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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.

I Love Fall

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Photo by Dreamstime

Dear God: What a glorious day. The leaves just turning their beautiful colors — gold, red, yellow, burgundy. A walk in the woods with my grandsons turned into a wonderful teaching time and exploration about you and your creation. Even though close to freezing, some tiny flowers still held on adding blues and purples to brown of the fallen leaves. Green skinned black walnuts and broken shells scattered on the forest floor led to talks about how you’ve provided for all creation.

Armed with sticks, it was easy to imagine how the David the shepherd boy or David the warrior felt when he was taking care of sheep or escaping King Saul. The path along the creek reminded us of one of David’s more famous psalms: “He leads me beside peaceful streams … and even when I walk through the darkest valley, I will not be afraid for you are close beside me. Your rod and staff protect and comfort me” (Psalm 23 NLT).

In Jesus’ name. Amen.
Dixie Dee Whitted writes from the eastern United States.

Read more at the source: I Love Fall

Article excerpt posted on en.intercer.net from Online prayers.

Alfredo Sauce

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Enjoy this classic Italian sauce tonight on your pasta of choice…lower fat version is included as well.

1/4  C margarine
2 Tbsp dried sweet basil
2 Tbsp dried parsley
1 8-oz pkg cream cheese, softened
1/4 C olive oil
1/3 C grated Parmesan cheese
2 cloves garlic, minced

In a medium saucepan, melt margarine. Add herbs. Add cream cheese, stirring occasionally until melted. Add olive oil, garlic, and Parmesan and blend well. Remove from heat before sauce comes to a boil. Serve hot.

Healthy Choice

2 Tbsp margarine
2 Tbsp flour
1/4 tsp salt
1 C skim milk
2 Tbsp dried sweet basil
2 Tbsp dried parsley
1 8-oz package far-free cream cheese, softened
2 cloves garlic, minced

In a medium saucepan, melt margarine. Add flour and salt and stir. Add milk and stir mixture until thickened. Add fat-free cream cheese, herbs, and garlic. Stir until cream cheese melts. Serve hot.

Serving Suggestion: Serve over any kind of pasta. Especially good on angel hair and linguine.

Servings: 2 cups (approximately 6 serving)

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: Alfredo Sauce

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.

Seafood Delite Salad

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An interesting vegetarian alternative for that seafood flavor!

1/2 C almonds, pre-soaked
1/2 C sunflower seeds, pre-soaked
1/2 C water, if needed
1/2 C celery, minced
1/4 C red onion, minced
1/4 C fresh parsley, minced
1/4 C lemon juice
1/2 tsp sea salt
1/2 tsp kelp powder
1/2 tsp dill weed (or fresh dill)

Process almonds and sunflower seeds through a Champion juicer with blank in place. Use very small amounts of water in alternating fashion if needed to process.

Put mixture into a bowl and add remaining ingredients and mix by hand. Chill and let sit a few hours to meld flavors.

Serve with crackers or wraps or on a bed of red tip lettuce. Will keep in a sealed container in the refrigerator for up to 1 week.

Variation: For salmon flavor, add carrot pulp to color and dill weed to taste. To make Tuno Crackers spread, put 1/2-3/4 C of the mixture onto a Nori sheet and cover with another sheet. Cut into 12 pieces and dehydrate at 110 degrees until crisp, approximately 6 hours.

Servings: ~2 cups of salad

Submitted by Nancy Riedesel

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: Seafood Delite Salad

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

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