A Bread-Filled Reset

   

And that's because it does everything regular bread does, with all the goodness of Zucchini. Vasudha Viswanath who wrote the new cookbook Vegetarian Reset, came by Tonia's Kitchen to talk about her version of Zucchini Bread, which is different than the sweet bread you might be familiar with. Vasudha told Tonia this is more of a savory sandwich loaf. It's gluten-free and very versatile. Vasudha says you can use it to make everything from Avocado Toast to croutons, even breadcrumbs. It's nutrient-rich and most importantly, delicious!

serves: 10 

1 medium zucchini (7 oz./200g) 

1⁄2 tsp. + 1 pinch salt, plus more to taste 1 cup/120g chickpea flour 

1 scant cup/100g blanched almond flour 

1 Tbsp. baking powder 1 Tbsp. ground flaxseed 2 eggs 

vegan version 

1 medium zucchini (7 oz./200g) 

1⁄2 tsp. + 1 pinch salt, plus more to taste 

1 heaping cup/140g chickpea flour 

1 heaping cup/120g blanched almond flour 

1 1⁄2 Tbsp. baking powder 2 Tbsp. ground flaxseed 

6 Tbsp. aquafaba (soaking liquid from a can of chickpeas) 

directions 

Step 1. Grate zucchini using the smaller holes of a box grater. Sprinkle a pinch of salt over zucchini and let sit for 10–15 minutes to draw out moisture. 

Step 2. Preheat the oven to 350°F/180°C. Lightly grease an 81/2-x-41/2-x-21/2- inch / 201/2-x-11-x-51/2-cm loaf pan. 

Step 3. Combine chickpea flour, almond flour, baking powder, flaxseed, and remaining 1/2 teaspoon salt in a large bowl and mix well. Beat eggs lightly in a separate bowl (skip for vegan version). 

Step 4. Place zucchini in a thin towel, paper towel, or a nut-milk bag and squeeze over a bowl to get as much moisture out as possible (I usually get at least 1/4 cup zucchini water). Reserve the water for the next step. 

Step 5. When oven temp reaches 350°F/180°C, add 1/4 cup zucchini water, beaten egg or aquafaba, and grated zucchini to dry ingredients and stir well with a large spoon or whisk, breaking up any lumps. If the batter is too thick to combine, add a bit more zucchini water 1 tablespoon at a time, up to 4 tablespoons, supplementing with regular water if needed. The batter should be thick, like a lump of wet sand. 

Step 6. Transfer batter to prepared pan and tap gently on the counter to settle. Bake for 35–45 minutes (45–55 minutes for the vegan version), or until golden brown on top and a toothpick inserted in the center comes out clean. 

Step 7. Let cool 15–20 minutes. Loosen around the edges of the pan with a butter knife if necessary. Transfer to a flat surface to slice, and serve just as you would any other bread! 

cooking notes 

Squeeze zucchini hard to get as much moisture out as possible. This is the key to not ending up with a soggy mess! 

Store bread in an airtight container for 3–5 days at room temperature, or up to 3 months in the freezer. Defrost 4–5 hours or overnight at room temperature.

Smokey Chili, Sans Beef

Sometimes, we have a tendency to think about chili as good or bad, with the bad being the kind that has no beef in it. Think that no more say Alex and Sonja Overhiser. They wrote the new cookbook, A Couple Cooks, and stopped by Tonia's Kitchen with their idea for vegetarian chili. They told Tonia what makes this chili great is the use of fire roasted tomatoes (canned is fine), and black beans. Together, they offer a smokey flavor profile that really makes this chili special. You may not even miss the beef!

• Onion and garlic
• Olive oil and butter
• Quinoa
• Beans
• Canned fire roasted tomatoes
• Corn
• Ketchup
• Mustard
• Worcestershire sauce, vegan (or omit)
• Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt

Not The Lasagna You Were Expecting

 

It's actually different in many ways. Let's count them. 1. It has Indian food flavor influences. 2. It's healthy by way of subbing in zucchini for noodles. 3. It has a VERY different sauce. Let's back up. Vasudha Viswanath, who wrote the new cookbook Vegetarian Reset, stopped by Tonia's Kitchen to talk about her Saag Lasagna recipe and a great story behind it. Vasudha told Tonia that growing up in India, she was exposed to a number of different cuisines from around the world. But in India, chefs and restaurants tend to play with their food, in that they add a lot of spices native to that country. As a result, you have totally different takes on various dishes that you might not expect. Vasudha's Saag Lasagna is an example (and perhaps an improvement) on this Italian classic. She says it's craveable!

Saag Lasagna

INGREDIENTS | Makes 3 servings 

·       1 lb zucchini, cut in half and sliced 1.5mm thick using mandoline or knife

·       1/4 cup mozzarella, shredded

·       PALAK SAUCE

o   1 tbsp ghee

o   1 tsp cumin seeds

o   1 green chili

o   1 tbsp ginger, shredded

o   1 tbsp garlic, minced

o   1 onion (250g), roughly chopped

o   1 lb spinach, fresh or frozen

o   1 tsp garam masala

o   1 tsp salt, to taste

RICOTTA MIX

o   15 oz ricotta cheese, full fat

o   1/4 cup parmesan, shredded

o   Salt and pepper, to taste

DIRECTIONS

·       Step 1 - Salt zucchini lightly and keep aside for 15-20 mins to draw out the water. Preheat oven to 400 degrees F.

·       Step 2 - For the palak sauce - saute cumin seeds in ghee and caramelize onions. Add green chili, ginger and garlic and saute for 30 sec. Add 1 cup water, bring to a boil and add spinach gradually until it wilts. Add salt, garam masala and mix. Blend until smooth

·       Step 3 - Mix ricotta, parmesan, salt and pepper and set aside. Pat zucchini dry with a tissue

·       Step 4 - Layer 1/3 palak sauce, 1/3 zucchini slices and 1/2 ricotta mix in the loaf pan. Repeat. For the last layer, add the remaining 1/3 palak sauce, 1/3 zucchini slices and top with mozzarella

·       Step 5 - Bake for 30-40 mins or until golden brown on top

Serve hot

 

A Healthy Brownie

  

And this nutrient-rich comes from nature's dessert...fruit. Now granted, you can't eat 12 of them at a time, unless you really want to! And given how good they taste, you probably will. Vasudha Viswanath who wrote the new cookbook Vegetarian Reset, stopped by Tonia's Kitchen to talk about her many recipes, all of which play a role in helping to "reset" your metabolism. And even if you are on a diet, you have to make room for dessert. Vasudha told Tonia about her Hazelnut Brownie, which she says was inspired by Nutella. But the sweetness here comes from dates, with the hazelnut flavor from hazelnut butter. These brownies are natural, full of fiber and oh...so delicious!

Ingredients

15–20 pitted mejdool dates (12 oz/340g)

1 cup/240ml hot water

4 eggs, beaten

1 cup/224g hazelnut butter or other nut butter (no sugar or additional oil added)

1 tsp vanilla extract

1 cup/112g blanched almond flour

1 cup/86g unsweetened cocoa powder (I use Valrhona for an intense dark color)

1 tsp baking powder

¼ tsp salt

Directions

Step 1. Immerse the dates in hot water, cover, and let sit, for 10–15 minutes. Drain and reserve the water. In the carafe of a food processor or blender, blend the dates with 1/2 cup/120ml of the

reserved water until smooth. You can add more water from the remaining reserved water as needed, 1 tablespoon at a time.

Step 2. Preheat the oven to 350°F/180°C.

Step 3. In a large bowl, whisk together the beaten eggs, hazelnut butter, vanilla extract, and date paste until smooth. In a separate bowl, mix the flour, cocoa, baking powder, and salt.

Step 4. Add the dry ingredients to the wet ingredients gradually, mixing well until fully incorporated.

Step 5. Grease an 8-x-8-x-1 1/2 in/20-x-20-x-4-cm baking pan or casserole dish and pour in the batter. Bake for 18–22 minutes (see cooking notes).

Step 6. Let cool for 30 minutes. Slice into 16 rectangles and serve.

You may need to run a butter knife around the edges to loosen.

Cooking Notes

For a fudgy brownie that you need to eat with a spoon, bake for 18–20 minutes. Bake for 20–22 minutes for a brownie you can hold.

Halve the recipe for an 81/2-x-41/2-x-21/2 inch/21-x-11-x-6-cm loaf pan. These freeze beautifully, too! You can freeze the whole slab or cut it in half. Wrapped in plastic wrap, the baked brownies will keep for up to 3 months in the freezer. The date paste keeps well in the fridge for about 10 days and in the freezer for up to 3 months.

To Veganize

Use ½ cup + 1 Tbsp/135ml aquafaba (soaking liquid from a can of chickpeas) in place of the eggs, and 2 tsp baking powder.

Reprinted with permission from THE VEGETARIAN RESET by Vasudha Viswanath, The Collective Book Studio, January 2023.

Photo credit Alexandra Shytsman

Beaned Burgers

  

Who doesn't like burgers?  But sometimes, a burger that's thick, rich and juicy doesn't have to be made of beef, or any kind of meat for that matter!  Dina Cheney who wrote Meatless Every Day stopped by Tonia's Kitchen to talk about her fantastic bean burger.  Dina uses both beans and lentils, because, when combined, canned or boxed beans provide an inexpensive, healthy alternative to the cow!  She says pinto beans or lentils can provide a deliciously moist and juicy base for a wonderfully tasty burger.

• 1/4 cup uncooked short-grain brown rice
• 1/2 teaspoon coarse salt, plus extra for cooking the rice, divided
• 1/4 cup plus 1 tablespoon vegetable oil, divided
• 1 tablespoon coarsely chopped garlic
• 1 large portabella mushroom cap, coarsely chopped
• 1 15 ounce can chickpeas, rinsed and drained
• 1/2 cup shredded carrots
• 1/4 cup fresh flat-leaf parsley leaves
• 1/4 cup ketchup, plus additional for serving, if desired
• 1/4 cup coarsely chopped red onions, packed
• 2 tablespoons Dijon mustard, plus additional for serving, if desired
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon liquid from canned chipotles en adobo
• 8 grinds black pepper
• 1 cup panko breadcrumbs
• 6 thin slices soy cheese
• 6 brioche buns, split and toasted
• 6 tomato slices, drained on a paper towel
• 2 ripe avocados, thinly sliced

1.Fill a small- to medium-sized saucepan two-thirds full with heavily salted water, cover, and bring to a boil over high heat. Once the water is boiling, stir in the rice and cook, stirring occasionally, until tender, about 40 minutes. Pour into a colander set in the sink and let cool to room temperature, about 15 minutes (the rice should have doubled in volume, to a bit more than 1/2 cup).

2.Meanwhile, heat 1 tablespoon oil in a small, heavy, nonstick saute pan over medium-high heat. When hot, add the garlic and saute until slightly softened, 1 to 2 minutes (watch carefully to prevent burning). Immediately add the mushrooms and saute, stirring, until tender and browned, about 5 minutes. Set aside off the heat to cool (you should yield 1/2 cup).

3.Add the cooked rice, the garlic-mushroom mixture, 1/4 teaspoon salt, the chickpeas, carrots, parsley, ketchup, onions, mustard, soy sauce, chipotle liquid, and black pepper to the bowl of a food processor. Puree until the burger mixture is combined well, about 40 seconds.

4.Mix the panko and the remaining 1/4 teaspoon salt in a large bowl. Add the burger mixture and mix well with your hands until combined. Shape into 6 patties and flatten each one to about 1/2 inch thick, using your fingers to make an indentation in the center of each.

5.Heat 2 tablespoons oil in a 10-inch, heavy, nonstick saute pan over medium-high heat. When the oil is hot, add 4 patties and cook until the first side is browned, about 3 minutes. Flip over and cover each patty with a slice of cheese. Cover the pan and reduce the heat to medium. Continue cooking until the cheese has melted and the other side is browned, about another 3 minutes. Transfer to a plate. Raise the heat to medium high, and add the remaining 2 tablespoons of oil and remaining 2 patties to the pan. Repeat the cooking process, turning the burgers over after about 3 minutes, then adding the cheese, covering the pan, reducing the heat to medium, and cooking until the cheese has melted.

6.Place a patty on half of each bun and top with a tomato slice and some avocado slices. Serve immediately, passing ketchup and mustard at the table.