Medi-Studies info for Vegetarians and Vegans

Chinese almond cookies are a great recipe to make for Chinese New Year. And, Chinese almond cookies can easily be made vegan.

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Ingredients:
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup vegan margarine
1/2 cup vegetable shortening
3/4 cup raw sugar
1/4 cup applesauce
2 1/2 teaspoons almond extract
1/4 pound whole almonds, blancehed

Directions:

Preheat oven to 325 degrees Fahrenheit.

In a large mixing bowl, cream together vegan margarine, vegetable shortening, and raw sugar.

Add in applesauce and almond extract, and continue to mix.

Shift in all purpose flour, baking powder, baking soda, and salt.

Mix slowly for 1 minute, then increase speed of mixer to about medium until all the ingredients come together to form a dough.

Use a cookie scooper to scoop the almond cookies out onto a cookie sheet. Lightly press the vegan dough rounds with your thumb to flatten them for even cooking and to create an indentation for the almonds.

Place 1 almond in the indentation of each vegan almond cookie. Bake for 15 minutes until cookies are puffed up and brown.

Place on cooling sheet to cool and store in an air tight container at room temperature.

Duration : 0:1:42

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View full recipe at: http://www.manjulaskitchen.com/2011/08/01/chocolate-brownie-eggless-vegan/
Ingredients
1/2 cup vegetable oil
1/2 cup cocoa powder
1 cup sugar
1/2 cup silken tofu
2 teaspoons vanilla extract
1/2 cup all purpose flour (maida, plain flour)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup chopped walnuts

Learn how to make Chocolate Brownie (Eggless & Vegan) Recipe by Manjula

Duration : 0:6:8

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In this video, Betty demonstrates how to make a hearty and healthy Mexican-Style Black Bean Soup. It is made in a slow cooker from canned goods, along with a few herbs and spices. It is super easy, and makes a large amount for your family or for college students who are looking for a great meal that is easy on the budget.

Ingredients:

(2) 15-oz. cans black beans, rinsed and drained
7 oz. can chopped green chiles (You may use [2] 4.5-oz. cans instead.)
14 ½ -oz. can Mexican-style stewed tomatoes, chopped, but undrained
14 ½-oz. can stewed tomatoes, chopped, but undrained
11-oz. can sweet whole kernel corn with green and red peppers, drained. (You may use regular whole kernel corn.)
4 green onions, sliced
2 to 3 tablespoons chili powder (Start with 2 tablespoons, and increase as desired.)
1 teaspoon ground cumin
½ teaspoon garlic powder

Combine all ingredients in a slow cooker. Cover and cook on HIGH for 5 to 6 hours. Taste for flavorings during the last hour of cooking, and adjust to your taste, if desired. You may serve this with tortilla chips, crackers, or cornbread. I served mine with Onion-Cheddar Cheese Cornbread Sticks—delicious!!! I think you will really like this warming soup during the cold days of winter! Enjoy!!! –Betty 

Duration : 0:8:50

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In this video, Betty demonstrates how to make Stewed Tomatoes. This is the time of year that we have an abundance of tomatoes and green peppers. This is a recipe that I created about 35 years ago to use our over-supply of vegetables, and it has turned out to be a very nice side dish or an addition to soups and stews. It is very light and also tasty, and you can control the ingredients to keep it natural and healthy. It is also great for dieters.

Ingredients:

1 ½ tablespoons extra virgin olive oil
½ cup green bell pepper, chopped
½ cup onion, chopped
½ cup celery, chopped
1 tablespoon cornstarch
4 cups tomatoes (any variety), peeled and coarsely chopped (I do not remove the seeds, but you may choose to do that. If you need a quick and easy way to peel tomatoes, please check my Quick Tip 75 on peeling tomatoes.)
½ teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper

Drain 4 cups chopped tomatoes, pressing to get as much juice from them as possible, and place the juice in a measuring cup or small bowl. Set tomatoes and juice aside. In a large, deep skillet, place 1 ½ tablespoons olive oil. Add ½ cup chopped green pepper, ½ cup chopped onion, and ½ cup chopped celery. Saute vegetables in olive oil until crisp-tender, but not browned. Add 1 tablespoon cornstarch to reserved tomato juice. Mix thoroughly. Add tomato-cornstarch mixture to sautéed vegetable mixture. Stir quickly and completely to combine. Stir in ½ teaspoon sugar, ½ teaspoon salt, and ½ teaspoon ground black pepper. Add the reserved 4 cups of tomatoes, and stir until well combined. Cook on stove top over low heat for 15 minutes, or until vegetables are done to your taste and sauce has thickened a bit. Ladle the Stewed Tomatoes into a nice serving bowl. Serve while hot into individual serving bowls. This makes a great accompaniment to almost any entrée, and it is quick, easy, and nutritious. Enjoy! –Betty 

Duration : 0:9:2

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More at http://www.vega-licious.com/

Chef AJ’s presentation songs at the Health and Wellness Conference 2011.

Duration : 0:3:16

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vegan food cookies
happyherbivore’s website
http://happyherbivore.com/2011/12/soft-molasses-cookies/

Duration : 0:6:10

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In this video, Betty demonstrates how to make a nutritious, diet-conscious Colorful Chickpea Salad. This salad has chickpeas (garbanzo beans), English cucumber, green bell pepper, red bell pepper, cherry tomato halves, cilantro and some spices, and is drizzled with lighter flavor olive oil. It is colorful and appealing, and you can have quite a large serving without spoiling your New Year’s diet!

Ingredients:

16 oz. can chick peas (garbanzo beans), drained, rinsed, and dried with a paper towel
1/2 English cucumber, sliced in half-slices (You may use a regular cucumber, if you prefer.)
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 of a 10-oz. container of grape tomatoes, halved (You may use cherry tomatoes.)
1/4 cup chopped cilantro
1/2 teaspoon garlic powder
1/2 teaspoon seasoned pepper (You may use freshly ground black pepper.)
1/4 teaspoon salt
1/4 cup lighter flavor olive oil
Drain and rinse a 16-oz. can of chick peas, Pat dry with a paper towel. Place into a large mixing (or serving) bowl. Add 1/2 of and English cucumber, sliced into half-slices, 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, 1/2 of a 10-oz. container of halved grape tomatoes, and 1/4 cup chopped cilantro. Stir to combine. Sprinkle 1/2 teaspoon garlic powder, 1/2 teaspoon seasoned pepper, and 1/4 teaspoon salt over the top. Stir again, to combine flavors. Drizzle about 1/4 cup lighter flavor olive oil over the top, and fold it into the salad. You may serve this salad immediately, but it is actually better if you cover it with plastic wrap and place it in the refrigerator for about 4 hours, or until ready to serve. This is a nutritious, low calorie salad that is beautiful, and you will love the blend of flavors. It can serve as an entire meal! Enjoy!!! –Betty

Duration : 0:10:0

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Crunchy Vegetable Nuggets are delicious as a side dish or snack. Easy to prepare using basic ingredients, this is a great recipe to help with kids who are a bit fussy with eating vegetables! Make them smaller and serve as a party snack, or add extra ingredients (bacon, cheese etc) for an even more tasty meal!

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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:

1kg Mashed Potato
2-3 Cups of Frozen Mixed Vegetables (Peas, Carrot, Corn, Etc)
Salt and Pepper
2 Eggs (Lightly Beaten)
1 Cup of Flour
2 Cups of Corn Flakes (Finely Crushed)

Preperation Time: 5 minutes
Cooking Time: 30 Minutes

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)

Music by Kevin McLeod (Used with Permission)
http://incompetech.com

Duration : 0:5:52

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http://SupremeMasterTV.com • VEG860; Aired on 21 Jan 2009
Miyoko Schinner, an author, chef, and cooking instructor, has been creating and promoting the healthful vegetarian/vegan cuisine for over 30 years. She is the author of three vegan cookbooks and is a former contributor to publications- such as Vegetarian Times Magazine.

• INGREDIENTS: (For all ingredients, please use organic versions if available)

Vegan Triple Chocolate Ganache Cake:
2 cups whole wheat pastry flour (or unbleached white flour)
1 teaspoon baking soda
½ teaspoon sea salt
1 cup Dutch processed cocoa powder
½ cup oil (canola or grape seed oil)
1 cup maple syrup
1 teaspoon vanilla extract
1 cup water

Chocolate Vegan Butter Cream:
8 ounces vegan dark/bittersweet chocolate
¼ – ½ cup maple syrup
12 ounces regular or soft tofu (or silken)
Vanilla extract
1 cup vegan butter

Chocolate Ganache:
4 ounces vegan dark/bittersweet chocolate
½ cup soy milk creamer (or soy milk)
• Please share those videos through facebook and other means. Subscribe, comment and like it are fully appreciated. The videos are in the public domain and free to use in any beneficial way. Download Link: http://video.godsdirectcontact.net/download/2009.01.21/Vegetarianism_2009.01.21_860.wmv

Duration : 0:13:8

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For the recipe and more information go to: http://www.thatsvegetarian.com
A better title would be Dreamy Creamy Grapefruit-Orange-Lime-Lemon Pie because all of those citrus varieties work! I do have to admit I didn’t try to juice kumquats
to see if the recipe worked with them. I wonder how many it would take to obtain a half a cup of juice? If you know, please post on YouTube, Facebook, or Twitter!!!

Citrus fruits are rich in Vitamin C (as we all know) and folic acid, as well as being a good source of fiber. They have many more nutrients. Read more about lemon nutritional facts.

Fat content is lower than other lemon pie recipes by using low fat graham crackers, no butter in the crust, and egg whites with only one full egg instead of 2 full eggs. As with many recipes, you can change it to make it your own by using a different citrus fruit, adding butter to the crust or additional egg yolk to make it a little more custard like.

Want a wine to pair it with? Try a Vouvray, such as a Chenin Blanc, or an Alsace Gewurztraminer.

Watch the video, print the recipe, prepare any one of the dishes and you’ll find yourself saying “That’s Vegetarian?!”

Hosted by Karen Bukolt
Produced by Karen Bukolt and Mike Quick
Production facilitated by Quick ONE Media, http://www.quickonemedia.com
Website design http://www.Oscorp-ink.com

Duration : 0:4:56

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