How To make Lentil Salad (Vrg)
1 c Pre-cooked green lentils
1 c Pre-cooked orange lentils
1/2 c Celery, finely chopped
1 c Steamed green beans, finely
Cut 1/4 c Freshly chopped parsley
DRESSING:
1 T Mild, prepared mustard
x Salt and pepper to taste 1 ds Lemon juice
1/2 c Reduced fat Italian
Dressing 1 Ripe tomato, cut into
Wedges 1/4 c Finely chopped chives
1 sm Head of lettuce, shredded
In a salad bowl, mix cooked lentils, celery, green beans, and parsley. Combine dressing ingredients in a small bowl. Toss lentil mixture with dressing and serve on shredded lettuce. Garnish with tomato wedges and chives. Serve with crusty whole wheat bread. Total Calories Per Serving: 149 Fat: 3 grams This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group. From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
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GET YOUR TRACE NUTRIENTS! Lazy No Recipe Edamame Mushroom Pasta | Vitamin Katie
GET YOUR TRACE NUTRIENTS! Lazy No Recipe Edamame Mushroom Pasta | Vitamin Katie
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Easy Delicious Stirfry Recipe | VEGAN
Hi guys!
Here's my first Recipe for YouTube. Hope you enjoy!
Honestly, I keep things pretty simple for the most part when cooking!
Instead of always trying to follow recipes to the 'T', keep it simple by cooking with the stuff you have at home! With practically any dish, I use practically *all* the vegetables in my kitchen! Haha! So for this recipe:
*Put 2 cups of brown rice in your rice cooker. You could use a vegetable broth instead! When I use a vegetable broth, I use Campbell's No Sodium Added. Follow cooking instructions. If you are using a pot, put 2 cups of brown rice in for 4 cups of water. Add in a bit of vegan margerine/butter/oil to prevent it from clumping together/sticking to the bottom.
*While rice is cooking, chop up your vegetables! For me I chopped up 1 portabella mushroom, 1 green onion, ~1/4 cup of red onion, 2 cloves of garlic.
*Heat up ~1 TB coconut oil or any vegetable oil, OR you can cook with just water. So you heat up the pan on its own and then put in vegetables and after a minute or so add a little bit of water. Basically you keep adding water throughout the frying process to prevent the vegetables from burning in the pan! I personally love the sizzling noise when you add some water!
*Add in your vegetables to the frying pan. You should technically put onion in first and sautee it nicely until soft and then add your harder vegetables --the green onion or carrot, cauliflower etc-- BEFORE you add in softer vegetables like mushrooms. But lol I was a bit lazy and put them all together. This just makes it so the harder vegetables don't get as soft as they could have, if you were to add them first.
*Add in whatever spices you fancy. For this recipe I added Garlic & Herb, Cumin, Tumeric and Smoked Paprika. Mmmm spices smell so good.....
*If you feel like your vegetables are sticking to the pan, add in a bit of water at a time!
*Cook your can of beans in a seperate pot. I used the Blue Menu brand of 6 Bean Medley. I love variety!
*Once beans and rice are cooked, add them into your frying pan and mix together. Optional: Add in a bit more of your spices so that rice and beans have the same flavoring added!
Some great websites for resources:
Undercover Investigation videos: mercyforanimals.org
Recipes, health, reasons to be vegan:
vrg.org
chooseveg.com
veganoutreach.org
Documentaries available on Netflix:
Vegucated -Follow 3 people from New York City as they try out a vegan diet and lifestyle and become educated on veganism at the same time.
Cowspiracy- The environmental impact of raising animals for food.
Forks Over Knives- The health aspect of veganism vs eating animal products. Also check out the website for some of the facts: forksoverknives.com
Documentary (not on Netflix) on the ethical reasons to be vegan: earthlings.com
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What We Ate Today #1 | Vegan Family Meals ~ Brown Vegan
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Roasted Beet Salad - beetroot recipes - plant based whole food vegan diet
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I used to really dislike Beetroot Recipes that I had tried in the past, but Roasted Beets just have a different sweeter taste to them without that pungent earth taste I dislike in beets. Beets are one of those vegetables that are a real powerhouse of great nutrients, that are perfect for a whole food vegan plant based diet. This recipe was just perfect. Hope you guys enjoy it and please share it so we can continue growing Healthy Recipe to every home.