Guest guest Posted August 9, 2008 Report Share Posted August 9, 2008 At : http://showmevegan.blogspot.com/ Thursday, August 7, 2008 Coconut Zucchini This pretty dish gives you another way to prepare zucchini from your summer harvest. The color is rather fluorescent, thanks to the turmeric, but the taste is subtle and mostly of citrus. This would be a great side to add a shot of color to a buffet. Coconut Zucchini adapted from Moosewood Restaurant Low-Fat Favorites 5 cups cubed zucchini 2-3 cloves garlic, minced ground cayenne pepper, a couple of shakes 1/2 teaspoon turmeric 1-2 teaspoons canola oil 2 scallions, chopped juice from 1 lime 3 tablespoons cilantro, chopped 1/4 cup lite coconut milk salt to taste Saute zucchini, garlic, cayenne, and turmeric in a skillet in oil on medium heat for 5 minutes. Add scallions, lime juice, cilantro, and coconut milk. Cover and cook on low heat for about 12 minutes, until zucchini is tender. Stir occasionally to prevent from sticking. Salt to taste and serve hot. Peter vv Not happy with your email address? Get the one you really want - millions of new email addresses available now at Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2008 Report Share Posted August 10, 2008 Pretty - BTW I tried the brownies with pumpkin....No, No, No....It tasted like uncooked brownies...very moist. I won't make again.--- On Sat, 8/9/08, Peter VV <swpgh01 wrote: Peter VV <swpgh01Re: Show Me Vegan Date: Saturday, August 9, 2008, 3:34 PM At : http://showmevegan. blogspot. com/ Thursday, August 7, 2008 Coconut Zucchini This pretty dish gives you another way to prepare zucchini from your summer harvest. The color is rather fluorescent, thanks to the turmeric, but the taste is subtle and mostly of citrus. This would be a great side to add a shot of color to a buffet. Coconut Zucchini adapted from Moosewood Restaurant Low-Fat Favorites 5 cups cubed zucchini 2-3 cloves garlic, minced ground cayenne pepper, a couple of shakes 1/2 teaspoon turmeric 1-2 teaspoons canola oil 2 scallions, chopped juice from 1 lime 3 tablespoons cilantro, chopped 1/4 cup lite coconut milk salt to taste Saute zucchini, garlic, cayenne, and turmeric in a skillet in oil on medium heat for 5 minutes. Add scallions, lime juice, cilantro, and coconut milk. Cover and cook on low heat for about 12 minutes, until zucchini is tender. Stir occasionally to prevent from sticking. Salt to taste and serve hot. Peter vv Not happy with your email address? Get the one you really want - millions of new email addresses available now at Quote Link to comment Share on other sites More sharing options...
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