{"id":7147,"date":"2011-09-06T06:30:17","date_gmt":"2011-09-06T13:30:17","guid":{"rendered":"https:\/\/shescookin.com\/?p=7147"},"modified":"2011-09-06T06:26:17","modified_gmt":"2011-09-06T13:26:17","slug":"summers-last-hurrah","status":"publish","type":"post","link":"https:\/\/shescookin.com\/summers-last-hurrah\/","title":{"rendered":"Summer’s Last Hurrah"},"content":{"rendered":"

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\nWelcome back, or maybe you didn’t do any traveling for summer’s last hurrah, either way – I hope you had a relaxing and fun-filled\"\"<\/a> Labor Day weekend!\u00a0 Whether it’s with a sigh of relief or a twinge of regret, we wave good bye to summer and return to our school\/work routines while anticipating the balmy days of fall.\u00a0 It’s September and time to say hello to this month’s Top Mom – many of you already know Roxana from her delicious baking blog A Little Bit of Everything<\/em><\/a>, and if you haven’t had the pleasure, I’m pleased to be the one to introduce you to her.<\/p>\n

When you see what Roxana whips up in her kitchen you can’t believe that she only began cooking two years ago! I could tell that this is a woman who excels at anything she puts her mind to. After learning she had high cholesterol, Roxana quickly adopted a vegan diet and began sharing amazing recipes for quick breads and desserts that she had adapted to be dairy free and, many of them are gluten free also.<\/p>\n

Since baking isn’t second nature to me, I admire people that make it look so easy! 1-2-3 and your whole house is filled with tantalizing aromas and, viola\u0300, you have before you a warm slice of fresh-baked bread, a plump roll, or moist fruit-filled muffin – that’s Roxana! She shares simple recipes that are full of healthy ingredients, delicious flavors, and easy enough for the home chef, on her website as well as a number of food blog clubs, communities, and weekly roundups. I wish I had half her energy! Say good bye to summer while enjoying this savory vegan zucchini quick bread – all sorts of healthy deliciousness toasted for breakfast, a lunch box treat, or a savory afternoon snack!<\/p>\n

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Hello everyone.<\/strong><\/span> My name is Roxana and I\u2019m the baker, photographer and writer behind A little bit of everything<\/a>.<\/em>\u00a0 As my blog line states, I bake a little bit of this, a little bit of that. I love baking yeast breads, sweets or not, and after finding out I have high cholesterol I left the butter and cheese at the store and came home with dairy and egg-free ingredients. I was a vegetarian, so going vegan wasn\u2019t as hard as you may imagine. Instead of regular butter I now use soy-based vegan butter. As for the eggs, I have not yet used store-bought egg replacer but used mashed bananas, applesauce or flax seed meal. So far everything went well, with a few failures but that could happen even to the best of us.<\/p>\n

When Priscilla asked me to be September Top Mom I jumped with joy. Oh my goodness, I was featured on one of the blogs I enjoy reading. As you know Priscilla is a sweetheart and her recipes always make me hungry.<\/p>\n

I\u2019m happy STHM of a beautiful 22 month-old daughter. I\u2019m blessed I have the opportunity of staying home and watching our precious daughter grow. Today I\u2019m going to share with you a vegan bread recipe. As probably some of you know I LOVE zucchini. It\u2019s a yeast bread, perfect with a salad or a bowl of soup. I added some seeds to the dough, just for the crunchy bite.<\/p>\n

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