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Daily Rebecca

dishing up a little bit of everything

Veggie Freak!

I recently signed up for a season share (CSA) with Maple Creek Farms. This means that I get a box of produce each week depending on what’s being harvested. My first share was ready for pickup last Friday. I just drive over to a house in Grosse Pointe, walk into the garage, check my name off on the list and grab my box. The first share consisted of: wax beans, onions, zucchini, broccoli, green peppers, cucumbers and corn. I’m determined to use the veggies in creative new recipes and so far it’s been so fun!
Here’s the contents of my MCF box for the week:
So far I’ve made chicken kabobs (with chicken from the Amish Market, green peppers, cucumbers and onions from my MCF box, and tomatoes and mushrooms from the Royal Oak farmers market. I served it with Wild Rice Pilaf from Trader Joe’s. DELISH!
I also made amazing zucchini patties with one of the giant zucchinis from my parent’s garden.
Today I made a cucumber onion salad (thinly sliced cucumber and onion, sugar, salt, pepper and rice vinegar) with more of my farm veggies.
And I whipped up 2 loaves of vegan zucchini bread. I was skeptical that it would turn out well without any animal products, but it is SO MOIST and DELICIOUS!
Recipes

Zucchini Patties


INGREDIENTS:

2 cups grated zucchini

2 eggs, beaten

1/4 cup chopped onion

1/2 cup all-purpose flour

1/2 cup grated Parmesan cheese

1/2 cup shredded cheddar cheese

salt to taste

cayenne pepper to taste (optional)

2 tablespoons vegetable oil (I used coconut oil for its many health benefits)


DIRECTIONS:

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, cheddar cheese, salt and cayenne pepper. Stir well enough to distribute ingredients evenly.

2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.


Vegan Zucchini Bread

INGREDIENTS:

3 cups all-purpose flour

3 tablespoons flax seeds

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

few dashes nutmeg

1/2 teaspoon baking powder

1 cup unsweetened applesauce

1 cup white sugar (I used the full cup but think that 3/4 would be sufficient)

1 cup packed brown sugar

(I used the full cup but think that 3/4 would be sufficient)

3/4 cup vegetable oil (again I used coconut oil)

3 teaspoons vanilla extract

3 cups cups shredded zucchini


DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9×5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, nutmeg, and baking powder in a bowl until evenly blended; set aside.

2. Whisk together the applesauce, white sugar, brown sugar, oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


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Comments

  1. Sarah Boyd says

    Rebecca I love discovering your blog! I've never read before but I will be a follower from now on. Awesome recipes and I am so intrigued by the Maple Creek Farms share…also if you ever want to try a class for free of Music Together, let me know – I have openings this summer (Tues or Thurs at 9:30 – 10:15). love the blog!

    Reply

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