vegetarian vegan recipes
Posted in Vegan Stuff on 06/01/2011 10:47 pm by adminVegetarian Vegan recipes
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Lentil Burger Recipe - Healthy Vegan Recipes On Video
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Vegetarian Vegan Recipes: Easy & Healthy Standby Recipes For Your Vegan Kitchen
Have you ever heard the saying, "Keep it simple...stupid?" In this article you'll learn a few simple and delicious vegan recipes to add to your standby recipe collection. Plus you'll learn two beverage recipes to add to your daily routine for energized, healthy vegan living.
Breakfast: Wake up with a glass of water with lemon. Slice a quarter of a lemon and squeeze it into an eight ounce glass of water. Add a very small pinch of cayenne pepper powder. Lemon has a positive affect on balancing your body's pH while cayenne pepper powder has beneficial detox power.
After 20 minutes, enjoy the following "green drink."
In a blender or a 16 ounce glass with a lid or a Zyliss shaker, combine the following ingredients:
- 6 to 8 ounces of pure water
- 4 ounces of original or unsweetened rice milk
- 1 scoop of "green drink" powder (cleanses vital organs, alkalizes your pH, there are many options for green drink powder at your local health food store.)
- 1 tablespoon of liquid chlorophyll. Mint flavored chlorophyll can also be used.
- 1 tablespoon of flax seed oil (Essential omega 3, 6, & 9 fatty acids, promotes whole body well-being) Hemp seed oil can also be used for these benefits.
- 1 tablespoon of pure soy lecithin granules (supports brain & nerve function & energy production)
- 2 ounces of aloe vera juice or gel (supports digestion, organ and tissue function)
About a half hour after the green drink, a bowl of cereal is an easy standby. One recommendation for cereal is Nature's Path Hemp Plus granola combined with a rice, almond, or coconut milk.
Here's a tip: Whichever cereal you choose, make sure the ingredient list does not include high fructose corn syrup. High fructose corn syrup has been linked to increasing risk of obesity and diabetes.
Anytime Snack # 1: The combination of goji berries, raw chocolate nibs, and almonds will give you an antioxidant boost. Almonds are also a healthy source of fat, which is ideal for energy that lasts.
Lunch: Sandwiches and wraps are easy standby vegan lunches. The ingredients for this routine lunch option makes your grocery store list easy to remember.
For sandwiches and wraps, combine any combination of: a vegan bread or wrap with vegan mayo, mustard, hummus, avocado, spinach, alfalfa sprouts, tomato, and onion. Vegan meat substitutes can imitate deli slices if you are new to being vegan.
Anytime Snack # 2: The Avocado Bowl. Avocado is an alkaline food, which means it is good for your body's pH. After cutting an avocado in half and loosing the pit, two bowl-like spaces will remain. You'll enjoy adding fresh salsa or tabouli and then spooning up the goodness.
Dinner: Begin with a side salad that includes spinach, romaine lettuce, slices of radish, cucumber, and tomato. Add a generous amount of parsley. For a simple salad dressing, combine one teaspoon of olive oil with one teaspoon of apple cider vinegar.
An easy standby vegan dinner recipe is whole wheat pasta or brown rice pasta combined with an organic red pasta sauce. If you are new to being vegan, check your local health food store for imitation meatballs. Adding these will make your pasta meal more hearty. Or, if imitation meat products don't tempt your taste buds, try adding steamed broccoli to your pasta dish for additional fiber.
About the Author
Visit http://www.StreetSmartVegan.com to get your copy of Street Smart Vegan - A Simple Guide to Going Vegan. Vegan tips and easy vegan recipes await!
Jay Wesley Anderson, author of Street Smart Vegan, helps new vegans go vegan and vegetarians go totally vegan.
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Another Fork in the Trail: Vegetarian and Vegan Recipes for the Backcountry $7.39 Packed with lightweight mouthwatering recipes for backcountry adventurers Another Fork in the Trail is focused on delicious easy-to-prepare recipes for those following vegetarian and vegan diets. It includes more than 120 recipes all of which survived Laurie Ann Marchs rigorous testing both at home and in the backcountry. Many of the recipes are gluten-free as well and thus suitable for the growing number of those suffering from celiac disease. From flavorful lunches such as roasted tomato dip to hearty dinners such as vegetable ratatouille many of the recipes are prepared and dried at home saving valuable time at camp. With recipes for desserts and baked goods in addition to the staples the book covers menu planning and recipe creation and discusses other important considerations for the vegetarian and vegan outdoor adventurers. |
