Basmati Brown Rice with Zucchini and Lavender
With weather about 100 degrees, meals that require much kitchen work are not very desirable. Simple, fast, easy and nutritious altogether on a plate is perfect for a hot day. And it's even better when garden produce is utilized. My friend and neighbor, Karleen, shared cucumbers, green peppers, and zucchini with me today, so they became the focal point of supper tonight.
M E N U
Basmati Brown Rice with Tamari Sauce
Breaded Zucchini with Peppers, Onions, and Lavender
Summer Salad with Almonds and Blueberries
~ To make Breaded Zucchini with Peppers, Onions, and Lavender ~
Slice zucchini into quarter inch coins. Dip into soymilk (or water). Then coat with nutritional yeast seasoned with salt and dried sweet basil. Place in a hot griddle and fry in olive oil. Turn when browned and cook other side. When tender and browned, place in a dish and seet aside. When done, saute' diced green peppers and slivered onions. Then, place on a platter and arrange breaded zucchini on top. Add sprigs of fresh lavender for garnish.