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Stuffed Mushrooms

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Served either as a delicious appetizer or as a special snack, you can’t go wrong with this recipe!

1 lb lg white mushrooms

1/4 C margarine, melted
1 C Italian bread crumbs
1/4 C finely chopped onion
1 Tbsp lemon juice
1/2 C chipped fresh parsley
1/4 tsp salt
1/8 tsp each: thyme, marjoram, garlic powder
2 Tbsp Parmesan cheese (omit for vegan recipe)

Clean mushrooms, remove stems and set aside. hollow out each slightly. Chop stems and combine with the rest of ingredients, except Parmesan cheese in microwave bowl. Microwave 2-3 minutes, stir and cook another 2-3 minutes. Stuff mushroom caps with filling and place on cookie sheet. To with Parmesan cheese. Bake at 375°  for 10 minutes. Broil 3-4 minutes until lightly browned. Serve at once.

Servings: 6-8

Submitted by Betty Fike

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: Stuffed Mushrooms

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

Seven Layer Dip

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Every layer of this dip is delicious and you get to eat every one of them!

refried beans

IMO sour cream subtitute
guacamole
salsa
soy cheese, mixture of cheddar and mozzarella
green onion, finely chopped
olives, sliced

Using a 8 by 8 glass dish, place a layer of each of the folowing in this order: beans, sour cream substitute, guacamole and salsa. Then add the cheeses sprinkled over salsa. Add green onions and olives. Refrigerate.

Note: IMO is a U.S. product, not available in Canada.

Servings: 16

Submitted by Victor Chant

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: Seven Layer Dip

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

Strawberry Yogurt Cake

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Garnishing with fresh strawberries will crown this easy cake recipe.

1 pkg strawberry (or white) cake mix
3/4 C cold water
3/4 C (6 oz) strawberry yogurt
1/3 C canola oil
3 eggs (or 3/4 C egg substitute)

Frosting:

4 C thawed Cool Whip
3/4 C (6 oz) strawberry yogurt

Prepare cake mix according to pkg using water, 3/4 C strawberry yogurt, oil, and eggs. Beat for 3 minutes. Pour into greased 9″ x 13″ cake pan or two 9″ round cake pans that have been greased and floured well. Bake at 350° F according to package instructions. Cool. (If using round pans, invert pans onto wire rack to cool.)

In a large bowl, gently fold 3/4 C yogurt into Cool Whip, mixing well. Spread evenly on 9″ x 13″ cake. For round cake, place first layer on a platter. Use some of the frosting for the filling. Place other round layer on top of filling. Spread remainder of frosting on sides and top.

Serving Suggestions: This cake looks beautiful when garnished with whole fresh strawberries (including stems).

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Karen McFadden

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: Strawberry Yogurt Cake

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

Noodle Casserole Deluxe

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This is a hearty noodle dish that serves a crowd. Can be made in advance and frozen.

12-16 oz of your favorite type of noodle

1lb or a lg head of fresh broccoli (can use frozen florets or pieces)
1-12.5 oz can Worthington Fri-Chik, drained and diced (reserve liquid)
Seasoned bread crumbs or corn flake crumbles

Cashew Sauce:

2 1/4 C raw cashews
3 C water
3 heaping Tbsp Brewers Yeast
3 Tbsp onion powder or dried onion flakes
1 1/2 tsp garlic powder
3 tsp salt
3 Tbsp lemon juice
3/4 C oil
Liquid from Fri-Chik

Cook noodles according to package instructions, rinse and drain. Put into a large mixing bowl, set aside. Prepare broccoli by cutting up into thumb nail size pieces. Add broccoli and Fri-Chik to cooked noodles. Put all the cashew sauce ingredients into a Vita-Mix or blender and run on high until liquefied. Pour over the noodle mixture and mix well. Pour into greased casserole dish and cover. Bake at 350° for one hour. Remove lid and sprinkle with bread or corn flake crumbs and return to oven until browned.

This dish can be made ahead of time and frozen before baking. Thaw overnight in refrigerator before baking.

Servings: 10-12

Submitted by Ginny Frost

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: Noodle Casserole Deluxe

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

Vegetarian Omelet

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Miss omelets? Try this versatile and low cholesterol vegan recipe.

1/2 c water

1/2 C rice flour or oat flour
1/4 C cashews
1 lb tofu
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp turmeric for color, (opt.)
1 Tbsp chicken style seasoning
2 Tbsp nutritional yeast flakes

Combine all ingredients and blend. Grease nonstick skillet and pour in 1/2 of the omelet mixture. Cover and cook over medium heat for 10 minutes or until lightly browned. Loosen around edges and slice out on plate. Turn skillet upside down over plate. Invert so the uncooked side of omelet is on the  bottom of pan. Cover and fry for 10 minutes. Allow to set for a few minutes.

Variation: Replace 1/3 lb. tofu and 1/4 C cashews with 1-1 1/4 cups of garbanzos. Add water when blending, if needed.

Servings: 2

Submitted by Abigail Manuela Dragomir

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: Vegetarian Omelet

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

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