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Special Vegeburgers

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Innovative use of ingredients make a great fake burger.

1 C dry vegeburger granules

1 C or more, hot water
1 C falafel mix, optional
2 Tbsp Bragg’s Liquid Aminos or soy sauce
2 Tbsp flour
1 C oatmeal
1 egg
2 Tbsp nutritional yeast
2 tsp sage
2 tsp Italian seasoning
1/2 tsp garlic powder
1 C ground nuts and/or 1 C chopped onions

Mix dry vegeburger and hot water and falafel mix. (If using falafel mix you will need more water) Let stand 5 minutes. Add remaining ingredients, adding oatmeal first, stirring thoroughly. Heat frying pan with oil. Form into patties and fry. Can serve on buns like a vegeburger or just plain.

Servings: 4-6

Submitted by Pearl Otis

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: Special Vegeburgers

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

Fruit-Nut Breakfast Rolls

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Naturally sweetened rolls that are made with preprepared dough to shorten the prep time. Dee-lish!

1/2 Cup pineapple juice

40 dates
1 banana
coriander, as desired
raisins, as desired
chopped nuts, as desired
prepared 2-2 1/2 lbs of basic bread dough

Place in blender pineapple juice, dates and banana and blend until smooth. Grease baking pan and spread a little of the filling mixture on the bottom of pan. Sprinkle with nuts.

Roll out dough to a 1/4 inch thick rectangle on a lightly floured board. Spread filling mixture over dough. Sprinkle with raisins, nuts and coriander. Roll up as for a jelly roll. Slice into 1 inch rolls and turn cut slices down onto fruit mixture in baking pan. Cover and let rise 45 minutes or until rolls in pan touch each other. Bake at 350° for 20-30 minutes or until done. Leave rolls in pan to cool and prepare glaze.

Glaze:

1 C dry soy milk powder
1/4 C honey
1 tsp vanilla
3 tsp water or as needed for desired consistency to drizzle

Beat together until smooth. Drizzle over warm rolls. Serve when glaze becomes thickened on rolls.

Servings: 6

Submitted by Kimberly 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: Fruit-Nut Breakfast Rolls

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

Enchiladas

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Savory and spicy enchiladas, a favorite Mexican dish of many. Tastes even better as leftovers.

2 lg onion, chopped fine

2 lg stalks of celery, chopped fine
1 1/2 to 2 C bell pepper, chopped fine
1/2 C oil
1 can RediBurger
1 1/2 cans vegetarian refried beans (3-4 C)
2 lg cans tomato paste
2 pkg enchilada seasoning mix
pinch of garlic powder
pkg of tortillas
Shredded Cheddar or Jack cheese, optional

Saute onions, celery, and bell pepper in oil and water. Mix the other ingredients into a mixture that it is thick not too thin. Roll into tortillas. Oil casserole dish and place enchiladas. Spread tomato sauce over the top of rolled tortillas. Drizzle water and oil if desired on top. Sprinkle cheese on top if desired. Bake at 350° for  45 minutes to 1 hour.

Submitted by Pearl Otis

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: Enchiladas

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

Spanish Meat Balls

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Recipe allows the sauce to be adaptable, use regular gravy, mushroom or celery soup instead of a tomato base.

1 C walnuts or pecans, ground

1 C grated yellow cheese
1/2 C cottage cheese
1 C cracker crumbs or half bread crumbs
1 onion, chopped very fine
4 or 5 eggs
pinch or 2 or garlic salt

Mix all ingredients together. If too moist, add more cracker crumbs. If not moist enough, add more cottage cheese. Make balls about walnut size. Drop in hot olive oil and fry until brown. When they are brown, place in a casserole dish.

Sauce:

1 onion
1 can tomato soup
1 or 2 cans of hot sauce
2 tsp sugar
pinch garlic powder
pinch of chili powder or as desired
2 tsp minced bell pepper
1-2 bay leaves, whole

Simmer onion in pan used for frying balls. Add rest of the ingredients, tomato soup, hot sauce, and seasonings. Simmer for 30 minutes. Pour sauce over the meat balls. Bake at 350° for 30 minutes. If sauce is made ahead, bake for 15 minutes before serving.

Note: Sauce can be not cooked and baked over meat balls in oven or partially cooked and then added to meat balls.

Submitted by Pearl Otis

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: Spanish Meat Balls

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

Cheese-Scalloped Potatoes/Carrots

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Scalloped potatoes has long been a comfort food. This recipe is made with the addition of carrots and with a cheese and cracker topping.

2 C boiling water

2 tsp salt
5 C potatoes, peeled and sliced
1 1/2 C chopped onions
2 C carrots, peeled and sliced

Sauce:
3 Tbsp margarine
2 Tbsp flour
1 tsp salt
1 1/2 C milk
dash of cayenne pepper
1 1/2 C grated Cheddar cheese (reserve 1/2 C for topping)
3/4 C coarsely crushed crackers

Cook all the vegetables in salted, boiling water for 5 minutes. Drain. Place in an 9 by 13 inch oiled casserole. Prepare sauce by melting margarine in a sauce pan. Stir in flour, cooking and stirring for 1 or 2 minutes. Add salt, milk, cayenne and cheese, stirring and cooking on low until cheese is melted. Pour over the vegetables in the casserole.. Top with an additional 1/2 cup of Cheddar cheese and 3/4 cup of coarsely crushed crackers. Cover with foil and bake for 1 hour at 375°. Remove foil for the last 10 minutes.

Servings: 6

Submitted by Amy Stuart

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: Cheese-Scalloped Potatoes/Carrots

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

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