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"Cheese" Sauce

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Try this as a cheese substitute mixed with tofu in lasagna or other dishes.

1 C cold water
3/4 C leftover cooked breakfast cereal (such as oatmeal, millet, or barley)
1 1/4 tsp salt
3 Tbsp brewer’s yeast flakes
2 tsp onion powder
1/4 tsp garlic powder   
1/4 tsp dill seed
2 Tbsp tomato paste
2 Tbsp lemon juice concentrate

Put all ingredients in blender. Blend till very smooth—this may take 2 to 3 minutes at high speed. Wear ear protection!

Serving Suggestion: This delicious sauce is useful for potluck favorites such as lasagna (mixed with tofu in place of mozzarella cheese). Use this as a substitute for cheese.

Servings: 2 cups (approximately 12 servings) 

Submitted by Debby Shabo Wade
Recipe by Ann Thrash-Trumbo

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: "Cheese" Sauce

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

Couscous Al fresco

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A salad with versatility. Use as an entree with bread on the side or as a salad with other dishes.

1 pkg- 12 oz whole wheat Near East couscous

8.5 oz jar sun dried tomato pesto
4 C packed chopped fresh spinach
1- 16 oz pkg tomato/basil feta cheese, crumbled
1/4 C pine nuts, toasted

Prepare couscous in pot as directed on package. In large bowl, mix and toss all ingredients and serve.

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: Couscous Al fresco

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

Swedish Meatballs

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Enjoy this classic dish when you are looking for a great potluck recipe or for even a special occasion.

2-3 medium potatoes

20 oz can Vegeburger
4 eggs
1/4 tsp salt
1/4 tsp garlic
1/4 tsp onion salt
1/4 tsp seasoned salt
1/4 C bread crumbs
3 Tbsp cream or canned milk

Sauce:
1 can of mushroom soup
1 C of sour cream

Grate potatoes and place into a cloth and squeeze out excess moisture.
Mix potatoes with all other ingredients. Form mixture into balls and roll in bread crumbs. Fry balls in a deep fat fryer or in a skillet with a lot of oil until done. Set aside. Mix together mushroom soup and sour cream. Place balls in bottom of casserole dish and top with mushroom sauce. Bake at 350° for 30 minutes.

Servings: 6-8

Submitted by Pearl Otis

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: Swedish Meatballs

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

Not Reese’s Carob Candy

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A delicious blend of peanut butter and chocolate flavors.

1 C your favorite carob chips
1 C your favorite peanut butter
1/2-1 C your favorite chopped nuts

Place all ingredients in a microwave-safe bowl. Microwave until chips are softened. Stir and pour batter into a lightly oiled pan. Chill. Cut into squares and serve.

You can also make thie recipe in a double boiler.

Variations:
Add mint
1/2-1 C granola
Chopped coconut

Servings: about 1/2 dozen pieces

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: Not Reese’s Carob Candy

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

Stuffed Shells

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Non-dairy stuffed shells that are easy to prepare. As an added bonus, any leftover stuffing mix can be used for a dip with fresh vegetables.

3 C extra firm tofu

2 C soy mayonnaise
2 tsp basil
2 tsp oregano
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
4 C spaghetti sauce
non-dairy Parmesan cheese, optional 

Mix first 7 ingredients well. Stuff the shells. Layer 1 cup of spaghetti sauce on bottom of 9 by 13 dish. Place stuffed noodles, open side down on the sauce. Pour sauce over the top. Bake at 350°. Dribble soy cheese or other cream over top after baking for 45 minutes then return to oven for 15 more minutes. Garnish top with non-dairy Parmesan cheese if desired.

Servings: Approximately 28 shells

Submitted by Jan Haveman

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: Stuffed Shells

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

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