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Lemon Bars

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Lemony and sweet, these bars are just delicious…

2 C unbleached white flour
1/2 C powdered sugar
1 C butter, softened (butter is best for this recipe)
4 eggs ( or 1 C egg substitute)
2 C granulated sugar
1/4 C plus 3 Tbsp lemon juice concentrate
1 Tbsp flour
1 C chopped pecans

In a medium bowl, combine 2 cups flour and powdered sugar. Melt butter in microwave. Add butter to flour and sugar and mix well. Press into a 9″ x 13″ cake pan. Bake at 325° F for 15 minutes.

In a medium bowl, mix together eggs, sugar, lemon juice, flour and pecans. Pour on top of crust. Bake at 325° F for 45 minutes. Remove from oven and sprinkle with powdered sugar while warm. Cut into squares.

Servings: 20

Submitted by Debby Shabo Wade 
Recipe by Marie Spangler

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: Lemon Bars

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

Indian Curry Lentils

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Need something a little different for dinner or lunch? Make this spicy and nourishing Indian curry to awaken your taste buds!

1 Tbsp extra virgin olive oil

1 lg onion, minced
3 cloves of garlic, minced
2 Tbsp fresh ginger, grated
1/2 tsp turmeric
1 tsp paprika
1/2 tsp cumin
1/8 tsp cayenne pepper
2 tsp sea salt
5 med potatoes, peeled and cubed
2 C red lentils
7 C fresh spinach, chopped

Saute the onion, garlic and ginger in the olive oil, then add all the other seasonings, mixing well. Add potatoes, red lentil and water. Bring to boil, simmer until lentils fall apart and potatoes are tender. Stir in the spinach and cook for one minute. Serve with soy sour cream and bread of your choice.

Servings: 6

Submitted by Caroline Brutsche

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: Indian Curry Lentils

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

Corn Chowder

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Looking for a low fat version of corn chowder? Look no further. This version is also dairy-free.

2 C potatoes, cubed (peeled or unpeeled)

2 C water
1 lg onion, chopped
3 bay leaves
3/4 tsp salt
1/2 tsp celery seed
1 Tbsp dried parsley flakes
2- 15 oz cans creamed sweet corn
2 Tbsp soy milk powder

Place all ingredients, except last three in a large kettle. Simmer over low heat until potatoes are almost done. Stir in corn and continue simmering for 10 minutes, stirring frequently. Add soy milk powder, mixing well. Turn heat off and let stand for 10 to 15 minutes. Remove bay leaves and serve.

Servings: 6

Submitted by LaNaya Achord

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: Corn Chowder

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

Chicago Pizza Crust

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If you like a thicker and puffier pizza crust this is the recipe for you.

1 1/4 C warm water (105° to 115° F)
1 Tbsp active dry yeast
1 Tbsp granulated sugar
1/4 C canola oil
2 1/2 to 3 C unbleached white flour
1 tsp salt

In a large bowl, combine warm water, yeast, and sugar. Set aside and let foam. When foam has formed, add oil, salt, and 1 1/2 C flour. Stir until mixed, then beat for 1 minute. Add enough flour to make a firm dough, then turn dough out onto counter and knead, incorporating enough flour so dough is not sticky.

Place dough in a clean, greased bowl. Cover and let rise for 15 minutes. Spread with fingers in greased pizza pan that has been sprinkled with yellow corn meal.

Place dough in a clean, greased bowl. Cover and let rise for 15 minutes. Spread with fingers in greased pizza pan that has been sprinkled with yellow corn meal.

Serving suggestion: You can use this for the Garden Pizza base or create your own pizza. For pizza, just add your favorite spaghetti sauce and favorite toppings. Top with cheese and bake at 350° F for 15 to  20 minutes or until golden.

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: Chicago Pizza Crust

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

Broccoli and Pea Salad

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A delicious high fiber raw salad that you can serve any day or for special occasions.

1 lg bunch of broccoli cut into bite size pieces
1 sm pkg of frozen peas, thawed or fresh summer peas
2 stalks of celery, sliced thin
1/4-1/2 sliced almonds, dry roasted
1 tsp dill (or more to taste)
1/2-1 C Vegenaise mayonnaise (grape seed is best)

Place vegetables in a large mixing bowl. Add the almond and mix. Add dill and vegenaise mixing thoroughly. Serve at room temperature.

Servings: 4-6

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: Broccoli and Pea Salad

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

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