25 vegan cuisines: the reasons, the regions, and the remarkable recipes.AS WE CELEBRATE 25 YEARS OF BRINGING YOU VEGAN vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. information, we thought an article celebrating the L vast diversity of vegan cuisine Cuisine (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a specific set of cooking traditions and practices, often associated with a specific culture. that Vegetarian vegetarian /veg·e·tar·i·an/ (vej?e-tar´e-an) 1. one who practices vegetarianism. 2. pertaining to vegetarianism. veg·e·tar·i·an n. One who practices vegetarianism. Journal has examined was in order. Unfortunately, we have featured so many different menus over the past quarter of a century that we could never include them all in one article. Therefore, we narrowed them down to (fittingly) 25 approaches to vegan cooking and included one recipe that typifies each of the many different lifestyles, health needs, cultures, and belief systems. You'll you'll Contraction of you will. you'll you will or you shall you'll will notice a very brief overview of each cuisine before the recipe. We realize that such an introduction cannot cover the depth and detail of each wonderful approach to vegan eating, but we hope you will enjoy our whirlwind whirlwind, revolving mass of air resulting from local atmospheric instability, such as that caused by intense heating of the ground by the sun on a hot summer day. tour of delicious food as much as we did. VEGAN LIFESTYLES Middle-of-the-Road mid·dle-of-the-road adj. 1. Pursuing a course of action midway between extremes, especially following a course in politics that is neither liberal nor conservative. 2. Abbr. Healthy Vegan Vegan cuisine can be as American American, river, 30 mi (48 km) long, rising in N central Calif. in the Sierra Nevada and flowing SW into the Sacramento River at Sacramento. The discovery of gold at Sutter's Mill (see Sutter, John Augustus) along the river in 1848 led to the California gold rush of as maple syrup-sweetened apple pie apple pie typical, wholesome American dessert. [Am. Culture: Flexner, 68] See : America . Many vegans The following is a list of notable people who practise (or practised) veganism. Entertainers
 n),n the strictest form of vegetarian diet, which prohibits the consumption of all animal products, including .
CARROT AND ZUCCHINI BREAD
(Makes two 8" x 4" loaf pans or approximately
twenty-four 1-ounce muffins)
This recipe is great when paired
with a hearty soup or toasted and
served with carrot marmalade.
In fact, you may want to make
a double batch and freeze some.
3 cups all-purpose flour (or half all-purpose
flour and half whole wheat
flour)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cinnamon
1/4 cup silken tofu
2 cups sugar (Use your favorite vegan
variety.)
1/4 cup oil
1/2 cup pureed bananas
1 cup grated carrots
1 cup grated zucchini
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1 cup chopped walnuts
Vegetable oil spray and additional flour
to prepare loaf pans
Preheat oven to 350 degrees.
In a large mixing bowl, combine
flour, baking soda, baking
powder, ginger, and cinnamon.
In a small bowl, whisk tofu
until airy and frothy. Stir in sugar,
oil, bananas, carrots, zucchini,
vanilla, and zest. Add to dry
ingredients and mix only until
combined. Stir in nuts.
Pour into greased and floured
loaf pans or into muffin tins lined
with baking papers. Bake for 45
minutes or until knife inserted in
center comes out clean.
Told calories per muffin: 180 Fat: 6 grams
Carbohydrates: 30 grams Protein: 3 grams
Sodium: 66 milligrams Fiber: 1 gram
Vegan Junk Food junk food n. Any of various prepackaged snack foods high in calories but low in nutritional value. junk food Let's let's Contraction of let us. face it. Vegans are as likely to 'stray' when it comes to fat, calories, and salt as anyone else. We tried to make this recipe as 'terrible' as possible to fit with typical junk food profiles!
QUICK NACHOS
(Serves 4)
3 Tablespoons plus 3 teaspoons vegetable
oil, divided
1 cup chopped onions
1 cup canned chopped tomatoes, not
drained
1 cup canned red kidney beans, drained
1 cup canned black beans, not drained
1 teaspoon cumin powder
2 teaspoons chili powder
2 teaspoons tomato puree
Approximately 4 cups tortilla chips
1 1/2 cups grated vegan cheese
Preheat oven to 400 degrees.
Heat 3 Tablespoons of oil in
a large frying pan. Add onions and
saute until soft. Add tomatoes,
beans, spices, and puree and cook,
stirring, until heated and thick,
approximately 3 minutes. Remove
from stove and mix in remaining
vegetable oil. Pour chips into a
2-quart ovenproof casserole dish.
Pour sauce on top and heat
in oven for 5 minutes. Top with
cheese and allow to bake for
another 3 minutes or until cheese
is melted and bubbly. Serve hot.
Total calories per serving: 631 Fat: 26 grams
Carbohydrates: 84 grams Protein: 19 grams
Sodium: 1,187 milligrams Fiber: 21 grams
Gourmet Use this recipe to amaze your vegan and non-vegan friends.
SWEET POTATO FLAN
(Serves 8)
2 cups peeled raw sweet potatoes, cut
into large pieces (Start with 1 1/2 pounds
of unpeeled sweet potatoes.)
1 cup lowfat soymilk
2 cups plain silken tofu
1/2 cup beaten silken tofu
1/2 cup sugar (Use your favorite vegan
variety.)
2 teaspoons vanilla extract
1 teaspoon orange zest
Vegetable oil spray
Water to steam flan
Preheat oven to 350 degrees. Bake
the sweet potatoes until they are
soft enough to mash with a fork,
approximately 45 minutes to an
hour, depending on thickness of
the potatoes. Remove from oven
and mash with a fork or with a
food processor.
In a medium-sized saucepan,
combine the soymilk and plain
silken tofu and heat until just
simmering. Set aside.
In a large bowl, mix the potatoes,
the beaten tofu, sugar, vanilla,
and zest to combine. Slowly add
the soymilk mixture, stirring constantly
until combined.
Spray a 10" baking pan with
vegetable oil and fill the pan with
the sweet potatoes mixture. Fill
a larger pan with two inches of
water to oversteam the flan. Place
the 10" pan into the larger pan.
Place the nesting pans into
the oven and bake for 35 minutes
or until a knife inserted into the
center comes out clean. Remove
the pans from the oven, remove
the 10" pan from larger pan, and
allow flan to cool before serving.
Total calories per serving: 140 Fat: 2 grams
Carbohydrates: 25 grams Protein: 5 grams
Sodium: 21 milligrams Fiber: 1 gram
Vegan Fast Food Some vegans want their food fast, and they want it good. You don't don't 1. Contraction of do not. 2. Nonstandard Contraction of does not. n. A statement of what should not be done: a list of the dos and don'ts. have to visit a drive-thru to achieve a quick yet tasty tast·y adj. tast·i·er, tast·i·est 1. Having a pleasing flavor; savory. 2. Having or showing good taste; tasteful. tast meal. PIZZA PRONTO SOUTHWEST (Serves 4) 4 corn tortillas or whole wheat pitas 1 cup canned, vegan refried beans 1 cup frozen corn (not thawed) 1/2 cup grated vegan cheese 4 teaspoons chopped green chilies 4 slices ripe avocado Preheat oven to 400 degrees. Place tortillas or pitas on a baking sheet. Top each tortilla or pita with 1/4 cup beans, 1/4 cup corn, 2 Tablespoons cheese, 1 teaspoon chilies, and 1 slice avocado. Bake for 5 to 8 minutes or until all ingredients are heated. Serve hot. Total calories per serving: 196 Fat: 5 grams Carbohydrates: 35 grams Protein: 6 grams Sodium: 419 milligrams Fiber: 6 grams Raw Raw foodists prefer their ingredients not be heated above 118 degrees to retain maximum nutritional value and function. Raw foodists use sprouting, grinding grinding, process by which surface material is removed from an object, usually metal, by the abrasive action of a rotating wheel or a moving belt that contains abrasive grains. , dehydrating, and soaking to create an extensive list of tempting dishes.
BANANA BARS
(Serves 6)
1 cup mashed ripe bananas
2/3 cup ground almonds
2/3 cup ground oats
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 teaspoon fresh orange zest
3 Tablespoons chopped dates
1/2 cup sprouted millet (available in the
produce or refrigerated section of natural
foods stores and at farmers' markets)
3 Tablespoons shredded coconut
In a food processor or blender,
coarsely chop bananas, almonds,
and oats. Add ginger, nutmeg,
vanilla, zest, dates, and millet and
process to combine.
Pour mixture onto waxed
paper and roll into a log. Refrigerate
for at least 2 hours. Unroll log
and garnish with coconut before
slicing.
Total calories per serving: 201 Fat: 6 grams
Carbohydrates: 34 grams Protein: S grams
Sodium: 3 milligrams Fiber: 3 grams
Fruitarian fruit·ar·i·an n. One whose diet includes fruits, seeds, and nuts but no vegetables, grains, or animal products. [Blend of fruit and (veget)arian.] Fruitarians are vegans who prefer to eat only the 'fruit' of plants. These include not only apples or grapes Grapes - A Modula-like system description language. E-mail: <peter@cadlab.cadlab.de>. ["GRAPES Language Description. Syntax, Semantics and Grammar of GRAPES-86", Siemens Nixdorf Inform, Berlin 1991, ISBN 3-8009-4112-0]. but also tomatoes, peas, beans, nuts, seeds, and other foods. There are different variations of fruitarianism fruitarianism the practice of subsisting chiefly on fruit. Cf. vegetarianism. — fruitarian, n., adj. See also: Food and Nutrition . Some fruitarians only eat the fruit of a plant so that the plant does not have to be killed. For instance, when one eats a root vegetable, such as a carrot carrot, common name for some members of the Umbelliferae, a family (also called the parsley family) of chiefly biennial or perennial herbs of north temperate regions. , the whole carrot plant dies. Other fruitarians will eat all of the edible parts of fruits and vegetables. This recipe will please both kinds of fruitarians, as well as everyone else.
GREEN AVOCADO SOUP
(Serves 2)
4 ripe, mashed avocados (to make 2 cups)
1 Tablespoon chopped red bell pepper
2-3 mashed ripe bananas (to make 1 cup)
1 1/2 cups water
1 cup orange juice
Place all of the ingredients in a
blender and process until smooth.
Serve at room temperature or allow
soup to chill for 30 minutes prior
to serving.
Total calories per serving: 531 Fat: 36 grams
Carbohydrates: 57 grams Protein: 7 grams
Sodium: 31 milligrams Fiber: 15 grams
WITH HEALTH IN MIND Lowfat This dish tastes good and has very little fat! BANANA-PEACH MOUSSE (Serves 12) Approximately 8-12 peeled ripe bananas (to make 4 cops) 1 pound (approximately 2 cops) chopped dried pooches or apricots 4 cops peach- or vanilla-flavored soy yogurt 2 teaspoons orange zest 2 Tablespoons orange juice concentrate Place all ingredients in a blender or food processor and blend until smooth. Portion into individual dishes. Allow mousse to set, refrigerated, for at least 2 hours before serving. Total calories per serving: 239 Fat: 1 gram Carbohydrates: 54 grams Protein: 4 grams Sodium: 10 milligrams Fiber: 4 grams High-Protein High-protein diet Noun 1. high-protein diet - a diet high in plant and animal proteins; used to treat malnutrition or to increase muscle mass diet - a prescribed selection of foods regimens became popular several years ago. Here is a fiery, high-protein entree.
THREE BEAN SPICY STEW
(Serve 12)
1 quart vegetable broth
2 cops cooked or canned garbanzo beans,
drained
1 cup cooked or canned kidney beans,
drained
2 cups cooked or canned navy beans,
drained
3/4 cup diced red anions
1 cup canned diced tomatoes, not drained
2 cloves garlic, minced
1 teaspoon ground cumin
1 Tablespoon freshly ground black pepper
1 Tablespoon fresh lime juice
1 Tablespoon hot sauce
1 Tablespoon chopped fresh cilantro or
flat-leaf parsley
Combine broth and beans in a
small stockpot. Bring to a fast boil,
reduce the heat, and simmer, covered,
for 5 minutes. Drain, reserving
2 cups of the cooking liquid.
Place beans and liquid back
in the pot with onions, tomatoes,
garlic, and cumin. Simmer, covered,
for 20 minutes. Add pepper,
lime juice, hot sauce, and cilantro.
Stir and serve immediately.
Total calories per serving: 132 Fat: 1 gram
Carbohydrates: 24 grams Protein: 8 grams
Sodium: 441 milligrams Fiber: 6 grams
Macrobiotic mac·ro·bi·ot·ics n. (used with a sing. verb) The theory or practice of promoting well-being and longevity, principally by means of a diet consisting chiefly of whole grains and beans. Followers followers see dairy herd. of macrobiotics macrobiotics Dietary practice based on the Chinese philosophy of balancing yin and yang (see yin-yang). It stresses avoiding foods that are classified as strongly yin (e.g., alcoholic beverages) or yang (e.g. believe that food and food quality affect health, well-being, and happiness. They maintain it is beneficial to choose foods that are less processed and locally, organically grown and to use more traditional methods of cooking foods. Cereals, especially rice, are seen as being naturally balanced in terms of yin and yang Yin and Yang Noun two complementary principles of Chinese philosophy: Yin is negative, dark, and feminine, Yang is positive, bright, and masculine [Chinese yin dark + yang bright] and make up the main part of the diet. Foods that are either extremely yin (sweet) in nature or extremely yang yang (yang) [Chinese] in Chinese philosophy, the active, positive, masculine principle that is complementary to yin; see yin, under principle. (salty salt·y adj. salt·i·er, salt·i·est 1. Of, containing, or seasoned with salt. 2. Suggestive of the sea or sailing life. 3. Witty; pungent; earthy: salty humor. ) in nature are eaten very rarely, if at all.
HERBED BLACK SOYBEANS
(Serves 5)
2 1/2 cups cooked or conned black soybeans,
drained
1 teaspoon minced, peeled fresh ginger
1 Tablespoon shredded fresh basil
2 teaspoons minced fresh oregano
3 Tablespoons fresh lemon juice
2 Tablespoons fresh chopped parsley
(for garnish)
Heat beans and ginger gently in a
pot over medium heat. Add basil,
oregano, and lemon juice. Mix
and simmer for 1 minute. Remove
from heat, place in a serving bowl,
and garnish with parsley. Serve
with steamed brown rice.
Total calories per serving: 94 Fat: 2 grams
Carbohydrates: 10 grams Protein: 9 grams
Sodium: 1 milligram Fiber: 5 grams
Ornish Dean Ornish Dean Michael Ornish (born July 16, 1953) is president and founder of the nonprofit Preventive Medicine Research Institute in Sausalito, California, as well as Clinical Professor of Medicine at the University of California, San Francisco. , MD, formulated for·mu·late tr.v. for·mu·lat·ed, for·mu·lat·ing, for·mu·lates 1. a. To state as or reduce to a formula. b. To express in systematic terms or concepts. c. a diet for reversing heart disease and, as an additional benefit, for losing weight. The Ornish diet The Ornish diet recommends a vegetarian diet containing 10% of calories from fat[1]. A comparison of Atkins, Zone diet, Ornish diet, and LEARN diet in premenopausal women found the greatest benefit from the Atkins diet[2] References 1. is generally vegetarian and does allow some egg whites, but most Ornish-style recipes are vegan. The emphasis is on lowfat foods that are filling yet high in fiber with the calorie calorie, abbr. cal, unit of heat energy in the metric system. The measurement of heat is called calorimetry. The calorie, or gram calorie, is the quantity of heat required to raise the temperature of 1 gram of pure water 1°C;. breakdown being 10 percent fat, 20 percent protein, and 70 percent carbohydrates Carbohydrates Compounds, such as cellulose, sugar, and starch, that contain only carbon, hydrogen, and oxygen, and are a major part of the diets of people and other animals. Mentioned in: Laxatives carbohydrates, n. , especially complex carbohydrates complex carbohydrates, n.pl polysaccharides; nutritional compounds composed of multiple monosaccharide (simple sugar) building blocks. Complex carbohydrates include starches, glycogen, and cellulose. .
GRILLED VEGETABLES WITH MUSTARD-MAPLE SAUCE
(Serves 12)
3 pounds (approximately 7 cups) cauliflower
or broccoli florets or sliced
summer squash
2 cups water
3/4 cup prepared mustard
1/2 cup maple syrup
2 teaspoons fresh lemon zest
1 Tablespoon cornstarch, if needed
2 Tablespoons water, if needed
Preheat grill. Grill cauliflower,
broccoli, or squash lightly, turning
once. Set aside.
To prepare sauce, heat water
in a small pot until simmering.
Stir in mustard and maple syrup.
Heat and stir until slightly thickened.
Stir in zest. If sauce is not
as thick as desired, combine cornstarch
and water and stir into
sauce. Allow sauce to simmer,
stirring, until thickened.
When sauce is thick, arrange
vegetables on a serving platter,
drizzle with sauce, and serve.
Total calories per serving: 82 Fat: 2 grams
Carbohydrates: 16 grams Protein: 3 grams
Sodium: 403 milligrams Fiber: 3 grams
McDougall Mc·Dou·gall , William 1871-1938. British-born American psychologist who theorized that human behavior is determined by both instinctive and intentional strivings. The McDougall diet McDougall diet Nutrition A strictly vegetarian diet with ↓ fat, sugar, salt, ↑ fiber, ↑ complex carbohydrates, low cholesterol. See Diet, Ornish regimen, Pritikin diet, Vegan. provides the structure of a lowfat, starch-based diet that promotes a broad range of health benefits. These include weight loss and the reversal of serious health conditions, such as heart disease, without the use of drugs. The McDougall diet focuses on adopting a dietary regimen regimen /reg·i·men/ (rej´i-men) a strictly regulated scheme of diet, exercise, or other activity designed to achieve certain ends. reg·i·men n. 1. and lifestyle that encourages human beings' natural tendencies to be healthy. The program is based on proper foods, moderate exercise, adequate sunshine, clean air and water, and surroundings that promote psychological well-being psychological well-being Research A nebulous legislative term intended to ensure that certain categories of lab animals, especially primates, don't 'go nuts' as a result of experimental design or conditions .
POTATO AND GARLIC SOUP
(Serves 6)
4 cloves garlic, not peeled
2 large onions, not peeled (approximately
1 1/2 pounds)
4 cups chopped peeled baking potatoes
4 cups low-sodium vegetable or
mushroom broth
2 teaspoons ground white pepper
1/2 teaspoon ground nutmeg
Preheat oven to 400 degrees.
Wrap garlic cloves together in
a packet of aluminum foil; wrap
the onions, separately, in foil.
Place on a baking tray and allow
garlic and onions to roast for 20
to 30 minutes, until soft enough
to mash with a fork. Remove
from oven, peel garlic and onions,
and mash.
Place potatoes and broth in
a medium-sized pot and bring to
a fast boil. Lower heat, add onions
and garlic, and allow soup to simmer
until potatoes are soft, approximately
20 minutes. In batches,
process soup in a blender or food
processor until desired consistency
is achieved. (This could be a
smooth puree or a chunky soup,
depending on your preference.)
Return soup to pot, add pepper
and nutmeg, and heat for 5 minutes.
Serve hot.
Total calories per serving: 148 Fat: <1 gram
Carbohydrates: 33 grams Protein: 4 grams
Sodium: 316 milligrams Fiber: 4 grams
Diabetic diabetic /di·a·bet·ic/ (-bet´ik) 1. pertaining to or affected with diabetes. 2. a person with diabetes. di·a·bet·ic adj. 1. Yes, people with diabetes can--and often do--enjoy great vegan cuisine, and some even adopt a vegan lifestyle.
APPLE PIE, HOLD THE SUGAR
(Serves 8)
3 Tablespoons cornstarch
1 Tablespoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon mace
1 cup unsweetened frozen apple juice
concentrate, divided
2 pounds peeled, cored, and thinly sliced
baking apples
Two unbaked 9-inch vegan pie shells,
one for the bottom crust and one
for the top crust
Preheat oven to 350 degrees.
In a small bowl, whisk together
the cornstarch, cinnamon, nutmeg,
mace, and 1/4 cup of apple juice
concentrate.
Place the remaining apple juice
in a small pot, add apples, and
simmer until tender, approximately
10 minutes. Add the cornstarch
mixture, stirring, and allow to
simmer until thickened.
Place one pie shell into a 9"
pie pan. Pour apples over the
shell and cover the apples with
the other pie crust. Bake for 30
minutes or until top crust is
golden brown.
Total calories per serving: 286 Fat: 11 grams
Carbohydrates: 48 grams Protein: 2 grams
Sodium: 215 milligrams Fiber: 3 grams
Gluten-Free More and more people are discovering life without wheat or other gluten-containing ingredients. Baking baking: see cooking. baking Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. without gluten gluten, mixture of proteins present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. takes some creativity, as gluten adds the 'rise' and 'chew' to baked products, but these brownies have stood the test at many a party and reception.
GLUTEN-FREE BROWNIES
(Makes twelve 2-inch brownies)
1 cup sugar (Use your favorite vegan
variety.)
1/2 cup nonhydrogenated vegan margarine
1 teaspoon gluten-free vanilla
1/4 teaspoon salt
1/2 cup silken tofu
1/2 cup rice flour
1/2 cup vegan chocolate syrup
1/2 cup potato starch
Preheat oven to 325 degrees.
Thoroughly combine sugar and
margarine. Add remaining ingredients
and mix well. Pour into an
ungreased 8" x 8" pan and bake
for 20 minutes or until a knife
inserted into the center comes
out clean. Allow brownies to
cool prior to cutting.
Total calories per brownie: 216 Fat: 8 grams
Carbohydrates: 34 grams Protein: 1 gram
Sodium: 63 milligrams Fiber: 1 gram
ETHNIC VEGAN CUISINE Northern Indian Northern Indian cuisine The multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs. Each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. has rice as a staple 1. (language) STAPLE - A programming language written at Manchester (University?) and used at ICL in the early 1970s for writing the test suites. STAPLE was based on Algol 68 and had a very advanced optimising compiler. 2. . You may be familiar with Northern Indian breads Indian bread n. Any of various plants, such as the breadroot, having edible parts used by certain Native American peoples for food. , such as roti or chapati cha·pa·ti also cha·pat·ti n. pl. cha·pa·tis A flat, unleavened, disk-shaped bread of northern India, made of wheat flour, water, and salt. , as well as dahl (lentil lentil, leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. stew), vegetable and potato curries, chutney chut·ney n. A pungent relish made of fruits, spices, and herbs. [Hindi ca  n (relish), and
achars (pickles Pickles may refer to
KASHMIR SPINACH
(Serves 5)
Dishes described as Kashmir have
their origins in the Indian state
of that same name.
4 Tablespoons vegetable oil
1/8 teaspoon ground asafetida (a brownish
resin from some plants in the parsley
family available in South Asian and
Latin markets or from online retailers)
2 1/2 pounds fresh spinach, washed and
chopped (approximately 8 cups in total
after chopping)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon baking soda (optional)
2 cups water
1/4 teaspoon garam masala (a spice blend
found in South Asian markets or available
from online retailers)
Heat oil in a very large pan over
high heat. Add the asafetida and
spinach and stir. Add the turmeric,
cayenne, salt, and baking soda.
Cook and stir until the spinach
has wilted.
Add water and cook, uncovered,
on medium-high heat for
approximately 25 minutes or until
little liquid is left. Stir occasionally.
Turn the heat to low and mash
the spinach with the back of a
spoon. Continue to cook, uncovered,
for an additional 10 minutes.
Sprinkle the garam masala
over the top and mix. Serve this
dish over basmati rice.
Total calories per serving: 148 Fat: 12 grams
Carbohydrates: 8 grams Protein: 7 grams
Sodium: 647 milligrams Fiber: 2 grams
Southern Indian South Indian cuisine South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India, namely Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. As opposed to North Indian cuisine, there is limited use of garam masala and other dried spices except cardomom, black is also largely rice-based, with coconut coconut, fruit of the coco palm (Cocos nucifera), a tree widely distributed through tropical regions. The seed is peculiarly adapted to dispersal by water because the large pod holding the nut is buoyant and impervious to moisture. added to many dishes. You may have enjoyed the sambars (spicy condiments) and dosas (potato-flour crepes) from this region as well. GOAN RICE PILAF (Serves 4) 2 cups uncooked basmati rice Water to cover rice 2 Tablespoons vegetable oil 8 whole cloves 6 whole cardamom pods Two 2-inch cinnamon sticks 2 cups thinly sliced onions 1 cup peeled and chopped fresh tomatoes 4 cups vegetable stock Rinse the rice under cold water and drain. Put rice into a bowl, cover with water, and allow rice to soak for 30 minutes. Drain and set aside. Heat oil in a heavy frying pan over medium-high heat. Add cloves, cardamom, and cinnamon and fry for 20 seconds. Add onions and cook, stirring continuously, until brown. Add tomatoes and cook until they soften. Add drained rice, reduce heat, and cook gently for 1 minute. Add the stock and bring to a fast boil. Cover, turn heat down to a simmer, and cook for 25 minutes or until all liquid is absorbed. Serve hot, warning guests to navigate around the whole spices. Total calories per serving: 540 Fat: 9 grams Carbohydrates: 97 grams Protein: 11 grams Sodium: 478 milligrams Fiber: 8 grams Middle Eastern As with all regions, cuisine can vary from neighborhood to neighborhood, not to mention from country to country. We chose a savory savory, name for any plant of the genus Satureja, aromatic herbs and subshrubs of the family Labiatae (mint family). Commonly cultivated as border ornamentals or potherbs are two species of the Mediterranean region and surrounding areas: summer savory (S. , quick-to-assemble stew that is popular throughout much of the Middle East.
KOSHARI (LENTILS AND RICE WITH TOMATO SAUCE)
(Serves 5)
Koshari is a savory stew, fast to
toss together and requiring lime
more than a stir while it is simmering.
It is made of lentils, rice,
and tomato sauce and can be made
as spicy or mild as you like. Save
extra cooked rice and pasta to use
in koshari.
1 cup gray or brown lentils, rinsed
9 cups water, divided
1 cup long-grain white rice, rinsed
1 cup uncooked macaroni, such as elbows
or orzo
2 Tablespoons olive oil
1 cup diced onions
2 doves garlic, minced
2 1/2 caps tomato sauce
1 teaspoon hot sauce
Place lentils in a saucepan, cover
with 3 cups of water, and bring
to a fast boil. Reduce heat and
simmer for 30 minutes or until
tender. While lentils are cooking,
steam rice in 2 cups of water and
cook pasta in the remaining 4 cups
of water. When pasta is al dente
(just tender), drain and set aside.
In a large sauce pot, combine
cooked lentils, rice, and macaroni.
Heat a flying pan and add oil.
Add onions and garlic and cook
until just soft.
Add tomato sauce to onions
and garlic and heat until bubbling.
Remove from heat.
Place lentil mixture on a serving
platter and top with sauce.
Garnish with hot sauce and serve
immediately.
Total calories per serving: 391 Fat: 6 grams
Carbohydrates: 69 grams Protein: 17 grams
Sodium: 772 milligrams Fiber: 14 grams
Kosher kosher [Heb.,=proper, i.e., fit for use], in Judaism, term used in rabbinic literature to mean what is ritually correct, but most widely applied to food that is in accordance with dietary laws based on Old Testament passages (primarily Lev. 11 and Deut. 14). Ashkenazi Because of Central and Eastern Europe's harsh climate, Jews Jews [from Judah], traditionally, descendants of Judah, the fourth son of Jacob, whose tribe, with that of his half brother Benjamin, made up the kingdom of Judah; historically, members of the worldwide community of adherents to Judaism. in this region ate many grains, root vegetables, and stews STEWS, Eng. law., Places formerly permitted in England to women of professed lewdness, and who, for hire, would prostitute their bodies to all comers. 2. . Dried and seasonal fruit was available, and it was used in almost everything, including soups and sauces. Bagels, knishes, and blintzes were popular foods, as were beet- and horseradish-spiked dishes.
ROMANIAN STUFFED CABBAGE
(Makes approximately 20 stuffed cabbage
rolls, depending on the number of leaves
in each heed of cabbage)
This is a traditional stuffed cabbage
recipe of Eastern European origin.
It does take some time to prepare,
so make a big batch and freeze some
for later. You can also make miniature
cabbage follies with spinach
leaves; lightly steamed, cooled Swiss
chard leaves or kale can be used
as well.
2 large heads of cabbage, frozen, then
defrosted *
1 cup sliced onions
FILLING MIXTURE
2 pounds vegan 'ground round' or
chopped Tofurky (about 4 1/2 caps)
4 Tablespoons silken tofu
1/4 cup sugar or vegan sweetener, such as
palm or date sugar
3 Tablespoons lemon juice
1/2 cup cooked white rice (Start with 1/4 cap
uncooked rice.)
SAUCE
4 cups prepared tomato sauce
1 cup water
1/4 cup raisins
1/2 cup sugar or vegan sweetener, such as
palm or date sugar
3 Tablespoons lemon juice
TOPPING
1/2 cup torn cabbage leaves
4 vegan ginger snap cookies or
1 Tablespoon crystallized ginger
Preheat oven to 350 degrees.
Peel leaves from the cabbage
heads, being careful not to tear
them. Cut up smaller leaves and
any torn leaves. Set aside 1/2 cup
torn cabbage leaves for the topping.
Place the remaining torn
leaves in the bottom of a deep
baking pan (approximately 5
quarts in size) with onions.
In a bowl, mix the ingredients
of the filling together until well
combined. Put a small amount
of the filling mixture on the end
of each whole cabbage leaf. Roll
leaves, tucking in the ends, and
place finished rolls over torn
cabbage and onions in the pan.
Combine all sauce ingredients
in a small saucepan and cook over
medium heat, stirring, for 3 minutes.
Pour sauce over rolls. Top
sauce with reserved cabbage leaves,
spreading in a thin layer; top leaves
with a single layer of ginger snaps.
Bake in oven, covered, for 2 hours.
Check often and baste with sauce.
If cabbage leaves are not tender,
continue to bake until they are.
Remove from oven, remove
torn cabbage leaves and ginger
from top, and serve hot.
* Note: Instead of blanching the
cabbage so that you can separate
the leaves, you can freeze the
whole head of cabbage. When
the cabbage is removed from the
freezer, the leaves separate easily
and are wilted enough to roll
without cracking.
Total calories per roll: 183 Fat: <1 gram
Carbohydrates: 36 grams Protein: 9 grams
Sodium: 486 milligrams Fiber: 6 grams
Kosher-Sephardic Sephardic cuisine describes the foods eaten by a large and diverse group of Jews that bear the unique stamp of their regions of origin. These regions include Spain, North Africa, the Middle East, the Balkans, and Turkey, but Italian, Indian, and other non-European Jewish foods are also sometimes included. Pilafs, tagines, and date- and cumin-spiced dishes are just some of this cuisine's popular items. MOROCCAN ROASTED EGGPLANT AND PEPPER SALAD (Serves 5) This is a spicy salad that can be served hot or cold, as an appetizer or an entree. 2 large eggplants 2 medium red bell peppers 2 Tablespoons oil 2 garlic cloves, minced 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon red pepper flakes or cayenne 1/2 cup water 1/4 cup lemon juice Wash and pat dry eggplants and peppers. Pierce each with a fork in several places. If you have a gas stove, you can place the eggplants and peppers right in the flame of a burner, turning very often with a fork, until the skins are blistered and black. For electric stoves (or if you don't like to play with fire), heat your oven to 475 degrees. Place eggplants and peppers on an ungreased baking sheet and allow to roast, turning often, until skins begin to blister. The eggplants should be very soft, almost falling apart when a fork is inserted. Remove vegetables from heat, place in a plastic bag, and allow to sit for 10 minutes. Remove from the bag and gently peel. Discard the pepper seeds and the peels from both vegetables. Cut peppers into small squares and the eggplants into small cubes. Set aside. In a large pot, heat oil. Add garlic, paprika, cumin, and red pepper flakes or cayenne. Stir over low heat for 3 minutes or until the garlic is soft. Remove from heat and allow mixture to cool for 5 minutes. Add water and lemon juice and stir. Return to low heat and stir in eggplants and peppers. Allow to cook, stirring occasionally, for 15 minutes or until the liquid is absorbed and the flavors are combined. Serving suggestions: * Serve this recipe as an entree with mild steamed vegetables, such as spinach or carrots. * Stuff small tomatoes, mild onions, or peppers with this dish and heat in a 350-degree oven for 10 minutes. * Combine with prepared matzah stuffing to make a savory entree. Total calories per serving: 126 Fat: 6 grams Carbohydrates: 18 grams Protein: 3 grams Sodium: 9 milligrams Fiber: 7 grams Italian Italian and Sicilian cuisines This is a list of various cuisines. Cuisines of the Americas Cuisines of the Americas are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe. have so much to offer. Not only can the dishes be vegan, but they can be based on wheat, corn (such as polenta po·len·ta n. A thick mush made of cornmeal boiled in water or stock. [Italian, from Latin, crushed grain, barley meal.] Noun 1. ), rice (like risotto ri·sot·to n. pl. ri·sot·tos A dish of rice cooked in broth, usually with saffron, and served with grated cheese. [Italian, from riso, rice, from Old Italian; see rice. ), or potatoes (for example, gnocchi gnoc·chi pl.n. Dumplings made of flour, semolina, or potatoes, boiled or baked and served with grated cheese or a sauce. [Italian, pl. ), depending on your preferences about taste and your dietary needs.
PASTA PUGLIESI
(Serves 4)
This is an example of a dish that
creates its own sauce. As a variation,
substitute finely chopped kale
or broccoli rabe for the broccoli.
4 Tablespoons olive oil, divided
4 garlic cloves, minced
2 teaspoons red pepper flakes
1 pound uncooked pasta, such as small
shells, rotini, or fusilli
1 1/2 cups fresh broccoli florets
1 teaspoon chopped fresh parsley
Pour 2 Tablespoons of oil into
a frying pan and heat. Quickly
saute the garlic and red pepper
flakes for 2 minutes. Set aside.
Cook the pasta according to
the package directions until just
tender (al dente). Drain the pasta,
but save the water to use for the
broccoli. Cook the broccoli in
same pot until tender. Drain,
discarding water, and set aside.
Pour the remaining oil in a
large pot and heat for 1 minute.
Add parsley and stir to combine.
Toss in the pasta, broccoli, and
garlic mixture, remove from heat,
and serve immediately.
Total calories per serving: 541 Fat: 16 grams
Carbohydrates: 85 grams Protein: 16 grams
Sodium: 14 milligrams Fiber: 5 grams
Ethnic vegan cuisine can be based on wheat, corn, potatoes, or rice, depending on your taste buds' preferences and your dietary needs. English Nut and lentil loaves loaves n. Plural of loaf1. loaves Noun the plural of loaf1 loaves loaf are familiar vegan entrees throughout the British Isles British Isles: see Great Britain; Ireland. .
TRADITIONAL NUT AND LENTIL LOAF
(Serves 8)
2 cups cooked gray, brown, or yellow lentils
1 1/2 cups chopped and sauteed onions
1 1/2 cups cooked brown rice
1/2 cup chopped celery
1/4 cup minced carrots
1/2 cup ground walnuts
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon ground black pepper
Vegetable oil spray
Preheat oven to 375 degrees.
Combine all ingredients, except
vegetable oil spray, in a bowl and
mix until well combined. Form
into a loaf and refrigerate for at
least 30 minutes. Spray a baking
sheet with oil. Place loaf on sheet
and bake for 20 minutes or until
heated thoroughly.
Total calories per serving: 272 Fat: 6 grams
Carbohydrates: 41 grams Protein: 16 grams
Sodium: 15 milligrams Fiber: 17 grams
Latino With the popularity of rice and bean bean, name applied to the seeds of leguminous trees and shrubs and to various leguminous plants of the family Leguminosae (pulse family) with edible seeds or seed pods (legumes). The genera and species encompassed by the term bean are many and variable. combinations, Latino cuisines lend themselves to appetizing vegan menus.
FIDEO SOUP
(Serves 6)
Fideo is the Spanish word for
a noodle of any type. In Mexico,
the word fideo often refers to pasta
similar to vermicelli, while people
in Spain use it to describe the very
short noodles that replace rice in
some dishes.
This savory soup is aromatic
with garlic and chili. Serve it with
a hot bean dish, such as pinto beans
sauteed with onions and tomatoes,
for a hearty meal.
Vegetable oil spray
1/2 cup uncooked fideo (vermicelli noodles
or angel hair pasta)
3 seeded and chopped fresh chilies,
such as chipotle (approximately
3 Tablespoons)
1/2 cup chopped fresh tomatoes
3 garlic cloves, chopped
1/4 cup chopped yellow or white onions
1 quart vegetable broth
1/2 cup sliced avocado
1/4 cup shredded fresh cilantro
In a large pot, heat vegetable oil
spray. Quickly saute fideo, stirring
constantly, until golden brown.
Add chilies and continue to stir
and heat for 2 minutes.
In a blender, combine tomatoes,
garlic, and onions and puree
until smooth. Add to chilies. Add
broth, lower heat, and simmer,
covered, for 15 minutes or until
fideo are tender. Ladle soup into
serving bowls and garnish each
bowl with avocado and cilantro.
Total calories per serving: 66 Fat: 2 grams
Carbohydrates: 10 grams Protein: 2 grams
Sodium: 338 milligrams Fiber: 1 gram
VEGAN BECAUSE OF RELIGION OR BELIEF SYSTEM Adventist Vegan It's pretty difficult to summarize sum·ma·rize intr. & tr.v. sum·ma·rized, sum·ma·riz·ing, sum·ma·riz·es To make a summary or make a summary of. sum the diversity of Adventist dietary precepts in several sentences. In general, Adventists base health principles on Old Testament laws, which include, in current interpretation, abstaining from blood, flesh, and fat. Other abstentions include caffeine caffeine (kăfēn`), odorless, slightly bitter alkaloid found in coffee, tea, kola nuts (see cola), ilex plants (the source of the Latin American drink maté), and, in small amounts, in cocoa (see cacao). , alcohol, tobacco, and refined sugar. Adventist beliefs link diet and lifestyle in the Eight Laws of Health, which include vegan diet and good nutrition; abstemiousness (moderation in food and drink); the liberal use of water; sunlight and fresh air; judicious ju·di·cious adj. Having or exhibiting sound judgment; prudent. [From French judicieux, from Latin i exercise; adequate rest; and trust in divine power.
CROCK POT[R] CASHEW LOAF
(Serves 8)
3/4 cup chopped raw cashews
1 1/2 cups soy or nut milk
1/4 cup diced onions
1/4 cup minced celery
1 cup fresh whole wheat bread crumbs
1 teaspoon nutritional yeast
2 Tablespoons Bragg Liquid Amines
(available in natural foods stores)
2 cloves garlic, minced
3 Tablespoons chopped fresh parsley
1 1/4 cups quick oats
1 cup water or carrot juice
Vegetable oil spray
Combine all ingredients, except
vegetable oil, in a large bowl and
mix until evenly combined. Form
into a round loaf that will fit into
a Crock-Pot[R] slow cooker. Cover
and refrigerate for 30 minutes.
Spray cooker with oil. Place
loaf in cooker and allow to cook
on medium for 1 1/2 hours or until
heated thoroughly.
Total calories per serving: 202 Fat: 9 grams
Carbohydrates: 25 grams Protein: 7 grams
Sodium: 144 milligrams Fiber: 3 grams
Seventh-day Adventist Sev·enth-day Adventist n. A member of a sect of Adventism distinguished chiefly for its observance of the Sabbath on Saturday. Vegan (Agatha Thrash-Style) Vegans following Agatha Thrash thrash - To move wildly or violently, without accomplishing anything useful. Paging or swapping systems that are overloaded waste most of their time moving data into and out of core (rather than performing useful computation) and are therefore said to thrash. embrace the idea of diet to help prevent and remedy different disease states. In addition to the Adventist precepts listed earlier, these vegans adhere to adhere to verb 1. follow, keep, maintain, respect, observe, be true, fulfil, obey, heed, keep to, abide by, be loyal, mind, be constant, be faithful 2. the following dictates: * Do not drink generously of beverages or liquid foods at meals. * Follow the idea that the variety of foods one uses at one meal should be small. For example, fruits are eaten at one meal, and vegetables are consumed con·sume v. con·sumed, con·sum·ing, con·sumes v.tr. 1. To take in as food; eat or drink up. See Synonyms at eat. 2. a. at the next. * Attempt to not overeat o·ver·eat v. To eat to excess, especially habitually. . To prevent overeating overeating eating too much food too quickly; leads to acute gastric dilatation in dogs and horses, acute carbohydrate engorgement in ruminants, dietetic (dietary) diarrhea in young calves and foals, abomasal tympany in bottle fed lambs and calves. , it is advised to get up from the table knowing that you could comfortably still eat more. * Satisfy only hunger, not appetite. * Eat slowly, chewing chewing or mastication Up-and-down and side-to-side movements of the lower jaw, using the teeth to grind food for easier swallowing. During chewing, the tongue shapes food into a lump and saliva lubricates it for swallowing. adequately. * Allow five hours between meals.
OATMEAL SHAKE
(Serves 1)
Here is a shake that can be prepared
quickly and consumed to replace
a meal.
1 cup freshly squeezed apple juice or
organic apple cider
1 cup uncooked old-fashioned oats
1/2 cup crushed ice
Combine all ingredients in a food
processor or heavy-duty blender
and process until desired consistency
is achieved. Serve cool, and
sip slowly.
Told calories per serving: 412 Fat: 6 grams
Carbohydrates: 83 grams Protein: 11 grams
Sodium: 5 milligrams Fiber: 7 grams
Buddhist The understanding that animals are conscious and suffering beings drives many Buddhists to abstain from abstain from verb refrain from, avoid, decline, give up, stop, refuse, cease, do without, shun, renounce, eschew, leave off, keep from, forgo, withhold from, forbear, desist from, deny yourself, kick ( killing animals and eating meat. According to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. Buddhist tradition, killing or eating animals is bad for one's karma. Some Buddhists also avoid eating strong-smelling plants, such as onions On·ions , Charles Talbut 1873-1965. British philologist and lexicographer who was coeditor of the Oxford English Dictionary from 1914 to 1933. , garlic garlic: see onion. garlic Bulbous perennial plant (Allium sativum) of the lily family, native to central Asia and growing wild in Italy and southern France. The bulbs are used as a flavouring. , and leeks. One theory behind this dietary restriction is that these vegetables have pungent pun·gent adj. 1. Affecting the organs of taste or smell with a sharp acrid sensation. 2. a. Penetrating, biting, or caustic: pungent satire. b. flavors that excite (Excite.com, Irvington, NY, www.excite.com) One of the major search engines on the Web founded in 1995 and part of IAC Search & Media. Excite was acquired by Ask Jeeves, Inc. in 2004, which was acquired by IAC in 2005. See Web search engines. the senses and represent a roadblock to Buddhists seeking to control their desires. Another theory is that these are all root crops, and harvesting them requires killing organisms Organisms See also animals; bacteria; biology; plants; zoology. anabolism Biology, Physiology. the synthesis in living organisms of more complex substances from simpler ones. Cf. catabolism. — anabolic, adj. in the soil. This explanation is accepted in the Jain religion that was developing in India at the same time as Buddhism and quite possibly influenced its practices.
BUDDHIST MONK'S SOUP
(Serves 8)
1 quart water
1 pound (approximately 3 cups) peeled,
deseeded, and chopped butternut
squash
1 cup peeled and chopped sweet potatoes
1/2 cup raw, shelled peanuts or cashews
1/3 cup dry mung beans or small white
beans
2 Tablespoons vegetable oil
One 1-pound firm tofu
3 cups regular or lite coconut milk
1/2 cup uncooked cellophane or rice noodles
Place water in a large pot and
bring to a boil. Add in the squash,
sweet potatoes, nuts, and beans.
Cook on medium heat, covered,
for 30 minutes or until squash
and beans are soft.
While beans are cooking,
add oil to a frying pan and heat.
Add the block of tofu and saute
until light brown on both sides.
Remove from pan, slice lengthwise
into 1/4-inch strips, and
set aside.
When beans are soft, stir
in coconut milk and noodles.
Bring to a fast boil, reduce heat,
and allow to simmer until noodles
are soft. Add tofu, allow to heat
for 2 minutes, and serve hot over
steamed rice.
Total calories per serving: 219 Fat: 11 grams
Carbohydrates: 23 grams Protein: 10 grams
Sodium: 54 milligrams Fiber: 5 grams
Lenten An ancient Christian tradition Christian traditions are traditions of practice or belief associated with Christianity. The term has several connected meanings. In terms of belief, traditions are generally stories or history that are or were widely accepted without being part of Christian doctrine. calls for the abstaining from meat consumption during Lent Lent [Old Eng. lencten,=spring], Latin Quadragesima (meaning 40; thus the 40 days of Lent). In Christianity, Lent is a time of penance, prayer, preparation for or recollection of baptism, and preparation for the celebration of Easter. , which is the 40-day period of fasting and sacrifice that begins with Ash Wednesday Ash Wednesday, in the Western Church, the first day of Lent, being the seventh Wednesday before Easter. On this day ashes are placed on the foreheads of the faithful to remind them of death, of the sorrow they should feel for their sins, and of the necessity of and leads up to the celebration of Easter. Lenten dishes have evolved over the years in different cuisines, and many became so popular they are served beyond the period of Lent. Kofta are vegan meatballs with their roots in Middle Eastern and/or Southeast Asian culinary cu·li·nar·y adj. Of or relating to a kitchen or to cookery. [Latin cul  n traditions. This version would be familiar to
many Armenian gourmets.
TOPIG (LENTEN CHICKPEA KOFTA)
(Serves 8)
You will need cheesecloth or
unbleached muslin and bakers'
string for this recipe.
DOUGH
1 1/2 cups cooked or canned chickpeas,
drained
1 cup boiled, cooled, and peeled potatoes
1 teaspoon ground white pepper
Place chickpeas in the canister
of a food processor and process
into a paste. In a large bowl,
mash potatoes finely with a fork.
Combine with ground chickpeas
and add pepper. Blend thoroughly,
cover, and set aside.
FILLING
2 cups thinly sliced onions
2 Tablespoons water
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1/3 cup pine nuts
1/3 cup raisins
3/4 cup tahini
2 teaspoons ground black pepper
Place onions in a pot with the
water, cover, and steam over medium
heat for 10 minutes. Remove
cover and allow onions to cook
until all moisture evaporates.
Place in a bowl and allow onions
to cool. Add allspice, cumin, pine
nuts, and raisins and blend well.
Mix in tahini and black pepper.
ASSEMBLING AND COOKING
3 quarts boiling water
Take four pieces of cheesecloth,
each approximately 4 x 8 inches,
and scald in boiling water. Allow
cheesecloth to cool a little, then
wring out well. Open a piece
of the cloth on a clean surface,
place a quarter of the dough in
the center of each, and spread
with a spatula. Top with filling
and spread evenly with a spatula.
Lift up the corners of cloth to
bring each corner of the paste
over the filling. The paste should
enclose filling like an envelope.
Gather the sides of each filled
cloth to make a small tramp's
bag and secure with string.
Bring water to a boil, and then
lower heat. Using a large spoon,
carefully lower topigs into the
water and return water to a boil.
Cover and boil steadily for 12 to
15 minutes or until topigs become
firm and float. Use the spoon to
lift out immediately and place on
a tray, allowing the water to drain
off into the tray. Untie topigs and
invert them onto platter. Allow
to cool.
GARNISHING
1 Tablespoon olive oil
1 Tablespoon ground cinnamon
8 lemon wedges
8 parsley sprigs
When ready to serve, pour a little
olive oil over each topig and dust
lightly with cinnamon. Garnish
platter with lemon wedges and
parsley. To serve, cut each topig in
half, then slice in thick pieces.
Total calories per serving: 269 Fat: 15 grams
Carbohydrates: 28 grams Protein: 8 grams
Sodium: 147 milligrams Fiber: 5 grams
Chef Nancy Berkoff, RD, EdD, CCE CCE Cornell Cooperative Extension CCE Corporate and Continuing Education CCE Coca-Cola Enterprises Inc. CCE Commission de Coopération Environnementale CCE Centre for Continuing Education CCE College of Continuing Education CCE Certified Computer Examiner , is the VRG's Food Service Advisor. She is the author of Vegan Meals for One or Two and other cookbooks The following is a list of cookbooks, sorted alphabetically by author's surname. This is not a list of external links to commercial sites; please list only cookbooks here. This literature-related list is incomplete; you can help by [ expanding it]. . |
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