Fresh Squeezed : Limon Noir

(adapted from The Chocolate Chip Cookie Page)

Chocolate Chip Cookies

Ingredients

1 cup margarine
1 cup unbleached sugar
1/2 cup organic brown sugar
3 tsp. Ener-G Foods Egg Replacer
4 tbsp hot water
2 teaspoons vanilla
2 cups flour
1 teaspoon soda
1-1/2 teaspoon salt
One 12-ounce package chocolate chips.
1/2 cup chopped walnuts

Directions

Cream margarine and sugars in a large bowl.
Add egg replacer, hot water and vanilla, mix well.
Add dry ingredients.
Stir in chocolate chips and walnuts.
Drop teaspoonfuls onto greased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes.

cookies

1/2 cup softened butter or margarine
1 cup granulated sugar
2 eggs
1 cup mashed ripe bananas (3 medium)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts

Cream butter and sugar together. Add one egg at a time, beating till smooth. Blend in mashed bananas.
In second bowl, stir flour with baking soda, baking powder, salt and nuts. Add to banana mixture stirring only to moisten. Transfer to greased loaf pan. Bake in 350 deg. F. oven for about 1 hour until inserted toothpick comes out clean. Let stand 10 minutes. Remove from pan and place on cake rack to cool. Wrap to store.
This banana bread recipe makes 1 loaf.

bread

1 can chickpeas, rinsed and drained
1/4 cup veggie broth
2 tbsp olive oil
Juice from 2 lemons
4 tbsp. tahini
2 cloves garlic, chopped
1 tsp. salt
2 tsp. ground cumin
1/4 tsp. cayenne

Chop garlic in food processor
Add chickpeas and veggie broth, process till smooth
Add cumin, salt cayenne, tahini, lemon juice, process till smooth
Add olive oil and process till smooth
Transfer to serving bowl
Pour 1 tbsp olive oil over top
Sprinkle with ground cumin and cayenne
Let stand at room temperature for approx. 10 min to let flavors blend
Serve with warm pita

hummus

1 block of Tofu (14 – 16 oz.)
2 cloves garlic, chopped
1 small head of broccoli, chopped into florets
1/2 can of garbanzo beans
1 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne pepper
1/4 cup Veggie broth
Oil to saute in (approx. 2 tbsp.)

Heat oil in skillet
Add broccoli and saute for 2 min.
Add broth and garlic, cover and steam till broccoli is tender, approx. 4 min
Add garbanzo beans and cook for 2 min
Crumble tofu into skillet
Add spices
Cook till broth has evaporated and vegetables are tender

Alternatives:
With potatoes – Use small potatoes, like Yukon Gold. Coarsely chop potatoes. Add to skillet before broccoli, saute for 5 min, then add broccoli and continue with recipe.
With onions – Chop 1/2 an onion. Add to skillet first, saute until soft, approx. 3 min.

tofu

1.5 cups soy cream cheese
1 cup sugar (you could try reducing this for a less sweet version)
1 cup silken tofu (if you use any other type of tofu, the cake sometimes comes out more like tofu pie)
1/4 cup plus 2 tablespoons unsweetened cocoa
1/4 cup all purpose flour
1/4 cup amaretto
1 teaspoon vanilla
1/4 teaspoon salt
1 egg (or Ener-G Foods egg replacer)
2 tablespoons semisweet chocolate chips
1 graham cracker crust

Using a food processor or blender, add cream cheese and next 7 ingredients, processing until smooth. (Be sure to process until smooth. It makes for a better cake) Add egg and process just until blended. Fold in chocolate chips.

Slowly pour mixture into crust. Bake at 300 degrees for 65-70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Serve when ready.

You can substitute 1/4 cup creme de menthe for amaretto.

cheesecake