Easy Veggie Meal Plans – Vegetarian Meal Plan

We all know that eating vegetables provides us with endless of advantages and benefits. Being a vegetarian is not an easy thing to do but can be done with careful planning, use of good quality ingredients and a little creativity. A good vegetarian meal plan is all you need to achieve your goal of being a vegetarian.

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Start planning by having a good and reliable vegetarian cookbook. This will serve as your guide in preparing delicious and nutritious meals.  One of the good sources of vegetarian recipes is the internet. You can also whip up your own vegetarian dishes or experiment with different vegetables available.

Have fun with your vegetarian meal plans. Add color by using colorful vegetables. Make it a fun experience as much as possible; remember that meals are to be enjoyed. Plan meals like your ordinary meals; you can replace your meats with meat substitutes made of soy, wheat gluten and tofu. Replace your protein needs with eggs, tofu and nuts. You can also use vegetables that taste like meat example mushrooms, eggplants.

Slowly change your meat packed meals with meatless meals. Do not do it drastically, start slow. There are a lot of foods that are available in the market nowadays that are made without meat but do not deprive one of the taste. There maybe a slight change in the texture and taste but it is typically the same.

One should make sure that their vegetarian meal plan should be balanced, having the needed protein, nutrients, vitamins and minerals. Continue to experiment with your meals, perfect your own vegetarian dishes and share it with others. It may seem difficult at first but as long as you have discipline and determination, your body will adjust as well as your palate to your vegetarian diet.

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Is adding Vital Wheat Gluten to whole wheat bread make it less healthy?

If i added some Vital Wheat Gluten to a 100% Whole wheat bread would it make it more unhealthy? Would it be like adding All Purpose Flour? As i have to avoid white flours.

It’s not unhealthy at all unless you’re diagnosed with celiac disease. The whole gluten-free thing is actually drastically overblown, with fad diets and autism fraud getting involved; all vital wheat gluten does is provide a little extra structure to the bread that would normally be slashed to ribbons by the bran in the flour.

In your case, I’d be questioning whether you really need to be avoiding white flours to begin with — whole wheat has more stuff in it and is marginally harder to digest, but the differences aren’t so drastic that I could see an (honest) MD suggesting that it’s anything other than a personal choice.

Trouble with bread machine recipe. I moved to Utah from Montana.?

My machine is about 12 years old, is a Zojirushi and I’ve successfully made thousands of loaves. But I cannot make a great loaf since the move. The texture is course and sometimes it rises up and then falls down before baking. The man at the store where I purchased it said my flour is too course, BUT I HAVEN’T CHANGED IT!!!! I have purchased new yeast. The recipe:

Baked goods are effected by many things, especially elevation, temperature and humidity. I looked on line and found a possible reason as to why this is happening to you. You can also look for further information at the link I have placed in the source box. Good Luck!

Adjusting Bread Machine Recipes
For High Altitude

By Pat Kendall, Ph.D., R.D.
Food Science and Human Nutrition Specialist
Colorado State University Cooperative Extension
January 1, 1997

Whether you are the new owner of a bread machine or pulling yours out of the closet to give it one more try, don’t be too disappointed if the recipes that come with the machine don’t produce the finest loaf you’ve ever experienced. It’s not you; but Colorado’s high, dry, thin air that’s causing the problem.

Bread machines are designed for appropriate proofing at sea level. As altitude increases, there’s less air pressure to resist the rising dough, allowing it to rise more quickly. Without adjustments, the dough may overrise and fall, causing the bread to become dense or coarse in texture. Overrising at the final stage of proofing may cause a mushroom-like top.

In addition to altitude, Colorado’s low humidity poses a problem. Flour has a moisture content of approximately 12 percent. When it is stored in an arid climate, its moisture content decreases. As a result, you may need to add additional liquid to achieve optimal dough elasticity and protect the motor from stalling.

One or more of the following recommendations may be beneficial in troubleshooting altitude and humidity differences.

Decrease yeast by 1/4 to 1/2 teaspoon for every package (2-1/2 teaspoons) called for in the recipe. Also, use regular active dry yeast, not the fast-acting variety.
Add a little salt. Although nutritionists recommend reducing salt for health reasons, salt inhibits the action of yeast and promotes slower rising. Increasing salt from the usual 1 teaspoon to 1-1/2 teaspoons per recipe often can significantly improve bread texture without affecting taste. At 1-1/2 teaspoons per loaf, the sodium content is 150 milligrams per slice (assuming 20 slices per loaf), which is similar to commercial breads.
Add 1 to 2 tablespoons of additional liquid per cup of flour in the recipe. Be careful, however, not to add too much liquid. If the bread dough does not come clean from the sides during the final stages of mixing, there is too much liquid in the system.
Use a longer mixing cycle, if available. If your machine has both sweet and white bread settings, use the sweet bread one. Its longer mixing cycle may help control over-proofing by allowing the gluten in the dough to develop more fully.
Add a little gluten and/or lecithin. As a last resort, these additives may help stabilize the structure of the bread so it is less likely to fall. They often can be purchased at health food stores.
An excellent source of altitude-adjusted recipes for making breads, both in bread machines and regular ovens, is Colorado State University Cooperative Extension’s bulletin, “Making Yeast Breads at High Altitudes.” Copies are available from the Colorado State Cooperative Extension office in your county or the Cooperative Extension Resource Center, 115 General Services, Colorado State University, Fort Collins, CO 80523.

For more information, contact your local Colorado State University Cooperative Extension office.