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Mushroom Vegeburger Loaf

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This savory and tasty loaf will delight everyone at dinner tonight.

2 Tbsp canola oil
1 lg onion, chopped
1 C chopped fresh mushrooms
1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
2 C grated raw potatoes
4 pkg G. Washington Broth
1 12-oz can evaporated milk*
4 eggs*
1 tsp ground thyme
1/2 tsp salt

In a small skillet over medium-high heat, saute onion in oil. Set aside.

In a large bowl, combine all other ingredients with sauteed onions. Mix thoroughly. Bake in an ungreased 9″ x 13″ pan at 350° F for 40 to 45 minutes or until golden brown. Before serving, cover top of loaf with ketchup.

*Lite Version Substitution

1 12-oz can evaporated skim milk
1 C egg substitute

Serving Suggestions: Can be served with your favorite gravy or sauce.

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: Mushroom Vegeburger Loaf

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

Reese’s Kosher Cup

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Here’s a scrumptious and healthier “Reese’s Cup” to make and try.

4 C carob chips

1 C honey
1 C crunchy peanut butter
1 tsp vanilla

Mix all the ingredients in a sauce pan on low heat until creamy. Pour into glass dish and chill. Cut into squares when thoroughly chilled and serve.

Submitted by Terrilyn Cameron

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: Reese’s Kosher Cup

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

Creamy Crockpot Northern Bean Soup

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An easy to prepare hearty soup to warm your family.

1 lb northern beans, dry
1 medium onion, chopped or 2 Tbsp onion powder
1 Tbsp Bakon seasoning, to taste
1 Tbsp chopped dried parsley
2 garlic cloves, chopped
McKay’s No MSG Chicken Style Seasoning
Vegetarian ham bits
Olive oil (optional)

Wash and sort beans. Place beans in a crockpot. Add water, covering beans (water should be about 2-3 inches above the top of the level of the beans depending on how thick or thin you want the final soup to be). Add onion, Bakon, parsley, and garlic cloves. Turn on low and let cook slowly, preferably overnight or 10-12 hours during the day. When beans are nearly done, add McKay’s No MSG Chicken Style Seasoning and vegetarian ham bits. Adjust to taste. Add optional olive oil.

Serve with cornbread or homemake yeast rolls.

Servings: 8-10

Recipe by Donna Green Goodman

This recipe appeared in the December 2006 Message Magazine. Used with permission. 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: Creamy Crockpot Northern Bean Soup

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

Soft Fruit Sherbet

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Absolutely wonderful dairy free sherbet, try it tonight!

1/2 C frozen pineapple pieces

1/2 C frozen mango pieces
1/2 C frozen raspberries/strawberries
1 banana, quartered
1/2 C fruit yogurt
1/3 C orange juice
1/4 C non alcoholic pina colada liquid mix

Process on low in blender, alternating with high, just until smooth. Serve immediately.

Servings: 4

Submitted by Elaine Nelson

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: Soft Fruit Sherbet

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

Pineapple-Date Bran Muffins

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High in fiber and sweetened with pineapple and date makes this a winning selection!

1 1/4 C unbleached white flour
2 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 C All-Bran cereal
1 1/4 C skim milk
1/2 of a 20-oz can crushed pineapple, drained
1/2 C pitted dates
1/4 C egg substitute
2 Tbsp Prune Whip

In a medium bowl, stir flour, sugar baking powder, and salt. Set aside.

In a large bowl, combine All-Bran, milk, drained pineapple, and dates. Let stand about 5 minutes. Add egg substitute and Prune Whip and mix well. Add flour mixture, stirring only until combined. Fill greased cups of a muffin tin 2/3 full. Bake at 350° F for 18 to 20 minutes or until lightly browned.

Servings: 12 muffins

Submitted by Debby Shabo Wade 

Read more at the source: Pineapple-Date Bran Muffins

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

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