is anyone here a vegetarian??? read details.?

Question

im a new one and need some vegetarian pals.ya know to help me to understand it better!(check out my yahoo answers page for my e-mail adress)

Answer 1

I am, you can ask me any questions, I'll happily answer. You should also check out the peta websites. I was on those all the time when I first started. Oh and here's my email (which is also my YIM) [e-mail]

Answer 2

The Mayo Clinic has a good guide, as follows:

http://www.mayoclinic.com/health/vegetarian-diet/HQ01596

I would also recommend going to Culinary Chef at http://www.culinarychef.com for recipes and special occasion menus (though not strictly vegetarian, the site does offer many vegetarian recipes).

Answer 3

yea max here I've been a vegan since i was 6.

Answer 4

http://vegetarian.allrecipes.com/
http://www.veganmeat.com/recipie.html
http://www.veganchef.com/
http://vegweb.com/
http://www.recipes.lvhr.com/
http://www.vegsoc.org/cordonvert/recipes/
http://www.quorn.com/

and the number one reason I became a vegetarian.....see below link.

http://www.all-creatures.org/articles/ar-aninsidelook.html

Answer 5

no, and i asked that same q under yours ! and u anwsered it!

Answer 6

Mung Beans and Rice

1 C mung bean
1 C rice
2 ½ q water
1 onion chopped
1 carrot sliced
1 zucchini sliced
3 ribs of celery thinly sliced
½ c ghee, almond oil or vegetable oil
soy sauce to taste
2 T turmeric
1 t black pepper
½ t cayenne
1 T cumin
1 T corriander
4 cloves of garlic

Put mung beans, carrots and celery into pot and let boil. Sautee onion until soft. Lower heat and add spices and garlic. Continue to sautee on low heat for an hour. When mung beans are soft (can take 3 to 4 hours), add spices and rice. Stir regularly and cook until rice is soft.

Chai Tea

4 sticks of Mexican cinnamon –easy to break (1 stick of the hard kind)
1/3 t cardamom pods crushed
½ t black pepper corns
3 whole cloves
¼ # grated fresh ginger root
2 tea bags of jasmine tea
½ gallon of water

Place clove in water and bring to a boil. Add everything but jasmine tea. Continue to softly boil for 1 hour. Turn off burner. Add jasmine tea bags for 6 minutes. Strain pot of tea and enjoy. If too spicy cut down on ginger and pepper corns.
Oriental Pasta Salad

2 C broccoli
1 C carrots
1 C snow peas
¼ C chopped scallions
4 cups of pasta, can also used rice or mung noodles

Blanch vegetables, chill. Put vegetables in large bowl with ¼ chopped scallions. Cook pasta and add to vegetables. Stir in Dressing

Oriental Pasta Salad Dressing

1 C white miso dressing
1 t powdered ginger
1 t toasted sesame oil
1 C sour cream

Blend



Egg Free Maple Pecan Cookies

½ # butter
1 C maple sugar
1 C heavy cream
5 t vanilla
2 ¼ c unbleached flour
½ t baking powder
1 ¼ T egg replacer

Bake at 325 for 25 minutes

Eggless Corn Bread

2 C cornmeal
1 C whole wheat pastry flour
3 T baking powder
1/3 c corn oil
1/3 c honey
1 1/2 c milk

Sift flours and make a well in the center. Add oil and honey, mix. Add baking power to milk and quickly fold into mix. Bake at 375 for 30 minutes.

Hummus

1 C drained garbanzo beans
1/3 c tahini
juice of 4 lemons
2 clove of garlic

Puree in food processor.




Easy Vegetarian Lasagna



Easy Vegetarian Lasagna
(makes 6 servings)



olive oil cooking spray
3 cloves garlic, minced
1 small onion, 4 ounces (120 g), chopped
1 28-ounce (793 g) crushed tomatoes
1 1/2 teaspoons (7.5ml) dried basil
1 teaspoon (5 ml ) fennel, crushed
1 teaspoon (5 ml ) dried orange rind*
1/8 teaspoon (0.6 ml) crushed red pepper flakes
1 15-ounce (425 g) container low fat ricotta cheese
1/2 pound zucchini (240 g), grated and squeezed of excess liquid
2 small carrots, 4 ounces (120 g ), grated
1/2 cup (120 ml) egg substitute
1 cup (120 g) shredded skim milk mozzarella cheese, plus 1/4 cup (30 g) for garnish (optional)
2 tablespoons (15 g) grated Romano cheese, plus 1 teaspoon (2.5 g) for garnish (optional)
6 oven-ready lasagna noodles

*available in the spice section of most supermarkets

Preheat the oven to 350°F (180°C), Gas Mark 4.
Spray a non-stick covered pot with cooking spray. Add the onion and garlic and cook over medium heat until the onion is transparent, about 5 minutes. Add the tomatoes, basil, fennel, orange rind, and red pepper flakes. Bring to a slow simmer, cover and cook while you ready the rest of the ingredients.
Place the ricotta in a large bowl. Fold in the grated zucchini and carrots. Stir in the egg substitute, grated mozzarella and finally the Romano cheese. Set aside.
Prepare an 8-inch (20 cm) oven-proof square pan by spreading 3 to 4 tablespoons of the tomato sauce on the bottom. Place 2 lasagna noodles on the bottom. Spread with 1/3 of the cheese and vegetable mixture and top with 1/3 of tomato sauce. Repeat making 3 layers, ending with tomato sauce. Top with reserved mozzarella and Romano.
Cover the lasagna with aluminum foil which you tent a bit to make sure it does not touch the cheese on top. Make sure to crimp around the edges of the pan. Bake for 1 hour, uncovering the last 10 minutes.
Remove from oven and allow to set for 10 minutes before cutting.

Per serving: 260 calories (26% calories from fat), 19 g protein, 7 g total fat (4.2 g saturated fat), 29 g carbohydrate, 4 g dietary fiber, 30 mg cholesterol, 426 mg sodium
Diabetic exchanges: 2 lean protein (meat), 2 vegetable



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Tossed Salad with Home Made Croutons
(Makes 6 servings)



2 cups, 4 ounces ( 120 g) country-style day old bread cut into 1 inch (2.5 cm) cubes
olive oil cooking spray
1/2 teaspoon ( 2.5 ml ) fines herbes
5 cups (336 g) crisp salad greens
1 cup (56 g) arugula leaves
1 6-ounce (180 g) red bell pepper, seeded and thinly sliced
1 large red pearl onion, 2 ounces (60 g), thinly sliced
Dressing:
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 ml) olive oil
1/8 teaspoon (0.6 ml) garlic powder
1 teaspoon (5 ml) crushed dried basil
1/2 teaspoon (2.5 ml ) salt (optional)
freshly ground pepper


Preheat oven to 350°F (180°C), Gas Mark 4. Pace the bread cubes in a single layer and spray with cooking spray. Sprinkle with herbes, spray lightly again, and bake until browned, about 10 to 15 minutes. Set aside
Place the salad greens and arugula in a salad bowl. Top with red pepper slices, onion rings and croutons.
Place the dressing ingredients in a covered jar. Shake vigorously until well combine. Drizzle enough dressing over the salad to just coat. Toss and serve immediately.

Per serving: 117 calories (40% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 117 mg sodium
Diabetic exchanges: 1 carbohydrate (1/2 bread/starch, 1 vegetable), 1 fat



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Frozen Gelatin Mousse
(makes 4 servings)



1 0.3-ounce package (8.5 g) sugar-free strawberry flavored gelatin
3/4 cup (180 ml) boiling water
3/4 cup ice cubes, 10 to 15
3/4 cup(180 ml) fat-free, sugar-free vanilla ice cream
4 perfect strawberries with stems


Place gelatin in bowl of electric mixer and add the boiling water. Stir until the gelatin is dissolved, about 2 minutes.
Add the ice cubes and stir until the gelatin begins to set. Remove any small bits of ice that do not melt.
Begin to beat the gelatin slowly and add the ice cream 1 tablespoon (15 ml) at a time. When all the ice cream has been added, beat another 30 seconds. Place in the freezer for up to 1 hour.
To serve, divide between 4 dessert glasses and top each with a strawberry.

Per serving: 52 calories (2% calories from fat), 3 g protein, <1 g total fat (0.1 saturated fat), 10 g carbohydrate, <1 g dietary fiber, 0 cholesterol, 73 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch)

Answer 7

I LOVE MEAT!!!!!!!!!!!!!!!!!!!!!