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June veg*n living thread - Page 6

post #101 of 145
Okay, I didn't see much interest in this but I'm going to post it anyway cause I'm pleased with myself. This is my sunflower seed butter cookie recipe.

3/4 c sunflower butter
1 egg (egg replacer would probably work fine)
2 T molasses
1 t vanilla
1 c sugar (I use evaporated cane juice)
1/2 t brown rice vinegar

Mix it all together.

Sift together:
1 c flour
1/2 t baking soda

Pour it into the liquid mixture and combine.

Spoon onto ungreased baking sheet and press down with a fork.

Bake 350 until you smell them, I wasn't timing. Remove from sheet immediately.

I suppose it's a pretty standard recipe, but I liked it.
post #102 of 145
oh, those do sound really good! one of Sarah Krammer's books (How it all Vegan, i think??) has a really good Nut Butter recipe where you can put any kind of nut butter in, and the cookies are great. i bet it would work really well with sunflower seed butter too!

i cookies :
post #103 of 145
Swiss Chard recipes--

I love chard so I had to post!

I use it often in soups (minestrone, lentil, potato etc) and veggie lasagna instead of spinach.

But my all-time favorite swiss chard concoction (maybe my favorite dinner!) is my "vegan comfort in a bowl." This is even better in the fall/winter, just cuz it's one of those kind of things, but it's good all the time.

First, saute and onion and a couple cloves of garlic in a tablespoon or so of olive oil. After onion and garlic have softened, add a bunch of chopped swiss chard (remove all the tough stems!) and cover in water or veggie stock. If I use water I add a bunch of "Spike" seasoning or something similar to give that stock-like flavor. Then add a can of rinsed white beans (cannellini are my fave- great northern or navy work great, I've even used pinto!) and some pepper, a little squirt of braggs or tamari, and simmer until liquid is very reduced, but mixture isn't too dry. Then add some toasted pine nuts, and serve on a bed of quinoa, brown rice or couscous. Now here the key-- Top with tahini sauce: just whip together a couple tablespoons of tahini, some water or broth, a squirt of lemon juice, a shake of garlic powder, a dash of tamari and a dash of sesame oil. Just play with this until it's a creamy consistency. This is easiest to mix in a small saucepan over low.
post #104 of 145
Richella - I was interested when you mentioned the recipe before - I should have said something - but you said you were going to tweak so I was being patient. Anyway, thanks for posting it. I'll let you know when we try it.
post #105 of 145
Quote:
Originally Posted by clovergirl
so does anyone want to share some of their favorite summer dinner recipes? i'm refusing to turn on my oven anymore, and i'd like to do as little stovetop cooking as possible...!
This is exactly why I am here!!! I am 28 weeks preg & it is 107 today w/ 60% humidity (although the humidity is unusual for us). I am also struggleing with my vegetarianism. I have been eating quite a bit of dare I say it...chicken: since I got pregnant. I need HELP!!! It is too hot to cook much & I am bored with the same old stuff all the time.
post #106 of 145
We have discovered summer rolls! Okay, I have to fix dinner, but I'll be back in a few minutes!
post #107 of 145
Quote:
Originally Posted by maciascl
This is exactly why I am here!!! I am 28 weeks preg & it is 107 today w/ 60% humidity (although the humidity is unusual for us). I am also struggleing with my vegetarianism. I have been eating quite a bit of dare I say it...chicken: since I got pregnant. I need HELP!!! It is too hot to cook much & I am bored with the same old stuff all the time.
then there isn't much of a struggle, heh?

How about substituting quorn "chicken" type product for the the chickens you're using? You can make any recipe... with a sub.
post #108 of 145
Hey Cheryl! Have you tried White Wave's frozen chicken style wheat meat? It is awesome! I made some in a chicken(less) teriyaki salad for an LLL potluck once. My friend's die hard meat eating husband thought it was chicken (this guy once told me that he would rather die prematurely than be a vegetarian!). I marinated the box in 1 C orange juice, 1 C soy sauce, and a lemon-lime soda. Then I cooked it in a little olive oil in a frying pan until it was brown. Fabulous!
post #109 of 145
Quote:
Originally Posted by maciascl
This is exactly why I am here!!! I am 28 weeks preg & it is 107 today w/ 60% humidity (although the humidity is unusual for us). I am also struggleing with my vegetarianism. I have been eating quite a bit of dare I say it...chicken: since I got pregnant. I need HELP!!! It is too hot to cook much & I am bored with the same old stuff all the time.
yeah, i'm 29wks and food just isn't all that appealing to me, mostly because i don't want to cook AT ALL.
i wanted to mention that i made the "garlic chickpea sandwich" spread from 'vegan family favorites' and plopped it on top of some greens for lunch yesterday and today. i was reluctant to try it but it turned it out really good... almost like fake tuna salad. i tweaked the recipe a little bit and next time i plan on adding even more stuff (chopped red onions and pickles). i'm trying to find news ways to up my protein intake as i've been falling 10-20g behind what i feel i should be getting in a day pretty consistantly. maybe i should start a thread for us preggo veggies...
post #110 of 145
That recipe is great! Though it's even better if you use smushed chickpeas instead of tofu. Mmmmm, I think we're making it for lunch!
post #111 of 145
oops wrong place, lol.
post #112 of 145
Quote:
Originally Posted by ColoradoMama
What veg (preferably vegan) foods do you put up in the freezer?
Indian curries, Pre marinated tofu and tempeh for 'fish' sandwhiches and BLT's, pesto made with vegan parm, vegan alfredo sauce, vegan sausage gravy, biscuits, veggie soup....I could go on and on. Let me know if you want any recipes.
post #113 of 145
Quote:
Originally Posted by ColoradoMama
Hey Cheryl! Have you tried White Wave's frozen chicken style wheat meat? It is awesome! I made some in a chicken(less) teriyaki salad for an LLL potluck once. My friend's die hard meat eating husband thought it was chicken (this guy once told me that he would rather die prematurely than be a vegetarian!). I marinated the box in 1 C orange juice, 1 C soy sauce, and a lemon-lime soda. Then I cooked it in a little olive oil in a frying pan until it was brown. Fabulous!

It isn't so much that I want chicken per se, just something diffrent. And I will not cook chicken, so it is only being eaten if I am out somewhere. I need to get better about taking food from home when I go somewhere rather than stopping for fastfood.

But this is exactly why I am here. Thanks I will check this out.
post #114 of 145
Quote:
Originally Posted by edamommy
then there isn't much of a struggle, heh?
Maybe it is just my pregnant hormones but that bothers me. I am here aren't I? I am still trying!!! I don't want to start anything (HONESTLY) I just needed to say that.
post #115 of 145
Thread Starter 
Chickpeas do make a pretty tasty sandwich spread. When I make it I add dill relish or just cut up pickles (if I have them), garlic, onion, veganaise, mustard, celery, carrot....mmm I haven't made that in a while (I need to).
I am also trying to up my protein intake, I'm 22 weeks pregnant. I'd love some quick and easy protein suggestions!
post #116 of 145
Quote:
Originally Posted by defectgrrrl
Indian curries, Pre marinated tofu and tempeh for 'fish' sandwhiches and BLT's, pesto made with vegan parm, vegan alfredo sauce, vegan sausage gravy, biscuits, veggie soup....I could go on and on. Let me know if you want any recipes.
I never thought about freezing "sausage" gravy. I love eating it, but it's kind of a pain to make. I am a total Southerner, and as such, I am a gravy fanatic! Indian curries is another good idea. I would love the recipe for the vegan alfredo sauce. My husband loves alfredo, but I don't make it at home because I don't cook with dairy.

Clover - I would love to have the garlic chickpea sandwich spread recipe! Please!
post #117 of 145
Quote:
Originally Posted by maciascl
I need to get better about taking food from home when I go somewhere rather than stopping for fastfood.
Yea, I know exactly what you mean. We eat so healthfully when I plan ahead. It's hard when you're exhausted though!
post #118 of 145
Quote:
Originally Posted by Sheacoby
I am also trying to up my protein intake, I'm 22 weeks pregnant. I'd love some quick and easy protein suggestions!
One word: Seitan. It's versatile, packed with protein and fat free. Plus it's so super cheap and easy to make at home.
post #119 of 145

Vegan Alfredo Sauce

blend:
1 brick mori-nu silken tofu
with 1/2 cup unsweetened soy milk

melt 1/2-3/4 cup earth balance (or other healthy vegan margarine) with
2 tsp salt and
1 TBS pepper, add blended tofu mixture. when this comes to a boil, add
1/3 cup vegan parm and
2 tsp garlic powder
post #120 of 145
Thanks. I'll try it! So, you've frozen this recipe before, and it does okay? I've been wondering about freezing dishes with tofu in them since freezing tofu itself makes it change texture. How does that work when you freeze tofu that's been blended with stuff?
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