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Oak Park Heights family sends triplets to their first day of school
Things were so quiet at Sara Hayden’s Oak Park Heights home Tuesday that she didn’t know what to do.
Read more on Stillwater Gazette
Chris Warner, owner of Alcove Gallery in Avondale Estates, GA, offered his own creation of lunchboxes he designed. Visit www.alcovearts.com to learn more.
Q&A:
Question by Tribe_belly: Vegan Recipes?
Can you give me some good VEGAN recipes that are easy? Also, can you give me some “Lunch box” recipes for vegans?
Best answer:
Answer by laura
Vegan Mac and No Cheese
INGREDIENTS
1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
salt to taste
1/3 cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.
Vegan Zucchini Bread
INGREDIENTS
2 cups grated zucchini
3/4 cup egg substitute
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking soda
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon baking powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 2 – 8×4 inch loaf pans.
In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.
In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.
Bake for 40 to 60 minutes.
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