Zucchini Cakes with Spicy Lemon Coconut Sauce

SUPER easy, vegan, gluten & grain free and YUMMY, what could be better? Get creative and change it up a bit with some other shredded veggies, the sky’s the limit!

zucchini cakes

Zucchini Cakes with Spicy Lemon Coconut Sauce


3 medium Zucchini, grated
About 1 teaspoon salt
3/4 cup Chickpea Flour
1 Tablespoon Za’atar (optional)*
1 teaspoon Chili Powder
2-3 large green onions, sliced
Freshly cracked pepper
Coconut oil or olive oil for the pan

Makes 10 medium cakes


Place the grated zucchini in a bowl and toss with a good pinch of salt. Allow to sit for 15-20 minutes to let the moisture of the zucchini release. Add the remaining ingredients except the oil and mix well. The moisture that comes from the zucchini should be enough to turn this into a batter. If not, add a few tablespoons of water but be sure it is not runny, the mixture should be thick like pancake batter.

Heat a large sauté pan on medium heat and add about a couple teaspoons of oil. Using an ice cream scoop or a large spoon, scoop the mixture to the pan forming 5 small pancakes, spreading them with the back of the scoop. Brown on one side for about 5-6 minutes, flip and cook until golden brown on the other side, about 5 minutes. Repeat with the remaining batter, tenting the cooked cakes with foil to keep warm. Serve immediately with the spicy coconut sauce (recipe follows).

Tips & Notes~

*Za’atar is generally prepared using ground dried thyme, oregano, marjoram, mixed with toasted sesame seeds, salt and ground sumac. Available in middle eastern markets. If you cannot find you can add a few pinches of dries herbs and a squeeze of lemon.

Grated carrot or sweet potato also makes a nice substitution for some of the zucchini but you will need to add a touch of water to make up for the liquid in the zucchini.
Spicy Lemon Coconut Sauce


1 clove garlic
1/4 cup raw almonds, soaked in water for 4+ hours and drained
1/2-1 medium jalapeño or serrano chile, cut in half (amount depends on level of spice desired)
2 medium green onions, bottoms removed and rough chopped
1/4-1/3 cup coconut milk (full fat)
1-2 Tablespoons lemon juice
A good pinch of salt
About 2 Tablespoons+ fresh dill or cilantro

Makes about 3/4 cup


Place all ingredients except for the dill into the blender and blend on high speed until smooth. Add the dill and pulse a few times to break it up. Taste and adjust salt and lemon if necessary. If you want a thinner sauce use 3/4 cup of coconut milk.

Pizza with Carrot Almond Crust

We all LOVE pizza right? This recipe will give you an excuse to eat it more often…Yay! This is also an easier and faster alternative to a cauliflower crust as you don’t have to cook the carrots (as you do the cauliflower) before you make the “dough”. It’s gluten free (can be made vegan) and packed with veggies but still has that “pizza” feel without being naughty…even though naughty is good sometimes!

Carrot Pizza

This one is covered in pesto, queso fresco (that’s what I had in the fridge) and fresh cherry tomatoes.

Carrot Pizza #2This one is with tomato sauce, Greek feta, sun dried tomatoes and Cuban oregano…YUMMM!!!


Pizza with Carrot Crust

For the crust~
3-1/2 cups chopped carrots, unpeeled
1 cup sliced almonds
4 large cloves garlic
3 Tablespoons olive oil, divided
A good pinch of salt
3 large farm fresh eggs

Optional toppings~
1 cup of your favorite tomato sauce or pesto
1/2-1 cup any cheese such as mozzarella, feta or goat cheese
Sliced cherry tomatoes or sun dried tomatoes as needed
Kalamata olives or capers
Sauteed mushrooms or spinach
Chopped fresh basil or oregano

Serves  4-8

Preheat the oven to 425 degrees. Place carrots, almonds, garlic, 2 tablespoons of the oil and salt in a food processor fitted with the metal “S” blade. Pulse until well broken down and very fine- like the consistency of rice. Remove the lid a few times and scraping down the sides. Add the egg and pulse again until combined. Consistency should be moist but not too loose.

Line 2 baking sheets with a silicone mat or parchment paper and lightly oil with the remaining tablespoon olive oil. Divide the mixture in half. Press each half down on the baking sheet into a round and flat pizza shape about 1/4 inch thick (do not make too thin or it will break). Bake for 25-30 minutes or until the edges are beginning to brown.
Remove from oven and allow to cool slightly. Using a flat spatula loosen the crust from the parchment all the way around. Top evenly with desired sauce and toppings and return to oven for 6-8 more minutes. Cut and serve!

Tips & Notes~

For a crunchier texture- add 1/2-3/4 cup shredded parmesan cheese to the carrot mixture. You will want to decrease the salt however.

To make it Vegan- try substituting “flax eggs” for the farm eggs.
3 Tablespoons water + 1 Tablespoon ground flax = 1 egg


Zucchini Alfredo “Pasta”

This recipe is a revelation…a way to indulge and feel great about it! True alfredo sauce is one of these foods that is pretty much on the “do not eat” list. But this recipe takes it to another level, fun, delicious, unique…oh and vegan, gluten free to boot! Do not fear however…it will KNOCK your socks (or tastebuds) off!

Alfredo Zucchini

Zucchini Alfredo Pasta


4-5 large zucchini, ends trimmed- (about 2-1/2 pounds)
1 teaspoon salt

1/2 cup raw cashews, soaked 4+ hours
Core of 1 grated zucchini
3 large cloves garlic
3 Tablespoons nutritional yeast*
2 Tablespoons olive oil
1 Tablespoon reserved liquid from zucchini
1+ Tablespoons lemon juice
1 Tablespoon mellow white miso paste
Salt to taste
Pinch of nutmeg
Makes 4 servings
Trim the ends of the zucchini and then julienne lengthwise on a mandolin or with a julienne peeler as far as you can go. Save the core of 1 zucchini for the sauce, and the rest for another use such as a stir fry.

Place the shredded zucchini into a bowl with the salt and toss well. Set it aside for 20+ minutes to allow the salt to draw out the liquid out of the zucchini. When you can see liquid released at the bottom of the bowl: use a clean lint-free kitchen towel or cheesecloth to squeeze the zucchini and remove excess liquid. Squeeze into a small bowl and reserve.

Drain the cashews and place in the blender. Add the remaining ingredients for the sauce and blend well. Taste and adjust salt if necessary.

Place the zucchini ribbons in a large sauté pan and heat gently over medium heat, heating it through but not cooking. Add the sauce, lightly salt and toss well. Pile onto a large platter or plate individually and top with a little drizzle of olive oil and some chopped basil or parsley if desired.


Tips & Notes~

Watch our Mandolin 101 video for a full demo on how to use one of my favorite kitchen tools!

This sauce also works well over whole wheat or quinoa pasta and veggies such as broccoli and cauliflower.

If you do not have the yeast you can use parmesan cheese but it will not be vegan and you will need to use less salt to season.

*Nutritional Yeast is the byproduct of the molasses brewing process. It is high in all sorts of B vitamins and has a “cheesy”flavor. You can find in heath food stores usually in the bulk section or near the spices. This is complexity different than regular yeast and is not interchangeable. You can however use brewers yeast if you cannot find but it is not gluten free.

**Miso paste is available in many grocery stores in the refrigerated section. There is white, yellow, brown and red miso. “Mellow white” or “sweet white” will be the most mild. You can however use any kind for this recipe but you may need to decrease the amount a bit if you are using a stronger one.

Mixed Veggie Brown Rice Wrap with Garlic Tahini Sauce

This wrap is incredibly easy and can stand in as a full meal. Treat the recipe as a blank canvas and add anything that you think might be good. Jazz up the rice a bit, or use a different sauce. Make it Asian with a soy dipping sauce, or take a Latin or Italian route…get creative!

Collard Veggie Wrap


Mixed Veggie Brown Rice Wrap with Garlic Tahini Sauce


2 collard greens or large Tuscan kale leaves, stems trimmed
2 cups cooked brown rice
3 cups mixed shredded veggies such as carrots, red bell pepper, zucchini, red cabbage
1 medium ripe avocado, pitted and sliced
A handful of bean sprouts or alfalfa sprouts
2 scallions thinly sliced
Toasted sesame seeds
Salt and pepper to taste

Makes 2 servings


Walnut Sage Patties with Shiitake Mushroom Gravy

Usually vegetarians get the shaft on Turkey Day. Well that it a bit dramatic as there is always tons of side dishes to eat, but rarely a main course…enter Walnut Sage Patties with Shiitake Mushroom Gravy! Easy, you can prepare in advance and totally meaty and satisfying. You can also use this basic template and change the herbs and add some spices for a completely different flavor profile that is not so “holiday-like”. These babies are vegan, gluten free, paleo friendly and most importantly- delicious. Happy cooking!

Walnut Sage Patties with Shiitake Mushroom Gravy


Walnut Sage Patties with Shiitake Mushroom Gravy

4 Tablespoons coconut oil or olive oil, divided
1 medium yellow onion, small dice
6 large garlic cloves, chopped
1 cup dried chickpeas or mung beans soaked overnight in 3 cups filtered water, drained
1 cup walnuts, toasted (you can also use sunflower seeds if nuts are an issue)
1 packed cup Italian parsley leaves
10 medium fresh sage leaves
2 teaspoons baking powder
1 Tablespoon gluten free tamari or soy sauce
Salt & fresh cracked pepper to taste
2 large farm eggs or two flax eggs*

Makes about 12 balls (6-12 servings)

Heat a wide sautépan on medium heat. Add 2 tablespoons oil, the onion and the garlic. Sauté for 6-8 minutes until translucent and beginning to brown slightly.

While the onions are cooking; add the drained chickpeas (soaked but still raw) and remaining ingredients up to the eggs to a food processor. Pulse a few times until slightly broken down. Then add the cooked onions and garlic and process until well combined, scraping the sides of the processor once or twice. The consistency should be soft and will press into a ball easily.

Transfer to a mixing bowl, add the egg or flax mixture and mix well to combine. Taste to adjust seasoning if necessary. Clean the sauté pan and heat 1 tablespoon of oil on medium heat. Using your hands- form the mixture into small 2 inch patties and sear about 3 minutes on each side until nice and brown. Repeat with remaining mix, keeping the cooked ones in a 200 degree oven while you prepare the remaining patties.

Serve with the Veggie Gravy, recipe follows. Mixture can be made up to 2 days in advance- add the eggs just before cooking unless you are using the flax eggs- these can be added when you make the mixture.

Tips & Notes~

*To make patties vegan: Mix 2 tablespoons ground flax & 6 tablespoons filtered water and allow to sit for 10 minutes to thicken. This is equal to 2 eggs and can be used in many applications.


Mushroom Gravy~

10 large shiitake mushrooms, stems removed and thinly sliced
3 Tablespoons olive oil or butter
3 large cloves garlic, finely chopped
2 cups vegetable stock
1/2 cup dry white or red wine
3 Tablespoons mellow or sweet white miso paste*
3 Tablespoons filtered water
5 teaspoons cornstarch or arrowroot powder
1 teaspoon Dijon mustard
1 teaspoon tamari or soy sauce
Freshly cracked pepper to taste
2 stems fresh thyme, removed from stem and chopped

Heat a medium sauce pan on medium-high heat. Add the sliced mushrooms and butter or oil. Sautéfor 3-4 minutes until beginning to sear and then add the garlic. Cook- stirring a few times- until the garlic starts to brown and the mushrooms begin to stick to the bottom of the pan. Add the stock, and wine and boil for 2-3 minutes- reducing by 1/3.

Mix the miso, water, cornstarch, mustard and tamari in a small bowl and add to the pan. Simmer as the mixture thickens and cook for 1 minute, stirring constantly, whisking well to combine and be sure that there are no lumps. Taste and adjust seasoning if necessary and serve!

Tips & Notes~

This recipe can be made a few days in advance and gently reheated before serving.

*Miso is a fermented soybean paste that is available in the refrigerated section of many grocery stores.


Handmade Pasta with Fresh White Truffle

I just LOVE making pasta (well and eating it too :). Though it is quite simple, it is a bit time-consuming so I typically save it for holidays and special occasions. My husband’s birthday and Christmas are the go-to days. This recipes isn’t vegan, gluten-free or even vegetable-driven, I’ll admit. It is however made with real ingredients and a ton of love, so it’s SUPER good for you!!!

Handmade Pasta with Fresh White Truffle


2 ½ cups unbleached all-purpose flour
1 cup whole wheat flour
4 extra-large eggs
1 Tablespoon premium olive oil

Makes about 4 servings (6 in Italy)

Dough By Hand~
Mound the flours in the center of a large wooden cutting board or on a clean smooth countertop. Make a well in the middle of the flour, add the eggs and the olive oil. Using a fork; beat together and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. If you have a pastry scraper use it to guide the flour towards the dough. Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/4-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left-over dry bits.

Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.

In a Food Processor~
In a food processor blend all ingredients except for additional flour until mixture just begins to form a ball. Turn onto a floured work surface and follow directions in step two above.

To roll pasta dough~
Set smooth rollers of pasta machine on widest setting. Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap or place them all in a large ziplock bag and close. Flatten unwrapped piece of dough into rectangle and feed through rollers. Fold rectangle in half and feed through rollers 5-6 more times, folding in half each time and dusting lightly with flour as necessary to prevent sticking.

Turn dial down to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached. Pass the dough through the fettuccini or linguine attachment of the machine and place in small piles on a baking sheet as you go. Be sure to add some extra flour to each pile and gently toss.

For the Pasta~
1/4 cup unsalted pastured butter
2 Tablespoons premium extra virgin olive oil
1 cup freshly grated pecorino cheese
1 white truffle about the size of a silver dollar
Salt to taste
To serve~
Cook the pasta in boiling salted water for 1 to 2 minutes.Meanwhile, heat the butter and olive oil in a large sauté pan on high heat. Add the crushed garlic clove and sauté for about 30 seconds.
Drain the pasta, reserving 1/4 cup of the hot pasta water. Add the pasta and the water to the pan, and toss until well coated. Season with salt and half the grated cheese and shave half the truffle over top. Gently toss to blend.

Serve in individual bowls and shave the remaining truffle over each, and serve with remaining pecorino cheese.

Tips & Notes~

If you do not want to use whole wheat flour you can substitute for all white flour.

You can also use a premium dried pasta if you do not have time to make the pasta by hand…highly recommended though!