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Scrambled Tofu

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A vegan standard that replaces regular scrambled eggs. For variation try adding basil or for a Spanish flair, chopped onions, bell peppers, tomatoes and salsa.

1 lb tofu

1 tsp onion powder
1 sm onion
2 tsp soy sauce or Bragg’s Liquid Aminos
1/2 tsp salt
1 tsp oil
1 1/2 tsp chicken style seasoning
dash of turmeric

Drain tofu and cube it. Simmer in oil with other ingredients until liquid is absorbed. Serve as you would scrambled eggs.

Servings: 4-6

Submitted by Kimberly Kyle

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: Scrambled Tofu

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

Reeses Dream Pie

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This delectable “faux” dairy free recipe gives the option of being made with carob or chocolate.

1- 12 to 14 oz tub of silken or firm tofu

1 C soy milk
1 tsp pure vanilla
1 Tbsp carob powder or cocoa
1 Tbsp arrowroot or cornstarch
1 Tbsp unbleached flour
1/8 tsp sea salt
1 C of sweetener of choice
1 C natural peanut butter
1 C carob chips or chocolate chips
prepared crust for a 10 inch pie

Drain and paper towel the tofu gently. Place all ingredients except peanut butter and chips in a blender of food processor until smooth. Gradually add peanut butter. Add chips until they are completely ground up. Pour filling into your favorite pie crust and bake at 350° for 20 to 30 minutes. Cool to room temperature then refrigerate for an hour or two before serving.

Servings: 6-8

Submitted by Shari Beaver

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: Reeses Dream Pie

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

Mom’s Macaroni and Cheese

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Mom’s all-purpose comfort food!

9 C cooked macaroni
2 C grated cheddar cheese*
1 tsp salt
5 to 6 C of warm milk
2 eggs*

Cook macaroni according to instructions on package. Drain. Put macaroni and Cheddar cheese into a large oblong casserole.

In a large saucepan over medium heat, warm milk and salt. Remove from heat and whisk in eggs. Immediately pour over macaroni and cheese. Bake at 400° F for 35 to 40 minutes.

*Lite Version Substitution

2 C grated reduced fat cheddar cheese
1/2 C egg substitute

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Marion Runge

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: Mom’s Macaroni and Cheese

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

Whole Wheat Pumpkin Bread

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A different version of pumpkin bread that incorporates wheat flour with cornmeal.

2 1/2 C whole wheat flour

1/2 C finely ground corn meal
2 tsp baking soda
1 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt
2/3 C butter at room temperature
2 C sugar
2 C canned pumpkin
4 eggs
2/3 C water
1 C raisins
1/2 C chopped nuts

Stir together flour, cornmeal, baking soda, salt, and spices. Set aside. Blend butter and sugar together. Beat in the pumpkin, eggs and water. Add dry ingredients and beat until just blended. Pour batter into 2 greased loaf pans and bake for 1 hour at 350°. Let cool in pan for 10 minutes, then turn on wire rack to cool completely.

Servings: 2 loaves

Submitted by Margaret Nyangua

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: Whole Wheat Pumpkin Bread

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

Potato Kale Soup

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A simple and nutritious soup that’s great in the fall or winter.

4 tsp olive oil
1 med onion, chopped
3 cloves of garlic, minced
3 med potatoes, cubed
4 C water
1/2 lb kale, chopped

Saute onion and garlic in olive oil. Add potatoes and water, simmer until potatoes are firm. Add chopped kale. Simmer 15 minutes.

Servings: 4-6

Submitted by Glenna Eady

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: Potato Kale Soup

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

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