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Media Questions Accommodation of Adventist Students in Sweden
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Breakfast Pudding
A healthy version of bread pudding that makes a special breakfast treat!
4 C brown rice, millet or buckwheat, cooked
(rice =1 1/3 C dry + 2 2/3 C water; millet or buckwheat = 1 C dry + 3 C water)
1 C raisins, or other chopped dried fruit
1/4 C raw slivered almonds or pecans or other nut pieces
1 Tbsp pineapple juice, concentrated
1 C cashews, washed and sterilized, or raw almonds
2 C water
1/2 C dates, chopped
1 tsp vanilla
2 Tbsp pure maple syrup
Mix first 4 ingredients toegether and spread into an 8×12 cake pan. Blend remaining ingredients in a blender and pour over first mixture. Mix well.
Bake at 350° until set, about 45 minutes.
Servings: 12 squares
Submitted by Bonnie Sue Patten
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: Breakfast Pudding
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Peanut Butter Chocolate Dream Pie
A rich and smooth dairy less pie that can be made with carob or chocolate and with your choice of sweeteners. Any choice is sure to be delicious!
1- 12 to 14 oz tub tofu, silken or firm (or 2 aseptic packages)
1 C soy milk
1 tsp pure vanilla
1 Tbsp carob powder or cocoa
1 Tbsp arrowroot or cornstarch
1 Tbsp unbleached flour
1/8 tsp sea salt
1 C of sweetener of choice
1 C natural peanut butter
1 C carob chips or chocolate chips
prepared crust for a 10 in. pie
Drain and paper towel the tofu gently. Place all ingredients except peanut butter and chips in a blender or food processor until smooth. Gradually add peanut butter. Then add chips until they are completely ground up. Pour filling into your favorite pie crust and bake at 350° for 20 to 25 minutes. Cool to room temperature, then refrigerate for an hour or two before serving. Store in refrigerator.
Submitted by Shari Beaver
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: Peanut Butter Chocolate Dream Pie
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Meatloaf II
Leftovers are great for sandwiches because it is so firm, yet moist. A must try.
1/2 C margarine*
1 lg onion chopped
1/2 lb Velveeta Lite (or 1 8-oz pkg cream cheese)*
6 slices whole-wheat bread, cubed
1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
1/2 tsp ground sage
1/4 tsp garlic salt
4 eggs*
In a medium skillet over medium-high heat, saute onion in margarine. Turn heat down and add Velveeta. Stir constantly until cheese has melted. Set aside.
In a large bowl, combine burger, bread, sage, salt and eggs. Add cheese sauce. Mix well. Pour into a greased 9″ x 13″ baking dish.
In a small bowl, combine 1/4 C ketchup, 2 Tbsp water, and 2 Tbsp brown sugar. Pour over meatloaf. Bake at 350° F for 45 minutes.
*Lite Version Substitution
1/4 C margarine and 1/4 C evaporated milk
1 8-oz pkg fat-free cream cheese
1 C egg substitute
Servings: 15
Submitted by Debby Shabo Wade
Recipe by Ruth Colvin
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: Meatloaf II
Article excerpt posted on en.intercer.net from Vegetarian recipes.
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