An absolutely free vegetarian starter kit is available at www.goveg.com/order.asp . This website contains information from and about PETA, People for the Ethical Treatment of Animals. The vegetarian starter kit contains lots of resource materials and some great vegan recipes. If you are at all interested in the purity of the foods you eat and protecting the planet this is a valuable educational website.
Author: vegtutor
I am a Christian wife and mother of four adult children. Over 20 years ago I prayed for guidance after noticing typical middle age changes in my health, and felt led to pursue a vegetarian lifestyle. It is so exciting to see the positive effects of following a healthy natural diet, not the least of which is a permanent 40 lb. weight loss. God really does know best! I now teach vegetarian cooking classes and try to share what I have learned to help others improve their health and vitality. I believe that once you know "why" the "how" is easy. I try to keep all the recipes I share simple with common ingredients and easy preparation. Eating healthy doesn't have to be difficult.
Book Review: “Divine Health” Biblezine
“Divine Health” is a part of a unique book genre called a Biblezine. It is the complete NKJV New Testament, but with added articles on health and wellness edited by Dr. Don and Mary Colbert. Every page contains scriptural wisdom as well as tips on natural treatments, food facts, spices of the Bible, recipes, beauty and health information, and more.
Let me just say as clearly as possible: I LOVE THIS BIBLE! It adds a whole new dimension to personal Bible reading. Although not promoting a completely vegetarian lifestyle, each time I sit down to read it is an enlightening experience making the Bible so applicable to where I live today and questions I have about maintaining a healthy body, relating all that information back to the Word of God. I am thoroughly enjoying my current journey through the “Divine Health” New Testament and highly recommend it to anyone especially those who have read the scriptures before and are looking for a refreshing spin on age-old wisdom.
“Divine Health” Biblezine is about the size of, and looks like, a magazine making it convenient to take along in a briefcase, beach bag, or backpack. The colorful photographs and artwork compliment the magazine format, and there are even areas provided for your own personal notes. “Divine Health” Biblezine is published by Nelson Bibles and can be purchased for$16.99 U.S. .
Recipe: Shepherd’s Pie
This is another good way to use Vegetarian Taco “Meat.” It is also an excellent way to use leftover brown rice and mashed potatoes. (I always like to cook large quantities of rice and Taco “Meat” so there is always some in the freezer to use in this recipe). I have served this Shepherd’s Pie to carnivores, and they don’t believe me when I tell them that it really doesn’t contain any meat. It is a hearty, filling meal served with any vegetarian gravy (Hain’s gravy mixes are good in a pinch — just add water, heat, and stir and you have gravy!)
Ingredients:
1 1/2 c. Taco “Meat” (see recipe)
1 1/2 c. cooked brown rice
1 small onion, chopped
2 cloves garlic, minced
1 stalk celery, thinly sliced
1 small carrot, diced
1 c. bread crumbs
1 Tbsp. Dijon mustard
2 tsp. each dried parsley and basil
3/4 sea salt, if desired
2 tsp. oil
In a small pan saute the onions in oil until translucent. Then add celery, garlic, and carrot; cover and cook for 5 minutes.
Put vegetables into a large mixing bowl and add bread crumbs, rice, and Taco “Meat.” Add the dijon mustard and spices; mix well. (Add a little water or broth if it seems too dry. It should be the consistency of raw meatloaf).
Place mixture in a lightly oiled 9″ x 9″ baking pan. Spread a thick layer of mashed potatoes on top (I have used prepared instant mashed potatoes when I didn’t have leftover mashed, and they work great).
Bake uncovered for 30 – 40 minutes at 375 degrees. (When done you may want to sprinkle a little rice Parmesan cheese or Gomasio (sesame seasoning) on top just for looks. Serve with vegetarian gravy and a salad.
Recipe: Vegetarian Deep Dish Taco Squares
This is a recipe that was given to me by my niece, Debbie. I have changed some of the ingredients to make it vegetarian, and it is delicious. This is something perfect to take to a picnic or covered dish dinner. Bet there won’t be any left to take home!
1 recipe for Vegetarian Taco “Meat” (above)
1/3 c. vegetarian sour cream (I use Sour Supreme, Better Than Sour Cream, by Tofutti)
1/3 c. Vegenaise
1/2 c. shredded cheddar veggie cheese
1 Tbsp. chopped onion
1 c. Bisquick baking mix
1/4 c. cold water
1 – 2 medium tomatoes, thinly sliced
1/2 c. chopped green bell pepper
Preheat oven to 375 degrees. Grease a square baking pan (8″x8″ or 9″x9″)
In a bowl mix together the Sour Supreme, Vegenaise, veggie cheese, and onion; reserve.
In another bowl mix the baking mix and water together until a soft dough forms.
Pat the dough into the prepared pan, pressing the dough 1/2 inch up the sides of the pan. Layer taco “meat,” tomatoes, and green pepper in the pan. Spoon Sour Supreme mixture over the top. Sprinkle with paprika if desired.
Bake about 25 – 30 minutes until edges of dough are light brown. Enjoy!
Recipe: Vegetarian Taco “Meat”
This is an easy meat substitute our family prefers when we have tacos. (Of course, you could always use the frozen veggie crumbles from the supermarket, but this is so much cheaper. You can make it for less than 1/3 the cost!) Just use this in place of the normal taco meat, add lettuce, tomatoes, veggie cheese, and whatever else you desire, and you will have a fun, everyone-makes-his-own meal.
I usually triple this recipe so that I have leftovers to freeze. Then I always have some ready to use in other recipes. I will post some recipes which include this Taco “Meat”, and you will see just how versatile it is.
1 c. dry lentils (sort and rinse)
2 c. water, add more if needed
1/4 c. chopped onion
3 cloves garlic, minced
1 pkg. dry taco seasoning
Bragg’s Liquid Amino Acids to taste
Cook lentils in water until tender (30-45 minutes). Meanwhile, steam saute the onions and garlic for a few minutes and add to lentils. When lentils are almost done add dry taco seasoning and Sazon or Bragg’s to taste. Serve in place of meat filling in tacos.
BOOK REVIEW: “Winning the Battle for the Body,” by Douglas D. Polk
“The body of Christ is so sick that it has to leave the front lines of battle with Satan and attend to its wounded masses.” That sentence grabbed my attention on the first page of the preface. Douglas Polk has the courage and conviction to state the obvious and back his statements up not only with scientific research but also biblical authority. This author does an excellent job of pointing out how we Christians are “missing it” in the areas of health and healing and encourages us to make sure that our lifestyle mirrors our testimony. Sure, we pray for the sick, but how many sermons have you heard recently about how to stay healthy? It’s all there in the Bible — really!
If you have questions on this topic, concerns about your spiritual and physical health, and wonder what God has to say about it, then you must read this book. It is deep, it is thorough, and it is challenging — the most insightful Christian book I have read in a long time. You can order “Winning the Battle for the Body” at www.hacres.com
Recipe: Lentil Loaf
I must applaud my husband, who has been a real sport about sampling, and even learning to like, all the “bunny food” and tofu I have served him over the last 9 years when he joined me in this vegetarian lifestyle. Once upon a time my husband told me that his favorite meal was meatloaf, mashed potatoes with gravy, and peas. Let me assure you it has been A LONG TIME since he’s had that meal! So he was more than pleased when I served this Lentil Loaf last night with, you guessed it, mashed potatoes, gravy, and peas.
I found this recipe on-line. It was listed as an adaptation of a recipe in Linda McCartney’s Home Cooking vegetarian cookbook. I made a couple of changes myself, and think it is a wonderful meatless loaf recipe. I found that it is best to make it ahead of time (the day before is good) because that gives the loaf time to firm up in the pan. After it is completely cooled you can easily slice and reheat individual portions to serve.
1 1/2 c. lentils
1 c. grated veggie cheddar cheese
1 onion chopped
salt and pepper to taste
1 tsp. dried herbs (I used poultry seasoning)
1 c. Italian breadcrumbs
1 egg replacer (I used Ener-G Egg Replacer)
3 Tbs. organic butter
Preheat oven to 350 degrees. Spray 1 lb. loaf pan with PAM or equivalent.
Wash lentils and drain. Cover lentils with 3 – 3 1/2 c. water in a large saucepan. Cover and bring to a boil. Simmer 20-30 minutes until fairly soft.
Mix in veggie cheese, onions, salt, pepper, and herbs.
Add breadcrumbs, egg replacer, and butter to the lentil mixture. (Add more breadcrumbs if it seems too wet and sloppy).
Press mixture into prepared loaf pan and bake for 40-45 minutes. Cool completely before removing from pan.
Serve with vegetarian gravy.
Recipe: Kale Chips
This is a recipe my daughter, Shannon, made and shared with us tonight. She found it in a “Woman’s Day” magazine that I had given her (who knew it was there), and it was so simple and totally different that I just have to share it. I love that it is so healthy and fun to eat — you just might find the kids snacking on these!
Preheat oven to 350 degrees.
Wash one bunch of kale and dry thoroughly. Remove stems and thick veins, and cut leaves into pieces about 2″ x 2″.
Spread cut leaves on a cookie sheet, salt to taste, and bake for about 12 minutes. They will be crisp, light, and frilly. So tasty and healthy!
Sun-dried Tomato/Greek Olive Pasta
This is a favorite make-ahead recipe of mine. If you mix together all the ingredients but the pasta the night before, then making dinner the next day will be easy. This is so great to do if you’re expecting company for dinner and have to work that day. Plan ahead, and all you have to do before your guests arrive is make the pasta and this dish is DONE!
I have also added leftover grilled vegetables along with the pasta, and this made the dish even more interesting. I love the new wholegrain pastas that are now available in supermarkets making even a pasta dish healthy.
1/4 cup oil-packed sun-dried tomatoes, chopped, plus 1 Tbsp. reserved oil
1/4 cup pitted kalamata olives, chopped
1 Tbsp. extra virgin olive oil
2 lg. cloves garlic, finely chopped
1/4 tsp. oregano
1/4 cup toasted pine nuts (Optional, but so good). I just toast them in the toaster oven.
salt and pepper to taste
Place all of the above ingredients into a bowl and set aside. (Cover and refrigerate if using tomorrow).
Meanwhile prepare 8 oz. of your favorite pasta (Try the wholegrain — rotelli works really well) according to package directions. Drain. If adding any leftover veggies warm them up now.
Mix everything together.
ADD: 1/4 – 1/2 cup pesto, (small jars of pesto can be found near spaghetti sauce in the supermarket). The pesto will add a lot of flavor, color, and texture.
RECIPES: AVOCADO PUDDINGS
Here are two very simple raw puddings that are rich and creamy without any milk or butterfat. Don’t let the word “avocado” scare you — no one will guess your secret ingredient in these yummy desserts.
I use medium size Haas avocados. They are best when they are very dark green, almost black, but still kind of firm. If the skin feels too squishy it is too old. If the skin is still hard and green it isn’t ripe enough yet.
NO CHOCOLATE PUDDING
2 medium, ripe avocados (peeled and pitted)
1/2 cup carob powder (or to taste)
3/4 cup maple syrup (or to taste)
1/2 Tsp. vanilla
Puree all ingredients in food processor until smooth and creamy. Chill, serve.
KEY LIME PUDDING
1 medium, ripe avocado (peeled and pitted)
1 ripe banana (peeled and sliced)
juice of 1/2 lemon
juice of 1/2 lime
1/4 – 1/3 cup honey (to taste)
Blend all ingredients in a food processor until creamy. Chill, serve.
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