This dinner is going to come out looking like something professional that could be served at a restaurant. You could even double the measurements and make an incredible dinner party menu that will definitely impress your guests.
This recipe is a huge hit in our household in the warm months. You will start finding zucchini in the spring, and by the end of the summer you will have no idea what to do with the amount you have. I used to love crab cakes, and these remind me of the best of them. The grated zucchini even looks like strips of crab meat You can find Old Bay seasoning right near the seafood counter in your local super market.
2 large zucchini, grated (enough to make about 2 1/2 c.)
2 Tbsp. nondairy butter, melted (or coconut oil)
1 c. whole wheat breadcrumbs
1/4 c. onion, minced
1 1/2 tsp. Old Bay seasoning
1/4 tsp. sea salt
Freshly ground black pepper
1/4 c. all-purpose flour
1 Tbsp. nutritional yeast
Canola oil, to fry
Put the zucchini in a clean kitchen towel and roll it onto itself to squeeze out any extra water. You need the squash to be really dry or the cakes won't stay together.
Put the zucchini in a big bowl with the butter. Stir in breadcrumbs, onion, Old Bay, salt, and pepper and combine thoroughly. Shape the mixture into patties. Dip each patty in a bowl filled with the flour and nutritional yeast.
Heat the oil over medium heat in a large skillet, and fry patties for about 4-5 minutes on each side, until golden brown.
Per serving: 238 calories, 11g fat, 97 calories from fat, 9g protein, 29g carbohydrates, 5g dietary fiber, 0mg cholesterol, 375mg sodium, 28.5mg vitamin C, 19.9mcg selenium, 4.4mg thiamin, 4.5mg riboflavin, 26.8mg niacin, 4.7mg vitamin B6, 3.5mcg vitamin B12, 0.8mg manganese, 185mcg folate
We're playing around with more sea vegetables in this dish. You can use wakame, arame, or hijiki; which has a stronger sea flavor than the others, but it's not overwhelming.
1/2 c. dried wakame
1 Tbsp. shoyu or tamari
2 Tbsp. olive oil
1/2 c. onion, sliced
1 Tbsp. garlic, minced
2 c. green beansPinch of sea salt
1 inch piece of grated ginger
Soak the wakame in a bowl of hot water for 15 minutes. Drain and rinse.
Put wakame, soy sauce, and 1/2 cup water in a saucepan. Cook without a cover on medium heat until the water is almost evaporated, about 10 minutes.
Heat the oil in a saucepan over medium-high heat. Add the onion, garlic, and salt, and cook for about 4 minutes, until translucent. Add the green beans to the onions, cover, and cook about 3-5 minutes, until slightly crisp. Add the wakame and ginger, mix well, and cook for 1-2 minutes more.
Per serving: 105 calories, 7g fat, 62 calories from fat, 3g protein, 10g carbohydrates, 2g dietary fiber, 0mg cholesterol, 513mg sodium, 12mg vitamin C, 13.6mcg vitamin K, 80.2mcg folate, 49.1mg magnesium, 0.6mg manganese
My favorite herb is basil, and I tend to sneak it into as much as possible in the spring and summer. Often I make pesto without trying to substitute in anything for the typical Parmesan cheese, but this recipe takes it to the next level.
1/2 c. fresh basil, roughly chopped
1/2 lb. fresh spinach
1/2 c. raw cashews, toasted
1/2 lemon squeezed
1/2 lb. watercress (optional)
2 Tbsp. olive oil
1 clove garlic
salt and pepper, to taste
1 lb. whole grain pasta
Cook pasta according to package instruction while you are blending the pesto. Set aside when it's el dente.
Blend all the ingredients in a high powered blender like a VitaMix. I like to start with the cashews and blend until they look like cashew powder, then I drizzle in the water and then the rest of the ingredients.
Serve over warm whole grain pasta.
Per serving: 370 calories, 20g fat, 170 calories from fat, 14g protein, 7g dietary fiber, 0mg cholesterol, 37mg sodium, 34.3mg vitamin C, 1mg copper, 35.4mcg selenium, 3972IU vitamin A, 307mcg vitamin K, 2.5mg manganese
I once had a lemon pie with lavender whipped cream and I thought it was supremo. I haven't had dairy whipped cream in years, but this recipe reminds me of that dish. Lemon and lavender complement each other amazingly, and this makes for a light, refreshing dessert.
1/4 c. non-hydrogenated butter
1/4 c. confectioner's sugar
1/2 c. all-purpose flour or whole wheat pastry flour
1/4 c. firm or soft silken tofu
1/2 c. granulated sugar
zest from 1 lemon
2 heaping Tbsp. fresh lemon juice (1-2 lemons)
2 tsp. lavender, minced
1 Tbsp. all-purpose flour or whole wheat pastry flour
1/2 Tbsp. arrowroot powder
confectioner's sugar, sifted for top
Preheat oven to 350º F. Grease 8 individual miniature tart pans and then lightly flour them.
Begin by putting the minced lavender in the measuring cup you're using to hold the lemon juice. This will give it some time to absorb the lavender flavor. You can also add the lemon zest to the same cup.
Using a stand mixer, cream the butter and sugar for the crust until light and fluffy. Add the flour and mix just until the dough comes together. Divide the crust in quarters inside the mixing bowl and then use half of each section for each tart pan.
Press the crust into the bottom of the tart pans and arrange them all on a cookie sheet with sides. Bake for 20 minutes, until lightly browned. Remove from the oven and cool.
Add the tofu to a blender and process until creamy. Add the granulated sugar and blend until smooth. Add the lemon zest, lemon juice, lavender, flour and arrowroot powder. Pour the filling over the crust and bake for 20 minutes, until the filling is set. Cool on a wire rack. Sprinkle with confectioner's sugar before serving.
Per serving: 168 calories, 8g fat, 69 calories from fat, 2g protein, 24g carbohydrates, 1g dietary fiber, 0mg cholesterol, 89mg sodium, 0.4mg manganese