Tangy Tomato Rice - An Easy and Healthy Lunchbox Recipe

I like how versatile this humble grain Rice could be in various forms of cuisines world over. From more exotic Sushi to Risotto to the simple curd rice from South India, this ancient grain has come a long way. And yes if you are already bored with the time consuming & tedious cooking methods of your Risottos and the Shahi Pulav these quickies will win you over hands down.

I love the simplicity of these recipes with which these can be easily included in the lunch, dinner and can be packed comfortably in the lunchbox too. Each recipe has a distinct color, aroma and taste which makes them unique. Red rice, green rice, yellow rice... no these are not the varieties of rice but the names given to the rice dishes I pack for my children to school. So the tomato rice becomes red rice, coriander rice as green rice and lemon rice takes the name of yellow rice.

The few changes I often make in my MIL's recipe is to add more nutritious brown rice, black sesame seeds, and whole black gram in place of polished white rice, skinned sesame seeds and de husked black gram.

Preparation time
15 minutes

Cooking time
20 minutes

Serves
2 persons

Ingredients

2 cups pre cooked rice*

1 cup fresh tomato juice/puree

1 green chilly

2 tsp. vegetable oil

1 small onion

1/2 tsp. mustard seeds

1 tsp. de-husked black gram

1/4 tsp. cumin seeds

A pinch of asafoetida powder

Salt as desired

A few sprigs of curry leaves

Preparation

Wash and cook the rice and keep it aside. For making a cup of tomato juice you may need 3-4 medium tomatoes. Wash the tomatoes and blend in mixer to make a puree. Filter the puree if you want a clear tomato rice. Peel and slice the onion finely. Chop the green chilly.

Cooking

Heat oil in a wok and crackle mustard and add de husked black gram (dhuli urad dal) & cumin seeds in it. Add the diced onion, curry leaves, asafoetida and green chilly to the oil and fry it for about a minute. Pour the tomato puree in the wok and keep frying for another 3-4 minutes. Take the wok off the flame.

Add salt the pre cooked rice and mix well. Pour the above tempering in the rice and mix it thoroughly. Serve this Tangy Tomato rice with plain yogurt or a yogurt Raita with vegetables.

Lite recipes for right health. Quick-to-cook, easy and healthy recipes for busy couples, bachelors and all those for whom time is precious. Articles on health and eating right will help you combine nutritional benefits of various food in your cooking.

http://www.litebite.in/

In case you like to indulge on food, do visit my other site for exotic and grand recipes, or read about places to visit in India;

http://sanjeetakk.blogspot.com/

Original article

Tasty Vegetarian White Chicken Chili Recipe In 4 Simple Steps

My husband and I used to work at Ruby Tuesday's as waiters back in the day when we were in college and by far the most popular item that patrons would buy from their menu, without any suggestion from the waiters, would be the White Chicken Chili. My husband used to rave about how good it tasted, and obviously, I was never able to join in all the reindeer games because I didn't eat meat. It didn't occur to me, till now, to attempt to cook a White Chicken Chili Recipe and make it not only meat-free and tasty but also vegan friendly. I must say, this recipe has now become a staple and a favorite in my home, no matter how hot it is outdoors, we never mind eating a bowl of this Vegetarian White "Chixen" Chili.

You will discover that most of the ingredients, for this vegetarian recipe, are items that you likely already have within your kitchen and are simple to find. This Vegetarian White "Chixen" Chili is undoubtedly tasty and will have any vegetarian or meat-eater addicted. I have never eaten the meat version of White Chicken Chili but I am certain it does not have anything on the vegetarian and vegan version.

Vegetarian White "Chixen" Chili Recipe

Ingredients:

·1/4 cup of vegetable oil

·1/2 lb (which is about 12 nuggets) of thawed Soy Delight Vegan Chicken Nuggets, diced in to chunks (these are not breaded)

·3 cloves of garlic, minced

·1 medium onion, chopped

·1 large or 2 small jalapeño peppers, seeded and chopped

·1 fresh green chile, chopped (you can substitute for 1 small can of green chillies with the liquid)

·3 sprigs of fresh oregano, chopped or 1 tsp of dried oregano

·1/4 tsp of black pepper

·1 tsp cumin

·1/2 tsp coriander

·1 1/2 tsp of chili powder

·1/2 tsp cayenne pepper

·2 cans of Northern White Beans, with liquid

·3 cups of vegetable broth

·2 cups of water

·1 vegetable bouillon

·3 tablespoons of cornstarch, mixed with a 2 tsp. of water

Directions:

1. In a large pot, add the vegetable oil and heat on medium heat. Once oil is warm, add the vegan chicken nuggets and sauté for about 5 minutes. Next add the garlic, onion, jalapeño peppers, and green chile. Saute until the onions are soft and clear which should be another 5 minutes.

2. Add the oregano, black pepper, cumin, coriander, chili powder, cayenne pepper to the soy chicken and saute for another minute.

3. Next add, the northern white beans, vegetable broth, water and bouillon to the pot. Stir and cover and let simmer on low for 45 minutes. After 45 minutes, add the cornstarch and water mix, stir, and continue to simmer on low for another 20 minutes.

4. Serve and garnish with cilantro, sour cream and cheese...if you like...but it is so good as is, you may not need to add anything else.

By the way, in case you can not find the Delight Soy Vegan Chicken Nuggets, feel free to work with some other "mock chicken" nugget or patty. Just make sure it is not breaded. You can also use seitan which is a great option!

Enjoy cooking and eating vegetarian and vegan meals? Get your totally free vegan and vegetarian cookbook with over 100 meat and dairy free recipes plus 5 Free Meat-Free Instructional Video Recipes by visiting http://www.freemeatlessrecipes.com/ Join hundreds of other vegetarians who have already experienced the easy but tasty method of preparing and eating vegetarian and vegan food.

Article Source: http://EzineArticles.com/?expert=Ebony_Johnson

Original article

A Cauliflower Recipe You Will Actually Love

Do you hate cauliflower? Well, then you've probably never had roasted cauliflower. Most of the time, cauliflower is steamed, which makes it bland and mushy. But roasted cauliflower has a nutty, buttery flavor that positively melts in your mouth. You can sprinkle it with cheese, dust it with spices, and even dunk it in barbecue sauce. Follow these simple steps to a delicious, simple and healthy treat.

Cauliflower is full of vital nutrients, including fiber, folate, vitamin C and water. Some studies have even shown that compounds in cauliflower can help protect against cancer, especially prostate cancer. This vegetable is also low in carbohydrates and fats, so it is an excellent addition to any diet.

Normally white, a cauliflower can also be lime green, dark purple or neon orange. These color variations don't really affect the flavor, but colorful vegetables do tend to have more nutrients.

Recipe:

Break the cauliflower into small florets. The smaller they are, the faster they cook. Don't make them too small, though, or they will be difficult to pick up.Put the florets in a baking dish. The dish can be made of any material, but a metal dish will give the cauliflower a slightly crispier exterior because it is a better conductor of heat.Drizzle olive oil, melted butter, or any other type of oil you have on hand over the florets. Toss them around to thoroughly coat. Olive oil provides the healthiest type of fat, so if you're trying to watch your health, that's the type you should use.Sprinkle the cauliflower with any spices that you like. Cumin and paprika go well together on cauliflower, as do pepper and nutmeg.Put the cauliflower in the oven at 450 degrees for 30 minutes.Take the cauliflower out and sprinkle it with grated cheese. Any type of cheese will do, but a gooey soft cheese such as sharp cheddar, gouda, fontina or mozzarella will work best.Put the cauliflower back in for 5 to 10 minutes, or until the cheese melts and the cauliflower is golden-brown.

Serve the cauliflower as a side, or use it as a substitute for potatoes. Roasted cauliflower can also make a simple and delicious appetizer or addition to a party tray. Set it next to a bowl of hummus, baba ganoush and spicy yogurt sauce, or put it on top of toasted bread slices spread with a creamy lemon aioli. You could even eat it as a snack instead of popcorn or chips!

Original article

A Delicious and Healthy Pizza Recipe in 7 Easy Steps

Health is wealth as they say. In this age of technology where everything comes lightning fast and people seems to get stuck in a nine to five desk job with unhealthy lifestyles, maintaining to be healthy and fit is becoming a tedious task. Some exercise which is good and some watch what they eat and this recipe is actually to help on the healthy eating.

Who's among us don't like pizza? Of course everyone wants a piece of it. But there's a dilemma we are facing just thinking about eating one: delicious pizza isn't healthy and healthy pizza isn't delicious, right? Or if there's an available veggie pizza it turns out it cost that much more than your regular meaty pizza and it's not available a few blocks from your home.

This pizza recipe is a personal recipe made to fulfill a craving pizza lover who needs to start eating healthy without truly giving-up the delicious food.

Pizza Spectrum

pizza crust tofu (cubed or diced into tiny bits)

butter or oil

mushrooms

pineapple tidbits

cucumber

tomato sauce

green bell pepper

Edam cheese

mozzarella

Procedure:

1. Pre-heat your oven at 375 F (190 C) for 20 minutes.

2. Lay your pizza crust in a baking pan.

3. Spread the tomato sauce evenly on top of the crust. You can actually use any kind of brands of tomato sauce but I prefer Del Monte's Gourmet selection since it has already that distinctive classic taste that you don't need to add anything because the sauce is complete in itself.

4. Then add the grated cheese. For this particular recipe I used Edam cheese since that's what we have available. Though it's perfect since it's a bit salty so it became also a substitute for salt.

5. Meanwhile, fry the tofu in butter or oil. I prefer the tofu almost grounded for it's more crunchy and will appear and taste like unsalted chicharon. But if you don't like crunchy you can just slice it into cubes and don't over fry it so this way it will taste and feel like meat. Then sprinkle it on top of the crust.

6. Next add the remaining ingredients: cucumber, mushrooms, pineapple, and bell pepper and manage to decorate the pizza as well while adding them. Then sprinkle the grated mozzarella on top.

7. Bake for 10 to 15 minutes or until crust is brown. Then serve with hot sauce or ketchup.

http://kristinabiog.blogspot.com/

My blog that contains random musings and introspection on my journey called life presented through different literary mediums mostly in poetry, reflections, opinions, photography, a glimpse of Filipino culture, food, faith and other things that interest me from time to time like latest music, movies and current events.

Article Source: http://EzineArticles.com/?expert=Kristina_Abiog

Original article

Portobello Mushroom Recipe and More

Portobello mushrooms contain potassium, sodium, phosphorus, and antioxidants important to the body. A Portobello mushroom is actually just a brown crimini mushroom that has grown to 4"-6" and diameter. This is the point that a crimini mushroom is named a Portobello. Always select firm, plump, solid mushrooms when shopping and avoid the dried looking ones because that is usually a sign of decomposition. The mushrooms should keep fresh about 5-6 days and if cooked, can be stored and frozen for several months. You can grill, oven roast, or sauté the mushrooms and can be prepared as a dish in themselves or cut up and added to sauces, salads, or used in place of meat dishes due to its heavy, earthy nature (similar to eggplant in that way).

There are some wonderful health benefits to adding mushrooms to your diet. A study has even showed that women who consumed fresh mushrooms daily were 64% less likely to develop breast cancer, and those that combined a mushroom diet with regular green tea consumption actually reduced their risk of breast cancer by nearly 90%... Talk about some serious health benefits!

One of the most popular appetizers at my restaurant is a baked Portobello mushroom with roasted peppers, chopped tomato, and goat cheese. I am glad to share this simple yet deliciously wonderful mushroom recipe with you!

Portobello Mushroom Dish
Prep time: 10 minutes
Ready in: 20 minutes
Serves: 6

Ingredients:

- Portobello Mushroom
-Olive Oil to drizzle
-1 cup roasted red peppers, chopped
-1 medium sized ripened tomato, chopped
-Goat or Feta cheese to sprinkle
-3 Cloves garlic, chopped
-2 tbsp basil pesto

Directions:
Drizzle the mushroom caps with olive oil. Spoon the roasted peppers, tomato, goat/feta cheese, and garlic into the center of the mushroom. Drizzle with pesto. Bake in preheated oven at 300 degrees for 8-10 minutes. Serve hot as an appetizer or on top of mixed greens as an entrée.

Note: Artichoke hearts may be added for a heartier appetizer or meal. A drizzle of balsamic vinegar adds a tasty and flavorful dimension to the dish. Grill jumbo shrimp and place on top of the mushroom with lemon wedges and in the center of the plate for an impressive look.

Nutritional Information:
Serving size: 1/6 recipe, Calories 96, Total Fat 7g, Saturated Fat 3g, Cholesterol 8mg, Sodium 90mg, Total Carbohydrates 6g, Dietary Fiber 2g, Protein 4g

Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!

Visit http://www.themediterraneandigest.com/ for information on his newly released story-cookbook, "Savor the Spices of Life" and more info on eating, cooking, and living a heart healthier life.

Eat Better, Fresher, Smarter!

Original article

Simple Chickpea Recipe

Chickpeas, or garbanzo beans, are held in very high regard throughout the Mediterranean basin. They are a main source of protein for the people in the Mediterranean region and are one of the earliest cultivated vegetables. Garbanzos have been eaten raw as a snack, added into main dishes or salads, and have even been included in some dessert dishes. Although a staple throughout the Middle East and the Mediterranean, chickpea production (with the exception of Turkey, Iran, and Iraq) is surprisingly low in these countries. India is by far the largest chick pea producing country in the world, with Pakistan at a very distant second.

Chickpeas are a good source of zinc, folate and protein and contain high levels of dietary fiber which make them a very healthy source of carbohydrates. They are very low in fat, and the fat that they do contain is polyunsaturated. According to the International Crops Research Institute for the Semi-Arid Tropics, chickpeas contain on average: 23% protein, 64% carbohydrates, 5% fat, and 6% fiber.

There are many dishes that include chickpeas as a main ingredient, including Hummus which is a very healthy, blended dip made of primarily chickpeas, tahini (made from sesame seeds), olive oil, and garlic with many other varying ingredients. However to keep it simple at first, I am sharing with you a staple dish in its own right at my restaurant; a delicious, healthy, light, and easy to prepare dish with the simple name of "Chickpea Salad." Share with your loved ones and enjoy!

Chickpea Salad

Prep time: 15 minutes
Ready in: 20 Minutes
Serves: 10

Ingredients:

- 4 cups cooked, drained and rinsed chickpeas
- ½ cup diced red pepper
- ½ cup diced green pepper
- ½ cup sliced black olives (drained and rinsed)
- ½ cup diced red onion
- ¼ cup chopped parsley
- ¼ cup shredded carrots
- 3 tbsp each extra virgin olive oil and lemon juice
- 3 pinches kosher salt
- 4 pinches pepper
- 4 pinches of dry mint

Directions:

Combine all vegetables and parsley in a large bowl and toss. Add olive oil and lemon juice mix. Add salt, pepper, and mint. Toss all ingredients and until mixed thoroughly. You may serve as a side dish or as the first course.

Note: You may try adding feta cheese or freshly grated cheese as a garnish or to your own taste. I have added fried fruit (like raisins) to this salad for a wonderful twist on a familiar Mediterranean salad.

Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!

Visit http://www.themediterraneandigest.com/ for information on his newly released story-cookbook, "Savor the Spices of Life" and more info on eating, cooking, and living a heart healthier life.

Eat Better, Fresher, Smarter!

Original article

Dairy-Free and Vegan Potato Salad Recipe With A Kick of An Unexpected Spice

This meat-free & dairy-free potato salad will have you getting rid of the usual & predictable conventional potato salad for sure. In the event your family holiday gatherings are anything like mine, people are asking "where is the potato salad" as soon as they hit the door. This dairy-free, Curried Potato dish is a far cry from the everyday "yellow" or "southern style" potato salad that you've been served year-end and year out. Add a little spice and a unique flavor to your holiday menu. Your guests will welcome the change!

Dairy-Free Curried Potato Salad Recipe:

Potato Salad Dressing:

Ingredients:

·Vegetable or Olive Oil for sautee

·Small chopped red onion

·1 chopped red bell pepper

·1/2 small finely chopped jalapeño pepper

·1 teaspoon celery salt

·1 teaspoon ground cumin

·1 teaspoon ground coriander

·1 teaspoon turmeric

·2 tablespoons of curry powder

·1 cup of raisins (make sure you soak them first in hot water)

·Fresh juice of 1 lime or lemon

·1 cup of Veganise

·2 teaspoons of chopped cilantro

Dressing Directions:

1. In a small skillet, drizzle oil, over medium heat, and allow to get warm. Add the onions, bell peppers, and jalapeño peppers. Cook vegetables until they are soft. Next, add the celery salt, cumin, coriander, turmeric, and curry powder. Cook for about 5 minutes. To de-glaze the pan and get the spices from the bottom of the pan, drizzle some lemon juice in the pan.

2. In a food processor or blender, add the vegetable mixture and raisins. Pulse until chopped and smooth. Add half of the lime or lemon juice and the veganaise and cilantro and continue to pulse. Next add the dressing to a bowl and add the remainder of the lime or lemon juice. Stir well and refrigerate.

Salad Ingredients:

·1 pound of cooked and cubed red skinned potatoes

·1/2 pkg of drained extra firm tofu

·1/2 cup of raisins (make sure these have been soaked in hot water)

·Chopped cilantro (optional)

Salad Directions:

1. In a large bowl, crumble the extra firm tofu (with your hands). Next, add the cubed potatoes, raisins and cilantro and toss well.

2. Next, add the dressing to the salad and mix well. Refrigerate for at least 4 hours before serving.

Which dishes do you "traditionally" serve during the holidays? Is potato salad among them? What are a few of your favorite potato based meals?

Want to watch EJ as she prepares this delicious recipe? Watch this vegan curried potato salad video recipe. Ebony Johnson is a vegetarian and a vegetarian cooking enthusiast and the creator of Vegetarian Like Me. She invites you to visit Vegetarian Like Me at http://www.vegetarianlikeme.com/ to help you become a healthier and more informed vegetarian. Get access to vegetarian and vegan articles, tips, and vegetarian video recipes. To receive your 5 Free Vegetarian Video Recipes, visit today to join the vegetarian revolution.

Original article

Vegan Roast Beef Goulash Recipe, Really?

Before I became vegan I loved my steaks and pot roast. Every Sunday for years I cooked a pot roast in the slow cooker (crock pot) and by using a different variety of accompanying vegetables, I had a different tasting meal each time.

Then I became vegan for health and ethical reasons and, wow, did I miss my pot roast. Then one day I decided to buy the vegan "beef-less tips" I had seen many times but had not tried. I came up with the following recipe and loved it. I call it goulash but it is very similar to cubed pot roast with gravy.

Before getting to the recipe, we must discuss the main ingredient, the beef-less tips. I have only seen one brand of this, so that is what I will address. There may be others available but I have not seen them. The one I found is made by "Gardein". It is labeled "home style beef-less tips" and comes in a 9 ounce package. I found it in my area at several large supermarkets in the "meat-less" frozen food section. I suspect it would also be available at many health food or other stores that carry vegan/vegetarian products.

According to your location, you may not be able to find this product. If this is your situation, you can substitute any vegan meat-less product that fits the following. I would not use hamburger substitutes since it tends to crumble. So look for a meat substitute that will stay firm during cooking. Also, your substitute should be as thick as possible, preferably in bite size or larger chunks. O.K. To the recipe.

Ingredients
2 cups vegetable stock or water (see directions)
1 cup carrots, sliced or cubed
1 cup celery, cubed
1/2 medium onion, diced coarsely
2 large potatoes, cut into 2 inch cubes
2 cloves garlic, minced
1 teaspoon cocoa powder
1/4 teaspoon cumin
1 package (9 ounce) beef-less tips or substitute
1 tablespoon cornstarch
salt and black pepper, to taste

Directions
1. If you do not have vegetable stock you can use 2 cups water and 4-6 vegetable bullion cubes.
2. Place vegetable stock in a large soup pot on medium heat.
3. Add carrots, celery, potatoes and onion. Bring to a boil, reduce heat and simmer until vegetables are tender (about 10-15 minutes).
4. Add garlic, cocoa powder and cumin. Stir until cocoa powder is dissolved.
5. Add beef-less tips
6. Dissolve cornstarch in ¼ cup cold water and add half to the pot. Stir while watching the thickness of the gravy. Add more cornstarch as needed to get the thickness you want. If too thick, add vegetable stock or water.
7. Season with salt and pepper to taste.

Serve hot with cornbread, dinner rolls or garlic bread.

Make sure to put the beef-less tips in near the end of the cooking time. Do not overcook.
The only tricky part of the recipe is in acquiring the amount and thickness of the gravy. If the liquid gets low (boils away) add more vegetable stock. If you have too much gravy, cook a little longer. And, above all, taste as you cook. Don't overdo the salt. Let your taste be your guide.

K.A. Miller is a freelance writer and webmaster for http://www.veganshome.com/ where you will find many yummy vegan recipes and discussion of the vegan lifestyle.

Original article

Vegan Galla Pinto, Black Beans and Rice Recipe

8 oz dried organic black beans
10 cups water
1 Tbsp Salsa Lizano or Worcestershire - you can find vegan brands if you'd like
1 Tbsp organic cold pressed coconut oil
1 small white onion diced
1 small green pepper
1 small red pepper
1/2 cup white rice
1 tsp salt
1/4 tsp ground pepper
1 tsp Salsa Lizano or Worcestershire
1/2 cup reserved cooking liquid from beans

Star by sorting through the black beans, picking out any deformed ones and then rinse.

Add the beans to a pot and cover with 2 inches of water. Soak them overnight.

Drain and rinse beans, then add 10 cups of water, 1 Tbsp Salsa Lizano or Worcestershire (vegan or otherwise).

Bring beans to a boil, then reduce to a gentle simmer and cover loosely. Let simmer for 2.5 hours stirring occasionally.

Drain beans, but reserve 1/2 cup of the black bean cooking liquid.

Dice the onion and peppers (I pulse mine in the food processor, while they are not as pretty it certainly is faster and it still tastes the same).

Heat the coconut oil in a deep skillet or pot, add the half cup of rice, and stir for 2 minutes.

Next add the diced onion and peppers and stir for another two minutes.

Add salt, pepper, 1 tsp Salsa Lizano, and the reserved cooking liquid. Bring all this to a boil then reduce to a low simmer and cover and cook for 15 minutes.

After 15 minutes the rice should be cooked, add drained beans and cook for another couple of minutes on medium high heat. I say only a couple of minutes, but keep checking anyway. Adjust seasonings to your liking.

Serve plain or with diced tomatoes for the vegan version or for the not so vegan version, with a fried egg on top (my favorite), cheese, and sour cream if you like. Either way, Gallo Pinto tastes amazing.

This dish is full of protein, from the beans, while having Vitamins A, B, C, E and K from the onion and green and red pepper. Other minerals include: manganese, folate, potassium and copper. Gallo Pinto will fill you up and give you strength for the rest of your day. This dish will also make about six to eight servings and it will stay fresh in the fridge for about 5 days. This recipe may seem intimidating to make, but the first time is always the hardest. Each time I make this recipe, it gets easier.

Find all organic recipes on FoodaSaurusRex! Gluten-free and vegan recipes too. Really whatever I have in my fridge and looks good to make, but always healthy. Some gluten-free beer and sulfite-free organic wine reviews.

Original article

Just In Time For Your Holidays - Vegan Friendly Pumpkin Spice Bread Recipe

The sound of relatives and company chattering and laughing as the aroma of dairy-free spice pumpkin bread tickles your guests' noses and Vince Guaraldi's "A Charlie Brown Christmas" plays in the background, are some of my favorite memories of the holiday festivities and being surrounded by the people who are significant in my life. Food is the centerpiece of family functions and holiday parties, so naturally you want to make sure you put your best "dishes" forward and have a wide assortment of tantalizing treats on display. This vegan spiced pumpkin bread is an easy addition to complement your meat-free or vegan holiday feast. If your celebration menu is already maxed out with your traditional favorites, give your guests a piece of the evening to enjoy once they get home, by wrapping (in a cute and decorative cellophane wrap) these egg-free and dairy-free loaves of sumptuousness and giving them to your friends to take home with them. Who could resist the present of food? Even better, you could share this vegan recipe with your other vegetarian and vegan friends so that they can bake this bread whenever the mood sets in.

Ingredients:

Bread

1 ¾ cups of all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon all spice

1 teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon baking powder

1 cup of sugar

1/3 cup of brown sugar

½ cup of softened vegan margarine

1 cup canned purée pumpkin

½ cup of plain soy yogurt

1 teaspoon rum extract

2 teaspoons chopped ginger

2 teaspoons grated orange peel

1 cup of raisins

Glaze

1 ¼ cup of powdered sugar

1 tablespoon of vanilla or plain soy milk

¼ teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees. Spray 9x5 inch loaf pan with vegetable oil spray. In a large mixing bowl, whisk the flour, baking soda, salt, cinnamon, all spice, nutmeg, cloves, and baking powder.

2. In a mixer or food processor, mix the sugar, pumpkin, soy yogurt, rum extract, ginger, and orange peel. Mix until the batter is well-blended and smooth. Slowly pour in the flour mixture, a little bit at a time, until fully blended. Next, add the raisins and pulse for about 1 minute. Pour batter into loaf pan.

3. Bake the bread batter for 60 minute or until the edges pull away slightly from the sides of the pan and the center of the bread springs back when lightly touched.

4. Cool bread for 15 minutes. Once bread has cooled, remove bread from pan and allow to cool completely (about 30 more minutes)

5. While bread is cooling, in a small bowl, add the powdered sugar, soy milk, and vanilla extract and whisk together until smooth. With a spoon, drizzle the glaze over the bread. Let glaze set before serving (about 10 minutes)

This bread can very easily replace a piece of pie or cake as a dessert. The vegan pumpkin spiced bread is also a great sweet appetizer that can be sliced and smothered, with the vanilla glaze, and served on a platter. If you're cooking for a large group, and you need to save time with cooking and food preparation, you can easily prepare the bread ahead of time and freeze the baked bread for as long as 2 weeks and just thaw the bread at room temperature for at least six hours just before serving. What are some of your favorite holiday memories and recipes? Do you have a specialty vegetarian or vegan dish that all your guests rave about each year? Enjoy this recipe and more importantly, enjoy the company of your family members during this holiday season.

Are you a vegetarian like Ebony Johnson? Ebony has been living a meatless lifestyle since the age of 12 and she has created "Vegetarian Like Me," designed to help fellow vegetarians become healthier and more informed. Visit http://www.vegetarianlikeme.com/ today to receive access to vegetarian and vegan video recipes, cooking tips, vegetarian advice, and news. So what exactly are you waiting for? Become a healthier and more informed vegetarian and start enhancing your meat-free life right now.

Original article

Meat-Free and Vegan Friendly Kale Salad Recipe - A Tasty and Uncooked Way To Consume Your Greens

Meatless and vegan holiday recipes are probably the most yummiest dishes on the table during the holiday seasons and special events. In fact, consider how some of your favorite holiday dishes. It's not fairly often that I hear people "raving" about how delicious the Turkey, (bless its soul) was. Instead, I usually hear things like, "wow - that mac & cheese was absolutely wonderful," or "I have to get that potato salad recipe." Who would've thought that all of the stars of holiday gatherings are usually side dishes and desserts and are also meat-free?

During the holiday's, my mother would always cook Kale with Turkey Necks (I know...). As I become a vegetarian, I would always have to pass on the "greens" until my dad started making this meat-free and tasty vegetarian kale salad. This meatless recipe is also vegan friendly, which is always a plus, and it is really simple to make and absolutely delicious. Since this kale recipe is not cooked, you will be able to consume the many essential vitamins and nutrients that our green and leafy friends provide the body.

Kale Salad Recipe & Video

Ingredients:

·1 Bunch of Clean Fresh Kale

Dressing Ingredients:

·1/4 cup of Tamari (you can use soy sauce or liquid aminos)

·1/2 cup of water

·3 tablespoons of olive oil

·Juice from a 1/2 lemon

·1 clove garlic

·1/2 cup of sunflower seeds (optional)

Directions:

1. Chop the kale in to small pieces and place in a large bowl (if you have a bowl with a lid so that you can toss the kale salad later) and set aside.

2. In a blender, pour the Tamari, water, olive oil, lemon juice, and clove and blend for about 1 minute. Taste the dressing to make sure it is not too salty. If the dressing is too salty, then add some more water and blend for another 30 seconds.

3. Pour the dressing on the kale and sprinkle the sunflower seeds on the kale.

4. Toss the salad, cover, and place in the fridge and let it marinade for at least 4 hours.

The more time you allow the Kale to soak in the dressing, the better. I would highly recommend making this salad the night before you plan to eat it as this allows plenty of time for all of the flavors of the dressing to mesh together with the Kale (or your green of choice). Also, fellow vegetarians, let me know if you try this recipe with a different type of green (i.e. turnip or collard). I have just prepared this salad recipe with kale and would be interested to find out how the substitute of greens worked out to suit your needs and taste buds. I am sure it will be just as fulfilling...but of course, inquiring vegetarian minds want to know!

You can also spruce this salad up by adding some a variety of flavors and textures by simply sprinkling a handful of sunflower seed kernels on top of the salad and even adding some sliced cherry tomatoes. Enjoy!

Want to watch as EJ prepares this Kale Salad Recipe? You can watch the video by visiting http://vegetarianlikeme.com/vegetarian-recipes/holiday-recipe-vegetarian-vegan-kale-salad/ Enjoy cooking and eating vegetarian and vegan foods? Grab your totally free vegan and vegetarian cookbook with over 100 meat and dairy free recipes plus 5 Free Vegetarian Instructional Video Recipes. Join hundreds of other vegetarians that have already experienced the easy but delicious means of making and eating vegetarian and vegan food.

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