Veggie Fajita Marinade

Here's a yummy marinade I put on my vegetables for fajitas. After you mix the marinade with veggies, put the veggies on a cookie sheet and bake them until they are as cooked as you want! My family loves this! I use zucchini, mushrooms, assorted peppers, onions and carrots.

1 tablespoon olive oil
1 tablespoon grainy mustard
1 tablespoon honey
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1 tablespoon lemon juice
dash salt & pepper, to taste

Peanut Butter Fudge Pie

1 (10 inch) pie crust
1 1/3 cups water
3 tablespoons agar flakes or 2 tsp. agar powder
3/4 cup mashed firm silken tofu
1 1/4 cups pure maple syrup
1/2 cup peanut butter (or almond)
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla
1/4 teaspoon salt (optional)

Bake pie crust as directed unless using a raw nut crust. I used a crust that used 1 cup almonds, 1 cup walnuts, 3/4 cups dates, 1/4 tsp. cinnamon. Yummy!

For filling, combine water and agar flakes in a small saucepan and bring to a boil stirring constantly.  Reduce heat and simmer until completely dissolved about 5-10 minutes, stirring often. Pour into a blender along with remaining ingredients.  Process several minutes until completely smooth.  Pour into prepared pie crust.  Refrigerate several hours or overnight before serving (best served thoroughly chilled.)

I didn't have agar flakes so I tried tapioca. It thickened but not even so I froze it a little and it still turned out and tasted awesome.

From the Uncheese Cookbook by Jo Stepaniak