Feb 06

Low Calorie Brownie Recipes for the Vegetarian

Vegetarian, even those who follow a strict diet regimen “vegan” is often found ways to adapt recipes that take into account calories without meat menu. There are brownie recipes that they follow a regimen suitable for vegetarians (which allows the use of eggs and dairy products, such as “vegan” strict diet or not).
If possible, it is recommended to use organic products (containing no additives) are used where appropriate suggestion.
brownies pan
This is called the pan brownies for the original recipe using butter sticks are melted in a pan. Texture brownie-like cake is more of a fudge.

Here’s how:
Mix dry ingredients in one bowl:
• 1/2 cup organic wheat flour
• 1/3 cup cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

In a separate bowl mix the wet ingredients:
• 1/2 cup plum porridge (4 oz. Jar plum perfect baby food)
• 2/3 cup sugar
• 1 teaspoon vanilla
• 2 organic or free range eggs (or an equivalent amount of egg substitute such as Egg Beaters)

Add the dry ingredients to the wet ingredients. Add 1 ounce of liquid margarine. Stir well, Entered into 8 x 8 inch square pan. Bake at 350F for 20-25 minutes or until the edges look dry and begin to pull away from the pan.

• 1 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 cup fat-free egg substitute
• 1 jar (10 oz.) The sugar-free raspberry preserves (or apricot or cherry)
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon almond extract
• 1 cup flour

Grease thoroughly 9×13 inch size pot with nonstick cooking spray. (Note: It seems to me that a thorough sprinkle with a little flour will work instead.) Then set aside.

With an electric mixer, combine the sugar and cocoa. Gradually pour in the egg substitute and raspberry jam, beat on low speed until the sugar is no longer rough.
Add the vanilla, salt and almond extract and beat briefly to mix. Combine flour and baking soda and stir with a wooden spatula. Stir well

Bake in oven heated to a temperature of 325 degrees for 30-35 minutes. The brownies should be slightly underbaked but not runny in the middle. Let cool and cut into 2×2 “squares. Makes 24 pieces.

Due to jam a bit sticky, brownies rather difficult to cut.
To reduce sticking, wetting the blade between each cut or partially freeze brownies before cutting. (Note: this is assuming you are able to wait until they cool to cut them, rather than scooping some out with a spatula!)

Jan 30

Tofu Cheesecake Recipe for Vegan

Baked Tofu CheesecakeMany of the foods that I eat vegetarian and many can be made vegan. I have experimented with baking vegan, has produced some wonderful results. I actually have another vegan recipes and substitutions surprising people, from cookies to cakes. Does it seem like I was living on the sweet side? Anyone who likes the bread will know that the biggest challenge about being vegan is baked. Difficult, and in some cases almost impossible, to mimic the properties of materials such as eggs and milk in baked goods. I will not try flan vegan, meringue or whipped cream in the near future. This is not to say that it can not be done, but it certainly will not be easy.


Now, because I could be a vegan does not mean I’m happy to cook Vegan chose as the theme for this month. I mean, butter, eggs and milk is a big part in the cake, and lots of people trying to establish regular meals around the meat, rather than choose vegetables as a focal point. It sounds easy to try to remove all elements of cooking it, but challenging when you are used to using honey, cheese, yoghurt and even chicken broth without thinking negatively.

When I cook something with vegan recipes, I did not tell friends – including friends vegan – that it is a vegetable. I prefer to surprise them with once they’ve eaten several servings. The Cheesecake recipe gets good reviews, even after it was revealed to be vegan. Now, it’s not as decadent as a cream or cheesecake I made before, but I do not think anyone would deny that this is a delicious cheesecake. It is a cross between a dense, New York-style cheesecake and light, European-style cheesecake. It has great texture, a little melted soft, light and fluffy. I chose to make lemon flavor, does not want another solid chocolate dessert, but you can substitute orange or lime to lemon.

I do not think you want to look at the nutritional information for my last cheesecake, but this one has no saturated fat and cholesterol. Per piece, does not have to be heavy, this cheesecake has half the calories and more than 3 times less fat than regular cheesecake. A good reason to have a Vegan Lemon Cheesecake recipe Baked
1-14 oz package of firm silken tofu
1-8 oz package of Cream Cheese
2/3 cup sugar
¼ cup lemon juice
½ teaspoon almond extract
2 tablespoons cornstarch
size 1-9 inch pie crust

– Preheat oven to 350F.
– Place the silken tofu and vegan cream cheese in a food processor. Process for 1 minute, then add the sugar. Process until fine grains and no sugar settles, 3-5 minutes.
– In a small bowl, combine the lemon juice and almond extract. Whisk the cornstarch. Pour the mixture into a food processor and process until very smooth. Pour into prepared crust
– And bake for 45 minutes.
Allow to cool at room temperature for 2 hours, then refrigerate overnight.
serving 10 servings

I baked cheesecake and it was delicious. Although, I am not a start I enjoyed the food. Protein, vitamins and nutrients in chicken, red meat and fish is good for the body of food. I can tell you how happy I am to have found it because my cheesecake eater end of cheesecake. What excites me most is that I do not like plain cheese cake and it just replaced it. I would say that I changed a few ingredients because it is not east finding vegan ingredients where I live. You can find them, but you really should be looking for. With that said I am using half of the package 4oz know. A package of tofu thick and large.

Jan 24

Vegan Bacon Whole-Grain

It was crunchy and chewy when enjoyed, with layers of smoky-salty marinade magical, this whole-grain rice paper vegan “meat” is a non-meat eaters dream commonly called the vegetarian. Stir the pieces into each dish that could use a boost of umami.
Being vegan is amazing. I could eat great food, finding creative uses for different materials (jackfruit, anyone?), And have a valid reason to deliver less appetizing dishes at family gatherings.
So what else can vegan ask? The answer is meat. Well, the animal meat. And the solution is here: rice spring roll wrapper.

Forget the mystery of processed material. This recipe is made with whole foods (average of grain) like shoyu, nutritional yeast, and smoked paprika.
Delightfully crispy and packed with umami, the “meat” is a healthy alternative to make you want to get out of bed in the morning. This is a small recipe -it makes three strips per serving-but it was the perfect amount for stacking on the sandwich, tossed in salads, soups or more spark.
Serves 2 (serving size: 3 pieces)
calories 90
• 2 teaspoons nutritional yeast
• olive oil 1/2 spoon
• 1/2 teaspoon shoyu
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon maple syrup
• 1/8 teaspoon black pepper
• 1/8 teaspoon liquid smoke
• 1 sheet of rice paper red


How to make

Preheat oven to 400 degrees.
• In a bowl, whisk together all the ingredients except the red rice paper.
• Container Cover baking sheet with parchment paper and set aside. Soak brown rice spring roll wrapper in warm water for about 30 seconds, or until soft. Fold the wrap himself (into a crescent shape) and cut into 6 strips wide with kitchen scissors.
• Dip each strip into the marinade and place on a baking sheet lined with baking paper.
• Bake for 10 to 12 minutes, or until browned and crisp. Sprinkle on everything you eat.

Jan 19

Waffles Apple Spices for Vegan

I know that most people do not like the breakfast as a matter for fattening. But because I really enjoyed the breakfast and would like to have them more than once in a blue moon, I wanted a way to make my cakes – waffles, in this case – and eat it too.

waffles spiceWaffles is based on a recipe that a friend gave to me, so I’m not sure where they came from, but when I first made them, I was surprised that they came out as well as they did.
Waffles are usually generous about the amount of fat they use, so as to see the recipe for the waffles that do not use butter, oil or eggs, but it is quite soft and will come out crisp, as you would expect any other waffle. Greasing is very important with this recipe because they can stick even in a nonstick pan.

Waffle flavored with a combination of spices commonly used in apple pie, and baked into other tastes. It brings out the subtle sweetness, applesauce, and goes very well with maple syrup.

Ingredients is simple

1 1/2 cup flour
1/2 cup oats
2 teaspoons baking powder
1/4 tsp salt
1/2 teaspoon cinnamon
1/2 tsp allspice
1/4 teaspoon nutmeg
1 cup milk (soy, or unusual if you’re not vegan)
1 cup applesauce
1 teaspoon vanilla extract

Combine all dry ingredients in a large bowl and mix together. Add milk, applesauce and vanilla and mix until just smooth.
Preheat waffle iron, grease with cooking spray (even if it is non-stick) and cook the waffles according to manufacturer’s instructions.
Serve immediately with syrup to taste. Enjoy the crunchy.

Makes 2-4 waffles and serve 3-4 servings, depending on the size of your waffle iron.

It looks delicious! In the version of Good Eats, said that the waffles needs fat because they need to be crisp to the bank and get the light inside (like french fries and beignets). So I gave up all hope of a low-fat waffle recipes. Now if only I had a waffle iron … I do not like uni-taskers in the kitchen.

I do not like to make a fattening breakfast, until I tried the chocolate croissant from Tisserie bread. Yes, it was greasy but in a good way. I’ve been wanting to try some vegan cake, so thank you for this recipe.

I love breakfast food is sweet, but with all the calories in a syrup of course, I only back up the recipe for special occasions. I would love to have the recipe waffles were delicious and healthy, so I hope this is one of them!

Jan 10

The black bean soup for vegetarians

Very good and easy to make, thick, hearty soup with zesty flavor.
The whole family ate the soup. I do not add a lot of canned beans as a recipe called for. Used frozen corn. There are so many good things in it I just add one can of black beans and a tin garbonzos. I crushed garbonzos but do not puree anything.

Ingredients for cooking

1 onion, chopped
4 ren onions, minced
1 stalk celery, finely sliced
2 carrots, cut into chunks
2 potatoes, cut into chunks
10 grams of broccoli
1 teaspoon ground black pepper
1/4 teaspoon nutmeg
2 chilies cut askew
1 teaspoon ground cumin
1 tablespoon olive oil
15-ounce can whole kernel corn
15 ounce can crushed tomatoes
15 ounce can black beans
4 cups vegetable broth

Preparation 15 minutes, cooking 30 minutes, 410 cals, for 6 servings.

I like it better than my husband did. It makes quite a bit so I froze several containers. I use 3 cans vegetable broth over 4 cups on the prescription. I just do not want to waste half of the broth in cans and do not have another recipe I will make soon with vegetable broth. I think it still has a rich flavor and spices. It took a while to combine 2 cans of beans and tomatoes in a blender me as the mixture is thick enough. I had to stop the blender several times to stir the mixture with a wooden spoon and get some mixed portion of the bottom before I get to a smooth consistency. Oh, in addition to cutting and blending, most jobs are in the recycling 9 cans.

When I go into my pantry for ingredients vary, I find only low-sodium chicken broth, vegetable broth instead. I also replaced frozen corn, because I do not care for the taste or texture of the tin. I drained and rinsed black beans to reduce sodium content. If not, I followed the recipe exactly the amount of condiments, etc. My husband loved it. He likes Six Tortilla Soup Can (with some changes), but it was still up from a man who grew up in the meat and potatoes. I served with sliced scallion garnish and warm corn muffins. Yummy!



Jan 05

Falafel Garbanzo Beans for Vegan Friendly

Preparation and cooking 1 d 2 h 25 m, 10 servings, 245 cals

falafel-beans-veganIn this recipe article discussed how to create a quick-and-easy vegan falafel. Dried garbanzo beans combine with potatoes and lots of spices to make vegan falafel truly remarkable. No eggs or breadcrumb filler here. You may already have all the ingredients in your closet! And dry beans do not require too much work over canned garbanzo beans. Just soak them overnight. Garbanzo beans can be substituted with red beans, canned beans. Serve with sauce and garnished with tomato, lettuce, and cucumbers.

1 tablespoon all-purpose flour.
2 teaspoons baking soda.
1 pound dry garbanzo beans.
1 potato, peeled and quartered.
1 onion, quartered.
1/2 cup cilantro leaves, chopped.
4 cloves garlic, minced.
1/2 teaspoon ground cumin.
1/2 teaspoon ground black pepper.
1 teaspoon ground coriander.
1/2 teaspoon cayenne pepper.
2 teaspoons fresh lemon juice.
1 tablespoon olive oil.
2 cups canola oil.
2 teaspoons salt


  • Rinse the chickpeas under cold water and discard the bad. Place in a large pot and cover with water. Let soak 24 hours, and rinse again.

    • Place the garbanzo beans, onions, and potatoes in the bowl of a food processor. Cover and process until finely minced. Leaving about 1 cup garbanzo bean mixture in a food processor bowl, pour the rest into the bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper into the mixture of garbanzo beans in a bowl of a food processor;
    Process on low to blend thoroughly. Return mixture of garbanzo beans supplied to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low to roughage. Cover and chill 2 hours.

  • Stir the baking soda into the mixture until evenly blended garbanzo beans. Using wet hands, shape into a ball diameter of approximately 1 1/2 inches.

    • Pour the canola oil into a wok of 1 to 2 inches, and heat over medium-high heat. Cooking falafel balls, turning so all sides evenly browned, about 5 minutes. Falafel Remove from oil and drain on paper towels. Repeat to cook leftover falafel balls.
    cooking Tip
    • If you do not have time to soak dried garbanzo beans for this recipe, start with Step 2.
    Aluminum foil can be used to store wet food, cook evenly, and make clean-up easy.


The final result is pretty good but there are some major problems with the amount of material called. The garbanzos, potatoes, and onions to make a large amount but the falafel recipe only calls. I quadrupled the number of cumin and doubled the majority of other spices (except salt, it was a lot). Also doubled flour and add bread crumbs and it was still pretty loose. I bake though, and consistency of the final product is good. might be four stars if it is not, but as the recipe has weaknesses that must be addressed when making.

Recipes can be submitted using dried beans instead of canned. You have to do it right to get an authentic falafel. You do not cook beans, just soak overnight and then grind, this makes a real difference in the results. I have made with and w / o potatoes, there is no difference. Sometimes I am not familiar with coriander in falafel (so I did not try), we only use fresh parsley in the middle east, and another teaspoon cumin required for our tastes.

Dec 30

Three Basic Cooking for the Vegetarian

For one of the many reasons people choose to eat vegetarian foods that have one thing in common is that everyone prefers food that tastes delicious and provides good nutrition and sufficient. There are some basic techniques to vegetarian cooking which will accomplish that.
There are various vegetarian. From vegan to people who eat meat on rare occasions. Some people consider themselves basically vegetarian if they never eat red meat, but do eat fish and chicken occasionally.
Other vegetarians only eat animal products such as eggs and milk, but never eat animal itself. A vegan is at the end of a continuous, reject animal products altogether. The vegan will not eat mayonnaise because it’s made using eggs, for example.

Wherever you are on the continuum vegetarian, you want your food to taste delicious, satisfying, and provide good nutrition. Here are some methods for cooking vegetarian to meet the basic requirements.
To start, if you make some of the dishes were actually meat-based recipes, such as chili con corne, stop textured vegetable protein to replace meat and leave the rest of the recipe has not changed. The result never feels right, and you have been robbed of the pleasure of good food: it is not true meat or vegetarian.

In addition, you do not get in terms of health or economic. Soybean is the main ingredient of textured vegetable protein, tofu, and soya. It usually
high fat, high in processing, and quite high in cost. Not much better than organically raised meat, if at all. So if chili con carne is what you want, buy organic meat and enjoy it! If not, cook a delicious soup using red beans that does not pretend it’s chili con carne.

The frist key to a good vegetarian soup is to use oil. Although you prefer a low-fat, your body does require fats for healthy metabolism. And it certainly improve the quality and flavor of any vegetarian soup when some vegetables (onions in particular). Use oils that are liquid at room temperature, such as olive, corn or grape seed.

The second essential ingredient, vegetarian food that tastes fabulous is really simple: use sea salt. Although any salt will enhance the flavor of food the easiest, best sea salt. Naturally contains minerals, while it does not contain nasty chemicals of regular processed table salt. It is important to note ~ use salt * during * the cooking instead of waiting until after serving food.
This makes a difference in the final quality of the dish because cooking is chemistry. Think back to your high school chemistry class: the sequence combining elements, and the application of heat to the mix can make a huge difference to the results of the experiment!

The third to cook vegetarian obvious, but needs pressure. Use lots of vegetables! You can not over-do vegetables in your diet – the greater the range and color, the better. Use leafy vegetables (lettuce, spinach, and chard), root vegetables (sweet potatoes, carrots, potatoes, turnips), and the stems and seeds of vegetables (eg celery, eggplant, peppers, zucchini). Buy organic vegetables if you can because
they really do taste better, and of course they provide better nutrition for their dresses are healthy, ‘clean’ dirt.

Taking the vegetable and bean soup recipe, and follow three simple principles: the right of vegetables in oil, cook the beans in salted sea water, using a variety of organic vegetables, and you’ll have a delicious soup rich.

These simple tips make a big difference. Take my word for it, or do a little test. Use the same list of ingredients, but do not saut ~ in oil, add salt at the table, and the use of conventionally grown vegetables. The result will be lower still nutritious, but bland rather than satisfying, and
its a shame because the simple techniques described here can make your vegetarian cooking consistently.

Dec 25

Seven tips on choosing healthy foods in Chinese restaurants

The best choice to eat a healthy meal at the Chinese restaurant for the health. Here are some tips that will make your stomach full and count down the calories.

healthyfood-chinneseWhen you eat at a Chinese restaurant, try to avoid going to those places large buffet because it usually has a lot of greasy food. The best way to eat healthy is really to eat a balanced meal. What is important to eat a good portion consisting of meat and vegetables on rice. You can choose to stay away from eating some egg rolls and fried dishes. The egg rolls and other fried foods originally came from a combination of the type of flavor to American Chinese restaurants. Here are some ideas that you should consider when eating at a Chinese restaurant:

1. When you find a great restaurant. Discussing with friends and family and ask them the restaurant which has been experienced. Look in your local newspapers and internet sites to find the restaurant. Although it may need to stray far from the local town to find good ones.

2. Choose dishes were completely healthy. Do not forget that you have to share your food with the people at your table. Chinese cuisine is the traditional way to share your meal as a group. Start your meal with soup for everyone. This will help your stomach from absorbing fat foods throughout your meal. Try to stay away from foods that have a lot of fat – eg fried spring rolls, fried dumplings and egg rolls if possible. For sauteed or steamed vegetable dish, you can choose bokchoy, green beans, or green vegetables.

3. Select the taste of tea drinking. It is the tea that you will be with other people in your party. There was plenty of tea and some general tea is Jasmine, green tea, oolong and Black. If you are not familiar with the taste of tea, you may ask the waiter to try common and less bitter tea that suits your tastes.

4. Avoid eating a lot of rice. Rice will fill you up quickly and there are a lot of carbohydrates in rice. In general, try to eat more meat and seafood rather than rice.

5. Be careful with food allergies. You may want to avoid putting MSG (known as monosodium glutamate) into your food. Some restaurants do not allow you to this, but you have to ask this question. It may offend the waiter if you ask – so ask politely.

6. Avoid foods high in sugar and starch (starch) which increase the amount of carbohydrates in your diet. Eating foods with less salt which can include heavy amounts of salt soy sauce and other sauces.

7. Reduce eating dessert. Some desserts have high sugar and fatty ingredients. It is good to try this dessert without being frugal.

With these ideas in mind, the next to enjoy in a new Chinese restaurant will be a fun and healthy!

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