Asian-inspired Zucchini and Onions
Serves: 3-4
Difficulty: Easy
Prep Time: ~5 minutes
Cook Time: ~10 minutes

Extremely quick and full of flavor, this never makes it to “leftovers!”

1-2 tbs vegetable oil
1 medium onion, thinly sliced
2 medium zucchini, thinly sliced
2 tbs teriyaki sauce
1 tbs soy sauce
1 tbs sesame seeds (optional) OR 1-2 tsp sesame oil
black pepper to taste

Heat the oil in a saucepan over medium-high heat. Add onions and cook 5 minutes. Add zucchini, cook for about one minute. Stir in teriyaki and say sauces, and sesame seeds/oil. Cook until the zucchini is tender, about 5 minutes. Add black pepper and serve!

Notes
Great with rice of any kind!
Substitute low sodium teriyaki and soy sauces if necessary.

Carrot Cake
Serves: 8-10
Difficulty: Easy
Prep Time: ~10 minutes
Cook Time: ~1 hour

Yummy carrot cake is only an hour away!

3 teaspoons lemon juice
1 1/4 cups milk alternative
2/3 cup vegetable oil
2 teaspoons orange zest
3/4 cup packed brown sugar
3 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan or other deep pan. In a small bowl, add lemon juice to non-dairy milk. Stir together and let stand for a few minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Notes
Icing Recipe – Buttercream Frosting:
1/2 cup vegan margarine, room temp
2 cups confectioners’ sugar
1 1/2 tsp vanilla extract
2 tbs non-dairy milk (plus more if needed)
Using an electric mixer, cream the margarine until smooth. On low speed, add the remaining ingredients. Once combined, mix on high speed until light and fluffy (3-4 minutes).  If the icing is too dry, add a few more tablespoons of non-dairy milk.  Store in a tightly lidded container. Keeps in the refrigerator for up to 2 weeks.

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Radishes with Herbed Butter
Serves: 6-8
Difficulty: Easy
Prep Time: 15 Minutes

A cool yet elegant snack that will impress your friends. It’s easier than you might think!

2 bunches radishes with the tops intact
1 French baguette, sliced diagonally and lightly toasted
sea salt to taste

herbed butter:
1/4 pound vegan margarine, room temperature
1 1/2 tsp minced scallions
1 1/2 tsp minced fresh dill
1 1/2 tsp minced fresh parsley
1/2 tsp lemon juice
1/2 tsp salt
pinch of freshly ground pepper

Combine all the herbed butter ingredients in a bowl. Mix well with a rubber spatula. Alternatively, you can use an electric mixer fitted with the paddle attachment. Do not whip.
Slice the radishes thinly. Spread the butter on the slices of toasted bread and place a single layer of sliced radishes on each buttered piece of bread. Sprinkle with salt if desired. Serve at room temp.

Notes
Cucumbers might be a nice change in this recipe.
The butter had a multitude of uses. Keeps well in the refrigerator.

Herbed Fruit Salad
Serves: 10
Difficulty: Easy
Prep Time: 15 Minutes
Cook Time: 2 hours

A great way to give fruit salad that extra oomph! Add different types of fruit to make it even better.

4 cups 1-inch chunks honeydew
1 tablespoon fresh lime juice
3 tablespoons chopped cilantro leaves and stems
1/3 cup chopped fresh mint leaves
sweetener to taste

Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

Notes
For even more flavor, add strawberries, blueberries, pineapple, etc…