Graduation of the 'Reversing and Preventing Type 2 Diabetes'
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Article excerpt posted on en.intercer.net from Seventh-day Adventist Church.
NEC DAY OF FELLOWSHIP
Day of Fellowship for the NEC
Read more at the source: NEC DAY OF FELLOWSHIP
Article excerpt posted on en.intercer.net from Seventh-day Adventist Church.
Chicken and Pear Salad
This is a simple and delicious salad that could be served on the side or if served with bread, an entree!
1/2 C poppyseed dressing
2-3 med, firm pears, thinly sliced
1 C vegetarian chicken, chopped
4 C mixture of baby spinach leaves and romaine lettuce
Mix pears, chicken and dressing. Toss lightly with greens and serve.
Servings: 4- 1 1/2 C
Submitted by Mary K. Becker
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: Chicken and Pear Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Creamy Carrot-Leek Dip
Here’s a very colorful and tasty dip that could also be used as mayonnaise.
1 pkg dehydrated leek soup mix
2 C sour cream
1/2 C fat-free Miracle Whip (or mayonnaise)
1 Tbsp snipped fresh dill weed
2 C grated carrots
1 C chopped radishes
In a medium bowl, combine all ingredients. Store in refrigerator covered for at least 2 hours.
Serving Suggestion: Arrange a vegetable platter and place a dish of this dip in the middle. Also good for replacing mayonnaise in sandwiches.
Servings: 5 cups (approximately 40 servings)
Submitted by Debby 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: Creamy Carrot-Leek Dip
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Lisa’s Luscious Pound Cake
A luscious pound cake with three variations that is sure to be a winner with your family.
3 C unbleached flour (may mix unbleached and whole wheat pastry flour)
2 C evaporated cane juice crystals or turbinado sugar
3 1/2 Tbsp Featherweight baking powder heaping
1 Tbsp salt
1 1/2 C your favorite soymilk, plain or vanilla
1/2 C your favorite soymilk, plain or vanilla
1/2 pkg Mori-Nu silken tofu, firm (blended until smooth)
1 Tbsp your favorite vanilla flavoring, alcohol-free
2 Tbsp lemon juice
1 C canola oil
Preheat oven to 350° F. Mix dry ingredients together in a blender; blend liquid ingredients and tofu together. Slowly pour liquid mixture into dry mixture and gently blend together. Be careful not to overmix. Batter will initially be coarse. Add 2 Tbsp lemon juice to the batter and mix briefly. Batter will become smoother from lemon juice. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 to 45 minutes before applying frosting or glaze.
Variations:
For lemon pound cake add lemon flavoring and/or 1/2 to 1 tsp grated lemon peel to batter.
For vanilla cake use Very Vanilla Silk soymilk and add a drop of vanilla to glaze.
For carob cake use 1 1/2 C turbinado, 1/2 C suscanat, 2 3/4 C flour, 1/2 C carob powder and 3 Tbsp Roma.
Glaze:
1 C confectioner’s sugar (or blend evaporated cane juice crystals until it is powder and add a little cornstarch)
2 Tbsp water (or lemon juice for lemon glaze)
Carob Icing:
1 Tbsp your favorite soy margarine
1 1/2 C confectioner’s sugar
1 Tbsp each carob powder and Roma
1-2 Tbsp warm water
Melt the margarine in a small saucepan and remove from heat. Sift sugar, carob, and Roma into the sauce pan; add 1 Tbsp warm water and mix thoroughly until smooth. Add a little extra water if too think.
Servings: 20-24
Recipe by Donna Green Goodman
This recipe appeared in the December 2006 Message Magazine. Used with permission. 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: Lisa’s Luscious Pound Cake
Article excerpt posted on en.intercer.net from Vegetarian recipes.
