Zucchini and Bean Burritos

This dish is one of my favorites. Its so easy, and I also like to add brown rice.

2 Teaspoons vegetable oil
4 Medium Zucchini, each cut in half, then cut crosswise
1/4 teaspoon salt
1 tablespoon cinnamon
1 can red kidney beans
1 can black beans, rinsed and drained
Flour Tortillas
1 cup shredded non-dairy cheese ( or regular cheese)
1/2 cup cilantro leaves
Salsa


1) In 12-inch skillet, heat oil over medium/high heat. Add zucchini, salt and cinnamon, cooked until tender-crisp
2) Meanwhile, in another saucepan, heat kidney beans, with juice, and black beans until simmering; keep warm.
3) Allow each person to assemble burrito as desired, using warm tortillas, zucchini, bean mixture, cheese, and cilantro.
4) Enjoy!

Vegan Oatmeal Raisin Cookies

1 Cup all purpose flour
1 Teaspoon ground cinnamon
1/2 Teaspoon baking soda
1/2 Teaspoon salt
3/4 Cup vegan stick margarine ( I use Earth Balance, soy free)
3/4 cup packed brown sugar
1/3 cup granulated sugar
1/2 cup soy or almond milk
1 teaspoon vanilla extract
3 cups old fashioned oats
1 cup raisins
1 cup chopped walnuts


1) Preheat oven to 350. Spray 2 large baking sheets with nonstick cooking spray. In small bowl, whisk flour, cinnamon, baking soda, and salt.
2) In large bowl, beat vegan butter, brown sugar, and granulated sugar until smooth and fluffy. Beat in almond milk and vanilla. Beat in flour mixture. Stir in oats, raisins, and walnuts.
3) Drop dough by heaping tablespoon onto baking sheets, 2 inches apart. Bake 13-15 min, until cookies are slightly brown around the edges. Let stand, and move to wire rack to cool.
4) Enjoy!

Morocan-Spiced Sweet Potato Medley

2 Teaspoons olive oil
1 medium yellow onion, chopped
3 Garlic cloves, crushed with garlic press
1 1/2 teaspoons curry powder
1/2 teaspoons ground cumin
1/4 teaspoon ground allspice
1 can (14 1/2 once) diced tomatoes
1 can (14 1/2 once) vegetable broth
1 cup garbanzo beans, rinsed and drained
1 large sweet potato, peeled and cut into 3/4 inch pieces
2 small zucchini, cut into 3/4 inch pieces
1 Cup whole-grain couscous


1) In a nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook until tender, 8-10 minutes. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds.
2) Add tomatoes, broth, beans, and sweet potato; cover and heat to boiling over medium-high heat. Reduce heat to medium and cook 10 minutes.
3) Stir in zucchini, cover, and cook until vegetables are tender, about 10 minutes.
4) meanwhile, prepare couscous as label directs.
5) Serve stew with couscous.
6) Enjoy!

Vegan Pumpkin Chocolate Chip Cupcakes With Cinnamon Glaze

These are so yummy! I also like them without the chocolate chips.

For cupcakes:
1/3 cup oil
1 cup sugar
1/4 cup nondairy milk (soy, almond, or rice)
1 teaspoon vanilla extract
1 1/4 All Purpose Baking Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
1 cup canned pumpkin
1/2 cup chocolate chips

For glaze:
1/4 cup brown rice syrup or honey
1 tablespoon margarine or coconut oil, melted
1/2 teaspoon vanilla extract
Pinch ground cinnamon (optional)

Directions

1. To make cupcakes: Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.
2. Whisk together oil, sugar, nondairy milk, and vanilla. Sift in flour, baking powder, baking soda, cinnamon, and salt. Gently whisk flour mixture until well combined. Fold in pumpkin, but do not overstir or the batter will become gummy. Fold in chocolate chips.
3. Fill liners two-thirds full. Bake for 24-26 minutes or until toothpick comes out clean. Transfer to a wire rack to let cool completely.
4. To make icing: Whisk together rice syrup, margarine, vanilla extract, and cinnamon in a small bowl. Using a fork, drizzle icing atop completely cooled cupcakes.
5. Enjoy!
   

GRANOLA

4 CUPS OLD-FASHION OATS, UNCOOKED
1/2 CUP MAPLE SYRUP
1/2 CUP APPLE JUICE
1 1/2 TEASPOONS VANILLA EXTRACT
3/4 TEASPOON GROUND CINNAMON
1/2 CUP NATURAL ALMONDS
1/2 CUP QUINOA
1/4 CUP TOASTED WHEATGERM
1/2 CUP CHERRY CRAISINS
1/2 CUP RAISINS



1) PREHEAT OVEN TO 350 DEGREES. PLACE OATS IN TWO JELLY-ROLL PANS.
BAKE OATS UNTIL LIGHTLY TOASTED, ABOUT 15 MINUTES.
2) IN LARGE BOWL, WITH WIRE WHISK, MIX MAPLE SYRUP, APPLE JUICE, VANILLA, AND CINNAMON UNTIL BLENDED. ADD TOASTED OATS, ALMONDS, QUINOA, AND WHEAT GERM; STIR WELL TO COAT.
3) SPREAD OAT MIXTURE EVENLY IN JELLY-ROLL PANS; BAKE UNTIL GOLDEN BROWN, 20 TO 25 MINUTES, STIRRING FREQUENTLY.
4) TRANSFER GRANOLA TO LARGE BOWL; STIR IN CRAISINS, AND RAISINS. LET COOL. STORE AT ROOM TEMPERATURE IN TIGHTLY COVERED CONTAINER UP TO ONE MONTH.
5) ENJOY!

MIDDLE-EASTERN GARBANZO BEANS AND MACARONI

12 OUNCES MACARONI TWIST OR ELBOW MACARONI
1 TABLESPOON OLIVE OIL
1 TABLESPOON VEGAN STICK MARGARINE
1 LARGE ONION, CUT INTO 1/4 INCH PIECES
2 GARLIC CLOVES, CRUSHED
1 TEASPOON SALT
1 TEASPOON GROUND CUMIN
3/4 TEASPOON GROUND CORIANDER
1/4 TEASPOON GROUND ALLSPICE
1/4 TEASPOON GROUND BLACK PEPPER
1 CAN (28 OUNCES) CRUSHED TOMATOES
1 CAN GARBANZO BEANS, RINSED AND DRAINED
1/4 CUP LOOSELY PACKED FRESH PARSLEY LEAVES, CHOPPED


1)IN LARGE SAUCEPOT, COOK PASTA AS LABEL DIRECTS
2)IN NONSTICK 12-INCH SKILLET, HEAT OIL WITH MARGARINE OVER MEDIUM UNTIL HOT AND MELTED. ADD ONION AND COOK UNTIL GOLDEN AND TENDER. STIR IN GARLIC, SALT, CUMIN, CORIANDER, ALLSPICE AND PEPPER; COOK 1 MINUTE.
3)ADD TOMATOES AND GARBANZO BEANS TO SKILLET; HEAT TO BOILING OVER MEDIUM HEAT. REDUCE HEAT TO LOW; SIMMER, STIRRING OCCASIONALLY, 5 MINUTES.
4)DRAIN PASTA; RETURN TO SAUSEPOT. TOSS GARBANZO-BEAN MIXTURE WITH PASTA, HEAT TROUGH. TOSSED CHOPPED PARSLEY JUST BEFORE SERVING.
5)ENJOY!

BULGUR BEAN BURGERS

1 CUP WATER
3/4 TEASPOON SALT
1/2 CUP BULGUR
1 CAN BLACK BEANS, RINSED AND DRAINED
1 CONTAINER (6 OUNCES) NONDAIRY PLAIN YOGURT
1/4 TEASPOON GROUND ALLSPICE
1/4 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND CUMIN
1/4 CUP PACKED FRESH MINT LEAVES, CHOPPED
1/8 TEASPOON GROUND BLACK PEPPER
1/2 CUP SHREDDED KIRBY (PICKLING) CUCUMBER.
4 LETTUCE LEAVES
1 MEDIUM TOMATO
4 WHOLE WHEAT HAMBURGER BUN


1) IN SAUCEPAN, HEAT WATER AND 1/2 TEASPOON SALT TO BOILING OVER HIGH HEAT. STIR IN BULGUR. REDUCE HEAT TO LOW; COVER AND SIMMER UNTIL WATER IS ABSORBED, 10-12 MINUTES.
2) MEANWHILE, IN LARGE BOWL, WITH POTATO MASHER OR FORK, MASH BEANS WITH 2 TABLESPOONS YOGURT UNTIL ALMOST SMOOTH. STIR IN BULGUR, ALLSPICE, CINNAMON, CUMIN, AND HALF MINT UNTIL COMBINED. WITH LIGHTLY FLOURED HANDS, SHAPE BEAN MIXTURE INTO FOUR 3-INCH ROUND PATTIES. COAT BOTH SIDES OF EACH PATTY LIGHTLY WITH COOKING SPRAY.
3)HEAT NONSTICK 12-INCH SKILLET OVER MEDIUM HEAT UNTIL HOT. ADD BURGERS AND COOK UNTIL LIGHTLY BROWNED AND HEATED THROUGH, ABOUT 8 MINUTES.
4) WHILE BURGERS ARE COOKING, PREPARE YOGURT SAUCE. IN SMALL BOWL; COMBINE THE CUCUMBER, REMAINING YOGURT, REMAINING MINT, 1/4 TEASPOON SALT, AND PEPPER.
5) DIVIDE LETTUCE, TOMATO SLICES, AND BURGERS ON BOTTOM HALVES OF BUNS; ADD SOME YOGURT SAUCE AND TOP HALVES OF BUNS. SERVE WITH REMAINING SAUCE ON THE SIDE.