"What do you do with all your large zucchini? For one, you can stuff them with any of your favorite stuffings. They make a one-dish meal that's attractive and filling."
1poundlarge zucchni or several smaller onestotaling 1
1tvegetable or olive oil
1cuptomato sauce or 1 1/2 C chopped tomatoescanned or fresh, vegan
1Tchopped fresh parsley
1/2tground black pepper
1/2tchopped fresh basil
dash of Tabasco sauce
1tfresh lemon juice or herbed vinegar
Clean and cut the zucchini in half lengthwise. Scoop out the center of each half, leaving at least a 1/2 inch think shell, then discard the seeds and chop up the good pulp.
Heat the oil in a large, heavy skillet over medium-high heat. Saute' the onions until soft. Add veggie crumbles and brown. Add the chopped zucchini, tomato sauce, parsely, salt, peper, celery seed, and basil. Reduce the heat to medium and stir until thoroughly heated.
Spoon into the zucchini shells. Whisk the Tabasco and lemon juice together and sprinkle over the top.
Place in a 9x13 in baking pan and bake in a preheated 350° oven for 30 minutes.
Cut the baked zucchini into 3- to 4-inch pieces for serving. Enjoy!
Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened with apple juice. Serve with berries, sliced bananas and maple syrup.
To wish many years to a family moving away from our church and to let them know that we will miss them, I made a Lenten cake for them. It was a pull-apart cupcake-cake in the shape of a cross. I enjoyed making it and figured I would share how I made it (and how to…