Growing up lasagna was never one of my favorite dishes. I never was one to like meat, so that fact that ground beef was a main ingredient pretty much turned me off of the whole lasagna thing. That was until 2 years ago when I went to Italy and having a chance to taste a special vegetarian lasagna recipe.
During our Visit in Florence we stayed with two of my dad’s good friends. One of his friends Roberta, was an excellent cook, it was like living in a restaurant. Delicious homemade meals with enough food to feed an army were always awaiting us at a formally set dining room table each night. One night Roberta set a baking pan filled with something that resembled a casserole down on the table in front of us. I wasn’t quite sure what the dish was, but it sure did look good. It seemed to be something which was smothered in cheese. Nosily my family and I all peeked into the pan wondering what this dish was. “Lasagna“, Roberta said simply. I was shocked. To me lasagna was always prepared with ground beef and made with a red tomato sauce, but apparently this was a traditional Neapolitan dish popular in the south of Italy. The rest of Italy, especially in the north enjoyed to prepare vegetarian lasagna recipe with a creamy white, béchamel sauce. This lasagna wasn’t made with ground beef either, instead it was made with artichoke hearts and a pesto sauce. One bite of this heavenly dish and I was hooked.
My parents, also being big foodies and excellent cooks themselves demanded Roberta show them how to create this amazing dish. A few days later Roberta show us her special vegetarian lasagna recipe again for us (we had managed to chow down the entire lasagna within one meal) and this time my mom feverishly wrote down directions as Roberta simply eye balled the measurements and added in all the necessary ingredients.
Roberta’s Vegetarian Lasagna Recipe
Once we got home to the states my parents experimented with the recipe, they substituted ingredients, and added other veggies, like sautéed spinach and asparagus and really perfected the recipe. Suddenly this creamy and cheesy lasagna became one of my new favorite foods. That was until I was diagnosed with a dairy allergy. For a while I would even simply accept the terrible ramifications in exchange for just a bite of lasagna, but soon it just became too much, once I completely gave up dairy I had to say goodbye to my favorite dish. As a vegan this is probably one of the dishes I have missed the most, Even now when I see my parents enjoying this heavenly dish it takes all my self control to simply resist the urge to reach out my fork for just one bite full.
Browsing through the internet the other day I came across a vegan restaurant which had a vegan béchamel sauce on the menu. Feeling hopeful I once again turned to the trusty Google for a recipe and was pleasantly surprised to finds tons of hits. Looking through recipe after recipe I began to get an idea for my own creation of a vegan vegetable lasagna recipe with a white creamy béchamel sauce.
Ingredients for Vegan Béchamel Sauce
2 cups soy milk
1 1/2 cups of water
1/4 cup of cashew nuts (ground finley, should have a poweder like texture)
1 tsp of nutritional yeast
a sprinkle of salt and pepper
1 tsp of nutmeg
1/4 cup of sesame oil (any oil will do)
1/2 cup of unbleached flour
Using a blender blend together soy milk, water, cashew powder, nutritional yeast and seasonings until smooth.
Pour into a pot and let sauce simmer over low heat. Over medium heat pour oil into a saucepan and add flour and mix together to make a roux . Add roux to sauce using a whisk, make sure the flour has been thoroughly mixed and is completely dissolved.
Allow sauce to simmer over low heat for another 10 -15 minutes stirring every few minutes. Please note that initially sauce may seem thin but after several minutes you should notice that sauce has substantially thickened and is now a nice creamy sauce. If however, your sauce is still very thin after 10 minutes, feel free to add in more flour.
Ingredients
3 Large sized zucchini (ends removed sliced about ½ inch thick)
15 oz bag of spinach
14 oz can of artichokes drained and chopped
2 cloves of garlic chopped finely
1 ½ cup of onion chopped finely
2 tsp of olive oil
1/4 cup of mozzarella cheese (I used Lisanatti Foods Almond Mozzarella Style)
Oregano (use as desired to season)
Salt and pepper (used to season)
Method
While sauce is simmering begin preparing vegetables. Preheat oven to 450. Slice zucchini by first cutting zucchini in half length wise.
Then once more in half (I Have found this is easiest for handling)
Then carefully cut zucchini very thin about ½ an inch thick (Too thin and the zucchini will be to fragile once baked).
Lay out on a baking sheet sprinkle with tsp of olive oil salt and pepper and oregano, let bake until zucchini is soft about 10 minutes. Once done baking let cool and set aside.
Meanwhile boil water for spinach and let steam. Once steamed drain spinach and run cold water over the spinach to stop from cooking, pat dry and set aside.
Begin to chop garlic and onion, add 2 tsp of olive oil to a sauté pan over medium heat, add garlic and onion and let sauté until onion becomes translucent. Remember to lower heat if garlic or onions begin to brown.
Add steamed spinach and artichoke hearts to sauté pan and mix together for 45 -60 seconds to soak up flavor (add more olive oil if necessary or if ingredients are too dry) once well mixed transfer to a bowl and set aside.
Lower oven to 425. Once zucchini is cool enough to handle, spray an 9 x 9 size pan with non stick cooking spray(or grease with olive oil) Gently lay down zucchini to completely cover the bottom of the pan.
Pour about ¼ of the béchamel sauce over the zucchini
Followed by about ¼ of the mixed vegetables
Then pour ¼ of the béchamel sauce over the vegetable mixture
Layer Zucchini on top
Continue layering ingredients this way using the same measurements until all ingredients have been used, you should get about 3 layers. Sprinkle Mozzarella cheese on top (I used almond cheese)
Bake for about 25- 30 minutes or until cheese is melted and begins to brown. Let cool for 10 – 15 minutes and enjoy!
Source from: Kait Inside Dish
Generally, virtually any fruit and vegetable should be recommended and could provide rich nutrition for healthy body. Nevertheless, a lot of latest diet programs on the market nowadays encourage the concept that simply no carbohydrates should be taken and when they talk about carbohydrates, it not only includes refined products but also many vegetables. Thus, to help you to differentiate the high carb and low carb vegetables, the easiest way that you can figure them out would be checking if they are leafy vegetables. For leafy vegetables, the most common one would be the spinach which is widely consumed by people. Apart from spinach, some other leafy vegetables comprise of kale, bok choy, and collard greens.
More often than not, the moment a person thinks about low-carb food, what immediately cross their mind would be they think that this implies virtually no grains at all. Thus, they will not consume any rice, bread, oats, and etc. Everyone seems to be accustomed to processed white grains, so partially they are right about the whole grains thing. But, whole grains do have low volumes of carbohydrates like whole wheat bread and brown rice.
Low carbohydrate diets relate simply to the proportion of carbohydrate food items in a healthy diet with regards to the proportions of several other essential fats, nutrients, and proteins. For our daily eating habit, most of the time the carbohydrate that we consumed could take up as much as 50% of total daily calories while the low carb diets most likely make up not more than 25% of total daily calories. Those percentages tend to different with a number of well known diet promoters but the principal tend to be of no big different. All we need to educate ourselves is that low carb diets is always means low proportion of carbs that we take in our daily diet.
A low-carb diet, accompanied by a low-fat and high-protein diet, has turned out to be an approach developed by a large number of dietitians to help those who wish to lose weight. The primary drawback to high-carb food items such as white bread, pasta, and rice is it has a tendency to make unwanted belly fat that a majority of people find rather tough for them to do away with. By practicing a low-carb diet, it is going to helps people in lowering the blood pressure level at the same time raising good cholestrerol levels. An additional benefit of getting a low-carb weight loss program is that it can efficiently assist in lowering the sugar levels as well as starch in the human body, which in turn works well for reducing your weight. After some time, this type of low-carb diet aids in decreasing the craving for sugar-based food items such as chocolates and ice creams.
When people talk about low carb foods, most of the times they are mean those foods that supply lesser amount of glucose to human body compare to the high carb foods. For instance, various meats such as fish, chicken, and certain dairy products may only contained very little or no carbs at all. Hopefully after reading this, you are getting some ideas about non-carb or nearly non-carb foods.
Even though this could appear to be just like sound judgment when you study nutrition, below is a short vegetables list of foods which are having low amounts of carbohydrates for human consumption:
Vegetables are not all equal in carbs, but here you can choose low carb ones for real weight loss that lasts. Among the low carb vegetables are Alfalfa sprouts, Daikon, Mushrooms, Arugula, Endive, Parsley, Bok Choy, Escarole, Peppers, Celery, Fennel, Radicchio, Chicory, Jicama, Radishes, Chives, Iceberg Lettuce, Romaine Lettuce, Green Leaf Lettuce, Boston Lettuce, Bibb Lettuce, Cucumber, Mache, Sorrel, Raisins.
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Part 5
It is rather hard for someone to remember all the vegetables name and also familiar themselves with fruits and vegetables in season. Therefore, I just try to compile a vegetables list and make them into different categories to ease your understanding when come to know on most of the fruits and vegetables. We will start the vegetables list with what’s in season for different fruits and vegetables.
Spring:
* Apricots (start)
* Artichokes
* Arugula
* Asparagus
* Beets
* Carrots
* Chard and other greens (particularly in colder regions)
* Cherries (seasons starts some places at the end of spring)
* Fava beans
* Fennel
* Fiddleheads
* Garlic scapes/green garlic
* Grapefruit
* Green onions/scallions
* Greens (particularly in colder regions)
* Kohlrabi
* Kumquats (end)
* Leeks (end)
* Lemons
* Lettuce
* Morels
* Nettles
* Spring onions
* Navel oranges (end)
* Parsley
* Pea greens
* Peas (garden, snap, snow, etc.)
* Radishes
* Rhubarb
* Scallions/green onions
* Spinach
* Strawberries
* Turnips
Summer:
* Apples (late summer)
* Apricots (early summer)
* Avocados
* Basil
* Beets
* Blackberries
* Blueberries
* Boysenberries
* Cantaloupes
* Carrots
* Chard
* Cherries
* Chiles, fresh
* Corn
* Cucumbers
Autumn:
* Apples
* Artichokes (second crop)
* Arugula
* Beets
* Broccoli
* Broccoli raabe, rapini
* Brussels sprouts
* Cabbage
* Carrots
* Cauliflower
* Celeriac/celery root
* Celery
* Chard
* Cranberries
* Edamame
* Eggplant (early fall)
* Fennel
* Figs
* Garlic
* Grapes (early fall)
* Green beans (early fall)
* Horseradish
* Jerusalem artichokes/sunchokes
* Kale
* Kohlrabi (late fall)
* Leeks
* Lemongrass
* Lettuce
* Limes
* Mushrooms (wild)
* Okra (early fall)
* Onions
* Parsnips
* Pears
* Peppers (early fall)
* Persimmons
* Pomegranates
* Potatoes
* Pumpkins
* Quinces
* Radicchio
* Radishes (all types)
* Rapini
* Rutabaga
* Salsify
* Scallions
* Shallots
* Shelling beans (early fall)
* Sunchokes/Jerusalem artichokes
* Sweet potatoes
* Turnips
* Winter squash
Winter:
* Beets
* Broccoli
* Brussels Sprouts
* Cabbage
* Cardoons
* Carrots (storage)
* Cauliflower
* Celeriac/celery root
* Celery
* Clementines
* Escarole
* Fennel
* Grapefruit
* Horseradish
* Jerusalem artichokes/sunchokes
* Kale
* Kiwi
* Kohlrabi
* Kumquats (late)
* Leeks
* Lemons
* Mandarins
* Onions (storage)
* Oranges
* Parsnips
* Pommelos
* Potatoes (storage)
* Radishes (large varieties)
* Rutabaga
* Salsify
* Shallots (storage)
* Sunchokes/Jerusalem artichokes
* Sweet Potatoes
* Tangerines
* Winter squash
Source from: ThisFoodThing
A:
Apple, Apricot, Avocado, Abiu, Acai, Acerola, Ackee, Arhat, American Mayapple, African Cherry Orange, Amazon grape, Araza, Alligator apple, Ambarella, Asparagus, Artichoke, Arugula.
B:
Banana, Berry, Blueberry, Blackberry, Boysenberry, Bearberry, Bilberry, Barberry, Buffaloberry, Black cherry, Beach plum, Black raspberry, Black apple, Blue tongue, Bolwarra, Burdekin plum, Bramble, Broadleaf Bramble, Black mulberry, Blood orange, Babaco,Brown Grapefruit Bael, Barbadine, Barbados cherry, Betel nut, Bilimbi, Bitter gourd, Black sapote, Bottle gourd, Brazil nut, Breadfruit, Burmese grape, Blackcurrant, Bignay, Beechnut, Brocolli, Brocolli Rabe, Bok Choy
C:
Carrot, Cucumber, Cantaloupe, Chokeberry, Cranberry, Cloudberry, Crowberry, Conkerberry, Cherry, Coconut, Currant, Che, Cudrania, Chinese mulberry, Chinese bayberry, Cudrang, Cocoplum, Cedar Bay Cherry, Cluster fig, Common apple-berry, Cardon, Cornelian Cherry, Citron, Clementine, Carob, Calabashtree, Camucamu, Canistel, Cape gooseberry, Carambola, Cashew, Cempedak, Ceylon gooseberry, Chenet, Cherimoya, Caimito, Cacao, Coffee, Cupuacu, Custard apple, Crabapple, Cajamanga, Caper, Chinese Celery, Celery, Cabbage, Chard, Crabapple
D:
Date, Durain, Damson, Dewberry, Date palm, Date-plum, Davidson’s plum, Desert fig, Desert lime, Doubah, Dragonfruit, Dill
E:
Elephant apple, Emu apple, Eggplant, Eggfruit, Elderberry, Eastern May Hawthorn, Entawak, Etrog, Emblic, Edamame, Endive
F:
Fig, Fibrous satinash, Finger lime, Feijoa, Fiji longan, Fennel
G:
Grape, Grapefruit, Grapple, Guava, Gooseberry, Greengage, Goumi, Gourds, Giant Granadilla, Grenadilla, Golden apple, Guarana, Guavaberry, Galia, Gandaria, Genipap, Galendar, Genip, Guanabana, Greens, Greenbeans, Ginger, Gala apple
H:
Honeydew melon, Hawthorn, Hog plum, Huckleberry, Hackberry, Honeysuckle, Hardy kiwi, Horned melon, Huito, Horse chestnut, Horseradish, Habenero chili
I:
Ita Palm, Illawarra plum, Indian almond, Indian fig, Indian jujube, Indian prune, Indian strawberry, Iceberg lettuce
J:
Jasmine, Jackfruit, Jambul, Jujube, Japanese raisin, Jaboticaba, Jatoba, Jocote, Jamaica Cherry, Japanese Bayberry, Jenipapo, Jagua, June plum, Jak, Jalapeno
K:
Kiwi, Kumquat, Kakadu lime, Key lime, Kaffir lime, Kakadu plum, Kutjera, Karkalla, Kahikatea, Keppel fruit, Kandis fruit, Kundong, Kale
L:
Lemon, Lime, Lychee, Legume, Loquat, Loganberry, Lingonberry, Lanzones, Lapsi, Longan, Lady apple, Lemon aspen, Lucuma, Lablab, Langsat, Leucaena, Lulo, Lilly Pilly, Lillipilli, Lettuce
M:
Melon, Mango, Mangosteen, Maypop, Mandarin, Medlar, Mulberry, Mayapple, Mock strawberry, Midyim, Muntries, Manoao, Muskmelons, Monkey apple, Mabolo, Macadamia, Mamey sapote, Mamoncillo, Manila tamarind, Marang, Melinjo, Melon pear, Monstera, Morinda, Mountain soursop, Mundu, Myrtle, Mayhaw, Malay apple, Mock buckthorn, Mushrooms, Morels
N:
Nectarine, Nannyberry, Nungu, Native cherry, Native currant, Native gooseberry, Nageia, Nance, Naranjilla, Naranja, Nutmeg, Neem, Nuts
O:
Orange, Olive, Oil palm, Oregon grape, Olallieberry, Otaheite apple, Old World Sycomore, Orangelo,Onion.
P:
Pineapple, Plum, Peach, Pear, Prune, Papaya, Pawpaw, Pumpkin, Pomegranate, Persimmon, Prickly Pear, Pigeon Plum, Pigface, Purple apple-berry, Podocarpus, Pomelo, Passion fruit, Peanut, Pond apple, Pequi, Pewa, Pili nut, Pitomba, Plantain, Poha, Pois doux, Pomcite, Pommecythere, Pommerac, Pulasan, Pummelo, Pupunha, Prumnopitys, Pitaya, Peas, Physallis
Q:
Quince, Quenepa, Quandong
R:
Raspberry, Raisin, Rambutan, Redcurrant, Rhubarb, Rowan, Rose hip, Red mulberry, Riberry, Rose-leaf bramble, Rose myrtle, Rimu, Red bayberry, Red mombin, Ridged gourd, Rose apple, Rangpur, Radish, Rutabaga, Radicchio
S:
Strawberry, Salal berry, Salmonberry, Serviceberry, Snow berry, Sweet apple-berry, Satsuma, Saskatoon, Saskatoonberry, Shipova, Sea-buckthorn, Sea grape, Silkworm thorn, Sageretia, Sandpaper fig, Saguaro, Sycamore fig, Sycomore, Sweet lemon, Salak, Santol, Sapodilla, Soncoya, Soursop, Star apple, Strawberry-guava, Strawberry-pear, Sugar apple, Sweetsop, Surinam cherry, Sapote, Sharon fruit, Spinach, Sugar Snap Peas, Snap beans, Squash
T:
Tangerine, Tomato, Thimbleberry, Texas persimmon, Toyon, Tanjong, Tamarillo, Tamarind, Taxus baccata, Tangelo, Tomatillo
U:
Ugli fruit, Ugni, Uva (grape)
V:
Vanilla, Voavanga, Velvet Tamarind
W:
Watermelon, Winter melon, Water Apple, Wax Apple, Wood Apple, White aspen, Wild orange, Wongi, Wax gourd, White sapote, Wolfberry, Wineberry, White mulberry, Watercress, winter squash
X:
Xigua, Xylocarp, Ximenia
Y:
Yali pears, Yellow plum, Yangmei, Yumberry, Yamamomo , Yam, Yellow squash
Z:
Zucchini, Ziziphus, Zhe, Zigzag vine
Source from: Wiki Answers Vegetables List is compiled this alphabetical vegetables list to ease users making reference.
This low carb vegetables list is organized right from lowest to highest carbohydrate counts. All vegetables listed are non-starchy and low in carbohydrates which are ideal for low carb diets or raw food diet. However, it still need to depends on the serving size to get the precise carbohydrate count. You have to know that the moments counting vegetables carbs, fiber is neglected and not counted. (Hint: Fiber is in fact a general term for a family of plant elements including hemicellulose, pectin, lignin, cellulose and gums.)
- Sprouts (bean, alfalfa, etc.)
- Greens – lettuce, spinach, chard, etc.
- Hearty Greens – collards, mustard greens, kale, etc.
- Radicchio and endive count as greens
- Herbs – parsley, cilantro, basil, rosemary, thyme, etc.
- Bok Choy
- Bamboo Shoots
- Celery
- Radishes
- Sea Vegetables (Nori, etc)
- Mushrooms
- Cabbage (or sauerkraut)
- Jicama
- Avocado
- Asparagus
- Okra
- Cucumbers (or pickles without added sugars)
- Green Beans and Wax Beans
- Fennel
- Cauliflower
- Broccoli
- Peppers
- Green Bell Peppers
- Red Bell Peppers
- Jalapeno Peppers
- Summer Squash
- Zuchinni
- Brussels Sprouts
- Scallions or green onions
- Snow Peas/Snap Peas/Pea Pods
- Tomatoes
- Eggplant
- Tomatillos
- Artichokes
- Turnips
- Pumpkin
- Rutabagas
- Spaghetti Squash
- Celery Root (Celeriac)
- Carrots
- Onions
- Leeks
For those who wish to go for low carb diet, they will have to avoid for these sweet and starchy vegetables:
- Carrots (certain diets flag carrots as a problem, even though this vegetable is lower in carbs compare to others in this high carb category)
- Beets
- Peas
- Winter Squashes, such as acorn and butternut
- Water Chestnuts
- Parsnips
- Potatoes in all forms
- Sweet Potatoes
- Corn
- Plantains
Source from: About Low Carb Diet
1. Broccoli
2. Peas
3. Beans ( are high protein seeds and truly versatile)
4. Brussels Sprouts
5. Tomatoes
6. Red Bell Peppers (actually fruits, however are commonly treated as vegetables)
7. Beets
8. Leaf Amaranth
9. Carrots
10. Leafy Greens
1. Pak Choy (Brassica rapa Chinensis group)
Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) are actually two different types of Chinese leaf vegetables that are commonly applied in Chinese cuisine. These types of vegetables are both relevant to the cabbage from the West, and can said to be the similar types of the common turnip.
2. Legumes or Podded Vegetables
A legume fruit or podded vegetable is some sort of dry fruit that evolves from a simple carpel on both sides. A layman term for this fruit is a pod where there are seeds of legume plants. Legumes that I like including clover, alfalfa, lentils, peas, beans, soy, lupins, peanuts, soy and carob.
3. Corn
Corn – It is a North American native vegetable and is sacred by many native tribes. Corn is also calling maze which is widely consume as staple for many households.
4. Potatoes
Nothing finer than a steaming plate of mashed potatoes. Potatoes can said to be a staple crop for most families in the U.S.
5. Rhubarb
This is a plant that features with big leaves and grow out of dense moist stalks which has a quite unique flower odor. These stalks are commonly consumed as a fruit once sweetened and cooked. Rhubarb seemed to be originated from China but has become European favorite dishes long ago since Roman times.
6. Swede
This vegetable can said to be a cross between cabbages and turnips swedes and this root vegetable only carries a low calory.
7. Agave species
The flowers and flower buds of Agave species are edible. You need to boil them before consuming.
8. Chard (beta vulgaris subsp. vulgaris)
Chard can also called as beets where the leaves of these two plants appear to be the same. Chard is also like spinach that taste a bit bitter and the salty flavor taste nice for me.
9. Celery (apium graveolens)
The root and leaves of celery are used as vegetable or spice. Most consumers identified Celery fruits as seeds which are not really commonly spice eaten by people.
10. Sea Kale (crambe maritima)
Sea kale is very famous in Europe and you shouldn’t make it to be the same category as sea kale beet as it is not. People are using it to refine oil from the seeds which can be a substitution for whale oil.
Cellulose and starch
Cellulose and starch are two identical polymers. Actually both of them are made from the same glucose and monomer which provide consumers with high carb nutrient.
Mushrooms
Mushrooms not technically a vegetable, but been existed for very long time in this world. Mushrooms don’t use sunlight to produce energy, hence they have a totally distinctive taste range compare to other vegetable.
Tomatoes
Also not technically a vegetable, but is a fruit instead. You can grows tomatoes by yourself since the less flavor powdery fruits available in shopping mall not really taste good.
Vegetables tend to be low in fat and providing rich minerals and vitamins for human bodies. Virtually all vegetables carry with green, yellow, orange can supply sufficient nutritions to us like magnesium, calcium, iron, potassium, beta-carotene, vitamin A, vitamin B-complex, vitamin-C, and vitamin K.
You may refer to Wikipedia for more vegetable nutrition facts and a list of culinary vegetables which are categorized in different categories such as leafy and salad vegetables, bulb and stem vegetables, root and tuberous vegetables, sea vegetables and so on. You may check on the link at Wikipedia Vegetables List
If the name for fruits or vegetables are not listed here, you may just type in the specific name into the search engine like Google and you will be able to get the necessary information without any hassle.
Are you thinking of going vegetarian but having not enough courage to do so? Are you wishing to convert yourself to full vegan but having not enough willpower to abandon your meat consuming habit? Most people love meat and would have them for all their life. Having the idea of get rid of it could be scary for them. However if you conduct some researches on vegetarian and vegan you will know how well can vegetarian to help to improve your health. Human body are actually created for vegetarian consumption and it’s actually the nature form for healthy eating. If you are a vegetarian or vegan, you will feel healthier, happier, less anxiety, more energetic, less anxiety and receive many more benefits than you can imagine.
The first two vegan dishes that you can try before slowly convert yourself to full time vegan are the vegetarian chili and lentil nut loaf which are of high nutrient and also taste good.
Preparing vegetarian dishes is not difficult but is not easy either. You will need to go to market to source for all the necessary vegetables that you want. If you are a chili lover, then we all know that chili is 100 percent vegetable and it can be used to make a lot of yummy dishes. There are some best vegetarian chili recipes that you can find on the internet and to cook yourself vegetarian chili, you can just follow the recipes and try out by yourself.
However, before cooking the veg chilli, you need to know the vegetarian chili peppers. If you get familiar with the vegetable chili peppers that you are going to use in the first place, then it will be able to help you to determine the appropriate heat level for you to make the best vegetarian chili dish. Thus, the most important thing would be for you to figure out which types of vegetable chili peppers are the hottest. Most of the people know very well in which a bell pepper will not impart any heat in the recipes, but most of us also know that a habanero or jalapeno can said to be among the hottest veg chili peppers that we can have. They create pepper spray from the habanero chili, so it can be really hot. If you are making use of this vegetable chili to cook your dish, it is advisable for you to use it moderately plus patiently wait for it to heat up to the level that you want it to be. Most of the time, many people tend to use the standby Jalapeno chili pepper and that is nothing wrong with it. These types of vegetarian chili peppers have a mild heat and the majority people can cope with that.
Ingredients:
1/2 cup pine nuts
2 TB vegetable oil
One onion, diced
One large garlic clove, minced
One cup mushrooms, cleaned and chopped
2 cups cooked lentils
1 cup crushed cereal flakes
1/4 to 1/2 cup vegetable juice, as needed
3 TB potato flour
1/4 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. dried oregano
2 TB nutritional yeast flakes
Several dashes vegetarian Worcestershire Sauce
Freshly ground black pepper, to taste
2 tsp. Spike or other low sodium seasoning blend
Directions:
Preheat the oven to 350º. Spray a loaf pan or 8×8 square baking pan with nonstick spray and set aside (an 8×8 pan makes a crisper loaf).
Grind the pine nuts into a coarse meal with the use of a food processor or spice/coffee grinder. Place in a large mixing bowl and put aside.
Sauté all vegetables that you have picked in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet. Have the lentil and nut roast in decent heat.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of lentil nut loaf make a great sandwich filling.
You may actually visit more often to vegan blogs and ezines so that you will have better idea of what vegan is and besides you will get a lot of delicious vegetarian recipes that you can try by yourself in your kitchen.
No matter you are vegetarian or not, vegetarian stuffed peppers tend to look very remarkable and tasteful when they are ready to consume. I always love this dish and making them every couple days! Vegetarian stuffed peppers are ideal dish for unhurried pleasurable. Furthermore, with the use of slow cooker for helping you to prepare the dish, it could substantially minimize the hands-on cooking time that you spend on the dish. Having vegetarian stuffed peppers are virtually appropriate meal on its own, however it is up to you whether you want to add some vegetable soup or a side salad. Once everything is in place, you can start enjoy yourself with your friends and family for this stunning meal.
This is not only a healthy cooking that one could have, but it also can be a comfort food diet for those who wish to burn some of their body excessive fat. So, if you don’t believe this dish is carry with such feature, you may just try it by yourself since there is not going to harm you or cause you any side effect by consume this vegetarian stuffed peppeers.
Different people will have different way of cooking this dish. Some people love roasted vegetarian stuffed peppers recipe; some will choose to cook with yellow and green peppers; some may even try prepare the dish with bell pepper that matching their free lifestyle and recipe; some may free and reheat the dish to make them to be more tasty. No matter how you prepare for it, as long as it is simple adn delicious, that you are good to go. And to cater for different people favorite, I do wish to introduce to you all the below 3 different cooking recipes for the dish.
This recipe for stuffed peppers trades in the meat in favor of vegetables like red bell peppers, shallots, and mushrooms. The blend of flavors is sure to please guests.
Nutritional Information
Amount per serving
Calories: 234
Calories from fat: 23%
Fat: 5.9g
Saturated fat: 1.2g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1.3g
Protein: 8.4g
Carbohydrate: 39.2g
Fiber: 6.7g
Cholesterol: 3mg
Iron: 3.3mg
Sodium: 402mg
Calcium: 112mg
Ingredients
6 medium red bell peppers
1 teaspoon olive oil
3/4 cup finely chopped shallots
4 cups chopped mushrooms
1 cup chopped fresh parsley
1/4 cup slivered almonds, toasted
3 tablespoons dry sherry
1 1/2 teaspoons ancho chile powder
2 1/2 cups hot cooked brown rice
1 cup tomato juice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
Preheat oven to 350°.
Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender. Add mushrooms; sauté 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder; sauté 3 minutes.
Add rice, tomato juice, black pepper, garlic powder, and salt; sauté 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper.
Top each bell pepper with 2 teaspoons cheese.
Place stuffed bell peppers in a 13 x 9-inch baking dish; bake at 350° for 15 minutes.
Source: MyRecipes.com
Ingredients
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
Source: All Recipes
Ingredients
6 large sweet peppers
2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
1/3 cup canned red beans, rinsed and drained
1/3 cup canned black beans, rinsed and drained
3/4 cup cubed Monterey Jack cheese
1 can (4-1/4 ounces) chopped ripe olives
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided
Directions
Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
Source: Taste of Home
Just a sprinkling of walnuts lends crunch and flavor to this pasta dish without adding a lot of fat or calories.
CARB GRAMS PER SERVING: 40
Nutrition Facts Per Serving:
Servings: 4 (1 2/3-cup) main-dish servings or 10 (3/4-cup) side-dish servings
Calories: 268
Total Fat: (g)10
Saturated Fat: (g)1
Cholesterol: (mg)0
Sodium: (mg)7
Carbohydrate: (g)40
Fiber: (g)5
Protein: (g)9
Vitamin A: (DV%)0
Vitamin C: (DV%)0
Calcium: (DV%)0
Iron: (DV%)0
Diabetic Exchanges
Starch: (d.e.)2
Vegetables: (d.e.)1
Fat: (d.e.)1.5
Ingredients
6 ounces dried whole wheat or multigrain penne or rotelle pasta
1 tablespoon olive oil
1/4 cup walnuts, coarsely chopped
4 large cloves garlic, thinly sliced
2 medium green, red and/or yellow sweet peppers, seeded and cut lengthwise into bite-size strips
1 small red onion, cut into thin wedges
1 cup halved red or yellow cherry or grape tomatoes
1/4 cup snipped fresh parsley
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon coarsely ground black pepper
2 tablespoons grated Parmesan cheese (optional)
Directions
Cook pasta according to package directions. Drain and set aside.
Meanwhile, in a large skillet, heat oil over medium heat. Add walnuts and garlic. Cook about 2 minutes or until light brown, stirring frequently. Add sweet peppers and red onion. Cook for 5 to 7 minutes or until vegetables are crisp tender, stirring frequently. Add tomatoes; cook and stir for until heated through.
Stir in parsley, rosemary, and black pepper. Put pasta in a large shallow bowl. Top with walnut-pepper mixture; toss gently to coat. If desired, sprinkle with Parmesan cheese.
Source: Penne with walnuts and peppers
Nutritional Info
Servings Per Recipe: 3
Amount Per Serving
Calories: 180.3
Total Fat: 7.8 g
Cholesterol: 25.0 mg
Sodium: 704.9 mg
Total Carbs: 16.0 g
Dietary Fiber: 3.5 g
Protein: 11.5 g
Ingredients
2 cups reduced-sodium chicken broth or vegetable broth
1/2 cup and 1 tbsp dry lentils
1/2 cup and 1 tbsp chopped onion
1/4 cup and 2 tbsp uncooked brown rice
3 tbsp dry white wine, or chicken broth
1/2 tsp dried basil
1/8 tsp salt
1/4 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp garlic powder
1/8 tsp pepper
3/4 cup shredded reduced-fat Swiss cheese, divided
Directions
In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese.
Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray
Cover and bake at 350*F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice.
Uncover; sprinkle with remaining cheese.
Bake 2-3 minutes longer or until cheese is melted.
Number of Servings: 3
* Recipe submitted by SparkPeople user LILLAKE.
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 228.1
Total Fat: 15.3 g
Cholesterol: 6.6 mg
Sodium: 677.0 mg
Total Carbs: 23.9 g
Dietary Fiber: 12.0 g
Protein: 7.3 g
Ingredients
1 cup baby eggplant, diced
1 cup zucchini, diced
1 cup yellow squash, diced
1 small box mushrooms, diced
1 cup yellow onion, diced
1 cup red pepper, diced
4 whole wheat-low carb/low-fat large-size tortillas
5 tbsp low fat mayonnaise
1 tsp cumin
1/2 tsp sea salt
1 tbsp fresh garlic, minced
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp lemon juice or vinegar of choice
Directions
In a large bowl, add first 6 ingredients, toss with olive oil, salt and pepper.
Saute’ in large skillet until veggies are tender.
Remove from heat and return to large bowl and set aside.
In a small bowl, mix mayo, cumin and pepper with 1 tbsp of lemon juice or vinegar.
Toss with veggies and place on tortilla.
Roll up and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user DEBJOY.
Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 232.8
Total Fat: 8.5 g
Cholesterol: 12.6 mg
Sodium: 175.6 mg
Total Carbs: 32.1 g
Dietary Fiber: 3.4 g
Protein: 7.6 g
Ingredients
1/2 cup uncooked quinoa
1 tsp. extra virgin olive oil
2 cloves garlic, sliced very thin
1 cup fresh spinach
1 ounce feta cheese
Directions
Rinse the quinoa in a strainer. (Use a sifter if you don’t have a strainer that’s small enough.) In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
Meanwhile, heat a skillet over medium heat and add the olive oil and garlic. Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary). When the quinoa is done cooking, add it to the skillet along with the spinach. Stir it together until the spinach wilts. Add the crumbled feta cheese and stir to combine. Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SLIMKATIE.
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 168.0
Total Fat: 9.2 g
Cholesterol: 28.4 mg
Sodium: 278.0 mg
Total Carbs: 8.2 g
Dietary Fiber: 1.9 g
Protein: 13.6 g
Ingredients
4 cups shredded cabbage
1 cup grated carrot
1/2 cup chopped green onions
1/2 cup liquid egg substitute
1 cup skim milk
6 tbsp shredded Swiss cheese
1/2 tsp seasoned salt
2 tbsp minced fresh parsley
2 tbsp shredded Parmesan cheese
Direction
Using nonstick cooking spray, saute’ the cabbage, carrot and onions until crisp-tender.
Transfer to a greased shallow 2-qt baking dish (a glass 8″ x12″ works well).
In a bowl, combine the egg, milk, Swiss cheese and seasoned salt.
Pour over the vegetables.
Sprinkle with the parsley and Parmesan cheese.
Bake, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.
Number of Servings: 6
Recipe submitted by SparkPeople user SPROUT.
When think of giving vegetarian gift baskets to your vegan friends, you may put your heart into it to come out one. Since living a healthy lifestyle is the ultimate goal for all vegan people to pursue for. And today more and more people are converting themselves into vegetarian and vegan. These people could be very meticulous with their behavior, food that they consume, as well as all the things that they use. Because of this, it’s better for you to prepare the right vegetarian gift baskets that contain all the items that are useful to them.
At the time you are preparing the vegetarian gift baskets, you may visit to the nearby grocery and gourmet food stores to get some ideas. You will have a lot of vegan selection of dried fruits and vegetable snacks that you can consider of buying. Such vegetarian product packaging and materials may well wrap with beautiful packaging and your vegan friends going to get surprise for receiving such delicate gourmet vegetarian gift basket. Besides, for some stores, you may eligible for free super saver shipping on orders over $25. One thing that you need to keep in mind is that you need to always read labels of the products to make sure that it is 100 percent vegetarian. Also ensure that the product having detailed directions before using or consuming a product.
The products and items that you may think of buying including vegan cupcakes, gluten free gift, easy cooking and marinating gift, organic gift baskets and so on. As long as you confirm that the vegan gift baskets that you purchase are all vegetarian related, then it will be safe for you to deliver to your vegan friends.
If you would want to fill a basket with diet related items, then it could be a great idea to give a person the items that needs to commence their diet for a healthy lifestyle. It is not necessary for a healthy gift basket that is offered without having any taste to be. You can find a lot of options for your healthy gift basket that have abundant of flavors with good tasting.
If you think of what to put inside the organic gift baskets, then it is good that if you just think on the person such as what are those favorite items that person like? Are they allergic to any kind of food or fruit? These questions can assist you to gather different information than making guessing by yourself and it could help to save you a lot of embarrassment yet giving the person a healthy gift basket of their favorite. These vegetarian gift baskets are the best thing for you to give to someone who is mean to you a lot in your life and they will cherished for this and save it to their memory for the good deeds that you do to them.
If you want to give someone you care with vegetarian gift baskets but not really know how to do so, then may be you can consider of giving them vegan cookbooks that are written by Isa Chandra Moskowitz. Isa Chandra Moskowitz is a magazine columnist and an American author. She formerly hosting a community access cooking show called Post Punk Kitchen. You can still access to the site and there are a lot of useful information that you can find on the website. She also happended to be authored some best-selling vegan cookbooks such as Vegan Brunch, Vegan with a Vengeance, Vegan Cookies Invade Your Cookie Jar, Vegan Cupcakes Take Over the World, Appetite for Reduction and Veganomicon. From customer reviews and feedbacks, most of them are highy recommend the book title of Veganomicon as most of them claimed this is the ultimate vegan cookbook for them and they wish to buy and give away as a present to those that they care so that they can have a healthy lifestyle by follow the Veganomicon vegan cookbook.
Many people are relish with Starbucks and it is rather hard for them to give up their favorite drinks when they are thinking of becoming vegan. Most of them will worry that they have to give up their favorite drinks and they will just not wish this to happen. Some of my friends normally would love to pick up a cup of vanilla latte or coffee Frappuccino while they are on their way to their working places.
As there is problem since vegan shouldn’t consume any dairy products but these type of coffees are comprise with milk. Therefore, most of them are wondering whether Starbucks does offer any alternative coffees that are free of milks so that they can still enjoy their favorite drinks even when they converted to full vegan.
If you are also keen to find out if Starbucks offering drinks that are suit for vegan to consume, there are actually quite a few that you can actually get. I have compiled a list which by far the menu lists of vegan drinks which Starbucks does offer at this moment.
* Mocha made with soy milk and no whipped cream
* Cappuccino made with soy milk
* Latte made with soy milk
* Caffe Misto made with soy milk
* Raspberry Blackcurrant Frappuccino
* Filter Coffee of the Week (black/with a dash of soy milk)
* Chai Tea Latte made with soy milk
* Americano (black/with a dash of soy milk)
* Mango Passionfruit Frappuccino
* Classic Hot Chocolate made with soy milk and no whipped cream
* All ‘add syrups’ such as vanilla, caramel, Irish cream, hazelnut, etc (this not going to include the caramel drizzle topping since it contains dairy products)
And you need to know that both the cream and coffee-based Frappuccinos are not vegan as well since they contain dairy. For Signature hot chocolate that provided in Starbucks also having dairy. If you are still having doubt with their menu range of vegan drinks that they are offering, you may ask them to show you the ingredients for all the drinks that are vegan and they are willing to explain to you as well for all the ingredient contain inside.
Most of my vegan friends are in love with soy steamed Caffe Misto which is made of coffee with soy milk. The taste is just like a latte with an extra shot you can enjoy.
You can also find iced coffee drinks served in Starbucks. It is possible for you to order an iced latte and the drink is just like half a latte since the other half of the cup is fill with ice.
If you take a look at the nutritional information from the Starbucks website, you will know there is 240 calories for a grande in the soy latte. For example, a Latte made with soy milk in the United States consist of 220 calories but grande is consist for just about 160 of calories. And a consumption of 200 calories is very low for human being to absorb. Once you spend about an hour by wandering around the shopping mall after you finish your latte, you are going to burn the calories away so it is no way for you to get fat for consuming a cup of Starbucks vegan latte.
If you are thinking of going vegan or vegetarian but have little or no idea on how can you pursue such healthy living. You may want to join in the vegetarian forum discussion with the all time vegetarians or vegans to gain more resources and information. And you may get more information by discussing with the vegetarian posters in there.
As you would wonder how can you find a suitable forum for you to ask question and doubt that you have, I would offer some helps by listing down some of the useful vegetarian forums that you can register and participate in the discussion. Below are the 5 forums which I think can be really helpful for you.
This is quite a big forum and the veggie discussion is just part of the forum topics as it still has a lot of different topics which are not related to vegetarian. I just listed down 3 topic links that are related to vegetarian and vegan and you may want to check them out.
Forum Links:
Vegetarian
There is disclaimer in the forum claiming that in order for the user to join, they must either a vegetarian or seriously considering going vegetarian. Therefore, if you may join the forum if you are really serious about vegetarian. This forum is very active as you will find almost all topics are having people viewing at any time. So it is really good for you to join in and make discussion with all the vegetarians there.
Forum Link:
Veggie Boards
This is the vegan related forum that is under the calorie count category of About.com website. You can get a lot of useful information and resources regarding vegetarians and vegans. Besides there are also discussion on the daily meal as well as exercise that related to veggie style. And the best part is that you can learn how to save money with the vegan budget.
Forum Link:
Calorie Count
This forum contain a lot of vegetarian posters and vegan news, comparison of meat-eating and vegetarian consumption environment, human evolution, things meat eaters say, projects, companies, calssifieds and many more.
Forum Link:
Vegan Forum
This forum is having some topics that are related to vegan and vegetarian such as the cookbooks and veganmofo. There are a lot of discussion of vegan cookbooks which is either related to cookbooks or some other kinds. Also they will have discussion on the vegan month of food which may interesting you.
Forum Link:
The Post Punk Kitchen
Many vegetarian posters are discuss on Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution as well as many other healthy low-carb diets. You may join the lowcarb community and getting to know about how to have healthy eating for your meal.
Forum Link:
Low Carber
Do you really know what is the difference between vegan and vegetarian? Nowadays, you can find virtually many different types of vegetarians. Some may consume fish, some won’t; some may abandon all type of dairy products such as cheese and eggs, some may only consume vegetable & fruits and not other thing else. There are many choices available when you are planning to become a vegetarian and you can simply choose the type that suit you. However, prior fro you to discard cheese, you need to understand in which you have got to carry out other items which will fulfill the nutritional needs that human body is going to be refused without having the cheese serving.
And in order for you to know the difference between vegetarian and vegan, I would try to describe for you of their differences as well as some other type of vegetarians you may wish to know.
Vegetarian is actually an expression used to refer to a person who does not eat fish, seafood, poultry, or meat. You could claimed they are totally avoiding to consume any part of the animal body as food. This is basically the practice of just living on foods and products of the plant. With the exception that some may eat milk products, , yogurt, eggs, or cheese.
This category consists of vegans as well as the numerous sub-categories of vegetarian. After all, it normally indicates a person who has a lesser amount of dietary constraints when compared to a vegan.
Someone who is a vegan that didn’t consume eggs but will consume dairy products.
Someone who is a vegan that didn’t consume dairy products but will consume eggs.
Some will called ovo-lacto vegetarians as lacto-ovo vegetarians. No matter which word put first, it is naturally indicates to people who are vegetarians that don’t eat fish, seafood, meat, and poultry; however, they do consume dairy products and eggs. As in today, this group of vegetarians is the largest group that you can find in the world.
This term is generally used to indicate a person who is a vegetarian that eats chicken, fish, eggs, milk, but will not eat other animal flesh.
Finally, here is the difference between vegan and vegetarian. Vegan is actually the most stringent sub-category of vegetarians. All vegans won’t eat any animal products or by-products as they get rid of these from their diet completely including milk. And there are some vegans won’t taking yeast and honey; for some other vegans, then even won’t buy and dress in any clothing produced from animal products like down, wool and silk. Vegans enormous humanity for animals would be an unchangeable, overriding conviction in their lives.
The Vegan diet may not appear to be thrilling at first glance as they just consist of a lot of vegetables, grains, beans and fruits. All these foods tend to be low in fat and consist of little or no cholesterol. All vegan foods are fiber rich . Needless to say, vegans won’t have problems with irregularity. Actually, with a small planning and practical sense, vegans can certainly produce an healthy eating habits that can provide you with all the necessary nutrients, vitamin and minerals with no requirement for any animal products.
In case you are thinking about commencing you way to be a vegetarian or vegan diet, you shouldn’t be thinking and worry too much. Simply by searching and buying for vegetarian and vegan products in the food market and tasting various different products every week. After some time you are going to come out with your own list of vegetarian and vegan foods that you love to consume. As time passed by, you vegetarian list is going to extend longer and your tastes tend to gradually changing as well. By that time, you may take pleasure in the significantly more healthy feeling of consuming vegetarian. The entire process of converting your daily diet as well as enhancing your health and wellbeing could be a constant and all-natural one.
Vege Island