Medi-Studies info for Vegetarians and Vegans

Vegan grilled cheese sounds amazing, but I think Friendly’s ill conceived idea may have been onto something. They created a Grilled cheese burger melt sandwich, so I decided to make one vegan.

Ingredients:

1 can cannellini beans, drained
3/4 cup nutritional yeast flakes
2-3 Tbsp soy sauce
1 tsp garlic powder
3 Tbsp yellow mustard
1/4 tsp pepper
1/2 cup instant mashed potato (unflavored) with 1/2 cup water
1/4 cup extra virgin olive oil
1/4 cup + 2 tablespoons vegan butter, softened
1-2 Tbsp agave syrup
2 Tbsp tahini
1/4 cup almond milk

Vegan burger pattie
Vegan sandwich bread
Lettuce
Tomato
Vegan Mayonnaise
Daiya Cheese — Vegan cheese

Directions for cheese:

The vegan cheese sauce is really simple. Add all ingredients: nutritional yeast flakes, cannellini beans, soy sauce, garlic powder, onion powder, yellow mustard, pepper, mashed potatoes, water, extra virgin olive oil, vegan butter, agave nectar, and tahini, into a blender and blend until smooth. Add almond milk and continue to blend until desired consistency is reached.

Enjoy your Vegan Grilled Cheese Sandwich Recipe, I know I did!

Duration : 0:3:48

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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 a delicious dairy-free ranch dressing using soaked cashews. From her DVD, Raw Food Made Easy.

Having a delicious, creamy salad dressing on hand makes it easier to get everyone in your household — from finicky kids to stubborn grown-ups — excited about eating their vegetables. In this video, Jennifer Cornbleet shares her raw, dairy-free version of the all-American favorite: ranch dressing.

Soaked raw cashews give this raw salad dressing its velvety texture.

Salt is a key ingredient in this simple recipe, so Jennifer explains how to select a good quality salt and reveals how the color of salt can indicate the presence of healthy minerals.

The iconic ‘ranch taste’ is achieved with tangy lemon juice and onion and garlic powders which provide a smoky, muted flavor. Commercially bottled dressings generally get their flavor profile from chemicals and artificial ingredients.

Since there is no mayonnaise base to this dressing, it’s perfect for when you want to eat raw on the go. It keeps for hours at room temperature with no concern about spoilage.

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Duration : 0:5:15

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http://veggie-kids.blogpsot.com/

This Classic Mac’N Cheese recipe is a vegan version of everyone’s favorite comfort food. Being vegan doesn’t mean you have to miss out on the good stuff!

Classic (Vegan) Mac ‘N Cheese
makes about 4-6 servings

8 oz. sea shell pasta or about 1 1/2 C. uncooked pasta (use what shape you like here)
3 Tb. flour (I recommend all-purpose for this one)
1/2 C. non-dairy butter (Earth Balance)
1 C. non-dairy milk, I used almond (you may need a bit more for a creamier sauce)
1/2 C. nutritional yeast
1/2 tsp. tumeric (for color & added health benefits)
1/2 C. Daiya cheddar style shreds
2 slices rice cheese slices (found here, I bought mine at Whole Foods)-optional
1 tsp. sea salt
ground pepper to taste

Preheat oven to 375F.
Boil pasta according to package directions. Drain & put back in pan.
In medium saucepan, melt butter over medium heat. Whisk in flour, stirring constantly as it thickens. Gradually add milk while continuing to stir. Cook for 2 minutes as it thickens, then reduce heat to low.
Stir in butter, nutritional yeast, Daiya cheese, salt & pepper. Add more milk as necessary for a creamier sauce.
Pour over cooked pasta.
Add the rice cheese slices (If you’re using them) by breaking them into bite-sized pieces and stirring them into the pasta mixture until they melt. (The result is a gooey, cheesy texture similar to a Velveeta recipe) The cheese slices are optional as it tastes great without them too.

Place in individual ramekins or 8″ x 8″ (or similar size) pan. Bake 12-15 minutes or until cheese is thoroughly melted (vegan cheese takes much longer to melt!).

*If you like it with crunchy breadcrumbs on top, just sprinkle 2 Tb. melted butter + 2 Tb. breadcrumbs mixed together on top and bake for about 15 minutes or until browned on top.

Enjoy and thanks for watching! Check out more healthy (vegan) recipes at http://veggie-kids.blogpspot.com/

Duration : 0:5:58

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Technorati Tags: classic macaroni and cheese, dairy-free, macaroni and cheese, MacNCheese, macncheese vegan, vegan kids recipes, vegetarian, veggie kids, veggiekids

Meg discovered a gourmet vegan cheese online but the shipping cost were very pricey. Lucky for us, Meg found the same cheese at the Turnip Truck in East Nashville. We did a taste test…thumbs down.

Duration : 0:2:14

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Technorati Tags: cheese, dairy-free, Gourmet, taste, test, vegan

Captain (Cap’n) Crunch Cereal is Justin Bieber’s favorite. Since I think he has the win in the bag, the vegan cupcake recipe is to celebrate Justin’s Choice Music 2011 Teen Choice Award (TCA).

Vegan Cap’n Crunch Cupcakes Recipe

Vegan Cupcake Ingredients
1 ½ cup all purpose flour
¾ tsp baking powder
½ tsp salt
½ cup vegetable oil
¼ cup white sugar
¼ cup brown sugar
1 tbsp white vinegar
½ cup applesauce
½ banana, mashed
1 tsp vanilla extract
1 cup almond milk
1 cup Captain Crunch Cereal

Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a mixing bowl, whisk together all purpose flour, baking powder, and salt.
3. In a separate bowl, whisk together vegetable oil, white sugar, and brown sugar.
4. Stir in white vinegar, applesauce, mashed banana, vanilla extract, and almond milk.
5. Mix together almond milk mixture and flour mixture,
6. Fold in Captain Crunch Cereal.
7. Distribute the cupcake mixture through a cupcake pan.
8. Bake for 20 — 25 minutes.

Yields: 12 cupcakes

Vegan Buttercream
Ingredients
1/4 margarine
1/4 shortening
1 3/4 powdering sugar
1/2 tsp vanilla extract
1 1/2 tbsp almond milk
Black food or icing coloring

Directions:
1. Beat together margarine and shortening until well combined.
2. Slowly mix in powdered sugar until fluffy.
3. Lastly add in vanilla extract and almond milk or soy milk or whichever non dairy milk alternative you decide to use.
4. Color appropriately

http://www.chow.com/recipes/10856-vegan-fluffy-buttercream-frosting

Fondant Recipe, Ingredients, and Directions
Just Buy It! It’s so much easier. I use Satin Ice – It’s Vegan

Eat Responsibly! The 2000 calorie diet is based on the average American, and the American is probably not you. Learn about calories and to make them work for you!

Vegan Captain Crunch Cupcakes Recipe

Blog: http://www.thesweetestvegan.com
Facebook: http://www.facebook.com/sweetestvegan
Youtube: http://www.youtube.com/thesweetestvegan
Twitter: http://www.twitter.com/sweetestvegan
Email: thesweetestvegan@yahoo.com

Duration : 0:4:9

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The Sloppy Vegan Cooking Show’s purpose is to demonstrate quick, healthy plant-based meals that are design to be cooked in 5-15 minutes with simple foods from your regular grocery store. Today’s show was “Spinach Mushroom Quesadilla.” Kirk Hamilton is your host of the “Sloppy Vegan” and author of “Staying Healthy in the Fast Lane” now available at 40% off at http://www.prescription2000.com

Duration : 0:10:37

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Macaroni and Cheese was always one of my favorite Sunday and Holiday dishes, but vegan cheese? I love cheese, and it is by far the hardest thing I gave up when I went vegan. Well, sacrifice no more, because today I am making Vegan Mac and Cheese for my Vegan Vegetarian Thanksgiving celebration.

Ingredients to make vegan mac and cheese:
6 cups cooked macaroni pasta
1 can cannellini beans, drained
3/4 cup + ¼ cup + ¼ cup nutritional yeast flakes
2-3 Tbsp soy sauce
1 tsp garlic powder
3 Tbsp yellow mustard
1/4 tsp pepper
1/2 cup instant mashed potato (unflavored) with 1/2 cup water
1/4 cup extra virgin olive oil
1/4 cup + 2 tablespoons vegan butter, softened
1-2 Tbsp agave syrup
2 Tbsp tahini
almond milk
2 tablespoons dried parley flakes
½ cup panko breading

Directions on how to make vegan mac and cheese:

Boil Macaroni noodles per the directions on the box. Try to reach an al denta consistency which is about 10 minutes boiling time.

While the Macaroni is boiling . . .
The vegan cheese sauce is really simple. Add all ingredients: nutritional yeast flakes, cannellini beans, soy sauce, garlic powder, onion powder, yellow mustard, pepper, mashed potatoes, water, extra virgin olive oil, vegan butter, agave nectar, and tahini, into a blender and blend until smooth. Add almond milk and continue to blend until desired consistency is reached.

Mix the vegan cheese sauce with the cooked, drained macaroni pasta. And you are kinda done. But the is an optional step. Turn the oven on medium Broil. Mix nutritional yeast flakes, melted vegan margarine, and panko breading. Sprinkle the bread mixture over the top of the mac and cheese casserole. Place the vegan mac and cheese in the oven until the top is golden brown, about 5 — 7 minutes.

Enjoy your Vegan Macaroni and Cheese, I know I did!

This Vegan Macaroni and Cheese Recipe was adapted from Healthy Happy Life
Fake Out Mac n’ Cheese
http://kblog.lunchboxbunch.com/2011/08/fake-out-mac-n-cheese.html

Duration : 0:4:24

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http://fitfortwo.tv

You can use whatever pasta you want. We used organic rice pasta.
The success is in the vegan cheese sauce.
In a BlendTec combine the following ingredients by pushing the “sauce” button:
– 2 avocados (skin & pit removed)
– 1/2 cup raw cashews (soaked in water 4 hours prior)
– 200 ml coconut milk
– 1/4 cup nutritional yeast
– 1 Tbsp paprika
– 1 tsp tumeric
– 1 tsp apple cider vinegar
– 1 tsp tamari
– salt and pepper to taste

Mix into cooked and drained pasta with a package of your favourite flavour of Daiya vegan “cheese” shreds.

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http://twitter.com/fitfortwo

Duration : 0:3:34

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Technorati Tags: alun evans, blendtec, Brock Picken, comfort food, cooking, dairy-free, Daiya, daiya cheese, eating, egg free, fit for two tv, fitfortwo.tv, fitfortwotv, food, gluten free, gluten free diet, health, high protein, Kitchen, mac & cheese, marta picken, organic garage, pasta, recipe, rice noodles, vegan, vegan cheese, vegetarian, Vlog, wheat-free, will it blend

This is an amazing dish that will make your taste buds sing. So creamy and savory and raw (use warm water for maximum rawness). Its one of our favourites when we feel like an uncooked dinner treat.

Duration : 0:3:54

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Dale Buchanan of Dale’s Raw Foods shows you how to make RAW High Protein Chocolate Pudding.

Recipe:
- 1/2 avocado
- 1 banana
- 6 oz coconut water
- 1 scoop Dale’s Raw Protein – chocolate
- 1 tbsp raw cacao powder
- Optional: top with Goji Berries, chia seeds, raw cacao nibs

For more recipes, download “8 Easy Raw Vegan Snacks” from http://dalesrawfoods.com

Also check out http://dalesrawprotein.com and http://dalesrawproteinbar.com

Blog: http://dalesrawfoods.com/blog

Duration : 0:4:37

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Technorati Tags: chocolate, cooking, dairy-free, dales raw foods, gluten free, Kitchen, Raw Cacao, raw food, raw food snacks, raw protein meal, raw pudding, raw vegan pudding, recipe