Tag: summer

Stuffed Zucchini with Dill and Almonds

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This dish brings zucchini to the forefront, and is perfect for those oversized zucchinis nestled among the leaves and blossoms in your garden.

zucchini stuffed

Stuffed Zucchini with Dill and Almonds

1 very large zucchini (or about 5 pounds worth of zucchini)
1 cup ground almonds
1 tablespoon coconut flour or 3 tablespoons sorghum flour
2 tablespoons lemon juice
2 scallions, chopped (just the greens)
1/4 cup packed chopped fresh dill
2 teaspoons nutritional yeast flakes
1/4 teaspoon garlic powder
Sea salt to taste and freshly ground black pepper to taste

Cut zucchini in half lengthwise. Cut each length in half width-wise. Place in a large pot with about 1 inch of water. Cover and cook on medium to steam. This took my 5lb zucchini about 15 minutes. It should be tender, but not too soft.

Once steamed, scoop out the innards (tip: use a melon baller), leaving about 1/2-inch border. Put the innards in a food processor and process until smooth. Transfer the innards to a bowl. Mix with the remaining ingredients, seasoning to taste. The mixture should be the consistency of drop cookie dough. If it is too wet, add a little extra flour.

Preheat the oven to 350F. Place the zucchini in a glass dish, and use a paper towel to blot the insides for excess moisture. Season with salt and pepper. Scoop the almond mixture into each zucchini. Bake for 35 to 50 minutes, until zucchini is cooked through and filling is browned. Let stand 10 minutes before serving. Serve with lemon slices.

Note: if you use small zucchini, you may need to lower the baking time.

Mini Black Bean and Rice Burgers

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These kid-friendly burgers are great cold, so perfect for packing in lunches. I love them dipped in salsa or mustard, or crumbled into pita pockets for on-the-go.

Mini Black Bean and Rice Burgers with Salt and Lime Chips2

Mini Black Bean and Rice Burgers

2 teaspoons coconut oil, divided
1/2 red pepper, chopped
1/2 small red onion, chopped
1 can (14 oz) unsalted black beans, drained and rinsed
1 cup cooked brown basmati rice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon arrowroot flour
2 tablespoons ground flaxseed

Heat one teaspoon of oil in a skillet and sauté the pepper and onion together, just until they start to soften. Remove from heat.

In a medium bowl, use your hands to mash the black beans — it’s the most effective way — then add the peppers and onions. Mix well, then add the remaining ingredients, combining well. Let mixture sit for half an hour or more — this step can be made in advance.

Heat the grill to medium. Use your hands to form patties. Put the patties on the grill and cook for about five minutes until fragrant with grill marks, then turn once, cooking through on the other side. Serve on a bun with your favourite condiments.

Creamy Cacao Mint Crunch ‘Sicles

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I love frozen and creamy almost as much as I love cake, so when I was coming up with this twist on a creamsicle, I knew just the ingredient to deliver the right texture. Using fresh mint and maple syrup brings some local, seasonal goodness to these creamy ‘sicles loaded with heart-healthy avocado. The pleasant bitterness of cacao nibs is a welcome crunch, but for those who need some more sweetness, use mini chocolate chips instead.

mint cacao nibs pops

Creamy Cacao Mint Crunch 'Sicles

3 small avocados*
6 tablespoons coconut milk beverage
6 tablespoons pure maple syrup
1 1/2 cups packed mint leaves (got chocolate mint? Even better)
1/4 teaspoon vanilla extract
Pinch fine sea salt
1/4 cup unsweetened cacao nibs

Put the flesh from the avocados, coconut milk, maple syrup, mint leaves, vanilla extract, and salt in a food processor or blender. Process until smooth, scraping down the sides of the container if necessary. Stir in the cacao nibs.

Divide the mixture into the molds and freeze until solid. Unmold and serve. Store extras in a sealable container or plastic bag in the freezer.

*Once exposed to air, the avocados discolor quickly. Taste-wise, it won’t affect anything, but if this is an issue for you on the aesthetic-front, add 2 teaspoons  lemon juice, though it will slightly affect the flavor. That’s why mine are ugly–but it doesn’t affect the taste.