Stuffed Zucchini
Serves: 6-8
Difficulty:  Medium
Prep Time: 10 Minutes
Cook Time: 45 Minutes

Have a lot of zucchini? This recipe is a great way to use it up in a tasty and interesting way.

INGREDIENTS:
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin, or to taste
1 (15.5 ounce) can chick peas, drained and rinsed
1/2 lemon, juiced
salt to taste
ground black pepper to taste

Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chick peas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

Notes
No time? Just chop up the zucchini, cook it all up in the skillet and then bake in the oven.
Tastes great with rice, couscous or quinoa.
Use a melon baller to remove the flesh of the zucchini.
Try an Italian spin by substituting 1 1/2 teaspoons of Italian herbs and serving with spaghetti sauce.
Stir in 2 tablespoons of chopped parsley before filling the shells.

Quinoa Tabbouleh
Serves: 6-8
Difficulty:  Easy
Prep Time: 10 Minutes
Cook Time: 15 Minutes (Cooling time: 30 min to 1 hr)

This tasty salad could easily be the main course! It’s a great way to showcase quinoa in a familiar recipe.

2 cups veggie broth or water
1 cup quinoa
1 pinch salt
2 tbs to 1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

In a saucepan bring veggie broth/water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 10-15 minutes. Allow to cool to room temperature. In a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Notes
Quarter cherry tomatoes for a nice presentation.
Add two cloves of crushed or minced garlic to add a little extra punch.
Try using cilantro instead of parsley, or use half cilantro, half parsley.
Veggie broth might give this a heartier flavor, but water works great if no veggie broth is on hand.
You can place the quinoa in the refrigerator to accelerate cooling.

Peach Melba
Serves: 6-8
Difficulty:  Easy
Prep time:  10 minutes

1 16-ounce can of peach halves or 4 fresh peaches (pitted and halved)
2 pints non-dairy vanilla ice cream
Raspberry sauce (see below)

Place 1-2 peach halves in each dish. Scoop non-dairy ice cream on top and drizzle with raspberry coulis. Serve immediately.

Notes

Raspberry Coulis
2 cups fresh or 10 ounces frozen raspberries
1/4 cup sugar

Add all ingredients to a blender and blend until smooth. Store in an airtight container in the refrigerator for up to one week.

Orange Julius
Serves: ~4
Difficulty:  Easy
Prep time:  10 minutes

We almost couldn’t get a picture for this recipe because we kept drinking it!

Traditional Orange Julius
6 oz concentrated orange juice
1 cup soy milk
1 cup water
1/2 cup sugar
1 tsp vanilla
8-9 ice cubes

Add all ingredients to a blender and blend until smooth.

Less Traditional Orange Julius
3/4 cup concentrated orange juice
3/4 cup soy milk
3/4 cup water
3 cups vanilla soy ice cream
2-3 tbs sugar
1 tsp vanilla

Add all the ingredients to a blender and blend until smooth.

Notes
This can get pretty sweet if you use sweetened soy milk. You can adjust the level of sweetness by adding more or less sugar.
Powdered sugar will blend more smoothly than regular sugar.
Change the scale and use a stick blender for an easy treat for one or two with less to clean.