Zucchini Bread

Delicious snack or breakfast.  The zucchini made the bread so moist, it was unbelievable.  I noticed this recipe since one of the ingredients was poppy seeds.  I have a container of poppy seeds and couldn’t wait to use them.  So when this recipe showed up, I had to try it!  The poppy seeds and walnuts can be omitted, but they do give a nice texture to the bread.  The last ingredient is curry powder, and it may sound strange- feel free to omit it- but I think it gives a great flavor dimension.  This makes 2 loaves, so in the future I’d split the recipe in half since it’s a lot of bread for 2 people.

Zucchini Bread
Adapted from: :101 Cookbooks Blog

1 1/2 cups walnuts, chopped
1/3 cup poppy seeds
zest of 1 lemon
1/2 cup unsalted butter, softened
1 1/2 cup sugar
3 large eggs
1 tbsp vanilla extract
2 large zucchini, grated
3 cups whole wheat flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp curry powder

Preheat oven to 350 degrees Fahrenheit.  Spray 2 loaf pans with cooking spray.  In a stand mixer beat the butter until fluffy.  Add the sugar, and beat again until the mixture is not crumbly.  Add the eggs one at a time.  Stir in the vanilla, and then the zucchini.  Next, add the flour, baking soda, baking powder, salt, cinnamon and curry powder.  Stir the mixture together.  Add in the walnuts, poppy seeds and lemon zest. 

Divide the batter equally between 2 loaf pans.  Bake for about 1 hour, check to make sure the fork comes out clean from the bread.  Remove from the oven, and cool the zucchini bread.

No-riccotta Lasagna

I enjoy eating lasagna, but I can never order it at a restaurant or enjoy it made by someone else!  Why?  Because of ricotta cheese- it’s my stomach’s worst nightmare!  I’ve tried substituing other cheeses, but it’s just not the same….until I came across this recipe! 

I’m not sure if everyone else enjoys tofu like I do, but if you’re willing to give this at try, it really is enjoyable.  Obviously, you have to add a lot of flavor to the “tofu ricotta”, otherwise it’s a little bland.  But once you blend the tofu in the food processor, the texture is very similar to the ricotta.  Feel free to play around the with the flavors, and this way it won’t be the same lasagna each time you cook it.

No-ricotta Lasagna
Adapted by: Love and Olive Oil Blog

1 (14 oz) package of firm tofu, well-drained
1/2 cup fresh basil, chopped
1/3 cup parsley, chopped
1/3 cup pine nuts
2 garlic cloves
2 tbsp lemon juice
1 tsp salt
1 tsp oregano
1 tbsp red pepper flakes
1/4 tsp sugar
1 tbsp olive oil
4 zucchini, cut into 1/2 inch slides
5 cups marinara sauce
8 oz lasagna noodles
1/4 cup Parmesan Cheese

Preheat over to 350 degrees.  cook a 13×9 baking dish with cooking spray.  Toast the pine nuts on a dry skillet over medium heat.  Keep stirring until they are golden. 

In a food processor, combine: tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, oregano, red pepper flakes, and sugar.  Blend until smooth and the texture will be similar to ricotta cheese.

In a skillet, heat oil and saute zucchini on medium heat until they are tender. 

Spread 1/4 of the marinara sauce on the bottom of the baking dish.  Then cover with a layer of noodles.  Layer 1/2 of the tofu mixture, then 1/2 of the zucchini mixture.  Then place another layer of noodles and the remaining zucchini.  Next, add 1/2 of the marina sauce and another layer of noodles.   Finally, spread the remaining 1/4 of the marinara sauce.  Cover the pan with foil and bake for 1 hour.   

Let it rest for 10 minutes before serving, sprinkle Parmesan cheese onto each serving.