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Banana Muffins

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Great vegan muffin mix that allows you to experiment with your favorite ingredients.

Wet ingredients:

3 C soy milk
1 1/2 C mashed bananas (2 bananas=app. 1 C)
1/2 C honey
1/2 C canola oil
1 C water
3/4 C flaxseed mixture*

Dry ingredients:
3 1/2 C whole wheat flour
3 1/2 C rolled oats, coconut, pecans, raisins, or dates (combine as desired to equal 3 1/2 cups)
7 1/2 tsp baking powder
1 tsp coriander
1/2 tsp salt

Combine the wet ingredients using a wire whisk. Ina separate bowl mix the dry ingredients . Add both mixtures together and mix well without over stirring. Pour the batter into greased muffin pans and bake at 350° for 25-30 minutes.

*Blend 1/2 cup water with 1/4 cup flax seeds. Makes muffins light and fluffy.

Servings: 8

Submitted by Talea 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: Banana Muffins

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

Cherry Delight Fruit Smoothie

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Either as a creamy and fruity smoothie or as a soft serve “ice cream,” this is a great way to enjoy a low fat, sugar free and cholesterol free treat.

1 C frozen cherries, thawed until soft

1 to 2 C of frozen bananas, slightly thawed
Optional liquid (soy or nut milk, juice) for blending

Blend cherries until smooth, beginning on low and increasing to high speed. continue blending banana chunks until smoothie thickens to desired consistency. Any liquid (juice, soy or other milks) can be added if desired as long as the proportion of soft ingredients in adequate for blending.

Pour into cups and serve immediately or chill in freezer for 20 to 40 minutes to enjoy a soft serve “ice cream.”

Servings: 2-3

Submitted by Karen Miller

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: Cherry Delight Fruit Smoothie

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

Spaghetti Salad

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Creative salad that is easy to prepare. Customize the salad by your choice of vegetables.

1 pkg spaghetti

1 bottle of Wishbone Italian Dressing
3/4 C of Salad Supreme spice
Dice, as desired: purple onions, green peppers, cherry tomatoes, fresh mushrooms, celery

Boil spaghetti as directed on package. Rinse well. Chop spaghetti into 2-3 inch lengths. Mix together all other ingredients. Let marinate over night for best results.

Submitted by Robyn Cordova

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: Spaghetti Salad

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

Spaghetti Pie

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Fast and easy as a breeze to make. Wonderful recipe for the inexperienced or those just learning to cook.

8 oz spaghetti, cooked and drained
1 C cottage cheese
2 eggs
1 tsp salt
1/4 tsp basil
1 C grated cheese (reserve 2 Tbsp for topping)

Mix all ingredients and place in an oiled 9″ pie pan/ top with 2 Tbsp Parmesan cheese. Bake at 350° for 45 minutes. Serve with spaghetti sauce or mushroom sauce.

Servings: 4

Submitted by Mary Diana Schmid

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: Spaghetti Pie

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

Mom’s Best Carob Fudge

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Scrumptious dairy and chocolate free fudge.

2 C (1-12 oz pkg) carob chips

1 C all natural peanut/almond/cashew butter
1 C rinsed raisins
1 C thinly sliced almonds,or coarsely chopped pecans
1 C shredded unsweetened coconut

Soak the raisins in hot water. Over low heat,in a thick bottomed quart sauce pan, heat together carob chips and nut butter. When melted, remove from heat and quickly stir in remaining ingredients. Pat immediately on a cookie sheet, 1/2 inch thick. Freeze 20 minutes. Cut into 1 inch squares. Store in zip lock bags in freezer. Serve cold.

Submitted by Abigail Manuela Dragomir

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: Mom’s Best Carob Fudge

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

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