Vegan Zucchini Cake / Brownies W/ Walnuts and Vegan Chocolate Chips

Vegan
Super Moist  Zucchini Cake / Brownies
 W/Walnuts and
Vegan Chocolate Chips

2 - Cups Flour or Bob's red mill Gluten free Flour ( Big lots)

2 - Cups Zucchini Home Grown Preferred (Shredded)

1 1/2 - Cups of sugar

1/2 - Cup of cocoa 

1/2 - Cup of Vegetable oil

2 - Tsp Vanilla 

1 - Tsp Salt or sea salt

1 1/2 - Tsp baking soda

1/2 - Cup of Walnut chucks

1/2 - Cup of Vegan Chocolate Chips

Preheat Oven 350 Degrees

Mix with hands the Flour, Salt, Baking soda, and Cocoa

it will be dry the 

In a separate bowl mix together, Vegetable Oil, Sugar, Vanilla until it

is almost like a paste, Combine the the two bowls and mix it Thoroughly.

It will still seam real dry. Now add in the 2 Cups of shredded Zucchini,

and mix it will start to get moist and more like a Cake Batter.

Add your Walnuts and Chocolate Chips and mix.

Pour mix into a 9 X 11 Glass baking dish and bake for 30 to 35 Minutes

Or until side start to pull away from side of baking dish.

Let Cool before cutting 

They Will Be Moist and Tasty.

My Vegan Portobello Buffalo Sandwich For Barbecues

 Grilled Portobello Buffalo Sandwich
No vegan left behind.

8 - Large Portobello Caps

1 - Cup Franks original red hot or Franks original Buffalo sauce.

1/3 - Cup of Soy Sauce 

1 - Tbsp of Lime Juice 

1 - Tbsp of Crushed Red Peppers (Optional)

Take a paper towel and wipe off dirt from the Portobello  Mushrooms.
(Do not wash them they loose their flavor because the suck up the water like a sponge)
Place in 2  -1 Gallon Zip lock Freezer bags  make sure they seal.
or one depends on the size of the mushroom caps.
Pour in Red Hot sauce  the soy sauce  the lime juice and the Red Pepper.
Seal bag and keep turning over to mix liquids and to cover caps.
Place in the refrigerator for at least one hour. the longer the better.
over night  preferred.
Place foil on the grill and cook on the foil
(Lol Putting on the foil)
Keep flipping the until they become a good texture
Place on a Hamburger Bun  with some vegan mayo. Lettuce and Tomatoes and enjoy.

Omnivore Breaded Fried Zucchini 07/28/14

Omnivore
Fast and Easy 

 Breaded Fried Zucchini

1 - Large Zucchini (Home Grown Preferred) Sliced about 1/2" Thick with Skin on

2 - Eggs:

1/4 - Cup of Milk

1 - Cup of Italian Seasoned bread crumbs: 

1/2 - Cup of Parmesan Cheese:

1 - Spray Pump Non-Aerosol Mister (Filled With Olive Oil)

1 - 28 oz Cans of Red Pack Crushed Tomatoes In Thick Puree

1 - 28 oz Cans of Red Pack Whole Tomatoes:

1 - Tbsp of  Parsley:

1 - Tbsp of Oregano:

1 - Tbsp of Crushed Red Peppers:

1 - Tbsp of Black Pepper:

3- Tbsp of Garlic Powder:

Prep Time 10 Minutes 

Cook Time 15 Minutes 

Spray non-stick Frying pan with Oil Mister on medium, Heat oil.

Pour Crushed Tomatoes into Pot and add all the seasonings and cook on low flame.

Mix bread crumbs with Parmesan Cheese in large bowl.

Scramble eggs into a separate bowl and stir in milk.

Take the sliced zucchini  dip into eggs then into bread crumbs.

Place in frying pan and cook on both sides flipping until both sides brown.

Place done ones on cookie sheet and place in oven on 300 Degrees to keep them warm 

while  you cook the rest. After you done cooking the rest of you Zucchini remove the 

done ones from oven and Dinner is served.

Non-Aerosol Mister

Vegan Zucchini Bread with Walnuts Raisins and Vegan Chocolate Chips

My Vegan Zucchini Bread

Ingredients:

1 - Large Zucchini (Home Grown) Grated With salad Shooter

3 - Cups of Regular Flour or Bobs Red mill Gluten Free Flour (from Big lots)

1 - Tsp salt

1 - Tsp Baking powder 

1 - Tsp Baking soda

1 - Tbsp Ground cinnamon 

3/4 - Cup Apple sauce or 1 and 1/2  plastic 4 oz cups 

1 - Cup Vegetable oil 

2 1/4 - Cups of sugar

1 - Tbsp of vanilla 

2 - Cups  Zucchini

1 - Cup Chopped Walnuts

1 - Cup Raisins

1 - Cup Vegan Chocolate Chips

Makes 6   (6 1/4 x 3 1/2 x 2 Bread pans)

Bake at 325 degrees for 45 Minutes 

or 

1 Large (8 3/4 X 4 1/2 X 2 1/2) and 3 (6 1/4 x 3 1/2 x 2 Bread pans)

Bake at 325 degrees for 55 Minutes 

Prep Time 15 Minutes

Cook Time 45 to 55 Minutes 

Start with a large bowl add all the dry ingredients to bowl and mix with a whisk

(Flour, Salt, Baking Powder, Baking Soda, and Cinnamon)

In a separate large Bowl Add all the wet ingredients and mix with a large wooden spoon.

Then pour the wet ingredients into the dry ingredient bowl and mix together.

It will seem to be thick,  Then add the Zucchini and mix it thoroughly. then add your choice

of Walnuts, Raisins or Chocolate Chips.

Or add all three and mix until they are mixed well.

Spray pans with a non-stick spray. I use the original canola spray.For fat free cooking.

Place pans on a cookie sheet and bake. 

Check them with a tooth pick. push tooth pick into center of loaf and pull it out 

toothpick should be clean and that means its done.

Vegan Garlic Butter Zucchini and Portobello over Pasta

Garlic Butter Zucchini

 and 

Portobello Mushrooms over Pasta

Ingredients:

1/2 - Large Zucchini (chopped into 1/2" pieces with skin on)

6 - Medium  Portobello Mushrooms

1/2 - Cup of Earth balance  Butter

3 - Tbsp Minced Garlic 

1 - Pound Pasta (Your Preference) Tonight Rigatoni 

Side Dishes

Grilled Buffalo Portobello's

7 - Medium Portobello Mushrooms (Sliced thick Pieces long ways)

Marinate in one gallon zip lock bag. The franks, Soy sauce and the Lime juice(For about 1/2 to1 hour)

1/2 - 1 Cup of Franks original Red Hot 

1/3 - Cup of Soy Sauce

2 - Tbsp Lime Juice

Grilled Sliced Zucchini

12 - Slices of Zucchini (Sliced about 1/2 inch thick with skin on)Dipped in olive oil 

1/4 - Cup Olive Oil

Black Pepper

Onion Powder

Garlic Powder

Prep Time 10 Minutes

Cook Time 20 to 25 Minutes

Heat 1/3 cup of olive oil in frying pan.

Put in zucchini and cook until zucchini starts to soften up 

Add the Portobello Mushrooms for about 5 Minutes and add butter and 

minced garlic mix together turn down heat and stir so it don't stick.

turn heat on low.

Boil water for pasta tonight was Rigatoni 

add pasta to boiling water and cook until tender.

Out on the grill put you marinated portobello strips on preheated grill

Place the sliced Zucchini on grill and sprinkle with garlic powder, onion powder

and black pepper cook until the down side starts to brown and flip

and repeat with garlic onion and black pepper. keep flipping zucchini and mushrooms until they 

start to char not burn just blacken.

Dinner is Served 

 

1st Vegan recipe from my Garden Vegetables. Tuesday Dinner 07/09/14

Easy New Vegan Dish I made Last night

1st Zucchini from my Garden

Ingredients: 

9 - Medium potatoes (Sliced like your frying them) Bottom Dollar

1 - Large zucchini (Cut into thick bite size pieces) Home grown

2 - Hot Banana Peppers (Cut into 1/2 inch pieces) Home grown

2 - Sweet Banana Peppers (Cut into 1/2 inch pieces) Home grown

1 - Medium Yellow onion (Cut into 1/2 inch pieces) Aldi

1 - Red onion (Cut into 1/2 inch pieces) Bottom Dollar

2 - Tbsp parsley 

3 - Tbsp Garlic Powder

2 - Tbsp Black Pepper

1/3 - Cup Olive oil  - Big lots

Heat Olive oil in wok until hot, Carefully add in potatoes and Parsley and cook until they start to

soften up then Stir in  Zucchini and cook until it starts to soften up.

Add Onions and Hot and Sweet banana peppers and the rest of seasonings.

Cook for abut 15 to 20 Minutes on a Semi low  heat stirring occasionally.

Vegan ABC Products Available at these Places in Pittsburgh Pa.

Naturally Soergel's 

2573 Brandt School Road 

Wexford Pa 15090

724-935-1743

Welcome to the greater Pittsburgh area's premier gluten - free, allergen - free,

Natural and Organic Store

  

Marty's Market

2301 Smallman Street 

Strip District 

Pittsburgh Pa, 15222

412-586-7177

Marty's Market is a unique food market, Cafe and coffee bar in

Pittsburgh Pa, 

East End Food Co-op

Market and Cafe

7516 Meade Stret

7516 Meade street 

Pittsburhgh Pa 15122
7516 Meade Street
Pittsburgh Pa, 15122