Vegan Recipe Secrets

2011-04-25T03:33:00.000-07:00

Recipe for a Healthy Life

Author: Leah R. Williams

Experts say there are two basic categories of foods that can be seen as nutritious food that help keep off the pounds. Which are the fruits and vegetables and nutrients that give our bodies that resistance? If fruits and vegetables are the "food group nutrients that help "keep-it-off", does fiber play in the maintenance of super-nutrients? Protein is another super-nutrient. It has become more scientifically accepted that protein may help reduce appetite. The protein also provides little resistance and can increase metabolism in the process. But it is imperative that you choose your proteins wisely, because like all other foods, if you eat more than your body needs, it will appear in the scale as a gain rather than a loss.

If you're trying to lose weight, eating fresh food is vital to plan for weight loss. Also, eating fruits and vegetables help hair, skin and teeth stay attractive and healthy. And when you think about it, fruits and vegetables are the original "go to" food. It's easy to grasp and orange, apple, banana, grapes, or quickly throw together a little salad vegetables' to get to work. So, when you are looking for a balanced, healthy, reliable snack does not take the bottles unless it is plain water. Go for the food!

Many of the supplements available today use fillers and binders to hold them together, and coatings, and the same tablets. These are products the body does not need or use. Some people find that they are allergic to dyes and fillers used in vitamin pills. Since the body uses fiber, this binds the fruits and vegetables. Often the "skin" and vegetables, including potatoes, is a nutritious part. Also, some vitamins and minerals can upset the stomach for various reasons including the body's particular acid balance in the stomach. So when I'm even more the next day. In many cases, combining supplements can counteract their effectiveness and can cause stomach upset, when it comes to taste and smell of some supplements. On the other hand, a variety of fruits and vegetables can enhance and improve the flavor of a nutritious meal and aid in the digestion.

Supplements are also difficult for our body to break down and use, it is difficult to get the full punch of vitamins and minerals they contain. Conversely, for many consumers of foods rich in nutrients provide a much better metabolic process in assimilating the nutrients. We are also processing nutrients, energy, throughout the day when we receive food, instead of obtaining them from a "one day" approach.

All the nutrition that you will ever need is in Mother Nature's cupboard. Green Tea, researchers suspect that the catechins (phytochemicals useful) in green tea may trigger weight loss by stimulating the body to burn calories and slightly decrease body fat. So indulge in either a cup or glass of iced green tea Vegetable broth, Soups can help reduce hunger before meals and increase your feeling of fullness. Greens - Having a salad is low calorie - which is not defined as someone who is loaded with croutons, high fat dressings and cheese - as a first course can help you feel sated, and so can impact on how much you eat with your main course.

Some Europeans have their salads after their main course. How to choose your ingredients and its high fiber content can be the key to help you fight against cravings later in the day. Yogurt, including dairy products as part of your healthy diet can promote weight loss efforts. Choosing a light yogurt may help fight hunger due to its combination of protein and essential bacteria such as acidophilus .Legumes and Nuts, a great combination of fiber and protein, beans help you feel full longer, which means they can act, and to curb between-meal appetite.

Water is vital to your body and a great snack and you should drink throughout the day about 3 liters or roughly 8 ounces per hour. Spreading your water intake throughout the day will have an extremely positive effect on your body and kidneys. It is a great drink no-calorie, and you can get it by drinking unsweetened tea, flavored unsweetened mineral water, regular water with lime or lemon, or even in diced cucumber. In addition to helping to eliminate toxins from the body, it can also help you feel full. So when the hunger pains strike, try drinking a glass of water before grabbing a snack.

High fiber, whole grains, whole grains in general help to increase the fiber and nutritional value of your meal. One of the easiest ways to give your diet a boost whole grain is to have a bowl of high fiber cereals higher whole grain such as breakfast or snack.

Many people think popping a multi-vitamin supplements to obtain nutrients is just as good as what real food can provide They do not realize that it's much better to get vitamins and minerals form natural foods and juices. Our body uses vitamins and minerals, real foods more efficiently. And most people are much easier to choose a variety that they like to eat. Instead of trying to make heads or tails the whole range of vitamins and minerals that is usually found at health food stores. And none of us who have to swallow a multi-vitamin or mineral supplements can say without doubt that the taste leaves you wanting more.

Article Source: http://www.articlesbase.com/nutrition-articles/recipe-for-a-healthy-life-4365050.html

About the Author

Click Here If you want to learn how to prepare some of the most sought after dishes of the most famous national restaurants from Chili's'® to Olive Garden® and more…

www.recipes-and-health-foods.com

2011-04-13T11:23:00.000-07:00

Fun Vegetarian Recipe Ideas for Both Kids and Adults

Author: mishaanatolia

Planning meals for a family that includes young children and adults can be tricky. Planning to feed kids and adults strictly vegetarian fare, especially if you are new to the diet, can seem overwhelming. Here are some fun recipe ideas that kids and parents alike will enjoy.

Breakfast and lunch:

Breakfast burritos:

Scramble eggs or tofu and add your favorite vegan sausage or bacon, fried tempeh (a fermented soy product that can be sliced and fried), or tvp. Roll up in warm tortillas with shredded cheese. Have available as toppings: diced tomatoes, green onions, jalapenos, salsa, sour cream, and hot sauce for adults and brave children to choose from.

Celery boats:

Children like these with peanut butter and raisins. Try them with chocolate peanut butter, sunflower seed butter, or Nutella, too. For adults, fill them with goat cheese and figs, pesto and sundried tomatoes, or cream cheese and strawberry preserves.

Grilled sandwiches:
Grilled cheese can go farther than it used to. Use brie and figs between slices of sourdough; sharp cheddar in rye bread; or mozzarella, fresh basil, and thick slices of tomato in ciabatta bread. For kids, try gouda, mozzarella, parmesan, and even brie. Peanut butter and jam grilled between slices of warm, buttery bread makes lunch as decadent as dessert. Nutella is good grilled between slices of pumpernickel bread, too.

Dinner:

Fried rice:

Beat two eggs lightly and add to an oiled, very hot wok or large skillet. Spread eggs out in an even layer and do not disturb for 30 seconds to one minute until set. Slice with a spatula into small bits and push to one side of the wok. Add 1c frozen mixed vegetables and cook until warm, stirring with spatula (or by tossing with the wok). Add 3c cooked rice and cook, stirring, until warm. Add 1T roasted sesame oil, 1/4tsp ginger and 1/4tsp garlic. Toss. Do not omit sesame oil, as this is what gives the dish its distinct flavor. Season with soy sauce and sweet or hot chili sauce to taste. Serve with spring rolls and barbecued tofu.

Barbecued tofu:
Press a package of extra-firm, non-silken tofu between paper towels to drain. Slice crosswise into 4 "patties." Heat an oiled wok or skillet. Cook tofu until brown on both sides. Remove from wok. Mix 2T honey, 1/4c vinegar, 1/2tsp molasses, 1/4tsp pepper, 1/2tsp ground mustard powder, and 1/4c soy sauce. Cook over med-low heat until slightly thickened. Pour over tofu and serve.

Fajitas:

In an oiled wok or large skillet over high heat, sear chopped onion, green pepper, and zucchini until crisp-tender. Remove from wok. Brown your favorite meat substitute, if desired, and add to vegetable mixture. Clean the center stems from collard leaves. Spoon vegetable mixture into collard and add sour cream, shredded cheese, salsa, or lime juice. Wrap into a burrito shape. Eat, and watch out for the drips!

There are countless other tantalizing recipes that can be adapted to the palates of both kids and adults alike. One way to do this is to leave out sharp and spicy seasonings and let adults season at the table. Bring many toppings and food choices to the table and allow the family to choose what they like. This creates no pressure for the children to eat something they're not comfortable with, but also leaves the door open for them to try new things in a natural way, as they are ready.

Misha Anatolia is a family and wedding writer. For more bridal shower recipes and bridal shower information, go to bridal-showers.org

Article Source: Article Alley

2011-04-13T02:09:00.000-07:00

An Alternative To Gelatin For Vegetarians

Author: Jesus Smay

Gelatin serves both nutritional and culinary roles in nonvegetarian diets; however, a lot of vegetarians and all vegans do not consume gelatin in its many forms because it is often created out of boiled pig skins and dissolved veal cartilage and bones.

This leaves vegetarians with a gap in cooking functionality when a recipe calls for a gel or thickening agent. It also leaves vegetarians with fewer options if they need a source of gelatin to increase bone and cartilage health.

If you are a vegetarian and you are looking for something to replace gelatin, do not despair. Here are some alternative options for you:

Use a rice starch alternative. A&B Ingredients recently developed a rice starch alternative to gelatins that mimics the cooking functionality of gelatins closely.
Use a soy-based alternative. Soyfoods USA developed NuSoy Gel, a gelatin alternative which was created entirely out of of soy isoflavones and contains 100% of your vitamin c recommended daily allowance.
Use seaweed-based alternatives. Agar-agar, for instance, is a seaweed based alternative to gelatin that can simulate the culinary functions of gelatin.
Increase your calcium intake. One component of gelatin supplements that allegedly increases joint health is calcium. If you want to increase your calcium intake without eating gelatin, you can simply consume more calcium-fortified foods and even take supplements.
Increase your vitamin c intake. Another component of gelatin supplements that allegedly increases joint health is vitamin c. You can increase your vitamin c intake by consuming more citrus fruit.
Increase your glucosamine intake. No foods contain glucosamine, but you can increase your intake by purchasing supplements at your local grocery store or pharmacy. This is rumored to improve joint health if taken regularly.

To reiterate - gelatin has two major functions: it works as a thickening agent for foods and is rumored to improve joint health; both of these functions can easily be mimicked by structural and nutritional alternatives.

Learn about tomato facts and apple facts at the Fruits And Vegetables site.
Article Source: Article Alley

2011-03-16T23:31:00.000-07:00

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.

2011-03-14T10:45:00.000-07:00

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.

2011-03-13T22:36:00.000-07:00

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

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.
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.
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.
In a medium sized mixing bowl add onion mixture, cooked spinach, bread crumbs salt and pepper and beaten egg. Mix until well combined.
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.
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

2011-03-12T17:48:00.000-08:00

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.

2011-03-10T16:15:00.000-08:00

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:

Dice the onion, then saute it for about 4 or 5 minutes until soft.
Pour the black beans into a large bowl and mash them until they are almost smooth.
Add to the mashed black beans with the sauteed onions, garlic powder, onion powder, and seasoned salt.
Crumble up the sliced bread and add them to the mixture.
Add the flour to the mixture, a few tablespoons each time. Keep stirring after each addition.
Add a small amount of oil into a frying pan, and heat it up.
Scoop some of the mixture out of the bowl with your hands, and shape it into a pattie that is about 1/2 thick.
Fry the patties until they are firm.
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:

Cut the tofu into one inch cubes, and then use a fork to slightly crumble it.
Dice your onion and bell pepper.
Add some oil or margarine to a skillet set to medium-high.
Add the onion, green pepper and tofu to the skillet. Cook for 4 or 5 minutes.
Add to the skillet with garlic powder, onion powder, parsley, soy sauce, and nutritional yeast.
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.

2011-03-10T00:09:00.000-08:00

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 350Â° F / 180Â° 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: Â½ 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 Â¼ 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
Â½ cup (loosely packed) parsley
Â½ cup (loosely packed) coriander
1 cup water
Â½ teaspoon salt
freshly ground pepper

Cheese Sauce Ingredients:

2oz / 60 g butter
2oz / 60 g flour
2 cups milk
1 teaspoon wholegrain mustard
Â½ 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 350Â° F / 180Â° 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 350Â° F / 180Â° C for Â½ 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 Alley

2011-03-09T12:08:00.000-08:00

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.

How to Cook a Vegan Potato Cake

2011-03-09T11:19:00.001-08:00

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

Mix 2 1/4 C of wheat flour with 2 tsp. baking powder and 1/2 tsp. salt.
Add 1/2 C canola oil and 1/3 C cold water.
Let cool in the fridge for two hours.

Filling

Peel 400 g potatoes and cook them.
Set aside. In a pan heat 1 tbsp. olive oil and add 1 onion and 1 garlic clove.
Peel and grate 2 medium sized carrots, cut a bell pepper into small pieces and add to pan.
Fry till smooth. Add salt and pepper. Mix the potatoes with the veggies, add oregano and basil. Let cool.
Roll out the dough on a floured surface and divide into two pieces.
Preheat the oven to 400°F.
Divide the filling into two parts and spread them on the dough pieces.
Form two staffed pastries.
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.

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

2011-03-06T17:42:00.000-08:00

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.

Quick and Easy Low Calorie Vegetarian Recipes

2011-03-06T09:05:00.000-08:00

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

How to Make Cookies and Cream Vegan Ice Cream

2011-03-03T22:16:00.000-08:00

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

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.
Whisk cornstarch together with remaining 1/2 cup soy milk and pour into the hot vanilla milk mixture, while whisking constantly.
Reduce heat to medium low and, stirring occasionally, cook until it has thickened and starts to bubble (3-5 minutes). Stir in almond extract.
Refrigerate until cold.
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

Related wikiHows

Sources and Citations

Original source of article, Baking Sheet, Cookies & Cream Vegan Ice Cream, shared under a creative commons licence.

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.

How to Cook Vegetarian Curry with Mock Meat

2011-03-02T17:43:00.000-08:00

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

Wash the potatoes and boil them till they soften.
Defrost the packet of mock meat.
Blend the dried chili, curry powder and 1-2 cups of water to make the curry paste.
Pour the curry paste into a pot.
Add 2-3 cups of water into the pot, and wait till the curry boils.
While waiting, cut the potatoes into cubes.
Continue stirring the curry while waiting for it to boil.
Add the potatoes and mock meat into the pot when the curry boils.
Add in the coconut milk.
Add in the cinnamon stick.
Add in a teaspoon of salt.
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.

How to Make Vegetarian Green Curry Paste

2011-03-02T17:30:00.000-08:00

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

Assemble ingredients.
Fry the coriander seeds and cumin seeds without oil until they start to brown.
Grind them into a spice.
Put all remaining ingredients into a medium sized bowl.
Add ground spices.
Mix together well until blended into a paste.
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.

Easy Vegetarian Meal Plans for Weight Loss

2011-03-02T08:48:00.000-08:00

Easy Vegetarian Meal Plans for Weight Loss

Author: Anne Urquhart

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!

Vegan Diet Secrets: Becoming a Vegetarian

2011-02-26T18:01:00.000-08:00

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.

Home Cooking With Different Recipes - Better Than Fast Food

2011-02-25T01:39:00.000-08:00

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.

How to Make Vegetarian Green Curry Paste

2011-02-23T00:56:00.000-08:00

How to Make Vegetarian Green Curry Paste

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

Assemble ingredients.
Fry the coriander seeds and cumin seeds without oil until they start to brown.
Grind them into a spice.
Put all remaining ingredients into a medium sized bowl.
Add ground spices.
Mix together well until blended into a paste.
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

Vegetarian Recipes: Yorkshire Pudding

2011-02-23T00:51:00.000-08:00

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.

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!

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!

Recipes For Vegetarian Dishes

2011-02-22T05:55:00.000-08:00

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

How to Make a Vegan Pumpkin Pie

2011-02-22T05:40:00.000-08:00

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

Preheat oven to 425 F.
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.
Blend in the pumpkin and sugar.
Pour mixture into pie shell or go crust free.
Bake for 15 minutes.
Lower heat to 350 F and bake for another 60 minutes.
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.

Vegetarian Wraps Recipe

2011-02-22T05:36:00.000-08:00

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

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.
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.
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.
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.
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.
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.

Vegan Toasted Almond Berry Chocolate Bark

2011-02-21T01:58:00.000-08:00

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 aÃ§ai 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

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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