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Thread: Vegans/vegetarians?

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    Re: Vegans/vegetarians?

    Quote Originally Posted by beancounter View Post
    I've been a vegetarian for 28 years and have many recipes. What are you looking for in particular? rice dishes, pasta, one-pot/simple meals, etc?
    anything that tastes good. I like trying new things.
    Bill Kristol: "One lesson I’ve learned over the last year: The will to rationalize is as strong as—perhaps stronger than?—the will to believe."

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    Re: Vegans/vegetarians?

    Quote Originally Posted by Hawkeye10 View Post
    No but speaking of vegetarians I have finally gotten to know well a cool one, just during the last year in fact.

    My opinion has mellowed some.
    That's good to hear.
    Bill Kristol: "One lesson I’ve learned over the last year: The will to rationalize is as strong as—perhaps stronger than?—the will to believe."

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    Re: Vegans/vegetarians?

    Quote Originally Posted by pillars View Post
    My son is vegan because he's lactose intolerant and he thinks eggs are gross. Milk products cause problems for both of my kids.
    I am lactose intolerant but I am not steak intolerant
    It's okay to be white

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    Re: Vegans/vegetarians?

    Quote Originally Posted by pillars View Post
    I don't know if you are into Indian/Southeast Asian food, but my son, husband and I thought this soup was quite good:

    https://www.budgetbytes.com/2017/02/...t-lentil-soup/


    Golden Coconut Lentil Soup

    INGREDIENTS
    1 Tbsp olive oil (or coconut oil) $0.13
    1 yellow onion $0.32
    2 cloves garlic $0.16
    1 inch fresh ginger (about 1 Tbsp grated) $0.13
    1/2 Tbsp ground turmeric $0.15
    Pinch red pepper flakes $0.02
    2-3 carrots $0.33
    1/2 lb red or yellow lentils (about 1 cup) $1.35
    4 cups water $0.00
    13.5 oz can coconut milk $0.99
    1/2 Tbsp salt (or to taste) $0.05
    TOPPINGS (OPTIONAL)
    1/3 cup large, unsweetened coconut flakes $0.16
    1/4 bunch cilantro $0.10
    2 cups cooked jasmine rice $0.38

    INSTRUCTIONS
    Add the olive oil to a large pot. Dice the onion, mince the garlic, and grate or mince the ginger (I use a small-holed cheese grater). Sauté the onion, garlic, and ginger in the olive oil over medium heat for 2-3 minutes, or until the onions are soft and transparent. While the onions, garlic, and ginger are sautéing, peel and slice the carrots.

    Add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes.

    Toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about 50% golden brown (1-3 minutes). Remove the flakes from the hot skillet immediately to stop the toasting process.
    After 20 minutes the lentils should be soft and broken down. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth). Once blended, begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned. I used 1.5 tsp or 1/2 Tbsp of salt. Also adjust the red pepper flakes, if desired.

    To serve the soup, ladle about 1.5 cups into a bowl and top with 1/2 cup cooked rice, some fresh cilantro leaves, and a sprinkle of toasted coconut flakes.


    We skipped the coconut and added 1.5 cups of frozen peas. It was mellow, delicious, quick to prepare, and so pretty. Also, turmeric is very good for your digestive system.
    Coconut milk lime ginger chili! everything made with these is fantastic
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    Re: Vegans/vegetarians?

    Quote Originally Posted by Helix View Post
    i have been doing a meat free day from time to time, as well as occasionally observing traditional Friday meat restrictions (though fish is allowed.)

    i haven't gotten big into vegetarian cooking yet. if i come across an especially good recipe, i'll be sure to share it.
    I do pretty much the same once a week, typically on Wednesday. The usual meal on that night will be soup or a salad and a nice baguette.

    You brought back some horrific meal memories with the traditional friday fish reference. My Mum couldn't cook very well and we would have the same canned tuna casserole each and every friday. My siblings and I considered this meal as penance for any possible sins we may have made during the week.

    My Dad was always conveniently late coming home on Friday but he knew of our pain. I think it was the late 60s we got the ok to stop this practice other than lent to easter or if a holy day falls on a friday.

    Funny, I eat fish once a week, take a guess which day, I was brainwashed and 50+ years later I still can’t eat canned tuna.

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    Re: Vegans/vegetarians?

    Quote Originally Posted by pillars View Post
    anything that tastes good. I like trying new things.

    Here’s a great general purpose Asian sauce ( Thai peanut sauce) Its great on rice noodles, pasta (cold or warm) or as a dipping sauce for raw or grilled veggies. I will often sauté any veggie I have in the fridge and make a complete meal with the rice noodles. The base sauce only has three ingredients and is super simple.

    I-cup peanut butter
    3-cups pineapple juice
    2-tablespoons of sweet chili sauce.
    Put into a blender and mix or whisk well.
    The above is enough sauce for one pound of pasta or rice noodles.

    This base sauce can be enhanced, I often use a little fish sauce or sesame oil, dried hot pepper or a dash of coconut milk. One important note: this sauce doesn’t do well if you heat it to much, it will thicken to much but warming it is fine. Cold Thai peanut noodles are very traditional and there are thousands of variations, this base version works for me because of the simplicity and I almost always have it in the fridge along with precooked rice noodles or pasta for a quick lunch or dinner.

    This is also very budget friendly and very filling.

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    Re: Vegans/vegetarians?

    Quote Originally Posted by pillars View Post
    About a year ago, my son became a vegan and I became a vegetarian. It's been an adventure as it has required me to learn a whole new way of cooking.

    This is the recipe we made last night, which was tasty!

    Vegan Shepherd's Pie with Lentils and Mushrooms | VegKitchen.com

    Any other vegans/vegetarians out there who are interested in sharing recipes?
    As a vegetarian you probably eat eggs and dairy so you are probably fine. Without B12 a human will go insane and die. There is no way to get B12 naturally without eating animal products.

    There are some vitamins pills that are GMO B12 from bacteria. Apparently in the past there have been some problems with those.

    My X-wife was a vegetarian and she had several friends who were vegans. The one exception they made was top quality vitamins supplements such as B and Omega 3 that were not 100% vegan.

    Just a suggestion, do your research.

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    Re: Vegans/vegetarians?

    I haven't eaten beef or pork in over 30 years. I don't miss it. There is a killer vegetarian restaurant I go to all the time as well as Thai and Indian food places. Not hard to get a good meal without meat.
    "Those who do not remember the past are condemned to repeat it." George Santayana

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    Re: Vegans/vegetarians?

    Quote Originally Posted by woodsman View Post
    I do pretty much the same once a week, typically on Wednesday. The usual meal on that night will be soup or a salad and a nice baguette.

    You brought back some horrific meal memories with the traditional friday fish reference. My Mum couldn't cook very well and we would have the same canned tuna casserole each and every friday. My siblings and I considered this meal as penance for any possible sins we may have made during the week.

    My Dad was always conveniently late coming home on Friday but he knew of our pain. I think it was the late 60s we got the ok to stop this practice other than lent to easter or if a holy day falls on a friday.

    Funny, I eat fish once a week, take a guess which day, I was brainwashed and 50+ years later I still can’t eat canned tuna.
    i had to look it up; Friday meat restrictions were rescinded (other than during Lent) in 1966, so you have a good memory.

    i was a kid in the 1980s, so we observed the meat restrictions for the most part only during Lent. i started doing that again about six or seven years ago. just kind of feels comfortable. during the rest of the year, it's sometimes Fridays, and sometimes not. today is my meat free day this week because it just kind of happened that way.

    as for tuna casserole, tuna salad, and most things tuna, i have never really liked it. sort of odd, because i do like canned salmon, as long as it's served as a salmon patty.

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    Re: Vegans/vegetarians?

    Quote Originally Posted by pillars View Post
    I don't know if you are into Indian/Southeast Asian food, but my son, husband and I thought this soup was quite good:

    https://www.budgetbytes.com/2017/02/...t-lentil-soup/


    Golden Coconut Lentil Soup

    INGREDIENTS
    1 Tbsp olive oil (or coconut oil) $0.13
    1 yellow onion $0.32
    2 cloves garlic $0.16
    1 inch fresh ginger (about 1 Tbsp grated) $0.13
    1/2 Tbsp ground turmeric $0.15
    Pinch red pepper flakes $0.02
    2-3 carrots $0.33
    1/2 lb red or yellow lentils (about 1 cup) $1.35
    4 cups water $0.00
    13.5 oz can coconut milk $0.99
    1/2 Tbsp salt (or to taste) $0.05
    TOPPINGS (OPTIONAL)
    1/3 cup large, unsweetened coconut flakes $0.16
    1/4 bunch cilantro $0.10
    2 cups cooked jasmine rice $0.38

    INSTRUCTIONS
    Add the olive oil to a large pot. Dice the onion, mince the garlic, and grate or mince the ginger (I use a small-holed cheese grater). Sauté the onion, garlic, and ginger in the olive oil over medium heat for 2-3 minutes, or until the onions are soft and transparent. While the onions, garlic, and ginger are sautéing, peel and slice the carrots.

    Add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes.

    Toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about 50% golden brown (1-3 minutes). Remove the flakes from the hot skillet immediately to stop the toasting process.
    After 20 minutes the lentils should be soft and broken down. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth). Once blended, begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned. I used 1.5 tsp or 1/2 Tbsp of salt. Also adjust the red pepper flakes, if desired.

    To serve the soup, ladle about 1.5 cups into a bowl and top with 1/2 cup cooked rice, some fresh cilantro leaves, and a sprinkle of toasted coconut flakes.


    We skipped the coconut and added 1.5 cups of frozen peas. It was mellow, delicious, quick to prepare, and so pretty. Also, turmeric is very good for your digestive system.
    I rarely cook with coconut milk because it's so high cholesterol, but this looks good aside from the fact that it cries out for at least cumin and coriander powder.

    I make a Punjabi variant of this dish that is really good, using split lentils, and onion/chili/tomato paste (blenders are awesome), but I also add Indian spices (red chili powder and/or paprika, garam masala powder, amchoor powder, and dried fenugreek leaves) and a load of mustard, turnip, collard, or similar greens. Then the usual garlic/ginger paste or minced, with tumeric tumeric as you fry the onions. Serve with It's pretty good.

    I'm also going to try a Persian version of this dish, called "adasi." I've come to love lentils because they're so cheap, healthy, and tasty.
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