Maple Pumpkin Spice Bread

Source: Vegetarian Times
Makes 1 large loaf or 4 mini loaves

Serving idea: Make this a dessert & spread honey-cream cheese frosting onto slices!

2 cups all purpose flour
1 TB cinnamon
2 tsp ginger
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp allspice
1 1/4 cups pure maple syrup
1/2 cup oil*
2 large eggs
1 1/4 cups pumpkin puree
1 tsp vanilla
1/2 cup chopped nuts (optional)

1. Preheat oven to 325. Stir together flours, cinnamon, ginger, baking powder, baking soda, nutmeg, & allspice in large bowl.
2. In separate bowl, whisk together syrup, oil, & eggs; stir in pumpkin & vanilla. Pour flour mixture in & stir until well-mixed; stir in optional nuts.
3. Pour into oiled loaf pan(s). Large loaf: bake 60 minutes or until knife inserted in center of loaf comes out clean. Mini loaves: bake 45 minutes. Cool 5 minutes, unmold onto serving platter, & cool a little more. Serve warm.

*use 1/4 oil plus 1/4 cup applesauce if desired

Evie's Seitan Rice Casserole

Makes 10-12 servings

3 cups uncooked brown rice
6 cups water
oil for frying
1/2 cup chopped onion
1 red pepper, diced
16 oz. seitan
2 cups shredded cheddar
1 tsp salt
1/2 cup olive oil
1/2 cup flour
3 cups milk
1 tsp hot sauce (optional)
salt & pepper to taste
1/2 cup grated parmesan
paprika to top

1. Cook rice in water (~ 45 minutes); set aside.
2. Meanwhile, preheat oven to 350. Place seitan in food processor & pulse until finely chopped. Heat a little oil in large pot; saute onion & red pepper. Add seitan & saute a little more until browned. Remove from heat & stir in cooked rice, cheddar, & salt.
3. Heat olive oil in small saucepan; stir in flour until blended. Add milk & cook until thickened & bubbly, stirring frequently. Pour into rice mixture & mix well, along with hot sauce and salt & pepper to taste.
4. Spread mixture into oiled 13 x 9 baking dish. Sprinkle parmesan and paprika on top. Bake 40 minutes.

Broccoli Lasagna Bianca

Source: Favorite Brand Name Vegetarian Cooking
(modified by Aimee)

9 lasagna noodles
4 crowns broccoli
3 TB butter
½ cup chopped onion
2 cloves garlic, chopped
6 TB flour
1 tsp salt
3 cups milk
15 oz. ricotta
4 eggs, beaten
8 0z. tofu, mashed
2 TB parmesan
1 tsp dried basil
2 cups shredded mozzarella
1 tsp oregano
1 tomato, chopped (optional)

1. Preheat oven to 350. Cook noodles according to package directions; drain.
2. Meanwhile, put broccoli (one crown at a time) in food processor & pulse until finely chopped; set aside in bowl.
3. In large saucepan, melt butter & saute onion & garlic. Stir in flour & salt; gradually stir in milk. Cook until mixture thickens & begins to boil. Remove from heat; stir in broccoli.
4. Combine ricotta, tofu, eggs, parmesan & basil.
5. Place 3 noodles in greased 13 x 9 dish; top with 1/2 each ricotta & broccoli mixtures. Repeat layer one more time. Top with 3 noodles, mozzarella, oregano & optional tomato. Bake (covered) for 1 hour; remove from oven & let stand 10 minutes & serve.

Easy Chocolate-Tofu Mousse

Source: Prevention

12 oz. silken tofu
2 tsp vanilla
1 cup semisweet chocolate chips
1/2 cup Greek style plain yogurt

1. Melt chocolate chips.
2. Place tofu & vanilla food processor & puree until smooth. Add melted chocolate & blend until well-mixed. Pour into large bowl.
3. Fold in yogurt until just blended. Cover & refrigerate until ready to serve.