Vegetarian Information

If you find leftovers boring, uninviting or downright “yuck,” then here are some ideas to put the “zing” back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with beans.

DINNER - NIGHT ONE: Vegetarian Chili

It is so easy to make a simple chili from onions, carrots, red bell pepper, chopped mushrooms and frozen corn. Throw in canned black beans and canned chopped tomatoes to complete the dish. You can use the flavored canned chopped tomatoes to add more zing. If you want to add meat to your chili, instead of the vegan option presented here, cube and sear beef and add to the mixture. Store the leftover chili in the refrigerator.

DINNER - NIGHT TWO: Black Bean Burritos

Using the leftover chili, add cooked, cubed chicken or beef (if not already in the chili) and put into a wrap of a flour tortilla with shredded cheese, salsa, sour cream and guacamole. You can use flavored wraps which are great. You can also add other ingredients in your wrap such as shredded lettuce, tomatoes, olives or your other favorites. For a nonfat alternative you could substitute sour cream with plain yogurt or even nonfat ranch dressing.

Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author’s information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Copyright 2005, Michele Webb. All Rights Reserved.

Michele Webb owns her own website and is a member of a number of organizations for women Netpreneurs and business owners. She has over 20 years experience in health care, clinical trials, management, project management and software development. She currently lives in Las Vegas, Nevada USA with her two dogs.

You are invited to visit her website at: http://www.ebooksnstuff.com. Or, you can email the author at: support@ebooksnstuff.com

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For vegetarians, dining out presents many challenges; finding vegan choices can be even more frustrating. Add travel to the mix and you’ve got a potential recipe for disaster. While the Caribbean’s abundance of seafood will suit pescetarians, discovering true vegetarian meals requires a bit more work. Fortunately, a little research before you go will help find dining choices which are not only suitable but delicious.

If you’re planning to take a cruise, you’re in luck. A number of cruise lines offer vegetarian options, a complete vegetarian menu, or can make you special dishes on request. Celebrity Cruises has received rave reviews for their excellent gourmet vegetarian cuisine, which tailors meals to diners’ needs. NCL and Royal Caribbean also rank highly with vegetarian passengers. Carnival Cruise Lines, on the other hand, may be one to avoid. Although they offer one vegetarian item per menu and claim they can accommodate vegetarian requests, they don’t have a dietician on board, so their ability to make changes is limited. For vegans, this can be a big problem. One vegan reports that she was assured before the cruise that her diet would be no trouble; however, all she could actually eat was bread, lettuce, and an occasional baked potato. When booking a cruise with any company, tell them you’re vegetarian or vegan and ask any questions you may have about menu offerings.

Land-lubbers may find the easiest way to assure a variety of vegetarian choices is to stay at a resort with several restaurants. The Sandals chain, for example, includes up to eleven eateries at each location. Their menus typically include at least one vegetarian option in each category. While that may sound limiting, resort menus tend to change frequently, often nightly. Resorts also usually have a buffet, so you’ll be able to pick and choose. Sample menus are generally posted on a resort’s website, so logging online may be one way to do a bit of investigative work. Still, it’s a good idea to check with the resort before booking to find out how veg-friendly they are.

Higher-end resorts are often more conscious of serving healthy food, including vegetarian dishes. Some of them use locally grown and/or organic items in their cooking. Even if you can’t afford to stay there, you may be able to eat at their restaurants. For instance, the Sugar Mill Restaurant at the Sugar Mill Hotel (British Virgin Islands) is a local treat that’s worth the trip. Voted “The Best Restaurant in the Caribbean” by readers of Caribbean Travel & Life, this gourmet restaurant’s ever-changing menu always offers several vegetarian dishes and its atmosphere makes it a great place for a special night out.

Meat-free travelers interested in visiting the Dominican Republic should consider Sirenis Hotels, which have an all-vegetarian restaurant at their Punta Cana resort complex. Comprised of Sirenis Cocotal Beach Resort and Sirenis Tropical Suites, the vegetarian restaurant seems to be on the all-inclusive plan of Tropical Suites but not Cocotal Beach Resort. If you prefer to stay at Cocotal, check with them to find out if you’ll be able to eat at the vegetarian restaurant.

As far as specific countries go, Jamaica is veggie heaven. Because Rastafarians are vegetarian, options abound. The key word to remember is “Ital,” derived from “vital.” Ital cooking uses pure, organic ingredients, and is essentially vegan. However, some dishes may contain honey, so if you don’t eat honey be sure to ask about it. In fact, Ital is a good word to look out for anywhere, as Ital food can be found in other countries, too.

Puerto Rico also has a number of caf

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Welcome to the Gourmet Indian Series. Today we bring you the vegetarian treat, Vegetable Korma.

Ingredients: 3/4 cup each of chopped cabbage/beans/carrots/potatoes and cauliflower, 1 small onion sliced, 2-3 tbsp. ghee (clarified butter), salt to taste, coriander leaves for garnish, Gravy: (blend the following into a very smooth paste), 1/2 a coconut shredded, 1 small onion, 5-6 flakes garlic, 1″ piece ginger, 2 tbsp. curd (plain yoghurt), 1/2 tsp. poppy seeds, 1 tsp. cumin seeds, 1 tsp. coriander seeds, 3 green chillies, 2 dry red chillies, 2-3 peppercorns, 1/2 tsp. saunf (fennel), 1 small stick cinammon, 1 cardammom, 2-3 cloves, 1 tbsp. cashewnuts, 1 small tomato, 2 tsp. thick tamarind juice or 2 tsp lemon juice

Method: 1. Steam the vegetables till they are about half done. Remove and set aside. 2. Heat the ghee and fry the sliced onion till it starts changing color. 3. Now add the blended masala and bhunna(fry) till the oil starts leaving the sides of the masala. This will take a minimum of 15 minutes. Even if the masala sticks to the bottom of the pan, don’t worry. The more the masala fries, the better the dish will taste. If the masala starts sticking to the pan, lower the heat and sprinkle a little water and continue frying, stirring continously. 4. When the masala is fried well and turns aromatic, add the half cooked vegetables and salt to taste. 5. Add some water to get a gravy. Mix well. 6. Put it back on the stove and bring it to a boil on low heat. The vegetables should be done by now. Remove from heat. 7. Garnish with coriander leaves. serve hot with chapatis or plain rice.
BON AP

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