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Vegan Diet Recipe - Best Tips For You

By Irfan Iskandar

In order to make your body healthy, one solution for you is by making your own vegan diet recipe. Here are the tips for you.

Tips #1: Choose the right food to consume

The first tip is you must choose the right food to consume. You must really realize that when becoming a vegan, the choice of food for you is limited. Therefore, in vegan diet recipe you must really know which food made from the animal and which food is not, and also which food you may consume and which food is not.

Tips #2 : Select the substitution foods

The second tip is that by selecting the substitution foods. In case that the food you want to eat is one of the animal products, you must change the food with the substitution food which contains the same nutrition. For example, you want to consume the eggs. Unfortunately egg is one of the animal products. Therefore, in vegan diet recipe you must not eat the egg. Therefore, for your vegan diet recipe you must find the substitution food which contains the same nutrition as the egg. It is meant so that your body will not lack of any nutrition.

Tips #3 : Pay a close attention toward the thing you use in cooking your food.

The last tip for your vegan diet recipe is that you must also pay a close attention toward the thing you use in cooking your food. You must not use the oil made from animal in cooking the oil. Or the margarine, the margarine must not one of animal product as well. For your vegan diet recipe, you can change the usual oil you use with the oil made from the nut, for example. Even the smallest thing you put in your food must not also made from the animal, such the food additive. You must make sure that your food is free from the animal product in making your vegan diet recipe succeed. It is a piece of cake. Article Source: http://EzineArticles.com/4517311

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The Benefits And Advantages Of Moving Towards A Vegan Diet

By Lexor Emman

Leading a healthy life is very important and that is the main objective of each and every one of us. There are many factors that go in making a person hale and healthy and food plays a very important role. We come from different types of societies and our cultures are different. In keeping with our cultures and traditions our food habits are also quite different and it varies from person to person, region to region and country to country. While there are many food habits, according to some people sticking on to a vegan raw diet is considered as a very important part of what is called a healthy food. As we have progressed economically and technologically our food habits have also changed significantly.

We have today split into nuclear families and the concept of joint family which was quite relevant in some Asian countries is no longer practical. Today we have families where both husbands and wives together have become bread winners and hence it has now become a regular habit to go in for readymade food or instant food as it is commonly known. These foods are generally are processed in nature and therefore have a number of preservatives that are used. Additionally there are rich in saturated fatty acids which lead to people putting on weight and developing cholesterol which start accumulating in the arteries. This causes a number of health problems like hypertension, heart attacks, strokes, renal failure, liver disorders and the like. Hence, many people have started understanding the importance of vegan raw diet and have started moving towards it.

Before we understand the features and benefits of these raw diets we should understand what exactly is a vegan raw diet? This is a diet that essentially consists of raw fruits and vegetables and various types of nuts, vegetables, grain products and fruits fall under this category. To put it simply, these food items are not cooked and are eaten raw. The first requirement for becoming a person who wants to survive on raw diet, you should refrain from eating any meat products, fish, dairy products, eggs and all types of fish. This sounds extremely interesting but in real life it could be a challenging change to your lifestyle. These foods are extremely rich in vitamins and minerals, but the question that comes in the minds of many people is whether they provide our body with the required amounts of proteins. Some vegetables are good rich in carbohydrates and hence this problem can also be solved. There is also no problem with proteins as all fruit and vegetables contain protein.

There are some inherent advantages with these types of vegan raw diet. First and foremost they provide the body with the right kind of minerals and vitamins which may get lost because of the process of cooking. Secondly, since most of the fruits come in a predigested stage it does not put unnecessary strain and stress on the digestive system. They are considered to be the ideal healthy food because of the fact that they are not very rich in saturated fatty acids and hence the risk of cholesterol building and fat accumulation is reduced to almost zero. These kinds of vegan raw diet habits help to keep our body and mind trim and alert and if we are able to follow it on a long term basis we could avoid all problems of obesity and lead a normal and disease free life.

However critics are of the view that vegan raw diet is difficult to sustain over long period of time because of the fact that they do not pamper the taste buds enough and the absence of oil as a cooking medium is something that may not interest many people. To provide the right kind of calcium and other minerals there are certain fruits and vegetables which have these vital nutrients in plenty. This calls for a bit of information gathering and could take some time and efforts. However, the fact of the matter remains that this is indeed a very healthy food habit and if one does a careful SWOT analysis they will surely find out that the benefits far outweigh the disadvantages. The only thing required to succeed in this vegan raw diet is a bit of determination and commitment during the initial stages. Once the body gets adjusted to the diet pattern, then it would be difficult for you to move out from this diet. Article Source: http://EzineArticles.com/6553509

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Vegetarian and Vegan Meal Planning Ideas PLUS ... Dairy Free Muffin Recipe

By Rebecca Bennett

In a vegan or vegetarian diet, it may take time to explore new foods and develop some form of routine to it. There are many different products on the market today for vegans and vegetarians to choose from - keep experimenting to find your or your families personal preferences and tastes.

You should be-able to find quite a good amount of vegetarian and vegan products at supermarkets, natural health food stores and co-ops.

When baking, you can use substitutes like egg replacers, cornstarch or bananas to replace eggs.

Soy, rice and nut milks are great replacements for cow's milk. Plus there are many other dairy alternatives around like: vegan cheese, yoghurts, frozen non-dairy ice creams, and cream cheeses. These are all easily sourced through health stores or supermarkets worldwide.

If you are stuck for ideas on some quick easy menu ideas, here are some sample meal menu items for you to consider:

** Breakfast

- Pancakes

- Soy Yoghurts

- Fruit Smoothies

- Wholemeal Toast or Cereals

** Lunch/Dinner

- Veggie Mock Meat and salad sandwich

- Veggie Sausages or hot dogs

- Veggie or Soy Burger

- Simple Prepared Salads

- Tofu Kebabs or Wraps

- Veggie Fried Rice

- Tomato & Pasta Bake

- Soup or Curry Vegetables

- Veggie Stir fry with Tofu, tempeh, or seitan

- Baked Vegetables with Rosemary & Garlic Herbs

** Snacks /Dessert

- Cookies

- Cake

- Non-Dairy Ice Cream

- Dried Fruits & Nuts

- Fresh Fruits

- Chickpeas

- Popcorn

- Pretzels

- Soy or Veggie Crisps or Chips

- Vegan Pies

So as you can see there are an abundance of tasty foods on offer for vegetarians of all kinds, the tastes and wonders of one's food choices is only limited by one's own imagination.

If have you ever wondered how vegetarians, vegans or people just wishing to avoid dairy products make delicious tasting and looking cakes and sweets without much effort at all?

Unless you are a vegetarian or 100% animal free cooker, chances are that you have never cooked without animal ingredients like eggs and dairy. In fact, if you don't know any vegetarians personally you might not even be aware that you can cook without any animal by-products like, eggs and dairy.

Vegetarians are able to maintain a very healthy diet eating any number of traditional meals or sweets minus animal by-products.

And you don't have to be a vegetarian to benefit from such things, even if you'd just like to cut down on animal by-products for the many health benefits involved or if you are lactose intolerant, have vegetarian friends you'd like to cook for or are trying to avoid cholesterol . . . you don't have to feel you will miss out on all those wonderful sweets and treats you feel you can't live without. Because cooking minus animal by-products is so simple and easy you won't believe it until you experience it for yourself.

So I urge you to try the below recipe for yourself and then decide if vegetarians just eat rabbit food or not. You might be surprised. And you might even be shocked that you won't even notice these muffins are not cooked using any eggs or diary.

** Dairy Free Choc Muffins

Ingredients:

1 cup water

1 tsp vanilla

1 Tbsp vinegar

1/3 cup vegetable oil

1 cup sugar

1 tsp baking soda

1/3 cup coconut

1 and 1/2 cups flour

3 Tbsp cocoa or carob powder

Method:

1. Pre-heat oven to 190C.

2. Mix first 6 ingredients in a bowl until blended through.

3. Sift the remaining ingredients and blend in bowl until just combined.

4. Bake for 15-20 minutes.

Servings: 6 large muffins or 12 smaller muffins

If you are not a vegetarian but are considering becoming one don't let the fear of eating egg or diary free stop you. If you already are a vegetarian or don't eat dairy or eggs for other reasons, and have not tried cooking sweets, you might want to try it. It's so simple and easy if you know how and have access to proven recipes. Article Source: http://EzineArticles.com/377121

Quarantine-FIT | keeping fit & healthy during lockdown.

Vegan Recipes for a Crowd With a Panini Maker

By Jennifer Quilter

There's no need to be afraid of making vegan recipes, even for a crowd. Using a panini maker you can make a great amount of fun and tasty dishes, and you can do it fast and easy. There are a lot of options available to you, the using the sandwich press you'll add a fun new touch to your gathering.

Vegan food is everything that doesn't have any animal products of any kind (including dairy, eggs, and honey) in it. If you're new to cooking vegan, don't worry! While you may not have put emphasis on cooking with vegetables before, and you may be completely new to ideas like tofu, it's all very simple and not really that different from what you've done before, it's just about evaluating your ingredients before you get started cooking.

When you're making panini sandwiches for a crowd cut them up into fourths (I think diagonal looks prettier, but that's personal preference) and always remember to brush some olive oil on the outsides of the bread before grilling them. When you press a sandwich you can also use butter instead of olive oil, but remember that vegans do NOT eat butter, so you'll want to use olive oil or a butter substitute like Earth Balance instead.

A really fun and simple option that does require a specialty product is a grilled cheese. You'll need to get a vegan cheese that melts, Daiya is a major brand that works really well for this. Adding things into your sandwich will give it an extra impressive touch without much effort. You can mix in some crumbled vegan bacon, or avocado slices to take this up a step.

You can also saute up some vegetables (or grill them on your press) for fillings in your sandwich. Great filling combinations are mushrooms and onions with tomato slices, or zucchini, roasted red pepper, artichoke hearts, and mushrooms. For a spread you can use something like veganaise, or a vegan pesto. Most mustards are a safe condiment to use as well, and you can find many safe Italian dressings to use that really add a great touch.

You don't just have to stick to sandwiches, either! You can use your press like it's a grill and grill up some great vegetables! If you slice carrots flat they taste great grilled. This also works with asparagus, pineapple, zucchini slices, sliced red pepper, sliced eggplant, or tofu slices. Stick some toothpicks in bite size pieces of these vegetables and you're ready to feed a crowd.

Using a panini maker to make vegan food for a crowd is an easy and fun way to add some life to your gathering. Keep it simple and fast to make it a stress free event. Article Source: http://EzineArticles.com/6325096

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A Vegan Thanksgiving: Cauliflower and Fennel Gratin

By Colleen Boucher

This may be the most delicious thing I've ever made. I know I'm very enthusiastic about the food I make for this blog, but this gratin was seriously transcendent. Creamy on the inside, crunchy on the outside, gloriously caramelized onions and fennel, a Thanksgiving dream come true.

I've been batting around the idea of a vegan béchamel for a vegan lasagna for a while now, but I haven't actually tried making it yet. This recipe gave me an excuse to try it out. I used a traditional béchamel recipe (from the Joy of Cooking), but white sauces generally rely on the final addition of a cheese for body and well-rounded flavor. Obviously cheese is out, but cashew cream adds a comparable richness. This cream sauce turned out so well that I cannot wait to apply it to other vegan adaptations, like a spinach and mushroom lasagna, and even a vegan macaroni and cheese.

Although a gratin is not a traditional Thanksgiving dish, it incorporates delightful fall flavors like cauliflower, onions, and fennel. It also provides a luxurious element to the humble simplicity of vegetables, legumes, and whole grains. I can't say enough good things about this dish. It's wide open to adaptation. I'm planning to make it with cauliflower and broccoli for the big day. It would also be perfect for potatoes and other root vegetables, in a more traditional gratin. You could also incorporate pasta with the vegetables for a kind of casserole. In any case, it's a cozy, satisfying dish for fall and winter, so make it soon!

3 tablespoons olive oil
1 onion sliced
1 bulb fennel quartered, cored, and sliced
1 head cauliflower cut into florets
1/3 loaf bread processed into crumbs
1/2 cup almonds processed into crumbs
1/2 cup cashews
1 clove garlic
1/3 cup hot water
2 tablespoons non-dairy butter
2 tablespoons flour
1 1/4 cups non-dairy milk
1/4 teaspoon cayenne pepper
Salt and pepper

Heat oven to 400º. Place onions and fennel in an oven proof pan. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 20 to 30 minutes or until tender. Remove from oven and set aside.

Bring a pot of water to a boil. Cook the cauliflower florets until tender, about 5 minutes. Drain and set aside.

Place bread crumbs and almond pieces on a sheet pan in a single layer. Bake until dry and crispy, about 5 minutes. Remove and set aside.

Process the cashews and garlic clove in a food processor. Add the remaining two tablespoons olive oil and process until it forms a paste. Add the hot water while the processor is on, until the mixture is thick and creamy.

Add the milk to a small sauce pan, and bring to a simmer. Remove from heat. In another sauce pan, melt the butter. Whisk the flour into the butter to make a roux. Slowly add the milk to the flour mixture, whisking constantly. Cook until the sauce begins to thicken, 4 to 5 minutes. Stir the cashew purée into the béchamel. Add the cayenne pepper. Taste for salt and pepper.

Heat the oven to 350º. Stir the cauliflower, fennel, and onion into the béchamel. Spoon into a 9" x 9" baking dish. Top evenly with the bread crumb and almond mixture. Bake for 30 minutes, or until the center of the gratin is 160º on an instant-read thermometer.

Serve immediately! Article Source: http://EzineArticles.com/5347191

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Vegan Diet Recipes - Mushroom Mint Pasta Salad

By Vanessa Celic

Try this delicious mushroom pasta with its flavor delicately enhanced and lightened with mint. Eaten as a cold salad with BBQ or as a warm side dish for French or Italian mains. Crack some pepper on top and decorate it with unused mint leaves before serving warm.

Whether you are an experienced vegan or are just looking for an exciting new salad, you will find that this recipe will add zest to your menu and reward your taste buds. It has the quality ingredients that will help to lower your cholesterol, and still give you that restaurant quality flavor. Vegans all over the world are enjoying a new way to eat that is far healthier than traditional meat based diets, and are enjoying the health benefits that they can enjoy because of this new awareness of what nutritionists have been saying for years. Why not you too? There are no special cooking tools needed, and the majority of the ingredients can still be found at the same grocery store that you have been shopping at for years. However, take the time to visit a whole food or natural store and you will find many new food items that can be added to your menu.

While you are at it, feel free to join or visit any local vegan group in your community. These can be found at health food stores, at a work out facility, yoga class, church group or many other organizations. Your doctor may even be able to recommend to you a group that shares more recipes like this. Some groups may combine the vegan food element with activities, such as hiking or exercise in a way that will improve your overall physical and emotional condition.

Yield: 12 servings

Prep time: 15 minutes, Cook time: 20 minutes, Ready in: 35 minutes

Ingredients

* 1 (16 ounce) package farfalle (bow tie) pasta
* 1/4 cup olive oil, divided
* 2 (8 ounce) packages button mushrooms, sliced
* 4 onions, sliced
* 1 quart heavy cream
* 10 sprigs fresh mint
* 1 1/2 teaspoons white sugar
* 1 pinch salt
* 1 pinch ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.

2. Heat remaining olive oil in a large skillet over medium heat. Place mushrooms and onions in the skillet. Cook and stir until lightly brown. Gradually pour in the heavy cream, stirring continuously. Place the mint sprigs in the skillet. Cook and stir 5 minutes.

3. Mix sugar into the cream sauce. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated. Serve and enjoy! Article Source: http://EzineArticles.com/5545821

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Vegetarian Food Pyramid - The Building Bricks To A Healthy Vegetarian and Vegan Diet

By Ebony Johnson

All food pyramids are not created equal.  The beloved "USDA Food Pyramid" that we all grew up with and were reminded of every single day in school, does not quite satisfy the nutritional needs and desires of vegetarians and vegans.  Two reasons why many people fall off the "vegetarian wagon" are; people do not "feel full" or people say they become sick on a vegetarian diet.  The main causes of these two ill symptoms of vegetarianism are rooted in one issue; the lack of nutritional foods and supplements to support the body.  Often times, vegetarians don't know how to eat properly, thus, leading them to feel sick or not feeling full and satisfied from the foods they are consuming.  This leads to vegetarians loading up on veggie burgers, pre-packaged foods, pizza, cheese sandwiches and junk food, just to try to satisfy their hunger, all the while sacrificing their health.

To prevent vegetarians from failing at their lifestyle and diet; to prevent vegetarians and vegans from eating too much of the wrong types of foods (i.e. veggie burgers, soy-based meat alternatives, and carbohydrates) and to prevent vegetarians from getting sick, here is a vegetarian food pyramid to empower vegetarians and vegans with the foods that they should focus on eating everyday to support their bodies and their appetites.

• Vegetables and Fruits - The foundation of your vegetarian diet should be fresh vegetables; hence the word "vegetarian." Vegetarians should eat at least 6 servings per day of vegetables and fruits. This is really important because the plant kingdom provides many nutrients, vitamins and trace minerals that vegetarians and vegans need to provide their bodies with energy and vitamins to support cell growth and development.  Avoid canned fruits and vegetables as these types of products do not add much value to the body.  Instead, opt to eat fresh or lightly steamed vegetables to maximize the healthy benefits that the plant kingdom has to offer.  Vegetables and fruits are also packed with fiber and are a great way to naturally cleanse the body.  Vegetarians will be surprised at how much more energized they can feel just by eating fresh vegetables and fruit.
• Pasta, Rice, Whole Grains, Cereals, and Bread - Remember a couple of years ago, everyone was "anti-carbohydrates?"  During that time, carbohydrates caught a bad rap.  The trick is eating complex carbohydrates in moderation.  As a vegetarian, grains and pastas are a staple of this meatless diet.  Vegetarians and vegans should not eliminate this important fuel from their diets.  Just make sure to eat at least 4 servings per day to support the functioning of the brain and provide your body amino acids.
• Legumes (beans), Seeds, Nuts - Beans and nuts are great sources of healthy fats, fiber and proteins for the vegetarian diet. 3 servings is the ideal amount that vegetarians and vegans should consume to balance their meatless diet.  Try to avoid canned beans because these beans are loaded with preservatives and salt.  To really receive the most nutritional value from beans, use dried beans cooked slowly in a crock-pot. 
• Meat Alternatives - Meat alternatives such as veggie burgers, textured vegetable protein (TVP), tempeh, tofu, and seitan should be limited to about 2 servings per day.  It is better to eat tofu, seitan, and tempeh then it is to eat the processed "faux meat" products on the market.  The less processed the foods, the more nutrients vegetarians and vegans will receive from meat alternatives.
• Fats, Oils, Sweets - Incorporate fats, sweets, and oils in to your vegetarian or vegan diet sparingly.  When selecting fats and oils to eat or cook with, try to select the healthier fats such as oils from avocado and olive oil.  You can apply the same principal for sweets.  Try using agave or applesauce as sweeteners instead of sugar.  If sugar is all you have access to, try cooking or baking with raw sugar cane.

If you are a vegetarian that consumes dairy and eggs or a lacto-ovo vegetarian, then you want to make sure that you are consuming no more than 3 servings per day of dairy products such as cheese and milk.  If you eat eggs then you should eat eggs sparingly; only 2 to 3 times per week.

As a vegetarian, your primary goal is to have a healthy and diverse diet that includes a range of different meatless foods.   Eat a variety of the foods in the vegetarian and vegan pyramid to ensure that a strong dietary foundation has been established to support the commitment to a meatless lifestyle and the commitment to a healthy life. Article Source: http://EzineArticles.com/4968168

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Spaghetti With Vegan Eggplant Meatballs

By Colleen Boucher

This is embarrassing to admit as a twenty-five year old woman of Italian descent, but I have never seen The Godfather, until last night that is. For many years, it has been brought to my attention that this is one of my serious deficiencies as a human being. As time went on, I knew I would have to put on a real Godfather celebration to appease the classic film gods, and as an Italian, I know that celebration means food. So, in order to make amends, I made the most quintessential Italian-American dish I could think of: spaghetti and meatballs.

Traditional spaghetti and meatballs are made with three kinds of meat, beef, pork, and veal, and parmesan cheese. Obviously, this does not gel with the vegan diet. Faux meat products fall into two categories: "looks like," and "tastes like." Well, these meatballs hit the jackpot and accomplish both, all without sending me into my typical Italian food coma. This recipe is so good that it makes veganism an offer you can't refuse. To make it special, I also made my favorite tomato sauce, a recipe from the iconic Hamptons restaurant Nick and Toni's. This sauce requires a little advance preparation, but it has a velvety texture, and a depth of flavor that heightens everything it touches.

To round out the meal, I served a red wine procured on my recent trip to Sonoma. My best friend Nisha and I stopped at the Mayo Family Winery, drawn in by the sign for a wine and food pairing menu. Unfortunately, the kitchen had closed ten minutes prior. Chef Max Porter-Elliot could probably sense our desperation and was kind enough to bring us a plate of bread, which I fell on blissfully. As it was our last stop of the day, we lingered for almost two hours, chatting with Max and later his girlfriend, trading restaurant recommendations with the other couple at the bar. Opening the bottle of 2005 Meritage brought back the pleasure of my experience at Mayo and added another level of enjoyment to the meal.

So having had a fantastic experience with The Godfather, I'm contemplating whether I should watch the whole trilogy. Perhaps this post will become a three part homage to the films through food. Hopefully this will inspire you to have an Italian dinner and movie night of your own!

Tomato Sauce

This recipe was introduced to me on Ina Garten's show The Barefoot Contessa when she hosted the executive chef of Nick and Toni's on her show.

2 tablespoons olive oil
1 onion chopped
3 cloves garlic minced
1 teaspoon crushed red pepper flakes
1 ½ teaspoons fresh or dried oregano
1 cup vodka
2 28 ounce cans whole tomatoes
Salt and Pepper
2 tablespoons fresh oregano

Heat oven to 375º. Add olive oil to an oven proof pan and turn stove to medium. Add the onions and garlic and sauté for 5 to 10 minutes. Add red pepper flakes and 1 ½ teaspoons oregano and sauté for another minute. Add the vodka and cook until the liquid is reduced by half. Drain the tomatoes and add them to the pan, crushing them in your fingers. Add salt and pepper. Cover with a lid and cook in the oven for 1 ½ hours. Then remove from the oven and allow to cool for 15 minutes. Pour mixture in a blender and purée. Return to the pan, add the remaining fresh oregano and simmer briefly. Add your favorite pasta and enjoy!

Eggplant Meatballs

3 tablespoons olive oil
1 onion diced
1 medium eggplant unpeeled, diced in ¼ to ½ inch cubes
1 ½ cups walnuts, toasted and roughly chopped
1 teaspoon salt
Pepper
2 cups dried bread crumbs
½ cup firm tofu, puréed
3 cloves garlic minced
Zest of 1 lemon
¼ cup fresh parsley chopped
1 Tablespoon fresh oregano chopped
½ cup basil chopped

Preheat oven to 375º. Heat 2 tablespoons olive oil in a large skillet and sauté onion for five minutes. Add eggplant and salt and continue cooking for 10 to 15 minutes, or until the eggplant is tender. If eggplant sticks to the pan add more olive oil. Meanwhile, toast walnuts in the oven for 5 to 10 minutes and chop roughly. Add eggplant mixture and walnuts to a large bowl. Add a heaping cup of the mixture to the food processor and purée until smooth. Return the purée to the bowl and combine. Add 1 tablespoon olive oil, bread crumbs, tofu, garlic, lemon zest, parsley, oregano, and basil and mix well. Coat hands with a little olive oil and form mixture into balls roughly the size of a golf ball. Place on a greased cookie sheet, and spray lightly with a little oil. Place in the oven and bake for 25 to 30 minutes or until they develop a dark brown crust on the outside. Remove from the oven, cover with foil, and allow to steam for five minutes. Add to the top of your pasta and sauce. Article Source: http://EzineArticles.com/5273933

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Why Vegan Weight Loss Is The Way To Go - Vegan Weight Loss Advice

By Loren Antonios

There are so many diets out in the world today that it is easy to get frustrated and confused regarding which one is suitable for your needs. If it is sustainable and easy weight loss that you are after, and you don't want to eat low-calorie diet food that leaves you feeling deprived (and often tastes shocking!), then the vegan diet is perfect for you. Let's explore this diet to find out (1) why weight loss will occur, and (2) how you can speed-up your success on this diet.

Why Weight Loss Will Occur On The Vegan Diet:

Non-Addictive

Vegan foods do not have the "addictive" tendency like most foods today. Many people are hooked on fast food with its fatty meats and sugary, flavoured dairy products. Vegan foods are a lot more natural than the addictive man-made meals today, and consist primarily of vegetables, fruits, nuts, legumes and whole-grains. After a person eats a meal consisting of these foods, they feel satisfied and 'at peace' afterwards, rather than 'voracious' and 'wanting more.' Therefore, since vegan foods create a calm-eating effect, it is easy to lose weight on the vegan diet without going crazy!

Full Of Fiber

Many of the meals today are stripped of their fiber (and all other goodness). This is why so many people experience a "hunger feeling" only an hour or so after their meal. On the vegan diet however, nutrients are kept in their optimal quantities, including fibre. In fact, fruits, vegetables, nuts, seeds, legumes and whole-grains are all super high in fibre - so feeling hungry after a normal-sized vegan meal is unheard of! This is why the vegan diet is so great - you will be able to experience weight loss without having to go through the daily "hunger pains" that most folk experience on any other diet.

More Food. Less Calories!

Natural foods from mother-nature are low in calories, which means that you can enjoy your fruits and vegetables, legumes and whole-grains in larger portions if you desire. Of course, you need to be sensible when it comes to the quantity of oil which you use for cooking, since oil is fat, and fat is high in calories. But go ahead and feast on a huge platter of fresh fruits and vegetables. Your energy will sky-rocket and your waistline will still be happy!

How to Speed Up Your Weight Loss On the Vegan Diet

Some people unknowingly sabotage their weight loss on the vegan diet. Although most folk have no trouble at all shedding unwanted body fat on this diet - some folk do have trouble. The following pointers will help to ensure that your body's ability to lose weight on the vegan diet is at is optimal state!

(1) Measure out your olive oil when cooking and never pour it into your meal in a "free-spirited" manner!

(2) Eat no more than ½ an avocado per day

(3) Eat no more than 1 or 2 serves of nuts per day

(4) Steer away from vegan junk food. Instead, get into the habit of cooking your own vegan baking recipes. This way, you can ensure that your snacks are healthy and you can monitor the amount of fat that you put into your food. Eating too much vegan junk food is the most common reason why folk do not lose weight on the vegan diet. Whether it be chips, cookies, vegan bars, vegan chocolate bars, supermarket dips, crackers, soft drinks, and the like - you should only be eating these foods as a treat twice a week - maximum! You need to get into the habit of finding your own low-calorie vegan baking recipes and freezing them for a quick, healthy on-the-go snack.

(5) Try juicing or making your own smoothies for a healthy, nutritious and very-satisfying breakfast or snack.

(6) Walk everywhere and exercise as much as you can! You should try to get your body moving as much as you can - regardless of which diet you are on!

It is not difficult to lose weight on the vegan diet. So many folk you go on the vegan diet inadvertently lose weight - without planning or expecting to do so! So as long as you make obvious sensible decisions such as avoiding vegan junk food, and monitoring the amount of oil, nuts and avocado that you consume - weight loss will naturally occur. Certainly, weight loss on the vegan diet is the way to go! Article Source: http://EzineArticles.com/8177246

3 No-Blender Sauces To Put On Anything! (Vegan, Oil/Gluten Free)

Simple Vegan Pancakes Recipe

By Jason Frazer

So you've recently become vegan, and you don't know what to have for breakfast. Cereal is out of the question because of milk, and you don't feel like having toast. How about some delicious, easy to make, vegan pancakes! Yes it is possible to make delicious pancakes without the need for milk or eggs. This recipe makes use of soy milk in their place, and it makes for the perfect pancake batter.

Prep Time: Approx 5 minutes.
Cook Time: 10 minutes (Depending on how large your pancakes are!)
Total Time: 15 minutes

Ingredients:
1 tablespoon of sugar
2 tablespoons of baking powder
1 cup of soy milk
2 tablespoons of vegetable oil
1 cup of white flour
A pinch of salt

How To Cook:

Combine all dry ingredients in a bowl and mix until all are combined.

Next, mix in the soy milk and oil and beat until the batter has a nice smooth texture.

Take about 1/4 of a cup of batter at a time, and put onto a well greased frying pan, or a oiled griddle. Cook on one side until you see bubbles come to the surface, then flip the pancake and cook the other side for around 2 minutes. The total cooking time for a good pancake should be around 5 minutes.

If you prefer to make pikelets, pour the batter into the pan about the size of a hockey puck. If should only take a minute each side for it to be cooked.

Other Tips:

You can swap out the sugar for another natural sweetener. Not all vegans eat honey, but if you are one of them, honey is naturally sweet. Agave syrup is another natural sweetener that is pretty common to use in baking.

If you have soy allergies, this recipe works great with almond or rice milk. You can use coconut milk but the pancakes will taste like coconut. It really isn't subtle at all.

If you really want a good protein hit for breakfast, you can use hemp milk instead! Hemp milk usually has a huge amount of protein in it, even more than fortified soy milk. But it can have a bit of an after taste. I really only recommend this if you have tried hemp milk before.

Swap out the flour for gluten free flour (preferably organic) for a gluten free pancake.

Nutritional Facts:
Note this is if you follow the recipe to a tee!

Total Calories: 150
Total Fat: 5.6g
Saturated Fat: Approx 1g
Cholesterol: 0mg
Sugar: 2.5g
Protein: 3.7g
Calcium: 22% of RDI
Iron: 8% of RDI

Going vegan can be a tough road at first, but it only gets easier with time. Article Source: http://EzineArticles.com/8179733

Creamy High Protein Vegan Pasta | Quick & Easy

Vegan Nachos and Home-Made Savoury Crackers

By Laurinda Erasmus

This much healthier version of a traditional Mexican dish is really authentic in taste. Make it for a light lunch or triple the recipe and serve it at a party. Home-made nachos are very quick and easy to make. They are accompanied by soy yoghurt (soured with lemon juice), home-made guacamole dip, a lentil and bean tomato mix scattered with grated fried tofu. Enjoy!

Ingredients
home-made Nachos savoury crackers* (see recipe below)
1 cup cooked Puy / brown lentils
1 cup cooked red kidney beans
4 tomatoes, chopped
4 tbsp tomato paste, thinned with 4 tbsp water
1 - 2 tsp chopped fresh red chilli (to taste)
2 tsp peanut oil
¾ cup grated firm tofu
4 ml turmeric
3 ml paprika
2 tsp fine savoury yeast flakes
avocado guacamole dip (home-made)
½ cup soy yoghurt / silken tofu mixed with 1 tsp lemon juice

Method

1. Place the lentils, kidney beans, chopped tomatoes, tomato paste mix and chilli in a saucepan and heat gently.
2. Heat the peanut oil in a small pan and fry the tofu on fairly high heat to remove most of the moisture.
3. Add the turmeric, paprika and savoury yeast to the tofu and stir for a minute. Remove from the heat.
4. To assemble the nachos dish: spoon the lentil-tomato mixture into the middle of a large serving platter. Push the savoury crackers into the mixture from the sides. Scatter the fried tofu on top.
5. Serve the avocado (guacamole) dip and soured soy yoghurt or silken tofu on the side, so everyone can help themselves.

Serves 4.

* Nachos savoury crackers

These crackers taste wonderfully authentic, yet are baked in the oven rather than fried. You can add all sorts of interesting herbs to the dough if you wish. Cooked couscous adds an interesting texture, although you can substitute cooked quinoa to make gluten-free crackers. Nut butters effectively bind all the ingredients together to make crispy, black pepper studded nachos.

Ingredients
4 tbsp dry couscous / quinoa for gluten-free
1 cup yellow corn meal
½ tsp herbal salt
2 tbsp cashew nut butter / smooth peanut butter
2 tsp cracked black pepper
½ cup brewed lukewarm camomile tea / lukewarm water
2 tsp savoury yeast powder
olive oil cooking spray

Method

1. Pre-heat the oven to 220°C (430°F). Place a baking (pizza) stone or heavy duty baking tray in the oven to heat up at the same time.
2. Pour boiling water over the couscous and leave for 5 minutes (or cook the quinoa). Drain and fluff with a fork. Make the camomile tea.
3. Place the corn meal and salt in a mixing bowl and combine. Rub in the nut butter until it resembles fine breadcrumbs. Stir the black pepper and cooked couscous or quinoa into the flour mixture.
4. Pour the tea (or water) over the flour mixture and stir until combined. Add the savoury yeast and stir to mix in.
5. Dust a sheet of non-stick baking parchment with corn meal. Tip the dough onto a lightly floured surface and knead for half a minute. It will be a stiff dough.
6. Roll the dough into a thick pipe, then transfer it to the parchment. Roll the dough with a rolling pin into a thin rectangular shape, flour the dough well so as not to stick. Take a knife and deeply score the dough into squares, then into triangles. Spray them with olive oil.
7. Working quickly, remove the baking stone or tray from the oven and slide the parchment onto it together with the scored dough. Bake on the middle shelf for 10 minutes.
8. Reduce the oven's temperature to 190°C (370°). Turn the crackers over and bake for a further 3 minutes. Make sure the crackers are dry and crispy.
9. Remove from the oven, break the crackers free from each other and cool thoroughly on wire racks. When the nachos are cold, store them in an airtight container (for up to a week).

Makes enough for 4 people. Article Source: http://EzineArticles.com/6442245

VEGAN LENTIL FLATBREAD » Gluten-Free, Oil Free, Super Simple to Make!

Vegan Aubergine and Leek Lasagne

By Heloise Wright

Time From Cupboard to Plate: Approximately one hour

Serves: Four Portions

Ingredients:

- Lasagna Sheets
- About eight Aubergine
- One large sized Leeks
- Three medium sized Red Pepper
- One large sized Olive Oil
- As required

Sauce:

- Plain Flour Two tablespoons
- Olive Oil Three tablespoons
- Mustard Powder One teaspoon (alternatively nutmeg can used) 
- Soya Milk 240ml (may need more to thin sauce)

Recipe:

Slice the red pepper and lightly roast in a little oil - remove when browning.

To make the "cheese" sauce, put three tablespoons of oil in a pan and heat over a low heat. When starts to bubble add flour and mustard (or nutmeg), mix well to form a paste like consistency. Add a little more oil if needed. Then add soya milk slowly a bit at a time, stirring constantly. Cook over a medium heat for about 5-7 minutes, stirring constantly until the sauce is smooth and creamy. If sauce becomes too thick add a little extra soya milk. It is better sauce is too thick than too thin as more soya milk can always be added when cool.

Thinly slice the leeks and lightly fry them in oil for about 5 minutes. Slice the aubergine. Then in an ovenproof dish layer the aubergine, leeks, a little sauce, the lasagne sheets and finally full layer of sauce. Repeat as desired for the dish but usually twice. Make sure the top sauce layer is nice and thick. For added crunch try a thin layer of golden breadcrumbs on top. Cook in the oven at 190ºC for about 30 minutes or until lasagne sheets are cooked.

Serving:

Serve with your favourite vegetables and some boiled potatoes. If you have left over fried leeks, try adding some mushrooms and garlic and lightly frying together to serve on the side. Article Source: http://EzineArticles.com/4105182

The Most Overlooked Cause Of Gas, Bloating & Digestive Issues Is....

Vegan Cheesecake - Baked New York Style

By Laurinda Erasmus

Baking without eggs, butter (or margarine) and sugar can sometimes be a real challenge. However, tofu makes a great substitute for heavy, set cream and tapioca flour binds the ingredients together the way eggs would. Sugar can be replaced with a fruit syrup, or sometimes just fruit pulp which in most cases would be sweet enough.

Before I became vegan, I made my usual baked cheesecake recipe fairly often and got used (of course) to that taste. However, when I re-wrote the recipe with healthier vegan alternatives, my family and I could not believe how exactly similar in taste and texture it was. The tofu creates the same slightly dry, crumbly baked result as the traditional version, but still with the same creamy mouth-feel, sweetness and lemon flavour. I now sometimes make use of the same basic recipe, but change it into a chocolate or even strawberry version. Have fun experimenting!

Pastry base:

5 tbsp finely ground toasted, unsalted cashew nuts
1 tbsp whole meal spelt flour / oat flour / buckwheat flour
2 tsp vanilla-infused grape-seed oil / walnut oil
1 tsp light agave syrup

Filling:

1 cup soy milk
2 tsp lemon juice / orange juice / apple cider vinegar
1 lemon, juice
2 cups firm tofu, drained and patted (very) dry, chopped
1 tbsp vanilla-infused grape-seed oil / walnut oil
6 tbsp light agave syrup
2 tsp lemon zest
1 tsp vanilla essence
2 tbsp tapioca flour
20 ml corn starch

1. Pre-heat the oven to 180°C (360°F).
2. Make the pastry by combining all the ingredients in a small bowl. It will be a firm, heavy mixture. Line the bottom of a 1 L round pie dish with the pastry and then oil the sides (or use a silicone baking dish). Press the pastry down firmly. Leave to rest in the refrigerator.
3. Thicken the soy milk by stirring in the juice (or vinegar). It will thicken immediately. Set aside.
4. If you have a food processor, fit the juicing part and squeeze out the lemon juice; or use a fork. Change to the plastic S-blade. Add the tofu, oil, syrup, zest and vanilla essence. Process until floppy. Sprinkle over the flours and pour over the thickened soy milk. Process until completely smooth. Pour the tofu mixture into the baking dish onto the pastry.
5. Place on a shelf just below the middle in the oven and bake for 30 minutes, uncovered. Reduce the temperature to 160°C (320°F)and bake a further 15 minutes. Lightly drape a sheet of tin foil over the top if the cheesecake browns too much.
6. Remove from the oven and cool completely. The filling will become firmer.
7. Decorate with lemon and lime zest. Cut into slices, or lift the cake from the mould before cutting.

Serves 8.

Cook's tip:

A cheesecake forms large cracks when the outside of the batter has firmed into a thin skin and the inner filling continues to expand with the heat. One can decrease this effect by placing a bowl of water on a lower shelf to create steam in the oven. The cracks can always be concealed by serving the cheesecake with slices of fruit on top. Or, simply don't worry about it - it still tastes delicious! Article Source: http://EzineArticles.com/6437236

OIL FREE VEGAN POTATO SALAD » refined sugar free, oil free, and delicious

Vegan Herb Garlic Bread

By Colleen Boucher

Garlic bread is a great addition to soups, stews, and pasta dinners. However, many recipes rely on butter and cheese. This recipe gets its flavor from olive oil and tons of herbs. This bread is especially great because it can be made with so many different things. Try a different bread, or whatever leftover herbs you he on hand. Even if you only have a bunch of parsley, you can make this delicious and satisfying garlic bread. You can also make this bread last by freezing it and reheating it at a later date.

1 loaf Ciabatta bread or other loaf
2 cloves garlic minced
1 cup assorted herbs (basil, parsley, oregano, thyme, rosemary, etc.) chopped
¼ cup olive oil plus a little more
Salt and pepper

Heat oven to 375º. Slice the bread into two thinner slabs, running parallel to the cutting board. In a large sauté pan, add the olive oil and garlic, cooking until tender, about 1 minute. Add the herbs and cook until wilted. Spread across one half of the bread. Drizzle the other half with extra olive oil. Sandwich together and wrap in foil. Place in the oven for ten minutes. Then, open the bread so both halves are facing up, and bake until golden, about 5 minutes. Slice and serve. You can also cut the loaf in halves, or even thirds before baking, depending upon how many people you are serving, and freeze the rest. Reheat in a 375º oven for 15 to 20 minutes, then bake for five minutes at the end. Article Source: http://EzineArticles.com/5273838