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Post by lesserknownpea on Jan 28, 2017 10:42:31 GMT
I read over AKathy's dinner thread, but did not really feel that was the place for this post. I'd like to see pics of what we're all eating, the boring, as well as the inspirational. For me, this post is a tip and confession. I used TVP, ( textured vegetable protein), in these two dishes. I don't generally use this type of food. As my diet goal is whole food plant based, and this stuff is the definition of processed. But every blue moon or so I want some sort of meat simile, instead of my usual beans and lentils. And this stuff is cheap, easy and versatile. I get it at the Mexican grocery. But I'm sure it's available in bulk or packaged in regular stores It has very little taste, so when you reconstitute it, use liquids with lots of flavor. In this pic you see the tacos I made with the first batch, and the spring rolls with the second batch. The tacos had veg broth, garlic, spices, salt. I made three, but ate one before I could take the picture as I was very hungry. The filling for the spring rolls had soy sauce, garlic, maple syrup, and s little Thai chili. It was very flavorful , I was very happy with it. You see in the picture, the tvp dry in my canning jar where I store it, then in the liquid I'm cooking it in, and when it is ready to use. The trick with the spring roll wrappers is to take them out of the warm water BEFORE they soften up. Don't worry, they continue softening as you lay them on a surface and add their filling. Then you just fold the ends and roll, they stick to themselves really well. I made 8. They were really delicious. You can make these with pretty much anything you want. My DD makes the large size all the time for her sons' salads as the boys like them so much. She makes the rolls for me when I visit her, as I often can't eat their food  So I'm hoping other peas will add to this thread. |
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Post by annabella on Jan 28, 2017 12:55:58 GMT
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Post by dazeepetals on Jan 28, 2017 13:53:35 GMT
Great photos and ideas!!
I've actually never used TVP before. I know Soy curds can be used in a similar fashion for a meat-like texture.
I'll try to take some photos of items I make/eat this week and post on here. I've been REALLY simple lately as I'm due in 7 days with DD so I'm really not game for complicated meals. We do a lot of bowls or very simple pasta meals lately. Hubby and DS3 loves them so I'm happy.
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joelise
Drama Llama
Posts: 5,649 
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Post by joelise on Jan 28, 2017 17:37:48 GMT
I often use Quorn, which is a brand name for a mycroprotein derived from fungus, which looks very much like TVP. It comes in many forms.
I would post photos but I dont know how to!
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MsKnit
Pearl Clutcher
RefuPea #1406
Posts: 2,648
Jun 26, 2014 19:06:42 GMT
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Post by MsKnit on Jan 28, 2017 17:45:06 GMT
Timely. Dh and I are going wanting to go to a plant based diet. In the interest of finances, we are going to clean out the freezer before going completely plant based. It's only some shrimp, so not a big deal.
What do you do for work lunches? Dh makes veggie wraps. But, I think he is a bit overwhelmed at looking at veggie wraps only.
What kind of salad dressings are good? I'm thinking it will basically be oil& vinegar types.
Also, milk...what do you substitute for milk in cooking? I'm good with coconut milk and almond milk on cereal. However, I can't imagine using either of them in cooking. So, what are the alternatives?
This is very new. We decided that this was the direction we wanted to take two days ago. It's overwhelming.
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joelise
Drama Llama
Posts: 5,649
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Post by joelise on Jan 28, 2017 17:52:27 GMT
Timely. Dh and I are going wanting to go to a plant based diet. In the interest of finances, we are going to clean out the freezer before going completely plant based. It's only some shrimp, so not a big deal. What do you do for work lunches? Dh makes veggie wraps. But, I think he is a bit overwhelmed at looking at veggie wraps only. What kind of salad dressings are good? I'm thinking it will basically be oil& vinegar types. Also, milk...what do you substitute for milk in cooking? I'm good with coconut milk and almond milk on cereal. However, I can't imagine using either of them in cooking. So, what are the alternatives? This is very new. We decided that this was the direction we wanted to take two days ago. It's overwhelming. For salad dressing I generally use lemon juice and maybe olive oil. I use unsweetened soya milk in any recipes that requires milk and it works just fine. Most people can't tell the difference. ETA I'm not vegan, I turned vegetarian 35 years ago but have recently started eating a little fish. I use soya milk as I'm lactose intolerant. |
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Post by dazeepetals on Jan 28, 2017 21:12:30 GMT
Timely. Dh and I are going wanting to go to a plant based diet. In the interest of finances, we are going to clean out the freezer before going completely plant based. It's only some shrimp, so not a big deal. What do you do for work lunches? Dh makes veggie wraps. But, I think he is a bit overwhelmed at looking at veggie wraps only. What kind of salad dressings are good? I'm thinking it will basically be oil& vinegar types. Also, milk...what do you substitute for milk in cooking? I'm good with coconut milk and almond milk on cereal. However, I can't imagine using either of them in cooking. So, what are the alternatives? This is very new. We decided that this was the direction we wanted to take two days ago. It's overwhelming. I do a wide variety of lunches. Often, it's leftovers from what I cooked the previous night. This week I made a rice and beans dish in the instapot and had leftovers. I put a huge handful of spinach in a container, put some of the beans/rice mixture over it, and put a huge dollop of hummus on it also (of course I put hot sauce on there also). Coupled that with a fruit (usually banana or apple) and that was lunch for me. Other options are veggie sandwich with whole grain bread, hummus, sliced cucumber, peppers, avocado, etc. Salads are common also, and when I say salad I mean HUGE salad loaded with veggies, beans/lentils, sometimes some rice on there, maybe half a potato/sweet potato. I'm a no oil girl, so I don't do oil based dressings. Sometimes hummus (can water down if need it more dressing like consistency) is perfect. Another favorite is 3-2-1 dressing. 3 parts dijon mustard, 2 parts balsamic, 1 part maple syrup (or other sweeter). There also is avocado based dressing which are fantastic also! Our favorite milks (mylks since dairy wants us not to use the word milk unless it's secretions from a cow) is coconut/almond blend or a new item called Ripple Milk. Ripple is a pea protein based milk so it actually has quite a bit of protein and calcium. The sweetened or vanilla is very good (can be pretty sweet though) and we use them mixed in with oatmeal. For cooking, I used an unsweetened Soy milk as it has the most neutral taste. You made a great decision. So many benefits from plant-based eating!! There are tons of FB groups with plant-based eaters who can share ideas and you can see their health/weight loss stories on. I'd be happy to share a few if interested. |
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likescarrots
Pearl Clutcher
Posts: 2,879
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Post by likescarrots on Jan 28, 2017 22:06:23 GMT
Timely. Dh and I are going wanting to go to a plant based diet. In the interest of finances, we are going to clean out the freezer before going completely plant based. It's only some shrimp, so not a big deal. What do you do for work lunches? Dh makes veggie wraps. But, I think he is a bit overwhelmed at looking at veggie wraps only. What kind of salad dressings are good? I'm thinking it will basically be oil& vinegar types. Also, milk...what do you substitute for milk in cooking? I'm good with coconut milk and almond milk on cereal. However, I can't imagine using either of them in cooking. So, what are the alternatives? This is very new. We decided that this was the direction we wanted to take two days ago. It's overwhelming. My husband eats oatmeal for lunch, and also eat leftovers when they are available. He is allergic to dairy so when I cook meals for both of us they are always dairy free. I'm not dairy free so I eat yogurt for lunch 4 days a week. I have used coconut milk and almond milk for milk replacements in everything from home made cream of mushroom soup (for green bean casserole at thanksgiving!) to vegan pot pie, quiche (we eat eggs), etc. I prefer the un-sweetened, original flavored almond milk to cook with, however my husband got a soy milk maker this year, which can also make coconut milk (unsweetened) and that has been really great for cooking. I make him tofu and cashew "ricotta" for things like lasagna or ravioli. ETA: Tons of vegan salad dressings to make - A key to making salad dressings with oil is to use REGULAR olive oil, not EVOO. EVOO has something in it that when it's blended or beaten it gets bitter. If you've ever tried to make a salad dressing and found it to be bitter - that is why! My favorites are Pesto dressing (basil, pine nuts, olive oil, salt, pepper, garlic) with balsamic vinegar, greek style (oregano, garlic, red wine vinegar, olive oil, salt and pepper), and lemon dressing (lemon juice, lemon zest, garlic, olive oil, salt, pepper). |
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Post by lesserknownpea on Jan 29, 2017 1:43:24 GMT
Thank you everyone who posted, or even just read, or "liked ".
Please post what you're eating even if you think it's boring.
Since so much of yesterday was processed, so far today I've stuck to raw fruits and veggies, with the exception of the almond milk in my decaf.
I'm heading out to dinner at my son's, and he saved some of the cole slaw out for me to put the dressing I made and am bringing on my portion. He'll also have veggies and potato I can eat.
I just ate two yummy ripe bananas so I won't feel hungry or deprived while they eat their BBQ, and treats.
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MsKnit
Pearl Clutcher
RefuPea #1406
Posts: 2,648
Jun 26, 2014 19:06:42 GMT
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Post by MsKnit on Jan 29, 2017 1:44:09 GMT
Timely. Dh and I are going wanting to go to a plant based diet. In the interest of finances, we are going to clean out the freezer before going completely plant based. It's only some shrimp, so not a big deal. What do you do for work lunches? Dh makes veggie wraps. But, I think he is a bit overwhelmed at looking at veggie wraps only. What kind of salad dressings are good? I'm thinking it will basically be oil& vinegar types. Also, milk...what do you substitute for milk in cooking? I'm good with coconut milk and almond milk on cereal. However, I can't imagine using either of them in cooking. So, what are the alternatives? This is very new. We decided that this was the direction we wanted to take two days ago. It's overwhelming. I do a wide variety of lunches. Often, it's leftovers from what I cooked the previous night. This week I made a rice and beans dish in the instapot and had leftovers. I put a huge handful of spinach in a container, put some of the beans/rice mixture over it, and put a huge dollop of hummus on it also (of course I put hot sauce on there also). Coupled that with a fruit (usually banana or apple) and that was lunch for me. Other options are veggie sandwich with whole grain bread, hummus, sliced cucumber, peppers, avocado, etc. Salads are common also, and when I say salad I mean HUGE salad loaded with veggies, beans/lentils, sometimes some rice on there, maybe half a potato/sweet potato. I'm a no oil girl, so I don't do oil based dressings. Sometimes hummus (can water down if need it more dressing like consistency) is perfect. Another favorite is 3-2-1 dressing. 3 parts dijon mustard, 2 parts balsamic, 1 part maple syrup (or other sweeter). There also is avocado based dressing which are fantastic also! Our favorite milks (mylks since dairy wants us not to use the word milk unless it's secretions from a cow) is coconut/almond blend or a new item called Ripple Milk. Ripple is a pea protein based milk so it actually has quite a bit of protein and calcium. The sweetened or vanilla is very good (can be pretty sweet though) and we use them mixed in with oatmeal. For cooking, I used an unsweetened Soy milk as it has the most neutral taste. You made a great decision. So many benefits from plant-based eating!! There are tons of FB groups with plant-based eaters who can share ideas and you can see their health/weight loss stories on. I'd be happy to share a few if interested. I would greatly appreciate any recommendations. Thank you! |
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Post by birukitty on Jan 29, 2017 2:29:12 GMT
Timely. Dh and I are going wanting to go to a plant based diet. In the interest of finances, we are going to clean out the freezer before going completely plant based. It's only some shrimp, so not a big deal. What do you do for work lunches? Dh makes veggie wraps. But, I think he is a bit overwhelmed at looking at veggie wraps only. What kind of salad dressings are good? I'm thinking it will basically be oil& vinegar types. Also, milk...what do you substitute for milk in cooking? I'm good with coconut milk and almond milk on cereal. However, I can't imagine using either of them in cooking. So, what are the alternatives? This is very new. We decided that this was the direction we wanted to take two days ago. It's overwhelming. Good for you for starting this new direction! I did this almost 3 years ago (Feb. 2014) and feel incredible. DH and I started for 28 days and felt so good we just kept going. For us it started with the "Forks over Knives" documentary which is on Netflix, and now there is a book called "The Forks over Knives Plan" which takes you step by step through the first month. It is very helpful and will answer a lot of questions for you. It's at my local library so you might want to look at your library for a copy to save money. FOK is plant based program that doesn't use oil. At first I did use oil, but once I stopped the pounds really fell off and I found I didn't miss it at all. Now I hate the taste of it! For cooking I use unflavored almond milk and for cereal I use unsweetened vanilla almond milk. For cream in my coffee (didn't give coffee up, no way!) I use a brand of refrigerated cashew milk called Forager that I get at Whole Foods. I like it because it is minimally processed and has no oil in it. And "F" the dairy industry who have put a bill before congress trying to get the plant food milk products to change and not be called "milk" anymore. Soy milk has been called soy milk for over 25 years. The diary industry is upset because they lost so much money last year and their excuse is that people will get confused and think almond milk is made from cows eating almonds. How ridiculous and what a waste of money. I hope they lose. Anyway, I'm calling it almond milk etc. DH likes a soy creamer in his coffee but I make sure to get the non-GMO version because our two biggest GMO crops in this country are corn and soy if that concerns you, you'll want to be on the lookout for that. While we still have a no GMO labeling law in this country (USA), Whole Foods does have some products in their stores voluntarily using the non-GMO label. BTW, my grocery bill plummeted so much once I stopped buying meat and dairy that I was able to do all of my grocery shopping at Whole Foods, which I love because their produce really does taste the best + all of their products have no artificial color, preservatives, or sweeteners and that's another thing I don't have to worry about. I have a strict budget and go in with a list so that helps me to save money too. Oh also, FOK has a website at www.forksoverknives.com with recipes, success stories and all kinds of help, and their cookbook, "The Forks over Knives Cookbook" is the one I use most often because it is plant based and doesn't use any oils. You can probably find this at your library too. There are a lot more cookbooks out there now then there were 3 years ago, which is great! I like to check them out from my library first to see if I like them (learned that lesson the hard way) before I buy. For lunches DH likes to take leftovers from the night before or hummus and cut veggies in a container. I finally spent the money and bought cut veggies in a container. It saves me a ton of time and it's what DH takes for lunch. If you look you can find hummus made with on oil. There is one brand out there (I can't remember the name of the top of my head) that I get at Whole Foods that is like this and my favorite flavor they make is red pepper hummus. I'm sure you'll hear of lots of other ideas. I post a weekly post for Vegan/WFBP (Whole Food Plant Based) Peas every Monday but we haven't had many posts lately. I'll post one again in a couple of days. Everyone is welcome to join us. Hope to see you there. I am so happy since I began this journey. I feel amazing, and it is so gratifying knowing an animal didn't have to die just so I can eat a meal. I wish the same for you and I know you can be successful at this. Congratulations for taking the first step. |
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Post by candygurl on Jan 29, 2017 4:32:39 GMT
I'll try and remember to take photos this week. I'm doing the WSLF lifestyle and it's been going great! I got the E-book and have made a few recipes already. I've lost a few pounds during this first week so that's good. It's gotten me to eat more Whole Foods and less processed so that's a plus.
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LeaP
Pearl Clutcher
Posts: 3,939
Location: Los Angeles, CA where 405 meets 101
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Post by LeaP on Jan 29, 2017 5:02:50 GMT
I made this BBQ style portobellos on brown rice:  2 large portobello mushrooms 1/2 cup vegetable juice 1/4 cup apple juice concentrate 1/2 cup roasted red peppers 1 tablespoon reduced-sodium soy sauce 1 tablespoon seasoned rice vinegar 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper I didn't have vegetable juice or apple juice concentrate so I used water and maple syrup. My rice vinegar isn't season so I used harissa in place of the chili powder. Served it with brown rice and sauteed greens. SaveSave |
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Post by lesserknownpea on Jan 29, 2017 6:15:56 GMT
I made this BBQ style portobellos on brown rice: 2 large portobello mushrooms 1/2 cup vegetable juice 1/4 cup apple juice concentrate 1/2 cup roasted red peppers 1 tablespoon reduced-sodium soy sauce 1 tablespoon seasoned rice vinegar 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper I didn't have vegetable juice or apple juice concentrate so I used water and maple syrup. My rice vinegar isn't season so I used harissa in place of the chili powder. Served it with brown rice and sauteed greens. SaveSaveI can't wait to make this!! |
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Post by jackie on Jan 29, 2017 14:02:14 GMT
Annabella, these recipes look really good. I'm definitely going to try some of these! I'm not vegan or even vegetarian, but I've had issues with my digestive system. After a recent surgery to correct some of the issues, I've found that meat really just doesn't sit well with me. Fish is about the only meat I'm still okay with. You may may convert me yet Debbie! |
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Post by lesserknownpea on Jan 30, 2017 7:15:35 GMT
I'm a no oil girl, so I don't do oil based dressings. Sometimes hummus (can water down if need it more dressing like consistency) is perfect. Another favorite is 3-2-1 dressing. 3 parts dijon mustard, 2 parts balsamic, 1 part maple syrup (or other sweeter). ; I did the 3-2-1 dressing tonight. It was delicious ! Thx. |
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Post by tamaraann on Jan 30, 2017 22:00:25 GMT
This was dinner last night, Garlicky Kale Salad with Crispy Chick Peas from Minimalist Baker's blog, and Roasted Vegetables Vegan Pizza (frozen Amy's Kitchen pizza) dinnercan't seem to get the image to load using my phone. Will try again later when I get home. |
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Post by jenjie on Jan 30, 2017 22:41:53 GMT
Dd16 isn't vegetarian but has cut beef and pork from her diet and is more conscientious about what she eats. Tonight I talked her through making her own zoodles. I typically just sauté in coconut oil with garlic but she added chick peas. It looked very good and she said the chick peas made it much more filling. I would have liked to try it but I didn't want to take away from her dinner.
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Post by lesserknownpea on Jan 30, 2017 22:47:38 GMT
 A quick simple take on pho: Miso ginger veg broth from Trader Joe's Onions Mushrooms Rice noodles Sprouts Thai basil Sliced jalepenos I miss traditional beef pho, I won't lie. But this was yummy, filling, and did hit the spot. |
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Post by Spongemom Scrappants on Jan 30, 2017 23:00:09 GMT
Great thread! We are not vegetarian/vegan, but we do try to eat healthy and I make at least one meatless meal each week. Last week's was sweet potato, cauliflower and onion tossed in a little olive oil, balsamic, salt, and pepper then roasted until caramelized. We had that over farro with fresh lemon juice squeezed over the top. This week I may be trying one of the recipes linked here. Thanks for the good ideas!
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LeaP
Pearl Clutcher
Posts: 3,939
Location: Los Angeles, CA where 405 meets 101
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Post by LeaP on Feb 1, 2017 2:47:13 GMT
Red Curry Squash Soup with Tofu Crouton from Real Simple and it was delicious! Recipe is below. I had no bok choy so I used frozen spinach. Also, Trader Joe's sprouted tofu is delicious.  INGREDIENTS 1medium butternut squash, diced (about 4 cups) 4tablespoons red curry paste 3cups vegetable stock 1cup coconut milk 8ounces extra-firm tofu ½teaspoon kosher salt, plus more to taste 2tablespoons vegetable oil 1head baby bok choy, thinly sliced 1 fresno chile, thinly sliced 1tablespoon fresh lime juice (from 1 lime) DIRECTIONS Combine the squash, curry paste, and vegetable stock in a large saucepan over high. Bring to a boil; reduce to a simmer and cook, stirring occasionally, until the squash is tender, 12 to 15 minutes. Remove from heat and let cool 10 minutes. Transfer to a blender, add the coconut milk, and process until smooth. Season to taste with salt and set aside. Meanwhile, press the tofu with paper towels until very dry. Cut into 1-inch cubes and season with ½ teaspoon salt. Heat the oil in a nonstick skillet over medium high. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Drain on paper towels. Toss the bok choy, chile, and lime juice in a medium bowl; season with salt. Reheat the soup if necessary and serve topped with the tofu and bok choy mixture. |
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Post by lesserknownpea on Feb 1, 2017 8:06:48 GMT
 I bought the real Spirilizer on Amazon, after fooling with the cheap little handheld ones. I love the zoodles this makes. Just the right thickness. Steamed for 2 minutes and they were perfect. |
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Post by lesserknownpea on Feb 1, 2017 8:08:08 GMT
 Great deal on mini peppers this week, so roasted peppers and potatoes are an easy and yummy dish. |
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Post by scrappintoee on Feb 1, 2017 9:57:09 GMT
Great thread, and thanks for the recipes and info, everyone!  I'm going to try those bbq'd portabellas and curry soup! |
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Post by grate on Feb 1, 2017 13:43:09 GMT
I love using those wrappers, my teens will take them out and use them as well when I am not around. I do not use TVP because of the texture, same reason I stopped eating meat when I was 11!
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