Zucchini Bread Recipe

My vegan zucchini bread.

Zucchini Bread (Vegan)
Yield: 4 mini loaf pans
Time: 10 minutes to prep, 50 minutes to bake

I cook and bake at 7100’ elevation which means I need to add a little extra in the wet ingredients and a little extra in the time for baking.

Also, I always ALWAYS set all of these ingredients out measured BEFORE I begin combining. This is really important and a great habit to have for ALL cooking. Did you know some recipes must be done quickly and you do not have time to run to the store or a neighbor to borrow an ingredient. I have learned this enough times to keep it as a top priority habit taught to me by my mom. Last piece of advice: READ THE RECIPE ALL THE WAY TO THE END before you begin.

Wet ingredients:
1½ c shredded zucchini
½ c baked sweet potato (no skin)
¾ c white granulated sugar
¼ c brown sugar
¾c + 2T unsweetened applesauce (wait on the 2T until everything is combined)
2 chia eggs (1:3 ratio of 1T chia and 3T water) let sit a bit to firm up
1t vanilla

Dry ingredients:
2 c all purpose flour
½ t baking soda
½ t baking powder
½ t sea salt
1t ground cinnamon


Directions…
Set oven at 350 degrees.

Mini loaf pans (what I used) spread a smidge of canola oil with a paper towel. I put a slice of parchment paper length-wise (to then be able to lift the loaf out easily when done baking).

Combine chia egg mixture, set aside.

In a LARGER bowl combine all wet ingredients EXCEPT THE CHIA AND THE 2T OF APPLESAUCE). Set aside.

In a smaller bowl combine with a whisk all of the dry ingredients.

Add chia egg combo to rest of wet ingredients.

Slowly stir in the wet ingredients to the dry. If you feel like you need more moisture, add applesauce.

Using 1/4c as a scoop along with a spatula to scrape, put 3 scoops into each pan.

Tap them to spread evenly – but not too much and really, don’t worry about it.

When oven hits 350 then put the pans randomly on the middle rack.

Bake for 50 minutes.

That’s it!



The zucchini I was gifted was a FOOT LONG! I had so much extra I put it on my dog’s food and added it to my salads and my chili. I got TWO of these bad boys.

Last month I went on a job to help my husband and measured a house for flooring. It was waaaaaaaaaaaaaaaaaaaaaaaay far away into the mountains (so far I thought I’d be at Pikes Peak soon).

I got to jaw jacking with the mom and dad and found out he was a Buckeye! Go Bucks and they met while competing at the Olympics here in the competition where you have to ski then shoot targets. I have no idea what that is called but I’ve seen it and been in awe of being able to be so still after going through so much cardio. On top of that they were farmers and had a TON of zucchini…and they packed up a bag for me to take home.

Simple Potato Vegetable Vegan Soup

We want to eat WAY MORE vegetables so I made this soup. Leftovers will be crazy deeeelish too.

Ingredients piling up in my bowl. NOT ONION OR GARLIC though.

POTATO and VEGETABLE SOUP
SUPER SIMPLE
Vegan

Instant Pot, High for 20 Minutes

Ingredients

5c of water
1 medium onion, chopped
3 garlic cloves, minced
2 corn on the cob kernels
½ Poblano pepper

3c diced potato (I got purple fingerling spuds at my grocery – they look like sausages I think)

1/2c chopped parsley
1/2c chopped cilantro
3/4c frozen green peas
1c shredded mushroom
1/2c shredded green zucchini
1/2c shredded yellow summer squash
1c kale, sliced into small strips
1/2c shredded carrots
1c uncooked brown rice WELL RINSED!

Spices
1 vegan bullion cube (I used Chick’n flavor)
1T drizzle EVOO
2t cumin
1t oregano
1/2t rosemary
1/2t thyme
1t black pepper (coarse)
1/2t pink himalayan sea salt
1/8t cayenne pepper

Start:

Chop Onion and Garlic place in separate bowl (glass or metal, it will change the flavor of plastic)

CHOP EVERYTHING ELSE UP and place in separate bowl.

Blend your spices together using a fork, set aside.

Turn Instant Pot on SAUTE.

Add onions for 1 minute then garlic for 1 minute stirring constantly to soften them.

Add half the veggies, stir well.

Add 4 cups of water.

Add spices, stir well again.

Add remainder of veggies.

Stir (duh, right?). Try to get everything immersed in the water.

Add rice.

Add last cup of water and press rice into the mixture well.

Place IP lid on, turn to steam release off.

Press MANUAL.

Set for HIGH.

Set for 20 Minutes.

Just enough time to get your kitchen put back together!

When done cooking I normally let my IP sit for a little longer and allow the steam to release on its own. If you choose to hurry the process when it is done cooking and timer has gone off just be safe with your release valve. Wear oven mitt and to avoid spraying steam everywhere drape a lightweight (like a bread covering towel) kitchen towel over the top (only one layer).

Please let me know how you like this recipe!

Thanks!

Sarita

PS: Your house will smell SO GOOD from start to finish. Nothing as good as chopped fresh produce then all of these spices.

Chilly Peach Oats and More!

Warning: at least 1 cuss word.

I’m not a fan of the following:

Seeking a good recipe idea on my phone/iPad or desktop.  Search and discover plenty of intriguing photos and headlines including ‘recipe’ in them. Choose one, click link and begin reading the Life History of the writer/blogger along with giant (well taken) photos of progress of the dish plus the grand finale (sometimes 3 or 4 shots of it).  After 10+ scroll-flips I happen to locate the ACTUAL RECIPE I needed 10 minutes ago.  Ugh.

I really don’t care about the backstory or the life history build up.  I’m too busy right now!  Don’t get me wrong: I appreciate the story and enjoy the writer’s thoughts but it’s just too much.  Now I know which sites have this and coast past them before clicking in my search.

On that note I’ll shut the hell up now and post my recipe!

If you want a story, just keep moving down my blog post (2 scroll-flips) and I’ll  weave an amazing tale/backstory about my dish…plus photos!

Ingredients:

  • 1 Fresh peach
  • 3/4c Oats
  • 1T Sunflower Seeds
  • 1/2T Chia Seeds
  • 1/2T Shelled Hemp Seeds
  • 2T Cranberries
  • 1T Coconut flakes
  • Orange juice fill bowl until it covers all of the goodies
  • Stir
  • Let sit so seeds and oats can absorb the juice (YUMMY!) for about 30 seconds to 2 minutes
  • Eat

Stirred!
Stirred, so my chia and oats absorb some of the OJ quicker.

This breakfast is very simple. I put all of my individual components into separate glass jar containers and my table looks like an apothecary before I begin combining everything. Tomorrow I might change things up. It’s a risky life I’ve leading over here, right?

But seriously: all of these ingredients give me a lot of energy. The only sugar is in the cranberries and OJ. You could one-up me by squeezing your own OJ (let me know if you do).

Epic Backstory For This Recipe

I got up at 5:00am remembering I’d agreed to run a 5K before it got too hot today.

My dinner last night was a veggie burger and I loaded it up with lettuce and tomato, Frank’s Hot Sauce and mustard. I had a cup of tortilla chips (the end of the bag so they were pieces). Very satisfied, I grabbed my book to read a few chapters then do my regular “time for bed” ritual.

It stays daylight – broad daylight – until 9:00pm here so I’m disoriented as far as when I should be in bed.

At 10pm we finally hit the hay and I played Edgar Cayce’s “Abundance Program” to drift off into Sleepy Town. I fall asleep so quickly with this guy’s calming voice and never really know what is being said past the “blink your eyes slowly as I count to 10”.

Back to NOW.  5:00am.  Sipping my coffee quickly (thanks to my amazing Husband Unit for brewing it every dang day of my life) I imagined what I’d wear to run in. I had bad breath and crap in my eyes as I enjoyed and watched the local news telling me how much hotter it would be today.

Then I got dressed (fast) and met my Husband Unit (HU) at the door to go.

“We’ll go upriver today.”

That’s the path right next to the Jordan/Provo River. It’s asphalt and maintained pretty well BUT it does have a lot of ups and downs due to the tree roots so I have to pay close attention when scooting along and that makes it tough to daydream.

The sun hadn’t crested Y Mountain and I noticed zero clouds in the sky. Yup, it was going to be hot today and I was thankful we were getting this done now. I CERTAINLY would not be doing it later in the day!

We ran together and then I needed to walk. After my HU confirmed the Brutality and Women’s Self Defense moves I’d learned from Master Rene in Simi Valley he took off in a blaze of neon orange wearing his Ventura County Sheriff’s Department Search and Rescue shirt (one of his favs…thanks Deresa).

I watched him disappear into the foliage and lost contact with him completely.

It was me, the river crashing next to me, snails that had no chance of making it across the path in time (so I stopped and saved every single one of them) and a soft cool breeze. The path was completely empty and peaceful. There is a canopy of tall trees covering most of my route and I could see birds moving around zipping back and forth.

I began running again forced to watch my footing to avoid tripping as well as paying attention to any spider webs that might be crossing the path. We were THAT early and the rest of the town was still sleeping.

I crossed two foot bridges, ran beneath three under-bridge-paths and wound up sort of at a cross road “T”.

On the left it seemed to Dead End into a power plant and on the right there was a beat up asphalt path with a body stretched out next to a bike. It was a homeless person trying to rest. I decided to turn around and glanced at my Garmin. 1.84 – then I did the math on whether or not that would equal a 5K as I began jogging – alone – back down the river path.  Despite the river crashing loudly next to me, I had my antennae up (read: danger!?!).

I heard the sound of scuffing and tripping behind me and turned quickly ready to kick someone’s ass.

Ah.  My HU.

We began jaw jacking about ideas for our future. Things inspire us on our running time. He had two excellent ideas. I laughed (in my head) when one of his new ideas was about the same idea I’d had! How does that happen??

I’m not going to tell you the ideas.

With about half a mile left HU is DONE walking and says, “you ready to run yet?”.

Yes, I was. Plus my pipes had turned on and I needed to get to the fully plumbed home we were renting.

The sun was blasting over the mountain when we made it to our street.

I never like road running and definitely don’t enjoy doing it on trash day when the sun bakes the cans. We have a few neighbors that NEVER take their cans off the street and put them back in their yards. They smell THE WORST.

That hurried me along (as well as my plumbing needs).

Post restroom visit I hear a voice calling from the backyard, “you coming to workout?”. I’d forgotten about agreeing to that part! I hurried up the basement steps to the yard where my HU was doing Man Makers. I grabbed weights and started my curls while deciding which body part I wanted to work on. Arms, Shoulders, Abs.

Finished my plan, 100%.

This is where my recipe comes into the picture.

I was hungry. There were two peaches on the counter about to expire due to the heat.

So I made the peach recipe above.

The End.

PS:

What did you eat for breakfast? Did something inspire the choice? Just curious.

In case you are wondering…a few pics/videos for fun:

img_5674
The Jordan/Provo River bridge crossing. I feel the urge to just stop on bridges to watch what is happening beneath them.

img_5681
The Jordan River creating power!

IMG_5689
I found out how effective this sit-up is for me. I move slowly and stretch both to my toes and above my head each time. Ahhhhh….I can’t seem to put the video in (like I could with my HU above).

 

Delicious Pumpkin Bread Recipe

Pumpkin Bread (Made In A Forest River Cherokee Trailer)

Perfect for a morning cup of tea or coffee. It’s sweet but not too sweet.

This is the bread that we got 3 slices out of before heading out on a run and to the gym for a workout during which time our chocolate lab Kona helped himself to the remainder. This bread was DELICIOUS. No kidding. I’ve got limited resources here (space constraints) and limited space in the oven.

ALSO: just a Pro-Tip from this Instant Pot girl… I created tons of pumpkin purée using my instant pot. It was too easy not to share. Simply wash, cut into pieces and IP for 15 minutes. Leave the skin on. Toss into a blender or food processor and ON LOW begin to puree it. You can use I t immediately (might wait for room temps) or freeze for later. We have been pouring it on top of our pet’s wet food (great health benefits for them too.). Here is a link to a great article about that

Baking in a trailer is TOUGH. The oven is a tiny thing with ONE line of burners directly down the center. This has been a challenge that has burned plenty of my creations. I think I’ve mastered it and we’re eating yummy baked goods again just like on Monticello with my giant convection oven! Note: you can choose gluten free or not.

Ingredients

Bread pan

1C Oat flour (gluten free)

3/4C Gluten Free Baking Flour

1t baking SODA

½ t baking POWDER

1/4 t salt

½ t nutmeg

¼ t ginger

½ t pumpkin spice

¾ C brown sugar

1 ¼ C pumpkin purée

¼ C coconut oil

½ banana, smashed

¼ c water

¼ c dried cranberries

⅓ c pumpkin pepitas (for the top)

Preheat Oven to 375

Prepare your loaf pan with either parchment, lightly greased and flour or use silicone baking dish (that is what I use)

Directions:

In a large bowl (if you have that option) combine Oat Flour to Brown Sugar. Whisk it until it is completely combined.

In a smaller bowl, whisk together the pumpkin through the cranberries.

One cup at a time, blend the dry ingredients into the wet. Add the next cup once the first is completely blended. Continue until all the dry ingredients are in the smaller bowl.

The mix will be sticky, not runny.

Pour or spoon mixture into baking dish and spread with a spoon.

Evenly sprinkle pepitas on top of bread.

Place in oven on right side, top most shelf. Bake for 25 minutes.

Move to other side (DO NOT TURN…JUST SCOOT IT OVER) the bread and bake for another 25 minutes.

Remove from oven and set to cool (15 minutes). Turn oven off.

Place on a cutting board and take a pic before your family (especially Husband Unit) start carving and devouring it! 🙂

27 October 2017

Forest River Cherokee

Vegan

Vegetarian

Gluten-Free (optional)

Pet link: https://animalwellnessmagazine.com/the-power-of-pumpkin/

Rice, Quinoa and Veggies

This recipe is DELICIOUS.

Not only can you have a healthy meal, the lemon juice can be added to the lime juice (ooops I accidentally juiced my limes) and orange juice…of course you need to add a shot of birthday tequila (thanks Shonna) and Cointreau…on ice (no salt). Diane’s Puckery Margarita with fresh EVERYTHING…

Randy licked his plate and complimented me after stuffing his face.

STIR “fry” MEDLEY

25 Oct 2017

Barely any oils – just the vegan butter and after wrapping this up I’d say you only need half of the butter I used which makes it even healthier.

Red Quinoa, Brown Rice topped with: buttery lemon veggies saute onion, garlic, cherry tomato, green zucchini, kale and garbanzo beans. Added 1T basil (sweet) and 1/2t red chili peppers. 1T of fresh lemon juice and 2T vegan butter.

Y.U.M.

Ingredients

Cook ½ c red Quinoa

Cook 1 cup brown whole grain rice

Chop:

½ yellow onion

2 garlic cloves (slice like dimes as thin as you can)

2 cups of kale

10 red cherry tomato, halved

1 cup sliced zucchini (like halved quarters)

½ can of Bushes Garbanzo beans

1T sweet basil

1 t red chili pepper flakes

2T fresh squeezed lemon (I made a margarita with the remainder…thinking of you Diane!)

Cook rice as directed. Set aside and keep warm.

Cook red quinoa as directed. Set aside and keep warm.

In a giant skillet (or wok if you’re lucky) place 2T of vegan butter. Let it get shimmery hot then add garlic. After about a minute add ALL of the remaining vegetables and beans. Stir in the basil and pepper. Lastly, add the lemon juice! Let simmer.

Plate a scoop of rice, scoop of quinoa and two scoops of the skillet delight.

This was a BIG hit and SO easy too. Even in my tiny kitchen.

Lentil Potato Stew…with creamy coconut pizazz

Coconut Lentil Potato Stew

Servings: 10

Instant Pot: 25 minutes

Preparation: 10 minutes

Ingredients

Spices

1/2t salt

1/8t cayenne pepper

1/2t rosemary

1/2t thyme

1/2t oregano

EVOO (drizzle, about 1t)

1 yellow onion, chopped

5 garlic cloves, smashed then chopped

1 medium sweet potato, diced

6 small red potatoes (about 2 cups worth) diced

3 celery stalks, chopped

1 giant carrot, cut like quarters

1C chopped kale (any type works)

1C Chana dal (yellow lentil)

1C coconut milk

3C water

Always prepare all ingredients and spices before you turn on the Instant Pot (IP).

Put IP on sauté, add EVOO and heat.

Add garlic and stir for about 1 minute. Add onion and continue sauté stirring for another minute or two.

Next add all remaining vegetables and continue to stir. This gets HOT so don’t leave it alone.

Add coconut milk and turn IP to “Manual” setting HIGH and 25 minutes.

Add water and continue stirring to blend.

Add spices and slowly blend.

Add dal/lentil and give it a few stirs to make sure everything is submerged.

Be sure you have your SAVORY RING in the IP lid, place on top and check that the steam release is CLOSED. Hit CANCEL button then MANUAL button again and set for 25 minutes on HIGH.

I like to let the Instant Pot release pressure slowly (which can take 20 minutes). You can release it sooner. Once the pressure pin drops then it is safe to remove the lid.