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Blueberry Muffins

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A good vegan version of blueberry muffins. Low in fat, high fiber and vitamin rich.

1 1/2 C self rising flour
1/2 c wheat germ
12 C maple syrup
1/4 C applesauce
1 tsp vanilla
3/4 C soy or rice milk
3 Tbsp oil
1 1/2 C fresh or frozen blueberries
1 ripe mashed banana

Optional topping:

1/2 C oats
1/4 C flour
1/3 C turbinando sugar
1/2 C silvered almonds
Add enough oil to the above dry ingredients until slightly moist. Sprinkle on top of dough.

Place batter into sprayed muffin pans adding optional topping and bake at 350° for 20 minutes or until done.

Servings: 24 small muffins or 12 large muffins

Submitted by Mindy Robertson

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: Blueberry Muffins

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

Almond-Oat Scones

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Mix up breakfast a bit, instead of plain old toast try these delicious scones instead!

1 1/2 C unbleached flower
1 tsp baking powder
1/4 tsp salt
1 1/3 C quick oats
3 Tbsp brown sugar
1/2 C canola oil
5 Tbsp silvered almonds
1/2 C coconut
1/2 C soy milk

Preheat oven to 375° and coat a large baking sheet with nonstick cooking spray. Sift unbleached flour, baking powder and salt into a mixing bowl. Mix quick oats and brown sugar into the sifted dry ingredients. Add oil to dry ingredients and toss with a fork until texture resembles coarse crumbs. Stir in the almonds and coconuts. Add 1/2 cup of soy milk, stirring to combine and moisten all the flour. Knead a few times to combine the ingredients thoroughly (avoid over kneading or the dough will have a tough texture). Drop by spoonfuls onto greased cookie sheet and flatten with a fork. Bake for 12 to 15 minutes or until golden.

Servings: 6

Submitted by Talea Kyle

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: Almond-Oat Scones

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

Roast Mounds

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Delicious recipe for a large group…probably won’t be many leftovers!

2 C walnuts

2 C cheese (half cottage cheese and cheddar)
4 Tbsp dried onion or 2 fresh ones, chopped fine or blended
6-8 eggs
2 C bread stuffings or crushed cornflakes
1 tsp seasoned salt or garlic
4 cans mushroom soup
1 lg carton of sour cream, thinned with a little water

Preheat oven to 275°. Blend eggs and cheese in blender. Place in bowl. Crush stuffing and add to bowl. Add onions and seasoning. Blend well. Use a ice cream scoop to form mounds with the mixture. Place mounds in a large casserole dish.
 

In a separate bowl, mash the 4 cans of mushroom soup and mix with thinned sour cream. Pour this mixture over the mounds in casserole dish. Sprinkle generously with grated cheese. Bake for one hour.

Submitted by Patricia Otis

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: Roast Mounds

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

Chicken Crescent Wreath

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This will soon become your family favorite.

2 tubes (8 oz each) refrigerated crescent rolls
1 C (4 oz) shredded cheddar cheese
1- 10 3/4-oz can cream of mushroom soup
1/2 C chopped fresh broccoli
1/2 C chopped sweet red pepper
4 pieces Fri-chick, chopped
2 Tbsp chopped onion

Arrange crescent rolls on a 12-in pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.

Combine the remaining ingredients. Spoon over wide ends of the rolls. Fold points over filling and tuck under wide ends (filling will be visible).

Bake at 375 degrees for 20-25 minutes or until golden brown.

Servings: 6-8

Submitted by Tammy Williams

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: Chicken Crescent Wreath

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

Bev’s Granola Bars

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A power house nutritional bar and a great dessert as well!

1 C nuts, chopped

1 C sesame seeds, raw
1 C sunflower seeds, raw
1 C dried currants
1 C dried apricots, chopped
1 C unsweetened coconut
1/2 C raisins
1/2 C dates, chopped
1/2 C honey
1/2 C maple syrup or maple cream
1 tsp vanilla extract
1/4 tsp almond extract

Mix together in a bowl the first eight ingredients. Place remaining ingredients in sauce pan bringing to boil for 2 to 3 minutes. Pour over dry mixture in bowl and mix together. Pat in mixture into Pam sprayed 9 by 13 inch baking pan. Refrigerate, when cool cut into bars.

Servings: 12-16

Submitted by Beverly Mosher

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: Bev’s Granola Bars

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

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