Versatile Vegan Virtuoso 

This is a great option for a quick and easy side, packed with warmth from the garlic and scallions and full of vitamins from the raw ingredients in the pesto. Zucchini is a wonderfully versatile vegetable that is able to carry practically any flavor. 

Yield: 4 portions / Prep time: 10 minutes / Cooking time: 15 minutes

Ingredients

• • 4-5 zucchinis
  • 3 tablespoons of olive oil
  • 2 cloves garlic, thinly sliced
  • 2 scallions, sliced
  • 1 cup parsley and almond vegan pesto

Procedure

1. 1.  Wash and cut the zucchini into thin slices of about ¼ inch, but really don’t go measuring… (keep them as whole circles).
   2.  In a large pan, sauté the white part of the scallion and garlic with a small amount of olive oil on medium-high heat. Once they are slightly brown, place them in a large bowl.
   3.  Place the zucchini in the pan with a small amount of olive oil. Make sure the zucchini is evenly spread out on the pan, not overlapping. Cook for 3-4 minutes, then check the bottom of one. If they are golden, flip them and cook the other side. It may take a few rounds to do all the zucchinis. Don’t flip them over until they are ready. 
   4.  Once all the zucchini slices are cooked, place in the bowl with the garlic and white onions.
   5.  Add the green onions and mix in the pesto. You may or may not want to use all of the pesto with the zucchini. You can use the extra for something else such as pasta or a slice of toast. 

More amazing side dish recipes like this can be found in The Doron Yoga Cookbook, featuring many joyful recipes for hungry yogis, available to download here.

Enjoy your cooking journey and taste the bliss!