If you make chili, sloppy joes or taco filling from scratch, try grating a few zucchini's and adding the pulp to your dish. The zucchini cooks down to almost nothing and adds a nice dose of (undetectable) fiber and vitamins to your food. The flavor is mild and does not alter the overall appeal to the dish. I added 3 grated zucchini's to a pot of chili that I made this week and you really couldn't tell that it was in there. The green specks in the food look like herbs. If you don't want the green flecks you can always peel the skin and then grate the veggie. You will lose nutrients by omitting the skin but something is always better than nothing.
Also my mom made Eggplant Parmesan with long slices of zucchini (instead of eggplant) and it was super good. Just another way to add veggies to a carnivore's diet.
Note, if you buy a block of extra firm tofu and grate it, the "strings" make a nice addition to stir fry dishes. The strings soak up the flavor from the pan.
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We do something similar for our meatloaf as well! We "jazz" up the recipe that you get from the Lipton's onion soup mix and do half meat, half tofu (freeze a block of extra firm tofu - then squeeze out the liquid and crumble it up into little bits) and add grated carrots and zucchini - it makes for a less dense super moist meatloaf! I actually prefer it this way to the traditional method.
Oh! You can also buy dried tofu strings (and other shapes) that can be rehydrated and tossed into your stir fries as well. When I was eating veggie only that one year - I would make tomato "beef" with tomotoes, ginger, a pinch of sugar, soy sauce, oyster sauce and squares of that rehydrated tofu. Yummy!
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