Apple Squares

These are surprisingly delicious!  I should buy some apples tomorrow to make them for FHE dessert...

2 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 c. butter, melted
1 c. packed brown sutar
1 c. white sugar
2 eggs*
2 t. vanilla
1 c. chopped apple

2 T white sugar
2 t ground cinnamon

Mix flour baking powder, salt, cinnamon.  In a different bowl, mix butter, sugar, brown sugar.  Stir in egg and vanilla.  Mix wet and dry ingredients till just combined, stir in apples.
Spread in greased 9X13 pan, sprinkle cinnamon/sugar mix over top.

Bake at 350 for 25-30 minutes till bars spring back.

*As always, I use flax instead of eggs.  1 T ground flax + 3 T water = 1 egg

Vegan Chocolate Cake/ Chocolate Frosting

Time to get a little dessert on this recipe blog...  Nothing better to start with than a chocolate cake!

3 c. flour
2 c. sugar (I use a little less)
1 t.  salt
2 t. baking soda
1/3 c. cocoa powder (I use a little more)
2 c. water
2/3 c. unsweetened applesauce
2 T vinegar
2 t vanilla

Mix dry; mix wet; combine.  Pour into greased 9X13 pan.  Bake at 350 for 30-40 minutes.

*I have heard that you can leave out the cocoa powder and make this a vanilla cake, but why would you want to do that?


Chocolate Frosting:
1/4 c. vegan butter
2 c. powdered sugar
3 T cocoa powder (again, I use a little more.  I like chocolate)
1 t vanilla
2 T milk

mix all together, adding more milk for desired consistency.

Black Beans and Rice

Bob likes to eat these taco style with all the fixins', but I like them plain, wrapped up in a tortilla.

olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 c. uncooked rice
1 c. vegetable broth
1/2 t cumin
1 (15 oz) can black beans

Saute onion and garlic in oil.  Add rice, saute 2 min.  Add broth, boil.  Simmer 20 minutes until rice is tender.  Add spices and beans, heat and serve.

you can add a bit of cayenne pepper to the mix if you like it spicy.

Thai Tofu

1 pkg extra firm tofu
1/3 c. green onion, cut to 1/2" pieces
1 1/2 t olive oil
1/2 t sesame oil
1 t soy sauce
2t ground ginger
1/4 c. peanut butter
1 T brown sugar
cayenne pepper (opt)
3 T coconut (opt)

Saute green onions and tofu, sprinkle with soy sauce and brown sugar.  Stir in peanut butter and ginger.  remove from heat and toss in coconut if desired.  Serve with rice or noodles.

Enchiladas

Bob thinks we should rename these because they aren't really enchiladas, especially the way I make them, but I really can't think of another name for them.  This is my substitute for enchiladas.

3 sm. zucchini, sliced
3 reg yellow squash, sliced
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2 stalks celery, chopped
1 can diced tomatoes, drained
1 (12 oz) tub tofutti sour cream
seasoned salt
onion powder
oregano
cumin
basil
6-8 tortillas

Saute all veggies, add seasonings to taste (sorry I'm not more specific, I rarely measure spices).  Stir in Tofutti.

Here you have 2 options: one is to have the filling rolled up like an enchilada (hence, my title "enchiladas"); the other is to layer it like lasagna.

Option A:  Fill 8 tortillas with filling and line up in 9X13 pan, saving some filling to cover tops.
Option B:  Layer tortillas (starting with 2 on the bottom overlapping slightly to cover bottom of pan), 1/2 filling (keeping most sauce for top), 2 more tortillas, almost all of the remaining filling, 2 more tortillas, and spread remaining sauce over top to cover.

Bake at 350 for about 20 minutes.  Top with olives, avocado, lettuce, etc.