Sauteed Zucchini and Yellow Squash with Mint

3 T. olive oil
2 garlic cloves, minced
1 onion, small, thinly sliced
2 zucchini (about 1 lb.), cut into 1/2-inch slices
1/8 t. red pepper, crushed
Coarse salt and freshly ground pepper (optional)
1/4 cup fresh mint leaves, cut into thin ribbons

Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring until translucent but not yet softened, about 2 minutes.

Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper (optional).

Transfer to a serving dish, sprinkle the mint on top, and serve immediately.

San Francisco Caesar Salad with Sourdough Croutons

Croutons:
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil, eyeball it
1 tablespoon butter, margarine, or olive oil
3 cups cubed sourdough bread
1 teaspoon coarse black pepper, optional
1/2 cup grated Parmesan (vegan option will work)
2 tablespoons chopped fresh thyme leaves or 1-1/2 teaspoons dried
thyme

Salad and Dressing:
1 clove garlic, finely chopped
1 lemon, juiced
1 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Worcestershire sauce (Angostora Sauce from Safeway is vegan)
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil, eyeball it
2 large hearts Romaine lettuce, chopped, 7 to 8 cups
1/2 cup shredded Parmesan (vegan option will work)
Salt and coarse black pepper, optional

Preheat oven to 325 degrees F.

Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter, margarine, or additional oil. Season with pepper, Parmesan and thyme. Spread croutons evenly on a baking sheet and bake until crisp and golden, 15
minutes.

In the bowl you made the croutons in, combine garlic, lemon  juice, hot sauce, Worcestershire sauce and mustard. Whisk in  extra-virgin olive oil while mixing the dressing.

Remove croutons and let cool. When you are ready to serve, add lettuce to the dressing in the bowl and toss to coat evenly.  Add cheese, salt and pepper, croutons. Toss again. Adjust seasonings and serve.

Cowboy Caviar

2 cans black beans, rinsed
1 can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/2 green pepper, chopped
1/4 cup cilantro, chopped

Dressing:
1 T. red wine vinegar
3 T. lime juice
2 T. olive oil
1 t. salt
1/2 t. pepper, optional

Combine all ingredients except avocado in a bowl. Refrigerate overnight or for several hours prior to serving. Add avocado before serving. Serve with tortillas or corn chips.

Guacamole Authentico

Serves: 8

4 ripe avocados, peeled and seeded

1/2 tsp. cumin, ground

1 ripe Roma tomato, diced

1/2 cup onion, minced

2 jalapeno peppers, seeded and minced

1/2 cup cilantro leaves, chopped

4 T. fresh lime juice

4 - 6 drops red sauce

Sea salt to taste

Cut avocado into large chunks and mash in a bowl. Add remaining ingredients and stir gently. Leaving some large chunks is fine. Taste and adjust seasonings to taste. 

Tofu Scalloped Cabbage

Supper tonight. This recipe for scalloped cabbage was shared by my friend, Hazel. It's very simple to make, yet it's simply delicious! Even most non-cabbage lovers will find this savory combination a tasty dish. It has become a favorite for our family!

Scalloped Cabbage

Parboil for 5 minutes:
2 quarts cabbage, coarsely chopped
2 cups water

Drain.

Saute:
2 onions, chopped
2 Tbsp. olive oil

Sprinkle over onion:
4 Tbsp. flour*
1 tsp. salt

Saute' mixture and stir over low heat until thick. Mix cabbage, saute'ed onions, flour, and salt together.

In a food processor, blend until smooth:
1 lb. tofu
2 tsp. salt
2 Tbsp. olive oil
4 Tbsp. lemon juice

Stir this mixture into the cabbage along with the sauteed onions. Pour into baking dish and sprinkle with paprika. Bake uncovered at 350 degrees F. for 30 minutes. 

*I use garbanzo fava bean flour or soybean flour.

Zucchini with Linguine

4 Tbsp. olive oil
1 large zucchini, diced*
2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. red pepper flakes
12 oz. linguine pasta, gluten free if necessary (Tinkyada brand)
1 cup soymilk, unsweetened
2 Tbsp. fresh parsley
4 - 6 Tbsp. [vegan] Parmesan cheese*

Prepare the pasta according to package instructions. Drain when tender and set aside.

Saute' zucchini in olive oil until tender. Add salt and red pepper flakes. When zucchini is soft, add soymilk. Simmer until milk is reduce by about half.

Stir in chopped parsley and Parmesan cheese substitute. Add linguine and stir until mixed.

Taste and adjust seasonings if desired. Delicious!

*I used a golden zucchini and left the peelings on because they were tender.

Artichoke and Spinach Dip

Artichoke and Spinach Dip

1 - 8 oz. container Tofutti cream cheese (soy) OR dairy cream cheese
1 - 14 oz. jar artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed
1/4 cup Veganaise (or mayonnaise)
1/4 parmesan cheese (vegan version is made from chopped almonds and nutritional yeast)
1 garlic clove, minced
1/2 tsp. dried basil
1/4 tsp. garlic powder
Salt to taste

Mix all ingredients together until creamy. Serve on toast points or in a hollowed out bread bowl.

Festive Carrot Cake

Carrot Cake

1 cup brown rice flour
1/2 cup corn starch
1 tsp. xanthan gum
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup pecans, chopped
1/2 cup white rice flour
1/2 cup white sugar
1 cup brown sugar
2 1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. sea salt
3 cups carrots
1/2 cup raisins
1 cup oil
1/4 cup cranberries, dried OR craisins
3 egg substitutions*

Mix together using a Kitchen Aid or hand mixer. When well blended, pour into an oiled and floured pan and bake at 350 degrees for 40 - 50 minutes.

*Powdered egg replacer, flax gel slurry, or gar/fava slurry - OR - use eggs.

Vegan & Gluten Free

Delicious with a cup of 
Celestial Seasonings
Candy Cane Lane Tea

*This recipe gets rave reviews; people won't even know it is gluten-free or vegan. Nice and moist. Make into cupcakes and decorate with a holiday theme for a festive addition to your holiday!

Piquant Pumpkin & Peanut Soup

It's that time of year! Time to use up all that pumpkin!

Piquant {Spicy} Pumpkin & Peanut Soup 

1 Tbsp. olive oil

1 onion, chopped

2 tsp. ginger, fresh, minced

1/2 tsp. cayenne

1 tsp. lemon zest

3 cups water

2 Tbsp. Bill's Best Chicknish (or other chicken-like broth seasoning)

3 Tbsp. soy sauce

1 - 16 oz. can pumpkin puree

1 - 13.5 oz. can unsweetened coconut milk

1/3 cup peanut butter

1 Tbsp. fresh lime juice

1 Tbsp. agave syrup

Salt to taste

1/4 cup cilantro, fresh, chopped

2 Tbsp. peanuts, roasted

Saute' onion in olive oil. When soft, add ginger and cayenne. Then stir in lemon zest, water, chicken-like seasoning, and soy sauce. Bring to a boil, then reduce heat and simmer for ten minutes. 

Strain the broth into another pot and discard the solids. Return broth to a low simmer. Then whisk in pumpkin,coconut milk, peanut butter, lime juice, agave syrup, and salt. Cook until heated through. 

Serve with cilantro and peanuts.

Zucchini with Linguine

4 Tbsp. olive oil

1 large zucchini, diced*

2 tsp. garlic, minced

1/2 tsp. salt

1/4 tsp. red pepper flakes

12 oz. linguine pasta, gluten free if necessary

1 cup soymilk, unsweetened

2 Tbsp. fresh parsley

4 - 6 Tbsp. vegan Parmesan cheese*

Prepare the pasta according to package instructions. Drain when tender and set aside.

Saute' zucchini in olive oil until tender. Add salt and red pepper flakes. When zucchini is soft, add soymilk. Simmer until milk is reduce by about half.

Stir in chopped parsley and Parmesan cheese substitute. Add linguine and stir until mixed. Taste and adjust seasonings if desired.

Delicious!

*I used a golden zucchini and left the peelings on because they were tender.