My Foodie Call

Dial in to your health.
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  • Tag: zucchini

    • Whole Wheat Zucchini Muffins (vegan)

      Posted at 8:00 pm by myfoodiecall
      Apr 29th

      Guess what? Zucchini season is upon us. You know what this means? I will use and make zucchini dishes for the next few months and drive my family crazy. As a matter of fact, I think I may have to revisit zucchini cheese casserole recipe. But for today’s post I am sharing a recipe that I made last week that is completely vegan and is very low-fat.

      Vegan Zucchini Muffins

      Vegan Zucchini Muffins

      Vegan Zucchini Muffins

      • 2 cups whole wheat pastry flour
      • 1/2 cup flaxseed meal
      • 2 teaspoons baking powder
      • 2 teaspoons baking soda
      • 1 teaspoon salt
      • 2 teaspoons cinnamon
      • 1/2 tsp ground ginger
      • 1/4 cup grape seed oil (or canola)
      • 1/4 cup unsweetened applesauce
      • 3/4 cup agave nectar
      • 3/4 cup almond milk (or soy milk, or any other non-dairy milk)
      • 1 tablespoon pure vanilla extract
      • 2 cups shredded zucchini
      1. Preheat the oven t0 325 degrees.
      2. Line a 12-cup muffin tin with paper liners.
      3. In a medium bowl, whisk together the flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, and ginger.
      4. In a smaller bowl, combine the oil, applesauce, agave nectar, almond milk, and vanilla.
      5. Slowly add wet ingredients to the dry ingredients and stir until the batter is combined, being careful to not over mix.
      6. Add the zucchini and gently fold into the mixture.
      7. Distribute batter into muffin tins.
      8. Bake the muffins on the center rack for 20-24 minutes, pretty much until the top is lightly browned.
      Not bad for an eggless, healthy muffin.

      Not bad for an eggless, healthy muffin.

       

      Posted in Breakfast, Snacks | Tagged vegan, whole wheat, zucchini
    • Zucchini Cheese Casserole

      Posted at 9:00 pm by myfoodiecall
      Sep 3rd

      Zucchini has taken over my house.

      My kids will divorce me for sure if I serve them one more zucchini dish. Add my veggie obsession to mealtime, and I guess I am asking for the heavy sighs. I still occasionally get the rolled eyes, but funny how there were no zucchini shreds left behind.

      Here is one of the things I have been serving up at Zucchini Central. This was breakfast, 2 Sundays ago.

      Zucchini Cheese Casserole
      2 cups shredded zucchini (make friends with your food processor everyone!)
      1/4 cup finely chopped onion
      1 cup shredded light cheddar cheese mix (or non-dairy Daiya cheese)
      1 tsp dried basil
      1 tsp sea salt
      1 cup whole grain pancake mix (I used Buckwheat pancake mix, but any other would work)
      3  egg whites
      4 whole eggs
      2 tablespoons olive oil

      Preheat oven 350F.
      Use cooking spray to coat a medium size round dish.
      In a small bowl combine the eggs, egg whites, olive oil, salt and basil.
      In a larger bowl combine the zucchini, onion, cheese and pancake mix.
      Mix the egg mixture into the zucchini mixture. Mix well and transfer to pre-oiled dish.

      Bake for 45-48 minutes or until cooked through and golden.

      Image

      Crunchy outer coating. Warm and chewy on the inside.

      Posted in Breakfast, Meatless mealtime | Tagged zucchini
    • You missed a call?

      • Make friends with…Bean Pasta.
      • Whole Wheat Flax ‘N Apple Muffins
      • Small changes…Eat what’s in season.
      • Whole Wheat Broccoli Mac N Cheese
      • What I pack my kid.
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