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
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
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
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!
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
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
Genetically Modified foods are edible genocide! I truly believe that genetically modified food is part of the reason so many people are coming up with cancer, and many other ailments, but dont take my word for it, do your own research. Here are some sources to start with.
http://www.non-gmoreport.com/whatisnon-gmo.php
http://www.utne.com/2004-06-01/frankenfood.aspx
RECIPE
1/3 cup water
1/4 cup vanilla almond milk (or your fav vegan milk)
1 tsp. vanilla extract (optional)
1/3 cup vegan sugar (or your fav dry sweetener)
1/4 cup of cooking oil or melted vegan butter
2 Tbsp. ground flax (or egg replacer)
1/2 tsp. salt
1 cup pastry flour or (All purpose flour)
1 cup of Organic Blue Cornmeal
4 tsp. of baking powder
PREHEAT THE OVEN TO 400 DEGREES
MIX WET, THEN DRY,
FOLD TOGETHER GENTLY
ADD TO YOUR PREHEATED PAN OR SKILLET FOR ABOUT 25 MINUTES TO YOUR PREHEATED OVEN.
In this video, Betty demonstrates how to make a delightful Southwestern side dish—Sauteed Zucchini with Corn and Green Chilies. If you are a fan of Tex-Mex food, you will love this recipe!
Ingredients:
2 medium-sized, fresh zucchini squash, diced
1 medium-sized onion, sliced into rings
2 tablespoons extra virgin olive oil
11 oz. can corn (This can be whole kernel corn, Mexicorn, or Southwestern corn. I used Southwestern corn.)
2 tablespoons drained, diced green chiles (Add green chiles to taste. I used ¼ cup, and that is quite hot!)
1 teaspoon garlic salt
½ teaspoon salt
½ cup shredded sharp Cheddar cheese (optional)
Place 2 tablespoons of olive oil in a medium-sized saucepan. Add 2 zucchini squash (diced) and 1 onion (sliced in rings), and saute until slightly tender. Add 11 oz. can of corn, 2 tablespoons diced green chiles, 1 teaspoon garlic salt, and ½ teaspoon salt. Simmer, stirring occasionally, until flavors are blended—about 10 minutes, or to your taste. You may add ½ cup shredded Cheddar cheese and stir to melt, or serve the shredded cheese, sprinkled on top of each individual serving. I hope you enjoy these calabacitas con chile verde!
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.
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.
More at http://www.vega-licious.com/
vegan food cookies
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!
ONE POT CHEF COOKBOOK – NOW AVAILABLE:
http://SupremeMasterTV.com • VEG860; Aired on 21 Jan 2009
For the recipe and more information go to: http://www.thatsvegetarian.com
Genetically Modified foods are edible genocide! I truly believe that genetically modified food is part of the reason so many people are coming up with cancer, and many other ailments, but dont take my word for it, do your own research. Here are some sources to start with.
In this video, Betty demonstrates how to make a delightful Southwestern side dish—Sauteed Zucchini with Corn and Green Chilies. If you are a fan of Tex-Mex food, you will love this recipe!