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Ivey’s Hot Holiday Herb Tea

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Welcome family and friends to your home with this holiday herb tea.

1 box Celestial Seasonings no caffeine country peach passion tea
1 qt water
3-4 lemons
Sucanat to taste

In a large pot, bring water to a boil. Add all tea bags to water and let steep about 20 minutes. Add enough water to make a gallon of tea. Squeeze juice of lemons into tea and add sucanat to taste, (add more lemon juice for a more tart and delicious flavor and/or more water if it is too strong for your taste).

Variations: add 1/2 gallon of apple juice or white grape/peach juice in place of 1/2 gallon water. Serve on a buffet with cinnamon sticks and sliced lemons as garnish.

Servings: 1-1 1/2 gallons

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: Ivey’s Hot Holiday Herb Tea

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

Lemon Lentil Pasta Salad

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A light and lovely Mediterranean salad with crunch and spice.

1/2 C lemon juice (fresh-squeezed or bottled)
1 1/2 tsp salt
1/4 C olive oil
2 dashes hot sauce
2 cloves garlic, minced
2 C uncooked lentils
4 C water
2 C uncooked pasta shells
2 stalks celery, thinly sliced
2/3 C grated carrots
1/2 C chopped fresh parsley (or mint)
1/2 C pinenuts

In a small bowl, combine lemon juice, salt, olive oil, hot sauce, and garlic. Use wire whisk to blend. Refrigerate.

In a medium saucepan, combine lentils and 4 C of water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender but not mushy (about 15 minutes). Drain and rinse with cool water. Set aside.

Cook pasta according to package directions until shells are tender but still firm. Drain and rinse with cold water.

In a large bowl, combine pasta, lentils, and remainder of ingredients. Pour dressing over salad and toss gently. Refrigerate overnight.

Serving suggestions: Place leaf lettuce on a platter and spoon salad onto lettuce.

Servings: 8

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: Lemon Lentil Pasta Salad

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

Colossians 3:23-24

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Whatever you do, work at it with all your heart, as working for the Lord, not for human masters, since you know that you will receive an inheritance from the Lord as a reward. It is the Lord Christ you are serving.

Read more at the source: Colossians 3:23-24

Article excerpt posted on en.intercer.net from Daily Bible Promise.

Marolyn’s Potato Salad

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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.

Slovenian Christmas Bread (Potika)

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Start a new tradition at Christmas or any other special occasion by making this delicious dairy free bread!

Dough:

3 C whole wheat flour (white winter wheat)
1/2 C pastry flour
1 1/2 C unbleached white flour
1/3 C honey
1 tsp salt
1/4 C softened margarine or grape seed oil
prepared EnerG Egg Replacer to equal 2 eggs
1 C lukewarm soy milk (vanilla flavor)

Filling:

1 pkg of graham cracker crumbs
2 tsp vanilla
3 C walnuts
1/2 C pecans
3 Tbsp milled cane sugar or maple syrup
3-4 Tbsp carob powder
Silk Creamer, enough to moisten to desired consistency
2 tsp lemon rind, finely grated
raisins, optional

In a large bowl, sift together the flours, and salt. With the finger tips work the soft margarine or oil into the flour mixture.  Add the prepared egg replacer (well beaten until foamy), and 1 cup of lukewarm soy milk with honey dissolved in it and mix well. Stir in yeast, softened in 1/4 cup lukewarm soy milk, and beat by hand, or knead in a machine for about 20 minutes or until the dough is satiny and does not cling to the sides of the bowl. Cover the bowl with a towel and let rise in a warm place for about 2 hours or until it has doubles in bulk.

Note: dough can be made in a bread machine on dough setting, putting in liquids first, then flours and other dry ingredients.

Prepare the filling by processing all the dry ingredients including nuts, in a food processor until fine. Add Silk Creamer enough to moisten it to make it easily spreadable. Add vanilla and lemon rind and mix well. Set aside.

When dough is done turn it our onto a lightly floured board and divide into 3 equal parts. Roll each into a rectangle 1/4 inch thick. Spread each rectangle with 1/3 of the filling, sprinkle with raisins as desired, and roll up like jelly rolls. Pinch ends closed. Place the rolls onto oiled baking sheets and let them rise in a warm place until double in size. Bake at 350° for 20 minutes or until golden brown. After taking rolls out of oven, wait 10 minutes and cover with towel overnight. Place in airtight container. Slice into 1/2 inch slices at least 24 hours after baking. Flavor is best at least 24 hours after baking.

Submitted by Rosemary 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: Slovenian Christmas Bread (Potika)

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

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