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Potato Roast

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Cooking is a breeze with this recipe…

1/2 C boiling water
11/2 C dry Loma Linda Vita-Burger
1 C grated cheddar cheese*
3 C frozen hash brown potatoes (or 3 C grated potatoes)
1 10.75 oz can cream of mushroom soup
3 eggs*
1/2 C chopped onion

In a small bowl, add Vita-Burger to boiling water. Let soak while preparing other ingredients.

In a large bowl, combine all ingredients—including Vita-Burger—and pour into a greased 9″ x 13″ baking dish. Bake at 350° F for one hour.

*Lite Version Substitution

1 C grated low-fat cheddar cheese
3/4 C egg substitute

Servings: 12

Submitted by Debby Shabo Wade
Recipe by Aileen Andres Sox

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: Potato Roast

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

Sugarless Fruitcake

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Scrumptiously sugar free, this fruitcake allows for your choice of optional dried fruits.

2 C raisins/dried cranberries/apricots,etc.

1/2 lb dates
2 tsp cinnamon
juice and rind of one orange
2 C water
3/4 tsp salt
3/4 C oil
1 tsp nutmeg

Boil together for 5 minutes. Make sure that dates are softened. Remove from heat and cool.

Add:

1 C chopped walnuts or pecans
2 tsp vanilla
2 C whole wheat flour
1 tsp baking powder
2 tsp baking soda

Mix well. Spread into 2 loaf pans (8 by 4 by 3). Bake at 350° for 1 hour until baked through. Remove from oven and cool overnight before slicing.

Servings: 25-28

Submitted by Lois Gill

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: Sugarless Fruitcake

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

Stuffed Mushrooms

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Served either as a delicious appetizer or as a special snack, you can’t go wrong with this recipe!

1 lb lg white mushrooms

1/4 C margarine, melted
1 C Italian bread crumbs
1/4 C finely chopped onion
1 Tbsp lemon juice
1/2 C chipped fresh parsley
1/4 tsp salt
1/8 tsp each: thyme, marjoram, garlic powder
2 Tbsp Parmesan cheese (omit for vegan recipe)

Clean mushrooms, remove stems and set aside. hollow out each slightly. Chop stems and combine with the rest of ingredients, except Parmesan cheese in microwave bowl. Microwave 2-3 minutes, stir and cook another 2-3 minutes. Stuff mushroom caps with filling and place on cookie sheet. To with Parmesan cheese. Bake at 375°  for 10 minutes. Broil 3-4 minutes until lightly browned. Serve at once.

Servings: 6-8

Submitted by Betty Fike

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: Stuffed Mushrooms

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

Orange-Buttermilk Jell-O

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Orange-Buttermilk Jell-O…you might think it was orange sherbert! Try adding fruits or vegetables to the Jell-O for variations.

2 C reconstituted frozen orange juice
1 3-oz package orange Jell-O
2 C buttermilk

In a small saucepan bring orange juice to a boil. Dissolve the orange Jell-O in orange juice. Remove from heat and add buttermilk. Pour into a mold. Refrigerate until ready to serve.

Unmold onto platter and garnish with red leaf lettuce and fresh fruit of your choice.

You would think it was orange sherbet. Sooo easy. Try adding fruits or vegetables to the Jell-O for variations.

Servings: 8

Submitted by Debby Shabo Wade 
Recipe by Shirley Juhl

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: Orange-Buttermilk Jell-O

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

Vegetarian Omelet

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Miss omelets? Try this versatile and low cholesterol vegan recipe.

1/2 c water

1/2 C rice flour or oat flour
1/4 C cashews
1 lb tofu
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp turmeric for color, (opt.)
1 Tbsp chicken style seasoning
2 Tbsp nutritional yeast flakes

Combine all ingredients and blend. Grease nonstick skillet and pour in 1/2 of the omelet mixture. Cover and cook over medium heat for 10 minutes or until lightly browned. Loosen around edges and slice out on plate. Turn skillet upside down over plate. Invert so the uncooked side of omelet is on the  bottom of pan. Cover and fry for 10 minutes. Allow to set for a few minutes.

Variation: Replace 1/3 lb. tofu and 1/4 C cashews with 1-1 1/4 cups of garbanzos. Add water when blending, if needed.

Servings: 2

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: Vegetarian Omelet

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

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