INGREDIENTS

   *1/2 cup egg substitute
   *1/3 cup seasoned bread crumbs
   *1/4 cup Parmesan cheese
   *4 small zucchini, quartered lengthwise

DIRECTIONS

• Set the oven to 450 degrees F.
• Transfer the egg substitute in a shallow dish.
• Use a separate shallow dish to mix the bread crumbs with cheese. 
• Dip the zucchini cubes in the egg dish and roll it over the bread crumb mixture afterwards. Set on a non-stick cooking sprayed baking dish and place it into the oven for 25 minutes of baking or until the strips are golden brown and tender.

INGREDIENTS

   *1 can (16 oz) black beans, drained
   *2 Tbsp. chopped red onions
   *1 Tbsp. fresh orange juice
   *1 or 2 Tbsp. balsamic vinegar
   *1 medium clove garlic, crushed
   *salt and pepper to taste.

DIRECTIONS

• Use a food processor to combine the drained beans together with a tablespoon of the onions, a tablespoon of the balsamic vinegar, orange juice and garlic.
• Set until smooth and add more vinegar if preferred. Mix in the rest of the onions and season with salt and pepper according to taste.

INGREDIENTS

   *3 green tea bags
   *1 cup reduced-fat cream cheese or ricotta cheese (at room temperature)
   *2 Tbsp. finely-minced fresh chives or basil leaves

DIRECTIONS

• Use a heat-proof glass or a ceramic container and contain the tea bags, adding in a cup of water heated below boiling point. Leave it to steep for about 5 minutes.
• Take the tea bags out, squeeze off the liquids and dispose the bags. Bring to room temperature.
• In a blender, put the cheese along with minced herb. Set over moderate-high speed to blend the mixture well until smooth.
• Add small amount of the tea concentrate gradually to make a spreadable mixture.
• Place the mixture in a covered container and place it in the refrigerator for an hour or just until the flavors blend. Set aside to come to room temperature and use.
• Serves as a delicious spread for toast over breakfast on crackers, sandwiches, or wraps. You can also use it as a dip for vegetable crudités or toasted tortilla chips.

INGREDIENTS

   *3 oz. (1 package, or about 30) sun-dried tomatoes (not packed in oil)
   *2 jars (7-oz. each) roasted red peppers, drained
   *2 garlic cloves, chopped fine
   *1 1/2 tsp. ground cumin, or to taste
   *1 tsp. fresh lemon juice, or to taste
   *1/4 cup chopped fresh cilantro
   *1/4 cup chopped scallion
   *4 oz. reduced-fat Neufchâtel cream cheese, softened
   *Salt and freshly ground black pepper
   *Tabasco or hot chili pepper sauce, to taste (if desired)

DIRECTIONS

• Leave the dried tomatoes soaked in hot water for about 5 minutes. Drain all the liquids but reserve about 3 tablespoons of the liquid for later use.
• Put the red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion in a blender or a food processor. Set to puree until smooth and evenly mixed. Add cream cheese until puree. Add some of the reserved liquids to thin out the dip according to preferred consistency. Once smooth, mix in salt, pepper and hot sauce. Add as much garlic, cumin or lemon juice as needed.
• Place the mixture in a container and cover. Place it in the refrigerator for 24 hours prior to usage. Set at room temperature prior to serving.
• Transfer in a small serving bowl and set it at the center of a large serving platter. Arrange assorted chopped veggies or baked tortilla chips around the dipping bowl.

If preferred, you can replace red wine vinegar with white balsamic vinegar and the small red beets with golden beets that have been peeled and cut in half with yams or potatoes.

INGREDIENTS

   * 2 1/2 lbs small red beets
   * 2 tsps. olive oil

   Dressing:
   * 1/2 cup green onion, Julienne
   * 1/4 cup flat-leaf Italian parsley
   * 1 large garlic clove, finely minced
   * 1 tsp. homemade harissa, to taste
   * 2 tsps. red wine vinegar
   * Salt and ground black pepper

DIRECTIONS

• Set oven to preheat settings of 400 degrees F. Combine the dressing ingredients in a bowl and reserve for later use.
• Put beets and olive oil in a large pan and set aside allowing the mixture to sit. Transfer the beets over to a large baking sheet and tent with aluminum foil. Place it into the oven to bake for half hour. Cool for 5 minutes before cutting the beets into one-cm cubes.
• Transfer the cubes into a bowl and drizzle with dressing.
• Makes about 4 to 5 servings.

For this recipe, you can use xylitol to substitute raw sugar.

INGREDIENTS

   * 2 ½ cups yellow corn meal
   * 1 ½ cup unbleached white flour
   * 2 ½ tsps. Baking powder
   * 1 tsp. salt
   * 1 cup soy milk
   * ½ cup soy margarine
   * 2 Tbsps. Molasses
   * 2 Tbsps. Raw sugar

DIRECTIONS

• Apply butter over a baking pan and reserve. Mix corn meal with baking powder, flour and salt.
• Combine soy milk, liquefied soy margarine, raw sugar and molasses. Combine this with the first mixture and use hands for kneading. Transfer the batter into the prepared pan and set for 425 degrees F baking for about 25 minutes.

“It’s a unique version of dip in which when serve with fresh cut veggies got it to be the best.”

INGREDIENTS

1 Tbsp chopped onion
2 Tbsp chopped sweet pickle (or relish)
2 Tbsp chopped fresh parsley (or fresh dill), use half as much for dried
1 Tbsp prepared mustard
1/2 tsp paprika (optional)
1 cup nonfat plain yogurt

DIRECTIONS

• Combine together onion, pickle, parsley, mustard, and paprika (optional).
• Mix into yogurt.
• Serve immediately or refrigerate for later.