• This is a political forum that is non-biased/non-partisan and treats every person's position on topics equally. This debate forum is not aligned to any political party. In today's politics, many ideas are split between and even within all the political parties. Often we find ourselves agreeing on one platform but some topics break our mold. We are here to discuss them in a civil political debate. If this is your first visit to our political forums, be sure to check out the RULES. Registering for debate politics is necessary before posting. Register today to participate - it's free!

Vegans/vegetarians?

pillars

Banned
Joined
Oct 28, 2017
Messages
839
Reaction score
467
Location
UNC
Gender
Female
Political Leaning
Independent
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?
 
Here's an easy way to be a vegetarian:

You are what you eat.
Cows are vegetarians.
Therefore, if you eat beef, that makes you a vegetarian.

So far, it has worked well for me.
 
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.
 
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?


are the mushrooms caged or free range, it matters to those of us that advocate fungal independence.
 
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/golden-coconut-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.
 
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?

I'm sort of a "flexitarian" -- I don't eat meat on most days. Probably once a week or so. That's just sort of my natural bodily inclination, and how I've always done it for as long as I've been feeding myself.

I'm not a fantastic cook to be honest, but eggs benedict with avocado and tomatoe instead of bacon, and lime instead of lemon hollandaise is really good. :)
 
are the mushrooms caged or free range, it matters to those of us that advocate fungal independence.

I prefer wild but will accept domesticated mushrooms as long as I can be assured that they were treated humanely.
 
I'm sort of a "flexitarian" -- I don't eat meat on most days. Probably once a week or so. That's just sort of my natural bodily inclination, and how I've always done it for as long as I've been feeding myself.

I'm not a fantastic cook to be honest, but eggs benedict with avocado and tomatoe instead of bacon, and lime instead of lemon hollandaise is really good. :)

I was flexitarian for a long, long time before I took the plunge. I've always loved vegetables.
 
I was flexitarian for a long, long time before I took the plunge. I've always loved vegetables.


there is an opening here to make a crack about carrot top in chief but I s'pose I should let it pass.
 
I was flexitarian for a long, long time before I took the plunge. I've always loved vegetables.

I think I will probably remain this way. I eat what I feel my body needs. For me, fatty oils seem to be a very big deal -- this makes sense, given that I'm hypermobile, and fatty oils address joint health. Our body tells us what we need if we let it.

So, I wind up eating a lot of fish when I do eat meat. Which works well, because it's somewhat easier to find wild-caught fish than it is equally humane land animal meat. But I do try when I get that urge, and I've thought about taking up hunting, as that is probably more humane than how any of our store-bought meat is aquired.

I am of the mind that all agriculture is problematic in terms of its impact on animals, regardless of what it is, and I seek to solve that in its entirety. For me, cutting out food groups doesn't really address the problem.
 
there is an opening here to make a crack about carrot top in chief but I s'pose I should let it pass.

Cracks about the apricot emperor are always welcome, and technically, vegetarian.
 
This isn't vegan, but it's vegetarian and I think it's pretty tasty.

https://www.tasteofthesouthmagazine.com/asparagus-and-artichoke-gratin/


Ingredients
4 tablespoons unsalted butter
1⁄2 cup finely chopped shallot
3 tablespoons all-purpose flour
2 cups whole milk
3⁄4 cup grated Parmesan cheese, divided
1 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon lemon zest
1⁄8 teaspoon crushed red pepper
2 pounds asparagus, blanched
1 (15-ounce) can artichoke hearts packed in water, drained
2 tablespoons panko (Japanese bread crumbs)


Instructions
1.Preheat oven to 400°.
2.In an 8-inch cast-iron skillet, melt butter over medium heat. Add shallot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook for 1 minute. Gradually stir in milk. Cook, stirring constantly, until thickened, 3 to 4 minutes. Stir in 1⁄2 cup cheese, salt, black pepper, zest, and red pepper. Add asparagus and artichokes, stirring to coat. Top with bread crumbs and remaining 1⁄4 cup cheese.
3.Bake until golden brown, about 12 minutes.


We do make vegetarian meals often in our house, we try to have ~3 meatless days. Since it's fall, it's all about gourds at this point (lots of butternut squash, spaghetti squash, acorn squash, etc.), and there are some really nice vegetarian soups and stuff to make.

I don't make vegan stuff often at all. I'm philosophically opposed to vegan.
 
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?

I am not a vegan but I do have friends that are and I do enjoy their company on camping trips and get-togethers. Sorry will often cook a vegan dish or two if I need to. And even though they don't have meat in them they are quite popular.
 
vegetables are stupid
 
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?

Not a vegan or vegetarian, but I consume a fair bit of products associated with the lifestyles. I'm always open to a good vegetarian or vegan recipe.
 
I'm sort of a "flexitarian" -- I don't eat meat on most days. Probably once a week or so. That's just sort of my natural bodily inclination, and how I've always done it for as long as I've been feeding myself.

I'm not a fantastic cook to be honest, but eggs benedict with avocado and tomatoe instead of bacon, and lime instead of lemon hollandaise is really good. :)

interesting. that's the first time that i've heard of this term.
 
This isn't vegan, but it's vegetarian and I think it's pretty tasty.

https://www.tasteofthesouthmagazine.com/asparagus-and-artichoke-gratin/


Ingredients
4 tablespoons unsalted butter
1⁄2 cup finely chopped shallot
3 tablespoons all-purpose flour
2 cups whole milk
3⁄4 cup grated Parmesan cheese, divided
1 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon lemon zest
1⁄8 teaspoon crushed red pepper
2 pounds asparagus, blanched
1 (15-ounce) can artichoke hearts packed in water, drained
2 tablespoons panko (Japanese bread crumbs)


Instructions
1.Preheat oven to 400°.
2.In an 8-inch cast-iron skillet, melt butter over medium heat. Add shallot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook for 1 minute. Gradually stir in milk. Cook, stirring constantly, until thickened, 3 to 4 minutes. Stir in 1⁄2 cup cheese, salt, black pepper, zest, and red pepper. Add asparagus and artichokes, stirring to coat. Top with bread crumbs and remaining 1⁄4 cup cheese.
3.Bake until golden brown, about 12 minutes.


We do make vegetarian meals often in our house, we try to have ~3 meatless days. Since it's fall, it's all about gourds at this point (lots of butternut squash, spaghetti squash, acorn squash, etc.), and there are some really nice vegetarian soups and stuff to make.

I don't make vegan stuff often at all. I'm philosophically opposed to vegan.

My son is vegan because he's lactose intolerant and he thinks eggs are gross. Milk products cause problems for both of my kids.
 
Any other vegans/vegetarians out there who are interested in sharing recipes?

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?
 
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?

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.
 
I eat balanced meals, and veggies are a must for me. I got to have veggies with every meal.
 
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.
 
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. :D
 
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/golden-coconut-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
 
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.
 
Back
Top Bottom