Vegan/Vegetarian Thread (discussion, recipes, laughs)

[Kelt]

I'm not sure if I should post in here, I am still an omnivore of sorts. I would say that 90% of the time I would be a lacto/ovo/pesco, and not much of that. (Does that even count?)

Today I set about batch cooking and discovered that everything I made would qualify as vegetarian, even vegan, by choice. It's just what sounded good and I didn't even try to avoid animal products.

I made 10 servings each of:

Many vegetable and barley soup, more like stew
Lentil soup
Quinoa and Black Beans
Black Bean and tri-color pepper vinaigrette salad
Also made a weeks worth of oatmeal in advance

This way just by tossing together a few quick salads and replenishing fruit a couple of times, I shouldn't have to cook for a couple of weeks. It helps that I don't mind repeat meals.
I also rounded out the fridge and pantry for other stand alone items.

And just because I am feeling decadent and experimental;
Coconut rice for dessert, subbing quinoa for the rice and will top with berries

[nycfem]

Please do post in here! If the recipe is veg you are more than welcome

And I know you have great recipes and ideas so please don't be a stranger here!

[nycfem]

Could you please post the recipes for everything you listed and how you make it when you have a chance. All of it sounds so delicious.

I love quinoa. BB and I find it to be a real comfort food, the healthy man's [sic] mac and cheese

I also don't mind repeat meals, not one bit.

Originally Posted by Kelt

I made 10 servings each of:

Many vegetable and barley soup, more like stew
Lentil soup
Quinoa and Black Beans
Black Bean and tri-color pepper vinaigrette salad
Also made a weeks worth of oatmeal in advance

This way just by tossing together a few quick salads and replenishing fruit a couple of times, I shouldn't have to cook for a couple of weeks. It helps that I don't mind repeat meals.
I also rounded out the fridge and pantry for other stand alone items.

And just because I am feeling decadent and experimental;
Coconut rice for dessert, subbing quinoa for the rice and will top with berries

[nycfem]

Also how do you store it? Freezer? What kind of container do you use?

[Kelt]

Originally Posted by nycfembbw

Could you please post the recipes for everything you listed and how you make it when you have a chance. All of it sounds so delicious.

I love quinoa. BB and I find it to be a real comfort food, the healthy man's [sic] mac and cheese

I also don't mind repeat meals, not one bit.

Okay, well, some of this is pretty easy because I cheat.

I get most of my ideas from a web site I've been using a couple of years now. All Recipies.

The reason I use it is because I don't have to know what I am looking for, for instance if I see swiss chard and want to make something I just look up that item and scroll until I see something that sounds good. Once I am there I scan the recipe to make sure I still like the idea and go to the bottom of the page where the nutritional info is. Clicking the 'more info' button turns it into a nutrition label so that it is familiar looking.

What I like in part is that it works a bit like Amazon, lots of reviews to give me ideas of common mods. Example; the lentil soup that I made was not specific as to what kind of vinegar was used, so I looked at a few of the comments and found folks liked balsamic. Also, I saw that it was also popular to add cumin, I do both and like it a lot. It is a staple in my fridge.



I also got the recipe for the quinoa and black beans there. I like to put a big scoop of pico de gallo on it when I eat it, also some more of the chopped cilantro since there is always more of that than I use in it.




I just got turned onto oatmeal a short time ago, I have hated it for fifty years. This is a bit lame, but I never knew that there was something different about steel cut other than the price until now. I looked at various places to figure out how to batch make it, this was sparked by a post on another thread by the way. I don't have a lot of patience in the morning for cooking, more of a heat and go sort. What I do is mix 1C of the oats and 3 (instead of 4) cups water and boil for 1 minute. The time varies by how long it takes me to figure out that I forgot it.

At that point just put it in the fridge and take out what you want in the morning, heat and eat. I pour it into a square container and cut it into squares when cold the next morning. It sets up pretty stiff, but softens up when heated.

Naturally, I do stuff to it when I make it for myself. When cooking it I put in a couple of tsps of cinnamon, a capful or two of vanilla, pinch-o-salt, and raisins or other dried fruit. When I eat it I hit it up with a little agave nectar and chopped walnuts. I like to put almond milk on it too. This is supposed to be 4 servings, but for me it is 6, probably all the stuff I put in it. I eat the stuff every day now.

I'll tackle the others in part 2 when I have a bit more time.

[Kelt]

I know some folks have trouble with raw bell peppers or raw onions, ya been warned!

The Black Bean and Tri-colored Peppers is one out of a book that I eat constantly in warm weather as it is refrigerated and quick to just scoop out a bowl or take to go.
I use all organics for this.

1 each red, orange, and yellow bell peppers; large cut into 1cm chunks
1 med red onion chopped
1-2 cloves garlic minced
2 cans black beans rinsed and drained
1C frozen corn (I use fire roasted)
Italian parsley chopped coarse, maybe 2/3C? A handful
Red wine vinaigrette, I invert the normal ratio and use 2:1 vinegar to oil instead of 1:2, whatever you like best
So, 1/2C red wine vinegar + 1/4C olive oil
Kosher salt to taste

(I have also used raspberry vinegar in place of red wine, and also you can sub cilantro for the italian parsley)

Let it sit overnight in the fridge for flavors to blend, I store it upside down so that I don't have to do the big stir before serving.