Blueberry Cobbler

Source: www.tasteofhome.com (modified by Aimee)

4-5 cups fresh or frozen blueberries (thawed)
1/2 cup maple syrup
3 TB cornstarch
2 TB lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
2 cups whole wheat pastry flour
4 tsp grated lemon peel
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
6 TB cold butter
1 1/2 cups buttermilk

1. Preheat oven to 375. Combine blueberries, syrup, cornstarch, lemon juice, cinnamon, & nutmeg. Transfer to oiled 13 x 9 baking dish.
2. Combine flour, lemon peel, baking powder, salt, & baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just moistened. Drop by tablespoonfuls onto blueberry mixture. Bake uncovered for 30 minutes or until golden brown. Serve warm with vanilla ice cream.

Pasta Bake with Cauliflower & Peas

Source: Prevention magazine (modified by Aimee)
Makes 8 servings

12-14 oz. whole wheat pasta, such as shells or penne
1 small head cauliflower, cut into bite-sized florets
2 cups frozen peas
2 carrots, diced
1/4 cup olive oil
1/2 cup fresh chopped parsley
2 cloves garlic, minced
1 cup milk
1/2 cup grated Parmesan
1/2 cup shredded cheddar
salt & pepper to taste
1/2 cup finely chopped walnuts

1. Preheat oven to 350. In large pot, cook pasta according to package directions. When 5 minutes of cooking remains, add cauliflower, peas, & carrots to water. Drain pasta & vegetables; return to pot & stir in olive oil, parsley, garlic, milk, cheeses, salt & pepper.
2. Spread in large oiled baking dish & sprinkle with walnuts. Bake 30 minutes & serve hot.

Shells with Beans in Lemon Butter Sauce

Source: New Complete Vegetarian
Makes 4-6 servings

12 ounces whole wheat pasta shells
15 oz can red kidney beans (undrained)
15 oz can cannellini beans (undrained)
4 TB butter
2 TB lemon juice
1/2 cup chopped fresh parsley 
black pepper to taste
grated parmesan to top

1. In large pot, cook the pasta according to package directions. Drain & place back in pot.
2. Melt butter in medium saucepan. Stir in lemon juice and parsley & cook a little more. Add beans with their liquid; heat through gently & stir into pasta. Season with pepper & additional parsley, if desired. Divide onto plates and top with parmesan.

Corn Chowder

Source: Fresh From the Vegetarian Slow Cooker (modified by Aimee)
Makes 4 servings

oil for frying
1 small yellow onion, chopped
1 celery stalk, chopped
4 cups (32 oz) vegetable broth (no MSG)
1 large Yukon Gold potato, diced
3 cups frozen corn
1 small green pepper, seeded & chopped
salt & pepper to taste
optional: chopped tomato to top
optional: fresh herbs to top (chives, parsley, etc)

1. Heat oil in skillet. Add onion & celery; saute about 5 minutes & transfer to slow cooker. Add broth, potato, corn, & green pepper. Cover & cook on low 6 hours.
2. Ladle batches of soup into food processor & blend until smooth; transfer to large pot. Repeat until all of the soup is pureed. Stir together, season with salt & pepper, & simmer on low until ready to serve. Ladle into bowls & tops with optional ingredients.

Split Pea Soup with Barley

Source: Nava Atlas (modified by Aimee)
Makes 8 servings

The combination of split peas & barley makes a complete protein, so this soup is perfect for vegetarians!

2 TB oil
1 cup chopped onion
2 cloves garlic, minced
2 celery stalks, diced
3 carrots, peeled & diced
8 cups water
2 cups split peas
1/2 cup pearl barley
2 bay leaves
1 tsp each: parsley & garlic powder
1/2 tsp each: sage, thyme, & cumin
30 oz. vegetable broth
salt & pepper to taste

1. Heat oil in large pot. Add onion, garlic, celery, & carrots; saute over medium heat about 10 minutes or until onions are soft.
2. Add 8 cups water, split peas, barley, bay leaves, & spices. Stir together, bring to a gentle boil, reduce heat, cover, & simmer 30 minutes.
3. Stir in broth, cover, & simmer 45 minutes longer, or until barley is tender & peas are mushy. Remove bay leaves & season with salt & pepper.
Note: this soup thickens considerably as it stands. Add more water as needed, then heat through as needed.

Cucumber Yogurt Dip

½ large cucumber, peeled
1 tsp salt
1 clove garlic, minced
1 TB dried parsley

1 TB dried cilantro

¼ tsp cumin
6 oz. plain Greek yogurt
1 TB olive oil
½ TB lemon juice

Grate cucumber into colander and sprinkle with salt; let stand 1 hour. Place in food processor with rest of ingredients; puree until smooth. Serve with veggies and/or falafel balls.

Maple Bundt Cake

Source: Vegetarian Times

3 1/2 cups whole wheat pastry flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups pure maple syrup
2/3 cup oil (or use 1/3 cup oil, 1/3 cup apple sauce)
2 TB vanilla
1 TB apple cider vinegar
2 tsp maple extract
1 1/3 cups water
powdered sugar for dusting, optional

1. Preheat oven to 325. In medium bowl combine flour, baking powder, baking soda, cinnamon & salt.
2. In large bowl combine syrup, oil, applesauce, vanilla, vinegar, maple extract, and water. Stir in flour mixture until just blended.
3. Pour batter into oiled 10-inch bundt pan. Bake 55 minutes, or until cooked in the middle & cake begins to pull away from sides of pan. Cool in pan 20 minutes; unmold onto serving platter & cool completely. If desired, dust with sugar just before serving.

New labels: Vegan & Gluten Free

I added 2 new labels to my recipe blog: "Vegan" and "Gluten Free"!
There are different levels of veganism; my vegan label will exclude recipes with dairy, eggs, and/or honey.

For gluten free recipes, I did include those that use soy sauce or tamari, since there are gluten-free brands.

Many recipes on this blog can be modified (subsitituting soy cheese or rice noodles, for example), so these labels will only include recipes where no substitutions are required, or recipes where cheese, etc. are optional. I hope these new labels will make my blog more accessible!

Salad!

Is losing weight one of your goals? Or perhaps incorporating more fresh veggies into your diet? Something my family tries to do every at every dinner is eat a salad beforehand. Our favorite blend: Romaine lettuce and/or baby spinach, carrots, red pepper, and cucumber. The variety of colors ensures a wider array of nutrients, and darker leafy greens (rather than iceberg lettuce) are loaded with vitamins & minerals. Eating salad before a meal allows you to load up on fiber, so you feel fuller and will eat less during dinner. I keep all our salad ingredients stocked and make a fresh salad each day. I'm more likely to eat something that I've recently put effort in to make, plus the veggies are crisper this way. And the best part: trying out different yummy salad dressings!

Macaroni Florentine with Nutty Bean Sauce

Source: Fresh from the Vegetarian Slow Cooker
Makes 6 servings

Note: I prefer to bake this in the oven rather than the slow cooker, as it is much less "mushy." This is a great protein-rich dish for vegans!

12 oz. elbow macaroni
2 cups baby spinach
2 TB olive oil
1 cup chopped onion
1/2 cup cashews
1/4 tsp dry mustard
1/4 tsp cayenne
15 oz. can white beans, drained & rinsed
1 cup water
2 tsp lemon juice
salt to taste
1/2 cup bread crumbs

1. Preheat oven to 350. In large pot, cook macaroni according to package directions. Place spinach in colander and drain macaroni on top. Return to pot & set aside.
2. Meanwhile, heat oil in small skillet & cook onion until softened.
3. Grind cashews in food processor. Add mustard, cayenne, cooked onion, beans, water, & lemon juice. Season with salt & blend until smooth. Pour sauce over macaroni mixture & stir to combine.
4. Transfer mixture to oiled baking dish & top with bread crumbs. Cover & bake 45 minutes.

Aimee's Szechuan Tofu

Makes 6-8 servings

2 1/2 cups uncooked brown rice
24 oz. firm tofu, drained & pressed
1 large crown broccoli, chopped into florets with long stems
2 TB oil
2 large carrots, peeled & sliced diagonally
1 bunch green onions, sliced in 1 inch bits
3 TB cornstarch
1 TB dry mustard
1 tsp crushed red pepper
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup water
1/4 cup sherry
1/2 cup tamari
1/4 cup rice vinegar
1 TB minced garlic

1. Place rice & 5 cups water together in pot; bring to boil, reduce heat, cover & simmer 45 minutes. Set aside.
2. Meanwhile, preheat oven to 400. Cut tofu into triangles & place on oiled baking sheet. Bake about 10 minutes per side until browned & a little crispy; remove from oven & put on plate.
3. Heat oil in skillet; add carrots and broccoli & saute until broccoli turns bright green. Add green onion & saute a little more.
4. Place cornstarch, dry mustard, & peppers in medium saucepan; wisk in water. Stir in sherry, soy sauce, rice vinegar, & garlic. Bring to slow boil & stir until thickened.
5. Place veggies & tofu in large bowl, add sauce, & stir gently to combine. Serve hot over cooked rice.

Vegetables Au Gratin

Source: Cooking Light (slightly modified by Aimee)
Makes 6 servings

2 1/2 cups cauliflower florets
2 small crowns broccoli, cut into florets
2 tsp oil
3 carrots, peeled & sliced
1 1/2 cups milk
3 TB cornstarch
4 oz. Gouda cheese
4 oz. Harvarti cheese
1 tsp dry mustard
1/4 tsp black pepper
salt to taste
1/4 cup bread crumbs

1. Preheat oven to 350. Steam cauliflower & broccoli 5 minutes; place in oiled baking dish.
2. In large saucepan, heat oil & saute carrots until crisp-tender. Add milk & turn heat to medium-high. Place constarch in small bowl & whisk in 3 TB cold water; stir into milk mixture. Bring to a gentle boil & cook until thickened, stirring often. Stir in cheeses and mix until melted. Season with mustard, pepper & salt.
3. Pour carrot-cheese mixture over florets; sprinkle with bread crumbs & bake for 25 minutes. Let cool 5 minutes before serving.

Whole Wheat Gingerbread Cookies

Source: Vegetarian Times
Makes 3 dozen cookies

1 cup whole wheat flour plus more for dusting
1 cup whole wheat pastry flour (or all-purpose)
2 tsp ginger
2 tsp cinnamon
1/4 tsp ground cloves
1 stick butter, softened
1/2 cup dark brown sugar, packed
1/2 cup molasses
1 large egg
1/4 cup milk
Suggested frosting: honey cream cheese

1. Combine flours, ginger, cinnamon, & cloves in large mixing bowl. In another large bowl beat butter, brown sugar, & molasses together until fluffy. Add egg & milk and beat until smooth; add to flour mixture & combine until soft dough forms. Divide dough into 3 disks; wrap each disc in plastic wrap and chill 1 hour, or overnight.
2. Preheat oven to 350. Dust work surface with flour & 1 dough disc with flour; roll out to 1/4 inch thickness (you will probably need to add some flour until dough is not too sticky). Cut into shapes with cookie cutters and place on oiled baking sheets. Gather excess dough and repeat process; repeat with other dough discs.
3. Bake cookies 8-9 minutes or until slightly puffy and dry in centers. Transfer to wire rack to cool; decorate with frosting if desired.

Whole Wheat Cinnamon Rolls with Honey-Butter Glaze

Source: Evie, of course!
Makes 4 dozen

8 cups whole wheat pastry flour
2 tsp salt
1/2 tsp nutmeg
3 TB cinnamon
2 TB yeast
2 cups warm milk
1/2 cup oil
2/3 cup plus 1 cup honey
3 eggs
2 tsp grated lemon
2 TB lemon juice
2 large Granny Smith apples
12 TB butter (1 1/2 sticks)
2 cups raisins
1 cup chopped walnuts (optional)

1. In large bowl, stir together flour, salt, nutmeg, and 1/2 tsp cinnamon.
2. Place yeast in bowl & whisk in warm milk; stir until yeast is dissolved. In large bowl whisk together oil, 2/3 cup honey, eggs, lemon peel & lemon juice. Add yeast milk to honey mixture & stir well. Add to flour mixture and mix well until a dough forms.
3. Place dough on lightly floured surface & knead; place in oiled bowl & turn to coat the surface. Cover & let rise in warm place 1 hour or until doubled in size; punch down & divide into 4 balls.
4. Meanwhile, preheat oven to 350. Peel & grate apples. Melt butter & combine with 1 cup honey. Oil 4 pie dishes and/or round cake pans.
5. One at a time, roll each of the 4 dough balls into a rectanlgle about 1/4 inch thick. Brush with 1/4 cup of the honey-butter mixture; sprinkle with 1/4 of the grated apple, 1/2 cup raisins, and about 2 tsp cinnamon (and 1/4 cup optional nuts).
6. Starting with one of the long sides, roll dough into a spiral; cut off doughy ends and slice into 12 pieces. Place each piece cut side up into oiled pan (about 12 per dish). Brush tops with remaining honey-butter mixture. Bake at least 30 minutes or until lightly browned.

Hot & Sour Soup with Tofu

Source: Clean Eating magazine
Makes 8 cups

4 cups vegetable broth (preferably low-sodium, no MSG)
2 medium carrots, sliced in rounds
1 cup snow peas, sliced on a diagonal
1 cup chopped baby bok choy (1 bunch)
1 small jalapeno pepper, seeded & chopped
2 tsp ground ginger
2 tsp arrowroot powder or corn starch
1 cup hot water
2 tsp tamari (soy sauce)
2 TB rice vinegar
20 oz. tofu, drained & cubed
4 green onions, slivered

1. In large pot, bring broth to boil over high heat. Add carrots, snow peas, jalapeno, & ginger; return to boil. Reduce heat to medium & cover & cook at least 5 minutes, or until vegetables are crsip-tender.
2. Place corn starch in liquid measuring cup; whisk in 1 cup hot water. Stir in tamari & rice vinegar. Stir mixture into simmering soup. Fold in tofu & green onions; cover & simmer until heated through.

Pumpkin Pie with Honey Ginger Whipped Topping

Source: filling & topping from allrecipes.com

Crust:
½ cup whole wheat graham cracker crumbs
¼ cup wheat germ
½ cup whole wheat flour
½ stick butter, melted
1 egg, beaten

Filling:
2 eggs, beaten
15 oz. can pumpkin puree
3/4 cup honey
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
12 oz. can evaporated milk

Whipped Topping:
2 cups heavy whipping cream
1/4 cup honey
1/2 tsp ginger

1. Make crust: Preheat oven to 400. Mix all ingredients thoroughly. Press into bottom & sides of 9-inch pie dish. Bake about 5 minutes & remove from oven. Turn oven up to 425.
2. Make filling: in large bowl combine eggs, pumpkin, honey, salt, cinnamon, ginger, nutmeg & milk. Mix well. Pour filling into baked crust & bake for 15 minutes; remove from oven. Reduce oven temp to 350; bake pie an additional 45 minutes, or until filling is set.
3. Make topping: In large bowl combine cream, honey, & ginger. Whip with wisk until soft peaks form. Chill before serving.

Hummus Pasta with Red Pepper & Broccoli

Source: Clean Eating magazine
Makes 4 servings

8 oz. whole grain pasta
1 can (15 oz) garbanzo beans, drained & rinsed
3 TB lemon juice
1 clove garlic, cut into quarters
1/4 cup sunflower seeds
1/4 tsp salt
1/4 cup olive oil
1/3 cup water
1 large crown broccoli, cut into florets
1 red pepper, slivered

1. Prepare hummus sauce: Place beans, lemon juice, garlic, sunflower seeds, salt, oil & water into food processor; puree until smooth. Add more water if necessary.
2. Meanwhile, cook pasta according to package directions; drain & set aside.
3. Saute broccoli & red pepper in lightly oiled skillet until crisp-tender; place in large serving bowl with pasta & hummus sauce. Toss well to coat & serve at room temperature.

Aimee's Vegetarian Recipes on Facebook!

Would you like to get FB updates when there's a new recipe on this blog? Plus extra tidbits on recipes already posted?
Here is a link to my Veggie Blog Facebook page:
facebook.com/veggieaimee
You can also share this web site directly to your FB page by clicking "share" in the upper left corner. Enjoy!

Suzi's Black Bean Lasagna

Recipe from Anne Jones

1 1/2 tsp salt
1 bayleaf
1/2 tsp pepper
3 TB olive oil
1 cup chopped onion
4 garlic cloves, chopped
3/4 cup red wine
3 cups tomato puree/sauce
2 cups crushed tomatoes
1 tsp sugar
1 tsp oregano
2 cups Ricotta cheese and/or cottage cheese
1 egg, beaten
1/4 cup fresh coriander (or 1 TB dried)
1 cup parmesan cheese
9 lasagna noodles
1 lb mozzerella cheese, shredded
1/2 cup (9oz) dried black beans (or two 15-oz.cans of black beans (3.5 cups))

Soak beans overnight. Drain, add 4 1/2 cup water, 1 1/2 tsp salt, bay leaf and pepper. Boil, simmer 1 1/4 hours (until tender). Puree 1 cup beans with 2 TBS oil (I added no oil). (If using canned beans, drain and rinse, heat in skillet with salt, bay leaf and pepper. Puree 1 cup of the beans. Take out the bayleaf.)

Saute onions and garlic in oil. Add wine and boil until liquid is nearly gone. Add everything up to the ricotta, including beans, and simmer sauce 20 minutes, stirring (do not boil).

Preheat oven to 375. In a bowl, combine ricotta, egg, coriander and 1/2 cup parmesan cheese. Cook noodles al dente. Drain noodles and rinse in cold water. Spray a 13x9 inch baking dish. Arrange 3 noodles, spread 1/2 ricotta then 1/3 tomato bean sauce. Arrange 1/3 mozzerella, sprinkle with 1/3 remaining Parmesan.  Repeat noodle/ricotta/sauce/mozzarella layers.  Top with remaining noodles, sauce, & mozzarella. Bake for 30 minutes til bubbling. Serves 8.

Farfalle with Tomato-Goat Cheese Cream Sauce

Source: Vegetarian Times
Makes 4-6 servings

12 oz. farfalle pasta (bow-tie)
1 cup frozen peas
1 TB olive oil
3 cloves garlic, chopped
1 1/4 cups cream of tomato soup
1/4 cup half-and-half
1 TB dry white wine (optional)
4 oz. goat cheese crumbles
2 TB pine nuts, toasted

1. In large pot, cook pasta according to package directions, adding peas during the last 3 minutes of cooking. Drain in colander.
2. Return pot to stove; heat oil & saute garlic. Stir in soup, half-and-half, and optional wine; simmer over medium-low heat until mixture is slightly reduced, stirring occasionally. Add goat cheese & simmer until cheese is melted.
3. Stir pasta, peas, & pine nuts into sauce; toss well & serve.

Butternut Squash Soup

Source: Prevention Magazine

1TB oil
2 large leeks (trimmed), green & white parts chopped
1/4 tsp cinnamon
1/8 tsp nutmeg
1.5 lbs butternut squash, peeled & cubed (about 4 cups)
2 large carrots, sliced
3 cups vegetable broth (two 14-oz. cans)
salt & pepper to taste

1. Heat oil in large pot; add leeks & saute until soft (7 minutes). Add cinnamon & nutmeg & saute 1 minute more until fragrant. Add squash, carrots, & broth and bring to a boil.
2. Reduce heat & simmer 25 minutes or until vegetables are tender. Remove from heat & transfer to large bowl; let cool a little. Puree in batches & return to pot. Season with salt & pepper and simmer on low until ready to serve.

Honey Peach Pie

Source: Cooks.com (modified by Aimee)

2 frozen deep dish pie crusts (preferably whole wheat)
2.5 pounds peaches (pared, pitted, & sliced), about 4.5 cups
3 TB cornstarch
2 TB plus 1/4 cup honey
1/4 tsp vanilla

1. Preheat oven to 450. Remove 1 pie shell from pan and let thaw on a cutting board; unthaw the other shell in its pan. Flatten the pie shell on the cutting board and press dough together to form a circle. Sprinkle 1 1/2 TB cornstarch and 2 TB honey in panned pie shell.
2. In large bowl, combine peaches, 1 1/2 TB cornstarch, 1/4 cup honey, and vanilla. Spread in prepared pie shell.
3. Cut flattened shell into 10 strips. Lay 4 strips one way across and 4 strips the other way, to form a lattice top. Moisten the outer edge with water, and lay the 2 longest strips around the edge, crimping with the tines of a fork.
4. Bake 15 minutes; reduce heat to 350 and bake 25 minutes more or until browned & bubbly.

Choco-Cherry Cookies

Source: Cooking Light (slightly modified by Aimee)
Makes 30 cookies

2/3 cup whole wheat pastry flour
1 1/2 cups rolled oats
1 tsp baking soda
6 TB butter
3/4 cup packed brown sugar
3/4 cup dried cherries
1 tsp vanilla
1 egg, lightly beaten
1/2 cup dark chocolate chunks

1. Preheat oven to 350. In large bowl, combine flour, oats, & baking soda.
2. Melt butter in small saucepan over low heat. Remove from heat & stir in brown sugar until dissolved. Add sugar mixture to flour mixture; stir until well blended. Add cherries, vanilla, & egg; mix well. Fold in chocolate.
3. Drop dough by tablespoonfuls 2 inches apart on oiled baking sheets. Bake for 8-12 minutes, until lightly browned.

Tuscan Cheese Potato Bake

Source: Better Homes & Gardens
Makes 8 servings

2 lbs. red potatoes, diced
3 cloves garlic, minced
1/2 tsp thyme
2 TB butter
1/2 tsp salt
1/2 tsp black pepper
1 cup buttermilk
8 oz. shredded Italian cheese
1/3 cup blue cheese (dressing or crumbles)
1/2 cup panko (Japanese style bread crumbs)
1 TB olive oil

1. Preheat oven to 400. In large pot, cook potatoes in boiling water 15-20 minutes until tender; drain.
2. In same large pot, saute garlic & thyme in butter for 1 minute; add potatoes. Coarsely mash potatoes (leaving some chunks). Stir in salt, pepper, & buttermilk. Fold in blue cheese and 1/2 the Italian cheese. Spread in oiled baking dish.
3. In small bowl combine panko, olive oil, & remaining Italian cheese; toss with a fork to combine. Evenly sprinkle mixture over potato mixture. Bake 20 minutes or until bubbly and top is golden.

Berry Almond Coffee Cake

Source: Kashi (slightly modified by Aimee)

1 cup silken tofu
1/4 cup oil
1 cup honey
1/2 cup brown sugar
3/4 cup milk
1 TB vanilla
1 large whole egg
2 egg whites

1 cup Kashi Heart to Heart blueberry & oat flakes cereal
1 cup almond flax granola
1 cup whole wheat flour
2 tsp baking powder
1/2 cup dried berries

Toppings:
1/2 cup Kashi cereal (above)
1/2 cup granola
1/2 cup sliced almonds

1. Preheat oven to 350. Place first 8 ingredients in food processor & puree until smooth; transfer to large bowl.
2. In medium bowl, combine the next 5 ingredients. Crush cereal into smaller pieces & mix well. Add to wet ingredients & stir until moist throughout.
3. Spread mixture into oiled 13 x 9 dish. Bake 10 minutes & remove from oven.  Mix toppings together & sprinkle evenly over dish. Bake 30 minutes more or until cooked in middle. Cut into squares & enjoy!

Bow Ties with Lemony Broccoli Pesto

Source: Vegetarian Times
Makes about 6 servings

This meal makes a great main dish served with tofu, or you can serve it cold as a summer side dish.

2 cups broccoli florets
1/2 cup pine nuts
1 1/2 cups loosely packed parsley leaves
1/2 cup mint leaves
1/2 cup olive oil
1 1/2 tsp grated lemon zest
4 tsp lemon juice
3 tsp minced garlic
3/4 cup water
salt & pepper to taste
12 oz. farfalle pasta


1. Steam broccoli until crisp-tender; place in food processor.
2. Toast pine nuts in small saucepan until golden, shaking often; add to food processor along with parsley, mint, olive oil, lemon zest, lemon juice, garlic, & water. Process until smooth and place in small saucepan.  Season with salt & pepper; cook until heated through, stirring occasionally.
3. Meanwhile, cook pasta according to package directions. Drain & toss with heated sauce.

Chickpea & Feta Salad

Source: Vegetarian Times

2 TB lemon juice
1 TB olive oil
1/2 cup finely chopped red onion
2 cups baby spinach leaves
1 can garbanzo beans, drained & rinsed
1 cup shredded carrots
1 small red pepper, finely chopped
1/3 cup toasted sunflower seeds
1 small head Romaine, cut into 1/2 inch strips
3-4 oz. crumbled feta
Vinegar dressing for drizzling

1. Whisk together lemon juice & oil. Stir in red onion; set aside.
2. Roll a few spinach leaves at a time into a cylinder, and slice into thin strips.
3. Combine spinach, chickpeas, carrots, red pepper, & sunflower seeds into a large bowl. Stir in onion mixture & toss to coat. Season with salt & pepper.
4. Place Romaine lettuce in a large serving bowl, followed by chickpea mixture & top with feta. Drizzle with additional dressing if desired.

Black Bean & Beer Chili

Source: Vegetarian Times
Makes 6-8 servings

2 TB oil
1 cup chopped onion
1 red pepper, diced
5 tsp minced garlic
2 chipotle chiles in adobo sauce, minced
2 TB cumin
2 cans (15 oz each) black beans, drained & rinsed
24 oz. dark beer
1 can (15 oz) diced tomatoes
1 cup corn
salt to taste

Heat oil in large pot; saute onion, red pepper, & garlic. Add chipotles & cumin; saute mixture about 5 minutes. Stir in beans, beer, tomatoes, & corn. Bring chili to a boil. Reduce heat & simmer 45 minutes or until thick.

Aimee's Mini Stuffed Potatoes

Makes about 40 appetizers.

24 oz. baby red potatoes
1/2 cup sour cream
1/2 cup shredded cheddar
1/2 tsp dill weed
1/2 tsp chives
1/4 tsp salt
1/4 tsp pepper
garnish (optional): extra chives or dill weed to top, or use fresh dill sprigs

1. Preheat oven to 350. Cut potatoes in half, then cut a small sliver off the bottom so potato halves stand upright. Boil about 30 minutes or until tender; let cool a little.
2. Gently scoop out the middles & place in food processor with sour cream; puree until creamy. Transfer to bowl & stir in cheddar, dill, chives, salt & pepper.
3. Place potato skins on oiled baking sheet; fill each with a little of the sour cream mixture. Bake 20 minutes or until heated through. Garnish if desired.

Blueberry-Yogurt Bread with Lemon Glaze

Source: Vegetarian Times (slightly modified by Aimee)
BREAD:
1 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tsp baking powder
1/2 tsp salt
3/4 cup brown sugar
1/3 cup oil
1 tsp vanilla
2 large eggs
7 oz. Greek yogurt
2/3 cup blueberries

GLAZE:
6 TB lemon juice
1/4 cup brown sugar
2 TB water
1 TB corn starch

1. Preheat oven to 350. Stir together all-purpose flour, 3 TB whole wheat flour, cornmeal, baking powder, & salt in bowl. In larger separate bowl, beat together 3/4 cup brown sugar, oil, & vanilla with electric mixer until smooth. Beat in eggs. Alternately add flour mixture & yogurt to egg mixture until combined.
2. Toss blueberries with remaining 1 TB flour, and fold into batter. Pour into oiled loaf pan & bake 60 minutes or until knife inserted into middle comes out clean. Cool 10 minutes & unmold onto serving plate.
3. Make glaze: whisk together lemon juice, brown sugar, & water in measuring cup. Place corn starch in small saucepan; slowly whisk in lemon mixture. Bring to boil & stir until thickened. Pour evenly over cake, letting the glaze drip over the edges. Let cool before serving.