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Curried Gluten and Potatoes

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This would star as a delicious side dish or perhaps as a main dish, too.
 

2 lg potatoes
4 C water
1- 20 oz can vegetable scallops
2 Tbsp oil
2 tsp curry powder
1 1/2 tsp sugar

Cook potatoes with skins on. Cool, peel, and cut into chunks to make 2 cups. Drain scallops, reserving the liquid. Cut into one inch pieces. In hot wok add oil, curry, potatoes, and scallops. Stir fry for 2 minutes. Add the sugar and reserved liquid. Cook covered until the sauce begins to thicken.

Submitted by Eileen Lapree

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: Curried Gluten and Potatoes

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

Prune Whip

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Try this as an oil substitute for baking desserts or breads.

1 1/3 C pitted prunes
1/4 C + 2 Tbsp hot water

In blender, combine pitted prunes and hot water. Blend on high speed, scraping down sides until smooth.

Just because the package says “pitted prunes” does not mean there will not be a pit. Squeeze each prune before putting it in the blender.

Servings: 1 cup 

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: Prune Whip

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

Tuno Noodle Casserole

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If you like the taste of seafood, you will love this recipe. The combination of flavors is wonderful, and the preparation is so easy.

1 12-oz pkg egg noodles

4 stalks celery, chopped
1/4 C chopped green pepper
1/4 C chopped red pepper
1 10.75-oz can cream of mushroom soup
1 C 1% low-fat milk
1/2 C cashew pieces
1 C fat-free sour cream
1 12-oz can Worthington Tuno, drained (use 3/4 of a can for a milder flavor)

Topping:

1 C seasoned bread crumbs
2 Tbsp grated Parmesan cheese

In a large kettle, cook noodles according to package directions. Drain. Pour noodles into large bowl and add all other ingredients—except bread crumbs and Parmesan. Stir well. Pour into 9″ x 13″ baking dish.

In a small bowl, mix bread crumbs and Parmesan cheese. Sprinkle over noodle mixture. Bake at 350° F for 35 to 40 minutes.

Servings: 15

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: Tuno Noodle Casserole

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

Creamy Coconut Whip

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Delicious and nutritious whipped topping that is dairy free and sugar free!

2-14 oz cans coconut milk, cold
1/8 tsp sea salt
1 tsp stevia glycerite (Now Food Brand)
1 tsp vanilla
1-2 tsp clear gel (pre-cooked cornstarch)

Place the 2 cans of coconut milk in the refrigerator over night to cool. The next day, empty cans into your blender, add salt, stevia and vanilla. Blend on high for 2 minutes until the milk starts to get thick and creamy. Add the clear gel and blend well. Cream will get thicker when refrigerated again. Serve with cakes and puddings or any other dessert that you might use whipped cream.

Servings: 8-1/2 C

Submitted by Caroling Brutsche

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 Coconut Whip

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

Tortilla Burger Casserole

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Spicy and delicious…this casserole blends tasty ingredients together.

1 lg onion, chopped
1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
1 10.75-oz can tomato soup
1 15-oz can tomato sauce
1 15-oz can water
1 pkg taco seasoning
1 doz corn tortillas, torn into bite-sized pieces
1 16-oz can sliced black olives, drained
1 C grated cheddar cheese (optional)

In a large skillet over medium-high heat, water-saute* onion. Add crumbled burger, tomato soup, tomato sauce, water, taco seasoning, and black olives.

In a 9″ x 13″ baking dish, lager torn tortillas and sauce ending with cheese. Bake at 350° F until bubbly (35 to 45 minutes). Serve with a dollop of far-free sour cream, if desired. Leave off the cheese topping to cut down on calories and cholesterol.

Servings: 15

Submitted by Debby Shabo Wade
Recipe by Jeanne Jarnes

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: Tortilla Burger Casserole

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

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