Vegan Four Bean Loaf

Ingredients -

Lentils, chickpeas, black beans, red kidney beans, sweet potatoes, red potatoes, brown rice, carrots, flaxseeds, walnuts, pecans, garlic, herbs and vegan pastry crust.

Inspired by this recipe -

http://blog.fatfreevegan.com/2010/11/thanksgiving-meatless-loaf.html

 Vegan Spanakopita (Greek Spinach Pastry)

Ingredients

1. 1/2 cup long-grain white rice

2. 2 pounds baby spinach, rinsed well, stems removed, and coarsely chopped

3. 1 bunch scallions, chopped

4. 1 bunch fresh mint, chopped

4. 3/4 cup olive oil

5. 2 tablespoons soy sauce

6. 2 teaspoons coarse salt

7.2 teaspoons freshly ground pepper

8. 3/4 cup Vegan Butter

9. 10 sheets phyllo dough, halved crosswise

 

Directions

1. Fill a medium saucepan with 1/2 cup water and add rice. Cover and place over medium-high heat and bring to a boil. Immediately reduce heat to a simmer and cook until almost all the water is absorbed, about 4. Remove from heat and let cool slightly.
2. In a large bowl, mix together spinach, scallions, mint, parsley, olive oil, soy sauce, rice, salt, and pepper and stir to combine.
3. Preheat oven to 400 degrees. Brush the bottom of a 9-by-13-inch baking dish with clarified butter. Lay one half sheet of phyllo dough in bottom of baking dish; brush with butter. Add another layer of phyllo dough, repeating process 8 more times to form crust.
4. Spread spinach mixture evenly over crust. Top with a half sheet of phyllo dough. Brush dough with butter and top with another half sheet of phyllo dough. Repeat process 8 more times to form top crust.
5. Cut pie into 3-inch squares. Transfer baking dish to oven and bake for 20 minutes. Reduce oven temperature to 350 degrees and continue baking until golden brown, about 40 minutes more. If crust begins to brown too quickly, cover baking dish with parchment paper-lined aluminum foil until filling is heated through.

German Spicy Lentil Soup with "Veggie Meat-Free Sausages"

Spicy Lentil Soup with Sausages - Germany
 
This lentil soup is a complete Meal in a bowl. It is great served with large slices of crusty bread.

2 tbsp olive oil 2 medium onions, chopped 2 large carrots, chopped 4 sticks of celery, chopped finely 1 dried red chili (optional)finely crushed 2 cloves of garlic, crushed 1 tsp ground coriander 1 tsp ground cumin 225g/8oz red lentils - washed & picked through 1.4 litres/2 1/2 pints veggie stock 150ml/ 1/4 pint tomato juice 8 vegetarian sausages, grilled salt and freshly ground black pepper to taste chopped parsley to garnish

1. Heat the oil in a large saucepan and add the chopped onion, carrots and celery, chili if using, and cook over a low heat for 5 minutes stirring occasionally.

2. Stir in the garlic and spices. Cook for a further minute or two, then stir in the lentils. Gradually stir in the stock and the tomato juice. Cover and simmer for about 20 minutes until the vegetables are tender.

3. Remove the soup from the heat and season with salt and pepper. Cut the sausages in thick slices.

4. Stir in the sausage slices, or alternatively serve the soup in large bowls and arrange slices of sausages on top of the soup. Garnish with parsley.

Recipe taken from Linda McCartney's On Tour


The Cumin and Coriander is the secret to this recipe! ; ) as well as the Chilli Pepper if you dare!

Field Roast Meat-Free Sausages - http://www.fieldroast.com/products/food-service/field-roast-sausages/   OR
Field Roast Meat-Free Frankfurters - http://www.fieldroast.com/products/retail/frankfurter/

Linda McCartney's FB Page- https://www.facebook.com/LindaMcCartneyFoods

Broccoli Naan Pizza

Broccoli Naan Pizza

Instead of using the standard regular pizza dough crust, I decided to try it with the Indian Naan Herb Garlic bread. I thought it turned out rather well and I felt the bread stayed soft inside and while the outside layer had a little bit of crispiness. I did not even use any Vegan Cheeze, taste great this way!

Ingredients -

1. Indian Garlic Herb Naan Bread

2. Broccoli

3. Salad Topping ( Mixture of nuts that comes in a bottle)

4. Favorite Vegan Marinara/Tomato/Pizza/Pasta Sauce

Bake in Oven for just a short while till Naa bread is lightly crisp on the outside.

Richard Dawkins interviews Peter Singer for "The Genius of Charles Darwin" regarding Animal Rights, Vegetarianism and Slavery.

Singapore Style Veggie Vermicelli

 
Singapore Style Veggie Vermicelli

This is what the original version looks like that comes with meat --
http://belachan2.blogspot.com/2009/10/singapore-style-fried-vermicelli.html

All the ingredients in the original recipe are substituted with vegan options. There is Vegetarian imitation "Oyster" sauce now but I just used sea salt & pepper and cut out the meat. It gives a clearer taste in my opinion :)

Steamed Portabello Mushroom and Bok Choy

So simple but yummyyy

For the sauce - Fermented Soy Bean Paste mixed with water to steam with the dish. http://www.shopthai.eu/public/index.php?main_page=product_info&products_id=223

Ingredients - 

1. Portabello Mushroom

2. Bok Choy

3. Fermented Soy Bean Sauce 

Put all ingredients onto a plate and add the fermented soy bean sauce with a little bit of water. Steam for a short few minutes.

Veggie Hummus Tofu Mushroom Avocado Light Italian Herb Flatbread Wrap

Lunch inspired by Seed Kitchen in Venice, CA. Came up with my own version of ingredients

Ingredients - 

1. Tofu (Fry till it's firm & brown on the outside but remain soft inside)

2. Avocado

3. Tomatoes

4. Mushrooms

5. Italian Herb Flatbread spread with Hummus

Garbanzo Bean Tofu Veggie Cutlet

Ingredients -

Garbanzo beans, tofu, kale, spinach, leafy salad greens, oats, flaxseeds and a little sunflower non dairy milk all mixed together into a blender to form a paste constituency.

Heat a frying pan with a little grapeseed/extra virgin olive oil. Coat blended Garbanzo Bean Tofu Veggie paste with more oats, scoop paste into frying pan and form a shape, and lightly brown the Garbanzo Tofu Veggie paste till it's slightly crispy like a cutlet.

Serve with sweet chilli sauce or country gravy

Vegan Italian "Meatless Eggplant Sausage Cheeze" Pizza

 

 

Vegan Italian "Meatless Eggplant Sausage Cheeze" Pizza

Ingredients -

1. Vegan Large/Medium Pizza Crust - http://www.rusticcrust.com/ready-made-pizza-crust.html
2. Field Roast Italian Eggplant Vegan Meatless "Sausage" - http://www.fieldroast.com/products/food-service/field-roast-sausages/
3. Daiya Non-Dairy Vegan "Cheeze" - http://www.daiyafoods.com/
4. A jar of your favourite vegan pasta sauce

Method -

1. Lay all ingredients onto pizza crust, brush edge of pizza crust lightly with olive oil and bake in oven 400 degrees F until crust is lightly browned....that's it :)

* Daiya Non - Dairy "Cheeze" is available at Whole Foods and at some groceries.

* Field Roast Vegan Italian Meatless "Sausage" and products are available at Whole Foods.

Vegan Non-Dairy "Cheeze" Pizza

 

Vegan Non-Diary "Cheeze" Pizza

Ingredients -

1. Vegan Large/Medium Pizza Crust - http://www.rusticcrust.com/ready-made-pizza-crust.html
2. Vegan Daiya Shredded Non-Dairy "Cheeze" or any Vegan Non-Dairy "Cheeze" that comes in a variety of flavours - http://www.daiyafoods.com/
3. A jar of your favourite vegan pasta sauce

Method -

1. Lay all ingredients onto pizza crust, brush edge of pizza crust lightly with olive oil and bake in oven 400 degrees F until crust is lightly browned and "cheeze" melted....that's it :)

* Daiya Vegan "Cheeze" is available at Whole Foods and sometimes at certain groceries.

Vegan Veggie Macaroni and 'Cheese'

Vegan Veggie Macaroni and 'Cheese'

Simple & Fast Vegan Veggie Macaroni & 'Cheese'
Ingredients -

1. Macaroni or Pasta
2. Daiya Non- Dairy Cheese
3. Sweet Green Peas and Tomatoes
4. Almond Milk/Soy Milk

Method -

1. Cook Macaroni/pasta till al dente - Drain water
2. In a pot, add and heat Almond/Soy Milk, Daiya "Cheese" and sweet green peas.
3.Add Macaroni/pasta and lastly tomatoes into pot.
4. Mix well till "Cheese" melt. Serve

Vegan Cauliflower Frito Misto

Vegan Cauliflower Frito Misto

This is a popular dish on Sublime Vegan Restaurant in Fort Lauderdale, Florida's menu under "Appetizers". Since this original dish calls for deep frying, I decided to make my own simpler version with lesser ingredients and by just light stir-frying.

Vegan Cauliflower Frito Misto
 

INGREDIENTS -

FOR THE TEMPURA BATTER:

1. Brown Rice Flour
2. Grounded or whole Flaxseeds
3. Cauliflower (Separate cauliflower florets, a small stem portion is OK. Dip cauliflower florets into batter until they are evenly coated.)
4. Grapeseed/olive/flaxseed oil
5. Sweet Chilli Sauce
6. Cilantro, Parsley, Chives and Black Sesame Seeds for garnish

To make the batter:
Combine Brown rice flour and flaxseeds in mixing bowl. Gradually add more water if mixture is too thick until batter is the consistency of syrup.

Method -
1. Heat oil (use sparingly, not flood the whole pan with oil) and lightly fry them in batches until light brown and crispy on the outside. Drain well on paper towels.

2. Add Sweet Chilli sauce in a heated frying pan until hot without any oil. Toss heated Sweet Chilli sauce over the cauliflowers.

3. Garnish with black sesame seeds, chopped chives, parsley and cilantro. Serve hot immediately.

*Recipe taken from Sublime Vegan Restaurant ---
100 FAVOURITE DISHES - FRITO MISTO AT SUBLIME
http://blogs.browardpalmbeach.com/cleanplatecharlie/2010/01/frito_misto_sublime_fort_lauderdale.php

Vegan Vegetable Sub

Vegan Vegetable Sub

Make your own fresh Vegetable Sub or grab one at Subway. It's quick but healthy !

Ingredients -

Lettuce, tomatoes, mushrooms, cucumbers, onions, cucumber pickles --- dressed with Orange Mango Salad Dressing.

Blueberry Pudding

Blueberry Pudding 

by Gretchen Tseng on Sun, Feb 19th, 2012

The blueberries from the farmers market near me have been outrageously good lately (I can’t seem to get enough!).  A few months ago I received a recipe for Berry “Yogurt” from Dr. Fuhrman’s daily recipe e-mail (I am a member of Dr. Fuhrman’s Member Center).  The recipe looked so simple and refreshing.  Somehow it has taken me months to get around to making this treat…a treat that literally took two minutes to make from start to finish.

Since blueberries have been so wonderful lately I decided to make this berry pudding with blueberries exclusively.  I wanted to go for more of a pudding consistency vs. yogurt and thus increased the flax meal to 4 Tbs. rather than 2Tbs.  The results were great!  Since my blueberries were sweet on their own, I did not add anything other than the dates.  If you tend to have a big sweet tooth, you may want to keep some stevia on hand in case you would like the pudding to be sweeter.  I recommend blending it as written below and tasting it prior to adding any additional sweetener.

 

 

INGREDIENTS

2 cups blueberries, washed

¾ cups So Delicious Unsweetened Coconut Milk

4 Tbs. ground flax meal (I used Bob’s  Red Mill)

4 Medjool dates, pitted

 

Place all ingredients in your Vitamix (or blender) and blend for approximately 1 minute.

Chill before serving.

*Article link -  http://goodveg.squidoo.com/recipes/veggie-grettie/blueberry-pudding

*Credit - Thank you to Jeri Carr for sharing this recipe.

Christian Vegan – Not an Oxymoron!

The Joyful Vegan: Stories of Transformation

Sharing stories and inspiration about the pains and joys of choosing vegan in a non-vegan world.

 

Christian Vegan – Not an Oxymoron!

February 13, 2008 by joyfulvegan

 

I was raised in a carnivorous family. When I was a senior in high school we moved to a farm that had cows, chickens, pigs, horses, and rabbits. I stopped eating chicken when the family slaughtered 100 “old” egg laying hens in one day. It was really disgusting. 

Lacking knowledge and support, eventually I did return to eating chicken.

I read John Robbins, May All Be Fed in 1993. I became a vegetarian for several years then went vegan in 1995. I moved to a new city in 1996 and began attending a church. I did not know any other vegans in the church. I was ridiculed about not eating what the Lord had provided. Eventually, I did return to eating animals again.

In May of 2007, I began another attempt at losing weight. This one was a bible study at my church. It was based around the food pyramid and food group exchanges. It wasn’t working (the yo-yo effect 5 pounds on – 5 pounds off). So in July I discovered food combinations – eat protein with starch and vegetables with starch – but don’t mix proteins and vegetables. Also, don’t mix fruit with any foods. The author recommended eating only fish (no milk, cheese, eggs, chicken, beef, pork, ect.) So that is how I lost 30 pounds. In January, my church began 3 day water fast followed with 18 day Daniel fast (vegetables only). That is when my sister recommended I watch “Earthlings”. Normally I can not watch cruel things. But I prayed for strength to be able to bear up. I wanted to be able to influence my husband to become a vegan. He is so tender hearted and loves animals. I can not get him to kill things like spiders and roaches. If I find one in the house, he catches it and releases it outside. I was able to watch the movie twice, once alone and once with him. What a tragedy in epic proportions! I know God did not intend the world to be so cruel. As a Christian, we have the Lord’s Prayer, Matthew 10:6

” Your kingdom come, your will be done on earth as it is in heaven.”

Every time an image from the movie comes into my head I cry out to God with that prayer. The great news is that my husband agreed to become a vegan! Although I was a little upset with him when he took both our leather coats and donated them to the clothes closet for the needy without consulting with me. Ouch! Oh well.

I’ve listened to the pod casts; they are so inspiring and empowering. Thank you! I now believe I have the knowledge to enable me to stick to my convictions.

I thought about my journey and the revelation that God has given me in regards to being a Christian Vegan. I did want to share this information to equip fellow Christians with biblical support for vegans.

Some Christians will refer to God’s covenant with Noah after the flood in order to justify eating animals. According to Genesis 9:3 God said,

“Everything that lives and moves will be food for you. Just as I gave you the green plants, I now give you everything.”

We only have to recall that this was after the fall. The world was not in God’s perfect will. You have to go back to the beginning of Genesis to find God’s perfect will (when God had his way). God created a garden in Eden for Adam and Eve. In Genesis 1:29, God said,

“I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it – I give every green plant for food.”

In God’s perfect will, all mankind were to be vegan. Not only that, but in the next verse, Genesis 1:30 , God makes it clear that all animals were vegan.

“And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-everything that has the breath of life in it-I give every green plant for food”.

Some people will argue that killing animals is godly because of the animal sacrifices in the Old Testament. But, Jesus made it clear in Hebrews 10: 7-8

Then I said, ‘Here I am—it is written about me in the scroll— I have come to do your will, O God. First he said, “Sacrifices and offerings, burnt offerings and sin offerings you did not desire, nor were you pleased with them” (although the law required them to be made).

In Matthew 10, Jesus told us to pray that God’s kingdom will come. We know what God’s kingdom will be like. We know there will be no more death. In Revelation 21:4

“He will wipe every tear from their eyes. There will be no more death or mourning or crying or pain, for the old order of things has passed away.”

In Romans 8:19-22, it is clear that creation is crying out for a future glory.

“The creation waits in eager expectation for the sons of God to be revealed. For the creation was subjected to frustration, not by its own choice, but by the will of the one who subjected it, in hope hat the creation itself will be liberated from its bondage to decay and brought into the glorious freedom of the children of God. We know that the whole creation has been groaning as in the pains of childbirth right up to the present time.”

I hope the above biblical references will empower fellow Christians to stand strong in their convictions to stop the suffering in this world and possibly influence other Christians to become Vegan!

~ Deb

Article website -  http://joyfulvegan.wordpress.com/2008/02/13/christian-vegan-%E2%80%93-not-an-oxymoron/

Steamed Miso Tofu with Cabbage

Steamed Miso Tofu with Cabbage

Ingredients - 

1. 12-14 oz Organic Extra Firm Tofu (cut into cubes)

2. Cabbage (sliced)

3. Chives & Parsley (sliced)

4.  Miso paste ( about 1 1/2 Tablespoon, adjust to taste)

5. Ginger paste  ( about 1 teaspoon)

6. Garlic Powder (a dash)

7. Nori Seaweed (cut into thin slices)

Method

1, Steam tofu and cabbage together for about 8-10 minutes. (check accordingly, depending on quantity used)

2. Combine  Miso, garlic powder, ginger with a bit of water enough to make a soupy sauce and mix in a small bowl. Heat and warm it up.

3. Pour and cover Miso sauce over the Steamed Tofu and Cabbage.

4. Garnish with Nori Seaweed, parsley and chives....serve hot.

Vegan Fettucine Alfredo

Vegan Fettucine Alfredo

Ingredients - 

1. 12  ounces silken tofu

2. 1 cup non-dairy milk (almond, soy or cashew milk)

3. ¼ tsp nutmeg

4. A few cloves of garlic 

5. Onion 

6. ½ cup nutritional yeast/flaxseed

7. 2 cups whole wheat/vegetable pasta, cooked

8. Vegetables (added would be nice)

  

Method:

1. Blend tofu with non-dairy milk, nutmeg, garlic, onion and a light dash of cayenne pepper (optional, or alternatively, add a drop or two of hot sauce) until smooth and creamy.
 

2. Transfer mixture to a saucepan and whisk in nutritional yeast,flaxseed, and 1 tbsp vegan parmesan/shredded vegan non-dairy "cheese". Cook over medium heat and allow to thicken. Taste, add salt and black pepper to taste and adjusting other seasonings (more Parmesan, more garlic, etc) as desired. 

3. Toss with 2-3 cups of cooked whole wheat, brown rice or vegetable pasta and vegetables if using. Serve immediately.

Vegan Spicy Hot Lady's Finger Stir Fry

Vegan Spicy Hot Lady's Finger Stir Fry

Was craving for something spicy and garlicky with a nice texture, Lady's Fingers also known as Okra, came to mind. For something quick, simple to dish out and to tantilate your taste buds, give this recipe a try.

 

Ingredients -

1. Lady's Fingers, also known as Okra (usually found at most Asian markets or in the vegetable freezer section in most regular groceries).

2. Cabbage & Tomatoes (optional)

3. Garlic (a few cloves chopped up)

4. A Vegan spicy hot or mild Asian Chilli Sauce (The traditional recipe calls for a "Sambal Chilli Paste" which contains shrimp) or use any of your favorite Asian Chilli sauce.

Method - 

1. Brown garlic first with a little light oil in a frying pan, then put one or two tablespoons of the Chilli sauce to the pan. 

2. Next add Lady's Fingers & Cabbage and continue stir frying. Add a little water to the frying pan.

3. Lastly, put in the tomatoes. 

4. Serve with brown rice.

Stir frying process just about 15 minutes, depending on the quantity of vegetables used and nice when vegetables still retain its crunchiness.

I'm a Vegan. I do not believe in harming animals just for the sake of a meal. Veganism is not a fad or a trend but, quoting M Butterflies Katz, "Veganism: A Truth Whose Time Has Come". Veganism is about being awake, aware and simply, mindfulness. Awakened to the truth, coming to terms with ourselves, accepting the truth with understanding and no longer wishing to participate directly or indirectly where our actions would cause harm to the death of billions and billions of animals every day.

Eversince becoming Vegan, I'm learning to embrace the joy of experimenting cooking Vegan recipes, mostly derived from foods that we used to eat as meat eaters do before becoming Vegan and just making little changes, turning them into vegan meatless healthier versions. Basically simple ingredients, fuss free and winging it around the kitchen. Afterall, being Vegan is joyous and fun!

I also want to add that I am aware that being Vegan is not all just about food alone. It is a lifestyle, but hey, we spend at least 3 meals each day everyday eating, so we might as well acknowledge that it is actually quite significant. It is also one of the things we can do to participate with loved ones, family, friends, animal companions and share a meal with other non-vegans together.
 

I don't think Veganism is about trying to be perfect or to arrive at but rather about constantly being mindful of our actions and how our actions affects all sentient living beings, people and our planet. It's a constant journey. Here to share and learn from one another.

Ahimsa! :)

Vegan "Cheezy" Veggie Portobello Mushroom

Vegan "Cheezy" Veggie Portobello Mushroom

Ingredients - 

1. Portobello Mushroom
2. Daiya 'Mozzarella' Non-Dairy "Cheese"
3. Sweet Potatoes
4. Tomatoes
5. Red & Green Bell Peppers
6. Onions....cook till caramelized.
7. Mango Poppy Seeds Sauce (or any of your favorite sauce)
 

Method -

1. Caramelize onions with olive oil/grape seed/flax seed oil and set aside.

2. Add shredded non-dairy "Mozzarella Cheese" on top of the Portobello mushroom. Then put Portobello mushroom in a skillet/pan with a bit of water over the stove with heat on and cover skillet/pan with a lid to allow Portobello mushroom/"Cheese" to steam/soften just a little without over cooking it and when ready, set aside.

3. Then lightly Saute all the veggies with a bit of olive oil, or even with just a little water in a skillet/pan until vegetables soften but still crunchy. A dash of Herb seasonings to taste.

4. Spread vegetables over the portobello mushroom and drizzle a little Mango Poopy Seeds Sauce (optional).

YIKES! Top 10 Foods Highest in Cholesterol to AVOID

Cholesterol is a steroid lipid (fat) found in the blood of all animals and is necessary for proper functioning of our cell membranes and production of hormones. While there can be negative health benefits associated with low cholesterol, cholesterol deficiency is rare. Our bodies already manufacture all the cholesterol we need, so it is not necessary to consume more. Excessive consumption of cholesterol has been shown to increase the risk of heart disease and stroke. Cholesterol is only found in animal food products, and thus, vegans are likely to have lower cholesterol than non-vegans. The current recommended daily allowance (RDA) for cholesterol is 300mg. Below is a list of high cholesterol foods. It is recommended that you buy a Cholesterol Test Kit, so you can monitor your cholesterol levels at home and see which diet works best for you. To lower your cholesterol, read the article on cholesterol lowering foods.

---

#1: Egg Yolk

The yolks of eggs have the most cholesterol of any food with 1234mg per 100 gram serving or 411% of the RDA. A single egg yolk will provide 210mg (70% RDA) of cholesterol, while a whole egg provides slightly more with 212mg (71% RDA). Thus all the cholesterol in eggs is found in their yolks.

Click to see complete nutrition facts.

#2: Caviar (Fish Roe)

A common spread for breads in Northern and Eastern Europe, caviar is packed with cholesterol. 100 grams provides 588mg (196% RDA), that is 94mg (31% RDA) per tablespoon.

Click to see complete nutrition facts.

#3: Liver, Pate, Foie Gras

Cholesterol is manufactured by the liver, and therefore liver in cuisine contains a lot of cholesterol. The liver from most any meat will contain 564mg of cholesterol per 100 grams or 188% of the RDA. Foie Gras (and most pâtés) contain 255mg (85% RDA) per 100g serving,or 20mg (7% RDA) per tablespoon.

#4: Butter

 

Common in cakes, cookies, on bread, and vegetables, butter is everywhere. 100 grams of butter packs 215mg (72% RDA) of cholesterol, one stick has more with 243mg (81% RDA), and one tablespoon contains 30mg (10% RDA).

Click to see complete nutrition facts.

#5: Shrimp (Prawns, Camarones)

100 grams of shrimp will contain 195mg (65% RDA) of cholesterol. A single large shrimp contains 11mg (4% RDA), and an ounce of shrimp will provide around 55mg (18% RDA).

Click to see complete nutrition facts.

#6: Fast Foods (Breakfasts)

Fast foods, the breakfasts in particular, are packed with cholesterol. A ham, egg, and cheese biscuit will provide 172mg (57% RDA) per 100g serving, or 246mg (82% RDA) of cholesterol per biscuit. An egg and sausage biscuit has even more with 261mg (87% RDA).

Click to see complete nutrition facts.

#7: Oil Packed Fish

Although thought to be good for your heart, the oil of fish, and oil packed fish, do contain quite a bit of cholesterol. Oil packed Atlantic Sardines carry 142mg (47% RDA) of cholesterol per 100g. That is 131mg (44% RDA) per can, and 17mg (6% RDA) in a single sardine.

Click to see complete nutrition facts.

#8: Cheese

A vegetarian source of protein, and also a good source of calcium, cheese is a tasty addition to most any dish. Port de Salut contains the most cholesterol with 123mg (41% RDA) per 100 gram serving. That is 21mg (7% RDA) per one inch cube. Other cheeses high in cholesterol include: Fontina (39% RDA), Gouda (38%), Cream Cheese (37% RDA), Gruyere (37%), and Cheddar (35% RDA).

Click to see complete nutrition facts.

#9: Processed Meats (Sausage, Lamb, Duck)

The amount of cholesterol in any processed meat depends on the cut used, and the amount of fat added during processing. Liver sausage and bratwurst will contain around 158mg (50% RDA) of cholesterol per 100 gram serving. That is 63mg (21% RDA) per link. In terms of meats, lamb and duck will contain the most cholesterol all things being equal.

Click to see complete nutrition facts.

#10: Shellfish (Oysters, Clams, and Mussels)

Shellfish can be eaten raw, baked, steamed, fried, or made into chowder. Wild Eastern Oysters contain the most cholesterol with 105mg (35% RDA) per 100g serving. That is 30mg (10% RDA) per ounce, or 7mg (3% RDA) per oyster.

Click to see complete nutrition facts.

http://www.healthaliciousness.com/articles/foods-highest-in-cholesterol.php