Cookers -> Vegetarian, Vegan and More!

Quick Cheesy Casseroles For Vegetarian Dinners

noreply@blogger.com (VegetarianBlog) — Sun, 25 Dec 2011 21:43:00 +0000

The holiday season is here and that means busy days and nights. If you're looking for quick and easy dinners, stop right here. Three entrees that depend on cheese, fill the bill to fill your family's tummy. The first is cheesy broccoli and rice. Even children who don't like broccoli like this dish. The second is a spicy enchilada casserole and the third a gourmet take on mac and cheese. All three dishes are vegetarian which means they save you money.

Start off with a preparing a silky cheese sauce.

Combine 1 cup of whole milk with 1 tablespoon of flour until smooth. Heat in the saucepan until the sauce bubbles and thickens. Add 1/2 cup of your favorite shredded cheese. You'll need one cup of this sauce for every two servings. Since the ingredients below make dishes that serve four, make 2 cups.

Cheesy Broccoli

Cook 2 cups of broccoli in the microwave until it's softened but still crisp. The broccoli will finish cooking in the oven. Combine with 2 cups of cooked rice. Or use instant rice with water as the directions specify. Add 2 cups of the cheese sauce. Stir well.

Top with an additional 1/2 cup of shredded cheese. Either freeze this in an air tight container for a dinner you only have to bake later or bake in a 350 F oven for 30 minutes until the dish is bubbly and the cheese melted.

Enchilada Casserole

If you can layer you can make this dish. You won't be using the cheese sauce for this dish. Add 1 teaspoon of cumin and 1/2 teaspoon of cayenne pepper to two 15 ounce cans of tomato sauce. Add more cayenne pepper for a hotter kick or add several chopped jalapeno peppers.

Spread 1/2 cup of the tomato sauce in the bottom of a baking dish. Layer in five or six corn tortillas. Add another 1/2 cup of sauce and spread over the tortillas.

Slice one medium onion and layer over the tortillas. Sprinkle 1/2 cup of shredded cheese over the onions. Finish with 1/2 cup of sauce and another layer of tortillas. Spread the remaining sauce over the tortillas and sprinkle with another 1/2 cup of shredded cheese. Bake 45 minutes in a 350 F oven.

Gourmet Mac and Cheese

Butter the bottom of a casserole dish. Combine 4 cups of cooked macaroni with 2 cups of cheese sauce and 2 cups of frozen defrosted peas. You don't have to cook the peas. Place in the casserole dish. Cover with a layer of breadcrumbs -- about 1 to 1/2 cups and an additional 1/2 cup of shredded cheese. Heat at 350 F until the breadcrumbs are brown and the cheese topping melted. This is oh so much better than the boxed stuff.

If going vegetarian isn't your thing. Add 1 cup of chopped chicken to the rice and broccoli, 1 cup of chopped turkey, cooked ground beef or cooked diced pork to the enchilada casserole and 1 cup of cubed ham to the mac and cheese.

Dee Power is the author of several nonfiction books. Her hobbies include gardening and cooking healthy dinner recipes, and sharing her grilling tips. She lives with an Irish Setter and an English Springer Spaniel.

Article Source: http://EzineArticles.com/?expert=Dee_Power

Three Minute Raw Organic Vegan Pie Crust

noreply@blogger.com (VegetarianBlog) — Sun, 25 Dec 2011 21:42:00 +0000

The opportunities to make healthy food choices are here now! Never before has it been so easy to create an alternative desert for lasting energy and whole food nutrition. You will be absolutely amazed at how delicious and filling a raw, organic, and vegan pie crust is. This recipe will surprise you because it is the healthiest pie ever, and is so quick it takes only three minutes to make! The benefits to choosing a raw organic vegan pie crust instead of the conventional baked pie crust are many. First, you are choosing all living foods which provide nutrients our bodies need to be healthy by providing vitamin and mineral content. Second, because it is fruit sweetened, your body will have sustained energy to power you throughout your day. Third, you won't have to worry about eating refined sugars and carbohydrates since every ingredient in this recipe is organic, raw, full of living enzymes, and life force energy from the sun! Finally there is an alternative desert that has so many positive aspects, you'll wonder why you had not heard of this sooner. Ready to have more energy and feel great while enjoying the sweeter side of life, then take action and follow this simple three minute recipe and share some delicious organic raw vegan pie with your friends!

The first thing is to gather all your ingredients. Here is a list of everything you will need.

1 cup of raw organic nuts or seeds of your choice.

½ cup of dried fruits, such as dates, bananas, raisins, figs or prunes.

1 teaspoon of vanilla

¼ teaspoon of sea salt

1 pinch of lemon zest

Now that you have your ingredients ready, it is time to have fun! Place all ingredients into a food processor and process until mixture is firm enough to mold into pie dish. Put mixture right into pie plate and form with your hands and fingers inside of the pie dish evenly. There you have it! A whole foods nutrition pie crust just waiting to be filled with whatever your heart desires! I really enjoy cutting up several types of fruits and placing inside. From strawberries and kiwis to bananas and blueberries. The sky is the limit when creating your very own raw organic vegan pie! Making healthy choices is so much fun when you discover how easy it is to prepare live foods at home. Your friends and family will be amazed when they taste how delicious your hand made pies are. This recipe is sure to please everyone who partakes on any occasion. Whether you have a birthday, or a holiday meal, this pie crust will create a unique dining experience for all! Start a new family tradition with a healthy alternative to pass down through the generations, and spread health and happiness to the people in your life who really matter to you by sharing a nutrient rich and satisfyingly sweet organic raw vegan pie crust.

Article Source: http://EzineArticles.com/?expert=Molly_A_Brock

Organic Vegan Raw Spaghetti

noreply@blogger.com (VegetarianBlog) — Sun, 25 Dec 2011 21:41:00 +0000

Did you know it is possible to make healthy comfort food? Spaghetti has always been one of my favorite meals to prepare for dinner or lunch, and I am so excited to share with you a recipe that will satisfy your hunger for a tasty and complete meal! Organic raw vegetables and fruits add numerous vitamins and minerals into the diet, which provide lasting energy to keep you going throughout your day.

I recently discovered a kitchen tool called a spiral slicer. This manual hand turn crank device is actually quite fun to use, and once you practice a couple of times it is super easy to make raw noodles from several different types of vegetables. I purchased my spiral slicer online for around twenty dollars and have found it to be very durable throughout the past few years I've used it. My family and I have really enjoyed using this creative kitchen device. Its durability has also proven to be cost efficient. My favorite vegetables to spiral slice into raw pasta noodles are zucchini and yellow squash because they have a slightly neutral flavor that easily absorb flavors from other added ingredients, herbs, and spices when combined together. If you do not have a spiral slicer, you may use a cheese grater to create a shredded noodle that is also enjoyable to prepare.

You will need the following ingredients and items on hand to complete the preparation of this recipe.

Spiral vegetable slicer or cheese grater.

Food processor.

Two large evenly round organic zucchini or yellow squash.

Ten sun-dried tomatoes soaked for twenty minutes until soft.

Half cup organic pine nuts.

Four medium organic tomatoes.

Four organic basil leaves.

One clove organic garlic.

One tablespoon fresh chopped organic oregano.

One teaspoon sea salt.

One teaspoon organic freshly cracked black pepper.

Half teaspoon organic chili powder.

Half cup organic extra virgin olive oil.

One cup purified water.

Once you have all your ingredients, you may begin the preparation of this delicious meal. First, use the spiral slicer to make spiral pasta noodles from the zucchini or yellow squash and set aside. Next, place the remaining ingredients, except pine nuts, into your food processor. Pulse until smooth, but slightly chunky. Be sure not to over process, unless you desire a completely liquified sauce. I prefer a slightly chunky texture in my spaghetti sauces, as I find it adds to the enjoyment of all the distinct flavors in this gourmet meal. Then, place desired amount of zucchini or yellow squash noodle pasta into separate serving bowls. Now, pour the processed sauce over the servings of noodles. Finally, sprinkle the raw organic pine nuts on top of each bowl. The pine nuts add delicious flavor and make a beautiful and edible garnish. Now you can satisfy even the biggest of appetites as you enjoy devouring this tasty and healthy recipe! Making healthy dietary choices has never been this easy before, and it starts with one healthy choice! I love preparing delectable organic raw vegan meals for people, and I know you will too! Now you can create a whole new experience in your kitchen, and even enroll children in the process as well. Kids have so much fun knowing they are helping make this delicious meal the entire family will love!

Visit http://rawesomeway.com/ for more information on organic raw vegan foods and raw kitchen product reviews!

Article Source: http://EzineArticles.com/?expert=Molly_A_Brock

Organic Raw Kale Salad

noreply@blogger.com (VegetarianBlog) — Sun, 25 Dec 2011 21:39:00 +0000

Organic raw kale is a cruciferous vegetable, belonging to the mustard family. It is high in calcium and contains forty three percent of the daily recommended servings of protein at dry weight. Organic raw kale provides long lasting energy to sustain you throughout the day. We are living in a time where many food items are based off nothing short of convenience. The underlying problem existing with this is that all those readily available and highly processed foods are lifeless, and lack the vitamin and nutrient content found in whole foods.

In the United States today, the number one killer in human beings is heart disease. Diet is a contributing factor of heart disease. It's unhealthy for our hearts when we eat highly processed foods that have large amounts of refined sugar, carbohydrates, and no living enzymes, vitamins or minerals. The choices of foods you eat ultimately impacts the level of your current state of health. Organic raw fruits and vegetables are full of life force energy that ensures you are receiving all the important nutrients the mind and body need to be healthy and thrive. It is very important to focus your attention on your daily food choices. One thing I have noticed over the past ten years is, when I make a healthy food choice it will make it easier to repeat that action in the future.

So, in other words, one healthy choice will lead to another healthy choice! The opposite is also true as well; one unhealthy choice will often lead to, unfortunately, another unhealthy food choice. Ready to make a fresh start on your road to health and well being? Well now is the perfect moment to begin paving the road to your future state of health by learning the simple preparation of this fantastic kale salad recipe! I am going to show you how simple it is to prepare a delicious organic raw kale salad that you can enjoy with your friends and family. Here is a list of all the ingredients needed.

One bunch organic kale, chopped.

One organic red bell pepper, chopped.

Two tablespoons of fresh squeezed organic lemon juice.

Two tablespoons of organic extra virgin olive oil.

One half teaspoon of sea salt.

Let's have fun now making this healthy organic salad! Place all ingredients into a large mixing bowl. Now with clean hands begin to gently massage the mixture together for close to one minute. The reason for massaging the fresh squeezed lemon juice and olive oil into the kale leaves is because this process will actually begin to break down the cell walls of the kale, making it tender and easier to eat. After massaging the mixture you may like to add some chopped tomato and avocado to top it off. Now you have a complete meal!

I cannot even begin to explain how amazing you will feel after eating this organic raw kale salad for the first time, you'll just have to prepare it and find out for yourself! The first time I ate this salad I recognized the value of making healthy food choices, and was so happy to have discovered a food option that would give me so much energy and vitality. Whenever I need a burst of energy I remember how nutritious and energizing this recipe is, as well as how quick and easy it is to prepare! Take advantage of this recipe and the amazing benefits you will receive by making a healthy choice for your life! I wish you abundant health and longevity!

Visit http://rawesomeway.com/ for more information on organic raw vegan foods and raw kitchen product reviews!

Article Source: http://EzineArticles.com/?expert=Molly_A_Brock

Vegetarian Moussaka - a delectable way to use Butternut Squash

noreply@blogger.com (VegetarianBlog) — Wed, 02 Dec 2009 01:27:00 +0000

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

This article is free for republishing
Source: http://www.articlealley.com/article_1202960_26.html

Want to Become Vegetarian - 4 Advantages of Vegetarianism

noreply@blogger.com (VegetarianBlog) — Sun, 18 Oct 2009 15:25:00 +0000

Vegetarianism is a campaign to reduce or totally eliminate the presence of meat in the diet. The different classification of vegetarians are as varied as the reasons as to why people switch into this type of diet. However, this movement has a long history, even dating as far back as Pythagoras' time. During those times though, they saw the act of killing animals for human consumption as immoral and blatant barbarism.

Today, the fight continues and it serves varying importance on each individual who chooses to make the change. After all, it offers benefits and advantages that makes becoming a vegetarian a practical decision.

1) Monetary or Economical

By reducing or eliminating meat in your diet, it could improve your financial conditions tremendously. There is no more practical reason than this alone.

If you were to study the trends in the market today, the cost of meat is escalating. There are several factors that can contribute to this. For one, raising meat is expensive in itself as compared to plant-based foods. After the raising period, the processing stage is just as costly. Hence, it will certainly be reflected in the price of meat in the market.

If you remove meat from your list of grocery items, you will notice a major drop in your bill.

2) Safety of Food

Meat, especially poultry, is often stored and kept frozen for a long period of time. Although the meat is frozen, cold temperatures have not been proven to effectively kill all bacteria. Not to mention that during the shipping, processing, and thawing process of the meat, they could have easily been contaminated. Because the procedures just stated are all part of the meat processing method, there is nothing you can do to avoid it.

In fact, statistics show that several meat eaters suffer from food poisoning. This is especially true because several microorganisms could have possibly infested that dead meat, which can be harmful to your body.

3) Variety of Food Choices

Aside from meat being too costly on your budget, it also reduces the variability in your diet choices. Plus, preparing vegetable dishes take no more (even less) than cooking meat dishes.

It is a common misconception that vegetables are boring and not tasty. There are several varieties of vegetarian dishes that you can explore cooking
. Aside from being equally tasty as most meat dishes, they are also nutritious and easy to prepare.

4) Health Benefits

This is probably the most common reason why people opt for a vegetarian diet. There is a wide variety of health risks entailed with a diet consisting of meat; hence you must be informed of each one of them.

Source: http://www.articlealley.com/article_1082614_23.html

Vegetarian Sources of Lecithinh

noreply@blogger.com (VegetarianBlog) — Sun, 18 Oct 2009 15:21:00 +0000

The way people eat today is a far cry from the way people used to eat. Before, we're usually happy with foods that are rich in fats and oils. We didn't care about the amount of calories we consume in a day or how high the cholesterol in our blood is going to get if we eat this kind of food or that. However, current trends in diet have changed our general outlook about food. Instead of just taking a liberal attitude about the kind of foods we consume, most of us have become more careful, to the point that some have even turned to vegetarianism and all its health and philosophical connotations.

The thing with vegetarians is that they do not get to consume those nutrients that are normally found only in animal products. Since they do not eat meat, vegetarians often restrict their diet to foods like: macaroni and cheese, spaghetti, cheese pizza, eggplant parmesan, vegetable soup, pancakes, oatmeal, grilled cheese, bean tacos and burritos, vegetable lo mein, French toast, French fries, vegetable pot pie, fruit shakes, bread, yogurt, cheese lasagna, peanut butter and jam, fruit salad, corn flakes, lentils, bulgur, and other non-meat products. One such nutrient that vegetarians hold a danger of inadequate intake is lecithin.

What is Lecithin?

A phospholipid sometimes referred to as phosphatidylcholine, lecithin is most often found in foods that are rich in fats and oils, such as organ meat, red meat, whole eggs, whole milk with cream, dairy cream, and liver. However, while these foods are rich in lecithin, vegetarians and some health-conscious consumers often turn away from them. Not only are these foods rich in fats and calories, they are also animal products which vegetarians want to avoid.

Lecithin is an important nutrient that our body needs. It is a major component of our cell membranes and helps keep the liver to function normally, particularly in the metabolism of fat by bile, an enzyme secreted by the liver. A component of lecithin, choline, is also an essential nutrient. "Essential" because our body can only get its supply of choline from the foods that we eat. There have been studies conducted wherein a deficiency in choline led to the occurrence of symptoms commonly associated with liver cirrhosis and cancer.

Alternative Sources of Lecithin

Considering how important lecithin is, vegetarians therefore need to find their own alternative source of this valuable nutrient. The good news is that lecithin is fairly common and is found in most foods that we eat whether it is plant in origin or animal. One good source of lecithin is soy food, consumption of which has increased since its beneficial effects were discovered decades ago. Supplementation is also another alternative path that vegetarians can take. A lot of drug companies are starting to market lecithin granules vegetarian to help people get their adequate supply of this nutrient even without eating a lot of lecithin-rich foods.

Most experts say that out of all supplemental forms of lecithin, lecithin granules vegetarian is the best. Unlike other forms, lecithin granules vegetarian is versatile and can be consumed directly or be added as an ingredient to food recipes.

Lecithin granules vegetarian are 97% pure phospholipids, which are essential to the structural integrity of the cell membrane. Lecithin granules vegetarian are often referred to as oil-free lecithin because all the natural oils have already been removed.

Find tips about side effects of stress, upper arm muscle pain and other information at the Health And Nutrition Tips website.

Source: http://www.articlealley.com/article_1105721_5.html

Vegan and Vegetarian Gluten-Free Recipes Make for Healthy Meals

noreply@blogger.com (VegetarianBlog) — Sat, 10 Oct 2009 15:06:00 +0000

With the increase of people practicing gluten-free diets who are either vegan or vegetarian, there is a surplus of delicious and healthy recipes readily available on the internet. There are a gluten-free vegan and vegetarian recipes for such classic gluten-containing dishes as pizzas, eggplant parmesan and a variety of others. If you haven´t already you should go on and explore your meal options and be healthy in the process!

Vegans and vegetarians with celiac disease are typically deficient in certain vitamins, making it even more important to eat healthier varieties come meal time. Vegetarians are typically deficient in iron, zinc, omega 3 fatty acids and protein while vegans are typically deficient in calcium, iron, zinc, vitamin b12, vitamin D, omega 3 fatty acids and protein.

That´s no problem though. As long as you´re eating the right things you´ll be fine. And luckily, there´s no better way of finding vegan and vegetarian gluten-free recipes than the internet. The only exclusively vegan and vegetarian gluten-free website online right now is Vegiac.com, an online community that lets users share recipes and other information.

One of my favorite recipes I´ve found on the website is a recipe for a vegan gluten-free pizza crust. This yummy pizza topped with tomato sauce, soy cheese and tons of vitamin rich veggies like green peppers and onions, is a delicious meal option that is also healthy.

Not interested in Italian? How about Mexican or Thai? There are literally hundreds of different recipes and meals available to people that are vitamin-packed and delectable dishes to prepare for one, or for the whole family.

You can find tons of vegan and vegetarian gluten-free recipes on the internet for people with celiac disease or gluten intolerance. For people like vegans and vegetarians, who have a higher risk of vitamin deficiencies, it´s even more important to be eating healthy and nutritious meals. Luckily, if you have access to a computer and the internet, there are a lot of options to choose from. So, don´t afraid to explore the internet and look for recipes to try out, you might find some new favorites that are tons of fun to prepare and eat as well as healthy for you!

Do you want to learn more about a vegetarian gluten free or vegan gluten free lifestyle or get recipes, product reviews or support? Just visit http://www.Vegiac.com to learn more!

Source: http://www.articlealley.com/article_916181_31.html

Vegetarian Fajitas – Meat Missed No More

noreply@blogger.com (VegetarianBlog) — Sat, 10 Oct 2009 15:02:00 +0000

The original fajita recipe uses grilled meat strips served on tortilla made of corn or flour. Ideally the meat has to be cooked with bell peppers and onion. Actually, fajitas can be made using all kinds of vegetables and meat from chicken to crab and from leeks to peppers. Traditional fajita recipe uses marinated skirt steak mixed with peppers and onions. Condiments that are popular with the authentic fajitas of the Tex-Mex cuisine include shredded lettuce, guacamole, salsa, cheese, tomato, sour cream and pico de gallo. With an increase in demand for meatless fajitas, many new recipes are doing the rounds.

The vegetarian fajita recipes use ingredients like mushrooms, bell peppers, tofu, potatoes, zucchini, sweet potato, black beans and many more. The meat is substituted with any combination of the above mentioned ingredients and then used for filling in tortillas making mouth watering, sumptuous and very genuine tasting fajitas. These fajitas taste as good as or even better than those made with steak. The vegetables are grilled and served hot for those who would prefer to make their own filling combination while the wrapped ones are also available. The grilled vegetables add a smoky flavor to fajitas that is its characteristic feature.

Black Beans Fajita

This is a very simple fajita recipe that can be tried by anybody. Cooked black beans, corn, salsa, green onions and red bell peppers are stirred in a skillet until the pepper and onions are tender. This mixture of beans and veggies are served wrapped in warm and tender corn tortillas and served along with salsa. Thus the procedure is easy and the time required for cooking very less. The seasoning can be adjusted according to requirements and rest assured - your guests will not miss the chicken.

Mushroom Fajita

This recipe uses mushrooms which have been cooked in water to which oil, salt and garlic have been added. Red pepper and onions are cooked for about three minutes and cooked mushrooms and garlic are added to this mixture. The flavors are enhanced further by addition of jalapeno peppers and cilantro. The mixture is spooned into the center of the tortillas which are folded and topped with sour cream and chopped jalapenos. The dish can be served with lemon wedges and lime salsa. The fajitas can be served in nacho style where in the filled tortillas are cut into bite sized pieces and garnished with cheddar cheese.

The vegetarian fajitas are easy to cook and healthier than their meaty counterparts. The variety of fajita recipes that are available for making them without the meat are plenty and with a little bit of imagination you can come up with different combinations that can tickle your taste buds to no end. This Mexican food is fast becoming popular due to the freedom of innovation and creativity that can be experimented with and thoroughly enjoyed. No, certainly not! The meat is not needed any more where fajita recipes are concerned and the vegetarians can enjoy and relish them too.

Fajita recipes offers you wide range of both vegetarian and non vegetarian recipes. Check out the website for more information

Source: http://www.articlealley.com/article_997087_33.html

Vegetarian Recipes Videos: Part 2

noreply@blogger.com (VegetarianBlog) — Sat, 20 Dec 2008 23:37:00 +0000

How to make Tangy Paneer - Indian Vegetarian Recipes

Vegetarian Recipes l Lentil Walnut Veggie Burgers

Vegetarian Recipes Videos: Part 1

noreply@blogger.com (VegetarianBlog) — Fri, 24 Oct 2008 21:51:00 +0000

Here is the first series of videos. On this series are a couple of Indian vegetarian recipes, enjoy!

Jalebi (Sweet) Recipe by Manjula, Indian Vegetarian Cuisine

Naan Bread Recipe by Manjula, Indian Vegetarian Gourmet

Adding Pizzazz by Stir Frying Veggies

noreply@blogger.com (VegetarianBlog) — Fri, 24 Oct 2008 21:45:00 +0000

One of the most interesting meals that you can prepare on a regular basis for your loved ones is stir fry veggies dishes. One of the reasons that stir fry veggie meals are interesting is that they are usually very colorful due to the variety of vegetables included. Stir fry veggie meals are an excellent way to add healthful veggies to any meal.

Stir fry veggie meals are usually cooked on either a large skillet, frying pan or wok. Oil is used for cooking and the best choice is either olive oil for a lighter taste or peanut oil for a fuller oriental style taste you might want to create. For those that are monitoring their caloric consumption and looking for a low calorie, but very delicious meal, use one of the spray oil products such as “PAM” and your stir fry vegetable dishes will not only cook well, but still be reduced in calories.

For those that would like to cook strictly stir fry veggie meals that are oriental in nature, purchase a wok. A wok is relatively inexpensive and is just right for stir fry meals due to the fact that the wok can get very hot, usually much hotter than even a pan.

Oriental Stir Fry
Oriental stir fry vegetable dishes are extremely easy to make and can be prepared and cooked in less than 20 minutes.
-1 onion
-1 red pepper
-1 large can of Chinese vegetables (usually includes water chestnuts, bamboo shoots and baby corn).
-Soy sauce to taste (try low sodium soy sauce for those trying to reduce their salt intake).
-Olive oil
Once you cut the vegetables up, heat up the wok and then add a little oil, now add your contents into the wok and stir them around. A wooden spoon or other utensil is helpful. It is important to keep the food moving around because the wok can be very hot and burn items that stay stationary for long periods of time. This recipe makes about 2 servings.

Super Easy Stir Fry (about 15 minutes to prepare and cook)
If you are in a rush and would like to make a meal for your family that not only tastes good, but is very delicious, you can buy pre packaged stir fry mixes.

-1 stir fry mix package. These mixes are complete with everything you need. Often times they include veggies such as green beans, water chestnuts, rice, baby corn, bamboo shoots, peppers, etc. Some might even include chicken, beef or pork.
-A few tablespoons of olive oil

Just lightly oil your wok or pan, heat on a medium temperature and stir away for 10 to 15 minutes. Follow the serving suggestions for your stir fry mix package.

Stir Fry Veggie Options
Besides the above stir fry recipes, you can easily add fish, shrimp or tofu to your stir fry. Another great idea is to add your stir fry to Thai style noodles which can include a spicy sauce.

Sustainable Living Articles @ http://www.articlegarden.com

About Christine Steendahl:
For additional excellent recipes from Christine Steendahl, "The Menu Mom", visit www.themenumom.com and for another delicious stir-fry recipe go to www.dinewithoutwhine.com/stir-fry-vegetable-recipe.htm

Low Calorie and Vegetarian Recipes - The Mouthwatering One

noreply@blogger.com (VegetarianBlog) — Fri, 10 Oct 2008 21:58:00 +0000

Many people tend to sit on the fence when it comes to a decision to switch to healthy diet. This is because they believe that they will have to give up their demand for palate to go for low calorie and vegetarian recipes. Well, the good news is that there are actually tasty alternatives, and I am about to give you two examples.

1. Vegetarian Black Bean Burgers

To prepare this dish, you will need:

* 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

Follow the steps below for cooking:

a) Dice and sauté the onion for 4 to 5 minutes to make it soft.

b) Pour the black beans into a large bowl and mash them until they are almost smooth.

c) Add to the mashed black beans with the sauteed onions, garlic powder, onion powder, and seasoned salt.

d) Crumble up the sliced bread and add them to the mixture.

e) Add the flour to the mixture, a few tablespoons each time. Keep stirring after each addition.

f) Put a small amount of oil into a frying pan, heat it up.

g) Scoop some of the mixture out of the bowl with your hands, and shape it into a pattie that is about 1/2 thick.

h) 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.

The following will be needed to prepare this dish:

* 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 is how to cook:

a) Cut the tofu into one inch cubes, and crumble it slightly with a fork.

b) Dice the onion and bell pepper.

c) Add some oil or margarine to a skillet, and set the heat to medium-high.

d) Add the onion, green pepper and tofu to the skillet. Cook for 4 or 5 minutes.

e) Add garlic powder, onion powder, parsley, soy sauce, and nutritional yeast to the skillet.

f) Cook the tofu scramble for 6 or 7 minutes, stirring frequently. When it is done, pour onto a plate and enjoy.

You may also add your favorite vegetables to this tofu scramble, just as what you may do with scrambled eggs. Some common choices include tomatoes, mushrooms, spinach, and carrots.

If you just give a try to these two recipes, you will be convinced that low calorie and vegetarian recipes do not have to be bland or boring. In fact, there are thousands of vegetarian dishes out there that are tasty, easy to make, and yet good for your health.
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Vegetarian Chili Recipes: Tasteful Options for Vegetarians!

noreply@blogger.com (VegetarianBlog) — Fri, 10 Oct 2008 21:56:00 +0000

If you are a big fan for chili, you may have regretted about not being able to switch to vegetarian diet. In fact, this should not be your concern. I am about to introduce you two vegetarian chili recipes in this article. You will find that you do not have to give up chili for a healthier diet.

One of the two recipes is for the average palate, and the other is spicier.

* Easy Vegetarian Chili

This chili recipe is simple and easy to prepare. You will need the following ingredients:

- 1/2 onion, diced

- 1 bell pepper, diced

- 3 garlic cloves, minced

- 2 teaspoons olive oil

- 1 can of diced tomatoes

- 3 tablespoons vegetable broth

- 2 tablespoons chili powder

- 1 can of pinto or black beans, drained

- 1 can of kidney beans, drained

1. Get a large soup pot, and add the olive, onion, garlic and bell pepper to the pot. Saute for about 4 or 5 minutes.

2. Add the tomatoes, vegetable broth and chili powder to the pot, and stir the mixture.

3. Set the heat to medium-low, and add the black beans and kidney beans to the mixture.

4. Now, cook the chili for a minimum of 20 minutes, and stir the mixture from time to time. If you have enough time, you can reduce the heat and let the chili simmer for a while. Usually, the chili flavor is more enhanced with longer cooking.

* Hot Vegetarian Chili

If you are addicted to hot and spicy chili, I also have one recipe for you.

To prepare this recipe, you will need the following:

- 1 onion, diced

- 3 cloves of garlic, minced

- 2 tablespoons olive oil

- 1 28 ounce can of diced tomatoes

- 4 tablespoons of chili powder

- 1/2 teaspoon of cayenne pepper

- 1 teaspoon each of cumin, red pepper flakes, and salt

- 1 1/2 cups of hot salsa

- 1 cup of water

- 3 cans of kidney beans

1. In a large soup pot, saute the onions and garlic in olive oil for about 4 or 5 minutes.

2. Add to the pot the tomatoes, cayenne, chili powder, cumin, red pepper, salt, hot salsa and water. Stir the mixture, and then set heat to medium-low and let it simmer for about 30 minutes. Stirring occasionally during the simmering.

3. Last, add the bean to the pot, and let the chili simmer for another 30 minutes. Then, your hot and spicy vegetarian chili is ready for serve!

Now, if you are still skeptical about whether you will have to give up your favorite palate to switch to the vegetarian diet, you can simply give these two vegetarian chili recipes a try. I hope you will be happy with your new finding.

Is vegetarian chili recipe your cup of tea? You may explore more about vegetarian recipes from our online guide. You may also like to check out this related artilce about low calorie and vegetarian recipes.

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Source: http://www.articlealley.com/article_509498_26.htm
Author: Kelly Limpert

Tasty vegetable Chili Panner Gravy in NYC

noreply@blogger.com (VegetarianBlog) — Sat, 04 Oct 2008 22:18:00 +0000

Author: jeya
Vegetarian Chili Paneer is a different but tasty paneer dish. This dish certainly does not require a lot of ingredients. Surely all paneer lovers will love the unusual taste of paneer. To prepare koftas, spread ¾ tbsp curd on each slice of bread to wet it. After spreading curd on both sides of bread, keep aside for a minute. Mash the paneer well. Add baking powder, green chillies and coriander. Mash the bread slices well and mix with the paneer. Add salt, pepper & red chilli powder to taste. Add maida in the end. Mix well.

Make balls and stuff a piece of cashew in the centre. Deep fry 4 to5 pieces at a time, in medium hot oil and keep aside. To prepare the gravy, wash palak leaves and chop roughly. Put leaves with a green chilli and ginger in a pan and cook covered for 3-4 minutes after it boils. Remove from fire. Cool. After the spinach cools, blend to a paste and keep aside. Grind onions, tomatoes and 2 laungh (cloves) to a paste.

Heat 4 tbsp oil. Add the onion tomato paste and cook stirring till dry. Add masalas - dhania powder, red chili powder, amchoor and salt to taste. Saute further for 1-2 minutes on low flame, till oil separates. Add the ground spinach and sauté for 2-3 minutes. Add ½ cup water to make a thin gravy and sauté for another 5 to 7 minutes.

Chili Paneer vegetable Recipes selected by the collective tastebuds of the masses from Group Recipes. At serving time, heat the spinach gravy and add the kofta. Slir gently on low flame for 1-2 minutes till the koftas are heated through. Remove from fire and transfer to a serving dish. For tempering, heat 1 tbsp ghee and add the ginger. When it turns brownish, shut off the flame. Add green chilies. Add red chili powder and immediately pour the oil on the koltas in the serving dish. Mix and serve.

Vegetarian Chili Panner Gravy is spicy recipe. Learn how to make/prepare Chili Paneer by following this easy recipe. These kofta’s are extremely delicious and is very common in my household. The lightly deep fried spinach with stuffed paneer brings out the individual taste. When cut into half and served, it gives a moonlit night feel to the kofta. The makhani gravy has a slight touch of sweetness, which enhances the taste of the makhani gravy. Enjoy this dish with hot phulka’s or a bread of choice. Please purchase online www.indomunch.com in NewYork city.

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South Beach Diet Recipes To Keep You On Track

noreply@blogger.com (VegetarianBlog) — Sat, 13 Sep 2008 15:44:00 +0000

Deciding whether or not the South Beach Diet is for you.

No matter what phase of the South Beach diet you are on, you will need tasty South Beach diet recipes to keep you on the road to weight loss success. The key to success is discipline. The easiest way to be disciplined is to have easy and affordable meals that adhere to the South Beach diet plan. In this article, we will cover recipes for breakfast, lunch, and dinner.

South Beach Breakfast Ideas

One of my personal favorites for breakfast are the low carb pancakes. If you have a problem letting the carbs go, these pancakes will fill you up and keep your diet on the right path.

Here’s how you make the Low Carb South Beach pancakes:

· 2 eggs

· 1 cup almond flour (Here’s the secret)

· ј cup of water

· 2 tablespoons of oil

· ј teaspoon of salt

· 1 T sweetner

Mix them together just like normal pancakes. The one difference you will notice is that they don’t bubble up like most pancakes do. Don’t forget the nonstick pan with light oil.

South Beach Diet Lunch Ideas

Lunch is always fun. Most people need something they can pack for the road. The one meal I have found easy to make and quite tasty is the BLT Wrap. Make sure you toss the bread and use the lettuce as the wrap.

BLT Wrap Ingredients:

· 3 slices of bacon, cook until crispy and chop

· 2 tablespoons of mayo (regular Is fine)

· Ѕ cup of raw chopped up tomatoes

· Black pepper or seasoning

· Green Lettuce

Mix everything up in a bowl with some pepper or other seasoning. I have tried it with cayenne and it wasn’t too bad. Take the mix and spoon it into the lettuce. Wrap it up and you have yourself a tasty BLT without the baggage.

South Beach Diet Dinner Ideas

Where’s the beef. Ok, so you might be starving by now so this recipe is sure to meet your palates needs. This meal is great for grilling as well.

Pepper Beef Tenderloin Ingredients:

· 1 pound of beef tenderloin

· Ѕ tablespoon of minced garlic

· 2 tablespoons minced shallots

· Ѕ tablespoon of fresh minced rosemary

· 1 teaspoon of salt

· 1 tablespoon ground black pepper

· 1 teaspoon orange zest

· 2 tablespoons olive oil

· Ѕ cup pearl onions

The trick to this recipe is to preparing the onions and sauce just right. Bring the water to a boil and boil the onions for a few minutes, then drop them into cold water. Then, take a skillet and heat up the olive oil and throw the shallots in for a couple minutes. Before you throw the beef on the grill, take the olive oil and rub the beef down.

Now take the pepper, salt, rosemary, orange zest, and garlic, mix it together and put the mix on the tenderloin. Now you are ready to throw the meat on the BBQ. Make sure you preheat the BBQ and sear both sides keeping the juices in. Best served medium rare, or to your liking.

Now you have no excuses to now stick to the diet. The above recipes are easy and will keep you satisfied on your journey to losing weight.

About the Author

Matt D Murren owns and operates http://www.south-beach-diet-advisor.com South Beach Diet Recipes

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Raw Food: Fruitarian

noreply@blogger.com (VegetarianBlog) — Sat, 13 Sep 2008 15:43:00 +0000

You’ve probably been hearing a lot about the value of a raw foods diet. A raw food diet consists primarily of uncooked, unprocessed fruits, vegetables, sprouts, seaweed, nuts and juices. It’s a vegetarian diet, but one that rejects any animal products. Its central tenet is that cooking and processing take out the majority of essential vitamins, enzymes and nutrients that our bodies evolved to thrive on.

Fruitarians, as the word implies, eat primarily fruits, with nuts and grains as well. A fruitarian diet also includes foods like tomatoes or avocadoes, which are fruits.

Fruit is nourishing and refreshing for your health. It doesn't clog the body's vital arteries; better still, it actually flushes and cleanses. A fruit diet also lightens our bodies and spirits, in line with the general lightening of our planetary vibration rate which many higher sources tell us is taking place at this time.

You need to eat carefully if you choose a fruitarian diet, because it can be more of a challenge to get enough essential protein in your diet. A fruitarian eats nothing which has been killed or stolen. That supplants meat, dairy, and plants with the thousands of fruit and nut combinations on the planet. E.g., a fruitarian can eat an avocado sandwich, a coconut milk shake or the purest coconut ice cream made from the milk and meat of the fruit, veggie burgers made of lentil or bean paste or tofu, a succotash of corn, limas, peas, and tomatoes, sweets made with pure maple syrup or date sugar, pecan pies made with fruit sugars, fruit shakes made of a mixture of orange and banana, pear and peach, pomegranate, papaya, and plum.

A pizza of tofu, tomato, and pepper (not pepperoni), salads of tomato, cucumber, green and red peppers (but not lettuce, cabbage, or celery), nut butters such as almond butter or tahini, hummus {chickpea paste}. In other words, fruitarian may eat fruits 99.9% of the time, but occasionally do indulge in the delicacies of other food groups.

About the Author

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A Recipe Collection--Top 3 Most Requested Delicious Desserts

noreply@blogger.com (VegetarianBlog) — Sat, 13 Sep 2008 15:40:00 +0000

We have had several parties over the years and I have noticed that whenever I serve these 3 homemade desserts, somebody always asks me for the recipes. Now I am sharing my "Top 3 Most Requested Delicious Desserts" with you.

When you are thinking about serving dessert at your next party, consider offering your guests one of these delicious, homemade desserts. I have found that of all the desserts I have served, these are my "Top 3 Most Requested Delicious Desserts" (in no particular order). Enjoy!

Number One Most Requested Delicious Dessert--Raspberry White Chocolate Dream Bars

1 box white cake mix

1/3 cup evaporated milk

1-1/2 sticks melted butter

1 cup chopped nuts

1/2 cup seedless raspberry jam

12 oz. white chocolate chips

Combine cake mix, milk, butter and nuts. Makes a very gooey dough. Spray a 9 x 13 pan and spread half of the dough into the bottom of the pan. Bake for 10 minutes at 350 degrees.

Melt the jam in the microwave (about a minute) and spread on top of hot crust. Immediately sprinkle chocolate chips over jam. Crumble remaining dough on top and bake an additional 20-25 minutes. Cool completely before cutting.

For bigger parties, this recipe easily doubles and can be made in a 15 x 10 pan.

Once you get the hang of this technique, you can think of all sorts of combinations. How about using chocolate cake with mint chips? Or lemon cake with white chocolate?

Number Two Most Requested Delicious Dessert--Chocolate Amaretto Bundt Cake

1 pkg. chocolate devil's food cake mix

1 small pkg. instant chocolate pudding mix

4 eggs

1 cup milk

1-1/2 oz. Amaretto liqueur

1/2 cup vegetable or canola oil

1 cup semi sweet chocolate chips

1 cup fresh raspberries (optional)

1/2 cup seedless raspberry jam (optional)

Whipped cream (optional)

Glaze

1 stick butter

3/4 cup sugar

1/2 cup Amaretto

Preheat oven to 325 degrees. Combine first 6 ingredients and blend well. Stir in chips. Grease and flour a bundt pan. Pour batter into the prepared pan.

Bake for 1 hour or until toothpick comes out clean.

Melt glaze ingredients in a saucepan or microwave. Pour 2/3 of glaze over top of cake while cake is hot from oven and still in pan. Allow cake to remain in pan for 25 minutes. Remove cake from pan and drizzle with remaining glaze.

When I make this cake dessert, I fill the middle with fresh raspberries and present it on my grandmother's crystal pedestal cake stand which is very dramatic.

Just before serving, I make a raspberry sauce by melting the jam in the microwave.

Each lucky guest gets a plate with some of the sauce, a slice of cake, a few berries and some whipped cream. Yum!

Number Three Most Requested Delicious Dessert--Mystic Mint Cookies

These are melt-in-your-mouth heaven!

Dough

1 cup sugar

1 stick (1/2 cup) butter, softened

1 teaspoon vanilla

1 egg

2 squares (1 oz. each) unsweetened chocolate, melted and cooled

1 cup all purpose flour

1/2 teaspoon salt

Heat oven to 375 degrees.

Mix sugar, butter, vanilla, egg and unsweetened chocolate. Stir in flour and salt.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten each cookie with fingertips. Bake until set, about 8 minutes. Remove to cooling racks and cool completely.

Peppermint Frosting

2-1/2 cups powdered sugar

1/2 stick (1/4 cup) butter, softened

3 tablespoons milk

1/2 teaspoon peppermint extract

Mix all frosting ingredients until smooth and of spreading consistency.

Chocolate Drizzle

1/2 stick (1/4 cup) butter, softened

2 tablespoons corn syrup

1-6 oz. package semisweet chocolate chips

Simmer all drizzle ingredients over low heat. Stir constantly until butter and chocolate are melted.

Spread peppermint frosting over cooled cookies then drizzle each with chocolate mixture. Leave on counter for 2-3 hours until frosting is set.

If you serve any of these homemade desserts, you can count on your guests being very happy. And I will bet that you will be handing out recipes, just like I do at my house.

About the Author

Sandee Lembke from Theme Party Queen.com invites you to visit her site for more great theme party ideas and recipes.

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Vegetarian: Is A Vegetarian Diet Safe For My Child?

noreply@blogger.com (VegetarianBlog) — Fri, 22 Aug 2008 22:25:00 +0000

If you are vegetarian parent, you have probably considered putting your child on a vegetarian diet. Not only would it save time and make meal-planning easier, but for dietary and ethical reasons, you believe it is a better choice for your child. Conversely, you might not be a vegetarian yourself, but have a child who is going through a vegetarian "phase," where she rejects meat, but doesn’t consume enough healthy foods to compensate for the nutritional gap.Whatever the case is, you may have wondered whether or not a vegetarian diet is sustainable, healthy choice for your child. You may have heard that putting your child on a vegetarian diet could potentially stunt her growth. These concerns probably prevented you from putting your child on a vegetarian diet up to this point.And all of these concerns are legitimate. In fact, if a vegetarian diet is poorly planned, it can cause serious short and long term health problems, especially for children, who are growing and developing--and who do not yet have sufficient stores of vitamins.

If you aren’t well-prepared to put your child on a vegetarian diet, you definitely shouldn’t. However, if you have done your nutritional research and you are familiar with the nutrients vegetarians commonly lack, then you know that these problems can easily be overcome with some meal planning.You also know that putting your child on a healthful vegetarian diet can greatly improve her health in both the short and long term. It can also reduce her exposure to animal products that contain hormones and preservatives, which have been linked to developmental problems and cancer.If you haven't researched vegetarian diets thoroughly, but you are anxious to start your child on one now,you should start by ensuring that you plan meals to boost amounts of the following nutrients (that most vegetarians lack):

1. Protein. Make sure your child is consuming enough protein by adding additional sources, such as wheat, soybeans, isolated soy protein, and nuts.
2. Calcium. Ensure your child is consuming enough calcium by adding calcium-fortified processed foods and leafy green vegetables to his diet.
3. Iron. Add more iron to your child’s diet by increasing servings of soybeans, pinto beans, tofu, and cereals.
4. Zinc. Enhance your child’s zinc intake by increasing his servings of almonds, peanut butter, and mushrooms.If you concentrate on compensating for all of these common nutritional deficiencies, you absolutely can put your child on a vegetarian diet without any negative health consequences.
Just ignore the mythology surrounding vegetarian diets and instead focus on research and meal-planning.

About the Author

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

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Vegetarian Recipes: Vegan Alternatives To Gelatin

noreply@blogger.com (VegetarianBlog) — Fri, 22 Aug 2008 22:23:00 +0000

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:

1. Use a rice starch alternative. A&B Ingredients recently developed a rice starch alternative to gelatins that mimicsthe cooking functionality of gelatins closely.
2. 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.
3. Use seaweed-based alternatives. Agar-agar, for instance, is a seaweed based alternative to gelatin that can simulate the culinary functions of gelatin.
4. 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.
5. 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.
6. 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.

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Omnivore Vs Vegan Who Is Right?

noreply@blogger.com (VegetarianBlog) — Thu, 21 Aug 2008 15:10:00 +0000

The omnivore vs vegan argument as to who is right and who is wrong can be argued from a number of different platforms. There is the ethical issue of whether we should eat other animal life, and also the argument as which is ‘better for you’, based on arguments such as vitamin B12 is not available from a vegan diet. There is even the ‘lifestyle’ argument: does our lifestyle define our diet?

However, strictly, the only argument for or against either diet should only be made upon human biochemistry. Do both meet the needs of our biochemistry, or does one or the other lack something essential in our biochemical pathways? Obviously omnivores will lack nothing except by choice, since all foods are available for their consumption. If vegans do lack a specific chemical need, then is that available as a supplement in a form that can be effectively used in the chemistry of our bodies.

The one argument accepted by both sides is that it is essential for all animals to consume living things in order to stay alive themselves. These living thinks need not be alive at the time of consumption, but it is necessary that they eat the flesh of plant or animal life that at one time was alive and contained DNA. What that infers is that it is only vegetables that can survive on non-living tissue and this appears to be borne out in practice. No living animal known can live on inorganic matter only, but most plants can and do. Not all though, the Venus fly trap being an example.

It is easy to extend the moral problem of eating living tissue to living vegetable tissue that also contains DNA, and the argument must lie between animal and the derivatives of animals, and non-animal tissue. It has not yet been found that any organism has yet crossed the animal-vegetable divide, so the division is a valid one. That might seem obvious, but it is necessary to establish that for the argument between vegan and omnivore diets to be valid.

The consumption of protein derived from meat is not a prerequisite for size and muscle bulk, since the largest dinosaurs in the world were all herbivores, the largest being a member of the sauropod family at more than 175 tons, eclipsing the largest meat eater, the gigantosaurus at 8 tons. Thus, meat does not mean bulk. However, what has been proved is that the fastest creatures are carnivores. Hence if you want to be a top class sprinter, eat meat!

Carnivores, with their lean muscle mass and highly efficient quick use of available energy, have very short digestive tracts which are not good for digesting vegetable matter, but make best use of animal proteins and expel unnecessary mass from the body quicker. The argument in favor of the vegans is that the human digestive tract is not that of a carnivore.

In herbivores, the food takes longer to digest, and hence it remains in the digestive system longer. This means a longer alimentary canal, longer than humans have. Herbivores also move slowly, and a good example is the comparison of speed between the omnivorous chimpanzees and other small monkeys and the herbivorous gorillas and orangutans. On the one hand you have lean fast moving machines, while on the other you have large bellies and slow moving larger animals. Check out cows and sheep and compare their body fat with ours. Nor are we like herbivores.

So what are humans? Omnivores! Our teeth and intestines are those of omnivores, the teeth designed for ripping and tearing meat, and stripping leaves from trees, but also for grinding grains, and our intestines are something between the long and the short. People are able to eat and live on every type of food imaginable from brains to intestines to leaves to roots to ants and grubs.

The argument is therefore futile to consider historically. Let’s then study the advantages and disadvantages of each type of diet. Human beings are capable of life through consuming either animals or plants, or both. The argument seems, therefore, to be one of morality rather than biochemistry. However, is that really so? The vegan refusal to eat dairy products should not be taken as extremism, since the human being is the only animal species to drink milk of another species, or to use it to make other products. It is a practice born long after cattle were husbanded by humans for food. The problem with eating animal products lies not in the meat itself, but in the fat. Animal fat is saturated, which means that the fat molecule has no active double bonds in the chemical structure that can be used to break the fat down.

Animal fat also contains cholesterol, yet we cannot survive without cholesterol. It is the human band aid, used by the body to patch up damage to the cardiovascular system. Only, sometimes, too much is laid down and the arteries get blocked. However, many vegetable products have more saturated fats and cholesterol than many animal products, so a balance is called for. The unsaturated fats and oils for humans are said to be derived from seeds, such as flax seed and fish, especially oily fish. These are the Omega-3 oils. Although they can be obtained from some seeds and nuts, it has been proved that the best come from oily fish, such as wild salmon, mackerel and sardines.

The B vitamins are essential for life. The best sources are animal sources, though you get them from some vegetable sources such as brewers years (who eats lost of that?) and others, but animal sources are the best.

Also, there is no evidence to suggest that vegans live longer than omnivores. In fact all of the evidence indicates that a middle road is the best. For human beings the healthiest diet includes both meat and vegetable tissue. The best solution to good health is neither vegan nor carnivore. Nor is it traditional vegetarian, since it is the dairy products that cause many of our dietary products.

Studies of the biochemical pathways have demonstrated that all chemicals need to sustain healthy human growth and life are not available from a classic vegan diet. Some animal protein and B vitamins are essential that cannot be obtained form a normal vegan diet. It is possible, however, to maintain life by means of supplements.

However, for the healthiest form of human life, our biochemistry, history and physiology indicate that there is a balance somewhere between the extremes of both views that is right for us, and that either diet can be sustained with appropriate supplementation based upon what is missing from one diet or the other.

So, omnivore vs vegan. Who is right: both are right if they also supplement any nutritional deficiencies in their diet with vitamins and minerals that may be lacking from one diet or the other.

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About Darrell Miller-1603:
More information on vegetarian vitamins and herbs can be found at VitaNet, LLC Health Foods. vitanetonline.com/

Why Do People Eat Vegetables?

noreply@blogger.com (VegetarianBlog) — Thu, 21 Aug 2008 15:09:00 +0000

When talking about healthy diet, you cannot ignore fruits and vegetables, which are good sources of fiber that are required by our body. Fiber is good at lowering blood cholesterol, which will in turn reduce the risk of heart disease.

However, people eat vegetables for different reasons. For instance, George, a 54-year-old man, has his wonderful reasons for eating vegetables. He chose to be vegetarian since he was 28 not because of health or religious issues.

Why he does not eat meat is that he felt that eating meat is very inefficient because human beings have to feed lots of plant food to the other animals which we later eat. Plant-based diets are more efficient since we eat plants directly. This also means that more food available for people without enough food. Is his argument valid? It is up to you to judge.

Nevertheless, he does admit many studies have linked animal-based foods to most of the health problems like diabetes, high cholesterol, high blood pressure, heart diabetes, obesity, osteoporosis and some cancers.

For example, research showed that vegetables like red onions, chili peppers, carrots, cruciferous vegetables, berries, garlic, and turmeric are anti-cancer vegetables. It is also believed that garlic can reduce the risk of heart disease and stroke in humans.

Another interesting research, published online by the British Medical Journal, showed that children with high IQs are more likely to be vegetarians when they grow up. The researchers claimed that these findings were consistent with other studies showing people who are more intelligent tend to eat a healthier diet and exercise more.

They further said that there is quite a lot of evidence linking vegetarianism to a lower risk of heart disease. Vegetarians tend to have lower blood pressure and lower cholesterol levels. They do have a lower risk of dying from coronary heart disease.

Of more than 8000 men and women aged 30, who’s IQs were measured when they were 10, more than 33 percent of these subjects described themselves as vegetarians but said they ate white meat and fish. Just over 4 percent were strict vegetarians and 2.5 percent were vegans, who eat no animal products at all, including eggs and dairy products.

Whether you want to show that you are smart or for whatever reasons you believe, eating vegetables do benefit you in many ways. It is recommended that at least 5 servings of fruits and vegetables a day to help prevent heart disease.

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About Ng Peng Hock:
Feel free to use this article on your website or ezine as long as the following information about author/website is included. Heart Disease Prevention - 8 Simple Ways You Can Do Immediately, Go to: www.howtopreventheartdisease.com

Four Myths About Diet That You Should Pay No Attention To

noreply@blogger.com (VegetarianBlog) — Thu, 21 Aug 2008 15:08:00 +0000

Nowhere are there more fad diets, weight loss schemes and wild, completely unsubstantiated weight loss advice circulating than in the USA. With so much conflicting "information" out there, it's no wonder people don't know where to turn to lose weight properly and in a healthy way. The fact is many people assume they are eating healthy although it's closer to the truth that many of them don't even come close to eating a balanced, nutritious diet.

The reason for this is mostly due to the fact that they are guiding themselves with false information propagated by fad diets put out there by weight loss companies. Most of these diets are leading people to believe that cutting out certain nutrients is what it takes to properly lose weight. Nothing can be further from the truth. Here are four common myths which lead many dieters to take the wrong road to try to find their weight loss salvation.

MYTH # 1) YOU HAVE TO STARVE YOURSELF TO LOOSE WEIGHT
This is probably the most commonly heard and longest running myth about weight loss out there. The fact is, if you don't eat enough, your metabolism will slow down greatly making your body want to store fat thus making most of your initial weight loss come from water and muscle. This makes your body-fat percentage go up, meaning you are losing weight, but you are actually getting fatter!

The average woman should not eat less than 1000 calories per day and the average man should not eat less than 1200 calories per day unless under the direction of a physician. If you eat 5-6 smaller meals a day verses 3 bigger ones within a proper calorie range, you will never feel hungry and you will lose weight while staying healthy.

MYTH # 2) EAT NO FAT WHATSOEVER
This is another myth that has been around for a long time. It probably comes from the fact you do need to limit your fat intake to around 15% to 20% of your overall daily calorie intake. "If eating only a little is good, then eating none must be better", but the fact is, your body does need that 15% to 20% of fat in your diet because fat helps lubricate your joints, keeps your skin smooth and elastic, provides a source of energy, helps your nervous system to function properly and provides insulation from cold weather. Olive, flaxseed and fish oils are good sources of fats. Avoid saturated fats and hydrogenated (trans) fats.

MYTH # 3) YOU SHOULD NOT EAT FROM CERTAIN FOOD GROUPS
A lot of fad diets adhere to cutting out one food group or another. The Atkins diet, which sparked a whole host of copycat diets, placed an emphasis on eliminating carbohydrates for example. The fact is your body needs a balance of carbohydrates, protein and fat to function properly and so none of them should be eliminated from your diet. Water, vitamins, minerals and fiber are also needed and should be a part of your regular daily intake. The key is to try to keep the carbs, proteins and fats in the proper range at approximately 60% for carbs, 25% for proteins and 15% for fats.

MYTH # 4) TO GET ENOUGH PROTEIN, YOU HAVE TO EAT MEAT
While it is true that meat is a great source of protein, it is certainly not the only one. Meat can also be high in fat and sodium. Dairy products are usually high in fat, but now there are plenty of low-fat and fat-free dairy products to choose from and they do not compromise the protein value. Egg whites are also a prime source of protein. These are all sources of complete proteins. Various vegetables and legumes also contain proteins but these are all incomplete proteins and must be eaten in the right combinations to become complete. One example is combining beans with rice.

The best way to be sure you are getting a well balanced, nutrient rich diet is to eat more whole foods and less processed, pre-packaged foods and to avoid eating out as much as possible. Make eating out an occasional treat, but try to prepare most of your meals yourself and you will be on your way to living a healthier, leaner lifestyle.

Sustainable Living Articles @ http://www.articlegarden.com

About Jim O'Neill -:
Jim O'Neill gives you tons of valuable information on the subjects of weight loss, fitness, and nutrition to make it easy for you to live a healthy lifestyle. Sign up now for his free 7 part mini e-course at: www.mrgymfitness.com/minicourse.php

Reasons To Use Kitchen Vegetable Washers

noreply@blogger.com (VegetarianBlog) — Thu, 17 Jul 2008 21:21:00 +0000

We all know that fresh fruits and vegetables are the healthiest addition to any daily diet. We can even hear our mothers’ voices – “Eat your fruits and vegetables!” But in today’s modern world of air pollutants, acid rain, fertilizers, pesticides, and other chemicals known to be harmful to the environment, one has to question just how healthy is it to eat those fruits and vegetables. These days, scientists and environmentalists alike both strongly advise consumers to thoroughly wash their produce before eating or even cooking it. But how can we be sure that is enough to protect our health? How do we know our fruits and vegetables are not only fresh, but clean too? Read on to learn the basics of kitchen vegetable washers.

Home Fruit and Vegetable Wash

Because consumers in general have become savvier and more vigilant about the foods they are eating, there has been an increasing demand for products that will ensure the quality of their food. Long gone are the days of biting into an apple straight from the grocery bag – you never know what you might be biting into!

In response to this issue and growing consumer demand, manufacturers have created home fruit and vegetable wash products. These washers are natural cleaners that are safe to use on fresh produce to effectively remove all traces of dirt, fertilizer, pesticides, and other contaminants that may be harmful if eaten. Often these washers come in a concentrated formula, so with a little added water, they can be sprayed directly onto the fruit or vegetable. Simply rub the fruit or vegetable until it is completely covered with the wash, then rinse immediately. For soft, thin-skinned produce, place in a colander, spray with a fruit and vegetable wash product, then rinse under running tap water.

Other Vegetable Washing Equipment

Some would argue that simply passing a fruit or a vegetable under running tap water and rubbing it lightly with their hands is sufficient enough to clean it. Perhaps they are right, but it is difficult to believe anyone’s fingers would be able to get into the grooves, creases and crevices many fruits and vegetables by nature have. If you feel a plain water wash is good enough to clean your fresh produce, then it is recommended, at least on fruits and vegetables with thick, tougher skins, to use a scrub brush specially designed for cleaning produce. These brushes are able to reach parts of the vegetable’s skin that are wrinkled, dimpled, or indented, ensuring that every crevice is thoroughly cleaned. Just make sure to wash the brush after each and every use in order to keep it clean and free from bacteria and other germs.

It is now widely accepted that all fruits and vegetables need to be washed before being eaten to ensure they are free of surface contaminants. This remains true even for home-grown produce and for those fruits and vegetables where we would not normally eat the skin. For best results and peace of mind, use a fruit and vegetable washer with a scrub brush, and enjoy!

Sustainable Living Articles @ http://www.articlegarden.com

About Vincent Pl:
Author Vincent Platania represents the Stanley Home Products. Stanley Home Products has been in business since 1936, and offers high quality home and personal care products to keep your home and your body clean. Visit www.stanleyhomecare.com

Potato Salad recipes

noreply@blogger.com (VegetarianBlog) — Thu, 17 Jul 2008 21:20:00 +0000

Potato Salad is personal again. If you love potato salad you know how much you miss that in the picnics which seem no fun without that. If you always carve for new potato salad recipes this is the right place for you. Salad-recipes.net provides you with a wide variety of fresh salads recipes which are as good when homemade. The salad recipes are simple yet mouthwatering with all the essential nutrients if you are calorie conscious.

Lets start with a few interesting Potato salad recipes.
German-Style Potato Salad
Ingredients:
1 1/2 pounds red-skin potatoes, cooked, peeled & diced large
2 ribs sliced celery
1 large red onion, minced
1 large clove garlic, minced
3 slices bacon
1/2 cup apple cider vinegar
2 tbsp sugar
1 tbsp mayonnaise
salt
pepper
Directions:
Boil the potatoes until tender yet firm. Keep them warm after they have been cooked.
In a skillet or frying pan, fry the bacon. Crumble the bacon and set it aside.
Use the rendered bacon-fat to cook the garlic and onion in a deep skillet.
When they are soft, remove them to a large bowl and add the sugar, apple cider vinegar, mayonnaise, salt and pepper.
Toss in the potatoes and celery. Stir well.
Garnish the salad with the crumbled bacon.

Indian Potato Salad
Ingredients:
1 1/2 pound red or new potatoes, scrubbed & cut into 1/2" dice
1/2 tsp toasted cumin seeds
1 tbsp garam masala ( see following recipe* )
2/3 cup nonfat yogurt
3 to 4 tbsp fresh lemon juice
1 tomato, seeded & cut into 1/2" dice
1/2 small red onion, finely chopped
3 tbsp coarsely chopped fresh cilantro
1 tbsp chopped fresh mint ( optional )
Directions:
Place the potatoes in a large sauce pan and cover them with cold water.
Bring the potatoes to a boil, then reduce the heat and let them simmer for 8 to 10 minutes or until they are tender yet firm.
Drain the potatoes in a colander then place them in a large bowl.
Lightly toast the cumin seeds in a dry skillet over medium heat for 3 minutes or until lightly browned and fragrant.
Stir the garam masala, lemon juice, yogurt and potatoes together. Let the mixture cool completely.
Shortly before serving mix in the tomato, onion, salt, pepper and half the cilantro.
If you are using the mint, add that now as well.
Season to taste with the lemon juice, masala, and salt.
Place the salad on its platter or serving bowl. Spoon the yogurt into the center.
Sprinkle it with the remaining cilantro and cumin seeds and serve.
*Quick Garam Masla
Ingredients:
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp sesame seeds
1/4 tsp black peppercorns
1/2 tsp kosher salt
1 cardamom pod
Directions:
Roast the ingredients in a dry skillet for about two minutes or until lightly browned and very fragrant.
Grind the mixture in a spice-mill or coffee grinder or pulverize it with a mortar and pestle.
This recipe should yield about one tablespoon.
With this potato salad recipe you would enjoy every moment of your next picnic or weekend party.

Sustainable Living Articles @ http://www.articlegarden.com

About Anand Dongre:

Looking for more information on Salad recipes check out salad-recipe.net your guide to Salad recipes