Today, many people find themselves removing meat from their diet. It is a popular trend across the country, causing others to drop milk, eggs, and even cheese as well. Before long, the use of honey gets rejected from their acceptable foods to consume list also. Step by step, these individuals work their way into a vegan lifestyle. Everything seems to be going great, until they get invited out to a restaurant. Placing their order proves to be challenging, as they quickly learn that there are no truly edible or appetizing vegan foods on the menu. It is here that a lot of aspiring vegans learn that social outings will sometimes require a little creative forethought. Even though many restaurants attempt to be more aware and open to vegans than in the past, it is still difficult for a vegan to find things to eat that suit their dietary needs. The world is, however, still quite predominantly bent towards meat and dairy consumption. When restaurants refuse to provide adequate options for vegans on the menu, this inevitably makes social engagements at restaurants awkward for members of the vegan community. [Read more…]
Antipasto roll-up is a delicious vegetarian treat that you can have as an appetizer, snack or a light meal. For this recipe we used mountain bread, which are paper thin sheets of wheat flour with added grains. If it is not available, tortillas will do just fine. You may heat the rolls or serve them at room temperature, depending on what you feel like. If you want to add some meat â€“salami, prosciutto or ham can be added to this antipasto. As for the marinated vegetables, you can buy the bottled ones or you may do it yourself by placing the vegetables in olive oil and spices (peppercorns, chili flakes, salt) after grilling or boiling them.
1/3 cup basil pesto
4 sheets mountain bread or tortilla
75g baby rocket (arugula leaves)
3/4 cup chopped marinated eggplant
1/2 cup chopped marinated mushrooms
1/2 cup chopped marinated artichoke hearts
1/2 cup chopped semi-dried tomatoes
100g feta cheese, crumbled
Place the bread or the tortilla on a flat surface. Spread pesto over them. Put the rocket leaves at the edge of each sheet of bread. Top it with eggplant, mushrooms, tomatoes and artichokes. Crumble the feta cheese and sprinkle them over the marinated vegetables. Roll the bread to enclose the filling. Tie a string around the rolls to secure them. Slice the rolls and serve.
Photo Courtesy Of: Â Ken Curtis
Tofu or bean curd is made of soya which is often used in Asian cuisine. It is a good meat substitute as well because it is high in protein. Tofu is also very versatile because it absorbs flavors easily. Tandoori tofu is a flavorful dish that you can eat with a salad or even snack on.
2 teaspoons paprika
1 teaspoon salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon lime juice
2 14oz. packages extra-firm tofu, drained
2/3 cup nonfat plain yogurt
6 tablespoons chopped fresh cilantro for garnish
Preheat the grill to medium and grease it.
Place the paprika, 1/2 teaspoon salt, coriander, turmeric and cumin in a small bowl. After, heat the oil in a small skillet over medium heat. SautÃ© the garlic for 30 seconds and then add the spice mixture and lime juice. Stir well. Cook under low heat for 1 minute until the mixture sizzles and becomes fragrant. Â Remove from heat.
Slice the tofu block into 6 pieces. Pat them dry using paper towels. Brush both sides of the tofu slices with the spice and oil mixture. Sprinkle them with salt and reserve the remaining oil.
Grill the tofu for 2-3 minutes per side or until they have grill marks.
Combine the remaining spice oil mixture and yogurt in a small bowl. Garnish the tandoori tofu with fresh cilantro and serve with the yogurt sauce.
Photo Courtesy Of: Â Crystl