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.

http://blog.eatplant-based.com/
5-Quart Stainless Steel Colander available on amazon. Click to view.

 

http://blog.eatplant-based.com/
Easy Flex 3-Piece Silicone Spatula Set. Click to view on amazon.

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Collard Green Veggie Wraps with Creamy Peanut Sauce

Collard Green Veggie Wraps 19

Collard Green Veggie Wraps with Creamy Peanut Sauce
Print Recipe
These collard green wraps offer a fresh, healthy main dish or appetizer that is bursting with vibrant color and loads of nutrition. The creamy peanut sauce can be made with peanut butter or PB2 for a lower-fat option. It's time to eat a healthy rainbow of color! Click here for the 7-minute video showing how to prepare and roll collard wraps.
Servings
4 wraps
Servings
4 wraps
Collard Green Veggie Wraps with Creamy Peanut Sauce
Print Recipe
These collard green wraps offer a fresh, healthy main dish or appetizer that is bursting with vibrant color and loads of nutrition. The creamy peanut sauce can be made with peanut butter or PB2 for a lower-fat option. It's time to eat a healthy rainbow of color! Click here for the 7-minute video showing how to prepare and roll collard wraps.
Servings
4 wraps
Servings
4 wraps
Ingredients
Wrap Ingredients
Peanut Sauce Ingredients
Servings: wraps
Instructions
  1. Start by preparing the peanut sauce by combining all the sauce ingredients in a bowl and whisking 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. Set aside.
  3. Collard leaves are very large and rigid. We are going to take a few steps to make them a little easier to work with. First, lay the collard leaf on a cutting board or other flat surface and turn it with coarse side up. Use a sharp knife to trim the thickest part of the stem, being careful not to cut through the leaf. This will help allow the leaf to be rolled and folded without cracking and tearing.
  4. Next, bring a pot of water to boil, then lower heat to medium-low. Hold the long stem of leaf and dunk it into the water for approximately 20-30 seconds, then quickly remove leaf and lay it on cutting board or other flat surface. Each leaf will need to be done separately. This boiling process makes the leaves more pliable for rolling.
  5. Use scissors or sharp knife to cut off long stem to level with bottom of leaf.
  6. It's time to stuff and roll the leaf. Begin by spooning 2-3 Tbsp of cooked bulgur onto the middle of leaf, about 1/4 of the way up stem. Bulgur is a wheat grain found in most grocery stores. It cooks just like rice, either on a stove top or in a rice cooker. It has a ground beef texture and natural nutty flavor. What I like about it is that it soaks up the flavors of whatever sauces you are using it in. I use bulgur in many recipes, including chili beans, tacos, lasagna, no-meat loaf, and more. All of the mentioned recipes can be found on this blog by using the search bar above on the right. I like to make large batches in my rice cooker and keep it in the freezer to easily add to recipes.
  7. Add all of the other diced and grated vegetables and drizzle with approximately 2 Tbsp of the peanut sauce.
  8. Now it's time to roll them up! Fold side edges of leaf over the middle filled portion.
  9. Fold the bottom (stem end) up and over the filling.
  10. Begin to roll up firmly to the end, then place roll side down on a plate. You shouldn't need a tooth pick or anything to hold in place because leaves are more flexible and stay in place due to the blanching in boiling water step above.
  11. Serve immediately with the rest of peanut sauce for dipping.
Recipe Notes

This 7-minute YouTube video shows exactly how to prepare and roll these collard wraps and peanut sauce.

Snapshot 1 (8-10-2016 8-35 PM)
Click to view YouTube video for demonstration.

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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Extra Large Bamboo Cutting Board. Click to view on amazon.

61Svw6gxqfL._SL1500_
Oliver & Kline Ceramic Knife Set. Click to view on amazon.

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Upcoming Plant-Based Cooking Summit in Lake Lure, NC

I am so excited about the upcoming Plant-Based Cooking Summit,  October 9th-14th in North Carolina! This is my 11-minute interview about the event. 

Speakers for this event include Dr. Collin Campbell, author of The China Study and Whole as well as Chef Del Sroufe, author of Forks Over Knives—The Cookbook. 

This program will take place at the beautiful Rumbling Bald Resort in NC. 

lake-lure-kayak  rumbling-bald-resort-golf    lake-lure-north-carolina

“Situated on the Northern shore of Lake Lure, NC is the Rumbling Bald Resort. Surrounded by lush mountain tops and sheer granite cliffs, this resort offers a variety of outdoor activities, including numerous hiking and biking trails, two championship golf courses, a variety of boating and water sports, tennis, pickle ball, volleyball and basketball courts. Furthermore, this resort has a wellness center, including a small indoor swimming pool, fitness center, sauna, spa and hot tub.

 

Just 30 miles from Asheville NC, Rumbling Bald Resort is in the foothills of the North Carolina Blue Ridge Mountains. Surrounded by towering cliffs and softly forested mountains, Lake Lure has been named by National Geographic Magazine as “one of the ten most beautiful man-made lakes in the world”. It’s not surprising that this lake has been a filming favorite for movies such as Dirty Dancing and The Last of the Mohicans. And to make it even more spectacular, the Plant-Based Cooking Summit will be held during the peak season, when the mountains come alive with bright red, yellow and orange leaves.”

 

Hope to see you there!  To Register 

 

Oven-Roasted Tom Tofu

Oven Roasted Tom Tofu 8

Oven-Roasted Tom Tofu
Print Recipe
This crispy-on-the-outside and slightly-meaty-on-the-inside oven roasted tofu is absolutely delicious smothered in gravy made by using the leftover marinating sauce! Recipe from Dr. Neal Barnard's book, Breaking the Food Seduction.
Servings
4 servings
Servings
4 servings
Oven-Roasted Tom Tofu
Print Recipe
This crispy-on-the-outside and slightly-meaty-on-the-inside oven roasted tofu is absolutely delicious smothered in gravy made by using the leftover marinating sauce! Recipe from Dr. Neal Barnard's book, Breaking the Food Seduction.
Servings
4 servings
Servings
4 servings
Ingredients
Marinade & Tofu
Coating Mix
Servings: servings
Instructions
  1. Cut tofu into eight 1/2" thick slices. Place in a wide, shallow mixing bowl. HINT: Freezing the tofu ahead of time and defrosting will change the texture and make it much more firm.
  2. Whisk together marinade ingredients.
  3. Pour mixture over tofu. Turn slices over so all sides are well covered. Cover bowl and place in refrigerator. Let marinate several hours or overnight. Turn slices over occasionally or spoon marinade over them from time to time.
  4. When ready to cook, preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  5. Combine ingredients for coating mix in bowl and whisk together well.
  6. Remove each slice of tofu from marinade one at a time and dredge in coating mix, covering it well all over.
  7. Place on prepared baking sheet as soon as it is coated. Mist the tops lightly with water bottle. I sprinkle the tops of mine with paprika or smoked paprika.
  8. Bake until they are golden brown, about 20 minutes.
  9. While they are baking, take leftover marinade and add 1 Tbsp of flour, cornstarch, or arrowroot powder and whisk together. Place in microwave for approximately 1-2 minute, stirring occasionally to thicken into gravy. Pour over oven-baked Tom Tofu and serve immediately.
Recipe Notes

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.

http://blog.eatplant-based.com/
Stainless Steel Baking Sheets available on amazon. Click to view.

 

http://blog.eatplant-based.com/
Kirkland Parchment Paper available on amazon. Click to view.

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