crockpot lamb bolognese

Can be doubled (double everything, except tomato sauce, see below)

1 lb ground lamb
1 yellow squash (grated)
1 zucchini (grated)
2-3 carrots (grated)
1 small 8 oz can tomato sauce (1 14 oz can for double recipe)
1 tbsp worcheshire sauce (I like the vegan brand at wegmans)
1 tbsp tomato paste
1/2 tsp herbs de provence (or similar italian herbs)
1/2 lb pasta (prefer linguini/fettuccini)

Saute lamb until brown (meanwhile I grate the veggies).  Add everything to the crockpot and cook on low 4 hrs (you can also add all the ingredients to the sauted lamb and simmer on the stove for 20 mins while starting/cooking the pasta).  Add a little pasta water to the sauce (1/4 cup), mix in the drained pasta, bring to a simmer, turn off heat and let sit 5 mins before serving.

chocolate mousse

6 oz good dark chocolate (1 cup chocolate chips)
3/4 cup milk

Melt chocolate over a double boiler until smooth.  Remove and place bowl over a bowl of ice cubes/water.  Stir in milk and once combined whip the mixture with a hand mixture for 3-5 minutes.  Pour into bowls and chill until serving.

strawberry whipped cream frosting

2 pints strawberries, stems removed
1 pint whipping cream
1 tbsp gelatin
1 tsp vanilla
sugar to taste

Puree strawberries, dissolve gelatin in 2 tbsp boiling water.  Mix strawberries and gelatin and set aside.  Whip cream with vanilla to make whipped cream, mix in the strawberry/gelatin mixture.  Add sugar to taste.  Spread on cake

dense chocolate pudding cake

1 cup softened butter
1 2/3 cup brown sugar (I used 1 cup sucanate 2/3 cup brown sugar)
2 eggs
1 tsp vanilla
2/3 cup bittersweet chocolate chips (melted)
~1/3 cup chocolate chips (to mix in)
1 1/3 cups flour
1 tsp baking soda
1 cup plus 2 tbsp boiling water

Cream together butter and brown sugar.  Add and mix in eggs and vanilla.  Fold in the melted chocolate, stir in the chocolate chips.  Mix the flour and baking soda and alternate adding spoonful of flour with a spoonful of water until all flour and water is added.  Pour into parchment lined 9x5 loaf pan.  Bake 375 30 mins, then turn down to 325 for 15 mins.  Cool completely on wire rack.

Adapted from food52.com http://food52.com/recipes/20091-nigella-lawson-s-dense-chocolate-loaf-cake

cheese-its with no cheese

1 cup flour (plus extra for rolling)
2 tbsp nutritional yeast
pinch onion powder
1/4 tsp tumeric
1/2 tsp salt
a bit of fresh ground pepper
5 tbsp butter (cold, I grated it)
3 tbsp cold water

Mix everything except water together in a bowl to combine, add enough water to form a dough.  Roll out and cut with a knife into small squares.  Bake 375 ~12 mins.

Adapted from http://chefchloe.com/on-the-side/vegan-goldfish-crackers.html?fb_action_ids=10202687134280498&fb_action_types=og.likes

hot buttered rum

4 cups water
1 cup brown sugar
1/4 cup butter
pinch salt
1 1/2 cinnamon sticks
3 whole cloves
dash nutmeg

mix together in a crockpot and cook for 1-2 hrs.  Add some rum when serving.

mediterranean lamb rice

1 cup rice
1 tsp cumin
1 tsp coriander
salt
1/4 tsp tumeric
1/4 tsp cayenne

leftover lamb roast (probably about 1 lb)
2-3 cups chopped spinach/kale/chard mix
1/4 cup leftover gravy from roast

1 package cherry tomatoes
1 6 oz package feta cheese
1/2 a lemon

Cook rice in 1.5 cups water with the cumin, coriander, salt, turmeric and cayenne, ~20 mins.  Meanwhile dice lamb and salute with the gravy and spinach mix until warm and spinach mix is wilted.  When the rice is done, mix together with the lamb/spinach mixture and the tomatoes (diced), cheese and juice of lemon.