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Pesto Red Pasta (Vegetarian) Like Subscribe
Pesto red pasta - Love sun dried tomatoes. Instructions: Cook in medium low heat Chop veggies fine and one size Add spices to your preference Ingredients: Tomatoe Spagetti Pesto Paste...

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Pesto Red Pasta (Vegetarian) Like & Subscribe - Video

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Kosher certification symbols for cake decorators and their vegetarian clients
Where to find kosher certification symbols on products to determine if they are vegetarian (not vegan, as a product may contain eggs. This should help cake bakers. http://judysbakeryandtestkitchen...

By: Judy #39;s Bakery and Test Kitchen

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Kosher certification symbols for cake decorators and their vegetarian clients - Video

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Diet plan: Protein Sources (Vegetarian and Non Vegetarian)
In this Video Lopamudra Banerjee (ACE) Personal trainer and health coach is talking about the various protein sources for Vegetarians and non vegetarians. This video is from team Fitnestic...

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Diet plan: Protein Sources (Vegetarian and Non Vegetarian) - Video

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10 Shocking Facts That Could Turn You Vegetarian
If you enjoy chowing down on a bacon sandwich then maybe this video will save your life and help cure world hunger. Then again, maybe it won #39;t, bacon sandwiches are very tasty. Either way,...

By: Alltime10s

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10 Shocking Facts That Could Turn You Vegetarian - Video

By Joe Yonan Food and Dining Editor December 8 at 7:00 AM

If you had asked me this time last year whether I considered German to be a particularly vegetarian-friendly cuisine, I would have laughed. My opinion wouldnt have been based on any actual travel to Germany, only on some limited experiences in German restaurants (including mounds of smoked sausages ingested in central Texas). But since when does the lack of substantive research get in the way of a knee-jerk reaction?

Anyhow, that was all before I knew the name Tim Mlzer. Hes a chef, author and TV host in Germany whose new book, Green Box, has been taunting me from a position on my desk for almost six months now. Hes not vegetarian, and neither is his Hamburg restaurant, Bullerei, but his passion for cooking vegetables radiates from the books colorful pages. Ive bookmarked almost a dozen recipes to try cabbage with pappardelle squares, lemon salad with ricotta cakes, broccoli cannelloni but the book didnt make the leap from desk to kitchen until I needed a nice, easy soup to soothe me after too many weeks of indulgent holiday meals.

Mlzers approach is to give basic-seeming dishes a wow factor, a punch of flavor from an unexpected source. For the chickpea soup that caught my attention, for instance, he spikes the base with a little jalapeo and deepens it with curry, but the transformative touch is a mound of pan-fried sauerkraut, spiced with coriander and rounded out with a pinch of sugar, that goes on the soup after its pureed.

The liquid seemed a little too far on the thin side in consistency, not flavor until the sauerkraut came into play. After I sank it into the brothy soup and stirred in a dollop of yogurt, it was just what I wanted: hearty, nutty, with a pungent tartness. Easy to sip but with a little something to chew on, too. German vegetarian: Who knew?

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Weeknight Vegetarian: A dose of soup from a vegetable-loving German chef

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December 8th, 2014 2:06 pm by Staff Report

Celebritybabyscoop.com

(TNS)

Vegan diets during pregnancy can be safe if you're careful to get enough important nutrients such as protein, calcium, iron, folic acid and vitamin B12.

We're taking a look at five celebrity moms who were vegan (which means no animal protein including fish, any kind of dairy or eggs) and vegetarian during their pregnancies.

Carrie Underwood:

It was Tofurky for Carrie Underwood this past Thanksgiving.

The mom-to-be, who grew up on a farm and has been vegetarian since she was a teenager, recently talked about remaining meat-free during her pregnancy.

"I have been vegetarian for about 10 years now," the Grammy Award-winning singer, 31, said. "With pregnancy, I am definitely going more on the vegetarian side, but as soon as I am not pregnant anymore I will go back to being vegan."

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Celebrity Baby Scoop: 5 celebrities who were vegan and vegetarian during pregnancy

Mark Poprocki/iStockphoto

Mark Poprocki/iStockphoto

We classify people in all sorts of ways.

Some categories are based on a person's beliefs: A theist, for instance, is a person who believes in one or more gods. Some categories are based on behavior: A vegetarian, for example, is a person who doesn't eat animals. And some categories seem to straddle beliefs and behavior: Being politically conservative could be defined in terms of beliefs, but also in terms of corresponding behaviors, such as voting for conservative political candidates or donating one's time or money to conservative causes.

These different ways of defining categories of people and in particular the category "atheist" form the backdrop to an interesting episode of the Rationally Speaking podcast in which co-hosts Julia Galef and Massimo Pigliucci query astrophysicist Neil deGrasse Tyson on his resistance to identifying (or being identified) as an atheist.

For Tyson, eschewing the atheist label is not a matter of rejecting core atheist beliefs he admits that he's not compelled by any arguments that have ever been put forth for the existence of God, and he accepts Pigliucci's suggestion that we're just as warranted in rejecting the existence of God as in rejecting the existence of unicorns. Rather, for Tyson the matter is one of behavior. The inferences that people make when classifying him as an atheist don't align well, he feels, with his frequent choice of Jesus Christ Superstar as musical accompaniment on family drives, or with his habit of standing for the "Hallelujah" chorus of Handel's Messiah. He has as much interest in meeting with other people to discuss their absence of belief in God as in meeting with non-golfers to talk about their absence of a passion for watching golf. In short, he doesn't take himself to exhibit the behaviors typically associated with being an atheist.

Now, this is a strange response if being an atheist is strictly a matter of belief (or lack of belief, as the case may be). Consider a vegetarian making the opposite move eschewing the label vegetarian based on her beliefs rather than on her behavior. "Sure," she might say, "As an inviolable rule I never eat meat, but I don't have the beliefs that one typically associates with being a vegetarian. For instance, I believe that making animals suffer is perfectly fine. I don't eat any meat ever ... but don't label me a vegetarian."

Part of what makes Tyson's response and that of our hypothetical meat-avoider understandable, if not exactly typical, is the fact social categories often come with baggage in the form of strong cultural associations, not all of which are accurate or positive. Atheists are among the most distrusted groups in America, for example, and people often think that vegetarians are annoyingly self-righteous. (Full disclosure: I am both an atheist and vegetarian, but trust me, I'm not at all self-righteous.) It's natural to want to distance oneself from these associations, even if one fits a category's constitutive core. It might be like the mother of a mother i.e., a grandmother by anyone's definition preferring not to be called "grandma" because she doesn't like to babysit or bake cookies and doesn't feel the label adequately reflects her true passions of motorcycle racing and number theory.

As Galef suggests on the podcast, however, there can also be value to appropriating a label when one doesn't fit the stereotypical mold. If a person belongs to a category by definition but doesn't like the cultural associations, why not take an activist stance and help bring about a change in those associations? Why shouldn't atheists enjoy Jesus Christ Superstar? Why shouldn't grandmothers be associated with number theory? Cultural associations are unlikely to change if only those who fit the mold adopt the corresponding label.

But perhaps an even deeper issue is this: Why do we define theism and atheism first and foremost in terms of belief? What would it look like if religious (and areligious) categories were instead a matter of behavior?

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What If Atheists Were Defined By Their Actions?

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Be Veg! Go Green! - Vegetarian Elite
1. Spirited Actress Dancer Tonya Kay: Connecting with Oneself through Raw 2. The Art of Living and Music with Multi-Talented Performer Joy Valencia This pr...

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Be Veg! Go Green! - Vegetarian Elite - Video

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Bread Potato Rolls Recipe Indian Vegetarian Snack Recipe Video in Hindi by Lata Jain
Bread Potato Rolls are prepared with brown bread stuffed with a very tasty and tangy filling of potatoes and peanuts. Bread Rolls are crispy outside and soft from inside. These bread potato...

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Bread Potato Rolls Recipe Indian Vegetarian Snack Recipe Video in Hindi by Lata Jain - Video

7 December 2014 | 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.

Londonist Rating:

While booking a table at the Dysart Petersham,we were repeatedly asked if we were celebrating anything. Yes, we are. Were celebrating a young Irish chef at the top of his game. Were celebrating the exquisite dishes from his vegetarian menu. Were celebrating a beautiful restaurant in a fairy-tale location.

And the location is certainly idyllic. The Dysart is situated on Petersham Road, overlooking Richmond Park. Despite a phone box, letter box and traffic crossing rudely plonked directly outside, theres no denying the beauty of the surroundings which encompass Petersham Woods, with water meadows and the Thames running at the back. It feels very much like a country house pub in a pretty English village such as Marlow, rather than a part of Greater London. Theres a garden filled with wild meadow flowers, with al fresco seating in fine weather. On our visit on a cool, misty evening, a tree with twinkling fairy lights outside heightened the magical feel.

Formerly the Dysart Arms pub, the venue is an arts and crafts building from the early 20thcentury thats been sympathetically restored over a period of three years to retain many of the original features. Owned by Nicholas and Jackie Taylor and managed by their son Barny, it changed its name and officially launched as a restaurant earlier in the spring. Its a large three-room space with a bar in the centre and two rooms on either side. One boasts a roaring fire, paintings by local artists, and an antique grand piano that a pianist was tinkling away on while we were sipping lovely bellinis in the bar. Elsewhere, there are sturdy flagstone floors, enormous picture windows, waxed wooden tables with plenty of space in between and church candles. Splashes of fresh flowers liven up the shades-of-cream colour scheme. The venue feels very much like a restaurant with rooms into which we could happily move for a few days but upstairs is a private dining room and no bed; mores the pity.

Head chef Kenneth Culhane is classically trained in Michelin star restaurants in Dublin, France, Sydney and New York. Hes a Roux Scholar chef,and one of the few members of the Slow Food UK Chef Alliance,with whom he champions forgotten foods, including old varieties of vegetables. Root to stalk cooking the veggie equivalent to nose to tail eating where the daily-changing dishes are in harmony with the passing of the seasons and nothing is wasted, is central to the vegetarian menus here. The kitchen grows its own fruits, vegetables, herbs and edible flowers; and the restaurant also has its own forager. Other ingredients are sourced from small artisanal producers or bought from the Rungis market in France. Organic breads are baked fresh every day using traditional methods. Did we say idyllic?

Thankfully the Modern British food (with some Asian influences) is not overwhelmed by the setting. There are several menus, including a multi-course vegetarian tasting menu for 60 with optional wine or beer matching flights, but we chose from the vegetarian a la carte. Dishes are gorgeously presented on distinctive pottery commissioned from local potters (of course). To start, mellow, tender roasted salsify is paired with slightly smoky-tasting violet artichokes an elegant symphony of flavours given a kick by the pepperiness of Dorset-grown wasabi and the warming notes of candied ginger. Next, douglas fir-baked jerusalem artichoke with roscoff onion and comice pear turns out, unexpectedly, to be a pasta dish. The silky cushions of pasta are so light and ethereal its like eating clouds; and little cubes of sweet pear work surprisingly well. The kitchen uses salt and sugar judiciously, so the balance of flavours is achieved through fruit, herbs and other natural ingredients.

We also love fluffy pillows of semolina gnocchi contrasted with the flamboyant colours and delicate earthiness of green courgettes and orange-yellow chanterelles. Salt-baked beetroot is more robust, perfectly offset by the crunch and bite of toasted hazelnuts. To finish, pineapple and brown butter financier, a soft, moist freshly baked cake with a tropical tang, is served with cardamom sorbet (delicious though it is, were pretty sure its coconut). What makes it sing is the accompanying damson-coloured cardamom jam, laced with the intriguing floral intensity of the spice. Aromatic passion fruit and whisky sour sorbet is another tropical, tangy delight, and a light, refreshing end to the meal.

The cooking here is both ingredient-led and technique-driven a rare combination in the capitals vegetarian menus. Skilfully rendered, finely-tuned recipes are the starting point, not random items assembled together as is the case in many hipster restaurants. Theres no gimmicky or show-offy razzmatazz here, just technically precise cooking. The drinks list is serious too, with a few organic, biodynamic and English wines (it would be a bonus if restaurants started marking them as suitable for vegetarians); plus beers and spirits. Foraged herbs and fruit grown in their garden find their way into some of the cocktails.

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Vegetarian London: The Dysart Petersham Restaurant Review