Spicy pickled zucchini slices

zucchini.jpg

Everyone is humblebragging about their surprisingly massive zucchinis and fauxmoaning on what to do with this summer’s harvest. And we’ve all made suggestions. Now here’s something completely different. I grabbed this recipe from the Bon Appetit website and have been making Szechuan zucchini slices for a few summers.

These zucchini slices are pickled but require no special equipment, no canning savvy and pose no threat of weird botulism spores (real canning freaks me out just a little).

Hot, sweet and salty, these slices will last for up to 2 weeks in the fridge and make a pretty hostess gift.

Watch for these slices to appear in an upcoming blog post accompanying an Asian slaw and  orange-peanut sweet potato burgers.

Note you need to make these slices at least 24 hours before you plan to eat them.

Ingredients

1 zucchini – either green or yellow – washed and sliced into thin coins

2 Tbsp granulated sugar (make sure the brand you buy is vegan*)

1 Tbsp salt

1 tsp chili flakes

2 whole pieces star anise

½ cup water

½ cup unseasoned rice vinegar (do NOT use seasoned rice vinegar – it’ll over-flavour and salt the brine).

Directions

Put the sliced zucchini into a 2 cup (500 ml) canning jar. Drop in the star anise and the chili flakes.

Mix the sugar, salt, vinegar and water in a cup or jar until the sugar and salt are dissolved. Pour this brine over the slices, seal the jar and store in the fridge. Let the slices sit for at least 24 hours before eating. They will last up to 2 weeks in the fridge.

*What? What’s this about white sugar not being vegan?? Yup. That’s right. Many manufacturers of granulated white sugar filter the product through animal bone char to create snowy white sugar. Ugh. If you don’t want death at your door, check out the manufacturing process for the brand you buy (in Canada, Redpath is a vegan brand). Now you know why vegans with a sweet tooth love their agave, dates and maple syrup so much.

 

 

Advertisements

Orange-peanut sweet potato and rice patties with a side of slaw

PeanutPatty2

Yesterday I posted photos of pickled zucchini slices. That recipe was all in aid of these – some of the most delicious, satisfying, make-your-belly-happy patties you’ll ever enjoy.

Sweet potato and brown rice serve as a base for a sweet, salty, spicy and peanut-y taste palette that is pure delight.

My version is a riff on a recipe from One Green Planet. I upped the seasonings and got rid of the bun.

I’ve posted three recipes here: the orange-peanut sweet potato and rice patties, the miso sauce you can use both to dress a side of slaw and drizzle on the patties (it also makes a fantastic stir fry sauce), and the slaw ingredients.

Ingredients

For the patties

2 medium sweet potatoes

1 cup cooked brown rice

A flax egg made from 1 ½ Tbsp ground flax mixed with 3 ½ Tbsp water

3 Tbsp orange marmalade

4 ½ Tbsp peanut butter (just peanuts-and-oil peanut butter –none of that stuff with weird ingredients like icing sugar!)

3 Tbsp soya sauce or tamari

2 -3 tsp Sriracha sauce

1 tsp ground cumin

1 tsp ground ginger

3 Tbsp mixed nuts or peanuts chopped (optional – for garnish)

For the dressing

3 Tbsp white miso

2 Tbsp unseasoned rice vinegar

2 Tbsp water

1 Tbsp soya sauce or tamari

1 Tbsp maple syrup

2 Tsp Sriracha sauce

For the slaw

1 kohlrabi peeled and grated. You will have about 1 ½ cups shredded kohlrabi. If you don’t have or want kohlrabi, use shredded green cabbage or napa cabbage.

1-2 green onions cleaned and sliced

4 radishes sliced

1 rib celery diced

1 carrot grated (optional)

1 small can water chestnuts drained and diced (optional)

PeanutPatty

Directions – the patties

Wash and dice the sweet potatoes into evenly sized pieces. You can peel the potatoes if you like, but it’s not necessary. Place the potatoes in a microwaveable dish and microwave for about 3-4 minutes until the pieces are soft. Once the pieces are cool enough to handle, mash them.

Preheat your oven to 400F.

In a large bowl, mix the rice and mashed sweet potatoes. Add the flax egg and use your hands to combine the ingredients.

Add the remaining ingredients and stir or use your hands to combine everything. I find it helpful to microwave the marmalade and peanut butter together for about 15-20 seconds to soften them up for easier mixing.

Form 3 very large or 4 large patties. The patties will be thick. Place them on a greased cookie sheet, or a cookie sheet lined with parchment paper, and bake for 20 minutes, then turn the patties over and bake another 15 minutes.

Because these patties are full of complex carbs, I preferred eating them with a dressing and skipped the bun. You could serve them on a bun with the slaw on top.

I sprinkled chopped mixed nuts on top for extra crunch and flavour.

Directions – the dressing

While the patties are baking, mix all the dressing ingredients in a jar or bowl with a lid. Use the dressing to pour over the patties and as the dressing for your slaw.

This dressing also makes a fantastic stir fry sauce.

Directions – the slaw

While the patties are baking, mix all the slaw ingredients together. Mix 2-3 Tbsp of the dressing into the vegetables and toss to combine.