Desserts

Most of us like having the occasional dessert and/or snack. Here are six yummy dessert recipes to help you through the day, as well as throughout the year, including the World’s Best Chocolate Cake and Bloomin’ Apples. Enjoy!

FLORIDA PIE

December/January 2007 issue of Taste of Home.

According to the blurb just before the recipe, "She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks." Enjoy!

Yield: 8 servings.

To view this online, click here.

Servings: 8

Time: Prep: 25 min. Bake: 15 min. + chilling

Ingredients:

1 cup sugar

5 tablespoons cornstarch

1-1/2 cups orange juice

3 egg yolks, beaten

2 large navel oranges, peeled, sectioned and finely chopped

2 tablespoons butter

1 tablespoon grated orange peel

1 tablespoon lemon juice

1 pastry shell (9 inches), baked

Meringue:

3 egg whites

2 tablespoons sugar

Directions:

In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts: Calories: 345 Fat: 12 g Saturated Fat: 5 g Cholesterol: 92 mg Sodium: 153 mg Carbohydrate: 57 g Fiber: 1 g Protein: 4 g

LEMON CHIFFON CAKE

This was in Taste of Home several years ago. According to Trisha Kammers of Clarkston, Washington, "This moist, airy cake was my dad's favorite. My mom revamped the original recipe to include lemons. I'm not much of a baker, so I don't make it very often. But it is well worth the efffort."

To view this online, click here.

servings: 12-16

Time: Prep: 25 min. Bake: 50 min. + cooling

Ingredients:

7 eggs, separated

2 cups all-purpose flour

1-1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

3/4 cup water

1/2 cup vegetable oil

4 teaspoons grated lemon peel

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

Lemon Frosting:

1/3 cup butter, softened

3 cups confectioners' sugar

4-1/2 teaspoons grated lemon peel

Dash salt

1/4 cup lemon juice

Directions:

Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.

In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.

Nutrition Facts: Calories: 345; Fat: 13 g; Saturated Fat: 4 g; Cholesterol: 100 mg; Sodium: 288 mg; Carbohydrate: 54 g; Fiber: 1 g; Protein: 4 g

CHOCOLATE ANGEL CAKE

Another recipe from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake

SERVINGS: 12-16

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 25 min. Bake: 35 min. + cooling

Ingredients:

1-1/2 cups confectioners' sugar

1 cup cake flour

1/4 cup baking cocoa

1-1/2 cups egg whites (about 10)

1-1/2 teaspoons cream of tartar

1/2 teaspoon salt

1 cup sugar

FROSTING:

1-1/2 cups heavy whipping cream

1/2 cup sugar

1/4 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon vanilla extract

Chocolate leaves, optional

Directions:

Sift together confectioners' sugar, flour and cocoa three times; set aside.

In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.

Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.

Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.

In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.

Nutrition Facts

One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Yield: 40 cookies

Source: The Best Diabetes Cookbook

Info: http://diabeticgourmet.com/book_archive/details/25.shtml

Ingredients

1/2 cup brown sugar

1/3 cup granulated sugar

1/3 cup peanut butter

1/3 cup 2% milk

1/4 cup soft margarine

1 egg

1 teaspoon vanilla

1/2 cup all-purpose flour

1/3 cup whole wheat flour

1 teaspoon baking soda

1/3 cup chocolate chips

1/4 cup raisins

Directions

Preheat oven to 350 degrees F. Spray baking sheets with nonstick vegetable spray.

In large bowl or food processor, beat together brown and granulated sugars, peanut butter, milk, margarine, egg and vanilla until well blended.

Combine all-purpose and whole what flours and baking soda; add to bowl and mix just until incorporated. Do not overmix. Stir in chocolate chips and raisins.

Drop by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake for 12 to 15 minutes or until browned.

Nutritional Facts Per Serving:

Calories: 70, Carbohydrate: 10 g, Fiber: 1 g, Protein: 1 g, Fat: 3 g, Sodium: 51 mg, Cholesterol: 6 mg Diabetic Exchanges: 2/3 Other Carbohydrate, 1/2 Fat

BLOOMIN’ APPLES

This is from Lena Abraham on Delish. The recipe begins, “Forget onions, bloomin' apples are the true snack hero.”

Total Time: 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4.

To view this online, click here.

Ingredients

4 tbsp. melted butter

1 tbsp. brown sugar

1 tbsp. sugar

1/2 tsp. ground cinnamon

4 green apples

4 chewy caramel squares

Lemon wedge

Ice cream, for serving

Caramel, for drizzling

Directions

Preheat oven to 375° and grease a medium baking dish with nonstick cooking spray.

In a small bowl, whisk together butter, brown sugar, sugar and cinnamon.

Slice off the top of each apple then use a melon baller (or a teaspoon) to scoop out the core. Using a paring knife, make three circular cuts in the apple. Place the apple cut side-down on a cutting board and slice crosswise.

Place cut apples in a small baking dish. Fill each apple with two caramel squares then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.

Serve warm with ice cream and drizzle with caramel.

WORLD’S BEST CHOCOLATE CAKE

This is from Yotam Ottolenghi in The New York Times cooking e-newsletter. The recipe begins, “The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in. Or “most versatile cake,” given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.”

Yield: 12 servings; Time: 1 1/2 hours, plus cooling.

This was featured in “Yotam Ottolenghi on Creating Recipes for His Cookbook ‘Sweet’” and can be viewed online here.

Ingredients

For the Cake:

1 cup plus 1 1/2 tablespoons unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch cubes, plus extra for greasing the pan

7 ounces dark chocolate (70 percent cocoa solids), chopped into 3/4-inch pieces

1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups boiling water

1 1/4 cups granulated sugar

2 large eggs, lightly beaten

2 teaspoons vanilla extract

1 3/4 cups plus 2 tablespoons self-rising flour (see note)

1/3 cup Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting

1/4 teaspoon salt

For the Chocolate Ganache (Optional):

7 ounces dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch pieces

3/4 cup heavy cream

1 tablespoon light corn syrup

1 tablespoon unsalted butter, at room temperature

For the Espresso Cinnamon Mascarpone Cream (Optional):

1 1/2 cups plus 1 tablespoon heavy cream

3/4 cup mascarpone

Scraped seeds of 1/2 vanilla pod

2 1/2 teaspoons finely ground espresso

3/4 teaspoon ground cinnamon

2 1/2 tablespoons confectioners’ sugar

Preparation

Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.

Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don’t think you have missed something; this is how it should be.

Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.

Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)

Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it’s not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)

Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.

Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.

Cookies!

Most of us love cookies. I know I do. Here are six cookie recipes to try. Enjoy!

SPICY GINGERBREAD PEOPLE

From the December 2012 issue of Vegetarian Times, page 57.

The recipe starts, "Fresh ginger gives these dark, molasses-laced cookies a spicy kick."

Cookies

2 1/2 cups whole-wheat pastry flour

1 tsp. baking soda

1 Tbs. minced fresh ginger

1 tsp. ground cinnamon

1 tsp. ground allspice

1/2 tsp. salt

3 oz. Earth Balance margarine

2/3 cup dark brown sugar

1 tsp. vanilla extract

1 Tbs. egg replacer, such as Ener-G

1/3 cup molasses

Frosting

1/4 cup confectioners’ sugar

1/4 tsp. arrowroot powder

To make Cookies: Whisk together flour, baking soda, ginger, cinnamon, allspice, and salt in bowl. Set aside.

Cream margarine, sugar, and vanilla with electric mixer 3 minutes, or until smooth.

Combine egg replacer and 2 Tbs. water in bowl, and add to sugar mixture. Add molasses, and beat until smooth. Beat in flour mixture until soft dough forms. Wrap in plastic wrap, and chill 2 hours.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

Place dough between two sheets of parchment or wax paper, and roll out to 1/4-inch thick.

Cut with 3-inch gingerbread-man cutter, and transfer to prepared baking sheets. Bake 10 to 12 minutes, or until edges of Cookies begin to brown. Cool on baking sheets.

To make Frosting: Whisk together confectioners’ sugar, arrowroot, and 2 Tbs. water in small bowl. Transfer to pastry bag fitted with small round tip, and decorate Cookies with Frosting. Allow to set 30 minutes, then transfer to airtight container.

nutritional information Per Cookie: Calories: 115; Protein: 1 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 135 mg; Fiber: 2 g; Sugar: 10 g; Vegan

GRANDMA'S PEANUT BUTTER COOKIES

This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.





1/2 C butter

1/2 C peanut butter

1/2 C sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES



Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking

1 C flour

1 C brown sugar

3 C quick cooking oatmeal (NOT the instant oats!)

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking



Then cut down the center, like so:



Placed on parchment paper-covered baking sheet, for easier handling



CHOCOLATE ESPRESSO OATMEAL COOKIES

Makes 48 cookies.

From the December 2011 issue of Vegetarian Times, page 75.

Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.

3/4 cup all-purpose flour or oat flour

1/4 cup unsweetened cocoa powder

1/4 tsp. salt

1/2 tsp. baking soda

4 oz. (1 stick) margarine, softened

3/4 cup sugar

1/4 cup cooled espresso or strong coffee

1/2 tsp. vanilla extract

1 1/2 cups oats

1/2 cup mini semisweet chocolate chips

Whisk together flour, cocoa powder, salt, and baking soda in bowl.

Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.

Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.

Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.

nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan

DOUBLE CHOCOLATE VEGAN COOKIES

Jolinda Hackett, from About.com's vegetarian blog, writes, "If you can't find vegan chocolate chunks, use regular chocolate chips."

Ingredients:

2 cups flour

2/3 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup vegetable oil

1 1/4 cup sugar

egg replacer for 1 egg, prepared

1/2 cup soy milk

1 teaspoon vanilla

1/2 cup vegan chocolate chunks

Preparation:

Pre-heat oven to 350 degrees.

Combine the flour, cocoa, baking soda and salt in a small bowl.

In a separate large bowl, whisk together the sugar and vegetable oil until well mixed, then add the prepared egg replacer, soy milk and vanilla.

Add flour mixture to sugar and oil mixture, mixing just until well combined, then stir in vegan chocolate chunks.

Drop dough by spoonfuls onto a cookie sheet, then gently flatten. Baked for 8-10 minutes, until done, being careful not to over-bake.

Enjoy your vegan chocolate chunk cookies!

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Jolinda writes, "Vegan peanut butter cookies with chocolate chips - no eggs, no dairy, just delicious cookies! It's been said that whomever was the first person to mix together chocolate and peanut butter deserves an award for their contribution to humanity, and I couldn't agree more. Yum. Period. Nuff said."

Ingredients:

1 cup vegan margarine

1/2 cup sugar

1/2 cup brown sugar

1/4 cup soft (silken) tofu

1/2 tsp vanilla

1 1/2 cups flour

3/4 tsp baking soda

1/4 tsp salt

1/2 cup peanut butter

1 cup chocolate chips

Preparation:

Pre-heat the oven to 400 degrees.

In a large bowl, cream together the margarine, sugar and brown sugar. Add the tofu and vanilla and whisk until smooth and creamy.

In a separate bowl, combine the flour, baking soda and salt. Add to the margarine mixture and combine well.

Add the peanut butter and mix well, then fold in the chocolate chips.

Roll the dough into 1 inch balls and place on a baking sheet. Bake for 5 to 8 minutes, until cookies are golden brown.

Monday Recipes

Here are six recipes to help jump-start your week. Enjoy!



PASTA WITH GREENS, CHICKPEAS, AND OLIVES

This recipe is listed as their recipe of the month. According to the site, "This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas."

Serves: 4 to 6

10 to 12 ounces rotini, rotelle, or cavatappi (spiral pasta, see note)

2 tablespoons extra-virgin olive oil

2 to 3 cloves garlic, minced

1 small red bell pepper, cut into strips

10 to 12 ounces chard, kale, or spinach, any variety

3 medium ripe tomatoes, diced

15- to 16-ounce can chickpeas, drained and rinsed

1/2 cup sliced pitted oil-cured olives (such as Kalamata)

1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano

Salt and freshly ground pepper to taste

1/4 to 1/2 teaspoon dried hot red pepper flakes, optional

Cook the pasta in plenty of rapidly simmering water until al dente, then drain and transfer to a large serving bowl.

If using any variety of chard, cut the leaves away from the stems and chop coarsely or cut into ribbons. If you plan on using the stems from chard, trim an inch or so away from the bottom, then slice thinly. If using kale, strip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Stem larger spinach leaves and chop coarsely; if using baby spinach, use the leaves whole.

Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes.

Add the greens and stir in quickly to coat with the oil. If using spinach, cover and let it wilt for 30 seconds or so. If using kale or chard, add a couple tablespoons of water, cover, and cook for 2 to 3 minutes, just until wilted and bright green.

Add the tomatoes, chickpeas, olives, and oregano. Stir together and cook, stirring frequently for 3 to 4 minutes, or until everything is heated through.

Combine the mixture from the skillet with the pasta in the serving bowl and toss together. Toss with the skillet mixture. Season with salt, pepper, and optional red pepper flakes. Sprinkle optional pine nuts over the pasta, and serve.

Note: In this dish, I used a spelt rotini, but you can use any kind of short twisty pasta, and of course go for a gluten-free variety if that’s your preference.

Read more at http://www.vegkitchen.com/front-page/pasta-with-greens-chickpeas-and-olives/#Zmm5GfhgzlAAE8dT.99

BLACK-EYED PEAS WITH SPINACH AND HERBS

"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe.

Serves: 6

2 tablespoons olive oil

1 medium onion, chopped

1 cup chopped leek (white part only), well rinsed

Two 16-ounce cans black-eyed peas, drained and rinsed

2 large or 3 medium tomatoes, diced

Juice of 1/2 to 1 lemon, to taste

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)

1/2 cup chopped fresh parsley, or more, to taste

4 scallions, sliced

Salt and freshly ground pepper to taste

Hot cooked rice or other grain, optional

Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.

Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.

Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.

Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.

Serve at once over hot cooked rice or other grain, if desired.

Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.

SIMPLE QUINOA, BROCCOLI, AND CHEESE CASSEROLE

"This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes," according to the website's description. My description? "Yum!"

Serves: 6

1 1/2 cups quinoa, rinsed in a fine sieve

1 vegetable bouillon cube

2 tablespoons extra-virgin olive oil

1 large onion, quartered and thinly sliced

2 large broccoli crowns, cut into bite-sized pieces

1/3 cup sliced sun-dried tomatoes or sliced black olives

Salt and freshly ground pepper to taste

1 1/2 cups grated vegan cheddar cheese

Preheat the oven to 400º F.

Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.

In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.

Transfer the mixture to a lightly oiled, shallow two-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Jolinda writes, "Vegan peanut butter cookies with chocolate chips - no eggs, no dairy, just delicious cookies! It's been said that whomever was the first person to mix together chocolate and peanut butter deserves an award for their contribution to humanity, and I couldn't agree more. Yum. Period. Nuff said."

Ingredients:

1 cup vegan margarine

1/2 cup sugar

1/2 cup brown sugar

1/4 cup soft (silken) tofu

1/2 tsp vanilla

1 1/2 cups flour

3/4 tsp baking soda

1/4 tsp salt

1/2 cup peanut butter

1 cup chocolate chips

Preparation:

Pre-heat the oven to 400 degrees.

In a large bowl, cream together the margarine, sugar and brown sugar. Add the tofu and vanilla and whisk until smooth and creamy.

In a separate bowl, combine the flour, baking soda and salt. Add to the margarine mixture and combine well.

Add the peanut butter and mix well, then fold in the chocolate chips.

Roll the dough into 1 inch balls and place on a baking sheet. Bake for 5 to 8 minutes, until cookies are golden brown.

More Cookies!

I know, I know...I just posted cookie recipes here last Wednesday, but I kept finding more (and more) cookie recipes that looked yummy. I think that most of us love cookies. (I know I do.) These offerings are vegetarian cookies. Enjoy!

SPICY GINGERBREAD PEOPLE

From the December 2012 issue of Vegetarian Times, page 57.

The recipe starts, "Fresh ginger gives these dark, molasses-laced cookies a spicy kick."

Cookies

2 1/2 cups whole-wheat pastry flour

1 tsp. baking soda

1 Tbs. minced fresh ginger

1 tsp. ground cinnamon

1 tsp. ground allspice

1/2 tsp. salt

3 oz. Earth Balance margarine

2/3 cup dark brown sugar

1 tsp. vanilla extract

1 Tbs. egg replacer, such as Ener-G

1/3 cup molasses

Frosting

1/4 cup confectioners’ sugar

1/4 tsp. arrowroot powder

To make Cookies: Whisk together flour, baking soda, ginger, cinnamon, allspice, and salt in bowl. Set aside.

Cream margarine, sugar, and vanilla with electric mixer 3 minutes, or until smooth.

Combine egg replacer and 2 Tbs. water in bowl, and add to sugar mixture. Add molasses, and beat until smooth. Beat in flour mixture until soft dough forms. Wrap in plastic wrap, and chill 2 hours.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

Place dough between two sheets of parchment or wax paper, and roll out to 1/4-inch thick.

Cut with 3-inch gingerbread-man cutter, and transfer to prepared baking sheets. Bake 10 to 12 minutes, or until edges of Cookies begin to brown. Cool on baking sheets.

To make Frosting: Whisk together confectioners’ sugar, arrowroot, and 2 Tbs. water in small bowl. Transfer to pastry bag fitted with small round tip, and decorate Cookies with Frosting. Allow to set 30 minutes, then transfer to airtight container.

nutritional information Per Cookie: Calories: 115; Protein: 1 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 135 mg; Fiber: 2 g; Sugar: 10 g; Vegan

CHOCOLATE ESPRESSO OATMEAL COOKIES

Makes 48 cookies.

From the December 2011 issue of Vegetarian Times, page 75.

Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.

3/4 cup all-purpose flour or oat flour

1/4 cup unsweetened cocoa powder

1/4 tsp. salt

1/2 tsp. baking soda

4 oz. (1 stick) margarine, softened

3/4 cup sugar

1/4 cup cooled espresso or strong coffee

1/2 tsp. vanilla extract

1 1/2 cups oats

1/2 cup mini semisweet chocolate chips

Whisk together flour, cocoa powder, salt, and baking soda in bowl.

Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.

Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.

Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.

nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan

DOUBLE CHOCOLATE VEGAN COOKIES

Jolinda Hackett, from About.com's vegetarian blog, writes, "If you can't find vegan chocolate chunks, use regular chocolate chips."

Ingredients:

2 cups flour

2/3 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup vegetable oil

1 1/4 cup sugar

egg replacer for 1 egg, prepared

1/2 cup soy milk

1 teaspoon vanilla

1/2 cup vegan chocolate chunks

Preparation:

Pre-heat oven to 350 degrees.

Combine the flour, cocoa, baking soda and salt in a small bowl.

In a separate large bowl, whisk together the sugar and vegetable oil until well mixed, then add the prepared egg replacer, soy milk and vanilla.

Add flour mixture to sugar and oil mixture, mixing just until well combined, then stir in vegan chocolate chunks.

Drop dough by spoonfuls onto a cookie sheet, then gently flatten. Baked for 8-10 minutes, until done, being careful not to over-bake.

Enjoy your vegan chocolate chunk cookies!

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Jolinda writes, "Vegan peanut butter cookies with chocolate chips - no eggs, no dairy, just delicious cookies! It's been said that whomever was the first person to mix together chocolate and peanut butter deserves an award for their contribution to humanity, and I couldn't agree more. Yum. Period. Nuff said."

Ingredients:

1 cup vegan margarine

1/2 cup sugar

1/2 cup brown sugar

1/4 cup soft (silken) tofu

1/2 tsp vanilla

1 1/2 cups flour

3/4 tsp baking soda

1/4 tsp salt

1/2 cup peanut butter

1 cup chocolate chips

Preparation:

Pre-heat the oven to 400 degrees.

In a large bowl, cream together the margarine, sugar and brown sugar. Add the tofu and vanilla and whisk until smooth and creamy.

In a separate bowl, combine the flour, baking soda and salt. Add to the margarine mixture and combine well.

Add the peanut butter and mix well, then fold in the chocolate chips.

Roll the dough into 1 inch balls and place on a baking sheet. Bake for 5 to 8 minutes, until cookies are golden brown.

VEGAN SNICKERDOODLES

This recipe is from the September 2007 issue of Vegetarian Times (page 79) and can be found online at http://www.vegetariantimes.com/recipe/vegan-snickerdoodles/. The recipe makes 45 cookies, and starts, "Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding 1/2 teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor."

Cookie Dough

1 3/4 cup all-purpose flour

1/4 cup cornstarch

1 tsp. baking powder

1 stick (4 oz.) vegan margarine, softened

3/4 cup sugar

1/4 cup vanilla soymilk

1 tsp. vanilla extract

Cinnamon Sugar

1/2 cup sugar

3 Tbs. ground cinnamon

Preheat oven to 350°F. Coat baking sheet with cooking spray.

To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.

To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.

Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.

nutritional information Per Cookie: Calories: 49; Protein: 1 g; Total Fat: 1.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 29 mg; Fiber: 1 g; Sugar: 4 g; Vegan

PEANUT BUTTER SANDWICH COOKIES

This yummy recipe is from the December 2012 issue of Vegetarian Times (page 55), and can be found at http://www.vegetariantimes.com/recipe/peanut-butter-sandwich-cookies/ and makes 24 sandwiches. The recipe states, "These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling."

Cookies

2 cups smooth natural-style peanut butter

4 oz. Earth Balance margarine (1 stick)

1 cup dark brown sugar

1/2 cup evaporated cane sugar

2 tsp. vanilla extract

1/2 cup plain soymilk or almond milk

3 1/3 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt

1/3 cup roasted unsalted peanuts, chopped

Filling

1/2 cup coconut creamer or soy creamer

8 oz. vegan chocolate chips (1 1/4 cups)

To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.

Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.

Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.

To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.

Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.

nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan