Eat your vegetables. Curried potato hash with baby spinach Uh, it's cold.
Not sure if anyone's mentioned that yet. Had you noticed? If for some insane reason you insist on going outside, might I suggest that you put on a hat? Then...wrap yourself in a ... White Bean Soup I didn't make this soup today. Grits ‘n greens ‘n tomatoes Hello all! Homemade tomato juice (and gazpacho) Howdy! Summer rolls My deadline for posting summer rolls passed last fall, but the opportunity rolled back around just yesterday.
Harissa. Being Vegan. Vegan Health. Finding Vegan. Vegan cooking. Vegan. Vegan. Vegan Sites. Vegan desserts. Moroccan Bean Soup. This is by far my favorite soup, ever. Well at least at this point in my life. I usually call it Moroccan Lentil soup but since I already posted a Lentil Soup on here I did not want to confuse anyone. I can live on this soup for days and it may be my last meal if my stomach can handle the spice in my golden years. It is also super healthy (I hope at least) loaded with protein and spicy, but with just the right layer of spices. I have given out recipe for this soup to at least dozen people so I don’t think it is me, It’s them. Broccoli Pancakes. 1.
Cut the florets off the head of the broccoli and separate them by cutting the large ones in half so they are all more or less the same size. You should have about 3 cups. Discard the stalks, or save them along with any remaining florets to use in soup or a vegetable stir-fry. 2. Bring 1/2 cup water to a boil in a medium pan, then drop in the broccoli florets, cover, and let steam as they cook, for 3 minutes. 3. Veg For Life - A Farm Sanctuary Campaign. The Vegetarian Resource Group (VRG) Vegan and Vegetarian Recipes For more VRG recipes, see Food, Cooking, and Recipes in the Vegetarian Journal index, as well as back issues of Vegetarian Journal and Foodservice Update.
Or search our website for the type of recipe you want. Also check out our Frequently Requested Recipes. Books Join The VRG with $35 via our subscription form, and receive the Vegetarian Journal for two years and a copy of Simply Vegan! Help yourself and others. Click here for ways to support this website and The Vegetarian Resource Group. © 1996-2014 The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. (410) 366-8343. The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Any page on this site may be reproduced for non-commercial use if left intact with credit given to The Vegetarian Resource Group and each page linked to www.vrg.org Web site questions or comments? Chinese Crispy Fried Tofu with Sweet Chili Sauce Recipe. It feels like yesterday, but the memory is fresh.
Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet. At times I used to buy other stuff that caught my fancy apart from the list my mom provided. So on this particular day, this packet with something called as "tofu", went into my basket.
I, in fact, thought it was probably another "brand" of Paneer and even wondered at the peculiar name ( ..those naive days!!!) Once home, my mom had a different story to tell. In fact I think I love it even more (if that's even possible!) References recipe minimally adapted from the best international recipe Basic Information Prep Time: Under 15 min.
Tofu 101: Your Guide To All Things Tofu! Readers, meet tofu.
Tofu, meet readers. Welcome to Tofu 101: a guide to the what, why and how of all things tofu. Class is now in session! What Tofu is made similar to cheese, and starts with extracting soy milk from ground, cooked soybeans. The more the tofu is pressed, the firmer it becomes. Silken tofu is great for adding to smoothies or scrambling like eggs, while firm or extra firm (my fave) is best for using in everyday dishes. Why Tofu is a great source of protein for those looking for a meat alternative, and it’s also high in calcium, iron and contains no cholesterol. Plus, it’s so versatile! The nutrition and versatility is great, but the TASTE is what I really love. I also really like eating tofu raw, adding it to cold salads and such. What I’m sure you really want to know though is, what’s the texture like?