Recipe from: Jenn Ziegenmeyer, courtesy of Vegetarian Times

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Applesauce Cookies cup olive oil 1 cup unsweetened applesauce teaspoon salt 1 teaspoon vanilla cup brown sugar - cup raisins 3 cups quick cooking oats cup raw sunflower seeds or walnuts Procedure: Mix together all ingredients and let set 15 minutes. Drop 1-inch balls onto sprayed sheet. Bake for 25 minutes on 375 degrees. Recipe from: Antoinette Franke Focaccia Bread3 cups bread flour 1 cups warm water teaspoon dry yeast teaspoon salt teaspoon sugar 2 tablespoons olive oil 1 tablespoon rosemary, freshly chopped (optional) Kosher salt Procedure: Mix ingredients, except the kosher salt, in the order they are written. Cover and let rise four hours or overnight. Place dough in round cake pan greased with olive oil. Brush olive oil on top of dough and sprinkle kosher salt. Bake 15 minutes on 500 degrees.

Recipe from: Katie Molinaro Crunchy Chocolate Truffle Pie1 cup semisweet chocolate chips 1 12-oz. container firm silken tofu (available at Ukrop's) cup pure maple syrup 1 cup creamy peanut butter 1 9-inch graham cracker pie crust cup chopped dark chocolate covered pretzels Procedure: Put chocolate chips in microwave-safe bowl and microwave on high for 30 seconds. Stir and heat 30 seconds more. Continue until chocolate is just melted. Combine tofu and maple syrup in food processor and blend 3 minutes or until very smooth. Add peanut butter and process until smooth. Do the same with the melted chocolate. Pour mixture into pie crust, smoothing the top; refrigerate 20 minutes. Sprinkle pretzels onto top and serve or keep chilled until ready to eat. Recipe from: Jenn Ziegenmeyer, courtesy of "Vegetarian Times" Vegetarian resources on the Net goveg.com vrg.orgPeter H

 

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