Will Run For Zucchini Mash, Hash, & Succotash

I thought that I would share part of my favourite zucchini poem (doesn't everyone have a favourite zucchini poem?) written by George Shannon and illustrated by Sam Williams. 

It begins....

Zucchini

Meeny

Miney

Moe.

Plant a seed

And watch it grow

And ends with...

Zucchini juice.


Zucchini mouse.

Zucchini jam and scone.

Zucchini hash

And succotash

Zucchini

Meeny

Miney

MOAN!

I'm not going to lie. I don't really like zucchini.  I especially don't like zucchini in vast quantities (there is a reason for international put a zucchini in your neighbour's mailbox day).  I might have spent almost every Saturday singing the praises of summer squash at the local market last summer but that was only because I wanted other people to buy the summer squash so I wouldn't have to eat it.  A girl can only eat so many slices of zucchini loaf. 

Then I discovered Mama Peas' Summer Succotash Quesadillas with Nacho Mmm Sauce recipe from her blog www.peasandthankyou.com .  But why would I follow a delicious recipe when I could wing it (so that I can enjoy a very empty and clean refrigerator that's why)?

Mash, Hash & Succotash

(Serves 4)

ingredients

1 small yellow zucchini 

1 small green zucchini

2 large portobello mushrooms

1 medium cooking onion

1/2 large ripe tomato 

1 Tbsp sunflower oil

Daiya mozzarella shreds 

Begin by slicing zucchini, mushrooms and onions.  Dice tomatoes.  In a large frying pan over medium heat warm oil.  Saute onions and mushrooms until soft.  Add zucchinis and tomato.  Saute ingredients until zucchinis are soft but not limp (disgusting!)

saute your vegetables

Mash, Hash & Succotash Sauce

(approximately 1 C)

ingredients

1 ripe avocado

1/2 C chunky salsa

1/4 C nutritional yeast
1 large garlic clove

1 Tbsp lime juice

chipotle chili powder (decorative)

Blend all ingredients in blender until desired consistency is reached.  You may have to scrape down the blender.

blend salsa, garlic, nutritional yeast, avocado, and lime juice

decorative chipotle is hot!

Ezekial Wrap Chips

ingredients

4 Ezekial wraps cut into triangles

1/2 tsp unrefined sunflower oil

cumin

chili powder

Preheat oven to 350 F.  Lightly brush Ezekial wraps with oil.  Sprinkle wraps with cumin and chilli powder.  Bake in oven at 350 F on baking stone until the edges begin to curl and turn brown (5 minutes or less).

baked Ezekial tortilla with sunflower oil, cumin & chilli powder 

Top Ezekial chips with Succotash.  Add a dollop of Mash, Hash, & Succotash sauce.  Top with Daiya shreds or cheese.  Broil on high until cheese is melted.

meeny, miney, moan!

Will Run For Rosemary Infused Chocolate Pudding

When I think of rosemary chocolate isn't necessarily the next ingredient that I think of.  You say rosemary I say roasted potatoes, cream of leaky potato soup, rosemary mint soap not chocolate.  When I saw the latest issue of Alive Canada's Natural Health and Wellness Magazine at The Wellness Shoppe the cover recipe was dark chocolate and rosemary pudding and suddenly chocolate and rosemary seemed like a brilliant combination (no I wasn't drinking).

I could have just followed the recipe but I was looking for an excuse to make chocolate avocado pudding and this was it.  Who needs table cream, cane sugar and chocolate when you have avocados, maple syrup and rosemary (and who are we kidding a chocolate bar barely makes it through the front door before it is in my belly)?

Rosemary Infused Chocolate Pudding
(4 small servings)

ingredients

1/2 C unsweetened soy milk (almond, coconut or dairy would also work)

1 heaping TBSP fresh rosemary

2 large ripe avocados

2 Tbsp maple syrup

2 Tbsp cocoa powder

Begin by roughly chopping rosemary. 

straight from the garden

 Combine rosemary and milk in a small saucepan.  Bring to a boil and then simmer on low for approximately five minutes.  Remove from element and allow to sit for 5-10 minutes (the longer it sits the stronger the rosemary taste will be).  Strain.

infuse the milk with rosemary

Combine all ingredients in a blender (if you don't mind chunky guacamole texture you can skip the blender).  Blend until well combined.  You will likely have to scrape down the sides (a great opportunity to lick the spoon) and continue blending.

don't cut your tongue on the blender blades

Divide into four small bowl or use avocado skins.  Chill for 1-2 hours or eat immediately if you are impatient like me.