More delicious inspiration!

This time it's healthy Indian cuisine!

Enjoy!

cashew seitan

Greetings! Here is a recipe for a super easy vegan meal I made tonight! The following recipe will serve 2.

You will need:

1 cup brown rice
1 bok choy
garlic (as much as you want)
1 tsp sesame oil
1 package of seitan
2 cups whole cashews
the juice of 2 oranges
a little zest from one orange (preferably organic)
1-2 tsps maple syrup
dash of soy sauce

1. Put the rice on to cook in 2 cups of water.

2. In a wok, saute the chopped garlic in the sesame oil, adding the cashews when the garlic is getting brown.

3. When the cashews are looking beautiful and brown, add the orange zest and half of the orange juice

4. Add the seitan, chopped to your liking, and let this mixture saute, brown, and get acquainted.

5. Add the chopped bok choy, the maple syrup, the rest of the orange juice, and the soy sauce. I threw in some chunks of orange for some extra texture and flavor.

6. When the bok choy is a beautiful dark green color, it's done!

You should get a light, yet hearty well-textured meal that is a pleasing blend of sweet and savory!

Serve over rice, and enjoy!

couscous!!

I love couscous! And here is a cool recipe from Alicia Silverstone on how to make it. Try it tonight? ;)


http://www.meatoutmondays.org/emails/09-10-19.htm

Let's take a minute to appreciate chickpeas (a.k.a. garbanzo beans), shall we? They are yummy, cute, low on the glycemic index, and they pack a wollop of fiber, protein, and healthy carbs.

For a savory and quick vegetarian breakfast featuring these bad boys, try this:

1. Sautee about half an onion in a little oil.

2. Throw in a handful of chopped onions and sautee.

3. Throw in a can of organic chickpeas without the water, and brown them to your liking.

4. Add a dash of cumin and salt to taste.

4. (optional) Slice up an Italian veggie sausage and throw that in until it is also brown to your liking.

5. (optional) Throw in a small piece of fresh tomato if you like.

And there you go - a warm breakfast that is full of protein and fiber, and it has a little kick to it.

Modifications: If you plan on spending the day in close proximity with folks and fear the onion breath, omit them! If you have any leftover red or green bell peppers, throw some of those in, or try adding spinach or kale to the mix - chickpeas really give you a perfect base for experimentation.

It was freeeeezing on the way home tonight! To warm up, I made some soup, but I wish I had been prepared to make the recipe I am about to share with you here. I found it on Super Vegan, a great website. According to Samantha Cohen of Super Vegan, it "will taste chowdery and look the color of pumpkin. Mmmmm."

Enjoy! And stay warm!!

Pureed Chickpea and Root Vegetable Soup
makes 8-10 servings

• 2 small sweet potatoes or one large one
• 1 yellow squash
• 2 turnips
• 1 parsnip
• 1/2 a large yellow onion
• 3 carrots
• 2 celery stalks
• 1 cup dry chickpeas, soaked in water overnight
• 2 tbsp chopped chives
• 2 tbsp grated fresh ginger

1. In a large pot place soaked chickpeas and cover in water, enough to fill the pot about 2/3 of the way. Bring to a boil and cook chickpeas on medium heat for a half hour.

2. Meanwhile, wash and cube the veggies into half-inch pieces.

3. After the chickpeas have been cooking for a half hour, add the veggies. Cook for another hour, or until everything is soft but not falling apart.

4. Pour as much soup as will fit into a blender, and blend till smooth. Do this till all the soup is blended. if you have an immersion blender, use that instead, fortunate soup-maker.

5. Add salt and pepper to taste. This is enough soup in which to bathe a small child, so you'll want to add more than you think is necessary.

6. Eat! Bon appetit!

Happy New Year!

Over at Devi Health, 2010 is going to be The Year of Exploring Vegan Food!

Yes, that's right! Vegan and vegetarian diets are known for being beneficial for those who struggle with diabetes, polycystic ovarian syndrome (PCOS), high cholesterol, weight control, heart disease, and more.

At the same time, in the TCM world, acupuncturists are often concerned for vegans and vegetarians, as many of them tend to present with what we call Blood Deficiency and Spleen Qi Deficiency, the signs of which may include: facial pallor, dry hair, anxiety, dry skin, scanty periods, dizziness, fatigue, and other signs and symptoms.

In folks who present with Excess and signs, however, a vegan/vegetarian diet may be one that clears excess Dampness, Phlegm, and Heat, reducing factors that impede the proper flow of Qi and Blood.

Therefore, I am interested in exploring how a sensible and well-balanced vegan/vegetarian diet may assist some while exacerbating unfavorable signs and symptoms for others - as always, there will never be one diet that is fit for all people - how boring (and dangerous) it would be if there was!

If you ask this acupuncturist, diets should be dynamic and flexible enough to put the health of the person first, emphasizing variety, ample fiber, healthy protein, joy, foods compatible with one's constitution, locality, and subjective aesthetic sensibilities. I am NOT interested in diets that feel like programs for self-punishment in disguise!!

That said, on today's resource!

To promote a plant-based diet, The Physicians Committee for Responsible Medicine is sponsoring a 21-day vegan kickstart designed to get folks started on the path to eating a vegan diet. They are providing "technical assistance" in the form of videos, meal plans, and advice, so check the site out if you are interested!

Be well!