K.C. Kitchen

Vegan Zucchini Muffins

These are, by far, the best zucchini muffins we have tasted...and oh so simple!

In a Medium Size Bowl combine:

1 1/2 cup Amaranth or Whole Wheat Flour
1 cup Pastry Flour
3 tsp Baking Powder
1/2 tsp Salt

Mix in a Large Bowl:

1 1/2 cup Turbinado Sugar
1 cup Sunflower Oil
4 cup Shredded Zucchini
2 tsp Vanilla

Mix wet ingredients with a mixer and slowly add dry ingredients. Add to greased muffin tin and bake at 375 degrees for 37-40 minutes. (Do Not Over Cook) Makes 10-12 large muffins.

Mushroom Carrot Burgers With Feta Cheese

1 medium onion
2 garlic cloves
3 cups fresh mushrooms
5 medium carrots
2 tablespoons olive oil
2 cups fresh whole wheat bread crumbs
3 oz feta cheese
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
sea salt and freshly ground pepper
2 eggs or egg replacer equivalent

1- Finely chop the onion and garlic. Wipe and finely chop the mushrooms. Grate the carrots. You will save time if you use a food processor for these steps.

2- Heat the oil in a large skillet and add the onion and garlic. Cook for 3 minutes, until softened but not browned. Stir in the mushrooms and cook for 5 minutes more.

3- Place the grated carrots and the bread crumbs in a large mixing bowl. Crumble the feta: add feta and mushroom mixture to the bowl. Thoroughly mix in the basil, thyme, and salt and pepper to taste. Beat the eggs and stir them in to bind the mixture.

4- Shape the mixture into four flat burgers....adding more bread crumbs if needed to hold mixture together.

5- Use a spatula to place the burgers on the grill rack; Grill for 10-15 minutes, turning often, until the burgers are golden.

Serve on a sprouted wheat bun with Sweet Potato Fries (see recipe) and/or a leafy green salad.

Serves 6

Sweet Potato Fries

4 sweet potatoes
Olive Oil
Ghee
Fresh Rosemary
Freshly ground Sea Salt
Pepper

Wash and peel potatoes, cut them into 1/2 inch wedges. Sauté in Olive Oil salt, pepper, and rosemary until golden brown.

Serves 6

Vegetarian Stuffed Manicotti

1 Box Organic Manicotti
Olive Oil
10 ounces fresh spinach
16 ounces low fat ricotta cheese
1 lb "Quorn" brand grounds (meat free beef-style grounds)
1/3 cup grated parmesan cheese + 1/4 cup for topping
1/2 tsp nutmeg
1 tsp pepper
4 Cups spaghetti sauce

Preheat oven to 350 degrees. Sauté meat in Olive Oil, set aside. Cook Manicotti according to package directions and set aside. Wash fresh spinach, remove stems and steam for 5 minutes, squeezing out all excess liquid. Combine cooked meat, spinach, ricotta cheese, parmesan cheese, nutmeg and pepper. Stuff manicotti shells with mixture and arrange in a 9x13 inch baking dish. Pour spaghetti sauce over manicotti and bake for 45 minutes. Serve and top with parmesan cheese.

* Use a pastry bag to fill manicotti with mixture...so much easier.

Serves 4

Carrot Soup

3 cans Vegetable broth (141/2 oz cans)
1 pound carrots, peeled and thinly sliced
2 small potatoes, peeled and thinly sliced
1 small onion, thinly sliced
¼ tsp nutmeg
¼ tsp ginger
½ tsp minced garlic or 1 garlic clove, grated
Salt and pepper to taste
½ cup cream or half & half

Bring broth, carrots, potatoes and onion to a boil. Add seasonings. Reduce heat, cover and simmer for 8-10 minutes until vegetables are tender. Remove from heat: let cool slightly. Add Cream. Puree soup in batches in a blender until creamy and smooth. Return to pot to reheat. Serve with a dollop of cream if desired.

Serves 6

Last modified: 05/26/08