To begin, I need to mention that I made this recipe with at least twice the amount of ingredients. I substituted organic sugar for maple syrup, blackberries for blueberries, and I added Bartlett pears, crushed fennel seed and cloves, and a bit of Himalayan salt. There were no walnuts or pecans, which was just as well since you never know who's allergic. From "Moosewood Restaurant: Cooking for Health," Apple-Blueberry Crumble, pp. 316-17 Fruit filling -- 3 cups peeled, sliced apples (didn't have time for peeling, and the skins are good for fiber) 3 cups fresh or frozen blueberries 1 tsp ground cinnamon 1 tbsp cornstarch 1/3 cup maple syrup (or one of the sweetener variations listed below) Crumble topping-- 1/2 cup rolled oats 1/2 cup whole grain cornmeal 1/2 cup chopped walnuts or pecans 1/4 brown sugar (or see variations) 1 tsp ground cinnamon 1/4 tsp salt 1/4 cup vegetable oil (I used sunflower oil) 1. In a bowl, stir together the apples slices, blueberries, cinnamon, cornstarch and maple syrup. Spread into an unoiled, nonreactive 7"x11" baking pan or a 9" square baking pan. Bake in a preheated 375-degree oven until bubbling, about 30 minutes (I'd turned it up to 400 to start, then increased to 425 after sliding in the pan -- we had a train to catch). 2. While the fruit bakes, make the crumble topping. In a bowl, combine the oats, cornmeal, chopped nuts, brown sugar, cinnamon and salt. Add the oil and stir until well mixed. 3. When the fruit has baked for 30 minutes, remove it from the oven (I think I took it out after 15 or 20). Stir the fruit to make it settle into the pan, top the fruit with the crumble mixture, and then return the pan to the oven for 15 to 20 more minutes, until the fruit looks thick and the topping has crisped and browned. 4. Serve hot, warm or at room temperature. Variations-- In place of maple syrup in the fruit filling, use 1/4 cup brown sugar, 1/3 thawed frozen apple juice concentrate, or about 1/4 tsp powdered stevia. In place of the brown sugar for the crumble topping, use 1/4 tsp powdered stevia or 1/3 cup maple syrup or thawed frozen apple juice concentrate. If you use syrup or the juice concentrate, the crumble mixture will be quite moist. Add 2 tbsp ground sunflower or flax seeds to the topping as another variation.

Easy, yummy recipe for baked tofu from The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes. The peas and rice are my addition.