Category: zuchinni

blue zones, easy vegan recipes, meatles mondays, no meat, plant based, plant based dinners, vegan meatballs, wellness wednesday, zoodles, zuchinni

Veggie No-Meat Balls with Zoodles | Vegan Recipes | Blue Zones

Wellness Wednesday took us to Blue zone, Loma Linda, California. A place where they outlive the average American by 10 years! One of their secrets- eating 1/2 to 1 cup of beans a day. And this recipe is one way you can introduce more beans into your diet. These No-meat meatballs are made from chickpeas. Using canned chickpeas, you can have this meal done in … Continue reading Veggie No-Meat Balls with Zoodles | Vegan Recipes | Blue Zones

Chef Joanna3 Comments
blue zones, chermoula, chickpeas, dutch oven, ebooks, exotic cooking, gluten free, keto, moroccan, morrocan food, plant based, tagine, vegan, zuchinni

Vegetable Tagine with Chermoula Sauce (vegan & gluten free) 🌱

House will smell amazing and any vegetable will taste incredible with this spice mix! No tagine required- just use a Dutch oven. Top the stewed vegetable with bright and herbaceous Chermoula (the 5th green sauce you should know. Like Moroccan pesto). Eat with pita bread or couscous to soak up all the sauce. I added chickpeas and toasted almonds on top to make it a … Continue reading Vegetable Tagine with Chermoula Sauce (vegan & gluten free) 🌱

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cheese, flor de calabaza, garden, mexican cooking, quesadilla, simple cooking, socal, spring, squash blossom, summer, vegetarian, zuchinni

Quesadilla de flor de Calabaza | Squash Blossom Quesadilla in the Garden

Today I went cooking in the garden to make one of my favorites: Quesadilla de flor de calabaza (squash blossom quesadilla)🌼🧀. I grew up with my dad making these for me whenever zucchini would come in season. This is what a zucchini flower looks like and it’s totally edible. Mixed with cheese in a quesadilla- it is the true spring/summer treat. I topped mine with … Continue reading Quesadilla de flor de Calabaza | Squash Blossom Quesadilla in the Garden

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