Sunday, July 27, 2014
This is not necessarily "good for you" but I would consider it "less bad" for you than other zucchini bread recipes. It does have sugar in it but I cut out most of the fat and replaced it with nut cream instead. Every once in a while we indulge in a little sugar, but not all the time.
I've found that one large zucchini can produce anywhere from 4 to 6 cups of shredded zucchini. I like to double or triple this recipe to make more loaves as this recipe will yield one loaf. Any leftover shredded zucchini can be frozen and added to soups in the fall.
2 cups whole wheat pastry flour (or you can do half white flour if desired)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (or more)
1 teaspoon allspice
2 egg replacers (For each egg I used 1 tablespoon ground flax meal + 3 tablespoons water, blended & placed in refrigerator for 15 minutes to set up)
1/4 cup pecans or walnuts
1/3 cup water
1-1/2 cups shredded fresh zucchini
1 cup sugar
1 tablespoon lemon juice
3 tablespoons coconut oil, melted
2 teaspoons vanilla
1/2 cup chocolate chunks (or chips)
Preheat oven to 350. Place dry ingredients into a large bowl and mix together with a wire whisk. Set aside.
In high speed blender place the egg replacers, nuts, water, half of the zucchini, sugar, lemon juice, coconut oil & vanilla. Blend until smooth. Pour into bowl with dry ingredients and mix in the remaining shredded zucchini and chocolate chunks.
Pour into loaf pans lined with parchment paper or greased with coconut oil and bake at 350 degrees for 50 minutes. Cool and then remove from pans. This bread freezes well and can be placed in freezer bags after completely cooled.
Sunday, November 4, 2012
Okay, so this isn't exactly "good" for you, but it's a great, fast, super delicious dairy-free dessert that will make your head spin - in a good way.
1 can full fat coconut milk or coconut cream
1 cup dark chocolate chips or chopped chocolate bar
2 teaspoons vanilla extract
1/8 teaspoon salt
Empty contents of coconut milk/cream into a microwave safe dish. I use a small glass pyrex measuring cup. Heat in microwave for about a minute to a minute and a half until warmed through. Place chocolate chips, vanilla and salt into high speed blender. Pour warmed coconut milk over ingredients and mix in blender until all the chocolate is melted and mixed through. Pour into small cups or dishes and refrigerate 3-4 hours or overnight. Serve with whipped coconut cream and fresh fruit.
Monday, April 23, 2012
Cabbage is so good for you, so LOTS of cabbage is a good thing, right? Well say hello to this salad. This really BIG salad. This is a great salad to make for a group potluck or picnic as it holds well sitting out for a while and it's absolutely delicious. Or you could just keep it all for yourself and eat it by the bucketfuls all week long.
2 bundles / handfuls soba noodles (or whole wheat spaghetti)cooked according to package directions & cooled
1 head nappa cabbage, sliced into thin strips
1/2 head purple cabbage, sliced into thin strips
3 carrots, julienned
1 or 2 red bell peppers, thinly sliced
1 bunch green onions, thinly sliced
1/2 bunch cilantro, thinly sliced
toasted sesame seeds (about 1/4 cup)
Mix all vegetables into a large bowl(a really large bowl). Drizzle with Spicy Peanut Dressing (below) and sprinkle with toasted sesame seeds.
Spicy Peanut Dressing
1/4 cup soy sauce or Bragg's Liquid Aminos
1/4 cup rice wine vinegar
1 cup crunchy peanut butter
1 teaspoon grated ginger root
1 tablespoon chinese garlic pepper paste (or more if you want it really spicy)
2 teaspoons sesame oil
1/4 cup water
Whisk all ingredients together in a small bowl until smooth and creamy.
If you ware keeping this as leftovers through the week it works best to toss with the dressing right before serving.
Tuesday, April 3, 2012
(note: this recipe was different before. I had it with spinach and different ingredients. I wanted to find a better recipe since that one wasn't as good as I had hoped. I like this one much better). This recipe incorporates vegetables - either zucchini, summer squash, pumpkin or sweet potato as well as the wonderful health benefits of hidden walnuts used as a cream. This replaces any added fat and gives so much healthful fat and nutrients. You could make yummy pumpkin or sweet potato waffles by eliminating the cocoa and adding some allspice or cloves and a little extra flour. I need to experiment to see how that would work, but my tummy is growling just thinking about it.
1 tablespoon vinegar
1/4 cup brown sugar or other sweetener
Mix dry ingredients in large bowl with a whisk until blended. Place walnuts and water in a high speed blender until a smooth cream develops. Add vinegar, sugar, vanilla and shredded zuchinni and blend on low until mixed through. Pour wet ingredients into dry ingredients. You might need to add a splash of soy milk or almond milk to thin out the batter. Fold together until just mixed. Add chocolate chips. Cook according to waffle maker instructions.
Toppings (mix and match):
Fresh Seasonal Fruit
Pure Maple Syrup
Refrigerate a can of coconut milk (not light) overnight in the fridge. Turn the can upside-down. Open the can with a can opener and pour off any liquid. Scoop any remaining solid cream into a mixing bowl. Add vanilla and a little sugar or agave and whip until soft and creamy. Use as you would dairy whip cream - on top of fresh fruit, pies, puddings, trifle, waffles, etc.
Pour a 16 oz. package (or more) of unsweetened coconut into a high speed blender. Process and scrape down sides until a smooth, creamy texture is formed. May be stored outside the fridge for up to a year. Use on toast, waffles and pancakes or eat with a spoon.
Tuesday, March 20, 2012
I got this recipe from my friend Elena who is from Russia. She was my roommate a few years ago and she is a great cook. I had asked her for some beet recipes when I found out that beets help with gallbladder problems. Since we have switched our diet to be plant-based whole foods I haven't had any problems. But this soup is so delicious that it's worth eating despite the health benefits.
1 tablespoon extra virgin olive oil
1 onion, chopped
3 ribs of celery, chopped
2-3 beets, peeled and chopped into thin strips
2 small potatoes, scrubbed and chopped
2-3 carrots, scrubbed and chopped or grated
2 quarts vegetable broth
2-3 bay leaves
Salt & pepper to taste
½ head small cabbage, thinly sliced
Sauté vegetables except cabbage in olive oil. Add broth and seasonings. Simmer on medium for a few minutes. Add cabbage and cook on medium to low heat with lid for 5-10 more minutes until all vegetables are tender.
It's that easy. Sometimes I add a clove of minced garlic along with the vegetables for added flavor.