Uncheese Eggplant Casserole

Ingredients

( Serves 4)

2 Eggplants, medium to large size
2 Onions, medium size
4-6 Garlic cloves
4-6 or more thinly sliced tomatoes
2 cups White Beans
1 cup Nutritional Yeast
Juice of 2 lemons
1 Chipotle Pepper (optional), stem removed or cayenne pepper
Oregano

Pepper and salt

Directions
Preheat oven to 400 C. Add the beans to the container of a high speed blender. Add the peeled garlic, nutritional yeast, lemon juice, and chipotle pepper (or hot sauce if you prefer), salt and pepper . Cover the container and run the blender at high speed until the ingredients are creamy smooth. Place tomato slices on the bottom of the baking dish. Cut the eggplant into 1/3 inch thick slices and arrange in a tight, non-overlapping layer. Next, spoon on a thin layer of the bean cream sauce. Then place another layer of tomato slices layer. Scatter on some of the onions, separating and breaking up the larger rings. Sprinkle on a little oregano. Repeat the above steps until the casserole is filled and the ingredients are all used. Cover the casserole dish, and place in the oven and bake until the eggplant is tender ( about 1 – 1 1/2 hours). We suggest removing the cover for the last ten to fifteen minutes of cooking in order to firm and brown off the top.

Macaroni and un-Cheese with Tomatoes

Ingredients

(Serves 4)

3 cup dry Elbow Macaroni, whole wheat
6 Tomatoes, Roma
1 large Onion
2 cups White Beans
1/2 cup Nutritional Yeast
1/4 cup Lemon Juice
1/2 Chipotle Pepper, optional for a spicy smoke flavor
bit of salt and pepper

Directions
Microwave oven or conventional oven at 350 degrees F can be used to prepare this dish. Wash, peel, and dice the onions and place in a large covered baking dish. Cook until the onions begin to become semi transparent (about 5 minutes in the microwave oven).
While the onions are cooking, place the water in the pasta pot and heat to boiling.
Wash the tomatoes and remove the stem ends and any blemishes or bad spots. Cut into bite-sized pieces, and add to the onions when they are cooked. Cover the baking dish and cook until the tomatoes are hot, but not cooked through. When the pasta water boils, add the elbow macaroni, and cook until the macaroni softens, but is still slightly chewy.
Open the cans of beans and drain off the excess liquid. Place the beans in the container of a high speed blender. Add the nutritional yeast, lemon juice, and chipotle pepper (stem removed). Cover and run the blender at high speed until the ingredients are creamy smooth. Use the tamper rod as necessary. Combine the cooked and drained pasta and the bean sauce with the onions and tomatoes in the covered dish, and mix well. Cover and bake for about 10-15 minutes

Basic Brownies

Ingredients
(makes 16 squares)

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
1-2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or raisins or chopped maraschino cherries or nuts ( optional )

Directions
Preheat oven to 350 degrees. Grease an 8 inch square pan or line with foil. ( if recipe is doubled use - 9 x 13 inch pan).In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. Add sugar and mix well. Add eggs one at a time and stir until well combined. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix). Fold in optional ingredients.Spread in pan and bake for approximately 25 minutes. DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean. Cool completely before cutting into squares.

Flaxseed Pancakes/Waffles

Ingredients

(makes 2 pancakes)

1/2 cup all-white liquid egg substitute
3 tablespoons ground flax seeds
1 teaspoon baking powder
1/2 teaspoon vanilla
4 tsp sugar or Splenda or any sugar substitute
cinnamon
nutmeg

2 tablespoons cream cheese or yogurt
vanilla
1 tsp sugar or Splenda or sugar substitute

Directions

Mix first seven ingredients in a small bowl. (The baking powder blobs up so you have to stir really well until it dissolves.)Spray a heated pan with non-stick spray and pour in half of the mixture. It will immediately sort of fluff up like a pancake. Brown on one side and flip. I cooked about 2 minutes on each side.The "frosting" for this is optional; mix together the last three ingredients in a small cup and spread on pancakes. You can experiment with the ingredients to alter the sweetness.