Vegan/Vegetarian Thread (discussion, recipes, laughs)

[Greco]

Green smoothies and green juices are fueling my running and yes, yesterday I had my first "healing crisis". It sounds more scary then it is, and is the body's way of cleansing, then rebuilding. Frankly, I was surprised it took so long since I've been taking the smoothies since the Summer, and not eating meat.

This week I cut back on my running to 3mi since I want to increase week after next...felt strange not to do my usual 5mi but am learning that rest is the building phase to running, or any sport/exercise before increasing distance, frequency, or intensity.

So new to green smoothie this am:

chia seeds (for energy)

pear

apple

broccoli

green powder

Vit C

Have a terrific Sunday, Greco

[Greco]

And by the way my Sister is enjoying her smoothies, and she's doing well.

Greco

[1QuirkyKiwi]

I’ve been following the thread for some time….

I’ve been vegan for nearly 30 years due to severe food allergies - most days over the past 20 or so years I’ve been having a green smoothie using Spirulina mixing in fruits (except Oranges, Strawberries and Kiwi fruits as I’m allergic to them……..I’m allergic to my national fruit! It’s sooo embarrassing, lol!) and/or veggies depending on what I feel like – banana and beetroot is NOT a good combination! LOL! I fancied them both and just had to try it out – NEVER again! LOL!

I have alpha-Thalassaemia and Spirulina is chelated iron, unlike Spinach which is unchelated (too much unchelated iron can saturate my organs causing damage). I eat a lot of seaweed, green veggies cooked (except Spinach which is just……..bleurgh! I prefer to eat it raw in salads. I LOVE green salads and fruit and can be found happily eating my way through a generous portion of them, even in Winter! LOL!

[VintageFemme]

<<< demi vegetarian for twenty years [fish & a small amount of dairy only]

i'm looking for some new & wonderful holiday recipes ... favourites?

[kittygrrl]

Originally Posted by greco

Green smoothies and green juices are fueling my running and yes, yesterday I had my first "healing crisis". It sounds more scary then it is, and is the body's way of cleansing, then rebuilding. Frankly, I was surprised it took so long since I've been taking the smoothies since the Summer, and not eating meat.

This week I cut back on my running to 3mi since I want to increase week after next...felt strange not to do my usual 5mi but am learning that rest is the building phase to running, or any sport/exercise before increasing distance, frequency, or intensity.

So new to green smoothie this am:

chia seeds (for energy)

pear

apple

broccoli

green powder

Vit C

Have a terrific Sunday, Greco

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]

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?

I take a multi vitamin (just in case). Everybody should. You can't trust that the soil will be rich in mineral. B12 requirements are very low.

[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

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]

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]

[Dominique]

[Dominique]

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]

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

[kittygrrl]

fresh squeezed orange juice
1/2 honey crisp apple
handful of fresh cranberries
handful of red grapes
slices of cucumber (with peel)
a small leaf of rainbow chard

It's not exactly green but even my S.O had to admit (altho it pained hym) it was actually good

[kittygrrl]

Just wanted to share what to do when your Kale/Swiss Chard goes a bit limp at the end of the week. Cut it under water, on the diagonal, remove any gone ick greenery and stick in a glass of cool spring water and it should perk up..this works with parsley too.

[SugarFemme]

There are plenty of recipes out there for mock chopped liver, but this one is mine. There really is no correct way of making it. Just depends on your taste.

4 cups Crimini or Portobello mushrooms cut into slices
1/2 cup shallots chopped fine
1 cup raw or roasted chopped pecans
1/8 cup plus 3 tablespoons EVO (For those of you who don't know-EVO is extra virgin olive oil)
Salt, pepper and Spanish smoked paprika to taste
Fresh finely chopped parsley

Saute mushrooms, salt, pepper and Spanish paprika to taste in 3 tablespoons EVO till soft. Remove from pan and put into food processor. The put a enough EVO in pan to saute shallots just until they are translucent. You don't want to burn them. Add to mushrooms in food processor. Add pecans and 1/8 cup EVO to food processor. Add more EVO if it gets too thick where it wont blend. Take some sort of greased mold or a bowl and put mix in there. Refrigerate over night. Remove when ready to serve, put a plate on top and then gently flip it over. Garnish with finely chopped fresh parsley Serve with crackers or pita bread. It is VERY yummy

[kittygrrl]

Raw Yule Log Recipe...
- Grind one cup of any kind of nuts in blender and put in bowl (We just used almonds).
- Add three tablespoons honey
- Add two tablespoons fresh squeezed orange juice
- Add two pinches of Celtic Sea Salt
- Add 3 medjool dates chopped finely
- Add any other finely chopped dried fruits if you like (goji berries, apricots, raisins, etc...)
- Add a teaspoon of orange zest (grated orange peel)
- Add several dashes of any of the Christmas Spices: cinnamon, ginger, cloves, nutmeg, allspice, and/or cardamom (we just used cinnamon and nutmeg)
- Mix thoroughly in a bowl
- Roll into a log (the kind you burn in a fireplace)
- Pour 1/3 cup raw carob powder on to a plate and roll the log around in it
- Pour 1/2 cup dried-shredded coconut on to a plate and roll the log around in it
- Slice and serve
(Serves 4)

(Taken from The Garden Diet)


You're going to be surprised how really good it is.

[kittygrrl]

In my morning smoothie, I've started putting a spoonful of raw Tahini oMg..it is sensational!

[nycfem]

What goes good in a smoothie w/raw tahini? And how does it flavor??

Originally Posted by kittygrrl

In my morning smoothie, I've started putting a spoonful of raw Tahini oMg..it is sensational!

[nycfem]

Made an interesting, new dinner tonight:

Trader Joe's vegetable quinoa microwaved (big thumbs up), and I mixed in some non-fat Greek yogurt to make it creamy

Stir-fried frozen brocolli (took awhile to unfreeze by stir-frying alone!), raw cashews, tofu, toasted sesame oil (yum), shallots, and ... here's the new experiment: a jar of medium spicy kimchi! The kimchi flavored the stir-fry all by itself.

[kittygrrl]

Originally Posted by nycfembbw

What goes good in a smoothie w/raw tahini? And how does it flavor??

how to i answer this?...there is a whole universe of possibilities, but it is good option for most any kind of smoothie and has worked in my green smoothies (especially well) I have also put about a tsp of hemp oil in it as well and i feel amazing for several hours..i really believe its my smoothie that makes all the difference, giving up sugar was hard for me but I have really found I don't miss it and can pass up the white/brown sugar monsters most of the time.