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.

Thank You!

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Spinach Balls

Source: allrecipes.com
Makes about 4 dozen appetizers

10 oz. package frozen spinach, thawed & drained
(or 6 cups fresh baby spinach leaves, chopped)
2 cups bread crumbs
1/2 cup grated Parmesan
2 tsp garlic powder
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 cup (1 stick) melted butter
3 eggs, beaten

Preheat oven to 350.  Mix all ingredients in large bowl.  Shape into walnut-sized balls & place on oiled baking sheet.  Bake 15-20 minutes, turning once.

Pumpkin Mac and Cheese

Source: Better Homes & Gardens
Makes 8 servings


2 cups dried elbow macaroni
2 TB butter
2 TB flour
1/2 tsp salt
1/2 tsp pepper
1 cup whipping cream
1 cup milk
4 oz. Fontina cheese, shredded (1 cup)
15 oz. can pumpkin
1/2 tsp dried sage
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/3 cup finely chopped walnuts
1 TB olive oil

1.  Preheat oven to 350.  Cook macaroni according to package directions.  Drain & return to pot.
2. In medium saucepan, melt butter over medium heat.  Stir in flour, salt & pepper.  Add cream & milk; cook & stir over medium heat until slightly thickened & bubbly.  Stir in Fontina, pumpkin, & sage until cheese is melted.  Stir sauce into pasta; transfer to oiled 13 x 9 baking dish.
3.  In small bowl combine bread crumbs, Parmesan, walnuts, & oil.  Sprinkle over pasta.  Bake uncovered 30 minutes or until bubbly & browned.  Let stand 10 minutes before serving. 

Peanut Butter Brownies

Source: Clean Eating (modified by Aimee)

4 oz. dark chocolate chips
3 TB butter
2 eggs, beaten
1/2 cup evaporated cane juice (or brown sugar)
1 tsp vanilla
1/3 cup spelt flour (or whole wheat pastry flour)
2 TB cocoa powder
3 TB smooth peanut butter

1. Preheat oven to 350.  In large microwave-safe bowl, combine chocolate & butter.  Heat 30 seconds, stir, and repeat until melted.  Stir in eggs, sugar, & vanilla.  Stir in flour & cocoa powder until just mixed.
2.  Spread batter into oiled 8-inch square baking dish.  Dot surface of batter with peanut butter; swirl through batter with a butter knife. 
3.  Bake 16 minutes or until cooked in the middle.  Let cool 20 minutes before slicing. 

Slow Cooker White Bean Chili

Source: Fresh from the Vegetarian Slow Cooker
(slightly modified by Aimee)

1 1/2 cups water

15 oz. can crushed tomatoes
2 cans (15 oz. each) white beans, drained & rinsed
(Great Northern beans work well)
15 oz. can hominy, drained & rinsed

1/2 cup chopped onion
2 cloves garlic, minced
1 jalapeno chile, seeded & chopped (optional)
1 TB chili powder
1/2 tsp cumin
1/2 tsp oregano
2 tsp cilantro
salt & pepper to taste

Combine all ingredients in slow cooker.  Cover & cook on low 6 hours. 

Plum Crisp

Source: PCrocker (Food.com)

Filling:
2 cups sliced plums
1/2 TB flour
1 TB sugar
1/2 tsp vanilla
1/4 tsp cinnamon

Topping:
6 TB flour
6 TB oats
1/4 cup brown sugar
pinch of salt
2 TB butter, melted

1. Preheat oven to 350 degrees. In a medium bowl toss plums, flour, sugar, vanilla, and cinnamon together.  Pour into ungreased 1 1/2-quart baking dish.
2. In a small bowl combine all topping ingredients. Mix with a fork until crumbly. Distribute topping mixture evenly over plums.
3. Bake 40 minutes or until topping is crispy and golden brown.

Spinach-Ricotta Pie

Source: New Moosewood Cookbook

1 frozen 9-inch deep dish pie shell, unthawed
1 TB butter
1 cup chopped onion
1 pound spinach (6 cups loose), stemmed & chopped
1/2 tsp salt
1/4 tsp pepper
1 tsp basil
15 oz. ricotta cheese
3 eggs, beaten
3 TB flour
1/2 cup shredded cheddar
paprika to top

1.  Preheat oven to 375.  Melt butter in large deep skillet; add onion & saute 5 minutes over medium heat.  Add spinach, salt, pepper, & basil; cook (stirring occasionally) until spinach is wilted.  Remove from heat.
2. In large bowl combine ricotta, eggs, flour, & cheddar.  Stir in spinach mixture; spread into pie crust & sprinkle with paprika.  Bake 1 hour or until cooked in the middle.  Let cool 10 minutes before serving.

Sweet Quinoa Muffins

Source: Vegetarian Times (modified by Aimee)
Makes 2 dozen muffins

1 1/2 cups cooked quinoa (3/4 cup uncooked)
1 cup buttermilk (or use 1 TB lemon juice plus enough milk to make 1 cup)
3 TB flaxseed meal
1 cup raisins
2 cups flour (whole wheat pastry flour works well)
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnmon
2 large eggs
1/3 cup oil
1/2 cup honey
1/2 cup sugar (I used brown sugar)

1. Combine cooked quinoa, buttermilk, & flaxseed meal in bowl; let stand 30 minutes.
2.  Place raisins in heat-proof bowl; cover with boiling water.  Let stand 30 minutes with the quinoa mixture; drain.
3. Meanwhile, preheat oven to 350.  Sift together flour, baking soda, salt, & cinnamon.
4. Beat eggs in large bowl.  Whisk in oil, honey, & sugar.  Stir in quinoa mixture.  Fold in flour mixture until just combined.  Fold in raisins.  Fill oiled muffin tins 3/4 full with batter.  Bake 20 minutes or until cooked in the middle.  Cool before serving.

Sweet Roasted Butternut Squash

Source: about.com (lowfat cooking)


1 small butternut squash (2 lbs)
2 TB orange juice 
2 TB maple syrup
1/2 tsp ground cinnamon 

1. Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.  
2. In a large glass baking dish, place a little water, enough to just cover the bottom.  Place wedges cut side up in dish. Combine orange juice and maple syrup and drizzle half of it over squash wedges. Sprinkle cinnamon on top. Cover with foil and roast for 45 minutes. Spoon remaining drizzle over wedges before serving.

Brown Rice, Lentil, & Onion Soup

Source: mahatmarice.com

2 TB oil
4 cups sliced white onion (about 2 onions)
1 TB sugar
2 cloves garlic, minced
1 cup white wine
3 1/2 quarts vegetable broth
(or three 32oz. containers plus 2 cups water)
3/4 cup uncooked brown lentils
1 cup uncooked brown rice
1/2 cup chopped fresh parsley
1 tsp dried basil
2 TB balsamic vinegar
salt & pepper to taste
croutons to top (optional)

1.  Heat oil in large pot.  Add onions & sugar; cook 20 minutes (stirring occasionally) or until the onions caramelize.
2.  Add garlic to pot & saute 2 minutes.  Stir in white wine and cook 5 minutes.  Stir in broth, (water), lentils & rice.  Bring to boil, reduce heat, cover & simmer 70 minutes or until lentils & rice are tender.
3. Stir in parsley, basil, vinegar, salt & pepper.  Cover & let steep 1 hour to enhance the flavor.  Serve with croutons.

White Bean Burgers

Source: Better Homes & Gardens (modified by Aimee)
Makes 10 patties

3 cans cannellini beans (15 oz. each), drained & rinsed
1/2 cup grated carrots
1/4 cup finely chopped onion
2 eggs, lightly beaten
2 TB chopped fresh parsley
1/2 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350.  In medium bowl, mash beans with a fork or potato masher.  Stir in remaining ingredients & form patties, placing onto oiled baking sheets.  Bake 10 minutes per side.  Serve on buns with condiments, or alone with a dipping sauce.

Creamy Carrot Potato Soup

Source: http://dunkandcrumble.com
Makes 8-12 cups soup

• 6 tablespoons (3/4 stick) unsalted butter
• 1 large onion, roughly chopped (1/2 to 1 cup)
• 3 large russet potatoes, peeled and cubed
• 1 pound carrots, peeled and cut into chunks (3 cups)
• 4 cups vegetable broth
• 1/2 cup milk or half and half
• 2 TB fresh dill
• 2 TB fresh parsley
• salt and pepper, to taste

1. In a large soup pot or dutch oven, melt the butter.  Add the onion and saute over medium heat, until softened, but not browned.  Add the potatoes, carrots, and broth (if needed, add water so veggies are just covered).  Bring to a boil, and then reduce heat and simmer the soup, covered, until the vegetables have softened, about 20 minutes.  Stir in dill & parsley.
2.  Using an immersion blender (or a food processor, working in batches), process the soup until smooth.  Stir in the milk, and season to taste with salt and pepper.  Enjoy hot, or divide into containers and freeze for later use.

Quinoa Bites

Source: http://fitfoodiemomma.com/
Makes 24 bites

1 cup uncooked quinoa
3 eggs, beaten

3/4 cup grated cheese 

1/2 tsp salt

1/4 tsp pepper

1/4-1/2 cup finely chopped veggies, optional

1.  Place quinoa with 2 cups water in small saucepan.  Bring to boil, reduce heat, cover & cook 15 minutes or until liquid is absorbed; set aside to cool at least 20 minutes.

2. Mix cooled quinoa well with all ingredients. Push into oiled mini-muffin tins. Bake at 350' for 20 minutes. Let cool for 10 minutes then remove from pan.

Energy Bites

Source: http://fitfoodiemomma.com/
Makes about 30 balls.

1 cup natural peanut butter
1/3 cup raw honey

1 3/4 cups rolled oats
1/2 c protein powder
1 tsp. vanilla extract

Heat peanut butter and honey in microwave for 30 seconds. Add in vanilla. Stir in oats and powder. Put in fridge for 20 minutes. Form into balls or press into a mini-muffin tin. Put in freezer for 15-20 minutes until hardened. Keep in refrigerator & enjoy!

Pasta with Caramelized Onion Sauce

Source: New Moosewood Cookbook (modified by Aimee)

1/2 cup oil
2-3 large onions (6-8 cups), thinly sliced
1/2 tsp salt
1 cup dry white wine
1 TB brown sugar, optional
1 cup crumbled feta (or other sharp soft cheese)
12 oz. pasta such as penne
1 cup chopped nuts (walnuts or cashews)
pepper to taste
parmesan to top, optional

1.  Heat oil in large skillet.  Add onions & saute over medium heat for about 15 minutes.  Add salt, lower heat, & continue to cook at another 50-60 minutes.  During this process, as soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn.  For a slightly sweeter taste, add 1 TB brown sugar.
2.  Add white wine, turn heat back up to medium, & simmer 15 minutes.  Set aside until ready to cook the pasta.
3.  Turn the heat back on under the sauce when you are ready to cook the pasta.  When the onions are hot, add the feta with 1/4 cup water & cook for 5-10 minutes until melted.  Toss with the cooked pasta & stir in chopped nuts.  Spoon onto plates & top with optional parmesan.

Lemon-Basil Pasta with White Beans

Source: Better Homes & Gardens (slightly modified by Aimee)
 Makes 4 servings

16 oz. linguine or other pasta
2 cans (15 oz each) cannellini beans, drained & rinsed (divided)
1 small lemon
1/4 cup olive oil

1 cup vegetable broth  
1 cup packed fresh basil leaves
3/4 tsp salt
1/2 tsp black pepper

1. Cook pasta according to package directions, adding 1 can of beans for the last 2 minutes of cooking.  Drain pasta & beans; cover to keep warm.
2.  Meanwhile, finely shred peel from the lemon (about 3 tsp).  In food processor combine lemon peel, juice from the lemon, basil, olive oil, salt, pepper, broth, & 1 can beans.  Cover & process until smooth, adding extra water until desired consistency.
3.  To serve, toss hot cooked pasta mixture with lemon-basil mixture.

Chuckwagon Soup

Source: The TVP Cookbook

1 cup textured vegetable protein crumbles (TVP)
3/4 cup hot water
1 TB ketchup
2 TB olive oil
1/2 cup chopped onion
2 cloves garlic, minced
15 oz. can diced tomatoes
4 cups vegetable broth
1 tsp basil
1 tsp oregano
10 oz. frozen mixed vegetables
salt & pepper to taste

1. Combine TVP, hot water & ketchup in bowl; set aside.
2. Heat oil in large pot; saute onion & garlic.  Add tomatoes, broth, basil, oregano, & TVP mixture.  Stir to combine.  Bring to a gentle boil & stir in veggies.  Simmer until heated through; season with salt & pepper.

Corncakes

Source: Clean Eating (Rachel Parker)

1 cup soy milk
1 tsp apple cider vinegar
1/2 cup stone ground cornmeal
1/2 cup whole wheat pastry flour
3 tsp baking powder
1/2 tsp salt
2 TB buttery spread (vegan, if desired)
2 TB pure maple syrup
3/4 cup corn kernels
oil for frying

1.  In large bowl, whisk milk & vinegar until frothy. Let sit for 5 minutes.
2.  Meanwhile, in medium bowl, combine cornmeal, flour, baking powder, & salt; set aside.
3.  Whisk buttery spread & syrup into milk mixture until combined.  Fold in cornmeal mixture until just combined.  Add corn kernels & stir all together.  Refrigerate for 5 minutes.
4.  Heat skillet on medium-high.  Working in batches, fry batter in 2 Tb increments.  Cook for 1 minute, until bubbles form.  Turn & cook until golden, about 1 more minute.  Garnish with yogurt, fruit, or applesauce.

Almond Rice Casserole

The TVP Cookbook

1 cup uncooked brown rice
1 cup TVP crumbles (textured vegetable protein)
7/8 cup hot water
1 TB ketchup
oil for frying
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup sliced toasted almonds
2 TB tamari or light miso
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
salt & pepper to taste

1.  Cook rice in 2 cups water; set aside to cool.  Transfer to large mixing bowl.
2.  Meanwhile, preheat oven to 350.  In small bowl combine TVP, water, & ketchup; set aside.
3.  Saute onion & garlic in oil; add to rice along with tamari & spices & TVP mixture.  Stir until well-combined & transfer to oiled baking dish.  Cover & bake 30 minutes.

Pistachio-Honey Cake with Berries & Cream

Source: Better Homes & Gardens

1 cup flour
1/2 cup cornmeal
1/4 cup pistachio nuts, ground (plus 2 TB extra to top)
2 tsp baking powder
1/2 tsp salt
1 stick butter, softened
3/4 cup plus 2 TB honey
2 eggs
1/2 cup milk
2 TB orange juice
8 oz. cream cheese or 1/2 cup mascarpone cheese
1 cup whipping cream
1/2 pint strawberries, sliced

1. Preheat oven to 325.  In medium bowl combine flour, cornmeal, ground nuts, baking powder, & salt.
2. In large mixing bowl, beat butter with mixer.  Ad 1/2 cup honey; beat until fluffy.  Slowly beat in eggs 1 at a time.  Add 3/4 of the flour mixture; mix until just combined.  Mix in milk & remaining flour mixture.  Spread batter into oiled 9 inch round cake pan.  Bake 35 minutes or until cooked in the middle.
3.  Cool cake on wire rack 10 minutes; remove cake from pan into plate.
4.  Meanwhile, in small saucepan heat 1/4 cup honey and orange juice, whisking to combine.  Brush mixture onto warm cake until absorbed.  Cool cake completely.
5.  Meanwhile, in medium mixing bowl beat cream cheese.  Add cream and 2 TB honey; beat until well combined.  Place in refrigerator until cake is cooled completely.  Spoon topping on cake, letting it drizzle down the sides. Top with strawberries & ground pistachios.

Peachy White Wine Sangria

idea from About.com

1 bottle white wine
1/2 cup Peach Schnapps
16. oz ginger ale or sparkling water (depending on how sweet the wine is)
1 large peach, sliced
1/2 cup sliced strawberries

Stir all ingredients together in large pitcher & serve chilled.

For an individual drink: 1 cup wine, 1 TB peach schnaaps, 1/4 cup ginger ale.