Friday, July 13, 2007
Zucchini Herb Casserole (Vegan)
1 pound (5 cups) fresh zucchini, cubed1-2 clove garlic, pressed2 cup green onions, finely sliced2 tablespoon oil1 cup cooked rice2 medium tomatoes, chopped1-1/4 teaspoon garlic salt1/2 teaspoon paprika1/2 teaspoon oregano1/2 teaspoon basil
Heat oil in a large cooking pan and stir in zucchini, garlic, and onions. Cover and cook 5 minutes or until vegetables begin to soften slightly. Remove from heat. Add tomatoes, rice, garlic salt, paprika, oregano, and basil and mix. Spoon into baking dish. Bake uncovered in 350F degree oven for 30 minutes.
Vegetable Stir Fry
2 cup mixed seasonal vegetables, chopped and sliced1 green onion stalk, chopped in 4 pieces3 garlic cloves, minced1 tablespoon ginger, sliced finely2 tablespoon oil2-3 tablespoon soy sauce2 tablespoon vegetarian mushroom sauce (optional)½ cup watersalt & pepper
Prepare vegetables by washing and chopping them. If you use carrots, be sure to slice them thinly. If you use snow peas, leave them whole. On medium-high heat, sauté garlic, green onion, and ginger in oil. Add mixed vegetables. Stir. Add water, soy sauce, and mushroom sauce (optional). Stir for 1 minute. At this time, the vegetables are crispy and ready. If you prefer tender vegetables, reduce heat and cover to simmer vegetables for 1 minute. Salt and pepper to taste. Serve with rice or noodles.
Almond Coconut Cookies
1/2 cup whole spelt or wheat flour1 1/4 cup rolled oats1/2 cup dried coconut shreds1/3 cup raisins2 tablespoon canola oil3/4 cup apple, peeled and mashed1/4 vegan margarine1/2 teaspoon vanilla extract1/3 cup ground almonds, raw or toasted4 tablespoon maple syrup or liquid sweetener1/2 teaspoon salt
Mix dry ingredients and set aside. Blend apple and maple syrup and add margarine. Combine dry mixture with the apple mixture, and mix thoroughly. Scoop spoonfuls onto lightly greased baking sheet or non-stick flat pan and flatten to a 1/4-inch thickness. Bake in a preheated oven at 400F degrees for 17-20 minutes.