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Marolyn’s Potato Salad

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Try this dairyless version of potato salad for a tasty alternative to the real thing.

1 pkg water packed tofu
1 Tbsp chicken style seasoning
1 tsp onion powder
1 Tbsp nutritional yeast flakes
2 sprinkles paprika
2 sprinkles turmeric
1/4 tsp salt
10-12 med potatoes
1 onion
2 tsp salt
1 C Vegenaise
1/4 C pickle juice
3/4 C sweet pickle relish
Sliced green onions, olives, celery as desired

Tofu should be frozen a day or two ahead of time. Let tofu thaw over night. Drain the tofu well. Cut the tofu into 1/4 inch squares. Mis the chicken style seasoning, onion powder, nutritional yeast flakes, paprika, turmeric and 1/4 teaspoon of salt. Then mix it in with the tofu. Fry in a non stick skillet. Do not brown. Let cool.

Peel and slice the onion and cook in about 1 quart of water while you peel the potatoes. Cook the potatoes whole in the onion water with the 2 teaspoon of salt. When the potatoes are done you can cut into small pieces or if in a hurry use a potato masher. Pushing the masher only once through the potatoes.

Mix the Vegenaise, pickle juice, pickles and another teaspoon of salt together. Then add to the potatoes. Stir in the cooled tofu. Green onions, olives, and celery can be added as desired.

Servings: 12

Submitted by Marolyn Aronson

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: Marolyn’s Potato Salad

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

Morningstar Farms Sausage and Spinach Quiche

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Pretty presentation and the flavor is divine. And yes, real men do eat quiche!

1 prepared pie crust

1 1/2 C grated low-fat Swiss cheese
4 frozen Morningstar Farms Breakfast Patties, thawed and crumbled
1/2 C Pepperidge Farm bread stuffing mix
1/2 of a 10-oz pkg frozen shipped spinach, thawed and drained
3/4 C egg substitute
1 1/2 C skim milk

Sprinkle Swiss cheese on bottom of pie shell. Top with crumbled patties, stuffing mix and spinach.

In a medium bowl, combine eggs and milk. Beat well and pour over sausage mixture. Bake uncovered at 325° F for 50 to 55 minutes or until a knife inserted in the center of the pie comes out clean. Let stand 10 minutes before cutting.

Servings: 12

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: Morningstar Farms Sausage and Spinach Quiche

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.

Slovenian Christmas Bread (Potika)

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Start a new tradition at Christmas or any other special occasion by making this delicious dairy free bread!

Dough:

3 C whole wheat flour (white winter wheat)
1/2 C pastry flour
1 1/2 C unbleached white flour
1/3 C honey
1 tsp salt
1/4 C softened margarine or grape seed oil
prepared EnerG Egg Replacer to equal 2 eggs
1 C lukewarm soy milk (vanilla flavor)

Filling:

1 pkg of graham cracker crumbs
2 tsp vanilla
3 C walnuts
1/2 C pecans
3 Tbsp milled cane sugar or maple syrup
3-4 Tbsp carob powder
Silk Creamer, enough to moisten to desired consistency
2 tsp lemon rind, finely grated
raisins, optional

In a large bowl, sift together the flours, and salt. With the finger tips work the soft margarine or oil into the flour mixture.  Add the prepared egg replacer (well beaten until foamy), and 1 cup of lukewarm soy milk with honey dissolved in it and mix well. Stir in yeast, softened in 1/4 cup lukewarm soy milk, and beat by hand, or knead in a machine for about 20 minutes or until the dough is satiny and does not cling to the sides of the bowl. Cover the bowl with a towel and let rise in a warm place for about 2 hours or until it has doubles in bulk.

Note: dough can be made in a bread machine on dough setting, putting in liquids first, then flours and other dry ingredients.

Prepare the filling by processing all the dry ingredients including nuts, in a food processor until fine. Add Silk Creamer enough to moisten it to make it easily spreadable. Add vanilla and lemon rind and mix well. Set aside.

When dough is done turn it our onto a lightly floured board and divide into 3 equal parts. Roll each into a rectangle 1/4 inch thick. Spread each rectangle with 1/3 of the filling, sprinkle with raisins as desired, and roll up like jelly rolls. Pinch ends closed. Place the rolls onto oiled baking sheets and let them rise in a warm place until double in size. Bake at 350° for 20 minutes or until golden brown. After taking rolls out of oven, wait 10 minutes and cover with towel overnight. Place in airtight container. Slice into 1/2 inch slices at least 24 hours after baking. Flavor is best at least 24 hours after baking.

Submitted by Rosemary Carper

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: Slovenian Christmas Bread (Potika)

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

Potato-Chive Rolls

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Light in texture with the addition of potato flakes and made more savory with the taste of chives.

4 l/2 C unbleached white flour
1 C instant potato flakes
1 Tbsp granulated sugar
4 teaspoons dried chives
2 tsp salt
2 pkg active dry yeast
2 C skim milk
1/2 C sour cream (fat-free can be used)
2 eggs (or 1/2 C egg substitute)

In a large bowl, combine 1 1/2 C flour, potato flakes, sugar, chives, salt, and yeast; mix well.

In small saucepan, heat milk and sour cream until very warm (120° to 130° F).

Add warm liquid to flour mixture. Beat in eggs. Beat 2 to 3 minutes. Stir in additional flour to form a stiff dough. Place dough in large, greased bowl. Cover and let rise till doubled (about 45 to 55 minutes).

Grease a 9″ x 13″ baking pan. On well-floured surface, knead enough flour into dough till it is no longer sticky. Divide dough into 24 pieces and shape into balls. Place in baking pan. Cover and let rise until doubled (about 30 to 35 minutes). Bake at 375° for 25 to 35 minutes or until golden brown. Remove from pan and cool on wire racks.

Servings: 24 rolls

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: Potato-Chive Rolls

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

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