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Noodle Casserole Deluxe

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This is a hearty noodle dish that serves a crowd. Can be made in advance and frozen.

12-16 oz of your favorite type of noodle

1lb or a lg head of fresh broccoli (can use frozen florets or pieces)
1-12.5 oz can Worthington Fri-Chik, drained and diced (reserve liquid)
Seasoned bread crumbs or corn flake crumbles

Cashew Sauce:

2 1/4 C raw cashews
3 C water
3 heaping Tbsp Brewers Yeast
3 Tbsp onion powder or dried onion flakes
1 1/2 tsp garlic powder
3 tsp salt
3 Tbsp lemon juice
3/4 C oil
Liquid from Fri-Chik

Cook noodles according to package instructions, rinse and drain. Put into a large mixing bowl, set aside. Prepare broccoli by cutting up into thumb nail size pieces. Add broccoli and Fri-Chik to cooked noodles. Put all the cashew sauce ingredients into a Vita-Mix or blender and run on high until liquefied. Pour over the noodle mixture and mix well. Pour into greased casserole dish and cover. Bake at 350° for one hour. Remove lid and sprinkle with bread or corn flake crumbs and return to oven until browned.

This dish can be made ahead of time and frozen before baking. Thaw overnight in refrigerator before baking.

Servings: 10-12

Submitted by Ginny Frost

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Noodle Casserole Deluxe

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Vegetarian Omelet

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Miss omelets? Try this versatile and low cholesterol vegan recipe.

1/2 c water

1/2 C rice flour or oat flour
1/4 C cashews
1 lb tofu
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp turmeric for color, (opt.)
1 Tbsp chicken style seasoning
2 Tbsp nutritional yeast flakes

Combine all ingredients and blend. Grease nonstick skillet and pour in 1/2 of the omelet mixture. Cover and cook over medium heat for 10 minutes or until lightly browned. Loosen around edges and slice out on plate. Turn skillet upside down over plate. Invert so the uncooked side of omelet is on the  bottom of pan. Cover and fry for 10 minutes. Allow to set for a few minutes.

Variation: Replace 1/3 lb. tofu and 1/4 C cashews with 1-1 1/4 cups of garbanzos. Add water when blending, if needed.

Servings: 2

Submitted by Abigail Manuela Dragomir

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Vegetarian Omelet

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Angel Biscuits

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Light and fluffy as a cloud, these biscuits are “angelic” to be sure!

1/3 C warm water (105° to 115° F) 1 pkg active dry yeast
1 Tbs brown sugar
1 1/2 C unbleached white flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 C shortening
3/4 C cultured buttermilk—from skim milk (or soured milk*)

In small bowl, combine water, yeast, and brown sugar. Let stand until foamy.

In a large bowl, stir together flour, baking powder, baking soda, and salt. Using a pastry blender, cut in the shortening. Add the yeast mixture and buttermilk and stir until a soft dough forms. Knead on a lightly floured surface for 30 seconds. Pat or roll to 1/2″ thick. Cut with a biscuit cutter, rerolling and cutting the scraps of dough. Place on ungreased baking sheet. Bake at 450° F for 7 to 9 minutes or until golden brown.

*If you don’t have buttermilk use this: In a 1-C glass measuring cup, measure 1 Tbsp lemon juice or vinegar, then add enough 1% low fat milk to measure 1 cup. Let stand for 5 minutes.

Servings: 22 biscuits

Submitted by Debby Shabo Wade 

Read more at the source: Angel Biscuits

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Fruit Smoothie

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Quick and easy smoothie mix that allows you to experiment with your personal fruit choices.

8 oz can of pineapple with juice (or 1/2 of a 20 oz can)

1/2 C orange juice
1/2 C soy milk
2 frozen bananas
frozen strawberries and/or other frozen fruit of your choice

Blend together pineapple, orange juice, soy milk and frozen bananas. Gradually add strawberries and/or other frozen fruit as you are blending unil you reach the 6 cup mark on your blender. You may need to adjust the amount of fruit or liquid depending on your blender and desired consistency. Blend until smooth and serve immediately.

Servings: 6

Submitted by Alana Murphy

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Fruit Smoothie

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Creamy Crockpot Northern Bean Soup

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An easy to prepare hearty soup to warm your family.

1 lb northern beans, dry
1 medium onion, chopped or 2 Tbsp onion powder
1 Tbsp Bakon seasoning, to taste
1 Tbsp chopped dried parsley
2 garlic cloves, chopped
McKay’s No MSG Chicken Style Seasoning
Vegetarian ham bits
Olive oil (optional)

Wash and sort beans. Place beans in a crockpot. Add water, covering beans (water should be about 2-3 inches above the top of the level of the beans depending on how thick or thin you want the final soup to be). Add onion, Bakon, parsley, and garlic cloves. Turn on low and let cook slowly, preferably overnight or 10-12 hours during the day. When beans are nearly done, add McKay’s No MSG Chicken Style Seasoning and vegetarian ham bits. Adjust to taste. Add optional olive oil.

Serve with cornbread or homemake yeast rolls.

Servings: 8-10

Recipe by Donna Green Goodman

This recipe appeared in the December 2006 Message Magazine. Used with permission. Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Creamy Crockpot Northern Bean Soup

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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