Medi-Studies info for Vegetarians and Vegans

http://dare2create.com Mitzi Lynton visits Noodle and Rice, an Asian restaurant in north Phoenix. The restaurant features a lunch special for $3.95. That’s right, only $3.95! Smoking deal — and it’s delicious! The restaurant is very vegetarian and vegan friendly because almost all of the meals can use tofu as a meat substitute. All you have to do is ask! Noodle and Rice is located at 2017 E. Cactus Road, Phoenix, AZ 85022, 602-368-8889. Visit their website for the full menu: http://noodleandriceaz.com

Duration : 0:2:58

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Technorati Tags: phoenix asian restaurants

In Lahore I have visite the famoust food street where are 45 restaurants but t was very hard to find some vegetarian food and I was asking why ?
V pakistanském Lahore jsme navštívil známou ulici jídla kde je více jak 45 restaurací a zajímalomě proč tam nemají skoro žádná vegetariánská jídla

Duration : 0:1:59

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Technorati Tags: ecojourneys, ekocesty, food, jídla, lahore, restaurant, street, ulice, vegetarian

Kolapuri’s is the best place to experience cooking with the most authentic Indian tastes. Our dishes have the original tastes of the cooking of Savji clan of Maratha Kshathriyas’ from Karnataka, Andhra Pradesh and Maharashtra.

Duration : 0:4:14

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Ghent is introducing a weekly veggie day in canteens serving the city’s schoolchildren and public service employees. Thursdays will now feature a meat-free dish as the default option on their menus,while new city maps highlight the dozens of vegetarian restaurants in the city.Reducing meat consumption,say the initiators of the scheme,will decrease greenhouse gas emissions. Famous chefs have also been recruited to promote the idea – although it may be an uphill struggle in this traditionally meat-loving part of the world.

Duration : 0:4:26

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http://dare2create.com Mitzi Lynton of Dare2create speaks with Peggy Raisglid, owner of Lovin’ Spoonfuls, a highly-acclaimed vegan restaurant in Tucson, Arizona. http://www.lovinspoonfuls.com/

Duration : 0:4:29

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Technorati Tags: LOVING, Peggy, Raisglid, SPOONFULS, vegan restaurants tucson, vegetarian restaurants tucson

PCRM’s 21-Day Vegan Kickstart is designed to help you explore and experience the health benefits of a vegan diet—from weight loss to disease prevention! Everyone who joins this free program will notice amazing changes in their health. Learn more about the program at www.21DayKickstart.org!

Duration : 0:1:23

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Technorati Tags: 21-Day, celebrities, Kickstart, meal, PCRM, plan, restaurants, vegan

http://www.tourvideos.com More restaurants than you could ever visit are waiting for you in Munich, including Zum Durnbrau and a vegetarian choice, Prinz Myshkin. You might get lucky and find an outdoor concert in the courtyard of the Residenz. Breakfast at the hotel, then off we go by train to our next destination.

Duration : 0:9:42

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Technorati Tags: Bavaria, Dennis Callan, Germany, Munich, Prinz Myshkin, Residenz, tourvideos, vegetarian, Zum Durnbrau

Greek cooking guru DIANE KOCHILAS shows you how to make Roasted Eggplant Salad, one of the greatest meze. It’s irresistible, smoky, delicious.
Learn more Greek cooking first hand with Diane at the Glorious Greek Kitchen Cooking School, which she runs every summer on the island of Ikaria with her husband, photographer and artist Vassilis Stenos. The two also own DV FOOD ARTS CONSULTING, a food marketing company thay produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece. Diane is alaso consulting chef at New York’s most popular Greek restaurant, Pylos. She is the author of 19 books on Greek and Mediterranean cuisine, including: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook and Aegean Cuisine.

In Greek: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah

If you are a devoted fan of the traditional, cook the eggplant over a wood fire – or add wood chips to a charcoal grill and cook it for that deep, smoky taste. This version is easier and delivers a tasty result, and includes chopped tomatoes.Eggplant salads and appetizers are the salads and appetizers made primarily of eggplants (aubergines). There is variety of such dishes throughout the cuisines of different regions and countries of the world.Eggplant salad, Salată de vinete or Vinetta is a both Hungarian and Romanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants, sunflower oil and chopped onions. The eggplants are grilled until they are covered with black ash crust. The crust is cleaned off and the remaining cooked eggplant is mashed with a blunt, thick wooden knife on a wooden platter (using a metal knife will turn the eggplant flesh black). The eggplant mash is mixed in a bowl, stirring continuously, with sunflower oil, chopped onions and salt. The mix is beaten vigorously. Crushed garlic and ground pepper may be added too. Instead of oil, mayonnaise can be used.

In Bulgaria a typical eggplant appetizer is kyopolou, it is made with roasted aubergines and red peppers.

In Russia and Ukraine, a category of similar dishes is known as baklazhannaya ikra (Russian: баклажанная икра, literally “eggplant pâté” (Note that “ikra” in this context means “puree”, mashed “ragout” or “pâté” rather than the homonym “caviar”) and some versions add chopped tomatoes to the basic recipe.[5] Another eggplant salad popular in Russia is called kh’e iz baklazhanov (Russian: хе из баклажанов, and it is probably influenced by Korean cuisine). Eggplant kh’e is based on julienned (instead of mashed) cooked aubergines and other vegetables, prepared with concentrated vinegar. After adding the vinegar, it is set aside for several hours to cure before eating.

Duration : 0:2:35

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Technorati Tags: arts, aubergines, beauty, crafts, dance, diet, dips, drink, eggplants, fashion, finance, finger, fitness, food, gardening, health, healthy, home, mediterranean, meze, music, oil, olive, sports, technology, vegetarian

This is the Greek Food Channel http://www.dianekochilas.com/ Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece. Name: Diane Kochilas Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she’s lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads Cookbook and Aegean Cuisine. Greek Food and lots of Greek feta!

In Greek: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah

If you are a devoted fan of the traditional, cook the eggplant over a wood fire – or add wood chips to a charcoal grill and cook it for that deep, smoky taste. This version is easier and delivers a tasty result, and includes chopped tomatoes.Eggplant salads and appetizers are the salads and appetizers made primarily of eggplants (aubergines). There is variety of such dishes throughout the cuisines of different regions and countries of the world.Eggplant salad, Salată de vinete or Vinetta is a both Hungarian and Romanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants, sunflower oil and chopped onions. The eggplants are grilled until they are covered with black ash crust. The crust is cleaned off and the remaining cooked eggplant is mashed with a blunt, thick wooden knife on a wooden platter (using a metal knife will turn the eggplant flesh black). The eggplant mash is mixed in a bowl, stirring continuously, with sunflower oil, chopped onions and salt. The mix is beaten vigorously. Crushed garlic and ground pepper may be added too. Instead of oil, mayonnaise can be used.

In Bulgaria a typical eggplant appetizer is kyopolou, it is made with roasted aubergines and red peppers.

In Russia and Ukraine, a category of similar dishes is known as baklazhannaya ikra (Russian: баклажанная икра, literally “eggplant pâté” (Note that “ikra” in this context means “puree”, mashed “ragout” or “pâté” rather than the homonym “caviar”) and some versions add chopped tomatoes to the basic recipe.[5] Another eggplant salad popular in Russia is called kh’e iz baklazhanov (Russian: хе из баклажанов, and it is probably influenced by Korean cuisine). Eggplant kh’e is based on julienned (instead of mashed) cooked aubergines and other vegetables, prepared with concentrated vinegar. After adding the vinegar, it is set aside for several hours to cure before eating.

Duration : 0:2:24

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Technorati Tags: arts, beauty, crafts, dance, drink, fashion, finance, fitness, food, gardening, health, home, music, sports, technology

A lovely day spent in Kyoto at a vegetarian festival. It’s nice to see so many people sharing the same mentality about good food. Kyoto is actually a very vegetarian friendly city with many great restaurants.

Duration : 0:2:13

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Technorati Tags: Cook, cooking, dusty, Eat, eating, festival, food, health, healthy, in, Japan, Kyoto, lifeinshiga, lifestyle, meal, meals, recipe, recipes, vegetarian, veggie, wittman