I think I'm a pasta addict...

[crunchy_mommy]

The trap of any veg*n...

I eat way too much (gluten-free) pasta. It's partly just a texture thing, I really love the texture of certain types of pasta, so does DS, it's one of the only things either of us can consume in large quantities. Plus it is satisfying, I feel 'full' when I'm done...

I want to cut back for various reasons but I can't figure out how without feeling like I'm really sacrificing. Our restrictions are: vegan, gluten-free, mostly soy-free, and there are some fruits and nuts I am allergic to.

I guess my question is, what are some of the meals you find most satisfying -- both physically and... mentally??? LOL not the right word but maybe you know what I mean...

[caiesmommy]

Are you stuck in the boring tomato pasta trap or do you mean you just use noodles in different ways and want to get away from it?

[crunchy_mommy]

Oh I know a million and one ways to use noodles, what I can't figure out is what to make that DOESN'T involve noodles lol.

I'm not a big fan of rice and we rely heavily on corn & potatoes (when we're not having noodles that is!) so I guess I'm trying to figure out other dishes that feel like meals rather than snacks/appetizers. Things that are filling & satisfying like pasta, but that don't actually involve pasta.

We do quinoa sometimes but it's expensive and seems to feel more like a side dish to me.

I love sauces (I guess that's why I love noodles ) and like to be creative with them. So some dishes that involve a sauce would be a big plus!!

[raksmama]

 Try this recipe for Zucchini Pasta:

 http://www.nytimes.com/2008/08/23/health/22recipehealth.html

It is so yummy!

My family did not like buckwheat pasta or spagehtti Squash but this one is really good.

You can try other types of sauces.

[SundayCrepes]

I make my own tortillas out of mung beans. They're really yummy and you can actually roll and fold them. Here's where I found the recipe. Read through the comments. I posted about a type of pan that works well and how much paste for a tortilla: http://spiceandmore.wordpress.com/2009/08/17/an-exciting-discovery/

Have you been to www.elanaspantry.com? She does use eggs, but no dairy. Here's her cookbook as well http://www.amazon.com/Gluten-Free-Almond-Flour-Cookbook/dp/158761345X/ref=sr_1_1?ie=UTF8&qid=1310450039&sr=8-1

And here's a coconut flour cookbook: http://www.amazon.com/Cooking-Coconut-Flour-Gluten-Free-Alternative/dp/0941599884/ref=sr_1_1?s=books&ie=UTF8&qid=1310450082&sr=1-1

Those both are more baked goods than actual dinners, but they still might broaden your diet.

[SundayCrepes]

What about curry?

Also, what about soups? I have recipes for curried white bean, tortilla, cauliflower, 

Here's my MIL recipe for Mushroom Soup Josephine. You can convert it to gf/vegan

Here's the recipe.  It can be frozen.

1# fresh or frozen mushrooms

4 tbs. butter

1/2 tsp. lemon juice

4 cups basic stock (I used canned broth)

1 tsp. salt

4 tsps. soy sauce

1 1/2 tbs. potato flour (I used corn starch)

3 tbs. cold water

2 tbs. sherry

    Clean the mushrooms.  Set aside 4 mushroom caps.  Coarsely chop the

balance of the mushrooms, including the stems.

    Melt the butter in a large pot, and when foaming, add mushrooms and 1/4

tsp. of the lemon juice.  Cook over a high heat for 3 or 4 minutes,

stirring constantly.  Add stock, salt and soy sauce.  Cover with a

loose-fitting lid, and simmer for 5 minutes.

    Put the mixture into a blender and blend until smooth or mash through a

food mill.  Pour it back into the pot and bring to a simmer.

    Mix the potato flour with cold water and stir into the soup.  Stir and

cook until it is thickened.

    Finely dice the raw mushroom caps and add to the soup.  Simmer for 5

minutes without a cover on the pot.  Add the balance of the lemon juice

and the sherry.

    Pour into heated individual bowls (I like mugs!)  Serves 6.  Enjoy!

 

 

Here's vegan creamy broccoli soup:

 

Cream of Broccoli Soup Recipe with Coconut Milk

This new broccoli soup recipe has a creamy secret. I used gold potatoes to help thicken it. This allows me to

use a lighter coconut milk with way less fat. Of course, if you prefer a full fat version of your favorite coconut

milk, by all means, Darling, indulge.

You'll need:

1 tablespoon olive oil

2 cloves of garlic, chopped

1/4 cup diced onion

1 inch of fresh ginger, peeled and chopped

1 teaspoon gluten-free curry paste- mild or hot, to taste

5 cups fresh broccoli, rough cut

3 cups of peeled diced gold potatoes

Fresh water, as needed

Sea salt and ground pepper, to taste

A handful of fresh parsley, roughly chopped

1 cup coconut milk, or to taste

Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, ginger and curry paste to

season the oil. Add in the cut up broccoli and gold potatoes. Add just enough water to cover the vegetables. You

can always thin the soup later. Add the chopped parsley. Season with sea salt and fresh pepper, to taste. Bring

the vegetables to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook for twenty

minutes or so, until the potatoes are fork tender. Remove the pot from the heat. Use an immersion blender to

puree the soup.Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don't boil

the pureed soup).Taste test and adjust seasonings. Serve with a sprinkle of fresh minced parsley or a spoonful

of plain vegan yogurt or sour cream. Serves 4.

Source: glutenfreegoddess.blogspot.com

Recipe ©2005-2011 Karina Allrich

 

 

[raksmama]

Refried Pinto Bean Tacos are so yummy!

[pers]

A few of my favorites:

- Shepherd's Pie - The instructions say to cook lentil mixture separately from vegetables then combine, but I cook them in the same pot, just adding the vegetables fifteen minutes later.  I also omit marmite because I never have any.  Sometimes I use nutritional yeast, it's good either way.  Oh, and I add celery. 

- Sweet Potato and Black Bean Enchiladas - it lists it as "inspired by Vegan Planet, by Robin Robertson."  i haven't pulled out the cookbook to compare, but I don't think they actually changed any ingredients or the instructions, just rewrote it. There are many similar recipes online, if another would be more suited to your taste, but I love this one, so yummy.  

- African Sweet Potato and Peanut Stew - also from Vegan Planet by Robin Robertson.  I haven't found the exact recipe online, but there are many similar ones.  Yummy from the start, but tastes even better reheated the next day.  Or if done in a crockpot with a little less liquid.  Just whateve gets the flavors to mingle more.  

- Islander Black Beans and Pineapple - my kids love this one.  I love it because the preparation + throwing some rice in the rice cooker to serve it over takes about two minutes total, so extremely easy main dish.    Also, the low fat is good for me.  Though I usually serve it with a higher fat side dish or when we're planning on having a fatty dessert since low fat is not so good for young, growing, very active kids  

Originally Posted by SundayCrepes 

I make my own tortillas out of mung beans. They're really yummy and you can actually roll and fold them. Here's where I found the recipe. Read through the comments. I posted about a type of pan that works well and how much paste for a tortilla: http://spiceandmore.wordpress.com/2009/08/17/an-exciting-discovery/

Oh, wow, thank you for posting that.  I absolutely need to try it!  Would be so much healthier than the flour wraps I buy.  Also, the price has gone up to over four dollars (Canadian) for a pack of eight at stores near me, though I can find them for slightly less at farther away stores.  Getting close to the same amount for the price of a cup of dried beans would be fantastic. 

[crunchy_mommy]

Thanks guys!! Great ideas, keep 'em coming!! I WILL get out of this pasta rut!!!

[SundayCrepes]

I made a dish out of mung bean starch noodles the other day (essentially veggies in a garlic/ginger sauce mixed with bean noodles and baked in casserole dish.) Is that too much like pasta for you? If not I can type of recipe and post it here. A 7 oz package of dry noodles has 12 grams of fiber.

[crunchy_mommy]

Originally Posted by SundayCrepes 

I made a dish out of mung bean starch noodles the other day (essentially veggies in a garlic/ginger sauce mixed with bean noodles and baked in casserole dish.) Is that too much like pasta for you? If not I can type of recipe and post it here. A 7 oz package of dry noodles has 12 grams of fiber.

No, please post it!! I love ideas that are noodles but not technically grains That sounds delicious!

[SundayCrepes]

I thought the noodles would be just junk since they're just starch, but when I looked at the fiber content I was surprised.

My 5 year old didn't like the veggies, but he said of the noodles and sauce, "This is so good I can hardly believe it."

I got the recipe from "The Gluten-Free Vegetarian Kitchen." http://www.amazon.com/Gluten-Free-Vegetarian-Kitchen-Nutritious-Wheat-Free/dp/1557885109/ref=sr_1_1?ie=UTF8&qid=1310796546&sr=8-1

I couldn't find the thin noodles (actually the ones they had contained sulfites.) I used wide, flat noodles that were made of "green bean starch."

Cellophane Noodle Casserole with Mushrooms, Ginger, and Peanuts

vegan

MAKES 6 TO 8 SERVINGS

Cellophane noodles or bean thread noodles, are a popular Chinese pasta made from gluten-free mung bean starch. When cooked, they become clear and slippery and easily absorb the flavors of this delicious casserole.

3 (3.75-ounce) packages bean thread noodles

1 tablespoon peanut oil or light sesame oil

1 bunch scallions (white and green parts divided), thinly sliced

I pound cultivated white mushrooms, quartered (I used 8 ounces.)

I tablespoon chopped fresh ginger

4 large cloves garlic finely chopped

1 ounce dried shiitake or oyster mushrooms soaked in warm water to cover for 15 minutes drained, rinsed and chopped (I used 1 package fresh shitakes from Trader Joe’s.)

Broccoli, edame, or whatever veggies you like (I added these.)

4 cups gluten-free low-sodium vegetable broth

¼ cup low-sodium tamari sauce

2 tablespoons toasted (dark) sesame oil

1 tablespoon Chinese chili paste, or to taste (optional)

Salt and freshly ground black pepper to taste

½ cup unsalted chopped peanuts (We used cashews.)

Preheat the oven to 350F (175C). Lightly oil a 13 x 9-inch casserole and set aside.

In a medium stockpot, soak the noodles in boiling water to cover until soft and transparent, about 10 minutes. Drain well and rinse briefly under cold running water, discarding any white bits. Return the noodles to the stockpot, pulling them into long bunches and tearing into 6-inch clumps with your fingers as you go.

Meanwhile, in a large nonstick skillet, heat the peanut oil over medium heat. Add the white parts of the scallions and cook stirring, until softened, 2 to 3 minutes. Add the white mushrooms, ginger, and garlic; cook stirring often, until the mushrooms begin to release their liquids, 4 to 5 minutes. Add the shiitake mushrooms and the green parts of the scallions; cook stirring, for 1 minute. Remove from the heat and add the broth, tamari sauce, sesame oil, chili paste (if using), salt, and pepper, stirring well to combine. Add to the stockpot with the cellophane noodles and toss well to thoroughly combine. Transfer to prepared casserole and bake for 20 minutes. Serve at once, in deepsided

plates or soup bowls, garnished with the peanuts.

PER SERVING

Calories 401 | Protein 2og I Total Fat 14g,

Sat. Fat 2g,  Cholesterol 0 mg,  Carbohydrate 53g

Dietary Fiber 8g, sodium 1,731mg

[jldumm]

i love taco salads with lots of chrunchy bits on top to fill me up. cuke carrot jicama, etccc

[SundayCrepes]

OP, are you interested in grain recipes? Like rice or whatever?

[crunchy_mommy]

Hmm really I am trying to minimize rice but quinoa is good, also I just picked up some amaranth & canawa and I really have no clue what to do with them so anything that could include those grains would be awesome!!!

[Ragana]

Have you tried cauliflower "rice"? I am not vegan, but I tried this, and it was pretty good. Just chop raw cauliflower finely, saute with some seasoning (salt, onion, garlic), and use as a base for curry - I made my usual chickpea curry. Yum - if you like cauliflower!

[crunchy_mommy]

Ohh that sounds good we all LOVE cauliflower but I haven't bought it lately!

[SundayCrepes]

I've been wanting some amaranth flour recipes. I just googled and found this bread. http://www.food.com/recipe/gluten-free-kalamata-olive-and-rosemary-bread-217977 I think I will try it.

Here's 74 amaranth recipes