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Bread Machine Wheat Bread

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This recipe can be prepared in your bread machine and removed after the dough cycle and baked in traditional pans.

1C and 1Tbsp warm water

3 Tbsp honey or brown sugar
2 Tbsp virgin coconut oil or Earth Balance Vegan Spread
1 1/2 C whole wheat flour
1 1/2 C bread flour
1 1/2 tsp salt
1 Tbsp gluten flour (optional)
2 tsp Active Dry Yeast or 1 1/2 tsp bread machine/fast rise yeast

If you plan to bake in your bread machine, start it according to your own machine’s directions. Otherwise, program the machine for the dough cycle. After the cycle has completed, remove the dough, shape and place in one oiled bread pan or oiled mini bread pans. Bake at 350° for 20 minutes for small loaves. Bread should be golden on top. Remove bread from pans and place on cooling rack to cool.

Servings: makes a 1 1/2 pound loaf or 4 mini loaves

Submitted by Susan Amick

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: Bread Machine Wheat Bread

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

Rwanda’s Magnificent Mousse

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This vegan mousse is sure to please.

1 pkg Mori-Nu Silken Tofu, firm
1 pkg Mori-Nu Pudding Mix
1 C carob chips, or more to taste
1 Tbsp Roma
Your favorite vanilla soymilk

Place first four ingredients in a blender. Add enough soymilk to blend easily. Continue blending and adding milk to desired consistency. Place into dessert cups and chill until time to serve.

Servings: 4-6

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: Rwanda’s Magnificent Mousse

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

Hurry-Up Hearty Hash

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Such a healthy and stomach-filling breakfast…you won’t be hungry for hours!

2 C cooked brown rice

1/2 C sauteed onions
1/2 C chopped celery
1/4 C brewers yeast flakes
2 C shredded raw potatoes, unpeeled
2 Tbsp oil
1/2 tsp salt
1/8 tsp garlic powder, optional
2 Tbsp soy sauce or Bragg’s Liquid Aminos

Wash the potatoes well and remove any spots. Shred on a medium shredder. Combine all ingredients. Stir well enough to mix. Place into a lightly oiled skillet on medium heat. Cover and let cook until nicely browned, about 10 minutes. Scrape from the bottom of skillet and turn. Cover and let cook 10 minutes longer. Stir and reduce heat, let cook an additional 5 minutes. Serve.

Servings: 6

Submitted by Kimberly Kyle

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: Hurry-Up Hearty Hash

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

Sam’s Fried Chicken

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Mock “fried chicken” that is easy to prepare and serve. Bonus recipe for Tartar sauce is included.

2 lg rolls Worthington frozen Chic-ketts, thawed

1 qt cultured buttermilk, from skim milk
2 C unbleached white flour
1 C yellow cornmeal
2 Tbsp garlic powder (or to taste)

Tartar sauce:

1 C fat-free Miracle Whip
2 Tbsp sweet pickle relish
1 Tbsp chopped onion

Thaw Chic-Ketts and tear into medium-sized chunks. Pour buttermilk over torn Chic-Ketts until covered completely. (You may not have to use all the buttermilk.) This can sit for up to one week before frying.

In gallon zip-lock bag, mix flour, cornmeal and garlic powder. Drain Chic-Ketts (do not save the buttermilk—it doesn’t taste the same). Drop small portions into zip-lock bag and shake until thoroughly coated. Best if fried immediately in a deep-fat fryer until golden. Serve hot or cold with tartar sauce.

Please note: the nutritional figures are out of proportion due to the amount of buttermilk used for soaking the Chic-Ketts. In actuality, only around 1/4 to 1/2 c buttermilk is used.

Servings: 20

Submitted by Debby Shabo Wade

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: Sam’s Fried Chicken

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

Tofu Fruity Ice Cream

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Love ice cream but need or want to avoid dairy products? Try this “To-Fruity” and you will not feel deprived!

4- 1 lb pkgs firm tofu

2 scoops of tofu or soy milk powder
1 fresh whole pineapple, peeled and sliced
1 dozen med peaches, peeled and sliced
1 1/2 C raw unfiltered honey
1/4 C pure vanilla

Mix all ingredients in a large bowl. Place small portions into blender and liquefy. Transfer liquid to an ice cream freezer bowl. (Cuisinart). Repeat process until the entire batch has been liquefied and transfered to the ice cream bowl. Freeze 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: Tofu Fruity Ice Cream

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

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