Rosa Ćopić and Nikola Markoni posted in 2 groups. 6 Vegan Recipes That Prove Lentils Are Better Than Ground Beef 8 Vegan Recipes That Prove Lentils Are Better Than Ground Beef and that you will… Share VEGANLIFESTYLE.CLUB 6 Vegan Recipes That Prove Lentils Are Better Than Ground Beef
copa0077 2017-09-11 Vegan Recipes
8 Vegan Recipes That Prove Lentils Are Better Than Ground Beef and that you will be amazed how delicious are they.
1.Easy Lentil Meatballs (Vegan + Gf)
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Serves: 12-13
Ingredients
MEATBALLS
3 Tbsp (45 ml) + 1 tsp olive oil, divided
1 shallot, minced
3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
1 flax egg (1 Tbsp (7g) flaxseed meal + 2 1/2 Tbsp (37 ml) water)
1 1/2 cups (297 g) cooked + cooled green lentils (cooked in vegetable stock)
1 1/2 Tbsp (5 g) dried Italian seasonings (dried basil + oregano)
1/4 cup (15 g) fresh Italian parsley
1 Tbsp (16 g) tomato paste
5-6 Tbsp (25-30 g) vegan parmesan cheese, plus more for coating
Sea salt and black pepper to taste (~1/4 tsp each)
optional: 1 Tbsp coconut flour, gluten-free oat flour, or panko bread crumbs*
FOR SERVING optional
Carrot noodles or gluten-free pasta
Marinara sauce
Instructions
Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper.
Once skillet is hot, add 1 Tbsp olive oil, shallot and garlic. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
To a food processor, add flaxseed and water and let set for 2-3 minutes.
Add cooked, cooled lentils, 1 tsp olive oil, sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not purèed, leaving a little texture.
Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or panko bread crumbs if not gluten free.
Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed – about 12 or 13.
Roll/coat in vegan parmesan cheese (optional) and arrange on baking sheet.
Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs. Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.
As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.
Remove meatballs from oven and let cool slightly – they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.
Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.
Notes
*If not gluten-free, add 1 Tbsp panko bread crumbs to the filling instead of coconut flour, and mix it with vegan parmesan cheese to coat the outside before cooking, as seen here. This will add a little more texture and flavor!
Nutrition Information
Serving size: 1/4 of recipe (~3 meatballs) Calories: 243 Fat: 14.7g Saturated fat: 2.3 g Carbohydrates: 21.2 gSugar: 2.3 g Sodium: 225 mg Fiber: 8 g Protein: 9.8 g
Pages:12345
In order to reduce and eliminate the inflammation consume more carbs from vegetables and fruits and use olive oil or grass-fed butter instead of sunflower or soybean oils for cooking. In order to improve the overall health and to reduce and eliminate inflammation the main thing to do is to avoid processed foods and consume home cooked meals with plenty of natural ingredients, vegetables and fruits. HEART SURGEON REVEALS THE REAL CAUSE OF HEART DISEASE! Health Tips
For decades doctors and surgeons have claimed that high cholesterol is the cause of heart diseases. All this time, high cholesterols was treated with medications for reducing the levels of cholesterol and with diet based on low fat intake. But, scientists have recently discovered that heart disease is not caused by high cholesterol levels. The real cause is something way different from cholesterol.
This recent research showed that the real reason for heart disease is arterial inflammation. This discovery shook up the medical community. The dietary recommendations have created even bigger problems because they resulted in a worldwide epidemic of diabetes and obesity. The statistics show that in the USA only, ¼ of the adult population takes medications for lowering the cholesterol or statins. The same data also show that in the USA 75 million citizens suffer from heart disease and 20 million from diabetes. Each year the number of young patients suffering from heart disease is rising and this is clearly showing that cholesterol is not the reason for this type of diseases.
The real cause is the inflammation. The inflammation is actually very beneficial because it`s the natural reaction of the body to invaders. Since we are constantly exposed to toxins the body is not able to fight and process all the foreign invaders and the inflammation becomes chronic. This condition has direct consequences to the health and heart.
Unfortunately, we are the ones causing the chronic inflammation with the unhealthy lifestyle and unhealthy diet. The constant consumption of inflammatory products and foods rich in fat and sugar is harmful for the health. This type of diet leads to development of chronic inflammation and different diseases like diabetes and heart diseases. Another factor for the increased numbers of heart disease patients is the low fat diet which is highly recommended as a treatment for high cholesterol levels.
The unhealthy foods that we all consume almost daily are causing big damage to our health. It doesn’t matter where and how the inflammation is caused, what matters is that the inflammation can and will damage the health seriously. These types of foods affect the arteries and bit by bit the inflammation increases and serious medical conditions occur as a result.
The cinnamon rolls, for example, are maybe the worst food for the health. They contain high amounts of carbs and sugar which increase the risk of many medical conditions and diseases. The consumption of sweets and sugar increases the levels of sugar in the blood vary fast. This causes the pancreas to produce insulin which is a hormone that regulates the levels of glucose in the blood. This causes a chain reaction. The constant intake of sugar makes the pancreas to produce high amounts of insulin which results in high amounts of glucose which, on the other hand, gets converted into fat. The sugar molecules attach themselves to the proteins which can damage the artery walls causing increase of the inflammation and in time it can damage the blood vessels beyond repair.
The sweet rolls also contain high amounts of omega 6 fatty acids because they are usually baked in soybean oil. This type of oil contains high amounts of these acids which are used for increasing the shelf life of the products. Although omega 6 acids are beneficial, they must be in perfect balance in the body with the omega 3 acids. If these acids are not balanced, the inflammation will increase due to the production of cytokines produced by the cellular membranes.
The ratio of omega 6 and omega 3 fatty acids in the western diet is 30:1. This diet is extremely high on omega 6 fatty acids and this is really concerning. This type of diet increases the weight and the risk of diabetes and heart diseases.
Increasing the intake of processed foods increases the risk of cancer, diabetes, obesity and heart disease. The only way to lower the risk of developing some of these diseases is to change the diet and start consuming more natural foods. In order to reduce and eliminate the inflammation consume more carbs from vegetables and fruits and use olive oil or grass-fed butter instead of sunflower or soybean oils for cooking.
Animal fat or saturated fat shouldn’t be excluded from the diet because they don’t cause heart diseases. They contain low amounts of omega 6 acids, so they don’t cause inflammation. Saturated fat doesn’t affect and increase the levels of cholesterol in the blood also.
The low fat diet has caused much worse conditions. Controlling the cholesterol with this diet has increased the numbers of heart diseases patients worldwide. In order to improve the overall health and to reduce and eliminate inflammation the main thing to do is to avoid processed foods and consume home cooked meals with plenty of natural ingredients, vegetables and fruits.
Red: Chilled Tomato and Beet Soup
Sun-dried tomatoes and roasted red peppers get their gorgeous hue from the antioxidant lycopene, which is associated with a lower risk of heart disease, of some cancers and of macular degeneration. Lycopene is best absorbed with a touch of fat, like olive oil.
Get the Recipe: Chilled Tomato and Beet Soup Chilled Tomato and Beet Soup
0 Reviews
Lycopene is part of the carotenoid family and gives tomatoes, bell peppers, watermelon and other red vegetables and fruits their color ... More
Recipe courtesy of Food Network Kitchen
SAVE RECIPE PRINT
Chilled Tomato and Beet Soup
Total:1 hr 50 minPrep: 15 min Inactive: 1 hr 30 min Cook: 5 min
Yield: 4 servings
Level: Easy
Nutrition Info
Ingredients
3 tablespoons extra-virgin olive oil
6 sun-dried tomatoes, plus 1 tablespoon finely diced
Large pinch hot paprika
1/2 cup jarred sliced pickled beets, plus 1/3 cup pickled beet juice
1/2 cup drained roasted red peppers, plus 1 tablespoon finely diced
1 small clove garlic
Kosher salt
1 medium ripe tomato, chopped
Store-bought beet chips, for garnish, optional
Sour cream or yogurt, for garnish, optional
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Combine the oil, sun-dried tomatoes and paprika in a small skillet. Bring to a low simmer over medium-low heat and swirl until the tomatoes soften, 2 to 3 minutes. Set aside to cool completely.
Combine the sun-dried tomatoes and oil with the beets and beet juice, peppers, garlic and 3/4 teaspoon salt in a medium bowl. Let sit at room temperature for at least 30 minutes for the flavors to meld. Puree in a blender with 1 cup cold water until very smooth. Transfer to a bowl or large liquid measuring cup and refrigerate until chilled, at least 1 hour.
Divide the soup evenly among four bowls. Sprinkle the chopped sun-dried tomatoes and peppers in each bowl. Garnish with beets chips and a dollop of sour cream, if using.
From Food Network Kitchens
Categories:
Tomato SoupVegetable SoupSoupTomatoVegetableBeetLow-CholesterolDiabetes-FriendlyLow-CarbLow Calorie
MORE FROM:
Recipes and Tips for a Healthy Lifestyle Orange: Carrots with Orange-Hazelnut Vinaigrette
The deep orange color found in carrots, pumpkins and sweet potatoes comes from the antioxidant beta carotene (a form of vitamin A). It helps promote healthy vision as well as strong hair and skin. The lighter orange color found in citrus fruit is brimming with another antioxidant, vitamin C, which helps fight infections and keeps nails, skin and hair vibrant and strong.
Get the Recipe: Carrots with Orange-Hazelnut Vinaigrette Carrots with Orange-Hazelnut Vinaigrette
0 Reviews
Beta Carotene: Carrots are loaded with this member of the carotenoid family (responsible for all the pretty oranges, yellows and reds we see in fruits and vegetables). Our bodies convert Beta Carotene to vitamin A, which helps promote healthy skin and vision (especially at night). Beta carotene is also an antioxidant: It seeks out free radicals in the body to stabilize them. ... Less
Recipe courtesy of Food Network Kitchen
SAVE RECIPE PRINT
Carrots with Orange-Hazelnut Vinaigrette
Total:55 minPrep: 15 min Inactive: 15 min Cook: 25 min
Yield: 4 servings
Level: Easy
Nutrition Info
Ingredients
3 tablespoons blanched hazelnuts
1/2 teaspoon whole coriander seeds
1 tablespoon finely chopped shallots
1 tablespoon sherry vinegar
1/2 teaspoon honey
Kosher salt
Pinch cayenne pepper
2 small oranges
2 tablespoons extra-virgin olive oil
1 pound carrots with tops, trimmed (halved lengthwise if very thick)
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast until golden, 8 to 10 minutes. Cool and slightly crush (the bottom of a measuring cup works well).
Add the coriander to a small skillet and swirl over medium heat until toasted, about 2 minutes. Crack the coriander and add to a baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, the cayenne and the juice of 1 orange. Whisk in the olive oil in a slow and steady stream. Set aside.
Fit a medium, shallow pot with a steamer insert and add about an inch of water. Bring to a simmer, add the carrots, cover and steam until just fork-tender, 10 to 12 minutes. Transfer to the baking dish, toss gently and allow the carrots to cool in the vinaigrette at room temperature.
Segment the remaining orange and arrange the carrots on a serving platter, topped with the orange segments. Sprinkle with salt if desired. Serve.
From Food Network Kitchens
Categories:
Nut RecipesFruitOrange RecipesCarrot RecipesVegetableDiabetes-FriendlyLow-CholesterolLow Calorie
MORE FROM:
Recipes and Tips for a Healthy Lifestyle Yellow: Lemon-Pepper Corn Pasta
Yellow bell peppers and lemons are chock-full of vitamin C. A naturally occurring pigment called lutein gives foods their yellow and green hues (like in corn, egg yolks, kale and broccoli). It helps keep your eyes, skin and heart in good shape.
Get the Recipe: Lemon-Pepper Corn Pasta Lemon-Pepper Corn Pasta
0 Reviews
Lutein is the yellow pigment found in corn and is part of the carotenoid family, which is abundantly available in yellow, orange and ... More
Recipe courtesy of Food Network Kitchen
SAVE RECIPE PRINT
Lemon-Pepper Corn Pasta
Total:45 minPrep: 15 min Inactive: 10 min Cook: 20 min
Yield: 4 servings (about 6 cups)
Level: Easy
Nutrition Info
Ingredients
8 ounces pappardelle pasta
Olive oil, for coating
2 ears corn, shucked
2 tablespoons unsalted butter
2 cloves garlic, thinly sliced
1 yellow pepper, diced
Large pinch ground turmeric
1 1/2 cups 2-percent milk
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 teaspoon lemon zest (about 1 lemon), plus lemon wedges for serving
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Bring a large pot of water to a boil. Drop the pasta into the water and cook according to package directions, drain, reserving some of the pasta water. Toss the pasta with a splash of oil and set aside.
Meanwhile, remove the kernels from the corn with a sharp knife. Hold the shaved cobs over a bowl and scrape with the back of the knife to extract the milk, set aside. Discard the cobs.
Melt the butter in a large skillet, add the corn kernels, garlic, peppers and turmeric. Cook, stirring, until the vegetables are tender, about 6 minutes. Add the corn milk, 2-percent milk, 3 tablespoons of the Parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer, cook until slightly thickened (like the consistency of heavy cream), about 5 minutes.
Add the cooked pasta, lemon zest and 1/4 teaspoon salt. Gently toss the pasta in the sauce (thin out with reserved pasta water if desired). Divide among four bowls. Sprinkle each with the remaining 1 tablespoon Parmesan and some black pepper. Serve with lemon wedges.
From Food Network Kitchens
Categories:
Pasta RecipesFruitLemonCorn RecipesVegetableMain DishLow-CholesterolHeart-HealthyLow Calorie
MORE FROM:
Recipes and Tips for a Healthy Lifestyle Green: Halibut Green Curry
The green color of many herbs, fruits and vegetables comes from chlorophyll, a pigment found in the leaves of plants. Green-colored foods provide an array of vitamins, minerals and phytochemicals. Many leafy green vegetables (like kale) and fresh herbs (like cilantro) are packed with vitamins A and C, folate and iron.
Get the Recipe: Halibut Green Curry Halibut Green Curry
0 Reviews
Chlorophyll is the green pigment found in all plants. Not only is it imperative for plant growth, but it may also provide antioxidant ... More
Recipe courtesy of Food Network Kitchen
SAVE RECIPE PRINT
Halibut Green Curry
Total:40 minPrep: 15 min Cook: 25 min
Yield: 4 servings
Level: Easy
Nutrition Info
HEALTHY
Ingredients
1 cup packed fresh cilantro leaves, plus more for garnish
1 cup packed fresh mint leaves
1/3 cup coconut milk
2 tablespoons grapeseed oil
2 teaspoons light brown sugar
Juice of 1 lime, plus wedges for serving
1 small clove garlic
One 2-inch piece fresh ginger, peeled and chopped
1/2 serrano pepper, seeded
Kosher salt
1 large bunch kale, stemmed, washed and torn into bite-size pieces
Four 6-ounce fillets halibut, about 1/2-inch thick (skin removed)
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Preheat the oven to 350 degrees F.
Combine the cilantro, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to a small bowl.
Lay out a 24-inch piece of foil on a baking sheet. Toss the kale with the remaining 1 tablespoon oil and a pinch of salt. Arrange in a single layer in the middle of the foil. Nestle the fish filets on the kale and sprinkle with 1/4 teaspoon of salt. Evenly spread the green curry sauce over each filet. Top loosely with another 24-inch piece of foil (try to keep the foil from touching the fish) and seal the edges.
Bake the foil pack until the fish is just cooked through and the greens are crisp-tender, 15 to 20 minutes. Carefully unseal the foil pack, and divide the fish and greens among four plates. Top with cilantro and serve with lime wedges.
From Food Network Kitchens
Categories:
HealthyCurry RecipesFishHalibut RecipesMain DishDiabetes-FriendlyLow CalorieLow-CarbPureeing Recipes
MORE FROM:
Recipes and Tips for a Healthy Lifestyle Blue: Blackberry and Blueberry Cheesecake Tart
Blackberries and blueberries get their stunning color from anthocyanins, one of the most-powerful anti-inflammatory antioxidants around. Research has found that anthocyanins may help lower the risk of certain types of cancer, prevent diabetes and promote healthy eyes.
Get the Recipe: Black and Blue Cheesecake Tart Black and Blue Cheesecake Tart
2 Reviews
Anthocyanins are responsible for the red, blue and purple pigments found in fruits and vegetables. They are part of the flavonoid ... More
Recipe courtesy of Food Network Kitchen
SAVE RECIPE PRINT
Black and Blue Cheesecake Tart
Total:50 minPrep: 10 min Cook: 40 min
Yield: 8 servings
Level: Easy
Nutrition Info
HEALTHY
Ingredients
3 tablespoons melted unsalted butter
8 whole lowfat cinnamon graham crackers, broken into pieces
1/3 cup plus 2 tablespoons sugar
1/4 cup sour cream
One 8-ounce package 1/3-less-fat cream cheese, softened
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1 large egg plus 1 large egg white, lightly beaten
2 cups blackberries
2 cups blueberries
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Preheat the oven to 350 degrees F.
Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely.
Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight.
About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve.
From Food Network Kitchens
Categories:
BakingHealthyCheesecakeFruitCheeseCream Cheese RecipesLow-CholesterolLow Sodium
MORE FROM:
Recipes and Tips for a Healthy Lifestyle White: Cauliflower-Potato and Caraway Salad
White foods get their color from anthoxanthins, powerful antioxidants found in cauliflower, potatoes, garlic and mushrooms. Many of these good-for-you foods also contain the phytochemical allicin, thought to help lower the risk of certain types of cancer and heart disease.
Get the Recipe: Cauliflower-Potato and Caraway Salad Cauliflower-Potato and Caraway Salad
0 Reviews
Anthoxanthins- Not to be confused with anthocyanins found in red, blue and purple fruits and vegetables, anthoxanthins are responsible ... More
Recipe courtesy of Food Network Kitchen
SAVE RECIPE PRINT
Cauliflower-Potato and Caraway Salad
Total:2 hr 50 minPrep: 10 min Inactive: 2 hr 10 min Cook: 30 min
Yield: 4 servings
Level: Easy
Nutrition Info
Ingredients
1 pound small white potatoes
2 cups small cauliflower florets (about 6 ounces)
1/2 small white onion, thinly sliced
1/3 cup white wine vinegar
1 tablespoon sugar
2 teaspoons caraway seeds
Kosher salt
6 whole black peppercorns
5 sprigs fresh dill
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes. Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes. Drain and let rest until cool enough to handle. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks. Combine the potatoes, cauliflower and onions in a medium bowl.
Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight).
From Food Network Kitchens
Categories:
Salad RecipesPotato SaladPotatoVegetableCauliflowerLow CalorieHeart-HealthyDiabetes-FriendlyLow-FatLow-Cholesterol
MORE FROM:
Recipes and Tips for a Healthy Lifestyle http://www.foodnetwork.com/recipes/food-network-kitchen/cauliflower-potato-and-caraway-salad-recipe-3362155 Ingredients
1 pound small white potatoes
2 cups small cauliflower florets (about 6 ounces)
1/2 small white onion, thinly sliced
1/3 cup white wine vinegar
1 tablespoon sugar
2 teaspoons caraway seeds
Kosher salt
6 whole black peppercorns
5 sprigs fresh dill
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes. Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes. Drain and let rest until cool enough to handle. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks. Combine the potatoes, cauliflower and onions in a medium bowl.
Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight).
From Food Network Kitchens
