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.