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Thursday, September 4, 2014

Zucchini-etti, Corn, and Tofurkey for One

¼ cup white onion, diced
1 TBLSP olive oil
1 clove garlic
1 ear of corn, kernels removed
1 medium zucchini, run through the noodle-maker and the stack cut in half (to make the noodles shorter). You could use a mandolin, cut thin strips by hand, actual noodles, or cauliflower, too.
1 Tofurkey Beer Brat, cut into coins
1 teaspoon capers
½ cup white wine
Salt and pepper to taste
2 TBLSP faux sour cream (Tofutti is one possible brand)

  • In a sauté pan, sauté the onions in the olive oil until they are just starting to brown. About 3 minutes on high heat. (You can do it slower, if you like.)
  • Add the garlic, corn, zucchini noodles, and Tofurkey Brat coins, and stir a few times, maybe let it begin to warm through for another minute or two. It seems like a lot, but it will cook down

  • Add in the white wine, capers, and salt and pepper and let it reduce until there isn't much liquid left, about 5 minutes. Use less wine if you want veggies closer to raw.


  • Add in the sour cream, stirring to make the sauce all creamy and just barely warmed through.

      Serve at once!

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