A Long Ride + Zucchini

Today I joined my running friends for a 31 mile bike ride on the McHenry Prairie Trail and the Fox River Trail.  We were delayed due to rain, but we finally took off around 10:30.  We biked from Crystal Lake to Elgin and stopped in East Dundee for lunch at the Measuring Cup Cafe.  It’s an adorable little cafe, but doesn’t offer many vegan options.  I got a fruit salad and a peanut butter sandwich.

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The gang

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The rain delay allowed me to make zucchini bread this morning. I had 5 organic zucchinis from the Chicago farmers market and picked up two yellow ones at the Woodstock farmers market. This was my first time I made zucchini bread and I did not carefully read the instructions, so I pureed the zucchini in with the sugar, oil, applesauce & flax seed mixture. The recipe is from the Joy of Vegan Baking. It’s good, but it’s very sweet. At least it turned out better than the pumpkin bread recipe.

For dinner I made a green and yellow zucchini tart with cashew cheese and creamy zucchini soup.

Zucchini Tart

  • 1 green zucchini
  • 1 yellow zucchini
  • 1 recipe of cashew cheese sauce (using very little water)
  • 1 pie crust (I made the easy pie crust from Vegan Brunch)
  • 1 head of roasted garlic
  • 1 tablespoon or so of pesto paste
  • Italian seasoning

Preheat oven to 350F degrees. Make pie crust, pierce it a few times with a fork and bake for 10-15 minutes.  Meanwhile, make cashew cheese sauce and thinly slice the zucchini.

After taking the crust out of the oven, spread cashew cheese sauce and put a layer of zucchini around the edge, alternating yellow and green. Then move to the inner circle. Sprinkle with Italian seasoning and spread roasted garlic and pesto paste over the zucchini. Repeat with another layer of zucchini. Sprinkle with Italian seasoning and spray everything with olive oil.  Bake for 45 minutes.

Creamy Zucchini Soup

  • 3 medium zucchinis, sliced
  • 2 small red onions, diced
  • 1 tablespoon olive oil
  • 1 can of white beans, drained & rinsed
  • 1/4 cup of veggie chick’n broth
  • splash of almond milk
  • 1-2 teaspoons lemon zest
  • 1 teaspoon lemon juice
  • red pepper flakes, salt & pepper to taste

Bring a pot of water to boil, add zucchini, bring back to a boil for 3 minutes. Drain zucchini and puree with beans in a food processor. In the same pot, heat olive oil over medium-high heat and saute onion until tender.  Add red pepper flakes and lemon zest and cook for a minute or two. Add zucchini mixture, lemon juice, and broth.  Use immersion blender to make even smoother, add a splash of almond milk and simmer for 5 minutes.

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