All you want to know about what veggies you should eat to receive the essential nutrience. How to defeat common and deadly diseases (such as Heart Disease, Cancer, Stoke and Hypertension etc.) by going meat free. As well as fun and simple recipes.
Vegetarian For Life-How to Eat Healthy Avoid Disease Love It Every Day
Browsing Posts tagged vegetarian
Detailed Recipe: showmethecurry.com
www.yvesveggie.com Chef Vic is a biker, a rocker, and tough guy but he’s also a dedicated vegetarian. In this episode of “Convicted” Vic, assisted by his old road buddy, Cliff, makes some delicious soup to combat the cold using Yves Zesty Italian Brats and Meatless Canadian Bacon. Vic demonstrates the versatility of Yves products and the ease with which they can be prepared, as the meatless ingredients are already precooked and only need to be warmed before being ready to devour. Vic also challenges preconceived notions with regard to what eating meatless means, and emphasizes the importance of heart health for the whole family. Recipe (Soup) Saute in a large frying pan with Spectrum Oil- 1 lb Yves Zesty Italian Brats (sliced) and 1 package of Yves Meatless Canadian Bacon (chopped), 1 diced yellow onion, 5 cloves of garlic (minced), 5 russet potatoes (chopped), 1 tsp crushed red pepper, 1 tsp fennel seed, and a pinch of salt. Then add enough vegetable broth to cover the potatoes, bring the broth to a boil, and let sit for 20 minutes. After 20 minutes reduce heat to a simmer and add the rest of 1 qt of vegetable broth and 1 pt of vegan whipping cream.
showmethecurry.com
Chef Jeena cooks a simple aromatic veggie curry using meat-free chicken.
Hema Kundargi simplifies and demystifies Indian cuisine for the western kitchens. Here she showcases a recipe for Aromatic sweet potatoes.
Original recipe: allrecipes.com
If it’s Tuesday, it must be Vegetarian Cuisine Day in Southborough
Monthly Southborough workshop features menus committed to the art and craft of vegetarian cooking.
Read more on The MetroWest Daily News
Jack Scalfani makes a rock solid amazing vegetarian dish that all can enjoy. BE SURE TO SUBSCRIBE TO THIS CHANNEL. IT’S FREE. BE SURE TO SUBSCRIBE TO HIS OTHER CHANNEL JACK ON THE GO youtube.com here is the recipe. 2 tablespoons olive oil 1 onion, chopped 2 carrots, peeled, thinly sliced 1 red bell pepper, seeded, chopped 3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons) 1 28-ounce can crushed tomatoes with added puree 3 cups water 2 15-ounce cans black beans, rinsed, drained 2 15-ounce cans kidney beans, rinsed, drained 5 garlic cloves, minced 2 tablespoons chili powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon ground cinnamon Directions: Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
Hema kundargi simplifies and demystifies Indian cuisine for the western kitchens, beyond curries. Here she demonstrates a quick and easy spicy tomato gravy for potatoes and peas.
