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Potato-Chive Rolls

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Light in texture with the addition of potato flakes and made more savory with the taste of chives.

4 l/2 C unbleached white flour
1 C instant potato flakes
1 Tbsp granulated sugar
4 teaspoons dried chives
2 tsp salt
2 pkg active dry yeast
2 C skim milk
1/2 C sour cream (fat-free can be used)
2 eggs (or 1/2 C egg substitute)

In a large bowl, combine 1 1/2 C flour, potato flakes, sugar, chives, salt, and yeast; mix well.

In small saucepan, heat milk and sour cream until very warm (120° to 130° F).

Add warm liquid to flour mixture. Beat in eggs. Beat 2 to 3 minutes. Stir in additional flour to form a stiff dough. Place dough in large, greased bowl. Cover and let rise till doubled (about 45 to 55 minutes).

Grease a 9″ x 13″ baking pan. On well-floured surface, knead enough flour into dough till it is no longer sticky. Divide dough into 24 pieces and shape into balls. Place in baking pan. Cover and let rise until doubled (about 30 to 35 minutes). Bake at 375° for 25 to 35 minutes or until golden brown. Remove from pan and cool on wire racks.

Servings: 24 rolls

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: Potato-Chive Rolls

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

Scrambled Tofu

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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

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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.

Whole Wheat Pumpkin Bread

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A different version of pumpkin bread that incorporates wheat flour with cornmeal.

2 1/2 C whole wheat flour

1/2 C finely ground corn meal
2 tsp baking soda
1 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt
2/3 C butter at room temperature
2 C sugar
2 C canned pumpkin
4 eggs
2/3 C water
1 C raisins
1/2 C chopped nuts

Stir together flour, cornmeal, baking soda, salt, and spices. Set aside. Blend butter and sugar together. Beat in the pumpkin, eggs and water. Add dry ingredients and beat until just blended. Pour batter into 2 greased loaf pans and bake for 1 hour at 350°. Let cool in pan for 10 minutes, then turn on wire rack to cool completely.

Servings: 2 loaves

Submitted by Margaret Nyangua

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: Whole Wheat Pumpkin Bread

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

Stuffed Baked Apples

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These would really smell wonderful in the morning, mmm…

6 lg Rome Beauty/Golden Delicious/or other baking apples

3 Tbsp raisins
2 Tbsp chopped walnuts or other nuts
1 Tbsp dates, chopped
1/4 C honey or brown sugar
1 tsp ground coriander
1 Tbsp lemon juice
water to cover bottom of baking pan, 1/4 inch deep

Wash and core apples, peel or slit around center. Place in deep baking dish. Mix raisins, walnuts, and dates. Place a tablespoon of mixture in the center of each apple. Mix honey, coriander and lemon juice. Pour a teaspoon into each center of each apple. Mix a cup of water with the rest of the honey mixture and pour over apples. Pour more water over apples to form a 1/4 inch deep layer of water in pan. Cover with lid or foil. Bake at 375° until tender when pierced with a fork (about 45 minutes). Serve hot or at room temperature. May topped with 2 tablespoons of yogurt or cream.

Servings: 6

Submitted by Kimberly Kyle

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: Stuffed Baked Apples

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

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