Clipmarks | lifecyce1898's vegan collection

Tofu, sugar snap peas and banana risotto

Wed, 19 Sep 2007 17:51:18 GMT

clipped by: nattykhoo

Clip Source: www.vegalicious.org

Tofu, sugar snap peas and banana risotto

Lovely colors of bright yellow and green, make a tasty combination for vegetables with fruit and rice.

Serving Size: 4

150 grams tofu , cut in bite sized chunks
1 cup risotto rice
1 onion, chopped
2 bananas, peeled and cut in bite sized chunks
2 tsp. Sambal Oelek
1&1/2 cups water
1 tsp. saffron or turmeric
250 grams sugar snap peas, cleaned and halved
3 tbs. sunflower oil
sugar
cinnamon
salt and pepper

Saute the onion in the oil, when glassy add the tofu and sambal.
Saute so that the sides of the tofu are gently browned.
Add the risotto rice, water and turmeric or saffron, a pinch of sugar, dash of cinnamon and the salt and pepper.
Cook, stirring often, until the rice is soft.
Shortly before serving add pea pods, cook for a few minutes until the pea pods are al dente.
At the last minute add sliced banana chunks, otherwise they will over cook and get too soft.
Season to taste with salt and pepper.

Tags: vegan, recipes, tofu, soy, snap peas, vegetables, banana, fruits, risotto, rice

Slash global meat consumption to tackle climate change: Lancet paper

Fri, 14 Sep 2007 11:20:16 GMT

clipped by: JICWyllie

Clip Source: www.terradaily.com

People in rich countries should limit their meat-eating to the equivalent of one hamburger per person per day to help stave off global warming, a study published by the Lancet on Thursday suggests.

That would be their contribution to a proposed 10-percent cut in global meat consumption by 2050, a goal that would brake greenhouse-gas emissions from agriculture yet also improve health for rich and poor nations alike, it says.

Its authors point out that 22 percent of the planet's total emissions of greenhouse gases come from agriculture, a tally similar to that of industry and more than that of transport.

Livestock production, including transport of livestock and feed, account for nearly 80 percent of agricultural emissions

the global average meat consumption is 100 grammes (3.5 ounces) per person per day, which varies from 200-250g (seven to 8.8 ounces) in rich countries to 20-25g (0.71-0.88 ounces) in poor countries.

The global average should be cut to 90g (3.17 ounces) per day by 2050

Tags: food, meat, i-consumption, i-decrease, i-recommendation, environment, i-climate change, i-policy

Eat Healthy By Color

Mon, 10 Sep 2007 01:52:55 GMT

clipped by: marzee2

Clip Source: lifehacker.com

The ColourLovers weblog says a diet rich in vibrant fruit and vegetables is a healthy diet—namely green, red, yellow/orange, and blue/purple fruits and veggies. Each color group is loaded with a specific set of vitamins and antioxidants, so balancing your daily intake across the color board is a healthier approach than, for example, sticking with all red fruits and vegetables. Granted, if you're regularly eating any fruits and veggies you're probably ahead of a lot of folks, but balancing your intake across the spectrum should ensure even better health. For more on visualizing healthy eating, check out the 200 calorie gallery.

Tags: healty diet, colored vegetable diet

Vegan Scalloped Potatoes

Sun, 26 Aug 2007 06:15:34 GMT

clipped by: nattykhoo
clipper's remarks: havecakewilltravel: I put a jar of chopped roasted red pepper

Clip Source: textualbulldog.blogspot.com

1/2 cup chopped white onion
1-2 cloves garlic
1-2 Tbsp margarine
2 Tbsp all-purpose or whole wheat pastry flour
1/2 tsp salt
1/4 tsp black pepper
1/4-1/2 tsp paprika
pinch-1/4 tsp nutmeg (optional)
1 1/4 cups plain soy milk
3 medium Yukon gold (or white, red, or russet) potatoes (1 lb.), sliced thinly and peeled if desired

fresh parsley, chopped (optional

Preheat oven to 350. Lightly grease (or spray with nonstick spray) a 1 1/2 qt. casserole dish.

Sauce:

In a small saucepan, cook the onion and garlic in the margarine until tender. Stir in flour, salt, paprika, pepper and nutmeg (if using). Add all the milk. Cook, stirring, over medium heat until thickened and bubbly.

Assemble:

Thinly slice potatoes. Place half the sliced potatoes in the casserole. Cover with half the sauce. Repeat potato and sauce layers with remaining ingredients. Optional: sprinkle top with parsley and more paprika to taste.

Bake:

Bake, covered, for 40 minutes. Uncover and bake 15-20 minutes more, until potatoes are tender

Clip Source: havecakewilltravel.com

Tags: vegan, recipes, potatoes, casserole, baked, paprika, soymilk, sauce

Tofu Cream & Peaches Parfait

Sun, 26 Aug 2007 06:07:06 GMT

clipped by: nattykhoo

Clip Source: veganvisitor.wordpress.com

2 Peaches
1/2 Cup Raspberries
1/2 Package Soft Silken Tofu
1 Tablespoon Orange Juice
1 1/2 teaspoons Vanilla Extract
3 Tablespoons Confectioners Sugar
2 Tablespoons Soy Milk
Zest of Half an Orange

Pit and slice peaches in to bite sized pieces; set aside.
Combine tofu and sugar in a food processor and process until smooth.
With the machine running, add the soy milk, orange juice and vanilla through the feeder cap.
Stir in orange zest. Taste and adjust vanilla and soy milk for flavour and consistency, if necessary. The tofu cream should be thick but smooth, like “real” whipping cream.
Using a champagne glass or other parfait style serving glass, begin with adding a spoonful of the chopped peaches, followed by a few raspberries and topped with the tofu cream. Repeat as the glass will hold ending with the tofu cream.
Garnish with a peach slice, and extra raspberry and a leaf of mint or a curl of orange zest.
Serve immediately or chill until ready.

Tags: vegan, recipes, tofu, cream, peaches, parfait, desserts, sweets, soymilk, orange

Raspberry Peach Delight

Sun, 26 Aug 2007 03:15:51 GMT

clipped by: nattykhoo
clipper's remarks: "This light dessert is a snap to make using prepared angel food cake," says Alice Reed of Penfield, New York. "I sometimes layer it in a glass trifle bowl and top it with fresh raspberries for an elegant party dish."

Clip Source: recipes.tasteofhome.com

Raspberry Peach Delight

INGREDIENTS

1 prepared angel food cake (8 inches), cut into 1-inch cubes

1 package (.3 ounce) sugar-free raspberry gelatin

1 cup boiling water

1 cup cold water

1 can (16 ounces) reduced-sugar sliced peaches, well drained and halved

3 cups cold fat-free milk

1 package (1.5 ounces) sugar-free instant vanilla pudding mix

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Arrange cake cubes in a 13-in. x 9-in. x 2-in. dish.
In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting. Yield: 15 servings.

Nutritional Analysis: One piece equals 133 calories, 2 g fat (2 g saturated fat), 1 mg cholesterol, 260 mg sodium, 24 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Tags: raspberry, peaches, desserts, cakes, light, low fat, pudding, gelatin, angel food, whipped cream