Spicy Sesame Noodles with Green Beans

Ah, yet another wonderful morning spent outdoors as oppose to inside our cold apartment. I braved the breeze (and potential poison oaks) by wearing shorts today for our 40-minute jog/hike. Did I nearly freeze to death like usual? Not this time (I think my body's adapting...). Wonderful.
For lunch, we fed our muscles the protein they needed with our favorite chickpea dish. And for dinner?

Tahini and ginger heaven, I shall call it.

Oh, my gosh. It was crazy good. I totally thought peanut butter was the only secret ingredient for nutty noodle sauce; peanut butter has met it's match (no worries, PB; we still love ya)!

This meal was not only cheap but very simple to make. Really, all we needed to buy was tahini and green beans. ^_^
We can all thank Robin Robertson for this recipe. I mean, she's like a GOD at vegan cooking!

Spicy Sesame Noodles with Green Beans
makes 4 servings

2 tablespoons tahini (sesame paste)
1 tablespoon sugar (I used stevia)
3 tablespoons rice wine vinegar
1/4 teaspoon crushed red pepper
1/4 cup soy sauce
2 tablespoons water
8 ounces green beans, trimmed and cut into 1-inch pieces
12 ounces noodles of choice (soba, rice, even linguine)
2 tablespoons toasted sesame oil
1 tablespoon canola or grapeseed oil
1 medium red bell pepper, thinly sliced
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1 tablespoon sesame seads, for garnish

1. In a small bowl, comine the tahini, sugar, rice wine vinegar, and crushed red pepper until well blended. Stir in the soy sauce and water until blended. Set aside.
2. Steam the green beans until just tender, about 5 minutes. Remove and rinse under cold water. Drain well and set aside. Cook the noodles according to package directions. Drain well, rinse, toss with sesame oil, and set aside.
3. In a large skillet or wok, heat the canola oil over medium heat. Add the bell pepper, garlic, and ginger and stir-fry until softened, about 1 minute. Add the steamed green beans, cooked noodles, and sauce and toss to combine; heat through.
4. Transfer to a large serving bowl and sprinkle with sesame seeds. Serve immediately.

It was delicious. Leftovers were completely out of the picture tonight.

Below is the estimated nutrition info per serving. Since the recipe calls for noodles of your choice, I did not calculate the calorie count for that.

Nutrition Facts per Serving

Calories: 160
Fat: 13g
Carbs: 10g
Protein: 3g
Fiber: 2g

Naturally, your choice of noodles will affect calorie counts and such. We used rice noodles and we also added broccoli and tofu (for more fiber and protein). This dish can easily be made gluten-free by using wheat-free soy sauce and rice-based noodles. You may also decrease fat content from this meal by using an oil spray.
This meal was an instant favorite and I plan to be making this again very soon. Now I know where to use all that tahini paste!

Comfort's Tortilla Soup

While browsing through The Salvation Army thrift store a week ago, I stumbled onto this old cookbook from 1992 called "Cooking Smart" by Sharon Tyler Herbst. It wasn't exactly vegan friendly but it was less than a dollar and the recipes could easily be veganized.
I decided to make tortilla soup, which I have never had before. Yesterday's rainy weather and our recipe-approved pantry gave me the chance to finally make it.

It was a success!

The soup was delicious and it made our kitchen smelled like an authentic Mexican restaurant! This recipe was very simple to veganize; I just used vegetable broth instead of chicken stock. Also, though I did not use it, Tofutti sour cream can be used in place of regular sour cream.

Comfort's Tortilla Soup
serves 6 to 8

about 4 cups tortilla chip strips
12 plum (Roma) tomatoes
1 tablespoon olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 tablespoon fresh minced oregano or 1 teaspoon dried oregano
1/2 to 1 chipotle chili pepper, seeded
about 6-8 cups vegetable broth
1 to 2 teaspoons sugar (optional)
salt and freshly ground black pepper
lime wedges, vegan sour cream, avocado slices, and sprigs of cilantro for garnish

1. Position oven rack about four inches from the broiling unit. Preheat broiler. Lightly oil a large baking sheet; set aside.
2. Stem tomatoes and cut in half. Arrange, cut side down, on prepared baking sheet. Broil until tomatoes begin to brown, about 10 minutes. Use a spatula to gently turn tomatoes; broil second side.
3. While tomatoes are broiling, heat oil in a large heavy saucepan. Cook onion over medium heat until nicely browned, 10 to 15 minutes. Stir in garlic and oregano; cook for 2 more minutes.
4. Remove tomatoes from oven and pull off any blackened bits of skin. Process tomatoes and chipotle in a blender or food processor until pureed.
5. Add tomato puree, six cups of the vegetable broth, and half of the tortilla strips to onions. If tomatoes are not at their peak of flavor, stir in 1 to 2 teaspoons sugar. Bring soup to a boil. Reduce heat to simmer, uncovered, 25 minutes.
6. Serve soup hot. Top each serving with a small handful of the remaining tortilla strips, a dollop of vegan sour cream, 1 or 2 slices of avocado, and a sprig of cilantro. Serve lime wedges and any remaining tortilla strips on the side.

Steam!

Fresh lime juice is a must as it balances the warm soup with a cool, tangy flavor.
Below are the estimated nutrition facts for six servings (about one ladle-full; does not include additional toppings or the optional teaspoons of sugar):

Nutrition Facts per Serving

Calories: 162
Fat: 7g
Carbs: 23g
Protein: 3g
Fiber: 4g

Pretty great for low-calorie meal options. =) The soup got it's name in dedication to Comfort's, a restaurant in San Anselmo, CA; Herbst was friends with Glenn Miwa, the owner of the restaurant. I suppose Miwa served this soup to his customers as Soup of the Day. Delicious.

Refreshing Acai Bowl

I would be scaring everyone if I said I almost died today.

So instead of using overly exaggerated metaphors, I'll just say it straight: practicing yoga at 100 degrees is hard! Apparently, I didn't die but I got so dizzy and queasy in the yoga room that I decided to listen to my body and leave (even though I already took way too many breaks). Ugh, I feel so bad because leaving is so disrespectful, not only to the instructor but to the entire studio. Did I type up a whole-hearted apology email? Absolutely.

With that being said, I drove back home (looking like a tomato!) and made myself a cool, tasty, refreshing acai treat.

Maybe this is what my body needed.

The acai bowl was amazing; would actually like to make myself another one! I have already took a stab at making acai bowls but they usually come out too runny. However, this recipe begged to differ; it was creamy and resembled soft-serve ice cream. I've found my new favorite treat for hot days (or post-hot yoga practices).
Have you ever tried acai before? The fruit itself is honestly quite intolerable and I cannot put a finger on the taste but all you need is some ripe bananas to naturally sweeten the berries. Yum, yum, yum. Click here for this awesome recipe.

Que the heavenly music.

Acai is known for its high antioxidant and omega-3 content and unique taste. The nutrition info below is based on using unsweetened acai and does not include the optional use of granola.

Nutrition Facts

Calories: 312
Fat: 9g
Carbs: 59g
Protein: 4g
Fiber: 11g

Tasted like ice cream but has 11 grams of fiber. I'm sold!

Chilaquiles

*looks at title of post*
If you've never heard about it, don't worry. I never knew what chilaquiles were until Rick introduced me to it about a year ago in July. As soon as I found out how much he liked the Mexican breakfast dish, I cooked some up for him for his birthday. It was quite a tasty surprise! ^_^
Today was no special occasion but we had a bag of almost-stale chips that we needed to use! Still, I was able to wake up earlier than Rick so I cooked breakfast before he knew about it. Hahaha. Winning.

Beautiful and delicious.

For starters, chilaquiles can be described as soggy, spicy, salad-like breakfast nachos dressed in beans, diced tomatoes and red bell peppers, and cilantro served on a bed of greens. It's a perfect savory breakfast choice, especially if you dig the Mexican-inspired flavors. I used black beans, more than a handful of corn tortilla chips, and I served it all on top of shredded romaine lettuce. So good (and pretty!). Click here for the recipe.

The aftermath: one clean plate and two full bellies. =)

The original recipe says it serves one but I really think the recipe is great for two people so I'll provide nutrition info for two servings. As with all nutrient info, they are only approximations (depends on more or less beans/chips, oil spray instead of olive oil, etc.).

Nutrition Facts per Serving

Calories: 259
Fat: 12g
Carbs: 33g
Protein: 7g
Fiber: 7g

Delicious. It gives us a break from our usual toast and jam brunches. ^_^
Wanna see a picture of my first attempt of this dish?

This was taken about a year ago on the morning of Rick's birthday. <3 As you can see, I added corn and used refried beans with the chips, and everything was served on top of shredded green leaf lettuce. I think the these chilaquiles are beautiful no matter how they're made. By the way, Rick's parents' red plate is so pretty, isn't it? =)

Vegan Irish Stew

Happy St. Patrick's Day to you all!

I didn't get pinched this year, seeing as how I worked really early in the morning today and my work shirt is green. Other than that, I had this mad craving for Irish soda bread all day. I ended up giving in to my odd temptation, buying a whole circular loaf of bread, and I ate half of the entire thing within the 8-hour work shift. That thing was probably half a pound! *oink, oink* Oh, well. I suppose it could have been worse..? At least my craving is fulfilled.
Anyway, two weeks ago (early planner!) I found this recipe for a vegan version of a traditional Irish stew called stobhach Gaelach.

How perfect for a rainy St. Patrick's Day.

I never tried the traditional non-vegan version but I thought this one was great. The soft, subtly-spiced vegetables made the meal pass as comfort food. =) Many complained about the weather today but I think this stew complimented the stay-in-and-be-warm kind of feel that rainy days give. Click here if you would like this recipe.

You can either use seitan or chickpeas for this recipe. I used the beans because, well, I love chickpeas and I still need to experiment more with seitan, especially in recipes that involve heavy sauces because I think it's cooked best that way. The nutrition facts below regard five servings and involve the use of the beans, not the seitan.

Nutrition Facts per Serving
(1/5 of recipe)

Calories: 267
Fat: 1g
Carbs: 56g
Protein: 8g
Fiber: 10g

Indeed, the protein content rises when using seitan or other meat substitutes.
I'll probably use a meat sub next time and use another grain. Good stuff, and it makes a lot of food!

Have you not shown your greens this year? Shame. These two delicious green smoothies will always be waiting for you:

Green Goddess Smoothie

Sailor Man Smoothie

Let's just rename them "Leprechaun Smoothies," at least for today.

May rest of your St. Patty's Day be great!

Zucchini Hash Browns

Finally I bought myself a mandolin, thanks to Bed, Bath, and Beyond (they're so smart with tempting customers in with all of their monthly coupons). I think I refused to get next to a mandolin since my terrifying incident when I was about 10 years old while helping my dad slice onions in the kitchen. Ouch... Thankfully, the one I bought has a safe-guard that protects teenie fingers from being violently sliced. O_O
Anyway, so what was the first food that touched the mandolin? A zucchini! I wanted to make these hash browns for a while and I'm so happy I got the morning to do so.

Can't say no to ketchup.

The several minutes of slicing away at zucchini, potatoes, and carrots were all 100% worth it. Given they were served fresh from the pan, they were much more delicious than our usual, store-bought hash browns from Costco (no offense, Costco). I spiced the little patties up with paprika, black pepper, Italian seasoning, and salt. Delicious! Click here for the recipe.

Nutrition Facts
serves 6

Calories: 78
Fat: 3g
Carbs: 13g
Protein: 2g
Fiber: 2g

The info above is only if you're using olive oil, like the original recipe says. I used a coconut oil spray from Spectrum, which took me from 78 calories a serving to 58 calories and less than a gram of fat. You can also make this recipe gluten-free by using another type of flour instead of whole wheat. Vegetables for breakfast has never been so good! =)

No-Bake Mint Chocolate Pie

Happy Pie Day! (Math nerds will understand this one.)

Usually my friends will ask me if I want to share candy with them but I'm honestly more of a decadent dessert kind of person, so I politely reject their offer. So when I found out today was Pie Day, I went pretty nuts. I like pie better than cake and much better than sweet snacks like candy (sorry, friends). To go along with the occasion, I made this delicious beauty:

Mint. Chocolate. Pie... I love every word in the name!

The pie was a breeze to make. The only tough part is waiting for it to chill in the fridge. I instantly knew this pie was going to be delicious, not only because of the name itself, but because I taste tested the filling before pouring it onto my homemade pie crust and it was heavenly! If you're that impatient for the pie to harden (like I was!) you may place the pie in the freezer for several minutes.

The final result was so sinfully delicious, I was guilty of eating more than one slice. In fact, next time I make this pie, I'll use portion controlled ramekins! You can thank Chocolate-Covered Katie for this delicious pie; click here for the recipe.
For good reason, I refuse to provide nutrition info. No, not because I'm that guilty! It's just because this pie can be deliciously successful with or without sugar (I used Stevia all the way!) and the facts also depend on the pie crust and which type of chocolate was used. So yeah, I just don't want to give out any one-sided info. However, like all of the recipes posted on this blog, I can always calculate nutrition facts for you depending on how you prepared the food.
All right. Time to test my self-control on that pie... Don't look at the fridge, don't look at the fridge...

Orange-Dressed Asparagus

Out of all the times asparagus has been on sale at Sprouts, Rick never told me that he likes the vegetable! Apparently, he finally told me and I finally bought a small, 3-pound bunch. So today, I trimmed, steamed, and dressed the green goodies to make this:

Nom.

What's funny is that I never really tried asparagus until today (what kind of a vegan am I?) and I thought it was great. The texture kind of reminded me of broccoli stalks! I added some of the asparagus in the stir fry, as well.

Orange-Dressed Asparagus
(recipe from "1,000 Vegan Recipes" by Robin Robertson)
serves 4

1 medium shallot
2 teaspoons orange zest
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
Pinch sugar
2 tablespoons olive oil
Salt and freshly ground black pepper
1 pound asparagus, tough ends trimmed

1. In a small bowl, combine the shallot, orange zest, orange juice, lemon juice, sugar, and oil. Add salt and pepper to taste and miz well. Set aside and allow flavors to blend, for 5 to 10 minutes.
2. Steam the asparagus until just tender, 4 to 5 minutes. If serving hot, arrange on a serving platter and drizzle the dressing over the asparagus. Serve at once.
3. If serving chilled, run the asparagus under cold water to stop the cooking process and retain the color. Drain on paper towels, then cover and refrigerate until chilled, about 1 hour. To serve, arrange the asparagus on a serving platter and drizzle with the dressing.

It made a great side side dish. =)

Make sure when grating the orange for its zest to use a firm orange. I used one with a softer touch and it left me with little bitter pieces that are totally noticeable in the pictures. Despite that, we gobbled it all up!
Asparagus is also a good source of pantothenic acid, calcium, magnesium, zinc and selenium. And it's a very good source of fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, niacin, vitamin B6, folate, iron, phosphorus, potassium, copper and manganese. Thank you, NutritionData for all your nutrient info. =D

Crumbed Zucchini / Vanilla Blueberry Protein Smoothie

I... am on fire today.

I don't know what it is. I'm guessing it's that beautiful hike Richard and I took together earlier this morning. We walked right after breakfast (banana and peanut butter oatmeal!) at around 9AM. Hmm...
I usually practice yoga before breakfast in the morning but I usually feel as if I'm dragging my tired body to the mat. Perhaps it's because it's before breakfast and my body is in need of energy? Perhaps a morning walk is better because it gets me out in the sun? Perhaps...
Anyway, you get the idea. I feel incredible and I'm definitely going to do this again tomorrow morning and more often. For dinner, I used up my zucchinis and made this:

Crumbed zucchini!

I wasn't necessarily in a rush to make dinner but this recipe was so quick and easy that it seemed as if I actually was in a hurry. I used Mack's Flax bread from Silver Hills and skipped the olive oil and used an oil spray. The outcome? A simple but delicious dinner. The outcome of that? An empty plate. Yes, all of it was gone because it was just that good (sorry, Rick).

Comparison: holiday stuffing in March!

I'm not going to provide the nutrition info on this one because it depends on what bread and oil you're using. One thing that I can say though; this recipe can be made gluten-free, given you use gluten-free bread (I know I haven't been taking gluten-intolerant people into consideration and I will get better at that... I promise!). Click here for the recipe!
Wanna know how pumped up I was today? I practiced a refreshing yoga sequence at 10:30PM. Back to my previous argument about morning workouts, I think I'll leave yoga for later in the day! Check out the delicious smoothie I made for myself after practice:

11:00 PM!

I cut this one out from an old magazine that I read years ago. It was so delicious that I couldn't believe I didn't make it before! Maybe I wasn't a blueberry freak back in the day.
Anyway, let me type down the recipe for you...

Vanilla Blueberry Protein Smoothie
one serving

8 oz vanilla soy milk
1/2 cup fresh blueberries
4 ice cubes
3 tablespoons vanilla protein powder

Combine all the ingredients in a blender and blend on high until smooth (about 30 seconds). Pour into a glass and drink up!

I'll meet you again tomorrow morning. ^_^

Ugh, blueberries, how I love you. This smoothie reminded me a lot like another the Blueberry Breeze Smoothie that I made back in December except it wasn't that thick nor did it have a walnutty taste. But it was delicious, hands down. Totally making this again tomorrow after my walk.
So there you have it. My full-fledged, non-lazy side. I love yoga, biking and, the new addition, nature walks. And it's all for the sake of health and feeling amazing. I am such a modern-day hippie... minus the drugs and tye-dyed shirts.

Chickpea & Sweet Potato Curry

Today was so great!

Rick and I woke up super early today and went on an exhilarating hike on the rocky terrain of Tecolote Canyon. The hike was short, about an hour, but the warmth of the sun made it seem a little longer. So fun! I think we're going to make that a habit from now on. *giddy*
When we came back home we replenished our tired muscles with this awesome curry:

Pretty, right?

It was very good! It definitely had spice but it was very subtle and comforting (I mean, who doesn't like potatoes?). I did make a few variations, however: the only potatoes we had were russet potatoes so I totally missed out on half of the recipe. I also skipped celery, used a carrot more, and used light coconut milk instead of the full-fat original. Despite all that, my taste buds were very satisfied. This curry is from VegWeb.com; click here for the recipe.

It was like potato heaven!

Yummy and so hearty. If you'd like a lower calorie version, use light coconut milk instead of regular. It makes a large difference. For example, the total calories per serving goes from 243 to 190! You can always just dilute regular coconut milk, as well (1/2 cup coconut milk, 1/2 cup water). Another thing you can do is, when sauteing the vegetables, use an oil spray instead of drizzling oil onto the pan. Every little step counts. =)
If you follow the recipe to a T, the nutrition info below should be accurate enough.

Nutrition Facts
entire curry serves 6

Calories: 243
Fat: 11g
Carbs: 33g
Protein: 6g
Fiber: 6g

By the way, as we were eating lunch, I totally won Richard twice in the competitive card game, Yomi (it's basically a card version of Street Fighter). I'm a champion in the making. I'm so proud of myself. *evil laughter*

Fruit and Nut Groatmeal

I love groatmeal; it doesn't leave me feeling heavy or tired and all the nutrients are present because there's no cooking involved. Why don't we give our microwaves and stove tops a little rest, hmm?

 Warm breakfast is out the window with this one.

Before giving groats a try I was so confused as to what a groat even was! For starters, groats are basically the most natural, edible form of a grain as it still contains the bran, germ, and endosperm. This means that all, if not most, of the nutrition is still intact (yay!).
The groats I'm currently using come from buckwheat, though you may also find it from other kinds of grains. Buckwheat groats have a very floury, somewhat nutty kind of taste; very different from your average rolled oat!
This is how I personally prepare groatmeal:

Fruit and Nut Groatmeal
serves one

1/4 cup groats
about 1/3 cup water
fruit(s) of your choice
raw nuts of your choice
sweetener, optional
toppings, such as unsweetened coconut shreds, chia seeds, flax seeds, cinnamon, etc.

1. Toss the groats and water in your blender and let soak overnight (you may need more of less water, depending on how thin or thick you'd like the groatmeal to me. I personally just use enough water so that the groats are covered).
2. Place desired fruits and nuts in the blender with the soaked groats. Blend on low to medium speed, making sure some texture is still intact; you don't want to end up with a smoothie-like consistency!
3. Stop the blender and taste test the mixture to make changes, if necessary. Pour the groatmeal into a bowl and top with preferred toppings. You may enjoy immediately or let the mixture chill in the refrigerator for a colder breakfast.

 

A ripe banana is a sweetener in itself so I say nay to agave. =)

The groats have a soft, chewy texture after being blended and the nuts balance it out with a little crunch. Light, nutritious, and delicious!

I'm not going to provide any dietary facts today because it all depends on the fruits and nuts that you use. Today, for instance, I blended the groats with a small mango, half a banana, almonds, and chia seeds. Yum, yum, yum. For a little tidbit, however, a fourth cup of groats contains about 30 grams of carbohydrates, which is no problem since our bodies need that kind of energy in the morning.

Groats are a good source of fiber, magnesium, and manganese.

Guess who's pumped to bike to class? =)

Eggplant & Zucchini Chips with Skordalia

When I found out zucchini was on sale at Sprouts this week I immediately began searching VegWeb.com and various other sites for recipes involving the cucumber-like vegetable. Coincidentally, I found a Mediterranean recipe while browsing through VegNews' 2008 September/October issue that involved quite a lot of zucchini with a side of delicious dip.

Thank you, Terry Hope Romero.

The Greek dip, called skordalia, was amazing. It was like hummus but with a fresher, garlicky taste. And if you've never had hummus before, consider the skordialia like mashed potatoes! So good. Definitely making it again.
Unfortunately, the chips didn't turn out so well for me. It was probably because my insanely old oven has knobs that don't match up with the temperature, which makes cooking in general quite difficult sometimes. So only the slightly burned chips came out crispy. Sad face. But they were still yummy! I used the "chips" like mini tortillas, bending and filling them with the delicious skordalia. They both make a great snack!

Eggplant & Zucchini Chips
serves 4

1 pound small eggplant
1 pound zucchini
1/2 cup vegan mayonnaise
1 1/2 cups panko bread crumbs
2 1/2 teaspoons dried oregano
1 teaspoon dried rosemary, crumbled
Olive oil cooking spray

1. Preheat oven to 400 degrees and lightly oil two large baking sheets. Slice eggplant and zucchini into 1/4-inch, diagonal slices and lightly sprinkle with salt. Arrange on paper towels and let sit for about 30 minutes, and blot off any excess moisture.
2. In a shallow bowl, beat vegan mayonnaise with a fork until smooth. In a small baking dish, combine panko crumbs, oregano, and rosemary.
3. Take a slice of eggplant or zucchini and coat both sides with a thin layer of mayonnaise. Dredge each slice generously with herbed panko, then place in a single layer on baking sheets. Spray with olive oil and bake for 10 minutes, then flip each piece over, spray with more oil, and bake for an additional 10 minutes until panko is golden and crisp. Move to serving platter and serve hot veggie chips immediately with skordalia (recipe below).

I'm eating leftovers as I type!

The chips sound like a lot of work, don't they? Well, they are -- but they're worth it, crispy or not crispy. It was probably even more work for me because I had to go to work almost right after I was done cooking them! Another issue with my oven is that it's super tiny, so I had to use several baking sheets (hmm... I really need a new oven...).

Skordalia
serves 4

1 pound white, waxy potatoes, peeled and diced
5 garlic cloves, peeled and minced
1/2 cup almonds, blanched and sliced (I used whole, raw almonds)
1/3 cup olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon each salt, white pepper (I used black), and dried oregano

1. In a large pot, cover potatoes with cold water and bring to boil, then reduce heat to medium and cook until very tender, about 15 minutes (I steamed the potatoes instead). Remove from heat, reserve 1/2 cup potato-cooking water, and drain. When potatoes are cool enough to handle, press through a potato ricer or use a potato masher until no lumps remain.
2. In a food processor, pulse garlic and almonds until pureed, scraping sides of processor when needed. Drizzle in olive oil and pulse until smooth.
3. Pour mixture into mashed potatoes and add lemon juice. Add 2 to 4 tablespoons of potato water and stir to combine (add more water for a thinner consistency). Season with salt and white pepper. Spread skordalia into a shallow dish, dribble with olive oil, and sprinkle with dried oregano.

Time to dig in!

Loved it. Be aware that even though I halved the recipe, it still yielded a lot of food. I think following the full recipe is a great idea for a lot more than four people, like for potlucks or parties. Good stuff. However, since the recipe suggests it's suitable for four people, I will show you the nutritional info estimates that I came up with.


Nutrition Facts (for Chips)
Calories: 197
Fat: 7g
Carbs: 30g
Protein: 7g
Fiber: 6g


Nutrition Facts (for Skordalia)
Calories: 274
Fat: 23g
Carbs: 16g
Protein: 4g
Fiber: 3g

Don't let the fat content of the skordalia scare you. Again, it makes a lot of food so share with your friends!
Zucchini is a good source of vitamin B2/riboflavin, vitamin B6, vitamin C, vitamin K, folate, manganese, potassium, and water. How do you eat zucchini? =)