Showing posts with label vegan stuffing. Show all posts

Day 42: Stuffed Zucchini

I'm sure you've all heard the joke: On a mans first day at church in a new town one brother came up and introduced himself. The two men had a nice chat and as the conversation ended the one brother said to the other, "be sure you lock your car." The new brother thought this was an odd comment, this was a church for goodness sake, why would he need to lock his car. But, as he left the church and went to his car he found the reason, his car was full of zucchinis


Ya, lame joke. I can't tell you how many times I've heard that one, especially at harvest time! But it makes the point...sort of.

Zucchinis are so great and one plant can usually produce a lot! They can be served salty, sweet, sliced, diced or shredded. They are like the tofu of the veggie world. They'll go with pretty much everything and you usually have enough to go with everything. So enjoy this zucchini recipe, there will be plenty more to come.


Stuffed Zucchini
1 large zucchini
vegan stuffing
chopped mushrooms
chopped cabbage
vegan cheese sauce
vegetable broth

Carefully slice the zucchini in half length wise. Core out the middle. Mix the cheese sauce and broth till creamy. Mix together the stuffing, mushrooms, and cabbage. Spoon in the stuffing mixture to both sides of the zucchini till it's overflowing. Squish the two halves back together, wrap in foil and bake in the oven on 350 till you can insert a knife easily. Separate and let bake another 10-15 minutes. Drizzle with cheese sauce.
cabbage mushrooms soy free vegan cheese
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Bonus: Vegan Stuffing

Who doesn't love stuffing? Even though the name can be a bit insulting considering the one time a year that people go for stuffing is the same day people gorge themselves on all sorts of indulgences followed by a new years resolution, which is consistently the result of trying to counter that one day of feasting. How about we take a tip from the south and call it "dressing?" Sounds much more in line with the healthy eater.

This dressing is just how I like it. Not too moist but not too dry. Feel free to twist and tweak this recipe however you like and be sure to make a bunch, you'll want to use this a lot!

Vegan "Dressing"
1 loaf firm bread cubed
3 tb EVOO
2 cloves garlic chopped
1 chopped onion
2 c chopped celery
3 c vegetable broth
1/4 c fresh parsley
salt

Toast the bread cubes in the oven. While those are toasting, saute the garlic, onion, and celery in Olive oil. In a large pot mix the toasted bread cubes, saute mixture and parsley. Add the broth till the bread sticks together but isn't mushy. Bake in a 9 x 13 for about 30 minutes turning occasionally. Add salt and pepper to taste.
bread crumbs celery evoo
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