This recipe is the sole reason I bought Veganomicon and when I met Isa, I praised her for creating a recipe that made me try lentils. Thanks to Isa, I'm now a lentil lover for life. We follow the recipe to a T, except that I saute in broth instead of oil and only use 2 tbsp of chili powder. For some reason, "sloppy joes" are a 'summer food' to me. Probably because they were often served to the kids …

Can't find whole wheat pizza dough at the store? No problem! It's easy to make from scratch! 

 

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.

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!

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 …

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.