Black Forest Apricot Cupcakes (Very Fudgy!): #212 of 1000 Sustainable Food Experiments

The normal chocolate-cherry combination typical of German black forest cake isn’t my favorite flavor medley, but with apricots and the extreme fudginess of this recipe, I could eat these cupcakes all day long! It’s a modification of our chocolate zucchini cake recipe, only fudgier. Hope you enjoy this decadent and healthy plant-based treat. 🙂 ThisContinue reading “Black Forest Apricot Cupcakes (Very Fudgy!): #212 of 1000 Sustainable Food Experiments”

Moist Banana Zucchini Cake: #204 of 1000 Sustainable Food Experiments

What happens when you play with mixing banana bread and zucchini cake recipes? A very moist, flavor-balanced breakfast cake studded with both raisins and chocolate chips. It disappeared in 24 hours, feeding 5 of us for 2 breakfasts. Hope you enjoy it! This is part of our 1,000 Food Experiments to create sustainable meals for our familyContinue reading “Moist Banana Zucchini Cake: #204 of 1000 Sustainable Food Experiments”

Summer Ratatouille: #190 of 1000 Sustainable Food Experiments

We’ve watched the Pixar movie Ratatouille at least a dozen times, but have never worked up the courage to actually make the film’s signature dish. Finally, after 190 of these food experiments, Megan and I decided to give it a go. The hardest part is all the slicing of the vegetables. Other than that, it’sContinue reading “Summer Ratatouille: #190 of 1000 Sustainable Food Experiments”

Chocolate Zucchini Cake with (Vegan) Cream Cheese Frosting: #189 of 1000 Sustainable Food Experiments

It’s zucchini season again in California, so we’re back to our favorite zucchini fritters and creamy zucchini pasta. But wait, zucchini chocolate bundt cake too? How versatile is this vegetable? I think this is my new favorite way to eat chocolate cake. Many thanks to Isa for inspiration. This is part of our 1,000 Food Experiments toContinue reading “Chocolate Zucchini Cake with (Vegan) Cream Cheese Frosting: #189 of 1000 Sustainable Food Experiments”

Vegan Malai Kofta with Zucchini and Garbanzos: #184 of 1000 Sustainable Food Experiments

Malai kofta is a classic Indian comfort food – think of tender dumplings in a creamy sauce. This recipe is a plant-based delight that blends cashews, coconut milk, and spices to create a rich sauce without all that dairy in it. The dumplings have garbanzo beans, almonds, and zucchini in them, and we added someContinue reading “Vegan Malai Kofta with Zucchini and Garbanzos: #184 of 1000 Sustainable Food Experiments”

Creamy Zucchini Pasta Primavera: #139 of 1000 Sustainable Food Experiments

My daughter Megan found this recipe in the book Eat Fresh Food, which is aimed at teen chefs. It’s a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta. I’ve been making pasta for decades and this was a wonderful surpriseContinue reading “Creamy Zucchini Pasta Primavera: #139 of 1000 Sustainable Food Experiments”

Yellow Zucchini Muffins: #126 of 1000 Sustainable Food Experiments

I like to use green zucchini in tomato sauces and stirfry dishes, but I never know what to do when we get yellow zucchini in our farm box. So I thought I’d grate it up and put it in muffins. Hidden vegetables! These muffins also have oats and cinnamon in them, and will make yourContinue reading “Yellow Zucchini Muffins: #126 of 1000 Sustainable Food Experiments”

Turkey Chili with Zucchini: #54 of 1000 Sustainable Food Experiments

We used to have a game when I was a kid: if you could have one last meal before you died, what would it be? My answer was always a bowl of homemade chili. It’s still one of my favorite dinners on a day that’s either cold outside or needs cheering up inside.  This isContinue reading “Turkey Chili with Zucchini: #54 of 1000 Sustainable Food Experiments”

Zucchini Fritters: #47 of 1000 Sustainable Food Experiments

These veggie-packed treats are a bit like savory pancakes, and a great side dish for a weekend lunch. Whenever we get farm-fresh zucchini, it’s a toss-up between making these fritters or zucchini muffins. Either way, getting green stuff into kids is a good thing! This is part of our 1,000 Food Experiments to create sustainable meals forContinue reading “Zucchini Fritters: #47 of 1000 Sustainable Food Experiments”

Garlic Eggplant with Zucchini: #11 of 1000 Sustainable Food Experiments

In my 10 years of practicing tai chi, we ate at a lot of Chinese restaurants after class. My favorite dish was always the garlic eggplant, so I thought I’d try recreating it here. Bonus challenge: my husband says he doesn’t like eggplant. Maybe this dish will change his mind? This is part of our 1,000Continue reading “Garlic Eggplant with Zucchini: #11 of 1000 Sustainable Food Experiments”