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.

Vegetarian Stuffed Sausage

from: http://www.redding.com/news/2011/oct/08/squash-vegetarian-sausage-and-rice-st...

Ingredients
1 medium acorn squash
1/2 cup frozen sweet peas
1/2 cup water
1/4 teaspoon dried thyme leaves
1/8 teaspoon salt
1/2 cup uncooked instant brown rice
3 frozen meatless breakfast sausage patties (from 8-oz box)
2 tablespoons shredded fresh Parmesan cheese

Directions
Cut squash in half lengthwise; remove seeds. In 8-inch square (2-quart) glass baking dish, place squash halves, cut side down. Cover with microwavable plastic wrap. Microwave on High 9 to 11 minutes or until squash is fork-tender.

Meanwhile, in 2-quart saucepan, heat peas, water, thyme and salt to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; stir. Let stand covered 5 minutes or until liquid is absorbed.

Heat 8-inch nonstick skillet over medium heat. Add sausage patties; cook 5 to 6 minutes or until lightly browned and thoroughly heated, breaking up patties into 1/2-inch pieces as they thaw.

Fluff rice mixture with fork; stir in sausage and cheese. Spoon rice mixture into squash halves.

Farewell To Steve Jobs, Innovator & Vegetarian

from : http://www.huffingtonpost.com/2011/10/06/steve-jobs-vegetarian-peta-praise_n_...

Steve Jobs may be remembered most for his innovations in technology, but PETA and other green groups will also remember the Apple co-founder for his kindness to animals and efforts to help the environment.

Jobs, 56, passed away Wednesday after an extended battle with cancer. The animal rights organization praised Jobs for his vegetarianism and his support of animals through the "Pixar film studio [that] created heartwarming and thought-provoking movies about unlikely animal heroes."

PETA also celebrated Jobs for playing a role in Disney's 2006 decision not to renew its Happy Meal toy deal with McDonald's. They said of Jobs, "If his movies or his lifestyle inspired even one person to become a vegetarian, he no doubt saved hundreds of animals' lives, and for that we thank him."

Steve Jobs may also be remembered for his efforts to improve Apple's environmental image. Earlier this year, Apple was criticized in China for allegedly "turning a blind eye as its suppliers pollute the country."

According to VatorNews, despite the criticism and the fact that "Apple could have had greener policies from the beginning ... the extent to which Apple literally cleaned up its act is what really commands respect."

Honoring the greener moments in Jobs' career with Apple, TreeHugger praised him for withdrawing Apple from the U.S. Chamber of Commerce because of the organization's climate change denial.

Hot & Sour Soup Vegan

from from The Vegan Slow Cooker by Kathy Hester

Ingredients
1 10 ounce (280g) package sliced mushrooms
8 fresh shiitake mushrooms, stems removed and caps sliced
1 8-ounce (225g) can bamboo shoots, drained and jullienned
4 cloves garlic, minced
1 15 ounce (420g) package firm or silken tofu, cubed
2 tablespoons (16g) grated fresh ginger, divided
4 cups (940ml) water
2 tablespoons (16g) vegan chicken-flavored bouillon
2 tablespoons (30ml) soy sauce (or tamari, for gluten-free)
1 teaspoon sesame oil, plus extra for drizzling
1 teaspoon chili paste
2 tablespoons (30ml) rice wine vinegar or apple cider vinegar
1 1/2 cups (225g) fresh or frozen peas

Instructions

The Night Before: Store the cut-up mushrooms, bamboo shoots, garlic, and tofu in an airtight container in the fridge. Store the prepared ginger in another airtight container in the fridge.

In the Morning: Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon (8g) of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.

A few minutes before serving, add the peas and the remaining 1 tablespoon (8g) ginger and stir to combine. Taste the broth and add more vinegar or chili if needed.

Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.

Preparation time: 15 minute(s) | Cooking time: 6 to 8 hour(s)

To buy the cookbook on Amazon go here:
http://www.amazon.com/gp/product/1592334644/ref=as_li_ss_il?ie=UTF8&tag=fatfr...

Garlic Scape White Bean Dip

2 cans (15 ounces each) cannellini beans, drained and rinsed
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 to 3 tablespoons water
3/4 teaspoon kosher or sea salt
Freshly ground pepper
1/2 cup finely sliced garlic scapes (green garlic or scallions can be substituted)

In the work bowl of a food processor fitted with the metal blade, process the beans until mashed.
Add the olive oil, lemon juice, 1 tablespoon of water, salt and a few grinds of pepper.
Process until puréed and smooth, adding water until the spread is smooth and creamy.
Scatter the garlic scapes over the top and pulse just until incorporated. Taste and adjust the seasonings.
Transfer to a serving bowl and serve immediately.

This dip can be prepared up to two days in advance. Cover and refrigerate. Remove from the refrigerator 20 minutes before serving. Dippers include crudités, baked pita chips, crostini, bruschetta and baked bagel chips.

Makes: About 2 cups; serving size is 2 tablespoons.

Nutrition information per serving: 65 calories (32 percent from fat), 3 grams fat (less than 1 gram saturated, 1.8 grams monounsaturated), no cholesterol, 3 grams protein, 9 grams carbohydrates, 2.5 grams fiber, 230 milligrams sodium.