Mix together the rice flour, potato flour, sugar, salt and baking soda. Add buttermilk and margarine and mix until well blended.
Partially flatten pieces of dough with hand and place on cookie sheet. Bake for 10 to 12 minutes.
See also: The "Veggiquarium" Debate
See also: Types of Vegetarians
Alternate Spellings: Pescetarian
Common Misspellings: Pescitarian
You've bought the tofu. You've seen the food videos. You've tried the restaurants and the veggie burgers. You've argued with the family and maybe even had a last meal. You're ready to go whole hog...er, whole cholesterol-free low-fat vegetarian bacon substitute. So, now what?Now, what you need is knowledge. You need nutrition information. You need transition information. You need advice, but most of all, you need lots of easy recipes to browse to get inspired, and of course, to try out and eat!
I've compiled all this information - and more - in one easy place for you. If you're getting started as a new vegetarian, all the information you need is all right here.
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Bake at 350 degrees for about ten minutes, or until desired crispiness is reached.
Serve with fresh fruit salsa.
More Easy Vegetarian and Vegan Mexican Food Recipes:
Mango and Peach Salsa Recipe
Ten Minute Vegetarian TVP Tacos Recipe
Sweet Mexican Tortilla Chips
Ginger Apple Salsa
Fresh Fruit Salsa Recipe
Mushroom Fajitas
Easy Mexican Rice
Southwest Bean and Corn Salad
Black Bean Enchiladas
Basic Guacamole Recipe
Frijoles Negros (Black Beans)
Vegetarian Tempeh Tacos
Easy Vegetarian Breakfast Burritos
Enchilada Casserole
Crock Pot Refried Beans
Mexican Black Bean Soup
Vegetarian and Vegan Seitan Fajitas
Quick No-Meat-A Vegetarian Fajitas
Mexican Fiesta Veggie Burgers
Vegetarian Mexican Quiche
Vegetarian Chili Flautas
prepared right there on the show. They look amazing! He cooked up a barley mushroom risotto, bean and burgers, and a tantalizing sweet potato and coconut stew. Missed it? Not to worry, the recipes are online here:Even though he's not vegetarian, Bittman has been a big advocate of reducing meat consumption, and eating what he calls a "less meatarian" or "semi-vegan" diet, and people, including the Today Show, seem to be listening in droves. He's also the author of one of my favorite vegetarian cookbooks, How to Cook Everything Vegetarian. Super cool!
It's impossible to eat too much green salad! Green salads vary from a simple chopped lettuce salad to a gourmet meal drizzled with exotic oils and vinaigrettes. I love eating a huge green salad for lunch, as you never get that tired and sluggish feeling afterwords. Perfect for a busy work day. Scroll through this collection of green salad recipes for ideas and healthy inspiration, and, check out these tips and tricks for the perfect green salad.Link: Green salad recipes
Pictured: Spinach and cranberry salad
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See also: 8 Vegetarian Turkey Substitutes
Place the tofu blocks in a lightly greased loaf pan, squeezing them as close together as possible.
In a small bowl, whisk together the remaining ingredients. Pour about 2/3 of this mixture over the tofu, and refrigerate the remaining 1/3. Cover the tofu in the pan, and allow to marinade overnight, or for at least 4 hours.
After marinating, pour the remaining soy sauce mixture over the tofu, then bake at 350 degrees for 45 minutes, basting the extra marinade over the tofu once or twice.
Remove the tofu from the oven and carefully flip it over. Bake for another 45 minutes, basting occasionally. Allow to cool slightly before serving.
Enjoy your homemade tofu turkey!
?1 out of 5
Ick!!! No stars!!, Member kclamb
This tastes like oniony broth, because that's what it is. This recipe doesn't direct you to carmelize the onions first, which would go a long way towards making the finished product taste good.
27 out of 29 people found this helpful.
Was this review helpful to you? Yes | No
When going vegan, many people choose to give up refined sugar as well, either for health reasons, or because it's often (though not always) refined using bone char from animals.One popular substitute for sugar that's been hitting the shelves lately is brown rice syrup. So, what's so great about brown rice syrup as a sugar substitute? Well, for starters, it's vegan, gluten-free, and is easy to substitute for sugar in most recipes. Want to learn more or try out a few recipes? Learn more about brown rice syrup here.
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A low-fat and vegan recipe for alfredo sauce, made with tofu, soymilk and almonds instead of cream and dairy. Two users give this low-fat vegan alfredo five out of five stars, so you know it's a good one.
In a blender or food processor, process the almonds until finely ground. Add onion and wine, tofu and miso and process until smooth.
Slowly add soymilk, adding just enough to make the desired consistency. Add salt, nutmeg and pepper, and transfer to saucepan.
Cook over low heat, stirring occasionally, just until heated through. Garnish with parsley and sprinkle a bit of black pepper on top. Serve over pasta.
So many raw food recipes use Nama Shoyu even though it isn't actually raw. In Japanese nama does mean raw. But the word isn't intended to indicate that the liquid has never been subjected to high heat, only that it hasn't been pasteurized. Alas, pure raw foodists, as well as those on gluten-free diets, need an alternative. Sea salt can easily be substituted for the saltiness, but there is a deeper, more profound flavor missing. Many in the raw community are using portabello mushrooms, as in this recipe, to recreate that unique flavor.
See also: IS your raw food really raw?
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
Preparation:
Place the mushroom and salt in the blender with 1/2 cup of the water. Blend on high speed for 10 seconds, slowly add the remaining water through the top while continuing to blend. You may wish to strain the liquid to remove any mushroom chunks.
Stephanie, About.com's guide to cooking for kids shows you how to make a Mexican-spiced dip, a sweet strawberry dip, and an easy tofu ranch dip, and suggests a few things to serve with them. I really like her style of cooking - quick, simple and healthy. Enjoy!Link: Three easy tofu dips
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it absolutely doesn't have to be boring. Vegetable soup can take on the flavors of the tropics, as in a coconut-based Thai vegetable soup, or the flavors of exotic north Africa. A layer of legumes or even meat substitutes can take a basic vegetable soup and turn it into a full meal. Lentils, chickpeas, lima beans or even a grain such as barley can add texture and flavor to make a soup more hearty. Interested? Here's seven non-boring vegetable soup recipes to try.Link: Vegetable soup, seven ways
Pictured: Five-star Moroccan vegetable stew
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How does a vegan raw foodist able to get all of their protein needs met? When living on raw plants alone, it is a wise question to ponder. As any vegetarian can attest to, the most frequently asked question about the diet is, "Where do you get your protein?" I'm the kind of vegetarian that likes to answer that question with a couple other questions, "Do you know what protein is?" and "Do you know what your body does with protein?" Because if someone is really looking to learn, I'm willing to educate and possibly help others not have to answer this question yet again. So when discussing protein on a raw food diet, let's start at the very beginning.
What is Protein?
Protein is a combination of amino acids, some of which need to be eaten in your food (essential amino acids) and some of which your body makes on its own (nonessential amino acids). The term complete protein refers to a protein that has all nine essential amino acids in good proportion to the bodies needs. Proteins from animals are complete since the animal already made the effort to combine the amino acids for it's own body. Animal protein is also referred to as complex protein and has traditionally been thought to be superior to plant protein (keep reading to find out what new research says) which generally comes from combining various plants to accumulate all the essential amino acids in proper measure. The body then uses the amino acids to form complete proteins itself.
What Does Your Body Do With Protein?
The list of projects on the body's daily to-do list is unfathomable and none of it is possible without protein. Proteins become hormones, enzymes, antibodies, muscles, even the lens of your eye is made of protein. Proteins transport oxygen and contract your muscles. But the most important of it's exhaustive list of tasks is the building, maintaining and replacing of bodily tissue.
Can I Get Enough Protein on a Raw Food Diet?
More research needs to be done but there are a few new prominent theories out there about this big question of protein consumption. More studies are published every year by the major medical research institutions in the United States that are changing the answer to this question. It is believed that the amount of protein that has been recommended in the past is higher, if not much higher, than is actually necessary. In fact, it is even being suggested that the mere act of eating animal proteins results in the body needing more protein! Oye vay!
Vegans who eat a variety of plants, including soy products, are sure to get plenty of protein, but what about vegan raw foodists? There is more and more information being revealed that there is an adequate, if not abundant, supply of protein even in a diet this devoid of animal proteins. It is further suggested through this research that the body prefers that the protein actually come in incomplete form (as individual amino acids) so that it can do it's job of combining them in the best possible way for it's various purposes. When the body receives complete or complex proteins it has to rip the amino acids apart and reassemble them accordingly. Amino acids from plant sources allow the body to skip that process and go right to the end game.
Good Sources of Plant Proteins for a Raw Food Diet
Everything has protein in it, so the effect of eating a variety of foods is the accumulation of all the essential amino acids. Nuts and seeds have a lot of protein compared to fruits and vegetables but a lot of raw food diet advocates tout green leafy vegetables as a good source of protein. By using a variety of greens (in great abundance I might add, up to one pound per day!) the body receives all the essential amino acids that it needs while also getting many other minerals, plenty of chlorophyll and lots of fiber.
Do You Have to be a Rocket Scientist to Figure it All Out?
It is impossible to know everything about nutrition and retaining the information is another challenge entirely. But some of the most basic facts are rather crucial to helping you make good nutrition choices on a daily basis. In the beginning of any major diet change you'll need to be more observant and calculating than usual. Over time, the formula for healthy living becomes routine and you won't need to do so much math. As your tastes change and embrace your new lifestyle, it will be easier and more fulfilling to eat in a way that ultimately pleases your body and all it's trillion cells.
I bet your new raw food diet seems a bit more daunting once those cold winter months set in. Life is good in the summer when smoothies and salads are popping up out of the ground in great abundance. But how do you fare through all of those frigid months when hats and scarves dominate your wardrobe and the cold earth isn't garnering such luscious mouth-watering produce. Here are some tips from the far reaches of the planet, where raw foodists do indeed dwell and, in fact, come to find that their bodies adapt quite well to the outdoor climate. Eating lots of raw foods will also keep your immune system thriving during cold and flu season when friends and family are sniffling the days away.
Eat Warm Food, Not Cold Food
Most of us equate raw food to cold, refrigerated, even chilled food. But during the winter especially this does not have to be the case. Eating food at room temperature, or even heating it until it is warm to the touch, are great ways to keep your sanity through the cold season. Most folks allow food to cool to this point before eating it anyway (with the exception of hot chocolate which causes a burnt tongue epidemic every year). You'll find that food is nice and warm at 115°F.
Get More Exercise
Granted this is not everybody's favorite piece of advice but it sure does keep the body warm, decreases the appetite (and, therefore, cravings) and lifts the spirits. Getting outside, even when it is cold, to breathe the fresh air and soak up as much sun as possible, is crucial to keeping healthy. Choosing to hibernate is bound to keep those cravings coming and gives you too much time to crave your way to cooked foods.
Eat Heating Foods and Spices
Cayenne pepper, ginger, garlic and black pepper are all examples of ingredients that can warm you from within. Use them in beverages as well as meals and keep your internal fire stoked. Warm beverages are a great way to satisfy a sweet craving as well as give the body some spice.
It's All About the Carbs
Carbohydrates are what your body wants more of in winter. Rather than a little extra fat and protein, as much as we all love to indulge in such things, what your body needs more of to combat the cold is carbohydrates. Your metabolism increases in cold weather, which causes you to lose that valuable padding. So if you are wondering why your salad doesn't have that same appeal that it did just a few short weeks ago, it is because vegetables have very little calories and carbohydrates. Try adding fruit to your diet as well as your salad dressing. You'll be amazed at how a little energy can warm you right up. Contrary to popular misconception, protein doesn't give you energy, at least, not without a real inner workout, and fat isn't much more efficient, it's carbohydrates that feed you.
Dehydrated Snacks and Treats
As always, the dehydrator comes in quite handy for keeping people satiated on a raw food diet. Flax crackers, raw granola, cookies, veggie crisps and raw breads are all perfect anytime foods that keep the stomach happy and the mind comforted.
Lifestyle Recommendations
As many restaurants already know, heating your plates, mugs and bowls is a really nice touch and keeps your food warmer longer. Taking hot baths is another good tip for keeping warm. Obviously wearing nice warm layers and good socks, even around the house, will keep you warm and toasty. As time goes by on a raw diet, with the body spending less energy to warm up or cool down the food you put in it, you may discover yourself better able to adapt when the temperature outside drops.
Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes, then add the sambar powder, coriander, cayenne, cumin, and salt.
Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes. If the mixture becomes too thick, add more water.
Stir in the lemon juice and cilantro and cook 5 minutes longer. Taste and adjust the seasonings.
Vegetarian Indian red lentil sambar recipe reprinted with permission from "Vegan Fire & Spice: 200 Sultry and Savory Global Recipes" by chef Robin Robertson.
If you like this vegetarian lentil sambar recipe, you might also want to try some more vegetarian Indian recipes, such as non-dairy lassi, vegetarian palak paneer or vegetarian aloo gobi.
Here they are! This year's top ten vegetarian recipes on About.com, according to youare the top 10 most popular recipes of 2010, according to you and according to web traffic from all over the world. If you've been wondering what everyone else has searching for, cooking up and eating this year, here it is! Missed last year's picks? Check out the Top Ten Vegetarian Recipes of 2010, or the Top 10 Vegetarian Recipes of 2009, or go way back to the Top Ten of 2008!
Here it is, the most popular recipe of the year, according to you: lentil soup! Incidentally, this lentil soup recipe is also one of the highest rated vegetarian recipes, with over 20 five-star reviews. Everyone really seems to love lentil soup, and this recipe is one of the best. It's a simple recipe - lentils, onions, carrots, and a few spices, and perhaps that's why everyone loves it so much. It's not pretentious, it just get's the job done, and you can vary the ingredients without worry. This lentil soup was #10 last year, and it's #1 this year.
Holding still in the second spot, this recipe has long been a favorite. It's a great one-dish meal, when served alongside rice or another grain, and it's one of my regular vegetarian dinner stand-bys, since it's so quick and easy. If you think it won't be filling enough, just toss in a handful of diced tofu to fry up in the mix.
Tofu scramble means so many things, to so many vegans. It's at once a muse, hangover cure, greasy spoon stand-by, and, for many, it's the first vegan meal or tofu dish new vegans make on their own. No wonder the global internet population finds it so helpful. Heck, even Oprah has a tofu scramble recipe! And you know, if it's good enough for Oprah...
I'm not quite sure why these brownies made it this far in the top ten best vegetarian recipes this year, but they did! Perhaps it's because there's nothing particularly striking about them that they're so popular. When you just want some nice chewy homemade brownies, nothing fancy, this is a good, reliable place to start.
In the picture, I paired my tofu with broccoli, and, if I recall correctly, I slurped up some wide Asian noodles in sauce along with the broccoli and tofu, but this standard crispy tofu can go in just about anything from stir-fries to salads, to curries. You can serve it as an appetizer with a dipping sauce - perhaps a plum sauce or a sweet chili sauce. One guest reviewer said, "They remind me of chicken fingers, but better!" I couldn't agree more. These are savory, addicting and deliciously crunchy.
What's a top ten vegetarian recipe list without at least one veggie burger? This portabella burger has been getting more and more popular over the years. The mushrooms are brushed with olive oil and then lightly grilled and topped with grilled onions and an avocado sauce.
I love cake mix cookies, and judging from how well this recipe does, so does everyone else! With all the options and flexibility this recipe offers, I wouldn't be surprised to see it climbing even higher on the list next year. A friend of mine always likes to frost her cake mix cookies, since they're soft, and fluffy, almost more like cupcakes, and not hard and crunchy, but I love them soft just like they are. Use any kind of cake mix to vary the flavor - vanilla, lemon, strawberry, they're all fantastic! Add in a handful of chocolate chips or peanut butter chips to make them even more special.
Still salivating? Browse through thousands of vegetarian and vegan meal ideas, including gluten-free recipes, healthy recipes, recipes for vegetarian kids and of course, plenty of tempting desserts, too.
Drink the water, or save it for later.
If you want to drink the coconut water, now is the time! Stick in a straw and enjoy! Or, if you will be using the fresh coconut water in a recipe or want to save it for later, invert the coconut over a large glass to collect the water. Most young coconuts have about 10 ounces of fresh coconut water, so you will need a tall glass or large cup. But you're not done yet! You've still got to crack open your coconut to enjoy the soft white flesh inside.
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Add the tomatoes, carrots and green onions. Reduce heat to medium low and cover. Allow to cook for at least 20 minutes, or until carrots are soft.
Stir in the soy milk and peanut butter, whisking to incorporate.
Add a mixture of flour and water if needed to thicken up the soup a bit.
Garnish with additional green onions, if desired, and serve hot.
More Vegetarian and Vegan Soup Recipes:
Vegan Cream of Asparagus Soup
Easy French Onion Soup
Basic Miso Soup Recipe
Red Pepper Gazpacho
Curried Split Pea and Potato Soup
Cheesy Vegetarian Potato Soup Recipe
Quick and Easy Tomato Rice Soup
Cool Cucumber Soup
Cream of Carrot Soup
Basic Gazpacho
Watermelon Gazpacho
Vegetarian Bean and Barley Soup
Vegetarian Lentil Soup
Gingered Carrot Soup
Spinach and Mascarpone Soup
Pumpkin and Coconut Soup
Bean and Barley Soup
Easy Pumpkin Soup
Thai Lemongrass Soup
Get your five-a-day servings of vegetables! This vegetable chili recipe doesn't skimp on the veggies or the flavor. It's packed with mushrooms, carrots, broccoli, celery and zucchini. Broccoli is one of my favorite vegetables, so I admit that I'm quite partial to this vegetarian vegetable chili recipe, but you could also use whatever vegetables you have on hand. Cauliflower would work well.Link: Vegetarian vegetable chili
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