World Vegetarian Day (Try it, you'll like it!)

October 1st marks World Vegetarian Day as well as the beginning of Vegetarian Awareness Month, which ends with November 1, World Vegan Day, as the end of that month of celebration. "It celebrate to promote the joy, compassion and life-enhancing possibilities of vegetarianism." It brings awareness to the ethical, environmental, health and humanitarian benefits of a vegetarian lifestyle.

So what's so great about going Vegetarian? Well, first of all you're saving animals from the misery and pain of being killed for our benefit. This diet also reduces the risk of and protects us from conditions such as cancer and heart disease.

What's more? The choice to avoid meat will have great environmental benefits in the long run and also preserve our wildlife.


It's one thing to eat raw tomatoes and cucumbers and zucchini. But Vegetarian diets include a wide variety of tasty dishes. Grated vegetables are surprisingly tender. Pair it with some fresh ginger to increase the aroma and add some dried fruit for sweetness, serve with coriander that will delight the eyes and the taste-buds! A small serving is "low carb" and even a larger serving adds up to only  a small sum.. Some simple yet delicious Veg Recipes for all...  

Indian Cucumber Salad

This salad comes from North India and tastes excellent. A lovely combo of flavours and textures. The original recipe calls for unroasted and unsalted peanuts, but I find the roasted, salted and esily available peanuts work great. Omit or reduce the chillies if desired.


  • 1 red onion, finely chopped
  • 7 ounces cucumbers (200g)
  • 3 1/2 ounces ripe tomatoes, finely cubed (100g)
  • 3-4 tablespoons cilantro, chopped
  • 1 red chile, very finely chopped ( suit your taste)
  • 1 green chilies, very finely chopped (suit your taste)
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon oil
  • 1/2 teaspoon black pepper, freshly ground
  • 1 1/2 teaspoons chat masala
  • 125 g salted peanuts, roughly chopped
  • salt (to taste)

Mix red onion, cucumber, tomatoes, cilantro, chilli, lemon juice, oil, pepper and chaat masala in a bowl and mix well. This could be done some hours in advance as the flavours will improve.

Just before serving, add the chopped peanuts and taste if extra salt is necessary.

Fruit Salad

Preparation Time : 5to7 mins
Serves / Makes : serves3

  • 1 cup peeled skin and seed removed oranges
  • 1 cup finely chopped pineapple
  • 1cup red colour pomegrane
  • 1ts kaala namak
  • 1/2 ts pepper powder
  • 1/2 ts red chilli powder
  • 1tbl sp honey-style sweetener

Take a big bowl.Add all the fruits above said one by one.Then add the said powders.Mix gently .Oranges should not be crushed. refrigerated it. While serving add the honey and served in cups. It is a colourful and delicious salad.

Fresh Tomato Salsa

  • 4 large ripe tomatoes, seeded & -- finely chopped
  • 1 cup sweet onions -- finely chopped
  • 4 to 6 jalapeno peppers -- minced
  • 3 tablespoons fresh cilantro -- chopped
  • 1/2 teaspoon to 1 tsp. ground cumin
  • 1 teaspoon salt
  • 4 tablespoons lime juice
Combine all ingredients in a non-metallic bowl and refrigerate until ready to serve.
Optional preparation: Combine all ingredients in a saucepan and simmer 30 mins.
Allow to cool, place in non-metallic bowl and refrigerate until ready to serve.

Tofu Enchiladas
  • 14oz. enchilada sauce
  • 14oz. tomato sauce
  • 1 1/2 tablespoons garlic powder
  • 1 medium onion -- chopped
  • 2 ounces diced green chiles
  • 4 teaspoons chili powder
  • 1/2 teaspoon dried basil
  • 16 ounces White Wave Tofu, drained and -- crumbled
  • 6 ounces Soy-A-Melt, cheddar style -- grated
  • 6 ounces Soy-A-Melt, mozzarella style -- grated
  • soy oil
  • 12 corn tortillas
  • 1 ounce black olives -- sliced
  • 1/4 cup Soy-A-Melt -- grated
In a medium saucepan combine the enchilada sauce, tomato sauce, garlic powder, onion, green chiles, chili powder, and basil.
Bring to a boil then lower the heat and simmer for 15 minutes.
Combine the tofu and both Soy-A-Melt cheeses in a bowl for the filling, and mix well.
Place soy oil in a medium skillet to a 1/8" depth over medium heat.
When the oil is hot, fry the tortillas one at a time just until soft, not crisp.
Place some filling in the middle of each tortilla, top it with some sliced olives and roll it up.
Place the enchiladas in an oiled 9X13-inch baking dish seam-side down.
Preheat oven to 350 degrees.
Cover the enchiladas with the sauce and sprinkle with the 1/4 cup of Mozzarella Soy-A-Melt.
Cover and bake for 15-20 minutes.
Serve immediately.

Nacho Cheese Sauce

  • 1/4 c. flour
  • 1/4 c. nutritional yeast
  • 1 t. seasoned salt or garlic salt (or to taste)
  • 1 1/2 c. water
  • 1-2 T. diced green chile
  • Jalapeno Tabasco Sauce (the green, not the red), to taste
Put first three ingredients into small saucepan.
Whisk in water over high heat, stirring frequently.
Heat until it begins to bubble.
Allow to bubble about one minute, or until it thickens.
Remove from heat.
Whisk in chiles and Tabasco.
Great with chips.

Whole Wheat Flour Tortillas
  • 2 c. whole wheat flour
  • 1 c. white flour
  • 1 t. salt
  • 2 Tb. baking powder
  • 3 pkgs. sweet and low or other
  • 1/2 c. canola oil
  • 1/2 c. water approximate

Mix all dry ingredients in a bowl first.
Then add oil and water.
Stir with a big spoon at first and then knead until a large mass of dough feels like biscuit dough.
You can add a small amount of water if mass feels dry or add small amount of flour if it fees damp and sticky.

Break up large mass of dough into 2" balls.
Roll out balls into a large round flat shape.
Bake on a medium hot grill for 15 seconds on both sides.
There will be some dark spots to show it is cooked on each side.
Make sure you roll then out on a flour dusted rolling board.

Herb Stuffed Mushroom Caps
Serving Size: 8
  • 8 ounces fresh mushrooms
  • 1 tablespoon margarine
  • 1 tablespoon olive oil
  • 2 tablespoons green onion -- finely chopped
  • 2 tablespoons fresh parsley -- chopped
  • 1 clove garlic -- minced
  • 1/2 teaspoon salt
  • freshly ground pepper to taste
  • 1 cup herb stuffing mix
  • 1/2 cup boiling water
Wash mushrooms.
Remove and save stems.
Put caps in a shallow baking dish.
Heat margarine and oil in a medium pan.
Finely chop stems and saute with onion until soft.
Add parsley, garlic, salt, and pepper.
Cook for 1 minute.
Stir in stuffing and hot water to make a stiff mixture.
Stuff each cap and bake at 350 degrees F for 15 minutes. 

Pepper Cabbage
Serving Size : 8
  • 1 c green bell pepper -- finely chopped
  • 1 c red bell pepper -- finely chopped
  • 1/4 c green onion -- finely chopped
  • 1 1/4 c cabbage -- finely chopped
  • 1/2 c cider vinegar
  • 4 tbsp honey-style sweetener -- to taste
  • 2 tbsp water
  • 1/2 tsp salt
  • 1/2 tsp celery seed
  • 1/2 tsp mustard seed
  • pinch red pepper -- optional
Combine peppers, onion, and cabbage in a glass or ceramic bowl.
Heat vinegar, honey, water, salt, celery seed, mustard seed, and red pepper in a small saucepan until mixture comes to a boil; simmer for 5 minutes.
Pour over vegetables and stir well.
Cover and refrigerate, stirring occasionally, for several hours.

Vegetable Pot Pie

  • 1 pckg. pie crust
  • 2 tbsp. margarine
  • 2 medium onion
  • 2 tbsp. white flour
  • 2 cup vegetable broth
  • 2 cups cooked vegetables (yellow squash, mushrooms, string beans, diced carrots, etc.)
Roast all vegetables in oven for one hour.
Melt margarine in a medium saucepan.
Add onion and saute until soft and translucent about 7 minutes.
Add flour and stir until it starts to thicken.
Stirring constantly, pour vegetable broth in saucepan.
Continue stirring until sauce thickens, about 10 minutes.
Remove from heat.
Preheat oven 425 degrees.
Pour vegetables in pie crust and then sauce, cook about 35 minutes or until done.

Apple Cinnamon Compote

  • 6 apples, cored & chunked
  • 2 ripe bananas, mashed
  • 2 T. cornstarch
  • 1/4 c. raisins
  • 1/2 t. cinnamon, or to taste
Mix all ingredients thoroughly.
Put into baking dish and bake at 350 for 35 minutes
Serve unbaked.
If served unbaked, serve soon after preparing before apples brown.
Serves 4-6

Chocolate Pudding Cake

  • 1 cup flour
  • 2/3 cup sugar
  • 2 Tbsp. cocoa
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/2 cup water
  • 2 Tbsp. apple sauce
  • 1 tsp. vanilla
  • 2/3 cup brown sugar
  • 1/4 cup cocoa
  • 1 3/4 cup hot water
Mix the first eight ingredients together.
Pour into a 8" square baking pan that has been coated with cooking spray.
Mix the brown sugar and 1/4 cup cocoa.
Sprinkle over the batter.
Pour the hot water over the entire top surface.
Bake at 350 for about 45 minutes.
The topping sinks through the cake to form a pudding layer at the bottom. 

Bengali Kheer (Rice Pudding)

  • 6 cups soy milk
  • 1/4 cup rice
  • 1/2 cup raisins
  • 1/4 teaspoon cardamom powder
  • 1/2 bay leaf
  • 1/2 cup turbinado (or white) sugar

In large saucepan combine milk, rice, and bay leaf. Cook on high heat for 15 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 40 more minutes until it thickens. Remove bay leaf and add sugar, raisins, and cardamom. Refrigerate until cold. The kheer will thicken as it cools. Serves 4.

Eggless Dairyless Chocolate Cake

  • 1 c. Maple sugar, sucanat, or crystalline fructose (corn sugar )
  • 1 1/2 c. unsifted flour
  • 1/2 t. salt
  • 1/4 c. cocoa
  • 1 t. baking soda
  • 1 T. lemon juice
  • 1/3 c. oil
  • 1 t. vanilla
  • 1 c. cold water
Mix ingredients in the order given.
Pour into ungreased square cake pan.
Bake in a 350 degree oven for 30-35 minutes.
Frost or serve plain

This is a good way to treat your family or friends.

3 Major Reasons to Go Vegetarian

Stay healthy and Live longer

Protect environment and 

Stop animal cruelty 



Save animals from suffering in factory-farm conditions and from the pain and terror of slaughter.


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