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Mushroom Vegeburger Loaf

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This savory and tasty loaf will delight everyone at dinner tonight.

2 Tbsp canola oil
1 lg onion, chopped
1 C chopped fresh mushrooms
1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
2 C grated raw potatoes
4 pkg G. Washington Broth
1 12-oz can evaporated milk*
4 eggs*
1 tsp ground thyme
1/2 tsp salt

In a small skillet over medium-high heat, saute onion in oil. Set aside.

In a large bowl, combine all other ingredients with sauteed onions. Mix thoroughly. Bake in an ungreased 9″ x 13″ pan at 350° F for 40 to 45 minutes or until golden brown. Before serving, cover top of loaf with ketchup.

*Lite Version Substitution

1 12-oz can evaporated skim milk
1 C egg substitute

Serving Suggestions: Can be served with your favorite gravy or sauce.

Servings: 15

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: Mushroom Vegeburger Loaf

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

Unsausage Patties

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A great addition to a hearty breakfast in the morning. Could be served at other mealtimes as well.

1 Tbsp marjoram

2 Tbsp guar guar
3 C water
1/2 C Bragg’s liquid aminos
3 Tbsp oil
1 Tbsp honey
3 Tbsp yeast flakes
1 1/2 Tbsp garlic powder
1 Tbsp Italian seasoning
1 1/2 Tbsp Bakon seasoning
3 C quick oats
1/8 tsp ground cayenne pepper

Combine water, oil, and seasonings in a 4 quart sauce pan, bringing to boil. Add quick oats and cook over medium heat for 5 to 10 minutes. Spoon out 1 tablespoon into your hand and roll into balls and place on an oiled cookie sheet and mash flat with a spoon. Bake in a preheated oven of 350° for 12 to 15 minutes on each side.

Servings: 36 patties

Submitted by Michelle Clark

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: Unsausage Patties

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

Mediterranean Cashew Salad

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A beautiful and creamy white and green salad that can also be made in a “lite” version.

1 10-oz pkg frozen green peas, thawed
1 C sliced celery
1 C chopped cauliflower
1/4 C diced green onion
1 C cashews (whole or pieces)*
1/2 C sour cream (lite sour cream may be substituted)
1 C fat-free ranch dressing
Salt to taste

This salad can be layered in a serving bowl and refrigerated overnight. When ready to serve simply mix the sour cream and ranch dressing together and toss with salad.

*Pine nuts can be used in place of the cashews.

Servings: 8

Submitted by Debby Shabo Wade 
Recipe by Pat Habada

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: Mediterranean Cashew Salad

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

Lemon Lentil Pasta Salad

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A light and lovely Mediterranean salad with crunch and spice.

1/2 C lemon juice (fresh-squeezed or bottled)
1 1/2 tsp salt
1/4 C olive oil
2 dashes hot sauce
2 cloves garlic, minced
2 C uncooked lentils
4 C water
2 C uncooked pasta shells
2 stalks celery, thinly sliced
2/3 C grated carrots
1/2 C chopped fresh parsley (or mint)
1/2 C pinenuts

In a small bowl, combine lemon juice, salt, olive oil, hot sauce, and garlic. Use wire whisk to blend. Refrigerate.

In a medium saucepan, combine lentils and 4 C of water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender but not mushy (about 15 minutes). Drain and rinse with cool water. Set aside.

Cook pasta according to package directions until shells are tender but still firm. Drain and rinse with cold water.

In a large bowl, combine pasta, lentils, and remainder of ingredients. Pour dressing over salad and toss gently. Refrigerate overnight.

Serving suggestions: Place leaf lettuce on a platter and spoon salad onto lettuce.

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: Lemon Lentil Pasta Salad

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

Mr. Knowles’ Scrumptious Squash and Green Tomatoes

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Green tomatoes add delicious variety to this summer squash recipe.

2 Tbsp olive oil
4 medium yellow squash
2 small green tomatoes, sliced
1/2 medium onion, chopped
Water
Salt or McKay’s No MSG Chicken-Style Seasoning to taste.

Place a small amount of olive oil in a cast-iron skillet. Heat and add 1/2 the squash, searing. Add rest of squash, green tomatoes, and onion, stirring constantly. Reduce to low heat, add a little water, over and steam until desired tenderness. Season to taste.

Servings: 6-8

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: Mr. Knowles’ Scrumptious Squash and Green Tomatoes

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

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