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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.

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.

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.

Cheese-Scalloped Potatoes/Carrots

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Scalloped potatoes has long been a comfort food. This recipe is made with the addition of carrots and with a cheese and cracker topping.

2 C boiling water

2 tsp salt
5 C potatoes, peeled and sliced
1 1/2 C chopped onions
2 C carrots, peeled and sliced

Sauce:
3 Tbsp margarine
2 Tbsp flour
1 tsp salt
1 1/2 C milk
dash of cayenne pepper
1 1/2 C grated Cheddar cheese (reserve 1/2 C for topping)
3/4 C coarsely crushed crackers

Cook all the vegetables in salted, boiling water for 5 minutes. Drain. Place in an 9 by 13 inch oiled casserole. Prepare sauce by melting margarine in a sauce pan. Stir in flour, cooking and stirring for 1 or 2 minutes. Add salt, milk, cayenne and cheese, stirring and cooking on low until cheese is melted. Pour over the vegetables in the casserole.. Top with an additional 1/2 cup of Cheddar cheese and 3/4 cup of coarsely crushed crackers. Cover with foil and bake for 1 hour at 375°. Remove foil for the last 10 minutes.

Servings: 6

Submitted by Amy Stuart

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: Cheese-Scalloped Potatoes/Carrots

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

Cherry Delight Fruit Smoothie

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Either as a creamy and fruity smoothie or as a soft serve “ice cream,” this is a great way to enjoy a low fat, sugar free and cholesterol free treat.

1 C frozen cherries, thawed until soft

1 to 2 C of frozen bananas, slightly thawed
Optional liquid (soy or nut milk, juice) for blending

Blend cherries until smooth, beginning on low and increasing to high speed. continue blending banana chunks until smoothie thickens to desired consistency. Any liquid (juice, soy or other milks) can be added if desired as long as the proportion of soft ingredients in adequate for blending.

Pour into cups and serve immediately or chill in freezer for 20 to 40 minutes to enjoy a soft serve “ice cream.”

Servings: 2-3

Submitted by Karen Miller

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: Cherry Delight Fruit Smoothie

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

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