Made over from Vegetarian Times original yummy southwestern Recipe Veggie Tofu Scramble Servings: 6 Time: 30 minutes Type: Vegan, Gluten-Free, Dairy-Free, Low-Fat, Low-Calorie 10 Item Recipe Ingredients: 1 medium red bell pepper, diced (about 1 cup) 1 small carrot, shredded (about ½ cup) 4 green onions, chopped (about ½ cup) 1 clove garlic, minced (about…
Tag: vegetarian times
Modify your food and save calories & fat Today!
Many ways to cut back on fat and calories can become cumbersome and difficult. When you weigh in the makeovers with better choices you will be amazed at the quick progress that can be made. There is also a very big myth that substituting means losing taste, flavor and deliciousness. This simply just is not…
When was the last time you talked to someone about your health and received the personal attention you deserve?
We are kicking off our Health Coaching enrollment from November 1-16. If you are interested in getting in on the discount, while improving your health in a way that is flexible, fun, and rewarding then you will want to enroll ASAP, as we are already 75% booked. Join us for a one hour consultation to…
Making Nut Milks
How to Make Plant-Based “Milks” By Tess Masters You can make a variety of plant-based “milks” by blending raw nuts, seeds, and grains with water. Almonds, cashews, macadamias, Brazil nuts, hazelnuts, pecans, pistachios, coconuts, soybeans, hemp seeds, pumpkin seeds, sunflower seeds, sesame seeds, sacha inchi seeds, flaxseeds, quinoa, millet, rice, and oats can all be liquefied…
Great Information from one of my favorites Chef Chloe Coscarelli
Ask A Chef: Chloe Coscarelli By Talia Fuhrman Share on email February 19, 2013 Categories: Veg Interviews Get excited everyone: vegan chef Chloe Coscarelli’s new dessert cookbook, Chloe’s Vegan Desserts, hit bookstores today. Coscarelli, winner of Food Network’s Cupcake Wars, is a graduate of New York’s Natural Gourmet Institute and author of the much-loved Chloe’s…
Kale Lasagna
Brought to us by VT Kale Lasagna Diavolo Yield: 8 Serving Time: 1 Hour Vegetarian Recipe Warm up a winter evening with a spicy lasagna that gets hearty texture from chopped kale. Goat cheese mashed into traditional ricotta gives it a flavorful tang. Ingredients 1 tsp. olive oil, plus more for oiling pan 1 8-oz….
Baby Bok Choy, Bell Peppers & Shiitake Dish
Adapted from VT Recipe Garlic Agave Bok Choy w/ Shiitakes & Red Peppers Yield: Serves Time: 23 Minutes 8 Ingredient RecipeVegan Vegetarian Dish Ingredients: 8 Fresh Shiitake mushrooms 1 cup low-sodium vegetable broth 1 tsp. low-sodium tamari 1 Tbs. olive oil 1 lb. baby bok choy (about 4 bunches), halved 1 clove garlic, minced (about…
A Healthy New You for 2013! Reach For the STARS!
2013 New Food Resolutions Top nutrition experts offer a healthy resolution a day to keep the doctor (and unwanted pounds) away This new year, how would you like to inspire someone—maybe a friend, a family member, or even a stranger—to eat more healthfully? You have the power to do just that, and it can start…
Black Bean Quinoa Burgers
Black Bean-Quinoa Burgers Brought To Us By VT Serves 8 Here’s a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy…
Finding Value
Market Values How to make the most of your next trip to the farmers’ market BY Barbara Tunick PHOTOGRAPHY Mario de Lopez Handwritten cardboard signs call out the names of magenta dahlias, yellow-eyed daisies, and red-and-orange nasturtiums. Tables are stacked high with just-picked corn, while baskets overflow with peaches, strawberries, and plums. Freshly baked pies…
