Vegetarian types
The vegetarian people never buy cosmetics products which contain ingredients tested on animals. An animal product reflects everything connected to a specific animal body or any other substance which is having a connection with that body. Some vegans avoid to use animals as food, but they accept to wear clothes from animal source. This kind of vegetarians are named dietetic vegetarians.
There are different vegan types:
Lacto ovo vegetarians
… don’t eat meat, but accept the animal products like eggs and milk. They are not eating the cheese made with cow rennet and they are not consuming eggs from country farms. Vegetarian term is associated most of times with lacto ovo vegetarian, especially after vegan term was introduced and accepted as a strictly practice. This form is the most common in Europe and United States of America.
Lacto vegetarians
… have a diet which excludes meat and eggs, but it is based on lacto products like milk, cheese, butter, yogurt. This kind of vegetarianism is speeded mostly in India.
Ovo vegetarians
…are few. They don`t accept meat and products from milk, because their diets is based on eggs.
Macrobiotics
…is following a vegetarian diet from spiritual and philosophical reasons. They want to keep food equilibrium. This equilibrium is represented by ying (positive) and yang(negative) matching. This diet contains 10 level, being one of the most restricted diet as soon as the level increase. Not all of these levels are vegetarians, but all of the exclude meat and animal products. The last levels exclude even the fruits and vegetables and the last level contains a diet recipe with brown rice.
Eco vegetarians
… are eating in general vegetables as vegans and they are preparing the food at a temperature lower than 37 Celsius degrees. They don’t want to destroy the nutrient food to keep the minerals and vitamin at higher level.
Baked Yam with Squash and vegan sugar
Have fun preparing this quick vegetarian recipes and invite your friends. You can make a surprise and prepare this easy vegetarian recipe with them.
Ingredients (use vegan versions):
- one yam, cubed
- 1/2 butternut squash, cubed
- one granny smith apple, cubed
- 1/2 cup water
- 1/3 cup vegan brown sugar (more or less, to taste)
- dash of cinnamon, optional
Directions:put all of the cubes in a 2-quart baking dish (I used a round Pyrex). Add all
of the water and about 1/2 of the brown vegan sugar. Pop into a 350 degree oven for
about 40 minutes, until all cubes are soft. Check a couple of times to make
sure all the water hasn’t gone– oh, yeah, cover the dish with a lid or foil.
Add the rest of the vegan sugar and whatever cinnamon you think appropriate (I
wouldn’t add *too* much), when you remove it from the oven.
Serves: 4 vegan people:)
Lemon Tamari Dressing
This dressing can be used by both vegan consumers or usually one`s. It is a quick dressing vegetarian recipe and can be prepared by everyone. Ingredients (use vegan versions):
- 1 lemon
- 1 green pepper
- 1 onion
- 2 tablespoon tamari
- 2 tablespoon tahini
Directions: Preparation time: 15min. -mix tamari, tahini, lemon, green pepper, and onion -use all of the inside of the lemon (without seeds) -or use more lemons and just the juice -chop green pepper and onion finely (or use food processor) -use on salads or as a veggie dip Serves: 5 friends 
Top 5 easy vegetarian recipes with potatoes
It is a please for our site to present the top 5 quick vegetarian potatoes recipes. From more than 100 recipes I have selected only 5 easy recipes with potatoes for our visitors.
First Vegan recipe with potatoes
Baked Potatoes
You need;potatoes, plain flour, sea salt
Directions: Boil potatoes with their skins on in well salted water. When well
cooked drain, leave to cool slightly. Peel skins off & mash well, the
finer the better, the potato will be dry & powdery. Add 1 part flour
to 4 parts potato eg. 1000g potato needs 250g flour. Add salt if
desired or herbs & spices. With hands mix well until a dough is
formed. Transfer to a floured bench knead for a few minutes. Devide
dough into workable portions. Roll into thin logs, approx. 1.5cm &
chop along into 2cm pieces, put a fork mark on each put aside on
floured tray. Boil a large pot of water drop gnocchi in, boil until
the gnocchi floats to the top count to 20 & take off the boil. DO NOT
OVERCOOK. Give a quick rinse under cold water serve immediately. My
favourite is a pretty basic Napolitana sauce which is chopped garlic &
onion sauted in olive oil basil, tomatoes, vegie stock & a few chopped
sun dried tomatoes.
Observation:A large part of the success of gnocchi is keeping the
potatoes dry, that’s why their skins are kept on for boiling, a wet
potato mixture will produce gluggy gnocchi.
Second Vegan recipe with potatoes
Vegan Cheesy Potatoes
You need: 3-4 Medium potatoes, peeled and sliced approx 1/4 in thick. (kinda thin), 1 cup (approx) frozen broccoli (of fresh!), 2-3 scallions, minced some Green too, 1-2 tablespoon flour, 1tsp garlic powder , dash nutmeg, 1 & 1/3 cup vegan soymilk, 1/2 scant cup of nutritional yeast, Salt if you wish ( I salt my own at the table, which cuts down on the, amount used… but this needs salt regardless at the table)
Directions: Oven: 375
Arrange potatoes and broccoli by layers (potato, broc, potato, broc)
in a sprayed casserole.Saute onions in some broth. Add flour and stir around for a min or
so. Add soy milk. (I wisk for a while until the flour is totally combined) Add other ingredients and stir for another 2 min or so… *just* until it begins to thicken. Pour over potatoes and adjust the liquid level with water or broth until it jus t comes up to the top of the potatoes. Cover and bake for about an hour or until potatoes are soft. Let it sit for 15 min to thicken and absorb the liquid, then serve!
Third Vegan recipe with potatoes
Baked Crunchy Potatoes
You need: 4 – 6 potatoes (I used new potatoes), few drops olive oil or sesame oil, 2 cloves garlic, crushed,1 teaspoon paprika, 1 teaspoon dried cilantro (or fresh, if available), 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon bazil, 1 teaspoon dill, 1/2 teaspoon salt, 1/2 teaspoon black pepper
Directions: Wash potatoes, leave skin on (more nutrients that way) Cut potatoes into small cubes or wedges, about 1/2″ to 3/4″ (1 – 2 cm) Rinse in cold water and add the oil. Mx seasonings (spices and garlic) in medium plastic container (with lid), or in a plastic bag. Add potatoes, and shake. Place on a baking sheet sprayed with non-stick spray (I used PAM). Bake at 350 for 40 minutes, turning at half-way point.
Fourth Vegan recipe with potatoes
Yummy Baked Potatoes
Fifth Vegan recipe with potatoes
You need: Potatoes, foil or small foil pan (if using toaster oven)
Directions: Scrub potatoes well and pierce several times with a fork.Microwave on baked potato setting or on med. high for approximately 15 mins., until firm but not hard. Increase time if you are making several potatoes.
Put in 425 degree oven directly on the rack or in the toaster oven on the tray covered with foil (or place on a small foil pan) and bake one to one and a half hours skin is VERY crunchy.
The inside will be very soft and sweet. Can be refrigerated and reheated in the oven until the skin is crunchy again, about 20-30 minutes at 425.
Onion Baked Potatoespan
You need: 2 medium baking potatoes,1 medium onion, salt, pepper, other herbs to taste,2 piecies wax paper (or foil) pieces big enough to wrap potaotes in.
Directions: Slice potatoes into 1″ rounds, but retain the potatoe shape, and place on the wax paper. Slice onion into 1/4″ slices, slip each slice between slices of potatoes. Sprinkle with spices. Wrap tight in wax
paper. Nuke 20 minutes or until done. (For oven wrap in alumium foil and bake 45 minutes at 350deg (I think).
I’ve also cut everything into 3/4″ or so chuncks and put in a cover cassarole pan with spices. Stir to coat and add a touch of water (basically just enough to coat bottom of pan). Cook until pieces are soft stirring occasionally.
Indian Dressing
This dressing is perfect for vegetarian Indian salad. Eating healthy is your meaning not eating a lot with fats.
Ingredients (use vegan versions):
- 1/4 cup orange juice
- 1/4 teaspoon ground coriander
- 1/4 teaspoon chopped cilantro
- 1/2 teaspoon prepared sweet-hot vegan mustard
Directions:
Put all ingredients in a small bowl, and stir. Let sit about 10
minutes.
Serves:4 people Indian salad
Eggless Mayonnaise
It is very nice that we can make easy vegetarian recipes without cholesterol. Feel free to spread this recipe around because it is quick and easy. Diabetics can try this, even if they are not vegetarian and mix with other ingredients they like and they are allowed.
Ingredients (use vegan versions):
- 3 tablespoons lemon juice
- 210 ml soya milk
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon prepared vegan mustard
- 6 tablespoon vegetable oil
Directions:
Put all the ingredients except the oil in a blender. Blend on the
lowest speed. Gradually – literally one drop at a time – add the oil
until the mixture starts to thicken. Continue blending until
thickened and smooth. Transfer to a jar and store in the
refrigerator.
Meat eating and climate change determine vegetarianism
We all know that climate changed a lot in the past years due to multifactor influence. There were developed scientist projects to research the global warming and they where shocked by the results discovered. Toxic gases have reached the maximum level ever seen in the Universe. The worst scenario predicts an increase of global temperature with 3 Celsius degrees in the next 15 years.
In this scenario we are going 3 millions of years back in time. Think at flora, fauna, ecosystems. Everything will be different for us and we cannot do many things in 15 years to repair what others broken in 200 years.
Many debates and books insist on pollution problem, reducing the cars using and recycle materials. All of these are real problem, but do you know what the number one cause of global warming is? It is the meat we put on our table. Unfortunately nobody wants to talk about it.
Another problem we not conscientious is that eating a lot of meat is not only producing a global warming but also it is a major factor to principle diseases like: diabetics, cancer, and cardio vascular disease. Also other people are starving because they don’t have enough places to seed, to get food for their families. We are responsible for marginalizing them because of extra meat we eat.
The last studies predict that our meat needs will increase exponential and in 2027 we will need double quantity of meat than now. And guess what, our planet cannot indulge that. The strange thing is that the researchers, even after they discovered these major implication of meat, they didn’t advised people to have a vegetarian diet or at least to eat few meat. They said that we should use our laboratory more efficient and more sustainable. Think at the fact that we need 9 pounds of grain to produce 1 pound of meat. We could make a big economy on a lot of domains if we don’t eat so much meat.
Think about this: 1 family eat 250 pounds of food in a year. For each pound of food it is consume 1 pound of gasoline. If we burn 250 pounds of gasoline, that will be sufficient to drive a car for 6 months. But no one is speaking about this, meat is a taboos subject in our days. We should take decisions and assume responsibility for our facts and encourage people to become vegetarian. Have you every think why medics do not recommend vegetarian food? I will tell you, because they are eating meat also.
In fact, the problem is very easy to explain to a 5 years child. The only way to survive is to have a lot of vegetarian and the others should eat few meat also.
Pumpkin Tofu Pies
Enjoy this easy recipe with pumpkin for your kids. Easy to cook and healthy, this vegetarian recipe is one of the most tasty dessert recipes.
Ingredients (use vegan versions):
- 1 29oz canned pumpkin
- 1 1/2 cups vegan sugar
- 1 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 16oz silken tofu (firm)
- 2 unbaked 9 inch pie shells
Directions:
Mix together the pumpkin, salt, vegan sugar, and pie spice.
Blend or food process the tofu until smooth. Stir into the
pumpkin mixture, and pour into the pie shells.
Bake in preheated oven at 425 degrees for 15 minutes. Turn
down the temperature to 375 and continue to bake for 45
minutes or until a toothpick inserted into the middle comes
out clean.
My family trick-or-treaters gobbled up 2 pies in nothing
flat, and they are not vegetarian.
I am going to try this without the Ener-G Egg Replacer. I think it
will still work. I’ll post a comment as to what I find out.
Makes: 2 pies
Serves:
Fast and Easy Macaroni
Ingredients (use vegan versions):
- 2 cups dried macaroni
- 1 cup dried textured soy protein (or more to your own liking)
- 2 cans of tomatoe soup + 2 cans water
- 1 small can tomato sauce
Directions:
Cook the 2 cups of pasta
Rehydrate the textured soy protein
Add all of the ingredients in an oven proof caserole dish, and mix well.
Cook int he oven at 350 degrees for 25 minutes, or until the sauce is bubbling. This easy vegetarian recipe is perfect for limited time and tasty feelings.
Preparation time: 25
Serves:
Grandfather vegan sauce
Ingredients (use vegan versions):
- fresh garlic
- freshly ground pepper
- extra virgin olive oil
- balsamic vinegar
- red pepper/rosemary vinegar (see recipe in directory)
- fresh lemon juice (chilled)
Directions:
Serves: varies.
Preparation time: 2 mins..
peel garlic and cut it up into a wooden bowl.
add fresly ground pepper about 1 tsp. (more or less to taste).
mash these two ingredients with a fork to make a paste.
add oil slowly and continue to mix with fork. Usually I add 3-5 tablespoons for 2-4 people.
add a splash of balsamic vinegar.
add a splash of the red pepper vinegar
add a splash of lemon juice.
continue stirring until well mixed. Add more of the vinegars and lemon
juice depending on individual tastes.
Source: my grandfather.
