Getting The Protein You Need

Photo by Kelly Rossiter Hands down, the number one response I get from people when I mention that my children are both vegetarian is "but how do they get enough protein?" Getting your daily requirement of protein is actually pretty easy. In fact, if you are eating meat, chances are you are consuming more protein than you need. According to the Canada Food Guide adult men require three servings of meat alternatives and women require two per day. 3/4 cup of cooked beans or tofu translates into one serving, as do two eggs or two tablespoons of peanut butter. There's no question that using dried chickpeas or beans takes a bit of forethought because you have to soak them overnight before cooking them, but if you soak them on a Saturday night and cook them on a Sunday morning, you'll have enough to use for your meals during the week. This recipe was very easy and absolutely fantastic. Photo by Kelly Rossiter Baked Quinoa with Spinach and Cheese 1. 2. 3. 4. From the New York Times

Fatfree Vegan Recipes Veggie Belly | Vegetarian & Vegan recipes food blog Quinoa Salad Recipe Main Ingredients: Quinoa: 1 cupWater: 2 cupsZucchini: 1, chopped Red bell pepper: 1, choppedOlive Oil: 1+2 tbspFresh lemon juice: 2 tbspFresh parsley: 2 tbsp, finely choppedSaltPepper Directions: 1. 2. 3. 4. Published on November 1, 2009 Herbs & Spices in this Recipe: More Vegetarian Recipes: Rawmazing Veggie Lasagna Pages This Blog Friday, February 24, 2012 Veggie Lasagna Oh my... Lasagna... 15 lasagna no boil noodles200g cottage cheese1 1/2 cup gouda cheese, grated (or maybe more?) Posted by Gaby at 11:17 Email ThisBlogThis! Labels: Cheese, vegetables 13 comments: Purabi Naha25 February 2012 08:31This looks awesome!! Load more... Newer PostOlder PostHome

Vegan Health Home Page Feast on the Cheap avocado strawberry + goat cheese sandwich I am about to show you something that is way too much fun. And amazingly delicious! Maybe sandwiches aren’t what you call fun but this may change that. Remember last week when I was talking about how I only like avocado mixed in things or made into guacamole? After our Sunday bike ride, gardening, house cleaning, and still being wiped from Saturday’s hike, all of a sudden I needed food fast! I mashed up an avocado with salt, threw 2 slices of bread in the toaster, and slathered it on. I know a million people have made avocado toast before. But today we take avocado toast to the next level with a few simple variations. But then I’ll just move to the next berry that is. Two variations are hot + two are cold. I melted a rich + creamy goat’s milk mozzarella over top. Open-faced sandwiches used to be a childhood favorite. But you always have the option to smash it into a sandwich. Print this! Avocado Strawberry + Goat Cheese Sandwich [cold] Sautéed Strawberry Avocado + Goat Cheese Sandwich [hot]

Crispy, Garlicky Smashed Potatoes with Gremolata - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes Welcome to Herbivoracious! If this is your first visit, please start here. A whole head of garlic. This is one of those recipes you can become famous for with your friends and family. It is very easy to make, you just have to have the nerve to use a whole head of fresh garlic and plenty of good olive oil, and the patience to roast the potatoes until the skins crisp up. Tom Douglas serves something similar to this as a side at his Greek-inspired Lola. Gremolata is a simple condiment of finely minced parsley, lemon zest and usually garlic. Crispy, Garlicky Smashed Potatoes with GremolataVegetarian, vegan, and gluten-freeServes 6 5 pounds small (golf-ball sized) waxy potatoes, any color1/2 cup extra virgin olive oil1 head garlic, cloves peeled and finely minced – not crushedKosher saltbig handful flat-leaf parsley leaveszest of 1/2 lemonflaky sea saltPreheat oven to 450.

Soft Buttery Pretzels and Pretzel Bites I love soft pretzels, but I hate having to go to the mall to get a good one. I always wanted to make them at home, but assumed they were really hard work. I’d heard about how they need to be steamed or boiled before baking and that it’s a touchy process, so I just steered clear and hit up the pretzel joint whenever I was at the mall. A few years ago, though, the hubster decided to give them a shot. …and there was! All you need is yeast, salt, canola oil, all-purpose flour, sugar, and warm water (around 110 degrees). Once the dough is doubled in size, turn onto a clean, dry surface ( dust with flour, if necessary) and divide it into 12 equal pieces (about three and a half ounces each). Roll each piece into a rope, about 18 inches long. To shape the rope into a giant pretzel, lay it on the counter in a “U” shape. Wrap the right side of the “U” down, pulling the end towards the right and laying it over the bend in the dough. Now for the best part! Ingredients Recipe by Darla

Garlic Potato Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides

Irish Soda Bread Hey y’all! So I’m a little bit Irish–enough to have freckles but not enough to feel like I’m allowed to wear “Kiss Me I’m Irish” tee-shirts and drink myself into a stupor on the 17th of March. Plus, I’m not really the drink-myself-into-oblivion type of person as it is. I am, however, the cook-according-to-the-occasion type of person, so you get to experience Irish weekend…after St. Irish soda bread. Irish Soda Bread (recipe adapted from Edible Ireland) 2 C whole-wheat flour2 C all-purpose flour1 t salt1 t baking soda1 2/3 C buttermilk (I used 7 T dry buttermilk powder and 1 2/3 C water, separated) Preheat the oven to 400 degrees. Add the liquid (either buttermilk or the water if using dried buttermilk), and mix until combined using the flat beater paddle (or by hand, of course). I always pull a stool out from under the table for Henry to sit on. I’m okay with two paws on the table…just not four. Cut a deep “X” into the top using a sharp knife. Let it cool thoroughly before slicing.

10 Japanese foods you can make at home worldwide Even though Japanese cuisine has more or less infiltrated most of the major cities worldwide, domestic foodstuffs and condiments still remain mostly inaccessible and rare in most countries. Japanese blogger Madame Riri shares a list of 10 Japanese foods that can be made at home, no matter where that may be. We’d like to call it the lifesaver list for Japanese abroad, or the inspiration list for non-Japanese who would love an authentic taste of Japan in their own kitchen. 1. In Japan, “yakisoba” or Chinese noodles can be readily bought at supermarkets for as low as 30 yen per serving. Simply throw in some sodium bicarbonate, otherwise known as baking soda, together with some salt when boiling the pasta. 2. “Natto,” fermented soybeans, is a traditional Japanese food known for its slimy texture and characteristic smell, which earned it the nickname of “stinky beans” among many non-Japanese people. 3. The all-time favorite Japanese style dressing within and outside of Japan. 4. 5. 6. 7. 8.