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Graham Biscuits

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Unique biscuit recipe that uses graham cracker crumbs which would give the biscuits a different color and sweeter taste.

1 C all purpose flour

1/2 C whole wheat flour
1 C graham cracker crumbs
2 Tbsp white sugar
1 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
1/4 C margarine
1 C soy milk

Put first 7 ingredients into bowl. Stir thoroughly. Cut in margarine until crumbly. Pour in milk. Stir in quickly to combine. Dough should be soft. Turn out on a lightly floured surface. Knead gently 8 -10 times. Roll or pat 1/2 – 3/4 inches thick. Cut with small round cookie cutter. Place on greased cookie sheet and bake at 450° for 12 -15 minutes.

Servings: 12-14

Submitted by Victor Chant

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: Graham Biscuits

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

Old Fashioned Gingerbread Cake

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With the option of making spicy cake fat free, how could you go wrong?

2 1/2 C unbleached white flour
1 1/2 tsp baking soda
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 C shortening*
1/2 C granulated sugar
1 C molasses
1 egg (or 1/4 C egg substitute)
1 C cold water

In a large bowl, combine all dry ingredients. Set aside.

In a medium bowl, combine shortening, molasses, egg, and water. Pour all at once into dry ingredients. Mix together either by hand or electric mixer until thoroughly combined. Pour into greased 9″ x 12″ cake pan. Bake at 350° F for 30 minutes or until a toothpick inserted into center of cake comes out clean. Serve warm with a whipped topping.

*1/4 Prune Whip can be substituted. This dessert will then be fat-free.

Servings: 15

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: Old Fashioned Gingerbread Cake

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

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.

Ukranian Borscht

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Vitamin and mineral rich, this soup may be served topped with real or imitation sour cream.

2 Tbsp vegetable oil

1/2 C onion, chopped
2 carrots, sliced thinly
1 stalk celery, bias cut
4 sm raw beets, grated or cut diagonally
1/2 med head cabbage, shredded
4 med potatoes, cubed
1- 16 oz can diced tomatoes
1 Tbsp lemon juice
2 Tbsp McKay’s Seasoning (Brown)
2 pkg George Washington Seasoning (Brown)
8 C water
1/2 tsp basil
1/4 C chopped dill weed
salt to taste
1/2 lb canned green beans, optional
1 clove of garlic, optional

Saute onions and oil in soup kettle or Dutch oven for about 5 minutes, constantly stirring. Add diced tomatoes and lemon juice simmering for 10 minutes. Add McKay’s and George Washington seasonings, water, basil, carrots, celery, beets, cabbage, potatoes and simmer for 1/2 hour. Add dill and salt to taste. Can add optional green beans and garlic.

Servings: 6-8

Submitted by Amy Stuart

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: Ukranian Borscht

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

Artichoke Pasta Salad

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Mediterranean inspired salad with artichoke hearts, olives, linguine and with a kick of hot sauce.

8 oz uncooked linguine
1 14-oz can water-packed artichoke hearts, drained
2/3 C sliced black olives
1/4 C olive oil
3 Tbsp lemon juice concentrate
2 cloves garlic, minced
3 dashes hot sauce
1/2 tsp salt

Cook linguine according to package directions. Drain, rinse, and set aside.

In a large bowl, quarter artichoke hearts. Add all remaining ingredients—except linguine. Let marinate for one hour. After an hour toss linguine with artichoke mixture. Refrigerate until ready to serve.

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: Artichoke Pasta Salad

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

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