Jodi and Amy

Jodi and Amy

Vegan, Vegetarian or Flexitarian?

Vegans are those who eat plant products only. No products derived from animals, meat, eggs, dairy, honey, fur or leather.

Becoming a Vegan is very challenging.

If its overwhelming becoming a VEGAN, here are some groovy choices to start with:

Vegetarians eat mostly plant products. A lacto-vegetarian include plant foods + dairy. A lacto-ovo vegetarian include dairy + eggs. A Vegetarian who will eat fish is called pescevegetarian or piscetarian, but consume no red meat, chicken or pork.

Flexitarians are those who eat a mostly vegetarian diet, but occasionally eat meat.

*Enjoy our 125+ Pink Vegan Recipes (low sodium)! All of our recipes can be altered to suit the needs of Vegans, Vegetarians and Flexitarian's alike!

*This blog is an attempt to provide healthier low sodium recipe choices. Scientific evidence overwhelming suggests that we need to use less sodium and add many fruits and vegetables to our diet.

*Calcium, eat broccoli, beans, leafy green vegetables, almonds, soy milk, tofu and calcium-fortified orange juice!

*Protein, beans, lentils, tofu, soy or almond milk, peanut or almond butter, peas, tempeh, whole grains, brown rice, oatmeal, quinoa, walnuts and almonds, seeds and seitan (wheat gluten).

*B12 (which is not found in plants), for a healthy nervous system. Make sure to include beans, nuts, whole grains and leafy green vegetables for iron.

*Omega-3 fatty acids, another essential nutrient. Found in fish, flax seeds, hemp seed and oils and algae.

*Choline, found in lettuce. Buy dark leafy green lettuce, like Romaine.

*ALWAYS CONSULT YOUR PHYSICIAN BEFORE MAKING A DIETARY CHANGE*

Sunday, April 28, 2013

Pink Vegan Recipe #124 English Muffin Toasting Bread

I grew up eating English muffin toasting bread.  Mom would take us to the outlet bakery and we would load our trunk with bakery items.  One of our all time favorites was this bread.  It's crisp and satisfying and served toasted is the best way to eat it!

-Vegan Mama Jodi

5 c flour, divided

2 pkgs active dry yeast

1 T sugar

1/4 t baking soda

1/4 t ground ginger (optional)

2 c warm milk (soy, almond or rice)

1/2 c warm water

Cornmeal

In a large bowl, combine 2 c flour, yeast, sugar and baking soda.  Add warm milk and water.  Using a mixer, beat on low speed for 30 seconds, scraping the bowl occasionally.  Beat on high speed  for 3 more minutes, this creates the bubbles.

Stir in the remaining flour one cup at a time (batter will be stiff).  Do not knead.  Grease 2 bread loaf pans and sprinkle with cornmeal.  Divide the dough in half and spread the dough into the pans.  Sprinkle the tops with cornmeal.  Cover and let rise in a warm place until doubled, approximately 45-60 minutes.

Bake at 375 degrees for 35 minutes or until golden brown.  Remove from loaf pans immediately and cool on wire racks.  Slice and toast.
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