Vegetarian & Vegan Cooking Made Easy With More Than Gourmet

A growing number of Americans choose a vegetarian or vegan diet for a number of reasons – whether they are due to environmental issues, ethics, health considerations or religious beliefs. The American Dietetic Association recently published a position paper endorsing vegetarian diets. The ADA contends that with a carefully planned diet, vegetarians and vegans alike can benefit from a fully healthy and nutritionally sufficient diet without meat

Numerous health benefits include the possible prevention of several diseases, such as heart disease, obesity, cancer and diabetes. Vegetarian diets typically include reduced consumption of saturated fat and greater intake of fruits and vegetables that include nutrients that can often prevent the onset of disease.

However, keeping a vegetarian or vegan kitchen properly stocked can be difficult –the onslaught of products cropping up all over the market claiming to be healthy can be deceiving. These products may also contain the same amount of sodium and fat as non-vegetarian versions. Often, products claiming to be vegetarian overlook the plight of vegans and may contain lactose, meaning eggs, milk or dairy.

One way to know for sure is to check for certification from the American Vegetarian Association (AVA). This organization was created to ensure vegan and vegetarian products are true to their word. More Than Gourmet recently earned the AVA Vegan certification seal of approval for its vegetable-based sauces and stocks.

The difficulty of finding vegetarian and vegan plates at restaurants makes home-cooking an appealing option. Cooking at home is easy with ready-made stock or stock reductions on hand. Keep your pantry stocked for a variety of quick, easy and tasty meal option with Vegan stocks from MTG, where gourmet meals can be vegetarian and healthy – try these vegan/vegetarian recipes.

Vegetarian Gourmet Recipes :

Gourmet Vegetarian Artichoke and Tomato Bisque

Ingredients:

2 carrots, chopped

Sea salt

Fresh cracked black pepper, to taste

2 tablespoons Earth Balance

1 onion, chopped

3 cloves garlic, chopped

2 28 ounce cans of whole plum tomatoes, juice included

1 28 ounce can artichokes

1 1/2 cups cashew cream

Chopped fresh basil for garnish

Preparation:

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the Earth Balance and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, artichokes and garlic and cook for 12 minutes, stirring frequently.

Add the tomatoes and juice and bring to a boil, then reduce the heat and simmer for 30 minutes. Season with salt and pepper, then add the cashew cream. Continue to simmer (do not boil) for 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high for several minutes, until very smooth. Pour the soup through a fine-mesh sieve. Ladle into bowls and garnish with basil

Vegetarian wrap sandwich with tempeh recipe

Ingredients:

1/2 cup pitted Greek kalamata olives

1 tsp grated lemon peel

1 tsp olive oil

1 cup sun-dried tomatoes

2 cups boiling water

1 1/4 cup red onion, chopped

3 Tbsp balsamic vinegar

2 8-ounce packages tempeh

2 Tbsp lemon juice

1 Tbsp red wine vinegar

1 Tbsp honey (optional)

1 tsp fresh rosemary

2 tsp Dijon mustard

1 clove garlic, minced

1/4 tsp sea salt

4 flour tortillas

4 cups watercress

1/4 cup stuffed green olives

Preparation:

To prepare tapenade, pulse together the kalamata olives, lemon zest and olive oil in food processor just until minced

Combine boiling water and sun-fried tomatoes and let stand at least 20 minutes to rehydrate tomatoes. Drain well, then coarsely chop.

Slice tempeh into long slices, 6 slices per package.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and sautee for 5 minutes or until lightly browned. Remove from heat and add balsamic vinegar.

Whisk together the lemon juice, red wine vinegar, honey, rosemary, Dijon mustard, garlic and salt, and set aside.

Heat a pan coated with non-stick spray and cook tempeh for 5-6 minutes, browning lightly on both sides. Add lemon juice mixture, and heat for 2-3 more minutes or until sauce thickens.

Warm tortillas then spread a bit of tapenade over each tortilla. Top with a few slices of tempeh, sun-dried tomatoes, balsamic onions and watercress; wrap and enjoy your vegetarian wrap sandwiches!

By: More Than Gourmet