Vegetarian Chili dogs in less than 30 abnormal by Yummeo

Delicious quick and easy vegetarian Chili Dog w / apples For the most simple and delicious recipes visit Yummeo@Yummeo.net you need: 1 can vegetarian chili, pita bread wheat or Hot Dog Buns, 4 vegetarian hot dogs, diced yellow onion , coriander, lime, apple sauce Directions: 1) Boil water and add hot dog plant (heat for 10-15 minutes) 3) Vegetarian Chili Heat in a saucepan over medium heat until tender 4) toasted pita 4 ) Dice onion yellow 5) Chop coriander 6) slice of pita breaddogs in half and place cooked Veggi 7) Add pounds of cooked 8) Add the diced onion and chopped coriander 9) Squeeze some lime and spread apples 10) Serve It!



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Vegetarian Gourmet Recipes - Meatless Makeovers

Three years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites.

Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless.

The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest:

Meatless American Chop Suey

1 vidalia onion chopped
1-2 tbsp. butter
1/2 pkg Quorn (brandname) veggie grounds frozen
2 cans Campbells Tomato Soup
1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce)
sea salt and pepper to taste

1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini

Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes.

Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.

This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular!

Veggie Dolmas

1 jar of Grapeleaves in brine

Filling:
2 cup basmati rice cooked
1/2 cup currants
1/2 cup of pine nuts ground
1/2 cup quorn grounds thawed
2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine)
1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine)
1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine)
1 tsp. sea salt
2 tsp pepper
1 small can tomato paste

Juice of 2 lemons

Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves.

In a large bowl mix the filling ingredients together till they are well incorporated.

Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot.

To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log.

Continue with the rolling process till you use up all the filling.

Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves.

Bring contents to a boil then reduce and simmer for about 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.

Remove plate and serve with plain yogurt, yummy.

These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.

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Vegetarian Thanksgiving - No Turkeys?

What comes to your mind when you first think of Thanksgiving? The big fat golden-brown turkey? To millions, a Vegetarian Thanksgiving would mean no heaps of turkey meat at their dining table to feast on, but to the turkeys it would mean freedom to LIVE.

Thanksgiving is a time for giving thanks to God for blessings received during the year. It is usually a family day, celebrated with joyous reunions, feastings and prayers. Families and friends come together to enjoy the Macey's Thanksgiving Parade and Football. Although it is a major celebration in the United States and Canada, other countries like Japan, South Korea, the Philippines, Laos, Liberia, Puerto Rico, the Virgin Islands, etc also celebrate this joyous holiday.

Vegetarian Thanksgiving is a term which has slowly become popular all over, not only with the vegetarians but also among the non vegetarians. Being veg. is a journey, not a destination - even with its back roads, detours and speed bumps. Thanksgiving used to be a vegetarian's worst nightmare, but no longer. More and more vegetarian groups are holding dinners and celebrations, and there are even caterers and food companies specializing in a wide selection of meatless alternatives.

The living and the dead! If turkeys were our companions, we would be terribly upset with the death of any one of them; but because they are "food", we are indifferent to their death. Thousands of free-range turkeys are raised in a single warehouse-like structure forced to stand on accumulated fecal waste and breathe in ammonia fumes. These turkeys are then taken to the slaughterhouse through transport containers where they are hung upside down in shackles. There they cry out in fear and pain as they await their own slaughter. Think of how much it hurts when we get a little speck in our eye, and we might understand the degree of suffering that the turkeys are been forced to endure day after day. When left the way God intended turkeys to be, they have a wonderful and close family life. It is not human to deprive them of this gift from God.

There is a lot more to explore at a thanksgiving dinner table than just turkeys. Some food items that I can suggest, which I found from some great recipe sites, would be:

APPETIZERS/STARTERS

Guacamole, a Relish plate of sliced vegetables (Crudités) and White wine.

MAIN COURSE

Vegan Nut Roast à la PeTA

Ingredients:

'The roast':

Two tablespoons oil or margarine

2 large onions, chopped fine

5 cloves garlic, minced

3 cups raw cashews

1 1/2 cups bread

1 cup soup stock (or water)

Salt and pepper

1/2 teaspoon nutmeg

2 tablespoons lemon juice

'The stuffing':

3 cups bread cubes, toasted

Two tablespoons margarine, melted but not hot

1/2 to 3/4 cup finely-chopped onion

1 cup chopped celery

1/2 teaspoon thyme

1/2 teaspoon marjoram

1/2 teaspoon sage

3 tablespoons parsley, chopped

Salt to taste

Method:

Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.

Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan. Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet or in a larger loaf pan, and bake at 400 degrees F for half an hour. The top should be browned. Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate. Serve with gravy if desired, keeping in mind that it is a very rich dish.

Notes:

The roast will take about an hour to prepare. This recipe makes roughly six servings.

Other main courses items could be: Home-made bread, Salad, Steamed carrots and green beans, Mashed potatoes, rolls, Bread stuffing, Red wine, Vegan Bisquits, Vegan Nut Roast with Stuffing à la PeTA, Vegan Gravy and Simple Cranberry Sauce.

DESERT

Vegan Pumpkin Pie

Ingredients:

1 350-g box of silken firm tofu, drained

1 heaping cup of cooked or canned pumpkin

1 to 1 1/4 cups brown or golden sugar, not packed tight

dash salt

4 teaspoons blended "pumpkin pie spice" OR:

1 teaspoons cinnamon

1/2 teaspoon ground dry ginger

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1 teaspoons nutmeg

1 pie crust

Method:

Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu. Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired. Bake 30 to 40 minutes or until the crusts are dark brown. Serve warm or chilled, plain or topped with whipped cream or ice cream.

Notes:

This pie takes about two hours to prepare. A single good-sized sugar pie pumpkin will usually yield enough material for two pies: the recipe doubles easily. The pie refrigerates and freezes well.

Other Desert items could be: hot cocoa, Vegan Pumpkin Pie and Butter Tarts.

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3 Delicious Low Calorie and Vegetarian Recipes For Bread, Cabbage, and Carrot Soup

Bread Soup

½ lb. of stale crusts of Allinson wholemeal bread
4 onions
2 turnips
1 stick of celery
1 oz. of butter
½ oz. of finely chopped parsley
8 pints of water
½ pint of milk

Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste.

Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavor is liked, a little grated nutmeg; boil the soup up and serve at once.

Cabbage Soup

1 fair-sized cabbage
a large Spanish onion
1-1/2 oz. of butter
Pepper and salt to taste
½ saltspoonful of nutmeg
1-1/2 pints of milk
2 tablespoonfuls of Allinson fine wheatmeal

After preparing and washing the cabbage, shred up very fine, chop up the onion, set
these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.

Carrot Soup

4 good-sized carrots
1 head of celery
1 onion
3 oz. of Allinson wholemeal bread without crust
1 oz. of butter, pepper and salt
1 blade of mace

Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning.

Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking.

When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.

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2 Delicious low calorie and vegetarian recipes for Artichoke and Haricot Soup

To run to enjoy the following low-calorie and vegetarian recipes, and the day!

Artichoke soup

1 pound for artichokes, potatoes, 1 Spanish onion, 1 oz butter, 1 liter of milk, salt and pepper to taste.

Peel, wash and dice the artichokes, potatoes and onions. Cook until soft, are in 1 liter of water with the butter and spices. When the vegetables are tender, rub through a sieve.

Return liquid to saucepan, add theThe milk and boil the soup again. Add water if soup is too thick. Serve with Allinson plain rusks, or small cubes of bread fried crisp in butter or vegetable butter.

Bean Soup

1 pound of beans ½ pounds onions1 pounds turnips2 carrots2 celery sticks, 1 teaspoon mixed herbs pepper ½ oz parsley1 ounces of water butter2 liter, and salt to taste

Cut the vegetables to cook and put in water with the beans (which would penetrate throughOvernight in cold water), add the butter, herbs and spices.

Cook, stirring carefully to every 3-1/2 to 4 hours, from time to time. When the beans are quite soft, rub the soup through a sieve, add more water if necessary, send to the pan, add the parsley chopped up, cook and serve.

Barley Soup

8 ounces pearl barley2 onions4 potatoes ½ teaspoon thyme1 dessert parsley3 tablespoons chopped-1 / 2 liters of water ½ liter milk1 ouncesButter

Pick and wash the barley, chop the onions, cut the potatoes. Boil the whole gently for 4 hours Season to taste with water, butter, thyme, pepper and salt. When the barley is quite soft, milk and parsley, boil the broth and serve.

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Delicious and easy recipes Vegetarian

Once I had a fantastic friend, who would do anything for me.

The type of person if you admired her dress like, would you.

One evening we attended a dinner in his small apartment. The room was so small that almost sitting on the walls of every room in the immediate vicinity. We had met before and some people would rather make a good impression.

I had the misfortune of going through a phase thatdrink something other than fruit juice. Very stupid. As a very kind, he had prepared, she was to me a large glass of delicious pure prune juice ..... Read here - prune - the same family. Then came a great dinner with beans and vegetarian food in abundance.

It was not long before its entry into force.

Have you ever been so swollen and full of wind, which does not dare move a muscle, without embarrassing himself and everyone in sight? Worse yet, the bathroom in the middleearshot of the rest of the dinner guests, half of which we had not met before. I tried in vain to contain this new threat to my demeanor and eventually excused myself so I could go out on the balcony "to get some air".

More like get rid of some air.

Unbelievably, everyone arose too and trudged with me out to the balcony.

I was almost desperate by this time and the cramps were extremely severe and I decided I was either going to explode or visit the bathroom. Safe now you would to think with all the balcony. Wrong! All followed me inside. The decision, which was embarrassed a lesser evil compared to explode, I cautiously entered and closed the door and leaned against the wall that I tried to catch the sound of the wind shift increasingly toward stifling health.

To find the wind, like a heavy storm, or wind tunnel extremely efficient.

You guessed it.

The function does not suffocate and the thin walls seemed to be an actReverberation chamber.

Sonar had a whole new meaning and people we never knew before, suddenly more than I wanted to meet me at the moment. I could hardly crawl out of that bath embarrassed

This was the beginning of my search for a different attention to my vegetarian diet, for quick and easy vegetarian recipes that I spoke with ease and allow themselves to feel good, war.

I'm not a vegetarian and love to cook all types of foods and recipes canTastes even better for some creative additions. My collection of recipes easy vegetarian recipes over the years with some very boring meal at the beginning of some really juicy and delicious foods, delicious and memorable has been developed.

Easy, quick and easy vegetarian recipes are often add years to your life and dollars for the portfolio.

Some recipes are sitting by my mother to cook, often "lean", before meals, it was fashionable, because they could not afford meat andWhen asked, the recipe would be to her in amazement and say that was just out of my head.

Ideas and finales favorite recipes for quick and tasty meal

Good taste and all power is very fast and very easy to do. You can make a double quantity and keep this issue in the refrigerator. This is not cooked. Amounts depend on how many people want to serve you, so add more or less like a recipe)

Tomatoes cut in half 4 Tree undermine the meat and chop finelyAdd or 1 onion, spring onions or a small amount of chopped onions or shallots, add about a tablespoon of brown sugar and half a lemon squeezed

Mix everything together and leave aside to absorb the flavors.

This sauce is on vegetable pies, cakes, quiche, mashed potatoes and delicious steaks for those who are not vegetarians. This recipe can also be connected to a tomato or pepper and well done.

Peanuts Dipping Sauce

Aquickly and easily make delicious and tasty sauce, raw vegetables, cakes grilled vegetables, served vegetarian satay sticks, mashed potatoes or make it thin or thick as a salad dressing as a dip.

Half cup of crunchy peanut butter - 1 tablespoon sesame seeds, 2 cloves garlic, 2 tablespoons soy sauce, juice of 1 lemon, 1 cup water or coconut milk. Method of combining ingredients in a saucepan and stir over medium heat until the consistency draft. Thin, with excess water, ifYou need to grease or as a dip. Delicious and very simple.

Potato cookies

This is so simple, its almost a joke, put it here with this simple vegetarian recipes

Grata larger potatoes, squeeze some of the liquid or to be giggling. Cut & Chop an onion, or rub, and then add green onions, shallots, parsley or chives, and any other herbs you have around and drop in 2 Add the eggs (organic, of course) and mix it all togetherSalt and pepper, drop spoonfuls on a hot pan and cook. This is delicious with the sauce over and around even more delicious add the feta cheese, both in the mix or sprinkle some on top.

My latest piece de resistance is a chocolate sauce that makes it amazingly simple taste of foods, such as the invention of newer boss.

Once you have your cake, or pancakes, a little stock to pan, dissolve a small amount of butter, margarine or butter, even if cooked to taste better. Addtwo rows of dark chocolate over low heat. Stir slowly and add the wine, if you (optional), and there is a desire chilli bite and depth. Optionally, not all like to serve chili. Mint is a good addition. This sauce has a good meal into a culinary delight. Make sure you only for the amount required at the time, or is extremely easy to make fun of the game.

Luscious final stop vegetarian banquet

Quick PineappleDessert

Take yogurt - one serving per person and a can of crushed pineapple whip at all and put in freezer to set. With fresh yogurt and decadent, if you're feeling or grate chocolate garnished with frozen grapes.

Report yoghurts and desserts easy Blackcurrant

Best in dessert cups or glasses high, because it seems interesting. Layer yogurt, sliced peaches, yogurt and rain over the top with some black currant and peach served with aWafer biscuits or ginger nut biscuits.

Enjoy

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