Delicious TV

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Posts Tagged ‘vegetarian nutrition’

Tunno Sandwiches

By • Apr 1st, 2014 • Category: Burgers and Sandwiches, For the Kids, Vegan Mashup

Recipe by Toni Fiore, the author of the Totally Vegetarian cookbook, and host of the Totally Vegetarian TV show,  also on Roku. makes 2 cups 4-6 sandwiches Ingredients: 14 oz. can artichoke hearts, drained and squeezed fairly dry 1 cup cooked chickpeas rinsed and drained ½ small onion, finely chopped 1 stalk of celery, finely [...]



Shake it Kale Caesar

By • Mar 31st, 2014 • Category: Salads and Dressings, Vegan Mashup

Recipe by Terry Hope Romero Caesar Dressing 1/2 cup unroasted cashews 3/4 cup hot water 2 tablespoons lemon juice 1 tablespoon olive oil 4 clove peeled garlic 1 tablespoon shiro miso (white miso) 2 teaspoons Dijon mustard 1. Soak cashews in hot water for 30 minutes (or overnight, refrigerated and covered), then pour into a [...]



Quinoa Porridge

By • Apr 24th, 2013 • Category: Breakfast, Featured, Fruit, Good Mornings, Potatoes, Grains, and Beans, Vegan Mashup

by Toni Fiore, the author of the Totally Vegetarian cookbook, and host of the now online Totally Vegetarian TV show. Watch this recipe being made on Delicious TV’s Vegan Mashup  Reason to Rise episode. Serves 2-4 When it comes to hot breakfast cereals the combination of walnuts, raisins and cinnamon is classic. Using Quinoa in [...]



Edamame Apple Salad

By • Mar 3rd, 2009 • Category: Featured, For the Kids, Salads and Dressings

Typically soybeans in their dried form must be cooked at length in order to become digestible. But edamame (or green soybeans) are harvested at the peak of ripeness, which makes them soft, chewy and ready to eat in just minutes. The word edamame means “Beans on Branches,” since they grow in clusters on bushy branches. [...]



John McDougall, MD – Letter to the Editor – NY Times

By • May 22nd, 2007 • Category: Vegetarianism

This is an interesting article forwarded to me by a good friend. It’s frightening how prevalent mis-information is and how easily it invades the mainstream media. Anyway, it is certainly worth the read and a response. Until I can get the link active, just cut and paste it into your browser. John McDougall, MD – [...]



Garlic Confit

By • Apr 23rd, 2007 • Category: Light Bites

Garlic Confit There is nothing finer or more mellow tasting than roasted garlic. And it’s so easy, why not try it? Ingredients: 3-4 heads of fresh garlic, cut in half through the center, not stem to end Extra virgin olive oil A good-sized bunch of fresh thyme (lemon thyme is delicious) About 20 whole black [...]



What About Eggs?

By • Oct 21st, 2006 • Category: Vegetarian Tips, Vegetarianism

What about eggs? Over the years, I have significantly cut down on my use of eggs for a variety of humane reasons, yet I understand that eggs are, and will most likely be, a part of many diets, whether you call yourself a vegetarian or not. I would like to note here the difference between [...]



Scoop on Rice

By • Sep 18th, 2006 • Category: Potatoes, Grains, and Beans, Vegetarian Tips

The Scoop on Rice Brown rice is healthier than white rice, right? But do you know that white rice is 10 times higher than brown rice in the B vitamin, folic acid? Since brown rice is higher in fiber, both have something great to offer so why not mix them? Because brown rice takes a [...]



Take it Easy

By • May 13th, 2006 • Category: Vegetarian Tips, Vegetarianism

Take it Easy I receive many emails with questions about preparing vegetarian meals and recipe ideas. I really believe everyone is good, maybe even great, at preparing something. I’m not a professional chef, have never claimed to be, and truly that’s not something most people strive for. Most of us simply want to eat healthier [...]



Easy Bean Tips

By • Mar 3rd, 2006 • Category: Potatoes, Grains, and Beans, Vegetarian Tips

Easy Bean Tips Here are some easy tips to make canned beans a workable and delicious part of quick vegetarian meals. Many canned beans only work well if they are to be cooked and mashed because they simply don’t hold up well during the cooking process. But if texture is not an issue then go [...]



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