Easy On The Meat

Yes it is a bit! But if you click the top r/h icon to zoom to full screen, and then use the + magnifying glass icon to zoom in some more you can read it.

The final recipe is almost imposible to read

send your recipes to: morgandoesthegreenthing@gmail.com!

This recipe is an international mash-up if there ever was one, hearty and flavorful enough to satisfy both carnivores and brownivores (which we call my brown-food loving number one son Desmond [four years old]). Andean red quinoa for nutty protein, Mediterraneanish chickpeas for starchy richness, Italian marinara for tangy herby antioxidants, and Greek-style yogurt for creamy unctuosness. You can definitely cook each and every one of these your own way, but our basic basics are: quinoa: cook 1 cup quinoa in 2 cups boiling salted water until tender chickpeas: cook as you’d like dried, or open one small can marinara: buy some pre made, or made a quick version by sauteeing a garlic clove in some olive oil, to which you add a can of crushed tomatoes, some salt, pepper, and a handful of chopped herbs (parsley, basil, what have you), and simmer until a nice texture, about 15 minutes greek yogurt: buy some Plate it in a pretty way and eat it up. If you’re still feeling deprived, gastroparents, add some hot sauce. And some olive oil and salt, which never really heart anyone, in good measure. Matthew and Hugh http://customcom.typepad.com/gastrokid/

DIY Beer While You Go Easy On The Meat Pt.II Make me happy, through the years, Always bring me, home-brewed bears... Now you can ferment, bottle and enjoy (or set up a micro-brewery)

DIY Beer While You Go Easy On The Meat Pt.I Bring me Moonshine, in your smile Bring me Home-brew, all the while..etc Cook up a vat and enjoy some DIY beer with your Easy On The Meat recipes...

Mushroom Curry = Super simple! 2 medium onions, chopped to suit your chunk! 2 large cloves of garlic, crushed 1/2 a red pepper, chopped 100g chestnut mushrooms, quartered 400g tin of plum tomatoes 2tbsps tomato puree (1 chilli if you like it spicier, or pinch of dried chilli flakes) 5tsps assorted spices (faves are garam massala, cumin, coriander, ginger) but curry powder will do! Gently fry onions in 2tbsp of oil adding garlic and pepper after 2mins or so, fry til onions soft. Add tomato puree and spices - heat through then add tinned toms, straining half the liquid off. Add mushrooms and simmer for 15 mins. Add spice to adjust taste if needed. Serve with flatbread or rice or nan etc...

From Veganomicon: Fudgy Wudgy Blueberry Brownies Makes 16 brownies. Bake 50 minutes 2/3 cup plus 1/2 semisweet chocolate chips 10 ounces blueberry spreadable fruit 1/4 soy milk 1/4 sugar 1/2 cup canola oil 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract 2 teaspoons pure vanilla extract 1 1/2 cups all purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup fresh blueberries Preheat the oven to 325° grease 9 x 13" baking pan melt the 2/3 cup of chocolate cups, reserving the other 1/2 cup as whole chips. To melt, place them in a microwave on high for 1 minute. Stir the partically melted chips and microwave again for another 30 seconds. In a large mixing bowl, combine the blueberry spreadable fruit, soy milk, sugar, canola oil, and extracts. Mix on high speed until no large clumps of the spreadable fruit are visible. This could take 2 to 3 minutes. Sift in the flour, cocoa powder, baking powder, baking soda and salt. Stir until well mixed; we use a fork here because the batter is very thick and can clump up in a whisk or mixer. Mix in the melted chocolate as well. Fold in the remainging 1/2 cup of chocolate chip and fresh blueberries. Spread the batter in the baking pan (don't worry if it doesn't come to the very corners of the pan because the batter will spread while baking and it will all work out).

Check out a new blog of vegetarian and vegan recipes: angieshealthykitchen.blogspot.com (Feel free to use any, and any photos, in the cookbook!)

Fluffy White Vegan Cupcakes - You won't believe how good they taste! makes 22 cupcakes 1 TB apple cider vinegar 1 ½ scant cups plain soymilk 2 1/8 cups flour 2 tsp. baking powder ½ tsp. baking soda ½ tsp. kosher salt 1 1/8 cups sugar ½ cup oil 1 ¼ tsp. vanilla extract ½ tsp. coconut extract Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside. Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle). In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl. Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean. Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting. Vegan Lemon Frosting Recipe • 2 cups powdered sugar • 1/4 cup margarine, softened • 2 tbsp soy milk • juice and zest from one lemon Preparation: With an electric mixer set at low speed, cream the sugar and margarine. Beat in the soy milk and lemon juice. Stir in the lemon rind.