1 half onion

1 half green or red pepper

1 clove garlic, minced

1/2 cup mushrooms

1 grated carrot

1/2 cup oats

1 TBS ketchup

Pinch salt/pepper

Preheat oven to LOW broil.

Chop all ingredients and add to blender or food processor. Blend ingredients, but do not puree to a consistent mush. We want these chunky!

Spray a baking pan or cooking sheet with non-stick oil and scoop mixture into 4 large patties.

Broil one side (second from top rack – not too near the broiler!) 8 minutes. Turn them over and give them 5 more minutes. Take out of the oven and let them sit a few minutes before removing from the pan.

You’re Finished~ Enjoy!

What is vegan anyway?

Vegan is the practice of eliminating the use of animal products. It is the heart of healthy and delicious diet that even without these meats will remain the exquisite taste of the food and there are unlimited ways to prepare these dishes to conform to this way of eating.

The singer/songwriter Tanya “T6” Dormevil is set to publish a vegetarian/vegan cookbook. The R&B Singer has been living the vegetarian/vegan lifestyle for almost 12 years and credits her Father, Wilson Dormevil, for the drastic change in her family’s eating habits. Tanya’s other inspirations have come from exploring different ways of eating healthy in an effort to stay fit. She has encountered many delicious and tasty dishes throughout her travels and wanted to show others that there are countless ways of preparing vegetarian and vegan meals. She also wanted to share recipes with everyone who has ever asked, “Vegan? But what do you eat?”, so she decided to compile some of her favorite recipes and put it in a book.

Go Veg! is packed with recipes for every meal of the day: breakfast, lunch, dinner, appetizers, soups, and desserts.  So many choices!  You won’t know where to start!

Grab your copy now!

Preview Go Veg! The Cookbook via Amazon.com

Image via Wikipedia

This vegetable paella recipe, makes about four mouth-watering, servings of goodness. It has a flavorsome combination of fennel and tomatoes, that are roasted in oil with coriander seeds. It also has a mix of white and wild rice, cooked in vegetable stock. Then the roasted vegetables are combined with the rice’s and fresh lemon juice and coriander are sprinkled on top.

Ingredients

• 2 small fennel bulbs (halved length ways)
• 8oz cherry tomatoes (halved)
• 3 tablespoons olive oil
• 2 teaspoons coriander seeds (crushed)
• 1-1/2pt vegetable stock
• 4oz wild rice
• 7oz long grain white rice
• 2 tablespoons coriander leaves (freshly chopped)
• juice of 1/2 lemon
• salt and freshly ground black pepper

Preparation

Start by preheating the oven to 400°F, then put the fennel and tomatoes in a roasting tin. Drizzle with the oil and sprinkle with the coriander seeds; and season with salt and pepper. Roast the vegetables, turning them once or twice, for 30 minutes or until tender.

Meanwhile, bring the vegetable stock to a boil, in a large heavy saucepan. Now add the wild rice and simmer for 30 minutes. Then add the long-grain rice and continue to cook for 15–20 minutes or until both types of rice are tender. Drain the rice through a sieve. Next mix the rice and roasted vegetables into a large bowl, and toss to mix. Finish by sprinkling the chopped coriander and lemon juice the dish and serve hot.

Recommended Recipes

• Macaroni and Cheese
• Kung Po Chicken
• Cherry Mousse

Image via Wikipedia

Rice – 2 Cups

Onion – 3

Beans – 1/4 Cup

Carrot – 2

Capsicum -2

Ghee – 2 Table Spoons

Oil – 2 Table Spoons

Green Chillies – 8 to 10

Cloves – 5 to 6

Cardamom – 10

Oil – 2 Table Spoons

Salt to Taste

Method:

Cut all the vegetable in to one inch length wise size and keep aside.

Cook rice in pressure cooker with 4 1/3 cups of water. Keep aside.

In a broad pan take oil and ghee add mustard seeds to it ad when they splutter add carrot, beans if needed fresh green peas can also be used after 5 minutes cook them in streaming method by closing the lid and next add onions, capsicum when they are done add salt green chillies, coriander mix with the rice when it is cooled. Serve hot with coriander decorated on the top and raitha.

And the best part about this recipe: It is EASY!

Ingredients:

• one medium or small sized zucchini per person, take two if you already know you love them!
• one teaspoon of lemon juice per zucchini
• one teaspoon of salt per zucchini
• one tablespoon of oil per zucchini. Olive oil is best, but you can use a different oil in case you do not have or like it
• one half to one garlic glove per zucchini (yes, this recipe is for garlic lovers!)

Preparation 12 to 24 hours before the barbecue:

• wash the zucchinis and cut them in half. Then slice each half in 3 to 4 slices, from one end to the other. You may also cut round slices, but they are harder to handle on the grill.
• Mix the lemon juice, oil and salt in a bowl. Press our the garlic and add it into the bowl.
• Add the zucchini to the bowl and seal it with a lid. Now starts the fun ^^ Shake, rattle and roll *lol* You could use a spoon to mix it all and to spread the marinade, but where would the fun be?
• During the next 12 to 24 hours, make sure to shake the bowl a few times, so that the marinade covers all zucchinis.

Roast them

• Spread them on the grill and roast them from both sides until sark brown or slightly black.

Anything else?

• Serve them with tzatziki and your guests will love you!
• Does also work great in a pan

Read more:
What Flower is This, Please Help?!
The Best Cooking Recipes Online
The Worst Dresses Ever Seen on a Red Carpet!
Useful Online Resources for Potluck Ideas
Genuine German Cooking: Cabbage Roulade with Parsley Potatoes

Cup of noodle

Warm water

Cup noodles is a tough dish to cook, but i have found a method to cook it. Let me teach you guys how to do so.

First, you must get a Cup noodle. It’s not hard to find and buy it.

Second, you must boil some water.

proceed to open the lid and pour the hot water in.

Wait for 2 to 3 minutes and viola! Cup NOODLES!

Ingredients: BELGIAN WAFFLES: How to Cook Healthy Vegetarian recipes

10 ounces tofu, firm

1-2 cups tofu

or soy or

low-fat milk

2 tablespoons canola oil

2 tablespoons honey

or

sugar

1 teaspoon lemon juice

1 teaspoon pure vanilla extract

%

cup whole-wheat flour, sifted

%

cup all-purpose flour, sifted

1 teaspoon baking powder

teaspoon baking soda

%

teaspoon salt

2 cups Apricot Sauce (recipe following)

1 banana, sliced

cup pecans

Inctructions: Belgian Waffles – How to Cook Healthy Vegetarian recipes

1. Preheat waffie iron. (Belgian Waffles- How to Cook Healthy Vegetarian recipes)

2. Place tofu or 1 cup milk, oil, honey or sugar, lemon juice, and vanilla extract in

blender and blend until smooth. (Belgian Waffles- How to Cook Healthy Vegetarian recipes)

3. Sift flour, baking powder, baking soda, and salt. (Belgian Waffles- How to Cook Healthy Vegetarian recipes)

4. Fold liquid ingredients into the sifted dry ingredients and mix. Add chopped nuts

to batter, if desired, or use to garnish. (Ifusing firm tofu [which has less moisture],

the waffie batter could be too thick. Thin with additional milk until slightly thicker

than pancake batter.) (Belgian Waffles- How to Cook Healthy Vegetarian recipes)

5. Place amount of batter in waffie iron according to waffie iron directions. (Use any

waffie iron for this recipe; however, a Belgian waffie iron, which takes about 4

minutes per waffie, makes a crisper waffie.) Cookuntil golden brown. (Belgian Waffles- How to Cook Healthy Vegetarian recipes)

6. Top waffie or pancakes with the apricot sauce and place sliced bananas and nuts

on top of sauce. Serve immediately. (Belgian Waffles- How to Cook Healthy Vegetarian recipes)

APRICOT SAUCE for (Belgian Waffles- How to Cook Healthy Vegetarian recipes)

2 16-ounce cans pitted apricots, packed in fruit juice, undrained

1f4

teaspoon pure vanilla extract (optional)

1. Place apricots and vanilla extract in blender or food processor and blend

to desired consistency. Blend until smooth or chunky, depending upon

personal preference.

2. Place on waffie according to above recipe.

Source: More Choices by Cheryl P. RD and James P., MD, (Belgian Waffles- How to Cook Healthy Vegetarian recipes)

Image via Wikipedia

Pigeon peas are used often in Puerto Rican food. Pigeon peas have many health benefits and are helpful for treating baldness and jaundice. Pigeon peas are delicious when the peas are young and green, and when they mature and turn brown. 

Image via Wikipedia

Pigeon peas are known as gungo peas in Jamaica. In Jamaica, pigeon peas are sometimes used to make rice and peas, although Jamaican red peas are used more often to make Jamaican rice and peas. Green or brown gungo peas can be used. Coconut milk is also used in the recipe.

Brown Gungo Peas-Image via Wikipedia

Gungo peas can be used in vegetarian dishes. In Jamaica, gungo peas are sometimes used to prepare gungo peas soup. They can also be used to make gungo peas patties, a vegetarian meal that is similar to a Jamaican beef patty but made with gungo peas as the filling.

See a recipe for Jamaican gungo peas patties here:

http://www.jamaicans.com/cooking/vegatables/gungopatty.htm

Pigeon peas are used in Ilonggo cuisine in the Phillipines, where they are called kadios or kadyos. They are used in kadios baboy langka. Kadios baboy langka is made with broiled pork, kadios and langka.

Arroz con Gandules-Image via Wikipedia

In Puerto Rico, pigeon peas are called gandules. Gandules are also enjoyed with rice in Puerto Rico, in a dish called arroz con gandules. Arroz con gandules is made with pigeon peas, rice and diced ham. Sofrito helps to give a distinctive flavor to the dish.

Follow me on Twitter to get updates on my latest articles: @ecorica

You may also like these articles by this author:

Yosemite National Park: Outdoor Adventures for the Family

History of Ceramics: The Pottery Wheel

Treating Lymphatic Disorders with Castor Oil

English Teaching Jobs in Korea: Jobs in Seoul

Colorful Flowers- African Violets Blooming

Follow Google’s Recommendations for Getting Backlinks to Get More Google Traffic

Decorating Tips: Decorating Your Home Using Brick, Granite and Other Stone

The Kings Speech: What Causes Stuttering?

Things to do in the Dominican Republic

Image via Wikipedia

These restaurants understand that vegetarian cooking is not just about making the traditional dishes and then subtracting the meat, but about blending totally new flavours and using ingredients in creative ways to create healthful and flavourful food.

Here are a few of the best vegetarian restaurants in the United Kingdom:

• Dandelion & Burdock: Deep in the heart of West Yorkshire, this restaurant features completely vegan food, however their recipes are so hearty and filling that you will not even notice the absence of anything. Check out the walnut bread with herb pate, and the pea and wild mushroom risotto.
• The Waiting Room: This restaurant in Stockton on Tees has a tasty menu which changes with the seasons, such as featuring aubergine cannelloni and pumpkin, pea and parmesan risotto in the Autumn. It is very popular, so make sure that you book a table in advance.
• Demuths: This restaurant, located in Bath, has a strange and eclectic mix of dishes including Middle Eastern mezze, Shitake tofu cabbage roll and Pistachio baklava.
• Canteen: For vegetarian food in Cardiff, head to this restaurant where you can enjoy their braised vegetable green curry tofu with fragrant rice and original caramel cheesecake.
• The Engine Shed Cafe: Located in beautiful historic Edinburgh, Scotland, this cafe is set within a converted 18th century engine shed. They make their own organic bread, jam and marmalade, and they are now open for breakfast on Saturdays!
• Beatroot: In the hip neighbourhood of Soho in London, this colourful and funky cafe serves fresh and tasty vegetarian food. They also blend their own healthy smoothies and juices.
• 222 Veggie Vegan Restaurant: This is a 100% vegan restaurant in West Kensington. They offer a lunchtime buffet and an evening a la carte dining experience. The food strives to be as healthy as possible, while still pleasing your taste buds.
• Blah Blah Blah: A restaurant with a very strange name, Blah Blah Blah is gathering a loyal following in London. The food is delicious and reasonably priced, and you have the option to bring your own bottle.
• The Gate Vegetarian Restaurant: Enjoy yummy veggie dishes from all over the world in this globally themed restaurant in London. Artistic surroundings create a cool atmosphere, and gluten free dishes are available for those with allergies.

Whether you are a vegan, vegetarian, or just enjoy healthy and yummy food, you will love these UK Vegetarian restaurants! If you are travelling on your holidays and flying to the UK soon these places are definitely worth searching for!

When planning for an appetizer or serving food with wines while entertaining family and friends, I prefer to keep the appetizers bite sized and stuffed mushrooms are a great option. I have made stuffed mushrooms in many different ways, but find this combination delicious and the ricotta provides a nice surprise when you bit into the mushroom!

Ingredients

12 Medium Sized Button Mushrooms

2  Tbsp.  Finely chopped pancetta or bacon

1  Tbsp. Extra virgin olive oil

1/4 Cup Onion, diced fine

1  Large Garlic clove, peeled and finely minced

2  Tbsp. Fresh parsley, finely chopped

1/4 Cup Breadcrumbs

3  Tbsp.  White wine

3  Tbsp.  Grated Parmesan or Romano cheese

Salt & Pepper

Ricotta Mixture

1/2   Cup Ricotta cheese

Salt & Pepper

3 Tbsp.  Extra virgin olive oil

Directions

Wipe the mushrooms clean, and pop out the stems. Finely dice 1/3 cup of the mushroom stems. Preheat oven to 375 degrees.

Heat olive oil and saute the onion, chopped mushroom stems and pancetta until softened and the pancetta or bacon is lightly browned.  Add garlic and cook another minute or two.  Remove from the heat and add the parsley, breadcrumbs, and grated cheese. Season with salt and pepper and moisten with the wine. 

Season the ricotta with salt and pepper.  Place the mushrooms in a baking dish and fill each with 1 teaspoonful of cheese. Top the cheese with the breadcrumb mixture, pressing lightly with your fingers to help it adhere.  Drizzle the filled mushroom with the remaining olive oil.  Bake approximately 25 minutes or until the mushroom is softened and the topping lightly browned. Cool 10 minutes before serving.

*Serves 6 – however you can double, triple or quadruple the recipe very easily.