Vegan pumpkin pudding

A simple and easy vegan and dairy-free pumpkin pudding recipe for Thanksgiving or anytime you've got some pureed pumpkin on hand.

This easy dessert recipe is also low calorie.

Ingredients:

• 1 15 ounce can pureed pumpkin
• 1 2/3 cup soy milk
• 3 tbsp corn starch
• 2 tbsp molasses
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt

Preparation:

Whisk or blend together all ingredients until smooth, creamy and well combined.

Simmer over medium-low heat until thickened, about 6-8 minutes.

Transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours.

Enjoy your homemade vegan pumpkin pudding!

Makes 6 servings.

Nutritional information:
Calories: 122; Calories from Fat: 13
Total Fat: 1.5g; % Daily Value: 2%; Trans Fat: 0.0g
Cholesterol: 0mg; 0%
Sodium: 236mg; 10%
Total Carbohydrates: 25.6g; 9%
Dietary Fiber: 2.6g; 10%
Sugars: 14.7g
Protein: 3.0g
Vitamin A 221%, Vitamin C 5%, Calcium 6%, Iron 10%

With just 122 calories per serving, this pumpkin pudding is a low-calorie dessert.

View the original article here

Seven Summer Salsas

Is summer over already? Can't be! I refuse to believe it! Well, the weather is still lovely where I am, and I'm still enjoying a bounty of summer fruits and vegetables, so I'm quite happy to live in my denial that it's still late summer, and not early fall!

Fresh summer fruit is a sweet addition to a homemade salsa recipe, so take advantage of the season and make some homemade salsa, while you still can! Try this pictured apricot salsa recipe to start with, get tropical with a sweet mango and peach salsa or get creative with a unique pineapple salsa or even a mouth-watering strawberry orange salsa. Here's seven homemade salsa recipes to enjoy. Summer or not.

Subscribe to the weekly vegetarian newsletter
Follow me on Twitter!

View the original article here

Vegan pumpkin pudding

A simple and easy vegan and dairy-free pumpkin pudding recipe for Thanksgiving or anytime you've got some pureed pumpkin on hand.

This easy dessert recipe is also low calorie.

Ingredients:

• 1 15 ounce can pureed pumpkin
• 1 2/3 cup soy milk
• 3 tbsp corn starch
• 2 tbsp molasses
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt

Preparation:

Whisk or blend together all ingredients until smooth, creamy and well combined.

Simmer over medium-low heat until thickened, about 6-8 minutes.

Transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours.

Enjoy your homemade vegan pumpkin pudding!

Makes 6 servings.

Nutritional information:
Calories: 122; Calories from Fat: 13
Total Fat: 1.5g; % Daily Value: 2%; Trans Fat: 0.0g
Cholesterol: 0mg; 0%
Sodium: 236mg; 10%
Total Carbohydrates: 25.6g; 9%
Dietary Fiber: 2.6g; 10%
Sugars: 14.7g
Protein: 3.0g
Vitamin A 221%, Vitamin C 5%, Calcium 6%, Iron 10%

With just 122 calories per serving, this pumpkin pudding is a low-calorie dessert.

View the original article here

Meet your wheat. Wheat berries, that is.

Wheat berries are one of those foods I really wish I had tried sooner. Regular readers will already know how much I love my quinoa, and this queen of grains will always be my favorite, but there's plenty of space in my heart (and on my plate!) for wheat berries, too. Try adding a handful to a favorite soup or chili recipe, in order to add extra fiber and nutrition, or pair it with a stir-fry as you would with rice. Here's a few wheat berry recipes to try:

• What are wheat berries?
• Wheat berry chili (pictured)
• Wheat berry and artichoke pilaf
• Wheat berry tabbouli recipe

  Subscribe to the weekly vegetarian newsletter
  Follow me on Twitter!
  All vegetarian recipes

View the original article here

What is arsenic?

Question: What is arsenic?

Answer: Arsenic is a poisonous chemical often used in herbicides and pesticides and is classified as a Class 1 carcinogen, meaning it is highly toxic to humans. Other Class 1 carcinogens include asbestos, formaldehyde and hepatitis B and C viruses. According to the EPA, "arsenic has been linked to cancer of the bladder, lungs, skin, kidney, nasal passages, liver, and prostate". Other side effects of consuming arsenic can include nausea, vomiting, diarrhea, partial paralysis and blindness.

How much is too much?

Arsenic exists not only in the bodies of animals used for foods, such as chicken, but also in the American water supply. Although some environmental exposure to arsenic may be unavoidable, as more and more Americans reduce their consumption of red meat, they are often replacing this with chicken and fish and thus exponentially increasing their consumption of arsenic at rates never before experienced.

More: How does arsenic get into chickens?

View the original article here

Easy Vegan Date Macaroons

If you've got a food processor, this sugar-free vegan macaroon recipe takes just a few minutes to make, since it only has three ingredients. See also: More Sugar-free Cookie Recipes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

• 8 medium sized dates
• 1 banana
• 1 1/2 cups coconut flakes

Preparation:

Remove the pits from dates.

Place ingredients in a food processor, and process until smooth.

Depending on the size of the dates and the ripeness of the bananas, you may need to add more or less coconut to get the right consistency. Mixture should be moist, but not gooey.

Bake at 325 degrees 10-15 minutes, until done. Cookies will be soft, but should cook enough to have a golden brown bottom and hold togther well.

Note: Dates do contain a fair amount of natural sugar, but this recipe contains no refined or white sugar. Also, to be truly sugar-free, make sure the coconut flakes you are using do not have any added sugar. You may need to shop for sugar-free coconut flakes at a natural foods store.

View the original article here

What is brown rice syrup?

What is brown rice syrup? Is brown rice syrup vegan? How can it be used as a sugar substitute in cooking and baking?

What is brown rice syrup?

Brown rice syrup is a vegan and gluten-free liquid sugar substitute that can be used in baking and cooking to sweeten foods with less calories and to avoid the use of refined sugar. Vegans may prefer brown rice syrup to refined sugar, which is sometimes refined using bone char from animals. With a sticky, gooey consistency similar to honey, brown rice syrup tastes very sweet, but has a flavor much different from other sweeteners, such as honey and agave nectar.

Cooking with brown rice syrup:

Lundberg Family Farms brand of brown rice syrup include instructions right on the jar for substituting sugar with brown rice syrup. They say, "To substitute sugar, use 1 1/4 cup rice syrup for one cup sugar, using 1/4 cup less of another liquid in the recipe." Try drizzling it on pancakes or waffles, instead of maple syrup, or using it to sweeten iced tea.

Is brown rice syrup healthy?

Brown rice syrup contains a few trace minerals, including magnesium, manganese, and zinc. But that doesn't make it healthy. Although it's made from brown rice and little else, it's highly refined and concentrated, making it a source of calories and carbs, as well as trace minerals. However, as far as sweeteners go, it is all-natural, nearly always organic, and probably one of the healthiest sugar substitutes available, with the exception of stevia.
See also: Nutritional and calorie information for brown rice syrup

Recipe using brown rice syrup:

• Sugar-free Chocolate Chip Cookies with Brown Rice Syrup
• Rice Pudding with Brown Rice Syrup
• Sugar-free chocolate pie recipe
• Sugar-free Carob Chip Cookie Recipe
• Rice Crispy Treats Recipe
• Homemade Granola Recipe with Brown Rice Syrup

View the original article here