Zucchini with Linguine

4 Tbsp. olive oil
1 large zucchini, diced*
2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. red pepper flakes
12 oz. linguine pasta, gluten free if necessary (Tinkyada brand)
1 cup soymilk, unsweetened
2 Tbsp. fresh parsley
4 - 6 Tbsp. [vegan] Parmesan cheese*

Prepare the pasta according to package instructions. Drain when tender and set aside.

Saute' zucchini in olive oil until tender. Add salt and red pepper flakes. When zucchini is soft, add soymilk. Simmer until milk is reduce by about half.

Stir in chopped parsley and Parmesan cheese substitute. Add linguine and stir until mixed.

Taste and adjust seasonings if desired. Delicious!

*I used a golden zucchini and left the peelings on because they were tender.

Flax Crackers

I just made these and they are too good not to share! A tasty way to get your fiber. 

2 cups flax seeds, ground
1 tsp. salt
1/2 cup nutritional yeast
1/2 cup water (hot water makes rolling very easy)
1/2 cup chopped walnuts

Mix until well blended. Divide dough in half. Roll each half on a baking stone. Score into diamonds or squares. Bake at 400 degrees for 15 -18 minutes.

*I use a pizza cutter to score (cut) into crackers. No need to separate them on the baking stone.

*Alter flavorings as desired: 1 Tbsp. garlic powder; or stevia for sweetening; or 1 tsp. of your favorite dried herb.

*Golden flax seeds seems to tolerate longer baking times than regular brown ones. If you like crispy crackers, bake longer, but keep track of them as they bake.

A non-grain cracker that is a friendly gluten-free option to a traditional cracker.