Oh wow, a really YUMMY looking soup has just been put up on “Sprout” – a cool little vegan cooking blog I’ve been following of late. (Hi Jen!)
I know my readers would love to give this one a go. It looks divine doesn’t it?
CLICK HERE for the recipe.
This recipe is de-lish-ous! I actually made a mistake and undercooked the rice – so it was pretty dry but it STILL tasted good – image how good it would’ve been if I cooked the rice properly!!! I added orange capsicum and broccoli. My favourite thing about this meal is the addition of nuts and seeds… I loved it, and I’m sure you will too!
This cross post comes from the Physicians Committee for Responsible Medicine – promoting good health with vegan nutrition and fighting animal cruelty in medical and training fields. If you haven’t checked out the PCRM website before, be sure to have a look, they’re a fantastic group.
RECIPE OF THE WEEK | Cornmeal Flapjacks
Enjoy these sunny golden pancakes with fruit preserves, fresh fruit, or maple syrup.
Makes 16 3-inch flapjacks
1 cup fortified nondairy milk
2 tablespoons maple syrup
1 tablespoon cider vinegar
1/2 cup whole grain cornmeal
1/2 cup whole wheat pastry flour
1/2 teaspoon sodium- and aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
vegetable oil spray
In a large bowl, mix nondairy milk, maple syrup, and vinegar. Set aside.
In a separate bowl, stir together cornmeal, flour, baking powder, baking soda, and salt. Add to nondairy milk mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more nondairy milk if batter seems too thick.
Preheat a nonstick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.
Nutrition Information | Per flapjack:
calories: 44; fat: 0.4 g; saturated fat: 0.1 g; calories from fat: 8.2%; cholesterol: 0 mg; protein: 1.4 g; carbohydrates: 8.9 g; sugar: 2 g; fiber: 0.8 g; sodium: 66 mg; calcium: 29 mg; iron: 0.5 mg; vitamin C: 0.1 mg; beta-carotene: 5 mcg; vitamin E: 0.2 mg
Recipe by Jennifer Raymond, M.S., R.D., from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.
I thought you would enjoy this recipe that I keep in the My Recipe Book app on my iPad (such a cool app – highly recommended!).
Eggplant Mozzerella Bake
I got this recipe from Recipe Book Selections (modified to vegan ingredients)
- 1 Medium Eggplant (Peeled)
- 2 tsp Salt
- 3/4 Cup Dry Bread Crumbs
- 1 Tbsp Galic Salt
- 1/2 tsp Pepper
- 3 egg replacer
- 2 Tbsp Olive Oil (Divided)
- 1 Large Green Pepper (Chopped)
- 1 Medium Onion (Chopped)
- 1/2 lb Fresh Mushrooms (Sliced)
- 14 1/2 Ozs Stewed Tomatoes (2 cans)
- 6 Ozs Vegan Mozzarella Cheese (Shredded)
- Preheat oven to 350.
- Cut eggplant into 1/4 inch slices, sprinkle with salt, put in a colander and allow to drain for 30 minutes. Rinse under cold water and pat dry with paper towels.
- In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another bowl, beat egg replacer. Dip eggplant into egg mix, then coat with a crumb mixture.
- In a large skillet, cook first batch of eggplant in 1/2 tbsp oil for 2 minutes on each side, or until lightly browned. Transfer to an non-greased 9×13 inch baking dish. Add 1/2 tbsp oil and do the same for the second batch.
- In the same skillet, sauté the pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant, top with tomatoes.
- Bake uncovered for 25 minutes. Uncover, place cheese slices over the top.
- Bake 25-30 minutes longer or until cheese is lightly browned.
Want to see more delicious vegan recipes? Visit www.veganeasy.org or www.vegweb.com.
Many of us are disgusted and indignant when we learn about animal abuse – as we have seen from the recent outcry over the conditions of animals in the Live Export trade. Most of us are dismayed by unnecessary harm.. and if cruelty is being inflicted, we outcry and condemn the perpetrators and demand that things should change. Yet many of us don’t realise that simply by purchasing that leg of lamb, a feather doona, or those Italian leather boots you’ve been lusting after – you are financing cruelties that you would never dream of supporting, if you knew they were happening. This pamphlet from Boston Vegan Association explains what happens behind the closed doors of agribusiness and other common animal exploitative industries, and why going vegan is the most effective thing you can do to put an end to animal suffering.
We ate ours before I remembered to take a photo - so this pic is "borrowed" from VegWeb
I just tried another BRILLIANT recipe from www.vegweb.com. It was extremely tasty and hearty – I tweaked the recipe just a tiny bit and the results were very nice indeed! Check out the recipe at http://vegweb.com/index.php?topic=6143.new
Oh and here are my recipe “tweaks” – just in case you want to replicate my efforts. 🙂
I used a tin of 4 bean mix which contained Kidney Beans, Butter Beans, Lima Beans & Chickpeas
I added a few small carrots (sliced)
I added season all salt mix (to taste)
When I layed the pie mix into the casserole dish, I dusted the top with white pepper before adding the breadcrumbs and vegan cheese.
Results were sooo good – full of flavour and really hearty. Thanks again Forks High!!
via Animalactionist’s Blog | Bean & Sweet Potato Chilli Hot-Pot.
I just concocted this delicious green smoothie so I thought I’d quickly type up the recipe for you all to try and enjoy. This smoothie is quite sweet and tastes just like a banana thick shake (although you can make it thinner with extra milk or water). If you don’t like your drinks too sweet, maybe skip the dates and taste test it… if not sweet enough add them in one at a time till you’ve got the sweetness you like.
1.5 generous handfuls of baby spinach (fresh or frozen)
1 medium banana (fresh or frozen – well ripe is best)
10 raw cashews
1.5 tablespoons flax meal (ground up linseed – this ingredient is optional)
2/3 cup soy milk (or more if you want)
2 inch slice of fresh pineapple (skin and core removed)
3 raw dates (pips removed)
1/3 cup water (or more – to achieve desired thickness)
1 tbsp muesli mix
In a high powered blender place all ingredients (except water and dates) and blend until smooth – there should be no fibrous “bits”
If consistency is too thick, add the water until you achieve the thickness you like. (you can opt to add more soy milk if you prefer). Taste test.. is it sweet enough? If not, add the dates until you’re happy with the flavour.
Pour into glass, sprinkle spoon full of muesli on top, and drink. YUM YUM.
- This recipe provides you with a good dose of greens (calcium, vitamin K), lots of fibre (because you blended the whole fruits and veg right into the drink), omega 3 (from the flaxmeal) and heaps of vitamins, healthy fats and minerals. Now you’re ready to face the day!
Sarahs Pasta Salad
Has just been added to the recipes section – check it out!
Posted using ShareThis
I made some DE-LISH-OUS vege burgers tonight which I found on www.vegweb.com. You can find the recipe here http://wp.me/PDqvM-3v or just click on the recipe tab at the top of this site or on the left side bar. These patties turned out SO WELL and are a favourite with the hubby, and my mum – so they MUST be good!!
After the expose on factory farmed pigs on 60 minutes last night, I decided to write a letter to Coles & Woolworths:
Dear Decision Maker,
It is a no brainer that the industrialised abuse of farmed animals will not be tolerated by an informed society – and that your patrons will be looking to you to support “humanely raised” animal products. Whilst this is, of course – an essential step for a retailer such as yours to take – I sincerely hope you will also increase your stocks of meat alternatives (vege meats). The simple fact is that free range and organic are again just “labels” and “guidelines” that can be manipulated and abused – at the end of the day producers will “do what it takes” to meet demand and this very fact is what has created this mess in the first place. If we significantly decrease our meat demand the production levels can be scaled down – removing the supply/demand “need” for intensive farming. When you consider too the environmental implications of animal agriculture, the reasons to reduce meat are more compelling than ever. We look to you to please fill this growing need for alternatives.
I hope the terrible realities of intensive farming gives us all reason to think deeply about the role we play and the effect our purchasing choices have. It’s all very well to demand that producers change their methods but we have to remember that they are doing what they have to do to keep up with heavy demand. So it is up to us to reduce that demand – and reduce it significantly!
As you already know – I decided to remove myself from the “consumer chain” completely two years ago and became a vegan. I did this because it suddenly became clear to me that every time I purchased an animal product, I was saying “I’m ok with whatever the producers are doing to these animals, I support it”. I could see that no amount of “labeling” (ie; freerange) will ever be a guarantee that the animals I eat will be treated well. I came to this conclusion as I considered a society that starts to put heavy demand on these labels … How could this industry ever really change if the demand is so high? There will be an ever increasing population of people, increased competition, fewer resources and dwindling unoccupied land …. It just doesn’t pan out. I then started to investigate the health & environmental impacts of a meat versus vegan diet. Everything started to make sense – all of these very important issues were linked – so it was an easy decision for me to make, and a decision I have been very happy with ever since – no regrets. (yes, there is life after cheese!! 🙂
I’m not asking you to become a vegan (although that would surely make my heart sing with hope) … I’m just laying out the situation as I see it and inviting you – dear reader – to consider these points and to think about what you can do.
We are all responsible for our world, and in these troubling times we have much to consider. The writing is on the wall for the animals, our environment and our health – it really is up to us to take a stand and demand change.
What are your thoughts on this topic? Will you be making any changes to tackle the issues that are important to you? Please share your thoughts with us, I would love to read your point of view!
Peace & love – from Mars xxx
A sow confined to gestation crate