Submitted by: Marilyn " A version of fried rice using tofu and pineapple. Light, tasty, and easy. Serve with hot sauce or extra soy sauce. " Ingredients 1 (8 ounce) can crushed pineapple with juice 4 cups water 2 cups white rice 1 tablespoon peanut or walnut oil 2 eggs, beaten 1/2 teaspoon sesame oil 1 (12 ounce) package tofu, diced 3/4 cup chopped mushrooms 3 tablespoons soy sauce 3 green onions, thinly sliced 1 cup diced carrots ...
From: V.R. Peterson - vmp@bigfoot.com This salad is as appealing to the eye as it is to the taste buds. The recipe calls for a minimal amount of oil, but you can eliminate even that if you want and the dish will still be delicious. 1 lb (450 g) small yellow squash, or zucchini (courgettes), or combination of both, sliced diagonally 1 lb (450 g) small, ripe tomatoes, cut in wedges 1/2 cup purple onion, sliced into narrow strips 1/4 cup packed fresh basil leaves 1/4 cup white wine vinegar 1+1/2 tsp olive oil 1 clove garlic, minced ...
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 ...
Ingredients
Ingredients
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
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
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
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
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
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
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
Ingredients
