Ingredients

600 g watermelon pulp (seeds removed), broken into pieces
1 medium zucchini, cleaned and cut into pieces
1 tomato, cleaned and seeds removed and cut into pieces
1 small red onion, peeled, cut into small pieces
the juice of 6 cm fresh ginger root, cleaned, grated and squeezed
2 tablespoons extra virgin olive oil
the juice of half a lemon
1 tablespoon shoyu
half a teaspoon dried ginger powder
whole sea salt, just enough to taste
freshly ground black pepper, to taste

Makes 3-4 servings.

Directions

In a blender, puree all the ingredients until you reach te desired texture. Transfer into a bowl and refirgerate for at least 1 hour, taste again for seasoning then divide the soup among serving bowls. Serve chilled.

Ingredients

120 g fresh fava beans, shelled
150 g zucchini, cleaned
2 tablespoons extra virgin olive oil
2 teaspoons raw almond butter
2 tablespoons lemon juice
a small handful of fresh dill, cleaned
whole sea salt, just enough to taste
freshly ground white pepper, to taste
50 g sun-dried tomatoes, soaked in filtered water for 10-15 minutes then drained and coarsely chopped

Makes 1 cup.

Directions

Place all ingredients except the sun-dried tomatoes in the bowl of a food processor and process until fairly smooth. Transfer into a bowl, add the sun-dried tomatoes and stir. Chill for about 20-30 minutes and serve with crostini, crackers or raw vegetables such as carrots, celery and cucumbers.

You can find the same recipe on www.goosto.fr.

Ingredients

For the crust

270 g semi-whole wheat flour
40 g manitoba flour
half a teaspoon whole sea salt
120 ml extra virgin olive oil
100-120 ml filtered water

For the filling (quantities are enough for a 20-22 cm pie)

170-180 g red onions, cleaned and chopped
3 tablespoons extra virgin olive oil
2 zucchini, cleaned and cut into cubes
whole sea salt, just enough to taste
100 ml filtered water
a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained
a handful of shelled pine nuts
dried mint leaves, to taste

Directions

To make the crust, chill wheat and manitoba flour, olive oil and water, by placing them in the fridge at least 30 minutes before you start making the dough. Stir the flours and salt together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork until the oil has been absorbed by the flour. Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture. You might not need all the water indicated in the recipe, and that’s ok, as long as the dough holds together. Cover the dough with a damp cloth and transfer it in the refrigerator for about 1 hour. Preheat the oven to 180° C.
In a pan, sauté the onions in the olive oil for a few minutes over a medium heat. Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced. Stir in the capers and pine nuts, add the mint and cook for another couple of minutes. Remove from the heat and set aside.
Take some of the dough out of the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm). Oil the tart pan and sprinkle it with a light coating of flour. Arrange the dough in the pan, poke a few holes in the dough with a fork to let the steam escape and cover with the vegetable filling. Bake for 25-30 minutes then remove from the oven, let cool for a few minutes, unmold and serve.

Ingredients

250 g peeled potatoes
1 large zucchini, cleaned and cut into pieces
1 clove of garlic, peeled and cut into halves
2-3 cm fresh ginger root, peeled and chopped
2 tablespoons extra virgin olive oil
2 tablespoons shoyu
a pinch of Himalayan salt
freshly ground white pepper, to taste
1 teaspoon vegetable stock powder
200 ml unsweetened and unflavoured oat milk
150 g plain tofu
2 tablespoons nutritional yeast flakes
3 teaspoons mild curry powder
a handful of fresh basil, cleaned
a few fresh thyme sprigs, cleaned
4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk
50-60 g vegan ham, chopped

Makes 4 servings (or a 25 cm long terrine).

Directions

Boil the potatoes in lightly salted water. In the meantime, sauté the zucchini with the garlic and ginger in the olive oil and shoyu over medium heat. Season with the salt and pepper, stir and keep cooking until the zucchini are almost soft. Remove from heat and set aside. When the potatoes are ready, drain them and transfer into the bowl of a blender. Stir the vegetable stock powder into the (200 ml) oat milk and pour the mixture over the potatoes. Add the tofu, nutritional yeast and curry powder and blend until smooth. Throw in the basil and thyme, blend again for a little while and transfer the mixture into a heavy bottomed saucepan. Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3-4 minutes, stirring constantly. Remove from the heat, add the zucchini and vegan ham, stir well and transfer into a terrine mold and let cool at room temperature for at least 3 hours. You can transfer then the terrine into the fridge until serving time or serve, sliced, at room temperature.

Ingredients

4 tablespoons ground flax seeds
150 ml filtered water
a large zucchini, cleaned and cut into pieces
2 handfuls of arugula, cleaned
a tablespoon extra virgin olive oil
2 garlic cloves, peeled
4-5 tablespoons sesame seeds
dried thyme, to taste
whole sea salt, just enough to taste
freshly ground white pepper, to taste
a few pinches of chili powder

Makes about 20 crackers (6cm x 7cm x 3mm).

Directions

Mix the ground flax seeds with te water and set aside. Put the zucchini and rocket in the bowl of a mixer and process for about one minute. Add the flax seed mixture, olive oil, garlic, sesame seeds, thyme and salt and process again at high speed until you reach a smooth texture. Add the white pepper and chili and mix again. Spread the mixture evenly on a sheet of parchment paper that you will have placed on the tray of a dehydrator. The thickness of the final crackers will be determined by the thickness of the layer of your zucchini mixture. Dehydrate until the mixture looks dried on both sides but it’s still pliable. Cut into squares or rectangles and dehydrate again until crunchy or until you reach your favorite texture. It may take up to 12 hours; this depends largely on the dehidrator you use and the temperature you set.

Ingredients

4 peppers (I used yellow peppers), washed
150 g semiwhole rice (I used Carnaroli), rinsed under cold running water
150 g seitan, finely chopped
1 zucchini, cleaned and cut into cubes
8-10 cherry tomatoes, cleaned and cut into quarters
a handful of capers, soaked in filtered water for 10-15 minutes then rinsed and drained
a handful of raisins, soaked in filtered water for 5-10 minutes then rinsed and drained
a handful of pine nuts
dried oregano, to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste

Makes 4 servings.

Directions

Preheat the over to 170° C. Cook the rice in filtered and lightly salted water until al dente (use 2 parts water for 1 part rice). Cut each pepper in half, remove seeds and white ribs. Place the peppers in an oven pan, drizzle with olive oil and bake the peppers for 10-15 minutes. When the rice is cooked, drain it well (in case some cooking water is left) and transfer it into a large bowl. Add the seitan, zucchini, tomatoes, capers, raisins, pine nuts, oregano, olive oil and salt then toss to mix. Spoon some of the rice into each pepper half, cover the oven pan with foil then bake for another 10-15 minutes. Remove from the oven, drizzle with some extra olive oil and serve warm or cool.

Ingredients

For the salad

200 g green beans
2 medium-large potatoes, peeled and sliced
a large handful of fresh rocket, cleaned
a handful of capers, soaked in cold filtered water for about 15 minutes then rinsed

For the pesto

a large handful of fresh, cleaned basil (and some for garnish)
2 small zucchini, cleaned
a large handful of pine nuts (and some more for garnish)
5-6 tablespoons extra virgin olive oil
5-6 tablespoons filtered water
whole sea salt, just enough to taste
a squeeze of lemon juice

Makes 2 servings.

Directions

Cook the green beans al dente in salted, filtered water. Steam the potato slices. Drain the beans, then transfer them into a salad bowl. Add the steamed potato slices and let cool.

To make the pesto, combine the basil, zucchini, pine nuts, olive oil, water, salt and lemon juice in the bowl of a food processor. Process until rather creamy.

Once the beans and potatoes are cold, add the rocket, the capers and the pesto and toss gently. Add some extra olive oil, if needed. Garnish with some basil leaves and pine nuts and serve.

Ingredients

4 small zucchini, cleaned and sliced
the juice of 1 lemon
2 tablespoons rice vinegar
extra virgin olive oil, to taste
whole sea salt, just enough to taste
fresh thyme leaves (cleaned), to taste
pink peppercorns

Makes 2-4 servings.

Directions

Put the sliced zucchini in a salad bowl, add the lemon juice, vinegar, olive oil, salt, thyme leaves, peppercorns and toss. Refrigerate for about 5-7 hours, stirring now and then during that time. Serve cold (or cool). You may garnish with some extra thyme sprigs and pink peppercorns.

Ingredients

1 large ripe avocado, peeled
1 zucchini, cleaned
half a medium cucumber, cleaned
a handful of fresh basil, cleaned
250-300 ml almond milk, unsweetened and unflavoured
juice of half a lemon
whole sea salt, just enough to taste
a few pinches of dried, powdered ginger
2 tablespoons extra virgin olive oil
1-2 teaspoons coriander infused oil (here’s how you can prepare it: place 2-3 teaspoons coriander seeds in a glass jar and add 150-200 ml extra virgin olive oil, seal and leave in a cool, dark place to infuse for about two weeks. You can either strain the oil or leave the coriander seeds in for a stronger flavour)
freshly ground green pepper, to taste
fresh chives, if desired, for garnish

Makes 2 servings.

Directions

Combine the avocado, zucchini, cucumber, basil, almond milk, lemon juice, salt, ginger and olive oil in a blender and blend on high until very smooth. Refrigerate for at least 15 minutes then ladle into bowls or dishes. Add a drizzle of coriander infused oil, sprinkle with some green pepper and garnish with chives if desired.

Ingredients

70-80 g semi-whole long grain rice
70-80 black venere rice
juice of half a lemon
4-5 handfuls of fresh peas (out of pod), cooked in boiling and slightly salted water for 5-7 minutes, drained, rinsed under cold running water and set aside to cool
1 carrot, peeled and diced
1 zucchini, cleaned and diced
2 small handfuls of pumpkin seeds
pickled ginger (sushi ginger), chopped, to taste
sesame oil, to taste
a pinch of whole sea salt
nori flakes, to taste
fresh chives, cleaned and chopped, to taste

Makes 2 servings.

Directions

Cook the long grain rice in plenty of boiling, slightly salted water. Cook the black venere rice the same way in a separate pan. Make sure the rice is still al dente when you drain it. Rinse it under cold running water and transfer it into a salad bowl. Add the lemon juice and some sesame oil and refrigerate until it’s completely cold. To assemble your rice salad, take out the rice from the fridge and add all the vegetables, the ginger, some more sesame oil, the  salt, the nori flakes and toss. Top with the chives and serve cool.

Ingredients

half a cup quinoa, rinsed under running water
filtered water and a pinch of whole sea salt (to cook the quinoa)
1 medium zucchini, trimmed, peeled and sliced
half a head of Romanesco broccoli, washed, broken into bite-sized florets and cooked in salted boiling water for 3-5 minutes (they should stay crunchy)
a large handful of green olives, stones removed and finely chopped
1 garlic clove, peeled and minced
1 small fresh red chilli, seeds removed and chopped
2 handfuls of fresh parsley leaves, chopped
a handful of fresh basil leaves, chopped
extra virgin olive oil, to taste
whole sea salt, just enough to taste
1 teaspoon poppy seeds
zest of 1 lemon, grated

Makes 2-4 servings.

Directions

Place the quinoa in a heavy bottomed saucepan and pour water over it (2 parts water,1 part quinoa). Bring to a boil, add a pinch of salt, cover then turn down the heat to a low simmer. Let the quinoa cook for 15-20 minutes, until amost transparent and a bit fluffy. Remove from the heat then transfer into a large salad bowl or a serving tray.
Let cool a bit then add the zucchini, the broccoli, the olives, the garlic, the chilli, the parsley and the basil. Season with the olive oil and salt, mix thouroughly then garnish with the poppy seeds end the lemon zest. You can serve it either warm or cool.

Ingredients

150 g semi-wholemeal wheat flour
100 g cornmeal (OGM-free)
50 g almond flour
a pinch of whole sea salt
3 tablespoons cream of tartar
150 ml agave syrup
50 ml extra virgin olive oil
150 ml unsweetened, unflavoured soy milk (OGM-free)
1 tablespoon natural vanilla extract
1/2 teaspoon grated lemon zest (organic)
200 g long, light green zucchini, grated
8 zucchini flowers, washed, stems and pistils removed, and cut into 4 parts

Preheat oven to 180° C, lightly oil and flour a 20 cm round (stainless steel) cake pan, or alternatively, lay down a sheet of parchment paper on your cake pan. In a large bowl, sift together the semi-wholemeal wheat flour, cornmeal, almond flour, salt, and cream of tartar. Mix well. Place the agave syrup, oil, soy milk, vanilla extract and lemon zest in a bowl and stir well. Add the wet ingredients to the dry ingredients and whisk until the batter is blended. Stir in the grated zucchini and the zucchini flowers. Make sure everything is well combined. Pour the batter into the cake pan and bake for about 50 minutes or until the top is golden brown and the centre is firm but still moist (use a wooden stick to check donness). Let cool before removing the cake from the pan.

Makes 4 servings.

Ingredients:

300 g kamut short pasta  
1 large cup fresh fava beans
1 large bunch asparagus
1 garlic clove

For the creamed zucchini

3 medium zucchini, peeled and stems removed
a large handful of peeled almonds
a handful of fresh basil
grated zest of 1 lemon 
4 tablespoons extra virgin olive oil
a pinch of whole sea salt
a pinch of chili powder 
mineral or filtered water (as much as needed to achieve the desired smoothness)

Zucchini, green apple, radishes, wakame, sunflower and sesame seeds flavoured with a sweet and tangy dressing. This is a fresh, healthy, detox salad.

Makes 2 servings.

Ingredinents:

For the salad

2 medium-sized zucchini

6 radishes

2 green apples (Granny Smith)

1 strip wakame seaweed, about 8 cm long

1 handful black sesame seeds

1 handful sunflower seeds

For the dressing

7 tablespoons extra virgin olive oil

juice of 1 lemon

1 pinch whole sea salt

juice of 4 cm fresh ginger root

2 tablespoons maple syrup

2 tablespoons shoyu

½ spring onion, chopped

Directions

Dressing

Shake all the dressing ingredients together in a jar with a tight-fitting lid.

Salad

Soak the wakame in filtered or mineral water for 10 minutes. In the meantime, clean all the vegetables, then slice the radishes and ribbon the zucchini the long way with a potato peeler. Peel the apples and cut them into bite-sized chunks. Drain the wakame, discarding the fibrous central stem, and break it or cut it into pieces.

To assemble

In a salad bowl, toss and mix the vegetables, seaweed, and apple. Transfer into individual serving plates,( or keep in the bowl), sprinkle the sunflower and sesame seeds over, drizzle with the dressing and serve.

Tofu is indeed one of the most versatile foods: it can serve a variety of purposes, from appetizer, to main course, to dessert and definitely more, suiting lots of recipes. The fact that it comes in a range of different textures (from extra firm to silken), makes tofu even more appealing. I normally use firmer textures for stir-frying and grilling or baking and prefer softer tofu for desserts and salad dressings. As I’m a non-meat eater, tofu certainly makes my life easier. I personally never get tired of tofu, because I don’t usually have huge amounts of it at once. For this stir-fried version with zucchini, I used one rectangular block of medium firm tofu. Needless to say, choose organic, GMO-free tofu. If you don’t use the whole package, you can rinse the remaining tofu, put it into a container covered with water, and place it in the fridge. Change the water daily in order to keep the tofu fresh and consume it within 2-3days.

Ingredients

1 package (300 g) medium firm tofu, cut into approx 2cm x 3cm slices

2 medium zucchini, sliced into rounds

1 tablespoon extra virgin olive oil

2 tablespoons sesame seeds

whole sea salt (to taste)

For the first marinade

3 tablespoons shoyu

2 cups water

For the second marinade

fresh coriander leaves (to taste)

ground, dried coriander (to taste)

2 garlic cloves, cut into chunks

3 tablespoons sesame oil

Makes 2 servings.

Arrange the sliced tofu in a single layer in a square or rectangular container. Mix together the shoyu and the water and pour the marinade over the tofu, coating it completely. Cover and marinate in the fridge for at least 4 hours, or preferably overnight.
Drain the tofu but don’t throw away the shoyu marinade, which can be used (within 2-3 days) as the base of a vegetable soup or to marinate more tofu. Combine the sesame oil, the garlic chunks, the fresh and dried coriander in a bowl. Add the tofu, cover and marinate in the fridge for 2 to 3 hours. Heat the olive oil in a wok, add the sliced zucchini and a pinch of salt. Stir over high heat for a few minutes, adding a little bit of water to avoid sticking to the wok. Remove the garlic chunks from the tofu marinade and add the tofu (with its marinade) to the zucchini. Sprinkle the sesame seeds over the tofu and the zucchini and stir-fry for another 2 minutes over high heat. Serve immediately.