Vegetarian Cooking And Living Made Easy

Saturday, February 26, 2011

Vegan Diet Secrets: Becoming a Vegetarian

Vegan Diet Secrets: Becoming a Vegetarian

Author: Maria Markella

A lot of vegans do not even know why they wanted to become vegans in the first place. Why are you a vegan? If you cannot answer this question in depth, then there's really no reason to become a vegan diet fan.

You have to do some soul searching and find some answers from deep inside you. Find out exactly why you want to become a vegan. If you don't find any reasons behind your decision then it's just a phase you're going through.



So first of all, you have to educate yourself about being a vegan.



1. Know the facts of the vegan diet.

2. Know exactly what you're getting yourself into.

3. Know exactly why you are doing it.

4. Start reading books, newspapers, magazines about vegan diets.

5. Search the internet for articles or other information concerning vegan diets.



To sum up you have to know the pros and cons of becoming a vegan.



Here are some secret tips to get you started if you're really desperate about becoming e vegetarian.



1. Start the easy way.

Did you have any favorite dish before becoming a vegetarian? Maybe that dish was a vegetarian dish or could become one easily. So start with that favorite dish. You may not even know that some dishes are vegetarian.

For example you can start with vegetable pasta or lasagne or pasta primavera. There are thousands of choices.



2. Buy a Vegan Recipe CookBook

Being a vegetarian means that you have to learn to prepare your food sometimes. So why not follow some proven tips and recipes from a good vegetarian cookbook?



3. Don't Push Yourself

So you decide to switch to a vegan diet but you find yourself so tired and really hungry. Well, you may not be eating enough!

Don't pressure your body. Try to stay balanced and get enough calories and nutrients to keep you going. Don't just stick to only a few different types of food.



4. Get support from your friends

Make your friends understand the fact that you're vegetarian. Make them respect your choices. A good example would be to get them to try some of your food and taste what you eat.



5. Do not compare yourself with other vegetarians.

If you're reading vegan magazines or articles or talking to longtime vegetarians then you will notice that everyone has something to say. And they claim they have the best solution for you. Well, ignore them. Do not compare yourself and your body with anyone else's! You want to be a vegetarian for your own reasons. So find out what's right for you and be comfortable with your decisions.



6. Timing matters

Feel free to start on a vegan diet at any time of the year. But be wise. Remember that if you start during the summer you'll have the chance to try a lot of fresh fruits and vegetables. Moreover, people have the tendency to eat lighter during summer months. During the winter there's the advantage of eating soups or baked food.

Article Source: http://www.articlesbase.com/weight-loss-articles/vegan-diet-secrets-becoming-a-vegetarian-68215.html

About the Author

If you are tired of the same, boring, repetitive information found in nearly every book on the raw vegan diet, then you have to take a look at this guide called "The Raw Vegan Diet Secrets & Eating Healthy Tips". It will help you live sustainably on a vegan diet.

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Friday, February 25, 2011

Home Cooking With Different Recipes - Better Than Fast Food

Home Cooking With Different Recipes - Better Than Fast Food

Author: Sunil Punjabi

Fast food like pizzas, burgers, and soft drinks may satisfy the stomach, but these are not healthy if consumed on a regular and daily basis, instead of wholesome home cooked food. Eating home cooked food is not only healthy, but cooking at home can also be fun as well, and anyone can prepare a variety of dishes with the hundreds of Recipes available for free on thousands of websites. There is no need to buy expensive cookbooks and recipe books. The multi-cuisine, multi cultural, multi-country, multi-ethnic, Veg recipes and meat-based recipes are easy and fun to cook and many people readily try them out. Many of these vegetarian recipes, especially from India and countries in the East, are easy to cook, but there are also hundreds of recipes available for meat and egg dishes, soups, appetizers, main course dishes, desserts, and chocolates.

In fact there are Home Cooking Recipes available for special days and holidays too, like Thanksgiving, Christmas, and for Diwali in India. With these Easy Recipes, you can prepare desserts, snacks, main dishes, drinks, soups, and chocolates, and surprise your family and friends with your cooking skills. Even if you are not an expert cook, you can still prepare mouth-watering dishes by following the step-by-step guidance provided in the recipes. These Free Recipes also provide a full list of ingredients along with spices and herbs that you will require to cook up a delicious meal.

Although meat and eggs are a mainstay of western cooking, vegetarianism and veganism is quickly catching on and many people have now totally turned to veg and vegan dishes. Although western home cooking does not have many recipes for cooking with vegetables or cooking exclusive veg dishes, the east has hundreds of veg recipes and vegan recipes for cooking delectable veg and vegan dishes at home. A vegetarian or vegan in western countries like the USA, UK, and even Europe can find Free and Easy Recipes for many veg and vegan dishes on hundreds of websites. You can prepare a variety of vegetable soups, appetizers, salads, main course dishes, desserts, chocolates, cakes and pastries, and enjoy a healthier life.

Many people are turning to vegetarianism and veganism by choice, but millions of others swear by meat and eggs, and prefer vegetables and veg dishes as a side item, instead of the main course. For people who prefer meat and egg dishes, there are hundreds of Free Recipes available for different meat cooked in different styles and with a hundred different herbs. Some of the eastern recipes for meat dishes are more difficult to cook and time consuming as the meat has to be marinated for hours with herbs and spices, before being cooked. But many others are Easy Recipes and can be cooked quickly. Whether you prefer vegetarian, vegan, or meat and eggs in your meals, home cooking recipes are easy to find and cook.

Please do visit our site for hundreds of Veg Recipes for Home Cooking - for appetizers, salads, soups, main course dishes, chili recipes, desserts, Cookie Recipes, Chocolate recipes and an extensive cooking guide.

Article Source: http://www.articlesbase.com/recipes-articles/home-cooking-with-different-recipesbetter-than-fast-food-812039.html

About the Author

I am a Microsoft Certified Professional (MCP,MCSD, MCAD.Net,MCSD.Net, MCP-.Net 2.0). I have been conducting Training and Certification Guidance for Microsoft Certifications for the past 8 years. I also own and manage a Web Design and Development Company and a SEO/SEM Company. I also like to write Articles on various subjects.

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Wednesday, February 23, 2011

How to Make Vegetarian Green Curry Paste

How to Make Vegetarian Green Curry Paste

If you're a vegetarian, you may be aware that green curry paste often contains fish or seafood extracts that are not suitable for a vegetarian diet. Here is a recipe that still keeps that glorious green curry taste and meets the vegetarian requirement.

Ingredients

  • 2 lemongrass stalks, chopped finely
  • 2.5cm (1 inch) piece of ginger root, chopped finely
  • 500 gms green chillies (remove seeds), chopped finely
  • 2 shallots (peeled), chopped finely
  • 4 garlic cloves (peeled), chopped finely
  • 2 tbsps coriander leaves, chopped
  • 4 tspns peanut oil (or substitute preferred oil)
  • 2 tspns lime juice, freshly squeezed
  • 2 tspns coriander seeds
  • 2 tspns cumin seeds
  • Black pepper to taste
  • Salt to taste (optional)

Steps

  1. Assemble ingredients.
  2. Fry the coriander seeds and cumin seeds without oil until they start to brown.
  3. Grind them into a spice.
  4. Put all remaining ingredients into a medium sized bowl.
  5. Add ground spices.
  6. Mix together well until blended into a paste.
  7. Use immediately or store, covered, in a refrigerator for up to 1 week.

Tips

  • If you don't have fresh lime juice, packaged lime juice is fine.
  • Use a mortar and pestle or the rolling pin on a wooden board to grind the spices.
  • Suggestions for vegetables to put with your paste include bamboo shoots, water chestnuts, baby corn, baby carrots, peas, cabbage (cut), broccoli shoots, cauliflower pieces, eggplant, mushrooms etc. Experiment and enjoy. It's a great paste for covering up withering vegetables but only present the freshest of vegetables in the curry if you're entertaining guests.

Warnings

  • Don't wipe your eyes or mouth after cutting chillies. Either wear gloves while cutting or wash hands well with soap and keep fingers away from face for about 6 hours. Seriously - it hurts!

Related wikiHows

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Vegetarian Green Curry Paste. All content on wikiHow can be shared under a Creative Commons license.

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Vegetarian Recipes: Yorkshire Pudding

Vegetarian Recipes: Yorkshire Pudding

Author: Nicholas Tan

The old-fashioned way of making it is with white flour.

Try this way.

4 oz. each of Allinson breakfast oats and Allinson fine wheatmeal,
4 eggs,
1 pint of milk,
pepper and salt to taste.

Whip the eggs well, and make a batter of the eggs, milk, meal and oats, adding pepper and salt. Pour the mixture into a shallow Yorkshire pudding tin, which has been previously well buttered. Scatter a few bits of butter on the top, and bake the pudding for 1 hour. Serve with baked potatoes, green vegetables, and sauce.


The old-fashioned way of making it is with white flour.

Try this way.


4 oz. each of Allinson breakfast oats and Allinson fine wheatmeal, 4 eggs, 1 pint of milk, pepper and salt to taste.


Whip the eggs well, and make a batter of the eggs, milk, meal and oats, adding pepper and salt. Pour the mixture into a shallow Yorkshire pudding tin, which has been previously well buttered. Scatter a few bits of butter on the top, and bake the pudding for 1 hour. Serve with baked potatoes, green vegetables, and sauce.


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Article Source: http://www.articlesbase.com/recipes-articles/vegetarian-recipes-yorkshire-pudding-691314.html

About the Author

Get all your delicious vegetarian recipes here! Here at eBooksilverfish, we provide all the Best eBooks at the best possible prices we can afford to, 24/7! In other words, you save more $$ and time, as you don't have to search elsewhere on the internet for similar eBooks! We do all the work for you!

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Tuesday, February 22, 2011

Recipes For Vegetarian Dishes

Recipes For Vegetarian Dishes

Author: Isabel Robson

Using fresh and organic ingredients can really improve your cooking, especially with these vegetarian dishes. Here are two quick and easy recipes for tasty vegetarian meals.


Portuguese Vegetarian Omelet

  • 25g green beans, chopped
  • 25g fresh coriander, chopped
  • 1 tbs olive oil
  • 1 tbs fresh dill, chopped
  • 1 large onion, diced
  • 4 small new potatoes
  • 4 large eggs
  • 1/2 sweet red pepper, chopped
  • 1 clove garlic, minced

Peel the potatoes and slice into 1/2 cm thick slices. Boil them for about 5 minutes, then drain. In a small mixing bowl, beat the eggs while adding coriander and dill.

Saute onion and garlic in olive oil, then add beans and pepper to the pan. Cook for another couple of minutes then pour in the beaten eggs. Continue to cook over low heat until the eggs are cooked and firm.

To brown the top of your omelet, place under your oven's grill for 1 or 2 minutes. Serve your omelet hot along with a salad, or have it cold. You could even use it to make a sandwich on freshly-baked bread.

The garlic in this recipe can help reduce cholesterol, lower blood pressure and help fight infections. You'll get a good dose of vitamin B12 from the eggs, which is vital for a healthy red blood cell supply.

  • Makes 4 servings. Preparation time is 20 minutes.


  • Sweet and Sour Quorn

    • 100g Quorn brand stir-fry chicken pieces
    • 2 small potatoes, peeled and chopped
    • 1 fresh mango, cubed
    • 50g peas, boiled
    • 50g sweet corn kernels, boiled
    • 1 red pepper, diced
    • 2 tsp turmeric
    • 2 tomatoes, diced
    • 3 cloves of garlic, minced
    • 1/2 onion, chopped
    • 1 bay leaf
    • 2 tbs olive oil
    • 2 tbs white port
    • 1 tsp rice vinegar
    • 1 tsp soy sauce
    • 1 tsp mustard seeds
    • 1 tsp caraway seeds

    In a deep frying pan, stir together Quorn pieces, olive oil, vinegar, soy sauce, mustard and caraway seeds, bay leaf, port and turmeric. Cook on high heat for about 3 minutes. Add red pepper, tomatoes, onion and garlic. Reduce heat to low, and stir frequently.

    Add 500ml of water to the pan. Add the potatoes and mango. Keep cooking until the potatoes begin to get soft. When the sauce starts to get thick, add the peas and corn. Cook another 2 minutes then serve hot over a bed of fresh cooked rice.

    Makes 2 servings. Preparation time is 20 minutes.

    About Author:

    Isabel Robson is the editor of Fish-and-Vegetarian-Recipes.com, the resource for healthy vegetarian, vegan and pescatorian recipes. Find more vegetarian dinner recipes at her site.

    Article Source: http://www.articlealley.com/article_1287525_26.html

    http://www.fish-and-vegetarian-recipes.com

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    How to Make a Vegan Pumpkin Pie

    How to Make a Vegan Pumpkin Pie

    Pumpkin pie is yummy, but because of the eggs is a 'vegan no-no'. Here is a recipe that even a vegan can enjoy!

    Ingredients

    • 16 ounces pureed pumpkin (or one can)
    • ½ cup syrup, Xylitol (natural sweetener) or 3/4 cup sugar
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger (or 1 tsp. fresh ginger, minced)
    • ¼ teaspoon ground cloves
    • 1 teaspoon ground allspice, optional
    • ½ teaspoon ground nutmeg, optional
    • 1 package (10-12 ounces) firm silken tofu
    • 1 unbaked vegan pie shell

    Steps

    1. Preheat oven to 425 F.
    2. Puree tofu and spices in food processor until stiff and creamy; you can add two tablespoons of soy or rice milk for the best consistency.
    3. Blend in the pumpkin and sugar.
    4. Pour mixture into pie shell or go crust free.
    5. Bake for 15 minutes.
    6. Lower heat to 350 F and bake for another 60 minutes.
    7. Chill and serve.

    Tips

    • Don't use the low fat tofu, then the pie tastes like it was made with tofu.
    • You can top it with non-dairy topping to finalize the pumpkin pie dish. Most people will not know that you used tofu!
    • Preparation time: about 1 hour + chilling time

    Things You'll Need

    • Oven
    • Food processor

    Related wikiHows

    Sources and Citations

    • This article came from another creative commons site called Foodista.

    Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make a Vegan Pumpkin Pie. All content on wikiHow can be shared under a Creative Commons license.

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    Vegetarian Wraps Recipe

    Vegetarian Wraps Recipe - Directions And Ingredients To Make The Best Vegetarian Wraps

    Author: Heather Nauta

    This vegetarian wraps recipe is so easy to make, you'll wonder why you've never made it before. You can use any bean, but I used aduki, or adzuki, beans that are small and reddish-brown. They are one of the fastest beans to cook, making them one of my favorites for quick and healthy vegan recipes.

    The advantages of beans are that they're low in fat, high in protein and loaded with fiber. Gram for gram, they're a much more economical source of protein than meat. Topping off the wrap, sprouts (like alfalfa or clover) are one of the foods most packed with nutrient, and putting them in a wrap is a delicious way to eat a big portion of them.

    This vegetarian wraps recipe makes enough for 6 large wraps.

     

    Vegetarian Wraps Recipe Ingredients

    • 1 cup canned or cooked aduki beans (or another bean)
    • 2 Tbsp balsamic vinegar
    • 2 Tbsp lemon juice
    • 2 Tbsp olive oil
    • Flat leaf parsley, chopped
    • half of a sweet onion, sliced
    • 2 tomatoes, chopped
    • 1 cucumber, sliced with skin
    • 1 cup sprouts (alfalfa, clover, broccoli, etc)
    • 6 wraps

     

    Vegetarian Wraps Recipe Directions

    1. Dried aduki beans, if you're using them, need to be fully cooked before you start. Soak half a cup of the dry beans overnight with lots of water. Drain them, add 2 cups of water, bring to a boil and simmer for an hour. Do not use salt during the cooking process. Putting a piece of kombu (seaweed) in the water while the beans cook will help make the beans more easily digested.
    2. Using canned aduki beans is less work, but be sure to look for beans that do not have any salt. Some brands actually cook the beans with kombu, which is ideal.
    3. Mix the olive oil, vinegar and lemon juice together, and you can add any herbs or spices you like, but be sure to add a pinch of salt. If you are using a vinaigrette from the store, make sure there's salt in the ingredients. If not, add some! Since the beans are not cooked with any salt, they need a bit after cooking.
    4. Pour the vinaigrette over the cooked beans in a small bowl. Chop some parsley, then stir it into the beans. The beans will appreciate marinating for at least an hour, but they only get better the longer you leave them.
    5. To get dinner together once the beans are flavored, heat a small pan to medium. Sauté the onions briefly in a small amount of olive oil, to soften their flavor. Feel free to can skip this step if you prefer your onions raw.
    6. There are a few ways to heat up your wraps: toaster oven, full-size oven, or heat briefly in the pan you used for the onions. Arrange some beans, vegetables and sprouts in the middle of the wrap, fold one end in, roll and enjoy your vegetarian wraps recipe!

    Article Source: http://www.articlesbase.com/recipes-articles/vegetarian-wraps-recipe-directions-and-ingredients-to-make-the-best-vegetarian-wraps-3296233.html

    About the Author

    To watch a free video of me making this vegetarian wraps recipe, so I can show you the exact techniques that will make the perfect wraps, go to http://www.healthyveganrecipes.net/video/aduki-sprout-wraps

    Heather Nauta is a registered holistic nutritionist who teaches you how to live a healthy vegan/vegetarian lifestyle, including how to get proper nutrition, enough protein, vitamin b12 and other minerals, and how to make an amazing variety of simple, fast healthy recipes that taste incredible for you and your family.

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    Monday, February 21, 2011

    Vegan Toasted Almond Berry Chocolate Bark

    Vegan Toasted Almond Berry Chocolate Bark


    Author: SandyJChocolate

    Brought to you by Vegan Chocolate Company
    • 8 ounces Xocai chocolate Nuggets, broken into small pieces
    • 1/4 cup sliced almonds, toasted
    • 1/4 cup combined dried cranberries, blueberries and/or cherries

    1. Line 8-inch baking pan with wax paper.
    2. Microwave Xocai chocolate Nuggets pieces in small, dry, uncovered, microwave-safe bowl on High (100%) power for 45 seconds; stir. Pieces may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
    3. Pour into prepared pan. Sprinkle with almonds and fruit. Tap pan several times to spread chocolate and settle almonds and fruit. Refrigerate for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.
    Recipe makes 1/2 pound bark.

    All the Xocai products are made from natural ingredients, such as unprocessed natural cacao. The chocolate is full of the healthy Omega - 3 and the Omega - 6 fat acids, all the essential amino acids, iron, calcium and proteins that are similar to the protein composition that is found in fresh eggs. Xocai dark chocolate products contain other healthy and delicious ingredients such as açai berries, blueberries and also concord grapes which are super foods known for being high in antioxidants. The effects of the dark chocolate can be astonishing. In some cases whole diseases have been eradicated after a period of consuming some of the products offered by Xocai. Some people who have used it have seen some vast improvements in their general quality of life.
    More studies are concluding that chocolate not only tastes great it has numerous health benefits. As far as your oral health is concerned cocoa and dark chocolate can reduce the bacteria in the mouth, reduce bleeding gums, reduce reduction of the gums, enhance breath odor and dramatically reduce the risk of cavities. Most people don't realize that chocolate is so nutriant-rich. The level of antioxidants in chocolate can be compared to many fruits and vegetables. Hundreds of studies have proven that cocoa can reduce the risk of mood and emotional dissorders. Rheumatoid arthritis and osteoarthritis has forever been connected to inflammation.
    Research today shows that there are also connections between inflammation and conditions like cancer, allergies, hormone imbalances, Alzheimer's and of course cardiovascular disease. Doctors today know that this is the case and now test for these heart conditions earlier than in pervious history.
    Cocoa that has high levels of flavanol can be very effective in counteracting inflammation. Doctor's in Germany have discovered that the cocoa polyphenols neutralized compounds that are inflamed and cause artery disease. The tested 20 different individuals with astounding results. They also reconfirmed that cocoa protects the cardiovascular system as a whole.


    Chocolate For Health
    Xocai
    Vegan Chocolate Company

    Article Source: Article Alley

    About the Author: Activities: playing in the snow, walking in summer, hanging out with family

    Interests: reading, chocolate, making money

    Fave Music: anything to dance to... mostly oldies! Ranging from 50's to 70's :)

    Fave TV: 30 Rock, The Office, Kath and Kim, Curb Your Enthusiasm, Flight of the Concords

    Fave Movies: No Country for Old Men, There will be blood, Twilight

    Fave Books: The Outliers, Girlfriend in a Coma, Rich Dad Poor Dad

    Fave Quotes: It's not about the family you came from, your race, your attractiveness; it's really about performance. Money talks and the rest walks” - Robert Kiyosaki

    About Me: I'm a young woman who loves to have fun and meet new people! I love my job and can't stop telling everyone I know about healthy chocolate!

    http://www.chocolatedemos.com
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    Sunday, February 20, 2011

    How to Make Vegan Eggnog

    How to Make Vegan Eggnog


    Just about everyone loves eggnog. There are those who can't drink it though. Dairy allergies, Lactose Intolerance, and those are have a vegan lifestyle can make that very problematic. This recipe will tell you how to make a dairy free, vegan eggnog.

    Ingredients

    • 3 cups almonds
    • 4 cups water
    • 1 tablespoon vanilla extract
    • 2 tablespoons agave nectar
    • 2 tablespoons yacón syrup
    • 2 teaspoons nutmeg, ground
    • ¼ teaspoon cinnamon, ground
    • pinch cloves, ground

    Steps

    1. Soak the almonds overnight.
    2. Dispose of the soaking water (compost it maybe!) and rinse the almonds in a deep bowl of water.
    3. Do this until the water runs clear.
    4. Place the soaked almonds and the water into a high speed blender.
    5. Blend on the highest speed for 90 seconds.
    6. Strain the almond milk that you have just created through a fine mesh paint bag. Discard the solids.
    7. Place the milk in a half gallon mason jar.
    8. Add the rest of the ingredients into the jar and shake well.
    9. Refrigerate until cold and then serve.

    Things You'll Need

    • Half gallon mason jar
    • High speed blender
    • Good sized bowl
    • Fine mesh paint bag

    Related wikiHows

    Sources and Citations

    Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Vegan Eggnog. All content on wikiHow can be shared under a Creative Commons license.

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    How to Make Vegan French Tomato Tart

    How to Make Vegan French Tomato Tart


    Tomato tart is a traditional French tart, usually made with cheese and butter as well as the tomatoes. In this version, the dairy is omitted but the flavour is still retained. A perfect accompaniment to a meal of any season, it can be served hot straight from the oven, or cold at a picnic.
    • Serves 4 - 6

    Ingredients

    • 225 g (8 oz) shortcrust pastry of your choice
    • 900 g (2 lb) ripe tomatoes, sliced thinly
    • 2 tsp dried thyme
    • 1 tsp dried oregano
    • 1 garlic clove, sliced or crushed
    • 1 tsp fine sugar
    • Pepper, freshly ground
    • 4 tbsp olive oil

    Steps

    1. Assemble ingredients.
    2. Make your own preferred shortcrust pastry. Wholemeal is suggested but not necessary.
    3. Roll out pastry and place it in a pre-oiled flan tin. Place it in the fridge for 1/2 an hour to chill.
    4. Place thinly sliced tomatoes, garlic, herbs and 3 tbsp olive oil into a frying pan or paella dish and fry over medium heat for 5 minutes.
    5. Turn the tomatoes and add the sugar and pepper. Reduce heat and cook for 5 - 8 minutes.
    6. Take the tomatoes off the heat.
    7. Set up a colander or criss-crossed cookie rack over the sink and carefully lift out the tomatoes (one by one if necessary) so that they do not break. Lay on the colander or rack to cool and drain. You are trying to remove as much moisture as possible. See below for ideas of what to do with the leftover juice mix.
    8. Remove the pastry case from the fridge and pierce base with fork. Blind bake for 10 minutes in oven (400ºF/200ºC). (See below for blind baking instructions.)
    9. Remove from oven, allow to cool for 1 - 2 minutes and take out the foil and beans.
    10. Arrange the tomatoes individually in the pie crust. You can make a spiral arrangement or simply lay them in there, overlapping wherever they will. Drizzle with the remaining olive oil - add more if desired. You can also add dried herbs if desired at this stage or add fresh garnishes after cooking.
    11. Bake for 15 - 20 minutes (400ºF/200ºC).
    12. Serve with fresh basil strewn across the pie or drizzle additional olive oil. Absolutely delicious warm, straight out of the oven. And still tasty cold, as long as it has been stored in an airtight container and consumed same day of baking.

    Tips

    • Blind baking means to bake the pastry case without filling. Line the pastry with foil and put dried beans, dried peas or uncooked rice to keep the pastry from bubbling up while cooking minus the filling. The reason behind blind baking is to help stop the pastry from becoming soggy when the filling is added. In this case, the tomatoes are very moist, even though well-drained.
    • If you want to use cheese in the recipe, traditionally it would be Parmesan and it would be sprinkled on the pie case just before adding the tomatoes. Look in health food stores for vegan alternatives and try them. They have different properties, so no guarantee of taste or texture!
    • You can use the leftover edges of the pastry to make small tomato "pizzas". Roll out the cut off edges and cut out little circles with them (an upside down glass is a perfect cutter). Spread with tomato paste, add one slice of tomato, top with herbs and bake for 10 minutes. Serve as snacks.
    • Keep the juice and oil mixture from frying to add to a stock or soup. It is even great added to flavour a pre-purchased dip and it is perfect for a bruschetta base.

    Related wikiHows

    Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Vegan French Tomato Tart. All content on wikiHow can be shared under a Creative Commons license.

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    The Ultimate Vegetarian Burger Recipe

    The Ultimate Vegetarian Burger Recipe


    Author: byul im

    Who said vegetarians can't have burgers? Here's a wholesome veggie version of burger that uses lots of vegetables and a little tofu. The patties are enriched with fibre and have low fat content. This vegetarian burger recipe's suitable for vegans too! Here's the recipe for you:

    What you need:

    * Corn Kernels - Half a cup
    * Diced mushrooms - seven
    * Scallions cut into cubes - three
    * Olive oil - 3 tablespoons
    * Minced garlic - 2 cloves
    * Half of a red bell pepper - cut into cubes
    * Cumin - 1 teaspoon
    * Grated potato - 1 small
    * A quarter cup of silken tofu
    * Half a cup of bread crumbs
    * Salt
    * Pepper

    How to make veggie burgers

    First blend tofu in a food processor till you get a soft velvety texture.

    Take a pan with 1 tbsp olive oil and stir fry the diced vegetables and corn for about five minutes. Then toss in cumin and garlic and stir it around for one more minute.

    Take the pan off the heat and mix in the grated potato, carrot, tofu, salt and pepper. Blend in the bread crumbs till you see the ingredients firming up. Now make patties from this veggie mix and keep them in the fridge for a minimum of 60 minutes.

    Now pour the remaining olive oil in a pan and let it get hot. Next, dip the patties one by one and fry both sides till they are done.

    Make vegan burgers with these patties and enjoy.

    These burgers are rich in fibre, carbohydrates, proteins and vitamins; have fun making this healthy snack.


    If you want to see the photo of this veggie burger recipe, Check here: http://burgerrecipe.org/welcome-to-burger-recipes/veggie-burger/

    Article Source: http://www.articlesbase.com/recipes-articles/the-ultimate-vegetarian-burger-recipe-1897237.html

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    Saturday, February 19, 2011

    Vegan Soup Recipes, Go Raw, Go Vegan

    Vegan Soup Recipes, Go Raw, Go Vegan

    Author: Dr. Diondra

    How does healthy, delicious tasting easy to make soup sound? Great, right? The bonus, all these soups GIVE you energy immediately. Terrific, isn't it?

    For me this is the year to go for it! Try things you have never tried, go the extra mile for yourself and others, do what you have always wanted to do, be brave and give life a try. If you have never experienced vegan food, or even more refined, raw ( uncooked ) vegan food, this is your chance.

    All of these recipes are to be made using organic fresh produce/ fruit, and have an alkaline focus. What does alkaline mean and why is it important? It has been clinically shown that cells in an alkaline or mineralized environment are organized and function properly, creating health within themselves and thus health within the entire organism, your body. Cells surrounded by acid become disorganized and are in the process of dying, thus causing disease and eventual death for their organism. An alkaline body environment or terrain also contributes to a positive mental attitude, positive uplifting and joyous emotions and feelings of light rather then heavy darkness. The environment you live your life in is directly connected to the environment you make your cells live their life in. What will your choice be for this new year?

    Going the extra mile and buying organic produce not only gives you more minerals ( alkaline ) for you dollar, it supports the future health of the planet. When we spend our money on things that contribute to restoration and rebuilding of the planet instead of destruction, we help to insure a bright, healthy future for our children and grandchildren. Voting with our money by spending our dollars in a conscious way speaks louder than any words we could say. Be conscious of yourselves and others when you make choices in spending.

    Here's some beautiful, easy to make and delicious vegan soup recipes.

    One of my all time favorite. It is so creamy, smooth and satisfying.

    Creamed Spinach Soup

    makes 2 servings

    1/2 cucumber, juiced

    3 stalks celery, juiced

    1 cup fresh spinach juiced

    1/2 cup spinach, tightly packed then chopped into bite size pieces**

    1 cup nut milk ( almond, cashew, hazelnut or brazil nut )

    1 avocado

    1/2 tsp West Indies Rub spice blend from Mountain Rose Herbs**

    dash cinnamon

    dash crystal salt

    Mix the 1/2 cup spinach with 1 TBS olive oil and a dash of crystal salt. Place in glass pan covered and dehydrate at 115 degrees for 1 hour until  wilted. You can also place it in a warm oven. Blend all but the wilted spinach until smooth, about 15 seconds. Add spinach last and stir in. Garnish with thin cucumber slices halved and a pinch of wilted spinach. Serve immediately or warm the soup in a dehydrator or oven for about 30 minutes, then garnish and serve.  **You can dehydrate 2 TBS minced onion and 1 clove garlic instead of the West Indies rub. You can also flavor with some cinnamon, nutmeg and a touch of clove.

    Winter Sun Soup

    makes 2 servings

    1 thai coconut, water only

    1/4 cup coconut meat

    5 basil leaves

    1 sunchoke

    1/2 cup red or yellow pepper, diced

    1/2 cup winter squash, diced

    1 roma tomato

    1/3 cup carrot juice

    1 TBS fresh lemon juice

    1 tsp liquid lecithin  ( optional )

    Blend and serve. Garnish with basil leaves, and shredded carrot or red pepper strips.

    Fresh Garden Pea Soup

    makes 2 servings

    juice of 1 young coconut, about 14 oz

    3/4 cup fresh or frozen young sweet peas

    1/2 avocado

    dash salt

    dash cayenne pepper

    2 TBS fresh peas ( add just before serving )

    Blend the coconut water, and peas. Add a dash of cayenne pepper, salt and the avocado, blend just enough to mix. Serve with chunks of avocado, or fresh peas.

    Red Pepper with Mint Soup

    makes 2 servings

    1 large red pepper

    1 avocado

    1 young coconut, water only

    1 stalk only

    1/2" piece of fresh ginger root

    15 fresh mint leaves

    2 small pieces hot pepper ( optional )

    dash crystal salt

    Blend and serve. Garnish with a thin piece of red pepper, and 3 slices of avocado.

    This is a cooked soup. It's awesome in the winter, very alkaline, warm and comforting.

    Garden Lentil Soup

    makes 6 servings

    64 oz of organic vegetable stock ( 2 boxes )

    1 cup lentils, washed

    1/2 cup black eye peas, washed

    2 medium carrots, chopped

    1 medium turnip, cubed

    3 stocks celery, chopped

    3 medium red potatoes, cubed

    3 roma tomatoes, diced ( optional )

    2 medium zucchini, diced

    1 cup broccoli, diced

    1 - 2 garlic cloves, minced

    1 TBS ground cumin

    1 tsp salt

    1/2 tsp cayenne pepper ( optional )

    Pour the broth into a large pan and then add the lentils and beans. Start chopping the vegetables and adding them to the pan. The legumes are soaking while you chop. When you have everything in the pan turn the heat to high. Just after the mixture boils turn the heat to low and let it simmer for about 40 minutes, stirring occasionally. You may need to add more salt or cumin to your taste. It will be ready in 40-45 minutes. It keeps in the refrigerator 4 days and freezes well for several months.

    I hope you give these health giving recipes a try, they won't let you down, they will give you health, energy and an exciting new food experience.

    To view videos on how to make these delicious soups

    visit: Alive n' Juicy Channel or Alive n' Juicy.

    Article Source: http://www.articlesbase.com/soups-articles/vegan-soup-recipes-go-raw-go-vegan-1735741.html

    About the Author

    Dr. Diondra has been following a raw and living food diet and lifestyle for over 11 years. She is a Naturopath and Certified Raw Food Chef/Instructor from Living Light Culinary Arts Institute. She is also certified in many natural and energy healing techniques including Quantum Entrainment. She has been featured on many television and radio shows as a health expert and raw vegan chef. Dr. Diondra currently conducts private remote QE sessions and personal chef services for those interested in energy work or raw living vegan foods. All of her creations are dairy, wheat, gluten and guilt free. For more information on events, recipes or sessions visit: http://www.alivenjuicy.com

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    Delicious yet Simple Vegetarian Recipes

    Delicious yet Simple Vegetarian Recipes


    Author: Sara Marshall

    Are you searching for wholesome and quick to make simple vegetarian recipes? Most vegetarian recipes are oily and consist of unhealthy elements. If you are looking for delicious and healthy vegan recipes, then I'm certain you'd benefit a lot from the 2 quick vegetarian recipes beneath. They come with a great Asian taste too. Go ahead and give it a try and appreciate them together with your family and friends.

    Stir-Fried Vegetarian Rice Vermicelli
    Serves 4-6

    7 starch, four ½ meat, 3 vegetable, one ½ fat
    Protein 76g
    Fat 36g
    Carbohydrate 164g
    Total Calories 1280

    150g rice vermicelli (soaked and drained)
    one small can (120g) braised gluten (mock abalone or duck)
    two eggs (lightly beaten)

    1 tsp sesame oil
    4 cloves garlic
    5 black mushrooms (soaked and shredded)
    2 cups cabbage (finely shredded)
    two cups French beans (finely shredded)
    2 carrots (finely shredded)
    4 cups beansprouts (tailed)
    two Tbsp light soya sauce or fish sauce
    Salt and pepper to flavor

    Chopped parsley
    three limes (halved)
    3 fresh chilies (reduce into rings)

    Soak vermicelli in warm drinking water (not warm) until soft, drain completely. Make beaten eggs in a lightly oiled omellete pan, remove and shred thinly, arranged apart.

    Heat sesame essential oil in a non-stick wok until smoke forms, add garlic and stir fry until fragrant. Add mushrooms, carrots, cabbage and French beans, one whole lot at a time, and stir fry until soft and dry. Stir in vermicelli and fry for another couple of minutes.

    Lastly rouse in beansprouts, gluten, seasoning and cook briefly. Dish into a big serving plate and garnish with shredded egg, parsley, limes and chilies.

    Vegetarian claypot
    Serves 4-6

    5 meat, 4 vegetable, 1 ½ fat, ¼ sugar
    Protein 65g
    Fat 39g
    Carbohydrate 65g
    Total Calories from fat 860

    2 pieces firm beancurd (cut into small items)
    8 Chinese mushrooms (soaked and squeezed dried out)
    12 pieces white fungus (soaked and drained)
    one carrot (sliced)
    one cup snow peas
    two cups Chinese cabbage (cut into bite sizes)
    one can straw mushrooms (drained)
    1 can young corn (drained)
    1 small can (150g) braised gluten
    one Tbsp sesame oil
    three slices ginger
    two cloves garlic (crused)
    two tsp fermented beancurd
    two Tbsp oyster sauce
    Dash of pepper
    one tsp sugar
    2 tsp cornstarch mixed with 1 ½ cup stock

    Brown beancurd in a shallow pan with some essential oil, arranged aside. Blanch ready vegetables briefly in boiling salted water and arranged aside to drain.

    Heat sesame essential oil inside a wok or claypot and stir-fry onion and ginger on medium heat until fragrant. Next add the oyster sauce, fermented beancurb and sugar, then rouse fry for an additional two -3 mins. Rouse vegetables into the sauce well prior to adding beancurd and gluten. Pour in cornstarch mixture, and allow vegetables to simmer covered on lower heat for about five mins or until veggies are tender. Get rid of immediately.



    Article Source: Article Alley

    About the Author: Move on right here to check out for a lot more wholesome http://www.lowsugar-recipes.com/breakfast-recipes/pumpkin-pie-french-toast-recipe.php and http://www.lowsugar-recipes.com/breakfast-recipes/strawberry-oat-muffins-recipe.php. These are also suitable for people with diabetes. There're low-fat and low-carb breakfast recipes.

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    Vegan Toasted Almond Berry Chocolate Bark

    Vegan Toasted Almond Berry Chocolate Bark


    Author: SandyJChocolate

    Brought to you by Vegan Chocolate Company
    8 ounces Xocai chocolate Nuggets, broken into small pieces
    1/4 cup sliced almonds, toasted
    1/4 cup combined dried cranberries, blueberries and/or cherries

    1. Line 8-inch baking pan with wax paper.
    2. Microwave Xocai chocolate Nuggets pieces in small, dry, uncovered, microwave-safe bowl on High (100%) power for 45 seconds; stir. Pieces may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
    3. Pour into prepared pan. Sprinkle with almonds and fruit. Tap pan several times to spread chocolate and settle almonds and fruit. Refrigerate for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.
    Recipe makes 1/2 pound bark.

    All the Xocai products are made from natural ingredients, such as unprocessed natural cacao. The chocolate is full of the healthy Omega - 3 and the Omega - 6 fat acids, all the essential amino acids, iron, calcium and proteins that are similar to the protein composition that is found in fresh eggs. Xocai dark chocolate products contain other healthy and delicious ingredients such as açai berries, blueberries and also concord grapes which are super foods known for being high in antioxidants. The effects of the dark chocolate can be astonishing. In some cases whole diseases have been eradicated after a period of consuming some of the products offered by Xocai. Some people who have used it have seen some vast improvements in their general quality of life.
    More studies are concluding that chocolate not only tastes great it has numerous health benefits. As far as your oral health is concerned cocoa and dark chocolate can reduce the bacteria in the mouth, reduce bleeding gums, reduce reduction of the gums, enhance breath odor and dramatically reduce the risk of cavities. Most people don't realize that chocolate is so nutriant-rich. The level of antioxidants in chocolate can be compared to many fruits and vegetables. Hundreds of studies have proven that cocoa can reduce the risk of mood and emotional dissorders. Rheumatoid arthritis and osteoarthritis has forever been connected to inflammation.
    Research today shows that there are also connections between inflammation and conditions like cancer, allergies, hormone imbalances, Alzheimer's and of course cardiovascular disease. Doctors today know that this is the case and now test for these heart conditions earlier than in pervious history.
    Cocoa that has high levels of flavanol can be very effective in counteracting inflammation. Doctor's in Germany have discovered that the cocoa polyphenols neutralized compounds that are inflamed and cause artery disease. The tested 20 different individuals with astounding results. They also reconfirmed that cocoa protects the cardiovascular system as a whole.


    Chocolate For Health
    Xocai
    Vegan Chocolate Company

    Article Source: http://www.articlealley.com/article_787993_26.html

    About the Author: Activities: playing in the snow, walking in summer, hanging out with family

    Interests: reading, chocolate, making money

    Fave Music: anything to dance to... mostly oldies! Ranging from 50’s to 70’s :)

    Fave TV: 30 Rock, The Office, Kath and Kim, Curb Your Enthusiasm, Flight of the Concords

    Fave Movies: No Country for Old Men, There will be blood, Twilight

    Fave Books: The Outliers, Girlfriend in a Coma, Rich Dad Poor Dad

    Fave Quotes: “...It’s not about the family you came from, your race, your attractiveness; it’s really about performance. Money talks and the rest walks” - Robert Kiyosaki

    About Me: I’m a young woman who loves to have fun and meet new people! I love my job and can’t stop telling everyone I know about healthy chocolate!

    http://www.chocolatedemos.com

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    Healthy Vegan Banana Bread Recipe

    Healthy Vegan Banana Bread Recipe

    Author: Matthew Kaplan

    Now that the weather is getting to be a bit cooler, I have a strong urge to be busting out my baking supplies and warming up the oven. I mean, who doesn't love the smell of delicious baked goods wafting throughout the house. For me, the quintessential baked good is banana bread. My mother would save loads of overripe bananas in our freezer, waiting to defrost them
    to make her delicious easy banana bread recipe. Just thinking of her moist banana bread recipe makes me salivate a little bit.

    However, I have found two main issues with her original recipe: 1) Like most traditional baked goods, it's far from a low-cal option. 2) It's definitely not vegan-friendly. With a few twists, I remade my mother's traditional moist banana bread recipe so that it's not only a healthy banana bread recipe, but a vegan banana bread recipe too!

    HEALTHY VEGAN BANANA BREAD

    Makes: One loaf
    Takes: About 1 hour and 25 minutes, not including prep

    Ingredients

    • 2 very ripe bananas, mashed into a pulp
    • ½ cup homemade applesauce (To make your own applesauce, you can use my go-to recipe, which can be found on favedietsblog.com
    • 1 ¾ cup stone-ground whole wheat flour
    • 1 ½ cup sugar (I used regular refined sugar because it's all I had on hand. I'm sure you could also use raw sugar or a sugar substitute suitable for baking)
    • ½ cup canola oil
    • ¼ cup vanilla almond milk or vanilla soy milk
    • 1 teaspoon baking soda
    • ½ teaspoon salt

    Directions


    1. Pre-heat the oven to 325 degrees F. Spray a 3x5x9-inch loaf pan with cooking spray


    2. Mash the bananas in a large bowl, and combine with the applesauce, oil and almond milk


    3. To the bowl, add the flour, sugar, baking soda and salt. Stir to combine


    4. Pour the mixture into the loaf pan and bake for 1 hour and 25 minutes, until a toothpick comes out clean

    The end result is simply delicious. It is a bit more crumbly than your average banana bread recipe because it has no eggs to bind everything together, but it is still plenty moist. Using whole wheat flour adds lots of fiber, protein and nutrients to the mix, as does using my Homemade Applesauce instead of eggs. If you're worried about your calorie and/or sugar intake, opt for a sugar substitute that is suitable for baking and make sure you're using unsweetened almond milk. Also, this would be great with chopped nuts, say walnuts or pecans. I didn't have any on hand, but they would be a great flavor and texture addition to this. I've been eating this for breakfast for the past week, and I got to say that it easily beats cereal in the morning. Enjoy!

    Article Source: http://www.articlesbase.com/desserts-articles/healthy-vegan-banana-bread-recipe-3824005.html

    About the Author

    Matthew Kaplan is the Editor for FaveDiets.com, a free online resource featuring hundreds of free healthy recipes, healthy cooking tips and loads more. Be sure to check out FaveDiets on Facebook (www.facebook.com/FaveDiets) and on Twitter (@FaveDiets).

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    Vegan Cream Soup Recipes - 3 Methods For Creamy Vegan Soups

    Vegan Cream Soup Recipes - 3 Methods For Creamy Vegan Soups

    Author: Heather Nauta

    No, vegan cream soup recipes are not just a wild fantasy. The recipes don't contain any actual cream in the soup, but vegan ingredients are up to the challenge.

    There are a few different methods to making a creamy soup, and I'll go over the basics here so that you can create whatever specific vegan cream soup recipes you want.

    There are 3 methods:

    Method 1: Roux method

    A traditional roux sauce is made with flour, butter and milk as its base. This is easily made vegan with either coconut or olive oil, and almond or rice milk. It can also be made healthier by using a whole grain flour rather than white. Although most recipes with the roux method are used for cream sauces, it's also excellent as the base of a vegan soup.

    To make a roux, heat a sauce pot and add equal parts oil and flour. Since this is for a soup, you'll want to use a pot big enough to hold the amount of soup you want to make. Once this mixture has just started to brown, you then add liquid. You can use soup stock, nut/seed/grain milks or just water. Add enough liquid to get to the consistency you want for your vegan cream soup recipes.

    Method 2: Whole grain method

    I try to use whole foods whenever possible, so I often use whole grains rather than flour as a base for vegan cream soup recipes. Rice and millet are good choices, and are cooked by bringing to a boil 2 cups of lightly salted water for every cup of grain, then simmering until soft. Once cooked, puree it with soup stock, nut/seed/grain milk or water until you get the consistency you like.

    Method 3: Vegetable method

    Another whole food option for a creamy soup base is a starchy vegetable, like potatoes or sweet potatoes. Sweet potatoes have a dominant flavor, and I usually make a soup with just them and perhaps some red peppers. Potatoes are much more neutral, and so could be used as the base for any vegan cream soup recipes. Both sweet and regular potatoes just need to be cooked - boiled or roasted - and then pureed with stock, nut/seed/grain milk or water to the consistency you're looking for.

    Seasoning

    Once you get to the consistency you're looking for, the next step is to season. Salt is necessary, and black pepper never hurts. Nutritional yeast will add a bit of a cheesy flavor if that's what you're going for, and a pinch of nutmeg is usually used in cream-based sauces and soups, including vegan cream soup recipes.

    From there, add the choice of vegetables, spices and herbs you want. You can use the same flavors as a traditional cream soup, or experiment with some new ideas for fun vegan recipes.

    Article Source: http://www.articlesbase.com/recipes-articles/vegan-cream-soup-recipes-3-methods-for-creamy-vegan-soups-3360425.html

    About the Author

    And if you want to make the best vegan soups, check out this amazing resource that shows you how to make vegan cream soup recipes, available at http://www.healthyveganrecipes.net/healthy-vegan-products/healthy-vegan-winter-soups.

    Heather Nauta is a registered holistic nutritionist who teaches you how to live a healthy vegan/vegetarian lifestyle, including how to get proper nutrition, enough protein, vitamin b12 and other minerals, and how to make an amazing variety of simple, fast healthy recipes that taste incredible for you and your family.

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    Friday, February 18, 2011

    How to Make Vegan Tangerine Fudge Brownie Cake

    How to Make Vegan Tangerine Fudge Brownie Cake

    A delicious combination of fudge brownie with vanilla and tangerine. The fudge sauce poured over the top makes this a real treat. It is wonderful served in small paper cases as shown.

    Ingredients

    Cake:
    • 1 1/2 cups cake flour, sifted
    • 2 teaspoon baking soda, sifted
    • 1/4 teaspoon salt, sifted
    • 1 2/3 cups raw sugar, process in a grinder until very fine
    • Egg replacer for 3 eggs
    • 1 vanilla bean, scraped
    • 7 tbsp vegetable margarine
    • 5 oz dark chocolate chips, dairy-free
    • 1/4 cup tangerine juice and 2 tbsp zest
    Fudge sauce:
    • 2 squares unsweetened chocolate, broken up
    • 1/3 cup orange juice
    • 1/2 cup raw sugar
    • 3 tablespoons vegetable margarine
    • 1 tbsp orange zest

    Steps

    1. Preheat the oven to 375ºF/190ºC. Line the baking pan.
    2. Make the cake. Melt the chocolate chips and margarine over low heat in a saucepan. Once melted, leave aside to cool.
    3. Add the dry ingredients to a mixing bowl. Pour in the made-up egg replacer. Combine well.
    4. Pour in the melted chocolate/margarine mixture.
    5. Add the tangerine juice and zest. Mix through.
    6. Pour the batter into the pan. Place in the oven and bake for 30 minutes.
    7. Remove from the oven and allow to cool. Once cooled, cut into bite-sized pieces and place into little paper pans as shown in the photo above. Drizzle over the fudge sauce (recipe follows).
    Fudge Sauce
    1. Make the fudge sauce while the brownie cake is cooking.
    2. Pour the ingredients for the fudge sauce into a saucepan. Cook over low heat until all the ingredients melt in together. It is important to stir continuously.
    3. Remove from the heat and leave to cool once thoroughly combined. Pour over the brownie cake pieces once cooled.

    Tips

    • This recipe makes around 15 brownies.

    Things You'll Need

    • Square baking pan
    • Parchment/baking paper
    • Heavy-based small saucepan
    • Mixing spoon
    • Large mixing bowl
    • Spatula
    • Wire cooling rack

    Related wikiHows

    Sources and Citations

    Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Vegan Tangerine Fudge Brownie Cake. All content on wikiHow can be shared under a Creative Commons license.

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    Thursday, February 17, 2011

    How to Make Vegan Chocolate Frosting

    How to Make Vegan Chocolate Frosting

    You don't have to have dairy to have frosting. There are other tasty ways of making frosting. This recipe makes it easy and delicious!

    Ingredients

    • 1 cup dark chocolate chips 73% cacao
    • ½ cup grapeseed oil
    • 2 tablespoons agave nectar
    • 1 tablespoon vanilla extract
    • pinch celtic sea salt

    Steps

    1. With very low heat in a small saucepan, melt chocolate and grapeseed oil.
    2. Stir in the agave, vanilla, and the salt.
    3. Place the frosting in the freezer for fifteen minutes to chill and thicken.
    4. Remove from the freezer and whip the frosting with a hand mixer until it is thick and fluffy.
    5. Frost your cake, chocolate, cupcakes, brownies...

    Things You'll Need

    • Small saucepan
    • Hand mixer

    Related wikiHows

    Sources and Citations

    Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Vegan Chocolate Frosting. All content on wikiHow can be shared under a Creative Commons license.

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    How to Make Vegan Banana Muffins

    How to Make Vegan Banana Muffins


    If you have a few bananas that are past their prime, making banana bread or banana muffins are great ways to make sure they don't go to waste. This recipe uses plenty of whole grains and no milk. Flaxseed stands in for eggs, or you may use a different egg substitute if you prefer.
    Share these muffins with friends, but don't mention that they're vegan. They'll never know what's not in there.

    Ingredients

    • 1 1/2 cups ripe bananas, peeled and mashed
    • 1/4 cup sugar (see tips)
    • 1/4 cup vegetable oil
    • 1-2 tablespoons of flaxseed blended with 3 tablespoons water or other substitute for one egg.
    • 3/4 cup unbleached flour
    • 3/4 cup whole wheat flour (use pastry flour if available)
    • 1 cup bran or uncooked, rolled oatmeal (non-instant)
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2/3 cup chopped nuts or peanuts (see tips)
    • 2 Tbsp water, as necessary to produce a thick batter. Omit if using honey or syrup in lieu of sugar.
    • 1 teaspoon vanilla extract
    • Other flavorings, as desired. Try cinnamon or chopped, crystallized ginger.

    Steps

    1. Preheat the oven to 350F (180C, gas mark 4).
    2. Peel and mash bananas to produce about 1 1/2 cups of mashed banana, about three large bananas.
      • Don't worry about this measure being exact; it can be to the nearest whole banana.
      • Bananas for banana bread can be riper than you would eat them. Cut out any bad spots.
    3. Blend 1-2 tablespoons of flaxseed with 3 tablespoons of water to produce a thick paste. If you don't have flaxseed, you can use the equal volume or one egg of another egg substitute of your choice.
      • If your blender came with a smaller jar, this is a good time to use it. Most Oster blenders will fit onto a standard sized Mason jar.
    4. Blend the sugar and the oil into the mashed bananas.
    5. Add the flaxseed paste to the batter and mix it in.
    6. In a separate bowl, mix the flour, the whole wheat flour, the bran or oatmeal, the salt, the baking powder, and the baking soda.
    7. Add the dry ingredients to the wet ingredients and stir just enough that everything is uniformly moist. It's fine if there are some lumps. Do not overmix.
    8. Add up to two tablespoons of additional water to create a thick batter.
    9. Gently fold in the nuts, if you are using them, and any flavorings you wish to add.
    10. Divide the batter into twelve greased 3-inch (75mm) muffin tins. You can use other sizes, but you may need to adjust the cooking time.
      • The muffins will rise, so fill whatever baking containers you are using about two thirds full.
    11. Sprinkle a little extra oatmeal on top. (Optional.)
    12. Bake until the tops are golden brown and a pick inserted in the center of the muffins comes out clean. For 3" muffins, the baking time will be 20-25 minutes. Larger muffins will need to bake longer; smaller muffins will need to bake for less time.
    13. Cool in the pans for about ten minutes, then remove to finish cooling on a rack.

    Tips

    • Butter may be substituted for the vegetable oil and an egg may be substituted for the flaxseed, but will make the recipe non-vegan.
    • You can substitute turbinado sugar, or maple syrup if you wish to avoid refined sugar, but be sure to adjust for the excess liquid.
    • Uncooked oatmeal in quick breads and muffins such as these adds a texture that can substitute for nuts if nuts are costly or if anyone is allergic to them.
    • You can make banana bread out of this same batter. Pour it into a bread pan. Bread will take longer to bake than muffins (typically 45-55 minutes, depending on the size of your pan).
    • As with all quick breads (breads using baking powder or soda rather than yeast), avoid over mixing. Mix the wet ingredients and the dry ingredients separately, then combine them and stir just enough to make a wet, fairly uniform mixture. There is no need for the batter to be smooth.
    • These muffins are tasty served warm with jam, margarine or butter, apple butter, peanut butter, or cream cheese or cream cheese frosting (if you're feeling particularly decadent and not avoiding milk).

    Warnings

    • Work with appropriate caution around hot ovens and baking pans. Handle knives safely.
    • Check your margarine for non-vegan ingredients. Some Vegan butters (such as Earth Balance) contain palm oil, an ingredient that is in contradiction with the animal protection ideals of many vegans (as palm oil is responsible for orangutan habitat destruction). A better alternative is Spectrum Naturals.

    Related wikiHows

    Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Vegan Banana Muffins. All content on wikiHow can be shared under a Creative Commons license.

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    Wednesday, February 16, 2011

    How to Make Vegan Fondue

    How to Make Vegan Fondue



    Being vegan doesn't mean being fondue-free. This delicious substitute fondue recipe will keep you in good spirits at the next fondue party; bring your own or send the host the link for this recipe if they ask!

    Ingredients

    • 2 cup non-alcoholic white wine
    • 1 cup water
    • 1/2 cup nutritional yeast flakes
    • 1/3 cup quick-cooking rolled oats
    • 1/4 cup tahini
    • 4 tablespoons arrowroot or cornstarch
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons onion granules
    • 1 teaspoon salt
    • 1/2 teaspoon mustard powder
    • 1/8 teaspoon ground white pepper
    • pinch of freshly grated nutmeg, or ground nutmeg
    • accompanying vegan-friendly food

    Steps

    1. Put all of the ingredients into a blender.
    2. Blend for a few minutes. Ensure that the oats are ground until fine. You are aiming for a smooth consistency.
    3. Pour this mixture into a heavy-based saucepan. Bring to the boil whilst stirring constantly.
    4. Reduce heat to low and simmer for a few minutes. Continue to stir.
    5. Keep cooking until the mixture turns thick and smooth.
    6. Prepare the fondue pot. Pour in the vegan fondue and keep warm in the usual fashion for fondue. It might also help to add a sign denoting which fondue is vegan if this is being shared at a fondue party.
    7. Provide bread and other accompanying food that is vegan friendly.

    Tips

    • Continued stirring is very important during the creation of the vegan fondue. It ensures a smooth, creamy consistency that is lump-free.
    • A dash of sweet, smoked paprika on top of the fondue in the pot makes this extra delicious.

    Things You'll Need

    • Blender
    • Heavy-based saucepan
    • Stirring spoon, e.g., wooden
    • Fondue pot
    • Fondue forks

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    Sources and Citations

    Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Vegan Fondue. All content on wikiHow can be shared under a Creative Commons license.

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    How to Make Cinnamon Banana Blueberry Vegan Cake

    How to Make Cinnamon Banana Blueberry Vegan Cake



    This vegan recipe was inspired by Abigail Johnson Dodge's recipe in The Weekend Baker. This version uses the bananas as a replacer for eggs, and vegan sour cream instead of conventional sour cream. The combination of banana and blueberry makes this cake super-tasty, and this is a delicious treat for tea.

    Ingredients

    • 1 1/3 cups all-purpose flour
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 3/4 teaspoon ground cinnamon, or more if you like
    • 1/4 teaspoon table salt
    • 6 tablespoons of vegan butter, at room temperature (I use the Earth Science brand)
    • 1 cup granulated sugar
    • 2 medium bananas
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon pure almond extract
    • 2/3 cup vegan sour cream (Tofutti makes a version)
    For the topping:
    • 3/4 or 1 cup blueberries, rinsed and drained well
    • 3 tablespoons granulated sugar
    • 1 tablespoon all-purpose flour
    • 1/2 teaspoon ground cinnamon

    Steps

    1. Place an oven rack on the middle rung, then heat the oven to 350ºF/180ºC.
    2. Lightly grease and flour the bottom and sides of the cake pan. Tap out any excess flour.
    3. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Whisk until blended well.
    4. In a small bowl, mash the bananas together with a fork until it resembles baby food. In a large bowl, combine the vegan butter and sugar. Beat with an electric mixer (with paddle attachment for stand mixers) on medium speed, or with a fork and some gumption if you don't have an electric mixer.
    5. Add half of the banana mush to the butter-sugar blend and beat until just blended, then add the vanilla and the remaining banana together. Using a rubber spatula, fold the dry ingredients into the butter mixture in three batches alternating with the sour cream, beginning and ending with the dry ingredients. Scrape the batter into the greased-and-floured pan and spread evenly.
    6. Put into the oven. Bake for 10 minutes.
    7. Make the topping. In a small bowl, combine the blueberries, sugar, cinnamon and flour. Mix with a fork, lightly crushing the blueberries.
    8. Add the topping. After the cake has baked for 10 minutes, sprinkle the topping evenly over the top of the cake. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 minutes longer. The sides will brown a little.
    9. Transfer the cake to a rack to cool for 10 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a thick, dry dish towel to protect your hands, invert a large, flat plate on top of the cake pan and, holding both the pan and plate, invert them together. Lift the pan off, then invert a flat serving plate on the bottom of the cake and invert the cake once more so the blueberries are on top.
    10. Serve warm or at room temperature.

    Tips

    • You can cover the cooled cake in plastic wrap and store at room temperature for up to 5 days.

    Things You'll Need

    • 9" x 2" round cake pan; if you don't have a 9-inch pan, an 8-inch will work okay, but make sure that the sides are at least 2 inches tall
    • Medium mixing bowl
    • Small mixing bowl
    • Stirring implement
    • Whisk
    • Electric mixer or fork
    • Wire cake rack

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    Sources and Citations

    Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Cinnamon Banana Blueberry Vegan Cake. All content on wikiHow can be shared under a Creative Commons license.

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    Vegetarian Moussaka - a delectable way to use Butternut Squash

    Vegetarian Moussaka

    - a delectable way to use Butternut Squash

    Author: Fiona Lesley

    The inspiration for this Vegetarian Moussaka came after I had drawn a blank with many other vegetarian moussaka recipes. I love using butternut squash - it is both filling and nutritious. Therefore, using butternut as a base in this dish meant that there didn't have to be as much bulky pulse added. The result is a very satisfying dish, rich in flavor and packed with nutrients.

    With regards to roasting the butternut squash: peel the butternut. Next, chop the butternut into inch (2½ cm) cubes, discarding the seeds. Place the cubes on an oiled baking tray. Massage a little oil over the butternut cubes and roast them in a moderate oven for about 30 - 40 mins, until they are cooked. Simple!

    The greatest improvement in this Vegetarian Moussaka recipe is that the aubergines are not fried. I hate greasy food - but I love the taste of it! Baking the aubergines gives you the taste with minimal fat. In order to do this, grease a couple of large baking sheets. Slice 2 large aubergines into ¼ inch / 5 mm slices. Place the slices on the baking sheets in a single layer. Brush the slices with oil. Bake at 350° F / 180° C for about 20 minutes. Turn the slices over and cook for another 20 minutes. I usually prepare 4 aubergines like this and freeze the slices in between sheets of freezer paper. I haul them out to put on top of salads or into pasta sauce.

    The ingredients seem endless - but everything can be prepared in advance. In fact, it is wise to make the tomato sauce the day before. It can even be made well ahead and frozen.


    The addition of a teaspoon of mustard to the cheese sauce adds flavor and means that you can cut down on the amount of cheese.

    A little effort
    Preparation time: 45 minutes, but everything can be done in advance
    Cooking time: ½ hour for moussaka
    Serves 6


    Ingredients:

    • 4 cups roasted butternut - approx 1lb 4oz / 550g (see above for instructions)
    • 2 cups cooked brown lentils
    • 3 cups tomato sauce (see below)
    • 1 quantity white sauce (see below)
    • 2 large aubergines, cut into ¼ inch thick slices and baked (see above for instructions

    Tomato Sauce Ingredients:

    • 2 large onions, diced
    • about 3 tablespoons oil
    • 2lbs / 900g tomatoes, chopped
    • 2 cloves garlic, crushed
    • 4 tablespoons tomato paste
    • ½ cup (loosely packed) parsley
    • ½ cup (loosely packed) coriander
    • 1 cup water
    • ½ teaspoon salt
    • freshly ground pepper

    Cheese Sauce Ingredients:

    • 2oz / 60 g butter
    • 2oz / 60 g flour
    • 2 cups milk
    • 1 teaspoon wholegrain mustard
    • ½ teaspoon salt
    • 1 cup strong cheese, grated - cheddar is a good choice

    Use a large frying pan to make the tomato sauce. You will need a small pot for the white sauce and an oven proof dish for the Moussaka.

    When you are ready to assemble, heat the oven to 350° F / 180° C.

    Method:

    To make the tomato sauce: fry the onions in the oil until they soften and begin to brown.

    Add the garlic, tomatoes, tomato paste. Allow to simmer for about 5 minutes. Add the parsley, coriander, salt and pepper and slowly add the water. Allow to simmer for about 10 minutes until the sauce thickens. You may either blend the sauce or leave it so that it is chunky. This quantity yields about 5 cups.

    To make the cheese sauce: melt the butter in the pot. Add the flour and cook for a minute. Slowly add the milk, stirring constantly. Allow to come to the boil and thicken. Add the mustard, cheese and salt and cook for another minute. Keep aside.

    To assemble Vegetarian Moussaka: place the cooked diced butternut in the oven-proof dish. Sprinkle over the lentils. Spoon over 3 cups of tomato sauce. Arrange the aubergine slices on top. Spoon the cheese sauce over.
    Bake at 350° F / 180° C for ½ hour. Serve with a big salad.

    Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike. A teacher by profession, she brings together her years of time and money-saving tips at Monthly Meal Planning


    Article Source: http://www.articlealley.com/article_1202960_26.html
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    Tuesday, February 15, 2011

    Vegetarian Backpacking Recipes

    Vegetarian Backpacking Recipes


    Author: Steve Gillman

    Ready to hit the trails but without the beef jerky? Here are a few vegetarian backpacking recipes you can try, along with some simple snack foods.

    Olive Oil Noodles

    This is a simple recipe that you don't need to write down. Bring a small bag of spices (whatever kinds you like), some dried vegetables, pasta and olive oil. Soak the dried vegetables while you are setting up camp. Then cook them along with the pasta. Drain and add the spices, salt and olive oil for a delicious dinner.

    If you bring the thinnest pasta you can find - something like angel hair spaghetti - it will save some time, fuel and trouble cooking. If you want to dress up the meal a bit more and you are backpacking in the southwest, you can collect some pinon pine nuts to add. Parmesan cheese is another nice addition, and can be carried for days if kept out of the hot sun.

    The Simplest Soups

    Most grocery stores carry dry soups that just require you to pour boiling water on them. The ones in the cups take more space, but are still light and very convenient. No dishes to wash except for your spoon.

    Vegetarian options are limited with these, but the good news is that there are a few. Even better news: some of the tastiest soups-in-a-cup you can get are the black bean varieties or lentil soups. Most of these have no animal products in them.

    Uncooked Vegetarian Backpacking Recipes

    I personally don't like to cook. In fact, I rarely even bring a stove when backpacking. Going without cooked food means no stove, no fuel, and no pans. That's less weight and fewer dishes to wash. But what about vegetarian backpacking recipes for those of us who don't want to cook?

    Most snacks (with few exceptions like that beef jerky) are naturally vegetarian. For example, mix any number of dried fruits, nuts, chocolate chips and cooked dry oats for an easy trail mix. You don't have to be precise about any of this or remember any recipes.

    Peanut butter and wheat crackers is another high-protein high-energy backpacking food. Bread can be carried carefully and you can make sandwiches of peanut butter and wild berries. I have done this with strawberries, but peanut butter and blueberry sandwiches are my favorite.

    If you eat cheese it can be carried for the first day without spoiling. Frozen "veggie dogs" can be brought as well, and will thaw out in time to cook them over the first night's fire. In other words, it doesn't have to get complicated. You can make your own simple vegetarian backpacking recipes.

    Copyright Steve Gillman. Get ideas for Vegan Backpacking Food, and the free ebook, "Ultralight Backpacking Secrets" (And Wilderness Survival Tips), as well as gear recommendations, and a new wilderness survival section, at: http://www.The-Ultralight-Site.com


    Article Source: http://www.articlealley.com/article_1258177_26.html
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    How to Make a Veggie Burger

    How to Make a Veggie Burger



    In today's culture, vegetarian (or veggie) burgers have become more popular in fast food restaurants and markets. Other names with which veggie burgers are known as are the tofu and garden burger. If you love vegetables, but wish to have it in a burger style, it's really easy, fun, and healthy.

    Steps

    With Purchased Veggie Burger Patties
    1. Purchase hamburger buns.
    2. Purchase or make your patties. Cook the patties according to the package instructions or the recipe. If you want to have grilled vegetables as part of your burger, grill these at the same time. Some vegetable suggestions include onion, pepper slices, zucchini slices, fried potato-patties and/or eggplant.
    3. Finish the cooking and flip the burgers onto the buns.
    4. Add on the vegetables. You can also add cheese if you want. Include ketchup or some other sauce - salsa is a great addition. Add lettuce and a fresh tomato slice if desired.
    5. Serve and enjoy.

    Video

    A video demonstration of making a veggie burger from scratch (variant recipe).

    Tips

    • If you don't like the taste of the Soy/Veggie burgers, marinate them in Red Wine Vinaigrette(or any other vinaigrette dressing) for about an hour before cooking.

    Warnings

    • Children making this should be accompanied by an adult.

    Related wikiHows

    Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make a Veggie Burger. All content on wikiHow can be shared under a Creative Commons license.

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    Easy Vegetarian Meal Plans for Weight Loss

    Easy Vegetarian Meal Plans for Weight Loss

    Author: Anne Urquhart

    veggie meal plans

    Being vegetarian or vegan is a great life choice. You aren't contributing to the horrific treatment of animals or the environment and generally speaking you are being kinder to your body. However when it comes to weight loss it can feel like a real struggle. After all you can hardly go on a one of the famed high protein, low-carb diets. They may be somewhat effective for temporary weight loss, but they are not healthy and the food is not often veggie friendly.

    The good news is that with a little guidance it is not hard to transform your junk food veggie/vegan lifestyle into a healthy food plan that will fill you with energy whilst helping you lose weight and make those meat eaters jealous.

    To stick to any kind of weight loss/healthy eating plan it is important to stick to a few guidelines:

    1. Keep it simple - Don't try to follow ridiculously complicated recipes. Look for a plan that is full of simple recipes, which are easy and fun to make.

    2. Healthy, veggie food should be yummy - Don't suffer to lose weight. Look for a plan that shows you how to make your veggie meals delicious as well as healthy and allows for a few snacks. You won't get very far feeling deprived.

    3. Keep it cheap - There is no point breaking the bank when tasty, healthy meals can be made for cheap. If it is too expensive you won't be able to maintain it (unless you are rich of course).

    4.Clear and Easy to Follow - Any veggie meal plan you choose should be laid out so that you know exactly what to eat, when for maximum energy and weight loss.

    5. No fads! - You have already chosen to go veggie, which is great and totally the right thing to do for the animals. Don't ruin things by going for faddy diets. Instead look for something that will fit in with your life.

    One of the best ways to encourage others to go veggie is to set a great example by looking and feeling great. Invest in a great veggie cook book and make yourself simple and delicious and filling meals. You enjoy food more and lose weight as you feel the need to snack less.

    If you need a little more help you could try a program I follow called Easy Veggie Meal Plans. I find it very easy to follow and have had good results. Click here to check it out.

    Article Source: http://www.articlesbase.com/low-calorie-articles/easy-vegetarian-meal-plans-for-weight-loss-3767400.html

    About the Author

    Anne is an animal lover on a weight loss journey. Just about figured out the eating, still working on the exercise!

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