02 September 2017

Maggie's Vegan Zucchini Boats

This year, we doubled the size of the garden. With extra space, I was able to grow a greater variety of veggies and decided to grow zucchini. My zucchini is...prolific. Talk to many folks who grow zucchini and they'll tell you the same thing.

As it turns out, growing a ton of zucchini is a blessing and curse. I've made batches upon double-batches of zucchini bread. We've grilled more zucchini than any summer before. And as much as I love both of those options, we needed something else to do with zucchini. 

Given that zucchini grows well in most gardens, a google search for "things to do with zucchini" brings up list after list of options. A number of these lists included some kind of zucchini boat: a hollowed out zucchini stuffed with ingredients, baked to deliciousness. While I loved the idea, I didn't love any of the recipes I found. Most recipes were filled with cheese and/or meat, while some were nothing more than flavored rice - not what I wanted. 


Instead, I took the idea of zucchini boats and ran. Where I ended up is a delicious and healthy recipe, full of protein and garden-fresh summer flavors. Infinitely customizable, add or remove ingredients to make this into something you'll eat, if only to switch up how you're consuming zucchini. 

13 August 2017

Southwestern Salad with Cumin-Lime Vinaigrette

It's a long story, but a few weeks ago we were gifted with a number of salad kits - you know, the kind that have all the ingredients inside the bag and all you have to do is mix them together.

While the free salads were nice, none of the included salad dressings were vegan-friendly. I decided I'd make up my own dressings to coordinate with the ingredients in the bags. My first attempt at a dressing for one of the salads was a smash hit with me, Shana, and some friends of ours who just had a baby (we took them lunch). I made it again with the second kit and it was just as good.

We've been all out of the salad kits for a while, but I had a craving for this salad. After a quick search of my local grocery store, I realized I could get all the ingredients and could just make my own! This simple,healthy, and delicious salad is great for warm summer days.


13 July 2017

Maggie's Vegan Massaman Curry

I love Thai food. When Shana and I have something to celebrate, or have people in town visiting, or just a craving for an amazing dinner, we head to Thai 9 in Dayton. In the past two months, we've gone 3 times. Once when my family came to visit, once when Shana's family came to visit, and once to celebrate that I'd been awarded tenure!

While everything there is delicious (we think they must have a wall of avocados because they are always ripe), there's one dish they can't make vegan for me: massaman curry. Their recipe includes half & half and fish sauce. After feeling sad about missing out on massaman curry, I figured I would try to make my own.

In my explorations of possible recipes online, so many had ingredient lists full of things I knew I couldn't get in my town. I started feeling a bit hopeless. But then, one of the recipes I saw had an aside about a really good pre-made curry paste that was also vegan! I jumped on the chance to have massaman curry in my own kitchen and purchased two cans from Amazon. I didn't need to make this more than once; I ordered more the next day. Now I can have massaman curry whenever the mood strikes.



03 July 2017

Vegan Teriyaki Boats

On summer nights, I can't bring myself to heat up my kitchen. But as hot days and warm nights stretch on, I also get sick of grilling dinners and Shana wouldn't be satisfied with continuous salads. This means a recipe that can satisfy the requirements of not heating the kitchen, not using the grill, and not being a salad is a huge win for our summer eating.

This particular recipe was in a special recipe collection called "Best Vegan Recipes" published by Vegetarian Times magazine (which now exists in an altered state under the title Vegetarian Today; I no longer subscribe). Shana and I had been standing in line at a grocery store and saw this special collection. While waiting to check out, I perused it and found so many recipes I wanted to make that we ended up purchasing it.

These teriyaki boats are ridiculously fast and easy - so much so that Shana has made them - and they are delicious and healthy. Everyone we've served them to has enjoyed them and I can see them being quite flexible, if you wanted to add/remove ingredients.  Serve them as a lunch, a light dinner, or even as an appetizer (see Helpful Hints).


10 June 2017

Maggie's Vegan Peachy Cream Bars

Last week, my neighbor brought over 10 beautiful, juicy, perfectly-ripe peaches. She got them from The Peach Truck, which makes runs of Georgia peaches during peach season. I looked at them and daydreamed about them, but then figured I really needed to DO something with them.

The first thing I did was dehydrate six of them. I blanched them (like you do with tomatoes), so that I could remove the skins easily, and then sliced them for the dehydrator. Approximate 6 hours later, we had these chewy, candy-sweet peaches. What is in that tiny bowl is all that remains. Next time, I'll do double the amount.

After that, I needed to figure out what to do with the remaining blanched/peeled peaches. I knew we were having some friends for a late dinner to break their Ramadan fast, so I starting thinking about some kind of dessert. After double-checking that they like peaches and were willing to try a brand new recipe (both of which got enthusiastic positive responses), I starting digging around. One of our friends is completely gluten-free, so  I that was a constraint. I also didn't want to simply make a peach cobbler or pie. I stumbled upon a recipe that seemed like a good place to start. What emerged was a delicious dessert, perfect for a summer sweet tooth.