Amazingly Easy Spinach Lasagna
By: Barbi "The cottage cheese with chives gives it that extra flavor, although this adds extra fat because it only comes in 4%. I have also made it with plain low fat (1% or 2% ) cottage cheese and it still tastes great." 2 cartons Deans Cottage Cheese w/ Chives 2 eggs 1 package frozen Spinach, defrosted and well drained 1/2 cup parmesan cheese 5 cloves garlic, shredded 1 cup shredded mozzarella cheese (low or no fat works well too) coupla dashes onion powder 1/4 cup minced dried onions coupla dashes garlic powder coupla dashes sea salt - - - Mix all together (save a quarter of the cheese for top) 1 large ...
Beef Stew – Vegetarian Style
From: Small Household Vegetarian Recipes Index Remarkably similar in taste to real beef stew, but made with kidney beans for that no-cholesterol, no-fat goodness. Ingredients: 1/2 cup dried beans (or one can pre-cooked beans) 2 or 3 cups water Several cloves garlic, chopped coarsely 1 small yellow onion, diced 1 large potato, diced (do not pre-cook) 1 carrot, chopped coarsely 1 portabello mushroom, sliced in 1-inch pieces 1 or two teaspoons each: salt, pepper, and chili powder extra flour or cornstarch (optional) tamari (soy sauce), nutritional yeast flakes (optional) Method: Soak the beans overnight. Rinse and cook for half an hour. Add 2 or 3 cups water ...
Tofu Burgers
Submitted by: Silverwolf Prep Time: approx. 40 Minutes Cook Time: approx. 15 Minutes " This recipe uses tofu that has been frozen for 72 hours and then quickly defrosted. Onion, celery and cheese make these burgers delicious. This is a family favorite at the Silverwolfs' den. Serve in place of meat as a main entree or place on a bun along with your favorite toppings: lettuce, onion, tomato, mayo, etc. These burgers can also be baked in an ...
Lucie's Vegetarian Chili
Posted on | February 7, 2010 | No Comments
Ingredients
Celeriac and Pear Soup
Posted on | February 7, 2010 | No Comments
Ingredients
* 3 tablespoons butter
* 1 clove garlic, minced
* 1 shallot, minced
* 1 onion, chopped
* 4 celeriac (celery roots), peeled and cubed
* 1 carrot, chopped
* 3 stalks celery, chopped
* 1 large potato, peeled and cubed
* 8 cups vegetable broth
* 1 teaspoon crushed black peppercorns
* 1 teaspoon dried tarragon
* 1 teaspoon crumbled dried sage
* 1 tablespoon dried thyme leaves
* 1 tablespoon dried parsley
* 3 pears – peeled, cored, and chopped
* 1/2 cup heavy cream (optional)
* salt and ground black pepper to taste
Cookie Dough Hummus
Posted on | February 7, 2010 | No Comments
Ingredients
* 1 cup hot water
* 1 tablespoon raisins
* 1 pinch ground cinnamon
* 1/4 cup unsweetened applesauce
* 1 1/2 tablespoons peanut butter
* 1 teaspoon vanilla extract
* 1 teaspoon maple syrup
* 1/2 teaspoon canola oil
* 1 teaspoon ground cinnamon
* 1 tablespoon ground flax seed
* 1 (15 ounce) can garbanzo beans, drained
* 1 tablespoon instant oatmeal
* 1 tablespoon shredded coconut
Vegetarian Buffalo Chicken Dip
Posted on | February 7, 2010 | No Comments
Ingredients
* 1 (8 ounce) package seasoned chicken-style vegetarian strips (such as Morningstar Farms® Chik’n Strips), diced
* 2 (8 ounce) packages reduced fat cream cheese, softened
* 1 (16 ounce) bottle reduced-fat ranch salad dressing
* 1 (12 fluid ounce) bottle hot buffalo wing sauce (such as Frank’s® REDHOT Buffalo Wing Sauce)
* 1 cup Colby-Monterey Jack cheese blend
Savory Slow Cooker Squash and Apple Dish
Posted on | February 7, 2010 | No Comments
Ingredients
* 1 (3 pound) butternut squash – peeled, seeded, and cubed
* 4 apples – peeled, cored and chopped
* 3/4 cup dried cranberries
* 1/2 white onion, diced (optional)
* 1 tablespoon ground cinnamon
* 1 1/2 teaspoons ground nutmeg
Directions
Potato Crust Quiche
Posted on | February 7, 2010 | No Comments
Ingredients
* 3 potatoes, peeled and cut into chunks
* 1/4 cup butter, cut into pieces
* 2 eggs
* 1 (5 ounce) can evaporated milk
* 1 (16 ounce) package frozen mixed vegetables, thawed
* 1/2 cup shredded Cheddar cheese
* 1 tablespoon dry bread crumbs
* salt and black pepper to taste
Creamy Tomato Bisque
Posted on | February 7, 2010 | No Comments
Ingredients
* 1/4 cup unsalted butter
* 1 cup chopped onion
* 2 (28 ounce) cans crushed tomatoes
* 1/4 cup anise flavored liqueur (such as Pernod®)
* 1 tablespoon crushed fennel seed
* 4 teaspoons salt
* 1/4 teaspoon freshly ground black pepper
* 2 cups half-and-half
* 1 cup chopped fresh basil
Coconut-Tamari Mushroom Soup
Posted on | February 7, 2010 | No Comments
Ingredients
* 2 cubes vegetable bouillon
* 6 cups boiling water
* 4 cups sliced fresh mushrooms
* 3 tablespoons dried wakame (brown) seaweed
* 3 tablespoons olive oil
* 3 cloves garlic, minced
* 2 (14 ounce) cans coconut milk
* 1/4 cup chopped fresh cilantro
* 1 lime, juiced
* 1 teaspoon tamari, or to taste
Fire-Roasted Tomato and Spinach Pasta
Posted on | February 7, 2010 | No Comments
Ingredients
* 6 ounces linguine pasta
* 1 tablespoon olive oil
* 3 cloves garlic, minced
* 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
* 1 (9 ounce) box frozen creamed spinach, thawed
* salt and pepper to taste
Directions
Cauliflower and Tofu Masala
Posted on | February 7, 2010 | No Comments
Ingredients
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