Tag Archives: zucchini

Creamy Kale Spread by Laws on Wellness

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This is my favorite veggie sandwich right now.  It is a delicious creamy kale spread with other fresh veggies.  I discovered it here on LAWS ON WELLNESS.  (http://lawsonwellness.com)

It is delicious!  It is healthy!  It is awesome!  I suggest you folks try it! :)

CLICK HERE FOR THE RECIPE

(In the sandwiches I made, I omitted the vegan butter, toasted it lightly, and added some sunflower sprouts…which is why mine looks a little different).

Zucchini and Rainbow Chard Fruity Smoothie

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Here is another delicious smoothie idea.  A blend of zucchini, rainbow chard, and fruit!  Yum!

This was our breakfast this morning served with almond, coconut, and raisin oatmeal.  This breakfast high energy breakfast is high in protein, high in fiber, and packed with vitamins and minerals (B12, iron, calcium, Vitamin A, Vitamin C, Vitamin K, and much more).  This delicious meal will help you take on the day!

Smoothie recipe:

  • 1.5 to 2 cups of coconut water (add more if you want your smoothie thinner)
  • 1 cup of rainbow chard
  • 1 banana
  • 1 medium zucchini
  • 1 pear
  • 5 pitted medjool dates (to sweeten)  this also adds fiber and iron
  • 1 small carrot
  • 4 tablets of spirulina (sea weed)
  • 1/4 cup of ice
  • 2 tablespoons of chia seeds

Directions: Blend all ingredients in your Vitamix or other high powered blender.

Oatmeal:

  • 1 cup of cooked 5 grain oatmeal
  • 4 tablespoons of almond butter
  • 3 tablespoons of shredded coconut
  • 1/3 cup of raisins
  • a few pinches of cinnamon

Directions: Cook oatmeal and then add the rest of the ingredients.

Enjoy!

As you can see, I like my oatmeal lumpy. :)

Zucchini Guacamole

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I just love zucchini!  I use it in my smoothies, my salads, my stews, and dips.  I even substitute them for noodles when making “raw spaghetti”.  (Raw Vegan White Spaghetti and Raw Spaghetti).

Today, I incorporated them into my guacamole, and we loved it!  I love flavor and crunch it.  I served it with “Mary’s Gone Crackers” instead of tortilla chips because it is MUCH healthier.  I also made burritos stuffed with chipotle-flavored pinto beans, cooked quinoa, and this delicious guacamole.  So, dinner, once again, was a success! :)

Ingredients:

  • 3 ripe avocados
  • 1 medium sized zucchini (chopped)
  • 1 large tomato (chopped)
  • 1 to 2 tablespoons of nutritional yeast (optional)
  • juice of one lime
  • 3 to 4 cloves of garlic
  • a handful of cilantro (note: I could not find organic cilantro today, so I just added 3 tablespoons of organic cilantro paste)
  • Sea salt (add little by little and adjust to your liking)
  • 1 jalapeno (optional)

Directions:

  1. Place avocado, lime juice, nutritional yeast (optional), garlic, jalapeno (optional), and cilantro in the food processor.
  2. Blend for a few seconds and then start adding your sea salt.
    Blurry picture....my bad! :)

  3. After a minute of blending, mix in your tomato and zucchini.
  4. Serve and enjoy!

Spicy Dynamite Tofu and Veggies in Wonton Cups

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I have been wanting to make these for over a year now and the reason why I haven’t is because I have not been able to find vegan wonton wrappers.  But, a couple of weeks ago, I found some at the local Asian market and it got me pretty excited!  I thought about all of the things I could do with these wonton wrappers!…vegan cream cheese wontons, hummus filled wontons, wonton cups, baked wonton chips, etc.

One of the things I wanted to do was mold them into cups and fill it up with something delicious and spicy!  For this appetizer/snack, I used a lot of ingredients that I used when I would make my vegan sushi. 

I baked the wonton wrappers and filled it up with some tofu and veggies mixed with DYNAMITE SAUCE!

Note: “dynamite sauce” is a mixture of vegenaise and sriracha.  I usually serve it up with vegan sushi.

Ingredients:

Note: if you don’t have dulse granules, you can just use the rice seasoning to substitute it.  Just add your seasoning and hot sauce little by little until you get to where it isn’t bland or too spicy.

Directions:

  1. Preheat oven to 375 degrees.
  2. Spray your cupcake pan and place one wonton wrapper in each of the cupcake making holes (12).
  3. Place wontons in the oven and bake for exactly 6 minutes.
  4. Then, set the crunchy wontons aside.
  5. Now, make the filling.
  6. Heat pan and spray olive oil on it.
  7. Add minced garlic and chopped onions.
  8. Cook for about a minute in med-high heat, then add the cubed tofu.
  9. Cook the tofu for about 5-10 minutes.
  10. In a mixing bowl, add carrot, zucchini, liquid aminos, rice seasoning, and the tofu you just cooked.
  11. Mix it up and start adding sriracha and dulse granules.
  12. When you are done, start filling the wonton cups with your “dynamite” tofu mix. 
  13. Then add sprouts.
  14. For those who like it EXTRA spicy, add more sriracha!
  15. Serve and enjoy!

Hummus-stuffed wontons!

Bok Choi and Zucchini Fruity Smoothie

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Here is another smoothie idea for you guys!

Serves 3

Ingredients:

  • 1 cup of raw bok choi
  • 1 small raw zucchini (1/2 cup)
  • 1 banana
  • 1 tangerine (peeled)
  • 1/2 cup of mixed frozen fruit (I used blackberries, blueberries, raspberries and a little bit of pineapple)
  • 1/2 cup of non dairy milk or coconut water
  • 3 tablespoons of chia seeds
  • 5 pitted medjool dates to sweeten (if you don’t have this, use a couple tablespoons of raw agave)
  • 1/2 cup of ice

*Note: I like my smoothies thick.  If this is too thick for you, add more non-dairy milk or coconut water and ice.

If you have a Vitamix, try adding one medium-sized carrot into the mix but you would have to thin it out a bit more.

Directions:

  1. Throw all of the ingredients into your blender and blend for a few minutes.
  2. Adjust sweetness and thickness.
  3. Enjoy!

Vitamix Turboblend 4500 Countertop Blender with 2+ HP Motor

Gluten-Free Vegan Rhubarb Zucchini Quinoa Pancakes with Blueberry Banana “syrup”

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My child loved these!

Are you looking fora high energy, high protein, high fiber, vegan, and gluten-free breakfast with lots of vitamins and minerals?…well, here it is!

This is a wonderful combination of grains, vegetables, and fruits!

Zucchini is awesome in many ways (magnesium and potassium for better heart health).  It is high in antioxidants (vitamin c and a) and carries cancer preventing properties.  It is high in manganese (for healthier skin).  Also, it helps your body absorb iron more efficiently.

Rhubarb is a good source of calcium and vitamin c (helps your body absorb iron better as well).

Quinoa is known for its protein packed with protein, antioxidants, fiber, calcium, and other vitamins and minerals.

Oatmeal contains lignans, which help protect you from heart disease.  It is low-calorie, high fiber, high in antioxidants, and delicious.

Corn is also packed with thiamin (B1), vitamin B5, folate, fiber and vitamin c.

Blueberries are just plain awesome.  It is known to help reduce belly fat, improve memory loss, and it even helps aid digestion.  Blueberries are high in vitamins and antioxidants and is also known to have cancer/disease fighting properties.

Bananas are high in potassium, vitamin B6, fiber, and vitamin c.

Ingredients:

  • 1.5 cups of blended rhubarb and zucchini (1 zucchini and 2/3 cup of rhubarb)
  • 1/3 cup of organic quinoa flour
  • 1/3 cup of organic corn meal
  • 1/3 cup of organic rolled oats
  • 2/3 cup of non dairy milk (soy, almond, hemp, etc.) Note: for thinner pancakes, add 1 cup instead of 2/3 cup of milk
  • 3 tablespoons of canola oil
  • 2 Ener-G egg replacer
  • 2 tablespoons of organic sucanat (sugar)
  • 1/6 cup of coconut cream (note: if you can’t find these, you can just add 3 tablespoons of cold pressed coconut oil and 1 tablespoon of raw agave)
  • 1 tablespoon of almond extract
  • 1 tablespoon of baking powder
  • 1 tablespoon of molasses (for added iron)
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of ancient sea salt

Ingredients for Blueberry Banana “syrup”:

  • 1 cup of blueberries
  • 1 banana
  • 1/4 cup of raw agave (add more agave if you want it thinner)

Directions for syrup: blend all ingredients together until there are no lumps.

Directions for Pancakes:

  1. Make “syrup”.
  2. In a food processor, blend zucchini and rhubab together.
  3. Pour rhubarb and zucchini into a bowl.
  4. Add milk, sugar, molasses, cream of coconut, canola oil, almond extract and salt into the bowl.
  5. Mix it well.
  6. Add quinoa flour, corn meal, oats, baking soda, and baking powder.
  7. Mix well.
  8. Heat griddle (low to medium).
  9. Spray griddle with olive oil or coconut oil.
  10. Pour batter and cook pancakes for a few minutes on each side.
  11. Stack pancakes on a plate and serve with syrup.
  12. Enjoy!

Spinach, Zucchini, and Artichoke Dip

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This is a healthier version of a “Spinach Artichoke Dip”….it is vegan, no cholesterol, low in fat, high in fiber, iron, etc.

Ingredients:

  • 1 large package of fresh spinach (10 oz.)
  • 1 zucchini (diced)
  • 1 can of drained artichoke hearts (14 oz.)
  • 1 medium red onion (diced)
  • 5 cloves of garlic (diced)
  • 8 tablespoons of nutritional yeast
  • 1/4 cup of unsweetened hemp milk
  • 3 tablespoons of Toffuti “cream cheese”
  • 2.5 tablespoons of Veganaise
  • 1/2 cup of Daiya mozzarella “cheese”
  • 1.5 tablespoons of liquid aminos
  • 1 green onion (thinly diced)
  • 1 small tomato (chopped)
  • 1 tablespoon of cold pressed olive oil or grape seed oil
  • pepper

Directions:

  1. Preheat oven to 350 degrees
  2. In a hot pan, saute onions and garlic with oil.
  3. After onions are transparent, add zucchini, artichokes, and spinach.
  4. Cover pot and stir every few minutes.
  5. Cook the veggies for about 15 minutes or until most of the moisture from the veggies are gone.
  6. After the veggies are cooked, place them in the food processor.
  7. Add veganaise, 1/3 cup of unsweetened hemp milk, toffuti cream cheese, liquid aminos, nutritional yeast and 1/4 cup pf Daiya “cheese”in the food processor.
  8. Process together.
  9. Place in a 11″ x 7″ baking pan.
  10. Sprinkle a little bit more nutritional yeast to it (optional)
  11. Add the rest of the Daiya “cheese” on the top.
  12. Bake for 45 minutes.
  13. Top it off with diced tomatoes and diced green onions (optional)
  14. Serve with pita chips, bread, or tortilla chips.
  15. Enjoy!

#3

#6

Green Fig Smoothie

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This is the type of smoothie I make for my family EVERY day!  :)

….healthy, delicious, nutritious, and high energy!…b12, iron, calcium, vitamin c, vitamin a, omega 3s, and even protein!….and much more!

 Ingredients:

  • 1 banana
  • 1/2 cup of fresh figs
  • 1 cup fresh spinach
  • 5 brazil nuts
  • 2 tablespoons of flax oil
  • 3 baby carrots
  • 1 cup of chocolate almond milk
  • 1/2 a cup of pineapple
  • 1/2 of a small zucchini (this and the pineapple will help your body absorb the iron better)
  • 1 tsp spirulina powder
  • 3 tablespoons of raw wheat germ
  • ice
  • raw agave to sweeten (optional)

Directions:

Blend together and serve immediately! :)   Vitamix is my blender of choice.

Raw Vegan White “Spaghetti”

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I love this beautiful and oh so tasty dish.  It is healthy, light, and flavorful.  I hope you like it!

Noodles:

  • Zucchini (1 to 2 depending on the size)

Directions for noodles: put it through a spiralizer or use the shredder in your food processor.
(this is the one I used)….SUPER EASY!

 

White Sauce:

  • 1.5 cups of cashews (soaked over night and drained)
  • 2 to 3 cloves of garlic (I like a lot of garlic, so I used 3)
  • juice of one lemon
  • 3 tablespoons of cold pressed olive oil
  • 3 tablespoons of nutritional yeast
  • 1/2 of a small sized red bell pepper (about 4 tablespoons worth if it is diced)
  • 1/3 cup of filtered water
  • 1 tsp of Italian seasoning
  • 3 to 4 pinches of parsley
  • Celtic sea salt and pepper to taste

Directions for Sauce:

  1. Place in food processor for a few minutes until it is nice and creamy.

Then, mix sauce in with the zucchini noodles.

top off with more veggies!...tomatoes...bell pepper...