Techniques for flipping the nuggets when frying tofu chicken nuggets; learn when to flip the tofu nuggets in this free vegetarian recipes cooking class on video. Expert: Kara Denholm Bio: Kara Denholm is a self proclaimed health nut and a strict vegetarian. After becoming a vegetarian at the University of Texas in Austin, Kara began exploring and mastering different vegetarian recipes. Filmmaker: Cody Kimmel

Tofu Chicken Nuggets Recipe : Cooking Tips for Tofu Chicken Nuggets is from groovy vegetarian

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Easy Vegetarian recipe? is from groovy vegetarian

recipe:showmethecurry.com

How to make Vegetable Lasagna – Video Recipe is from groovy vegetarian

The ingredients you will need are:

1. 1 1/2-2Lbs of lean ground beef. It should be 10% or less if you can get it.
2. 4 garlic bulbs finely chopped.
3 tablespoons of either California or New Mexico chili powder.
1 dash of cayenne for added heat if you like. The thermogenics and metabolism boost from it is good too!
I  tablespoon of cumin.
1 teaspoon of smoked paprika.
1 large can of fire roasted tomatoes diced up. These cans are either 26 to 28 oz.
2 15oz can of some kind of red bean either kidney or Louisiana red bean. Pinto beans will do in a pinch though.
1 large onion chopped fine. Either a brown or red onion the choice is yours.
1 1/2 of a cup or more depending on taste of canned diced chilie. The Hatch chilie variety is best in my opinion.
3 to 4 tablespoons of tomato paste.
1 or 2 dashes of worcestshire sauce.
1 one little dash of salt or sea salt or even season salt, or you can leave the salt out for your guests to add themselves. I know salt make you hold water, but is some cases you just have to have some to bring the flavors of your food out.

OK! Lets cook:

1. Get your hands on a large skillet of either the non stick, stainless steel or my favorite a cast iron skillet and take your very lean ground beef and brown it up.  When the beef is browned and not burned, it is time for you to drain off the excess fat from the skillet. I usually put the beef in a bowl and then take another bowl and place it on top of the bowl with the beef and squeeze down and tip sideways over the sink and squeeze all that extra fat out of the beef. I leave what little grease is still in the pan and if there is too much I drain it out until only a slick remains.

2. Now it is time for you to put the beef back into your skillet and put the garlic, chili powder, and cumin in for you to mix together on a low medium heat. When the total ingredients in the skillet are hot and simmering as you can tell from the little bubbles on the sides of the skillet it will be time for you to add y our tomatoes, onions, chilies, beans, and tomatoes to the recipes and stir them together and let them blend. It is good to let this mixture cook for 2 to 4  hours on low simmer and you should check it every now and again with your spoon to see if you want to add anything to this recipe. About ten minutes before the dish is done add your worcestshire sauce, smoked paprika and salt. Keep on low for another thirty minutes and then turn the heat off and let the flavors marry to each other. When  your guests arrive it is chow time!

Note: If you feel that this chili recipe comes out too loose and your want to maintain it’s low calorie status, then  you can thicken it up by adding 4 tablespoons of arrow root to 3 to 4 tablespoons of water. Mix these two ingredients together and then pour into your chili mixture and stir and this will thicken it up without any added calories or added carbs.

Best Chili Recipes-You Can Lose Weight Eating This Low Calorie Chili Recipe! is from groovy vegetarian

www.ManjulasKitchen.com INGREDIENTS

Cabbage Pizza Recipe by Manjula, Indian Vegetarian Cooking is from groovy vegetarian

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Does anyone have a good vegetarian soup recipe? is from groovy vegetarian

Experiment

When it comes to vegetarian recipes, there is really no hard-and-fast rule. You just have to follow the preliminary basics and then let your imagination rule. This means that you may just have to sauté the usual garlic, onions and your choice of vegetables, add the soup stock or vegetable broth and then add whatever you like including spices. If you are preparing a cold and raw vegetarian soup recipe, then you can experiment by swapping some ingredients like watermelon for tomatoes or vice versa.

The only general rule is to basically respect your taste buds and whoever you are cooking for. It would be better though to reserve experimentation on your free days and simply use tested soup recipes on regular days when you have little time.

Be Generous with Spices

At times, a small portion of green onions, celery or carrots sauted in onions will make a big difference in taste. Other soup recipes however may need a little more than the usual herbs and spices. Try a few mixes like oregano and rosemary; pepper and lemon or pepper and lemon grass. You can also use other spices like cayenne and cumin. One tip with vegetarian soup recipe seasoning is to use an appropriate amount or mix of spices so you can cut back on salt.

Thicken the Soup

To make the soup more savory, make the texture just right – not too thin, and not too thick. Texture may of course be improved by thickening the soup. One secret of oriental cooks is that they use flour or cornstarch to thicken a vegetarian soup recipe instead of using milk. Some would suggest adding a precise number of parts of flour or cornstarch to water but sometimes you just have to make an estimate.

To put more texture or thickness to your soup, simply add a small amount of cornstarch. Simply mix a small amount of cornstarch with some warm water and then slowly pour the mixture while stirring in soup that is just about ready to be taken out of the fire.

Convert

Non-vegetarians usually add meat to make the soup tastier. However, vegetarians can substitute the meat with other ingredients. Aside from spices, pepper and green onions, you can also add a bit of soy sauce to give your soup some flavor. Beans can also add to the flavor of your vegetarian soup recipe and even supply much needed protein which others normally get from meat. Aside from beans, peas, lentils and squash are also tasty additions to vegetarian soup.

Freezing Soup

One great thing about soup is that you can prepare more than enough and freeze the rest for the next day. Just make sure that before you freeze soup, you allow it to cool completely first. Have it chilled so that you can remove excess oil before transferring it to small containers for freezing. Makes sure there is some extra space in your container after the soup has been transferred to allow the liquid to expand.

Preparing Great Vegetarian Soup Recipe is from groovy vegetarian

www.ManjulasKitchen.com Corn Veggie Soup Recipe by Manjula Ingredients 2 1/4 cups corn 1 medium tomato About 1 cup finely chopped cabbage 8 to 10 string beans 1 small carrot 1 tablespoon cornstarch 1 teaspoon oil 1/2 teaspoon cumin seeds (jeera) 1/2 teaspoon black pepper 1 teaspoon salt (adjust to taste) 1 teaspoon lemon juice (adjust to taste)

Corn Veggie Soup Recipe by Manjula Indian Vegetarian Cuisine is from groovy vegetarian

Vegan Vanilla Cupcake

Are you ready for our big great giveaway? In honor of Cinco De Mayo and the fact that we love any excuse to throw a party – we are giving away a copy of the best selling book by vegan chef Isa Chandra Moskowitz – Vegan Cupcakes Take Over The World. The book is a compilation of vegan cupcake recipes and features great photographs of dozens of cruelty-free and divine cupcakes.

The book is based on this blog and has been on the best-sellers list over at Amazon for a gazillion weeks. Vegan Cupcakes Take Over The World has over 75 dairy-free vegan cupcake recipes such as:

* Brooklyn Brownie Cupcakes
* Chocolate and Vanilla Marble Cupcakes
* S’mores Cupcakes
* Lemon Macadamia Cupcakes
* Mucho Margarita Cupcakes
* Pumpkin Chocolate Chip Cupcakes
* Cappuccino Cupcakes filled with Espresso Crème

Basically the book is 144 pages of awesome. Thanks Isa and Terry!

Win The Book!

Want To Win A Copy? I hope you said yes, because we have one copy to giveaway. To win a copy of this book, simply leave a comment answering the following question:

What’s your favorite vegetarian or vegan dessert recipe? (discuss below)

Guidelines: Open to US residents only. Deadline to enter is May26th at midnight. Winner announced here on the blog.

Tell your Friends!

Hey why not spread the word – write about it on your blog or tweet it!

image via Marni Molina

Book Giveaway: Vegan Cupcakes Take Over The World is from groovy vegetarian

To dig into this theme a little more, lets look at the nutritional info of five popular Puerto Rican root vegetables:

Cassava:

Cassava (a/k/a Yuca) – is packed with healthy carbs, fiber, Folate, Choline, Maganese, and Vitamin C.  It even has a bit of protein and Omega Fatty acids.

Green Plantains

Green Plantains  – feature a balance of carbs and fiber.  In addition they have a lot of Vitamin A, Vitamin B6, Magnesium, Potassium, and Vitamin C.

Batata (sweet potato)

Raw Batata (a/k/a sweet potato) – is absolutely PACKED with Vitamin A.  One serving gives you 377% of your daily value.  It also has a lot of fiber.

Yautia

Yautia – provides carbs and a bit of Vitamin C and copper, however it lacks some of the nutritional punch of its root competitors, though a tasty addition.

Llame (“name root”/yam)

Llame (a/k/a root yam) – is packed with fiber.  They also are a good source of Vitamin C, Vitamin B6, Potassium and Maganese.

Below is a quick Llame recipe to get you started (based on a slight modified version of this one):

A yummy yam (llame) salad!

• 1 pound of Llame/Yams, peeled and cut into 1 inch chunks
• 1 pound of Batata/Sweet Potatoes, peeled and cut into 1 inch chunks
• 1/3 cup Extra Virgin Olive Oil
• 2 tablespoons Organic Lime juice, freshly squeezed
• 1 teaspoon Chile Powder
• 1/2 teaspoon Ground Cumin
• 1/4 cup Cilantro leaves finely chopped
• Salt and Fresh Ground Black Pepper
• 1/2 medium Organic Bell Pepper (use Red Bell Pepper) seeded and cut into 1/4 in dice
• 4 whole Scallions (white and light green parts) finely chopped

Directions:

Place the roots in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes. Drain and transfer to a large bowl.

While the roots is cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.

*Thanks to NutritionData.com for the nutritional tables.  For detailed figures on the nutritional content of each root, go to their page and search using the English name when necessary.  Note nutritional information may differ from that in the recipe, due to raw values versus cooked values.

(((Editor Note: Awesome article, Jason. – Thanxs!)))

Readers:

Any questions on root vegetables from Puerto Rico? Ask away!

5 Popular Puerto Rican Root Vegetables is from groovy vegetarian