Vegan/Vegetarian Thread (discussion, recipes, laughs)

Greco · 11-22-2011, 04:49 PM

Kittygrrl the green smoothie above i delicious fresh tasting I added brazil nuts this am so that made it crunchy as well...energy all day long and then some.

B12 absolutely essential to vegan, vegetarians, and meat eaters as well I've learned. I take liquid B12 under tongue about 100mcg daily, that can be taken through nutritional yeast as well.

Also remember Omega 3 found in flax seeds (among other great nutrients), and guess what? Deep leafy greens, fruit.

Greco

Quote:

Originally Posted by kittygrrl

The smoothie sounds very nutritious how does it taste? I'm also curious what you are doing about B12 deficiency that can be problematic in a vegan diet?

Dominique · 11-28-2011, 02:51 PM

November 28, 2011
Meatless Monday: Detox After Turkey Day With This Chickpea, Pepper, and Herb Salad

Posted by Rea Frey / Martha Steward Living Well

What’s better after an indulgent Thanksgiving than a refreshing raw salad? Chickpeas are one of the best sources of folate (they help red cell production and carry oxygen to the muscles) and iron. Iron is best absorbed with vitamin C, which is what makes this chickpea-red pepper combo so powerful. Red peppers deliver more than 300 percent of the daily requirement for vitamin C, imperative for cell repair.
In general, I like to go for beans because of their slimming properties: they help shed fat and improve blood sugar levels.
This no-cook, energizing recipe is perfect on its own or can be tossed onto some greens or sandwiched between whole-grain bread. It's a perfect way to get back on a healthy eating track---and stave off that mid-afternoon slump!

Chickpea, Red Pepper, and Herb Salad

2 15-oz cans chickpeas, drained and rinsed
2 red bell peppers, finely diced
1 cup cilantro, chopped
1 cup flat-leaf parsley, chopped
3 cloves garlic, minced
1 Tbsp olive oil
Juice of 1 lemon
Toss together all ingredients in a large mixing bowl. Chill in the fridge (up to 2 hours to let the flavors meld).

Dominique · 12-11-2011, 03:05 PM

Dominique · 12-11-2011, 03:09 PM

Dominique · 12-11-2011, 03:24 PM

Meatless Monday: Lemony Leeks with Chickpeas and Feta

Posted by Lindsay Funston

I say leek, you say potato leek soup? Many people are unfamiliar with how to cook, prepare, and include leeks in their diet, other than in the classic vichyssoise. Although they seem like more of a sideline vegetable, leeks have a flavor and texture special enough to be the center of attention. And now that leeks are entering their peak season, it's the perfect time to experiment with this tasty and surprisingly healthy vegetable.

Leeks belong to the allium family of vegetables with garlic and onions. As a result, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.
One very important nutrient concentrated in leeks, is the B vitamin folate. Folate is a key B complex vitamin for supporting our cardiovascular system, preventing anemia by supporting red blood cell production, allowing nerves to function properly, and can even aiding in the prevention of dementias, such as Alzheimer’s disease. The highest concentration of folate is in a leek’s white, lower bulb portion (about 50% more than the rest of the stalk), but there is still enough folate in the green parts to also be considered beneficial.
I love cooking with leeks because their flavor is more delicate than onions, and their subtle sweetness never overpowers a dish like garlic can. This method is incredibly healthy, as it uses broth to cook the vegetable instead of oil. It also infuses the leeks with an incredible amount of flavor without added fat. Save the oil for the dressing and you’ll be preserving the olive oil’s delicate benefits.
Leeks and lemon seem to be best friends, so I made sure to include a lot of citrus in this dish. Using both the juice and the zest of the lemon is a twofer for flavor. I also threw in some freshly cooked chickpeas and goat's milk feta to make this a more substantial meal, but you could also omit them for a more simple side. Just don’t forget the dill---it’s divine!
Lemony Leeks with Chickpeas and Feta
Serves 2-3

Ingredients:
3 large leeks
1 cup vegetable stock
1 cup chickpeas (canned is fine)
½ cup crumbled goat feta
Dressing:
2 Tbsp. extra virgin olive oil
1 tsp. liquid honey
juice and zest of one lemon
pinch of sea salt + pepper
1 clove garlic, minced
1 small bunch fresh dill
Directions:
1. Slice off the root end of the each leek, then cut the stalk into 1-inch chunks on the diagonal (see photo). Use both the white and pale green portion of the stalk, discarding the dark green tops. Submerge leek slices in a large bowl of water to remove dirt between the layers. Be careful the layers stay intact.
2. In a large frying pan or saucepan, heat the vegetable broth until simmering. Remove leeks slices from water and place each slice with one flat side down in the broth. Cover and let simmer for 4-5 minutes on medium heat.
3. While the leeks are cooking, make the dressing by combining all ingredients except for the lemon zest and dill.
4. When leeks are just tender (do not over cook!), remove from pan with tongs and set on a serving platter, leaving the remaining broth. Pour chickpeas into the pan and heat in the broth for about one minute, tossing to warm through. Add half of the dill and toss.
5. Remove pan from heat and place chickpeas on top of the leeks. Pour dressing over top, sprinkle with remaining dill, lemon zest, and plenty of freshly ground black pepper. Serve immediately.
Sarah Britton is a holistic nutritionist, vegetarian chef, and the creator of the award-winning blog . Sarah is currently a chef at three organic restaurants in Copenhagen, Denmark, where she has earned praise for her creative and adventurous recipes. A Certified Nutritional Practitioner, she is also the founder of New Roots Holistic Nutrition, where she educates others to be an active participant in their own health and healing.

kittygrrl · 12-12-2011, 11:46 PM

Quote:

Originally Posted by greco

Kittygrrl the green smoothie above i delicious fresh tasting I added brazil nuts this am so that made it crunchy as well...energy all day long and then some.

B12 absolutely essential to vegan, vegetarians, and meat eaters as well I've learned. I take liquid B12 under tongue about 100mcg daily, that can be taken through nutritional yeast as well.

Also remember Omega 3 found in flax seeds (among other great nutrients), and guess what? Deep leafy greens, fruit.

Greco

The reference to brazil nuts got to me, I love nuts a lot, altho I seem to be allergic to most of them..but I think I might try using brazils and see if it goes well..I think it would put an interesting dimension to my green smoothie. Thanks

11-28-2011, 02:51 PM	#2
Dominique Member How Do You Identify?: Female/Lesbian/half the athlete I used to be Preferred Pronoun?: she/her Relationship Status: Dates Join Date: Nov 2009 Location: So proud to be a Pittsburgher Posts: 1,484 My Photo Gallery Thanks: 2,645 Thanked 3,730 Times in 1,166 Posts Rep Power: 21474853	Meatless Monday, it's a fun day November 28, 2011 Meatless Monday: Detox After Turkey Day With This Chickpea, Pepper, and Herb Salad Posted by Rea Frey / Martha Steward Living Well What’s better after an indulgent Thanksgiving than a refreshing raw salad? Chickpeas are one of the best sources of folate (they help red cell production and carry oxygen to the muscles) and iron. Iron is best absorbed with vitamin C, which is what makes this chickpea-red pepper combo so powerful. Red peppers deliver more than 300 percent of the daily requirement for vitamin C, imperative for cell repair. In general, I like to go for beans because of their slimming properties: they help shed fat and improve blood sugar levels. This no-cook, energizing recipe is perfect on its own or can be tossed onto some greens or sandwiched between whole-grain bread. It's a perfect way to get back on a healthy eating track---and stave off that mid-afternoon slump! Chickpea, Red Pepper, and Herb Salad 2 15-oz cans chickpeas, drained and rinsed 2 red bell peppers, finely diced 1 cup cilantro, chopped 1 cup flat-leaf parsley, chopped 3 cloves garlic, minced 1 Tbsp olive oil Juice of 1 lemon Toss together all ingredients in a large mixing bowl. Chill in the fridge (up to 2 hours to let the flavors meld). __________________ As long as there was coffee in the world, how bad could things be??

12-11-2011, 03:05 PM	#3
Dominique Member How Do You Identify?: Female/Lesbian/half the athlete I used to be Preferred Pronoun?: she/her Relationship Status: Dates Join Date: Nov 2009 Location: So proud to be a Pittsburgher Posts: 1,484 My Photo Gallery Thanks: 2,645 Thanked 3,730 Times in 1,166 Posts Rep Power: 21474853	A message from Paul McCartney part 1 __________________ As long as there was coffee in the world, how bad could things be??

12-11-2011, 03:09 PM	#4
Dominique Member How Do You Identify?: Female/Lesbian/half the athlete I used to be Preferred Pronoun?: she/her Relationship Status: Dates Join Date: Nov 2009 Location: So proud to be a Pittsburgher Posts: 1,484 My Photo Gallery Thanks: 2,645 Thanked 3,730 Times in 1,166 Posts Rep Power: 21474853	Some back ground information part II __________________ As long as there was coffee in the world, how bad could things be??

12-11-2011, 03:24 PM	#5
Dominique Member How Do You Identify?: Female/Lesbian/half the athlete I used to be Preferred Pronoun?: she/her Relationship Status: Dates Join Date: Nov 2009 Location: So proud to be a Pittsburgher Posts: 1,484 My Photo Gallery Thanks: 2,645 Thanked 3,730 Times in 1,166 Posts Rep Power: 21474853	I love Chickpeas! note the tutorial on B vitamins! Meatless Monday: Lemony Leeks with Chickpeas and Feta Posted by Lindsay Funston I say leek, you say potato leek soup? Many people are unfamiliar with how to cook, prepare, and include leeks in their diet, other than in the classic vichyssoise. Although they seem like more of a sideline vegetable, leeks have a flavor and texture special enough to be the center of attention. And now that leeks are entering their peak season, it's the perfect time to experiment with this tasty and surprisingly healthy vegetable. Leeks belong to the allium family of vegetables with garlic and onions. As a result, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables. One very important nutrient concentrated in leeks, is the B vitamin folate. Folate is a key B complex vitamin for supporting our cardiovascular system, preventing anemia by supporting red blood cell production, allowing nerves to function properly, and can even aiding in the prevention of dementias, such as Alzheimer’s disease. The highest concentration of folate is in a leek’s white, lower bulb portion (about 50% more than the rest of the stalk), but there is still enough folate in the green parts to also be considered beneficial. I love cooking with leeks because their flavor is more delicate than onions, and their subtle sweetness never overpowers a dish like garlic can. This method is incredibly healthy, as it uses broth to cook the vegetable instead of oil. It also infuses the leeks with an incredible amount of flavor without added fat. Save the oil for the dressing and you’ll be preserving the olive oil’s delicate benefits. Leeks and lemon seem to be best friends, so I made sure to include a lot of citrus in this dish. Using both the juice and the zest of the lemon is a twofer for flavor. I also threw in some freshly cooked chickpeas and goat's milk feta to make this a more substantial meal, but you could also omit them for a more simple side. Just don’t forget the dill---it’s divine! Lemony Leeks with Chickpeas and Feta Serves 2-3 Ingredients: 3 large leeks 1 cup vegetable stock 1 cup chickpeas (canned is fine) ½ cup crumbled goat feta Dressing: 2 Tbsp. extra virgin olive oil 1 tsp. liquid honey juice and zest of one lemon pinch of sea salt + pepper 1 clove garlic, minced 1 small bunch fresh dill Directions: 1. Slice off the root end of the each leek, then cut the stalk into 1-inch chunks on the diagonal (see photo). Use both the white and pale green portion of the stalk, discarding the dark green tops. Submerge leek slices in a large bowl of water to remove dirt between the layers. Be careful the layers stay intact. 2. In a large frying pan or saucepan, heat the vegetable broth until simmering. Remove leeks slices from water and place each slice with one flat side down in the broth. Cover and let simmer for 4-5 minutes on medium heat. 3. While the leeks are cooking, make the dressing by combining all ingredients except for the lemon zest and dill. 4. When leeks are just tender (do not over cook!), remove from pan with tongs and set on a serving platter, leaving the remaining broth. Pour chickpeas into the pan and heat in the broth for about one minute, tossing to warm through. Add half of the dill and toss. 5. Remove pan from heat and place chickpeas on top of the leeks. Pour dressing over top, sprinkle with remaining dill, lemon zest, and plenty of freshly ground black pepper. Serve immediately. Sarah Britton is a holistic nutritionist, vegetarian chef, and the creator of the award-winning blog . Sarah is currently a chef at three organic restaurants in Copenhagen, Denmark, where she has earned praise for her creative and adventurous recipes. A Certified Nutritional Practitioner, she is also the founder of New Roots Holistic Nutrition, where she educates others to be an active participant in their own health and healing. __________________ As long as there was coffee in the world, how bad could things be??