Following is a recipe from the Vegetarians of Washington newsflash. Vegetarians of Washington is a great resource for vegetarians and wannabes alike.

Summer Fruit Cobbler

Makes 9 servings

1/4 cup fortified plain or vanilla soy- or rice milk
2 tablespoons maple syrup
1 tablespoon canola oil
2 teaspoons white or cider vinegar
4 medium fresh peaches and/or other fruit (about 1 pound fruit total)
2 cups fresh strawberries
1/2 cup apple juice concentrate
2 teaspoons cornstarch
1 cup + 3 tablespoons barley flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350°F.
Mix non-dairy milk, maple syrup, oil, and vinegar. Set aside. Rinse fruit. Peel peaches if desired, then slice. Remove strawberry stems. Combine fruit in a saucepan with apple juice concentrate and cornstarch. Bring to a simmer, stirring constantly, until fruit begins to soften and liquid thickens slightly, about 5 minutes. Transfer to a 9"×9" baking dish.

Combine 1 cup flour, baking soda, baking powder, and salt. Add non-dairy milk mixture and stir until dough forms a ball. Transfer to a flat surface that has been dusted with the remaining 3 tablespoons barley flour. Flatten dough to a thickness of about 1/4-inch. Cut into pieces and arrange on top of fruit.

Bake until top is slightly browned and firm, about 30 minutes.

Fresh fruit can be found at the Olympia Farmer's Market, open Thursday - Sunday from 10AM - 3PM.

10 oz. Strawberries
1/2 cup agave syrup

In blender; process strawberries until smooth. In a pan, bring all ingredients to a boil and boil gently for 5 min., stirring constantly.

Yield: 1 1/2 c. syrup

Recipe adapted from The VegSource Recipe Collection

The Olympia Farmer's Market is a great source for produce and is open Thursday-Sunday, 10-3PM. I buy agave syrup in bulk at The Olympia Food Coop.

Sweet Potato Burritos
* 1-1/2 teaspoons vegetable oil
* 1/2 onion, chopped
* 2 cloves garlic, minced
* 3 cups canned kidney beans, drained
* 1 cup water
* 1 1/2 tablespoon chili powder
* 1 teaspoon ground cumin
* 2 teaspoons prepared mustard
* 1/2 pinch cayenne pepper, or to taste
* 1 tablespoon and 1-1/2 teaspoons soy sauce
* 2 cups cooked and mashed sweet potatoes
* 6 (10 inch) flour tortillas, warmed
* 1/4 pound shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

I think I'm in cookie paradise!

Would need some whole grain and agave syrup substitutions but they look wonderful!