Guest guest Posted July 13, 2000 Report Share Posted July 13, 2000 Hi Angel and everyone, ooops, I joined this list last week and I have forgotten to introduce myself. I am Robin, I am 34, married mother of 2 girls. I have been vegetarian for around 29 years (always hated meat) and trying my best to be vegan (sometimes find it hard to give up toasted cheese and chocolate) for the past few months. Look forward to meeting you all. Rob - <WildAngelReine Thursday, July 13, 2000 9:03 PM Intro > Hello everyone. My name is Angel and I am a new vegetarian. I have > two small children so I'm looking for recipes that are quick, easy, > and might appeal to children. However, because I'm so new to this > way of life, I would appreciate any tips. My list of recipes is very > short. I'm looking forward to hearing lots of ideas. > > > ------ > Get LOW Rates. Click here for details. > http://click./1/6839/5/_/579581/_/963495046/ > ------ > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2000 Report Share Posted October 13, 2000 Hello Gabbie, Welcome! I am English and living in the USA. Firstly, I understand that Tempeh is made from fermented soy. I am sure that I will be corrected if I am wrong! Maybe someone out there can give you more info on it than I can. I am sure we can find something for your lunch. For a start, there are a lot of companies that make soy deli slices. I am sure you can find these in Aussie. Try them with spicy mustard as a dressing, with lettuce, tomatoes and cucumber - just like a deli sandwich. If you don't like mustard you can use Nayonnaise, which is soy mayonnaise. How about this. Put some firm tofu in a bowl and mash it with a fork. Mix in some very finely chopped onion, Nayonnaise, a little dry mustard powder, a little turmeric just to add some colour and some black pepper. You may have to experiment a little with the ingredients to get the right mix for you, but it is sort of like eating an egg sandwich, but not, if you know what I mean. If you eat mustard cress in Aussie, try throwing some of that in too. I find this yummy and you can make enough to last you a few days - just keep it covered and in the fridge. There are lots of vegan cheeses on the market, but personally I haven't found a good one yet. If you don't mind casein, (a milk by-product and not vegan), there are some good veggie cheeses. I don't eat these because they are not vegan, but this is a personal choice. I am sure that others will come up with some good ideas too. Good luck, and we look forward to hearing more from you! Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2000 Report Share Posted October 13, 2000 Hello! I am Kathleen from Virginia. I have become an ovo-lacto vegetarian - been at it for almost a year now. (I say ovo-lcato, but I really avoid eggs and I only drink soy milk now). Answering your questions, miso is fermented soybean paste. There are many many kinds, from sweet barley miso (generally, the lighter the miso, the milder) to rich, dark brown hatcho miso. Some consider their vintages and flavors almost as fine wines. Just remember when you cook with miso, add it last - just when you are ready to serve, as cooking it at high heat dilutes the flavors. I have been experimenting with tempeh myelf - this is a fermented soybean " cake " . Haven't made a whole lot with it - it is extrememly high in protein, My favorite product at the moment is Mori Nu Low Fat silken tofu. I have incorporated this into delicious deserts (like mousses and pies) and also have spiced it up and substituted it for ricotta cheese in italian dishes. Good luck@ kathleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2000 Report Share Posted October 13, 2000 Gabbie, Do you like humus? There are many varieties these days from the classic humus of mashed garbanzos, miso and garlic to red pepper humus. Its great on bread or pita or in a salad. I believe somebody mentioned tempeh. Many natural food stores in the states at least carry seasoned tempeh, which is ready to use for sandwiches. We are lacto-ovo, but when our daughter was littler she had a dairy intolerance. We had good luck finding some nice tasting and smooth soy cheeses. Nutbutter sandwiches are also fun....peanutbutter, cashew butter, soynut butter, sunflower butter.... I also like to make cold couscous salad and add chopped veggies and a protein, like marinated tofu or tempeh. Good luck, Denise *************************** Denise & Jani newmoon moms to one living child, Rowan Kelly, born 6-26-98 & 4 spirit babies: Cassidy, m/c 8/99, Mandy, m/c 10/99, Keegan, ectopic 1/00 and Molly, m/c 8/00 Spirit Child list manager spiritchild Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2000 Report Share Posted October 18, 2000 Donna, Welcome. I can empathize with the challenges of doing low carbs/high protein vegetarian meals. I am in a similar situation. I have a condition which leads to repeated pregnancy loss and part of the treatment from a Traditional (TCM) point of view is increased protein and decreased carbs. I've had an easier time of it in the summer, than in the winter when there's not as much fresh/good produce. I've marinated tofu or tempeh and broiled, grilled or stir fried it. Then served them with grilled or steamed veggies over a small portion of basmati or jasmine rice. Chilis and lentil stews also work well. I'm lacto-ovo, so quiches are ok too...I'll sometimes make them crustless. I'm not as good at reducing the carbs as I " should " be, but do work hard to make sure my protein levels are high. Denise *************************** Denise & Jani newmoon moms to one living child, Rowan Kelly, born 6-26-98 & 4 spirit babies: Cassidy, m/c 8/99, Mandy, m/c 10/99, Keegan, ectopic 1/00 and Molly, m/c 8/00 Spirit Child list manager spiritchild " Friends are the ones who know the song in your heart and can sing it back to you when you have forgotten the words. " (source unknown) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2000 Report Share Posted October 18, 2000 " Denise, Jani & Rowan " <newmoon@t...> wrote: > Welcome. Hi! Thanks for the welcome and the thoughtful response. > I've marinated tofu or tempeh and broiled, grilled or stir fried it. Okay, I know this makes me totally lame, but I'm completely CLUELESS when it comes to tofu. I know I like it when I eat it out, but don't know how to go about preparing it in any worthwhile and tasty way. It's probably really basic stuff, like boiling pasta or something, but can you give me an example of a nice marinade for tofu, a good tofu to get (some are so soft!), how long to grill it, how to stir fry it without it falling apart, how to make that nice " skin " that's on some tofu dishes I've had in restaurants, etc. And tempeh I've never even eaten. What is it? > Chilis and lentil stews also work well. I had some yummy vegetarian chilly made from a mix, actually. I'll have to hunt that down and see if the boy likes it. > I'm lacto-ovo, so quiches are ok too...I'll sometimes make them > crustless. I'm not as good at reducing the carbs as I " should " be, > but do work hard to make sure my protein levels are high. Yummm ... quiche. I've been craving quiche lately. It's just so damn FATTENING though! - donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2000 Report Share Posted October 19, 2000 Donna: Much of the tofu I've tried was soft, slimy, and unpalatable until I encountered White Wave products. They have their own website at www:whitewave.com and they make a full line of tofu products that, for me, are superior in quality. Many of my recipes begin with their " firm " pack. I slice the tofu into bite-sized pieces, press it under my large, heavy cutting board between several layers of paper towels (to remove excess moisture), then bake it in an oven at 350 degrees for approximately 15 minutes. This gives the tofu both a crisp, firm texture AND releases a more nutty full flavor. I use this in salads, stir-fries, and casseroles. Again, I don't work for White Wave but I testify to the quality of ALL their products. Again, the quality, flavor, and texture of any recipe containing tofu begins with proper preparation. It makes all the difference in the world. Jeffkukz ******************************************************************* > Okay, I know this makes me totally lame, but I'm completely CLUELESS when it comes to tofu. > - donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2000 Report Share Posted October 19, 2000 Thanks for the info on the tofu, Jeffkukz. I have never been too successful with tofu either. I will try your method of preparation next time! Pam. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2000 Report Share Posted October 19, 2000 Hi I may have seny my intro to the incorrect address as it hasn't appeared yet, so here goes again. Joan - Joan Hawley <joan Moderator <-owner > Wednesday, October 18, 2000 1:49 PM Re: Intro > Hello > I'm a 73 year old Grandma. When my husband can dog-sit, I work part time as > a pharmacist locum, mainly to support my eight dogs! My entire family is > veggie. Four adult kids, their partners or spouses, and three grandchildren. > (The dogs have raw meat along with other items.) We had our own free-range > eggs until recently, when the fox took my hens (I don't allow the hunt). I > intend to rescue some more battery hens when I get a safer hen-house for > them to sleep in. The fox dug in, under the bricks laid on a dirt floor. We have > pet geese, you can get a huge omelette from one egg! Youngest grand-child is > three and has never tasted meat, is a big strapping boy. Oldest two girls > are 14 and 18 and are keen athletes. For speed, after a working day, I make > stir-fries, often using Quorn and the " coward's way out, " frozen organic > stir-fries from a packet. Takes about ten minutes when you get home ravenous > (husband can't cook). I use a lot of frozen vegetables as I live seven miles > from a shop and don't see well enough to drive any more. Shopping is done > once a week. I make my bread with olive oil. > Joan > - > Moderator <-owner > > <joan > Wednesday, October 18, 2000 12:16 PM > Welcome to > > > > > > Hello, > > > > Welcome to the list. Please take a moment to > > review this message. > > > > Hi, I am Bethany (Tanaista) The list mistress and I look forward to > hearing from you and hope you enjoy this list. > > > > This is a place for people to share vegetarian > > recipes and ideas. Especially quick fix or low > > work recipies. > > And recipes on a budget are always appreciated. > > Thank you for your interest...enjoy the list. > > Welcome, please send some sort of introduction, no > > need to be long winded, just a short hello to let us know you are here and > let us know if you have any specific types of recipes you are looking for. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2000 Report Share Posted October 19, 2000 Hi Joan and Welcome to you! You sound as if you have this veggie thing down! It is wonderful that you rescue those poor hens, bless you. Look forward to hearing from you! Pam. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2000 Report Share Posted November 10, 2000 Hiya ! mmmm dont have any ive cooked yet but the SOAR recipe website has a TON of good sounding ones....I will post some later to ya Warm regards Niccii >Dee <dee >> >Hi, > Would anyone have a recipe they could share? I need one without >legume/soy products as I and one of the kids have strong reactions to >them. > >Rondi _______________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. Share information about yourself, create your own public profile at http://profiles.msn.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2001 Report Share Posted July 17, 2001 Zucchini Burritos Ingredients: 3-4 medium zucchinis 1 red pepper (roasted) or pimentoes flour tortillas 1 tbs olive oil 2 tsp chili powder 1 clove garlic - chopped Directions: Wash zucchini and cut each into match-sticks. heat Olive oil in wok and add garlic and zucchini. Add the chili powder as the zucchini is being stir-fried. Cut roasted pepped into match-sticks about the same size as the zucchini and toss into the wok. Briefly stir fry (just until the veggies heat through. Roll up in the tortillas put in an oiled baking dish and bake for 5 minutes. pour your favorite enchilada sauce over and bake for 5 - 10 minutes longer. enjoy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2001 Report Share Posted July 17, 2001 Colache (Mexican Zucchini Side Dish) Ingredients: 4 medium size zucchinis (finely diced) 2 cloves of garlic (cut in half) 1/3 cup of diced onion chopped cilantro, salt, pepper, and olive oil to taste 1/4 cup boiling water 1/4 cup cheese substitute (if desired, any brand that melts will work) Directions: Place olive oil and garlic over medium heat in a pan. Sautee until garlic cloves turn lightly brown. Add diced zucchini and onion, sautee until zucchini obtains a " transparent appearance " . Add water, chopped cilantro, salt and pepper to taste. Cover, reduce heat and cook for five minutes. If you wish to add a cheese additive do so at this time. This recipe is a great side dish. Serves: 4-5 Preparation time: 20 min Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2001 Report Share Posted July 17, 2001 Quick & Spicy Zucchini Ingredients: 1 small zucchini, cut into rounds 1/2 cup (more if you are really hungry) frozen corn 1/2 - 1 cup hot salsa 1 cup cooked brown rice Directions: Put zucchini and corn into a microwave-safe bowl and stir in salsa. Cover with plastic wrap and microwave on high for 2 minutes. Carefully remove from the microwave and stir in the rice, adding more salsa if necessary. Microwave another 2-3 minutes until zucchini is tender. Serves: 1 or more depending on how much zucchini you have. Preparation time: 5 minutes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2001 Report Share Posted July 24, 2001 Bridget, I haven't been a vegetarian nearly as long as you, but when I first started my mother was very worried about my protein and iron levels and so she forced me to figure out ways to get enough protein and iron before she would let me become vegetarian. Here are a few things that I found out: First try to vary the style, not necessarily the source of your protein. For example use peanut butter in things to get your protein, but not necessarily feel like you are eating nuts. This can be really fun if you have a health for store that has many nut butter selections to choose from, try them all and find out what you like. Also, consider hummus or other bean pastes, which have alot of protein and don't taste like burritos. This also applies to food that have the sesame paste (i think it is called tahini) and other varieties of foreign food, sometimes it is surprising what you will find in there. Finally, find items that have protein added to them like power bars and stuff. I know that they aren't the best sources of nutrients, but sometimes if you are looking to add something specific they are a great way of getting. Especially the Kashi go lean bars or the tigers milk (I think) they usually have alot of protein for such a small size and they come in a variety of flavors. I am sorry if i am stepping on any nutritional toes, but these are the quick and easy ways I have found to add protein to my diet. Please correct me if i am wrong.Chris ----Original Message Follows---- barracuda Intro Tue, 24 Jul 2001 01:44:09 -0000 Hi all! Just saw this group today-had to join. Have been a 'veggie' for 15 yrs. now. Have been doing pretty good balancing atop the food pyramid lately...but am I the only one who just doesn't get into tofu? Dunno, just never had luck sxpicing it up enough to seem tasty. I eat beans(mostly in burritos).....plus lots of salads and fresh fruit, and try to remember to include nuts...but does anybody have the same problem wondering how to vary their protein routine? Thanks! Bridget Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2001 Report Share Posted July 24, 2001 Hi Bridget, Have you tried cutting a block of tofu and putting it in the freezer. This way, after it is defrosted, it becomes firmer and holds-up in soups - like miso (yum). Recently I discovered how wonderful it is to use tofu in lasagna (with one of the recipes from Dancer). You actually put the tofu in a blender with seasonings, etc., and it's hard to differentiate it from cheese when you taste the final product. Try some of the tofu recipes listed in this group - you may actually get to like tofu. Anne , barracuda@h... wrote: > Hi all! > > Just saw this group today-had to join. Have been a 'veggie' for 15 > yrs. now. Have been doing pretty good balancing atop > the food pyramid lately...but am I the only one who just doesn't get > into tofu? Dunno, just never had luck sxpicing it up enough to seem > tasty. I eat beans(mostly in burritos).....plus lots of salads and > fresh fruit, and try to remember to include > nuts...but does anybody have the same problem wondering how to > vary their protein routine? > > > Thanks! > > Bridget Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2001 Report Share Posted July 24, 2001 The greatest cheese is made with Kefir. I accidentally left my kefit out of the fridge for a bit longer than usual, it turned to curds, and is the best cheese, and soooo good for you. It has a multitude of great flora for the intestines. It has a great flavor, unlike Tofu. Sybill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2001 Report Share Posted July 24, 2001 At 01:44 AM 7/24/01 +0000, you wrote: >but does anybody have the same problem wondering how to >vary their protein routine? Hi all, For tofu, try getting some tofu dishes at restaurants (Chinese,Thai) I don't know what they do to it, but it is delicious in Asian foods (sometimes called bean curd). Brown rice is another good source of protein. Here is a recipe: Garlicky Rice and Peas Ingredients: 1/2 pkg frozen petite peas 2 cups instant brown rice 2-1/4 cups water 1 vegetable bouillon cube 1/4 tsp sea salt 1 bulb garlic, separated into cloves and each clove quartered 1 med onion, chopped 1 tbsp olive oil 1/4 cup tamari 1 tbsp tahini Directions: Microwave peas according to package directions. Meanwhile, bring water and salt to boil; stir in bouillon cube. Add rice; reduce heat to low; simmer for 10 min. While rice is simmering, saute garlic and onion in olive oil until softened and browned. Combine rice, peas and onion/garlic mixture; add tamari and tahini and stir. Serve immediately. Serves: 4 Preparation time: 20 min Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2001 Report Share Posted July 24, 2001 Easy Stirfry for One Ingredients: 1 thick slice firm tofu, pressed and cubed (or can freeze and crumble) 1/2 cup carrots, julienned 1/2 cup fresh green beans in 1 " pieces leftover cooked rice (white or brown) prepared sweet and sour sauce soy sauce rice vinegar olive oil white wine 1 clove minced garlic 1/4 small onion diced Directions: Marinate tofu in soy sauce and white wine (I use equal amounts each) for at least one hour. Add a few teaspoons of oil to wok and heat till sizzling. Brown drained tofu till golden and set aside. Add dash more oil to wok and lightly saute onion and garlic. Add carrots and beans and saute till beans are just a little tender. Add few tsps sweet and sour sauce, a splash rice vinegar, splash soy sauce, browned tofu and heat through (can add dash cornstarch if you like a thicker sauce). Add rice and cook on high till rice is sizzling. Serves: 1 Preparation time: 40 min Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2001 Report Share Posted July 24, 2001 Easy Tofu-Veggie Burritos Ingredients: 1 pkg. 6 whole wheat tortillas (burrito size) 3/4 cup uncooked organic brown rice 1 15 oz. can organic non-fat refried black beans 1/2 lb. organic firm tofu 1 small zucchini 1 small carrot 4-5 small white mushrooms Directions: Quick Guacamole (optional) Ingredients: 1 small avacado 1/4 cup prepared salsa Directions: Cook rice according to package directions. Heat black beans over low heat. Cut tofu into 1/2 " cubes. Chop zucchini, carrot, and mushrooms into bite size pieces. Blanch carrot in a bowl of water in microwave for 1-2 minutes to soften. In a non-stick saucepan, saute tofu until browned. Set aside. In same saucepan, add zucchini, blanched carrot, and mushrooms. Saute until water has cooked off. Remove from heat and add tofu back in. Quick Guacamole: Remove avacado from skin and mash. Add prepared salsa. To assemble: Soften tortilla by placing between two sheets of paper towel in microwave for 10-20 seconds. Add scoop of black beans, rice, and tofu-veggie saute. Add guacamole, sliced olives, salsa if desired. Alternatives: Substitute any of your favorite vegetables for the ones listed here. (These ones work well because they have a high water content and can be cooked without oil.) Serves: 6 Preparation time: 40 min. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2001 Report Share Posted July 24, 2001 Brown Rice Breakfast Cereal Ingredients: Brown Rice Apple Slivered Almonds raisins or other dried fruit Maple Syrup soy milk Directions: Cook brown rice according to package directions. Put as much as you want into cereal bowl. Add chopped apples, slivered almonds and raisins. Top with a bit of maple syrup and soy milk. You can keep cooked brown rice in the refrigerator and microwave desired portion at breakfast time. Try with a variety of dried fruits. Yummy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2001 Report Share Posted July 24, 2001 Rice Pudding Ingredients: 1 lb tofu, any kind 1/2 cup maple syrup 1 tsp vanilla, 1 tsp almond extract 1 tbsp cinnamon 1 cup golden raisins 1 cup brown rice 1/4 candied ginger Directions: Mix in food processor, tofu, maple syrup, candied ginger, cinnamon, vanilla and almond extract. Process for 1-2 minutes until smooth. Cook raisins with raw brown rice; add vanilla to water if desired. Mix cooked rice with tofu mixture and enjoy~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2001 Report Share Posted July 24, 2001 Mock Crab Cakes Ingredients: 7 slices whole wheat bread, broken into large pieces 3/4 cup minced celery 3/4 cup white onion, chopped 1/2 cup minced carrot 1 small green pepper, minced 1/4 cup chopped parsley 1/2 cup canola oil (or other veg oil) 1 teaspoon salt 16 ounces firm, regular tofu, pressed 2 Tbsp Old Bay seasoning 3/4 cup eggless mayonnaise Directions: 1. Preheat oven to 350 degrees. In a food processor or blender, chop bread pieces into fine crumbs. Place on a baking sheet and toast in the oven for 8 to 10 minutes, or until dried and toasty. Remove from oven and set aside. 2. Brush a skillet with oil and cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes. Remove from heat and set aside. 3. Pulse tofu in food processor to a cottage cheese consistency, being careful not to puree it. In a large bowl, combine tofu, sauteed vegetable mixture, 1/2 cup breadcrumbs, mayonnaise and seasoning. Mix well. 4. Using about 1/3 cup for each, form mixture into 10 patties about 3 inch across and 1/2 inch thick. Coat each patty with remaining bread crumbs to cover. 5. Place patties on a sprayed or nonstick baking sheet and spray tops lightly with cooking spray. Bake 15 minutes. Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 10 minutes. Makes 10 cakes. Serves: 5 Preparation time: 1/2 hour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2001 Report Share Posted July 24, 2001 Vegetarian Sloppy Joes Ingredients: 1/2 lb tofu 1-6 oz can tomato paste 2 T. ketchup 1 T. rice vinegar 1 T. olive oil 1 T. molasses 1 small onion chopped 1 medium tomato chopped 1 small jar sliced mushroom 2 T. dijon mustard salt, pepper, chili pepper and oregano to taste Directions: Heat olive oil in a saucepan and add molasses. Crumble in tofu and brown, stirring to prevent burning. Add tomato paste and mix well, adding water to bring to desired consistency. Stir in mustard, onions and tomatoes. Add oregano and chili powder and continue mixing and heating. Stir in mushrooms, ketchup and vinegar. Season with salt and pepper to taste. When thoroughly heated, serve on toasted sandwich buns or in tortillas or pitas. Serves: 4 Preparation time: 45 minutes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2001 Report Share Posted July 24, 2001 Quick and Easy Tofu Cutlets Ingredients: extra firm tofu (drained for 5min. on brown bag) coating mix (shake n bake, etc) vegan gravy mix (chicken style) Directions: Slice drained tofu Follow instructions on coating mix After baking to golden brown, prepare gravy Spoon gravy to taste over cutlets Serve with any type of rice and at least one green vegetable Serves: 4 Preparation time: 20min Quote Link to comment Share on other sites More sharing options...
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