Hot Apple Cinnamon Oatmeal

INGREDIENTS:

• 1/3 cup rolled oats (grind briefly in food processor for creamier oatmeal)
• 3/4 cup almond milk
• 1 apple, peeled and diced
• cinnamon

METHOD:

• Combine oats, apple and almond milk
• Microwave for 2 minutes; stir
• Microwave for 1 more minute watching so it does not boil over
• Sprinkle with cinnamon and stir
• Let stand a few minutes to thicken and cool
• Sweeten to taste if unsweetened almond milk was used

Hearty Red Cabbage Soup

Adapted from Prevention.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, chopped
• 1 head red cabbage, thinly sliced
• 4 stalks celery, thinly sliced
• 1/3 cup red wine vinegar
• 1 tablespoon caraway seeds
• 6 cups vegetable broth or vegetable bouillon
• 1/2 cup tomato puree
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 cups cooked beans (cannellini, great northern)

METHOD:

• In a large pan heat oil over medium heat; add onion and garlic; stir
• Cover the pan and cook for 10 minutes, stirring frequently
• Add cabbage, celery, vinegar and caraway seeds
• Cover and cook for 10 minutes, stirring frequently
• Add broth, tomato puree, thyme and bay leaf
• Cover and simmer for 20 minutes
• Remove bay leaf
• Stir in beans and heat through

Rice Stuffed Zucchini

Recipe adapted from Fat Free Vegan Kitchen.

INGREDIENTS:

• 1 round stuffing zucchini (about 5 inches in diameter)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes (not oil packed)
• 1 1/2 cup cooked brown rice (with 1/2 vegetable bouillon cube in cooking water)
• 1/2 cup basil leaves, chopped

METHOD:

• Place sun-dried tomatoes in hot water to soak and rehydrate
• Cut zucchini top off about an inch from the top; scoop out insides leaving a wall of about 1/4 inch thick on all sides, separate seeds from pulp
• Steam zucchini and top for about 10 minutes, until slightly softened
• Remove sun-dried tomatoes from water and chop; reserve soaking water
• Chop zucchini pulp
• Saute garlic in olive oil for 1 minute
• Add zucchini pulp and saute for 2 more minutes
• Add tomatoes and brown rice
• If mixture is dry, add some of the reserved tomato water
• Add basil leaves and cook about 3 minutes
• Using a spoon carefully stuff the rice mixture into the zucchini and place top on zucchini
• Place stuffed zucchini in an uncovered baking dish in about an inch of water
• Bake for 30 minutes at 400 degrees