Chocolate Chip Cookie (The Single Cookie)

1 Tbsp. White granulated sugar
1 Tbsp. Brown sugar
1 Tbsp. Butter
1-2 Tbsp. Chocolate chips
1 Tbsp. Water
1/8 tsp. Vanilla
Pinch of salt
Pinch of baking soda
1/4 Cup Flour + 1 Tbsp. Flour

Mix all of the ingredients in a cereal bowl with a fork.
You have two options here: Bake one largish cookie, or split it up and make a few smaller ones. Personally I like to make one large one, so I'm not obligated to share, but that's just me.
Bake at 350 degrees, for 12-13 minutes.
I bake on parchment paper. Parchment paper is great for baking cookies because you can slide the entire sheet of cookies off of the hot pan, no scooping them off. This allows you to get softer cookies. Some people like their cookies very crunchy, though, in which case you don't need to bother with parchment paper.
Also, if you bake one large cookie, it's wise to mush it down a bit before you bake it, rather than a large ball of dough. It will bake more evenly this way.

Puffed Cereal/ Rice Krispy Squares (and variations)

Chocolate Rice Krispie Squares

Ingredients:

1/4 cup cocoa
3 tablespoons butter
1/4 cup corn syrup
1/4 cup sugar
3 cups Rice Krispies

Directions:

Combine cocoa, butter, corn syrup and sugar in a saucepan. Cook and stir over low heat just until the mixture comes to a boil, then remove from heat.

Stir in Rice Krispies. Pack into a greased 8 inch square cake pan. Cool and cut in squares.

Marshmallow Rice Krispy Squares

Ingredients
(Servings 12)
3 tablespoons margarine or butter
1 (10 oz./ about 40 marshmallows/280 g ) package regular marshmallows or 4 cups mini marshmallows
6 cups Rice Krispies or cheerios or any puffed cereal
1/2 cup (85 g) chocolate chips or 1/2 cup (80 g) raisins (optional)
Directions

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Puffed Cereal Squares

Ingredients
(makes 16 big squares)
1/4 cup butter or margarine
3/4 cup honey
1 cup brown sugar/ regular sugar
1 teaspoon vanilla
1 tablespoon cocoa (optional)
8 cups puffed wheat cereal or Kamut puffed cereal

Directions
Measure puffed wheat into a large bowl.Melt butter in a saucepan. Add syrup, sugar, cocoa.When mixture begins to boil, boil for 3 minutes and then remove from heat. Add vanilla. Pour over puffed wheat and mix well. Press into a 9X12 inch cake pan. Scatter sprinkles while still warm and pat down to be sure they will stick.`Cool completely.

Golden Squash Soup

Ingredients
(serves 6)
1 medium sized butternut squash, peeled and cut into about ½ inch pieces (about 3 cups)
1 large onion, chopped
3 medium cloves garlic, chopped
1 TBS chopped fresh ginger
1 tsp turmeric
1 tsp curry powder
2 3/4 cups + 1 TBS chicken or vegetable broth
6 oz canned coconut milk
2 TBS chopped fresh cilantro
salt & white pepper to taste

Directions
Peel squash and cut into pieces. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, ginger, and continue to sauté for another minute. Add turmeric, curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes. Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat (not boil), and add cilantro.

Vegan Brownies ( 4 recipes)

Healthy Vegan Brownies
(from http://vegweb.com/index.php?topic=6640.0)
2 cups flour (I use enriched and whole wheat)
1 cup water
1 cup brown sugar
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa
1/2 cup oil - preferably vegetable oil
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)
1/2 cup vegan chocolate chips (optional)

Boil water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. (flour should be added to water before the heat is turned on.Then slowly heat the mixture while stirring. This prevents the lumps.). Remove from heat and let cool completely.Mix vegan sugar, salt, vanilla, cocoa and oil. Then add the rest flour-water mixture. Mix well. Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those. Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean. I thought of maybe putting some chocolate frosting on them, but they were perfect without it. Enjoy.
Tip: Use 150% of recipe for 13 X 9 pan and half for 9 X 9 pan.
Try with whole wheat flour. Try cooling in fridge before serving. When warm they might taste floury. Chocolate frosting can be added on top if needed. ( instead of frosting Liquid chocolate with sprinkle of walnuts can be used)

More Healthier Vegan Brownies
2 cups spelt/kamut flour (or use whole wheat)
1 cup water
1 cup honey/maple syrup
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa/carob
1/2 cup oil
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)
1/2 cup chocolate/carob chips (optional)

Shake the water and ½ cup of the flour in a sealed container or a jar to blend the flour and water well and avoid lumps.
Thicken the flour/water mix over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. Remove from heat and let cool.
Mix honey, salt, vanilla, cocoa/carob and oil. Then add the rest of the flour-water mixture. Mix well.Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those.Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean.

Tip: They taste better next day :)

Ultra-Fudgy Fudge Brownies
(serves 12) - from Joanne's vegan vittles
3/4 cup (1/2 of a 10.5-ounce package) lite silken tofu (firm), crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder
2 Tablespoons canola oil
1 Tablespoon vanilla extract

1 1/4 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/4 teaspoon non-aluminum baking powder
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 to 1 cup chopped walnuts (depending on how nutty you like your brownies)

Preheat the oven to 350 degrees Farenheit. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside. Place the tofu, water, maple syrup, carob or cocoa powder, oil, and vanilla extract in a blender, and process until completely smooth. Place the remaining ingredients, except the walnuts in a medium mixing bowl, and stir them together until they are well combined.Pour the blended mixture (from step #2) into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts. Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 40 minutes, or until a cake tester inserted in the center comes out clean. Cool the brownies in the pan. Cut and serve.

Sinful Vegan Fudge Brownies
8 oz. unsweetened baker's chocolate
1 1/2 c. maple syrup, grade B
1 c. applesauce
1 1/2 c. soy milk or skim milk
1 tbsp. vanilla
2 c. firm tofu (not silken)
1 1/2 c. whole wheat flour or spelt flour
1 tsp. salt
2 1/2 c. walnuts or pecans

Begin by blending applesauce, tofu, soy milk or skim milk, maple syrup, and vanilla until it is completely smooth. Heat applesauce mixture with chocolate on low to medium heat. Stir frequently to keep chocolate from burning. When chocolate is entirely melted, preheat the oven to 375. Add flour and salt and stir or whisk until "just mixed." Last, stir in pecans.Pour batter into a greased 13x9x2 pan. Bake at 375F for 35-40 minutes until a toothpick stuck into the middle of the brownies comes out clean.

Tips
If you want to give your brownies an orange flavor, add 2 tbsp. orange zest or 1/4 c. cointreau. You can also add 2 tbsp. lime zest for a lime flavor, 1/4 c. amaretto for a cherry flavor, or 1/4 c. rum for a rum truffle flavor. Perhaps my favorite flavor is a cinnamon flavor, achieved by adding 1/4 c. (or more) cinnamon.
If you are vegan and you cannot find vegan baker's chocolate, use about 16 oz. vegan chocolate chips and decrease the amount of maple syrup by about 1/2 c.

Low Sugar Tofu Brownies
Ingredients:
1 1/3 cup whole-wheat flower
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 unsweetened applesauce
1 tsp canola oil
3 tbp brown sugar
1 (8 ounces) package silken low-fat tofy
1 tsp vanilla extract
1/3 cup cocoa powder
Preparation
Preheat oven to 350F. Grease a 9x9 glass oven dish. In a medium bowl, mix all dry ingredients.
In food processor or blender, blend all dry ingredients. Add wet mixture to dry mixture, all at once. Scrape misture into prepared pan, sprinkle with nut. Bake for approximately 20-25 minutes. Let cool for 15 minutes.

Sweet potato as dessert

Apple Glazed Sweet Potatoes

(Makes 4 servings at 1/2 cup per serving)
2 1/2 cups unsweetened 100% apple juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 sweet potatoes, peeled and thinly sliced

Combine apple juice, cinnamon and salt in a large skillet. Add sliced sweet potatoes and bring to a boil over high heat. Reduce heat slightly and simmer potatoes. Stir occasionally for 20 – 25 minutes or until potatoes are tender and juice has been reduced to a glaze.Serve warm.

Sweet Potato Brûlée

(Serves 4)
4 large sweet potatoes, peeled, cut lengthwise into 8 pieces each
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 tablespoons ginger
2 tablespoons brown sugar

Preheat your oven’s broiler. Wrap in the sweet potato halves in aluminum foil, and broil for 30 minutes, or until soft. Place cooked sweet potatoes in a food processor. Blend until smooth, about 1 minute. (If you don’t have a food processor, place the sweet potatoes in a medium bowl and beat until smooth with a potato masher or wooden spoon.) Add to the whipped sweet potatoes, the maple syrup, vanilla, cinnamon and ginger. Beat until well combined, about 30 seconds. Divide the sweet potato mixture into 6 individual custard dishes or bowls that can be used in the oven. Coat the surface with the brown sugar. Place custard dishes on a baking sheet and set under the broiler until the brown sugar melts and bubbles, about 5 minutes. Watch carefully and remove before sugar begins to burn. Let cool for a couple of minutes; serve warm.

Sweet Potato Custard

(makes 6 - 1/2 cup servings)
1 cup mashed, cooked sweet potato
1/2 cup mashed banana (about 2 small ones)
1 cup evaporated skim milk
2 tablespoons packed brown sugar
2 beaten egg yolks (or 1/3 cup egg substitute)
1/2 teaspoon salt
Non-stick cooking spray, as needed
1/4 cup raisins
1 tablespoon sugar
1 teaspoon ground cinnamon


In a medium bowl, stir together sweet potato and banana. Add milk, blending well.Add brown sugar, egg yolks and salt, mixing thoroughly.Spray a 1-quart casserole with non-stick spray. Transfer sweet potato mixture to a casserole dish. Combine raisins, sugar and cinnamon. Sprinkle over top of sweet potato mixture. Bake in a pre-heated 325-degree oven for 40 to 54 minutes or until a knife inserted near the center comes out clean.

Candied yams


(1/4 cup = 1 serving)
3 medium yams
1/4 cup packed brown sugar
1 teaspoon flour, sifted
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon orange peel
1 teaspoon soft tub margarine
1/2 cup orange juice

Cut yams into 1/4-inch slices and boil until tender but firm (about 20 minutes). When cool enough to handle, peel and slice into 1/4 inch slices.Combine sugar, flour, salt, cinnamon, nutmeg and grated orange peel.Place half of the sliced yams in a medium-sized casserole dish. Sprinkle with spiced sugar mixture.Dot with half the amount of margarine.Add a second layer of yams, using the rest of the ingredients in the same order as above.Add orange juice. Bake uncovered in oven preheated to 350 Fahrenheit for 20 minutes

Walnut cottage cheese pasta

Ingredients
(serves 2)

1/4 cup toasted walnut pieces
1 cup cottage cheese
1 cup dry pasta like rotini or penne ( 300 calorie or 4 oz equivalent)
1 large tomato, chopped
2 garlic cloves
1/2 chopped red onion
1 zuchhini chopped (optional)
pepper, salt and bit hot sauce (or red chilli powder) acc to taste
1/2 T olive oil

Directions
Saute tomato and garlic. Add onions, cottage cheese, walnuts and pasta till cheese has melted.

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.

Pudding in a Mug

Ingredients:

(serves 1 )

1 T cornstarch

2 T unsweetened cocoa powder or 1 oz unsweetened chocolate

2 T sugar

3/4 c skim milk

1/4 t vanilla

some dark chocolate shavings (optional)

Directions:

In a large mug dissolve cornstarch, cocoa, and sugar in milk. Microwave on high for 2 min or until mixture boils. Stir, nuke for 30 sec, stir and nuke again in three 30 sec intervals watching through the door to stop and stir when it starts to overflow. This is done to ensure that cornstarch is cooked. Stir in vanilla and dark chocolate shavings. Chill in refrigerator at least 1 hour. Garnish it with whipped cream (optional)

Variation:

For Banana Pudding: stir in some chopped banana

For Butterscotch Pudding : Minus the chocolate and use brown sugar instead of white sugar and add bit of butter when it has just boiled through (abt 1 T )

For Vanilla Pudding: Don't add chocolate but stir in double or equal amount of vanilla extract.

For Chocolate Mousse: Wait until the pudding cools for a few hours in the refrigerator and then gently fold in a carton or thawed cool whip.

For Chocolate Almond pudding: Add extra 1/8 t of almond extract

Other Variations: Try 1/4 t of bourbon (even brandy or rum) instead of vanilla extract for added kick OR add fresh mint to mask sweetness of pudding OR pour the pudding into graham shells for tasty snack. If you don't have cornstarch add equal amount of all purpose flour.

Fettucine Alfredo

Ingredients

(serves 4 )

Fettuccine pasta 8 oz or ½ pound (about ½ Catelli box )

Alfredo Sauce

2 T butter

2 c heavy (whipping) cream

¼ c parmesan cheese, grated

1 t nutmeg

salt

Directions

Melt the butter over medium-high heat, add the cream, and bring to a boil. Lower heat to medium.Add cheese, nutmeg, and a dash of salt and boil, whisking frequently, until reduced and thickened, about 10 minutes. Taste. If you don't notice a hint of sweetness, add another dash of nutmeg.
Pour sauce over cooked pasta, sprinkle with pepper and parsley, and serve hot.

The key to excellent Alfredo sauce is in the ingredients. Because this recipe is so simple, you need to use the very best cream and freshly-grated, high-quality parmesan cheese.

Variations

If you're worried about calories, you can use ½ and ½ or milk along with a T or two of flour instead of the cream, but the taste and consistency of the sauce will suffer for it.
You can also add peas and/or mushrooms.