50 Incredible Vegetarian/Vegan Recipes!
Dear Friends,
Here are 48 videos and four written recipes for your vegan/vegetarian palates. I have done this research, put effort into all of this to help give you a kick-start to start your compassion diet.
People often like to say meatless foods have no taste, but that is absolutely not true. Here are delicious recipes for you to try and incorporate into your routine. They are not hard to learn and cook. They just need a little practice. Practice makes perfect like anything you are good at….
YOUR CHOICE OF FOODS SHOULD ARISE FROM COMPASSION ALSO.
Excuses of food that is vegan/vegetarian are not delicious are just weak justifications for our ignoring the slaughter of animals who are mostly likely abused before they are eaten also. Please let’s stop eating animals. Their sufferings are a direct result of us not going vegetarian. We should stop saying it’s hard.
What’s the point on one hand you attend teachings on compassion, recite sacred mantras and dedicate your merits that all sentient beings do not suffer when your meals consisted of slaughtered animals?? Doesn’t make sense at all does it?
Families/friends cannot pressure you to eat meat at gatherings as they have to respect your diet. Families/friends have tried to get you to do many other things that you ignored in the past, so why be selective now?
Regarding becoming weak when you eat vegetarian diet is also not true, it is learning how to get the right nutrition/proteins by mixing and matching. Eating too much meat can create serious conditions such as gout also. Meat is very dangerous. Dangerous to your body and dangerous to your karma. Dangerous for your clear conscience.
Watch the videos below and start your diet. Your diet and what you put into your mouth SHOULD ARISE FROM COMPASSION ALSO. Be an example of spirituality by what you eat. You can start that right now. Don’t talk love, compassion, heal the world, attainments, meditation when you eat/desire/crave for meat using sad excuses that everyone can see through.
Easy equation, you eat meat=animals need to be savagely butchered.
I have posted many videos on how animals are treated before they are butchered and how they are butchered under this same category. Take a look. If you can’t watch, then don’t eat meat. If you can watch, then that is all the reason to stop eating their bodies. Would you like others to eat, savour, enjoy and chew on your body?? You couldn’t even stand the prick of a needle, let alone, being chopped up and eaten. Do onto others as you would they do to you.
Please learn vegetarian/vegan cooking… I want to help your health, your lifestyle, our planet and animals. Be kind to yourself. Be nice to your body. Be nice to the bodies of all animals. Do not let suffering continue. It is in your hands.
Om Mani Peme Hung.
The videos are wonderful; showing us how to cook delicious, natural, nourishing foods. If you come across other videos I did not post or recipes, put it up in the comments section and perhaps I will include here. Please give me good news, that you will use these recipes and start today and from now on.
Much love, care and begging you to be kind,
Tsem Rinpoche
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https://video.tsemtulku.com/videos/v20495295kgysxjPz.mp4
(1) Vegetarian Recipe – Indian – Aloo Gobi by Manjula
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https://video.tsemtulku.com/videos/v204961168kkb8Y5j.mp4
(2) Vegetarian Recipe – Vegetables – Asparagus Subzi
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https://video.tsemtulku.com/videos/v20496100MQBeCRz7.mp4
(3) Vegetarian Recipe – Burger – Lentil Walnut Veggie Burgers
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https://video.tsemtulku.com/videos/v204960924bsr4pxj.mp4
(4) Vegetarian Recipe – Salad – Betty’s Colorful Chickpea Salad
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https://video.tsemtulku.com/videos/v20496072byt2sFcR.mp4
(5) Vegetarian Recipe – Pizza – Vegetarian Pizza
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https://video.tsemtulku.com/videos/v20496080cPtMwT58.mp4
(6) Vegetarian Recipe – Dips – Edamame Guacamole
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https://video.tsemtulku.com/videos/v204957437tdRyGCy.mp4
(7) Vegetarian (Vegan) Recipe – Tofu – Breakfast Tofu Scramble
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https://video.tsemtulku.com/videos/v204960602awHz8js.mp4
(8) Vegetarian (Vegan) Recipe – Stew – French Ratatouille
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https://video.tsemtulku.com/videos/v20495797ybfarBqp.mp4
(9) Vegetarian Recipe – Soup – Hazelnut Pumpkin Soup
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https://video.tsemtulku.com/videos/v204965289QZnpgKe.mp4
(10) Vegetarian Recipe – Indian – Aloo Matar (Potatoes with Peas)
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https://video.tsemtulku.com/videos/v204957956NAGRgRk.mp4
(11) Vegetarian Recipe – Crust – Whole Wheat Pie Crust
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https://video.tsemtulku.com/videos/v20495792mWJzBe3A.mp4
(12) Vegetarian (Vegan) Recipe – Dips – Hummus Recipe Chickpeas Spread Yummy
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(13) Vegetarian (Vegan) Recipe – Burger – Lentil Burger Recipe
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https://video.tsemtulku.com/videos/v20495762xaMZcWyD.mp4
(14) Vegetarian Recipe – Soup – Lentil Soup
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https://video.tsemtulku.com/videos/v20496736Ka4TAKxz.mp4
(15) Vegetarian Recipe – Dips – Low Fat Hummus
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https://video.tsemtulku.com/videos/KwMGgAjxkNA.mp4
(16) Vegetarian (Vegan) Recipe – Pizza
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(17) Vegetarian (Vegan) Recipe – Dips – Pumpkin Hummus
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https://video.tsemtulku.com/videos/nJxXtRA3eWE.mp4
(18) Vegetarian Recipe – India – PURI for Pani Puri
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https://video.tsemtulku.com/videos/v20496816kkCHAm6G.mp4
(19) Vegetarian (Vegan) Recipe – Quiche – Asparagus, Spinach & Mushroom Quiche
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https://video.tsemtulku.com/videos/v20496828jfjdHgaj.mp4
(20) Vegetarian (Vegan) Recipe – Pasta – Raw Lasagna
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https://video.tsemtulku.com/videos/v20496939N7ydaBhN.mp4
(21) Vegetarian (Vegan) Recipe – Dips – Raw Sour Cream
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https://video.tsemtulku.com/videos/v20496853swk3qAPP.mp4
(22) Vegetarian Recipe – Kebab – Tofu Kabobs and Edamame (Part 1)
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(23) Vegetarian Recipe – Kebab – Tofu Kabobs and Edamame (Part 2)
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(24) Vegetarian Recipe – Thai Spicy Basil
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(25) Vegetarian Recipe – Thai/Soup – Thai Tom Kha Soup
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https://video.tsemtulku.com/videos/v20495917nrNd56WQ.mp4
(26) Vegetarian (Vegan) Recipe – Mexican – Quesadilla
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https://video.tsemtulku.com/videos/v20496591R3scRfyQ.mp4
(27) Vegetarian (Vegan) Recipe – Tofu & Potato – Breakfast
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(28) Vegetarian (Vegan) Recipe – Pasta – “Creamy” Asparagus Pasta
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(29) Vegetarian (Vegan) Recipe – Fillet – Fillet O’ Tofu
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https://video.tsemtulku.com/videos/v20495752dWApDqGZ.mp4
(30) Vegetarian (Vegan) Recipe – Bread Pudding
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https://video.tsemtulku.com/videos/Vegan_Tofu_Scramble.mp4
(31) Vegetarian (Vegan) Recipe – Tofu – Scrambled Tofu
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(32) Vegetarian (Vegan) Recipe – Cake – Chocolate Mint Cake
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https://video.tsemtulku.com/videos/v20495704ds2dged6.mp4
(33) Vegetarian (Vegan) Recipe – Cake – Cupcakes Icing (1 of 2)
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(34) Vegetarian (Vegan) Recipe – Cake – Cupcakes Batter (2 of 2)
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(35) Vegetarian (Vegan) Recipe – Cake – Cupcakes
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(36) Vegetarian (Vegan) Recipe – Dips – Dinner Party – Chickpea Appetizers
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(37) Vegetarian (Vegan) Recipe – Samosa – Potato and Spinach Samosa
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(38) Vegetarian (Vegan) Recipe -Potato – Potato Recipe Mediterranean
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(39) Vegetarian (Vegan) Recipe – Pasta – Spaghetti
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(40) Vegetarian (Vegan) Recipe – Pasta – Sweet Potato Gnocchi with Basil Pinenut Pesto
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(41) Vegetarian (Vegan) Recipe – Pasta – Tempeh Bolognese with Spaghetti Fruit
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(42) Vegetarian (Vegan) Recipe – Tofu – Tofu Scramble
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(43) Vegetarian Recipe – Indian/Chinese – Vegetable Manchurian
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(44) Vegetarian Recipe – Rice – Vegetable Paella
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(45) Vegetarian Recipe – Stew – Vegetarian Tempeh Bourguignon
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Part 1
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]https://video.tsemtulku.com/videos/VnKiqcSTwxw.mp4
Part 2
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(46) Vegetarian Recipe – Vegetarian Shepherds Pie
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(47) Vegetarian Recipe – Quiche – Veggie Tofu Quiche
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(48) Vegetarian Recipe – Indian – Whole Green Mung Daal
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(49) Tasty Vegan Potato Hash
This makes for a scrumptious vegan breakfast or brunch.
Ingredients:
- 2 Tablespoons extra-virgin olive oil
- 1 pound organic frozen hash browns
- 3-5 scallions, minced
- 6 ounces tempeh bacon, cut into 1/2″ pieces
- 2 Tablespoons capers
- 1/4 – 1/2 cup cashew sour cream (*see easy recipe below), or use store-bought vegan sour cream
- 1 Tablespoon whole-grain Dijon mustard
- Sea salt and freshly ground black pepper, to taste
Direction:
- Heat the oil in a large skillet. Add frozen hash browns and scallions and saute over a medium flame, covered, until the potatoes begin to brown on the bottom. Flip and brown again.
- Meanwhile, combine all remaining ingredients in a medium bowl. Add the sour cream mixture to the browned hash browns and cook just long enough to heat, about 3 minutes. Salt and pepper to taste.
Serves: 2-3
(50) Cashew Sour Cream…
Combine the following ingredients in a blender and process until smooth:
- 1 cup cashews
- 1 Tbsp. miso
- 1-2 Tbsp. lemon juice, or to taste
- 1-2 Tbsp. apple cider vinegar, or to taste
- 1 tsp. sea salt
- fresh water, to desired consistency (add slowly!!)
Variations:
- Add crumbled and pre-steamed tempeh
- Try grated sweet potatoes — or a mix of both!
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VegYum Mac & Cheeze
Serves: 3
Ingredients:
- 8-10 Oz Whole Wheat Rotini
- 2 Cups Steamed Broccoli Florets
- 2 Pieces of Bread, toasted and ground to breadcrumbs
- 1 Cup Peeled, Finely Chopped Potatoes
- 1/4 Cup Peeled, Finely Chopped Carrots
- 1 Cup Water
- 1/3 Cup Raw Cashews
- 1 Tbs Miso (any kind, I like red)
- 1 Tbs Tahini
- 1 Tbs Lemon Juice (sub: 2 tsp White Wine Vinegar)
- 1/2 tsp Dijon Mustard
- 1/3 Cup Earth Balance Margarine
- 1/3 Cup Nutritional Yeast
- 1 to 1 1/2 tsp Salt
- Black Pepper to taste
- Paprika for sprinkling
Direction:
- Preheat oven to 350º
- Heat a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- Meanwhile, steam broccoli and set aside. Can use my rice cooker. Simply put the florets in the cooker with 2-3 Tbs of hot water and turn the cooker on. Broccoli will be bright green and tender-crisp when done. Don’t forget about it in there–it’ll finish cooking before the rice cooker clicks off, so if you forget about it, you’ll overcook your broccoli. Mine takes less than 10 minutes to cook.
- Make sure the carrots and potatoes are chopped very small; this will reduce the cooking time greatly. Place the chopped potatoes and carrots in small sauce pan that has a lid. Add the 1 cup of water. Boil covered until tender, 10-15 minutes.
- While the potatoes and carrots are cooking, add the remaining ingredients to the blender (cashew, miso, lemon juice, mustard, earth balance, nut. yeast, salt and pepper). Once potatoes and carrots are done cooking, add them and their cooking water to the blender as well. Blend until VERY smooth. If needed, add soymilk or water 1 Tbs at a time to thin. Taste for seasoning.
- Toast the bread and process into crumbs.
- Toss the cooked pasta and broccoli with the sauce. Place in a casserole dish and top with breadcrumbs, black pepper, and paprika.
- Bake for 25 minute at 350º F until browned and bubbly. Serve.
Low Calorie Vegan Snacks
Hi could you give any guidance on low fat snacks. I love grazing but do not have a large budget. I actually want to lose weight.
A question that I often am asked is for some low-calorie Vegan snack ideas. While it may be easier to cut back on calories as a vegan, we are still guided by this basic formula – gaining or losing weight is eating above or below your daily maintenance caloric intake – the amount of calories you need per day to maintain your current weight.
Losing Weight
1 Pound = Around 3500 Calories. This means that to lose 1 pound a week, you would need to eat 500 calories less than your maintenance calories. This works as a general rule, but as always there is more to it – A Calorie is not just a calorie.
Here are some snacks that I enjoy that help with my cravings:
- 1/4 cup hummus + 1/2 of a Pita bread pocket = ~150 calories
- 14 Baby Carrots = ~35 calories
- Celery + 3/4 oz of peanut butter = ~130 calories
- Silk Soy yogurt = ~ 150 calories
- 1 Cup Soup = ~125 calories
- 6 Dried Apple Rings = ~100 Calories
- 3 Cups Air-popped Pop Corn = ~ 93 calories
- 2 Cups Concord Grapes = ~120 calories
- 2 Cups Strawberries = ~100 calories
- 2 Cups Diced Watermelon = ~100 calories
- 3 Plums = ~100 calories
- 3 Peaches = ~100 calories
- 1 Vegan Boca Burger = ~70 calories
- 1 Tofutti Cutie = 130 calories
- 6 teaspoons brown sugar + 1 Apple cored, baked = ~140 calories
Other Low Calorie Options
Look at the calories in different vegetables that you really enjoy (Like a Red Bell Pepper ~ 30 calories) and look for something healthy that you could pair it with for extra flavor like hummus or a low calorie dip.
Accidentally Low-Calorie Vegan
You may also want to check out the 100-calories snack packs. Many of them are Accidentally Vegan, just be sure to read the labels.
Stopping the Cravings
The problem with any snacks around 100 calories is that they won’t leave you satisfied for long. Some of the tricks that I’d suggest are eating snacks that contain protein or by drinking a full glass of unsweetened tea or water 5-10 minutes before eating any of these snacks. These will both help to not leave your stomach feeling empty after eating the snack and will make it much less likely that you’ll go back for more.
from: http://www.vegan-food.net/
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Italian Stuffed Crepes (Vegan.com Top 10 Recipe, 2008)
Buy the book from Amazon.com – http://astore.amazon.com/vegancommini-20/detail/1570670552/From Bryanna: Crepes, or crespelle, may not be the first thing that comes to mind when Italian food is mentioned, but they have been enjoyed for centuries in Italy, even by the Medicis, and you will find the Italian way with them ideal for simple family meals and for entertaining. Crepes have been made in Italy with many different types of flours. They are particularly popular in Tuscany. In Emilia Romagna and Piedmont, they are called cannelloni, or they are folded into triangles and called fazzoletti, after the folded black handerkerchiefs that older farm women still wear on their heads. In southern Italy they are often referred to as manicotti. Filled crepes that are cut into short lengths and baked are called bocconcini, which means “little mouthfuls”. Crespelle “cakes”, or timbali, are crepes stacked with filling in between and cut into wedges.
CRESPELLE RIPIENE VEGAN (VEGAN STUFFED ITALIAN CREPES)
Serves 6 (This recipe can be made soy-free)
INGREDIENTS:
1 recipe (12) Crespelle (Italian Crepes) (see recipe below)
1 recipe medium-thick Besciamella Sauce (see recipe below)
OR a Marinara Sauce (light italian tomato sauce) (your favorite)
( Variation: you can layer Besciamella Sauce over the Marinara Sauce, for a really special dish)
about ½ cup Galaxy Foods Vegan Soy Parmesan (or soy-free Parma!– http://eatintheraw.com/ )
SPINACH AND “CHEESE” FILLING:
INGREDIENTS:
This recipe can be made soy-free if you use the Almond Ricotta.
2 onions, minced
1 tablespoon extra-virgin olive oil
2 lbs. fresh cleaned spinach (or other greens) OR 2 10 oz. pckgs. chopped frozen spinach (or other greens)
1½ cups Tofu-Cashew Ricotta OR Almond Ricotta (see recipes below)
4 to 6 tablespoons Galaxy Foods Vegan Soy Parmesan (or soy-free “Parma!”)
salt, freshly ground pepper and nutmeg to taste
DIRECTIONS:
Saute the onions in the olive oil in a non-stick skillet until they are soft and starting to brown (adding a tiny bit of water as needed, to keep from sticking).
Meanwhile, place the fresh spinach in boiling water until it is completely wilted, then drain, squeeze dry and chop it, OR, if using frozen spinach, thaw it thoroughly (you can quick-thaw it by placing the whole carton in the microwave for 5 minutes) and squeeze it as dry as possible.
Mix the spinach in a bowl with the cooked onions, ricotta, soy Parmesan, and salt, pepper and nutmeg to taste. (It should be strongly seasoned.)
Preheat the oven to 425°F.
Place a generous amount of filling down the center of each crepe and roll it up. Place the rolls in an oiled baking dish. (You can prepare the crepes up to this point several hours ahead of time.) Pour a little of the sauce you are using over the crepes, sprinkle with soy Parmesan or alternate, and bake 20 minutes. Serve with more sauce on the side. (Or, if you prefer, bake the crepes with a generous amount of sauce and do not serve with sauce on the side.)
(To make fazzoletti, spread 2 or 3 tablespoons filling over one half of the crepe, fold over the other half, then fold the whole thing in half to make a triangle. Stand the fazzoletti up in the oiled baking pan or casserole with their points sticking upwards. Dab a little margarine on the point of each fazzoletti. Bake about 20 minutes and serve the sauce on the side.)
STUFFED CREPE RECIPE COMPONENTS:
CRESPELLE VEGAN (VEGAN CREPES)
Makes 12
This recipe can be made soy-free.
Crespelle can be made ahead (even frozen), and they make an elegant dinner dish for company or special occasions, such as Easter dinner. These vegan crespelle are nice and tender, thin but not fragile, roll well, and have a delicate flavor.
INGREDIENTS:
1 tablespoon powdered egg replacer (Ener-G and Orgran are the preferred brands)
¼ cup water
1 cup unbleached white flour or wholewheat pastry flour
¾ cup plus 1 tablespoon water
½ cup nondairy milk
¼ cup chickpea flour or soy flour
2 tablespoon nutritional yeast flakes
2 teaspoons sugar
½ teaspoon baking powder
½ teaspoon salt
a pinch EACH of white pepper and freshly-ground nutmeg
DIRECTIONS:
Mix the water and egg replacer in a blender until frothy. Add the remaining ingredients to the blender and beat for one minute. The batter should be like heavy cream. (This can be made ahead, but the batter does not require resting for 30 minutes, as many crepe batters do.)
Crespelle are made like ordinary crepes. Heat a nonstick 8″ skillet over medium-high heat and wipe it lightly with oil before making each crepe. Use 3 tablespoons of batter per crepe (stirring the batter before you make each crepe), rolling and tilting the pan until it evenly covers the bottom. Cook for a few seconds, or until the top looks dry. Carefully loosen the crepe with a spatula and flip it over. After a few seconds the other side should be dry. Fold into quarters or roll like a jelly roll and place on a plate (or leave them flat if you are going to stack them with filling). If you are going to use the crepes shortly, cover them with a clean tea towel.
Either fill the crepes and serve according to the specific recipe directions, or let them cool and place in a plastic bag or rigid container (with pieces of waxed paper in between each crepe) and refrigerate for up to 3 days, or freeze them for future use (thaw thoroughly before filling).
RICOTTA DI SOYA (TOFU RICOTTA) makes 3½ cups
This mixture is very similar to the creamy full-fat ricotta used in Italy, which bears little resemblance to the watery, grainy ricotta available to most North Americans. It’s so creamy that you can use it as a spread on bread, or a filling for crespelle (crepes), or even in desserts.
INGREDIENTS:
2 (12.3 oz.) boxes extra-firm SILKEN tofu, crumbled
½ cup + 2 tablespoons raw cashew pieces, ground very fine in a coffee/spice mill or mini-chopper
2 tablespoons plus 1 teaspoon fresh lemon juice
½ teaspoon salt
DIRECTIONS:
In a food processor, mix about 3 cups of the crumbled tofu, the ground cashews, the lemon juice and salt until they are VERY smooth. Then crumble in the remaining tofu and process again. The resulting mixture should be mostly smooth, but with a little graininess– it doesn’t have to be like cream cheese.
Scoop the “ricotta” into a plastic container and refrigerate. It firms up when chilled.
ALMOND “RICOTTA”
Makes about 2½ cups
Soy-Free.
This is a tasty vegan “ricotta”– the almond milk has a clean, mild taste.
1 cup hot water
½ cup whole blanched almonds
1 cup cold water
4 teaspoons fresh lemon juice
4 tablespoons cornstarch (if you’re allergic to corn, you can use wheat starch, or use 6 tablespoons white rice flour)
1 tablespoons oil
1 teaspoon maple syrup
½ teaspoon salt
DIRECTIONS:
Place the hot water and almonds in the blender and blend until a very smooth “cream” results– be patient! It cannot be grainy. Add the rest of the ingredients and blend again well.
Pour the mixture into a medium, heavy-bottomed saucepan and stir constantly over medium-high heat until it thickens and comes to a boil. Turn the heat down to medium and cokk 1 minute more, stirring.
MICROWAVE OPTION: Pour the mixture into a large microwave-safe bowl or beaker. Microwave 2 minutes on HIGH. Whisk. Microwave 1 to 2 minutes more, or until thickened.
Scrape the mixture into a container and let it come to room temperature. Beat it with a whisk or electric mixer. Cover and chill. When it is chilled and firm, mash and stir it with a fork, until it has some texture. Refrigerate.
DAIRY-FREE BECHAMEL OR WHITE SAUCE
makes 2 cups
This sauce can be made soy-free– see the end of the recipe.
This rich-tasting sauce is actually quite low in fat. It can be used as an all-purpose white sauce in all of your cooking, and as a topping for Greek dishes, such as vegetarian moussaka, and even as a substitute for melted cheese in many casseroles. In Italy, this type of sauce is used on lasagna rather than the heavy melted cheeses in American-style lasagne.
I think this formula is a great improvement upon vegan white sauces made completely with soymilk, which I find too sweet. The tofu (or cashews) and broth cube add richness without much fat.
INGREDIENTS:
2 tablespoons dairy-free margarine or extra-virgin olive oil
1½ to 3 tablespoons unbleached flour (depending on thickness desired)
BLENDED MIXTURE:
1 cup soy, almond, or rice milk
½ cup extra-firm SILKEN tofu or regular medium-firm tofu, crumbled
½ cup water
1 “chicken-style” vegetarian broth cube (or enough for 1 cup of liquid), crumbled
½ teaspoon salt
a large pinch EACH of freshly-grated nutmeg and white pepper
DIRECTIONS:
Place all of the Blended Mixture ingredients, EXCEPT the nutmeg and pepper, in the blender and blend until VERY smooth. Set aside.
Melt the margarine in a medium, heavy saucepan and whisk in the flour. Whisk it over medium-high heat for a few minutes, but remove from heat before it starts to change color (you want a white “roux”). Scrape this into the Blended Mixture and blend for a few seconds, then pour the mixture back into the pot. Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes. Whisk in the nutmeg and pepper.
MICROWAVE OPTION: Melt the margarine in a large microwave-safe bowl or 1 qt. Pyrex measuring beaker on HiGH for 45 seconds. Whisk in the flour and microwave on HIGH 2 minutes. Scrape this into the Blended Mixture and blend briefly, then pour it back into the bowl or beaker, or pour in the Blended mixture and mix with a hand immersion blender until smooth. Microwave on HIGH for 2 minutes. Whisk. Microwave for 2 more minutes. Whisk. Microwave for 2 minutes more. Whisk in the nutmeg and pepper. IF DOUBLING THE RECIPE, use a larger bowl and increase the cooking time to 3 minutes each time.
To make this sauce very low-fat: leave out the margarine and simply cook the flour in a dry pan or microwave until it just starts to change color. You can use reduced fat tofu and soymilk, too, if you like.
To make this sauce soy-free: omit the tofu; use ¼ cup more rice or almond milk (1¼ in total) and use ¼ cup raw cashews instead of the tofu. Since the cashews have a thickening effect, use less flour. Use only 2 teaspoons soy-free and dairy-free margarine, or use olive oil.
To make this sauce wheat-free: add the melted margarine or olive oil directly to the blended mixture, along with 1 to 4 tablespoons white rice flour (or mochiko flour, also known as sweet/glutinous rice flour) in stead of the wheat flour (so you omit the first cooking step). 4 tablespoons makes a very thick sauce.
NOTE: Sauces made with mochiko flour (also called sweet or glutinous white rice flour—though it contains no gluten!) (see under Wheat-Free above) are excellent for freezing (for instance, if you freeze a prepared but not baked lasagne), because the sauce will not separate when thawed.
From: http://www.vegan.com/recipes/vegancom-top-10-recipes-of-2008/italian-stuffed-crepes-vegancom-top-10-recipe-2008/
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Below extracted from: http://www.vegetarians-cooking.com/pages/advantages-to-be-vegetarian.php
Health
Vegetarians are healthier than people who eat meat. It’s a fact. Scientific studies show that vegetarians suffer much less from illnesses like cancer, heart disease, high blood pressure and other common health problems. A major study reported in the British Medical Journal in 1994 found that, of 5000 meat-eaters and 6000 non-meat eaters, vegetarians had 40% less risk of cancer and 30% less risk of heart disease than the meat-eaters and were 20% less likely to die of any cause (Oxford Vegetarian Study). A US study of 50,000 vegetarians showed a very low rate of cancer (Seventh Day Adventist Study, Massachussets). It has been estimated that by following a low-fat vegetarian diet, the risk of food poisoning is decreased by 80%. More evidence of the benefits of a vegetarian diet is being found each year.
Cancer Protection
A major report published by the World Cancer Research Fund in 1997 recommended we lower our risk of cancer by choosing predominantly plant-based diets rich in a variety of vegetables and fruits, legumes and minimally processed starchy staple foods, and to limit the intake of grilled, cured and smoked meats and fish. These methods of preparing meat produce polycyclic aromatic hydrocarbons and heterocyclic amines which are carcinogenic
Heart Disease
Regular fruit and vegetable consumption reduces the risk of ischemic heart disease. A recent survey of 47,000 Italians found that persons in the highest tertile of vegetable consumption had a 21and 11% reduced risk of myocardial infarction and angina, respectively, compared with those in the lowest tertile of vegetable consumption
Anthocyanin pigments, the reddish pigments found in fruits, such as strawberries, cherries, cranberries, raspberries, blueberries, grapes, and black currants, are very effective in scavenging free radicals, inhibiting LDL cholesterol oxidation and inhibiting platelet aggregation. Various terpenoids in fruits and vegetables, and tocotrienols in nuts and seeds facilitate lower blood cholesterol levels, by inhibiting HMG-CoA reductase (21). Garlic, onions and other members of the Allium family, contain a variety of ajoenes, vinyldithiins, and other sulfide compounds that have antithrombotic action and may lower blood cholesterol and triglyceride levels. and proponents point to the link between E.coli contaminations in food and industrial scale meat and dairy farms. The most recent E. coli outbreak has once again demonstrated this link because the source of this E. coli was traced back to “a large ranch in the Salinas Valley that has a beef cattle operation” about a half-mile from the spinach fields where spinach became contaminated.
Vegetarianism is believed to reduce E. coli infections,
Various animal food safety scares over recent years have led to increased numbers of people choosing a semi-vegetarian or vegetarian diet. These scares have included Avian flu in poultry, foot-and-mouth in sheep, PCBs in farmed salmon, generally high dioxin concentrations in animal products, and artificial growth hormones, antibiotics or BSE in cows. According to various organisations, vCJD in humans is strongly linked with exposure to the BSE agent that has been found in beef. However, it must be noted that vegetables and fruits have a risk of being contaminated by pesticide residue because they are consumed directly.
Medical
Sometimes patients of alternative medicine are advised to adhere to a vegetarian diet as prescribed by the practitioners of such unconventional medical treatments. These patients are either asked to continue such a diet either for the course of the treatment or for longer durations. Ayurveda and Siddha medicine are examples of medical treatments that prescribe such a vegetarian diet. In such cases, the patient either follows vegetarianism for the defined period or sometimes continues long after the treatment is over.
(All videos belong to the owner. I intend no infringements on copyrights. I just simply wish to share a eco friendly diet for non-commercial reasons here. Thank you to all our cooks and vegetarian people in the videos)
Please support us so that we can continue to bring you more Dharma:
If you are in the United States, please note that your offerings and contributions are tax deductible. ~ the tsemrinpoche.com blog team
An interesting discussion is worth comment. There’s no doubt
that that you need to publish more on this subject, it might
not be a taboo matter but usually people don’t speak about these
subjects. To the next! All the best!!
Wow…..so many new recipes of so many vegetarian dishes to try out. I still have not watch finish those wonderful videos yet at time of reading. It will be great to try out as at times I am lost of recipes to cook. Eating vegetarian foods, snacks , soup is a healthy way of eating.
Scientist have confirmed that a vegetarian diet is associated with a lower risk of death from ischemic heart disease and many other life deadly diseases. It can be one of the healthiest ways to eat, because we know plant foods are loaded with nutrients to protect our health. Well it also means less animals been kill for human consumption.
Thank you for this sharing.
Wow,now I don’t need to scratch my head and thinking what to cook. Thanks Rinpoche for the wonderful recipes.
Thank you Rinpoche for the great painstaking effort taken to search for and compile the recipes of so many vegetarian dishes, as well as the methods to prepare them. It is principally out of great care and concern for us that so much effort was put into this task. Eating mindfully with care and concern for the precious lives of others(just as we treasure our own lives) is what makes us abandon meat (the product of killing).While compassion is at the heart of becoming a vegetarian, eating meat is a serious non-virtue. We are involved in the killing of a being who had been alive and had wanted to live.
Thank you Rinpoche for sharing these 50 incredible vegetarian/vegan recipes. They look very delicious and interesting enough to try. It’s really beneficial and healthier to have a vegetarian diet. Will social media this article to benefit more people.
感恩仁波切和一班弟子的努力,让大家可以有机会学习和知道那么多美味的素菜肴。
在现代社会里, 我们不难找到素食店, 因为素食在现代社会已经年轻化了, 无论是年老的, 或特别年轻的一族, 都时常可以看到他们在素食馆里用餐。选择素食的人,有些是以健康为由,有些人是以宗教信仰为由, 有些是以发自慈悲心为由等等持素,那都是好的,素食一天就等于放生一天,一来可以保持身体健康,二来可以爱护动物免被杀害,一举两得。
在这文章里,可以发现,素食可以用在主餐,沙拉,汤料,小吃等等多样化,真是太好了。还有,运用的材料很多样化和健康,如大豆, 瓜,果,蔬菜,谷类,菇类等等,健康,方便,高营养,适合一家大小。
希望更多的人可以持素,不再伤害动物。
感恩合十
YEO KWAI GIN
Thank you Rinpoche and team providing all these vegetarian recipe , it helps a lots of being out there in term of the food chain, the one who intake and the one who being taken. Animal does have feelings of fear, in animal realm there are much suffering of fear on being eaten, being cooked lively and being killed. They are reborn to animal realm is because of ignorant and attachments. The world of animals is classed as one of the unhappy realms because suffering and ignorance predominate there .
To be vegetarian is to stop the karma chain on killing and protect our friends in animal beings. Food is intake for human to continue living, there is a lots of choices like vegetables and fruits , we are not animal which full with desire, human have intelligent, we are not born to kill for food. So we shall be different, we shall not backward our nature , create more sin to fall into three lower realm, and cause sufferings to our friends.
Thank you Rinpoche and team for compiling so many video and recipes on vegetarian dishes. Bravo!
This is the 5th year anniversaries of me being vegetarian. Thank you Rinpoche for your teachings of being compassion to all sentients beings by being vegetarian that I have cut down creating more negative karma.
Today reading this post, what strike me most is this:
“Easy equation, you eat meat=animals need to be savagely butchered.”
With all these yummy recipes that Rinpoche had so kindly shared here, one should have no reason to complain about being a vegetarian and having nothing to eat. I love Indian food but Indian cooking had always daunted me as it seem to be always a long long list of spices and ingredients. Looking at the videos, if we were to assemble all the ingredients together, it actually seem quick easy.
Although I may be a little picky with what I eat or don’t eat, for me food had never been as important as its just a filler of a hungry stomach. Rinpoche is right that since we are starting on our journey towards enlightenment, shouldn’t we have the compassion for the sufferings of other? Eating them is not compassion and it increases their suffering. After all, would we want anyone to eat us no matter how delicious we would be (thats what cannibals attested)?
Thank you Rinpoche for going to the extent of looking for and sharing the vegetarian recipes for us to help us by example that there are plenty of delicious alternative. I would say it is all in the mind. Compassion comes from within and we need to practise bringing to the forefront.
Buddha loved all animals and protected them. We should do the same. Go vegetarian now.~ Tsem Rinpoche
感恩尊贵与慈爱的仁波切
仁波切总是心系着我们每一位人，佛爱一切有情众生，持素能让我们远离伤害与杀生的业果，我们修持佛法为的就是证悟成佛，于是我们都选择了素食，然而许多的朋友也许会觉得素食很枯燥无味，变化与选择不多，朋友们，仁波切就知道我们会这样说，所以在这里分享了这一道道丰盛精致的素食食谱给我们，我们就没有藉口了，哈哈
食材的多元化，食谱的细节，完成的精美素食佳肴，就宛如同佛法八万四千法门，法本句句精华，成就证悟的佛果
感恩詹杜固仁波切，祈愿您长驻在世，常转法轮
耶实在太好了，有了这些食谱以后就可以自己学煮了，也不怕找不到素食了，更可以借花敬佛让更多朋友知道。让他们再没有藉口找不到素食！
Wow, These are a lot of vegetarian recipes! I have never seen so many recipes in one post before. And there is so much to choose from. I hope that many people would follow these recipes and see that your food doesn’t need meat to taste good.
Oh yummy! Just looking at the pictures make me hungry. Hehe..
I would love to learn some recipes, can’t wait to try them out!
Thank You Rinpoche for spending Your time to do the researches and share them here. Being a Vegetarian is not religious anymore, it’s about not to have animals killed for just the pleasure of eating.
Thank You Rinpoche.
Love, beatrix.
Dear Friends,
I received this email today from http://www.change.org , an excellent petition website where you can help the lives of animals and humans and protect the environment.
You can sign petitions with a single click:
Two of the world’s largest food sellers — Walmart and Supervalu (the parent company of grocery store chains like Shaws and Albertsons) — are helping to destroy the world’s ocean population by selling massive quantities of endangered fish.
Ninety percent of the seas’ top predators have already disappeared. These are fish like bluefin tuna, orange roughy, and shark — the same species that line the seafood coolers of the two companies.
After pressure from Greanpeace, Change.org members, and others, Trader Joe’s, Costco, and Target have all pulled many imperiled species from their stores to prevent further catastrophe. But Walmart and Supervalu keep pushing these species toward the brink of extinction.
Their survival — and the survival of the entire ocean ecosystems they’re a part of — could rest on the decision making of Walmart and Supervalu.
They may hold billions of dollars in purchasing power, but they’ve got a major weakness: consumer demand. If shoppers pressure these supermarkets to shape up their acts, they’ll have no choice but to make sustainable seafood the only choice.
Sign the petition asking Walmart and Supervalu to immediately develop sustainable seafood programs and stop selling endangered fish:
http://www.change.org/petitions/tell-wal-mart-supervalu-to-clean-up-their-act-and-save-the-oceans?alert_id=GlvmWYXPXw_aFcNMkeBVk&me=aa
Thanks for taking action,
Patrick and the Change.org team
This is really important. If these people keep putting profit first, there will BE no fish in the very near future. Please take One Minute to sign this petition, while there is still time. Thank you.
http://www.youtube.com/watch?v=u-T-TYowBo4
Your post has given me so many ideas, from raw foods to greens to everything healthy, i thank you and wish you the best.
Dearest Tsem Tulku,
I make a vow on this place to choose any of those wonderful receipe videos you showed on here or YouTube and really cook it to begin with. I promise. This may sound easy, but for me it is not, even though I’ve read your article about self endulgence (and maybe I even am) in my dharma and cooking practice. I don’t want to become bitter, I want to change, right now I lately blamed myself of living in stagnation and I will do my best in cooking a first vegan meal to get out of this.
Love, your still self-indulgent fan Knut Eggers
I rejoyce hoping you will enjoy the vegetarian meal you choose and get inspired to taste some more. ❤
Incredible it is that Rinpoche takes the time and care to look up these 50 recipes to share with everyone so we lead a healthy and compassionate lifestyle.
The recipes are interesting and may require some practice to whip up but as Rinpoche says, Practice Makes Perfect. My kids will love them. Now to coerce my wife to spend time in the kitchen to cook 🙂
Thank you very much, Rinpoche.
Thank you Rinppoche for ther universal vegan recipes which have posted on your blog. It must have taken a lot of time to find these recipes and post it for everyone to see and go vegetarian because Rinpoche cares for animals and don’t want them to be slaughtered for the dining table. At the same time instil compassion in the people so that they don’t eat meat. It is true because of eating meat a lot of people suffer from a lot diseases duer to toxins derived from eating meat. It is good that the recipes that Rinpoche have posted are also mixtures of Eastern and Western Vegan cuisine which is simple and easy to prepare. The Chinese cuisine also have mocked meat on sale in the market and are ready to be cooked.
Thank you very much, Dear Rimpoche. I cope well with eating no meat fish and eggs (except pasta containing egg substances, I love Italian food!)
but I spend much money on buying vegetarian food instead of preparing it myself (I have a very strong limitation on believing in my ability to cook for me as well as other sentient beings)
Regards, Knut,
(the guy with the energetic begging bowl) 😉
Love.
Yummy yummy food that are vegetarian!!! Knowing that we are so attached to food, Rinpoche has put in so much time and effort to post all these wonderful recipes for us. And with these recipes, we should not have any more excuses and say that vegetarian food are not tasty.
Rinpoche is so kind to let us know that eating meat is not good for our body and our karma. Now we can all enjoy our food without having to kill any lives. Thank you Rinpoche for your love and compassion for all beings.
I love vegetarian food too but lately I have been eating meat. Worst part was I was about to and see my clients for a food tasting then comes Rinpoche’s sms about eating meat. 🙁 I now work in a restuarant and my meals are provided. When I eat alone I have not problems with eating just vegetable like naans, aloo gobi, palak paneer friend kailan, broccolli with mushrooms but it is difficult when you have not had your meals and there are left overs then eat the left overs of dishes. (I am full of excuses) I could have just gone for rice and dahl.
Aiyo! All the dishes are so incredibly WHOLESOME! Must be very, very “ho-ciak” too! Most of all, i am so touched by Rinpochela’s incredible KINDNESS – it’s no mean effort to, not only REPEATEDLY tell us, even BEG us to be kind to animals; he has ALSO made such a GREAT EFFORT to put up such WONDERFUL recipes. If Rinpochela is not COMPASSIONATE, he would not have done all that! Thank you very, very much Rinpochela! If animals could talk, they would say the same!
*thinking, about 1 or 2 nights before this was posted.*
“I wish Rinpoche would blog lots of recipe’s for me to transition myself out of eating meat forever.”
It blew my mind when I logged onto the computer after 2 days not touching it, (a long time for me). I log into Twitter and Rinpoche is right there and tweeting about Vegetarian recipe’s not even 5 minutes after I logged into twitter.
I cried so hard I couldn’t believe it. Then I said “It’s time: no more meat.”
A miracle like that turned me right around without even a second thought about meat. The coincidence was too strong to be chance. I guess some of my good karma finally ripened.
(previously I was vegetarian 5 days a week) and I had started working my way off meat for about a year now, adding another vegetarian day every time I felt secure. Rinpoche said he would make offerings to anyone who made any commitment to become vegetarian or vegan to manifest the animal shelter faster.
And the rest is history. Or, in my case, the meat!
-Josh Akers
Oh yum!!! When I move out next month, I’ll host a little dinner party with my housemates and cook one of the recipes above 🙂
It’s incredible how many recipes there are in this post! This itself could be a website. Some websites only have less than 10 vegetarian recipes!!!
Thank you, Rinpoche.
hee hee… i almost sprained my finger scrolling to the end…joking..
yum…
Dear Rinpoche,
I met a 80-year old stranger, an anmerican man sitting on a bench outside a church not long ago. We started to talk. He travelled alone to different places he wanted to visit before it´s to late. He have a lungdisease growing worse every year and had to sit down and rest. The interesting conversation kept me stay until the concert in the church started some hours later. Despite the mans disease he was full of live and when he heard or talked about something he was impressed by he said “WOW” like many americans do. I started to laugh and when commenting it he said: “Life is not about how many breath you take. It´s about what takes your breath away. WOW!”
I say like the old man: “WOW!” about your kindness “I want to help your health, your lifestyle, our planet and animals. Be kind to yourself. Be nice to your body. Be nice to the bodies of all animals. Do not let suffering continue. It is in your hands.” and the delicious recepies.
WHO can resist to at least test some recepies???
WHO can resist reflect on information given???
WHO can resist become vegetarian in the long run???
WHO doesn´t want to be kind???
I think everyone have a whish to be kind. This blog post makes it easier.
Thank You Rinpoche!
Dear readers of this incredible blog of an incredible guru,
The recipes are incredible, try them out and I’m sure you will not miss meat anymore..
However, look and FEEL beyond the recipes and words, our Guru is INCREDIBLE!! This is Rinpoche’s way to TEACH his students and everyone of his readers!
Where on earth could you find a teacher who, not only tells you why, explain – over and over again – the reasons behind going vegan, he DIRECTED us (in his earlier article) WHERE to find vegetarian restaurants and now he even SHOW you HOW to COOK vegetarian dishes at home.
These recipes are manifestation of our Guru’s LOVE and COMPASSION towards his students, readers and all sentient beings!
Thank you Rinpoche for your unending kindness, I pray to have the strength and will power to NOT EAT MEAT from now on…
With folded hands
Siong Woan
Dear Siong Woan, if I can do it you can. Remember/recall Rinpoches great kindness and the positive feeling causing you to write this post and I´m sure strengt and power will be there 🙂 That´s my experience! Best Whishes!
Dear Rinpoche, thanks for the many above recommendations and choices of vegetarian recipes to choose from. At last i can enjoy my craving for food hehe… and yet without having to senselessly support the killing of many innocent animals for consumption 🙂
Rinpoche, due to Your skillful method of teaching on developing loving kindness and compassion for others, i have avoided taking meat and poultry and having vegetarian food instead for about 2 weeks already ever since watching those brutal killings. May i dedicate the merits accummulated to Your long life and great health and to those beings who have been senselessly killed in the past, those in the present now and those would be in the future. May their pain and sufferings quickly ceased and may they take good rebirth and meet the Holy Dharma….Tashi Delek
Thank you Rinpoche for your infinite love and kindess for all of us. Such an amazing list of recipes, and there are possible variations we can adapt to it. If we put our mind to it, anything is possible. I started juicing vegetables in the morning about 3 years ago every morning – initially with “safe” tasting combination vegetables, then experimented to include alfafa sprouts, for eg. Some taste good, some not so good. But bottom line, i felt great after a while. The recipes listed here are fantastic becos i am not a fan of vegetarian char siew/mocked meat dishes typically found in the chinese vegetarian shops. The eatery outlet next to my office added some vegetarian items on their menu after i suggested it to them – so all of us can make a difference in taking the first step. There is also a book “EAT RIGHT FOR YOUR TYPE” which basically specifies the food list based on our blood type – including a long list of vegetables and fruits with a few recipes in it. I suggest for those who would like to know how they can help their health and diet to read this book.
Thank you Rinpoche, for the past two weeks, been telling myself “so nice if rinpoche could share his recipes” …now there are some videos up on the blog….will definitely create awareness for meat eaters and more food varieties for vegans.
🙂
Thank you for these recipes. There are many other simple vegan dishes that we can make (or even eat at restaurants). My personal favourites are bruschetta with chopped tomatoes, basil, garlic, onion, olive oil, Grilled mushrooms with garlic and Babaganoush (baked eggplant, garlic, sesame seed paste – tahini, lemon juice, parsley).
Wow…i am really amazed by the amount of time and thought spend on consolidating all the recipes here. Most of them will make a very delicious and healthy party food.
I’m seriously amaze, good job guys! will start taking few yummy recipe fr here!
Dear JV,
Yes I have worked quite hard these few days finding these to blog. I am committed and will continue to do this. Vegetarianism is the way to go…higher than that is veganism. Tsem Tulku