MoFo'n Late Summer Zucchini Cakes
What’s your favorite late summer food?
Here's some real talk: I hate - hate - wasting food. With. A. Passion.
When it comes to late summer food, my favorite is what uses up that stuff from my garden that's got to get ate before it goes bad and usually that’s tomatoes and summer squash; specifically, those huge overgrown zucchinis I never seem to notice until they look like they just waltzed out of Monsanto's lab. Usually, by this time of the year, I'm over eating zucc. After eating zucchini every day for 3 months, I start running out of ideas on how to creatively consume it. I get bored, ok. I don’t seem to learn my lesson though cause I keep planting it every year...sooooo.
Most peeps like to make zucchini bread out of the big suckers because typically when they get that big they kind of lose their flavor (I've been known to make a loaf or two myself), but I ain't most people. Zucchini bread just isn’t that exciting for me.
This time last year, I made a really awful zucchini lasagna (I ate it anyway cause like I said, I hate wasting food). The lasagna was really watery and possibly oily, I don't really remember because I try to block out my kitchen failures until they become of use and believe me eventually those failures find their purpose; so this year when I found myself with another harvest of overgrown squash, I decided to extract their juices first. It's easy! All you have to do is salt them down. Science takes care of the rest.
I'm pretty sure (like 87%) that the process of extracting the moisture from the zucchini is what makes this dish sooooooo much better than my lasagna fail. These baked zucchini cakes use up as much or as little of your veggies as you want and because they’re baked and not fried (like fritters) I dare say they’re pretty damn healthy for you.
I served these with sliced tomatoes from my garden and a dollop of sour cream, which seems to be my favorite condiment right now. They would taste great with any dipping sauce though and any additional grated veggies that your big vegan heart desires. These zucchini cakes are comfort food at its finest: quick, cheap, easy, healthy, and delicious – BAM! What more could you want?! Also, they’re way better than zucchini bread (don’t worry zucchini bread, it’s not you, it’s me).
1 tsp salt
1 flax egg (1 tbsp ground flax + 3 tbsp water)
1 small onion, chopped
2 garlic cloves, minced
1/2 c rice flour
2 tbsp nutritional yeast
- Preheat to 400
- In a large colander, combine the salt and the grated zucchini. Put in time out for 10 minutes, or so. When the time is up use your hands to to squeeze out as much liquid as possible (a.k.a. a great way to release tension/anxiety/aggression)
- Keep using your hands, to combine all your ingredients. If your hands aren't dirty you ain't doing it right.
- Using wet hands, form the mixture into patties and place on a cookie sheet. Bake for 20 minutes-ish, but don't forget to flip that shit. I know you know they'll be ready once they're brown on both sides.
Tomorrow: Make (or eat!) a traditional local dish, see y'all there.
ICYMI: Here's MoFo'n Day 15: OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?
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All the love,