While over one half of the world's population is vegetarian many people remain skeptical about a non-meat diet. In a country where meat alternatives are readily obtainable it is easy to eat a varied, balanced vegetarian diet.
The combination of natural products like nuts, seeds, grains, fruits and vegetables provide the required minerals and protein. They can produce nutrients in a more efficient form than flesh foods.
Biologically, humans are made up of the same genus as anthropoid apes, all of which are strictly vegetarian. Vegetables are also just as important for strength as meat and there are many top athletes who are vegetarian.
It can be argued that meat eaters are just eating grains and vegetables second hand. The herbivores humans consume, like cattle and sheep, receive nutrition directly from grains and vegetables. Imagine the benefit of digesting these directly.
Of course most people do eat some vegetables and fruit in their diet, but the benefits of increasing this intake are enormous. Organically grown foods are free of chemicals and you can rest assured you are not consuming harmful substances. Vegetarian food does not have to be boring or unappetizing.
There are some fantastic vegetarian cook books available, but the best way to find vegetarian meals you like is to experiment. There are countless amounts of ingredients which can be used in vegetarian meals and you will love experiencing the flavors of fresh foods.
200g spinach instant lasagne
250g haricot beans
900 ml water
3 tblsp oil
2 onions, chopped
2 sticks celery, sliced
1 carrot, sliced
200g mushrooms, sliced
4 tomatoes, chopped
2 tblsp tomato paste
1 bay leaf
freshly ground black pepper
2 tblsp chopped parsley
125g grated matured cheese.
Place beans in a large bowl, cover with water, allow to soak overnight. Alternatively, pour over boiling water and soak for at least two hours. Transfer to a saucepan, bring to boil over a medium flame. Skim, reduce heat to low, cover and simmer for 2 hours or until beans are just tender. Drain, reserving 1/4 cup liquid. (If you aren't organised enough to go through all this drama, just buy a can of three bean mix.)
Heat oil in a large pan over a medium flame. Saute onions, celery and carrot for 5 minutes. Add mushrooms and saute for a further 2 minutes. Stir in reserved cooking liquid (or some water, if you went for the can), tomato paste, parsley and seasonings. Bring to boil, add beans, simmer until thick and pulpy. Remove bay leaf.
1/2 cup sour cream
1 cup creamed cottage cheese
1 tblsp chopped mint
freshly ground black pepper.
Combine all ingredients thoroughly. Place lasagna sheets over the base of an ovenproof dish and top with half the bean sauce. Cover with another layer of lasagna and spread the cheese mixture over. Top with another lasagna layer, then remaining bean sauce. Sprinkle over grated cheese, dust with paprika. Bake in the upper half of a gas oven, 180 deg.C. for 30-40 minutes.