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Breaded veggie cutlets with potatoes & onion

Enjoy this great meat substitute. Your family will be amazed!!

 

 

4.0 from 1 reviews
Breaded veggie cutlets with potatoes & onion
 
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • For Veggie Cutlets:
  • 3 cups water
  • For hydrating: ½ Tsp. of each: cumin, turmeric, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • For coating mix:
  • 1 ½ Tsp. of each: garlic & onion powder, ground black pepper, & dried parsley
  • 1 cup dry, grated, plain breadcrumbs
  • ⅓ Tsp. sea salt
  • 2 large eggs, beaten
  • About 10'' olive oil cooking spray
  • For vegetables:
  • 1 cup eggplant, diced + 1 cup onion, sliced + 1 medium red pepper, strips + 1 medium potato, diced + 1 cup zucchini, sliced + 2 cloves garlic, minced
  • ½ Tsp. of each: parsley, paprika, oregano, & basil, ground
  • ¼ Tsp. sea salt
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 medium lime
Instructions
  1. Boil water with spices for hydrating
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.
Nutrition Information
Calories: 440 Fat: 14g Saturated fat: 2.5g Trans fat: 0g Carbohydrates: 48g Sugar: 11g Sodium: 590mg Fiber: 13g Protein: 29g Cholesterol: 95mg

Ingredients:    

For Veggie Cutlets:

  • 3 cups waterFor
  • hydrating: ½ Tsp. of each: cumin, turmeric, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)

For coating mix:

  • 1 ½ Tsp. of each: garlic & onion powder, ground black pepper, & dried parsley
  • 1 cup dry, grated, plain breadcrumbs
  • ⅓ Tsp. sea salt
  • 2 large eggs, beaten
  • About 10” olive oil cooking spray

For vegetables:

  • 1 cup eggplant, diced + 1 cup onion, sliced + 1 medium red pepper, strips

+ 1 medium potato, diced + 1 cup zucchini, sliced + 2 cloves garlic, minced

  • ½ Tsp. of each: parsley, paprika, oregano, & basil, ground
  • ¼ Tsp. sea salt
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 medium lime

Continue reading Breaded veggie cutlets with potatoes & onion

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Vegetarians

About vegetarians, their diets and the vegetarianism lifestyle

We are aware that when we decide to change our lifestyle and whether we are influenced by social, family or a conviction, we are entering in a plane where we might be discriminated, criticized, or admired, experiencing an endless social pressure that can create confusion.

The best answer for all the dilemma is to learn to listen to our body, a powerful machine designed to live in harmony, in a way that the results will be reflected in it.

Surely more than once you heard someone was a vegetarian. But, what does that imply? Is it the same as being a vegan (See our post What it is to be vegan on ).

The truth is that no. There are differences between both types of diet. Likewise, among vegetarians you can also find some of them.

The word vegetarian was first heard in 1842 in the British Vegetarian Association and its meaning is “full, healthy, fresh and lively.” Those who practice it say that it is not only a fruit and vegetable-based diet, but choosing a lifestyle often accompanied by behaviors, activities, and ways of seeing life. All of them out of health driving force, respect for animal life, and sustainability concerns. Continue reading Vegetarians

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What it is to be vegan

Vegan, vegetarian and veganism

Veganism refers to the practice of refraining from the use and consumption of animal products, no matter the form.

Vegans eat a lot of fruits, vegetables, grains and beans. Vegan meals contain no cholesterol and are usually rich in fiber.

Veganism is classified by categories:

  • The dietary vegans:
    • Out of health motivation
  • The ethical vegans:
    • Out of respect for animal life
  • The environmental veganism:
    • Based on the premise that the capture or industrial animal husbandry as well as being detrimental to the environment is unsustainable

Veganism is a complex issue for many, perhaps for lack of knowledge about it.

Its purpose is to achieve a complete welfare for the human: physical, mental, spiritual, and social. An issue that covers everything around us including animal protection. Continue reading What it is to be vegan

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Veggie cutlets with tomato sauce

Vegan recipa, veggie cutlets with tomato sauce

Enjoy this great meat substitute. Your family will be amazed!!

Veggie cutlets with tomato sauce
 
Serves: 4 (1 ½ cup each)
Prep time:
Cook time:
Total time:
 
Enjoy this great meat substitute. Your family will be amazed!!
Ingredients
  • 4 ½ cups water
  • For hydrating: ½ Tsp. of each: chili, cumin, garlic, & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. olive oil
  • ½ cup of each: red & green bell peppers, chopped
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • ½ medium lime
  • 2 cups no salt added tomato sauce
  • 1 Tsp. of each: basil, oregano, & paprika, ground
  • ¼ Tsp. ground black pepper
  • ½ Tsp. sea salt
Instructions
  1. Boil water with spices for hydrating
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula. Set aside liquid.
Nutrition Information
Calories: 280 Fat: 12g Saturated fat: 1.5g Trans fat: 0g Carbohydrates: 23g Sugar: 12g Sodium: 320mg Fiber: 12g Protein: 22g Cholesterol: 0mg

 

INGREDIENTS

  • 4 ½ cups water
  • For hydrating: ½ Tsp. of each: chili, cumin, garlic, & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 3 Tbsp. olive oil
  • ½ cup of each: red & green bell peppers, chopped
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • ½ medium lime
  • 2 cups no salt added tomato sauce
  • 1 Tsp. of each: basil, oregano, & paprika, ground
  • ¼ Tsp. ground black pepper
  • ½ Tsp. sea salt
 Prep Time: 10 min.    Cook Time: 35 min.    Servings: 4 

Continue reading Veggie cutlets with tomato sauce

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Breaded veggie cutlets with baked vegetables

Enjoy this great meat substitute. Your family will be amazed!!

Breaded veggie cutlets with baked vegetables
 
Serves: 4
Prep time:
Cook time:
Total time:
 
Enjoy this great meat substitute. Your family will be amazed!!
Ingredients
  • For Veggie Cutlets:
  • 3 cups water
  • For hydrating: ½ Tsp. of each: cumin, turmeric, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • For coating mix:
  • 1 ½ Tsp. of each: garlic & onion powder, ground black pepper, & dried parsley
  • 1 cup dry, grated, plain breadcrumbs
  • ⅓ Tsp. sea salt
  • 2 large eggs, beaten
  • ¾ cup soymilk, plain
  • About 15'' olive oil cooking spray
  • For vegetables:
  • 1 cup eggplant & 1 medium potato, diced
  • 1 cup of each: onion & zucchini, sliced
  • 1 medium red pepper, strips
  • 4 cloves garlic, minced
  • ½ Tsp. of each: parsley, paprika, oregano, & basil, ground
  • ¼ Tsp. sea salt
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 medium lime
Instructions
  1. Boil water with spices for hydrating
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.
Nutrition Information
Calories: 480 Fat: 16g Saturated fat: 2.5g Trans fat: 0g Carbohydrates: 51g Sugar: 12g Sodium: 620mg Fiber: 14g Protein: 30g Cholesterol: 95mg

 

INGREDIENTS

For Veggie Cutlets

  • 3 cups water
  • For hydrating:
    • ½ Tsp. of each: cumin, turmeric, garlic & onion, powder
  • About 48 Veggie Cutlets (152g/5.4oz)
  • For coating mix:
    • 1 ½ Tsp. of each: garlic & onion powder, ground black
    •  pepper & dried parsley
  • 1 cup dry, grated, plain breadcrumbs
  • ⅓ Tsp. sea salt
  • 2 large eggs, beaten
  • ¾ cup soymilk, plain
  • About  15” olive oil cooking spray

For vegetables:

  • 1 cup eggplant & 1 medium potato, diced
  • 1 cup of each: onion & zucchini, sliced
  •  1 medium red pepper, strips
  • 4 cloves garlic, minced
  • ½ Tsp. of each: parsley, paprika, oregano, & basil, ground
  • ¼ Tsp. sea salt
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 medium lime

Continue reading Breaded veggie cutlets with baked vegetables

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Mediterranean sandwich with red pepper-olive pate & meditterranean vegiie roll

Bring excitement to your lunch sandwich with our Red Pepper-Olive Pate spread and our Mediterranean Veggie Roll.

Mediterranean sandwich with red pepper-olive pate & meditterranean vegiie roll
 
Recipe type: vegan
Serves: 4 (1 sandwich each)
Prep time:
Total time:
 
Bring excitement to your lunch sandwich with our Red Pepper-Olive Pate spread and our Mediterranean Veggie Roll.
Ingredients
  • 8 Tbsp. Red Pepper-Olive Pâté
  • 8 slices (28g each) multi-grain bread, toasted
  • 2 cups fresh baby spinach
  • 12-1/4’’slices (224g) Mediterranean Veggie Roll
  • 2 medium (246g) sliced tomatoes
  • 1 medium (110g) sliced onion
  • ¾ cup sliced cucumber
Instructions
  1. Spread Red Pepper-Olive Pâté on bread.
  2. Top bread bottom with baby spinach and Mediterranean Veggie Roll.
  3. Add the rest of ingredients.
Nutrition Information
Calories: 400 Fat: 19g Saturated fat: 4g Trans fat: 0g Carbohydrates: 37g Sugar: 9g Sodium: 600mg Fiber: 12g Protein: 19g Cholesterol: 0mg

 

INGREDIENTS

  • 8 Tbsp. Red Pepper-Olive Pate
  • 8 slices (28g each) multi-grain bread, toasted
  • 2 cups fresh baby spinach
  • 12-1/4’’slices (224g) Mediterranean Veggie Roll
  • 2 medium (246g) sliced tomatoes
  • 1 medium (110g) sliced onion
  • ¾ cup sliced cucumber

Continue reading Mediterranean sandwich with red pepper-olive pate & meditterranean vegiie roll

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Stuffed tomatoes with mediterranean veggie roll & peppercorn pate

Try this Stuffed Tomato Recipe with our Mediterranean Veggie Roll and Peppercorn Pate, ideal for a healthy meal or a great introduction to your main course.

Stuffed tomatoes with mediterranean veggie roll & peppercorn pate
 
Recipe type: vegan
Serves: 4
Prep time:
Total time:
 
Try this Stuffed Tomato Recipe with our Mediterranean Veggie Roll and Peppercorn Pate, ideal for a healthy meal or a great introduction to your main course.
Ingredients
  • 4 large ripe tomatoes
  • 2 cups shredded romaine lettuce
  • 2 cups spinach leaves
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • ½ Tsp. ground basil
  • ½ Tsp. garlic powder
  • ¼ Tsp. sea salt
  • 1 medium lime
  • 1 cup diced onion
  • 1 cup diced red pepper (roasted if desired)
  • 3-1’’slices (224g) Mediterranean Veggie Roll, diced
  • 1 medium (150g) Hass avocado, diced
  • 2 Tbsp. sliced raw almonds
  • 3 Tbsp. low sodium chopped ripe olives
  • 8 Tbsp. Peppercorn Pâté
  • 2 Tbsp. fresh parsley leaves
Instructions
  1. Cut off top of each tomato and scoop out pulp from tomatoes. Chop the pulp. Set aside.
  2. Salad: In a large bowl stir together pulp, lettuce, spinach leaves, 1 Tbsp. vinegar, oil, ¼ Tsp. basil, ¼ Tsp. garlic powder, and ⅛ Tsp. sea salt. Squeeze lime juice and toss to coat. Divide salad among 4 dinner plates.
  3. In a medium bowl combine rest of ingredients, except for parsley. Stuff tomatoes. Sprinkle parsley on top. Serve with the salad.
Nutrition Information
Calories: 320 Fat: 22g Saturated fat: 3.5g Trans fat: 0g Carbohydrates: 23g Sugar: 12g Sodium: 460mg Fiber: 12g Protein: 11g Cholesterol: 0mg

 

 Prep Time: 20 min.    Servings: 4 

NUTRITION INFORMATION PER SERVING:Calories 320, Total Fat 22g, Saturated Fat 3.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 460mg,Potassium 1,160mg, Total Carbohydrate 23g, Dietary Fiber 12g, Sugars 12g, Protein 11g, Vitamin A 120%DV, Vitamin C 130%DV,Calcium 8%DV, Iron 15%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving.