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Not low carb...
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! |
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 :). Quote:
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Romantic Veggie Wrap (you must share!)
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~ |
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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! :) Quote:
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raised veg
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. |
also!
I appreciate the recipes here. Im learning to use lime alot more and I see how it is used above.
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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! |
It's Halloween and Pumpkin Seed Time!
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 |
Kg
!Yum!
Greco Quote:
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January 2nd 2013 i plan on going vegetarian and june 2nd vegan
right now im kind of lowcarb crash dieting |
Creepy Deepy~
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! |
Tonight's vegan, hi-carb, lazy, but delicious treat...
Tofurky Pepperoni Pizza! I was not disappointed. :) |
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!
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This belongs in this thread :)
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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. |
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/...eganomicon.jpg |
Hello
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. |
I tried these tonight:
http://ecx.images-amazon.com/images/...A300_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? |
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Cool
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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. Quote:
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I really wanted to like them but i couldnt get over the texure...
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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. |
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Question
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 |
humbug! There is just no truly yummy substitute for carb-rich noodles:hk25:
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I kind of agree and just at least make them complex carbs- whole grain noodles and try to go for less noodles, more veggies.
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Spelt
Actually, spelt noodles are good, with texture that is pretty much like "regular" pasta.
Greco Quote:
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Whole-grain spelt pasta is BB's and my favorite, though that is carbs, just the healthier, complex kind :)
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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. |
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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. |
TY
Thanks Sun your reply is exactly the information I was looking for...another bit of a learning curve.
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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 Quote:
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Give me a wood or charcoal fire any day! |
Greco~
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!
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