Vegan Multigrain Waffles-Melba-Style

1 1/2 cups whole wheat flour
1 cup all-purpose flour
1/3 quick-cooking oatmeal
1/4 cup wheat germ
1/4 cup flax seed meal
1 tablespoon cornmeal
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons honey
1/4 cup Canola oil
2 teaspoons vanilla extract
2 1/2 cups plus 2 tablespoons fat-free milk
2 very ripe bananas, mashed (1 cup)
1/4 cup chopped pecans

Mix the dry ingredients in a big bowl. Then mix the wet ingredients in another bowl and add to the dry ingredients. Cook the waffles following the waffle maker instructions making sure the batter cooks through.

Serve with peach slices in 100 % fruit juice, strawberry syrup and fat-free whipped cream or your favorite syrup.

Makes 14-16 waffles

Egg Pie

Recipe courtesy of my Filipino friend, Ruby Bradshaw

1 Store-bought pie crust or home-made (see my home-made pie crust recipe on the Dessert Section)

Filling:

1 3/4 cups evaporated milk
3 large eggs
1 large egg, egg white and yolk separated
1 cup granulated sugar
1 teaspoon vanilla extract

Directions:

Follow the instructions of my home-made pie crust recipe. The flattened dough should be wide enough to fit a 9-inch pie plate. Place the crust into pie plate and cut the extra using a pair of scissors. Refrigerate while doing the filling.

Start making the filling by scalding the evaporated milk. This is done by heating in the microwave for 2 minutes.

In a mixing bowl, combine the eggs and egg yolk and whisk. Gradually add the sugar while whisking.

Add the vanilla and mix until all the ingredients are combined.

Pour in the scalded milk and mix thoroughly.

Beat the egg white with an electric mixer until it forms soft peaks. Fold in the beaten egg white in the egg mixture.

Preheat the oven to 350 F. Pour the filling mixture into the refrigerated pie crust. Bake for 15 minutes at 350 F. Then lower the temperature to 325 F and bake for 30-40 minutes or until a toothpick inserted in the center of the pie comes out clean.

Remove the egg pie from the oven and let cool.

Makes 8-10 servings

Broccoli Cheese Soup in Slow-Cooker

This is one of the best broccoli cheese soup recipes I have ever had. Pretty easy as well.

1 (20 oz ) package frozen broccoli pieces, thawed
2 cans (10 3/4 oz) cream of chicken soup, undiluted
1 yellow onion, finely chopped
1 tablespoon olive oil
2 cups milk
1/2 cup water
1/8 teaspoon ground cayenne pepper
2 cups grated or shredded Cheddar cheese


Mix the cream of chicken, milk, water and cayenne pepper in a bowl. Add the broccoli pieces and set aside.

In a small skillet on medium heat, cook the onions in the hot oil until tender. Add the onion to the soup mixture.

Pour into the slow cooker. Cover and cook on HIGH for 3 hours.

Add the cheese and stir until melted. Serve hot.

Makes 4-6 servings

Potato Corn Salad

1 1/2 lb red potatoes, unpeeled, cubed and cooked in salty water
1 cup frozen corn, cooked and drained
1/3 cup chopped onion
1 cup finely sliced celery
2 hard-boiled eggs, peeled and chopped (optional)
1 cup low-fat mayonnaise
1/2 cup low-fat plain yogurt
1/2 tablespoon Dijon mustard
1/4 teaspoon coarse grainy mustard
2 tablespoons white wine vinegar
1/2 teaspoon dried dill or 2 teaspoons fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
Fresh chives, chopped for garnish


Mix the dressing ingredients first and then add to the cooled potatoes, celery, onion and corn. Mix well and refrigerate for 4 hours or overnight.


If you want the salad to have a Southwestern Flair

Add:

Finely chopped pickled or fresh jalapenos, to taste
1/2 can black beans, drained and rinsed
1/8 cup fresh cilantro, chopped

No Bake Energy Bites

www.smashedpeasandcarrots.blogspot.com

1 cup oatmeal
1/2 cup peanut butter (or other butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1 cup miniature chocolate chips
1 teaspoon vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for 1/2 an hour. Once chilled, rolled into balls and enjoy. Store in an airtight container and keep refrigerated for up to 1 week. Chocolate chips were not added to this recipe.

Makes 18-20 balls

Variations:

You can use almond butter, cashew butter, soy butter, sunbutter instead of peanut butter.

Agave nectar or maltitol syrup instead of honey.

Use wheat germ or granola instead of coconut.

Dried cranberries, raisins, crushed nuts or carob chips instead on chocolate chips.

Note: A special thanks to my friend Sara Nay for making these cookies and letting me take pictures of them.

Baked Ziti and White Bean Casserole

Adapted from Betty Crocker Healthy New Choices

www.bettycrocker.com

1 can (28 oz) whole tomatoes, drained
1 cup Fat-Free Ricotta cheese (I used Fat-Free Sour Cream instead)
1/4 cup chopped onion
1 tablespoons chopped fresh parsley (I love basil instead)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 cups hot cooked regular or whole wheat ziti or penne pasta (Cellentani was used for this picture)
1 can (15 oz) great northern beans or cannelini beans rinsed and drained
3 slices reduced-fat mozzarella cheese (61/2x4 inches)
Grated Parmesan if desired

I added 1 clove of garlic, minced

400 F Spray rectangular baking dish (11x7x1 1/2-inches) with cooking spray.

Break up tomatoes in a large bowl. Stir in ricotta, onion, parsley, thyme, garlic, salt and red pepper flakes. Carefully fold in pasta and beans.

Spread pasta mixture in baking dish. Arrange mozzarella cheese on top. Bake uncovered about 30 minutes or until hot and cheese is golden brown, Sprinkle with parmesan cheese.

Makes 6 servings

Banana Coconut Crumb Cake

1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 cup cold butter, cut into small pieces
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 very ripe banana, mashed
1/4 cup sour cream
1 large egg

Topping:

1/4 cup sweetened coconut
1 tablespoon water
2 tablespoon sliced almonds
2 tablespoons milk chocolate toffee bits or semi-sweet chocolate chips

Preheat oven at 350 F.

Combine flour, sugars, cinnamon, allspice and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup of this mixture for topping. Set aside.

Combine remaining flour mixture, baking soda and baking powder. Add mashed banana, egg and sour cream. Beat at medium speed until blended.

Pour batter into a greased and floured 8-inch round pan. Combine reserve mixture with coconut, almonds and toffee bits or chocolate chips. Stir with a fork. Sprinkle crumb mixture over batter. Bake for 30 minutes or until a skewer inserted in the center of the cake comes out clean or until cake springs back when touched.

Makes 8 servings