veggie food for those special occasions


veggie food for those special occasions

new ideas for those who like vegetarian food.

Members: 15
Latest Activity: Jun 30, 2016


Why vegan
The basic premise of veganism is an ethic of compassion to minimise suffering in the world. Any sentient being is capable of feeling pain. We vegans try to minimise harm to all sentient beings. Just about all products originating from nonhuman animals cause harm and a vegan avoids them all: flesh from slaughtered animals, dairy products from enslaved dairy cows in factory farms, eggs from battery hens living in situations resembling concentration camps and more.
Another bonus for vegans is that on a low-fat vegan diet you are far less likely to suffer from major 'diseases of civilisation' such as heart attacks, strokes and cancer.
A diet of plant-based foods is good for the Earth. Vegan foods require the least amount of land, water and energy to produce. Vegan foods also cause the least amount of soil erosion and pollution.
Most of the food crops that are grown in developed countries go towards feeding animals for the meat, dairy and egg industries, not for feeding humans. If we cut out our consumption of animal foods, we can live on a fraction of the cost to the Earth: costs in pesticides, fossil fuel input, arable land used, water used, water pollution and soil erosion. The Earth as well as the animals will thank you for turning vegan.
Millions of people around the world are questioning their dietary habits. The typical high fat, high cholesterol, high protein, low fibre, largely refined diet has been increasingly indicted as the prime contributing cause of heart disease, strokes, circulatory ailments; diabetes; various types of cancer and numerous other serious health problems. Public attention is also being drawn to the injustice and cruelty of preventing animals from living their own natural lives in glaring contrast to the brutal realities of the appalling conditions in which our slave 'food-animals' are usually raised and slaughtered.
Another major source of urgent concern is that the greatest waste of natural resources, the worst producer of desert and famine, a prime motive for the despoiling of vitally needed tropical rain-forest and the most wasteful use and pollution of precious water supplies, all involve the raising, feeding and slaughtering of livestock for food. The terrible ecological results of this human short-sightedness and callousness may in many areas be passing the point of irreversibility.
Thoughtful, caring people realise there has to be a better way and there is. Veganism is an ethical way of living without the use of animal products such as meat, fish, poultry, eggs and dairy foods. Vegans enjoy a plant based diet including wholefoods as basic sources, such as vegetables, grains, legumes, fruit, nuts, and seeds. A typical vegan cookbook lists wide varieties of delightful recipes for soups, entrees, salads, dressings, vegetable dishes, casseroles, sauces, 'dairy substitutes', breads, pasta, pizzas and deserts (icecreams, puddings, cakes, pies and biscuits) - all made without ingredients of animal origin. This is the time tested total vegetarian system that is nutritionally balanced, helpful and humane, ethically and scientifically sound, naturally rich in vitamins and minerals, high in fibre and complex carbohydrates, low fat and low sodium and contains no cholesterol.

Discussion Forum

Wilted Luffa Leaf and Garlic Salad Recipe - Vegan

Started by G.O.L DARK RAVEN ONE S.O.L Sep 27, 2013. 0 Replies

Why Vegan

Started by G.O.L DARK RAVEN ONE S.O.L Feb 18, 2013. 0 Replies

Comment Wall


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Comment by Shadowdancer on April 24, 2012 at 6:47pm

that sounds really good and i'm sure my daughter is tired of eating the same stuff so i'm gonna try this, its easy too and that's what i like, easy recipes. Plus you have your beans in there for the protein.

Comment by Magistar on April 23, 2012 at 1:18pm


1 tbsp olive oil
1 onion, finely chopped
1 carrot, roughly diced
2 garlic cloves, finely chopped
2 celery sticks, sliced
1 heaped tsp ground cumin
½ tsp ground allspice
1 red pepper, cored, deseeded and cut into small chunks
1 yellow pepper, cored, deseeded and cut into small chunks
300g (10½oz) button mushrooms, quartered
2 × 400g cans chopped tomatoes
1 hot red chilli (ideally Scotch bonnet), deseeded and finely chopped
2 × 400g cans red kidney beans, drained and rinsed
1 tbsp Reggae Reggae Tomato Ketchup (or equivalent)
½ tsp soft dark brown sugar, or to taste
1–2 tsp soy sauce, or to taste
boiled white long-grain rice, to serve


1. Heat the oil in a large saucepan over a medium–low heat. Add the onion, carrot, garlic and celery and cook, stirring occasionally, until softened.

2. Add the cumin and allspice and cook, stirring, for 2 minutes. Add the peppers and cook for 2 minutes until softened, then add the mushrooms and cook for another 2 minutes, stirring occasionally. Add the tomatoes, chilli and kidney beans and give it all a good stir. Finally, add the tomato ketchup and sugar.
3. Cover and cook over a gentle heat, stirring occasionally, for 30 minutes. Season to taste with the soy sauce and add a little more sugar if necessary. Serve with rice.

Recipe from Spice it Up, Mitchell Beazley £18.99

Comment by Magistar on November 13, 2011 at 7:22pm
Ok shadow dancer check out some of m Indian meals this should be helpful
Comment by Shadowdancer on November 13, 2011 at 7:02pm

I have a family member who does not eat chicken, turkey, fish, hamburger, beef, pork and eggs (only if in cake mix) and am wondering what I am supposed to cook for her on Thanksgiving since she is not going to eat turkey. Any suggestions for a main meal dish, besides the usual stuffing, cranberry sauce and pumpkin pie?

Comment by Cherish Moondancer on September 14, 2009 at 8:16pm
Mabon Recipes:

Blue popcorn balls and blue corn bread are two of my favorite recipes for this celebration.

Quick and Easy Corn Bread

Before I place the corn bread into cook I carve a pentacle into the top of the loaf with a knife.
6 cups all-purpose flour
6 cups cornmeal
1 cup sugar
7 tablespoons baking powder
6 eggs
6 cups milk
1 1/2 cups vegetable oil

Preheat oven to 450 degrees
Grease 2 (12 by 18 by 1-inch) baking pans and warm in the oven while preparing the ingredients. In a large mixing bowl, mix the dry ingredients together. In a separate bowl, mix the eggs and milk together. Then mix the egg/milk mixture into the dry ingredients. Add the vegetable oil and mix. Pour mixture into the hot baking pans and bake for 20 minutes

Popcorn Balls

2 cups sugar
1 1/3 cups water
1/2 cup light corn syrup1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cups popped blue corn

In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.

Blue Corn Pancakes

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
1 tablespoon baking powder
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons unsalted butter, melted
1 cup fresh blueberries, plus more for garnish
2 to 3 bananas, peeled and sliced

Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, and then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.

Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.

Orange-Honey Butter Syrup

3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt

Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.

Cinnamon Maple Syrup:
2 cups pure maple syrup
2 to 3 cinnamon sticks
Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher

Recipes from the food network:
Comment by Magistar on August 14, 2009 at 10:55am
Comment by Magistar on August 8, 2009 at 1:20pm
Comment by Magistar on July 21, 2009 at 11:58am

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