Thai Glass Noodle Salad

from:
http://www.telegraph.co.uk/foodanddrink/recipes/8834135/The-new-vegetarian-gl...
By Alice Hart Last Updated: 5:21PM BST 18/10/2011

A vibrant, crunchy noodle and vegetable salad garnished with roast rice and peanuts Serves four

For the salad
100g (3½oz) glass noodles or mung-bean vermicelli
150g (5½oz) sugar-snap peas
2 tbsp white, basmati or jasmine rice
30g (1¼oz) unsalted peanuts
1 carrot, scrubbed and sliced into fine matchsticks
100g (3½oz) red cabbage, finely shredded ½ cucumber, peeled, deseeded and sliced into fine matchsticks
100g (3½oz) radishes, scrubbed and finely sliced
handful of Vietnamese or standard mint, shredded

For the dressing
4 fresh kaffir lime leaves
3 tbsp groundnut oil
2 thumb-sized pieces of ginger, peeled and sliced into fine matchsticks
2 red chillis, deseeded and finely sliced 2½ tbsp palm sugar or soft light-brown sugars
4 tbsp tamari or soy sauce
4 tbsp lime juice

Soak the noodles in cool water for 15 minutes, or until softened but still holding their shape. Blanch the sugar-snaps in boiling water for a minute then refresh under cool water and drain well.

Cut in half lengthwise. Toast the uncooked rice in a dry frying-pan, shaking often and being patient, until nutty and golden. Crush lightly using a pestle and mortar. Repeat with the peanuts.

To make the dressing, pile the kaffir lime leaves on top of each other and roll up like a cigar. Slice very finely, discarding any tough stems. Warm the groundnut oil in a small pan over a medium heat.

Add the lime leaves, ginger and chilli and cook gently for a couple of minutes, until fizzing but not coloured. Increase the heat and add the sugar, stirring for a minute until caramelised.

Remove from the heat and stir in the tamari or soy sauce and lime juice. Taste and adjust the sugar, soy or lime, if needed.

Snip at the drained noodles several times with scissors then combine with the carrot, cabbage, cucumber, radishes and sugar-snaps.

Douse with the dressing, add the mint and combine well. Scatter with the rice and peanuts and serve.

The Best Thing You Can Do For The Environment

from: http://www.sulphurdailynews.com/lifestyle/food/x1606475092/Go-Green-Consider-...

A meatless diet has long been considered a positive step toward reducing our impact on the environment, and a 2010 United Nations study confirmed that consumers can help fight climate change by eating less meat.

But even those Americans who are deeply concerned about the environment are often unwilling to commit to a strictly vegan or vegetarian diet.

That’s where the idea of a “flexitarian” diet comes in: it’s largely plant-based but allows wiggle room for small amounts of meat, fish and poultry, preferably focusing on those that have been raised in the most sustainable way possible.

Angela Douge, dietician and creator of the Effortless Eater blog and community, thinks the flexitarian idea is “awesome” and says American consumers might shift toward this lifestyle for many reasons. “My clients have concerns about heart disease and diabetes,” she says, as well as concerns for the environment and a desire to be mindful about where their food comes from.

A lifelong vegetarian, Angela grew up with a very health conscious Dad. “He was what today we’d call a vegan,” she says. But for those of us who were raised eating at the opposite end of the spectrum, Angela acknowledges that it can be daunting to move in the other direction.

“I might tell someone who eats steak every day to cut back to steak once a week. Go one goal at a time.” And though you don’t have to eat tofu to be a flexitarian, you might want to give soy-based foods a chance because of their sheer versatility.

Some people find it easy to substitute a soy-based “burger” for their usual meat, Angela says. For consumers put off by such substitutes, focus on adding more vegetables to your meals and try to taper down the meat gradually.

A flexitarian lifestyle means embracing new things. If you’re intimidated by some vegetables or just need to increase your repertoire, Angela suggests taking a healthy cooking class to learn some new dishes and preparation techniques.

Beyond soy, there may be foods out there that are healthy and high in protein that you never knew existed. Amaranth, for example, is a very nutritious seed that can be cooked as a cereal or added to soups or stews.

Quinoa is a South American grain that’s simple to cook, versatile and contains all the amino acids that make up a complete protein.

What Is Cool Whip Made Of?

from: http://www.organicauthority.com/health/skip-the-cool-whip-you-dont-want-to-kn...

Cool Whip, invented in the late 1960s, used to be all the rage for housewives perfecting a key lime pie, strawberry shortcake or chocolate mousse for the family.

The fluffed whipped cream alternative is a quick-fix for all things dessert-in-a-snap, but nothing about it is reminiscent of real whipped cream. In fact, of the 12 or so ingredients in Cool Whip, there are only two that aren’t toxic to humans—and water is one of those.

It’s hard to resist the charm of Cool Whip: It’s fluffy, it’s sweet, it’s light and, until just recently, it used to be dairy-free. But there’s nothing natural about the stuff. In fact, its ingredients are loaded with chemicals and additives known to be toxic to human health.

Here’s a rundown of what’s inside the Original Cool Whip:
Water, hydrogenated vegetable oil, high fructose corn syrup, corn syrup, skim milk, light cream and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate and beta carotene (as a coloring).

And here’s a play-by-play on just how toxic each of those ingredients may be to our bodies:
Hydrogenated oils:
Hydrogenated oils have been shown time and again to cause heart disease by increasing LDL (the bad stuff) and lowering HDL (the good stuff). (High fructose) corn syrup: Not all calories are alike, and neither are all sugars. Princeton University recently found that corn syrup causes stronger weight gain than regular table sugar—and may also contributete more heavily to obesity and diabetes. And recent studies show it may also contain trace amounts of mercury, which may cause cancer, reproductive disorders and a myriad of degenerative diseases.

Skim milk and light cream:
Researchers have found a strong association between skim or fat-free milk and cancer—especially prostate cancer in men.

Sodium caseinate:
This dairy derivative has been linked to autism, brain malfunctions and allergies. Natural and artificial flavor: Come on now. This can really be anything. “N&A,” as dubbed in the food chemistry world, can be from vegetable or animal sources, can contain gluten or chemicals, can be various forms of MSG (which, as a “flavor enhancer,” pops up in most “flavors”).

Xanthan & guar gums:
These are used as a laxative, in medicines, and as a thickener in foods by mixing sugars and bacteria. In small doses, it shouldn’t pose a problem for individuals, but large amounts can cause diarrhea.

Polysorbate 60:
Used in foods and beauty products, this chemically-derived emulsifier has been linked to organ toxicity, diarrhea and tumors in lab mice.

Sorbitan monostearate:
This chemically-derived substance is commonly referred to as “synthetic wax”—yes, you’re eating synthetic wax. In numerous studies, this substance has been linked to skin, eye and respiratory irritants to stomach disruptions.

Beta carotene:
This might be the sole ingredient in Cool Whip that actually isn’t toxic. Hooray for that!

Next time you're making key lime pie or want a perfect garnish for your fresh cherry cobbler, skip the Cool Whip and opt for the real stuff: Homemade Vegan Whipped Cream. http://www.organicauthority.com/eco-chic-table/how-to-make-the-easiest-delici...

Follow Kimberley on Twitter @GreenGourmetKim image: vauvau

Vegan Pizza Smoky Style

from: http://www.vegancoach.com/200804.html#e71

Ingredients
Cashews (or macadamia nuts pre-soaked to make them softer)
Fresh lemon juice
Agave nectar (or maple syrup)
Nutritional yeast
Onion powder
Garlic powder
Bragg's Liquid Aminos (or soy sauce) Extra-virgin olive oil
Liquid Smoke
Salt & Pepper
Water, to desired consistency

1. Start with the cashews or pre-soaked macadamias (about 3 handfuls for 2 small pizzas).
Next, add the following ingredients, a little at a time, remembering that you can always add more.
When you add the water, add it VERY slowly -- at this point you're needing just enough water to allow your sauce to blend easily.
Be especially careful with the Liquid Smoke -- you really only need a touch. Taste as you go...does it need to be more sour? Then add more lemon juice. More salty? Add more Bragg's or salt.

2. When you have the taste just right, continue to add water to reach the desired consistency. You'll be surprised at how little water you need to make this pourable, which is your goal.
Be VERY careful about adding too much water -- if it's too thin, it won't firm up in the heat of the oven.

3. Now your pizza crust is ready to be decorated. Spread some of your favorite marinara over the crust. Pour or dollop white sauce over the marinara, spreading it with a spoon if desired.

4. Top with your favorite ingredients. I love love love olives, so I used both green and black olives (healthy fats!). A little chopped onion and some raw spinach (calcium!) and my pizza was ready to be baked.

Follow package directions for the length of time your crust should bake, usually 400-450F for 10-15 minutes. Your sauce will thicken up a bit and turn a beautiful rich golden color.

A Vegetarian Birthday

Since it's my birthday today, I decided to do this post about special vegetarian meals...
I found a website that got my mouth watering... Now my only problem is not what to eat on my birthday but how to choose from all the options!
It's a toss up between Palek with Tofu, Lentil and Cheese Loaf, Fry Free Samosas , Pumpkni Curry and Sun Dried Tomato and Cranberry Risotto. For these and other fabulous birthday meal ideas, go here: http://recipes.sparkpeople.com/browse-results.asp?category=Birthday+Vegetaria...

Vegetarian Birthday Dessert is a whole other story! If you are looking for an awesome vegan birthday cake recipe, look here: http://www.vegfamily.com/vegan-recipes/desserts/tomato-soup-cake.htm

I highly recommend all of Sarah Kramer's cookbooks. They are like my bibles when it comes to vegan cooking!

Happy Birthday to me... And to all vegetarians around the world!

Vegivore Definition & Great Chycken Recipr

from: http://m.smh.com.au/lifestyle/diet-and-fitness/blogs/chew-on-this/whats-a-veg...

Don’t know what a vegivore is?

Neither did I until I found an explanation in the New York Times Magazine which defines it as someone who’s not so much ardently anti-meat as passionately pro-vegetable – a lot like Fearnley-Whittingstall.

You don’t have to be a vegetarian to be a vegivore – instead you’re happy to eat an all-vegetable meal sometimes or to make plant foods the main focus of a dish with meat as a supporting act or a condiment. In other words it’s a new recognition that a meal without meat as its centrepiece isn’t incomplete.

Eat like a vegivore
Bring on the spice
Big flavours like cumin and ras-el hanouf or a sprinkling of dukka bring out the best in pulses and grains

Cook with quinoa This high protein seed cooks like a grain and is a great base for pilafs flavoured with chilli, mushrooms, roast veg and nuts Add nuts The plant world’s most convenient protein – stir fry cashews with Asian greens or mix pistachios or crushed hazelnuts with vegetables or grains

Karen Martini's Butter Chycken
This veggie version serves about 4. 1kg vegetarian chycken
Juice of 2 limes
2 tsp red chilli powder
1 tbsp sea salt
6 cloves
8-10 peppercorns
2 sticks cinnamon
2 bay leaves
80g almonds
3 tbsp ground coriander
4 cardamom pods
3 tbsp ground cumin
1/2 tsp ground turmeric
1 cup plain yoghurt
3 tbsp vegetable oil
2 brown onions, finely sliced
5cm piece ginger, chopped
10 cloves garlic, finely sliced
410g can tomato purée
2 tbsp tomato paste
4.5 cups vegetarian chicken stock (0r 4.5 cups vegetable stock)
1 tbsp fenugreek seeds
2 red chillies, split
3 tbsp butter, softened
coriander leaves
steamed basmati rice

Place chycken, lime juice, chilli powder and salt in a large non-metallic bowl and mix. Cover and allow to marinate.

Meanwhile, in a pan over medium heat, gently toast cloves, peppercorns, cinnamon, bay leaves and almonds so they darken slightly, then set aside to cool.

Add coriander, seeds from cardamom pods, cumin and tumeric and grind in a mortar and pestle into a coarse powder. Combine half this spice powder with yoghurt and add it to chicken mix.

Marinate for 1 hour.
Heat oil in a deep pan over medium heat. Add onions, ginger, garlic and remaining spice mix and fry until golden brown. If you're doing the vegetarian version, add the all the spice mix to the onions.

If using chicken, add now and fry to seal. Otherwise, add lentils, tomato purée, tomato paste, stock, fenugreek seeds and red chillies. Bring to a simmer, reduce heat to low and cook for 45-50 minutes or until chicken (lentils) are tender and gravy is half its original volume.

Garnish with coriander leaves and serve with steamed basmati rice.

Healthiest Fall Cookies

By Alexa Spas on Making Love In The Kitchen here: http://meghantelpnerblog.com/2011/10/10/the-essence-of-fall-in-every-bite/

Alexa’s Comfy-Cozy Cookies Ingredients:
1 cup raw walnuts
1 cup rolled oats
1 cup cranberries or raisins (or a mix of both)
¼ cup water
½ cup brown rice flour
1 tsp baking powder
1 heaping tsp cinnamon
½ tsp ginger
2 carrots, grated
1 apple, grated
1 ripe banana, mashed

Directions:
Preheat oven to 350 degrees F Combine walnuts, oats, cranberries/raisins, and water in a food processor until finely ground.
Mix all other ingredients in a bowl. Add walnut mixture and mix everything up with your hands.
Roll into balls and place on a parchment paper lined baking sheet. Press down with fork.
Bake for 25 min. Let cool on rack
To get more recipes and health tips on how to make love in the kitchen, subscribe here: http://meghantelpnerblog.com/2011/10/10/the-essence-of-fall-in-every-bite/