As much as possible, I try to feature my own recipes on this blog. However, sometimes a recipe from a fellow vegan's blog stands out so much that I simply must mention it here as well. Gnocchi with Zucchini and Portabella Mushrooms from Fat Free Vegan is just one such recipe.
This simple dish is easy to put together, nutritious, and absolutely packed with flavor. It is one of my top 10 favorite foods, hands down. The author is critical of it on her blog, but I made the suggested change of cubing the zucchini instead of cooking it in ribbons, and it comes out perfectly for me every time.
I'm a cook who is not shy to add a little olive oil to a pan to help the cooking process along, and I have the belly to show for it. Despite the temptation to do so in this recipe, I refrained, and was richly rewarded with the deeply caramelized flavor of the zucchini and mushrooms. Every bit of the goodness is deglazed off the bottom of the pan by the tomatoes. You may not have faith in this dry cooking method as you're making this recipe, but trust me. Follow the directions, and you will come out with an end result that sends your mouth on a flavor trip through the planets.
This dish is so loaded with vegetables that you don't even really need a vegetable to round out your meal. The photo above shows the gnocchi served alongside some black bean croquettes with vegan hollandaise sauce. Scrumptious!
No comments:
Post a Comment