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.