By [http://ezinearticles.com/?expert=Lissette_V]Lissette V
Meat is everywhere these days. There's an almost limitless variety of it in the supermarkets, it's served in almost every fast food restaurant around today, and it's even served in the most basic of school cafeterias. You almost can't escape it if you're living in the west, and many ask the vegetarians "why would you want to?" With meat being such a staple in most of our diets and it tasting so delicious, why do some choose to avoid meat and cook and serve vegetarian food recipes, exclusively?
It turns out their reasons are many, but some of the common reasons I hear vegetarians giving for "going vegetarian" include the growing belief that the meat many of us are eating today is becoming less and less healthy; the research that is showing our "mass production" approach to farming is taking a serious toll on the environment; and the increasing awareness we have of animals, of the emotions and experience they're living, and the connection we share with them.
In terms of how meat is becoming less healthy to eat, the growing concerns mostly have to do with the growth hormones that are used to fatten the animals up and have them produce more. With all the chemicals we pump into farm animals today, those make their way into our system too when we eat the animals after they've been slaughtered and packaged and placed in the grocery store freezer. Also, keeping the animals cooped up on smaller patches of land with little or no room to roam means they end up getting less exercise, which results in animals with more body fat, which we consume and is not as healthy. Some also believe that the severely negative emotions of fear the animals experience in their final moments that are flowing flood through their blood and into the tissue of the meat as they take their last breaths, results in chemical toxins from this process that are harmful to eat. This alone is reason enough for many vegetarians to dine exclusively on plants and use vegetarian recipes to make their meals.
The negative environmental impact of mass producing farm animals is another reason many are turning to vegetarian food recipes. When we use the chemicals that we do on so many "farm" animals, those animals pass the chemicals back into the earth and the planet's water when they expel. Also related is the negative impact all their manure is having on the local water supply in these areas as the huge quantities of it get absorbed into the earth. And then there's all of the toxic fluids these animals release when they meet their end at our hands: all of that chemically-laced, fear-filled toxic blood is also absorbed into the ground, into the water, and is also polluting our planet.
And then, many are refusing to eat today because they're developing an increased awareness of animals and the fact that animals experience emotions and have a perceptual experience similar to our own in many ways. When thinking of eating a hamburger, as an example, a lot of vegetarians have pictures come up for them of the mistreated animals that were sacrificed in order to make that burger, and it turns them off of the meat and onto alternative options for getting protein and nutrients, like using vegetarian dinner recipes to make healthy meals.
Of course, there are some good arguments that can be made in favor of eating meat, too. The point of this little article was to simply raise awareness for vegetarianism, of the reasons people have for turning to it, and why many today are using vegetarian food recipes to lead their lives in a consciously different way. Some people love to eat meat, and they have their reasons for it; and some people love to live the vegetarian life, and they have their reasons for.
Lissette V. is a self-proclaimed super chef who is passionate about [http://vegetarianfoodrecipes.org/]vegetarian food recipes. Check out here blog with quick and easy [http://vegetarianfoodrecipes.org/vegetarian-dinner-recipes/vegetarian-dinner-recipes-mexican-tuna-salad-with-corn-tostadas]vegetarian dinner recipes that you can often cook in less that 30 minutes.
Article Source: [http://EzineArticles.com/?Why-Vegetarian-Food-Recipes-Are-The-Only-Real-Dietary-Choice-For-Some&id=6489625] Why Vegetarian Food Recipes Are The Only Real Dietary Choice For Some
Wednesday, February 29, 2012
Monday, February 27, 2012
Vegetarian Chilly Chili
By [http://ezinearticles.com/?expert=Shaw_Rabadi]Shaw Rabadi
I love chilli... Period. It is the type of food that, as a chef/cook, you can really dive into and experiment with many different ingredients. I enter my restaurant into at least one or two chili competitions a year for this reason. For 8 years straight I have won 'best vegetarian chili', as well as numerous 'most creative' and 'most original' chili prizes. One of my favorite chilli's that ever came out of these contests was what I called "Porky Peanut Butter and Popcorn," which was a peanut butter based, pork chili in which you would put popcorn on top of to add a bit of salt and something quite unique. Sounds weird, but it was a huge hit.
My vegetarian chilli's have varied over the years, and my most recent recipe is less than what one might expect from a typical "chilli." The reason for this... well, it's served cold. I can't tell you how many non-believers showed up at my booth the first year I entered my 'Chilly Chilli,' but I can tell you how many of them left my booth as believers... Ok I can't really, but it was a lot.
Prepare and serve this delicious chilli on a hot summer day for meat eaters and vegetarians alike and make everyone happy, chilly, and satisfied. NEVER be afraid to experiment or add/take away things you like/don't like and make it your own. Your friends and family will be sure to ask for your new recipe to serve at their own parties
Chilly Chilli (Vegetarian Chilli)
Ingredients:
− 8 oz artichoke hearts (in juice)
− 16 oz chickpeas (in juice)
− 16 oz kidney beans (in juice)
− 16 oz black beans (in juice)
− 3 oz tortilla chips
− 2 oz "Picante" sauce
− 4 oz crushed tomatoes
− 4 oz tomatoes, Pur�e
− 1 tsp chopped garlic
− � cup finely chopped onions
− � cup finely chopped red peppers
− � cup finely chopped green peppers
− � cup finely chopped scallions
− � tsp coriander
− 1 cup chopped parsley
− 3 tbsp chili powder
− � tsp white pepper
− 1 tsp black pepper
− � tsp paprika
− � cup red-hot sauce
Method:
− Puree chickpeas, kidney beans and black beans (reserve a few of each of the beans and the bean liquid for a garnish ).
− Puree tortilla chips extra fine.
− Mix all the remaining ingredients and add beans and liquid.
− Serve chilled with garnish of kernel corn, chopped tortilla chips and chopped chives, scallion or cilantro.
Note: After a day of enjoying this chili cold, you may put in a pot and cook for 20-25 minutes on a good simmer and serve hot on a chilly night.
Get more awesome recipes, cooking tips, and stories at the site below!
Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!
Visit http://www.TheMediterraneanDigest.com for information on his newly released story-cookbook, "Savor the Spices of Life" and more info on eating, cooking, and living a heart healthier life.
Eat Better, Fresher, Smarter!
Article Source: [http://EzineArticles.com/?Vegetarian-Chilly-Chili&id=6495813] Vegetarian Chilly Chili
I love chilli... Period. It is the type of food that, as a chef/cook, you can really dive into and experiment with many different ingredients. I enter my restaurant into at least one or two chili competitions a year for this reason. For 8 years straight I have won 'best vegetarian chili', as well as numerous 'most creative' and 'most original' chili prizes. One of my favorite chilli's that ever came out of these contests was what I called "Porky Peanut Butter and Popcorn," which was a peanut butter based, pork chili in which you would put popcorn on top of to add a bit of salt and something quite unique. Sounds weird, but it was a huge hit.
My vegetarian chilli's have varied over the years, and my most recent recipe is less than what one might expect from a typical "chilli." The reason for this... well, it's served cold. I can't tell you how many non-believers showed up at my booth the first year I entered my 'Chilly Chilli,' but I can tell you how many of them left my booth as believers... Ok I can't really, but it was a lot.
Prepare and serve this delicious chilli on a hot summer day for meat eaters and vegetarians alike and make everyone happy, chilly, and satisfied. NEVER be afraid to experiment or add/take away things you like/don't like and make it your own. Your friends and family will be sure to ask for your new recipe to serve at their own parties
Chilly Chilli (Vegetarian Chilli)
Ingredients:
− 8 oz artichoke hearts (in juice)
− 16 oz chickpeas (in juice)
− 16 oz kidney beans (in juice)
− 16 oz black beans (in juice)
− 3 oz tortilla chips
− 2 oz "Picante" sauce
− 4 oz crushed tomatoes
− 4 oz tomatoes, Pur�e
− 1 tsp chopped garlic
− � cup finely chopped onions
− � cup finely chopped red peppers
− � cup finely chopped green peppers
− � cup finely chopped scallions
− � tsp coriander
− 1 cup chopped parsley
− 3 tbsp chili powder
− � tsp white pepper
− 1 tsp black pepper
− � tsp paprika
− � cup red-hot sauce
Method:
− Puree chickpeas, kidney beans and black beans (reserve a few of each of the beans and the bean liquid for a garnish ).
− Puree tortilla chips extra fine.
− Mix all the remaining ingredients and add beans and liquid.
− Serve chilled with garnish of kernel corn, chopped tortilla chips and chopped chives, scallion or cilantro.
Note: After a day of enjoying this chili cold, you may put in a pot and cook for 20-25 minutes on a good simmer and serve hot on a chilly night.
Get more awesome recipes, cooking tips, and stories at the site below!
Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!
Visit http://www.TheMediterraneanDigest.com for information on his newly released story-cookbook, "Savor the Spices of Life" and more info on eating, cooking, and living a heart healthier life.
Eat Better, Fresher, Smarter!
Article Source: [http://EzineArticles.com/?Vegetarian-Chilly-Chili&id=6495813] Vegetarian Chilly Chili
Saturday, February 25, 2012
7 Easy Ways to Use Up That Zucchini!
By [http://ezinearticles.com/?expert=Kim_J_Wilson]Kim J Wilson
Do you find your refrigerator overrun with zucchini each summer? I just can't bring myself to throw any away (I have serious feelings of guilt and remorse if any fresh veggies don't get used in a timely fashion)- so over the years my son John and I have come up with quite a range of zucchini recipes.
Zucchini is a great veggie. It's fairly neutral in flavor and can be crisp, tender or soft in preparation. It is low in calories (about 35 calories per cup) and is entirely fat-free. One cup contains 340 mg. of potassium, 530 IUs of vitamin A and 70 mg. of phosphorus. It's also a good source of fiber if consumed with the skin intact (4 grams per cup).
So how do we use up our overabundance of zucchini?
Here are some really simple recipes:
Broiled Zucchini Cut off ends and slice, end to end, in half. Lay halves on a baking sheet and drizzle with olive oil or dot with organic butter/coconut butter and sprinkle lightly with sea salt and oregano. Broil on the top rack until the tops are lightly browned. A great easy side dish.
Veggie Dippers Slice zucchini into sticks or rounds for serving with hummus or other veggie dips.
Fresh Veggie Dip Who said veggies can't be a main ingredient in the dip as well as serve as a "dipper"?! Puree the following ingredients together in a food processor: 2 zucchini, 1/8 cup red/sweet onion, 4 cloves garlic, 1/4 cup fresh parsley, juice of 1 lemon (about 1/4 cup), 1/4 cup tahini (sesame paste), 2 Tbsp. olive oil, 1 tsp. ground cumin, 1/2 tsp. sea salt, opt: 1 tsp. dill weed. Dip away!
Zucchini Fritters Combine 3/4 cup water with 1 cup bean flour (gram or besan flour, made from channa dal and available from Indian groceries, is an excellent choice), 1/2 tsp. ground cumin, 1/2 tsp. sea salt and a pinch of cayenne. Mix in 1 grated zucchini and cook for a couple of minutes on each side on a hot oiled skillet.
Sauteed Zucchini Saute 1 sliced onion in a couple of tablespoons of olive oil until tender. Thinly slice 2-3 zucchinis and add to saute pan with 1/4 tsp. sea salt and 1/2 tsp. Italian seasoning. Another great side.
Zucchini on the Grill Slice large zucchini into long 1/2" diagonal slices. Toss in a ziploc bag with an oil-and-vinegar-based dressing plus a pinch of sea salt. Grill on each side for a couple of minutes. Tender and tasty!
Zucchini Pasta Many people are surprised by how easy and tasty this recipe is. The trickiest part is finding a spiral slicer (Joyce Chen has a Saladacdo Spiral Slicer that is excellent and inexpensive). It's really worth buying this tool. You could alternatively use a vegetable peeler and make fettucini-style noodles instead of spaghetti-style noodles. In any case, slice raw zucchini into pasta noodles and then top with raw or cooked pasta sauce. The "noodles" are nice and light and a little "al dente". My husband was really surprised by how good this is! You don't feel "weighed down" by it like with traditional pasta.
... oh, and of course there's zucchini bread, zucchini muffins, zucchini cookies and on and on. But this is a good simple sampling. I hope you enjoy trying a couple!
My son and I collaborated on a zucchini recipe booklet, John's Zucchini Book, a number of summers ago. You'll find about 30 other great zucchini recipes in its pages (28 of which happen to be gluten-free). Visit my website to learn more about it. You can also find more zucchini recipes at my blog (information below).
Kim Wilson has spent over 12 years working exclusively with whole foods to develop recipes that satisfy a variety of needs (for those just beginning to eat healthy to serious raw-fooders to those with extensive food allergies and health conditions like candida)- all in a tasty, enjoyable and affordable way. Her recipes are free of animal products, wheat, gluten, soy, dairy, eggs, yeast, sugar and other problematic foods. What's left, you might ask? Only the good stuff! For more information and recipes visit her website at http://www.simplynaturalhealth.com or her WHOLEmade recipe blog at [http://www.simplynaturalhealth.com/recipeblog/]http://www.simplynaturalhealth.com/recipeblog/.
Article Source: [http://EzineArticles.com/?7-Easy-Ways-to-Use-Up-That-Zucchini!&id=6491424] 7 Easy Ways to Use Up That Zucchini!
Do you find your refrigerator overrun with zucchini each summer? I just can't bring myself to throw any away (I have serious feelings of guilt and remorse if any fresh veggies don't get used in a timely fashion)- so over the years my son John and I have come up with quite a range of zucchini recipes.
Zucchini is a great veggie. It's fairly neutral in flavor and can be crisp, tender or soft in preparation. It is low in calories (about 35 calories per cup) and is entirely fat-free. One cup contains 340 mg. of potassium, 530 IUs of vitamin A and 70 mg. of phosphorus. It's also a good source of fiber if consumed with the skin intact (4 grams per cup).
So how do we use up our overabundance of zucchini?
Here are some really simple recipes:
Broiled Zucchini Cut off ends and slice, end to end, in half. Lay halves on a baking sheet and drizzle with olive oil or dot with organic butter/coconut butter and sprinkle lightly with sea salt and oregano. Broil on the top rack until the tops are lightly browned. A great easy side dish.
Veggie Dippers Slice zucchini into sticks or rounds for serving with hummus or other veggie dips.
Fresh Veggie Dip Who said veggies can't be a main ingredient in the dip as well as serve as a "dipper"?! Puree the following ingredients together in a food processor: 2 zucchini, 1/8 cup red/sweet onion, 4 cloves garlic, 1/4 cup fresh parsley, juice of 1 lemon (about 1/4 cup), 1/4 cup tahini (sesame paste), 2 Tbsp. olive oil, 1 tsp. ground cumin, 1/2 tsp. sea salt, opt: 1 tsp. dill weed. Dip away!
Zucchini Fritters Combine 3/4 cup water with 1 cup bean flour (gram or besan flour, made from channa dal and available from Indian groceries, is an excellent choice), 1/2 tsp. ground cumin, 1/2 tsp. sea salt and a pinch of cayenne. Mix in 1 grated zucchini and cook for a couple of minutes on each side on a hot oiled skillet.
Sauteed Zucchini Saute 1 sliced onion in a couple of tablespoons of olive oil until tender. Thinly slice 2-3 zucchinis and add to saute pan with 1/4 tsp. sea salt and 1/2 tsp. Italian seasoning. Another great side.
Zucchini on the Grill Slice large zucchini into long 1/2" diagonal slices. Toss in a ziploc bag with an oil-and-vinegar-based dressing plus a pinch of sea salt. Grill on each side for a couple of minutes. Tender and tasty!
Zucchini Pasta Many people are surprised by how easy and tasty this recipe is. The trickiest part is finding a spiral slicer (Joyce Chen has a Saladacdo Spiral Slicer that is excellent and inexpensive). It's really worth buying this tool. You could alternatively use a vegetable peeler and make fettucini-style noodles instead of spaghetti-style noodles. In any case, slice raw zucchini into pasta noodles and then top with raw or cooked pasta sauce. The "noodles" are nice and light and a little "al dente". My husband was really surprised by how good this is! You don't feel "weighed down" by it like with traditional pasta.
... oh, and of course there's zucchini bread, zucchini muffins, zucchini cookies and on and on. But this is a good simple sampling. I hope you enjoy trying a couple!
My son and I collaborated on a zucchini recipe booklet, John's Zucchini Book, a number of summers ago. You'll find about 30 other great zucchini recipes in its pages (28 of which happen to be gluten-free). Visit my website to learn more about it. You can also find more zucchini recipes at my blog (information below).
Kim Wilson has spent over 12 years working exclusively with whole foods to develop recipes that satisfy a variety of needs (for those just beginning to eat healthy to serious raw-fooders to those with extensive food allergies and health conditions like candida)- all in a tasty, enjoyable and affordable way. Her recipes are free of animal products, wheat, gluten, soy, dairy, eggs, yeast, sugar and other problematic foods. What's left, you might ask? Only the good stuff! For more information and recipes visit her website at http://www.simplynaturalhealth.com or her WHOLEmade recipe blog at [http://www.simplynaturalhealth.com/recipeblog/]http://www.simplynaturalhealth.com/recipeblog/.
Article Source: [http://EzineArticles.com/?7-Easy-Ways-to-Use-Up-That-Zucchini!&id=6491424] 7 Easy Ways to Use Up That Zucchini!
Thursday, February 23, 2012
The Raw Foods Diet Plan
By [http://ezinearticles.com/?expert=Calvin_H_Johnson]Calvin H Johnson
Many people cringe at the though of trying a fad diet or always hearing about the "diet" word. However, eating only raw foods is much more than a fad and is a very healthy way thousands of people are losing weight and being much more healthy generally.
There are only three basic rules to the raw foods diet. The first rule is to simply eat only naturally made foods. The most popular list of all natural foods are fruits. Cut up fruits can be a perfect breakfast or mid day snack, including pineapple, mangoes, and apples. Vegetables are a great side for lunch and diner, and many people who enjoy eating raw foods prepare red bell peppers as a side, as they are a great source of vitamins. Another great snack are almonds or other natural nuts as they are absolutely loaded with protein and can provide natural energy. For a great lunch idea, eating beef jerky and a side salad is a small but filling lunch. For dinner, some of the main staples are chicken and beef. It is important to eat plenty of fish and chicken as they dishes are loaded with protein and will keep you full and energized throughout the day. Do not feel limited or stuck on what your options are for making your lunch and dinner, as the internet is loaded with resources that can help you find plenty of delicious options.
The second rule of the raw foods diet is extremely important. The rule is that you can not eat any foods that are not raw. This includes fast food, no exceptions. Even if it your birthday, if you want to lose weight fast you can not enjoy that piece of birthday cake or that side of ice cream.
Finally, the last rule of eating only raw foods is to be creative! There are a lot of variations you can use to make recipes that may not have even been discovered yet.
If you have tried different diets in the past and have not had success, try eating only natural raw foods for a month and see where you are. If you are strict and follow through on your diet, you will start shedding pounds very quickly. You will feel fully energized throughout the day and not only will you be able to enjoy delicious food, but you will feel filled up after your meal.
For more information on Raw Foods, please visit our website at http://rawfoodsdietweightloss.com
Article Source: [http://EzineArticles.com/?The-Raw-Foods-Diet-Plan&id=6499111] The Raw Foods Diet Plan
Many people cringe at the though of trying a fad diet or always hearing about the "diet" word. However, eating only raw foods is much more than a fad and is a very healthy way thousands of people are losing weight and being much more healthy generally.
There are only three basic rules to the raw foods diet. The first rule is to simply eat only naturally made foods. The most popular list of all natural foods are fruits. Cut up fruits can be a perfect breakfast or mid day snack, including pineapple, mangoes, and apples. Vegetables are a great side for lunch and diner, and many people who enjoy eating raw foods prepare red bell peppers as a side, as they are a great source of vitamins. Another great snack are almonds or other natural nuts as they are absolutely loaded with protein and can provide natural energy. For a great lunch idea, eating beef jerky and a side salad is a small but filling lunch. For dinner, some of the main staples are chicken and beef. It is important to eat plenty of fish and chicken as they dishes are loaded with protein and will keep you full and energized throughout the day. Do not feel limited or stuck on what your options are for making your lunch and dinner, as the internet is loaded with resources that can help you find plenty of delicious options.
The second rule of the raw foods diet is extremely important. The rule is that you can not eat any foods that are not raw. This includes fast food, no exceptions. Even if it your birthday, if you want to lose weight fast you can not enjoy that piece of birthday cake or that side of ice cream.
Finally, the last rule of eating only raw foods is to be creative! There are a lot of variations you can use to make recipes that may not have even been discovered yet.
If you have tried different diets in the past and have not had success, try eating only natural raw foods for a month and see where you are. If you are strict and follow through on your diet, you will start shedding pounds very quickly. You will feel fully energized throughout the day and not only will you be able to enjoy delicious food, but you will feel filled up after your meal.
For more information on Raw Foods, please visit our website at http://rawfoodsdietweightloss.com
Article Source: [http://EzineArticles.com/?The-Raw-Foods-Diet-Plan&id=6499111] The Raw Foods Diet Plan
Tuesday, February 21, 2012
Become a Vegetarian
By [http://ezinearticles.com/?expert=Nida_Hansi]Nida Hansi
Parents often tell children to finish their vegetables because it is good for them. The truth is that vegetables are good for everyone. In fact, some people live on them alone. Becoming a vegetarian can help you become healthier, help with weight loss, keep animals and the environment safe and so much more. Although it may take some effort, becoming a vegetarian is not really very difficult.
The first step to becoming a vegetarian is finding a good reason to do so. This is something that shouldn't be taken too lightly. Changing your eating habits can really have a big effect, so you need to consider why you are doing it. Wanting to become healthier, caring for animals and others are often good reasons. Those with good reasons are often able to stick to this change better than those without solid intentions.
The next thing to do is read up and do some research. There are different levels of being a vegetarian and it takes different amounts of effort. Find out what it is all about and what you need to know about it. By learning these things you can brace yourself for what you are about to take on. It will also help you clear any questions that you might have and offer a good amount of guidance for you as well. During this time it will be good to look for forums or support groups which you can turn to during the process of becoming a vegetarian.
Once you've been able to find reasons and gather the information you need, goal setting is up next. While some people go cold turkey and just switch to vegetables suddenly it may be better to go for a gradual change. Set your goals for each week and cut back on your meat consumption slowly. You can start by eliminating one type of meat a week. This will help you get a feel of things without jumping into it too quickly. At the same time, meeting each goal will give you a drive to go further and do more.
Lastly, don't forget to try out new vegetarian recipes. This will help you expand your menu and let you discover new dishes. By finding new things to eat you do not feel deprived and will not be tempted to switch back to old eating habits. This can also be incorporated with your goals.
If you [http://www.solidgoals.net]set your goals publicly it can help to keep your goals on track. Our [http://www.solidgoals.net]goal setting website, Solid Goals, is ideal for this.
Article Source: [http://EzineArticles.com/?Become-a-Vegetarian&id=6494479] Become a Vegetarian
Parents often tell children to finish their vegetables because it is good for them. The truth is that vegetables are good for everyone. In fact, some people live on them alone. Becoming a vegetarian can help you become healthier, help with weight loss, keep animals and the environment safe and so much more. Although it may take some effort, becoming a vegetarian is not really very difficult.
The first step to becoming a vegetarian is finding a good reason to do so. This is something that shouldn't be taken too lightly. Changing your eating habits can really have a big effect, so you need to consider why you are doing it. Wanting to become healthier, caring for animals and others are often good reasons. Those with good reasons are often able to stick to this change better than those without solid intentions.
The next thing to do is read up and do some research. There are different levels of being a vegetarian and it takes different amounts of effort. Find out what it is all about and what you need to know about it. By learning these things you can brace yourself for what you are about to take on. It will also help you clear any questions that you might have and offer a good amount of guidance for you as well. During this time it will be good to look for forums or support groups which you can turn to during the process of becoming a vegetarian.
Once you've been able to find reasons and gather the information you need, goal setting is up next. While some people go cold turkey and just switch to vegetables suddenly it may be better to go for a gradual change. Set your goals for each week and cut back on your meat consumption slowly. You can start by eliminating one type of meat a week. This will help you get a feel of things without jumping into it too quickly. At the same time, meeting each goal will give you a drive to go further and do more.
Lastly, don't forget to try out new vegetarian recipes. This will help you expand your menu and let you discover new dishes. By finding new things to eat you do not feel deprived and will not be tempted to switch back to old eating habits. This can also be incorporated with your goals.
If you [http://www.solidgoals.net]set your goals publicly it can help to keep your goals on track. Our [http://www.solidgoals.net]goal setting website, Solid Goals, is ideal for this.
Article Source: [http://EzineArticles.com/?Become-a-Vegetarian&id=6494479] Become a Vegetarian
Sunday, February 19, 2012
The Easy Way to Impress Your Guests - Basil Pesto and Tomato Tart
By [http://ezinearticles.com/?expert=Adam_D_Levy]Adam D Levy
Make sure you use the best quality tomatoes possible for this recipe. The UK tomato season is from around June to October so even though tomatoes are widely available all year round, I think they are a little bit firmer and a little bit tastier during the summer. You can also get a much wider variety of tomatoes during the summer, I used sugardrop tomatoes for this recipe, which are sweeter than your regular tomatoes and when roasted for the 15 minutes that this recipe needs taste amazing. Some recipes tell you to remove the seeds to stop it getting all soggy, but using small cherry tomatoes means that they don't give off too much liquid.
You can use a jar of pesto but I think a good homemade one is a hundred times better (that's right, 100 times!). If the pesto was for a pasta sauce I would make it a bit chunkier and chop everything by hand or use a pestle and mortar, but for this tart a smooth pesto works better so using a food processor is fine (and much easier!)
Serve the tart with a simple side salad, topped with a few shavings of parmesan and serve as soon as you take it out the oven to keep the pastry nice and crispy. I haven't given exact amounts of each ingredient as it doesn't make too much of a difference whether you have 10 extra basil leaves or an extra pine nut or two, just make sure it has the taste and consistency that you are looking for.
For the Pesto:
1 Clove of Garlic
3 Large Handfuls of Fresh Basil Leaves
1 Large Handful of Pine Nuts
1 Large Handful of Freshly Grated Parmesan Cheese
Extra Virgin Olive Oil
Half a Small Lemon
Sea Salt and Freshly Ground Pepper
For the Tart:
Homemade Pesto
Ready Rolled Puff Pastry
A Handful of Best Quality Cherry Tomatoes
For the Side Salad:
Mixed Salad Leaves
Extra Virgin Olive Oil
Lemon Juice
Best Quality Balsamic Vinegar
Sea Salt
1. For the pesto, place all of the ingredients in a food processor (like i said before, if this is for a pasta sauce take the time and chop everything by hand) and pulse until everything has combined but before it turns into a puree. If it is all still looking a bit dry add another splash of olive oil.
2. Cut out the puff pastry into a rough circle (I prefer the slightly rough-round-the-edges look to a perfect circle) and prick with a fork leaving a 1cm edge all the way round.
3. Put a generous dollop (I think that's the technical term for a measurement of pesto) on the pastry and spread it round, leaving the 1cm border free. Then, cut the tomatoes into 3-4mm slices and layer them on top of the pesto. Sprinkle a little bit of salt on top of the tart and place it on a baking tray in the middle of an oven at 180 degrees for 10-15 minutes.
4. Whilst the tart is cooking, dress your salad leaves with the oil, lemon juice, balsamic, salt and pepper.
5. When the edge of the pastry is a beautiful golden colour and the tomatoes have that slightly dried out look, take the tart out of the oven and serve straight away along with the side salad.
This recipe is from my blog dedicated to all things food. If you would like to see this recipe and ones like it, including the vibrant photos that look as good as the food tastes please visit: http://lemonandlime.blogspot.com/
Enjoy!
Adam
Article Source: [http://EzineArticles.com/?The-Easy-Way-to-Impress-Your-Guests---Basil-Pesto-and-Tomato-Tart&id=6531633] The Easy Way to Impress Your Guests - Basil Pesto and Tomato Tart
Make sure you use the best quality tomatoes possible for this recipe. The UK tomato season is from around June to October so even though tomatoes are widely available all year round, I think they are a little bit firmer and a little bit tastier during the summer. You can also get a much wider variety of tomatoes during the summer, I used sugardrop tomatoes for this recipe, which are sweeter than your regular tomatoes and when roasted for the 15 minutes that this recipe needs taste amazing. Some recipes tell you to remove the seeds to stop it getting all soggy, but using small cherry tomatoes means that they don't give off too much liquid.
You can use a jar of pesto but I think a good homemade one is a hundred times better (that's right, 100 times!). If the pesto was for a pasta sauce I would make it a bit chunkier and chop everything by hand or use a pestle and mortar, but for this tart a smooth pesto works better so using a food processor is fine (and much easier!)
Serve the tart with a simple side salad, topped with a few shavings of parmesan and serve as soon as you take it out the oven to keep the pastry nice and crispy. I haven't given exact amounts of each ingredient as it doesn't make too much of a difference whether you have 10 extra basil leaves or an extra pine nut or two, just make sure it has the taste and consistency that you are looking for.
For the Pesto:
1 Clove of Garlic
3 Large Handfuls of Fresh Basil Leaves
1 Large Handful of Pine Nuts
1 Large Handful of Freshly Grated Parmesan Cheese
Extra Virgin Olive Oil
Half a Small Lemon
Sea Salt and Freshly Ground Pepper
For the Tart:
Homemade Pesto
Ready Rolled Puff Pastry
A Handful of Best Quality Cherry Tomatoes
For the Side Salad:
Mixed Salad Leaves
Extra Virgin Olive Oil
Lemon Juice
Best Quality Balsamic Vinegar
Sea Salt
1. For the pesto, place all of the ingredients in a food processor (like i said before, if this is for a pasta sauce take the time and chop everything by hand) and pulse until everything has combined but before it turns into a puree. If it is all still looking a bit dry add another splash of olive oil.
2. Cut out the puff pastry into a rough circle (I prefer the slightly rough-round-the-edges look to a perfect circle) and prick with a fork leaving a 1cm edge all the way round.
3. Put a generous dollop (I think that's the technical term for a measurement of pesto) on the pastry and spread it round, leaving the 1cm border free. Then, cut the tomatoes into 3-4mm slices and layer them on top of the pesto. Sprinkle a little bit of salt on top of the tart and place it on a baking tray in the middle of an oven at 180 degrees for 10-15 minutes.
4. Whilst the tart is cooking, dress your salad leaves with the oil, lemon juice, balsamic, salt and pepper.
5. When the edge of the pastry is a beautiful golden colour and the tomatoes have that slightly dried out look, take the tart out of the oven and serve straight away along with the side salad.
This recipe is from my blog dedicated to all things food. If you would like to see this recipe and ones like it, including the vibrant photos that look as good as the food tastes please visit: http://lemonandlime.blogspot.com/
Enjoy!
Adam
Article Source: [http://EzineArticles.com/?The-Easy-Way-to-Impress-Your-Guests---Basil-Pesto-and-Tomato-Tart&id=6531633] The Easy Way to Impress Your Guests - Basil Pesto and Tomato Tart
Friday, February 17, 2012
Vegetable Juice Recipes
By [http://ezinearticles.com/?expert=Richard_Dean_Basa]Richard Dean Basa
People want to be healthy but because of their busy lifestyles it becomes hard to prepare meals that the body can benefit from. Humans need at least 5 to 9 servings of fruits and vegetables a day but this is not often met resulting to vitamin deficiencies, illnesses and weakening of the immune system. Vegetable juice recipes make it possible to take in all the necessary vitamins and minerals in just one drink. They are proven to be safer and more effective than taking expensive dietary supplements.
Taking in the vegetables in the form of juice makes you sure that you are taking the right ingredients. Many herbal supplements nowadays contain more chemicals than actual nutritive values in every pill.
What are the benefits of learning vegetable juice recipes?
1. They help you save money in the long run. Cancer and other illnesses can cost you thousands of dollars and even your life, by simply choosing to learn more vegetable fruit juice recipes you spice up your options and you add years to your life and your loved ones.
2. Vegetable juice recipes can actually help you lose weight, choose drinking and serving it to your family instead of soda and other sweet drinks.
3. They help you practice your creativity and knowledge on the effects of vegetables in the body. It helps you understand how you can prevent and cure certain illnesses and might even inspire you to live a healthier life. Drinking vegetable juice can empower and motivation a person to do more for their health and well-being.
Easy to do vegetable fruit juice recipes:
Recipe #1
Carrot, cucumber, celery and apple juice
Prepare:
3 carrots
1 apple
1 celery stick
� a cucumber
� a lemon
Be sure to wash the ingredients in order to remove pesticides and fertilizers that have been used to produce the vegetables. Cut the ends of the carrots as well as the celery and the core of the apple. Cut them into tiny pieces, mix they well, place them on a blender.
Recipe #2
Carrots, tomatoes and apple juice
Prepare:
6 carrots
2 apples
2 plum tomatoes
A pinch of ginger
Wash the carrots and apples and remove the parts that you don't need, use a juicer, mix the carrots and the apples and then afterwards add a pinch of ginger, this juice is best served chilled.
Recipe #3
Broccoli, carrot, apples and beetroot juice
Prepare:
(225 g) of broccoli
(170 g) of carrots
(55 g) of beetroot
(55 g) apples
You can add honey for sweet taste
Be sure to wash the broccoli and carrots as well as the beetroot and the apples. It would be best to soak them in water for at least 30 minutes before preparation in order to remove pesticides. After that, remove the hard ends from the carrots and make separate the broccoli into florets. Slice the beetroots, use the juicer and mix all of the ingredients.
The cool green juice mix
9oz of green apples
4� oz of broccoli
3 oz of celery
1 oz) of parsley
6 oz of cucumber
Wash all the ingredients properly to avoid ingesting pesticides. Cut them into small pieces and remove the hard parts. Use a juicer and use a tall glass. Serve chilled.
Wash, core the apples and cut into small pieces. Separate the broccoli into florets. Cut the ends from the celery. Juice all of the ingredients and serve with ice.
For more info on vegetable fruit juice, visit http://www.bestjuicingsecrets.com/vegetable-juice-recipes/
Article Source: [http://EzineArticles.com/?Vegetable-Juice-Recipes&id=6545761] Vegetable Juice Recipes
People want to be healthy but because of their busy lifestyles it becomes hard to prepare meals that the body can benefit from. Humans need at least 5 to 9 servings of fruits and vegetables a day but this is not often met resulting to vitamin deficiencies, illnesses and weakening of the immune system. Vegetable juice recipes make it possible to take in all the necessary vitamins and minerals in just one drink. They are proven to be safer and more effective than taking expensive dietary supplements.
Taking in the vegetables in the form of juice makes you sure that you are taking the right ingredients. Many herbal supplements nowadays contain more chemicals than actual nutritive values in every pill.
What are the benefits of learning vegetable juice recipes?
1. They help you save money in the long run. Cancer and other illnesses can cost you thousands of dollars and even your life, by simply choosing to learn more vegetable fruit juice recipes you spice up your options and you add years to your life and your loved ones.
2. Vegetable juice recipes can actually help you lose weight, choose drinking and serving it to your family instead of soda and other sweet drinks.
3. They help you practice your creativity and knowledge on the effects of vegetables in the body. It helps you understand how you can prevent and cure certain illnesses and might even inspire you to live a healthier life. Drinking vegetable juice can empower and motivation a person to do more for their health and well-being.
Easy to do vegetable fruit juice recipes:
Recipe #1
Carrot, cucumber, celery and apple juice
Prepare:
3 carrots
1 apple
1 celery stick
� a cucumber
� a lemon
Be sure to wash the ingredients in order to remove pesticides and fertilizers that have been used to produce the vegetables. Cut the ends of the carrots as well as the celery and the core of the apple. Cut them into tiny pieces, mix they well, place them on a blender.
Recipe #2
Carrots, tomatoes and apple juice
Prepare:
6 carrots
2 apples
2 plum tomatoes
A pinch of ginger
Wash the carrots and apples and remove the parts that you don't need, use a juicer, mix the carrots and the apples and then afterwards add a pinch of ginger, this juice is best served chilled.
Recipe #3
Broccoli, carrot, apples and beetroot juice
Prepare:
(225 g) of broccoli
(170 g) of carrots
(55 g) of beetroot
(55 g) apples
You can add honey for sweet taste
Be sure to wash the broccoli and carrots as well as the beetroot and the apples. It would be best to soak them in water for at least 30 minutes before preparation in order to remove pesticides. After that, remove the hard ends from the carrots and make separate the broccoli into florets. Slice the beetroots, use the juicer and mix all of the ingredients.
The cool green juice mix
9oz of green apples
4� oz of broccoli
3 oz of celery
1 oz) of parsley
6 oz of cucumber
Wash all the ingredients properly to avoid ingesting pesticides. Cut them into small pieces and remove the hard parts. Use a juicer and use a tall glass. Serve chilled.
Wash, core the apples and cut into small pieces. Separate the broccoli into florets. Cut the ends from the celery. Juice all of the ingredients and serve with ice.
For more info on vegetable fruit juice, visit http://www.bestjuicingsecrets.com/vegetable-juice-recipes/
Article Source: [http://EzineArticles.com/?Vegetable-Juice-Recipes&id=6545761] Vegetable Juice Recipes
Wednesday, February 15, 2012
The Best Vegetable Juice Recipes
By [http://ezinearticles.com/?expert=Jan_Gilbert]Jan Gilbert
If you're wondering how on earth you're ever going to eat your "Minimum Daily Requirement" of fruits and vegetables each day, here's a quick and easy solution. Juicing!
The "MDR" varies according to your age, but to simplify it's about 2-3 cups each of fruits and vegetables for adult men and a half cup less of each for women. But remember that the "M" in MDR stands for the minimum amount needed to maintain a healthy body as determined by the US Department of Agriculture nutritional research, not the optimum amount that makes you feel your best!
Whether your goal is minimum or optimum, juicing is the fastest way to ingest and absorb all the nutrients in fruits and vegetables. One pound of produce makes just one cup of fresh juice, so a glass or two a day will do it! And because juicing separates the juice from the fiber, your body absorbs more nutrients faster than if you had eaten the fruit or vegetable whole. And keep in mind that store-bought juice must be pasteurized. This process destroys many good nutrients such as enzymes. And commercially made juice is not fresh or chemical-free.
Juicing is also the best way to ingest green vegetables. These are considered "superfoods" because they are packed with minerals, protein, and alkalizing nutrients, but they are not very tasty. You can simply eliminate their bitter taste by juicing them with other more flavorful foods such as carrots, apples, berries, and bananas.
You can use your creative juices and experiment with fruit and vegetable combinations that suit your taste. If you're worried about wasting time and expensive produce on combos that might taste terrible, just pick up a juicing recipe book to guide you. It will also provide combinations that prevent and even fight a wide variety of illnesses.
Here are my absolute favorite vegetable juice recipes - one for the sweet tooth and one that's spicy:
Sweet Veggie Juice
6 carrots - only peel half the surface!
2 stalks celery - with the greens!
2 sprigs mint or 1"ginger
Spicy Veggie Juice
2 tomatoes - skin and all!
1 carrot
1 stalk celery
� beet
1 leaf spinach
� handful fresh parsley
4 sprigs watercress
sea salt and pepper to taste
Worcestershire sauce to taste
Horseradish to taste
Remember to wash your produce to reduce pesticides. Better yet use your own garden grown or farmers' market organic produce to eliminate chemicals altogether. Even large grocery stores now have organic lines of fruits and vegetables - they cost a bit more, but your health is well worth it!
Most juicing appliances are made to be durable so you can juice stems and seeds without harming the appliance. Pits and large seeds should be removed as well as hard husks and skins. Most juicers will clog if you throw in a banana or avocado, so place these in a blender and then combine it with your juiced produce. If you don't want to buy a juicer, you can use a blender but you have to strain the juice or it tastes sandy!
Some people juice entire citrus fruits, rind and all, such as lemons, limes, oranges, and even grapefruit! I'm not one of them. I discard the peel, but I do juice that white pith which is packed with nutrients. Melons also can be juiced in their entire, just beware that the skin adds bitterness to the flavor.
And one more quick tip, don't bother to store your juice by refrigerating or freezing - most of the nutrients value is lost after 24 hours. Some foods such as broccoli, cauliflower, and melon, start losing their nutrients right after you juice them. So it's best to drink your fresh juice right away. If you must store something, freeze the produce, not the juice.
Absolutely nothing is more thirst quenching and good for you - and your children! - than a quick glass of home-made juice. And with juicing, there's no cooking and no pans to clean. So start juicing today!
Jan Gilbert is dedicated to promoting the amazing benefits of freshly juiced, organic fruits and vegetables. [http://www.Juicing-Secrets.com/vegetable-juice-recipes/]Click here for more juicing tips, recipes, and recipe books.
Article Source: [http://EzineArticles.com/?The-Best-Vegetable-Juice-Recipes&id=6548565] The Best Vegetable Juice Recipes
If you're wondering how on earth you're ever going to eat your "Minimum Daily Requirement" of fruits and vegetables each day, here's a quick and easy solution. Juicing!
The "MDR" varies according to your age, but to simplify it's about 2-3 cups each of fruits and vegetables for adult men and a half cup less of each for women. But remember that the "M" in MDR stands for the minimum amount needed to maintain a healthy body as determined by the US Department of Agriculture nutritional research, not the optimum amount that makes you feel your best!
Whether your goal is minimum or optimum, juicing is the fastest way to ingest and absorb all the nutrients in fruits and vegetables. One pound of produce makes just one cup of fresh juice, so a glass or two a day will do it! And because juicing separates the juice from the fiber, your body absorbs more nutrients faster than if you had eaten the fruit or vegetable whole. And keep in mind that store-bought juice must be pasteurized. This process destroys many good nutrients such as enzymes. And commercially made juice is not fresh or chemical-free.
Juicing is also the best way to ingest green vegetables. These are considered "superfoods" because they are packed with minerals, protein, and alkalizing nutrients, but they are not very tasty. You can simply eliminate their bitter taste by juicing them with other more flavorful foods such as carrots, apples, berries, and bananas.
You can use your creative juices and experiment with fruit and vegetable combinations that suit your taste. If you're worried about wasting time and expensive produce on combos that might taste terrible, just pick up a juicing recipe book to guide you. It will also provide combinations that prevent and even fight a wide variety of illnesses.
Here are my absolute favorite vegetable juice recipes - one for the sweet tooth and one that's spicy:
Sweet Veggie Juice
6 carrots - only peel half the surface!
2 stalks celery - with the greens!
2 sprigs mint or 1"ginger
Spicy Veggie Juice
2 tomatoes - skin and all!
1 carrot
1 stalk celery
� beet
1 leaf spinach
� handful fresh parsley
4 sprigs watercress
sea salt and pepper to taste
Worcestershire sauce to taste
Horseradish to taste
Remember to wash your produce to reduce pesticides. Better yet use your own garden grown or farmers' market organic produce to eliminate chemicals altogether. Even large grocery stores now have organic lines of fruits and vegetables - they cost a bit more, but your health is well worth it!
Most juicing appliances are made to be durable so you can juice stems and seeds without harming the appliance. Pits and large seeds should be removed as well as hard husks and skins. Most juicers will clog if you throw in a banana or avocado, so place these in a blender and then combine it with your juiced produce. If you don't want to buy a juicer, you can use a blender but you have to strain the juice or it tastes sandy!
Some people juice entire citrus fruits, rind and all, such as lemons, limes, oranges, and even grapefruit! I'm not one of them. I discard the peel, but I do juice that white pith which is packed with nutrients. Melons also can be juiced in their entire, just beware that the skin adds bitterness to the flavor.
And one more quick tip, don't bother to store your juice by refrigerating or freezing - most of the nutrients value is lost after 24 hours. Some foods such as broccoli, cauliflower, and melon, start losing their nutrients right after you juice them. So it's best to drink your fresh juice right away. If you must store something, freeze the produce, not the juice.
Absolutely nothing is more thirst quenching and good for you - and your children! - than a quick glass of home-made juice. And with juicing, there's no cooking and no pans to clean. So start juicing today!
Jan Gilbert is dedicated to promoting the amazing benefits of freshly juiced, organic fruits and vegetables. [http://www.Juicing-Secrets.com/vegetable-juice-recipes/]Click here for more juicing tips, recipes, and recipe books.
Article Source: [http://EzineArticles.com/?The-Best-Vegetable-Juice-Recipes&id=6548565] The Best Vegetable Juice Recipes
Monday, February 13, 2012
What Is Greek Yogurt - How to Make Greek Yogurt At Home
By [http://ezinearticles.com/?expert=Samu_Adam]Samu Adam
We know that there are several types of yogurts which come in different tastes and flavors. But what is Greek Yogurt and how does it differ from regular yogurt? Well, Greek Yogurt is made by straining plain yogurt in a muslin cloth or paper filter to remove the whey from the yogurt. This type of yogurt therefore has a thicker consistency between that of regular yogurt and cheese, although it retains the distinct sour taste of plain yogurt.
The milk from which the yogurt is prepared is normally boiled thoroughly to extract some of the water. The milk is also made thicker by adding thickening agents if required. This yogurt normally has a higher content of live and active culture present in it than regular yogurt.
How to Make Greek Yogurt At Home
You can prepare Greek Yogurt at home with the normal ingredients you already have in your kitchen.
1. Take two cups of low-fat, plain yogurt.
2. Strain the yogurt using cheese cloth or paper towels for about two to three hours.
3. After straining, add vanilla and sweetener to the mix. Use maple syrup or honey as sweetener.
4. Store in a refrigerator. It stays fresh for several days.
5. Serve the yogurt as topping for fresh fruit. Add cocoa or cinnamon for flavor.
Starting with two cups of yogurt, you can have about 8 servings. This is a much healthier alternative as a tasty topping when compared to whipped cream. If you want a swirly topping, add chocolate or strawberry sauce and mix it a little.
If you wish to have a good energy breakfast, granola and Greek Yogurt are a great combination. If you want a tasty dipping sauce for citrus fruits, strawberries or your chocolate cookies, you can again use homemade yogurt. Another great morning or evening meal is yogurt mixed with three pairs of walnut halves and one tablespoon of natural honey.
For people on a weight loss regimen, Greek Yogurt is a great choice. It comes packed with proteins and keeps you feeling full, helping you cut down on the quantity of food intake. It also has a lower fat content, which again helps greatly in cutting down weight.
Making Greek Yogurt a regular part of your diet can make you stay healthy and lose excess weight. It also provides you with a long list of tasty dishes to add to your repertoire.
What is Greek Yogurt? Visit http://www.whatisgreekyogurt.com/ to find out more.
Article Source: [http://EzineArticles.com/?What-Is-Greek-Yogurt---How-to-Make-Greek-Yogurt-At-Home&id=6553796] What Is Greek Yogurt - How to Make Greek Yogurt At Home
We know that there are several types of yogurts which come in different tastes and flavors. But what is Greek Yogurt and how does it differ from regular yogurt? Well, Greek Yogurt is made by straining plain yogurt in a muslin cloth or paper filter to remove the whey from the yogurt. This type of yogurt therefore has a thicker consistency between that of regular yogurt and cheese, although it retains the distinct sour taste of plain yogurt.
The milk from which the yogurt is prepared is normally boiled thoroughly to extract some of the water. The milk is also made thicker by adding thickening agents if required. This yogurt normally has a higher content of live and active culture present in it than regular yogurt.
How to Make Greek Yogurt At Home
You can prepare Greek Yogurt at home with the normal ingredients you already have in your kitchen.
1. Take two cups of low-fat, plain yogurt.
2. Strain the yogurt using cheese cloth or paper towels for about two to three hours.
3. After straining, add vanilla and sweetener to the mix. Use maple syrup or honey as sweetener.
4. Store in a refrigerator. It stays fresh for several days.
5. Serve the yogurt as topping for fresh fruit. Add cocoa or cinnamon for flavor.
Starting with two cups of yogurt, you can have about 8 servings. This is a much healthier alternative as a tasty topping when compared to whipped cream. If you want a swirly topping, add chocolate or strawberry sauce and mix it a little.
If you wish to have a good energy breakfast, granola and Greek Yogurt are a great combination. If you want a tasty dipping sauce for citrus fruits, strawberries or your chocolate cookies, you can again use homemade yogurt. Another great morning or evening meal is yogurt mixed with three pairs of walnut halves and one tablespoon of natural honey.
For people on a weight loss regimen, Greek Yogurt is a great choice. It comes packed with proteins and keeps you feeling full, helping you cut down on the quantity of food intake. It also has a lower fat content, which again helps greatly in cutting down weight.
Making Greek Yogurt a regular part of your diet can make you stay healthy and lose excess weight. It also provides you with a long list of tasty dishes to add to your repertoire.
What is Greek Yogurt? Visit http://www.whatisgreekyogurt.com/ to find out more.
Article Source: [http://EzineArticles.com/?What-Is-Greek-Yogurt---How-to-Make-Greek-Yogurt-At-Home&id=6553796] What Is Greek Yogurt - How to Make Greek Yogurt At Home
Saturday, February 11, 2012
Dairy-Free and Vegan Potato Salad Recipe With A Kick of An Unexpected Spice
By [http://ezinearticles.com/?expert=Ebony_Johnson]Ebony Johnson
This meat-free & dairy-free potato salad will have you getting rid of the usual & predictable conventional potato salad for sure. In the event your family holiday gatherings are anything like mine, people are asking "where is the potato salad" as soon as they hit the door. This dairy-free, Curried Potato dish is a far cry from the everyday "yellow" or "southern style" potato salad that you've been served year-end and year out. Add a little spice and a unique flavor to your holiday menu. Your guests will welcome the change!
Dairy-Free Curried Potato Salad Recipe:
Potato Salad Dressing:
Ingredients:
�Vegetable or Olive Oil for sautee
�Small chopped red onion
�1 chopped red bell pepper
�1/2 small finely chopped jalape�o pepper
�1 teaspoon celery salt
�1 teaspoon ground cumin
�1 teaspoon ground coriander
�1 teaspoon turmeric
�2 tablespoons of curry powder
�1 cup of raisins (make sure you soak them first in hot water)
�Fresh juice of 1 lime or lemon
�1 cup of Veganise
�2 teaspoons of chopped cilantro
Dressing Directions:
1. In a small skillet, drizzle oil, over medium heat, and allow to get warm. Add the onions, bell peppers, and jalape�o peppers. Cook vegetables until they are soft. Next, add the celery salt, cumin, coriander, turmeric, and curry powder. Cook for about 5 minutes. To de-glaze the pan and get the spices from the bottom of the pan, drizzle some lemon juice in the pan.
2. In a food processor or blender, add the vegetable mixture and raisins. Pulse until chopped and smooth. Add half of the lime or lemon juice and the veganaise and cilantro and continue to pulse. Next add the dressing to a bowl and add the remainder of the lime or lemon juice. Stir well and refrigerate.
Salad Ingredients:
�1 pound of cooked and cubed red skinned potatoes
�1/2 pkg of drained extra firm tofu
�1/2 cup of raisins (make sure these have been soaked in hot water)
�Chopped cilantro (optional)
Salad Directions:
1. In a large bowl, crumble the extra firm tofu (with your hands). Next, add the cubed potatoes, raisins and cilantro and toss well.
2. Next, add the dressing to the salad and mix well. Refrigerate for at least 4 hours before serving.
Which dishes do you "traditionally" serve during the holidays? Is potato salad among them? What are a few of your favorite potato based meals?
Want to watch EJ as she prepares this delicious recipe? Watch this vegan curried potato salad [http://vegetarianlikeme.com/vegetarian-video-recipes/vegan-curried-potato-salad-for-your-holiday-dinner]video recipe. Ebony Johnson is a vegetarian and a vegetarian cooking enthusiast and the creator of Vegetarian Like Me. She invites you to visit Vegetarian Like Me at http://www.vegetarianlikeme.com to help you become a healthier and more informed vegetarian. Get access to vegetarian and vegan articles, tips, and vegetarian video recipes. To receive your 5 Free Vegetarian Video Recipes, visit today to join the vegetarian revolution.
Article Source: [http://EzineArticles.com/?Dairy-Free-and-Vegan-Potato-Salad-Recipe-With-A-Kick-of-An-Unexpected-Spice&id=6400155] Dairy-Free and Vegan Potato Salad Recipe With A Kick of An Unexpected Spice
This meat-free & dairy-free potato salad will have you getting rid of the usual & predictable conventional potato salad for sure. In the event your family holiday gatherings are anything like mine, people are asking "where is the potato salad" as soon as they hit the door. This dairy-free, Curried Potato dish is a far cry from the everyday "yellow" or "southern style" potato salad that you've been served year-end and year out. Add a little spice and a unique flavor to your holiday menu. Your guests will welcome the change!
Dairy-Free Curried Potato Salad Recipe:
Potato Salad Dressing:
Ingredients:
�Vegetable or Olive Oil for sautee
�Small chopped red onion
�1 chopped red bell pepper
�1/2 small finely chopped jalape�o pepper
�1 teaspoon celery salt
�1 teaspoon ground cumin
�1 teaspoon ground coriander
�1 teaspoon turmeric
�2 tablespoons of curry powder
�1 cup of raisins (make sure you soak them first in hot water)
�Fresh juice of 1 lime or lemon
�1 cup of Veganise
�2 teaspoons of chopped cilantro
Dressing Directions:
1. In a small skillet, drizzle oil, over medium heat, and allow to get warm. Add the onions, bell peppers, and jalape�o peppers. Cook vegetables until they are soft. Next, add the celery salt, cumin, coriander, turmeric, and curry powder. Cook for about 5 minutes. To de-glaze the pan and get the spices from the bottom of the pan, drizzle some lemon juice in the pan.
2. In a food processor or blender, add the vegetable mixture and raisins. Pulse until chopped and smooth. Add half of the lime or lemon juice and the veganaise and cilantro and continue to pulse. Next add the dressing to a bowl and add the remainder of the lime or lemon juice. Stir well and refrigerate.
Salad Ingredients:
�1 pound of cooked and cubed red skinned potatoes
�1/2 pkg of drained extra firm tofu
�1/2 cup of raisins (make sure these have been soaked in hot water)
�Chopped cilantro (optional)
Salad Directions:
1. In a large bowl, crumble the extra firm tofu (with your hands). Next, add the cubed potatoes, raisins and cilantro and toss well.
2. Next, add the dressing to the salad and mix well. Refrigerate for at least 4 hours before serving.
Which dishes do you "traditionally" serve during the holidays? Is potato salad among them? What are a few of your favorite potato based meals?
Want to watch EJ as she prepares this delicious recipe? Watch this vegan curried potato salad [http://vegetarianlikeme.com/vegetarian-video-recipes/vegan-curried-potato-salad-for-your-holiday-dinner]video recipe. Ebony Johnson is a vegetarian and a vegetarian cooking enthusiast and the creator of Vegetarian Like Me. She invites you to visit Vegetarian Like Me at http://www.vegetarianlikeme.com to help you become a healthier and more informed vegetarian. Get access to vegetarian and vegan articles, tips, and vegetarian video recipes. To receive your 5 Free Vegetarian Video Recipes, visit today to join the vegetarian revolution.
Article Source: [http://EzineArticles.com/?Dairy-Free-and-Vegan-Potato-Salad-Recipe-With-A-Kick-of-An-Unexpected-Spice&id=6400155] Dairy-Free and Vegan Potato Salad Recipe With A Kick of An Unexpected Spice
Thursday, February 9, 2012
Three Vegetarian Dinner Recipes
By [http://ezinearticles.com/?expert=Tracy_Robinson]Tracy Robinson
Vegetarian dinner recipes are getting easier and easier to find now that many people are more focused on their available healthy choices. Vegetarians and meat eaters alike will love to add these three recipes into their general dinner recipes box. The following three recipes are tasty and quick to make. The three recipes are going to be a pizza, a curry, and a stroganoff, to show what kind of variety you can have when cooking vegetarian.
The first one is an Arugula and Goat Cheese Pizza. Many people have problems with the red sauce that comes standard on most pizza so this one has a pesto sauce instead, and this pizza is so so tasty with the fresh goat cheese and flavorful arugula.
ARUGULA AND GOAT CHEESE PIZZA
INGREDIENTS:
1 medium to large unbaked pizza crust
6 tablespoons pesto sauce
3 fresh roma tomatoes, thinly sliced
1 (8 oz) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil
DIRECTIONS:
Preheat oven according to pizza crust instructions.
Dab pesto onto the center of the crust and spread toward the outer edges. Cut goat cheese into thin coins, and crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the edges of the crust lightly with the olive oil.
Place your pizza directly on preheated oven rack. Bake for 5 to 10 minutes but check frequently and take out when the crust edges are golden.
After removing pizza from the oven, allow to cool for a few minutes so that the feta has time to set, then cover the pizza with a few handfuls of arugula. Cut generous slices and serve.
This second recipe is an easy vegetarian curry. Once done, serve over rice or quinoa with a generous side of salad. This one is especially good if you have no garden or fresh produce nearby, as these ingredients are easily found at your local grocer.
AN EASY VEGETARIAN CURRY
INGREDIENTS:
1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 1/2 tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 1/2 cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro
DIRECTIONS:
Using a large saucepan over medium-high, heat oil and saute onion and garlic until golden.
Stir in the curry powder and tomato paste, cook for 2 to 3 minutes.
Stir in your tomatoes, the vegetable bouillon, frozen mixed vegetables, water, salt and pepper to taste.
Cook for about 30 minutes until vegetables are well done (not crunchy).
Sprinkle with the fresh cilantro prior to serving with rice or quinoa.
This last recipe is a stroganoff and has a rich sauce with the portobello mushrooms served over egg noodles.
PORTOBELLO MUSHROOM STROGANOFF
INGREDIENTS:
3 tablespoons butter
1 large onion, chopped
3/4 pound portobello mushrooms, sliced
1 1/2 cups vegetable broth
1 1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces dried egg noodles
DIRECTIONS:
Bring large pot of lightly salted water to a rolling boil. Add the egg noodles and cook until al dente, about 7 minutes or follow the package instructions. Remove from heat, drain, and set aside.
While noodes are cooking, melt the butter in a large heavy skillet over medium heat. Add chopped onion and cook, stirring until softened. Turn heat up to medium-high and add sliced portobello mushrooms. Cook until mushrooms are limp and browned, then remove to a bowl and set aside.
In the same large skillet, stir in vegetable broth, being sure to get all browned bits off the bottom of the pan. Bring to a boil and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion mixture to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushroom sauce. Return the skillet to the burner, and continue cooking over low heat just until the sauce thickens. Stir in the parsle, and season to taste with salt and pepper. Serve over cooked egg noodles.
These three rel=nofollow vegetarian dinner recipes are sure to be enjoyed by all your family, and just check out the website as I will be adding these and other recipes to there on a further basis.
Tracy is a semi-vegetarian but has 4 other vegetarian family members that have to be cooked for daily. That is why I am always looking for vegetarian dinner recipes to test and share with others. http://www.evegetarianrecipes.org
Article Source: [http://EzineArticles.com/?Three-Vegetarian-Dinner-Recipes&id=6564042] Three Vegetarian Dinner Recipes
Vegetarian dinner recipes are getting easier and easier to find now that many people are more focused on their available healthy choices. Vegetarians and meat eaters alike will love to add these three recipes into their general dinner recipes box. The following three recipes are tasty and quick to make. The three recipes are going to be a pizza, a curry, and a stroganoff, to show what kind of variety you can have when cooking vegetarian.
The first one is an Arugula and Goat Cheese Pizza. Many people have problems with the red sauce that comes standard on most pizza so this one has a pesto sauce instead, and this pizza is so so tasty with the fresh goat cheese and flavorful arugula.
ARUGULA AND GOAT CHEESE PIZZA
INGREDIENTS:
1 medium to large unbaked pizza crust
6 tablespoons pesto sauce
3 fresh roma tomatoes, thinly sliced
1 (8 oz) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil
DIRECTIONS:
Preheat oven according to pizza crust instructions.
Dab pesto onto the center of the crust and spread toward the outer edges. Cut goat cheese into thin coins, and crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the edges of the crust lightly with the olive oil.
Place your pizza directly on preheated oven rack. Bake for 5 to 10 minutes but check frequently and take out when the crust edges are golden.
After removing pizza from the oven, allow to cool for a few minutes so that the feta has time to set, then cover the pizza with a few handfuls of arugula. Cut generous slices and serve.
This second recipe is an easy vegetarian curry. Once done, serve over rice or quinoa with a generous side of salad. This one is especially good if you have no garden or fresh produce nearby, as these ingredients are easily found at your local grocer.
AN EASY VEGETARIAN CURRY
INGREDIENTS:
1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 1/2 tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 1/2 cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro
DIRECTIONS:
Using a large saucepan over medium-high, heat oil and saute onion and garlic until golden.
Stir in the curry powder and tomato paste, cook for 2 to 3 minutes.
Stir in your tomatoes, the vegetable bouillon, frozen mixed vegetables, water, salt and pepper to taste.
Cook for about 30 minutes until vegetables are well done (not crunchy).
Sprinkle with the fresh cilantro prior to serving with rice or quinoa.
This last recipe is a stroganoff and has a rich sauce with the portobello mushrooms served over egg noodles.
PORTOBELLO MUSHROOM STROGANOFF
INGREDIENTS:
3 tablespoons butter
1 large onion, chopped
3/4 pound portobello mushrooms, sliced
1 1/2 cups vegetable broth
1 1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces dried egg noodles
DIRECTIONS:
Bring large pot of lightly salted water to a rolling boil. Add the egg noodles and cook until al dente, about 7 minutes or follow the package instructions. Remove from heat, drain, and set aside.
While noodes are cooking, melt the butter in a large heavy skillet over medium heat. Add chopped onion and cook, stirring until softened. Turn heat up to medium-high and add sliced portobello mushrooms. Cook until mushrooms are limp and browned, then remove to a bowl and set aside.
In the same large skillet, stir in vegetable broth, being sure to get all browned bits off the bottom of the pan. Bring to a boil and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion mixture to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushroom sauce. Return the skillet to the burner, and continue cooking over low heat just until the sauce thickens. Stir in the parsle, and season to taste with salt and pepper. Serve over cooked egg noodles.
These three rel=nofollow vegetarian dinner recipes are sure to be enjoyed by all your family, and just check out the website as I will be adding these and other recipes to there on a further basis.
Tracy is a semi-vegetarian but has 4 other vegetarian family members that have to be cooked for daily. That is why I am always looking for vegetarian dinner recipes to test and share with others. http://www.evegetarianrecipes.org
Article Source: [http://EzineArticles.com/?Three-Vegetarian-Dinner-Recipes&id=6564042] Three Vegetarian Dinner Recipes
Tuesday, February 7, 2012
Meat-Free and Vegan Friendly Kale Salad Recipe - A Tasty and Uncooked Way To Consume Your Greens
By [http://ezinearticles.com/?expert=Ebony_Johnson]Ebony Johnson
Meatless and vegan holiday recipes are probably the most yummiest dishes on the table during the holiday seasons and special events. In fact, consider how some of your favorite holiday dishes. It's not fairly often that I hear people "raving" about how delicious the Turkey, (bless its soul) was. Instead, I usually hear things like, "wow - that mac & cheese was absolutely wonderful," or "I have to get that potato salad recipe." Who would've thought that all of the stars of holiday gatherings are usually side dishes and desserts and are also meat-free?
During the holiday's, my mother would always cook Kale with Turkey Necks (I know...). As I become a vegetarian, I would always have to pass on the "greens" until my dad started making this meat-free and tasty vegetarian kale salad. This meatless recipe is also vegan friendly, which is always a plus, and it is really simple to make and absolutely delicious. Since this kale recipe is not cooked, you will be able to consume the many essential vitamins and nutrients that our green and leafy friends provide the body.
Kale Salad Recipe & Video
Ingredients:
�1 Bunch of Clean Fresh Kale
Dressing Ingredients:
�1/4 cup of Tamari (you can use soy sauce or liquid aminos)
�1/2 cup of water
�3 tablespoons of olive oil
�Juice from a 1/2 lemon
�1 clove garlic
�1/2 cup of sunflower seeds (optional)
Directions:
1. Chop the kale in to small pieces and place in a large bowl (if you have a bowl with a lid so that you can toss the kale salad later) and set aside.
2. In a blender, pour the Tamari, water, olive oil, lemon juice, and clove and blend for about 1 minute. Taste the dressing to make sure it is not too salty. If the dressing is too salty, then add some more water and blend for another 30 seconds.
3. Pour the dressing on the kale and sprinkle the sunflower seeds on the kale.
4. Toss the salad, cover, and place in the fridge and let it marinade for at least 4 hours.
The more time you allow the Kale to soak in the dressing, the better. I would highly recommend making this salad the night before you plan to eat it as this allows plenty of time for all of the flavors of the dressing to mesh together with the Kale (or your green of choice). Also, fellow vegetarians, let me know if you try this recipe with a different type of green (i.e. turnip or collard). I have just prepared this salad recipe with kale and would be interested to find out how the substitute of greens worked out to suit your needs and taste buds. I am sure it will be just as fulfilling...but of course, inquiring vegetarian minds want to know!
You can also spruce this salad up by adding some a variety of flavors and textures by simply sprinkling a handful of sunflower seed kernels on top of the salad and even adding some sliced cherry tomatoes. Enjoy!
Want to watch as EJ prepares this Kale Salad Recipe? You can watch the video by visiting http://vegetarianlikeme.com/vegetarian-recipes/holiday-recipe-vegetarian-vegan-kale-salad/ Enjoy cooking and eating vegetarian and vegan foods? Grab your totally free [http://www.vegetarianlikeme.com]vegan and vegetarian cookbook with over 100 meat and dairy free recipes plus 5 Free Vegetarian Instructional Video Recipes. Join hundreds of other vegetarians that have already experienced the easy but delicious means of making and eating vegetarian and vegan food.
Article Source: [http://EzineArticles.com/?Meat-Free-and-Vegan-Friendly-Kale-Salad-Recipe---A-Tasty-and-Uncooked-Way-To-Consume-Your-Greens&id=6571775] Meat-Free and Vegan Friendly Kale Salad Recipe - A Tasty and Uncooked Way To Consume Your Greens
Meatless and vegan holiday recipes are probably the most yummiest dishes on the table during the holiday seasons and special events. In fact, consider how some of your favorite holiday dishes. It's not fairly often that I hear people "raving" about how delicious the Turkey, (bless its soul) was. Instead, I usually hear things like, "wow - that mac & cheese was absolutely wonderful," or "I have to get that potato salad recipe." Who would've thought that all of the stars of holiday gatherings are usually side dishes and desserts and are also meat-free?
During the holiday's, my mother would always cook Kale with Turkey Necks (I know...). As I become a vegetarian, I would always have to pass on the "greens" until my dad started making this meat-free and tasty vegetarian kale salad. This meatless recipe is also vegan friendly, which is always a plus, and it is really simple to make and absolutely delicious. Since this kale recipe is not cooked, you will be able to consume the many essential vitamins and nutrients that our green and leafy friends provide the body.
Kale Salad Recipe & Video
Ingredients:
�1 Bunch of Clean Fresh Kale
Dressing Ingredients:
�1/4 cup of Tamari (you can use soy sauce or liquid aminos)
�1/2 cup of water
�3 tablespoons of olive oil
�Juice from a 1/2 lemon
�1 clove garlic
�1/2 cup of sunflower seeds (optional)
Directions:
1. Chop the kale in to small pieces and place in a large bowl (if you have a bowl with a lid so that you can toss the kale salad later) and set aside.
2. In a blender, pour the Tamari, water, olive oil, lemon juice, and clove and blend for about 1 minute. Taste the dressing to make sure it is not too salty. If the dressing is too salty, then add some more water and blend for another 30 seconds.
3. Pour the dressing on the kale and sprinkle the sunflower seeds on the kale.
4. Toss the salad, cover, and place in the fridge and let it marinade for at least 4 hours.
The more time you allow the Kale to soak in the dressing, the better. I would highly recommend making this salad the night before you plan to eat it as this allows plenty of time for all of the flavors of the dressing to mesh together with the Kale (or your green of choice). Also, fellow vegetarians, let me know if you try this recipe with a different type of green (i.e. turnip or collard). I have just prepared this salad recipe with kale and would be interested to find out how the substitute of greens worked out to suit your needs and taste buds. I am sure it will be just as fulfilling...but of course, inquiring vegetarian minds want to know!
You can also spruce this salad up by adding some a variety of flavors and textures by simply sprinkling a handful of sunflower seed kernels on top of the salad and even adding some sliced cherry tomatoes. Enjoy!
Want to watch as EJ prepares this Kale Salad Recipe? You can watch the video by visiting http://vegetarianlikeme.com/vegetarian-recipes/holiday-recipe-vegetarian-vegan-kale-salad/ Enjoy cooking and eating vegetarian and vegan foods? Grab your totally free [http://www.vegetarianlikeme.com]vegan and vegetarian cookbook with over 100 meat and dairy free recipes plus 5 Free Vegetarian Instructional Video Recipes. Join hundreds of other vegetarians that have already experienced the easy but delicious means of making and eating vegetarian and vegan food.
Article Source: [http://EzineArticles.com/?Meat-Free-and-Vegan-Friendly-Kale-Salad-Recipe---A-Tasty-and-Uncooked-Way-To-Consume-Your-Greens&id=6571775] Meat-Free and Vegan Friendly Kale Salad Recipe - A Tasty and Uncooked Way To Consume Your Greens
Sunday, February 5, 2012
Five Tips for Going Vegetarian
By [http://ezinearticles.com/?expert=Jocelyn_Saurini]Jocelyn Saurini
Increasingly, people have become interested in eating less meat or even going vegetarian. There are many great reasons to start to reduce and even remove meat from your diet entirely. Not only is reducing your meat consumption good for your health, but it's actually good for the planet as well. Producing livestock for the amount of meat that the planet currently consumes is one of the most destructive, non-eco friendly practices in existence today. However, reducing or giving up meat can be challenging. Here are five tips to make it easier!
Start Small
Don't try to give up all meat at once! Phase yourself into it. Start by just practicing Meatless Monday to get used to a day without meat as well as to start to learn to cook without meat. Like anything else, if you try to give up something entirely at first, you'll be challenged to be successful.
Select Easy Vegetarian Recipes
Don't begin by trying to cook the most complicated vegetarian recipes possible. Eating vegetarian can be challenging, so invest in a book of simple vegetarian recipes. There are a number of great cookbooks that featured fully, hot vegetarian meals that can be cooked in thirty minutes or less.
Don't Eat Only Salads
Much like eating meat doesn't mean that you should eat only hamburgers each day, eating vegetarian doesn't mean that you should eat only salad every day. You don't just want to be a vegetarian, you want to be a healthy vegetarian. That means a diversity of diet that extends beyond lettuce and tomatoes.
Research Protein Sources
Without a doubt, the biggest challenge when you give up meat is finding alternative sources of proteins. As we said above, you don't just want to be a vegetarian, you want to be a healthy vegetarian. If you're only giving up meat, consider eggs as a great source of protein. You may also want to consider continuing to eat fish. Alternatively, do the research about the best nuts, soy and other products to supplement your protein.
Find a Message Board and Ask Other Vegetarians
The best advice on going vegetarian can be gained from other vegetarians. Find a good message board or online community and talk to other vegetarians about the best way to go meat free, stay meat free and be healthier (and kinder to the planet).
Even if you don't want to go vegetarian, reducing how much meat you have in your diet will pay off for both your personal health and the health of the planet. Start today by having just one meat-free meal and go from there!
Jocelyn Saurini became a vegetarian because of her desire to [http://www.tinygreenbubble.com]go green with her life. Now she not only writes about [http://www.tinygreenbubble.com/livegreen]green living tips, she also writes about how to go vegetarian. She eats meat-free and lives waste-free as much as she can, and she hopes she'll be able to help you do the same.
Article Source: [http://EzineArticles.com/?Five-Tips-for-Going-Vegetarian&id=6579018] Five Tips for Going Vegetarian
Increasingly, people have become interested in eating less meat or even going vegetarian. There are many great reasons to start to reduce and even remove meat from your diet entirely. Not only is reducing your meat consumption good for your health, but it's actually good for the planet as well. Producing livestock for the amount of meat that the planet currently consumes is one of the most destructive, non-eco friendly practices in existence today. However, reducing or giving up meat can be challenging. Here are five tips to make it easier!
Start Small
Don't try to give up all meat at once! Phase yourself into it. Start by just practicing Meatless Monday to get used to a day without meat as well as to start to learn to cook without meat. Like anything else, if you try to give up something entirely at first, you'll be challenged to be successful.
Select Easy Vegetarian Recipes
Don't begin by trying to cook the most complicated vegetarian recipes possible. Eating vegetarian can be challenging, so invest in a book of simple vegetarian recipes. There are a number of great cookbooks that featured fully, hot vegetarian meals that can be cooked in thirty minutes or less.
Don't Eat Only Salads
Much like eating meat doesn't mean that you should eat only hamburgers each day, eating vegetarian doesn't mean that you should eat only salad every day. You don't just want to be a vegetarian, you want to be a healthy vegetarian. That means a diversity of diet that extends beyond lettuce and tomatoes.
Research Protein Sources
Without a doubt, the biggest challenge when you give up meat is finding alternative sources of proteins. As we said above, you don't just want to be a vegetarian, you want to be a healthy vegetarian. If you're only giving up meat, consider eggs as a great source of protein. You may also want to consider continuing to eat fish. Alternatively, do the research about the best nuts, soy and other products to supplement your protein.
Find a Message Board and Ask Other Vegetarians
The best advice on going vegetarian can be gained from other vegetarians. Find a good message board or online community and talk to other vegetarians about the best way to go meat free, stay meat free and be healthier (and kinder to the planet).
Even if you don't want to go vegetarian, reducing how much meat you have in your diet will pay off for both your personal health and the health of the planet. Start today by having just one meat-free meal and go from there!
Jocelyn Saurini became a vegetarian because of her desire to [http://www.tinygreenbubble.com]go green with her life. Now she not only writes about [http://www.tinygreenbubble.com/livegreen]green living tips, she also writes about how to go vegetarian. She eats meat-free and lives waste-free as much as she can, and she hopes she'll be able to help you do the same.
Article Source: [http://EzineArticles.com/?Five-Tips-for-Going-Vegetarian&id=6579018] Five Tips for Going Vegetarian
Friday, February 3, 2012
Cauliflower Pizza Crust
By [http://ezinearticles.com/?expert=Andrea_Wyn]Andrea Wyn
A couple of times this week I made this fabulous cauliflower pizza crust. What is so great about this vegetable pizza is that it's a gluten free pizza crust and it can also easily be made as a delicious vegan pizza recipe.
I first heard of cauliflower pizza crust last week while at a class learning how to make regular pizza crust. I had my doubts but after making it and there not being a crumb left I knew this was a winner, and so easy to make!
Ingredients for this gluten free pizza crust:
About 1/2 lb of cauliflower
1 egg - to make it a vegan pizza recipe use 1/4 cup egg substitute
1 teaspoon of oregano
1 cup of sharp cheddar cheese or mozzarella cheese (For the vegans, I used Daiya cheddar cheese in my crust and then the mozzarella cheese for the topping.)
Preheat oven to 450 degrees Fahrenheit.
Cook the cauliflower until firm but not too soft. Let cool and then either grate it, blend it or place the cauliflower in a Cuisinart to finely chop it (also known as cauliflower rice). Should come out to 1 cup of cauliflower rice.
Place cauliflower rice in a bowl and mix it with the egg or egg substitute, oregano and 1 cup of cheese or cheese substitute. Note, I also chopped up some fresh spinach into the mixture to get a little extra vegetables! Mix ingredients well and then spoon it onto a parchment paper lined baking sheet.
You want to pat down the mixture on the baking sheet so that it is about the same depth of a regular pizza crust and form your cauliflower pizza crust dough into a round pie shape.
Bake your gluten free pizza crust in the oven for about 15 to 20 minutes. You want the top of the crust brown with the sides crispy. Start watching the crust after about 15 minutes to be sure it gets brown and crunchy without burning.
Let the crust cool and then remove the parchment paper by sliding the cauliflower pizza crust onto the cookie sheet. Note, if the middle of the crust is a bit soft, you will need to use a large spatula to help transfer the crust off of the parchment paper.
To finish your pizza, add your favorite pizza sauce and toppings. (I used fresh chopped mushrooms, spinach and Daiya cheese to make this a vegan pizza recipe.)
Place the pizza back in the oven until cheese is melted and bubbling. Take out, plate and serve.
What I loved about this gluten free pizza crust is that it's light and healthy plus you are getting your vegetables!
Until next time, remember the Budget Bash mantra: make it simple, stylish, fun and economical for all!
Andrea Wyn is owner of A Wynning Event [http://www.awynningevent.com]http://www.awynningevent.com, a Los Angeles wedding and special event management company. She is a marketing & special event planner with over 15 years of experience and for the past ten years, she has been the event planner for the Screen Actors Guild Awards(R). She has taken her knowledge and special event experience and written an easy-to-read book called Budget Bash http://www.budgetbashbook.com where you can find more ideas and helpful tips on event planning including menus, decor, budgets, timelines, florals and more.
Article Source: [http://EzineArticles.com/?Cauliflower-Pizza-Crust&id=6586534] Cauliflower Pizza Crust
A couple of times this week I made this fabulous cauliflower pizza crust. What is so great about this vegetable pizza is that it's a gluten free pizza crust and it can also easily be made as a delicious vegan pizza recipe.
I first heard of cauliflower pizza crust last week while at a class learning how to make regular pizza crust. I had my doubts but after making it and there not being a crumb left I knew this was a winner, and so easy to make!
Ingredients for this gluten free pizza crust:
About 1/2 lb of cauliflower
1 egg - to make it a vegan pizza recipe use 1/4 cup egg substitute
1 teaspoon of oregano
1 cup of sharp cheddar cheese or mozzarella cheese (For the vegans, I used Daiya cheddar cheese in my crust and then the mozzarella cheese for the topping.)
Preheat oven to 450 degrees Fahrenheit.
Cook the cauliflower until firm but not too soft. Let cool and then either grate it, blend it or place the cauliflower in a Cuisinart to finely chop it (also known as cauliflower rice). Should come out to 1 cup of cauliflower rice.
Place cauliflower rice in a bowl and mix it with the egg or egg substitute, oregano and 1 cup of cheese or cheese substitute. Note, I also chopped up some fresh spinach into the mixture to get a little extra vegetables! Mix ingredients well and then spoon it onto a parchment paper lined baking sheet.
You want to pat down the mixture on the baking sheet so that it is about the same depth of a regular pizza crust and form your cauliflower pizza crust dough into a round pie shape.
Bake your gluten free pizza crust in the oven for about 15 to 20 minutes. You want the top of the crust brown with the sides crispy. Start watching the crust after about 15 minutes to be sure it gets brown and crunchy without burning.
Let the crust cool and then remove the parchment paper by sliding the cauliflower pizza crust onto the cookie sheet. Note, if the middle of the crust is a bit soft, you will need to use a large spatula to help transfer the crust off of the parchment paper.
To finish your pizza, add your favorite pizza sauce and toppings. (I used fresh chopped mushrooms, spinach and Daiya cheese to make this a vegan pizza recipe.)
Place the pizza back in the oven until cheese is melted and bubbling. Take out, plate and serve.
What I loved about this gluten free pizza crust is that it's light and healthy plus you are getting your vegetables!
Until next time, remember the Budget Bash mantra: make it simple, stylish, fun and economical for all!
Andrea Wyn is owner of A Wynning Event [http://www.awynningevent.com]http://www.awynningevent.com, a Los Angeles wedding and special event management company. She is a marketing & special event planner with over 15 years of experience and for the past ten years, she has been the event planner for the Screen Actors Guild Awards(R). She has taken her knowledge and special event experience and written an easy-to-read book called Budget Bash http://www.budgetbashbook.com where you can find more ideas and helpful tips on event planning including menus, decor, budgets, timelines, florals and more.
Article Source: [http://EzineArticles.com/?Cauliflower-Pizza-Crust&id=6586534] Cauliflower Pizza Crust
Wednesday, February 1, 2012
Zucchini Frittata - Frittata Ala Sardegnola - Lets Get Cooking!
By [http://ezinearticles.com/?expert=Shaw_Rabadi]Shaw Rabadi
Ah zucchini... one of those vegetables I find people either love or hate. Either way, this dish is for you (just pretend there is no zucchini?). A wonderfully flavored and textured dish that will make all of your friends and family think you've been taking cooking classes in your spare time. Simple to make, and even simpler to make your own. Once you have this "foundation" down, you can figure out your own methods and add other ingredients to make it pop the way only you can! That is what I love about cooking, it's all about getting your confidence in the kitchen to the point where you are comfortable making bold and brave choices with your dishes. It only takes one amazing dish that you create to take your confidence to that level, and then you are on your way!
This specific dish is Lacto-ovo-vegetarian (people who consume milk and eggs but no meats) which usually is just called vegetarian. If you are vegan, you probably already know the different methods to making this dish suitable to your specific needs and let me assure you, it's worth it!
Zucchini Frittata- Frittata ala Sardegnola
Ingredients:
− 3 cups water
− � tsp salt
− 1 ea. shallot, diced
− 1 ea. medium zucchini, unpeeled and diced (medium size)
− 2 tbsp breadcrumbs
− 3 tbsp milk
− ⅓ cup parmesan cheese, grated
− 1 tsp lemon zest
− 6 ea. eggs
− 2 tbsp butter
− 2 tbsp olive oil
Method:
− Mix the water and salt together in a pot and bring to a boil.
− Blanch the zucchini by dropping it into the water and boiling for 2 minutes.
− Remove the zucchini by draining in a colander.
− In a large bowl, soak the breadcrumbs in the milk for 5 minutes.
− In a large skillet, heat the olive oil over medium heat.
− Add the shallot to the skillet and cook until translucent. Remove from heat.
− Add the zucchini pieces, parmesan cheese and lemon zest to the bowl with breadcrumbs. Mix well.
− In a small bowl, lightly beat the eggs.
− Stir the eggs into the zucchini-breadcrumb mixture.
− Add the shallot.
− Melt the butter in your large skillet over medium heat
− Add the egg-zucchini mixture to the buttered skillet and cook over medium heat for 3 minutes. The eggs should still appear moist.
− Place the skillet under the broiler for 1 minute to brown on top.
− Serve immediately for best results
- Enjoy!
Set the date for your next dinner party now and enjoy a night out with friends and family...at home!
Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!
Visit http://www.TheMediterraneanDigest.com for information on his newly released story-cookbook, "Savor the Spices of Life" and more info on eating, cooking, and living a heart healthier life.
Eat Better, Fresher, Smarter!
Article Source: [http://EzineArticles.com/?Zucchini-Frittata---Frittata-Ala-Sardegnola---Lets-Get-Cooking!&id=6591990] Zucchini Frittata - Frittata Ala Sardegnola - Lets Get Cooking!
Ah zucchini... one of those vegetables I find people either love or hate. Either way, this dish is for you (just pretend there is no zucchini?). A wonderfully flavored and textured dish that will make all of your friends and family think you've been taking cooking classes in your spare time. Simple to make, and even simpler to make your own. Once you have this "foundation" down, you can figure out your own methods and add other ingredients to make it pop the way only you can! That is what I love about cooking, it's all about getting your confidence in the kitchen to the point where you are comfortable making bold and brave choices with your dishes. It only takes one amazing dish that you create to take your confidence to that level, and then you are on your way!
This specific dish is Lacto-ovo-vegetarian (people who consume milk and eggs but no meats) which usually is just called vegetarian. If you are vegan, you probably already know the different methods to making this dish suitable to your specific needs and let me assure you, it's worth it!
Zucchini Frittata- Frittata ala Sardegnola
Ingredients:
− 3 cups water
− � tsp salt
− 1 ea. shallot, diced
− 1 ea. medium zucchini, unpeeled and diced (medium size)
− 2 tbsp breadcrumbs
− 3 tbsp milk
− ⅓ cup parmesan cheese, grated
− 1 tsp lemon zest
− 6 ea. eggs
− 2 tbsp butter
− 2 tbsp olive oil
Method:
− Mix the water and salt together in a pot and bring to a boil.
− Blanch the zucchini by dropping it into the water and boiling for 2 minutes.
− Remove the zucchini by draining in a colander.
− In a large bowl, soak the breadcrumbs in the milk for 5 minutes.
− In a large skillet, heat the olive oil over medium heat.
− Add the shallot to the skillet and cook until translucent. Remove from heat.
− Add the zucchini pieces, parmesan cheese and lemon zest to the bowl with breadcrumbs. Mix well.
− In a small bowl, lightly beat the eggs.
− Stir the eggs into the zucchini-breadcrumb mixture.
− Add the shallot.
− Melt the butter in your large skillet over medium heat
− Add the egg-zucchini mixture to the buttered skillet and cook over medium heat for 3 minutes. The eggs should still appear moist.
− Place the skillet under the broiler for 1 minute to brown on top.
− Serve immediately for best results
- Enjoy!
Set the date for your next dinner party now and enjoy a night out with friends and family...at home!
Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!
Visit http://www.TheMediterraneanDigest.com for information on his newly released story-cookbook, "Savor the Spices of Life" and more info on eating, cooking, and living a heart healthier life.
Eat Better, Fresher, Smarter!
Article Source: [http://EzineArticles.com/?Zucchini-Frittata---Frittata-Ala-Sardegnola---Lets-Get-Cooking!&id=6591990] Zucchini Frittata - Frittata Ala Sardegnola - Lets Get Cooking!
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