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Scrambled Tofu
A vegan standard that replaces regular scrambled eggs. For variation try adding basil or for a Spanish flair, chopped onions, bell peppers, tomatoes and salsa.
1 lb tofu
1 tsp onion powder
1 sm onion
2 tsp soy sauce or Bragg’s Liquid Aminos
1/2 tsp salt
1 tsp oil
1 1/2 tsp chicken style seasoning
dash of turmeric
Drain tofu and cube it. Simmer in oil with other ingredients until liquid is absorbed. Serve as you would scrambled eggs.
Servings: 4-6
Submitted by Kimberly Kyle
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: Scrambled Tofu
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Reeses Dream Pie
This delectable “faux” dairy free recipe gives the option of being made with carob or chocolate.
1- 12 to 14 oz tub of silken or firm tofu
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 inch pie
Drain and paper towel the tofu gently. Place all ingredients except peanut butter and chips in a blender of food processor until smooth. Gradually add peanut butter. Add chips until they are completely ground up. Pour filling into your favorite pie crust and bake at 350° for 20 to 30 minutes. Cool to room temperature then refrigerate for an hour or two before serving.
Servings: 6-8
Submitted by Shari Beaver
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: Reeses Dream Pie
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Mom’s Macaroni and Cheese
Mom’s all-purpose comfort food!
9 C cooked macaroni
2 C grated cheddar cheese*
1 tsp salt
5 to 6 C of warm milk
2 eggs*
Cook macaroni according to instructions on package. Drain. Put macaroni and Cheddar cheese into a large oblong casserole.
In a large saucepan over medium heat, warm milk and salt. Remove from heat and whisk in eggs. Immediately pour over macaroni and cheese. Bake at 400° F for 35 to 40 minutes.
*Lite Version Substitution
2 C grated reduced fat cheddar cheese
1/2 C egg substitute
Servings: 15
Submitted by Debby Shabo Wade
Recipe by Marion Runge
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: Mom’s Macaroni and Cheese
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Layered Green Salad
This colorful salad would look stunning layered in a glass bowl.
1 med head iceberg lettuce, torn into bit-sized pieces
1/2 to 1 C sliced celery
1/2 C chopped red, green, or yellow pepper
1/2 C finely-chopped green onions
1 8-oz can sliced water chestnuts
1 C grated low-fat mozzarella cheese
1 10-oz pkg frozen green peas, thawed
2 C low-fat mayonnaise
2 Tbsp sugar
In a large see-through glass bowl, layer items as listed. This is not a tossed salad.
Cover with mayonnaise, leaving no cracks. sprinkle sugar over mayonnaise. Cover tightly and refrigerate overnight. Just before serving, dig into the mayonnaise a little bit.
Servings: 15
Submitted by Debby Shabo Wade
Recipe by Bud Elmer
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: Layered Green Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
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