Rice Zucchini Corn Salad

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Rice Zucchini Corn Salad
Print Recipe
This simple yet nourishing whole grain salad will tame the hungriest of appetites! Recipe adapted from Dr. Neal Barnard's book, Breaking the Food Seduction.
Rice Zucchini Corn Salad
Print Recipe
This simple yet nourishing whole grain salad will tame the hungriest of appetites! Recipe adapted from Dr. Neal Barnard's book, Breaking the Food Seduction.
Ingredients
Servings:
Instructions
  1. Slice zucchini in half lengthwise, then slice into half moons.
  2. I use frozen corn and defrost by placing in a colander and running warm water over it.
  3. Place zucchini slices, corn, rice, and scallions in a large bowl.
  4. In another bowl, whisk together the lemon juice, Dijon mustard, agave (if using), dill weed, and salt.
  5. Pour sauce mixture over rice and vegetables and toss well. Serve warm or chilled.
Recipe Notes

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Ceramic Knife Set. Click to view on amazon.

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Healthy Breakfast Scramble

Breakfast Scramble 8

Instructions
  1. NOTE: Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling or even for skewering with kabobs. Watch the 5-minute video to see how it changes the texture and firmness.
  2. Drain water from tofu and gently squeeze water out over a bowl or sink. Crumble tofu into a bowl and set aside.
  3. Dice mushrooms, onions, and bell pepper. Any color--red, yellow, orange, green--can be used. Sometimes I even use diced cherry tomatoes instead.
  4. In frying pan, saute onion, red pepper, and mushrooms in approximately 2 Tbsp. veggie broth or water for approximately 3-4 minutes.
  5. Add crumbed tofu to pan with veggies.
  6. Add turmeric, nutritional yeast, Bragg’s aminos, and tofu. Sauté for about 3 minutes. If additional liquid is needed, use another 1-3 Tbsp. of veggie broth.
  7. If using cherry tomatoes instead of red bell pepper, add tomatoes now. They don't require any sauteing like pepper does.
  8. Add baby spinach, cover pan with lid, and allow leaves to wilt, approximately 2 minutes
  9. Remove from heat and serve with toast, grits, or fruit.
  10. This is also delicious served as a breakfast burrito in a wrap.
Recipe Notes

Other variations for scramble from Physicians Committee:

Potato and Spinach Scramble: 1 Yukon gold potato and spinach

Thai Red Curry Scramble: 1 tbsp. red curry paste, juice from 1 lime

Basil Tomato Scramble: 1 large chopped tomato, 8-10 diced basil leaves, freshly ground black pepper, and 1/4 tsp. crushed red pepper

Check out this 5-minute video demonstrating how to make this easy recipe.

Breakfast Scramble

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Stone Earth Pan by Ozeri. Click to view on amazon. I HIGHLY recommend this non-stick pan. It's the one I use.

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Creamy Peanut Sauce

Collard Green Veggie Wraps 3

Creamy Peanut Sauce
Print Recipe
Used as a sauce over noodles, dipping sauce with wraps, or as a salad dressing, this simple creamy peanut sauce can be made low-fat by using PB2 or with natural peanut butter.
Servings
4 servings
Servings
4 servings
Creamy Peanut Sauce
Print Recipe
Used as a sauce over noodles, dipping sauce with wraps, or as a salad dressing, this simple creamy peanut sauce can be made low-fat by using PB2 or with natural peanut butter.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Combine all the sauce ingredients in a bowl and whisk together until smooth.
  2. If needed, heat mixture in microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk.
  3. Serve as a dip/sauce for wraps (Collard Green Wrap and Thai Spring Roll recipe links below) , over noodles, or as a salad dressing.
Recipe Notes

Recipe for Collard Green Wraps with Peanut Sauce

Recipe for Thai Spring Rolls

Links to Amazon.com are affiliate links. When you buy something through my links, I receive a commission that helps support this site which is greatly appreciated.

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OXO Good Grips 11' whisk available on amazon. Click to view.

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Zucchini Bread


Zucchini Bread
Print Recipe
With freshly grated zucchini, apple sauce, and allspice, this deliciously easy-to-make recipe can be enjoyed for breakfast, snack, or even dessert. It's moist and satisfying without being overly sweet. 
Servings
10-12 servings
Servings
10-12 servings
Zucchini Bread
Print Recipe
With freshly grated zucchini, apple sauce, and allspice, this deliciously easy-to-make recipe can be enjoyed for breakfast, snack, or even dessert. It's moist and satisfying without being overly sweet. 
Servings
10-12 servings
Servings
10-12 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees.
  2. Grate 2 cups of zucchini, which is approximately 2 small.
  3. Place flour, baking powder, baking soda, cinnamon, and allspice in a large bowl and whisk together.
  4. In a separate bowl, whisk together apple sauce, apple juice concentrate, maple syrup, and vanilla.
  5. Add grated zucchini to wet mixture and stir until blended.
  6. Pour wet ingredients into dry ingredients. Mix just until dry ingredients are evenly moistened. Stir in walnuts, if using.
  7. Spoon batter into non-stick loaf pan. Bake on center rack of oven for approximately 50 minutes, or until tooth pick inserted into the center comes out clean. Turn bread out onto a cooling rack and let cool completely before slicing or storing.
  8. Serve as breakfast, snack, or dessert. I really like it served warm!
Recipe Notes

Recipe adapted from  Breaking the Food Seduction by Dr. Neal Barnard, president of Physicians Committee.

Links to Amazon.com are affiliate links. When you buy something through my links, I receive a commission that helps support this site which is greatly appreciated.

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Silicon baking loaf available on amazon. Click to view product details.

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Colorful Chili Bean Dip

Colorful Chili Dip 5

Colorful Chili Dip
Print Recipe
This chili bean dip is a flavorful and creamy punch of protein and nutrients! Serve with baked corn chips or veggies for a terrific appetizer or snack. Click here for the 2-minute video showing how simple it is to make this delicious dip.
Colorful Chili Dip
Print Recipe
This chili bean dip is a flavorful and creamy punch of protein and nutrients! Serve with baked corn chips or veggies for a terrific appetizer or snack. Click here for the 2-minute video showing how simple it is to make this delicious dip.
Ingredients
Servings:
Instructions
  1. If using canned pinto beans, drain and rinse thoroughly.
  2. Dice bell peppers and set to the side.
  3. Add all ingredients to blender, except bell peppers. Blend until smooth and creamy.
  4. Transfer to a bowl and stir in bell peppers. Mix well, then top with a few more bell peppers. Serve warm or chilled with baked corn chips or veggies like carrots and celery sticks.
Recipe Notes

Colorful Chili Bean Dip EatPlantBased.com
This 2-minute video demonstrates how easy it is to make this delicious dip.

 

Recipe from Breaking the Food Seduction by Dr. Neal Barnard, President of Physicians Committee for Responsible Medicine.

Links to Amazon.com are affiliate links. When you buy something through my links, I receive a commission that helps support this site which is greatly appreciated.

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5-Quart Stainless Steel Colander available on amazon. Click to view.

 

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Easy Flex 3-Piece Silicone Spatula Set. Click to view on amazon.

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