veggie type

[Guest guest]

I am a lacto-ovo vegetarian...living in the Pacific Northwest. I

work really hard to stick with free range eggs and organic/hormone

free milks and rennetless cheeses...and gelatin free yogurt, usually

with this last one I just make my own. It is hard to achieve this,

financially and timewise, with feeding three kids though! Much to

my delight, a Trader Joe's is being built very nearby and will help,

especially with the cheese!!

 

An early post mentioned trouble with cooking the fake meats. They

tend to absorb moisture, so you need to adjust your " regular "

recipe. Add the fake stuff at the end...I usually saute it first,

for flavor, and if possible I saute it in with the flavorful veggies

(onion, etc) if the dish doesn't need to stew a long time.

 

Have read and heard, on the balancing the protein and vitamins, that

you don't have to do it at each meal sitting...eating a variety thru

the day should suffice. We're raising three kids as veggies and

have had no nutritional troubles...in fact, our adopted daughter

came to us anemic and it was resolved once we'd had her for a few

weeks. Our pediatrician is supportive (especially since we do eggs

& milk), which is fabulous!! I have two that are old enough to

request meat...they have no desire for it at all & are keenly aware

of animal rights issues. They know that they can choose to eat as

they please out of the house. They are very conscientious and will

even turn down candy that they know has gelatin in it....by the way,

I can't wait to get the marshmallows suggested earlier!! The

kids'll be thrilled. We use fluff occassionally, no gelatin, and it

works okay for crispy treats and just fine in cocoa.

 

m

[Guest guest]

Cool:) Please post what you think of the vegan marshmallows - I'm

thinking of trying to make my own:)

 

 

 

Debra Lee Thompson

 

Analyst - Mortgage I

 

First Horizon Home Loans Corporation

 

debrathompson <debrathompson

 

214.492.7402

 

melissa_hopp [hoppmel]

Monday, November 29, 2004 3:45 PM

veggie type

 

 

 

I am a lacto-ovo vegetarian...living in the Pacific Northwest.

I

work really hard to stick with free range eggs and

organic/hormone

free milks and rennetless cheeses...and gelatin free yogurt,

usually

with this last one I just make my own. It is hard to achieve

this,

financially and timewise, with feeding three kids though! Much

to

my delight, a Trader Joe's is being built very nearby and will

help,

especially with the cheese!!

 

An early post mentioned trouble with cooking the fake meats.

They

tend to absorb moisture, so you need to adjust your " regular "

recipe. Add the fake stuff at the end...I usually saute it

first,

for flavor, and if possible I saute it in with the flavorful

veggies

(onion, etc) if the dish doesn't need to stew a long time.

 

Have read and heard, on the balancing the protein and vitamins,

that

you don't have to do it at each meal sitting...eating a variety

thru

the day should suffice. We're raising three kids as veggies and

 

have had no nutritional troubles...in fact, our adopted daughter

 

came to us anemic and it was resolved once we'd had her for a

few

weeks. Our pediatrician is supportive (especially since we do

eggs

& milk), which is fabulous!! I have two that are old enough to

request meat...they have no desire for it at all & are keenly

aware

of animal rights issues. They know that they can choose to eat

as

they please out of the house. They are very conscientious and

will

even turn down candy that they know has gelatin in it....by the

way,

I can't wait to get the marshmallows suggested earlier!! The

kids'll be thrilled. We use fluff occassionally, no gelatin,

and it

works okay for crispy treats and just fine in cocoa.

 

m

 

 

 

 

 

 

 

 

[Guest guest]

My having raised 3, I understand what it takes to be dedicated to

a higher standard. Coming up with my own recipes really helped

me to stretch a dollar and keep everyone happy. My offspring still

enjoy my cooking when we get together. Cheese and fake

cheese are expensive habits but whole grains are good for you

and go a long way.

For example, take your left over brn rice, season it up and add

lentils [or preseasoned tsp]. After adding soy sauce and a little

oil [for boiancy], make the rice stick together with rolled oats

adding hot water. Bake it like cookies turning as needed. They

are tasty with your favorite condiments and toppings. It is not

beefy like Garden Burger's Diner patties but has it's own appeal.

You can use the basic seasoning i mentioned prior and add zest

with mustard.

Has anyone made tempeh bacon? You can get the flavor with

shoyu, onion,garlic,cumin, cayanne, smoke, and maple. Thin

slice the tempeh and wisk it with olive oil and sprinkle with

nutritional yeast if you have it. Watch it closely if you bake it since

it cooks up quickly. ds

 

but " melissa_hopp " <hoppmel@c...> wrote:

>

> I am a lacto-ovo vegetarian...living in the Pacific Northwest. I

> work really hard to stick with free range eggs and

organic/hormone free milks and rennetless cheeses...and

gelatin free yogurt, usually

> with this last one I just make my own. It is hard to achieve this,

> financially and timewise, with feeding three kids though!

> m

[Guest guest]

> Cool:) Please post what you think of the vegan marshmallows - I'm

> thinking of trying to make my own:)

 

Good luck - that was one of the heardest endeavours I have ever

undertook in the kitchen.

[Guest guest]

If you think vegetarian, but not vegan marshmallows would be ok... get kosher.

 

 

" Amy P. " <aviva_ha> wrote:

 

> Cool:) Please post what you think of the vegan marshmallows - I'm

> thinking of trying to make my own:)

 

Good luck - that was one of the heardest endeavours I have ever

undertook in the kitchen.

 

 

 

 

 

[Guest guest]

> If you think vegetarian, but not vegan marshmallows would be ok...

get kosher.

 

Personally, I do, but I know others want vegan. I tried to make

marshmallows before I found kosher marshmallows.