Vegan/Vegetarian Thread (discussion, recipes, laughs)

nycfem · 05-09-2013, 08:41 PM

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 · 05-10-2013, 01:57 PM

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

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.

nycfem · 05-10-2013, 06:51 PM

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 · 06-07-2013, 05:01 PM

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" 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.

Licious · 06-07-2013, 07:58 PM

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.

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

Kelt · 06-07-2013, 08:24 PM

Quote:

Originally Posted by 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

I was less than impressed with my own test. YMMV

Andrea · 06-07-2013, 11:47 PM

Quote:

Originally Posted by 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" 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.

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

Kelt · 06-08-2013, 07:01 AM

Quote:

Originally Posted by Andrea

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.

Dominique · 06-08-2013, 07:13 AM

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)

05-09-2013, 08:41 PM	#1
nycfem Moderator How Do You Identify?: femme sub Preferred Pronoun?: Baby Grrl Relationship Status: Attached Join Date: Nov 2009 Location: NYC Posts: 6,795 My Photo Gallery Thanks: 52,990 Thanked 21,425 Times in 5,101 Posts Rep Power: 21474856	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 __________________ *** How do I... ?** Check out the Members Helping Members thread: http://www.butchfemmeplanet.com/foru...embers+Helping

05-10-2013, 06:51 PM	#3
nycfem Moderator How Do You Identify?: femme sub Preferred Pronoun?: Baby Grrl Relationship Status: Attached Join Date: Nov 2009 Location: NYC Posts: 6,795 My Photo Gallery Thanks: 52,990 Thanked 21,425 Times in 5,101 Posts Rep Power: 21474856	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?" __________________ *** How do I... ?** Check out the Members Helping Members thread: http://www.butchfemmeplanet.com/foru...embers+Helping

06-07-2013, 07:58 PM	#5
Licious Member How Do You Identify?: femme Preferred Pronoun?: she, her Relationship Status: single Join Date: Nov 2009 Location: California Posts: 686 My Photo Gallery Thanks: 3,502 Thanked 1,971 Times in 546 Posts Rep Power: 21474853	*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. [nomedia="http://www.youtube.com/watch?v=1376ITxF1Oc"]How To Cook On & Season A Stainless Steel Pan To Create A Non Stick Surface - YouTube[/nomedia] __________________ Don’t be satisfied with stories, how things have gone with others. Unfold your own myth. ~Rumi

06-08-2013, 07:13 AM	#9
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: 21474854	Quinoa for breakfast 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) __________________ As long as there was coffee in the world, how bad could things be??

05-10-2013, 01:57 PM	#2
Kelt Senior Member How Do You Identify?: Beach Butch Join Date: Oct 2010 Location: SoCal Posts: 2,751 My Photo Gallery Thanks: 19,765 Thanked 15,274 Times in 2,538 Posts Rep Power: 21474853	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 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.

06-07-2013, 05:01 PM	#4
Kelt Senior Member How Do You Identify?: Beach Butch Join Date: Oct 2010 Location: SoCal Posts: 2,751 My Photo Gallery Thanks: 19,765 Thanked 15,274 Times in 2,538 Posts Rep Power: 21474853	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" 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.