Falafel With Tahini

One of my favorite vegetarian sandwiches! Check it out and be sure to click the following link for many more delicious French style recipes.

http://www.saveur.com/article/Recipes/Falafel-with-Tahini

The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior. Source: Saveur Related Topics: Beans Bread Vegetables Fry Main Course Sandwich Middle Eastern Easy 19 Share Photo: Penny De Los Santos FOR THE SAUCE: 2 cloves garlic, finely chopped and mashed into a paste with a little salt 1 /2 cup tahini 1/4 cup finely chopped flat-leaf parsley 2 tbsp. fresh lemon juice Kosher salt, to taste FOR THE FALAFEL: 1/2 lb. dried chickpeas 1 cup roughly chopped flat-leaf parsley 1 tsp. flour 3/4 tsp. ground coriander 3/4 tsp. ground cumin 3 cloves garlic, smashed 1 small onion, roughly chopped Cayenne pepper, to taste 1 1/2 tsp. baking soda mixed with 1 tbsp. water Kosher salt, to taste Canola oil, for frying Warm pita, for serving 1. Make the sauce: Place garlic paste in a small bowl and add the tahini, parsley, lemon juice, and 1/2 cup ice water. Whisk until sauce is creamy; season with salt. Set tahini sauce aside. 2. Make the falafel: In a medium bowl soak chickpeas in cold water overnight. Drain water and place chickpeas in a food processor with parsley, flour, coriander, cumin, garlic, onions, and cayenne. Pulse mixture until it is well combined yet still coarse in texture, about 80 pulses. Add baking soda mixture and season with salt and cayenne; pulse to combine. Chill in freezer for 20 minutes. Use a spoon to portion the mixture into 1-tbsp. balls. 3. Pour oil into a 6-qt. pot to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 340˚. Working in batches, fry falafel balls, turning occasionally, until they float and turn golden brown, about 2 1/2 minutes. Using a slotted spoon, transfer falafel to a rack set over a rimmed baking sheet. Serve in a pita with the tahini sauce. SERVES 4 – 6 This article was first published in Saveur in Issue #124

The Organized Traveling Vegetarian

I thought I would share this morning on how I organized myself to eat well while traveling. As you all know, most convenient food sources on the road is junk. From McDonald's to Kentucky Fried Chicken to Arby's and Wendy's all offer... Pretty much Nothing for vegetarians wanting to eat healthful foods. The solution? Pack your own foods and spice it up with once a day visits to selected vegetarian and vegetarian friendly restaurants in the cities you visit.

Here is a list of what I packed in a large cooler bag to last me 3 days minus one meal a day at a vegetarian restaurant. One bag of mixed lettuce and a container to mix salad in. Bags of pre-cut veggies: celery, red and orange bell peppers, 5 mini cucumbers, tub of hummus, almonds, veggie hot dogs, veggie lunch meat, rice crackers, avocado and tomato uncut. Oh yes, herbal tea bags to brew at the motel at night, lemon for morning lemon water and a pint of pre- made green juice. So far so good and we will be getting to our destination tonight in southern Florida.

My Trip To Florida & Seva Restaurant Review

My husband and I are driving down to Florida with our puppy. Last night we slept in Ann Arbor a very veggie friendly university town. One of the restaurants I found on my handy Happy Cow app was Seva's. It was open on Sunday night and offered take out which was essential for us with our dog. We were both extremely pleased with our meal and determined that it was the best take out we ever had! For an appetizer we had the Pesto Crustini made with fresh basil cashew pesto, tomato and vegan Daiya cheese. It was a good sized portion and totally delicious. For an entree, my husband had the Pasta alla Bosca and loved it. Penne pasta with portabella mushrooms, spinach and soy sausage. It was perfectly spiced and pretty to look at too! My entree was the grilled Tofurkey sandwich. With guacamole, dill sauce, daiya cheese and tomatoes, totally yummy! Oh yes, it also came with yam fries. Overall with our rose wine in room, the total experience was memorable and I would highly recommend Seva's to everyone, vegetarian or not. Check out their extensive menu on their website here: http://www.sevarestaurant.com

Tasty Vegetarian Recipes from Egypt Help yourself and others. Click here for ways to support this website and The Vegetarian Resource Group.

by Marie Henein
From http://www.vrg.org/recipes/egypt.htm

-- LENTILS AND RICE WITH A TANGY TOMATO SAUCE (Serves 6)

This is a typical dish prepared during fasts. You can substitute one layer of cooked elbow macaroni for a layer of rice.

2 cups uncooked brown or white rice 1 pound lentils 2 Tablespoons vegetable oil, divided 1 Tablespoon crushed garlic Two 16-ounce cans of tomato sauce 1/2 cup water 1/4 cup vinegar 1 medium onion

Cook rice according to directions. Rinse lentils and put them in a pot, covering them with water, and bring to a boil. Then simmer on low heat until almost all water is absorbed and lentils are well cooked. Add extra water if longer time is needed.

To make the sauce, first saute the garlic in 1 Tablespoon oil until golden. Add both cans of tomato sauce and simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat immediately and add salt to taste. Finally, slice onion in thin, small pieces and saute in remaining 1 Tablespoon oil until brown and crispy.

This dish should be arranged as a layer of lentils (on the bottom), followed by a layer of rice, then another layer of lentils and another layer of rice. Sprinkle the onions and the sauce on top before serving. Total Calories Per Serving: 563 Fat: 7 grams

WARAH ENAB --STUFFED GRAPE LEAVES (Makes about 40 leaves)

This recipe for grape leaves has been passed down through my family. Ground lamb is the ingredient I've omitted.

1 cup uncooked basmati brown or traditional white rice (traditionally prepared with white) 2 large tomatoes, chopped 1 medium onion, chopped 1/4 cup chopped parsley 1 Tablespoon vegetable oil Juice of 1 lemon 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon allspice One 16 oz jar of grape leaves 1 cup tomato sauce 2 cups water Round sliced carrots, frozen or fresh (enough to cover the bottom of a 3 quart pot, approximately 15 carrot slices, depending on their size)

Mix all ingredients except grape leaves, tomato sauce, water, and carrots in a bowl. Remove grape leaves from jar, unfold, and rinse with water. Place grape leaves with the rough side up, one at a time, on a large, flat plate. Be sure that the pointy parts of the leaf are directed away from you and the flatter edges and stem are towards you. Place one teaspoon of the mixture on the bottom of the leaf, near the stem, and arrange it lengthwise using your fingers. First roll the flat edges near the stem upwards and tuck them slightly under the filling. Then applying pressure to keep the leaves rolled tightly, tuck one side at a time of the two parts of the leaf pointing outwards. Now, roll the rest of the way upwards still applying pressure to keep the leaf tight. Cook sliced carrots in water until tender. Cover the bottom layer of a large pot with these carrots. Begin layering the stuffed leaves above the carrots and be sure that they are packed tightly together; otherwise they may fall apart during cooking. Each layer of leaves should be in varying directions across the pot. Pour the tomato sauce and water over the leaves and bring the sauce to a boil. Reduce heat to medium, and place a flat plate (glass or stoneware) upside down over the top layer of leaves, and press down as hard as you can. Leave the plate in place during cooking. Cover the pot with its cover as well, and cook for 40-45 minutes. Check one leaf to see if rice has cooked fully. Serve warm. Total Calories Per Stuffed Grape Leaf: 27 Fat: 1 gram

LEMON AND GARLIC POTATO SALAD (Serves 5)
My mother's recipe for a light, tasty potato salad. 2-1/2 pounds red potatoes 1/2 cup chopped parsley 1 clove garlic, minced Juice of 2 lemons 1 Tablespoon vegetable oil Salt and pepper to taste

Boil potatoes, and cool. Add remaining ingredients and mix well. Chill and serve. Total Calories Per Serving: 197 Fat: 3 grams

BEAN SALAD (Serves 4-6) This is a delightful salad for summertime.

One 16-ounce bag frozen French cut green beans One 16-ounce can black eyed peas 2 large ripe tomatoes, chopped 1/2 cup chopped parsley 4 entire scallions, chopped Juice of 2 lemons 1 Tablespoon vegetable oil Salt and pepper to taste

Steam and drain the green beans and allow them to cool completely. Drain and rinse the black eyed peas. Combine all ingredients and mix well. May be served chilled. Total Calories Per Serving: 233 Fat: 5 grams

SPINACH WITH DILL (Serves 4) A delicious dish from my grandmother that is traditionally prepared with ground beef, which I omitted.

1 medium onion, chopped 1 Tablespoon vegetable oil 2 garlic cloves, chopped 2 Tablespoons chopped fresh dill One 15-ounce can tomato sauce 10 ounces frozen, thawed spinach 1/2 cup water Salt and pepper to taste

Saute onions in oil. Add garlic and dill to saucepan and continue to saute for two minutes. Add tomato sauce and bring to a boil. Simmer for 10 minutes on low heat. Add spinach and water, then bring to a boil again. Cover and simmer on low heat for 15 minutes. Serve warm over cooked rice. Total Calories Per Serving: 94 Fat: 4 grams

FOOL MEDEMMAS -- FAVA BEANS (Serves 4)
This way of preparing fava beans, which are commonly eaten as a breakfast food in Egypt, is my uncle's recipe. The ingredients tend to be common for the dish but may be varied in their quantities.

One 16-ounce can cooked fava beans 1 large onion, chopped 1 large tomato, diced 1-1/2 Tablespoons olive oil 1 teaspoon cumin powder 1/4 cup parsley, chopped Juice of 2 lemons Salt, pepper, and red chili pepper to taste Pita bread (optional)

Pour the beans into a pot and bring to a boil. Mix them well and add remaining ingredients. Bring to a boil again, then reduce to medium heat and cook for about 5 minutes. This dish is usually eaten with pita bread. Total Calories Per Serving: 160 Fat: 6 grams

Marie Herein researched and wrote this article while doing an internship with The Vegetarian Resource Group. This article originally appeared in the May/June 1995 issue of the Vegetarian Journal, published by:

The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
(410) 366-VEGE

The Intrepid Herbivores Upcoming Vegetarian Cooking Show

See and download the full gallery on posterous

from: http://www.kickstarter.com/projects/1437569147/the-intrepid-herbivores

Come forage with us in Thailand! We are traveling to Thailand to film the pilot episode of a travel/cooking show geared toward the vegan/vegetarian traveler (literal or armchair). This show will serve two purposes: 1. To be a field guide for the traveler who loves food but has dietary restrictions. We are vegans and we know the culinary delights of the world are deep and multitudinous--but can sometimes be hard to find if you don't know how to look. NO MORE! We will venture into different regions of the world and investigate local produce and spices, visit restaurants and food vendors and learn about local specialties. We will also recommend places to eat and things to try and enroll in cooking classes to reach into the depths of indigenous vegan and vegetarian cuisine. We'll also touch on how to navigate in the local language--with tips on asking for meal specifications, reading menus and ingredients lists, and general alimentary etiquette. 2. To show all you folks at home (whether you're vegan, omnivorous, or anywhere in between) how to make the splendid dishes and treats we discover. We'll be taking cooking classes from local chefs, touring vibrant markets and farms, and taking you along with us. Eventually we want to create a companion series of guidebooks and build a comprehensive website with reviews, recommendations and all kinds of references for the vegan/vegetarian globetrotter--and truly celebrate the diversity of vegan food the world over. If the pilot episode from Thailand gets picked up, it will give us the opportunity to continue and we will film an ongoing series where we forage a different country or region in each delicious episode. We are raising funds to go toward the pilot episode, to be used for travel expenses, recording equipment and post-production. The overall budget is expected to be about $6000, of which we are hoping to raise half on kickstarter. Oh, and we'll spend some of it on food. ;-)

Project location: Portland, OR

Natural Vitamins and Weight Loss Which Vitamins May Help With Dieting Read more at Suite101: Natural Vitamins and Weight Loss: Which Vitamins May Help With Dieting

Read more at Suite101: Natural Vitamins and Weight Loss: Which Vitamins May Help With Dieting http://www.suite101.com/content/natural-vitamins-and-weight-loss-a194608#ixzz1EKjOSVo1

While there is no simple solution to weight loss, there are some natural vitamins that may help boost your weight loss results while you exercise and eat less.

There are always new and improved miracle diets being touted and offered for simple easy weight loss, so it's no wonder that so many of us are stuck scratching our heads, wondering what to do. There's no simple solution to weight loss, besides the old standby "eat less, exercise more." However, there are some vitamins and minerals that may help boost weight loss while you are dieting.
Multivitamin Supplement

A good multivitamin is a must for any dieter and can be found anywhere from grocery stores to health food stores. Different formulations are available and should be taken daily. They can be taken with a meal if stomach upset occurs.This will replace any vitamins and minerals that are lost while dieting and should be continued daily well after the diet stops as a normal daily routine.
B Vitamins:
Thiamine (Vitamin B1)

Thiamine is a water-soluble vitamin that helps the body to maintain a healthy nervous system and proper muscle functioning. Thiamine also metabolizes starches and carbohydrates in order to help the body to provide energy. Natural sources can be found in beef, legumes, milk, nuts, seeds, wheat, and whole grains. The body requires more thiamine in situations of high stress and it's supplies can be depleted very quickly, so it's important to make sure that you're getting adequate supplies of this essential vitamin.
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Riboflavin (Vitamin B2)

Riboflavin metabolizes carbohydrates, fats and proteins and it helps the thyroid gland function properly. An improperly functioning thyroid is a reason that many people have trouble losing weight. If you suspect that you may have an issue with your thyroid, it's suggested that you see a doctor to get a simple blood test to determine if your thyroid is functioning properly. Some natural sources of riboflavin include dairy, meat, and leafy green vegetables.
Niacin (Vitamin B3)

Niacin is used by the body to assist in alcohol, carbohydrate and fat metabolism to create energy. Niacin is also necessary to maintain healthy cells in our bodies and is often used in higher doses by doctors to treat conditions like diabetes and high cholesterol. It's found in almost all B-complex vitamin formulas and in foods like yeasts, milk, eggs, and leafy green vegetables.
Pyridoxine (Vitamin B6)

Vitamin B6 is necessary for the correct function of protein, sugars and fats, all of which aid in proper metabolism operation. While it's use as a weight loss supplement isn't exactly clear as it hasn't been studied for that purpose by the FDA, it's included in the B-complex vitamin formulations and is essential for day-to-day metabolic function. It can be found naturally in legumes, vegetables, potatoes, milk, cheese, meat and flour.
Read on

* Pros and Cons of The 17 Day Diet Weight Loss Program
* Obesity – the 21st Century Disease
* Vitamins and Herbs That Increase Metabolism

Vitamin B12

Vitamin B12 is required to properly form red blood cells, ensure proper neurological function and DNA synthesis. While it can be found in most B-complex formulations, vitamin B12 is readily available in fish, meat and dairy products. Certain studies have seen that it has boosted energy and endurance for certain groups of people, but the scientific community remains divided. Further studies need to be conducted.
Biotin (Vitamin H)

Biotin is another water-soluble B vitamin that maintains proper enzyme function. Without it, many enzymes do not work properly and complications involving many organ systems would occur. Biotin also helps maintain steady blood sugar level. This can be very important for dieters as it will prevent the mid-afternoon slumps and discourage snacking.

Mid-afternoon is a time when many dieters experience a drip in blood sugar, which lowers their resistance towards the types of food that they're avoiding. If they can successfully power through this time of day and avoid the temptations, this will help them stay on the proper weight loss track. Controlling blood sugar through many small meals and perhaps biotin (more research is needed), so that it remains constant, could help tremendously.
Zinc

Zinc can be an effective tool in appetite control as it regulates insulin activity, keeping blood sugar steady rather than up and down, where it will affect appetite and energy level. Zinc works in tandem with vitamins A and E to assist in the manufacturing of the thyroid hormones, which play a crucial part in metabolism, as well as many other bodily processes. It also works with vitamin B6 to produce pancreatic enzymes which help to properly digest food. The more readily food is digested, the more likely the body is to resort to burning excess fat stores for fuel, which may assist with weight loss.

Chromium (III) picolinate

Chromium helps metabolize carbohydrates, fats and proteins. Without it, insulin is less effective at controlling blood sugar levels which means that it's harder to burn off excess fat stores. It's being heavily researched as a treatment for depression and as a weight loss tool, but some studies are showing that it's an effective supplement for helping weight loss. It's also considered to be somewhat controversial as the the literature appears to need further research.

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The FDA does not strictly regulate herbs and supplements and cannot guarantee strength, purity, or safety of the products so effects may vary. Supplements may interact with other drugs that you take, as interactions haven't always been thoroughly tested. Be sure to read all labels. It's always a good idea to discuss any supplements with a doctor or health care provider before starting any new therapy.

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Sources and Recommended Reading:

WebMd: Vitamins and Lifestyle Guide

Medline Plus Health Information from National Library of Medicine

Read more at Suite101: Natural Vitamins and Weight Loss: Which Vitamins May Help With Dieting http://www.suite101.com/content/natural-vitamins-and-weight-loss-a194608#ixzz1EKj4Ss3w

Vegan Diets Sweeping the Mainstream: Not Just For Crunchy Hippies Anymore From fringe to center stage.

By Sara Novak
Fri Jan 14, 2011 08:00

It seems only yesterday that those who chose to embark on a vegan diet found themselves on the periphery of society. A fringe, more militant version of vegetarianism, they were forced to stay at home and cook every meal with little respite from the kitchen. Not anymore.

Today, thanks to celebrity converts and more restaurant and food choices, veganism has made its way to the mainstream, at least according to a recent article in the Washington Post. My eyes were first opened to the diet in 2005 when I read the Skinny Bitch and it turns out I wasn't the only one. It seems books like this are what turned the tide for the movement.

"It's definitely more diverse. It's not what you would picture 20 years ago, which is kind of hippie, crunchy," said Isa Chandra Moskowitz, author of vegan cookbooks like the new Appetite for Reduction. She says it's easier being a vegan now because there is more local produce available and more interesting ways of cooking.

According to the Washington Post, in a 2009 survey, Vegetarian Resource Group reported about 1 percent of Americans are vegan, roughly a third of the people who reported being vegetarians.

Actress Alicia Silverstone added a dose of star power to the vegan cause more recently with The Kind Diet, a No. 1 best-seller. Planet Green released a list last year of the top Vegan Celebrity Hotties which included Natalie Portman, Cassie Affleck, Singer Fiona Apple, and Ginnifer Goodwin. It's a welcomed foodie trend as far as I'm concerned.
Planet Green's Vegan Starter Kit