Bursting with Berries Cobbler from Forks Over Knives cookbook

Filling

5 cups mixed berries

2 TBS fresh lemon juice

1/3 c cane sugar

3TBS cornstarch

Pinch of salt

Biscuit topping

1/2 cup unsweetened plant-based milk

1 tsp apple cider vinegar

1 tsp vanilla extract

1-1/2 c oat flour ( grind oatmeal)

1 TBS baking powder

1/4 c cane sugar

1/4 tsp salt 

3TBS unsweetened applesauce

2 TBS almond butter

Sprinkling

1TBS cane sugar

1/4 tsp cinnamon

1. Preheat oven to 425 degrees. Line an 8 x 8 pan with parchment paper, making sure it goes all the way up the sides of the pan. 

2. In a large bowl, mix together filling ingredients and place in prepared pan. Cover with aluminum foil and bake for 25 minutes. 

3. In a large measuring cup, whisk together the plant-based milk and apple cider vinegar. Set aside to curdle for a few minutes and then add vanilla.

4. In a large bowl, sift together flour, baking powder, sweetener, and salt.

5. In a small bowl, mix together the applesauce and almond butter. 

6. Cut the applesauce mixture into the flour mixture with a fork, until crumbly. Add the milk mixture and stir until just moistened. Do not overmix. 

7. Reduce oven to 350 and remove foil cover. Plop spoonfuls of the batter over the berry filling. Combine sweetener and cinnamon and sprinkle evenly over top of biscuit dough. Return pan to oven, uncovered, and bake for 20 more minutes. 

8. Remove pan from oven and transfer to cooling rack. Serve cobbler warm. (Puréed banana tastes like vanilla ice cream and makes a good addition to the cobbler)

Bette’s Swedish Meatballs

Meatball recipe
3 pounds ground meat ( 2 lb ground chuck 75% and 1 pounds ground pork works well)
1/2 tsp allspice
1/2 tsp nutmeg
4 tsp salt
1/2 tsp pepper
2 onions grated (medium grater)
1 pkg (can) bread crumbs (fine)
4 eggs, lightly beaten
2 cups light cream (half and half) divided 1/2 cup for meatballs and 1-1/2 cups used in sauce)

Sauce recipe ( might (will) want to double recipe)
4 TBS fat from cooked meatballs
4 TBS flour
2 cups beef broth
1-1/2 cups light cream (half and half)

1 bag Eggs noodles

1. Wipe olive oil on 4 rimmed cookie sheets.
2. In a large bowl, combine ground meat with onion, spices, bread crumbs, and eggs. Add 1/2 cup light cream and mix well. Using a cookie “ice cream” scoop, make meatballs about a tablespoon size. Roll not balls and place on oiled cookie sheet.
3. Place in oven (350 degrees) and bake 20-25 minutes until browned. When done, remove from cookie sheet and place in Dutch oven to keep warm while making sauce.
4. Scrape 4 TBS of fat from cookie sheets and combine with flour in large sauce pan. Cook until blended. Add 2 cups beef broth and stir until bubbly. Stir in remaining cream (1-1/2 cups), cook until slightly thickened.
5. Pour sauce over meatballs and serve over cooked egg noodles.

Best Zucchini Lasagna (peasandpeonies.com)

1. Slice zucchini into 1/8 inch slices, lengthwise and place on a lightly greased baking sheet. Bake at 425 degrees for 12-14 minutes. Place on paper towels to remove moisture. 

2. Heat 2 TB olive oil, add 1 medium chopped onion, and 4 cloves garlic, minced. Stir 1minute. 

3. Add 2 TB tomato paste, 28 oz crushed tomatoes, and salt and pepper to taste. Simmer 30 minutes. Add 2 cups spinach and cook until wilted. Remove from heat. 

4. In a large bowl, mix 15 oz ricotta cheese, 1/2 cup Parmesan cheese, 8 oz mozzarella cheese, 8 oz pepper jack cheese, 1 large egg, 1 TB dried basil, 1 tp Italian seasoning, 1/4 tp red pepper flakes, 1/2 tp salt and 1/4 tp pepper to taste. Stir ( it’ll be thick). 

5. Spread 1/2 cup of cheese mixture, 1 layer of zucchini, 1/2 remaining cheese, top with spinach, zucchini, rest of cheese, spinach, zucchini, 1 cup marinara sauce, and 1 cup mozzarella cheese.

6. Bake at375 degrees, covered with foil, for 30 minutes..uncover and bake an additional 20-30 minutes. Let sit 15 minutes, slice and garnish with parsley. 

Black Beans and Quinoa Enchilada Zucchini (twopeasandtheirpod.com)

4 zucchini cut in half lengthwise

1 TB oil

1/2 yellow onion, diced

2 cloves garlic, minced

1small red bell pepper, seeds removed and diced

1 ear sweet corn kernels cut off the cob (or 1 cup frozen)

1/2 tp chili powder

1/2 tp ground cumin

Juice 1/2 lime

15 oz black beans, rinsed and drained

1 cup quinoa

Salt and pepper

10 oz red enchilada sauce

1 cup shredded Mexican blend or Cheddar cheese, divided in half

1. Preheat oven to 400 degrees. Bring a large pot of salted water to boil.

2. Using a small melon scooper or spoon, hollow out the center of the zucchini halves, leaving 1/4 inch thick shell on each half. Chop the scooped out zucchini flesh and set aside 1 cup to use in filling. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and set aside. 

3. In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 4-5 minutes. 

4. Squeeze the 1 cup of zucchini filling in a paper towel to remove excess moisture. Stir in zucchini, garlic, red pepper, corn, chili powder, cumin, and lime juice. Cook for 2-3 minutes. Remove from heat and stir in the black beans and quinoa.  Season with salt and black pepper, to taste. Stir in 1/2 cup shredded cheese and 1/2 cup enchilada sauce. 

5. Drizzle a small amount of enchilada sauce on bottom of pan and spread out to coat bottom of pan. Place hollowed zucchini halves, cut side up, in the bottom of the pan. Fill boats with black bean filling, pressing firmly so it stays in the boats. Drizzle enchilada sauce over filled boats. Sprinkle with cheese.

6. Cover and bake 30 minutes, then remove cover and bake an additional 5 minutes to melt/ brown cheese. Serve warm. Freezes well. Serves 4.

Overnight Cauliflower Oats (peacefuldumpling.com)

1/2 cup gluten-free rolled oats
1 cup unsweetened almond milk
1 TB white chia seeds
1/2 cup steamed riced cauliflower
1/2 cup mashed banana
Dash cinnamon
Fresh fruit
Peanut butter
Coconut flakes

Combine all ingredients in a mason jar and stir slightly to combine. Refrigerate overnight or at least 8 hours. In the morning, serve with fresh fruit, peanut butter, and coconut.

Corn and Black Bean Salad (From Renee)

Mix equal amounts of corn (fresh or frozen), sliced cucumber, cubed Roma tomatoes, rinsed and drained black beans, and chopped peppers. Add chopped onions and juice from 2 limes. Serve room temperature or chilled. Keeps well in refrigerator.

Regal Chocolate Sauce from Baker’s Favorite Chocolate Recipes

2squares unsweetened chocolate (can substitute 8 tablespoons of cocoa)
6 tablespoons of water (approximately 1/2 cup)
1/2 cup of granulated sugar
Dash of salt
3 tablespoons of butter (if using cocoa add an additional 2 tablespoons)
1/4 teaspoon of vanilla extract

Add chocolate to water and place over a low flame, stirring constantly until blended. Add sugar and salt and cook until sugar is dissolved and mixture is slightly thickened, stirring constantly. Add butter and vanilla. Makes 1 cup of sauce.