Vegeterian Tips: It s true ladies and gentleman! Certain fast food restaurants are now offering veggie burgers, as well as salads. While most of the salads may come with chicken or meat, you can ask them to leave it off. Just be careful of the dressings, as most have tons of sugar and calories. You also have baked potatoes, or fruit and yogurt options.

Ingredients (use vegan versions):

• Spinich one bunch
  
• Water Cress one bunch
  
• Cucumber one large sliced thi
  
• Garlic 5 or 6 cloves
  
• Olive Oil
  
• Pine Nuts

Directions:

In a large sauce pan add Olive Oil, spinich, watercress, cucumber,
1/2 of the garlic cloves (crushed), pine nuts and sautee for a few
minutes until the spinich, arugala and watercress are soft and wilty.
Pour mixture into a blender. Add the rest of the garlic cloves.
Add a little more Olive Oil. Puree. Serve with your favorite pasta;
try nonwheat pasta…yummy. For creamier texture add Okra.

Serves: 5.

Preparation time: 10 minutes.

[tubepress mode='tag', tagValue='Green Glop Pesto Sauce']

Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.

Ingredients (use vegan versions):

• 1 package italian premix (ie goodseasons)
• balsalmic vinega
• olive oil
• wate

Directions:

Combine in cruet (comes with dressing mix).
Try with tortilla chips, cucumber, tomato and carrots.

Serves: 10

Preparation time: 2 min

[tubepress mode='tag', tagValue='Andrew''s Italian Dressing']

Vegeterian Tips: Make it a goal to eat at least one piece of raw fruit or a handful of raw vegetables every dayI try to eat an apple first thing in the morning to get it out of the way.

Ingredients (use vegan versions):

• 6 whole vine ripened tomatoes
  
• 1 burmuda or viadalia onio
  
• 2 medium carrots
  
• 1 seeded bell pepper
  
• 2 cloves of garlic
  
• 1 to 3 japaleno peppers, seeded, but not skinned
  
• optional: few leaves fresh cilantro

Directions:

Serves: 6.

Preparation time: 15 min.

I like my salsa chunky, so I begin by putting the carrots into the
blender. I don”t “whiz” this into a puree, but leave it in pea sized
pieces. Next, add the onion and bell pepper, then the tomatoes, one
at a time. Last of all, add the garlic, peppers, and cilantro, if
desired. This also requires salt to taste. enjoy on corn chips!

[tubepress mode='tag', tagValue='Nancy']

Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!

Ingredients (use vegan versions):

• 3 large cloves garlic, minced
• 1 cup chopped pimiento stuffed green olives
• 1 cup pitted and chopped black olives
• 1/2 cup roasted sweet red peppers, cut into chunks
• 1/2 olive oil

Directions:

Make 24 hours ahead for best flavor, but not necessary. I use a small
food processor for the olives, but peppers must be chopped by hand.
Serve with a good Italian vegan bread or as a condiment for roasted Italian
veggie sandwich.

Preparation time: 10 minutes

Serves:

[tubepress mode='tag', tagValue='New Orleans Muffaletta Olive Pesto']

Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.

Ingredients (use vegan versions):

• 2 cups fresh bazil leaves
• 2 teaspoons of garlic
• 1/2 cup green pumpkin seeds
• 1/4 cup fresh soy parmesa
• ground black pepper to taste
• 1/4 cup pure virgin olive oil

Directions:

Combine all of the ingredients in a blender while the pasta is cooking.
Puree it into a pesto paste then add to your cooked pasta. Delicious!

Serves:

[tubepress mode='tag', tagValue='Pumpkin Seed Pesto']

Vegeterian Tips: Most Chinese restaurants have many vegetarian options, and some use tofu or fake meat. Otherwise, try rice, soup, and spring rolls or other appetizers to form a great meal. Just remember to ask for no MSG to stay healthy.

Ingredients (use vegan versions):

• 2 cups cooked chickpeas (substitute with canned black or kidney beans if you prefer)
• 2 cloves garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1 hot chili of your choice (optional, or add more!), minced
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumi
• 3 tblsp fresh minced cilantro/
• salt and pepper to taste

Directions:

Saute the garlic, ginger, chili, ground coriander and cumi
in a small saute pan, with a little water till garlic is soft.
Add to chickpeas. Mash thoroughly.
Add cilantro leaves and salt/pepper.
Serve cold or at room temperature as a dip.
Notes: Chopped cucumber, boiled cubed potatoes, minced scallions, and/or
grated carrot are all nice additions

Serves: Varies

Preparation time: Very little

[tubepress mode='tag', tagValue='Indian Style Hummus']

Vegeterian Tips: Most restaurants nowadays have vegetarian options available right on the menu. If not, ask your server if there is something that can be made for you. If you are at a more upscale restaurant, the chef will most likely be willing to whip up something for you, as it shows their talents and feeds their ego.

Ingredients (use vegan versions):

• 42 oz. jar unsweetened applesauce
• 12 oz. frozen apple juice concentrate
• 6 teaspoons cinnamo
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves

Directions:

Blend ingredients in blender until smooth (I do it in two batches). Place in heavy, large pan and bring to a boil. Reduce heat to a simmer, cover with lid ajar and cook 1 hour and 20 minutes. Stir every once in a while. Cool and store in refrigerator. Will turn darker as it cooks. Ymmmm GREAT on rice cakes for a quick treat!!!

Serves: 1 quart

Preparation time: 5 minutes

[tubepress mode='tag', tagValue='Fat-Free Sugar-Free Quick Apple Butter']

Vegeterian Tips: Order different side orders such as various vegetables, beans, rice or potatoes. Meatless appetizers can also be served as a part of your dinner. Just make sure to let your server know that all of those dishes will be acting as your main course and to have him or her bring out one big plate for you to eat off of. You may just have the best meal on the table, but it s up to you to allow those meat eaters eat off your plate, since you can t eat off theirs!

Ingredients (use vegan versions):

• 1 onio
• 1 green pepper
• ½-1 tablespoon veg. oil
• 1 veg. bouillon cube
• 1 small can of mushrooms (120 g)
• 1 can of chopped tomatoes (400 g)
• 1 can of babycorn, cut in 2 or 3 pieces each
• 2 garlic cloves, crushed
• 1-1½ tablespoons tomato paste
• oregano
• bazil
• chili powder
• cayenne pepper
• 1 teaspoon vegan sugar

Directions:

Chop the onion and cut the pepper in pieces. Fry the onion and pepper in oil for a couple of minutes. Add bouillon cube, mushrooms, tomatoes, crushed garlic, tomato paste and the babycorn. Add seasoning to taste and cook, covered, on low heat for about 20 minutes. Serve with pasta. (Without vegan sugar the chopped tomatoes easily make the dish too sour.)

Serves: 4

Preparation time: 30-35 mi

[tubepress mode='tag', tagValue='Ninas Pasta Sauce']

Vegeterian Tips: Pizza and pasta are a great way to go for vegetarians, but just be careful of all those carbs and eat them in moderation. If you don t eat dairy, ask for a slice of pizza with sauce topped with tons of veggies and see how great it tastes, and how good it is for you.

Ingredients (use vegan versions):

• 4 peeled and diced fresh peaches or nectarines
• 2 ounces black currants
• 2 ounces diced red Bermuda onion
• a sprinkle cayenne peppe
• 1 to 2 tablespoons fresh lemon juice

Directions:

Combine all ingredients. Refrigerate several hours.

Serves: 6-8

Preparation time: 10 min./chill several hours

[tubepress mode='tag', tagValue='Delectable Peach Salsa']

Vegeterian Tips: Read the sandwich descriptions on your menu. Most would be quite tasty and still filling without the meat. Just make sure to tell your server that you want to hold the chicken or roast beef, and to double up on the veggies and cheese.

Ingredients (use vegan versions):

• 1 apple
• 1 cup total raspberries, strawberries and/or blackberries (fresh, not frozen)
• 1 kiwi
• 2 Tbl. vegan brown sugar
• 2 Tbl. fruit preserves

Directions:

Peel, core and dice up the apple. Slice the strawberries, or cut
the raspberries or blackberries in pieces. Peel the kiwi, and chop
into small pieces. Mix all together, with vegan sugar and preserves. Serve
with baked pita strips or tortilla chips for a no-fat appetizer/snack!

Serves: 2 cups or so of salsa

Preparation time: 15 minutes?

[tubepress mode='tag', tagValue='Fruit Salsa']