Yes, I’m still on a quest to do SOMETHING with all these zucchinis and other yummy veggies coming out of the garden. I haven’t been inundated with tomatoes (yet) although the cherry tomatoes are starting to roll in en masse.
I tried two recipes this evening and both turned out great. I of course had to make a couple of adjustments to each recipe to meet my diet restrictions (no dairy) as well as my own tastes (I like it spiiiicy). I am finally rid of many of my zucchinis prior to this experiment tonight to a wonderful non-profit organization here in Reading, PA.
But back to the recipes.... I highly recommend both. Provided are the links with commentary on the adjustments I made to each.
Foodie adjustments: milk replaced with Tofutti sour cream (soy-based); vegetable broth can be switched chicken broth; Thai Kitchen red curry paste is used in lieu of curry powder, cayenne is replaced with Galangal to keep with the Thai theme. If you have no tolerance for spicy food, eliminate the crushed red or Thai red peppers from the recipe. Also, to keep it mild, use the Thai curry paste (use yellow curry for an even milder taste) instead of the curry powders or the Indian curries.
Foodie adjustments: skipped the butter (even though I have found a great soy-based butter but it has the same amount of calories as real butter); chicken broth instead of vegetable broth, added some smoked paprika (from Penzey’s); and use the Tofutti sour cream instead of milk.
Oh, and a great cookbook to check out for those with an abundant garden is: Too Many Tomatoes, Squash, Beans and Other Good Things: A Cookbook for When Your Garden Explodes.
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