Leah G. K. asked:


I’m 14 years old 5′1” and 145 pounds. I’m trying to find ways to lose weight being a vegetarian. Almost everything I look at ( what your supposed to eat, recipes etc.) says to eat meat/fish at least once a day for protein to help you lose weight. Can someone please give me things to eat everyday being a vegetarian and exercises to do to help me lose weight?

aloha_bitches asked:


Now, I’m a omnivore and I can understand why some people would go vegetarian, but VEGAN? That’s quite extreme like carnivore, fruitarian or even breatherian.

Also, vegans do you view vegetarians as FAKE hypocrites because they still eat animals and animal by-products?

UndergroundWellness asked:

www.undergroundwellness.com Sean Croxton of Underground Wellness makes a sincere call for dialogue with vegetarians regarding the health aspects of vegetarianism.

This tasty meatless chili recipe is perfect for a potluck lunch.

1 tablespoon vegetable oil

1 cup onions, chopped

3/4 cup carrots, chopped

3 cloves garlic, minced

1 cup green bell pepper, chopped

1 cup red bell pepper, chopped

3/4 cup celery, chopped

1 tablespoon chili powder

1 1/2 cups fresh mushrooms, chopped

1 (28 oz.) can whole peeled tomatoes with liquid, chopped

1 (19 oz.) can kidney beans with liquid

1 (11 oz.) can whole kernel corn, undrained

1 teaspoon ground cumin

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

Directions

In a large saucepan heat up the oil over medium heat.

Add onions, carrots and garlic; sauté until vegetables are tender. Stir in the green pepper, red pepper, celery and the chili powder. Cook vegetables for 6 minutes, or until tender.

Stir in the mushrooms and cook for 4 minutes. Stir in the tomatoes, kidney beans, and the corn. Add cumin, oregano and basil. Bring to a boil; reduce heat to medium. Cover and simmer for 20 minutes; stirring occasionally.

=> Vegetarian Chili Recipe: Veggie Burger Vegetarian Chili

Here’s another way to enjoy vegetarian burger substitute. No meat necessary to enjoy this delightful vegetarian chili.

1 tablespoon olive oil

1/2 medium sized onion, chopped

2 bay leaves

1 teaspoon ground cumin

2 tablespoons dried oregano

1 tablespoons salt

2 stalks celery, chopped

2 green bell peppers, chopped

2 jalapeno peppers, chopped

3 cloves garlic, chopped

2 (4 oz.) cans green chili pepers, drained and chopped

2 (12 oz.) packages vegetarian burger crumbles

3 (28 oz.) cans whole peeled tomatoes, crushed

1/4 cup chili powder

1 tablespoon ground black pepper

1 (15 oz.) can kidney beans, drained

1 (15 oz.) can garbanzo beans, drained

1 (15 oz.) can black beans

1 (15 oz.) can whole kernel corn

Directions

In a large pot, heat up the olive oil over medium heat.

Stir in the onion, cumin, oregano, bay leaves and salt. Cook until onions are tender. Add in the celery, green bell pepper, jalapeno pepper, garlic and the green chili peppers; heat thoroughly.

Stir in the veggie burger crumbles; reduce heat to low. Cover the pot and simmer for 5 minutes.

Stir in the tomatoes. Add the chili powder and pepper. Mix in the kidney beans, garbanzo beans and black beans. Bring to a boil; reduce heat to low and simmer for 45 minutes.

Add the corn and cook for another 5 minutes.

=> Vegetarian Chili Recipe: Easy Ranch Vegetarian Chili

This is a quick and delicious low fat chili recipe that chili lovers will devour.

1 (28 oz.) can diced tomatoes with juice

1 small onion, diced

1 (15 oz.) can white beans, drained

1 (15 oz.) can chili beans, with liquid

1 (1.25 oz.) package reduced sodium taco seasoning mix

1 (1 oz.) package ranch dressing mix

1 (12 oz.) package vegetarian burger crumbles

1 (8 oz.) package cheddar cheese, shredded (optional)

Directions

In a large pot, add in the tomatoes, onion, white beans, chili beans, taco seasoning, ranch dressing mix and cook over medium heat. Bring to a boil. Reduce heat to low.

Stir in the veggie burger crumbles and continue cooking until thoroughly heated. Sprinkle cheese on top before serving.

By: Brandy Summers

About the Author:

Matadors_Mommy asked:


I want to do some serious muscle building, but I am a vegetarian and a woman, so I don’t exactly know what to eat to supplement my workout. I don’t even eat fish. I can eat eggs, and is it better to eat the whole egg or just the white? I just need to know how to get a lot of protein on a college girl’s budget. Thanks in advance!

cassandra asked:


He is newly vegetarian, and his “girl friend” is vegan. I know he’d be thrilled if I presented a special meal honoring her choice.

He wants to have a meal with her and watch a movie on our tv with her. That movie is about Palestine, if that helps inspire a theme, but that’s not a necessary theme.

What would you recommend? Please explain techniques/ingredients that might not be readily familiar to a middle aged American.

Thanks so much for your thoughtful replies.

rAwRnEsS x] asked:


i go to peta’s website and they talk about vegan. is there any difference between vegan and vegetarian? please tell me i have been wondering for awhile.

EYE asked:


I’m going to college next year and i will be living with three of my friends. I’m the only one with cooking experience but i usually cook meat. I want to try the vegetarian thing with my friend but i need ideas for good quick and easy recipes. Any ideas?

Many people in western society are under the misapprehension that they must consume meat in some form to maintain their health and well being, but the consumption of meat in western societies is a reflection of the prosperous nature of that society rather than a reflection of nutritional requirements. This fact is born out when you consider that traditional societies all over the world have long used a combination of legumes and grains to obtain their protein levels.

In Asia, soy products with rice have long been a staple of the diet, whereas in the Middle East it has been bulgur wheat and chickpeas or pita bread. In Latin America it has been rice or tortillas with beans, and in India it has been rice or chapaties with dal. These traditional diets maintained an appropriate balance between grains and legumes which enables the maximum assimilation of protein.

It has been argued that humans evolved to be vegetarian. Our small canine teeth lack the flesh-tearing capabilities of the typical carnivore. We also have flatter molars that are suitable for crushing food, and we have mobile jaws which enable us to grind food into pieces. We also have very long intestines which enable the more fibrous plant foods to break down and for their nutrients to be absorbed by the digestive system. The shorter intestines of carnivorous animals enable them to digest meat and eliminate the waste before it has a chance to produce toxins in the body. Some people consider that the longer intestinal tract of humans makes us more likely to suffer from the effects of toxins produced from animal products because the waste from these foods is not eliminated in a timely manner. Further, it has been suggested that higher rates of colon and rectal cancer in meat eaters as opposed to vegetarians is linked to this fact.

Studies have demonstrated that blood pressure levels and blood cholesterol levels in vegetarians are lower than in meat-eaters, resulting in a decreased risk of developing heart disease. Many vegetables and fruits are thought to possess cancer-inhibiting chemicals, and a low-fat diet which includes a consistent supply of these fresh foods may be indicative of lower rates of certain cancers.

There are a few different classifications of vegetarians. Vegans will not consume animal products of any kind, whereas lacto-vegetarians eat dairy products but not eggs. Ovo-lacto-vegetarians will eat dairy products and eggs as well.

Another compelling reason to become vegetarian in the early years of the twenty first century is the environmental imperative. The amount of energy and land required to produce meat products is far greater than that required for the production of non-meat products. For example, acre for acre, soy beans produce ten times the amount of protein that beef cattle do. You can take this a step further and consider a product like blue-green algae or spirulina, which is one of the most nutritious foods in the world. Acre for acre, blue-green algae produce twenty times as much protein as soy beans do! So you can see how far down the list in terms of efficiency and sustainability meat production is.

There are also ethical considerations to take into account in my humble opinion. I do not feel that it is right somehow to eat something that can look me in the eye. Personally, I cannot think of a good reason to be anything other than vegetarian, having been so myself for a quarter of a century. I have enjoyed consistently good health, and find that I compare more than favourably in comparison to my contemporaries in terms of good health and vitality.

By: Adrian Broadby

About the Author:

treehuggingveganhippy asked:


I have a class project in which I have to make 30-ish samples of a traditional dish from any ethnicity, and need to prove to my partner and my teacher that we can make something vegan. The point of the project is to make something as it is made traditionally, but all of the ethnic dishes I can prepare have to be altered to become vegan!
Thus, any suggestions? Preferably something cheap and with a recipe!