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Whether you’re a vegan, a vegetarian, or an omnivore, seitan is a delicious and healthy meat alternative you can easily make at home. Here’s a simple, tasty, seasonal recipe for homemade seitan with kale and squash.

Duration : 0:6:29

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i am newbie veggie … should i follow the veggie food pyramid…why so many whole grains?
?

Any advice about the veggie lifestyle, would be greatly appreciated as well!! <3

Because they have slow-releasing energy and will keep you feeling full – if you try to live off just vegetables you will feel lack of energy and very tired

It had peas and carrots, but I just don’t know the brown sauce they used for it. I tried to google the recipe for vegetarian lasagna, but I only found recipes with tofu, which this one did not have. Please help, it was delicious!

1 cup get your purse
2 cups get in your car/bus
1 tbls go to the store
3-4 dashs go to the frozen food asile
4 tsp get some frozen meatless lasagna
5 fluid ounces pay for it and go home and eat it
shake well then rinse

I’m doing a fitness routine, so I would like to know how can I have a lot of protein if I don’t eat meat?

- Quorn (Morning star products *)
- Kashi products/ Amy’s products
- Egg’s’
- Chickpeas/ hummus spreads (on vegetables/ crackers/ breads- sandwhiches)
- Baked beans
- Refried beans
- Special K protein cereal
- Nut’s/ seeds (alone/ added to cereals/ yoghurts/ oatmeals/ salads/ etc ..)
- Peanut butter (natural)/ nut butter’s (almond butter, pistashio butter, etc ..- sandwhiches/ fruits)
- 2oz Cheese – with crackers/ alone/ etc ..
- Shredded/ grated cheese/ crumbeled on pasta’s/ salads/ soups
- Cottage cheese
- Greek yoghurts
- Chocolate milk’s 1% */ rice- soy milk’s/ milk’s
- Pastas
- Sandwhiches with quorn/ hummus/ peanut- butter/ egg salad + cheese
- Protein supplements- protein shakes/ bars (ex: Ensure/ Boost Protein, Clifbar, Luna bar, etc ..)
- Etc …

Hope i’v helped, goodluck!

Well, I try keep my daily calorie amount to no more than 1500 calories. But even though I watch my calories, I also love to eat, and greatly enjoy food. Plus, I am a vegetarian (for those who don’t know what that is, it means I don’t eat meat/flesh of any kind of animal – not to be confused with a vegan, because I still eat dairy and eggs and honey, I just don’t eat meat). I’m also trying to learn to cook more foods. For one thing, it’ll allow me to save money (why go out and buy it when you can make it yourself, right?).

So, does anyone have an easy, low-calorie vegetarian lasagna recipe?

Here’s an interesting and delicious veggie lasagna that happens to be low-carb, too! You don’t use lasagna noodles, but sliced zucchini instead. It’s really delicious! Also note that you can always substitute fat free ricotta and fat free/low fat cheeses to cut down on calories/fat.

M’s Noodle Free Veggie Lasagna:

• Cooking Spray
• 1/2 lb (7.5 cups) fresh spinach (you could easily use frozen whole leaf spinach)
• 2 lb Zucchini, cut lengthwise into 1/8 inch thick slices
• 15 oz part-skim ricotta
• 1 egg white
• 1/2 c grated Parmesan
• 2 tbsp chopped fresh basil
• 1 tsp salt
• 1/4 tsp nutmeg
• 1 can (14.5 oz) whole peeled tomatoes
• 1/2 small yellow or red onion
• 1 clove garlic
• 1/4 tsp black pepper
• 1 c grated part skim mozzarella

Heat oven to 425.

Coat an 8" x 8" baking pan with cooking spray.

Coat a large skillet with cooking spray, heat over high heat. Add spinach. Stir until leaves wilt (this was easiest to do using tongs), about 5 minutes. Place in a colander to drain.

Coat skillet with cooking spray again; heat over high heat. Cook zucchini in batches, 2-3 min per side. Drain on paper towels.

Squeeze excess moisture from spinach. Mix spinach, ricotta, egg white, 1/4 cup of the Parmesan, basil, 1/2 tsp of the salt and nutmeg in a bowl; set aside.

Puree tomatoes, onion, garlic, pepper and remaining 1/2 tsp salt in food processor.
Spread 1/2 the sauce on bottom of pan. Layer zucchini on top like you would with noodles, then 1/2 the ricotta mixture (i just dug in with my hands bc it’s hard to spread around with a spoon). Add a layer of zucchini and remaining half of ricotta and sauce (ending with sauce). add mozzarella and remaining 1/4 cup Parmesan. Bake, uncovered, until cheese browns…about 30 min. Let it sit for 10 min or so before cutting so it sets up.

These are a couple of sites that look really good.

http://www.hearthealthyonline.com/healthy-recipes/vegetarian-recipes/vegetarian-recipes_ss1.html

http://www.savvyvegetarian.com/vegetarian-recipes/index.php

http://www.eatingwell.com/search/apachesolr_search/vegetarian

http://www.vegweb.com/

Steak n Shakes Chili has kidney beans in it.

Their recipe features 100% pure ground beef with a unique blend of chili seasonings and plump kidney beans simmered to perfection. Topped with chopped onion, Cheddar and Monterey Jack cheeses.

Spicy Vegetarian Chili
Dairy-Free, Vegetarian
Serves 6–8

A colorful, satisfying bowl of chili that packs plenty of flavor — even for the staunchest meat eaters.

* 2 tablespoons olive or canola oil
* 1 medium onion, chopped (about 1 cup)
* 1 large carrot, peeled and chopped
* 1 large stalk celery, chopped
* 1 medium green pepper, seeded and chopped
* 1 medium red pepper, seeded and chopped
* 3 cloves garlic, minced
* 1–3 tablespoons chipotle peppers in adobo sauce, minced
* 1 tablespoon dried oregano
* 2 teaspoons ground cumin
* 1 tablespoon chile powder
* 1 1/2 teaspoons sea salt
* 1 can (28-ounce) diced tomatoes
* 4 cups water
* 3 cups (cooked) red kidney beans, drained
* 1 1/2 cups (cooked) black beans, drained

Optional Toppings
* chopped scallions
* sour cream
* shredded cheese

Heat the oil in a large pot over medium heat and sauté onions, carrot, celery, peppers and garlic for 10–12 minutes until vegetables are softened but not browned. Add chopped chipotles (amount depending on desired "heat"), oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with optional toppings.

Wendy’s Chili

http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=103&page=2

Ingredients-
250gm cauliflower
250gm potatoes
250gm green peas
1/2 cup water
1/2 tsp asafetida
1 tsp turmeric powder
1 tsp cumin seeds
2 tsp coriander powder
1/2 tbsp red chilli powder
1 green chilli
Few coriander leaves
2 tbsp oil
1 tomato
Salt to taste

Preparation-
Heat the oil.
Add asafetida,cumin seeds,green chilli,tomato and mix well.
Add turmeric powder,coriander powder,red chilli powder and mix well.
Add the potatoes and cauliflower.
Toss well.Add peas,salt and water.
Serve hot.

Duration : 0:2:52

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Meet vegetarian master chef Ajay preparing South Indian traditional dishes of India.
Masala Dosa, and other tasty dishes. Families offer moving testimonies as well as a young group just out to have a good time. Theres even Bollywood actresses incognito.

Duration : 0:1:44

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Visit http://www.learnrawfood.com to see more raw food recipes. Raw food author and chef Jennifer Cornbleet shares how to prepare garden vegetable soup, especially good for lunch. From her DVD, Raw Food Made Easy.

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Duration : 0:8:35

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