Zucchini Onion Pie

3 eggs
3 c. grated Parmesan cheese (I used cheddar)
1/2 c. olive oil
1 T minced fresh parsley (I used basil)
1 garlic clove, minced
1/4 t salt
1/8 t. pepper
3 c. sliced zucchini
1 c. biscuit/baking mix (I used 1 c. flour, 1/2 t baking powder, 1/4 t. salt)
1 small onion, chopped

In a large bowl, whisk the first 7 ingredients. Stir in the zucchini, flour mixture and onion. Pour into a greased 9-in deep dish pie plate. Bake at 350 for 25-35 minutes or until lightly browned.

Vegetable Curry with Naan

1/4 cup butter
2 tbsp
1/2 large onion, finely chopped
2 large carrots, sliced
2-3 tbsp curry powder
1/2 tsp ground turmeric
salt and pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken in to small florets
2 potatoes, peeled and cubed
1 can (13.5 oz) coconut milk

Directions

Heat butter and olive oil in a large skillet over medium heat.  Add onions and carrots and cook (stirring occasionally) until tender.  Add curry powder, turmeric, salt, pepper and red pepper flakes. Add cauliflower and potatoes to the pan, stir to coat with spices.  Reduce heat to medium-low, cover, and let simmer for 20 minutes, or until potatoes are tender.  Stir occasionally.  Turn off heat and stir in coconut milk.  Serve over rice.

Naan

1 tbsp active dry yeast
1 cup warm water
1/4 cup sugar
3 tbsp milk
1 egg beaten
2 tsp salt
4 1/2 cups bread flour (or use regular flour and replace 1/4 cup with vital wheat gluten)
2 tsp minced garlic (optional)
1/4 cup melted butter

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
   Heat griddle to 350 (or frying pan over med/high heat).
   
   Roll dough out into a thin circle. Lightly oil griddle. Place dough on griddle, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
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CHOCOLATE ECLAIR PIE

1 box (1 lb.) Graham Crackers
2 small boxes instant vanilla pudding
12 oz Whipped Topping
3 1/2 cups milk
Frosting (recipe below)

Mix the packages of pudding as directed, using the 3 1/2 cups milk. Fold in whipped topping. Layer bottom of 9 x 13 pan with graham crackers (not crushed), then with about half of pudding mixture. Repeat, ending with a layer of crackers. Frost top layer of crackers.

Frosting:

1 T. corn syrup
3 T. milk
2 oz unsweetened chocolate, melted (I just used the cocoa substitute ingredients...  6 T cocoa & 2 T butter to replace the 2 oz of chocolate)
1 1/2 cups Powdered sugar
1 t. vanilla

Vegetarian Pasta Sauce

3 med. onions chopped
1 med. green pepper, chopped
1 med. sweet red pepper chopped
5 garlic cloves, minced
2 T olive oil
3 med. zucchini, chopped
3 mec. yellow summer squash, chopped, 3 med. tomatoes, chopped
1 med. eggplant, peeled  and cubed
1/2 lb sliced, fresh mushrooms
2 cans (28 oz each) Italian crushed tomatoes
1 can (6 oz) tomato paste
2 cans (2 1/4 oz) sliced ripe olives, drained
1/4 cup minced fresh basil
3 T minced fresh oregano
2 T minced fresh rosemary
2 t. Italian seasoning
1 1/2 t. salt
1/2 t. pepper

Saute first 5 ingredients together until tender. Add the next 5 ingredients, cook & stir 5 min. Stir in remaining ingredients, bring to boil, reduce heat and simmer, uncovered, for 1 1/2 hours or until sauce in thickened. 14 one cup servings.

Whole Wheat Bread (via Loreli Adkins)

Turn oven to 200 degrees, then turn off when preheated. Then start bread.
 Mix together:
3 c. whole wheat flour
1/3 c. gluten
1 1/4 T yeast (or 1 rounded T.)

Then add:
2 1/2 c. hot water straight from the tap

Mix 1 minute in the mixer; let rest 10 minutes, then add:

1 1/4 t. lemon juice
2 t. salt
1/3 c honey or 1/2 c sugar (might need a tad more flour if using honey)
1/3 c oil
2 c. whole wheat flour

Mix 6-10 minutes in mixer, then put in pans and let rise in the warm oven until almost doubled (about 20 min... it will rise quite a lot during baking). Turn oven to 350 (don't take bread out of oven) and bake about 35 minutes.

CAJUN CORNBREAD CASSEROLE

1 15-oz. can diced tomatoes, undrained
1 small onion, diced
2 celery stalks, minced
3 garlic cloves, minced
1 bell pepper, seeded and diced
2 T. Cajun Seasoning (I used 1/2 T. Chile powder would work too.)
1 15-oz can kidney beans, drained & rinsed
1 c. cornmeal
1 & 1/2 tsp baking powder
pinch of salt
3/4 c milk
1/4 c. unsweetened applesauce

Drain tomato juices into a skillet and add enough water to cover the bottom with a thin layer. Saute onion, celery, garlic, and bell pepper over high heat until onion is translucent, bell pepper is tender, and all water has evaporated., about 4 minutes. Turn off heat and mix in 1-2 T Cajun Seasoning, tomatoes, and kidney beans, stirring to combine, and set aside.
Corn bread: In a small mixing bowl, whisk cornmeal, baking powder, salt and addition Cajun Seasoning, if desired. Stir in milk and applesauce. It should be thick, but spreadable, and not dry. Pour bean mixture into a casserole dish and top with cornbread mixture. Bake at 400 degrees about 30 minutes, or until the cornbread is golden, cracked, and firm to the touch. Let set out for 15 minutes before serving.

White Bean Gravy (From Everyday Happy Herbivore)

This is a healthy alternative to regular gravy. I tried it on mashed potatoes and we really liked it. You can also use it for biscuits and gravy. The author likes it so well she says she often eats it as a soup. If you don't have all the seasoning ingredients, just jazz it up the way you like.

1 15-oz can navy beans, (or any other kind of white bean) drained and rinsed
1/4 c vegetable broth
2 T nutritional yeast
1/2  t. onion powder
1/2 t. garlic powder
1/4 t Cajun Seasoning
1/8 t. black pepper

Combine everything in blender and puree until silky smooth, adding more broth as necessary to achieve the desired consistency. You don't want to thin it out too much: it should be creamy and gravy-thick. Warm over low heat. (I always cook up a big batch of white beans from scratch, then freeze them in portions. Much better than canned beans, and much cheaper too!)

Here's a similar recipe from "How to Cook Everything Vegetarian" by Mark Bitman

CHICKPEA FONDU

3 cups cooked chickpeas with 3-4 cups of their liquid
2 cloves garlic
3 T extra virgin olive oil
Salt and pepper
3 T lemon juice

Puree all ingredients in blender until very smooth. Add more cooking liquid, broth, or water until the consistency is like a smooth dip or thick soup. Heat mixture over medium heat. Use for dipping such foods as cherry tomatoes, broccoli or cauliflower florets, slices of cucumber, bell pepper, cubes of cooked potato, etc. This fondu won't harden like cheese fondu. Hummus is also a nutritious dip for veggies.