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Mushroom Paté

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A tasty spread that makes a terrific alternative to traditional meat-based paté. Excellent for topping crackers or spreading on bread, or as a veggie dip. 

1 C mushrooms, button or portabellas
1 C walnuts, soaked and rinsed
1 clove garlic
1 Tbsp Red Miso
3 Tbsp olive oil

Put all ingredients into a food processor and process until smooth. Adjust flavors to suit taste.

Slice zucchini, yellow squash or jicama in thin rings and apply a dollop of paté on top. Makes a lovely hors d’oeuvres tray on a bed of red tip lettuce.

Servings: 1 1/2 cups

Submitted by Nancy Riedesel

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 Paté

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

Old Fashioned Gingerbread Cake

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With the option of making spicy cake fat free, how could you go wrong?

2 1/2 C unbleached white flour
1 1/2 tsp baking soda
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 C shortening*
1/2 C granulated sugar
1 C molasses
1 egg (or 1/4 C egg substitute)
1 C cold water

In a large bowl, combine all dry ingredients. Set aside.

In a medium bowl, combine shortening, molasses, egg, and water. Pour all at once into dry ingredients. Mix together either by hand or electric mixer until thoroughly combined. Pour into greased 9″ x 12″ cake pan. Bake at 350° F for 30 minutes or until a toothpick inserted into center of cake comes out clean. Serve warm with a whipped topping.

*1/4 Prune Whip can be substituted. This dessert will then be fat-free.

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: Old Fashioned Gingerbread Cake

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

Johnny Marzetti

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A tasty blend of all things Mediterranean mixed together…

2 Tbsp canola oil
1/2 C diced green pepper
1 C diced onion
1 C diced celery
1 15-oz can tomato sauce
1 16-oz can tomatoes, chopped and undrained
1 C water
1 Tbsp sugar
1/2 tsp garlic powder
1 4-oz can sliced mushrooms, drained
1 1/2 C dehydrated Worthington GranBurger
8 oz uncooked egg noodles
8 oz grated cheddar cheese

In a large skillet over medium-high heat, saute pepper, onion, and celery in oil until tender. Add tomato sauce, tomatoes, water, sugar, garlic powder, mushrooms, and GranBurger. Cover and simmer for 10 to 15 minutes.

Cook egg noodles as package directs. Drain.

In a large mixing bowl, combine noodles and sauce. Place in a 3-qt casserole. Top with cheese and bake uncovered at 350° F for 20 to 30 minutes.

Servings: 20

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: Johnny Marzetti

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

Herbed Cottage Cheese Scones

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Perfect for a brunch or light dinner when you are looking for something quick and easy.

2 C unbleached white flour
3 Tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground dried mustard
1/2 tsp rosemary
1/4 tsp ground sage
Pinch of salt
3 Tbsp margarine
1 large egg white
1 C cottage cheese (large or small curd)
1/3 C skim milk

In a large bowl, combine flour, brown sugar, baking powder, baking soda, mustard, rosemary, sage, and salt. Using a pastry blender cut in the margarine. Set aside.

In a small bowl, combine the egg white, cottage cheese, and milk. Add all at once to the flour mixture and stir just until a soft dough forms. Knead on a lightly floured surface for 30 seconds. Pat into a greased 8″ cake pan. Brush dough with a little additional milk. Bake at 425° F for 22 to 25 minutes or until golden brown.

Servings: 12 scones

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: Herbed Cottage Cheese Scones

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

Artichoke Pasta Salad

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Mediterranean inspired salad with artichoke hearts, olives, linguine and with a kick of hot sauce.

8 oz uncooked linguine
1 14-oz can water-packed artichoke hearts, drained
2/3 C sliced black olives
1/4 C olive oil
3 Tbsp lemon juice concentrate
2 cloves garlic, minced
3 dashes hot sauce
1/2 tsp salt

Cook linguine according to package directions. Drain, rinse, and set aside.

In a large bowl, quarter artichoke hearts. Add all remaining ingredients—except linguine. Let marinate for one hour. After an hour toss linguine with artichoke mixture. Refrigerate until ready to serve.

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: Artichoke Pasta Salad

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

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