Orange Juice Plus

Source: Vitamix

2 medium oranges, peeled, halved & seeded
1/4 cup water
1/4 tsp vanilla
1 TB honey
3/4 cup ice cubes

Place all ingredients in blender and blend until smooth.

Blueberry Frosty

Source: Vitamix

1 cup blueberries
1/2 cup vanilla ice cream
1 TB honey
1 cup milk
1 cup ice cubes

Place all ingredients in blender and blend until smooth.

Frozen Strawberry Grape Juice

Source: Vitamix

1 cup green grapes
1 cup red grapes
1 cup frozen unsweetened strawberries
1/2 cup water
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Spinach Cocktail

Source: Vitamix

1 1/2 cups pineapple chunks
2 fresh mint leaves
1 cup spinach leaves
1 cup ice cubes

Place all ingredients in blender and blend until smooth. (Add water if using frozen pineapple).

Peanut Butter Banana Smoothie

Source: Vitamix

1 cup milk
1 1/2 medium bananas, peeled
1/4 cup peanuts
1 cup ice cubes

Place all ingredients in blender and blend until smooth.

Fruit & Vegetable Powerhouse

Source: Vitamix

1 cup pineapple chunks
1/4 medium apple, cored
1/2 medium banana, peeled
1 TB walnuts
1/2 cup chopped carrots
1/3 cup chopped celery
1 large lettuce leaf
1/3 cup spinach leaves
1 TB raisins
1 cup ice cubes

Place all ingredients in blender and blend until smooth.

Banana Lemonade

Source: Vitamix

1 medium banana, peeled
1 medium lemon, peeled & seeded
1 cup pineapple chunks
1 cup ice cubes

Place all ingredients in blender and blend until smooth.

Mango Delight

Source: Vitamix

1/2 cup water
1 medium orange, peeled, halved, & seeded
1/2 medium banana, peeled
1/2 cup pineapple chunks
1/2 cup mango slices
2 frozen strawberries (1/4 cup)
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Carrot Raisin Drink

Source: Vitamix

3/4 cup chopped carrots
3/4 cup vanilla yogurt
1/4 cup raisins
1 cup ice

Place all ingredients in blender and blend until smooth.

Kale-Banana Smoothie

1 cup ice
1 1/2 cups almond milk
2 tsp lemon juice
2 cups packed kale
1 banana, peeled

Place all ingredients in blender and blend until smooth.

Blueberry-Cucumber Smoothie

Source: Vegetarian Times

• 2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups)
• 1 cup low-fat vanilla yogurt
• 1 cup frozen blueberries
• 1–2 Tbs. honey or agave nectar
• 1 Tbs. lemon juice

Place all ingredients in blender, and blend until smooth.

Sunrise Smoothie

Source: Vitamix

1 medium orange, peeled, halved, seeded
1 small banana
1/2 cup pineapple chunks
3 frozen unsweetened strawberries
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Strawberry Banana Smoothie

Source: Vitamix

1 small banana, peeled
4 frozen unsweetened strawberries
1 small apple, cored
3/4 cup ice cubes

Place all ingredients in blender and blend until smooth.

Fruity Red Smoothie

Source: Taste of Home (modified by Aimee)

3/4 cup cranberry juice
1 cup (8 oz.) strawberry yogurt
1 1/2 cups strawberries
1 cup raspberries
(use fresh or frozen berries)
2 TB maple syrup or honey

In a blender, combine all ingredients & puree until smooth.

Mango Tango Smoothie

Source: Taste of Home

1 mango, peeled & chopped
1 medium banana, peeled & frozen
1 cup milk
1/2 cup yogurt
1/2 cup juice (pineapple)

Process all ingredients in a blender until smooth.

Spicy Tempeh Hash

Source: Vegetarian Times

1 red potato, diced
oil for frying
8 oz. cubed tempeh
1 cup chopped onion
1 small green pepper, chopped
2 tsp paprika
1/2 tsp garlic powder
pinch cayenne pepper
salt to taste

1. Heat oil in large skillet; fry potatoes, stirring occasionally, until almost tender.
2. Meanwhile, steam tempeh and crumble into a bowl. Add to potatoes along with rest of ingredients. Cook & stir until potatoes are tender.

Veggie Pancakes

Source: Family Fun

2 cups grated zucchini
1 cup grated carrots
1 cup corn kernels
1 large egg, beaten
2 TB plain yogurt
1/2 tsp salt
1/8 tsp pepper
1/2 cup flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 cup shredded cheddar
oil for frying
optional sour cream for dipping

1. Squeeze excess liquid from zucchini and place in large bowl. Stir in the carrots and corn.  Stir in the egg, yogurt, salt & pepper.
2. In a small bowl, combine the flour, cornmeal, & baking powder. Add to the veggie mixture along with the cheddar, and stir to combine.
3. Heat oil in large skillet. Spoon batter (3 TB each) into the pan & flatten with a fork. Working in batches, cook the pancakes until golden brown, about 3-5 minutes per side. Serve with sour cream.

Creamy Mushroom & Leek Pasta

Source: http://natashaskitchen.com/

2 TB olive oil
2 large leeks, white & light green parts finely chopped
1/2 pound mushrooms, chopped (~2 cups)
3 cloves garlic, minced
1/2 cup vegetable broth
1 1/2 cups cream
2 TB chopped fresh dill
salt & pepper to taste
12 oz. angel air pasta (or other pasta)

1. Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
2. Add mushrooms and garlic. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
3. Stir in ½ cup chicken broth and 1½ cups heavy whipping cream.
4. Add 2 Tbsp chopped dill, salt and pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
5. Pour over your favorite cooked pasta. Sprinkle with parmesan if you like 

Roasted Sweet Potatoes, Caramelized Onions, & Goat Cheese

Source: Clean Eating

2 TB olive oil
4 lbs sweet potatoes, peeled & cut into 3/4 inch chunks
1/2 tsp salt
4 TB orange juice, divided
1 TB honey
1 red onion, thinly sliced
1/2 tsp ground thyme
3 TB panko bread crumbs
3 oz. crumbled goat cheese

1. Preheat oven to 425. In large bowl, toss sweet potatoes with 1 TB olive oil and salt. Divide among 2 baking sheets, and roast 10 minutes.
2. Meanwhile, combine 2 TB orange juice and honey in small bowl.
3. Remove potatoes from oven and drizzle with OJ mixture. Toss to coat and spread potatoes in single layer. Return sheets to oven and roast 8 minutes more.
4. Meanwhile, in large skillet, heat 1 TB olive oil in large skillet. Add onions & cook 18-20 minutes, stirring occasionally, until lightly browned and caramelized.
5. Reduce oven temp to 375.  In 13 x 9 dish, gently combine sweet potatoes with 2 TB OJ and thyme. Layer onions, panko, and cheese over the top. Bake 25 minutes.

Winter Vegetable Minestrone

Source: Real Simple online

2 TB olive oil
1 cup chopped onion
1 can (15 oz) diced tomatoes
32 oz. vegetable broth
2 cups water
1 small butternut squash, peeled & cut into 1 inch chunks
3 carrots, diced
1 can (15 0z) navy beans, drained & rinsed
1 cup cooked pasta shells
1 cup shredded green cabbage (loosely packed)

1. If needed, cook pasta shells according to package directions.
2. Heat oil in large pot; saute onion until fragrant. Add tomatoes & simmer until thickened, about 6 minutes.
3. Add broth, water, squash, & carrots; bring to a boil. Reduce heat & simmer until vegetables are tender, about 25 minutes. Add beans, pasta, & cabbage; simmer until heated through.

Garlic 'Mashed' Cauliflower

Source: foodnetwork.com

1 head cauliflower, cut into florets
1 TB cream cheese, softened
1/4 cup grated Parmesan
1/2 tsp minced garlic
1/2 tsp chives
1/2 tsp salt
1/4 tsp pepper
2 TB butter

1. Steam cauliflower until tender. Remove & place on paper towels; pat dry while still hot. Transfer to food processor.
2. Add rest of ingredients to food processor except butter. Puree until almost smooth. Transfer to bowl & top with pats of butter.

Stuffed Acorn Squash

Source: Vegetarian Times
Makes 8 servings

3 TB olive oil
4 tsp minced garlic
1/2 tsp chili powder, plus extra to sprinkle
1/2 tsp coriander, plus extra to sprinkle
3 cups corn kernels
2/3 cup cornmeal
1 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp cayenne pepper
1 cup buttermilk
2 eggs
4 TB melted butter or olive oil
1/3 cup goat cheese crumbles (3 oz.)
3/4 cup shredded cheddar cheese (3 oz.), plus more to sprinkle
15 oz. can black beans, drained & rinsed
1 large poblano chile or 1 small red bell pepper, diced
1 bunch green onions, sliced (reserve some for sprinkling)

1. Preheat oven to 350. To prevent squash halves from wobbling on the baking sheet, cut a thin slab off the bottom of each so they can sit flat.
2. Combine oil & 2 tsp minced garlic in small bowl. Brush squash halves with garlic oil; sprinkle lightly with extra chili powder & coriander.
3. Place cornmeal in mixing bowl. Whisk in 1/2 tsp each coriander and chili powder, along with sugar, baking soda, salt, & cayenne. Set aside.
4. Pulse 2 cups corn in food processor until finely chopped & milky. Set aside.
5. Whisk together buttermilk & eggs in separate bowl. Whisk in butter, pureed corn, remaining 1 cup corn kernels, goat cheese, cheddar, and remaining 2 tsp garlic.  Fold in cornmeal mixture; fold in beans, poblano or red pepper, and green onions.
6. Divide filling among squash halves. Sprinkle each with extra cheddar & green onion. Bake 45 minutes or until squash are tender and filling is set.

Aimee's Toasted Ravioli

20 oz. frozen bite-size cheese ravioli
2 small eggs
1 cup panko style bread crumbs (Italian seasoned)
3 TB olive oil
marinara sauce for dipping

1. Preheat oven to 375. Cook ravioli according to package directions; drain & wait until cool enough to handle.
2. Beat eggs in bowl. Pace bread crumbs in another bowl.
3. Spread olive oil on large baking sheet.
4. Dip 1 ravioli in egg, turning to coat.  Coat in bread crumbs & place on oiled sheet. Repeat with remaining ravioli. Bake, turning once, 14-16 minutes. Serve warm with marinara.

Peanut Butter Fudge

Source: The Oats, Peas, Beans & Barley Cookbook
Makes one 8 x 8 pan

1/4 cup plus 2 TB honey
2 TB molasses
1/2 cup peanut butter
1/2 tsp. vanilla
1/4 cup chocolate chips, melted
1 cup plus 2 TB milk powder

Combine honey, molasses, and peanut butter; beat until smooth.  Stir in vanilla and melted chocolate.  Stir in milk powder & knead a little.  Press into oiled 8 x 8 pan; cover & refrigerate. Cut into one inch squares when ready to serve.

Pasta-Chickpea Soup

Source: Vegetarian Times
makes 6 servings

A cousin of pasta e fagioli, this soup (pasta e ceci) features chickpeas instead of white beans.

1/2 cup ditalini pasta
1 TB olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp crushed rosemary
3 Roma tomatoes, seeded & chopped
15 oz. can garbanzo beans, rinsed & drained
Optional garnishes: parmesan cheese & parsley.

1. Cook pasta according to package directions; drain & set aside.
2. Meanwhile, heat oil in large pot. Saute onion & garlic until fragrant.  Stir in tomatoes & rosemary; saute a little more.
3. Add chickpeas, and slightly mash to thicken soup. Stir in broth & bring to a boil.  Simmer until heated through. Stir in pasta and serve with optional garnishes.

Herb & Hemp Twice Baked Potatoes

Source: Vegetarian Times
Makes 4 potato halves

1/4 cup cashews
2 large baking potatoes
1 1/2 TB nutritional yeast
1 TB coconut oil, melted
1 TB lemon juice
1 TB yellow miso paste
1/2 cup fresh chives, minced
1/2 cup fresh parsley, minced
1/2 cup hemp seeds
1 TB butter, optional
2 TB milk, optional
3 TB shredded cheese, optional

1. Soak cashews in a bowl of cold water for 1 hour; drain.
2.  Meanwhile, preheat oven to 400.  Bake potatoes 60 minutes or until tender.  Cool until easy to handle.
3. In food processor, place soaked cashews with yeast, coconut oil, lemon juice, & miso.  Blend until smooth & transfer to large bowl.
4. Slice off top 1/3 of each potato lengthwise.  Scoop potato flesh from larger halves into bowl with cashew mixture. Mix well; stir in chives, parsley, & hemp seeds. Stuff mixture back into 2 larger potato skins.
5. Either discard smaller potato halves, or try Aimee's idea: Scoop potato flesh from smaller halves into bowl.  Mash together with butter, milk, & cheese (and other ingredients such as chives or dill if desired).  Stuff mixture back into 2 smaller potato skins.
6.  Place stuffed potatoes on baking sheet, & bake 20 minutes or until tops are golden.

Sweet Potato & Black Bean Enchiladas

Source: Vegetarian Times
Makes 12 enchiladas

Twelve 6-inch corn tortillas

Filling:

• 1 Tbs. extra virgin olive oil
• 1/4 cup diced onion
• 1 large sweet potato, peeled and diced 
• 1 cup diced tomatoes
• 1 cup salsa
• 1 clove garlic, minced
• 1/4 cup water
• 2 cups cooked black beans
• 1 10-oz. round queso fresco, divided

Sauce:

• 8oz. can tomato sauce
• 1 cup low-sodium vegetable broth
• 1 tsp. chile powder
• 1/2 tsp. garlic powder
• 1/2 tsp. minced onion
• 1/2 tsp. dried oregano

1. To make Filling: Heat oil in saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, and 1/4 cup water; bring to a boil. Reduce heat to medium-low, cover, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

2. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

3. To assemble Enchiladas: Preheat oven to 350ºF. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Cover with foil & bake 15 minutes.

Christmas Tree Pita Triangles

Source: Pampered Chef
Makes 18 appetizers

From this blog: 1/2 recipe spinach & olive tapenade (link below)
http://veggieaimee.blogspot.com/2013/12/spinach-olivetapenade.html

Other ingredients: 3 round pitas (each cut into sixths), hummus to spead under tapenade, pretzel stick trunk, red pepper star

Spinach & OliveTapenade

Source: Pampered Chef
Makes about 1 1/2 cups

One 6 oz. package baby spinach leaves (about 8 cups)
1/4 red pepper, sliced
2 cloves garlic, peeled
2 TB capers
3/4 cup green olives
1/4 cup loosely packed basil leaves
1 TB lemon juice
2 TB grated Parmesan cheese
1/4 cup olive oil

1. Place spinach in large microwaveable bowl; cover & heat 2 minutes until leaves are wilted.
2. In food processor, place red pepper, garlic, capers, & olives.  Pulse until coarsely chopped.  Add spinach, basil, lemon juice, cheese, & oil; process until desired consistency is reached.
3. Cover & refrigerate until ready to use.  Serve with crackers or bread rounds.

Mama Owl Cake with Baby Owl Cupcakes

Source: Better Homes & Gardens

From this blog (links below): 2 recipes chocolate avocado cake (1 sheet cake, 12 cupcakes) with 1 recipe frosting, buttercream frosting
http://veggieaimee.blogspot.com/2013/04/buttercream-frosting.html
http://veggieaimee.blogspot.com/2008/09/chocolate-avocado-cupcakes.html

Other ingredients:
Mama Owl- powdered donuts, buttercream frosting, & malt balls for mama eyes, orange gumdrops for beak & claws
Baby owls- life savers & mini chocolate chips for eyes, orange tic tacs for beak & claws
Slivered almonds for feathers

Tip: Cut ends of sheet cake for mama wings