Greetings! Sorry for the long space between posts, turns out that running a food blog while moving is much harder than I thought. Luckily I am all settled in my temp place so had lots of time test out some new recipes, and in theory should be covered until the official move ends. Luckily this isn’t a long distance move, just heading on up 95 from DC to Baltimore – which is still enough of a transition to make things interesting. Add in the gov’t shutdown and things have been a little more stressful than normal. We are still hoping to close on our new place on time, but unless the IRS goes back to work (feels so wrong to say that) by the 8th our closing will most likely be delayed. Until then I’ll be camping out at my mom’s place – and her awesome kitchen – while my hubby is up north starting his new position. Not the most ideal living situation, but at least we can see each other on weekends so could be much worse.
This past week I decided to make a list of all the blog/cooking challenges that I have over the next month in an attempt to organize my life. This first recipe comes from /52weeksofcooking who are just finishing up a week dedicated to the incredible Julia Child. While most of her recipes aren’t exactly vegetarian, or vegan, friendly I found a few side dishes that needed just a bit of tweaking in order to go from awesome side to spectacular entree. In the end I decided to go with her zucchini tian since squash in all forms are in abundance at the local markets – wahOo Indian Summer!!! In order to make this in to a healthy veggie friendly entree I added some chickpeas for protein, switched the white rice for brown, and left the butter out. I also used almond milk in place of dairy and vegan shredded cheese.
2 lbs fresh zucchini or yellow squash
1/2 tbsp salt
1 tbsp olive oil
2 cloves garlic
1/2 cup red onion, diced
2 tbsp flour
1 cup almond milk
1/2 cup water (optional)
1 cup pre-cooked brown rice
2 cups pre-soaked garbanzo beans
1/3 cup grated cheese plus 2 tbsp - Parmesan or Mozzarella
salt and pepper
- Grate the zucchini into a strainer, and have the strainer over a bowl. Lightly salt the zucchini/squash and allow to sit for 5 minutes.
- Meanwhile heat the olive oil in a deep skillet over medium heat. Add the garlic and onion, and cook for 10 minutes or until the garlic starts to turn golden.
- While the garlic/onion cook squeeze the water out of the squash using the strainer to catch and loose zucchini and the bowl below to catch the juice. Once the moister has been removed pour the juice in to a microwave safe measuring cup. Add the milk to the cup along with enough water to make 2 cups of liquid. Heat in microwave until mixture is warm, about 1 1/2 minutes.
- Add the flour to the onion/garlic mixture, toss well and then slowly add in the juice milk mixture while continuing to stir. Once all the liquid has been poured in add the grated zucchini along with the 1/3 cup cheese. Bring everything to a quick bowl, and then simmer for 10 minutes.
- Preheat oven to 425. Lightly oil a casserole dish, then add the precooked brown rice and the drained beans and stir in the zucchini mixture. Top with the 2 tbsp of cheese and then bake, uncovered, for 20 minutes or until the sides are bubbling and the middle is brown.
- Serve and enjoy!
When it came time for serving I enjoyed it with just a bit more pepper while my mom went for Parmesan cheese, which is exactly how my hubby would enjoy this dish so I was entertained. For lunch the next day I added a bit of fresh avocado to perk it up, after debating to serve it on top of salad greens. This might not be the prettiest dish out there, but it’s certainly delicious.