Medi-Studies info for Vegetarians and Vegans

GET RECIPE:http://divascancook.com/2012/01/crispy-cajun-oven-baked-fries-recipe.html
Forget fast food fries! Make your own bangin’, healthier, oven baked fries at home. These fries bake up crispy on the outside and tender on the inside. Loaded with a ton of homemade cajun spice blend for those that like it SPICY!!! Now all you need is a juicy turkey burger (see that video recipe below) and you are set to enjoy your own homemade, healthy ” #4″

music by kevin macleod

Duration : 0:2:39

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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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My Recipes http://www.youtube.com/OriginalNakedChef

Duration : 0:9:52

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Sweet Potato Pie is one of my favorites, Vegan Sweet Potato Pies sounds even better.

Ingredients:
Vegan Sweet Potato Pie Crust:
1 1/4 cups all purpose flour
¼ cup frozen Earth Balance veggie spread
¼ cup vegetable shortening
3 tablespoons Ice water

Vegan Sweet Potato Pie Filling
2 cups cooked mashed sweet potatoes
¼ cup vegan butter, such as Earth Balance
¼ cup maple syrup
1/3 cup raw sugar
½ cup almond milk
8 oz vegan cream cheese
1 teaspoon vanilla extract
½ tsp salt
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon ginger

Directions:
Preheat to 350 degrees

Vegan Sweet Potato Pie Crust:
Cut vegan butter and vegetable shortening into all purpose flour until mixture is crumbly.
Add in ice water and combine with hands, but only until you are able to create a ball of dough.
Place the dough ball onto parchment paper and use a rolling pin to roll it out to the size of the pie pan.
Place the flattened dough into the pie baking dish and press it to the bottom and sides. Use a fork to perforate the crust all over, even on the sides.
Bake for 20 – 25 minutes, until just golden brown.

Vegan Sweet Potato Pie Filling:
Use an electric mixer to mix together mashed sweet potatoes, vegan butter, maple syrup, almond milk, vegan cream cheese, vanilla extract, nutmeg, cinnamon, and ginger. Add the sweet potato mixture to the baked pie crust.

Bake the Vegan Sweet Potato Pie for about 40 minutes.

This Vegan Sweet Potato Pie Recipe was adapted from:
Momswhothink.com
Sweet Potato Pie Recipe
http://www.momswhothink.com/pie-recipes/sweet-potato-pie-recipe.html

Duration : 0:4:28

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http://veggie-kids.blogspot.com

These easy vegan holiday treats are a breeze to make and give away as a homemade holiday gift! My special guest, Gene L. Hamilton (aka my dad!!) helps out. Check out his work at http://www.quickdrawcartoons.com or http://www.lovingpetart.com!

The Best No Bake Vegan Truffles
makes about 12 pieces

1/2 C. vegan cream cheese (I used Tofutti brand)
1 1/4 C. powdered sugar (use vegan if possible)
1/4 C. cocoa powder
1 tsp. pure vanilla extract
1/4 C. dark chocolate chips (vegan & fair-trade if you can)
powdered sugar, sprinkles, shredded coconut, chopped nuts, etc. for rolling

Blend cream cheese and powdered sugar in food processor or bowl with electric beaters until smooth.

Meanwhile, melt chocolate chips in microwave or over the stove until just melted, being careful not to burn it. Stir until smooth.

Pour melted chocolate into cream cheese mixture and blend. Add cocoa powder and vanilla, blending until completely smooth.

Place in covered container in refrigerator for at least 30 minutes to chill and harden up a bit.

Once dough is ready, form 1 1/2-2″ balls, rolling with your hands.

Next comes the fun part! Roll into your choice of toppings such as powdered sugar, sprinkles, shredded coconut, cocoa powder or chopped nuts.

Give as a gift or gobble up! These are so delicious you would never know they’re vegan. They taste like a delectable bite of gourmet frosting! Yum!!

Thanks for watching! Happy Holidays from http://veggie-kids.blogspot.com!

Duration : 0:4:22

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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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http://top-10-list.org/c/goldaffiliate

Duration : 0:0:29

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Technorati Tags: 1, Dishes, homemade, ten, top, vegetarian

http://goo.gl/uuBCY

We hope you enjoy learning how to make vegetarian pizza. This recipe came form the New Beginning Cooking recipe book. New Beginning cooking is the best quick meal ideas recipe book. for more information about this and other recipes please visit www.quickmealideas.org

Duration : 0:3:6

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Your family will happily gather ’round the table when you pass around the homestyle dishes in 101 Hearty Recipes! Recipes in Speedy & Satisfying like Cheesy Chicken & Bacon Casserole and Au Gratin Sausage Skillet come together in a snap…just 30 minutes or less! Homemade suppers in Casual & Comforting like German Style Short Ribs and Golden Parmesan Roasted Potatoes are slowly-simmered or baked until bubbly and guaranteed to be worth the wait. Other tempting delights include Raspberry Upside-Down Cake and Dark Chocolate Pecan Pie…talk about comfort food! Homemade presents are always the best, so we’ve tucked in recipes just perfect for gift-giving all year long!

Look for this cookbook in your favorite local store, or take a closer look right here: http://bit.ly/101HeartyRecipes

Duration : 0:1:54

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