It tastes like Apple Cobbler...

but, it's zucchini cobbler with dairy free vanilla bean ice cream.

Ingredients

    * 8 cups peeled, chopped zucchini
    * 2/3 cup lemon juice
    * 1 cup sucanat
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground nutmeg
  
    * 4 cups whole wheat all-purpose flour
    * 1 cup date sugar
    * 1 cup sucanat sugar
    * 1 1/2 cups vegan margarine, chilled
    * 1 teaspoon ground cinnamon

Directions

   1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
   2. Preheat oven to 375°. Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
   3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

I think I'd use less flour next time.  It was a little too much bread for me.  I cut the sugar in half from the original recipes I found.  The first one I found had so much sugar and butter, I could have used Brussels sprouts or mushrooms and my husband would have eaten it and he doesn't like either of those.

The ice cream is homemade dairy free vanilla ice cream made with coconut milk creamer, non dairy milk, coconut oil, vanilla bean, a dash of salt, and a tablespoon of vanilla vodka.  I read that the alcohol keeps the ice cream from crystallizing and getting too hard.

More About Whole Grains

This week my focus has been exercising 30 minutes a day and adding more whole grains to our diet. I have been pretty successful at both this week. I made some nice treats that were whole grain,low in sugar and fat.

Nutritious Muffins

   Bob's Red Mill
I made some changes when I made these:
Instead of Oat Bran cereal, I just used rolled oats.
Brown sugar replaced with suganot, (Rapadura)
I used 1 cup Almond milk and 1 tsp lemon juice in place of the yogurt.
I would ordinarily use egg replacer instead of an egg, but I had one left from when we had some guests. Since I get my eggs fresh from a local farm, when I do buy eggs, they last a little longer than from the grocery store.
I omitted the Walnuts.

Even with the guidance of this nutritious recipe, I cut out some of the fat by replacing the yogurt and omitting the walnuts.

 Nutritious Muffins

American Whole Foods Cuisine, Nikki & David Godbeck
This is a great cookbook for transitioning to a more whole foods and vegetarian diet. Used so much, my copy of this cookbook is really messy, I've tried many of these recipes. When I found this book, I purchased so many for gifts, when my friend went online to buy one, they were gone and she had to buy another edition. I might have purchased all that were left in 2006 of this one. There is a rice nut loaf recipe that is a favorite around here. I have gotten compliments for my "meatloaf" from guests that didn't know it was a "non-meatloaf." It even makes a pretty good non-meatloaf sandwich.

I made the Summer Fruit Cobbler and it was pretty good. Made with cornmeal instead of the usual shortening, sugar, flour and milk mixture we traditionally use for cobbler. It has a different texture than traditional cobbler, but just as tasty and just as comforting. I served it with a small scoop, 1 oz., of mango sorbet.

Summer Fruit Cobbler

5 to 6 cups mixed preaches, nectarines, berries, and plums peeled if desired and cut in bite-size pieces. (You can use any fruit you like, I used peaches and blueberries we froze fresh last summer.)
3/4 cup honey (I used raw agave syrup)
1 cup cornmeal
1 tsp baking powder
1/4 tsp salt
1/2 cup milk (I used almond milk)
1 tsp lemon juice
2 tsp butter (I use vegan margarine made with flax or canola oil)

Preheat oven to 375

Combine fruit with 1/4 cup honey or agave in a shallow 2-quart baking dish or a 9 x 13-inch pan.

Mix cornmeal, baking powder, and salt. Stir in milk and let sit a minute or so until batter is thick. Drop by spoonfuls evenly over fruit.

Heat together remaining 1/2 cup honey, lemon juice, and butter just until butter melts. Pour over batter and fruit.

Bake for 30 minutes unitl crust is firm. Cool and serve at room temperature. I ended up baking mine for about 40 minutes because I used a little deeper dish than a flat 9 x 13 baking dish

Serve warm with vegan whipped cream or dairy free ice cream.