Zucchini Peanut Butter Soup, Stuffed Squash Blossoms, and Tomato Thyme Upsidedown Cake are all on the menu on this episdode of Sweet Vegan Living!
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Zucchini Peanutbutter Soup Recipe: https://thefarmingchefs.com/zucchini-peanut-butter-soup/
Gaz Oakly’s book, Plant to Plate: https://www.gazoakleychef.com/books/plant-to-plate/
[Music] [Music] [Music] Heat. Heat. [Music] Hello and welcome back. I am really excited to share these three beautiful recipes with you today. And for any of you who are disappointed that this week is not the gut reset video that I mentioned last week, it’s not that I’m not working on that. It’s definitely in the works. Wow, my glasses are very dirty. Um I’ve been working on that a lot actually in the last week for you two weeks. Um, it’s just I really, really, really want to take the time to make sure that, um, I give you some helpful tools and resources in the process of all that, not just some tips and tricks for what you can or can’t eat. So, um, this week I’m going to share with you these gorgeous recipes that I made. Um, well, I made the squash blossoms weeks ago. I made the zucchini peanut butter soup um maybe a week ago when I was able to start eating not just clear liquids. It’s so delicious. It is so delicious. Okay, the the blossoms, the squash blossoms. I try them every year. I am definitely not professional in this area at all. I have not perfected the stuffed squash blossom, but they were still delicious. And every year I try them, I get a little bit closer. Maybe not to perfection, but you know, to really really good, let’s say. Um, and the other recipe. Okay, so full disclosure, I mentioned it a few times while I’m making the recipe that I’m not following the instructions very carefully and uh you will see in the result that I definitely should have. That having said, it’s delicious. It really is delicious and definitely worth trying. Just very, very definitely worth following the actual instructions. So, I will um put a link to the cookbook that I got the recipe out of. And if I can find the recipe just online, if the author, Gaz Oakley, if he shared it publicly, I will just pop a link to that in the description below. I will also link the zucchini peanut butter soup recipe, which I got from the Farming Chefs, I believe they’re called. They are not a plant-based um website or um entity YouTube channel, but they have some gorgeous, gorgeous, gorgeous plant-based uh recipes. So, this is one of them. So, I will share a link to that cuz I know they have that recipe up on their website. And then the squash blossoms, I just uh made it up. So, I will write down what I did and link that as well below for you. I hope you like all of these recipes or at least one. I hope you try them and I hope you let me know how that goes. I think that they’re all just incredibly delicious. So, that’s why I’m sharing them with you today. I hope you guys are doing good. I’m feeling a lot better than um last time I filmed. I hope I didn’t seem too uh discouraged and hungry, sad in that video. Um, I didn’t actually have the heart to go back and watch it again cuz I’m nervous about that. But anyway, whatever. It is the end of August. It is still very beautiful outside. The heat waves have passed, so now it’s just actually pretty out. Um, the only thing I don’t like about this time of year is the onslaught of wasps in our back courtyard. They make it very uninspiring to spend time out here. But, um, I’m going to try and get out here today and pick. We still have some tomatoes ripening. There’s tons of herbs. And next, um, weekend, I think I’ll be posting a video of how to preserve some of those. I think we’ll focus on rosemary if I’m not mistaken. That’s the plan. So, definitely come back for that next week. And sometime between now and then, I will share with you the video that I’m working on for a gut health reset. I think that’s it. I think that’s all I wanted to tell you for now. I hope you’re all doing really, really well and I will thank you in advance for watching this video. It means a tremendous amount to me. I thank you with all of my heart if you subscribe to this video. And if you are a Patreon or um Substack subscriber, I don’t even have the words as always. I always say that, but it’s always true. And um if you would like to work one-on-one with me for naturopathy or nutrition, there is a booking link in the description below for both online and live consultations. I will be back very very soon. In the meantime, take a really, really, really good care of yourselves. Bye. I stuffed the squash blossoms with a kind of vegan ricott that I made with some soaked cashews and miso paste, nutritional yeast, some fresh oregano. I added some salt and some granulated garlic and some pepper. And then I also added a tiny bit of lemon juice. And I whizzed that up in the food processor until it was pretty smooth. And then I added also a block of firm, medium firm tofu. I blended all of that together until it was very soft and smooth. And then I put that aside in the fridge to cool while I prepared my blossoms. [Music] So, for dredging, I use some allpurpose flour and some salt and pepper. And I also use some dried oregano. I had both male and female blossoms, so I had to pull the little mini zucchinis off of some of the blossoms. And from all of them, I had to pull out the stamon or pistol, the little part with the pollen inside in the very center of each blossom. So, I pulled that out and made sure there wasn’t any extra pollen. I rinsed the blossoms really, really gently just to get any um residual pollen out of the blossom. [Music] I tried two different ways of dredging my zucchini blossoms this time. So, in one bowl, I had some plant-based milk with cornstarch in it. And with another bowl, I had just an egg replacer. I use just egg, actually. They’re liquid egg replacer. So, for half my blossoms, I dipped them in the plant-based milk and cornstarch, and then I dredged those in the flour. But for the other half of the blossoms, I did not dip it in the plant-based milk and cornstarch. I dipped it in the just egg and then I dredged that in flour. They were both really, really, really good, but I’ll be honest, I preferred um the just egg. The just egg mixture was just much more flavorful. I think also if I was going to do the cornstarch and plant milk one again, I would put in some black salt just to give it more of an eggy um saltier taste. I put some olive oil um in a cast iron pan and I sauteed them in that until they were tender and they were delicious. I don’t love deep frying foods. I find it really tricky to get the oil to the exact right temperature that the food won’t just soak up a lot of the oil or otherwise that the oil doesn’t get too hot and start smoking. So, I really haven’t mastered it. I really just don’t even love doing it and I don’t eat fried food enough or often enough, I should say, that I’ve had a chance to really master my uh technique. But, I think these turned out really, really good and they were very tasty. [Music] [Music] I started following this YouTube channel recently called the Farming Chefs and they are not at all vegan. Um they do a lot of things on their channel that uh are not for the faint of heart. That’s for sure. Uh, I don’t watch those episodes, but I love so much of what they’re doing for their community. And I also think some of their recipes are incredible. And some of the recipes they have that are not plant-based, I’ve veganized and found were delicious. But this particular recipe is already plant-based and takes very, very few ingredients. And I was so happy to discover this recipe when I was having um a diverticulitis flare up, which is kind of coming off the clear liquids and able to eat, and I use the term eat very loosely, but to eat smooth soups. Um cuz this was very filling and it really tasted like I was eating actual food. So, for this recipe, I just diced up some yellow onion as well as some green onion and some garlic. And then I just chopped those pretty roughly because all of the ingredients going in this soup are going to be pureeed afterwards. Um, you just want to cut them sort of equal in size so that the cooking time doesn’t vary much. So you can cook you can or sorry you can cut up the zucchini um whatever size you want as long as most of the pieces of zucchini are roughly the same size as each other so you don’t have some pieces that are really well cooked while other ones are still raw. So I chopped up also the zucchini. You saute the onions and the garlic. And then you add vegetable broth and your zucchini as well as your green onions. And you simmer those in the broth until they’re really, really nice and tender. I imagine you could just do this in uh water as well if you don’t have vegetable broth, but I had just made a big batch of vegetable broth, so I had some on hand. And I just prefer doing that cuz it’s so much more flavorful. Once your zucchini is really, really, really nice and tender, you put it in a high-speed blender with some peanut butter. And I know that sounds weird. Or maybe it doesn’t sound weird to you. It sounded very strange to me. And I think that’s partially why I tried it cuz I was like that sounds really really weird. I need to know what this tastes like. So you put all of your zucchini, your veggies, your broth, everything that you were simmering in the pot into a high-speed blender. And then you also add some smooth peanut butter. And you blend that until it’s just completely beautifully velvety smooth. I can’t remember if it’s meant to be served cool or warm. I mine was like a bit warmer than room temperature. So it was warm. I feel like now that I’m thinking about it that the soup is intended to be served cold, which is not how I ate mine. But you know what? It doesn’t matter. It was delicious. I highly, highly, highly recommend it. And I will put the link to that recipe in the um description below.
Dining and Cooking