[Kitty]

I thought it might be fun to share organic and vegetarian recipes that we've tried and liked.

Here are a couple that I like:

OLD FASHIONED
RAISIN - OATMEAL COOKIES

Makes 12 large cookies

Ingredients:

1/2 cup of margarine (vegetable oil will work too)
3/4 cup unrefined cane sugar
1 egg
2 Tbs. milk (soy or rice milk can be substituted)
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 tsp cinnamon
2 cups quick cooking rolled oats
3/4 cup organic raisins

Preheat oven to 375° F.
In a large mixing bowl, beat the softened margarine, sugar, egg and milk together until light and fluffy.
In another bowl combine the flour, salt, cinnamon and baking soda. Add the dry ingredients to the wet ingredients in the bowl and mix well. Add the oats and raisins and mix all together.
Drop by spoonful onto an oiled baking sheet and flatten with a fork. Bake for 12-15 minutes and remove from the oven while they are still very soft to the touch, they will firm up.






TRADITIONAL SOUTHERN CORN AND BLACK BEAN SALAD
Serves 4

Ingredients:
3 large ears of corn, husked
1/3 cup sunflower seeds
1/4 cup lime juice
2 Tbsp extra-virgin olive oil
1/4 cup chopped fresh cilantro
1/2 tsp salt
1/4 tsp freshly ground pepper
2 (14.5 ounce) cans black beans, rinsed
1 large tomato, diced
1/2 cup minced red onion

Bring 1 inch of water to a boil in a pot. Place corn in a steamer, cover and cook until just tender, about 3 minutes. Or boil corn for 3 minutes in a pot.When cool enough to handle, cut the kernels from the cobs using a sharp knife.
Meanwhile, place sunflower seeds in a small dry skillet over medium-low heat and toast, stirring, until fragrant and lightly browned, 3 minutes.
Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, sunflower seeds, beans, tomato and onion; toss to coat. Refrigerate until ready to serve.
Enjoy this dish with warm tortillas or corn bread muffins.