Zucchini Pancakes with Roasted Tomatoes

Serves 4

• 2 medium zucchini
• 12 oz. cherry tomatoes
• 6 tbsp. olive oil, divided
• 1 ½ tsp. salt, divided
• ¼ cup sliced scallion
• 2 cloves garlic, minced
• 2 tbsp. minced cilantro
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• ¼ tsp. ground turmeric
• ¼ tsp. ground black pepper
• 1 ¼ cups chickpea flour
• 1 tsp. baking powder
• 2 eggs, beaten

Preheat oven to 400°F.

Grate 3 ½ cups of zucchini into medium bowl using large grating side of a box grater.  Place in strainer and let sit for 20 to 30 minutes to drain. Squeeze out remaining liquid and return to bowl.

While zucchini drains, combine cherry tomatoes, 1 tbsp. olive oil, and ½ tsp. salt in small bowl and stir to coat tomatoes. Transfer tomatoes to small tray, and bake for 15 to 20 minutes, until tomatoes start to brown and release juices. Set aside.

Add scallions, garlic, and cilantro to drained zucchini, and stir to combine. Sprinkle in remaining salt, cumin, coriander, turmeric, pepper, chickpea flour, and baking powder and mix until dry ingredients coat zucchini. Add eggs and stir until completely combined. 

Heat medium skillet over high heat and pour in 3 tbsp. olive oil. Scoop out ¼ cup of batter and gently drop into skillet. Repeat three times until four zucchini cakes are in skillet. Cook 3-4 minutes, until lightly browned.  Flip cakes and gently press to flatten. Cook for an additional 3 minutes then transfer to plate.  Add remaining olive oil to pan, and repeat cooking steps with remaining batter. 

Top cooked zucchini cakes with roasted tomatoes and serve. 

Tofu Tacos with Summer Squash Slaw

Serves 4-6

• 1 package (14 oz.) firm tofu
• ¾ tsp. salt, divided
• ½ tsp. ground cumin
• ½ tsp. smoked paprika
• ¼ tsp. dried ground garlic
• ¼ tsp. ground black pepper
• ¼ tsp. ground chipotle pepper
• ½ tsp. dried oregano
• 3 tbsp. olive oil
• 2 tbsp. low-sodium soy sauce
• 1 medium yellow squash
• 1 medium carrot
• 2 tbsp. lime juice
• 3 tbsp. minced cilantro
• 3 tbsp. diced red onion
• 6 6-inch soft corn tortillas

Drain tofu and pat dry with towel.

In small bowl, mix ½ tsp. salt, cumin, smoked paprika, ground garlic, black pepper, chipotle, and oregano.

Heat medium-sized skillet over medium-high heat. Add olive oil and spice mixture. Cook, stirring constantly, for 30 seconds. Crumble tofu into pan and stir to coat with spices. Add soy sauce and stir again. Pat mixture into an even layer and cook, stirring occasionally, for 5 minutes. Lower heat and cook an additional 3-5 minutes until tofu browns. Remove from heat.

While tofu is cooking, grate summer squash and carrot into medium bowl using large grating side of a box grater. Add lime juice, cilantro, onion, and remaining ¼ tsp. salt. Stir to combine.

Distribute tofu mixture evenly on tortillas, top with summer squash slaw, and serve immediately.

Tempeh Salad in Lettuce Cups

Serves 4

• 1 8-oz package tempeh, cut into ½-inch cubes
• 2 tbsp. olive oil
• 2 tbsp. diced red onion
• ¼ cup grated carrots
• 2 tbsp. diced cucumber
• ½ tsp. salt
• ¼ tsp. ground black pepper
• 1 tbsp. Dijon mustard
• 1 tbsp. avocado oil mayonnaise
• Romaine lettuce or endive leaves

Pour olive oil into medium skillet over high heat, add tempeh and cook until golden, stirring often. Transfer tempeh into medium bowl and allow to cool slightly. Stir in onion, carrots, cucumber, salt, pepper, mustard, and mayonnaise until well mixed. 

Divide mixture evenly among lettuce leaves and serve immediately.

Whole Wheat Pasta Salad

Serves 4

• 12 oz. whole wheat penne
• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 ½ tsp. dried oregano
• 2 cloves garlic, minced
• ¼ cup diced red onion
• ½ tsp. salt
• ¼ tsp. pepper
• 1 cup halved grape tomatoes
• ½ cup diced cucumber
• ½ cup diced fennel
• ¼ cup roughly chopped fresh basil leaves

Cook pasta according to package instructions.

While pasta cooks, whisk together olive oil, vinegar, oregano, garlic, onion, salt, and pepper in small bowl. 

Once pasta is cooked and drained, rinse under cold water. Drain again and transfer to large bowl.  Add dressing and toss to coat pasta.  Add tomatoes, cucumber, fennel, and basil.  Toss to combine. 

Chill in refrigerator for at least 30 minutes or overnight before serving.