vegan mofo: broccoli & brown rice casserole

really simple recipe that actually tastes good, but is it too simple for vegan blog recipe post?


status: good eating?

why i'm including it: i made this like 2 years ago.  simple, tasty, easy.  i have the recipe, but it just seemed so simple.  maybe i'll glamorize it a bit and re-post.  it might taste okay, but really has no personality.

would i make it again: i do, for easy dinner nights. it needs something more to be blog-worthy.

small bites: artichoke & sun dried tomato bruschetta

this is the last post of my small bites series, and probably the most simple of 'recipes'.  it's actually just two ingredients, but the end result is super yummy.  i love artichoke hearts on... everything.  i want to create twist on the standard tomato bruschetta, and thought artichoke hearts would make a great ingredient to swap in.  and to give it a just another little zing, i used sun dried tomatoes, although i'm sure regular ones would make a nice flavour combo as well. the picture here is half a bowl of simple tomato bruschetta (left) and the artichoke and sun dried tomato on the right.  i didn't want to dirty up all of kim's dishes just for a pic!

• 6 oz. small jar of marinate artichoke hears
• 7-8 sun dried tomatoes, not oil packed

i buy sun dried tomatoes in bulk and just rehydrate them when i need.  in this case, i soaked them in a warm bowl of water for about 25 minutes, and then sliced each one into matchstick size pieces. next, drain the artichoke hearts. if you aren't using the marinated ones in a jar, i would suggest making a marinade of olive oil and some spices and letting them sit for a while.  the pre-marinated ones make this so much easier, though.

and that's it.  combine and let sit for a few hours.  no need to add garlic or other spices, cause the artichoke hearts take care of it for you!   

baked zucchini boat

my typically fruitful garden has been successful at producing only one thing this year: zucchinis. good thing i love the hell out of them. here is a recipe for a stuffed baked zucchini boat... they were pretty tasty, and definitely on the low-fat side. the pic didn't turn out that great... sorry. :(

• 1 zucchini (boated)
• 2 cans tomato sauce (the 8oz cans)
  
• (boated) zucchini innards
• 1/4 cup shitake mushrooms
• 2-3 tablespoons old world seasoning (i use penzey's spices)
• 1 tablespoon minced garlic
• 1/2 tablespoon onion powder
• 1/4 cup rice (optional)
• 1 teaspoon ev olive oil

after scooping the zucchini insides out, chop it up into cubes and mix all the ingredients (except olive oil) together. spice as much you like, then fill the hollow zucchini boats up with the mixture. brush the outside of the zucchini boats with the evoo. place on a baking sheet, and bake about 40-45 minutes on 365. the outside zucchini should be softer, but not roasted.

the recipe listed was for about one medium-size zucchini, halved.

eat up.