zucchini bread.

zucchini bread

1/2 cup melted coconut oil

3/4 cup organic sugar

1/2 cup coconut yogurt

1 teaspoon vanilla

1 cup organic shredded zucchini

1/2 cup dried cranberries

1 1/4 cup organic whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/3 cup chopped walnuts

In a mixer combine the coconut oil, sugar, yogurt, and vanilla. Beat until the mixture is creamy. Add the zucchini and cranberries. Gently blend. Add the remaining dry ingredients and mix until the dough has thickened.

Pour batter into a bread pan and bake at 350 degrees for 50-60 minutes.

rainbow fries.

Here’s a fun variation on the maca fries recipe I posted last week. Use one purple sweet potato, one regular sweet potato and two red sweet potatoes to make a colorful snack for your kids. My kids call them rainbow fries.

summer fruit bowl.

summer fruit bowl

3 tablespoons organic sugar

2 tablespoons fresh minced mint

2 teaspoons grated lime zest

2 nectarines

2 peaches

3 cups cubed melon

1 cup seedless red grapes

Juice from 1 lime

In a small bowl, stir together the sugar, mint, and lime zest. Set aside.

Pit and slice the nectarines and peaches. In a bowl combine the nectarines, peaches, melon and grapes. Drizzle the lime juice over the fruit bowl. Sprinkle the sugar mixture over the fruit and toss with your hand until the fruit is evenly coated.

Transfer to a serving bowl and serve at once.

zucchini cupcakes.

zucchini cupcakes

Cupcakes:

3/4 cup coconut yogurt

1 1/3 cup organic sugar

1/2 cup organic apple sauce

1/2 cup orange juice

1 teaspoon almond extract

1 1/2 cups organic whole wheat flour

1 cup organic all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cloves

1 1/2 cup organic shredded zucchini

Frosting:

1/2 cup brown sugar

4 tablespoons Earth Balance® butter

2 tablespoons almond milk

1/2 teaspoon vanilla extract

1 cups confectioners’ sugar

In a mixing bowl, beat yogurt, sugar, oil, orange juice and almond extract. Combine dry ingredients; add to the wet mixture and mix well.

Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks.

For frosting, combine brown sugar, butter and milk in a sauce pan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in vanilla. Cool to lukewarm temperature.

Gradually beat in confectioner’s sugar until frosting reaches desired consistency. Frost the cooled cupcakes and serve.

bruschetta.

bruschetta

4 organic roma tomatoes

2 garlic cloves minced

10 fresh basil leaves finely chopped

1 tablespoon olive oil

Freshly ground salt and pepper

1 baguette in 1/2 inch thick slices

Preheat oven to 500 degrees. 

Chop the roma tomatoes in 1/4 inch dices. Add the garlic, basil, olive oil, salt and pepper. Stir and let stand at room temp for 10-20 minutes.

Arrange the baguette slices on a baking sheet and lightly coat with a little olive oil or vegan butter. Bake for roughly 1-2 minutes, until lightly brown. Let the slices cool for 10 minutes before serving. 

carrot cupcakes.

carrot cupcakes

Cupcakes:

2/3 cup organic all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 ground cinnamon

1/4 teaspoon ground ginger

2/3 cup organic sugar

1/3 cup organic apple sauce

1 teaspoon vanilla

1 cup finely grated carrots

1/4 cup chopped walnuts

1/4 cup dried cranberries

Frosting:

1/4 cup Earth Balance® butter

1/4 cup Toffuti® cream cheese

2 cups confectioners’ sugar

1 teaspoon vanilla

Preheat the oven to 350 degrees. Line the muffin pan with 12 cupcake liners.

In a medium mixing bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift in the dry ingredients and mix until smooth. Fold in carrots and cranberries. Fill the cupcake liners 2/3 full. Bake for 26-28 minutes, until a toothpick inserted comes out clean.

In a separate bowl, cream together the butter and cream cheese until just combined. Use a handle mixer to whip while adding the confectioners’ sugar in 1/2 cup batches. Mix in vanilla.

Once cupcakes are fully cooled, top them generously with cream cheese frosting and one walnut.

cheesy kale crisps.

cheesy kale crisps

(courtesy of Julie's kitchen) 

1 large bunch of curly green kale

2 tablespoons coconut oil, melted

1 teaspoon fresh lemon juice

1 tablespoon tahini

1 teaspoon onion powder

1/4 teaspoon salt

*1 tablespoon nutritional yeast

*2 tablespoons flaxseed powder

Wash and dry the kale leaves thoroughly (otherwise the flavors will not coat the leaves). Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces in a big bowl.

In a small bowl or cup, mix together the oil, flaxseed powder, lemon juice, nutritional yeast, tahini, onion powder, and sea salt. Pour this into the kale bowl.

Using clean hands, massage the oil mixture into the kale, gently squeezing and tossing the vegetables as you go to help soften the leaves. Mix for about 2 minutes until the leaves are evenly coated.

Heat the oven to 200 degrees. Spread the kale out as flat as possible onto a couple of baking sheets lined with parchment paper. Bake for 60-80 minutes or until kale chips are dried out and crispy. Keep a close eye on the kale at the end of its cooking process to make sure it does not burn.

*Superfood

wheat pumpkin pancakes.

wheat pumpkin pancakes

1 cup of whole wheat berries

1 1/3 cup almond milk

1/2 cup pumpkin puree

3 tablespoons coconut sugar

1/4 teaspoon salt

2 tablespoons coconut oil

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup water

*2 tablespoons flaxseed meal

Pour milk and wheat into the blender and blend for about 4 minutes until the mixture is smooth. Add the remaining ingredients and blend just until it’s all smooth. Pour the batter from the blender and cook on a hot skillet.

*Superfood

maca fries.

maca fries

4 sweet potatoes (about 4 lbs)

2 tablespoons coconut oil, melted

1 1/4 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1 teaspoon salt

*1/2 teaspoon maca powder

1 teaspoon coconut sugar

Preheat oven to 450 degrees.

Cut the sweet potatoes into long fries, about 1/2 in. thick fries. Toss with the melted coconut oil and spread out flat onto 2 baking sheets. Place in the oven and roast for about 15-20 minutes until fries are cooked through and browning (cook for an addition 5-10 minutes for crispier fries).

While fries are cooking, mix together all the spice powders in a small bowl.  

When fries have finished roasting, remove the pans from the oven and immediately sprinkle some of the spice mixture on top. Toss the fries with a spatula to ensure an even coat. Serve warm.

*Superfoods

cranberry oatmeal cookies.

cranberry oatmeal cookies

1 cup quick rolled oats

1 cup organic flour

1/3 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup organic maple syrup

1/2 cup organic apple sauce

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 cup dried cranberries

Combine the oats, flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. In a separate bowl combine syrup, apple sauce, and vanilla. Add wet ingredients to dry ingredients. Fold in dried cranberries.

Place tablespoon size balls two inches apart on cookie sheet. Bake for 8 minutes or until lightly browned at 350 degrees. Transfer cookies to cooling rack.

shrek juice.

shrek  juice

(courtesy of Michael's kitchen)

1-2 cups green grapes

1/2 fuji apple

2 generous handfuls of organic spinach

1 frozen banana

5-6 frozen pineapple chunks

Place ingredients in a high-speed blender in order and blend on high for about 2 minutes.

panko veggie sandwiches.

panko veggie sandwiches

1 batch panko eggplant

1 batch panko onion

1 large beef steak tomato

4-5 wheat buns

kale leaves

Vegenaise®

hummus

Prepare the eggplant according the previously posted recipe.

Clean and slice the onion into 1/3 inch slices and prepare them using the same eggplant recipe.

Clean and slice the beef steak tomato into 1/3 inch slices.

Prepare the sandwiches by spreading a thin layer of Vegenaise® on each side of the bun, and a thick layer on hummus on the bottom of the bun. Add the cold and grilled veggies to the sandwich. 

tossed kale & apples.

tossed kale & apples

2-3 handfuls of organic kale (chiffonade)

1 large organic pink lady

1-2 tablespoons fresh squeezed lemon juice

poppy seed dressing

Clean and chiffonade the kale. Wash and core the apple, leaving the peel on using a food processer or shredder, shed the apple. Quickly toss the kale and apple in a large salad bowl with the lemon juice to prevent browning and preserve the flavors. Lastly, toss the salad with the poppy seed dressing.

super yummy oatmeal.

super yummy oatmeal

1 1/2 cups cooked oatmeal

1/3 cup organic blackberries

1/3 cup organic blueberries

*1 tablespoon freshly ground flaxseeds
*1 tablespoon organic chia seeds

1 tablespoon brown sugar

Almond or rice milk

In a large cereal bowl pour in cooked oatmeal. Layer on the remaining ingredients and serve warm. (1 serving)

*Note: Flaxseeds and Chia Seeds are highly nutritious superfoods. To include more superfoods try substituting the blackberries with mulberries (excellent source of plant protein).

flaxseed brownie cookies.

flaxseed brownie cookies

1/2 cup Earth Balance® butter

1 1/2 cup organic sugar

1 banana

2 teaspoons vanilla

1 1/2 cups flour

1/4 cup flaxseed meal

2/3 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt
1-2 tablespoons coconut yogurt

1 cup non-dairy chocolate chips

Preheat the oven to 350 degrees. In a large bowl combine butter, sugar and banana. Once the mixture is smooth, add all the remaining ingredients and mix until texture is thick and smooth.

Drop rounded teaspoon balls onto an ungreased cookie sheet, and bake for about 8-10 minutes.

blender wheat pancakes.

blender wheat pancakes

(courtesy of Erica's kitchen)

1 cup of whole wheat berries

1 1/3 cup almond milk

2 vegan egg replacements

3 tablespoons coconut sugar

1/4 teaspoon salt

2 tablespoons coconut oil

1 teaspoon baking soda

1 teaspoon baking powder

*1/4 cup flaxseed meal with 1/4 cup water 

Pour milk and wheat into the blender and blend for about 4 minutes until the mixture is smooth. Add the remaining ingredients and blend just until it’s the consistency of pancake batter. Pour the batter from the blender and cook on a hot skillet.

spinach with pine nuts.

spinach with pine nuts

5 cups organic spinach

1 tablespoon Earth Balance® butter

2 teaspoons minced garlic

1/3 cup pine nuts

1/2 teaspoon salt

Sauté the spinach in a large wok with the vegan butter over medium heat, stirring often. After about a minute add the garlic, pine nuts, and salt. Sauté for another minute or two, just until the spinach is wilted, but still bright green.

watermelon & blueberries.

watermelon & blueberries

watermelon

blueberries

This is one of my kids’ favorite snacks. It’s fast, easy and the flavors complement each other nicely. 

It’s also a perfect side dish for any barbeque, especially on the 4th of July.

beans & apples.

beans & apples

2 cans Amy's® baked beans

1 larger granny smith apple, cored and chopped

In a medium pot sauté apple chunks just until apples begin to soften. Add two can’s of vegan baked beans and barbeque sauce. Let simmer for about 15 minutes. Serve warm.

fresh orange lemonade.

fresh orange lemonade

4 cups water

1 cup organic sugar

1 tablespoons fresh orange zest

1 tablespoon fresh lemon zest

1 1/2 cups fresh squeezed orange juice

1 1/2 cups fresh squeezed lemon juice

In a medium sauce pan combine 2 1/2 cups of water and sugar. Cook over medium heat, just until sugar dissolves. Remove from heat and let cool. Store the syrup in the refrigerator for at least an hour.

In a large pitcher combine the syrup, zests, juices and remaining 1 1/2 cups cold water. Stir mixture together. Pour in tall glasses filled with ice.

mint pea soup.

mint pea soup

(courtesy of Jamie's kitchen)

2 large organic carrots

2 stalks of organic celery

2 medium onions

2 cloves of garlic

Olive oil

1 quart organic vegetable broth

5 1/2 cup frozen peas

Small bunch of fresh mint, leaves removed

Sea salt and fresh ground pepper

Peel and roughly slice the carrots and celery. Peel and chop the onions. Peel and slice the garlic. Place the carrots, celery, onions and garlic in a large soup pot with a little olive oil. Sauté for the vegetables for about 10-15 minutes until the carrots are soft, but have not lost their shape. Add the broth and peas and let simmer on low heat for about another 15 minutes.

Once the peas have softened, removed the pot from the heat and add the mint leaves. Using a blender or liquidizer, pulse the soup until it’s smooth.

Serve hot with a loaf of homemade whole wheat bread.

*Note: We like our soup with a little extra texture so we only blend it until slightly chunky, but it can also be blended to the consistency of bisque. Blend to your preference.

chocolate dipped strawberries.

chocolate dipped strawberries

(courtesy of Patti's kitchen)

2 pints organic strawberries

1 cup vegan cacao chocolate chips

2 tablespoon agave

5 tablespoons vegan butter

Wash strawberries, gentle pat dry and set on a towel at room temperature to completely dry. The chocolate will not stick to the stawberries unless they are dry.

In a small sauce pan over low heat, melt the chocolate chips, corn syrup and vegan butter stirring constantly. Remove from heat and cool for 3 minutes.

Dip strawberries in the warm chocloate mixture. Set dipped strawberries on a cookie sheet with a layer of wax paper to cool. The wax paper will prevent the strawberries from sticking to the cookie sheet. 

Refrigerate for at least 15 minutes. Best served within the first 5 hours of dipping to prevent strawberries from spoiling.

pineapple rice.

pineapple rice

(courtesy of Breann's kitchen)

2 cups uncooked brown rice

1/2 pineapple, peeled and chopped

1/2 cilantro, cleaned and chopped

1 organic red bell pepper, seeded and chopped

1 1/2 teaspoon extra virgin olive oil

1 lime, juiced

1 lime cut into wedges for garnish

Cook rice according to package instructions.

In a large wok sauté pineapple, cilantro, bell pepper and olive oil just until warm. Add rice and stir in lime juice. Fry mixture for about 5 minutes. Season with a little salt and pepper.

Can be served warm or chilled. Garnish with lime wedges. Goes nicely with fajitas or tacos.