Vegetarian Cooking And Living Made Easy

Wednesday, March 16, 2011

Easy Vegan Recipes For Vegetable Side Dishes On Saint Patrick Day


Author: Andrea Wyn

Saint Patrick Day is just around the corner so why not take a healthful approach to what you serve with these easy vegan recipes for vegetable side dishes. Celebrating with holiday parties is fun and since there will be plenty of green beer to sip on make sure to include some fresh healthful food for your event.

It's easy and cool to offer shot glasses filled with celery or asparagus soup. Asparagus soup is one of the many easy vegan recipes that you can do the night before and then after work, simply take the soup out of the fridge, fill your shot glasses and serve on Saint Patrick Day.

How about green olive tapenade on a toasted sourdough baguette? For holiday parties on Saint Patrick Day this dip can be made a few days in advance and again, just pull it out of the fridge prior to guest arrival and serve either already topped on the baguette or as one of your vegetable side dishes. (Recipe for olive tapenade can be found on page 83 in Budget Bash.)

Other vegetable side dishes your friends would enjoy on Saint Patrick Day are a cucumber salad with balsamic vinaigrette, Waldorf salad, fennel and mint salad or a cucumber and seaweed salad.

Of course, keeping it vegan and real let's not forget a bowl of edaname either cold or warm with or without salt. All of these easy vegan recipes mentioned for your holiday parties won't take much time and some can be made well in advanced, refrigerated overnight and then quickly transferred into fun and simple serving dishes as vegetable side dishes.

Roasted Asparagus Soup Recipe

2 1/2 lbs. thin asparagus, trimmed & cut into 2" pieces
2 leaks, white & light green parts only, cleaned and finely chopped
2 T. Olive Oil
salt & pepper to taste
2 1/2 C. vegetable broth
Chives for garnish

Preheat oven to 425 degrees F. In a heavy roasting pan, combine asparagus, leeks, olive oil , slat and pepper. Mix to combine.

Roast, stirring occasionally, for 30 to 35 minutes or until leeks are golden brown & asparagus are tender.

Transfer the vegetables to a blender and add the broth. Process until completely pureed, taste to adjust seasonings.

Pour soup into shot glasses & garnish with chives if desired.

Waldorf Salad Recipe

3-4 Granny Smith Apples
2 Celery stalks, thinly sliced
4 oz. walnut pieces or pecans chopped
Mixed greens if desired
French vinaigrette dressing

Cut a few slices of apple with the skin on for decoration and then peel and core the rest of the apple and cut into thin strips. Toss the apple slices in lemon juice to prevent apples from turning brown.

Add the chopped celery, apple slices, nuts and mixed greens and toss with French vinaigrette.

French Vinaigrette Dressing Recipe

2 tbs. Dijon mustard
2 tbs champagne vinegar
6 tbs. extra-virgin olive oil
Salt and fresh ground pepper to taste

Mix ingredients in a cruet and serve with salad.

I hope you found these easy vegan recipes for vegetable side dishes fun to make for your holiday parties on Saint Patrick Day. Until next time, remember the Budget Bash mantra: make it simple, delicious, stylish, fun and economical to all!

Article Source: Article Base

About the Author

With over 15 years in the special event industry, Andrea has now taken her knowledge and experiences and incorporated this information into an easy-to-read book called Budget Bash - Simply Fabulous Events on a Budget. You can talk to Andrea via Twitter @awynningevent or learn more about wedding and special event management by visiting awynningevent.com.
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Monday, March 14, 2011

5 Vegetarian Recipes for Breakfast


Author: Danielle Tucker

Starting the day off right is essential no matter what kind of food you like to eat.  While many people think of only cereal with milk or bacon and eggs as breakfast foods, those who don't eat animal proteins find those ideas unappealing.  Does that mean you are relegated to salads for breakfast if you are a vegetarian?  Absolutely not!  Recipes for great breakfasts, whether you eat eggs or not, are easy to make and tasty too.

Breakfast Burrito

The easiest of recipes, this one can be adapted easily to a vegan palate as well.  Fry up some garlic and onions in a saucepan.  Add some chopped extra firm tofu, chopped tomatoes and peppers, or any other veggie you like.  Fry until the veggies are tender.  Salt and pepper to taste and then splash on some Tabasco sauce if you like it hot.  Wrap the filling in sprouted grain tortillas and top with soy or regular cheese and sour cream. 

You can make several of these at one time and freeze your extras for later in the week so you have something to grab on the go.

Couscous and Fruit

I love this breakfast because it is filling and nutritious and cooks in a matter of a couple of minutes.  It is particularly great on a cool fall morning as it warms you from the inside out.  To cook, you simply pour boiling water on your serving and make some coffee or tea while it cooks.  Slice up some bananas, toss on berries, chop some apple, or throw on any fruit you like.  A little bit of butter or margarine, add a sprinkle of cinnamon or nutmeg, and you have a tasty warm breakfast that took less than five minutes to prepare.

Smoothie Magic

Smoothies are the ideal breakfast when you have to run out the door but still want a nutritious punch in your morning routine.  As any vegetarian will tell you, you should keep several bags of berries in your freezer for just such meals.  Berries + soy powder + nut milk + anything you like = a great smoothie.  If you like your shake a little sweeter, add a banana.  If you want to add some green powder, feel free.  It is all a matter of taste.

Nut Butter Wrap

I know that a lot of people will hesitate to have a nut butter wrap because nuts are notoriously high in fat.  While that is true, nut oils are heart healthy and provide essential nutrients that actually help you to lose weight, if eaten in moderation.  Your best choice is raw, organic nut butter which can be found at most healthy food stores.  Spread your nut butter on a sprouted grain tortilla and add some sliced banana or raisins to boost the nutrition a bit.  This is easy and kids love it too.

Fancy Bagels

Get some good bagels, red onions, capers, ripe tomatoes, and either cream cheese or soy substitute.  Slice the onion thinly, the tomatoes thickly, and drain the capers and pile it all on. I like to put a couple of basil leaves on top as well.  You can add another layer to the dish with smoked salmon if you eat fish as salmon is full of heart healthy omega 3.

There you go, five easy, tasty breakfasts that will suit a variety of palates and accommodate a busy schedule.

Article Source: http://www.articlesbase.com/nutrition-articles/5-vegetarian-recipes-for-breakfast-2831679.html

About the Author

Get your free 7-day vegetarian meal plan at www.EasyVeggieMealPlans.com. You'll discover how to eat a vegetarian diet for fat loss plus easy vegetarian recipes you can make at home.

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Sunday, March 13, 2011

Vegetarian Spinach Stuffed Mushrooms Recipe


Author: Cookbooker1

Here is a great, healthy, vegetarian recipe which blends the awesome flavors of mushrooms and spinach. You can use this as an appetizer, side dish, or if you're a vegetarian, as a main course if you like. If nutmeg doesn't suit your taste, try paprika instead. Some people have mentioned putting either mozzerella or parmegian cheese in the mix too, but I prefer the simple, light and freh taste of this recipe as it stands. The choice is always yours though.

Spinach-Stuffed Mushrooms

Try cooking quick, easy meals (like this one) at first to experiment how to cook with mushrooms and how you like the taste of them, especially since mushrooms are one of the main ingredients.

Ingredients
  • 1 cup spinach
  • 4 large flat mushrooms, stalks discarded
  • ¼ cup butter
  • 4 cloves garlic, minced
  • 2 onions, finely chopped
  • ½ tsp nutmeg
  • 1 tbsp olive oil
  • 2 tbsp white bread crumbs
  • Salt and freshly black pepper, to taste
  • 1 egg, beaten
  • 1 tbsp chopped fresh parsley, to garnish
  1. Place spinach into a colander and rinse well. Trim off stems and discard. Fill a small saucepan with ¼ inch of water and lightly steam spinach leaves over low heat. Remove from heat once leaves begin to wilt; set aside.
  2. Preheat oven to 400°F. In a medium sized skillet, heat butter over medium heat. Once melted, add garlic, onion and nutmeg. Allow mixture to gently sauté until onions begin to soften. Transfer pan onto an unheated burner and set aside to cool.
  3. In a separate skillet, heat oil over medium heat. Add in mushrooms and sauté until both sides of the mushrooms have slightly browned. Transfer cooked mushrooms upside down onto an ovenproof dish.
  4. In a medium sized mixing bowl add onion mixture, cooked spinach, bread crumbs salt and pepper and beaten egg. Mix until well combined.
  5. Using a spoon, arrange spinach mixture onto each mushroom cap, shaping neatly. Cover pan with aluminium foil and place into preheated oven. Bake for 10 minutes.
  6. Place stuffed mushrooms onto individual serving plates. Garnish with parsley and serve immediately.
Serves 4

I served this as an appetizer to a light shrimp barbeque with an inexpensice Chinin Blanc and my guests were thrilled with the meal.

Here's to your great tastes,
Greg

For more delicious vegetarian recipes you might enjoy this downloadable cookbook.
You might also enjoy the many free recipes posted on our site at Cookbooks Online. Be sure to join my free recipe club to receive two recipes every month by email.


Article Source: Article Alley
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Saturday, March 12, 2011

5 Delicious Low Fat & Healthy Raw Salad Dressings

Author: Swayze

One of the most common questions I receive is how to make healthy, low fat raw salad dressings that actually taste good!

Well these 5 raw recipes taste pretty good to me so I thought I'd share them with you! :D

#1: Tangy Tomato Dressing

  • 2 cups pineapple
  • 1 cup tomato
  • 1 cup cucumber

Blend and pour over your favorite greens!

#2: Ridiculously Delicious Dressing

  • 2 medium-sized tomatoes
  • 1 Ataulfo (yellow) mango*
  • Handful of fresh cilantro

*Ataulfo mangoes are much creamier than the more common Kent or Tommy varieties.  I find them to be much tastier as well.

Cut the tomatoes into quarters and place into a blender.  Peel and chop the mango into large pieces, close to the size of the tomato quarters.  Place the mango pieces in the blender.  Chop the cilantro and place in the blender.

Lightly pulse. Don't blend it too much or it will get bubbly and yucky.

I especially like to eat this as a sauce over spiralized zucchini or yellow squash.  You just can't beat the summertime mango-tomato-cilantro combo!

#3: Not-So-Pretty Pistachio Dressing

  • 2 medium tomatoes
  • Half of 1 medium cucumber
  • 1 oz pistachios

Coarsely chop everything and blend.

I like to pour this over romaine lettuce and spiralized cucumber.  It's a nice savory alternative to the usual sweet and fruity dressings.

And you'll know the reason for the name once you make the recipe. ;)

#4: Orange You Glad You Saved That Avocado?

  • Half of one Hass avocado
  • 8 oz orange juice

Mash the avocado and OJ with a fork to combine.  Mix with shredded cabbage, celery, and/or carrot for a healthy raw slaw.

This one is actually a recipe from The 80/10/10 Diet that I tried last winter when the delicious Valencia oranges were in season.  I'm looking forward to trying it again real soon!

#5: Totally Chicken-Less Chicken Salad

  • 2 cups of red, black, or concord grapes
  • 1 cup of chopped fennel fronds
  • Fresh dill

Put the grapes in first, then blend everything.

This recipe was actually inspired by traditional chicken salad, which usually has grapes, celery, and dill.  I replaced the celery with fennel because I like the anise flavor.  If you can't find fennel or you don't like the taste, feel free to use celery instead.

You could easily chop all the ingredients instead of blend them and eat the mixture on its own for a more authentic "chicken salad."

Enjoy the recipes and feel free to share your own favorite healthy raw salad dressings below!

Article Source: Article Alley


For more information on the best raw vegan diet, be sure to visit Fit On Raw and subscribe to Swayze’s newsletter Peachy Keen Ezine. By subscribing, you will also receive the free report The 4 Principles of a Healthy Raw Diet as well as the 5-week mini-course The Fool Proof Transition to Raw.

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Thursday, March 10, 2011

Low Calorie and Vegetarian Recipes - the Delicious Options


Author: Kelly Limpert

It is common belief that low calorie and vegetarian recipes have to challenge your palate. The truth is, however, they can be just as delicious as your favorite dishes. Now, I am about to share with you two such recipes, and you can just give them a try to convince yourself.

1. Vegetarian Black Bean Burgers

You will need the following ingredients to prepare for this recipe:

  • 1 can of black beans
  • 1/2 of an onion
  • 1/2 cup of flour
  • 2 slices of bread
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon seasoned salt
  • salt and pepper

To prepare, follow the steps below:
  1. Dice the onion, then saute it for about 4 or 5 minutes until soft.
  2. Pour the black beans into a large bowl and mash them until they are almost smooth.
  3. Add to the mashed black beans with the sauteed onions, garlic powder, onion powder, and seasoned salt.
  4. Crumble up the sliced bread and add them to the mixture.
  5. Add the flour to the mixture, a few tablespoons each time. Keep stirring after each addition.
  6. Add a small amount of oil into a frying pan, and heat it up.
  7. Scoop some of the mixture out of the bowl with your hands, and shape it into a pattie that is about 1/2 thick.
  8. Fry the patties until they are firm.
  9. Have a try and you will be amazed at the wonderful taste of the burgers.

2. Tofu Scramble

If you have ever tried vegetarian diet, you will know that tofu is always used as a meat substitute. And, the tofu scramble which we are about to try can be served as a wonderful substitute for scrambled eggs.

You need these ingredients:
  • 1 block of tofu, drained and press
  • 1/2 yellow onion
  • 1/2 green pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1 tablespoon soy sauce
  • 2 tablespoons nutritional yeast
  • 2 teaspoons oil or margarine

Here are the steps for cooking:

  1. Cut the tofu into one inch cubes, and then use a fork to slightly crumble it.
  2. Dice your onion and bell pepper.
  3. Add some oil or margarine to a skillet set to medium-high.
  4. Add the onion, green pepper and tofu to the skillet. Cook for 4 or 5 minutes.
  5. Add to the skillet with garlic powder, onion powder, parsley, soy sauce, and nutritional yeast.
  6. Cook the tofu scramble for 6 or 7 minutes, stirring frequently. When it is done, pour onto a plate and enjoy.

You can treat a tofu scramble like what you would do with scramble eggs, adding vegetables of your choice, like tomatoes, mushrooms, spinach, and carrots.

Now, are you convinced that low calorie and vegetarian recipes can be just as tasteful as the non-vegetarian ones? Simply give the two recipes a try. In fact, there are thousands of people out there who are enjoying delicious and healthy vegetarian diet every single day!

Article Source: http://www.articlesbase.com/recipes-articles/low-calorie-and-vegetarian-recipes-the-delicious-options-376219.html

About the Author

Do you now intend to try these low calorie and vegetarian recipes? You can always visit us to learn more about vegetarian recipes. You may also want to check out this related article about vegetarian chili recipes.

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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


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Wednesday, March 9, 2011

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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How to Cook a Vegan Potato Cake

How to Cook a Vegan Potato Cake

Most cakes always contain eggs or butter, which is maybe tasty but unhealthy. If you are vegan, love cakes, but still want
healthy nutrition this recipe will be especially helpful.

Ingredients

  • 2 1/4 C of wheat flour + some more for kneading
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 C canola oil
  • 1/3 C cold water
  • 400 g potatoes
  • 1 tbsp. olive oil
  • 1 onion
  • 1 garlic clove
  • 2 medium sized carrots
  • 1 bell pepper
  • salt and pepper
  • seasoning to taste

Steps

Dough
  1. Mix 2 1/4 C of wheat flour with 2 tsp. baking powder and 1/2 tsp. salt.
  2. Add 1/2 C canola oil and 1/3 C cold water.
  3. Let cool in the fridge for two hours.
Filling
  1. Peel 400 g potatoes and cook them.
  2. Set aside. In a pan heat 1 tbsp. olive oil and add 1 onion and 1 garlic clove.
  3. Peel and grate 2 medium sized carrots, cut a bell pepper into small pieces and add to pan.
  4. Fry till smooth. Add salt and pepper. Mix the potatoes with the veggies, add oregano and basil. Let cool.
  5. Roll out the dough on a floured surface and divide into two pieces.
  6. Preheat the oven to 400°F.
  7. Divide the filling into two parts and spread them on the dough pieces.
  8. Form two staffed pastries.
  9. Put in the oven and bake for 30-40 minutes.

Things You'll Need

  • 1 pan
  • 1 jar
  • baking paper
  • an oven

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 Cook a Vegan Potato Cake. All content on wikiHow can be shared under a Creative Commons license.

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Sunday, March 6, 2011

3 Excellent Asian Vegetarian Recipes - Easy Step By Step Cooking Instructions

3 Excellent Asian Vegetarian Recipes - Easy Step By Step Cooking Instructions

Author: Abhishek Agarwal

One of the best ways to enjoy the delicious vegetarian cooking is by cooking some asian dish. You can cook any of the various Asian vegetarian cooking recipes. Some individuals like to choose their own Asian vegetarian cooking that is their favorite while others like to try something new from the list of Asian vegetarian cooking. Some of the great recipes are as follows:

1 Indian Lentils with Rice:

You need to have the following ingredients to cook this dish.
  • finely chopped one tablespoon gingerroot
  • finely chopped two garlic cloves
  • five 1/4 cups of vegetable broth
  • one teaspoon of ground turmeric
  • one cup chopped large tomato (1 tomato)
  • two teaspoons of dried mint leaves or fresh mint leaves that are chopped
  • one 1/2 cups of plain fat-free yogurt
  • eight chopped medium green onions(1/2 cup)
  • crushed red pepper (1/8 teaspoon)
  • one 1/2 cups or 12 ounces of dried lentils, rinsed and sorted
  • half teaspoon salt
  • one-fourth cup shredded coconut
  • three cups of hot cooked rice
Now just follow some cooking steps as,

First of all, spray cooking spray on 3-quart saucepan. Now, cook gingerroot, garlic, onions and red pepper in saucepan. Until onions become tender stir occasionally themixed ingredients in saucepan on medium flame for three to five minutes.

Secondly, stir turmeric, lentils and salt in five cups of broth. Reduce heat once it reaches the boiling stage. Cover the dish and let it simmer for about half an hour until the lentils are tender. If required, add remaining broth.

Thirdly, you need to stir the mixture in coconut, mint and tomato. Serve the dish with yogurt over rice.

2 Spicy Confetti Noodles:

You need to have the following ingredients to cook this dish.
  • two medium bell peppers
  • ten ounces of uncooked spaghetti or two packages of Japanese curly noodles of five ounces each
  • 1/3 cup water
  • half teaspoon of chicken bouillon granules
  • two tablespoons soy sauce
  • one teaspoon curry powder
  • two finely chopped garlic cloves
  • three medium green onions
  • medium carrots
  • two teaspoons sesame oil
  • 1/4 cup of water or dry sherry
  • finely chopped one tablespoon gingerroot
  • one tablespoon of chili puree with garlic
  • 1/4 teaspoon of sugar
Now just follow some cooking steps as,

First of all, cut the onions into two inch pieces. Then cut these pieces into thin strips. You need to cut carrots into julienne strips and bell peppers into thin strips.

Secondly, read the instructions on the package and cook noodles accordingly. Then, toss the noodles along with some oil in a large bowl. Stir carrots, bell peppers and onions.

Thirdly, you need to mix the remaining ingredients in 12-inch skillet or wok. Stir occasionally on medium heat and to boiling. Add noodle mixture and toss it with some sauce. Stir the contents constantly and heat it properly.

3 Indian Split Peas along with vegetables

You need to have the following ingredients to cook this dish.
  • 1/4 teaspoon of ground cumin or 1/2 teaspoon of cumin seed
  • finely chopped and seeded two jalapeno chilies
  • two cups of cooked yellow split peas
  • drained and rinsed two cups of Green Giant frozen sweet peas and one can of Progresso black beans.
  • two teaspoons vegetable oil
  • 1/4 teaspoon ground turmeric
  • three cups or one pound cauliflowerets
  • 1/4 cup vegetable broth or chicken
Now just follow some cooking steps as,

First of all, heat the oil over medium-high in a 10-inch sillet. Stir occasionally and cook chillies, turmeric and cumin in oil for two minutes.

Secondly, stir broth and cauliflowerets and cook for around 3 to 4 minutes. Cook until the cauliflowerets are tender.

Add all the remaining ingredients into the sillet and stir occasionally. Cook for about five minutes until it is hot.

Article Source: http://www.articlesbase.com/cooking-tips-articles/3-excellent-asian-vegetarian-recipes-easy-step-by-step-cooking-instructions-708677.html

About the Author

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets . up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm . Only limited Free Copies available.

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Quick and Easy Low Calorie Vegetarian Recipes

Quick and Easy Low Calorie Vegetarian Recipes

Author: Guido Nussbaum

The shops these days are full of all sorts of goodies suitable for the vegetarian. So longer do you have to satisfy yourself with an omelette or salad. And because there is such choice you can choose low calorie options.

Also there are now a number of meat substitutes if you wan to go that way. Vegetarian bacon - yes really - look in the frozen food cabinet - adds that something to lots of dishes and I frequently use it, even when cooking for omnivores.

Rice Salad

This has quite a long list of ingredients, but is still quick and easy.
I haven't given amounts as you can alter them to suit what you have available and how many diners there are.

Cold cooked rice - a large cupful per person
Pineapple chunks
Vegetarian bacon, 3 rashers per person
A deseeded, finely sliced chilli
Some coriander or basil
A few salted cashews or dry roasted peanuts ( too many puts the calorie count up of course.)
Juice of lime or lemon
Crisply fried onion

Cooked vegetables such as sweet corn, peas, asparagus pieces and snowpeas.
Mix together the rice, chilli and pineapple. Fry the vegetarian bacon rashers in a non stick pan. They take only seconds so keep an eye on them. Either fry your onions, sliced thinly or reheat previously fried ones. Add the cooked vegetables and the nuts to the rice mixture. Add a squeeze of lemon or lime juice. Crumble the bacon rashers and mix in. Arrange on a plate. Decorate with the chopped herbs and the crispy onion pieces. Non vegetarians might want some prawns or cooked flaked fish in place of the bacon pieces.

No Oil Lemon and Parsley Salad Dressing

There isn't much point in having a salad if you cover it in high fat dressing, but it does taste good. Well so does this and there is absolutely no guilt attached.

¾ cup water
2 Tablespoons o arrowroot powder
Juice of one lemon
¾ cup finely chopped parsley ( You may want to substitute cilantro or add a little tarragon)

pinch of salt

Either a deseeded chopped chilli (You could use dried flakes) or two teaspoons of finely chopped sweet/bell pepper.
Mix the water and arrowroot well and then cook until thickened. Allow to cool and then place all ingredients in a screw top jar. Replace lid tightly. Shake well. Will keep for a few days in the fridge.

Stuffed Squash

Butternut or acorn squash is what I generally have available, but the recipe can be used to stuff other vegetables such as bell peppers and eggplants ( aubergines).
Serves 8 as stuffing.

You need for each person ½ a squash or eggplant or a whole sweet bell pepper.
½ cup raisins , sultanas or chopped dried apricots
I cup vegetable stock
2 finely chopped onions

1 Garlic clove, crushed

2 Apples, peeled, cored & diced, about 1 1/2 Cup
I stick of celery diced

1 1/2 Cups crumbs from 7-grain bread or other whole grain bread, toasted slightly in
ungreased fry pan

2 teaspoons of salt

1 - 2 teaspoon of herbs - a mix of herbes de Provence is good

Grated peel of one lemon

If using squash halve and remove seeds. For peppers cut off and retain a cap and deseed. For egg plants remove stem piece and halve, making a slight hollow.
You may need to cut a small piece off the squashes and egg plants so that they will sit level in dish.

Bake the vegetables cut side down in a medium oven for 50 minutes on a lightly oiled baking tray. While this is going on heat up the stock and then use this to soak your dried fruit.

Saute the onion and celery for about 5 minutes and then add the apple pieces and the garlic for a further 3 or 4 minutes. Now place this mixture in a large bowl and combine with all the other stuffing ingredients. It should be quite moist. Use to stuff your vegetables. Return them to the oven and bake fro a further 15 minutes.

Article Source: http://www.articlesbase.com/food-and-beverage-articles/quick-and-easy-low-calorie-vegetarian-recipes-444956.html

About the Author
Fore more tips on cooking please visit our cooking recipes website. For dessert lovers we have easy chocolate dessert recipes
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Thursday, March 3, 2011

How to Make Cookies and Cream Vegan Ice Cream

How to Make Cookies and Cream Vegan Ice Cream



Vegan ice cream is just as delicious as the dairy sort. The ice cream turns out to taste just like cookies and cream; it is smooth and creamy, with a bit of crunch from the cookies. The chocolaty color is due to the fact that crushing up some cookies very finely, while leaving others in bigger chunks. If you only want chunks, stir in the crushed up cookies after the ice cream base has churned in the ice cream maker. And yes, it is thoroughly recommended that you use an ice cream maker for this recipe.
This works best with low fat soy milk, which will yield a slightly creamier outcome than non-fat. Using vanilla soy milk will give you even more vanilla flavor.

Ingredients

  • 3 cups vanilla soy milk
  • 5 tbsp cornstarch
  • 1/3 cup sugar
  • 1/2 vanilla bean, split
  • 1/2 tsp almond extract
  • 6-10 vegan cookies, chocolate preferably (depending on how much cookie you want!)

Steps

  1. In a large saucepan, combine 2 1/2 cups vanilla soy milk, sugar and vanilla bean. Bring to a simmer, then scrape out the vanilla bean, stirring the seeds into the milk mixture, and discard the pod.
  2. Whisk cornstarch together with remaining 1/2 cup soy milk and pour into the hot vanilla milk mixture, while whisking constantly.
  3. Reduce heat to medium low and, stirring occasionally, cook until it has thickened and starts to bubble (3-5 minutes). Stir in almond extract.
  4. Refrigerate until cold.
  5. Crush cookies and add both cookies and chilled cream base into your ice cream maker and freeze according to directions.

Tips

  • Makes 4 generous servings, more than enough to cool you off on a hot day.

Things You'll Need

  • Ice cream maker
  • Large saucepan
  • Knife
  • Refrigeration, freezer

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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 Cookies and Cream Vegan Ice Cream. All content on wikiHow can be shared under a Creative Commons license.

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Wednesday, March 2, 2011

How to Cook Vegetarian Curry with Mock Meat

How to Cook Vegetarian Curry with Mock Meat



Ever imagined cooking vegetarian curry with mock meat? Do you feel that having only vegetables in your curry is boring? Having vegetarian guests? This is the right recipe! This recipe serves 5 to 6. Cooking this dish will take about 30 to 45 minutes.

Ingredients

  • 4-5 large Potatoes
  • 1 packet of Mock Meat
  • 1-2 stick of Cinnamon
  • 2-3 dried Chilies
  • 1 packet of Coconut Milk (150g per pkt)
  • 1 packet of Curry Powder (500g per pkt)
  • 1 teaspoon of Salt
  • 4-5 cups of Water (500ml per cup)

Steps

  1. Wash the potatoes and boil them till they soften.
  2. Defrost the packet of mock meat.
  3. Blend the dried chili, curry powder and 1-2 cups of water to make the curry paste.
  4. Pour the curry paste into a pot.
  5. Add 2-3 cups of water into the pot, and wait till the curry boils.
  6. While waiting, cut the potatoes into cubes.
  7. Continue stirring the curry while waiting for it to boil.
  8. Add the potatoes and mock meat into the pot when the curry boils.
  9. Add in the coconut milk.
  10. Add in the cinnamon stick.
  11. Add in a teaspoon of salt.
  12. The dish is now ready to be served. Pour the curry into a large serving bowl. Enjoy!

Tips

  • Mock meat, also known by other names such as meat analogue, meat substitute or imitation meat, is made of gluten. It can be found in supermarkets or vegetarian shops.
  • For added spiciness in your curry, you can add more dried chili.
  • To test if the potato is cooked, use a chopstick to skewer it.
  • Keep stirring the curry continuously to prevent it from getting burnt and to ensure consistency.

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 Cook Vegetarian Curry with Mock Meat. All content on wikiHow can be shared under a Creative Commons license.

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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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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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