Happy Vegan New Year!

I love these vegan ideas for a New Years feast. They all sound delicious .. The only problem will be picking which ones to make. Happy Vegan New Year!

See all pixs and original article here from: http://vivelevegan.blogspot.com/2011/12/10-vegan-recipes-for-new-years-eve.ht...

Are you scrambling to get food together for a New Year's Eve party or potluck?

Here is a countdown (in no particular order) of recipes that are fit for your 2012-welcoming shindig:

10. Rawesome Nut Dip. Serve it a bowl with crackers (raw or otherwise), or tucked into mini bell peppers, endive leaves, or cherry tomatoes. Or, use it as a filling for rolls for finger food (ex: baked mini phyllo rolls). Rawesome Nut Dip (photo: alive magazine)

9. Cashew Cheese. Another raw, nut-based recipe. But, this cashew cheese is a little thicker, and will be beautiful as a spread for crostini, perhaps topped with sliced roasted figs, or olives, or caramelized onions. Plus, if you transform this dip as a cheese layer or stuffing for baked pasta dishes (think lasagna or stuffed shells). Cashew Cheese

8. Warm Potato Spinach Salad with Pine Nut Dressing. Most folks love potatoes. And, most folks are tired of the same ol' potato salad. Liven things up with this punchy dish. Warm Potato Salad with Pine Nut Dressing

7. Moroccan Phyllo Rolls with Balsamic Maple Sauce. Rather than make these entree size, follow the recipe instructions to adapt them for appetizer-sized rolls. Moroccan Phyllo Rolls with Balsamic Maple Sauce

6. Mini-Burgers. Okay, going to cheat here and give a couple of recipes. Take a favorite burger recipe, and make mini-patties, for sliders, or for dipping. Try Mediterranean Bean Burgers or Spicoli Burgers. Spicoli Burgers (Photo: healthykitchenblog.blogspot.com

5. Rawroona Rolls. As explained in my post, these are fresh and tasty and can be served in leafy greens, or made into small sandwiches. Rawroona Rolls

4. Moroccan Bean Stew. If you are having a cozy, homey New Year's Eve and want a soup, this is one of my favorites. It is special and elegant enough to serve to guests, and is also delicious paired with breads with Cashew Cheese. Make the cashew cheese already. Moroccan Bean Stew

3. Vegveeta Dip. Yummy 911. Mix in a few spoonfuls of salsa, and serve up with tortilla chips. Easy as that. (I even have my editor hooked on Vegveeta!) Vegveeta Dip (photo: Hannah Kaminsky)

2. Cannellini Bean Sweet Potato Hummus. What's a party without hummus? Skip the traditional version and try this sweet and smoky version. Smoky Cannellini Bean Sweet Potato Hummus

1. Something Sweet. Most folks are little tired of sugar-laden cookies at this point in the holidays. Why not try Creamy Cashew Dip with fresh fruit. Creamy Cashew Dip with Cinnamon Tortilla Strips Or, Frosted B-raw-nies. Both are healthier yet still sweetly special. (Yep, I cheated again.)

Dreena's Frosted B-raw-nies These are all very 'omni-friendly' recipes. Nothing too 'freaky-vegan' here like tofu or tempeh that might scare the masses. Nope, just really good food made with really good ingredients. Enjoy, and Happy New Year!

A Vegetarian Diet Weight Loss Plan

A Vegetarian Diet Weight Loss Plan: Lose weight and sculpt your body with a high protein vegetarian diet. Learn how.

Instead of Popcorn

Popcorn is very hard to digest and plays a big toll on our digestive system. Try this treat instead of popcorn. Read more about the effects of popcorn on our bodies here: http://meghantelpnerblog.com/2011/01/17/better-than-caramel-corn/

Maple Pop Crunch

1/2 pack of rice cakes, broken into popcorn size pieces 1/4 cup coconut oil about 1/3 cup maple syrup sea salt to taste

Preheat over to 325 Over medium heat, simmer together the coconut oil, syrup and sea salt for about 5 minutes Pour over rice cake bits, mixing well Bake in the oven at 325 for about 10-15 minutes (mixing halfway through) Let cool- this gets super crispy crunchy amazing!

Vegetarian Food in Airports

from: http://www.huffingtonpost.com/mobileweb/2011/12/21/airports-healthy-food-best...

If you think it's OK to eat unhealthily while waiting for your flight at the airport, a new report shows you might be out of excuses.

Eighty-three percent of airport restaurants have at least one heart-healthy, low-fat, cholesterol-free vegetarian entree on their menus, according to an analysis of 15 of the country's busiest airports.

The analysis, which has yet to be pub online, was conducted by the nonprofit Physicians Committee for Responsible Medicine. "Healthy airport food has taken off over the past decade, but there is still room for improvement," PCRM nutrition education director Susan Levin, who is a registered dietitian, said in a statement.

"The good news is that healthy vegetarian choices are available now at most airports. But some terminals are still clogged with high-fat, high-cholesterol offerings like pizza and cheeseburgers." PCRM began doing the rankings in 2001, when just 57 percent of the reviewed eateries offered a healthy option.

For a list of the least healthy to most healthy airports in the ranking, click through the slideshow. View Gallery
http://www.huffingtonpost.com/mobileweb/slideshow/1161417/201920/

Christmas Vegetarian Recipes

from: http://encino.patch.com/articles/5-vegetarian-christmas-recipes-for-the-holidays

Here are five vegetarian main dishes to try this Dec. 25.

Lentil Meatloaf (6 servings)
1. Cook 1 1/2 cups of French green lentils for about 45 minutes.
2. Using a food processor, blend 3/4 cup of onions, 1/2 cup of carrots, 1/2 cup of red bell pepper and 1/4 cup of wheat germ. Blend until finely chopped.
3. Pour lentils in food processor and blend until it turns into a paste.
4. Mix veggies, lentils, 1/2 cup of brown rice, 3/4 cup of bread crumbs, 1/4 cup of flax seed, 2/3 cup of egg whites, 1 can of tomato sauce and 1 tbsp. of olive oil. Top with 2 tsp. of thyme, 1 pinch of cayenne pepper and salt.
5. Pour mixture in loaf pan and bake at 375ºF for 45 minutes.

Tofu with Steaksauce (4 servings)
1. Slice package of tofu in 6 pieces.
2. Sautee onions in 2 tbsp. of olive oil and fry with tofu.
3. Add 2 tbsp. of balsamic vinegar and 1 tbsp. of steak sauce. Add 1/3 cup of water and 1 tbsp. of flour and cook until sauce thickens.
4. Serve with rice.

Feta and Ricotta Cheese Skillet Pie (6 servings)
1. Mix 1/2 cup of feta, 1 pound ricotta cheese, 4 eggs, 1/4 cup flour and 3/4 cup milk. Add 1 tsp. salt, pinch of ground pepper and 1 tbsp. dill.
2. Pour batter into skillet and top with 1/4 cup of feta. Bake at 375ºF for 35 minutes or until golden brown.
3. Serve with braised black kale and a Zinfandel.

Vegetable Strata (4 servings)
1. Cut 6 slices of day-old bread into cubes. Place into 8-by-8-by-2-inch baking pan.
2. Add your choice of 2 cups of veggies and 1/2 cup of shredded cheese.
3. Mix 6 large eggs, 1 can of mushroom soup, 1/2 cup of milk, 1/2 tsp. of basil leaves, 1/8 tsp. of pepper. Pour over dish. Refrigerate overnight.
4. Bake for 50 minutes at 350ºF or until golden brown.

Cheese Curd Rissoles (2 servings) 1. Mix 9 oz. of low-fat cottage cheese, 1 egg, 1 clove of garlic, pinch of salt, pepper and nutmeg.
2. Add 2 oz. of bread crumbs, 3/4 oz. of sun-dried tomatoes and a pinch of thyme. Let it stand for 20 minutes.
3. Shape mixture into 8 rissoles and fry in olive oil for 4 minutes on each side. –Hoa Quách

Vegetarian Side Dishes for Christmas

from:http://www.emporiagazette.com/news/2011/dec/14/vegetarian-sides-christmas/
by Regina Murphy

Here are some vegetarian dishes that can be used for everyday meals or even special holiday meals. They call for plant-derived flavors, rather than a dose of chicken stock or chunk of bacon, and are just as good as their old-style counterparts. Eating vegetarian certainly does not mean cold and crunchy: read on. These vegetarian and vegan mashed potatoes are so flavorful on their own you could eat them plain. Otherwise, try the vegetarian gravy recipe below.

Herbed Mashed potatoes

4 pounds potatoes, peeled and chopped Water for boiling 1 teaspoon salt 2 Tablespoons olive oil 1/2 yellow or red onion, diced 2 cloves garlic, minced 1/4 cup chopped green onion 1 Tablespoon chopped fresh rosemary 2 Tablespoons chopped fresh basil 1 cup soy milk 1/2 cup vegan margarine (or regular) 3 Tablespoons nutritional yeast (optional)

In a large soup or stock pot, cover the potatoes with water. Add salt and bring to a boil. Allow to simmer over medium-high heat until potatoes are cooked, about 30 minutes. Drain and allow to cool slightly. In a separate pan, sauté the onion, green onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Reduce heat to low and add rosemary and basil. Cook for just one minute, stirring constantly. Remove from heat. Add the onions and garlic, soy milk, vegan margarine and nutritional yeast to the potatoes and mash until desired consistency is reached, adding a bit more liquid if needed. Add the fresh parsley last and mix well. Season with salt and pepper to taste.

Nutritional yeast is a deactivated yeast that vegetarians often use to meet nutritional requirements. Eating a tablespoon of nutritional yeast is like taking a high-potency B-vitamin complex with thiamin, riboflavin, niacin, B6, and B12 and a substantial amount of folic acid. Nutritional yeast also packs a decent amount of fiber and protein into a pretty small, low-calorie package, and adds a denseness to the taste of a dish. This gravy uses vegetable broth for flavor as well as garlic salt, nutritional yeast and mushrooms to add “meatiness.”

VEGETARIAN MUSHROOM GRAVY

1/2 onion, diced 1/2 cup diced mushrooms 1/4 cup diced celery 2 Tablespoons vegetable oil 2 cups water or vegetable broth 3 Tablespoons nutritional yeast 1 vegetarian bouillon cube 1/2 teaspoon onion powder 1/2 teaspoon garlic salt Approx. 3 Tablespoons flour

In a large skillet or pan, sauté the onion and mushroom in vegetable oil just until soft, about 3 to 5 minutes. Add the remaining ingredients, except for the flour, and bring to a simmer, stirring frequently. Slowly add the flour, one tablespoon at a time and whisk thoroughly to combine. Continue adding flour until the gravy reaches desired thickness. Though the combination of apples and potatoes may seem odd at first, it is tasty. I leave this a little lumpy for texture.

APPLE POTATO MASH

4 potatoes peeled and chopped 2 apples, chopped into small pieces 1/2 teaspoon salt 1/4 cup margarine 1/4 teaspoon nutmeg 1 Tablespoon sugar

Place the potatoes and apples in a large pot and cover with water. Add salt to the water. Cover and boil for approximately 20 minutes. Drain the water. Add remaining ingredients and mash until the potatoes are smooth. This green bean recipe is best with fresh green beans but frozen will do, too. No need to drown it in cream of whatever soup.

GREEN BEANS AND CRANBERRIES

1 pound fresh green beans, trimmed and sliced 1/4 teaspoon salt 3 Tablespoons margarine 1 1/4 cup cranberries 2 cloves garlic, minced 2 Tablespoons fresh parsley, chopped 1 Tablespoon marjoram salt and pepper to taste

Bring a pot of water to a boil and add 1/4 teaspoon of salt. Add the beans and cook for 3 to 4 minutes. Remove and rinse under cold water. Melt the margarine over medium low heat and add the beans. Stir in the remaining ingredients. Allow to cook for another 5 minutes. Creamed foods are popular in the winter, warm and soothing. This vegetarian crock pot spinach casserole recipe is creamy without being too fatty. A sprinkle of toasted almonds on top would be good.

Creamed spinach
2 boxes frozen spinach, thawed and drained 2 1/2 cups cottage cheese 1/3 cup margarine 3 eggs, beaten 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper

Lightly grease the inside of a slow cooker. Mix together all ingredients and spoon into crock pot. Cover and cook on low for 6 to 7 hours.

An Ayurvedic Cleanse Before Christmas

At the start of the winter I decided to give my body some love to prep for the upcoming season of belly-heavy, hard-to-digest comfort foods.

I opted for a 7-day gentle, whole foods cleanse with an Ayurvedic twist. Ayurveda is so large a subject it merits vast study but briefly, it's not a far departure from living in accord with the season. In the winter it's all about specific warming foods and beverages.

Among other reasons, this is to keep cold at bay and increase digestive fires, that otherwise if not kept in check could lend to internal imbalance-- showing up in less-than-sexy signs like joint pain, dry skin, irregular bathroom trips, etc.

What's Kitchari?
Kitchari is one of those Ayurvedic meals that I ate during my cleanse. It's like a vegetarian, Indian version of American chili. Unlike chili, it's cleansing, easy-to-digest and provides a complete protein, entirely plant-based.

I've since kept the meal in my winter menu repertoire. I just feel too good post-Kitchari to give it up; warmed up inside, satisfied and light on my toes, stoked to get on my yoga mat after it digests. I can't say that about a burger, as delicious as a grass-fed one -- I admit -- may be!

I borrowed this recipe from The Ayurvedic Institute but improvised using the goodies I already had in the cupboard. I would encourage playing with the recipe and spicing it to your tastes. If you run a quick search on Kitchari, you'll see everyone has their own favorite variation.

Don't expect fireworks in the tastiness department but enjoy knowing you're giving your digestive system a rest, your immune system a boost (with spices shown to have anti-inflammatory properties) and the planet one too by going meatless.

Ingredients: (Yields 4-6 servings)

1 cup Organic Basmati Rice (try to stay strict on this one -- it's among the easier grains to digest.)
2 cups mung dal (split yellow beans) (I used organic red lentils.)
6 cups (approx.) filtered tap water
2 tbs. organic ghee
3 tsp. mustard seeds (I used mustard powder as I didn't have seeds.)
2 tsp. cumin seeds (I used powder as I didn't have seeds.)
2 tsp. tumeric powder
2 tps. fennel powder (I used cardamom powder.)
Optional sea salt (or Himalayan pink salt) to taste -- this really takes the meal from bland to yum!
Optional seasonal, organic veggies such as butternut squash, sweet potato, cauliflower, etc.

Preparation
1. Heat large soup pot and melt in ghee. 2. Saute the seeds (or powder) in the ghee until they pop. Then add the other spices. Saute for 1 or 2 minutes.

Preparation
1. Heat large soup pot and melt in ghee.
2. Saute the seeds (or powder) in the ghee until they pop. Then add the other spices. Saute for 1 or 2 minutes.
3. Add water, bring to boil, then simmer for 30 minutes or until the beans are about 2/3 cooked.
4. Now prepare any veggies to suit your tastes. Cut them into smallish pieces.
5. Add rice and veggies to the pot. Stir to mix, adding extra water if required. Bring back to boil, then simmer for 20 minutes or until rice is fully cooked. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.
6. Serve into a bowl and salt to taste. For a more filling meal, accompany with a ripe slice of avocado.

Now that my cleanse has ended, I fancy up my Kitchari with a glass of red wine-- as pictured above. When I have leftovers, I warm it up and wilt in some organic fresh baby spinach to get in some more clean greens.

Vegetarian Stamps by PETA

PETA has launched a limited-edition sheet of U.S. postage PhotoStampsTM featuring famous vegetarians throughout history. The VIPs featured on these unique postage sheets ditched meat from their diets either out of concern for their health, for the environment, or for animals—and our world would not be the same without their accomplishments. Although the individuals featured in this series seem very different at first glance, they are united in their respect for animals.

Read more on the PETA website here:
http://www.peta.org/features/famous-vegetarian-postage-stamp-series.aspx

Classy Vegetarian Appetizers for Christmas Parties

from: http://blisstree.com/eat/vegetarian-appetizer-recipes-holiday-cocktail-party-...

‘Tis the season for ugly sweater and holiday cocktail parties to keep your spirits bright. Planning fun and festive holiday parties this time of year is one of my favorite things to do. As a vegetarian myself, for my holiday party this year, I want to prepare delicious vegetarian appetizers that will leave my guests satisfied (rather than fiending for a platter of bacon wrapped scallops). Here’s a variety of easy vegetarian appetizer recipes for you try out this holiday season:
Get the recipes and full selection here:
http://blisstree.com/eat/vegetarian-appetizer-recipes-holiday-cocktail-party-...

Who hasn't Heard of Moosewood?

This restaurant in Ithaca New York has been around for many many years... They have served countless meals, written a dozen of cookbooks and changed American dining forever.
After reading through one of my favorite Moosewood cookbooks yesterday: Moosewood Cooks for a Crowd, I realized that I had never been to their website! As I suspected, they have an awesome website with recipes that change seasonally plus information about their restaurant and even an online store where you cam buy cookbooks and Moosewood merchandise. Check it out here: http://www.moosewoodrestaurant.com/