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 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.
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 ...