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Q: Why Vegetarianism? A: There are numerous reasons for choosing vegetarianism. As new scientific information becomes available, more and more people are becoming aware that a diet high in fiber and complex carbohydrates -- a diet low on the food chain -- is healthier. Others are concerned not just about their own health, but also about that of our planet. Food production for a vegetarian diet is far less environmentally destructive than that for an animal-based diet. An animal-based diet consumes vastly more fossil fuels, water, and other resources than does a vegetarian diet. Our meat habit is a driving force behind the greenhouse effect, water depletion, rainforest destruction, and other environmental disasters, as well as U.S. dependence on foreign oil. For others, world hunger is the most compelling reason. More than a billion people are starving throughout the world while enough grains and legumes to feed them are fed to American livestock. Enough food to feed the world could be produced in a plant-based system, but an animal-based system cannot feed everyone. The fastest growing reason for becoming vegetarian, however, concerns the most direct victims of the animal-based diet, the animals killed and eaten as food. So the health and well-being of each consumer, the planet, the world's less privileged, and other animals are all connected and depend upon making the switch from an animal-based to a plant-based food system. |
~Use Non-Dairy Cheese with these recipes. It's surprisingly delicious!~
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Spinach-Stuffed Tomatoes |
Mushroom Pasta 1 tbsp. butter 3 cups fresh mushrooms - sliced 3/4 cup onion - chopped 1 cup vegetable broth 1/2 cup evaporated skim milk 1 tbs. all-purpose flour 2 tbsp. wine or sherry - dry 1 tbsp. Dijon mustard 2 cups pasta - whichever you like best Add 1 tbsp. of butter to skillet. Add mushrooms and onion. Sauté 4 to 5 minutes or until tender. Stir in broth and bring to a boil. Reduce heat and simmer for 15 minutes. Stir together milk and flour and add to skillet. Stir occasionally until thickened and bubbly. Stir in mustard and wine/sherry. Serve over pasta. |
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Swiss Cheese & Veggie Pitas 1 Cup Shredded Swiss Cheese 1/2 Cup Thinly Sliced Cauliflowerets 1/4 Cup Mayo or Salad Dressing 1tsp Chopped Fresh or 1/2tsp Dried Dill Weed 1/2tsp Salt 1 Medium Tomato, chopped 1 Small Zucchini or Carrot, shredded 3 Pita Breads (6" diameter), cut into halves Salad Greens Mix all ingredients except pita bread and salad greens. Separate pita breads along cut sides to form pockets. Arrange salad greens and veggie mixture in pockets. >>Betty Crocker's "Vegetarian Cooking"<< |
Jocelyn's Spinach Slop Can Cut Spinach Cajun Seasoning 3 Vegetarian Swiss Cheese Slices Remove Spinach from can. Put in Microwave Safe Bowl. Add about 1 teaspoon of Cajun Seasoning. Heat in microwave for 1 minute. Stir. Add Cheese Slices and heat again for 1 1/2 minutes. Stir thoroughly. EAT! |
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Herb-Nut-Butter Stuffed Mushrooms 1 Tablespoon Olive Oil 1 Small Onion, finely chopped 1/4 Cup blanched almonds 1 Clove Garlic, peeled and chopped 1 Tablespoon Lemon Juice 3 Tablespoons Parsley Sprigs 1 Teaspoon Dried Thyme 1 Teaspoon Dried Rosemary 1 Tablespoon Chopped Fresh Chives 1/2 Teaspoon Salt 1/4 Teaspoon Black Pepper 2 1/2 oz Butter {Veggie Butter Recommended} Preheat oven to 350. Brush shallow baking dish with oil. Remove stalks from mushrooms & finely chop. Heat oil in small pan & add onion. Cook over medium heat until soft & golden (approx. 2 1/2 min.). Add chopped mushroom stalks. Cook until soft. Remove from heat. Place almonds, garlic, lemon juice, parsley, thyme, rosemary, chives, salt, pepper & butter in food processor. Mix until mixture is smooth ( approx. 30 seconds). Place mushroom caps in baking dish. Spoon equal amounts of the onion & mushroom mixture into each cap. Smooth surface. Top each mushroom with the almond & herb mixture. Bake approximately 13 minutes. |
Fried Green or Red Tomatoes 3/4 Cup Plain Flour |
Pasta Supreme (Serves 4)1 package Rotini noodles 1 small bottle Wishbone Italian Salad Dressing 1 fresh bunch broccoli 1 small jar pimentos 2 Tbs synthetic bacon bits (optional) 1/2 cup chopped celery 1/2 cup chopped bell peppers 2 pounds shredded or cubed cheese - if desired Boil Rotini noodles and drain well. Add all ingredients, mix and toss well. Chill and serve. >>Margie L. Kunkel<< |
Vegan Onion Soup 1 Large Onion3 Tablespoons Veggie Butter or Olive Oil Black Pepper 1 Cup Vegetable Broth Water Salt to Taste Chop the onion, melt veggie butter OR heat olive oil in a 1 quart saucepan. Add the onion to the saucepan and saute over medium heat until the onion is slightly caramelized. Add Vegetable Broth. Add water to about 1 inch from top of saucepan. Cover & let simmer for approximately 45 minutes to 1 hour. Salt & Pepper to taste. |
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