Vegetarian or Vegan?

I am…in the middle. I almost always lean toward the vegan food but when you go out it’s really hard to get anything with out saturated fat or dairy because of course, the majority of people aren’t VEGetAriaN. That’s why I am sort of inbetween. But when I finally move out of here, I will most likely go vegan! Many people think going vegan is in the same category as anorexia. I’m assuming because they believe that vegans eat nothing but fruit and veggies. Which, is very wrong. Of course they eat veggies and fruit but there’s soy products, whole grains and nuts, et cetera. However, I think there could be some health risks for certain people because they need specific vitamins or nutritions more than others. Being a vegetarian is a lot safer but of course, there could still be health problems because they need meat or dairy products (if there is such a thing). I think a majority of people could AT LEAST be vegetarian. It is the healthiest choice you could make; taking out dairy and meat would cut down on tons of diseases, depression, medical issuses, weight, and vegetarians are generally happier and healthier. The day I became a vegetarain I felt so proud and overwhelmed with happiness and like I was doing the greatest thing with my life.

What are you?

Veggie Recipes for October!

Killing the last half an hour in photography, I decided to check up on my new blog! (upped in tumblrarity and got another follower!) As well, i’m going to post up some recipes I have used and love from www.vegetariantimes.com. They have tons of recipes and I have tried most, haha.

Pumpkin Parfaits with Oat Crunch

Serves 2 

Oat Crunch

• 1/2 cup puffed rice cereal
• 1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob’s Red Mill Gluten Free Rolled Oats
• 2 Tbs. raw pumpkin seeds
• 2 Tbs. pure maple syrup
• 1/4 tsp. pumpkin pie spice

Pumpkin Mousse

• 3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
• 1/2 cup sweetened pumpkin pie filling
• 6 oz. vanilla soy yogurt

1. To make Oat Crunch: Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.
2. To make Pumpkin Mousse: Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.
3. Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.

Gorgonzola, Fig & Spinach Pizza

Makes 1 12-inch pizza

• 4 oz. Gorgonzola cheese, such as BelGioioso CreamyGorg
• 1/4 cup fat-free milk
• 1 recipe Thin and Crispy Pizza Dough (click here for recipe)
• 3 cups baby spinach leaves
• 6 fresh or dried figs, quartered
• 2 Tbs. pine nuts
• 3 Tbs. dry-cured, pitted black olives, optional

Preheat oven to 400°F. Purée cheese and milk in blender or food processor until smooth. Spread cheese mixture on Thin and Crispy Pizza Dough. Top with spinach, figs, pine nuts, and olives, if using. Bake 20 to 25 minutes, or until crust is crispy and browned on bottom. Let stand 5 minutes before slicing

Don’t forget to check the brand of the Gorgonzola brand for gluten-yeast for you vegans!

Tofu Shapes with Hummus

Serves 12 (makes 12 small shapes)

Hummus

• 1 cup cooked or canned chickpeas
• 1/4 cup gluten-free honey mustard
• 1 Tbs. honey
• 2 Tbs. lemon juice
• 1/2 cup olive oil

Tofu Shapes

• 1 lb. superfirm tofu, cut into
• 1/2-inch-thick slices
• 1 cup puffed rice cereal
• 1/4 tsp. ground cumin
• 2 large egg whites
• 2 Tbs. olive oil, for frying

1. To make Hummus: Pulse chickpeas, honey mustard, honey, and lemon juice in food processor until coarsely chopped. With motor running, add olive oil, and purée until smooth.

2. To make Tofu Shapes: Place tofu slices on paper-towel-lined baking sheet. Cover with paper towels, and place another baking sheet on top. Weigh down, and drain 30 minutes.

3. Pulse cereal and cumin in food processor until finely ground. Transfer to bowl. Whisk together egg whites and 1 Tbs. water in separate bowl.

4. Preheat oven to 400°F. Cut tofu into shapes with cookie cutters. Dip Tofu Shapes into egg whites, then into cereal mixture. Coat baking sheet with cooking spray.

5. Heat oil in skillet over medium-high heat. Fry Tofu Shapes in oil 1 to 2 minutes per side. Transfer to prepared baking sheet. Bake 10 minutes, or until firm. Serve with Hummus.

ENJOY VEGGIE LOVERS!