Vegan-licious Holiday Menu Plan
Sweet and Spicy Mixed Nuts
Roasted Red Pepper Hummus
2 cans garbanzo beans; drained and rinsed Preparation:
Rinse and drain the beans in a wire colander. Add the salt 1/3 cup unbleached cane sugar (or white sugar from Making hummus in a blender: Using the pulse setting,
alternately pulse (and scrap/stir) until smoothly blended. Add a little extra liquid, 1 Tbsp at a time, if the mixture is Preparation:
too thick to blend easily. Using a rubber spatula, scrape In a large bowl, place the almonds, pecans, and walnuts, the mixture into a bowl, and thoroughly mix in the olive and toss to combine. In a small bowl, place all of the spices, stir well to combine, and set aside. In a small saucepan, place the water and sugar, and bring the Making hummus with a blender stick: Add all the
mixture to a boil to dissolve the sugar and form a simple ingredients to your deep container, and pump the blender stick up and down until it’s smooth.
Continue to boil the simple syrup to the soft ball stage Adjust seasoning to taste. Serve on a platter with (240 degrees, use a candy thermometer). Remove the quartered warmed naan bread, baby carrots, thick-sliced saucepan from the heat and stir in the spice mixture. cucumbers, snap peas, and a little side of olives for zest.
Pour the spiced simple syrup over the mixed nuts and toss well to thoroughly coat the nuts with the mixture. Transfer the mixed nuts to a non-stick cookie sheet and spread them out to form a single layer. Bake at 350 degrees for 10-15 minutes or until nuts are lightly toasted and fragrant. Remove the cookie sheet from the oven and set nuts aside to cool. Break the nuts into small pieces and store in an airtight container. Serve as a snack, or garnish for salads, grains, or rice Salads and Sides
Avocado, Orange, Pomegranate and
Harvest Casserole
Mixed Green Salad
8 cups Boston or bibb lettuce, washed well, patted dry, 12 small (or 6 large) Jonathan or red delicious apples 8 cups red-tipped loose-leaf lettuce, washed well, patted 2 small to medium onion, chopped (not too finely) 8 cups spinach, triple washed, patted dry, and torn into 2 pomegranate, seeds separated from yellow membrane Pomegranate Vinaigrette
1 1/2 cups. Pomegranate juice
Combine squash, carrots, apples, sweet potato and onion in a rectangular casserole dish. Pour the melted mar- garine over the top and mix well. Combine broth, soy milk, spices and pour over the top of the veggie mixture, making sure to stir fairly well. Cover with foil and bake in In a blender or food processor, place the pomegranate juice, water, orange juice, mint, mustard, and salt, and process for 30 seconds. While the machine is running, add both of the oils in a slow steady stream, and continue to process the mixture an additional 1 minute. Store in an airtight container, in the refrigerator, for 3-5 days. Salad Preparation:
In a small glass bowl, place the diced avocado, drizzle the lemon juice over the top, and toss gently to thoroughly coat the avocado with the juice to prevent discoloration. In a large bowl, toss together all of the greens. Scatter the avocado mixture, oranges, pomegranate seeds, and Sweet and Spicy Mixed Nuts over the greens, and toss gently to combine. Top individual servings with the Pomegranate Vinaigrette. Entree and Desert
Jamaican Jerk Tofu
Prep time: 30 min (plus 2 hours chill time) Ingredients:
12 scallions, sliced thinly (discard top 1/3 of green ends) 6-8 jalapeño peppers, minced (how hot do you like it?) Preparation:
Use a food processor to combine the butter, cream cheese, flour, salt, and sour cream. It helps if you cut the butter and cream cheese into small pieces first.
This will turn into a crumbly dough. Shape it into 4 pieces and roll into flattened balls, and then chill each in plastic Preparation:
In a large bowl, mix the first nine ingredients, including olive oil. In a smaller bowl, combine spices and brown sugar. Add to liquid mix and stir. If using one block of Combine the walnuts, sugar, cinnamon, and raisins in a tofu, spray an 8 x 8 pan with oil. Slice tofu into three bowl and set aside. Flour your counter top and roll each slices from its narrow end. Place in pan and pour HALF of of the dough balls into a 9-inch circle, and then spread marinade over tofu. For two blocks of tofu, use a 9 x 13 the jam on each circle. Divide the sugar, walnut, and pan, and pour ALL the marinade over tofu.
raisin mixture evenly among the dough circles and press it lightly into the jam to stick. Cut the dough like a pizza (using a sharp knife or pizza cutter) into 12 even slices. Roll the wedges from the wide end to the small point and place the roll-up with the point side down on a cookie sheet. Bake for 22 minutes, or until lightly golden brown. Cool on a rack. These can be stored in the freezer for up

Source: http://www.igrad.com/PDF/igrad-vegan-menu-plan.pdf


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