Zucchini Blossom Fritatta

This is from Patricia Wells – so it is perfect! This dish is so easy to make and will impress the heck out of your guests.

  • Olive oil
  • 1 onion, sliced thin
  • Salt
  • 16 – 20 zuk Blossoms, trimmed from stem
  • 7 oz goat cheese, crumbled
  • 2 tbsp finely grated parmigiano
  • 6 eggs, lightly beaten
  • 2 tsp dried mon
  • Preheat oven to 425.
  • In a small pan heat 2 tsp oil over medium heat, add onions and pinch of salt. Cook until soft.
  • Spray a 10 inch pie pan with olive oil. Spread onions on the bottom, top with cheeses, layer with zuk blossoms, pour eggs over the blossoms, sprinkle with mint.
  • Bake for 20 minutes until golden.
  • Slice into wedges.
  • Serves 4.
  • Vegan PBLT Wraps

    This wrap is amazing – use the foil to get a really tight grip on the wrap!

    • Vegan ranch
    • 1 head of romaine, chopped
    • 1 tomato, chopped
    • 1 avocado, sliced thin
    • Phones baloney coconut bacon
    • 1 small red onion, sliced thin
    • 4 large flour tortillas

    Heat the tortillas on a griddle until warm.

    In a large bowl, toss lettuce with a couple TBSP of ranch dressing.

    Divide lettuce, tomatoes, onion, avocado and coconut bacon between the wraps, towards the front side. Roll up the sides, fold the side and roll tightly. Then roll in foil. Enjoy!!!

    Serves 4.

    Vegan Ranch

    This sauce is so good! Use it on salads, wraps, pizza – whatever!!

    • 1/2 c raw cashews, soaked for 30 min in water
    • 2/3 c unsweetened nut milk
    • 1/2 tsp salt
    • 2 tsp olive oil
    • 1/4 tsp pepper
    • 1 tsp garlic powder
    • 3/4 tsp onion powder
    • 2 tbsp nutritional yeast
    • 2 tsp Apple cider vinegar
    • 1/2 tsp dried parsley
    • 1/2 tsp thyme
    • 1/4 tsp dill
    • 2 tsp dried chives
  • Combine in a high powered blender and puree till smooth. Chill.
  • Jamaican Jerk Jackfruit Wraps

    Found this recipe in the web at https://www.veganricha.com. I made quite a few changes, using a Caribbean inspired slaw in the wrap and cooking the beans with the jackfruit. This recipe was perfect for a portable picnic meal at the kids camp!

    Jerk Jackfruit:

    • 20 oz can young jack fruit
    • 2 tsp oil divide
    • 1.5 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp thyme
    • 1 tsp parsley
    • 1/2 tsp salt
    • 1 tsp paprika
    • 3/4 tsp cayenne
    • 1/2 tsp black pepper
    • a good dash of cinnamon, nutmeg and all spice.
    • 1 tbsp lime juice
    • 2 c water
    • 1/2 tsp sugar or other sweetener
    • 1 15 oz can black beans, rinsed
    • Large tortilla wraps

    Slaw

    • 16 oz shredded cabbage
    • 1 large carrot shredded
    • 1 mango, diced (or frozen, defrosted)
    • 4 tbsp lime juice
    • 2 tbsp oil

    Toss all ingredients in a bowl, set aside.

    Jamaican jerk Jackfruit:

    Drain the jackfruit and wash well. Squeeze out the liquid really well by pressing the jackfruit pieces in a paper napkin. Shred in a food processor or thinly slice using a knife.

    Heat 1 tsp oil in a skillet over medium heat. Add shredded jackfruit and all dry spices (or 1.5 tbsp or more premade jamaican jerk seasoning) . Cook for 2-3 mins or until the spices start to smell roasted.

    Add lime juice, beans,water and sugar and cook partially covered for 25 to 30 minutes. Stir occasionally.

    Once the mixture is dry, taste and adjust salt and heat. Add in the 1 tsp oil and continue to roast the jackfruit until golden brown on some edge.

    Lay out a tortilla, place about 1/2 c jackfruit in the middle, then 1/2 cup slaw, fold in half to bring mixture together. Then fold ends up, the side then roll tight. Then wrap in foil.

    Makes 4 – 6.

    Vegan Philly SeitanSteak

    This one was a combo of bring a few things I had on hand together. We then wrapped them up and had them as the pre-camp performance picnic! So good!!

    • 1/2 recipe seitan, shaved thin
    • Nacho sauce, warmed
    • 2 c onions, sliced thin
    • 2 c bell peppers, sliced thin
    • 2 tbsp grape seed oil
    • 2 tbsp Worcester sauce – vegan
    • 2 tbsp water
    • Salt and pepper
    • 6 hoagie buns

    Toast buns.

    In a large pan heat oil and add onions, green peppers stir in water and Worcester sauce, season with salt and pepper and cook for 3 minutes.

    Push veggies to one side and cook the seitan for 3 minutes until crispy.

    Full rolls with seitan and peppers and drizzle with cheese sauce.

    Serves 6.

    Thai Coconut Soup

    This soup is so good! I had cubed butternut squash on hand, you could also use tofu.

    • 1 tbsp vegetable oil
    • 12 oz butternut squash, cubed
    • 8 oz shiitake, sliced thin
    • 3 stalks lemon grass, trimmed to bottom 4 inches
    • 2 inches of ginger, peeled
    • 2 cloves garlic
    • 3 tbsp Thai red curry paste
    • 6 c veggie stock
    • 3 tbsp fish sauce or vegan substitute
    • 2 cans coconut milk
    • 12 oz spinach
    • 3 tbsp lime juice
    • 1/2 c cilantro
    • 6 scallions, sliced thin

    Heat oven to 450, spread squash on a baking sheet and spray with oil. Bake for 20 minutes until golden and soft.

    In a food processor finely chop lemon grass, ginger and garlic.

    In a large stock pan heat the oil over medium heat. Add mushrooms, lemongrass, ginger and ginger, cook for 30 seconds. Add curry and cook another 30 seconds, stir in broth and fish sauce and cook for 20 min.

    Stir in coconut milk, squash, spinach, and lime juice, simmer for 5 min. Serve topped with cilantro and onions.

    Serves 8.

    Tofu and Veggie Bowl

    This recipe is so good! There is nothing better then crunchy tofu, crispy veggies abs rice!

    Citrus Sauce

    • 3 tbsp rice vinegar
    • 2 tbsp miran
    • 3 tbsp soy sauce
    • 1 tsp ground ginger
    • 1 tbsp lime juice
    • Zest of one orange

    Combine in a jar and shake. Set aside.

    • 3 c cooked rice
    • 1/4 c mirin
    • 3 tbsp rice vinegar
    • 28 oz firm tofu, cut into thin slices
    • Salt and pepper
    • 3/4 c cornstarch
    • 1/4 c cornmeal
    • 2 tbsp vegetable oil
    • 6 radishes, sliced thin
    • 1 avocado, sliced thin
    • 2 c shredded carrot
    • 1 English cucumber sliced thin
    • 8 scallions sliced thin

    Drizzle hot rice with miran and rice vinegar set aside.

    Combine cornstarch, cornmeal and salt and pepper in a bowl. Dredge tofu strips in the mixture and set aside.

    Heat 1 tbsp oil over medium heat and cook tofu until crispy on all sides. Repeat.

    Divide rice among bowls, divide veggies and top with tofu, drizzling with the citrus sauce.

    Serves 4 – 6