Fudge Brownies

Source: New Moosewood Cookbook

5 oz. unsweetened baking chocolate
2 sticks butter, softened
1 3/4 cups packed brown sugar
5 eggs
1 1/2 tsp vanilla
1 cup flour (use 3/4 cup for fudgier brownies)
Optional: 1 cup walnuts or chocolate chips

1. Preheat oven to 350.  Slowly melt chocolate; let cool for about 10 minutes.
2. Cream the butter & sugar in large bowl with electric mixer, until light & fluffy.  Add the eggs, one at a time, beating well after each.  Stir in vanilla.
3. Stir constantly as you drizzle in the melted chocolate.  Beat 1-2 minutes more with mixer.
4. Stir in flour & optional ingredients.  Mix just enough to blend thoroughly.
5.  Spread into oiled 13 x 9 pan.  Bake 25 minutes or until cooked in the middle.  Cut into squares while still hot, then cool at least 10 minutes.

Granola Bars

Source: Prevention 
Makes an 8 x 8 pan of bars

2 cups cereal, coarsely chopped (puffed rice or granola)
3/4 cup roasted nuts, coarsely chopped
3/4 cup dried fruit, coarsely chopped
2 TB whole wheat flour
optional ingredient: 1/2 cup chocolate chips, 1/2 cup pumpkin seeds, 2 TB flaxseeds, 2 TB sesame seeds, or 2 TB sunflower seeds
1/3 cup honey or brown sugar
1/2 tsp salt
2 large egg whites
1/2 tsp vanilla

1.  Preheat oven to 300.  In bowl mix together cereal, nuts, fruit, flour, & optional ingredients.
2.  Combine honey/sugar & salt in small bowl.  Whisk in egg whites & vanilla.  Pour mixture into dry ingredients & stir to combine.
3.  Using wet hands, press mixture into oiled 8 x 8 pan.  Bake 50 minutes or until dry to the touch.  Cool completely & cut into bars.  Wrap with saran wrap individually if desired.

Flatbread 3 Ways

Source: New Moosewood Cookbook
Makes six 7-inch diameter breads

1 cup flour plus extra
1/2 tsp salt
1/2 cup water
oil for cooking

1. Preheat oven to 325.  Place the flour & salt in bowl; slowly stir in water until a dough forms.
2.  Transfer the dough to a clean, floured surface and knead for a few minutes.  Add extra flour if necessary to keep it from becoming sticky.  Divide dough into 6 equal balls, and roll each one into a very thin circle.  Add flour as necessary to roll out.
3. Place the flatbread on an oiled baking sheet & brush tops with a little oil.  Bake 10-15 minutes until very lightly browned.  Remove from oven.  To reheat, wrap in foil and place in 300 degress oven 10-15 minutes.

TORTILLAS: Make as directed above.

CHAPPATIS (Indian flatbread): Substitute 1/2 cup whole wheat flour for 1/2 cup of the white flour.
For variety, add minced garlic or other flavoring, and/or sprinkle with garlic salt.

CHINESE GREEN ONION PANCAKES: Add 3 chopped green onions to the flour mixture before kneading.  Sprinkle with a little salt.

Basil-Ricotta Penne with Crispy Pine Nut Topping

Source: Vegetarian Times (modified by Aimee)
Makes 6-8 servings

I added more pasta to this recipe to increase serving sizes, and also turned it into a casserole rather than individual ramekins.

8 oz. penne pasta (preferable whole wheat)
5 tsp olive oil, divided
1 shallot, chopped
1 clove garlic, minced
2 tsp flour
3/4 cup milk
15 oz. ricotta
1/2 cup + 2 TB Parmesan cheese
1/4 cup chopped fresh basil
salt & pepper to taste
2 TB pine nuts
2 TB panko bread crumbs
1/2 tsp basil

1.  Cook pasta according to package directions.  Drain, drizzle with 2 tsp olive oil, stir, & set aside.
2.  Meanwhile, heat 1 1/2 tsp oil in large saucepan over medium heat.  Add shallot & saute 3 minutes; add garlic & saute until fragrant, about 1 minute.  Stir in flour until paste forms.  Gradually whisk in milk.  Bring to a boil, reduce heat, & cook until sauce thickens, 5-10 minutes, stirring occasionally.  Stir in ricotta & 1/2 cup Parmesan.  Remove sauce from heat; stir in fresh basil, salt & pepper.  Stir penne into sauce. Spread mixture into oiled casserole dish.
3.  In small bowl combine 2 TB Paremesan, pine nuts, panko, dried basil, & 1 1/2 tsp oil.  Sprinkle evenly over casserole.  Bake 30 minutes or until crispy & browned on top.

Apricot-Almond Bread

Source: The New Moosewood Cookbook

1 1/2 cups chopped dried apricots
1 1/2 cups water
2 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 TB softened butter
1/2 cup honey or maple syrup
1 egg, beaten
1 tsp vanilla
1 tsp grated orange or lemon rind
1 cup finely chopped almonds

1.  Preheat oven to 350.  Place apricots & water in small saucepan and bring to a boil.  Reduce heat, cover & simmer 10 minutes.  Transfer to a large bowl, and allow to cool at least 15 minutes.
2. Meanwhile, in separate bowl stir together flour, baking soda, baking powder, & salt.
3. Stir butter & honey/syrup into cooled apricot mixture.  Stir in the egg, vanilla, & orange rind.  Add dry ingredients & almonds; stir to combine.  Spread into oiled loaf pan; bake about 50 minutes or until browned on top & cooked in the middle.  Let cool 10 minutes in the pan & remove; let cool at least 15 minutes more before slicing.

Cuban Black Beans & Rice

Source: adapted by savvy vegetarian from Cooks Illustrated, slightly modified by Aimee
Makes 8 servings

1 1/2 cups uncooked brown rice
2 cans black beans (15 oz each), liquid reserved
1 vegetable bouillon cube
1 TB soy sauce
1 TB tomato paste (or ketchup)
1 TB oil
1 large stalk celery, chopped
1 cup chopped green pepper
1/2 cup chopped onion
3-4 cloves garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp oregano
1/2 tsp smoked paprika
hot sauce. fresh cilantro & lime wedges for garnish

1. Place rice and 3 cups water in pot.  Bring to boil, reduce heat, cover & simmer 40 minutes or until liquid has been absorbed; set aside.
2. Meanwhile, place liquid from beans in 2 cup measuring cup, and add enough water to make 1 1/2 cups.  place in saucepan along with cube, soy sauce, & tomato paste.  Simmer 10 minutes; stir in black beans & simmer 5 minutes more.  Set aside.
3.  Preheat oven to 350.  Heat oil in skillet; saute celery, green pepper, onion, & garlic until softened.  Add in spices & saute a little more.
4.  Place rice in large bowl.  Stir in bean sauce & veggie mixture.  Spread in oiled 13 x 9 dish, cover & bake 30 minutes.  Serve with garnishes.

Zucchini Parmesan Crisps

Source: Ellie Krieger (Food Network)

2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup grated Parmesan
1/4 cup Panko bread crumbs
garlic salt to taste
Freshly ground black pepper

1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
2. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
3. Bake the zucchini rounds until browned and crisp, about 12 minutes per side. Remove with spatula. Serve immediately.

Chickpea Pancakes with White Bean & Basil Tapenade

Source: Clean Eating

Called socca in France or farinata in Italy, this savory pancake is a traditional street food among the locals of both regions.  
After realizing I didn't have a cast iron skillet for the oven (what the original recipe called for), I experimented and made mini pancakes & crepes on a regular griddle.  
Breakfast idea: serve with jelly or syrup instead of the tapenade!

1 cup garbanzo bean flour
3 TB olive oil, divided
1/2 tsp salt
1 cup cooked or canned cannellini beans
2 TB chopped fresh basil leaves, plus extra for garnish
1 clove garlic, minced
salt & pepper to taste

Make tapenade:
Place beans, 1 TB olive oil, 3 TB water, basil, & garlic in food processor; puree until smooth.  Transfer to lidded bowl & refrigerate until ready to use.

Make pancake batter:
Pour 1 1/3 cups water into medium bowl.  Add flour to bowl slowly, whisking in until smooth.  Allow mixture to stand at room temperature for at least 1 hour.  Stir in 2 TB olive oil & salt.

Aimee's Mini Pancakes or Crepes (great as an appetizer):
Coat griddle with nonstick cooking spray & heat to medium high.  Ladle small amounts of batter onto griddle, forming pancakes about 2 inches in diameter.  Cook 5-10 minutes; flip & cook a few minutes more. Serve with tapenade.

Large pancake:
Preheat oven to 450.  Heat a 10-inch cast-iron skillet on medium-high.  Add 2 TB oil, pour in all of batter, & cook about 1 minute (until edges of pancake begin to turn golden brown).  Do not flip; place skillet in oven & bake about 25 minutes, until crisp around the edges & light golden brown.  Slide pancake onto cutting board & slice into 8 equal wedges.

Aimee's Brown Rice Risotto Pilaf

This recipe started as a pilaf, but I had a hard time getting the rice to absorb the broth so I kept adding more, making it have a risotto type texture.  

1/2 cup chopped onion
2 cloves garlic, minced
1 TB olive oil
1 1/4 cups brown rice, uncooked
15 oz. can vegetable broth
1/2 tsp thyme
1/4 tsp pepper

1. Heat oil in medium saucepan; saute onion & garlic until fragrant. Stir in rice & cook a few minutes, stirring until lightly browned.  Stir in 1 cup broth, 1 1/2 cups water, thyme, & pepper.  Bring to boil, reduce heat, cover & simmer 40 minutes or until water is absorbed.
2. Stir in rest of broth; bring to boil again, reduce heat, cover & cook 10 minutes more or until broth is absorbed.  Add 1 cup water, bring to boil again, reduce heat, cover & cook 10 minutes more or until broth is absorbed.  Check to see if rice is tender & slightly mushy; if not, add water as necessary & continue to cook.

Eggplant Patties

Source: Better Homes & Gardens? (slightly modified by Aimee)
Makes 6 patties

1 medium eggplant, peeled & cut into quarters (about 3/4 pound)
3/4 cup breadcrumbs, plus extra for coating
1/2 tsp baking powder
1/4 cup finely chopped onion
1/4 cup Parmesan cheese
1 tsp dried parsley
1 large egg, beaten
salt & pepper to taste

1. Preheat oven to 400.  Bring large pot of water to a boil; place eggplant quarters in, cover & boil 15 minutes.  Drain & cool.
2. Remove most seeds from the eggplant.  Place in food processor & puree until mush; transfer to large bowl.  Stir in breadcrumbs, baking powder, onion, cheese, parsley, egg, salt & pepper.  Shape into patties, coat in bread crumbs, & place on oiled baking sheet.  Bake 10 minutes per side.

Serving suggestion: top with tomato sauce & mozzarella; broil until cheese is melted.  Serve with spaghetti.

Quinoa-Black Bean Casserole

Source: Spark Recipes (modified by Aimee)

Makes 8 servings

1 cup quinoa, uncooked
3 cups cooked black beans (or two15-ounce cans, drained and rinsed)
1 large sweet potato, shredded
1 1/2 cups shredded cheddar cheese
1/2 tsp ground cumin

salt & pepper to taste
2 eggs, beaten
1 cup salsa
fresh cilantro, chopped, for garnish (optional)

sour cream to top (optional)

1. Preheat oven to 350° Place quinoa in saucepan with 2 cups water; bring to boil, reduce heat, cover & simmer 15 minutes or until all water is absorbed.

2. Meanwhile, in a large bowl, mix together the black beans, sweet potato, 1⁄2 cup of the cheese, salsa, and the cumin, salt, and pepper. Stir in cooked quinoa & eggs.  Spread into an oiled 13” x 9” casserole dish. 
3. Sprinkle the remaining 1 cup cheese over the top and bake, covered, for 30 minutes. Garnish with the cilantro & serve with sour cream if desired.