Cheese-Onion Blintzes

Source: Sundays at Moosewood Restaurant
Makes about 20 blintzes

Crepe batter:
3 large eggs
2 1/2 cups water
1 1/2 tsp salt
1 3/4 cups whole wheat flour
butter for frying (1/2 stick)

Filling:
3/4 lbs. Farmer cheese, grated
1/2 cup cottage cheese
1 egg, beaten
1 bunch green onions (green parts only, finely chopped)

1. In food processor, puree batter ingredients until smooth (if needed, adjust with flour & 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 (one side only) & turn out onto a flat plate, fried side down, to cool. Repeat until all batter is used, adding butter to the pan after each crepe.
2. While crepes are cooling, make filling: combine all ingredients. To fill the blintzes, spread 1-2 heaping tablespoons of the filling along the bottom edge of the cooked side of each crepe. Roll the pancake up over the filling once; fold the sides in & continue to roll into an eggroll-like package.
3. Melt 2 TB butter in large frying pan. Fry blintzes until browned & on each side (about 8 minutes per side).

Tofu Steaks with Pepper-Tomato Sauce Over Rice

Source: Giant Book of Tofu Cooking (modified by Aimee)
Makes 6 servings

1 ½ cups uncooked brown rice
14 oz. firm tofu, cut into traingles
¼ cup flour
½ tsp pepper
¼ tsp paprika
1 tsp thyme
1 TB oil
3 TB soy sauce
½ cup slivered onion
½ tsp minced garlic
1 green pepper, slivered
1 can (14.5 oz) diced tomatoes, undrained
½ tsp garlic powder
½ tsp oregano

1. Preheat oven to 375.  Cook rice in 3 cups water; set aside.
2. Meanwhile, in small bowl combine flour, pepper, paprika, & ½ tsp thyme. Place soy sauce in small bowl. Coat each tofu strip with soy sauce, then with flour mixture.  Place on oiled baking sheet & bake 10 minutes per side.
3. Heat 1 TB oil over medium heat; saute onions, garlic, & green pepper until crisp-tender. Stir in tomatoes, ½ tsp thyme, garlic powder, & oregano. Simmer about 10 minutes. Stir in the tofu, heat through, & serve over rice.

Tofu-Potato Primavera

Source: Farmer’s Market Vegetarian
Makes 4 servings

3 TB butter
14 oz. firm tofu, cubed
1 TB oil
2 cups cubed red potatoes
2 cups cut cooked green beans
2 oz. jar pimientos, drained
3 TB parmesan
1 tsp basil
½ tsp salt
¼ tsp nutmeg
1 tsp minced garlic
1 TB flour
1 cup milk



1. Melt 1 TB butter in large skillet over medium-high heat. Add tofu & fry until lightly browned. Remover from skillet & set aside.

2. In same skillet, heat oil. Add potatoes & cook until tender, about 15 minutes.  Stir in green beans, pimientos, parmesan, basil, salt, & nutmeg.  Warm over low heat.
3.  Meanwhile, melt 2 TB butter in small saucepan.  Saute garlic 1 minute.  Stir in flour until dissolved; stir in milk & cook until thickened.  Add to potato mixture & stir to coat.  Fold in tofu gently & heat through.

Sweet Potato Balls

Source: Sundays at Moosewood Restaurant
Makes 2 dozen

1 pound sweet potatoes (about 3)
1 egg, beaten
1/4 cup finely chopped onion
2 TB flour
1 TB parsley
1 TB milk
1 TB butter, melted
¾ tsp ginger
¼ tsp salt
4 oz. sharp cheddar, cubed
¼ cup oil
2 TB plus 1 cup bread crumbs

1. Peel, cube, & steam the sweet potatoes until soft; mash with a fork in large bowl. Stir in egg, onion, flour, parsley, milk, butter, ginger, salt & 2 TB bread crumbs (add more bread crumbs if necessary). Form 1-inch balls around cheese cubes & roll in bread crumbs.
2. Heat oil in large skillet & fry balls until browned on all sides.

Slow Cooker Black Bean Soup

1 TB olive oil
1 cup chopped onion
2 carrots, chopped
2 celery, chopped
1 green pepper, chopped
2 cloves garlic, chopped
2 (15 oz) cans black beans, drained & rinsed
1 can (15 oz) diced tomatoes
4 cups vegetable broth
2 bay leaves
1 tsp cumin
1 tsp thyme
cayenne to taste

Stir all ingredients into slow cooker; cook on low 8 hours.  Remove bay leaves.  In blender, puree 2 cups of soup solids; stir back into slow cooker & serve

Whole Wheat Carrot Cake with Cream Cheese Frosting

Source: Giant Book of Tofu Cooking
Makes one sheet cake or 2 round cakes (layer) or 18 cupcakes

Cake:
8 ounces silken tofu
1/2 cup oil
1/2 cup apple sauce if desired
1 cup honey
2 tsp vanilla
3 eggs
2 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
½ cup packed grated carrots (about 2 carrots)
1 cup walnuts or raisins (optional)

Frosting:
8 oz. softened cream cheese
1 stick softened butter
1/3 cup honey

1. Make frosting: Place all ingredients in bowl; beat with a mixer until smooth. Refrigerate until ready to use.
2. Preheat oven to 325. In medium bowl, combine flour, baking soda, cinnamon, & salt. In food processor, place tofu, oil, honey, vanilla, & eggs; puree until smooth. Add to flour mixture & mix until smooth. Fold in the carrots (& the walnuts or raisins).

For sheet cake: spread batter into an oiled 13 x 9 baking dish; bake for 40 minutes. Remove from oven, cool & frost.

For 2 round cakes: spread batter into 2 oiled 8 or 9 inch cake pans; bake for 40 minutes. Remove from oven, cool, & frost (spread frosting on top of one of the cakes; place other cake on top and frost the sides & top)

For cupcakes: spoon batter into baking cups; bake for 30 minutes. Remove from oven, cool & frost.

Fettuccine with Sun-Dried Tomato Cream Sauce

Source: Favorite Brand Name Vegetarian Cooking
Makes 6-8 servings
12 oz. fettuccini
2/3 cup sun-dried tomatoes
2 cloves garlic
¼ cup olive oil
8 oz. cream cheese, softened
¼ cup sour cream
¼ cup butter (1/2 stick)
½ tsp oregano
1 TB dried parsley

1. Cook fettuccini according to package directions; drain & toss with olive oil; set aside.
2. Meanwhile, place tomatoes & garlic in food processor; pulse until coarsely chopped. Add olive oil, cream cheese & sour cream; process until smooth.
3. Melt butter in medium saucepan; stir in cream cheese mixture, oregano, & parsley. Cook until heated through. Add to fettuccini & toss until well-coated.