Roasted Garlic French Bread

Makes: 2 Servings

Ingredients:

6 Cloves Of Garlic – Crushed
2 Teaspoons Butter
Toasted French Bread

Directions:

1. Slice french bread in half.
2. Spread 1 teaspoon of butter over
one half.
3. Apply 3 cloves of crushed garlic
to each half.
4. Bake in oven until bread is crisp
and browned.

Vegetarian Teriyaki Wrap

Makes: 1 Serving

Ingredients:

1/2 Cup White Rice
1 Cups Water
1 Tablespoons Olive Oil
1 Spanish Onion – Chopped
1/2 Red Pepper – Chopped
3/4 Cups Teriyaki Sauce
1 1/2 Tablespoons Soy Sauce
1 Teaspoons Garlic Powder
1/4 Teaspoon Salt
1/2 Teapsoon Ground Black Pepper
2 whole wheat tortillas

DIRECTIONS:

1) Boil water in a saucepan. Add rice.
2) Saute vegetables in teriyaki sauce.
3) Strain rice & stir into vegetable mix.
4) Add remaining ingredients, including sauces and salt.
5) Stir until vegetables are soft.
6) Serve in a tortilla.

Mushroom Pepper Lasagne

Ingredients:

16 Whole Wheat Lasagne Noodles
1 32 Oz Tub Ricotta Cheese
3-4 Egg Whites
6 White Mushrooms
4 Green Peppers
2 Red Peppers
3 Cloves Garlic – Crushed
1 28 Oz Can Tomatoes
1 16 Oz Can Tomato Sauce

Directions:

1. Mix ricotta & egg whites.
2. Spread some tomato sauce over bottom of pan.
3. Layer noodles over sauce.
4. Mix vegetables, tomatoes & remaining sauce.
5. Alternate layers between sauce mix, noodles,
and ricotta/egg mixture.
6. End with sauce and vegetable mix.
7. Cover with foil & bake at 375 for
an hour.
8. Cool & serve.

Why Vegans Don’t Eat Eggs

As a prospective vegan, you may be wondering exactly
why vegans make the dietary choices they make. And you
may also be hesitant to adopt these choices until you
yourself understand and accept them.

In this article, I will explain the two major vegetarian
positions on eating eggs to help you make your decision.

The sub-category of vegetarian I will cover,
ovo-vegetarians, accept the normal consumption of eggs
because they do not believe that doing so conflicts
with an ethical vegetarian diet. They do not see eggs
as living things and subsequently do not make the
connection between consuming eggs and causing animal
suffering or death.

In addition to this, many ovo-vegetarians see complete
veganism as limiting their options unnecessarily,
especially when eggs are an excellent source of complete
protein and a viable nutritional alternative to meat.

Many vegetarians who do consume eggs opt for “free range”
eggs over normal–or “battery”–eggs. This is usually out
of ethical concern for the treatment of egg-laying hens.

Vegans, by contrast, do not consume eggs normally and
generally oppose the institution altogether. They argue
that purchasing “battery hen” eggs supports an institution
that cages up to nine birds together, debeaks them, and
forces them to continually lay eggs until they are calcium
-depleted and on the verge of death–at which point, they
are slaughtered.

In addition, vegans also go further to disapprove of
“free range” eggs, which do not require a hen to be caged.
They argue that most free range hens are actually packed
into houses, where they have minimal access to the outside.

They also note that even producing “free range” eggs
requires having fertile eggs–half of which will hatch into
male chicks, which will then be slaughtered after birth or
fed to a certain weight only to be culled.

In addition to these two positions, there are also
vegetarians who don

Chocolate Chip Pancakes

Makes: 2 Servings

Ingredients:

4 1/3 Cups Whole Wheat Flour
2 Tablepsoons Baking Powder
2 1/2 Cups Chocolate Chips
2 Egg Whites or Equivalent Amount of Egg Substitute
2-3 Cups Non-Fat Milk or Soy/Rice Milk

Directions:

1) Mix dry ingredients in a bowl.
2) Mix wet ingredients in a bowl.
3) Combine & mix wet & dry ingredients.
4) Pour 1/4 cup of batter at at time into a non-stick skillet and
cook until golden brown.

Tomato Onion Rice

Ingredients:

4 Cups Rice
4 Tomatoes
1 Tablespoon Salt
1 Cup Ginger – Crushed
1 Talespoon Coriander
3 Chopped Purple Onions
1/2 Cup Carlic – Crushed
1/2 Cup Peanuts
2 Tablespoons Chilli Powder

Directions:

1) Boil water & add rice.
2) Put vegetable oil in a frying pan & heat.
3) Add chopped vegetables to the frying pan & fry.
4) Blend in spices & mix thoroughly.
5) Sprinkle salt over the top.
6) Combine rice, frying pan contents, and remaining ingredients & mix thoroughly.
7) (optional) Add sliced red chillies as a garnish.

Tomato and Cheese Sandwich

Makes: 5 Sandwiches

Ingredients

10 Slices Whole Wheat Bread
20 Slices Cheese
2 Tablespoons Butter
3 Tomatoes – Sliced

Instructions

1. Place 10 slices of whole wheat bread on
a lined cookie sheet.
2. Butter each piece of bread.
3. Add two slices of cheese and slices of
tomato to five slices of bread.
4. Close sandwiches & bake in oven
at 400 degress until bread is browned &
cheese is melted.

Red Beans and Rice

Makes: 3+ Servings

Ingredients:

3-4 Cups Water
2 Cans Red Kidney Beans
3 Stalk Celery – Chopped
4 Bay Leaves
3 Tablespoons Garlic – Chopped
2 Small Yellow Onions – Chopped
3 Tablespoons Chopped Barley
1 Green Pepper – Chopped
2 Tablespoons Dried Thyme – Chopped
1 Teaspoon Black Pepper
1 Teaspoons Salt

Directions:

1. Allow beans to soak overnight.
2. Drain beans in the morning & add to
water, onions, bay leaves, and celery.
3. Boil water.
4. Reduce heat, cover & simmer for
hours.
5. Stir occasionally.
6. Mix in remaining ingredients and spices.
7. Finish cooking with cover on.
8. Remove bay leaves.
9. Serve!

Portobello Sandwich

Makes: 1 Serving

Ingredients:

2 Slices Whole Grain Toast
2 Cloves Garlic – Minced
4 Tablespoons Olive Oil
1/8 Cup Mayonnaise
2 Lettuce Leaves
2 Portobello Mushroom Caps
1/2 Teaspooon Tyme
1/2 Tomato – Sliced

Salt & Pepper

Directions:

1) Mix desired amount of salt & pepper, olive oil, and garlic.
2) Toast slices of whole grain bread.
3) Grill portobello caps in salt & pepper, olive oil, and garlic
dressing.
4) Flip caps. Cook thoroughly.
5) Spread mayo on toast. Add caps.
6) Serve!

Rice Salad

Makes: 3-4 Servings

Ingredients:

4 Cups White Or Yellow Rice
1/2 Cucumber – Peeled & Sliced
1/4 Teaspoon Pepper
1 Green Pepper – Chopped
2/3 Cup Creamy Italian Dressing
1/2 Tablespoon Dijon Mustard
1 Red Pepper – Chopped

Directions:

1. Add ingredients to a large
bowl. Mix.
2. Add dressing, mustard, and
pepper.
3. Toss & mix.
4. Serve!