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My family is Italian and lasagna plays a huge part in our diet and family tradition: Lasagna is served during the holidays and any time the whole family is together. I knew if I was ever going to convince my family that veganism wasn't for space aliens I'd need to make a delicious vegan lasagna... and now I have.
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 nutmeg
1/2 tsp salt ...
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.