Zucchini Lasagna

My neighbor gave me some of his zucchini and they were huge. I have always wanted to try zucchini lasagna and I found a recipe on sparkpeople.com. As I looked at it, it really didn't have what I wanted in it, so I changed it a lot and made it my own. So this is my own recipe for zucchini lasagna. I hope you enjoy.

Zucchini Lasagna

Ingredients:

2 large zucchini (Or one huge one)

2 cups tomato sauce (1 can)1 medium carrot (or 8 small carrots)1 medium onion1 bag of Boca Vegan burger crumbles or you can use TVP for a gluten free option.2 Roma tomatoes, seeded
1 Green pepper

1 Garlic clove, minced

1 Tbs. fresh basil

1 Tbs. fresh sage

1/2 Tbs. fresh cilantro

4 Tbsp nutritional yeast

Method:

1) With a potato peeler, slice zucchini into long strips. 

2) Using a food processor, chop carrots, onion, green pepper and (seeded) tomatoes.

3) Thaw Boca burger cumbles or cook TVP in water, according to package directions. 

4) Mix the burger and chopped veggies,garlic, basil, sage, and cilantro with the tomato sauce.

5) In a baking pan, repeat layers of zucchini strips and sauce until ingredients are gone. 

6) Sprinkle nutritional yeast on top.

7) Bake a 425 degrees for about 30 minutes. Serve warm!

Note: For those who like cheese you can add a cottage layer or Ricotta layer and sprinkle Parmesan cheese on top.  

Number of Servings: 4-6

Cucumber Sandwiches

As I was looking for something to make for supper, I decided that I would use some of my fresh herbs that I am growing on my back deck. I found a recipe that sounded great but I couldn't use half of the ingredients since they called for cheese or milk. So, I tore the recipe apart and created my own. This cucumber sandwich is wonderful and packing a lot of heat. I love things that are spicy hot and fresh. If you want, cut the herb portions in half to take down the heat. I hope you enjoy this sandwich as much as I do.

My Little Herb Garden.

Cucumber Sandwich

Ingredients:
1 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 Tbs. Lime juice
1 Banana pepper
1 Garlic clove
4 Slices of bread
1Tbs. dairy free butter
1 Tbs. Mayo dressing
1/2 Cucumber seeded and thinly sliced

Method:

1) In a food processor combine cilantro, mint, lime juice, banana pepper and garlic. Pulse until finely chopped.

2) Spread one slice of bread with butter and the other with Mayo.

3) Place cucumbers on buttered side and spread on the Mayo side.

4) This will chill for up to 4 hours.



Makes 2 sandwiches.

I apologize for the pictures as I could not find my camera and had to take them with my phone.

Lavender-Honey Cupcakes

This was a request from a childhood friend of mine. She asked me if I could make these and see if they were any good. To be up front and completely honest. I didn't mind the cupcake itself, it was a soft floral taste, but the frosting was too sweet  and took away from the Lavender. I also made my cupcakes without dairy milk. I used soy milk in its place and really not much different. The cupcake recipe was found from Better Homes and Gardens, bhg.com. Enjoy.

Lavender-Honey Cupcakes

Ingredients

• ½ cup butter
• 2 eggs
• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 2 teaspoons dried lavender
• ½ teaspoon salt
• 1 cup sugar
• ¼ cup honey
• 1 teaspoon vanilla
• 2/3 cup milk
• 1 recipe Honey Frosting Dried lavender (optional)

Method:

1) Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2- 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.

I sifted mine. The flour was too heavy and I was afraid the cupcakes would come out that way.

2) Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.

3) Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4) Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5) Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender. Makes 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes.

Honey Frosting

ingredients

• 5 ounces mascarpone cheese or cream cheese (2/3 cup)
• 3 tablespoons butter
• 1/4 cup honey
• ½ teaspoon vanilla
• 3 - 3 ¼ cups powdered sugar

directions

Allow mascarpone cheese and butter to stand at room temperature for 30 minutes. In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency. Place in medium microwave-safe bowl. Microwave n 100% power (high) for 20 to 30 seconds, just to soften (do not melt). Makes 2 1/2 cups.

I used all non-dairy for this recipe, which gave it a different texture. Not recommended.