So many veggies, so little time!
Summer Zucchini Complete
Sauté an onion in a tbsp of oil till lightly golden. Add 5-6 sliced zucchini and a crushed garlic clove and cook for 3 minutes. Pour in a can of diced tomatoes and a can of drained chickpeas, season with salt and pepper and a tsp of cumin. Lower hear and simmer for 10 minutes. Add a cup of sliced mushrooms and a half cup of chopped cilantro and cook five more minutes. Taste and adjust seasoning. Serve with rice or noodles.
New Potato Salad
Boil 8-10 small red potatoes I their skins till done, drain, cool and slice. Dressing: 1 cup vinegar, 1 Tbsp agave nectar, 2 cloves crushed garlic, 3 Tbsp chopped dill, salt and pepper to taste. Pour over potatoes and toss gently. Refrigerate for 30 minutes. Toast 1/2 cup of pumpkin seeds and sprinkle on potatoes before serving.
Fast Layered Dip
Open a can of vegan refried beans and press them on the bottom of a small dish. Add a layer of smashed avocados, then a layer of your favorite salsa. Repeat and top with chopped onions, toasted sunflower seeds and cilantro. Spread on soft tortillas or eat with chips.
Pasta Salad In a Hurry
Pour boiling water over asian rice noodles, let stand for 5 minutes, drain and place in a large bowl. Add chopped lettuce, chopped cilantro, chopped scallions, 1/2 cup rice vinegar, 1/4 cup sesame oil, 1 tsp grated ginger, 1 clove crushed garlic, 1 tsp agave nectar, salt and pepper to taste. Toss well and top with 3-4 spoons of sesame seeds.