In America, Thanksgiving marks the beginning of the Holiday Season as across the country family and friends gather to enjoy an extravagant feast. For vegetarians and vegans, attending this annual event can be challenging and often opt to host their own gathering.
The protein myth is a public relations gimmick perpetrated by the Dairy Council and various other beef, pork and poultry councils. Despite their official sounding names, they are actually public relations machines for the animal agriculture industry and not government agencies.
These organizations are also the source of the incorrect assumption that a vegan diet is somehow lacking and that if you don’t drink milk you will weaken your bones.
It’s that time of year when all things pumpkin are popping up everywhere and my Pumpkin Walnut Brownies are a great choice to usher in the baking season. Moist, delicious and rich in healthful antioxidants these delicious brownies are a heathy tribute to American’s favorite treat!
It is thought that brownies were probably introduced at the beginning of the twentieth century in New England. Brownie recipes traditionally call for lots of fat… often a half cup of butter, four ounces of baking chocolate and four large eggs, all of which contain high levels of saturated fat and of course eggs and butter are also high in cholesterol.
Nothing warms you up like a hearty and satisfying bowl of delicious soup on a chilly day and our Butternut Squash Soup is as colorful and rich-tasting as it is filling and flavorful.
Butternut squash is loved for its mild, creamy, orange-yellow flesh and sweet, nutty taste. Good-quality butternut squash should be firm, smooth-skinned and heavy for its size.
Low in calories, rich in fiber and with almost no fat, butternut squash is loaded with antioxidants, such as beta carotene and contains more than 350 percent of the recommended daily allowance (RDA) of vitamin A in just one cup.
Holidays are the time when we showcase our best dishes to share with family and friends. Thanksgiving’s bountiful theme usually means preparing a number of dishes and guests who make dessert are always appreciated.
Generally, desserts are the source of excess calories and fat even more unnecessary for a feast with filling dishes, such as stuffing and potatoes.
Braised Tempeh, Kale, Garbanzo Beans and Stewed Tomatoes is a delightful dish that contains a high level of protein, fiber, vitamins and minerals and a veritable riot of health-supporting phytonutrients.
The combination of hearty legumes, leafy greens, tomatoes and pungent spices make this a tasty and super healthy meal.
Superfoods, by definition are nutrient-dense and considered especially beneficial for health and wellbeing. A food that is rich in compounds, such as antioxidants, fiber or phytonutrients that can reduce cholesterol and blood pressure and may help prevent cancer and other diseases is regarded as a superfood.
Soyfoods are nutrient dense and deliver on all of the criteria necessary to be regarded as a superfood! Soybeans are loaded with complete protein, antioxidants and phytochemicals and contain plenty of soluble and insoluble fiber… all of which have been credited with numerous health benefits. Continue reading “Soy Tempeh, Super Tasty Superfood!”
Stir-frying involves quick cooking over high heat in a small amount of oil. Quick cooking in this manner preserves the flavor, color and texture of the food and the vegetables come out slightly crisp with all of their vitamins intact.
When stir-frying you may use a traditional Chinese wok or a heavy gauge 14 inch stir fry pan that has sloping sides of a typical wok. A pan like this is similar in that the heat concentrates at the bottom of the pan and the curved sides allow you to push the ingredients to the side. A stir-fry pan will also feature a long handle for easy maneuvering.
Sriracha sauce is a type of hot sauce made from a paste of chili peppers, garlic and seasonings that imparts a special zip to almost any dish. This iconic condiment purportedly originated in the town of Sri Racha, on the eastern coast of Thailand and has gained steadily in popularity with cooks, chefs and gourmet aficionados over the last two decades.
Sambal Olek is a flavorful Indonesian chili paste that adds depth of flavor to the Sesame Linguine… just a tablespoon or two to taste. Alternately you may sprinkle with crushed red chili flakes.
Bundt cakes get their distinctive shape from the fluted, grooved tube, baking pan similar to the traditional brioche-like gugelhupfk, which is called bundkuchen in northern Germany.
In 1950, bundt cakes became so popular that Nordic Ware trademarked the name, ‘bundt pan.’ In 1966 Pillsbury sponsored a baking contest where a bundt cake won second place and sales really took off after that.
Rich desserts are traditionally made with butter, eggs and milk. These decadent desserts tend to be notoriously high in fat, calories and cholesterol.
The plant based lifestyle and its approach to health, wellness and disease prevention is the focus of Marie Oser’s Blog. Marie has been a food and health features writer and newspaper columnist for major metros and national publications and has been promoting the vegan lifestyle since 1990. This blog space is where she and guest bloggers share information, the latest research and creative natural solutions to issues affecting our health and wellbeing. Oh! And of course delicious vegan recipes that are rich in antioxidants, low in fat, high in fiber and entirely dairy and cholesterol free!