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Tofu/Tater Burritos

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Ole´ to this south of the border inspired breakfast treat!

8 Yukon Gold potatoes
1-12 or 14 oz container of tofu
2 tsp onion salt or powder
1/2 tsp garlic powder
1 pinch turmeric
3 Tbsp olive oil
1 squash, diced
1 bell pepper, diced
1 onion, diced
black or green olives, chopped
flour tortillas
jar of salsa

Preheat oven to 425°. Cut potatoes in cubes and place in plastic container with lid. Pour in 2 tablespoons of olive oil, 1 tsp of onion salt, 1/4 tsp garlic powder. Shake well until potatoes are evenly coated with seasonings. Empty onto baking sheet and place in oven. Cook until potatoes are tender then remove from oven.

Drain and rinse tofu, cutting into cubes. Place in plastic container with lid. Add turmeric, 1 tsp of onion salt, 1/4 tsp of garlic powder and 1 tablespoon of olive oil. Pour into skillet and saute on medium heat. Add diced squash, bell pepper and onion. Saute until vegetables soften, usually 5 to 10 minutes. Add olives and potatoes to sauted vegetable and tofu mixture. Warm tortillas and fill with mixture. Season with salsa.

Servings: 4

Submitted by Glenna Eady

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: Tofu/Tater Burritos

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

Potato Soup

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Potato aficionados will go crazy over this recipe that serves a crew.

1/2 gal water

8-10 med potatoes, chopped fine
1/2 tsp Cayenne pepper
1/2 tsp salt
1/4 tsp thyme
1/2 tsp sage
1/2 C canned milk
4 tsp flour
1/4 stick butter

Boil water in large kettle and add potatoes, cooking until tender. Add onions, Cayenne peppers, salt, thyme, and sage. In a small pan mix canned milk and water.  Stir and blend in flour. Cook over low heat and stir constantly until mixture thickens. Add butter and cook 10 minutes longer. Add this mixture to potatoes and cook for additional 10 minutes.

Servings: 6-8

Submitted by Pearl Otis

Recipes are freely shared by members and friends of AnswersForMe © 2010. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Potato Soup

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

Slovenian Christmas Bread (Potika)

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Start a new tradition at Christmas or any other special occasion by making this delicious dairy free bread!

Dough:

3 C whole wheat flour (white winter wheat)
1/2 C pastry flour
1 1/2 C unbleached white flour
1/3 C honey
1 tsp salt
1/4 C softened margarine or grape seed oil
prepared EnerG Egg Replacer to equal 2 eggs
1 C lukewarm soy milk (vanilla flavor)

Filling:

1 pkg of graham cracker crumbs
2 tsp vanilla
3 C walnuts
1/2 C pecans
3 Tbsp milled cane sugar or maple syrup
3-4 Tbsp carob powder
Silk Creamer, enough to moisten to desired consistency
2 tsp lemon rind, finely grated
raisins, optional

In a large bowl, sift together the flours, and salt. With the finger tips work the soft margarine or oil into the flour mixture.  Add the prepared egg replacer (well beaten until foamy), and 1 cup of lukewarm soy milk with honey dissolved in it and mix well. Stir in yeast, softened in 1/4 cup lukewarm soy milk, and beat by hand, or knead in a machine for about 20 minutes or until the dough is satiny and does not cling to the sides of the bowl. Cover the bowl with a towel and let rise in a warm place for about 2 hours or until it has doubles in bulk.

Note: dough can be made in a bread machine on dough setting, putting in liquids first, then flours and other dry ingredients.

Prepare the filling by processing all the dry ingredients including nuts, in a food processor until fine. Add Silk Creamer enough to moisten it to make it easily spreadable. Add vanilla and lemon rind and mix well. Set aside.

When dough is done turn it our onto a lightly floured board and divide into 3 equal parts. Roll each into a rectangle 1/4 inch thick. Spread each rectangle with 1/3 of the filling, sprinkle with raisins as desired, and roll up like jelly rolls. Pinch ends closed. Place the rolls onto oiled baking sheets and let them rise in a warm place until double in size. Bake at 350° for 20 minutes or until golden brown. After taking rolls out of oven, wait 10 minutes and cover with towel overnight. Place in airtight container. Slice into 1/2 inch slices at least 24 hours after baking. Flavor is best at least 24 hours after baking.

Submitted by Rosemary Carper

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: Slovenian Christmas Bread (Potika)

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

Mr. Knowles’ Scrumptious Squash and Green Tomatoes

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Green tomatoes add delicious variety to this summer squash recipe.

2 Tbsp olive oil
4 medium yellow squash
2 small green tomatoes, sliced
1/2 medium onion, chopped
Water
Salt or McKay’s No MSG Chicken-Style Seasoning to taste.

Place a small amount of olive oil in a cast-iron skillet. Heat and add 1/2 the squash, searing. Add rest of squash, green tomatoes, and onion, stirring constantly. Reduce to low heat, add a little water, over and steam until desired tenderness. Season to taste.

Servings: 6-8

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: Mr. Knowles’ Scrumptious Squash and Green Tomatoes

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

Marolyn’s Potato Salad

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Try this dairyless version of potato salad for a tasty alternative to the real thing.

1 pkg water packed tofu
1 Tbsp chicken style seasoning
1 tsp onion powder
1 Tbsp nutritional yeast flakes
2 sprinkles paprika
2 sprinkles turmeric
1/4 tsp salt
10-12 med potatoes
1 onion
2 tsp salt
1 C Vegenaise
1/4 C pickle juice
3/4 C sweet pickle relish
Sliced green onions, olives, celery as desired

Tofu should be frozen a day or two ahead of time. Let tofu thaw over night. Drain the tofu well. Cut the tofu into 1/4 inch squares. Mis the chicken style seasoning, onion powder, nutritional yeast flakes, paprika, turmeric and 1/4 teaspoon of salt. Then mix it in with the tofu. Fry in a non stick skillet. Do not brown. Let cool.

Peel and slice the onion and cook in about 1 quart of water while you peel the potatoes. Cook the potatoes whole in the onion water with the 2 teaspoon of salt. When the potatoes are done you can cut into small pieces or if in a hurry use a potato masher. Pushing the masher only once through the potatoes.

Mix the Vegenaise, pickle juice, pickles and another teaspoon of salt together. Then add to the potatoes. Stir in the cooled tofu. Green onions, olives, and celery can be added as desired.

Servings: 12

Submitted by Marolyn Aronson

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: Marolyn’s Potato Salad

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

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