Zucchini Stuffed with Pine Nuts and Cranberries

Serves 4

Ingredients:
4 medium zucchini
2 tsp olive oil
2 onions, minced
¼ cup dried cranberries, chopped
3 garlic cloves, minced
¼ cup + 2 tbsp bread crumbs
3 tbsp pine nuts, chopped
¼ cup Parmesan cheese, grated
¼ cup fresh parsley, chopped
1 tbsp anchovy paste
Pepper to taste

Instructions:
Preheat the oven to 375° F.

Cut the ends off each zucchini. Then cut about ½” slice off the top and hollow out the zucchini, leaving a ½” shell. Chop the cut off pieces as well as the inside flesh.

Heat the olive oil in a frying pan and gently sauté the chopped zucchini pieces and onions for about 10 minutes or until golden. Then add the garlic and sauté for a further few minutes. Take off the heat and add all the remaining ingredients. Stir well and fill into the zucchini.

Line a baking sheet with foil. Place the zucchini onto the baking sheet, cover with foil and bake for about 20 minutes. After 20 minutes remove the foil and bake for a further 10 minutes or until the top is nicely browned.

Vegan Cherry Smoothie

Ingredients:
1 cup frozen cherries
1 cup water
½ tbsp coconut butter
1 tbsp cocoa powder
2 tbsp almonds
A few dried dates (depending on your taste)

Instructions:
Place all ingredients in a blender and whiz until deliciously frothy.

Enjoy this vegan treat anytime.

Pistachios and Goat Cheese Green Leaf Salad

1/4 cup of favorite dried fruit, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
2 cups green leaf lettuce, chopped
1/4 cup pistachios, shelled
2 oz goat cheese, crumbled
Salt and pepper to taste

Combine all ingredients in a large salad bowl and add salt and pepper to taste. Mix gently and serve.

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Back to School Recipe: Healthy oasted and Spicy Pumpkin Seeds Snack

1 1/3 cup fresh pumpkin seeds, cleaned and rinsed
1 tsp salt
1 tsp crushed red pepper
½ tsp black pepper
2 tsp garlic powder
2tsp of another spice you enjoy

Preheat the oven to 350 degrees F.

In a bowl, combine the pumpkin seeds with the spices. Place the pumpkin seeds on a baking tray, sprayed with non-stick cooking spray, and bake for approximately 15 minutes. The seeds should be slightly golden brown and crispy. Remove from the oven and let them cool completely.

Place in mini plastic (snack size) baggies and put in your kids lunch box for a healthy snack.

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Miso Sauce with Almonds

¾ cup boiling water
5 tbsp almond butter
4 tbsp miso

Combine almond butter and miso in medium bowl. Add half of the boiling water and – using a spoon – mash the mixture until it resembles a paste. Add the rest of the boiling water and blend thoroughly.

Pour over steamed vegetables and tofu or add to hot whole-wheat noodles.

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Nutty Roasted Pears

4 tbsp pure butter
4 pears, halved and cored
½ cup sour cream
¼ cup pecans or walnuts, coarsely chopped and toasted
1 cup brown sugar

Preheat oven to 400 degrees with oven rack in center position..

Place the butter on a baking pan and put into the heated oven. Once butter has melted, sprinkle with brown sugar. Add the pear halves with the cut side down on top of the butter/sugar (caramel) mixture and bake for about 30 minutes.

Once the pear halves are tender, turn them over and baste with the caramel sauce. Bake for a further 10 minutes until nice and golden. Serve the pear halves in bowls and top with sour cream, caramel and the nuts.

This dessert should be served hot and fresh.

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Creamy Dijon Broccoli

1  1/2 pounds broccoli
2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup sour cream
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
Salt and pepper to taste

Place a large skillet over medium high heat.  Add the butter and allow to completely melt.  Place the onion in the skillet and cook just until they start to tender.  Add the garlic cloves and continue to cook 2 minutes. Stir in the sour cream and Dijon mustard until well blended.  Add the lemon juice and carefully stir.  Salt and pepper to taste.  Continue to cook over low heat until completely heated through.  Clean the broccoli.  Take the broccoli and cut the florets.  Slice the stalk.  Place water in a saucepan large enough to hold the broccoli.  You need enough water to just cover the broccoli. Bring water to a boil. Reduce heat to low and cover the saucepan. Steam the broccoli until just slightly tender. You want the broccoli to remain firm.  Drain the broccoli well.  Remove to a large bowl and cover with Dijon sauce.

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Quick Cherry Tomato Broccoli Yum

1 broccoli bunch
12 cherry tomatoes
3 tablespoons minced parsley
2 tablespoons chopped chives
Salt to taste

Wash and cut broccoli.  Slice tomatoes into quarters.  Place cut up broccoli in a take along bowl.  Add cherry tomatoes on top of broccoli.  Next sprinkle parsley, chives and salt on top of tomatoes.  Do NOT mix ingredients.  Cover bowl and chill in refrigerator until you’re ready to eat.  Once you are ready to eat, remove lid from container and mix ingredients together.  Microwave for 6-8 minutes depending on whether you want your broccoli soft or crunchy.  Serve.

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Veggie Chili

This veggie chili is great for Vegans.

olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
1 28-oz. can crushed tomatoes
1 T. cumin
1 tsp cayenne (or to your taste)
1/2 pkg frozen corn
2 cans black beans
1-1/2 cups picante sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired

Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.

Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired.

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Cauliflower and Potato Curry

This recipe is great for Vegans.

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
3/4 tsp ground turmeric
1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt
1tsp. sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp Marsala
1/2 cup wheat berries (optional)

Add all ingredients to a crock pot and cook on low for approximately six hours. If you’re adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and
cook on low.

Note: If you use the wheat berries, add more water, if things dry out.

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