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Rwanda’s Magnificent Mousse

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This vegan mousse is sure to please.

1 pkg Mori-Nu Silken Tofu, firm
1 pkg Mori-Nu Pudding Mix
1 C carob chips, or more to taste
1 Tbsp Roma
Your favorite vanilla soymilk

Place first four ingredients in a blender. Add enough soymilk to blend easily. Continue blending and adding milk to desired consistency. Place into dessert cups and chill until time to serve.

Servings: 4-6

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: Rwanda’s Magnificent Mousse

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

Fruit Salad with Apple Nut Cream

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Delicious raw fruit salad with a tasty nut cream topping. Sure  to appeal to the fruit lovers in your family!

Fruit Salad:

Squeeze the juice from the following:

3 oranges
1/2 grapefruit (preferably Ruby Red)

Place in juice in bowl. Add the following: 

1 pineapple, diced 
1 grapefruit, peeled and sectioned
3 oranges, peeled and sectioned
2 Bartlett pears, peeled and sectioned 
1/2 lbs each of green and red grapes, sliced in half
1 pint strawberries, sliced

Set this fruit mixture aside.

Nut Cream:
Peel and cut up 2 Golden Delicious apples and blend with 1/4 cup of water. To this add 1-1 1/2 cup of raw cashews adding 1/2 cup at a time. Add water as needed to make cream as thick or thin as needed. Add pinch of salt and 2 Tbls of honey to sweeten.

Servings: 12

Submitted by Michelle Clark

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: Fruit Salad with Apple Nut Cream

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

Almond-Oat Scones

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Mix up breakfast a bit, instead of plain old toast try these delicious scones instead!

1 1/2 C unbleached flower
1 tsp baking powder
1/4 tsp salt
1 1/3 C quick oats
3 Tbsp brown sugar
1/2 C canola oil
5 Tbsp silvered almonds
1/2 C coconut
1/2 C soy milk

Preheat oven to 375° and coat a large baking sheet with nonstick cooking spray. Sift unbleached flour, baking powder and salt into a mixing bowl. Mix quick oats and brown sugar into the sifted dry ingredients. Add oil to dry ingredients and toss with a fork until texture resembles coarse crumbs. Stir in the almonds and coconuts. Add 1/2 cup of soy milk, stirring to combine and moisten all the flour. Knead a few times to combine the ingredients thoroughly (avoid over kneading or the dough will have a tough texture). Drop by spoonfuls onto greased cookie sheet and flatten with a fork. Bake for 12 to 15 minutes or until golden.

Servings: 6

Submitted by Talea Kyle

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: Almond-Oat Scones

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

Blueberry Muffins

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A good vegan version of blueberry muffins. Low in fat, high fiber and vitamin rich.

1 1/2 C self rising flour
1/2 c wheat germ
12 C maple syrup
1/4 C applesauce
1 tsp vanilla
3/4 C soy or rice milk
3 Tbsp oil
1 1/2 C fresh or frozen blueberries
1 ripe mashed banana

Optional topping:

1/2 C oats
1/4 C flour
1/3 C turbinando sugar
1/2 C silvered almonds
Add enough oil to the above dry ingredients until slightly moist. Sprinkle on top of dough.

Place batter into sprayed muffin pans adding optional topping and bake at 350° for 20 minutes or until done.

Servings: 24 small muffins or 12 large muffins

Submitted by Mindy Robertson

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: Blueberry Muffins

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

Chicken Crescent Wreath

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This will soon become your family favorite.

2 tubes (8 oz each) refrigerated crescent rolls
1 C (4 oz) shredded cheddar cheese
1- 10 3/4-oz can cream of mushroom soup
1/2 C chopped fresh broccoli
1/2 C chopped sweet red pepper
4 pieces Fri-chick, chopped
2 Tbsp chopped onion

Arrange crescent rolls on a 12-in pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.

Combine the remaining ingredients. Spoon over wide ends of the rolls. Fold points over filling and tuck under wide ends (filling will be visible).

Bake at 375 degrees for 20-25 minutes or until golden brown.

Servings: 6-8

Submitted by Tammy Williams

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: Chicken Crescent Wreath

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

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