52Weeks · Baking · Gluten Free · Side Dish · Vegan

Moving on Up

Zucchini Tian

Zucchini Tian

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.

[amd-zlrecipe-recipe:170]

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.