CHOCOLATE CHIP ZUCCHINI BREAD

Due to the fact that my zucchini has taken over my garden, overshadowing everything else, I had to put it to good use. I always double this to make multiple loaves and freeze the extras that won't be eaten immediately. My family has a serious problem, and it is with this zucchini bread! They can't stop eating it, I may have to call in reinforcements....

3 T. ground flaxseed meal

1/2 c. filtered water

1/2 c. organic cinnamon applesauce

1/2 c. canola oil

1 T. vinegar (apple cider or white is best)

2 c. organic granulated sugar

2 c. grated zucchini (I do this in my food processor, but it can certainly be done by hand)

2 t. vanilla extract

3 c. white whole grain flour, or organic whole wheat pastry flour

2 t. ground cinnamon

fresh couple of gratings of nutmeg

1 t. baking soda

1 t. baking powder

1 t. sea salt

1 c. organic, vegan, mini chocolate chips

1. Preheat the oven to 325 degrees. Spray 2 loaf pans with cooking spray.

2. In a blender, or by hand with a whisk, mix together the flax meal and water until thick and frothy. Add the applesauce, oil, vinegar and sugar until thoroughly combined. Mix in the zucchini and vanilla.

3. In a separate large bowl, combine the dry ingredients. This would be the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Mix with a wire wisk to remove any lumps.

4. Add the wet ingredients into the dry, stirring until just combined. Gently fold in the chocolate chips. Divide the batter between the two pans as evenly as possible.

5. Bake for 50-70 mins. Check to see if the loaves are done by inserting a toothpick into the center. If it comes out clean, it is done.

Mango Salsa

Took this to a party last night, and every bit was gobbled up!!

1 jalapeno pepper, seeded, membranes romoved and chopped fairly small

1 c. cilantro, chopped roughly

1/2 red onion, fist sized, minced

2 mangoes, skinned, flesh removed from seed, and diced fairly small

4-5 tomatoes, fist sized, chopped fairly small

juice of one lime

1 t. cumin

1/2-1 t. ground chipotle powder (optional if you want it zippy!)

1/4-1/2 t. ground cayenne (optional as well)

1/2 t. sea salt

Combine all the ingredients in a bowl, stirring gently to combine. Let sit for at least an hour for the flavors to combine. Enjoy with corn chips to scoop up all the yumminess with!!

MACARONI & CHEEZE

4 T. Earth Balance margarine

5 T. all purpose flour

4 c. unsweetened organic soymilk (or other non-dairy milk of choice)

1 8oz. package of Daiya cheddar style shreds

1 8 oz. package Tofutti non-dairy, non-hydrogenated cream cheese

1 lb. of elbow noodles

1 1/2 t. onion powder

1/4 c. nutritional yeast

1 t. salt

pepper to taste

cooking spray

1 c. panko bread crumbs

1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. Set aside.

2. Bring a large pot of filtered water to a boil over high heat. Add in the macaroni and cook until al dente. Drain, rinse and add the macaroni back into the pan.

3. Melt the margarine over medium heat until completely melted. Stir in the flour, onion powder & nutritional yeast with a wire whisk. Stir over medium heat for one minute. Whisk in one cup of soymilk until thoroughly combined and starts to thicken. Continue to do so, cup by cup of soymilk, until it is all used and you have a fairly thick sauce.

4. Add in the cream cheese, and continue to whisk together until the cheese melts. Add in the Daiya cheese, and whisk until the cheese melts as well. Season with the salt and pepper. Turn off the heat. Pour over the macaroni. Stir well to combine.

5. Pour the mixture into the prepared baking dish. Evenly spread the panko bread crumbs over the top (use more if desired). Spray the top of the bread crumbs with the cooking spray, this will help it crisp up nicely.

6. Bake in 350 degree oven until bubbly and browned on top, about 30-40 mins.

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