Vegan/Vegetarian Thread (discussion, recipes, laughs)

[Greco]

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

Greco

Originally Posted by Sun

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]

Originally Posted by Greco

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

Originally Posted by Sun

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]

Originally Posted by 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

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.

[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]

Further fuel for not eating flesh...

[Dominique]

• • 

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.