ZUCCHINI BREAD

It has begun!  That period where the summer harvest (zucchini) get away from you and you run out of things to do with them.  Enter the Zucchini Bread.  Subtly sweet with a fresh, green fields taste.  I also make a lot of ratatouille once the tomatoes really kick in.  So far this year I've harvested more than the last 3 years combined....don't know why but I'm cooking and baking the heck out of this vegetable.  I can go out in the garden in the morning and there will be a small to medium sized zucchini but by the time I return in the afternoon it's the size of a baby's arm.

Preheat oven to 350

Ingredients:

Dry ingredients

1 cup whole wheat pastry flour

1 cup oat flour (make your own by putting whole oats in your spice grinder) 

1 tsp cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground mace (or nutmeg)

1/4 teaspoon sea salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup organic raw coconut sugar

Wet:

1 cup over ripe bananas (mashed)
1 cup shredded and chopped zucchini (keep the skin but if you want you can remove the seeds using a teaspoon)
1/2 cup unsweetened almond milk

1/2 cup pure maple syrup

1 teaspoon vanilla extract

Optional:
1/2 cup walnuts almonds (chopped)
1/2 cup raisins

Thoroughly mix all dry ingredients together (a whisk works well for this).  In a separate bowl, mix all wet ingredients.  You can put the wet ingredients in a blender to mix, but leave the zucchini out.  In a large bowl, combine both the wet (including the zucchini) and dry ingredients until just mixed.  Don't
over mix.  Pour bread mix into a 9 X 5 X 3 inch loaf pan (paper pan, parchment paper lined, non-stick or silicon pan).  Bake for 50-55 minutes or until a toothpick inserted into the center comes out dry. Remove the pan from the oven and turn the loaf out onto a cooling rack and wait about 45 minutes to an hour to slice into it.  It continues to cook outside of the oven so this is a critical step.  If you want it warm you can always warm it in the oven before you serve it.  Serve it with some of my homemade cream cheeze.

BOEUF BOURGUIGNON (Seitan and Red Wine Sauce)

This is a classic French dish with a WFPB n(o)il twist.  It's a lot of ingredients, but don't be scared.   It's well worth it!

Ingredients:

8 oz bakin (either this recipe or your favorite fake bacon) chopped

3 Portabello Mushrooms varying sized chunks

1 pint sliced crimini mushrooms or baby white mushrooms

24 oz. Seitan (sliced or cut into chunks or a combination)

2 tablespoon whole wheat pastry flour

1 sweet onion thinly sliced

5 cloves garlic chopped

4 carrots peeled and cut 2" on the diagonal

2 tablespoons tomato paste

3 tablespoons brandy

1 cup dry red wine

2/12 cups salt and oil free Roasted Vegetable Stock  Plus extra for sauteing 

2 1/2 tablespoons fresh thyme, chopped

1 bay leaf

1 red, yellow or orange bell pepper seeded and chopped

sea salt and pepper to taste

Method:

In a large, non-stick pan add the chopped Bakin, sliced onion, bell pepper, garlic and mushrooms.  Saute until onions are browned and mushrooms are soft.  use some stock to keep them from sticking.  Remove from the pan.  In the same pan, toss the Seitan with the flour and brown it for about 2 minutes.  Add back in the sauted vegetables and pour the brandy over the mixture.  If you're not familiar with flaming, remove the pan from the heat and using a long nosed lighter, flame the brandy and let it cook off the alcohol.  This helps de-glaze the pan.  Add the remaining liquids (stock and red wine), herbs (thyme and bay leaf), carrots and stir until well mixed.  Add salt and pepper to taste (start with 1/2 teaspoon of salt and go from there).  

Served over Smashed red potatoes and Saute' of Zucchini

SUMMER HARVEST BEGINS

An unusually hot spring kicked my Summer Harvest into and early Spring Harvest.  Can't wait for the rest to come in but lots of herbs, lettuce, corn, peppers and tomatoes, tomatoes tomatoes.  Already had more zucchini this year than I had all of last year.  Basil usually comes available late June and I have more than I know what to do with already.

But on the flip side, the Green Horned Tomato worms (which also like peppers, potatoes and eggplant) are already munching away.  Killed a 3/12 in one yesterday.  Got to get on more of that homemade organic spray of apple cider vinegar, garlic and cayenne pepper.  My trick is to follow the poop trail of the worm either early morning or late afternoon and it usually leads to a worm or two.  In case you're wondering what wasps are good for, they kill horn worms by laying their eggs on the worm and using it as nutrition.    Here's more information about these pests.

So, make some Aioli and enjoy a fresh picked organic tomato sandwich.