1 5-inch zucchini
1 1/2 cup whole wheat flour
2 T lowfat soy flour
2 T nonfat dry milk powder or 2 tb more soy
flour for vegan
1 tsp baking soda
1/2 tsp salt
1/3 cup applesauce
1 lg egg equivalent
8 oz can unsweetened
1/2 cup raisins
Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan (or 9 x 5 x 3 inch pan)
with oil or lecithin. Finely grate zucchini, let drain
while you combine dry ingredients preheat oven to 350 F. In a large bowl, mix together flours, dry milk, baking soda,
and salt. Set aside.
In blender, puree on high speed the applesauce, egg or equivalent, pineapple with juice and raisins.
Add wet stuff
to dry, moisten evenly. Squeeze out zucchini (should be 1/2 cup) and add to batter, blend.
Pour batter into prepared
loaf pan and bake 70 minutes at 350 F or until browned and inserted cake tester comes out clean.
Remove bread from
pan, cool to room temperature.
Potato and Yellow Squash Chowder
1 large onion, diced
2 cloves garlic, diced
4 cups cubed potatoes, peeled
cup yellow squash, cubed
2 cups veggie broth
1 cup rice or soy milk
pepper to taste
In a large stock pot over medium-high heat, saute onion and garlic 3 minutes. Add potatoes, carrots, squash, broth
and onion. Bring to a boil. Cover and simmer 20 minutes, stirring frequently. Remove potatoes and mash slightly. Return
potatoes to the pot. Add the rice or soymilk, salt and pepper. Simmer 5-10 minutes.
2 lbs fresh okra
5 cloves garlic, crushed
1 quart white vinegar
1/2 cup water
1 Tbs celery seed
Wash okra. Trim off the tops.
Using manufacturer's directions, sterilize five one-pint
jars along with lids and rings.
Pack okra in jars, alternating facing up and down until
jars are full. Mix remaining ingredients and bring to a boil. Pour over okra and seal. Let stand a few weeks before serving.
Chilled before serving for added crispness.