Silken Peanut Spread

The Silly Witch gave me a great cookbook for Christmas, The Vegetarian Family Cookbook by Nava Atlas. It has some great recipes and I'm excited to try them. This one is so good. It give you the consistency of the unhealthy peanut butter in the stores but is much better for you!

3/4 cup Natural-style peanut butter
3/4 cup silken tofu
2 tablespoons maple syrup or honey

Process until smooth. Transfer to airtight content. Keep 2 weeks in the fridge! Yummy! I love how this spreads on the sandwich or with apple slices!

Potato Carrot Kugel

From The New Laurel's Kitchen cookbook. My WHOLE family loved this!

1 onion, chopped
2 tablespoons oil
1 clove garlic, pressed or minced
3/4 cup vegetable stock or water
1 cup grated carrots or 2 cups winter squash
3 grated potatoes
2 beaten eggs (this recipe works with 1 egg as well)
1/4 cup whole wheat flour
1/4 cup wheat germ
1 teaspoon baking powder
pinch pepper
1 1/2 teaspoons salt (I cut the salt in half)

Preheat oven to 300 degrees F. Saute onion in oil (I actually used vegetable broth) until well done, and add garlic. Add stock, carrots, and potatoes and cook for 3 minutes. Remove from heat and stir in eggs. Mix together the flour, wheat germ, baking powder, and seasonings and add to vegetables. Pour into a greased baking dish and bake fro 1 hour. Serves 4 to 6.

Prudence's Pancakes

Mix together:
1 c. whole wheat flour (freshly ground)
1 T. sugar
3 tsp baking powder
1/4 tsp salt

In seperate bowl add:
3/4 c. milk or soy milk (add more if you like your pancakes a little flatter)
1 egg
1 T. safflower oil
1 grated apple
1/2 c. fresh or frozen blueberries (I add more, I love them!)
1/2-3/4 c. finely chopped pecans (food processor)

Stir together the wet and dry ingredients until just moistened. Cook
on griddle. Yum, Yum!
(I double this recipe for my family).