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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.

Noodle Casserole Deluxe

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This is a hearty noodle dish that serves a crowd. Can be made in advance and frozen.

12-16 oz of your favorite type of noodle

1lb or a lg head of fresh broccoli (can use frozen florets or pieces)
1-12.5 oz can Worthington Fri-Chik, drained and diced (reserve liquid)
Seasoned bread crumbs or corn flake crumbles

Cashew Sauce:

2 1/4 C raw cashews
3 C water
3 heaping Tbsp Brewers Yeast
3 Tbsp onion powder or dried onion flakes
1 1/2 tsp garlic powder
3 tsp salt
3 Tbsp lemon juice
3/4 C oil
Liquid from Fri-Chik

Cook noodles according to package instructions, rinse and drain. Put into a large mixing bowl, set aside. Prepare broccoli by cutting up into thumb nail size pieces. Add broccoli and Fri-Chik to cooked noodles. Put all the cashew sauce ingredients into a Vita-Mix or blender and run on high until liquefied. Pour over the noodle mixture and mix well. Pour into greased casserole dish and cover. Bake at 350° for one hour. Remove lid and sprinkle with bread or corn flake crumbs and return to oven until browned.

This dish can be made ahead of time and frozen before baking. Thaw overnight in refrigerator before baking.

Servings: 10-12

Submitted by Ginny Frost

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: Noodle Casserole Deluxe

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

Angel Biscuits

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Light and fluffy as a cloud, these biscuits are “angelic” to be sure!

1/3 C warm water (105° to 115° F) 1 pkg active dry yeast
1 Tbs brown sugar
1 1/2 C unbleached white flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 C shortening
3/4 C cultured buttermilk—from skim milk (or soured milk*)

In small bowl, combine water, yeast, and brown sugar. Let stand until foamy.

In a large bowl, stir together flour, baking powder, baking soda, and salt. Using a pastry blender, cut in the shortening. Add the yeast mixture and buttermilk and stir until a soft dough forms. Knead on a lightly floured surface for 30 seconds. Pat or roll to 1/2″ thick. Cut with a biscuit cutter, rerolling and cutting the scraps of dough. Place on ungreased baking sheet. Bake at 450° F for 7 to 9 minutes or until golden brown.

*If you don’t have buttermilk use this: In a 1-C glass measuring cup, measure 1 Tbsp lemon juice or vinegar, then add enough 1% low fat milk to measure 1 cup. Let stand for 5 minutes.

Servings: 22 biscuits

Submitted by Debby Shabo Wade 

Read more at the source: Angel Biscuits

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

Sweet Potato Bread

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If you like pumpkin bread, you will love this too! This recipe is dairy free and has the option of being oil free as well.

3 1/2 C whole wheat flour

2 1/2 C raw brown sugar
1 tsp nutmeg
3 tsp cinnamon
1 1/2 tsp salt (optional)
3 tsp baking powder
2 Tbsp Ener-G powder
1 C vanilla soy milk
1 C unsweetened applesauce or 3/4 C canola oil
1- 29 oz can sweet potatoes, drained

Preheat oven to 350°. In a large mixing bowl, mash sweet potatoes. Add all other ingredients and mix until blended. Pour mixture into 2 greased or sprayed loaf pans. Bake for 45 to 55 minutes, until knife inserted into center comes out clean.

Servings: 2 loaves

Submitted by Dorothy Fletcher

Read more at the source: Sweet Potato Bread

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

Lemon Lentil Pasta Salad

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A light and lovely Mediterranean salad with crunch and spice.

1/2 C lemon juice (fresh-squeezed or bottled)
1 1/2 tsp salt
1/4 C olive oil
2 dashes hot sauce
2 cloves garlic, minced
2 C uncooked lentils
4 C water
2 C uncooked pasta shells
2 stalks celery, thinly sliced
2/3 C grated carrots
1/2 C chopped fresh parsley (or mint)
1/2 C pinenuts

In a small bowl, combine lemon juice, salt, olive oil, hot sauce, and garlic. Use wire whisk to blend. Refrigerate.

In a medium saucepan, combine lentils and 4 C of water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender but not mushy (about 15 minutes). Drain and rinse with cool water. Set aside.

Cook pasta according to package directions until shells are tender but still firm. Drain and rinse with cold water.

In a large bowl, combine pasta, lentils, and remainder of ingredients. Pour dressing over salad and toss gently. Refrigerate overnight.

Serving suggestions: Place leaf lettuce on a platter and spoon salad onto lettuce.

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: Lemon Lentil Pasta Salad

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

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