Vegan Cooking with TLC

Growing up I was never a big fan of Zucchini Bread. In full disclosure, I don't remember actually tasting it, but I was sure I wouldn't like it. Several years ago, we grew zucchini in our garden. One year it did really well, and I didn't know what to do with all the zucchini. I decided to make zucchini bread with some of it. For some reason, I thought it would take a lot more zucchini per loaf than it did. I made some modifications to the recipe and was surprised when it tasted much better than I expected. I particularly like it toasted for breakfast, but it also makes a tasty dessert or snack. Zucchini Bread 2 cups plant-based milk* 1 avocado 2 tablespoons ground flaxseeds ½ cup date sugar** 2 teaspoons vanilla extract 3 cups spelt flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground cardamom ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 1 teaspoon matcha powder, optional*** 2 medium zucchinis ½ cu...

This is the first time I'm sharing a recipe I don't actually make though I do generally help my husband make it. I plan to post a few more of his veganized specialties over time.  My husband makes this meal based on one his Mom used to make. He converted it from a non-vegan meal to a vegan meal several years ago.  It has taken us a while to get the recipe written and the process photographed for a couple of reasons. One, it can only be made during the short period of time the Lebanese zucchini is in season where we live. It doesn't really work with other types of zucchini. Two, he cooks by eye rather than measurement, so I had to write the recipe while helping him make the meal. It took a few edits, but I think it's finally ready to share.  This vegan version of Kousa & Dolmas has been a big hit when we've served it, even to our non-vegan friends and family. Kousa (Stuffed Lebanese Zucchini) & Dolmas (Stuffed Grape Leaves)   12 Lebanese Zucchini* 30-50 fres...