Aaron Parecki

#zucchini

• Turnip and Zucchini Soup

  Ingredients

  • 2 onions, diced
  • 3 cloves garlic, chopped fine
  • 1/4 cup ginger, chopped fine
  • 8 cups turnips, (about 20 small turnips)
  • 4 medium zucchini, chopped
  • 1 can coconut milk
  • 1/2 bouillon cube
  • 2 oz lemon juice
  • 1 tbsp curry paste
  • Salt
  • Black pepper

  Instructions

  Set the instant pot to "Sauté".
  
  Sauté the onions and garlic with some olive oil until the onions are translucent.
  
  Chop the turnips and zucchini into 1/2" to 1" sized pieces. Add the turnips, zucchini, ginger, bouillon cube, salt, pepper, curry paste and coconut milk into the pot. Add water until only a half inch of veggies are not submerged. Mix together with a large spoon. Set the instant pot to "manual" high pressure for 12 minutes.
  
  Use the quick release to release the pressure. Add the lemon juice and blend with an immersion blender until smooth.

  Portland, Oregon

  1 mention

  Sat, Jul 21, 2018 10:19pm -07:00 #zucchini #soup

• Savory Zucchini Waffles

  

  Ingredients

  • 2 large zucchini
  • 1 cup chickpea flour
  • 1 cup all-purpose flour
  • 1/2 cup canola oil
  • 2 tsp baking powder
  • 1 tsp egg replacer
  • salt
  • 1 cup water

  Instructions

  Grate the zucchini into a large mixing bowl.
  
  Add all ingredients except water into the bowl and mix until combined. Add the water slowly and mix until the mix reaches a consistency of batter.
  
  Pour 1/2 cup batter into a waffle maker. Cook until the steam stops coming out of the waffle iron, about 10 minutes.

  Portland, Oregon • 54°F

  1 like 2 mentions

  Mon, Jul 2, 2018 5:29am -07:00 #waffles #zucchini
• 

  Let's use more zucchini! These zucchini bread muffins are also vegan although you'd never know! The banana and a touch of xanthan gum takes the place of eggs, and add a hint of sweetness as well! Full recipe is in the link in my profile! #zucchini #summer #recipe #cooking #toomuchzucchini

  

  Portland, Oregon

  9 likes 1 reply

  Sun, Jul 30, 2017 10:26am -07:00 #zucchini #summer #recipe #cooking #toomuchzucchini

• Vegan Zucchini Bread Muffins

  

  Ingredients

  • 1 cup shredded zucchini
  • 1 banana
  • 2/3 cup almond milk
  • 2 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/3 cup coconut sugar

  Instructions

  Peel the zucchini and grate into a large bowl. Add the almond milk, and banana, mashing the banana as you add it. Mix in the dry ingredients except flour and stir briefly. Add the flour in small amounts mixing as you go.

  Pour into a muffin tray.

  Bake at 350°F for 35 minutes or until a knife comes out clean.

  Portland, Oregon

  3 replies 1 mention

  Sun, Jul 30, 2017 10:16am -07:00 #recipe #zucchini
• 

  What do you do with way too much zucchini? Make zucchini chips! Thinly slice zucchini and top with oil, salt, garlic powder, and cayenne pepper. Bake at 250 degrees for about an hour until they get crispy! #zucchini #cooking #easyrecipes

  

  Portland, Oregon

  29 likes 9 replies

  Sun, Jul 23, 2017 2:13pm -07:00 #zucchini #cooking #easyrecipes