Low Sugar Sweet and Sour Sauce

Vegetarian Omelet

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Vegetarian Potato Pancakes

2 cups mashed potatoes
3/4 cup oat flour
1 tablespoon dried minced onion
Salt and pepper to taste
2 teaspoons margarine

In medium bowl, stir together all ingredients except margarine. Dough will be soft and sticky.

Melt margarine in non-stick saucepan over medium heat. With floured hands, form dough into four large pancakes. Fry, turning occasionally, until golden. Serve immediately.

Serves 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Total Calories Per Serving: 130
Fat: 3 grams

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Jell-0 Chocolate Berry Bliss

Sweet Carrots

Crisp Vegetarian “Eel”

Cherry Oatmeal Bake

Source: Unknown

Vegan Chickpea, Garlic, and Thyme Soup

6 tablespoons olive oil, divided, plus more for drizzling
8 cloves garlic, thinly sliced
1 tablespoon fresh thyme leaves, minced
1/2 teaspoon red pepper flakes, plus more for garnish
3 15 ounce cans chickpeas, rinsed and drained
4 cups good vegetable broth, preferably homemade
Kosher salt, to taste
Sherry vinegar, to taste

Add 3 tablespoons olive oil, garlic, thyme, and pepper flakes to a large straight-sided sauté pan or Dutch oven. Cook over medium heat, stirring occasionally, until the aromatics begin to sizzle but have yet to brown. Add the chickpeas, and cook 2 more minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat and simmer 30 minutes.

Add remaining 3 tablespoons olive oil. Blend until smooth with an immersion blender, or carefully transfer to a standing blender. Season to taste with salt and sherry vinegar, starting with 1 teaspoon each and adding more until the soup tastes balanced.

Ladle into bowls, and garnish with a drizzle of olive oil and a pinch of red pepper flakes.

Yield: Serves 3 as a meal

Lodge Cast Iron Dutch Oven with Dual Handles, Pre-Seasoned, 5-Quart

Apple Berry Crisp

Source: University of Illinois

Frosted Mocha Cake

Frosted Mocha Cake
Frosted Mocha Cake

3/4 cup sugar blend (splenda)
1/2 cup sugar
2 eggs
1/4 cup canola oil
1 container (2-1/2 ounces) prune baby food
3 teaspoons white vinegar
1 teaspoon vanilla extract
1 cup fat-free milk
1 cup cold strong brewed coffee
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt

1 teaspoon instant coffee granules
1 teaspoon hot water
1/2 teaspoon vanilla extract
2 cups lite whipped topping

In a large mixing bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture.

Pour into a 13-in. X 9-in. X 2-in. Baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, dissolve coffee granules in hot water. Stir in vanilla.

Place whipped topping in a large bowl; gently fold in coffee mixture.

Frost cake.

Store in the refrigerator.

Yield: 24 servings.