Ruby Carrot Beet Soup

This soup recipe is in honor and mourning of the recently lost Gourmet magazine.  I have many memories

Fig and Ginger Cookies

Last week I was in the bookstore, as per usual perusing the cookbook aisles, looking for my next addition to the already overflowing bookcases.  Increasingly, I find myself a bit peeved when looking for new cookbooks because some celebrity chef’s cookbooks seem to be taking over.  Don’t get me wrong, I love and have much respect for a certain network and the chefs/talented cooks that make it up, but I find that many of their cookbooks are poorly written and pumped out way too quickly.  I used to work in one of the big box bookstores around 15 years ago when the Food Network did not exist and when cooking was not as cool as it is now.  I spent hours after my shift was over looking at Marcella Hazan’s, Julia Child’s, Coleman Andrew’s, and the classic Betty Crocker cookbooks reading the narratives and copying down recipes I wanted to try. These cookbooks were written with care, recipes meticulously tested, and have stood the test of time as they still stand proudly on bookshelves today.

At the clearance area my eyes were drawn to a book with a beautiful cover simply entitled Cookies by an author named Christabel Martin (and can be found in some Barnes and Nobles and Amazon).  There are artistically styled photos of unique cookies paired with design elements and serving pieces worth drooling over.  There is little to no narrative, just thoughtfully written recipes.   I couldn’t resist and this book has already been marked up with splatters and pencil marks.  I fiddled with a recipe for fig and ginger cookies mostly because I have had some candied ginger and dried figs simultaneously burning holes in my fridge and cabinets.  These cookies begged for these ingredients to be used with a few twists of my own.

prep time: 10-15 min.
cooking time: 12-15 min.

makes: approximately 30 cookies

scant 2/3 c. coconut oil (slightly melted/liquified in a saucepan over low heat)

1/4 c. maple syrup
1//4 c. sugar

1 tsp. vanilla paste/vanilla extract

1 flax egg (1 tblsp. ground flaxseed mixed with 1 tblsp. water, let sit for a few minutes)

1/2 c. dried (but still soft) dried figs, chopped fine

1/3 c. candied ginger, chopped fine
1 3/4 c. whole wheat pastry flour

1/2 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350F

Using a hand or Kitchen-Aid type mixture, combine the coconut oil, maple syrup, sugar, vanilla, and flax egg in a bowl and cream until fluffy.  Sift the flour, baking soda, and salt together and add to wet mixture and combine so a soft dough forms. Mix in the dried figs and candied ginger.

Using a tablespoon measure or cookie scoop, form into balls and place on baking sheet prepared with a silicone baking sheet or lined with parchment paper.  Use the tines of a fork to flatten the cookies a bit.   Bake for approximately 12-15 minutes.  Let cool a bit on the sheet and remove to newspaper/paper bag/wire rack to cool.

Farmstand Eggplant Tomato Onion Stacks

This is a dish that was inspired by the ingredients that I picked up at a small farmstand close to my house.  I wanted to see if I could buy only local ingredients and I was successful on two of the ingredients for sure.  I left the farmstand $2.78 poorer and carried away in my pocketbook was a yellow tomato, small eggplant, and a red onion.  I contemplated what to do with them when I got home.  My mind drifted to a sort of Italian roasted veggie stack oozing with some cheese.  With a growling stomach, that is what I cooked.  It was super easy.  I sort of mashed the whole thing into a lightly toasted pita bread and stuffed in some basil.  I would have made pesto if I wasn’t so hungry.

prep time: 5-10 minutes
cooking time: 25 minutes
servings: 4

1 small eggplant, sliced into 1/2 inch rounds
1 red onion, peeled and sliced into 1/2 inch rounds
1 yellow (or any kind) of tomato, sliced into 1/2 inch rounds
salt and pepper
olive oil
fresh mozzarella cheese

Preheat oven to 450F.  Arrange sliced veggies onto a lightly oiled baking sheet and brush each veggie round with some olive oil and season with salt and pepper.  Roast in the oven until caramelized.  Arrange veggie stacks to your liking on the same oiled baking sheet.  I started with eggplant, sliver of mozzarella, yellow tomato, sliver of mozzarella, red onion, sliver of mozzarella, and repeated that once more.  Push a toothpick through each finished stack and bake for about 10 minutes, until cheese melts.  Serve by itself, as a sort of pizza crudo, along side of your main dish.   Buon Appetito!

Fridge Sweep Creamy Soup

I have been trying not to let anything go to waste that is in my fridge or cabinets.  I grew up with my mother and grandparents encouraging my siblings and I to not let any food we served ourselves going to waste.  Specifically, I remember my father’s mother, Grandma Val, repeating apparently a military mess hall statement, “take all you want, but eat all you take”.  Grandma was firm about this and did she have reason to! 

My grandmother grew up as the oldest daughter of two young immigrants from Poland.  She was born in Chicopee, MA (at home) in November of 1917, a sister followed her one year later.  After that, her parents’ marriage fell apart and my great-grandmother Kate raised two children as a single mother from about 1919 on.  It’s not easy for single parents now and it was not easy for them back then at all.  Grandma Val recalled being ridiculed and turned down when her mother asked for help from the church.   My grandmother and her sister did not speak English until they entered grammar school at the first grade and thier mother never did fully grasp the English language.  My great grandmother did a variety of things to support her family and one of them was operating a bathtub gin speakeasy out of her own house.  When she suspected a raid was coming, she would hide the jugs of gin in bed with my grandmother and great-aunt.  My great grandmother also suffered numerous burns from running her homemade still.  Regardless, she was able to provide for her family and put food on the table.  Often the produce was homegrown.  My dad talks about her legendary homemade Polish food such as: pillowy saurkraut pierogies and gawumkis (meat stuffed cabbage rolls) that of course recipes were never handed and/or written down.  They exist in memories and forever in my test kitchen until my dad approves.  This recipe is dedicated to my great-grandmother, it is not Polish, but it reminds me that food is precious and not to be wasted.

prep time: 10 minutes
cooking time: 25 minutes
serves: approximately 3

1 tblsp. olive oil
1 large onion, chopped
2 red peppers, seeded and chopped
salt and pepper
2 c. low/no sodium veggie stock
1 rind of a parmesean cheese block, if you have
1 can garbanzo beans, rinsed and drained
few handfuls of fresh spinach
handful of almonds, chopped
parmesean cheese

In a large heavy pot (yet another chance to use the enameled cast iron Dutch oven) heat the olive oil over medium heat.  Add in the onion, garlic, and pepper, and season lightly with salt and pepper.  Saute till the veggies are softened and onions transluscent, about 5-7 minutes.  Pour in the vegetable stock, bring to a boil, lower heat to low, drop in parmesean rind, cover, and let simmer for about 25 minutes.  Blend till smooth in blender or food processor.  Return to the pot and correct for seasoning.  Add in chickpeas and warm through.  When ready to serve, take out the rind and use on bread if you wish.  Ladle out bowlfuls and top with spinach, almonds, and shredded parmesean.

Lentil Root Vegetable Shepherd’s Pie

This past week I came across 5lb bags of Long Island grown potatoes at the grocery store so I scooped up 1 bag of them.  As of late, I have been going through all of the grocery store circulars on Sunday and making a list (by grocery store) of what items are on sale that I would have any inclination to buy.  I have found that this makes it easy for me to shop by store with just this list.  I drift through the store thinking about what recipes I have come across/what I feel like cooking during the week while applying what is on sale to what I am thinking about making.  Sometimes I feel as if I am in my own kind of “Chopped” episode and my whole list is my black basket of mystery ingredients.  My list also had carrots, parsnips, red pepper, tomato paste, and beer.  For some reason, I thought “potato topped shepherd’s pie”.  In the past, I have taken these ingredients, roasted the veggies, and made a sort of a tomato paste sauce pizza.  The beer I drank while I was cooking except for a bit I threw into the pot.  

prep time: 15 minutes
cooking time: 45-50 minutes
servings: approximately 6-8 generous plates

Potato Topping

3 potatoes, about 2 lbs, chopped (I scrub the skin and leave it on)
1/2 c. milk
1 tblsp. olive oil
1 tblsp. butter
2 garlic cloves, chopped fine
juice of 1/2 a lemon
1 tsp. salt
pepper to taste

Boil a large pot of water with potatoes in a large pot.  Reduce heat and simmer for about 10-15 minutes, until potatoes are fork tender.  Drain the potatoes and return to the cooking pot.  Using a potato masher, add in the milk, olive oil, butter, garlic, lemon juice, salt, and pepper.  Adjust for seasoning and add in more milk if potatoes seem too stiff.  Reserve for later.

Lentils (you can do these while the potatoes are cooking)

1 1/2 c. green or black lentils, picked over, washed (in strainer) and drained
2 3/4 c. water or vegetable broth

Put broth/water  and lentils in a pot and bring to a boil.  Then reduce heat to low, cover, and simmer for 40-45 minutes until lentils are soft but not disintigrating.  Remove from heat.  Drain extra liquid if necessary.  Set aside

Vegetable Filling

1 tblsp. olive oil
1 tblsp. butter
3 large onions, halved and sliced into half moons (I like to use a red onion in here too)
2 large carrots, peeled and cut into 1/4 inch pieces
2 parnips, peeled and cut into 1/4 inch pieces
1 red pepper, seeded and cut into 1/4 inch pieces
4 cloves of garlic, finely chopped
1/2 can tomato paste
1/2 c. beer
1 tsp. oregano
1tsp. thyme
1 tsp. rosemary
1 tsp. salt
black pepper
1/2 c. grated parmesean cheese

Preheat oven to 375F

In a large heavy bottomed pot (I use this as an excuse to use my enameled cast iron 5 qt. Dutch oven, but who needs an excuse) over medium high heat, melt butter and olive oil together.  Put the onions, carrots, parsnips, red pepper, and garlic into the pot and cook till softened for about 8-10 minutes, adjusting heat if necessary.  Add in the thyme, oregano, rosemary, salt, pepper, tomato paste, and beer.  Bring to a boil and then lower heat and simmer for another 5-8 minutes.  Add in the cooked lentils, stir, and adjust for seasoning.  Top with the mashed potatoes and smooth.  Bake for about another 25 minutes.  Sprinkle on cheese and  broil for the last 5 minutes for a nicely browned crust.  Let stand for a few minutes before serving.

Black Bean Vegetable Chili

Anytime I page through it (which is often) I am inspired by Deborah Madison’s bible like work, Vegetarian Cooking for Everyone.  It is an amazingly thorough work with descriptions of how to do such things as preparing dried beans to cook with, breaking down more obscure grains, and of course a healthy section of soup and stews that include some chilis.  The book is 12 years old, a James Beard Award winner, and indespensible to me in inspiration at the stove and with the pen.  This recipe was inspired by one of her chilis in this book.

prep time: 10-15 minutes
cooking time: 35-40 minutes
servings: approximately 6

2 tblsp. olive oil
5 garlic cloves, chopped
3 large onions, chopped
1 large red pepper, seeded and chopped
1 green or yellow pepper, seeded and chopped
1 tsp. salt
black pepper to taste
1 tblsp. cumin
1 tblsp. chili powder
2 tsp. smoked/regular paprika
1 chipotle pepper (from a can of chipotle in adobo sauce)
2 tsp. – 1 tblsp adobo sauce (from same can above)
1/2 can tomato paste
28 oz. can crushed tomatoes
2 14oz. cans of black beans, drained and rinsed
avocado slices, sour cream, cheese, handful of chopped cilantro

In a large pot (I like to use my Fontignac enameled cast iron pot) on med-high, heat olive oil.  Add garlic, onions, fresh peppers, and cook till softened (about 10 minutes).  While softening, add in salt and pepper, and cook till veggies are aromatic and onions transluscent.  Add in cumin, chili powder, paprika, chipotle pepper, adobo sauce, and tomato paste.  Stir and let veggies and spices infuse each other with their flavors for another 5 minutes or so.  Adjust heat to medium so nothing burns.  Add in the cans of tomatoes and beans.  Bring to a boil, lower heat to low, cover (letting a crack open so steam escapes), and simmer for about 20 minutes.  Ladle into bowls and top with slices of avocado, sour cream, cheese, and a sprinkle of cilantro.

Chocolate Chocolate Chip Cookies

I have been making my signature vegan chocolate chip cookies for about a year now and have been wanting to make another version.  With the addition of one simple ingredient they are a riff on my classic chocolate chip cookies that feature oatmeal, a banana, and coconut oil, among other things.  Cocoa powder produces a cookie with a rich chocolate flavor that is enhanced by the closely placed bittersweet chocolate.

They are a wholesome cookie and were inspired after reading a New York Time’s article in last week’s Sunday Styles section where the “Cookie Diet” was profiled.  There are a few cookie diets out there and they are similiar in theory to “Slim Fast” diets in thet the person following the diet eats a few of the cookies per day and also eats a full meal for dinner.   These kinds of diets always alarm me because basing your daily food choices around cookies and milkshake like substances  (to me) does not encourage or promote long term healthy eating habits.  Cookies should be a treat/snack and not a substitution for an actual meal.   Enjoy these cookies after that healthy meal you are going to eat!

prep time: 10 minutes
cooking time: 13-15 minutes
makes: approximately 40 cookies

1 1/2 c. old fashioned rolled oats (not quick cooking)
2 c. whole wheat pastry flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. maple syrup
1/2 c. sucanet
3/4 c. + 2 tblsp. coconut oil
1 ripe banana,  mashed smooth
2 tsp. pure vanilla extract/vanilla paste
10 oz. bag of dairy free chocolate chips (Tropical Source is a good brand)

Preheat oven to 350 F.

In a mixing bowl, sift whole wheat pastry flour, cocoa powder, baking soda, baking powder, and salt.  Mix in the oats.  In another large mixing bowl or Kitchen-Aid mixer bowl/other mixer bowl, combine maple syrup, sucanet, coconut oil, mashed banana, and vanilla extract/vanilla paste until well mixed (don’t overmix).  Gradually add the dry ingredients to the wet ingredients and mix until the dry ingredients are incorporated into the wet.  Add the chocolate chips and mix so distributed throughout cookie batter.  Measure out in tablespoons onto ungreased cookie sheets.  Bake for 13-17 minutes.  I used my silicone  baking liner so my cookies would have no chance of sticking to the pan.  Remove cookies from baking sheet and set to cool on  cooling rack/newspaper.  Enjoy!

Malai Kofta Two Ways for Two Days

 

Malai Kofta with Roasted Butternut Squash Coconut Curry Puree/Soup

Malai Kofta with Yogurt Dipping Sauce

This past weekend Harry and I took a trip to Ithaca, NY to do some running, go out to dinner, and look at the beautiful fall colors that are appearing more rapidly in upstate New York than down here on Long Island.  After a short stay at his parents in Mahopac (Chinese food with the Butcher gang) we took off for Ithaca.  If you don’t already know, Ithaca is located in central New York and is home to the eminent Cornell University and Ithaca College, respectively.  Ithaca is also home to some culinary history as being the location where the ice cream sundae was invented in 1891 by Chester Platt (others claim the origin to be elsewhere). 

The highlight of our trip (besides the beautiful scenery we ran around within the Cornell campus) was the Indian restaurant we ate at shortly after we arrived on Saturday night.  We always stay in a Holiday Inn and this one proved to be in a most convenient location (aside from being smack dab in downtown Ithaca), across from an Indian restaurant with a liquor store in clear view.  We both love Indian food, I make it often at home, but we find that Long Island is not a central hub for great Indian food.    It was karma, literally.  We did a quick jog around Ithaca to build up a proper appetite and then back to the hotel to clean up and have an apertif. 

We were given a booth seat by the window at New Delhi Diamond’s (http://newdelhidiamonds.com) which at one time must have been a diner based on the decor.  We ordered a bottle of wine that turned out to be less than stellar so we happily switched to beer.  As a starter we ordered the Paneer (Indian cheese) Pakora which was akin to a mozzerella stick.  A thick slice of paneer was ensconced in a chickpea flour coating and then deep fried.  They were delish and not the least bit greasy.  Dinner was the standout though.  Ahem, my entree was the standout (Harry said his Chicken Tikka Masala was the tastiest he has ever had).  I ordered the Kofta Curry which is described on the menu as “ground vegetable balls simmmered in sauce with spices”.   I did some research and they are traditionally called “malai kofta” and are an Indian vegetarian alternative to the meatball.  They were shaped like meatballs and tasted of a mixture of vegetables/legumes/herbs commonly used in Indian cooking (cauliflower, potato, spinach, chickpeas, cilantro) delicately spiced and floating in an aromatic gravy/sauce that was spicy, sweet, and pungent all at the same time.  It was heaven and I cleaned my plate in entirety.  As we were paying the bill, I complimented the dish that I had and asked for an approximate recipe.  The waitress/proprietress rattled off some ingredients but my ears pricked at the mention of chickpea flour (which is a flour made from chickpeas and frequently also used in gluten free recipes for thickening, baking etc).  I was dying to get back in my own kitchen and make these.

For a family dinner on Tuesday, I paired the kofta with a roasted butternut coconut curry soup/puree as I  had picked up some NY State butternut squashes.  The soup/puree is really just a rendition of another butternut squash soup I posted about earlier this year.  For the last night that I ate the kofta I paired them with a simple yogurt dipping sauce.  My koftas, while different than the restaurant were tender, spicy, and light all at the same time.  Next time you are in Ithaca try Diamond’s and then make these when you get home!

Malai Kofta
Inspired by trip to Ithac and a Gourmet magazine recipe, Oct. 2008 Zucchini Kofta pg. 126 following the announcement of the demise of Gourmet magazine.

Prep time: 1 hr
Cooking time: 10-15 min.
Servings: 8-10

2 lbs zucchini, seeded and shredded
2 carrots, peeled
1/2 roasted butternut squash
1 14 oz. can chickpeas, rinsed and drained
1 jalapeno, finely chopped
3 garlic cloves, grated or finely chopped
1 handful parsley, finely chopped
1 handful cilantro, finely chopped
2.5-3 tsp. cumin
1.5 tsp. coriander
1.5 tsp. salt
black pepper
2.5-3 c. chickpea flour (I used Bob’s Red Mill brand usually found in health food stores)
coconut oil/olive oil for pan frying

After shredding zucchini and carrots (I used the coarse grater on my food processor but it could be done by hand as well) line a large cookie sheet with paper towels and evenly spread out zucchini and carrots.  Cover with a good thick layer of paper towels and weight down for about an hour.   You can do this step the night before if you want.  In a large bowl mash the chickpeas and butternut squash until almost smooth.  Add in drained zucchini and carrots and mix in garlic, jalapeno, cumin, coriander, salt, pepper, parsley, and cilantro.  Add chickpea flour a little bit at a time until kofta hold their shape like an actual meatball.  You may not use all the chickpea flour or you may need a bit more.  Chill formed balls (about walnut size) for 30 minutes.  Heat 2 tblsp of coconut oil at a time and pan fry koftas until browned on all sides in batches.  Drain on paper towels and serve in soup, with yogurt sauce, dipped in hummus, or just by themselves.

Yogurt Sauce
This is a very inexact recipe.  I just threw so stuff in a bowl and mixed it but it was good! 

1 small cup of Greek yogurt
1 garlic clove, grated
salt and pepper to taste
1 small handful parsley, finely chopped
sprinkling of cayenne pepper

Mix all ingredients in a bowl and serve.

Mix all ingredient

Roasted Butternut Squash Coconunt Curry Soup/Puree

Prep time: 1 hr
Cooking time: 30-40 minutes
Servings: approximately 12 depending on how thick or thin you make it

2 tblsp. coconut oil
3 medium roasted butternut squashes (you will only use 2.5 here, reserve other half for kofta), halved and seeded
2 lg yellow onions, chopped
1 red pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, chopped
2 inches ginger, peeled and chopped
1 tblsp soy sauce
1 tblsp red curry paste (I like the Thai Kitchen brand found in most supermarkets)
2 tsp garam masala/curry powder
1 can coconut milk
2 c. low sodium/sodium free veggie broth (or more to your taste)
salt and pepper to your taste
1 handful cilantro, chopped

Preheat oven to 375F and lightly coat a large cookie sheet with olive oil.  Sprinkle each half of butternut squash with salt and pepper and lay cut side down on cookie sheet.  Bake for about an hour until fork tender.  Let cool for a bit and peel skin off, I used an old grapefrut spoon but you could use a paring knife.  Cut into chunks.

While butternut squash is roasting you can get started on the soup.  In a large heavy bottomed pot heat up coconut oil at medium heat.  Add in onions, garlic, and ginger and saute till onion turns transluscent (about 8 min.).  Add in red pepper, jalapeno, season with salt and pepper and cook for about another 10 minutes (stirring and taking care not to burn).  I started with 1 tsp of salt and a few grindings of black pepper.  Add in soy sauce, red curry paste, garam masala/curry powder and stir to coat.  Add in coconut milk, veggie broth, and 2.5 of the roasted butternut squashes and stir to combine.  I used my potato masher to further mash up the butternut squash.  Bring to a boil and simmer for approximately 30 minutes.  Puree if desired in batches in blender.  Return to pot and add extra broth depending on how thick/thin you want it to be and season to taste.  Ladle bowls up and add in kofta balls and heat gently.  Sprinkle with chopped cilantro.

Apple Oatmeal Crisp

Wow, it has been ages since I have posted.  I had a busy summer of working in Fire Island (a beautiful beach community on the South Shore of Long Island).  June blessed us with day after day of rain but eventually we received a typical hot August.  All in all, a summer of tightening the belts (financially) but nonetheless, enjoyable with quite a few nice beach days.

It’s now the first of October and apple/harvest festivals have been happening all over the place.  Apples and squash always remind me of the fall and I found myself in the supermarket with a bag of  apples and a few pounds of butternut squash. 

Historically, apple crisps are new to the scene.  They did not grace cookbooks until around 1924 but I imagine that they were being made way before that just based on the ingredients.   Traditionally, crisps are fruit that is topped with a mixture of butter, flour, oats, sugar, cinnamon, and nutmeg that results in a crispy crust.  It is sometimes referred to as an “apple crumble” in Great Britain and Canada.

 Growing up, my mother made crisps and cobblers all the time.  Crisps came in the winter and cobblers followed in the warmer summer months.  Mom always (and still does) try to make fruit the center of dessert.  Crisps were served after dinner and I could commonly be seen enjoying a bowlful for breakfast the next morning.  Our crisps always had oatmeal in them so they were a natural breakfast choice anyway.  My mom always made our crisps with butter but I wanted to experiment with a vegan version.  I toyed with the idea of using coconut oil but of all fruits, I feel that apples and coconut are the least compatible, so I opted for olive oil.  You may think that olive oil would impart a strong taste but I found that it just adds another note of fruitiness.  I also used a mix of maple syrup and organic cane sugar (and only a bit of each) because I wanted the natural sweetness of the apples to be the star of the crisp.

prep time: 10 minutes
cooking time: 40 minutes
servings: approximately 6 generous scoopfulls

Apple Oatmeal Crisp

Apple Mixture

6 apples (Granny Smith preferable), cored and sliced
juice of half a lemon
1 tblsp. sugar
2 tblsp. whole wheat pastry flour
1/2 tsp. cinnamon

Crisp Topping

scant 1/3 c. olive oil
1/3 c. maple syrup
2/3 c. rolled oats (not instant)
1/2 tsp. cinnamon
1/2 tsp. sea salt

Preheat oven to 350F

After cutting, coring, and slicing the apples combine them with the lemon juice, sugar, flour, and cinnamon.  In a lightly oiled baking dish (I used my small casserole dish, probably about a 2 quart dish) place apple mixture in and spread out evenly.

In a small mixing bowl, combine the crisp topping and spoon on top using a tablespoon and then spread out to cover apples.  Bake for 40 minutes.  Cool a bit.  Serve by itself, with ice cream, or whipped cream.  Eat it for breakfast too.

Zuchinni Blondies

That’s right people, zuchinni blondies, and they are vegan too!  Last week in Fire Island, my husband’s friends rented a house for the week.  Erin and Marcus have a veggie garden on Long Island and I was the proud recipient of their leftover unused fresh produce.  Of course there was a bevvy of zuchinni, um…about 5 foot longs that is.  That’s a lot of zuchinni to deal with!  I also got some cucumbers and a couple of  baby red and yellow onions.  I have grilled some of the zuchinni, grated it for a succotash, and then got to thinking that I remember my mother baking zuchinni bread when I was younger.  I don’t even remember ever trying it but I do have vivid recollections of refusing to eat it.  Again, I am ashamed by my culinary behavior when I was young but I am making up for it now. 

I really wanted to incorporate at least a half of one of the zuchinnis into my concoction.  I also do not have my whole kitchen available to me and am making do with what the beach house has.  In the end I decided on blondies because I felt that their richness could hold up to so much of a vegetable incorporated into it.  I am not one for sneaking vegetables into kids or adults food but this would be the way to do it.  They are moist without being heavy with green flecked shreds shrouding chocolate chips and a nice snap from the almonds.  I adapted this recipe from the Post Punk Kitchen’s website.  I’ll be doing this with carrots in the future.

prep time: 1 hour and 10 minutes
cooking time:  40 minutes
servings: 15-30 blondies, depending on how big/small they are cut

Zuchinni Blondies

2 1/2 c. grated zuchinni (I used my box grater with the biggest holes and then spread my zuchinni on 2 layers of paper towels, covered them with two more layers of paper towels which I weighted down with some cans of tomatoes and put in the fridge)
2 ripe bananas, mashed smooth
1 c. coconut oil
1 tsp. pure vanilla extract
2 tblsp. rum (optional)
1/2 c. sugar
1/2 c. maple syrup
3 c. whole wheat pastry flour
1 tsp. sea salt
1 tsp. baking soda
1 tsp. cinnamon
1 c. semi-sweet chocolate chips
1 c. chopped almonds (or the nut of your choice)

Preheat your oven to 350F

Combine the zuchinni, bananas, coconut oil, sugar, maple syrup, vanilla, and rum together until well blended.  In another bowl mix together the flour, salt, baking soda, and vanilla.  Add the flour mixture to the wet mixture and combine until all the dry ingredients are incorporated.  Stir in the almonds and chocolate chips.  Spread in a greased 11 x 17 inch pan and spread the blondie batter in the pan.  Bake for 40 minutes.  Check for doneness by sticking a knife of toothpick in the center.  If it comes out clean it is done.  Cool completetly (if you can stand it) and cut into squares.  I like to store them in the fridge and eat them cold.