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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.

Pea Salad

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If you like peas, you will enjoy this creative pea salad.

1 can peas

2-3 hard-boiled eggs
imitation bacon bits to taste
1 Tbsp vinegar
1/4 C mayonnaise
paprika to taste

Slice hard boiled eggs into bite sized pieces. Mix all ingredients into a large serving bowl. Top with paprika. Chill before serving.

Submitted by Becky Pacuch

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: Pea Salad

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

Strawberry Yogurt Cake

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Garnishing with fresh strawberries will crown this easy cake recipe.

1 pkg strawberry (or white) cake mix
3/4 C cold water
3/4 C (6 oz) strawberry yogurt
1/3 C canola oil
3 eggs (or 3/4 C egg substitute)

Frosting:

4 C thawed Cool Whip
3/4 C (6 oz) strawberry yogurt

Prepare cake mix according to pkg using water, 3/4 C strawberry yogurt, oil, and eggs. Beat for 3 minutes. Pour into greased 9″ x 13″ cake pan or two 9″ round cake pans that have been greased and floured well. Bake at 350° F according to package instructions. Cool. (If using round pans, invert pans onto wire rack to cool.)

In a large bowl, gently fold 3/4 C yogurt into Cool Whip, mixing well. Spread evenly on 9″ x 13″ cake. For round cake, place first layer on a platter. Use some of the frosting for the filling. Place other round layer on top of filling. Spread remainder of frosting on sides and top.

Serving Suggestions: This cake looks beautiful when garnished with whole fresh strawberries (including stems).

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Karen McFadden

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: Strawberry Yogurt Cake

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

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