Medi-Studies info for Vegetarians and Vegans

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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Technorati Tags: CHRISTMAS, Christmas dessert, christmas dessert vegan, family cooking, holiday baking, holiday dessert, homemade, Merry, presents, truffles, vegan dessert, vegan holiday, vegan kids, veggie kids, veggiekidsblog, veggiekidsblogspot

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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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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Vegan Lemon Bars Recipe by The Sweetest Vegan

LaneVid http://youtube.com/LaneVid is an awesome YouTuber that I had the pleasure of meeting at VidCon. And since he made a Maze for me on his channel, I had to return the favor by making him a vegan dessert with his favorite flavor, lemon! These Vegan Lemon Bars are for you Lane.

Here’s the Maze, solve it if you can: http://twitpic.com/6unjt6/full

Vegan Lemon Bars Recipe

Crust:

4 cups all purpose flour
2 cups vegan margarine
1 cup raw sugar

Topping:

3 tablespoons agar flakes
1 1/3 cup water
1 cup raw sugar
1 cup lemon juice
1/2 tablespoons all purpose flour

How to make Vegan Lemon Bars:

Preheat the oven to 350 degrees (F). Line a 9 by 13 inch baking pan with heavy duty foil and lightly grease or spray with baking spray.

Crust:
In a large mixing bowl, stir together flour and sugar. Then stir is melted vegan margarine to make crust dough.

Next, press crust mixture into the baking pan, being sure to press the mixture on the sides to assure that the crust holds the topping. Bake for 20 minutes, or until lightly browned.

Topping:
In a medium saucepan, soak agar flakes in water for 15 minutes.

Mix flour in with the lemon juice until it is well dissolved.

Boil agar for 10 minutes, until flakes are completely dissolved.

Reduce heat to medium and low boil. Whisk in raw sugar and lemon juice mixture until well combined.

Pour mixture into pre-baked crust and refrigerate for at least 3 hours. The filling should only be slightly jiggly and set. Remove Lemon bar slab from baking pan, using flour to lift. Slice into squares, dust with confectioners sugar, if you choose, and serve. Enjoy.

Thank you LaneVids for the Maze and the video idea, Vegan Lemon Bars Recipe.

Recipe ideas from:
Passionate Homemaking Healthy Lemon Bars

http://www.passionatehomemaking.com/2010/08/healthy-lemon-bars.html

Culinate Fluffy Lemon Bars

http://www.culinate.com/books/collections/all_books/baking_with_agave_nectar/fluffy_lemon_bars

No Meat Athlete Sweet-Tooth Friday: Vegan Lemon Bars from Vegan

http://www.nomeatathlete.com/vegan-lemon-bars/

Oops, I ate too much . . . Vegan Lemongrass-Lemon Bars, with Coconut Shortbread Crust

http://oopsiatetoomuch.blogspot.com/2011/04/vegan-lemongrass-lemon-bars-with.html

Blog

http://thesweetestvegan.com

Twitter
@sweetestvegan

Facebook
/sweetestvegan

Duration : 0:5:30

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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!

Duration : 0:6:45

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In this video, Betty demonstrates how to make a gorgeous and healthy Black Eyed Pea Salad. It is a great, light summertime delight that you will enjoy whether you are watching your calories or not!

Ingredients:

(2) 15-oz. cans black eyed peas, drained and rinsed (You may cook an equivalent amount of dry black eyed peas, according to package instructions, if you prefer.)
2 cups chopped Roma tomatoes (Any variety of tomato is fine.)
1 cup chopped green pepper
½ cup chopped onion
½ cup rice vinegar
2 teaspoons sugar (You may use sugar substitute to lower the calories.)

In a medium serving bowl, combine 2 cans black eyed peas, 2 cups chopped tomatoes, 1 cup chopped green pepper, and ½ cup chopped onion. Mix well. In a small bowl, combine ½ cup rice vinegar and 2 teaspoons sugar. Pour over pea mixture and toss. Chill at least 30 minutes before serving. This is a colorful and nutritious salad, and it is also very tasty! Enjoy!!! –Betty 

Duration : 0:6:51

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