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Raisin-Nut Wheat Bread

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Serve hot or cold for a tasty treat. Makes a great breakfast spread with peanut butter.

3 C whole wheat flour

1/3 c all purpose flour
1 tsp baking powder
12 oz vanilla soy milk
2 Tbsp honey
1/2 C raisins or dried cranberries
1/2 C chopped walnuts

Preheat oven to 375°. Mix together dry ingredients, add in all other ingredients until the dough holds together. Knead dough on lightly floured board until the outside holds together smoothly with a velvety texture. Form into a flattened round log (about 1 1/2 inches high) and place on a greased/sprayed baking sheet. Brush with water and cut a cross or an “X” on the top with sharp knife. Bake at at 375° for 35 to 40 minutes or until browned.

Servings: approximately 10 slices

Submitted by Dorothy Fletcher

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: Raisin-Nut Wheat Bread

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.

Ukranian Borscht

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Vitamin and mineral rich, this soup may be served topped with real or imitation sour cream.

2 Tbsp vegetable oil

1/2 C onion, chopped
2 carrots, sliced thinly
1 stalk celery, bias cut
4 sm raw beets, grated or cut diagonally
1/2 med head cabbage, shredded
4 med potatoes, cubed
1- 16 oz can diced tomatoes
1 Tbsp lemon juice
2 Tbsp McKay’s Seasoning (Brown)
2 pkg George Washington Seasoning (Brown)
8 C water
1/2 tsp basil
1/4 C chopped dill weed
salt to taste
1/2 lb canned green beans, optional
1 clove of garlic, optional

Saute onions and oil in soup kettle or Dutch oven for about 5 minutes, constantly stirring. Add diced tomatoes and lemon juice simmering for 10 minutes. Add McKay’s and George Washington seasonings, water, basil, carrots, celery, beets, cabbage, potatoes and simmer for 1/2 hour. Add dill and salt to taste. Can add optional green beans and garlic.

Servings: 6-8

Submitted by Amy Stuart

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: Ukranian Borscht

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

Apple Burritos

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Innovative recipe that combines tortillas with fruit. Would be wonderful with a whipped topping.

10 Golden Delicious apples, chopped (may substitute other kinds)

3/4 C apple juice concentrate
3/4 C water
3 Tbsp cornstarch
4 Tbsp honey
14 tortillas (flour)

Heat first 5 ingredients on stove until thick. Warm each tortilla and place 1/2 cup of filling in each. Fold in sides and rolled up like burritos. Place on a cookie sheet and bake until crispy, about 15 minutes at 350°.

Servings: 14

Submitted by Talea Kyle

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: Apple Burritos

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

Broccoli and Pea Salad

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A delicious high fiber raw salad that you can serve any day or for special occasions.

1 lg bunch of broccoli cut into bite size pieces
1 sm pkg of frozen peas, thawed or fresh summer peas
2 stalks of celery, sliced thin
1/4-1/2 sliced almonds, dry roasted
1 tsp dill (or more to taste)
1/2-1 C Vegenaise mayonnaise (grape seed is best)

Place vegetables in a large mixing bowl. Add the almond and mix. Add dill and vegenaise mixing thoroughly. Serve at room temperature.

Servings: 4-6

Submitted by Valentina Dragomir

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: Broccoli and Pea Salad

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

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