Eggplant, Green Olive and Provolone Pizza


  • 1 garlic clove, minced
  • 1/3 cup extra-virgin olive oil
  • 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
  • 1 pound store-bought pizza dough at room temperature
  • 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
  • 18 pitted green olives, coarsely chopped (1/3 cup)
  • 1/4 cup chopped flat-leaf parsley


  1. Prepare a gas grill for direct-heat cooking over medium heat.
  2. Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1-inch pieces.
  3. Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.
  4. Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.

Recipe sourced from here!

Charred Okra with Tomatoes



1 tablespoon olive oil
1/2 pound okra, halved lengthwise
1/2 cup onion, sliced vertically
3 garlic cloves, thinly sliced
1/2 cup peeled, seeded, and julienned plum tomato
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper
1 tablespoon butter
2 teaspoons chopped fresh thyme leaves
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt

How to Make It!

Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add okra in a single layer; cook, without stirring, 3 minutes or until charred. Stir. Add onion and garlic; cook 2 minutes or until lightly charred. Add tomato, sugar, and pepper; cook 1 minute or until tomatoes start to break down.

Remove pan from heat; stir in butter and remaining ingredients.

VARIATION- Charred Okra with Tomatillos: Use 1/2 cup peeled, julienned tomatillo instead of plum tomato. Swap 2 teaspoons chopped fresh oregano for the thyme, and substitute 1 teaspoon grated lime rind for lemon rind.

Recipe sourced from here!

Chilled Cucumber Soup with Pico de Gallo



  • 2 cucumbers, peeled and roughly chopped
  • 1/2 cup cilantro
  • 1/2 pound silken tofu
  • 3/4 cup vegetable broth
  • 1 large garlic clove
  • 2 teaspoons white wine, or champagne vinegar
  • 1 teaspoon kosher salt


  • 1 large, ripe tomato, seeded and finely diced
  • 1/4 cup white onion, finely diced
  • 1/2 jalapeño pepper, seeded and minced
  • 1/2 of 1 lime, juiced
  • 2 tablespoons olive oil
  • Salt, to taste



  1. In a blender, combine all ingredients for the soup. Purée until smooth. Refrigerate at least two hours to chill before serving. Season to taste.


  1. In a small bowl, combine tomato, onion, jalapeño, lime juice, and olive oil. Toss to combine. Taste for seasoning and add salt accordingly. Chill two hours before serving for flavors to develop.


  1. Ladle cold soup into chilled bowls.
  2. Carefully spoon pico de gallo onto soup so that it doesn’t plop to the bottom, but rests gently on top.

Recipe sourced from here!

Summer Tomato Jam


  • 2 pounds ripe tomatoes
  • 1 1/2 cups light brown sugar
  • 1 lemon, zested and juiced
  • 1/4 teaspoon ground ginger (I like roasted ground ginger)
  • 4 half-pint jars, sterilized


  1. Add the tomatoes to a blender or food processor. Pulse several times to crush the tomatoes.
  2. Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ground ginger. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool, metal spoon into the jam. It should slide of the spoon in a thick sheet – not in watery droplets.)
  3. Ladle the jam into the jars and seal. The jam is delicious right away, but tastes even better after a few weeks.

Recipe sourced from here!

Vegan Zucchini Fudgy Brownies


10 min prep, 25 min cook

    • 1 medium zucchini, peeled and sliced, then measured 150g
    • 1/4 cup + 2 tablespoons (120g) pure maple syrup
    • 1/2 cup (128g) creamy roasted almond butter
    • 1/2 teaspoon (2.5g) vanilla extract
    • 1/4 cup (32g) superfine oat flour (see Note)
    • 1/4 cup + 2 tablespoons (36g) unsweetened natural cocoa powder (not dutch)
    • 1/2 teaspoon (3g) fine sea salt
    • 6 heaping tablespoons (95g) vegan chocolate chips + 3 tablespoons (45g) for topping (95g)
Note: As usual, I suggest a scale, especially with the zucchini amount for this recipe, as too small or too large will either make the brownies too wet or too dry. Also, the brownie base is super chocolatey, not very sweet. This is to account for all the yummy chocolate chips added. If you prefer the brownie base to be sweeter, add 1-2 tbsp of a DRY granulated sugar after tasting the wet batter. Just keep in mind all the chocolate chips make it plenty rich after baked.
Note 2: If you want to make these with spelt flour, just sub the oat flour with the same amount. If you want to make these with regular all-purpose flour, while I have not tested it, I’m sure it would work fine. All-purpose flour will make them more dry and cook faster, so check them around 20 minutes and cook until the desired cooked center.


  1. Spray a nonstick 9×5 loaf pan with nonstspray well on the bottom and sides. These will stick bad if you don’t spray the pan! Preheat the oven to 350 F degrees.
  2. Peel and slice the zucchini. Use a scale so you get the correct amount of moisture for the brownies, as all zucchini sizes are so different.
  3. Add the zucchini and all of the remaining ingredients, except the chocolate chips, to a food processor. Process until smooth. Scrape the sides and process for another minute. It should be very smooth and runny. Taste and you will see the batter is not very sweet, since there is chocolate chips added, but if you want the base sweeter, add 1-2 tbsp of a dry granulated sugar.
  4. Stir in the chocolate chips, but do not blend. Pour the batter into the prepared pan, making sure to really scrape out allll of that chocolatey goodness.
  5. Bake for 22-25 minutes until they have a dry/shiny look on top and have pulled away from the edges. The toothpick can have a tiny bit of sticky crumbs, but not super wet batter. I baked mine for 25 minutes and they were cooked the way I like, but still nice and fudgy. If you prefer a cake-ier brownie, cook a few minutes longer until the toothpick comes out CLEAN. Depending on whether you correctly measured your zucchini will affect the baking time, as less water from the zucchini means they will cook faster. Check the brownies at 22 minutes.
  6. Let them cool in the pan 45 minutes to an hour, no exception, or they will fall apart. These firm up a ton while they cool. Slice into desired size and carefully remove. Eat as is or with a delicious scoop of whipped cream or vanilla ice cream. I loved these with SoDelicious CocoWhip cream!
Recipe taken from The Vegan 8, thank you for sharing your beautiful recipe with our community!