Happy Herbivore Blog

I do dream in pasta. This lovely vegan alfredo is rich and creamy (just like it should be!) but virtually fat-free... It's great tossed with pasta, zucchini, peas or as a dipping sauce for whole wheat bread, toasted.

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After I posted the zucchini sticks recipe, some readers thanked me, saying their gardens have yielded a plenty and they were looking for ways to use it all up... so here is another recipe for all that wonderful summer harvest! zuccbread1.JPG

Zucchini Bread - yields 1 loaf

1 1/2 cups sifted whole wheat flour or spelt (or other flour)

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt ...

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Kids everywhere will eat their zucchini! In my pre-vegan, pre-health fanatic days, I loved ordering fried mozzarella sticks as an appetizer... now these baked zucchini sticks hit the spot! I've included a dipping sauce recipe (roasted red pepper sauce) but feel free to use your favorite marinara.

breaded zucchini sticks

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We use VWAV's pancake recipe on p. 31 to make these babies. The trick is to use whole wheat pastry flour but do not sift it! I also use 1 tbsp safflower or melted coconut oil instead of the canola oil called for. Coconut and Safflower are the only oils that should be used in frying. We also just mix everything in the bowl together -- no sense dirtying up extra bowls... and let the batter sit for at least ...
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Because orange is cool. I made these babies back in July and had forgotten about them until a reader sent me an email last night. Falafel, how I love thee. I will never forget you again.

As much as I'd like to claim the genius behind this "idea," I can't. I first saw this recipe but I thought the instructions were terribly unclear and I'm not a a fan of pre-made mixes anyway. I also didn't ...

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