This week I found the first pumpkin in my vegetable package. But for now I’m still in the mood for typical summer vegetables like zucchini, tomatoes and eggplant. Luckily there was the vegetarian cookbook “Vegetarisch genieten” because they let all those delicious vegetables combine in these two dishes.
The pumpkin-eggplant stew with coconut was already vegan. So I didn’t have to veganize this one. For the spicy zucchini cake I made following changes:
- 75 g of peanuts were replaced with 1 tablespoon peanut butter
- I replaced the eggs as follows: Take one packet of silken tofu, scramble it and mix 2 tablespoons salty soy sauce, 1 teaspoon onion powder 2 tablespoons yeast flakes through.