Zucchini Stew Recipe from a Friend | Serves: 4 | Time: ~30 min.
2 tbsp EVO
2 cups diced onion
1/2 cup of 1/2-inch cuts of #celery
2 cloves of garlic, minced
Pinch of red pepper flakes
1 15 oz can of diced #tomatoes
2 cups of 1/2-inch cuts of #zucchini
1 cup corn kernels
1 tbsp red wine vinegar
1/4 cup chopped basil
Heat EVO in a large saucepan over medium. Add onion and celery and cook 10 min, stirring occasionally.
Add garlic and red pepper flakes, and cook an additional minute.
Add tomatoes, zucchini, S&P and bring to a boil. Reduce heat to low, and cook 10 more minutes.
Increase heat to medium, add corn and cook another 5 minutes, stirring occasionally.
Add vinegar and mix in. Divide among bowls and top with basil.
Fritters by Holy Cow Vegan | Makes: 8 fritters | Time: ~35 min.
1 cup #corn kernels
5 tbsp chickpea flour
1/4 cup cornmeal
1/2 tsp cumin
1/2 tsp cayenne
1/4 tsp turmeric
1 tbsp cilantro, finely chopped
2 tsp fenugreek
Salt, to taste
Preheat the oven to 375 degrees F.
Place all ingredients in a bowl and add enough water to make a thick batter (about 1/3 of a cup of water).
Mix well with a whisk, making sure you incorporate all ingredients and there are no lumps of chickpea flour remaining.
Line a baking sheet with parchment paper or a silicon mat and spray lightly with cooking spray. Using a tablespoon measure, drop dollops of batter on the baking sheet, about 1/2 inch apart.
Bake for 30 minutes, flipping over once halfway through baking.
What I ate and drank today
80 oz of water
2 cups of decaf
1 cup of caf
1 banana, jackfruit, spinach and peanut butter smoothie
Mexicali vegan salad
Zucchini stew with corn fritters
20 minutes of yoga
~6 miles of walking