Zucchini "Apple" Pie

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With zucchini so readily available this time of the year what a great way to use it.
My special friend, Jean brought these to me this afternoon. You would never know that it is made with zucchini and not apples. It tastes surprisingly like apple pie. Most people would not know that it is not apple until you tell them.

Ingredients:

• Pastry for 9" pie plate. Jean used large muffin tins. The pie shaped pie in the picture was made with Nilla Wafer-7"-9" crust. Graham Crackers or granola would work also.



• 2 large zucchini-about 4 cups



• 2 Tablespoons lemon juice



• 1/2 packed raw brown sugar



• 1 1/2 teaspoons ground cinnamon



• a pinch of ground nutmeg-use fresh it is really good.



• 1 1/2 teaspoon cream of tarter



• 3 Tablespoons unbleached white flour

Directions:

1. Peel the zucchini, and cut crosswise. cut the zucchini like you would cut apples for apple pie.



2. Toss together zucchini and lemon juice.



3. Place in ungreased frying pan and cook until tender crisp-Do not over cook.



4. In a separate bowl, mix together the brown sugar, cinnamon, nutmeg, cream of tarter and flour.



5. Add the cooked zucchini to mixture and mix well. It will be a little runny but that will be OK.



6. Place filling in pie crust or crust of choice. Top with vegan butter and top crust.



7. Bake in oven 400 degrees for about 40 minutes or until golden brown.



8. If using a muffin tin bake about 30 minutes.

Enjoy!!!

Apple Raisin Peanut Butter Sandwich

This is a great sandwich for a quick and easy lunch for yourself or those children or grandchildren that you have.

• 1/2 cup peanut butter


• 1/2 c unpeeled diced apple


• 1/4 cup raisins


• 1/2 teaspoon cinnamon

Mix together and serve on high fiber bread toasted.

If to thick add a touch of Apple Cider Vinegar.

Summer Vegetable Casserole

I use to make this when my kids where growing up. I love it because it is quick, easy and really tastes great.

1. Spray a glass casserole bowl.


2. Slice 1 onion in the bottom of the bowl.


3. Sprinkle lightly with Italian Seasoning.


4. Slice 1 zucchini on top of this. Again sprinkle with Italian seasonings.


5. I had a green pepper that needed to be used so I sliced that on top of the zucchini.


6. Sprinkle with Italian Seasoning.


7. Top with sliced tomatoes. I had lots of cherry tomatoes so topped the casserole with them.


8. Bake 375 degrees for about 30 minutes or so until bubbly.


9. Remove from oven and top with cheese of your choice. I put bread crumbs on top of this and baked until golden brown.

For bread crumbs. I used high fiber whole wheat bread and processed in food processor to the consistency I wanted.

Enjoy

Gimme More Granola

Our last CHIP Class Billie and Brian Braeger brought this granola to our potluck. It is wonderful just as it is.

I notice some of the people where mixing this granola with yogurt, which they really loved.

I just had knee replacement surgery, and made a large batch of this granola to eat at Peabody Manor. It was very enjoyable.

Ingredients:

• 1/4 cup chopped dried plums or Medjool Dates



• 1/4 cup water



• 1 cup old fashioned rolled oats



• 2 Tablespoons unsweetened apple juice



• 1 Tablespoon olive oil



• 1/4 cup raisins



• 2 Tablespoons chopped almonds



• 2 Tablespoons chopped walnuts



• 2 Tablespoons sunflower seeds



• 2 Tablespoons unsweetened coconut



• 2 teaspoons cinnamon-this was not in the original recipe but I did add it.

Directions:

1. Preheat oven to 350 degrees.



2. In a small saucepan add plums/dates and water. Cook over medium heat for 5 minutes, or until dates are softened.



3. Transfer to a food processor and process until mixture is a thick paste.



4. In a large bowl, combine date mixture, apple juice, olive oil, oats, raisins, almonds, walnuts, sunflower seeds and coconut.



5. Add cinnamon.



6. Stir well, making sure everything is well coated.



7. Spread on a baking sheet and bake 5 minutes. Stir granola and bake another 5 minutes, or until lightly browned.



8. Let cool. The granola will become more crispy as it cools.



9. Store in an airtight container.



10. Makes about 2 cups.

Thank you Billie and Brian for sharing such a great recipe.

Enjoy!!!