Tag Archives: zucchini
Chickpea, Fennel & Squash Soup | kitchenoperas.com -- vegan, dairy-free, gluten-free

Chickpea, Fennel & Yellow Zucchini Soup

Our weather turned this morning — it’s officially fall, and I’m loving it.  ‘Tis the season of fuzzy sweaters, pumpkin spice lattes, and most importantly, soup! Now, my Mum is the soup alchemist in our family, but I’ve come up with something delicious… chickpea, fennel and summer squash, cooked in white wine with herbes de […]

Continue Reading

Raw Vegan Pad Thai (or Noodle Salad with a Spicy Almond Dressing)

So earlier this week, I picked up a bag of kelp noodles (the Sea Tangle brand, if you’re wondering), and stuck them in the fridge. “What the heck are kelp noodles????“, you may be asking?  Well, they are just like they sound.  They’re made from kelp (seaweed) and have no taste of their own, so […]

Continue Reading

Zucchini Salad with Garlicky Miso Tahini Dressing

Ohhh yum.  I like this salad so much I’ve had it for lunch two days in a row. On day one, it looked like this (spiral-cut zucchini & carrots thanks to my veggie spiral slicer!): On day two (today), I got creative and added some extra stuff: I liked the “extra stuff” so much that […]

Continue Reading

Zucchini Noodles à la Grecque

Zucchini noodles!!!!!!  And the term “à la Grecque” (in the Greek-style) here refers to the black olives and feta that I’ve added to these zucchini noodles. “Zucchini Noodles?” you may be asking.  Yes, zucchini noodles!  They are a wonderful veggie treat brought to you by my new contraption: a vegetable spiral slicer!  You put your […]

Continue Reading

Orzo with Garlic Scape Pesto

So… have you been waiting with baited breath to see what I’d do with the Garlic Scape Pesto?  Well, it desperately needed to be combined with some pasta for dinner, and this is the garlicky result: Orzo with Garlic Scape Pesto. I wanted to up the veggie content here, and used the flavours that the […]

Continue Reading

Magenta Beet & Lentil Salad

I first started making Mark Bittman’s Beet & Lentil Salad last April, when I needed to take a gluten-free vegan dish to Ashley‘s birthday potluck.  I had some ramps (also known as wild leeks) on hand from the farmers’ market and roasted them along with the beets, and tossed them into the final salad.  Holy […]

Continue Reading