Peanut Butter and Chocolate Chip Cookies

Liquid Ingredients:
     1   cup   peanut butter (chunky natural)
     1/2   cup   butter (Earth Balance Soy-Free Margarine)
     1   cup   honey (agave syrup if strictly vegan)
     1/2   tsp   vanilla

Dry Ingredients:
     2/3   cup   whole wheat flour
     2/3   cup   unbleached white flour
     2/3   cup   oatmeal (1 minute quick cook)
     1/2   tsp   salt
     2   tsp   baking powder

1-1 1/2   cups   chocolate chips (Ghiradelli Semi-Sweet Chocolate Baking Chips)

1. Preheat oven to 375 degrees.
2. In a large bowl, cream together the liquid ingredients.
3. In a small bowl, mix together dry ingredients. Add to liquid ingredients, and mix well.
4. Stir in chocolate chips. Roll dough into little balls, and place on an oiled cookie sheet.
5. Bake at 375 degrees for 15 minutes.

For cold cookie bars (our personal favorite):
1. Follow steps 1-3 above.
2. Stir in chocolate chips. Spread mixture evenly in a 9 x 13 oiled cake pan.
3. Bake at 375 degrees for 20 minutes.
4. Let cool for 15-20 minutes. Refrigerate overnight or place in freezer for 30-45 minutes.

Cheesy Potatoes And CousCous

Note: This recipe contains large amounts of nutritional yeast, which may cause stomach cramps or ibs in sensitive individuals. It is suggested that you start by cooking recipes requiring smaller amounts of nutritional yeast if you are concerned about your sensitivity. Thank you.

     2.5   lbs   golden potatoes, cut into 1/2" cubes (uncooked)
     4   cups   cooked couscous
     2   eggs (Ener-G Egg Replacer)
     Sauce:
          6   cups   milk (rice or almond)
          3   cups   nutritional yeast
          2   tsp   mrs dash tomato, basil, garlic seasoning

1. Preheat oven to 350 degrees.
2. Coat 9"x13" pan with olive oil. (the deeper the pan, the better)
3. Mix eggs into couscous, and spread couscous in pan. Top wth potatoes.
4. Heat milk in sauce pan. Add nutritional yeast and seasoning. Pour sauce onto potatoes. (there may be some leftover sauce, depending on pan size)
5. Bake at 350 degrees, uncovered, for 80-90 minutes, or until potatoes are tender.

Spinach And Mushroom Lasagna

     2   24-26 oz jars   spaghetti sauce (Ragu No Sugar Added Tomato Basil)
     1-2   boxes   lasagna noodles, uncooked (quantity depends on brand and exact pan size)
     "Cheese" Filling (see recipe)
     Mushroom And Brocolli Sauce (see recipe)

1. Preheat oven to 375 degrees.
2. Spread one jar of spaghetti sauce in the bottom of a 9"x13" pan. Place a layer of noodles over the sauce.
3. Spread half of the filling over the noodles. Cover with another layer of noodles.
4. Spread remaining filling over noodles. Top with final layer of noodles.
5. Pour the second jar of spaghetti sauce over the noodles.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for another 30 minutes.
7. Remove from oven and top with mushroom broccoli sauce. Let sit five minutes before serving.

Derived from a recipe on the "Fat Free Vegan" blog.

Mushroom and Broccoli Sauce

     1/2   lb   fresh mushrooms, sliced
     2   cups   chopped broccoli, frozen
     1   tsp   chopped garlic
     2   tbsp   water

1. Saute the mushrooms and garlic over medium heat in water until tender.
2. Add broccoli, cover, and let steam until cooked.
3. Serve as a topping sauce for pasta dishes, or whatever else you feel like.

Derived from a recipe on the "Fat Free Vegan" blog.

"Cheese" Filling

     10   oz   frozen chopped spinach, thawed
     1   can   great northern beans, drained
     1   tsp   salt
     3   tbsp   nutritional yeast
     1 1/2   tsp   oregano
     1/2   tsp   garlic powder
     1   tsp   basil
     1/8   tsp   cayenne pepper

1. Use food chopper (or a heavy duty fork) to mash up beans.
2. Put in large bowl and mix with other filling ingredients.
3. Use as a filling in lasagna, stuffed pasta shells, cheese enchiladas, etc.

Derived from a recipe on the "Fat Free Vegan" blog.

CousCous Tortilla Salad

     burrito sized tortilla shell
     seasoned couscous (see recipe)
     1/2   8 oz pack   mushrooms, sliced
     bell pepper, chopped
     lettuce, shredded
     olive oil
     italian seasoning

1. Saute mushrooms. Heat couscous and combine.
2. Place tortilla shell in bowl and heat with seasoned couscous/mushroom mixture on top.
3. Add bell pepper and lettuce. Top with olive oil and italian seasoning.

Bean and CousCous Pizza

     burrito sized tortilla shells
     olive oil
     seasoned couscous (see recipe)
     1/2   8 oz pack   mushrooms, sliced
     bean mixture:
          1   can   great northern beans
          nutritional yeast
          mrs dash tomato, basil, garlic seasoning

1. Pan fry tortilla shells in olive oil. Set aside.
2. Heat seasoned couscous in same skillet. Place in bowl.
3. Saute mushrooms. Leaving sauce in pan, place mushrooms in bowl on couscous mixture.
4. Empty beans into skillet and smash with wooden spoon. Add nutritional yeast until thick. Add seasoning for flavor.
5. Assemble pizzas by smearing bean mixture onto torilla and topping with couscous mixture.

Seasoned CousCous

     1 1/2   cups   water
     1   cup   couscous
     1/2   tsp   italian seasoning
     1 1/2   tsp   olive oil

1. Boil water, the remove from heat. Add couscous, italian seasoning, and olive oil.
2. Stir, lid, and let sit for 5 minutes.
3. Fluff with a fork and serve.