Hush Puppies (Corn Fritters)

Source: Hodgson Mill

1 1/2 cups corn meal
1/4 cup flour
2 tsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/3 cup finely chopped onion
1 egg, beaten
1/4 cup water
1/2 cup buttermilk

Combine dry ingredients in medium bowl.  Stir in remaining ingredients until just moistened.  Let dough sit 5 minutes.  Meanwhile, heat oil in large skillet or griddle.  Drop dough by rounded tablespoonfuls into hot oil & fry until dark golden brown (~2 minutes), turning once.  Drain on paper towels.

Whole Grain Pancakes

Source: Prevention magazine
Makes 16

3/4 cup whole wheat flour
1/3 cup oats
1/3 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 3/4 cups buttermilk
2 large eggs
1 large egg white
2 TB brown sugar

1. In medium bowl, combine flour, oats, cornmeal, baking powder, baking soda, & salt.  In another larger bowl lightly beat eggs; stir in buttermilk & brown sugar.  Stir in dry ingredients.  Let stand 15 minutes.
2. Heat oiled griddle over medium heat.  Drop batter in scant 1/4 cup measurements for each pancake, onto hot griddle.  Cook until bubbles form on top & underside is golden, about 2 minutes.  Flip & cook 1-2 minutes more.

Loaded Veggie Vegan Lasagna

Source: engine2diet.com

• 9 whole grain lasagna noodles
• 1 onion, chopped
• 1 small head of garlic, all cloves chopped or pressed

• 8 ounces mushrooms, sliced
• 1 head broccoli, chopped
• 2 carrots, chopped
• 2 red bell peppers, seeded and chopped
• 1 cup corn kernels
• 1 package Silken Lite tofu (12 oz.)
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon rosemary
• 1 tsp. salt
• 1 jar pasta sauce
• 12 ounces frozen spinach, thawed and drained
• 2 sweet potatoes, cooked and mashed
• 6 roma tomatoes, sliced thin
• 1 cup raw cashews, ground

1. Pre-heat oven to 400 degrees. Cook noodles according to package directions.

2. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan.

3.  Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.

4.  Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.

5.  Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

6.  To assemble the vegetable lasagna : Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles.Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes. Cover with foil and bake in the oven for 45 minutes.

7.  Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.

Crispy Creole Onion Rings

Source: Cooking with Paula Deen

1/4 tsp each: thyme, oregano, cayenne, black pepper
1/2 tsp each: garlic powder, paprika
3 TB flour
2 large egg whites
2 cups panko bread crumbs
1 large sweet onion, sliced into rings

1. Preheat oven to 450.  Combine spices/herbs in small bowl.  Combine flour and 1 tsp seasoning in bowl.  Lightly beat egg whites in another bowl.  In a third bowl, combine panko with remaining 1 tsp seasoning.
2. Dredge onion rings in flour mixture, then dip in egg whites, then dredge in panko mixture to coat.  Place on oiled baking sheet & bake 6 minutes.  Flip over & bake 4 minutes more until browned & crispy.  Serve with ranch dressing if desired.

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.

Breakfast Cookies

Source:

Makes about 3 dozen

¼ cup milk powder

2 tsp. baking soda

1 tsp. baking powder

1/2 cup protein powder

1 ½ TB cinnamon

1 cup Grape-Nuts cereal or granola

1 1/4 cups whole wheat flour

1 cup white flour

2 cups rolled oats

½ cup wheat germ

1 cup (packed) brown sugar

1 cup raisins

1 cup chopped nuts

1/2 cup chocolate chips

2 eggs

½ cup plain yogurt

1 cup unsweetened applesauce

½ cup softened butter

1 tsp vanilla

1/3 cup honey

1. Preheat oven to 350.  In a large bowl, mix together milk powder, baking soda, baking powder, protein powder, cinnamon, cereal, flours, oats, wheat germ, & brown sugar.  Stir in raisins, nuts, & chocolate chips. 

2. In medium bowl, beat eggs.  Stir in yogurt, applesauce, butter, vanilla, & honey.  Add to dry ingredients & mix until dough forms.  

3.  Using wet hands, press onto oiled cookie sheets (2 inches diameter). Bake 10-12 minutes or until cooked through. Wrap individually or sandwich peanut butter between two cookies. Freeze extras.  

For variety and to boost protein, spoon 2 tablespoons of peanut butter between two cookies.

Nutrient Content: (for about 3 cookies)

214.5 calories, 5.6 g protein, 1.9 g fat, 47.8 g carbohydrate, 4.3 g fibre, 328.1 mg sodium, 308.8 mg potassium, 3.0 g iron.

Excellent source of iron, thiamin, vitamin B6, magnesium, niacin, zinc, riboflavin, vitamin B12, calcium and folate.

Blueberry Cheesecake-Stuffed French Toast Casserole

Source: Clean Eating
Makes 12 servings 
You can also prepare this recipe ahead through step 2, then cover & refrigerate overnight.  Simple continue with step 3 when you're ready to bake!

10-14 slices whole wheat sandwich bread, crusts removed
1 cup ricotta
1/2 cup whipped cream cheese
4 large eggs, divided
5 TB brown sugar (or evaporated cane juice)
2 cups fresh blueberries
1 cup milk
2 egg whites
2 tsp vanilla
1 tsp cinnamon
1/4 cup sliced almonds, slightly crushed

Sauce:
2.5 cups frozen blueberries
1/3 cup maple syrup

1. Preheat oven to 350.  Place half of the bread slices in an oiled 13 x 9 baking dish, trimming as necessary to fit in a single snug layer.
2. In food processor, combine ricotta, cream cheese, 1 whole egg, & 1 TB brown sugar.  Process until smooth.  Spread mixture over bread layer; top with fresh blueberries.  Cover with remaining bread, trimming to fit a single layer.
3. In a large bowl, whisk remaining 3 whole eggs, 1 TB brown sugar, milk, egg whites, vanilla, & cinnamon.  Pour evenly over bread.  Combine almonds with 2 TB brown sugar and sprinkle evenly over the top.  Cover with foil & bake 40 minutes.  Uncover and bake an additional 10 minutes, or until center is slightly puffed & set.  Broil for 2-3 minutes until top is lightly browned.  Removed from oven & let cool 10 minutes.
4.  Meanwhile, make sauce: in medium saucepan, combine frozen blueberries & maple syrup.  Bring to boil, reduce heat, cover & simmer until blueberries become mushy (at least 10 minutes).
To serve, divide casserole into 12 portions and top each with blueberry sauce.

Rosemary Potato Soup with Crispy Carrots

Source: Better Homes & Gardens
Makes 6 servings

1 TB oil
1 cup chopped onion
4 medium russet or white potatoes, diced
4 cups water
1 tsp dried (crushed) or 1 TB fresh rosemary
1/3 cup oil
salt & pepper to taste
2 medium carrots, peeled then cut in ribbons with a vegetable peeler

1. In a large pot heat 1 TB oil over medium heat.  Add onion & saute until translucent.  Add potatoes & 2 cups water (add more if needed so potatoes are just covered).  Stir in rosemary.  Bring to boiling, reduce heat, cover & simmer 20 minutes or until potatoes are tender.  Remove from heat  & cool a little.
2.  Meanwhile, heat 1/3 cup oil in skillet over medium-high heat.  Add carrot ribbons to hot oil; cook about 5 minutes or until browned & crisp.  Transfer to a plate lined with paper towels.  
3. Transfer soup, one portion at a time, to a food processor; blend until smooth and return to pot.  Add 1-2 cups water and stir in salt & pepper; simmer & stir 10 minutes or until soup has desired consistency.
4. Spoon soup into serving bowls and top with crispy carrots.


 

Buttercream Frosting

Source: Better Homes & Gardens
Makes about 3 cups
The picture of this cake took 2 recipes of this buttercream frosting.  The color of the frosting is a light yellow, the same as the small petals in the picture. See below for how to make chocolate buttercream frosting!


1 cup sugar
1/4 cup water
6 egg yolks, lightly beaten
2 TB water or desired liqueur
1 1/2 tsp vanilla
3 sticks unsalted butter, softened

1. In a heavy medium saucepan combine sugar & 1/4 cup water.  Bring to boiling; remove from heat.  Gradually whisk about half the hot sugar mixture into egg yolks. Gradually whisk yolk mixture into the remaining sugar mixture in saucepan; bring to a gentle boil.  Reduce heat; cook & stir for 2 minutes.  Remove from heat and stir in liqueur & vanilla.
2.  Transfer yolk mixture to a bowl.  Fill a larger bowl with cold water & ice.  Place the smaller bowl into the large bowl.  Stir frequently for about 15 minutes or until mixture is cooled to room temperature.
3.  In a large mixing bowl beat butter with an electric mixer on high speed until fluffy.  Add colled sugar mixture, beating until combined.  If necessary, chill until mixture reaches spreading consistency. 

Chocolate Buttercream frosting: Prepare as directed, except melt 1/2 cup chocolate chips & add to butter with sugar mixture.

Aimee's Whole Wheat Vanilla Cake

Makes 1 sheet cake or 2 round cakes (layer) or 24 cupcakes

3 cups whole wheat flour
3 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp salt
6 eggs
1 cup oil
3/4 stick butter, melted
1 1/2 cups honey
1 3/4 cups apple sauce
3 TB vanilla


Preheat oven to 325. In medium bowl, combine flour, baking soda, cinnamon, & salt. In large bowl, beat together eggs & honey; stir in oil, butter, apple sauce, & vanilla.  Add flour mixture to honey mixture & stir until smooth.

For sheet cake: spread batter into an oiled 13 x 9 baking dish; bake for 35 minutes. Remove from oven, cool & frost.

For 2 round cakes: spread batter into 2 oiled 8 or 9 inch cake pans; bake for 30 minutes. Remove from oven, cool, & frost (spread frosting on top of one of the cakes; place other cake on top and frost the sides & top)

For cupcakes: spoon batter into baking cups; bake for 25 minutes. Remove from oven, cool & frost.

Strawberry-Rhubarb Crisp

Source: New Moosewood Cookbook

1 pound rhubarb, cut into 1-inch chunks
2 cups sliced strawberries
1 1/4 cups rolled oats
1 cup flour
1/4 cup brown sugar
3/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
1/2 tsp salt
1 stick butter, melted

1. Preheat oven to 375.  Combine the strawberries & rhubarb in oiled 9-inch square baking dish.
2. Mix together the remaining ingredients; spread over the top of the fruit & pat firmly into place.
3. Bake uncovered 35 minutes, or until top is browned and fruit starts to bubble. 

Chickpea Crepes with Maple-Berry Sauce

Source: Vegetarian Times
Makes 8-10 crepes

 3 large eggs
1/2 cup milk
1 1/2 TB plain Greek yogurt, plus extra to top
1/4 cup plus 1 TB pure maple syrup
1 cup cooked chickpeas
1/4 cup flour
12 oz. package frozen berries, thawed
OR 3 cups fresh

1. Place eggs, milk, 1 1/2 TB yogurt, & 1 TB maple syrup in food processor; blend.  Add chickpeas & flour; blend until smooth.  Transfer to bowl & let stand 15 minutes.
2.  Meanwhile, place 1 cup berries in food processor with 1/4 cup maple syrup; blend until smooth.  Transfer to bowl & stir in remaining 2 cups berries (chop if necessary). 
3. Heat 9 inch skillet over medium-high heat; coat with cooking spray.  Pour in 1/4 cup batter, quickly tilting skillet to completely coat bottom.  Cook about 2 minutes or until edges are browned; flip & cook a few seconds more.  Slide crepe onto plate.Repeat process with remaining batter. 
4.  To serve, place crepe on serving plate & spoon berry sauce in middle; fold in half & top with yogurt.

Zesty Ravioli Skillet

Source: Pampered Chef (modified by Aimee)
Makes 8 servings

1 TB oil
1 jalapeno pepper, seeded & finely chopped
3 garlic cloves, minced
1/4 cup chopped onion
2 cans diced tomatoes (14 oz each)
1/2 tsp pepper
24 oz. small frozen cheese ravioli
1/3 cup cream
4 cups loosely packed baby spinach leaves

1. Heat oil in large skillet.  Add jalapeno, garlic, & onion and saute until fragrant (1-3 minutes).
2.  Stir in tomatoes & pepper; heat through until mixture simmers.  Add ravioli & stir to coat; simmer 10 minutes or until heated through & tender.
3. Stir cream into skillet; cook 1-2 minutes until mixture simmers again.  Stir in spinach & heat until just wilted.  Serve hot.

Maple-Glazed Sweet Potatoes

Source: Vegetarian Times

3 lbs. sweet potatoes or garnet yams, peeled & cut into 1 inch chunks
1 cup pure maple syrup
1/4 cup apple cider vinegar
1 TB olive oil
1 tsp salt
2 cinnamon sticks

1.  Preheat oven to 425.  In large bowl, combine syrup, vinegar, oil, salt, & cinnamon sticks.  Stir in yams & transfer to 13 x 9 baking dish. 
2. Cover dish tightly with foil, & bake 10 minutes.  Uncover & bake 30 minutes more or until tender, basting every 10 minutes. Maple mixture should thicken into a light glaze. 

Vegetable Soup with Cabbage & White Beans

Source: Favorite Brand Name Vegetarian 3 Books in 1

1 TB oil
3/4 cup chopped onion
1 cup diced carrots
3 cloves garlic, minced
4 cups chopped green cabbage (small 1/2 head)
4 red potatoes, diced
1 tsp dried rosemary
1/2 tsp black pepper
32 oz. vegetable broth
1 can (15 oz) diced tomatoes
1 can (15 oz) Great Northern beans, drained & rinsed 

Heat oil in large pot.  Add onions & carrots; cook & stir about 5 minutes.  Add garlic & cabbage; cook 2 minutes more.  Stir in potatoes, rosemary, pepper, broth, & tomatoes; bring to a boil (add up to 1 cup water if necessary).  Simmer 20 minutes or until potatoes are tender.  Stir in beans & cook until heated through.

Thai Seitan Stir Fry

Source: Favorite Brand Name Vegetarian 3 Books in 1

1 1/2 cups brown rice (uncooked)
1 package (8 oz) seitan, drained & thinly sliced
1 jalapeno pepper, halved & seeded
3 cloves garlic
1/3 cup soy sauce
1/4 cup packed brown sugar
1/4 cup lime juice
1 tsp grated ginger
1/2 tsp red pepper flakes
3 TB oil
1 cup thinly sliced onion
2 small red peppers, thinly sliced
2 cups broccoli florets
3 green onions, sliced diagonally
4 cups lightly packed baby spinach
1/4 cup shredded fresh basil leaves
1/4 cup peanuts, chopped

1.  Place rice in 3 cups water; bring to boil, reduce heat, cover & simmer 45 minutes or until all water is absorbed.
2.  Meanwhile, place seitan in medium bowl.  Combine jalapeno & garlic in food processor; pulse until finely chopped.  Add soy sauce, brown sugar, lime juice, ginger, & red pepper flakes; process until blended.  Pour mixture over seitan & toss to coat; marinate at least 20 minutes.
3. Heat oil in large skillet.  Add onion, red pepper, & broccoli; stir fry about 5 minutes or until broccoli starts to turn bright green.  Add seitan, marinade, & green onions; bring to boil & cook until mixture is hot.  Add spinach, stirring until just wilted. 
4. Stir in basil just before serving.  Serve over cooked rice & sprinkle with peanuts.

Jalapeno Black Bean Dip

Source: Favorite Brand Name Vegetarian 3 Books in 1
(slightly modified by Aimee)

1 can (15 oz) black beans, drained
1/2 cup shredded cheddar
1/4 cup mayonnaise
1 jalapeno pepper, finely chopped
1/4 tsp garlic powder
1/2 tsp parsley

Preheat oven to 375.  Place beans in medium bowl; lightly mash with a fork, leaving some chunks.  Stir in cheese, mayo, jalapeno, garlic powder, & parsley.  Spoon into baking dish or pie plate; bake 15 minutes or until heated through.  Serve with veggies, chips, etc.

Broccoli & White Bean Mac & Cheese

Source: Clean Eating magazine (slightly modified by Aimee)
Makes 6-8 servings

2 (14 oz.) cans cannellini beans
1 large red pepper, chopped

12 ounces whole wheat macaroni
2 large crowns broccoli, chopped into small florets
2 cups milk, divided
6 TB whole wheat flour
12 oz. can evaporated milk
3 large cloves garlic, minced
1/2 tsp nutmeg
2 cups shredded cheddar (white cheddar works well)
6 TB grated Parmesan
salt & pepper to taste
paprika to top

1. Drain & rinse beans in large colander; mix in red pepper & let sit.
2.  Bring a large pot of water to a boil.  Add macaroni & cook according to package directions.  During last 6 minutes of boiling, add broccoli.  Drain mixture into colander with beans & red pepper; return to pot, combine well, & cover.
3.  Meanwhile, place flour in small bowl; whisk in 1/2 cup milk.  In large saucepan, combine remaining 1 1/2 cups milk & evaporated milk.  Heat over high heat & stir in garlic & nutmeg.  Bring mixture to boil, reduce heat, & whisk in flour mixture.  Cook over low heat, stirring often, until mixture thickens (about 1 minute).  Stir in cheddar & Parmesan until cheeses melt.
4.  Stir in cheese mixture to pasta mixture; season with salt & pepper.  Cook until heated through; spoon onto plates & top with paprika.

Roasted Red Pepper Soup

Source: myrecipes.com
(modified by Aimee)

8 red bell peppers (about 2.75 pounds)
2 cups diced onion
1 TB minced garlic
32 oz. vegetable broth
3 TB white wine vinegar
1/4 tsp hot sauce
1/2 tsp thyme
1/2 tsp black pepper
salt to taste
parsley or chives to top, optional

1. Preheat broiler to high.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.
3. Heat oil in a large pot over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Stir in bell peppers, broth, vinegar, hot sauce, thyme, pepper & salt. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. 4.  Place soup in blender (you may need to do 2-3 batches).  Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with parsley or chives.

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