1/2 Cup Canola oil
1/2 Cup puree (vegetable or fruit such as applesauce)
1 1/2 Cups sugar
2 cups grated Zucchini
1 1/2 cup whole wheat flour
1 cup white flour
1 tsp vanilla
1/2 cup sour milk
4 TBLS Cocoa
1/4 tsp cinnamon
1 tsp salt
1 tsp soda
1 tsp baking powder
Combine all ingredients and pour into bread pan. Sprinkle with brown sugar, chocolate chips, and chopped walnuts. Bake at 350 for 40-45 minutes.
4 portabella mushroom caps with stems removed
3 ½ tablespoons balsamic vinegar
2 tablespoons olive oil
2 thin slices Halloumi
2 thick slices tomato
Sea salt and pepper
1 handful basil leaves
Heat grill to medium-high heat (about 450 degrees). Wash mushroom caps and dry. In a shallow bowl, combine the balsamic vinegar and olive oil. Place mushrooms gill side down in the mixture.
When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat. Flip and grill 2-3 minutes more. Add Halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable. Sprinkle salt and pepper onto the tomato to taste.
Assemble the “burger” with the mushroom as the bun, the Halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves. Wrap and serve hot.
Makes 2 servings.
For a true vegetarian meal, find a vegetarian halloumi made with non-animal rennet.
Be sure to wrap these sandwiches before serving or plan to eat them with a knife and fork, as they are a bit slippery