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Strawberry Yogurt Cake

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Garnishing with fresh strawberries will crown this easy cake recipe.

1 pkg strawberry (or white) cake mix
3/4 C cold water
3/4 C (6 oz) strawberry yogurt
1/3 C canola oil
3 eggs (or 3/4 C egg substitute)

Frosting:

4 C thawed Cool Whip
3/4 C (6 oz) strawberry yogurt

Prepare cake mix according to pkg using water, 3/4 C strawberry yogurt, oil, and eggs. Beat for 3 minutes. Pour into greased 9″ x 13″ cake pan or two 9″ round cake pans that have been greased and floured well. Bake at 350° F according to package instructions. Cool. (If using round pans, invert pans onto wire rack to cool.)

In a large bowl, gently fold 3/4 C yogurt into Cool Whip, mixing well. Spread evenly on 9″ x 13″ cake. For round cake, place first layer on a platter. Use some of the frosting for the filling. Place other round layer on top of filling. Spread remainder of frosting on sides and top.

Serving Suggestions: This cake looks beautiful when garnished with whole fresh strawberries (including stems).

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Karen McFadden

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: Strawberry Yogurt Cake

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

Creamy Crockpot Northern Bean Soup

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An easy to prepare hearty soup to warm your family.

1 lb northern beans, dry
1 medium onion, chopped or 2 Tbsp onion powder
1 Tbsp Bakon seasoning, to taste
1 Tbsp chopped dried parsley
2 garlic cloves, chopped
McKay’s No MSG Chicken Style Seasoning
Vegetarian ham bits
Olive oil (optional)

Wash and sort beans. Place beans in a crockpot. Add water, covering beans (water should be about 2-3 inches above the top of the level of the beans depending on how thick or thin you want the final soup to be). Add onion, Bakon, parsley, and garlic cloves. Turn on low and let cook slowly, preferably overnight or 10-12 hours during the day. When beans are nearly done, add McKay’s No MSG Chicken Style Seasoning and vegetarian ham bits. Adjust to taste. Add optional olive oil.

Serve with cornbread or homemake yeast rolls.

Servings: 8-10

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: Creamy Crockpot Northern Bean Soup

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

Reese’s Kosher Cup

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Here’s a scrumptious and healthier “Reese’s Cup” to make and try.

4 C carob chips

1 C honey
1 C crunchy peanut butter
1 tsp vanilla

Mix all the ingredients in a sauce pan on low heat until creamy. Pour into glass dish and chill. Cut into squares when thoroughly chilled and serve.

Submitted by Terrilyn Cameron

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: Reese’s Kosher Cup

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

Garden Pita Pizza

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Here’s a wonderful and flavorful Mediterranean inspired appetizer that can be made either vegan or vegetarian. A separate recipe for vegan feta cheese is included.

Greek pita bread,(not pocket type), one bread per person or as desired.

basil or tomato pesto sauce
lg fresh basil leaves
Roma tomatoes (other types are too juicy), sliced
Feta cheese or favorite substitute*

*Vegan Feta Cheese
1/4 C virgin olive oil (plain or flavored)
1/4 C water (distilled/spring)
1/2 C red wine vinegar
2 tsp salt
1 Tbsp dried basil
1/2 tsp pepper
1/2 tsp dried oregano
1 lb crumbled tofu (firm water packed plain or herb)

Mix first ingredients together them add tofu. Marinate for a few hours or overnight.

For each serving per person, place one Greek pita on a cooking sheet or baking stone. Spread a thin layer of pesto sauce on top of pita. Layer large leaves of basil on this, followed with tomato slices. This order will prevent basil leaves from drying out in oven. Sprinkle feta cheese/vegan cheese over the top. Place under broiler for only a few minutes, removing promptly when pita edges are golden brown and the “pizza” is sufficiently warmed through.

Submitted by Susan Amick

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: Garden Pita Pizza

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

Unsausage Patties

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A great addition to a hearty breakfast in the morning. Could be served at other mealtimes as well.

1 Tbsp marjoram

2 Tbsp guar guar
3 C water
1/2 C Bragg’s liquid aminos
3 Tbsp oil
1 Tbsp honey
3 Tbsp yeast flakes
1 1/2 Tbsp garlic powder
1 Tbsp Italian seasoning
1 1/2 Tbsp Bakon seasoning
3 C quick oats
1/8 tsp ground cayenne pepper

Combine water, oil, and seasonings in a 4 quart sauce pan, bringing to boil. Add quick oats and cook over medium heat for 5 to 10 minutes. Spoon out 1 tablespoon into your hand and roll into balls and place on an oiled cookie sheet and mash flat with a spoon. Bake in a preheated oven of 350° for 12 to 15 minutes on each side.

Servings: 36 patties

Submitted by Michelle Clark

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: Unsausage Patties

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

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