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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.

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.

Fruit Smoothie

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Quick and easy smoothie mix that allows you to experiment with your personal fruit choices.

8 oz can of pineapple with juice (or 1/2 of a 20 oz can)

1/2 C orange juice
1/2 C soy milk
2 frozen bananas
frozen strawberries and/or other frozen fruit of your choice

Blend together pineapple, orange juice, soy milk and frozen bananas. Gradually add strawberries and/or other frozen fruit as you are blending unil you reach the 6 cup mark on your blender. You may need to adjust the amount of fruit or liquid depending on your blender and desired consistency. Blend until smooth and serve immediately.

Servings: 6

Submitted by Alana Murphy

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: Fruit Smoothie

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.

Sweet Potato Bread

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If you like pumpkin bread, you will love this too! This recipe is dairy free and has the option of being oil free as well.

3 1/2 C whole wheat flour

2 1/2 C raw brown sugar
1 tsp nutmeg
3 tsp cinnamon
1 1/2 tsp salt (optional)
3 tsp baking powder
2 Tbsp Ener-G powder
1 C vanilla soy milk
1 C unsweetened applesauce or 3/4 C canola oil
1- 29 oz can sweet potatoes, drained

Preheat oven to 350°. In a large mixing bowl, mash sweet potatoes. Add all other ingredients and mix until blended. Pour mixture into 2 greased or sprayed loaf pans. Bake for 45 to 55 minutes, until knife inserted into center comes out clean.

Servings: 2 loaves

Submitted by Dorothy Fletcher

Read more at the source: Sweet Potato Bread

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

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