Nancy Bond Designs

Vegan Stuffed Zucchini!!! Yummy!
June 15, 2010, 8:40 pm
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Vegan Stuffed Zucchini

I used to make stuffed zucchini as a child for my parents. My neighbor Mr.Karklin had the most amazing garden (fertilized with help from the horses down the street). Anyway, Mr.Karklin (Ed) was always giving us the most amazing fresh veggies and I loved to cook. Back then I stuffed them with cheese, butter and bread crumbs. They weren’t nearly as healthy or delicious as my new vegan zucchini.

I made this up last week while I was looking for a good way to use my veggie rice pilaf.


6 small (5” zucchini)

2 cloves of garlic

2 cups of arugala

¾ cup of fresh basil

½  lb. firm tofu

Juice and zest of 1 lemon

½ cup of nutritional yeast

About ½ cup of olive oil

1 ½ cups of brown rice pilaf (recipe follows)

Preheat oven to 350. Wash the zucchini and cut of the ends. Slice in half and hollow out each boat. Brush with a little olive oil and season with sea salt and pepper. Put them into a baking pan lined with tin foil or parchment paper. Save the zucchini meat to mix in with your rice pilaf.

Mix the tofu, nutritional yeast, 1 clove of garlic the fresh basil, lemon juice and zest and about ¼ cup of olive oil in the food processor. Mix until it is the consistency of ricotta. Add sea salt and pepper to taste.

Heat olive oil in pan and add the 2nd clove of garlic, chopped zucchini meat and the rice pilaf.

Fill the zucchini boats ½ way with the rice mixture and top with the tofu mixture. Sprinkle with Italian seasoning and bake for 25 minutes in a hot oven. Sprinkle with fresh parsley and basil when out of the oven. If you like serve with warm marina sauce on the side.

Also yummy with a bit of soy cheese on top I love Daiya brand!!!! Melts, smells and tastes like real cheese! I just made this last week with fresh zucchini from my local farm co-op organic and extra amazing!  Enjoy! xo


Black V-Neck Tee With Coral Dots

Hand Painted extra long cotton v neck tee shirt.Great with black pants or a skirt.

Peace Tee Shirt boatneck hand painted 3/4 sleeve
June 15, 2010, 8:07 pm
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This is one of my favorite designs! I guess I’m still a bit of a hippy! This shirt fits great and is so flattering and soft. 100% cotton, hand painted and machine washable. I hope you like it!!

Double Chocolate and Double Delicious vegan, gluten free and sugar free cookies!!!!Yummy!!!
June 15, 2010, 4:37 pm
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These cookies are the perfect little guilt free indulgence. I love them with green mint tea and fresh strawberries as an afternoon treat or healthy desert. I have made them using whole wheat flour and agave nectar instead of the gluten free flour and barley malt and they were equally delicious. Enjoy!!!


1 cup gluten free flour (I use Namaste perfect flour mix)

1/3 cup ground flaxseed

1 scoop chia seeds

2/3 cup unsweetened cocoa powder

¼ cup unsweetened shredded coconut (plus extra for sprinkling over ganache)

¾ teaspoon baking powder

¼ teaspoon sea salt

¼ teaspoon chili powder

½ teaspoon cinnamon

1/3 cup coconut oil

1/3 cup brown rice syrup

¼ cup barley malt

1 teaspoon pure vanilla extract

1/3 cup unsweetened vanilla almond milk (maybe a little more)

¼ cup chopped walnuts

24 whole walnuts

Chocolate Ganache

½ cup non dairy grain sweetened chocolate chips

¼ teaspoon pure vanilla extract

3-4 tablespoons unsweetened vanilla almond milk

Preheat oven to 350 and line two cookie sheets with parchment paper


Whisk together the flour, flaxseed, chia seed, cocoa, baking powder, salt, chili powder and cinnamon in a large heavy mixing bowl. Stir in the oil, brown rice syrup, barley malt and vanilla.  Slowly add the almond milk and stir until the dough is thoroughly mixed and the right consistency to form a ball. (you may need to add a little more almond milk).

Use a teaspoon to size the cookies and roll to form a ball. Place the cookies on the parchment paper and put the walnut in the center of the cookie.  Bake for 10-15 minutes until the cookies are firm to the touch.


Heat up the almond milk and cinnamon in a small sauce pan. Pour over chocolate and stir until completely mixed and silky. Drizzle over the cool cookies. Sprinkle with remaining coconut and ENJOY!!!!!

Bean Soup Recipe
June 15, 2010, 4:21 pm
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Nancy’s Bean Soup

My Mother in law named this soup!  After having it at my house she asked me for the recipe and gave it to all of her friends in Florida. This soup is honestly the best bean soup I have ever tasted (if I do say so myself!) Meat eaters and vegetable haters may be frightened but will love it!!! It is nutritious and delicious full of protein, fiber, antioxidants and low in fat.

Serves Many


1 can black beans

1 can cannellini beans (white)

4-6 cups of vegetable broth

4 squirts of tomato paste or 1 small can

¼ cup of extra virgin olive oil or avocado oil

1 large sweet onion finely chopped

1 large or 2 small stalks of celery finely chopped

2 large carrots grated

1 cup chopped mushrooms any kind will do!

2 cups of greens I usually use spinach or kale but any fresh green will do

1 bayleaf

2 teaspoons of sea salt

2 teaspoons of cumin

1 teaspoon of cardamom

Freshly ground black pepper to taste

A pinch of crushed red pepper flakes

1 lemon

Fresh parsley

Heat olive oil in large soup pan.  Add chopped onion, carrots, celery and garlic and cook on low until tender about 6 minutes.  Add the chopped mushrooms and cook for another 3 or 4 minutes. Add the cumin, cardamom, salt, and pepper and cook stirring constantly for another 2 minutes. Stir in the tomato paste and add the stock and bay leaf heat on low for approximately 10 minutes. Drain and rinse the two cans of beans and add to the stock. Cook for another 30 minutes adjusting the seasoning to your liking. Remove the bay leaf and place ¾ of the mixture into a food processor or blender and mix until smooth.  Pour back into the pan and add the spinach or fresh greens along with the crushed red pepper. Heat gently until the spinach is wilted (only about 4 minutes.)

Spoon into bowls and top with fresh chopped parsley, fresh lemon juice,  and season to taste.

This soup is a delicious and complete meal when served with a nice whole grain bread and olive oil for dipping. I guarantee you will LOVE it!!!! xoxoxo

Enjoy!!! xoxox