My Vegan Walnut Cup Cakes For my Nieces Wedding 08/09/14

Vegan Zucchini Walnut Cup Cakes

 with Cream Cheese Icing

Ingredients:

2 - Cups of Zucchini (Home Grown) Grated With salad Shooter or by hand

3 - Cups of Regular Flour or Bobs Red mill Gluten Free Flour (from Big lots)
1 - Can of Pillsbury Cream cheese
1 - Pack of cup cake Liners (50)

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 of Walnuts broken into small pieces
2 - Hand fulls of Walnut Crushed (For topping)
Prep Time 10 Minutes
Cook Time 30 Minutes

Mix in a large bowl Flour. Baking soda, Baking powder. Salt, and Cinnamon then set aside.

In separate large bowl mix the apple sauce, Oil, Sugar and Vanilla.

Mix Liquid bowl and dry ingredients together add Zucchini and mix thoroughly.

Add walnuts and mix.

Preheat oven to 325 degrees place cup cake liners in cup cake pans.

Add mixture to liners 3/4 of the way and place in oven.

for 30 Minutes check with tooth pick until they come out clean.

remove to a cooling rack. When cool they can be iced then add crushed Walnuts 

to the tops.

Stuffed home grown Cabbage and Hot Banana Peppers

08/17/14

Dinner with my brother and 

sister in-law George and Kathy

Ingredients:

2 1/2 - Pounds of Ground Meat

2 - Heads of home grown Cabbage

10 - Home grown hot banana peppers

2 - Eggs

3 - Pieces of bread

1 - Tbsp of parsley

1 - Tbsp of oregano

1 - Tbsp of black pepper

1 - Tbsp of Onion Powder

2 - Tbsp Garlic powder

Bring water to a Boil in a large deep pot. When water boils add both heads of

cabbage and let cook for 10 minutes.

In a large bowl mix ground meat, Eggs, bread and all Seasonings mix.

Slice tops off of the hot banana peppers and slice down the sides.

and the wash out seeds. Take the cabbage out and let cool enough to

handle with out getting burned and peel off and separate leafs on to

a plate. On a cutting board lay out a cabbage leaf and take some ground meat

roll into a oval shape ball lay in bottom of the cabbage leaf and tuck in sides 

and roll up and place in a baking dish until full and cover with spaghetti sauce.

Then cover baking dish with tin foil.

In a separate Baking dish take hot banana peppers and stuff with the ground meat

mixture and place in a separate baking dish cover with sauce and cover baking

dish with foil.

Preheat oven at 325 after oven is heated place both baking dishes in and bake

for 1 Hour Remove from oven and let stand for 5 minutes before serving.

Sorry no picture of the banana peppers 

got eaten before the picture.

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