Vegan Pasta with Pumpkin Sauce and Veggies

Vegetarians are many, Vegans are few. People are turning towards what we call "Veganism". Whatever is derived from animals including dairy, egg, honey and even leather, fur, cosmetics, silk, wool and soaps are abstained by vegans. Let's talk about veganism today. Ellen DeGeneres, the great comedian and host switched her diet to vegan in the year 2008. Her flaunting body has been inspiration for millions. The celeb has read numerous books on diets without meat and animal rights that subsequently encouraged her to turn into vegan. Vegan inculcates in you a total new lifestyle not only relating to the food you take but also to the clothes and accessories you wear.

You can no more use the following:-

• Leather jackets and shoes
• Leather purses and wallets
• Fur coats
• Woolen cardigans
• Feather earrings
• Medicines containing animal products
• Cosmetics like lotions, perfumes etc. containing animal products

Let’s munch on an exotic Vegan Recipe too. This is Vegan Pasta with Pumpkin Sauce and Veggies

Ingredients:-

2 cloves Garlic,

1 sliced Onion,

Salt as required,

⅛ teaspoon Nutmeg,

1 cup Pumpkin Puree,

8 oz. Buckwheat Pasta,

1 cup Vegetable Broth,

Pinch Cayenne Pepper,

3 tablespoon Olive Oil,

¼ teaspoon Chili Powder,

3 tablespoon Vegan Butter,

100 grams crumbled Tofu,

100 grams chopped French Beans.

Preparation Method:-

1. Boil pasta till done. This takes 7 minutes. Drain in a colander.
2. In the meantime, prepare the sauce. Take a skillet. Mince two cloves of garlic. Add to a large skillet along with one tablespoon of vegan butter. Sautee on medium heat for 2 minutes.
3. Add pumpkin puree plus broth to the skillet. Combine well. Add nutmeg, chili powder, cayenne pepper and black pepper. Let sauce simmer over medium-low. Once boiled, turn off the gas. Set aside.
4. Take a small wok and add olive oil. In it add onions. When red, add in crumbled tofu and green beans. Cook till done. Keep aside. Once when pasta is done, add two tablespoon of vegan butter to the skillet. Mix well.
5. Serve pasta on plate. Pour pumpkin sauce over it with added salt if required. Taste the sauce and add salt if needed. Add green beans and tofu stir-fry over the sauce. Enjoy!

Relish your vegan treat!

Celebrate 4th JULY with Trifle and Salad Recipes

As promised in my last blog, I'll bring you with great American salads and big berry trifle, here it goes.  

Patriotic Berry Trifle - We use here strawberries, blueberries, heavy cream, cream cheese, pound cake cubes, almonds and lots of sugar. Then we arrange half of the cake cubes at the bottom of the trifle dish. Gently spread a layer of blueberries. Add the cream mixture over them and spread evenly. Again top up with strawberries, evenly. Add the remaining cake cubes on top of the strawberries. Then sprinkle with blueberries and top with remaining cream mixture. Decorate the top with strawberries and blueberries. Refrigerate for an hour. Enjoy the sweet treat!

Grilled Chicken Salad - Summer is welcomed by grills. We can enjoy a real healthy treat by combining in grills with salad. Chicken is my all time favorite lean meat. Normally we use chicken breasts in the salads. The rest you can use for curries etc. This salad can be accompanied by avocado, coriander, baked/boiled beans (red and white), tomato slices and lettuce. You can add seasoning of your choice. Hope you also enjoyed Chicken Caesar Salad.

Creamy Potato Salad With Bacon - Knowing history behind food, is something what I love exploring and potato salad is no exception. In earlier days, potato salads were made simply by boiling potatoes and adding in wine or a mixture of vinegar plus spices. However the good old fashioned, down home potato salad recipe is made by adding in egg, bacon and mayonnaise with bit of greens and apples.

Pasta Salad - This is my best picnic meals. Here we use one or more types of pasta, it is usually chilled. This is tossed in oil, vinegar or mayonnaise-based dressing. It may be served as an appetizer or main course dish. You can add in it grilled chicken, fish or summer greens. This recipe can be served warm or cold. Some of the different variations of pasta salads are:-

• Creamy Pasta Salad
• Caesar Pasta Salad
• Greek Pasta Salad
• Spinach and Pasta Salad
• Rustic Pasta Toss with Tuna and Tomatoes
• Fusilli with Herbed Ricotta and Grape Tomatoes
• Spaghetti with Pesto and Tomato-Mozzarella Salad

Cabo Salad - Now we have something purely for the vegetarians/vegans, this is Cabo salad. We used here diced tomatoes, diced onions, fresh boiled corns, you can also used small baby corns if desired. Sliced avocados give it a happy, healthy feeling. Sprinkle crumbled tofu over it. Vegetarians can add over cottage cheese. Garnish with coriander. This is very nutritious and really a beautiful salad. 

Happy Independence Day!!

FIFA World Cup 2014 Special - Secret behind Neymar Junior's Built

Hey fitness freaks, how are you? I know you all are over-excited about FIFA World Cup 2014. Isn't it? I am desperately waiting for the same. I'm sure you are in love with Neymar Jr. the 22 year old Brazilian forward/winger, who came out with flying colors in FC Barcelona. He is now inspiration for many regarding agility, jaw-dropping dribbling skills, unbelievable crosses plus clear overhead shots. Today I'll be writing about the secret diet behind his fit and fine body plus a healthy recipe. 

I am very particular about health. Hope you liked my blog, “Tips to quit smoking on anti tobacco day”. Let’s check out what keeps Neymar fit and fine. Neymar loves to eat lentils and whole grains. Among the vegetables, spinach and beet is what he likes to consume. He is fond of clams among the seafood. He is fond of pasta as well to consume right amount of carbohydrates. So lets try a brand new 'Pasta with Basil and Clam Recipe'. Well I made it yesterday for dinner and everyone simply loved it. 

Pasta with Basil and Clam Recipe

Ingredients:-

Sea salt,

1 pound pasta,

1⁄3 cup olive oil,

1⁄2 cup dry white wine,

8 minced garlic cloves,

4 dozen littleneck clams,

4 tablespoons basil pesto,

1/2 teaspoon ground pepper,

1 teaspoon minced red hot pepper,

3 tablespoons minced basil leaves,

3 tablespoons minced flat-leaf parsley.

Preparation Method:-

1. Heat olive oil in a large saute pan on medium heat. Add garlic and cook until light brown, for 1 minute.

2. Add wine and clams to it. Cover tightly. Cook until clams open-up, for 8 minutes. Shake the saute pan occasionally.

3. Remove clams as they open, setting them aside in a bowl. Throw away any clams that are chipped or fail to open.

4. In the mean time, cook pasta in a large pot of boiling, salted water until tender. Drain pasta and add to clam sauce in a pan.

5. Add parsley and basil. Season to taste with salt, freshly ground black pepper, red pepper and toss with pesto.

6. Now transfer to a large serving bowl. Arrange the clams on top, sprinkle with fried garlic slices if desired.

Enjoy the treat!!