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Elianni kung-pao with Veggie Cutlets

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

Elianni kung-pao with Veggie Cutlets
 
Recipe type: vegan
Serves: 4
Prep time:
Cook time:
Total time:
 
Enjoy this great meat substitute. Your family will be amazed!!
Ingredients
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 4 ⅔ cups unsalted vegetable stock
  • 2 Tbsp. reduced sodium soy sauce
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. cornstarch
  • 2 Tbsp. olive oil
  • 1 cup sliced onions
  • ½ cup thin red peppers strips
  • 1 ½ Tbsp. finely chopped garlic
  • ¼ Tsp. ground black pepper
  • 1 Tsp. ground ginger
  • 2 Tsp. brown sugar
  • ½ cup dry-roasted peanuts without salt
Instructions
  1. Boil 4 cups unsalted vegetable stock.
  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: 340 Fat: 17g Saturated fat: 2g Trans fat: 0g Carbohydrates: 24g Sugar: 12g Sodium: 550mg Fiber: 10g Protein: 26g Cholesterol: 0mg

 

 INGREDIENTS

  • About 48 Veggie Cutlets (152g/5.4oz)
  • 4 ⅔ cups unsalted vegetable stock
  • 2 Tbsp. reduced sodium soy sauce
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. cornstarch
  • 2 Tbsp. olive oil
  • 1 cup sliced onions
  • ½ cup thin red peppers strips
  • 1 ½ Tbsp. finely chopped garlic
  • ¼ Tsp. ground black pepper
  • 1 Tsp. ground ginger
  • 2 Tsp. brown sugar
  • ½ cup dry-roasted peanuts without salt
 Prep Time: 40 min.    Cook Time: 20 min.    Servings: 4 

INSTRUCTIONS FOR HYDRATING

  1. Boil 4 cups unsalted vegetable stock.
  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.

DIRECTIONS

  1. Hydrate Veggie Cutlets (See instructions). After draining cut in halves.
  2. Make Marinade: Combine Veggie Cutlets with soy sauce, 2/3 cup unsalted vegetable stock, vinegar, and cornstarch in a bowl.
    1. Mix together. Cover bowl and place it in a refrigerator for about 25 minutes.
  3. In a nonstick skillet, heat 1 Tbsp. olive oil, and sauté the Veggie Cutlets marinade. Remove and set aside.
  4. In the same skillet, heat 1 Tbsp. olive oil and stir-fry the onions, red peppers, and garlic. Add the Veggie Cutlets marinade, black pepper,
    1. ginger, rest of marinade sauce, vegetable stock from hydrating, sugar, and peanuts. Mix together and let simmer until sauce thickens.

NUTRITION INFORMATION PER SERVING:Calories 340, Total Fat 17g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 0mg, Sodium 550mg, Potassium 1,200mg, Total Carbohydrate 24g, Dietary Fiber 10g, Sugars 12g, Protein 26g, Vitamin A 20%DV, Vitamin C 15%DV,

Calcium 15%DV, Iron 35%DV.

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

– – – – – – – – –

You can reduce sodium content of this recipe from 550 mg to 270 mg per serving, substituting vegetable stock for water & spices:

½ Tsp. of each: cumin, garlic, onion, paprika & turmeric, powder

– – – – – – – – –

Enjoy your Veggie Cutlets recipes, adding to your meal juices or fruits with high levels of vitamin C:

Acerola (West Indian cherry), cranberry, grapefruit, guava, kiwi, lemon-lime, mango, cantaloupe-honeydew melon,

orange, papaya, pineapple, raspberry, strawberry, tangerine

Vegetable juices with: carrot, onion, bell pepper (yellow, red & green), spinach, tomato

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Vegetarian Nachos with Tomato Veggie Roll and Mushroom Pate

The Mexican food favorite has just been taken up a notch.

The unique taste resulting from addition of the veggie rolls and pates

makes this uniquely exotic gourmet dish with outstanding nutritional value.

Vegetarian Nachos with Tomato Veggie Roll and Mushroom Pate
 
Recipe type: vegan
Serves: 4
Prep time:
Cook time:
Total time:
 
The Mexican food favorite has just been taken up a notch. The unique taste resulting from addition of the veggie rolls and pates makes this uniquely exotic gourmet dish with outstanding nutritional value.
Ingredients
  • 3-1'' slices (224g) Tomato Veggie Roll, diced
  • 2 Tbsp. jalapeño pepper*, diced
  • 2 Tbsp. banana pepper*, diced
  • ¼ cup red pepper, diced
  • ¼ cup yellow or white onion, diced
  • ¼ cup tomatoes, diced
  • 20 medium pitted ripe olives, chopped
  • 6 oz (168g) tortilla chips
  • ¾ cup shredded Monterey cheese
  • 8 Tbsp. Mushroom Pâté
  • 4 Tbsp. sour cream
  • ½ Tsp. garlic powder
  • 1 Tsp. ground oregano
  • ⅛ Tsp. sea salt
Instructions
  1. Preheat oven to 350º F
  2. Vegetable mixture: mix Veggie Roll, jalapeño pepper, banana pepper, red pepper, onion, tomatoes, and olives.
  3. Place tortilla chips on the bottom and sides of a 8 x 8 x 2'' baking pan.
  4. Sprinkle ½ cheese over the chips.
  5. Layer ¾ vegetable mixture.
  6. Bake for about 10 min.
  7. Pâté sauce: Make a blend with Pâté, sour cream, garlic, oregano, and sea salt.
  8. Top with Pâté sauce and remaining cheese and vegetable mixture.
  9. For a less spicy taste, you can take out jalapeño and banana seeds.
Nutrition Information
Calories: 530 Fat: 33g Saturated fat: 11g Trans fat: 0g Carbohydrates: 39g Sugar: 6g Sodium: 860mg Fiber: 9g Protein: 18g Cholesterol: 25mg

 

Continue reading Vegetarian Nachos with Tomato Veggie Roll and Mushroom Pate

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Green and orange vegetable consumption – an indicator of longevity

No matter how many different dietary theories there are out there, pretty much everyone agrees that vegetables are “good for you”. But how good they truly are has been debated – there are plenty of observational studies linking vegetable consumption to favorable health outcomes, but other studies have made headlines by casting doubt on how powerful plant foods are for preventing disease. The data from these observational studies is often flawed simply because the majority of people in the Western world don’t eat enough vegetables to have a measurable impact on their risk of chronic disease – only about 25% of Americans eat the recommended three one-cup servings of vegetables each day.[1] Also, total vegetable consumption isn’t necessarily an accurate indicator of the healthfulness of one’s diet, since some vegetables are far more nutrient-dense than others. Of course, long-term controlled trials of consumption of a high-nutrient vegetable-based (nutritarian) diet have not yet been published (with the Nutritional Research Project, I aim to fill this gap in the medical literature). Some long-term observational studies, however, do provide clear, high-quality data demonstrating that vegetable consumption is an important factor in chronic disease prevention – a recent study on serum α-carotene levels and risk of death provides such data. Continue reading Green and orange vegetable consumption – an indicator of longevity