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Volume 34 No. 4

Vegetarian Pumpkin Chili

Ingredients & Amounts: 

1-15 oz. can organic pumpkin
3 lbs. vegetarian beef substitute
2-15 oz. cans red kidney beans
2 medium onions, chopped
3-15 oz. cans cut tomatoes
2 tablespoons chili powder
1/4 teaspoon red pepper (optional)
2 tablespoons sugar
1 teaspoon salt
2 bay leaves
1 cup mushrooms (optional)
Shredded cheese / soy cheese for garnish, optional
Yogurt for garnish, optional

Directions: 

Brown beef subtitute and drain off excess fat. Put into a large pot.
Add remaining ingredients into the pot.
Cook on low for one to two hours, stirring occasionally.
Top with shredded cheese or dollop of yogurt

Food Category: 
Soup
Dietary Restrictions (check all that apply): 
Egg Free
High Fiber
High Protein
Low Glycemic Index
Low Sugar
Peanut Free
Vegetarian

Potato Onion Leek Soup

Ingredients & Amounts: 

2 medium onions, chopped
3 medium leeks (white part only), chopped
1 clove garlic
2 to 3 tablespoons of vegetable oil
5 cups water
6 medium potatoes, cut into small or medium pieces (try sweet potatoes, russet, or golden)
4 celery stalks, sliced
1 cup soy or rice milk
1 tablespoon lemon juice
1 stalk fresh lemongrass (or dried) to taste
cayenne, salt, and dill or marjoram, to taste

Directions: 

Sauté the onions, leeks, and garlic in vegetable oil in a large pot until soft. Then add the water, potatoes, celery, lemongrass, cayenne, salt, and dill.
Bring to a boil, reduce the heat, and simmer for 30-45 minutes until the potatoes are tender. Cover the pot for a thin broth or leave it uncovered for a thicker soup.
Once the potatoes are soft, remove the stalk of lemongrass (if using fresh) and purée about half the soup in a blender or food processor, then mix it back into the pot.
Add the lemon juice to the soy or rice milk and let it sit for 5 minutes, add it to the soup. 

 
Recipe courtesy of Compassion of Killing

Food Category: 
Soup
Dietary Restrictions (check all that apply): 
Dairy Free
Egg Free
Gluten Free
High Fiber
Low Cholesterol
Low Glycemic Index
Low Sodium
Low Sugar
Peanut Free
Tree Nut Free
Vegan
Vegetarian

Vegan Pumpkin Pie

Ingredients & Amounts: 

1-15 oz. can organic pumpkin
3/4 lbs. firm tofu, pureed or finely mashed
1/2 cup brown sugar or maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons water (optional)
1 9 inch pie shell

Directions: 

 
Mix pumpkin and spices together.
Add remaining filling ingredients.
Mix slowly, just until thoroughly mixed.
Pour into pie shell. Bake at 425°F for 15 minutes, and then reduce temperature to 350°F for an
additional 35-40 minutes.
Cool on rack.

Food Category: 
Dessert
Dietary Restrictions (check all that apply): 
Dairy Free
Egg Free
High Fiber
Low Sodium
Peanut Free
Tree Nut Free
Vegan
Vegetarian
Servings: 
4

Vegan Pumpkin Pie

1-15 oz. can organic pumpkin
3/4 lbs. firm tofu, pureed or finely mashed
1/2 cup brown sugar or maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons water (optional)
1 9 inch pie shell

Mix pumpkin and spices together.

Add remaining filling ingredients.

Mix slowly, just until thoroughly mixed.

Foodborne Illness

About 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according new estimates from the Centers for Disease Control and Prevention. The figures are the most accurate to date due to better data and methods used. The data was published in two articles in the journal Emerging Infectious Diseases.

Capsaicin for Heart Attack

Research from the University of Cincinnati shows that a common, over-the-counter pain salve rubbed on the skin during a heart attack could serve as a cardiac-protectant, preventing or reducing damage to the heart while interventions are administered.

These findings are published in the the journal Circulation 

Gorgeous Legume

Crimson, a new cranberry dry bean cultivar, is now available for production in the form of foundation seed that could give rise to a new bumper crop of the colorful legume for 2010.

Olive Oil Modifies Genes

Health conscious consumers have long known that virgin olive oil is a good choice when it comes to preparing meals and dipping breads. Now, a team of researchers, including one with the Agricultural Research Service (ARS), has found that phenolic components in olive oil actually modify genes that are involved in the inflammatory response.

Eating Cheaper - Eating Better

Americans at all income levels have responded to the ongoing economic downturn by reducing consumer spending.  And spending on food is no exception.

Cancer Fighting Foods

Next to heart disease, cancer is the second major cause of death in the United States. The probability of getting cancer is coupled with age, and people older than 65 are in higher risk. Cancer claims the lives of more than half a million Americans each year out of the nearly 1.4 million who get the disease.

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