sponsor

Soy Substitutes

Vegan and Vegetarian Burger Alternatives for Memorial Day Cookout

16 May, 2008 (10:53) | Soy Substitutes, Uncategorized, Vegan and Vegetarian Sandwiches, Vegan Barbecue Recipes, Vegan Main Dish, Vegetarian Holiday Menus, Vegetarian Kids Recipes, Vegetarian Lunch Recipes, Vegetarian Main Dish | No comments


Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

RECIPES: Portabella Mushroom Burgers, Vegan Eggplant Burgers, Lentil Burgers

By Rae Udy

Memorial Day is the official start of the grilling season and many people wonder what to cook for friends and family who are on special diets. If you are expecting someone who is keeping an eye on their cholesterol or fat intake or who is vegetarian at your party these quick and easy burgers will add a healthful alternative to the cookout.
Portabella Mushroom Burgers are a quick and easy main dish for the grill. Buy these large mushrooms in the grocers produce section. These mushrooms are very low in calories, about 40 per cup, and provide 5 grams protein per serving. (Source – http://www.nutritiondata.com/facts-C00001-01c22Nu.html )
Eggplant Burgers are spicy, different and delicious. Eggplants are very low in calories with only 110 for a whole peeled eggplant or 20 calories per cup. They are also almost fat-free, containing just one gram per eggplant. Eggplants are also a good source of vitamin C and K, vitamin B6 and magnesium and a very good source of dietary fiber and potassium. (Source – http://www.nutritiondata.com/facts-C00001-01c20dP.html )
Lentil Burgers are very inexpensive to make, costing just pennies each. These are a fun and tasty way to introduce legumes to the family. These ‘burgers’ are cooked like pancakes so there is no forming of messy patties by hand.
Look for lentils in the dry bean section of most grocery stores. Lentils cook in about twenty minutes and do not need to be pre-soaked like most beans.
There are also many commercial veggie burgers available at area grocery and health food stores. Frozen varieties are usually found near the waffle section and there are dozens to choose from. These can be expensive, about $3.50 for four burgers, but they are convenient.
Veggie burgers also are available in cans, but read the labels closely because some are high in sodium. My favorite vegetarian burger patty is a mix from a box. Nature’s Burger by Fantastic World Foods highlights brown rice, vegetables and sesame seeds. One burger is 170 calories and contains three grams of fat. These burgers are cholesterol-free and provide eight grams of protein each.
Serve these delicious and nutritious vegetarian burgers with lettuce, tomato, pickles, sliced onions, catsup and mustard on warm whole grain buns.

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Graduation Day Delight in Vegetarian Sandwiches

9 May, 2008 (08:46) | Soy Substitutes, Vegan and Vegetarian Sandwiches, Vegan Main Dish, Vegetarian Kids Recipes, Vegetarian Lunch Recipes, Whole Grain Breads | No comments


Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

RECIPES: Veggie BLTs, Vegetarian Super Sub

By Rae Udy

Graduation celebrations and end-of-school parties is the perfect time to serve a variety of healthy and delicious sandwiches. Turn everyday sandwiches into something new and different by serving vegetarian bacon or sausage on whole grain breads.
MorningStar Farms makes a tasty variety of veggie bacon called Bacon Strips. Two crisp pieces on your Veggie BLT is only sixty calories with no cholesterol and provides 50 percent daily value for Thiamin. They are also a good source of iron, vitamin B6 and B12. The Web site, calorie-count.com gives Bacon Strips a solid B grade for nutrition value.
Vegetarian Super Subs are made with MorningStar Sausage Patties, low-fat cheese and tons of almost calorie-free toppings. Split a whole wheat French bread in halve lengthwise and pile on the goodies. Sliced green and black olives, pickled jalapenos, chopped green onions and peppers are just some suggestions for this easy to make open-face sandwich.
Morningstar Farms brand of sausage links or patties add protein for this versatile sub sandwich. One pattie contains ten grams of protein, 80 calories and is in high in vitamin B12, niacin and iron. Like real bacon and sausage these vegetarian alternatives are high in sodium with about 10 percent daily value in each serving.
These products can be found in health food stores and in most major grocery stores in the frozen food section, usually close to the frozen waffles.
Congratulations to all graduates and hard-working students.
www.calorie-count.com/calories/item/97967.html
www.seeveggiesdifferently.com (MorningStar Farms website)

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Vegans and Vegetarians Enjoy Soy for National Soyfoods Month

28 March, 2008 (11:21) | Salad and Salad Dressings, Soy Substitutes, Vegan and Vegetarian Side Dishes, Vegan Main Dish, Vegan Snacks, Vegetarian Appetizers, Vegetarian Lunch Recipes, Vegetarian Main Dish | No comments


Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

RECIPES: Spicy Roasted Soybeans, Meatless Soy Chili, Green Soybean Salad

By Rae Udy

April is National Soyfoods Month and experts are encouraging Americans to discover the nutritional value of soybeans. Soybeans are sometimes called the ‘meat of the Orient,’ but many refer to soy as the ‘food of the future.’
Cultivated in China for over 13,000 years the Chinese name for soybeans means the ‘greater bean’ because of the wealth of nutritional value and the host of different ways of cooking the flavorful bean.
In the early 20th century, nutrition pioneers George Washington Carver and John Harvey Kellogg discovered and began promoting the many health benefits of soybeans in the United States and their popularity is still growing.
It is estimated there are more than 15,000 soy food products available. Soy is now found in desserts, snacks, cereals, soups, sauces, main dishes and drinks.
The World Health Organization considers soybeans one of the richest plant sources of protein and equal to meat and dairy proteins. Each cup of cooked soybeans contains 29 grams of protein and no cholesterol. They are also high in iron, thiamine, vitamins A and E, calcium and iron.
Soybeans are available in many forms. Dried and canned soybeans come in green, yellow, brown and black varieties. Easy to make Spicy Roasted Soybeans are a nutritious snack similar to peanuts using dried soybeans.
Meatless Soy Chili takes advantage of canned soybeans and tofu to add flavor and nutrition to this tasty vegetarian main dish. Tofu is prepared from soy flour and is a very versatile soy product that is available in soft, firm and flavored varieties. Look for tofu in the fresh produce section in the grocery.
Fresh soybeans, or edamame, are soybeans harvested before drying and are delicious added to salads and quick-cooking soups. Also found in the fresh produce section of supermarkets, ekamame is often frozen when out of season.
Sources:
www.nutritiondata.com/facts-B00001-01c218a.html
www.whfoods.com/genpage.php?tname=foodspice&dbid=79
http://www.edamame.com/

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Vegetarian Dishes Part of WebMD Health Trends

4 November, 2007 (08:10) | Soy Substitutes, Vegan Main Dish, Vegetarian Main Dish | No comments


Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

RECIPES: STP Wednesday Night Supper, Baked Vegetarian Manicotti, Black Bean Tostada Pies

By Rae Udy

What do vegetarian dishes, brown bag lunches, peanut butter and heart-healthy foods have in common? According to WebMD they are part of the Top 12 Health Trends.
Yogurt, Tapas, healthy desserts, all-American food, frozen meals, salad kits, simple recipes and super foods round out this years list. These trends are geared toward fast and healthful cooking.
Vegetarian dishes fit the category well. You don’t have to work all day or have many exotic ingredients to make a delicious and nutritious vegetarian meal.
Soy textured protein or STP is a vegetarian fast food staple and makes a filling meal when served as STP Wednesday Night Supper. In a one-quarter cup serving, STP provides 11 grams of protein or 22 percent of daily value and only 57 fat-free calories. STP is also a good source of potassium and phosphorus.
Baked Vegetarian Manicotti takes advantage of another vegetarian fast food, tofu. This Italian meal is fancy enough to serve company but easy enough to prepare for a family meal. Baked Manicotti provides 19 grams of protein and five grams of dietary fiber.
Go vegetarian Tex-Mex when serving Tostada Pies. Black beans add the protein in this quick and easy vegetarian main dish. Each serving provides almost 16 grams of protein, seven mg iron and is a great source of zinc and calcium.
http://www.webmd.com/food-recipes/healthy-vegetarian-recipes
www.soyfoods.org/products/soy-fact-sheets/textured-soy-protein/

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Celebrate Oktoberfest With Vegetarian German Foods

19 October, 2007 (11:08) | Soy Substitutes, Vegan Main Dish, Vegetarian Desserts, Vegetarian Holiday Menus, Vegetarian Main Dish, Whole Grain Breads | No comments


Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

RECIPES: German Wheat Soda Bread, Vegetarian Sausage with Sauerkraut, German Chocolate 100,000 Calorie Bars

By Rae Udy

Oktoberfest isn’t just for Germans anymore. People have flocked to Germany from all parts of the globe to participate in the world’s largest annual festival for nearly 200 years.
Prince Ludwig of Bavaria wanted his people to share in the celebration of his marriage to Princess Therese of Saxony-Hildburghausen on October 12, 1810. Prince Ludwig organized a horse race and invited all the people of Munich. The royal party drew about 40,000 guests to the first Oktoberfest.
Although the horse race was eventually abandoned, many characteristics of the early Oktoberfest celebrations have been retained.
The tradition of beer and food stands, begun in 1818, continues today and is perhaps the most significant aspect of Oktoberfest.
Try your hand at some standard German fare with the following recipes. German Wheat Soda Bread is a hearty wheat bread that provides fiber, protein and great taste.
Vegetarian Sausage with Sauerkraut is an updated version of a German original. Less fat and calories but still with the delicious flavor, this tasty dish is too easy to make when using a crock pot for cooking.
German Chocolate 100,000 Calorie Bars don’t really have 100,000 calories, they just taste like they could. One bar contains about 225 calories, four grams protein and 29 mg calcium.

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

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Warm Up This Fall With Vegetarian Chili

22 September, 2007 (17:04) | Soy Substitutes, Vegan Main Dish, Vegetarian Lunch Recipes, Vegetarian Main Dish, Vegetarian Soups | No comments


Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

Warning: mysql_query(): No such file or directory in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_query(): A link to the server could not be established in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 51

Warning: mysql_num_rows() expects parameter 1 to be resource, boolean given in /homepages/40/d196762908/htdocs/raeudy/wp-content/plugins/recipeme/recipeme.php on line 52

RECIPES: Cornbread Chili, Super Veggie Chii, White Bean and Vegetarian Sausage Chili

By Rae Udy

This is a great time of year to warm up with a bowlful of chili after the football game. Try these bean chili recipes for a different and nutritious variety of a fall favorite.
Cornbread Chili is a meal in itself and is ready to put into the oven in just minutes. Super Veggie Chili is full of low-fat vegetables and protein-rich tofu to provide a light but filling main dish in a bowl.
White Bean and Vegetarian Sausage Chili is quick-to-make and delicious to eat. Look for vegetarian sausage in the freezer section of most grocery stores near the frozen waffles section. There are many varieties now available and some are more spicy than others.
Beans are an excellent source of thiamin, riboflavin, niacin, vitamin B12, calcium, phosphorus, magnesium and zinc. They are also a good source of vitamin A, vitamin B6 and iron.

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Try Rolling Vegan and Vegetarian Enchiladas

29 April, 2007 (08:24) | Soy Substitutes, Vegan Main Dish, Vegetarian Main Dish | No comments

RECIPES: Bean and Cheese Enchiladas, Vegetarian Enchiladas, Paul McCartney’s Vegan Enchiladas

By Rae Udy

Enchiladas are a favorite food in my family but each time I make them they turn out a little different. One day they will be filled with a mixture of delicious cheeses and another stuffed with more hearty beans or tofu but they are always good to eat.
Paul McCartney’s Vegan Enchiladas are dairy and meat-free. These creamy and light but full of protein and great taste. Try your hand at rolling these easy-to-make vegetarian enchiladas.

BEAN AND CHEESE ENCHILADAS
8 fat-free small whole wheat flour tortillas, 6-8 inch each
1 cup fat-free refried beans
2 cups shredded low fat cheddar or Monterey Jack cheese
1 ¼ (one and one-quarter) cups canned vegetarian enchilada sauce
1 cup green chili salsa or taco sauce
1 cup low-fat sour cream
2 tablespoons chopped cilantro

Heat large nonstick skillet over high heat. Spray with nonstick cooking spray. Working with one tortilla at a time, warm on both sides until tortilla softens. Spread each warm tortilla with a generous tablespoon of refried beans then top with two tablespoons enchilada sauce and three tablespoons cheese. Roll tortillas tightly and place in ovenproof or microwave safe dish sprayed with nonstick cooking spray. Top with remaining enchilada sauce and cheese. Heat in 350 degree oven for 20 minutes or microwave on high setting for five minutes. Serve tortillas with salsa, sour cream, and chopped cilantro. Yields eight servings.

VEGETARIAN ENCHILADAS
1 cup textured vegetable protein or TVP
1 cup boiling water
2 tablespoons vegetable oil
1 package taco seasoning
½ (one-half) cup water
8 corn tortillas, warmed
1 cup shredded low-fat cheddar cheese
1 cup low-salt tomato sauce
Chopped tomatoes
Chopped lettuce
Chopped scallions
Salsa
Combine textured vegetable protein and boiling water in a small saucepan.
Cover and set aside for five minutes. Add the taco seasoning and one-half cup water to the saucepan and cook until the sauce is thick. To serve, spread each warm tortilla with a generous layer of TVP mixture. Sprinkle with shredded cheese and roll up tightly. Arrange in single layer in a seven by eleven baking dish. Pour tomato sauce down the center. Cover with foil and bake for twenty minutes. Uncover and bake five minutes more. Remove from oven and serve each enchilada with chopped lettuce, tomatoes and onions. Top with a dollop of sour cream and salsa. Serves eight.

PAUL McCARTNEY’S VEGAN ENCHILADAS
Adapted from The PETA Celebrity Cookbook (Lantern Books, 2002), edited by Ingrid E. Newkirk
Sauce
1 cup tomato sauce
1 cup water
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chili powder
½ (one-half) teaspoon ground cumin
½ (one-half) teaspoon oregano
2 tablespoons cornstarch dissolved in 4 tablespoons water
Filling
1 pound firm tofu, drained and mashed
1 onion, chopped
½ (one-half) teaspoon chili powder
¼ (one-quarter) teaspoon cumin
¼ (one-quarter) teaspoon garlic powder or 1 teaspoon minced fresh garlic
¼ (one-quarter) teaspoon black pepper
1 1/3 cups picante sauce
3 cups steamed spinach
12 tortillas
Preheat oven to 350 degrees. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens. In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas. Top with vegan sour cream. Lay the enchiladas in a baking dish, cover with sauce, and bake for 20-25 minutes.
Makes 12 enchiladas.
TOFU SOUR CREAM
½ (one-half) pound tofu, patted dry
3 tablespoons vegetable oil
1 teaspoon maple syrup
Juice of 1 lemon
½ (one-half) teaspoon salt, or to taste
Mix all ingredients in a blender or food processor until smooth.

Source for Paul McCartney recipe:
www.care2.com/channels/solutions/food/1029?print=1

Versatile Vegan Soy and Nut Milks

20 March, 2007 (08:12) | Healthy Beverages, Soy Substitutes, Vegan Breakfasts, Vegetarian Kids Recipes | No comments

RECIPES: Soy Milk, Sweet Soy Milk, Creamy Soy Milk, Soy Buttermilk, Nut or Almond Milk, Sunflower Seed Milk

By Rae Udy

Soy and nut milks have been recommended by physicians for years to patients who are allergic to cow’s milk or who are at a high risk for heart disease.
Soy Milk is high in protein value and is one of the richest sources of the entire vitamin B complex. Containing calcium, iron and potassium and liberal supplies of magnesium and phosphorus, soy flour is both nutritious and inexpensive. Look for low-fat and nonfat soy flour at your health food store.
Nut and Almond Milks contain calcium and are high in protein but are also high in fat and caloric content. Use these milks sparingly.
Make Sunflower Seed Milk with apple juice to provide natural sweetness. Lower in calories and fat than nuts, sunflower seeds are an excellent source of cholesterol-free protein. These milks are easy to make and are as versatile to use as skim milk.

SOY MILK
1 cup soy flour
4 cups cold water
1 Tablespoon maple syrup
½ (one-half) teaspoon pure vanilla
Place soy flour in top of double boiler. Slowly add water to make a paste and continue adding water until all water is added and mixture is smooth. Bring to boil over water filled bottom. Stir frequently and cook for thirty minutes. Remove from heat and strain through cheesecloth. Stir in honey and vanilla. Chill immediately. Yields one quart.
MICORWAVE DIRECTIONS: Mix in two quart casserole and cook on high for ten minutes. Stir every two minutes. Follow above directions.
SWEET SOY MILK: Add one tablespoon raisins to each cup Soy Milk. Process in blender until smooth.
CREAMY SOY MILK: Add one tablespoon almond, cashew or walnuts to each cup Soy Milk. Process in blender until smooth.
SOY BUTTERMILK: Add one teaspoon lemon juice or vinegar to one cup Soy Milk. Set aside for five minutes. Beat until smooth. Lightly salt and pepper to taste.

NUT OR ALMOND MILK
1 cup chopped walnuts or almonds
½ (one-half) cup raisins
4 cups warm water
2 Tablespoons maple syrup
½ (one-half) teaspoon pure vanilla extract
Soak nuts and raisins in warm water for two hours. Add maple syrup and vanilla. Pour into blender container and process for two minutes or until smooth. Strain through cheesecloth into glass quart jar. Cover and chill for four hours or overnight. Reserve nut and raisin mixture for baking. Keeps in refrigerator for about ten days. Yields one quart.

SUNFLOWER SEED MILK
1 cup raw sunflower seeds
¼ cup raisins
2 cups cold water
2 cups apple juice
Chill seeds and raisins in water overnight. Process in blender until smooth and strain through cheesecloth. Add apple juice and sweeten with honey, if desired. Chill covered. Yields one quart.

Heart Healthy Vegetarian Holiday Menu

14 December, 2006 (20:59) | Healthy Beverages, Soy Substitutes, Vegan and Vegetarian Side Dishes, Vegan Main Dish, Vegetarian Desserts, Vegetarian Holiday Menus, Vegetarian Main Dish | No comments

RECIPES: Ruby Mist Tea, Roasted Wham with Pineapple and Vegetables, Holiday Cranberry Orange Relish, Date Cresent Rolls

By Rae Udy

Vegetarians have many options available for holiday meals.
Worthington Meatless Wham are frozen ham-like slices that can be eaten as cold cuts or in cooking. Roasted Wham with Pineapple and Vegetables will make an impressive main dish for vegetarians in your family.
Two slices contain 110 calories and provide 10 grams of protein while remaining cholesterol-free. These delicious slices are low in fat with just seven grams per serving and are also a good source of calcium with 40 grams. There is only 400 mg sodium per serving compared to 2665 mg in ham.
Two slices of pork ham contains about 400 calories, 48 grams protein and 16 grams cholesterol. One serving of ham provides 13 grams of fat and 16 grams carbohydrate.
Complete your low-fat Christmas dinner menu with thirst-quenching Ruby Mist Tea, tart and tangy Holiday Cranberry Orange Relish and delightful Date Crescent Rolls. Happy Holidays to all.
l
RUBY MIST TEA
3 family-size tea bags, orange pekoe or your favorite
1 pint cold water
2 Tablespoons honey
3 pints cold water
1 quart cranberry juice
Place the pint of water in a microwave safe jar and process on High for two minutes or until boiling. Add unwrapped tea bags and allow to steep for five minutes. While tea is brewing, mix remaining ingredients together in a large punch bowl or one gallon picture. Remove tea bags and add the cooled tea to punch bowl. Chill until serving time. To serve for a party, fill the punch bowl with ice and pour tea mixture in. Stir well. Float thin slices of lemon, oranges and limes for a festive look. Serves 12.

ROASTED WHAM WITH PINEAPPLE AND VEGETABLES
2 eight ounce packages frozen Worthington Meatless Wham Protein Slices (found in the frozen food section usually near waffles)
1 16 ounce can sliced pineapple, canned in its own juice (reserve juice)
2 Tablespoons honey
½ (one-half) cup reserved pineapple juice
2 Tablespoons melted butter
1 Tablespoon lemon juice
½ (one-half) teaspoon each: salt, ground ginger and dried parsley
4 medium potatoes, peeled and sliced into quarters
4 large carrots, peeled and cut into large pieces
2 medium yellow onions, peeled and sliced into large wedges
2 large red peppers, seeded and cut into thick strips
Unwrap Wham slices and thaw slightly. Drain pineapple but reserve juice for cooking marinade. Line a nine inch by 13 inch baking pan with a large piece of foil or a baking bag. The foil needs to be big enough to bring over Wham roast and vegetables and seal. Arrange slices of Wham alternately with slices of pineapple so they are standing almost straight up and overlapping slightly to form a loaf shape in the center of the pan. In a small bowl, combine honey, pineapple juice, melted butter, lemon juice and spices and mix well. Carefully pour mixture over Wham and pineapple slices. Place prepared vegetables on each side of the Wham. Bring ends of foil loosely over top of Wham and vegetables and secure tightly. Bake in a preheated 350 degree oven for 40 minutes. Remove from oven and cool undisturbed five minutes to allow steam to escape. Carefully unwrap. Serve Wham and pineapple on a festive platter surrounded by roasted vegetables. Yields eight servings.

HOLIDAY CRANBERRY ORANGE RELISH
12 ounce package fresh cranberries
1 medium orange
¼ (one-quarter) cup honey or maple syrup
Quarter and remove seeds from unpeeled orange. Place in food processor and chop fine. Add cranberries and process until mixture is smooth. Pour mixture into a microwave safe bowl and stir in honey. Cover and cook on High for one minute or until mixture begins to thicken. Serve hot with Roasted Wham. Yields about two cups.

DATE CRESCENT ROLLS
1 eight-ounce package chopped and pitted dates
1 cup orange juice
¾ (three-quarter) cup quick-cooking oatmeal
½ (one-half) teaspoon ground cinnamon
2 packages of crescent rolls (found in dairy case), eight rolls each
1 egg white, lightly beaten
Combine dates and orange juice in a saucepan over medium heat. Cook until simmering while stirring constantly. Reduce heat to low and simmer five minutes or until very thick, stirring occasionally. Remove from heat and stir in oatmeal and cinnamon. Set aside to cool to room temperature, about 30 minutes. Remove cardboard from rolls and place dough on cookie sheet. Spread filling over dough to within one-half inch of edges. Carefully slice dough along cut lines and roll up from the wide ends to form crescents. Place on lightly oiled cookie sheets. Brush each roll with egg white. Bake in a preheated 375 degree oven for 15 to 20 minutes or until golden brown. Remove from oven and cool two minutes. Serve warm or cold to 16.

Summer Vegan and Vegetarian Tofu International

1 August, 2006 (17:29) | Soy Substitutes, Vegan Main Dish, Vegetarian Holiday Menus, Vegetarian Lunch Recipes, Vegetarian Main Dish | No comments

RECIPES: Tofu Tacos, Stir Fry Tofu, Tofu Omelet

By Rae Udy

Summer meals are always tricky because you don’t want to heat up the kitchen but you still crave a hot and nutritious meal. Tofu is quick-cooking and blends with many flavors and cultures.
Tofu Tacos relies on hot sauce and lemon juice to add some heat and tang to this filling main dish. Stir Fry Tofu is seasoned with ginger to bring out the Oriental style.
Tofu Omelet is an elegant vegetarian main dish and is very versatile, so experiment and try your favorite vegetables to prepare this low-calorie main dish.
Cholesterol-free and low in sodium, tofu contains just 88 calories in one-half cup. Tofu is also a great source of protein with 10 grams and 39 percent of daily value for manganese, 25 per cent for calcium and 11 percent for iron. Look for low-fat varieties of tofu for even more health benefits. Source: http://www.nutritiondata.com/facts-B00001-01c218r.html

TOFU TACOS
2 cups firm tofu
1/2 (one-half) cup low-salt mild hot sauce
1 Tablespoon lemon juice
1/2 (one-half) teaspoon ground cumin
1/4 (one-quarter) teaspoon salt
1 Tablespoon olive oil
3 cups finely chopped lettuce
1 tomato, chopped coarse
1 cup shredded low-fat cheddar cheese
12 warm taco shells
Drain tofu well and press tofu block in paper towels to absorb excess water. Break into small pieces and marinate tofu in dressing made of hot sauce, lemon juice, cumin and salt. Chill while you are preparing lettuce, tomato and cheese. When ready to serve, heat tofu mixture for one or two minutes in the microwave on High heat. Fill warm taco shells with tofu filling, lettuce, tomato and cheese. Pass extra hot sauce. Yields six servings of two tacos each.

TOFU STIR FRY
1 large block firm tofu, about two cups
2 Tablespoons soy sauce
1 teaspoon honey or maple syrup
1/4 (one-quarter) teaspoon ground ginger
1/8 teaspoon hot red pepper flakes
1 Tablespoon olive oil
2 carrots, thinly sliced
1 red pepper, cut into thin strips
1/4 (one-quarter) cup walnuts
1/2 (one-half) small red onion, thinly sliced
1 cup fresh snow peas
1/2 (one-half) cup mushrooms, sliced
1 eight-ounce package Chinese noodles
1 quart boiling water
Add pasta to boiling water and set aside to cook for ten minutes while preparing stir fry. In a cup, combine soy sauce, honey, and red pepper flakes for sauce and reserve. Drain tofu well and press tofu block in paper towels to absorb excess water. Cut into small cubes and add to soy sauce mixture. Set aside while chopping vegetables. Heat oil in a skillet over medium-high heat. Add carrots, pepper, walnuts, onion, snow peas and mushrooms. Continuing stirring constantly for one minute. Add tofu and sauce mixture and stir and cook three minutes more. Quickly drain cooked noodles and place in center of serving platter and pour stir fry mixture on top. Serve hot to six.

TOFU OMELET
2 cups soft tofu
2 Tablespoons cold water
2 Tablespoons olive oil
1 cup sliced mushrooms
1/4 (one-quarter) cup each: chopped onion and green pepper
1/2 (one-half) cup shredded low-fat cheddar cheese
Remove tofu from package and drain. Place onto clean towels to remove excess water. Place tofu in blender container with water. Process until smooth, about 30 seconds. Heat oil in an ten inch skillet over medium heat. Saute mushrooms, onion and green peppers until onion is tender, about two minutes. Add tofu mixture all at once to hot oil. Do not stir. Cook undisturbed for about five minutes or until well set. Carefully turn over to cook other side. Sprinkle with cheese. When cheese is melted and omelet is firm remove from heat. To serve, slice in half and half again to form four triangle pieces. Yields four servings.