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Zucchini and Blueberries Cake

Zucchini and Blueberry Cake


2 Eggs

½ cup Maple Syrup

½ cup canola oil

½ cup Almond Milk

1 cup Almond Flour

1 cup Spelt Flour

2 tsp Baking Powder

Pinch of Salt

1½ cups Zucchini, grated

1 cup Blueberries


Preheat your oven to 350F and grease a loaf pan.

In a large bowl mix eggs, maple syrup, oil and almond milk. Add zucchini and blueberries.

In a medium bowl, mix flours, baking powder and salt.

Pour the dry ingredients into the wet and mix until incorporated. Don't over mix it.

Pour your batter into the pan bake for 1h15. Test with a toothpick

Zucchini Chocolate Muffins

Organivores Zucchini Chocolate Muffins


1 cup Almond Flour

½ cup Cocoa Powder

¼ cup Coconut Flour

2 tsp Baking Powder

½ cup Coconut Sugar

2 cups Zucchini, grated

1 tsp Apple Cider Vinegar

1 cup Almond Milk

½ cup Chocolate Chips + some for decor

3 Eggs, separated

Pinch of Salt


Preheat your oven to 350F.

In a large bowl mix both flours, chocolate chips, cocoa, baking soda, salt and coconut sugar.

In a medium bowl, mix zucchini, egg yolks, almond milk, and vinegar.

With a whisk, hand mixer or stand mixer, whip the egg whites until soft peaks form.

Pour the wet into dry ingredients and mix well but quickly. Add the whipped egg whites and fold them in.

Fill up your muffin tins (3/4 full) and bake for 40 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Veggie Curry

Organivores Veggie Curry Recipe


4 turnips, cut into wedges

1 zucchini, cut into thick strips

4 carrots, sliced

1 shallot, chopped

3 tbsp coconut oil

3 tbsp cilantro, chopped

1 tsp cinnamon

2 garlic cloves, finely chopped

1 tbsp ginger, grated

1 tomato, chopped

1 tsp turmeric

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp garam masala

1⁄2 tsp cayenne pepper

400mL coconut milk

Salt and pepper to taste


In a large a large skillet, warm up coconut oil over medium-high heat. Add the turnips, carrots and zucchini and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Remove and set aside. 

Add the shallots to the skillet and cook until soft and translucent, about 5 minutes, stirring often. Add ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. Add all the spices (you can replace them with curry powder) and cook for a minute. Add the tomatoes and cook until soften, about 3 minutes. Add the coconut milk and the veggies and bring to a boil. Reduce heat and allow to simmer for 30 minutes.

Turn off the heat and add the cilantro.

Yield: 4 servings.


Organivores Ratatouille Recipe


2 zucchinis, diced

1 eggplant, diced

1 red pepper, peeled and diced

3 tomatoes, peeled, seeded and diced

2 onions, diced

1 garlic clove, minced

1 tsp fresh thyme

1/4 cup olive oil

Salt and pepper


In a pan, warm up the olive oil, add the onions, salt and pepper and cook until lightly caramelized, around 5 minutes. Add the garlic.

Add the eggplant and the thyme. Cook until the eggplant is partially cooked, stirring occasionally, about 5 minutes.

Add the peppers and the zucchinis. Cook for an additional 5 minutes. 

Add the tomatoes and stir well to blend. 

Let it simmer for 10 minutes. Add salt and pepper to taste.

Yield: 4 servings.

Zucchini Rolls

Organivores Zucchini Rolls Recipe


2 zucchinis

1 cup cooked rice

1/3 cup pesto (Basil pesto here or Kale pesto here)

5 cherry tomatoes, diced in tiny cubes

Salt and pepper, to taste


Remove both ends from the zucchini. Use a mandolin or sharp chef's knife to slice the zucchini lengthwise. Grill, boil, steam or keep raw, the zucchini should feel soft enough to roll. 

Meanwhile, in a medium bowl, combine the rice, the pesto and the diced tomatoes stir together. Season to taste.

To assemble, spread a thin layer of rice across a strip of zucchini and starting at that end, roll up the zucchini. Set aside, and repeat with the remainder of the slices.

Yield: 4 servings.


Find more veggies recipes here!

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