By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
In Italy, when visitors drop in at one's house in the afternoon they are welcomed with a glass of Vin Santo and sweet biscuits that resemble biscotti but which are smaller. This makes it easier to dip them into the wine glass. However for people who do not drink alcohol, this is a recipe of delicious sugar-free Cantucci served with pure apple juice simmered with raisins. It still tastes wickedly sweet, but is more wholesome and a lovely treat to have with guests.
Ingredients
apple nectar:
3 cups good quality, clear apple juice (preferably home-juiced)
� cup raisins
2 tbsp apple syrup
'Cantucci:'
2 tbsp wholemeal spelt flour
2 tbsp water
2 tbsp ground linseeds (flaxseeds)
1 cup wholemeal spelt flour
2 tsp baking powder
pinch of salt
4 tbsp apple syrup
2 tbsp soy milk
2 tsp vanilla-infused grape-seed oil / walnut oil
2 tsp almond butter
1 tsp almond essence
2 tbsp natural almonds
Method:
1. For the apple nectar: Simmer 1� cups of the apple juice with the raisins and apple syrup for 5 minutes. Cool completely. Strain off the raisins and add the reduced apple juice to the remaining 1� cups of apple juice. Refrigerate.
2. Make the starter dough: stir the 2 tbsp of spelt flour and 2 tbsp of water together. Leave for a day on the kitchen counter covered with a damp piece of absorbent kitchen towel. Stir a few times.
3. When ready to bake, pre-heat the oven to 190�C (370�F). Line a baking sheet with non-stick baking parchment.
4. Mix the dry ingredients together in a bowl.
5. Mix the liquid ingredients together in a cup. Add the starter, mix and pour into the dry ingredients. Fold the ingredients together to incorporate as much air as possible.
6. Pat the dough into a log. Make a shallow cut in the centre down the length of the log. Bake in the oven for 20 minutes.
7. Remove from the oven and cool completely. Lower the oven's temperature to 150�C (300�F).
8. Cut the log into 1.5 cm thick slices. Dry the 'Cantucci' in the oven for 15-20 minutes. Cool on wire racks.
9. To serve, place the 'Cantucci' on a serving plate. Pour a glass of apple nectar for each person in which to dip the 'Cantucci'.
Serves 4.
Cook's tip:
Resting the cooled log in the refrigerator overnight makes it easier to cut into slices.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers with accompanied vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Vegan-(Sugar-Free)-Cantucci-Dipped-in-Apple-Nectar&id=6440607] Vegan (Sugar-Free) Cantucci Dipped in Apple Nectar
Friday, March 30, 2012
Wednesday, March 28, 2012
Vegan Greek Almond-Orange Biscuits
By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
After making another batch of creamy almond milk, I had about a cup of left-over almond pulp. I usually dry this out (in the sun; an oven set at its lowest temperature; or the dehydrator) to make my own almond flour, but I decided to use the almond pulp in something straight away. (The almond pulp will last in a container in the refrigerator for 3 days. The pulp and also the milk made with the nuts, will last even 4 or 5 days if one slips the peels off the nuts. This should be easy to do once the nuts were soaked overnight. If the peels still do not slip off, strain the nuts, and pour boiling water over, wait 1 minute and drain. The nuts haven't spoiled and are still considered raw.) By intuitively mixing and adding a few of my favourite ingredients together, I came up with these crunchy, almond biscuits. Anyone who hasn't tasted raw biscuits yet, will not believe these weren't baked in the oven!
The biscuits below are raw, sugar-free and gluten-free. If you prefer the biscuits sweeter, you can always add some more syrup. Since the dough will be wetter in such a case, you just need to dehydrate the biscuits for a little longer. Any biscuits that also loose their crunchiness can be made nice and brittle again by popping them back into the dehydrator or low oven.
Ingredients
10 Tbsp wet almond pulp *
8 Tbsp yellow flaxseeds
12 ml sun-dried or dehydrated orange zest
4 Tbsp buckwheat seeds, untoasted
1 small red apple, unpeeled
3 Tbsp liquid sweetener: maple or apple syrup or raw honey
4 Tbsp almond milk
1 tsp vanilla powder or ground cinnamon
1 tsp almond essence
Method
Place the almond pulp in a mixing bowl.
Grind the flaxseeds and orange zest to a powder. Add to the mixing bowl.
Crush the buckwheat seeds until coarsely ground with a mortar and pestle. Add to the mixing bowl.
Place the rest of the ingredients in a liquidizer and blend until smooth. Pour into the mixing bowl and stir well.
Transfer the dough to a dehydrator tray lined with a Paraflexx sheet. Using an off-set spatula that you dip in water now and then, spread the mixture to cover the sheet in a thin layer. Make wavy patterns on the dough with a large pronged fork.
Place the tray in the dehydrator and dry for 2 hours at 115 F (46 C). Set the temperature down to 105 F (41 C) and dehydrate for 8 hours until the biscuits are dry.
Store in a tightly sealed cookie jar (preferable a see-through one that everyone in the household can see your effort!)
Extra ideas: use additionally to the above recipe a tablespoon of ground pistachios (which still ties in with the Greek theme); or use orange zest, and for a spice try ground ginger, ground star aniseed or even a pinch of curry for an altogether different flavour. You can also use the pulp of other nuts - cashew or even brazil nut will be equally delicious.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Vegan-Greek-Almond-Orange-Biscuits&id=6440561] Vegan Greek Almond-Orange Biscuits
After making another batch of creamy almond milk, I had about a cup of left-over almond pulp. I usually dry this out (in the sun; an oven set at its lowest temperature; or the dehydrator) to make my own almond flour, but I decided to use the almond pulp in something straight away. (The almond pulp will last in a container in the refrigerator for 3 days. The pulp and also the milk made with the nuts, will last even 4 or 5 days if one slips the peels off the nuts. This should be easy to do once the nuts were soaked overnight. If the peels still do not slip off, strain the nuts, and pour boiling water over, wait 1 minute and drain. The nuts haven't spoiled and are still considered raw.) By intuitively mixing and adding a few of my favourite ingredients together, I came up with these crunchy, almond biscuits. Anyone who hasn't tasted raw biscuits yet, will not believe these weren't baked in the oven!
The biscuits below are raw, sugar-free and gluten-free. If you prefer the biscuits sweeter, you can always add some more syrup. Since the dough will be wetter in such a case, you just need to dehydrate the biscuits for a little longer. Any biscuits that also loose their crunchiness can be made nice and brittle again by popping them back into the dehydrator or low oven.
Ingredients
10 Tbsp wet almond pulp *
8 Tbsp yellow flaxseeds
12 ml sun-dried or dehydrated orange zest
4 Tbsp buckwheat seeds, untoasted
1 small red apple, unpeeled
3 Tbsp liquid sweetener: maple or apple syrup or raw honey
4 Tbsp almond milk
1 tsp vanilla powder or ground cinnamon
1 tsp almond essence
Method
Place the almond pulp in a mixing bowl.
Grind the flaxseeds and orange zest to a powder. Add to the mixing bowl.
Crush the buckwheat seeds until coarsely ground with a mortar and pestle. Add to the mixing bowl.
Place the rest of the ingredients in a liquidizer and blend until smooth. Pour into the mixing bowl and stir well.
Transfer the dough to a dehydrator tray lined with a Paraflexx sheet. Using an off-set spatula that you dip in water now and then, spread the mixture to cover the sheet in a thin layer. Make wavy patterns on the dough with a large pronged fork.
Place the tray in the dehydrator and dry for 2 hours at 115 F (46 C). Set the temperature down to 105 F (41 C) and dehydrate for 8 hours until the biscuits are dry.
Store in a tightly sealed cookie jar (preferable a see-through one that everyone in the household can see your effort!)
Extra ideas: use additionally to the above recipe a tablespoon of ground pistachios (which still ties in with the Greek theme); or use orange zest, and for a spice try ground ginger, ground star aniseed or even a pinch of curry for an altogether different flavour. You can also use the pulp of other nuts - cashew or even brazil nut will be equally delicious.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Vegan-Greek-Almond-Orange-Biscuits&id=6440561] Vegan Greek Almond-Orange Biscuits
Monday, March 26, 2012
Vegan Cheesecake - Baked New York Style
By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
Baking without eggs, butter (or margarine) and sugar can sometimes be a real challenge. However, tofu makes a great substitute for heavy, set cream and tapioca flour binds the ingredients together the way eggs would. Sugar can be replaced with a fruit syrup, or sometimes just fruit pulp which in most cases would be sweet enough.
Before I became vegan, I made my usual baked cheesecake recipe fairly often and got used (of course) to that taste. However, when I re-wrote the recipe with healthier vegan alternatives, my family and I could not believe how exactly similar in taste and texture it was. The tofu creates the same slightly dry, crumbly baked result as the traditional version, but still with the same creamy mouth-feel, sweetness and lemon flavour. I now sometimes make use of the same basic recipe, but change it into a chocolate or even strawberry version. Have fun experimenting!
Pastry base:
5 tbsp finely ground toasted, unsalted cashew nuts
1 tbsp whole meal spelt flour / oat flour / buckwheat flour
2 tsp vanilla-infused grape-seed oil / walnut oil
1 tsp light agave syrup
Filling:
1 cup soy milk
2 tsp lemon juice / orange juice / apple cider vinegar
1 lemon, juice
2 cups firm tofu, drained and patted (very) dry, chopped
1 tbsp vanilla-infused grape-seed oil / walnut oil
6 tbsp light agave syrup
2 tsp lemon zest
1 tsp vanilla essence
2 tbsp tapioca flour
20 ml corn starch
Pre-heat the oven to 180�C (360�F).
Make the pastry by combining all the ingredients in a small bowl. It will be a firm, heavy mixture. Line the bottom of a 1 L round pie dish with the pastry and then oil the sides (or use a silicone baking dish). Press the pastry down firmly. Leave to rest in the refrigerator.
Thicken the soy milk by stirring in the juice (or vinegar). It will thicken immediately. Set aside.
If you have a food processor, fit the juicing part and squeeze out the lemon juice; or use a fork. Change to the plastic S-blade. Add the tofu, oil, syrup, zest and vanilla essence. Process until floppy. Sprinkle over the flours and pour over the thickened soy milk. Process until completely smooth. Pour the tofu mixture into the baking dish onto the pastry.
Place on a shelf just below the middle in the oven and bake for 30 minutes, uncovered. Reduce the temperature to 160�C (320�F)and bake a further 15 minutes. Lightly drape a sheet of tin foil over the top if the cheesecake browns too much.
Remove from the oven and cool completely. The filling will become firmer.
Decorate with lemon and lime zest. Cut into slices, or lift the cake from the mould before cutting.
Serves 8.
Cook's tip:
A cheesecake forms large cracks when the outside of the batter has firmed into a thin skin and the inner filling continues to expand with the heat. One can decrease this effect by placing a bowl of water on a lower shelf to create steam in the oven. The cracks can always be concealed by serving the cheesecake with slices of fruit on top. Or, simply don't worry about it - it still tastes delicious!
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. See her tips for vegan travellers and vegan travel recipes on her blogsite [http://veganwellbeing.wordpress.com]http://veganwellbeing.wordpress.com. http://www.veganwellbeing.net
Article Source: [http://EzineArticles.com/?Vegan-Cheesecake---Baked-New-York-Style&id=6437236] Vegan Cheesecake - Baked New York Style
Baking without eggs, butter (or margarine) and sugar can sometimes be a real challenge. However, tofu makes a great substitute for heavy, set cream and tapioca flour binds the ingredients together the way eggs would. Sugar can be replaced with a fruit syrup, or sometimes just fruit pulp which in most cases would be sweet enough.
Before I became vegan, I made my usual baked cheesecake recipe fairly often and got used (of course) to that taste. However, when I re-wrote the recipe with healthier vegan alternatives, my family and I could not believe how exactly similar in taste and texture it was. The tofu creates the same slightly dry, crumbly baked result as the traditional version, but still with the same creamy mouth-feel, sweetness and lemon flavour. I now sometimes make use of the same basic recipe, but change it into a chocolate or even strawberry version. Have fun experimenting!
Pastry base:
5 tbsp finely ground toasted, unsalted cashew nuts
1 tbsp whole meal spelt flour / oat flour / buckwheat flour
2 tsp vanilla-infused grape-seed oil / walnut oil
1 tsp light agave syrup
Filling:
1 cup soy milk
2 tsp lemon juice / orange juice / apple cider vinegar
1 lemon, juice
2 cups firm tofu, drained and patted (very) dry, chopped
1 tbsp vanilla-infused grape-seed oil / walnut oil
6 tbsp light agave syrup
2 tsp lemon zest
1 tsp vanilla essence
2 tbsp tapioca flour
20 ml corn starch
Pre-heat the oven to 180�C (360�F).
Make the pastry by combining all the ingredients in a small bowl. It will be a firm, heavy mixture. Line the bottom of a 1 L round pie dish with the pastry and then oil the sides (or use a silicone baking dish). Press the pastry down firmly. Leave to rest in the refrigerator.
Thicken the soy milk by stirring in the juice (or vinegar). It will thicken immediately. Set aside.
If you have a food processor, fit the juicing part and squeeze out the lemon juice; or use a fork. Change to the plastic S-blade. Add the tofu, oil, syrup, zest and vanilla essence. Process until floppy. Sprinkle over the flours and pour over the thickened soy milk. Process until completely smooth. Pour the tofu mixture into the baking dish onto the pastry.
Place on a shelf just below the middle in the oven and bake for 30 minutes, uncovered. Reduce the temperature to 160�C (320�F)and bake a further 15 minutes. Lightly drape a sheet of tin foil over the top if the cheesecake browns too much.
Remove from the oven and cool completely. The filling will become firmer.
Decorate with lemon and lime zest. Cut into slices, or lift the cake from the mould before cutting.
Serves 8.
Cook's tip:
A cheesecake forms large cracks when the outside of the batter has firmed into a thin skin and the inner filling continues to expand with the heat. One can decrease this effect by placing a bowl of water on a lower shelf to create steam in the oven. The cracks can always be concealed by serving the cheesecake with slices of fruit on top. Or, simply don't worry about it - it still tastes delicious!
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. See her tips for vegan travellers and vegan travel recipes on her blogsite [http://veganwellbeing.wordpress.com]http://veganwellbeing.wordpress.com. http://www.veganwellbeing.net
Article Source: [http://EzineArticles.com/?Vegan-Cheesecake---Baked-New-York-Style&id=6437236] Vegan Cheesecake - Baked New York Style
Saturday, March 24, 2012
Walnut and Paprika Vegan Sausages
By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
These delightfully easy meat-free sausages that I often make for our family will quickly become a favourite in your household! I sometimes make a large batch and either freeze them, or take them with on holiday so that I always have something in the refrigerator for family meals when the others want to BBQ. Although the chopped nuts give the sausages a nice crunch and texture, the grated carrot will do the same if you want to use any left-over nut pulp after making your own home-made nut milk. The nut sausages will simply have a more refined texture, but for a chunkier feel you can always add a tablespoon or so of extra texture in the form of sunflower seeds.
Thyme, paprika and turmeric combine with tart tamarind and finely grated vegetables to impart a wonderful aroma to these nutty sausages. The dried prunes and tahini paste help to bind the ingredients together, while the walnuts and quinoa provide a good measure of protein. The sausages have a nice crispy coating of psyllium husks and oat bran.
� cup walnuts
� cup finely grated carrot
� cup finely grated baby marrow (zucchini)
2 fresh garlic cloves, finely chopped
2 tbsp fresh thyme, chopped
5 dried prunes, cut into tiny pieces
1 tsp paprika powder
� tsp turmeric powder
1 tbsp quinoa flour
2 tsp tamarind pulp
1 tbsp tahini paste
2 tsp soy sauce
coating:
2 tbsp each psyllium husks and fine oat bran
4 tbsp rice bran oil, for frying
Method
Lightly toast the walnuts in the oven until fragrant. Crush the nuts to medium fine with a pestle and mortar.
Place the nuts with the grated carrot and baby marrow in a mixing bowl. Stir in the garlic, thyme and prunes and mix well.
Stir in the spices and flour, again mixing well.
Add the tamarind pulp, tahini paste and soy sauce. Stir this well into the walnut mixture.
Mix the psyllium husks and oat bran on a plate and spread out.
With wet hands, shape the walnut mixture into long patties, squeezing slightly as you shape. It is a wet mixture.
Then roll the sausages in the psyllium husk and oat bran mixture to coat. Rest the sausages in the refrigerator, uncovered, for 10 minutes.
Heat the oil in a pan and fry the sausages, turning them to brown on all sides. Drain on absorbent kitchen paper.
Makes 5 sausages.
Cook's tip:
If quinoa flour is not available, use the same amount of cooked quinoa grains. Alternatively, use chickpea flour (both of which are high protein sources). You can also use oat bran instead of the psyllium husks to roll the sausages in, which will give them a more rough look but will impart a wonderfully nutty taste.
You can also give these sausages a more of a Thai flavour by using the same nuts, but for spices and herbs, use finely grated fresh ginger and turmeric, chopped garlic, coarsely ground coriander seeds and finely snipped Kaffir lime leaves and fresh coriander leaves. Make a brown jasmine rice dish to accompany the sausages, perhaps flavoured with star anise.
To give the sausages a French flavour, use the same nuts, but add lots more herbs, such as tarragon and sage with finely grated green apple and add chopped pitted green olives.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book, see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Walnut-and-Paprika-Vegan-Sausages&id=6442218] Walnut and Paprika Vegan Sausages
These delightfully easy meat-free sausages that I often make for our family will quickly become a favourite in your household! I sometimes make a large batch and either freeze them, or take them with on holiday so that I always have something in the refrigerator for family meals when the others want to BBQ. Although the chopped nuts give the sausages a nice crunch and texture, the grated carrot will do the same if you want to use any left-over nut pulp after making your own home-made nut milk. The nut sausages will simply have a more refined texture, but for a chunkier feel you can always add a tablespoon or so of extra texture in the form of sunflower seeds.
Thyme, paprika and turmeric combine with tart tamarind and finely grated vegetables to impart a wonderful aroma to these nutty sausages. The dried prunes and tahini paste help to bind the ingredients together, while the walnuts and quinoa provide a good measure of protein. The sausages have a nice crispy coating of psyllium husks and oat bran.
� cup walnuts
� cup finely grated carrot
� cup finely grated baby marrow (zucchini)
2 fresh garlic cloves, finely chopped
2 tbsp fresh thyme, chopped
5 dried prunes, cut into tiny pieces
1 tsp paprika powder
� tsp turmeric powder
1 tbsp quinoa flour
2 tsp tamarind pulp
1 tbsp tahini paste
2 tsp soy sauce
coating:
2 tbsp each psyllium husks and fine oat bran
4 tbsp rice bran oil, for frying
Method
Lightly toast the walnuts in the oven until fragrant. Crush the nuts to medium fine with a pestle and mortar.
Place the nuts with the grated carrot and baby marrow in a mixing bowl. Stir in the garlic, thyme and prunes and mix well.
Stir in the spices and flour, again mixing well.
Add the tamarind pulp, tahini paste and soy sauce. Stir this well into the walnut mixture.
Mix the psyllium husks and oat bran on a plate and spread out.
With wet hands, shape the walnut mixture into long patties, squeezing slightly as you shape. It is a wet mixture.
Then roll the sausages in the psyllium husk and oat bran mixture to coat. Rest the sausages in the refrigerator, uncovered, for 10 minutes.
Heat the oil in a pan and fry the sausages, turning them to brown on all sides. Drain on absorbent kitchen paper.
Makes 5 sausages.
Cook's tip:
If quinoa flour is not available, use the same amount of cooked quinoa grains. Alternatively, use chickpea flour (both of which are high protein sources). You can also use oat bran instead of the psyllium husks to roll the sausages in, which will give them a more rough look but will impart a wonderfully nutty taste.
You can also give these sausages a more of a Thai flavour by using the same nuts, but for spices and herbs, use finely grated fresh ginger and turmeric, chopped garlic, coarsely ground coriander seeds and finely snipped Kaffir lime leaves and fresh coriander leaves. Make a brown jasmine rice dish to accompany the sausages, perhaps flavoured with star anise.
To give the sausages a French flavour, use the same nuts, but add lots more herbs, such as tarragon and sage with finely grated green apple and add chopped pitted green olives.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book, see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Walnut-and-Paprika-Vegan-Sausages&id=6442218] Walnut and Paprika Vegan Sausages
Thursday, March 22, 2012
Chestnut Vegan Cake With Cherry Salsa
By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
This is a slight variation on the traditional Italian chestnut cake which is made with olive oil and rosemary. Using chestnut flour and adding carob to the ingredients, make this cake tastes like an incredibly rich chocolate cake. Keep in mind that when mixing chestnut flour, the batter might seem very runny. The chestnut flour will very quickly absorb the liquids ingredients. Chestnuts are traditionally dried out in Italy above the hot kitchen on thin slats for 8 months which make the nuts incredibly dry. They are then ground into a fine powdery flour.
The dried cherries in the recipe go very well with the earthy flavours of the chestnut, carob, walnuts and vanilla, while the fresh cherries in the salsa give the cake a fresh fruity finish. The fruit part of the recipe can be changed to pineapple (dried and fresh); apricots and even prunes with fresh plums for the salsa.
20 dried cherries, halved / � cup dried cranberries
4 tbsp good quality dark red grape juice
1� cups (240 g) chestnut flour
1 tbsp corn starch
3 tbsp vegan carob chips
1 tsp baking soda
pinch of salt
� cup walnuts, chopped, toasted in the oven, then ground finely
1 tbsp hazelnut / macadamia nut butter
2 tsp + 5 tsp walnut oil
2 - 3 tbsp maple syrup, warmed
1� cups apple juice
12 walnut halves
1� cups chopped fresh black cherries
Pre-heat the oven to a hot 220�C (430�F). Brush a heatproof ceramic pie dish (square or round) with walnut oil, or use a silicone baking dish.
Soak the dried cherries or cranberries in the grape juice for an hour, or preferably overnight.
Place the chestnut flour, corn starch, carob chips, baking soda and salt in a bowl and stir to mix. Add the fine walnuts.
Add the nut butter and 2 tsp of walnut oil and the apple juice to the flour and stir until combined. This is a runny, cream-like dough.
Drain the dried fruit and discard the soaking liquid (or drink it). Stir the dried fruit into the batter. Pour the batter into the baking dish. Place the walnut halves on the cake and pour the remaining 5 tsp of walnut oil over the batter.
Bake in the oven on the middle shelf for 25 - 27 minutes until firm. It is normal for the cake to crack all over the surface. Place a sheet of tin foil over the cake for the last 10 minutes if it is becoming too dark.
Remove the cake from the oven. Pour the warm maple syrup over the cake so that it can be absorbed.
For the salsa: Blend � cup of the cherries in a liquidizer to a pur�e. Stir in the rest of the cherries.
Serve the cake warm, or at room temperature. Cut the cake into slices or squares and serve with the cherry salsa on the side.
Makes enough for 8 generous portions.
Hint: By changing the dried fruit and fruit juice in the recipe, one achieves a completely different taste to this versatile cake recipe. Try for instance chopped fresh pineapple with cinnamon and coconut milk; or white grape juice with halved black grapes and vanilla powder.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Chestnut-Vegan-Cake-With-Cherry-Salsa&id=6442204] Chestnut Vegan Cake With Cherry Salsa
This is a slight variation on the traditional Italian chestnut cake which is made with olive oil and rosemary. Using chestnut flour and adding carob to the ingredients, make this cake tastes like an incredibly rich chocolate cake. Keep in mind that when mixing chestnut flour, the batter might seem very runny. The chestnut flour will very quickly absorb the liquids ingredients. Chestnuts are traditionally dried out in Italy above the hot kitchen on thin slats for 8 months which make the nuts incredibly dry. They are then ground into a fine powdery flour.
The dried cherries in the recipe go very well with the earthy flavours of the chestnut, carob, walnuts and vanilla, while the fresh cherries in the salsa give the cake a fresh fruity finish. The fruit part of the recipe can be changed to pineapple (dried and fresh); apricots and even prunes with fresh plums for the salsa.
20 dried cherries, halved / � cup dried cranberries
4 tbsp good quality dark red grape juice
1� cups (240 g) chestnut flour
1 tbsp corn starch
3 tbsp vegan carob chips
1 tsp baking soda
pinch of salt
� cup walnuts, chopped, toasted in the oven, then ground finely
1 tbsp hazelnut / macadamia nut butter
2 tsp + 5 tsp walnut oil
2 - 3 tbsp maple syrup, warmed
1� cups apple juice
12 walnut halves
1� cups chopped fresh black cherries
Pre-heat the oven to a hot 220�C (430�F). Brush a heatproof ceramic pie dish (square or round) with walnut oil, or use a silicone baking dish.
Soak the dried cherries or cranberries in the grape juice for an hour, or preferably overnight.
Place the chestnut flour, corn starch, carob chips, baking soda and salt in a bowl and stir to mix. Add the fine walnuts.
Add the nut butter and 2 tsp of walnut oil and the apple juice to the flour and stir until combined. This is a runny, cream-like dough.
Drain the dried fruit and discard the soaking liquid (or drink it). Stir the dried fruit into the batter. Pour the batter into the baking dish. Place the walnut halves on the cake and pour the remaining 5 tsp of walnut oil over the batter.
Bake in the oven on the middle shelf for 25 - 27 minutes until firm. It is normal for the cake to crack all over the surface. Place a sheet of tin foil over the cake for the last 10 minutes if it is becoming too dark.
Remove the cake from the oven. Pour the warm maple syrup over the cake so that it can be absorbed.
For the salsa: Blend � cup of the cherries in a liquidizer to a pur�e. Stir in the rest of the cherries.
Serve the cake warm, or at room temperature. Cut the cake into slices or squares and serve with the cherry salsa on the side.
Makes enough for 8 generous portions.
Hint: By changing the dried fruit and fruit juice in the recipe, one achieves a completely different taste to this versatile cake recipe. Try for instance chopped fresh pineapple with cinnamon and coconut milk; or white grape juice with halved black grapes and vanilla powder.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Chestnut-Vegan-Cake-With-Cherry-Salsa&id=6442204] Chestnut Vegan Cake With Cherry Salsa
Tuesday, March 20, 2012
Vegan Nut Cheese
By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
These nut cheese recipes are extremely easy to do, with the advantage of having the same health benefits as dairy cheese with the added probiotics. They can be made to stay a soft, spreading-type or shaped into hard blocks which can be sliced. The most effective way of doing this is to use a dehydrator, but one can also leave the shapes uncovered in the refrigerator and after a day or so a rind will development on the outside.
Various types of nuts can be used (and interchanged), but for the most convincing results use nuts that will mimic the taste of dairy cheese. Use for instance peeled almonds for making feta-style; sweeter cashew nuts or earthy tasting walnuts for making swiss-style; a mix of pine-nuts and brazils for making parmesan or pecorino style nut cheese and macadamia nuts with its higher oil content for making hard cheddar types (add a pinch of curry and turmeric powders to your nut pulp). Seeds, such as sunflower with sesame, or pumpkin seeds on their own also make delicious nut cheeses. Dehydrate the shaped nut blocks or domes until just a rind forms (and the mixture is still semi-soft inside), or dry out further until almost crumbly, depending on the type you're making.
Start by soaking nuts in water. To make things interesting, use two different types of nuts to give a layer effect. Use � cup of raw walnuts and a � cup raw macadamia nuts and soak them separately overnight in two bowls in enough water to cover them.
The next day, drain the water off and rinse the nuts. Keeping them separate, place the nuts in a strong blender or food processor fitted with the steel S-blade. Add � cup filtered water and � tsp probiotic powder (this would be for each batch of nuts). Blend until smooth and thick.
Pour the two thick mixtures into 2 muslin cloths or nut milk bags that sit in sieves over bowls to catch the water (whey). Twist the muslin cloths or nut milk bags to remove excess water.
Place a heavy object, like a clean river stone on each of the squeezed nut mixtures. Cover the two bowls with a tea cloth and place somewhere warm (but not in the sun) for 48 hours. In this time, good bacteria will ferment the nut cheese and at the end of 2 days the mixtures will have a faint sour smell.
Transfer the two nut mixtures to two mixing bowls. Add 1 - 2 tbsp of savoury yeast flakes and � tsp of salt to each bowl. Stir in any other flavourings of your choice, such as: chopped olives, fresh herbs, spices or even finely grated fresh vegetables, onion, garlic, sun-dried tomatoes or dried onion and garlic granules or chili flakes. Stir well.
Press the mixture into a container to make a nice shape and then tip it out. This is now ready to eat (a soft nut cheese) and can be sliced. You can also dehydrate the nut cheese for a few hours in order for the nut cheese to form a rind; alternatively if you don't have a dehydrator you can simply unmould the nut cheese onto a plate and leave it uncovered in the refrigerator. After two days the nut cheese would have formed a rind as well.
Keep for 10 days in the refrigerator.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers and with vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and her book can be viewed at http://www.veganwellbeing.net
Article Source: [http://EzineArticles.com/?Vegan-Nut-Cheese&id=6437785] Vegan Nut Cheese
These nut cheese recipes are extremely easy to do, with the advantage of having the same health benefits as dairy cheese with the added probiotics. They can be made to stay a soft, spreading-type or shaped into hard blocks which can be sliced. The most effective way of doing this is to use a dehydrator, but one can also leave the shapes uncovered in the refrigerator and after a day or so a rind will development on the outside.
Various types of nuts can be used (and interchanged), but for the most convincing results use nuts that will mimic the taste of dairy cheese. Use for instance peeled almonds for making feta-style; sweeter cashew nuts or earthy tasting walnuts for making swiss-style; a mix of pine-nuts and brazils for making parmesan or pecorino style nut cheese and macadamia nuts with its higher oil content for making hard cheddar types (add a pinch of curry and turmeric powders to your nut pulp). Seeds, such as sunflower with sesame, or pumpkin seeds on their own also make delicious nut cheeses. Dehydrate the shaped nut blocks or domes until just a rind forms (and the mixture is still semi-soft inside), or dry out further until almost crumbly, depending on the type you're making.
Start by soaking nuts in water. To make things interesting, use two different types of nuts to give a layer effect. Use � cup of raw walnuts and a � cup raw macadamia nuts and soak them separately overnight in two bowls in enough water to cover them.
The next day, drain the water off and rinse the nuts. Keeping them separate, place the nuts in a strong blender or food processor fitted with the steel S-blade. Add � cup filtered water and � tsp probiotic powder (this would be for each batch of nuts). Blend until smooth and thick.
Pour the two thick mixtures into 2 muslin cloths or nut milk bags that sit in sieves over bowls to catch the water (whey). Twist the muslin cloths or nut milk bags to remove excess water.
Place a heavy object, like a clean river stone on each of the squeezed nut mixtures. Cover the two bowls with a tea cloth and place somewhere warm (but not in the sun) for 48 hours. In this time, good bacteria will ferment the nut cheese and at the end of 2 days the mixtures will have a faint sour smell.
Transfer the two nut mixtures to two mixing bowls. Add 1 - 2 tbsp of savoury yeast flakes and � tsp of salt to each bowl. Stir in any other flavourings of your choice, such as: chopped olives, fresh herbs, spices or even finely grated fresh vegetables, onion, garlic, sun-dried tomatoes or dried onion and garlic granules or chili flakes. Stir well.
Press the mixture into a container to make a nice shape and then tip it out. This is now ready to eat (a soft nut cheese) and can be sliced. You can also dehydrate the nut cheese for a few hours in order for the nut cheese to form a rind; alternatively if you don't have a dehydrator you can simply unmould the nut cheese onto a plate and leave it uncovered in the refrigerator. After two days the nut cheese would have formed a rind as well.
Keep for 10 days in the refrigerator.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers and with vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and her book can be viewed at http://www.veganwellbeing.net
Article Source: [http://EzineArticles.com/?Vegan-Nut-Cheese&id=6437785] Vegan Nut Cheese
Sunday, March 18, 2012
Eating Raw Foods To Lose Weight and Live Better
By [http://ezinearticles.com/?expert=Calvin_H_Johnson]Calvin H Johnson
More and more people are hearing about the many health benefits of eating raw foods. Raw foods are foods that have not been cooked and are natural, some examples are fruits, vegetables, meats, nuts, and other delicious foods. While this may seem like it is limiting your eating options, there are several great foods that taste great and are great for you. If you are interested in losing weight and living much better, than eating all natural foods should be considered.
The first benefit to eating whole grown foods is the natural energy you get throughout the day. Before eating only raw foods, I would need to drink a couple of coffee in the morning or I could not function at all and would drink several cups throughout the day. However, by eating many fruits, vegetables, and meats the natural sugar and energy keeps me satisfied and more alert and awake then I ever had. Also, you will never feel bloated after eating raw foods and everything you consume will be converted into energy and be used to power your body. You should treat your body like a engine and you must use the right fuel.
Another benefit to enjoying natural foods is the most popular and that is losing weight. You body was not meant to consume so many preservatives that are in popular food and eating only foods that are natural is the way are body were supposed to be used. I have tried many different exercise and weight loss routines and healthy foods and exercising once a day works wonders. Another great benefit is that you will start seeing weight loss immediately as long as you stick to only eating raw foods. This can not be stressed enough, the raw foods weight loss system will only work if you only eat all healthy foods! So many people try to cheat by eating fast food and this can be detrimental to the process.
The third benefit to eating all natural foods is how easy your digestion system works once consuming natural foods. If you have had stomach and digestion issues in the past, eating healthy foods will clear this up and make it much easier to go to the bathroom.
While many people may be skeptical, I challenge you to partake on the eating healthy foods diet for 30 days and see how it works. You will not only have more energy, but lose a ton of weight and also have a much healthier digestion system.
For more information on the [http://rawfoodsdietweightloss.com]raw foods diet weight loss program please visit our website at [http://rawfoodsdietweightloss.com]http://rawfoodsdietweightloss.com.
Article Source: [http://EzineArticles.com/?Eating-Raw-Foods-To-Lose-Weight-and-Live-Better&id=6425456] Eating Raw Foods To Lose Weight and Live Better
More and more people are hearing about the many health benefits of eating raw foods. Raw foods are foods that have not been cooked and are natural, some examples are fruits, vegetables, meats, nuts, and other delicious foods. While this may seem like it is limiting your eating options, there are several great foods that taste great and are great for you. If you are interested in losing weight and living much better, than eating all natural foods should be considered.
The first benefit to eating whole grown foods is the natural energy you get throughout the day. Before eating only raw foods, I would need to drink a couple of coffee in the morning or I could not function at all and would drink several cups throughout the day. However, by eating many fruits, vegetables, and meats the natural sugar and energy keeps me satisfied and more alert and awake then I ever had. Also, you will never feel bloated after eating raw foods and everything you consume will be converted into energy and be used to power your body. You should treat your body like a engine and you must use the right fuel.
Another benefit to enjoying natural foods is the most popular and that is losing weight. You body was not meant to consume so many preservatives that are in popular food and eating only foods that are natural is the way are body were supposed to be used. I have tried many different exercise and weight loss routines and healthy foods and exercising once a day works wonders. Another great benefit is that you will start seeing weight loss immediately as long as you stick to only eating raw foods. This can not be stressed enough, the raw foods weight loss system will only work if you only eat all healthy foods! So many people try to cheat by eating fast food and this can be detrimental to the process.
The third benefit to eating all natural foods is how easy your digestion system works once consuming natural foods. If you have had stomach and digestion issues in the past, eating healthy foods will clear this up and make it much easier to go to the bathroom.
While many people may be skeptical, I challenge you to partake on the eating healthy foods diet for 30 days and see how it works. You will not only have more energy, but lose a ton of weight and also have a much healthier digestion system.
For more information on the [http://rawfoodsdietweightloss.com]raw foods diet weight loss program please visit our website at [http://rawfoodsdietweightloss.com]http://rawfoodsdietweightloss.com.
Article Source: [http://EzineArticles.com/?Eating-Raw-Foods-To-Lose-Weight-and-Live-Better&id=6425456] Eating Raw Foods To Lose Weight and Live Better
Friday, March 16, 2012
Hidden Animal Products Vegetarians Need To Be Aware Of
By [http://ezinearticles.com/?expert=Jools_Marsh]Jools Marsh
If you are a vegetarian or a vegan the chances are that you automatically know when something presented to you as vegetarian is no such thing. For example if someone gave you a chicken stew claiming it was made with Tofu you would be able to tell from the smell and texture that it was meat rather than Tofu you were being asked to eat. However, if you were presented with a Tofu stew that had been flavoured with chicken stock the chances are you would not realise this and would inadvertently end up eating hidden meat. Luckily, this kind of deceit is something you will rarely if ever come across these days.
If you are eating out, especially in countries where Vegetarianism is not common, it pays to check that the vegetarian dish you are ordering really does not contain meat products. Inadvertently ordering meat has happened to me in Spain on several occasions. On each occasion it was down to a lack of thought or understanding on the part of the waiter serving me rather than a deliberate attempt to mislead me. Once when I ordered vegetarian paella I thought twice and asked the waiter how the paella was flavoured only to find out it was flavoured with fresh chicken stock. When I explained the problem to the waiter he was nonplussed, and it was not because of my bad Spanish, he genuinely could not understand why I would consider chicken stock a meat product. From that story you can see why when eating out in restaurants it is always wise to ask a bit more about vegetarian dishes.
Flavourings and additives are another place you can find hidden animal products. Practically every vegetarian knows that Gelatine is made from animal bones, but there are other flavourings and additives that are less obviously not for vegetarians. For example did you know that Worcestershire sauce contains anchovies?, which is fine if you are a fish eating vegetarian, but not if you are vegan. Lutein that is used as a food colouring does not sound like egg, but that is what it is. Albumin which is used to thicken foods is also an animal product that either comes from egg whites or animal blood. However, there are also plant sources for albumin, so if you see albumin on a list of ingredients it does not always mean it is not suitable for vegetarians.
Vitamins, minerals and supplements present another challenge for vegetarians because they are another source of hidden animal products. Again most vegetarians know to avoid capsule tablets and supplements because the capsule is likely to contain gelatine made from bones. However how many know that some forms of Vitamin D such as vitamin D3 are made from liver or fish oils?. If you are buying vitamins and minerals or other supplements it is worth looking for those that are suitable for Vegans. If you are not sure write to the manufacturer and ask them how vegetarian friendly their products are.
Being vegetarian has got a lot easier over the years because labelling has improved, but as you can see there are still some hidden animal products in food and other products. To be completely safe stick to products which are labelled as suitable for vegetarians and vegans.
Visit Yorkshire Pantry for <a target="_new" href="http://www.yorkshirepantry.co.uk">vegetarian recipes</A>. If you love cupcakes you will find plenty of <a target="_new" href="http://www.yorkshirepantry.co.uk/cupcake-designs/">cupcake designs</A> and recipes that are suitable for vegetarians at Yorkshire Pantry too.
Article Source: [http://EzineArticles.com/?Hidden-Animal-Products-Vegetarians-Need-To-Be-Aware-Of&id=6445726] Hidden Animal Products Vegetarians Need To Be Aware Of
If you are a vegetarian or a vegan the chances are that you automatically know when something presented to you as vegetarian is no such thing. For example if someone gave you a chicken stew claiming it was made with Tofu you would be able to tell from the smell and texture that it was meat rather than Tofu you were being asked to eat. However, if you were presented with a Tofu stew that had been flavoured with chicken stock the chances are you would not realise this and would inadvertently end up eating hidden meat. Luckily, this kind of deceit is something you will rarely if ever come across these days.
If you are eating out, especially in countries where Vegetarianism is not common, it pays to check that the vegetarian dish you are ordering really does not contain meat products. Inadvertently ordering meat has happened to me in Spain on several occasions. On each occasion it was down to a lack of thought or understanding on the part of the waiter serving me rather than a deliberate attempt to mislead me. Once when I ordered vegetarian paella I thought twice and asked the waiter how the paella was flavoured only to find out it was flavoured with fresh chicken stock. When I explained the problem to the waiter he was nonplussed, and it was not because of my bad Spanish, he genuinely could not understand why I would consider chicken stock a meat product. From that story you can see why when eating out in restaurants it is always wise to ask a bit more about vegetarian dishes.
Flavourings and additives are another place you can find hidden animal products. Practically every vegetarian knows that Gelatine is made from animal bones, but there are other flavourings and additives that are less obviously not for vegetarians. For example did you know that Worcestershire sauce contains anchovies?, which is fine if you are a fish eating vegetarian, but not if you are vegan. Lutein that is used as a food colouring does not sound like egg, but that is what it is. Albumin which is used to thicken foods is also an animal product that either comes from egg whites or animal blood. However, there are also plant sources for albumin, so if you see albumin on a list of ingredients it does not always mean it is not suitable for vegetarians.
Vitamins, minerals and supplements present another challenge for vegetarians because they are another source of hidden animal products. Again most vegetarians know to avoid capsule tablets and supplements because the capsule is likely to contain gelatine made from bones. However how many know that some forms of Vitamin D such as vitamin D3 are made from liver or fish oils?. If you are buying vitamins and minerals or other supplements it is worth looking for those that are suitable for Vegans. If you are not sure write to the manufacturer and ask them how vegetarian friendly their products are.
Being vegetarian has got a lot easier over the years because labelling has improved, but as you can see there are still some hidden animal products in food and other products. To be completely safe stick to products which are labelled as suitable for vegetarians and vegans.
Visit Yorkshire Pantry for <a target="_new" href="http://www.yorkshirepantry.co.uk">vegetarian recipes</A>. If you love cupcakes you will find plenty of <a target="_new" href="http://www.yorkshirepantry.co.uk/cupcake-designs/">cupcake designs</A> and recipes that are suitable for vegetarians at Yorkshire Pantry too.
Article Source: [http://EzineArticles.com/?Hidden-Animal-Products-Vegetarians-Need-To-Be-Aware-Of&id=6445726] Hidden Animal Products Vegetarians Need To Be Aware Of
Wednesday, March 14, 2012
High Protein Vegetarian Food Items in Indian Cuisine
By [http://ezinearticles.com/?expert=Ram_Gupta]Ram Gupta
Most people who are into fitness and weight loss know that neither of the two can be achieved effectively without a high protein diet. Protein is the diet-component that builds and maintains muscle mass, and muscle mass is vital for weight loss and a great physique. Fortunately, there are a lot of protein sources in Indian vegetarian food,in cuisines from all over the country. Here are some of the most significant ones.
Paneer - Cottage Cheese
It will be hard for you to travel to North and Central India and miss paneer. Better known as cottage cheese in the West, paneer is the finest vegetarian delicacy in several states of India. Naturally, since it is a dairy product, it is protein intensive, and depending on what kind of milk it is prepared from, it may also have high fat content. The protein that paneer contains is qualitatively excellent, with the right proportion of all the essential amino acids. A 12-oz serving of paneer contains nearly 14 grams of protein.
Paneer's soft consistency and cheesy taste make it amenable to virtually every cooking style in India, and there are countless dishes in the country made from it. It may be cooked dry, in gravy form, or it may be added as a stuffing in local Indian breads, such as naan and paranthas. People commonly make a sandwich filling out of paneer as well.
Lentils
Lentils, locally known as daal, are a great vegetarian source of protein, and they are commonly cooked in every region of the country. There are many varieties of daal available in India and over a 100 different recipes to cook them. Typically served in curry form, sometimes with the consistency of soup, daal is a common daily dish for almost every class of people in the country.
Apart from their significant protein content, daals are rich in fiber and they are great sources of several vital micronutrients, including magnesium, iron and potassium. They are also cholesterol free. Daal is a perfect food item for someone who wants to lose weight.
Chickpeas and Kidney Beans
Like lentils, these too are from the legume family and have similar nutritional benefits. Red kidney beans are commonly known as rajma and chickpeas as channa, and both feature prominently in the cuisines of North and West India. Amongst most Indian households familiar with both these legumes, channa is considered healthier. However, rajma is the more sought after delicacy, and is a common feature during special occasions.
Bear in mind that rajma and channa are not the easiest dishes to prepare for beginners, since they require some experience with Indian cooking, seasoning and spices.
Nuts
It is widely known that nuts are a great source of proteins in a vegetarian diet. However the way they are generally used in Indian cooking, they would hardly appeal to someone really health conscious. Since almonds, cashews, pistachios and walnuts are very expensive, they are generally used as ingredients in exquisite desserts and rich festive dishes, both of which are loaded with calories!
Gram Flour
Better known as besan in India, gram flour has much higher protein content than whole wheat or refined flour, and it is also lighter in terms of calories. It is a vital ingredient in several Indian main dishes, cereal staples, sweets and snacks, and features significantly in North and West Indian cuisines.
At the end of the day, whichever Indian cuisine it is that interests you, you are bound to find high protein vegetarian dishes that are easy to cook, healthy and great in terms of taste!
You have permission to publish this article without any change what so ever electronically, in print, in your e-book, or on your web site, free of charge, as long as the author by-lines are included.
To learn more about Indian Vegetarian cuisine, visit Meera's Kitchen or go to http://www.indiancookingmadeeasy.com
Article Source: [http://EzineArticles.com/?High-Protein-Vegetarian-Food-Items-in-Indian-Cuisine&id=6473325] High Protein Vegetarian Food Items in Indian Cuisine
Most people who are into fitness and weight loss know that neither of the two can be achieved effectively without a high protein diet. Protein is the diet-component that builds and maintains muscle mass, and muscle mass is vital for weight loss and a great physique. Fortunately, there are a lot of protein sources in Indian vegetarian food,in cuisines from all over the country. Here are some of the most significant ones.
Paneer - Cottage Cheese
It will be hard for you to travel to North and Central India and miss paneer. Better known as cottage cheese in the West, paneer is the finest vegetarian delicacy in several states of India. Naturally, since it is a dairy product, it is protein intensive, and depending on what kind of milk it is prepared from, it may also have high fat content. The protein that paneer contains is qualitatively excellent, with the right proportion of all the essential amino acids. A 12-oz serving of paneer contains nearly 14 grams of protein.
Paneer's soft consistency and cheesy taste make it amenable to virtually every cooking style in India, and there are countless dishes in the country made from it. It may be cooked dry, in gravy form, or it may be added as a stuffing in local Indian breads, such as naan and paranthas. People commonly make a sandwich filling out of paneer as well.
Lentils
Lentils, locally known as daal, are a great vegetarian source of protein, and they are commonly cooked in every region of the country. There are many varieties of daal available in India and over a 100 different recipes to cook them. Typically served in curry form, sometimes with the consistency of soup, daal is a common daily dish for almost every class of people in the country.
Apart from their significant protein content, daals are rich in fiber and they are great sources of several vital micronutrients, including magnesium, iron and potassium. They are also cholesterol free. Daal is a perfect food item for someone who wants to lose weight.
Chickpeas and Kidney Beans
Like lentils, these too are from the legume family and have similar nutritional benefits. Red kidney beans are commonly known as rajma and chickpeas as channa, and both feature prominently in the cuisines of North and West India. Amongst most Indian households familiar with both these legumes, channa is considered healthier. However, rajma is the more sought after delicacy, and is a common feature during special occasions.
Bear in mind that rajma and channa are not the easiest dishes to prepare for beginners, since they require some experience with Indian cooking, seasoning and spices.
Nuts
It is widely known that nuts are a great source of proteins in a vegetarian diet. However the way they are generally used in Indian cooking, they would hardly appeal to someone really health conscious. Since almonds, cashews, pistachios and walnuts are very expensive, they are generally used as ingredients in exquisite desserts and rich festive dishes, both of which are loaded with calories!
Gram Flour
Better known as besan in India, gram flour has much higher protein content than whole wheat or refined flour, and it is also lighter in terms of calories. It is a vital ingredient in several Indian main dishes, cereal staples, sweets and snacks, and features significantly in North and West Indian cuisines.
At the end of the day, whichever Indian cuisine it is that interests you, you are bound to find high protein vegetarian dishes that are easy to cook, healthy and great in terms of taste!
You have permission to publish this article without any change what so ever electronically, in print, in your e-book, or on your web site, free of charge, as long as the author by-lines are included.
To learn more about Indian Vegetarian cuisine, visit Meera's Kitchen or go to http://www.indiancookingmadeeasy.com
Article Source: [http://EzineArticles.com/?High-Protein-Vegetarian-Food-Items-in-Indian-Cuisine&id=6473325] High Protein Vegetarian Food Items in Indian Cuisine
Monday, March 12, 2012
Simple Chickpea Recipe
By [http://ezinearticles.com/?expert=Shaw_Rabadi]Shaw Rabadi
Chickpeas, or garbanzo beans, are held in very high regard throughout the Mediterranean basin. They are a main source of protein for the people in the Mediterranean region and are one of the earliest cultivated vegetables. Garbanzos have been eaten raw as a snack, added into main dishes or salads, and have even been included in some dessert dishes. Although a staple throughout the Middle East and the Mediterranean, chickpea production (with the exception of Turkey, Iran, and Iraq) is surprisingly low in these countries. India is by far the largest chick pea producing country in the world, with Pakistan at a very distant second.
Chickpeas are a good source of zinc, folate and protein and contain high levels of dietary fiber which make them a very healthy source of carbohydrates. They are very low in fat, and the fat that they do contain is polyunsaturated. According to the International Crops Research Institute for the Semi-Arid Tropics, chickpeas contain on average: 23% protein, 64% carbohydrates, 5% fat, and 6% fiber.
There are many dishes that include chickpeas as a main ingredient, including Hummus which is a very healthy, blended dip made of primarily chickpeas, tahini (made from sesame seeds), olive oil, and garlic with many other varying ingredients. However to keep it simple at first, I am sharing with you a staple dish in its own right at my restaurant; a delicious, healthy, light, and easy to prepare dish with the simple name of "Chickpea Salad." Share with your loved ones and enjoy!
Chickpea Salad
Prep time: 15 minutes
Ready in: 20 Minutes
Serves: 10
Ingredients:
− 4 cups cooked, drained and rinsed chickpeas
− � cup diced red pepper
− � cup diced green pepper
− � cup sliced black olives (drained and rinsed)
− � cup diced red onion
− � cup chopped parsley
− � cup shredded carrots
− 3 tbsp each extra virgin olive oil and lemon juice
− 3 pinches kosher salt
− 4 pinches pepper
− 4 pinches of dry mint
Directions:
Combine all vegetables and parsley in a large bowl and toss. Add olive oil and lemon juice mix. Add salt, pepper, and mint. Toss all ingredients and until mixed thoroughly. You may serve as a side dish or as the first course.
Note: You may try adding feta cheese or freshly grated cheese as a garnish or to your own taste. I have added fried fruit (like raisins) to this salad for a wonderful twist on a familiar Mediterranean salad.
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/?Simple-Chickpea-Recipe&id=6470952] Simple Chickpea Recipe
Chickpeas, or garbanzo beans, are held in very high regard throughout the Mediterranean basin. They are a main source of protein for the people in the Mediterranean region and are one of the earliest cultivated vegetables. Garbanzos have been eaten raw as a snack, added into main dishes or salads, and have even been included in some dessert dishes. Although a staple throughout the Middle East and the Mediterranean, chickpea production (with the exception of Turkey, Iran, and Iraq) is surprisingly low in these countries. India is by far the largest chick pea producing country in the world, with Pakistan at a very distant second.
Chickpeas are a good source of zinc, folate and protein and contain high levels of dietary fiber which make them a very healthy source of carbohydrates. They are very low in fat, and the fat that they do contain is polyunsaturated. According to the International Crops Research Institute for the Semi-Arid Tropics, chickpeas contain on average: 23% protein, 64% carbohydrates, 5% fat, and 6% fiber.
There are many dishes that include chickpeas as a main ingredient, including Hummus which is a very healthy, blended dip made of primarily chickpeas, tahini (made from sesame seeds), olive oil, and garlic with many other varying ingredients. However to keep it simple at first, I am sharing with you a staple dish in its own right at my restaurant; a delicious, healthy, light, and easy to prepare dish with the simple name of "Chickpea Salad." Share with your loved ones and enjoy!
Chickpea Salad
Prep time: 15 minutes
Ready in: 20 Minutes
Serves: 10
Ingredients:
− 4 cups cooked, drained and rinsed chickpeas
− � cup diced red pepper
− � cup diced green pepper
− � cup sliced black olives (drained and rinsed)
− � cup diced red onion
− � cup chopped parsley
− � cup shredded carrots
− 3 tbsp each extra virgin olive oil and lemon juice
− 3 pinches kosher salt
− 4 pinches pepper
− 4 pinches of dry mint
Directions:
Combine all vegetables and parsley in a large bowl and toss. Add olive oil and lemon juice mix. Add salt, pepper, and mint. Toss all ingredients and until mixed thoroughly. You may serve as a side dish or as the first course.
Note: You may try adding feta cheese or freshly grated cheese as a garnish or to your own taste. I have added fried fruit (like raisins) to this salad for a wonderful twist on a familiar Mediterranean salad.
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/?Simple-Chickpea-Recipe&id=6470952] Simple Chickpea Recipe
Saturday, March 10, 2012
Best of Vegan Recipes
By [http://ezinearticles.com/?expert=Mike_Newscome]Mike Newscome
When shifting to a vegan diet for the first time, the transformation can take some time. Not only that, you would also need to change your entire perspective related to taste and cooking. So, while you get yourself used to the ways of vegan cooking and eating, here are some of the best Vegan Recipes for you to try out and enjoy the joys of vegan cooking and eating.
One of the all time favorites among the Vegan Recipes is the Vegan Paella. This is actually a dish of Spanish origin. In the traditional recipe, seafood is used. However, for vegan cooking, the cashews used in the recipe replace the protein element of seafood.
Another of the best recipes that remains a favorite of vegans is the Avocado Grapefruit Salad. It has a creamy kind of texture and made with all vegan food items. The salad is really filling and delicious.
For those looking for something rich in flavor, you can always go for the Vegan Recipe for Coconut Vegetable curry. This dish has a very memorable flavor and you are very likely to try it again. The key to the rich flavor is to hold the amount of coconut milk you add to the recipe.
If you like your food to be strong in flavor, you can always make a Vegan Recipe with a good amount of spice. These best spices are the fresh ones. These have a unique aroma and flavor that you're not likely to forget anytime soon.
If you like dessert, you can check out many of the Vegan Recipes in dessert. You can make some of the best tasting cakes, pies and muffins. The coconut cake, carrot cake, fig spice pie and apple crisp and apple pie are the top rated of all vegan recipes.
In terms of substitutes, you can find many of them in the market for example cheese, butter, milk and other items. You can find your favorite brand of vegan substitute food items and use these items to add the touch of your personal taste to the recipes.
Whether you are looking for some delicious and filling breakfast, lunch, dinner or a simple snack, it is all there in vegan cooking in the form of various soups, dips, snacks, and salads along with full meals. You can always try for new food items and recipes and experiment with vegan food recipes.
Find out how [http://www.veganweightlosstips.com/]vegan recipe could change your lifestyle? Check it out now to understand the importance of [http://www.veganweightlosstips.com/category/vegan-recipes/]vegan recipe.
Article Source: [http://EzineArticles.com/?Best-of-Vegan-Recipes&id=6475393] Best of Vegan Recipes
When shifting to a vegan diet for the first time, the transformation can take some time. Not only that, you would also need to change your entire perspective related to taste and cooking. So, while you get yourself used to the ways of vegan cooking and eating, here are some of the best Vegan Recipes for you to try out and enjoy the joys of vegan cooking and eating.
One of the all time favorites among the Vegan Recipes is the Vegan Paella. This is actually a dish of Spanish origin. In the traditional recipe, seafood is used. However, for vegan cooking, the cashews used in the recipe replace the protein element of seafood.
Another of the best recipes that remains a favorite of vegans is the Avocado Grapefruit Salad. It has a creamy kind of texture and made with all vegan food items. The salad is really filling and delicious.
For those looking for something rich in flavor, you can always go for the Vegan Recipe for Coconut Vegetable curry. This dish has a very memorable flavor and you are very likely to try it again. The key to the rich flavor is to hold the amount of coconut milk you add to the recipe.
If you like your food to be strong in flavor, you can always make a Vegan Recipe with a good amount of spice. These best spices are the fresh ones. These have a unique aroma and flavor that you're not likely to forget anytime soon.
If you like dessert, you can check out many of the Vegan Recipes in dessert. You can make some of the best tasting cakes, pies and muffins. The coconut cake, carrot cake, fig spice pie and apple crisp and apple pie are the top rated of all vegan recipes.
In terms of substitutes, you can find many of them in the market for example cheese, butter, milk and other items. You can find your favorite brand of vegan substitute food items and use these items to add the touch of your personal taste to the recipes.
Whether you are looking for some delicious and filling breakfast, lunch, dinner or a simple snack, it is all there in vegan cooking in the form of various soups, dips, snacks, and salads along with full meals. You can always try for new food items and recipes and experiment with vegan food recipes.
Find out how [http://www.veganweightlosstips.com/]vegan recipe could change your lifestyle? Check it out now to understand the importance of [http://www.veganweightlosstips.com/category/vegan-recipes/]vegan recipe.
Article Source: [http://EzineArticles.com/?Best-of-Vegan-Recipes&id=6475393] Best of Vegan Recipes
Thursday, March 8, 2012
Tapioca Shoots (Leaves) - A Good Source of Fibre for Weight Loss?
By [http://ezinearticles.com/?expert=Peter_CH_Lim]Peter CH Lim
Tapioca is cultivated in many regions around the world. It is rather easy to cultivate this plant which has many uses especially as a food source. The tree can grow from mature woody stems and one just need to plant these on the ground. New leaves would start to grow on these mature stems after a few days. Once the tapioca plant is old enough and the tubers are ready for harvest, they are normally pulled out from the ground. The whole bunch of tubers would stick together when they are pulled out.
For some society, tapioca is a stable food and can be prepared in many different ways. Dry powdered tapioca tubers are often used as thickening agent. These inexpensive powdered tapioca tubers are easily available in most hypermarkets and convenient shops. The starch from the root extract of the plant is very suitable for making many types of cakes (kuih). It is also gluten free. Therefore, by products from this plant are often used in Vegan or Vegetarian food preparation. Tapioca can be deep fried, made into soups, stew, dumplings and cooked with meat. Crispy chips made from the tapioca roots are tasty. Apart from that tapioca can also be made into alcoholic beverages like Sakura or nijimanche (sweet beer).
However, tapioca tubers and leaves contain cynogenic glycosides which can cause acute cyanide poisoning if not prepared properly. Raw tapioca should not be eaten. The toxin found in red branched variety is less harmful than the green branched ones. The toxin levels are high during drought. If there is too much rain during harvesting, the tubers could have a tinge of stagnant pond water smell.
China is exploring the potential of cassava as biofuel. The largest cassava ethanol fuel plant started operation in Beihai, China in 2007. Cassava biofuel can in future replace our usual petroleum fuel. If this happens, then we would have a much environmental friendly alternative to the traditional petroleum fuel.
In Indonesia, dishes made from tapioca young shoots are quite popular. Since the leaves contain toxin, they should be boiled in water first before consumption. Tapioca leaves taste delicious with spicy fresh chillies. The leaves contain very little protein but have high fibre composition. The toxin effect of eating the leaves has not been thoroughly investigated by scientist. The leaves might hold the key prevent world food shortage crisis or might be effective for weight loss.
Examples of tapioca recipes are found in these links [http://veganformation.blogspot.com/2011/07/vegetarian-spicy-tapioca-shoots-recipe.html#links]Vegetarian Spicy Tapioca Shoots Recipe and [http://peteformation.blogspot.com/2010/10/simple-steamed-tapioca-with-brown-sugar.html]Steamed Tapioca with Brown Sugar.
Article Source: [http://EzineArticles.com/?Tapioca-Shoots-(Leaves)---A-Good-Source-of-Fibre-for-Weight-Loss?&id=6467947] Tapioca Shoots (Leaves) - A Good Source of Fibre for Weight Loss?
Tapioca is cultivated in many regions around the world. It is rather easy to cultivate this plant which has many uses especially as a food source. The tree can grow from mature woody stems and one just need to plant these on the ground. New leaves would start to grow on these mature stems after a few days. Once the tapioca plant is old enough and the tubers are ready for harvest, they are normally pulled out from the ground. The whole bunch of tubers would stick together when they are pulled out.
For some society, tapioca is a stable food and can be prepared in many different ways. Dry powdered tapioca tubers are often used as thickening agent. These inexpensive powdered tapioca tubers are easily available in most hypermarkets and convenient shops. The starch from the root extract of the plant is very suitable for making many types of cakes (kuih). It is also gluten free. Therefore, by products from this plant are often used in Vegan or Vegetarian food preparation. Tapioca can be deep fried, made into soups, stew, dumplings and cooked with meat. Crispy chips made from the tapioca roots are tasty. Apart from that tapioca can also be made into alcoholic beverages like Sakura or nijimanche (sweet beer).
However, tapioca tubers and leaves contain cynogenic glycosides which can cause acute cyanide poisoning if not prepared properly. Raw tapioca should not be eaten. The toxin found in red branched variety is less harmful than the green branched ones. The toxin levels are high during drought. If there is too much rain during harvesting, the tubers could have a tinge of stagnant pond water smell.
China is exploring the potential of cassava as biofuel. The largest cassava ethanol fuel plant started operation in Beihai, China in 2007. Cassava biofuel can in future replace our usual petroleum fuel. If this happens, then we would have a much environmental friendly alternative to the traditional petroleum fuel.
In Indonesia, dishes made from tapioca young shoots are quite popular. Since the leaves contain toxin, they should be boiled in water first before consumption. Tapioca leaves taste delicious with spicy fresh chillies. The leaves contain very little protein but have high fibre composition. The toxin effect of eating the leaves has not been thoroughly investigated by scientist. The leaves might hold the key prevent world food shortage crisis or might be effective for weight loss.
Examples of tapioca recipes are found in these links [http://veganformation.blogspot.com/2011/07/vegetarian-spicy-tapioca-shoots-recipe.html#links]Vegetarian Spicy Tapioca Shoots Recipe and [http://peteformation.blogspot.com/2010/10/simple-steamed-tapioca-with-brown-sugar.html]Steamed Tapioca with Brown Sugar.
Article Source: [http://EzineArticles.com/?Tapioca-Shoots-(Leaves)---A-Good-Source-of-Fibre-for-Weight-Loss?&id=6467947] Tapioca Shoots (Leaves) - A Good Source of Fibre for Weight Loss?
Tuesday, March 6, 2012
Portobello Mushroom Recipe and More
By [http://ezinearticles.com/?expert=Shaw_Rabadi]Shaw Rabadi
Portobello mushrooms contain potassium, sodium, phosphorus, and antioxidants important to the body. A Portobello mushroom is actually just a brown crimini mushroom that has grown to 4"-6" and diameter. This is the point that a crimini mushroom is named a Portobello. Always select firm, plump, solid mushrooms when shopping and avoid the dried looking ones because that is usually a sign of decomposition. The mushrooms should keep fresh about 5-6 days and if cooked, can be stored and frozen for several months. You can grill, oven roast, or saut� the mushrooms and can be prepared as a dish in themselves or cut up and added to sauces, salads, or used in place of meat dishes due to its heavy, earthy nature (similar to eggplant in that way).
There are some wonderful health benefits to adding mushrooms to your diet. A study has even showed that women who consumed fresh mushrooms daily were 64% less likely to develop breast cancer, and those that combined a mushroom diet with regular green tea consumption actually reduced their risk of breast cancer by nearly 90%... Talk about some serious health benefits!
One of the most popular appetizers at my restaurant is a baked Portobello mushroom with roasted peppers, chopped tomato, and goat cheese. I am glad to share this simple yet deliciously wonderful mushroom recipe with you!
Portobello Mushroom Dish
Prep time: 10 minutes
Ready in: 20 minutes
Serves: 6
Ingredients:
- Portobello Mushroom
-Olive Oil to drizzle
-1 cup roasted red peppers, chopped
-1 medium sized ripened tomato, chopped
-Goat or Feta cheese to sprinkle
-3 Cloves garlic, chopped
-2 tbsp basil pesto
Directions:
Drizzle the mushroom caps with olive oil. Spoon the roasted peppers, tomato, goat/feta cheese, and garlic into the center of the mushroom. Drizzle with pesto. Bake in preheated oven at 300 degrees for 8-10 minutes. Serve hot as an appetizer or on top of mixed greens as an entr�e.
Note: Artichoke hearts may be added for a heartier appetizer or meal. A drizzle of balsamic vinegar adds a tasty and flavorful dimension to the dish. Grill jumbo shrimp and place on top of the mushroom with lemon wedges and in the center of the plate for an impressive look.
Nutritional Information:
Serving size: 1/6 recipe, Calories 96, Total Fat 7g, Saturated Fat 3g, Cholesterol 8mg, Sodium 90mg, Total Carbohydrates 6g, Dietary Fiber 2g, Protein 4g
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/?Portobello-Mushroom-Recipe-and-More&id=6470895] Portobello Mushroom Recipe and More
Portobello mushrooms contain potassium, sodium, phosphorus, and antioxidants important to the body. A Portobello mushroom is actually just a brown crimini mushroom that has grown to 4"-6" and diameter. This is the point that a crimini mushroom is named a Portobello. Always select firm, plump, solid mushrooms when shopping and avoid the dried looking ones because that is usually a sign of decomposition. The mushrooms should keep fresh about 5-6 days and if cooked, can be stored and frozen for several months. You can grill, oven roast, or saut� the mushrooms and can be prepared as a dish in themselves or cut up and added to sauces, salads, or used in place of meat dishes due to its heavy, earthy nature (similar to eggplant in that way).
There are some wonderful health benefits to adding mushrooms to your diet. A study has even showed that women who consumed fresh mushrooms daily were 64% less likely to develop breast cancer, and those that combined a mushroom diet with regular green tea consumption actually reduced their risk of breast cancer by nearly 90%... Talk about some serious health benefits!
One of the most popular appetizers at my restaurant is a baked Portobello mushroom with roasted peppers, chopped tomato, and goat cheese. I am glad to share this simple yet deliciously wonderful mushroom recipe with you!
Portobello Mushroom Dish
Prep time: 10 minutes
Ready in: 20 minutes
Serves: 6
Ingredients:
- Portobello Mushroom
-Olive Oil to drizzle
-1 cup roasted red peppers, chopped
-1 medium sized ripened tomato, chopped
-Goat or Feta cheese to sprinkle
-3 Cloves garlic, chopped
-2 tbsp basil pesto
Directions:
Drizzle the mushroom caps with olive oil. Spoon the roasted peppers, tomato, goat/feta cheese, and garlic into the center of the mushroom. Drizzle with pesto. Bake in preheated oven at 300 degrees for 8-10 minutes. Serve hot as an appetizer or on top of mixed greens as an entr�e.
Note: Artichoke hearts may be added for a heartier appetizer or meal. A drizzle of balsamic vinegar adds a tasty and flavorful dimension to the dish. Grill jumbo shrimp and place on top of the mushroom with lemon wedges and in the center of the plate for an impressive look.
Nutritional Information:
Serving size: 1/6 recipe, Calories 96, Total Fat 7g, Saturated Fat 3g, Cholesterol 8mg, Sodium 90mg, Total Carbohydrates 6g, Dietary Fiber 2g, Protein 4g
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/?Portobello-Mushroom-Recipe-and-More&id=6470895] Portobello Mushroom Recipe and More
Sunday, March 4, 2012
Eggplant Parmigiana + Potato Gnocchi With Tomato Sauce
By [http://ezinearticles.com/?expert=Azer_Mimouna]Azer Mimouna
Eggplant parmigiana (parmigiana di melanzane):
2 large (1kg) eggplants coarse cooking salt
1/2 cu (125ml) olive oil
2 tablespoons olive oil, extra
1 medium (150g) onion, finely chopped
2 cloves garlic, crushed
2 * 425g cans tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
1/4 cup shredded fresh basil
400gmozzarella cheese, thinly sliced
1/3 cup (25g) grated Parmesan cheese
Preparation:
1. Cut eggplants into 1 cm slices, place on wire racks over oven trays, sprinkle with salt; stand 30 minutes. Rinse under cold water, drain on absorbent paper.
2. Place eggplant slices in single layer on lightly greased oven trays. Brush with oil. grill on both sides until lightly browned; drain on absorbent paper.
3. Heat extra oil in pan, add onion and garlic, cook, stirning, until onion is soft. Add undrained crushed tomatoes. paste and sugar, simmer, uncovered, about 10 minutes or until mixture is thickened slightly Stir in basil.
4. Grease shallow ovenproof dish (2 litre / 8 cup capacity). Pour half the tomato mixture into dish, top with half the eggplant slices, then half the mozzarella slices; sprinkle with parmesan. Repeat with remaining tomato mixture, eggplant slices, mozzarella slices and parmesan. Bake, uncovered, in moderately hot oven about 40 minutes or until cheese is melted.
Serves 6.
* Recipe can be made a day ahead.
* Storage: Covered, in refrigerator.
* Freeze: Suitable.
* Microwave: Not suitable.
POTATO GNOCCHI WITH TOMATO SAUCE (Gnocchi di Patata alla Salsa di Pomodororo)
5 medium (1kg) old potatoes, peeled, chopped
1 egg yolk
1/3 cup (25g) grated parmesan cheese
1/2 cup (75g) plain flour
TOMATO SAUCE
1 tablespoon olive oil
2 cloves garlic, crushed
12 medium (900g) egg tomatoes, pleed, chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1. Boil, steam or microwave potatoes until just tender, drain well, cool 10 minutes; mash. Combine mashed potatoes, egg yolk and cheese. Gradually add flour, mix well.
2. Divide dough into 4 portions. Roll each portion on lightly floured surface to from a sausage 2cm in diameter. Cut diagonally into 2. 5cm slices.
3. Just before serving, add gnocchi to large pan of boiling water, boil, uncovered, about 2 minutes or until gnocchi float to the surface; drain well. Serve gnocchi with tomato sauce.
Tomato Sauce: Heat oil in pan, add garlic, cook, stirring, 1 minute. Add tomatoes, simmer, uncovered, about 10 minutes or until thickened. Stir in herbs.
Serves 4.
+ Gnocchi can be prepared several hours ahead. Tomato sauce can be made a day ahead.
+ Storage: Gnocchi in a single layer on tray covered with baking paper, dusted with plain flour. Tomato sauce, covered, in refrigerator.
+ Freeze: Sauce suitable. http://recipes-meals.blogspot.com/
Article Source: [http://EzineArticles.com/?Eggplant-Parmigiana-+-Potato-Gnocchi-With-Tomato-Sauce&id=6473150] Eggplant Parmigiana + Potato Gnocchi With Tomato Sauce
Eggplant parmigiana (parmigiana di melanzane):
2 large (1kg) eggplants coarse cooking salt
1/2 cu (125ml) olive oil
2 tablespoons olive oil, extra
1 medium (150g) onion, finely chopped
2 cloves garlic, crushed
2 * 425g cans tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
1/4 cup shredded fresh basil
400gmozzarella cheese, thinly sliced
1/3 cup (25g) grated Parmesan cheese
Preparation:
1. Cut eggplants into 1 cm slices, place on wire racks over oven trays, sprinkle with salt; stand 30 minutes. Rinse under cold water, drain on absorbent paper.
2. Place eggplant slices in single layer on lightly greased oven trays. Brush with oil. grill on both sides until lightly browned; drain on absorbent paper.
3. Heat extra oil in pan, add onion and garlic, cook, stirning, until onion is soft. Add undrained crushed tomatoes. paste and sugar, simmer, uncovered, about 10 minutes or until mixture is thickened slightly Stir in basil.
4. Grease shallow ovenproof dish (2 litre / 8 cup capacity). Pour half the tomato mixture into dish, top with half the eggplant slices, then half the mozzarella slices; sprinkle with parmesan. Repeat with remaining tomato mixture, eggplant slices, mozzarella slices and parmesan. Bake, uncovered, in moderately hot oven about 40 minutes or until cheese is melted.
Serves 6.
* Recipe can be made a day ahead.
* Storage: Covered, in refrigerator.
* Freeze: Suitable.
* Microwave: Not suitable.
POTATO GNOCCHI WITH TOMATO SAUCE (Gnocchi di Patata alla Salsa di Pomodororo)
5 medium (1kg) old potatoes, peeled, chopped
1 egg yolk
1/3 cup (25g) grated parmesan cheese
1/2 cup (75g) plain flour
TOMATO SAUCE
1 tablespoon olive oil
2 cloves garlic, crushed
12 medium (900g) egg tomatoes, pleed, chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1. Boil, steam or microwave potatoes until just tender, drain well, cool 10 minutes; mash. Combine mashed potatoes, egg yolk and cheese. Gradually add flour, mix well.
2. Divide dough into 4 portions. Roll each portion on lightly floured surface to from a sausage 2cm in diameter. Cut diagonally into 2. 5cm slices.
3. Just before serving, add gnocchi to large pan of boiling water, boil, uncovered, about 2 minutes or until gnocchi float to the surface; drain well. Serve gnocchi with tomato sauce.
Tomato Sauce: Heat oil in pan, add garlic, cook, stirring, 1 minute. Add tomatoes, simmer, uncovered, about 10 minutes or until thickened. Stir in herbs.
Serves 4.
+ Gnocchi can be prepared several hours ahead. Tomato sauce can be made a day ahead.
+ Storage: Gnocchi in a single layer on tray covered with baking paper, dusted with plain flour. Tomato sauce, covered, in refrigerator.
+ Freeze: Sauce suitable. http://recipes-meals.blogspot.com/
Article Source: [http://EzineArticles.com/?Eggplant-Parmigiana-+-Potato-Gnocchi-With-Tomato-Sauce&id=6473150] Eggplant Parmigiana + Potato Gnocchi With Tomato Sauce
Friday, March 2, 2012
Useful Tips for Vegan Cooking Substitutes
By [http://ezinearticles.com/?expert=Boyd_Doustdar]Boyd Doustdar
Everyone wishes to eat perfect and have a nutritious diet that is healthy for the mind as well as for the body. When one shifts to a vegan diet, it means ceasing the eating of meat or any other animal-derived products. This also includes eggs as well as cheese. While the eating habits require some time to adjust, cooking vegan is a tricky part, and one needs to learn relatively new ways of cooking using ingredients that are not in any way derived from animals.
One of the important things after adopting a vegan diet is transforming your favorite recipes into vegan ones so you can enjoy them even after becoming a vegan. There are some tips that can be helpful for the people who are new at cooking vegan food.
If you are Cooking Vegan and making something that requires milk, you can use one of the many milk alternatives available in the market. You can try out different vegan milk brands and then settle for the one you think tastes best.
If your new Vegan Cooking involves the use of butter in a recipe, there is also a substitute for that. You can make use of extra virgin olive oil or alternatively use vegetable oil to fill in for the butter. In case your recipe involves baking and use of butter, you should try coconut oil.
Vegan Cooking also means substituting eggs in recipes. In egg recipes, wherever you want it to be eggless, you can use tofu.
In your vegan food recipes, incorporate as much of the vegan food elements as you can so that you can get used to the fabulous taste of those foods. These majorly include nuts, vegetables, whole grain foods and fruits.
You should avoid the use of processed foods in your recipes while cooking vegan. This will give you the true taste of vegan diet.
You should make soy milk and water the main ingredients of your vegan diet when cooking. These elements boost the effectiveness of the vegan diet.
Make yourself used to using fresh ingredients in your vegan cooking. This involves fresh fruits and vegetables and also fresh spices.
For the first few days, it might be difficult to adjust with the taste of vegan recipes and cooking Vegan food can be a little hard. However, as the time progress, you will definitely get used to it and also begin to enjoy your new vegan diet.
Would you like to have detailed book on [http://www.veganweightlosstips.com/category/vegan-cooking/]cooking vegan? Find out how you could benefit from [http://www.veganweightlosstips.com/]vegan cooking.
Article Source: [http://EzineArticles.com/?Useful-Tips-for-Vegan-Cooking-Substitutes&id=6475907] Useful Tips for Vegan Cooking Substitutes
Everyone wishes to eat perfect and have a nutritious diet that is healthy for the mind as well as for the body. When one shifts to a vegan diet, it means ceasing the eating of meat or any other animal-derived products. This also includes eggs as well as cheese. While the eating habits require some time to adjust, cooking vegan is a tricky part, and one needs to learn relatively new ways of cooking using ingredients that are not in any way derived from animals.
One of the important things after adopting a vegan diet is transforming your favorite recipes into vegan ones so you can enjoy them even after becoming a vegan. There are some tips that can be helpful for the people who are new at cooking vegan food.
If you are Cooking Vegan and making something that requires milk, you can use one of the many milk alternatives available in the market. You can try out different vegan milk brands and then settle for the one you think tastes best.
If your new Vegan Cooking involves the use of butter in a recipe, there is also a substitute for that. You can make use of extra virgin olive oil or alternatively use vegetable oil to fill in for the butter. In case your recipe involves baking and use of butter, you should try coconut oil.
Vegan Cooking also means substituting eggs in recipes. In egg recipes, wherever you want it to be eggless, you can use tofu.
In your vegan food recipes, incorporate as much of the vegan food elements as you can so that you can get used to the fabulous taste of those foods. These majorly include nuts, vegetables, whole grain foods and fruits.
You should avoid the use of processed foods in your recipes while cooking vegan. This will give you the true taste of vegan diet.
You should make soy milk and water the main ingredients of your vegan diet when cooking. These elements boost the effectiveness of the vegan diet.
Make yourself used to using fresh ingredients in your vegan cooking. This involves fresh fruits and vegetables and also fresh spices.
For the first few days, it might be difficult to adjust with the taste of vegan recipes and cooking Vegan food can be a little hard. However, as the time progress, you will definitely get used to it and also begin to enjoy your new vegan diet.
Would you like to have detailed book on [http://www.veganweightlosstips.com/category/vegan-cooking/]cooking vegan? Find out how you could benefit from [http://www.veganweightlosstips.com/]vegan cooking.
Article Source: [http://EzineArticles.com/?Useful-Tips-for-Vegan-Cooking-Substitutes&id=6475907] Useful Tips for Vegan Cooking Substitutes
Subscribe to:
Posts (Atom)