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Muesli

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Muesli is the quintessential perfect breakfast–whole grains, protein and fresh fruit!

5 C rolled oats

2 C pineapple juice
1- 14 oz can coconut milk
2 med ripe bananas
2 Tbsp pure maple syrup
1/2 tsp salt

Place rolled oats in large bowl. Blend pineapple juice, coconut mild, bananas, maple syrup and salt until bananas are smooth and creamy. Pour over oats and mix well. Cover and let sit overnight in the refrigerator. Before serving muesli in the morning, prepare toppings of choice and place in serving bowls. Serve.

Toppings: sliced apples, strawberries, peaches, chopped dates and nuts.

Servings: 6-8

Submitted by LaNaya Achord

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: Muesli

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

Squash Casserole

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Great dish for a potluck or get-together with friends and family.

2 lbs zucchini (or winter squash), sliced
1/4 C chopped onion
1 10.75-oz can cream of mushroom soup
1 C fat-free sour cream
1 tsp McKay’s Chicken-style Seasoning
1 C grated carrots
1 12 1/2-oz can Worthington FriChik (optional) (not included in with nutritional analysis)
1 8-oz can seasoned dry bread crumbs
1/2 C hot water

In a large kettle over medium-high heat, cook squash and onions in boiling, salted water for 5 minutes, drain.

In a large bowl, combine cream of mushroom soup, sour cream and McKay’s Chicken-style Seasoning. Stir in carrots, fold in drained squash, onions, and FriChik (if you choose to use it.) Mix well.

In a medium bowl, combine bread crumbs and boiling water. Spread half the bread crumb mixture in the bottom of a 9″ x 13″ baking dish. Spoon vegetable mixture on top. Sprinkle remaining bread crumbs over vegetable mixture. Bake at 350° F, covered, for 45 minutes.

Servings: 15

Submitted by Debby Shabo Wade
Recipe by Sara Taylor (adapted by Debby 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: Squash Casserole

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

Lentil Soup with Chard or Spinach

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Lentil soup with greens, a nutritional power house of vitamins, minerals and legume protein.

1/4 C olive oil

1 C coarsely chopped onion
2 lg garlic cloves, minced
2 C lentils, rinsed and drained
1 C chopped, peeled tomatoes with juice
1 lb fresh chard or spinach, chopped finely
6-8 C water
salt to taste
1/8-1/4 C vinegar or lemon juice

Heat 2 tablespoons of olive oil in large pot and cook onions until wilted (6-8 minutes). Add garlic and stir for 30 seconds. Add lentils and toss to coat. Pour in tomatoes and stir in chard or spinach. Add 6 cups of water, cover and bring to boil over medium heat. Reduce heat and simmer covered for 50-60 minutes until lentils are tender. Add more water to desired consistency. Season with salt, lemon juice or vinegar. Stir in 2 tablespoons of olive oil just before serving.

Servings: 6-8

Submitted by Glenna J. Eady

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: Lentil Soup with Chard or Spinach

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

Plum Crisp

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Here’s a wonderful way to use the bountiful plums of summer. Serve hot or cold and topped with the ice cream of your choice.

6 C sliced fresh plums

1 C sugar
1 tsp of cinnamon
1/2 C flour
dash of salt

Topping:
1 1/3 C quick oats
2/3 C flour
1 1/2 C brown sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/2 C butter or margarine

Mix first 5 ingredients together and let stand 5 minutes. Stir again and pour into a buttered 9 by 13 inch pan.  Mix first 5 ingredients of topping together, stir well. Mix in softened butter. Sprinkle mixture on top of fruit. Bake at 375° for 40 minutes.

Servings: 6-8

Submitted by LaVella Pinkney

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: Plum Crisp

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

Nutty Crunch Cookies

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Quick and easy and very healthy vegan cookies.

1 C almond or cashew butter

1 C quick rolled oats, dextrinized
1 C oat flour
1 C walnuts, chopped
2/3 C pure maple syrup

For best results, use food processor with “S” blade. Put all ingredients in order into food processor. Let dough sit for a few minutes. Roll into small balls. flatten with a fork or between hands. Cookies will spread a little when baking if dough is mixed in food processor. Bake at 325° for 18-20 minutes.

Servings: 20

Submitted by Dennis and Barbara Kendall

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: Nutty Crunch Cookies

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

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