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Four-Bean Salad

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A twist on the old classic, “Three Bean Salad”. If you love the beans you will enjoy this salad with even more bean varieties…

1- 14 1/2-oz can cut green beans
1- 14 1/2-oz can cut yellow beans
1- 14 1/2-oz can red kidney beans
1- 14 1/2-oz can garbanzo beans
1/2 C canola oil
1/2 C white vinegar (or lemon juice)
3/4 C granulated sugar
1 tsp salt
1/2 C chopped green pepper
1 medium white onion, sliced

Using strainer, drain all beans.

In a medium bowl, mix oil, vinegar, sugar, and salt. Set aside.

In a large bowl, combine beans, green pepper, and onion. Pour dressing over beans. Stir gently. Store in refrigerator.

Servings: 15

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: Four-Bean Salad

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.

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.

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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