Today we're going to tackle great vegan ramen. Vegetarian or vegan ramen can absolutely be as good as its meat-based counterparts. You introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish.
I've been making these coin-shaped zucchini pickles all summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.
To make simple sautéed zucchini, coins of zucchini are browned in a pan. The thing that makes this version special is the toasted gold slivers of garlic combined with lots of fresh dill or scallions. Finish with a sprinkling of almonds for a bit of crunch.