Worst Cheese Based Products

It’s one of the most popular foods known to man and also one of the most versatile. This ubiquitous dairy product has found itself as a staple diet amongst many people. Funnily enough it’s also the most shoplifted food item according to various studies. As tasty as it is, cheese has also laid itself open to some pretty awful culinary creations. Below we have a quick rundown of some of the most gut wrenchingly upsetting, and ones to bear in mind if you’re on a health kick.

cheese based products

Cheese in A Can (Aerosol Cheese)

As disgusting as it sounds, this is produced by the food company, Kraft and is a cheese based product which focuses on efficiency over nutrition. High in saturated fat, it is a particularly high risk product. Saturated fat can lead to high blood pressure, heart problems and diabetes. Aside from the fact that it looks and tastes similar, it’s surprising it’s still on the shelves. Anything that is sprayed out of a can really shouldn’t be considered as food, but as with most things of this sort – children love it.

String Cheese

These horrible examples of all things that are bad with convenience foods are not particularly tasty and are generally marketed (again) towards the preferences of children. They are in essence, rubbery slimy strips (reassuringly made with “real cheese”) which are slightly repulsive to most people over the age of ten. They are, however, great to play with. The end result is child marketing gold.

Cinema Nancho Cheese

Yeah this is that rather strange looking cheese you get in the cinemas to accompany your nachos. The unnatural yellow colour is one thing but it’s so salty that that it really can’t be too good for you. It’s a low quality grade of cheese: high in fat and, as a result, sickeningly greasy. Caution should be taken and alternatives sought (i.e. salted popcorn tends to have less salt!)

Cheese Slices

These thin little squares are rarely considered cheese by most people. Despite being marketed as cheese, they are more closely related to a waste byproduct both in sight and taste, with the affectionate names “Plastic cheese”, “American cheese”, “Burger Cheese”. Thankfully, being individually wrapped makes them difficult to consume en masse.

Maggot Cheese

Let’s be honest, it doesn’t take a genius to realise that anything with maggots in should not be consumed by any sane individual. Maggots are only generally found around rotten items so it beggars believe why anyone would want to consume them. This is exactly the case with Casu Marzu. This is a now-legal-but-only-because-of-a-loophole cheese from Sardinia which is eaten with live maggots which apparently try to jump in your eye balls as you eat them. This meal is as sick as they come and despite being an aphrodisiac should be avoided by all but the most adventurous. We strongly recommend you don’t eat anything illegal, but since it isn’t currently you are welcome to try! Enjoy!

Oliver works as a tech writer for Ladbrokes. He’s developed a great loathing of aerosol and ‘squirty’ foods, but is drawn to them nonetheless.

Uses of Vegetable Fats and Oil

The fats make up one of the three classes of organic matter that are the main building materials of living organisms. Probably every living thing contains protein, carbohydrate, and fat, although in some the proportion of fat may be very small.

vegetable

Knowing How

How fat is synthesized, and just what its function is in living plants, do not appear to be known with any certainty, but its vital importance is evident from its presence in every cell, its concentration in reproductive organ such as pollen grains and seeds, and its intimate association with other substance known to influence life processes, such as the fat-soluble vitamins, sterols, and phospholipids.

To mankind, the vegetable fats are important first as food. They are concentrated food materials having more than twice the net heat value of the same weight of carbohydrates or proteins. In addition, they serve as carriers of fat-soluble vitamins and they furnish the essential fatty acid without which the animal organism cannot thrive. Besides their direct nutritional value, they have the virtue of making other foods more appetizing. They are indispensable in practical cooking and baking, since much food cannot be making fit to eat without fat.

Proportion of Vegetable Fat

The proportion of fat in natural foodstuffs varies greatly. In white potatoes the lipid content is about 0.5 percent of the dry weight; in English walnuts it is about 69 percent. Much of the fat consumed by man is taken with the natural foodstuffs without ever having been separated from the other plant material in which occurs. The most important part of fat technology, therefore, consists in the isolation of fats and he refining and processing needed to make them palatable and suited to various culinary requirements. The nonfood uses on the other hand, have long been important ones and are becoming relatively more so. Especially, the expanding uses of fats as chemical raw materials for the synthesis of a great variety of improved and new products has been a feature of the chemical developments of the recent years.

How To Have A Well Balanced Diet As A Vegan Or Vegetarian – To Protect Your Oral And General Health

There are several health benefits towards transitioning into a vegetarian or vegan diet. Some reasons may include eating a diet lower in fats and cholesterol to improve the health of your heart, or simply wanting to try something new. Of course, you should always talk to your doctor first before making any huge dietary changes, especially if you’re taking any medications. You’ll want to educate yourself beforehand so you’re aware of all the changes that might occur when you’re eating in this manner.

In this article we’re going to cover if you need to be concerned about your oral health in the first place, and what you can do to maintain a balanced diet to protect your oral health in the long-term.

Do I need to be concerned about my oral health in the first place?

There’s a lot of debate as to which diets actually end up being healthier for you in the long-term. In the end it’s a lll about your body type, and which style of eating gives you the most energy while maintaining your long-term health. This debate continues into the realm of oral health as well. However, there are two nutrients that there is no debate about, calcium and vitamin D. Both of these nutrients greatly contribute to your overall oral health.

A lack of these two nutrients can cause your teeth to soften over time and lead to gum disease over the long-haul. The potential for developing these is more pronounced in young children as well. So, if your children are eating in this way, then you’ll need to be extra careful that they’re getting the right nutrients.

What do I need to do to ensure a balanced diet?

Eating a balanced diet as a vegetarian or vegan means diversifying what you’re eating across a variety of food groups. For example, you’ll want to be eating a wide variety of fruits and vegetables, grains and legumes. If you are eating a large enough diversity of these types of foods, you should be covering all of your nutritional requirements. You can also take supplements if need be, or substitute foods such was soy milk or nutritional yeast to give you a larger nutritional boost.

As a vegetarian or vegan you’ll want to make sure you’re getting your blood tested on a regular basis to make sure your levels are within normal range.

Keep in mind that eating whole foods, especially of the green leafy kind will go a long way towards maintaining your oral health.

I hope this article has been valuable and you have a better overall understanding at how your dietary choirs and compact your oral health. It’s important to make sure you’re getting the right balance of food in your body, both for your oral and bodily health. By eating vegetarian or vegan you can quickly escalate into the realm of eating in a manner that’s detrimental to your health, so keeping constant track of how you’re feeling should be a necessity.

Zane Schwarzlose writes for Greenspoint Dental, a Houston dental office. Zane is thinking about going vegan.

Should Your Dog Be Vegan?

The vegan diet may seem extreme to many people but it is not about deprivation, and not everyone chooses it for ethical reasons.  I ended up vegan quite by accident when, after 40, it became harder and harder to maintain my weight.  My mom challenged me to do a 3 day detox cleanse that just happened to be vegan.  I felt better than I had in years, dropped 3 pounds and decided to keep going.  The weight that had crept up on me all came off, my energy level soared, my skin looked brighter, and I was getting tons of compliments.  The best part is, the food I’m eating is delicious and satisfying.  I’m still in the early stages, so I’m not a born again, evangelical vegan, trying to convert the masses.  I’m just learning, researching, and pinning lots of delicious sounding recipes.  One thing that struck me was the question – can my dog be vegan too?

There is a lot of debate over whether dogs need meat to be their healthiest.  Recent evidence suggests that as long as they get enough protein and amino acids from other sources, they will thrive on a vegan diet.  In fact, dogs that have been placed on this diet on the advice of veterinarians for one reason, like chronic ear infections, have not only resolved the initial problem but also have better breath, a shinier coat, less shedding, and no more dandruff.

Evolutionary Tails

Dogs are classified in the order Carnivora, but they have evolved biologically as omnivores, probably because most dogs live on a diet of commercial food pellets, and canned food which is all made with a lot of grain as filler.  Their digestive system is able to derive nutrients from many sources, including fruits, vegetables, grains, legumes, and animal products.  Eliminating the animal products means that you have to make up for that loss of protein by substituting beans, soy, vegetables, and grains.  Some vets suggest adding calcium and iron supplements, as well as taurine.

There are commercial pet foods on the market that don’t have animal products in the ingredients.  They usually have some synthetic amino acids added and are higher in protein because not all of the protein may be bioavailable.

Other vets suggest that if I feel so strongly about having a vegan pet, I should get a rabbit.  Dogs require a lot more protein than humans do, and their requirement also depends on their stage of life.  It is a lot easier to provide a dog with all the essential nutrients with food that contains meat.  There are some essential fatty acids that are only available in animal products.  While some adult dogs do seem to thrive on carefully balanced vegan diets, it’s harder to provide young dogs that are still growing with all the nutrients they need.

Compromise

Instead of trying to put your dog on a full time vegan diet, you could simply limit the amount of animal products, and make sure that the ones you do feed him are top quality, free range, and organic.  It could be that the dogs who recover from health issues on a vegan diet, do so because the quality of the food they are getting is so much better, rather than from eliminating meat.   Most commercial dog food is made with animal by-products, things not fit for human consumption.  Many vets suspect that a lot of the cancers and degenerative diseases that are showing up more frequently in dogs are a result of poor quality food.

Emily Grant is a volunteer with the ASPCA and reviews training devices for canines, felines and birds. Emily loves to blog about pet health and the best ways to increase your dog’s longevity.

5 Awesome Vegan Dessert Recipes You Have to Try!

One of the things that many people miss the most once they make the switch to becoming vegan is dessert. Most cakes, ice creams and other favorite treats are made with dairy like milk and eggs. It’s hard to find a dessert that doesn’t contain some kind of dairy – unless you’re the type who’s satisfied with just fruit.

Fortunately, there are a number of great recipes for making just about any dessert both vegan and delicious. Here are 5 awesome vegan dessert recipes that you have to try:

Vegan Chocolate Cake

Chocolate cake is a favorite dessert for many people. This recipe will help you make the same decadent cake you love without the dairy. The recipe doesn’t make use of any dairy substitutes either and instead just tweaks the classic recipe, including the addition of vinegar. Create a delicious cake or serve it up as single-size cupcakes instead. You can frost it with your favorite vegan frosting, but it will taste just as good un-frosted. See full recipe.

Vegan Cheesecake

Cheesecake may seem like the last thing you’d be able to eat as a vegan, but there are actually many ways to adapt the recipe to be dairy-free. This one uses commercially available vegan cream cheese. Others rely on the use of silken tofu. Top this cheesecake with strawberries or another favorite dressing, like caramel and walnuts. It will be just as decadent as traditional cheesecake. See full recipe.

Brownie Pumpkin Pie with a Crunchy Pecan Topping

Pumpkin pie and brownies and pecan topping? Yum! A little almond milk is the only vegan substitute you need to make this sinfully delicious dessert. You can make it for a holiday treat, but why wait? Enjoy this decadent treat all year round. It’s chock full of nutrients from the pumpkin and the pecans, so you can feel guilt-free about it, too. See full recipe.

Strawberry Shortcake

This classic summertime treat gets the vegan treatment from Dairy Free Cooking. A little soy margarine helps make this dish vegan, and it only takes about 10 minutes prep time and 25 minutes cooking time before you’re well on your way to savoring this flaky and delicious dessert. Serve it with some dairy-free vanilla ice cream for a perfect complement. See full recipe.

Double Chocolate Brownies

These decadent brownies use applesauce, a banana and vegan chocolate chips to substitute the dairy ingredients found in traditional brownies. The result is a rich fudgy brownie that you’ll never know isn’t the “real thing.” Even your non-vegan friends and family won’t know the difference! All they’ll taste is the delicious chocolate-y goodness. See full recipe.

Becoming a vegan doesn’t have to mean giving up on all your favorite desserts. You can still enjoy them so long as you make the right modifications. These recipes will help you enjoy some classic desserts without any of the dairy products you don’t want in your foods.

What are some of your other favorite vegan dessert recipes? Share them in the comments!

Bio:

Chloe Trogden is a researcher for www.collegegrant.net who writes on specific opportunities such as teaching scholarships. Her leisure activities include camping, swimming and playing her guitar.

 

 

 

 

 

A Great Basic Gluten Free And Vegan Cupcake Recipe

Whatever the reason for choosing a vegan lifestyle may be, finding good quality food is still tough. To combat this a lot of us take to creating our own treats and meals at home as it allows us to have full control over what we are eating. The one food I really missed when I cut out gluten and lactose was cakes. As you start checking the labels on foods you notice that everything seems to contain gluten and milk. Finally, and almost by accident I found a recipe in a book for a mince meat cupcake which just happened to be lactose and gluten free. None of the ingredients were swapped it was just a great recipe.

Over time I have tweaked this recipe to create what, for me, is the perfect basic cupcake recipe that makes a great treat on its own, or a great jumping off point if you want to experiment and add different flavours to it. You can easily add vanilla essence, mix in fruit or add cocoa powder to the recipe to turn it into the treat you prefer. I use gluten free flour, but there is no reason you can’t use normal flour too if gluten isn’t an issue for you.

This recipe will yield: 12 muffin sized cakes/24 mini cupcakes or 16 or so normal cupcakes.

 

You Will Need
350g self raising flour (gluten free of desired)
1tea spoon Baking Powder
135ml Sunflower Oil
375ml Water
1tbsp demerara sugar
1 1/2 tsp vanilla essence
Other flavours of your choice if preferred

Step 1:

Preheat your oven. 190 or there abouts is fine. Or Gas Mark 5.

Step 2:

Line your tins or cases. Silicon cases say they don’t need to be buttered or lined, but in my experience they do. Put this all to one side.

Step 3:

Grab a large mixing bowl and sieve together the baking powder and flour. Give it a little mix with a hand whisk for good measure.

Add in your caster sugar and give it another mix.

Next you want to get the rest of your dry ingredients and add the sugar and mix well.

Step 4:

Now you’ll want to mix together and add your wet ingredients. As you mix it together and give it a good whisk/mix you should see it come together to form a nice reasonably thick batter like mix. At this stage you can also add your vanilla essence if you like. If you are using food colouring this is also the stage to add it into the mix.

This mixture will rise pretty well so fill your cases about one half to a third full.

For cooking times I do these in a mini cupcake machine and they take about 7-10 minutes. In an oven they will take around 10-12 but you’ll want to keep an eye on them and grab them at the right moment. Muffin sized cakes will take around 18minutes again, check them with a bit of uncooked spaghetti or a skewer to see if the middle is cooked through (it should come out clean)

Let them cook for 5 minutes in the tin, and transfer them to a wire rack to cook completely.

You can treat these as you would any other cupcake, so add icing, cream, or whatever else takes your fancy.

Gareth is a marketer and foodie writing for Cotswold Fayre Wholesale Food who have organic, vegan and gluten free food on offer to purchase wholesale in the UK and supply many stores.

Vegan Chocolate – The ‘Happy and Healthy’ Alternative

High quality chocolate is one of the rewards awaiting vegans. While chocolate in its raw form is vegan, many chocolate products end up with animal products in them.

Can chocolates be vegan?

Chocolates are prepared primarily from the pod of the Cocoa tree. This makes it vegan – at least in the initial stages of its production.

The procedure that follows in order to prepare the final product involves adding additives including milk or milk fat. Even the refined cane sugars that may be used are made using charcoal which may be a product of animal bones.

How vegan chocolate is made

Although many chocolate brands contain the above mentioned additives, there are a few brands that prepare chocolates without them. And these are the some of the highest quality chocolates in the market since the chocolate must stand alone flavor wise.

What to look out for to ensure that the chocolate is vegan

  • Brands with vegan certification

Many organizations offer vegan certification and license using their logo to food manufacturers, shops and restaurants. Look for the logo on the product you are purchasing as with any vegan food item. Some food manufacturers also provide their own certification and label their products as vegan.

  • Brands without certification or labels

Does that mean that those brands that do not have such a certification or label on them are all non-vegan? Not necessarily and this is where your normal vegan due diligence comes in.

Health benefits of vegan chocolates

Being animal product free, vegan chocolate offers substantial health benefits associated with dark chocolate. Following are some of the prominent ones.

  • The rich aroma of chocolate facilitates theta brain waves that brings a comforting and relaxed feeling
  • Phenyl ethylamine, present in chocolate, helps improve mood and decrease depressive feelings
  • Cocoa butter, present in chocolate, contains oleic acid, which helps increase ‘good’ cholesterol
  • Flavonoids present in chocolate help blood vessels stay elastic

So next time you’re looking for a sweet treat, don’t think that vegan chocolate is lacking. In fact, it is probably some of the highest quality chocolate anyone will ever eat!

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Top 5 Winter Vegetables That Help You Stay Fit

A person should stay fit irrespective to any season. But surveys tell that, in winter, health care should be concentrated more. The vegetables which come in winter are very good for health and are hearty. When it is cold outside, people get tempted to have something hot or any junk food. There may be affordable choices but these really help you in staying fit. Apart from all the veggies there are separate five wintertime foods.

vegetables
Top 5 winter vegetables that help you stay fit

 

  1. Broccoli: This is a part of the cabbage family which is rich in vitamin C. This is much popular as a raw vegetable specially used in salads and soups. Few people also eat the leaves. This veggie is very much good for heart patients, and strengthens the immune system. The dietary fibres, nutrients have anti-cancer properties. This is specially a winter season crop. People who want to reduce weight can consume broccoli and also gives optimum health.
  2. Carrot: This is root basically the king of vegetables. This is fully loaded with nutrients. The taproot is commonly eaten by people as it is edible. During winter, consuming these carrots give good nourishment and carrot juice can be applied to any dry areas of the skin. Asthma patients are suggested to have carrots for people who face problems in wintertime. It consists of carotene which is very good for health and also clears out the infectious toxins from the respiratory system.
  3. Kale: This is another veggie of the cabbage family with green or purple leaves. This is a low calorie and rich in fibre and iron. Vitamin K will help in formation of haemoglobin and enzymes. It fights against diseases and increases immunity. It is rich in beta-carotene, vitamin C and K. The calcium present in these leaves is more when compared to milk. Consuming more of it will aid you in reducing cardiovascular issues.
  4. Sweet potatoes: This is another root which is especially in dark orange or brown colour. Apart from the sweet content it contains carbs, fibres and lots of potassium.This is very easy in cooking which can be boiled or steamed and consumed. They are a good source of magnesium and minerals. For evening snacks this is best served. Vitamin D and B6 are present in this veggie which plays a crucial role in bone, tooth formation and reduce chemical homocysteine.
  5. Turnips: These are the winter veggies available in purple, green and white colours. The turnip greens are the leaves which are best used for salads and garnishes. To fight against the winter blues, these are the powerhouse of nutrients. It is rich in Vitamin A which is useful for the body to fight against infections in winter. They are very delicious and many recipes can be made by them. Turnips also aid for asthma and bronchitis.

Try new activities and recipes in wintertime like the swarm soups and porridge which can help you to stay fit. Such workouts meals should be done and health care must be taken.

 

About the Author:

This guest post is contributed by Zara,financial guest blogger. At present she is focusing on ppi claims . catch her @financeport

The history of Mandarina

Like other species of the exact origin of citrus mandarin is very uncertain, but is believed to be the north-east of India and China, south-west.

He is known by various names as follows:

Mandarin – Mandarin English – Italian and Spanish Chu Ju, or Chieh – Chinese Mikan – Santara or Suntara Japan – India

The tangerine probably been cultivated in China for years several thousand years, and the first reference to this fruit goes back to the 12th century BC.

From his home region, tangerine spread in most of Southeast Asia, and other parts of India. By the tenth century the mandarin is widely cultivated in the southern prefectures of Japan.

The origin of mikan or Satsuma unshiu back to early 15th century.

Until recently it was believed that they originated from the Chieh Tsao (or Tsochu) tangerine, but is now considered as a variant of Bendiguanchu, another local mandarin Wenzhou, Zhejiang Province, China, probably 1000 years ago. (Unshiu is a corruption of Wenzhou Japanese.)

It took more than 400 years before distribution worldwide tangerine be initiated when two varieties of mandarins Guangzhow (Canton) were imported to England by Sir Abraham Hume in 1805.

From this introduction trees were sent to Malta, then not close to Italy, it is believed that the Mediterranean mandarin evolved under cultivation in Italy shortly after.

Tangerine trees and their hybrids are usually the most cold hardy of all citrus grown commercially, although some, like the Temple tangor, which are less resistant than oranges.

However, the fruits of mandarin suffer more damage than most oranges and grapefruits.

The tangerine has a wide range of adaptability and grown in the desert, semi-tropical and subtropical Mediterranean climate.

However, the different varieties of mandarins are very specific in their climatic requirements for the production of good quality. For example, the Ponkan and Tankan Dancy best fit semi tropical conditions, and rarely occur near the Satsuma (unshiu) mandarin, which is more productive and reaches its maximum quality only in regions with cold winters .

The most demanding variety of mandarins in their climatic requirements is probably the Clementina, who still has a very restricted distribution, limited almost exclusively to coastal areas of Morocco, Spain, Corsica and in the recent past in South Africa, Argentina, Uruguay and Chile.

Mandarins, namely the Mediterranean and Dancy tangerine – and hybrids tend to switch to light when large fruit crops are followed by tiny light crops of large fruit, low quality.

Often, the other varieties are recommended as pollinators to promote better fruit set, while several agricultural practices such as banding stems, spraying growth regulator and hand thinning, are used to influence behavior of uneven development.

Features shared by nearly all tangerines are its relatively short harvest season and their susceptibility to damage during harvesting, packaging and transport to market.

The crust is fragile and sensitive to diseases with a tendency to swell, while internally the meat loses acidity and juice and becomes dull if not on the tree for a relatively short period after reaching maximum maturity. However, if handled with care mandarins can be stored successfully for several weeks or more.

Referred to a variety of names, probably evoked by advertising executives, ranging from the “soft-citrus” and “kid glove” to “zipper skin” and “easy peeler” mandarins have been appreciated for its distinctive fine and sweet

flavor. However, ease of peeling, the most common and famous.

The name “tangerine” is often synonymous with tangerine, especially in the United States, where it was used for the first time along with the variety Dancy.

Later spread to other similar tangerines with reddish-orange tones in the shell. However, there are significant contradictions: some varieties of color no more than oranges are known as tangerines. To complicate matters, it was common in Europe to refer to “easy peelers” as mandarins. Fortunately, this is no longer the case, and perhaps the time has come to refer to all citrus skin loose as tangerines, specific name prefix, for example, Satsuma tangerines clementines and mandarin.

Although mandarins are widely distributed, annual world production remains modest at about 13 million tonnes compared with oranges to 51.5 million tonnes.

However, during the last decade have increased in importance to a much faster rate, production almost doubled, while oranges increased from 44.5 million tonnes in the same period. Nowhere is this more evident than in Western Europe, where the availability of mandarins in the last decade is such that there is no time of year when fruit quality is not on offer at the retail level.

There have been several attempts to catalog the mandarins in group classes or different species which follows here is a modification of RW Hodgson:

Citrus unshiu: Satsuma mandarins or unshiu

Delicious Citrus: Tangerine Mediterranean Citrus nobilis: The King of Citrus reticulata Tangerine: Tangerines Tangerines small fruit common: for example, red tangerine, and Nanfengmiju Bendizau

The first three groups are well defined varieties of mandarin small but clear.

The fourth is a very wide collection of varieties, hybrid natural or man-made, many of them. The fifth includes many varieties of importance in East Asia for its fruit and others used as citrus rootstocks in several countries.

Attached Images:

What do you know about durian fruit ? read more food articles on our blogl – thingsidigg.com

4 Delicious (and Easy) Vegetarian Recipes

Being a vegetarian can be a great way to eat healthy, feel better both physically and mentally, and even lose weight. Some people think that being a vegetarian means only eating raw fruits and vegetables and not being able to enjoy a diet filled with flavor.

But these people are wrong. Vegetarians can enjoy an extremely flavorful diet, they just need to have some great recipes to help them. If you’re looking for some tasty vegetarian meals, look no further.

1. Vegetarian Stew

This delicious and hearty stew is the perfect addition to a chilly fall night. Plus, all the beans give you a huge boost of protein.

Ingredients:

• 2 cups onion, chopped

• 4 cups water

• 3 garlic cloves, minced

• 2 tbsp chili powder

• 2 tbsp sugar

• 2 tbsp Worcestershire sauce

• 15 oz. chickpeas, rinsed

• 15 oz. black beans, rinsed

• 15 oz. cannellini beans, rinsed

• 15 oz. kidney beans, rinsed

• 28 oz. diced tomatoes with juice

• 6 oz. tomato paste

• 2 cup shredded cheddar cheese

Directions:

1. Saute garlic and onion in skillet over medium heat.

2. Add in 3 cups water, spices, beans and diced tomatoes.

3. In a separate bowl, add together tomato paste and remaining cup of water.

4. Add to bean mixture and stir until blended.

5. Spoon into bowl and top with cheddar cheese.

2. Pesto Fettuccine

Pasta is a great meal option for every vegetarian, and this pesto fettucine is filled with flavor.

Ingredients:

• 1 lb. fettuccine

• 4 cup half and half

• 3 cups basil

• 3 tbsp parmesan cheese

• 3 tbsp macadamia nuts

• 4 tsp salt

• 2 tbsp lemon juice

• 2 tsp black pepper

Directions:

1. Cook the pasta according to the package directions.

2. Add all remaining ingredients to a food processor, and process until very smooth.

3. When pasta is done cooking, add pasta and blended mixture together in a large bowl, mixing well to coat all pasta.

3. Curry Tofu

Many vegetarians learn that they can easily substitute tofu for meat in any recipe and create something delicious, just like this curry tofu recipe.

Ingredients:

• 15 oz. tofu, cubed

• 2 cup coconut milk

• 2 tsp salt

• 1 cup carrots, thinly sliced

• 1 tsp curry powder

• 4 tsp crushed red pepper

• 15 oz. pineapple chunks, drained

• 2 cup basil

• red pepper, thinly sliced

Directions:

1. In a large skillet, cook tofu until browned.

2. When cooked, remove from heat.

3. In another skillet, add curry powder and coconut milk. Cook for 1 minute.

4. Add in crushed red pepper, carrots, red bell pepper and pineapple. Cook for 4 minutes.

5. Add in tofu and basil. Serve.

4. Mango Bean Quesadillas

Quesadillas are great because you have the option of adding in any ingredients to make them as tasty as you’d like. This quesadillas has black beans and mangos—simply delicious!

Ingredients:

• 2 tsp oregano

• 1 poblano chile, chopped and seeded

• 15 oz. black beans, rinsed

• 1 cup mango, peeled and chopped

• 4 tortillas

• 3 cup avocado, cubed

• 2 cup shredded cheddar cheese

Directions:

1. Combine poblano chile and oregano in large skillet over medium heat. Sautee for 5 minutes.

2. Add in beans and cook until heated, about 2 minutes.

3. Remove skillet from heat, and add in avocado and mango.

4. Place tortillas on griddle. Place bean mixture on half of each tortilla.

5. Add in cheese and fold tortilla in half.

6. Cook on both sides until brown and cheese is melted.

Kathryn Thompson is a health specialist. She enjoys sharing information about health and nutrition in her spare time. When she doesn’t have time to cook a fancy dinner for her family, Kathryn turns to quick healthy meals instead.