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.