Los recetas son:

• Mazamorra (Sopa de Maíz)
• Crema de Quinua
• Feijoada (Estofado Brasileño de Frijoles Negros)
• Sopa de Papa y Col Rizada Estilo Portugués
• Sancocho (Estofado De Yuca Estilo Colombiano)
• Crema de Palmitos
• Puré Fresco de Chiles Picantes

This article originally appeared in English in Vegetarian Journal Issue #1, 2012. Click here to read this and other articles from that issue: http://www.vrg.org/journal/vj2012issue1/VJIssue12012.pdf

For more articles in Spanish, see: http://www.vrg.org/nutshell/index.htm#spanish

To complement her article in the March 2013 issue of MASSAGE Magazine, “A Vegetarian Diet: Good for Your Body, Good for the Planet,” Nancy Berkoff, R.D., VRG’s Food Service Advisor, has written this online article with substitution ideas and several recipes: http://www.massagemag.com/News/massage-news.php?id=13698&catid=337&title=vegetarian-recipes

For information, see: http://www.pulsecanada.com/food-health/foodservice/scale-up-recipes

For more foodservice recipes, visit: http://www.vrg.org/fsupdate/index.htm

Passover is coming up in late March this year, and we’ve got lots of great vegan recipes to share with your friends and family. Below are a few recipes to get you started, and we have lots more in these books:

• No Cholesterol Passover Recipes
• Vegan Passover Recipes
• The Lowfat Jewish Vegetarian Cookbook

If you would prefer to order over the phone, you can call us at (410) 366-8343, Monday-Friday, 9-5.

Matzo Meal Pancakes
From No Cholesterol Passover Recipes by Debra Wasserman

Makes 8 small pancakes

3 small ripe bananas, peeled
½ cup matzo meal
¾ cup water
2 teaspoons oil

Mash bananas in a small bowl. Add matzo meal and water. Mix well. Heat oil in a frying pan over medium heat. Form 8 small pancakes in heated pan and fry for about 10 minutes until brown on both sides.

Pear and Apple Slaw
From Vegan Passover Recipes by Nancy Berkoff

(Serves 5-6)

1 pound (about 3 cups) fresh pears
½ cup (about 4 ounces) green or tart apple
2 Tablespoons lemon juice
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
2 Tablespoons oil
1 Tablespoon vinegar
½ teaspoon black pepper

Wash and dice pears and apples (don’t peel) and toss with lemon juice. Add green and red cabbage and toss. In a cup, mix oil, vinegar and pepper until combined. Toss with vegetables until well coated. Chill for at least 30 minutes before serving.

Note: Make a double batch of this recipe, as the flavor gets even better the second day!

Syrian-Style Okra with Dried Fruit
From The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman

(Serves 4)

½ pound okra, chopped
½ small onion, finely chopped
1 teaspoon oil
1 Tablespoon water
1½ cups dried fruit (about 8 ounces prunes, apricots, and/or raisins, etc.)
½ cup prune juice
½ cup tomato juice
¼ lemon, minced (rind and fruit)

Stir-fry okra and onion with oil and water in a large frying pan for 5 minutes over medium heat. Add dried fruit, juices, and lemon. Simmer 15 minutes, stirring often. Serve warm or chilled.

Oh, and don’t forget… Star K (orthodox) said quinoa can be used if certified Kosher for Passover. The OU on their website says it can be a local decision, so ask your rabbi. You easily can make sweet or spicy dishes with this grain or simply use it instead of rice as a base for vegetable-based dishes you are preparing.

This dietitian and chef duo have produced a wonderful vegan cookbook with extensive nutrition information. You’ll find a lot of helpful tips in this book including 12 menus, a chart of foods grouped according to six tastes, a shopping list, and kitchen equipment list. Nutritional analyses are also provided.

There are many creative recipes including Good Morning Granola, Sunflower-Sesame Spread, Carrot, Lemongrass and Basil Soup, Vietnamese Salad, Avocado, Grapefruit and Chipotle Dressing, Sushi Rolls, African chickpea Stew, Sweet and Sour Tofu, Cashew Cheese Lasagne, Tamarind-Date Sauce, Rosemary Gravy, Lemon Roasted Potatose, Chocolate-Orange Cake, and Lime Pie.

During the summer, you want to make the following recipe from this cookbook. It is a quick and easy vegan dish to prepare that involves little cooking. For a complete meal, you can serve this dish with rice and salsa.

Black Beans with Coconut and Mango
Makes about two 1-cup servings

• 1 3/4 cups cooked or canned black beans, rinsed
• 1/4 cup coconut milk
• 1 Tablespoon freshly squeezed lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 2 cups fresh or frozen mango pieces

Put the black beans, coconut milk, lime juice, chili powder, and salt in a medium saucepan and stir until combined. Cook over medium-high heat until the coconut milk comes to a boil. Decrease heat to medium-low, cover, and cook, stirring occasionally, for 10 minutes. Stir in the mango, cover, and cook stirring occasionally, for 3 minutes, or until heated through.

Variations: Omit the mango. Slice or cube 1 avocado. Garnish each portion with half of the avocado before serving. Also, you can replace the mango with one small papaya, peeled, seeded, and cubed.

Cooking Vegan (ISBN 978-1-57067-267-5) is 264-pages. It is published by Book Publishing Company and can be purchased from The Vegetarian Resource Group from our online bookstore.

Organic Vegan Mashed Potatoes and Gravy
( Serves 8 )

• 8-10 large Russet Idaho Baking Potatoes, peeled and cut into 2-inch-sized pieces
• 1 Cup Earth Balance Buttery Spread
• ½ Cup Bragg Liquid Aminos
• 3 teaspoons Goya Adobo Seasoning, without cumin and pepper
• 3 teaspoons onion powder
• 3 teaspoons garlic powder

Fill a medium-sized stainless steel pot halfway with water. Bring the water to a rapid boil. Reduce heat to medium and gently pour in the cut potatoes. If necessary, add more water. Stir the potatoes a bit so they can cook evenly. Check them occasionally with a fork. When the potatoes are soft and tender, turn off the heat and drain them in a colander in the sink. When the potatoes are well drained, return them to the pot or put them in a dry clean bowl. Mash the potatoes thoroughly until there are no lumps. Gently stir in the seasonings and mix thoroughly and evenly until the potato mixture is creamy. This makes a wonderful delicious Thanksgiving dish! Serve and enjoy!

Organic Vegan Gravy to serve with mashed potatoes above

• 1 envelope Hain vegan gravy
• 1 Cup boiling purified water
• 1 heaping Tablespoon Earth Balance Buttery Spread
• 2 teaspoons garlic powder
• 3 Tablespoon Bragg Liquid Aminos

In a medium-sized stainless steel pot, bring 1 Cup water to a rapid boil. Gently slowly pour in the gravy mix, stirring evenly and rapidly. Reduce heat to medium or low, continue stirring until gravy mix thickens, then add remaining ingredients. Remove from heat and pour over mashed potatoes (see above recipe).

Salad Dressing

This dressing is wonderful and delicious in any garden salad or salad of greens. It’s very versatile.

• ½Cup or 6 Tablespoons Bragg Liquid Aminos
• ½Cup Olive Oil
• 3 Tablespoon Organic Apple Cider Vinegar
• 2 Tablespoon fresh squeezed lemon juice
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Mix well in the salad until all the seasonings are evenly mixed and the delicious pungent flavor is well balanced.

Delicious Sandwich of Organic Vegan Thanksgiving Leftovers

• 2 slices of your favorite organic vegan bread, lightly toasted
• 1 thick slice of Thanksgiving Tofurky Roast
• Mashed potatoes and gravy (see above recipes).

Serve Tofurky Roast covered with mashed potatoes and gravy on toasted bread and enjoy!

D.A. Colvin is a social and environmental issues freelance writer and is an active environmental advocate and animal rescue advocate. She and her husband live in the SW of the USA and are the happy proud parents of an adorable beautiful 8 month old sweet baby boy. They also share their sweet loving home with two adorable, wonderful, sweet cats, their babies. D.A. Colvin can be reached via e-mail at: permadeva@yahoo.com
and her blog at: http://bodyearthself.blogspot.com.

For more Thanksgiving recipes, visit: http://www.vrg.org/recipes/vegan_thanksgiving.php

Breakfast and lunch: the two ingredients behind brunch, a well-loved culinary hybrid. This sturdy, satisfying meal makes the morning wait worthwhile. A fusion of comfort food and morning and afternoon staples, brunch brings opportunity to mix flavors and classic dishes. Make comfort food compassionate with a vegan brunch – it’s definitely do-able! With resources found via VRG and well-honed creativity, a cruelty-free brunch tastes as delicious as ever.

In planning your mid-morning menu, draw inspiration from daily meals. What are favorite vegan breakfasts and lunches? Use pantry essentials like bagels, English muffins, oatmeal, and granola or branch out with dishes like Jamaican Gingerbread that bring together breakfast’s sweetness with the spicy kick of ginger and cloves. I love getting creative with classics like peanut butter; its saltiness allows me to give typically syrup-laden dishes like waffles new dimensions. Thinking back to childhood family gatherings, I remember fruit adding a light, vibrant taste to our coffee and cream dominated brunches. Begin and finish off a hearty meal with fresh fruit – there’s no better way to bridge the flavors of breakfast and lunch. Craft a seasonally unique brunch by visiting local farmer’s markets or grocery stores for in-season fruit.

From fruit selection to presentation, brunch caters to personal style. Be it continuing a tradition or starting a new adventure, try hosting a weekend late-morning brunch. Put on a lazy Sunday potluck and share the work and preparation; serve brunch buffet-style or design your own table settings; capture the brunch hour spirit with a theme like All-American Diner, Mexican-inspired ‘Huevos’ Rancheros or ‘Chicken’ Chilaquiles, or a protein power brunch.

Feeling adventurous? Explore close-by restaurants and cafés, using the VRG Restaurant Guide as a starting point! Fill up on vegetarian activist Marla Rose’s vegan brunch survey of her native Chicago, Vegan Brunch Options in Chicago, for ideas on how to approach your own city brunch-scape. Take breakfast-lunch delicacies to exotic heights and delve into the links found on VRG’s Bed & Breakfasts and Retreats.

Hungry for more inspiration? See below for articles and brunch recipes aimed to please any palate, sweet or savory. Read Jennifer McCann’s review of Vegan Lunch Box and peruse the VRG Bookstore to find brunch-friendly resources like Vegan Brunch by Isa Chandra Moskowitz ($19.95).

Helpful VRG Articles and Links:
Not Just for Breakfast: Light Pancakes and Waffles
Vegetarian Journal 2009 Issue 1: A Relaxing Weekend Brunch
Vegetarian Journal 2004 Issue 1: Super Savory Breakfasts
Vegetarian Journal May/June 1998: Cereal – It’s Not Just for Breakfast Anymore!

VRG Brunch Recipes:
Cranberry Tea Punch
Tofu Scrambled ‘Eggs’
Smoky Scrambled Tofu
Apple ‘Sausage’ Stir Fry with Beans
Grits Italiano
Lemon Syrup
Oatmeal Pancakes
Strawberry Pancakes
Jamaican Gingerbread
Breakfast Banana Cake
Stovetop Rice Pudding
Breakfast Tofu Links
Potato Tofu Breakfast Hash for a Week
Whole Grain Vegan Quick Breads
Vegan Comfort Foods

Your family and friends will love the following vegan recipes from The Jewish Lowfat Vegetarian Cookbook. It’s a tradition to eat sweet foods during this holiday.

Bulgur and Grape Salad

This is an absolutely delicious salad and well worth the wait while the bulgur (cracked wheat) soaks in the juice. The salad can even be served for breakfast! Experiment with different types of juices and other fruits such as chopped apples, peaches, or pears.

2 cups bulgur (cracked wheat)
4 cups orange juice
1 pound seedless grapes (use different varieties of grapes for added color)
2 teaspoons cinnamon

Soak bulgur in juice for at least 4½ hours until the juice is absorbed and the bulgur is soft. (You can soak the mixture overnight if you prefer.) Cut the grapes in half and toss into the soaked bulgur. Add cinnamon and stir well. Chill and toss once before serving.

Moroccan Couscous and Pumpkin
(Serves 4)

Couscous is an extremely fast-cooking grain. Add pumpkin, and you’ve got yourself an unusual, but delicious meal. For variety, you can also substitute acorn squash for the pumpkin.

1 pound pumpkin, remove seeds, then chopped
1 cup water
1 cup couscous
1 small onion, peeled and minced
1/4 cup slivered almonds
1/4 cup raisins
1 teaspoon cinnamon
1/2 cup maple syrup

In a covered pot, steam pumpkin in water over medium heat for 5 minutes. Add remaining ingredients and simmer in covered pot for 2 minutes. Turn off heat and let covered pot sit for 3 minutes longer. Stir and serve immediately.

Baked Carrots
(Serves 6)

This is a sweet vegetable side dish that young children will especially enjoy.

2 pounds carrots peeled and cut into thin strips
2 cups orange juice
1 onion, peeled and finely chopped
1 teaspoon cinnamon

Preheat oven to 375 degrees. Mix all the ingredients together in a large bowl. Pour into a casserole dish and cover. Bake dish on low oven shelf at 375 degrees for 90 minutes or until carrots are tender. Serve warm.

Enjoy these recipes from Vegans Know How to Party at your Labor Day gathering with family and friends!

Fresh Peach Pie
Makes one 9-inch pie serving 8

One unbaked 9-inch pie crust
4 cups peeled, pitted, and sliced ripe fresh peaches
2 teaspoons unbleached flour
1/4 cup peach preserves
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 400 degrees. In the unbaked crust of your choice, arrange the peach slices, in overlapping circles. Sprinkle peaches lightly with flour. Combine peach preserves, lemon juice, cinnamon, and nutmeg in a saucepan and heat until just bubbling. Pour glaze over the peaches, then place in oven and bake for 10 minutes. Turn down heat to 375 degrees and continue baking for an additional 30-35 minutes, or until crust is golden. Serve at room temperature or cold.

Total Calories Per Serving: 200
Total Fat as % of Daily Value: 17%
Protein: 2 gm
Fat: 11 gm
Carbohydrates: 23 gm
Calcium: 7 mg
Iron: <1 mg
Sodium: 164 mg
Dietary Fiber: 2 gm

Chilled Tomato Gazpacho
Serves 8

1 cup tomato paste
2 stemmed, seeded, and diced fresh chilies (you select the heat!)
1/3 cup balsamic vinegar
2 Tablespoons lime juice
1 Tablespoon sugar
1 Tablespoon minced garlic
1 Tablespoon ground cumin
1 teaspoon Tabasco sauce or other hot sauce
1 teaspoon freshly ground black pepper
7 cups tomato juice
3 cups seeded and diced fresh tomatoes
2 cups peeled, seeded, and diced cucumbers
2 cups peeled and diced fresh jicama (if jicama is not available, use 2 cups cooked,
peeled, diced potatoes)
11/2 cups stemmed, seeded, and diced green bell peppers
11/2 cups stemmed, seeded, and diced red bell peppers
11/2 cups chopped green onion
1 cup each diced zucchini and diced summer squash
1/4 cup freshly chopped parsley
1/4 cup freshly chopped cilantro

In a blender or food processor, place the tomato paste, chilies, vinegar, lime juice, garlic, cumin, Tabasco sauce, pepper, and 3 cups of the tomato juice and process for 2 minutes or until smooth. Transfer the mixture to a large glass or plastic (not metal) bowl. Add the rest of the tomato juice and stir well to combine. Add the remaining ingredients and stir well to combine. Cover and chill for at least 2 hours before serving in chilled bowls.

Note: Will last well in the refrigerator for up to 3 days.

Total Calories Per Serving: 134
Total Fat as % of Daily Value: 1%
Protein: 6 gm
Fat: 1 gm
Carbohydrates: 31 gm
Calcium: 76 mg
Iron: 3 mg
Sodium: 1,074 mg
Dietary Fiber: 7 gm

Vegan “Chicken” Chili
Serves 8

Vegetable oil spray
3 pounds of chunked Chik’nTM, Tofurky™, Wheatmeat™, or other vegan poultry-style meat that can be chunked
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced onion
1 deseeded and diced fresh chili (about 1 Tablespoon, you choose the heat!)
2 cups cooked or canned, drained kidney beans
2 cups canned, diced tomatoes (with liquid)
2 teaspoons cumin
1 Tablespoon chili powder
1 Tablespoon black pepper
1 Tablespoon hot sauce (or as desired)
2 Tablespoons shredded vegan cheese (optional)
2 Tablespoons vegan sour cream (optional)

Heat a large soup pot and spray with oil. Sauté vegan meat for 1 minute over high heat. Reduce heat to medium and add peppers, onion, and chilies. Continue to stir and sauté for 3 minutes or until onions are soft. Reduce heat to simmer. Add beans, tomatoes, cumin, chili powder, black pepper, and hot sauce. Cover and allow to simmer for 20 minutes or until flavors are blended. Place in a serving bowl. If desired, immediately before serving, garnish with vegan cheese and vegan sour cream.

Notes: For a buffet, purchase two or three round sourdough loaves. For a seated meal, purchase round, crusty rolls. Hollow out the center. Save the interior bread for fresh or dried bread crumbs. Serve chili in the sourdough “bowls” on the buffet or as individual servings.

Total Calories Per Serving: 409
Total Fat as % of Daily Value: 16%
Protein: 5 gm
Fat: 10 gm
Carbohydrates: 35 gm
Calcium: 96 mg
Iron: 6 mg
Sodium: 1,099 mg
Dietary Fiber: 14 gm

(Makes 6 pancakes)

Chana dal (also known as bengal gram) is similar to garbanzo beans, only smaller, split, and sweeter. They resemble small beans, have a low glycemic index, and a nutty flavor. Chana dal is popular in India. They can be found at Indian markets, health food stores, and many mainstream grocery stores.

Ingredients:

• 250 gm (1 cup plus 2 Tablespoons) chana dal (gram dal)
• 20 gm (4-1/2 teaspoons) finely chopped fresh ginger
• 4-5 finely chopped green chilies
• 50 gm (3-1/2 Tablespoons) finely chopped fresh green coriander (cilantro)
• 10 gm (2 teaspoons) each whole coriander and cumin
• Salt, to taste
• 2 teaspoon oil

First wash chana dal thoroughly and soak it in water for 2-3 hrs.

Add dal, ginger, green chilies, green coriander, and whole coriander and cumin with a little water and grind it in a mixer to make a diluted paste. Now add little salt to the paste and mix it thoroughly.

Next, put oil in a hot pan and put some of the prepared paste on the pan and spread it in a round shape (15 cm or 6 inch diameter). Cook pancake on both sides until brown. Serve pancake hot.