Vegan/Vegetarian Thread (discussion, recipes, laughs)

[Greco]

nycfembbw,

I appreciate you sharing your experience with cravings and your process of
decision making. Number 3 really resonated with me. Memories of fun times
with great seafood, and family, hit the nail on the head for me.

My decision to be vegan came not so suddenly, but poignantly after I watched the "Earthlings" video. I have found it easy because I am adamant
about not participating in a way of eating that no longer feels right to me, and only me, no judgement about anyone else.

But this craving for oysters the last two days or so came from left field. This evening its getting less so I must be getting over it.

I'll take your response and absorb its meaning for me these next few days.

Again, thanks for your response and support.

Have a good week, Greco

Originally Posted by nycfembbw

I deal with cravings in a lot of different ways.

1) In some instances, I give it up altogether! For instance, I gave up all caffeine, including chocolate (which was very hard!), four years ago, and now I can be around it and not go crazy! Sometimes I think it truly takes a good two years to lose cravings, so it's a question of really waiting out those intense cravings. It helps that I gave up meat, fish, and chicken as a teenager and stuck with it all these years. It makes me know that it is possible to give up something one loves and to eventually be completely content without it! I did the same thing with "movie theater popcorn." It trains the brain to not say, "Should I? Shouldn't I" I like knowing certain things are off limits for me. I know this doesn't work for everybody but for me it makes life less complicated.

2) Imitations sometimes satisfy cravings for me. Since I live in a big city, there are a lot of vegan diners that do all kinds of impressive imitations of the stuff we miss, including seafood. There's even an old-fashioned ice cream parlor that's all vegan. If you want to make your own meat imitations at home, seitan and tempeh are great to use. You can even make your own seitan. The web is full of great recipes to satisfy cravings (e.g. google vegan seafood alternatives).

3) Think about the meaning a certain food has for you, like whether it's associated with family memories or vacations or a certain time in your life or a way one comforted one's self. Mindfulness helps me to redirect my cravings to considering my feelings related to their origins. Then I can focus on satisfying the craving in another way or sit with the uncomfortable feeling and accept it with better understanding.

4) I notice that I crave certain things when I'm sleep deprived or hungry or sick or before my period. Sometimes just realizing this helps me get through the craving because I know it is likely to diminish once I get through whatever is particularly activating it. Remember that every time you make it through a craving you train your brain to make it through the next time. It also builds confidence that you have the power to make your own decisions.

5) When possible I try to stay away from situations that are going to increase a craving. For instance, if I'm out at a restaurant that is not veg friendly and all there is is a basic salad, I bring a tupperware container with all the ingredients to turn it into a "wow" salad. On vacations I try to stay in places with kitchens so that I am able to make sure I have good veg meals whether in or dining out.

I hope some of this is helpful . Just give it time

[nycfem]

Originally Posted by greco

My decision to be vegan came not so suddenly, but poignantly after I watched the "Earthlings" video. I have found it easy because I am adamant
about not participating in a way of eating that no longer feels right to me, and only me, no judgement about anyone else.

I very much hear you on this. That's actually another thing that helps me. If I watch videos and read articles about the ethics of using/eating animals in the way that our society usually does so, it puts these important issues in the front of my mind. And the longer I go without taking into my body something that doesn't feel right to me, the more wonderfully foreign it feels to me. So much of going veg is "unlearning" what we've been indoctrinated into within our society.

[Greco]

green juice with ginger lemon last of the chard
celery cucumber and apple all day and tonight
I love green juice yes I do feel lighter clearer

And No Craving Oysters Today finally

waking before the clock I wake it up

today I sound like I'm rambling for some
reason still working tonight until who knows

nycfembbw, yes about the fact of un-learning
societal norms, and cultural ones as well there
is a difference for me as I'm not of the dominant
culture here

One important goal I have is to learn about how to
cook my traditional foods vegan

have found a site on youtube, and I want to create
my own tasty vegan dishes lots to learn and think
about always a good thing

so hope you all have a good dinner and evening

Greco

[nycfem]

Question for all:

What do you like to add to your food to increase the nutritional value?

On a daily basis I add nutritional yeast to a lot of things as well as ground flax seed. Those are my two main stapes but I'd like to add more.

[Greco]

nycfembbw,

I add flax oil to my smoothies, and aloe vera every other day
with Vit C, berry powder as well.

Greco

Originally Posted by nycfembbw

Question for all:

What do you like to add to your food to increase the nutritional value?

On a daily basis I add nutritional yeast to a lot of things as well as ground flax seed. Those are my two main stapes but I'd like to add more.

[Greco]

Today I got up wanting to experiment so juice dinner and dressing
were things I have on hand and wanted to combine

This morning I wanted to juice attempt something different, no banana.

cucumber

celery

apple

lemon

The juice was cool and energizing and lasted the whole day
It was different, I did miss the bananas but the apple was
sweet. Very hydrating juice that I'll continue to juice during
the heat of Summer.

And I was very hungry by the time I got home.
For dinner had:

sauteed in sesame oil

pineapple

roasted red peppers

spinach

capers

cilantro

over Jasmine rice

with celery cucumber salad

Dressing - experimental
blended pineapple
garlic
basil
lemon

I wasn't using a recipe, and was curious how pineapple
would saute turned out very comforting with the spinach
and capers red peppers

The sesame oil brought a nutty and again comforting flavor
will use this again a lot

One thing I find interesting is that I'm not missing meat, except
for the oyster craving I haven't had the urge for any other meat
thankfully.

And I feel full even with the juices.

I thought that it would be expensive eating organic veggies
and fruit but its actually been cheaper a surprise for sure.

Enjoying feeling clearer, lighter, running with no struggle

So is it perfect? No. I have a concern about what I will do
when I visit with family over the weekend. A lot of thoughts
about relationships and being vegan.

Enjoy your evening, Greco

[Nina]

I want to make quinoa
for some reason I have in my head that it's tricky to make
has anyone made it?
it's supposed to be an amazingly nutritious food...

any thoughts, suggestions, much appreciated

thanks

[nycfem]

Sometimes I feel like when I'm not on my own turf (e.g. not staying in my own home for a weekend or out with people or at some event), it's so much harder to be veg. When I'm at home and in my normal routine, being veg feels beyond easy and satisfying! It feels divine! But suddenly when out of that situation, especially for prolonged periods, suddenly it feels so hard! It helps me to keep with me snacks that don't need refrigeration (nuts, fruit, dried edamame, PB packets, whole grain crackers, etc.). Eating every few hours helps not to compound the frustration of being out of one's element with gnawing hunger. If I am going to be somewhere new geographically, I look up on the net (e.g. happy cow, I think it's called) where the veg/health groceries are and the restaurants. I make a plan if I can. For instance, at the Reunion in Arkansas I set up a plan beforehand for going to a veg dim sum restaurant which ended up being fabulous. It can also be hard in situations of being away with with people who don't understand it or feel hostile towards it. You kind of have to prepare yourself for how you are going to deal with questions, ignorance, stupid jokes, aggressive jokes, forceful comments, etc. In a wonderful book, The Politics of Meat, Carol Adams smartly, I think, advises that it is not a good idea to discuss veg issues at the table- that people are more defensive, and that it's better to deflect and change the subject and if you choose to engage someone who is trying to do so, wait until they are not sitting with a plate of meat and you with veggies. I also find that it is most helpful to let people know ahead of time so that I get a sense of how friendly and veg accommodating they are or not. Also, sometimes people like to do little things to make their space more veg friendly for you. They might ask how they can be of help and I think it's good to say and not to say, "Oh, don't worry about me." If they are asking, then they care. Also, if you tell them ahead, then if the people tend to be boundary breakers (for instance, family often falls into this category for me), then I can tell them ahead that I don't want to discuss the issue and that jokes about my beliefs are not acceptable to me.

[2myladyblue]

Originally Posted by nycfembbw

Question for all:

What do you like to add to your food to increase the nutritional value?

On a daily basis I add nutritional yeast to a lot of things as well as ground flax seed. Those are my two main stapes but I'd like to add more.

Hemp!

-Blue

[nycfem]

Tonight was kind of a strange meal. I wok-cooked veggies in their own juices (mushrooms, bell peppers, onions, and spinach) and then added shirataku noodles, soy sauce, and balsamic vinaigrette! It was hearty and edible, but barely! I did save the leftovers because I'm totally the type that does not get rid of leftovers and MUST not waste them, so I'm stuck with it tomorrow! I finished the noodles so it is mainly the veggies, and mainly the bell pepper. Imagine this mixture but with almost all the noodles having been consumed. What would you add tomorrow to make it tastier?

[homoe]

Originally Posted by nycfem

Tonight was kind of a strange meal. I wok-cooked veggies in their own juices (mushrooms, bell peppers, onions, and spinach) and then added shirataku noodles, soy sauce, and balsamic vinaigrette! It was hearty and edible, but barely! I did save the leftovers because I'm totally the type that does not get rid of leftovers and MUST not waste them, so I'm stuck with it tomorrow! I finished the noodles so it is mainly the veggies, and mainly the bell pepper. Imagine this mixture but with almost all the noodles having been consumed. What would you add tomorrow to make it tastier?

It sounds good! If the noodles are gone then I just re-heat the veggies (maybe adding some snow pea pods) and serve it on a bed of rice.......

[tantalizingfemme]

Originally Posted by nycfem

Tonight was kind of a strange meal. I wok-cooked veggies in their own juices (mushrooms, bell peppers, onions, and spinach) and then added shirataku noodles, soy sauce, and balsamic vinaigrette! It was hearty and edible, but barely! I did save the leftovers because I'm totally the type that does not get rid of leftovers and MUST not waste them, so I'm stuck with it tomorrow! I finished the noodles so it is mainly the veggies, and mainly the bell pepper. Imagine this mixture but with almost all the noodles having been consumed. What would you add tomorrow to make it tastier?

gasoline ... and a match.

[Kätzchen]

Originally Posted by nycfem

Tonight was kind of a strange meal. I wok-cooked veggies in their own juices (mushrooms, bell peppers, onions, and spinach) and then added shirataku noodles, soy sauce, and balsamic vinaigrette! It was hearty and edible, but barely! I did save the leftovers because I'm totally the type that does not get rid of leftovers and MUST not waste them, so I'm stuck with it tomorrow! I finished the noodles so it is mainly the veggies, and mainly the bell pepper. Imagine this mixture but with almost all the noodles having been consumed. What would you add tomorrow to make it tastier?

I one time took left over veggies from an meal and blended them up in an DIY recipe for making cat treats (Petunia loved the ones I made for her).

LINK: 5 Easy DIY Cat Treat Recipes


Sometimes, if I have too much left over veggies, whether it's from an single meal or just veggies in the crisper drawer of the fridge that need to be used up soon, I'll save them back and use them in an soup.

[tantalizingfemme]

Originally Posted by nycfem

Tonight was kind of a strange meal. I wok-cooked veggies in their own juices (mushrooms, bell peppers, onions, and spinach) and then added shirataku noodles, soy sauce, and balsamic vinaigrette! It was hearty and edible, but barely! I did save the leftovers because I'm totally the type that does not get rid of leftovers and MUST not waste them, so I'm stuck with it tomorrow! I finished the noodles so it is mainly the veggies, and mainly the bell pepper. Imagine this mixture but with almost all the noodles having been consumed. What would you add tomorrow to make it tastier?

So in all seriousness, I am not sure since the base flavors of soy and balsamic vinaigrette are pretty strong. The only two things I can think of, and I really wracked my brain, would be to add a citrus flavor to it like lemon or lime juice. If you have mostly peppers left, why not make either a pasta salad, with the peppers, some other lightly flavored vegetables, and instead of dressing use some olive or avocado oil and a squeeze of lemon or lime. Or, make some sauteed cauliflower rice with salt and pepper in olive oil, cook some other vegetables like, pea pods (I think someone mentioned them) more onions and mushrooms, add some soy sauce and it's like a fajita over cauliflower rice. Cook the vegetables in toasted sesame seed oil to give it a really good flavor. I am stuck as to whether you should throw the peppers in because of the vinaigrette. The sesame oil and soy sauce could overpower it. Good luck.

[Linus]

Originally Posted by nycfembbw

Question for all:

What do you like to add to your food to increase the nutritional value?

On a daily basis I add nutritional yeast to a lot of things as well as ground flax seed. Those are my two main stapes but I'd like to add more.

More raw, less processed/cooked. I did some research and was surprised to see how much nutrition is lost by that simple act of cooking! That's where the smoothie idea came in (and if you do pursue that, drink them within a day or two of making)

[nycfem]

Originally Posted by Linus

More raw, less processed/cooked. I did some research and was surprised to see how much nutrition is lost by that simple act of cooking! That's where the smoothie idea came in (and if you do pursue that, drink them within a day or two of making)

Very good point, Linus. Do you have a favorite smoothie recipe that you like to have a lot?

[Linus]

Yup. Very simple:

A handful of baby spinach
A handful or two of chard
A mango (without skin/seed)
An apple (whole, seeds and all)
A banana (without peel)
8-10 strawberries (including top)
2-3 cups of water, depending on how liquidy you want it.

I've used frozen for some fruit when not in season. Blend the crap out of it (this is where spending on a decent blender can go a long way -- we got a Vitamix Blender for this and it's worth every penny).

Enjoy.

[Kätzchen]

Originally Posted by nycfem

Question for all:

What do you like to add to your food to increase the nutritional value?

On a daily basis I add nutritional yeast to a lot of things as well as ground flax seed. Those are my two main stapes but I'd like to add more.

I like to cook up an batch of Quinoa, or Pearled Barley, and keep it in the fridge, to use over several days. Sometimes I sprinkle two tablespoons of Quinoa or Pearled Barley over my Romaine salad, to boost the protein content.

I also use walnuts, roasted organic soy nuts, pine nuts, and all kinds of seeds -- like Chia seeds, Sesame seeds, Flax seeds, or cashews or peanuts.


I make my own salad dressings too, which the prime base of any dressing I make is made with organic tofu. This way, my salad dressing is protein rich too and it is filling. Too, I also use Flax seed powder as an binding agent, which also helps curb my appetite.



I love to sautee Tempeh. I break up an bar of Tempeh and sautee it in EVOO and sprinkle a bit of turmeric powder spice on it, which is an warm flavoring agent, as well as tasty.


Oh, back to Pearled Barley. This whole grain, on it's own, is basically not too flavorful. I sometimes take half of an batch of cooked Pearled Barley and make an summer salad out of it. Here's how I do that:


Save back half of an freshly cooked batch of Pearled Barley and set aside in an fairly large serving bowl. Add about an 1/2 cup of EVOO to the Pearled Barley. Set aside, while you prep other items which go into this Pearled Barley salad. 1) slice up an cup of black olives (or buy them pre-sliced, use one small 4 oz can). 2) cut up an bouquet of fresh Basil leaves. 3) Dice up an small Red sweet onion (about 1 cup). 4) slice up some sunburst, orange colored cherry type tomatoes (they're sweet and low acid content). 5) chop up about an cup of walnuts, finely. Take all the side ingredients and fold it into the EVOO'd Pearled Barley and stir well. Lastly, use a bit of sea salt, about 1/2 teaspoon of Cardamom, a pinch of Nutmeg, a pinch of Cinnamon, and about an teaspoon of Tumeric powder. Re-fold the Pearled Barley salad again, to make sure all the seasoning's are blended well, into the salad. I sometimes add a few roasted cloves of garlic, but not everyone likes garlic. I think it adds toward to flavor of the whole salad. So people can use roasted cloves of garlic or not, according to how their taste preferences. Also, you can used roasted Edamae too, as part of this summer salad. Avocado would compliment well, too.

Refrigerate for about three hours (or so), before you serve this salad.

I like it warm (from being freshly made) or chilled. It's got an Mediterranean flavor of it's own and is very filling and tasty. It's high in protein too.

Here's what it looks like, in case some of you have not used Pearled Barley for an summer-type alternative salad idea.

Enjoy!