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Media Questions Accommodation of Adventist Students in Sweden
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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
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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.
Garden Patch Potato Salad
Makes a pretty appearance on a bed of lettuce…can be made in “lite” as well. 8 C cooked, peeled, and cubed potatoes
2 C chopped fresh zucchini
1 C thinly sliced celery
3/4 C grated carrots
3 Tbsp finely-chopped onion
2 C sour cream (lite sour cream can be substituted)
2 Tbsp vinegar or lemon juice
1 Tbsp granulated sugar
1 tsp salt
1/2 teaspoon dill weed
1/4 tsp celery salt
In a large bowl, combine cubed potatoes, zucchini, celery, carrots, and onion. Toss together lightly. Set aside.
In a small bowl, combine remaining ingredients. Mix well. Add to vegetables and mix lightly. Chill in refrigerator until ready to serve.
Serving suggestions: If you want to make this special, you can pour the salad into a lightly greased 3-qt bowl, or mold and chill. When ready to serve, invert onto a bed of leaf lettuce and garnish.
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: Garden Patch Potato Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
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