Topic: Recipe

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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I loved me some nachos in my pre-vegan days. I sometimes went to the movies just to eat the nachos! Tostidos con Queso was my favorite (albetit very unhealthy) cheese of choice. Once I went vegan I knew I'd have to recreate a vegan version and I have! This cheese is cashew-based (so not fat-free) but the nuts are necessary to get the right creamy, rich consistency... it's okay to splurge once in a while.

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The colors in this quick stir-fry showcase the beauty of summer harvest while the chili garlic lime sauce brings out the taste of Asia. The sauce is also quite versatile. Omit the lime for a chili garlic sauce, add extra garlic for a Thai garlic sauce or add szechuan sauce for a spicier dish. I must also confess that I totally tricked my husband with this recipe... I slipped in kale (something he claims he hates and refuses to eat ...

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