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.

Baba Ganoush

1 whole eggplant
3 cloves of garlic
1/2 tsp lemon or lime juice
1/4 tsp cumin
1/2 tsp parsley

Lay the eggplant on a baking sheet and bake at 400 degrees for about an hour until it caves in. Wrap the garlic in foil and bake it at the same time. It will only take about 30 minutes for the garlic.

Once the eggplant cools, split the skin and scoop out all the insides into a food processor. Add the garlic and rest of the ingredients and process until mostly smooth. Salt to taste.

Vegan Hamburger/Sandwich Rolls

Whole Wheat Burger & Weenie Buns

Serves 8

Prep 2:00 Cook :15 Stand :15 Total 2:30

From the Speciality Bread Section of Bread Machine Magic by Linda

Rehberg & Lois Conway

1 cup water

1 each powdered egg substitute

2 cups all-purpose flour

1 cup whole wheat flour

3/4 teaspoon salt

1/4 cup frozen apple juice concentrate

1/4 cup sugar, (or fructose)

3 teaspoons yeast

Place all ingredients in bread machine. Select dough cycle, and

allow to complete.

After machine dough cycle, remove from machine, and place on

floured counter or dough board. Gently roll and shape into 12

inch rope. With a sharp knife, divide into 8 pieces for burger

buns, or 12 pieces for weenie buns. Shape according to purpose,

and place on sprayed baking sheet. Cover and allow to rise for 15

minutes until nearly doubled.

Preheat oven to 400 deg. F. Bake for 12 to 15 minutes until

golden brown. Remove from oven, and cool on racks. Slice to use.

May be frozen for 3 to 4 weeks.

Nutrition (per serving): 191 calories

Saturated fat 0 g

Total Fat 1 g (3% of calories)

Protein 5 g (11% of calories)

Carbohydrates 41 g (86% of calories)

Cholesterol 1 mg Sodium 223 mg

Fiber 0 g Iron 1 mg

Vitamin A 2 IU Vitamin C 0 mg

Alcohol 0 g

Source: Bread Machine Magic

Vegan Applesauce/Raisin Muffins

2 c. all purpose flour - I used half white and half wheat
3/4 c sugar
1 T. baking powder
1 tsp salt
1/2 tsp cinnamon
egg replacer for 1 egg
1 c applesauce
1 cup raisins, chocolate chips, or other dried fruit to taste.

Mix dry ingredients together, add egg replacer and applesauce and blend well. Add the chips or fruit.

This makes 18 small muffins. Bake at 350 degrees for 20 minutes.

Breakfast Casserole

Ingredients
6 eggs
1 cup half and half (or whole milk)
2 tablespoons green onions, chopped
Salt and pepper
Butter to grease pan
Half loaf of French bread, cut thick
1 pound pork or turkey sausage, cooked and drained
1 cup grated Cheddar cheese
OPTIONAL: 2 cups shredded potatoes, cooked

Directions
In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, season with salt and pepper and set aside.

Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese (and potatoes). Pour the egg mixture over the entire pan. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.