Vegan/Vegetarian Thread (discussion, recipes, laughs)

[2myladyblue]

I really want to thank all of you for keeping this thread hopping! With 2 little foster babies, I have very little spare time to get online & even less energy (so those green drinks have really piqued my interest!).
Also, I can hardly believe it's almost June & my baby will be going off to university this fall & I wonder & worry about how she will manage to eat a healthy vegetarian diet (as opposed to the junkfood vegetarian variety) from her dorm room.
Having all of you share your ideas, experiences & recipes has been tremendously helpful and inspiring.
Thank you!
-Blue

[Greco]

Blue,

I've made the decision to eat vegan very recently; your postings and
recipes, your enthusiasm has been immensely helpful in learning about
ingredients, cooking vegan etc thank you.

An idea for your daughter, a blender and /or juicer, combined w/tofu and
whatever other ingredients she enjoys. There are concentrated, organic,
vegan, freeze dried green veggie powders she can also add and nuts, and seeds.

Yes, the green juices are very powerful and I've found that my energy level
has increased tremendously.

This morning I'm having a smoothie of banana, spinach, pineapple, raspberries,
flax oil, and almonds. It is delicious and filling with a bit of crunch from the almonds.

Green juice for today: fennel just three stalks as its pretty intense in flavor,
green chard, celery, apple, and a bit of dill. Added some filtered H2O, froze half, will
have the rest today all day.

Blue, I find that these green juices especially have un-fogged my head, thing is I had
not been aware that I was fogged over to begin with as I do physical exercise, and
some intense processes for my work. Green juice is clearing my head, body, and heart.
Yes, don't mind being dramatic because it is dramatic, having fun with it.

Two babies, yes, green juice! kidding, really this is my experience and glad to
share it with you.

Have a great holiday, Greco (newbie vegan)

Originally Posted by 2myladyblue

I really want to thank all of you for keeping this thread hopping! With 2 little foster babies, I have very little spare time to get online & even less energy (so those green drinks have really piqued my interest!).
Also, I can hardly believe it's almost June & my baby will be going off to university this fall & I wonder & worry about how she will manage to eat a healthy vegetarian diet (as opposed to the junkfood vegetarian variety) from her dorm room.
Having all of you share your ideas, experiences & recipes has been tremendously helpful and inspiring.
Thank you!
-Blue

[2myladyblue]

Originally Posted by greco

Blue,
your postings and recipes, your enthusiasm has been immensely helpful in learning about ingredients, cooking vegan etc thank you.

That is very sweet & you are most welcome, Greco.

Originally Posted by greco

An idea for your daughter, a blender and /or juicer, combined w/tofu and
whatever other ingredients she enjoys. There are concentrated, organic,
vegan, freeze dried green veggie powders she can also add and nuts, and seeds.

*nods* If only they would allow her to have appliances in her dorm. I will be on the lookout for portable healthy veggie snacks over the next couple months....but there are only so many dried fruits, soynuts & granola bars a girl can eat. (Maybe I will just have to trust that she can look after her own needs...hmmm....)

Originally Posted by greco

...green juices...very powerful...energy level...un-fogged my head... physical exercise... clearing my head, body, and heart. ...this is my experience and glad to share it with you.
Greco (newbie vegan)

I believe you & trust me, you're not kidding...Two babies, yes, green juice!

I have to get off of this caffeine/sugar cycle... (excuse me while I panic at that thought...). I will definitely keep thinking about this...I might even dig out a blender & try a recipe or two.

In the meantime, I may have found some tidbits you & others might appreciate...see later posts.

-Blue

[2myladyblue]

*Egg replacer = 1 Tablespoon Arrowroot + 1 Tablespoon soy flour + 2 Tablespoons water

*Not Mayo
10 oz. pkg. firm Silken tofu (drain, blend in food process 1 minute)
2 Tablespoons lemon juice
2 Tablespoons brown rice syrup
2 teaspoons rice vinegar
1 teaspoon mustard
3/4 teaspoon nutritional yeast
1/4 teaspoon salt

Blend all ingredients until smooth & store in refrigerator in a covered container for up to 2 weeks

*Vegan Whipped 'Cream'
Blend at high speed:
1/4 cup soy milk
1/4 cup oil
Drizzle in another 1/4 cup of oil.

Blend in:
1 Tablespoon maple syrup
1/2 teaspoon vanilla extract
(Add a little more oil if necessary to thicken. Chill & serve

*Tofu Whipped Topping
Blend until smooth:
1/2 lb. Silken tofu
1/4 cup confectioner's sugar
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
(Chill thoroughly)

[2myladyblue]

Soynuts

Soak a cup or two of dry mature soybeans in enough water to cover for about 3 hours.
Then spread them one layer deep on an oiled cookie sheet.
Roast them at 350F, stirring often until they are well browned.
Season to taste & store in an airtight container.

Toasted Sunflower Seeds
(Great as a snack or garnish for salads, cooked grains or baked potatoes!)
Spread 2 cups of sunflower seeds evenly on a baking sheet and bake at 350F for 10-12 minutes.
Transfer seeds to a large bowl and stir in 2 Tablespoons nutritional yeast & 2 teaspoons tamari.
Toss to coat evenly & let cool.
Store in covered jar in fridge for 2-3 weeks

Sun-Dried Tomato Pesto
Soak 1/2 cup sundried tomatoes in 1 cup cold water overnight (or pour boiling water over them & let stand 4 hours)

Add & Puree:
2/3 cup fresh basil
1/2 cup pine nuts
1 clove garlic
1 Tablespoon lemon juice
1 teaspoon nutritional yeast
salt & pepper
(If mix is too thick, add 1-2 Tablespoons veg. stock, tomato juice or water)

[2myladyblue]

Almond Milk
Process in blender til smooth:
2 cups water
1/2 cup shelled, blanched almonds
(You can strain it, but remember, lots of calcium is in the pulp, so, add it back into baking, cereals, soups, sauces or rice)
Can be stored in fridge for 4 - 5 days.

Sesame Milk
600mL (1 pint) water
6 pitted dates, soaked overnight
4 Tablespoons sesame seeds, soaked overnight
Combine ingredients in blender (starting on low, working up to high)
When liquefied, chill for 3 hours - strain if you don't like pulp

Soy Milk
600mL (1 pint) water
2 pitted dates, soaked overnight
4 Tablespoons soy powder
1 teaspoon barley malt
1 teaspoon vanilla extract
Combine ingredients in blender (starting on low, working up to high)
When liquefied, chill for 3 hours - strain if you don't like pulp

[Greco]

Blue,

Again, thanks for posting these recipes, they sound so delicious, especially
the sun-dried pesto.

I will replace the sugar with a bit of raw honey and we'll see how it works
out.

Well, I found a blender a little more expensive then my previous one, but
it crushes ice as well. Ice crushing is always a plus for this Spring/Summer
season. So, I'm ready to go for my breakfast smoothie.

A couple of my family members came over unexpectedly today, of course I
was working and stopped and they wanted to order Chinese food.

They ordered and I shared with them that I was not eating meat or
processed food and I invited them to have some sauteed spinach.

I made it for them, and they had some of it with their food. They loved
the flavor, I sauteed with sesame oil basil oregano.

I had my green juice, and they didn't say anything negative at all.
I don't know what I was expecting.

Anyway, we had a relaxing visit. And I left to hunt down my new blender.

Happy Camper Greco