Black Bean Burgers

ONE
1/2 onion, chopped
1/2 red pepper, chopped

TWO
15 oz cooked black beans, drained and rinsed if canned
1 t hot sauce
1/2 t cayenne pepper
1 egg white (or egg replacer)
1/2 cup corn kernels
1 cup bread crumbs (or more, for consistency)

In a food processor, process ONE. Transfer to a bowl and add TWO. Mix until well combined. Make balls with the mixture and flatten into patties. Lightly grease a baking sheet and place the burgers on top. Bake at 425F for about 20 minutes or until set and crunchy.

Original by Mike Bennett

Sweet Potato Kale Enchilada Casserole

1 large sweet potato, peeled and grated
1 onion, thinly sliced
15oz vegetarian refried beans or 15oz cooked black beans (drained and rinsed if canned)
1 bunch kale, stems removed and chopped
15oz tomato sauce
1/2 jar salsa
1/4-1/2 cup nutritional yeast
3-4 whole wheat tortillas, cut into strips

Pre-heat the oven to 425F. Lightly oil a baking pan (like a lasagna pan). Spread the sweet potato in the bottom, then add the onions, spread the beans, and cover with kale. Evenly distribute a layer of tomato sauce and another one of salsa. Sprinkle nutritional yeast on top and cover with the tortilla strips. Bake, covered, for 25 minutes. Serve with a dollop of fat-free Greek yogurt (optional).

Original from sparkrecipes.com

Chocolate Banana Cake

ONE
1 3/4 cup whole wheat flour
1/4 cup baking cocoa
3/4 t baking soda
1/4 t salt

TWO
1/2 cup brown sugar
1 T olive oil
2 egg whites
1/2 cup low-fat buttermilk
1 t vanilla extract
3 mashed overripe bananas

Pre-heat the oven to 350F. Ligthtly grease and flour a cake pan. In a bowl, mix the ingredients in ONE. In a separate bowl, combine the ingredients in TWO. Fold TWO into ONE and pour the batter into the pan. Bake for about 40 minutes or until firm.

From lowfatcooking.about.com

Vegan Chocolate-Ginger Cake

ONE
3/4 cup flour
1/3 cup cocoa powder
2 t baking powder
1/2 t baking soda
1/2 t salt

TWO
1 cup unsweetened apple sauce
1/3 cup brown sugar
1 t vanilla

THREE
1/3 cup crystallized ginger, minced

Preheat the oven to 355F. lightly oil and grease a small cake tin or muffin pan if making muffins. In a bowl, shift the ingredients in ONE. In a separate bowl, combine the ingredients in TWO. Fold the wet into the dry ingredients. Add THREE.  Pour the batter into the pan. Bake for about 20 minutes (cake) or 10 (muffins) or until set.

Original in Southern in Law

Vegan Cajun Meatloaf

SPICE MIX (prepare and set aside)
2 bay leaves
1 t salt
1 t cayenne pepper
1 t black pepper
1/2 t white pepper
1/2 t cumin
1/2 t nutmeg

ONE
1 onion, chopped
4 garlic cloves, pressed
1 green pepper, chopped

TWO
1/2 cup ketchup
1/2 cup fat-free evaporated milk
1 T hot sauce
1 T vegan Worcester sauce

THREE
1 lb vegan 'meat' crumbs (I used boca frozen crumbs)
1 vegan 'sausage'

Preheat the oven to 350F. In a large pot, saute the ingredients in ONE with a few T of water. Once the onions are soft and sticking to the pan, add the ingredients in TWO and cook for 2 more minutes. Add the ingredients in THREE and stir well. Remove the bay leaves from the spice mix and add the spices. Pour the mixture into a lightly oiled oven pan and shape into a loaf. Cook for 20 minutes. Then turn the oven up to 400F and cook for another 15 minutes or until browned. Serve with oven (sweet) potato fries and ketchup.

Original from Allrecipes.com

Vegan Banana-Prune Muffins

ONE
10 prunes
2/3 cup water

TWO
2 T olive oil
1 t vanilla extract
2 ripe bananas, mashed

THREE
1 1/2 cups flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t cinnamon

FOUR
1 cup prunes, chopped

Pre-heat the oven to 350F. In a food processor, blend the ingredients in ONE, until thin. Combine in a bowl with the ingredients in TWO. IN a separate bowl, mix the ingredients in THREE. Fold the wet into the dry ingredients. Add FOUR. Lightly grease a muffin pan. Pour the batter into each hole, to 2/3 only. Bake for 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Original in Allrecipes.com

Pineapple Cake

ONE
1 1/4 cups brown sugar
4 egg whites
1 tsp vanilla

TWO
2 cups flour
2 tsp baking soda

THREE
2 1/2 cups crushed pineapple, drained but still moist

Preheat the oven to 350F and lightly grease and flour a cake pan. In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Combine. Add the ingredients in THREE and pour the batter into the pan. Bake for about 40 minutes or until firm.

Fat-Free Cardamom Cocoa Cookies

ONE
2 cups flour
1/4 cup baking cocoa powder
2 t baking powder
1/2 t salt
1/2 t cardamom

TWO
1 cup sugar
1/2 cup fat-free Greek yogurt
1/4 cup + 2 T water
1 t vanilla extract

Preheat the oven to 325F. Lightly grease three cookie sheets. In a bowl, combine the ingredients in ONE. In a different bowl, combine the ingredients in TWO. Fold the wet into the dry ingredients and mix. Drop tablespoons of the batter onto the prepared pans, leaving enough space between them. Bake from 10 minutes, take them out and flatten them with a spoon. Bake for 5 more minutes. Remove from the oven, allow to cool for a few minutes, and transfer to a cooling rack.

Original in http://cardamomhq.com

Fat-free molasses cookies

ONE

3/4 cup fat-free Greek yogurt

1 cup sugar

1 egg white 

1/4 cup molasses

TWO

2 cups all-purpose flour

2 t baking soda

1/2 t salt

1 t ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

 

More sugar, to sprinkle on top

In a bowl, mix the ingredients in ONE. In a separate bowl combine the ingredients in TWO. Fold the wet ingredients into the dry and mix well to create a dough. Cover and refrigerate for 30 minutes..
Preheat oven to 375F . Roll dough into walnut sized balls, and roll them in sugar. Place cookies 2 inches apart onto lightly greased baking sheets. Bake for 8 to 10 minutes until the tops are cracked. Cool on wire racks.

Fat-Free Chewy Chocolate Cookies

ONE
1 1/2 cups flour
1/2 cup brown sugar
1/2 cup baking cocoa (unsweetened)
1/2 t baking soda
1/2 t salt

TWO
1/2 cup rice syrup
3 egg whites
*Next time I will be trying these with chopped dried cranberries!

Preheat the oven to 350F and lightly oil two baking sheets. In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Fold the wet ingredients into the dry and mix well into a sticky butter. Drop round teaspoons of the batter onto the sheet leaving enough room around each ball. Bake for 8 minutes, then allow to cool on a cooling rack. Do not over-bake. 

Adapted from recipe in cooks.com

(Crockpot) Vegan Pumpkin Lasagna

 

*If you don't want to make this in your slow cooker, cook the noodles following the directions in the box

PUMPKIN RICOTTA
1 package firm tofu
15oz pureed pumpkin (canned or fresh)
4 sun-dried tomatoes (rehydrate in hot water for 5 min)
1/4 cup nutritional yiest
1 T Italian seasoning
1 t powdered onion
salt and pepper, to taste

VEGGIES (substitute with any other veggie you like!)
2 large zucchini, sliced and cooked (simmer in 2 T of water, covered, until soft)
2 large carrots, sliced lengthwise and cooked (simmer in 2 T of water, covered, until soft)
1 lb spinach, fresh and cooked (simmer in 2 T of water, covered, until wilted) or frozen and thawed

1 1/2 jars marinara sauce
15oz black beans (if canned, drained and rinsed)
lasagna noodles, uncooked

Lightly oil your crockpot. Pour some marinara sauce in the bottom and arrange lasagna noodles to cover the bottom (you may have to cut the corners so they can fit and cut smaller pieces for the edges. You can throw the corners in the crockpot as well). Pour half of the "ricotta" and spread evenly. Arrange one layer of zucchini and the beans. Pour a layer of marinara sauce. Arrange another layer of noodles, followed by the rest of the "ricotta", a layer of carrots, another of zuchhini, the spinach, and some marinara sauce. Arrange a layer of noodles and cover with marina sauce. Cook on low for 4 hours or on high for 2 1/2.  

Based on recipe from The Vegan Slow Cooker

Bulgur Soy Bean Casserole

1 cup bulgur, (soaked in 1 cup boiling water for 15 minutes, covered)
3/4 cup dry soy beans, soaked overnight

ONE
1 tsp olive oil
2 onions, minced
6 cloves garlic, minced or pressed
salt, to taste
2 tsp cumin
1 1/2 tsp basil
black pepper, to taste
cayenne pepper, to taste

TWO
1 bell pepper, chopped

1 1/2 cups fat-free feta cheese, crumbled
3 tbsp tomato paste
14oz can chopped stewed tomatoes

Preheat the oven to 375F. In a large pot, saute the ingredients in ONE, over low heat, covered, until translucent. Add the ingredients in TWO and cook for 5 more minutes. Drain the soy beans and grind them in a blender with a cup of water. Mix the onions, bulgur, and soybeans in the pot. Add the tomato paste, parsley, and a cup of the feta and pour into a baking pan. Sprinkle the rest of the feta on top. Cover and bake for 30 minutes at 375. Uncover and bake at 350F for 15 more minutes.

Original from Moosewood

Tangy Bean Casserole

(makes two)

3 cups dry pinto beans

ONE
1 tsp olive oil
2 onions, minced

TWO
2 tsp salt, or to taste
1 tbsp chili powder
2 tsp cumin
1 1/2 tsp dry mustard

THREE
8 garlic cloves, minced or pressed

FOUR
7 tbsp apple cider vinegar
3 1/2 tbsp molasses
black pepper, to taste
red pepper flakes, to taste
3 tart apples, chopped
4 ripe tomatoes, chopped

Cook the beans until tender (about 1 1/2 hrs or 10 minutes in a pressure cooker). Drain any excess liquid (you can save it to make soup). While the beans cook, saute the onions, covered, over low heat, until translucent. Add the ingredients in TWO and simmer, covered, for 5 minutes. Add the ingredients in THREE and cook for another 5 minutes. Combine the beans, onions, and the ingredients in FOUR in a baking pan and cover with foil. Bake at 350 for 1 hour.

Original from Moosewood

Potato Chickpea Curry

3 large potatoes, peeled, chopped, and boiled till soft

ONE
1 tsp olive oil
1 onion, chopped
6 cloves garlic, pressed or minced

TWO
10oz spinach (fresh or, if frozen, thawed first)

THREE
30oz cooked chickpeas (drained and rinsed). Puree half of the chickpeas in a blender with a bit of water
1 tbsp fresh grated ginger
2 tsp curry powder
2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cloves

FOUR
15oz stewed tomatoes (drained and pureed with 1/4 tsp cayenne pepper)

In a large saucepan, saute the ingredients in ONE, covered, until onions are translucent.  Add the ingredients in TWO and simmer, covered, until wilted. Add the ingredients in THREE and simmer, covered, adding a bit of water if needed, for about 5 minutes. Preheat the oven at 375F. In a casserole, pour half of the curry mixture, smoothing it into a layer. Pour the tomatoes on top creating another layer. Spread the reminder of the curry on top and smooth it out. Cover and bake for about 45 minutes. Serve with rice or by itself with a dollop of fat-free Greek yogurt.

Adapted from fatfree.com

(Yet another) Banana Bread

ONE
2 cups whole wheat flour
1/4 cup wheat germ
11 tsp salt
1 tsp baking soda

TWO
2 super ripe bananas, mashed
1/4 cup apple sauce
1/2 cup honey
2 egg whites
1 tsp vanilla extract

Pre-heat the oven to 350F. Lightly grease and flour a loaf pan. In a bowl, shift the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Pour TWO into ONE and mix well with a spoon. Pour the batter into the pan and bake for one hour or until a skewer inserted in the middle comes out clean.

Carrot Cranberry bread

ONE
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 tsp cinnamon

TWO
1 cup apple sauce
2 egg replacer (or 2 egg whites)
1 tbsp olive oil
1 cup dried cranberries (or apricots, raisins, etc)
1/2 cup shredded carrots
1 tsp vanilla extract

In a bowl, combine the ingredients in ONE. In another bowl, mix the ingredients in TWO. Fold the wet ingredients into the dry. Pour the mix into the loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

Adapted from Allrecipes.com

Peach Muffins

ONE
1 2/3 cups flour
2 tsp baking powder
1/4 tsp salt

TWO
1/2 cup sugar
1/2 cup milk
1/3 cup apple sauce
1 egg white
1 tsp vanilla extract

THREE
2 cups frozen peaches, thawed, drained, and chopped

Lightly grease a 12-hole muffin pan and pre-heat the oven at 400F.In a bowl, combine the ingredients in ONE. In another bowl, mix the ingredients in TWO. FOld the wet into the dry ingredients and mix well. Fold in the peaches. Pour the batter into the muffin cups, filling them up to 2/3 full, and sprinkle some sugar on top. Bake for about 18-20 minutes or until set.

Original in allrecipes.com

Tarta de Manzana (Apple cake)

ONE
2 cups skim milk
2 russet apples, peeled, cored, and chopped

TWO
1 cup apple sauce
1 tsp baking soda
1 tsp baking powder
1 cup flour
1 egg white

THREE
2 russet apples, peeled, quartered, cored, and thinly sliced

FOUR
Apricot jam

In a blender, blend the ingredients in ONE. Add the ingredients in TWO and blend well. Pour the mix in the pan and place the sliced apples on top, covering the batter. Bake for 30 minutes at 350F. Take it out of the oven and spread a thin coat of apricot jam on top. Bake for another 15 minutes or until set. Cool down and refrigerate.

Banana Apple Cake

ONE
3 cups flour
2 cups brown sugar
1 tsp salt
1 tsp cinnamon
1 tsp baking soda

TWO
1 1/4 cups apple sauce
3 egg replacer (or egg whites)
8 oz crushed pineapple with juice
1 1/2 tsp vanilla extract
2 large overripe bananas, mashed
5 medium apples, peeled, cored, and shredded

Preheat the oven to 350 F. Cover a spring cake pan with parchment paper, lightly grease and flour. IN a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Fold the dry into the wet ingredients and mix. Pour the batter into the pan and bake for about one hour or until firm in the center.

Original from Allrecipes.com

Sweet Brown Bread

2 cups non-fat milk
1 cup sugar
1 cup (unsulfured) molasses

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 tsp salt
1 tsp baking soda
3 tsp baking powder

Makes two.
Lightly grease and flour two loaf pans. Pre-heat the oven to 350F.
In a bowl, mix the ingredients in ONE. In another bowl, shift the ingredients in TWO. Slowly fold the dry ingredients into the wet, stirring to avoid lumps. If you get them, use an electric beater to get smoothen your batter. Pour the batter into the pans and bake for about 40 minutes, or until firm.

Original from Allrecipes.com