Deja vu all over again!

[Guest guest]

Trying to move toward vegetarian/vegan feels like starting step three felt

almost two years

ago. A little daunting at first: the planning, the grocery list, the shopping,

the new ways of

cooking....and eventually it clicks into place and become automatic. Here's

hoping!

 

I made a start yesterday, shopping at what passes for a natural foods store

here. I bought

tempeh, red lentils and quinoa, plus some mixed beans that looked interesting in

the bin.

I didn't have a clue about what to do with any of them them. <grin> So I went

online

looking for a crockpot vegan lentil soup/stew, and found something that looked

good.

 

This morning I dusted off my RV gas range and sauteed onions and garlic. I

peeled and cut

up two sweet potatoes/yams (the orange ones) and some carrots (keeping the color

scheme orange like the " red " lentils). Everything went into the crockpot with

veggie

boullion and water. Later I added curry and cinnamon. It was more stew than soup

and

very yummy. We ate most of it for supper, and there's a little left over for

lunch. It may

have been a bit short on protein (or maybe not, since we ate so much!), but it

was very

hearty and satisfying. I'm happy with my first effort. And I'm glad to have been

able to use

my beloved crockpot for something other than meat. It also feels good to finally

be in the

" doing " stage, rather than in the " flapping " (how'm-I-gunna) stage. <smile>

 

I sauteed strips of tempeh for lunch, and it was OK. I didn't have anything to

flavor it with

(soy sauce?), but I'll experiment. My next recipe google will be for the quinoa,

unless

someone has something to share. Cinzia, aren't you the quinoa queen?

 

So, even though I'm on step seven, I'm on the veggie version of " step three " ,

learning a

new language and new skills, just as I did before.

 

Rosieliz

[Guest guest]

Hey RosieLiz-

 

This is cool - I am learning right along with you!

 

I am a huge fan of tempeh. I get the garden vegetable flavored stuff - can't

remember the brand but got it at whole foods. I usually saute it in olive oil

with some sea salt. I love the texture of it.

 

I would also love to hear some quinoa ideas!

 

Tina

 

 

 

 

rambling.rosey

Wed, 23 Jan 2008 05:00:28 +0000

Deja vu all over again!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Trying to move toward vegetarian/vegan feels like starting step

three felt almost two years

 

ago. A little daunting at first: the planning, the grocery list, the shopping,

the new ways of

 

cooking....and eventually it clicks into place and become automatic. Here's

hoping!

 

 

 

I made a start yesterday, shopping at what passes for a natural foods store

here. I bought

 

tempeh, red lentils and quinoa, plus some mixed beans that looked interesting in

the bin.

 

I didn't have a clue about what to do with any of them them. <grin> So I went

online

 

looking for a crockpot vegan lentil soup/stew, and found something that looked

good.

 

 

 

This morning I dusted off my RV gas range and sauteed onions and garlic. I

peeled and cut

 

up two sweet potatoes/yams (the orange ones) and some carrots (keeping the color

 

scheme orange like the " red " lentils). Everything went into the crockpot with

veggie

 

boullion and water. Later I added curry and cinnamon. It was more stew than soup

and

 

very yummy. We ate most of it for supper, and there's a little left over for

lunch. It may

 

have been a bit short on protein (or maybe not, since we ate so much!), but it

was very

 

hearty and satisfying. I'm happy with my first effort. And I'm glad to have been

able to use

 

my beloved crockpot for something other than meat. It also feels good to finally

be in the

 

" doing " stage, rather than in the " flapping " (how'm-I-gunna) stage. <smile>

 

 

 

I sauteed strips of tempeh for lunch, and it was OK. I didn't have anything to

flavor it with

 

(soy sauce?), but I'll experiment. My next recipe google will be for the quinoa,

unless

 

someone has something to share. Cinzia, aren't you the quinoa queen?

 

 

 

So, even though I'm on step seven, I'm on the veggie version of " step three " ,

learning a

 

new language and new skills, just as I did before.

 

 

 

Rosieliz

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

_______________

Climb to the top of the charts! Play the word scramble challenge with star

power.

http://club.live.com/star_shuffle.aspx?icid=starshuffle_wlmailtextlink_jan

 

 

[Guest guest]

Don't you just love on step 7 that you can do another step 3 without drama?

When I moved to a retreat center 3 months ago I went through something similar

since our meals are cooked for us. I had to get really creative supplementing.

Congratulations on the soup! What does your journal tell you about the lentils

being enough protein? I know for me I use red lentils as a brown because I

don't feel quite settled enough when I eat them, though I do when I eat brown or

green lentils. I have a feeling that's pretty unique to each person's body.

 

And quinoa? Honestly I just use cumin and salt and that's yummy enough for

me. I know for the holidays up here they made " Festive Quinoa " with

cranberries, slivered almonds, parsley and a few spices. Another thing to

consider is that whereever in a recipe it says " brown rice " you can substitute

quinoa. I've done that with a number of recipes in the wild rice cookbook from

the store. Let us know how it turns out!

 

Jess CO

 

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

 

[Guest guest]

Well gosh golly, RosieLiz, you veg explorations are coming along

quite nicely! I love that you just went for it and trusted what

looked good to you, that you'd be able to find a way to use it. )

 

Like Tina, I really like tempeh. I use that garden veggie flavor

too!! And the flax one when I don't want the veggie flavor.

Lightlife is the brand; I get it at Whole Foods & other places.

 

This tempeh is very dense, so I like to cube it and cook it in water

for maybe 15 minutes or so. Sort of poofs it up a little and it

then more easily absorbs marinades & sauces. I like it in Thai-

style curries, or plain in a sandwich with a spread or salsa, or

cooked & then crumbled into tomato sauce, or simply with soy sauce,

ginger, and sesame oil.

 

And like Jess posted, quinoa can be used instead of brown rice or

whatever brown (and I count it as a topper-upper for my protein if

necessary). I'm a cumin fan, too! Or sometimes I sautee a little

onion or garlic, plus some diced veggies like carrot, broccoli, bell

pepper, whatever, add spices, add one measure of quinoa and 2

measures of water & let it cook until the quinoa is done (about 15

minutes).

 

See if you can find red quinoa. It's a little chewier and nuttier

tasting than the regular " white " quinoa. Sort of reminds me of the

difference between brown and white rice. You fix it the same way as

regular quinoa. Or I sometimes make it pretty plain and use as a

layer when I make a sort of torta with beans (mashed or not),

chopped/shredded veggies, salsa of some kind, and maybe cheese,

maybe avocado/guacamole.

 

Oh, did you know that you can soak quinoa? I have a friend who

believes that it makes it more digestible. You can soak it for

several hours/overnight, drain, and use a little less than the usual

2x measure of water.

 

Okay, I better stop now! I really enjoy hearing what others are

doing with these foods. Cinzia

 

, " rovingrosey "

<rambling.rosey wrote:

>

> Trying to move toward vegetarian/vegan feels like starting step

three felt almost two years

> ago. A little daunting at first: the planning, the grocery list,

the shopping, the new ways of

> cooking....and eventually it clicks into place and become

automatic. Here's hoping!

>

> I made a start yesterday, shopping at what passes for a natural

foods store here. I bought

> tempeh, red lentils and quinoa, plus some mixed beans that looked

interesting in the bin.

> I didn't have a clue about what to do with any of them them.

<grin> So I went online

> looking for a crockpot vegan lentil soup/stew, and found something

that looked good.

>

> This morning I dusted off my RV gas range and sauteed onions and

garlic. I peeled and cut

> up two sweet potatoes/yams (the orange ones) and some carrots

(keeping the color

> scheme orange like the " red " lentils). Everything went into the

crockpot with veggie

> boullion and water. Later I added curry and cinnamon. It was more

stew than soup and

> very yummy. We ate most of it for supper, and there's a little

left over for lunch. It may

> have been a bit short on protein (or maybe not, since we ate so

much!), but it was very

> hearty and satisfying. I'm happy with my first effort. And I'm

glad to have been able to use

> my beloved crockpot for something other than meat. It also feels

good to finally be in the

> " doing " stage, rather than in the " flapping " (how'm-I-gunna)

stage. <smile>

>

> I sauteed strips of tempeh for lunch, and it was OK. I didn't have

anything to flavor it with

> (soy sauce?), but I'll experiment. My next recipe google will be

for the quinoa, unless

> someone has something to share. Cinzia, aren't you the quinoa

queen?

>

> So, even though I'm on step seven, I'm on the veggie version

of " step three " , learning a

> new language and new skills, just as I did before.

>

> Rosieliz

>

[Guest guest]

Quinoa makes a wonderful tabbouli - just substitute it for the bulgur

wheat in any tabbouli recipe! It's really good! ~Val

 

, " rovingrosey "

<rambling.rosey wrote:

> My next recipe google will be for the quinoa, unless

> someone has something to share. Cinzia, aren't you the quinoa queen?

[Guest guest]

heres my old faithful chickpea recipe. It began as a soup, but I cook

it thick, reducing it down and serving over wild rice

 

spiced chick pea and tomato

 

saute 2 onions in olive oil

 

make a paste with 1 tablespoon ground almonds, 1 teaspoon grated

ginger and 2 teaspoons curry spices ( I use tikka , any is OK, or

combine your favourite )

 

add paste to pan and cook a minute. Add 2 cloves chopped garlic if

liked too.

 

add 1 tin chick peas and 1 tin chopped tomato, I tin water.

 

simmer 30 - 40 mins

 

Use as a soup or simmer to reduce a bit and serve over brown rice.

Add carrots to soup if liked. Add some extra ground almonds if you

like, they make the sauce a lovely texture.

 

this gives me the chance to pass on the best kitchen tip I ever

heard. Buy fresh ginger, peel it and keep in freezer. Then grate

the frozen root straight into recipe. I used to throw away ginger,

as it wouldnt keep.

 

its very energising to me, I think its the ginger

 

(Possible translations chickpea=garbanzo, ground almonds = almond

flour)

 

how are you feeling? you sound great...

mosaic

 

 

 

 

 

 

 

 

 

, " rovingrosey "

<rambling.rosey wrote:

>

> Trying to move toward vegetarian/vegan feels like starting step

three felt almost two years

> ago. A little daunting at first: the planning, the grocery list,

the shopping, the new ways of

> cooking....and eventually it clicks into place and become

automatic. Here's hoping!

>

> I made a start yesterday, shopping at what passes for a natural

foods store here. I bought

> tempeh, red lentils and quinoa, plus some mixed beans that looked

interesting in the bin.

> I didn't have a clue about what to do with any of them them. <grin>

So I went online

> looking for a crockpot vegan lentil soup/stew, and found something

that looked good.

>

> This morning I dusted off my RV gas range and sauteed onions and

garlic. I peeled and cut

> up two sweet potatoes/yams (the orange ones) and some carrots

(keeping the color

> scheme orange like the " red " lentils). Everything went into the

crockpot with veggie

> boullion and water. Later I added curry and cinnamon. It was more

stew than soup and

> very yummy. We ate most of it for supper, and there's a little left

over for lunch. It may

> have been a bit short on protein (or maybe not, since we ate so

much!), but it was very

> hearty and satisfying. I'm happy with my first effort. And I'm glad

to have been able to use

> my beloved crockpot for something other than meat. It also feels

good to finally be in the

> " doing " stage, rather than in the " flapping " (how'm-I-gunna) stage.

<smile>

>

> I sauteed strips of tempeh for lunch, and it was OK. I didn't have

anything to flavor it with

> (soy sauce?), but I'll experiment. My next recipe google will be

for the quinoa, unless

> someone has something to share. Cinzia, aren't you the quinoa queen?

>

> So, even though I'm on step seven, I'm on the veggie version

of " step three " , learning a

> new language and new skills, just as I did before.

>

> Rosieliz

>