Tomato and Basil Bruschetta

3 cups Diced Romo Tomato

1 tablespoon Minced Garlic ( or more yumyum!)

3-5 Spigs Basil , chiffoande

5 tablespoons Olive Oil

5 tablespoons balsamic Vinegar ( we used pomegranate)

1 avocado sliced

1 Baguette

*optional fresh mozzarella cheese if desired

Topping:

Mix,Olive Oil, balsamic Vinger, garlic, basil and tomatoes allow to set for 30min

Bread:

Preheat oven to 350° F. Slice the baguette into 3/4 inch slices. lay on baking sheet and drizzle with olive oil, in a preheated oven and bake for about 5 minutes or until lightly tanned then flip rounds and bake for another 3 minutes or until both sides are lightly tanned.

To serve, place a spoonful of warm topping on the warm bread,top with an avocado ( and cheese if desired) and enjoy.

Very Simple Blueberry Muffins

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup nondairy milk (we used almond breeze)
1/4 cup vegetable oil
1 cup frozen blueberries

Directions:

1. Preheat oven to 400 degrees F. Place baking cups in a muffin pan.

2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.

3. Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.

Makes: about 8 muffins, Preparation time: 5 minutes, Cooking time: 30 minutes

found recipe at vegweb.com'

Cholcoate Tofu Mouse Pie

Ingredients
1 (12-ounce) package semisweet chocolate chips
1 (12-ounce) package silken firm tofu
Splash vanilla extract
2 egg whites*
Prepared chocolate cookie crust (recommended: Oreo) or graham cracker crust
Whipped cream or raspberry sauce, for serving.
Directions
Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.


Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.


Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.


*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

taken from foodnetwork

Vegetable roll

Fillings (pick 3 to 4):

1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks
1 carrot, cut into matchsticks
1 small yellow bell pepper, stemmed, seeded and cut into matchsticks
4 scallions, trimmed and cut into matchsticks
1(4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes)
1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice
Soy sauce
Special equipment: Bamboo sushi mat


To assemble rolls:
Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.

Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi for ward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.

Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.

Serve with bowl of soy sauce for dipping.

from foodnetwork
http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-sushi-rolls-for-all-ages-recipe/index.html