Vegans? Vegetarians?

[tantalizingfemme]

Made this tonight and it is so good!

https://holycowvegan.net/easy-brussels-sprouts-stew/

[Orema]

Originally Posted by tantalizingfemme

Made this tonight and it is so good!

https://holycowvegan.net/easy-brussels-sprouts-stew/

I made this tonight and it was delicious. I used more tomatoes and cashews than the recipe called for and it was really good.

Thanks for posting this!

[kittygrrl]

Vegan Banana Cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 1 two-tiered cake (approx. 16 servings)

Ingredients
For the cake (makes two tiers):
2 cups whole-wheat pastry flour (all-purpose flour is a good substitute-- it makes for an even more tender cake)
1/2 cup canola or other vegetable oil
1 tsp baking soda
2 tsp baking powder
1 cup sugar
1/4 tsp salt
3 medium, very ripe bananas, mashed
1/2 cup soy or any non-dairy milk, like almond, cashew, hemp, or pumpkin-seed milk + 1/2 tsp balsamic vinegar (set aside five minutes to curdle)
For the peanut butter frosting:
1/2 cup smooth and creamy peanut butter
1/3 cup vegan cream cheese
1 1/2 tbsp vegan "butter", like Earth Balance
1 tsp pure vanilla extract
1 1/2 cups confectioners (powdered) sugar
Instructions
Make the vegan banana cake:
Combine the flour, baking soda, baking powder and salt in a bowl.
Beat together the oil and sugar with a handheld mixer for about two minutes.
Add the soymilk mixture and beat until just mixed.
Add the mashed bananas and beat in. Make sure there are no big lumps remaining.
Add the flour to the banana-soymilk-oil mixture in 2 batches, beating in after each addition until the mixture is smooth. Do not overbeat, though.
Line the bottom of two 9-inch cake pans with parchment or wax paper. Oil and flour the pans.
Divide the batter equally between the two pans and bake 25-30 minutes in a 350-degree oven until a toothpick inserted in the center of each cake comes out clean.
Place on a rack to cool, about 10 minutes. Unmold, peel off the parchment paper, and leave on the rack to cool thoroughly before frosting.
Make the vegan peanut butter frosting:
Have the peanut butter and Earth Balance at room temperature, and the cream cheese cold. Place the ingredients in a bowl and mix with a wisk or with a handheld or stand mixer until everything's combined.
Add the sugar 1/2 cup at a time, beating in well after each addition. I use less sugar than most peanut butter frosting recipes would, but if you want a stiffer frosting add more confectioners sugar.
Place the frosting in the refrigerator for at least 30 minutes before frosting.
Assemble the cake:
Place one cake on a cake stand or flat dish. Put about 1/3rd of the frosting (recipe follows) in the center of the cake and using a spatula spread it evenly across the surface.
Carefully place the second cake on top of the first one. Put the remaining icing in the center of the cake and evenly frost the top and sides.
Garnish with some chopped, roasted peanuts. In fact, if you have the time and the peanuts, sprinkle nuts all over the surface of the cake and press some into the sides.
Cut yourself a hunka cake love, and enjoy!


or try Strawberry Frosting (that's what i did)
Mind Blowing Strawberry Frosting Recipe (Vegan)
Prep time: 10 mins Total time: 10 mins
Serves: 2½ Cups

Mind Blowing Strawberry Frosting Recipe. Also, substitutions to make a vegan strawberry frosting! Great as dips, to frost cupcakes or to decorate cakes! | carmelapop.com
Ingredients
⅓ Cup (a good)Vegan Butter
⅓ Cup strawberry preserve
2 Cups confectioners sugar (opt for Organic!)
*optional* 1 Tbsp. Vegan cream cheese
Instructions
In a bowl mix the vegan butter and the strawberry preserve.
Add the confectioners sugar and keep mixing until light and fluffy.
Refrigerate for (at least) 10 minutes as vegan frostings tend to be very soft. Then frost cake add sprinkles if desired and when finished put whole cake in icebox til serving. Enjoy Anya!

copied from "so you're dating a vegan"

[candy_coated_bitch]

Originally Posted by tantalizingfemme

Made this tonight and it is so good!

https://holycowvegan.net/easy-brussels-sprouts-stew/

This looks so good! I'm gonna have to try it.

[Gayandgray]

My biggest issue with eating vegetarian/vegan is I overeat carbs..... I’m obese to begin with so I don’t need to be pigging out on pasta, rice, etc. I’m trying to get myself psyched up to work a low carb version of a vegetarian plan.

[*Anya*]

Originally Posted by Gayandgray

My biggest issue with eating vegetarian/vegan is I overeat carbs..... I’m obese to begin with so I don’t need to be pigging out on pasta, rice, etc. I’m trying to get myself psyched up to work a low carb version of a vegetarian plan.

The only time I really got derailed from eating low carb is bread! I really had sort of forgotten about it but my daughter brought homemade yeast dinner rolls to a family dinner several months ago and I thought "One should be OK".

Not.

I find that with either bread or sweets, it takes about a week of avoiding them to stop the craving.

There are tons of books and info online about low carb and keto diets. I don't do well with low fat diets because I am always hungry on them but I am never hungry on low carb.

It doesn't work for everyone and a vegetarian low carb is a little more difficult but I do know people doing both.

The low carb threat has some great vegetarian recipes.

Best of luck!

PS: Jessie! Miss you around here, especially on the low carb thread!

[tantalizingfemme]

Originally Posted by Gayandgray

My biggest issue with eating vegetarian/vegan is I overeat carbs..... I’m obese to begin with so I don’t need to be pigging out on pasta, rice, etc. I’m trying to get myself psyched up to work a low carb version of a vegetarian plan.

That happens a lot for folks starting a vegetarian/vegan lifestyle. I don't eat bread, pasta, rice, or white potatoes. I will have a small amount of sweet potatoes maybe once a month. I substitute rice with cauliflower rice, pasta with spaghetti squash, and bread with lettuce leaves. The one thing that is hard for me is having something to bite/crunch into. I keep my nut consumption pretty low due to calorie amount. (I eat two tablespoons of unsalted walnuts a day). I also have developed a complete dislike for portobello mushrooms so no "burger" substitutes for me. And, I have cut all soy products and meat substitutes due to high sodium and calorie content. If you keep a majority of your ingredients "whole foods" you will do well. Just take small steps. And watch portion size. Even though it is healthy food, too many calories is too many calories and will cause weight gain. A little change at a time won't make it feel so drastic or make you feel deprived. Good luck!

[MsTinkerbelly]

Originally Posted by Gayandgray

My biggest issue with eating vegetarian/vegan is I overeat carbs..... I’m obese to begin with so I don’t need to be pigging out on pasta, rice, etc. I’m trying to get myself psyched up to work a low carb version of a vegetarian plan.

I did a no oil vegan for about a year...I really felt good, but very time consuming. Some things that helped me:

Tofu...well drained tofu can be “stir fried” with many other things like veggies. In order to be oil free, I cooked my veggies in vegetable broth or a little water before adding them to the crumbled tofu. Adding beans (I like black beans the best) can really up the fiber and protein. Yes it adds carbs, but they are good carbs, as are your veggies.

Spaghetti squash with pasta sauce and “meat” crumbles, or sautéed mushrooms and veggies is a hearty dish. Mashed cauliflower (mashed with flavored cream cheese) is a great substitute for potatoes.

A vegetarian needs amino acid, so you may need a bottle of aminos to add to some dishes, as well as nutritional yeast (can be bought in a health food store) to give you a boost. VARIETY of foods will help to keep you from reaching for a peanut butter and jelly sandwich ( nothing wrong with them but high in carbs) or a bag of chips on the go. Keep celery cut up for cream cheese and peanut butter, keep other things like nuts (almonds are a great choice) and yogurt around.

Just some ideas, I’m sure you already have it handled.

[tantalizingfemme]

Just a couple of recipes I have tried recently that are winners:

I made this for Thanksgiving and it was amazing. The gravy is so flavorful. I am not a huge fan of mushrooms so I put them in my processor and chopped them into small pieces. I also used sweet potatoes instead of white.

https://www.connoisseurusveg.com/veg...ushroom-gravy/

I made this last night and it surpassed my expectations. I eliminated the addition of salt (I do this with all my recipes now) but can see it adding more flavor. I froze half and the other half was dinner last night and will be for the next two.

https://www.blissfulbasil.com/best-e...19002671517630

My next venture is with the following recipe. I normally do not eat bread, but I figure I will use ezekiel for the croutons.

https://healthyblenderrecipes.com/re...n_and_croutons

[nycfem]

Hello, vegheads, I've been making this soup for BB and me that we both like but is just coming out too bland! I wanted to tell you the ingredients and see if you might have a suggestion as to how I could somehow make it less bland. I use low-sodium vegetable broth, low-sodium soy sauce, peanut butter, chopped ginger, chopped vegetables, and curry powder. Any thoughts?

[Greco]

Jen,

I also use the low-sodium veg broth in making soup, but do use some
pink Himalayan salt ten mins before it's done to bring out the flavor of
the veggies...not a lot but depending how much I'm making...a little goes
a long way for flavor, especially because my salt intake is nil with anything else.

Is the peanut butter your using also salt-free?

keeping it veggie/vegan, Greco

Originally Posted by nycfem

Hello, vegheads, I've been making this soup for BB and me that we both like but is just coming out too bland! I wanted to tell you the ingredients and see if you might have a suggestion as to how I could somehow make it less bland. I use low-sodium vegetable broth, low-sodium soy sauce, peanut butter, chopped ginger, chopped vegetables, and curry powder. Any thoughts?

[kittygrrl]

Originally Posted by nycfem

Hello, vegheads, I've been making this soup for BB and me that we both like but is just coming out too bland! I wanted to tell you the ingredients and see if you might have a suggestion as to how I could somehow make it less bland. I use low-sodium vegetable broth, low-sodium soy sauce, peanut butter, chopped ginger, chopped vegetables, and curry powder. Any thoughts?

Hi nyc! You might try to add: low-fat coconut milk, garlic, vegan fish sauce, sesame oil, fresh finely chopped cilantro, (a) fresh serrano chili pepper/red pepper flakes, lime juice, (maybe) a bit of rice vinegar..i've done various combinations and added a side of roasted or stir fried cauliflower .. (turned out) amazing

note: i forgot to mention Thai Basil leaves!!! These are really wonderful!

[tantalizingfemme]

Originally Posted by nycfem

Hello, vegheads, I've been making this soup for BB and me that we both like but is just coming out too bland! I wanted to tell you the ingredients and see if you might have a suggestion as to how I could somehow make it less bland. I use low-sodium vegetable broth, low-sodium soy sauce, peanut butter, chopped ginger, chopped vegetables, and curry powder. Any thoughts?

Some liquid smoke and a bit of tomato paste will help give a rich flavor. And I also second the coconut milk. Also Garam Masala is awesome too.

[*Anya*]

Originally Posted by Gayandgray

My biggest issue with eating vegetarian/vegan is I overeat carbs..... I’m obese to begin with so I don’t need to be pigging out on pasta, rice, etc. I’m trying to get myself psyched up to work a low carb version of a vegetarian plan.

I know this is from last month but wanted to respond again.

I can only speak for me and what works for me but maybe it will work for you, too.

When it comes to carbs: there is no such thing as a little bit.

There is something about carbs that makes me crave them if I eat a little bit.

For me, it literally means no breads (not even low carb ones), no rolls, no wraps, no rice, no potatoes, no sweets (other than maybe a fresh pear or peach with cottage cheese).

It is even hard to find yogurts that are 2 or 4% milkfat but no added sugar. I look for at least low fat with sugar grams 5-7 max. You would think yogurt is healthy but some have 16-17 grams of sugar!

You get the idea.

A week of this and I am rechecking my pantry to make sure that there are no triggers in there for me. (I do love Graham crackers and always find a box that I throw away).

Low carb or keto does usually involves eating the M ( meat ) word for some of us low carbers and I know this is the vegan/vegetarian thread so I won't go there.

I think for any healthy way of eating, you have to identify your goal and perhaps break it down. For me: no processed foods or carb-laden foods. I am still on a lazy keto (40-ish carbs, veggies and occasional fruits) but hard-core low carbers or those just starting out drop to 20. I don't think I could do that.

Regardless, being able to have fats totally satiate me and I am never hungry. Low-fat diets are a disaster for me.

It is just peace for me to not have to think about food or to feel guilty or bad about myself or what I am eating.

If I am hungry (and I am rarely hungry on low carb) I eat.

I hope it is ok I invaded the vegan/ vegetarian thread. I would like to get there at some point but that is a longer-term goal for me.

[tantalizingfemme]

I made this meatloaf for Christmas and it was so good. And rather than put a maple glaze on it, I made gravy. Both came out so good with great flavor.

http://ninasveganrecipes.com/2016/11...kpea-meatloaf/


https://www.thespruce.com/basic-vege...recipe-3377667

I used chickpea flour instead of white. And there were no mushrooms. Yay.

[kittygrrl]

Pear & Hazelnut Salad w/Champagne Vinaigrette salad ..do try it

2Tbsps Champagne Vinegar
1 shallot, minced finely
1tsp Dijon mustard
1/4 c Extra Virgin Olive Oil
1Tbsp fresh Italian Parsley, finely chopped
Sea Salt & (freshly) ground black pepper
3 c Frisee(root trimmed and leaves pulled apart) or a wonderful Organic Spring Mix
3 c Baby Arugula (use this if you decide on the Frisee)
2 Pears(Ripe)cored peeled and cut into cubes
1Tbsp Lemon juice
1/2 cup Hazelnuts, toasted roughly chopped

To make Vinaigrette: In a jar, add vinegar, minced shallots and mustard. Cover and shake well. Add Olive oil. Shake well til well combined. Taste and adjust seasoning with salt and pepper and stir in chopped parley. Set aside.

*Peel*, core, & chop Pears and add 1Tbsp lemon juice. Set aside in small bowl. Cover

To assemble salad: Place the frisee and arugula (or Spring Mix) into serving bowl and toss. Drizzle with enough vinaigrette to coat greans, lightly. Add Pears. Toss gently. (Do not saturate the greens with dressing!)

To serve: Divide the dressed salad between 4 chilled serving plates and sprinkle with chopped hazelnuts and serve immediately.

note: * * Peeling Pear is optional-I love it natural. I've also tried this salad with a Raspberry Vinaigrette and loved it too.

[ardentfemme]

I wish I were the cow in this video LOL

https://www.youtube.com/watch?v=NI3450QFPn4

How is the whole world not vegetarian after k.d. lang told us all to stop eating meat?!