“Peanutty Pad Thai Zoodles” from Dianne’s Vegan Kitchen – September’s ‘Nut Butter Bash’ entry!

“Peanutty Pad Thai Zoodles” from Dianne’s Vegan Kitchen – September’s ‘Nut Butter Bash’ entry!

  Woohoo! It’s another yummy entry in my Nut Butter Bash this year!! This month we have the pleasure of trying out a fabulously nutty, good-for-ya idea from the returning Dianne of Dianne’sVeganKitchen.com ♥ Dianne wowed us last year with a spectacular chocolate pie recipe in my event…read on for her dreamy- savory nut butter idea for this year:     Last year, Angela from Canned Time asked me to participate in her Veganized Family Favorites Dessertsseries. I created a Chocolate Cream Pie, and strangely, I won favorite dessert out of the 12 recipes that were in the series! When Angela asked if I wanted to participate in another series this year, this time creating a recipe usingnut butter, I jumped at the opportunity. I love cooking with nut butters, especially peanut butter, and I love Canned Time, so how could I say no? Spicy peanut sauce is my favorite way to cook with nut butter, so this Peanutty Pad Thai Zoodle recipe isn’t really a stretch for me. Canned Time’s Nut Butter Blast series was the perfect excuse for me to come up with a new recipe that uses it, though. Making zucchini noodles – or zoodles – is a fun way…

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Simple Asian Cucumber Zucchini Salad

Simple Asian Cucumber Zucchini Salad

1 year ago – Trader Joe’s Gluten Free Brownie Mix with Pumpkin Puree Our local markets and orchards are closing up for the season here with the colder weather.  They will be missed until spring! Crunchy, tangy, sweet, sour….. Fresh! A fabulous, light and healthy side salad.  Keep some of this dressing on hand in the fridge for a quick marinade or salad dressing. Print Simple Asian Cucumber Zucchini Salad Author: Angela @ Canned-Time.com Recipe type: Side Salad   Ingredients fresh sliced cucumber diced zucchini sliced radish shredded red cabbage 2 Tbs tamari soy sauce 4 oz. rice wine vinegar 2 Tbs organic olive oil 1 heaping tsp white miso paste ⅛ tsp powdered stevia or sweetener of choice ½ tsp garlic powder salt and pepper to taste pinch of red pepper flakes or cayenne Instructions Blend the dressing ingredients and pour over prepared vegetables. Soak the veggies for a few hours in the fridge in the dressing. Drain and serve. 3.2.1255 ♥

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‘Cheezy’ Broccoli Squash Soup

‘Cheezy’ Broccoli Squash Soup

   You got it……….soup time again in Washington D.C. This month I’m featuring one of my favorite winter veggies ‘squashes’.  For this flavorful creamy soup, I combined a mellow Zucchini along with its sister squash, Butternut to re-create the cheezy texture of a broccoli soup. This version is healthy enough to eat up all you’d like and then some.  Each bowl is packed with Vitamin A for starters, Vitamin C for sure and a big dose of B-6 and Magnesium ♥      The Red Pepper Sauce is so versatile you’ll use it with chips, as a bread dip or on top of grilled veggies as well as with this soup.  It’s mildly spicy and really kicks up the tang in contrast to the mellow creamy broccoli.  Make up a large batch and freeze a portion in a sealed container or plastic bag so you can thaw some out anytime you want a healthy dip or garnish. If you don’t have access to vegan non-dairy cheeses, here are a few links to great recipes for making up your own: Tofu Farmer Cheez,  Mozzarella, Meltable Mozzarella, Chickpea Cheez Sauce Any of these recipes will work with the soup just fine.  You’re…

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Virtual Vegan Potluck Mushroom Stroganoff with Zucchini Ribbons

Virtual Vegan Potluck Mushroom Stroganoff with Zucchini Ribbons

I’m so proud to be part of this project and it’s a fun way to meet so many other healthy food bloggers. Today’s special event deserves an extra special recipe:  Vegan Mushroom Stroganoff with beautiful Zucchini Ribbons! This dish is light, flavorful, nutritious and filling.  The flavor combination of dill and savory mushrooms make a perfect blend and mimic the classic tastes of Beef Stroganoff. And the pepper gives it a punch that wakes up the veggies, then diced pickles surprise your taste buds with a subtle sour background. All without a drop of dairy.  The pickles and dill give you the sour cream taste usually associated with Beef Stroganoff and the mushrooms simulate sliced beef. Mushroom Stroganoff with Zucchini Ribbons Ingredients: Serves 2 -4 1 Cup of Baby Bella Mushrooms, stems removed,  cleaned and sliced thick 2 Cups of White Button Mushrooms sliced thick. 1/2 Cup Water or Unsweetened Non Dairy Milk 3 Tbs. Earth Balance Vegetable Spread 2 Tbs. Olive Oil 1 Cup of sliced Dill Pickles + 1/3 Cup of Pickle juice from the jar 1/2  to 1 Tbs. Black Pepper  (to taste) 1 tsp. Sea Salt 1 Tbs. dried Dill divided 2 Vegetable Bullion Cubes 1/4…

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