Zucchini Bread

bowl #1 – 3 cups all purpose unbleached flour – 1 tsp salt – 1 tsp baking soda – 1 tsp baking powder – 3 tbsp cinnamon and a little pinch of nutmeg

bowl #2 – 3 bananas mashed to hell – then add a cup or at least 3/4 of a cup of olive oil – 3 tsp of vanilla extract and 1 1/4 cups of sugar – 2 cups of shredded zucchini blended well – add this wet mess to your dry bowl and blend well

preheat oven to 350

grease and oil your baking dish

I used two different sized dishes – but baking the at 350 for about 1 hr. 20 min seemed to be fine! Add to wire cooling rack for about 20 minutes and dig in.

The bread came out absolutely delicious!!!! I can see this being a great Winter treat 🙂


Mixed Vegetable Pakora

a lot of places use chickpea flour for their batter, but I didn’t have any so I used a cup of brown rice flour and a half cup of all purpose flour – add 1 tablespoon of turmeric, 1 tablespoon of garam masala, 1 tablespoon of paprika, 1 tablespoon of chili powder and 1 tablespoon of cumin – mix well and then add water till your base is a pancake consistency or thicker and set aside

one onion sliced into half moons – a bunch of scallions chopped
a couple of potatoes shredded (put in a separate bowl)
The zucchini I had was a monster so I cut off the butt end of it which equaled about maybe 2 to 3 small to medium sized zucchinis and you will want to shred them as well
Side Note: zucchini is very watery so after you shred you will want to drain out the excess water – add a pinch of salt and mix

Don’t forget some fresh cilantro!

add all your chopped and shredded veggies along with a handful of fresh cilantro to your batter and mix well – let sit for an hour!

Heat up your sunflower or safflower oil in a sauce pan and then take heaping tablespoons of your pakora mix and add to the oil – I add two at a time and turn a few times – take out prepared pakora and add to a paper toweled plate to soak up the oil! Keep going till all your batter is gone or you can save the remaining batter for another day – all I have to say is grab your already prepared chutney and dig in! You won’t be sorry

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Onion Tomato Chutney

Onion Tomato Chutney

heat olive oil in a small pot – just coat the bottom
add to oil…..
dice up one large tomato – small
take 3 garlic cloves and dice them up very fine
one tsp cumin
one tsp paprika
a little bit of chili powder
a little salt and a pinch of sugar
cook on medium heat for about 5 minutes or until you see everything thickening up just a bit – set aside and cool

take one medium onion and dice up as big or small as you’d like!
when the tomato mixture is cooled – add to your onions and stir well!

And there you have it!

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Batter Fried Zucchini

heat up sunflower oil in a pot

In a bowl mix up:
3 tbsp of corn starch
5 tbsp of all purpose flour
pepper, garlic powder and onion powder
slowly add water to your mixture till nice and thick (add a tsp of rice vinegar and stir well, but don’t forget to keep batter thick)

cut up your zucchini as thick or thin as you like and dip 3 pieces in at a time and add to oil – fry till nice and golden brown or even darker (I tried both ways and they came out tasty!)

put a few paper towels on a plate and then place finished pieces so the oil will drain

If you are interested in the thousand island recipe all you need is vegenaise, ketchup and pickles!

about a tbsp of vegenaise, tsp of ketchup and cut up a spear of a pickle and stir together!

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Ginger Sauce Marinade – w/ a Tofu bonus!

a nice chunk of ginger diced
scallion chopped (about 5 stalks)
Soy Sauce (I usually use Braggs, but this Soy Sauce was on hand)
Sunflower oil
Heat oil in a sauce pan
add your chopped ginger and scallion
heat through till fragrant (about 5 minutes) (I also added just a smidge of ginger seasoning – another added boost!) then add to a food processor along with about 2 tbsp. of Soy Sauce or Braggs.
add a little oil to the already heated sauce pan and transfer ginger mix back to pot – let heat through another 5 minutes and add to whatever you want to marinade.

If you decide you would like to try with Tofu – I cooked up the tofu and onions in a pan till nice and brown with whatever seasoning you prefer to use

I preheated the oven to around 375 and smothered the tofu and onions with the ginger marinade and baked for 25 to 30 minutes!

So delicious!!!!!!!

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Applesauce Cake

1/2 cup sunflower oil
1 cup sugar
2 cups brown rice flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
2 cups natural applesauce
3 chopped up Granny Smith Apples
Preheat your oven to 350
combine the oil and sugar and mix well
set aside
combine all dry ingredients
add applesauce and vanilla to your oil mixture and mix well
add your wet concoction to your dry and the chopped up apple and mix till smooth and well combined
add to an oiled and floured baking dish and bake for about 35 to 40 minutes…….
Soooooooooo good!

Gobi Manchurian

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Recipe: cut up cauliflower into bit size pieces and set aside
in a bowl add 3 tbsp. Corn Starch – 5 tbsp. All Purpose Flour – a few pinches of pepper and a little salt if you would like – add water – about a half cup or less – stir till well combined and pastey – add your cauliflower and mix till coated – set aside
THE SAUCE —-> In another bowl – add 1 tbsp corn starch and about a little more than a 1/4 cup of water and mix well – add tbsp of soy sauce (I use Braggs) a tbsp of ketchup – and a tsp or tbsp (depending on how you like heat) of chili sauce ( I use Sriracha) – stir till well combined. – set aside
Heat a good about of Sunflower Oil in a pot so you can fry your cauliflower till nice golden brown – Add about 5 or 6 pieces at a time and transfer to a bowl – finish that up and
Heat a little bit of Sunflower Oil in a sauce pan and add finely chopped of the veggies below to hot oil———
Finely chop about a tbsp of fresh ginger – about 5 cloves of garlic – spring onions (about 2) and green chilis – chop up and add to oil – saute till slightly golden then add your sauce to sauteed veggies – stir till sauce is thickened (add water to smooth out if your sauce is too thick) as soon as your sauce is ready which should only take about a minute or two – immediately pour sauce over fried cauliflower and mix till well combined and then you can just dive in!
Give it a whirl, this cauliflower appetizer or meal is absolutely delectable!

Black Bean Mushroom Burgers


Here is what you will need:

oil/handful cloves of garlic chopped/1 onion chopped/10 medium mushrooms (whatever kind you would like to use) chopped/ bunch of scallion chopped/15 oz can of Black Beans/2 slices marble rye-rye or wheat bread toasted/ : seasonings: pepper/garlic powder/onion powder/cumin and paprika

Toast bread/rip apart and crumb in a food processor – put in a bowl and set aside

drain and rinse beans/ leave to the side while you prepare veggies


chop up your garlic/onion and mushrooms


heat some oil up in your pan and add veggies – season generously!


while your veggies are sauteing – chop up your scallions

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add scallions to your pan and stir – season a bit more and saute’ for about 4-5 minutes till fragrant and soft

remove pan from heat, throw black beans on top of veggies and let cool for a few minutes………

listen to some music, play with your animals, order something online…..

now back to preparation!!!!

stir beans into mushroom mixture and add to food processor and blend away…

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you want to process well, but leave some chunks.

now add your mixture to the bowl with bread crumbs and stir mixture thoroughly…

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form into burgers (the amount should yield at least 15 burgers)(form as many as you plan to use the next day and just put the remaining mixture in a container or your choice)/ wrap each individually with plastic wrap and store in the refrigerator for a few hours or overnight (I let them sit overnight)

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Now it’s time to cook up those burgers……

Heat some oil in a pan and add as many burgers as you plan to use….100_6254 100_6257 100_6258

It’ll take about 10 minutes to cook through if you heat the oil up for a few minutes before adding burgers to the pan…..

This is the finished product!

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We added some vegenaise/mustard and a slice of tofutti cheese to our burgers along with (as you see) some lettuce, onion and tomato!

This recipe is ridiculously easy! So beyond tasty! and will hit the right spot!

Late last night when my husband got home from work, he mentioned that he was hungry and I said I would make one of these burgers (they had already been in the fridge for a few hours) My David is my official taste tester for all my recipes and I refuse to put anything on here that doesn’t get an A+ from him or myself and going on 14 years, I haven’t had a failed mark yet. He absolutely loved this black bean mushroom delight!

Give them a try and I promise you will not be disappointed!!!

Kale Chips

All you need is Kale, garlic, pepper, a bit of salt and oil

clean your kale and remove the stems – pat dry and break into small pieces

in a bowl – coat with oil, add your seasonings, mix and lay out on a baking sheet

Preheat the Oven to 350

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bake for 13-15 minutes

remove and let cool

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This is a quick, easy and a healthy alternative

They are crunchy and so delicious!

Chickpea Patties

What you will need: one can chick peas/onion/red pepper/carrot/oil/bread crumbs (panko) Seasonings: garlic/pepper/cumin/paprika/chili powder

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Preheat oven to 375

rinse chickpeas and finely chop your veggies

saute veggies in a bit of oil – add all your spices and stir till soft and fragrant

add chickpeas to a bowl and add same spices/stir then add a bit of oil and mix


when veggies look and smell amazing it is time to add them to your chickpea bowl and stir

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get your food processor ready (or whatever you would like to use) put concoction in and pulse till everything is pasty looking or in nicer terms, completely processed/blended together

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I didn’t have any bread crumbs on hand so I took a piece of rye bread toasted it and grind it up in the food processor then added it to the already prepared mix so you can bond your patties together

you can form your patties however big or small you would like

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spray your cookie sheet with some cooking spray and add however many you would like and then drizzle a bit of oil on top of each patty – set in the oven and bake the first side for 20 minutes then turn and bake the other half for another 20 minutes


the other patties I cooked in a pan with some oil – it takes about 15 minutes maybe less – depends on how you want them done.


And these are the finished chickpea patties


the ones on the right are the pan cooked ones and the left are the oven baked patties

There was one added to this photo, but my husband decided it was better to be eaten!

They are so beyond delicious! you can prepare them however you like. They are good on their own or in a pita, sandwich, wrap….anything goes….

and this is another added bonus – after you process all the ingredients together it is even delicious as a dip (minus the breadcrumbs of course!)


(a reminder: oven at 375 bake both sides of the patties for 20 min. each – in a pan it’ll take about 10-15 minutes)