The Vegetarian and Special Dietary-Lifestyle Thread

[Globie64]

Originally Posted by sempi2

Glad to her that our Martini's tonight (vodka) and tomorrow (gin) are gluten free. Now if we could get the calories down to 0 also.

Gin, like chocolate, has other benefits that outweigh (pun not intended) being low cal. Salad of young greens with a really good vinegarette and a martini or two and you're set. The olives provide protein.

[BAAMbi7]

Heidi Swanson's recipe for Otsu salad with cukes is awesome. In fact, it's going to be at a pot luck next weekend! The tofu is something I make all the time and keep in the fridge ready to throw into any dish ... Or just nibble for a snack. btw, I add extra veggies, like red pepper and anything crunchy and leftover. Also, keep the dressing/ sauce on the side for individual tastes. It also makes a lot more than needed IMHO . Great to keep for another day.

Other fab cookbooks: earthbound farm's "food to live by" and rebar modern food cookbook from Victoria, BC

For you gfs: plant based tequila and bourbon are safe choices.

[TinCrumpet]

[/QUOTE]

Hey Look...DISHCLOTH OF THE DAY

[Fly at Night]

TinCrumpet, reminds me of a store-bought meat pie I was digging into years ago, plucked out an extra large piece of beef covered in delectable gravy, put it in my mouth, bit down, and almost lost a tooth filling. That large piece of beef was a chunk of wood.

Gin? Who mentioned gin? Going vegetarian doesn't mean one can't have any fun~!

I made this Gin Martini-Olive loaf the other night. Not gluten free, but a little slice now and then won't hurt! It also freezes well; always good to have something a little special put away for guests.

[Globie64]

Originally Posted by mutcth

We also increasingly eat vegetarian. I've decided that I wanted to make eating meat a conscious choice. So I eat high-quality tasty meat as a treat rather than going for bland, generic/industrial-sourced, less tasty meat as a frequent default choice. We're eating a lot more chickpeas and tofu and grains now.

My wife made rissoto with farro last night - very nice. It did have a bit of local-sourced bacon in it though...

Tom

Yeah, exactly, we eat really good, local farm raised meet as a treat rather than an every meal necessity. I do get cravings for red meat once in a while, but we roast chickens, and the two of us get about 10 meals out of one- dinner, then it becomes chicken salad, and i make stock, which goes into a risotto. I've been hearing about Faro lately, and I've also made a risotto dish out of millet, which I believe is what was used in Europe before the introduction of rice.

[TinCrumpet]

Originally Posted by Fly at Night

TinCrumpet, reminds me of a store-bought meat pie I was digging into years ago, plucked out an extra large piece of beef covered in delectable gravy, put it in my mouth, bit down, and almost lost a tooth filling. That large piece of beef was a chunk of wood.

Gin? Who mentioned gin? Going vegetarian doesn't mean one can't have any fun~!

I made this Gin Martini-Olive loaf the other night. Not gluten free, but a little slice now and then won't hurt! It also freezes well; always good to have something a little special put away for guests.

No Booze ! I should coco !
I'm slurping a luverley Sparling number and I could just scoff your Loaf

Last days night..pulled in to rest on our Journey to Slapton Sands..
I was gormlessly wandering around the supermarket at midnight..
Since Princess Diane was Killed I no longer buy newspapers..but..
couldn't help but notice headlines on stands
Robin Gibb..A Gentle Vegetarian Gent so very ill..I'm going to bed with a heavy heart thinking of his lovely wife who must be full of anguish..
such a dreadful shame..Goodnight USA xx

[Steelegood]

Our go to gluten free, veggie meal is usually spaghetti squash with sauce that has added vegetables, like mushrooms, bells, and the like. Never the same twice!

[wendywoods]

Hi Bruce and Dorsey,
Where do you buy mung beans? I haven't seen them in stores.

[bugnot1]

We're vegan - if it walks, crawls, flies, slithers or swims; has a Mom or a Dad; we don't eat it. Fortunately we can get good organic in this area - and when I don't feel like cooking my juicer lends a hand ). I actually have two juicers in the kitchen......a masticator and a centrifuge - both Acmes. Salads are a mainstay too......... As are tempeh & tofu..........

[Globie64]

This isn't cheap but they have all sorts of dried beans and THE BEST hominy for pozole. A friend made it and I just bought some...

Rancho Gordo, Napa CALIF: New World Specialty Food

[bugnot1]

Originally Posted by Globie64

This isn't cheap but they have all sorts of dried beans and THE BEST hominy for pozole. A friend made it and I just bought some...

Rancho Gordo, Napa CALIF: New World Specialty Food

I've been wanting to try Rancho Gordo - a friend sends me their newsletter -
And, I love Penzey's for spices......fresh fresh fresh

If you're ever near Springfield, MO., Mama Jeans has wonderful organic produce - and lots of things (including spices) in bulk. I like to make my own granola - and get all the ingredients and mix it myself and pack it in smaller containers.

jan

[Aage]

Just chuckling to myself over that name. I don't speak Spanish, but doesn't "El Gordo" mean "The Fat One"?

[bugnot1]

Originally Posted by Aage

Just chuckling to myself over that name. I don't speak Spanish, but doesn't "El Gordo" mean "The Fat One"?

You're 'on target' -

Jan K.

[Len n Jeanne]

Fly at Night, your "Nori rolls" on the "sweet tooth" thread look amazing! The vegetarian recipes here look super.

I do most of my own baking because I think it is healthier: pretty much sourdough (probiotic!) with spelt flour. Unless it's a really long trip, I bake up things ahead of time. We have so little cooking space in our little Bambi that it isn't worthwhile trying to make too much stuff in it. Right now I make sourdough cookies for treats, mostly. Speaking of which, I sometimes bake things in squares, including in square muffin tins, and pack them in rectangular containers for the under-the-counter Bambi fridge so that no space is wasted, as with round muffins or tins.

We like dark chocolate (an anti-oxidant!) with a cup of afternoon coffee or tea, but melting chocolate in the summer can be a problem. This recipe helps some.

Chocolate sourdough drop cookies 3-4 doz. 2" cookies

Combine in a food processor or electric mixer:
1/2 c. butter, softened (can substitute vegan margarine or use part olive oil)
1 c. light brown sugar

Add:
1 tsp. vanilla
1 3/4 cup sifted spelt flour (I use a combo of whole grain & white. Or substitute whole wheat and all-purpose white flour.)
1/2 c. sifted cocoa

Beat in:
1/2 cup of lively sourdough starter* (replacing the eggs of most cookie recipes.)

Stir in:
1/2 cup finely chopped nuts
1/2 cup chocolate chips

Dough will be fairly soft. Leave the dough in a non-reactive bowl at room temperature for 6 to 24 hours. Dough will not rise, but the yeast critters will get to work. Drop dough by heaping teaspoons onto parchment-lined cookie sheets, allowing for some spreading. These do not need a second "rising." Bake at 375F for about 12 minutes, but watch after 10 minutes to prevent burning. Leave baked cookies on the pan for a few minutes to firm up, then cool on racks. If kept in a tightly closed container in the fridge, these cookies will keep for weeks.

(*Starter consists of equal parts flour and water, mixed and left on the counter till it starts showing bubbles. Or use a prepared starter packet.)

Jeanne

[Fly at Night]

Len n Jeanne, thanks for your kind comment. Your cookie recipe looks really good; I like that sourdough taste - cuts down on the sweetness.

There is nothing like baking made with genuine ingredients at home, then packed for the road. I can tell you from first-hand knowledge that most commercial bakeries use ingredients that could best be described as "facsimilies." They are full of artificial flavours and transfats.

[Len n Jeanne]

Thanks, Fly at Night.

I should mention that real butter makes a big difference in the taste, but probably some people on this thread have sworn off all animal fats. For those who haven't, each cookie has only about half a tsp. butter, so it shouldn't cause too much artery damage.

This is my own recipe and I have tinkered with it a lot. I've tried cutting back on the sugar (cookies were too bread-like) or substituting honey (too cake-like with the extra liquid, esp. if part oil is substituted) so this is about the best I can do....so far!

Jeanne

[Fly at Night]

Very simple dinner tonight - with a bit of a Middle Eastern twist.
Homemade falafel, cucumber, tomato, chickpeas, and a slice of brown bread spread with roast garlic.

[Lily&Me]

Looks delicious!


Maggie

[Fly at Night]

Beets add some vivid colour to that "internal business," but they are really good for you. So, here's a "root" for the humble beet.

Roasted beets have a wonderful flavour. Better than the boiled or pickled version, IMO.

You do not have to peel them. Just cut off the ends, cut into chunks, sprinkle a bit of olive oil on them, and pop into the oven until tender. When they are done, pour some balsamic vinegar and a bit of sugar or Splenda into a saucepan, reduce, and pour over the beets. They are sweet, savoury, and delicious.

[Lily&Me]

Yum, FAN!!

Do you have a recipe for a sweetish, balsamic reduction? Would be delicious with these.




Maggie