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Veg Mamas Tribal Roll Call and Veg Support: July Thread - Page 3

post #41 of 173
7/7/04 at 6:03pm
Quote:
Originally Posted by mamacarey
. I made a batch of no bake oatmeal cookies the other day for my dad and I used rice milk instead of cows milk.
Recipie pleeeeeeeeeeeese
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post #42 of 173
7/7/04 at 7:22pm
oops mommy brain here, just posted my meal plan to the old June thread. apparently I've been getting them confused.lol.

Rainbow-not sure what site that is but vegweb.com has a recipe box meal planner grocery list feature that's great!

dreadymama- we must plan meals at our house or we end up eating like crap. it's also alot more economical for us if we plan ahead as we use leftovers for lunches.

mama to one- would you mind sharing your recipe for the lentil & barley stew?
post #43 of 173
7/7/04 at 7:38pm

vitamin question

Hi all -

Up till now (through pregnancy and 9 months of BF) I've been taking Rainbow Light Prenatal Vitamins. I just ran out and am thinking that I ought to get a vitamin more specifically geared towards vegetarians....and since I'm BF, I want to make sure that I'm getting all my nutrients for that too.

Any recommendations?

I'm floored by all the choices out there.

Thanks!
post #44 of 173
7/7/04 at 9:14pm
rainbowmoon - here's my recipe. It's pretty easy, makes a big batch and freezes well. My ds LOVES this stew so we eat it a lot. It's the only way he will eat veggies


Barley & Lentil Stew

2tbsp olive oil
2 cups chopped onion
1 sliced raw carrot
½ cup chopped celery
2 tbsp minced garlic
3-1/2 cups broth
1 lb dry lentils
½ cup uncooked pearl barley
16 oz can crushed tomatoes
1 tsp salt
½ tsp pepper
¼ tsp oregano
1 pkg frozen chopped spinach

Saute onions, celery and garlic in oil for 8 minutes. Add 8 cups water, the broth, lentils and barley. Cover, bring to a boil, reduce heat and simmer for 1 hour or until very tender. Add crushed tomatoes, carrot and seasonings. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Add spinach and stir to separate. Simmer another 5-7 minutes. Sprinkle with Parmesan cheese if desired.
post #45 of 173
7/7/04 at 11:45pm
See, now Dh and I stoppd planning meals and began going grocery shopping every night before dinner (with no kids,we have this luxury) because we foud that we wouldn't be in the mood for the meals we'd planned and we ended up throwing away a lot of produce because of it.

Everyone has a different plan that works for them.
post #46 of 173
7/7/04 at 11:56pm
on my way to vegweb.... THANKS!

mama's... I really hate to ask. I looked through the old threads a little, but I'm being lazy- what is the name of that butter replacer that was good without being hydrogenated oil? We're trying to give up dairy & eggs
post #47 of 173
7/8/04 at 12:00am
yah, the reason we don't plan is cause I usually am not in the mood for whatever I had planned! Plus, we have a big-ass freezer and I make lots of double meals, so if I feel like something, chances are we have it or something similar in the freezer. Also I buy in SERIOUS bulk (no, really, we have a room devoted to it - armagedon style :LOL). So most ingrediants are already on hand. I find that much more economical than buying ingrediants for a particular dish and then not feeling like making it. Then those ingrediants getting buried in the back of the cupboard.

woo-hoo! MIL is making good use of herself and painting up a storm in our bathroom!!! yippee!
post #48 of 173
7/8/04 at 12:04am
I have a question.
Are vegetarians supposed to take B12 or is that just for vegans?

Also, does anyone have a good Black Bean soup recipe?


Thanks!
post #49 of 173
7/8/04 at 12:17am
I dont take any supplements and my b12 is ok...

its recommended for vegans cuz we dont ingest any animal products such as dairy, etc which has b12 in it... but if ur lacto/ovo i wouldnt worry about it...

i posted on the old thread... ooooops... my blonde moment for the day...
post #50 of 173
7/8/04 at 1:07am
love2learn-if you're vegan and drink fortified soy milk or eat nutritional yeast a couple of times a week you shouldn't need to worry much (unless you have problems absorbing it).

rainbow- are you talking about Earth Balance spread?

mama to one- thanks a bunch for the recipe, it looks great!

thommismommy-for vitamins I like eclectic institute brand when I'm not pg/bf.
post #51 of 173
7/8/04 at 1:35am
YES, earth balance! i just spent an hour looking for it in the original veg tribe thread

Thanks!
post #52 of 173
7/8/04 at 9:25am
It's funny about the meal planning. Everyone has something different that works. If we didn't plan our meals we wouldn't be eating as well as we do and I would probably buy stuff we didn't need. Our big problem was that we would buy a bunch of veggies that looked really good but weren't able to eat them fast enough. Plus the grocery store is 15 minutes away and we don't go to to town every day.

But my brother's family come home from work, figure out what they're going to eat and then go to the grocery store to buy whatever they need. Works for them but it drives me crazy when I'm visiting!!
post #53 of 173
7/8/04 at 9:53am
I generally do plan meals, but sometimes have had the same problem as others w/ produce not being used quickly enough. Fruit is easy--I just freeze it for smoothies. Fried rice is a great way to use up a variety of veggies. I puree peppers, spinach, and carrots into pasta sauce, which I freeze if necessary. I've also pureed veggies into hummus. I my food processer!
post #54 of 173
7/8/04 at 12:37pm
Thread Starter 
Here is my no bake oatmeal cookie recipe. They arent vegan, but you may be able to play around and make them vegan

1 stick butter
2 cups sugar :
1/2 cup Milk or rice milk (Im sure soy would work too)
1/4 cup cocoa powder
3 cups rolled oats
1/2 cup peanut butter
1tsp vanilla

boil butter, sugar, milk and cocoa for 1 minute. Add peanut butter and let it start to melt. Add vanilla and then the oats. Stir until all the oats are coated in the chocolate. Drop on a no-stick surface (like waxed paper) and wait for them to harden. They may start off runny, but they will harden. It may take longer if it is humid where you live. I also like to eat it warm before it hardens.
post #55 of 173
7/8/04 at 12:45pm
oh yummy! I haven't made fried rice in SO long! I think we'll do that tonite
post #56 of 173
7/8/04 at 1:02pm
mamacarey!!!!!!!!!! Looks goooooooooooooood
post #57 of 173
7/8/04 at 2:37pm
Thread Starter 
well I am so proud of my parents. They are making a lot of dietary changes. Last night they had boca burgers for dinner. My mom also bought some tofu for a recipe tonight.
I was worried about my ds and his switch to vegetarian. His main like is chicken nuggets. I bought some of the Morning star brand and he is eating them for lunch.He cant tell the difference.
Now if I could only get my dh to change his eating habits. His only vegetable he will eat is a salad (although I have got him to start eating spinach salads) and corn on the cob (not corn off the cob though???) He will not eat whole wheat anything and he hates beans unless they are in chili or red beans and rice. He has got to be the pickiest man ever!!! Give him a big slab of meat and he will eat that right up though. I can just hear his arteries clogging up.
post #58 of 173
7/8/04 at 3:30pm
We eat fried rice a lot for this very reason. Where we just moved there are a few bunny families. Our veggies don't go to waste and don't need to be composted anymore either. We take scraps and veggies that are beyond my ideal of fresh and set them out under this big tree. The bunnies usually come within an hour so if we stay back a ways we can watch the bunnies feast. The veggies are always gone by the next day at the latest. I think it is so sweet. Old bread goes to the ducks of course.


I go back and forth between plannig and winging it. I definately waste less and stress less when we plan. I just did the vegweb thing and it really made it a lot easier. I picked recipes and a click of the button adds them to a printable shopping list. This is what I went this morning and bought after using it:

Quote:
Jamaican Rice and Beans
Ingredients (use vegan versions):
·2 cloves garlic
·1 stalk scallion (green onion), if not 1/2 white onion
·1 vegetarian bouillon
·1 scotch bonnet pepper (or any pepper )
·salt to taste
·1 cup Red Kidney Beans
·2 cups Brown (white can be used)
·2 0z. of dried coconut milk
Directions:
This recipe is a Jamaican Tradition used in virtually every Jamaican household.
Boil the peas in water until tender. Add water, coconut milk, rice and all seasonings. Be sure when adding the water that it covers the rice by 1 inch. (this will ensure that there is enough liquid to cook the rice). Bring to a boil then immediately turn down to a simmer until rice is soft. Enjoy!
Serves: 8
Preparation time: 20 min

Chinese-Marinated Vegetables with Rice
Ingredients (use vegan versions):
·ginger salad dressing (in the dips and dressing section)
·Olive oil or butter
·1/2 chopped red bell pepper
·1/3 cup chopped onion
·2/3 cup chopped zuchini
·1/2 cup sliced or whole snow peas
·1/4 cup water chesnuts
·rice
Directions:
This one is very simple. Boil enough rice for two people and meanwhile heat up a medium skillet with 1 tsp olive oil or a comparable amount of butter. Simmer the vegetables with about 1/2 to 1 cup of the ginger salad dressing for around 10 minutes. Taste them frequently to determine when they are ready. Upon completion, serve them over rice along with any marinade left in the pan. Makes an excellent light meal. The veggie amounts may be changed according to taste.
Serves: 2-3
Preparation time: 30 min

Broccoli Stirfry
Ingredients (use vegan versions):
·1 broccoli head plus the stem, separate head and finely chop stem
·3 oz mushrooms, cut up
·1/2 green bell pepper, chopped
·1/2 red bell pepper, chopped
·1/2 cup water, add more during cooking if needed
·1/4 cup lite soy sauce, or to taste
·large handful of fresh spinach
Directions:
In any skillet or pan with a lid, add water and the veggies except for the spinach. Cover, cook on medium approximately 15 minutes (your choice)...stir 2 or 3 times. Pour on soy sauce, stir, add spinach, stir, cover and cook addition 5 minutes.
This is good alone or on rice.
Serves: 2
Preparation time: 30 minutes

Sweet & Sour Stir-Fry
Ingredients (use vegan versions):
·3/4 lb. broccoli
·1 5oz can water chestnuts
·3 carrots
·1 small red bell pepper
·4 oz rice noodles
·1/3 cup water
·1/4 cup tamari
·1/4 cup prepared vegan mustard
·3 tablespoon water
·3 tablespoon toasted sesame oil
·2 tablespoon pure vegan maple syrup
Directions:
First you must make the sweet and sour sauce. In a jar, combine the tamari, mustard, 3 Tbsp water, sesame oil, and maple syrup. Cover and shake vigorously. Refridgerate until needed(lasts up to 3 months). Shake well before using.
Now, cut the broccoli into florets and peel and slice the stems into coins about 1/2 inch thick. Take the core from the bell pepper and julliene into strips about 1/4 of an inch thick. Cut the carrots in half (cross wise, not length wise), then julliene them as well. Drain and rinse the water chestnuts.
Cook rice noodles according to directions on the package. When they are almost done, boil the 1/3 c water in a wok or large skillet on high heat. Add the broccoli, bell pepper, and carrots. Cover and cook on high until just short of done, about 2 minutes. Stir in the water chestnuts, 5 to 7 Tbsp sweet and sour sauce, rice noodles, and I like to put 1/4 tsp crushed red pepper in. It makes it a little spicy. Cook, stirring constantly until the broccoli is crisp-tender, 1 to 2 more minutes. Taste and add more sauce if needed as well as Tamari.


Sun Dried Tomato Ziti
Ingredients (use vegan versions):
·20 - 30 sun dried tomatoes
·2 1/2 tablespoon of dried rosemary crumbled into smaller bits (add less or more according to your taste)
·1 can of large black pitted olives
·1 tablespoon parsely
·1/2 tablespoon of garlic powder or 1-2 cloves fresh
·1/4 cup of olive oil
·Salt & pepper to taste
·5 cups of any pasta with grooves in it such as ziti (to hold the sauce)
Directions:
Place the 5 cups of pasta in a pan and cook until just tender (I won't insult anyones intellegence by telling you how to cook pasta)
The Sauce:
1. While the pasta is cooking, soak the sun dried tomatoes in hot or boiling water until soft (15-20 minutes)
2. Chop the sun dried tomatoes into smaller pieces and place in a blender or food processor.
3. Coursely chop the olives in large pieces.
4. Add the rosemary and olives to the sun dried tomatoes.
5. Add a few tablespoons of the oil to moisten.
6. Pulse the blender until mixed, but still somewhat chunky.
7. Add the remaining oil and salt & pepper.
8. Pulse until mixed completely with small chunks of tomato and olive still visible. (mixture should be somewhat thick in consistency)
9. Drain pasta and mix in the sauce. The sauce should cling into the grooves of the pasta.
10. Garnish with parsley, serve immediately.
Serves: 2-4.
Preparation time: 20 min..
Nutrition Information: This recipe can be made low-fat by using less oil or no oil. Substitute vegetable broth or water in its place.

Fast and Easy Garlic and Broccoli Pasta
Ingredients (use vegan versions):
·3-4 tablespoon olive oil (too much makes your broccoli mushy)
·1-2 cloves garlic, finely chopped (use as much or as little as you like, I like a lot!)
·2 cup broccoli, frozen
·2 cup cooked noodles of choice, I like this dish with fettucine
·garlic flavored salt, to taste
Directions:
Put olive oil in hot pan at medium heat, and add garlic. When the garlic pieces start to brown add the broccoli, still frozen. You could speed this step up by heating the broccoli thoroughly by other means, but this way really takes in the flavor of the garlic and the oil. Continuously stir the dish until the broccoli is soft, about ten minutes. Sprinkle with garlic salt to your taste. At least a little is good, or it can be a little bland. Finally, toss with cooked pasta. ENJOY!!! You can throw in any additional veggies you like, I have used mushrooms and sun dried tomatoes in this too for variation. My semi- carnivorous boyfriend LOVES this, his mom was very surprised he actually ate broccoli!
Serves: 2ish
Preparation time: 20 min.

Outrageously Easy BIG Bread
Ingredients (use vegan versions):
·2 packs of yeast
·1/4 cup warm water
·2 cups hot water
·3 tablespoons vegan sugar
·1 tablespoon salt
·3 cups flour
·1/3 cup vegetable or corn oil
·3 cups flour
Directions:
Note: This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the vegan sugar, salt, flour, and oil are measured in the exact amounts called for.
Pour warm water into a small ceramic bowl and add the yeast, but DO NOT STIR. Set aside.
In a large mixing bowl, pour hot water over the vegan sugar and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes. (I've left it for almost two hours.)
On a lightly floured cutting board or countertop, divide the dough into half. (If my partner's home, this is when I call him in to knead the dough -- a must in his opinion. But the recipe actually calls for no kneading; I've done this recipe many times without kneading anything and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don't have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).
After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy. (Also, before the vegan bread bakes, you can slit the top of each lump of dough a couple of times and brush lightly with some kind of egg substitute. The glaze helps the vegan bread come out with a slightly crunchier crust. I don't usually bother.)

Fudgsicles!
Ingredients (use vegan versions):
·1 package Mori-Nu tofu (or 12 oz (340 g) of any silken tofu)
·1/2 cup (120 mL) vegan sugar
·1/4 cup (60 mL) cocoa powder
·1 tablespoon (15 mL) oil
·1/2 teaspoon (2.5 mL) vanilla
·1/8 teaspoon (0.5 mL) salt
Directions:
Blend it all together, pour into popsicle moulds, freeze and enjoy!
These things are addicting, I swear. Even my milk-addict little sister loves them.
TRY THEM!!
Serves: 4-6, depending on size
Preparation time: 5 minutes plus freeze time

Blueberry Pancakes
Ingredients (use vegan versions):
·1 cup whole wheat flour
·1 teaspoon Baking powder
·1/4 teaspoon Salt
·1/4 teaspoon Baking soda
·1 tablespoon Sugar if blueberries are unsweetened
·1/2 cup soymilk or rice milk
·1/2 cup Canned blueberries w/juice (***bought fresh of course, LOL***)
Directions:
Mix the dry ingredients togther; then mix in the soymilk and the blueberries. If the batter is too thick, mix in more blueberry juice until it is the right consistency. Cook in a nonstick pan until they look edible. They will be very blue! Makes 6 thick pancakes.


Oatmeal-Almond Cookies
Ingredients (use vegan versions):
·1 1/4 cup rolled oats
·1/2 whole wheat flour
·1/2 teaspoon salt
·1/2 cup dried coconut shreds
·1/3 cup raisins
·2 tablespoon corn oil
·3/4 cup mashed apple (peeled)
·1/4 non-hydrogenated vegan margarine ()
·1/2 teaspoon vanilla
·1/3 cup toasted ground almonds
·4 tablespoon vegan maple syrup
Directions:
Mix dry ingredients and set aside. Then blend apple and maple syrup till it forms a nice smooth mushy mass. Add butter. Add liquid to dry mixture and mix to form a homogeneous whole. Scoop spoonfuls onto lightly greased baking sheet or non-stick flat pans (e.g. pizza pan) and flatten to a 1/4" thickness. Bake in a preheated oven at 400F for 15-20 minutes. Cool on rack.
And one day we'll eat bean taco's or tostadas or something similar and I usually take one night a week off of cooking for leftovers, or take-out (mmmm... thai food. LOL)

That, some fruit to snack on through the week, and a few other misc items and I spent 120.00. Our goal is 100 a week. We eat "dinner" at lunch and a simple salad or such for the actual dinner time. breakfast is usually oatmeal. so that should be all we need to get us by the week. Not a great bargain, but not to bad for organic stuff.
post #59 of 173
7/8/04 at 3:39pm
Rainbow, you're making my mouth water.

I too go back and forth from planning to winging it. A lot depends on what nice produce I find and if there are enough leftovers to work another meal around or if I have start new.
post #60 of 173
7/8/04 at 4:26pm
Go Rainbow! Gotta try that vegweb thing. I usu just go through my gigantic collection of cookbooks and recipies and of course the mothering eating forum and write down a bunch of stuff that looks good and is in season. Then every other week, I choose 4 recipies and dh chooses 4 and we buy for a couple weeks. We still run to the store or farmers market every now and again, but not everyday like we used to before dc2 arrived.
T I've got a confession, I just bribed dd with chocolate so I could get some time to myself Ain't that sad? Looks like she's caught on, gotta go!
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