Zucchini "Lollis"

 

 

I decided to grill my zucchini in a different way than I normally do. Tonight I made zucchini "lollis" (aka lollipops). You can season them in many different ways, but always brush with olive oil first. Tonight I sprinkled mine with Greek seasoning. They were so, so good!

Ingredients
Zucchini
Olive oil
Favorite seasoning(s) - Greek Seasoning, salt & pepper, Parmesan, garlic, etc.

Directions
Clean zucchini. Cut zucchini into 1/2" inch circles. Place zucchini on wooden skewers. Brush both sides with olive oil. Sprinkle both sides with your choice of seasoning(s). Grill until done. We like ours crisp tender.

Roasted Root Vegetable Medley

Ingredients

8 to 12 slender carrots, peeled and trimmed

8 to 12 baby turnips, peeled

6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves

1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices

1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters

1 or 2 large beets, peeled and cut into thick wedges

1 or 2 kohlrabi bulbs, peeled and cut into thick wedges

1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices

1 whole head garlic, separated into cloves, unpeeled

2 or 3 sprigs fresh rosemary, sage, or thyme

Salt

Freshly ground black pepper

Extra-virgin olive oil

Directions

Preheat the oven to 400 degrees. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

Note from Lisa - I did not use celery root, parsnips or kohlrabi in mine, because I could not find them. You can make this recipe with any root veggies you like.

Recipe courtesy - Lisa B of Tennessee

Gluten Free Cinnamon Toast Cereal

Ingredients
1/2 c of garbanzo/fava bean flour
1/2 c of millet flour or any other gluten free grain
2 tbsp vegan margarine, melted
3/4 c water
1/4 tsp of salt
2 tbsp organic sugar, divided
2 tsp cinnamon, divided
1 tsp vanilla extract

DirectionsPreheat oven to 375. Line a rimmed cookie sheet with parchment paper. Set aside. In a large bowl, add flours, margarine, salt, 1 tablespoon of sugar, 1 teaspoon of cinnamon and vanilla. Add water. Whisk until completely smooth. Pour batter onto lined cookie sheet and spread batter evenly to each edge of the sheet. Sprinkle with remaining sugar and cinnamon. Bake for 22-27 minutes, until edges are starting to brown and center is just starting to crack. Remove parchment from sheet and cut the cereal into 1-inch squares. Spread squares back onto the unlined sheet and bake for an additional 2-4 minutes, turning at least once. Cereal should be crisp and crunchy.

Recipe courtesy: Carmon O of Georgia

Vegan Lasagna

This recipe comes from a beautiful, young lady that I used to babysit. Now she is married & has a lovely daughter of her own. Stephanie is a vegan & shared this delicious recipe. While I am not a vegan or vegetarian, it sure sounds yummy.

Ingredients
Whole wheat organic lasagna noodles
Organic veggies of your choice (I like green/red peppers, onions, spinach, mushroom & eggplant)
Daiya brand vegan 'cheese' (you can also use any other vegan cheese you like)
Tomato sauce of your choice

Directions
Cook lasagna noodles according to package directions. Preheat oven to 375 degrees. Cover the bottom of a large baking dish with sauce. Next, layer lasagna noodles then top it with sauce, veggies & the 'cheese'. Repeat the layers until you reach the top of the dish. The last layer should be noodles, sauce & cheese. Spray foil with organic non-stick spray. Cover the lasagna with the foil & bake for 35-45 minutes. During the last 5 minutes, remove the foil.

Recipe courtesy: Stephanie N of Ohio