Saturday, August 25, 2018

Mango Peach Summer Salad or Salsa

party appetizer - mango salsa

My good friend Vicki made a fabulous mango peach salad and brought it to a Friday night dinner at my home. She usually brings guacamole, but she wanted to change things up a bit.

eating mango salsa
Vicki and my grandkids

When Vicki first mentioned a mango type salsa , I was somewhat disappointed because we all love her chunky guacamole that she usually brings. However it turned out, we didn't miss the guacamole one bit because this salad/ salsa was just as amazing. Featuring ripe summer produce at it's peak ( mango, peaches, tomatoes), it was healthy and flavorful.


Vicki used fresh sweet mango and seasonal summer peaches with some Vadalia onion , tomato, fresh lime juice and cilantro. It sounded like a strange combination to me, but the flavors all blended beautifully and the salsa made a wonderful appetizer accompanied by some organic corn chips . I thought it was excellent the way it was but you could add some chopped jalapeño peppers or some diced avocado.

mango salsa appetizer for vegans and gluten free

Another good friend Laura, who is a master entertainer, taught me to use appetizers that don't need to be heated. This frees up the host's time in the kitchen when serving hungry guests. Laura- I hope this appetizer/salad works for you!!

There was not a morsel of this tasty dish left over when I asked Vicki for the recipe.
I'm sharing this vegan gluten free exceptional recipe today.

Judee @ Gluten Free A-Z Blog
Prep Time: 15 minutes
Cook Time: None
Chill Time: 1 hour or more but not mandatory
Serves: 6-8 as an appetizer with chips
WW Points: Zero 

2 ripe mangoes, peeled and diced
2-3 medium peaches, peeled and diced
1/2 Vadalia onion, diced 
1 scallion , diced
1 large juicy summer tomato
1/4 cup of chopped cilantro
Juice of 1 and half limes
Optional: diced avocado, diced jalapeño 

Mix all ingredients together. Chill in a mixing bowl for 2-3 hours. Top with extra cilantro before serving. Mix well. Squeeze the lime juice on the salsa before serving. 

My Notes: 

cubed mango

1. There is a very easy to dice a mango. Click on the post : 
How do dice a mango the easy way 

2. This appetizer tastes great chilled but also tastes great at room temperature 

3.  Zero points on Weight Watchers since it is strictly fruit and vegetables.

4. contains no oils

5. It is refreshing cold, but still delicious at room temperature

Sharing this post on Deb's Souper Sunday where anyone can link 
a soup, salad, or sammie at Kahakai Kitchen 

Shared on Weekend Cooking a weekly event where anyone can share a food related post.

Friday, August 24, 2018

Vegan Breakfast Idea | One Point on Weight Watchers

apple slice with peanut butter

What does a vegan or someone gluten sensitive eat for breakfast?
That's a good question, and I have a great suggestion.

Apple rings ( slicing the apple through the middle) are fresh, healthy, delicious and no points of Weight Watchers. I use the apple as my base for this delicious breakfast.

slices of apple

Peanut Butter powder which has had the fat removed tastes just like peanut butter with the addition of a little water or nut milk. Two tablespoons of this amazing powder are only 1 point. 

Weight Watchers vegan breakfast apple slice and peanut butter

Two apple rings spread with this hydrated peanut butter and topped with a few sliced bananas is not only a one point breakfast or snack it is outrageously delicious !!

This gluten free and vegan open faced sandwich also makes a nutritious after school snack for kids of all ages! It contains protein from the peanut butter and wonderful vitamins and enzymes from the fresh fruit. It takes minutes to prepare and can be enjoyed by all. 

You could substitute real peanut butter or even almond butter or any nut butter if you are not and counting calories. Topped with raisins is a nice variation for kids.


1large apple sliced in rings
2 teaspoons of peanut butter powder
2 tablespoons of almond milk
slices of banana

Mix the peanut butter powder with the almond milk
Spread the peanut butter over the apple slice.
Top with sliced banana

basket of apples

My Notes: How to Remove  Some Pesticides From Apples
I always buy organic apples since apples are on the Dirty Dozen list of being heavily sprayed with pesticide. A 3 lb bag of organic apples is about $4.99 to $5.99 ( Trader Joe's, Aldi's, supermarkets)  as opposed to $3.99 for a regular bag. It's worth the difference to me.

However, here is a great hack for removing some of the pesticide from Apples.  This infographic appeared in a newsletter from  Healthline which publishes interesting wellness related articles of all kinds. It's worth visiting for some great ideas.
The veggie wash works for most fruit and vegetables- read article for full details

infographic to wash fruit and vegetalbes
This infographic is being used with permission from Healthline

Tuesday, August 21, 2018

Instant Pot or Not Chilled Zucchini Corn Lime Soup

Corn LIme Soup at

Corn and zucchini are at their peak right now, and the duo are sensational in this light summer soup which can be eaten chilled or warm.

I cook the soup in my Instant Pot and then blend the it with an Immersion blender.  ***If you do not have an Instant Pot, follow my stove top recipe at the bottom of the page. ( But what are you waiting for?)

Although this soup can be enjoyed warm or chilled, chilled seems to be my preference. I usually serve it warm for dinner and cold for lunch the next day. Either way it doesn't disappoint- The key ingredients for me is the fresh lime and crunchy sweet corn that I add to each soup bowl!


Who isn't looking for interesting zucchini recipes this time of the year when the farmer's markets and gardens are overflowing and the sweet white corn is at it's best.

zucchini for soup recipe

I had a few oversized zucchini that I hated to see go to waste. 
I figured they would taste good in a soup. This soup is delicious enough to serve to company and it's a perfect choice because it is allergy friendly being gluten free, dairy free, and nut free.

I love my IP because I can make a soup like this last minute. 

I used one oversized zucchini cut up into bite size pieces, a half of a yellow onion, 1 Russet potato cubed and a grabbed a handful of parsley and chopped it and a handful of spinach-  These vegetables made a mild soup that I topped off with a generous amount ( 2 Tablespoons/bowl) of freshly squeezed lime juice and 2 Tablespoons of raw corn kernels that I cut off the cob. 

The raw corn was crunchy and sweet and added a nice contrast to the lime in this summer soup.


1 large zucchini, cut into bite size pieces
1/2 yellow onion, diced
1 cup of chopped parsley
1 medium large Russet potato, peeled and chopped 
1 large handful of baby spinach
6 cups of vegetable broth
3 cups of water
1 cup of raw corn kernels
1 lime cut in half 


Place all of the ingredients in the IP except the corn and the lime. Turn to manual and set pressure cook setting on zero. When done, release steam manually according to manufacturer's directions. When all steam is released, remove lid and blend with an immersion blender. When soup is blended, let it sit for at least 2 hours . It needs time for the flavors to mingle. Then ladle into bowls and add 1-2 tablespoons of freshly squeezed lime juice and 2 tablespoons of sweet white raw corn kernels to each bowl.

If you do not have an Instant Pot
Ingredients are almost the same. Add an additional 2 cups of water for evaporation for stove top cooking vs the sealed IP has no evaporation.

Place the zucchini, onion, parsley, baby spinach, broth and water in a large soup pot. Bring to a boil, turn to simmer and simmer until all veggies are soft. Turn off heat and blend using an Immersion blender until smooth. Allow to sit for 2 hours for flavors to mingle. Ladle into bowls and add 2 tablespoons of freshly squeezed lime juice and 2 tablespoons of sweet white raw corn kernels. 

My Notes: 

1. Look for Non GMO corn if possible- Ask your local farmer's markets- some small farmers are still using NON GMO seeds. I have found two farms in my neighborhood and I've been buying my corn on the cob at those two farms. Let them know you care!! ( If it doesn't say NON GMO is the supermarket - corn is almost always GMO ( genetically modified) .

2. 100 % of my recipes are gluten free; 90% of my recipes are vegan  10 % vegetarian

3.  The Instant Pot comes in different sizes- 
I use the 6 qt size and it seems to be perfect!

 I now make all of my soup in the Instant Pot and am converting all of my recipes. It is so much easier, faster, and no mess. I love my Instant Pot- thanks to my good friend Noreen G. for introducing it to me and telling me how wonderful it is!!

#Glutenfree #vegan #corn #Zucchini #soup

Joining Deb's Souper Sunday  where anyone can share a soup, salad, or sammie. 

Monday, August 13, 2018

Spiralized Summer Vegetable Medley

spiralized zucchini vegetable

I love the rich golden colors of this spiralized vegetable medley. It's as beautiful as it is healthy.

Yes, I'm using my spiralizer again! 

It takes only minutes to spiralize vegetables using a spiralizer. I spiralized zucchini, beets, and sliced red onion and tossed them in a large skillet in a little olive oil spray with same salt, pepper and ground turmeric.

zucchini in a spiralizer

sliced red onions
I sliced red onion in half moons

The zucchini and beets can be spiralized up to 2 days before cooking them and stored in an airtight container. In addition, spiralized vegetables can be frozen . ( see how to freeze spiralized zucchini).

zucchini and beet recipe

Zucchini is abundant and reasonable right now at all the farmer's markets, so it's a great time to make zucchini dishes. This side is fast and easy and can be served for your family dinner or for company.

It meets the needs of those who are gluten free, nut free, and vegan. 

It's important to get a spiralizer that is sturdy and easy to use. I use Spiralizer By Palermo and I really like it. I've had for about 4 years and it's in perfect condition and still works well.

Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 5 minutes 
Cook Time : 5 minutes


1 large zucchini, spiralized
1 large beet spiralized 
1/2 red onion sliced in half moons and then separated 
Himalayan salt 
Cracked pepper 
1/2 teaspoon of ground turmeric
olive oil spray or 1/4 cup of vegetable broth to saute

Spray a large skillet with olive oil spray ( or use 1/4 cup of vegetable broth) . Add zucchini, beets, and red onions and seasoning and toss for about 2 minutes and then cover with lid for additional 2 minutes. Turn off heat and serve.

#glutenfree , #vegan, #vegetables #zucchini, #beets

Disclaimer: I am an affiliate for Amazon. If you click on a link from my blog and make a purchase, I will receive a very small compensation at no cost to you. This helps me defray the cost of running a blog and offering free material.

Saturday, August 11, 2018

Spiralized Vegetable Salad With Zucchini and Beets

Looking for a creative way to serve your vegetables?  Spiralize them and make them into a salad. 

I spiralized zucchini and beets for this colorful salad and placed them over fresh spinach leaves.

The flavors mingled beautifully, and it was light and easy to eat. 

The nutritional benefits of raw beets are amazing. They are bursting with nutrients, antioxidants, and anti-inflammatory properties making them are a powerful vegetable to include in your weekly menu. 

Low in calories and high in fiber, beets are a great choice for any summer salad.

I love the presentation and often make this salad for company with added pecans or walnut halves, sunflower seeds, and or raisins. 

I dress it in my homemade gluten free apple honey salad dressing or if you are oil free, add your own oil free salad dressing. 

If you don't have a spiralizer, I use Spiralizer By Palermo  . I find it very easy to use and it has held up well. If you do have a spiralizer, take it out and start using it. You can make spiralized veggies as a salad or stir fry! 


1/2 small zucchini per person
1/2 small beet per person 
6 large organic spinach leaves
Optional: add pecans, halved walnuts, sunflower seeds and or raisins.


Spiralize your zucchini and arrange on plate 
Add spiralized beets to the center of plate
Decorate with 6 spinach leaves
Optional :  Drizzle apple  honey salad dressing or your own oil free dressing
add pecans, walnuts, sunflower seeds, or raisins

Disclaimer: I am an affiliate for Amazon. If you click on a link and make a purchase I will receive a very small compensation at no cost to you. This helps defray the cost of running a blog. I appreciate your support

Shared on Souper Sunday where anyone can share a soup, salad, or sammie every Sunday -

#Glutenfree #vegan #beets, #zucchini

Tuesday, August 7, 2018

WW Bagels- GF and Easy

WW gluten free bagels

Have you ever made bagels? I never did before, but they are so fast and easy to make I now make them all the time.

These low calorie ( Weight Watcher's )  bagels are all the rage!
Everyone is making some variation of them.

I've made a gluten free variety which probably doesn't rise as well as a glutinous flour, but they are still amazing. If you are not gluten free, the original recipe calls for self rising flour. Can you imagine a gluten free bagel with just three ingredients and 5 minutes prep!

It takes 5 minutes prep and 20 in the oven. If you eat them right out of the oven OMG- they are the best!!

Because I divided my dough into 12 , my bagels are mini. Perhaps I should call my version mini rolls instead of bagels or maybe bagellas!

Regardless, they are absolutely delicious and are made from just 3 simple ingredients: 

1. Gluten Free Flour
2. Baking Powder
3. Greek yogurt 

bag of gluten free flour

The first time I made them, my husband ate the entire batch within a few hours. Yes, he ate too many but he said they were amazingly good! ( he is not gluten free and loved them) . 

You can make the bagels any size you want. The recipe can make 4 large bagels or 8-12  small bagels.

gluten free bagels

As you can see in the photo, I sprinkled them with sesame seeds. I also sprinkled them with coarse Pink Himalayan salt. In addition, Trader Jo's sells a seasoning mix for the everything bagel.

I used Bob Mills all purpose gluten free flour which is a bean based flour. I think it gives the bagels are rich flavor.

If you are a Weight Watcher, this entire recipe is a total of 12 points. Divide by the number of bagels you make and that will tell you the points per bagel.

You don't have to be watching your weight to enjoy these fabulous little breads. I hesitate to call my version bagels because they although they look like a bagel, they taste crunchier and and different.

I taste tested them on some friends and there were no complaints and no bagels left over. 

If you are gluten free and looking for a treat- these are great!! 
If you are not gluten free, you will love them too. 

Have you made the WW recipe for these bagels? Do they taste and cut like a bagel? Just curious what you think

My first video attempt-WW Bagels


1 cup of gluten free flour ( I used Bob's Red Mill )
2 teaspoons of baking powder ( I always use aluminum free) 
1 cup of plain Greek yogurt


Pre heat oven to 400 degrees
Mix flour and baking soda together. Add Greek yogurt, stir with a spoon and mix until absorbed. If the dough is sticky, you will need to wet your hands to work with it. Otherwise break off 4 balls. Roll each ball and use your finger to make a whole in the middle. Place on a cookie sheet that has been covered with parchment paper. In addition, I sprayed my parchment paper with olive oil spray . Place each bagel on the parchment paper and bake for 20 minutes or until each bagel is golden and bottoms are browned.

** these will last for 4 days in refrigerator- however, always heat them before you eat them otherwise they don't taste very good. Heat them in the toaster or the toaster oven- microwave makes them rubbery. 

My Notes: 
1. Be sure that your baking powder is not expired
2. You can substitute self rising gluten free flour for the flour and baking soda
3. If you are not gluten free, you can substitute regular self rising flour
4. They taste best when they are first made.
5. They keep in the refrigerator for about 4 days
6. They taste best reheated in the toaster not the microwave.
7. Be careful on exact measurement for the Greek yogurt - It is a sticky dough
8. Wet your hands if you need to.. 

Sharing on Beth Fish Reads Weekend Cooking Blog Carnival which is being hosted this week by Deb at Kahakai Kitchen. -

Hosted This Week at Deb at Kahakai Kitchen. -

Monday, August 6, 2018

WW One Minute Chocolate Pudding

weight watcher's chocolate pudding

Just because I am trying to  lose weight doesn't mean I want to feel deprived. One minute Chocolate Pudding is a perfect way to stick to my program but still enjoy something very decadent  !!

It's the best Weight Watcher's dessert ever ( unofficial since I created it) 

The key to weight loss for me is finding foods and desserts that are low in calories, healthy, easy to make and good substitutes for higher calorie foods. I still get to eat things I love, but just a healthier skinnier version.

Weight Watcher's chocolate pudding

This vegan gluten free recipe is so rich, creamy and chocolatey, I divide this recipe into three or five portions and have some early in the day and again in the evening. The entire recipe is 1 point!!! Yes!!

Because it's so quick and easy to make any time I want a treat, I don't need to make a larger size and have leftovers ( that might continue to tempt me )  - portion control.

This wonderful dessert is gluten free, vegan, and oil free and can be made in the microwave in 1 minute or if you don't like to microwave, it can be cooked in the oven for 8-10 minutes at 350 preheated degrees.

Unsweetened Cocoa Powder 

I can't believe I can indulge in something this delicious and still continue to lose weight! Yes!!!

You can make this recipe two different ways.
If you add more almond milk( 6 Tablespoons) , it comes out like real chocolate pudding. If you use less almond milk ( 2 Tablespoons), it comes out like a cross between chocolate pudding and fudgy cake.  With less milk it is thicker and makes 3 small ramekins. More milk makes 4- 5 ramekins.

Either way is absolutely delicious and the entire recipe is just one point. That means you can use it as your dessert a few times a day - all for 1 point

Judee @ Gluten Free A-Z Blog
Prep Time: 3 minutes 
Cook Time in microwave:  1 minute 
Or Cook Time in oven  : 8-10 minutes if you don't want to microwave
Recipe makes 2 portions


1 medium banana 
2 Tablespoons unsweetened cocoa 
2 Tablespoons of peanut butter powder 
2 Tablespoons vanilla unsweetened almond milk ( 30 calories/cup)
Optional: stevia to taste


 Blend all the ingredients in a blender or Nutribullet until it turns to liquid. Pour into a three small microwave safe ramekins. Microwave for 1 minute or bake in the oven for  8-10 minutes. For a creamier chocolate pudding add 6 Tablespoons of unsweetened almond milk ( 30 calories cup)  and put all 5 ramekins in the microwave at once for 1 minute. Refrigerate and cool until ready to eat.

Enjoy without guilt!!!

Can't Eat Peanuts? 
If you have a peanut allergy and are not following WW to lose weight, try my healthy chocolate pudding which is also fast and easy, rich,  creamy and delicious.

How many points  on WW ?  just 1 point
Banana- 0
Cocoa- 0
2 Tablespoon's Peanut Butter Powder -1 point
2 Tablespoon's almond milk- zero points

Total points for both ramekins: 1 point

My Notes: 

1. You can add a frozen or fresh pitted cherry to the top
2. Top with whipped cream or almond whipped cream
3. Cover with sliced strawberries-

#chocolate  #desserts #vegan #glutenfree #WW

Disclaimer: I am an affiliate for Amazon. If you click on a link and make a purchase, I will receive a very small compensation which helps defray the cost of running a blog and allows me to continue to publish for free.

Sunday, August 5, 2018

Best Black Beans in the Instant Pot- No pre soaking

Make black beans without pre soaking in just 45 minutes cooking in the Instant Pot!
I just made a delicious black bean recipe that came out super creamy and delicious. 
We ate it over white rice which I also made in my Instant Pot.

No Soaking of Beans Necessary

 I loved that I didn't have to soak the beans the night before- I just made them on the spur of the moment. I know it is hard to believe but your really don't need to soak the beans in advance to get creamy wonderful beans!

Two reasons I love making beans in the Instant Pot

  1. For convenience,  I frequently resorted to using canned beans- (which I know can contain toxins in the lining like BPA and other lesser known toxins and the metal from the can which leaks into the beans)  NO MORE!!Making the beans in the Instant Pot is fast, easy , and a last minute thought!
  2.  Cooking dried beans always took so long and didn't always taste creamy enough- my beans came out tasty and perfect in the Instant Pot,

How I made this simple recipe

I used the saute function on the Instant Pot to saute onion, yellow pepper, and garlic for about 5 minutes.

I  added washed black uncooked beans and low salt vegetable broth to the saute mixture, closed and locked the lid and then hit the cancel button. I then pushed the pressure cook or manual setting. ( the 6qt and 8qt have different settings)

I then set the time for 45 minutes !

  I allowed the Instant Pot to cool down naturally as opposed to releasing the steam.

It was so easy and there was no mess, one pot, no splatter- and the stainless steel insert pan was easy to remove very easy to clean. 

When the beans were done, it didn't even look like I had cooked in the kitchen. No mess!!

In addition , it freed up my stove and didn't heat up the kitchen!

Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 5 -8  minutes- saute: 5 minutes
Instant Pot Cook Time: 45 minutes ( allow 10 additional minutes for pressure to build) 
or soak beans in advance and cook for 20 minutes
Total Time: 1 hour


1/2 yellow onion diced large
4 pieces of garlic, diced large
1/2 large yellow or green pepper , diced large
1 16 ounce bag ( or box) of dry organic black beans, washed  (Black Beans, Organic - Dry - 1 lb)
4 cups of low salt vegetable broth
1/2 cup of water
olive oil spray
optional: 1 teaspoon of chopped fresh cilantro per serving added when serving
optiional: forget chopping veggies and use a jar of chunky salsa in place of all the onion, green pepper, and garlic..


Spray the Instant Pot pan with olive oil spray.  Add the garlic, onion, and yellow or green pepper. Turn on the saute button and saute for about 3-5 minutes until soft. Turn off the saute button and add the dry beans  ( wash and drain them) , the vegetable broth and water. Close the pot, select manual or pressure cook ( depends on your model)  and set for 45 minutes. 
Make sure you pressure button is sealed. I allowed the steam to release naturally , but if you are in a hurry you could release your steam according to your Instant Pot instructions. When all steam has escaped, remove the lid. 

My husband likes his black beans with white rice

I ate my beans with some sliced avocado

The instant pot comes in different sizes-
I like the 6 quart size ( I have a 6 and 8 qt)
It is a perfect holiday gift to buy for yourself or a relative or friend! 

The 6 qt is my favorite - I have two

It is really easy to use and you can find tons of  wonderful easy recipes on the Pinterest, blogs, and the Internet

What else do I make? Soup, beans, vegetables, rice, quinoa, - my friends make chicken, meat, eggs, etc. 

Did you know it also can be used as a slow cooker? 
So you would have both in one pot. It comes with a little cookbook to get you started.
                      You can check it out on Amazon 

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

I am an affiliate for Amazon and if you click on a link on my site and make a purchase, I will receive a small compensation at no cost to you. This helps me defray the cost of publishing a blog and I thank you for any support . Also, please use your Instant Pot according to your manufacturers instructions.

Saturday, August 4, 2018

Vegan Stuffed Zucchini Boats

vegan Stuffed zucchini

Stuffed zucchini makes a great summer side dish that's easy, healthy, and tasty.  I used yellow zucchini but of green works just as well and they taste just about the same.

Our local farmer's markets and CSA's are overflowing with the green and yellow varieties right now.
They were actually selling this prolific vegetable for 3 for just one dollar !


Despite their larger size, I felt compelled to buy some.

Zucchini boats are a good match for the larger overgrown zucchini that seem to be too large for most other recipes.

overgrown zucchini

I made a stuffing from a variety of healthy vegetables. 
I used onions, garlic, frozen spinach, frozen cauliflower rice, cooked black beans and of course the inside scrapings of the zucchini. For extra flavor, I used a cup of salsa which gives the recipe it's flavor and a mild kick ( you could use medium or hot salsa if you want a greater kick) .

I've been substituting riced cauliflower for regular rice in many of my recipes. I love the taste and texture and don't miss the carbs and calories. I used to make my own , ( which is easy but messy)
 but now I find I like the bags of frozen riced cauliflower just as much. Trader Joe's sells bags of frozen organic cauliflower for just $1.99 and the brands like Birds Eye and Hanover are available in the regular supermarket.

Surprisingly this entire recipe has a value of zero points on Weight Watchers. This means the recipe is low in calories but high in fiber and nutrients! Perfect if you want to keep you weight down.

The recipe is vegan, Weight Watcher's friendly , gluten free and delicious.

Sometimes I sprinkle gluten free Panko bread crumbs over the top of each zucchini boat and count it accordingly for WW.

I served this as an entree to company along with steamed sweet potatoes that I made in my Instant pot ( 25 minutes and release steam for medium sized sweet potatoes), tossed salad, and homemade rolls ( recipe to be published tomorrow) and some my gingered Asian broccoli .

Where is the protein? It's the black beans in the zucchini boats. If you need more protein just pile on additional cooked hot black beans on top of the zucchini boats when serving. I made the black beans in my Instant Pot. It was easy and they are creamy and delicious.

So if you have a bumper crop of zucchini and find that some are overgrown, this is a perfect way to use them up!

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time; 10 minutes
Cook Time: 10 minutes + 10 minutes bake time


2 large overgrown zucchini
2 cups of chopped onion
Scrapings of the inside of the zucchini, chopped
3 cups frozen cauliflower rice
2 cups frozen chopped spinach
1 cup of cooked black beans
1 cup salsa
Himalayan salt and cracked pepper to taste


Preheat oven to 375 degrees

Slice zucchini in half lengthwise. Use a spoon to score around the edges of the zucchini and then scrape out the insides. Chop to bite size and set aside.

In a large skillet saute the onion and scrapings of zucchini in 1/2 cup of vegetable broth or olive oil spray for 3 minutes.  Add cauliflower rice, spinach and 1 cup of salsa cook for about 6 minutes. Add cooked black beans, salt and pepper. Mix well and use to stuff the empty zucchini. There will be leftover stuffing which can be eaten as a side dish too. Place in a baking pan and bake in the oven at 375 degrees until the zucchini shells are soft ( about 10 minutes) .

Please visit Nancy at a plant based blog called 
Colors 4 Health who says :
"Evidence is mounting that people who follow a whole food plant-based eating plan (WFPB), enhance their mental and physical health"-  

Nancy has shared some great tips about plant based eating and has shared some interesting plant based recipes including my vegan stuffed zucchini.. 

My Notes: 
1. Sprinkle to tops of each squash with gluten free Panko bread crumbs if desired
2. Sprinkle with cheese before baking if you are not vegan or use vegan cheese
3. This is an oil free recipe if you use vegetable broth to saute

Other zucchini recipes
1. Zoodles in Pesto Sauce- vegan 
2.  Creamy Zucchini Soup - vegan

Shared on Beth Fish Read's Weekend Cooking where anyone can share a food related post. Lots of food related book reviews