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Not Reese’s Carob Candy

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A delicious blend of peanut butter and chocolate flavors.

1 C your favorite carob chips
1 C your favorite peanut butter
1/2-1 C your favorite chopped nuts

Place all ingredients in a microwave-safe bowl. Microwave until chips are softened. Stir and pour batter into a lightly oiled pan. Chill. Cut into squares and serve.

You can also make thie recipe in a double boiler.

Variations:
Add mint
1/2-1 C granola
Chopped coconut

Servings: about 1/2 dozen pieces

Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 AnswersForMe.org. Click here for content usage information. 

Read more at the source: Not Reese’s Carob Candy

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

Stuffed Shells

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Non-dairy stuffed shells that are easy to prepare. As an added bonus, any leftover stuffing mix can be used for a dip with fresh vegetables.

3 C extra firm tofu

2 C soy mayonnaise
2 tsp basil
2 tsp oregano
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
4 C spaghetti sauce
non-dairy Parmesan cheese, optional 

Mix first 7 ingredients well. Stuff the shells. Layer 1 cup of spaghetti sauce on bottom of 9 by 13 dish. Place stuffed noodles, open side down on the sauce. Pour sauce over the top. Bake at 350°. Dribble soy cheese or other cream over top after baking for 45 minutes then return to oven for 15 more minutes. Garnish top with non-dairy Parmesan cheese if desired.

Servings: Approximately 28 shells

Submitted by Jan Haveman

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: Stuffed Shells

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

Baked Corn

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Sweet creamed corn baked with accents of red and green peppers.

2 16-oz cans cream-style corn
2 eggs (or 1/2 C egg substitute)
2 Tbsp sugar
2 Tbsp flour
6 1/2 oz evaporated milk
2 Tbsp chopped red pepper
2 Tbsp chopped green pepper

In a medium bowl, mix all ingredients. Pour into greased 9″ x 13″ baking dish. Bake at 350° F for one hour. Serve hot. This can be rewarmed.

Servings: 8

Submitted by Debby Shabo Wade
Recipe by Carlene Baugher

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: Baked Corn

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

Fake Steak

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Good for you and easy to prepare “Fake Steaks.” Goes well with potatoes and your favorite gravy.

1-12 to14 oz tub of extra firm tofu (do not use aseptically packaged tofu)
1/4 C Worcestershire steak sauce
1/2 tsp Liquid Hickory Smoke
2 Tbsp Bragg’s Liquid Aminos
flour
oil  

Drain and paper towel tofu block to absorb water. Cut block into 1/4 inch slices.
Lay slices flat in a large baking dish or plastic container. Prepare marinade by mixing 1/4 cup of Worcestershire and steak sauce, 2 tablespoons of Bragg’s and 1/2 teaspoon of Liquid Hickory Smoke. Pour over tofu slices evenly. Turn over slices to cover thoroughly. Cover and refrigerate several hours or overnight.

Heat small amount of oil in a skillet. Take each tofu slice and gently tap off any excess marinade. Dredge each slice in flour lightly on both sides and saute on medium heat until golden brown on each side. Keep warm until ready to serve.

Servings: 4-6

Submitted by Shari Beaver 

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: Fake Steak

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

Stuffed Carrots

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An interesting and healthy combination of vegetable and protein. It is a good alternative to stuffed celery.

4 carrots
2 hard boiled eggs
1/4 C mayonnaise
salt to taste
pepper to taste

Peel and split the carrots in two. Cook in a 2 qt. saucepan until tender.  

Cut the centers out of the cooked carrots and mix with the hard boiled eggs. Add salt, pepper and mayonnaise to suit your taste. Put the mixture into the carrots.

Servings: 6-8

Submitted by Gayla Massah

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: Stuffed Carrots

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

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