Tasty Veggy Recipes

Bottom Crust:

* 1 1/4 cups vanilla wafer or graham cracker crumbs
* 1/4 cup unsalted butter, melted
* 1 tbsp. brown sugar
* 1/4 tsp. ground cinnamon

In a medium bowl, mix ingredients together with a fork until evenly moistened. Press them into the bottom of a greased 9-inch spring form pan.

Cheesecake Filling:
Ingredients:
* 1 lb. pot cheese
* 8 oz. cream cheese, softened
* 1 cup sugar
* 1/4 cup all-purpose flour
* 1/2 cup plain yogurt or sour cream
* 4 eggs, plus 1 yolk
* 2 tbsp. fresh lemon juice
* 1 tbsp. finely minced etrog or lemon zest

Method:
1. Preheat oven to 425.
2. In a large mixing bowl, cream the cheeses until smooth. Then add sugar and flour. Blend in the yogurt. Add the eggs, yolk, lemon juice and zest, combining until smooth and thoroughly incorporated.
3. Pour the batter into the prepared pan and bake for 15 minutes.
4. Reduce heat to 225 and bake for another 40 minutes.
5. The cake will be set in the middle and slightly golden in color. Cool well.
6. Cover the top of the cake with plastic wrap and chill it overnight.

Ingredients:
1/2 cup whole almonds
1 lb cream cheese
3/4 cup sugar
3 eggs
1 tsp vanilla extract
2 tbsp amaretto
3/4 cup sour cream

Method:
Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs,
vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9-inch pan. Sprinkle reserved nuts over the top. Bake in the middle of a
preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.

1 eggplant
1/2 cup  whole wheat flour
3 egg whites
1/4 cup  skim milk
2 cups bread crumbs
1 tsp  salt
1 tsp  oregano
1/2 tsp  cayenne pepper
1/4 tsp  white pepper
2 cups tomato sauce
1/2 cup  parmesan cheese, grated
1 cup  mozzarella cheese (optional)

Preheat oven to 350 degrees F.

Slice eggplant into 1/4″ thick rounds.  Prepare three bowls, the first
with the flour mixed with 1/2 tsp salt, the second with the egg whites
mixed with the skim milk, and the third with bread crumbs mixed with
remaining 1/2 tsp salt, oregano, and pepper.  Dredge eggplant slices in
flour, then egg and milk mixture, and then bread crumb mixture.  Make a
layer of coated slices in a casserole dish and sprinkle with 1 cup
tomato sauce and 1/4 cup parmesan cheese.  Make another layer of slices
on the first layer, staggering slices so they don’t completely overlap
lower slices.  Sprinkle second layer with remaining 1 cup tomato sauce
and 1/4 cup parmesan cheese.  Cover casserole and bake for 45 minutes.