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Listing 20 Recipes in this Category - Vegetarian

Recipes	Author	Rating	Hits
Banana Biscuits	N/A	43.00	8493
Baked Lima Beans	N/A	0.00	9198
Fruit Pizza	N/A	32.00	11614
Southern Baked Tofu	N/A	4.00	11285
Hummus	N/A	9.00	12396
Mushroom Madness	N/A	4.00	12881
Chestnuts & Rice	N/A	8.00	13247
TVP Sloppy Joes	N/A	0.00	13739
Lentil Tomato Stew	N/A	0.00	14347
Carrot Cabbage Casserole	N/A	2.00	15086
BROCCOLI AUGRATIN	N/A	14.00	15593
Cooked Amaranth	N/A	3.00	16051
Angel hair Pasta with creamy tofu tomato sauce	N/A	3.00	16626
Vegan Apple Strudel	N/A	0.00	16741
Vegetarian, Diabetic, Low-Fat Artichoke Tomato Alfredo	N/A	4.00	17336
Asparagus/Mushroom Casserole	N/A	0.00	17337
Cream Of Asparagus Soup With A Touch Of Fresh Dill	N/A	0.00	17547
Avocado-Tofu-Egg Dip	N/A	3.00	17871
Nondairy Avocado	N/A	3.00	16969

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Pick of the Week

Title:FRESH APPLE CAKE - Author: - Contributor:

Ingredient:
1 c. oil
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. baking powder
4 c. apple, finely chopped
1/2 c. coconut
1/2 tsp. vanilla

Direction:
Beat together oil, sugar, eggs and vanilla. Add apples, and set aside. Sift together flour, salt, baking soda, powder and cinnamon. Add dry ingredients to apple mixture. Mix well. Add coconut. Spread into a greased and floured 9 x 13 inch pan (or two 8 x 8 inch pans). Bake at 350 degrees for 35 to 40 minutes. Cool in pan. For individual cakes. Divide mixture by filling 18 to 24 cupcake/muffin tins 3/4 full. Use paper liners. Bake at 350 degrees for 30 minutes. Mary Miranda