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Some quick, yummy and really healthy meals and starters. Easy to make - and just a few mins to throw together.
See also Veggie Cooking Tips

VeggieBite ...
If cooking fruit and veg, lightly steam and retain the juice as part of the whole meal. Drink/eat fruit and veg the moment you have cut, juiced or "smoothied" them. Many health giving vitamins and other nutrients are lost if cut/cooked fruit and veg is left for more than even just a few minutes.

VEGAN / VEGGIE COOKBOOKS at:
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The Looking-Glass says, "Extravagance and ostentation rarely demonstrates a semblance of good taste, whether it be design, fashion or food. Life's most exquisite experiences may well only cost a few pennies and be both simple and subtle. Naturally good taste is instinctively knowing when something is right ..." ... or simply when you just have to have some more!

yummy recipe

instructions

 

spinachy cashew rice thingy
(Vegan or veggie)

 

Pour a teaspoon of olive oil in a saucepan. Cut up half an onion and add to oil in saucepan. Cook until onions go slightly transparent then add half litre of boiling water and a cup of Italian brown rice. Bring to boil and keep boiling. Do not cover! After about 8 minutes throw in some cut mushrooms. If water dries up and rice is still too hard then add some more boiling water. (takes about 15 minutes)

Bag of spinach (per person) washed. Put into another non-stick saucepan (don't add water) Cook quickly at high temperature. Drain off excess water from spinach into a mug and drink....! it's good for you!!

While the spinach is still in pan add a tablespoon and a half of extra virgin olive oil, some crushed garlic, half a teaspoon of dried chili a handful of cashews a piece of chopped ginger and nutmeg (optional) and a quartered tomato. Cook quickly for a few minutes longer while stirring it up. Fold a large tablespoon of creme fraiche (for veggies) or vegan mayonnaise into the spinach mix. Cook for one more minute.

Drain rice and serve... either all mixed up in bowls with a garnish of parsley, or as separate dishes... Accompanied with fresh organic apple and kiwi juice................. YUM!

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best spaghetti in the world thingy (divine wild mushroom version!)
Vegan or veggie

 

Boil some organic spaghetti until it is al dente (slightly firm to the bite)...Then drain.

At the same time put a wok on simmer with a tablespoon and a half of extra virgin cold pressed Italian olive oil. Throw in a couple of cloves of crushed garlic then a half teaspoon of crushed dried chili, plenty of freshly ground black pepper and salt. Now add a tablespoon of dried (or fresh chopped) parsley. Add 5 or 6 slices of succulent sun dried tomatoes - the softer the better so those in oil are preferable. Then add a handful of loosely chopped (or preferably torn) Pied de Mouton and Pied Bleu mushrooms. If these are out of season then you can use alternative strong flavoured cultivated mushrooms - whichever is available in your part of the world. Now add a tablespoon of vegan parmesan substitute or grated vegetarian parmesan style hard cheese. Leave to simmer for a couple of minutes then add just under a couple of tablespoons of cognac (Spanish brandy will do fine) and now a squirt of 1/4 lemon. Carry on simmering fro around 7 minutes. This should all be done to match the time your spaghetti is cooking so the whole thing should take no longer than around 12 minutes

Throw in the spaghetti and quickly toss it around in the wok on high for a few seconds...

Now serve in a broad dish with another sprinkling of olive oil, vegan parmesan substiture or vegetarian parmesan style hard cheese / ground black pepper and salt to taste plus a couple of fresh basil leaves on top to garnish.

Accompanied with an organic mixed green leaf salad with an Italian dressing.... And an ice cold bottle of Italian Rosato.... Once again ... YUM!

This version tastes wonderful. However if you find the wild mushroom flavours a little too heavy on the palate try the light recipe below.

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best spaghetti in the world thingy (light version plus variations)
Vegan or Veggie

 

Boil some organic spaghetti until it is al dente (slightly firm to the bite)...Then drain.

Meanwhile quickly heat up a wok with a tablespoon and a half of extra virgin cold pressed Italian olive oil. Throw in a couple of cloves of crushed garlic then a half teaspoon of crushed dried chili, salt and black pepper to taste. Now a couple of teaspoons of dried parsley. And a squirt of half a lemon.

Throw in the spaghetti and quickly toss it around in the wok...Add a couple tablespoons of vegan parmesan substitute or grated vegetarian parmesan style hard cheese ... and just before you finish add a couple of tablespoons of freshly chopped parsley.

Toss it all together and serve with another sprinkling of olive oil and grated vegetarian parmesan type cheese on top plus a couple of fresh basil leaves to garnish.

Accompanied with a green leaf salad with an Italian dressing.... And an ice cold bottle of Italian Rosato.... YUM!

Alternative flavour hits: When adding the spaghetti to the wok you can also add a dessert spoon of crushed sun-dried tomatoes.

Sprinkle a few drops of truffle flavoured olive oil to the finished dish.

Another tasty alternative is to add some blue veined vegetarian cheese like Danish Blue to the tossed spaghetti. Then, on serving add a some shaved strong veggie cheddar to the top instead of veggie parmesan type cheese. This version adds an interseting blue vein underflavour for those who really like to taste their cheeses!

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hot and spicy Omelette thingy

("one saucepan" recipe)
Veggie

 

Heat up a frying pan with 2 tablespoons of olive oil. Cut up 1 large clove of garlic, 1 small hot green chili, 2 spring onions and a small red pepper and throw it all into the hot pan.

Heat for a minute or so then add 2/3 of a tin of strained sweet corn. Add a dessert spoon of dark soy sauce.

Then, after half a minute add a handful of loosely chopped broccoli. Heat quickly and add a couple of chopped mushrooms if desired.

Add some more soy sauce.

Lay 6 small leaves of lettuce on top of the mix.

Then add 6 thin slices of your favourite hard (chedder) vegetarian cheese over the mix. Beat up 2 (or 3) unfertilized local farmstead (with no-kill policy) free range organic eggs and carefully pour the egg mixture around the edges of the pan. Lower heat and cook for a further 4 or 5 minutes until egg mixture is cooked.

Serve with large wedges of brown granary bread and unsalted butter.... and a bottle of red wine!

Ooh... yum-eee...!

 

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an amazing humous recipe - not from Greece but from Italy!
Vegan

 

400 grams. of well cooked chickpeas
100 grams of tahini (sesame cream)
1 to 2 lemons (only the juice)
1 extra large clove of garlic pulped into a paste
salt - as much as you like to taste
finely chopped fresh parsely
fresh cumin - crushed into powder
high quality Italian extra virgin olive oil
Kombu sea-weed

Boil the chickpeas for a long time with a piece of Kombu sea-weed, then mash them into a soft pulpy mixture.
In a bowl mix the tahini together with the lemon juice and the salt, than add the chickpea mixture, the garlic and the cumin.

Mix every thing together well than spread the mixture on a plate and garnish with parsley and olive oil.

Serve with warm pitta bread and dark olives

Believe me... if you get this right, you'll never taste better humous!

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creamed leek & potato soup.
Veggie or Vegan

 

OK ... soup always sounds boring but this is really satisfying, and you can adapt it to suit your mood!

4 leeks
50g butter (or vegan margarine/ non dairy spread)
4 small potatoes
150ml of water (pref. still mineral)
600ml of veg stock
fresh ground rock salt
fresh ground white pepper
Fresh parsley to garnish

First prepare the veg stock ready to add later.
Wash the leeks and chop them into small pieces - using all the parts, white and green.
Melt the butter/vegan marg in a large saucepan and add the leeks.
Cover the pan and reduce the heat so the leeks cook slowly without browning for around 5 mins.
Give the pan a shake during cooking.
Meanwhile peel potatoes and cut into small pieces.
Add after the leeks have been cooking for five minutes add the potatoes, the water and the prepared vegetable stock.
Now season to taste (add crushed dried chilli and/or one crushed clove of garlic if you wish)
Bring to the boil, then cover the pan and simmer for 25 mins.
After this pour contents into liquidiser and blend.
Warm up soup again before serving (but do not boil)
Serve with parsley on top and a sprinkling of fresh ground black pepper

mmm ...can I have another bowl please...!

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best curry in the world thingy
(banana and mushroom medium korma)

Vegan

 

First, put on a saucepan of Italian brown rice. (Boiling water in saucepan then brown rice and boil (full on) until all the water has magically dissapeared....ooooh).

Whilst the rice is on the boil, heat up a frying pan or wok with 2 tablespoons of olive oil.
Cut up 1 medium clove of garlic, half an onion and throw in the pan with half a teaspoon of medium hot dried chili.
Cook on medium heat until onions become transparent.
Add 3 large chopped mushrooms
Stir in one level dessertspoon of Medium Curry Paste (for Rogan Josh) and half a handful of loosely chopped fresh coriander.
Cook for around 2 minutes. Then stir in half a carton of coconut cream plus a handful of lambs lettuce and cook for further 4 minutes.
Then add the other of half carton of coconut cream and a small quartered tomato. Cook for about 5 minutes longer on a lowish heat adding more coconut cream if necessary. Then add 1 large green (turning yellow) banana, sliced lengthwise and chopped into thirds. Fold into the curry and cook at high heat for a further 5 mins.

Serve with the brown rice and lots of extra, fresh chopped coriander thrown on top, and perhaps a light flavored spinach bahji (that's easy... a bag of thoroughly washed spinach in a saucepan. Then boil until shrunk. Squeeze into a pulp, loosely chop then transfer to a pan with lightly fried onions and garlic in olive oil, toss around until more water has evaporated and serve.)

Oooh... go on... let's have some more...!

 

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seriously ... the better than best spaghetti thingy in the world!
Vegan

 

(This is for one ... double ingredients for two etc)

One finely chopped large garlic clove.
Less than half a teaspoon of dried chillies - or if you know what you are doing when it comes to measuring chilli heat, finely dice a small red chilli.
A tablespoon of chopped, dried organic parsley.
Four segments of sundried tomatoes in oil.
A tablespoon of organic pinenut kernels.
Two and a bit tablespoons of organic Italian olive oil.
One third of a 400g jar of basil-based pasta sauce.
Freshy ground salt and black pepper.

Throw all the above ingredients into a wok and cook on lowest heat for around 11 minutes.
Starting at the same time, boil up a handful of organic spaghetti.
When spaghetti is perfect (not too soft) thoroughly drain it and throw it in the wok. Add another splash of olive oil and toss for a minute. Serve immediately.

The taste and bite to this dish is amazing ...If you get this right it has a full, perfectly balanced flavour and is really satisfying (and like all these recipes, low fat and easily absorbed to keep you fit and healthy)

Ooohh this is so yummy!

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more interesting recipe ideas and useful gadgets ...

 

WILD FOOD!
Learn about edible and medicinal wild plants and mushroms, nature, and ecology with New York's Best-Known Naturalist "Wildman" Steve Brill.

http://www.wildmanstevebrill.com/

 

 

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See also Veggie Cooking Tips

Vegetarian Nutrition Menu
Introduction
Vitamins
Minerals
Protein Fibre E.F.As Carbohydrates
Antioxidants
Glycaemic Index
Not a lot of people know that...
Non-Veg*n Food Additives
Yum Stuff - Recipes
Veggie FAQs

Subscribe free to VeggieGlobal

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