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Posts Tagged ‘Vegetarian Tips’

Braised Escarole with White Bean Vinaigrette

By • Apr 7th, 2013 • Category: Featured, Main Dish, Potatoes, Grains, and Beans, Vegan Mashup, Vegetables

By guest chef, Cathi DiCocco A delicious whole foods dinner by restauranteur Cathi Dicocco. Cathi grew up cooking in her fathers Italian restaurant in upstate NY.  She is a hidden gem we found in the Maine woods. If you’re ever in Bethel, Maine, stop and visit  Cathi’s restaurant and market serves 4 To make the [...]



Potato Rosemary Pizza

By • Apr 7th, 2013 • Category: Breads and Pizza, Featured, Light Bites, Main Dish, Vegan Mashup

by Toni Fiore,  author of Totally vegetarian. The Totally vegetarian TV show is now online. Watch this recipe on Delicious TV’s Vegan Mashup Establishments that serve pizza by the slice are popping up everywhere around Italy. When I travel I love sampling different pizzas with loads of delicious vegetables!  This traditional Italian Pizza Patata (Potato [...]



Vegan Pizza Spreads Across US!

By • Aug 26th, 2009 • Category: Breads and Pizza, Featured, Our Vegetarian Travels

Oh so many years ago when we first became vegetarians, in order to get a decent, tasty vegan pizza, you had to make it yourself. While it’s still a wonderful thing to DIY – check out Toni’s amazing Potato Sage Pizza – it’s also nice to know that from Boston to Seattle and in a [...]



Summertime and the grillin’ is easy

By • Jul 11th, 2009 • Category: Featured, Vegetables, Vegetarian Tips

For us, summer means less time in the kitchen and more time outside in “the big room” – so of course, the less fuss involved in the preparation of meals, the better we like it.  And what could be less fussy (and more delicious) than a stir fry prepared al fresco on the grill?  Utilizing [...]



Cashew Cream Spread

By • Apr 17th, 2009 • Category: Salads and Dressings

1-2 cloves garlic, coarsely chopped 1/3 c. cashew nut butter 2 T. white or red miso Water 2 t. olive oil In a food processor or blender, add the nut butter, miso and garlic. Add water, a tablespoon at a time, the olive oil, and process. The spread should have a smooth consistency similar to [...]



How To Re-Hydrate Dry TVP

By • Sep 29th, 2007 • Category: Vegetarian Tips

I just received a question about rehydrating dry TVP (textured vegetable protein). Many stores carry ready to cook TVP in the form of faux “meats” (whether frozen, refrigerated, or canned), but in some areas, these types of products can be difficult to find. In that case, dry TVP may be your only alternative. For people [...]



What is Macerating?

By • May 21st, 2007 • Category: Vegetarian Tips

Macerating vs. Marinating I just received an email asking what the difference is between marinating and macerating. Macerating is a procedure used in food preparation where raw, dried, or preserved fruits or vegetables are soaked in a seasoned, usually acidic, liquid before cooking. Macerating is often confused with “marination,” and some use the terms interchangeably. [...]



Rediscover Lentils

By • Feb 8th, 2007 • Category: Vegetables, Vegetarian Tips

Rediscover Lentils Lentils are one of the most ancient of cultivated crops, and they’re widely consumed throughout Europe, India, and Africa. They are wonderfully all-purpose, low in fat, high in protein and fiber, and unlike other legumes, they cook quickly and require no soaking. They are a terrific meat substitute for vegetarians in a variety [...]



Texture Tips

By • Dec 10th, 2006 • Category: Vegetarian Tips, Vegetarianism

Texture Tips One of the most important elements people seek in food, especially vegetarian food is texture. From the moment we begin eating solid food, texture plays an extremely important role in our diets and our palates. Taste is equally important, but how food “feels” remains an issue for many. Consequently, tofu, beans, and other [...]



Where do pine nuts come from?

By • Jul 23rd, 2006 • Category: Vegetarian Tips, Viewer questions

Where do pine nuts come from? Yesterday I attended a pot luck dinner with some friends. I brought a dish that contained toasted pine nuts and during the course of the evening, it became apparent that not many people knew where pine nuts actually come from. Having grown up in Italy, these nuts were a [...]



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