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Fresh Sweet Corn Salad

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Crunchy, flavorful and just plain delicious!

2 lg ears of fresh corn

1 green or red bell pepper, chopped
2 lg ripe tomatoes, chopped
1 C jicama, cubed
1/2 C diced sweet red onion or 5 green onions, chopped
1/4 C fresh cilantro or parsley, minced
lettuce leaves as garnish

Dressing:

2 Tbsp fresh lemon or lime juice
1 Tbsp honey
1 Tbsp olive oil
1/4 C water
1/2 tsp salt
1/2 tsp onion powder
2 cloves fresh garlic, minced
1/4 tsp ground oregano
1/4 tsp ground basil

Place all dressing ingredients in a cup or jar with a tight lid and shake to blend(can be made a day ahead). Chill.

Husk and wash corn, cut kernels of corn from the cobs. Wash remaining vegetables and chop or slice as directed. Mince cilantro or parsley. Place all fresh vegetables, herbs and dressing (may need only 1/3 cup) in a large bowl lined with lettuce leaves.

Servings: 12

Submitted by Susan Lewis

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: Fresh Sweet Corn Salad

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

Pear and Apple Crisp

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A great variation on the popular apple crisp…why make just apple when you can have pear, too?

3 lg ripe pears, peeled and sliced

3 lg tart apples, peeled and sliced
1 Tbsp lemon juice
1/2 C raisins, optional
2 Tbsp turbinado sugar
2 Tbsp whole wheat flour
1 tsp ground cinnamon

Topping:

1/2 C quick cooking oats
1/2 C walnuts, finely chopped, optional
1/2 C packed brown sugar
1/2 tsp ground cinnamon
2 egg whites
2 Tbsp olive oil

Preheat oven to 350°. Combine pears, apples, lemon juice, raisins, turbinado sugar, whole wheat flour and cinnamon in a large bowl and gently stir. Pour fruit mixture into 7 by 11 inch baking pan and set aside. Make topping by combining the oats, walnuts, brown sugar, cinnamon, egg whites and oil in a medium bowl and mix well. Spread evenly over the fruit mixture. Bake for 40 minutes or until fruit bubbles and topping is golden brown.

Servings: 4-6

Submitted by Dixie Jones

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: Pear and Apple Crisp

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

French Country Soup

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Hearty and flavor filled vegetable soup with a French twist.

3 Tbsp butter or margarine

2 med carrots, sliced
2 stalks celery with leaves
1 qt stock (McKay’s seasoning)
2 med potatoes, peeled and diced
2 C green cabbage, sliced
1 med turnip, peeled and diced
1/3 C barley
2 Tbsp dry onion flakes
1 Tbsp fresh thyme leaves
1 tsp each: Lawry’s seasoning, salt, pepper
1 bay leaf
1/2 tsp sugar
1/4 C frozen peas
1/2 tsp garlic salt (optional)

Melt butter or margarine in stock pot. Add carrots and celery and cool 10 minutes. Add stock and the rest of ingredients except peas. Cook over medium heat covered for 35-45 minutes. Stir occasionally. Add seasonings last 10 minutes. Add peas and simmer 5 more minutes. Remove bay leaf and serve with crusty bread.

Note: Barley may be cooked in advance and vegetables sliced in a Cuisinart to sped up cooking time.

Servings: 6-8

Submitted by Betty Fike

Read more at the source: French Country Soup

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

Cream of Cauliflower Soup

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A warm and satisfying soup that is dairy free.

Tbsp olive oil

1 C diced onion
6 C water
1/2 C chicken style seasoning
1 tsp onion powder
1 Tbsp dried parsley
1 C diced celery
2 C diced potatoes
2/3 C shredded carrots
1 C raw cashews
2 C water
1 1/2 C chopped fresh cauliflower
1 C frozen peas

In a large 4 quart pit, saute onions in olive oil until clear. Pour in 6 cups of water adding seasonings and bring to a boil. Add celery, potatoes and carrots, simmer over low heat until cooked.

Place cashews and 2 cups of water in a blender. Blend until creamy and smooth. Add blended mixture to soup and bring to a boil, stirring constantly. Reduce heat. Add fresh cauliflower and peas 5 minutes before serving time.

Servings: 6

Submitted by Yvonne Chant

Read more at the source: Cream of Cauliflower Soup

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

Santa Fe Soup

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Enjoy this hearty vegetarian soup chocked full of protein and fiber rich beans.

1 can pinto beans
1 can kidney beans
1 can black beans
1 can whole kernel corn
1 can diced tomatoes
1 can vegetarian burger
1 chopped onion (saute separately)
1 pkg Ranch dressing
1 pkg Fritos scoops
1/2-1 pkg Taco seasoning
Sour cream (as garnish) 

Break up the burger and dump all but the Fritos and sour cream into a slow cooker. Mix well. Turn on low and leave for 6 to 8 hrs. Serve with Fritos and dollops of sour cream.

Servings: 4-6

Submitted by Jan Haveman

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: Santa Fe Soup

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

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