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Valentina’s Fettucine Alfredo

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Dairy free and delicious Fettuccine Alfredo to whip up tonight.

1 pack “Bella Terra” organic whole wheat fettuccine or any other whole grain fettuccine noodles

1- 1 1/2 C Grape Seed Vegenaise
1/2 C nutritional yeast flakes
2 tsp chives
optional toppings of fresh chopped tomatoes, steamed zucchini, asparagus

Cook the fettuccine until tender. Do not drain if you have about 1 cup of liquid in the pot. If there is not enough liquid in pot, add enough water to bring to 1 cup. Add the remaining ingredients and mix them in. Bring to a boil and remove from heat. Serve with optional toppings.

Submitted by Valentina Dragomir

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: Valentina’s Fettucine Alfredo

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

German Carob Cake

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A must try for the occasion when cake is a “must.”

1 C whole-wheat pastry flour
1 1/2 C all-purpose, unbleached flour
3/4 C toasted carob powder
1 C Tubinado sugar
1/2 pkg Mori-Nu vanilla-flavored pudding mix
2 Tbsp Roma
3 tsp Featherweight baking powder
2 EnerG egg replacers
1/2 tsp salt
1/2 C canola oil
1/4 C carob chips
1/2 C pure maple syrup
1 tsp alcohol-free vanilla flavoring
1 C soymilk
Hot water

Sift dry ingredients together in a mixing bowl. In another container melt carob chips. Add all other liquid ingredients to melted carob chips. Pour wet ingredients into dry and beat with an electric mixer until smooth. If necessary, add enough hot water to make a smooth batter. Pour into two round cake pans or one rectangular pan that has been sprayed with vegetable spray and floured.

Bake at 350° F until done—35-40 minutes. Cool slightly before turning out onto a rack to cool completely. Frost.

Servings: 18-20

Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 AnswersForMe.org. Click here for content usage information. 

Read more at the source: German Carob Cake

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

Prune Whip

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Try this as an oil substitute for baking desserts or breads.

1 1/3 C pitted prunes
1/4 C + 2 Tbsp hot water

In blender, combine pitted prunes and hot water. Blend on high speed, scraping down sides until smooth.

Just because the package says “pitted prunes” does not mean there will not be a pit. Squeeze each prune before putting it in the blender.

Servings: 1 cup 

Submitted by Debby Shabo Wade

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: Prune Whip

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

Tuno Noodle Casserole

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If you like the taste of seafood, you will love this recipe. The combination of flavors is wonderful, and the preparation is so easy.

1 12-oz pkg egg noodles

4 stalks celery, chopped
1/4 C chopped green pepper
1/4 C chopped red pepper
1 10.75-oz can cream of mushroom soup
1 C 1% low-fat milk
1/2 C cashew pieces
1 C fat-free sour cream
1 12-oz can Worthington Tuno, drained (use 3/4 of a can for a milder flavor)

Topping:

1 C seasoned bread crumbs
2 Tbsp grated Parmesan cheese

In a large kettle, cook noodles according to package directions. Drain. Pour noodles into large bowl and add all other ingredients—except bread crumbs and Parmesan. Stir well. Pour into 9″ x 13″ baking dish.

In a small bowl, mix bread crumbs and Parmesan cheese. Sprinkle over noodle mixture. Bake at 350° F for 35 to 40 minutes.

Servings: 15

Submitted by Debby Shabo Wade

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: Tuno Noodle Casserole

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

Creamy Coconut Whip

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Delicious and nutritious whipped topping that is dairy free and sugar free!

2-14 oz cans coconut milk, cold
1/8 tsp sea salt
1 tsp stevia glycerite (Now Food Brand)
1 tsp vanilla
1-2 tsp clear gel (pre-cooked cornstarch)

Place the 2 cans of coconut milk in the refrigerator over night to cool. The next day, empty cans into your blender, add salt, stevia and vanilla. Blend on high for 2 minutes until the milk starts to get thick and creamy. Add the clear gel and blend well. Cream will get thicker when refrigerated again. Serve with cakes and puddings or any other dessert that you might use whipped cream.

Servings: 8-1/2 C

Submitted by Caroling Brutsche

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 Coconut Whip

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

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