Wednesday, March 23, 2016

Cream Cheese & Fruit Crepes

Makes about 20 crepes

Filling: (Source =
16 oz. cream cheese, softened
1/4 cup pure maple syrup
1 tsp vanilla

Crepes:  (Source: Sundays at Moosewood Restaurant)
3 large eggs 
3 cups water 
1 1/2 tsp salt 
1 3/4 cups whole wheat flour
lots of butter or coconut oil for frying

fresh chopped fruit, fruit preserves, or maple syrup

1.  In food processor, puree batter ingredients until smooth (if needed, adjust with water until it is of thin consistency). Heat a buttered 8-inch frying pan until it is hot enough that the pancake forms immediately when the batter is poured. Use 1/4 cup measuring cup to pour 3 TB batter at a time; pour into pan while tilting the pan to quickly to spread the batter thin. Cook for 1-2 minutes, flip over for 10-20 seconds more, & turn out onto a flat plate to cool. Repeat until all batter is used, adding butter to the pan after each crepe. 
2. Place a little filling down the center of each crepe, roll up (like a burrito), and serve with toppings!

Cookie Cake



  • 1 1/2 sticks unsalted butter, softened to room temperature
  • 1 cup packed light or dark brown sugar
  • 1 large egg + 1 egg yolk1
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour 
  • 2 teaspoons cornstarch 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
  2. In a large bowl using a hand-held mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, combine flour, cornstarch, baking soda and salt. Add to butter mixture & stir until well combined. (The cookie dough will be quite thick). Add chocolate chips and stir until evenly disbursed.
  4. Press the cookie dough evenly into the prepared pan. Bake for 30 minutes or until the cake is lightly golden brown. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan). Cookie cake remains fresh covered tightly at room temperature for up to 3 days.

Layered Taco Salad

Source: (modified by Aimee)

16 oz. soy crumbles (from 2 bags)
8 oz. shredded iceberg lettuce
2 TB taco seasoning 
1 cup sour cream
1 (15 oz.) can black beans, drained & rinsed
1 cup corn
1 bunch green onion, chopped
16 oz. fresh salsa
8 oz. shredded sharp cheddar cheese
1 (3.8 oz.) can sliced black olives, drained very well
2 jalapeno peppers, sliced
1 Roma tomato, seeds removed, chopped

1. Cook the soy crumbles and taco seasoning in a skillet until heated through. Cool completely.
2. Layer soy crumbles on the bottom of a 9×13 baking dish. Top with half of the shredded lettuce leaves, all of the beans, 1/2 cup sour cream, all of the corn, most of the green onion, another layer of lettuce (press down gently after placing the lettuce), 1/2 cup sour cream, salsa, olives, tomato, cheese, jalapenos, tomato and a little more green onion. 
3. Place cover or foil on cake pan and refrigerate for 12 hours before slicing into pieces (best made the day before serving). Enjoy!

Saturday, March 19, 2016

Thai Vegetable Stir Fry

Source: Pampered Chef

2 TB cornstarch
1 cup lite coconut milk
1 1/2 TB ginger
1/4 cup peanut butter
2 TB tamari
3 carrots
2 yellow squash
2 zuchhini
1 red bell pepper, thinly sliced
1 1/2 cups shelled edamame
oil for frying
4 cloves garlic, minced
1/4 cup fresh basil leaves, sliced
1/3 cup crushed peanuts
cooked brown rice for serving

1. Place cornstarch in mixing bowl. Add a little milk to dissolve, then add remaining milk, ginger, peanut butter, & tamari. Set aside.
2. Using veggie strip maker, grate carrots, squash, & zucchini into long strips ("noodles"). Place in large bowl & mix in red pepper & edamame.
3. Heat oil in large skillet; add garlic & saute until fragrant. Whisk in coconut sauce & heat until thickened.
4. Add veggie mixture to skillet; toss well to coat. Cook 5 minutes or until veggies begin to softened & mixture is heated through.
5. Serve over rice with basil & peanuts.

Friday, March 18, 2016


Source: Lisa Pastor
Makes 8-12 servings

1/3 cup olive oil
2 cups chopped onion
2 small red bell peppers, chopped
3 TB minced garlic
3 cups parboiled brown rice
1 cup tomato sauce
6 cups vegetable broth
2.5 cups green beans
3 packets Paellero seasoning (I ordered on Amazon-- well worth it!)
salt, pepper, & paprika to taste
2 cups cooked garbanzo beans
1 cup peas
lemon wedges (optional)

1. Turn large skillet to high heat & add olive oil. Fry onions & bell pepper until softened & fragrant. Add garlic & cook 2-3 minutes more.
2. Add rice & fry 5 minutes (stirring occasionally). Add tomato sauce & stir together to make a tasty paste.
3. Stir in broth, green beans, & seasoning packets. Add more seasonings to taste, if needed. Bring to a boil, then cover & simmer 15 minutes(don't stir).
4. Sprinkle garbanzo beans & peas on top; cover & simmer 10-15 minutes more. Sprinkle with lemon juice & enjoy!

Tuesday, March 1, 2016

"Cheese" Spread

Idea from

  • 1 can (15 oz) chickpeas, drained & rinsed
  • 2 cups lightly packed arugula
  • 1 cup vegan yogurt (unsweetened) or cashew cream*
  • 1/4 cup nutritional yeast
  • 2 tablespoons tahini
  • 1/2 of an avocado
  • 4 tsp lemon juice
  • 4 teaspoons mustard
  • 3 cloves of garlic, minced
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
Place all ingredients in food processor & process until smooth. Spread on crackers or serve with veggies for dipping.