Virtuous Quinoa Paella

I'm sure you've probably heard of all the virtues of quinoa by now. How it's high in protein has no fat and is a superfood from South America. But how to eat it you ask? Some people eat it as a breakfast cereal, grind it as flour and make pancakes with it. There are also many ways to eat it in stews, in any recipe instead of rice such as in risottos.
I just found this recipe from an amazing website that I just discovered. Check out the following quinoa paella from the website: http://www.vegkitchen.com/recipes/glorious-grains/quinoa/quinoa-paella/

Serves: 6
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 green bell pepper, cut into 2-inch strips
1 red bell pepper, cut into 2-inch strips
2 cups vegetable broth, or 2 cups water with 1 vegetable bouillon cube
1 teaspoon saffron threads, dissolved in
a small amount of hot water (see Note)
1 cup uncooked quinoa, rinsed in a fine sieve
2 teaspoons fresh thyme, or 1/2 teaspoon dried
2 cups artichoke hearts (not marinated; either from the supermarket
olive bar, or one 14-ounce can, drained)
1 1/2 cups frozen green peas, thawed
2 cups diced ripe tomatoes
2 to 3 scallions, white and green parts, thinly sliced
1/2 cup chopped fresh parsley

Salt and freshly ground pepper to taste
Heat the oil in a large, deep skillet or steep-sided stir-fry pan. Add the garlic and bell peppers and sauté over medium-low heat until softened, about 2 to 3 minutes.

Add the broth, saffron, and quinoa. Bring to a simmer and cook, covered, for 15 minutes.

Stir in the artichoke hearts, peas, tomatoes, scallions, and half of the parsley. Check if the quinoa is completely done; if not, add 1/2 cup water. Cook, stirring frequently, just until everything is well heated through, about 5 minutes.

Transfer the quinoa mixture to a large shallow serving container. Sprinkle the remaining parsley over the top and serve at once.

Note: Can’t find or don’t want to spend the money for saffron? Turmeric is a fine substitute. Use 1 teaspoon.
Variation: Add a cup of sliced brown mushrooms when you add the peppers.

Nutritional Yeast: Top 20 Uses & Recipes

Ever since I discovered how to make vegepate and its key secret ingredient, I've been singing the praises of nutritional yeast.

There are so many things you can do with this cheese replacer! I can't understand why it's not more mainstream! You can buy nutritional yeast in bulk stores and health food stores.

I found this excellent article with 20 uses for this mysterious ingredient.
If you want to see the original article with links to the recipes, please go here :
http://www.ecorazzi.com/2012/08/03/20-great-ways-to-use-nutritional-yeast/

By Aylin Erman, EcoSalon Taking an odd ingredient and finding even more unusual uses for it.

It’s not so much that the following uses are particularly unusual, but rather that nutritional yeast itself is an odd ingredient. It’s gaining popularity among foodies for its cheesy taste and nutritional benefits, but it still has a way to go in terms of becoming the pantry staple it’s meant to be.

Nutritional yeast (nooch) is one of the only non-animal sources of vitamin B-12. It only takes 1/2-1 tbsp of nutritional yeast to get the daily requirement for B-12. Nutritional yeast is also an excellent source of iron, magnesium, phosphorus, zinc, chromium, selenium, and other minerals as well as 18 amino acids, protein, folic acid, biotin, and other vitamins.

And don’t worry about the yeast fermenting in your gut. It’s deactivated, so it will not give you the bloat. This is what distinguishes it from Brewer’s Yeast, which has not been deactivated.

Pop Corn
As if popcorn couldn’t get any more addicting, nooch had to get involved. Sprinkle the powder along with a drizzle olive oil and a dash of sea salt onto popcorn just popped for a cheesy touch. Add other spices, such as garlic powder, dried thyme or dried rosemary for an even more gourmet experience.

Pizza
Skip cheese and sprinkle a light layer of nutritional yeast onto pizza just after it leaves the oven. Cheese is hard to digest, especially when cooked, but that doesn’t mean you have to cede the taste completely. If you top a pizza with diverse textures and flavors, such as a robust marinara sauce, roasted vegetables and nutritional yeast, the cheese component is unnecessary.

Vegan Cheese Sauce
The food blog world is bursting with vegan “cheese” recipes – some simple, some elaborate – with nutritional yeast as the key ingredient. Check out Angela’s Low-Fat Vegan Cheeze Sauce on her blog Oh She Glows for a 5-ingredient approach. Head over to Epicurian Vegan for aheartier vegan cheese sauce that gets some extra bulk from cashews.

Bread Crumbs
Replace bread crumbs with nutritional yeast in any mixture requiring holding power. This cuts down on the carbs and adds an extra bite. Try using nutritional yeast to hold together veggie burgers or any other patty that would normally require bread crumbs.

Kale Chips
There’s nothing wrong with the standard kale chip recipe. But, nutritional yeast takes kale chips to a whole new level – a level that merits obsession and daily consumption. Try your hand at the Spicy & Cheesy Kale Chipspresented by the blog Eating Bird Food.

Macaroni & Cheese
We’ve already given macaroni and cheese a serious makeover, and nutritional yeast was an crucial player in this feat. Not only is this recipe vegan, but thanks to nooch, it offers cheesy comfort to a creamy, sweet potato base.

Pasta
Skip the grated parmesan and sprinkle nutritional yeast atop warm pasta along with some garlic powder and a drizzle of olive oil. The combination of flavors makes for a dish that doesn’t miss a thing.

Mashed Potatoes
Stir nooch into mashed potatoes, not only saving calories by nixing cheese but also cutting down on the sodium. Indeed, mashed potatoes can be healthy.

Bean Dip
Emily Malone of the blog Daily Garnish makes a fabulous bean dip using nutritional yeast. If serving this at a party, no one would even be able to tell its vegan.

Roasted Vegetables
One of my favorite go-to meals is roasted vegetables topped with shredded cheese. On days I’d like to skip the cheese and opt for a healthier alternative, I stir nutritional yeast into the finished vegetables instead. When warmed by the vegetables, the yeast smoothens out and creates a creamy sauce with help from the vegetable juices and oils.

Roasted Nuts
Roast nuts that have been tossed in some nutritional yeast. The roasted flavor will be augmented and the nuts will have a slightly cheesy coating on the skin.

Onion Rings
Nutritional yeast has been showing up in onion ring recipes, and for good reason. It helps to increase the nutritional benefit of onion ring batter and adds an edge to each bite. Make the baked fat-free onion rings featured on vegan blog My Whole Deal.

Sauce Thickener
Much like flour and butter are used to thicken a sauce, nutritional yeast can replace the flour to do the same thing.

Gravy
Keeping your health on track during the holidays is all about cutting corners in small ways. Nutritional yeast can redefine gravy. Bring thissimple recipe to the table and the cheer will only heighten.

Salad Dressing
Sneak in your B12 quota is by adding a tablespoon of nutritional yeast to a homemade salad dressing like the Hollyhock Salad Dressing, which you can find on A Passionate Plate blog.

French Fries
Want some added nutrition, crisp, and kick to a homemade version of baked French fries? Drizzle olive oil over cut root vegetables and then toss them in a few tablespoons of nutritional yeast. The flavor is out of this world.

Creamy Cooked Greens
Cooked spinach pairs well with cream and cheese, but you can replace those heavier add-ins with a tablespoon or two of nutritional yeast and then watch as the bare spinach suddenly becomes decadently creamy and bold in flavor.

Vegan Quiche
Experiment with this No-Soy Vegan Quiche recipe from blog Triumph Wellness. It’s the perfect example of where just a little bit of nooch makes a big difference.

Dog Food
Dogs need their vitamin B12 too, especially if your dog is on a plant-based diet. Mix some nutritional yeast in your furry friend’s nibbles and he or she will benefit in a major way.

Baby Formula
If a baby is using formula in place of breast feeding, it is recommended to add nutritional yeast to the infant formula. Nutritional yeast provides B12, iron and folic acid, which are essential to growth.

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

Vegetarian TV Personalities

from: http://www.ecorazzi.com/2012/05/09/six-vegan-and-vegetarian-tv-characters/

Celebrities are always making headlines for their commitment to animals by remaining cruelty-free and maintaining a vegan/vegetarian diet.

Well, what about those celebs that portray such healthy eating habits and animal-friendly characters on television? Here are six fabulous characters that are not only known for their roles on hit TV series, but also for their plant-based lifestyles.

Monroe from “Grimm” One wouldn’t think a character on NBC’s “Grimm,” which follows Detective Nick Burkhardt as he solves crimes and hunts fairytale creatures based on stories by the Brothers Grimm, would be a so-called vegan.

The show can be pretty gruesome at times, with many creatures killing people, but for Monroe, Nick’s Blutbad – a wolf like creature based on the Big Bad Wolf– friend is very dedicated to his plant-based diet. In addition to his witty comments, fixing watches, playing the cello and taking Bikram and hot yoga classes, Monroe refrains from feeding on humans and animals.

Played by Silas Weir Mitchell, in one episode Monroe also enjoys a nice piece of vegan salmon. He used to live a violent life as a Blutbad, but has transformed into a kind creature focused on living a healthy life in more ways than one.

Phoebe Buffay from “Friends” The hilarious Lisa Kudrow is known for her quirky role as Phoebe Buffay on the hit TV series “Friends.” Phoebe had a hard and interesting life living on the streets, as she basically raised herself. Out of Ross, Chandler, Joey, Rachel and Monica,

Phoebe is the one friend who truly respects the environment. She loves plants and animals. After all, one of her most popular hits, “Smelly Cat,” was a big success. In addition to loving animals, Phoebe is an avid vegetarian. No meat for her!

After she became a surrogate carrying triplets for her brother, Phoebe hit a snag in her diet. She craved meat and felt terrible. To even the score out, Joey pledged to go vegetarian so Phoebe could eat meat. That way, no extra animals would be harmed. Yes, it’s not fully respecting animals, but at least she tried.

Lisa Simpson from “The Simpsons” Even cartoon characters can go vegan or vegetarian. In addition to being a staunch liberal, Lisa Simpson from FOX’s “The Simpsons” is a diehard vegetarian who decided to say sayonara to meat in season seven.

She stands up to her father aka Homer’s BBQ eating habits, the villainous Mr. Burns and his factory that uses sea animals to create mud/cement mixtures and she even falls head over heels for Jesse Grass who is a “level-five vegan” in the Dirt First eco-group.

Lisa also had the opportunity to talk with Paul McCartney and his late wife Linda about vegetarianism and their eco-friendly lifestyle, with a little help from vegan/convenience store owner Apu.

Angela Martin from “The Office” When the “holier-than-thou” and controlling Angela Martin from NBC’s comedy “The Office” isn’t completing her duties as accountant, planning a party or having an on-again, off-again relationship with Dwight Schrute she can be seen sauntering around the office as a vegetarian. Since she likes have every situation in control, she also likes to control her eating habits.

Angela, played by Angela Kinsey, is also an animal lover, but only with cats. Her home is filled with them and no animal can compete against felines, especially her own. Sara Sidle from “CSI” Crime scene investigator and forensic scientist Sara Sidle from “CSI” may be able to handle disturbing murders, but one thing she won’t tolerate is eating meat.

While investigating one crime scene she stumbled upon a dead pig and quickly changed to a full-fledged vegetarian. She even told Grissom once, “I’m a vegetarian. Everyone here knows I’m a vegetarian. I haven’t eaten meat since we stayed up that night with that dead pig. It pains me to see ground beef.

Forget about cleaning it up.” Another fun fact is Jorja Fox, who plays Sara, is also a vegetarian in real life.

Temperance Brennan from “Bones” On FOX’s hit crime show, “Bones,” Dr. Temperance Brennan aka “Bones” is a forensic anthropologist who is not only committed to figuring out cases, but also to eating healthy. A devout vegetarian, Bones respects the environment.

Ironically, Bones is played by Emily Deschanel who is an avid vegan in real life. She even stuck with her plant-based diet through her first pregnancy. Furthermore, Deschanel is also a lover of animals. She will be honored on June 2 by Mercy for Animals for her work in preventing animal cruelty and leadership in protecting farm animals.

TV is a big influence in people’s lives. Whether you’re a child or an adult, TV can transform you, especially if it’s a favorite or significant character. Like the characters above, maybe they can even turn you into a vegan or vegetarian.

Photo Credit: Shutterstock

About Allyson Koerner Allyson Koerner is a graduate from Emerson College where she obtained her Master’s in Print & Multimedia journalism. Passionate about writing, reading and entertainment, she is looking to make her way into the journalism profession.

The Many Varieties of Vegetarianism

Contemplating a vegetarian diet but not sure where to start? This article talks about the types of vegetarians and leads to resources to really help get you started. Here's an excerpt of the article :

Many people start off by being flexitarian which means that they forgo meat a few times a week without commiting to a full fledged vegetarian diet right away. Then you can progress to being pescetarian, meaning that you don`t eat birds or animals except for fish and seafood.

Being Lacto Ovo vegetarian is the next natural progression where you eat no animals, birds or fish but do eat dairy products and eggs. Finally, being vegan is the ultimate in being vegetarian where you eat nothing that used to have a face, plus, no product of an animal. Vegans protect animals from any abuse through their eating choices and in so doing also protect the environment and their health. So, you see, you can take this going vegetarian as gradually or as quickly as you are comfortable with.

There is no pressure to being fully vegan straight away. Any efforts on your part will make a difference in your health, the well being of animals and the health of the environment.

To read the full article and access the resources go to
http://sophiesvegetarianarmy.blogspot.com/2012/02/types-of-vegetarians-and-wh...

Vegetarian Restaurants of Istanbul

from: http://www.venere.com/blog/istanbul-vegan-cuisine-10872/

Istanbul has become extremely popular with the nightlife crowd as well as those tourists who enjoy experiencing the world’s cuisines including Vegan-friendly and vegetarian ones. If you are looking for a vegetarian cuisine and don’t know which the best place is, here are the following restaurants serve some of the best vegetarian cuisine of Istanbul, Turkey:

Loving Hut –
one of the numerous locations of the well-known global Vegan restaurant chain, the menu features organic and Vegan-friendly Asian and international dishes. There is also a fast food and take-out menu for those in a hurry or wanting to dine at home or in their hotel room. The menu was recently expanded to include more organic dishes and outdoor seating is available. Credit cards are not accepted so bring cash.

Balya Organik Café –
the menu features Turkish and Western cuisine that is lacto, organic, ovo, and Vegan-friendly. They also have a juice bar and a take-out menu with a market attached to the café. They specialize in salads, sandwiches, soups, and Turkish veggie entrées. Additionally, they serve hot breakfast items such as oatmeal and pancakes. Desserts include Vegan brownies, carrot cake, granola bars, and oatmeal cookies. Outdoor seating is available, so soak in the sun. However, the payment is by cash only.

Devi Caféshop –
lacto and ovo Italian cuisine is the specialty here. The restaurant is situated in the heart of Istanbul’s Anatolian side. Indian snacks, soups, and vegetarian dishes are served daily from 9:45 am until 10 pm every day of the week except Sunday. Outdoor seating is available for those looking for the sunlit lunch. And they accept credit cards for payment as well as cash.

Max Green Co. –
specialties include organic and Vegan-friendly salads, soups, and wraps which are mainly raw and Vegan-friendly food items. There is also desserts and ice cream as well as a juice bar so fill-in to your delight as the food is fresh and tasty. The restaurant is open 12 hours a day (10 am until 10 pm) seven days a week.

Parsifal Vejetaryen Restoran–
lacto, ovo, Vegan-friendly Turkish and international dishes. They also feature salads, soups, and an acceptable beer and wine list. Specials change several days a week so you should call ahead and they accept credit cards as well as cash for payment.

Vegetarian Lunch Ideas

from: http://greenanswers.com/blog/275376/vegetarian-kitchen-quick-vegetarian-lunches

A Vegetarian Kitchen: Quick Vegetarian Lunches By Elaine Murphy

In this edition of A Vegetarian Kitchen, I’ll share some healthy, vegetarian lunches to bring to school or work on Meatless Monday – or any day of the week!

Sometimes, it can be hard to break out of the habit of bringing the same sandwich every day, or going out to eat at the same fast food restaurant. These recipes are quick to prepare and easy to stash in a reusable plastic container, for a meal that offers a change of pace.

Meatless Monday is an initiative started by the Monday Campaigns and the Johns Hopkins’ Bloomberg School of Public Health to encourage people who usually eat meat to give it up for one day of the week. The nonprofit initiative draws from campaigns run by Presidents Wilson, Truman and Roosevelt, who encouraged Americans to give up meat one day per week during the First and Second World Wars.

Here are some quick, easy homemade vegetarian meals to throw together and pack in your lunch for school or work. These recipes serve 1 to 2 people.

1. Roasted Vegetable Burrito

Ingredients: Large tortillas Shredded cheese – cheddar works well, or use a prepackaged blend of Mexican-style cheeses Half of a green bell pepper Half of a red bell pepper ¼ of an onion ½ cup brown rice 1 can black beans or vegetarian refried beans (without lard or animal fat) Cilantro and lime for garnish Instructions: Prepare the rice by adding 1 cup of water and bringing it to a boil. While the rice is cooking, chop the peppers and onion, and roast in the oven for 10 minutes at 400 degrees Fahrenheit, or until the onion is transparent. Combine all ingredients, and sprinkle cilantro and squeeze a lime wedge on top for added flavor. Wrap the mixture in a large tortilla.

2. Pear and Gorgonzola Spinach Salad

Ingredients: 1 Bosc or Bartlett pear 1 bunch fresh spinach Handful of crumbled Gorgonzola chees Handful of pecans Balsamic vinaigrette dressing Instructions: Slice the pear, and wash and dry the spinach. Toast the pecans for 5 minutes or until browned. Toss all ingredients. 3. Caprese Pasta Salad Ingredients: 1 cup fusilli or penne pasta (buy whole grain pasta to make it healthier, or sub in rice pasta for a gluten-free meal) 1 tomato 1/3 cup fresh mozzarella perlini (these are small balls of mozzarella cheese found in specialty stores. If you can’t find these, you can slice fresh mozzarella cheese from a log.) Handful of basil Olive oil and balsamic vinegar for garnish

Instructions: Bring a pot of salted water to a boil, and prepare the pasta until cooked. Slice the tomato into small wedges, and wash and finely chop the basil. Mix the pasta, tomato and basil with the mozzarella cheese, drizzle olive oil and balsamic vinegar over the top, and toss. You can also add cracked black pepper for extra flavor.

4. Gourmet Vegetable Sandwich

Ingredients:
2 slices sourdough or ciabatta bread 1 tomato 1 leaf romaine lettuce Half of a cucumber Hummus (plain or roasted garlic works well) Handful of broccoli sprouts or alfalfa sprouts Instructions: Lightly toast the bread until warm. Spread the hummus onto both pieces of bread and top one side with the broccoli sprouts. Wash and slice the cucumber, tomato and lettuce, and arrange on the sandwich. Also, rather than stowing your lunch in a paper bag, pack it in a cooler and pack your food in reusable containers, like Tupperware and reusable snack and sandwich bags. Don’t forget your reusable bottle of water! You can view past articles and recipes in the A Vegetarian Kitchen series by clicking here.

http://greenanswers.com/search/google?cx=017970423071991761622%3A9a-cktjqvak&...

Vegetarian Cooking Competition

from: http://www.messengernewspapers.co.uk/news/9501088.Look_what_s_cooking_/

DO you love cooking, creating and a challenge?

Are you a professional chef or an enthusiastic amateur?

If the answer to these questions is yes then now is the time to get your entry into the Cordon Vert Chef of the Future 2012 competition.

The Vegetarian Society’s cookery school, Cordon Vert, is searching for a new star of vegetarian cuisine in 2012.

Entry forms are available at www.cordonvert.co.uk and the closing date is 2 April 2012.

The contest is open to vegetarian and non-vegetarian chefs alike, although the menu must be completely vegetarian.

The winner of the competition will receive the title Chef of the Future 2012, a fully funded Cordon Vert Professional Diploma course (worth in excess of £1,500), embroidered whites and a bottle of champagne.

The competition offers chefs the chance to show their potential in this exciting culinary field. To become the Cordon Vert Chef of the Future entrants complete two stages.

First they must create a three course menu which is suitable for vegetarians or vegans, finalists will then be expected to produce their full meal at a live cook off at the Vegetarian Society headquarters in Cheshire, in the week commencing 8 May.

Alex Connell, Principal Tutor at the Cordon Vert, said, “This is the fourth year we have run the Chef of the Future competition and last year we were delighted with the number of professional chefs who entered. Their creative menus challenged the usual vegetarian catering dishes. They showed the diversity and quality which vegetarian cuisine can rise to with a little imagination and inspiration.” To enter, complete the form at www.cordonvert.co.uk and send it in along with a menu of your own design, complete with ingredients list and detailed descriptions of each dish, including presentational food photographs if possible.

A Vegan.Superbowl

from: http://www.ecorazzi.com/2012/01/31/10-delicious-vegetarian-super-bowl-recipes/

While we’d love for you to consider dropping animal products completely and checking out our 10 yummy Super Bowl vegan recipes, we understand that there are others out there not yet ready to make that next big leap. So for all you awesome vegetarians out there (or for those looking to try it), this one is for you!

Here are our picks for some of the best and easiest to prepare vegetarian recipes for the Super Bowl:

Appetizers-
Fried Olives
Fried Olives can make a huge statement and offer an appealing and appetizing dish as your guests begin to arrive. The recipe is very simple and calls for 50 pitted green olives, drained and dried, 1 cup flour, 2 eggs, beaten, 1 container of Panko breadcrumbs (Japanese style, white not wheat), and 1 cup olive oil. Heat olive oil in a frying pan or a deep fat fryer, dip olives in flour, then eggs and breadcrumbs until thoroughly coated. Fry in oil until golden brown, turning as necessary. Drain on a paper towel or paper bag to remove excess oil. Serve at room temp. for an awesome pre-game appetizer.

Artichoke Feta Bruchetta
This recipe is easy to bite into, delivers on taste, and no one will notice that it is not just vegetarian but vegan-friendly. The ingredients include sourdough bread, garlic cloves, artichoke hearts, sun-dried tomatoes, white beans, lemon zest, parsely, and vegan feta cheese. A full recipe can be found at SheKnows Miso Vegan.

Apple-stuffed Mushroom Caps
Who would have ever thought of putting apple in mushrooms? I’m not sure who came up with this dish, but it sure is a winner. This recipe makes for 1 ½ dozen stuffed mushrooms. You’ll need: 18 mushrooms, 3 tbsp finely chopped celery, 1 tbsp butter (opt for a vegan version), ½ cup finely chopped apple, 2 tbsp dry breadcrumbs, 2 tbsp finely chopped walnuts, 1 tbsp crumbled blue-cheese, 1 tbsp minced fresh parsley, 2 tsp lemon juice. Remove stems from mushroom caps, then set aside half of the stems and discard leftovers or save for another use. Mince stems and set aside. Saute minced mushrooms and celery in a small skillet with butter. In a separate bowl mix apple, breadcrumbs, walnuts, blue-cheese, parsley and lemon-juice. Place mushroom caps on a greased baking sheet and stuff with apple mixture. Bake for 15-20 minutes (or until mushrooms are tender) at 375 degrees.

Main Vegetarian Super Bowl Dishes PETA’s Kickoff ‘Chik’n’ PETA has put out a list of their top vegetarian food picks for the super bowl and at the top of the list was this delectable dish. It isn’t a dish that is perfect for everyday as it still uses processed foods, but for a once in a while treat or a party finger food, it works extremely well. The best part of all is that no chicken’s were harmed to make the recipe. It calls for Gardein vegan ‘Chik’n’ strips, mustard, flour, onion powder, pepper, garlic powder, salt, water and canola oil.

Seitan Chili
The best thing about Seitan Chili is that it can be made in approximately 15-20 minutes or you can make it in a slow-cooker all day long. Either way it is bound to turn out delicious.
You will need 2 tablespoons olive oil, 1 large onion, chopped, 1 large carrot, chopped, 1 large green bell pepper or 2 poblano peppers, seeded, chopped, 4 garlic cloves, minced, 1 to 2 tablespoons chili powder, to taste, 2 tablespoons chipotle in adobo sauce, finely chopped, 1 (28-ounce) can fire-roasted diced tomatoes (do not drain), 1 (15-ounce) can tomato sauce, 1 (15-ounce) can kidney beans, rinsed, drained, 1 (15-ounce) can black beans, rinsed, drained, 2 cups shredded seitan, 1 bunch fresh cilantro, chopped (leaves only). In a skillet, heat oil over medium heat. Add onions, carrot and pepper until softened. Add in garlic, chipotle, and chili powder stirring to coat veggies. Cook an additional minute before adding tomatoes, tomato sauce, beans, and seitan. Stir and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Stir in cilantro after removing from heat. Serve hot by itself in bowls or with multi-grain nacho chips.

Vegetarian Dips for the Super Bowl

Dips are a great tradition for super bowl parties because you can serve them with chips, crackers or veggie trays.

Spinach and Artichoke Dip
No party is complete without spinach and artichoke dip. This recipe takes about 30 minutes and requires a food processor so time management is important when you get ready to serve this divine dip.

To make a quick and easy spinach and artichoke dip for your super bowl party you will need; ½ c fresh spinach, ¾ cup Parmesan or soy Parmesan, 2 cups marinated artichoke hearts, drained, ¼ tsp pepper, 1 tsp lemon juice, 1 cup mozzarella or vegan mozzarella, grated, oil. Combine everything except ¼ cup Parmesan in a food processor. Blend until smooth. Oil a small baking and pour mixture into it. Preheat oven to 350 degrees and sprinkle leftover Parmesan over top of mixture. Cover with aluminum foil and bake for 20 minutes. Cool for five minutes and then serve. This dip is delicious with big, uncooked, white mushrooms.

Vegan Planet’s Guacamame
Vegan Planet offers a play on the traditional guacamole dip served at parties with a recipe for Guacamame, a creamy dip that is low in carbs and high in protein. Guacamame uses cooked edamame, ripe avocado, green chilies, fresh lime juice, onion, garlic and cumin.

Vegan Planet suggests that it be served with sliced raw vegetables, but multi-grain nacho chips also work well with this dip. Visit Vegan Planet for the full recipe.

Creamy White Bean Veggie Dip
This recipe is so simple to make you might find yourself making it all the time and not just for a special occasion like the super bowl.
You will need; 1 15-ounce can of cannellini beans, rinsed and drained, 2 cloves garlic, 1 tablespoon olive oil, 3 tablespoons plain nonfat Greek yogurt, 1/4 cup loosely packed fresh dill, 3 tablespoons fresh lemon juice, salt and pepper to taste, fresh dill sprigs for garnish. Place all ingredients except the dill sprigs in a food processor and blend until smooth. Add garnish and serve with veggies, chips, or as a dip for PETA’s Kickoff ‘Chik’n’.

Vegetarian Desserts for the Super Bowl

There are two important rules for serving up vegetarian desserts for the super bowl; they must be quick to make and deliver on taste. These two desserts live up to both rules.

Sweet Mexican Tortilla Chips

Making a snack-like dessert from tortilla chips is one of the simplest recipes to follow. Preheat oven to 350 degrees. Cut 4 flour tortilla shells like a pizza into 6 slices. Use an additional tortilla or two for each extra person at your party. Lay tortilla slices on a baking sheet and drizzle with 2 tbsps melted margarine. Sprinkle with 1 tbsp sugar and 1 tbsp cinnamon. Bake for 10 minutes or until at desired crispness. Serve warm or cooled.

Watermelon Granita with Champagne

End your super bowl party with a classy vegetarian dessert like watermelon granita with champagne. It is sure to be a hit and will make guests want to come back to any party you have with the hopes that you will be serving it. This recipe needs to be made in advance so keep that in mind for your time management.

To make this dish you will need; 2 pounds watermelon, seeded and cubed, ½ cup white sugar, 1 cup of champagne, and 4 slices or more of watermelon (one for each guest). Place watermelon cubes and sugar in a blender. Blend for approximately 1 minute. Stir in champagne. Pour mixture into a plastic container and place in freezer. Using a fork stir the mixture in the freezer every 30 minutes for about 2 hours. Remove from freezer and stir well with a fork until it is at the desired consistency. Serve in ice-cream bowls with a watermelon slice as garnish.

Vegetarians and Oral Sex

Will this convince you to go veg? Studies show that vegetarians enjoy oral sex more than meat eaters. Read all about it here:
http://www.treehugger.com/files/2011/08/vegetarians-enjoy-oral-sex-more-says-...

Photo via Flickr/LUNARIX-PIX

Here at TreeHugger, we post regularly on the connections between a vegetarian diet and the effect it has on the planet. However, OKCupid has trumped us in a way we never saw coming: vegetarians enjoy giving oral sex more than non-vegetarians.

The findings come via OKCupid's data blog, OKTrends, where they give you a backstage pass to online dating. The blog divulges everything from the best first date questions to which states are the most gay-curious (oh really, Oregon?). As sensational as these findings are, I wouldn't qualify them as merely trivial either.

While eating a vegetarian diet is good for the planet (carbon footprint reduction) and great for you (health and it is cheaper), this could very well be the sexiest.

Carbon Footprint

As our own Collin Dunn has reported over at Planet Green, what you eat has a significant impact on the climate (see the report here). The average U.S. diet gets 47-percent of its calories from animals or their byproducts. A consumption habit that results in a carbon footprint of 2.52 tons per person every year.

If you are veggie-curious, your yearly carbon footprint gets reduced by 0.7 tons. Check out our Weekday Vegetarian recipes for ideas and recipes. It's kind of like being a Supermarket Catholic but tastier and with a lot less guilt. If you go full blown vegetarian your footprint drops by a full ton. Of course the winners here are vegans. Their diet has a full two ton reduction when it comes to carbon. The downfall is you no longer get to eat Gouda cheese. That's a world I am afraid to live in!

The True Cost of Eating Meat

Matthew McDermott, a part-time contributor to our veggie-centric wine guide, points out how a vegetarian diet reaches way beyond just the carbon footprint. It has a huge effect on our forests, our health care system and even our pocket books. You can read the full article here but below are some highlights.

1. Raising cattle for beef accounts for 80% of Amazonian deforestation.

2. Eating your veggies means lowering your water consumption.

3. It's cheaper, like 20% cheaper.

4. Vegetarians consume less calories, therefore no pesky crash diet needed!

5. You are healthier which saves you (and everyone else) money when it comes to health care.

6. Meat eating raises the cost of climate change mitigation. If there were more vegetarians, these costs could be cut by 70%.

It is also worth noting that vegetarians tend to be happier according to a report in the Nutrition Journal. They have a lower incidence of depression, anxiety, and other mood problems than their meat-eating neighbors. The researchers found vegetarian diets are significantly lower in EPA and DHA, the omega-3 fatty acids that we get from eating fish, and which many studies have found are a key factor in improving both physical and mental health.

Whether you become a vegetarian or not is clearly up to you. But one thing is for sure, you might want to start dating one.

Follow me @jerryjamesstone or friend me on Facebook.

More on Sex and Vegetarians
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Check out TreeHugger for 30+ fresh, green stories every day!

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Vegetarian Labor Day BBQ Ideas

from:http://www.care2.com/greenliving/grill-recipes-for-a-vegetarian-friendly-labor-day-cookout.html

With Labor Day less than two weeks away, you’re probably planning a picnic or cookout. If you’re a vegetarian, or planning to host a few vegetarians, it can be challenging when the traditional grill foods are rather meaty.

As you start planning to celebrate the last “official” weekend of summer, we wanted to help you round-up a few recipe ideas that are as good on the grill as any burger or steak.

Veggie Kabobs

These can be rather filling and are great served as a stand-alone meal, or as a side for the grilled chicken eaters in your party. Use bamboo or stainless steel kabob skewers and stack your choice of baby bella mushrooms, bell peppers, onions, zucchini, squash, cherry tomatoes, pineapple, peaches, and eggplant. Toss the veggies first in a little olive oil, Kosher salt, and cracked black pepper, and freshly chopped herbs for more flavor.

Black Bean and Sweet Potato Burger

Inspired from a vegan cookbook, this burger uses black beans, sweet potatoes, almond butter, garlic, and ginger to to make a hearty and delicious meatless burger. Top with your favorite condiments and veggies and your cookout doesn’t look any different than any other!

Raw Portobello Mushroom Stuffed with Basil Pesto Raw foodies are becoming more popular, and this recipe is a great example of why. However, once you’ve packed your portobello with the recipe for fresh pesto, no one is stopping you from tossing it on the grill for a few minutes.

Grilled Jerk Tofu

Your choice of barbecue sauce, brown sugar, and a homemade Cajun spice mix will give firm tofu a bold flavor that will be irresistible to just about any guest in your backyard.

Grilled Open-Face Herbed Goat Cheese Sandwich with Nectarines and Walnuts

While not exactly classic cookout fare, if you’re going for a more white-wine-and-cloth-napkins affair, this will go over very well with guests no matter their take on the herbivore vs. carnivore argument. Sweet in-season nectarines are complemented by a homemade balsamic glaze on grilled baguette and creamy goat cheese. Serve as an appetizer or entree.

Of course, no cookout is complete without the sides. A few vegetarian options that will add color, flavor, and variety include these recipes for Grilled Vegetable Couscous, Smoky-Spicy-Sweet Vegetarian Barbecue Beans, and Asian Napa Cabbage Carrot Slaw with Snow Peas. And no recipe is needed for throwing corn on the cob or thick slices of fresh pineapple on the grill for delicious and effortless sides.

Meat Recalls: Should You Go Vegetarian

from:http://planetgreen.discovery.com/tag/Politics

It’s unclear why such vast meat recalls are becoming so much a part of the news. Is it a global food market or is the USDA getting a handle on the contamination faster than they used to?

Salmonella and e coli are deadly to start off with but the addition of antibiotic resistant varieties are making them even scarier. It’s like playing Russian roulette--with meat coming from all over the world, it’s difficult to tell the origin of the animal, how it was treated, and the conditions of the farm.

You never know when you’re going to get a bad batch, not cook it quite enough, and find yourself sick. And who wants charred meat anyway? If it’s the flavor you’re after, then cooking the animal to death doesn’t do anyone justice, quite frankly.

Just last week 36 million pounds of Cargill turkey products were recalled because of salmonella contamination. The Centers for Disease Control said that Salmonella Heidelberg, as it's named, has shown resistance to multiple antibiotic treatments. The CDC identified Salmonella Heidelberg through DNA "fingerprints" of salmonella bacteria in order to link each to the outbreak.

This week, Reuters reported that The U.S. Department of Agriculture said National Beef Packing Co recalled about 60,424 pounds of ground beef products under suspicion of e coli contamination. The bacteria was discovered through routine microbial testing conducted by the Ohio Department of Agriculture.

While recalls can happen in any food product, they are commonly associated with eggs, meat and poultry. How have such recalls impacted you? Have you cut back or cut out your meat and egg consumption? Have you started to source your meat closer to home from producers you know and trust? Or--are you just cooking the burger patty to death? Or are you going vegetarian?

Strongest Man 2011 is Vegetarian

from: http://www.mfablog.org/2011/08/vegetarian-crowned-germanys-strongest-man.html

Vegetarian strongman Patrik Baboumian recently took the crown at Germany's Strongest Man 2011 competition, showcasing the power of a healthy, plant-based diet.

Baboumian, already considered one of the strongest men alive, has held the log lift world record since 2009 and in 2010 he set a new German heavyweight log lifting record of 397 pounds.

Featured in the upcoming documentary Tour de Force, Baboumian credits vegetarianism for his enormous success, stating on his blog that "being vegetarian makes you a better athlete!"

World-class athletes like Patrik Baboumian, Carl Lewis, Rich Roll, Scott Jurek and many others are living proof that humans thrive on plant-based diets. Ready to get fit and be "plant-strong"?

Visit ChooseVeg.com for important information about vegan health and hundreds of mouthwatering, cruelty-free recipes.

Top 10 Simple, Healthy Vegetarian Recipes from India

from: http://m.timesofindia.com/life-style/food/recipes/Top-10-healthy-vegetarian-r...

Mixed Vegetable Pasta

Ingredients:
2tbs olive oil, 2 minced cloves garlic, 2 cups sliced spring onions, 1/2 cup dry white wine, 1 cup chopped quick-cooking vegetables (capsicum, spinach, zucchini) 1 cup vegetable broth(with zero salt), 10oz fusilli, a pinch of freshly ground black pepper and salt to taste.

Method:
Add oil to a small bowl. Next, add onions and stir until golden brown. Add chopped vegetables, white wine, garlic and salt. Cook on high heat for 2-5 minutes. Gently add the vegetable broth. Cook until the broth is reduced to half. In a separate bowl, cook pasta in boiling water and salt. Drain the pasta and add the white wine mix.

Vegetable pita pizza

Ingredients:
2 slices whole grain bread or whole wheat pita pocket, 2tbs pizza sauce or homemade salsa sauce, 1/3rd cup shredded low-fat mozzarella cheese and half cup chopped boiled vegetable of your choice.

Method:
Take whole wheat pita pocket and spread pizza or salsa sauce evenly inside it. Sprinkle mozzarella cheese and your own combination of in-season vegetables. Place it over a baking tray and microwave it for a few minutes until the cheese melts.

Poha

Ingredients:
1 potato, 1 onion, a few green chillies, 1 tablespoon chana dal, 1 tablespoon urad dal, a few curry leaves, 4-5 peanuts, 1 tablespoon oil, 2 cups poha (beaten rice), turmeric powder, salt to taste and lime juice.

Method:
Soak the poha in water for around an hour. Now prepare the tadka by heating oil and add urad dal, mustard seeds, chana dal, green chilles, curry leaves, onions and potatoes to it. Give it a nice stir and add the poha to the mixture. Let it stay on a slow flame for 5-7 minutes. Yummy poha for breakfast is ready.

Banana blueberry bread

Ingredients:
1 cup all-purpose flour, 1/2 cup whole wheat flour, 3/4 cup uncooked quick-cooking grits, 1/2 cup sugar, 1/2 tsp salt, 1/2 tsp baking powder, 1/4 tsp baking soda, 3 tbs canola oil, 1 cup mashed ripe banana, 3/4 cup blueberries, 2 large eggs, lightly beaten, cooking spray.

Method:
Preheat oven to 350°. Mix both kinds of flours, grits, sugar, salt, baking powder, and baking soda in a bowl. Gently make a well within the mixture and add oil, banana, blueberries, and eggs; add to flour mixture. Spoon the batter into a baking tray and place it in oven.

Red bean stew

Ingredients:
1 chopped onion, 5-6 mushrooms, 1 cup red beans, 2 tbs tomato paste, 75gms spinach, 1 tbs vegetable oil, pepper, salt, 2 tablespoon of flour and chilli powder.

Method:
Soak the beans overnight. The next day place them in a pot and cover with 3 cups water. Cook for 1 hour or so, until beans are fully cooked. Add mushroom and cook for another 10 minutes. Now lightly sauté onion in a different pan and add it to the mixture. Now add the rest of the ingredients to the pan and serve right away.

Paneer tikka wraps

Ingredients:
1 cup roasted paneer, 1/2 cup prepared barbecue sauce,1 cup of black beans,1/2 cup frozen corn, 1/4 cup reduced-fat sour cream, 4 lettuce leaves, 4 10-inch whole-wheat tortillas (or you can even replace this with whole wheat chapattis), 2 limes.

Method:

Place a large nonstick pan over medium-high heat. Add paneer, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes. Place the mixture over whole wheat chapattis and serve warm, with lime wedges.

Summer chickpea soup

Ingredients:
1 tbs olive oil, 1 chopped onion, 1 garlic clove, 1 cup chickpeas, 1 ltr vegetable stock, 1 tbs lime juice, 3 tbs fresh parsley, 2 tbs fresh mint and 1 cup natural yogurt.

Method:
Heat the oil in a pan and sauté garlic and onion over medium heat for 5 minutes. Add chickpeas and vegetable stock and let it come to a boil. After a boil, let it simmer for 15 minutes. Now take half of the soup and blend it nice until a smooth mixture is formed. Now add the mixture to the pan. Your soup must have thickened by now. Check for its creamy consistency. Finish it by adding parsley, mint and lime juice. Your summer chickpea soup is ready!

Whole wheat mini sandwich

Ingredients:
1 whole-wheat bread roll or plain whole wheat bread, 2 teaspoons pesto sauce, 2 thinly sliced turkey or chicken breast and 3 to 4 tablespoon of shredded low-fat mozzarella cheese.

Method:
Take a small baking sheet, and spread your bread in two halves. Add 1 tablespoon of pesto sauce over it along with turkey or chicken breasts slices. Sprinkle cheese and microwave it for a few minutes until the cheese is melted and bubbly.

Spicy tomato and paneer recipe

Ingredients:
½ a kg paneer, ½ cup chopped celery, 1 tbs ground cumin, 1 cup onion, ½ a tbs red flakes, 1 cup tomato soup, 2 cups of vegetable broth, 1 tbs ground black pepper, 5 crushed tomatoes made into a rich puree and 1 tsp ground cumin.

Method:
Take a large saucepan and add onions, paneer and celery to it. Cook until the mixture is lightly brown in colour. Use a potato masher and mash all the ingredients in the pan. Now take a pressure cooker and spoon the mixture in the cooker with all the spices and leftover ingredients in the pan. Cook for 10 minutes.

Healthy couscous chickpea salad

Ingredients:
1 tomato, 1 thinly sliced cucumber, 1 cup of Chickpeas, ½ cup of Lentils, ½ cup of Couscous, 1 tablespoon of vinegar, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and Salt (to taste)

Method:
Take a bowl and add ½ cup of boiling water and couscous to it. Cover and let it stand for 5 minutes. Now fluff the couscous with a fork and add a bit of olive oil to it. Throw in tomato, chickpeas, lentils and cucumber to the couscous bowl. Top it with lime juice, salt, the leftover oil and vinegar. Mix all the ingredients together. Your healthy couscous chickpea salad is ready.

Try Vegetarianism: Celebrate Vegetarian Week

from: http://topnews.us/content/2107-editorial-policy

For people who want to consider cutting back on their meat intake, National Vegetarian Week is suggesting that Americans introduce Meatless Monday to their week and abstain from eating any meat on this day.

In fact, cutting out meat on only one day of the week can lower a person’s risk to develop conditions such as cancer, cardiovascular disease, obesity or diabetes significantly while it reduces one’s carbon footprint and contribution to fresh water consumption.

Just in time for Vegetarian Week, the Vegetarian Society is holding vegetarian evening on Friday, May 27, at Highgate House in Creaton, Texas. Head chef of the restaurant, Lee Gaskins, will create vegetarian options that will convince even the hardiest meat lover that vegetarian foods are not only healthy, but can be delicious and exciting.

The restaurant that always includes vegetarian option on its menu is working together closely with the Vegetarian Society to ensure that their dishes are 100% vegetarian. It excludes parmesan cheeses and wines that are not completely vegetarian from its menu.

On the menu for Vegetarian Week are breaded wild mushrooms and garlic risotto balls on rocket and pecorino salad, strudel with asparagus, brie and pine nuts served with garlic and herb cream sauce as well as beetroot falafel on red onion and coriander salad with mint dressing.

“Just think about it, if you are going to sit down and eat a meal without meat what am I going to want on the plate? What is going to make it enjoyable? I’m lucky, I have got a good team and I can spin it out to them as well”, Gaskins said.

How to Cut Calories With Vegetarian Meals

By: Sophia Rodriguez

Do you want to know how to cut calories with vegetarian meals? If so, the answer you seek is contained in this article.

First of all, let me just say that becoming a vegetarian to lose weight is a popular reason to make this change in diet. So if you want to cut calories by eating a vegetarian diet, you are not alone.

Of course, even a vegetarian diet can be unhealthy so you do have to plan your meals, especially at first, so you learn what a healthy vegetarian diet looks like. As long as your meals are planned a few days ahead of time, this will allow you to shop and prepare accordingly.

Depending on how much time you have at your disposition will determine how much cooking you will be doing.There are so many delicious vegetarian recipes that you could be making. Don`t worry if you don`t have much time to cook though since there are many healthy vegetarian meals that don`t take much time at all to prepare.

If you have a few minutes a day for chopping veggies and preparing salads, you will do fine.

Here is an idea of what you could be eating on a low calorie vegetarian diet.

Breakfast: omelette or tofu scramble with fresh veggies or Smoothie with Hemp Protein Powder

Lunch: Lentil soup and sandwich with turkey veggie meat Snacks: Almonds, soya or almond milk, popcorn or Luna Bar

Dinner: Stir Fry with Chicken What To Eat To Cut Calories With Vegetarian Meals A Cartful of Vegetables (the more the merrier with the exception of potatoes which should be avoided on most days), Veggie Protein such as tofu, quinoa, fake chicken, deli slices, veggie dogs, beans, hummus, fajitas made with veggie protein, stir fry, rice and beans, vegetarian chili.

What Not to Eat To Cut Calories With Vegetarian Meals Don`t stuff yourself with pasta and cheese (dairy or soy) Although these are vegetarian, they are loaded with calories, carbs and fat. Avoid pasta and eat whole grain rice or better yet, quinoa. Avoid sugar except in berries and low GI fruit such as pears. Also, try to forego the white flour products completely...except Sunday.

My secret to eating a disciplined low calorie vegetarian diet is to give myself a break one day a week. All week, if I crave an unhealthy or junk food, I put it on the list for what I`m going to eat on my day off from my low calorie diet. This allows me to eat like an angel 6 days a week and eat like the devil on 1 day off. This keeps me sane and keeps me trim. Maybe it`ll work for you...

If you want a Free Low Calorie Vegetarian Meal Plan already all planned out for you that will set you off on the right path, all you need to do is Click Here: http://www.easyvegetarianweightloss.info

How To Build Muscle As A Vegetarian

by Sophia Rodriguez

Are you interested in finding out how to build muscle as a vegetarian? If so, this article will show you how it is not only possible to build a buff body on a vegetarian diet, it is actually a healthier choice that will lengthen your life expectancy and will improve the quality of your life.

If you enjoy body building or body toning with weights in order to sculpt your body and be in the best possible shape, you probably seek out high protein foods and meals in order to grow your muscle mass.

Can you get enough protein on a vegetarian diet? The answer is a resounding YES! In today's body building community, in many health magazines and at the gym, people unfamiliar with a vegetarian diet will often tell you that the only way to get buff and beautiful is to eat lots of chicken, turkey, fish and lean meats. However there is another way...

A way that won't put your health at risk from tainted meats, colon cancer and all the other diseases associated with eating meat. There is an answer to eating lots of safe, healthy protein that will help build your sculpted hot body without any of the damage and risks associated with eating dead animals.

Wouldn't you rather feed your body with fresh, live, wholesome food? You are what you eat so choose your protein sources well!

Protein is found in nearly all plant foods and they are abundant in seeds, nuts, legumes, fruits, vegetables and many other plant-based foods. Many vegetarian and vegan bodybuilders have achieved superior athletic bodies and won all kinds of awards for their buff vegetarian bodies. They don't eat any animal products whatsoever yet they build much muscle and enjoy superior health as compared to their meat eating opponents.

There are so many sources of vegan protein, some processed, some pure. For protein powder, try hemp powder, pea protein powder and soy protein powder. For meals, enjoy tofu, tempeh, beans, nuts, seeds, grains, rice, fruits and vegetables.

By getting protein from a wide variety of sources you are making sure your body receives a balance of essential amino acids. Also, even though it is preferable to get as much protein as possible from whole foods, there are many prepared foods and supplements that are readily available in grocery stores and health food stores that offer high quality vegetarian protein.

Faux meats contain significant amounts of fat free protein and plant-based protein powders such as hemp powder are rich in complete protein.

Want to learn more about shaping your body with vegetarian protein?

There is a program that has been created by an award winning fitness athlete. You will be getting 100 grams of protein per day on her meal plan, all in a healthy vegetarian diet. You can get the first week free to see if this meal plan is right for you. Click Here to get buff and hot, the vegetarian way http://www.easyvegetarianweightloss.info

How To Feed A Vegetarian At Home

By Adrienne Szafranski | March 22, 2011 from:http://medford.patch.com/articles/yes-you-can-invite-a-vegetarian-to-the-barbecuel

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Sometime, somewhere, someone you love will ask you to feed a vegetarian. Think outside the salad bowl.

There are many reasons someone you know may decide to become vegetarian: animal welfare, health, and environmentalism are just a few. But it's very likely one of your family's circle is or will become a vegetarian, and if you're doing the cooking, panic may ensue.

The key to feeding a vegetarian is understanding his or her brand of vegetarianism. Vegetarian is someone who doesn't eat meat (but may eat some animal proteins) Lacto-ovo vegetarians eat no animal flesh, but do eat dairy and eggs Pescetarians eat no land animals or birds, but do eat fish and shellfish. Ask about eggs and milk. Vegans eat nothing from animals or that exploits animals. This classification is more about lifestyle than diet. They don't wear leather, or eat gelatin or honey. They may also only eat organic foods.

People who are vegetarians because of their concern for animals may also eschew products similar to animal products, like vegetarian bacon or soy cheese.

As you tease out their vegetarianism, you'll likely discover the reasons for their choice. People love to discuss choices like this, and most vegetarians I've known discuss this without being judgemental. Exercise diplomacy and don't make jokes--we all want to be taken seriously.

Outside the Salad Bowl Please, please think outside the salad bowl. Every vegetarian has a story about a cookout or party where the only thing they could eat was salad. Most vegetarians are prepared to bring a dish, so feel free to ask them. If you're ready to step up to the challenge, though, your vegetarian will appreciate it.

Because other cultures have been traditionally vegetarian, look to them for veggie ideas. Japanese, Chinese, Thai, and Indian are go-to cuisines when entertaining. And there's always Google for more food ideas. You can find ideas and supplies at Whole Foods, a very vegetarian-friendly place, but don't overlook Foodmaster and Stop and Shop, especially the frozen food section.

Mind Your Manners: Etiquette And finally, some vegetarian etiquette. We already discussed behaving like a grown-up and keeping your clever vegetarian jokes to yourself, but here are a couple more ideas. Your vegetarian will give you the Gold-Star-Martha-Stewart-Thumbs-Up Host Award if you grill the veggie kabobs or veggie burgers first, on a clean grill, before the meat products go on. The vegetarian will also appreciate separate serving utensils for meat and vegetarian dishes.

Avocado Pesto Pasta

Got this recipe from Meatout Mondays...happy Monday!

This amazing dish is easy to make and has simple ingredients. The avocados create a deliciously rich and creamy sauce. While its fat content appears to be high, the source is from healthy monounsaturated fats, which are actually beneficial for cholesterol levels. For added nutrition, use whole wheat pasta and toss in steamed broccoli, asparagus, or spinach.

Ingredients:
1 lb. dried linguini 1 bunch basil leaves (about 2½ ounces) ½ cup pine nuts 2 ripe avocados, pitted & peeled 2 Tbs. fresh lemon juice (about ½ of a lemon) 3 cloves garlic ½ cup olive oil salt (to taste) freshly ground black pepper (to taste) ¼ cup chopped sun dried tomatoes (optional)

Directions: In a large pot, bring water to a boil; add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil; season with salt and pepper. Drain pasta; in a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf; for an extra touch of color and flavor, top pasta with sun dried tomatoes. Check out this and more outstanding recipes at http://www.ChefChloe.com

Meatout Is This Weekend

There has never been a better time to go vegan if only for one day a week. All over the world people are turning on to vegetarianism and veganism. I found a post about meatout on Vegansaurus' awesome vegan blog:
http://vegansaurus.com/post/3949293683/its-time-to-do-stuff-shut-down-fur-sto...

" What are you doing this weekend for Meatout? You are supposed to host a meat-free event and get the people excited about vegan food! DO IT! OR go to an event someone else is hosting like this one in San Francisco:
What: Vegan Feed-in, leafleting, and signs at the March & Rally to Stop the Wars
Saturday, March 19th; 12pm (noon). Where: UN Plaza
RSVP: Contact FARM’s new West Coast Coordinator, Alex Felsinger;
831-601-9082, alexf@farmusa.org

Eat For Life, Go Veg!