208. Creamy Zucchini with garlic & lemon [Dairy Free]

Creamy Zucchini with garlic/lemon [Dairy Free] | Ann Ning Learning How

I’m trying a dairy/grain-free experiment right now bc I’ve got some weird skin thing going on and I’m trying to eliminate the low-hanging fruit for allergy candidates.  I had zero food allergies before I got sick but since I can no longer wear any metal but platinum (poor me, poor me) and can no longer wear my rings I am willing to consider that the major change in my body’s make-up could manifest itself in new ways I haven’t dealt with before.

So I’m riding the DF/GF train for now, and last week Boo Boo made gnocchi (I’m not kidding this time – poor me) among other lovely things, and I wanted to come up with a creamy side dish I could enjoy while looking (still longingly) at the regular potato and sweet potato pasta bites she had rolled herself.  So I brought two zucchini out of the fridge and decided to try out this whole “nutritional yeast” thing I keep on reading about.  Apparently it’s a very common ingredient that dairy-free people use to make things taste cheesy/nutty.  I liked it a lot. You can get it in the bulk food section at Whole Foods; they also have a bottle version, but I got Boo Boo to help me reach into the bin (it was too low for me to do it myself).

This is not the prettiest dish ever but I had multiple takers for seconds that night.  I think the garlic and lemon really cheer the whole thing up a lot :).

Creamy Zucchini with garlic and lemon [Dairy Free]

2 zucchini

1 cup raw cashews, water for soaking and blending – make simple cashew cream

¼ c nutritional yeast

2 splashes “fun” vinegar

2 cloves of garlic, minced

juice of half a lemon

salt and pepper

To the cashew cream, add the vinegar, nutritional yeast, and some salt/pepper.  Stir well.

In a pan, heat the garlic in some oil.  Add the zucchini and sauté.  When the zucchini is cooked but still slightly crispy, squeeze the half lemon over the skillet.  Season with salt and pepper.  Add your cashew cream and stir everything around.  Simmer for around 10 minutes.  Stir occasionally to prevent over browning.

Roasted Carrot and Pepper Soup | Ann NIng Learning How

PS.  I made carrot soup for lunch today and it was a hit!  Since the veggies (this time I used a wonderful mix of carrots and sweet peppers – HIGHLY recommend) are roasted in coconut oil they give off a tantalizingly familiar scent to our family.  Those who were not in the kitchen when I was preparing the vegetables were hoping against hope they would see some of Mommy’s rendang on the stove (a fragrant curry spiked with coconut milk that is part of the food of our youth. Aunty K recently made it to celebrate baby E’s one month birthday!).  The disappointment was palpable when I said it was the carrots roasting in the oven.  But the end result was great!  It was probably made greater by the element of surprise.  Instead of JLSS’s chutney that I am a HUGE fan of we just added a few shredded greens from the salad on the table and squeezed fresh lime on top.  Delicious!





196. So Simple: PB Zucchini Brownies [Grain Free, Vegan]

So Simple:  PB Zucchini Brownies [Grain Free, Vegan] from fastpaleo.com || Ann Ning Learning How

These brownies are originally from fastpaleo.com, shared by a user named michelerock. Thanks, Michele! I simplified the recipe for my “kitchen cruiser” (I often “cruise” like a baby using the furniture when I’m in the kitchen) convenience, and made them vegan for kicks. Except for the chocolate chips – I don’t know what’s in mine. If you’re a real vegan you probably already know what kind of chocolate chips to use. It’s time to break ’em out – this recipe is a winner.

VINDICATION. It happened yesterday at around 7pm. Someone Googled “Kate & Leopold, JJ offers Kate bean.” I love the fact that the search did not concern the film’s cultural commentary subtext but focused on the “Edamame?” incident that completely grossed me out. In case you missed reading this post, it’s worth it for the edamame reference, but even if you have no recollection of a movie called Kate & Leopold I like this post because the obscure pop culture reference morphs into some devotional thoughts on being out of options. Ever been there? Between a rock and a hard place?

Okay, enough gloating over my search engine referrals. On to today’s offering – grain free peanut butter zucchini brownies! I made them vegan by making flax eggs. Do you know how to make a flax egg? Here’s a helpful tutorial: How to make a flax egg (the RIGHT way). I confess I do not grind my own flax seeds so I’m already throwing caution to the wind and doing it the WRONG way. But I’m trying to use up some ground flax seed in my fridge and figured this was a good way to do it, plus I’m trying to experiment with flax eggs for the (semi) vegans in my life, and the best part is that when you bake vegan style you can taste the batter with reckless abandon having bypassed the raw egg dilemma. Win-win, really.

The only other changes I made included replacing the 1/3 cup of raw honey with a squirt of agave. (I don’t think strict vegans eat honey, anyway.) I only used a dash of cinnamon in place of the spices, and perhaps most significantly, I did not grate my zucchinis – I just chunked 2 8-9 inch zucchinis and threw everything into my trusty Vitamix. There was some concern that my method would be too watery and wouldn’t bake well, but grating things scared me in my old life, too, so I figured I’d take my chances. Some reviewers said they had to bake their brownies for an hour, but mine were done in 25 minutes. They were moist and fudgy, and since I love peanut butter, I was thrilled with the flavor. I couldn’t tell there was any zucchini in there, and the lack of flour of any kind was a bonus.

So these were super easy for me – since I just pulverized everything in my blender. I highly recommend that you go make them now: Zucchini Brownies from FastPaleo.com

…okay, I think I changed the recipe enough to show the recipe here.

Peanut Butter Zucchini Brownies [Grain Free and Vegan]

Based on fastpaleo’s recipe by michelerock

Preheat oven to 350, grease a 9×9 or similar sized pan

  • 1 cup peanut butter
  • 2 8-9 inch zucchini, cut into chunks
  • squirt of agave (or a spoonful, depending on the container)
  • 1 flax egg
  • splash of vanilla
  • 1 tsp baking soda
  • dash of cinnamon
  • 1 cup vegan-friendly chocolate chips

Blend everything in your blender, except the chocolate chips – fold these in at the end. Pour into your greased baking dish and bake for 25-30 minutes at 350.

Fun fact: If you’re British you might prefer the term “courgette” to “zucchini”