Vegan Zucchini "Steaks"

We had these yesterday for lunch with potatoes and they were absolutely scrumptious!
The great thing about them is that you can prepare them as a side dish to go with baked yams, mashed potatoes, brown rice or whatever you're having, or you can stick them into sandwiches! You can top them with your favorite spaghetti-style sauce or even with a gravy and they will have another whole set of possibilities. Try them, they are superb!
1 large zucchini, washed
3/4 cup whole wheat flour
2 Tbsp. cornstarch
3 Tbsp. sesame seeds
Salt to taste
1 Tbsp. sweet paprika powder
1 tsp. onion powder (or 1 medium onion, grated)
1/2 tsp. garlic powder
1/4 cup wheat germ
1/2 tsp. coriander (powder)
1 cup tofu, drained and mashed

Chop zucchini and put together with tofu and sesame seeds, add onion, if not using onion powder, with 1/2 cup water. Process till smooth. Scrape into a bowl and add all the rest of the ingredients, adding well.
Warm a skillet barely "painted" with olive oil. Drop mixture into the skillet by large tablespoonfuls and shape into steaks, making them about 4 inches long and about 1/8 inch thick. When you have cooked for 5 minutes, turn with a spatula. Keep cooking and flipping till they are golden brown.


Yield: 7 large steaks (you can double recipe if you want more)




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Soy Zuchini Patties

1 large zuchini squash
1/2 cup soy flour
2 Tbsp. corn starch
Salt to taste
2 Tbsp. sesame seeds
1/2 tsp. garlic powder
1/4 tsp. turmeric
1/4 tsp. Italian Seasoning
1 Tbsp, sweet paprika powder
1/2 tsp. coriander seeds, ground

Shred the zuchini very fine and mix it in a bowl with the rest of the ingredients.
Form the patties and bake them in an oiled cookie sheet at 350º F until golden brown, turning
to brown on both sides.
Yiled: 6 patties.
This recipe is for a small family or a single person that likes to make food in advance for the
week ahead. You can easily double the recipe for a larger family or to share with company.

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