Zucchini pizza (shredded zucchini in the crust):
http://all-natural-mama.blogspot.com/2009/08/zucchini-pizza-recipe.html

Stuffed Zucchini:
http://all-natural-mama.blogspot.com/2009/07/stuffed-zucchini-recipe.html

Kimi, what are your thoughts on tempeh? I searched the blog for it and came up with nothing. Have you tried it?

Mediterranean Tempeh is an economical dish that’s made with tempeh, a staple of Indonesian cuisine for centuries. It is a cultured food made with soybeans. It is cultured like cheese, yogurt, miso, and sauerkraut. Because the soybeans have been culture, the proteins are predigested and the B vitamins are increased. It is high in protein and minerals, full of B12, and contains as much protein as chicken or beef. It’s also cholesterol-free and low in fat.

Mediterranean Tempeh is the perfect combination of an ancient cultured food and summer’s bounty—tempeh, tomatoes and basil. This recipe has taken me several months to get the right blend of ingredients. It has just the right combination of herbs to give it that Mediterranean essence. Savoring this dish brought back memories of sun drench days on the Riviera overlooking the Mediterranean Sea. Each bite was a refreshing reminder of my carefree days by the sea.

Katie @ Kitchen Stewardship
Healthy Fruit Pizza http://www.kitchenstewardship.com/2009/07/28/recipe-connection-a-healthy-and-tasty-version-of-fruit-pizza/
My new recipe using real food is a HUGE improvement over the standard recipe for fruit pizza, and uses the berries in season right now, homemade yogurt cheese, grass-fed butter, and whole wheat flour…so yummy.

This sauce is wonderful and would go well with just about anything. It is similar to the satay sauce used in Thai restaurants. I doubled the sauce because I love it, especially if you are serving rice with it. We make it to go along with left overs (we call them LO’s) to make it seem like a whole new meal ) Very filling.

1/4 C. peanut butter (we like the chunky style)
2 T. Equal or sugar (we use 1T sugar)
1 1/2 T. hot water
1 T. lime juice (fresh squeezed is hugely better!)
1 T. light soy sauce (we use regular)
1 1/2 tsp. dark sesame oil
1/4 tsp. red pepper flakes

2 T. vegetable oil
4 C. fresh broccoli florets (or a little more is okay)
1/2 C. chopped red bell pepper
1/4 C. sliced green onion
1 garlic clove, crushed (we use more)

Combine the first 7 ingredients until well blended; set aside. I just whip it well with a hand whip. Heat vegetable oil or spray in large skillet over medium high heat. Add last four ingredients. Stir-fry for 3-4 minutes or until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture. Make a couple hour ahead and let it sit out until dinnertime. Serve at room temperature.

Found this recipe spring 2007, Just wanted something different to do with broccoli. We have always loved Thai flavors, and this was a huge hit with the whole extended family. Be really careful not to overcook the broccoli.

A wonderful, inexpensive freezer treat for the middle of summer!