vegetarian vs vegan

vegetarian vs vegan

vegetarian vs vegan

I want a family dinner for my new family ... A raw vegetarian or vegan is not sure.?

My boyfriend and I have been together for a year, and I'm wanting to have a dinner for them. Nothing fancy just homey and welcoming. My problem is my bf's cousin is a vegetarian. I have heard that not eating the eggs either, soo I'm guessing I need to find something w / o cheese and milk too. I need suggestions easier. I do not have a budget that can afford to buy Luxury all vegans and the like. All I can offer something that will satisfy your palette cousins and others who like their dishes abound. Can anyone help the recipes and also enlightening me some advice. I am looking for a tree is, appetizer and dessert. I'm a little intimidated by this, LOL I love my cheese. They have few vegetables in trees, but they contain cheese, milk of all things good. N gourmet and long things please. Easy cheap and satisfying. Thanks ahead time. V

Lombard WITH OLIVE OIL MARINADE makes 4 servings Ingredients: 9 ounces (250 grams), red cabbage 3 tablespoons vinegar 3 tablespoon olive oil 1 tablespoon sugar 2 tsp soy sauce Dash of pepper Method: 1. Julienne cabbage. Blanch and drain. 2. Combine vinegar, olive oil, sugar, soy sauce and pepper well. 3. Mix cabbage in vinegar mixture. Let stand until cool. Notes: Make sure the drain cabbage well before marinating. Spicy Italian MUSHROOMS 6 Ingredients: 2 cups fresh mushrooms (sliced) ½ cup fat-free Italian dressing 1 large onion (chopped) butter spray methods: Marinate mushrooms dressing at least 1 hour or overnight, stirring occasionally. In a nonstick skillet, sauté onion in butter spray. Drain mushrooms and add to onion. Continue cooking over medium heat until mushrooms are tender but not limp. BAKED ONION RINGS Serves 4 Ingredients: 2 egg large egg 1 sweet yellow onion (cut into rings) 1 / 3 cup bread crumbs Salt and pepper to taste Method: Mix the egg whites, salt and pepper to taste. Dip onion rings to the egg mixture and coat with breadcrumbs. Place in single layer on greased baking sheet. Bake 10 minutes at 450 degrees. ONION CREAM Serves 6-8 Ingredients: 4-6 mild onion medium (thinly sliced) 3 tablespoons butter salt 1 cup milk 3 eggs Method: In skillet, sauté onion in butter for 20-30 minutes. Cool. In a bowl whisk together milk and eggs. Add the onion and transfer to greased baking dish. Bake 40-50 minutes at 325 degrees or until light golden. PARSLEY NEW PAPA Ingredients: 2 cans (16 ounces each) sliced new potatoes (drained) ¼ cup margarine (melted) 6 tablespoons fresh parsley (chopped) Method: Place potatoes in pan with butter. Combine margarine and parsley and pour over potatoes. Bake 20 minutes at 350 degrees. Season to taste. HOT CABBAGE Serves 4 Ingredients: 3 cups cabbage (finely chopped) 1 / 2 teaspoon salt 2 tablespoons vegetable oil 2 tablespoons Italian salad dressing and methods: Sprinkle cabbage with salt and let stand for 30 minutes. Heat oil in a skillet until very hot. Add the cabbage and saute about 2 minutes. Remove and add Italian dressing. PEACHY CARROTS Serves 6 Ingredients: 1 package of carrots pounds (sliced and cooked) 1 / 3 cup peach preserves 1 tablespoon margarine (melted) Method: Combine carrots with margarine and canning peach. Simmer until carrots are heated thoroughly. CARROT CASSEROLE Serves 6 Ingredients: 1 Pound Package Carrots (chopped, cooked until tender) 1 / 2 cup celery (chopped) 1 / 3 cup onion (chopped) 1 / 3 cup green pepper (chopped) Method: Break chopped celery, onion and green pepper. Mash carrots cooked and mixed with sauteed vegetables. Put in a baking dish with butter. Bake 30 minutes at 350 degrees. SNOW PEAS AND MUSHROOMS Serves 4 Ingredients: 1 cup mushrooms sliced 2 tablespoons margarine 1 / 2 pound tiny peas 1 tablespoon soy sauce Method: Saute mushrooms in margarine. Stir in peas and soy sauce. Cook until tender-crisp. Stir and serve. TOFU ENCHILADA CASSEROLE Makes 10 to 12 servings Ingredients: 1 dozen corn tortillas 1 package (14 oz.) Hinoichi Firm tofu 1 package soy mozzarella cheese 1 can (8 oz.) Black olives, drained and chopped 1 can (8 oz.) Jalapenos or green chiles, drained and chopped 2 bunches green onions, finely minced 2 cans (16 oz.) arrive Enchilada Sauce: 1. Preheat oven to 350 degrees. 2. Saute on both sides of tortillas 1 minute in the olive oil and arrange half the tortilla (side to side in a large pot). 3. Proceed to tofu mixture by combining tofu, soy cheese, olives, green onions, and jalapenos or green chilies. 4. Pour tofu mixture on top of tortillas, pour 1 can of enchilada sauce evenly on top. 5. Place the remaining tortillas the top and pour another can of enchilada sauce to cover top evenly. 6. Bake at 350 degrees for about 25 minutes. OPTIONAL: Top with sliced avocado, cream sour soy, green onions and more.

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How to Be Vegetarian : Vegetarian vs. vegan diets

Plain old hydrogen peroxide (H202) found in your local pharmacy or grocery store, at less than two dollars a bottle, is useful in amazing ways and can completely replace smelly chemical, chlorine chlorine bleach.

The simple chemical compound, H202 is water with an extra atom of oxygen, and has wonderful oxidizing properties (this means just via extra oxygen it has cleaning and sanitizing power – no chemicals required).

Historically, chlorine bleach was developed as part of the military chemical weapon arsenal in the 1940s before WWII – the wonderful time period that also gave us petrochemical pesticides - byproducts of WWII nerve gasses.

Hydrogen peroxide (H202), on the other hand, was brought into use earlier, in the 1920s during WWI – as a non-toxic solution, to clean hospitals and provide sanitary needs for the troops.

Any kind of decontamination that chlorine bleach might come to mind for, may be more healthfully and safely done with H202; for it can fulfill many cleaning, sanitizing, and also body and wound detoxifying purposes.

For most uses just a basic commercial bottle of H202 is sufficient, and easily obtained almost anywhere – something to have around the house as a replacement for many  cleaning and sanitizing items.

Food grade hydrogen peroxide may be obtained (without preservatives), but it must be kept refrigerated, and always must be diluted to 3-5% before use (caution: in concentrated form it can be dangerous – can cause burns). There are some reports of successful use of food grade H202 in eliminating conditions that support illness.

Clean out your cabinets!

It’s time to let go of some of those nasty old cleaning compounds that have filled the cupboards in our homes, that don’t need to be in the landfill, don’t need to be in our lungs or on our skin.

It really is time for us to consider what we’re buying, its effect on the earth, why we’re buying it (convinced by advertising?), what it does to us when we breathe it in, get it on our skin?

TIP: Did you know that anything we put on our skin shows up in our organs 56 seconds later? Think about that!

Try out non-toxic hydrogen peroxide (H202) for the following uses:

1. Put hydrogen peroxide on your wet kitchen sponge to clean countertops, sink, stove, table.

2. Add H202 to water in a spray bottle - use to clean windows – streak free.

3. Use diluted, to clean and disinfect bathroom fixtures – replace those toxic disinfectants; use H202 on toilet brush (save septic system).

4. Add to white laundry to brighten, remove stains (can spot with H202 but can affect color so use with caution).

5. Add to mop bucket with simply water for sanitary, sparkling clean floors. (or use vinegar/water – nice).

6. Add to water to clean out your compost bucket – let soak and spiffy – no odor, stains gone.

7. Soak toothbrushes in a cup of water with a couple of tablespoons of H202 to get rid of germs.

Anywhere you would consider chlorine bleach or another sanitizing cleaner, try non-toxic hydrogen peroxide instead. You’ll be amazed at what cleaning compounds you can get along without!

About the Author:

Anyone who knows me well, knows that my life has been dedicated to finding and applying what is really truly healthy - as far as diet, habits, food, remedies and lifestyle go. I am currently promoting my FREE mini course "12 effortless ways to get healthy" with regular updates. Sign up today by visiting my Healthy Lifestyle Site.

Article Source: - Natural Cleaning: Hydrogen Peroxide vs Chlorine Chlorine bleach


PetGuard Organic Vegetarian Vegan Entree Canned Food for Dogs

PetGuard Organic Vegetarian Vegan Entree Canned Food for Dogs


PetGuard Organic Vegetarian Vegan Entree Canned Food for Dogs

Vegan Vegetarian Delights

Vegan Vegetarian Delights


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Another Fork in the Trail: Vegetarian and Vegan Recipes for the Backcountry

Another Fork in the Trail: Vegetarian and Vegan Recipes for the Backcountry


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.

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