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):

• 4 cups of long grain basmati rice.
• 1 cup of chopped beans
• 3 chopped carrots
• 1 tin of cor
• 1 cup of peas
• 1 smallish chopped onio
• 1 tin of Kidney beans
• olive oil

Directions:

Put all the vegetables in a wok with a dash of the olive oil.
Cook the rice while the vegetables are cooking.
After around ten minutes put the rice in with the vegetables.
Stir and serve while hot.

A good sauce to put on this is soy sauce.

Serves: 4

Preparation time: 1 hour (approx)

[tubepress mode='tag', tagValue='Vegan Stirfry']

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):

• 1C. broccoli
• 1C. cauliflowe
• 1/2C. snow peas (optional)
• 1 large carrot
• 1 vegetable boullion
• 2-3 garlic cloves (finely diced)
• dash of white peppe
• cornstarch (optional)
• wate

Directions:

Wash and cut all vegetables into bite sized pieces. Saute garlic in water,
or a lightly sprayed wok or pot. Add 6 tablespoons of water to softened
garlic along with the boullion. Once the boullion is disolved start adding
the veggies in the order of time needed to cook each (i.e. cauliflower,
carrots, broccili, snow peas). Stir constantly. If at any time your veggies
still need to be cooked (remember, you”re cooking to your “doneness”
preferences), you can add a few tablespoons of water to the pot.
If you find that you have leftover water, you can either discard, or
thicken with cornstarch. When everything is cooked, sprikle with white
pepper and give it one last stir.

Note: You may add any type of veggie combination you like and adding salt
is also an option.

Serves: 2

Preparation time: 20-30 min. max

[tubepress mode='tag', tagValue='Basic Vegetable Stir Fry']

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 Asian eggplants sliced
• 1 tablespoon veg oil
• 2 teaspoon brown vegan sugar
• 5 scallions chopped
• 2 tablespoon sesame oil
• 1/4 cup soy sauce
• 1 1/2 cups snow peas
• 2 red peppers sliced

Directions:

Heat the oils in the wok. Once very hot add the peppers, and
the eggplant. Cook for 4 minutes, until softened. Add the
snow peas, and the scallions. Dissolve the brown vegan sugar in
the soy sauce, and then add it to the pan. Cook for 2 more
minutes, and serve.

Serves: 2

Preparation time: about 15 min

[tubepress mode='tag', tagValue='Eggplant Stirfry']

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):

• 2-3 medium potatoes
• 1 can mustard greens
• 1 medium onio
• balsamic vinegar (optional)

Directions:

Microwave potatoes 3-4 minutes or until soft. While they are
cooking, chop onion and saute in a large skillet until
translucent (Onion can be sauteed in oil, water, or juice
from mustard greens). When potatoes are cooked, quarter them
and cut into slices about 1/2″ thick. Throw the potatoes and
drained mustard greens in the skillet with the onions, and
cook on low to medium heat for about 10 minutes.

Mixture can be served with a dash of balsamic vinegar, salt
and pepper, or just about any spices.

This is a surprisingly yummy combination – even my cats like
it!

Serves: 2-4

Preparation time: 20 mins.

[tubepress mode='tag', tagValue='Potato & Greens Fry-Up']

Vegeterian Tips: Reduce your refined sugar intake. I ve got as much of a sweet tooth as anybody, but I try to keep it under control by using such sugar replacers as maple syrup, stevia and agave whenever possible such as in coffee and tea and indulging in the refined stuff only occasionally.

Ingredients (use vegan versions):

• 300g pumpkin (winter squash), sliced
• 20 green beans
• 200 ml coconut milk
• 1 tablespoon Thai red curry paste (check the ingredients to ensure there is no fish paste in it)
• ½ cup bamboo shoots, rinsed
• 1 lemon grass stalk, the hard outer layers removed, finely chopped
• 1 tablespoon peanut butte
• 1 tablespoon vegan suga
• 10 or 12 sweet bazil leaves

Directions:

Steam or boil pumpkin. Blanch beans in boiling water and refresh in cold water. Cut each
into three pieces and set aside.

Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the
can. Heat through, then add curry paste and fry, stirring constantly, until mixture smells
fragrant. Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut
milk, and simmer for 5 minutes. Add peanut butter and vegan sugar. Stir through until sugar is
dissloved, add sweet basil leaves and serve with jasmine rice.

Serves: 2

Preparation time: ~15 mins

[tubepress mode='tag', tagValue='Bean and Pumpkin Curry']

Vegeterian Tips: Take a vitamin supplement that contains B12 or include nutritional yeast in your diet regularly, especially if you re vegan or mostly vegan.

Ingredients (use vegan versions):

Directions:

See “Stirfry Peas, Carrots & Cashews” under “Regional
Recipes”, “Chinese”.

Serves:

[tubepress mode='tag', tagValue='Peas, Carrots and Cashews']

Vegeterian Tips: There are many different options at Mexican restaurants, including burritos, tostadas, enchiladas, tacos, nachos, and veggie fajitas. Most food options can be prepared vegetarian by substituting beans for beef without a problem.

Ingredients (use vegan versions):

• 1 lb. green beans, washed, trimmed and cut in half
  
• package of three grain tempeh, sliced in half lengthwise, and then into thin strips across the width
  
• 1 can stewed tomatoes
  
• 1/3 cup chopped walnuts
  
• 2 med. onions, chopped
  
• 3 cloves garlic, chopped
  
• 1/4 teasp. cayenne
  
• 1/2 teasp. cinnamo
  
• 1 teasp. coriander
  
• 1 1/2 teasp. cumi
  
• pinch ground cloves
  
• 1/4 teasp. fennel seeds
  
• salt and freshly ground black pepper to taste
  
• 3/4 cup water
  
• your favorite cooking oil
  
• long grain brown rice

Directions:

Serves: 4.

Preparation time: 35 mins.

Put rice on to cook. I used to have a terrible time cooking rice
because I used to follow the directions on the package, which will
almost always result in mushy waterlogged rice. The general rule I
now follow is: 1:2 rice to water, with the water proportion getting
smaller the more rice you have. Last night I cooked 2 cups of rice
and used 3 cups of water and it was perfect. Put the rice and water
in together, bring the water to a boil,stir it, cover it and put the
heat on low, and DO NOT LOOK AT IT for 30 mins.

Heat a little oil (your current favorite) in a skillet-med-high heat.
Put in enought tempeh so that the bottom of the pan is covered but
not so many that all the pieces aren”t lying flat on the bottom.
Fry until golden, flip over, fry other side, set aside. You might
want to set them on paper towels if you used too much oil.

At the same time (if you have all your wits about you) roast the
walnuts in a small skillet over LOW heat. I almost always burn nuts
I”m trying to roast because either I have the heat on too high or
I”m not paying close enough attention and don”t stir them fast
enough. The best thing is to put the heat on low, and give a wooden
spoon to somebody else who”s not doing anything and make stirring the
nuts their assignment. (Yes, I did burn the walnuts last night, but
only a little bit.) When they are done put them in a bowl and put on
the table.

In a wok or a large skillet, heat about 1 1/2 Tablespns. oil on
med-high heat. Be careful if you”re using olive oil–it has a low
smoking point. Saute the onions and the garlic for 2-3 mins, until
translucent, and then add the spices. Stir and saute for another 2
minutes or so. Add the green beans, tempeh and stewed tomatoes and
water, mix well. Cover, turn heat down to low, and let it simmer for
about 5 mins., more or less depending on how cooked you like your
green beans. I like mine pretty crunchy so I think I only cooked the
whole thing for 3-4 mins.

Serve on rice and garnish with walnuts.
Enjoy!

[tubepress mode='tag', tagValue='Green Bean Tempeh Curry Stir Fry']

Vegeterian Tips: Water water water! It s been said over and over again for a reason because its true! Most people don t drink nearly enough. Bring a water bottle with you wherever you go and invest in a simple filter for your home. Water is especially important when adjusting to a new way of eating, as it will help curb any cravings you may experience.

Ingredients (use vegan versions):

• 1 teaspoon oil
• 1/2 cup pineapple chunks (reserve 1/4 cup juice)
• 1 cup frozen broccoli
• 1/2 cup each frozen green beans
• 1/2 cup peas
• 1 tablespoon minced garlic
• 1/2 cup reduced fat tofu, cubed
• 1/2 teaspoon Chinese 5 spice mixture
• Soy sauce

Directions:

Heat oil and pineapple juice in pan over medium heat. Add
garlic and 5-spice and cook 1 minute. Add frozen veggies.
Cook, stirring often, until mostly thawed. Add tofu. Cook
2 minutes, stirring often. Add rice. Continue to cook,
stirring frequently, until heated through. Add soy sauce to
taste.

Serve hot and enjoy!

Serves: 1-2

Preparation time: 15 minutes

[tubepress mode='tag', tagValue='Polynesian Stir Fry Low Fat']

Vegeterian Tips: When people think of Japanese food, they think of sushi, however sushi doesn t always have to be raw fish. Cucumber rolls are available on many menus, and if there is a sushi bar available, you can ask to try different types of vegetarian rolls, such as cucumber, cream cheese, and avocado, or perhaps vegetarian tempura rolls.

Ingredients (use vegan versions):

• 1 package of soft tofu
  
• 1 tablespoon fine ginger and green onio
  
• 2 tablespoon chopped green onio
  
• 1/4 teaspoon of M.S.G.
  
• 2 teaspoon of soy sauce
  
• 3 teaspoon of cilantro
  
• 2 tablespoon of vegetable oil

Directions:

Preparation time: 15.

1. Set stir-fry pan on high heat for half a minute

2. put in 2 tablespoon of vegetable oil and fine ginger root and green onio

3. when the smell of the spice starts, put in 1 package of soft Tofu, reduce to medium heat, do not stir

4. after the Tofu gets hot ( about 5 minutes ), pour in soybean sauce and wait for 1 minute.

Serves:

[tubepress mode='tag', tagValue='Hefner Tofu']

Vegeterian Tips: When Vegetarian Being a vegetarian is not always easy, especially when dining out at restaurants with your carnivorous friends. Since you can t always eat at vegetarian or vegan restaurants, here are some tips to read, meant to make your dining out experiences that much better.

Ingredients (use vegan versions):

• 2 Tablespoons soy sauce
• 1 teaspoon cornstarch
• pinch of ginger
• 1 or 2 cloves of garlic, chopped
• 1 teaspoon tabasco or other hot pepper sauce
• 1 Tablespoon sherry

Directions:

Mix everything together, and after stir-frying veggies or
tofu reduce heat and add sauce. Stir for about 2 more
minutes. Very easy, and delicious! A great way to add flavor
to the simplest stirfry.

Serves: enough for a pan of stir fried veggies

Preparation time: 5 minutes

[tubepress mode='tag', tagValue='Delicious Stir-Fry Sauce']