Kale Almond Wild Rice Gratin

Kale Almond Rice Gratin

Adapted from 101cookbooks.com

INGREDIENTS

• 2 1/2 cups leftover/pre-cooked wild rice, room temp
• 1 1/2 cups cups finely chopped kale
• 4 ounces firm organic tofu, crumbled
• 10 black olives, chopped
• 1/2 medium red onion, diced
• 3 cloves garlic, minced
• 1/3 cup slivered almonds, toasted
• 1 tablespoon olive oil
• 1/3 cup nutritional yeast
• 1/4 cup 1% cottage cheese
• 1 cup egg whites
• 1/2 teaspoon fine grain sea salt

DIRECTIONS

1. Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.
2. In a large bowl combine the rice, kale, and tofu. Now, reserving a bit of each for garnish, stir in the olives, garlic, red onion, almonds and olive oil. Now stir in the cottage cheese.
3. In a small bowl whisk together the egg whites, nutritional yeast, and salt.
4. Fold the eggs into the rice mixture and pour into the prepared baking dish. Bake for 30 minutes or until the casserole is set, and the top toasty and golden.
5. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.

Classic Pumpkin Pie

Classic Pumpkin Pie

Adapted from Allrecipes.com

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INGREDIENTS

• 1 (15 oz.) can pumpkin
• 1 (14 oz.) can fat-free sweetened condensed milk
• 1/2 cup egg whites
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 (9 inch) prepared graham cracker crust

DIRECTIONS

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, egg whites, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Bran Muffins

Bran Muffins

Adapted from 101cookbooks.com

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INGREDIENTS

• 2 cups white whole wheat flour
• 1-1/2 cups wheat bran
• 3/4 teaspoon fine grain sea salt
• 1-1/4 teaspoons baking soda
• 2 tablespoons brown sugar
• 2 cups nonfat organic yogurt
• 1/4 cup egg whites
• 1/2 cup honey, preferably a light honey such as clover
• 2 tablespoons melted Smart Balance Light
• 1/2 cup dried cranberries

DIRECTIONS

1. Preheat oven to 425F degrees, racks in the middle.
2. In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.
3. Beat together the yogurt, egg white, honey, and Smart Balance Light in a second larger bowl.
4. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.
5. Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full.
6. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.

Chocolate Pudding Cake

Chocolate Pudding Cake

Adapted from King Arthur Flour

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INGREDIENTS

• 1 cup white whole wheat flour
• 1/2 cup granulated sugar
• 1/2 cup Splenda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2/3 cup unsweetened cocoa powder
• 1/2 cup egg whites (or 2 eggs)
• 3/4 cup light soymilk
• 2 teaspoons vanilla extract
• 1/4 cup applesauce
• 3/4 cup dark brown sugar
• 1/4 cup unsweetened cocoa powder
• 1-1/2 cups hot brewed coffee

DIRECTIONS

1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan.
2. In a medium-sized bowl, whisk together the flour, granulated sugar, Splenda, baking powder, salt, and 2/3 cup cocoa.
3. Stir in the milk, egg whites, vanilla, and applesauce, mixing till smooth.
4. Pour the batter into the 9-inch round pan.
5. Mix the 3/4 cup brown sugar with the 1/4 cup cocoa, and sprinkle this mixture over the batter.
6. Gently drizzle the hot coffee over the uncooked batter; there's no need to mix it in.
7. Place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom.
8. Let the cake cool for at least 15 minutes before serving. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce.

Mocha Meringues

Mocha Meringues

Recipe courtesy of butter sugar flour

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INGREDIENTS

• 3 large egg whites
• 180g caster sugar
• 1 teaspoon cornflour (I used potato starch.)
• ½ teaspoon white vinegar
• ½ teaspoon vanilla extract
• 2 tablespoons cocoa powder (I used unsweetened.)
• 3 teaspoons ground coffee (I used instant coffee granules.)

DIRECTIONS

1. Preheat the oven to 300°F. Line two baking trays with non-stick baking paper.
2. In a large bowl, whisk the egg whites until soft peaks form. While continuously whisking, add the sugar one tablespoon at a time until stiff and satiny shiny. Whisk in the vanilla, cornflour, white vinegar, cocoa powder and two teaspoons of the coffee until combined.
3. Using a piping bag and a 1cm plain nozzle, pipe 60 small blobs onto the prepared trays around 2.5cm in diameter and 4cm apart. (I used a ziploc bag.)
4. Bake for 20 minutes. Turn the oven off and with the door slightly ajar, allow the meringues to cool completely.