VegetarianMastery-Lesson1

Welcome to VegHealth! We are so happy that you have decided to join our community of people transforming their health and well-being. Educating ourselves on how to eat the most nutritious diet is one of the best things we can do for our bodies. We know firsthand how confusing it can be to get credible, research-backed […]

This week’s Q&A is: Vegan Made Easy! Tips from Expert Chef Mark Reinfeld Mark’s advice on Kitchen staples, saving time in the kitchen, and convenient comfort foods Chef Mark Reinfeld https://s3.us-east-2.amazonaws.com/course-audio-and-transcripts/markreinfeld-interview.mp4 » Right-click to Download the MP4 (or for Mac users, control-click). » Here is the Lesson 1 Q&A Transcript

Part One After reading the recipes for Lesson 1, choose at least two that sound good to you. Then prepare those two recipes this week. The recipe doesn’t have to be a full meal. It could be a dressing or side dish, like Meredith’s Tahini Lime Dressing or Raederle’s Crazy Cranberry Sauce. Be sure that at least one

Essential Kitchen Tools These are the kitchen tools you’ll want on hand for future lessons: Orange/lemon squeezer Coffee grinder (for grinding flax seeds) Salad spinner Blender (Vitamix if you can afford it) Stainless steel or ceramic chopping knife Pastry brush Cutting board for vegetables Separate cutting board for fruit Stainless steel pot with steamer Stainless

Crazy Cranberry Sauce Ingredients: 1 cup fresh or frozen cranberries (or currants) 1 red apple, core removed, chopped (such as a pink lady or gala) 2 green apples, core removed, chopped (such as a granny smith) 5 medjool dates, pitted and minced 1 lemon (juice from the lemon; optional if serving immediately, but important if

Quinoa Pilaf with Apricot and Fig Sauce Ingredients: 2 cups cooked quinoa, hot 2 cups baby spinach (counts toward 2 daily cups of spinach) 1 cup cooked brown lentils 4-6 dried apricots, chopped 4 dried figs, chopped 1 cup vegetable broth 1/2 tsp minced ginger 1/8 tsp iodized sea salt, to taste 1/8 tsp fresh-ground

Tahini-Lime Dressing Makes ½ to ¾ cup. Ingredients: ¼ cup tahini (ground sesame seeds) 2 tbsp lemon juice 1 tbsp lime juice 1 tbsp soy sauce or ½ tsp iodized sea salt 1 clove garlic, minced or pressed 1 tbsp fresh dill, minced or 1 tsp dry dill 3-4 tbsp water, start with less Preparation:

Lentil Stew Ingredients: 6 cups vegetable broth (vegan) 2 cups dry green or red lentils 2 large tomatoes, diced (or 2 cups cherry tomatoes, chopped) 1 large yellow onion, minced 1 large carrot, minced 3 ribs celery, minced 1 small zucchini, minced 3 garlic cloves, minced 1/4 cup fresh basil or 1 tsp dried basil

Yellow Split Pea Soup with Rye Ingredients: 2 tbsp olive oil 1 large onion, minced (2 cups) 3 ribs celery, sliced (¾ cup) 2 medium carrots, minced (1 cup) 1 clove garlic, minced 1 tbsp paprika 1 tsp ground turmeric ½ tsp cayenne pepper (optional) 1¼ cups yellow split peas 2 tbsp lemon juice 2

Balsamic Orange Glazed Tempeh Ingredients: 1 package tempeh, cut into 1 inch cubes 1/2 cup balsamic vinegar 2 tbsp orange juice 2 medjool dates, minced 2 tbsp tamari 2 cloves garlic, minced 1/4 cup olive oil 1 tsp dried thyme 2 tsp arrowroot starch Getting the Marinade Ready: In a bowl, mix together the balsamic