Category: Vegan

5 Disasters To Ditch : A Step Towards A Healthy You
Most people think of their fridge as a nutritional safety zone, home to minimally- processed foods like fruits and veggies, milk, curd and condiments. But nutrition in the fridge is just confined to veggie box or main shelves. But look around inside the fridge, the door, the chill zone and the freezer, those small shelves, which, ironically, turn into the biggest attraction the moment you open the fridge. And they have the stuff that is the most dangerous. Candy bars, chocolates, mayonnaise, fizzy beverages etc. all these are nothing but calorie factories.

How to get rid of this stuff?

Well, the only way is to dispose them off, by tossing them into a trash can. But the problem here is, what and what not to dispose off. Every food item has a group of ingredients, and catchy captions, which make you think it is healthy, which is why you bought it in the first place. Now what, getting confused? Here’s a short and sweet list of the top 5 worst foods in that refrigerator of yours, and healthy alternatives to these sugar and fat bombs.
1. Worst Staple – White Bread : you may think a loaf of reliable white bread is a harmless vehicle. White bread is made up of refined flour, which is robbed of the protein, key nutrients and bran. Refined grains can be dangerous to your heart besides being lower in protein and fibre than whole wheat bread.
Quick Tip: whole wheat bread/multigrain bread/chapattis.
1. Worst Quick-Fix Side Dish – Frozen French Fries : If you think that having frozen fries and ‘smileys’ is a better alternative for having a healthy serving of potatoes, then you are gravely mistaken. Most frozen potato products are flash fried and contain a higher quantity of fat and salt contents than if you did it yourself. Also, they also help you pack on the pounds faster than you think. And out of all the available frozen fried foods, the worst culprit of weight gain are, ironically, the thinnest potato pieces – French fries..!! Eating one serving of French fries per day results in approximate 1.5 kg weight gain in 4 years. Many of these foods also contain as much as 1000 mg of sodium per serving (which is half your daily intake). No doubt, they are one of the main reasons for cardiovascular diseases all over the world
Quick Tip: make your own French fries. A much better option is to bake them by cutting them into small pieces , dipping them in olive oil, adding a pinch of salt, and keeping them in oven.
1. Worst Condiment – Mayonnaise : Love it or hate it, there’s no denying that mayonnaise is a common staple in fridges. But with 100 calories per tsp, this condiment can turn your typical sandwich into a calorie bomb, no matter how savory it is to your taste buds.
Quick Tip: Mustards are a great alternative to mayonnaise and add a whole new flavor to your snack, but if you really crave that creamy flavor and texture, pesto should be your pick.
1. Worst Spread And Cooking Fat – Butter: one tablespoon of butter contains 100 calories, 8g of saturated fat and 30 mg cholesterol, so it is not hard to see why this could be a diet danger if used too often. Using margarine in its place, isn’t better as well, because it contains cholesterol-raising trans fats. If you sauté your vegetables in butter, the flavor disappears even though you still get the calories.
Quick Tip: Olive oil. This is a healthy substituent to butter, because it contains heart-healthy mono-unsaturated fats that make it a better bet.
1. Worst Beverage – Fizzy Drinks: Your typical can of aerated drinks contains about 140 calories and 10 teaspoons of sugar – not exactly what a thirst quencher should contain. And diet cola isn’t any better, because both of them have been linked to adult metabolic syndrome, which increases your odds for developing heart disease and type 2 diabetes. These are not suitable even for children and teenagers, as they are a big reason for childhood obesity.
Quick Tip: Water/fresh juice/ iced tea. They are healthier and have less sugar and more nutrition.

So, here were some of the worst foods in your fridge that could set you off track and healthy options to stock instead. Passing up these foods, and having the healthy ones instead, can help to prevent many lifestyle diseases like cardiovascular diseases, obesity and type 2 diabetes.

Always remember if you don’t have it, you’re not going to eat it or use it, it is as simple as that.
May 26, 2014
Step-By-Step Guide on How To Eat Well
1. Eat at regular intervals and make sure that you have three meals a day. This should help your blood glucose level to remain steady throughout the day. Also, having three proper meals at regular intervals will prevent you from feeling hungry.
1. Watch the amount of fat you eat. Fried and fatty foods are loaded with calories (they are obviously not good for you if you are trying to shed a few inches off your waist). Intake of saturated fats may lead to rise in one’s cholesterol level. However, you can switch to healthier unsaturated fats which will not harm you in any way.
Food to avoid: Butter, Ghee, Paneer, Pastries, Crisps, Samosas, etc

How to eat healthy fats? Instead of cooking with butter or ghee (saturated fat), use olive oil or cornflower oil (unsaturated fat). Avoid using too much coconut in your cooking. Creamy coconut and coconut milk are high in saturated fat. Choose skimmed milk and low fat yogurt over cream and full- fat yogurt. Replace Paneer with Tofu.

A helpful recipe-

Grilled Salt and Pepper Tofu

Ingredients: 1 tbsp olive oil, 2 springs onions ( chopped, plus the finely chopped green parts of 4-6 spring onion), 5 cm piece root ginger (chopped), 6 garlic cloves (chopped), 5 cm stalk celery (chopped), 2 green chillies (sliced), 200g tofu (cut into 2 cm cubes), 1/8 tsp salt, 7-8 black peppercorns ( crushed), 1 tbsp lemon juice

Method: Heat the oil in a pan. Add the spring onions, ginger and garlic, and sauté for 2 minutes. Add the celery and green chillies, and sauté for 30 minutes. Stir in the tofu, salt and crushed peppercorns and sauté until tofu gets some brown flecks. Add the spring onion greens and sauté for 1 minute. Add the lemon juice, toss and serve.
1. Fruits and vegetables are rich in antioxidants. Antioxidants help prevent damage to one’s arteries. So, eat as much fruits and vegetables as regularly as possible. These foods are nutritious, low- GI, low in calories and fat and quite filling. Dried fruits can be had as snacks in between meals. Have fruits in dessert instead of sweet meats. Incorporate the habit of having some salad with yours meals. For example –
Bulgur Wheat and Fruit Salad

Ingredients: 200g bulgur wheat, 2 medium size red peppers, 1 medium size yellow pepper, 1 medium size onion ( sliced), 4 garlic cloves ( thinly sliced), 2 medium size tomatoes (seeded and diced), 1 tbsp chopped fresh parsley, ½ tsp salt, ground white pepper to taste, pinch of sugar, 1 tbsp lemon juice, 1 medium size apple ( diced), 4 tbsp finely chopped fresh mint leaves, a few leaves of Iceberg lettuce, 1 tbsp olive oil

Method: Soak the cracked wheat in water for 15 minutes, then strain. Push each pepper on to a fork and, one at a time, roast directly on a flame. (If you prefer, you can char the peppers under the grill or roast them in the oven) Put the soaked wheat into a salad bowl, and stir in the onion and garlic. Run water on the charred peppers and then remove the burnt skin. Cut the flesh into small pieces and add to the salad bowl. Stir in the tomatoes and parsley, then add the salt, white pepper and sugar. Mix. Add the lemon juice, apple and mint leaves. Tear up the Iceberg lettuce and add. Toss well. Add the olive oil, toss again. Serve immediately.
1. Consume less sugar. Replace fizzy drinks with diet ones, water or unsweetened fruit juice. Limit sweet meats such as Rosogolla, Barfi, Ladoo, Gulab ajmun, Khir Malai to special occasions. Cut back on sugar in your tea and coffee. Switch to artificial sweeteners such as Splenda or Sweetex.
1. Eat food low in salt such as plain popcorn, unsalted nuts or fresh fruits instead of savory biscuits, salted crisps, etc. Use unsalted butter instead of salted butter. Dried fish is very high in salt; soak it thrice and throw away the water before cooking. There is no need to add extra salt in cooking. Instead of salt, try experimenting with paprika, pepper, spices and fresh herbs.
1. Have more high- fibre food. Choose brown basmati rice over white rice, dal with whole lentils over dal with pureed lentils. As recommended earlier, eat your vegetables and fruits regularly.
A vegetable dish for you to try –

Mushrooms with fresh Coriander

Ingredients – 600g button mushrooms (trimmed), 1 tbsp olive oil, 5 green cardamom pods, 1 black cardamom pod, 5 cloves, 2.5cm stick cinnamon, 1 bay leaf, pinch of ground mace, 175g boiled onion paste, 4 tsp minced ginger, 4 tsp minced garlic, 4 green chillies (chopped), 1 tsp red chilli powder, ½ tsp ground coriander, 375g natural low-fat yogurt (whisked), ½ tsp salt, 3 tbsp cashew nut paste, 25g fresh coriander leaves (chopped), 3.5cm piece root ginger (cut into thin strips)

Method – Blanch the mushrooms in hot water for 2 minutes. Drain and set aside. Heat the oil in a non stick pan. Add the cardamom pods, clove, cinnamon, bay leaf and mace, and sauté over a medium heat until fragrant. Add the onion paste and sauté for 2 – 3 minutes. Stir in the minced ginger and continue to sauté until the oil surfaces. Add the chillies and sauté for 30 seconds more, before adding the chilli powder and ground coriander. Stir for another 30 seconds. Remove the pan from the heat and stir in the yogurt and salt. Mix well, then return the pan to the heat. Add 150ml of water and let it come to the boil. Reduce the heat and simmer until the fat rises to the surface. Stir in the cashew nut paste and simmer for 2 – 3 minutes. Add the mushrooms and ¾ of the chopped coriander and simmer for 2 – 3 minutes. Transfer the mushrooms to a serving dish and garnish with the remaining coriander and the ginger strips.

Follow these steps attentively and you will soon discover a healthier better YOU.

Recipe courtesy – sanjeevkapoor.com

Picture courtesy – vegiebelly.com, weldricks.co.uk, spicesherbscentre.com
May 23, 2014
Healthy Cooking for Diabetes

DIABETES. What is Diabetes?

When one has diabetes, the amount of glucose (sugar) in his/her blood is very high. This is mainly because the body is unable to use the glucose properly.

For Diabetic people, maintaining blood glucose levels is the essential aim for treatment and this can be done by leading a healthy lifestyle. My grandmother and my mother are both prey to the disease diabetes mellitus. It is one horrible disease. The things to do and not to do. To eat or not to eat. The regular checkups. The huge doses of a dozen pills on a regular basis. The daily insulin intake through injections. It is a nightmare.

To be healthy, to lead a normal lifestyle, one has to follow a balanced diet among other remedies.

Breakfast, lunch and dinner are the three main meals of one’s day. The following recipes are very healthy and cooked as par the diet of a diabetic patient.

BREAKFAST is the most important meal of your day.

Besan Methi Frankie (Stuffed gram flour roti)

Ingredients –

For the dough- 90g gram flour (besan), 70g whole-wheat flour (atta) plus extra for dusting, 160g fresh fenugreek leaves (methi ) chopped, 4 green chillies (chopped), ¼ tsp ground turmeric, ¼ tsp carom seeds ( ajwain), 1 tbsp natural low-fat yogurt,½ tsp salt, green chutney ( as required), 1 medium sized onion ( chopped)

For the stuffing – 1 tsp olive oil, 2 medium sized onions (chopped), 2 medium sized tomatoes ( seeded and chopped), 2 green chillies ( chopped), 160g bean sprouts ( blanched), ¼ tsp ground turmeric, ¼ tsp red chilli powder, ½ tsp chaat masala, ½ tsp salt, 1 tsp lemon juice, 1 tbsp chopped fresh coriander leaves

Method – Mix together the two flours, fenugreek leaves, chillies, turmeric, carom seeds, yogurt and salt. Add enough water to knead into a semi- soft dough. Cover the dough with a damp cloth and rest for about 15 minutes.

To make the stuffing, heat the oil in a pan, add the onions and tomatoes and sauté for 2 minutes. Add the chillies and bean sprouts and continue to sauté for 30 seconds. Stir in the turmeric, chilli powder, chaat masala, salt, lemon juice and coriander, and sauté for 1 minute. Remove from the heat and set aside.

Divide the dough into 8 equal size portions and form into balls. Dust these with a little whole-wheat flour, and then roll out into rotis, roughly 15 cm in diameter. Heat a non-stick tawa and cook the rotis on both sides, until evenly done. To prepare a Frankie, place a roti on a flat work surface and spread a tsp of green chutney all over. Spoon some of the stuffing on one side of the roti, sprinkle on some onions, then simply roll up. Prepare the rest of the frankies in the same way, wrapping them in foil as you go to keep them warm and make them easier to handle. Serve immediately.

LUNCH – eat a light lunch and have a snack later if you are hungry

Dahi Idli ( Steamed Rice Cakes in Yogurt)

Ingredients – 220g parboiled rice, 100g split black gram, 500g natural low-fat yogurt ( whisked), 2 tbsp green chutney, 2 tbsp tamarind chutney, ¼ tsp red chilli powder, ¼ tsp ground cumin, 2 tbsp chopped fresh coriander leaves

Method – Wash the rice and then soak in 600ml fresh water for at least 2 to 3 hours. Wash the dal and then soak in 400 ml water for a similar period of time. Drain the rice and grind to a slightly coarse texture. Mix in as much water as required to make a batter of dropping consistency. Drain and grind the dal, then mix to a smooth and spongy batter, again using as much water as required. Mix both the batters together and pour into a large vessel with a lid. Close the lid tightly and then leave the batter to rest, and ferment, in a warm place overnight. The following day, heat sufficient water in a steamer. Place a muslin cloth on the idli stand. Pour a spoonful of the fermented batter into each dent. Place the idli stand in the steamer and cook for 8 to 10 minutes, or until the idlis are done. Place the idlis in a serving bowl and drizzle over the yogurt and chutneys, followed by the chilli powder and ground cumin. Garnish with the chopped coriander leaves and serve.

DINNER is the last meal of your day. Try having your dinner at least 3 to 4 hours before you sleep. If convenient, walk a little after your dinner. This helps in giving your body the time to digest the meal and use up the calories from the food before your metabolism rate lowers for the rest of the night.

Prawn Rice

Ingredients – 190g brown rice, 10 medium prawns ( shelled and deveined), 1 tsp lemon juice, 1 tsp salt, 30g fresh coriander leaves (chopped), 2 tbsp grated fresh coconut, 3 green chillies (chopped), 2.5 cm piece root ginger (finely chopped), 4 garlic cloves (finely chopped), 12 to 15 fresh mint leaves, ¾ tbsp olive oil, 1cm piece cinnamon stick, 3 black cardamom pods (split), 1 star anise, 3 cloves, 1 tsp cumin seeds, 1 large onion (chopped), 1 ½ tsp low-fat coconut milk

Method – Soak the brown rice in 500 ml water for 2 hours. Drain and set aside. Marinate the prawns in the lemon juice and salt. Set aside 1 tbsp each of the coriander and grated fresh coconut for the garnish. Grind the remaining coriander and coconut with the green chillies, ginger, garlic and mint to a fine paste. Heat the oil in a thick-bottomed handi and add the cinnamon stick, cardamom, star anise, cloves and cumin seeds. Sauté for 1 minute. Add the chopped onions and sauté for 3 to 4 minutes, or until it turns golden brown in colour. Add the masala paste and stir-fry for a further 30 seconds. Add the soaked rice and stir gently for 1 minute. Stir in the coconut milk and 1 litre water. Bring to the boil, stirring once or twice, and then cook on a medium heat until the water has almost disappeared – about 30 to 35 minutes. Add the prawns, reduce the heat and cook, covered, until the rice is tender. Remove the pan from the heat and served garnished with the reserved coriander leaves and grated coconut.

HAVING DIABETES DOES NOT MEAN YOU CANNOT HAVE SWEETS. Small amount mixed with a balanced diet is fine.

You can try making this healthy yummy pudding whenever you are craving for some sweet meats.

Pineapple Yogurt Fool

Ingredients – ½ medium pineapple (cut into small pieces), 2.5cm stick cinnamon, 135g hung natural low-fat yogurt

Method – Place the pineapple and cinnamon in a non-stick pan and stew over a low heat for 30 minutes. Set aside to cool. Remove the pineapple pieces from the pan and mix them with the yogurt. Blend together in a mixer. Chill in the fridge. Serve chilled.

Recipe Courtesy – sanjeevkapoor.com

Image Courtesy – lchdhealthcare.org, rediff.com, 4remedy.com

May 23, 2014
Baking for the Vegan
The day you went vegan, you probably made the most responsible choice you’ll ever make. Not only did you refuse to partake in the unethical treatment of animals, but you also took a step towards a healthier heart and away from obesity, diabetes, and various types of cancers. And the bonus? You get to smirk every time your meat-eating friends express awe at your choice. Because there is one secret all vegans know: veganism isn’t as difficult as it is made out to be. Today, a range of mock-meat and faux-poultry products are available in the market, implicating that compromise on taste is rarely an issue.

But what about those of you who love to bake? Does going vegan mean foregoing your passion? Or is your love for baking your apology for not going vegan despite wanting to? After all, eggs and dairy products are a baker’s indispensable ingredients, eh? Think again. Vegan baking is not only possible, but is also easy and effective. All you need to do is substitute a few key ingredients. Here’s how you can get started.

Eggs

Why give up eggs, you ask? The poultry industry is downright abusive. And unless your eggs come from your own chicken bred in your own strictly-for-private-use, non-abusive farm, you are contributing to the abuse. You may want to know these quick facts:
- Hens are kept cooped up in tiny, restrictive cells at high temperatures meant to alter their egg-producing cycles such that they produce eggs with unnatural frequency. Most do not get to so much as move a wing during their entire lifetime. In some cases, their beaks are chopped off, often without the use of anesthetics, so that they do not peck at their peer in the next cell.
- Millions of day-old male chicks are killed (usually in a high-speed grinder) every year because they are useless to the egg industry.
How to go about eggless-baking? It’s simpler than you anticipate. First, you need to determine why you need eggs in your recipe: Is it for leavening (to make the end product fluffy and light, like cakes)? Or is it for binding (to make the end product dense and thick, like cookies)? Then, replace each egg in your recipe with whichever of the following best suits you.

For leavening:
- 2 tsp. baking soda mixed with 2 tbsp. warm water and ½ tsp. oil
- 1 tsp. baking powder mixed with 1 tsp. vinegar
- 1 tsp. baker’s yeast dissolved in ¼ cup warm water
- 1 tbsp. ground flaxseeds mixed with 3 tbsp. water
For binding:
- Ener G Egg Replacer
- 2 tbsp. corstarch mixed with 2 tbsp. water
- 2 tbsp. potato starch mixed with 2 tbsp. water
- 2 tbsp. instant mashed potatoes
For custards and quiches, replace each egg with ¼ cup pureed soft tofu.

If you need to replace just the egg white, try using 1 tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again, for each egg white.

In a rush? A can of diet soda can be used to replace 2 eggs in many cake recipes. It won’t add any calories either!

Dairy Products

The dairy industry is no more forgiving than the poultry industry. Here’s why:
- Cows produce milk for the same reason as humans and other mammals do — to nourish their young. But mother cows in the dairy industry have their babies taken away from them shortly after birth, so as to conserve the milk.
- A cow’s natural lifespan is about 15 years, but cows used by the dairy industry live for a mere four to ﬁve years, as a result of abusive conﬁnement and unnatural stimulation to produce milk in greater quantities. Most are slaughtered once they are no longer capable of producing milk in the huge quantities expected.
If it is buttermilk you need to replace in your recipe, combine 1 cup unsweetened soy milk and 2 tbsp. lemon juice or vinegar in a bowl, whisk until well blended and creamy, and use in place of 1 cup of buttermilk.

To replace cow’s milk in your recipe, use equal amounts of any of the following:
- Soy milk (better for rich desserts)
- Coconut milk (better for rich desserts)
- Almond milk
- Rice milk
Be sure to use the unsweetened varieties for baking. Otherwise, your finished product may end up slightly sweeter than anticipated.

To replace butter in your recipe, simply use same amounts of vegan margarine. For baking, use full-fat vegan margarine rather than the lighter varieties. You could try any of the following:
- Coconut oil
- Earth Balance Buttery Spread
- Earth Balance Vegan Buttery Sticks
- Smart Balance Light Original Buttery Spread with Flax
Miss the condensed milk? Here’s how you make a smart replacer:

You will need:
- 2 1/2 cups soy milk
- 6 Tbsp. vegan margarine
Here’s what you do:
- Boil the soy milk in a pan.
- In a separate pan, melt the vegan margarine; add sugar.
- When the sugar begins to melt, add the hot soy milk and a dash of salt to the margarine.
- Boil gently and stir for approximately 5 minutes.
(Makes 14 oz.)

I understand that vegan baking make take a wee bit more effort than the egg and dairy based baking you may be used to, but the very fact that you are doing your bit to give back to Mother Nature should keep you going. Kudos!
May 23, 2014
Beating The Heat With Juicy Retreat

Think about sitting at a beach on a hot summer day with an ice-cold beer !! Wonderful, isn’t it? Well, it aches my heart to tell you that this is not a common scenario in tropical countries like India. The sole reason for this is that the summer season here, makes it very difficult for us to beat the scorching heat. And to provide an icing on this cake, we have the super-spicy, oily, and heavy food, which is the signature feature of Indian cuisine, to make us feel even more miserable. This food takes its toll on our appetite, as a result of which we become poor on the ‘health’ front, owing to the indigestion, dehydration and abnormal levels of blood pressure in addition to the skin ailments. Due to this, we try and avoid the consumption of this ‘masale – daar’ food, as many people would like to put it.

In this heat, we aim towards juicy, cool, and refreshing food stuff that are low on calories. Well, for this, the best deal in India is having – fruits. Yes, there’s nothing better than having an ample amount of fruits that are exclusively available in summers , A.K.A. “summer fruits “.

These fruits not only satisfy our sweet tooth, but also hydrate our bodies. They keep us active and energized all day, and most of all, help us beat the summertime sadness.

There’s no need to worry about what are the ‘right’ fruits to target this summer. Just aim for the juicy and refreshing ones, and your job is done. Here are some of the ‘must-have’ ones this summer:

Watermelon

Summers and watermelons..they are just made for each other. Watermelon is an excellent fruit to quench our thirst and to replenish the lost fluids of our body, in addition to keeping us cool and satiated. Watermelons have Vitamin C and beta-carotene, which also protect our skin from sun damage. So, watermelon should never be missing from our lives during the hot summer days.

Mango

How can I not mention the king of fruits here..!! India is a home to 52 varieties of mangoes and ignoring mangoes in summers, is quite impossible here. Enriched with Vitamin A and C , they help to prevent cancer and if present in the forms like smoothies, yogurt, or salads, add a tropical kick to the summer heat.

Berries

These little gems are packed with anti-oxidants and flavonoids which improve our skin’s appearance, structure and texture. Blackberries, blueberries and strawberries, are some of the most famous ones that boost our immunity and have a healing effect on urinary tract infections.

Papaya

In addition to being a natural exfoliating agent for a healthy, glowing skin, papaya is a boon for digestive problems. It cures indigestion and reduces inflammation in the internal body parts, as it is enriched with Vitamin A and C and beta-carotene.

Oranges

Nothing is more rejuvenating than the fresh smell of citrus fruits. Oranges have 80 percent of water and keep us hydrated on the go. They are rich sources of potassium and having a glass of fresh orange juice everyday, keeps us refreshed and gives us plenty of Vitamin C to sustain ourselves throughout the day. So don’t forget to squeeze your way throughout the summers !!

Pineapple

Summers, when they come, bring with them the thoughts of tropical vacations and exotic fruits. Pineapples are one of the most apt fruits for summers as they are a blend of antioxidants, vitamins and enzymes like bromelain, which aid in digestive problems and keep our bodies cool.

Cucumber

It is surely one of the best fruits for healthy and hydrated skin, joints and muscles and immediately boosts up our energy levels. They are loaded with the mineral silica which helps in maintaining connective tissues in a good shape. So this food should definitely be fixed in your daily food habits.

These are some of the fruits that should definitely be included in your ‘summer-bible’ . With the advent of summers, chances of dehydration, indigestion and constipation increase manifold, if the diet we take is not right. Along with this, we should make sure we take adequate amount of fluids, in the form of lemonade, fruit juices and water. Fruits also provide us with roughage which helps in better excretion of undigested wastes.

The best part about these juicy summer fruits are, that if eating raw fruits seems boring and monotonous to you, you can team them up with low fat yogurt or bring them together in a synchronized way with a tinge of lemon juice and dried mango powder (amchoor), black salt or the famous Indian ‘chat masala’ to form sumptuous and enjoyable fruit salads. They can also be blended with cream to make a delicious dessert. If you want to have something a bit heavy, refreshing and healthy, all at the same time, then these fruits can be mixed with milk and ice to form flavored milkshakes and smoothies. Also, fruits can be used to make tarts, crumbles and pie.

There are practically unlimited ways to take in fruits in summers, and surprisingly, almost all the options are good for health. So guys,what are you waiting for? Grab a bag of fruits to rejuvenate yourself this summer and beat the burning heat !!!

May 23, 2014
Mock Meat – Eating for the Newly Vegan
If you are recently vegan, congratulations! Mother Earth will thank you, and so will all the animals that would have otherwise ended up on your platter or been tortured in high-temperature cells to provide you with your daily egg or glass of milk. Besides, you have made an excellent choice for your health: a vegan diet goes a long way in reducing risks of chronic degenerative disorders such as obesity, corollary artery disease, high blood pressure, diabetes, and cancers of the colon, the prostate, the stomach, the esophagus, and the breasts.

Given the benefits, making the transition is not really the ordeal it might appear to be to the hard-core meat-eater. With a large number of people the world over looking to veganism as an ethical and responsible way of living, a multitude of vegan products and places have sprung up to cater to this audience. Whether you are navigating through the aisles of your local supermarket or walking down the street during your lunch break, finding great-tasting and healthy vegan food is a breeze. If you are eating out, almost all restaurants have great selections of vegan options on their menus. For inspiration in the kitchen, you need look no further than the internet or your local bookstore for ideas on how to create mouth-watering vegan masterpieces.

We are sure veganism has been spiritually fulfilling for you so far. But what about those times when you have an intense meat craving? You wake up one morning and the usually dormant carnivore in you is insatiable. Would you give in? Or would you compromise with your taste buds? Thankfully, you don’t have to do either. With a range of mock-meats, nondairy cheeses/butters, and faux poultry products available in the market today, there is a way to fool your mouth into thinking that it’s getting its share of “non-vegetarian” delight, while your conscience remains spotless. A little bit of creativity is all you need! To help you get started, we have furnished here a few easy recipes that should help indulge your inner non-vegetarian.

BREAKFAST: Mock Sausage

Requirements:
- 1 ½ cups boiling water
- 2 tbsp. soy sauce
- 1 cup dry textured vegetable protein granules
- 1 ½ cups mashed firm tofu
- 2 tsp. crumbled sage leaves
- 1 tsp. marjoram
- ½ tsp. garlic granules
- 1 ½ tsp. onion power
- ½ tsp. thyme
- ½ tsp. salt
- ½ tsp. red pepper flakes
- Black pepper to taste
- ½ cup unbleached flour
Procedure:

Pour the water and the soy sauce over the textured vegetable protein in a bowl. Let it soften. Next, add all the other ingredients, spare the flour, and mix well. Once the mixture is cool, add the flour and mix well again. Now shape the mixture into 10 patties or 20 small “sausage links”. In a lightly oiled heavy frying pan, steam-fry the patties/sausage links in two batches over medium heat, covered, for at least 20 minutes, until firm and brown. Your mock-sausages are ready to eat. You can also refrigerate them for later consumption. To reheat, simply place in a covered, lightly oiled skillet with a few tablespoons of water and cook over high heat until the water evaporates.

LUNCH: ‘Chicken’ with Artichokes and Olives

Requirements

(makes 6 – 8 servings)
- 3 tbsp. flour
- 3 tbsp. quick-cooking tapioca
- 1 ¼ cups vegetable broth
- 8 oz. frozen artichokes hearts
- ½ cup chopped white onion
- 3-4 oz. sliced olives
- 2 tsp. curry powder
- ¾ tsp. dried thyme, crushed
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 ½ lbs. (about ½ kg) faux chicken, shredded (try brands like Beyond Meat or Morningstar Farms)
Procedure:

In a bowl, whisk together the flour, tapioca, and broth. Add the mushrooms, tomatoes, artichoke hearts, onions, olives, and faux chicken. Stir in the curry powder, thyme, salt, and pepper. Cover and cook on high until soft and blended (estimated time of cooking: about 90 minutes). Serve with hot steamed rice.

DINNER: Veggie ‘Chicken’ Salad in Pita Pockets

Requirements:

(makes 3-4 servings)
- 1 ½ lbs. faux chicken
- 1 small jar of veggie mayo
- Pickles, diced
- Jalapenos, sliced
- Mushroom, diced
- 1 tomato, chopped
- A few leaves of lettuce
- 1 onion, sliced
- Black pepper to taste
- ½ tsp. salt (optional)
- 6-8 pita pocket shells
Procedure:

Cut the faux chicken into small pieces. Combine the pickles, jalapenos, mushroom, lettuce, tomato, onion, (or any other vegetable/fruit of your choice). Add some mayo and mix well. Lightly sprinkle with pepper and salt. Let the salad mixture stand for about 10 to 15 minutes. Next, fill the pita pockets with the mixture and serve cold.

DESSERT: Cherry Cheese Cake

Requirements:

(makes 8 servings)
- 2-8 oz. containers plain, nondairy cream cheese, softened (Try Tofutti for brand)
- 1 cup sugar
- Juice of 1 Lemon
- A dash of vanilla
- 1 graham cracker crust
- 1 can cherry pie filling
Procedure:

Preheat the oven to 350°F. Mix the nondairy cream cheese, sugar, lemon juice, and vanilla, and pour into the graham cracker crust. Bake until the top layer is golden (estimated time: about 60 minutes). Refrigerate overnight. Spread the cherry pie filling evenly on top. Serve chilled.

So now you know that unlike a lot of other responsible choices, veganism does not have to include a compendium of compromises. It’s easy, it’s healthy, and it’s fun. Give yourself a pat on the back, all you vegans!

(Recipes sourced from www.peta.org)
May 16, 2014