Buckwheat Stuffed Zucchinis

A few months ago I went to a bulk store where I bought a giant bag of buckwheat groats. I love the idea of adding more whole grains to my kitchen, but this bag of grains got lost in my pantry. When I found it again this morning, I decided to give it a go. I also had pretty little ball zucchinis waiting to be cooked, so I combined both and made stuffed zucchinis.

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I started by cooking the buckwheat groat to have a better idea of their taste. I was really surprised! These grains have a subtle bread-like taste that is very mild, but still unique. These are also great because they cook so quickly! They would be a perfect alternative for rice as a side dish too.

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Combined with the fresh summery flavours of tomatoes and basil, these stuffed zucchinis were delicious!

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Here is what you need:

For the stuffed zucchinis:

  • 1 cup buckwheat groats
  • 8 king oyster mushrooms
  • 1 tsp olive oil
  • 4 cloves of garlic
  • 2 tbs tomato paste
  • 1 can chickpeas
  • 3 stalks green onions
  • 1/3 cup pepitas
  • 1/2 cup fresh basil leaves
  • salt and pepper to taste
  • 4-5 ball zucchinis

For the sauce:

  • the flesh of the zucchinis
  • 3 tomatoes
  • 3 laurel leaves
  • 1 cup fresh basil leaves
  • 1/2 tsp dried rosemary leaves
  • 1 pinch red pepper flakes
  • salt and pepper to taste

Here is what you need:

  1. In a sauce pan, combine the buckwheat groats with 2 cups of water. Bring to a boil, reduce the heat and let simmer until all the water is absorbed. This should take less than 10 minutes. Set aside in a large mixing bowl.
  2. Cut the mushrooms in tiny pieces. In your sauce pan, add the oil and the mushrooms and let cook on medium-high heat. Add the tomato paste along with 1/2 cup and mix well. Once all the water has evaporated, add the mushrooms to the buckwheat.
  3. Mince the garlic cloves and green onions and add to the mix.
  4. Add the chickpeas, pepitas and basil leaves and mix until everything is well combined. Taste and add salt and pepper accordingly. Set aside.
  5. Cut the caps off your zucchinis and hollow them out using a spoon. Make sure your zucchinis are still about 5-7mm thick all around. Set aside.
  6. Fill the zucchinis with the buckwheat filling and close with their caps. Place on a lined cookie sheet. Cook for 45 minutes at 350F.
  7. Dice the 3 tomatoes and place them in your sauce pan. Add the zucchini flesh and the laurel leaves, rosemary leaves and red pepper flakes. Place on medium heat and mix.
  8. Once the tomatoes are completely mushed, remove from the heat. Add the basil leaves, salt and pepper. Using your wand mixer, process the sauce until smooth. Set aside.
  9. To serve, place some sauce at the bottom of your plate, add a zucchini and garnish with some green onions and basil leaves. Enjoy!

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These are so cute! They were delicious: the sauce added just enough moisture to the dish, while the buckwheat made it super filling and delicious. The contrasting textures of the mushrooms and pepitas also made every bite exciting. But, really, how cute are they? Let me know if you try this out!

Zucchini Raviolis, perfect for the BBQ!

Zucchini are so good right now and super cheap too! That’s why I went a little overboard at the farmers’ market and bought a ton. I thought I would try making something summery that would be perfect grilled on a BBQ. Now, I don’t have a BBQ, but I think this would make the perfect addition to your vegan grill.

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These little raviolis are super cute, and you can customize them to your liking by changing the filling. I used some fresh basil for an extra summery touch, but I think sun-dried tomatoes would also be a great option.

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Here is what you need (for 14 raviolis):

  • 2 zucchinis
  • 1 cup firm tofu, drained and patted dry
  • 1/2 cup sunflower seeds
  • 1/4 cup walnuts
  • 1/2 cup fresh basil leaves, separated in two.
  • 2 tbs ketchup or tomato paste
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1 clove of garlic, minced
  • salt and pepper to taste

For garnish:

  • 1 tomato, sliced
  • Red pepper flakes

Here is what you do:

  1. In your food processor, place all the ingredients except the zucchinis and half of the basil leaves, and process until you have a firm, slightly sticky dough. Set aside.
  2. With your potato peeler, make long ribbons with the zucchini.
  3. Take two zucchini ribbons and place them in a plus sign (+). Place one or two leaves of basil in the center with one tablespoon of the tofu filling. Pat to even down and close the zucchini flaps over the filling. Flip over so that the closing of your ravioli is on the underside. Place the ravioli on a lined baking sheet.
  4. Once all your raviolis are done, add one slice of tomato on each one. Place in your oven set to broil for 10 minutes, or grill on your BBQ. Sprinkle some red pepper flakes and fresh basil leaves before serving and enjoy!

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This is really good! The zucchini slices are barely cooked and therefore keep their nice crunch without being soggy. The filling is full of basil flavour and has a very meaty texture to it. The sunflower seeds also give it a nice crunch. Finally, the tomato slice balances out the lightness of the filling and adds a lot of flavour. I love how these look like little parcels of goodness! Let me know if you try this out!

Zucchini lasagna with cashew cream

Yesterday at the market, I found some beautiful zucchinis that I really wanted to cook today. I decided to try out making zucchini lasagna: you use thin zucchini slices instead of pasta. Sounds good, right?

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This is a fun recipe because you can really decide on what you want to add as your layers. I went for a more traditional tomato sauce with a lot of fresh thyme and some cashew cream to give it a ricotta cheese feel. It was really good! The only thing I would say it to keep in mind that your zucchinis will give out a lot of water as they cook: make sure the different dressings you are adding are not too liquid or you will end up with a lot of extra sauce!

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Here is what you need:

For the tomato sauce:

  • 1 tsp olive oil
  • 3 cloves of garlic
  • 5 tomatoes
  • 2 tbsp tomato paste
  • 1 tbs miso paste
  • 1 tbs tamari sauce
  • 1 tbs fresh thyme leaves
  • 1 pinch of red pepper flakes

For the cashew cream:

  • 2 cups raw cashew nuts
  • 1 cup almond milk
  • 1/2 cup nutritional yeast
  • 1 tbs hemp seeds
  • salt and pepper to taste

Additional ingredients:

  • 3 medium-size zucchini squashes
  • 4 cups of shredded kale
  • 2 tbs fresh thyme leaves
  • 1/2 cup walnuts

Here is what you do:

For the tomato sauce:

  1. Thinly mince the garlic cloves and dice the tomatoes. Set aside.
  2. Heat the oil on medium heat, and add the garlic. Let cook until golden.
  3. Add the tomatoes, tomato paste, miso paste, thyme leaves and tamari sauce. Mix until everything is dissolved and well combined.
  4. Let simmer until the tomatoes are completely mushed and the sauce thickens up.
  5. Season to your taste.
  6. Set aside.

For the cashew cream:

  1. Place all the ingredients in your food processor or blender and mix until smooth.
  2. Set aside.

For the noodles:

  1. Using your potato peeler, peel long strips of zucchini and set aside. I find it helps to keep the stem of the zucchini and use it as a handle. When you get to the middle of your squash, just flip and start over on the other side.

To assemble:

  1. Place some zucchini noodles on the bottom of your lasagna dish (or pie plate if you don’t have one like me…) in an even layer.
  2. Place an even layer of kale on top.
  3. Place a layer of cashew cream.
  4. Place a layer of tomato sauce.
  5. Sprinkle some walnuts and some thyme leaves.
  6. Repeat until you reach the top of your dish and end with a layer of cashew cream. Sprinkle some thyme leaves and red pepper flakes.
  7. Place the lasagna dish on a cookie sheet, and put in the oven set at 350F for 20 minutes. Turn off the oven and let the lasagna cool in it until you are ready to serve. Enjoy!

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This was amazing! I served each lasagna piece on a bed of fresh lettuce to add some green to the mix and it was great! The zucchini is tender but not mushy, while the cashew cream is a dream: rich and, well, creamy, it really feels like ricotta cheese. The thyme adds a touch of freshness to the mix, while the walnuts add a nice bite to the dish. This is a great alternative if you want a gluten-free lasagna. It can also be customized to your own liking in a breeze! Let me know if you try it out!

Simple Pasta Salad

This is the perfect recipe if you want something simple and delicious for dinner, and for the next day. It’s perfect when just cooked, but it makes for a perfect lunch or picnic addition. You probably have all the ingredients already in your kitchen, so it’s perfect if you don’t know what to cook and are in a rush. It only takes minutes to put together, and it’s delicious!

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Here is what you need:

  • 4 cups pasta, I used gluten-free fusillis
  • 4 carrots
  • 2 zucchinis
  • 1 bunch of kale
  • 2 tbs sesame oil
  • 3 tbs nutritional yeast
  • 3 tbs ketchup
  • 2 tbs tamari sauce
  • juice of 1/2 lemon
  • a few pinches of cayenne pepper or red pepper flakes

Here is what you do:

  1. Set the pasta to cook according to instructions.
  2. Wash and dry the zucchini and carrots. Peel the carrots skin if you like. With your potato peeler, peel up the carrots and zucchini into ribbons. Place in a large salad bowl.
  3. Wash and remove the stems for the kale. Bunch up the leaves and finely chop so that you have thin ribbons of kale leaves. Add to the vegetables. Pour the lemon juice over and mix well. Set aside.
  4. Once the pasta are cooked, drain and add to the vegetables.
  5. Add the sesame oil, nutritional yeast, ketchup, tamari sauce and pepper. Mix well until everything is coated in the sauce and well combined. Enjoy!

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This is a great dish! I really like how the vegetables are barely cooked: the heat from the pasta will warm them up, but you still get all those great raw nutrients. It also makes for amazing textures. This is seriously delicious! Let me know if you try it out!

Simple Curry (for busy nights)

This is the recipe I fall back on when I’m feeling like having some comfort food. It is very quick to make, looks impressive and is really delicious! It also makes for a great lunch!

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Here is what you need:

Part 1: The protein:

  • 1 cup TVP (texturized vegetable protein; I used big pieces. You can find this in Asian grocery stores or in health food stores.)
  • 1 1/2 cup warm water
  • 1 tsp miso

Part 2: The sauce:

  • 1/2 cup cold water
  • 1 tbp corn starch
  • 2 tbs tamari or soy sauce

Part 3: The vegetables:

  • 1 tsp coconut oil (you can replace this with some water)
  • 1 minced onion
  • 2 minced garlic cloves
  • 2 zucchini squashes
  • 1 tsp turmeric powder
  • 1 tbs garram massala

Here is what you do:

  1. Dilute the miso paste in the warm water and place the TVP in so that it can soak up all the water. Put aside.
  2. Mix all the sauce ingredients and put aside.
  3. In a large sauce pan, heat up the coconut oil, and stir the garlic and onion until golden and fragrant. Add the spices and give a good stir.
  4. Cut the zucchinis into bite-sized pieces and add to the pan. Mix well.
  5. Add the TVP and the remaining water and stir everything until well coated in spices.
  6. When everything is cooked and ready to serve, add the sauce ingredients and stir until the sauce becomes thick and glossy. Serve with warm rice or noodles.

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I really like this dish because I can pretty much make it with anything on hand: eggplant, chickpeas, mushrooms, tofu or even tempeh! It is also very easy to prepare and quite quick to make. It is supper flavourful and so comforting!

Let me know if you give it a try!

Thai Zoodle, Fresh and Flavourful!

A few months ago I bought a spiralizer and started really loving zoodles or courgettis. It is so easy to take up a zucchini and transform it into noodles. Since I’m gluten-free, this is the perfect option as it is inexpensive and replaces wheat pastas really well. I really like to make thicker noodles that remind me of udon noodles. To go with this, I made a Thai-inspired stir fry with a glorious peanut butter sauce. Yum!

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I really like how the zoodles keep this dish light, yet satisfying. The creamy peanut butter sauce makes everything gooey and comforting; something you don’t need to feel guilty about as you are basically eating a vegetable bowl. Amazing!

Here is what you need:

For the sauce:

  • 1/2 cup peanut butter (I used crunchy, but use the type your prefer)
  • 1/4 cup maple syrup
  • 2 tbsp soy sauce
  • 1 tsp sriracha
  • 1/4 cup water
  • 1 tbs sesame oil

For the strir fry:

  • onion
  • 2 cloves of garlic
  • 200g firm tofu
  • 4 large oyster mushrooms
  • 2 cups shredded carrots (or about 4 to 6 medium size carrots in julienne)
  • 4 green onions
  • 2 tbs water

To serve:

  • 1 spiralized zucchini per person
  • cilantro and thai basil leaves

Here is what you do:

  1. Mince all the stir fry ingredients or cut them to bite size pieces.
  2. In a large sauce pan, add the 2 tbs of water and sauté the onion and garlic until fragrant.
  3. Add the mushrooms and sauté on high heat until their water is out, and they have a nice golden colour. Remove from the pan and set aside.
  4. Add the tofu to your pan and stir until golden. You can use a little bit of water or a tablespoon of oil to prevent sticking . Add the mushrooms, onions and garlic back and mix well. Add the carrots and green onions and sauté until everything is cooked. Turn off the heat. If you want to cook your zoodles a little bit, I suggest removing the stir fry from the pan and using it to soften the zucchini noodles by letting them sit in the hot pan while you prepare the sauce.
  5. In your blender, add all the sauce ingredients but the water and start mixing. Add the water gradually until you get a consistency you like.
  6. Add the sauce to the stir fried vegetables and mix until everything is well coated.
  7. Serve a generous amount of vegetables on top of the zoodles and garnish with cilantro and Thai basil.

This recipe is very quick to make and is full of flavour. It is also quite filling and makes for a fun lunch. You can easily personalize it to use the vegetables you have on hand, and you could also add some toasted sesame seeds as garnish. Anyways, let me know if you try this out!

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Gluten free vegan chocolate zucchini muffins!

For the last couple of weeks, our house has been invaded with zucchinis! We had to find different ways to incorporate them without turning everything green. Here is a quick, easy and yummy recipe for those you are chocolate lovers!

Here is what you will need for 12 muffins:

– 1/2 cup coconut oil
– 1/2 cup chocolate chips
– 1/2 cup sugar
– 1/4 cup of each flour: coconut, brown rice, chickpea, corn (you want 1 cup in total)
– 2 tbsp cocoa powder
– 4 tbsp flax seeds
– 8 tbsp warm water
– 1 tsp baking powder
– 1 tsp vanilla extra
– 1 cup shredded zucchini

Here is what you will do:
– Preheat the oven to 350F.
– Line a muffin pan.
– Mix the flax seeds with the water.
– On a double boiler, melt the chocolate with the coconut oil. Put aside.
– In a large bowl, mix all the dry ingredients.
– Add the flax seeds mixture and the vanilla extract and mix.
– Add the shredded zucchini and mix.
– Add the chocolate mixture and mix until well combined.
* If you fell that the mix is too thick, you can add a bit of soy milk.
– Put around 2 tbsp of the mix into the muffin tins.
– Bake for 20 minutes. A toothpick should come out of the muffin clear.

I served this with a berry sauce. I basically put some frozen berries into a magic bullet cup with a bit of maple syrup and waited for them to be soft. I then blended them.

This is a super yummy brownie-like muffin. You can keep them up to a week in a sealed box in the fridge… but they won’t last that long!

And because videos are awesome, check the one I made for this recipe:

Zucchini Fries, Gluten Free!

This week-end, we tried this recipe. After stumbling on several different zucchini fries recipes, I decided I wanted to give them a try.

try it with a mix of green a yellow zucchinis! :)

try it with a mix of green an yellow zucchinis! 🙂

I don’t know if I told you this before, but the Magic Bullet really is magic! I bought it when we moved in our new apartment mainly because it is tiny and we have a tiny kitchen. I thought it would only be powerful enough to make smoothies, but this week-end I was amazed to see that I could make my own nut flour with it! A-M-A-Z-I-N-G! You can expect a bunch of recipes based on nut flours in the upcoming weeks…

On to the zucchini fries. Our recipe won’t give you crispy fries, but more of a soft yet delicious entrée type of dish. My parents love it, it is low in salt and gluten-free! Enjoy!

Here is what you will need:

– 3 large zucchinis
– 2 cups of nut flour :we processed a mix of almonds, pistachios, cashews and walnuts.
– 1/2-3/4 cup olive oil
– pepper to taste

Here is what you will do:

1) Wash and dry the zucchinis. Cut them into stripes about 7cm (2 inches) long.
2) Place the olive oil in a shallow dish where you will be able to easily coat the zucchini stripes. Do the same with the nut flour.
3) Line two cookie sheet with aluminum foil or parchment paper. Lightly coat them with olive oil.
4) Preheat your oven to 450F.
5) Do the 3 step dance: take a zucchini stripe, coat it in olive oil and sprinkle it with the nut flour. I recommend sprinkling it instead of directly dipping it because it will help your nut flour stay dry (instead of becoming a huge gooey mess). Place on the cookie sheet. Repeat! You want to make sure the stripes are not touching each other.
6) Place in the oven for 20 minutes or until lightly brown.

Enjoy!

I served these as an entree to an “Italian” dinner. It was really nice: even without the salt, these puppies were salty, and the nut flavour was amazing! This is a really simple recipe. I hope you give it a try!