Mint Brownies

Chocolate Mint Brownies
Koke McMurdie
Brownies
1cup butter 4 eggs
¾ cup cocoa 1 ¾ cup sugar
1 ¼ cups flour ¼ t salt
nuts (if desired)

Mint Frosting
½ cup butter 1 ¼ t mint extract
¼ cup cream 2-3 drops green food coloring
3 cups powdered sugar

Chocolate frosting
½ cup butter 1 t vanilla
½ cup cocoa 2 ¾ cup powdered sugar
1 egg 3-4 T hot water
Preheat oven to 350° and grease 9x13 pan.

Preheat oven to 350° and grease 9x13 pan.
Brownies: In saucepan, melt butter and add cocoa. Transfer to mixing bowl and beat in eggs, sugar and salt. Add flour and nuts. Spread in pan. Bake 25-30 minutes. Cool.
Mint Frosting: Beat all ingredients until smooth and fluffy. Spread on cooled brownies. Let set about 15 minutes before adding chocolate frosting.
Chocolate Frosting: In saucepan, melt butter and add cocoa. Transfer to mixing bowl and add powdered sugar, egg and vanilla. Beat until smooth. Add hot water, 1 Tablespoon at a time until creamy. Spread over mint frosting. Cut and enjoy!

Pesto Pasta

16 oz. Pasta
2 bunches Basil, chopped (one bunch is about .75 oz.)
1/3 C Olive Oil
1 head (16 cloves) garlic
1/2 C Pine nuts
Sat and Pepper
Cook Pasta
Place basil, olive oil, garlic, and pine nuts and process until smooth.  Add salt to taste.
Combine pesot sause with hot cooked pasta

Tomato Garam Masala with Garbanzo Beans

4 C Cooked Rice
1 Bell Pepper, chopped
1/2 Onion Diced
3 Tbs Olive Oil
1 tsp. Garam Masala
1 tsp. Curry Powder
1 tsp. Sugar
1 28-oz. can of crushed tomatoes
1 15-oz. Can Garbanzo Beans Drained and rinsed
Salt

Saute Pepper and onion in oil.
On reduced heat, add garam masala, curry powder, and sugar.  Saute for 2 minutes
Add tomatoes and garbanzo beans.  Turn up heat and cook sauce until hot.
Reduce heat and simmer 10 minutes.
Add salt to taste.
Serve over rice.

Mexican Stuffed Peppers

1 c Uncooked Brown Rice
2 C Vegetable Broth
4 Green Bell Peppers
2 Tbs. Olive Oil
1/2 Onion, diced
1 4 oz Can Diced Green Chilies
1/2 C Salsa
1/2 C Frozen Corn
1/2 vegan Cheddar Ch.
1 tsp. Salt
1 can drained black beans

Preaheat oven to 425
Cook rice in Vegetable Broth.
Cut peppers in half and remove stems and seeds.
Place in baking dish and cook uncovereed for 25 minutes.
Saute onion in oil.
Add green chilies, salsa, corn, cheese, salt, black beans, and rice
Stuff mixture in peppers and bake for 10 minutes more

Vegan Parmesan Cheese

8 oz. sliced almonds
1/4 C nutritional yeast flakes
1/4 C Basil
2 Tbs. Onion Powder
1 Tbs Garlic
1 Tbs Oregano
1 Tbs Dried Lemon Peel
1 tsp. Salt
1/2 tsp Paprika
1/4 tsp. Nutmeg
Place ingreedients in food processor and process well
Store in sealed container in fridge.
Put on pasta, salad, soup.