Carob Zucchini Cake

So much zucchini, what to do with it all! Not a bad dilemma to have. Here’s a way to use some.

Preheat oven to 350 degrees. Grease an 9×13″ baking dish or line it with parchment paper with a light spray of non-stick cooking spray. In a large (and I mean large!) bowl, mix together:

2 cups date sugar

2 1/2 cups all purpose gluten-free flour

1/2 cup carob powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt

Add and mix well:

2 1/2 cups grated zucchini (1 smallish medium sized unpeeled)

In a smaller bowl, using an electric mixer, beat:

6 tablespoons aquafaba

Until double in volume, then add:

1/4 cup date sugar

1/2 teaspoon cream of tartar

Beat on highest speed until stiff peaks form – the mixture shouldn’t move when you move the bowl on its side.

In another small bowl combine:

1/2 cup unsweetened fruit sauce: pear, apple, peach, plum etc.

1 cup avocado oil

2 teaspoons vanilla extract

1/2 cup oat milk

1 tablespoon rice vinegar

Whisk to combine thoroughly. Make a hollow in the middle of the dry zucchini mixture and add the wet ingredients. Mix thoroughly making sure all the dry mixture is combined. Add the whipped aquafaba and carefully fold it into the rest of the batter. Pour into prepared pan and bake approximately 30-40 minutes or until a toothpick inserted in the middle comes out dry.

This is a very dense, moist (if not overbaked) rich cake so once cooled, cut into small squares. Freezes well. If more decadence is wanted, top with carob ganache and serve with non-dairy whip or vanilla frozen dessert of choice. I served mine with some plum coolee.

TIP: It would be more like zucchini brownies if baked in a roll cake pan (this is a large “cookie” sheet like pan except it has higher sides). Baking time should reflect size of pan so the larger and shallower the mixture, the less baking time needed.

“Ratatouille” Gratin

All of us love ratatouille, one of our favorite summer side dishes, especially for my grandson. So when I saw a recipe for a summer vegetable gratin it occurred to me that if I added some eggplant to it, it would be a ratatouille in a casserole with a nice crunchy top. Sounded delicious and indeed, it turned out succulent and indeed the top was very crunchy. The most important thing is to cut the vegetables all about the same so they cook at the same rate. It does take time since getting the water out of the squash and tomatoes, and the bitter out of the eggplant takes about a half hour of sitting but that time can be used to make really delicious caramelized onions. But it’s very easy to make. While I used yellow and zucchini squash, one or the other will work.

First thing is to cut up the vegetables:

1 pound zucchini squash, smallish, about 2

1 pound yellow summer squash, smallish again about 2

1 medium eggplant, peeled (about 6″ long)

6 medium size, ripe tomatoes

Wash and slice the squash, eggplant and tomatoes about 1/4 inch thick. Place the vegetables on baking trays covered with paper towels, sprinkle with salt and let sit for at least 1/2 hour. Wash off the salt (except from the tomatoes) and dry thoroughly between paper towels to get the squash and eggplant as dry as possible.

While the vegetables are sitting, cut:

3 large or 4 medium size onion

Peel and then cut them in half and slice each half into thin slices. Should have about 4 cups of onions. Heat in a 12″ skillet:

1 tablespoon olive oil

Add the sliced onions and cook for a minute over medium high heat before reducing to medium heat. Cook, uncovered, stirring every few minutes so that they don’t stick to the bottom of the skillet, for approximately 30 minutes or until golden brown. The heat may need to be reduced if they begin sticking. I wasn’t patient enough and mine didn’t get as brown as they should have but still tasted delicious.

Preheat oven to 400 degree. Spread in the bottom of a 9×13″ baking dish:

1 tablespoon olive oil

Begin by layering the squash.

Now layer the eggplant on top of the squash. Next, mix together:

3 tablespoons olive oil

2 teaspoons minced garlic

1 tablespoon fresh thyme (pull the leaves off the tough stems)

1/2 teaspoon of ground pepper (or to taste)

Sprinkle half the mixture over the eggplant and then turn the eggplant over so that the mixture also gets to the squash. Now layer the onions on top of the eggplant and then the tomatoes on the onions.

Sprinkle the remaining mixture (garlic oil) over the top of the tomatoes and again, turn over the tomatoes so the oil can mix with the casserole. Bake for about 40-45 minutes until the vegetables are tender and the tomatoes look a little brown. Remove from the oven and spread on top:

1 cup gluten-free bread crumbs, plain

1 cup dairy-free parmesan cheese, grated (Follow Your Heart makes an excellent one)

1 tablespoon fresh thyme (again, pull the small leaves off the tough stems)

1 tablespoon olive oil

Salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon ground pepper)

Return to the oven and bake about 15 minutes more or until the topping has browned.

Sprinkle with:

1/4 cup roughly chopped basil

Feel free to half the recipe. The 9×13″ size will easily serve 8-10.

Carob Chip Zucchini Bars

Grate the zucchini and put in a colander for about an hour before starting these bars to get out some of the liquid out of it or the bars will be too wet and get gummy. I weighted the grated zucchini down with a plate and a large can of tomatoes. Then blot between some paper towels. Makes 16 bars.

Preheat oven to 350 degrees. Grease a 9×13″ baking pan.

In a large mixing bowl combine:

1 cup quinoa flour

1 cup brown rice flour

1/2 cup tapioca flour

1 1/2 teaspoon xanthan gum

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice (or 1/2 teaspoon nutmeg)

In another medium sized bowl combine:

3/4 cup pear sauce (or apple sauce) unsweetened

3/4 cup maple syrup (or 1/2 cup agave or coconut nectar)

1/3 cup avocado oil (or other light oil)

2 tablespoon rice vinegar

1 teaspoon vanilla

2 cups grated zucchini (2 small zucchini)

Pour the wet ingredients into the dry and mix well with a large spoon. Stir in:

3/4 cup carob chips (or chocolate chips)

1/2 cup hemp hulls (or chopped walnuts if nuts are possible)

Pour or spoon the mixture into the prepared pan, spreading as evenly as possible so that the batter cooks evenly. Bake for 25-30 minutes until a toothpick comes out clean when inserted in the center of the pan. Cool completely before cutting.

Eggplant with Garlic Sauce

I know, another eggplant recipe! I can’t help myself, it’s so good right now. My local grocery has such fresh ones on hand, I just have to buy them. This recipe traditionally should be made with Japanese eggplants but they are hard to find. I used to get them at the farmers’ market when I lived in Massachusetts, haven’t found them here in Minneapolis as yet. So I used the common oval eggplants. Look for ones that are narrower, they’ll have fewer seeds and be a little less bitter. Also make sure when purchasing eggplants, that the stems are still green and the eggplant is firm to the touch. And always buy the ones with the inward flower end rather than ones with an outward end, they will also be less bitter.

Because this recipe was made using 2 oval eggplants rather than the Japanese, the proportions will be different if you happen to find the long, skinny kind. So double the eggplants needed if you strike it lucky and are able to use the Japanese. They also won’t need to be peeled!

First, peel and cut into bite size pieces:

2 oval eggplants, medium sized (about 6 cups of meat altogether before salting)

Place them in a large bowl and sprinkle with:

1 tablespoon rice vinegar

2 tablespoons sea salt

Mix thoroughly and set aside for a minimum of 30 minutes, longer is better. After they have sat, rinse thoroughly with water to remove the salt and then dry as thoroughly as possible with paper towels (or a clean kitchen towel). It’s not possible to remove all the water from eggplant since the meat acts like a sponge with any moisture. When dry, toss with:

1 tablespoon corn starch (or tapioca starch)

Mix thoroughly and then repeat with a second tablespoon of starch.

Heat in a large skillet (or griddle if you have one):

1/4 cup olive oil

When shimmering add the eggplant and cook on medium high heat for about 2-3 minutes until browned then turn to brown the other side, cooking for an additional 2-3 minutes. Remove pieces as they are browned and set aside. When all the pieces are well browned, and crunchy, and the skillet is empty, make the sauce.

In a medium skillet heat over medium:

1 tablespoon olive oil

When hot add:

1 tablespoon minced ginger

2 tablespoons minced garlic

1/4 cup chopped white scallions (slice the greens for garnish)

1 teaspoon minced green chilis

Cook for a minute, being careful not to burn the garlic. Add:

1/2 cup soy sauce substitute (see recipe under sauces and condiments)

1/4 cup water

Stir to distribute and let cook for a minute or two while making a slurry with:

1/4 cup water

1/2 teaspoon corn or tapioca starch (or arrowroot)

Add slurry to the skillet, stirring constantly until sauce is thick. Stir in the eggplant chunks. Remove to a serving plate and garnish with the greens from the scallions and some white sesame seeds. Makes 4 servings.

TIP: Add some diced chicken, beef, pork, tofu, etc., to make this a complete meal.

Stuffed Eggplant

One of my (and my grandson’s) favorite vegetables is eggplant. I’d stuffed zucchini but never an eggplant but this turned out very luscious, a classic combination of an onion, garlic, sweet pepper and tomato base with rice. It’s a great side dish or add some protein, like sweet Italian sausage, and make it a main dish.*

Serves 2 (or double to serve 4). Preheat oven to 350 degrees.

Wash and cut in half:

One medium to large eggplant

Score the middle, being careful not to cut through the skin, leaving about a half inch of meat around the edges. Use a spoon to scoop out the meat to leave a “boat”. Salt and pepper to taste, sprinkle with 1-2 teaspoons of olive oil. Place in a greased baking dish and bake for roughly 30-40 minutes until the meat is softened and slightly browned.

While the boats are cooking, heat in a large skillet:

1 tablespoon olive oil

Add:

1/2 cup diced onion

1/2 cup diced sweet pepper (any color you like)

2 teaspoons minced garlic

Eggplant meat, chopped

Sauté over medium heat until the onion is translucent and the pepper is softened. Add:

8 ounces finely diced tomatoes (half a can)

2 cups cooked brown rice

3 tablespoons of fresh basil, chiffonade

1 tablespoon avocado oil

Salt and pepper to taste

Stir to combine and cook until heated through before removing from heat.

When the eggplant boats are ready, stuff them with the filling, sprinkle with:

2 tablespoons grated non-dairy parmesan cheese

Return to the oven and bake for an additional 20 minutes before increasing the oven heat to broil. Broil until the cheese is slightly browned, about 5 minutes. Serve.

*To make it a main dish, reduce the rice to 1 cup and add 1 cup ground Italian sausage.

TIP: This is an Italian stuffed eggplant. For a more Moroccan style, leave out the basil and cheese and instead add:

1 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/4 cup roasted pine nuts (or pumpkin seeds)

Pinch of date sugar

Raspberry Crumble Bars

Well, after my fall, I’m recovering nicely and can finally stand on my bad leg for more than 10-15 minutes without it starting to throb. So, of course, the first thing I had to do was COOK! I haven’t cooked anything in almost 2 weeks and I was going crazy! I know I put up a recipe for raspberry bars a few months ago but I saw this one and it’s a lot healthier without all the fat or quite as many carbs as the other recipe. Hope you enjoy it as much I do.

Preheat oven to 375 degrees. Prepare an 8×8 baking pan by spraying with non-stick cooking spray and then lining with parchment paper (spraying the pan allows the paper to stick and makes pressing the crust layer into the pan much easier, especially since the paper should be one solid piece because we’ll use it to lift the finished product out of the pan to slice).

For the crust, in the bowl of a food processor combine:

1 1/4 cup rolled oats

3/4 cup millet flour (or sorghum flour)

1/2 cup date sugar

1/2 teaspoon cinnamon

Make a well in the middle of the dry ingredients before adding:

1/4 cup honey (or agave or coconut nectar)

1/2 cup seed or nut butter (I used pumpkin seed butter but tahini, almond, etc., would work)

1/4 cup ground seeds or nuts (or hemp hulls) **OPTIONAL

Pulse to combine. If mixture is too dry, add a couple of tablespoons of water. We want a mixture that sticks to itself, at least a little bit when squeezed together. Press 2/3 of the mixture into the bottom of the prepared pan. In a medium bowl mix:

2 cups fresh or frozen raspberries*

2 tablespoons lemon juice (about half a lemon)

2 tablespoons date sugar

2 teaspoons corn starch (or arrowroot)

Stir to combine. Spread over the crust covering it completely and try to make the raspberry filling as even as possible. Top with the remaining 1/3 of the crust mixture. Bake for 30-35 minutes or until top is golden brown. It’s very important to cool the bars completely before cutting. I cooled mine on the counter for several hours and then put it in the refrigerator for 4-5 hours.

*While I used raspberries, any fruit can be used for the filling – blueberries, strawberries, blackberries, apples, pears, peaches, etc. If using fresh fruit, reduce the corn starch (or arrowroot) to 1 teaspoon.

Oatmeal and Pear Cookies

This are very easy to put together and tastes delicious. Per usual, I can’t eat apples, peaches, nectarines, etc., but if you can, this cookie would work with any of those fruits, probably cherries as well. Just be sure that the fruit is not overripe or the mixture will be too wet.

In a medium bowl, combine:

1 tablespoon ground flax

1/3 cup aquafaba

Whisk and let sit for at least 5 minutes then add:

2 tablespoons avocado oil (or coconut oil)

1/2 cup agave or honey (or date syrup)

1/2 cup diced pears (or other fresh fruit)

1 teaspoon vanilla extract

Combine and add:

1 cup quick gluten-free oats

3/4 cup all purpose gluten-free flour

1 teaspoon xanthan gum (or guar gum)

1 1/4 teaspoons ground cinnamon

1/4 teaspoon allspice

1 1/2 teaspoon baking powder

1/4 teaspoon salt

Stir until all the dry ingredients are mixed into the wet. Set aside and let sit for 45-60 minutes. Preheat oven to 325 degrees. Prepare a large cookie sheet by covering it with parchment paper (or a silicone mat). Scoop by tablespoon the cookie dough placing cookies at least 1 inch apart (they don’t spread). Bake for 13-15 minutes. Makes approximately 18 cookies.

“Irish” Potatoes

I hit 200 recipes on the site the other day! This is a recipe I learned from a dear departed friend of mine. She called it Irish potatoes. Easy side dish to prepare and very delicious. My grandson would rather have this with a meal than practically anything else. He especially likes to have the leftovers for breakfast the next day with eggs (and bacon if his mother will let him!).

For 4 people, I use:

2 medium to large sized russet potatoes, peeled and diced*

2 medium sized sweet potatoes, peeled and diced (I had some purple on hand but any sweet potato will work)

1 medium onion, diced

1-2 sweet peppers, diced

1 teaspoon minced garlic

1/4 cup olive oil

Salt and pepper to taste

Place the diced potatoes in a pot of cold water, just covering the potatoes, and cook until a fork will pierce but not split the pieces. If the potatoes cook to fully done, they will be mushy when you fry them.

In a skillet large enough to have a single layer of potatoes (about 12″) heat over medium heat:

1/4 cup of olive oil (or other if preferred)

Add:

Diced onion

Diced pepper (I used the yellow and orange because I can’t digest the green)

Cook until the onions and peppers are softened. Add the potatoes and garlic, salt and pepper. Stir to combine and cook for about 3-5 minutes depending on the size of the potatoes before turning and repeating. A crispy outside and soft inside is what we want here but hard to achieve if you flip the potatoes too often or too soon. Also difficult if there’s not enough oil in the pan. Might have to reduce the heat if the sweet potatoes start to brown too quickly (they will burn easier than the russet chunks). The dish is ready when a majority of the potatoes are crispy and golden brown. Feel free to garnish with chopped parsley.

*Try to make the dices roughly the same size so that they will all cook at the same speed. Having large and smaller pieces will give you mushy fried potatoes since the smaller ones will cook so much faster.

Pumpkin Pie

My daughter-in-law loves pumpkin, anything pumpkin. I made a dairy-free pumpkin cheesecake for her one of the first times I met her. So I’ve been trying to figure out how to make a pumpkin pie without eggs. I finally found a recipe I could adapt and it’s sooooooooo good! Creamy just like the original, all those warm spices. If you don’t like maple syrup or don’t want that prominent flavor in the pie, feel free to substitute agave or coconut nectar, or even honey, or a mixture of sweeteners. I find that maple syrup compliments pumpkin (and sweet potato) very nicely. I also found 1/2 too sweet for my taste but perfect for my daughter-in-law and son.

Preheat oven to 400 degrees. If using a pre-formed gluten-free pie crust (frozen), be sure to take it out of the freezer before you start mixing the filling so it can thaw. If making pie crust (see recipe under desserts), only one crust is needed.

Filling:

1 15ounce can of pumpkin puree (or sweet potato)

1/3 to 1/2 cup maple syrup depending on the sweetness level desired

1 cup non-dairy milk (NOT SOY)

1 tablespoon avocado oil (can be skipped if want fat free)

2 tablespoons corn starch (or arrowroot)

1 teaspoon vanilla extract

2 teaspoon pumpkin pie spice (or add individual spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/2 teaspoon allspice, 1/4 teaspoon ground cloves)

Whisk until well mixed, it will be thin. Pour into prepared pie crust, place on a baking sheet slightly bigger than the pie plate, and bake for 50-60 minutes or until center of the pie doesn’t wiggle when moved. (I baked mine for 55 minutes, turned off the oven and left the pie in it for 15 minutes before removing.) Refrigerate until cold before serving. Makes 6-8 servings.

TIP: To avoid cracking of the pie, keep out of drafts while it cools and do not refrigerate until mostly cooled. DO NOT COVER until completely cooled.

TIP: For a slightly firmer pie, reduce the milk to 3/4 cup and don’t add the oil.

Easy Creamy Asparagus Soup

I love asparagus. It’s my favorite vegetable. But alas, again it’s one of those things I shouldn’t eat anymore. Not allergies this time but due to a medication I take. So green asparagus is out! But what about white asparagus. Tastes just like the green stuff but for me it’s a definite YES! Feel free however, to make this soup with the green asparagus remembering that your’s won’t look like mine.

In a 2 quart saucepan, heat:

2 cups vegetable broth* (or chicken stock)

1 pound of asparagus cleaned and cut into chunks**

Cook over medium heat until the asparagus is tender, the length of time will depend on the size of the asparagus used, smaller pencil asparagus will obviously cook much faster than the larger stalks.***

Remove about half of the asparagus pieces to add back into the soup once it’s blended. Using an immersion blender (or a regular blender if you don’t have an immersion one****, blend the stock and asparagus until smooth. Remember if you’re using an immersion blender to turn it off before lifting the blender out of the soup mixture so that it doesn’t splatter all over the stove (and you!).

Whisk together in a small bowl:

1/2 cup non-dairy milk (any kind other than soy which won’t thicken), I suggest using oat so it doesn’t interfere with the taste of the soup

1 tablespoon gluten-free all purpose flour

Make sure there aren’t any lumps in the milk mixture before adding it to the soup. Bring the soup back to a slow boil and stir until it thickens, about a minute. Reduce the heat to medium low and add the pieces back into the soup, season with salt and pepper to taste and add:

1 tablespoons chopped fresh parsley (or 1/2 teaspoon of dried parsley)

And it’s ready to serve! Add any protein you like, I added some diced chicken breast but some white beans would also work. Makes approximately 4 1cup servings. Garnish with some cut scallion greens or chives (instead of cutting them with a knife, I use my kitchen scissors, much easier).

*I generally like to use stock rather than broth but in this instance if using vegetable, we don’t want the strong flavor of mushroom to overpower the asparagus so a lighter broth works best, preferable one without mushrooms.

**If you are using a larger stalk asparagus, add the largest pieces to the stock/broth first so that the smaller pieces don’t get too mushy since those are what you’ll probably want to save out before blending and add back into the soup

***The larger stalks often times have very thick skins so peel them with a potato peeler before chopping and adding to the stock/broth.

****If using a regular blender the mixture will either need to cool down a bit before blending or hold down the lip of the blender with a kitchen towel to prevent it flying off when you turn on the blender as it releases the hot air from the mixture and will pop that cover right off if you’re not careful. I always try to cool the soup first when using a regular blender, much safer!