Great Summer Vegetarian Recipes!

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Cruelty Free CookingFeatured Recipes: Warm Weather CuisineBy Entire Team, SORT Staff Writers Serving-up compassionate cuisine People have been tryng to eat healthier for years. Turning to vegetarian meals is an excellant way to improve your health and offer delicious alternatives to a meat-based diet. Vegetarian/Vegan restaurants are

becoming a healthy alternative to the traditional restaurant. Why not discover one today? Our Featured Recipes: Summer is here and with the warmer weather people are looking for light easy recipes. Vegetarian/ Vegan recipes often offer great warm weather items to add to your menus. The following recipes were furnished from a website called VeganMania Kreeli's Vegan Cookery Site which has been offering ad-free recipes since 1998. They are now offering International Cuisine. You can visit their website at http://www.veganmania.com/ The site also offers some great tips on vegetarian substitutes, non-dairy cheeses and how sugar and oils and tofu work in a vetarian diet. ************************************** Sun-Dried Tomato Pasta Salad 6 cups cooked rotini or fusilli pasta 2 cups broccoli florettes 1 cup mushrooms,

sliced 1 cup white onion, minced 2 large carrots, grated 1 cup black olives, pitted and sliced 2/3 cup extra virgin olive oil or cold-pressed essential oil 1/3 cup lemon juice or red wine vinegar 1 cup whole, sundries tomatoes 3 whole cloves garlic (or more, to taste) 1 tbsp dried basil 2 tsp dried oregano sea salt and pepper to taste Cook the rotini or fusilli. Add the broccoli florettes to the pot for the last minute or two of cooking, so that they turn bright green, but stay tender-crisp. In a skillet, sauté the mushrooms and onions until the onions are translucent and the mushrooms are tender. Set aside. In blender or food processor, combine remaining ingredients, except the grated carrot and olives, until smooth. Combine the cooked pasta and broccoli, grated carrot, mushrooms and onions and black olives in a large salad bowl. Pour the dressing over all and toss well. Serve cold. This is great

summer fare; perfect for a picnic. Serves 6 ************************************** Ice Cream Pie Although this recipe is for strawberry ice cream pie, you could make it with just about any flavour of non-dairy frozen dessert you want. See the bottom of this page for ideas. 1 pre-baked graham cracker crust 1 pint strawberry non-dairy frozen dessert (Rice Dream or Tofulatti are the two brands I have tried) 2 cups frozen, unsweetened strawberries 1 box (about 300 gr) of soft tofu In your food processor, combine the strawberry frozen dessert with the frozen strawberries and soft tofu and process until well blended. Pour into the pre-baked graham crust and stick in the freezer for 2 hours, minimum, until the strawberry filling has re-frozen. About halfway through freezing you can decorate the pie with some halved strawberries, if you like. Serve with a dollop of tofu whipped cream, if

desired. Variations Other fruits: Just follow the above recipe, substituting the strawberry frozen dessert and the strawberries for the fruit of your choice. Chocolate: Follow the above recipe with a chocolate graham crust, substituting the strawberry frozen dessert for a chocolate one, and adding 8 oz of melted unsweetened chocolate and 6 tbsp maple syrup to the recipe. ************************************** Pina Colada 1 large, very ripe pineapple, peeled, cored and cut into chunks 4 bananas, peeled and cut into chunks 1 cup fresh coconut meat 1 lemon, peeled and sectioned You'll have to have a pretty durable juicer to run the coconut meat through, but trust me, it's worth it. If you can't run the coconut meat through, try stirring in the water you collect from the inside of the coconut into the finished juice. Run all ingredients through your juicer. Pour into a large

container, stir, chill, stir again and serve. You may add an ounce or two of rum to this juice, if you so desire (you lush!) Serves 4. *************************************** Chargrilled New Potato Skewers 11/2lb (750g) unpeeled new potatoes 3 tbsp olive oil salt, black pepper Essential equipment Four 10in (25cm) presoaked bamboo skewers Cook potatoes in boiling salted water until just tender, 15 minutes. Cut in half and toss with oil, salt and pepper. Thread potato halves on to skewers. Grill according to instructions below. Serve hot. Outdoor on the barbecue Grill over medium coals, turning regularly, until lightly charred, 10 minutes. Indoor Preheat broiler. Broil, turning regularly, until lightly charred, 10 minutes. Think ahead Pre-cook potatoes up to 1 day in advance. Cut in half, toss in oil and skewer up to 2 hours in advance. Cover and keep at room

temperature until ready to grill. Makes 4 servings. Many thanks to The Spice Shop for letting us use this recipe. *************************************** Mediterranean Grilled Vegetable Sandwiches BBQ Recipe These vegetables and goat cheese make a simple, classic, and wonderful combination. 2 medium red bell peppers, halved lengthways 4 medium portobello mushroom caps (about 8 ounces) 1 medium eggplant, cut into 1/2-inch thick slices 1/4 cup olive oil Salt and pepper 1/4 cup balsamic vinegar 4 ounces goat cheese (about a 3-inch log) or soft pepper cheese 8 slices crusty French or Italian bread, cut 1/2-inch thick and toasted 1/4 cup sliced fresh basil Brush peppers, mushrooms, and eggplant with oil. Place peppers in centre of cooking grate and grill for 2 minutes. Add mushrooms and eggplant and

continue grilling an additional 8 to 10 minutes or until all vegetables are tender, turning occasionally during grilling time. Season vegetables with salt and pepper to taste. Drizzle vinegar over vegetables. Spread 1 tablespoon cheese on one side of each toasted bread slice. Evenly arrange vegetables and basil on 4 bread slices. Close sandwiches. Makes 4 servings. Thanks to www.weber.com *************************************** Another great source for summer cooking is Compassion over Killing (COK).You can find more great recipes at their website. Here are a few recipes from them: Mango & Black Bean Salsa Serves 4 to 8 1 15-ounce can black beans, rinsed and drained 1 7-ounce can whole kernel corn, drained 1 15-ounce can mango slices, cut into

3/4-inch cubes 1/4 cup finely chopped onion 1/4 cup coarsely chopped fresh cilantro 2 tablespoons lime juice 1 teaspoon garlic salt 1/4 teaspoon ground cumin Combine all of the ingredients in a medium-sized bowl and lightly toss. Serve with baked tortilla chips or as a delicious garnish on burritos. Cheezy Potato Skins Serves 4 4 large baking potatoes 1/2 small butternut squash, cubed 1/2 cup soy margarine spices, to taste Preheat the oven to 450°F. Place the potatoes in the oven and bake for 1 hour. (Note: Do not wrap the potatoes in foil.) While the potatoes are baking, steam the butternut squash until tender and then scoop out of the rind into a large bowl. Once the potatoes can be easily pierced with a fork, remove them from the oven and halve. Scoop out the potatoes from the skins, leaving about 1/4 inch attached, and put in the bowl with the squash. Add the soy

margarine and any spices, such as black pepper, sea salt, garlic powder, or cumin. Mash until the consistency of lumpy mashed potatoes. Place the skin halves onto a baking sheet and spoon the mixture into each skin. Bake in the oven for 10 minutes. Serve as-is or with tofu sour cream or salsa. *************************************** Tuscan Panzanella Serves 4 to 6 4 slices Italian bread olive oil cooking spray 1 cup basil leaves (preferably fresh) 1/2 cup thinly sliced red onion 1/4 cup pitted, halved black olives (optional) 2 pints cherry or grape tomatoes, halved 1 16-ounce can white beans 1 tablespoon water 1 tablespoon extra-virgin olive oil 3 tablespoons red wine vinegar 1 teaspoon bottled minced garlic 1/2 teaspoon freshly ground pepper Preheat the oven to 350°F. Trim the crusts from the bread slices. Cut the bread into 1-inch cubes and arrange

in a single layer on a baking sheet. Lightly coat the bread cubes with cooking spray and bake until toasted, about 15 minutes. Combine the basil, onion, olives (if using), tomatoes, and rinsed and drained beans in a large bowl. In a separate bowl, combine the remaining ingredients and stir with a whisk until mixed well. Pour over the tomato-bean mixture and lightly toss. Add the toasted bread cubes and toss well. *************************************** Looking for sources for Vegan/Vegetarian Restaurants? An excellent guide to restaurants across the United States can be found at Happy Cow at http://www.happycow.net/north_america/index.html Another great resource for listings of Vegetarian Restaurants around the world can be found at VegDining.com http://vegdining.com/ Join Meatout Mondays and tell your friends! Sponsored by FARM Over 2,500 people have joined Meatout Mondays, the weekly email campaign that contains a vegan recipe, new product reccommendations, inspiration, and veg*n nutrition facts. FARM would like to include your suggestions and ideas for recipes, products and nutrition. Email them at outreach (AT) meatout (DOT) org and tell them what people are doing to spread the word about plant based diets in your community so we can include them as inspiration! Meatout Mondays is just one simple way we can help reduce animal consumption among our friends and families. The tremendous impact of daily food choices makes them some of the most important decisions we make about our own lives and about the planet. There are many things about the world that we cannot change, but each

of us has the power to adopt a plant-based diet. A diet that celebrates life, not harms it—where each bite is a compassionate act that helps you live a longer, healthier life. We hope you join Meatout Mondays and use it as a resource to help you obtain more information and expand your food options. We also encourage you to invite your friends and family to join. To join FARM and Meatout Mondays please Learn more about keeping your heart healthy by visiting these great sites: The American Heart Association at www.americanheart.org to find out your local chapter and more. Learn how to keep your heart healthy with a healthy diet. For information about hospital-based programs, the Medicare demonstration project, and retreats, visit www.lifestyleadvantage.org Learn more about Cancer Survival by visiting the Cancer Project Many nutrients found in plant foods have been linked to reducing cancer risk. For example, diets rich in the phytochemical lycopene may reduce the risk of prostate cancer, fiber-rich diets have been shown to reduce the risk of colon cancer, and choosing a diet low in fat helps to prevent breast and other types of cancer. For more information about vegetarianism and veganism, visit the following sites: Vegan Outreach Vegetarian Starter Guide-COK Vegetarian Starter Guide-COK This site includes some

great Vegetarian articles, and book reviews. Vegetarian online Guide to Vegetarian Restaurants around the world Make sure you check this site out before traveling. For health and nutritional advice, visit the Physicians Committee For Responsible Medicine at www.pcrm.org or http://www.vegan.com For delicious veggie recipes, visit: The Vegetarian Resource Group at http://www.goveg.com/VegKit/recipes.html Vegan Cooking http://www.VeganCooking.com Chef Beverly Lynn Bennett's Vegan Chef site at www.VeganChef.com

To learn more about Compassion over Killing visit COK's website at www.cok.net COK has several programs available and sponsors the Veg Recipe site at www.VegRecipes.org Take a few minutes and order a free Vegetarian Starter kit from TryVeg.com or GoVeg.com Introduce yourself to a cruelty fee diet! | Choose Another Article | Printable Version | Home Page | LinksAmerican

VeganFor a free vegetarian starter kitA great Recipe Site PETA-For more information about vegetarianism, veganism, and other animal related issues Patti Patricia Breen www.petstorecruelty.org

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