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Fruit Salad with Apple Nut Cream

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Delicious raw fruit salad with a tasty nut cream topping. Sure  to appeal to the fruit lovers in your family!

Fruit Salad:

Squeeze the juice from the following:

3 oranges
1/2 grapefruit (preferably Ruby Red)

Place in juice in bowl. Add the following: 

1 pineapple, diced 
1 grapefruit, peeled and sectioned
3 oranges, peeled and sectioned
2 Bartlett pears, peeled and sectioned 
1/2 lbs each of green and red grapes, sliced in half
1 pint strawberries, sliced

Set this fruit mixture aside.

Nut Cream:
Peel and cut up 2 Golden Delicious apples and blend with 1/4 cup of water. To this add 1-1 1/2 cup of raw cashews adding 1/2 cup at a time. Add water as needed to make cream as thick or thin as needed. Add pinch of salt and 2 Tbls of honey to sweeten.

Servings: 12

Submitted by Michelle Clark

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: Fruit Salad with Apple Nut Cream

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

Almond-Oat Scones

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Mix up breakfast a bit, instead of plain old toast try these delicious scones instead!

1 1/2 C unbleached flower
1 tsp baking powder
1/4 tsp salt
1 1/3 C quick oats
3 Tbsp brown sugar
1/2 C canola oil
5 Tbsp silvered almonds
1/2 C coconut
1/2 C soy milk

Preheat oven to 375° and coat a large baking sheet with nonstick cooking spray. Sift unbleached flour, baking powder and salt into a mixing bowl. Mix quick oats and brown sugar into the sifted dry ingredients. Add oil to dry ingredients and toss with a fork until texture resembles coarse crumbs. Stir in the almonds and coconuts. Add 1/2 cup of soy milk, stirring to combine and moisten all the flour. Knead a few times to combine the ingredients thoroughly (avoid over kneading or the dough will have a tough texture). Drop by spoonfuls onto greased cookie sheet and flatten with a fork. Bake for 12 to 15 minutes or until golden.

Servings: 6

Submitted by Talea Kyle

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: Almond-Oat Scones

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

Tofu Fruity Ice Cream

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Love ice cream but need or want to avoid dairy products? Try this “To-Fruity” and you will not feel deprived!

4- 1 lb pkgs firm tofu

2 scoops of tofu or soy milk powder
1 fresh whole pineapple, peeled and sliced
1 dozen med peaches, peeled and sliced
1 1/2 C raw unfiltered honey
1/4 C pure vanilla

Mix all ingredients in a large bowl. Place small portions into blender and liquefy. Transfer liquid to an ice cream freezer bowl. (Cuisinart). Repeat process until the entire batch has been liquefied and transfered to the ice cream bowl. Freeze 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: Tofu Fruity Ice Cream

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

Sam’s Fried Chicken

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Mock “fried chicken” that is easy to prepare and serve. Bonus recipe for Tartar sauce is included.

2 lg rolls Worthington frozen Chic-ketts, thawed

1 qt cultured buttermilk, from skim milk
2 C unbleached white flour
1 C yellow cornmeal
2 Tbsp garlic powder (or to taste)

Tartar sauce:

1 C fat-free Miracle Whip
2 Tbsp sweet pickle relish
1 Tbsp chopped onion

Thaw Chic-Ketts and tear into medium-sized chunks. Pour buttermilk over torn Chic-Ketts until covered completely. (You may not have to use all the buttermilk.) This can sit for up to one week before frying.

In gallon zip-lock bag, mix flour, cornmeal and garlic powder. Drain Chic-Ketts (do not save the buttermilk—it doesn’t taste the same). Drop small portions into zip-lock bag and shake until thoroughly coated. Best if fried immediately in a deep-fat fryer until golden. Serve hot or cold with tartar sauce.

Please note: the nutritional figures are out of proportion due to the amount of buttermilk used for soaking the Chic-Ketts. In actuality, only around 1/4 to 1/2 c buttermilk is used.

Servings: 20

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: Sam’s Fried Chicken

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

Mocha Carob Banana Shake

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The perfect smoothie to satisfy your cravings.

2 medium frozen bananas
1 1/2 C your favorite vanilla soy or rice milk
3/4 C your favorite carob chips
2 Tbsp pure maple syrup
1 Tbsp Roma

Blend all ingredients in blender until smooth. Serve.

Servings: 2-4

Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 AnswersForMe.org. Click here for content usage information. 

Read more at the source: Mocha Carob Banana Shake

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

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