New Members
Most active members
Group Management
Sponsored links
Vegetarian Way of Life
Please join us at Vegetarian Way of Life, a group set up for vegetarians or those that wish to become one. We discuss all kinds of things pertaining to the vegetarian lifestyle. For example: maintaining or losing weight, why we gave up meat, good nutrition, personal success stories to good health and wonderful recipes. Are you in it for the animals or your health? Come on in.
Latest group announcement
Have a suggestion, recipe or question?
Please use this group to post as often as you wish. There are a lot of members here that are brand new to the Vegetarian life style and they are looking for ideas for meal menus, recipes, vegetaraian websites etc. I know I enjoy what other vegetarians have to say.
Please make this group "YOUR" group and post away. Share your knowledge, share what works for you, share what web pages that might be of interest to us vegetarians.
Please make this group "YOUR" group and post away. Share your knowledge, share what works for you, share what web pages that might be of interest to us vegetarians.
3 months ago
Recent Messages
Do you mind taking a poll?
Since postings are down at a lot of groups on Eons, I was curious to find out how often our members come here to the group to check posts or replies.
I believe the warmer weather keeps most of us offline and not sitting here online allday and night.
Please take a minute and answer once.
I believe the warmer weather keeps most of us offline and not sitting here online allday and night.
Please take a minute and answer once.
RECIPES THAT START WITH "U"
Udon Noodle Soup
4 cups vegetable or faux chicken broth
2-inch piece of fresh ginger, skin removed and cut in half
Pinch of sugar
1/3 cup rice vinegar
1/4 cup soy sauce
2 Tbsp. vegetarian oyster (mushroom) sauce (available at Asian groceries)
1/2 tsp. sambal or other chili paste
1/2 Tbsp. minced fresh ginger
2 garlic cloves, minced
1 Tbsp. peanut oil
2 Tbsp. sesame oil
1 lb. Chinese broccoli, coarsely chopped
Salt and pepper, to taste
1/2 lb. udon noodles, cooked according to package directions
4 green onions, julienned
1/4 cup cilantro, chopped
1/2 cup roasted and salted peanuts, coarsely crushed
• In a pot over medium-low heat, combine the vegetable or faux chicken broth, ginger, sugar, rice vinegar, soy sauce, vegetarian oyster sauce, and sambal. Bring to a boil, reduce the heat, and simmer for 15 minutes.
• Meanwhile, in a large skillet, sauté the ginger and garlic in the peanut and sesame oils over medium heat for 2 minutes. Add the broccoli and sauté 3 more minutes, until the broccoli begins to soften, then season with salt and pepper.
• Remove the ginger. Divide the udon noodles and broth into 4 bowls. Top with the broccoli and garnish with a heap of green onions and a sprinkle of cilantro and peanuts. Serve immediately.
4 cups vegetable or faux chicken broth
2-inch piece of fresh ginger, skin removed and cut in half
Pinch of sugar
1/3 cup rice vinegar
1/4 cup soy sauce
2 Tbsp. vegetarian oyster (mushroom) sauce (available at Asian groceries)
1/2 tsp. sambal or other chili paste
1/2 Tbsp. minced fresh ginger
2 garlic cloves, minced
1 Tbsp. peanut oil
2 Tbsp. sesame oil
1 lb. Chinese broccoli, coarsely chopped
Salt and pepper, to taste
1/2 lb. udon noodles, cooked according to package directions
4 green onions, julienned
1/4 cup cilantro, chopped
1/2 cup roasted and salted peanuts, coarsely crushed
• In a pot over medium-low heat, combine the vegetable or faux chicken broth, ginger, sugar, rice vinegar, soy sauce, vegetarian oyster sauce, and sambal. Bring to a boil, reduce the heat, and simmer for 15 minutes.
• Meanwhile, in a large skillet, sauté the ginger and garlic in the peanut and sesame oils over medium heat for 2 minutes. Add the broccoli and sauté 3 more minutes, until the broccoli begins to soften, then season with salt and pepper.
• Remove the ginger. Divide the udon noodles and broth into 4 bowls. Top with the broccoli and garnish with a heap of green onions and a sprinkle of cilantro and peanuts. Serve immediately.
Do you have a "VEGGIE MOBILE" in your area?
Interesting read on a program the state and non profit organizations are doing to bring vegtables and fruits to people who live in areas that don't have a large super market where they can buy these things at a cheaper price.
Here is a brief paragraph or two or read the whole article at: view link
Williams is one of millions of Americans living in a “food desert,” urban or rural areas unserved by a big grocery chain that can serve up fresh foods at lower costs. He’s in Troy, a former industrial city about 10 miles from New York’s capital.
With the rapidly climbing cost of food and fuel, states and nonprofit groups are finding ways to get healthy food to these underserved areas.
In New York, the health department gave $500,000 to the Veggie Mobile, operated by the Capital District Community Gardens and delivering fresh, locally grown produce to people in Albany, Troy and nearby Schenectady who otherwise might never buy a fresh apple or tomato.
“It makes it possible for families to include these foods in their diet because it’s about half the price of what it is in the market,” said Amy Klein, executive director of the nonprofit.
Here is a brief paragraph or two or read the whole article at: view link
Williams is one of millions of Americans living in a “food desert,” urban or rural areas unserved by a big grocery chain that can serve up fresh foods at lower costs. He’s in Troy, a former industrial city about 10 miles from New York’s capital.
With the rapidly climbing cost of food and fuel, states and nonprofit groups are finding ways to get healthy food to these underserved areas.
In New York, the health department gave $500,000 to the Veggie Mobile, operated by the Capital District Community Gardens and delivering fresh, locally grown produce to people in Albany, Troy and nearby Schenectady who otherwise might never buy a fresh apple or tomato.
“It makes it possible for families to include these foods in their diet because it’s about half the price of what it is in the market,” said Amy Klein, executive director of the nonprofit.
Best Foods for your Vegetarian Diet
Check out this nice I-Village website for good advise on what foods are best for the Vegetarian Diet. I think you find it interesting.
view link
view link
Green tea good for your heart. Do you drink it?
WebMD) Drinking green tea rapidly improves the health of the delicate cells lining the blood vessels and helps lower one's risk of heart disease.
News Story link from CBS News view link
People who drink it have better blood vessel function just 30 minutes later. Amazing huh? Do you drink Green Tea?
News Story link from CBS News view link
People who drink it have better blood vessel function just 30 minutes later. Amazing huh? Do you drink Green Tea?
Whole Wheat Indian Flatbread
Sixty30 asked for the Indian Bread recipe that I referenced with the Lemon Rice. Here it is:
Chapati
(Whole Wheat Indian Flatbread)
Chapati is a daily bread for millions of Indians. The bread is cooked on a hotplate, then held directly over a flame until they swell with steam and burst.
2½ cups of sifted whole wheat flour
2/3 cup lukewarm water
½ tsp salt
2 or 3 Tbs of melted butter
Combine the flour and the salt in a large salad bowl. Slowly add water, gathering the flour together as you do so, until a soft, moist dough is formed. Transfer the dough to a work surface and knead it for 6 to 8 minutes until it is smooth and firm. Sprinkle the ball of dough with water, cover it with a damp cloth, and set it aside for half an hour to two hours.
When the dough is ready, place a heavy cast-iron skillet (I use an electric skillet set at 350 degrees) or heavy cast-iron griddle over medium heat. With moistened hands, knead the dough and again, then shape into 15 equal sized patties. Dip them into flour and roll them out thin and even on a floured board. Make them as round as possible and about 5½ inches across. Keep some plain whole-wheat flour on the side to dust the chapatis as you roll them.
Knock the excess flour off a chapatti with a few slaps between the hands and place it on the pre-heated griddles. (You can cook several at a time if the size of your griddle allows.) When small white blisters appear on the surface of the chapatti and the edges begin to turn up, turn it over with a pair of flat tongs and cook the other side until the surface bulges with air pockets. Lift the chapatti and toast both sides over a direct flame for a few seconds until it puffs up lie a ball. A finished chapatti should be cooked completely (no wet spots) and should be freckled with brown spots on both sides. Press the air out and brush one surface with butter.
You can cook a chapatti on electric heat. Let it stay on the griddle. Turn it over as many times as it takes for both sides to cook then gently press the top of the chapatti all over with a soft cloth and the chapatti will swell. Serve the chapatis soon after cooking or wrap them in a cloth to keep them warm and soft.
Note: I make a batch of Chapatis and freeze them. My boyfriend helps me. I cook them in a skillet, I then pass them off to him when they are done. He holds them over a flame to puff. He enjoys the puffing action, like a kid with a chemistry lab blowing up things. Then he brushes them with butter. It really helps if you have someone to make this recipe with. Then you can share them!
Chapati
(Whole Wheat Indian Flatbread)
Chapati is a daily bread for millions of Indians. The bread is cooked on a hotplate, then held directly over a flame until they swell with steam and burst.
2½ cups of sifted whole wheat flour
2/3 cup lukewarm water
½ tsp salt
2 or 3 Tbs of melted butter
Combine the flour and the salt in a large salad bowl. Slowly add water, gathering the flour together as you do so, until a soft, moist dough is formed. Transfer the dough to a work surface and knead it for 6 to 8 minutes until it is smooth and firm. Sprinkle the ball of dough with water, cover it with a damp cloth, and set it aside for half an hour to two hours.
When the dough is ready, place a heavy cast-iron skillet (I use an electric skillet set at 350 degrees) or heavy cast-iron griddle over medium heat. With moistened hands, knead the dough and again, then shape into 15 equal sized patties. Dip them into flour and roll them out thin and even on a floured board. Make them as round as possible and about 5½ inches across. Keep some plain whole-wheat flour on the side to dust the chapatis as you roll them.
Knock the excess flour off a chapatti with a few slaps between the hands and place it on the pre-heated griddles. (You can cook several at a time if the size of your griddle allows.) When small white blisters appear on the surface of the chapatti and the edges begin to turn up, turn it over with a pair of flat tongs and cook the other side until the surface bulges with air pockets. Lift the chapatti and toast both sides over a direct flame for a few seconds until it puffs up lie a ball. A finished chapatti should be cooked completely (no wet spots) and should be freckled with brown spots on both sides. Press the air out and brush one surface with butter.
You can cook a chapatti on electric heat. Let it stay on the griddle. Turn it over as many times as it takes for both sides to cook then gently press the top of the chapatti all over with a soft cloth and the chapatti will swell. Serve the chapatis soon after cooking or wrap them in a cloth to keep them warm and soft.
Note: I make a batch of Chapatis and freeze them. My boyfriend helps me. I cook them in a skillet, I then pass them off to him when they are done. He holds them over a flame to puff. He enjoys the puffing action, like a kid with a chemistry lab blowing up things. Then he brushes them with butter. It really helps if you have someone to make this recipe with. Then you can share them!
Lemon Rice
A while back LaughingSpirit inquired about favorite Indian recipe. Here is a summer favorite of mine. Not only does it taste good, it is colorful.
Nimbu Chawal
(Lemon Rice)
2 cup of basmati or other good quality organic long grain rice
1 Tbs of ghee or vegetable oil
½ tsp cumin seeds
1½ black mustard seeds
5 curry leaves (if available-I usually omit this)
1 cinnamon stick
1 green chilli, chopped (I use jalapeno with seeds removed)
3½ cups filtered water
2 tsp salt
½ tsp turmeric
½ cup lemon juice
2 Tbs butter
1 lemon, cut into 8 wedges
5 or 6 sprigs of parsley
Wash rice in cold water and soak for 15 to 20 minutes. Leave in colander or sieve to drain. Meanwhile, heat ghee or oil in a saucepan over medium heat and toss in the cumin seeds, black mustard seeds, curry leaves, and cinnamon. When the cumin seed change color, put in the chopped chilli and then the drained rice.
Stir fry the rice for 2 or 3 minutes. When the grains begin to turn translucent, pour the salted water into the rice and bring to a boil for a minute. Add the turmeric powder with the water. Cover the pan, turn the heat down, and cook without stirring for about 18 minutes or until all the water is absorbed.
Lift the lid and remove the pieces of cinnamon stick. Sprinkle the lemon juice over the rice and dot with butter.
Continue to cook, uncovered, for 2 or 3 minutes more. Finally, fluff the rice gently with a fork and garnish each serving with a lemon wedge and sprig of parsley.
Note: I like to serve this with a vegetable and whole wheat Chapati (Indian bread).
Nimbu Chawal
(Lemon Rice)
2 cup of basmati or other good quality organic long grain rice
1 Tbs of ghee or vegetable oil
½ tsp cumin seeds
1½ black mustard seeds
5 curry leaves (if available-I usually omit this)
1 cinnamon stick
1 green chilli, chopped (I use jalapeno with seeds removed)
3½ cups filtered water
2 tsp salt
½ tsp turmeric
½ cup lemon juice
2 Tbs butter
1 lemon, cut into 8 wedges
5 or 6 sprigs of parsley
Wash rice in cold water and soak for 15 to 20 minutes. Leave in colander or sieve to drain. Meanwhile, heat ghee or oil in a saucepan over medium heat and toss in the cumin seeds, black mustard seeds, curry leaves, and cinnamon. When the cumin seed change color, put in the chopped chilli and then the drained rice.
Stir fry the rice for 2 or 3 minutes. When the grains begin to turn translucent, pour the salted water into the rice and bring to a boil for a minute. Add the turmeric powder with the water. Cover the pan, turn the heat down, and cook without stirring for about 18 minutes or until all the water is absorbed.
Lift the lid and remove the pieces of cinnamon stick. Sprinkle the lemon juice over the rice and dot with butter.
Continue to cook, uncovered, for 2 or 3 minutes more. Finally, fluff the rice gently with a fork and garnish each serving with a lemon wedge and sprig of parsley.
Note: I like to serve this with a vegetable and whole wheat Chapati (Indian bread).
Soy Milk Maker
Does anyone have a Soy Milk Maker? Kitchen gadget person that I am and a fan of soy milk, I would like to make my own soy milk. If anyone has a maker, please let me know what kind do you have and if you like the product it produces. Any information will be appreciated. Thank you.
Has a loved one ever gone vegetarian for you?
Tommy Lee goes veg for Pammie
And now that she’s moved back in with Lee, the Motley Crue star reveals that he’s giving up on meat.
"I just went vegetarian (and) I dig it, I feel lighter, I like it. I figured that this is something I hadn't done yet but wanted to," Contactmusic quoted him, as saying.
"At this point in my life, I'm down to trying anything I haven't done yet."
Read whole article:
view link
So has a loved one ever gone vegetarian for you? Do you know someone who has a love who did?
And now that she’s moved back in with Lee, the Motley Crue star reveals that he’s giving up on meat.
"I just went vegetarian (and) I dig it, I feel lighter, I like it. I figured that this is something I hadn't done yet but wanted to," Contactmusic quoted him, as saying.
"At this point in my life, I'm down to trying anything I haven't done yet."
Read whole article:
view link
So has a loved one ever gone vegetarian for you? Do you know someone who has a love who did?
italian broccoli and quinoa pilaf
ingredients:
1 tablespoon olive oil
1/4 cup finely chopped onion
2 garlic cloves, finely chopped
1 cup uncooked quinoa, well rinsed,drained
1/4 cup julienne-cut sun dried tomatoes(not oil packed)
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
2 cups water
2 cups of frozen broccoli florets
Shredded fresh Parmesan cheese, if desired
1. In 3 qt. saucepan, heat oil over medium heat. Add onion and garlic, cook about 2 minutes or until onion is crisp-tender, stirring occasionally.
2. Add quinoa, sun dried tomatoes, oregano, salt and water. Heat to boiling. Cover;reduce heat. Simmer 8 minutes(I went up to 15 minutes on this). Uncover, stir in broccoli. Cover:cook 7-8 minutes longer or until broccoli and quinoa are tender.
3. To serve, sprinkle with Parmesan cheese.
1 tablespoon olive oil
1/4 cup finely chopped onion
2 garlic cloves, finely chopped
1 cup uncooked quinoa, well rinsed,drained
1/4 cup julienne-cut sun dried tomatoes(not oil packed)
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
2 cups water
2 cups of frozen broccoli florets
Shredded fresh Parmesan cheese, if desired
1. In 3 qt. saucepan, heat oil over medium heat. Add onion and garlic, cook about 2 minutes or until onion is crisp-tender, stirring occasionally.
2. Add quinoa, sun dried tomatoes, oregano, salt and water. Heat to boiling. Cover;reduce heat. Simmer 8 minutes(I went up to 15 minutes on this). Uncover, stir in broccoli. Cover:cook 7-8 minutes longer or until broccoli and quinoa are tender.
3. To serve, sprinkle with Parmesan cheese.
Photos
-
Stevia
25 days ago
-
Great question
about 1 month ago
-
Mushroom Pat...
about 1 month ago
-
Bok choy spr...
2 months ago
-
Mock Chicken...
2 months ago
-
Happy Cows?
2 months ago
Join this group to add a photo
(requires you to log in or sign up.)