Tag archive for "vegetarian"

Fruity Breakfast Quinoa

breakfast recipes, kosher pareve recipes, kosher recipes

Fruity Breakfast Quinoa

No Comments 15 March 2012

This recipe was given to me by my nutritionist as a Passover alternative to having my morning bowl of hot oatmeal. Quinoa is a highly nutritious grain; It has a delicious flavor, and a light, fluffy texture.  After the seders you will want a light option for breakfast.

Raisins

Recipe Ingredients

1/2 cup dry quinoa, well rinsed

1  1/2 cups vanilla rice milk

2 tablespoons raisins

1 cup chopped fresh apricots, or dried apricots

1/4 teaspoon vanilla extract

Combine quinoa and rice milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots, and vanilla, and transfer about 1 & 1/2 cups to a blender and puree. Return pureed mixture to the pan and stir to mix. Serve warm or chilled.

Healthy Details

Per 1/2 cup serving

Calories 106

Fat 1.4

Carbohydrates 21.4

Fiber 1.5

Protein 2.4

Sugar 8.3

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Going Vegan- The New Trend

kosher recipes

Going Vegan- The New Trend

No Comments 02 February 2011

Have you heard? The whole world is going vegan! Well, not quite. But more and more, people are turning to veganism as a healthy way of life.

Veganism in a nutshell, is a diet without any animal products or bi-products– no meats, no dairy, no eggs. Some “black belt vegans” don’t even consume honey or wear leather, wool, or silk.

This might sound limiting, but if you’re a foodie, you can really get creative and put together delicious, satisfying and health-boosting meals.  In fact, your repertoire might actually grow!

The video above is great snack for a beginner  -Easy Roasted Chickpeas!

Nowadays we are lucky to live in an age where there is a tasty substitute for every animal based product. Now, some people love fake meats (me!), while others despise them with a fiery passion and stick with the basics — making the most of grains, fruits and vegetables. That, of course, is okay too.

The benefits of giving up animal products are many. Veganism has been proven to help combat high cholesterol and high blood pressure, diabetes and various cancers!

Vegan foods are, by nature, cholesterol free, and a diet based on grains, roots, fruits, vegetables, nuts and beans make you smarter, more attractive and immortal. Okay maybe that last part was a bit of hyperbole, but if you do it right you will feel noticeable better (if a bit gassy at first. Be forewarned, this can be a side effect of changes in diet.), Get enough protein from tofu, seitan and other meat substitutes, and animals everywhere will be extra nice to you (They can smell it, I swear).

Wondering what the difference is between vegan and vegetarian? Check Dr. Weil’s daily blog for answers.

Whether you’re just interested in sampling veganism or are committing to it forever, there are a loads of books to peruse,

kosher vegan foods to taste , and kosher vegan restaurants to try.

There are a ton of delicious vegan and vegetarian recipes HERE on The New York Times website.

For great breakfast ideas check out the kitchn’s 10 Vegan Breakfast Ideas.

And last but not least, if you are seriously contemplating never eating meat again, then read this.

What do you think of the vegan trend? Comment below!

Andrea Wachner

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Organic Quinoa Salad with Fresh Mint

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

Organic Quinoa Salad with Fresh Mint

2 Comments 10 May 2010

I am not even sure where my mother got this recipe from (when I find out I will credit you- whoever you are). Anyways, I know that every day, magazines and blogs are posting another quinoa recipe and it is beginning to get tired. But, this recipe really has a unique flavor from the fresh mint, so I suggest you give it a go!

2 cups Organic Quinoa uncooked

2 Israeli cucumbers, chopped

1 small bunch fresh mint leaves, cleaned and chopped

2 Tablespoons Safflower Oil

Juice of 2 freshly squeezed lemons

Salt to taste

1/2 tsp cumin

Cook quinoa according to package directions and let cool.

Add chopped cucumbers and chopped mint.

To make dressing, mix oil, lemon juice, salt and cumin. Taste, and adjust seasoning if necessary.

Pour over quinoa salad and mix

Spaghetti Squash Marinara

kosher recipes

Spaghetti Squash Marinara

1 Comment 09 April 2010

Spaghetti Squash is a great alternative to eating pasta. Top it with this quick and easy marinara sauce and enjoy it guilt free!

Ingredients for this Kosher Recipe:

1 Spaghetti Squash cut lengthwise

Sauce ingredients

  • 1 jar of your favorite Marinara sauce
  • 1 Pint Grape or cherry tomatoes sliced lengthwise
  • 1 can black olives sliced
  • 1 onion chopped
  • 3-5 garlic cloves crushed
  • Dried Oregano
  • Red Pepper Flakes if you wish to make sauce spicy

Preparation for Squash

Preheat oven to 350

Cut spaghetti squash lengthwise and scoop out seeds. Roast on tray face down for 30-45 min.  Using heat-proof gloves, scoop out the “spaghetti” with a fork.

 

For Sauce

Saute onion and garlic in a little olive oil. Add grape tomatoes and olives and saute for about 1-2 minutes. Add sauce and bring to a boil. Cover and simmer for about 15 minutes checking frequently. Season with dried oregano. Pour over squash and serve.

Recipe Courtesy of Frieda Shama

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