How to Make Raw Vegan Lasagna - Super Easy!
In this video you will learn How to Make the BEST Raw Vegan Lasagna!
Explore why people avoid using or consuming animal products.
A vegan (pronounced VEE-gun) is someone who, for various reasons, chooses to avoid using or consuming animal products. While vegetarians choose not to use flesh foods, vegans also avoid dairy and eggs, as well as fur, leather, wool, down, and cosmetics or chemical products tested on animals.
why VEGAN? Veganism, the natural extension of vegetarianism, is an integral component of a cruelty-free lifestyle. Living vegan provides numerous benefits to animals' lives, to the environment, and to our own health--through a healthy diet and lifestyle.
Is a vegan diet healthy?
As with any diet, a vegan diet requires planning. However, when properly planned, a vegan diet can be considerably healthier than the traditional American diet. In its 1996 position paper on vegetarian diets, the American Dietetic Association reported that vegan and vegetarian diets can significantly reduce one's risk of contracting heart disease, colon and lung cancer, osteoporosis, diabetes, kidney disease, hypertension, obesity, and a number of other debilitating conditions. Cows' milk contains ideal amounts of fat and protein for young calves, but far too much for humans. And eggs are higher in cholesterol than any other food, making them a leading contributor to cardiovascular disease. Vegan foods, such as whole grains, vegetables, fruits, and beans, are low in fat, contain no cholesterol, and are rich in fiber and nutrients. Vegans can get all the protein they need from legumes (e.g., beans, tofu, peanuts) and grains (e.g., rice, corn, whole wheat breads and pastas); calcium from broccoli, kale, collard greens, tofu, fortified juices and soymilks; iron from chickpeas, spinach, pinto beans, and soy products; and B12 from fortified foods or supplements. With planning, a vegan diet can provide all the nutrients we were taught as schoolchildren came only from animal products.
For information on Vegan Nutrition:
Top 10 Vegan Health Tips
Academy of Nutrition and Dietetics 2009 position paper on Vegetarian Diets
Veganhealth.org. The Vegan R.D.
Will I get enough protein?
Virginia Messina, MPH, RD, and Mark Messina, PhD, recommend that vegans receive 0.4 grams of protein per day for every pound of healthy body weight. If a vegan consumes adequate calories and eats a variety of foods, it is very difficult not to get enough protein. This is true for athletes as well. One need not combine foods at each meal to get complete protein. The most important plant sources of protein are legumes, soy foods, and nuts. Grains and vegetables also contain significant amounts of protein. Eat a variety of protein sources throughout the day: e.g, a legume (such as beans, tofu, or peanuts) combined with a grain (such as rice, corn, or whole wheat breads or pastas). For more information, visit Veganhealth.org
How about B12?
There has been much debate as to what plant foods supply an adequate source of B-12. Many products that were once thought to be adequate, such as tempeh, are no longer considered so. Fortunately, there are easy solutions for vegans. Vegetarian B-12 vitamin pills are available at most drug stores; the 'sublingual' form is preferable. In addition, some foods are fortified with B-12, including Red Star Nutritional Yeast. It is essential to include a B12 supplement in your diet or eat foods that are fortified with B12 to insure that you receive the proper amount of B-12. For more information, read What Every Vegan Should Know about Vitamin B12
How about calcium?
Adequate intakes of calcium vary according to one's age:1200 mg for age 50 or above, 1000 mg for ages 19-49, 800 mg for ages 4-8, 500 mg for ages 1-3. A number of vegan foods contain high levels of calcium per serving: calcium-set tofu (120-200mg per 0.5 cup), fortified soymilk (200-300 mg per cup dried figs (50 mg per fig), fortified orange juice (250 mg per cup), collard greens (180 mg per 0.5 cup), sesame seeds (180 mg per 2 Tbsp), baked beans (130 mg per cup), broccoli (90 mg per 0.5 cup), almonds (50 mg per 2 Tbsp), kale (50 mg per 0.5 cup) For more information read Bones, Vitamin D, and Calcium
Source:
Crafty Crescent Lasagna
This recipe from the Pillsbury website.
INGREDIENTS:
Meat Filling:
1/2 lb bulk pork sausage
1/2 lb lean (at least 80%) ground beef ( I used a pound of ground beef and omitted the sausage)
3/4 cup chopped onions
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil leaves
1/2teaspoon dried oregano leaves
1 small clove garlic, finely chopped
Dash pepper
1can (6 oz) tomato paste
Cheese Filling:
1/4 cup grated Parmesan cheese ( 1 used 1/4 cup Parmesan and 1/4 cup Mozzarella)
1cup small-curd cottage cheese or Ricotta cheese
1egg
Crust:
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2(7x4-inch) slices mozzarella cheese (I used 1 cup shredded mozzarella)
1 tablespoon milk
1 tablespoon sesame seed
DIRECTIONS:
In 10-inch skillet, cook sausage and beef until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in remaining meat filling ingredients; cook 5 minutes, stirring occasionally, until thoroughly heated.
Meanwhile, heat oven to 375°F. In small bowl, mix cheese filling ingredients. Unroll both cans of dough. Place dough rectangles side by side, on ungreased cookie sheet (if using crescent dough, firmly press edges and perforations to seal). Press to form 15x13-inch rectangle.
Spoon half of meat filling in 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices over filling.
Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.
Bake 23 to 27 minutes or until deep golden brown.
Shaw Jason Shaw@audionautix.com
Michelin star chef Angela Hartnett cooks Brill, broccoli, Roscoff onions, cockles, pork crackling
Watch Angela Hartnett from Michelin-starred Murano cook Brill, tenderstem broccoli, Roscoff onions, cockles, pork crackling breadcrumbs.
The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel. Get Angela's recipe here:
The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands and Angela was sponsored by FRANKE.
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook