BVSTX's Blog (10)

Vegan Meatloaf #2 Recipe #256720 This is my second experiment using the vegan meatloaf generator found here.. http://www.veganlunchbox.com/loaf_studio.html This is a doubled recipe, so if you want to make a smaller batch, just cut this in half and bake it in an 8x8 dish. The flavor was fantastic and it worked really well with my gravy recipe. http://www.recipezaar.com/244337 by tendollarwine 2 hours | 45 min prep SERVES 12 • 2 cups dried lentils • 1 large onion, chopped • 4 celery ribs, chopped… Continue

Barbecued Seitan Strips Our friend Susan at fatfreevegan.com has created a firecracker of a recipe with her Barbecued Seitan Strips. Sometimes referred to as “wheat meat,” seitan is high in protein and low in fat. It has a hearty consistency that’s ideal for absorbing the flavor of your favorite barbecue sauce or special marinade. Start this recipe in the kitchen, and finish up on the grill or in the oven. Either way, it will spark up your holiday party or backyard get together. Ingredients:1 cu… Continue

Composting 101 Whether you live in a country cottage with a strawberry patch the size of an Olympic pool or a high-rise city apartment with flowerpots for a garden, the time to start composting is now. Yes, it’ll make your garden happy, but it also has a double environmental payoff: Composting keeps waste out of landfills, and it fertilizes without chemicals. In other words, it isn’t just for you—it’s for all of us. But what the heck is it? “Composting is simply the process of breaking down pl… Continue

Ingredient Substitution Guide The next time you’re missing an ingredient in a recipe, don’t panic. Many recipes are flexible and will still come out delicious when you improvise. Plus, many non-vegetarian recipes can be tweaked to create a new veg version. Use our chart below as a starting point, and start asking yourself questions such as: What do I really want this dish to taste like? What textures do I like? Why did the recipe developer put all of these ingredients in here, anyway? Here ar… Continue

JULY 1, 2008 Q is for Quinoa! Move over brown rice...make room for quinoa. Brown rice may have been the healthy, whole grain darling of the past few decades, but quinoa is gaining ground—particularly in my kitchen. The tiny seeds from South America—quinoa was originally cultivated by the Mayans and Aztecs—cook in just 15 minutes and are incredibly versatile. Plus, as Donna and Maya mentioned in their comments on the Why Go Veg webpage, quinoa is one of the veg-friendliest whole grain because it… Continue

Dr. Arpad Pusztai on genetically modified foods In 1999, front-page headline stories in the British press revealed Rowett Institute scientist Dr. Arpad Pusztai's explosive research findings that genetically engineered potatoes, spliced with DNA from the snowdrop plant and a commonly used viral promoter, the Cauliflower Mosaic Virus (CaMv), are poisonous to mammals. Genetically engineered-snowdrop potatoes, found to be significantly different in chemical composition from regular potatoes, damaged… Continue

Peace and respect everyone, Here is an interesting discussion I found on Genetically Engineered Foods, or GMOs (Genetically Modified Organisms). This peice and more can be found at www.healingdaily.com Tarikh. -------------------------------------------------------------------- Genetically engineered foods Only 40% of people in the U.S. know that some of the foods they are buying and eating are genetically modified (GM), according to a new survey conducted by the International Food Informatio… Continue

Almond-licious ICE Supreme™ is a revolutionary and unique product offering. It contains NO animal products; NO cow milk, NO goat milk, NO eggs, NO soy, NO rice, NO gluten or any of the usual ingredients that make up the American frozen dessert market, yet the taste rivals that of premium brand ice cream. It’s renowned for being great tasting, using only pure ingredients; filtered water, raw almonds, raw cashews, raw fruit, low glycemic fruit sweeteners, crystal salt. “It’s Almond-licious”™.… Continue

My girl olivia posted this on SoulVegFolk. I'm just sharing the great recipe. 1 medium-large banana ½ cup coconut milk 1 tsp vanilla extract five pinches of cinnamon ¼ to ½ cup rice milk (Soy milk and almond milk are okay too.) Hearty whole-grain bread (This recipe is a good way to use up stale bread. In fact, stale bread works best.) Using a potato masher, mash banana until it is quite foamy, inside of a medium sized bowl. Add to the bowl the coconut milk, vanilla, cinnamon, and milk. Whisk t… Continue

Artichokes Lauded for centuries as an aphrodisiac, this fiber-rich plant contains more bone-building magnesium and potassium than any other vegetable. Its leaves are also rich in flavonoids and polyphenols — antioxidants that can cut the risk of stroke — and vitamin C, which helps maintain the immune system. "Eat them as often as you can," says Bowerman. Ripe ones feel heavy for their size and squeak when squeezed. URL: http://health.msn.com/health-topics/osteoporosis/slideshow.aspx?cp-documen… Continue