Category Archives: Vegetarian and Vegan

Vegetarian Recipes

Vegetarian Recipes

Before we get to the vegetarian recipes, “What is a Vegetarian?” and What do vegetarians eat?

According to Wikipedia – “Vegetarianism is the practice of following a plant-based diet including fruits, vegetables, cereal grains, nuts, and seeds, with or without dairy products and eggs. A vegetarian does not eat meat, game, poultry, fish, crustacea, shellfish, or products of animal slaughter such as animal-derived gelatin and rennet”.

But there’s more great news, IT’S ACTUALLY GOOD FOR YOU!“Home Truths Time!!”The fact of the matter is that MOST people are overweight and obese. This is because we eat too much meat and way too much fat without sufficient exercise!

Problems such as high blood sugar, Type II diabetes, high cholesterol and other health related problems are caused by the unhealthy diets we pursue. All of these problems can be alleviated by becoming a vegetarian.

A vegetarian diet is a great way to get back in shape, AND improve your long term health prospects considerably!

We have assembled a range of delicious vegetarian recipes for you that are not only taste sensations, but they are also great for your health!

Vegetarian Recipes

“Goin All Veggies!”

“A Guide to Becoming a Vegetarian!!”

“Discover How to Quickly & Easily Become a Vegetarian – & Enjoy All the Benefits That Accompany It?”!! check it out here .

Download now for only $4.99(download URL supplied upon Paypal payment)Baked Macaroni & Cheesecolor>Easy Vegetarian Recipes”A friend of mine sent this vegetarian recipe to me when I got my first apartment, because she knows how much I hate cooking! It’s really easy — even I can make it — and tastes great. I’m not sure where she found the recipe, but it included the note “Good source of protein, vitamin A, B group vitamins, calcium.” I’m guessing at the 3-4 serving yield; I’m the only one I make it for and it lasts me a couple of meals.”

Ingredients:1 (12 ounce) package macaroni 1 egg 2 cups milk 2 tablespoons butter, melted 2 1/2 cups shredded Cheddar cheese salt and pepper to taste

Directions:1. Preheat the oven to 350 degrees F (175 degrees C). 2. Lightly grease a 2-quart baking dish.3. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.4. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.5. Place the lightly cooked macaroni in the prepared baking dish. 6. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.7. Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Zucchini and Rice Casserolecolor>Easy Vegetarian Recipes“This is a great vegetarian recipe to use all that zucchini from your garden, cheesy and delicious!”

Prep Time: approx. 30 Minutes Cook Time: approx. 40 Minutes

Ingredients: 3 cups water 1/2 cup rice 2 pounds zucchini 1/4 cup butter 1/4 cup vegetable oil 1/2 cup grated Parmesan cheese 1/2 cup shredded Cheddar cheese 2 eggs, beaten 1 cup bread crumbs 2 tablespoons butter, melted salt & pepper to taste

Directions 1. Bring 3 cups of water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender. 2. Preheat oven’s broiler. Grease a 9×13 inch baking dish. 3. Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini. 4. Combine butter and oil in a Dutch oven and heat until butter is melted. 5. Add rice and diced zucchini, then saute until golden, stirring frequently. 6. Stir in the cheeses until melted and add salt and pepper to taste. 7. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs. 8. Slice reserved zucchini and arrange around the diced mixture, drizzling melted butter over top. 9. Broil about 6 inches from the source of heat until lightly browned and bubbly.

Nutritional Value – per serving: Servings Per Recipe: 11 Nutrition per serving: Calories 231 Protein 7g Total Fat 16g Sodium 280mg Cholesterol 65mg Carbohydrates 16g Fiber 1g

Easy Garlic Pastacolor>Easy Vegetarian Recipes This recipe is for 1 serving. I make it with leftover macaroni or pasta when I don’t have many ingredients left in the house. I havent tried this one on anyone else yet, but if you love garlic you should like it.

Ingredients1 Portion of leftover pasta (any kind)1 chunk of butter1 clove garlicdried basilparmesan cheese

Directions:1. Melt a little chunk of butter in a dinner bowl in the microwave(about 1 teaspoon to 1 tablespoon).2. Rinse 1 leftover pasta in very hot water in a collander,drain well toss it in your dinner bowl.3. Take 1 peeled clove of garlic and shred on a small holed cheese shredder4. Mix all together and microwave for 30 seconds5. Add a couple dashes of dried basil6. Add a few shakes of parmesan cheese7. Mix it all well and eat it standing in the kitchen.

Follow with a few swigs of milk from the carton,and there’s one of my favorite meals in 10 minutes or less!

Italian Summer Squash Polenta Bakecolor>Easy Vegetarian Recipes “Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese — delicioso!, I also recommend serving it with crusty garlic bread.”

Ingredients: 3 carrots, sliced 1 large zucchini, sliced 1 large yellow squash, sliced 1 red onion, chopped 1 red bell pepper, chopped 1 cup spaghetti sauce 4 cups olive oil for frying 1 pinch garlic salt 1 (16 ounce) package ready- made polenta 1 1/2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese ground black pepper to taste

Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. 3. Season with garlic salt and pepper (optional). 4. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender. 5. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. 6. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan.7. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. 8. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese. 9. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

Amazingly Easy Spinach Lasagnacolor>Easy Vegetarian Recipes “The cottage cheese with chives gives it that extra flavor, although this adds extra fat because it only comes in 4%.I have also made it with plain low fat (1% or 2% )cottage cheese and it still tastes great.”

Ingredients:2 cartons Deans Cottage Cheese w/ Chives2 eggs1 package frozen Spinach, defrosted and well drained1/2 cup parmesan cheese5 cloves garlic, shredded1 cup shredded mozzarella cheese (low or no fat works well too)couple of dashes onion powder1/4 cup minced dried onionscouple of dashes garlic powdercouple of dashes sea salt

Mix all together (save a quarter of the cheese for top)

1 large jar sauce (I like Classico Basil or Garlic)1 pkg no boil lasagna noodles 1 10″ x 10″ baking pan (appx)

Directions – alternately layer the following:1. Sauce to cover bottom of pan2. Lasagna noodles3. Sauce to cover noodles4. Spinach cottage cheese mix5. Sauce to cover mix6. Lasagna noodles————heres the middle!7. Sauce to cover noodels8. Spinach cottage cheese mix9. Sauce to cover mix10.Lasagna noodles11.Sauce to cover noodels12.Cook 20 minutes in microwave.13.Spoon out a part of the middle and test for heat – if still cold cook more.14.Top with remaining mozzarella cheese15.Cook 5 minutes more or until cheese is melted

Servings – 4 large slices

Swiss Vegetable Medleycolor>Easy Vegetarian Recipes “Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots”.

Prep Time: approx. 30 Minutes Cook Time: approx. 40 Minutes

Ingredients: 1 (16 ounce) package frozen mixed vegetables, thawed 1 (10.75 ounce) can condensed cream of celery soup 1 cup shredded Swiss cheese 1 cup sour cream 1 (6 ounce) can French-fried onions ground pepper to taste

Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Set aside 1/4 cup of cheese, and 1/4 cup of onions.3. In a medium-size mixing bowl, combine thawed vegetables, celery soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper.4. Pour ingredients into a 2 quart casserole dish.5. Bake for 30 minutes.6. Sprinkle reserved cheese and onions on top of the casserole & bake additional 5 minutes, or until the cheese has melted.

Nutritional Value – per serving: Servings Per Recipe: 5 Calories 246 Protein 9g Total Fat 20g Sodium 505mg Cholesterol 41mg Carbohydrates 8g Fiber 0g

Vietnamese Rice-Noodle Saladcolor>Easy Vegetarian Recipes “This is a great salad for a hot day.…”

Ingredients: 5 cloves garlic1 cup loosely packed chopped cilantro1/2 jalapeno pepper, seeded and minced3 tablespoons white sugar1/4 cup fresh lime juice3 tablespoons vegetarian fish sauce, or 1 teaspoon salt1 (12 ounce) package rice vermicelli2 carrots, julienned1 cucumber, halved lengthwise and chopped1/4 cup coarsley chopped fresh mint4 leaves napa cabbage1/4 cup unsalted peanuts4 sprigs fresh mint

Directions: 1. Mince the garlic with the cilantro and the hot pepper. 2. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well.3. Let the sauce sit for 5 minutes. 4. Bring a large pot of salted water to a boil.5. Add the rice noodles; boil them for 2 minutes, then drain well.6. Rinse the noodles with cold water until they have cooled. Let them drain again. 7. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. 8. Toss well and serve the salad. 9. Garnish with the peanuts and mint sprigs. 10.Sit down & enjoy!!

Super Moussakacolor>Easy Vegetarian Recipes “This is really good moussaka that only needs a green salad or some whole-grain bread to round it out. You can replace the basil with parsley if you like; the important thing is to use FRESH herbs.”

Ingredients: 5 cups water 1 teaspoon salt 2 1/2 cups bulgur wheat 1 eggplant, sliced into 1/2 inch rounds 2 tablespoons butter 2 cloves garlic, minced 3 tablespoons all-purpose flour 3 cups milk 1/2 cup chopped fresh basil 1 pinch ground nutmeg 3 1/2 cups plum tomatoes, peeled 1 egg, beaten salt and pepper to taste

Directions: 1. Preheat the oven to 400 degrees F (200 degrees C).2. In a large saucepan, bring the water and the 1 teaspoon salt to a boil. 3. Add the bulgur wheat, cover the pan. Remove the pan from the heat & let the bulgur wheat sit for 10 minutes.4. Lay the eggplant slices on one or two lightly greased baking sheets. 5. Bake them in the oven for 15 minutes or until the eggplant has softened but is not browned. 6. Remove the eggplant from the oven, and lower the temp to 350 degrees F (175 degrees C).7. While the eggplant is baking, make the bechamel sauce: Melt the butter in a saucepan over medium heat. Add the garlic, and cook it , stirring often for 1 minute. 8. Add the flour, and stir constantly for 1 minute. 9. Slowly add the milk, 1/2 cup at a time, whisking well after each addition. 10.Simmer the mixture, stirring frequently, for 5 minutes. 11.Remove the pan from the heat.12.Sprinkle the basil, nutmeg, salt and pepper into the saucepan of bechamel sauce.13.Spoon the bulgur into a 9×11 inch casserole dish, and pat the bulgur down well. 14.Lay the eggplant slices on the bulgur, overlapping them in rows.15.Squeeze the tomatoes through your hands to break them up, and spread the broken tomatoes and their juice over the eggplant.16.When the bechamel sauce has cooled a bit whisk the egg into it. 17.Pour the sauce over the tomatoes.18.Bake the moussaka, uncovered, for 45 minutes. 19.Slice it as you would lasagna & serve.20. Sit down & enjoy, you deserve it!

Makes 8 servings

Nutritional Values – per serving:Calories 279 Protein 11g Total Fat 6g Sodium 390mg Cholesterol 41mg Carbohydrates 48g Fiber 10g

Super Tasty Pineapple Fried Ricecolor>Easy Vegetarian Recipes “A version of fried rice using tofu and pineapple. Light, tasty, and easy. Serve with hot sauce or extra soy sauce”.

Ingredients:1 (8 ounce) can crushed pineapple with juice 4 cups water 2 cups white rice 1 tablespoon peanut or walnut oil 2 eggs, beaten 1/2 teaspoon sesame oil 1 (12 ounce) package tofu, diced 3/4 cup chopped mushrooms 3 tablespoons soy sauce 3 green onions, thinly sliced 1 cup diced carrots

Directions: 1. Open can of crushed pineapple and drain juice into a cup.2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. 3. Add rice & bring mixture to boil. 4. Cover and reduce heat to simmer.5. Cook 25 to 30 minutes or until rice is tender.6. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. 7. Slide eggs out of the wok to a plate – cut into short, narrow strips. 8. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. 9. Stir in cooked rice, pineapple, and egg strips. 10. Heat until everything is heated through.11. Serve & eat immediately.

Nutritional Value – per serving:Servings Per Recipe: 4 Calories 535 Protein 19g Total Fat 11g Sodium 717mg Cholesterol 106mg Carbohydrates 90g Fiber 3g

Delicious Marinated Veggiescolor>Easy Vegetarian Recipes “A healthy way to grill veggies!, also makes a great sandwich too!”

Ingredients: 1/2 cup zucchini, thickly sliced 1/2 cup red bell pepper, sliced 1/2 cup sliced yellow bell peppers 1/2 cup yellow squash, sliced 1/2 cup sliced red onion 16x large fresh button mushrooms 16x cherry tomatoes 1/2 cup olive oil 1/2 cup soy sauce 1/2 cup lemon juice 1/2 clove crushed garlic

Directions: 1. Place the zucchini, red bell peppers, yellow bell peppers, squash, red onion, mushrooms, and tomatoes in a large bowl.2. In a small bowl, combine olive oil, soy sauce, lemon juice, and garlic; mix together. 3. Pour over the vegetables. Cover bowl, and marinate in the refrigerate for 1/2 hour.4. Preheat grill for medium heat.5. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. 6. Cook for 12 to 15 minutes, or until tender.

Green Bean Casserole Extraordinairecolor>Easy Vegetarian Recipes “Green bean casserole unlike any other!”

Prep Time: approx. 20 Minutes Cook Time: approx. 1 Hour

Ingredients: 1/2 cup butter 4 tablespoons all-purpose flour 2 cups sour cream 8 ounces shredded Swiss cheese 4 (14.5 ounce) cans French-style green beans, drained 2 cups corn flakes cereal, crushed

Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Grease a 1-1/2 quart casserole dish. 3. In a large skillet, melt 4 tablespoons butter or margarine. 4. Stir flour into the butter to make a paste. Add sour cream to the flour-paste, stirring continually. 5. When the mixture is hot and bubbly stir in Swiss cheese. 6. When the cheese has melted, add the green beans, stirring until they are coated. 7. Pour the entire mixture into the prepared casserole dish. 8. In a small skillet, melt the remaining 4 tablespoons of butter & mix the crushed corn flakes into the butter, when coated, pour the mixture over the green bean mixture.9. Bake for 30 minutes, or until golden brown.

Nutritional Value – per serving:Servings Per Recipe: 4 Calories 809 Protein 25g Total Fat 63g Sodium 1905mg Cholesterol 165mg Carbohydrates 37g Fiber 4g

Tangy Caesar Salad Tacoscolor>Easy Vegetarian Recipes “This is a great veggie entree. This healthy and intriguing vegetarian recipe got a thumbs up from all of the tasters in our kitchen. Try it for yourself!” Prep Time: approx. 20 Minutes

Ingredients: 8 cups prewashed and cut romaine lettuce 2 cups shredded Cheddar cheese 1 avocado – peeled, pitted and diced 1/2 cup diced green chile peppers 1/2 cup black beans, drained and rinsed 1/4 cup kernel corn 1/3 cup Caesar-style salad dressing 1/4 cup taco sauce 12 taco shells, warmed

Directions: 1. Combine lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl. 2. Combine dressing and taco sauce in small bowl; mix well. 3. Pour over lettuce mixture; toss well to coat. 4. Fill each taco shell with salad mixture; top with remaining cheese and tomatoes.

Nutritional Values – per serving:Servings Per Recipe: 6 Calories 447 Protein 16g Total Fat 27g Sodium 481mg Cholesterol 40mg Carbohydrates 38g Fiber 8g

Creamy Celery Casserolecolor>Easy Vegetarian Recipes

Ingredients:1 pkg wide egg noodles1 stalk celery2 cans Campbells Cream of Celery Soupfresh milk if neededdashes of celery saltdashes of onion powderdashes of garlic powder

Directions:1. Cook the noodles as directed on package, strain in collander and rinse well in hot water.2. Wash and cut the celery into 1/4″ slices. 3. Boil the celery in water, until tender when stabbed with a fork. 4. The wider they are, the longer they will take to get tender. You will want to cook them until they are very close to the firmness you want, because the baking part does not soften them much more.5. Mix everything together. If it seems dry add milk, a tablespoon at a time and mix.6. Do a taste test, and add more dashes of seasonings if needed.7. Bake, covered for 30 minutes.

Optional Toppings:* Cover with grated white cheese and bake for 5 minutes more or until melted or* Top with French’s Fried onions and bake 5 minutes more or until crunchy or.* Top with homemade breadcrumbs and bake 5 minutes more or until crunchy.

This dish can also be easily made in the microwave, about 5 minutes or until center is hot.

Oven Baked Tempehcolor>Easy Vegetarian Recipes “This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!”

Prep Time: approx. 40 Minutes Cook Time: approx. 30 Minutes

Ingredients: 1 1/2 teaspoons olive oil 1/8 teaspoon crushed red pepper flakes 1 leek, sliced 1/3 cup shallots, chopped 1/2 cup red bell pepper, chopped 4 cloves garlic, minced 2 cups halved baby carrots 1 cup diced zucchini 1 (8 ounce) package seasoned tempeh 1/2 cup dry sherry 1 tomato, chopped 1 tablespoon tamari walnuts

Directions: 1. Preheat oven to 350 degrees F (175 degrees C).2. Place oil and crushed red pepper in a stove top-safe and oven proof 2 quart casserole dish.3. Saute over medium heat for 1 minute. 4. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. 5. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. 6. Add the tempeh walnuts and saute for 5 more minutes. 7. Add the sherry & tomato, saute for an additional 5 minutes.8. Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

Nutritional Value – per serving:Servings Per Recipe: 6 Calories 114 Protein 8g Total Fat 3g Sodium 230mg Carbohydrates 14g Fiber 5g

Mouthwatering Veggie Pot Piecolor>Easy Vegetarian Recipes “A mouthwateringly-good vegetable pot pie!”

Prep Time: approx. 30 Minutes Cook Time: approx. 1 Hour

Ingredients: 2 tablespoons olive oil 1 onion, chopped 8 ounces mushrooms 1 clove garlic, minced 2 large carrots, diced 2 potatoes, peeled and diced 2 stalks celery, sliced 1/4 inch wide 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 cups cauliflower florets 1 cup fresh green beans, snapped in 1/2 inch pieces 3 cups vegetable broth 2 tablespoons cornstarch 2 tablespoons soy sauce 1 recipe pastry for a 9 inch single crust pie

Directions: 1. Preheat oven to 425 degrees F (220 degrees C). 2. Heat oil in a large skillet or saucepan. Add the onions, mushrooms, and garlic; saute briefly. Mix in the carrots, potatoes and celery. 3. Sprinkle with salt and pepper; stir well. 4. Mix in the cauliflower, green beans and vegetable broth. 5. Bring to a boil then turn heat down to a simmer and cook until vegetables are barely tender, about 5 minutes. 6. In a small bowl mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. 7. Add this mixture to the pan of vegetables and stir until sauce thickens, about 3 minutes. 8. Press the crust into an 11×7 inch baking dish. Pour the filling into the crust and cover the pie filling with the top crust. 9. Bake for 30 minutes or until the crust is brown.

Nutritional Values – per serving:Servings Per Recipe: 6 Calories 291 Protein 7g Total Fat 15g Sodium 2484mg Cholesterol – Carbohydrates 35g Fiber 5g Everyday healthy meals require easy recipes and easy cooking techniques. The Smart Vegetarian can be healthy and still eat responsibily.We do hope you have enjoyed our brief selection of vegetarian recipes, if you have favorites of your own, or alternatively any questions regarding the recipes on this page, please Contact Us by just clicking the link.

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Reducing meat in our diet is a key way to reduce our climate change impact. Do you have a favorite vegetarian recipe you would like to share or just have positive views or experiences about any aspect of vegetarian cooking that you would love to share with a larger audience?This is the place to share your vegetarian recipes, views, experiences & tips!!

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What A Wonderful World – Recipe Book Offer  Not rated yetHow we consume effects those closest to us and our global village!.

“What a Wonderful World”, one of the great Vegetarian Cookbooks priced at just $29 …

What Type of Vegetarian are You? Not rated yet “What is a Vegetarian?”

According to Wikipedia – “Vegetarianism is the practice of following a plant-based diet including fruits, vegetables, cereal …

Following your interest in vegetarian recipes you might also enjoy……

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Vegan Drink Recipes

These Vegan drink recipes are delicious and good for you. Full of protein packed tofu and antioxidant fruit, you can’t go wrong. There is a smoothie for every taste bud.

Peanut butter, strawberry, orange, and pineapple. We hope you find a favorite amongst these vegan drink recipes.

Banana And Peanut Butter Smoothie

Vegan Drink RecipesVegan Drink RecipesVegan Drink RecipesVegan Drink RecipesVegan Drink Recipes

Yield: 1 Servings

Measure Ingredients: 8 ounces Apple juice chilled ; 1 tablespoon Peanut butter ; 1 Banana ; 1 teaspoon Honey.

Process all ingredients in a blender until smooth. Serve immediately

Printed in the Atlanta Journal/Constitution, 7/10/97 >From: Ellen C. Rakes

Per serving: 328 Calories; 9g Fat (23% calories from fat); 5g Protein; 62g Carbohydrate; 0mg Cholesterol; 85mg Sodium =46ood Exchanges: 1/2 Lean Meat; 3 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

NOTES : This is pure comfort in a glass. Recipe by: Wish Fulfilling Tree Posted to Digest eat-lf.v097.n183 by “Ellen C.” on Jul 20, 97

Orange Strawberry Tofu Smoothie

Yield: 1 serving

Measure Ingredients: 1/2 pack Tofu or Mori-Nu Lite tofu ; 1 cup Orange juice ; 1/2 cup Frozen strawberries.

Place all ingredients in the blender, and process until smooth.

Recipe by: Ellen C. Rakes Posted to EAT-LF Digest by “Ellen C.” on Dec 31, 1998, converted by MM_Buster v2.0l.

Pineapple Berry Drink

Yield: 2 servings

Measure Ingredients: 1 1/2 cups Pineapple juice ; 1/2 cup Frozen raspberries unsweetened ; 1/2 cup Frozen strawberries unsweetened ; 2 teaspoons Nutritional yeast; *

The recipe actually called for “brewer’s yeast”, but I far prefer nutritional yeast, and suspect that’s what they really meant.

Place all ingredients into a blender and process until smooth.

Per serving: 227 Calories; less than one gram Fat (1% calories from fat); 2g Protein; 57g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 3 1/2 Fruit

Recipe by: Wellness Shakes and Juice Bar Drinks, Time Life Books Posted to EAT-LF Digest by “Ellen C.” on Jan 8, 1999, converted by MM_Buster v2.0l.

Vegan Drink Recipes with Tofu

Pineapple Tofu Smoothie

Yield 1 serving

Measure Ingredients: 1 cup Canned pineapple chunks in juice ; 1/2 pack Tofu or Mori-Nu lite tofu ; 1/2 cup Ice cubes ; to 1 cup Water or juice as needed.

Place the ingredients in a blender and process until smooth.

Recipe by: Vita Mix pamphlet Posted to EAT-LF Digest by “Ellen C.” on Dec 31, 1998, converted by MM_Buster v2.0l.

Strawberry Tofu Smoothie

Yield 1 servings

Measure Ingredients: 1/4 pack Tofu or Mori-Nu lite tofu ; 1/2 cup Strawberries or blueberries ; 1/2 cup Ice ; 2 tablespoons Sugar ; optional Water or juice as needed.

1. Place the ingredients in a blender and process until smooth.

Recipe by: Vita Mix pamphlet Posted to EAT-LF Digest by “Ellen C.” on Dec 31, 1998, converted by MM_Buster v2.0l.

Tropical Tofu Smoothie

Yield 2 servings

Measure Ingredients: 5 ounces Tofu; or Mori-Nu Lite tofu 1/2 cup Frozen strawberries 1/2 cup Pineapple juice 1/2 teaspoon Pure vanilla extract 1/2 teaspoon Coconut flavoring 1 teaspoon Honey (optional) or other sweetener.

Place all ingredients in the blender, and process until smooth.

Recipe by: Vita-Mix owner’s manual Posted to EAT-LF Digest by “Ellen C.” on Dec 31, 1998, converted by MM_Buster v2.0l. A favorite amongst the vegan drink recipes. If you have any favorite vegan drink recipes of your own that you would be happy to share on this site, please Contact Us by just clicking the link!

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Vegan Diet

Many people think that the vegan diet, and being a vegan, is exactly the same as being a vegetarian. Although this is partly correct, as veganism is actually another step up the rungs of the vegetarian ladder. Veganism is a whole lifestyle with diets that aim to exclude any use of animals and/or animal products for all food, clothes, shoes, make up, or any other purpose. In relation to diet, it is sometimes also termed the ‘pure’ or ‘strict’ vegetarian diet.

The majority of vegetarians usually start their vegetarian diet for either health purposes or for some form of disagreement with the way animals are treated to produce food and products, or to take part in protesting against animal rights.

Vegan Diet Plan

For those who have decided to that step further with veganism however, it is a totally different and new way of life beyond being vegetarian. Vegans also usually follow a philosophy that humans should be looking after the environment in which we are fortunate to live, not harming it or depleting resources for their own luxury needs.

Many vegans also believe that all animals are very much entitled to animal rights in some form. This belief is often the biggest reason why someone decides to become a vegan. Some vegans believe that consumerism has been given a higher priority that the ethical use of animals and that many products are the result of widespread cruelty to animals.

Some food processing methods that use animals as part of that processing, including wines and sugar refinement, are avoided by vegans. Even more so, products using animal testing are completely eliminated from the vegan lifestyle. Particularly some brands of make-up and skin care products, some medicines, and products made from animals such as wool, leather, and fur.

While a usual vegetarian diet will still include food such as eggs and dairy products, the vegan diet will not. Vegans would find adequate substitutes for these types of animal food products, usually looking into alternatives that can be produced from plants. A good example of this can be seen where soy milk is the substitute for dairy or cow’s milk.

Vegans do eat a lot of plant products such as; fruits, vegetables, grains, beans, and legumes. In fact, many of the key ingredients of vegans’ diets are the same as the most popular Mediterranean diet; they merely replace the meat & fish with vegan alternatives.

Although it’s not really necessary to try to make food appear as if it is meat, vegans are able to make dishes similar to meat dishes by using animal product substitutes. For example, products such as veggie burgers, mince, chicken nuggets, hot dogs, are all examples of products now available for vegans to buy ready made. For dairy product substitutes, vegans can now buy soy based yoghurts and cheeses. You will be surprised to find out that you can even get a vegan scrambled egg substitute made from tofu too. Debate continues as to whether silk and honey are alright for vegans to use.

It is possible to get a balanced and correct vegan diet if you want to be vegan, this is confirmed by nutritionists in that if vegans maintain a well planned out diet that includes all their nutritional needs their health will be maintained. However, if vegans do not plan their diet sufficiently enough, they run the risk of getting Vitamin B12, Vitamin D, calcium and iodine deficiencies. It is particularly important for vegans to be vigilant throughout pregnancies to ensure they get a well balanced diet.

From Vegan Diet, back to Easy Vegan Recipes

Or you may be interested in:

Vegan Breakfast Recipes

Vegan Drink Recipes

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Vegan Breakfast Recipes

These Vegan breakfast recipes are quick to fix and good for you. Don’t skip out on breakfast just because you are running late. Make extra time in the morning to rev up your metabolism and breath before your busy day starts. Here are a few of our favorite Vegan breakfast recipes.

Vegan Breakfast Recipes - Easy Green LivingVegan Breakfast Recipes - Easy Green LivingVegan Breakfast Recipes - Easy Green LivingVegan Breakfast Recipes - Easy Green LivingVegan Breakfast Recipes - Easy Green Living

Hot Wheat Cereal With Gingered Peaches

Yield 4 Servings

Measure Ingredient41/2 cup Water3/4cup Farina wheat cereal11/2 cup Apple juice1 tablespoon Ginger, fresh grated4 Peaches, peel/pit/sliced1/4 cup Raspberry vinegar3 tablespoons Honey1/2 teaspoon Cinnamon, ground12 Blackberries

Prep time: 5 minutes Cook time: 15 minutes

To make the farina: 1. In a medium saucepan over medium-high heat, bring the water to a boil. Stir in the wheat cereal. Reduce heat to low immediately. Simmer, stirring frequently, until thickened, about 10 minutes.

To make the gingered peaches:1. In a small pan over high heat, combine apple juice, ginger and peaches. Bring to a boil, then reduce the heat to low. Simmer until the liquid is reduced by half, about 10 minutes. 2. Add the vinegar, honey and cinnamon. Increase the heat to medium-high, bring to a boil. Reduce heat to low and simmer until the peaches are tender, about 5 mins.3. Divide cereal into 4 bowls. Top each with 1/4 of the gingered peaches and 1/4 of the blackberries.

Nutritional Information: calories 309; total fat 1g (saturated fat 0g); protein 5g; cholesterol 0mg; carbohydrates 72g; sodium 7mg; dietary fiber 4g; calories from fat 2% Recipe from: Cooking for Healthy Living by Jane Fonda

Scrambled Tofu and Vegetables On Polenta

Yield 1 servings

Measure Ingredient Spring or filtered water1 Scallions; thinly sliced (1 to 2)1 Carrot; thin matchsticks1 cup Button mushrooms; thinly sliced, brushed free of dirt, 1 to 2 cups1/2 cup Corn kernels; frozen or fresh Soy sauce1 pounds Extra firm tofu; crumbled5 cups Spring or filtered water1 pinch Sea salt1 cup Fine yellow corn meal

POLENTA1. Heat a deep skillet. Add 2-3 tablespoons of water and add scallions and a splash of soy sauce. Water-saute for 30 seconds. Add carrots, a splash of soy sauce and saute 1 minute. Add mushrooms and corn, a splash of soy sauce and saute for 1-2 minutes.

2. Spread veggies evenly over skillet surface. Top with crumbled tofu, season lightly with soy sauce and add a light sprinkling of water to allow the dish to steam. Cover and simmer for 5-7 minutes. Remove cover and stir to combine ingredients. Soft Polenta Bring water and salt to a rolling boil. Slowly whisk corn meal into boiling water, reduce heat to low and cook, stirring frequently, until mixture thickens and center “heaves,” about 25 minutes. Spoon soft polenta into individual serving bowls and top with scrambled tofu. Serve hot.

From Ellen C. Per serving: 1290 Calories; 42g Fat (28% calories from fat); 88g Protein; 156g Carbohydrate; 0mg Cholesterol; 254mg Sodium Food Exchanges: 8 Starch/Bread; 10 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat; 1 1/2 Other Carbohydrates Recipe by: Christina Pirello, Cooking the Whole Foods Way Posted to EAT-LF Digest by “Ellen C.” on Jul 15, 1999, converted by MM_Buster v2.0l. Involved vegan breakfast recipes.

Irish Oatmeal – Vegan Breakfast Recipes

Yield 4 Servings

Measure Ingredient4 cups Water1 teaspoon Salt1 cup Steel-cut Oats (Irish Oats)4 teaspoons Brown Sugar

Prep time: 5 minutes Cook time: 30 minutes

1. In a medium saucepan over medium-high heat, combine the water and salt. Bring to a boil. Gradually add the oats, stirring constantly. Reduce the heat to low and simmer. Stir frequently til water is absorbed and oats creamy, about 30 minutes. Easy Vegan breakfast recipes.

2. Divide cooked oats into 4 bowls. Sprinkle 1 teaspoon of brown sugar on each bowl of oats. Serve immediately.

Nutritional Information: calories 181; total fat 3g (saturated fat 0g); protein 7g; cholesteral 0mg; carbohydrates 33g; sodium 554mg; dietary fiber 4g; calories from fat 13% Recipe Source from: Cooking for Healthy Living by Jane Fonda.

Waffles or Pancakes

Yield 1 servings

Measure Ingredient1 Ripe banana, mashed2 cups Water1/2 cup Oatmeal11/2 cup Whole wheat flour2 teaspoons Baking powder1 teaspoon Cinnamon1 teaspoon Nutmeg Vanilla extract to taste opt

1. Mix together the mashed banana and water. Add dry ingredients and mix, leaving lumps in batter.

2. Cook on a waffle iron according to manu’s instructions. Note: You must leave lumps in batter. Waffle or pancake batter which is too smooth will spread out very thin on the waffle iron or pan, and the result will be a rubbyer, tough cake. You can add small berries to the mix if desired. Another favorite amongst the vegan breakfast recipes.

Recipe from Small Household Vegetarian Recipes Index Recipe by ML Grant Posted by Lisa Greenwood Submitted By LISA GREENWOOD On 12-17-95

Cranberry Crunch Smoothie

Yield 4 Servings

Measure Ingredient21/2 cup Cranberry juice cocktail2 tablespoons Lemonade; frozen concentrate1 cup Apple juice2 Bananas1 cup Seedless grapes3/4 cup Grape-Nuts1/4 cup Honey; or to taste

1. Put all ingredients in a blender and puree on medium speed for 1 minute. Pour into tall glasses and serve.

Printed in the Atlanta Journal/Constitution, 7/10/97 >From: Ellen C. Rakes

Per serving: 353 Calories; 1g Fat (2% calories from fat); 4g Protein; 89g Carbohydrate; 0mg Cholesterol; 159mg Sodium =46ood Exchanges: 1 Starch/Bread; 3 Fruit; 1 1/2 Other Carbohydrates NOTES : This sweet and tart elixir was a a favorite among testers, who said it’s a delicious breakfast in a glass.

Recipe by: Great American Shakes, Gabriel Constans Posted to Digest eat-lf.v097.n183 by “Ellen C.” on Jul 20, 97 A favorite amongst the vegan breakfast recipes.


Tofu Scramble anyone….

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Easy Vegan Recipes

Easy Vegan Recipes - Easy Green Living

I hope you find a favorite amongst these easy Vegan recipes.

You can cook just about anything with mere substitutions. Oh, and we like to make things easy for you by keeping it simple for your green eating habits.

To be a Vegan entails the exclusion of meat, fish, eggs, dairy products and all other animal-derived ingredients from your diet. Vegan’s generally also do not eat foods that are processed using animal products, such as refined white sugar and some wines.

Most vegans also avoid the use of all products tested on animals, as well as animal-derived non-food products, such as leather, fur and wool. Veganism is similar to being a vegetarian, but the list of what is & what is not acceptable is much stricter.

Being a vegan does not place restrictions on your eating habits, it merely opens new doors that you had never thought of before, and vegan recipes when executed well are equally as delicious as any recipes containing meat or fish!. It’s great fun working out a vegan diet plan that will best suit you & your lifestyle.

Drink Recipes There are a few delicious Vegan drink recipes to choose from. There is a tofu smoothie for everyone. Everything from peanut butter to strawberry.

Breakfast Recipes These are some delicious vegan breakfast recipes. Quick oatmeal for the weekdays or involved waffles for the weekend.

Easy Vegan Recipes

“Goin All Veggies!”

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“Discover How to Quickly & Easily Become a Vegetarian – & Enjoy All the Benefits That Accompany It?”!! check it out here .

Download now for only $4.99(download URL supplied upon Paypal payment)

For more information on healthy eating and the raw food diet check out

You may also enjoy visiting these other sites:

Vegan Rhubarb Recipes

Vegan Diet Plan

or these related sections of our site…

Go to Vegan Diet

Visit Green Health


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