Try this unique side- crispy pan-fried zucchini cakes. The recipe calls for matzo meal but you could make with other option.
1 medium zucchini, grated
2 cloves garlic, minced
2 dates, pitted & diced
1/3 cup matzo meal (or almond meal or panko)
1/4 cup mayo
1/2 Tbsp sherry vinegar
Lay grated zucchini between paper towels & press to release liquid. In large bowl combine all ingredients. Season with salt & pepper. Let rest 5 minutes. Then form into 6 patties. In medium non-stick pan heat 2 tsp olive oil on medium-high. Cook cakes 3-4 minutes each side.
Serve with side of sauce.
*recipe courtesy of Blue Apron
I have a new favorite dinner for Meatless Monday! – Spaghetti Squash with mushrooms and “cheese”. Tastes like an alfredo pasta dish but healthier. Roasted squash with vegan homemade cheese sauce and sautéed mushrooms. Not a simple dish but worth the effort. *adapted from Natalie Jill’s 7 day Jumpstart
1 large spaghetti squash
2 medium potatoes, peeled and diced
1 medium carrot, peeled and diced
1/3 cup coconut oil
1/3 cup raw cashew
1/3 cup raw macadamia nuts
1/4 cup hemp seeds, hulled
2 Tbsp fresh lemon juice (about 1/2 lemon)
2 cloves garlic
1/4 tsp dry mustard
1/4 tsp cayenne pepper
2 tsp salt
1/2 tsp black pepper
1 Tbsp olive oil
2 cups shiitake mushrooms, stems removed & sliced
2 cups portobello mushrooms, stem removed & cut in quarters
*Cut spaghetti squash lengthwise and scoop out seeds. Place face down in baking dish with 1/2″ water. Bake at 375 degrees for 50 minutes.
*In medium pot combine potatoes and carrot with water. Bring to a boil then simmer with lid for about 10 minutes. Drain veggies but keep 1 cup liquid.
*In a blender place veggies, reserved liquid, coconut oil, nuts, seeds, spices, lemon juice and garlic. Blend until smooth.
*In medium skillet saute mushrooms with olive oil.
*Use a fork to get flesh out of squash. Divide into 4 servings. Cover with “cheese” and top with mushrooms.
(can freeze leftover sauce)