Instant Pot Chick'n Zoodle Soup

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cups carrots, diced
• 1 cup celery, sliced
• 3 cups Butler soy curls
• 1 teaspoon salt
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon thyme
• 6 cups water
• 3 heaping tablespoons Frontier no chicken broth powder
• 2 medium zucchini cut into matchsticks (or 1 1/2 cup pasta)

METHOD:

• Heat oil on SAUTE function and add onion, celery and carrots
• Cook, stirring, for about 3 minutes
• Add everything else except zucchini
• Cook using SOUP function for 8 minutes (11 minutes if using pasta)
• Manually release pressure when done cooking
• Add the zucchini, turn on SAUTE function and bring to a boil
• When zucchini is slightly cooked, press CANCEL

Zucchini Stew

Adapted from Veggies Save the Day

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 5 cloves garlic, minced
• 3 medium zucchini, diced (about 2 pounds)
• 3 medium potatoes, diced (about 1 pound)
• 1 red bell pepper, diced
• 3 carrots, sliced
• 2-15oz cans diced tomatoes in juice
• 1 cup water
• parsley

METHOD:

• Saute onion in oil for about 5 minutes
• Add garlic and saute 30 seconds more
• Add zucchini, potatoes, carrots and bell pepper and saute for 5 minutes
• Add tomatoes and water; bring to a boil
• Lower heat and simmer, uncovered, for about 30 minutes or until potatoes are tender and the stew has thickened
• Add parsley and season with salt

Pasta with Zuchinni and Feta

Adapted from Mom 100

INGREDIENTS:

• 1 pound chunky pasta
• 1 tablespoon oil
• 1 onion, diced
• 5 medium zucchini, sliced and quartered
• 1 - 28 oz can diced tomatoes, drained
• 1 - 8.1 oz package Violife Just Like Feta
• 1 lemon, zest and juice

METHOD:

• Cook pasta according to package directions
• Saute onions in oil 3-4 minutes until soft
• Add zucchini and saute until just becoming tender
• Add tomatoes
• Combine cooked pasta and zucchini mixture; stir in lemon zest and juice and crumbled feta

Zucchini and Corn Pasta Salad

Adapted from MindBodyGreen and MJ and Hungryman

INGREDIENTS:

• 1 – 13 oz package pasta, cooked according to package directions
• 3 medium zucchini cut into matchsticks
• 1 – 16 oz package frozen corn, thawed and drained
• 2-3 large tomatoes, diced

• ¼ cup olive oil
• ½ tsp salt
• 1 tsp sugar
• 1 tablespoon lemon juice
• ½ bunch basil leaves (about 2 cups loosely packed)

METHOD:

• Cook pasta and drain
• Combine pasta with zucchini, corn and tomatoes
• Combine oil, salt, sugar, lemon juice and basil in blender and blend until smooth
• Stir basil blend into pasta/vegetable mixture
• Serve chilled or at room temperature

Eggplant, Zucchini and Rice Casserole

Adapted from What's For Dinner?

INGREDIENTS:

• 2 cups water
• 1 not chicken bouillon cube
• 1 cup short grain brown rice
• 2 tablespoons oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium zucchini, quartered lengthwise and sliced
• 1 large eggplant, peeled and cubed  (toss cubes with salt, let sit 30 minutes, rinse)
• 1 1/2 cups peeled and diced tomatoes
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 package Daiya Pepper Jack Cheese

METHOD:

• Combine water, bouillon and rice; bring to boil and cook for 50 minutes or to just before all of the water is absorbed
• While the rice is cooking, saute onion and garlic in olive oil about 5 minutes
• Add zucchini and eggplant, combine and cook about 5 minutes
• Add tomatoes, basil and pepper; reduce heat, cover and simmer until rice is almost done
• Spread rice with any remaining cooking water in casserole dish
• Spread eggplant mixture on top of rice
• Bake, uncovered, at 350 degrees for 15 minutes
• Sprinkle cheese evenly on top; return to oven for 10 minutes or until cheese is melted

Hurricane Sandy Chick'n Vegetable Soup

When I was without power during Hurricane Sandy, I was able to boil water and had quite an assortment of dehydrated vegetables on hand so I made soup.  This soup was so good I am still making it regularly even though power has been restored. 

INGREDIENTS:

• 3 cups water
• 1 Not-Chicken bouillon cube
• 1 handful dehydrated onion
• 1 handful dehydrated celery
• 1 handful dehydrated broccoli
• 1 handful dehydrated zucchini
• 1 handful dehydrated mushrooms
• 1/4 cup orzo or small pasta
• 1 cup Butler Soy Curls

METHOD:

• Combine water, bouillon and deydrated vegetables in pot, bring to boil and simmer 15-20 minutes
• Add orzo and soy curls and simmer 10 - 15 minutes longer

I have 1/2 cup portions of diced tomatoes in the freezer but did not want to open the freezer while there was no power.  I now add the tomatoes in when the soup is finished cooking.  This cools the soup down faster and gives it even more flavor.

Black Bean Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 2 cups dried black beans, soaked overnight, rinsed and drained
• 1 tablespoon oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1/2 bunch celery, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 10 cups water (use less if using all fresh vegetables)
• 1 cup dehydrated carrots (or fresh equivalent)
• 1 cup dehydrated zucchini (or fresh equivalent)
• 2 vegetable bouillon cubes
• 1 bag frozen corn
• 15 ounces crushed tomatoes
• salt to taste

METHOD:

• In a large stock pot, saute onion, garlic and celery in oil for 5 minutes
• Add chili powder and cumin and saute a little longer until well combined
• Add water and soaked beans and bring to a boil
• Add carrots and zucchini and simmer until beans are almost tender
• Add vegetable bouillon and corn and continue to simmer until all vegetables are tender
• Stir in crushed tomatoes
• Season with salt

Zucchini Brownies

Adapted from Veggie Converter

INGREDIENTS:

• 3/4 cup agave *
• 1/2 cup applesauce
• 2 teaspoons vanilla

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• 2 cups flour
• 1/2 cup cocoa
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/8 teaspoon cayenne pepper

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• 2 cups finely shredded zucchini

METHOD:

• Blend agave, applesauce and vanilla
• Combine flour with other dry ingredients
• Stir wet ingredients into dry ingredients - will be very dry
• Stir in shredded zucchini - will moisten dough
• Spread into greased 9 x 13 baking pan
• Bake at 350 for 35 minutes

NOTES:
I did not want the brownies to be as gooey as shown in the original recipe so I reduced the agave to 1/2 cup and added some stevia.  They brownies did not come out gooey at all rather fluffy like cake, and could be a little sweeter so I would stick with the 3/4 cup of stevia and maybe add 1/4 cup of sugar the next time.

Zucchini and Carrot Pasta

Adapted from Good Veg

INGREDIENTS:

• 2 tablespoons oil
• 4 cloves garlic
• 1 large zucchini, shredded
• 8 small carrots, shredded (amount about equal to zucchini)
• 1/2 cup water
• 1/2 bouillion cube
• salt to taste
• 1 - 13.25 ounce package whole grain rotini
• grated veggie cheese

METHOD:

• Start heating salted water for pasta
• While water is heating, saute garlic in oil in large skillet; add shredded carrots and zucchini; stir frequently and cook until they start to become tender
• If vegetables seem dry, microwave water and bouillon and stir into vegetables
• Remove vegetables from heat and let sit covered
• Turn off heat and let sit
• Cook pasta in boiling water; drain
• Return pasta to pot, add vegetables, stir until combined and salt to taste
• Serve with grated veggie cheese

Zucchini Cake

Adapted from Joy the Baker

INGREDIENTS:

• 1 1/2 cups unbleached flour
• 1 1/2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves

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• 3 tablespoons ground flax seed meal
• 1/2 cup plus 1 tablespoon almond milk
• 1/8 teaspoon vinegar
• 1/2 cup Earth Balance coconut spread, melted
• 1/2 cup applesauce
• 2 teaspoons vanilla
• 3/4 cup brown sugar

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• 2 1/2 cups shredded zucchini
• 1/2 cup chopped walnuts

METHOD:

• Preheat oven to 350 degrees
• Grease square 8 inch by 8 inch cake pan
• In a large bowl which together flour and dry ingredients in first section
• In food processor, blend wet ingredients in second section
• Fold wet ingredients into dry ingredients - will be very dry
• Stir in zucchini - this will moisten the dough
• Stir in nuts
• Bake for 1 hour 15 minutes; cool in pan for 20 minutes

Chilaquiles Casserole

Adapted from Eating Well

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 1 large zucchini, grated
• 3 cups cooked black beans
• 3 tomatoes, diced
• 1 1/2 cups frozen corn, thawed
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 12 corn tortillas, quartered
• 1 - 19 ounce can mild enchilada sauce
• 1 - 8 ounce package Daiya Cheddar Style Shreds

METHOD:

• Preheat oven to 400 degrees
• Lightly spray 9 x 13 baking dish with cooking spray
• Heat oil in large skillet, add onion and cook about 5 minutes until onions start to brown
• Add zucchini, beans, tomatoes, corn, cumin and salt
• Cook until heated through and zucchini begins to soften
• Spread half of the tortilla quarters evenly on the bottom of the baking dish
• Top with half of the vegetable mixture, half of the enchilada sauce and half of the cheese
• Spread rest of tortillas evenly in pan, top with rest of vegetables then enchilada sauce
• Cover and bake for 25 minutes
• Sprinkle rest of cheese on top and return to over uncovered a few minutes until cheese is melted

Pasta with Sweet Potato Sauce, Asparagus and Zucchini

Adapted from Quality Health

INGREDIENTS:

• 1 large sweet potato, peeled and diced
• 1 teaspoon oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ¾ cup rice milk
• 2 tablespoons chopped parsley
• salt
• ½ pound cooked pasta

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• 1 teaspoon oil
• 2 cloves garlic
• 1 pound asparagus spears, cut into 1 inch lengths
• 1 large zucchini, cubed

METHOD:

• Place cubed sweet potato in saucepan and cover with water; bring to boil and cook 10-15 minutes until sweet potato is tender; drain and mash
• In a large skillet, sauté onion and garlic in oil for 5-10 minutes until tender; add to cooked sweet potato
• In the same skillet add oil, garlic, asparagus and zucchini, cover and cook on low until vegetables are tender, about 10 minutes
• Blend sweet potato, onion, garlic and rice milk until creamy
• Salt to taste
• Combine with cooked pasta