(non)Vegetarian 'sneaky' vegi dishes...

[Guest guest]

I wholeheartedly agree with the posting about Oyster sauce. My workplace has a

chinese restaurant (and only a Chinese restaurant). Before I was a 'full

fledged' vegetarian I would get their stirfried vegis and brown or white rice.

After I stopped eating all animal, I ignorantly kept getting the vegis every so

often, and would get nauseated. A guy who works with me said " Oh, I bet they're

putting Oyster sauce in there " . I was upset (but moved on). I now know why I was

getting nauseated! I guess it's not so much sneaky as me being ignorant of

this. I wouldn't touch those vegis now, of course.

On another note, I'm so grateful for this list! After losing 65-70 lbs 5 or so

years ago (as a nonvegetarian), (I've had 25 'more' lbs to go since I lost this

weight, by no means skinny yet)....I've found it more difficult to control my

weight since 'going veg'. In fact, I've gained 8 lbs since August...I think it's

because I've replaced a lot of what used to be animal with starch. So I continue

to struggle....always looking for ways to keep my weight down in an ethical and

spiritual manner. I've been able to use a lot of the tips from the list.

Suzanne

 

 

 

 

Mail - now with 250MB free storage. Learn more.

 

 

[Guest guest]

Hi Suzanne,

With Vegetarian diets you have to be careful of the carbs.

They may be good carbs (complex); but they are still carbs.

 

Carole

 

 

 

--- Suzanne <dicegirl72 wrote:

 

> I wholeheartedly agree with the posting about Oyster

> sauce. My workplace has a chinese restaurant (and only a

> Chinese restaurant). Before I was a 'full fledged'

> vegetarian I would get their stirfried vegis and brown or

> white rice. After I stopped eating all animal, I

> ignorantly kept getting the vegis every so often, and

> would get nauseated. A guy who works with me said " Oh, I

> bet they're putting Oyster sauce in there " . I was upset

> (but moved on). I now know why I was getting nauseated!

> I guess it's not so much sneaky as me being ignorant of

> this. I wouldn't touch those vegis now, of course.

> On another note, I'm so grateful for this list! After

> losing 65-70 lbs 5 or so years ago (as a nonvegetarian),

> (I've had 25 'more' lbs to go since I lost this weight,

> by no means skinny yet)....I've found it more difficult

> to control my weight since 'going veg'. In fact, I've

> gained 8 lbs since August...I think it's because I've

> replaced a lot of what used to be animal with starch. So

> I continue to struggle....always looking for ways to keep

> my weight down in an ethical and spiritual manner. I've

> been able to use a lot of the tips from the list.

> Suzanne

>

>

>

>

> Mail - now with 250MB free storage. Learn more.

>

>

[Guest guest]

Suzanne--That was my problem, too. I replaced meats with " white " carbs like

pasta and Italian bread, and also vegan " junk food " like frozen meals. I am

really, really trying now to stick to only the " brown " carbs (like brown rice)

to

see if this makes a difference (I know color isn't the main issue--that's

just how I describe them). I have also increased my intake of salads, although I

need to be more careful of the dressings I use! Sugars and simple carbs are

counterproductive for me. Marilyn

 

 

 

[Guest guest]

Gayle--Maybe some balsamic vinegar mixed with a teensy bit of flax oil? I

have both here, so I can give this a try. Any seasonings recommended, or just

" as

is " ? My daughter made a dressing the other night that was FABULOUS, out of

that Good Seasonings Italian mix, but I don't know what vinegars or oils she

used. I just know I liked the taste, and I'm concerned the oil and vinegar won't

be " zesty " enough. Or is it? Marilyn

 

 

 

[Guest guest]

Thanks, Gayle! You'd think I'd know these things, but I do tend to get

overwhelmed when trying to feed my family " differently " . I occasionally drift

back

into a meat-based diet when life gets hectic (like lately!), because it's

" familiar " . But I am really trying to get back to a more healthy way of eating,

for

our health. My husband's cholesterol has shot up this year, and he's FINALLY

concerned enough to want to take some " baby steps " . Of course, he's still FAR

from wanting a vegan diet as a rule, but he will probably accept more vegan

dishes at home now, so I'm really trying to collect some great ideas to feed him

to get him shoved in the right direction! Marilyn

 

 

 

[Guest guest]

And what's wrong with carbs? I've lost 75 pounds on a low-fat diet not worrying

about carbs (simple or complex) in the least. In fact, new research shows that

the only diets that people go on, loose weight and then KEEP the weight off for

6 or more years are low-fat diets, not low carb. Read McDougall's stuff also.

He makes good points about complex carbs being a nessecity. If we were to watch

our complex carbs, we would never get the fruit and veggies that are recommended

and needed by our bodies to function.

 

God's Peace,

Gayle

-

CeeTee

Tuesday, December 14, 2004 1:28 AM

Re: Re: (non)Vegetarian 'sneaky' vegi dishes...

 

 

Hi Suzanne,

With Vegetarian diets you have to be careful of the carbs.

They may be good carbs (complex); but they are still carbs.

 

Carole

 

 

 

--- Suzanne <dicegirl72 wrote:

 

> I wholeheartedly agree with the posting about Oyster

> sauce. My workplace has a chinese restaurant (and only a

> Chinese restaurant). Before I was a 'full fledged'

> vegetarian I would get their stirfried vegis and brown or

> white rice. After I stopped eating all animal, I

> ignorantly kept getting the vegis every so often, and

> would get nauseated. A guy who works with me said " Oh, I

> bet they're putting Oyster sauce in there " . I was upset

> (but moved on). I now know why I was getting nauseated!

> I guess it's not so much sneaky as me being ignorant of

> this. I wouldn't touch those vegis now, of course.

> On another note, I'm so grateful for this list! After

> losing 65-70 lbs 5 or so years ago (as a nonvegetarian),

> (I've had 25 'more' lbs to go since I lost this weight,

> by no means skinny yet)....I've found it more difficult

> to control my weight since 'going veg'. In fact, I've

> gained 8 lbs since August...I think it's because I've

> replaced a lot of what used to be animal with starch. So

> I continue to struggle....always looking for ways to keep

> my weight down in an ethical and spiritual manner. I've

> been able to use a lot of the tips from the list.

> Suzanne

>

>

>

>

> Mail - now with 250MB free storage. Learn more.

>

>

[Guest guest]

> With Vegetarian diets you have to be careful of the carbs.

> They may be good carbs (complex); but they are still carbs.

 

LOL Carbs are essential to our diet - we must be careful to include, especially,

complex carbohydrates! I know you have explained that you are not a

vegetarian and that your doctor insists you have very limited carbs - and that

might be exactly right for you :=( But that does not make it okay for everyone

else, ya know??? ;=) We need carbohydrates - they are not poison - contrary

to what some diet gurus have foolishly claimed.

 

This list is dedicated, in the main, to a low-fat regime for weight loss - if

weight

loss is what is required. Not even *no* fat - because we all need fats too - but

low, sothat we can lose or maintain weight in a healthy way. You will find lots

of good recipes in the Files. There are also low-fat recipe webpages on the

net - though we tend to prefer our own tried and true versions ;=)

 

Best,

 

Pat ;=)

[Guest guest]

Ya said it before I did! ;=) Good. Yes of course, your advice is good and far

more coherent that mine was. Thank you!

 

Best,

Pat ;=)

 

> And what's wrong with carbs? I've lost 75 pounds on a low-fat diet not

worrying about carbs (simple or complex) in the least. In fact, new research

shows that the only diets that people go on, loose weight and then KEEP the

weight off for 6 or more years are low-fat diets, not low carb. Read

McDougall's stuff also. He makes good points about complex carbs being a

nessecity. If we were to watch our complex carbs, we would never get the fruit

and veggies that are recommended and needed by our bodies to function.

[Guest guest]

Marilyn,

Try plain balsamic vinegar on your salads. It has sort of a sweet taste to it

and no fat. I also use the juice from peppercinis on my salads but that

sometimes gets to be a bit too salty tasting to me. Another option that I use

because of the omega 3's in it is flax seed oil. Yeah, there's fat in it but it

is good fat and it is non-hydrogenated. Just make sure you don't cook with it.

The heat turns it into poison for our bodies (though not flax seeds - go

figure). I use about 1/4 tsp (at the most). That amount is more than enough

for me. In case you haven't tried it, flax seed oil has a somewhat nutty taste.

My favorite, though is the balsamic vinegar by itself, though sometimes I so mix

it with the flax seed oil.

 

God's Peace,

Gayle

 

 

[Guest guest]

I think you did a pretty good job, Pat.

 

God's Peace,

Gayle

-

veggiehound

Tuesday, December 14, 2004 7:32 AM

Re: (non)Vegetarian 'sneaky' vegi dishes...

 

 

 

Ya said it before I did! ;=) Good. Yes of course, your advice is good and far

more coherent that mine was. Thank you!

 

Best,

Pat ;=)

 

> And what's wrong with carbs? I've lost 75 pounds on a low-fat diet not

worrying about carbs (simple or complex) in the least. In fact, new research

shows that the only diets that people go on, loose weight and then KEEP the

weight off for 6 or more years are low-fat diets, not low carb. Read

McDougall's stuff also. He makes good points about complex carbs being a

nessecity. If we were to watch our complex carbs, we would never get the

fruit

and veggies that are recommended and needed by our bodies to function.

 

 

 

 

[Guest guest]

Marilyn,

I put basil on my salads. If I could put basil in everything I would. I love

it soooo much! ) The Italian dressing mix would probably mix well with

balsamic and flax seed oil. You can also try the cider vinegar mixed with it

too. I also like to throw some garlic powder in there. Sometimes I just play

and use different seasonings according to what I feel like eating at the time.

My spice cabinet is full of off the wall and common spices. Oh yeah, sometimes

I use some garam masala mixed in with the flax oil and balsamic vinegar. Cumin

is another one that will add a bit of zest to the salad dressing. It's great

mixed with the vinegar and flax oil when used on Mexican salads. Experimenting

is the way I've found the best combinations for me.

 

God's Peace,

Gayle

-

sahmomof8

Tuesday, December 14, 2004 8:48 AM

Re: Re: (non)Vegetarian 'sneaky' vegi dishes...

 

 

Gayle--Maybe some balsamic vinegar mixed with a teensy bit of flax oil? I

have both here, so I can give this a try. Any seasonings recommended, or just

" as

is " ? My daughter made a dressing the other night that was FABULOUS, out of

that Good Seasonings Italian mix, but I don't know what vinegars or oils she

used. I just know I liked the taste, and I'm concerned the oil and vinegar

won't

be " zesty " enough. Or is it? Marilyn

 

 

[Guest guest]

what is this exactly? garam masala ....Is it a spice you can buy or that you put

together on your own using spices that you buy all seperatly? I have seen it

both ways...

 

quintmom wrote:Marilyn,

I put basil on my salads. If I could put basil in everything I would. I love

it soooo much! ) The Italian dressing mix would probably mix well with

balsamic and flax seed oil. You can also try the cider vinegar mixed with it

too. I also like to throw some garlic powder in there. Sometimes I just play

and use different seasonings according to what I feel like eating at the time.

My spice cabinet is full of off the wall and common spices. Oh yeah, sometimes

I use some garam masala mixed in with the flax oil and balsamic vinegar. Cumin

is another one that will add a bit of zest to the salad dressing. It's great

mixed with the vinegar and flax oil when used on Mexican salads. Experimenting

is the way I've found the best combinations for me.

 

God's Peace,

Gayle

-

sahmomof8

Tuesday, December 14, 2004 8:48 AM

Re: Re: (non)Vegetarian 'sneaky' vegi dishes...

 

 

Gayle--Maybe some balsamic vinegar mixed with a teensy bit of flax oil? I

have both here, so I can give this a try. Any seasonings recommended, or just

" as

is " ? My daughter made a dressing the other night that was FABULOUS, out of

that Good Seasonings Italian mix, but I don't know what vinegars or oils she

used. I just know I liked the taste, and I'm concerned the oil and vinegar

won't

be " zesty " enough. Or is it? Marilyn

 

 

[Guest guest]

> what is this exactly? garam masala ....Is it a spice you can buy or that you

put together on your own using spices that you buy all seperatly? I have seen

it both ways...

 

You can make your own, or you can buy it, as you say. It is not one spice but a

mix of several ;=)

 

Pat

[Guest guest]

Garam Masala is a spice that is used traditionally in Indian dishes (the country

not native American). I use it in much more than Indian recipes because I like

its taste. It can be bought in some stores but I prefer to make my own. The

great thing about making my own is that I can tweak it anyway I want to and I

also then have the individual spices used to make the Garam Masala on hand for

other recipes. I've included a recipe that you may or may not want.

 

God's Peace,

Gayle

 

* Exported from MasterCook II *

 

GARAM MASALA

 

Recipe By : BH & G (Hot & Spicy) & 'Round the World

Serving Size : 1 Preparation Time :0:00

Categories : Spices, Relishes & Spreads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons whole black peppercorns

2 teaspoons cumin seeds

1 1/2 teaspoons coriander seeds

1 teaspoon fennel seeds

3/4 teaspoon whole cloves

1/2 teaspoon cardamom seeds (without pods)

1 stick cinnamon -- broken

 

Preheat oven to 275F degrees. Combine spices on pizza pan or cookie sheet;

bake for about 20-25 minutes, stirring occasionally.

 

In a blender container place roasted spices; cover and blend to a fine

powder. Store in an airtight container in a cool dry place. Makes about

1/4 cup.

 

Note: To make Homemade Garam Masala from ground spices, mix 1 tablespoon

ground coriander, 2 teaspoons black pepper, 2 teaspoons ground cardamom, 1

teaspoon ground cinnamon, and 1 teaspoon ground cloves. Makes about 1/4 cup.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Garam Masala is an essential seasoning in the cuisine of Northern

India. The aromatic spices in this variable blend are those that the Indians

say heat the the body. Add it sparingly, ususally toward the end of cooking.

Through grinding your own garam masala gives the freshest flavor, you also

can purchase it at Asian markets or mix spices that are already ground.

 

 

[Guest guest]

Wonderful Thank you for the recipe and I will DEFINITELY give it a whirl and

let you know how it turns out.

 

Happy Holidays!

Jamie

 

quintmom wrote:

Garam Masala is a spice that is used traditionally in Indian dishes (the country

not native American). I use it in much more than Indian recipes because I like

its taste. It can be bought in some stores but I prefer to make my own. The

great thing about making my own is that I can tweak it anyway I want to and I

also then have the individual spices used to make the Garam Masala on hand for

other recipes. I've included a recipe that you may or may not want.

 

God's Peace,

Gayle

 

* Exported from MasterCook II *

 

GARAM MASALA

 

Recipe By : BH & G (Hot & Spicy) & 'Round the World

Serving Size : 1 Preparation Time :0:00

Categories : Spices, Relishes & Spreads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons whole black peppercorns

2 teaspoons cumin seeds

1 1/2 teaspoons coriander seeds

1 teaspoon fennel seeds

3/4 teaspoon whole cloves

1/2 teaspoon cardamom seeds (without pods)

1 stick cinnamon -- broken

 

Preheat oven to 275F degrees. Combine spices on pizza pan or cookie sheet;

bake for about 20-25 minutes, stirring occasionally.

 

In a blender container place roasted spices; cover and blend to a fine

powder. Store in an airtight container in a cool dry place. Makes about

1/4 cup.

 

Note: To make Homemade Garam Masala from ground spices, mix 1 tablespoon

ground coriander, 2 teaspoons black pepper, 2 teaspoons ground cardamom, 1

teaspoon ground cinnamon, and 1 teaspoon ground cloves. Makes about 1/4 cup.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Garam Masala is an essential seasoning in the cuisine of Northern

India. The aromatic spices in this variable blend are those that the Indians

say heat the the body. Add it sparingly, ususally toward the end of cooking.

Through grinding your own garam masala gives the freshest flavor, you also

can purchase it at Asian markets or mix spices that are already ground.