(Crockpot) Moroccan-Style Stew

ONE
3 shallots, chopped
2 carrots, chopped
1 bell pepper, chopped
3 garlic cloves, pressed

TWO
1 tsp fresh ginger, minced
1/2 t cinnamon
1/2 t cumin
1/4 t paprika
1/4 t turmeric

THREE
8 oz beans, fresh or frozen, chopped
15oz cooked chickpeas (if canned, drained and rinsed)
15oz fresh (or canned) tomatoes, chopped
1 1/2 cups veggie stock
1 T fresh lemon juice
salt and pepper, to taste

FOUR
1/2 cup green peas, thawed
1/2 cup mixed dry fruit (apricots, apples, raisins, prunes...)
2 T fresh parsley, minced

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat. Add the ingredients in TWO and mix well until fragrant. Transfer to the crockpot and add the ingredients in THREE. Cook on low for 7 hours or on high for 4 1/2 hrs. Stir in the ingredients in FOUR and let it sit on warm for about 20-30 minutes. Serve over rice or couscous.

Original in Fresh from the Vegetarian Slow Cooker

(Vegan) Peach Pancakes

ONE
1 1/2 cup flour
2 T sugar
1 1/2 t baking powder
pinch of salt

TWO
1 1/2 cup milk or non-dairy milk
3 T apple sauce
2 egg whites or 2 egg replacer
1/4 t fresh minced ginger

1 1/2 cup diced peaches (fresh or frozen)

In a bowl, combine the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Fold the wet into the dry ingredients and mix well. Add the peaches. Lightly grease a frying pan. Pour some of the batter and cook on one side until it bubbles. Flip over and cook for a few more minutes. Serve with peach slices and maple syrup.

Adapted from yummly.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.

Crockpot Moroccan Chickpeas with Prunes and Apricots

ONE
1 onion, chopped
6 cloves garlic, pressed

TWO
1 T tomato paste
1 T apple butter (optional)
1 1/2 t ground coriander
1/2 t ground cumin
1/4 t sweet paprika
1/4 t cinnamon
1/4 t cayenne pepper
1/2 cup vegetable broth

THREE
1 cup vegetable broth
1 pack seitan, chopped
15 oz canned chopped tomatoes
1/3 cup dried apricots (unsulfured), chopped
salt and pepper, to taste

FOUR
1/3 cup pitted prunes, chopped
1 cup frozen peas, thawed
1/4 cup chopped fresh cilantro
1 T fresh lemon juice

In a saucepan, cook the ingredients in ONE in a little bit of water, covered, over low heat. Wthen the onions are translucent,  add the ingredients in TWO and cook, stirring, until fragrant. Transfer to a slow cooker and add the ingredients in THREE. Cook on low for 6 hrs (4 on high). Stir in the ingredients in FOUR, taste and adjust seasonings. Serve over rice.

Original in Fresh from the Vegan Slow Cooker

Old Fashioned Apple Pie

CRUST
2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 T cornstarch
2 t sugar
1/4 t salt
10 T apple sauce

FILLING
6-8 apples, peeled, cored, and cut into 8 wedges each
1/4 cup raisins, optional
1/4 cup chopped dried apricots, optional
2 T lemon juice
2 T brown sugar
1 T cornstarch
1 t  cinnamon
1/8 t salt

CRUST
Put all the CRUST ingredients in a food processor and process. Add water as needed and process until a dough forms. Wrap in plastic wrap and chill for 1 hour.

FILLING
Put all the ingredients for the filling in a bowl. Mix well and and set aside.

Lightly grease and flour a 9-inch pie dish. Preheat oven to 450°F.  Roll out two thirds of the dough into a 14-inch diameter circle on a floured work surface. Press into the dish, letting the excess hang over edges. Prick the bottom with a fork. Add the filling. Roll out the remaining dough into a 9-inch circle, place over the filling, and fold the excess dough over top, crimping the edges to seal. Brush the top with water, and sprinkle with sugar (optional). Poke a small hole in the center of the pie, and set on a baking sheet. Place the pie in the oven; reduce the heat to 350°F and bake 50-60 minutes, or until golden.

Original in Vegetariantimes.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

Curried Apple Leek Soup

ONE
1 tsp olive oil
2 tbsp curry powder
6 leeks, chopped
2 medium potatoes, peeled and chopped
4 Granny Smith apples, peeled, cored, chopped

TWO
6 cups vegetable broth or water
salt, pepper, and cayenne pepper, to taste

plain non-fat yogurt, to serve

In a large saucepan, combine the ingredients in ONE and saute, covered, over low heat, for about 5 minutes. Add the rest of the ingredients an bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes. Using a blender or a food processor, puree into a soup. Serve hot with a swirl or yogurt.

Original from allrecipes.com

Sweet & Sour Tofu

SAUCE
ONE
1/2 cup pineapple juice (you'll need 20oz canned pineapple in juice)
6 tbsp rice vinegar
4 tbsp ketchup
4 tbsp low-sodium soy sauce
2 tbsp brown sugar

TWO
4 tsp corn starch

1 package extra-firm tofu, drained and pressed, cut into cubes

THREE
1 tsp olive oil
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 tbsp fresh grated ginger (or a little more)

VEGGIES (you can substitute or add any other veggie)
1 medium zucchini, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 carrots, chopped
2 cups broccoli florets (frozen or fresh)
1 cup green beans (frozen or fresh)
20 oz pineapple chunks

Sushi rice (to serve)

In a bowl, mix the ingredients in ONE. Put the tofu in a tupperware and add 3 tbsp of the sauce. Cover, shake, and marinade for a few hours or at least 30 minutes in the fridge. Add TWO to the sauce and whisk until well mixed. In a wok or pot, saute the ingredients in THREE, covered, over low heat, for about 12 minutes or until the onions are translucent. Add the VEGGIES and cook, covered, over medium heat, for about 10 more minutes. Add the sauce and simmer, covered, for another 10 minutes or until the veggies are tender. Add the tofu and simmer for 5 more minutes. Serve with sushi rice.

Original in www.eatingwell.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

Vegan Blueberry Waffles

ONE
2 cups whole-wheat flour
1 tbsp baking powder
1/4 tsp salt

TWO
1/3 cup apple sauce
1 tbsp olive oil
1 1/2 cups soy milk (or regular, if you're not vegan)
1/4 cup agave nectar

THREE
1/2 cup frozen blueberries

In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWo. Fold the wet ingredients into the dry mix and let it stand for 10 minutes. FOld in the ingredients in THREE. Follow the directions in your waffle maker. Serve with maple syrup.

www.onegreenplanet.orr

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.

Fall Split Pea Apple Soup

ONE
1 tsp olive oil
3 cups chopped onion

TWO
1 1/2 tsp ground cumin
1 tsp coriander
1/2 tsp turmeric
1 tbsp grated fresh ginger

THREE
1 cups split peas
1 medium sweet potato, chopped
2 medium apples, peeled and chopped
2 tsp chili powder
1 cinnamon stick

FOUR
1 medium tomato, chopped
2 tbsp fresh squeezed lime juice
1 tbs soy sauce

salt, to taste

fat-free yogurt (optional)
cilantro (optional)

In a large sauce pan, sauté the ingredients in ONE, until translucent. Add the ingredients n TWO and cook for one more minute. Add the ingredients in THREE, bring to a boil, and reduce the heat. Simmer, covered, for about 40 minutes or until the split peas are tender. In a bowl, mix the ingredients in FOUR. When the split peas are tender, add the tomatoes to the pan. Blend about 3/4 of the soup. Serve with a dollop of fat free yogurt and cilantro.

Original in Moosewood

Lemon Poppy Seed Muffins

ONE
1 3/4 cup flour
3/4 cup brown sugar
zest of one large lemon
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

TWO
1 egg white (or egg replacer)
1 cup plain fat-free yogurt
6 tbsp unsweetened apple sauce
1/3 cup fresh squeezed lemon juice
1/4 cup poppy seeds

Preheat the oven to 350F. Lightly grease a muffin pan.
In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Pout the wet into the dry ingredients and mix thoroughly. Pour the batter into the muffin pan, filling each hole up to 1/3. Bake for about 40 minutes or until firm to the touch and browned. Let them cool completely before serving.

Original in Allrecipes.com

• 
  
• 
  

Banana Cake

ONE
4 1/2 oz apple sauce
1/2 brown sugar

TWO
2 egg whites
1 tsp vanilla extract
4 very ripe bananas, mashed

THREE
1 tsp baking soda
1/2 cup skim milk

FOUR
2 cups flour, shifted
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp ground allspice

Pre-heat the oven to 350F. Lightly grease an 8in round cake tin and lane with baking paper.

In a bowl, mix the ingredients in ONE. Add the ingredients in TWO and mix well. In another bowl, dissolve the baking soda in the milk. In a separate bowl, mix the ingredients in FOUR. Alternately, fold THREE and FOUR into the banana mix, and mix using a metal spoon until all the ingredients are combined. Pour the batter into the prepared tin and bake for 1 hour or until a skewer inserted in the middle comes out clean. Allow to cool in the tin before turning into a wire to cool down completely. Decorate with powdered sugar.

Adapted from Baking: A commonsense guide

Banana Muffins

ONE
4 large super-ripe bananas
1 cup brown sugar
3 egg whites
1/2 cup fat-free milk
1 tsp vanilla extract

TWO
1 tsp salt
1 cup white flour
1 cup whole-wheat flour
1 tsp baking soda

Brown sugar and cinnamon to sprinkle (optional)

Pre-heat the oven to 350F and lightly grease a 12-hole muffin pan (or oaf pan, if you'd rather make a bread).
In a bowl, mix the ingredients in ONE. I a separate bowl, mix the ingredients in TWO. Add the wet to the dry ingredients. Pour the batter into the prepared muffin holes up to 1/3. Sprinkle the tops with brown sugar and a dash of cinnamon (optional). Bake for 20-25 minutes or until firm to the touch.

Original in Allrecipes.com

Orange Cake

ONE
2 cups flower
1/2 tsp salt
3 rsp baking powder
1 1/2 cups brown sugar

TWO
1/2 cup skim milk
1/2 cup orange juice
1/2 cup apple sauce
zest of one large orange
3 egg replacer or egg whites

ORANGE GLAZE
1/2 cup orange juice
1/4 cup scant brown sugar
Combine in a saucepan and heat up until sugar dissolves.

Pre-heat the oven to 350F. Lightly grease and flour a 9 inch cake pan.

In a bowl, mix the ingredients in one. In a separate bowl, mix the ingredients in TWO (shift the flour). Fold the wet ingredients into the dry and mix well. Pour into the prepared pan and bake for about 50 minutes or until golden and firm. Let it cooling the pan. Turn into a serving dish and glaze with the orange glaze.

•  
• Original in Allrecipes.com

Banana Chocolate Chip Bread

ONE
1 1/2 cups flour
1 cup white sugar
1 1/2 tsp baking soda
1/4 tsp salt

TWO
2 large overripe bananas, mashed
1 egg white (or egg replacer)
1/2 apple sauce
1/4 cup fat-free milk
2 tsp vanilla extract
1/2 cup chocolate chips

Preheat the oven to 350F. Lightly grease and flour an 8x8 inch bread pan. In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Pour the wet ingredients into the dry and mix until you have a batter. Pour into the prepared pan and bake for about 40 minutes or until set. Let it cool in the pan. Take it out of the pan and sprinkle with powdered sugar.

Original from allrecipes.com

Baked Blackberry Cheesecake

3/4 cup fat-free cottage cheese
2/3 cup plain non-fat yogurt
1 tbsp whole-wheat flour
2 tbsp sugar (it could use more, so next time I'll add one extra tbsp)
1 egg
1 egg white
juice and rind (finely grated) of a half lemon
2 cups blackberries, raspberries, or strawberries (must be fresh) (reserve a few for decoration)

Wash the berries and let them dry on paper towels.

Preheat the oven to 350F. Line (the base) and lightly grease a 7in round cake pan.

Using a blender, whizz the cottage cheese until smooth (it will look like sour cream). Add the yogurt, flour, sugar, and lemon, and mix well. Add the berries. Pour the batter into the pan and bake for about 45 minutes or until the cake is just set. Turn off the oven and let it set inside for 30 minutes. Decorate with berries and serve warm.

Original from Low Fat Low Cholesterol

Cranberry Sauce

Even the people who aren't big cranberry sauce fans loved this!

16oz fresh cranberries
1 cup sugar
1 cup orange juice

In a pan, heat up the OJ and sugar, stirring, until the sugar dissolves. Add the cranberries, lower the heat and cook for about 10 minutes. The cranberries will start to pop. Turn off the stove and cover. Sauce will thicken as it cools down.

Original from allrecipes.com