Vegetarian Chili

Made this last night.... oh my heavens it's so yummy. The only modifications I made were adding lots more veggies, I added carrots, brocolli, green beans, cauliflower, mushrooms, more corn, more garlic, and peas. (Could make it even easier by adding frozen veggies) I also added just a tiny amount of water to make it a little less thick since I added so many more veggies. I'm so stoked for the left overs too!


Prep Time: 10 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 10 Minutes
Servings: 8
Nutritional Information
Amount Per Serving Calories: 260 Total Fat: 2g Cholesterol: < 1mg
"Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili."
Ingredients:
1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed
and drained
1 (15 ounce) can garbanzo beans, rinsed
and drained
1 (16 ounce) can vegetarian baked
beans
1 (14.5 ounce) can chopped tomatoes in
puree
1 (15 ounce) can whole kernel corn,
drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
Directions:
1.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High

Cabbage Fat-Burning Soup

I've heard of several forms of this "diet" where all you do is eat this soup..... well I'm not feelin up to a diet of just soup, however this soup does look like it'd be quite tasty. Add beans or chick peas or lean meat for protein. Can be made vegetarian by exchanging beef broth for veggie broth (make sure your onion soup is vegetarian as well, if not, leave it out and add a few extra spices of your choice!)

"A package of onion soup mix flavors the tomato broth in which six different vegetables are combined with shredded cabbage in this fat free, low-calorie soup."

Ingredients:
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled
tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans,
drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Directions:
1.
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days

Coconut Curry Tofu Yum :)

Coconut Curry Tofu

Rated: Submitted By: KATHYCOLLINS Photo By: CVG Prep Time: 25 Minutes Cook Time: 15 Minutes Ready In: 40 Minutes Servings: 6

"This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base. "

Ingredients:

2 bunches green onions 1 (14 ounce) can light coconut milk 1/4 cup soy sauce, divided 1/2 teaspoon brown sugar 1 1/2 teaspoons curry powder 1 teaspoon minced fresh ginger 2 teaspoons chile paste

1 pound firm tofu, cut into 3/4 inch cubes 4 roma (plum) tomatoes, chopped 1 yellow bell pepper, thinly sliced 4 ounces fresh mushrooms, chopped 1/4 cup chopped fresh basil 4 cups chopped bok choy salt to taste

Directions:

1.	Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2.	In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3.	Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Vegan Corned Beef and Cabbage

Will be trying my hand at this recipe tonight :) Though I think I'm gonna cut out the "beef" and just do veggies....

Recipe courtesy of:
Fatfree Vegan Kitchen

Vegan Corned Beef and Cabbage

This dish is not only delicious, but it's remarkably low in fat and calories. Don't wait for a special occasion to serve it!

2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian "beef" or seitan or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)

Saute the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the "beef," cover, and cook for 15 more minutes, until vegetables are soft.

Use a slotted spoon to remove the vegetables and "beef" to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the "beef" and vegetables to serve.

Makes 4 servings. Each serving, using the Lightlife strips, contains 117 Calories (kcal); trace Total Fat; (3% calories from fat); 10g Protein; 20g Carbohydrate; 0mg Cholesterol; 336mg Sodium; 7g Fiber.

I served this with Roasted Red Potatoes with Dill (instructions below) and Horseradish Sauce. To make horseradish sauce, simply mix prepared horseradish with your favorite vegan mayo to taste until you reach the right spiciness level. (Vegan horseradish can be hard to find; always read ingredients to make sure there are no eggs or dairy products. Better still, prepare your own.)

Roasted Red Potatoes with Dill

Preheat oven to 400. Cut small red potatoes in half, larger red potatoes into quarters (all should be about the same size). Allow about 1 1/2 to 2 pounds of potatoes for 4 servings. Place into a non-metal baking dish and spray lightly with canola oil (optional). Bake until potatoes are lightly browned and tender, about 45 minutes. Remove from the oven and sprinkle with salt and dill weed, to taste.

Macrobiotic Diet/Lifestyle

After ending my previous diet I've been needing to find a lifestyle/diet that I can continue for the rest of my life. I've had some major life changes over the past few months and have met some new people who introduced me to the lifestyle of Macrobiotics. It's been exactly what I've been looking for. I've been tired of dieting. I'm sick of weighing myself every day (a few TIMES a day). I've had a very unhealthy relationship with food, which is partly contributed to the last diet that I did. I was taught to weigh myself every morning. However i went overboard and got obsessed with the scale and what I ate, or didn't eat. I'd binge and purge. NOT a healthy way of living. So I checked out this lifestyle and decided that it was something I wanted to try out, if not incorporate some of the principals into my daily life. I've been doing this diet since Monday and I can honestly say that I am FEELING alive. My pants even fit me better. I haven't gotten on the scale since last week, and I'm perfectly content with that. Along with the diet, I do yoga 2-3 times a week, and zumba 2 times as well as trying to get outside and hike/walk as much as possible. I'm feeling like this is finally a lifestyle that I can live with!

Here is a synopsis of the diet from WebMD:

A macrobiotic diet isn't simply a diet plan. It's a way of life. If you're drawn to the concept of eating a natural, organic, plant-based diet (with a little fish) and embrace a Zen-like spirituality in both your life and food selections, then a macrobiotic diet may be for you.

Originally from Japan, the principle behind the macrobiotic diet combines tenets of Zen Buddhism with a Western-style vegetarian diet. Much more than a list of recommended foods, it is all about a spiritualism that transcends lifestyle, attitude, and diet practices. The word "macrobiotic" comes from the Greek and essentially means "long life" or "great life."

The Latest Diets

The macrobiotic diet regimen supports an Eastern philosophy of balancing foods to attain a balance of yin and yang. To achieve that balance, foods are paired based on their sour, sharp, salty, sweet, or bitter characteristics.

Yin foods are cold, sweet, and passive while yang foods are hot, salty, and aggressive. Some foods are prohibited because they contain toxins or fall on the far end of the spectrum, making it difficult to achieve and respect a Zen-like balance.

Early versions of the macrobiotic diet included several stages that became progressively more restrictive and ending with a diet of brown rice and water -- considered the ultimate in yin and yang. Today, the Americanized version is a modified vegetarian plan.

Although not scientifically proven, a macrobiotic diet of wholesome, nutritious foods may protect against cancer and other chronic diseases.

What You Can Eat

Practitioners of the macrobiotic diet prefer locally grown, natural foods prepared and eaten in the traditional manner, such as baking, boiling, and steaming. Lots of grains, vegetables, beans, fermented soy, and soups -- supplemented with small amounts of fish, nuts, seeds, and fruits -- are the basis of the macrobiotic diet menu. Other natural products, however, may be included to accommodate individual needs or during dietary transition.

It is essentially a "flexitarian" diet plan -- a mostly vegetarian diet that allows you to eat occasional meat or fish -- with rules governing eating, cooking, and lifestyle practices such as eating slowly and chewing food thoroughly.

Foods should be consumed in their most natural state and processed foods are not recommended. Other excluded foods are fatty meats, most dairy, sugars, coffee, caffeinated tea, stimulating beverages, alcohol, chocolate, refined flour, very hot spices, chemicals and preservatives, poultry, potatoes, and zucchini.

The diet also allows you to consume certain fruits and vegetables such as tomatoes, eggplant, and peppers in limited quantities. Excluded foods are considered to be extreme, overstimulating, or too concentrated and therefore not capable of achieving balance.

Vitamin and mineral supplements are frowned upon, yet seeking nutritional balance may be impossible without them, says Dawn Jackson Blatner, a spokeswoman for the American Dietetic Association. "Consult a registered dietitian to help you balance the yin-yang and nutritional completeness of your plan. Otherwise you could end up with nutritional deficiencies," she advises.

Here's a breakdown of a typical macrobiotic diet:

• Whole grains, especially brown rice: 50%-60%
• Vegetables (and seaweed): 25%-30%
• Beans: 5%-10%
• Fish, nuts, seeds, fruits, miso soup: 5%-20%
• Soup (made from ingredients above): 1-2 cups/day

How it works

• Followers of the macrobiotic diet believe that food and food quality impact health, happiness, and well-being. Eating natural food that is closer to the earth and less processed is healthier for the body and soul. One of the objectives is to become more sensitive to the food you eat and how it affects your life. Ultimately, this awareness will enhance your life and health.

  What you can eat may be adjusted according to the following:

• Season
• Climate
• Activity
• Age
• Sex
• Health and any other personal considerations

What the Experts Say

A well-managed macrobiotic diet can be nutritionally sound. The ADA approves of carefully planned and monitored vegetarian diets for all stages of the life cycle, including pregnancy, breastfeeding, childhood, and adolescence.

The macrobiotic diet is low in fat and high in fiber. Because of all the soy products, it is also rich in phytoestrogens, which may reduce the risk of estrogen-related cancers, such as breast cancer. There is no scientific evidence that a macrobiotic diet will reduce breast cancer, however eating a diet low in fat, high in fiber, and rich in plant foods containing phytochemicals may offer disease protection.

Blatner says she likes the focus on healthy foods that are low in fat and high in fiber, but she also recognizes the potential nutritional deficiencies. "Nutrients of concern are vitamins D and B12, iron, protein, and calcium if you are not careful," she says. Whenever you eliminate food groups, it can create deficiencies and affect your health. Her advice: Good nutrition should be considered first before balancing for yin and yang.

Food for Thought

The macrobiotic diet focuses on foods typically lacking in most American diets. Eating more natural foods, whole grains, vegetables, and beans could be beneficial to most people. Adopting it, however, may prove to be much more difficult because it often requires major lifestyle changes.

If you're interested in trying a macrobiotic diet, start slowly. First, incorporate just a few concepts, such as eating less unprocessed foods. Then add more whole grains and so on.

"Aim for a gradual approach before jumping in with both feet," Blatner suggests.

Adopting the macrobiotic diet takes a great deal of dedication and commitment to a lifestyle that is much bigger than your average diet plan.

Buckwheat Noodle Stir-Fry

I gave buckwheat noodles (soba) a shot last night and I was pleasantly surprised. This turned into a very quick, delicious, and nutritious meal. This can also be a part of a Macrobiotic, vegan, or vegetarian diet.

1 package Soba (buckwheat noodles, I found mine at the Asian market, sometimes called Japanese noodles, Udon noodles will work as well- I used just one bundle)
2 cloves garlic
1 medium yellow onion
2 stalks celery
cilantro (optional, just gives it a Thai taste)
1T tamari (soy sauce)
1T rice wine vinegar
1T rice cooking wine
1T sesame oil

Cook noodles as directed (add to boiling water for 6-7 minutes and rinse in cold water 2-3 times)
Prepare stir fry while noodles are cooking:
Chop onion and celery, dice garlic and cilantro.
Heat up sesame oil in wok or skillet until warm.
Add garlic, vegetables, tamari, vinegar and rice cooking wine.
Saute for 3-5 minutes.
Add noodles and warm for another minute or so.
Garnish with fresh cilantro