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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 12:35 pm 
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Trapped On A Desert Island With A Cow
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My mother makes "Zucchine alla Poverella", which means "poor people style". They are just slices in rounds, fried in plenty of olive oil and with a drizzle of balsamic. I am not sure if there is more to it, but I can ask her if you want. Since they get fried, they really shrink so a big bunch of zucchini becomes very little..

They keep very well in the fridge for days, and you can eat straight up or use them as garnish...


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 12:41 pm 
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Hearts James Cromwell
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This is hands down one of the best zucchini recipes I have ever made.

**WARNING** Not a vegan site, I looked around once and was not happy. As written its not a vegan recipe but I just subbed Earth balance (or other buttah) for the butter.

Zucchini Curd (lemon curd)

http://kansasa.blogspot.com/2007/08/g-o-from-this-t-o-this-t-o-this-y.html


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 1:03 pm 
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Not a creepy cheese pocket person
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Besides crab cakes, I always make lots of tortilla soup in the summer. Sauteed summer squash, onions, garlic, broth, and then lots of garnishes: tortilla chips, lime juice, avocado, and cilantro if you're not a hater. You can add beans or something chickeny if you want, too.

This summer I've also been making chocolate zucchini bread adapted from a recipe on the Kitchn. I use egg replacer and less sugar. http://www.thekitchn.com/recipe-double- ... chn-206460

Zucchini pizzas: zucchini sliced on the diagonal with thick tomato sauce, cheese, and olives.


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 3:33 pm 
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Wrote Dissertation on Vegans, Meat, and the Deserted Island Question
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I'm definitely overrun with these (and their yellow sisters!) from our CSA share. My saviors have also been Isa's banana zucchini bread, VCON moussaka, various cheezy casseroles and just straight-up shredding them and adding them to every tofu scramble or pasta dish ever. But someone from my CSA recently told me that this type of squash does freeze well, just wrapped up whole! I'm gonna try it out because so often in the middle of winter some recipe will randomly call for it (IDI kofta balls for instance!) and I hate to buy it then. Wish I had more freezer space though.


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 3:55 pm 
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Vegan Vegan Vegan Vegan Vegan
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i like this post. :-)

i've just been cutting them into chunks and sauteeing them in olive oil and some black pepper, but it's great looking at all the other options.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 9:08 pm 
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Trapped On A Desert Island With A Cow
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Chipotle Lentil Burgers from Appetite for Reduction, if you have it. Great way to use the zuchinni while feeling like you have a break from it. . . The lentil and spices are far more overpowering. Plus you can eat one or two and freeze the rest for later.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Tue Aug 26, 2014 4:45 am 
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Vegan Since Before There Were Vegetables
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By the way, here's what I'm looking at for size reference (that's a pretty big cat)
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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Tue Aug 26, 2014 7:50 am 
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Aaaaaaaaaaaaaaaaaaaaaw, chilling cat :) and wow, those ARE big...

My favourite zucchini-recipe is the Turkish Zucchini Pancakes (Mucver) from VEW!!
Also i second the AFR-chipotle lentil burgers!
And there is a great recipe in Ottolenghi's Jerusalem for a chunky zucchini and tomato salad (vegan if using soy yoghurt instead of greek, obviously).


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Tue Aug 26, 2014 9:52 am 
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Making Threats to Punks Again
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My neighbour brought round some giant marrows like those from her allotment last week so I made this delicious chutney with them:

Marrow and Ginger Chutney recipe

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Tue Aug 26, 2014 9:54 am 
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Trapped On A Desert Island With A Cow
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Ha, I have the same conundrum since my mother brought over a giant marrow for me yesterday. Now I have plenty of ideas!

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Tue Aug 26, 2014 10:48 am 
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Dying from Nooch Lung
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oddspongeout wrote:
Chipotle Lentil Burgers from Appetite for Reduction, if you have it. Great way to use the zuchinni while feeling like you have a break from it. . . The lentil and spices are far more overpowering. Plus you can eat one or two and freeze the rest for later.

These are delicious and they may be a good bet for huge zuc's. I don't really like zucchini when they get that big, too tough. So I'd go for something where they get nice and roasted or mushed up in something. For these burgers you cook the zucchini with other veggies and then it all winds up in the food processor and made into burgers. Perfect!

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Tue Aug 26, 2014 12:03 pm 
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An easy recipe is to chop it up with red onion and red or green bell pepper and mix with some white vinegar, agave, and a little oil. Throw in whatever else you want. Chill and eat.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Tue Aug 26, 2014 12:50 pm 
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Mr Moon went really mental for the cucumber ranch sauce from IDI, and wants to try turning it into a chilled soup. I'm thinking of adding zucchini to flesh it out since they don't have much flavour to them.

I'll have to keep those AFR burgers in mind. Might change up the menu for this week.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sat Aug 30, 2014 1:59 pm 
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I just made a nice refreshing clear simple lemongrass zucchini soup with some peas floating around.

I always forget how much I like clear soups. I'm obsessed with adding every leftover in my fridge to soup. This was a really nice soup.


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sat Aug 30, 2014 9:15 pm 
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I was just at a potluck where there was another vegan (!!!!) and that person brought a zucchini dish with a cheezy-flavored topping which I they said was almond meal, nooch, olive oil, garlic, and a splash of lemon juice, toasted and then just spread over the slices of zucchini. It was sooooooooo good.

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