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Sweet Potato Pudding

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A healthy and sweet, dairy free dessert that serves quite a few.

6 lg sweet potatoes, steamed and mashed

1/2 C whole wheat pastry flour
3/4 C date pieces or raisins
1 tsp EnerG baking powder
1/3-1/2 C soy milk
2- 16 oz cans coconut milk, lite or regular
2 tsp vanilla
1/2 tsp coriander or nutmeg
1/2 tsp salt
1 Tbsp Smart Balance lite margarine, melted

Reheat oven to 350°. In a bowl mix together potatoes, powder, flour and dates. Mix in a bowl, soy milk, coconut milk, vanilla, coriander, salt and margarine. Pour milk mixture into potato mixture and beat until smooth. Pour into a greased 13 by 9 inch pan. Let the pudding rest 30 minutes before baking. Bake for 1 hour until center is set. Serve hot or cold.

Servings: 16

Submitted by Rose Mary Carper

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: Sweet Potato Pudding

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

Sicily Pasta Salad

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Viva! This tasty and hearty Italian style salad will have them back asking for more.

1 tsp salt
8 oz pasta shells
2 C green beans, canned
1 med yellow summer squash, diced small
1 12 oz far marinated artichoke hearts with liquid
1/4 C oil packed, sun dried tomatoes, drained and thinly sliced
2 Tbsp apple cider vinegar
1 tsp ground oregano
6 oz mozzarella soy cheese, diced

Cook pasta according to directions and cool. Add remaining ingredients and toss gently to mix and coat. Flavor is better if allowed to set for 2 hours.

Servings: 6

Submitted by La Vella 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: Sicily Pasta Salad

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

Gluten Free Blueberry Lemon Bread

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Gluten intolerant, but love bread? Take a look at this easy to make quick bread.

1/4 C butter or margarine, softened

1 C sugar
1 egg or 2 egg whites
1/3 C soy milk
1 1/2 tsp baking powder
1 2/3 C gluten free flour
1/2 tsp cinnamon
2 C blueberries, fresh or frozen
2 tsp lemon juice
1 Tbsp lemon zest
1 1/2 tsp Xanthan gum powder

Cream together butter and sugar. Add remaining ingredients and blend well. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes. Allow to cool before slicing and serving.

Servings: 8-10

Submitted by LaVella Pinkney

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: Gluten Free Blueberry Lemon Bread

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

Debby’s Meatballs

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Savory and tasty meatballs that can be prepared in your food processor for speed of preparation.

1 C finely-chopped walnuts
1 C cracker crumbs
1 C finely-chopped onion
1/2 C grated cheddar cheese
1 Tbsp dried parsley
1/2 tsp salt
1/2 tsp ground sage
5 large eggs*

If you don’t want to do all the chopping by hand, use your food processor, even your blender. The walnuts and crackers blend very well. To blend onions, put about 2 C water in your blender and quickly pulse to chop the onion. Drain.

In a medium bowl, combine all ingredients after they have been chopped, etc. Stir and form into balls.

In a skillet over medium-high heat, fry meatballs in a small amount of oil until golden brown.

*Lite Version Substitution

1 1/4 C egg substitute

Serving Suggestions: These can be placed in a baking dish in the oven with your favorite sauce. I like to put them in a large skillet on the stove over medium-high heat with the following sauce:

In a small bowl, mix 1 can tomato soup and 1 1/2 cans water. Beat until smooth. Add to the meatballs and simmer for 20 minutes over medium-high heat uncovered. The sauce will boil down and become thicker.

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: Debby’s Meatballs

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

Eddie’s Favorite Banana Pudding

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This easy to prepare layered pudding dessert will quickly beome your family favorite.

2 pkg of vanilla Mori-Nu pudding mix
2 pkg of Mori-Nu firm, silken tofu
4-6 medium bananas
1-2 bags Mi-Del vanilla wafers
Vanilla soymilk
Flaked coconut

Mix pudding mix with tofu according to the directions on the package, using your favorite brand of vanilla soymilk to make it blendable and easy to spread. In the bottom and sides of a 9″ x 12″ baking dish, place a layer of vanilla wafers. Layer half the sliced bananas and half the pudding. Repeat again, ending with pudding. Top with crushed vanilla wafers or flaked coconut. Refrigerate until ready to serve.

Variations: Add 1 tsp of banana and/or coconut alcohol-free flavoring to pudding. Use Mi-Del ginger snaps in place of vanilla wafers—our personal favorite.

Servings: 10-12

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: Eddie’s Favorite Banana Pudding

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

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