Is God as all-powerful and all-loving as we think?
Read more at the source: The paralysed God: Omnipotent or impotent?
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Marolyn’s Potato Salad
Try this dairyless version of potato salad for a tasty alternative to the real thing.
1 pkg water packed tofu
1 Tbsp chicken style seasoning
1 tsp onion powder
1 Tbsp nutritional yeast flakes
2 sprinkles paprika
2 sprinkles turmeric
1/4 tsp salt
10-12 med potatoes
1 onion
2 tsp salt
1 C Vegenaise
1/4 C pickle juice
3/4 C sweet pickle relish
Sliced green onions, olives, celery as desired
Tofu should be frozen a day or two ahead of time. Let tofu thaw over night. Drain the tofu well. Cut the tofu into 1/4 inch squares. Mis the chicken style seasoning, onion powder, nutritional yeast flakes, paprika, turmeric and 1/4 teaspoon of salt. Then mix it in with the tofu. Fry in a non stick skillet. Do not brown. Let cool.
Peel and slice the onion and cook in about 1 quart of water while you peel the potatoes. Cook the potatoes whole in the onion water with the 2 teaspoon of salt. When the potatoes are done you can cut into small pieces or if in a hurry use a potato masher. Pushing the masher only once through the potatoes.
Mix the Vegenaise, pickle juice, pickles and another teaspoon of salt together. Then add to the potatoes. Stir in the cooled tofu. Green onions, olives, and celery can be added as desired.
Servings: 12
Submitted by Marolyn Aronson
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: Marolyn’s Potato Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Morningstar Farms Sausage and Spinach Quiche
Pretty presentation and the flavor is divine. And yes, real men do eat quiche!
1 prepared pie crust
1 1/2 C grated low-fat Swiss cheese
4 frozen Morningstar Farms Breakfast Patties, thawed and crumbled
1/2 C Pepperidge Farm bread stuffing mix
1/2 of a 10-oz pkg frozen shipped spinach, thawed and drained
3/4 C egg substitute
1 1/2 C skim milk
Sprinkle Swiss cheese on bottom of pie shell. Top with crumbled patties, stuffing mix and spinach.
In a medium bowl, combine eggs and milk. Beat well and pour over sausage mixture. Bake uncovered at 325° F for 50 to 55 minutes or until a knife inserted in the center of the pie comes out clean. Let stand 10 minutes before cutting.
Servings: 12
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: Morningstar Farms Sausage and Spinach Quiche
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Mr. Knowles’ Scrumptious Squash and Green Tomatoes
Green tomatoes add delicious variety to this summer squash recipe.
2 Tbsp olive oil
4 medium yellow squash
2 small green tomatoes, sliced
1/2 medium onion, chopped
Water
Salt or McKay’s No MSG Chicken-Style Seasoning to taste.
Place a small amount of olive oil in a cast-iron skillet. Heat and add 1/2 the squash, searing. Add rest of squash, green tomatoes, and onion, stirring constantly. Reduce to low heat, add a little water, over and steam until desired tenderness. Season to taste.
Servings: 6-8
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: Mr. Knowles’ Scrumptious Squash and Green Tomatoes
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Potato Soup
Potato aficionados will go crazy over this recipe that serves a crew.
1/2 gal water
8-10 med potatoes, chopped fine
1/2 tsp Cayenne pepper
1/2 tsp salt
1/4 tsp thyme
1/2 tsp sage
1/2 C canned milk
4 tsp flour
1/4 stick butter
Boil water in large kettle and add potatoes, cooking until tender. Add onions, Cayenne peppers, salt, thyme, and sage. In a small pan mix canned milk and water. Stir and blend in flour. Cook over low heat and stir constantly until mixture thickens. Add butter and cook 10 minutes longer. Add this mixture to potatoes and cook for additional 10 minutes.
Servings: 6-8
Submitted by Pearl Otis
Recipes are freely shared by members and friends of AnswersForMe © 2010. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Potato Soup
Article excerpt posted on en.intercer.net from Vegetarian recipes.
