I love cheese. But, as we all know, it is loaded with fat and other not so good for you items. So, as I attempt to continue my journey towards veganism, I decided to “throw” together some tofu, vegetables, and seasonings and combine that with a cheezy and yummy vegan sauce. The great think about this recipe is that you will have some vegan cheese sauce left-over. You can add the sauce to some elbow macaroni noodles for instant vegan mac and cheese, or pour it over some tortilla chips and add some olives, tomatoes, onions, salsa, and presto…you’ve got vegan cheese nachos.
P.S. – This is a great way to start replacing eggs and diary in your diet, that is of course if that is what you want to do. Come back here, and let us know whether you loved it or hated it! Inquiring vegetarian minds want to know.
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Until Next Time…
Happy, Healthy, Vegetarian Eatin’
All food pyramids are not created equal. The beloved “USDA Food Pyramid” that we all grew up loving and were reminded of everyday in school, does not quite satisfy the nutritional needs of vegetarians and vegans. Two reasons why many people fall off the “vegetarian wagon” are: they do not “feel full (satisfied)” or they became sick. The main causes of these two ill symptoms of vegetarianism are rooted in one issue; the lack of nutritional foods and supplements to support the body. Often times, vegetarians don’t know how to eat properly thus leading to feeling sick or not feeling full and satisfied. This leads to vegetarians loading up on veggie burgers, pre-packaged foods, pizza, cheese sandwiches and junk food.
To prevent vegetarians from failing at their lifestyle and diet; to prevent vegetarians and vegans from eating too much of the wrong types of foods (i.e. veggie burgers, soy-based meat alternatives, and carbohydrates) and to prevent vegetarians from getting sick, here is a vegetarian food pyramid to empower vegetarians and vegans with the foods that they should focus on eating everyday to support their bodies and their appetites.
Vegetables and Fruits – The foundation of the vegetarian diet should be fresh vegetables; hence the word “vegetarian.” (no duh) Vegetarians should eat at least 6 servings per day of vegetables and fruits. Are you getting your six servings per day? This is really important because the plant kingdom provides many nutrients, vitamins and trace minerals that vegetarians and vegans need to provide their bodies with energy and vitamins to support cell growth. Avoid canned fruits and vegetables as these types of products do not add much value to the body. Instead, opt to eat fresh or lightly steamed vegetables to maximize the healthy benefits that the plant kingdom has to offer. Vegetables and fruits are also packed with fiber and are a great way to naturally cleanse the body. Vegetarians will be surprised at just how much energy they can experience just by eating fresh vegetables and fruit.
Pasta, Rice, Whole Grains, Cereals, and Bread – Remember a couple of years ago, everyone was “anti-carbohydrates?” During that time, carbohydrates caught a bad rap. The trick is eating complex carbohydrates in moderation. As a vegetarian, grains and pastas are a staple of this meatless diet. Vegetarians and vegans should not eliminate this important fuel from their diets. Just make sure you are eating at 4 servings per day to support the functioning of the brain and provide your body with amino acids that can be paired up with other foods eaten in the diet to make essential amino acids.
Legumes (beans), Seeds, Nuts – Beans and nuts are great sources of healthy fats, fiber and proteins for the vegetarian diet. 3 servings is the ideal amount that vegetarians and vegans should consume to have a balanced meatless diet. Try to avoid canned beans because these beans are loaded with preservatives and salt. To really receive the most nutritional value from beans, use dried beans cooked slowly in a crock-pot.
Meat Alternatives – Meat alternatives such as veggie burgers, textured vegetable protein (TVP), tempeh, tofu, and seitan should be limited to about 2 servings per day. It is better to eat tofu, seitan, and tempeh then it is to eat the processed “faux meat” products on the market. The less processed the foods, the more nutrients vegetarians and vegans will receive from the meatless delights.
Fats, Oils, Sweets – Incorporate fats, sweets, and oils in to the vegetarian or vegan diet sparingly. When selecting fats and oils to eat or cook with, try to select the healthier fats such as oils from avocado and olive oil. You can apply the same principal for sweets. Try using agave or applesauce as sweeteners instead of sugar. If sugar is all you have access to, try cooking with the raw sugar cane.
If you are a vegetarian that consumes dairy and eggs or a lacto-ovo vegetarian, then you want to make sure that you are consuming no more than 3 servings per day of dairy products such as cheese and milk. If you eat eggs then you should eat eggs sparingly. Only 2 to 3 times per week.
As a vegetarian, your primary goal is to have a healthy and diverse diet that includes a range of different meatless foods. Eat a variety of the foods in the vegetarian and vegan pyramid to ensure that a strong dietary foundation has been established to support the commitment to a meatless lifestyle and the commitment to a healthy life.
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Until Next Time…
Happy, Healthy, Vegetarian Eatin’
Believe it or not, I was not born a vegetarian. I had to work hard at it and I did take baby steps. I didn’t just jump right in to the vegetarian lifestyle. I began eliminating meat from my diet at the age of 12. I had to figure it out (and I am still trying to figure it out) and learn how to replace meat with healthy foods that would not only nourish my body, but keep me feeling full and just as important, tasted great. ‘My father, the vegan,’ was a vegetarian for a couple of years, then became a vegan. So as I took my journey to become a vegetarian, there was a point in time when I was still eating seafood (and no other flesh) and I remember him saying to me, “Ebbie Webbie (that’s what he calls me) when are you going to become a REAL VEGETARIAN?” I was like what, are you kidding me? I thought I was a real vegetarian. Who defines who the real vegetarians are? Are you less of a vegetarian because you eat dairy, eggs, or fish? My answer is “no” but others would say differently. Either way, you have to start the vegetarian transition somewhere and to help you design a meatless plan that works best for you, here are 10 different types of vegetarian diets that you can adopt to assist you with becoming a “real” vegetarian: Continue reading What Type of Vegetarian Are You? – 10 Ways To Go Meatless and Transition To A Vegetarian Lifestyle
Seitan, what exactly is it? If you don’t know what this wheat gluten is and how you can incorporate it into your vegetarian diet, do not worry. I have been walking the meatless path for the past 17 years and I just discovered the versatility and deliciousness of seitan a couple of years ago. Seitan, also known as gluten or wheat meat, is a very universal form of meat substitute and was first cooked and perfected in Asian cuisines. Asian cooks and chefs have mastered the art of creating diverse forms of seitan to be used as a meat substitute, (particularly “mock chicken” or “mock duck”) for just about any meal. When you decide to give seitan a try (and give tofu a break) you can purchase seitan in strips, cubes, and shapes that resemble “meat products” at your local health food store. For more options of different forms of seitan to cook with, I highly encourage you to visit a nearby Asian Supermarket.
Seitan is not only a great meat substitute (or even tofu substitute if you cook with it frequently), but it is also an excellent source of protein and fiber, all without the meat and you guessed it, fat.
And you know what else?
Seitan has even more protein per serving than tofu. But the major difference between seitan’s and tofu’s protein elements is that seitan is not a perfect protein like tofu. When eating and preparing seitan, you may want to compliment it with vegetables, legumes, or even dairy. As seitan is a meatless form of protein, it does not contain any cholesterol or saturated fats and it is a source of Vitamin B and Iron.
Now that you have an idea of the origin and nutritional benefits of seitan, how do you prepare it? What are some quick but delicious ways you can incorporate seitan in to your vegetarian or vegan diet? I am going to share with a handful of cooking tips to ensure that you retain the healthy and nutritional state of seitan and 3 delicious ways to prepare a setian based meal for you and your family. And who knows, these setian inspired methods just may impress a couple of your meat eating friends.
Seitan Cooking Tips:
As most packaged seitan is stored in a broth, which is usually high in sodium, try rinsing and soaking the seitan in water before cooking it (if you are not cooking it in its own broth). Or make sure to minimize the amounts of salt you use when cooking with seitan. If you are using the broth the seitan was packaged in, I would suggest not adding any salt to your dish at all.
To ensure that you reap the no cholesterol and saturated fats benefits of setian, refrain from deep frying seitan (I know this may be hard for some of you, I know it is for me). When you deep fry setian, you will change the fat content of this protein. One minute you have a low-fat food then once it hits the hot oil, you now have a fatty food.
3 Ways to Prepare Seitan – The Vegetarian Chicken:
Barbecue Seitan: Don’t settle for veggie burgers during the barbecue and cookout season. Instead treat your vegetarian taste buds to a tasty batch of barbecue seitan. Just marinate seitan in your favorite store bought or secret recipe homemade (yummy) sauce in the refrigerator overnight. Next, heat up your propane or charcoal grill, place your barbecued seitan on the clean greased grill (or use aluminum to make sure seitan doesn’t stick or fall through the grates of the grill) and grill on each side for 5 minutes or until charred grill marks are visible. Instant presto (not really presto though)…you have a barbecued meatless meal that can compete with any BBQ chicken. And you know what? If it is too cold to grill outside, just make baked barbecue seitan. Place the marinated seitan in the oven, instead of the grill, and bake for 20 – 25 minutes on 350 degrees.
Setian Noodle Soup: When it’s cold outside, we all (herbivores and carnivores) want “a little something – something” to warm up our insides and bones. Instead of “chicken noodle soup” just make a huge pot of “seitan noodle soup.” This soupy recipe may sound intimidating, but trust me it’s not. In a large pot add some vegetable broth, egg noodles, elbow macaroni, or your favorite pasta, chopped celery, carrots, onions, frozen peas and boil for 5 minutes. Next, you will want to add some chopped or cubed setian (your vegetarian chicken) to the soup along with some salt and pepper. Reduce eat to low, and simmer for 15 minutes or until noodles are soft.
Ground Seitan: Why use ground chicken or ground beef when you can go meatless and use ground seitan instead. Seitan is a good way to prepare a meatless dinner if you are just transiting to a vegetarian lifestyle or cooking for meat eaters. Seitan has a similar texture to meat that helps non-vegetarians or new vegetarians adjust to consuming mock meat or meat substitutes. To create a flavorful ground seitan to use in your next pot of vegetarian chili or vegetarian tacos, place seitan cubes, paprika, minced garlic, chili powder, crushed red pepper flakes, cumin, onion powder, and turmeric in a food processor and pulse/chop until it resembles crumbles. Next, heat a skillet and drizzle with some vegetable and add seasoned ground seitan to the skillet and brown.
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Until Next Time…
Happy, Healthy, Vegetarian Eatin’
Okay we have all, ate some point in our lives, eat french fries, hash browns, baked potatoes with all the toppings, twice baked potatoes (I am still not sure what those are all about), potato skins, and even potato soup. I was trying to think of a creative way to incorporate my love for the almighty potato in to a side dish that could be enjoyed any time of the day. This vegan friendly potato dish is simple to prepare and great to enjoy.
P.S. – So what do you think about this take on how to prepare potatoes. Come back here, and let us know whether you loved it or hated it! Inquiring vegetarian minds want to know.
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Vegan Jerk Tempeh – This low-fat and high-protein meal is absolutely delicious. It is packed with heat and flavor. Now I love spicy food and the Habanero Peppers that are is in this Caribbean inspired sauce definitely sets it all off. You can whip this up, freeze it and enjoy it all week. In this video recipe I serve the Vegan Jerk Tempeh with fresh mixed greens but you can serve it with brown rice or just enjoy it by itself. Either way, it is allll goood! This recipe is from the Vegetarian Meal Plan Challenge. Click here to view more of these delicious and nutritious vegan and vegetarian recipes.
P.S. – There are so many ways to be creative with this dish. I must say, by far, this has to be one of my favorite recipes from the Easy Veggie Meal Plan Challenge. Let me know if you agree or disagree
P.P.S. – It is time to join me on my Vegetarian Challenge. If you have not done so and you are pumped up about it, then join me by clicking here! If you still want to see how the Vegetarian Challenge works, then make sure you subscribe below, by entering your name and email address so I can email you updates!
Tempeh is made of whole, cooked soybeans infused with a culture to form a dense, chewy cake. It is a great source of
Slices of Tempeh
fiber protein, polyunsaturated fats and lecithin, as well as useful amounts of calcium, iron, magnesium, potassium, and some B vitamins. It is also full of great flavor and endless cooking possibilities. See as though Tempeh is made from fermented soybeans, which is a healthier way to consume soybeans, this makes Tempeh a preferred plant based protein for many vegetarians. If you don’t know much about Tempeh, here is your chance to become acquainted with this perfect protein and the reasons why you should gobble up this whole food. Continue reading 5 Delicious and Nutritious Reasons to Eat and Enjoy Tempeh, The Other Complete Vegetarian Protein.
I absolutely love and enjoy mushrooms. So what they are a fungus…LOL…They go great on pizza, in sauces, sauteed with other vegetables, and even in stir-fry dishes. The a zillion ways to enjoy the nutritional value and awesome taste of Mushrooms. In this vegetarian video recipe, I decide to “stuff” my mushrooms with a meatless filling full of flavor and taste. These vegetarian and vegan friendly stuffed appetizers will become your new party and family favorite.
P.S. - Try it out and let me know what you think. It may become one of your favorites. Come back here, and let us know whether you loved it or hated it! Inquiring vegetarian minds want to know.
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I have been a vegetarian for quite some time now. I started out as a pollo-pescatarian (some may not consider this to be a vegetarian) when I was 12 years old. From there I eliminated other meats until I became the “full fledged” vegetarian you all know me as today! Now, I definitely have my good and bad days as a vegetarian. Sometimes I eat great healthy foods and on other days, not so much.
I am challenging myself and YOU of course, to become healthier vegetarians. That is why I am inviting you to join me on this 90 day Vegetarian Challenge.
P.S. – So who’s coming with me? Who wants to revamp their vegetarian eating habits to become a healthier and energetic vegetarian? Trust me, this will be a fun and yummy journey we embark on together! To get started click here to get your vegetarian meal plan.
P.P.S. – Not convinced? No worries. Visit the Vegetarian Challenge Page to view more videos and get more information before you commit. Also, to stay up to date on my progress and the delicious recipes I will be preparing during the challenge, make sure you subscribe below by entering your name and email address.
I don’t know about you, but tofu is my preferred vegetarian protein. As a food lover and a novice cook, I can
Enjoy Tofu Fried
appreciate the flexibility tofu offers with flavors and preparation. I like to think of tofu as a blank canvas (just stay with me here) that I am able to shape and mold in to a flavorful masterpiece dish. Just think about it for a second. Tofu is a fairly bland food until you get creative with it and add your own spices, herbs, and personal touch to produce a tasty meal that doesn’t resemble the white block of substance you began with. When I first became a vegetarian, I didn’t really care too much for the texture of tofu and I was uncertain about the many ways tofu could be cooked and enjoyed. Until one day, I started exploring the various methods of changing and enhancing the texture and flavor of this perfect protein. Continue reading Silly Vegetarians…There Is More Than One Way To Cook & Enjoy Tofu
When you think of the word “salad” what are some words, thoughts, or ingredients that come to your mind? Usually, “lettuce,” “dressing,” “tomatoes,” “bland,” “boring,”…did I just type that? I guess I did. Too often, salad gets a bad rap and deters people from wanting to embrace the flavors and “whole-food” goodness that salads have to offer. Give salads a chance…better yet, give salads a new look, new flavor, and some new ingredients.
Combine some of your favorite vegetables, fruits, nuts, and beans in a big bowl and make a healthy olive oil based dressing to compliment your selected ingredients and chow down. Bring salads back to life and try this exciting Marinated Leafless Salad recipe. Trust me, your taste buds will shout from the mountain top as all the flavors explode in your mouth.
Ingredients:
½ cup of olive oil
½ cup of agave or honey (remember vegans don’t eat honey)
½ cup of white vinegar
¼ cup of balsamic vinegar
16 oz of frozen (thawed) or fresh white corn
16 oz of shelled edamame
15 oz can of chick peas (rinsed and drained)
1 cup chopped celery
2 large Roma tomatoes seeded and chopped
½ cup of chopped green onion
½ cup of finely chopped parsley
1 clove of chopped garlic
salt and pepper (to taste)
Directions
In a mixing bowl, combine the agave, both types of vinegar, oil. Mix well with a whisk. In a large mixing bowl combine corn, chick peas, edamame, celery, tomatoes, green onion, parsley, garlic, and salt and pepper. Next pour the agave and vinegar mixture over the vegetables and mix well. Cover and place in refrigerator for at least 8 hours.
Cooking Tips
Remember some vegans may not eat honey, so if you can’t find agave then you can use sugar. If you use sugar, you will need to boil the vinegar and add the sugar so that it can dissolve. The longer you marinate this salad the better. An overnight marinade would be ideal. Also, when serving this salad, serve using a spoon that will allow the dressing/marinade to strain through.
I am pretty sure you have a collection of “go to” salads that you have made in the past. I hope this is a new salad recipe that you try and I also hope you enjoy it.
I am interested to know how this salad recipe turns out for you…so let us all know what you think
Here’s To Livin’ The Vegetarian Life,
EJ
P.S. – I hope you find some value in this new recipe. Make it your own and if you have already signed up to receive the 5 vegetarian video recipes, you can share this with other fellow vegetarians and even “re-tweet” this recipe on Twitter.
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Unfortunately, stress, a chemical response to certain triggers and events in life, impacts almost all of us one way or another. There are some individuals who have discovered ways to manage and even eliminate stress from their existence. You too can learn how to take control of your life and regain your footing in this chaotic world. It is not as hard or tedious as you may think.
I knew there had to be way to relieve stress without unhealthy drug treatments and therapy sessions. I started being more aware of what I was putting in my mouth and the reactions and emotional responses that certain foods triggered for me.
You know what I discovered?
I found out that by making a couple of changes to the food I consumed, I could help manage and reduce my stress levels.
Just think about it for a second. Reflect on some of your most recent food choices and the stimuli behind what you decided to eat and why. There is a psychological cycle attached to stress and bad, low down rotten food. Typically, when people are overwhelmed, depressed, or stressed, their first instinct is to grab something to eat, and a majority of the time, the preferred food is “junk.”
You may have a pattern of gobbling down foods that have high levels of sugar such as cookies, cakes, sodas, etc. and foods that are high in carbohydrates and fats such as french fries, macaroni and cheese, fried chicken, and burgers (for those meat eaters) to help you get through a rough patch in your day.
Why do we choose such unhealthy foods?
Well, in a sense we are justified for selecting those “bad” foods. Consuming bad for you foods or unhealthy foods tend to give us the illusion of feeling better or happier temporarily. The extra sugar and carbs that we get from the unhealthy foods gives the body a “spike” in the hormone serotonin, that makes us feel a little happier (for the time being) and brings us that comfort we need (hence the word “comfort food”).
However, after your levels of serotonin drop and your blood sugar level comes crashing down, that is when reality starts to set in. You start to mentally beat yourself up about the ½ dozen cupcakes you inhaled and now you are feeling depressed, stressed and hungry all over again (because there was little to no protein in the “junk” that was just consumed) and the vicious cycle has a new beginning.
Now you wish you would have eaten some almonds, walnuts, or a salad loaded with fresh veggies, nuts, and marinated tofu to get you through your “rough patch.” Eating and adopting a vegetable and fruit based diet eliminates and puts an end to the unhealthy food relationship that has been created by our poor food choices. Vegetable based or vegetarian diets are full of nutrients, vitamins, and are typically lower in bad fats. Healthy vegetarians that eat a healthy diverse diet, typically don’t crave or desire to consume unhealthy foods that cause stress. Just check out how easy it is to make healthier food choices:
Foods You May Tend To Eat When You Are Stressed:
Burgers and Fries
Drink a coffee, caffeine, or sugar based beverage
A big bag of potato chips
Fried chicken
Foods You Should Eat To Relieve Stress:
Fresh green salad with nuts, asparagus, dried cranberries, and balsamic vinegar dressing
Fresh squeezed orange or grapefruit juice or a fruit smoothie
A handful of nuts or blue corn tortillas chips with salsa and guacamole
Lightly toasted Tempeh with a peanut sauce
If you notice, all the alternatives you could eat to battle stress are grain, vegetable or fruit based. Adopting new eating habits is easy and can be accomplished by taking small steps and making small changes to your food choices on meal at a time. Once you start feeding your body fresh vegetables, fruits, and other whole foods, your body will have the ammunition it needs to grow stronger emotionally and help you keep your stress levels low.
Vegetables, fruits, and meatless proteins are processed by your body to give it continuous and consistent levels of sugar, carbohydrates, and energy, without the “spike” or sugar rush you may experience by eating burgers and fried foods (which are loaded with hidden trans fats and sugar).
The next time you are feeling overwhelmed, don’t let the food you eat add to your “stress.” Instead, select foods that are going to provide your “temple” with the ammunition it needs to fight stress and end the “food stress” cycle. Opt for nourishing your mind and mood with a vegetable based meal or snack that will not attack your body chemistry or cause regret, but will give your body what it needs to regroup emotionally and physically.
P.S. – I hope you can use some of these tips to help you win your battle against stress. If you have already signed up to receive the 5 vegetarian video recipes, you can share this with other fellow vegetarians and even “re-tweet” this article on Twitter.
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Okay, so you all know how much I LOVE sweets. That is all I “rant and rave” about on The Beyond the Garden Vegetarian Cooking Show A couple of weeks ago, my family and I flew down to the home of the “Gators” (Gainesville, Florida) to celebrate my grandmother’s 71st birthday. So I decided to “bake her a gift from the heart” and I made her a scrumptious Vegan Chocolate Cake with a creamy Vegan Chocolate Icing. I think my dad enjoyed the cake the most because he is a vegan! He is my toughest critic. I knew this cake was good after his 3rd slice. Continue reading Guess What I Know How To Make? Delicious Moist Vegan Chocolate Cake. Want Some?
Mushroom and Cheese CrustiesBelieve me, it is not what you think…. You are probably thinking “crusties” what the heck are those things? I know the word sounds nasty, but I promise you, these things are awesome. Back in college, there was this restaurant called “Chauncey’s” located in Radford, Virginia. This hole in the wall spot was greatly known for its “crusties.” After a long night of partying, Chauncey’s was the only place still open at 4 or 5 in the morning. Everyone would dial up Chauncey’s and have them deliver a bucket of crusties, which contained about 20 of these dough and cheesy foods. You could get an order of crusties with either a side of buttermilk ranch dressing or marinara sauce. Buttermilk Ranch was, and still is my favorite (ranch and cheese are probably the two reasons why I am not a vegan.) A “crustie” is basically a mini filled pizza. That’s how I like to describe it.
You could get your crusties stuffed with anything. Chauncey’s offered pineapples, olives, onions, green peppers, and tons of other fillings you could mix and match. I would always order the mushrooms and cheese crusties for my late night fix, and after Chauncey’s went out of business, I had to figure out a way to make these things at home so I could keep feeding my habit
Ingredients:
(1) 8 oz pkg of sliced button mushrooms
Oil
Flour
1 lb of dough 2 teaspoons of garlic powder
1 teaspoon of dried oregano
1 teaspoon tablespoons of dried basil
Step 2
1 teaspoons of black pepper
1/2 teaspoons of salt
16 oz of sliced mozzarella cheese
16 oz of sliced provolone cheese
Directions:
Preheat oven to 450 degrees.
In a hot medium saucepan, add some oil. Next add the mushrooms and let saute for 2-3 minutes or until soft and a little brown. Put mushrooms in a bowl and set aside.
On a clean surface, sprinkle some flour. Next, take 1 lb of dough and roll it out on the floured surface. Roll the dough out until it is about 1-inch thick.
In a small bowl mix the garlic powder,
oregano, basil, pepper and salt.
Sprinkle the herb seasoning mixture over the dough.
Step 4
On one of the longest sides of the dough, farthest away from you, add about (4 slices of mozzarella). Next add 4 slices of provolone cheese right below the sliced mozzarella.
Next sprinkle the mushrooms over the cheese.
Next, roll the dough log towards you. By this time you should have a long dough roll stuffed with the cheese and mushrooms.
Take a knife or pizza cutter and cut the log vertically. You should have about 10 “mini logs” in front of you.
Place each log, mushroom and cheese side down, on a greased cooking sheet. Place in oven and bake for 10-12 minutes.
Serve with buttermilk ranch or marinara.
Cooking Tip:
You do not have use mushrooms for this recipe. You can a mix and match of your favorite veggies. Add some pineapple and onions, or broccoli and tomatoes. The combinations are endless.
P.S. – I must say, as you can see by the ingredients that this is not a healthy dish. I like to be bad every once in a while and this is one of those recipes that I like to bring out when I am feeling naughty. Come back here, and let us know whether you loved it or hated it! Inquiring vegetarian minds want to know.
P.P.S – If you are still visiting Vegetarian Like Me or haven’t subscribed to receive new posts, vegetarian news and recipes delivered directly to you, you can sign-up for all of the action by entering your information below. It is so easy!
Until Next Time…
Happy, Healthy, Vegetarian Eatin’
Cheesy Lasagna with rich flavors and sticks to your ribs, leaving you satisfyingly full. Yum! Now that is a meal. Vegetarian and Vegan meals can be just as delicious and filling as meat based dishes. This Seitan Mexican Lasagna is great proof of that. My husband made me aware of the concept of Mexican Lasagna when he had it at work. So I did some research and of course I had to create a vegetarian friendly version of this tasty recipe. And I must say, my husband’s fuss (this time) was well worth it. Continue reading Switch Up From Italian Style Lasagna To Some Southwestern, Mexican Flavor
Tabbouleh is a very popular, satisfying, and delicious vegetarian choice for a nutritional vegetarian meal. Tabbouleh is full of Bulgar, Couscous or Quinoa, all of which are high in protein and have a nutty flavor. Tabbouleh is also full of raw parsley which is high in Vitamin C, Vitamin K, Potassium and Fiber. This herb, which is typically used as a spice, is used most often in Middle Eastern dishes as much as coriander and cilantro are used in Asian and Mexican dishes. There are 3 main varieties of parsley and trust me, each of them serves their purpose in the culinary world. Continue reading Discover The Popularity of Parsley and This Vegetarian Lebanese Dish
This juicy fruit can be enjoyed in more ways than one. Not only are peaches a good source of Vitamin C and Potassium, but peaches also have great versatility and can be enjoyed cold or hot. Don’t be confined to eating peaches the same old way, either by themselves or with cottage cheese. How boring is that? Spruce up this stone fruit with a berry friend and enjoy the combination of heat and sweet. So, before the summer ends, how about throwing a couple of peach halves on your grill and topping them off with a yummy strawberry sauce?
Ingredients:
1 lb Fresh Strawberries, tops removed and halved
1 tsp. of sugar
2 tsp. of vanilla
6 white peaches, halved and pitted
1/4 cup. of Agave or Honey (remember some vegans do not eat honey)
2 tbsp. of cinnamon
Directions:
In a food processor place the strawberries, sugar, and vanilla. Blend until strawberries are a puree with a smooth consistency. Pour strawberry sauce in a bowl and set aside.
Coat a clean grill with nonstick cooking spray and preheat grill to medium. Next, pour the 1/4 cup of agave in a bowl and add cinammon and mix well. Brush the white peaches with the agave and cinammon mix and place on the grill. Turn peaches every two minutes until tender and grilled on both sides.
Place the grilled peaches on a plate and drizzle with the strawberry sauce.
Cooking Tip:
This recipe calls for white peaches because of the sweeter taste when compared to yellow peaches. If you can’t find white peaches, use yellow peaches if you don’t mind the sweet and tangy flavor that the yellow peach offers or you can use white nectarines.
P.S. – Once you try this recipe I know you will love it. It may become one of your favorites. Come back here, and let us know whether you loved it or hated it! Inquiring vegetarian minds want to know.
P.P.S – If you are still visiting Vegetarian Like Me or haven’t subscribed to receive new posts, vegetarian news and recipes delivered directly to you, you can sign-up for all of the action by entering your information below. It is so easy!
Until Next Time…
Happy, Healthy, Vegetarian Eatin’
I wanted to share a little story with you about my vegetarian journey. I
Avoid Vegetarian Lifestyle Mistakes
started eliminating meat from my diet at the age of 12. As I grew older and started eliminating more meat from my diet, I starting eating more of the wrong foods to make myself feel full.
Heck, I was going through puberty and needed the right plant based foods to support my development. I had no idea what I was doing. I kept eating foods like:
Just how healthy is YOUR vegetarian diet? I am not picking on you, as a vegetarian, and something I have struggled with myself in the past, I know how easy it can be to eat bad “meat-free” foods to try to fill an “empty” void your stomach may be feeling.
During my teen years as a vegetarian, I used to eat a bunch of junk food because I was hungry all the time. I was hungry all the time because I didn’t know how to eat properly as a vegetarian. I was eating all the wrong foods because I didn’t know what foods were the right ones. Continue reading Startling Vegetarian Diet Revelations – How Healthy Is Your Vegetarian Diet?
Since I am not a dietitian or doctor, I must say this first. Before starting any fast or diet plan, please consult your physician. Okay, now that I have made that disclaimer; eliminating certain foods from your diet is a great way to jumpstart any diet, remove unwanted waste and various toxins from your body, and even transition to a vegetarian lifestyle.
Cleansing your body of all the waste that processed foods and meat leaves behind in your system before becoming vegetarian or starting healthier eating habits will help your body reap the benefits of a healthier change in diet.
Don’t know what to do with Polenta? Well let me show you can turn this cornmeal inspired meal. You may think that there is only one way to cook Polenta and that is simply not true. In this episode of Beyond the Garden I will show you how you can make Polenta cakes or patties the star of any entree. I will also pair up this Mediterranean Polenta with yummy Asparagus and Mushroom side dish that will have your tastebuds jumping.
Have you prepared Polenta before? How do you like to cook and enjoy Polenta? Remember to share with us some of your polenta favorites.
P.S. – Hey fellow vegetarian, onnce you try this recipe I know you will love it (well, I think you will ). It may become one of your favorites. Come back here, and let us know whether you loved it or hated it! Inquiring vegetarian minds want to know.
P.P.S – If you are still visiting Vegetarian Like Me or haven’t subscribed to receive new posts, vegetarian news and vegetarian recipes delivered directly to you, you can sign-up for all of the action by entering your information below. It is so easy! It only takes a second.
Until Next Time…
Happy, Healthy, Vegetarian Eatin’
Remember the piping hot bowls of chicken noodle soup that mom used to cook to warm up your soul and tummy when you were under the weather? The good old days As a vegetarian you shouldn’t have to sacrifice one of your childhood favorites just because you decided to steer clear of meat.
How would you like to learn how to cook a delicious pot of “Chixen” Noodle Soup without harming a single chicken in the process? How does that sound?
On this episode of Beyond the Garden, I will show you how to nourish your insides with a bowl full of goodness and protein. Watch and see how you can cook your very own bowl of this vegan friendly soup in about 5 minutes.
You only need a handful of ingredients. Nothing exotic. You should be able to find everything you need at your local grocery or health food store.
P.S. – Once you watch this vegetarian video recipe, let me and your fellow vegetarians know what you think. Remember, you can make this soup your own. Add your favorite veggies and seasonings. Come back here, and let us know whether you loved it or hated it! Inquiring vegetarian minds want to know.
P.P.S – If you are still visiting Vegetarian Like Me or haven’t subscribed to receive new posts, vegetarian news and recipes delivered directly to you, what are you waiting for? You can sign-up for all of the action by entering your information below. It is so easy!
Until Next Time…
Happy, Healthy, Vegetarian Eatin’
Just because you have decided to forgo meat and meat products, doesn’t mean you should have to sacrifice taste or desserts for that matter.
For those of you who know me….know I LOVE sweets (I am not exaggerating). Any opportunity I have to make, eat and share a vegan recipe…I am all over it.
In this video, I take 5 minutes, throw a couple of simple ingredients in a food processor and “presto chango” we have vegan chocolate mousse…all with some protein benefits too
P.S. – Once you try this recipe I know you will love it. It may become one of your favorites. Come back here, and let us know whether you loved it or hated it! Inquiring vegetarian minds want to know.
P.P.S - Haven’t subscribed to receive new posts, vegetarian news and recipes delivered directly to you? Shame on you. You can sign-up for all of the action by entering your information below. It is so easy!
Until Next Time…
Happy, Healthy, Vegetarian Eatin’
Omelette or a Frittata? What’s the big difference anyway?
They are slightly different. Here’s how I like to think about it. An omelette is prepared on “top” of the stove, rather on a range. And a frittata is baked. They are both typically made from eggs and they are both delicious.
One things for sure. I enjoy them both and in this video, actually make a vegan friendly frittata. I use spinach and mushrooms but you can use any combination of ingredients and vegetables to satisfy your tastes.
Oh, you are in for a special treat. This video is 30 mins and I show you how to make a nice fruit side dish to enjoy with your frittata.
P.S. – Ready to try this recipe? It looks easy enough right? Come back here, and let us know whether you loved it or hated it! Inquiring vegetarian minds want to know.
P.P.S – If you are still visiting Vegetarian Like Me or haven’t subscribed to receive new posts, vegetarian news and recipes delivered directly to you, you can sign-up for all of the action by entering your information below. It is so easy!
Until Next Time…
Happy, Healthy, Vegetarian Eatin’
You don’t want to shock your body by eating the wrong foods or heavy foods too soon, so just as gradually as you started your fast; you will gradually add certain foods (not all – we will omit the bad ones, especially meat) back in to your diet. So to start re-introducing food into your diet you should add them in one day at a time:
Day One After the Fast – continue drinking a lot of water, fresh fruit and vegetables juices, soup (mostly pureed vegetables, nothing with noodles), and vegetable broth (no animal broth)
Day Two and Three After Fast – On this day you can start to sink your teeth into fresh fruits and vegetables and other produce. No canned or frozen vegetables. Only eat fresh raw vegetables or steamed veggies. Also stay away from “fruit cups” or frozen fruit. These tend to be loaded with extra sugar.
Day Four After Fast – You can start to eat legumes and grains (see I told you that you could enjoy these foods again).
Day Five After Fast – You can start to enjoy all of your soy products such as soy milk and soy yogurt, and plant based, animal-free proteins such as tofu, tempeh, and seitan.
If you notice, we do not have a day six after the fast to add back meat and junk food. Now that you have eliminated meat, processed foods and junk, why fill your body up with the foods and waste that you wanted to remove by completing a fast in the first place? It will defeat the purpose to cycle through a fast and go right back to your old unhealthy eating habits.
Removing the harmful toxins and waste from your body will be only half the battle. Now that you have put your body through a rigorous and healthy fast, you want to make sure your body continues to reap the benefits of having eliminated toxins from your body by maintaining your fast by following it with a nutritional vegetarian meal plan that will continue to support your body’s needs and lifestyle.
P.S. – Eating healthy and eliminating meat from your diet doesn’t have to be difficult. Take baby steps if you need to. Once you start feeling better, you will not want to eat more toxic foods and meats.
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This Vegan Tofu Breakfast Burrito Wrap recipe, inspired by the Easy Veggie Meal Plan, is a great way to start your morning regardless of whether you are a vegetarian, vegan, or just trying to eat a little healthier. I promise you, this breakfast wrap is low maintenance and can actually be a good dinner option too. Full of tofu, spices, salsa, and vegetarian goodness, who wouldn’t want to begin their day with this scrumptious recipe?
You know what? Don’t take my word for it. Just watch the video below and cook this tofu breakfast burrito wrap at home and let me know what your mouth thinks. If you want this recipe, just grab your copy of the Easy Veggie Meal Plan here and start cooking and enjoying these simple and delicious vegan and vegetarian recipes at home.
P.S. – The variations of this recipe are endless. You could add avocado, cilantro, chickpeas, or whatever you want to this wrap, heck, you are the one that has to eat it. Share how you really “wrap” your vegan tofu breakfast wrap, and how you really create your own unique version of this Easy Veggie Meal Plan recipe
P.P.S – Want to follow me on this Vegetarian Meal Plan Challenge? Well subscribe below by entering your name and email address and I will send you the latest and the greatest on my progress! Thanks for the support!
Vegetarians should eat at least 6 servings per day of vegetables and fruits. Are you getting your six servings per day? This is really important because the plant kingdom provides many nutrients, vitamins and trace minerals that vegetarians and vegans need to provide their bodies with energy and vitamins to support cell growth. Avoid canned fruits and vegetables as these types of products do not add much value to the body. Instead, opt to eat fresh or lightly steamed vegetables to maximize the healthy benefits that the plant kingdom has to offer. Vegetables and fruits are also packed with fiber and are a great way to naturally cleanse the body. Vegetarians will be surprised at just how much energy they can experience just by eating fresh vegetables and fruit.
