Recipes, especially gluten-free

[Guest guest]

My husband and I have been vegetarian for many years and are now going

vegan, with our three young children. When we mentioned this to our

families, the universal response was " oh no! " . They already think it's a

pain when we have family gatherings to find something everyone can eat,

because we also have people on both sides with Celiac disease (gluten

intolerance), and my son has a peanut allergy.

 

I just had the idea that I will make a " family cookbook " full of yummy,

simple vegan recipes, including several gluten-free recipes, and give

everyone a copy at Christmas. I will of course credit the source of each

recipe. That hopefully will make family gatherings easy, and also show

everyone how " normal " and good vegan food can be -- maybe they'll even

start eating some meatless meals without us! I'll make it user-friendly

and include pictures of our kids eating :-)

 

So I'm soliciting recipes -- what do you cook for people who eat a

traditional North-American, meat-heavy diet? I'd like to include recipes

for appetizers, entrées, desserts, snacks, the works -- and the

ingredients need to be things that they can get at a regular grocery store.

 

If anyone else is interested in doing this too let me know and I'll

share the collected recipes in a few weeks.

Heather

[Guest guest]

One fun recipe I've had success with -- i.e. the carnivores go back for

seconds -- is " Veg-Almond Medley " from the Moosewood Cookbook. However;

it is only in early editions. Subsequent printings of the book do not

have it. I assume the meat mafia got it pulled for being too tasty.

 

We have made it gluten-free, with only a few adjustments.

 

~Paul

 

Hossfeld Family wrote:

> My husband and I have been vegetarian for many years and are now going

> vegan, with our three young children. When we mentioned this to our

> families, the universal response was " oh no! " . They already think it's a

> pain when we have family gatherings to find something everyone can eat,

> because we also have people on both sides with Celiac disease (gluten

> intolerance), and my son has a peanut allergy.

 

 

--

www.mackenziewild.ca

[Guest guest]

sounds like a delicious project. If I come across anything, I'll send it along

 

>

>So I'm soliciting recipes -- what do you cook for people who eat a

>traditional North-American, meat-heavy diet? I'd like to include recipes

>for appetizers, entrées, desserts, snacks, the works -- and the

>ingredients need to be things that they can get at a regular grocery store.

>

>If anyone else is interested in doing this too let me know and I'll

>share the collected recipes in a few weeks.

>Heather

>

[Guest guest]

I have a great one to contribute. I originally got it off the

internet, but I don't know what site. It is absolutely delish!

 

Tuscan White Bean Salad

 

Adapted from The Native Foods Restaurant Cookbook, by Tanya Petrovna

(Shambhala, 2003). Serves 4.

 

 

This traditional-style recipe uses several key ingredients of the

healthy Mediterranean diet: beans, olive oil, and garlic. Inexpensive

to make and bursting with flavor and great nutrition, and offering

complete protein without animal products, Tuscan White Bean Salad

makes a great bring-along to summer picnics, cook-outs, and parties.

 

2 cans Cannelini (White Kidney) or Great Northern Beans

 

1 cup very thinly sliced red onions

(optional)

 

1/2 cup Basic Balsamic Vinaigrette (see below)

 

 

6 cups mixed baby lettuce or salad greens of choice

 

 

2 cups warm cooked brown rice

 

 

1 cup Italian Salsa (see below)

 

 

1/2 cup loosely packed fresh basil leaves, rolled and cut in thin

strips (optional)

 

 

 

1. Use a blender to blend the Basic Balsamic Vinaigrette ingredients.

 

2. In a bowl, toss the beans with red onions and 1/4 cup of the Basic

Balsamic Vinaigrette. Divide the greens among 4 plates or bowls.

Drizzle the other 1/4 cup vinaigrette over the greens.

 

3. Top each plate of greens with 1/2 cup brown rice. Spoon a quarter

of the bean mixture over rice in each plate. Top each with Italian

Salsa. Garnish with fresh basil leaves.

 

Basic Balsamic Vinaigrette

 

1/2 cup chopped onion

 

1/2 cup balsamic vinegar

 

1/2 cup olive oil

 

1 1/2 teaspoons sea salt, or to taste

 

1/2 teaspoon black pepper, or to taste

 

Italian Salsa or Bruschetta

 

1 cup chopped fresh or canned tomatoes

 

1 garlic cloves, minced

 

1/4 cup fresh basil, rolled and cut into thin strips

 

1/2 tablespoon olive oil

 

Salt and black pepper, to taste

 

Helpful Hints

 

If you are bringing this to a gathering, combine the rice and beans,

and keep greens separate until serving

 

On Sep 9, 2006, at 5:46 PM, Hossfeld Family wrote:

 

> My husband and I have been vegetarian for many years and are now going

> vegan, with our three young children. When we mentioned this to our

> families, the universal response was " oh no! " . They already think

> it's a

> pain when we have family gatherings to find something everyone can

> eat,

> because we also have people on both sides with Celiac disease (gluten

> intolerance), and my son has a peanut allergy.

>

> I just had the idea that I will make a " family cookbook " full of

> yummy,

> simple vegan recipes, including several gluten-free recipes, and give

> everyone a copy at Christmas. I will of course credit the source of

> each

> recipe. That hopefully will make family gatherings easy, and also show

> everyone how " normal " and good vegan food can be -- maybe they'll even

> start eating some meatless meals without us! I'll make it user-

> friendly

> and include pictures of our kids eating :-)

>

> So I'm soliciting recipes -- what do you cook for people who eat a

> traditional North-American, meat-heavy diet? I'd like to include

> recipes

> for appetizers, entrées, desserts, snacks, the works -- and the

> ingredients need to be things that they can get at a regular

> grocery store.

>

> If anyone else is interested in doing this too let me know and I'll

> share the collected recipes in a few weeks.

> Heather

>

>

 

 

 

 

[Guest guest]

What a wonderful idea!!!!

 

Here is a simple recipe that may be handy for football games,

tailgating or picnics. It is my MIL's honey mustard recipe that I

veganized.

 

1 part vegenaise (or other vegan mayo)

1 part mustard

1 part agave

 

Mix well and refrigerate.

 

 

Here is the best cheeseless Nacho sauce I've found. It is from a cook

book, so you won't be able to sell your cook books without permission

from the author, but I would think sharing with your family is fine.

 

NACHO CHEESELESS SAUCE

The Teen's Vegetarian Cookbook by Judy Krizmanic

 

 

• 12 ounce package soft or silken tofu

• ½ cup bottled salsa

• ¼ teaspoon salt, or to taste

• ¼ teaspoon turmeric

• 1 to 2 Tablespoons nutritional yeast or a little lemon juice

or Dijon mustard

• ¼ cup water mixed with 1 Tablespoon cornstarch

• 1 Tablespoon vegetable oil

 

1. In a blender, puree tofu, salsa, turmeric and water-cornstarch

mixture ( and nutritional yeast if using).

 

2. Heat oil in a skillet and make sure bottom of pan is coated. Pour

in tofu mixture and spread to cover pan. Cook tofu mixture on low

heat for about 5 minutes, without stirring.

 

3. Use a wooden spoon or spatula to mix up the tofu, stirring to get

a creamy consistency. Pour/scrape sauce into a bowl and serve with

chips. Serves 4 – 6.

 

Variation: For a spicier sauce, add 2 Tablespoons chopped canned

green chilies to tofu mixture before cooking.

 

To make loaded nachos: Spread some drained canned black or pinto

beans, or vegetarian refried beans onto a plate and warm in

microwave. Top with salsa, warm nacho cheeseless sauce, shredded

lettuce and chopped tomato. Serve with tortilla chips.

 

MY NOTES: I always use heaping, overflowing tablespoons of Red

Star nutritional yeast since it has a " cheesy " flavor and is a good

source of vitamin B-12. I like to substitute arrowroot for the

cornstarch, but either works well. I generally use medium heat salsa.

I tried using Rotel tomatoes and didn't care for it. I have used

both canola and olive oil with similar results. I have also had

success using low-fat tofu. The turmeric is for color and not

necessary if you do not have any on hand. But, too much turmeric will

change the flavor.

I found that doubling the recipe in one skillet doesn't work

that well. The recipe needs a large surface area. The recipe travels

well in a crock-pot and reheats fine the next day in the microwave.

It can be used on broccoli and other vegetables as well as for chips.

 

 

>

> I just had the idea that I will make a " family cookbook " full of

yummy,

> simple vegan recipes, including several gluten-free recipes, and

give

> everyone a copy at Christmas. I will of course credit the source of

each

> recipe. That hopefully will make family gatherings easy, and also

show

> everyone how " normal " and good vegan food can be -- maybe they'll

even

> start eating some meatless meals without us! I'll make it user-

friendly

> and include pictures of our kids eating :-)

>

>

[Guest guest]

, Hossfeld Family <jhr wrote:

> If anyone else is interested in doing this too let me know and I'll

> share the collected recipes in a few weeks.

> Heather

>

What a GREAT idea! My in-laws won't come over simply because I won't

serve meat. I think it's more than that, because they drag there feet

coming over for birthday's, too - which is just cake (who serves meals

for birthday parties??). Anyway, because the arrangement has been to

meet at a resteraunt I don't have any recipes acceptable to meat

eaters, but I love the idea for a gift. Maybe if they see how normal

we really eat (less the meat) they might change their minds. So put

me down for the collection. I'll check through my recipes and see if

I can't find something that might fit, too.

[Guest guest]

do you have any particular catagories of food that you are looking for?

 

crowclark <none_ya wrote: ,

Hossfeld Family wrote:

> If anyone else is interested in doing this too let me know and I'll

> share the collected recipes in a few weeks.

> Heather

>

What a GREAT idea! My in-laws won't come over simply because I won't

serve meat. I think it's more than that, because they drag there feet

coming over for birthday's, too - which is just cake (who serves meals

for birthday parties??). Anyway, because the arrangement has been to

meet at a resteraunt I don't have any recipes acceptable to meat

eaters, but I love the idea for a gift. Maybe if they see how normal

we really eat (less the meat) they might change their minds. So put

me down for the collection. I'll check through my recipes and see if

I can't find something that might fit, too.

 

 

 

 

 

 

For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.This is a discussion list and is not intended to

provide personal medical advice. Medical advice should be obtained from a

qualified health professional.

 

edical advice. Medical advice should be obtained from a qualified health

professional.

 

 

 

[Guest guest]

Here's a link to an old post of mine about feeding in-laws. Hopefully some of it

will be helpful.

/message/5055<http://groups.com/gro\

up//message/5055>

 

Bonnie

 

-

crowclark<none_ya

< >

Sunday, September 10, 2006 11:52 PM

Re: Recipes, especially gluten-free

 

 

< >, Hossfeld

Family <jhr wrote:

> If anyone else is interested in doing this too let me know and I'll

> share the collected recipes in a few weeks.

> Heather

>

What a GREAT idea! My in-laws won't come over simply because I won't

serve meat. I think it's more than that, because they drag there feet

coming over for birthday's, too - which is just cake (who serves meals

for birthday parties??). Anyway, because the arrangement has been to

meet at a resteraunt I don't have any recipes acceptable to meat

eaters, but I love the idea for a gift. Maybe if they see how normal

we really eat (less the meat) they might change their minds. So put

me down for the collection. I'll check through my recipes and see if

I can't find something that might fit, too.

 

 

 

 

 

 

[Guest guest]

Great idea Heather! I'd love to see what you gather.

 

We loooove the Vegan Tennessee Corn Pone recipe from Jennifer of the

VeganLunchBox blog fame. I've adapted it a bit to suit our tastes.

Amy

 

Vegan Tennessee Corn Pone

 

This is just right for 2-3 people, but can easily be doubled and

baked in a larger skillet or baking dish. You may have to increase

baking time for the larger size.

 

1/2 onion, diced

 

1T olive oil

 

2 cups well-seasoned cooked beans, or one 15 oz. can vegetarian chili

 

3/4 cup nondairy milk

 

2 tsp. plain white vinegar

 

2 TB ground flaxseed

 

1/2 cup cornmeal

 

1/2 tsp. baking soda

 

1/2 tsp. kosher salt

 

 

 

Preheat oven to 400º.

 

In a medium cast iron or other oven-safe skillet, sautee onion in oil

until soft. Add the beans or chili and warm until bubbly.

 

Meanwhile, whisk the nondairy milk, vinegar, and ground flax together

(soymilk will curdle, which is fine).

 

In a separate bowl whisk together the cornmeal, baking soda, and

salt. Add the liquid ingredients and whisk until well combined.

 

Drain any excess liquid off the beans mixture (they should be juicy

but not too wet). Pour the cornmeal mixture over the beans.

 

Bake for 20-25 minutes, until bread is set and golden brown.

 

 

 

On Sep 10, 2006, at 10:34 AM, wrote:

 

>

> 3. Recipes, especially gluten-free

> Posted by: " Hossfeld Family " jhr flyingheather

> Sun Sep 10, 2006 7:20 am (PDT)

>

> So I'm soliciting recipes -- what do you cook for people who eat a

> traditional North-American, meat-heavy diet? I'd like to include

> recipes

> for appetizers, entrées, desserts, snacks, the works -- and the

> ingredients need to be things that they can get at a regular

> grocery store.