Marilyn


Marinara Sauce Zucchetti

Zucchini noodles are recommended for this raw tomato sauce.  If you do not own a Spiralizer, they can be purchased at a kitchen shop.  The Spiralizer is used as a garnishing machine. You can also use a grater when you opt for a raw “spaghetti” meal made from zucchini. The (Spiralizer) zucchini noodle-like spaghetti is more fun to eat.  Perfect meal for these hot summer days!

Zuchetti Noodles
2 zucchini, large, equals 6 cups spiralized (or shredded)

Sauce
10 button mushrooms, medium (4 cups) sliced and marinated. See step #1.
1 tablespoon olive oil (for marinating the mushrooms)
1 tablespoon nama shoyu soy sauce (for marinating the mushrooms)
15 small, ripe, roma tomatoes, quartered (3-3/4 cups)
2 jars (8.5 oz.) sun-dried tomatoes in olive oil
15 sun dried olives, pitted, chopped (1/2 cup)
1 cup fresh basil (4 tablespoons + 1 teaspoon) minced fine
3 tablespoons garlic, rough chop
2 tablespoons capers
1 teaspoon red crushed chile pepper seeds
2 teaspoons sea salt
garnish basil sprig
garnish pine nuts (optional)

Yield 7-1/2 cups sauce

Directions
1.  In a large mixing bowl, marinate sliced mushrooms in one tablespoon olive oil and one tablespoon of nama shoyu soy sauce.  set aside.
2.  Cut tomatoes in quarters and add them to the food processor.  Pulse until chopped. Add to the mixing bowl.
3.  Pulse sun-dried tomatoes and garlic in food processor, add to tomato blend in bowl.
4.  Chop olives and hand fold in minced basil and add them to the mixture in the bowl.
5.  Add remaining ingredients, thoroughly mixing until fully folded together.
6.  Spoon the sauce over the zucchini noodles and serve.
7.  Garnish with a basil sprig and pine nuts on top of sauce.

Yield serves 4 - 5

You can heat the plates in the oven at 350ยบ before serving, or you can put the noodles in hot water for 3 minutes.  Nama Shoyu is an unpasteurized soy sauce.   

Excerpted from Vegan Bite By Bite by Marilyn Peterson

My neighbor gave me a huge Zucchini from an organic garden!  Here it is in the spiral machine.


Here's a pic of the Zucchini noodles, before adding the marinara sauce.


 

Marilyn

Vegetable Stir Fry 

1 Brown Rice recipe serves 4
4-1/2 tablespoons sesame oil
1 pound extra firm *tofu, drain 1 hour, cubed 1/2”       
1 cup red onion (1/2 large) sliced thin
2 cups (8 medium) shitake mushrooms, sliced (de-stem)
2 cups celery (2 stalks) cut diagonally, sliced thin
1-1/2 tablespoons ginger, minced, 1 tablespoon garlic, minced
3/4 cup baby carrots, cut diagonally 1/4”
1 small red pepper, deseeded, sliced thin strips
2 cups broccoli (1 small head) cut into florets
2 cups cauliflower, broken into florets 
2 cups eggplant (1 small) 1/2” cubes *(sprinkle salt on eggplant to draw out water)
1/2 teaspoon sea salt   *(salt and pepper seasoning for tofu Step 2)
1/2 teaspoon white pepper, ground
1 medium head bok choy, sliced diagonally into thin strips
10 asparagus spears, sliced diagonally
5 large cloves garlic (3 tablespoons) sliced very thin (step 5)
3 cups bean sprouts
Sauce
2 teaspoons wasabi powder
1 tablespoon ‘hot & spicy’ *Szechuan sauce (optional)
7-8 tablespoons nama shoyu soy sauce (to taste)
4 tablespoons seasoned rice vinegar
Thai basil, 30 small leaves, sliced fine (use regular basil if you can't find Thai Basil)
Garnish: black sesame seeds
Directions
1.    Keep brown rice and *tofu warm until the stir-fry is ready for serving together.
2.    In a medium skillet, heat 1-1/2 tablespoons of sesame oil over medium-high heat, 3 minutes, add tofu and *seasonings, brown evenly while continuously shaking pan.
3.    Reserve *tofu for later use.  In your wok, or extra large non-stick skillet heat 2 tablespoons of remaining sesame oil on medium heat.  Add onions, *eggplant and mushrooms.  Do not stir for 4-5 minutes, letting the mushrooms and onions brown.  Stir in minced ginger and garlic.
4.    Add carrots, celery, broccoli and cauliflower. Do not stir. Turn up heat, 5 minutes, let vegetables brown, al dente. 
5.    Add bok choy, asparagus, red pepper, garlic slices and bean sprouts, turn up heat full high, add remaining tablespoon of sesame oil.  Brown 3 minutes, stir vigorously, flipping vegetables in pan and tossing gently, 3-5 minutes.
6.    In a tiny bowl mix sauce ingredients.  For 'Spicy' add Szechuan sauce)
7.    Turn heat down to simmer, add and stir sauce for 2 minutes.  Turn off heat and serve with Brown Rice recipe.  Place the warm tofu on top of the vegetables.   

Yield serves 4-6+