Wald - vegetarian recipes

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Wald vegetarian recipes

Weekly Plant-Based Dinner Plan, Sept. 7 – 11, 2015

September 7 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, Sept. 7 – 11, 2015Dear summer of 2015: Youve been really lovely, and have gone by incredibly quickly, as all summers before you have done. But it IS September, and its still really hot most everywhere. It would be nice to enjoy some warming soups and stews, and make all kinds of baked goods and such with the apples that are abundant at the moment. So could you please go away for now, and let the fall begin? Signed -- Looking Forward to Fall If youre like me, youre looking forward to a bit of nip in the air and change-of-season foods. But even here in the Northeast where I live, summer isnt letting go. For now, here are five recipes that will help your kitchen stay cool, yet which give a hint of autumnal flavors. Lets start with Chickpea-Waldorf Salad by Jennifer Strohmeyer, shown above. It’s a light way to end your holiday weekend. The addition of chickpeas and tart cranberries makes the traditional salad even more delectable and hearty enough to be a centerpiece. Serve with a simple potato or sweet potato dish and a fruity dessert. Leftovers are great to pack up for the next days portable lunch. Pennsylvania Dutch Corn Noodles is a simple, tasty pasta dish traditional to the plain and simple Pennsylvania Dutch cuisine. Its a perfect way to use fresh summer corn and tomatoes while theyre still flavorful and abundant. Serve with wilted greens and a cool bean salad. Quinoa with Cabbage and Green Beans offers an easy way to highlight super-nutritious quinoa. Serve with a simple bean dish (perhaps left over from Monday or Tuesday) and a colorful salad or an easygoing meal. Tip -- cook some extra quinoa for tomorrow nights meal! Once you have cooked quinoa on hand (perhaps from last nights tip to cook extra!), Wendy Polisis delectable Asian-Flavored Quinoa Wraps come together quickly. Fresh corn on the cob and/­­or a no-cook cold soup are perfect companions. To end the week, instead of ordering take-out, make this easy Thai-Flavored Tofu and Broccoli stir-fry at home. It requires a minimum amount of cooking and is delicious over grains or noodles. Serve with a platter of bell pepper strips, sliced cucumbers, and cherry tomatoes. End with a platter of summer fruit and nondairy ice cream.

How to Get Enough DHA and EPA

June 23 2015 Vegetarian Times 

How to Get Enough DHA and EPAIllustration: Aleks Sennwald DHA and EPA affect every cell, every tissue, every organ in the body and cannot be replaced by other nutrients, says Richard Passwater, PhD, co-author with J?rn Dyerberg, MD, of The Missing Wellness Factors: EPA and DHA. The omega-3 fatty acids docosahexaenoic acid and eicosapentaenoic acid--better known as DHA and EPA, respectively--support brain and heart function, maintain vision, improve mood, and control inflammation. Yet only 25 percent of the population consumes either of these vital fats on a given day, and even then the average intake is far below recommended amounts. Power Source The body can convert alpha-linolenic acid (ALA), an omega-3 found in flaxseed oil and walnuts, into DHA and EPA, but not efficiently. So, vegetarians should look to get DHA and EPA from supplements made from microalgae, which is the ultimate source of the omega-3s in fish and fish oil supplements. According to a report in Current Diabetes Reviews, getting omega-3s from either fish or microalgae oils results in increased circulation of both DHA and EPA and protection against cardiovascular risk. For a bonus, supplement makers often use sustainable microalgae grown in controlled environments, which avoids ocean-borne contamination as well as toxins such as the mercury found in fish. Use It Right For healthy vegans and vegetarians, Dr. Dyerberg and I recommend supplementing with at least 200 to 300 milligrams combined total DHA and EPA and preferably up to 1,000 milligrams combined total, says Passwater. Where certain diseases like arthritis are present, up to 3,000 milligrams is suggested. Watch Out For No adverse affects are associated with recommended doses. But do consult your health care provider if you take blood thinners or blood-pressure medications. Try Deva Vegan Omega-3 DHA-EPA ($29.99/­­90 200-mg combined total v-caps; devanutrition.com) Nature Made 100% Vegetarian Omega-3 DHA+EPA ($28.99/­­60 540-mg combined total v-caps; naturemade.com)

5 Fresh and Tasty Ways to Enjoy Apples

September 23 2014 VegKitchen 

5 Fresh and Tasty Ways to Enjoy ApplesSkillet Berry-Apple Crumble is a way to enjoy apples and berries, minus the 30 minute baking time usually required. The twist here is that its made on the stovetop rather than baked in the oven. Photo above by Susan Voisin. Chunky or Smooth Homemade Applesauce Chunky or Smooth Homemade Applesauce is the perfect thing to make after youve gone apple-picking, or to celebrate the first crop of apples at local farmers markets. Kids of all ages will love this. Please, use organic apples! Contemporary Waldorf Salad A slight twist on an American classic, Contemporary Waldorf Salad is a crunchy mixture of apples, walnuts and celery. This version is updated with vegan mayonnaise and a bed of baby greens. Pear and Apple Crumble; photo by Hannah Kaminsky If youd like an alternative to pumpkin pie for fall celebrations like Thanksgiving, or everyday meals, Pear and Apple Crumble is a welcome dessert. Its especially tasty served warm over vanilla nondairy ice cream.  Cinnamon Baked Apple Chips; photo by Mariana Diez Cinnamon Baked Apple Chips take some time to bake at a low temperature, but are really easy to prepare. You can set your ovens timer and do other things and return when its time to flip the apples.  -  Here are lots more ways to use apples.

6 Tasty Chickpea Salads

September 8 2014 VegKitchen 

6 Tasty Chickpea SaladsThis Chickpea and Kale Sandwich Spread or Salad (shown above; photo by Hannah Kaminisky) makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-faced. Sharons Chickpea Salad or Sandwich Spread; photo by Hannah Kaminsky Sharon’s Chickpea Salad or Sandwich Spread  is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it -- as a sandwich, appetizer, or dolloped into a lettuce leaf. Chickpea and Quinoa Salad in Sweet Pepper Boats; photo by Hannah Kaminsky These appealing Chickpea and Quinoa Salad in Sweet Pepper Boats are filling enough to serve as a main dish for any festive meal. Perfectly portable, too, they make a wonderful picnic entree or a change of pace from sandwiches for a hearty lunch. Chickpea Salad with Tomatoes and Basil Chickpea Salad with Tomatoes and Basil makes an easy, good lunch on its own with some whole grain bread and fresh fruit. Its a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. Chickpea and Carrot Salad with Parsley and Olives Chickpea and Carrot Salad with Parsley and Olives is an adaptation of a traditional Middle Eastern salad has a great combination of flavors and textures. I especially like it with Middle Eastern- or Spanish-themed meals; though it can be a nice foil for any mild-flavored dish. Chickpea Waldorf Salad A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, tossed with mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal. In this Chickpea Waldorf Salad the addition of chickpeas, tart cranberries, and a seasoned mayonnaise make it even more delectable. - For lots more features on healthy lifestyle, explore VegKitchens  Healthy Vegan Kitchen  page . - Check out more Tasty, Versatile Chickpea Recipes


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