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Garden Pita Pizza

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Here’s a wonderful and flavorful Mediterranean inspired appetizer that can be made either vegan or vegetarian. A separate recipe for vegan feta cheese is included.

Greek pita bread,(not pocket type), one bread per person or as desired.

basil or tomato pesto sauce
lg fresh basil leaves
Roma tomatoes (other types are too juicy), sliced
Feta cheese or favorite substitute*

*Vegan Feta Cheese
1/4 C virgin olive oil (plain or flavored)
1/4 C water (distilled/spring)
1/2 C red wine vinegar
2 tsp salt
1 Tbsp dried basil
1/2 tsp pepper
1/2 tsp dried oregano
1 lb crumbled tofu (firm water packed plain or herb)

Mix first ingredients together them add tofu. Marinate for a few hours or overnight.

For each serving per person, place one Greek pita on a cooking sheet or baking stone. Spread a thin layer of pesto sauce on top of pita. Layer large leaves of basil on this, followed with tomato slices. This order will prevent basil leaves from drying out in oven. Sprinkle feta cheese/vegan cheese over the top. Place under broiler for only a few minutes, removing promptly when pita edges are golden brown and the “pizza” is sufficiently warmed through.

Submitted by Susan Amick

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 Pita Pizza

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

Mediterranean Cashew Salad

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A beautiful and creamy white and green salad that can also be made in a “lite” version.

1 10-oz pkg frozen green peas, thawed
1 C sliced celery
1 C chopped cauliflower
1/4 C diced green onion
1 C cashews (whole or pieces)*
1/2 C sour cream (lite sour cream may be substituted)
1 C fat-free ranch dressing
Salt to taste

This salad can be layered in a serving bowl and refrigerated overnight. When ready to serve simply mix the sour cream and ranch dressing together and toss with salad.

*Pine nuts can be used in place of the cashews.

Servings: 8

Submitted by Debby Shabo Wade 
Recipe by Pat Habada

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: Mediterranean Cashew Salad

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

Reese’s Kosher Cup

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Here’s a scrumptious and healthier “Reese’s Cup” to make and try.

4 C carob chips

1 C honey
1 C crunchy peanut butter
1 tsp vanilla

Mix all the ingredients in a sauce pan on low heat until creamy. Pour into glass dish and chill. Cut into squares when thoroughly chilled and serve.

Submitted by Terrilyn Cameron

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: Reese’s Kosher Cup

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

Mushroom Vegeburger Loaf

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This savory and tasty loaf will delight everyone at dinner tonight.

2 Tbsp canola oil
1 lg onion, chopped
1 C chopped fresh mushrooms
1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
2 C grated raw potatoes
4 pkg G. Washington Broth
1 12-oz can evaporated milk*
4 eggs*
1 tsp ground thyme
1/2 tsp salt

In a small skillet over medium-high heat, saute onion in oil. Set aside.

In a large bowl, combine all other ingredients with sauteed onions. Mix thoroughly. Bake in an ungreased 9″ x 13″ pan at 350° F for 40 to 45 minutes or until golden brown. Before serving, cover top of loaf with ketchup.

*Lite Version Substitution

1 12-oz can evaporated skim milk
1 C egg substitute

Serving Suggestions: Can be served with your favorite gravy or sauce.

Servings: 15

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: Mushroom Vegeburger Loaf

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

Creamy Crockpot Northern Bean Soup

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An easy to prepare hearty soup to warm your family.

1 lb northern beans, dry
1 medium onion, chopped or 2 Tbsp onion powder
1 Tbsp Bakon seasoning, to taste
1 Tbsp chopped dried parsley
2 garlic cloves, chopped
McKay’s No MSG Chicken Style Seasoning
Vegetarian ham bits
Olive oil (optional)

Wash and sort beans. Place beans in a crockpot. Add water, covering beans (water should be about 2-3 inches above the top of the level of the beans depending on how thick or thin you want the final soup to be). Add onion, Bakon, parsley, and garlic cloves. Turn on low and let cook slowly, preferably overnight or 10-12 hours during the day. When beans are nearly done, add McKay’s No MSG Chicken Style Seasoning and vegetarian ham bits. Adjust to taste. Add optional olive oil.

Serve with cornbread or homemake yeast rolls.

Servings: 8-10

Recipe by Donna Green Goodman

This recipe appeared in the December 2006 Message Magazine. Used with permission. 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: Creamy Crockpot Northern Bean Soup

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

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