Original Vegetarian Salud (Uber Salad)

Posts Tagged ‘vegetable’

Cook some Italian home made healthy vegetarian delicious lasagna with mum – learn the secrets of european cooking ~ ^__^ mom

Julie came over to learn how to make some EU food to cook at home in China ~ so I thought I’d film and share with the world ^__^

Film yourself making it and post a video response ~

Have some happy delicious eating times ~

INGREDIENTS
onion
oil
(mix of your favorite vegetables)
pasta sauce
italian herbs: basil, oregano, etc.
vegetable salt/ sea salt
lasagna sheets (fresh or dried)
(white sauce: flour, oil, soy milk)

METHOD
`Cut up onion and fry with oil
`cut up other vegetables, frying them with the onion, then covering
`add herbs
`add sauce
`White sauce: mix 3 heaps of flour with a pan of oil, when smooth and sizzling, add milk to make a thick paste
`on a lasagna dish, start with a thin layer of sauce, then alternating layers of lasagna sheet and sauce, finishing with a layer of lasagna sheet, then the white sauce.
`bake for 25 minutes on 200 degrees celsius (392 fahrenheit)
`leave for 1/2 hour
`best eaten the next day (so it’s not so soggy), rebake to warm up.

Vegetarian Vegan Lasagne Bake Recipe For good health, full flavour – Delicious ^__^  

HOW TO: Cook european style lasagna

Lasagna on Wikipedia:

http://en.wikipedia.org/wiki/Lasagna

“Lasagna, or Lasagne, pronounced [laˈzaɲɲa], plural [laˈzaɲɲe], is a very wide, flat pasta ( sometimes with wavy edges ). It is typically served in alternating layers with cheese, a sauce, and often other ingredients such as meat sauce, or vegetable. Typical of the central cuisine of Italy, many regional variations exist. In some areas, especially in the southern regions of Italy, the sauce is likely to be a simple tomato sauce and ragù, whereas in other areas, particularly in Northern Italy, a Béchamel sauce is used more generously . Lasagna has become a popular dish in other parts of the world, traveling from Europe to the Americas.
[1]Lasagne verdi which means “green lasagne” is pasta that incorporates cooked spinach).
Origin

There are three theories on the origin of lasagna, two of which denote an ancient Greek dish. The main theory is that lasagna comes from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips.[2][3][4][5] The word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread.
The other theory is that the word lasagna comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning “trivet or stand for a pot”, “chamber pot”.[6][7][8] The Romans borrowed the word as “lasanum”, meaning “cooking pot” in Latin.[9] The Italians used the word to refer to the dish in which lasagna is made. Later the name of the food took on the name of the serving dish.
A third theory has been suggested[by whom?] that the dish is a development of the 14th century English recipe “Loseyn” as described in The Forme of Cury, a cook book in use during the reign of Richard II. This claim has been made[by whom?] due to the similarities in both the method described in building the dish and the two names. However this theory remains contentious as it can be argued that tomatoes are a fundamental ingredient of Lasagna. These did not arrive in Europe until after Columbus reached America in 1492 (The earliest discussion of the tomato in European literature appeared in an herbal written in 1544 by Pietro Andrea Mattioli[10]:13 while the earliest discovered cookbook with tomato recipes was published in Naples in 1692, though the author had apparently obtained these recipes from Spanish sources. [10]:17).”

Duration : 0:8:49

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This vegetable chili recipe is an easy meal in one dish that’s hearty and healthy, too.

Hi, I’m Stephanie Gallagher, the Iron Chef Mom, and today, we’re making an easy vegetable chili recipe.

For this recipe, you will need:

2 Tbsp. olive oil
1 large onion, diced
1-1/2 cups diced red, green and yellow peppers
kosher salt and freshly-ground black pepper, to taste
3 cloves garlic, minced
2 cups broccoli florets
8 oz. sliced mushrooms
2 16 oz. jars salsa
1 14 to 16 oz. can black beans, drained and rinsed
1 14 ro 16 oz. can pinto beans, drained and rinsed
1 Tbsp. chili powder
1 Tbsp. cumin
1 quart prepared red pepper and tomato soup or plain tomato soup (not condensed)

Place the olive oil and onions in a dutch oven. Add the peppers, and give the vegetables a stir. Add salt and pepper, and let the vegetables sweat for about 5-8 minutes until softened.

Add the garlic, and give it a good stir. Now add the broccoli, mushrooms, salsa, black beans, pinto beans, chili powder and cumin.

Stir well, then add the red pepper and tomato soup.

Bring to a boil, then reduce the heat to medium-low, cover partially, and simmer for about 15 minutes. Uncover, and simmer until thickened, about 10 more minutes.

Serve the vegetarian chili with shredded cheddar cheese.

Thanks for watching. For more great recipes just like this one, join me at http://www.TheIronChefMom.com

Duration : 0:2:15

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How to open a coconut make the water into kefir and the meat into yogurt. Use it as is or add to smoothies, desserts, sauces or juices. The yogurt is especially good with a little honey and fruit mixed in. Or use in place of sour cream in raw recipes.

~Since adapting the raw food lifestyle 4 months ago, Laura has released 34 pounds. Currently she is 90% raw and still in transition. A medical diagnosis of severe anemia and leukemia prompted the change from a vegetarian diet to a raw food vegan lifestyle. Laura has experienced immense improvement in lab/blood tests as well as in her energy and overall health since switching to raw foods. UPDATE: The anemia is now reversed and cured!!!~

Duration : 0:3:16

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http://alleasyrecipes.info – 5 Amazing Cookbooks For One Low Price!
1. 123 Popular Restaurant Recipes
2. Barbecue recipes
3. 155 Time saving recipes
4. 500 Bread recipes
5. how to make perfect wine & spirits from home

Duration : 0:7:10

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My recipes:
http://www.youtube.com/OriginalNakedChef

Duration : 0:3:54

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Other Videos In This Series:

Healthy Tip: Simple Chicken Veggie Wraps Recipe : http://youtu.be/mdij8TwAkNg

Healthy Tip: Savory Apple Cinnamon French Toast with Egg Whites Recipe: http://youtu.be/–u_Fh0Saxk

Healthy Tip: Turkey Burgers with Spinach and Feta Cheese: http://youtu.be/tRvWe2XhLGk

Healthy Tip: Ice Cream Alternative: http://youtu.be/xI_1gcAk0Ik

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Another Easy and Healthy Meals Recipe! As the weather gets cooler, I’ve started leaning more towards heartier meals! Here’s one of my favorites! Vegetable Lasagna with Butternut Squash, Broccoli, Mushroom, Peppers, Onions, Spicy Black Beans, and Garlic… Delicious!!! No meat in this dish, and trust me, you won’t miss it. It’s a sweet, spicy, and satisfying meal, I hope you give it a try! xoxo

Duration : 0:7:39

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http://www.thenaturalguide.com [Video by Larry Cook--If you like it, please share it!] Eco-Vegan Gal Whitney Lauritsen shares her story of going vegetarian, then vegan, and then gluten-free, and how her health improved after each transition. She talks about weight loss, more energy, feeling better, where she gets protein, the types of food she eats, how she orders food at restaurants, shops for organic food at health food stores, compassion for animals, environmental gains, friendships and more. Visit Whitney’s website http://www.ecovegangal.com to learn more about the vegan lifestyle and what you can do to live in better harmony with yourself, the animals and our planet.

Produced by Larry Cook, author of The Beginner’s Guide to Natural Living.

http://www.thenaturalguide.com

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Duration : 0:9:8

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In this video, Betty demonstrates how to make Healthy Green Pea Salad. This is a delightful blend of green peas, pickled beets, yellow squash, cucumbers, green onions, and parsley. It is tossed in white wine vinegar with sugar or sweetener.
Ingredient:
1 pound frozen green peas, steamed until crisp-tender
15-oz. can pickled beets, drained, rinsed, and cubed
1 yellow squash, cubed
1 cucumber, cubed
1/2 cup chopped green onion tops
1/2 cup chopped curly parsley
1/4 cup white wine vinegar (You may use any type of vinegar.) or to taste
1/4 cup sugar or artificial sweetener or to taste

Place 1 pound frozen green peas, a 15-oz. can cubed pickled beets, 1 cubed yellow squash, 1 cubed cucumber, ½ cup chopped green onion tops, ½ cup chopped curly parsley, 1/4 cup white wine vinegar, and 1/4 cup sugar or artificial sweetener in a large bowl. Toss, in order to coat all vegetables with vinegar and sugar. Cover with plastic wrap and refrigerate 4 hours (or overnight). Serve in small bowls or on salad plates. Enjoy! This is a healthy and hearty salad for those of you who are dieting. I hope you like it! –Betty 

Duration : 0:9:34

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5th time uploading this…. -_-
dont watch unless u want the recipe, it’s boring.

Duration : 0:14:55

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Technorati Tags: back, Chili, cooking, Food, Kitchen, recipe, The, to, vegetable, Vegetarian, veggie

Hi fine folks!!
This recipe will show you how to whip up a homemade batch of sweet, moist muffins loaded with summers bounty!

Carrots, zucchini, squash and a nice hint of cinnamon has my preschooler calling these muffins “cake”.

Visit my blog to scoop up the recipe!

http://divascancook.blogspot.com/2011/08/sweet-vegetable-muffins.html

music by kevin Macleod

Duration : 0:3:8

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