The Vegetarian Resource Group 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?
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? Now, I use a tofu press to press out even more of the water my extra firm tofu comes packed in, just to get it that much more firm, but it’s totally not necessary. How Wok oil
Roasted Cauliflower Totally addicting bar snack or nutritious side dish? You decide. I am completely fine with it being both. Incidentally, Desmond loves this as much as Paul and I do. We tend to eat it with our fingers before dinner. Roasted Cauliflower 1 medium head cauliflowerabout 2 tablespoons canola oilabout 1/2 teaspoon garam masalaabout 1/2 teaspoon saltabout 1 tablespoon minced fresh cilantro (optional) Heat the oven to 400. 5 Simple Veggie Dinner Ideas Here are five veggie dinner ideas for during the week: {Photo courtesy of Tomatoes and Friends} Quinoa, Black Bean, and Mango Salad – A must-try summer salad! CLICK HERE for the recipe. {Photo courtesy of Little House of Veggies} Morgan’s Crispy Vegetable Lavash Wraps with Spicy Hummus Dip! Guacamole Portobello Mushroom. {Photo courtesy of Rhymes with Vegan} A crowd-pleasing pasta salad. {Photo courtesy of PeaSoupEats}CLICK HERE for the recipe to this beautiful veggie and rice stir-fry.
Vegan Health Home Page Vegan Ricotta and Spinach Lasagna for Two « Quiche-a-Week 1/2 lasagna: 376 calories // 27g carbs // 27g fat // 11g protein // 4g fiber // 4g sugar Back at the end of June (I checked Foursquare [it does have a point!]), my dad came to visit me in New York. would you like some haphazardly placed basil leaves that speak to my laissez faire lifestyle? The standout, at-least-one-person-at-your-table-has-to-order-it, miraculous entree is the Zucchini, Local Heirloom Tomato Lasagna. I find this half 4″ lasagna incredibly intimidating.That’s just a lot of layers, man. Because their full lasagna recipe sounds exhausting, I just made Pure Food and Wine’s vegan pine nut based ricotta cheese. That’s right. Vegan Ricotta and Spinach Lasagna for Two…or One Really, Really Hungry Vegan.Ricotta recipe poached from Pure Food and Wine Vegan Ricotta Ingredients (you’ll use about ⅓ of this later on): For the lasagna: Make your vegan ricotta, dreamers: Soak the pine nuts for at least an hour in a jar or something with about an inch of water topping the nuts. Like this:
Fatfree Vegan Recipes Chinese Crispy Fried Tofu 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 Cook Time: Under 15 min Serves: 4 people Ingredients Tips 1. Method Slice the tofu into cubes/1-inch thick slabs. Make sure to blend it well. Coat it well.
Vegan Warm Chickpea and Salad Receive our weekly newsletter to get a sneak peek at upcoming articles, special giveaways, and behind-the-scenes information. We do not sell, spam, or share your email address. Click here to sign up. Warm Chickpea and Artichoke Salad Ingredients: 5 Tbsp (75 ml) extra virgin olive oil, divided juice of 1 lemon2 tsp (10 ml) dried basil, or use 1-2 Tbsp (15-30 ml) fresh, finely chopped1 tsp (5 ml) dried oregano1/4 cup (60 ml) fresh parsley, chopped2 cloves garlic, minced1/2 tsp (2.5 ml) fine sea salt, or more, to taste1-1/2 cups (360 ml) cooked chickpeas, well drained (canned are fine; rinse well before using)6-8 artichoke hearts (about one large can), drained and sliced lengthwise1/3 cup (55 g) natural almonds with skin, coarsely choppedDirections: In the bottom of a large bowl, whisk together 3 Tbsp (45 ml) of the olive oil, lemon juice, basil, oregano, parsley, garlic and sea salt. In a large frypan, heat another 1 Tbsp (15 ml) oil.
Spinach Tofu Patties I love vegetarian burgers because they're usually packed with lots of vegetables and other yummy ingredients, and there are so many ways to enjoy them - you can put them in between a bun and dress them up with your favourite toppings, but they are often just as good or even better on their own, without the bun! These patties definitely fit into the latter category. They are so flavourful that I preferred to just eat them with a fork rather than hiding them in a bun underneath other toppings. The patties themselves are actually made with tofu, but you would probably never guess just by looking at them (and you could probably serve these to a tofu-hater without them knowing either!) They are also filled with spinach and asian flavours like sesame oil and soy sauce. I decided to add some peanut butter to mine too, to go with a sort of asian peanut sauce theme. Spinach Tofu Patties Adapted from Joanne of Eats Well With Others, as seen on Marcus Samuelsson's Blog Makes enough for 4 patties.
Baked Felafel Sandwiches Recipe : Prev Recipe Next Recipe Baked Felafel Sandwiches Recipe courtesy of Ellie Krieger Show: Healthy Appetite with Ellie Krieger Episode: Good Cooking Baked Felafel Sandwiches 32 Reviews Save Recipe Level: Easy Total: 1 hr Prep: 20 min Cook: 40 min Yield: 4 servings Nutrition Info Share This Recipe Felafel: Tahini Sauce: Salad: View Shopping List Preheat oven to 425 degrees F. Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Niacin, Vitamin C, Folate, Vitamin K, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc Good source of: Riboflavin, Vitamin B6, Calcium 2007, Ellie Krieger All Rights Reserved Add a Note Categories: Vegetarian Middle Eastern Recipes Falafel Recipes Beans and Legumes Main Dish Lunch High Fiber Vegan More from: The Best Christmas Recipes Quick & Easy More Beans-and-legumes Recipes 5 Ingredients or Less Highly Rated Three Ingredient Baked Beans Chickpea Salad Sandwiches Spicy Baked Chickpeas Falafel Sandwiches with Sesame Mint Yogurt Sauce Your Rating: