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Carob Chip Cookies

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Nothing can be better than a “chip” cookie.

3/4 C vegetable margarine
2/3 C brown sugar
1/3 C evaporated cane juice crystals
1 Tbsp EnerG egg replacer dissolved in 4 Tbsp water or soymilk
1 tsp alcohol-free vanilla flavoring
1 C unbleached all-purpose flour
3/4 C whole-wheat pastry flour
1/4 C carob powder
1/4 C Roma
1 heaping tsp Featherweight baking powder
1/2 tsp salt
1 1/2 C your favorite carob chips
1/2 C your favorite chopped nuts (I use macadamia nuts.)

Preheat oven to 375° F. In a large bowl, cream margarine and sugars. Add egg replacer and vanilla flavoring. In a small bowl, combine dry ingredients. Add dry ingredients to creamed ingredients, stirring until soft dough forms. Add carob chips and nuts. Spoon by the tablespoonful onto an ungreased baking sheet. Bake until cookies are set and bottoms are lightly browned. Transfer cookies to wire rack to cool.

Servings: 4 dozen cookies

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: Carob Chip Cookies

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

Divan Cream Sauce

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Creamy and slightly tart sauce that would be great over vegetables or entrees.

2 Tbsp margarine
2 T flour
1 C skim milk
1 Tbsp lemon juice concentrate
1 C sour cream

In medium sauce pan over medium heat, melt margarine. Add flour to make a thick paste. Slowly add milk and whisk till smooth. Cook until thickened. Remove from heat and add lemon juice and sour cream and whisk until smooth. Serve Warm.

Serving Suggestions: Spoon over patties or roasts. Can be used on vegetables as well.

Servings: 2 1/4 cups (approximately 15 servings)

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: Divan Cream Sauce

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

Fresh Overnight Pickles

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Fresh crisp pickles could be yours tomorrow if you make this today!

3 C water

1/3 C lemon juice
3 Tbsp sea salt
1 clove garlic, chopped
1/4 Tbsp dill seed
3-4 cucumbers, unpeeled and sliced (enough to fill a 1 quart jar)
1 grape leaf (optional)

Bring water, lemon juice, and sea salt to a boil. Place grape leaf, garlic, and dill seed in quart jar. fill jar with sliced, unpeeled cucumbers. Pour boiling brine into a quart jar until cucumbers are covered. Put on lid and cool. Place in refrigerator overnight and enjoy fresh crisp pickles the next day.

Submitted by Noelle Moffit

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 Overnight Pickles

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

Wild Rice Casserole

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Here’s a simple way to prepare a healthy entree that will please friends and family.

1 C brown rice
1 C wild rice
1 15oz can crushed tomatoes
2 C Velveeta cheese, cubed
1 C chopped onion
1/2 C oil
2 C sliced black olives
2- 4oz canned mushrooms
1/2 tsp salt
3 C hot water

Soak wild rice in 5 cups of water overnight. Drain rice. Combine brown rice, wild rice, tomatoes, cheese, onion, oil, salt and mushrooms. Place in 8 by 12 casserole dish. Add 3 cups of hot water. Bake at 350° for 2 1/2 hours.

Servings: 6-8

Submitted by Becky Anderson

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: Wild Rice Casserole

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

Vegetarian Stroganoff

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A “yummy to the tummy” vegetarian version of Stroganoff.

1 pkg (8 oz) egg noodles
1 C Morning Star Burger Crumbles
1- 10 oz can cream of mushroom soup
1 1/2 Tbsp cooking oil
1 1/2 C sour cream
12 C onion, chopped

Cook noodles as directed and then drain. While noodles are cooking, saute onions in oil until almost transparent. add Burger Crumbles and continue to cook for about 10 minutes, stirring occasionally. Add sour cream and mushroom soup to skillet. Simmer for 5 to 10 minutes. Combine sauce with noodles and serve.

Servings: Approximately 5

Submitted by Michele Heath

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: Vegetarian Stroganoff

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

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