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One site for Christian Vegetarian Information (not a recommendation to join a group or organization) is www.christianveg.com
J
jen717
Guest
I wish I could be vegan but I am afraid I might go to jail over attacking someone for a hamburger. I have a friend who is vegetarian though and she has made and taught me how to make several vegatarian dishes. They were pretty dang yummy! I do feel bad for the killing of animals though.
Note that Burger King now has a Veggie Burger! Also note that a recent NY Times Article indicates more and more restaurants serving vegetarian and vegan alternatives to not only burgers, but other dishes as well.
I could never be a vegan..because that would mean no more cheesecake. lol But I have tried being vegan a few times (for health reasons). I am not a vegetarian either but I'm not crazy about meat. I think a vegetarian diet can be very healthy if done properly.. Knew a vegetarian who went to the doctor because she was suffering from major vitamin deficiencies. So you gotta make sure you do it right. My favorite food is cheesecake as basically mentioned above. But I also love black bean burgers and boca burgers. Veggie chips and portabello mushroom sandwiches! Yum yum. =D
T
tif
Guest
In moderation...
In America, almost everyone has a diet that isn't balanced (too much meat, too much processed food, too much "white" food, too much starchy food, etc). I'm just trying for a balanced diet with less meat.
There is no requirement to be a vegan or even a vegetarian. America would do well if people would:
* Give up swine and shellfish
* Give up Fast food/takeout
* Give up imported foods (who knows what's imported today, but much is, it isn't labeled)
* Cut back on meat, say having 2 or 3 meatless days a week
* Cut back on the amount of meat -- smaller serving sizes
* Eat only Free Range / Organic foods
* Give up the ballpark meats, social eating in general (the Masonic or Fireman's chicken barbecue, the clambakes, Pig Roasts, etc.)
* Start with any of the above
* Give up swine and shellfish
* Give up Fast food/takeout
* Give up imported foods (who knows what's imported today, but much is, it isn't labeled)
* Cut back on meat, say having 2 or 3 meatless days a week
* Cut back on the amount of meat -- smaller serving sizes
* Eat only Free Range / Organic foods
* Give up the ballpark meats, social eating in general (the Masonic or Fireman's chicken barbecue, the clambakes, Pig Roasts, etc.)
* Start with any of the above
A Brief History of Cheesecake
I wanted to start with a short history of cheesecake just because I find the history of "how a food came to be" fascinating, and maybe some of you may find it interesting as well. And trust me, this truly is a "brief history."
Cheesecake supposedly originated in Ancient Greece. One of the first recorded "mentionings" of cheesecakes reports cheesecakes were served to olympic athletes during the first Olympics in 776 B.C.
Along with the Roman conquest of Greece, the cheesecake "secret" fell into Roman hands. The Romans began calling this type of cake "placenta," (which happens to be from a Greek term). Placenta was more like a "cake of cheese," baked on a base of pastry or inside of a pastry "pocket." The Romans also called these cakes"libum," and they were often used as an offering at their temples to their gods.
230 A.D. - The first ingredients and recipe for cheesecakes were recorded by Atnenaeus, a Greek writer--This according to John J. Sergeto, author of Cheesecake Madness.
1000 A.D. -The introduction of cheesecake to Great Britain and Western Europe by the Roman conquering armies. By 1000 A.D., cheesecakes were practically everywhere throughout Scandinavia, England, and northwestern Europe.
1545- A recipe for "cheesecake" appears in an actual cookbook!
1872 - American dairymen, in attempting to duplicate the popular Neufchatel cheese of France, discovered a formula for an un-ripened cheese that was even richer and creamier. They called it cream cheese.
Cultures all over the world, past and present, have loved a tasty cheesecake. Culinary historians report cheesecake recipes dating back to the first century AD, with additional recipes from the centuries that followed. Cheesecake recipes exist today with every imaginable topping and flavor, but baking creamy cheese with sweetener has been around since almost (very almost) the beginning of time!
2008 Present Day, -Some extra-magnificently magically delicious Vegan "Cheesecake" Recipes arrive, almost mysteriously delivered into your hands.
Enjoy these spectacular Vegan "Cheesecakes." They're kinder to our planet and oodles healthier for you.
Vegan "Cheesecake"
A Basic Recipe for a Fantastic Vegan "Cheesecake"
For the Crust:
1 1/2 cup graham cracker crumbs
1/4 cup vegan margarine, melted
In a small bowl, mix together the crumbs and melted margarine. Gently press this mixture into the bottom of a springform pan.
The "Cheesecake"
Ingredients:
1 Tbs plus 1 1/2 tsp powdered vegan egg-replacer
6 Tbs water
3 packages Toffuti brand Non-Hydrogentated Better than Tofu Cream Cheese (8 ounces each)
1 Tbs plus 1 1/2 tsp vegan powdered egg replacer
3 Tbs water
1 cup sugar
1 tsp vanilla
16 ounces Toffuti brand Sour Cream
Preheat your oven to 375 degrees. In a small bowl or liquid measuring cup, mix until frothy the first bit of egg-replacer and water, set aside. In a food processor, by hand, or with electric mixer, combine the "cream cheese", the first bit of egg-replacer and water (that you mixed in a small bowl or liquid measuring cup), 3/4 cup sugar, and vanilla. Mix it all up until smooth and no sugar granules can be seen.
In your now empty container you used to mix the powdered egg-replacer and water, mix the second batch of egg-replacer and water (1 Tbs plus 1 1/2 tsp powder with 6 Tbs water) until frothy, then slowly add to the cream cheese-sugar-vanilla mixture, mixing while you add.
Pour this lovely, creamy creation into your prepared pan. Bake for 45-50 minutes, or until center is almost set. If the center jiggles a bit, no biggie; this will set-up while it's cooling.
A few minutes before the "cheesecake" is finished, whisk together the sour cream and remaining 1/4 cup of sugar until smooth. After the "cheesecake" has been removed from the oven, turn the oven temperature up to 425 degrees. Pour the sour cream-sugar mixture over the top of the "cheesecake" and return to the oven for another 5-7 minutes. Cool the "cheesecake" completely before removing from the pan.
You're going to love this one!
A New York-Style Vegan "Cheesecake"
I highly recommend preparing the vegan "sweet and condensed milk" a couple of hours before you start making the rest of this cheesecake. You'll find the recipe after "The Crust" and "The Cheesecake" recipes.
The Crust
1 1/2 cup graham cracker crumbs
1/3 cup vegan margarine, melted
In a small bowl combine these 2 ingredients, mix well, then spread into the bottom of a springform pan. Set aside.
The "Cheesecake"
Ingredients:
3 1/4, 8 ounce containers Toffuti brand Non-hydrogenated Better Than Tofu Cream Cheese
1 tablespoon vegan powdered egg-replacer
4 tablespoons water
14 ounces vegan "sweet and condensed milk" (recipe to follow)
2 teaspoons vanilla
For the vegan "sweet and condensed milk":
1 cup powdered soy milk
1/3 cup plus 2 tablespoons boiling water
1/4 cup melted vegan margarine
2/3 cup sugar
1/8 teaspoon vanilla
Pour the boiling water and melted margarine into a blender first. Follow with the powdered soy milk, sugar, and vanilla, and blend it all up for 30 seconds. Pour into a glass container and keep covered in your refrigerator. For best results in this cheesecake, use the vegan "sweet and condensed milk" when cool and thickened a bit.
Ok, now we're ready...
Preheat your oven to 300 degrees. In a small bowl or liquid measuring cup, combine the powdered egg-replacer and water, mix until frothy. Next, in a food processor, by hand, or electric mixer using a medium-sized bowl, combine the cream cheese, egg-replacer-water mix, cooled vegan "sweet and condensed milk," and vanilla. Blend all of this well and until very smooth.
Pour into your prepared pan and bake for one hour. After the hour, turn off the oven, but leave the "cheesecake" in for an additional hour. Remove, cool completely, and store covered in your fridge.
Get yourself ready for an amazing, earth-friendly, animal-friendly "cheesecake"!!!!
excerpted from:
Vegan "Cheesecake" Recipes: The Most Amazing Vegan "Cheesecakes" You'll Ever Taste!
Note: there are many more vegetarian and vegan recipes (and ingredient info) online, do yourself a favor and do a quick web search. Perhaps some here have a list of good recipe web sites to share -- please do!
I wanted to start with a short history of cheesecake just because I find the history of "how a food came to be" fascinating, and maybe some of you may find it interesting as well. And trust me, this truly is a "brief history."
Cheesecake supposedly originated in Ancient Greece. One of the first recorded "mentionings" of cheesecakes reports cheesecakes were served to olympic athletes during the first Olympics in 776 B.C.
Along with the Roman conquest of Greece, the cheesecake "secret" fell into Roman hands. The Romans began calling this type of cake "placenta," (which happens to be from a Greek term). Placenta was more like a "cake of cheese," baked on a base of pastry or inside of a pastry "pocket." The Romans also called these cakes"libum," and they were often used as an offering at their temples to their gods.
230 A.D. - The first ingredients and recipe for cheesecakes were recorded by Atnenaeus, a Greek writer--This according to John J. Sergeto, author of Cheesecake Madness.
1000 A.D. -The introduction of cheesecake to Great Britain and Western Europe by the Roman conquering armies. By 1000 A.D., cheesecakes were practically everywhere throughout Scandinavia, England, and northwestern Europe.
1545- A recipe for "cheesecake" appears in an actual cookbook!
1872 - American dairymen, in attempting to duplicate the popular Neufchatel cheese of France, discovered a formula for an un-ripened cheese that was even richer and creamier. They called it cream cheese.
Cultures all over the world, past and present, have loved a tasty cheesecake. Culinary historians report cheesecake recipes dating back to the first century AD, with additional recipes from the centuries that followed. Cheesecake recipes exist today with every imaginable topping and flavor, but baking creamy cheese with sweetener has been around since almost (very almost) the beginning of time!
2008 Present Day, -Some extra-magnificently magically delicious Vegan "Cheesecake" Recipes arrive, almost mysteriously delivered into your hands.
Enjoy these spectacular Vegan "Cheesecakes." They're kinder to our planet and oodles healthier for you.
Vegan "Cheesecake"
A Basic Recipe for a Fantastic Vegan "Cheesecake"
For the Crust:
1 1/2 cup graham cracker crumbs
1/4 cup vegan margarine, melted
In a small bowl, mix together the crumbs and melted margarine. Gently press this mixture into the bottom of a springform pan.
The "Cheesecake"
Ingredients:
1 Tbs plus 1 1/2 tsp powdered vegan egg-replacer
6 Tbs water
3 packages Toffuti brand Non-Hydrogentated Better than Tofu Cream Cheese (8 ounces each)
1 Tbs plus 1 1/2 tsp vegan powdered egg replacer
3 Tbs water
1 cup sugar
1 tsp vanilla
16 ounces Toffuti brand Sour Cream
Preheat your oven to 375 degrees. In a small bowl or liquid measuring cup, mix until frothy the first bit of egg-replacer and water, set aside. In a food processor, by hand, or with electric mixer, combine the "cream cheese", the first bit of egg-replacer and water (that you mixed in a small bowl or liquid measuring cup), 3/4 cup sugar, and vanilla. Mix it all up until smooth and no sugar granules can be seen.
In your now empty container you used to mix the powdered egg-replacer and water, mix the second batch of egg-replacer and water (1 Tbs plus 1 1/2 tsp powder with 6 Tbs water) until frothy, then slowly add to the cream cheese-sugar-vanilla mixture, mixing while you add.
Pour this lovely, creamy creation into your prepared pan. Bake for 45-50 minutes, or until center is almost set. If the center jiggles a bit, no biggie; this will set-up while it's cooling.
A few minutes before the "cheesecake" is finished, whisk together the sour cream and remaining 1/4 cup of sugar until smooth. After the "cheesecake" has been removed from the oven, turn the oven temperature up to 425 degrees. Pour the sour cream-sugar mixture over the top of the "cheesecake" and return to the oven for another 5-7 minutes. Cool the "cheesecake" completely before removing from the pan.
You're going to love this one!
A New York-Style Vegan "Cheesecake"
I highly recommend preparing the vegan "sweet and condensed milk" a couple of hours before you start making the rest of this cheesecake. You'll find the recipe after "The Crust" and "The Cheesecake" recipes.
The Crust
1 1/2 cup graham cracker crumbs
1/3 cup vegan margarine, melted
In a small bowl combine these 2 ingredients, mix well, then spread into the bottom of a springform pan. Set aside.
The "Cheesecake"
Ingredients:
3 1/4, 8 ounce containers Toffuti brand Non-hydrogenated Better Than Tofu Cream Cheese
1 tablespoon vegan powdered egg-replacer
4 tablespoons water
14 ounces vegan "sweet and condensed milk" (recipe to follow)
2 teaspoons vanilla
For the vegan "sweet and condensed milk":
1 cup powdered soy milk
1/3 cup plus 2 tablespoons boiling water
1/4 cup melted vegan margarine
2/3 cup sugar
1/8 teaspoon vanilla
Pour the boiling water and melted margarine into a blender first. Follow with the powdered soy milk, sugar, and vanilla, and blend it all up for 30 seconds. Pour into a glass container and keep covered in your refrigerator. For best results in this cheesecake, use the vegan "sweet and condensed milk" when cool and thickened a bit.
Ok, now we're ready...
Preheat your oven to 300 degrees. In a small bowl or liquid measuring cup, combine the powdered egg-replacer and water, mix until frothy. Next, in a food processor, by hand, or electric mixer using a medium-sized bowl, combine the cream cheese, egg-replacer-water mix, cooled vegan "sweet and condensed milk," and vanilla. Blend all of this well and until very smooth.
Pour into your prepared pan and bake for one hour. After the hour, turn off the oven, but leave the "cheesecake" in for an additional hour. Remove, cool completely, and store covered in your fridge.
Get yourself ready for an amazing, earth-friendly, animal-friendly "cheesecake"!!!!
excerpted from:
Vegan "Cheesecake" Recipes: The Most Amazing Vegan "Cheesecakes" You'll Ever Taste!
Note: there are many more vegetarian and vegan recipes (and ingredient info) online, do yourself a favor and do a quick web search. Perhaps some here have a list of good recipe web sites to share -- please do!
S
See_KING_Truth
Guest
T
tif
Guest
Digital Angel: I'm sure that sounds great to vegans, but to us meat-egg-milk-eaters, it just doesn't sound very good at all.
I don't know how my vegetarian mom stomachs the things she cooks sometimes... But then, she can't understand me eating meat, so we're all good.
I don't know how my vegetarian mom stomachs the things she cooks sometimes... But then, she can't understand me eating meat, so we're all good.
See_KING_Truth
It is hard to be a true vegan. If you wear leather shoes or have a leather belt, or leather in your gloves, you are not a strict vegan. If you eat most any processed foods, there is some sort of animal substance, coloring, flavoring, preservative, some sort of whey or honey or egg. This is not a call for all to be a vegan or vegetarian, but rather a simple call to repentance in all things. I listed a few ideas in a previous post on how to cut back a little to gain a lot.
Megatron
Alternative foods are not intended to be the same as an original food, but a substitute/replacement. That is the entire idea. But of we can make foods that have similar taste, texture and nutrition we do well - and we have done so. In America, We don't know where our food comes from, how it is raised or processed. We need to create an entire supply chain for the food supply and should have some insight to issues surrounding it's production and processing. This is a question of sustainability for the generation. Don't be deceived into the excess of foods because of McDonald's or Red Lobster, etc.. The United Nations (U.N.) and the National Oceanic and Atmospheric Administration (NOAA -- pronounced NOAH) have released recent reports indicating serious food shortages in this generation, and have marked the U.S. as a demon of over consumption and waste as well as for it's huge carbon footprint.
tif
Again, there is no call to be a vegan or a vegetarian. The idea was to introduce yet another alternative food for the one's you and we all might like. You might try a Vegan Cheesecake as a fun experiment for say, a fourth of July picnic you share with family and friends, particularly if your mother is a vegetarian. You might like it, you might not, perhaps you will find a way to make it better. Perhaps you will come up with a recipe that is astoundingly similar to what you like now, and can market a new product line and create a new business of Vegan and Vegetarian alternative desserts.
It is hard to be a true vegan. If you wear leather shoes or have a leather belt, or leather in your gloves, you are not a strict vegan. If you eat most any processed foods, there is some sort of animal substance, coloring, flavoring, preservative, some sort of whey or honey or egg. This is not a call for all to be a vegan or vegetarian, but rather a simple call to repentance in all things. I listed a few ideas in a previous post on how to cut back a little to gain a lot.
Megatron
Alternative foods are not intended to be the same as an original food, but a substitute/replacement. That is the entire idea. But of we can make foods that have similar taste, texture and nutrition we do well - and we have done so. In America, We don't know where our food comes from, how it is raised or processed. We need to create an entire supply chain for the food supply and should have some insight to issues surrounding it's production and processing. This is a question of sustainability for the generation. Don't be deceived into the excess of foods because of McDonald's or Red Lobster, etc.. The United Nations (U.N.) and the National Oceanic and Atmospheric Administration (NOAA -- pronounced NOAH) have released recent reports indicating serious food shortages in this generation, and have marked the U.S. as a demon of over consumption and waste as well as for it's huge carbon footprint.
tif
Again, there is no call to be a vegan or a vegetarian. The idea was to introduce yet another alternative food for the one's you and we all might like. You might try a Vegan Cheesecake as a fun experiment for say, a fourth of July picnic you share with family and friends, particularly if your mother is a vegetarian. You might like it, you might not, perhaps you will find a way to make it better. Perhaps you will come up with a recipe that is astoundingly similar to what you like now, and can market a new product line and create a new business of Vegan and Vegetarian alternative desserts.
T
TDWP22
Guest
U
Ugly
Guest
Vegan has nothing to do with straight edge. Modern straight edge has taken vegan as part of their belief system. Most True vegans are not straight edge & most straight edgers aren't true vegans. And True straight edge had nothing to do with vegan, or gay rights, or anything it does now. Straight edge was originally about no drugs, no drinking, no sleeping around. Modern straight edge is just same lame, warped, politically correct, wanna-be version of the original. So yet another strike for you.
T
TDWP22
Guest
S
See_KING_Truth
Guest
I know its hard to be a true vegan digital angel, I did it for a month and it was nothing but difficult. That is why I just settle for vegetarianism.
D
depressed_angel
Guest
haha it would be so wrong of me to tell my actual favorite food seeming how im a carnivore when it comes to my food... but i've been a vegetarian before and it wasnt to bad but I couldnt do it forever...anyway my favorite snack would be an Apple Spinach salad 
as of drink?...Horchata is realllly good and as of a dish well Veggie burgers rn't to bad
as of drink?...Horchata is realllly good and as of a dish well Veggie burgers rn't to bad