Aimee's White Bean Casserole

Makes 8 servings

1 cup uncooked brown rice
6 oz. package Wild Rice mix with seasoning
2 TB butter
½ cup chopped red onion
1 TB ketchup
1/6 cup lemon juice
1 TB brown sugar
1 tsp sage
2 cans (15 ounces each) navy beans, drained & rinsed
1/2 cup vegetable broth
1 1/2 cups shredded cheddar

1. Place brown rice & 2 cups water in saucepan; bring to boil, reduce heat, cover & cook 45 minutes; set aside.
2. At the same time, cook wild rice according to package directions.
3. Meanwhile, preheat oven to 350. In large skillet, cook onion in butter over medium heat. Stir in lemon juice, brown sugar, sage, & ketchup. Add beans & stir to coat. Simmer over medium heat 10 minutes or until heated through.
4. In large bowl mix together rices, bean mixture, & 1/2 cup cheese. Spread in oiled 13 x 9 baking dish. Pour vegetable broth evenly over the top, and sprinkle remaining 1 cup cheese. Cover with foil & bake 30 minutes.

Apple Pie with Oatmeal Cookie Crust

Source: crust from The New Enchanted Broccoli Forest, filling from allrecipes.com

Crust:
2 1/4 cups rolled oats
3/4 cup flour
1/2 tsp salt
1 1/4 tsp cinnamon
4 1/2 TB brown sugar
1/4 cup finely minced nuts (optional)
3/4 tsp vanilla
1 stick butter, melted
1/4 cup water

Filling:
2 TB cornstarch
1 TB ground cinnamon
8 ounces apple juice
4 large green apples (peeled, cored, & diced)

Crumb Topping:
1/3 cup brown sugar
1/3 cup whole wheat flour
1/3 stick butter, melted

1. Preheat oven to 350 degrees. Make crust: combine all ingredients & press into pie plate.

2. In a small bowl whisk together cornstarch, cinnamon, and a little of the apple juice.

3. In a saucepan simmer apples with remaining apple juice until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat. Spoon apple mixture into pie shell.

4. Make topping: combine brown sugar & flour in bowl; stir in melted butter until crumbly. Sprinkle crumbs over apple mixture.

5. Bake 45 minutes; let cool 10 minutes.

Tempeh Bolognese

Source: Vegetarian Times (slightly modified by Aimee)
Makes 8 servings


 28 oz. can fire-roasted diced tomatoes 
1 TB plus 2 tsp olive oil, divided
1 cup chopped onion
1/2 cup finely chopped carrot
1 cup finely chopped celery
1 TB dried oregano
1 TB minced garlic
8 oz. package tempeh, cubed
1 TB soy sauce
1/2 cup dry white wine
2 TB tomato paste
1 tsp Worcestershire sauce
1/2 cup evaporated milk
24 oz. whole wheat spaghetti

1. Pulse tomatoes coarsely in food processor and place in medium saucepan.
2.  Heat 1 TB oil in large skillet over medium-high heat. Add onion, carrot, celery, oregano, & garlic; cook 5-6 minutes, stirring often. Stir mixture into saucepan.
3. Heat 2 tsp oil in same skillet over medium heat. Cook tempeh until browned, about 5 minutes. Add soy sauce & 1/2 cup water; cook 5 minutes more, or until liquid has absorbed. Break tempeh into crumbles with spatula.  Stir tempeh into saucepan along with wine, tomato paste, & Worcestershire sauce. Simmer, partially covered, for 10 minutes. Stir in evaporated milk & simmer 5 minutes more.
4. Meanwhile, cook pasta according to package directions. Serve tempeh sauce over cooked pasta.