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Fresh Sweet Corn Salad

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Crunchy, flavorful and just plain delicious!

2 lg ears of fresh corn

1 green or red bell pepper, chopped
2 lg ripe tomatoes, chopped
1 C jicama, cubed
1/2 C diced sweet red onion or 5 green onions, chopped
1/4 C fresh cilantro or parsley, minced
lettuce leaves as garnish

Dressing:

2 Tbsp fresh lemon or lime juice
1 Tbsp honey
1 Tbsp olive oil
1/4 C water
1/2 tsp salt
1/2 tsp onion powder
2 cloves fresh garlic, minced
1/4 tsp ground oregano
1/4 tsp ground basil

Place all dressing ingredients in a cup or jar with a tight lid and shake to blend(can be made a day ahead). Chill.

Husk and wash corn, cut kernels of corn from the cobs. Wash remaining vegetables and chop or slice as directed. Mince cilantro or parsley. Place all fresh vegetables, herbs and dressing (may need only 1/3 cup) in a large bowl lined with lettuce leaves.

Servings: 12

Submitted by Susan Lewis

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: Fresh Sweet Corn Salad

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

Pear and Apple Crisp

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A great variation on the popular apple crisp…why make just apple when you can have pear, too?

3 lg ripe pears, peeled and sliced

3 lg tart apples, peeled and sliced
1 Tbsp lemon juice
1/2 C raisins, optional
2 Tbsp turbinado sugar
2 Tbsp whole wheat flour
1 tsp ground cinnamon

Topping:

1/2 C quick cooking oats
1/2 C walnuts, finely chopped, optional
1/2 C packed brown sugar
1/2 tsp ground cinnamon
2 egg whites
2 Tbsp olive oil

Preheat oven to 350°. Combine pears, apples, lemon juice, raisins, turbinado sugar, whole wheat flour and cinnamon in a large bowl and gently stir. Pour fruit mixture into 7 by 11 inch baking pan and set aside. Make topping by combining the oats, walnuts, brown sugar, cinnamon, egg whites and oil in a medium bowl and mix well. Spread evenly over the fruit mixture. Bake for 40 minutes or until fruit bubbles and topping is golden brown.

Servings: 4-6

Submitted by Dixie Jones

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: Pear and Apple Crisp

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

Mexican Casserole

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A wonderful Spanish influenced casserole. A good choice when prep time is short and a flavorful dish is desired.

1 lg bag of corn chips (for less salt, may substitute a dozen corn tortillas)
2-8 oz cans of enchilada sauce
2 C of equal amounts of Monterey Jack and Cheddar cheese
1/2 lb frozen vegetarian chicken roll, sliced and shredded

Garnish:
4 cherry tomatoes
3 sprigs of parsley

Cut through the tomatoes until reaching the stem, separate the tomato but do not pull apart. Use parsley sprigs as the “leaves” for the tomatoes.

Put a thin layer of enchilada sauce into the bottom of a 2 quart casserole. If using tortillas, dip first into hot oil or put on a medium skillet to warm. If using corn chips, layer onto the sauce in casserole, followed by a layer of cheese mixture and a layer of chicken. Use this method if using tortillas as well. Repeat layers until the casserole is filled. Bake in oven at 350° for 45 minutes. Garnish with tomatoes.

Submitted by Foxine Peck

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: Mexican Casserole

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

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.

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.

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