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Tofu/Tater Burritos

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Ole´ to this south of the border inspired breakfast treat!

8 Yukon Gold potatoes
1-12 or 14 oz container of tofu
2 tsp onion salt or powder
1/2 tsp garlic powder
1 pinch turmeric
3 Tbsp olive oil
1 squash, diced
1 bell pepper, diced
1 onion, diced
black or green olives, chopped
flour tortillas
jar of salsa

Preheat oven to 425°. Cut potatoes in cubes and place in plastic container with lid. Pour in 2 tablespoons of olive oil, 1 tsp of onion salt, 1/4 tsp garlic powder. Shake well until potatoes are evenly coated with seasonings. Empty onto baking sheet and place in oven. Cook until potatoes are tender then remove from oven.

Drain and rinse tofu, cutting into cubes. Place in plastic container with lid. Add turmeric, 1 tsp of onion salt, 1/4 tsp of garlic powder and 1 tablespoon of olive oil. Pour into skillet and saute on medium heat. Add diced squash, bell pepper and onion. Saute until vegetables soften, usually 5 to 10 minutes. Add olives and potatoes to sauted vegetable and tofu mixture. Warm tortillas and fill with mixture. Season with salsa.

Servings: 4

Submitted by Glenna Eady

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/Tater Burritos

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

Morningstar Farms Sausage and Spinach Quiche

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Pretty presentation and the flavor is divine. And yes, real men do eat quiche!

1 prepared pie crust

1 1/2 C grated low-fat Swiss cheese
4 frozen Morningstar Farms Breakfast Patties, thawed and crumbled
1/2 C Pepperidge Farm bread stuffing mix
1/2 of a 10-oz pkg frozen shipped spinach, thawed and drained
3/4 C egg substitute
1 1/2 C skim milk

Sprinkle Swiss cheese on bottom of pie shell. Top with crumbled patties, stuffing mix and spinach.

In a medium bowl, combine eggs and milk. Beat well and pour over sausage mixture. Bake uncovered at 325° F for 50 to 55 minutes or until a knife inserted in the center of the pie comes out clean. Let stand 10 minutes before cutting.

Servings: 12

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: Morningstar Farms Sausage and Spinach Quiche

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

Mr. Knowles’ Scrumptious Squash and Green Tomatoes

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Green tomatoes add delicious variety to this summer squash recipe.

2 Tbsp olive oil
4 medium yellow squash
2 small green tomatoes, sliced
1/2 medium onion, chopped
Water
Salt or McKay’s No MSG Chicken-Style Seasoning to taste.

Place a small amount of olive oil in a cast-iron skillet. Heat and add 1/2 the squash, searing. Add rest of squash, green tomatoes, and onion, stirring constantly. Reduce to low heat, add a little water, over and steam until desired tenderness. Season to taste.

Servings: 6-8

Recipe by Donna Green Goodman

This recipe appeared in the December 2006 Message Magazine. Used with permission. 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: Mr. Knowles’ Scrumptious Squash and Green Tomatoes

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

Scotch-A-Roo Bars

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A hit with the kids-even the older ones!

6 C Rice Krispies cereal
1 C granulated sugar
1 C light corn syrup
1 C peanut butter (creamy or chunky)
1 C semisweet chocolate chips
1 C butterscotch chips

In a large bowl, measure Rice Krispies. Set aside.

In a medium saucepan over medium-high heat, combine sugar and corn syrup. Bring to a boil. Boil for exactly one minute. Remove from heat and add peanut butter. Stir until well blended. Pour over Rice Krispies and stir until cereal is well coated. Spread evenly into 9″ x 13″ greased cake pan.

Measure chocolate chips and butterscotch chips into a small glass bowl. Put in microwave for 1 to 1 1/2 minutes on high. Remove and stir well. Spread over Rice Krispies mixture. Cut into 25 pieces.

Servings: 25 bars

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: Scotch-A-Roo Bars

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

No Bean Minestrone

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For those who like the taste of minestrone soup but wish to avoid the beans–try this recipe.

2-3 Tbsp extra virgin olive oil

1 lg onion, diced
3-4 cloves garlic, minced
2 stalks celery with leaves, diced
2 carrots, peeled and sliced
2 med potatoes, peeled and diced
2 zucchini, sliced
1 lg fresh tomato, peeled and diced
1 can (16 oz) Italian tomatoes
1/4 C chopped fresh parsley
1/2 tsp each: salt, sugar, pepper, oregano, basil
1 qt stock (McKay’s seasoning)
1/2 head green cabbage, sliced fine
1 bay leaf
1 C small pasta or broken spaghetti
Parmesan cheese

Pour about 2-3 tablespoons of olive oil in large stock pot. Cook onion and garlic, celery and carrot for 5-10 minutes, Add the rest of the vegetables except spinach. Add seasoning and stock, bring to a boil then reduce heat and cover. Simmer 1 hour stirring occasionally. Add pasta last 10 minutes. When the pasta is done add spinach and cook 5 minutes. Remove bay leaf. Serve with Parmesan cheese, if desired, and crusty bread.

Servings: 6-8

Submitted by Betty Fike

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: No Bean Minestrone

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

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