Plant It Forward

Vegan Zucchini Fritters (Gluten Free)

Vegan Zucchini Fritters (Gluten Free)

Ingredients

  • 4 cups grated zucchini + 1 teaspoon salt
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon sea salt
  • 1 handful parsley, chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 cup coconut flour
  • 2 flax eggs - Learn how to make a flax egg below
  • 2 tablespoons coconut or olive oil
  • lime wedges, to serve

Instructions

  1. Add the grated zucchini to a cheesecloth or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes.
  2. After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!
  3. Add to a bowl and mix in all the other ingredients until just combined.
  4. Form fritter balls the size of 2 tablespoons and slightly flatten them on a plate or baking sheet with your fingers until you get about 10-11.
  5. Heat the oil in a pan over high heat. Add the zucchini fritters, leaving some space between each, and cook on each side until golden brown, about 4 minutes. Flip, and cook for another for minutes.
  6. Serve with some vegan sour cream, lime crema or vegan greek yogurt and lime wedges to squeeze over. Enjoy!
  7. *To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It’s that easy. You could leave it up to 30 minutes if you want. Sometimes I even stick it in my freezer for 10 minutes. The mixture will begin to thicken and get goopy (like an egg) – and you have your flax egg!

Notes

This makes 10 fritters. This recipe is gluten free and vegan. TO STORE These fritters can be stored cooled in an air tight tupperware container in the fridge for up to a week. Original Recipe

http://plant-it-forward.org/vegan-zucchini-fritters-gluten-free/

Farmer’s Market Vegetable Lasagna

Farmer’s Market Vegetable Lasagna

Ingredients

  • 10oz lasagna noodles
  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, chopped (or 1 small
  • sweet onion, chopped)
  • 4 garlic cloves, minced
  • 2 medium zucchini, chopped
  • 2 medium yellow summer squash,
  • chopped
  • salt & pepper
  • 24oz marinara sauce
  • 24oz fat-free cottage cheese, drained
  • well
  • 3/4 cup grated parmesan cheese,
  • divided
  • 1/2 cup packed fresh basil, chopped
  • 8oz shredded mozzarella cheese

Instructions

  1. Add lasagna noodles to a large pot of salted, boiling water. Cook until al dente then drain and lay on a nonstick sprayed baking sheet. Spray tops of noodles to stack on top of one another if necessary.Heat extra virgin olive oil in a very large skillet over medium heat. Add shallots and sauté until translucent, 3-4 minutes, and then add garlic and sauté for 30 more seconds. Add zucchini and summer squash, season with salt and pepper, then sauté until just slightly starting to turn translucent, 4-5 minutes. Add marinara sauce, turn heat down to medium/medium-low,then simmer until zucchini and squash are tender, 5-7 minutes (a splatter screen is helpful.) Do not over-cook or vegetables will be mushy. Set aside to cool slightly.In a large bowl combine drained cottage cheese, 1/2 cup parmesan cheese, and chopped basil then set aside.
  2. Preheat oven to 350 degrees then spray a 9×13 pan (could use 2-8×8 pans) with non-stick spray. Spread a small amount of the vegetable mixture into the bottom then layer in 3 cooked lasagna noodles followed by 1/3 of the cottage cheese mixture, 1/3 of the remaining vegetable mixture,and 1/3 of the mozzarella cheese. Repeat layers 2 more times.
  3. Sprinkle remaining 1/4 cup parmesan cheese on top then cover pan with nonstick sprayed foil and bake for 20 minutes. Remove foil then bake for an additional 15-20 minutes, or until golden brown and bubbly. Let rest for 15 minutes before slicing and serving.
http://plant-it-forward.org/farmers-market-vegetable-lasagna-2/

Green Chile Enchiladas with Squash, Tomatoes, and Long Beans

Green Chile Enchiladas with Squash, Tomatoes, and Long Beans

Ingredients

  • Olive oil
  • 1 flying saucer squash, finely diced
  • 1 large shallot, thinly sliced
  • 2 medium tomatoes, chopped
  • 1 bunch long beans
  • 16 ounces tomatillo or green chili salsa
  • 8 ounces crème fraiche
  • 5-6 flour tortillas
  • ½ cup water

Instructions

  1. Preheat the oven to 350 degrees F. Heat two tablespoons olive oil in a large skillet over a high flame.
  2. Sauté the squash, long beans, and shallot until tender and beginning to brown, about 10 minutes. Add the tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more. Set filling aside to cool slightly.
  3. Meanwhile, combine the salsa, crème fraiche, and ½ cup water in a medium mixing bowl and whisk until combined. (NOTE: if the salsa is chunkier, run the ingredients through a food processor). Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes). Spoon a few heaping tablespoons of the veggies into the center of one of the tortillas. Roll and place seam-side down in the baking dish.
  4. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas.
  5. Bake in the oven for 20-30 minutes.
  6. Serve warm alongside a simple salad.
  7. Original recipe uses different veggies, yogurt, cheese, and corn tortillas:
  8. http://feedmephoebe.com/2013/06/meatless-monday-green-chile-enchiladas-with-summer-squash-cherry-tomatoes-and-spinach/#sthash.hz8LZ8on.dpuf

Notes

Original recipe uses different veggies, yogurt, cheese, and corn tortillas: http://feedmephoebe.com/2013/06/meatless-monday-green-chile-enchiladas-with-summer-squash-cherry-tomatoes-and-spinach/#sthash.hz8LZ8on.dpuf

http://plant-it-forward.org/green-chile-enchiladas-with-squash-tomatoes-and-long-beans/

Potato, Squash, & Goat Cheese Gratin

Potato, Squash, & Goat Cheese Gratin

Ingredients

  • 1 flying saucer squash or 2 medium yellow squash, about 1/2 pound
  • 4 small to medium red potatoes, about 1 pound
  • 3 Tablespoons olive oil
  • 4 ounces goat cheese
  • Salt and freshly ground black pepper
  • 1/4 cup whole milk
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon thinly sliced basil or thyme leaves

Instructions

  1. Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.
  2. Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
  3. Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper.
  4. Top with half of the goat cheese, scattered evenly in large chunks.
  5. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese.
  6. inish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
  7. Pour the milk over the entire dish. Top with the parmesan cheese.
  8. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

Notes

http://www.thekitchn.com/recipe-potato-squash-and-goat-90647

http://plant-it-forward.org/potato-squash-goat-cheese-gratin/