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Mushroom Paté

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A tasty spread that makes a terrific alternative to traditional meat-based paté. Excellent for topping crackers or spreading on bread, or as a veggie dip. 

1 C mushrooms, button or portabellas
1 C walnuts, soaked and rinsed
1 clove garlic
1 Tbsp Red Miso
3 Tbsp olive oil

Put all ingredients into a food processor and process until smooth. Adjust flavors to suit taste.

Slice zucchini, yellow squash or jicama in thin rings and apply a dollop of paté on top. Makes a lovely hors d’oeuvres tray on a bed of red tip lettuce.

Servings: 1 1/2 cups

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: Mushroom Paté

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

Curried Pasta and Fruit Salad

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Try this delicious combination of fruit, vegetable and faux chicken with a dash of curry for flavor!

1 1/3 C uncooked pasta shells
1 Tbsp canola or olive oil
1 12.5-oz Worthington FriChik, diced
1 1/2 C seedless green grapes
1 1/2 C cubed cantaloupe
3/4 C sliced celery

Dressing:

1 Tbsp olive oil
1/3 C chopped white onion
2 tsp curry powder
1/2 C plain yogurt
1/2 C low-fat mayonnaise
3 Tbsp pickle relish
3/4 tsp salt

Cook pasta according to package directions using 1 Tbsp of oil. Drain, rinse, and set aside.

In a small skillet, heat 1 Tbsp olive oil. Add onion and saute until tender. Add curry powder and cook to release flavors. Remove from heat and set aside.

In blender, combine yogurt, mayonnaise, pickle relish, salt and onion mixture. Blend until smooth. Set aside.

In large bowl, combine pasta, diced FriChick, grapes, cantaloupe, celery and dressing. Toss well. Cover and chill in refrigerator overnight.

Servings: 10

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: Curried Pasta and Fruit Salad

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

Spinach Dip

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Here’s a great dip that can be used with either vegetables or chips.

1 10-oz pkg frozen chopped spinach, thawed
2 C sour cream
1 C fat-free Miracle Whip (or mayonnaise)
1/2 C finely-chopped fresh parsley
1/2 C chopped green onion
1 pkg dehydrated leek soup mix
1/2 tsp dried dill weed
1 tsp Italian seasoning

Squeeze spinach until dry.

In a large bowl, combine spinach and remainder of ingredients. Stir well. Refrigerate overnight.

Serving Suggestion: Great as a dip with a vegetable platter or chips.

Servings: 4 1/2 cups (approximately 40 servings)

Submitted by Debby Shabo Wade 
Recipe by Sandi Golles

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: Spinach Dip

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

Oatmeal Easy Bars

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Make this fiber-filled bar cookie today and watch them disappear by tomorrow!

1 C and 2 Tbsp spelt or wheat flour

1 1/2 tsp baking powder
1/2 tsp salt
1 C and 2 Tbsp packed brown sugar
3/4 C butter or margarine
2 tsp vanilla
1/4 C water
2 C quick oats
1/2 C raisins
1/2 C chopped nuts
1- 16 oz package Nestles Chocolate Chips

In a medium bowl, combine flour, baking powder and salt. Set aside. In large mixing bowl, cream together brown sugar, butter and vanilla till smooth. Add in flour mixture alternately with water and mix well. Stir in oats, chocolate chips, raisins and nuts. Spread into a greased 9 by 13 inch baking pan. Bake at 375° for 30 minutes. Cool and cut into squares.

Submitted by LaVella Pinkney

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: Oatmeal Easy Bars

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

Johnny Marzetti

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A tasty blend of all things Mediterranean mixed together…

2 Tbsp canola oil
1/2 C diced green pepper
1 C diced onion
1 C diced celery
1 15-oz can tomato sauce
1 16-oz can tomatoes, chopped and undrained
1 C water
1 Tbsp sugar
1/2 tsp garlic powder
1 4-oz can sliced mushrooms, drained
1 1/2 C dehydrated Worthington GranBurger
8 oz uncooked egg noodles
8 oz grated cheddar cheese

In a large skillet over medium-high heat, saute pepper, onion, and celery in oil until tender. Add tomato sauce, tomatoes, water, sugar, garlic powder, mushrooms, and GranBurger. Cover and simmer for 10 to 15 minutes.

Cook egg noodles as package directs. Drain.

In a large mixing bowl, combine noodles and sauce. Place in a 3-qt casserole. Top with cheese and bake uncovered at 350° F for 20 to 30 minutes.

Servings: 20

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: Johnny Marzetti

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

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