Vegan/Vegetarian Thread (discussion, recipes, laughs)

[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

[Nina]

I soaked the quiona for two hours this morning...changing the water 4 or 5 times...and the bitter taste of yesterday's batch is gone...

I can't tell the texture, yet, it's still pretty hot, but I think I got the water measurements better than yesterday as well...good enough to concoct a salad with it...

I do like the flrc...it seems to know what it's doing...next I think I'll try some barley or pink rice

[Nina]

I've made, and am eating, and enjoying a salad with:

the Good quoina
chick-peas made from dried
carrots
blanched green beans and zucchini
dry roasted, unsalted slivered almonds

with a dressing I made of:

lots of garlic I shaved on a plain grater
a minced shallot
a good dollop of whole grain mustard
lime zest
juice of said lime
olive oil ( not too much)
pinch 'o salt...

all mixed together...and, not to brag or nuttin' it's really Good !!

(lucky for me since I can never cook in small batches so there is a lot...more than enough for me to share with a friend, which I will, and still
have more than enough left for into the week)...

[Dominique]

Originally Posted by Nina

I soaked the quiona for two hours this morning...changing the water 4 or 5 times...and the bitter taste of yesterday's batch is gone...

I can't tell the texture, yet, it's still pretty hot, but I think I got the water measurements better than yesterday as well...good enough to concoct a salad with it...

I do like the flrc...it seems to know what it's doing...next I think I'll try some barley or pink rice

Hi Nina,

I eat Quiona, I swear, every day.....somehow, some way. It's loaded wwith protein and magnesium. Besides that, it will absorb any flavor of anything you cook it with. I stuff peppers with it, I use it in chili, Have tossed it in pasta sauce, I make cold salads with it, I eat it plain.....it's use is endless once you learn to cook it. It's very simple.

I run it through a strainer with running water, what falls out, I don't want. Then, I cook it just like rice. One part Quiona, two parts H20. I wait until the water is boiling, dump in the Quiona and get it back up to a boil, then I reduce the heat half way and fluff/stir with a fork until all of the water is absorbed. This is also a great way to use up any extra veggies you have in fridge, just dice them up and toss them into that water as the water is reducing. It really is that simple. Piece of advice. I buy from the bulk bins too. Put your quiona into the freezer for over night, since it is a grain, it may attract mill worms (sorry it's just part of life) frezzer will kill off any potential for that happening. Enjoy!!!

Oh, if you suffer from migraines, this is a must for your diet....it's better than fever few.

[Linus]

Do anyone have any particularly favourite authors when it comes to vegan lifestyle and raw vegan lifestyle in particular? Victoria Boutenko isn't bad but comes across a little preachy. K has been reading Frederick Patenaude but I find him to a few mangos short of a bunch at times. I don't trust some of his claims and his website feels "oily" to me.

Anyone have other suggestions?

[nycfem]

http://en.wikipedia.org/wiki/Isa_Chandra_Moskowitz

Originally Posted by Linus

Do anyone have any particularly favourite authors when it comes to vegan lifestyle and raw vegan lifestyle in particular? Victoria Boutenko isn't bad but comes across a little preachy. K has been reading Frederick Patenaude but I find him to a few mangos short of a bunch at times. I don't trust some of his claims and his website feels "oily" to me.

Anyone have other suggestions?

[nycfem]

Adding (same author, direct link to her books): http://www.theppk.com/books/

[Dominique]

i thought this was pretty informative

brain dead, link wouldn't work...tried three times.

Vegetarian is enough for me.

[Dominique]

Originally Posted by Yellow band

Hi Nina,

I eat Quiona, I swear, every day.....somehow, some way. It's loaded wwith protein and magnesium. Besides that, it will absorb any flavor of anything you cook it with. I stuff peppers with it, I use it in chili, Have tossed it in pasta sauce, I make cold salads with it, I eat it plain.....it's use is endless once you learn to cook it. It's very simple.

I run it through a strainer with running water, what falls out, I don't want. Then, I cook it just like rice. One part Quiona, two parts H20. I wait until the water is boiling, dump in the Quiona and get it back up to a boil, then I reduce the heat half way and fluff/stir with a fork until all of the water is absorbed. This is also a great way to use up any extra veggies you have in fridge, just dice them up and toss them into that water as the water is reducing. It really is that simple. Piece of advice. I buy from the bulk bins too. Put your quiona into the freezer for over night, since it is a grain, it may attract mill worms (sorry it's just part of life) frezzer will kill off any potential for that happening. Enjoy!!!

Oh, if you suffer from migraines, this is a must for your diet....it's better than fever few.

Hope this helps some....or be more specific what you need help with ok?

ETA I POSTED THIS ABOIUT A MONTH AGO TO NINA

[Bella~Vita]

YB thanks so much ... how often or how many times a day do you drink these and do u eat regular food? I'm seriously wanted to change my bad eating habits. Today I had a blueberry & Banana and h2o with ice from the blender. Yum

[Dominique]

Originally Posted by Kat_Fl

YB thanks so much ... how often or how many times a day do you drink these and do u eat regular food? I'm seriously wanted to change my bad eating habits. Today I had a blueberry & Banana and h2o with ice from the blender. Yum

That is an excellent start! Congratulations. The bananna (and remember, I always have at least one in every shake I make) will make it thicker, tastier and keep the ingrediants blended together i/e you won't see seperation. You needed a little protein in that shake. (a teasoon of peanut butter would have been perfect), or drop in some almonds or walnuts or unsalted cashews (YUM). Try to view the shake as the food pyramid. But you did great, and I'm proud of you for even trying! The peanut butter or the nuts will be perfect for now. (peanut butter and bananna's are to die for!)

I drink at least one every day (with greens in it) I like to drink two, and some food usually for my snacks and lunch.
But I try really hard to eat a raw diet. Quinoa is the exception, as it does get boiled. Gee, what a wonderful source of protein.

Have you ever used whey protein? Just asking, I am 5 foot 5 and I weigh 130 pounds, and I need 70 grams of protein a day. I rely on they whey isolate to help me get 26 grams of the protein. True, it is used by athletic people for muscle recovery, but it is a wonder source of branch chain amino acids, impossible to get from a supplement, and your body needs it. I usually put it into my morning shake....(but I do my gym work out in the morning).

Keep coming back. Glad to give you tips. Your post made me smile.

[Greco]

Morning YB, everyone,

YB great sharing with the new folks on the thread...Kat, remember to watch the beginners video I suggested its easy and full of information as well.

For folks that may be allergic to dairy, as I am, there are dairy free protein powders, organic, and green veggie powders as well also organic.

Well, I'm far from home and am having a wonderful time with very loving kids that, guess what?! They love green smoothies! Really smart kids too, taking me shopping to their favorite health food store smiling. What a great surprise...one of the kids won't touch meat imagine that...sharp sharp kids.

So, this morning's smoothie, everything is Organic folks unless mentioned otherwise...


bananas (of course for creamy sweet )

blueberries

spinach

walnuts

protein powder

a bit of soy milk (Silk brand)

H2O/Ice

simple, and delicious

enjoy your Sunday folks, Greco

[Femminator]

I have a great greens recipie.


Greek Greens

Take 4 cups of greens, any will do and steam in a little bit of water until they are wilted, and tender, but not mushy. Obviously Spinach will take much less time than beet greens or collards for example. Drain them and press a bit so they are not soggy and water logged.

Sautee 1 to 2 cloves minced garlic(I prefer more as I love garlic, but you may use less) in 2 tablespoons Olive Oil. Satuee until tender, 2 mins aprox. Add 1/2 to 1 teaspoon of lemon juice and a sprinkle of salt to taste.

Mix the greens and the Olive Oil mixture together, add Feta Cheese crumbles, about 1/4 cup will do.

Sometimes I crisp up some tofu and add that also. It tastes great and even my kids adore them this way.



I also don't make Sloppy Joes with meat or crumbles. I use Green Lentils instead and add sloppy joe mix, some brown sugar and a bit of ketchup. I cook in the crock pot and leave burger buns on the counter for the kids when they get home from school.

[nycfem]

Both sound like great recipes! How do you make your tofu when you do it for this first recipe? You have good ideas!

Originally Posted by Femminator

I have a great greens recipie.


Greek Greens

Take 4 cups of greens, any will do and steam in a little bit of water until they are wilted, and tender, but not mushy. Obviously Spinach will take much less time than beet greens or collards for example. Drain them and press a bit so they are not soggy and water logged.

Sautee 1 to 2 cloves minced garlic(I prefer more as I love garlic, but you may use less) in 2 tablespoons Olive Oil. Satuee until tender, 2 mins aprox. Add 1/2 to 1 teaspoon of lemon juice and a sprinkle of salt to taste.

Mix the greens and the Olive Oil mixture together, add Feta Cheese crumbles, about 1/4 cup will do.

Sometimes I crisp up some tofu and add that also. It tastes great and even my kids adore them this way.



I also don't make Sloppy Joes with meat or crumbles. I use Green Lentils instead and add sloppy joe mix, some brown sugar and a bit of ketchup. I cook in the crock pot and leave burger buns on the counter for the kids when they get home from school.

[nycfem]

Made a new dish that passed the "Husbutch Test." I nearly-dry-sauteed french beans in fresh ginger, garlic, and sesame oil (very, very little oil) for a long time (gave it a smoky flavor). I separately sauteed mushrooms, then poured the juice from the mushrooms into the pan with the beans and also added lite coconut milk. It was quite mild, because BB doesn't like spice (I love spice!) yet flavorful, a bit Thai-like.

[Femminator]

Originally Posted by nycfembbw

Both sound like great recipes! How do you make your tofu when you do it for this first recipe? You have good ideas!

I use the pre cubed type(I cheat) and put some olive oil in a pan and toss the cubes in when the oil is hot. I add some garlic or onion powder and fry each side until crisp. You can add anything at all to Tofu. Sometimes I add curry powder or Cumin, anything goes. Tofu soaks up what you put on it.

I have made a great Hot Lime Tofu. You just take slices of Tofu, and dip them into lime juice, then you dredge into Cajun seasoning(I get it from the store) and put on an oiled dish to bake. Turn them after a bit and both sides get crispy. Sometimes I spray the Tofu with a non stick srapy oil of some type to help it crisp in the oven. I use it in sandwiches, for a main dish etc. Just remember to press you Tofu first so it is not too wet.

[Greco]

Femminator, your Greek Greens recipe sounds delicious and right
up my alley since I love garlic thanks, Greco

Originally Posted by Femminator

I have a great greens recipie.


Greek Greens

Take 4 cups of greens, any will do and steam in a little bit of water until they are wilted, and tender, but not mushy. Obviously Spinach will take much less time than beet greens or collards for example. Drain them and press a bit so they are not soggy and water logged.

Sautee 1 to 2 cloves minced garlic(I prefer more as I love garlic, but you may use less) in 2 tablespoons Olive Oil. Satuee until tender, 2 mins aprox. Add 1/2 to 1 teaspoon of lemon juice and a sprinkle of salt to taste.

Mix the greens and the Olive Oil mixture together, add Feta Cheese crumbles, about 1/4 cup will do.

Sometimes I crisp up some tofu and add that also. It tastes great and even my kids adore them this way.



I also don't make Sloppy Joes with meat or crumbles. I use Green Lentils instead and add sloppy joe mix, some brown sugar and a bit of ketchup. I cook in the crock pot and leave burger buns on the counter for the kids when they get home from school.

[Greco]

Veggie Lovers

This evening had a strong desire for

Mozzarella cut med thin

Roma tomatoes

a bit of salt black pepper

but where were my olives?!

No olives no capers so

added my own hot salsa

which is made from green chillies
a bit of lemon juice and jalapenos

Cool sensual dish for this hot weather

and very satisfying.

Greco

[Dominique]

Originally Posted by Yellow band

I eat Quiona, I swear, every day.....somehow, some way. It's loaded wwith protein and magnesium. Besides that, it will absorb any flavor of anything you cook it with. I stuff peppers with it, I use it in chili, Have tossed it in pasta sauce, I make cold salads with it, I eat it plain.....it's use is endless once you learn to cook it. It's very simple.

I run it through a strainer with running water, what falls out, I don't want. Then, I cook it just like rice. One part Quiona, two parts H20. I wait until the water is boiling, dump in the Quiona and get it back up to a boil, then I reduce the heat half way and fluff/stir with a fork until all of the water is absorbed. This is also a great way to use up any extra veggies you have in fridge, just dice them up and toss them into that water as the water is reducing. It really is that simple. Piece of advice. I buy from the bulk bins too. Put your quiona into the freezer for over night, since it is a grain, it may attract mill worms (sorry it's just part of life) frezzer will kill off any potential for that happening. Enjoy!!!

Oh, if you suffer from migraines, this is a must for your diet....it's better than fever few.

I posted this about a month ago. Hope it helps you, if not, let me know