Peanut Butter Fudge

Source: The Oats, Peas, Beans & Barley Cookbook
Makes one 8 x 8 pan

1/4 cup plus 2 TB honey
2 TB molasses
1/2 cup peanut butter
1/2 tsp. vanilla
1/4 cup chocolate chips, melted
1 cup plus 2 TB milk powder

Combine honey, molasses, and peanut butter; beat until smooth.  Stir in vanilla and melted chocolate.  Stir in milk powder & knead a little.  Press into oiled 8 x 8 pan; cover & refrigerate. Cut into one inch squares when ready to serve.

Pasta-Chickpea Soup

Source: Vegetarian Times
makes 6 servings

A cousin of pasta e fagioli, this soup (pasta e ceci) features chickpeas instead of white beans.

1/2 cup ditalini pasta
1 TB olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp crushed rosemary
3 Roma tomatoes, seeded & chopped
15 oz. can garbanzo beans, rinsed & drained
Optional garnishes: parmesan cheese & parsley.

1. Cook pasta according to package directions; drain & set aside.
2. Meanwhile, heat oil in large pot. Saute onion & garlic until fragrant.  Stir in tomatoes & rosemary; saute a little more.
3. Add chickpeas, and slightly mash to thicken soup. Stir in broth & bring to a boil.  Simmer until heated through. Stir in pasta and serve with optional garnishes.

Herb & Hemp Twice Baked Potatoes

Source: Vegetarian Times
Makes 4 potato halves

1/4 cup cashews
2 large baking potatoes
1 1/2 TB nutritional yeast
1 TB coconut oil, melted
1 TB lemon juice
1 TB yellow miso paste
1/2 cup fresh chives, minced
1/2 cup fresh parsley, minced
1/2 cup hemp seeds
1 TB butter, optional
2 TB milk, optional
3 TB shredded cheese, optional

1. Soak cashews in a bowl of cold water for 1 hour; drain.
2.  Meanwhile, preheat oven to 400.  Bake potatoes 60 minutes or until tender.  Cool until easy to handle.
3. In food processor, place soaked cashews with yeast, coconut oil, lemon juice, & miso.  Blend until smooth & transfer to large bowl.
4. Slice off top 1/3 of each potato lengthwise.  Scoop potato flesh from larger halves into bowl with cashew mixture. Mix well; stir in chives, parsley, & hemp seeds. Stuff mixture back into 2 larger potato skins.
5. Either discard smaller potato halves, or try Aimee's idea: Scoop potato flesh from smaller halves into bowl.  Mash together with butter, milk, & cheese (and other ingredients such as chives or dill if desired).  Stuff mixture back into 2 smaller potato skins.
6.  Place stuffed potatoes on baking sheet, & bake 20 minutes or until tops are golden.