ratatouille fideo + "more quick-fix vegan" winner

Ratatouille is a popular French dish that I'm sure we've all heard of. The dish is a mixture of stewed squash and eggplant. However, most of the ratatouille I've seen recipes for do not cook the veggies long enough. While I love most of my veggies with a crisp-tender texture, this is one of those exceptions, very much like the Southern way of cooking greens. The vegetables simply melt in your mouth.

The vegetables in this recipe are first sauteed then braised and finally baked. This leaves the vegetables tender and flavorful.

Where does fideo come into action? Fideo is a Spanish or Mexican dish using toasted noodles. The word fideo actually means noodles in Spanish.

Capellini or angel hair pasta is toasted and then braised with broth. Toasting the pasta adds a unique nutty flavor to the final dish. In this instance, I put them together. It was so delicious! I am a complete fan of ratatouille now and even the chilled leftovers were a delight.

The recipe is simple enough to toss together, but make it soon, before your kitchen becomes an inferno in the middle of summer. Strangely, my kitchen was extremely hot these past few days while I hear snow is blanketing parts of the US. Odd weather patterns!

RATATOUILLE FIDEO PRINTER-FRIENDLY RECIPE

Ratatouille Fideo   

Serves 4

3 tablespoons olive oil, divided

1 large onion, diced

½ teaspoon red chili flakes

1 red bell pepper, cut into 1-inch dice

6 garlic cloves, minced

1 small zucchini, cut into 1-inch dice

1 yellow squash, cut into 1-inch dice

1 small eggplant, cut into 1-inch dice

2 ripe roma tomatoes, chopped

¼ cup tomato paste

Sea salt and freshly ground black pepper

4 ½ cups vegetable broth, divided

8 ounces angel hair pasta

¼ cup minced parsley

1. Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion and chili flakes. Stir and cook until the onion is softened, about 4 minutes. Stir in the bell pepper and garlic. Continue to cook, stirring, until the onion is golden brown, about 4 more minutes.

2. Stir in the squash and eggplant. Continue to cook, stirring, until the squash is beginning to brown, about 4 minutes. Stir in the tomatoes and and tomato paste. Cook until the paste is  browning, about 2 minutes. Season well with salt and black pepper.

3. Add 1 cup of vegetable broth. Bring to a boil, reduce to simmer, cover and cook for 20 minutes.

4. Preheat the oven to 400-degrees F.

5. Toss the remaining 1 tablespoon of oil with the dry pasta and transfer the pasta to a 9x13-inch baking dish. Bake the pasta until golden, about 5 to 6 minutes, stirring once halfway through.

6. After the vegetables are done simmering, transfer them, along with the remaining broth to the baking dish. Add the remaining 3 ½ cups vegetable broth. Do not stir. Bake the casserole until the pasta is tender, about 30 minutes. Taste and adjust seasoning. Stir in the parsley and serve.

© 2014 Copyright Zsu Dever. All rights reserved.

I'd like to apologize for not posting the winner yesterday, as I said I would. I got very busy and I dropped the ball. I realize how frustrating it can be when you actually return to check on who the winner is (as I've asked you to do!) and then search in futility for something that isn't posted. I will make sure to do better from here on!

Check out a few more of the pics of recipes from Robin Robertson's much-needed and sure-to-be-loved  "More Quick-Fix Vegan" cookbook.

Out of 32 entries, the winner is comment number 11, Kelly G.

Congratulations! Please contact me at zsu [at] zsusveganpantry [dot] com. Please contact me by Monday night.

Someone asked in a comment if I would try to contact the winner. The answer is: of course! In fact, I have tried to contact winners before for past giveaways. Unfortunately, I've either been unable to since there was no contact info or the person never responded. 

Stay tuned for another giveaway coming on Monday! 

CHAI-SPICED RICE AND CHICKPEAS

RASPBERRY ZABAGLIONE

UPDATE: NEW GIVEAWAYS

Enter to win Vegan Finger Foods on this blog:

Click book to enter

MY Cookbook, Everyday Vegan Eats is now available for purchase, but you can enter to win a copy at:

Canned-Time.com by Angela McKee (Contest ends May 20th)

Fudge Brownie. Recipe at Canned-Time.

Veggie Girl by Dianne Wenz (Contest ends May 19th)

Scampi Pasta. Recipe at Veggie Girl.

Cadry's Kitchen by Cadry (Contest ends May 20th)

I am linking to these recipe parties: The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks. I’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons. 

grilled chimichurri tofu with lime-scented couscous + "vegan planet" winner

I love the flavor that grilling imparts on vegetables, tofu, tempeh, mushrooms, lemons - you name it, grilling makes it taste decidedly unique. And while grilling outdoors in not to be missed in the coming months (check out Grills Gone Vegan by Tamasin Noyes for some kick-butt grilling recipes), I love to grill year round.

That is not exactly an impossible feat, being nestled here in the moderate temperatures of San Diego, but even then, I'm more often than not too lazy to light the charcoals and wait for them to get ready. In the instances that that occurs, I'm happy as a lark, but mostly I settle for indoor grilling. Not exactly, the same, but delicious none the less.

There are other reasons to utilize grilling besides the flavor grilled food achieves - less oil. Grilling versus sauteing uses much less oil and fat required for the cooking. If you are cooking with little or no oil, you have a few choices: steaming, broiling, boiling, cooking in paper, baking or ... grilling.

I use a well-seasoned cast-iron grill pan, which as it happens, never leaves the stove top. Call that further proof of my laziness at not putting away dishes, but I just call it practical - I use the thing so often that putting it away would mean an extra preventable step come dinner time.

This recipe, Grilled Tofu and Squash with Easy Chimichurri Sauce and Lime-Scented Couscous, might sound like a mouthful, but is actually quite easy to prepare. The sauce is simple to make, as it utilizes the blades of a food processor, the veg and tofu is just skewered and grilled, the couscous is cooked and then tossed with beans, spinach and pepitas.

The best part is that it is a complete meal - grain, protein, dark leafy greens, seeds and herbs. Another great thing: you can skip the tofu and increase the vegetables since there is protein in the couscous. Gluten free? Use quinoa instead of couscous. Oh, the versatility!

We were completely smitten with this dish! The only trip-up could be that the recipe might not make enough chimichurri sauce if you are as liberal with its application as my husband was. On the bright side, this recipe calls for a fraction of the oil than the typical traditional chimichurri sauce does.

I just KNOW you have been waiting for the winner of Robin Robertson's updated and revised edition of Vegan Planet! Before I get to the winner (of which there is, unfortunately, only one), let me entice the rest of you who can also be winners in your own right if you purchase the book. As a reminder, this cookbook has been hailed  the "vegan bible," "vegan joy of cooking" and the "ultimate vegan cookbook."

It has 50 new recipes and all the information is updated for relevance to today. Here are some pictures I took during testing.

AUTUMN ROASTED VEGETABLES

CRISPY KALE STRIPS

CURRIED LENTILS WITH CARROTS AND PEAS

LEMON RISOTTO WITH PEAS AND SCALLIONS

SMOKY MAPLE KALE AND BEANS

I've strummed you along long enough! The winner of "Vegan Planet," out of 58 entries, is comment number 11 by Papa Dragon. [I feel terrible, but I was not contacted and had to choose another winner :{ ] Please email me at zsu [at] zsusveganpantry [dot] com so I can send this to you as soon as possible. Congratulations! You have until April 14 to contact me before I will have to sadly move on to another winner.

Return for another vegan cookbook giveaway on the very next blog post. I love passing out vegan cookbooks! Use the convenient follow-me buttons on the top right-hand side and don't miss a single opportunity.

I am linking to these recipe parties: The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks.  

I’ve decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons.

...and Pickled Okra.

creamy barley and split pea soup

Creamy Barley and Split Pea Soup Recipe

Winter has finally arrived, although I am sure lots of people would think that happened back in November. According to the astronomical society, the Solstice marks its passage. And since winter begets soup, as evidence by Kathy Patalsky's Babble.com article, 25 Classic Soups Gone Vegan, indeed if soup season hasn't arrived for you, yet, it is surely bound to. 

The above easy soup may not be all that quick, given that barley and split peas need about an hour to cook, but the prep and coddling are minimal, therefore this soup lands smack dab in the middle of "easy." In addition to the yellow split peas and pearled barley, it boasts zucchini and cauliflower. 

You could very simply substitute whatever vegetables you like or have on hand. I made this soup creamy by adding almond milk after the cooking was complete. Boiled vegan milk breaks and does not make for a good picture, so be warned, simmer to reheat, but skip the boil.

Cost Breakdown

peas and barley: $1

stock, spices: $3

milk: $1

cauliflower, zucchini, onion, carrot: $5

Total to make 8 hearty servings

$10.00

cinnamon snail, BBQ portobello grillers, panzanella salad with tempeh

Tester

Since I haven't posted in a little while, I thought I would do three in one from Tami's Grills Gone Vegan testing extravaganza. Unfortunately, Blogger had my blog deleted for a little while and had me a quite nervous about it. Do the Word Press people have as much problems with their blogging servers? Blogger has many problems, times when I can't blog and now this blog deletion. I think I've had enough and I am seriously considering switching to Word Press.

Back to the food:

Can you picture a Cinnamon Roll as big as your dinner plate? 

Look here:

That is how big that Cinnamon Snail is. Don't get fooled by the name, this no small quiet, unassuming snail; this is a ginormous-feed-your-family-cinnamon roll. Divine! I love the ease and simplicity of this recipe. 

Next up is this saucy wonderfulness. BBQ Portobello Grillers. So good! If you are a mushroom fan, this is the recipe for you. You can use store-bought BBQ Sauce for this, but both Tami and I recommend you making her Simple BBQ Sauce, also in the book. It takes less time than buying it and costs a fraction with more than triple the taste-reward. Add some of her Creamy Cole Slaw and you are set. BBQ Perfection.

Last up is Panzanella Salad with Tempeh. Vegetables come here to soak up the summer. Tomatoes, zucchini, peppers, onions - plus other surprises marry in this flavorful, light (not drenched like most panzanella salads!) mingle of tastes. Summer on a plate.

So, there you have some teasers. Enjoy the pics!

minestrone soup

Another request by Cat.

This is her most adored soup and it is so easy to make. This is the Olive Garden version of Minestrone Soup. Although I've made this soup a dozen of times, this was my best attempt. I am not a huge fan of oil and I've even been using coconut oil whenever I do use any, but I used the full 4 Tablespoons of olive oil in this and it was fantastic. 

I tend to minimize the use of processed fats in our diet (except last month, when I felt like I needed to make up for all of our healthy choices over the years), so this soup is great without the added oil, but it is really much better with it. 

Cost Breakdown

vegetables: $3

broth: $1

pasta: $.50

beans: $5

tomatoes: $2

spices, garlic, onion: $.50

Total to make 16 cups:

$12.00

garlicky ribz

We made a few recipes out of American Vegan Kitchen by Tamasin Noyes. I love garlic and this sounded great.

She has a recipe for the seitan in the very same book. While I totally love all of Tami's recipes, I do not care for steamed seitan. When we first went vegan, the first thing I disliked about seitan was the 'seitan' flavor. Even packaged seitan has that flavor, which is one reason that I make my own. The seitan achieves that aftertaste because it is cooked at too high heat - steaming is hotter than boiling water, which is one no-no with cooking seitan. Do not boil! Whenever I cook my seitan on the stove top I constantly monitor the temperature with a thermometer to make sure it never climbs above 212 degrees. Of course, I am now too lazy for such vigilance, so now I bake it in the oven, low and slow. There is no aftertaste and the flavors are great. The textures vary according to the type of seitan being made.

With that said, the ribz were a hit and the kids loved it. The BBQ Sauce was fabulous - tangy, sweet and garlicky.

To accompany it, I made her Macaroni and Cheese with Greens. The sauce isn't as thick as I expected it to be, but the flavors were delicious. Even the kids liked this, with the fresh greens in it.

My hubby was given a few beautiful yellow squashes by a coworker, and I had visions of Luby's cheesy squash dish dancing before my eyes. Waaay before we went veg, we were regular costumers of Luby's, a cafeteria type restaurant, and one of our favorite dishes was this cheesy squash recipe. See? There are more than a variety of reasons why becoming vegan is a great idea!

To make this vision a reality, I cooked my half-moon-cut squash until they developed some color, sprinkled a few tablespoons of flour on it, cooked the flour for a few minutes and made a sauce with almond milk, nutritional yeast, thyme and fresh pepper. This made a nice thick sauce, that was reminiscent of cheesiness. I was not concerned with overcooked squash in this dish - it sort of begs for it because of the creaminess of the sauce.

A little about the cost: We grew the tomatoes and peppers and the squash was given to us, but I priced it as I would have had I purchased them at Whole Foods.

Great dinner!

Cost Breakdown:

seitan: $2

tomatoes, sugar, flour: $4

spices, herbs: $1

pasta, spinach: $4

squash, red pepper, onion, garlic: $4

Total to feed a family of 7:

$14.00

thai noodle salad

I made a lite lunch pasta salad. I grilled a bunch of vegetables and cooked up some pasta. 

I am trying to make different dressings that do not need oil, so for the Thai influence I blended the meat of a young coconut with some fresh lime juice, and added a diced chili pepper. 

It all came together very nicely. It was fresh and still crisp tender. The only change I would make is the eggplant. While it is delicious fresh off the grill, the eggplant doesn't have quite the flavor after it sits for a bit. 

Cost Breakdown:

corn, green beans: $1

eggplant: $1

arugula:$.50

zucchini: $1

onion: $.50

peppers: $1

tomato: $1

pasta: $2

young coconut, sunflower seeds: $2

lime: $.25

Total to feed a family of 5:

$10.25

achiote rubbed zucchini tacos

Rick Bayless says that achiote-seed-marinated pork is very popular in a certain region of Mexico - forgot exactly where. He makes a taco with pork marinated in ground achiote seeds and garlic. It sounded good to me - except for the pig, of course, so I decided that zucchini would be the ideal sub. Why? Because my CSA says so!

I put about a bulb of peeled garlic, 1 T of ground achiote seeds (a.k.a. annatto), 1 t of ground allspice, 1 t ground pepper, 2 t Mexican oregano, 1 t salt, and 3 T of cider vinegar, in the food processor and ground everything together. I marinated my zucchini slices in the mixture for an hour and grilled them until tender. 

I made a great roasted corn sauce (again because my CSA says so - I have about 10 ears of corn), by roasting them in a cast-iron skillet and blending them with 2 dried yellow peppers and some lime and orange juice (just a little orange), adding a bit of water as needed.

The picture is of the zucchini in corn tortillas, but both David and I found the corn to be overkill and had another taco in flour tortillas and this is what we recommend. This was great in the flour tortilla with a little hot sauce!

Wonderful summer flavors! 

Cost Breakdown:

corn: $1.50

zucchini: $2

tortillas: $2

lime, orange, onion (pickled): $1.50

spices, herbs: $1

rice: $1

Total to feed a family of 5:

$9.00

alfredo primavera

When I was in my twenties, many moons ago, I worked with my brother who was the executive chef of some posh restaurant on the beach in Fort Lauderdale. I told you we have this culinary-curse. We worked long hours and were exhausted. Before we'd leave for home after yet another 14 hour day, he'd always make me Primavera Alfredo. Tons of cream and cheese and some vegetables to honor the 'Primavera' part - summer squash, carrots, cauliflower and broccoli.

I had tried for years to make Alfredo vegan. So many recipes with tofu and soy cheese and soy cream cheese - oh! the variations! No good. Hadn't found a single one that was up to par.

Until the humble cashew. As I've blogged before, nuts are our friends. Nuts are healthy, terribly delicious and marvelously versatile - much like soy. Since soy is something I love but know that, say it with me,...too much of a good thing is not necessarily a good thing, I wanted an alternative. Besides, soy always left a gritty texture in the sauce, unless it was silken and silken tofu and I do not get along. It has an odd flavor that I just can't get past.

On to the Alfredo...easy, creamy and delicious! Just make sure to strain your cashew milk before using it otherwise you will get the same texture as with the tofu - gritty!

Use whatever summer veggies you have (or spring veggies as the name 'Primavera' implies), but if you use eggplant, salt it a little and let it drain for 15 minutes - the eggplant will hold its shape better. Use tomatoes in the sauce cautiously as you are not going for tomato sauce here. In fact, adding them raw at the end is great.

Cost Breakdown:

cashews: $2

nutritional yeast: $.50

summer veg: $5

pasta: $3

Total to feed a family of 5:

$10.50

roasted vegetables

Nothing extravagant today. I was craving summer veggies and my CSA delivered a bunch last week. There are very few culinary treats as lovely as fresh summer vegetables. Japanese eggplant, tomatoes, yellow squash, zucchini, onions, basil, peppers, oh my!

I sprinkled some balsamic vinegar on them and poured them over some brown rice. I'm still a little tired from the bug, so this was just right.
 Fresh, fast and fabulous.

Gives a new meaning to "Dollar Meal."

Cost Breakdown:

zucch: $1

squash: $1

pepper: $1

onion, basil: $1

tomato: $1

eggplant: $1

rice: $1

Total to feed a family of 5:

$7.00

raw spaghetti and vegan meatball

It sure looks like spaghetti and meatballs! However, it tastes like squash and nuts. Not that that is a bad thing, but in this case looks are certainly deceptive. I suppose when I look at a plate of spaghetti I expect it to be hot and with a deep tomato flavor.

The recipe I used for this meal came out of Raw Made Easy by Jennifer Cornbleet. The spaghetti sauce called for 1 tomato and 1/2 c of sun-dried tomatoes. Although my mind said 'that's too much,' my hand still added it. I love sun-tomatoes but they dominate! The proportion of fresh v. sun was out of whack. So I remade the sauce, but I was running out of steam, getting tired.

The 'not meatballs' were once again made using nuts and well, ...they tasted like nuts.

I need to stop using raw cookbooks. I need to stop replicating cooked food because I am expecting one thing and another is delivered.

This is getting frustrating. I wind up making two meals on Mondays because the raw is under-appreciated by the kids and it is getting exhausting.

Next week I'm going back to the raw basics. Salad. Maybe an easy soup, and a cracker. Back to the raw-ing board.

Cost Breakdown:

squash: $1

walnuts: $1

tomato and sun-tomato: $2

basil, parsley, lemon: $1

Total to make 2 servings:

$5.00

indian-spiced rice

Another fridge cleaner! When you have freshly roasted and ground spices, fresh stir-fried vegetables and gremolata, you can't really go wrong.

I don't usually make Indian food at home because we live so close to a great Indian restaurant, and one of the best things about going to Indian restaurants is the variety. Realistically, am I going to cook four different curries and make 2 different breads as well as a whole bunch of other wonderful Indian dishes for a weeknight meal? And it is the variety I love - as well as the food, naturally. 

But today I felt the need to make something Indian inspired (maybe it's because of Top Chef last night). It had to be fast though, I'm still cleaning. I am hosting a couple of Literature Groups for my kids over the next year and I need it to be spic and span, otherwise I can feel my Mom shaking her head.

So I toasted some fenugreek seeds, yellow mustard seeds, coriander seeds, cumin seeds and ground them up. I cooked the rice with this spice mixture, adding a chopped tomato, turmeric and paprika. 

When the rice was almost done cooking (and brown rice takes a while), I stir-fried sunflower seeds (remove from pan and set aside), 1/2 onion, 1 corn (kernels removed) and zucchini, diced (these takes longer to get color so make sure it has before adding...), a 1/4 of a red cabbage, chopped. Quickly stir-fry after adding the cabbage so it stays crisp tender.

Add the rice to the veggies and sunflower seeds, squirt it with thejuice of 1/2 lime, adjust seasoning and serve with the gremolata.

Gremolata:

1/2 c cilantro, minced

2 cloves garlic, smashed and minced

zest of 1 lime

salt and pepper

Mix all the ingredients and mince everything together or process all in a machine. 

Cost Breakdown:

zucchini: $1

cabbage: $1

corn, onion, garlic: $1

brown basmati rice: $1

tomato: $1

cilantro, lime, spices: $2

Total to feed a family of 5:

$7.00

vegetable ommes anna

The kids are still an hiatus and I am still cooking. I had a bunch of veggies in my fridge that didn't have a home on my menu, but I needed to get them cooked because my CSA is coming Friday and I need to make room for the new veggies. Out with the old!

Anyway, Pommes Anna is a dish of crispy, buttery potatoes that has layers of potatoes baked in tons of butter until the cake is crispy and golden. I thought - well, why not sub veggies instead. So I took my trusty well-seasoned cast iron pan (ask me if you need to know how to season your pan - it is worth it!), layered a few rows of potatoes, added my diced, lightly sauteed corn, green beans, red pepper, eggplant, onion, garlic and zucchini, topped it with a few more layers of potato and baked it for 30 minutes and broiled it for 10 minutes.

The outcome was the aforementioned buttery-crispy dish, albeit with a  vegetable medley added that turned out to be a delicious light lunch.

I used olive oil instead of the butter and since I was not trying to 'fry' many layers of potatoes as in the original Pommes Anna, I didn't need to drench it with fat. (Not that you need to drench the original in fat anyway.) I only used salt and pepper to season it - the vegetables were enough seasoning.

Cost Breakdown:

zucchini: $1

corn: $1

onion, garlic: $1

eggplant: $1

green beans: $1

potatoes: $1.50

Total to make 6 servings:

$6.50

grilled vegetables

What better way to kick-off August summertime than with a delicious grilled vegetable plate? Grilling veggies is such a taste treat! There is nothing like it. The sweetness of the vegetables is enhanced with grilling and the smokiness of them has no parallel.

There are so many ways to serve these scrumptious grilled vegetables: between slices of bread with veganaise or hummus, chopped and mixed into a grain like couscous or quinoa, drizzled with balsamic reduction or just plain right of the grill. I also grilled some lemon and lime to be squeezed on the veggies after they cam off the grill.

Grilled citrus is  so exciting!

These are just basic grilled vegetables: sliced 1/4 in  thick, rubbed with some olive oil and sprinkled with salt and pepper. You can make them more regional or ethnic by adding certain seasoning or marinading them before grilling. Any way you like it is bound to be wonderful.

Cost Breakdown:

squash: $1

zucchini: $1

eggplant: $1

onion: $1

corn: $1

lemon and lime: $1

potatoes (leftover baked): $1.50

Total for a platter of grilled goodness:

$7.50

eggplant and zucchini stroganoff

European Night

I have made stroganoff before, using seitan or tofu or some other meat substitute, but tonight I used all vegetables. Except for the pasta, there is no processed anything in this dish. No sour cream substitute or soy cream or anything that you need to get off the shelf at the grocers.

I seared criminis, Japanese eggplant and zucchinis. I sauteed onions, garlic and peppers. I blended 1 c cashews with 3 c water and strained it through a nut bag. I added 3 T of Bryanna's homemade chicken-style broth mix and heated the whole thing together. As I've blogged before, the fresh nut milk thickens when heated. To sour it up a bit, I added 1 T of white balsamic vinegar.

I cannot find non-egg, wide noodles at the stores here, so I made them using lasagna noodles that I sliced into thick strips after cooked.

Heaven on a plate. So, so good.

Even the kids who do not like zucchini loved this. Of course, they said it would have been even better without the zucchini.

Not the adults! Perfect as is!

Cost Breakdown:

cashews: $1

nutritional yeast: $.50

eggplant, zucchini, mushrooms: $5

onion, garlic, pepper: $1

lasagna noodles: $2

Total to feed 8 people:

$9.50

EGGPLANT AND ZUCCHINI STROGANOFF PRINTER-FRIENDLY RECIPE

raw mexican cabbage boats

Raw Night

I made a Mexican-style stuffed cabbage boats. I used soaked sunflower seeds, onions and garlic to make the filling. But since I am beginning to see that a lot of raw foods that are trying to imitate other meals are utilizing nuts and seeds, I wanted to add something different. So, I also chopped up fennel, zucchini and summer squash and mixed it with my seed filling. Not so say that nuts and seeds are not good for you, on the contrary, they are immeasurably so, but I am seeing that there is some dependency on them. All things in moderation.

I topped it with a salsa of avocado, spring onion, and yellow and red tomatoes. 

As for the cabbage, I attempted to dehydrate some leaves to see if I could get a crunchy shell. Nope. It turned out brittle and the color was off. I'll try marinating it in some olive oil next time.

The boats were Mexican influenced with the addition of chili powder,  chipotle chili powder and lime zest.

Very filling and delicious! I'm actually looking forward to raw nights. Not only is it easy and quick to make, but it tasted good.

If you make this, though, do not stuff the leaves as much as I did - not enough leaf for the filling.

Cost Breakdown:

2c sunflower seeds: $3

cabbage: $2

tomato, avocado,lime, onion, garlic: $3

zucchini, squash, fennel: $3

Total to make 10-12 boats:

$11.00