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.

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.

Recipe: Baked Rice Pudding (vegan)

This time of year, when the weather traps us inside, I always like to fill the kitchen with the wonderful smells I remember from childhood. Something sweet and creamy, like this vegan rice pudding, is the perfect comfort food for dessert or even breakfast on a cold day. There are only a few ingredients, and it goes together quickly. It does take a long time to bake, but the way the house smells as it bakes makes it worth the time. Everyone who comes in will say, “Yum, what smells so good?”

BAKED RICE PUDDING (vegan)

1/2 cup white or brown rice (brown rice takes a little longer to cook)

4 c. soy milk

2 tsp. vanilla

1 tsp. cinnamon

dash of nutmeg

1/4 c. honey

Preheat oven to 275 degrees. Mix all ingredients together in a bowl and then transfer to a lightly sprayed, ovenproof, 1 1/2 qt. casserole.

Bake uncovered for 2 – 3 hours, stirring every half hour, until done. Remove from oven just before rice is completely done because it will continue to cook a little as the rice cools. If you cook until you think it’s completely done the rice may get mushy as it cools, and I think rice pudding is best when each grain of rice is separate and distinct — not one congealed mass.

Serve warm or cold — it’s delicious either way!

Baked Rice Pudding (vegan)

Book Review: “Skinny Bitch” and “Skinny Bitch in the Kitch,” by Rory Freedman and Kim Barnouim

I recently purchased two books by the same two authors. Rory Freedman and Kim Barnouin, the authors of “Skinny Bitch” tell it like it is when describing the failure of the standard American diet and the horrors of factory farming and animal industry today. If you can’t think of any good reason to be a vegetarian, then you should read this book. Once through, you won’t be able to think of one good reason to not be a vegetarian. The authors so “eloquently” state the facts that any rational person must agree with them. If you need a good swift kick in the pants then this is the book for you, but consider yourself warned. My only criticism is that the language they use is so very vulgar. For two such beautiful girls they have mouths like sewers, and how attractive is that?

“Skinny Bitch in the Kitch” is the sequel cookbook to “Skinny Bitch.” The language is the same, but the recipes are better than you would expect in a vegan cookbook. You can tell that these ladies really love to eat! They offer the kinds of recipes I like: easy, simple, and delicious. The ingredients are not exotic, and they seem to anticipate your questions with sensible explanations along the way. Many of the recipes are the comfort food we remember from childhood. The “Tuna” Salad Sandwich recipe is a keeper, and the “Chicken” Noodle Soup is as close to Mom’s, without the cluck, as you will ever get. This is an excellent vegan cookbook — just be prepared to look beyond the language (and hide it from the kids. 9 – 12 year-olds find this kind of “potty talk” hilarious, and you will never live it down).

My Philosophy

Recently I have been browsing through some other vegetarian blogs, and I must say that my vegetarian philosophy (and cooking philosophy, in general) differs quite a bit from some of the sites I have seen. When I see a vegan blog full of recipes for fat and sugar laden desserts I just have to ask “WHY?”

First of all, I am vegetarian for health reasons. I believe that everything we put into our mouths should contribute to our overall health in some way. I try to eat as naturally as possible. If I question an ingredient I ask myself, “Did Adam and Eve have this available in the garden?” “Is it of animal origin?” “Is it healthy?” When I ponder these points I can usually come up with a suitable replacement for any ingredient in a recipe.

Secondly, I believe that a recipe should be easy to prepare, easy to duplicate, reliable, and need only a minimal list of ingredients. Some of the recipes I’ve seen look enticing, but realistically, how many of us have an entire afternoon to devote to preparing supper? A good recipe should be ready to eat in an hour or less. The goal here is to EAT, right? — not just to putz around in the kitchen. I am not against using pesto or roasted red peppers that come in a jar or from the farmers market. Don’t labor over the little things .

I also believe that if you have a favorite traditional family recipe then you SHOULD try to duplicate it in a healthy way. Your family will thank you for making the effort, and they will more easily transition into the vegetarian lifestyle you are trying to promote. What I am saying here is, “Don’t let tofu be the first vegetarian dish you serve to your carnivore relatives.”

In other words: Keep it simple, keep it easy, serve whatever you make with love and genuine concern for the health of those who will eat what you make.

THAIWAT: RESTAURANT REVIEW

Thaiwat Restaurant, 1145 Berkshire Blvd. (between Redners and Walmart), Wyomissing, PA, (610) 898-9191

Thaiwat is a small family-owned Thai restaurant, less than a year old. The casual decor is done in a lovely oriental motif, and everything looks very clean and orderly. I must mention their lovely jade green china — very unusual to see dishes this nice in most restaurants. The menus themselves are classy heavy black book-type things which hold an extensive offering of traditional Thai appetizers, soups, salads, entrees, and desserts. There is a vegetarian section on the menu, but any dish may be altered to be vegetarian or to meet any diet or allergy requirements.

The vegetarian Tom Kha (coconut soup) is outstanding. If you don’t order it with your dinner, then I would suggest taking some home with you. (This restaurant also has take-out service available for those nights when you just don’t feel like cooking). The Pad Thai is a favorite of mine — the vegetarian version (without egg) is excellent served with sides of fresh crunchy bean sprouts, sliced lemon, and peanuts. An unusual dish on the menu is called “Jack and Sue,” a spicy heart-shaped vegetable pattie served on a bed of rice and vegetables. (I bet you won’t find that anywhere else!)

If you still have room, several desserts are available for your sweet tooth. As long as you’re eating Thai try something traditional like the Mango Sticky Rice or Fried Banana — both are yummy, and you can have ice cream any day, right?

Prices are moderate. Sometimes this restaurant is very crowded and there is a wait, and at others it is almost empty, so to be safe call ahead for reservations. Convenient location and plenty of parking. Closed on Mondays.

Broiled Eggplant Sandwiches

For six sandwiches:

6 large wholegrain rolls

2 lg. eggplants

1 jar of roasted red peppers

veggie mozzarella cheese (Soya Kaas works well)

pesto (you can find small jars of pesto in the grocery aisle near spaghetti sauce)

Slice the eggplant 3/4 in. thick. Salt the slices and let them drain. This takes out any bitterness. Press out excess moisture with a paper towel. Then brush eggplant slices with olive oil and broil on both sides until brown and tender. (Broiling only takes about 3 minutes on each side — watch closely or they will burn).

Then, put the broiled slices in a glass bowl or casserole with about 2 Tbsp. olive oil, a little balsamic vinegar, and 1 – 2 cloves of pressed garlic. Let marinate overnight.

When you are ready to cook the sandwiches preheat the oven to BROIL. Slice open roll and spread pesto on each half. On one half layer marinated eggplant slices, then roasted red pepper strips. On the other half place a couple of thin slices of veggie mozzarella cheese.

Arrange prepared open sandwiches on a baking sheet, and broil until bread is lightly browned and mozarella is soft and browned

(These can be eaten as a meal served with soup or salad, or they can be cut into smaller sandwiches and served as out-of-the-ordinary finger sandwiches).

SHARON’S TOFU

I am not a tofu fan, but my friend, Sharon, gave me this VERY EASY recipe for tofu cutlets that really does taste delicious, and takes so little time to prepare with just a few ingredients, too. Even a non-tofu fan will enjoy this recipe.

Sauce:*

1/2 Tbsp. grated ginger (Hint: freeze a whole ginger root, and peel and grate as needed)

1/4 cup soy sauce

1/8 cup sugar (I use honey — a little less)

thinly sliced leeks, onions, or scallions

*In a hurry? Just skip the first three ingredients and use bottled BBQ sauce.

Slice tofu very thin. Fry, in a little oil, on one side. Brush on sauce. Flip. Brush sauce on other side. Fry on this side, and remove tofu to a warm plate. Fry thinly sliced leek, onion, or scallions in same pan for just a short time and serve over tofu.

Done! There, wasn’t that easy?

RESTAURANT REVIEW: ZOU’S GARDEN

Zou’s Garden, Clock Tower Plaza, 2846 Main St. (Rt. 23 & Rt. 10), Morgantown, PA 19543 Tel. (610) 913-0633

We discovered Zou’s Garden by accident after noticing that the neon sign in their window said “Vegetarian Chinese Cuisine” — we had to try it. What a treat! They have an extensive vegetarian menu in addition to the traditional Chinese and Japanese offerings. Zou’s uses vegetarian chicken, beef, pork, and duck (made from soy or wheat) to make almost anything on their regular menu suitable for vegetarians. The General Tso’s Chicken is excellent. The generous dinner includes a spring roll and vegetable fried rice (brown rice substituted for white upon request). The carrot curl flower garnish is a tiny work of art. Two people can easily eat for under $20.00 and be more than satisfied.

Zou’s Garden was recently remodeled to accommodate casual dining in, but everything on the menu is available for takeout, too. If you are in the mood for Chinese, try this little restaurant — you will be pleasantly surprised. It’s worth the trip.

Real Wisdom

Humankind is spirit, mind, and body. In order to be totally healthy we must be balanced in each area. I have found that the Bible has a lot to say about healthy living. In fact when I began my search for physical health this is where I found the most help. With this in mind, I will occasionally share what I have learned from the Word of God concerning the health of the total man.

Let me just say that I have been a Christian for 43 years, and in that time I have read every book in the Bible multiple times, participated in many Bible Studies, read hundreds of edifying books and articles, and sat under many excellent spiritual leaders. However, when God answered my heart’s cry and began showing me the words of health and healing that had been hidden in plain sight all those years I began a spiritual journey that continues today.

Psalm 36:9 – For with You is the fountain of life; in your light we see light.

Garlic Bread

GARLIC BREAD

Warm garlic bread goes great with Miracle Fat Burner Stew or any other stew or pasta. This is how I make a low-calorie garlic bread (you won’t miss the butter!)

Take one large garlic bulb(do not peel) and slice off the top one third (you want to expose the top of each clove). Wrap the entire bulb in aluminum foil and bake at 400 degrees for 1/2 hour. When done each clove will be creamy and can be spread, just like butter, on a slice of warm wholegrain bread. Yum!