Baked Ravioli with Pumpkin Cream Sauce

Source: Favorite Brand Name Vegetarian (modified by Aimee)
Makes at least 8 servings

36 oz. bag frozen cheese ravioli
2 TB butter
1 large shallot, finely chopped
1 1/2 cups cream
1 can pumpkin (15 oz)
1 cup shredded Asiago
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp black pepper
1 cup Panko bread crumbs

1. Preheat oven to 375. Cook ravioli in large pot according to package directions. Drain well; cover & keep warm.
2. Melt butter in same large pot; add shallot & cook 3 minutes. Add cream, pumpkin, 1/2 cup Asiago, salt, nutmeg, & pepper. Cook & stir until cheese melts. Gently fold in ravioli.
3. Transfer ravioli mixture to oiled 13 x 9 baking dish. Combine remaining cheese & bread crumbs in small bowl; sprinkle evenly over dish.
4. Bake 30 minutes or until bubbly & lightly browned.

Salsa

Source: Vitamix

1/2 cup onion
1 tsp lemon juice
1 jalapeno, halved & seeded
1/4 cup packed fresh cilantro leaves
6 Roma tomatoes, quartered

Place ingredients in blender; pulse on & off about 5-10 times. Season with salt if desired. Serve with tortilla chips.

Pineapple with Avocado or Mango Refresher

Source: Vitamix

1 1/4 cups pineapple chunks
1/2 cup avocado (pitted & peeled) or mango slices
1/4 cup frozen strawberries
1/8 inch-thick slice lemon with peel, seeded
1/2 cup water
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Blueberry Yogurt Smoothie

Source: 100 Best Smoothies & Juices

1/2 cup vanilla yogurt
1/2 cup water
1 cup frozen blueberries

Place all ingredients in blender and blend until smooth.

Kale and Pear Smoothie

Source: Vitamix (slightly modified by Aimee)

1/2 cup green grapes
1/2 medium orange, peeled & seeded
1/2 medium Bartlett pear
1/2 medium banana, peeled
1 cup kale
1/2 cup water
1 cup ice cubes

Place all ingredients in blender and blend until smooth.

Kiwi Strawberry Smoothie

Source: Vitamix

1 kiwi, peeled
1/4 medium banana, peeled
1/2 cup unsweetened strawberries
1/2 cup pineapple chunks
1/2 cup water or juice
1 cup ice cubes

Place all ingredients in blender and blend until smooth.

Pineapple Frosty

Source: Taste of Home

1/4 cup milk
2 cups vanilla ice cream
3/4 cup pineapple chunks
1/4 tsp cinnamon

Place all ingredients in blender and blend until smooth.

Orange Juice Plus

Source: Vitamix

2 medium oranges, peeled, halved & seeded
1/4 cup water
1/4 tsp vanilla
1 TB honey
3/4 cup ice cubes

Place all ingredients in blender and blend until smooth.

Blueberry Frosty

Source: Vitamix

1 cup blueberries
1/2 cup vanilla ice cream
1 TB honey
1 cup milk
1 cup ice cubes

Place all ingredients in blender and blend until smooth.

Frozen Strawberry Grape Juice

Source: Vitamix

1 cup green grapes
1 cup red grapes
1 cup frozen unsweetened strawberries
1/2 cup water
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Spinach Cocktail

Source: Vitamix

1 1/2 cups pineapple chunks
2 fresh mint leaves
1 cup spinach leaves
1 cup ice cubes

Place all ingredients in blender and blend until smooth. (Add water if using frozen pineapple).

Peanut Butter Banana Smoothie

Source: Vitamix

1 cup milk
1 1/2 medium bananas, peeled
1/4 cup peanuts
1 cup ice cubes

Place all ingredients in blender and blend until smooth.

Fruit & Vegetable Powerhouse

Source: Vitamix

1 cup pineapple chunks
1/4 medium apple, cored
1/2 medium banana, peeled
1 TB walnuts
1/2 cup chopped carrots
1/3 cup chopped celery
1 large lettuce leaf
1/3 cup spinach leaves
1 TB raisins
1 cup ice cubes

Place all ingredients in blender and blend until smooth.

Banana Lemonade

Source: Vitamix

1 medium banana, peeled
1 medium lemon, peeled & seeded
1 cup pineapple chunks
1 cup ice cubes

Place all ingredients in blender and blend until smooth.

Mango Delight

Source: Vitamix

1/2 cup water
1 medium orange, peeled, halved, & seeded
1/2 medium banana, peeled
1/2 cup pineapple chunks
1/2 cup mango slices
2 frozen strawberries (1/4 cup)
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Carrot Raisin Drink

Source: Vitamix

3/4 cup chopped carrots
3/4 cup vanilla yogurt
1/4 cup raisins
1 cup ice

Place all ingredients in blender and blend until smooth.

Kale-Banana Smoothie

1 cup ice
1 1/2 cups almond milk
2 tsp lemon juice
2 cups packed kale
1 banana, peeled

Place all ingredients in blender and blend until smooth.

Blueberry-Cucumber Smoothie

Source: Vegetarian Times

• 2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups)
• 1 cup low-fat vanilla yogurt
• 1 cup frozen blueberries
• 1–2 Tbs. honey or agave nectar
• 1 Tbs. lemon juice

Place all ingredients in blender, and blend until smooth.

Sunrise Smoothie

Source: Vitamix

1 medium orange, peeled, halved, seeded
1 small banana
1/2 cup pineapple chunks
3 frozen unsweetened strawberries
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Strawberry Banana Smoothie

Source: Vitamix

1 small banana, peeled
4 frozen unsweetened strawberries
1 small apple, cored
3/4 cup ice cubes

Place all ingredients in blender and blend until smooth.

Fruity Red Smoothie

Source: Taste of Home (modified by Aimee)

3/4 cup cranberry juice
1 cup (8 oz.) strawberry yogurt
1 1/2 cups strawberries
1 cup raspberries
(use fresh or frozen berries)
2 TB maple syrup or honey

In a blender, combine all ingredients & puree until smooth.

Mango Tango Smoothie

Source: Taste of Home

1 mango, peeled & chopped
1 medium banana, peeled & frozen
1 cup milk
1/2 cup yogurt
1/2 cup juice (pineapple)

Process all ingredients in a blender until smooth.

Spicy Tempeh Hash

Source: Vegetarian Times

1 red potato, diced
oil for frying
8 oz. cubed tempeh
1 cup chopped onion
1 small green pepper, chopped
2 tsp paprika
1/2 tsp garlic powder
pinch cayenne pepper
salt to taste

1. Heat oil in large skillet; fry potatoes, stirring occasionally, until almost tender.
2. Meanwhile, steam tempeh and crumble into a bowl. Add to potatoes along with rest of ingredients. Cook & stir until potatoes are tender.

Veggie Pancakes

Source: Family Fun

2 cups grated zucchini
1 cup grated carrots
1 cup corn kernels
1 large egg, beaten
2 TB plain yogurt
1/2 tsp salt
1/8 tsp pepper
1/2 cup flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 cup shredded cheddar
oil for frying
optional sour cream for dipping

1. Squeeze excess liquid from zucchini and place in large bowl. Stir in the carrots and corn.  Stir in the egg, yogurt, salt & pepper.
2. In a small bowl, combine the flour, cornmeal, & baking powder. Add to the veggie mixture along with the cheddar, and stir to combine.
3. Heat oil in large skillet. Spoon batter (3 TB each) into the pan & flatten with a fork. Working in batches, cook the pancakes until golden brown, about 3-5 minutes per side. Serve with sour cream.