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Spokane, Washington  Est. May 19, 1883
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Fresh Sheet: Allie’s chef a finalist in vegan cookoff

The head chef at Allie’s Vegan Pizzeria and Café is a finalist in a vegan cooking competition.

Pavel Nosov will compete Thursday in Vegan FoodService’s Plated Plants Creative Chefs Competition in Daly City, California.

Finalists have an hour to prepare their plate. First place is $1,000. Second place wins $500. There are five finalists in all. Nosov’s dish is called Crabby Benedict.

Allie’s opened in March 2015. Owner Atania Gilmore adopted a vegan diet two and a half years earlier. On June 5, the restaurant was damaged in a fire; it could remained closed for up to six months. On the web:

For more information about the competition, visit

Eat, drink, dress in white

Tickets to the second annual Dinner en Blanc are on sale now.

The five-course dinner benefits Full Bloom, a Coeur d’Alene nonprofit which provides bouquets to people dealing with death and illness. Flowers are recycled from events such as weddings.

Full Bloom was founded by Shawn Chamberlain, owner of Flower Bar Co. in Coeur d’Alene.

The dinner is at 6:30 p.m. Aug. 19 on the street outside the shop, 2026 Beebe Blvd. in the Village at Riverstone. Guests must wear white. Tickets are $100 per person or $1,000 for a corporate table for eight. For more information or to buy tickets, visit or call (208) 665-3756.

Extra zucchini? Make these cookies

The subject line said “Zucchini Nut Cookies – very good.”

The recipe came from the archives of Dorothy Dean via Spokesman-Review reader Linda Morgan, who wrote in a recent email to the Food section, “This recipe is one I use a lot. I have a lot of zucchini, and we like these better than the bread. I send this to the bake sales, the rest stops and any fundraisers. Always a good one to use.”

For nearly 50 years, Dorothy Dean was the pseudonym for a succession of food editors at The Spokesman-Review. Launched in 1935, the Dorothy Dean Homemakers Service ended in 1983.

Thank you, Linda, for sending this recipe.

Zucchini Nut Cookies

From Dorothy Dean Homemakers Service

1/2 cup shortening

1/2 cup sugar

1/2 cup brown sugar (packed)

1 egg

1 cup grated unpeeled raw zucchini

2 cups flour

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 cup raisins

1/2 cup chopped walnuts or pecans

Cream shortening and sugars. Beat in egg. Add zucchini. Sift dry ingredients and add to creamed mixture. Stir in raisins and nuts. Drop by tablespoonfuls onto greased cookie sheet. Bake at 325 degrees for 15 minutes, until lightly browned.

Yield: About 3 dozen soft cookies.

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