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Peaches and Cream Pie

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Fluffy as a cloud, this delicious dessert makes a pretty presentation.

3/4 C flour

1/2 tsp salt
1 tsp baking powder
1-(3.2 oz) pkg cook and serve vanilla pudding mix
3 Tbsp butter, softened
1 egg
1/2 C milk
1- 29 oz can slice peaches, drained (reserve liquid) or
2 1/2 C sliced fresh peaches in 1/4 C sugar
1- 8 oz pkg cream cheese, softened
1/2 C sugar
1 tsp cinnamon

Preheat oven to 350°. Grease sides and bottoms of 10 inch deep pie pan. In a medium bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk and beat 2 minutes. Pour into pie pan. Arrange peach slices on top of pudding mixture. In a small bowl, beat cream cheese until fluffy. Add 1/2 cup of sugar and 3 tablespoons of peach syrup and beat for 2 minutes. Spoon over peaches to within 1 inch of pan edge. Mix sugar and cinnamon and sprinkle over top. Bake for 30 to 35 minutes.

Servings: 8

Submitted by Elaine Nelson

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: Peaches and Cream Pie

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

Seafood Delite Salad

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An interesting vegetarian alternative for that seafood flavor!

1/2 C almonds, pre-soaked
1/2 C sunflower seeds, pre-soaked
1/2 C water, if needed
1/2 C celery, minced
1/4 C red onion, minced
1/4 C fresh parsley, minced
1/4 C lemon juice
1/2 tsp sea salt
1/2 tsp kelp powder
1/2 tsp dill weed (or fresh dill)

Process almonds and sunflower seeds through a Champion juicer with blank in place. Use very small amounts of water in alternating fashion if needed to process.

Put mixture into a bowl and add remaining ingredients and mix by hand. Chill and let sit a few hours to meld flavors.

Serve with crackers or wraps or on a bed of red tip lettuce. Will keep in a sealed container in the refrigerator for up to 1 week.

Variation: For salmon flavor, add carrot pulp to color and dill weed to taste. To make Tuno Crackers spread, put 1/2-3/4 C of the mixture onto a Nori sheet and cover with another sheet. Cut into 12 pieces and dehydrate at 110 degrees until crisp, approximately 6 hours.

Servings: ~2 cups of salad

Submitted by Nancy Riedesel

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: Seafood Delite Salad

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

Spinach-Scalloped Franks

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If you’re not a spinach lover, this recipe might turn you around!

1 10-oz pkg frozen chopped spinach, cooked and drained

6 Tbsp margarine
1/2 C chopped onion
1/4 C unbleached white flour
1 1/2 C skim milk
2 C grated cheddar cheese
5 C boiled, pared, and sliced potatoes (about five medium)
1 20-oz can Loma Linda Big Franks, Worthington Veja-Links or Linketts, sliced

Cook spinach according to package directions. After cooking, drain well.

In a medium saucepan over medium-high heat, saute onion in margarine. Add flour to make a paste. Slowly add milk and whisk with wire whisk, stirring constantly until thickened. Add 1 1/2 C of the cheese to the white sauce. Stir in drained spinach. Set aside.

Arrange 1/2 of the sliced potatoes in a 9″ x 13″ baking dish. Top with 1/2 of the sliced links and 1/2 of the spinach  mixture. Repeat, ending with spinach mixture. Top with remaining 1/2 C of cheese. Bake at 350° F for 40 to 50 minutes.

Servings: 15

Submitted by Debbie 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: Spinach-Scalloped Franks

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

Delicious Pumpkin Pie

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Scrumptious and creamy without added oils or dairy and very easy to make.

1 C maple syrup

2 tsp vanilla
1 Tbsp cinnamon, coriander and ginger
1 1/2 lb tofu
1- 15 oz can pumpkin

Blend tofu with maple syrup, salt and flavorings. Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 1 hour and 10 minutes.

Submitted by Valentina 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: Delicious Pumpkin Pie

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

Fake Steak

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Good for you and easy to prepare “Fake Steaks.” Goes well with potatoes and your favorite gravy.

1-12 to14 oz tub of extra firm tofu (do not use aseptically packaged tofu)
1/4 C Worcestershire steak sauce
1/2 tsp Liquid Hickory Smoke
2 Tbsp Bragg’s Liquid Aminos
flour
oil  

Drain and paper towel tofu block to absorb water. Cut block into 1/4 inch slices.
Lay slices flat in a large baking dish or plastic container. Prepare marinade by mixing 1/4 cup of Worcestershire and steak sauce, 2 tablespoons of Bragg’s and 1/2 teaspoon of Liquid Hickory Smoke. Pour over tofu slices evenly. Turn over slices to cover thoroughly. Cover and refrigerate several hours or overnight.

Heat small amount of oil in a skillet. Take each tofu slice and gently tap off any excess marinade. Dredge each slice in flour lightly on both sides and saute on medium heat until golden brown on each side. Keep warm until ready to serve.

Servings: 4-6

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: Fake Steak

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

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