homogeneous - vegetarian recipes

Try it! You will enjoy it!

Why Veganism Is Outpacing Meat-Eating For The First Time In History

Matar mushroom recipe | mutter mushroom | mushroom mutter masala










homogeneous vegetarian recipes

1 Dough - 5 Cookies

November 18 2016 Veganpassion 

1 Dough - 5 Cookies Welcome to the Christmas elves. Where clouds are made out of cotton candy and winter storms smell like cocoa, the hands sink into dough and the noses are smeared with chocolate. I love XMAS time!!! Can´t start early enough thinking about the wildest cookie recipes. It takes a lot of diversity if you want to get your vegan cookie can to dance this year. I don't need many cookies for christmas but at least I need 5 different kinds - to have a choice ;-) for that I have created a quick and special dough this year, with which you can make an exciting variety of cookies. In the blink of an eye you'll have 5 of the most popular kinds of christmas cookies ready to enjoy, while you lean back and relax. The cookies are great to bake with children because the baking tray looks so colorful. By the way every cookie is baked in the same amount of time, so you can pop them all at once in the oven. Have a lot of fun with your christmas bakery! Basic dough Makes aprox. 60 cookies. For the cookie dough: 220 g spelt flour 120 g almonds, blanched and grounded 100 g powdered sugar (raw sugar) one vanilla pod 150 g vegan butter, at room temperature 3 tbsp oat cream or another plantbased cream Mix flour and almonds, sift powdered sugar and vanilla together. Build a little hollow and add cream and butter. With a fork mix the dough until you can form a homogeneous ball. Wrap the dough into clear film and put it in the fridge for at least one hour. Vanilla-Kipferl Makes aprox. 60 cookies. Additional ingredients: 20 g powdered sugar to dust Devide the dough into 3 pieces and work on each part separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into 2,5 cm thick roll and cut aprox. 1 cm wide pieces. Now form the piece to a roll with spiky ends and place them like a moon. Put them on a sheet with baking paper and bake about 12 minutes at 180° Celcius (356°F) two-sided heat. Dust powder sugar on the Kipferl while they're still hot. Store them in a metal box at a cool place and they're durable for 2-3 weeks. Chocolate-Angeleyes Makes aprox. 60 cookies. Additional ingredients: 1 tbsp cocoa 1 tsp dairy-free milk (soy-milk) 200 g vegan Chocolate spread (Bionella) Knead 1/­­3 of the dough with cocoa and dairy-free milk. Form 60 balls out of it and push your thumb in the middle of the balls. Put them in some distance on a sheet with baking paper and backe about 12 minutes at 180° Celcius (356°F) two-sided heat. Jelly-Stars Makes aprox. 60 cookies Additional ingredients: 1 tbsp flour 200 g berry jelly Knead flour into the dough for more stability. Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form little squares and fill them with a tiny bit of jelly. Then push the ends together. Put them in some distance on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. Blossom-Cookies Makes aprox. 60 cookies. Additional ingredients: 1 tbsp blossom herbs (Flower Power) Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into a roll with a 3 cm diameter. Spread 1/­­3 of blossom herbs on your working area and roll the dough in it. Cut off 1 cm thick pieces on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. Walnut-Gingerbread-Cookies Makes aprox. 50 small cookies. Additional ingredients: 120 g grounded walnuts instead of grounded almonds 2 tbsp cocoa 1 tbsp gingerbread spice 80 g chocolate chips, delicate Use walnuts instead of almonds for the basic recipe. Knead dough with cocoa, gingerbread spice and chocolate chips. Form dough to balls and push them flat on to a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. If you like, add some walnuts and chocolate chips on top of your cookies before putting them in the oven. Find more wonderful baking ideas for Christmas, cookies and cakes in my book  "Veganpassion - Lieblingsrezepte zum Backen" (awarded by Vebu). Have lots of fun with your Christmas bakery!

Yogurt

March 2 2016 Vegan Dad 

This recipe is a mashup of the two yogurt recipes Miyoko Schinner has given us in Artisan Vegan Cheese and Homemade Vegan Pantry. I like the thickness of the soy yogurt recipe, but I prefer the taste of almond milk so this recipe is the best of both worlds. A purely soy yogurt will set beautifully on its own without the aid of the cornstarch or agar, but I find it to be rather temperamental. If the yogurt gets too hot it will separate. Here, the starch and agar help set the almond milk whilst keeping the final product homogeneous. Perfectly thick yogurt every time. NOTE 1: this recipe makes a lot (but with four kids it does not last long). Half the recipe if needed, but also note that it will keep in the fridge for about 2 weeks. NOTE 2: Start this recipe by using a commercially available yogurt as your starter (you can use a dried yogurt culture, but usually they contain skim milk powder). For the next time you make yogurt, save 6 tbsp of yogurt from this recipe. The first batch might taste a little weird (depending on the quality of the yogurt you bought--they are all pretty horrible around here) but by your second batch and beyond you wont taste it anymore. INGREDIENTS Makes about 6.5 cups - 1 cup raw whole cashews, soaked for a few hours - 2 cups almond milk - 4 cups soy milk - 2 tbsp cornstarch - 1/­­2 tsp agar powder - 6 tbsp yogurt with live cultures METHOD 1. Blend the soaked cashews with the 2 cups of the almond milk. If you have a super blender like a Vitamix, you dont need to soak the cashews. Blend until smooth. 2. Whisk the cornstarch and agar into the 4 cups of soy milk in a saucepan. Add the cashew mixture and place over medium heat. 3. Heat the mixture, stirring constantly, until slightly thickened and glossy. You wont need to bring it to a boil (about 180 F), but it will be hot and steaming. You will notice the mixture getting glossier and sticking to the bottom of the pot a bit as you stir. Its going to take a good 15 minutes. 4. Remove from heat and let cool to 110 degrees Fahrenheit. Stir occasionally to prevent a skin from forming. When mixture is cooled, whisk in yogurt. 5. Pour boiling water into a large container with a lid to sterilize. Pour out water before adding yogurt. I use a massive 6 cup mason jar. 6. Pour yogurt into sterilized container and put on the lid. The trick now is to keep the jar warm (at around 110 degrees F) for the next 8-15 hours. I wrap my mason jars in a bunch of towels and leave it  near the heater. In the summer, I leave it out in the sun. The longer you leave the yogurt, the more it will set and the tangier it will get.

Semi-Vegetarians Have Lower Risk of Colorectal Cancer According to New Study

March 23 2015 Meatless Monday 

  Colorectal cancer is the second leading cause of cancer mortality in the U.S. Much attention has been focused on improving screening and treatment.   Enhancing prevention by reducing risk factors is also important, and the focus of new research. Previous studies have provided convincing evidence that consumption of red meat, especially processed meat, is linked to increased risk of colorectal cancer and that foods containing dietary fiber are linked to decreased risk.  This new study, appearing in The Journal of the American Medical Association (JAMA), looked at the relationship between vegetarian dietary patterns and incidents of colorectal cancer, and its good news for those who eat lots of vegetables. The study is known as Adventist Healthy Study 2, because it was based on an analytic sample of nearly 78,000 Seventh-Day Adventist men and women. They are an ideal group for this kind of study because they are diverse in terms of age, sex, race, geographic location, and socioeconomic status, but homogeneous in many ways that reduce variables for a health study (theres low use of tobacco and alcohol, a shared religious affiliation, and many adhere to some form of vegetarian diet.) Previous studies of this groups vegetarian diet patterns have been associated with several beneficial health outcomes, including lower mortality, lower prevalence of obesity, high blood pressure, and type 2 diabetes. The new studys findings demonstrate an association between vegetarian dietary patterns and reduced risk of colorectal cancers. Estimates were as follows: Vegetarians had a 22% lower risk of colorectal cancer compared to non-vegetarians. Lacto-ovo vegetarians (those who consume no animal flesh but do consume dairy and eggs) had an 18% lower risk; vegans had a 16% lower risk; and semi-vegetarians had an 8% lower risk. Leading the way were pesco-vegetarians – people who follow a vegetarian diet with fish consumption 1 or more times a month – with a 43% lower risk than non-vegetarians. While more research needs to be done, the study authors conclude that these findings may be important in the primary prevention of colorectal cancer and should be considered carefully in making dietary choices and in giving dietary guidance.   The post Semi-Vegetarians Have Lower Risk of Colorectal Cancer According to New Study appeared first on Meatless Monday.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!