Vegan/Vegetarian Thread (discussion, recipes, laughs)

[Glenn]

Mornin Folks; I've been eating Cream Of Wheat (Red box) for breakfast since I was a kid, and I love it! One half cup in three cups of milk will make you a good breakfast or snack for two days.

[Greco]

Hi Veggie Lovers,

Today's dinner everything organic

simple inventing a combination of things
no recipe

pasta

red onions, manzanilla olives, garlic, grapes,
black beans, broccoli sauteed in coconut oil
crushed/blended tomatoes

we'll see how this combination turns out.

very glad I haven't invited anyone to dinner
tonight

with green thoughts, Greco

[kittygrrl]

Hi Veggie Lovers,

Today's dinner everything organic

simple inventing a combination of things
no recipe

pasta

red onions, manzanilla olives, garlic, grapes,
black beans, broccoli sauteed in coconut oil
crushed/blended tomatoes

we'll see how this combination turns out.

very glad I haven't invited anyone to dinner
tonight

with green thoughts, Greco

greco it sounds amazing..someone is missing out!

[Martina]

I have been mostly vegan this summer. For health reasons. I still haven't increased the number of vegetables I eat a day as much as I need to. I still eat too much processed food and way too many carbs.

Twice I have eaten meat and a few times dairy. The meat is less of a temptation than the dairy.

I do not feel tons better. I recently had an allergic reaction to something. I actually think it was caffeine. I also went off caffeine for the most part this summer. Anyway. I am not sure it's working out. I imagine I would be doing a lot better if I were eating many more green things and fewer carbs. But I haven't been able to make that happen.

[Greco]

Hi Martina,

Sounds to me like your taking the steps you need to get where you want to go. Getting off caffeine for example is an incredible step in lessening the toxic load on your kidneys, way to go for getting off it as much as you can.

What I did last year was simply add green smoothies to what I already was eating. At that time I was eating meat, some cheese(I'm allergic to dairy), and rice mostly. So I added the green smoothies and they made me less hungry for carbs, and after watching "Earthlings" I quit eating meat altogether.

So, take yourself off the hook and continue to do what your doing. It sounds to me that your on your way to healthy living one step at a time.

Hope this helps.

Greco


I have been mostly vegan this summer. For health reasons. I still haven't increased the number of vegetables I eat a day as much as I need to. I still eat too much processed food and way too many carbs.

Twice I have eaten meat and a few times dairy. The meat is less of a temptation than the dairy.

I do not feel tons better. I recently had an allergic reaction to something. I actually think it was caffeine. I also went off caffeine for the most part this summer. Anyway. I am not sure it's working out. I imagine I would be doing a lot better if I were eating many more green things and fewer carbs. But I haven't been able to make that happen.

[Greco]

Hi kittygrrl, and veggie lovers,

Actually, it was delicious...I was really surprised because of the addition of the red grapes...thought the combining of fruit and pasta was not going to be a good idea...well, it was so my inventions carry on. Next time I will invite someone, or more then one friend for this dinner.

with green thoughts, Greco

greco it sounds amazing..someone is missing out!

[stephfromMIT]

Amanda doesn't do dairy or egg yolks, but DOES do seafood. Anyone have good recipes?

[WolfyOne]

Colorful Lentil Salad

Ingredients
3/4 cup lentils
1/2 small onion, diced
1 clove garlic, minced
1 medium carrot, chopped fine or grated
1 small tomato, diced
1/4 cup roasted red peppers, diced
1/2 cup frozen corn
2 tablespoons olive oil
1/2 teaspoon sesame oil
1 tablespoon red wine vinegar
1/2 teaspoon thyme, dried
1/2 teaspoon cumin, ground
salt and pepper, to taste
cilantro, fresh
1/2 cup feta cheese


Directions
Rinse lentils.
Cook lentils in lots of water until tender but not mushy.
Drain and rinse briefly in cold water.
Combine the lentils and vegetables. Mix gently to combine.


In a small bowl, combine the oils, vinegar and seasonings.
Add to vegetable and mix gently.
Add crumbled feta cheese.
Refrigerate for a minimum of one hour to 24 hours to allow flavours to combine.

[kittygrrl]

Take a red bell pepper, seed & cut in half. You have an option (at this point) of roasting it with a little olive oil or preparing a semi-raw meal by keeping it as raw as possible. When you have decided, fill with a raw/cooked hummus, top with purple onion, slices of avocado/radish, greek olives, and spicy pumpkin seeds. drizzle olive oil on top (if you like). w/:wine: and super company-Perfection~!

[Teddybear]

Ok let me say first I love meat however in the last yr or so some of it is showing me IT hates Me. I have met and fell in love with the most incredible vegetarian who loves me back which in itself is a miracle

I have decided that I'm going to try and wean myself off all meat except fish and seafood. I'm a diabetic so I'm hoping it will help me with that also

So any tips on where to find cookbooks for a beginner and one for diabetics would b helpful. I could also use tips on,how to fight the cravings for meat.

Any input will b appreciated

[Blue_Daddy-O]

My muffins keep caving in the middle... anyone know how to correct this?

These are the ingredients:

Pumpkin
Spices
Oil
Flour
Salt
Applesauce
Honey
an egg
Oats
Vanilla Extract
Baking Powder
Baking Soda

Bake at 375 for 15 to 20 minutes.

Today I left the oats out and did a full can of pumpkin instead of 3/4ths. I also tried half a cup of white flour/half a cup of wheat pastry flour. I was doing 1 cup of wheat pastry flour before. I also increased the honey to 1 cup instead of 1/2 a cup.

I'm thinking I may need more flour? Any suggestions?

[StillettoDoll]

Ok let me say first I love meat however in the last yr or so some of it is showing me IT hates Me. I have met and fell in love with the most incredible vegetarian who loves me back which in itself is a miracle

I have decided that I'm going to try and wean myself off all meat except fish and seafood. I'm a diabetic so I'm hoping it will help me with that also

So any tips on where to find cookbooks for a beginner and one for diabetics would b helpful. I could also use tips on,how to fight the cravings for meat.

Any input will b appreciated

I think your decision is awesome !!!!!! It's the healthiest way to go. You know all heart disease, cancer and diabetes, are the result of bad nutrition!!!! . May I suggest you read the book The China Study, by T. Collin Campbell.
This is my first year to eat less meat and diary. It is a process...One meal at a time.....

http://t2.gstatic.com/images?q=tbn:ANd9GcRX8b3_lbdy9MKCbQSyZaAHzDiwwaJ_g Qh50X9fUBuBQXFSLOALaj4VPPwkCg:www.pcrm.org/images/media/releases/clean_up_your_arteries_go_vegan.jpg (http://search.aol.com/aol/imageDetails?s_it=imageDetails&q=go+vegan&img=http%3A%2F%2Fwww.pcrm.org%2Fimages%2Fmedia%2Fr eleases%2Fclean_up_your_arteries_go_vegan.jpg&v_t=client97-newtab&host=http%3A%2F%2Fwww.pcrm.org%2Fmedia%2Fnews%2Fdo ctors-offer-to-sponsor-beef-fat-cleanup-in&width=183&height=136&thumbUrl=http%3A%2F%2Ft2.gstatic.com%2Fimages%3Fq% 3Dtbn%3AANd9GcRX8b3_lbdy9MKCbQSyZaAHzDiwwaJ_gQh50X 9fUBuBQXFSLOALaj4VPPwkCg%3Awww.pcrm.org%2Fimages%2 Fmedia%2Freleases%2Fclean_up_your_arteries_go_vega n.jpg&b=image%3Fquery%3Dgo%2520vegan%26s_it%3DimageResul tsBack%26oreq%3D8addeb2ff81b4484bd8193b34c7774c7&imgHeight=441&imgWidth=596&imgTitle=Go+vegan.&imgSize=58497&hostName=www.pcrm.org)

[Teddybear]

I think your decision is awesome !!!!!! It's the healthiest way to go. You know all heart disease, cancer and diabetes, are the result of bad nutrition!!!! . May I suggest you read the book The China Study, by T. Collin Campbell.
This is my first year to eat less meat and diary. It is a process...One meal at a time.....

http://t2.gstatic.com/images?q=tbn:ANd9GcRX8b3_lbdy9MKCbQSyZaAHzDiwwaJ_g Qh50X9fUBuBQXFSLOALaj4VPPwkCg:www.pcrm.org/images/media/releases/clean_up_your_arteries_go_vegan.jpg (http://search.aol.com/aol/imageDetails?s_it=imageDetails&q=go+vegan&img=http%3A%2F%2Fwww.pcrm.org%2Fimages%2Fmedia%2Fr eleases%2Fclean_up_your_arteries_go_vegan.jpg&v_t=client97-newtab&host=http%3A%2F%2Fwww.pcrm.org%2Fmedia%2Fnews%2Fdo ctors-offer-to-sponsor-beef-fat-cleanup-in&width=183&height=136&thumbUrl=http%3A%2F%2Ft2.gstatic.com%2Fimages%3Fq% 3Dtbn%3AANd9GcRX8b3_lbdy9MKCbQSyZaAHzDiwwaJ_gQh50X 9fUBuBQXFSLOALaj4VPPwkCg%3Awww.pcrm.org%2Fimages%2 Fmedia%2Freleases%2Fclean_up_your_arteries_go_vega n.jpg&b=image%3Fquery%3Dgo%2520vegan%26s_it%3DimageResul tsBack%26oreq%3D8addeb2ff81b4484bd8193b34c7774c7&imgHeight=441&imgWidth=596&imgTitle=Go+vegan.&imgSize=58497&hostName=www.pcrm.org)



Thank you. I will c if I can find the book I know if I'm unable to read ir mt beautiful and talented baby can and then help me put it in practice. We are getting ready to start juicing I have to say that has me a bit worried but I have to try u know

[sylvie]

i am not vegan or vegetarian, but love this thread for a few reasons.
In this passed year, i have made many changes to my eating, and i have really started developing a very healthy relationship with food. Since i have been abstinent from sugar and my binge foods, i find myself craving new, healthy & delicious foods which were foods i wouldn't even attempt trying in the past.

The only meats i do eat are chicken, turkey, fish & seafood.
No beef, pork, etc. They've never agreed with me anyway. i do love my milk, eggs, etc though.

i have been trying so many vegetables that are new to me, and loving it. In fact, it's what i crave now, instead of the binge foods which is new & exciting to me.. So loving this thread, the recipes, tips and conversation and so many different things i would love to try.. Always looking for new ways to healthy up my eating & creating pretty, colorful dishes!

[ahk]

::subscribing::

I am not a vegetarian or vegan -- but I can go months without eating meat.

Linus, the banana bread sounds delish-- and the cake, yummy.

[WolfyOne]

I saw this recipe and immediately thought of Jenny and BB


Baked Sweet Potato Falafels

Ingredients (serves 4):
1 pound sweet potatoes, cooked and peeled
14 ounces chickpeas, rinsed and drained
2 tsp. garlic powder
1 tsp. cumin
1/2 tsp. turmeric
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
1 tsp. coriander
2 tsp. parsley
1 tbsp. Earth Balance® Buttery Spread, (use Soy Free for a soy free dish)
2 tbsp. ground flaxseed

Directions:
Preheat oven to 400 degrees.

Mash sweet potatoes with chickpeas.

Add seasonings, Earth Balance® Buttery Spread, and flaxseed to chickpea mixture.

Spray baking sheet or line with foil. Roll mixture into quarter-sized balls and place on baking sheet.

Brush or spray the tops of the falafel with oil.

Bake 25-30 minutes, flipping once halfway through.

Let cool 5 minutes before removing from sheet.

You can serves these falafels as with hummus, veggies and topped on pita bread, or chop them up for salads, sandwiches or even eat them on their own.

[Hollylane]

Subscribing :)

Day 2 on the next leg of my journey to living a cruelty free life!

[nycfem]

This is so awesome! As time passes, you will be happier and happier that you made this choice! Also, I find that you will be more sure of the ethics of it too. Distance from engaging in cruel eating makes one think more about how awful that it's the cultural norm to begin with!

Subscribing :)

Day 2 on the next leg of my journey to living a cruelty free life!

[Hollylane]

This is so awesome! As time passes, you will be happier and happier that you made this choice! Also, I find that you will be more sure of the ethics of it too. Distance from engaging in cruel eating makes one think more about how awful that it's the cultural norm to begin with!

Thank you nycfembbw!

This is going to be a balancing act, because of my gastroparesis and diabetes (IE...finding adequate fat and protein, and limiting carbohydrates while avoiding too many high fiber options, sounds impossible right?), but I am ready for the challenge... My brain is about to explode with all of the information I am cramming into it, but luckily there is a little room for expansion. ;)

I've never been so grateful for the internet, and like minded people!

[Hollylane]

Stir fry with rice noodles:

(all to taste, I don't do measurements)

Stir fried:

Olive oil
Diced onion
Minced garlic
Sliced mushrooms (portobello)
Garlic chili paste
Sweet chili sauce
Soy sauce
Flour and olive oil roux to slightly thicken the "sauce"

After all were done, I tossed the above in the hot wok with cooked rice noodles, fresh lime juice, cilantro, and green onions...and then garnished with hemp hearts (10 grams of protein)...

It was absolutely spicy and yummy!


Next time I might try adding red bell peppers...The experimenting has begun! I love fun with flavors!

[nycfem]

These are fun and rather amazing, but only if you are able to do a tofu/soy ingredient, of course:

http://www.house-foods.com/Tofu/tofu_shirataki.aspx

I usually buy the hungry girl brand. They come out very much like a comfort food if cooked correctly. I like to put them in a thick comfort-y sauce or a thin, spicy sauce. They passed the husbutch test too. It's amazing how low carb they are (and natural) for noodles.

[nycfem]

Am definitely saving this one to make. Seems to have all my fave flavors, thanks! Keep posting! Sounds like you are a good cook.

PS I never measure either :).

Stir fry with rice noodles:

(all to taste, I don't do measurements)

Stir fried:

Olive oil
Diced onion
Minced garlic
Sliced mushrooms (portobello)
Garlic chili paste
Sweet chili sauce
Soy sauce
Flour and olive oil roux to slightly thicken the "sauce"

After all were done, I tossed the above in the hot wok with cooked rice noodles, fresh lime juice, cilantro, and green onions...and then garnished with hemp hearts (10 grams of protein)...

It was absolutely spicy and yummy!


Next time I might try adding red bell peppers...The experimenting has begun! I love fun with flavors!

[Hollylane]

These are fun and rather amazing, but only if you are able to do a tofu/soy ingredient, of course:

http://www.house-foods.com/Tofu/tofu_shirataki.aspx

I usually buy the hungry girl brand. They come out very much like a comfort food if cooked correctly. I like to put them in a thick comfort-y sauce or a thin, spicy sauce. They passed the husbutch test too. It's amazing how low carb they are (and natural) for noodles.

Am definitely saving this one to make. Seems to have all my fave flavors, thanks! Keep posting! Sounds like you are a good cook.

PS I never measure either :).

Thank you for that amazing link! I can eat soy, and the carb content looks perfect per serving! It looks like they may even carry it at New Seasons locally. YAY!

[kittygrrl]

Brown rice wrap
Fill with sliced avocado, spinach, grated carrot, dried cranberries, shoestring-cut english cucumber, spicy pumpkin seeds, thinly sliced yellow bell (optional). Dress lightly with lemon & olive oil. Cut diagonally. Smile and Share with someone you love~

[LadyRieinAL]

Stir fry with rice noodles:

(all to taste, I don't do measurements)

Stir fried:

Olive oil
Diced onion
Minced garlic
Sliced mushrooms (portobello)
Garlic chili paste
Sweet chili sauce
Soy sauce
Flour and olive oil roux to slightly thicken the "sauce"

After all were done, I tossed the above in the hot wok with cooked rice noodles, fresh lime juice, cilantro, and green onions...and then garnished with hemp hearts (10 grams of protein)...

It was absolutely spicy and yummy!


Next time I might try adding red bell peppers...The experimenting has begun! I love fun with flavors!



Can I please please please come live with y'all!!?

[nycfem]

This would be kinda cool as a nori roll too!

I use pumpkin seeds all the time in salads and stirfries. I toast them plain and know they're done when the first one pops, just like popcorn! :)

Brown rice wrap
Fill with sliced avocado, spinach, grated carrot, dried cranberries, shoestring-cut english cucumber, spicy pumpkin seeds, thinly sliced yellow bell (optional). Dress lightly with lemon & olive oil. Cut diagonally. Smile and Share with someone you love~

[NorCalStud]

So I dont care that much for meat. Give me lentils. Ive been making lentils differently than my mother made them while growing up. I dont cook them as long or in the same seasonings. I love dal. Im into collecting any and all dal recipes. One I have calls for Garam marsala. Im making my own for the first time tomorrow.

Also going to make a lentil loaf. Sounds great.

[NorCalStud]

I appreciate the recipes here. Im learning to use lime alot more and I see how it is used above.

[Hollylane]

When I arrived home from work tonight, I took a red kuri squash and cut it in half, removed the guts, brushed the insides with olive oil, and put the two halves face down on a cookie sheet. I placed them in the toaster oven at 350 for 40 minutes. While the squash was cooking, I started digging through my vegetable bins and started throwing things together...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tonight's veggie meld...

1 Skinned/cubed/salted/rinsed eggplant
Asparagus spears
Forest Nameko mushrooms
Velvet Pioppini mushrooms
Nebrodini Bianco mushrooms
Minced garlic
Minced shallot
Good quality balsamic vinegar
Salt
Ground black pepper
Red pepper flakes
Cold pressed extra virgin olive oil
Fresh rosemary
Marjoram
Basil
Thyme
Sage
Oregano


In the wok:
Saute shallot and garlic in olive oil. Then add about 3 tablespoons of water, and asparagus. Cover and cook until asparagus is half way done, then add all spices, a generous splash of vinegar, mushrooms, and eggplant.Cover and stir occasionally until vegetables are to desired tenderness. I cooked mine until the combined liquids and starches leached from the cooking vegetables became a slightly thickened sauce.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


I was shocked at how good these all tasted together, and I loved all the different textures of the vegetables...The squash turned out to be quite tasty too!

I got the three different types of mushrooms at New Seasons, they came together in a package from Mycopia, labeled "Specialty Trio"...

I have to say that on day 9 of eating cruelty free, my senses are becoming more and more stimulated by the choices available, and my desire to spend more time in the grocery store and kitchen is getting stronger too. I am certain that when spring arrives again, my arse will be back in the garden too!

[Glenn]

It is a known fact that Pumpkin seeds are very good for us. Especially for Folks with diabetes. Pumpkin seeds were always a celebrated food among many Native American tribes who treasured them and stored them up for the winter, for their dietary and medicinal properties.
How to cook: Do Not Over Cook Them! Place them in an even layer over a fire or in your oven (160-170) on a flat surface or cookie sheet, and lightly roast them for 15 or 20 minutes. If you roast them longer than 20 minutes, changes in nutritional value occur. http://whfoods.org/genpage.php?tname=foodspice&dbid=82

[Greco]

!Yum!


Greco


Brown rice wrap
Fill with sliced avocado, spinach, grated carrot, dried cranberries, shoestring-cut english cucumber, spicy pumpkin seeds, thinly sliced yellow bell (optional). Dress lightly with lemon & olive oil. Cut diagonally. Smile and Share with someone you love~

[PurpleQuestions84]

January 2nd 2013 i plan on going vegetarian and june 2nd vegan
right now im kind of lowcarb crash dieting

[kittygrrl]

Come one, Come all and enjoy a very creepy, ultra ghoulie treat this Samhuinn Night..you have my permission.................to scream in delight!

Take some spooky garlic hommus and stuff into half a deliciously ripe avocado top with some haunted hempseeds and a double dare you sprinkle of very Creepy Deepy red pepperflake!

[Hollylane]

Tonight's vegan, hi-carb, lazy, but delicious treat...

Tofurky Pepperoni Pizza! I was not disappointed. :)

[nycfem]

There's a vegan pizza place I love a few blocks from me and they have whole wheat and spelt crust pizza that is so delicious! I usually get one with soy cheese and veggies. Then I sometimes buy arugula and pile it on the pizza- like a salad pizza. To die for!

[Tommi]

http://mascola.com/insights/wp-content/uploads/2012/10/1967-hunts-catsup.jpg

[Hollylane]

Yum!

Wild Squirrel Chocolate Sunflower Seed Almond Butter

and

Butler Soy Curls

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~
Found this recipe tonight, I'm going to try it tomorrow!

Sesame-Ginger Soy Curls with Napa Cabbage Salad
Serves 4

For the Soy Curls:
2 cups soy curls
2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 teaspoon mustard
2 tablespoons minced fresh ginger
1 or 2 shallots, finely sliced
salt, pepper and chili flakes to taste

For the Salad:
1/2 Napa cabbage, shredded
1 large carrot, shredded
3 tablespoons red wine vinegar
Sesame oil to taste
almond slices for garnish

Place soy curls in a medium size bowl. Bring 4 cups of water to a boil and pour over the soy curls. Cover the bowl with a plate and let the curls reconstitute; this takes about 3-5 minutes. Strain and squeeze out excess water with your hands and set aside.

In a large skillet, heat the sesame oil on medium-high heat for about 2 minutes. Add soy curls and all other ingredients. Cook on high heat for about seven minutes until soy curls are lightly browned and become a little crispy. Don't stir excessively, or else the soy curls won't brown or crisp. Stir only every minute or so. Add a little water if things are getting sticky or cooking too quickly.

In a large bowl, toss together the cabbage, carrot, sesame oil, and vinegar. Season with salt and pepper, and plate the salad. Put soy curls on the bed of cabbage, garnishing with the almond slices.

[Hollylane]

I bought the cookbook Veganomicon today....Oh wow, I am so excited...and...well...HUNGRY!

Oh boy, oh boy, I can't wait to try some of these recipes, and then of course, I shall alter them to my little heart's content until they are mine, mine, mine :)

http://theppk.com/wp-content/themes/ppk/images/books/large/veganomicon.jpg

[Sun]

Love this thread. Good stuff in here.

Thought I would share a really simple preparation for Acorn squash which is hitting the markets all over the country. This is really delicious and can be modified as a main course if you keep the squash halves intact, scoop them and refill them to use as a bowl. For a main course I would add some raisins, nuts, and sometimes a TVP.

Baked Acorn Squash and Sweet Onions

1 - Acorn Squash - Cut in half and seeded

1 - Large or 2 Medium Vidalia Onions (if you cant get Vidalia get them as sweet as you can. If you cant find sweet onions add a bit of honey when you saute'.

1 T Brown Sugar

1/8 tsp Nutmeg

1/4 tsp Sea Salt

Olive oil for sauteeing onions.

Place cut seeded squash in a baking dish cut side down. Put enough water in the baking dish so that it comes up to the sides of the squash by about 1/4 inch. The idea is to provide a little moisture during the baking time. Bake at 350 for one hour or until cooked through.

Dice and saute' onions until cooked through. You can also saute' in butter if you prefer.

Remove cooked squash from oven and let cool. Scoop out and mix with onions. Add sea salt and nutmeg. Add black pepper to taste.

Place in smaller baking dish and sprinkle with brown sugar. Bake for 30 minutes at 350.

You can also skip the last baking step and just eat it as is. The presentation is nice though if you are going to serve this as a side dish.

Enjoy.

[Hollylane]

I tried these tonight:
http://ecx.images-amazon.com/images/I/41i%2BFT2bEWL._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg

I tossed these with a spinach spaghetti sauce combined with a delicious new salsa I bought recently and they were pretty good. The texture is a bit odd, but I could get use to it, and I'm planning to try the angel hair variety in a vegan pho this week.

The main reason I tried these is because they are calorie free, vegan, and made from soluble fiber (0 carbs). They are also very filling, because they expand once they enter your stomach.

Has anyone else tried these?

[kittygrrl]

I tried these tonight:
http://ecx.images-amazon.com/images/I/41i%2BFT2bEWL._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg

I tossed these with a spinach spaghetti sauce combined with a delicious new salsa I bought recently and they were pretty good. The texture is a bit odd, but I could get use to it, and I'm planning to try the angel hair variety in a vegan pho this week.

The main reason I tried these is because they are calorie free, vegan, and made from soluble fiber (0 carbs). They are also very filling, because they expand once they enter your stomach.

Has anyone else tried these?

No Holly, but ty for sharing your adventures, its rilly nice of you!

[Sun]

I tried these tonight:
http://ecx.images-amazon.com/images/I/41i%2BFT2bEWL._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg

I tossed these with a spinach spaghetti sauce combined with a delicious new salsa I bought recently and they were pretty good. The texture is a bit odd, but I could get use to it, and I'm planning to try the angel hair variety in a vegan pho this week.

The main reason I tried these is because they are calorie free, vegan, and made from soluble fiber (0 carbs). They are also very filling, because they expand once they enter your stomach.

Has anyone else tried these?

I have not had that brand but have tried shiratake before and really liked them. How interesting. Today I was talking to the owner of a vegetarian/vegan restaurant about all of the gluten free products that they make. Hoping to learn a few things. I will see if they are using these.

[nycfem]

Yes, these are the noodles I mentioned before, just different brand (I usually use hungry girl brand), Shirataki noodles. I usually prepare by:

-washing them, drying them (blotting out the liquid), and microwaving them (I do all this to take away the sort of fishy smell and also to texturize them more like noodles)

How did you prepare?

I also have found and enjoyed these pre-prepared occasionally at stores in a spicy sauce (like an entree that you just heat). Very quick and yummy.

I tried these tonight:
http://ecx.images-amazon.com/images/I/41i%2BFT2bEWL._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg

I tossed these with a spinach spaghetti sauce combined with a delicious new salsa I bought recently and they were pretty good. The texture is a bit odd, but I could get use to it, and I'm planning to try the angel hair variety in a vegan pho this week.

The main reason I tried these is because they are calorie free, vegan, and made from soluble fiber (0 carbs). They are also very filling, because they expand once they enter your stomach.

Has anyone else tried these?

[PurpleQuestions84]

I really wanted to like them but i couldnt get over the texure...



\



I tried these tonight:
http://ecx.images-amazon.com/images/I/41i%2BFT2bEWL._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg

I tossed these with a spinach spaghetti sauce combined with a delicious new salsa I bought recently and they were pretty good. The texture is a bit odd, but I could get use to it, and I'm planning to try the angel hair variety in a vegan pho this week.

The main reason I tried these is because they are calorie free, vegan, and made from soluble fiber (0 carbs). They are also very filling, because they expand once they enter your stomach.

Has anyone else tried these?

[Hollylane]

Yes, these are the noodles I mentioned before, just different brand (I usually use hungry girl brand), Shirataki noodles. I usually prepare by:

-washing them, drying them (blotting out the liquid), and microwaving them (I do all this to take away the sort of fishy smell and also to texturize them more like noodles)

How did you prepare?

I also have found and enjoyed these pre-prepared occasionally at stores in a spicy sauce (like an entree that you just heat). Very quick and yummy.

I think the main difference between these and the Shirataki noodles you posted about is that these do not have tofu as an ingredient. This leaves them with zero carbs (less than 1 gram of soluble fiber), vs 3 carbs. I am still looking for the brand you mentioned, and I'm wondering if the texture is better because of the addition of soy. However, I would probably pick these more often because carbohydrates add up so quickly, and since I need more fat (non-animal), I am getting it from sources like peanut butter (3-5 carbs 200 + calories), the yummy chocolate sunflower almond butter (I believe this one is 3 carbs, and 200 calories), and olive oil. Because I am eating vegan, I am getting more carbs per meal, and I would love to have more higher fiber options (fiber cancels out some carbohydrate content), but my stomach condition would worsen if I add too much fiber.

When I prepared them this time, I simply used the instructions on the bag (drain, rinse, blanch, dry with paper towels). I wonder if microwaving them afterward would change the texture (they remind me of chewing on rubber bands, not that I do that ;)) if they do not contain soy. They did have a vinegar smell to them, that I was worried about, but it went away once I had tossed them with the pasta sauce. I am looking forward to seeing how they taste in a stir fry, because I've noticed that they do not seem to absorb the pasta sauce.

[Hollylane]

I really wanted to like them but i couldnt get over the texure...

I can completely understand this. It is odd. I just tried to think of them as a different kind of noodle, and not meant to have the same texture as traditional pasta.

[Greco]

Hi Veggie Lovers,

Well, I have what I think is a dumb question, but I must ask it...background, I now have an electric stove with, get this, a glass top, no burners...so, question, how does this affect the cooking, steaming, etc? I'm not using it yet, but like to prepare before hand. Region where I'm living now is nothing but electric everything! Have they not thought of sustainability? OK, I don't want to rant, but am interested in information about cooking on this glass top electric stove.

warm regards, Greco

[kittygrrl]

humbug! There is just no truly yummy substitute for carb-rich noodles:hk25:

[nycfem]

I kind of agree and just at least make them complex carbs- whole grain noodles and try to go for less noodles, more veggies.

humbug! There is just no truly yummy substitute for carb-rich noodles:hk25:

[Greco]

Actually, spelt noodles are good, with texture that is pretty much like "regular" pasta.

Greco


humbug! There is just no truly yummy substitute for carb-rich noodles:hk25:

[nycfem]

Whole-grain spelt pasta is BB's and my favorite, though that is carbs, just the healthier, complex kind :)

Actually, spelt noodles are good, with texture that is pretty much like "regular" pasta.

Greco

[Sun]

Hi Veggie Lovers,

Well, I have what I think is a dumb question, but I must ask it...background, I now have an electric stove with, get this, a glass top, no burners...so, question, how does this affect the cooking, steaming, etc? I'm not using it yet, but like to prepare before hand. Region where I'm living now is nothing but electric everything! Have they not thought of sustainability? OK, I don't want to rant, but am interested in information about cooking on this glass top electric stove.

warm regards, Greco

Hi Greco,

My experience is that glass top stoves heat up fast and keep the temperature pretty steady. So my advice is not to walk away from anything that you are cooking until you get used to it. You will not have the quick change control over temps as you would with gas. So if you are bringing a pot down from say, boiling to simmering you may need to remove the pot from the burner for a few minutes to let the temperature adjust. Also cleaning the glass can be a challenge. They scratch up easily. There are certain non abrasive cleaners that you can buy however.

[Sun]

Whole-grain spelt pasta is BB's and my favorite, though that is carbs, just the healthier, complex kind :)

Also high in protein. A good clean source of nutrition. Do you have a brand that you can suggest?

[Sun]

humbug! There is just no truly yummy substitute for carb-rich noodles:hk25:

Ok this made me lol. Nice to see Hello Kitty in agreement with you.
I am with you on this but I do like some of the whole grain noodles it just took me a while to develop a taste for them.

[Greco]

Thanks Sun your reply is exactly the information I was looking for...another bit of a learning curve.

Greco



Hi Greco,

My experience is that glass top stoves heat up fast and keep the temperature pretty steady. So my advice is not to walk away from anything that you are cooking until you get used to it. You will not have the quick change control over temps as you would with gas. So if you are bringing a pot down from say, boiling to simmering you may need to remove the pot from the burner for a few minutes to let the temperature adjust. Also cleaning the glass can be a challenge. They scratch up easily. There are certain non abrasive cleaners that you can buy however.

[Sun]

Thanks Sun your reply is exactly the information I was looking for...another bit of a learning curve.

Greco

Happy to help Greco. I had to learn the hard way, so I hope that you have better luck than I did. lol. When I lived in San Francisco I had one of those glass top stoves. Guessing it was safer to have electric than gas in earthquake central, but oh how I was grieving not having gas. The other thing is that I am used to flipping things in the pan for saute' and that is hard to impossible to do and not scratch the glass so I had to remember that one. Not easy to break an old habit like that.

[Greco]

I do that as well when sauteing so here we go...why anyone would have electric stove when gas, wood exists I'll never know...smiling, so I'll let you know how it goes, may have to live on green smoothies instead of cooking anything...just kidding.

Thanks again Sun, Greco

Happy to help Greco. I had to learn the hard way, so I hope that you have better luck than I did. lol. When I lived in San Francisco I had one of those glass top stoves. Guessing it was safer to have electric than gas in earthquake central, but oh how I was grieving not having gas. The other thing is that I am used to flipping things in the pan for saute' and that is hard to impossible to do and not scratch the glass so I had to remember that one. Not easy to break an old habit like that.

[Sun]

I do that as well when sauteing so here we go...why anyone would have electric stove when gas, wood exists I'll never know...smiling, so I'll let you know how it goes, may have to live on green smoothies instead of cooking anything...just kidding.

Thanks again Sun, Greco

In my case it was an apartment in an earthquake zone so a lot of places did not use gas. Less chance of fire if an earthquake hit. Which it did while I was there but that was a mild one.

Give me a wood or charcoal fire any day!

[kittygrrl]

Glass top stoves are pretty cool..i had one when they first came out, a bit hard to clean if you don't wipe up spills right away but then you don't have to worry about a boil over going to the innards of your stove..it seems to burn a little bit hotter then the usual electric stove (ie high on reg elec would be maybe a med?) Hard to say, as this was years ago..but they are great stoves and if they have a convection oven it's even very convenient..once you play with them a bit you might actually find you like them!

[Greco]

Good evening Veggie Lovers,

Alright, I have finally acquiesced to seafood, I do love seafood.

Story: One of my Clients went fishing for Coho clams (I'm not sure of the spelling of that), anyway yes I was tempted, so I cooked them, following is the process:

Cooked brown rice pasta, a bit of sea salt, put to the side w/olive oil

Sauteed garlic, onions, tarragon, carrots, celery w/olive oil amd roasted hot peppers very slowly

steamed the clams until they opened, put these into the saute for about 5 mins.

Delicious!

I did miss lemon, but hadn't bought any before cooking...am imagining a very sensual lady cooking this for us...ok, ok, I have a lady in mind, of course.

Enough, have a good one Veggie Lovers, I continue to be a Veggie Lover as well.

Greco

[Greco]

Morning Veggie Lovers,

Well, what did I get for my acquiescence to eating clams yesterday?

Foggy head, sore throat, and a lethargic energy I haven't experienced in a long, long while...so, enough, living in denial for an afternoon is more than enough.

Today, green tea, raw honey, ginger to sooth my throat and my ego.

Still green, Greco

ps...more thoughts on lesson learned...question to myself...How well do I want to be? How do I want to age, in decline, or being the most well I choose to be? Am I "walking my talk" when I let myself slide on the principles I live? Do I want to continue to live authentically, or accept limitation? These are my questions to myself that I will answer on today's run.

[Hollylane]

humbug! There is just no truly yummy substitute for carb-rich noodles:hk25:

I feel your pain kittygrrl...I have to avoid carbs and high fiber! I have found that texturally there is no comparison to your basic fettuccine or spaghetti noodle. However, the rice noodle fills in quite nicely for capellini pasta. It is a lot higher in carbs than I would enjoy on a normal day (20 carbs per serving), but much lower than capellini pasta (46+ carbs per serving).

I am still getting used to the shiratake miracle noodles texture...but again, I just try to think of them as a different family of noodles, and not compare them to my favorite pasta varieties. I find that if I try to make something as a substitute to something I enjoyed before, I am usually disappointed. But, if I think of every new ingredient as a launch pad to a taste and texture adventure, I'm constantly amazed at the meatless flavors developing in my kitchen.


Annoying people...

Conversation with my lead at work:

Tayler: "So, Hollylane, how's the no meat thing working for you?"

Me (excited): "It is great Taylor, I'm having a lot of fun exploring new foods!"

Tayler (Waving a chicken carcass he's planning to eat at his desk, in front of my face) "I'll just be over here tearing into this chicken flesh while you enjoy your vegetables!"

~~~~~~~~~~~~~~~~

Really??? What a stellar ignoramus...This jerk knows the reasons I am choosing to live cruelty free, and apparently has not evolved past 5th grade bully tactics...It must really suck to be him.

[nycfem]

Missed lunch because I got caught up at the gym, big dinner that was rather yummy:

-arugula salad w/a dressing I made from: balsamic vinegar, apple cider vinegar, dijon mustard (Amy's), garlic, and canola oil. I added to greens: toasted pumpkin seeds, tart green apple, artichoke hearts, and a healthier version of facon bits (soy protein w/smoke flavor).

-stir-fry made with nasoya brand shirataki noodles, some soy "chicken" strips, orange bell pepper, mushrooms, onion, curry powder, chili powder, tumeric, cashews, and hot chili sesame oil. I have to say that the shirataki noodles absorbed the spices so well. I used very thin noodles that were quite like rice noodles in their texture. The curry and the shirataki noodles tasted a lot like the dish "Singapore Mai Fun" (a favorite of mine).

I'd never stir-fried shirataki noodles before, and I have to say it was quite delicious. For spicy stuff, I think shirataki actually work much better than grain noodles. Shirataki absorbs better and is lighter. To stir-fry shirataki noodles all that need be done is to wash them and dry-fry them until they are pretty dry, and then add everything else.

[nycfem]

Anyone disgusted with the glorification of celebrating the tortured lives and deaths of turkeys at Thanksgiving?

Yes, I have my issues with PETA, but have to say I like this video (does not include any scenes of animal abuse, more of a riff with a message):

http://www.peta.org/tv/videos/psas-vegetarianism/86967644001.aspx

[Greco]

Hi Veggie Lovers,

Yes, I've learned my lesson in how my precious body reacts to food that is not what its use to anymore...so today, breakfast, lunch, and dinner...veggie broth, organic, non-gmo...with lime also organic non-gmo.

Good, hot veggie broth with lime...I can't really taste it, but my body loves it, I feel so relaxed when I drink it.

more veggie news another day, Greco

[Hollylane]

Happy Vegetarian/Vegan Day of Giving and Thanks!

I hope you all enjoyed a wonderful day, filled with good food, and good people!

This was my first holiday meal since I changed the way I eat. I didn't miss the meat one single moment of this meal, it was just as savory and delicious as any other holiday meal I've ever cooked.

http://i49.tinypic.com/30kewyq.jpg


Menu:

Green Bean Casserole w/homemade mushroom soup
Red potatoes, mashed
Gravy (ft. Mushrooms, fresh sage, shallots, garlic, ground black pepper)
Turk'y Roast (Quorn brand Turk'y Roast that was soy free, the texture and taste were pretty darn awesome)
http://www.wegmans.com/prodimg/164/200/833735000164.jpg
Cranberry Jelly
Pumpkin Pie w/fresh whip cream

I found a local dairy that is sustainable, and kind to their small (45) herd of Jersey dairy cows (Lady Lane Farm in Mulino Oregon (http://www.ladylanefarm.com/site/)), and so I was able to make some butter, whipped cream, and have cream for my gravy and mushroom soup.

Everything I have learned about the farm is really good, but I am actually going to contact the owner to discuss a few more details before I decide whether or not I feel good about it.

[tantalizingfemme]

I made Dapper hys meals for the week.... all vegan. The meals are made for many servings, but this way hy can freeze all of the leftovers as individual meals for other weeks. The total cost for the following (pics to follow) was $50 and I was able to make them in under 2.5 hours. Yay me... cause I don't like cooking for hours and hours. I made Tamale Bean Pie, Spinach and Mushroom Lasagna, Soy Sausage w/ peppers onions and mushrooms and Stuffed Zucchini. Now I feel good about what hy will be eating until I see hym on Friday.

http://i769.photobucket.com/albums/xx338/clearle/TamaleBeanPie1.jpg

[tantalizingfemme]

http://i769.photobucket.com/albums/xx338/clearle/photo6.jpg

[Gemme]

http://i769.photobucket.com/albums/xx338/clearle/photo6.jpg

Wantz! I just ate but I still wantz!

[tantalizingfemme]

http://i769.photobucket.com/albums/xx338/clearle/Lasagna.jpg

[tantalizingfemme]

http://i769.photobucket.com/albums/xx338/clearle/SoySausage.jpg

[DapperButch]

Wantz! I just ate but I still wantz!

It was awesome! It was also pretty cool because my friend's wife passed along some homemade breadcrumbs to TF, who used them in the "stuffing" to hold it together.

[cinnamongrrl]

My employer is vegan and had me whip up this nummy pudding for him:

1 can coconut milk (we used Trader Joe's)

1/3 c chia seeds

1/2 c carob chips (or chocolate)

Tbs honey

Tbs vanilla (or you can use a shot of brandy if you like, I used Kahula)

shredded coconut to taste

Heat coconut milk slowly stirring occasionally. Add chocolate or carob chips and stir till melted in. Add chia seeds, vanilla and honey. Stir until it thickens. Add in coconut flakes. Let cool...

The chia seeds are what thicken the pudding. You cant taste them but the texture of them is interesting. I put the mixture in a chocolate pie crust fro Thanksgiving dessert. Enjoy :)

[Hollylane]

I made Dapper hys meals for the week.... all vegan. The meals are made for many servings, but this way hy can freeze all of the leftovers as individual meals for other weeks. The total cost for the following (pics to follow) was $50 and I was able to make them in under 2.5 hours. Yay me... cause I don't like cooking for hours and hours. I made Tamale Bean Pie, Spinach and Mushroom Lasagna, Soy Sausage w/ peppers onions and mushrooms and Stuffed Zucchini. Now I feel good about what hy will be eating until I see hym on Friday.

http://i769.photobucket.com/albums/xx338/clearle/TamaleBeanPie1.jpg

You are awesome! Some days, I would like if I came home and all my meals were already prepared and waiting for me to just heat them up. I guess I'll have to get off my duff on the weekend and start making that happen! Dapper is very lucky to have your help!

[tantalizingfemme]

Some days, I would like if I came home and all my meals were already prepared and waiting for me to just heat them up.

Me too!! lol What I will probably do since i did make so much lasagna and tamale pie is go over tonight and take some for me. (My son eats meat so I cook separately for him and give him some of my main meal as a side dish to his meat/fish) I am also big on cooking a big pot of vegan stew or soup and will eat that all week adding broth and vegetables as the week goes on. I am a boring eater....

Thanks!

[DapperButch]

I made Dapper hys meals for the week.... all vegan. The meals are made for many servings, but this way hy can freeze all of the leftovers as individual meals for other weeks. The total cost for the following (pics to follow) was $50 and I was able to make them in under 2.5 hours. Yay me... cause I don't like cooking for hours and hours. I made Tamale Bean Pie, Spinach and Mushroom Lasagna, Soy Sausage w/ peppers onions and mushrooms and Stuffed Zucchini. Now I feel good about what hy will be eating until I see hym on Friday.

http://i769.photobucket.com/albums/xx338/clearle/TamaleBeanPie1.jpg

We had some of this tonight. It was great!

[Hollylane]

http://i47.tinypic.com/2zxrswg.jpg


I was screwing around in the kitchen tonight, and came up with the "Chik'n Dinner For One" pictured above...I wanted to share (brag), because it was fan-friggin'-tastic!!

It all started with this inspiring product...

http://4.bp.blogspot.com/_0IpJ2ijFcEk/ShxIag3PgyI/AAAAAAAAAII/f7Y2rZrHyxI/s320/QuornCutlets.jpg

Here's what I used (Disclaimer: I really don't use measurements, but these are as close as I can get to what I was tossing around ;)):

2 Chik'n cutlets
2 tbsp salted butter (http://www.howcast.com/videos/133-How-to-Make-Your-Own-Butter) (I prepared this ahead of time with heavy cream*)
2 tbsp olive oil
1/2 red bell pepper, diced
1/2 zucchini, diced
3 large mushrooms, sliced
1/2 carrot, diced
2 tbsp yellow onion, diced
1/2 stalk of celery, sliced
1 small garlic clove, minced
Fresh rosemary to taste (I'm heavy handed with the rosemary)
1/4 tsp Italian seasoning
Salt to taste
Ground black pepper to taste
1/4 C white wine
1/4 C whipping Cream*
hot water
2 tbsp farmer's cheese, crumbled (I made this with whole milk**-*)


Place butter and olive oil in medium frying pan, saute all vegetables (except baby spinach) with spices slowly, until tender. Use a slotted spoon to move vegetables to a food processor, and place chik'n cutlets in remaining butter/oil and brown on both sides. Set chik'n aside.

Add white wine, cream, and about 1/4 to 1/2 cup of hot water to vegetables in food processor. Blend until smooth, and return to pan. Reheat to a rolling boil, stirring constantly (I use a heat proof spatula).

Place fresh baby spinach on a plate, and lay chik'n cutlets on top. Spoon vegetable gravy over the chicken, and garnish with farmer's cheese.


* All dairy products are from the small local dairy farm that I had mentioned in a previous post, Lady-Lane Farm in Mulino OR. (http://www.ladylanefarm.com/site/)

** Here's a simple instructional video that shows you how to make your own Farmer's Cheese

BJBO1pSclK0

[kittygrrl]

http://i47.tinypic.com/2zxrswg.jpg


I was screwing around in the kitchen tonight, and came up with the "Chik'n Dinner For One" pictured above...I wanted to share (brag), because it was fan-friggin'-tastic!!

It all started with this inspiring product...

http://4.bp.blogspot.com/_0IpJ2ijFcEk/ShxIag3PgyI/AAAAAAAAAII/f7Y2rZrHyxI/s320/QuornCutlets.jpg

Here's what I used (Disclaimer: I really don't use measurements, but these are as close as I can get to what I was tossing around ;)):

2 Chik'n cutlets
2 tbsp salted butter (http://www.howcast.com/videos/133-How-to-Make-Your-Own-Butter) (I prepared this ahead of time with heavy cream*)
2 tbsp olive oil
1/2 red bell pepper, diced
1/2 zucchini, diced
3 large mushrooms, sliced
1/2 carrot, diced
2 tbsp yellow onion, diced
1/2 stalk of celery, sliced
1 small garlic clove, minced
Fresh rosemary to taste (I'm heavy handed with the rosemary)
1/4 tsp Italian seasoning
Salt to taste
Ground black pepper to taste
1/4 C white wine
1/4 C whipping Cream*
hot water
2 tbsp farmer's cheese, crumbled (I made this with whole milk**-*)


Place butter and olive oil in medium frying pan, saute all vegetables (except baby spinach) with spices slowly, until tender. Use a slotted spoon to move vegetables to a food processor, and place chik'n cutlets in remaining butter/oil and brown on both sides. Set chik'n aside.

Add white wine, cream, and about 1/4 to 1/2 cup of hot water to vegetables in food processor. Blend until smooth, and return to pan. Reheat to a rolling boil, stirring constantly (I use a heat proof spatula).

Place fresh baby spinach on a plate, and lay chik'n cutlets on top. Spoon vegetable gravy over the chicken, and garnish with farmer's cheese.


* All dairy products are from the small local dairy farm that I had mentioned in a previous post, Lady-Lane Farm in Mulino OR. (http://www.ladylanefarm.com/site/)

** Here's a simple instructional video that shows you how to make your own Farmer's Cheese

BJBO1pSclK0

Beautiful post Holly:rrose: ty

[kittygrrl]

Morning Veggie Lovers,

Well, what did I get for my acquiescence to eating clams yesterday?

Foggy head, sore throat, and a lethargic energy I haven't experienced in a long, long while...so, enough, living in denial for an afternoon is more than enough.

Today, green tea, raw honey, ginger to sooth my throat and my ego.

Still green, Greco

ps...more thoughts on lesson learned...question to myself...How well do I want to be? How do I want to age, in decline, or being the most well I choose to be? Am I "walking my talk" when I let myself slide on the principles I live? Do I want to continue to live authentically, or accept limitation? These are my questions to myself that I will answer on today's run.

Deviation & change make life interesting...i think everything should be on the table every day we make it..i love clams..nothing from the sea can be all bad :)

[Hollylane]

Tonight I made a new variation, on a variation of my recipe for chicken paprikash. My recipes continue to evolve...Well, to be honest, I never seem to make something exactly the same as the last, because I am a whirling dervish in the kitchen...

It goes a little something like this:

A little of this, a little of that, mmmm that would be good...oh...why didn't I think of that last time?


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Warning...All measurements are a wild guess. Oh, and I don't speak the culinary language, so, I hope this all makes sense. This is relatively low in carbs, very high fat :) Very savory and rich. I recommend portion control, but I have no intention of leading by example tonight.


2 links of Tofurky Italian Sausage, sliced
2 tblsp Butter
3/4 cup Sour Cream
Salt to taste
Pepper to taste
2+ Tbls Paprika
1 Yellow Onion halved and sliced
Red pepper flakes
Mushrooms sliced
1 Cabbage head quartered and sliced in thick shreds
EVO
1 cup water

Slowly saute onions, and mushrooms in butter/EVO with salt, pepper, and red pepper. Add remaining ingredients, other than sour cream. Cover and simmer until cabbage cooks down to nearly your preference of tenderness. Add sour cream and simmer until thickened. If it looks runny, add more sour cream and continue simmering.

[VintageFemme]

We always eat pasta on Christmas & this year was no different. I did though try something new that was incredible. We all loved it so much that I thought I would share it here. It's super easy and very quick. I'm not going to wait for another holiday to make it though, it was just too good.

Pesto Peppers With Pasta

2 cups mostaccioli pasta
1 tablespoon olive oil
2 bell peppers [I think 3 would have been better]
1 medium onion
10 oz. pkg. basil pesto

Cook pasta as usual. Slice bell peppers & onions and cook in olive oil in a large skillet until crisp tender. Stir in pasta & pesto & cook until well mixed and heated, adding a little olive oil if needed. We sprinkled ours w/ parmesan cheese because I don't eat a complete vegan diet [yet! it's on my 2013 resolution list!) I still eat fish and some dairy but it has so much flavour that you really wouldn't need the cheese.

For our holiday meal, we had it w/ a basil dipping sauce and olive artisan bread, cheese cubes, salad & ambrosia *lol* but you don't NEED all that!

[veganswitch]

Has anyone experimented with making "cheese" from nuts? Looking for a recipe and perhaps advice on what pitfalls to avoid.

[Hollylane]

2 links of Tofurky Italian Sausage, sliced






I think that the Tofurky Sausage is very tasty, it includes sun dried tomato. Yum!

However, I think it took away from the fullness of the paprika sauce, so next time, I will try it with the Chik'n cutlets, because they simply absorb the flavor, and provide "meat" texture, rather than altering the flavors...

[Dominique]

Has anyone experimented with making "cheese" from nuts? Looking for a recipe and perhaps advice on what pitfalls to avoid.


I have *not*, but after viewing this, and a few other of hers, I may consider this. Thank you for the suggestion.

AgN6PSq7BJ4

[Greco]

So, had a challenging experience last weekend that I'm still thinking about, it went like this...

I met a lovely lady at an art gallery about three weeks ago, I'll cut to the chase...met her again and I found myself inviting her to dinner...but she isn't a vegan, or even a veggie so...I decided to make her my tasty chicken soup, yes, I bought an organic chicken and of course I found myself buying some utensils just to cook this chicken with...its been approx two years and a half since I went vegan and I found myself not wanting to use my regular veggie utensils for her soup...Yes, she loved the soup, I bought some "take aways" so she got to take the left over soup with her as well.

My meal that evening was roasted sweet potatoes, sauteed spinach with shitashi mushrooms, roasted sweet peppers, olives, and salad...mixed spring greens, arugula, grape tomatoes, with lemon, olive oil, ground black pepper dressing...she also had the sauteed spinach, mushroom, salad, and sweet potato...we had this dinner slowly...talking and sharing about all things under the Sun...dessert?

For dessert...coconut and mango gelato...needless to say it was a fine evening.

But I've been thinking all week about how cooking with care and pleasure gives pleasure, and I also about my value of living a vegan life, and how my choices are my own...My family will be coming to visit soon and not one of them is vegetarian, except for one of my young nephews...so, separate utensils I will keep, but my heart is not separate from them. I keep them in my heart, and as they share my home with me I will cook them what they enjoy eating, as they share my vegan food as well.

I don't know if I've made my point, or even if there was a point to my sharing about this tonight...just thinking "out loud"...Would I take a woman to me that is not vegan, or a vegetarian? I don't think so, but frankly I did enjoy having this lady for dinner, she is a delight for my mind, eyes, and well...I'm still thinking...

Greco

[Hollylane]

http://i46.tinypic.com/2hoxlac.jpg

Lunch was goooood! So, I thought I should share it. It felt like I threw in everything but the kitchen sink, but the ingredient list doesn't look too long. I did my best to list the instructions here, but, as usual, there are no real measurements other than a splash of this, dash of that, and a pinch of that. Careful with the spicy sauces, and red pepper, if you are sensitive to spicy food. I, of course, am not happy unless my nose is running afterward. :)

I have no idea what to call it, but I'm making it again soon! Any ideas for a name?

Butler Soy curls (a little over a 1/4 of the bag)
1/2 Julienned red bell pepper
Red pepper flakes somewhere around a 1/4 tsp
Soy Vay Veri Veri Teriyaki Sauce, about 2 tbs
2 cloves garlic, chopped (I know exactly how much I used!!! WOW!!! :blink:)
Chopped Cilantro maybe 3 tbs
Ginger People, Organic Grated Ginger, about 2 tbs
Green onion (just the green part), about a 1/4 cup
Sesame oil
Sriracha Hot Chili Sauce, a couple of squirts :)
Broccoli florets, around 2 cups
Oyster mushrooms, one bunch?

Rehydrate soy curls in warm water with garlic powder for 10 mins, drain, remove excess water by wrapping in paper towel and squeezing gently. Saute garlic, mushroom, red pepper flakes, and ginger in sesame oil. Add soy curls, and all sauces. Toss in hot wok until soy curls soak up sauces. Add 1/4 to 1/2 cup of water, broccoli, and red pepper, cover, and shaking pan now and then to toss ingredients. When broccoli and red pepper reach desired texture, uncover and add cilantro and green onion, toss about the pan until both are just slightly wilted. I ate mine as is, but others might be interested in serving this with white rice, rice noodles, or "Miracle Noodles".

[Hollylane]

http://i45.tinypic.com/oiubkn.jpg


Something I came up with this evening. It was yummy enough (at least I thought so :)) to share. It was also super easy to make!

Easy (unless you make your own sauce :|) Beefless Tips With Fettuccine and Thai Peanut Sauce

Serves approximately 2 people, possibly 2 1/2, but who's .5 of a person?

Ingredients: (approximate, per usual, other than whole packages)

1 package Gardien Beefless Tips
2 packages Miracle Fettuccine Noodles
1 tbs olive oil
1 cup sliced baby bella mushrooms (or your favorite mushroom variety)
1/2 container of excellent quality (read the label, the fewer ingredients the better) Thai Peanut Sauce (the one pictured above is made in Oregon :))


Garnish:

1/4 cup chopped green onion
3 tbs chopped cilantro
Sriracha sauce (on the side)


Marinade

1/8 tsp red chile pepper flakes
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp fresh ground black pepper
1 tbs sesame oil


Instructions:

Toss frozen beefless tips with marinade, allow to marinate for at least 10 minutes.

Bring 3 cups of water to a boil. Rinse noodles in a colander, under cool water, for about one minute, then blanch in boiling water for 1 minute. Drain in colander, and then place noodles on paper towels and blot dry. Place noodles on a microwave safe plate, and microwave for 2 minutes. <---I learned this little trick from nycfembbw, it really helps with the texture of these carb-free/calorie-free noodles. Cut noodles into thirds (they are quite long, and scissors work best for me, because they are a little squirmy under a knife. Also, they combine better with sauces when they are shorter in length). Set aside.

Saute beefless tips and mushrooms in olive oil on high for about 4 minutes, or until browned on all sides. Add peanut sauce and toss in pan until peanut sauce is heated through. Add noodles and toss again, just enough to heat noodles back up.

Garnish with green onion and cilantro, and serve immediately (it cools quickly). I found that a squirt of Siracha sauce on the side accompanied the dish well. I tend to dip the tips of my chopsticks into the Siracha Sauce before picking up a delicious mouthful.


Here's a photo of my completed dish.
http://i49.tinypic.com/rlgilu.jpg

[Smiling]

One of my favorite things to do is to use zucchini instead of noodles and toss it with a nice light sauce. It is a fresh and delicious substitute for pasta without the heavy feeling of eating a plate of noodles.

[Hollylane]

One of my favorite things to do is to use zucchini instead of noodles and toss it with a nice light sauce. It is a fresh and delicious substitute for pasta without the heavy feeling of eating a plate of noodles.

I do like zucchini as a replacement, on occasion. But generally, I choose a different squash, spaghetti squash. I never use pasta, because I try to keep my carbs way way low. The miracle noodles are a great substitute, for me. When I do want something a little heavier, that's when I bring out the spaghetti squash.

[Smiling]

Ooooh! I haven't had spaghetti squash in years! I never see it for sale, but yum!

[Hollylane]

Ooooh! I haven't had spaghetti squash in years! I never see it for sale, but yum!

It is super simple for me to make. I just cut it in half, remove the seeds and extra muck, brush it with olive oil, sprinkle on a few desired spices, place it face down on a cookie sheet, and toss it in the toaster oven to bake. Damn, I just gave myself a craving! :)

[Greyson]

Okay, this thread says it is for vegetarian, discussions, recipies and laughs. I will file this under discussions and laughs. I was reading some stuff about animal rescue and ran across a story about Tyke the vegetarian Lion. Some of you may already know of her. Sorry to report that she has passed but she had quite a story.



Vegetarian Lioness: Little Tyke

At four years old, the mature African lioness weighed 352 pounds. Her body stretched 10 feet 4 inches long and could run 40 miles per hour. Her skull, highly adapted to killing and eating prey, possessed short powerful jaws. Normally, African lions eat gnus, zebras, gazelles, impalas, and giraffes. This particular big cat, in her prime and perfect health, chose a more gentle way of life, vegetarian!

http://www.vegetarismus.ch/vegepet/tyke.htm

[SmoothButch]

Tomorrow I will be starting my fifth meat-free day. I am trying to reduce as much meat consumption as I can with the hopes of becoming vegetarian.

I am a huge animal rights believer and I really do not agree with needing animals dead to survive. I am tired of being a part of that way of living. I am against hunting of any sort, for food and especially hunting for fun as a sport.

Anyways, I am taking it one day at a time. I quit smoking almost seven years ago and I quit drinking soda two or three years ago. So I know I have the will power stored to break an addiction.

I am also excited about the benefits of being healthier by giving up meat.

Wish me luck along my new journey!

[nycfem]

Mad props for doing this. Animals deserve dignity. Every effort is meaningful.

Tomorrow I will be starting my fifth meat-free day. I am trying to reduce as much meat consumption as I can with the hopes of becoming vegetarian.

I am a huge animal rights believer and I really do not agree with needing animals dead to survive. I am tired of being a part of that way of living. I am against hunting of any sort, for food and especially hunting for fun as a sport.

Anyways, I am taking it one day at a time. I quit smoking almost seven years ago and I quit drinking soda two or three years ago. So I know I have the will power stored to break an addiction.

I am also excited about the benefits of being healthier by giving up meat.

Wish me luck along my new journey!

[SmoothButch]

Mad props for doing this. Animals deserve dignity. Every effort is meaningful.

Thank you!

(& Greyson, what's up buddy? :) )

[Hollylane]

My test kitchen (me tossing things around) created a winner last night!

Dirty Brussels
by Hollylane

16 oz Brussels Sprouts
Big handful of shredded cheddar (animal enzyme free)
2 small handfuls of grated Parmesan cheese
1 tbs salted butter
Pinch of salt
Pinch of pepper
Pinch of cayenne pepper (learn from my mistakes, when pinching cayenne, make sure you wash your hands afterward, and keep your cayenne pinchers out of your eyes)
1/2 cup 1/2 & 1/2
1/3 cup of fine, seasoned bread crumbs (I get some great bread crumbs from my local whole foods bakery)
1 tbs EVOO
1 tbs crushed almonds

Cook Brussels (this could mean steam, roast, grill, however you like them texturally, will be the way that you cook them. I was feeling lazy, and I steamed them this time) until done. Set aside.

Mix together bread crumbs, EVOO, 1 small handful of Parmesan cheese, and crushed almonds. Set aside.

In a sauce pan bring 1/2 & 1/2 to a rolling boil, stirring constantly. Reduce heat, then add remaining Parmesan cheese, shredded cheddar, butter, salt, pepper, and cayenne pepper. Stir constantly until smooth. Remove from heat, and add Brussels, stirring until well combined.

Pour Brussels and cheese sauce into a small glass baking dish, and top with bread crumb mixture. Broil until topping is golden brown.

[Hollylane]

Tomorrow I will be starting my fifth meat-free day. I am trying to reduce as much meat consumption as I can with the hopes of becoming vegetarian.

I am a huge animal rights believer and I really do not agree with needing animals dead to survive. I am tired of being a part of that way of living. I am against hunting of any sort, for food and especially hunting for fun as a sport.

Anyways, I am taking it one day at a time. I quit smoking almost seven years ago and I quit drinking soda two or three years ago. So I know I have the will power stored to break an addiction.

I am also excited about the benefits of being healthier by giving up meat.

Wish me luck along my new journey!

Simply, AWESOME!

[Hollylane]

My inner/outer child is having a hard time dealing with the thought, that all of these ingredients are currently in my home...So, I thought I'd share the torture with all of you...;)

http://food.sndimg.com/img/recipes/12/90/40/large/picBhht3U.jpg

Peanut Butter No-Bake Cookies
(from food.com)

2 cups sugar
1/4 cup margarine (I'd replace this with butter)
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups rolled oats (old fashioned)

Directions:

1
In lg saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over med heat. (full, rolling boil = large bubbles rising to surface that can't be stirred down).
2
Boil for one minute, stirring constantly.
3
Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.
4
Working quickly, drop by spoonfuls onto waxed paper covered newspaper.

[Hollylane]

Easy (unless you make your own sauce :|) Beefless Tips With Fettuccine and Thai Peanut Sauce



Guess what I did? I took the "Easy" out of this recipe and made my own vegetarian Thai Peanut Sauce! Actually, it was easy too, but it did add some more steps to the recipe.

Vegetarian Thai Peanut Sauce
Inspired by the recipe at vegetarian.about.com

1/2 cup (apprx) Adams Crunchy Peanut Butter
1 tbs (apprx)Ginger People, Organic Grated Ginger, minced
3 tbs (apprx) Cilantro, minced
1/4 cup (apprx) Water
2 Cloves Garlic, crushed & minced
2 tbs Rice Wine Vinegar
2 tbs Soy Sauce
2 tbs fresh Lime Juice


Combine peanut butter, ginger, garlic, lime juice, water, vinegar, and soy sauce in a medium sauce pan, over low heat. Stir constantly, until creamy. Depending on the peanut butter you use, you may need to add a little more water, if mixture is thicker than you would like. If you want to use this as a salad dressing, you will need to thin it with more water. ONce mixture is creamy, add cilantro, and continue to stir for about 5 more minutes.

The rest of the recipe was the same, other than I replaced the beefless tips with 14 Morningstar Meatballs (cut in 1/2), the portobellos with an eight-ounce package of Myocopia Specialty mushrooms (Forest Nameko, Velvet Pioppini and Nebrodini Bianco varieties), and the oil with sesame.

I cooked the mushrooms first with garlic, ginger, sesame oil, salt, soy sauce, and red pepper flakes. I set those aside, and then after cooking the meatballs in the microwave (package instructions), I sauteed them with more sesame oil and soy sauce. Then I added in the noodles and mushrooms and stir fried them before pouring the sauce over. I garnished with green onion and cilantro, and enjoyed a side sauce of Sriracha Sauce.

It looks almost the same as the store bought stuff, see:

http://i50.tinypic.com/ftg194.jpg

[Smiling]

Hollylane,
This sounds delicious, but I had to look up "Ginger People". I was a little taken aback at first, lol!

[Hollylane]

Hollylane,
This sounds delicious, but I had to look up "Ginger People". I was a little taken aback at first, lol!

That reminded me of this bit of BBC silliness...I had never heard of red hair being called "Ginger", before this ridiculous skit...

F_DVHUEjnuU

[Hollylane]

So, I was not feeling so hot, and wanted to make a super easy & quick big casserole, to last me the week. There just wasn't much in my fridge or cupboards. I stood there staring for a moment, and then this happened (I'm not claiming this will be good for you, but it sure tastes friggin' good):

Chik'n & Green Bean Casserole

2 Cans cut green beans
1 Can Mushroom soup
1/2 soup can of milk
1/2 can (apprx) of fried onions
1/2 package of Chik'n cutlets cubed/cooked in skillet with olive oil/salt & pepper (I used a sharp knife on frozen cutlets, next time I'll cook them first and then use the kitchen shears)
Pepper
Handful of Cheddar Cheese
1/2 cup (apprx) Seasoned bread crumbs
2 tbs Olive oil

Preheat oven to 350, or toaster oven to 400.

In large mixing bowl, combine green beans, soup, milk, pepper to taste, Chik'n, and fried onions. Pour mixture into casserole dish. Bake, uncovered for about 45 minutes.

While casserole is baking, combine about 2 tbs of olive oil with about 1/2
cup of fine bread crumbs.

After 45 minutes (or when center of casserole is bubbling), remove casserole from oven, and sprinkle cheddar cheese evenly over the top, then do the same with bread crumbs.

Set oven/toaster oven to broil, and broil until top is golden brown. Let stand for about 20 minutes, and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~

It is pretty much like green bean casserole with Chik'n, cheddar, and breadcrumbs added.

[Kelt]

I'm not sure if I should post in here, I am still an omnivore of sorts. I would say that 90% of the time I would be a lacto/ovo/pesco, and not much of that. (Does that even count?)

Today I set about batch cooking and discovered that everything I made would qualify as vegetarian, even vegan, by choice. It's just what sounded good and I didn't even try to avoid animal products.

I made 10 servings each of:

Many vegetable and barley soup, more like stew
Lentil soup
Quinoa and Black Beans
Black Bean and tri-color pepper vinaigrette salad
Also made a weeks worth of oatmeal in advance

This way just by tossing together a few quick salads and replenishing fruit a couple of times, I shouldn't have to cook for a couple of weeks. It helps that I don't mind repeat meals.
I also rounded out the fridge and pantry for other stand alone items.

And just because I am feeling decadent and experimental;
Coconut rice for dessert, subbing quinoa for the rice and will top with berries :)

:eating:

[nycfem]

Please do post in here! If the recipe is veg you are more than welcome :)

And I know you have great recipes and ideas so please don't be a stranger here!

[nycfem]

Could you please post the recipes for everything you listed and how you make it when you have a chance. All of it sounds so delicious.

I love quinoa. BB and I find it to be a real comfort food, the healthy man's [sic] mac and cheese :D

I also don't mind repeat meals, not one bit.



I made 10 servings each of:

Many vegetable and barley soup, more like stew
Lentil soup
Quinoa and Black Beans
Black Bean and tri-color pepper vinaigrette salad
Also made a weeks worth of oatmeal in advance

This way just by tossing together a few quick salads and replenishing fruit a couple of times, I shouldn't have to cook for a couple of weeks. It helps that I don't mind repeat meals.
I also rounded out the fridge and pantry for other stand alone items.

And just because I am feeling decadent and experimental;
Coconut rice for dessert, subbing quinoa for the rice and will top with berries :)

:eating:

[nycfem]

Also how do you store it? Freezer? What kind of container do you use?

[Kelt]

Could you please post the recipes for everything you listed and how you make it when you have a chance. All of it sounds so delicious.

I love quinoa. BB and I find it to be a real comfort food, the healthy man's [sic] mac and cheese :D

I also don't mind repeat meals, not one bit.

Okay, well, some of this is pretty easy because I cheat. :)

I get most of my ideas from a web site I've been using a couple of years now. All Recipies (http://allrecipes.com/).

The reason I use it is because I don't have to know what I am looking for, for instance if I see swiss chard and want to make something I just look up that item and scroll until I see something that sounds good. Once I am there I scan the recipe to make sure I still like the idea and go to the bottom of the page where the nutritional info is. Clicking the 'more info' button turns it into a nutrition label so that it is familiar looking.

What I like in part is that it works a bit like Amazon, lots of reviews to give me ideas of common mods. Example; the lentil soup (http://allrecipes.com/recipe/lentil-soup/detail.aspx) that I made was not specific as to what kind of vinegar was used, so I looked at a few of the comments and found folks liked balsamic. Also, I saw that it was also popular to add cumin, I do both and like it a lot. It is a staple in my fridge.

http://images.media-allrecipes.com/userphotos/250x250/00/60/50/605009.jpg

I also got the recipe for the quinoa and black beans (http://allrecipes.com/recipe/quinoa-and-black-beans/detail.aspx) there. I like to put a big scoop of pico de gallo on it when I eat it, also some more of the chopped cilantro since there is always more of that than I use in it.

http://images.media-allrecipes.com/userphotos/250x250/00/35/79/357989.jpg


I just got turned onto oatmeal a short time ago, I have hated it for fifty years. This is a bit lame, but I never knew that there was something different about steel cut other than the price until now. I looked at various places to figure out how to batch make it, this was sparked by a post on another thread by the way. I don't have a lot of patience in the morning for cooking, more of a heat and go sort. What I do is mix 1C of the oats and 3 (instead of 4) cups water and boil for 1 minute. The time varies by how long it takes me to figure out that I forgot it. :blink:

At that point just put it in the fridge and take out what you want in the morning, heat and eat. I pour it into a square container and cut it into squares when cold the next morning. It sets up pretty stiff, but softens up when heated.

Naturally, I do stuff to it when I make it for myself. When cooking it I put in a couple of tsps of cinnamon, a capful or two of vanilla, pinch-o-salt, and raisins or other dried fruit. When I eat it I hit it up with a little agave nectar and chopped walnuts. I like to put almond milk on it too. This is supposed to be 4 servings, but for me it is 6, probably all the stuff I put in it. I eat the stuff every day now.

I'll tackle the others in part 2 when I have a bit more time.

:eating:

[Kelt]

I know some folks have trouble with raw bell peppers or raw onions, ya been warned! :)

The Black Bean and Tri-colored Peppers is one out of a book that I eat constantly in warm weather as it is refrigerated and quick to just scoop out a bowl or take to go.
I use all organics for this.

1 each red, orange, and yellow bell peppers; large cut into 1cm chunks
1 med red onion chopped
1-2 cloves garlic minced
2 cans black beans rinsed and drained
1C frozen corn (I use fire roasted)
Italian parsley chopped coarse, maybe 2/3C? A handful
Red wine vinaigrette, I invert the normal ratio and use 2:1 vinegar to oil instead of 1:2, whatever you like best
So, 1/2C red wine vinegar + 1/4C olive oil
Kosher salt to taste

(I have also used raspberry vinegar in place of red wine, and also you can sub cilantro for the italian parsley)

Let it sit overnight in the fridge for flavors to blend, I store it upside down so that I don't have to do the big stir before serving.

:eating:

http://i1200.photobucket.com/albums/bb338/kompass1/photo-4.jpg

[Hollylane]

Further fuel for not eating flesh...

http://i49.tinypic.com/23m8sjq.jpg

[Dominique]

http://farm5.static.flickr.com/4011/4614193791_14b7c9b7ec.jpg (http://www.flickr.com/photos/stone-soup/4614193791/)


basic vegetable stock
makes approx 4 cups
Feel free to use this as a base recipe. You can easily add other vegetables or herbs. Especially anything that needs using up in the fridge. Starchy things, like potatoes, can make your stock go cloudy. Strongly flavoured veg, like cabbage and broccoli, can overpower your stock but this might be a good thing if you’re after a cabbage or broccoli stock for a change.
Herbs are also a great addition, especially things like thyme, bay leaves and parsley. I didn’t have any on hand which is why they weren’t included here.

2 onions, chopped
2 carrots, chopped
2 ribs celery, chopped
punnet cherry tomatoes, halved
2 cloves garlic, smashed
2 handfuls button mushrooms, sliced
1t black pepper corns
5 cups water
Heat a few tablespoons olive oil over a medium heat. Add onion, celery and carrot. Cook, covered stirring occasionally until veg are soft and starting to brown a little.
Add remaining ingredients and bring to a gentle simmer. Cook gently for about an hour or until the stock tastes rich and full. Strain stock and discard vegetable solids.

[nycfem]

Today I went to the health food store and splurged on a yummy, raw vegan comfort food favorite of mine:

http://www.sunfood.com/the-squeeze-funyuns-4oz-organic-raw.html

[meridiantoo]

Adding to my subscriptions...

:clover:

[Hollylane]

Today I went to the health food store and splurged on a yummy, raw vegan comfort food favorite of mine:

http://www.sunfood.com/the-squeeze-funyuns-4oz-organic-raw.html

This looks fascinating! I must order some and find out about their taste and texture! Thank you for sharing! If they taste like I think they might, I bet they would be good on top of a veggie burger, sitting on top of garlic potato & cauliflower pancakes, with some mushroom gravy poured over the top...

I'm suddenly very hungry. :|

[nycfem]

Ohhhh, good ideas! They have some heat to them too, which I like. Also, they come with a lot of extra powder in the container which can be saved and used as a tasty seasoning for anything.



This looks fascinating! I must order some and find out about their taste and texture! Thank you for sharing! If they taste like I think they might, I bet they would be good on top of a veggie burger, sitting on top of garlic potato & cauliflower pancakes, with some mushroom gravy poured over the top...

I'm suddenly very hungry. :|

[nycfem]

I made an experimental recipe that came out good!

I started with stir-frying:
reduced sodium soy sauce, green swiss chard leaves, cilantro, garlic, ginger, onions, red chili pepper flakes, and kimchi.

Then I made Hungry Girl brand tofu shiritaku "macaroni" and then added it to the stir-fry, along with lime juice, and hot sauce. I left it on for another minute while I mixed it and then took it off the heat.

It was hotter than hell but perfectly so, and I will definitely make it again. Delish!

[nycfem]

Tonight I made a Jewish recipe (or a spin on one) commonly served for Passover (the Jewish Easter :)). I had a wholewheat matza (unleavened bread, like a large square cracker) with a mix of apples, horseradish, chopped walnuts, and redwine/balsamic vinegar (called charoset, pictured -not mine- below). Normally red wine and honey would be added but I skipped those because I didn't have them around :D. It was good.

http://i301.photobucket.com/albums/nn44/smkukla/AG%20Inspiration/Passover%20Inspiration/passover-charoset_zpsdbd33826.jpg

[StrongButch]

Im new to this but will post some recipes later. Ive been reading vegetarian times some good recipes.

[Kelt]

I made an experimental recipe that came out good!

I started with stir-frying:
reduced sodium soy sauce, green swiss chard leaves, cilantro, garlic, ginger, onions, red chili pepper flakes, and kimchi.

Then I made Hungry Girl brand tofu shiritaku "macaroni" and then added it to the stir-fry, along with lime juice, and hot sauce. I left it on for another minute while I mixed it and then took it off the heat.

It was hotter than hell but perfectly so, and I will definitely make it again. Delish!

This sounds great! What kind of hot sauce do you use for this sort of dish?

:firetruck:

[Kelt]

New twist on a standard snack.

I ran into a friend today who, every time she sees me, feeds me something. Today she was walking around with a bag of bananas she had just finished drying.

Not like chips though, these she just cut in half and then half again lengthwise, and put them in the dryer overnight. They were terrific! Not crunchy at all if that is what you are looking for, more chewy and incredibly sweet, like a candy type treat. I have a huge sweet tooth and these were just right. They were soft but not sticky to handle, maybe 1/2-2/3 dry and held their shape.

I will add my own thing that I like to do to dry fruit and load it up with cinnamon. Yes, there are 14 bananas on my counter now. :cheesy:

[nycfem]

This is going to sound funny but it's true: Patti La Belle Very Spicy Super Woman Hot Sauce (low sodium, agave sweetened)

http://www.pattilabelle.com

This sounds great! What kind of hot sauce do you use for this sort of dish?

:firetruck:

[Hollylane]

My buddy at work, Matt, keeps promising to send me a recipe for a pizza crust made from cauliflower. It has been weeks, and I'm still waiting. Now, I want it now!!!!

[always2late]

My buddy at work, Matt, keeps promising to send me a recipe for a pizza crust made from cauliflower. It has been weeks, and I'm still waiting. Now, I want it now!!!!

Ok, I'm not Matt, obviously! Lol But here is a link for cauliflower pizza crust.....enjoy!
http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html

[Kelt]

I ran into 'woman who feeds me' again at the beach. She and I often talk about healthy eating and this morning was no different. She told me about something she makes for her husband for breakfast as an alternative to oatmeal when he is going to the gym and wants something light.

It's kind of soymilk pudding. She heats up 2 Qts Soy milk and adds about a tsp of agar disolved in hot water, simmers for a minute or two and then cools about 2 hours or overnight. They like it with cinnamon on it. I asked a couple of questions about variations and of course she insisted I stop by and have one on my way home, their house is across from the beach. I found out she had made it with vanilla soy milk, it was quite mild and very good, not too sweet, she said some folks make it with honey or sugar added. I think it would also be good as a desert with a little sliced fruit. Sample below;

http://i1200.photobucket.com/albums/bb338/kompass1/photo5.jpg

It is green because she puts 'a leaf' in it while cooking that is fragrant. This is where it gets tricky, they are Vietnamese and while they have been here 30 years, some things don't translate or have not needed to be yet. I will update if I can get a useable name. It isn't needed but would be fun to know.

Only the beginning. We had gone out for lunch a couple of weeks ago and I said that the miso soup was good and she wanted to make sure I knew the good things to get for it. Sooo, I show up today and she has a packet of the seaweed she uses in it for me;

http://i1200.photobucket.com/albums/bb338/kompass1/photo1-7.jpg

And gave me about a pound of the paste she uses from her fridge, brand and package TBD. I broke it up into small containers for the freezer, a good supply. I am thinking it will be a switch for breakfast as the weather gets warmer and I want something lighter.

But wait! There's more! We also had something I had never had before; a soursap fruit. It was fabulous! Kind of a cross between papaya/pineapple/pear. Of course, I must take another with me to go. :blink: They naturally come all spiny, so this had been trimmed.

http://i1200.photobucket.com/albums/bb338/kompass1/photo2-7.jpghttp://i1200.photobucket.com/albums/bb338/kompass1/photo3-6.jpg

This is the same person who showed me the other way to dry bananas I posted about yesterday. Yep, got to take some more home with me today AND she had just gotten a package from a friend in Vietnam who had a bumper crop of the little short plantains and dried them whole to send to her, just smashed flat and dried. They are great too, and I have some of those for home also.

http://i1200.photobucket.com/albums/bb338/kompass1/photo4.jpg

Regular bananas on the right, short plantains on the left.

Stopping off for a quick post-walk soy pudding turned into a whole bag of goodies to go. She is a sweetheart, I like hanging out with her, and not just for the food. :)

[Hollylane]

Ok, I'm not Matt, obviously! Lol But here is a link for cauliflower pizza crust.....enjoy!
http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html

I guess I thought he came up with it on his own, so I didn't think to search the net. Thank you!!

[nycfem]

Okay... I'm officially obsessed with needing to know what that Vietnamese leaf is. I want to make it exactly like in the picture!

I ran into 'woman who feeds me' again at the beach. She and I often talk about healthy eating and this morning was no different. She told me about something she makes for her husband for breakfast as an alternative to oatmeal when he is going to the gym and wants something light.

It's kind of soymilk pudding. She heats up 2 Qts Soy milk and adds about a tsp of agar disolved in hot water, simmers for a minute or two and then cools about 2 hours or overnight. They like it with cinnamon on it. I asked a couple of questions about variations and of course she insisted I stop by and have one on my way home, their house is across from the beach. I found out she had made it with vanilla soy milk, it was quite mild and very good, not too sweet, she said some folks make it with honey or sugar added. I think it would also be good as a desert with a little sliced fruit. Sample below;

http://i1200.photobucket.com/albums/bb338/kompass1/photo5.jpg

It is green because she puts 'a leaf' in it while cooking that is fragrant. This is where it gets tricky, they are Vietnamese and while they have been here 30 years, some things don't translate or have not needed to be yet. I will update if I can get a useable name. It isn't needed but would be fun to know.

Only the beginning. We had gone out for lunch a couple of weeks ago and I said that the miso soup was good and she wanted to make sure I knew the good things to get for it. Sooo, I show up today and she has a packet of the seaweed she uses in it for me;

http://i1200.photobucket.com/albums/bb338/kompass1/photo1-7.jpg

And gave me about a pound of the paste she uses from her fridge, brand and package TBD. I broke it up into small containers for the freezer, a good supply. I am thinking it will be a switch for breakfast as the weather gets warmer and I want something lighter.

But wait! There's more! We also had something I had never had before; a soursap fruit. It was fabulous! Kind of a cross between papaya/pineapple/pear. Of course, I must take another with me to go. :blink: They naturally come all spiny, so this had been trimmed.

http://i1200.photobucket.com/albums/bb338/kompass1/photo2-7.jpghttp://i1200.photobucket.com/albums/bb338/kompass1/photo3-6.jpg

This is the same person who showed me the other way to dry bananas I posted about yesterday. Yep, got to take some more home with me today AND she had just gotten a package from a friend in Vietnam who had a bumper crop of the little short plantains and dried them whole to send to her, just smashed flat and dried. They are great too, and I have some of those for home also.

http://i1200.photobucket.com/albums/bb338/kompass1/photo4.jpg

Regular bananas on the right, short plantains on the left.

Stopping off for a quick post-walk soy pudding turned into a whole bag of goodies to go. She is a sweetheart, I like hanging out with her, and not just for the food. :)

[Hollylane]

...baked riced cauliflower with cheese, and cilantro in it..

I posted this in the "dinner" thread...But I changed it up. When I riced the 1/2 head of cauliflower, I added red pepper, egg, garlic, salt, and onion. I'm pressed it into a greased casserole dish and I'm baking it now. This idea came from the cauliflower pizza crust recipe, but it should turn out more like fine rice. Keeping my fingers crossed!

[Hollylane]

I posted this in the "dinner" thread...But I changed it up. When I riced the 1/2 head of cauliflower, I added red pepper, egg, garlic, salt, and onion. I pressed it into a greased casserole dish and I'm baking it now. This idea came from the cauliflower pizza crust recipe, but it should turn out more like fine rice. Keeping my fingers crossed!

It worked! I just tasted it, it is yum!

[nycfem]

Sounds really good. Can you post the recipe?
I love cauliflower.

It worked! I just tasted it, it is yum!

[Hollylane]

Sounds really good. Can you post the recipe?
I love cauliflower.

:)

Riced Cauliflower W/Cilantro and Red Peppers

1/2 head of cauliflower
1 handful of cilantro leaves
1/2 of a red bell pepper
2 cloves of garlic
1/4 of a small yellow onion
1 cup shredded cheddar cheese
1 large egg
Salt
Pepper

Rice 1/2 of these ingredients: cauliflower, cilantro, garlic, salt, pepper, onion, & bell pepper by pulsing in food processor. Place mixture in medium bowl, and repeat process with other 1/2 of ingredients, then mix in cheddar cheese. Beat egg, and mix into cauliflower mixture. Press into greased casserole dish, and bake at 450 for approximately 20 minutes.

Serve a side dish. I thought of mine as a rice replacement.

[DapperButch]

:)

Riced Cauliflower W/Cilantro and Red Peppers

1/2 head of cauliflower
1 handful of cilantro leaves
1/2 of a red bell pepper
2 cloves of garlic
1/4 of a small yellow onion
1 cup shredded cheddar cheese
1 large egg
Salt
Pepper

Rice 1/2 of these ingredients: cauliflower, cilantro, garlic, salt, pepper, onion, & bell pepper by pulsing in food processor. Place mixture in medium bowl, and repeat process with other 1/2 of ingredients, then mix in cheddar cheese. Beat egg, and mix into cauliflower mixture. Press into greased casserole dish, and bake at 450 for approximately 20 minutes.

Serve a side dish. I thought of mine as a rice replacement.

Would this work without the cheese or is that what kind of holds it all together? Or maybe the egg will help.

<--- doesn't cook

[Hollylane]

Would this work without the cheese or is that what kind of holds it all together? Or maybe the egg will help.

<--- doesn't cook

I think the cheese and egg do hold it together. But I'm sure there is a dairy free alternative. Also, for me, I was looking at it as a rice substitute, so holding together wasn't important to me. I just love cheese! :)

[DapperButch]

I just love cheese! :)

Yeah, me too. :(

<-- no dairy eater.

Thanks for the info!

[Hollylane]

Yeah, me too. :(

<-- no dairy eater.

Thanks for the info!

Did you two ever try making that cheese made from nuts that was posted in here a long while ago?

[nycfem]

I made a delicious Asian salad tonight:

romaine lettuce
2 tablespoons Hoisin sauce
cucumbers
carrots
cabbage
mint leaves
cilantro leaves
crushed red pepper flakes

It was similar to the filling in a summer roll but without the carbs of the roll. I actually made the roll part (thinking I'd make summer rolls), but decided that the filling would be tasty enough on it's own. It was!

[nycfem]

Another dinner that turned out yummy :)

I roasted a mix of fresh vegetables:

asparagus, black olive, yellow and green squash, red onion, grape tomatoes, green and red bell peppers, and portobello mushrooms.

Before I put them in the oven I added olive oil spray, balsamic vinegar, curry, fresh rosemary, and garlic.

Then I "cooked" shirataku tofu "noodles" and added kimchi and a little EVOO.

When the veggies were done, I added them to the mix.

It was wonderful!

[DapperButch]

Another dinner that turned out yummy :)

I roasted a mix of fresh vegetables:

asparagus, black olive, yellow and green squash, red onion, grape tomatoes, green and red bell peppers, and portobello mushrooms.

Before I put them in the oven I added olive oil spray, balsamic vinegar, curry, fresh rosemary, and garlic.

Then I "cooked" shirataku tofu "noodles" and added kimchi and a little EVOO.

When the veggies were done, I added them to the mix.

It was wonderful!

Holy Crap that sounds great!

[tantalizingfemme]

Did you two ever try making that cheese made from nuts that was posted in here a long while ago?

Ya know, I have to admit...the recipe intimidates me a bit. Is it hard? I am hoping I am just being a big lazy baby because I would love to make cashew cheese... it sounds so good!!!

[VeganDebbie]

:happy:

I found a thread that I will <3.
I am a vegan, or vegetarian, but I prefer nothing that comes from an animal. I also luv to cook, so I can pass along my knowledge.

[Hollylane]

:happy:

I found a thread that I will <3.
I am a vegan, or vegetarian, but I prefer nothing that comes from an animal. I also luv to cook, so I can pass along my knowledge.

I was wondering when you would find this thread! :) Welcome!

[Hollylane]

Ya know, I have to admit...the recipe intimidates me a bit. Is it hard? I am hoping I am just being a big lazy baby because I would love to make cashew cheese... it sounds so good!!!

I haven't tried it, I just haven't been brave enough, yet...If you beat me to it, I hope you share your results!

Here's the original post (http://www.butchfemmeplanet.com/forum/showpost.php?p=724871&postcount=585), in case others are looking for it...

[VeganDebbie]

Thank you!!

[nycfem]

Good salad today:

romaine lettuce, purple cabbage, walnuts, beets, pear (nothing like a perfect pear!)

dressing: garlic, balsamic vinegar, olive oil

[VeganDebbie]

Making something I've made before - YEARS ago. Cowboy Loaf. Mashed potatoes and Lima beans with other added ingrediants. Looking forward to it!

[nycfem]

Great meal tonight:

Brussel sprouts (chopped up) and baked with onion, annie's organic maple BBQ sauce, garlic, and annie's organic horseradish mustard

mixed with

a chopped up Morningstar Farm Hickory Smoked Riblet (frozen/microwaved)

Watermelon for dessert :)

[Kelt]

I just had a stellar lunch!

I started out with some of the Quinoa and Black Beans (http://allrecipes.com/recipe/quinoa-and-black-beans/detail.aspx) that I usually have stocked in the freezer and topped it with a very generous amount of fresh tomato salsa. Normally, that is where it stops and I love it like that. Right now where I am the avocados are just amazing, so I thought it would be good with this. Adding half of a ripe avocado cubed up was just the perfect idea! I ate it so quick, I forgot to take a picture of it, you'll have to imagine based on the recipe pic...

27g slow burn carbs, 15g healthy mono fats, 10g complete protein, 300 total kcal

:eating:

[Bleu]

About two weeks ago I had a very bad "episode" ...I'll call it.
I actually ended up in the ER. Anyway, I'm better now but this episode caused me to re-think my choices. Later that day, once safely home, I made a monumental change. I went through my cupboards and tossed anything that could remotely be considered crap. I also cut out almost all animal products. I'm still eating some salmon, but I am now eating very clean. The changes in how I feel, even after such a short time, have been amazing. Extraordinary even. I'm happy to be subscribing here and I look forward to reading all about your experiences.

[Kelt]

I figured this might be the place to ask; has anyone heard of or done seasoning of a stainless steel pan?

I am going to replace my non-stick skillets with stainless and ran across this video:

1376ITxF1Oc

I had never heard of it, it seems almost too good to be true. Thoughts? Opinions?

[nycfem]

Kelt, would you mind posting your recipe for the fresh tomato salsa?

[Kelt]

Kelt, would you mind posting your recipe for the fresh tomato salsa?

I am chagrined to admit that the stuff I used today was purchased. The store where I buy my bulk staples makes it on site.

However, that is a ways off so when I don't have that, I make this:

Tomato Salsa

2 tomatoes chopped
1/4 C minced red onion
1/2-1 jalapeno pepper seeded and minced
1-2 tbsp fresh lime juice
2-4 tbsp chopped fresh cilantro
Kosher salt to taste

All amounts can vary to suit taste

[Kelt]

I just realized that the vid I posted above ends with her testing eggs in it.

I know some vegetarians eat eggs. In any case, I wanted to put this disclaimer in and hope I haven't offended anyone with that inclusion.

:praying:

[nycfem]

This thread is vegetarian and vegan inclusive so all is good, Kelt!

And, of course, on an additional note, no one has to be vegetarian or vegan to post. As long as a post is veg friendly, it's all good :)

[Kelt]

Just got a smokin' deal on artichokes (5 lg $1) and was wondering what to do with them. I am usually a steam/drawn butter sort, but wanted to try something new. I went to my go to source and came up with this idea:

Grilled Garlic Artichokes (http://allrecipes.com/recipe/grilled-garlic-artichokes/detail.aspx)

http://images.media-allrecipes.com/userphotos/250x250/01/00/11/1001192.jpg

I don't have access to a charcoal grill, I wish, and so will do them in the broiler.

Tonights dinner is already planned, so I will do the prep tonight and finish them up tomorrow. I really like trying new things.

:eating:

[nycfem]

Tonight I made baked yellow squash "chips" cooked with rosemary, salt, garlic and olive oil spray. They were outstanding.

I also had sauteed (frozen to pan) collard greens with evoo and garlic. Amazing!

As my "main dish" I had one of the Morningstar Farm riblets (frozen/microwaved and already has its own bbq sauce on it).

Watermelon for dessert.

All the flavors worked really well together, especially the sweetness of the squash chips and the bitter dark flavor of the greens.

I also like to try new things, and its especially exciting when they work out. I wait for BB to take a few bites and then say tentatively, "Is it edible?"

[Kelt]

I found a resource today I thought I would share. I have posted in here that I have been eating some Vietnamese food lately but was having trouble identifying some of the herb flavors.

Today I learned that fresh spearmint, purple basil and peanut butter are great together!

The page I found is "Vietnamese Herb Primer" (http://vietworldkitchen.typepad.com/blog/vietnamese-herb-primer.html) within an asian (omnivore) cooking site, I hope it will help with some of the others. Naturally, it did not answer todays question; broad leaf about 4"x2" medium green, tastes like lemons. Oh well, the hunt continues. If anyone knows this one, I'd love to find out.

I like learning flavors from other cuisines and especially for vegetarian dishes. When looking for new meatless recipes I have found that rather than using a 'meat substitute', I like to find dishes that never had it to begin with. I find a lot of Asian, Indian, African, and Middle Eastern dishes fit the bill quite nicely. I don't feel like I am approximating something else, but having it the way originally intended.

Also loves a good "burger" too though.

:eating:

[Licious]

never seasoned stainless steel. always think some free radicals will pop up. maybe not. here's a youtube I found... maybe it will help.



If that makes it really stick free, I may look into it. :)


How To Cook On & Season A Stainless Steel Pan To Create A Non Stick Surface - YouTube

[Kelt]

never seasoned stainless steel. always think some free radicals will pop up. maybe not. here's a youtube I found... maybe it will help.



If that makes it really stick free, I may look into it. :)


How To Cook On & Season A Stainless Steel Pan To Create A Non Stick Surface - YouTube (http://www.youtube.com/watch?v=1376ITxF1Oc)


I was less than impressed with my own test. YMMV

[Andrea]

I found a resource today I thought I would share. I have posted in here that I have been eating some Vietnamese food lately but was having trouble identifying some of the herb flavors.

Today I learned that fresh spearmint, purple basil and peanut butter are great together!

The page I found is "Vietnamese Herb Primer" (http://vietworldkitchen.typepad.com/blog/vietnamese-herb-primer.html) within an asian (omnivore) cooking site, I hope it will help with some of the others. Naturally, it did not answer todays question; broad leaf about 4"x2" medium green, tastes like lemons. Oh well, the hunt continues. If anyone knows this one, I'd love to find out.

I like learning flavors from other cuisines and especially for vegetarian dishes. When looking for new meatless recipes I have found that rather than using a 'meat substitute', I like to find dishes that never had it to begin with. I find a lot of Asian, Indian, African, and Middle Eastern dishes fit the bill quite nicely. I don't feel like I am approximating something else, but having it the way originally intended.

Also loves a good "burger" too though.

:eating:


My honey suggested the herb could be a kaffir lime leaf.

[Kelt]

My honey suggested the herb could be a kaffir lime leaf.

Close, but no cigar. I had hope at first, looking it up it looks right at first but it is a double leaf. If you took off the bottom part it looks like that.

Thanks for the idea though! It sounds close in the description. I will ask my friend if there was a lower part to the leaf.

http://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Citrus_hystrix_leaf.jpg/200px-Citrus_hystrix_leaf.jpg

[Dominique]

I eat lots of quinoa. It is a protein, and it's loaded with magnesium. I eat this instead of taking fever few for migraine management. Anything that helps....

The lady in the video made home made rice milk to cook her quinoa in, I used vegtable stock. This is an informative video (I thought)

CeXABOVGFSk

[Andrea]

I just had a stellar lunch!

I started out with some of the Quinoa and Black Beans (http://allrecipes.com/recipe/quinoa-and-black-beans/detail.aspx) that I usually have stocked in the freezer and topped it with a very generous amount of fresh tomato salsa. Normally, that is where it stops and I love it like that. Right now where I am the avocados are just amazing, so I thought it would be good with this. Adding half of a ripe avocado cubed up was just the perfect idea! I ate it so quick, I forgot to take a picture of it, you'll have to imagine based on the recipe pic...

27g slow burn carbs, 15g healthy mono fats, 10g complete protein, 300 total kcal

:eating:

Made this and loved it. Tripled the garlic though. :shocking:

[Greco]

Veggie Lovers,

Today's dinner: Organic, mostly...

jasmine rice boiled in coconut milk and H20 - an experiment, a bit sticky but tasty

adzuki beans cooked in sauteed garlic, onions, peanut oil, crushed peanuts, a bit of sea salt,
and crushed tomatoes, spinach, still cooking...looking forward to
see how it works, another experiment.

Greco

[Cailin]

portabello mushroom cap pizzas:


clean out a giant mushroom cap (stem and gills)
brush gently with olive oil
fill cap with sauce (spaghetti/pasta/marinara- whatever you like)
top with cheese
or whatever toppings


place on a cookie sheet, or pan lines with aluminum foil (easy clean up) under the broiler for about maybe 10 minutes, until cheese has a nice crust and is bubbly

[Greco]

Farmer's Market pick-ups:

for dinner a salad of heirloom tomato slice to medium wedges, a blond cucumber(that's what they called it looks like a very light green cucumber), and green scallions a bit of sea salt, ground pepper, and extra virgin olive oil...delicious folks, delicious light and all organic.

and my green smoothie, well had that this morning after my beach run...great day...meeting some warm, and friendly folks...really I should get out more...smiling.

Greco

[Greco]

Green smoothie this morning.

Now for lunch/dinner: Organic

angel hair pasta

sauteed in coconut oil shiitake mushrooms, the last of the heirloom tomatoes, olives, sweet chilies, spinach...time to cook!

veggie lovers enjoy your Sunday, Greco

[Laerkin]

Sassies of BFP!

I am taking the terrifying leap of starting my own company. It's called The Crispy Sage, and it launches later this summer.

I've got the blog up and running, and I'm all over social media. I will be offering vegan meal plans, vegan cooking coaching, and a ton of other services.

It would be such an honor to have all of you check it!

Here are some details! YAY!

The Crispy Sage:
Website (http://thecrispysage.com)
Facebook (http://facebook.com/TheCrispySage)
Twitter (http://twitter.com/TheCrispySage)
Pinterest (http://pinterest.com/crspysage/vegan-gastronomy/)


So skeery.......

[Greco]

Terrfic Laerkin! Much success to you...to know a vegan food/lifestyle website by one of our own is inspiring.

All the Best, Greco

Sassies of BFP!

I am taking the terrifying leap of starting my own company. It's called The Crispy Sage, and it launches later this summer.

I've got the blog up and running, and I'm all over social media. I will be offering vegan meal plans, vegan cooking coaching, and a ton of other services.

It would be such an honor to have all of you check it!

Here are some details! YAY!

The Crispy Sage:
Website (http://thecrispysage.com)
Facebook (http://facebook.com/TheCrispySage)
Twitter (http://twitter.com/TheCrispySage)
Pinterest (http://pinterest.com/crspysage/vegan-gastronomy/)


So skeery.......

[Greco]

So, this was very tasty...I experiment a lot and want to share some additional info on this dish

I added first garlic crushed, scallions, the mushrooms, carrots coarsely chopped, cilantro finely chopped,
spinach then added 1/4 teaspoon of raw organic honey...

boiled the water for the angel hair, threw those in for 3-4 min then drained, cool H2O, back in warm pot with a bit of olive oil...

saute was ready, and I added some of the angel hair pasta to these ingredients mixed and about 1min later it was ready.

It all took about 30mis without rushing, except of course I was hungry. It was delicious and visually appealing, a must for me.

Now with Laerkin's new website my experimentation with have some new ways of doing this vegan cooking. Looking forward to checking out her new website.

The rest of the angel hair pasta I'll take for lunch tomorrow with a salad.

Greco
Green smoothie this morning.

Now for lunch/dinner: Organic

angel hair pasta

sauteed in coconut oil shiitake mushrooms, the last of the heirloom tomatoes, olives, sweet chilies, spinach...time to cook!

veggie lovers enjoy your Sunday, Greco

[Chancie]

portabello mushroom cap pizzas

<snip>

Oh boy, this sounds delicious!

I am definitely trying this idea!

I might try adding the other toppings we like.

[SmoothButch]

I've made it over 160 days being vegetarian (no meat/fish) and going strong!

[Laerkin]

Partially because my cooking is so awesome (other than the okra curry coins I made this morning?), right???

Congrats, boo! :D

I've made it over 160 days being vegetarian (no meat/fish) and going strong!

[Greco]

Green smoothie for breakfast, and lunch no salad today for lunch...

Yesterday's angel hair pasta...I added first garlic crushed, scallions a lot, then heirlooms tomatoes coarsely chopped a lot of them, cilantro,
spinach then added 1/4 teaspoon of raw organic honey...and today I added blueberries to this saute...

boiled the water for the angel hair, threw those in for 3-4 min then drained, cool H2O, back in warm pot with a bit of olive oil...

saute was ready, and I added some of the angel hair pasta to these ingredients mixed and about 1min later it was ready.

It looked beautiful...and I enjoyed the blueberries in the saute...not mushy, but kind of crunchy and tasty.

Tomorrow? Who knows...we'll see what I still have in the fridge.

regards veggie lovers, Greco



Greco

[Greco]

Hi Veggie Lovers,

Ok, today I had an idea...why not put my heirloom tomatoes, and broccoli into my smoothie for dinner...

Alright, so I took frozen organic broccoli, cut several tomatoes and steamed them...the heat brings out the most nutrition out of the tomatoes, and the broccoli...as soon as the broccoli was no longer frozen, and the tomatoes a bit soft I put them into the blender...

16oz of filtered H2O, 2 bananas, chia seeds, spinach, yes my blueberries, then the tomatoes, and broccoli...2 tablespoons of my green powder as well, blend, blend, blend...taste...delicious, a bit crunchy...and its pure love of the Sun, and Mother Earth for my body, mind, and spirit...Christ, I sound like a commercial...smiling, really satisfying, easy, cool in this Summer heat...not to mention nutritious.

And I have enough for tomorrow's breakfast...enjoy your evening, Greco

[kittygrrl]

Berry Berry Good Morning Smoothie

2/3 c strained plain yogurt/greek yogurt
1/2 c (about) almond milk
2/3 c blueberries/mixed fruit (frozen/fresh)
1/4 c strawberries (fresh)
1 banana (frozen/fresh)
1 cup + organic baby spinach
1 tsp raw honey
1 tsp vegan protein powder (plain) *optional!

Add to blender & whirl til it's smooth. Add almond milk to thin. Serve w/ sprig of mint, it's a beautiful thing..

[MysticOceansFL]

Interesting, I've been making breakfast smoothies for a long time this one you posted I like. I make fruits and veggie ones, I'm not a vegetarian by any means I just do it to stay healthy.





Berry Berry Good Morning Smoothie

2/3 c strained plain yogurt/greek yogurt
1/2 c (about) almond milk
2/3 c blueberries/mixed fruit (frozen/fresh)
1/4 c strawberries (fresh)
1 banana (frozen/fresh)
1 cup + organic baby spinach
1 tsp raw honey
1 tsp vegan protein powder (plain) *optional!

Add to blender & whirl til it's smooth. Add almond milk to thin. Serve w/ sprig of mint, it's a beautiful thing..

[SmoothButch]

I've made it over one year now being a vegetarian!

[cricket26]

http://www.marthastewart.com/334014/carrot-apple-juice

[Equinox]

I am looking for a good veggie burger recipe. I want something hearty like a "Garden Burger" something easy with nuts and gains. I am tired of the black bean combos. But I know if I can't put it together easy I won't do it. Is that confusing or what? :)

[nycfem]

Way to go! It gets easier and easier with time!


I've made it over one year now being a vegetarian!

[SmoothButch]

Way to go! It gets easier and easier with time!

Thanks! I agree, it hasn't been all that difficult. :)

[Asari]

I'm vegan for 3 years now and cooking for my roommates since september (they enjoy their vegan lunch and rarely eat meat/fish in general since we moved together but I'm not forcing them to go vegetarian/vegan).
Sometimes I even forget that people eat meat and get really confused when I go to the supermarket. :lol2:

[veganswitch]

I have finally gotten motivated to make a vegan cheese.
For the recipe I found I have to make rejuvelac. I am using soft wheat berries to make it. It's a fermented drink using the water that has been used to help sprout the wheat berries.

I will update on my level of success OR failure! I will be using cashews to make Chevre ( there is suppose to be an accent mark above the first e but I cannot find it) which is traditionally made from goat's milk. The recipe uses rejuvelac. Wish me luck!

The recipe comes from the amazing book The Non Dairy Formulary. This book is a great investment if you want to experiment with vegan "cheeses".

[kittygrrl]

Sassies of BFP!

I am taking the terrifying leap of starting my own company. It's called The Crispy Sage, and it launches later this summer.

I've got the blog up and running, and I'm all over social media. I will be offering vegan meal plans, vegan cooking coaching, and a ton of other services.

It would be such an honor to have all of you check it!

Here are some details! YAY!

The Crispy Sage:
Website (http://thecrispysage.com)
Facebook (http://facebook.com/TheCrispySage)
Twitter (http://twitter.com/TheCrispySage)
Pinterest (http://pinterest.com/crspysage/vegan-gastronomy/)


So skeery.......

Your website is amazing, ty for sharing..i love it:hk30:

[feminality]

I a fellow Vegan thought I should bump this Thread ... I have an elderly Mother who REFUSES to eat Vegan. She was brought up with the belief that if there was no meat on the table it wasn't a meal ...No such thing as Pasta with out a meat sauce , or sausage .. Just because a Salad has Nuts and Soy cheese ...its not a meal with out MEAT ... I some times get away with doing Chilli with veggy crumbles and just tell her its hamburger ... doesn't work all the time . sooooooo its truly hard for me . I am a animal activist... No circuses... am a member of PETA ... I sure talk the talk ... but days where the guilt creeps in because I can't avoid not walking the walk ... anyways .. have a wonderful day *S*

[veganswitch]

Today I experimented and made two vegan cheeses and a vegan bread pudding. As usual I didn't follow the recipe exactly and had to use balsamic vinegar instead of white wine vinegar. The recipes I used came from the book
The Non-Dairy Formulary I used a recipe that called for soy milk and it was very , very easy to make and it tastes delicious.

The bread pudding I made was leftover french bread rolls and I used soy milk and raisins, brown sugar and vanilla beans. I felt today was :goodluck: and I am excited to try variations of the basic recipe.

Yes to being vegan!

[vagina]

Any takers?

http://sd.keepcalm-o-matic.co.uk/i/keep-calm-and-make-love-to-a-vegan.png

http://1.bp.blogspot.com/_aLCWjQfY8Ck/TUM-5XgwKkI/AAAAAAAAAB4/2pF1m9kegvw/s1600/AdVeganLover.jpg

[Greco]

Veggie Lovers,

Well, looks like Annie's with be one processed item I won't be eating anymore, because of the cheese I limited use of this, but now forget it...here's an article I was surprised by...

http://www.naturalblaze.com/2014/09/annies-sells-out-to-gmo-giant-general.html


loving being vegan, Greco

[Galahad]

I've been wondering about vegan mayonnaise. If there is a good brand or not. It's a bit pricey for the few things I need it for so I wanted to make sure what to look for. Mostly it's for garbanzo and pickle relish sandwiches. Love them.

[veganswitch]

http://www.hamptoncreek.com/ goes mainstream. I think you can buy this stuff at Walmart if you shop there and possibly Target. I bought a huge jar of it at Costco for $4.00 and its good.

[kittygrrl]

discovered golden berries, absolutely delightful

[Medusa]

I had to go back and search out this thread!

ALL RECIPES WELCOMED!

In the last 70 days, I have reduced my meat consumption to almost nothing. Literally taking it from meat at every meal down to having meat once a week (and sometimes less). I hope this is not triggery to anyone and I apologize if this post is out of place here. (and this doesn't mean that I am never eating meat, just that it is significantly less than it was)

My goal is to become completely vegetarian.

Since losing my Gracie, I am having a psychological block with consuming meat and have *really* noticed how much better my digestion is and how much better I feel with relying on a mostly-vegetarian diet.
I have even made myself try things I NEVER would try before like Morningstar veggie patties, black bean burgers (HOLY HELL, these are DELICIOUS!!), quinoa, and even butternut squash (never would try it before because the shape of it freaked me out! LOL)

I've been really focusing on eating a huge variety of fruits and vegetables and finding creative ways to get protein. I'm still in love with eggs and that one is going to be hard to give up but we shall see.

I feel amazing. I'm sleeping better. My skin looks amazing.

[cinnamongrrl]

I was perusing the thread...and found a link to a list of companies owned and operated by the GMO kings themselves, Monsanto.

Sadly, one of their companies is Morningstar, which makes very tasty meat alternatives. I had heard previously from a vegan client of mine that their products were not of good quality.

All I can say is that this reaffirms my current and growing thought that everything we consume should be homemade or as close to it as possible. Our government obviously isn't going to protect us from GMOs and other harmful products. The FDA is now tucked comfortably into big corporate pockets. I know for a fact (from talking to local soybean farmers) that if they want to grow a commercial crop they are MANDATED to use Monsanto's poisoned, altered seeds or they can't sell it with FDA approval. What kind of bullshit is that??

I couldn't copy and paste the list so here's a link (http://www.realfarmacy.com/printable-list-of-monsanto-owned-food-producers/#!prettyPhoto) instead

I found this thanks to Greco's post about Annie's selling out to General Mills, which is owned by...you guessed it...Monsanto.....

I'm going to get a little soap boxy here:

Our government has shown that they really don't care what chemicals and toxins are thrown into our food supply. But they throw up their hands in surprise when thousands are struck with Alzheimer's, cancer, autism and on and on.

We have to advocate for ourselves. We have to vote with our dollars. Because that's the only thing that truly matters to these people. The only sway we have is by choosing to buy or choosing not to. Whether it be genetically modified food, or products that use unnecessary and unrecyclable packaging. It all requires a first step.

I have also learned that "organic" is not even necessarily organic. Because the FDA has approved hundreds of chemicals that THEY deem to be in the guidelines of "organic".

I know this has turned into a bit of a rant, but it weighs on my mind. For inspiration, guidance and information, I would suggest reading No Impact Man. The author imparts a great deal of wisdom. I learned things that really turned the world on it's ear in my eyes. Educating ourselves is the first step to changing this broken system. Using our voices is the second.

My mother always said "one person can only do so much". To which I added (as a snarky teenager) "then do all you can." In my eyes, people need and deserve to be informed of what our government is doing. All my life, I blindly and naively believed that the FDA would protect us. Because that was their job. We clearly have to protect ourselves.

End rant.

[Medusa]

Oh noooo…..Not Morningstar!!!

CRAP.

I guess that means I need to find a really good recipe for delicious black bean burgers ands tart making them myself. And really, I don't mind, at least then I would know what was going in it!

[Femmadian]

[Content note: Somewhat graphic discussions of bodies and their functions! A little gross, but human!]


Yay, Medusa! Good for you! I'm happy for you that it's having such a positive effect on your life already and I wish you the best of luck in your journey. We all go at our own pace and any reduction in meat consumption is a positive thing! :)

As an aside, as I was reading your post I thought to myself: what a great legacy for Gracie to leave behind in your life. I completely understand what you mean about the mental block and, at the risk of sounding preachy, I think that it's a great way of honouring her memory. :)

I started my own path to vegetarianism thirteen years ago and have been completely vegetarian (lacto-ovo (http://www.uvic.ca/services/food/assets/docs/Vegetarian_EatingGuidelines.pdf)) for eight of those thirteen. It's a gradual process and I think it was kinder to my body than going cold turkey (pun kind of intended)! I don't know if I could ever go full-on vegan as I like the occasional egg and love my dairy and haven't found satisfactory substitutes for either yet. I originally started cutting out meat for philosophical reasons, but I'm pleased to have noticed the incidental health benefits as well along the way.


[Body stuff]

Going veg does aid in the speed and ease of digestion! It was one of the first things I noticed too, heh. Vegetarians do have a decreased risk (http://www.medscape.com/viewarticle/763435_2) of developing colitis, IBS, and colorectal cancer (among other things) and I know from personal experience that we have more, ahem, "efficient" digestive symptoms when on a leafier diet. :rolleyes:

Personally, just a few things I have observed: I have very strong and healthy hair and nails compared to my (biological) family members who eat meat. I am also rarely sick and when I am, antibiotics and other medications seem to have be more potent and effective on my system than theirs (to the point that they've even commented on it). It makes me wonder about the implications for antibiotic-resistant pathogens when we're unknowingly being exposed to so many over-prescribed animals (and the implications for healthcare!), but I digress. That's just my own anecdata. The effect on my skin is a bit harder to pin down for me for various reasons. I do take omega-3 supplements and drink green tea to help with that. The tea especially is what I notice a big difference with, especially with hair, nails, and skin. I'm pretty lucky in that I can find locally green tea (http://www.redrosetea.com/00366.aspx) which is produced without pesticides. Just as an FYI for Canadian tea-drinkers, Red Rose is the only (http://www.cbc.ca/news/canada/pesticide-traces-in-some-tea-exceed-allowable-limits-1.2564624) brand out of the top 10 which does not use pesticides.

The biggest change for me, and the one which I am happiest about and was most welcome, was the effect it had on my cycle. I had always had very painful, long, heavy cycles ranging from 9-12 days every month and it was to the point of being disabling and causing me to miss time from school and work and though I noticed little changes here and there as I gradually cut meat types out (beef was the first, fish was the last), I noticed a HUGE difference when I finally cut out chicken. Like, immediately, as in the very next cycle. The pain is still there but nowhere near as bad (and I've learned to reduce my dairy and caffeine intake the week before to help with that as well) and it's maybe a third of what it once was by all measures and for that I am truly, eternally grateful. Both my mother and maternal grandmother struggled with this same issue for years and years until they both had to undergo hysterectomies for severe hemorrhaging and ovarian cysts in their 30's and 40's, respectively, so if I can help mitigate that or at least reduce symptoms in any way, then you bet your butt I will. :|

Even a lifetime supply of the most lovingly and deliciously prepared butter chicken from my favourite Indian restaurant could never tempt me into giving that up!!!

[/end personal body stuff]

I wish there was greater emphasis on the health benefits for women when talking about vegetarianism/veganism - not in a concern-trolling way that puts more pressure on women to lose weight or change their bodies (or shames them through diet as yet another thing someone else thinks they are doing wrong), but rather from more of an overall harm-reduction model. I think it's worth talking on a societal level about the way that certain animal products and especially the hormones they're injected with affect the female bodies specifically of the people who consume them, especially young girls as they near puberty! We know so little and I wish there was more focus on this.
[/soapbox]

Anyway, blah blah blah… back to your original point! Noms! :eatinghersheybar:

I think that one of the great side effects of being veg is that it forces you to expand your food horizons. I would never have touched an avocado or a portobello mushroom sandwich before going veg and now I love them! It dragged my then rather limited palette kicking and screaming towards a more balanced way of eating. It was either that or live on bread and bananas 24/7. :p

Indian restaurants are your friends. There are so many great meat-free options to try! Also, some traditional Chinese restaurants are good as well as they also tend to be low on meat content in their menus. I tend to stick with Indian though for the added flavour and the use of paneer (http://www.thekitchn.com/cooking-with-fresh-indian-cheese-paneer-ingredient-spotlight-166530) in just about everything as a meat substitute. My favourite local Indian restaurant is always happy to substitute just about anything with it and I mentally thank them every day for introducing me to it. It's a great way to get your protein and to me, it tastes so much better than I ever remember any meat ever tasting (never mind tofu)!

So, you asked for recipes! Pinterest is currently my number one source for vegetarian recipes, though your mileage may vary. Now, I'm not sure how familiar you are with it or how much you use it (if at all), but I find it helps having a visual of what I'm getting myself into and I like being able to bookmark/"pin" it to my own recipe board to try later on. I'm not sure what your tastes are but here (https://www.pinterest.com/alliek321/vegetarian-food-porn/) are (https://www.pinterest.com/ornaross/delicious-veggie-food/) a (https://www.pinterest.com/brwnmccrthy/vegan-vegetarian-food-porn/) few (https://www.pinterest.com/food52/vegetarian-recipes/) vegetarian (https://www.pinterest.com/joshcheryl/vegetarian) boards (https://www.pinterest.com/allrecipes/vegetarian-recipes/) with (https://www.pinterest.com/eatingwell/delicious-easy-vegetarian-recipes) plenty (https://www.pinterest.com/cookinglight/quick-vegetarian-recipes/) of (https://www.pinterest.com/ohmyveggies/vegetarian-cooking/) recipes (https://www.pinterest.com/speckandstone/vegetarian/) to (https://www.pinterest.com/fashiondict8tor/vegetarian/) whet (https://www.pinterest.com/fashiondict8tor/vegetarian/) your (https://www.pinterest.com/buzzfeedfood/very-vegetarian/) appetite (https://www.pinterest.com/gawkerverse/vegetarian-recipes/) (sorry about that unfortunate butternut squash image on the third one). If you click on the individual picture, most of them have a recipe listed below the image when it magnifies and/or a link to the site which does have the recipe and additional information about it listed for you.

If you're looking for something to satisfy a sweet tooth after dinner and are leaning towards veganism, there (https://www.pinterest.com/rachelcotterill/vegan-desserts/) are (https://www.pinterest.com/princesskemit/vegan-desserts/) plenty (https://www.pinterest.com/kncaballero/vegan-desserts/) of (https://www.pinterest.com/judithkingsbury/vegan-dessert/) delicious (https://www.pinterest.com/papastevesraw/vegan-desserts/) options (https://www.pinterest.com/lmachell/vegan-desserts/) to (https://www.pinterest.com/adamsai/vegan-desserts/) be (https://www.pinterest.com/PurpleGypsyGoat/vegan-desserts/) had (https://www.pinterest.com/eatmoveinspire/raw-vegan-desserts/).

I've also recently stumbled upon "Domestic Sluttery (http://www.domesticsluttery.com/2009/03/about-domestic-sluttery.html)" which, while the name raises an eyebrow for me, had a refreshingly flip and irreverent attitude about so-called domestic pursuits (cooking among them) against the din of the recent explosion of "domestic goddess"-type websites as of late. They've since stopped updating but I like pouring over their archives. They have a great little 101 post (http://www.domesticsluttery.com/2013/04/vegetarian-meat-substitutes.html) about some of the more common meat substitutes and had a regular feature for about a year called Sluttishly Vegetarian (http://www.domesticsluttery.com/search/label/Sluttishly%20Vegetarian) which I found to be endearing as well as helpful.

Anyway, hope that gives you some ideas! There's a lot to choose from depending on what you're looking for. I wish there had been these kind of websites around when I first started. It would have saved me from raiding the pasta aisle at the supermarket in the early days. :rolleyes:

I'm curious - is Jackhammer coming along for the journey too? I know I would have killed to have a veg-friendly person under the same roof when I was in the early stages. So many of the recipes I found then made more food than one person could eat in a week! It's nice to have someone to force feed your experiments to (I mean, cook for). Hope she likes tofu. :p

Good luck! :canadian:

[Medusa]

Oooohhhh!!! I love a….forgive the pun here…a good *meaty* post!! ROTFLMAO!


Im about to get TMI up in here so please fast forward if you are squeamish!


Femmeadian- Thank you SO SO much for mentioning the cycle aspect. It has me thinking of hormones and such and wondering if maybe I'm not being paranoid or overly observant when I say that I truly thought I was on the path to PCOS just based on the beard I've been trying to grow the past couple of years! Seriously, black hairs sprouting up on my chin all over the place!! I know that as women age this is sometimes just a thing that happens but in the last 10 weeks, I have noticed that I am not plucking 1/10th of the hair I used to pluck.
Also, the last 2 months cycles have been a breeze compared to what I used to go through. Much less cramping, much lighter flow, better sleep, not as moody, etc. I have been wondering if it was just a minor depression due to losing our Gracie (where I just felt numb and therefore everything seemed not to be as intense as before) but I am seriously thinking it's the meatless living.

The meatless stuff has definitely meant more veggie roughage in my diet and they are now calling me the "super pooper" at work because I'm in there twice a day!! ROTF!

And TRUTH TRUTH TRUTH on expanding the food horizons!! I have discovered that I like a great many things that I refused to try before i.e. quinoa and feta cheese to be 2 of the biggest. It has helped break the monotony of drive-thru bullshit (which I also haven't had in over 10 weeks!) and has given me a LOT of new enthusiasm to cook for us and stop buying processed bullshit.
Jack isn't going to go completely vegetarian but I do have to give her props and say she is almost there and hasn't minded the burritos made with beans or eggs instead of our usual chicken. She's been a super trooper!!

We even made a date one Saturday several weeks ago and stood in the middle of the kitchen getting rid of crap food. Anything that was stale, half-eaten, packed with sugar, nothing but junk, or triggery was tossed. I did take a huge bag of food that was still sealed to a lady I work with and made a "snack basket" for the office with packages of Oreos, chips, candy, and Pop Tarts that we were no longer going to be eaten. They LOVED it and it alleviated my guilt about tossing edible food away.

I'm going to take your advice and get on Pinterest for veggie-friendly recipes. I've pinned a few but I thought looking for websites solely devoted to vegan cooking would be easier (it wasn't!!) so back to Pinterest I go. I did find some pretty yummy looking recipes and even tried the balsamic-glaed brussels sprouts and they were fucking *delicious*.

I ended up eating shrimp today at lunch due to a weird and not-often-felt craving but ended up leaving about half of them on the plate. Gnoshed down on some string beans and rice and a delicious salad with that yummy ginger dressing you can find at many hibachi places :)

[Medusa]

Ok y'all, I'm going to experiment with a black bean burger recipe I found online. I'll post back when I see how the results come out :)

[Femmadian]

Do let us know how the burger turns out! I'm curious myself! I still hate beans but I think I might be open to convincing... :p

I am so glad that Jack is so supportive. That's awesome! I think it surprises some people how good some of the alternatives or just the overall meatless meals can be. The obstacle to discovering that is an open mind (and an open mouth, heh). A friend of mine who is not veg but is a chef in one of the more popular restaurants where I live that is known for doing veg-friendly substitutes, remarked once that meat is mostly there to just take on the flavour of whatever it's cooked with. Seems a simple thing to observe but it really made me think! She elaborated by saying that if you can get the texture and the temperature right, then the rest will take care of itself. That's something I've tried taking forward with me in my own kitchen-related experiments and so far it has served me well! :)

Oh, and after being intrigued by some of the things you mentioned, Medusa (I'm so glad I'm not the only one who noticed these things!), I did some digging for some actual medical sources beyond some of the blog posts you typically see online (like journals, that sort of thing) which touched on how a vegetarian or vegan diet might affect the female body specifically and though a lot of what I found was guarded behind a paywall (:(), I did (http://ajcn.nutrition.org/content/70/3/549S.full) find (http://www.pcrm.org/pdfs/health/medstudents/Diet%20and%20sex-hormone%20binding%20globulin%20dysmenorrhea%20and% 20premenstrual%20symptoms.pdf) a (http://ajcn.nutrition.org/content/43/1/37.full.pdf+html) few (http://journals.cambridge.org/download.php?file=%2FBJN%2FBJN107_02%2FS0007114511 002923a.pdf&code=344f01db652cc2310244640216120c97) for anyone who might be interested! :glasses:

[Medusa]

Alas I didn't try my black bean burger recipe today (got busy cleaning out all the clutter in my office) but I did decide to put on a huge pot of pinto beans.

What can I say? I'm a bean lover!

We'll have my Pappy and Pops over tomorrow afternoon for beans and cornbread and then I'll drain off some of the juice and mash up some of the leftover beans so I can have bean burritos on my low-carb tortillas this week.

I'm actually really enjoying getting creative about getting protein without meat!! It's gotten me excited about cooking in a way that I haven't been in a good long while. For example, I made a smoothie this morning with a banana and some greek yogurt but opted to add a little PB2 powder (it's like powdered peanut butter but without all the sugar) since it has 5g of protein and only 45 calories for 2 tbs.
I'm still relying on eggs quite a bit for protein but I'm finding that some of my favorite veggies have good protein as well. Still exploring different foods and loving it!

I am NOT missing the gastrointestinal distress I used to get from eating certain meats. Any greasy meats like sausages or heavy amounts of red meat used to really do a number on my guts. I felt like it was taking 3 and 4 days to digest certain things and I'd be farting like a rocket and feeling gross the entire time!! LOL

[Medusa]

Yanno? Since I posted in here back before Christmas I am STILL on the (mostly) vegetarian train. And when I say "mostly", I'm saying that 95% of my diet is now meatless.
I try to avoid meat as much as possible these days and have only had it a handful of times since October. I'm not missing it much. Truly!

I've gotten super creative with meals and am really enjoying burritos piled with beans and veggies, pizzas made with english muffins and sundries tomatoes, "burgers" made with black beans, and even TVP as a replacement in spaghetti sauce and chili.

Question for folks: I've seen a fair amount of recipes on Pinterest for eggplant dishes and veggie lasagna. I am looking for a REALLY GOOD veggie lasagna that you have tried or made that has a white sauce like parmesan and incorporates zucchini and carrots. Anyone?

[DapperButch]

Yanno? Since I posted in here back before Christmas I am STILL on the (mostly) vegetarian train. And when I say "mostly", I'm saying that 95% of my diet is now meatless.
I try to avoid meat as much as possible these days and have only had it a handful of times since October. I'm not missing it much. Truly!

I've gotten super creative with meals and am really enjoying burritos piled with beans and veggies, pizzas made with english muffins and sundries tomatoes, "burgers" made with black beans, and even TVP as a replacement in spaghetti sauce and chili.

Question for folks: I've seen a fair amount of recipes on Pinterest for eggplant dishes and veggie lasagna. I am looking for a REALLY GOOD veggie lasagna that you have tried or made that has a white sauce like parmesan and incorporates zucchini and carrots. Anyone?

So funny you are mentioning eggplant dishes when I am sitting here eating eggplant parmesan (vegan cheese) that TF made! It's awesome. She doesn't do dairy, so I don't know if she can recommend a good white sauce, but she does make a great red sauce veggie lasagna!

[MsTinkerbelly]

Yanno? Since I posted in here back before Christmas I am STILL on the (mostly) vegetarian train. And when I say "mostly", I'm saying that 95% of my diet is now meatless.
I try to avoid meat as much as possible these days and have only had it a handful of times since October. I'm not missing it much. Truly!

I've gotten super creative with meals and am really enjoying burritos piled with beans and veggies, pizzas made with english muffins and sundries tomatoes, "burgers" made with black beans, and even TVP as a replacement in spaghetti sauce and chili.

Question for folks: I've seen a fair amount of recipes on Pinterest for eggplant dishes and veggie lasagna. I am looking for a REALLY GOOD veggie lasagna that you have tried or made that has a white sauce like parmesan and incorporates zucchini and carrots. Anyone?

You can make white sauce with unsweetened Almond milk, and use grated garlic and a little basil in an oil base to start your rue. If you use eggplant, salt it after slicing and set it aside to "weep" out some of the liquid before cooking, or your lasagne could become watery.

[Medusa]

So funny you are mentioning eggplant dishes when I am sitting here eating eggplant parmesan (vegan cheese) that TF made! It's awesome. She doesn't do dairy, so I don't know if she can recommend a good white sauce, but she does make a great red sauce veggie lasagna!

Hook me up with a recipe!!!

I have only had eggplant one other time in my life and I don't remember being disgusted by it so I'd like to incorporate it if I can!

[DapperButch]

Hook me up with a recipe!!!

I have only had eggplant one other time in my life and I don't remember being disgusted by it so I'd like to incorporate it if I can!

It is freakin' awesome, even with the vegan cheese (I'm sure you can substitute the real stuff). She is going to PM you with the recipe. :goodluck:

[tantalizingfemme]

Yanno? Since I posted in here back before Christmas I am STILL on the (mostly) vegetarian train. And when I say "mostly", I'm saying that 95% of my diet is now meatless.
I try to avoid meat as much as possible these days and have only had it a handful of times since October. I'm not missing it much. Truly!

I've gotten super creative with meals and am really enjoying burritos piled with beans and veggies, pizzas made with english muffins and sundries tomatoes, "burgers" made with black beans, and even TVP as a replacement in spaghetti sauce and chili.

Question for folks: I've seen a fair amount of recipes on Pinterest for eggplant dishes and veggie lasagna. I am looking for a REALLY GOOD veggie lasagna that you have tried or made that has a white sauce like parmesan and incorporates zucchini and carrots. Anyone?

Here is a good basic recipe for a white sauce:

http://www.veggieful.com/2013/01/vegan-white-bechamel-sauce-recipe.html

[Medusa]

Vegetarian check in!

STILL loving it! I did eat a couple of small pieces of chicken last weekend (like bite-sized) but got zero satisfaction taste-wise. Otherwise, I've been on my veggie-product train.

I did discover that one of the grocery stores in town carries every Morningstar product they make and I kinda went fucking crazy getting all of them. I even found some veggie pizza's by Amy's brand and can't wait to try them. Still trying recipes and what-not and different ways to get my protein for the day.

The other night I needed to get a few more calories and protein so I put a couple of tablespoons of PB2 powder in a vanilla Greek yogurt and it made a peanut butter mousse. DELICIOUS.

We are getting supplies to build another raised bed in a couple of weeks and I will be planting a ton of squash and zucchinis along with tomatoes, lettuce, peppers, and various herbs.

p.s. Feeling GREAT!

[clay]

Have you seen the new Cheerios with ancient grains in it? It is 11 gms. Of protein! Is this something you can possibly try..for added protein....just wondering........

[Gemme]

Steve Harvey had Traci D. Mitchell on today and she showed some really good alternatives to pasta. While not all of them are vegetarian, there are some good ideas here.

Pastabilities (http://www.steveharveytv.com/pastabilities/)

[Galahad]

I haven't read this for a bit so it may be here. I've been making a wonderful black bean and chocolate vegan smoothie. Very healthy and easy way to get protein. I think I found it on a site with a title something like F. Y. it's vegan. It has black beans, cocoa powder, molasses, hemp or almond milk and I usually stick in half a frozen banana. It is so very good. I never crave chocolate milkshakes or ice cream anymore.

[clay]

Quaker instant oatmeal makes one that is high in fiber....and another one makes a higher protein one...that yields 10 Gms. Protein. Both come in a variety of flavors....maybe some possibilities to increase protein and/ or fiber for you!

[Greco]

Today's lunch, dinner...

Soup: organic ingredients

carrots, turnips, butternut squash, onion,
purple potatoes, celery

garlic, Tbl of olive oil, spinach, kale...

slow, slow cooked...blended carrots, turnips, potatoes
when soft, put them back in pot then added kale and spinach for 5mins.
Delicious. Froze some for week.

Green smoothie of course.

Greco

[kittygrrl]

just a little bit shocked and upset with some vegans on facebook...I took exception to a cartoon posted about witches eating children (a vegan Halloween joke, I was told) which I said wasn't at all funny, and quite offensive..doesn't the world have enough of misogyny, and ignorance??, Why perpetuate horrid, mean little myths???? For the sake of vegan fun I was told, and then asked by many, that I should put a broomstick up my bottom if I couldn't join in their idea of fun..if this is the state of veganism, the world is so much poorer for it:seeingstars:

[SmoothButch]

This February is my three year anniversary of becoming vegetarian.

[kittygrrl]

http://www.ebfarm.com/sites/default/files/japanese-power-bowl-5.jpg

[kittygrrl]

Have you seen the new Cheerios with ancient grains in it? It is 11 gms. Of protein! Is this something you can possibly try..for added protein....just wondering........

Haven't seen this but I'm definitely going to look for it!

[kittygrrl]

Homemade Almond Milk

3/4 c almonds
2 c spring water
2 organic dates (Please remember to take out seeds!!)
1/2 tsp vanilla (optional)
pinch sea salt

With almonds cover with water and soak overnight or a bit longer if you can.
Next morning drain water from almonds and put into blender. Add dates, 2 c. spring water, vanilla and pinch of salt. Blend for 30-45 seconds. Strain in nut bag or cheesecloth into bowl. Please squeeze bag with clean hands! Refrigerate and use within 3 days. With left over nut meal, spread on dehydrator tray or cookie sheet and dry in oven. Grind in coffee grinder and then use as almond meal, in muffins, cake, bread.

[kittygrrl]

1 Avocado sliced w/squeeze of lemon
2 pieces whole grain toast
salt & pepper
hot sauce

3 Toast bread (between kisses)
4 Halve your Avocado. (Let him squeeze lemon on both halves)
5 Arrange on his bread (first) then yours
6 Salt & pepper each
7 Shake as much hot sauce as you dare
8 Cut each slice diagonally
-Feed him a slice
then a kiss..then you have a bite..then another kiss..forget who's slice is who's :heartbeat:

[EnderD_503]

1 Avocado sliced w/squeeze of lemon
2 pieces whole grain toast
salt & pepper
hot sauce

3 Toast bread (between kisses)
4 Halve your Avocado. (Let him squeeze lemon on both halves)
5 Arrange on his bread (first) then yours
6 Salt & pepper each
7 Shake as much hot sauce as you dare
8 Cut each slice diagonally
-Feed him a slice
then a kiss..then you have a bite..then another kiss..forget who's slice is who's :heartbeat:

Nice, my partner often eats avocado and sriracha sauce on toast for breakfast. I like the avocado with toast but not so keen on the sriracha combo. Don't think either of us have ever tried any lemon juice on it though, might give it a shot!

Since its the most recent thing I've cooked, will share my lasagna recipe for anyone interested:

12 lasagna noodles (4 per layer)
1 can of tomato sauce
1 can of lentils
3-4 zucchinis (used yellow but any kind works) - sliced into rounds
1 container of mushrooms - sliced
3/4 to 1 pack of Daiya (mozzarella or cheddar)

Alternative to mushrooms: 2 red peppers (long slices) and 1 full yellow onion

Put all ingredients on all layers (except zucchini and and lentils which I just put on bottom and middle layers)
Cover with tinfoil
Bake in oven for 1.5-2 hours (at around 350-375F) or until fork can pass through easily

Usually makes about 6 large pieces (or 8 smaller pieces)

[EnderD_503]

Omg, went to Veg Fest today and there were so many great samples. Pretty much everything at the fest is vegan. I've really come to look forward to it now. We bought some new cheeses that were sold out last year from Zengarry. Also got to eat some awesome vegan mint chocolate ice cream made out of oats, pretty much the best vegan ice cream I ever tasted!

I think my highlights other than the ice cream were probably sampling Gusta (Montreal based) sausages and cheese...can't wait for them to start selling in stores here! Also had some Sheese cheese (Scottish vegan cheese company) that was ridiculously good!

Cashed in on a bunch of great deals, awesome day!

[kittygrrl]

Just take organic Medjool Dates and take out seed. Put little spoonfuls of natural organic peanut butter inside cavity of date-Seed 1 small apple or pear and slice neatly. Sprinkle with lemon or lime juice. Sprinkle with cinnamon. Store in glass container with cover for 2 days. Great Football snacks or anytime.

[kittygrrl]

1 c Watermelon
1 c (Chilled)Coconut Water

Place in a blender and mix for 30 seconds. Put in your Commuter cup and go-go-go! or Sip in shower after a work-out!

[Gemme]

Has anyone else tried the new Birds Eye Steamfresh Protein Blends? They make several different varieties and they are vegetarian (some may be vegan) and are excellent sources of fiber and protein.

I tried the Hawaiian blend and it was not bad. I've used it as both a side and the main protein/fiber source of the meal. They make several options (https://www.birdseye.com/vegetable-products/birdseye-steamfresh/birds-eye-steamfresh-protein-blends).

[clay]

Has anyone else tried the new Birds Eye Steamfresh Protein Blends? They make several different varieties and they are vegetarian (some may be vegan) and are excellent sources of fiber and protein.

I tried the Hawaiian blend and it was not bad. I've used it as both a side and the main protein/fiber source of the meal. They make several options (https://www.birdseye.com/vegetable-products/birdseye-steamfresh/birds-eye-steamfresh-protein-blends).

hey Gemme:
Yes, I have tried several of them. I love the Hawaiian, the Thai, & the Tuscan ones. I tried to eat the Asian one..BUT it is way too spicy for me...perhaps it has curry in it? Anywhoski, yes these are awesome & I can make about 3 meals out of them for myself....
Thanks for sharing them...:)

[kittygrrl]

1 Tbsp cooking oil
1 tsp cumin seed
3/4 tsp coriander seeds
3/4 tsp fennel seeds
Heat oil at medium heat add above spices and begin til slightly brown. Add
2 tsp grated ginger
1 tsp garlic minced
1 c diced bell pepper, corn, peas, carrot, finely chopped cauliflower-mixed together
Fry til slightly brown. Add
1/2 tsp garam marsala
1/2 tsp turmeric
1/8 tsp cayenne
1/2 tsp lemon juice
1/2 tsp raw sugar
Mix together well. Add
1 cooked and peeled potato
1/8 c (mashed)black bean or garbanzo
2 tsps. ground flaxseeds
1 Tbsp + w.w. bread crumbs
Mix well with veggie mix and mash slightly. Form patties and fry til brown on both sides.

Salad Portion
Layer (starting from bottom of salad bowl) as follows:
salad dressing
chutney
diced onions
radish
tomato
sliced cucumber
mixed greens
top with samosa potatoe patties
Cover with lid and refrigerate til lunch. At lunch remove patties and mix the contents of bowl and put patties on top. Enjoy

(Modified from Green Planet)

[kittygrrl]

http://www.americansoda.co.uk/media/catalog/product/cache/1/image/448x448/91eb5f3d97a70d4a3762da495c732fb0/l/e/lennylarry_cookie_raisin_500.jpg

[Gayandgray]

http://www.americansoda.co.uk/media/catalog/product/cache/1/image/448x448/91eb5f3d97a70d4a3762da495c732fb0/l/e/lennylarry_cookie_raisin_500.jpg

Oh wow! Where do you find these???????

[kittygrrl]

Whole Wheat Waffle (made with flaxseed egg and almond milk)
Homemade raw peanut butter
Earth Balance
Maple Syrup
Sliced Organic Strawberry & Banana

On hot waffle, melt Earth Balance Spread, then top with peanut butter and maple syrup. Arrange strawberry slices and banana on top and sides. Enjoy

[catlady]

http://www.americansoda.co.uk/media/catalog/product/cache/1/image/448x448/91eb5f3d97a70d4a3762da495c732fb0/l/e/lennylarry_cookie_raisin_500.jpg
I'm so lucky that I see these all the time in Rite Aid now :D I don't need to go to Whole Foods if I want a vegan cookie.

[kittygrrl]

yes, I know I have a toast anything obsession ..this one is pretty good considering no eggs!

Slices sourdough bread

1 c sweetened almond milk
1/4 c. almond butter
1 tsp. ground flaxseed
pinch of salt
1/2 tsp. vanilla
1/2 tsp. cinnamon
1 Tbsp. brown sugar or agave
pinch of nutmeg
Earth Balance or Coconut oil (for frying)
Maple Syrup
Sliced organic bananas & blueberries
Chopped pecans

Soak bread in almond milk mixture. Melt earth balance or coconut oil in pan under medium heat. Grill on one side until toasted. Flip and toast other side. Plate and dot with Maple Syrup. Arrange fruit on and around French toast slices. Sprinkle on chopped pecans. Serve hot.
(revised from Happy Pear)

[Orema]

A friend makes this often and I always enjoy it.

Ingredients:

1 Red Bell Pepper
1/2 Cup of Cashews
1/2 Cup of Water

Mix it in a Vitamix or something similar until smooth and creamy.

Eat it cold or hot. I like it hot with a touch of salt.

It's delicious.

[kittygrrl]

A friend makes this often and I always enjoy it.

Ingredients:

1 Red Bell Pepper
1/2 Cup of Cashews
1/2 Cup of Water

Mix it in a Vitamix or something similar until smooth and creamy.

Eat it cold or hot. I like it hot with a touch of salt.

It's delicious.

thanks Orema, sounds delicious!

[Medusa]

I'm getting back to my vegetarian ways after being off the wagon for the last several months. I will still occasionally enjoy a very rare steak but I really do enjoy my mostly-vegetarian ways when I'm on.

Tonight I'm just having a giant plate of vegetables (blackeyed peas, peas and carrots, onions sauteed in red wine and black pepper, and steamed spinach with a ton of garlic and lemon).

What's your favorite veggie plate combo?

[Shystonefem]

1 Tbsp cooking oil
1 tsp cumin seed
3/4 tsp coriander seeds
3/4 tsp fennel seeds
Heat oil at medium heat add above spices and begin til slightly brown. Add
2 tsp grated ginger
1 tsp garlic minced
1 c diced bell pepper, corn, peas, carrot, finely chopped cauliflower-mixed together
Fry til slightly brown. Add
1/2 tsp garam marsala
1/2 tsp turmeric
1/8 tsp cayenne
1/2 tsp lemon juice
1/2 tsp raw sugar
Mix together well. Add
1 cooked and peeled potato
1/8 c (mashed)black bean or garbanzo
2 tsps. ground flaxseeds
1 Tbsp + w.w. bread crumbs
Mix well with veggie mix and mash slightly. Form patties and fry til brown on both sides.

Salad Portion
Layer (starting from bottom of salad bowl) as follows:
salad dressing
chutney
diced onions
radish
tomato
sliced cucumber
mixed greens
top with samosa potatoe patties
Cover with lid and refrigerate til lunch. At lunch remove patties and mix the contents of bowl and put patties on top. Enjoy

(Modified from Green Planet)


Way too much work for me. Lol

[EnderD_503]

I'm getting back to my vegetarian ways after being off the wagon for the last several months. I will still occasionally enjoy a very rare steak but I really do enjoy my mostly-vegetarian ways when I'm on.

Tonight I'm just having a giant plate of vegetables (blackeyed peas, peas and carrots, onions sauteed in red wine and black pepper, and steamed spinach with a ton of garlic and lemon).

What's your favorite veggie plate combo?

Basically any veggies I sauté I mix with rice or pasta 95% of the time (or sometimes a hardier grain). Sometimes even throw them over some couscous or some roasted potatoes. But when it comes down to it bell peppers (mainly red or yellow) and mushrooms (mostly white, but can go brown, oyster, portobello, whatever) end up being the "bread and butter" of a lot of my meals. Then I'll throw in whatever else I have in the fridge with them, often onions and some kind of leafy green like kale or spinach, these days a lot of broccoli. My favourite beans to combine them with are usually brown lentils or chickpeas.

Also kind of depends on the season as well. Now that fall/winter is coming around, cabbage, squash and rutabaga shoot up the list :D

[Medusa]

Basically any veggies I sauté I mix with rice or pasta 95% of the time (or sometimes a hardier grain). Sometimes even throw them over some couscous or some roasted potatoes. But when it comes down to it bell peppers (mainly red or yellow) and mushrooms (mostly white, but can go brown, oyster, portobello, whatever) end up being the "bread and butter" of a lot of my meals. Then I'll throw in whatever else I have in the fridge with them, often onions and some kind of leafy green like kale or spinach, these days a lot of broccoli. My favourite beans to combine them with are usually brown lentils or chickpeas.

Also kind of depends on the season as well. Now that fall/winter is coming around, cabbage, squash and rutabaga shoot up the list :D


CABBAGE! YES! I often forget how much I love this one (even if it makes my intestines sound like Satan moved in).

Delicious boiled or fried and I love it as a steamed "wrap" with brown rice, peanuts, carrots, ginger, bok choy, and whatever else I have laying around.

[~ocean]

try using kimchi a spicy cabbage found in the Asain section to cook veggies and grains in ~ adds a lot of flavor :)

[EnderD_503]

CABBAGE! YES! I often forget how much I love this one (even if it makes my intestines sound like Satan moved in).

Delicious boiled or fried and I love it as a steamed "wrap" with brown rice, peanuts, carrots, ginger, bok choy, and whatever else I have laying around.

Haha, yeah cabbage can sometimes have an effect the next day shall we say :lol2: But worth the risk imo :p

My personal favourite way of cooking cabbage is slicing it up in large chunks and baking it in the oven with olive oil and some ground black pepper. So damn good! I could probably eat a whole cabbage to myself like that :lol2:

[kittygrrl]

try using kimchi a spicy cabbage found in the Asain section to cook veggies and grains in ~ adds a lot of flavor :)

love kimchi!..reminds me of home and recently just found some altho I would like to find the kine with red juice like back home:vigil:

[clay]

CABBAGE! YES! I often forget how much I love this one (even if it makes my intestines sound like Satan moved in).

Delicious boiled or fried and I love it as a steamed "wrap" with brown rice, peanuts, carrots, ginger, bok choy, and whatever else I have laying around.

Hey Ang....have you ever tried "cabbage steaks". Cut round 1 to 2" "steaks" of them..brush with olive oil, season with some herbed Italian dry seasoning...bake in over....YUMMMMMM

[Gayandgray]

OMG I love cabbage fixed any way!!!! I even eat it raw with sea salt! :hangloose:

[EnderD_503]

Hey Ang....have you ever tried "cabbage steaks". Cut round 1 to 2" "steaks" of them..brush with olive oil, season with some herbed Italian dry seasoning...bake in over....YUMMMMMM

That's pretty much what I was trying to describe earlier, haha, except instead of seasoning we just use ground black pepper with olive oil. So good! Cabbage is addictive as hell.

[clay]

I am going to try a shredded raw butternut squash recipe I found...someone else here told about one version they get at a chain market near them.

It is butternut squash, minced ginger, raw honey, black pepper, raw cranberries, and orange juice.....I can't wait to try it! I will add some walnuts to mine also.

Sorry if this is wrong for this thread....:seeingstars:

[Greco]

bumpity, bump...

angel hair pasta

peanut sauce with spinach and
crushed peanuts.

simple...delicious.

Greco

[kittygrrl]

made a smoothie bowl- the base was made of frozen bananas, almond milk, vanilla- topped with sliced almonds, berries, granola, sprinkled with hemp seed...amazing..listening to:
yx43fxMETjA

[kittygrrl]

Take a small mason jar and put in the bottom a layer of hummus or almond butter-cut veggie sticks (for hummus) and put ends into hummus in jar, cover w/lid..or...cut fruit sticks (for almond butter) and put ends into almond butter, cover w/lid-super quick, super portable, super good for you(f)

note: this is not my idea but I use it! It helps when me are on the go or just nice to grab when i need something quick to snack on while watching my favorite rerun-

[kittygrrl]

Base-2 frozen bananas, 1 Tbsp almond butter, 2 dates, homemade almond milk, 2 tsps. maple syrup, cinnamon, pinch of fresh nutmeg- Top w/Vegan chocolate chips, blueberries, sliced strawberries, sliced almonds, sprinkle chia seeds-Fab guys :)

[kittygrrl]

Choc Bliss Balls...who knew these were so amazing?!? Happy Friday!

[tantalizingfemme]

Awesome site!

http://minimalistbaker.com/

[tantalizingfemme]

Making this when I get home from the march on Saturday. The smell of the house with all of this roasting is amazing. I double the amount of rosemary because I absolutely love the flavor. (Plus, it smells so good I would roll in a vat of it if I could)

http://www.veganosity.com/creamy-roasted-carrot-garlic-rosemary-soup-vegan-gluten-free/

Edited to add: I make garlic croutons and keep them sealed in the cupboard. They are a perfect accompaniment to the soup.

[*Anya*]

Making this when I get home from the march on Saturday. The smell of the house with all of this roasting is amazing. I double the amount of rosemary because I absolutely love the flavor. (Plus, it smells so good I would roll in a vat of it if I could)

http://www.veganosity.com/creamy-roasted-carrot-garlic-rosemary-soup-vegan-gluten-free/

Edited to add: I make garlic croutons and keep them sealed in the cupboard. They are a perfect accompaniment to the soup.

I have a giant bag of carrots. I think that this soup will be perfect to utilize them.

Thanks!

[SmoothButch]

Four years later and still going strong!


Tomorrow I will be starting my fifth meat-free day. I am trying to reduce as much meat consumption as I can with the hopes of becoming vegetarian.

I am a huge animal rights believer and I really do not agree with needing animals dead to survive. I am tired of being a part of that way of living. I am against hunting of any sort, for food and especially hunting for fun as a sport.

Anyways, I am taking it one day at a time. I quit smoking almost seven years ago and I quit drinking soda two or three years ago. So I know I have the will power stored to break an addiction.

I am also excited about the benefits of being healthier by giving up meat.

Wish me luck along my new journey!

[tantalizingfemme]

Veganized this recipe. Soy bacon instead of ham and soy cheddar cheese and veg broth.The bacon gave it a smoky flavor. It turned out so good.

http://www.countryliving.com/food-drinks/recipes/a39368/corn-and-ham-risotto-recipe/