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Kale Salad

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A new way to serve this healthy green leafy vegetable…it’s not just a garnish anymore!

1 bunch fresh kale, torn in small pieces
1 red sweet onion, thin julienne slices
1 avocado, diced into 1/2″ cubes
1 C cherry tomatoes, cut in halves
1/2 C slivered almonds or pine nuts

Marinade:

1/2 C olive oil
2 Tbsp fresh lemon juice
2 Tbsp Nama Shoyu or Bragg’s
Fresh garlic, to taste
Fresh ginger, to taste
Cayenne pepper, to taste

Blend marinade ingredients in a blender until creamy, adding as much or as little garlic, ginger and cayenne as you desire. Suggested is 2 cloves of garlic, 1 pinch of ginger, and 1 pinch of cayenne.

Pour marinade over kale and bruise by pounding it with a bamboo or wood utensil. Add onion slices and toss.
Let marinade at least overnight.

When ready to serve, add cubed avocado, halved cherry tomatoes and nuts.

Servings: 2-3 (depending on the bunch size of the kale and the sizes of the other veggies)

Submitted by Nancy Riedesel

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: Kale Salad

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

Yummy Banana Nutty Bars (for kids only)

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A wonderful way to start the day or as a healthy after-school treat for the kids.

4 bananas
3-4 C your favorite carob chips
1-2 C your favorite chopped nuts

In microwave or double boiler, melt carob chips. While carob chips are melting, peel and cut bananas in half. Place chopped nuts in small bowl. Remove melted carob chips from heat. Dip bananas into melted carob then in chopped nuts. Pace on waxed paper to set. Keep refrigerated. Makes a great breakfast food for kids.

Frozen bananas make a great dessert.

Servings: 4-6

Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 AnswersForMe.org. Click here for content usage information. 

Read more at the source: Yummy Banana Nutty Bars (for kids only)

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

Carrot Salad

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These cooked carrots are complemented well by a tangy lemon dressing.

1 lb carrots, sliced 1/3″ thick
Salt to taste
1 sm peeled garlic clove
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 tsp dried mint
Cayenne pepper to taste
1 lemon cut into 4 quarters

In a saucepan, cover carrots with water. Add salt and bring to a boil. Cover and simmer on medium heat until carrots are just tender. Drain carrots and transfer to a shallow serving dish.

For the dressing, crush the garlic with a pinch of salt and chop it very fine. Put garlic in a bowl and gradually whisk in olive oil. Whisk in lemon juice and add mint. Season dressing with cayenne pepper.

Add dressing to the carrots and mix well. Serve warm with the quartered lemons.

Servings: 4

Submitted by Gayla Massah

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: Carrot Salad

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

Carrot Ring

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Beautiful colors and visual appeal set this vegetable dish apart!

2 C grated carrots
1 Tbsp grated onion
1 C skim milk
1 tsp granulated sugar
1 tsp salt
2 Tbsp margarine
2 Tbsp flour
3 eggs
1/4 C finely-chopped fresh parsley

In a large bowl, mix all ingredients. Pour into greased ring baking mold. Set in a pan of water and place in oven. Bake at 300° F for about 1 hour or until firm.

Serving Suggestions: After turning the ring onto a platter and unmolding, put cooked, frozen green peas in the center.

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: Carrot Ring

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

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.

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