Zucchini Walnut Bread (Linda)

Ingredients:
3/4 C. Whole Wheat Pastry Flour
3/4 C. Unbleached White Flour
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Sea Salt
1/2 tsp. Ginger
1/2 tsp. Cinnamon
1/4 C. Light Walnut Oil or Safflower Oil
1/2 C. Maple Syrup
1/4 C. Plain Soy Milk
1/4 C. Apple Juice
1 C. Zucchini - grated
1/2 C. Walnuts - toasted and chopped

Instructions:
Preheat the oven to 350 degrees. Oil a standard loaf pan. Set aside one tablespoon of grated zucchini for garnishing the top.
Mix dry ingredients in a large bowl. Whisk wet ingredients in a medium bowl and add to dry ingredients. Stir to incorporate. Stir in zucchini and nuts.
Transfer mixture to the loaf pan and sprinkle the remaining zucchini over the surface. Bake until golden, about 45 minutes.
Cool loaf in the pan for 10 minutes, then turn out on to a wire rack.

Lemon Maple Glaze:
1/4 C. Maple Syrup
2 Tbl. Lemon Juice

Instructions:
Bring glaze ingredients to a boil in a small saucepan. Turn heat down and simmer for approximately five minutes. Brush surface of cake with the glaze.

Colorful Slaw (Royelyn)

Ingredients:
Carrots - grated
Purple Cabbage - thinly sliced
Green Cabbage - thinly sliced
Beets - grated
Apples - chopped or grated
Annie's Ginger Vinaigrette Dressing

Instructions:
Combine vegetables and apple in a bowl. Add Vinaigrette dressing to taste.

Carrot Orange Seed Salad (Antonia)

Ingredients:
Carrots - grated
Oranges - sliced
Raw Sunflower Seeds, Pepitas, and Sliced Almonds
Golden Thompson Raisins

Instructions:
Combine all together in a bowl in amounts to your choosing. The juice from the oranges is the dressing.