Kids Who Won't Eat Vegetables Will Eat This Vegetable-Pasta Salad by Harriet Hodgson

Kids are noodle nuts. They will eat spaghetti with tomato sauce, yet shy away from vegetables. Say the word "vegetable" and kids start to make faces. Though middle and high school kids will eat vegetables, they are selective about the ones they eat.

My 15-year old grandchildren (they are fraternal twins) pretend to eat vegetables by moving them around on their plates. What could I do? I combined pasta and vegetables, and added a tangy lemon dressing. The ratio of vegetables to pasta is five to one, and I think that's pretty darned good.

The directions say you should marinate the salad for three hours before serving. The longer pasta marinates the more dressing it absorbs. You may need more dressing than the recipe calls for if you marinate the salad all afternoon or overnight. My grandchildren loved the salad so much they went back for seconds, and my grandson went back for thirds.

This is not an exact recipe and you may play around with it. If you have leftover veggies toss them into the salad. Make the vegetarian version or add your protein of choice (see below). Customize the salad to your kids' tastes. Kids who do not like black olives may eat green. If your kids hate onions leave them out. You may leave out the roasted red peppers and substitute Cheddar for feta cheese.

While the salad tastes good year-round, it tastes especially good in the summer, when fresh vegetables are available, and tomatoes taste like they are supposed to. Vegetable-Pasta salad is the perfect picnic dish. Just remember to keep it cold.

INGREDIENTS

2 cups small pasta (shells, rings, tubes, spirals), cooked

1/2 cup celery, chopped

1/2 cup English cucumber, chopped

1 cup frozen petite peas, defrosted

1 cup shredded carrots (from a bag)

3 scallions (white parts and green), thinly sliced

1/2 cup sliced black olives

7-ounce jar roasted red peppers, drained and chopped

2 tablespoons (or more) fresh basil, cut into narrow strips

4 ounces fat-free feta cheese

Dressing

4 tablespoons fresh lemon juice

3 tablespoons extra light olive oil

1 teaspoon salt-free lemon and pepper seasoning

1/2 teaspoon low sodium salt

Protein of Choice: 1 small can water-packed tuna, or 1 cup cooked shrimp, or 1 cup chicken cut into

bite-size pieces, or 1 cup ham, cut into bite-size pieces

METHOD

Make salad dressing and set aside. Put ingredients into a large bowl. Add your protein of choice and salad dressing. Marinate for at least three hours. Serve on lettuce leaves and garnish with lemon wedges. Makes 8 servings.

Copyright 2007 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer she was a food writer for a local magazine. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com. Amazon has posted a five-star review of the book. You will find additional reviews on the American Hospice Foundation Web site ("School Corner" heading) and the Health Ministries Association Web site.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

Edible Wild Weeds: Spring Salad Recipe by JJ Murphy

Sharing wild food recipes gets easier as my favorite organic farmers and local specialty foods markets are now selling these "weeds" in addition to cultivated vegetables.

Most of my early wild edibles discoveries were by trial and error. As I got older, I discovered experts who published their knowledge and gave classes in some cases. My bookshelf contains a growing list of respected wild foods experts. The link to this information is at the end of this article.

The leaves of these early spring arrivals - and in some cases the roots - are all perfect for salad. Pick them now, in a few weeks they'll need to be cooked.

Early Spring Green Salad

1/2 cup tiny plantain leaves*

1/2 cup wild onion grass

1/2 cup tiny dandelion leaves under 2"

1/2 cup trout lily leaves

1/2 cup tiny violet leaves

1 cup lambs quarter leaves

1 cup watercress

1 cup mustard leaves

2 cups wood sorrel

1 cup spring beauty flowers

1/2 cup violet flowers - purple, yellow and/or white

1/2 cup trout lily flowers

1/4 cup spring beauty tubers

1/2 cup trout lily tubers

Rinse leaves, tubers and blossoms in cold water - a light spray is best - and drain.

Tear or coarsely chop leaves and tubers - toss, then sprinkle blossoms on top.

I recommend you taste the salad before adding a dressing - you may find that you won't need a dressing.

* if bigger than 1-2 inches, you may need to remove the stringy central vein to eat raw

Bon Appétit.

Writer and naturalist, JJ Murphy, has been eating wild foods since her farmer parents pulled weeds from the veggie garden and she ate the weeds. She now lives in Harriman, NY. For information on how to identify wild edibles and for more wild edible recipes, visit: http://www.writerbynature.com/index.php?topic=Recipes

Article Source: http://EzineArticles.com/?expert=JJ_Murphy

Vegetarian Fried Crunchy Okra by M.Jeya

This is a vegetarian dish. Okra is slimy. Some folks don't object to this characteristic and stewed okra with tomatoes and squash is popular with some Southerners. And as Lady goat noted in her missive to okra, it's a frequent addition to gumbo where the negative becomes a positive by adding body to the stock. Okra is also a popular pickle and, as such, is not in the least bit slimy. But okra's best incarnation is fried. Combine cracker crumbs, flour, and salt. Dip okra pieces in buttermilk mixture; dredge in cracker crumb mixture.

The Crunchy okra is a vegetarian food. In a food processor finely grind crackers. In a shallow bowl whisk together cracker crumbs, flour, and salt to taste. Here you could buy a rod and reel, shotgun shells, live bait, gas from the pumps out front, and sacks of White Lily flour for making biscuits. And you could also have a great meat-and-three lunch. Ruth & Jimmie's is long-gone now, but we recall the old wood-frame shop every time we make the crunchy fried okra for which they supplied the recipe.

Preparation of crunchy okra:
1. Spread the okra on a flat dish and sprinkle salt, red chilli powder, garam masala, mango powder, and chaat masala. Mix gently.

2. Now, add gram flour and mix gently to coat evenly, preferably without adding any water. Divide the okra into 2 portions.

3. Heat the oil in a pan to smoking point. Fry 1 portion of the okra mixture, separating each lightly with a fork. Do not allow the slices to stick to each other. Remove with a slotted spoon when both the sides are crisp and brown. Similarly, fry the other portion.

4. Serve hot garnished with ginger and green chillies.

Crunchy okra variety of luffa gourd is cultivated for the tender and sweet flavor of its immature fruits. Stir together buttermilk and egg. Please purchase online www.indomunch.com in NewYork city.

Article Source: http://www.articlesbase.com/food-and-beverage-articles/vegetarian-fried-crunchy-okra-400939.html

Great Vegetable Juice Recipe Ideas by Shannon Medley

You can really put your juicer to great use if you have some delicious recipes to follow, so if you love juicing and want to get some fantastic ideas, here are a few of the top juicer recipes.

Carrot Juice

One of the favorite juicer recipes is carrot juice. This is the most commonly made juice, because it is so easy and also because of the multitudinous health benefits it offers. All you need is a couple of carrots, and you juice them one at a time, until you have the amount of juice you need.

You should not peel the carrots first because then you will be taking away most of their nutritional value, and some juicers will even clean the food for you so you may not have to worry about that part either. Just make sure that you feed the carrots into the juicer at a steady pace, and never push them through too hard.

Celery Juice

Another of the most favored juicer recipes is celery juice. For this recipe you just need a couple of celery stalks, and you want to cut each stalk into a few different pieces, otherwise they will be too large to fit through the juicer and may end up breaking it.

Feed the stalks in at a steady speed, holding down the tamper for a few seconds each time, and if you are juicing larger amounts of celery, you may want to stop and rinse the machine after each bunch to keep it from getting clogged up.

Carrot Anise Drink

This is one of the funkier juicer recipes, but one that is still very quick and easy to make. You just need 8 carrots, 2 anise stalks, 3-4 celery stalks, and 2 apples, and you want to juice everything in the order given.

These are just a few of the many juicer recipes that you can choose from, and remember that any juice you could find in a store you can make on your own with your juicer, only you will be getting much more nutritional value and without all the sugars and added preservatives that commercial companies put into their drinks.

A juicer will no doubt be one of the most versatile and useful kitchen appliances you will ever own, and if you do not already have one this is definitely an investment that you should make in the near future. You can juice all the fresh fruits and vegetables you want and make them into drinks to serve to yourself, friends and family.

A juicer will no doubt be one of the most versatile and useful kitchen appliances you will ever own, and if you do not already have one this is definitely an investment that you should make in the near future. You can juice all the fresh fruits and vegetables you want and make them into drinks to serve to yourself, friends and family. Here are more juice recipes to help you on your way.

Article Source: http://EzineArticles.com/?expert=Shannon_Medley

Learning How To Cook Tofu by Michelle Bery

When it comes to preparing healthy and delicious meals that will satisfy, it’s difficult to know where to begin. The truth is – we all lead busy lives that can frequently teeter on chaotic. Between a busy career, non-stop schedules, and ever-increasing activities, we often don’t know where to fit the making of meals. It often seems so much easier to just grab something on the run – even if that something is far from healthy. And for those who are vegetarians, finding healthy meal alternatives can be even more difficult. Luckily, learning how to cook tofu will put your meals back in your control.

Tofu is a spongy cake made from bean curd and is traditionally cubed to be used in a variety of dishes. Tofu is extremely nutritious as it is rich in many essential vitamins. Also, because tofu is a protein dense food, it is often used as a meat substitute in a variety of vegetarian cuisines. Discovering how to cook tofu will open up a whole new world of different foods.

Tofu tends to be quite bland on its own; but because of its porous consistency, it absorbs the flavors of the food around it. Subsequently, tofu can be delicious in a variety of sauces and marinades. Many people, when first learning how to cook tofu simply substitute it for meat in any recipe that would traditionally call for chicken, red meat, or fish. But there are also recipes specifically geared towards the use of tofu as the main ingredient. As a matter of fact, there are cookbooks and online search engines dedicated exclusively to how to cook tofu.

Because of tofu’s versatility, it is commonly used in a variety of cultural cuisines. The Japanese in particular, frequently include tofu as a part of their diet.

Low-fat, low-calorie, and nutritious, tofu can change the face of any recipe, allowing you to enjoy a satisfying, delicious meal without sacrificing good health. Learn how to cook tofu in a way that works for you and your family; you will be more than pleasantly surprised.

For easy to understand, in depth information about tofu visit our ezGuide 2 Tofu.

Article Source: http://EzineArticles.com/?expert=Michelle_Bery

Vegetarian Diet Tips: Make Your Vegetarian Diet A Balanced Diet! by Ashley Green

The world has opened eyes to the harmful side-effects of non-veg food like red meat and is now opening arms to Vegetarian Food. A very common myth found among common man is that vegetarian food doesnt provide you with necessary nutrients but a Vegetarian Diet, in no ways, is deprived of necessary nutrients, only if you have a balanced Vegetarian Diet. Make sure you eat a lot of fruits and dont follow particular monotonous meals.

Some Nutrients you dont come across normally in Vegetarian Diets are:-

a) Iron

b) Calcium

c) Zinc

d) Protein

e) Vitamin D

f) Vitamin B12

But you can always have vegetarian source for these nutrients. On a other side of the coin, there are a lots of benefits of Vegetarian Food (incomplete). They are rich in:

. You can Find Iron in the following Vegetarian Food items:-
Cashews, tomato juice, rice, garbanzo beans (chick peas) and tofu.

. You can Find Calcium in the following Vegetarian Food items:-
Dairy products, fortified soymilk, fortified orange juice, tofu and broccoli.

. You can find Zinc in the following Vegetarian Food items:-
Whole grains (especially the germ and bran of the grain), nuts, tofu, leafy vegetables (lettuce, spinach, cabbage), root vegetables (onions, potatoes, carrots, celery, radishes), eggs and dairy products.

. You can find Protein in the following Vegetarian Food items:-
Vegetarians must eat a variety of plant foods over the course of a day to get enough protein. Eg: Tempeh, miso lentils, tofu, nuts, seeds, and peas.

. You can find Vitamin D in the following Vegetarian Food items:-
fortified cereals (or a small amount of sunlight) and Fortified milk and soymilk

. You can Vitamin B12 in the following Vegetarian Food items:-
Tempeh, miso, eggs, dairy products, fortified soymilk and cereals.. Tempeh and miso are foods made from soybeans.

They are low in calories and fat and high in protein.

Know more about Balanced Diet at http://www.weightloss-health.com/balanced_diet.htm

About the Author: Ashley Green

For Healthy Diet Related Free Articles Directory your complete and most comprehensive family guide on Health.

Also get free sample low carb recipes, low fat recipes, low calorie recipes, low sodium recipes, low sugar recipes at Low Carb Recipes and Diet

If you wish to reproduce the above article you are welcome to do so, provided the article is reproduced in its entirety, including this resource box and LIVE link to our website.

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Wild Edible Recipe: Sauteed Puffball Mushrooms by JJ Murphy

Yes! I did it! I love the confident feeling of learning something new.

Until yesterday I was sure of two edible mushrooms. Today I am sure of four. My two new delicacies are the Gem-studded puffball and the Pear-shaped puffball. I have a fifth under study.

Before I share this recipe, it's time for my disclaimer: ALWAYS test for edibility.

When I gather mushrooms, I put each species in a separate paper bag. When I get home, I take them out of the paper bag and begin my visual study.

The mushroom under study right now is the fawn mushroom. I found one on a hike with "Wildman" Steve Brill last month. I have found it twice since, but did not eat it. I just studied the shape, how the gills were attached and the stem. "Wildman" has made replicas out of Sculpey - which is an excellent way to improve observation skills. It's also fun.

I am cautious enough to consult other mushroom identification guides, but "Wildman" has the best photos and his sculptures are accurate. I am now making a spore print and when I do sample this mushroom, it will be a piece the size of a green pea.

THE RECIPE:

Sautéed Gem-studded (Lycoperdon perlatum) or Pear-shaped (Lycoperdon pyriforme) mushrooms:

1. Remove mushrooms from paper bag, trim dirt and wipe with a cloth or paper towel 2. Do not wash or immerse in water. Do not salt. That makes the mushrooms tough 3. Cut the larger mushrooms into bite-size pieces 4. Coat with olive oil and one-half teaspoon of lemon or lime juice 5. Set pan over low heat, then add coated puffball mushrooms 6. Cook until tender

Puffballs are fragrant when picked and they do have a distinct flavor, but it is delicate. I enjoyed it as a simple side dish.

Writer and naturalist JJ Murphy has been eating wild foods since her farmer parents pulled weeds from the veggie garden and she ate the weeds. JJ continues to forage and write in Harriman, NY, posting recipes and resource information at http://www.WriterByNature.com

Article Source: http://EzineArticles.com/?expert=JJ_Murphy

Ratatouille Recipe by Kim Steele

Ratatouille is a wonderfully versatile dish that you can easily fix in under 20 minutes if you follow my method.

I was cooking ratatouille long before I moved to the south of France and discovered that it had a name. I always called it vegetarian spaghetti sauce. I'd go to the grocery store and find the freshest, tastiest looking vegetables available. When I got home I'd put two big solid pots on the stove, one filled with hot water for the pasta, and the other to cook the sauce in. I always started with onions, put them in the pot with a generous amount of olive oil (vegetarians get to do things like that - use lots of olive oil), and than kept chopping vegetables and adding them to the pot as I went. I soon learned the best order to add vegetables to the sauce.

Fussy French Ratatouille

When I got to France I ran out and bought a fancy French cookbook - Larousse de la Cuisine. It is a wonderful book and is now falling to pieces after years of use. Some of the recipes though I find a bit humorous in their complexity and their ratatouille recipe is one of them. It has all of the classic ingredients of ratatouille (onions, bell peppers, eggplant, zucchini and tomatoes), but it requires you to cook each of these ingredients separately before assembling them into another pot. For me, that destroys the charm of ratatouille.

Ratatouille the Easy Way

I always imagine someone stepping from their kitchen out into their vegetable garden on a hot summer afternoon. They pick whatever is ready to be eaten that evening, and that is what goes into the ratatouille. As for cooking it, you really should try my method of chopping as you cook. Ratatouille goes together perfectly like this.

What to serve it with

Ratatouille goes with so many things and you can vary the ingredients (both the vegetables and the herbs) depending on what you have available. Do you remember how in the movie of the same name the rat fancied up ratatouille? You can do the same if you wish. Serve it hot or cold. With an omelette or a vegetable terrine. Serve it on pasta or simply with bread. Sprinkle it with cheese if you wish. The French like it with different meats, poultry and fish. I add hot pepper sometimes. Now that is definitely not French, but it is very good.

Here's my recipe, and please change it as you see fit and don't forget to enjoy all of those lovely vegetables as you are chopping them up. They are gorgeous you know! Bon appetit.

Ratatouille

1/4 cup olive oil

2 onions, slivered

3 bell peppers, cut into one inch squares(try different colors)

2 eggplants, cut into 1/2 inch cubes

2 zucchini, cut into 1/2 inch cubes

4 cloves garlic, minced or crushed

2 pounds tomatoes, chopped

1 tablespoon minced fresh thyme

salt and pepper

1/4 cup chopped fresh basil

Heat olive oil in a heavy soup pot on medium heat. Sliver onions and add to oil.

While the onions cook, chop the bell peppers and add them to the pot, stirring well.

Chop the eggplants and add to the pot, stirring well to coat the eggplant with oil. At this point all the olive oil will have soaked into the eggplant, so you need to stir often to keep things from burning until they soften some.

Chop the zucchini and stir it in once the eggplant has softened a bit.

Chop the garlic and add to the vegetables, stirring well.

Chop the tomatoes and add them.

Chop the thyme and add it along with salt and pepper to taste. Stir well and cook two minutes.

Turn down heat and cover the pot. Simmer until everything is soft and well blended - about 40 minutes.

Stir in basil and remove from heat.

Makes 4 to 6 servings.

Are you interested in learning more about French food and culture? You'll find lots of easy French recipes and fun food facts at http://www.easy-french-food.com I've been living and cooking in France for the past 17 years and would love to share with you my love of simple good food. Don't forget to enjoy your food today.

Article Source: http://EzineArticles.com/?expert=Kim_Steele

Taco Salad Recipe by John T Pratt

Everyone loves my Taco Salad and they always want my recipe! I think this is one of the best around - whether you choose the meat or vegetarian version!

We've eaten taco salad since we were kids, and there's just so many good ways to modify this recipe. How I make Taco Salad now is basic and simple and "it works". It's tasty, quick, and fast! Is there room for improvement? I don't think so - I think if you make this recipe "as-is" without modification you'll just love it! The only thing you should have a choice over is what kind of meat to use. The choices for meat are ground chuck, chicken, or fake meat (Morningstar ground meat crumbles substitute).

Taco Salad Recipe Ingredients You'll Need:

• 1 lb meat (boneless chicken, ground chuck, or Morningstar Vegetarian ground meat crumbles)
• Salt, Pepper, Chili Powder, Garlic Powder, Cumin - to season meat
• 1tbsp minced garlic (preferred from a jar)
• 1 head of lettuce chopped
• 3 large or 5 medium tomatoes diced
• 1 medium sweet or red onion (or one bunch diced green onion)
• 1 packet Hidden Valley Ranch dressing mix (not dip mix)
• 1 cup milk
• 1 cup mayonnaise
• 1 bag Doritos or Restaurant style tortilla chips (crushed)
• 1 packet shredded colby jack or taco cheese (8 oz)

This is so easy to make, just start your meat cooking on the stove, and cook on med-high for 5 minutes. If using chicken or morningstar you may need some oil in the pan first - just a few table spoons. Once it's cooked 5 minutes add the seasonings which are about 1tbsp chili powder, 2 tbsp Cumin, 1 tbsp garlic powder and salt and pepper to taste, cook another 8-10 minutes or until meat is thoroughly cooked.

The trick to making this Taco Salad Recipe quickly is to get as much done while the meat is cooking as possible. I usually start the meat, and immediately get an extra large mixing bowl (4-6qt) out and all the veggies. While the meat cooks I dice the tomato and lettuce and onion. I toss it all in the bowl with the tbsp of minced garlic and thoroughly mix it up. In a medium bowl mix the cup of milk, cup of mayonnaise and packet of Hidden Valley Ranch - then set aside. Open one end of the tortilla chip bag, and crush the chips up finely (without destroying the bag).

Add the chips and shredded cheese to the bowl with the veggies and mix well again. Add your meat and mix well again. Last add the Hidden Valley Ranch Dressing and mix well again and you have some easy to make and very tasty Taco Salad!!

I hope you liked this recipe, and I think your family will love it too!

John Pratt usually writes on his blog at JTPratt's Blogging Mistakes, but his love of cooking always seems to have him writing his best recipes on his daughter's web site Kieil's Handpicked Recipes! If you want to learn how to cook some of the tastiest dishes from scratch, including pizza and bread - be sure to stop by and visit!

Article Source: http://EzineArticles.com/?expert=John_T_Pratt

Vegetarian South Beach Diet by Tim Grimsley

The South beach diet has been one of the most popular ways to lose weight for several years. Now there is a new surge in popularity among Vegetarians. The South beach diet is based on the intake of more Protein and less Carbohydrates, because of this, the diet has not been appealing to vegetarians.

Vegetarians are now modifying the popular diet to fit there lifestyle. There are lots of great vegetarian recipes available that work perfectly with the South beach diet plan. During the first phase of this diet many dieter's experience weight loss of 8 to 12 pounds.

A great recipe to start with is the Chili recipe below.

Ingredients

3/4 cup dried red kidney beans, soaked overnight

2 teaspoons olive oil

1/2 teaspoon whole cumin seeds

1/2 tablespoon chopped garlic

3/4 cup coarsely chopped onions

1/2 large sweet red pepper, seeded and diced

1/2 large green pepper, seeded and diced

3/4 tablespoons mild chili powder

1/2 teaspoon dried oregano

1 1/2 cups water

1 tablespoons tomato paste

1/4 to 1/2 teaspoon salt

1/4 cup chopped fresh cilantro

Instructions

Drain and rinse the beans. Set aside. In a large saucepan, warm the oil over medium-high heat. Add the cumin seeds and sizzle for 5 seconds. Add the garlic, onions, red peppers, green peppers, chili powder and oregano. Sauté over medium-high heat for 3 minutes, stirring frequently. Add the beans and water.

Bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Uncover and simmer for 30 to 45 minutes, or until the beans are tender. (Add more water if the mixture becomes too dry during cooking.)

Stir in the tomato paste and salt. Cook for 2 minutes. Just before serving, stir in the cilantro.

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Article Source: http://EzineArticles.com/?expert=Tim_Grimsley

Decadent and Delicious Vegan Cheesecakes by Carine Nadel

The season of "packing on the pounds" is upon us. Now, we know that desserts are supposed to be decadent-deliciously so. But decadent does NOT necessarily mean that it can't be healthy. Too often when we think of indulging we imagine globules of fat being pasted onto our hips and it makes all of us-40 and over (or not)-cringe.

This simply doe not have to be the case! Due to a dairy allergy and a lifelong commitment to eating healthy, I have found ways to make even cheesecake good for the body, not just the soul. Here are 3 easy, healthy versions that would even make "The Golden Girls" happy:

Start by using your favorite basic pie crust. Since making pie crust has never been "my thing" I usually keep the refrigerated type on hand, but a good graham cracker one will do as well. If you have a talent for it-make it yourself.

Pre-heat your oven to 350. Get your blender out! All versions will call for 12 oz of firm tofu. Like regular cheesecake, the ingredients do matter-so buy premium tofu, not the boxed type on the shelves or the ones heavily packaged in water. And drain for about 20 with a bit of weight on the top to remove the excess liquid

Remember, this is not so much a recipe as a "method", so get creative if you aren't thrilled with some of these flavorings!

Lemon Tofu "Cheesecake" (Orange is also quite lovely)

Put the tofu into the blender with:

1/3 C sugar

1/3 C water

¼ C fresh lemon juice and the zest of that lemon

1 tsp lemon extract

½ tsp kosher salt

1 tbsp. canola or vegetable oil

2 tbsp corn starch dissolved in 3 tbsp cold water

Blend until smooth and pour into prepared crust. Bake 45 minutes. Chill thoroughly.

Mocha Tofu "Cheesecake" (my personal favorite)

Put the tofu into the blender with:

1 C water

1/3 C cocoa powder (do not use dutch, and the darker you can use, the better)

2 tbsp instant espresso (or instant coffee)

1/3 C sugar

2 tbsp nut butter (I love almond butter, but peanut is also good)

1 tbsp canola/vegetable oil

2 tsp pure vanilla

½ tsp kosher salt

2 tbsp cornstarch dissolved in 3 tbsp cold water

Same cooking directions as above.

And last, Berry Tofu "Cheesecake" (use your favorite fresh/frozen one)

Put the tofu into the blender with:

1 C berries

½ C sugar (taste the berries first and adjust sugar depending on tartness)

2 tbsp fresh lemon juice and the zest from it

1 tbsp canola/vegetable oil

½ tsp kosher salt

2 tbsp cornstarch dissolved in 3 tbsp cold water

1 tsp rum extract

Same cooking directions as the rest!

Toppings are up to you. If you are particularly traditional you might want to try this:

Tofu cream: (no matter how you flavor it, it's great on just about anything-trust me, I even topped my all-bran more than a few times!)

Drain and cube 8 ounces of firm tofu. Cook in boiling water for about 5 minutes. Drain and cool. Blend thoroughly with 1/4 C of sugar, 1 tbsp of canola/veggie oil, 2 tsp of your desired extract and 1/2 tsp salt.

Put the pureed mixture back into the saucepan you cooked the tofu in. Dissolve 2 tbsp of cornstarch in 2tbsp of cold water and stir into the "cream", cook over low heat at a simmer until it is thick enough for your purpose. Either serve on the side, or top as you would use a sour cream mixture on a "real" cheesecake.

Because all are very low in fat and high in protein-I personally told myself a number of times that leftovers are great for breakfast!

Carine Nadel is on The Reader's Advisory Panel of Woman's Day magazine and has had numerous articles and recipes published both on various websites and print publications. To read more of her work, log onto: http://www.Carine-whatscooking.blogspot.com

Article Source: http://EzineArticles.com/?expert=Carine_Nadel

Vegetarian Potato Soup by Rachel Williamson

Traditional potato soup recipes often include bacon, sour cream, and other animal products. For vegetarians and vegans who want a hearty potato soup, this recipe is the answer. Kids and adults alike love this nutritious, satisfying soup.

3 med potatoes, skinned and cubed

1/2 lb. tofu

4 cups water (you can substitute one cup of water with vegetable broth)

1 medium yellow onion, chopped

1 teaspoon salt

1 T. olive oil

1/4 c. chopped parsley

black pepper to taste

Directions:

Fill a large pot with the water and vegetable broth. Bring the water to a simmer and lower the potatoes and onions into the pot. Add sea salt. Simmer for about 20 minutes or until potatoes are tender.

While the potatoes and onions are cooking, blend the tofu and olive oil in a food processor. When the potatoes and onions are done, add half of the batch to the food processor with the tofu and olive oil mix and process.

Return the contents of the food processor to the pot containing the water and the other half of the potato/onion mix. Add parsley and black pepper to taste. You might also want to add bacon bits or vegetarian bacon bits to the mix.

Simmer for a few minutes until warm enough to serve.

Rachel Williamson shares healthy recipes and nutrition information in Eat This!, a healthy food blog.

Article Source: http://EzineArticles.com/?expert=Rachel_Williamson

Lazy Cook Meatball and Veggie Soup by April Lorier

What encourages and inspires us more than a tasty, nutritious meal at the end of the day? I am not known for my cooking ability! But recently, a neighbor brought me a pot of "Sopa de Albondigas" (aka Mexican Meatball Soup) and I fell passionately in love with it! I had to have that recipe, especially since it is something that can go into the freezer for those "rainy days"! She told me to make it my own, put in what I like, and leave out what I didn't like. So I spent half a day - including the shopping - making my version of what I call "Lazy Cook Meatball Veggie Soup". After all, nothing encourages me more than having something delicious before I settle down for a night of writing!

Prep and cook time (if you have all the ingredients at home) is about 35 minutes. The flavor of this soup is fresh and simple, and the meatballs are exceptionally moist and tender because they are poached in the soup, not pan-browned first. If making ahead, cool, cover, and then chill up to 3 days. Just re-heat to simmering to serve. Makes 12-16 cups, depending on how many veggies you add. (It is a great way to get your veggies!)

Chop up the following veggies:

4 stalks of celery

2 Anaheim peppers (long, green, not hot) or 1 bell pepper chopped

1 large white onion, diced

4 large red potatoes (white potatoes with red skins) in large pieces: about 6 per potato (no mushy potatoes!)

6 carrots, diced thin (or, if you are a lazy cook, like me, one small bag of the fresh baby carrots)

½ bag of cole slaw, or you can slice ½ green cabbage if you are not lazy like me

½ bunch of cilantro (aka Italian Parsley) Makes 1-1½ cups total

2 Italian Squash sliced thick

Fill a big pot with 12 cups of water, then add beef bouillon to taste (about 5 tablespoons or 6 cubes)

Add a large can of either diced tomatoes or stewed tomatoes, including juice

Add 3-5 cloves of smashed garlic

Add 1 large onion, chopped, to the pot.

Add chopped pepper to pot.

Add 1 cup of your already-chopped cilantro

Salt and pepper to taste

Turn heat on under pot (high) and bring to a boil.

While you are waiting for the boil, prepare the meatballs.

1-1½ lbs of ground sirloin, or hamburger, or turkey, or combination

2 eggs, beaten

½ white uncooked rice

½ cup of remaining cilantro

Worcestershire Sauce

Salt and pepper

Make 2" meatballs with your hands (meatballs will expand)

When liquid is boiling, drop in the meatballs, one by one, and do not stir. Cook med heat for 20 minutes, covered.

Add veggies and let them cook 10-15 minutes (I like crunchy veggies!) Make sure everything is covered with liquid.

Get a big ladle and scoop into large soup bowls. Yum, yum, yum!

Reheat for 3 days, or freeze for months. Great tasting and good for lazy cooks like me!

© 2008 April Lorier (aka "Lazy Cook")

April Lorier is an award-winning poet, writer, Author, Christian Speaker, Columnist, and Encourager of Christians worldwide.

As a pastor's daughter and a survivor of severe child abuse, April Lorier has an intimate knowledge of child abuse in and out of the church. She founded COPE, Inc, for the retraining of abusive parents. She successfully fought for the passage of The Child Abuse and Neglect Reporting Act (CANRA), signed by Ronald Reagan.

Her autobiography, "GOD'S BATTERED CHILD: Journey from Abuse to Leader" (2007) is available at Amazon, B & Nobles, Target and at http://aprillorier.blogspot.com

Article Source: http://EzineArticles.com/?expert=April_Lorier

Easy To Cook Delicious Indian Food Recipes - Cauliflower Curry Recipe by M Muhammad

Indian food recipes are occupying a special place in the lives of Indians. Even though, the Indian culture is highly influenced by the British and American cultures, Indian foods still occupy the primary place in Indian society particularly in all occasions and festivals.

Indian food recipes are the by product of rich Indian heritage may be 5000 years old. Indian food recipes may be broadly classified into Indian vegetarian recipes, Indian chicken recipes, Indian curry recipes, Indian fish recipes, Indian briyani recipes and Indian mutton recipes.

Here we are giving an example Indian vegetarian recipe - Cauliflower curry recipe.

Ingredients:

Cauliflower - 1 small size

Fennel seeds - 1 tsp

Curry leaves - 1 tbsp

Dry Red Chilli - 3

Big Onion - 1 medium size finely chopped

Tomato - 1 medium size finely chopped

Turmeric Powder - 2 pinches

Red Chilli Powder - 2 tsp

Coriander Powder - 2 tbsp

Water

Oil

Salt to taste

tsp - teaspoonful

tbsp - tablespoonful

Method:

1. Heat oil in a saute pan.

2. Add fennel seeds and allow it to turn light brown.

3. Add Dry Red Chilli and fry for few seconds.

4. Add big onion, curry leaves and fry till onion turns golden brown.

5. Add Tomato and fry till it gets cooked.

6. Add all the powders and fry till its raw smell goes.

7. Add cauliflower florets, water (enough to cook the vegetables - and salt.

8. Allow it to boil for few minutes.

9. Lower the flame, close the sauce pan and let the cauliflower get cooked.

10. After it gets cooked fry till the gravy thickens.

Delicious Indian vegetarian recipe is ready to serve. Enjoy the tasty cauliflower curry with white rice.

If you are an Indian or an Indian descendent, try to consume Indian foods at least one time a day. Indian foods will rejuvenate and revitalize your body and soul.

To see much more Indian food recipes, please visit http://www.indianfoodrecipes.co.in where you will find this recipe and other Indian vegetarian recipes

Article Source: http://EzineArticles.com/?expert=M_Muhammad

Easy Vegetarian Spaghetti by Donna Rivera

This is an easy recipe for those of us who don't eat meat. I love spaghetti and created this recipe playing around in the kitchen one day. My family really likes it and I make it often. Since the rest of my family does eat meat, I can make a separate pot for them with hamburger meat. I know they are still getting their vegetables because I have added the peas and corn. You can try it with other vegetables too, although I never have. Hope you like my families favorites spaghetti recipe.
1 lb Morning Star Vegetarian Meat Crumblies or something similar

1 can spaghetti sauce mix - (26.5 oz)

1 can whole corn - (15 oz)

1 can peas - (15 oz)

Your favorite seasoning

1/4 lb Uncooked spaghetti (1/2 - 8 oz. pkg.)

1 1/2 tsp Salt, if desired

Pepper to taste

Grated parmesan Cheese

Cook the spaghetti noodles according to the package instructions. Using a microwave safe container, heat the vegetarian crumblies/meat for 6 minutes or according to the instructions on the package.

Using a medium sized saucepan, place the heated vegetarian crumblies/meat, the spaghetti sauce, the canned vegetables, and your favorites seasonings. Remember, not too much seasoning is required because your canned spaghetti sauce already has seasonings in it. Add salt and pepper if desired. Mix all the ingredients well. Bring to boil and then simmer for 20 minutes. Serve sauce over cooked spaghetti noodles. This recipe will serve about four people.

Donna Rivera-Loudon
Quick and Easy RecipesDonna has an MBA in Information Ttechnology and is currently a Tupperware Director and CEO of her own company. She also teaches online Management and Business classes for a local community college as well as computer classes for a four-year university.

Article Source: http://EzineArticles.com/?expert=Donna_Rivera

Vegetarian and Vegan Meal Planning Ideas PLUS ... Dairy Free Muffin Recipe by Rebecca Bennett

In a vegan or vegetarian diet, it may take time to explore new foods and develop some form of routine to it. There are many different products on the market today for vegans and vegetarians to choose from - keep experimenting to find your or your families personal preferences and tastes.

You should be-able to find quite a good amount of vegetarian and vegan products at supermarkets, natural health food stores and co-ops.

When baking, you can use substitutes like egg replacers, cornstarch or bananas to replace eggs.

Soy, rice and nut milks are great replacements for cow's milk. Plus there are many other dairy alternatives around like: vegan cheese, yoghurts, frozen non-dairy ice creams, and cream cheeses. These are all easily sourced through health stores or supermarkets worldwide.

If you are stuck for ideas on some quick easy menu ideas, here are some sample meal menu items for you to consider:

** Breakfast

- Pancakes

- Soy Yoghurts

- Fruit Smoothies

- Wholemeal Toast or Cereals

** Lunch/Dinner

- Veggie Mock Meat and salad sandwich

- Veggie Sausages or hot dogs

- Veggie or Soy Burger

- Simple Prepared Salads

- Tofu Kebabs or Wraps

- Veggie Fried Rice

- Tomato & Pasta Bake

- Soup or Curry Vegetables

- Veggie Stir fry with Tofu, tempeh, or seitan

- Baked Vegetables with Rosemary & Garlic Herbs

** Snacks /Dessert

- Cookies

- Cake

- Non-Dairy Ice Cream

- Dried Fruits & Nuts

- Fresh Fruits

- Chickpeas

- Popcorn

- Pretzels

- Soy or Veggie Crisps or Chips

- Vegan Pies

So as you can see there are an abundance of tasty foods on offer for vegetarians of all kinds, the tastes and wonders of one's food choices is only limited by one's own imagination.

If have you ever wondered how vegetarians, vegans or people just wishing to avoid dairy products make delicious tasting and looking cakes and sweets without much effort at all?

Unless you are a vegetarian or 100% animal free cooker, chances are that you have never cooked without animal ingredients like eggs and dairy. In fact, if you don't know any vegetarians personally you might not even be aware that you can cook without any animal by-products like, eggs and dairy.

Vegetarians are able to maintain a very healthy diet eating any number of traditional meals or sweets minus animal by-products.

And you don't have to be a vegetarian to benefit from such things, even if you'd just like to cut down on animal by-products for the many health benefits involved or if you are lactose intolerant, have vegetarian friends you'd like to cook for or are trying to avoid cholesterol . . . you don't have to feel you will miss out on all those wonderful sweets and treats you feel you can't live without. Because cooking minus animal by-products is so simple and easy you won't believe it until you experience it for yourself.

So I urge you to try the below recipe for yourself and then decide if vegetarians just eat rabbit food or not. You might be surprised. And you might even be shocked that you won't even notice these muffins are not cooked using any eggs or diary.

** Dairy Free Choc Muffins

Ingredients:

1 cup water

1 tsp vanilla

1 Tbsp vinegar

1/3 cup vegetable oil

1 cup sugar

1 tsp baking soda

1/3 cup coconut

1 and 1/2 cups flour

3 Tbsp cocoa or carob powder

Method:

1. Pre-heat oven to 190C.

2. Mix first 6 ingredients in a bowl until blended through.

3. Sift the remaining ingredients and blend in bowl until just combined.

4. Bake for 15-20 minutes.

Servings: 6 large muffins or 12 smaller muffins

If you are not a vegetarian but are considering becoming one don't let the fear of eating egg or diary free stop you. If you already are a vegetarian or don't eat dairy or eggs for other reasons, and have not tried cooking sweets, you might want to try it. It's so simple and easy if you know how and have access to proven recipes.

Rebecca has worked in the vegetarian and vegan industry for years. She is the founder of http://www.VeganSecrets.com a portal with many interesting vegan and vegetarian books, articles, veg living tips and information on everything vegan, vegetarian and cruelty-free.

Article Source: http://EzineArticles.com/?expert=Rebecca_Bennett

Cooking Tasty BBQ Food for Vegetarians by Alastair Taylor

Yes, it's true, vegetarians can enjoy barbecues too! If you are a meat-eater with some vegetarian guests coming round for a barbecue, it is very easy to rustle up some tasty vegetarian food. There are also some more challenging options for the vegetarian host or the brave carnivore!Option number one for vegetarians is to cook some shop-bought veggie burgers or sausages. If it's a ‘bring your own meat' barbecue this is probably what vegetarians will bring. Now, some people hate meat substitutes, but most vegetarians quite like them, and will be quite happy with a veggie sausage, particularly with some good relish and salad in a bun.

However, there are lots of other things you can cook for vegetarians which will be a little more impressive - and more than likely the meat-eaters will like them too. Halloumi cheese is always popular, and very easy to cook. This is a firm cheese that doesn't melt when cooked, so you can slice it, or cube it and stick it on skewers, and cook over the barbecue until browned on the outside, and soft on the inside. If cooking on skewers, you could alternate cubes of halloumi with cooked new potatoes.

Grilled vegetables are another good option, as they really taste of ‘barbecue'. For something slightly unusual, try brushing thick asparagus spears with olive oil and grilling for about 5 minutes, until browned in places. You can also easily grill aubergine or sweet potato slices (1-2 cm) or courgettes (halved lengthways), having coated them in olive oil and seasoning. You can also grill whole aubergines on the barbecue, having pierced them in several places with a fork. When they are soft you can scoop out the inside and spread it on some bread, or use it to make an aubergine dip.

Wrapping vegetables in foil prevents charring, so is useful if your vegetables tend to burn on the outside but are raw inside. For an authentic barbecue taste though, it is a good idea to cook for a few minutes without foil at the end, until it looks char-grilled. This is one way of cooking corn on the cob, an essential part of any barbecue for meat-eaters and vegetarians.

Lots of other vegetables, such as mushrooms, peppers and onions, work well on a barbecue, but can be quite fiddly to work with. The classic option is to thread vegetable pieces on to skewers to make vegetable kebabs. A quicker way is to use a barbecue ‘wok' or grill pan (try Lakeland), which you can place on top of the barbecue and keep all your vegetable pieces together. Then you can easily cook smaller vegetables without them falling through onto the barbecue, while retaining that barbecue flavour. This is also a simple way of keeping vegetarian food separate from meat.

A good accompaniment for all your guests is to brush some slices of baguette or ciabatta with olive oil and seasoning, and grill on each side until golden brown. If you wrap a whole garlic bulb in foil and barbecue until the cloves are soft, you can squeeze the roasted garlic out of the cloves and spread it on the bread. Garlic roasted like this becomes much milder and sweeter.

For the really ambitious, why not try making your own veggie burgers? Then you can have complete control over the ingredients and will feel very satisfied with your creativity. There are loads of recipes for different kinds of veggie burgers, but typically you could use mashed beans or lentils as a base, and add any kind of cheese, chopped onions, nuts, herbs or spices for flavouring, breadcrumbs to help make it a bit more solid, and beaten egg to help bind it. Then simply grill it! You may have to experiment to get a burger that doesn't fall apart too easily - if you are worried, start by cooking it on foil or a baking sheet, and finish up with a few minutes directly on the barbecue.

For more consumer advice visit http://www.whatprice.co.uk Whatprice contains useful household information from cooking techniques through to how to fix the kitchen sink.

Article Source: http://EzineArticles.com/?expert=Alastair_Taylor

5 Most Commonly Used Ingredient In Chinese Vegetarian Recipes by Janice Hoo

Are you into vegetarian recipes?

How about trying out vegetarian recipes in Chinese style?

Not sure what to use?

No worries! Here are five most commonly used ingredients you can use to create you own Chinese style vegetarian meal!

1. Mushroom

The mushroom you see here is actually the dried mushroom, which is also known as Black Mushroom, Chinese Black Mushroom or Dried Flower Mushroom.

It is an excellent ingredient to add taste and aroma to your dishes. It is also an excellent absorbent which takes in the taste and flavor of your cooking – thus giving you a pleasurable bite; exploding the splendor in your mouth as you chew!

Because of it's ability to add taste and aroma to the dishes, it is commonly added into vegetarian dishes to add more flavor to the otherwise plain vegetables.

2. Chinese Wolfberry

These tiny red seeds has sweet and plain taste, and has found its way into many Chinese soup and dishes. In fact, it is considered to be one of the medicine used in Traditional Chinese medicine.

It is also used to improve lung functions, strengthen lower limbs, reduce headache and fainting, improve premature ejaculation etc. Current researches have proven that Chinese Wolfberry have anti-oxidant ability, increasing immunity, anti radiation, anti aging and other health effects.

It is commonly known to have helps improve eye-sight.

Because of its benefits, Chinese vegetarian practitioneer use it widely to enhance nutritional value of their meals.

3. Bean Curd (Tofu)

Bean Curd was created by the Chinese, accidentally, in the Eastern Han dynasty. Initially, only monks and priests ate them. However, slowly it was accepted by the masses, and now, it is an indispensible ingredient for most of the Chinese meals, be it vegetarian or not.

Bean Curd is soft, tender, nutritious and affordable. It can be easily digested.

It promotes production of bodily fluid to reduce dryness. It also reduces heat and removes toxins; reduces blood cholesterol and the risk of heart diseases; and reduces respiratory and digestive problems.

You can find Bean Curd in many forms – soft, firm, dried, Bean Curd puff, Bean Curd skin (which we will see next), Jelly form, fermented Bean Curd, smelly Tofu, and many more!

Because of its wide variety, you'll find it almost in every meal, cooked in many different methods.

4. Bean Curd Skin or Sheet

Bean Curd Skin, either in long stick form, or in sheet form, is as popular as Bean Curd.

This is because it can either be soaked and fry together with the vegetables, or cooked in soup, or in sweet soup. And the sheet form can be used for wrapping in many recipes, e.g. Wanton, Chinese vegetarian sausage etc; or even used to create the popular Chinese vegetarian duck!

Another indispensible ingredient for Chinese vegetarian meals!

5. Bean Thread

Bean Thread or Mung Bean Vermicelli which is also known as Glass Noodles, Cellophane Noodles, or Fenzi in Chinese or Fun See in Cantonese.

It is commonly used in many Asian countries, and in particular - Chinese vegetarian dishes.

Althought it is a form of noodle, and may be eaten as noodle, when these slender and gelatinous noodles are soaked, they become soft and slippery, springy and translucent. They’re almost flavorless, but they are a good absorbant which absorb the taste of their accompanying sauce or broth.

Because of that property, it is added into dishes for more bite and flavor, and is commonly found in the famour vegetarian meal - Luohan Zai (The Dish of The Arahant)

So, here you are - the 5 most commonly used ingredients which you can also use to create your own Chinese vegetarian meal today! Enjoy your meal today!

Janice Hoo, the author of "Vegetarian Recipe: The Chinese Way" introduced a revolutionary way of enjoying Chinese vegetarian meals which are healthy and uses natural, gluten-free ingredients. In her book, stories related to the dishes are been shared so that you'll appreciate the dish better, and any health benefits of the ingredients are been highlighted as well! You can get hold of this wonderful book at http://www.ChineseVegetarianRecipe.com

Article Source: http://EzineArticles.com/?expert=Janice_Hoo

Vegetarian Spinach Quiche Recipe with Bean and Corn Salad by Angela Drummond

Black Bean & Corn Salad

This salad is very colorful and includes a very tasty lime dressing.

Preparation 25 Minutes

Serves 4 - 6

Ingredients:

1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups frozen corn kernels

1 avocado - peeled, pitted and diced

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro (optional)

Method:

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve

Spinach Quiche

This savory deep-dish pie features herbed feta cheese that melts and mingles in every bite. The cheese is sauteed and mixed with spinach, mushrooms, Cheddar cheese and lots of garlic. This mixture is then combined with milk and eggs, and poured into a prepared crust. A bit more Cheddar cheese is sprinkled over the top, and then the quiche is slipped into the oven until it 's set.

Preparation 20 Minutes

Cooking 40 Minutes

Serves 4 -6

Ingredients:

1/2 cup butter

3 cloves garlic, chopped

1 small onion, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (4.5 ounce) can mushrooms, drained

1 (6 ounce) package herb and garlic feta, crumbled

1 (8 ounce) package shredded Cheddar cheese

salt and pepper to taste

1 (9 inch) unbaked deep dish pie crust

4 eggs, beaten

1 cup milk

salt and pepper to taste

Method:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

More delicious Vegetarian Recipes at Recipes For Free!

Article Source: http://EzineArticles.com/?expert=Angela_Drummond

Vegetarian Cuisine by Dolly Kapil

Rabbit food. That’s what my dad calls vegetarian cooking and cuisine. Salads and vegetables – can’t be anything more to it, can there? Oh, but there is. Vegetarian cooking is at least as varied as ‘regular’ cooking – and in some cases, far more imaginative.

Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meatless – and truly vegetarian - recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.

Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.

The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time.

Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more.

If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice that there’s no meat.

Article Source: http://www.articlesbase.com/cooking-tips-articles/vegetarian-cuisine-357440.html