Broccoli & White Bean Mac & Cheese

Source: Clean Eating magazine (slightly modified by Aimee)
Makes 6-8 servings

2 (14 oz.) cans cannellini beans
1 large red pepper, chopped

12 ounces whole wheat macaroni
2 large crowns broccoli, chopped into small florets
2 cups milk, divided
6 TB whole wheat flour
12 oz. can evaporated milk
3 large cloves garlic, minced
1/2 tsp nutmeg
2 cups shredded cheddar (white cheddar works well)
6 TB grated Parmesan
salt & pepper to taste
paprika to top

1. Drain & rinse beans in large colander; mix in red pepper & let sit.
2.  Bring a large pot of water to a boil.  Add macaroni & cook according to package directions.  During last 6 minutes of boiling, add broccoli.  Drain mixture into colander with beans & red pepper; return to pot, combine well, & cover.
3.  Meanwhile, place flour in small bowl; whisk in 1/2 cup milk.  In large saucepan, combine remaining 1 1/2 cups milk & evaporated milk.  Heat over high heat & stir in garlic & nutmeg.  Bring mixture to boil, reduce heat, & whisk in flour mixture.  Cook over low heat, stirring often, until mixture thickens (about 1 minute).  Stir in cheddar & Parmesan until cheeses melt.
4.  Stir in cheese mixture to pasta mixture; season with salt & pepper.  Cook until heated through; spoon onto plates & top with paprika.

Roasted Red Pepper Soup

Source: myrecipes.com
(modified by Aimee)

8 red bell peppers (about 2.75 pounds)
2 cups diced onion
1 TB minced garlic
32 oz. vegetable broth
3 TB white wine vinegar
1/4 tsp hot sauce
1/2 tsp thyme
1/2 tsp black pepper
salt to taste
parsley or chives to top, optional

1. Preheat broiler to high.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.
3. Heat oil in a large pot over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Stir in bell peppers, broth, vinegar, hot sauce, thyme, pepper & salt. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. 4.  Place soup in blender (you may need to do 2-3 batches).  Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with parsley or chives.

Thank You!

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Spinach Balls

Source: allrecipes.com
Makes about 4 dozen appetizers

10 oz. package frozen spinach, thawed & drained
(or 6 cups fresh baby spinach leaves, chopped)
2 cups bread crumbs
1/2 cup grated Parmesan
2 tsp garlic powder
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 cup (1 stick) melted butter
3 eggs, beaten

Preheat oven to 350.  Mix all ingredients in large bowl.  Shape into walnut-sized balls & place on oiled baking sheet.  Bake 15-20 minutes, turning once.

Pumpkin Mac and Cheese

Source: Better Homes & Gardens
Makes 8 servings


2 cups dried elbow macaroni
2 TB butter
2 TB flour
1/2 tsp salt
1/2 tsp pepper
1 cup whipping cream
1 cup milk
4 oz. Fontina cheese, shredded (1 cup)
15 oz. can pumpkin
1/2 tsp dried sage
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/3 cup finely chopped walnuts
1 TB olive oil

1.  Preheat oven to 350.  Cook macaroni according to package directions.  Drain & return to pot.
2. In medium saucepan, melt butter over medium heat.  Stir in flour, salt & pepper.  Add cream & milk; cook & stir over medium heat until slightly thickened & bubbly.  Stir in Fontina, pumpkin, & sage until cheese is melted.  Stir sauce into pasta; transfer to oiled 13 x 9 baking dish.
3.  In small bowl combine bread crumbs, Parmesan, walnuts, & oil.  Sprinkle over pasta.  Bake uncovered 30 minutes or until bubbly & browned.  Let stand 10 minutes before serving. 

Peanut Butter Brownies

Source: Clean Eating (modified by Aimee)

4 oz. dark chocolate chips
3 TB butter
2 eggs, beaten
1/2 cup evaporated cane juice (or brown sugar)
1 tsp vanilla
1/3 cup spelt flour (or whole wheat pastry flour)
2 TB cocoa powder
3 TB smooth peanut butter

1. Preheat oven to 350.  In large microwave-safe bowl, combine chocolate & butter.  Heat 30 seconds, stir, and repeat until melted.  Stir in eggs, sugar, & vanilla.  Stir in flour & cocoa powder until just mixed.
2.  Spread batter into oiled 8-inch square baking dish.  Dot surface of batter with peanut butter; swirl through batter with a butter knife. 
3.  Bake 16 minutes or until cooked in the middle.  Let cool 20 minutes before slicing. 

Slow Cooker White Bean Chili

Source: Fresh from the Vegetarian Slow Cooker
(slightly modified by Aimee)

1 1/2 cups water

15 oz. can crushed tomatoes
2 cans (15 oz. each) white beans, drained & rinsed
(Great Northern beans work well)
15 oz. can hominy, drained & rinsed

1/2 cup chopped onion
2 cloves garlic, minced
1 jalapeno chile, seeded & chopped (optional)
1 TB chili powder
1/2 tsp cumin
1/2 tsp oregano
2 tsp cilantro
salt & pepper to taste

Combine all ingredients in slow cooker.  Cover & cook on low 6 hours. 

Plum Crisp

Source: PCrocker (Food.com)

Filling:
2 cups sliced plums
1/2 TB flour
1 TB sugar
1/2 tsp vanilla
1/4 tsp cinnamon

Topping:
6 TB flour
6 TB oats
1/4 cup brown sugar
pinch of salt
2 TB butter, melted

1. Preheat oven to 350 degrees. In a medium bowl toss plums, flour, sugar, vanilla, and cinnamon together.  Pour into ungreased 1 1/2-quart baking dish.
2. In a small bowl combine all topping ingredients. Mix with a fork until crumbly. Distribute topping mixture evenly over plums.
3. Bake 40 minutes or until topping is crispy and golden brown.

Spinach-Ricotta Pie

Source: New Moosewood Cookbook

1 frozen 9-inch deep dish pie shell, unthawed
1 TB butter
1 cup chopped onion
1 pound spinach (6 cups loose), stemmed & chopped
1/2 tsp salt
1/4 tsp pepper
1 tsp basil
15 oz. ricotta cheese
3 eggs, beaten
3 TB flour
1/2 cup shredded cheddar
paprika to top

1.  Preheat oven to 375.  Melt butter in large deep skillet; add onion & saute 5 minutes over medium heat.  Add spinach, salt, pepper, & basil; cook (stirring occasionally) until spinach is wilted.  Remove from heat.
2. In large bowl combine ricotta, eggs, flour, & cheddar.  Stir in spinach mixture; spread into pie crust & sprinkle with paprika.  Bake 1 hour or until cooked in the middle.  Let cool 10 minutes before serving.

Sweet Quinoa Muffins

Source: Vegetarian Times (modified by Aimee)
Makes 2 dozen muffins

1 1/2 cups cooked quinoa (3/4 cup uncooked)
1 cup buttermilk (or use 1 TB lemon juice plus enough milk to make 1 cup)
3 TB flaxseed meal
1 cup raisins
2 cups flour (whole wheat pastry flour works well)
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnmon
2 large eggs
1/3 cup oil
1/2 cup honey
1/2 cup sugar (I used brown sugar)

1. Combine cooked quinoa, buttermilk, & flaxseed meal in bowl; let stand 30 minutes.
2.  Place raisins in heat-proof bowl; cover with boiling water.  Let stand 30 minutes with the quinoa mixture; drain.
3. Meanwhile, preheat oven to 350.  Sift together flour, baking soda, salt, & cinnamon.
4. Beat eggs in large bowl.  Whisk in oil, honey, & sugar.  Stir in quinoa mixture.  Fold in flour mixture until just combined.  Fold in raisins.  Fill oiled muffin tins 3/4 full with batter.  Bake 20 minutes or until cooked in the middle.  Cool before serving.

Sweet Roasted Butternut Squash

Source: about.com (lowfat cooking)


1 small butternut squash (2 lbs)
2 TB orange juice 
2 TB maple syrup
1/2 tsp ground cinnamon 

1. Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.  
2. In a large glass baking dish, place a little water, enough to just cover the bottom.  Place wedges cut side up in dish. Combine orange juice and maple syrup and drizzle half of it over squash wedges. Sprinkle cinnamon on top. Cover with foil and roast for 45 minutes. Spoon remaining drizzle over wedges before serving.

Brown Rice, Lentil, & Onion Soup

Source: mahatmarice.com

2 TB oil
4 cups sliced white onion (about 2 onions)
1 TB sugar
2 cloves garlic, minced
1 cup white wine
3 1/2 quarts vegetable broth
(or three 32oz. containers plus 2 cups water)
3/4 cup uncooked brown lentils
1 cup uncooked brown rice
1/2 cup chopped fresh parsley
1 tsp dried basil
2 TB balsamic vinegar
salt & pepper to taste
croutons to top (optional)

1.  Heat oil in large pot.  Add onions & sugar; cook 20 minutes (stirring occasionally) or until the onions caramelize.
2.  Add garlic to pot & saute 2 minutes.  Stir in white wine and cook 5 minutes.  Stir in broth, (water), lentils & rice.  Bring to boil, reduce heat, cover & simmer 70 minutes or until lentils & rice are tender.
3. Stir in parsley, basil, vinegar, salt & pepper.  Cover & let steep 1 hour to enhance the flavor.  Serve with croutons.

White Bean Burgers

Source: Better Homes & Gardens (modified by Aimee)
Makes 10 patties

3 cans cannellini beans (15 oz. each), drained & rinsed
1/2 cup grated carrots
1/4 cup finely chopped onion
2 eggs, lightly beaten
2 TB chopped fresh parsley
1/2 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350.  In medium bowl, mash beans with a fork or potato masher.  Stir in remaining ingredients & form patties, placing onto oiled baking sheets.  Bake 10 minutes per side.  Serve on buns with condiments, or alone with a dipping sauce.

Creamy Carrot Potato Soup

Source: http://dunkandcrumble.com
Makes 8-12 cups soup

• 6 tablespoons (3/4 stick) unsalted butter
• 1 large onion, roughly chopped (1/2 to 1 cup)
• 3 large russet potatoes, peeled and cubed
• 1 pound carrots, peeled and cut into chunks (3 cups)
• 4 cups vegetable broth
• 1/2 cup milk or half and half
• 2 TB fresh dill
• 2 TB fresh parsley
• salt and pepper, to taste

1. In a large soup pot or dutch oven, melt the butter.  Add the onion and saute over medium heat, until softened, but not browned.  Add the potatoes, carrots, and broth (if needed, add water so veggies are just covered).  Bring to a boil, and then reduce heat and simmer the soup, covered, until the vegetables have softened, about 20 minutes.  Stir in dill & parsley.
2.  Using an immersion blender (or a food processor, working in batches), process the soup until smooth.  Stir in the milk, and season to taste with salt and pepper.  Enjoy hot, or divide into containers and freeze for later use.

Quinoa Bites

Source: http://fitfoodiemomma.com/
Makes 24 bites

1 cup uncooked quinoa
3 eggs, beaten

3/4 cup grated cheese 

1/2 tsp salt

1/4 tsp pepper

1/4-1/2 cup finely chopped veggies, optional

1.  Place quinoa with 2 cups water in small saucepan.  Bring to boil, reduce heat, cover & cook 15 minutes or until liquid is absorbed; set aside to cool at least 20 minutes.

2. Mix cooled quinoa well with all ingredients. Push into oiled mini-muffin tins. Bake at 350' for 20 minutes. Let cool for 10 minutes then remove from pan.

Energy Bites

Source: http://fitfoodiemomma.com/
Makes about 30 balls.

1 cup natural peanut butter
1/3 cup raw honey

1 3/4 cups rolled oats
1/2 c protein powder
1 tsp. vanilla extract

Heat peanut butter and honey in microwave for 30 seconds. Add in vanilla. Stir in oats and powder. Put in fridge for 20 minutes. Form into balls or press into a mini-muffin tin. Put in freezer for 15-20 minutes until hardened. Keep in refrigerator & enjoy!

Pasta with Caramelized Onion Sauce

Source: New Moosewood Cookbook (modified by Aimee)

1/2 cup oil
2-3 large onions (6-8 cups), thinly sliced
1/2 tsp salt
1 cup dry white wine
1 TB brown sugar, optional
1 cup crumbled feta (or other sharp soft cheese)
12 oz. pasta such as penne
1 cup chopped nuts (walnuts or cashews)
pepper to taste
parmesan to top, optional

1.  Heat oil in large skillet.  Add onions & saute over medium heat for about 15 minutes.  Add salt, lower heat, & continue to cook at another 50-60 minutes.  During this process, as soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn.  For a slightly sweeter taste, add 1 TB brown sugar.
2.  Add white wine, turn heat back up to medium, & simmer 15 minutes.  Set aside until ready to cook the pasta.
3.  Turn the heat back on under the sauce when you are ready to cook the pasta.  When the onions are hot, add the feta with 1/4 cup water & cook for 5-10 minutes until melted.  Toss with the cooked pasta & stir in chopped nuts.  Spoon onto plates & top with optional parmesan.

Lemon-Basil Pasta with White Beans

Source: Better Homes & Gardens (slightly modified by Aimee)
 Makes 4 servings

16 oz. linguine or other pasta
2 cans (15 oz each) cannellini beans, drained & rinsed (divided)
1 small lemon
1/4 cup olive oil

1 cup vegetable broth  
1 cup packed fresh basil leaves
3/4 tsp salt
1/2 tsp black pepper

1. Cook pasta according to package directions, adding 1 can of beans for the last 2 minutes of cooking.  Drain pasta & beans; cover to keep warm.
2.  Meanwhile, finely shred peel from the lemon (about 3 tsp).  In food processor combine lemon peel, juice from the lemon, basil, olive oil, salt, pepper, broth, & 1 can beans.  Cover & process until smooth, adding extra water until desired consistency.
3.  To serve, toss hot cooked pasta mixture with lemon-basil mixture.

Chuckwagon Soup

Source: The TVP Cookbook

1 cup textured vegetable protein crumbles (TVP)
3/4 cup hot water
1 TB ketchup
2 TB olive oil
1/2 cup chopped onion
2 cloves garlic, minced
15 oz. can diced tomatoes
4 cups vegetable broth
1 tsp basil
1 tsp oregano
10 oz. frozen mixed vegetables
salt & pepper to taste

1. Combine TVP, hot water & ketchup in bowl; set aside.
2. Heat oil in large pot; saute onion & garlic.  Add tomatoes, broth, basil, oregano, & TVP mixture.  Stir to combine.  Bring to a gentle boil & stir in veggies.  Simmer until heated through; season with salt & pepper.

Corncakes

Source: Clean Eating (Rachel Parker)

1 cup soy milk
1 tsp apple cider vinegar
1/2 cup stone ground cornmeal
1/2 cup whole wheat pastry flour
3 tsp baking powder
1/2 tsp salt
2 TB buttery spread (vegan, if desired)
2 TB pure maple syrup
3/4 cup corn kernels
oil for frying

1.  In large bowl, whisk milk & vinegar until frothy. Let sit for 5 minutes.
2.  Meanwhile, in medium bowl, combine cornmeal, flour, baking powder, & salt; set aside.
3.  Whisk buttery spread & syrup into milk mixture until combined.  Fold in cornmeal mixture until just combined.  Add corn kernels & stir all together.  Refrigerate for 5 minutes.
4.  Heat skillet on medium-high.  Working in batches, fry batter in 2 Tb increments.  Cook for 1 minute, until bubbles form.  Turn & cook until golden, about 1 more minute.  Garnish with yogurt, fruit, or applesauce.

Almond Rice Casserole

The TVP Cookbook

1 cup uncooked brown rice
1 cup TVP crumbles (textured vegetable protein)
7/8 cup hot water
1 TB ketchup
oil for frying
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup sliced toasted almonds
2 TB tamari or light miso
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
salt & pepper to taste

1.  Cook rice in 2 cups water; set aside to cool.  Transfer to large mixing bowl.
2.  Meanwhile, preheat oven to 350.  In small bowl combine TVP, water, & ketchup; set aside.
3.  Saute onion & garlic in oil; add to rice along with tamari & spices & TVP mixture.  Stir until well-combined & transfer to oiled baking dish.  Cover & bake 30 minutes.

Pistachio-Honey Cake with Berries & Cream

Source: Better Homes & Gardens

1 cup flour
1/2 cup cornmeal
1/4 cup pistachio nuts, ground (plus 2 TB extra to top)
2 tsp baking powder
1/2 tsp salt
1 stick butter, softened
3/4 cup plus 2 TB honey
2 eggs
1/2 cup milk
2 TB orange juice
8 oz. cream cheese or 1/2 cup mascarpone cheese
1 cup whipping cream
1/2 pint strawberries, sliced

1. Preheat oven to 325.  In medium bowl combine flour, cornmeal, ground nuts, baking powder, & salt.
2. In large mixing bowl, beat butter with mixer.  Ad 1/2 cup honey; beat until fluffy.  Slowly beat in eggs 1 at a time.  Add 3/4 of the flour mixture; mix until just combined.  Mix in milk & remaining flour mixture.  Spread batter into oiled 9 inch round cake pan.  Bake 35 minutes or until cooked in the middle.
3.  Cool cake on wire rack 10 minutes; remove cake from pan into plate.
4.  Meanwhile, in small saucepan heat 1/4 cup honey and orange juice, whisking to combine.  Brush mixture onto warm cake until absorbed.  Cool cake completely.
5.  Meanwhile, in medium mixing bowl beat cream cheese.  Add cream and 2 TB honey; beat until well combined.  Place in refrigerator until cake is cooled completely.  Spoon topping on cake, letting it drizzle down the sides. Top with strawberries & ground pistachios.

Peachy White Wine Sangria

idea from About.com

1 bottle white wine
1/2 cup Peach Schnapps
16. oz ginger ale or sparkling water (depending on how sweet the wine is)
1 large peach, sliced
1/2 cup sliced strawberries

Stir all ingredients together in large pitcher & serve chilled.

For an individual drink: 1 cup wine, 1 TB peach schnaaps, 1/4 cup ginger ale.

Cauliflower-Cheese Pie with Potato Crust

Source: New Moosewood Cookbook (slightly modified by Aimee)

Crust:
2 cups grated raw potato (packed)
2 TB finely chopped onion
1/2 tsp salt
1 egg white, lightly beaten
1 TB oil

Filling:

1 TB oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp basil
1/4 tsp thyme
1 medium cauliflower, cut into florets
2 eggs
1/4 cup milk
1 cup shredded cheddar
paprika to top

1. Preheat oven to 400.  Combine potato, 1/4 cup onion, salt, & egg white in bowl and mix well.  Transfer to oiled pie pan and press into bottom & sides to make a crust.  Bake for 30 minutes, remove from oven, brush the crust with a little oil, and bake it 10 minutes more.  Remove from oven & turn the temp down to 375.
2.  Meanwhile, place florets in food processor and pulse until coarsely chopped.  Heat oil in large skillet; add onion, garlic, salt, pepper, basil, & thyme and saute over medium heat a few minutes.  Add cauliflower, stir, and cover.  Cook until tender, stirring occasionally (about 10 minutes).
3.  Spread half the cheese onto the baked crust.  Spoon the sauteed cauliflower on top.  Beat the eggs & milk together, and pour over the top.  Sprinkle remaining cheese on top and dust with paprika.  Bake 40 minutes or until set.

Soy Crumble "Meat"balls

Source: Vegetarian Times (modified by Aimee)

oil for frying
2 cups soy crumbles (about 10 oz.)
½ cup whole wheat breadcrumbs
1 large egg, lightly beaten
2 TB grated parmesan
¼ tsp basil
¼ tsp oregano

Preheat oven to 400.  Heat a little olive oil in pan & saute soy crumbles until browned.  Place in bowl & add remaining ingredients; mix together until combined.  Roll into 1 inch balls & place on oiled baking sheet.  Bake 15 minutes or until browned & a little crispy.  Serve with pasta & sauce.

Key Lime Pie

Sources: Crust- Aimee's blog

Filling-  reluctantgourmet.com

Meringue- foodnetwork.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:

1/2 cup fresh lime juice (12-15 key limes or 4-5 common limes)

4 tsp grated lime zest

4 egg yolks (reserve whites for meringue)

1 - 14 ounce can sweetened condensed milk

Meringue Topping: 

4 egg whites

6 TB sugar

1/2 tsp cornstarch

pinch salt

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.

2. Make filling: Lower oven temp to 325.  Whisk the egg yolks and lime zest together in a bowl until tinted light green, about 2 minutes. Beat in milk, then juice and set aside at room temperature until it thickens. Pour the lime filling into crust, spread evenly, and then bake for 35 minutes until the center sets, but still wiggles when shaken.  Remove from oven and cool to room temperature.

3.  Make meringue topping: In a medium bowl beat the egg whites with an electric mixer until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the pie filling. Bake for 12 minutes or until lightly browned.  Cool to room temperature & refrigerate until ready to serve.

Feta & Garlic Dip

Source: allrecipes.com

1 cup crumbled feta cheese
1/2 cup sour cream
1/2 cup plain yogurt
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 tsp parsley flakes

Place all ingredients in a food processor. Puree until well-blended and smooth; serve with pita and vegetables.

Mac & Cheese Style Cauliflower

Source: Vegetarian Times
Makes 8 servings
Option for less servings: use only a small head of cauliflower and freeze half the sauce for a later time, or just cut the recipe in half.
1 large head cauliflower (8 cups florets)
2 TB butter
1 clove garlic, minced
3 TB flour
2 cups milk
2 cups shredded cheddar
1/2 cup nutritional yeast flakes
2 egg yolks, lightly beaten
1 cup breadcrumbs (Panko-style work well)

1. Preheat oven to 350. Steam florets until almost tender; set aside.
2. In large pot, melt butter. Saute garlic 1 minute. Whisk is flour until dissolved. Whisk in milk & cook over medium heat until thickened, stirring often. Remove from heat & stir in cheese, yeast, & egg yolks until cheese is melted. If desired, add up to 1 cup hot water for thinner consistency. Fold in cauliflower.
3. Spread cauliflower mixture into oiled 13 x 9 baking dish; sprinkle with breadcrumbs. Bake uncovered 30 minutes, or until casserole is hot & bubbly and breadcrumbs are crisp and brown.

Orange-Sweet Potato Truffles

Source: dietdessertndogs.com (modified by Aimee)
Makes about 42 truffles

Filling:
1 large yam or sweet potato, peeled & cubed
3 TB cornstarch
1/3 cup softened butter or coconut oil (this oil will be solid at room temp)
finely grated zest of one large orange
1/4 cup light spelt flour (or other flour)
1/8 tsp salt
1/3 cup honey or light agave nectar
1/2 cup milk
2 TB orange juice (or use Cointreau or another liqueur)
1 tsp pure vanilla extract

Chocolate Coating:
12 oz. bag dark chocolate chips (I used 60% cacoa Ghiardelli)

1. Steam yam cubes until tender, about 20 minutes. Purée in a food processor until very smooth. Measure out 1 cup of the purée and reserve the rest for another use. Return the one cup purée to the processor along with the cornstarch and butter, and blend until very smooth.
2. In a small saucepan, whisk together the flour, salt and honey until smooth. Add the milk slowly and whisk until incorporated; stir in the orange zest. Cook the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; lower heat to simmer and cook, stirring constantly, for about 30 more seconds. The mixture will end up like a very thick paste. Remove from heat and stir in the orange juice and vanilla until combined.
3. Turn the hot mixture directly into the processor bowl with the sweet potato and whir until the mixture is perfectly smooth and creamy. It should be soft, but stiff enough to hold a shape.
If the mixture is too thin to hold a shape, add a little more cornstarch to the processor bowl, and blend it in to the mixture.
4. Place the filling into a bowl and freeze until cold and firm, at least 1 hour. Then, using a melon baller or mini ice cream scoop, scoop balls (about 1/2 inch diameter) of filling onto a cookie sheet that’s been lined with plastic wrap; place in the freezer until firm.
5. Make chocolate coating: place chocolate chips in double boiler & melt, stirring constantly (add a little oil if needed). Remove truffle balls from freezer; using tongs, dip the truffles one at a time in the melted chocolate, release excess chocolate, and place them on the plastic. Allow to firm up in the freezer (they will actually begin to firm up fairly quickly because of the frozen filling). Using more melted chocolate, decorate tops with swirls or heart shapes if desired. Store in the freezer, but serve at room temperature.

Shepherd's Pie

Source: Clean Eating (bottom 2 layers modified by Aimee)

Makes about 10 servings

1 pound sweet potatoes, peeled & chopped
1/2 pound red potatoes, chopped
oil for frying
1/2 cup chopped onion
1/4 cup chopped celery
12 oz. frozen soy crumbles
1/2 tsp thyme
1/2 tsp sage
4-5 cups chopped veggies (I used frozen mixed veggies in the picture above)
1 cup cottage cheese
1 egg, lightly beaten
salt & pepper to taste

1. Preheat oven to 375. Place sweet potatoes & red potatoes in large pot of boiling water; cook until tender, about 20 minutes. Drain & return to pot.
2. Meanwhile, saute onion & celery in oil until fragrant. Add soy crumbles, thyme, & sage; saute, stirring often, until heated through. Remove from heat and spread into oiled 13 x 9 baking dish.
3. Steam veggies until unthawed or crisp-tender; layer on top of soy crumble mixture.
4. Add cottage cheese & egg to potatoes in pot. Stir and use a potato masher to mash until smooth. Season with salt & pepper. Spoon mixture on top of veggies in baking dish; smooth withg back of spoon. Bake 40 minutes, until lightly browned.

Lemon Bars

Source: Clean Eating (modified by Aimee)

1 cup plus 4TB spelt flour
4 TB cold butter, cut into cubes
1/4 cup plus 3 TB brown sugar
3 eggs
3-4 lemons, zested and juiced (about 1/2 cup juice & 2 tsp zest)
1/2 tsp baking powder
pinch of salt

1. Preheat oven to 350. In food processor, combine 1 cup plus 2 TB spelt flour, butter, & 1/4 cup brown sugar; pulse until finely crumbled. Transfer to bowl & stir in 1 beaten egg. Press mixture into oiled 8 x 8 square baking dish. Bake 18 minutes or until edges begin to brown.
2. Meanwhile, in bowl combine lemon zest & juice, 2 eggs, 2 TB spelt flour, 3 TB brown sugar, baking powder, & salt. Whisk until well-combined. Pour lemon mixture evenly over top of baked crust. Bake until set, about 15 minutes. Let cool completely & cut into bars.

Black Bean-Quinoa Burgers

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

1/2 cup quinoa
1 TB oil for frying
1 cup finely chopped onion
1/2 cup finely chopped mushrooms
1 can (15 oz) black beans, drained & rinsed
2 cloves garlic, minced
1 tsp oregano
1/2 tsp basil
1/4 tsp thyme
1/4 tsp sage
1/2 tsp salt (plus extra to taste)

1. Stir together quinoa and 1 1/4 cups water in saucepan. Bring to a boil, reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
2. Meanwhile, preheat oven to 375. Heat oil in skillet and saute onion & mushrooms until softened. Stir in 1/2 cup water, 3/4 cup of the black beans, garlic, oregano, basil, thyme, & sage. Simmer 5 minutes or until most of the liquid is absorbed.
3. Transfer onion mixture to food processor, add 3/4 cup of the cooked quinoa, and process until smooth. Transfer to bowl & add remaining beans, quinoa, & salt (mixture will be mushy).
4. On oiled baking sheet, spoon mixture into 8 spots and flatten into patties. Bake 20 minutes per side (be careful when flipping over... patties can break apart easily). Serve on a bun with condiments or alone with aioli.

Roasted Garlic Aioli

Source: Clean Eating
Makes about 3/4 cup

1 head garlic
1 TB olive oil

2 tsp chives
1 TB Dijon mustard
1/4 cup mayo
1/4 cup plain Greek yogurt
2 TB lemon juice
1/4 tsp salt
1/4 tsp black pepper

1. Preheat oven to 400. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves (at the pointed top), exposing the individual cloves of garlic. Place on a piece of foil & drizzle olive oil over the top. Seal & bake 45 minutes, or until the cloves are softened.

2. Remove garlic from oven & let cool, and then separate heads into cloves and squeeze each clove to extract the garlic. Place in food processor with rest of ingredients & puree until smooth. Cover & refreigerate until needed.

Sweet Potato Brownies

Source: paleomg.com

1 small sweet potato, peeled & cubed
1/4 oil
3 eggs, beaten
1/3 c. raw honey
1/2 tsp vanilla
6 TB flour
2 TB unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup dark chocolate chips

1. Preheat oven to 350. Steam sweet potato until very tender, about 15 minutes. Place in food processor with oil; puree until smooth & transfer to bowl. Stir in eggs, honey, & vanilla.
2. In small bowl stir together flour, cocoa powder, baking powder, & cinnamon. Add to sweet potato mixture & stir well. Fold in chocolate chips.
3. Pour into 8x8 oiled baking dish. Bake for 35 minutes or until cooked in the middle. Cool completely before serving.

Creamy Tomato Basil Soup

Source: chagave.com

2 stalks celery
1 small onion
2 cloved garlic
1 stick butter, cubed & divided in half
2 cans (28 oz each) crushed tomatoes
1 can (15 oz) vegetable broth
1/2 cup fresh basil leaves, chopped (divided)
8 oz. cream cheese
3 TB honey or agave
salt & pepper to taste

1. In food processor, add celery, onion, & garlic; pulse on high until pureed. Melt half the butter in large pot; add celery mixture & saute over medium heat abouyt 10 minutes or until fragrant.
2. To pot, add tomatoes, broth, and half the basil; bring to a boil, stirring occasionally. Reduce heat, cover, & simmer 15 minutes, stirring occasionally.
3. Cut cream cheese into cubes and place in food processor along with 1 cup of the hot soup. Process until cream cheese is dissolved & add to pot, along with honey & remaining basil & butter. Stir until combined; add salt & pepper to taste.

Chocolate-Sesame Cookies

Source: Better Homes & Gardens
Makes 3-4 dozen cookies

2/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 TB butter
8 oz. semisweet chocolate
3 TB tahini
2 eggs
3/4 cup packed brown sugar
1 tsp vanilla
2/3 cup sesame seeds

1. In small bowl, combine flour, baking powder, & salt. Set aside.
2. Melt butter in small saucepan (low heat). Stir in chocolate until melted. Remove from heat; stir in tahini.
3. In large mixing bowl beat eggs until frothy. Add brown sugar & vanilla; beat until well-combined & light. Beat in chocolate mixture. Beat in flour mixture until just combined. Cover & chill dough 1 hour or until easy to handle (dough will be very sticky).
4. Preheat oven to 350. Roll dough into 1-inch ball; roll balls in sesame seeds to coat. Place on oiled cookie sheets 2 inches apart.
5. Bake 12 minutes or until puffed & set on the bottoms. Cool completely & serve.

Aimee's Vegetable Lasagna

9 whole wheat lasagna noodles
15 oz. ricotta
1 block tofu (14 oz), mashed
½ cup grated Parmesan cheese
2 cups chopped spinach (loosely packed)
2 eggs, beaten
2 TB parsley
2 tsp oregano
1 jar pasta sauce (24 oz)
1 cup shredded cheddar
1 small zucchini, sliced (about 1 cup)
1 cup chopped mushrooms
1/2 cup chopped fresh basil (loosely packed, plus extra for garnish)
2 cups shredded mozzarella

1. Preheat oven to 350. Cook noodles according to package directions.
2. Meanwhile, mix ricotta, tofu, parmesan, parsley, 1 tsp. oregano, eggs, & spinach.
3. Layer 1 cup sauce on bottom of a 13x9x2 baking dish. Layer 3 noodles, ½ ricotta mixture, 1/2 cup cheddar, zucchini slices, & 1/4 cup basil. On top, layer 1/2 cup sauce, 3 noodles, 1/2 ricotta mixture, 1/2 cup cheddar, mushrooms, & 1/4 cup basil. On top, layer 3 noodles & remaining sauce. Cover with foil & bake 45 minutes.
4. Remove from oven & take off foil. Top with mozzarella & 1 tsp oregano (& optional extra basil). Bake 15 minutes uncovered. Let stand at least 5 minutes before serving.

Baked Asiago Hummus with Caramelized Onions

Source: Better Homes and Gardens

2 TB butter
1 cup red onion (thinly cut into rings)
1/2 tsp brown sugar
15 oz. can garbanzo beans, drained & rinsed
2 TB olive oil
1 TB sesame oil
3 TB water
1 clove garlic, chopped
1/4 tsp rosemary
1/2 tsp salt
1/4 tsp black pepper
2 TB plus 1/4 cup finely shredded Asiago cheese
Toasted baguette slices, carrots, & celery for dipping

1. Preheat oven to 450. Melt butter in a pan over medium-low heat; add sugar & stir to dissolve. Add onions; cook & stir 15 minutes or until tender & caramelized. Coarsely chop & set aside.
2. In food processor combine beans, olive oil, sesame oil, water, garlic, rosemary, salt & pepper. Process until smooth. Stir in 2 TB Asiago & spread evenly in pie plate.
3. Top with caramelized onions & 1/4 cup Asiago. Bake 8-10 minutes or until cheese is browned & hummus is heated through.

Honey Lemonade

Source: hillbillyhousewife.com

3/4 cup honey
2 cups hot water
1 cup lemon juice (about 8 lemons)
optional: lemon slices

Combine the hot water and honey in a 2-quart pitcher. Stir until the honey is dissolved. Add the lemon juice and enough cold water to fill the pitcher. Stir in optional lemon slices and serve over ice.

Rice & Greens Bake

Source: The New Moosewood Cookbook (slightly modified by Aimee)

Makes at least 8 servings

2 cups uncooked brown rice
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds spinach (or other greens), chopped (12 cups)
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cayenne
1-2 tsp mustard (optional)
1/2 cup sunflower seeds
3 eggs, beaten
1 cup milk
1 1/2 cups shredded cheddar, divided
paprika to top

1. Cook rice in 4 cups water; set aside.

2. Preheat oven to 350. In large pot, saute onion & garlic 2 minutes. Add greens & saute (stiirring frequently) until just wilted. Add rice to spinach mixture along with salt, nutmeg, cayenne, optional mustard, seeds, eggs, milk, and 1 cup cheddar. Stir until well-combined.

3. Spread mixture into oiled 13 x 9 baking dish. Sprinkle remaining 1/2 cup cheddar and paprika. Bake uncovered 40 minutes or until lightly browned on top.

Apple Strudel

Source: Clean Eating (modified by Aimee)
Makes 3 strudel rolls
When serving as a dessert, top with cinnamon honey cream-cheese sauce (recipe below).

5 Golden Delicious apples
1 cup raisins
1/4 cup honey
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
18 sheets phyllo (14 x 9), thawed
cooking spray
3/4 cup graham cracker crumbs
3 TB butter, melted
optional: 1 cup chopped walnuts to replace 1 apple

1. Preheat oven to 350. Peel & core apples; chop into coarse pieces & place in large bowl. Add raisins, honey, vanilla, cinnamon, & nutmeg (and optional walnuts).
2. Place 1 sheet of phyllo on clean flat work surface, spray with oil, & evenly sprinkle 2 tsp graham cracker crumbs over the top. (Keep remaining phyllo covered with plastic wrap until needed.) Repeat layers for a total of 6 sheets of phyllo (don't spray oil/crumbs on last sheet). Spread 1/3 of apple filling into a long log on top , leaving at least 1 inch space all around. Snugly roll all phyllo layers over filling, jellyroll style, tucking in. Carefully transfer to oiled baking sheet & brush with butter. Repeat steps for 2 more strudels (a second baking sheet may be needed).
3. Bake strudels until deep golden brown & flaky, about 30 minutes. Cool a little. To serve, use a serrated knife to cut each strudel crosswise into serving portions. Top with optional sauce.


Cinnamon Honey Cream-Cheese Sauce:

4 oz. cream cheese, softened
2 TB honey
2 TB milk
1/4 tsp cinnamon

In small bowl, beat together all ingredients until evenly blended and smooth. Cover & refrigerate for at least 1 hour to allow flavors to meld.
To maximize the consistency of this sweet sauce, remove it from the refrigerator about 30 minutes before serving.

Chocolate Honeycake

Source: The New Enchanted Broccoli Forrest

1 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 1/2 tsp baking powder
3/4 cup honey
2 eggs
1 tsp vanilla
1 oz. unsweetened chocolate
1/2 cup butter (1 stick) or oil
1 cup chocolate chips
1/2 cup chopped nuts (optional)

1. Preheat oven to 350. Combine flour, cocoa, salt, & baking powder in bowl.
2. Place honey in another bowl, and beat at high speed with an electric mixer for about 2 minutes. Add the eggs one at a time, beating well after each. Stir in vanilla.
3. In small saucepan, melt the butter over low heat; stir in unsweetened chocolate until melted. If using oil, melt the chocolate alone (in double boiler) and stir in the oil.
4. Beat the melted chocolate mixture into the honey mixture. Fold in the dry ingredients & chocolate chips (& optional nuts); stir until well-combined. Spread into greased 8-inch square pan. Bake 35-40 minutes or until cooked in the middle. Cool completely before slicing.

Aimee's Black-Eyed Pea Squares

Makes 12 squares

1 1/2 cups dried black-eyed peas, soaked overnight
oil for frying
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
1/2 cup flour
3 eggs, beaten
8 oz. sour cream
1 TB soy sauce
1/2 tsp salt plus more to taste
1/4 cup bread crumbs
1/4 cup shredded parmesan cheese

1. Heat oil in saucepan & saute onion & garlic. Drain the peas and add to saucepan along with thyme, oregano, & basil. Add enough water to just cover; bring to boil, reduce heat, cover & simmer 40 minutes or until peas are tender.
2. Partially mash the pea mixture. Stir in flour, eggs, sour cream, soy sauce, & salt. Spread mixture in oiled 13 x 9 baking dish.
3. In small bowl combine bread crumbs & cheese; sprinkle over the top. Cover & bake 55 minutes or until lightly browned. Cut into squares & serve with ketchup or other condiment of choice.
Option: cut into larger squares & serve on a bun as a burger