The annual “Leave a Zucchini on Your Neighbor’s Porch Day” was August 8th, and even if you happened to sneak several large squash into mailboxes,  friend’s purses or onto co-worker’s chairs that day, the likelihood that you still have more zucchini than you know what to do with is pretty high. We figured you were not alone, so we have found 10 great recipes from Foodista and five more from food bloggers to help you get your creative juices flowing…oooh there’s one I forgot Zucchini Juice!

1. Raw Zucchini Pasta
2. Zucchini Pasta with Sausage
3. Stuffed Zucchini Boats
4. Zucchini Cookies
5.Savory Zucchini Pancakes
6. Zucchini Bread
7. Zucchini Parmesan
8. Green Curry with Zucchini
9. Zucchini Dip
10. Vegan Veggie Burrito

5 More Great Zucchini Recipes From Bloggers

All Things Nice Stuffed Zucchini Blossoms

Home Joys- Zucchini Crust Pizza

Cooks United Zucchini Fritters

Chocolate and Zucchini Zucchini and Mushroom Crumble

Kalyn’s Kitchen Zucchini Carpaccio

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Categories:	American • Baked Goods • Chocolate • Cooking tips • Pasta & Grains • Uncategorized • Vegetarian • Veggies • condiments • desserts • quick and easy	Leave a Comment
Tags:	vegan • Vegetarian • Zucchini recipes

I wish I could say that I came up with the brilliant idea to bake chickpeas, but alas, I cannot. The truth is I was getting ready for work one morning and overheard Mark Bittman talking about this healthy snack on the Today Show. I don’t know why I never considered baking chickpeas!

On my way home that evening I stopped by the store and purchased two cans. I mixed the chickpeas with some olive oil and zatar spice and baked until crispy. The perfect quick and easy snack food! My next batch? A Mexican chili and lime version.

Here’s how to whip up this healthy snack:

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Categories:	Seasoning & Spices • Snack Foods • Vegetarian • Veggies • quick and easy	2 Comments
Tags:	chickpeas • garbanzo beans • snack food • snacks • vegan • Vegetarian

Long ago when we were part of a (very low budget) film crew shooting in Germany and Austria I discovered the pleasures of goulash and goulash soup. The difference between the two being essentially a matter of the liquid proportions. Cheap, hearty, and invariably warming in the depths of a European winter, this is a meal worth sopping up with bread (externally) and of course, beer (internally).

These days we are eating mostly vegetarian so I made this version sans beef. Using an intermediate amount of liquid and with no flour thickener, the result was midway between stew and soup: perfect for serving with rice. The key to authentic taste is the Hungarian paprika; get the real stuff, and avoid the tasteless brick dust sold under many domestic labels.

INGREDIENTS:

1 lg white or yellow onion, chopped
2 leeks, washed, trimmed and chopped, including a bit of the green top
4 ribs celery, chopped
3 carrots, peeled and chopped
1-2 red or green peppers, seeded, pared and chopped
3-4 med potatoes, peeled and cut into 1″ cubes
4 cloves garlic, peeled and chopped fine
1 12 oz can diced tomatoes together with their juice
2 tsp caraway seeds
6-8 tbs sweet Hungarian paprika – or adjust to your taste
3 tbs canola or other mild vegetable oil
4 cups vegetable or other stock, or water
Salt and pepper to taste

optional: 1 cup firm tofu cut into 1/2″ cubes

TECHNIQUE:
In a non stick or other stockpot:

Heat the vegetable oil until hot
Add and sauté the onion, leeks, and celery until soft and the onions are translucent
Stir in the paprika, caraway and garlic, and heat through 1-3 minutes
Add the carrots, green peppers, onions, potatoes, tomatoes and their juice
Add 4 cups stock or water
Bring to the simmer and heat at a low simmer for 45 minutes.
If using tofu add in the final 15 minutes of cooking.
The goulash is ready to eat when the vegetables are tender.
Longer cooking will improve taste: add extra stock or water as needed or leave as is to reduce for a thicker version
Taste and adjust seasoning

Serve with rice or rye bread. Rye croutons would be aces with this dish.

Click here for a printable version of the recipe.

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Categories:	Cooking tips • European • Seasoning & Spices • Soup • Veggies	4 Comments
Tags:	goulash • hungarian • paprika • Soup • tofu • vegan • vegetables • Vegetarian

Cooking in a slow cooker (or crockpot, as we used to say in the “old days”) is not only easy and convenient, but it’s wonderfully spectacular to come home with your dinner cooked and ready to eat. And no one got your kitchen all messy. I like to “forget” that it was I who placed all the ingredients in the pot that morning. Instead, I imagine that I have deep pockets and can afford to throw money at a personal chef who prepares healthy, organic meals for us when we’re tired.

Reality check.

Personal chef-prepared or not, your family will enjoy this hearty and delicious, yet light, vegetable chili. I’d call it Vegetarian Chili but we also did a batch with lean ground turkey, which made a tasty version as well. Add fresh chopped parsley or basil on top for a burst of freshness.

Click here for the recipe:

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Categories:	Canned Goods • Cooking tips • Seasoning & Spices • Veggies	Leave a Comment
Tags:	beans • chili • kidney beans • onion • tomatoes • vegetable chili • vegetables • Vegetarian • vegetarian chili • zucchini

We found some stunning tomatoes at the farmer’s market yesterday and we immediately thought of a slew of dishes we could make with those bright crimson beauties.

Our newest invention is Tomato Poke, the vegetarian version of the traditional Hawaiian dish Tuna Poke. Tuna Poke (pronounced poh-kay) is made with fresh ahi, but when we saw the gorgeous red flesh of the tomatoes Barnaby said, “Perfect. I know the perfect thing to make.” And he came up with not one, not two, but three perfect recipes. One of which is below, the other two I will share over the next couple of days in what I’m now calling my Tomato Week series.

Tomato Poke
Makes approximately 6 small toasts

2 medium sized tomatoes or one large one
Soy sauce, to taste
Sesame oil, to taste
1/4 inch slices of a good French baguette (or vegan bread), lightly toasted

Additional options that would be delicious mixed in: grated ginger, finely chopped green onion, sesame seeds and/or shredded nori (seaweed) for garnish.

Remove the skin, seeds and any tough white parts of the tomato. Finely dice the remaining tomato flesh, then strain over a bowl to remove as much juice as possible. Save the strained tomato juice! I’ll tell you about a fresh and tasty cocktail later this week.

Place your drained tomato in a bowl and drizzle with soy sauce and a bit of sesame oil. Mix well, then carefully spoon on top of toasted baguette slices.

You’ll almost forget you’re not eating tuna poke!

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Categories:	Cooking tips • Fruit • Sauces • Seasoning & Spices • Veggies	5 Comments
Tags:	Food • foodista • hawaiian • poke • sesame oil • soy sauce • tomato • tomato poke • tuna poke • tuna poki • vegan • Vegetarian

I’ve never been to Africa, much less Ethiopia, but Ethiopian cuisine is one of my favorites. The only thing that many Americans only know about Ethiopia, is that it had terrible famine in the 1980s, when more 1 million people starved. Sadly, Ethiopia has been described as “chronically food insecure” by world hunger experts. Despite it’s food shortages, Ethiopia has one of the world’s oldest and richest culinary traditions. Served family style, on a huge sour-dough pancake-like bread called Injera, diners in Ethiopian restaurants typically eat with their hands scooping up bits of 5-10 different preparations with the injera. I love the mix of spiced stews and curries, featuring both meat and wonderful vegetarian dishes. Another interesting part of the dining experience is Tej, which is a flavored honey wine, that can be either sweet or dry.

America has several Ethiopian communities that feature excellent restaurants, which also tend to be a great value. In Washington, D.C., there’s an enclave in the Adams-Morgan district and Los Angeles has it’s own “Little Ethiopia.” The Fillmore district in San Francisco has a couple of nice places, including a personal favorite, Rasselas, which is also a Jazz club.

Beyond the food, I find the people, culture and history of Northeast Africa very interesting; though admittedly my exposure has been limited. Despite the difficulties in traveling there, some day I’m going to visit Ethiopia and possibly it’s embattled neighbor Eritrea. Here’s my vlog post from the restaurant Merkato:

For more, check out this post on the Fat Free Vegan blog. Here’s a good resource for finding a restaurant near you: http://www.ethiopianrestaurant.com. And finally, “The Watch Woman” has a number of good recipes.

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Categories:	African • Hunger • Restaurants • Travel	3 Comments
Tags:	Africa • African • Eritrea • Ethiopia • Food • foodista • Injera • Restaurants • Spicy • Tej • Vegetarian