Video Link: https://www.youtube.com/watch?v=cRCk51gQ0pk

NO WASTE Shiitake Stems Kinpira (Vegetarian Sauted Dish) - OCHIKERON - CREATE EAT HAPPY
FOLLOW ME HERE https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron http://instagram.com/ochikeron/ Did you know you can eat Shiitake mushroom.

By: ochikeron

Original post:
NO WASTE Shiitake Stems Kinpira (Vegetarian Sauted Dish) - OCHIKERON - CREATE EAT HAPPY - Video

Video Link: https://www.youtube.com/watch?v=GYvqsUp3SRE

Minecraft: Hunger Games - Blm 20 - Vegetarian Challenge!
zlediiniz iin teekkrler. Like ve yorum atmay unutmayn! Facebook.com/noicies Ask.fm/noicies ------------- Texture Pack V.1 : https://www.mediafire.com/?ty0y2h9cbq3qjua Texture...

By: Noicies Maceralari

Here is the original post:
Minecraft: Hunger Games - Blm 20 - Vegetarian Challenge! - Video

Video Link: https://www.youtube.com/watch?v=nyLUa31u9rg

30 Days as a Vegetarian! | Scott #39;s Vlog Thingy
I didn #39;t eat meat for 30 Days. It was less than fun. What would be hard for you to give up? Let me know in the comments!

By: Scott Niswander

Read more:
30 Days as a Vegetarian! | Scott's Vlog Thingy - Video

Video Link: https://www.youtube.com/watch?v=NMfwgRiQxnc

Vegetarian Recipe Enchiladas With Avocado Filling
The Recipe: 2 Avocados 1 Tomato 1/3 Red Onion Coriander Lemon Herbal Salt Black Pepper Tortillas Sour Cream Taco Sauce Grated Cheese ...

By: MoaMurderess

Read more from the original source:
Vegetarian Recipe Enchiladas With Avocado Filling - Video

4 April 2015 | Drink, Food | By: Sejal Sukhadwala

In this series,we review restaurants from an entirely vegetarian angle. While some restaurants will be specifically vegetarian, others will be mainstream. Well be tasting everything from veggie burgers, to posh meat-free menus. Along the way, well try to find out, as far as possible, whether chicken stock, cheese made from animal rennet, gelatine, fish sauce and so on are not lurking in the supposedly vegetarian dishes.

Vegan burger with sweet potato fries

Londonist Rating:

Central London is full of identikit touristy restaurants, so its refreshing to discover a place as unique as Little Water.The clue is in its name: vodka is a Slavic word for water, interpreted as little water. So as youd expect, the venue specialises in vodka specifically house-infused ones in adventurous flavours such as sea-buckthorn (very fashionable right now) and charred rosemary. Curiously, theyre paired with every dish on a simple but enticing menu of mostly burgers and snacks (which, for vegetarians, include wild mushrooms on toast, mozzarella salad and a cheese board).

Whether the vodka and burger matching is designed by a drinks expert or completely at random we cant say. In fact, we know little about the restaurant except that its probably owned by a Russian lady, according to our friendly waiter, who was new and still learning the ropes and neither have we been able to find out more. This is okay, though, as its in keeping with the spontaneous, just-discovered-this-kooky-little-place spirit that only adds to its mystique.

Chocolate burger

As we wanted to save room for both vegan burger and the intriguing-sounding chocolate burger, we decided to miss the starter of vegan feta salad made from nut cheese (in fact both burgers turned out to be quite light). We did ask if we could taste a few of these cheese pieces, but they never materialised. The burger is a colourful affair: a small, soft, brioche-like bun crammed with grilled asparagus, aubergines, courgettes, peppers, avocado slices, pumpkin pure and lots of rocket. Its fresh and flavoursome but even though our beefburger-loving companion pronounced it satisfying even for meat-eaters, a slab of protein would have made it more substantial. Perhaps an old-fashioned bean, nut or tofu patty; or the option of cheese for vegetarians. It comes with a sprightly little garnish of salad and pickles. The accompanying shoestring sweet potato fries are over-cooked and over-brown, but the normal potato fries are beautifully crisp and moreish.

The chocolate burger is in fact a platter of two little toasted sliders filled with strawberries, whipped cream and what appears to be chocolate mousse more like a sort of cream bun. Its rich yet light, just like the accompanying chocolate and caramel vodka. We also like the zippy lemon and intriguingly woodsy lingonberry vodkas that come in shot glasses filled with crushed ice. Pine kernel vodka has a pretty orangey-dusky pink colour and tastes more like citrus; and saffron is subtle and beguiling. Burgers and vodkas are not a natural match like, say, burgers and milkshakes or beers, so this unusual pairing has more of a curiosity value. It doesnt feel gimmicky though, as vodka is very much the starting point of the place.

Assorted vodka shots in adventurous flavours

Read more from the original source:
Vegetarian London: Little Water Restaurant Review

Video Link: https://www.youtube.com/watch?v=d76mcCG8VT8

7 VEGETARIAN PROTEIN SOURCES | BY ANIKA MORJARIA
I have been getting asked by a few vegetarians on how they can increase their protein intake so this video is directed at you if you are a vegetarian! Im not a veggie but i still eat everything...

By: Anika Morjaria

See the rest here:
7 VEGETARIAN PROTEIN SOURCES | BY ANIKA MORJARIA - Video

Video Link: https://www.youtube.com/watch?v=v7DpeWX75OU

Richard Schwartz interviews Yossi Wolfson of Jerusalem #39;s Ginger Vegetarian Community Center
Professor Richard H. Schwartz interviews Yossi Wolfson of Jerusalem #39;s Ginger Vegetarian Community Center ABOUT YOSSI WOLFSON: https://www.facebook.com/profile.php?id=576403072 fref=nf ...

By: RootandBranchAssnLtd

More here:
Richard Schwartz interviews Yossi Wolfson of Jerusalem's Ginger Vegetarian Community Center - Video

Why no-meat meals are what Im choosing for my kids

If you want to be a vegetarian, you need to develop thicker skin to deflect much of the worlds commentary. Once you reveal your dietary preference, it is open season on your stance. Ive never really understood why people feel the need to question, reference, and judge my choice without fully understanding my reasons. Besides, it is really no ones business but my own. I dont ridicule or demand to know why others choose to eat meat, so I find it strange that people find it appropriate to do so to me. But its okay. Im used to it. Just imagine though what people have said and continue to say to me regarding our (both mine and my husbands) decision to raise our children as meat-free individuals. The uproar. The incredulousness. The concern.

Original post:
Raising vegetarians

On Friday, the first night of Passover,Jews across the world sit down for a ceremonial Seder meal. And onmany of those tables youll find brisket. Or lamb. Or roast chicken.

Basically, if youre a vegetarian, it can get a little lonely. But as a newly translated cookbook shows, Jewish vegetarians have a long anddelicious heritage.

Several years ago, culinary ethnographer Eve Jochnowitz came across a Yiddish vegetarian cookbook from 1938.The actual title of the book is 'Vegetarish-Dietisher Kokhbukh' vegetarian dietetic cookbook, Jochnowitz says. Not really a great title by marketing standards, but back thenthat was the bomb.

The book was written by Fania Lewando, a restaurant owner in what was then Poland (it'snow in Lithuania). Jochnowitz has just translated the book into English and given it aslightly more inviting title:"The Vilna Vegetarian Cookbook."

And Fania Lewando was no casual vegetarian.

She says it has long been established by the leading medical authorities that the vegetarian diet is the most healthful for the human organism, Jochnowitz translates. And then, in the second sentence, she says ...our Jewish tradition upholds the principle of tza'ar baalei chaim kindness to Gods creatures.

In this one-two punch of an introduction, Lewando putsscience and health with equal on equal footingas Jewish ethics. Though, to be clear, were not talking raw kale and juice cleanses. This is a book full of butter and eggs, sugar and sour cream sometimes all in the same dish.

Those rich ingredients dress up the usual beets and cabbage, challah and matzo balls. But theres also an exploration of all sorts of dishes and ingredients, likeJerusalem artichokes and chanterelle mushrooms, or red wine soup and radish jam. AndJochnowitz says the underlying striving for an ethical, healthy future even if that definition includes cholesterol was very much part of the zeitgeist in the yearsjust before World War II.

I think theres very much a feeling that one isreally just on the brink, the threshold of a great new world, Jochnowitz says. Of course, all of these hopes and dreams were just about to be crushed in the most horrible, brutal way.

Lewando didnt survive the war,and neither did thosehopes for the future. There were still a handful of vegetarian restaurants and cookbooks, along witha few health resorts, but the broader ideological movement more or less disappeared.

Read more from the original source:
Jewish vegetarians say you don't have to make brisket for Passover and they've got the recipes to prove it

Video Link: https://www.youtube.com/watch?v=IeWh7xdXHbY

Richard Schwartz Lecture at Ginger Vegetarian Community Center in Jerusalem
Professor Richard H. Schwartz Lecture at Ginger Vegetarian Community Center in Jerusalem Introduction by Yossi Wolfson, Director, Ginger Vegetarian Community Center Jerusalem ABOUT YOSSI...

By: RootandBranchAssnLtd

See the original post:
Richard Schwartz Lecture at Ginger Vegetarian Community Center in Jerusalem - Video