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):

• 2 slices of any kind of vegan bread
• cucumber
• tomato
• mayo
• sprouts
• pickle slices (I don”t like pickles, but my friend does and she says they”re good on this sandwich)
• lettuce

Directions:

Spread mayo on the vegan bread. Slice the cucumber into little circles
and put them on one piece of vegan bread. Slice the tomato and put them
on the other piece of vegan bread. Put as many sprouts and lettuce as you
like on top of the tomatoes and cucumbers. Oh yeah, the pickles…
put them in whenever you want. Put the two pieces of vegan bread together
and eat!

If you don”t like any paticular ingredient, feel free to replace it
with whatever you want. This is a pretty open-minded sandwich.

If your not going to be eating it for a while, like say
your packing it for lunch, keep the tomatoes separate or
else it will get soggy.

Enjoy!

Serves: 1 or 2

Preparation time: 10 min.

[tubepress mode='tag', tagValue='Quick Yummy Veggie Sandwich']

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):

• 2 large Idaho potatoes or 2 cups sliced russets
• 1/2 spanish onion (less if you”re not crazy about onions)
• salt, pepper
• 1 cup frozen seasoned vegetable mix
• pan spray or non-hydrogenated vegan margarine equivalent

Directions:

Light grill, set on low.
Place an 8-12 inch piece of foil on another piece 3 times its size, both shiny side up so that the small piece is at the center of the large.
Spray the length of the foil with the spray.
Pile the potatoes on the doubled spot, the onion on that and finally the veggies on that.
Dot the top of the pile with pats of margarine.
Fold the foil end to end and seal the sides.
Place on grill, put on cover and let cook 1 hour.
You”ll find the crispiest potatoes on the bottom.

Serves: 2

Preparation time: 15 minutes

[tubepress mode='tag', tagValue='Easy Grilled Potatoes']

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):

• 1/2 pound of yuca
  
• 1 garlic clove
  
• 1/4 cup of chopped white onio
  
• 3 tablespoon vinager
  
• 1 tablespoon water
  
• 1 teaspoon coriander leaves
  
• 1/2 teaspoon olive oil
  
• salt and pepper to taste

Directions:

Peel the yuca until it looks all white. Cut it in 4inch pieces and
boil it until soft. Use a fork to test it, should break easily.
In a small bowl mash the rest of ingredients together until a soft
paste is formed. Add water or vinegar to get a wet but not so liquid
paste.

When the yuca is ready, drain it. Pour the mojo over the yuca, serve
warm.

Serves: 3.

Preparation time: 20 min.

[tubepress mode='tag', tagValue='Yuca con Mojo']

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):

• 2 bunches fresh beets with greens attached
• white or rice vinegar
• 3 onions, diced
• 1 cup finely diced cabbage
• salt
• pepper
• 1/4 cup chopped fresh dill
• 1 carrot, grated
• 1 parsnip, grated

Directions:

Peel Beets. (This may make your hands pink…wear gloves if that
worries you) Dice raw beets, add to water, enough to cover and be
about 4 times their volume. Lightly sautee onions, carrot and
parsnip in pan with cabbage and dill. Let sauteed vegetables sit
while you cut up the carefully washed beet greens (they can get sandy,
like spinach) into tiny bits. Add them at the last minute to the
sauteed vegetables, stirring as they immediately wilt. Add vegetable
mix to beets in water. Add salt and pepper to taste.
The water should cover all the vegetables you have added.
Cook over low heat for at least 2 hours til beets have gotten tender,
the water has gotten VERY pink and all the veggies are cooked and very soft.

Serve hot….folks may wish to add vinegar to the pot or to the
individual servings. If adding to the pot, start out
slowly…1/4 cup at a time to taste. When you like the taste, stop.

We usually serve this hot, with a boiled potatoes on the side to add.

Preparation time: 2-3 hrs.

Serves:

[tubepress mode='tag', tagValue='Moms Hot Borsch']

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):

• 1 each green & red sweet peppers in large chunks
• 1/2 lb whole button mushrooms
• 2 stalks celery in 1 1/2″ pieces
• 12 whole cherry tomatoes
• 1 small zucchini sliced 1/2″ thick
• 1 large spanish onion cut into 8 to 12 chunks
• 1 cup fat free Italian dressing
• 2 tblsp soya sauce
• ground black pepper
• parsley/oregano/bazil to taste

Directions:

Chop all vegetables and toss with herbs, spices, soya sauce and dressing.
Cook in microwave 5 minutes on high.
Transfer mixture to a wire grill and place on BBQ.
Baste with reserved dressing mixture.
Grill for 10 to 15 minutes turning occasionally.

Serves: 6

Preparation time: 30 mi

Nutrition Information: Totally fat free.

[tubepress mode='tag', tagValue='Grilled Vegetable Medley']

Vegeterian Tips: While everyone else that you are with is chomping down on huge T Bone steaks and French fries, you can turn a side salad and baked potato into your meal, if nothing else is available.

Ingredients (use vegan versions):

• 2 teaspoon cooking oil
• 1 lb. small Brussels sprouts, halved
• Sliced Onions to taste
• 2-3 cloves of garlic, crushed
• 1 small Bell Pepper, (red or yellow for best color!)
• 2 tablespoon soy sauce
• Large pinch of vegan sugar
• Black Pepper to taste
• 2 tablespoon Toasted Sesame seeds.

Directions:

Heat oil until hot and stir-fry Brussels for 2 minutes
Add onions, garlic, and bell pepper. Fry for 2 min. Stir constant.
Toss in remaining ingredients. Serve and Enjoy!!

Serves: 6

Preparation time: 20 min.

[tubepress mode='tag', tagValue='Brussels Sprouts Stir-fry']

Vegeterian Tips: You have the right to know what is in your food and how it is being prepared. Don t feel bad about being picky or fussy. Make sure to talk to your server and ask them any questions that you may have. If he or she can t answer your questions, ask to speak with the chef or someone who can help you. Some foods may often times have

Vegeterian Tips: Eat a dark green vegetable broccoli, spinach, kale, collard greens at least three times a week. These nutritional powerhouses are packed full of vitamins such as calcium and iron. On the run or hate spinach? Try drinking your greens. I recommend Naked Juice s Green Machine its made with fruit juice as well as greens, so it tastes better than others.

Ingredients (use vegan versions):

• 2 large aubergines (eggplants)
• flour
• olive oil
• seasonings to taste
• plum tomatoes
• bazil leaves

Directions:

Slice the aubergines into 5mm thick slices. Coat in seasoned flour and fry in olive oil until golden and crisp. Slice the tomato and tear off about a handful of basil leaves. Put 4 slices of fried aubergine into the bottom of a glass dish and make layers of aubergine, tomato and basil. Finish with a basil leaf and a slice of tomato on the top. Put into a pre heated oven (200 degrees C or the equivalent). Cook until tender.

Serve with a crisp salad and plenty of fresh vegan bread.

This is also delicious with lentils dressed with raspberry vinegar and walnut oil.

Serves: 4

Preparation time: 30 mins

[tubepress mode='tag', tagValue='Beckas Brilliant Aubergine Eggplant Stacks']

Vegeterian Tips: Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash and purple cabbage!

Ingredients (use vegan versions):

• Okra (approx. 1 pound)- remove edges, dice into equal sections about 1/2 inch long
• Sun-dried tomatoes (5 pieces dry)- Soak in water for 15 minutes until soft-chop into fine pieces
• 1 onion- chop finely
• Chili powder (to taste) , 1 teaspoon for hot; proportionally reduce for medium or mild
• 1/4 cup vegetable oil

Directions:

Fry onions in oil until slightly brown.
Add red chili powder to stir fried onion – continue frying onions.
Add cut okra and continue to fry – add more oil if necessary.
Fry for 15 minutes until okra becomes soft.
Add chopped sun-dried tomatoes and continue to fry.
Fry for 10 more minutes until okra softens and blends with onions
Mix with freshly prepared rice or chapathi or tortilla.

Serves: 4

Preparation time: 25 mi

[tubepress mode='tag', tagValue='Okra with Sun-Dried Tomatoes']

Vegeterian Tips: If the above fast food tips do not work for a fast food restaurant that you are at, then just get a meatless burger. Ask for a Big Mac or Whopper without the meat that is the bun, lettuce, tomato, cheese, pickles, and mayonnaise.

Ingredients (use vegan versions):

• 1/4 cup Achiote oil*
• 1-2 large onions, chopped
• 1-2 large green bell peppers, chopped
• 2 garlic cloves, minced or pressed
• 1/2 teaspoon cayenne pepper
• 4 cups fresh chopped tomatoes or canned crushed tomatoes
• 1-2 teaspoon ground cumi
• 2 tablespoon capers
• 1 15 oz. can Goya black beans or 15 oz of dried black beans, prepared
• 1 5 oz. package Mahatma yellow rice (best when prepared w/olive oil & steamed)

Directions:

In a large skillet, heat Achiote oil over medium to high heat.
Add onion, green pepper, garlic and cayenne pepper.
Saute 5 minutes until onions are softened.
Add tomatoes & cumin, cover and reduce heat to medium-low.
Simmer for 15 min, then add capers and simmer 5 more minutes.
(I add capers immediately before serving to preserve their flavor).
While picadillo sauce is simmering, prepare yellow rice and beans.
Serve with black beans and rice; divide the plate in half with a stripe of yellow
rice, placing the black beans and picadillo sauce on either side. This presents the dish
in a colorful fashion. Sauce also freezes well.
*Achiote oil is made by heating 1/2 cup Annato seeds in 1 cup vegetable oil. Boil until
oil is deep bright orange. Strain seeds from oil.

Serves: 2-4

Preparation time: 1 hr

[tubepress mode='tag', tagValue='Vegetarian Picadillo']