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German Carob Cake

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A must try for the occasion when cake is a “must.”

1 C whole-wheat pastry flour
1 1/2 C all-purpose, unbleached flour
3/4 C toasted carob powder
1 C Tubinado sugar
1/2 pkg Mori-Nu vanilla-flavored pudding mix
2 Tbsp Roma
3 tsp Featherweight baking powder
2 EnerG egg replacers
1/2 tsp salt
1/2 C canola oil
1/4 C carob chips
1/2 C pure maple syrup
1 tsp alcohol-free vanilla flavoring
1 C soymilk
Hot water

Sift dry ingredients together in a mixing bowl. In another container melt carob chips. Add all other liquid ingredients to melted carob chips. Pour wet ingredients into dry and beat with an electric mixer until smooth. If necessary, add enough hot water to make a smooth batter. Pour into two round cake pans or one rectangular pan that has been sprayed with vegetable spray and floured.

Bake at 350° F until done—35-40 minutes. Cool slightly before turning out onto a rack to cool completely. Frost.

Servings: 18-20

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: German Carob Cake

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

Tuno Noodle Casserole

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If you like the taste of seafood, you will love this recipe. The combination of flavors is wonderful, and the preparation is so easy.

1 12-oz pkg egg noodles

4 stalks celery, chopped
1/4 C chopped green pepper
1/4 C chopped red pepper
1 10.75-oz can cream of mushroom soup
1 C 1% low-fat milk
1/2 C cashew pieces
1 C fat-free sour cream
1 12-oz can Worthington Tuno, drained (use 3/4 of a can for a milder flavor)

Topping:

1 C seasoned bread crumbs
2 Tbsp grated Parmesan cheese

In a large kettle, cook noodles according to package directions. Drain. Pour noodles into large bowl and add all other ingredients—except bread crumbs and Parmesan. Stir well. Pour into 9″ x 13″ baking dish.

In a small bowl, mix bread crumbs and Parmesan cheese. Sprinkle over noodle mixture. Bake at 350° F for 35 to 40 minutes.

Servings: 15

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: Tuno Noodle Casserole

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

Tortilla Burger Casserole

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Spicy and delicious…this casserole blends tasty ingredients together.

1 lg onion, chopped
1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
1 10.75-oz can tomato soup
1 15-oz can tomato sauce
1 15-oz can water
1 pkg taco seasoning
1 doz corn tortillas, torn into bite-sized pieces
1 16-oz can sliced black olives, drained
1 C grated cheddar cheese (optional)

In a large skillet over medium-high heat, water-saute* onion. Add crumbled burger, tomato soup, tomato sauce, water, taco seasoning, and black olives.

In a 9″ x 13″ baking dish, lager torn tortillas and sauce ending with cheese. Bake at 350° F until bubbly (35 to 45 minutes). Serve with a dollop of far-free sour cream, if desired. Leave off the cheese topping to cut down on calories and cholesterol.

Servings: 15

Submitted by Debby Shabo Wade
Recipe by Jeanne Jarnes

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: Tortilla Burger Casserole

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

Cucumber Cheese Spread

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This classic spread for tea, can be used for other bread products as well.

1 8-oz pkg fat-free cream cheese, softened
1/2 C grated cucumber, drained
1/4 C finely-chopped onion
1 Tbsp finely-chopped fresh parsley
1/4 tsp salt

In a large bowl, whip softened cream cheese with electric beater until fluffy. Stir in the cucumber, onion, parsley, and salt; mix well. Refrigerate.

Serving Suggestion: This is a refreshing spread and is great with crackers, bread, or as a sandwich filling.

Servings: 1 3/4 cups (24 Servings)

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: Cucumber Cheese Spread

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

Top Ramen Casserole

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A simple Asian inspired casserole for you to make tonight!

2 pkg oriental flavor Top Ramen noodles

2 C water
1 12-oz pkg frozen peas
1 10.75-oz can cream of mushroom soup
1 8-oz can sliced water chestnuts
1 12.5-oz can Worthington FriChik, diced (reserve liquid)

In a large saucepan over medium-high heat, cook noodles in 2 C water until tender. Include only one seasoning packet from the Top Ramen noodles. Stir in frozen peas and continue cooking for 2 minutes. Remove from heat. Add mushroom soup, water chestnuts, and FriChik with liquid. Stir well. Pour into a casserole dish and cover with bread crumbs if desired. Bake at 350° F until bubbly.

Variations to add:

Chopped broccoli
Diced Worthington frozen Smoked Turkey
Celery and Onions
Sliced mushrooms
Bac-Os

Servings: 8

Submitted by Debby Shabo Wade
Recipe by Ruth Detwiler

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: Top Ramen Casserole

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

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