New Leaf Vegetarian

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Quinoa

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One of the world’s healthiest foods, quinoa contains a perfect balance of all eight essential amino acids, and is a great source of protein, making it an increasingly popular food choice for those looking to incorporate “superfoods” into their everyday diets.  Gluten-free, wheat-free, and nutrient-packed, quinoa is ideal for those who are health-conscious, vegetarian, and/or physically active, as well as for those with gluten intolerance, wheat allergies, and other digestive disorders.  But that’s not all: You can eat quinoa guiltlessly knowing it’s free of cholesterol and trans fats.

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Veggie Mince Balls

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Spaghetti

 

These veggie mince balls are fantastic to have with spaghetti but are also a great lunch or dinner option with salad or extra veggies.

 

 

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Braised Seitan with Mixed Herbs

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seitan

 

Seitan or Veggie Steak, also known in Chinese cooking as mock ham is an extremely versatile vegetable protein made from wheat gluten. This simple recipe can be used around holiday time as a substitute for both ham or turkey sure to be enjoyed by vegetarians and non-vegetarians alike.

 

 

 

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Whole Wheat Hardo Bread Stuffing

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basic bread stuffing

 

 

In this recipe we take the ingredients of a traditional bread stuffing and make it into a wonderful tropical vegan side dish that can be enjoyed any time of year.

 

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Grilled Jerk Tofu with Sorrel Sauce

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grilled_tofuWhen preparing tofu it is important to keep a few things in mind. Tofu can be quite bland if it isn’t handled and prepared properly. Tofu is normally purchased packaged in brine.   Remove the tofu from the package and slice into half inch pieces. Place slices between sheets of kitchen towel and with your hand or a heavy object, press down until as much liquid as possible has been removed from the tofu.  By doing this the tofu will absorb the flavors of whatever marinade that you have chosen.  Marinate tofu for at least 8 hours or overnight for best results.

 

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Tomato Bulgur Soup

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tomato_bulgur

 

There’s no faster, surer way to enrich soup than by stirring in a handful of grains; they absorb the surrounding flavors and release starch to make the broth thick and creamy.  Bulgur is ideal because it cooks in a flash, but you can use whatever you’ve got, including already cooked grains (leftovers are perfect) or ground grains like cornmeal.  Depending on which you choose, the cooking time may decrease or increase from a little to (rarely) a lot, and you might need to add more liquid.
 

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Coconut Flan

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Coconut_Flan

 

The classic caramel-sauced custard of Spain and Latin America is usually made with milk or cream and plenty of egg yolks.  This version is creamy, rich, and sweet but dairy-free, thanks to coconut milk, tofu, and gelatin.  For best results, use full-fat (not light) coconut milk.  You can also add ½ cup shredded coconut to the custard, which will sacrifice the flan’s smoothness but does add some chew and intensifies the flavor.
 

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Chocolate Chunk Oatmeal Cookies

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Chocolate_Chunk_Oatmeal_Cookies

 

 

Almost, but not quite, classic.  This recipe will give you a rich-tasting, chewy, not-too-sweet treat.  If you prefer a sweeter cookie, increase the brown sugar to ¾ cup.

 

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The Truth About Gluten

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More and more groceries and health food stores stock gluten-free products. That’s good news for people with celiac disease, who for health reasons should not eat wheat with gluten.

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What is a GMO?

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Genetically modified organisms (GMOs)—foods produced in the laboratory to meet precise individual specifications—may sound like something the Jetsons would serve. In reality, they’re making their way to our tables today. So if we are what we eat, what exactly is a GMO?

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