Mini Veggie Potpies

from: http://www.wishfulchef.com/2012/02/vegetarian-pot-pie-recipe/
olive oil
1-2 garlic cloves, diced
1 large shallot, diced
2 small leeks, sliced
1 carrot, diced
1 celery stalk, diced
1 cup diced potatoes
2 cups diced crimini mushrooms
2 heaping tablespoons flour
1 1/2 cups vegetable broth
a splash of cream
2 teaspoons fresh or dried thyme
2 teaspoons fresh or dried parsley
1/2 cup frozen peas
salt and pepper, to taste
1 sheet of store-bought puff pastry, defrosted if frozen
Preheat oven to 400°F.

Toget complete instructions on how to make these delicious potpies, please go to the Wishful Chef website here: http://www.wishfulchef.com/2012/02/vegetarian-pot-pie-recipe/

Vegetarian Restaurants of Istanbul

from: http://www.venere.com/blog/istanbul-vegan-cuisine-10872/

Istanbul has become extremely popular with the nightlife crowd as well as those tourists who enjoy experiencing the world’s cuisines including Vegan-friendly and vegetarian ones. If you are looking for a vegetarian cuisine and don’t know which the best place is, here are the following restaurants serve some of the best vegetarian cuisine of Istanbul, Turkey:

Loving Hut –
one of the numerous locations of the well-known global Vegan restaurant chain, the menu features organic and Vegan-friendly Asian and international dishes. There is also a fast food and take-out menu for those in a hurry or wanting to dine at home or in their hotel room. The menu was recently expanded to include more organic dishes and outdoor seating is available. Credit cards are not accepted so bring cash.

Balya Organik Café –
the menu features Turkish and Western cuisine that is lacto, organic, ovo, and Vegan-friendly. They also have a juice bar and a take-out menu with a market attached to the café. They specialize in salads, sandwiches, soups, and Turkish veggie entrées. Additionally, they serve hot breakfast items such as oatmeal and pancakes. Desserts include Vegan brownies, carrot cake, granola bars, and oatmeal cookies. Outdoor seating is available, so soak in the sun. However, the payment is by cash only.

Devi Caféshop –
lacto and ovo Italian cuisine is the specialty here. The restaurant is situated in the heart of Istanbul’s Anatolian side. Indian snacks, soups, and vegetarian dishes are served daily from 9:45 am until 10 pm every day of the week except Sunday. Outdoor seating is available for those looking for the sunlit lunch. And they accept credit cards for payment as well as cash.

Max Green Co. –
specialties include organic and Vegan-friendly salads, soups, and wraps which are mainly raw and Vegan-friendly food items. There is also desserts and ice cream as well as a juice bar so fill-in to your delight as the food is fresh and tasty. The restaurant is open 12 hours a day (10 am until 10 pm) seven days a week.

Parsifal Vejetaryen Restoran–
lacto, ovo, Vegan-friendly Turkish and international dishes. They also feature salads, soups, and an acceptable beer and wine list. Specials change several days a week so you should call ahead and they accept credit cards as well as cash for payment.

Controversial Test Tube Meat: From Beef To Panda Burgers

Dutch scientists have grown beef-like muscle tissue from cow stem cells, and plan to use the "test-tube meat" to create the world's first lab-grown hamburger. Scientists hope the product will one day replace the mass farming and slaughter of cattle and other animals.

The burger reportedly costs 250,000 euros (around $330,000) to create. The anonymous financier is "famous, everyone knows this guy," said lead scientist Mark Post, PhD, physiologist at Maastricht University in the Netherlands, who spoke at the annual meeting of the American Association for the Advancement of Science (AAAS) in Vancouver, BC on Feb. 19, 2012. Post has grown 3cm by 1.5cm sheets of cow muscle in petri dishes.

The strips of tissue are half a millimeter thick, so thousands of them will be needed to form a golf ball-sized portion of hamburger meat.

PETA (People for the Ethical Treatment of Animals) has endorsed the lab-grown meat as a cruelty-free alternative to animal slaughter. PETA spokesman Alistair Currie said "this is meat produced without the cruelty, carbon footprint or waste of resources... PETA has no objection to the eating of meat. PETA objects to the killing of animals and their exploitation. I personally don't fancy eating this, but if other people do that's fine."

Post’s method uses adult bovine stem cells, which can be extracted humanely from living cows, cultured with fetal calf serum. "Eventually my vision is that you have a limited herd of donor animals in the world that you keep in stock and that you get your cells from," Post stated. Post hopes his beef will eventually feed a rapidly growing population and solve environmental concerns related to factory farming.

"Meat demand is going to double in the next 40 years and right now we are using 70 per cent of all our agricultural capacity to grow meat through livestock." Each person in the US eats an average of 57.5 pounds of beef annually, and, according to environmentalist John Robbins, producing one hamburger destroys 55 square feet of rainforest.

However, the World Wildlife Fund (WWF) found in 2010 that the production of meat alternatives such as tofu can contribute more to greenhouse gas emissions than eating locally produced meat. Whether Post’s meat products will be appetizing is yet to be determined.

Currently, the slivers of cow muscle are yellow-pink in color and semi-transparent. In 2010, strips of pork grown in Post’s lab were described by the journal Nature as "pale" and "limp," and by Post himself as having the texture of a scallop: "firm but a little squishy and moist."

Nevertheless, the "Frankenburger," as it has been dubbed by some media outlets, is expected to be ready for the grill in October, 2012, with British celebrity chef Heston Blumenthal scheduled to cook the in vitro patty for a diner to be chosen by the project’s mystery backer. Post is already looking beyond beef to more exotic products: "We could make panda meat, I'm sure we could," Post said.

Vegetarian Lunch Ideas

from: http://greenanswers.com/blog/275376/vegetarian-kitchen-quick-vegetarian-lunches

A Vegetarian Kitchen: Quick Vegetarian Lunches By Elaine Murphy

In this edition of A Vegetarian Kitchen, I’ll share some healthy, vegetarian lunches to bring to school or work on Meatless Monday – or any day of the week!

Sometimes, it can be hard to break out of the habit of bringing the same sandwich every day, or going out to eat at the same fast food restaurant. These recipes are quick to prepare and easy to stash in a reusable plastic container, for a meal that offers a change of pace.

Meatless Monday is an initiative started by the Monday Campaigns and the Johns Hopkins’ Bloomberg School of Public Health to encourage people who usually eat meat to give it up for one day of the week. The nonprofit initiative draws from campaigns run by Presidents Wilson, Truman and Roosevelt, who encouraged Americans to give up meat one day per week during the First and Second World Wars.

Here are some quick, easy homemade vegetarian meals to throw together and pack in your lunch for school or work. These recipes serve 1 to 2 people.

1. Roasted Vegetable Burrito

Ingredients: Large tortillas Shredded cheese – cheddar works well, or use a prepackaged blend of Mexican-style cheeses Half of a green bell pepper Half of a red bell pepper ¼ of an onion ½ cup brown rice 1 can black beans or vegetarian refried beans (without lard or animal fat) Cilantro and lime for garnish Instructions: Prepare the rice by adding 1 cup of water and bringing it to a boil. While the rice is cooking, chop the peppers and onion, and roast in the oven for 10 minutes at 400 degrees Fahrenheit, or until the onion is transparent. Combine all ingredients, and sprinkle cilantro and squeeze a lime wedge on top for added flavor. Wrap the mixture in a large tortilla.

2. Pear and Gorgonzola Spinach Salad

Ingredients: 1 Bosc or Bartlett pear 1 bunch fresh spinach Handful of crumbled Gorgonzola chees Handful of pecans Balsamic vinaigrette dressing Instructions: Slice the pear, and wash and dry the spinach. Toast the pecans for 5 minutes or until browned. Toss all ingredients. 3. Caprese Pasta Salad Ingredients: 1 cup fusilli or penne pasta (buy whole grain pasta to make it healthier, or sub in rice pasta for a gluten-free meal) 1 tomato 1/3 cup fresh mozzarella perlini (these are small balls of mozzarella cheese found in specialty stores. If you can’t find these, you can slice fresh mozzarella cheese from a log.) Handful of basil Olive oil and balsamic vinegar for garnish

Instructions: Bring a pot of salted water to a boil, and prepare the pasta until cooked. Slice the tomato into small wedges, and wash and finely chop the basil. Mix the pasta, tomato and basil with the mozzarella cheese, drizzle olive oil and balsamic vinegar over the top, and toss. You can also add cracked black pepper for extra flavor.

4. Gourmet Vegetable Sandwich

Ingredients:
2 slices sourdough or ciabatta bread 1 tomato 1 leaf romaine lettuce Half of a cucumber Hummus (plain or roasted garlic works well) Handful of broccoli sprouts or alfalfa sprouts Instructions: Lightly toast the bread until warm. Spread the hummus onto both pieces of bread and top one side with the broccoli sprouts. Wash and slice the cucumber, tomato and lettuce, and arrange on the sandwich. Also, rather than stowing your lunch in a paper bag, pack it in a cooler and pack your food in reusable containers, like Tupperware and reusable snack and sandwich bags. Don’t forget your reusable bottle of water! You can view past articles and recipes in the A Vegetarian Kitchen series by clicking here.

http://greenanswers.com/search/google?cx=017970423071991761622%3A9a-cktjqvak&...

How to Feed a Vegan Baby

Iron Rich Food for Toddlers – Fruit Puree with Nut Meal
BY OLGA – FEBRUARY 4, 2012

It is recommended that babies and toddlers eat plenty of iron-rich and protein-rich foods. And if a baby is vegan/vegetarian, then many recommend an iron supplement.

I do not believe in supplements and found an easy way to make sure that my vegetarian toddler is getting enough protein, calcium, iron and other important nutrients. I simply grind nuts and seeds and add to apple puree.

Nuts for Babies Nuts and seeds are highly nutritional and easy to digest when ground. They are basically perfect for vegetarian babies and toddlers since they are so rich in iron and protein. Different sources give different information regarding the age when babies can be given nut butters. However, most agree that after 12 months babies can eat nut meals or nut butters safely (guidelines from Super Baby Food). Note that you should definitely start with nuts slowly and carefully to make sure there is no allergic reaction on nuts, especially if other members of the family are allergic.

Since toddlers still cannot be given whole nuts because of possibility of choking, using nut butters is a convenient option. I however, prefer to grind whole nuts myself. This method is cheaper and does not take much time, just thirty seconds to grind a tea spoon of nuts or seeds.

I do not roast nuts and seeds, since heating decreases the amount of nutrients. And nut meal still tastes great when raw. So, my recipe is easy:

Nutrient Rich Puree:
Grind 1 teaspoon of nuts or seeds (pumpkin seeds, flax seeds, walnuts, almonds or others) in a nut grinder, food processor or powerful blender. Stir into half a cup of apple puree, apple sauce or other fruit puree.

Benefits:
The nuts and seeds are rich in protein and iron. Some are rich in calcium (flax seeds), omega-3 and omega-6 fatty acids (flax seeds, walnuts) and many other elements. Moreover, iron is best absorbed if consumed along with vitamin C. Thus, the fruit pure does not act just like the base for the nuts, but also provides the so important vitamin C. Thus, it is a great snack.

Moreover, most kids like fruit purees even on those days they do not seem to want anything else. And if your toddler does not want his fruit puree, you can eat it yourself, and what a treat it is! My favourite is prunes and walnuts. Variations: Of course, you can use any fruit puree. I only use apple since I live in Meaford, the so called “apple capital” of Ontario, Canada.

I believe that local season fruit is best and thus recommend to use whatever fruit is available in your area. Raw fruit puree is the best; however, unsweetened purees and sauces are better than nothing or course. Note that if you are making your own raw puree, it is best to use a plastic grate. Metal grates cause oxidation and some nutrients might be lost.

Variety is important, so it is best to use different fruits, nut and seeds every time if possible to ensure that your child get all nutrients he or she needs. For example, flax seeds are rich in calcium, omega-3 and omega-6.

However, pumpkin seeds have a much greater quantity of iron and protein, and also are told to help get rid of pinworms. Therefore, alternating those two seeds you are ensuring the best results. Sure, food is not all about the chemical elements and content.

However, too often I have a problem feeding my little guy anything at all. So my goal is to ensure that every bite he eats is healthy and nutritious. And fruit puree with grinded nuts and seeds just does the trick for me.

Get more valuable vegetarian information on the Happy Cow Blog here:
http://www.happycow.net/blog/

Vegetarian Cooking Competition

from: http://www.messengernewspapers.co.uk/news/9501088.Look_what_s_cooking_/

DO you love cooking, creating and a challenge?

Are you a professional chef or an enthusiastic amateur?

If the answer to these questions is yes then now is the time to get your entry into the Cordon Vert Chef of the Future 2012 competition.

The Vegetarian Society’s cookery school, Cordon Vert, is searching for a new star of vegetarian cuisine in 2012.

Entry forms are available at www.cordonvert.co.uk and the closing date is 2 April 2012.

The contest is open to vegetarian and non-vegetarian chefs alike, although the menu must be completely vegetarian.

The winner of the competition will receive the title Chef of the Future 2012, a fully funded Cordon Vert Professional Diploma course (worth in excess of £1,500), embroidered whites and a bottle of champagne.

The competition offers chefs the chance to show their potential in this exciting culinary field. To become the Cordon Vert Chef of the Future entrants complete two stages.

First they must create a three course menu which is suitable for vegetarians or vegans, finalists will then be expected to produce their full meal at a live cook off at the Vegetarian Society headquarters in Cheshire, in the week commencing 8 May.

Alex Connell, Principal Tutor at the Cordon Vert, said, “This is the fourth year we have run the Chef of the Future competition and last year we were delighted with the number of professional chefs who entered. Their creative menus challenged the usual vegetarian catering dishes. They showed the diversity and quality which vegetarian cuisine can rise to with a little imagination and inspiration.” To enter, complete the form at www.cordonvert.co.uk and send it in along with a menu of your own design, complete with ingredients list and detailed descriptions of each dish, including presentational food photographs if possible.

Bringing Vegetarianism to the Community

from: http://www.egcitizen.com/articles/2012/02/02/lifestyle/doc4f2aff8acaa12853785...

Let’s face it: Many of us who are neither vegetarian nor vegan have a hard time considering giving up our favorite, yet sometimes unhealthy, foods.

Consuming mostly fresh fruit and vegetables, and refusing to eat any meat or dairy products may seem like extremely foreign and far-fetched dietary routines to many. To some, tofu is seen as a peculiar piece of spongy nothingness that those of us who are used to eating meat, poultry, and seafood have no interest in digesting. Yet these are some of the eating habits that are practiced daily by vegetarians and vegans worldwide.

These healthwise, natural food enthusiasts have made the lifestyle changing decision to eliminate certain foods from their diets in order to stay healthy. A new vegetarian and vegan group has formed in Elk Grove to educate people about the benefits of choosing a plant-based diet.

The Elk Grove Vegetarian Society (EGVS) will offer information, share stories, and participate in cooking demonstrations that will reveal new ways to make tasty vegetarian and vegan meals.

Nearly 15 members of the group recently gathered at Loving Hut Vegan Cuisine in Laguna to conduct their first meeting around a table of the restaurant’s most popular meals. “I’ve been waiting for someone to create a group like this in Elk Grove for 35 years…so I decided to start one myself,” said Dinah Withrow, the group’s organizer. She began to browse the Internet to find a local group to network with that would help her launch the Elk Grove chapter.

After noticing many different worldwide vegetarian groups online, she ran across the Sacramento Vegetarian Society’s website and contacted the group’s president, Glenn Destatte, who began to assist her along the way. He became a “98 percent vegan” six years ago after watching the movie, Fast Food Nation, a no-holds-barred look at the fast-food industry that reveals “the dark side of the All-American meal.”

Destatte only consumes dairy products in rare circumstances where his choice for receiving a “nondairy” meal is an obstacle. “I decided to change my diet for health reasons after seeing how badly animals were treated,” he said. EGVS member Jerry Fessler is a retired doctor who specializes in family medicine.

He spoke of his decision to become a vegetarian. “Seeing what the cattle industry does in feeding the animals motivated me to make the change,” he said. “The whole process showed me that they’re making a dollar by basically turning cows into pigs.” Fessler said that there are many medical benefits to becoming a vegetarian - including lowering the risks of many diseases such as cancer, gastrointestinal disorders, and obesity.

He mentioned that he lost 10 pounds soon after becoming a vegetarian. “Now I can eat how much I want without struggling with gaining weight,” he said. Ricky Lee is also a member of the EGVS who mentioned the importance of his choice to become a vegan.

“At an early age I recall thinking that killing animals and then eating them couldn’t be right,” he said. “I was 12 years old when I was eating chicken at the family table wondering ‘Why are we eating this?’…I was told that it was good for me.” He added, “I kept making excuses of why eating meat was okay until I decided to become vegan 30 years ago.” Withrow said that it was her daughter - a vegan who specializes in vegan cuisine - who inspired her to drop meat completely and focus on a vegetable-rich diet. “I never ate much meat…even before I became a vegetarian,” said Withrow, who is originally from the Philippines where having meat with a meal was seen as a very rare treat.

“Many people think that becoming a vegetarian means that you will have to eat tasteless meals,” she said. “That is completely untrue.” Withrow mentioned that cooking with different seasonings like garlic, soy sauce, and fresh lemon juice would add a flavorful zing to the meals. She said that in addition to tofu, beans, Portobello mushrooms, and asparagus can all be used as alternatives to meat. “Our group will often have cooking demonstrations at our meetings to show people that vegetarian meals can actually be tasty,” Withrow said.

In addition to the demonstrations, the EGVS’s meetings will include presentations by local nutritionists and dieticians. The group will be meeting on the third Thursday of each month. For more information on joining the EGVS, and for exact locations and times for future meetings, contact Withrow via email at dinahc@comcast.net.