Original Vegetarian Salud (Uber Salad)

Archive for June, 2010

From to “Pimp My Ramen” Noodles to No-Bake Chocolate Cake, and from Morning-After Scramble to Butt Ugly Sticky Buns, this new college cookbook is packed with 275 creative recipes that can be made from the comfort of your dorm. That’s right, without a stove! The recipes are simple and delicious, and are presented in a witty and enthusiastic way. I only wish this book was around while I was in college!

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Technorati Tags: animal rights, cookbook, Food, pancakes, peta, Vegan, Vegetarian

giving my girl shortbread some tips based on my past experiences

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Whether you believe evolution, Creation (Genesis version), random intelligent design, or whatever — why do we have teeth that are VERY useful when it comes to the eating of meat?

Just curious, like I said.

Thanks all!

Complete carnivores tend to have large canines and very small and underdeveloped molars, while herbivores have the opposite (with the exception of teeth needed for defense). Omnivores are somewhere in between. Here’s an example: Wolves vs. Raccoon Dogs. Wolves are actually omnivores (they eat predigested greens out of prey’s stomach) but not by much. Raccoon dogs are true omnivores; they will eat anything they can get their mouth around. Compared to the wolf, raccoon dogs have smaller canine teeth and larger molars.

Moving on to humans. Humans actually have way more herbivore type teeth than carnivore type teeth. Our teeth are not very effective with regards to ripping apart raw flesh. We also have longer digestive tracts than wolves to digest plant matter. However, we do have front teeth that are somewhat similar to carnivore teeth. On the herbivore/ carnivore spectrum, humans would be somewhere in the middle, perhaps slightly on the herbi side.

From an evolutionary perspective, the ability to eat meat was an important one because it provided a source of protein that was needed to make the evolutionary jump in our brain development. But, now that we are here, there are other facotrs to consider.
However, a debate about the "proper" diet for humans based on anatomical facts leaves out two important factors 1) the ability of humans to obtain nutrients from any source and 2) human’s capacity to assign a ethical value to their food due to their intelligence and relative lack of instinct.

1) Humans can get nutrients from just about anything. This enables humans to live in a wide variety of locations. In Papua New Guinea, the traditional staple food was the pulp from the sago palm, a vegetarian high carb food source, with small bits of protein as a supplement (Historically, this semi veg diet is typical of most cultures). Conversely, peoples living in or near the Arctic circle lived primarily off of meat. They are able to survive by consuming the entire animal (getting calcium from bones, etc) which as a whole, contains enough of the necessary nutrients to survive. This would indicate that functionally, humans can survive on just meat (almost) or just plants.

2) You can’t really judge a shark for eating meat; this is what defines a shark. Humans however do not have the driving instinct to eat a particular type of food, and the have the intelligence to assign moral values to the food they eat. We have the capacity to think about the ethics of eating meat, and because of this and what was discussed in 1), have the fortune of deciding whether or not to eat meat.

I would have guess there is not. But apparently there is!

http://www.uga.edu/foodservice/nutrition/veggie/VegPyramid2.html

I guess people really do learn things on this site!

And any other vegi meals like it. I am not a vegetarian, but i was a few years back. my bf and daughter don’t like veg and it was a vegi lasagna that got me eating veg more.
I don’t like meat suplements, may sound stupid but the taste too meaty lol. love the black bean recipie, i love black bean.

Black Bean Lasagna
1 (15 oz.) can black beans, drained, rinsed, and slightly mashed
1 (28 oz.) can crushed tomatoes with liquid
1 cup chopped onions
1 green bell pepper, chopped
1/2 cup salsa
1 teaspoon cumin
1/2-1 teaspoon chili powder
mock ricotta:
In a food processor or blender, mix together:
1-1/2 (12.3 oz.) packages silken tofu, firm or extra firm
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons egg replacer (without liquid)
12 uncooked lasagna noodles
your favorite soy cheese or Melty Nutritional Yeast Cheese (recipe follows)
chopped tomatoes, green onions, and/or olives to top (optional)
Spray pan and layer as follows:
1. 1 cup of sauce
2. 6 noodles
3. half of remaining sauce
4. mock ricotta mixture
5. grated soy cheese or drizzle with melty cheese, to taste
6. 6 noodles
7. remaining sauce
8. soy cheese (if using melty cheese, hold off until after baking)
9. desired toppings
Bake at 350 degrees for 45 minutes.
Drizzle with more melty cheese to taste and broil for a few minutes, watching carefully just until it’s a cheesy consistency.
============
Spinach and Eggplant Lasagna
1 T. olive oil
1 clove garlic — minced
1 medium eggplant — diced
20 ounces spinach, frozen — defrosted
8 cups tomato sauce
1 pound lasagna noodles
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat.
Saute the garlic for 2 minutes, then add the eggplant and stir.
Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9 X 12-inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles.
Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce.
Add another layer of noodles followed by a thin layer of sauce, then add the spinach and another thin layer of sauce.
Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45 to 50 minutes.
Noodles are done when they can be pierced with a fork.
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Garden Saute w/Penne
6 cloves garlic — minced
3 tablespoons olive oil
1 large yellow bell pepper — cut into thin strips
8 plum tomatoes, seeded — cut into thin strips
1 cup loosely packed fresh basil — cut into thin strips
1/4 cup fresh parsley — minced
8 ounces penne — cooked
Saute garlic in hot oil in a large skillet 1 minute.
Add bell pepper and saute 2 minutes.
Add tomato, basil, and parsley, and saute 1 minute.
Stir in hot cooked pasta; cook, stirring occasionally, 2 minutes or until thoroughly heated.
Serve immediately
———-
Ziti With White Beans
1/4 cup vegetable broth
1/2 cup onion — chopped
2 cloves garlic — minced
20 ounces tomatoes — low sodium
1 cup navy beans — cooked
10 ounces ziti pasta
1/2 cup parsley — chopped
1/4 teaspoon pepper
1/2 teaspoon thyme — ground
1/2 teaspoon basil
Cook ziti al dente and drain.
Heat stock add onions and garlic, saute until clear.
Add tomatoes and simmer 10 minutes.
Add beans and seasonings, simmer 10 more minutes.
Serve over ziti and sprinkle with parsley.
Per serving: 333 Calories; 2g Fat (4% calories from fat); 15g Protein; 65g Carbohydrate;
0mg Cholesterol; 93mg Sodium Food Exchanges: 4 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable

Got a friend that wants to start lifting but he has decided to be a vegetarian. Other than tofu and beans, what else is there to eat for this?

An influential scientist is big on protein and not so big on carbohydrates. And many believe he’s right on target. So what’s a vegetarian to do?

How many times have you heard the vegetarian refrain, "Eat enough calories and you’ll get enough protein?" In other words, don’t sweat the protein, you’ll get as much as your body needs as long as you are consuming enough food. Even the federal dietary guidelines tell us not to worry about protein, once considered "the building blocks" of a healthy diet.

http://findarticles.com/p/articles/mi_m0820/is_n233/ai_18973666

By healthy i mean low fat, low calorie, preferably non vegetarian, tasty and filling!

Here are a couple standard healthy recipes:

Lemon Baked Fish:
1 Lb Haddock or Flounder Fillets — Fresh Or Frozen
1 Tbsp Butter or margarine
4 teaspoon Lemon juice
1 teaspoon Lemon rind — grated
1/8 teaspoon Salt
1 Dash Pepper
1/8 teaspoon Rosemary
If frozen thaw the fish overnight in the refrigerator. Turn on oven and allow to preheat to 350º F (moderate). While the oven is preheating: Assemble all necessary ingredients to work area. Grate the lemon rind and place in a bowl. Cut the lemon and squeeze. Measure 4 tsp and place in a bowl. Measure butter, salt, pepper and Rosemary and add to bowl. Microwave or place in oven until butter is melted. Mix well. Divide the fish into 6 servings and place in a single layer in a baking dish. Pour the butter seasoning mixture evenly over the fish. Bake for 25 minutes or until the fish flakes easily.
Serving Size: About 2.7 oz
Serves about 5
Calories 83.6 Calories from fat 25.8% Fat 2.4g Carbohydrates 0.4g Fiber 0.1g Protein 14.4g Sodium 115mg

Shrimp and Snow Peas
1 pound raw shrimp — peeled and deveined
1 tablespoon cooking wine
1 teaspoon fresh lemon juice
1/4 teaspoon Mrs. Dash Seasoning
2 teaspoons cornstarch
2 cups fresh snow peas
1 green onion — chopped
1 tablespoon minced fresh ginger
2 tablespoons low-sodium soy sauce
1/4 teaspoon sesame oil
1. Rinse shrimp with cold water and pat dry.
2. In bowl combine wine, lemon juice, seasoning and cornstarch. Add the shrimp and marinate in the refrigerator for 30 minutes.
3. Lightly coat a non-stick wok or frying pan with cooking spray and place over medium heat. Reserving the marinade, add the shrimp and saute until they just turn pink, 2-3 minutes. Transfer to a bowl.
4. Add the snow peas, onion, and ginger to the pan and stir-fry for 2 minutes. Add the reserved marinade and soy sauce to the pan along with the cooked shrimp. Mix the ingredients well and continue to cook until most of the sauce is absorbed, 1-2 minutes. Transfer to serving bowl, sprinkle with sesame oil and serve hot.
Serving Size : 5
Serving Size (1/5 recipe)
Per Serving: 125 Calories, 1g Fat, 3g Fiber

Balsalmic Chicken
1/4 cp flour
3/4 tsp salt — divided
3/4 tsp freshly ground black pepper — divided
4 skinned & boned chicken breast halves — (about 5 oz. each)
2 tbsp olive oil
1 large red onion — halved & sliced thin
1 c chicken broth — approximately
2 tbsp balsamic vinegar
2 tsp fresh thyme leaves — or 1/2 teaspoon dried

1. Mix flour and 1/2 teaspoon each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess.
2. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, 10 minutes or until browned and cooked through. Remove to a plate; cover to keep warm.
3. Add onion to skillet and saute 1 to 2 minutes until lightly browned. Add broth, vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy. (If onion isn’t soft after cooking 7 minutes, add a little more broth and continue cooking until it is.)
4. To serve: Place chicken on serving plates and spoon on onions and sauce.
Serves 4.

Chicken Gumbo
1 ( 10-ounce) package frozen chopped onion, celery, and pepper seasoning blend
1 teaspoon olive oil
2 tablespoons all-purpose flour
1 cup canned reduced-sodium chicken broth
1/4 teaspoon hot sauce
1 (14 1/2-ounce) can Cajun-style stewed tomatoes, undrained
1 (10-ounce) package frozen sliced okra
1 1/2 cups frozen diced cooked chicken breast

1. Cook frozen seasoning blend in olive oil in a large nonstick skillet over medium-high heat, stirring constantly, 3 minutes. Add flour, stirring well. Add chicken broth, hot sauce, and tomatoes, cook 3 minutes or until mixture is thickened. Add okra and chicken, cover and cook 8 minutes or until okra is tender.yields 5 (1-cup) servings

(preferably without dairy)

A veggie lasagna recipe using fake cheese would be expensive and I’m not sure how it will come out. Maybe try using tofu in place of the cheese.

My company is having a chili cookoff for Halloween and I’d like to give it a try. I want to show my fellow Texans that us Vegetarians can whip up a mean chili. What’s your favorite recipe that makes a large batch (feeds at least 10)?

I am thinking of using boca ground beef substitute and kidney beans, but that’s about all I know of lol! Thanks!
Some of these recipes sound awesome! Thank you so much.

What are chili hot beans?

Best easy veggie chili EVER! I once entered this in a chili cook-off at my factory and won first prize (against 12 or 13 other chili recipes). No one guessed it was meatless at all.

Ingredients:
1 large onion
2 tender stalks celery (from the inside) minus the leaves

2-12 oz. packs Lightlife Smartground veggie crumbles (I like these so much better than Boca. They are almost indistinguishable from burger in recipes, even by carnivores!

2-16 oz. jars good quality medium salsa
1- 6 oz. can tomato paste
1 can tomato sauce
1 can light red kidney beans
1 can dark red kidney beans
1 can chili hot beans
1 can black beans
Chili powder, Cumin, Cocoa powder, CREAMY peanut butter

Chop onion and celery finely (about the size of a kidney bean). Saute in hot pan in about 3 or 4 tablespoons of any kind of oil for a couple of minutes on medium to medium high. Add in the veggie crumbles and continue to saute (there should be enough oil that you can still see it in the bottom of the pan. This will help firm up the crumbles). When onions and celery are soft and translucent, drain the mixture into a sieve (not a colander–you’ll lose all the "burger").

Dump contents of strainer into a large stockpot or crockpot. Now dump in salsa, tomato paste, tomato sauce, beans (with their juice), and about a cup or two of water (to your desired consistency).

Season with a bit of chili powder and cumin, then throw in about 1 teaspoon of cocoa powder and about 2 teaspoons of creamy peanut butter. Taste and adjust seasonings accordingly. (My brother also throws in about 1/4 cup of beer.)

Simmer on very low (a crockpot on medium is ideal) for about 6-8 hours so the flavors blend.

That should knock the carnivores’ socks off.

I am the only vegetarian in my whole family, and I only have a few ingredients to cook things with. So I really need some ideas please! I don’t have any tofu either, I couldn’t find it at the grocery store! But I will try to get some next time. Thanks!!

One recipe i recommend is vegetarian tacos. they’re sooo easy, yet delicious. I’m sure your who family would like them too. What you need is:

A taco kit (soft or hard does matter, as long as it has the meat seasoning spice packet.)
Fake ground beef (I used morning star)
Any taco toppings you want

All you need to to is fallow the directions on the TACO KIT for cooking the meat. Usually it’s just adding a certain amount of water to the ground beef and waiting for the water to me fully absorbed. I cooked mine for about 10 to 15 minutes. After you cook the meat simply put it in a taco shell, and add all the toppings you want!

Another thing i recommend is fake chicken patties by morning star and boca. They’re quick and easy to make and taste wonderful. i always eat them for a quick lunch or snack on a bun.

One more thing is fake chicken breasts by the company quorn. You can get naked ones that are good for marinating and adding spices too, or buy the breaded ones that are tasty.

Tofu and all these other make meats are normally at grocery stores, in the organic section. I’d ask someone if you can’t find them cause it would surprise me if they didn’t.