Vegan Chocolate Zucchini Muffins

Ingredients

1/4 mashed banana

1 cup whole wheat flour

¾ cup coconut or brown sugar

⅓ cup cocoa powder

1 tsp cinnamon

1 tsp baking soda

½ tsp salt

½ cup dairy-free milk 

2 tsp apple cider vinegar

¼ cup vegetable

1 tsp vanilla

¾ cup grated zucchini

¾ cup chocolate chips

½ cup water

coconut flakes

INSTRUCTIONS

Preheat oven to 350F. Line a muffin tin with 12 liners.

In a medium bowl, whisk together flour, sugar, cocoa powder , cinnamon, baking soda, and salt.

In another bowl, whisk together non-dairy milk, apple cider vinegar, vegetable oil, vanilla and bananas, until combined.

Pour wet mixture over dry mixture and mix well, until all the flour is incorporated.

Stir in the zucchini, ½ cup chocolate chips and water.

Fill muffin liners (almost to the top), sprinkle with the remaining ¼ cup chocolate chips and bake for 15 minutes, or until a toothpick comes out clean.

note top with coconut flakes - optional

Honee, Peanut Butter

3 cups Roasted Peanuts
4 tbsp bee free honee
3 tbsp grapeseed oil

Place all ingredients in a powerful blender and blend until creamy.
I use a vitamix and tamper tool

notes: if peanut butter is to dry add some grapeseed oil on top of peanut butter in your storage jar

Spicy Potatoes, Broccoli and Chickpeas 

Ingredients

5 tbsp olive oil

1 tbsp grated ginger

2 garlic

1 tsp cumin powder

3/4 crushed fenugreek seeds

3/4 red pepper flakes

2 medium sized potatoes, peeled and diced 

2 cups of broccoli spears 

1 1/2 cups cooked chickpeas

salt to taste

Preparation

pour oil into a 9x11 baking pan

in a separate bowl mix next 9 ingredients

add to a  9x11"uncovered pan and bake at 400 for 30 minutes or until broccoli and potatoes are cooked the way you like them 

Gluten Free Baked Falafel

4 cups cooked garbanzo beans (chic peas)
1 onion, quartered
1 potato, peeled and quartered
4 cloves of garlic, minced
½ cup parsley leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground curry powder
2 teaspoons salt
½ teaspoon cayenne pepper
2 teaspoons lemon juice
3 tablespoon olive oil
1 tablespoon chickpea flour or used 4 tbsp Bob Redmill Gluten Free Flour
4 tbsp olive oil for baking
1/2 cup fresh parsley

Instructions
Process garbanzo beans in batches in food processor until finely ground into a coarse meal. Transfer to a large bowl.
Process garlic, onion, and potato in food processor until finely chopped . Add to ground chickpeas
Process Parsley, then add to chickpea mixture, add coriander, cumin,  curry powder, salt, and cayenne and lemon juice. Add GF flour and Stir with a wooden spoon until thoroughly mixed. Add to the ground chickpeas and stir to combine.
Using hands scoop up a 1/4 cup of the mixture and make into a ball, add them to a large plate.  Cover and refrigerate for 2 hours or more hours.
Pour 4 tbsp of olive oil into a   2' deep 9 X 11" pan. Bake at 425 on lower rack of oven for about 30 minutes or until golden brown, turning in between baking time

Curry Vegetables and Chickpea Stew

2 cups onions, diced
1 cup green bell pepper, seeds and ribs removed, and diced 
1 cup red bell pepper, seeds and ribs removed, and diced 
1 tablespoon olive oil 
2 tablespoons garlic, minced 
2 teaspoons curry powder 
2 teaspoons ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon ground cinnamon 
3 teaspoons sea salt 
1 teaspoon freshly ground black pepper 
3 cups sweet potato, diced 
2 cups zucchini, quartered lengthwise and sliced 
1 can (15 ounces) chickpeas, drained and rinsed 
1 can (14.5 ounces) diced tomatoes 
5 cups vegetable stock or filtered water or 5 cups vegetable broth made from vegetable broth powder
6 tablespoons fresh or bottled lemon juice 
3 cups whole-wheat couscous 
Directions
Sauté onion, green bell pepper, and red bell pepper in olive oil in a large pot over medium heat for 5 to 7 minutes or until softened. Add garlic, curry powder, cumin, coriander, cinnamon, 1 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper; sauté an additional 2 minutes. Add sweet potato, and sauté an additional 5 minutes.

Add zucchini, chickpeas, diced tomatoes, 1/2 cup vegetable stock, and 2 tablespoons lemon juice; stir well to combine. Cover, reduce heat to low, and simmer 15 to 20 minutes or until vegetables are tender.

While vegetables are simmering, combine remaining 4 1/2 cups vegetable stock and 4 tablespoons lemon juice in a medium saucepan, and bring to a boil over high heat. Add couscous, remaining 1 1/2 teaspoon sea salt, and remaining 1/2 teaspoon black pepper, and stir to combine. Cover, remove the saucepan from heat, and set aside for 5 minutes to allow couscous to absorb liquid. Remove the lid and fluff couscous with a fork to loosen grains. Serve individual servings of stew over couscous.

Hominy Quesadillas with Tomatillo Salsa

• 3 large tomatillos, husked and halved
• 1 large poblano chile, halved lengthwise, stemmed, and seeded
• 1 peeled white onion, half chopped (¾ cup), half cut into chunks, divided
• 1 Tbs. fresh lime juice, plus lime wedges for serving (1–2 limes)
• ¼ cup chopped cilantro
• 1 cup cooked or canned hominy, rinsed and drained
• 1 cup cooked pinto beans or canned low-sodium pinto beans, rinsed and drained
• 4 8-inch reduced-calorie flour tortillas
• 4 oz. goat cheese, crumbled
• Hot sauce, such as Cholula

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

2. Coat tomatillos, poblano, and onion chunks with cooking spray. Grill 10 minutes, or until tender and charred.

3. Pulse grilled onion chunks and tomatillos to coarse purée in mini food processor. Add poblano and lime juice; blend just until poblano is chopped. Transfer to bowl, and stir in cilantro. Season with salt and pepper, if desired.

4. Pulse hominy, beans, and remaining 3/4 cup chopped onion in food processor until just beginning to stick together.

5. Press one-quarter hominy mixture over half of each tortilla. Sprinkle with cheese, and season with salt and pepper, if desired, and hot sauce. Fold tortillas in half to enclose filling, and lightly coat both sides with cooking spray.

6. Grill quesadillas 6 minutes, or until filling is heated through and tortilla is charred, turning once. Let stand 2 minutes, then cut each quesadilla into 3 wedges. Serve with tomatillo salsa and lime wedges

Grilled Marinated Veggies

• ¼ cup olive oil
• 2 Tbs. white balsamic or white wine vinegar
• ¾ tsp. dry mustard powder, divided
• 1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
• 1 medium zucchini, halved and cut into 12 slices
• ½ small red onion, cut into 12 chunks
• 12 whole cremini mushrooms
• 12 grape or cherry tomatoes

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

2. To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.

3. To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.

4. Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.

5. Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides