Ingredients:

• beetroot
• carrot
• potato
• pickles
• onion
• canned beans
• cabbage
• olive oil
• salt to taste

The first three ingredients have to be boiled and cooled in advance. Slice them in cubes. Slice pickles in the same way. Add shredded cabbage, then beans and oil. Salt to taste.

Serve cold.

The amount of each ingredient is optional. It totally depends on your preferences and on how much of them you have at hand.

If you want to make your beetroot salad unusual – serve it in unusual way…

• 2/3 cup quick-cooking oats (oatmeal)
• 6 large potatoes, peeled and finely grated
• 1 medium carrot, grated
• 1 medium onion, finely grated
• 1/2 cup matzo meal
• salt and freshly ground pepper to taste
• light vegetable oil for frying
• applesauce

In a heatproof bowl, combine the oats with 1-1/3 cup boiling water. Stir and set aside while preparing the other ingredients.

Combine the grated potato, carrot, and onion, and matzo meal in a mixing bowl. Stir in the oatmeal, then season with salt and pepper.

Heat just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough potato batter to form 2 1/2– to 3–inch pancakes. Fry on both sides over medium-high heat until golden brown and crisp.

Drain briefly on paper towels and place in a covered container to keep warm until serving. Serve warm with applesauce.

Via

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup shortening
• 3/4 cup soy, rice, or almond drink

Sift all the dry ingredients into a bowl and stir them up real good with a fork. Cut the shortening into bits and stir it into the mix. It should not look very good yet.

Add the liquid and stir until a dough forms. Gather the dough into a large ball, without kneading it much (too much kneading will yield biscuits that are not very flaky). Roll it out on a surface floured with whole-wheat flour to about an inch (2.5 cm) thick. Cut it into round biscuits with a floured cookie cutter or a glass.

Bake on an ungreased, unfloured baking sheet at 475 degrees F for 12 to 15 minutes. The bisquits’ edges should be browned but not black. The whole-wheat flour on the surface will be nicely toasted and add little speckles to the biscuits.

Serve smothered in gravy, with your favorite jelly, or as a side for soup or vegetables.

Via

There is a lot of confusion on what constitutes a vegetarian and more importantly what the difference is between a vegetarian and a vegan. While we could go into a long explanation, it might be better to classify them as what they eat and what they won’t eat.

vegetarian

There are many types of vegetarians and the different definitions can be confusing. Below is a list of the major types of vegetarians.

• Lacto vegetarian: While they will not eat meat or eggs, lacto vegetarians will consume other dairy products
• Lacto-ova vegetarian: These vegetarians do not eat meat but do consume dairy and eggs.
• Ovo vegetarians: Ovo vegetarians do not consume meat or dairy but will use eggs.
• Fruitarian: Fruitarians believe in only eating plant foods that will not harm the plant. So apples, cherries, nuts etc. are fine. But potatoes, peanuts etc are off limits.
• Raw food diet: This includes any food that can be consumed without heating it above 46.7° F.
• Macrobiotic diet: People on these diets eat mainly grains and beans.
• Natural Hygiene: this diet is a form of classic and mainly includes eating of raw vegan foods.
• Pesco/pollo vegetarian: This type of vegetarian tries to avoid certain types of meats whether for ethical or health reasons.
• Lacto-ovo-pesco vegetarian: These people consume milk, eggs and fish but do not consume other types of animal products.
• Flextarian: One of the most popular types of vegetarians, these people are vegans but will consume meat on rare occasions such as Christmas, Thanksgiving etc.
• Freeganism: people on this diet do so for reasons concerning exploitation of animals and human beings as well as pollution.

Vegan

A vegan is a person who does not consume anything that moves on its own. Reasons for this diet vary but the major reasons include animal rights, environmental concern, health concerns and religious beliefs.

So the next time someone asks you what are you, you will have a better way to answer them.

Ingredients:

• 3 cups flour
• 2 cups sugar
• 1/2 cup cocoa
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 tablespoons vinegar (unflavored)
• 1 teaspoon vanilla
• 3/4 cup salad oil
• 2 cups water

Add all of the dry ingredients to a bowl and mix them together to remove any lumps. Add the liquids and mix until smooth.

Pour into an un-greased 9×14 pan, bake at 350 for 35-40 minutes.

By the way, it’s a good cake for a birthday party. It makes 12 servings.

Via

• 1 ½ cups dark dairy-free chocolate chips
• 4 ½ cups organic confectioners’ sugar
• 1 8 oz. tub dairy-free cream cheese
• 1 T. cocoa powder
• 1/8 t. vanilla extract

Line 2 8” x 8” square cake pans with parchment paper and set aside. Place the dairy-free chocolate chips in a double-boiler or a stainless steel bowl set over (not touching) several inches of boiling water, stirring occasionally until the chocolate is completely melted.

Meanwhile, in a large mixing bowl using an electric hand mixer, cream together the confectioners’ sugar and the dairy-free cream cheese until the consistency of a stiff frosting. Add in the cocoa powder and vanilla extract and beat until incorporated.

Working quickly, add the melted dairy-free chocolate and beat for 1-2 minutes more, or until the chocolate is evenly distributed and the mixture is very thick. Spread into the prepared pans and refrigerate until set, about 2 hours. Fudge will keep for 3 days in an airtight container in the refrigerator.

Via

Ingredients:

• 1 head of cauliflower
• vegan butter or olive oil
• 1/2 tablespoon each of dried dill, thyme, oregano, basil, parsley, and black pepper
• marinara sauce
• vegan shredded mozzarella cheese
• vegan bread crumbs (optional)

Preheat oven to 350F.

After removing the leaves and part of the cauliflower stalk (keeping the rest of the cauliflower in tact), steam the cauliflower until tender. Place steamed cauliflower head in an oven safe dish, preferably one with a lid. Using a stick of soy butter, lightly coat the top and sides of the cauliflower. Olive oil may be used here, but since you have more control with the soy butter I think there is less fat with that method. Sprinkle your seasonings on top.

Makes 3-4 servings.

Via

• 12 large cabbage leaves – savoy are good but any will do.
• 200g/8 oz/1 cup rice (white, brown, whatever)
• 1 tin tomatoes
• 3 cloves of garlic, chopped finely
• handful of fresh herbs of choice, we used lovage (or a teaspoon of dry)
• 1 vegan stock cube (we used kallo organic vegetable)
• dash of red wine (optional)
• salt and pepper to taste (check first as stock cube and herbs do give a lot of taste)

Cook the rice as per pack instructions, then add tomatoes, herbs, garlic, seasoning. Stir well, cover and leave to cool/slow cook slightly. Blanch the cabbage leaves (ie. pour boiling water on them), cover and leave to soften. If they’re very tough you may need to simmer them gently too. Leave to cool a bit then build your parcels which is easier said in pictorial form below (mouseover for a bit more detail). Put a couple of tablespoons of rice mixture in each leaf. Place them folded side down in an oven proof dish, pour about half a cup of water in there and cook in the oven at 200c/400F for about half an hour.

Via

• 3 tablespoon peanut butter
• 2 tablespoon vegan maple syrup
• 4 tablespoon dark vegan brown sugar
• 3 tablespoon ground soy nuts
• 12 tablespoon vegan soy milk
• 1 tablespoon cocoa powder
• 3 tablespoon flax seed meal
• 3 tablespoon oatmeal
• 1/2 teaspoon cinnamon
• 1 teaspoon Vitamin cup powder
• 1/4 teaspoon sea salt

Heat the soy milk, peanut butter, maple syrup and brown vegan sugar in a small pan on the stove top. Slowly add the remaining ingredients into the pan.

Pour the mixture into a shallow 9×6 pan lined with plastic wrap, smooth out the mixture evenly by pressing down with another piece of plastic wrap. Place in the freezer for about one hour. Cut up into small individual bars.

Via

Ingredients:

• 1-1/2 cups flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup soy milk or other acceptable ‘milk’
• 2 tsp vanilla
• Egg replacer equivalent to 1 egg, beaten

Preheat oven to 350 F. Grease a cake pan. In large bowl, mix together flour, sugar, baking powder, and salt. Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes. Bake for 30 minutes, or until a toothpick inserted in center of cake comes out dry.

Via