Braised Zucchini Wheels with Sesame-Mint Pesto

Braised Zucchini Wheels with Sesame-Mint Pesto
Vegan; Serves 4; 30 minutes or fewer

I made these for a potluck, when I lived in San Antonio. Everyone was impressed at the presentation of these little yummy wheels. I ended up making more (almost tripling the recipe), so my time was longer then 30 minutes...

Braising—simmering ingredients in a small amount of water in a shallow pan—keeps zucchini's texture firm but tender, rather than turning the vegetable into mush. This technique also works well with a prepared pesto if you're short on time.

1/3 cup breadcrumbs (I did half plain and half Italian seasoned)
1/3 cup whole almonds
2 garlic cloves, peeled
2 Tbs. fresh mint leaves
2 tsp. lemon juice
1 tsp. grated lemon zest
1 1/2 Tbs. olive oil
1 Tbs. sesame seeds
4 medium zucchini (2 lb.), cut into 5 wheels each

1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds, and pulse several times to make chunky pesto.

2. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through. Gently pry each wheel open, and stuff with 1 heaping tsp. pesto. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan. Add 1 cup water, cover pan, and bring to simmer over medium heat. Cook 20 minutes, or until zucchini are tender. Serve hot, with cooking liquid drizzled over top.

Found: Vegetarian Times July 2009

Butternut Mash with Orange-Sesame Drizzle

Butternut Mash with Orange-Sesame Drizzle
Vegan; Serves 4; 30 minutes or fewer

Since we have welcomed fall (still with 90 degree weather), this is perfect for a light fall meal. Serve with a salad and crusty bread for a great compliment. So, when I made this the first time, it was bland, everything with the stars is how I modified the orignal recipe.

1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups)
1 cup low-sodium vegetable broth
**1/2 cube of no-chicken bouillion cube mixed in 1/2 cup water (it's vegan)
1 1/2 Tbs. thawed frozen orange juice concentrate (I use fresh squeeze)
**1 tsp. orange zest
2 tsp. toasted sesame seeds
1 tsp. reduced-sodium tamari
1 tsp. toasted sesame oil
**1/2 tsp. minced fresh ginger
1 green onion, trimmed and thinly sliced

1. Bring squash and broth to a boil in saucepan. Reduce heat to medium, partially cover, and cook 12 minutes, or until squash is very tender and most of the broth is absorbed. Mash with a potato masher until chunky-smooth. Transfer to serving bowl.

2. Whisk together orange juice, sesame seeds, tamari, sesame oil, and ginger in a small bowl. Drizzle over squash, and garnish with green onion.

Per 1-cup serving: 62 cal.; 1 gram prot.; 2 grams total fat (<1 gram sat. fat); 11 grams carb.; 0 mg chol.; 105 mg sod.; 2 grams fiber; 4 grams sugars

Found:Vegetarian Times October 2011