Aimee’s Easy Refried Bean Burritos

10 whole wheat tortillas (9” diameter)
2 cans (15 oz each) refried beans
2 cups corn
2 cups shredded cheddar
2 cups shredded lettuce
salsa to top
sour cream to top
hot sauce to top

1. Put refried beans & corn in separate serving bowls; heat in microwave separately
2. Warm tortillas in microwave
3. Assemble burritos & enjoy!

Quinoa with Lentil-Chickpea Sauce

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

1 cup uncooked red lentils
2 cups uncooked quinoa
1 can (15 oz) diced tomatoes
2 tsp cilantro
½ tsp cumin
oil for frying
½ cup chopped onion
1 cup diced carrot
1 cup vegetable broth
1 can (15 oz) garbanzo beans

1. Bring 3 ½ cups water & quinoa to a boil; reduce heat, cover, & simmer about 20 minutes.
2. Meanwhile, bring lentils & 4 cups water to a boil; reduce heat & simmer uncovered 15 minutes or until lentils are tender; drain & return to pot
3. Place tomatoes, cilantro, & cumin in blender; puree until smooth
4. Heat oil in pot; saute onions & carrots; add tomato mixture, broth, & chickpeas; bring to a boil, reduce heat, & simmer 10 minutes; stir in lentils
5. Serve sauce over cooked quinoa.

Mexican Polenta Bake

Source: Better Homes & Gardens (slightly modified)
Makes 6-8 servings

½ cup chopped onion
1 green pepper, chopped
3 cloves garlic, chopped
oil for frying
12-16 oz. soy crumbles
2 TB chili powder
1 TB cumin
15 oz. can black beans, drained & rinsed
15 oz. can diced tomatoes
1 cup salsa
18 oz. tube polenta, sliced
2 cups shredded cheddar
sliced green onions to top

1. Preheat oven to 375
2. In large skillet, saute onion, garlic, & green pepper in oil; stir in “beef,” chili powder, & cumin and let simmer a little; stir in beans, tomatoes, & salsa and let simmer 15 minutes
3. Place polenta slices in oiled 13 x 9 baking dish; sprinkle 1 cup cheese on top; top with “beef” mixture; sprinkle remaining cheese & green onions
4. Cover & bake 35 minutes or until bubbly; let stand 10 minutes before serving

Tortilla Torte

Source: Vegetarian Times

Makes 6 servings

Oil for frying
12 oz. ground taco-seasoned soy “meat”
2 cups salsa (16 oz. jar)
15 oz. can pinto beans, drained & rinsed
five 8-inch flour tortillas
2 cups shredded cheddar
optional: sour cream to top

1. Preheat oven to 375
2. Heat oil in large skillet & saute “meat”; add salsa & beans; cook until heated through
3. Coat 10-inch round deep baking dish with cooking spray; place 1 tortilla on bottom; spread ¼ mixture & a little less than ½ cup cheese; repeat 3 more layers; top with 1 tortilla & remaining cheese
4. Cover & bake 30 minutes; slice like a pie & serve with optional sour cream

Quick Quinoa Medley with Beans & Corn

Source: Vegetarian Times
Makes 4 servings

1 ¼ cups uncooked quinoa
15 oz. can black beans, drained & rinsed
1 cup corn
½ cup salsa
1 tsp chili powder
1 TB dried cilantro
2 TB olive oil
optional: ½ cup shredded cheese to top

1. Bring 2 cups water to a boil in saucepan; stir in quinoa, cover & reduce heat to medium; simmer 10 minutes
2. Stir in beans, corn, ¼ cup salsa, & chili powder; season with salt & pepper; cover & cook 5 minutes more
3. Stir in cilantro, oil, & remaining salsa; divide among plates & top with optional cheese

Aimee’s Black Bean & Veggie Fajitas

Makes 6 fajitas
I like to pressure cook my beans and freeze the leftovers for later.

1 cup uncooked rice
2 (15 oz) cans black beans, drained & rinsed
1 large green pepper, cut in slivers
1 cup onion, slivered
½ tsp cumin
½ tsp chili powder
¼ tsp garlic salt
½ tsp cilantro
oil for frying
2 cups corn
6 (9”) flour tortillas
shredded cheese to top
salsa to top
sour cream to top

1. Cook rice in 2 cups water; stir in cilantro; set aside
2. Meanwhile, heat oil in skillet; add green pepper, onion, garlic salt & chili powder; stir & saute until crisp-tender; set aside
3. Put black beans in bowl; stir in cumin; heat in microwave & set aside
4. Heat tortillas in microwave until warm
5. Assemble fajitas & enjoy!

Aimee’s Bean Enchiladas

Makes 6 large enchiladas

6 large tortilla wraps
green onion (1 small bunch)
15 oz. enchilada sauce
2 cups shredded cheddar
1 green pepper, chopped
2 cups chopped onion
2 tsp cumin
2 tsp chili powder
2 tsp minced garlic
4 oz. diced green chiles
1 red pepper, chopped
30 oz. can refried beans
8 oz. sour cream
oil for frying

1. Preheat oven to 350
2. Saute green pepper, red pepper, 2 cups onion, garlic, & green chiles; stir in 1 tsp cumin & 1 tsp chili powder
3. Mix refried beans, sour cream, 1 tsp cumin, 1 tsp chili powder
4. Spread a little enchilada sauce in bottom of 13 x 9 baking dish
5. Divide mixtures among the tortillas & roll up, placing seam side down in casserole dish
6. Cover with sauce, cheese, & chopped green onion
7. Cover & bake 40 minutes

Slow Cooker Tabbouleh Stew

Source: Best-Loved Slow Cooker Recipes

1 cup chopped onion
2 medium carrots, sliced
1 cup cut green beans
1 zucchini, sliced
1 can garbanzo beans, rinsed & drained
2 cans (14.5 oz. each) diced tomatoes, undrained
¼ tsp. salt
½ tsp. pepper
1 box (6-7 ounces) tabbouleh mix
2 cups water
¼ cup olive oil

1. Layer ingredients in slow cooker in the following order: onion, carrots, green beans, zucchini, garbanzo beans, tomatoes, salt & pepper
2. Sprinkle tabbouleh mix (with seasonings) over veggies
3. Pour water and olive oil evenly over the top
4. Cover & cook on low 6 hours or until veggies are crisp-tender

Bean & Cheese Enchiladas with Mole Sauce

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

1 TB vegetable oil
1 cup chopped onion
1 tsp minced garlic
8 oz. diced tomatoes
2 ½ TB chili powder
1 TB brown sugar
½ tsp cinnamon
1 ½ TB cocoa powder
1 ½ TB peanut butter
2 cups water
eight 8-inch flour tortillas
2 cups shredded cheddar
3-4 cups refried beans
1 cup chopped veggies, optional

1. Make sauce: heat oil in large pot over medium heat. Add onions & garlic; saute 3-5 minutes. Stir in tomatoes, chili powder, sugar, cinnamon & cocoa; simmer 5 minutes more. Stir in peanut butter, & 2 cups water. Bring to a slow boil, reduce heat, & simmer15 minutes, stirring occasionally.
2. Make enchiladas: Preheat oven to 350. Spread a little sauce into the bottom of a 13 x 9 inch baking dish. Place some beans & 2 TB cheese in center of each tortilla, roll up, & place seam side down in dish. (If using veggies, use only 3 cups beans total & 2 TB veggies per burrito)
3. Pour sauce over the tops & sprinkle with remaining cheese. Cover & bake about 20 minutes.

Stuffed Peppers with Tomato Sauce

Source: Vegetarian Times
Makes 4 stuffed pepper halves

2 large green peppers
2 TB olive oil
5 "sausage" links, chopped
1/2 cup chopped onion
½ cup chopped celery
2 garlic cloves, chopped
¼ cup fresh chopped parsley
1/2 tsp ground thyme
1 ½ cups cooked rice
1/2 cup grated parmesan
1 can (15 oz.) diced tomatoes

1. Preheat oven to 350.  Heat oil in skillet over medium heat. Saute "sausage," onion, celery, garlic, ¼ cup tomatoes, & thyme—10 minutes
2. Meanwhile, slice peppers in half lengthwise; remove core & seeds; pour remaining tomatoes into baking dish & place peppers on top.
3. Put rice in large bowl; stir in "sausage" mixture, parsley & parmesan.  Divide mixture among the pepper halves; cover & bake 50 minutes.

Italian Quinoa Bake

Makes 12 servings

1 ½ cups uncooked quinoa
3 cups water
1 cup chopped onion
2 cloves garlic, chopped
12 oz. frozen soy crumbles
1 can (15 oz) tomato sauce
1 can (15 oz) diced tomatoes
2 tsp oregano
2 tsp basil
2 cups mozarella
oil for frying

1. Preheat oven to 350 In saucepan stir together quinoa & water; bring to boil, reduce heat, cover & simmer 15 minutes or until water is absorbed. Set aside
2. In large skillet, saute onion & garlic in oil; add soy crumbles, tomato sauce, diced tomatoes, oregano, & basil; simmer until heated through
3. In a 13 x 9 inch baking dish, layer ½ sauce, ½ quinoa, & ½ mozzarella. Repeat layers. Bake 35 minutes or until lightly browned on top.

Aimee’s Alliterative Parmesan Pepper Polenta Primavera over Quinoa

Makes about 4-5 servings

1 tube (18 oz.) polenta, sliced in ½ inch rounds
1 ½ cups uncooked quinoa
1 can (15 oz.) veggie broth + water to make 3¼ cups
3 cloves garlic, chopped
¾ cup chopped onion
oil for frying
3 TB grated parmesan
1 tsp pepper
¼ tsp garlic salt
1 green pepper, cut into strips
1 red pepper, cut into strips
1 zucchini, cut into strips
½ - 1 cup shredded mozzarella

1. Make quinoa: Heat oil in pot; saute onion & garlic; add broth/water & quinoa; bring to boil; reduce heat & cover; cook 20 minutes or until liquid is absorbed; set aside
2. Mix parmesan & pepper in small bowl
3. Heat oil in large skillet; place polenta slices in skillet to coat one side in oil; turn over & sprinkle with ½ the parmesan/pepper; turn back over & fry until browned on one side (about 6 minutes); sprinkle with the remaining parmesan/pepper; flip & fry until browned; set aside
4. In the meantime, heat oil in another skillet; fry veggies & garlic salt until crisp-tender; mix in cheese until melted
5. Spoon quinoa onto plates; place polenta slices on top of quinoa; top with veggie mixture

Chocolate PB Crispies

Source: Vegetarian Times

½ cup almond butter or peanut butter
¾ cup honey
½ cup chocolate chips
3 cups crispy brown rice cereal


1. Place nut butter, honey & chocolate chips in large saucepan over medium heat. Cook, stirring constantly, until ingredients are melted together.
2. Remove from heat & stir in cereal. Press mixture into 8 x 8-inch square dish. Cool completely & cut into squares.  (place in freezer for quick cooling, keep in refrigerator after serving).

Evie’s Tofu Cheesecake with Yogurt & Berry Toppings

Crust: ½ cup whole wheat graham cracker crumbs
¼ cup wheat germ
½ cup whole wheat flour
½ stick butter, melted
1 egg, beaten

Cheesecake:
8 oz. cream cheese, softened
2 eggs
½ cup honey
1 tsp vanilla
8 oz tofu, cubed

Yogurt topping:
1 cup vanilla yogurt
2 TB honey

Berry topping:
16 oz. frozen berries (no sugar added)
1 TB cornstarch
1 TB honey

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 cheesecake: Reduce oven temp to 350. Place all ingredients in blender; puree until smooth. Pour into prepared crust. Bake 1 hour or until lighly browned on top & cooked in the middle; remove from oven.
3. Make yogurt topping: Turn oven to 400. Stir yogurt & honey together until well-blended. Spread over baked cheesecake. Bake another 10 minutes & cool completely.
4. Make berry topping: Place berries in saucepan with enough water to barely cover them. Bring to boil & simmer, mashing into a chunky liquid. Take out ½ cup of the liquid & dissolve 1 TB cornstarch into it; return to pan. Simmer, stirring in honey & adjusting water/cornstarch for desired thickness. Serve over cooled cheesecake.

Chocolate-Peanut Butter Tofu Truffle Pie

Source: Vegetarian Times

12 oz. silken tofu
½ cup pure maple syrup
1 cup creamy peanut butter
1 cup semi-sweet chocolate chips
One 9-inch graham cracker crust
1/4 cup crushed peanuts

1. Combine tofu & syrup in blender & process. Add peanut butter & process again.
2. Melt chocolate chips until smooth; add to blender and process until smooth.
3. Pour mixture into crust, smoothing the top. Sprinkle crushed peanuts on top. Freeze at least 20 minutes before serving.

Chocolate Balls

Makes 5 dozen
½ cup unsweetened cocoa powder
½ cup sunflower seeds
½ cup sesame seeds
½ cup wheat germ
½ cup honey
½ cup peanut butter
optional (1/2 cup total): grated coconut or extra sesame seeds

1. In medium bowl combine cocoa powder, sunflower seeds, sesame seeds, & wheat germ
2. Stir in honey & peanut butter until well combined.
3. Shape mixture into 1/2-inch balls; roll in optional ingredient(s) if desired.  Freeze 20 minutes, then store in refrigerator.

Pumpkin-Chocolate Swirl Cheesecake

Source: Vegetarian Times

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:
2 oz. bittersweet chocolate
1 cup cottage cheese
8 oz. cream cheese, softened
1 cup light brown sugar
2 medium eggs
1/6 cup flour
¾ TB ginger
¾ TB cinnamon
1 tsp vanilla
7.5 oz canned pumpkin
½ tsp nutmeg

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. Adjust oven to 350. Make filling: put cottage cheese in large bowl & beat with an electric mixer (or food processor) until smooth; add cream cheese, sugar, eggs & flour—beat until smooth; add pumpkin, ginger, cinnamon, vanilla, & nutmeg—beat until smooth
3. Melt chocolate; whisk in 1 cup of cream cheese batter; pour remaining batter into crust; spoon dollops of chocolate mixture onto the batter & swirl with a knife
4. Bake cheesecake 1½ hours or until top is firm; cool completely & chill before serving

Peanut Butter Cookies

Source: The New Basics Cookbook

1 stick butter, softened
½ cup peanut butter
¾ cup (packed) light brown sugar
2 TB maple syrup
1 egg, lightly beaten
1 tsp vanilla
1 ½ cups flour
¾ tsp baking soda
½ cup chopped peanuts (optional)

1. Preheat oven to 375
2. In large bowl, mix butter, peanut butter, & brown sugar until smooth; mix in maple syrup, egg & vanilla
3. In another bowl, combine flour, baking soda, & optional peanuts; slowing fold into other mixture & stir well
4. Drop mixture by rounded tablespoonfuls on greased baking sheets; press down with a fork; bake about 8 minutes (makes 2 dozen)

Evie’s Fruit Crisp

(slightly modified by Aimee)

1 cup flour
2 1/2 cups oats
½ tsp salt
½ tsp baking powder
1 tsp cinnamon
1/2 cup oil
1/2 cup honey
1 tsp. vanilla
3-4 cups chopped fruit

1. Preheat oven to 350
2. Mix dry ingredients together in bowl: flour, oats, salt, baking powder, & cinnamon
3. Mix oil, honey, & vanilla in larger bowl
4. Stir dry ingredients into honey mixture; stir in fruit
5. Sprinkle extra cinnamon on top (optional)
6. Bake for 45 minutes

Tofu Chocolate Layer Cake

Source: Vegetarian Times

FROSTING:
10 oz. silken tofu
2 tsp vanilla
6 oz. chocolate chips
½ cup powdered sugar

CAKE:
1 cup pureed silken tofu
1 cup maple syrup
¾ cup brewed coffee, cold
2 tsp vanilla
1 cup unsweetened cocoa powder
¾ cup whole wheat flour
½ cup all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp cinnamon


1. Make frosting: melt chocolate chips
2. Place 10 oz. tofu, vanilla, & melted chocolate in blender; process until smooth; refrigerate
3. Make cake: Preheat oven to 350. Grease & flour 2 8-inch round cake pans. Whisk together tofu, syrup, coffe, & vanilla with ¼ cup cold water.
4. Sift together all remaining cake ingredients. Add to tofu mixture & beat with an electric mixer until smooth. Divide batter between the pans.
5. Bake 30 minutes or until springy to the touch. Cool in pans 10 minutes; invert cakes onto racks & cool completely
6. Place one cake on serving plate; spread with frosting. Top with second cake; frost top and sides.

Evie’s Peanut Butter-Chocolate Chip Cookies

Makes about 3 dozen cookies

2 cups whole wheat pastry flour
½ tsp baking soda
½ tsp salt
6 TB soft butter
1 cup honey
2 eggs
1 tsp vanilla
¼ cup peanut butter
1/2 cup chocolate chips
½ cup chopped peanuts 

1. Preheat oven to 350. In medium bowl, combine flour, baking soda, & salt.
2. In separate large bowl whisk together butter & honey; whisk in eggs & vanilla. Stir in peanut butter.
3. Add flour mixture to egg mixture & stir until well-combined. Stir in chocolate chips & nuts & mix all together.
4. Drop tablespoonfuls onto greased cookie sheets. Bake 10-12 minutes.

Buttermilk Pancakes

Source: cooks.com
Makes 14-16 three-inch pancakes

1 cup flour
1 TB sugar
½ tsp salt
½ tsp baking soda
1 egg
1 ¼ cup buttermilk
2 TB butter, melted
½ tsp vanilla

1. Combine flour, sugar, salt & baking soda
2. In another larger bowl, beat egg; stir in buttermilk, vanilla, & butter
3. Stir dry ingredients into wet; adjust consistency if needed by adding flour or buttermilk
4. Cook on oiled pan

Basic Pancakes

Source: cooks.com
Makes 14-16 three-inch pancakes

2 cups flour
3 tsp baking powder
1 tsp salt
2 TB sugar
1 ½ cups milk
1 egg
3 TB oil

1. Combine flour, baking powder, sugar, & salt
2. In another larger bowl, beat egg; stir in milk & oil
3. Stir dry ingredients into wet; adjust consistency if needed by adding flour or milk
4. Cook on oiled pan

Maple-Raisin Oatmeal

Source: Vegetarian Times
Makes 4 servings
1 cup rolled oats
½ cup raisins
¼ cup milk
¼ cup maple syrup
1 1/2 tsp cinnamon
1/2 tsp ginger

Combine all ingredients with 1½ cups water in saucepan. Bring to a boil; simmer 5 minutes until thick and creamy.

Flaxjacks

Source: Raising Vegetarian Children
(makes about 12 3-inch pancakes)

1 cup whole wheat flour
2 TB ground flaxseeds
2 tsp baking powder
¼ tsp salt
1 cup milk
1 TB oil

1. Combine flour, flaxseed meal, baking powder, & salt; pour in milk & oil; mix until smooth; let rest 5 minutes then stir again
2. Oil large skillet & place over medium-high heat; spoon in batter (about 2 TB per pancake); cook until each side is browned

Zucchini Quiche

3 small zucchini, shredded
1/4 cup Swiss cheese, shredded
4 eggs, lightly beaten
½ cup grated parmesan

1cup biscuit (pancake) mix
¼ cup oil
2 green onions, chopped
1 tsp dried dill weed
1 unbaked 9” deep-dish pie crust (optional)

1. Preheat oven to 350
2. In large bowl, combine all ingredients (except pie crust)
3. Pour into greased 9” quiche dish (or unbaked pie crust)
4. Bake uncovered 45 minutes or until cooked in middle

Veggie Quiche

Makes 8 slices

Crust: (you can also buy a frozen deep dish 9" pie shell)
1 ½ cups whole wheat flour
1/3 cup water
1/3 cup oil

Filling:
4 eggs
3/4 cup milk
½ block tofu, cubed
1 tsp salt
2 cups chopped vegetable (like 1 large crown broccoli)
¼ cup chopped onion
1 cup shredded cheese
paprika to top

1. Preheat oven to 350
2. Make pie crust: put flour & ½ tsp salt in mixing bowl; stir in water & oil; roll out onto wax paper to make a circle; lift wax paper & set crust into pie baking dish; pinch edges around the edge of the circle
3. Sprinkle ½ cup cheese on bottom of pie shell; add veggies & onion. In blender, puree eggs, milk, tofu, & salt; pour egg mixture over filling.
4. Bake 1 ½ hours or until cooked in the middle; during last 20 minutes of baking; sprinkle with remaining ½ cup cheese & paprika

Tomato-Spinach-Feta Quiche

1 unbaked 9” deep-dish pie crust
3 roma tomatoes, sliced
1 cup cooked chopped spinach
4 ounces crumbled feta
1 cup shredded mozzarella
2 TB parsley
1 TB pesto
5 large eggs
1 tsp minced onion
1 tsp garlic powder

1. Preheat oven to 350
2. Layer piecrust with ½ tomato slices, ½ spinach, & ½ feta
3. Beat together eggs and pesto; stir in mozzarella, parsley, onion, & garlic
4. Pour ½ egg mixture over tomato-feta layer
5. Add second layer of tomatoes & spinach, and top with remaining egg mixture
6. Sprinkle remaining feta on top & bake 75 minutes or until cooked in middle

Whole Wheat Waffles

Source: Cuisinart waffle maker book
Makes 3 thick waffles, 6 inches each in diameter

1 cup whole wheat flour
¾ tsp baking powder
¼ tsp salt
3 TB oil
1 TB honey
1 large egg, separated
1 cup milk
½ cup blueberries (optional)

1. Combine flour, baking powder, & salt in small mixing bowl.
2. In larger bowl, mix oil & honey. Beat in egg yolk & milk. Stir in dry ingredients. Beat egg whites & fold into batter. Fold in optional blueberries. Let sit 5 minutes.
3. Plug in waffle iron & heat about 5 minutes. Spread 1/3 batter, close lid; cook about 5 minutes.

Buttermilk Waffles

Source: The New Basics Cookbook
Makes 4 thick waffles, 6 inches each in diameter

¾ cup unbleached flour
¼ cup whole wheat flour
1 TB packed brown sugar
½ tsp baking soda
¼ tsp cinnamon
¼ tsp salt
1 cup buttermilk
2 eggs, separated
2 ¾ TB butter, melted

1. In mixing bowl, combine flours, brown sugar, baking soda, cinnamon, & salt
2. In another larger bowl, beat together buttermilk, egg yolks, & butter; stir dry ingredients into wet
3. Beat egg whites until stiff & fold into batter
4. Plug in waffle iron & heat about 5 minutes. Spread ¼ batter, close lid; cook about 5 minutes.