Medi-Studies info for Vegetarians and Vegans

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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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MORE VIDEOS: http://www.youtube.com/playlist?p=PL68574BD5B7E675F4
SHARE MY CHANNEL: http://www.youtube.com/share?u=canadianstudmuffin
SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=canadianstudmuffin
MY TWO OTHER COMEDY CHANNELS:

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CANADIAN STUDMUFFIN ON FACEBOOK: http://www.facebook.com/thecanadianstudmuffin
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Duration : 0:12:3

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http://www.peacethunder.com
Healthy Vegan cooking show #1: how to make MILK free EGG free healthy delicious coco-nut cake, 100% vegan. Tutorial is in English, Farsi, Turkish.

Duration : 0:5:14

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View full recipe at http://www.manjulaskitchen.com/2011/11/30/stir-fry-collard-greens/

Learn how to make Stir-Fry Collard Greens Recipe by Manjula.

Ingredients:
About 8 collard green leaves or 4 cups sliced
1 tablespoon oil
1 teaspoon cumin seeds (jeera)
4 whole red chilies
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon shredded ginger
1 teaspoon lemon juice

Duration : 0:4:57

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Join Dana Slatkin, AKA “The Beverly Hills Farmgirl,” as she serves up this playlist of her favorite Winter Meals. These healthy dishes will please vegetarians and carnivores alike and will keep the family satisfied all season long. See the full playlist here: http://www.youtube.com/playlist?list=PL113EDF9FE4B675E0

Also be sure to check out Dana’s site:
http://www.danaslatkin.com

Duration : 0:0:36

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http://SupremeMasterTV.com • BMD871; Aired on 1 Feb 2009, video take * Tomato & Cucumber Salad with Japanese Mustard Dressing – January 2009
Supreme Master Ching Hai turns the very simple everyday food into an appetizing and presentable meal who shares useful kitchen tips and reminds us that cooking is an art which does not always have to be fancy, but if made from love, we can always make the simplest things special. Learn how to make these quick and easy dishes — oven-baked zucchini lasagna, a beautiful mango hat (for eating only!), nutritious wholemeal bread with vegan butter, and a colorful tomato and cucumber salad with a smooth Japanese mustard dressing!

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

Vegan Zucchini Lasagna:
1½ -2 zucchini
Vegan butter
400 grams silken tofu
20 centiliters of soy gratin sauce
1 tablespoon vegetable bouillon powder
1 tablespoon mushroom seasoning
½ tablespoon of ground pepper (black or white)

Wholemeal Bread with Vegan Cream Cheese:
Wholemeal bread
Vegan cream cheese

Tomato and Cucumber Salad with Japanese Mustard Dressing:
Tomato
Cucumber
Japanese mustard dressing
A few dashes of Maggi
• 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/2009.02.01/Between_Master_and_Disciples_2009.02.01_871.wmv

Duration : 0:28:22

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http://SupremeMasterTV.com • VEG1572; Aired on 3 Jan 2011
Being a world renowned chef, author and lecturer on vegan nutrition and cooking, Chef Brook Katz has helped improve the life of thousands of people. He has even prepared a vegan luau for the King of Tonga, in addition to cooking for politicians and celebrities. He is going to show how to make basic seitan from which many delicious and wonderful dishes can be made.
• INGREDIENTS: (For all ingredients, please use organic versions if available)

Batter:
5 cups vital gluten flour
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons dried sweet basil

Liquids:
5 cups filtered water
½ cup tamari
1 teaspoon liquid smoke

Stock:
1 cup tamari
3 tablespoons rice syrup, sorghum, or molasses
Filtered water to fill half of 12 quart pot
• 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.suprememastertv.com/daily/2011.01.03/VEG1572.wmv

Duration : 0:18:56

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http://www.ecovegangal.com. Whitney shares ideas on what vegan food to eat on Thanksgiving and other holidays

Duration : 0:8:1

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http://www.Dedemed.com Best Tomato Cucumber and Onion Recipe, a popular Mediterranean and Middle Eastern salad recipe from http://www.DedeMed.com.

Duration : 0:5:19

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This vegetable chili recipe is an easy meal in one dish that’s hearty and healthy, too.

Hi, I’m Stephanie Gallagher, the Iron Chef Mom, and today, we’re making an easy vegetable chili recipe.

For this recipe, you will need:

2 Tbsp. olive oil
1 large onion, diced
1-1/2 cups diced red, green and yellow peppers
kosher salt and freshly-ground black pepper, to taste
3 cloves garlic, minced
2 cups broccoli florets
8 oz. sliced mushrooms
2 16 oz. jars salsa
1 14 to 16 oz. can black beans, drained and rinsed
1 14 ro 16 oz. can pinto beans, drained and rinsed
1 Tbsp. chili powder
1 Tbsp. cumin
1 quart prepared red pepper and tomato soup or plain tomato soup (not condensed)

Place the olive oil and onions in a dutch oven. Add the peppers, and give the vegetables a stir. Add salt and pepper, and let the vegetables sweat for about 5-8 minutes until softened.

Add the garlic, and give it a good stir. Now add the broccoli, mushrooms, salsa, black beans, pinto beans, chili powder and cumin.

Stir well, then add the red pepper and tomato soup.

Bring to a boil, then reduce the heat to medium-low, cover partially, and simmer for about 15 minutes. Uncover, and simmer until thickened, about 10 more minutes.

Serve the vegetarian chili with shredded cheddar cheese.

Thanks for watching. For more great recipes just like this one, join me at http://www.TheIronChefMom.com

Duration : 0:2:15

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