I like eggplant, but I probably won't grow in the garden again, unless I try a smaller Asian variety vs an Italian variety.
I made this Mediterranean dish with what I picked before the frost
https://www.themediterraneandish.com/braised-eggplant-recipe-greek-style
it sort of ended up all mushy. I won't make it again.
I made cranberry sauce, roasted Brussels sprouts, vegan pumpkin pie, and vegan pecan pie.
Pumpkin pie
https://www.noracooks.com/vegan-pumpkin-pie/#wprm-recipe-container-3405
Pecan pie
https://www.noracooks.com/vegan-pecan-pie/#wprm-recipe-container-11340
With the crust from https://minimalistbaker.com/pecan-pie-bars-vegan-gluten-free/
I planted more zucchini than we could use again. In addition to some of the same hits from last summer, here's what I tried making this summer
Chocolate zucchini loaf cake
https://cooking.nytimes.com/recipes/1023356-chocolate-zucchini-loaf-cake?smid=ck-recipe-android-share
I wasn't a huge fan and neither were the kids. Folks at work liked it though!
Zucchini cake with ginger and hazelnut
https://cooking.nytimes.com/recipes/9661-zucchini-cake-with-ginger-and-hazelnuts?smid=ck-recipe-android-share
I really liked this cake/quick bread. The first time I made it, I vegaized it by using a combination of ground flax and chia seeds and a frozen banana. I also didn't have hazelnuts so used walnuts instead. The second time i made it i followed the recipe more closely. I think I liked the first version better. Perhaps I will chop the hazelnut smaller next time.
I made this cake too,but it wasn't what I wanted (zucchini spice cake)
https://www.foodnetwork.com/recipes/ree-drummond/zucchini-cake-3075406
Our peach tree exploded with fruit this year. I made as much as I could with the fruit, including canning and freezing it. Here are some of what I made:
Peach cobblerhttps://tastesbetterfromscratch.com/peach-cobbler/#recipe
Canned peaches https://www.sustainablecooks.com/canning-peaches/#recipe
Peach cake https://www.elephantasticvegan.com/vegan-peach-crumb-cake/
I used some vegan butter that was a little rancid, so this probably could have been better ,but the vegans liked it.
I enjoyed it, but the kids were a bit iffy. It was a little sweet, so if I make it again, I'll reduce the sweetener.
https://www.maangchi.com/recipe/gungjung-tteokbokki
https://cookieandkate.com/pinto-posole-recipe/#tasty-recipes-28231-jump-target
I got posole from the bean shipment and I finally tried the traditional dish. I really liked it, not so much for the other family members.
https://cooking.nytimes.com/recipes/1022724-mushroom-stroganoff
L likes mushrooms, and she enjoyed this. As did I!
https://sallysbakingaddiction.com/chocolate-zucchini-cake/#tasty-recipes-67750-jump-target
This was really good to use up frozen zucchini from the summer. I used cream cheese frosting.
https://cooking.nytimes.com/recipes/1019072-gingerbread-house
Christmas was good for this. I liked the flavor and it was enough to make a small house. Used icing from here https://sallysbakingaddiction.com/royal-icing/#tasty-recipes-66459-jump-target
https://altonbrown.com/recipes/hot-cocoa-mix/
Not necessarily baking, but the kids really like this.
https://www.gimmesomeoven.com/magic-garlicky-tofu/#tasty-recipes-60125
Liked this. I added green pepper. Used dried chili peppers instead of fresh, and I will use less ground ginger next time I make it.
