Guest guest Posted July 21, 2009 Report Share Posted July 21, 2009 Hello Jaki! Welcome to our list . Glad you found the protein list useful. One tip that I've found when working on getting enough protein is that stacking really works great for us vegetarians. I have cheese fairly regularly, but it's to top off my protein, hardly ever as the sole source. I find it much easier to eat what I need to without having to have such large quantities of one thing LOL. So tofu, what would you like to know about it? My favorite way to prepare it these days is to freeze it first. Simply take the tofu out of the water it comes in, freeze it, defrost it on the counter or in the fridge, then squeeze the water out by hand (putting one hand on each side and press palms together). That makes it more chewy in texture and it also soaks up marinades better. You can then fry it in a pan, or bake it in the oven. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ " fulhamwitch " <Fulhamwitch Monday, July 20, 2009 9:16:38 AM Another newbie to the world of beans. Hi I'm Jaki - I'm liaison on wheat free gluten free and have been doing the program since April 2006. I've had digestion issues which is why I am off gluten but I've found I do a lot better on vegetable proteins so I am limiting my fish and chicken meals to four each per week and finding other sources for the rest. I printed off the great list of Protein sources from the files - brilliant resource to have Heather - thank you. I've rustled up an awesome nut terrine and a couple of bean burgers but I'm struggling a bit to get up to 25g per meal without using cheese all the time. Can anyone tell me more about tofu and how to use it? I already got one great idea - I just adore Portobello mushrooms - mmmmmm! Now off to read back through the messages and glean some more ideas. Great to see some familiar names here. Jaki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2009 Report Share Posted July 22, 2009 Hi Jaki! I just joined this list myself. I've had the realization that I'm a lot more excited to cook and eat my vegetarian based meals, and have the tendency to drag my feet, or sometimes eat too little with my meat based dishes. Tonight I am making a veggie chili with crumbled tofu. It also has kidney beans, and I like to top it with shredded cheese, so I think I should be able to meet my protein with it. It's been a while since I last made it, I'll let you know how it goes :-) Welcome to the list! Angela ________________________________ " fulhamwitch " <Fulhamwitch Monday, July 20, 2009 9:16:38 AM Another newbie to the world of beans. Hi I'm Jaki - I'm liaison on wheat free gluten free and have been doing the program since April 2006. I've had digestion issues which is why I am off gluten but I've found I do a lot better on vegetable proteins so I am limiting my fish and chicken meals to four each per week and finding other sources for the rest. I printed off the great list of Protein sources from the files - brilliant resource to have Heather - thank you. I've rustled up an awesome nut terrine and a couple of bean burgers but I'm struggling a bit to get up to 25g per meal without using cheese all the time. Can anyone tell me more about tofu and how to use it? I already got one great idea - I just adore Portobello mushrooms - mmmmmm! Now off to read back through the messages and glean some more ideas. Great to see some familiar names here. Jaki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2009 Report Share Posted July 23, 2009 Hi Angela how lovely to see you here. I'm going to try the frozen and squeezed tofu as it was the texture I didnt like last time I tried it (years ago). Like you I am in transition, I buy a small farm assured chicken every week and a pack of four salmon fillets then the rest of my meals are bean or nut based. I have two egg breakfasts and shake on the other days so breakfast isn't a problem. I think I can cook with the rice protein powder I bought (and didn't like in shake) so that will help my protein count. So far it is going very well and my body absolutely loves my experiment. I was finding that when my journal said 'flat' and 'dull' there was definitely a connection with red meat meals. I am loving the energy this is giving me - now I can't wait to get out in the garden instead of dragging myself out there. I made a nut terrine from Sarah Browns book which was to die for but not sure if I will use it often as it is peanut based. I also found a wonderful rice and nut burger in Rose Elliott. Onwards and Upwards. Jaki - Angela Wednesday, July 22, 2009 9:45 PM Re: Another newbie to the world of beans. Hi Jaki! I just joined this list myself. I've had the realization that I'm a lot more excited to cook and eat my vegetarian based meals, and have the tendency to drag my feet, or sometimes eat too little with my meat based dishes. Tonight I am making a veggie chili with crumbled tofu. It also has kidney beans, and I like to top it with shredded cheese, so I think I should be able to meet my protein with it. It's been a while since I last made it, I'll let you know how it goes :-) Welcome to the list! Angela ________________________________ " fulhamwitch " <Fulhamwitch Monday, July 20, 2009 9:16:38 AM Another newbie to the world of beans. Hi I'm Jaki - I'm liaison on wheat free gluten free and have been doing the program since April 2006. I've had digestion issues which is why I am off gluten but I've found I do a lot better on vegetable proteins so I am limiting my fish and chicken meals to four each per week and finding other sources for the rest. I printed off the great list of Protein sources from the files - brilliant resource to have Heather - thank you. I've rustled up an awesome nut terrine and a couple of bean burgers but I'm struggling a bit to get up to 25g per meal without using cheese all the time. Can anyone tell me more about tofu and how to use it? I already got one great idea - I just adore Portobello mushrooms - mmmmmm! Now off to read back through the messages and glean some more ideas. Great to see some familiar names here. Jaki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2009 Report Share Posted July 23, 2009 Jaki, what kinds of things are you cooking with the rice protein powder? I have some at home and I don't like it in my shake, though if I do half with it and half with Restore it's ok. Still it'd be nice to see some other uses for it Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Jaki Wallis <Fulhamwitch Thursday, July 23, 2009 3:47:41 AM Re: Another newbie to the world of beans. Hi Angela how lovely to see you here. I'm going to try the frozen and squeezed tofu as it was the texture I didnt like last time I tried it (years ago). Like you I am in transition, I buy a small farm assured chicken every week and a pack of four salmon fillets then the rest of my meals are bean or nut based. I have two egg breakfasts and shake on the other days so breakfast isn't a problem. I think I can cook with the rice protein powder I bought (and didn't like in shake) so that will help my protein count. So far it is going very well and my body absolutely loves my experiment. I was finding that when my journal said 'flat' and 'dull' there was definitely a connection with red meat meals. I am loving the energy this is giving me - now I can't wait to get out in the garden instead of dragging myself out there. I made a nut terrine from Sarah Browns book which was to die for but not sure if I will use it often as it is peanut based. I also found a wonderful rice and nut burger in Rose Elliott. Onwards and Upwards. Jaki - Angela Wednesday, July 22, 2009 9:45 PM Re: Another newbie to the world of beans. Hi Jaki! I just joined this list myself. I've had the realization that I'm a lot more excited to cook and eat my vegetarian based meals, and have the tendency to drag my feet, or sometimes eat too little with my meat based dishes. Tonight I am making a veggie chili with crumbled tofu. It also has kidney beans, and I like to top it with shredded cheese, so I think I should be able to meet my protein with it. It's been a while since I last made it, I'll let you know how it goes :-) Welcome to the list! Angela ____________ _________ _________ __ " fulhamwitch@ btinternet. com " <Fulhamwitch@ btinternet. com> Monday, July 20, 2009 9:16:38 AM Another newbie to the world of beans. Hi I'm Jaki - I'm liaison on wheat free gluten free and have been doing the program since April 2006. I've had digestion issues which is why I am off gluten but I've found I do a lot better on vegetable proteins so I am limiting my fish and chicken meals to four each per week and finding other sources for the rest. I printed off the great list of Protein sources from the files - brilliant resource to have Heather - thank you. I've rustled up an awesome nut terrine and a couple of bean burgers but I'm struggling a bit to get up to 25g per meal without using cheese all the time. Can anyone tell me more about tofu and how to use it? I already got one great idea - I just adore Portobello mushrooms - mmmmmm! Now off to read back through the messages and glean some more ideas. Great to see some familiar names here. Jaki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2009 Report Share Posted July 23, 2009 Hi Angela, the chili sounds great! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Angela <a.jones151 Wednesday, July 22, 2009 4:45:20 PM Re: Another newbie to the world of beans. Hi Jaki! I just joined this list myself. I've had the realization that I'm a lot more excited to cook and eat my vegetarian based meals, and have the tendency to drag my feet, or sometimes eat too little with my meat based dishes. Tonight I am making a veggie chili with crumbled tofu. It also has kidney beans, and I like to top it with shredded cheese, so I think I should be able to meet my protein with it. It's been a while since I last made it, I'll let you know how it goes :-) Welcome to the list! Angela ____________ _________ _________ __ " fulhamwitch@ btinternet. com " <Fulhamwitch@ btinternet. com> Monday, July 20, 2009 9:16:38 AM Another newbie to the world of beans. Hi I'm Jaki - I'm liaison on wheat free gluten free and have been doing the program since April 2006. I've had digestion issues which is why I am off gluten but I've found I do a lot better on vegetable proteins so I am limiting my fish and chicken meals to four each per week and finding other sources for the rest. I printed off the great list of Protein sources from the files - brilliant resource to have Heather - thank you. I've rustled up an awesome nut terrine and a couple of bean burgers but I'm struggling a bit to get up to 25g per meal without using cheese all the time. Can anyone tell me more about tofu and how to use it? I already got one great idea - I just adore Portobello mushrooms - mmmmmm! Now off to read back through the messages and glean some more ideas. Great to see some familiar names here. Jaki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2009 Report Share Posted July 23, 2009 I havent tried it yet. I find rice pp rather scary LOL I am thinking of putting it in my next nut terrine - here is the recipe in case anyone else might like to try it. I absolutely love it but might make it an occasional treat as the peanuts make it a little rich. Layered Nut Terrine - from the Sarah Brown Vegetarian cook book. 2 medium sized onions finely chopped - approx 1 cup 3 or 500g cups skin on peanuts raw finely chopped. 3 cups finely chopped celery ½ cup ground almonds Generous spoonful of mixed herbs Organic chopped tomatoes = 1 x 16oz can 1 - 2 cups grated cheese for topping Sautee the onion in a little oil until it is turning brown on the edges - you will need a deep sided pan for all the ingredients. Add the chopped peanuts and mix into the onions - stir often or they will burn. Stir in the herbs and the ground almonds. Finally add in the chopped celery and stir it well until the ingredients are well mixed and warmed through but not fully cooked - approx ten minutes. Place half of the mixture in an ovenproof dish and press down firmly until it is level. Spread over the first layer the can of chopped tomatoes and then add the second half of the nut mixture and press down firmly. Sprinkle the cheese over the top and bake in the middle of a medium oven for about 45minutes. Serve warm with a tomato based sauce of your choice and a good green vegetable or take a square for lunch and eat it cold. - Heather Butler Thursday, July 23, 2009 1:43 PM Re: Another newbie to the world of beans. Jaki, what kinds of things are you cooking with the rice protein powder? I have some at home and I don't like it in my shake, though if I do half with it and half with Restore it's ok. Still it'd be nice to see some other uses for it Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Jaki Wallis <Fulhamwitch Thursday, July 23, 2009 3:47:41 AM Re: Another newbie to the world of beans. Hi Angela how lovely to see you here. I'm going to try the frozen and squeezed tofu as it was the texture I didnt like last time I tried it (years ago). Like you I am in transition, I buy a small farm assured chicken every week and a pack of four salmon fillets then the rest of my meals are bean or nut based. I have two egg breakfasts and shake on the other days so breakfast isn't a problem. I think I can cook with the rice protein powder I bought (and didn't like in shake) so that will help my protein count. So far it is going very well and my body absolutely loves my experiment. I was finding that when my journal said 'flat' and 'dull' there was definitely a connection with red meat meals. I am loving the energy this is giving me - now I can't wait to get out in the garden instead of dragging myself out there. I made a nut terrine from Sarah Browns book which was to die for but not sure if I will use it often as it is peanut based. I also found a wonderful rice and nut burger in Rose Elliott. Onwards and Upwards. Jaki - Angela Wednesday, July 22, 2009 9:45 PM Re: Another newbie to the world of beans. Hi Jaki! I just joined this list myself. I've had the realization that I'm a lot more excited to cook and eat my vegetarian based meals, and have the tendency to drag my feet, or sometimes eat too little with my meat based dishes. Tonight I am making a veggie chili with crumbled tofu. It also has kidney beans, and I like to top it with shredded cheese, so I think I should be able to meet my protein with it. It's been a while since I last made it, I'll let you know how it goes :-) Welcome to the list! Angela ____________ _________ _________ __ " fulhamwitch@ btinternet. com " <Fulhamwitch@ btinternet. com> Monday, July 20, 2009 9:16:38 AM Another newbie to the world of beans. Hi I'm Jaki - I'm liaison on wheat free gluten free and have been doing the program since April 2006. I've had digestion issues which is why I am off gluten but I've found I do a lot better on vegetable proteins so I am limiting my fish and chicken meals to four each per week and finding other sources for the rest. I printed off the great list of Protein sources from the files - brilliant resource to have Heather - thank you. I've rustled up an awesome nut terrine and a couple of bean burgers but I'm struggling a bit to get up to 25g per meal without using cheese all the time. Can anyone tell me more about tofu and how to use it? I already got one great idea - I just adore Portobello mushrooms - mmmmmm! Now off to read back through the messages and glean some more ideas. Great to see some familiar names here. Jaki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2009 Report Share Posted July 23, 2009 Yum! It sounds so good! You know, I found some pea protein powder that would probably go great in this dish. I got it at Euro Ranch last fall so I know it's available in the UK . It's got a mild savory taste and I typically use it to stir into soups for extra protein... but I bet it'd go great here. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Jaki Wallis <Fulhamwitch Thursday, July 23, 2009 12:57:20 PM Re: Another newbie to the world of beans. I havent tried it yet. I find rice pp rather scary LOL I am thinking of putting it in my next nut terrine - here is the recipe in case anyone else might like to try it. I absolutely love it but might make it an occasional treat as the peanuts make it a little rich. Layered Nut Terrine - from the Sarah Brown Vegetarian cook book. 2 medium sized onions finely chopped - approx 1 cup 3 or 500g cups skin on peanuts raw finely chopped. 3 cups finely chopped celery ½ cup ground almonds Generous spoonful of mixed herbs Organic chopped tomatoes = 1 x 16oz can 1 - 2 cups grated cheese for topping Sautee the onion in a little oil until it is turning brown on the edges - you will need a deep sided pan for all the ingredients. Add the chopped peanuts and mix into the onions - stir often or they will burn. Stir in the herbs and the ground almonds. Finally add in the chopped celery and stir it well until the ingredients are well mixed and warmed through but not fully cooked - approx ten minutes. Place half of the mixture in an ovenproof dish and press down firmly until it is level. Spread over the first layer the can of chopped tomatoes and then add the second half of the nut mixture and press down firmly. Sprinkle the cheese over the top and bake in the middle of a medium oven for about 45minutes. Serve warm with a tomato based sauce of your choice and a good green vegetable or take a square for lunch and eat it cold. - Heather Butler Thursday, July 23, 2009 1:43 PM Re: Another newbie to the world of beans. Jaki, what kinds of things are you cooking with the rice protein powder? I have some at home and I don't like it in my shake, though if I do half with it and half with Restore it's ok. Still it'd be nice to see some other uses for it Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ____________ _________ _________ __ Jaki Wallis <Fulhamwitch@ btinternet. com> Thursday, July 23, 2009 3:47:41 AM Re: Another newbie to the world of beans. Hi Angela how lovely to see you here. I'm going to try the frozen and squeezed tofu as it was the texture I didnt like last time I tried it (years ago). Like you I am in transition, I buy a small farm assured chicken every week and a pack of four salmon fillets then the rest of my meals are bean or nut based. I have two egg breakfasts and shake on the other days so breakfast isn't a problem. I think I can cook with the rice protein powder I bought (and didn't like in shake) so that will help my protein count. So far it is going very well and my body absolutely loves my experiment. I was finding that when my journal said 'flat' and 'dull' there was definitely a connection with red meat meals. I am loving the energy this is giving me - now I can't wait to get out in the garden instead of dragging myself out there. I made a nut terrine from Sarah Browns book which was to die for but not sure if I will use it often as it is peanut based. I also found a wonderful rice and nut burger in Rose Elliott. Onwards and Upwards. Jaki - Angela Wednesday, July 22, 2009 9:45 PM Re: Another newbie to the world of beans. Hi Jaki! I just joined this list myself. I've had the realization that I'm a lot more excited to cook and eat my vegetarian based meals, and have the tendency to drag my feet, or sometimes eat too little with my meat based dishes. Tonight I am making a veggie chili with crumbled tofu. It also has kidney beans, and I like to top it with shredded cheese, so I think I should be able to meet my protein with it. It's been a while since I last made it, I'll let you know how it goes :-) Welcome to the list! Angela ____________ _________ _________ __ " fulhamwitch@ btinternet. com " <Fulhamwitch@ btinternet. com> Monday, July 20, 2009 9:16:38 AM Another newbie to the world of beans. Hi I'm Jaki - I'm liaison on wheat free gluten free and have been doing the program since April 2006. I've had digestion issues which is why I am off gluten but I've found I do a lot better on vegetable proteins so I am limiting my fish and chicken meals to four each per week and finding other sources for the rest. I printed off the great list of Protein sources from the files - brilliant resource to have Heather - thank you. I've rustled up an awesome nut terrine and a couple of bean burgers but I'm struggling a bit to get up to 25g per meal without using cheese all the time. Can anyone tell me more about tofu and how to use it? I already got one great idea - I just adore Portobello mushrooms - mmmmmm! Now off to read back through the messages and glean some more ideas. Great to see some familiar names here. Jaki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2009 Report Share Posted July 23, 2009 I'll let you know how the rice pp goes next time I have a recipe I could try it in. I know where to get the pea protein but hadn't thought of trying that for savoury dishes. Good idea. I am just loving some of the bean dishes and I never thought I'd say that about beans LOL Jaki - Heather Butler Thursday, July 23, 2009 6:01 PM Re: Another newbie to the world of beans. Yum! It sounds so good! You know, I found some pea protein powder that would probably go great in this dish. I got it at Euro Ranch last fall so I know it's available in the UK . It's got a mild savory taste and I typically use it to stir into soups for extra protein... but I bet it'd go great here. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Jaki Wallis <Fulhamwitch Thursday, July 23, 2009 12:57:20 PM Re: Another newbie to the world of beans. I havent tried it yet. I find rice pp rather scary LOL I am thinking of putting it in my next nut terrine - here is the recipe in case anyone else might like to try it. I absolutely love it but might make it an occasional treat as the peanuts make it a little rich. Layered Nut Terrine - from the Sarah Brown Vegetarian cook book. 2 medium sized onions finely chopped - approx 1 cup 3 or 500g cups skin on peanuts raw finely chopped. 3 cups finely chopped celery ½ cup ground almonds Generous spoonful of mixed herbs Organic chopped tomatoes = 1 x 16oz can 1 - 2 cups grated cheese for topping Sautee the onion in a little oil until it is turning brown on the edges - you will need a deep sided pan for all the ingredients. Add the chopped peanuts and mix into the onions - stir often or they will burn. Stir in the herbs and the ground almonds. Finally add in the chopped celery and stir it well until the ingredients are well mixed and warmed through but not fully cooked - approx ten minutes. Place half of the mixture in an ovenproof dish and press down firmly until it is level. Spread over the first layer the can of chopped tomatoes and then add the second half of the nut mixture and press down firmly. Sprinkle the cheese over the top and bake in the middle of a medium oven for about 45minutes. Serve warm with a tomato based sauce of your choice and a good green vegetable or take a square for lunch and eat it cold. - Heather Butler Thursday, July 23, 2009 1:43 PM Re: Another newbie to the world of beans. Jaki, what kinds of things are you cooking with the rice protein powder? I have some at home and I don't like it in my shake, though if I do half with it and half with Restore it's ok. Still it'd be nice to see some other uses for it Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ____________ _________ _________ __ Jaki Wallis <Fulhamwitch@ btinternet. com> Thursday, July 23, 2009 3:47:41 AM Re: Another newbie to the world of beans. Hi Angela how lovely to see you here. I'm going to try the frozen and squeezed tofu as it was the texture I didnt like last time I tried it (years ago). Like you I am in transition, I buy a small farm assured chicken every week and a pack of four salmon fillets then the rest of my meals are bean or nut based. I have two egg breakfasts and shake on the other days so breakfast isn't a problem. I think I can cook with the rice protein powder I bought (and didn't like in shake) so that will help my protein count. So far it is going very well and my body absolutely loves my experiment. I was finding that when my journal said 'flat' and 'dull' there was definitely a connection with red meat meals. I am loving the energy this is giving me - now I can't wait to get out in the garden instead of dragging myself out there. I made a nut terrine from Sarah Browns book which was to die for but not sure if I will use it often as it is peanut based. I also found a wonderful rice and nut burger in Rose Elliott. Onwards and Upwards. Jaki - Angela Wednesday, July 22, 2009 9:45 PM Re: Another newbie to the world of beans. Hi Jaki! I just joined this list myself. I've had the realization that I'm a lot more excited to cook and eat my vegetarian based meals, and have the tendency to drag my feet, or sometimes eat too little with my meat based dishes. Tonight I am making a veggie chili with crumbled tofu. It also has kidney beans, and I like to top it with shredded cheese, so I think I should be able to meet my protein with it. It's been a while since I last made it, I'll let you know how it goes :-) Welcome to the list! Angela ____________ _________ _________ __ " fulhamwitch@ btinternet. com " <Fulhamwitch@ btinternet. com> Monday, July 20, 2009 9:16:38 AM Another newbie to the world of beans. Hi I'm Jaki - I'm liaison on wheat free gluten free and have been doing the program since April 2006. I've had digestion issues which is why I am off gluten but I've found I do a lot better on vegetable proteins so I am limiting my fish and chicken meals to four each per week and finding other sources for the rest. I printed off the great list of Protein sources from the files - brilliant resource to have Heather - thank you. I've rustled up an awesome nut terrine and a couple of bean burgers but I'm struggling a bit to get up to 25g per meal without using cheese all the time. Can anyone tell me more about tofu and how to use it? I already got one great idea - I just adore Portobello mushrooms - mmmmmm! Now off to read back through the messages and glean some more ideas. Great to see some familiar names here. Jaki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2009 Report Share Posted July 23, 2009 LOL, too funny Jaki!!! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Jaki Wallis <Fulhamwitch Thursday, July 23, 2009 2:19:45 PM Re: Another newbie to the world of beans. I'll let you know how the rice pp goes next time I have a recipe I could try it in. I know where to get the pea protein but hadn't thought of trying that for savoury dishes. Good idea. I am just loving some of the bean dishes and I never thought I'd say that about beans LOL Jaki - Heather Butler Thursday, July 23, 2009 6:01 PM Re: Another newbie to the world of beans. Yum! It sounds so good! You know, I found some pea protein powder that would probably go great in this dish. I got it at Euro Ranch last fall so I know it's available in the UK . It's got a mild savory taste and I typically use it to stir into soups for extra protein... but I bet it'd go great here. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ____________ _________ _________ __ Jaki Wallis <Fulhamwitch@ btinternet. com> Thursday, July 23, 2009 12:57:20 PM Re: Another newbie to the world of beans. I havent tried it yet. I find rice pp rather scary LOL I am thinking of putting it in my next nut terrine - here is the recipe in case anyone else might like to try it. I absolutely love it but might make it an occasional treat as the peanuts make it a little rich. Layered Nut Terrine - from the Sarah Brown Vegetarian cook book. 2 medium sized onions finely chopped - approx 1 cup 3 or 500g cups skin on peanuts raw finely chopped. 3 cups finely chopped celery ½ cup ground almonds Generous spoonful of mixed herbs Organic chopped tomatoes = 1 x 16oz can 1 - 2 cups grated cheese for topping Sautee the onion in a little oil until it is turning brown on the edges - you will need a deep sided pan for all the ingredients. Add the chopped peanuts and mix into the onions - stir often or they will burn. Stir in the herbs and the ground almonds. Finally add in the chopped celery and stir it well until the ingredients are well mixed and warmed through but not fully cooked - approx ten minutes. Place half of the mixture in an ovenproof dish and press down firmly until it is level. Spread over the first layer the can of chopped tomatoes and then add the second half of the nut mixture and press down firmly. Sprinkle the cheese over the top and bake in the middle of a medium oven for about 45minutes. Serve warm with a tomato based sauce of your choice and a good green vegetable or take a square for lunch and eat it cold. - Heather Butler Thursday, July 23, 2009 1:43 PM Re: Another newbie to the world of beans. Jaki, what kinds of things are you cooking with the rice protein powder? I have some at home and I don't like it in my shake, though if I do half with it and half with Restore it's ok. Still it'd be nice to see some other uses for it Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ____________ _________ _________ __ Jaki Wallis <Fulhamwitch@ btinternet. com> Thursday, July 23, 2009 3:47:41 AM Re: Another newbie to the world of beans. Hi Angela how lovely to see you here. I'm going to try the frozen and squeezed tofu as it was the texture I didnt like last time I tried it (years ago). Like you I am in transition, I buy a small farm assured chicken every week and a pack of four salmon fillets then the rest of my meals are bean or nut based. I have two egg breakfasts and shake on the other days so breakfast isn't a problem. I think I can cook with the rice protein powder I bought (and didn't like in shake) so that will help my protein count. So far it is going very well and my body absolutely loves my experiment. I was finding that when my journal said 'flat' and 'dull' there was definitely a connection with red meat meals. I am loving the energy this is giving me - now I can't wait to get out in the garden instead of dragging myself out there. I made a nut terrine from Sarah Browns book which was to die for but not sure if I will use it often as it is peanut based. I also found a wonderful rice and nut burger in Rose Elliott. Onwards and Upwards. Jaki - Angela Wednesday, July 22, 2009 9:45 PM Re: Another newbie to the world of beans. Hi Jaki! I just joined this list myself. I've had the realization that I'm a lot more excited to cook and eat my vegetarian based meals, and have the tendency to drag my feet, or sometimes eat too little with my meat based dishes. Tonight I am making a veggie chili with crumbled tofu. It also has kidney beans, and I like to top it with shredded cheese, so I think I should be able to meet my protein with it. It's been a while since I last made it, I'll let you know how it goes :-) Welcome to the list! Angela ____________ _________ _________ __ " fulhamwitch@ btinternet. com " <Fulhamwitch@ btinternet. com> Monday, July 20, 2009 9:16:38 AM Another newbie to the world of beans. Hi I'm Jaki - I'm liaison on wheat free gluten free and have been doing the program since April 2006. I've had digestion issues which is why I am off gluten but I've found I do a lot better on vegetable proteins so I am limiting my fish and chicken meals to four each per week and finding other sources for the rest. I printed off the great list of Protein sources from the files - brilliant resource to have Heather - thank you. I've rustled up an awesome nut terrine and a couple of bean burgers but I'm struggling a bit to get up to 25g per meal without using cheese all the time. Can anyone tell me more about tofu and how to use it? I already got one great idea - I just adore Portobello mushrooms - mmmmmm! Now off to read back through the messages and glean some more ideas. Great to see some familiar names here. Jaki Quote Link to comment Share on other sites More sharing options...
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