As I was perusing Pinterest for ways to use up the abundance of zucchini we got with our CSA share this summer, I saw this recipe “No-Bake Zucchini Bread Granola Bites” by Dara of the blog Cookin’ Canuck (http://www.cookincanuck.com/2013/08/no-bake-zucchini-bread-granola-bites-recipe-gluten-free-vegan/). I didn’t have all of the ingredients listed, but I made do with what I had around the house & BOY did these turn out FAN-FREAKING-TASTICALLY. They’re small, but they sure fill you up & give you some great energy for a low carb count. Not to mention it makes a large batch that will last in your fridge for over a week! I like to have 2 or 3 with a piece of fruit for breakfast & I’m set for the day.
I used Skippy Super Chunk peanut butter, hemp seeds, and a mix of yellow and green zucchini for my version, but use whatever you’ve got on hand, as usual 😉 If you don’t want to waste the zucchini liquid, you could drain them over a jar/Tupperware & save it to use in a soup, smoothie, etc.
Vegan Zucchini Energy Bites
Yield: 25 bites, about 8 servings
- 1.5 cup of oats
- 1/3 cup sunflower kernels
- 1 Tbsp hemp or chai seeds
- ¾ cup chunky peanut butter
- 2 Tbsp. maple syrup
- ¼ tsp ground cinnamon
- ¾ cup (packed) grated zucchini
- In a large bowl, mix together oats, kernels, & seeds.
- Stir in the peanut butter, syrup, & cinnamon until well combined. I found that using my hands was the easiest way to combine everything evenly.
- Squeeze handfuls of grated zucchini over the sink to drain out the excess liquid.
- Add zucchini into the oat mixture until well combined.
- Using 1 – 1.5 Tbsp. of the mixture for each, form bite-sized balls and place them on a parchment lined baking sheet. TIP- if you spray your hands with cooking oil first, the batter won’t stick to you as much!
- Serve immediately or store in an airtight container in the refrigerator for 1-2 weeks.
Pizza is such a versatile food & definitely not something you need to give up when you go vegan! I really enjoy making different plant based pizzas, and it’s amazing how great they taste even without non-dairy cheese! This one is loaded with refried beans, tomatoes, zucchini, and fresh peas – much of which came from my local CSA share****link What’s not to love?
*Please note the nutrition facts may change based on the crust you use.
Mexi-Flare Mini Pizza
Yield: 3 servings (1/3 pizza each)
- 1 pre-made 9” vegan pizza crust
- ½ cup refried beans
- 1.5 cup chopped zucchini
- 1 cup cherry tomatoes, halved
- ½ cup fresh shelled peas
- Preheat oven as directed on pizza crust package – if you are using raw dough, you may need to pre-bake the dough for a while before adding toppings.
- Spread refried beans thickly over entire crust
- Sprinkle zucchini, tomatoes, and peas over bean “sauce”
- Bake as directed on pizza crust package, or until crust begins to brown and veggies are soft.
I enjoyed mine with a few dashes of hot sauce on top; yum! Let me know what you think of the recipe in the comments below! Positive or negative, your feedback is always appreciated!
Great raw smoothie that really does have a little bit of everything… I loved the flavor that resulted. This is a 2-serving batch, so if you’re blending for yourself, you can halve it. Or you can always freeze the rest, have it later in the day, or give it to someone you love ❤
- 1 cup strawberries
- 1 cup blueberries
- 1 cup kale
- 2 bananas,
- 1 cup seedless green grapes
- 1 big dash of ginger
- 1 big dash of cinnamon
- 2/3 – 1 cup of water
- Cut the green tops off your strawberries, de-stem your kale, & peel your bananas – compost the refuse!
- Throw all ingredients into a high-powered blender or food processer & blend until smooth. Add additional water until it reaches your desired consistency.
I’ve always had trouble with fruit. The textures in fruit just don’t sit right with me & I’m always concerned on the hit or miss with flavor. Will it be sweet? Will it be sour? Why did this berry taste WAY different from the last one I pulled out of the same container? Needless to say, the only fruits I’ve consumed in the last almost 20 years were always bananas, apples, and grapes. For me these were the most consistent fruits in both taste and, especially, texture. I would sometimes eat other fruits in smoothies or pies where I could obliterate their texture or drown them in sugar, but for the most part my fruit intake was very limited.
Thanks to a wonderful vegan friend from college, this summer I realized that there are others out there like me who avoid certain foods for a variety of reasons (see Avoidant/restrictive food intake disorder). It’s usually associated with children & most people seem to grow out of it as they age, but I did not.
Rather than avoiding fruit like the plague for the rest of my life, this summer I finally decided that I need to step out of my comfort zone and play around with fruit more. In the last few months, I’ve fallen (hard) for mangoes. I found mango to be very sweet & somewhat slimy, but my immediate thought was: I need to make mango salsa!
So, without further adieu, here is my very simple mango salsa recipe! I used Tapatio for the hot sauce & pre-made lime juice, but use whatever you have on hand. Yields 4 servings with 75% of your daily vitamin C each. Obviously fresh, organic, and local ingredients are the absolute best.
- Combine all ingredients in a bowl, give it a few stirs to combine.
I found this simple recipe on Pinterest via Becky’s blog Olives & Wine (http://www.olivesnwine.com/2014/01/13/cinnamon-raisin-oatmeal-muffins/)! With just five ingredients – that you probably already have on hand – this recipe makes simple, yummy muffins great for breakfast or a snack (especially pre-workout!). They are also delicious crumbled over a smoothie or your favorite non-dairy yogurt! Try subbing in other dried fruits to mix things up. You could also substitute the peanut butter with sun butter or hazelnut butter.
5 Ingredient Cinnamon Oatmeal Raisin Muffins
Yield: 8 muffins
- 2 ripe bananas
- 1/3 cup peanut butter
- 1 Tbsp. cinnamon
- 2 cups oatmeal
- 1/3 cup of raisins
- Preheat oven to 350 & line a muffin tin with 8 liners
- Us a spoon to mash peeled bananas & peanut butter in a medium bowl until smooth
- Stir in cinnamon, oatmeal & raisins until combined, then spoon mixture into muffin liners
- Bake 20-25 mins, or until tops have begun to brown
- Remove from oven & cool muffins on wire rack