QUICK WALNUT PATE SANDWICHES WITH PEARS AND ARUGULA

Last Night I Made:

QUICK WALNUT PATE SANDWICHES WITH PEARS AND ARUGULA and ROASTED CHAYOTE for Dinner.

Recipe from Vegetarian Times OCTOBER 2010 issue.

Gourmet style sandwich slathered with a walnut cannelloni bean pate,roasted red bell pepper,thinly sliced Bartlett pears and baby arugula.

So many interesting and complex flavors.

But it all works so well.

This was by far, one of THE best sandwiches I've ever eaten!

For the chayote, I simply peeled it, diced it,added olive oil, salt and pepper and placed on a cookie sheet.

Threw it in the oven for about 30 minutes (or until lightly brown).

PEANUT BUTTER BANANA BREAD

(DONKEY KONG GUARDING THE PEANUT BUTTER BANANA BREAD.)

Last Night I Made:

PEANUT BUTTER BANANA BREAD for Dessert.

Recipe from COOKING LIGHT MAGAZINE, OCTOBER 2010 ISSUE.

Super moist and tasty.

With tons of banana and peanut butter flavor.

I did make 4 substitutions to the original recipe:

-Whole wheat flour instead of all purpose flour.

-Used soymilk and apple cider vinegar instead of the yogurt.

-Egg replacer instead of eggs.

-Mixed in chopped pecans to the batter instead of dry-roasted peanuts.

The glaze is easy to make.

All you need is powdered sugar,soy milk, and creamy peanut butter.

Delish!!!

I would definitely make this bread again and again.

If you love slathering peanut butter on sliced banana, you will definitely love this bread!!!

CHOCOLATE CHIP ZUCCHINI CUPCAKES WITH ORANGE-CREAM FROSTING

Last Night I Made:

Chocolate Zucchini Cupcakes with Orange-Cream Frosting for Dessert.

Recipe from Whole Foods Market.

Cupcakes made with whole wheat pastry flour, grated zucchini, mini chocolate chips, and topped with rich vegan cream cheese frosting flavored with orange zest and orange juice.

Super moist and tasty.

Perfect for parties or when you want to impress.

Kids won't even notice the grated zucchini!

Who knew chocolate and zucchini taste so good together???

BROWN RICE VEGGIE SUSHI

Last Night I Made:

BROWN RICE VEGGIE SUSHI for Dinner.

Flavored brown rice,yellow bell peppers,shredded carrots,julienned cucumbers, roasted sesame seeds, all wrapped up in high-quality nori(seaweed).

Serve with Soy Sauce and wasabi.

RIGATONI WITH CREAMY ARRABIATA SAUCE

Yesterday I Made:

RIGATONI WITH CREAMY ARRABIATA SAUCE for Dinner.

Original recipe from Muir Glen..

To make it creamy, I added 2 tablespoons vegan cream cheese.

Rigatoni is our new favorite pasta shape.

Whatever sauce you add gets inside the rigatoni and you get a burst of sauce with every bite!!!!

Highly recommend it!!!!!!

KITCHEN SINK BISCOTTI

Last Night I Made:

KITCHEN SINK BISCOTTI for DESSERT.

Recipe from VEGAN COOKIES INVADE YOUR COOKIE JAR.

Double baked chocolate cookies with whole hazelnuts,dried cranberries, and chocolate chips.

I've made these many times (using different mix-ins)and they always turn out crispy and super super good!

Easy to make, but very time consuming.

Since you bake, cool, slice, bake, then cool completely.

Enjoy with a hot cup of coffee or hot chocolate!

POSOLE VERDE

Last Night I Made:

POSOLE VERDE for Dinner.

Recipe from A Year in a Vegetarian Kitchen by Jack Bishop.

Posole is a mexican comfort soup made with hominy.

This version is made with a thick green broth using cilantro, jalapenos, fresh oregano, and tomatillos.

Topped with romaine lettuce, diced tomatoes, thinly sliced radishes and lime wedges.

Super simple to make yet so full of flavor.

One of our all-time favorite soups!!!