Two casseroles from the Moosewood Cookbook

It's easy to be a vegetarian home cook with this cookbook!

Mushroom Moussaka: eggplant, mushroom-tomato sauce, and a bechamel sauce

Broccoli Mushroom Noodle Casserole: like a mac & cheese

Thai berry pudding

Okay, I've taken liberties with the name of this recipe.  I found the recipe, named strawberry pudding, in Natural Health magazine.  The recipe is vegan; it uses coconut milk (hence "Thai").  I substituted frozen blueberries for fresh strawberries frozen overnight and I used vanilla extract instead of a fresh vanilla bean.  Also, I soaked raw almonds for six hours, not overnight.  If I make this pudding again, I'll soak the nuts overnight for a smoother consistency.  Otherwise, an easy and delicious dessert!

1/2 C coconut milk (I used lite milk), 3/4 C raw almonds, 1 pint (8 oz) frozen blueberries

Blend almonds and milk, then add vanilla (2-3 t) and blueberries

Potato mushroom frittata

Two boiling potatoes sauteed with garlic instead of boiled and a pack of white mushrooms also sauteed submerged with four beaten eggs (to which paprika and cumin were added) then set on the stove for a few minutes and topped with aged cheddar then baked for several minutes (to melt the cheese) at 375-degrees F.

Jarring applesauce

Who knew jarring was easy?  If I had known earlier, I would have jarred peaches and nectarines and plums and berries.  But I learned that jarring was easy after doing it myself.  My family and I went apple picking last month and I made applesauce and jarred three pints, two of which I gave away.  Thanks to two websites: wholesomebabyfood.com (the recipe) and homefedbaby.com (jarring instructions).

Here is applesauce jarring in pictures:

Apples -- peel, core, slice

Pot for cooking apples; pot for sterilizing jars and cooking jars filled with sauce

Cooked apples -- cinnamon and vanilla extract were added to taste