27th meeting. Lucky zucchini extravaganza

Where? G's
Attendants: G, E, A, Y, Ch, L, D

Menu
1) Lucky Zucchini Cream
2) Mushroom Risotto
3) Lucky Zucchini Bread
4) Peach Sorbet

Lucky Zucchini Cream

Ingredients:
- 2 1/2 Huge Lucky Zucchinis
- 3 Potatoes
- 2 Onions
- 2 TBS Garlic
- Curry powder

Directions:
Dice onions, potatoes, and zucchini. Sautee them in olive oil until mushy (20 minutes). Add curry powder and garlic and cook for 5 more minutes. Blend. Adjust flavor with salt and pepper. You can add tomato or carrots and experiment with color.

Mushroom Risotto

Ingredients
1.5 # crimini mushrooms. sliced
2 large onions
garlic
2.5 cups Arborio rice
1/2 cup vermouth
9 cups of vegetable stock
10 sun-dried tomatoes, rehydrated in 1 cup vermouth and chopped.
1/2 bunch fresh thyme
Truffle oil

Directions
Sauté one onion in olive oil in a frying pan until brown. Add garlic. Remove the onions/garlic from the frying pan to a large bowl and sauté the sliced mushrooms in the pan in batches. When they are done, also transfer to the large bowl. To the last batch, add 2 Tbl chopped thyme and the rehydrated tomatoes. Meanwhile, sauté the other onion in a large pot and add garlic. Add the rice and stir to coat with oil. Add the vermouth and allow the alcohol to cook off. Add warm stock, one cup at a time with constant stirring. Once the last stock has been added, reduce the heat and add the cooked mushrooms, tomatoes, onions and thyme. Allow to rest for 10 minutes. Serve drizzled with truffle oil



Lucky Zucchini Bread (adapted from http://allrecipes.com/Recipe/Kingmans-Vegan-Zucchini-Bread/Detail.aspx)

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons flax seeds
  
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon arrowroot powder or corn starch
  
• 1/2 cup unsweetened applesauce
• 1 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 1 teaspoons vanilla extract
• 1 1/2 cups shredded zucchini

Directions

Preheat oven to 325 degrees F. Grease one 9x5 inch deep pyrex tray. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.

Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.