After years of dealing with well-meaning relatives and restaurants with no veggie-friendly options but salad and gigantic Portobello mushrooms, Rebecca is excited to share her hard-won recipes, nutrition tips and restaurant dining advice with both fellow herbivorous and omnivorous Central PAers alike.
Today I'm posting about a recipe that I tried last night in an effort to use up our abundant carrots and zucchini. The cookbook I used is Moosewood Restaurant Cooking for Health: More than 200 new vegetarian and vegan recipes for delicious and nutrient-rich dishes, by the Moosewood Collective from 2009.
This spring my husband and I became members of Prescott's Patch, a community-supported local farm (http://www.localharvest.org/prescotts-patch-M7085) which grows its produce in organic conditions. The beginning of the summer brought lots of greens and beautiful blueberries and raspberries, and now we're in the season of zucchini, onions, carrots and beets. I've already made lots of zucchini bread, and zucchini and carrots have made appearances in several summery soups as well. So, last night I was ready to try something different.
The cookbook I used has a small section with three hot veggie sandwiches with cheese. I have a particular weakness for cheese, so I decided to try it. The recipe is simple: I sautéed chopped onions and garlic in about 1-2 tablespoons of olive oil until they were translucent. Then I added shredded carrots and zucchini, a pinch of salt, and red pepper flakes. I cooked the veggies until they were tender and then added torn fresh basil leaves to the mix. The recipe suggests that you put the veggie mixture on pieces of whole grain bread and then stick them in the oven at 350 to melt some gruyere cheese on top, making open faced sandwiches. The recipe is easy to cut down or expand based on how many people you wish to feed by changing the amount of carrots and zucchini that you use.
We didn't have any particularly exciting bread in the house, so as a twist on the recipe I decided to make some pizza dough to replace the bread (this meant that I baked the "sandwiches" at 415 degrees instead of 350). I also used low-fat cheddar cheese and some feta instead of the gruyere. In the end we had some nice little pizzas covered in a savory veggie mixture and smothered in cheese. It turned out to be delicious. What I really like about this recipe is that you can take so many liberties with it. The shredded carrot and zucchini are so good sautéed with the onion, garlic and red pepper alone that your choice of bread and cheese can be varied to your taste or mood.
Next time I'll be talking about beets. Enjoy the beautiful season of veggies that we currently have at our fingertips!
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