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Breakfast Pudding

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A healthy version of bread pudding that makes a special breakfast treat!

4 C brown rice, millet or buckwheat, cooked 
       (rice =1 1/3 C dry + 2 2/3 C water; millet or buckwheat = 1 C dry + 3 C water)
1 C raisins, or other chopped dried fruit
1/4 C raw slivered almonds or pecans or other nut pieces
1 Tbsp pineapple juice, concentrated
1 C cashews, washed and sterilized, or raw almonds
2 C water
1/2 C dates, chopped
1 tsp vanilla
2 Tbsp pure maple syrup

Mix first 4 ingredients toegether and spread into an 8×12 cake pan. Blend remaining ingredients in a blender and pour over first mixture. Mix well.

Bake at 350° until set, about 45 minutes.

Servings: 12 squares

Submitted by Bonnie Sue Patten

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: Breakfast Pudding

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

Meatloaf II

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Leftovers are great for sandwiches because it is so firm, yet moist. A must try.

1/2 C margarine*
1 lg onion chopped
1/2 lb Velveeta Lite (or 1 8-oz pkg cream cheese)*
6 slices whole-wheat bread, cubed
1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
1/2 tsp ground sage
1/4 tsp garlic salt
4 eggs*

In a medium skillet over medium-high heat, saute onion in margarine. Turn heat down and add Velveeta. Stir constantly until cheese has melted. Set aside.

In a large bowl, combine burger, bread, sage, salt and eggs. Add cheese sauce. Mix well. Pour into a greased 9″ x 13″ baking dish.

In a small bowl, combine 1/4 C ketchup, 2 Tbsp water, and 2 Tbsp brown sugar. Pour over meatloaf. Bake at 350° F for 45 minutes.

*Lite Version Substitution

1/4 C margarine and 1/4 C evaporated milk
1 8-oz pkg fat-free cream cheese
1 C egg substitute

Servings: 15

Submitted by Debby Shabo Wade
Recipe by Ruth Colvin 

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: Meatloaf II

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

Garden Patch Potato Salad

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Makes a pretty appearance on a bed of lettuce…can be made in “lite” as well. 8 C cooked, peeled, and cubed potatoes

2 C chopped fresh zucchini
1 C thinly sliced celery
3/4 C grated carrots
3 Tbsp finely-chopped onion
2 C sour cream (lite sour cream can be substituted)
2 Tbsp vinegar or lemon juice
1 Tbsp granulated sugar
1 tsp salt
1/2 teaspoon dill weed
1/4 tsp celery salt

In a large bowl, combine cubed potatoes, zucchini, celery, carrots, and onion. Toss together lightly. Set aside.

In a small bowl, combine remaining ingredients. Mix well. Add to vegetables and mix lightly. Chill in refrigerator until ready to serve.

Serving suggestions: If you want to make this special, you can pour the salad into a lightly greased 3-qt bowl, or mold and chill. When ready to serve, invert onto a bed of  leaf  lettuce and garnish.

Servings: 12

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: Garden Patch Potato Salad

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

Peanut Butter Chocolate Dream Pie

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A rich and smooth dairy less pie that can be made with carob or chocolate and with your choice of sweeteners. Any choice is sure to be delicious!

1- 12 to 14 oz tub tofu, silken or firm (or 2 aseptic packages)

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 in. pie

Drain and paper towel the tofu gently. Place all ingredients except peanut butter and chips in a blender or food processor until smooth. Gradually add peanut butter. Then add chips until they are completely ground up. Pour filling into your favorite pie crust and bake at 350° for 20 to 25 minutes. Cool to room temperature, then refrigerate for an hour or two before serving. Store in refrigerator.

Submitted by Shari Beaver

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: Peanut Butter Chocolate Dream Pie

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

Old-Fashioned Bread Pudding

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Grandma and Grandpa had this dessert when they were growing up!

1 lb French bread

4 C skim milk
2 C granulated sugar
3 eggs (or 3/4 C egg substitute)
1 1/4 C raisins
1 C chopped pecans (optional)
2 Tbsp vanilla extract
 

Imitation rum sauce:

1/4 C sugar
1 Tbsp cornstarch
1 C skim milk
1/8 tsp salt
1 1/2 tsp imitation rum extract
1 tsp margarine
1 tsp vanilla extract

Tear or cut bead into 1″ pieces. Place in a large bowl. Add milk and let stand until milk is absorbed into bread.

In a large bowl, combine sugar, eggs, raisins, nuts, and vanilla. Beat till mixed. Add to bread mixture, stirring well. Pour into greased 9″ x 13″ pan. Bake at 350° F for 40 minutes or until set.

In a small saucepan over medium-high heat, mix sugar, cornstarch, milk, and salt. Bring to a boil and cook until thickened. Remove from heat and add rum extract, margarine, and vanilla.
Serve pudding warm with warm rum sauce.

Servings: 20

Submitted by Debby Shabo Wade

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: Old-Fashioned Bread Pudding

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

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