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#1 whitehawk

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Posted 20 October 2017 - 03:35 PM

Okay, here's our set-up (sorry for the length):

I want plants to be the mainstay of our diet, primarily for environmental reasons. I'd love to manage five days a week vegan, one vegetarian, one whatever.

 

We mostly eat unpackaged (or if needed reusable/recyclable packaged) foods; I'm not going to go buy a plastic container of seitan or whatever, just as I no longer buy meat in plastic wrap. I'm open to significant cooking at least a few days a week.

 

DS and I are at minimum healthy weights for our heights and need to maintain our calorie intake, and both of us are currently relying on dairy to help with that. I tend to crave junk food if underfed. DH is not an issue because he can go out for lunch 5 days a week, and I assume he'll continue to eat fried fish and whatever other junk he wants. So beans are lovely, but we need more fat than that. All the stories online like "I went vegan and lost 20 pounds!" are discouraging to me; if I lose even 5, I'll get o.0 looks at the doctor's.

 

I only like avocado in one recipe; DS won't eat it at all. DS appears to have a sensitivity to coconut and will not eat salad dressings, cheesy sauces, etc.  I get that this adds up to nuts being very useful for a fat source and would like suggestions for incorporating them more.

 

I'm the only one who likes cheese; I'm open to trying a vegan cheese (homemade nut cheese or any cottage cheese would be great because I can avoid or recycle the package--please suggest specifics).

 

DH likes spicy foods; DS and I can't stand them. So for example, when I make Mexican stuff, I pull DS's and my beans out before adding the spices to DH's, leave the peppers on the side, etc. Recipes that can flex like that are great. I'm a supertaster (no green peppers, no radishes, no grilled food, no alcohol...).

 

We currently go through a dozen local eggs from pasture-raised chickens every 3 weeks or so (and return the cartons). I'd be happy to phase them out, but it's not a high priority. I tried the flaxseed and water thing to hold veggie burgers together and was not impressed, but if you have tips for getting it right, let me have 'em.

We get milk in returnable glass bottles from a local dairy farm, and I'd like to reduce that to a minimum. I'm considering ditching coffee and tea (!) but would like suggestions on a homemade, coconut-free yogurt for DS.

 

We love homemade chicken soup and I've never found a recipe for vegetable broth that I really like to replace it (nor is there a store-bought one we like)--I need your best recipe help on that one! It'll be a foundation for vegetable soup, butternut squash soup, and peanut butter soup.

 

Here's what we like so far that's vegan:

Jamie Oliver's fagioli all'italiana (cannellini beans with potatoes and tomatoes)

maghmour (Middle Eastern eggplant dish with chickpeas and tomatoes)

stir-fry (mushrooms, broccoli, zucchini, carrots and peanuts cooked in a little sesame oil, over rice)

apple-smoked veggie burgers weren't bad, and whole sweet potatoes a nice side.

 

I do use a little butter in my recipe for butter mushrooms (modified from Japanese butter chicken, just replacing the chicken with more mushrooms). I'd consider a vegan butter if the ingredients aren't scary and the packaging is no worse.

 

Help? :willy_nilly:

 

Thanks!


Edited by whitehawk, 20 October 2017 - 03:51 PM.


#2 Penguin

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Posted 20 October 2017 - 03:46 PM

This is my favorite recipe for Vegetable Stock:

 

https://www.epicurio...5#ixzz2tc3TnZnW

 

 


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#3 whitehawk

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Posted 20 October 2017 - 03:54 PM

This is my favorite recipe for Vegetable Stock:

 

https://www.epicurio...5#ixzz2tc3TnZnW

 

Thanks! Have you ever made it without the wine, maybe with more water? We don't do wine.



#4 Penguin

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Posted 20 October 2017 - 04:02 PM

I never tried it without the wine, but I think that roasting the vegetables is one of the things that makes it richer than a lot of veggie stocks. So maybe it would still be good without the wine!


Edited by Penguin, 20 October 2017 - 04:02 PM.

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#5 FaithManor

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Posted 20 October 2017 - 04:18 PM

I like to take frozen green beans, mix with pearl onions, garlic cloves diced (add to taste), slather with slivered almonds, and add a couple of tablespoons of veggie broth to the bottom of the casserole pan, cover, and slow roast in the oven.

 

Another one is that I toss a lot of finely diced broccoli into the crock pot with veggie broth and water in the right ratio two 1.5 cups of brown rice, add diced tomatoes, garlic basil, and oregano to taste, and then set out parmesan on the side for people to use according to taste. My sister in law does it with sharp cheddar, and my daughter does plain, greek almond milk yogurt in place of sour cream. You can add black or pinto beans for protein if you like. I adore beans. The more the merrier, LOL, and am so used to eating them that I have no gastric side effects.

 

Another favorite is to grind cashews and put them on salads, and use an olive oil/vinegar dressing.

 

Chilli based on diced tomatoes run through the blender, kidney and pinto beans, chopped carrots, lots of cumin and garlic - we don't do chilli powder here - slow simmer in the afternoon. Makes a wonderful fall meal. My guys eat garlic bread with it. I am GF because I developed an allergy, so tend not to have any bread unless I happen to have a GF roll around. But bread to dip is very filling and yummy.

 

I then use the leftover chilli the next day to top baked potatoes. This is very popular.


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#6 Rosika

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Posted 20 October 2017 - 04:35 PM

So, some different ways to incorporate nuts: 

 

1. Stir-fry - which you're already doing - peanuts, cashews

2. Salads - sliced almonds, walnuts, pecans

3. Oatmeal/Breakfast cereals - sliced almonds, walnuts, pecans

4. Snacks - salted almonds, cashews, macadamia nuts, peanuts

5. Nut butters - with sandwiches or as a dip for raw fruits and veggies

6. Sauces - look up a recipe for "gado gado" to use with rice and cooked veggies

 

 

And if you're willing to branch out to try avocado in a new way, a daily juice glass of this:

 

1. Smoothie: avocado, banana, and honey + a nut milk, if you want a smoother consistency

(I suggested this because you're looking to be "plantier" and not necessarily full-on 100% vegan.)

 

 

Something else to look into, SEEDS:

 

1. Chia seeds are a good healthy fat

2. Flax seeds, especially as an egg replacer if you plan to still bake morning muffins or breads

3. Sesame seeds, toasted, sprinkled over stir-fry

4. Sunflower seeds, salted, sprinkled over salads

5. Pumpkin seeds, roasted, as a snack

 

 

GOOD LUCK!

 


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#7 hornblower

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Posted 20 October 2017 - 04:37 PM

If you can afford cashews, they are the foundation of many creamy vegan recipes. For a while it seemed every new vegan recipe started with "soak 1 cup of cashews" .... :D 

If you're into cheese making, Skye Michael Conroy's Non Dairy Evolution or Miyoko's vegan cheese books would be the place to start. But it's time consuming stuff.. 

Skye has put up tons of his recipes on his site. He has a 'chick'n less' bouillion recipe which I think is just fine https://thegentlechef.com/recipes/

 


Edited by hornblower, 20 October 2017 - 04:37 PM.

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#8 FaithManor

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Posted 20 October 2017 - 04:38 PM

I am a crazy for sunflower and sesame seeds on anything that is nice with a crunch. I adore them on my salads so I highly recommend giving them a try.
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#9 Stacia

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Posted 20 October 2017 - 04:46 PM

Look for some of Dr. Joel Fuhrman's cookbooks at your library. There are some recipes on his blog.

 

Also, you might want to check out the Thug Cookbook (but it does have bad language). Your library might carry it. They have recipes on their blog.

 

I'm not much of a cook, but the things I've tried making from both of these sources have been tasty, imo.

 



#10 FaithManor

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Posted 20 October 2017 - 05:21 PM

Also for veggie broth, don't buy commercial. Most brands take not completely ripe veggies, boil, and add a ton so salt. Doesn't make for a satisfying sauce.

Sauté all of your favorites like celery, carrots, shallots, sweet onion, peas (you can use frozen for this because they are flash frozen and usually vine ripened), yellow pepper, parsley, with some vegan butter, garlic, basil, oregano to taste and when the veggies are properly sweat, then add to a crockpot and simmer with just three or four cups of water. Do not do too much water because it dilutes the flavor. Once it is savory to your liking, you can save the broth in the freezer and use the veggies in a casserole or add whatever else you like such as pasta or beans and finish the soup for dinner.

For cream soups you can use plain (not vanilla flavored) almond milk and thicken with corn starch after seasoning to taste. This method makes a nice broccoli and potato soup.

I made stew tonight. We are having one of those gorgeous but slightly chilly autumn days that some how says "soup" to your soul.
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#11 Bluegoat

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Posted 20 October 2017 - 05:35 PM

One of my favourite vegan or potentially vegan recipes is a curry made with sweet potatoes and chickpeas.  There are a lot of different recipes that use those three elements, so you can look for one that suits you online.  A lot of them do use coconut milk, but you can also use broth and some kind of yoghurt substitute.  Serve over rice or noodles.

 

Something to think about, if you aren't eliminating meat entirely, is that instead of having one or a few mainly meat meals here and there, you can use smaller amounts of ingredients in recipes that are essentially vegetarian through the week.  So - things like broth, or your fats that you use for cooking, or small amounts as seasoning.  Taking that approach can simplify problems like adding fats or calories, or avoiding vegetarian products that you don't like or which have environmental issues.  In the end you still have only very small amounts of animal products being used.


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#12 Lawyer&Mom

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Posted 20 October 2017 - 06:25 PM

One of my favourite vegan or potentially vegan recipes is a curry made with sweet potatoes and chickpeas. There are a lot of different recipes that use those three elements, so you can look for one that suits you online. A lot of them do use coconut milk, but you can also use broth and some kind of yoghurt substitute. Serve over rice or noodles.

Something to think about, if you aren't eliminating meat entirely, is that instead of having one or a few mainly meat meals here and there, you can use smaller amounts of ingredients in recipes that are essentially vegetarian through the week. So - things like broth, or your fats that you use for cooking, or small amounts as seasoning. Taking that approach can simplify problems like adding fats or calories, or avoiding vegetarian products that you don't like or which have environmental issues. In the end you still have only very small amounts of animal products being used.


I agree. I'm completely dairy free, but I use ghee for frying or on toast. Tastes way better than any vegan butters without all the strange ingredients.
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#13 rebbyribs

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Posted 20 October 2017 - 10:37 PM

If you like seitan, it's fairly easy to make at home:  http://allrecipes.co...omemade-seitan/

 

(It takes a bit of time simmering, but it's not a huge amount of work.)

 

As far as homemade vegan cheeses, this one is a quick and easy Parmesan substitute.  I often use almonds in place of some or all of the cashews:

 

https://minimalistba...armesan-cheese/

 

You might consider pudding as a yogurt substitute.  You can make a vanilla cornstarch-thickened pudding from almond / soy / whatever milk.  (I realize it's not the same as yogurt, but it's cool, creamy and good with fruit and / or granola.

 

Vegan butter substitutes often have palm oil, which you probably want to avoid if you are changing your diet for environmental reasons.

 

I would recommend checking out cookbooks by Isa Chandra Moskowitz, especially Isa Does It.  

 

 

 


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#14 Laura Corin

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Posted 21 October 2017 - 03:22 AM

I like veggie chickpea tagines. I don't have a specific recipe, but this looks similar https://www.bbcgoodf...chickpea-tagine

I just make sure to include a fair bit of oil; scattering with toasted almonds would be good too.

I plan to make these bean burgers with cashews. The recipe has egg, cheese and mayonnaise, so I don't know if it would be adaptable though

http://www.seriousea...ger-recipe.html

Edited by Laura Corin, 21 October 2017 - 03:26 AM.

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#15 whitehawk

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Posted 21 October 2017 - 04:18 PM

*taking notes* Thank you for the replies! I should've asked the Hive sooner.

 

Anybody else want to chime in?



#16 mamaraby

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Posted 21 October 2017 - 04:40 PM

Cheese - That’s one of those things that you adjust to over time and find yourself less interested in, ime. I like a good cashew based cheese and Follow Your Heart/Daiya works great in certain applications on a limited basis, but most often? The easiest substitute is no cheese for me. Over top of my spaghetti sometimes I like a sprinkle of nutritional yeast, but when I’m out, red pepper flakes adds that something. I’ve just kind of lost the taste for it.

There’s one exception here and that’s Hot For Food’s vegan nacho cheese sauce (carrots, potatoes, onions) plus seasonings and in my case cashews. I love that stuff.

Stock - I use Better than Bouillon’s no-chicken base or the Kitchen Basics veggie stock.

As for recipes - Richa Hingle is my go to source for Indian food. She has a couple of cookbooks and a blog. Lauren Toyota at Hot for Food has a blog and a YouTube channel. Isa Chandra Moskowitz has many cookbooks and a rather neglected blog. I use her seitan recipe from “Isa Does It” which also happens to be one of my most used cookbooks. Lisa @ the Viet Vegan has pretty accessible recipes on her blog and YouTube channel. Same for Mary’s Test Kitchen.

Of the seitan folks, Field Roast is my favorite and they have a cookbook. I do not like the simmered seitan recipes. I prefer mine steamed/bakedf for texture reasons.

I don’t make veggie burgers and discovered after going vegan that I now really don’t like eggs. As in, yuck, why anyone willingly eat that kind of not like. Taste buds change over time so keep that in mind along the way. The few times that I do want a burger, I just buy the Gardein ones. It’s not that often and I like their better than any other veggie burger I ever tried to make at home. YMMV.
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