Recipes

Zucchini Skillet Hash
(Serves 8)

8 ounces gluten-free pasta (quinoa, rice, etc.)
1/2 cup water
1 medium-sized onion, chopped
2 medium-sized stalk celery, sliced thin
2 medium-sized zucchini, diced
3 Boca Burgers patties, chopped
1 15-ounce can garbanzo beans, including liquid
1/2 teaspoon salt

Cook pasta according to package directions. Drain and rinse, then set aside.

In a large skillet heat the water; add onion (if used) and garlic. Cook over high heat for about 3 minutes, or until onion is soft. Add mushrooms and celery and continue cooking—stirring frequently—for about 5 minutes, or until the mushrooms begin to brown. Add a small amount of burger patties; then cook, stirring often, for about 3 minutes, or until zucchini is just tender when pierced with a fork.

Purée beans, with their liquid, in a blender or food processor. Add to the vegetable mixture, along with pasta and salt. Heat gently, stirring frequently, until hot and steamy.

Recipe from Foods That Fight Pain, by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.

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