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Read more at the source: Though I Walk Through the Valley
Article excerpt posted on en.intercer.net from Adventist Review Updates.
Delicious Biscuits And Gravy
Here’s a biscuit mix that does not use baking powder and has a bonus dairy-free gravy recipe.
1 1/4 C warm water
2 Tbsp honey
1 Tbsp dry yeast
1 1/2 C oat flour or whole wheat flour
1 12 C whole wheat flour
1 tsp salt
1/3 oil
Mix together first three ingredients and let bubble for three minutes. In another bowl stir together next three ingredients. After yeast has sat, add dry ingredients and oil. Mix well. Dough will be sticky. Roll out dough 3/8 inch thick on floured surface. Cut out biscuits with a cutter or top of glass. Place on oiled cookie sheet in warm place 10 minutes. Bake at 350° for 25 minutes or until golden brown. Delicious topped with “Chicken Style Gravy”.
Chicken Style Gravy:
1 C water
1/2 C cashews
1 Tbsp onion powder
1 Tbsp chicken style seasoning
1 1/2 Tbsp soy sauce
2 tsp of corn starch
Blend all ingredients until smooth. Add 1 cup of water and cook until thick. Yields 2 1/2 cups.
Submitted by Abigail Manuela Dragomir
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: Delicious Biscuits And Gravy
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Traditional Italian Soup
A savory and light soup that will delight the taste buds. Short prep time makes this a good evening time meal for the family.
2 Tbsp olive oil
1 C chopped onion
3 cloves garlic, minced
2- 14 1/2 oz cans Italian style stewed tomatoes, undrained
5 C chicken broth ( made with McKay’s chicken seasoning)
1 can Great Northern Beans (15 oz), undrained
1 Tbsp dried chopped parsley
1 tsp dried basil leaves
8 oz uncooked small shell pasta
Saute onion and garlic in oil in a large pit over medium heat. Add the rest of the ingredients except for shell pasta. Bring to a boil over high heat, stirring occasionally. reduce heat to low and simmer, covered, for 10 minutes. Add shell pasta and simmer for another 10 to 12 minutes or until pasta is just tender. Serve immediately.
Servings: 8
Submitted by Charrie Shockey
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: Traditional Italian Soup
Article excerpt posted on en.intercer.net from Vegetarian recipes.
One-Step Microwave Lasagna
Enjoy making this time saving recipe for lasagna…
1 15 1/4-oz jar spaghetti sauce
1/2 C water
8 uncooked lasagna noodles
2 C cottage cheese (large or small curd; low-fat may be substituted)
3 C grated mozzarella cheese
1/2 C grated Parmesan cheese
In a medium mixing bowl, combine prepared spaghetti sauce and water. Set aside.
In a 8″ x 12″ baking dish, spread 1/3 of the spaghetti sauce. Top sauce with 4 lasagna noodles, 1 C cottage cheese, and 1 C mozzarella cheese. Spoon 1/2 of remaining sauce over the cheese. Top with remaining 4 noodles, 1 C cottage cheese, 1 C mozzarella cheese, and remaining sauce. Sprinkle with Parmesan. Cover with plastic wrap except for one corner.
Microwave at 50% power for 32 to 35 minutes, turning periodically if the microwave does not have a turntable. Sprinkle with remaining 1 C of mozzarella cheese and microwave uncovered on medium heat for 2 more minutes. Let stand 10 minutes before serving.
This can also be baked in a conventional oven (using foil instead of plastic wrap) at 350° F for 35 to 45 minutes.
Servings: 8
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: One-Step Microwave Lasagna
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Tofu Mayonnaise
Here’s a dairyless version of regular mayo that’s simple to prepare.
1/2 block of a 12-14 oz plastic tub (firm or extra firm) or 1 aseptic package
1/4 C lemon juice
1 1/2 tsp honey
1 tsp dry mustard or prepared Dijon mustard
1 tsp nutritional yeast
1/2 tsp sea salt
1/2 C oil
Drain and paper towel the tofu to absorb water. Crumble into a blender of food processor. Add all ingredients except oil and blend until very smooth. Very slowly add oil in a thin stream until thick. Will thicken considerably more during refrigeration. Will keep a week to 10 days.
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: Tofu Mayonnaise
Article excerpt posted on en.intercer.net from Vegetarian recipes.
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