Tuesday, August 30, 2011

Zucchini Pasta

I had seen zucchini pasta before but never tried it myself. I knew the basic premis but had to feel inspired to do it myself. Well I finally did and it is amazing. It is just as filling as wheat based pasta but without the super full feeling after. I am hooked and I can't believe how easy it is! This particular meal is made with my homemade pasta sauce (recipe published about this time last year in my blog) and soy meatballs (which is in a much earlier blog post as well).
• 1 medium to large zucchini (a medium is enough for two people)
• pasta sauce of your choice
• some garlic bread if you are so inclined
• soy meatballs (optional)
On a mandoline slicer or you could do this by hand slice the zucchini to the thickness of regular spaghetti.
sliced and ready to go!
Boil water, make sure the water is at a full boil and place the preped zucchini in the water.

cooking in the water
Cook for 7 to 8 minutes, depending on how firm you want the pasta. Taste test around 6 minutes to get an idea of its texture. When it is done drain well. I can't stress this enough, the zucchini is like a sponge so drain well, I used a hand strainer and tossed it well draining, it got it pretty dry. I would recommend against pushing it down by hand as you might break the zucchini in the process.
Yum and done!

Tuesday, August 23, 2011

Huckleberry Blueberry Muffins

At the start of summer I purchased a huckleberry bush and it just keeps giving more and more huckleberries. I like to eat them as a snack or in soy yogurt, but I found out that they can be a great addition to a muffin!

here are a few before being washed

here is a closer look, they look similar to blueberries but are more tart

• 1 cup huckleberries
• 1 cup blueberries
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 4 tbsp egg replacer dissolved in 6 tbsp warm water
• 4 Tablespoons vegan butter
• 1 teaspoon vanilla
• 1/4 cup rice milk
• 1 lemon zested and
• 1 tsp cinnimon and cup of blueberries
• 1/4 cup water
Mix dry ingredients together. In a separate bowl mix egg replacer, rice milk water, vanilla together add the zested lemon. Encorporate the wet and dry ingredients together about a half cup at a time add the berries place in muffin tin about 2/3 full and bake for 25 to 28 minutes at 350!

Yum and done!

Monday, August 15, 2011

Chocolate Raisin Bars

So I have a lot of quick cook oats, I am trying some recipes to use them up! I was craving something sweet but at least semi-healthy and this is what I came up with. The inspiration for the recipe came from runners world magazine. They used egg and honey in theirs, I like brown sugar in cookies and bars more I feel they keep moisture better. I think they also used less chocolate and more oil. Thank you runners world for the inspiration although I have not made yours I think I would like mine more!


• 1 1/2 cups unbleached flour
• 2 1/4 cups quick-cooking oats
• 1/2 cup raisins
• 3/4cup mini chocolate chunks
• 1 1/2 tsp baking soda
• 1/4 cup vegetable oil
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 1/2 tsp Ener-G egg replacer dissolved in 2 tbsp hot water
• 2 tablespoons soy milk

• 1 1/2 tablespoons vanilla extract
• 1 tsp salt

Mix dry ingredients except for the chocolate and raisins in a stand mixer or large bowl by hand. Set this aside, then mix the soy milk, egg replacer, oil and vanilla together, incorporate the dry ingredients about a half cup at a time keep mixing on a low setting.

starting to mix the dry stuff

Add the chocolate and raisins and mix again. Bake at 350 for 22 to 25 minutes and enjoy!

talk about tasty!

they are so yummy I needed a closer look!
Yum and done!

Monday, August 8, 2011


Summer is a time for tasty drinks and lime-aid is one of them for sure! It is still a refreshing tart drink without the predictability of lemon-aid. Don't get me wrong I love lemon-aid but mixing it up a bit is fun!
• 7 medium limes (about one cup lime juice or a bit more)
• 3 cups water
• 1/2 to one cup agave nectar (depending on how sweet you want it)
• ice
• fun straws
Before cutting the limes roll them this will release more juice when squeezed. Cut and squeeze them, I like a hand squeezer but any method is fine.
Then add the water, stir, then add the agave a quarter cup at a time, you will need at least a half cup, after every addition stir well, sweeten to taste. Pour over ice and insert fun straw... enjoy!
They are so tasty even Vivian wants some!
yum and done!