Looking for something to snack on whilst watching a Sunday afternoon movie? No need to look any further – these zucchini sticks and dip will hit the spot!
You will need:
1 1/2 lbs. zucchini (cut into sticks approximately 1/2″ wide and 4″ long)
1/3 cup hot water
1 tbsp. ground flaxseed
1 tbsp. flour
1 cup panko crumbs (Japanese style breadcrumbs, the flakes stay crispier longer than breadcrumbs and don’t absorb as much grease)
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. cayenne pepper
3/4 cup milk (I use unsweetened)
6 tbsp. nutritional yeast
1/2 cup diced tomatoes
extra onion powder, salt, and pepper
Preheat the oven to 375F. You will need a baking sheet for the zucchini sticks.
Stir the ground flaxseed and flour together in a cup, add the hot water gradually so the flour does not clump. Once mixed, pour into a shallow bowl and let sit for 5 minutes to thicken.
Cover the surface of a plate with panko crumbs about 1/4″ deep. Sprinkle pinches of onion powder, salt, and pepper over the crumbs. Dip the zucchini sticks, one at a time, into the flaxseed mixture, being sure to cover all sides. Now press the zucchini in the panko mixture until all sides are coated. Repeat until all zucchini is coated. Place the zucchini sticks on the baking sheet about 1/2″ apart.
Bake for 7 minutes on each side (about 30 minutes in total).
While the zucchini is baking, bring the milk to a boil in a small saucepan. Add the remainder of the ingredients and stir until the nutritional yeast has dissolved.
Lower the heat to low-medium and simmer for 5 minutes. Add salt and pepper to taste.
Serve the sauce warm with the zucchini sticks straight out of the oven. They are messy to eat, so make sure you have plenty of serviettes on hand.
A childhood favourite of mine, I have adapted this recipe to my grown-up vegan requirements (which was quite easy to do). Lovely and sweet, these buns go well with a cup of tea or coffee. They are also a replacement for cookies when it comes to dessert. You may notice this recipe is similar to my recipe for tea buns.
2 1/2 cups of flour (I have used whole wheat and spelt, but also good with all-purpose)
25ml (5 tsp) baking powder
5ml (1 tsp) salt
1/2 cup organic sugar
1/2 cup Earth Balance butter
1 cup raisins
3/4 cup milk (soy or almond)
Combine flour, baking powder, salt, and sugar. Cut in butter so the consistency is like breadcrumbs. Add raisins and milk. Roll out onto floured surface. As is the family tradition, use a drinking glass to cut out circles. Whilst I use a small glass for tea buns, raisin buns are so yummy I use a large one! A large glass will still deliver a dozen buns.
Place on baking sheet and bake at 425 degrees for 15 minutes. Let cool…if you can resist that long.
Looks yummy, right? That’s because it *is* yummy. Although quinoa is not a true cereal or grain, its edible seeds are of high nutritional value. Quinoa is also gluten-free, high in protein, and has a low glycemic index, which I think makes it a perfect breakfast food.
You will need:
1 cup quinoa
1 cup almond milk (I prefer Silk True Almond unsweetened)
1 cup water
15-30 ml (1-2 tablespoons) molasses (less sweet, more sweet, it’s up to you)
1 cup blueberries
1 cup blackberries
1/2 cup raisins (or dried cranberries if you like a tarter taste)
1/3 cup sliced almonds
5 ml (1 tsp) ground cinnamon
Using medium heat, combine quinoa, milk, water, cinnamon, and dried fruit in a saucepan. Cook until the contents are simmering, stirring occasionally. Cover and reduce the heat to low. Cook until the quinoa has absorbed the liquid. This may take 10-15 minutes. Stir in remaining ingredients. Let stand 5 minutes. Best when served warm, although I’ve eaten it cold and it’s just as yummy.