Zucchini Fritters

Grate 2 zucchini and squeeze as much water out as you can. I let it drain in a colander while I worked on some other things.
Once drained, add egg replacer for 1 egg (mixed with appropriate amount of water), salt, pepper, and 1/2 c. flour.

Spoon fritters into a non-stick skillet and cook until nice and brown and a little crispy. I think you could use corn to do this too.

Black Bean Patties

1 15-ounce can low-sodium black beans, drained
1/2 cup dry breadcrumbs
1/3 cup finely chopped onion
1/3 cup no-salt-added tomato sauce
1 tsp cumin
2 tbsp chopped cilantro

Preparation:

Preheat oven to 400 degrees, and coat a baking sheet with nonstick cooking spray. In a medium bowl, mash black beans with a fork or potato masher. Add breadcrumbs, onion, tomato sauce, cumin and cilantro. Blend with a fork. Form into 4 patties.

Bake for 15 minutes. Remove carefully with a spatula

Per Serving: Calories 137, Calories from Fat 8, Total Fat 0.8g (sat 0.2g), Cholesterol 0mg, Sodium 320mg, Carbohydrate 25.9g, Fiber 5.8g, Protein 6.3g

I actually browned these in a non-stick skillet on the stove and served with ketchup. They are really good but would be very squishy on a bun. I believe you could also bake this like a meatloaf.

Vegan Brownies - Family recipe revisited

3/4 c. unsweetened applesauce
2/3 c. cocoa
egg replacer for 4 eggs (2 T. egg replacer + 8 T. warm water combined together)
2 c. sugar
1 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1 tsp. vanilla flavoring
1 c. nuts (optional)

Combine all ingredients and bake at 325 for 25 minutes.