To prepare vegan burgers (or meatballs) recipe lentils. It is very simple and the taste will surprise you.
Difficulty: Easy
Preparation: 30 min.
Ingredients for 5 people
• 200 grams of lentils (raw)
• 5 cloves garlic
• 1 onion
• Olive oil
• Salt and pepper
Preparation
Lentils are soaked for about four hours. After that time they slip and wash well.
With the help of a blender or food processor, beat well lentils leaving a thin crust.
Finely chop the onion and garlic, adding all the lentils. Salt for tablespoon ground cumin is added, mixing everything well. Mass reserves a few minutes.
Friday, May 29, 2015
Iodine for vegan diet plans
The thyroid gland and iodine
Iodine is important for the proper functioning on the thyroid, so it is vital to health. Iodine deficiency during pregnancy and early childhood could cause cretinism (mental retardation and serious motor impairment). In adults a negative iodine intake (or very high intakes) could cause hypothyroidism. Hypothyroidism can manifest as low energy yellowish, dry skin, scaly or even tingling and numbness of extremities, weight gain, forgetfulness, personality changes, depressive disorders, anemia, and prolonged and unpleasant menstruation in women. Goiter, increased thyroid gland visible between Adam's apple and the collarbone is often present. Hypothyroidism can also result in carpal tunnel syndrome and Raynaud's occurrence. Hypothyroidism can lead to significantly increased numbers of cholesterol and homocysteine levels, which get excited about 10% of cases of excessive cholesterol. Correcting hypothyroidism can produce a decrease of 30% within cholesterol levels and homocysteine.
Iodine intake below 20 micrograms (mcg) every day is considered a severe deficiency. 20 to 50 mcg / day is regarded as a moderate and 50 for you to 100 mcg / day average deficiency.
Consumption of iodine by simply country
Iodine is generally undesirably low in vegan diets in the UK (about 50 micrograms / day than the recommended level of 150 micrograms per day) unless seaweed containing more iodine and other foods that contain such seaweeds are consumed. Low numbers of iodine in many plant foods reflect period of time levels of iodine in your British soil, due in part towards last glaciation. About half of the iodine consumed in the UK comes from dairy products. In the USA iodized salt is used wisely along with foods are also fortified with iodine. In Canada, table sodium is fortified with iodine. In the UK there is no enrichment method iodine in vegetables and sodium (NDT: not in Spain, although you can acquire iodized salt in shops, it is not all salts are iodized).
Relationship between foods and iodine
Iodine is important for the proper functioning on the thyroid, so it is vital to health. Iodine deficiency during pregnancy and early childhood could cause cretinism (mental retardation and serious motor impairment). In adults a negative iodine intake (or very high intakes) could cause hypothyroidism. Hypothyroidism can manifest as low energy yellowish, dry skin, scaly or even tingling and numbness of extremities, weight gain, forgetfulness, personality changes, depressive disorders, anemia, and prolonged and unpleasant menstruation in women. Goiter, increased thyroid gland visible between Adam's apple and the collarbone is often present. Hypothyroidism can also result in carpal tunnel syndrome and Raynaud's occurrence. Hypothyroidism can lead to significantly increased numbers of cholesterol and homocysteine levels, which get excited about 10% of cases of excessive cholesterol. Correcting hypothyroidism can produce a decrease of 30% within cholesterol levels and homocysteine.
Iodine intake below 20 micrograms (mcg) every day is considered a severe deficiency. 20 to 50 mcg / day is regarded as a moderate and 50 for you to 100 mcg / day average deficiency.
Consumption of iodine by simply country
Iodine is generally undesirably low in vegan diets in the UK (about 50 micrograms / day than the recommended level of 150 micrograms per day) unless seaweed containing more iodine and other foods that contain such seaweeds are consumed. Low numbers of iodine in many plant foods reflect period of time levels of iodine in your British soil, due in part towards last glaciation. About half of the iodine consumed in the UK comes from dairy products. In the USA iodized salt is used wisely along with foods are also fortified with iodine. In Canada, table sodium is fortified with iodine. In the UK there is no enrichment method iodine in vegetables and sodium (NDT: not in Spain, although you can acquire iodized salt in shops, it is not all salts are iodized).
Relationship between foods and iodine
Vegetable mushroom pate
Another recipe for vegetable pate, now with Mushrooms. Easy and rich as the rest of pates with earthy and intense mushroom flavor.
Ingredients
• 500 grams of mushrooms
• 1 large onion
• Breadcrumbs
• Olive oil
• Lemon juice approximately 12
• Salt
• Oregano
• Basil
• Parsley
Preparation
Wash and chop the mushrooms and onion into small pieces. The smaller, less it will take to make the pate.
Fry everything in a pan with a splash of olive oil
Ingredients
• 500 grams of mushrooms
• 1 large onion
• Breadcrumbs
• Olive oil
• Lemon juice approximately 12
• Salt
• Oregano
• Basil
• Parsley
Preparation
Wash and chop the mushrooms and onion into small pieces. The smaller, less it will take to make the pate.
Fry everything in a pan with a splash of olive oil
Thursday, May 28, 2015
Croquettes with mushrooms and leeks
Another recipe vegan croquettes, this time with mushrooms and leeks. Delicious.
Ingredients
• 12 liter of soy milk
• 4 tablespoons flour
• 4 large mushrooms
• 1 leek
• A splash of olive oil
• Black pepper
• Nutmeg
• Wheat flour
• Breadcrumbs
Preparation
Put the olive oil in a large skillet over medium heat, then sauté the leek cut into small pieces.
Once done the sliced mushrooms and sauté until tender is added.
Then add the flour and stirring, let it roast slightly for a few minutes. If the flour cannot join with leek and mushroom for being too dry, add a little more olive oil.
Once a little flour toast, go throwing soy milk gradually while stirring.
Ingredients
• 12 liter of soy milk
• 4 tablespoons flour
• 4 large mushrooms
• 1 leek
• A splash of olive oil
• Black pepper
• Nutmeg
• Wheat flour
• Breadcrumbs
Preparation
Put the olive oil in a large skillet over medium heat, then sauté the leek cut into small pieces.
Once done the sliced mushrooms and sauté until tender is added.
Then add the flour and stirring, let it roast slightly for a few minutes. If the flour cannot join with leek and mushroom for being too dry, add a little more olive oil.
Once a little flour toast, go throwing soy milk gradually while stirring.
Spicy Mushrooms
Recipe spicy mushrooms with a hint of red wine. A simple dish of intense flavors that nevertheless requires a few days of preparation leading up to the oil macerate and are imbued with the taste of spices.
Ingredients
• 200 g of whole mushrooms
• 1 baguette bread
• Extra virgin olive oil
• Red wine (quality)
• 1 or 2 garlic
• 1 or 2 chilies
• Sweet and hot paprika
• Ground black pepper
• Ground white pepper
• Salt
Preparation
In a mortar, crush the peeled garlic and chili with a little salt. Add it to a glass jar with enough oil (such as half a glass), and take a teaspoon of each spice and a little red wine. Let marinate at least a couple of days before preparing the dish.
Ingredients
• 200 g of whole mushrooms
• 1 baguette bread
• Extra virgin olive oil
• Red wine (quality)
• 1 or 2 garlic
• 1 or 2 chilies
• Sweet and hot paprika
• Ground black pepper
• Ground white pepper
• Salt
Preparation
In a mortar, crush the peeled garlic and chili with a little salt. Add it to a glass jar with enough oil (such as half a glass), and take a teaspoon of each spice and a little red wine. Let marinate at least a couple of days before preparing the dish.
Wednesday, May 27, 2015
Soybeans caramelized mushrooms
Vegan recipe for caramelized mushrooms with a touch of soy sauce.
Ingredients
• 12 kilo of mushrooms
• 12 cup chopped parsley
• 2 cloves garlic
• 14 cup soy sauce
• 12 cup water
• 3 tablespoons sugar
• 1 tablespoon poppy seeds
Preparation
Will wash the mushrooms well and cut the stems into pieces, but leave whole heads. We itch very finite garlic and put it together with the mushrooms in a pan with a little oil. No need to use a lot of oil because the mushrooms begins to release soon and that will be enough liquid to cook.
We will be removing careful not to break the heads of the mushrooms and when one minute has passed, add the chopped parsley and a tablespoon of poppy seeds, commonly found in any herbalist. Alternatively tablespoon sesame seeds can be used.
Ingredients
• 12 kilo of mushrooms
• 12 cup chopped parsley
• 2 cloves garlic
• 14 cup soy sauce
• 12 cup water
• 3 tablespoons sugar
• 1 tablespoon poppy seeds
Preparation
Will wash the mushrooms well and cut the stems into pieces, but leave whole heads. We itch very finite garlic and put it together with the mushrooms in a pan with a little oil. No need to use a lot of oil because the mushrooms begins to release soon and that will be enough liquid to cook.
We will be removing careful not to break the heads of the mushrooms and when one minute has passed, add the chopped parsley and a tablespoon of poppy seeds, commonly found in any herbalist. Alternatively tablespoon sesame seeds can be used.
Mushrooms stuffed with sweet potatoes
Easy and delicious recipe for stuffed mushrooms, baked sweet potato. A vegan recipe that supports several variations, so it can inspire many other dishes.
Difficulty: Easy
Preparation: 25 min.
Ingredients for 2 people
• 6 large mushrooms
• 1 medium sweet potato
• 3 cloves garlic
• 1 small onion
• Salt, olive oil, rosemary (or other spices, to taste)
Preparation
Bring water to a boil. Meanwhile, thoroughly wash the mushrooms and remove the tail, so it is a gap.
Put the mushrooms in water when boiling, leaving only about 5 minutes. Remove and drain.
Cut into very small pieces garlic, onion, sweet potato and mushroom small tail.
Difficulty: Easy
Preparation: 25 min.
Ingredients for 2 people
• 6 large mushrooms
• 1 medium sweet potato
• 3 cloves garlic
• 1 small onion
• Salt, olive oil, rosemary (or other spices, to taste)
Preparation
Bring water to a boil. Meanwhile, thoroughly wash the mushrooms and remove the tail, so it is a gap.
Put the mushrooms in water when boiling, leaving only about 5 minutes. Remove and drain.
Cut into very small pieces garlic, onion, sweet potato and mushroom small tail.
Tuesday, May 26, 2015
Chop Suey vegetarian noodles
Chop suey is a Chinese dish of sautéed vegetables and dragon's teeth (also called bean sprouts), accompanied by soy sauce. This vegan recipe is easy and appetizing.
Difficulty: Easy
Serves 4
• 1 zucchini
• 2 eggplants
• 1 whole cauliflower
• 2 carrots
• 1 broccoli
• 1 green pepper
• 1 scallion
• Dragon teeth (soy beans)
• 17 almonds
• 1 serving of mushrooms
• Soy sauce (to taste)
• Oil
• Salt
• 250 g. Pasta (noodles)
Preparation
Wash all vegetables well.
Cut into slices or squares the zucchini and eggplants.
Cut into rectangles both carrots and green pepper.
Prepare small pieces broccoli and cauliflower
Four from each mushroom.
Difficulty: Easy
Serves 4
• 1 zucchini
• 2 eggplants
• 1 whole cauliflower
• 2 carrots
• 1 broccoli
• 1 green pepper
• 1 scallion
• Dragon teeth (soy beans)
• 17 almonds
• 1 serving of mushrooms
• Soy sauce (to taste)
• Oil
• Salt
• 250 g. Pasta (noodles)
Preparation
Wash all vegetables well.
Cut into slices or squares the zucchini and eggplants.
Cut into rectangles both carrots and green pepper.
Prepare small pieces broccoli and cauliflower
Four from each mushroom.
Acids omega-3 fat that we all need
Tons of little fat, nothing fat what we really need to know for many of us the message can be reduced to this simple phrase. Apart from the need to eliminate fats (Trans) or reduce (saturated), there is only one kind of fat we need to add to our diets omega-3.
There are two distinct families of polyunsaturated fats, omega-6 and omega-3. Both are vital to health.
Within each family there is an essential fatty acid that must be present in our diet; this fatty acid parent, other family members can be produced in our bodies, including larger molecules called highly unsaturated fatty acids (HUFA).
The two families perform functions that are necessary and that balance each other. Eicosanoids components manufactured from the family HUFA of the omega-6 increase blood pressure, inflammation and proliferation, or cell division. Those formed from the family HUFA of the omega-3 protect us from these reactions. At the same time we need eicosanoids formed from the omega-6 family, when we produce too our risk of chronic disease increases.
There are two distinct families of polyunsaturated fats, omega-6 and omega-3. Both are vital to health.
Within each family there is an essential fatty acid that must be present in our diet; this fatty acid parent, other family members can be produced in our bodies, including larger molecules called highly unsaturated fatty acids (HUFA).
The two families perform functions that are necessary and that balance each other. Eicosanoids components manufactured from the family HUFA of the omega-6 increase blood pressure, inflammation and proliferation, or cell division. Those formed from the family HUFA of the omega-3 protect us from these reactions. At the same time we need eicosanoids formed from the omega-6 family, when we produce too our risk of chronic disease increases.
Tabbouleh - Couscous salad
The tabbouleh is a salad that is usually done based on couscous or bulgur. Lemon and spices give a fresh ideal for the warmer month’s flavor.
Difficulty: Easy
Preparation: 15 min.
Serves: 4
• 2 cups couscous
• 2 cups water
• 12 onion
• 1 carrot
• 2 tomatoes
• 20 pitted olives
• 12 cup olive oil
• 12 cup lemon juice
• A sprig of fresh parsley
• A sprig of mint or mint (optional)
• Salt and pepper
Preparation
First, we make the couscous to go cooling it once cooked. Traditionally it is steamed, but it's easy to find precooked couscous whose preparation is very simple
We put in a large bowl 2 cups couscous. Heat the same amount of salted water and, when it boils, add to the bowl of grits and we cover. Let rest about 4 minutes and stir to ensure that absorbs all the water. We take a little oil and stir so that the grain is loose.
Difficulty: Easy
Preparation: 15 min.
Serves: 4
• 2 cups couscous
• 2 cups water
• 12 onion
• 1 carrot
• 2 tomatoes
• 20 pitted olives
• 12 cup olive oil
• 12 cup lemon juice
• A sprig of fresh parsley
• A sprig of mint or mint (optional)
• Salt and pepper
Preparation
First, we make the couscous to go cooling it once cooked. Traditionally it is steamed, but it's easy to find precooked couscous whose preparation is very simple
We put in a large bowl 2 cups couscous. Heat the same amount of salted water and, when it boils, add to the bowl of grits and we cover. Let rest about 4 minutes and stir to ensure that absorbs all the water. We take a little oil and stir so that the grain is loose.
Monday, May 25, 2015
Neapolitan pasta
Pasta recipe Neapolitan. Pasta with homemade tomato sauce, vegetables and olives in white wine. If we use short pasta (macaroni, ties, etc.) we can broil the dish in the oven before serving.
Serves: 4
• 250 g. spaghetti or other pasta (preferably whole wheat)
• 1 onion
• 4 cloves garlic
• 1 leek
• 2 large ripe tomatoes
• 1 eggplant
• 1 pepper
• 1 zucchini
• 1 handful of black olives to which we will have removed the bone
• Olive oil
• White wine
• Paprika, basil and parsley salt bay
Preparation
In a pan sauté the onion, garlic and leek, cut into thin strips until everything is golden brown.
Add the peeled and seeded tomatoes, cut into small cubes. Braise, we add the chopped parsley and a splash of white wine; we cover the pan and cook over low heat until the sauce is done.
Serves: 4
• 250 g. spaghetti or other pasta (preferably whole wheat)
• 1 onion
• 4 cloves garlic
• 1 leek
• 2 large ripe tomatoes
• 1 eggplant
• 1 pepper
• 1 zucchini
• 1 handful of black olives to which we will have removed the bone
• Olive oil
• White wine
• Paprika, basil and parsley salt bay
Preparation
In a pan sauté the onion, garlic and leek, cut into thin strips until everything is golden brown.
Add the peeled and seeded tomatoes, cut into small cubes. Braise, we add the chopped parsley and a splash of white wine; we cover the pan and cook over low heat until the sauce is done.
Vegetable paella
Vegan recipe typical Spanish vegetable paella. Preparation of vegetarian paella explained step by step.
Difficulty: medium
Preparation: 55 min.
Ingredients
• Rice (long, brown or normal) 12 cup per person.
• 2 glasses of water per person
• 4 or 5 cloves garlic
• Red and green pepper
• 1 tomato
• Mixed vegetables carrots, broccoli, beans, peas, artichokes...
• Paprika
• Yellow dye
• 1 vegetable bouillon cube
• Saffron
• Oil and salt
Preparation
Cut the garlic in half, without peeling. Fry them in the pan with olive oil until golden. Remove them.
In the same oil, add the peppers cut into strips to fry. Remove them also.
Now add the remaining oil chopped vegetables to taste. If you miss broccoli or cauliflower, you have to be more careful because it tends to get easily, so better than a little cold and then you book.
Difficulty: medium
Preparation: 55 min.
Ingredients
• Rice (long, brown or normal) 12 cup per person.
• 2 glasses of water per person
• 4 or 5 cloves garlic
• Red and green pepper
• 1 tomato
• Mixed vegetables carrots, broccoli, beans, peas, artichokes...
• Paprika
• Yellow dye
• 1 vegetable bouillon cube
• Saffron
• Oil and salt
Preparation
Cut the garlic in half, without peeling. Fry them in the pan with olive oil until golden. Remove them.
In the same oil, add the peppers cut into strips to fry. Remove them also.
Now add the remaining oil chopped vegetables to taste. If you miss broccoli or cauliflower, you have to be more careful because it tends to get easily, so better than a little cold and then you book.
Couscous with vegetables
Recipe for couscous with vegetables, very easy to prepare and with many possible variations according to taste. The couscous can be a good starter, to accompany a dish with a rich sauce or curry.
Difficulty: Easy
Serves: 4
• 12 cauliflower
• 2 carrots
• 1 onion
• 12 broccoli
• 2 artichokes
• 3 mushrooms
• 2 cups of couscous
• 2 glasses of water and means
• Cumin
• Pine nuts (optional)
Preparation
Carrots, cut into small dice and thin, onion, cauliflower, broccoli, artichokes and mushrooms, taking care to go first throwing vegetables that take longer it takes.
Sauté everything and add the cumin, pine nuts and salt.
Difficulty: Easy
Serves: 4
• 12 cauliflower
• 2 carrots
• 1 onion
• 12 broccoli
• 2 artichokes
• 3 mushrooms
• 2 cups of couscous
• 2 glasses of water and means
• Cumin
• Pine nuts (optional)
Preparation
Carrots, cut into small dice and thin, onion, cauliflower, broccoli, artichokes and mushrooms, taking care to go first throwing vegetables that take longer it takes.
Sauté everything and add the cumin, pine nuts and salt.
Vegetarian Pizza
Vegan recipe for homemade pizza. This recipe explained from the dough preparation and baking ingredients until the suggestion. There are many options preparing vegetarian pizzas, each one will give a personal touch, with the addition of the fun of making our own pizzas at home.
Difficulty: Easy
Preparation: 1 h. 45 min.
Ingredients for 2 people
• 300 g of wheat flour
• 20 g of compressed baker's yeast (or envelope baking powder)
• 1 cup warm water
• 12 teaspoon salt
• 2 tablespoons olive oil
• Homemade tomato sauce
• Mixed raw vegetables, of which are at hand onion, green pepper, red pepper, broccoli, mushrooms ...
• Salt and black pepper
• Oil
• Black olives
• Oregano
Preparation
Make a volcano with the flour and place in the center the yeast dissolved in warm water, salt and oil. Massive first with fingers and then with your hands. You have to work until all ingredients are to be bound and the light mass.
Put it in a greased bowl and cover with a damp cloth and near a source of indirect heat (e.g. preheated oven and off).
Difficulty: Easy
Preparation: 1 h. 45 min.
Ingredients for 2 people
• 300 g of wheat flour
• 20 g of compressed baker's yeast (or envelope baking powder)
• 1 cup warm water
• 12 teaspoon salt
• 2 tablespoons olive oil
• Homemade tomato sauce
• Mixed raw vegetables, of which are at hand onion, green pepper, red pepper, broccoli, mushrooms ...
• Salt and black pepper
• Oil
• Black olives
• Oregano
Preparation
Make a volcano with the flour and place in the center the yeast dissolved in warm water, salt and oil. Massive first with fingers and then with your hands. You have to work until all ingredients are to be bound and the light mass.
Put it in a greased bowl and cover with a damp cloth and near a source of indirect heat (e.g. preheated oven and off).
Sunday, May 24, 2015
Healthy choices in the raw vegan diet
A raw vegan diet can be defined in different ways, but usually means that at least 80% by weight of raw plant foods is. Many people say they feel healthier and more energetic adopting such diets, but there are few that are as raw vegan long term to directly evaluate the success of raw and vegan diets compared to other diets.
We can, however, evaluate these diets by comparing them with human nutritional needs to know to achieve a better understanding of how appropriate raw vegan diets can benefit health.
Food groups and their percentages in raw diets
The raw vegan diets comprise three key food group sweet fruit, vegetables high in fat and green leafy vegetables. Raw food authorities differ in the recommended range, some suggest that it is sufficient that the 2% of the calories come from leafy greens (about 300 g. Of lettuce a day) while others recommend that about 30% Calories are green vegetables. Similarly, recommendations on foods high in fat, such as avocado (avocado), olives, nuts, seeds and oils obtained by cold pressure vary from a few percent to about 40% of calories.
The Hallelujah diet created by George Malkumus places particular emphasis on carrot juice and barley grass, which constitute about 15% of calories.
Get 30% of calories from green vegetables is probably unrealistic for many people, even using liquefied salads and juices. For example, 900 g. 450 g lettuce more. Kale provides only 300 kcal. or about 15% of calories. Fortunately, however, such high intakes are unnecessary for a suitable nutrition. Green leafy vegetables and broccoli contain higher levels of zinc, calcium and protein than fruit and are therefore an important part of raw diets, but about 500 g. a day of green vegetables, including a mix of lettuce, broccoli and dark leafy greens, such as kale and spinach, is enough to get the minerals and protein intakes within the general recommendations.
We can, however, evaluate these diets by comparing them with human nutritional needs to know to achieve a better understanding of how appropriate raw vegan diets can benefit health.
Food groups and their percentages in raw diets
The raw vegan diets comprise three key food group sweet fruit, vegetables high in fat and green leafy vegetables. Raw food authorities differ in the recommended range, some suggest that it is sufficient that the 2% of the calories come from leafy greens (about 300 g. Of lettuce a day) while others recommend that about 30% Calories are green vegetables. Similarly, recommendations on foods high in fat, such as avocado (avocado), olives, nuts, seeds and oils obtained by cold pressure vary from a few percent to about 40% of calories.
The Hallelujah diet created by George Malkumus places particular emphasis on carrot juice and barley grass, which constitute about 15% of calories.
Get 30% of calories from green vegetables is probably unrealistic for many people, even using liquefied salads and juices. For example, 900 g. 450 g lettuce more. Kale provides only 300 kcal. or about 15% of calories. Fortunately, however, such high intakes are unnecessary for a suitable nutrition. Green leafy vegetables and broccoli contain higher levels of zinc, calcium and protein than fruit and are therefore an important part of raw diets, but about 500 g. a day of green vegetables, including a mix of lettuce, broccoli and dark leafy greens, such as kale and spinach, is enough to get the minerals and protein intakes within the general recommendations.
Spaghetti with homemade tomato
Recipe sauce spaghetti with tomato, garlic, with an option to make it spicy with a little pepper or cream creamier if you prepare tofu. Explanation of how to properly cook pasta included.
Difficulty: Easy
Serves: 4
• 250 g. Spaghetti
• 5 Natural ripe tomatoes (or a can of crushed tomatoes)
• Olive oil
• 1 clove garlic
• 1 hot pepper (optional)
• Tofu cream (optional)
• Oregano
• Salt
Preparation
Put in a pan a little hot oil and add the peeled garlic and chili. When the garlic is golden, add the peeled and finely chopped tomatoes (or a can of crushed tomatoes). Put over low-medium heat, until the texture you like.
Difficulty: Easy
Serves: 4
• 250 g. Spaghetti
• 5 Natural ripe tomatoes (or a can of crushed tomatoes)
• Olive oil
• 1 clove garlic
• 1 hot pepper (optional)
• Tofu cream (optional)
• Oregano
• Salt
Preparation
Put in a pan a little hot oil and add the peeled garlic and chili. When the garlic is golden, add the peeled and finely chopped tomatoes (or a can of crushed tomatoes). Put over low-medium heat, until the texture you like.
Pasta with Bolognese sauce
Vegan recipe for Bolognese sauce. TVP is used to give texture to the palate Bolognese
Difficulty: Easy
Serves: 4
• 250 g. Eggless pasta (recommended to be integral)
• 75-100 g. Fine textured soy (sold in health food stores and organic food stores)
• 400 g. tomatoes
• 1 medium carrot
• 12 onion
• 1 green pepper
• Oregano
• Cumin
• Salt and pepper
Preparation
Cook in plenty of boiling salted water until al dente. Drain well in a colander. (It is convenient to start cooking the pasta in the middle of cooking the sauce when the sauce is finished pasta is freshly made. If the sauce will take longer than is convenient to not dry, add a little oil.
Difficulty: Easy
Serves: 4
• 250 g. Eggless pasta (recommended to be integral)
• 75-100 g. Fine textured soy (sold in health food stores and organic food stores)
• 400 g. tomatoes
• 1 medium carrot
• 12 onion
• 1 green pepper
• Oregano
• Cumin
• Salt and pepper
Preparation
Cook in plenty of boiling salted water until al dente. Drain well in a colander. (It is convenient to start cooking the pasta in the middle of cooking the sauce when the sauce is finished pasta is freshly made. If the sauce will take longer than is convenient to not dry, add a little oil.
Saturday, May 23, 2015
Risotto with mushrooms
Vegan recipe for risotto with mushrooms. The risotto is a typical way of preparing rice in Italy. We offer a version with mushrooms and a touch of white wine.
Difficulty: Easy
Ingredients for 2 people
• 250 g. mushroom
• 12 cup white wine (or hot water)
• 1 medium onion
• Olive oil
• Hot vegetable broth or water 3 bowls approx.
• Bomba rice or other (but not long grain), 1 bowl.
• Saffron, salt and pepper
Preparation
Cover the bottom of the pan with the oil and sauté the chopped onion.
Add the mushrooms, sauté, and season and add the wine.
Once the alcohol evaporated, add the rice wine and mix with a wooden spoon.
Difficulty: Easy
Ingredients for 2 people
• 250 g. mushroom
• 12 cup white wine (or hot water)
• 1 medium onion
• Olive oil
• Hot vegetable broth or water 3 bowls approx.
• Bomba rice or other (but not long grain), 1 bowl.
• Saffron, salt and pepper
Preparation
Cover the bottom of the pan with the oil and sauté the chopped onion.
Add the mushrooms, sauté, and season and add the wine.
Once the alcohol evaporated, add the rice wine and mix with a wooden spoon.
Pasta stuffed with tofu cream and nuts
A special filling for pasta, cream of tofu and nuts, with a contrast between sweet apricots and spicy cayenne. It is served with a cream sauce oats. A vegan recipe designed for a special meal.
Pasta stuffed with tofu cream and nuts
Difficulty: medium
Preparation: 55 min.
Serves: 4
• 250 g. Pasta type Paccheri (alternative 2 cannelloni per person, or some kind of big noodle)
• 500 g. Tofu
• 12 cup chopped walnuts
• 12 cup dried apricots diced
• 1 onion
• 13 cup crushed tomatoes
• 14 liter of cream oatmeal (you can use soy cream, but the result is not as good)
• Ground cayenne
• Dill (thyme may be substituted)
• Salt
• Olive oil
Preparation
First will hydrate the dried apricots with water covering them. The so we leave about 20 minutes for the pulp swell.
Boil the pasta, adding a tad of salt and a little oil in the water and continue cooking time indicated by the manufacturer. When cooked, strain it and let the cold water into the pot.
While the pasta is boiling, prepare the dough for the filling. To do this we will beat tofu, rehydrated dried apricots (drained) and two tablespoons of olive oil. When we get a smooth cream and uniform, add the chopped nuts and will miss salt.
Pasta stuffed with tofu cream and nuts
Difficulty: medium
Preparation: 55 min.
Serves: 4
• 250 g. Pasta type Paccheri (alternative 2 cannelloni per person, or some kind of big noodle)
• 500 g. Tofu
• 12 cup chopped walnuts
• 12 cup dried apricots diced
• 1 onion
• 13 cup crushed tomatoes
• 14 liter of cream oatmeal (you can use soy cream, but the result is not as good)
• Ground cayenne
• Dill (thyme may be substituted)
• Salt
• Olive oil
Preparation
First will hydrate the dried apricots with water covering them. The so we leave about 20 minutes for the pulp swell.
Boil the pasta, adding a tad of salt and a little oil in the water and continue cooking time indicated by the manufacturer. When cooked, strain it and let the cold water into the pot.
While the pasta is boiling, prepare the dough for the filling. To do this we will beat tofu, rehydrated dried apricots (drained) and two tablespoons of olive oil. When we get a smooth cream and uniform, add the chopped nuts and will miss salt.
Risotto
Vegan risotto recipe you submit Alba. It is a typical Spanish dish up. Especially by the use of ñora, dry pepper, red and round widely used in the cuisine of this region. The risotto is a full plate and accepts many variations, so the amount of broth if we want to control more or less water to the recipe.
Difficulty: medium
Serves: 4
• 50 g. lentils.
• 50 g. chickpeas.
• 50 g. pinto beans.
• 50 g. white beans.
• 1 thistle.
• 100 g. spinach.
• 100 g. chard.
• 1 turnip.
• One Carrot
• 1 Nora (see comments)
• 200 g. rice.
• 12 almonds.
• 1 Slice of stale bread.
• 1 onion.
• 1 dried tomato.
Preparation
Put legumes (lentils, chickpeas, black beans and white) to soak for 12 hours (the night before for example).
In a pot legume, dried tomatoes, turnips and Carlota in pieces, chard and spinach games, and get good clean thistles. It covers everything with water (depending on taste to make it more or less broth) and add salt to taste.
Difficulty: medium
Serves: 4
• 50 g. lentils.
• 50 g. chickpeas.
• 50 g. pinto beans.
• 50 g. white beans.
• 1 thistle.
• 100 g. spinach.
• 100 g. chard.
• 1 turnip.
• One Carrot
• 1 Nora (see comments)
• 200 g. rice.
• 12 almonds.
• 1 Slice of stale bread.
• 1 onion.
• 1 dried tomato.
Preparation
Put legumes (lentils, chickpeas, black beans and white) to soak for 12 hours (the night before for example).
In a pot legume, dried tomatoes, turnips and Carlota in pieces, chard and spinach games, and get good clean thistles. It covers everything with water (depending on taste to make it more or less broth) and add salt to taste.
Mexican red rice
A rich rice with tomato in Mexico is a common companion of many dishes. It is easy to prepare and very rich.
Difficulty: Easy
Preparation: 35 min.
Serves: 4
• 2 cups rice
• 4 cups water
• 3 medium tomatoes
• 12 onions
• 1 clove garlic
• 1 cup peas
• 2 tablespoons oil
• 2 tablespoons salt
Preparation
Chop tomatoes with half onion, garlic clove and 4 cups of water. We beat everything together and reserve.
In a skillet, heat 2 tablespoons oil and add the two cups of rice. Stir with a wooden spoon for a few minutes to brown the rice in oil.
When the rice is browned, add the whipped mixture of tomato, onion, garlic and water that we have prepared earlier. Stir and add 2 tablespoons salt and cup of peas.
Difficulty: Easy
Preparation: 35 min.
Serves: 4
• 2 cups rice
• 4 cups water
• 3 medium tomatoes
• 12 onions
• 1 clove garlic
• 1 cup peas
• 2 tablespoons oil
• 2 tablespoons salt
Preparation
Chop tomatoes with half onion, garlic clove and 4 cups of water. We beat everything together and reserve.
In a skillet, heat 2 tablespoons oil and add the two cups of rice. Stir with a wooden spoon for a few minutes to brown the rice in oil.
When the rice is browned, add the whipped mixture of tomato, onion, garlic and water that we have prepared earlier. Stir and add 2 tablespoons salt and cup of peas.
Vegan lentil Bolognese
A vegan recipe for Bolognese sauce, this time with lentils. The texture of lentils flavored with cumin fried tomato, allows us to play in vegan version of the classic Bolognese sauce recipe.
Difficulty: Easy
Ingredients for 6 people
• 200 grams of lentils (raw)
• 1 tablespoon ground cumin
• 5 cloves garlic
• 1 onion
• Olive oil
• Salt and pepper
• A pot of tomato sauce
• Half a kilo of macaroni or pasta you want
Preparation
Lentils are soaked for about four hours. After that time they slip and wash well.
Lentils, onion and garlic mix. With the help of a blender or food processor, we beat them well, leaving a thin crust.
At the same time, we cook the pasta in plenty of water with a little salt.
Add salt 1 teaspoon and ground cumin and mixing everything well. Mass reserves a few minutes.
Difficulty: Easy
Ingredients for 6 people
• 200 grams of lentils (raw)
• 1 tablespoon ground cumin
• 5 cloves garlic
• 1 onion
• Olive oil
• Salt and pepper
• A pot of tomato sauce
• Half a kilo of macaroni or pasta you want
Preparation
Lentils are soaked for about four hours. After that time they slip and wash well.
Lentils, onion and garlic mix. With the help of a blender or food processor, we beat them well, leaving a thin crust.
At the same time, we cook the pasta in plenty of water with a little salt.
Add salt 1 teaspoon and ground cumin and mixing everything well. Mass reserves a few minutes.
Vegan lasagna Bolognese
Vegan recipe for lasagna with Bolognese sauce and béchamel. A classic Italian cuisine adapted to vegan cuisine. Delicious.
Difficulty: medium
Preparation: 1 h.
Ingredients for 3 people
• 15 plate’s lasagnas (200 g. Approx.)
• 700 g. crushed tomatoes
• 70 g. fine TVP
• 1 onion
• 2 carrots
• 60 g. flour
• 60 g. of oil
• 600 ml. Vegetable milk (oat, almond, soy ...)
• 1 teaspoon nutmeg
• Salt and pepper
Preparation
Preheat oven to 180 degrees C.
We started with Bolognese sauce. TVP hydrate with a little water. Pour the water slowly, because we are interested not totally wet. If we had water, we drain them simply excess liquid.
Wash and chop the onion and carrots.
Heat a tablespoon of olive oil in a pan where the onion fry of minutes. Then add carrots and give them a few laps in the pan 3 minutes. After we put the drained textured soy and fry another couple of minutes. Add the tomato puree and season. We'll let the sauce over medium heat is made for about 15 minutes, stirring frequently to prevent sticking. Once ready the reserve Bolognese sauce.
Difficulty: medium
Preparation: 1 h.
Ingredients for 3 people
• 15 plate’s lasagnas (200 g. Approx.)
• 700 g. crushed tomatoes
• 70 g. fine TVP
• 1 onion
• 2 carrots
• 60 g. flour
• 60 g. of oil
• 600 ml. Vegetable milk (oat, almond, soy ...)
• 1 teaspoon nutmeg
• Salt and pepper
Preparation
Preheat oven to 180 degrees C.
We started with Bolognese sauce. TVP hydrate with a little water. Pour the water slowly, because we are interested not totally wet. If we had water, we drain them simply excess liquid.
Wash and chop the onion and carrots.
Heat a tablespoon of olive oil in a pan where the onion fry of minutes. Then add carrots and give them a few laps in the pan 3 minutes. After we put the drained textured soy and fry another couple of minutes. Add the tomato puree and season. We'll let the sauce over medium heat is made for about 15 minutes, stirring frequently to prevent sticking. Once ready the reserve Bolognese sauce.
Friday, May 22, 2015
Preparing rice basmati
We explain step by step how to cook basmati rice to make it loose and just right. Basmati is a variety of long grain aromatic rice, very popular in the Indian and Pakistani cuisines. It is the ideal accompaniment to many dishes.
Difficulty: Easy
Preparation: 55 min.
Ingredients for 2 people
• 1 cup basmati rice
• 1 cup water and 34
• 12 teaspoon salt
Preparation
- Wash the rice Put the rice in a bowl and fill it with water at room temperature. Stir with clean hands so that the starch remains in the water. We will see that the water becomes cloudy with starch. We strain the water and repeat the wash 2 or 3 times until the water is more or less clean. The reason is to wash the rice grains are loose and that is more digestible.
- Soak once again fill the container with rice and let stand 30 minutes. After that we strain the rice.
Difficulty: Easy
Preparation: 55 min.
Ingredients for 2 people
• 1 cup basmati rice
• 1 cup water and 34
• 12 teaspoon salt
Preparation
- Wash the rice Put the rice in a bowl and fill it with water at room temperature. Stir with clean hands so that the starch remains in the water. We will see that the water becomes cloudy with starch. We strain the water and repeat the wash 2 or 3 times until the water is more or less clean. The reason is to wash the rice grains are loose and that is more digestible.
- Soak once again fill the container with rice and let stand 30 minutes. After that we strain the rice.
Avocado pesto pasta
A creative vegan pesto pasta recipe with avocado. Very easy to prepare, because the sauce is only required to process raw ingredients in a blender. A different way of serving a rich dish of pasta with pesto.
Difficulty: Easy
Preparation: 20 min.
Ingredients for 2 people
• A bunch of basil (35 g. Approx.)
• 1 ripe avocado
• 250 g. Pasta (choose the one you like)
• 50 g. Pine nuts (you can also use almonds, for example)
• 4 tablespoons olive oil (better if it is extra virgin)
• 2 tablespoons lemon juice
• 2 cloves garlic
• Salt and pepper
• 6 tomato cherry types (optional)
Preparation
We put in a large pot over high heat to heat a generous amount of water to boil the pasta. While we prepare the sauce warm. The idea is to always have the sauce prepared before the paste thus avoided that dry cooked.
Difficulty: Easy
Preparation: 20 min.
Ingredients for 2 people
• A bunch of basil (35 g. Approx.)
• 1 ripe avocado
• 250 g. Pasta (choose the one you like)
• 50 g. Pine nuts (you can also use almonds, for example)
• 4 tablespoons olive oil (better if it is extra virgin)
• 2 tablespoons lemon juice
• 2 cloves garlic
• Salt and pepper
• 6 tomato cherry types (optional)
Preparation
We put in a large pot over high heat to heat a generous amount of water to boil the pasta. While we prepare the sauce warm. The idea is to always have the sauce prepared before the paste thus avoided that dry cooked.
Thursday, May 21, 2015
Orange rice. Brown rice with carrot and pumpkin
It is recommended that we take whole grains, so we shared this example of how making a vegan recipe with brown rice. In this case accompanied with a sauce with carrots and pumpkin orange will give the final dish. So we just called this recipe orange rice.
Difficulty: Easy
Preparation: 45 min.
Serves: 4
• 280 g. Brown rice 1 cup (250 ml.)
• 3 cloves garlic
• 1 onion
• 3 medium carrots
• 450 g. Pumpkin (heavy skinless)
• 2 tablespoons olive oil
• Salt and pepper
Preparation
First heat it over high heat 2 cups of water (about 625 ml approx.) In the pan where rice cooked. When the water reaches the boiling point, add a teaspoon of salt and brown rice, which have previously washed with the help of a strainer. We went down to medium heat. The rice will be ready in a time of between 20 and 25 minutes, when the water has evaporated. Should not stir the rice and the end of cooking time we will watch to remove and prevent burning.
Difficulty: Easy
Preparation: 45 min.
Serves: 4
• 280 g. Brown rice 1 cup (250 ml.)
• 3 cloves garlic
• 1 onion
• 3 medium carrots
• 450 g. Pumpkin (heavy skinless)
• 2 tablespoons olive oil
• Salt and pepper
Preparation
First heat it over high heat 2 cups of water (about 625 ml approx.) In the pan where rice cooked. When the water reaches the boiling point, add a teaspoon of salt and brown rice, which have previously washed with the help of a strainer. We went down to medium heat. The rice will be ready in a time of between 20 and 25 minutes, when the water has evaporated. Should not stir the rice and the end of cooking time we will watch to remove and prevent burning.
Vegan soup borsch
The borsch soup (also borscht or borsch) with its characteristic red color by the beet is a very popular dish in Ukraine. It is also typical of the rest of Central and Eastern Europe. Nina presents this vegan recipe for the soup kitchen. We encourage you to try it!
Difficulty: Easy
Ingredients for 5 people
• 1 liter of water
• 1 vegetable stock cube
• 50 gr. Cabbage
• 1 potato
• 1 carrot
• 1 beet (precooked)
• Onion (to increase more taste)
• 1 clove garlic
• 50 g of tomato paste
• 1 pinch of sugar
• 1 pinch of salt
• 1 tablespoon lemon juice
Preparation
We boil a liter of water in a saucepan.
When hot, add the vegetable bouillon cube, cut potatoes into cubes and cabbage cut into strips.
In a pan with a little oil we fry garlic, cut onion into thin slices and grated carrot. Then add the sliced julienne beets, tomato paste, lemon juice and a pinch of sugar and salt.
Difficulty: Easy
Ingredients for 5 people
• 1 liter of water
• 1 vegetable stock cube
• 50 gr. Cabbage
• 1 potato
• 1 carrot
• 1 beet (precooked)
• Onion (to increase more taste)
• 1 clove garlic
• 50 g of tomato paste
• 1 pinch of sugar
• 1 pinch of salt
• 1 tablespoon lemon juice
Preparation
We boil a liter of water in a saucepan.
When hot, add the vegetable bouillon cube, cut potatoes into cubes and cabbage cut into strips.
In a pan with a little oil we fry garlic, cut onion into thin slices and grated carrot. Then add the sliced julienne beets, tomato paste, lemon juice and a pinch of sugar and salt.
A personal choice or a principle of justice
Everyone does what he wants ... or maybe not
Vegetarianism Justice
Often it comes to vegetarianism as a personal choice that we choose or not. Is it fair this review, let’s see.
In principle, within the variety of foods out there, everyone can eat whatever he wants. And in general, you can do whatever you want. But this freedom has, for all the people responsible for their actions, a limit.
That limit is the dignity of others. I can act as I always pleases not cause any unfair damage. I can throw all the stones to the air anytime and anywhere, if I find that funny. But if I purposely threw a stone at his head, I'm already acting outside the limits set by the respect you deserve.
Vegetarianism Justice
Often it comes to vegetarianism as a personal choice that we choose or not. Is it fair this review, let’s see.
In principle, within the variety of foods out there, everyone can eat whatever he wants. And in general, you can do whatever you want. But this freedom has, for all the people responsible for their actions, a limit.
That limit is the dignity of others. I can act as I always pleases not cause any unfair damage. I can throw all the stones to the air anytime and anywhere, if I find that funny. But if I purposely threw a stone at his head, I'm already acting outside the limits set by the respect you deserve.
Cold cucumber soup
A recipe for cold cucumber soup. Cucumbers combine with fresh dill, onion and garlic to create a smooth, creamy cold soup. It's an easy vegan and very refreshing recipe.
Difficulty: Easy
Serves: 4
• 2 teaspoons oil
• 5 chopped cucumbers
• 3 cloves garlic
• 2 diced onions
• 2 cups of vegetable stock
• 14 cup chopped fresh dill
• Black pepper to taste
• 1 cup soy milk
Preparation
In a large saucepan, heat the oil over medium heat and fry cucumbers, garlic and onion until onion is transparent (about 6 minutes).
Then add the vegetable broth and cook over low heat until smooth cucumber (15 to 20 minutes).
Difficulty: Easy
Serves: 4
• 2 teaspoons oil
• 5 chopped cucumbers
• 3 cloves garlic
• 2 diced onions
• 2 cups of vegetable stock
• 14 cup chopped fresh dill
• Black pepper to taste
• 1 cup soy milk
Preparation
In a large saucepan, heat the oil over medium heat and fry cucumbers, garlic and onion until onion is transparent (about 6 minutes).
Then add the vegetable broth and cook over low heat until smooth cucumber (15 to 20 minutes).
Cold garlic and almond soup
Cold cream of almonds, garlic and bread. It is a traditional recipe vegan Andalusian and Extremadura. It is a first appetizing dish whose ingredients does not detract humble the final result. We can accompany this recipe with grapes and slices of melon.
Difficulty: Easy
Preparation: 20 min.
Serves: 4
• A piece of bread crumbs (250 g. Approx.)
• 100 g of raw almonds and peeled
• 2 cloves garlic
• Half a liter of cold water
• 1 cup olive oil
• 1 jet wine vinegar
• Salt
Preparation
In the bowl of the mixer, we put together the garlic, almonds and a little salt. We crush all well with mixer, helping a little water if necessary. Then add the bread crumbs that have been soaked in water. We will beat to a paste.
Then we add the oil slowly, as if we were to do Veganism also vinegar and water, always beating gently.
Difficulty: Easy
Preparation: 20 min.
Serves: 4
• A piece of bread crumbs (250 g. Approx.)
• 100 g of raw almonds and peeled
• 2 cloves garlic
• Half a liter of cold water
• 1 cup olive oil
• 1 jet wine vinegar
• Salt
Preparation
In the bowl of the mixer, we put together the garlic, almonds and a little salt. We crush all well with mixer, helping a little water if necessary. Then add the bread crumbs that have been soaked in water. We will beat to a paste.
Then we add the oil slowly, as if we were to do Veganism also vinegar and water, always beating gently.
Wednesday, May 20, 2015
Cold cucumber and avocado cream
A cold cream for the summer, this time with avocado and cucumber. An easy and very quick to prepare and a soft and delicious recipe result. It is important that avocados are ripe, otherwise it will not use and will stay in the middle of the preparation.
Difficulty: easy
Ingredients for 6 people
• 3 ripe avocados (avocados)
• 3 cucumbers
• 2 cloves garlic
• 6 tablespoons olive oil
• Juice of 1 lemon and a half
• Salt and pepper
Preparation
Peel the cucumbers and chop in the container where we will crush our cream.
Cut the avocados in half lengthwise, remove the bone and chop, adding those (without the shell) containers which have cucumbers.
Peel and chop the garlic (no need to chop them fine, because then we will beat all).
Difficulty: easy
Ingredients for 6 people
• 3 ripe avocados (avocados)
• 3 cucumbers
• 2 cloves garlic
• 6 tablespoons olive oil
• Juice of 1 lemon and a half
• Salt and pepper
Preparation
Peel the cucumbers and chop in the container where we will crush our cream.
Cut the avocados in half lengthwise, remove the bone and chop, adding those (without the shell) containers which have cucumbers.
Peel and chop the garlic (no need to chop them fine, because then we will beat all).
Strawberry gazpacho
Another vegan fruit gazpacho recipe. This time with strawberries, in addition to an intense pink color, gives a special flavor. Cold soups for summer are perfect for both first chilly dish to snack.
Difficulty: Easy
Preparation: 20 min.
Serves: 4
• 750 g. ripe tomatoes
• 500 g. Strawberry
• 1 medium onion
• 1 clove garlic
• 1 small green pepper
• 100 g. bread
• 100 ml. oil
• 50 ml. mild vinegar
• Salt
Preparation
We clean the pepper to keep only the meat, remove the strawberries short tail, tomatoes and wash all right. Chop everything with onion and a minced garlic clove.
Add the diced bread and season with oil and vinegar.
Difficulty: Easy
Preparation: 20 min.
Serves: 4
• 750 g. ripe tomatoes
• 500 g. Strawberry
• 1 medium onion
• 1 clove garlic
• 1 small green pepper
• 100 g. bread
• 100 ml. oil
• 50 ml. mild vinegar
• Salt
Preparation
We clean the pepper to keep only the meat, remove the strawberries short tail, tomatoes and wash all right. Chop everything with onion and a minced garlic clove.
Add the diced bread and season with oil and vinegar.
Watermelon Gazpacho
Watermelon gazpacho, a vegan recipe with a twist, perfect for chilly as a starter or snack in the summer. We will prepare the gazpacho with something in advance to allow time for refrigerated before serving.
Difficulty: Easy
Preparation: 20 min.
Serves: 4
• 600 g. ripe tomatoes
• 500 g. Watermelon (skinless)
• 40 g. onion
• 40 g. green pepper
• 1 clove garlic
• 1 tablespoon olive oil (best extra virgin)
• 2 tablespoons vinegar
• 1 pinch of salt
Preparation
Cut a piece of pepper 35 grams and wash well. Peel and cut a piece of onion about 35 grams. Chop the vegetables, not too much fine, because then spend the mixer.
Also add a peeled and sliced garlic.
Wash tomatoes and add in small pieces. If the tomato skin is very dry, you can peel them previously to improve the texture of gazpacho.
Difficulty: Easy
Preparation: 20 min.
Serves: 4
• 600 g. ripe tomatoes
• 500 g. Watermelon (skinless)
• 40 g. onion
• 40 g. green pepper
• 1 clove garlic
• 1 tablespoon olive oil (best extra virgin)
• 2 tablespoons vinegar
• 1 pinch of salt
Preparation
Cut a piece of pepper 35 grams and wash well. Peel and cut a piece of onion about 35 grams. Chop the vegetables, not too much fine, because then spend the mixer.
Also add a peeled and sliced garlic.
Wash tomatoes and add in small pieces. If the tomato skin is very dry, you can peel them previously to improve the texture of gazpacho.
[Recipes]:Vichyssoise - cold cream of leek
The vichyssoise soup is a cold cream of leek. Their preparation is easy. In this recipe we suggested using soy milk as an alternative to cream. But we can use another type of milk or vegetable cream.
Difficulty: Easy
Preparation: 50 min.
Serves: 4
• 4 leeks
• 2 potatoes
• 1 onion
• 1 cup vegetable milk (soy, for example)
• 1 tablespoon vegetable margarine (vegetable oil or soft)
• Salt and pepper
Preparation
Chop the onion and chop. Peel, wash and cut the potatoes into cubes. Let also trimmed and cut leeks (white part only will use).
We put the margarine (or oil) in a pot over medium heat and onion, fry few minutes to take a clear tone.
Then add the cubed potatoes and leeks, fry along with the onion for about 4 minutes, stirring with wooden spoon.
Difficulty: Easy
Preparation: 50 min.
Serves: 4
• 4 leeks
• 2 potatoes
• 1 onion
• 1 cup vegetable milk (soy, for example)
• 1 tablespoon vegetable margarine (vegetable oil or soft)
• Salt and pepper
Preparation
Chop the onion and chop. Peel, wash and cut the potatoes into cubes. Let also trimmed and cut leeks (white part only will use).
We put the margarine (or oil) in a pot over medium heat and onion, fry few minutes to take a clear tone.
Then add the cubed potatoes and leeks, fry along with the onion for about 4 minutes, stirring with wooden spoon.
[Recipes]:Raw vegan watermelon soup
Raw fruit soup for hot days. A good choice for a first raw vegan dish with watermelon and mango. We hope you like the suggestion.
Difficulty: easy
Preparation: 20 min.
Serves: 4
• 5 cups of watermelon
• 2 cups mango (peeled and diced)
• 14 cup lime juice
• 3 tablespoons chopped fresh mint
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon agave nectar (or an alternative to sweeten)
Preparation
In the bowl of the mixer or food processor we beat 1 cup mango and 3 cups of watermelon.
What remains of fruit (1 cup and a half of watermelon and mango 1 cup) cut it into small pieces and add to the mix we've beaten.
Mix in a bowl now part lime juice, minced mint, ginger and agave (or whatever you want to add to sweeten). All add to the above mixture and stir well.
Difficulty: easy
Preparation: 20 min.
Serves: 4
• 5 cups of watermelon
• 2 cups mango (peeled and diced)
• 14 cup lime juice
• 3 tablespoons chopped fresh mint
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon agave nectar (or an alternative to sweeten)
Preparation
In the bowl of the mixer or food processor we beat 1 cup mango and 3 cups of watermelon.
What remains of fruit (1 cup and a half of watermelon and mango 1 cup) cut it into small pieces and add to the mix we've beaten.
Mix in a bowl now part lime juice, minced mint, ginger and agave (or whatever you want to add to sweeten). All add to the above mixture and stir well.
[Recipes]:Cream of carrot and potato with pepper pate
A vegan recipe for cream prepared from vegetables, seasoned with fresh basil puree and garnished with roasted red peppers, tomatoes and thyme
Difficulty: Easy
Preparation: 1 h.
Serves: 4
• 250 g of carrots (3 pcs.)
• 300g potatoes (3 pcs.)
• 120 g zucchini (medium zucchini approx.)
• 400 ml. vegetable broth
• 2 leaves of fresh basil
• salt and pepper
Preparation
Peel the potatoes, wash the carrots and zucchini. Cut all vegetables into large pieces and put to boil with the vegetable broth about 20 minutes.
When the vegetables are tender season with salt and pepper to taste and beat everything until the desired texture. We can add a little water to get a thinner cream or correct the density of the cream.
Difficulty: Easy
Preparation: 1 h.
Serves: 4
• 250 g of carrots (3 pcs.)
• 300g potatoes (3 pcs.)
• 120 g zucchini (medium zucchini approx.)
• 400 ml. vegetable broth
• 2 leaves of fresh basil
• salt and pepper
Preparation
Peel the potatoes, wash the carrots and zucchini. Cut all vegetables into large pieces and put to boil with the vegetable broth about 20 minutes.
When the vegetables are tender season with salt and pepper to taste and beat everything until the desired texture. We can add a little water to get a thinner cream or correct the density of the cream.
Tuesday, May 19, 2015
[Recipes]:Masoor Dal - Indian red lentil soup
A classic Indian cuisine is the variety of lentil. In a vegan recipe easy to prepare, this soup of red lentils is an adaptation of a Bengali recipe, a delicious first course and a good approach to learn Indian cooking.
Difficulty: Easy
Preparation: 25 min.
Ingredients for 2 people
• 100 g. Red lentils (12 cup)
• 750 ml. Water (3 glasses)
• 12 teaspoon turmeric dessert
• 13 teaspoon ground cumin dessert
• 2 tomatoes
• 1 handful chopped fresh cilantro
• 1 tablespoon olive oil
• 12 teaspoon salt dessert
Preparation
First of all it is advisable to wash and soak the lentils for 2 hours.
In a saucepan put on high red lentils (drained), 3 cups water and half a teaspoon (dessert) turmeric. We will cook the lentils for 15 minutes.
Add the peeled and finely chopped tomatoes, stir and cook another 5 minutes.
Difficulty: Easy
Preparation: 25 min.
Ingredients for 2 people
• 100 g. Red lentils (12 cup)
• 750 ml. Water (3 glasses)
• 12 teaspoon turmeric dessert
• 13 teaspoon ground cumin dessert
• 2 tomatoes
• 1 handful chopped fresh cilantro
• 1 tablespoon olive oil
• 12 teaspoon salt dessert
Preparation
First of all it is advisable to wash and soak the lentils for 2 hours.
In a saucepan put on high red lentils (drained), 3 cups water and half a teaspoon (dessert) turmeric. We will cook the lentils for 15 minutes.
Add the peeled and finely chopped tomatoes, stir and cook another 5 minutes.
[Recipes]:Pumpkin Cream
Pumpkin cream recipe. This rich and nourishing cream can refresh in summer, or take it warm in cold weather. Surprising for its sweet and earthy hues.
Difficulty: Easy
Preparation: 25 min.
Ingredients
• Pumpkin
• 1 potato
• Water
• Vegetable broth 12
• Olive oil
• Salt
• Ground black pepper
• Roasted pumpkin seeds
Preparation
Peel and chop a piece of pumpkin and potato.
Prepare a pot and add water, but no cover at all. Add a pinch of spices, salt, vegetable broth and oil splash. Bring to simmer a few minutes until everything is tender.
Difficulty: Easy
Preparation: 25 min.
Ingredients
• Pumpkin
• 1 potato
• Water
• Vegetable broth 12
• Olive oil
• Salt
• Ground black pepper
• Roasted pumpkin seeds
Preparation
Peel and chop a piece of pumpkin and potato.
Prepare a pot and add water, but no cover at all. Add a pinch of spices, salt, vegetable broth and oil splash. Bring to simmer a few minutes until everything is tender.
Dairy and Veganism: Why not drink milk?
In this article we explain why vegans reject dairy consumption.
Overall, Veganism rejects any kind of animal exploitation. Many people believe, however, that use milk from cows not involve any harm. Free and grateful to the company that exploits the idyllic image of cows are like advertising displays we have. But the reality is very different.
A dairy cow in both industrial and ecological farms is simply a property. It is a means to make money. They are raised in order to be productive for the farmer and the quality and length of life depends on this productivity. Reject dairy cows of respect
Where is the calf
One of the key questions we can ask is where the calf is. We know that cows do not give milk and gives a tap water. Cows, like all female mammals, have to become pregnant and give birth, the mammary glands to give milk.
Overall, Veganism rejects any kind of animal exploitation. Many people believe, however, that use milk from cows not involve any harm. Free and grateful to the company that exploits the idyllic image of cows are like advertising displays we have. But the reality is very different.
A dairy cow in both industrial and ecological farms is simply a property. It is a means to make money. They are raised in order to be productive for the farmer and the quality and length of life depends on this productivity. Reject dairy cows of respect
Where is the calf
One of the key questions we can ask is where the calf is. We know that cows do not give milk and gives a tap water. Cows, like all female mammals, have to become pregnant and give birth, the mammary glands to give milk.
[Recipes]:Zucchini Cream
Rich and easy recipe for vegan zucchini cream. Perfect for taking warm in the cold months as a starter.
Ingredients
• 2 zucchini
• 1 large potato
• 1 onion
• Soya milk (optional)
• Olive oil
• Nutmeg
• Salt and pepper
Preparation
Peel, wash and cut the potatoes, onion and zucchini (you can leave them unpeeled) into large pieces.
All lightly sauté in a little oil. Add spices to taste and water, uncovered completely, and place over high heat until it boils. Cover and let a few minutes over medium heat, just until soft.
Ingredients
• 2 zucchini
• 1 large potato
• 1 onion
• Soya milk (optional)
• Olive oil
• Nutmeg
• Salt and pepper
Preparation
Peel, wash and cut the potatoes, onion and zucchini (you can leave them unpeeled) into large pieces.
All lightly sauté in a little oil. Add spices to taste and water, uncovered completely, and place over high heat until it boils. Cover and let a few minutes over medium heat, just until soft.
Monday, May 18, 2015
[Recipes]:Vegetable soup
Vegetable soup recipe. A vegetarian soup ideal for making those vegetables you have on hand and start to get a bean, not throwing. Thus also, every time we have a different dish.
Ingredients
Any vegetables you have at home garlic, onions, carrots, peas, green pepper, red pepper, broccoli, leek, celery, turnip, tomato, potato, zucchini ...
Spices, all we like chopped parsley, chives, bay leaves, paprika, ground pepper, nutmeg.
Water
Oil and salt
Preparation
Peel and cut the vegetables into pieces that we have at home and want to add to the soup.
Sauté in the pan with a little oil and salt. Give them a few turns with a wooden spoon to prevent sticking to the bottom.
Ingredients
Any vegetables you have at home garlic, onions, carrots, peas, green pepper, red pepper, broccoli, leek, celery, turnip, tomato, potato, zucchini ...
Spices, all we like chopped parsley, chives, bay leaves, paprika, ground pepper, nutmeg.
Water
Oil and salt
Preparation
Peel and cut the vegetables into pieces that we have at home and want to add to the soup.
Sauté in the pan with a little oil and salt. Give them a few turns with a wooden spoon to prevent sticking to the bottom.
[Recipes]:Leek puree
Easy and tasty recipe for mashed leeks. Leek always gives an intense and tasty flavor, so this recipe is a tasty starter. Serve hot. You can serve with toasted bread croutons.
Ingredients
• 1 kilo of leeks
• 1 onion
• 3 large potatoes
• Olive oil
• Pepper
• Salt
• Vegetable margarine
Preparation
Cut the onion in the oil and fry lightly.
Meanwhile, clean and cut the potatoes and leeks.
When the onion is transparent, add the leeks and potatoes. Fry together a couple of minutes.
Ingredients
• 1 kilo of leeks
• 1 onion
• 3 large potatoes
• Olive oil
• Pepper
• Salt
• Vegetable margarine
Preparation
Cut the onion in the oil and fry lightly.
Meanwhile, clean and cut the potatoes and leeks.
When the onion is transparent, add the leeks and potatoes. Fry together a couple of minutes.
[Recipes]:Pumpkin puree
Simple recipe for pumpkin puree with a hint of ginger and cumin flavor. Easy to prepare and ideal as a first hot plate.
Preparation: 35 min.
Ingredients
• 1 kilo of peeled pumpkin and clean
• 2 leeks
• 1 clove garlic, crushed
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 liter of vegetable broth
• Salt and pepper
Preparation
Peeled and cut squash into small pieces.
In a large saucepan set over low heat the oil with crushed garlic and sliced leeks.
When everything is tender add the cumin and ginger and stir for a minute.
Add the pumpkin, salt and pepper to taste.
Preparation: 35 min.
Ingredients
• 1 kilo of peeled pumpkin and clean
• 2 leeks
• 1 clove garlic, crushed
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 liter of vegetable broth
• Salt and pepper
Preparation
Peeled and cut squash into small pieces.
In a large saucepan set over low heat the oil with crushed garlic and sliced leeks.
When everything is tender add the cumin and ginger and stir for a minute.
Add the pumpkin, salt and pepper to taste.
[Recipes]:Cream of mushroom
Rich cream of mushroom soup recipe. A first perfect to warm vegan dish.
Difficulty: Easy
Preparation: 25 min.
Serves: 4
• 250 g. Clean and sliced mushrooms
• 50 g. Vegetable shortening (or oil)
• 4 tablespoons flour
• 1 teaspoon lemon juice
• 1 liter and 12 of vegetable broth
• Salt and pepper to taste
Preparation
Saute the mushrooms with hot margarine and add the lemon juice.
Then we roast the flour, put it on a frying pan and stir with a wooden spoon until it turns color.
When the meal is ready, we gradually cold vegetable broth and cook 10 minutes spinning rods.
Sunday, May 17, 2015
[Recipes]:Cream of pumpkin and carrot with croutons of bread
A vegan cream perfect as the first hot plate. This cream is suggested complete with squares of toast. Its main ingredients are pumpkin and carrot, and is spiced with nutmeg, black pepper and fresh parsley.
Difficulty: Easy
Preparation: 30 min.
Serves: 4
• 1 small pumpkin
• 2 carrots
• 1 large onion
• Fresh parsley
• 12 potato
• Nutmeg
• Pepper
• Salt
• Olive oil
• Half a loaf of bread or four slices of whole meal bread.
Preparation
First peel potatoes and cut them into three or four parts, is this ingredient that will help thicken our cream, so we'll use medium large potato or an entire medium potato.
We'll take to cook the potatoes with carrots and squash, peeled and cut into chunks. We cover everything with water.
Meanwhile, we itch very fine the onion and parsley and leave aside. Also, we take the opportunity to prepare croutons
Difficulty: Easy
Preparation: 30 min.
Serves: 4
• 1 small pumpkin
• 2 carrots
• 1 large onion
• Fresh parsley
• 12 potato
• Nutmeg
• Pepper
• Salt
• Olive oil
• Half a loaf of bread or four slices of whole meal bread.
Preparation
First peel potatoes and cut them into three or four parts, is this ingredient that will help thicken our cream, so we'll use medium large potato or an entire medium potato.
We'll take to cook the potatoes with carrots and squash, peeled and cut into chunks. We cover everything with water.
Meanwhile, we itch very fine the onion and parsley and leave aside. Also, we take the opportunity to prepare croutons
Wednesday, May 13, 2015
[Recipes]:Andalusian gazpacho
The classic Andalusian gazpacho recipe. A first perfect for the warmer months traditional vegan dish. Also ideal as a refreshing summer drink.
Ingredients
• Seven ripe tomatoes
• 1 pepper large (red or green)
• 2 cucumbers
• 12 onion
• 1 clove garlic
• salt
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• For the garnish 1 tomato, 12 pepper, 1 cucumber, 14 onion, 1 piece of bread
Preparation
To prepare the gazpacho will wash and cut all ingredients to beat them with a little water to grind them all well. Then colaremos to remove the shells and test to see if we add more oil, vinegar and salt.
Ingredients
• Seven ripe tomatoes
• 1 pepper large (red or green)
• 2 cucumbers
• 12 onion
• 1 clove garlic
• salt
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• For the garnish 1 tomato, 12 pepper, 1 cucumber, 14 onion, 1 piece of bread
Preparation
To prepare the gazpacho will wash and cut all ingredients to beat them with a little water to grind them all well. Then colaremos to remove the shells and test to see if we add more oil, vinegar and salt.
[Recipes]:Carrots and sweet potato soup
A vegan carrot soup recipe with sweet potatoes (sweet potato) easy to prepare and very tasty. Adds a creamy soup with sweet potato detail a sweet touch. We can vary the recipe to make it a cream just beating all the ingredients at the end of the preparation.
Carrots and sweet potato soup
Difficulty: Easy
Preparation: 1 h.
Serves: 4
• 5 carrots
• 1 sweet potato (sweet potato, sweet potato, sweet potato)
• 1 onion
• 1 bay leaf
• 1 vegetable bouillon cube
• 3 cups water
• 2 tablespoons olive oil
• Salt and pepper
• January natural soy yogurt (optional)
Preparation
Peel and wash well carrots, sweet potato and onion. Chop the onion and chop the carrots and sweet potatoes.
In a deep saucepan fry with olive oil the onion, then add carrots and sweet potatoes we have previously chopped.
Carrots and sweet potato soup
Difficulty: Easy
Preparation: 1 h.
Serves: 4
• 5 carrots
• 1 sweet potato (sweet potato, sweet potato, sweet potato)
• 1 onion
• 1 bay leaf
• 1 vegetable bouillon cube
• 3 cups water
• 2 tablespoons olive oil
• Salt and pepper
• January natural soy yogurt (optional)
Preparation
Peel and wash well carrots, sweet potato and onion. Chop the onion and chop the carrots and sweet potatoes.
In a deep saucepan fry with olive oil the onion, then add carrots and sweet potatoes we have previously chopped.
[Recipes]:Vegetable bouillon
Home draw pills vegetable broth is a good alternative to commercial flavorings, controlling our consumption of salt and fat.
Ingredients
• 1 liter of water
• 20 g. Virgin olive oil
• 1 teaspoon coarse salt
• 2 or 3 cloves
• Small balls of black pepper
• 12 teaspoon Cucuma
• 12 teaspoon ground ginger
• 1 bay leaf
• 2 garlic cloves
• 1 carrot
• 1 stalk celery
• 1 leek
• 1 onion
• A few bits of seaweed Kombu (optional)
Preparation
Peel and wash the vegetables and cut into large chunks.
In all pressure cookers ingredients are fed with 2 pressure points for 8 minutes.
If you do not have a pressure cooker in a conventional pot brought water to a boil and keep on low heat with the remaining ingredients. It leaves about 30 minutes (until the vegetables are tender).
Ingredients
• 1 liter of water
• 20 g. Virgin olive oil
• 1 teaspoon coarse salt
• 2 or 3 cloves
• Small balls of black pepper
• 12 teaspoon Cucuma
• 12 teaspoon ground ginger
• 1 bay leaf
• 2 garlic cloves
• 1 carrot
• 1 stalk celery
• 1 leek
• 1 onion
• A few bits of seaweed Kombu (optional)
Preparation
Peel and wash the vegetables and cut into large chunks.
In all pressure cookers ingredients are fed with 2 pressure points for 8 minutes.
If you do not have a pressure cooker in a conventional pot brought water to a boil and keep on low heat with the remaining ingredients. It leaves about 30 minutes (until the vegetables are tender).
[Recipes]:Carrot and Coconut soup
A rich soup recipe coconut and carrot. A different option for our starters. The characteristic taste of coconut with a hint of ginger and carrot color. We encourage you to try it.
Difficulty: Easy
Preparation: 40 min.
Serves: 4
• 1 large onion
• 4 garlic cloves
• 0.75 liters of water (3 cups)
• 1 tablespoon grated fresh ginger
• 1 medium potato
• 3 large carrots
• 200 ml. Coconut milk (canned serves)
• 2 tablespoons olive oil
• Salt and pepper to taste
Preparation
Chop the onion and the garlic. We heat it over medium heat, a couple of tablespoons of olive oil in a pot. Fry the garlic first. When brown, lower the intensity of the heat and add the onion, so that little by little is done.
Difficulty: Easy
Preparation: 40 min.
Serves: 4
• 1 large onion
• 4 garlic cloves
• 0.75 liters of water (3 cups)
• 1 tablespoon grated fresh ginger
• 1 medium potato
• 3 large carrots
• 200 ml. Coconut milk (canned serves)
• 2 tablespoons olive oil
• Salt and pepper to taste
Preparation
Chop the onion and the garlic. We heat it over medium heat, a couple of tablespoons of olive oil in a pot. Fry the garlic first. When brown, lower the intensity of the heat and add the onion, so that little by little is done.
Plants and vegetarians: Did you also suffer plants?
The central nervous system
Plants do not have central nervous system, or anything similar to a brain. When we prick a finger with a thorn, that information is communicated by the nervous system to the brain, where the sensation of pain is generated. Therefore, only beings with a central nervous system can suffer and feel pleasure. A plant does not have anything like that allows suffering.
Plants also feel.
The fundamental difference is that psychologically a plant does not have a mental perception of his life. The animals are aware of being alive. Our life experience, hurt and suffering if we enjoy our existence. We flee from unpleasant feelings and avoid death.
A plant does not perceive their own existence. We can say metaphorically that no one in the stem of a plant, so we cannot harm anyone by cutting a leaf. To put it another way the plants are not subject of a life.
Why plants lack nervous system?
The reason is that their evolutionary survival strategy is different from most animals. The ability to feel pain is selected by evolution for animals can escape from possible dangers feature. If approaching fire fingers feel the pain that tells us that if the hand aside quickly suffer severe burns.
Plants do not have central nervous system, or anything similar to a brain. When we prick a finger with a thorn, that information is communicated by the nervous system to the brain, where the sensation of pain is generated. Therefore, only beings with a central nervous system can suffer and feel pleasure. A plant does not have anything like that allows suffering.
Plants also feel.
The fundamental difference is that psychologically a plant does not have a mental perception of his life. The animals are aware of being alive. Our life experience, hurt and suffering if we enjoy our existence. We flee from unpleasant feelings and avoid death.
A plant does not perceive their own existence. We can say metaphorically that no one in the stem of a plant, so we cannot harm anyone by cutting a leaf. To put it another way the plants are not subject of a life.
Why plants lack nervous system?
The reason is that their evolutionary survival strategy is different from most animals. The ability to feel pain is selected by evolution for animals can escape from possible dangers feature. If approaching fire fingers feel the pain that tells us that if the hand aside quickly suffer severe burns.
Tuesday, May 12, 2015
Types of Vegetarians
There are many trends in vegetarianism. The motivations that lead us to be vegetarians are varied and therefore there are many types.
Types of vegetarians
What they have in common all vegetarian diets is their rejection of the meat of the animals, whether these birds, mammals and fish. Thus, although some people who call themselves vegetarians eat fish, indeed they would not be, it can at best be called semi vegetarians.
Traditionally it sets for vegetarians the following classification depending on what products of animal origin referred to abstain for one way or another
Vegans
They are vegetarians who abstain from all animal products, including milk, eggs or honey. The main motivation of vegans is respect for other animals. Therefore, to the extent that animal products involve the exploitation of animals, Veganism is proposed as an attitude that promotes the release of other animals of this oppression. See what is veganism?
Types of vegetarians
What they have in common all vegetarian diets is their rejection of the meat of the animals, whether these birds, mammals and fish. Thus, although some people who call themselves vegetarians eat fish, indeed they would not be, it can at best be called semi vegetarians.
Traditionally it sets for vegetarians the following classification depending on what products of animal origin referred to abstain for one way or another
Vegans
They are vegetarians who abstain from all animal products, including milk, eggs or honey. The main motivation of vegans is respect for other animals. Therefore, to the extent that animal products involve the exploitation of animals, Veganism is proposed as an attitude that promotes the release of other animals of this oppression. See what is veganism?
Monday, May 11, 2015
Do you eating fish? No Thanks
Fish are animals that die in greater numbers by the action of humans. And our consumption is the leading cause of death and suffering.
Choking on a fish
You may not have much empathy for the fate of a fish and we feel closer to mammals such as a cow or a dog, whose resemblance to us is greater.
However, we can understand that to fish their lives are important and that their sufferings are as undesirable to them as ours are to us. Despite its appearance, there is no reason not to respect them.
Fish have a complex nervous system, like other animals feels pain and enjoy life.
Unlike other animals, fish cannot scream when they suffer, but they are fully aware of what happened pain and suffering.
The fish usually die painfully decompression when they are pulled to the surface by fishing nets. Many others die from asphyxiation when taken out of water. The crushing or freezing in cold storage are other common causes of death of the fish.
Choking on a fish
You may not have much empathy for the fate of a fish and we feel closer to mammals such as a cow or a dog, whose resemblance to us is greater.
However, we can understand that to fish their lives are important and that their sufferings are as undesirable to them as ours are to us. Despite its appearance, there is no reason not to respect them.
Fish have a complex nervous system, like other animals feels pain and enjoy life.
Unlike other animals, fish cannot scream when they suffer, but they are fully aware of what happened pain and suffering.
The fish usually die painfully decompression when they are pulled to the surface by fishing nets. Many others die from asphyxiation when taken out of water. The crushing or freezing in cold storage are other common causes of death of the fish.
Eggs and Veganism: Why not eat eggs
In this article we explain why vegans reject the consumption of eggs.
Eggs and Veganism
Contrary to widespread opinion, the consumption of eggs, like the consumption of milk, is a direct result in slavery for the animals and before or after his death. Therefore, the attitude of respect for vegetarianism should exclude such products. Freedom and lives of individuals must be respected regardless of the species to which they belong, the only relevance to respect another is its ability to suffer and enjoy. No animal deserves a property.
1. The chickens are slaves
Like any producer, the goal of every poultry farmer is to get a good income from their exploitation. For this your business must be profitable and cover part or all the expenses of his family, amortize investments and making a profit.
The legal status of nonhuman animals is simple they are real. A hen can be bought, sold, is made to produce the most and when no longer profitable killed. This is legal and socially accepted as normal. Of course this is extensible to other nonhuman animals. The life of a chicken is safe only for his productivity index.
2. Selection of male chicks
When a chick hatches the egg is selected by gender and is sentenced to a life of slavery or death. If the chick is female it will go to the production of eggs, whether it is male will be shed to a shredder machine and your body may work to feed and serve as food for other animals. (Other possible destinations for a male chick are a dumpster full of peers to finally suffocating, I finish colors painted and sold as a toy at a flea market, etc ...)
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