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Fudgy Carob Brownies

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Brownies have been a favorite with families for years.

1 C whole-wheat pastry flour
1 C oat flour
1 C coarsely chopped walnuts
1/2 C canola oil
1 C honey
4 Tbsp alcohol-free vanilla
2/3 C your favorite soy or rice milk
1 tsp salt
1 1/2 tsp Roma
1/2 C carob powder

Preheat oven to 375° F. Spray an 8″ x 8″ baking dish with vegetable spray. In mixing bowl, stir together first three ingredients. Blend remaining ingredients in blender on high for about one minute or until smooth. Pour liquid mixture into dry mixture and fold together quickly.

Bake at 375° F for 15 minutes. Reduce heat to 350° F and bake for 15 minutes more. Do not overbake. Cool, cut into squares. Frost as desired.

Servings: 10-12

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: Fudgy Carob Brownies

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

Tuno Noodle Casserole

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If you like the taste of seafood, you will love this recipe. The combination of flavors is wonderful, and the preparation is so easy.

1 12-oz pkg egg noodles

4 stalks celery, chopped
1/4 C chopped green pepper
1/4 C chopped red pepper
1 10.75-oz can cream of mushroom soup
1 C 1% low-fat milk
1/2 C cashew pieces
1 C fat-free sour cream
1 12-oz can Worthington Tuno, drained (use 3/4 of a can for a milder flavor)

Topping:

1 C seasoned bread crumbs
2 Tbsp grated Parmesan cheese

In a large kettle, cook noodles according to package directions. Drain. Pour noodles into large bowl and add all other ingredients—except bread crumbs and Parmesan. Stir well. Pour into 9″ x 13″ baking dish.

In a small bowl, mix bread crumbs and Parmesan cheese. Sprinkle over noodle mixture. Bake at 350° F for 35 to 40 minutes.

Servings: 15

Submitted by Debby Shabo Wade

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: Tuno Noodle Casserole

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

Creamy Coconut Whip

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Delicious and nutritious whipped topping that is dairy free and sugar free!

2-14 oz cans coconut milk, cold
1/8 tsp sea salt
1 tsp stevia glycerite (Now Food Brand)
1 tsp vanilla
1-2 tsp clear gel (pre-cooked cornstarch)

Place the 2 cans of coconut milk in the refrigerator over night to cool. The next day, empty cans into your blender, add salt, stevia and vanilla. Blend on high for 2 minutes until the milk starts to get thick and creamy. Add the clear gel and blend well. Cream will get thicker when refrigerated again. Serve with cakes and puddings or any other dessert that you might use whipped cream.

Servings: 8-1/2 C

Submitted by Caroling Brutsche

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: Creamy Coconut Whip

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

Cucumber Cheese Spread

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This classic spread for tea, can be used for other bread products as well.

1 8-oz pkg fat-free cream cheese, softened
1/2 C grated cucumber, drained
1/4 C finely-chopped onion
1 Tbsp finely-chopped fresh parsley
1/4 tsp salt

In a large bowl, whip softened cream cheese with electric beater until fluffy. Stir in the cucumber, onion, parsley, and salt; mix well. Refrigerate.

Serving Suggestion: This is a refreshing spread and is great with crackers, bread, or as a sandwich filling.

Servings: 1 3/4 cups (24 Servings)

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: Cucumber Cheese Spread

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

Broccoli-Cauliflower Confetti

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A simple and beautiful raw salad. Easy to prepare and serve.

1/2 C lemon juice

1 Tbsp sea salt
3-4 garlic cloves
2 Tbsp sesame oil
3/4 C olive oil
4 C cauliflower florets
1 red bell pepper, chopped fine

Combine lemon juice, garlic and salt in blender. With the blender running, pour the sesame and olive oils in a thin stream until well blended. chop broccoli and cauliflower in food processor. Put in bowl and mix with chopped red bell pepper. Mix dressing in and marinate for 1 to 2 hours.

Submitted by Valentina Dragomir

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: Broccoli-Cauliflower Confetti

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

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