Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 For quinoa, I just boil 2 cups vegetable broth and 1 cup of quinoa for 15 minutes. You can add in little pieces of mushrooms or onions or really any vegetable you want, just add in a tiny bit more vegetable broth. If there's something in the broth that isn't acceptable, just use water or make your own broth. It's really good. I also just discovered red quinoa, which my rats and mice love but I haven't tried yet. Maybe that'll be lunch today. crkotzin wrote: Dear List, Thanks for the useful leads on children with allergies. I realize that it would help if I actually listed the allergies and intolerances, as it really isn't as simple as switching to soy. We are basically vegan rather than vegetarian. We do do free- range eggs though.. Allergies: all milk products (whey, casein, lactose) soy milk and soy cheese that contains casein. [known] Intolerances to: (various levels of reactions):tomato, tomato sauce, vinegar, soy sauce, tamari, corn, wheat, gluten (as a separate category to wheat), chocolate (dark, with no milk), chickpeas, certain lentils, processed soy (less so to tofu and edamame),eggs, seaweed, quorn. Also:cat dander. I could really do with advice on what to cook for protein. Though I am a vegetarian of 30 years myself, I'm finding myself challenged by this. We eat a very varied vegetable diet! Bean rich, kamut etc. But I need some more inspiration. Has anyone done anything truly tasty with quinoa? Is wheatberry related to wheat? My son has a lot of sinus colds and stomach discomfort. Has anyone tried UDO's oil as a replacement for fish oils? Is it true that some seaweeds have similar sugar structures to dairy products and can therefore produce similar allergic reactions? UDO's is seaweed based. Please also note that the firm suggestion came from a Naturopath not simply a " mainstream " doctor! thanks Chana <BR><BR><BR>**************************************<BR> AOL now offers free email to everyone. Find out more about what's free from AOL at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 You can mash beans (kidney or black eyed peas work well) and add cooked quinoa and any spices you want - bake at 350 till crispy on the outside. I would have suggested some kind of 'breading' but I don't know what you can have since you can't do breadcrumbs/matzo meal. You can make them into patties and pan fry/sere instead - it's really quite yummy. I also use it instead of rice sometimes (I've seen in a search online someone used it in some vegan sushi rolls). There is the Magic Loaf Generator : where you can make something like a meatless loaf - using beans or lentils that you know are ok and some other ingredients. http://www.veganlunchbox.com/loaf_studio.html You can use the resulting 'loaf' instead of in a loaf pan, make it into burgers or log shapes (you'll have to experiment with cooking times. There is also (if dry split peas are ok) Split Pea Burgers : http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30859,00.html I made them, and it really made 2x the ammount it says it makes! They were huge, and very tasty. Wheatberries is wheat. It is what is ground and turned into flour (and further processed to turn into white flour). Beans are really great sources of protien. I have found many good ones just from searches (like black eye pea breakfast 'sausages' - you mash them add spices and such and fry in a pan - they brown and are amazingly good). Missie -- I'm all out of bubblegum. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2007 Report Share Posted March 1, 2007 From http://www.cancerproject.org/resources/handbook/sauces.pdf Mashed Grains and Cauliflower Serves 8 1 cup minced onion 1 teaspoon olive oil 2 cups millet, quinoa, couscous, or other grain of your choice water for cooking 2 cups of selected grain according to package directions 4 cups cauliflower, cut into medium size pieces 1/2 teaspoon sea salt Brush pot with oil and then add onion. Sauté for 3 minutes. Add grain and roast for 5 minutes. Add cauliflower, salt, and water. Cover pot and cook until grain has absorbed all the water. When the grains are done, mash the mixture together with a potato masher. Add a little water if necessary in order to get a smooth consistency. Serve topped with Mushroom Gravy (recipe on page 138). Mushroom Gravy Serves 4 to 8 12 ounces button or cremini mushrooms 2 teaspoons olive oil 1–2 tablespoons soy sauce (optional) 3 tablespoons flour 1–2 cups vegetable stock, divided 1 teaspoon Italian seasoning salt and black pepper, to taste Clean and slice mushrooms, then sauté in oil until soft (about 5 minutes). Mix flour with 1/4 cup of stock or water until smooth (whisk together in a bowl or shake it in a small plastic container with a tight fitting lid). Add remaining stock to the mushrooms along with the soy sauce and about 1/2 the flour mixture. Bring gravy to a simmer for 3 to 5 minutes, stirring regularly. If the gravy is not thick enough for your taste, add the remaining flour mixture and continue heating and stirring until it thickens. Serve immediately. Here are a couple of recipes. I love this use for quinoa. It's similar to mashed potatoes, but soooo much healthier. Make sure you " carmelize " the onions. Also quinoa and bean/lentil salads are great! Add veggies (finely chopped) and garlic/spices/lemon/olive oil/flax oil to your taste. Tracy On Feb 27, 2007, at 5:46 PM, crkotzin wrote: > Dear List, > > Thanks for the useful leads on children with allergies. I realize > that it > would help if I actually listed the allergies and intolerances, as > it really > isn't as simple as switching to soy. We are basically vegan rather > than > vegetarian. We do do free- range eggs though.. > > Allergies: all milk products (whey, casein, lactose) soy milk and > soy cheese > that contains casein. > > [known] Intolerances to: (various levels of reactions):tomato, > tomato sauce, > vinegar, soy sauce, tamari, corn, wheat, gluten (as a separate > category to > wheat), chocolate (dark, with no milk), chickpeas, certain lentils, > processed > soy (less so to tofu and edamame),eggs, seaweed, quorn. > > > Also:cat dander. > > I could really do with advice on what to cook for protein. Though I > am a > vegetarian of 30 years myself, I'm finding myself challenged by > this. We eat a > very varied vegetable diet! Bean rich, kamut etc. But I need some more > inspiration. Has anyone done anything truly tasty with quinoa? Is > wheatberry > related to wheat? > > My son has a lot of sinus colds and stomach discomfort. > > Has anyone tried UDO's oil as a replacement for fish oils? Is it > true that > some seaweeds have similar sugar structures to dairy products and can > therefore produce similar allergic reactions? UDO's is seaweed based. > > Please also note that the firm suggestion came from a Naturopath > not simply > a " mainstream " doctor! > > thanks > Chana > > <BR><BR><BR>**************************************<BR> AOL now > offers free > email to everyone. Find out more about what's free from AOL at > http://www.aol.com. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2007 Report Share Posted March 1, 2007 Quick and easy, my favorite kind of recipe! Thanks, Kadee. Kadee M <abbey_road3012 wrote: For quinoa, I just boil 2 cups vegetable broth and 1 cup of quinoa for 15 minutes. You can add in little pieces of mushrooms or onions or really any vegetable you want, just add in a tiny bit more vegetable broth. If there's something in the broth that isn't acceptable, just use water or make your own broth. It's really good. I also just discovered red quinoa, which my rats and mice love but I haven't tried yet. Maybe that'll be lunch today. crkotzin wrote: Dear List, Thanks for the useful leads on children with allergies. I realize that it would help if I actually listed the allergies and intolerances, as it really isn't as simple as switching to soy. We are basically vegan rather than vegetarian. We do do free- range eggs though.. Allergies: all milk products (whey, casein, lactose) soy milk and soy cheese that contains casein. [known] Intolerances to: (various levels of reactions):tomato, tomato sauce, vinegar, soy sauce, tamari, corn, wheat, gluten (as a separate category to wheat), chocolate (dark, with no milk), chickpeas, certain lentils, processed soy (less so to tofu and edamame),eggs, seaweed, quorn. Also:cat dander. I could really do with advice on what to cook for protein. Though I am a vegetarian of 30 years myself, I'm finding myself challenged by this. We eat a very varied vegetable diet! Bean rich, kamut etc. But I need some more inspiration. Has anyone done anything truly tasty with quinoa? Is wheatberry related to wheat? My son has a lot of sinus colds and stomach discomfort. Has anyone tried UDO's oil as a replacement for fish oils? Is it true that some seaweeds have similar sugar structures to dairy products and can therefore produce similar allergic reactions? UDO's is seaweed based. Please also note that the firm suggestion came from a Naturopath not simply a " mainstream " doctor! thanks Chana <BR><BR><BR>**************************************<BR> AOL now offers free email to everyone. Find out more about what's free from AOL at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
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