Mushroom crumble is basically seasoned mushrooms. The mushrooms have been "ground" kind of like meat via the food processor. That's why I call them a "crumble." Basically, I just season and cook them after they've been ground. So, in that state they have tons of recipe adaptation potential.
They are SO FILLING!!!
Spaghetti squash really rocks. It can either be boiled or baked. Once cooked, you "pull" spaghetti-like strands out of the flesh with a fork and discard the shell. You could even try a tuna/fatfree mayo "salad" on top of that.
How do you do with eggplant? It makes a fabulous dip/pate.
You can do zillions of things with zucchini. One thing I like to do (it's really simple) is eat it in shredded/grated/ or "slawed" form. It basically looks like what you'd use to make a loaf or muffins. I like carrots that way, too. Note: I cook both. Sometimes I'll mix in a few egg whites and then heat. Other times, I just use it as a kind of "rice" substitute or filler. Grated fennel bulb works, too. "Scallop" the zucchini and it's like "scalloped potatoes." I use it to sub for potatoe or yam/sweet potatoe fries. Sometimes I'll blend in some beet for colour.
Those are a few thoughts. It's nothing for me to eat a pound or so of zucchini in a sitting. Seriously. Ditto for mushrooms.
Posts
Re: Kate
