Zucchini Applesauce Muffins
It’s amazing how big a zucchini can get over night. The funny thing is, we didn’t even plant zucchini this year. It is growing right out of the compost bin! As anyone who has tried to grow zucchini knows, they grow like wildfire. I can’t seem to eat it fast enough. Short of giving it all away, I decided to find a muffin recipe to utilize the surplus. This recipe was adapted from Cooking Gluten Free! by Karen Robertson. Note: this recipe is not gluten-free. Read more
Homemade Applesauce
I realize it’s still summer and some of you may not be thinking about the fall and apple season. Well, it’s apple season in our backyard. We have this wonderful apple tree that is dropping apples like crazy so I thought I would make good use of all them and make applesauce. This was first attempt and I must say it was pretty easy and tasty too! This recipe comes from The New Vegetarian Epicure. Read more
Kalamata Balsamic Vinaigrette
I attended a fun cooking class with Lisa Barnes, owner of Fiddlehead Cuisine at The Culinary Center of Santa Cruz and one of the salad dressings I learned how to make was this recipe below. It is so easy and taste amazing. I suggest doubling the recipe because it will disappear fast!
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Crunchy Quinoa Salad
I just came back from spending a wonderful weekend cross-country skiing in Tahoe with some friends. I knew we would be out skiing most of the day on Saturday and Sunday so I wanted to make a salad that was going to provide sustained fuel for our long day kicking and gliding in the snow. By sustained fuel, I mean something that provides a balance of quality fats, quality protein and complex carbohydrates. This salad is packed with all three macronutrients. I also wanted something that was going make enough for the three of us for two days worth of lunch supplies.
Lorna Sass’ Crunchy Quinoa Salad fit the bill. This recipe is taken from Lorna Sass’ Complete Vegetarian Kitchen cookbook. I have adapted it by replacing couscous with quinoa, I just like it better. This dish tastes best when made a day ahead and refrigerated overnight, to give the flavors a chance to mingle. It’s a great recipe to prepare for a crowd. It yields about 6-8 servings. Read more
Fat Tuesday’s Skinny Red Beans
This is one of my favorite, quick, go-to recipes when I can’t figure out what to have for dinner. What makes it so easy is that I usually have all the ingredients on hand. And if I am really pressed for time, I can substitute quinoa for brown rice since it only takes 10-15 minutes to cook. This recipe comes from the Moosewood Restaurant Low-Fat Favorites cookbook. Read more
Healthy Nut Brittle
Most homemade and packaged nut brittle is not what you’d call a healthy snack. This one is different. I was taking a cooking class at Bauman College three years ago when I discovered this recipe. I have made this too many times to count, people love it. In fact, I have friends who have asked me to make it for them so they can give it away as a gift! If you can’t figure out what to get that certain someone for Christmas, this is a great gift idea. Read more
Cilantro Salad Dressing
During the winter months many of you may not be thinking about cold raw salads but I enjoy eating lots of raw vegetables and fruit year-round. My favorite way to eat raw veggies is to have a wonderful salad dressing to go with it. This dressing was given to me by Daniel Clary, raw vegan chef. I met Daniel while working at kaia foods, a raw granola company based in Oakland, CA. Read more
Old Fashion Granola
This is one of my favorite granola recipes. It’s quick and simple. My old friend Kathy from back east gave me this recipe over 15 years ago. Try it with some yogurt or almond milk. Because it seems to disappear so quickly in my house I usually make a double batch. Have fun with it by adding your own favorite nuts and spices. Read more
Cranberry Walnut Cookies
While experimenting with some gluten-free flours, I found these amazingly simple and delicious cookies at Elana’s Pantry. I made them over the holidays and they were a big hit. I have adapted this recipe by leaving out the chocolate (1/2 cup dark chocolate) and reducing the oil from 1/2 cup to 1/4 cup.
This recipe makes approximately 20 cookies. Read more