Gourmet Vegetarian Recipes from around the World

I found this beautiful post on earth 911 about classic vegetarian dishes around the world. All beautiful to look at and super delicious. I encourage you to check it out here:
http://earth911.com/news/2012/01/11/vegetarian-recipes-from-around-the-globe/

Here's an excerpt from the article:

Some diners think that eating vegan or vegetarian food is boring. But many cultures actually dine on veggie-based dishes far more often that meaty alternatives. To help you spice up your next vegan or vegetarian meal, Earth911 is taking you on a trip around the world with five tasty recipes you can make right in your own kitchen.

Recipe to try:
Vegetable Pad Thai
Type: Vegan
Difficulty level: Moderate
Many home cooks are a bit intimidated by Asian cooking, as recipes often require loads of ingredients and less-than-standard kitchenware like woks and rice cookers. But this tasty vegan Pad Thai recipe from mom, foodie and Andrea's Easy Vegan Cooking blogger Andrea is surprisingly simple and takes less than 30 minutes. If you don't have a wok, use a large, heavy-bottom skillet instead. Place your skillet on the stove-top and heat for at least five minutes before adding your oil to simulate the ultra-high heat of a wok. Not a fan of tofu? Sub in hearty vegetables like mushrooms and eggplant for a filling meal that's sure to please.

For this recipe and many more, go here:
http://earth911.com/news/2012/01/11/vegetarian-recipes-from-around-the-globe/

Sweet Potato Indian Dal Soup

I'm a big fan of soups and stews in winter! My favorites are Dal soups made with red lentils. I just love soups with sweet potato deliciousness so this one sounds really good. Got to try this!

from: http://vegweb.com/index.php?topic=14783.0

submitted by rhetcompgirl, 02/19/07

Sweet Potato Dal
Ingredients (use vegan versions):
1 1/2 tablespoons canola oil
1 medium yellow onion, chopped fine
2 cloves garlic, minced
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 coriander or garam masala
1/4 teaspoon black pepper
1 cup red lentils, rinsed
4 cups water
2 cups peeled, diced sweet potatoes
1/2 teaspoon salt

Directions:
In a saucepan, heat the oil. Add the onion and garlic and saute for 5 minutes. Stir in the turmeric, cumin, coriander or garam masala, and pepper; cook for 1 minute more.

Stir in the lentils and water and cook over medium-low heat for 15 minutes, stirring occasionally.

Stir in the potatoes and cook for 30 minutes more, stirring occasionally, until the potatoes and lentils are tender. Stir in the salt. Transfer to a large serving bowl.

Serve with an Indian flat bread or flour tortilla. If you like more spice you can squirt some siracha (red rooster sauce) over the top. Enjoy!
Makes: 4 - 6 servings,
Preparation time: 20 minutes,
Cooking time: 45 minutes

Cauliflower Steaks with Olive Sauce

INGREDIENTS
1 large head of cauliflower
1/2 cup pitted oil-packed black olives, finely chopped
3 sun-dried tomatoes, thinly sliced
3 1/2 tablespoons olive oil, divided, plus more
2 tablespoons chopped flat-leaf parsley
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
3 garlic cloves
2 plum tomatoes, cored, quartered

PREPARATION
Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface.

Using a large knife, slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve).

Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 Tbsp. oil, parsley, and lemon juice.

Season relish with salt and pepper. Preheat oven to 400°. Heat 1 Tbsp. olive oil in a large heavy ovenproof skillet over medium-high heat.

Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding 1 Tbsp. oil to pan between batches.

Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes. Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down.

Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes. Transfer garlic, tomatoes, and 1/2 Tbsp. oil to a blender; purée until smooth.

Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Winter Vegetables Slideshow.

Nutritional INFORMATION One serving contains: Calories (kcal) 194.7 %Calories from Fat 66.3 Fat (g) 14.3 Saturated Fat (g) 2.0 Cholesterol (mg) 0 Carbohydrates (g) 14.8 Dietary Fiber (g) 4.9 Total Sugars (g) 6.1 Net Carbs (g) 9.8 Protein (g) 4.6 Sodium (mg) 23

Detoxing with Cilantro

Found this post on my favorite herb here by my favorite food guru: http://meghantelpnerblog.com/2012/01/03/super-duper-thai-inspired-detox-bevy/

Love it even more knowing how good it is for me! Here is the post and the recipes.

Cilantro. People are either lovers are total haters. There is a great article all about it from The New York Times. The haters often describe cilantro as having a soapy taste.

There is a genetic component to why taste the soap and who doesn’t that hasn’t been fully understood yet though it seems that when cilantro is crushed (like in a pesto) or juices, that soapiness goes away.

Either way, even for the haters, it might be worth trying.

Why does it matter?
Cilantro is one of the best of the best foods for detoxing heavy metals from the body! The chemical compounds in cilantro actually bind to the toxic heavy metals, loosening them from the tissues, blood and organs.

Cilantro’s chemical compounds then call “all aboard” on the transport shuttle and move these bad guys out of the body through pooping.Detox loving for sure!

Studies have also suggested that cilantro could be one of nature’s best chelation agents, particularly for individuals who have been exposed to heightened levels of mercury (check this post about mercury in the mouth). Bonus time- the qualities of cilantro oil have a powerfully positive effect on our inner digestive tract.

The oils aid our digestive system in its production of digestive enzymes, acids and juices.

10 Reasons To Learn To Love Cilantro Powerful anti-inflammatory capacities Protective agents against bacterial infection from Salmonella in food products Wards off urinary tract infections
Eases hormonal mood swings associated with PMS and reduces menstrual cramping.
Helps promote healthy liver function. Disinfects and helps detoxify the body Stimulates the endocrine (hormonal) glands
Helps with insulin secretion and lowers blood sugar
Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
Contains immune-boosting properties

Detox Thai Vibe Power Juice
2 cups pineapple
5 stalks celery
3-4 leaves of kale (with stem)
1/2-1 cup of cilantro
1/2 cucumber
Juice these lovers together!

Detox Thai Vibe Smoothie
2 cups pineapple frozen
3 leaves of kale (stem removed)
1 cup of cilantro
2 cups water
1 Tbs coconut oil
2 Tbs hemp seeds
pinch of cayenne

New Year, New Diet

Guess what I'm doing today? Actually for the next 21 days? Detoxing of course. Heres a really comforting and cleansing soup recipe from Meatless Mondays.
See the original post here and start off the year right by subscribing to wonderful vegetarian recipes and meal ideas at: http://www.meatoutmondays.org/index.php

Detox Soup Happy New Year!

Start off 2012 right with a warm, satisfying bowl of soup. This naturally flavorful soup is chock-full of nutritious vegetables to energize and reinvigorate your body. The more spinach and kale you add, the better your cleansing results will be. What a great way to kick off your happy, healthy new year!

Ingredients:
1 large onion, chopped small
1 clove garlic,
minced 2 turnips or 1 sweet potato, peeled & chopped small
4 cups vegetable stock (from 1 vegetable stock cube)
1" piece of ginger,
minced 2 large zucchinis,
chopped small 2 cups minced curly kale large handful of spinach, coarsely chopped
juice of 1 lemon fresh chopped parsley, flax oil & black pepper (garnishz

Vegan Pot Pie in Recipe to Riches

Hope this dish will soon be featured in Presidents Choice across Canada soon since it wad a winner on Recipe to Riches!

Check out this savoury pie by Tikka Smiley. For more information visit Recipe to Riches! http://www.foodnetwork.ca/ontv/shows/recipe-to-riches/recipe.html?dishID=1213...

Cooking time: 50 minutes Yield: 4-6 Ingredients

Pie Dough
2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup canola oil 1/2 cup ice water (approx.)

Filling
3 tablespoons canola oil 1 unit onion, diced 2 small Yukon Gold potatoes (about 320 g), peeled and diced 2 unit carrots, diced 2 cloves garlic, minced 2 tablespoons chopped fresh sage 2 teaspoons chopped fresh thyme 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons all-purpose flour 2 cups plain soy beverage 4 unit meatless chicken breast portions (about 450 g), chopped 1 cup frozen peas

Directions
Pie Dough
Place flour, baking powder and salt in food processor; process until combined. Add oil; pulse on and off until combined. Pulsing on and off, gradually add ice water through feed tube until soft dough forms. Form into a ball. Flatten into disc. Wrap in plastic wrap. Chill at least 30 minutes.

Filling
Preheat oven to 375F (190C).
In saucepan, heat oil over medium heat; cook onion until softened, stirring occasionally, about 5 minutes. Stir in potatoes, carrots, garlic, sage, thyme, salt and pepper; cook for 2 minutes longer. Stir in flour; cook, stirring, for 1 minute.

Gradually stir in soy beverage and ½ cup (125 mL) water, stirring constantly. Add meatless chicken breasts and peas; bring to a boil. Reduce heat to simmer; cook for 2 minutes.

Transfer mixture to 11 x 7-inch (2 L) glass baking dish. Cool slightly.

Meanwhile, on lightly floured surface, roll out pie dough to scant 13 x 8 inch (33 x 20 cm) rectangle.
Place over filling, pinching to form decorative border around edge. Cut out 1 inch (2.5 cm) circular vent in centre.

Bake in centre of oven until golden brown on top, about 40 minutes. Cool 10 minutes before serving.

Mike Tyson the new poster boy for vegans?

Here's some surprising green gossip for you. Apparently, celebrity athlete and boxer Mike Tyson is the new poster boy for vegans. The former World Heavyweight Champion just converted another Hollywood celebrity to eating the strict vegetarian diet.

Tyson, who recently starred in the sleeper hit movie The Hangover with actor Bradley Cooper, is pretty fierce about staying healthy and eating right. He's been advocating to his Hollywood friends that they join him in just saying no to eating animal products and byproducts.

Ecorazzi, a good news and green celebrity spotlight entertainment news source, shared the following: "Alan Cumming has gone from vegetarian to vegan, and credits another vegan celebrity for the inspiration."

Their entertainment news source Contactmusic further elaborated that the Hollywood actor has been a vegetarian since early 2010, but has made it his New Year's resolution to remove all animal products from his diet in 2012. Alan Cumming tweeted, "That's it.

I was toying with going the whole hog to veganism and now I see Mike Tyson is the new Vegan posterboy! Sold! Get ye back, seitan!" So much for making himself sound like a bad ass!

According to Ecorazzi, the formerly brutal boxer (who served time in jail after assaulting a woman) became a vegan in 2010. Good for him!

Other vegan star celebs who deserve a healthy round of applause for sticking to a vegan/vegetarian diet include actress Alicia Silverstone, Katy Perry's soon-to-be ex-husband, comedian Russell Brand, former Buffy the Vampire series star Eliza Dushku, heavy metal rocker Ozzy Osbourne (Kelly Osbourne's dad), and former United States President Bill Clinton. Who knew?