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Author Topic:   I would really like to meet vegans who want to help others adopt the lifestyle
MysticMelody
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posted June 15, 2008 05:04 PM     Click Here to See the Profile for MysticMelody     Edit/Delete Message
I have searched vegetarian and vegan message boards and "support" forums and all I find are condescending jerks who seem to take every opportunity to jump on self-proclaimed "newbies" who ask questions on how to begin. I have started threads myself asking for simple, inexpensive, and tasty recipes. People don't bother to reply. It's as if people are more concerned with being an "exclusive club" than actually helping more people make substitutions so that less animals are harmed.

So on these vegan boards I have read/explored, I see all of these posts claiming "enlightenment", "extra energy", and urge to spread the message... and I see HUGE amounts of threads telling people how bad it is NOT to be vegan... (and clearly how superior the vegan lifestyle is) but no one actually wants to take the steps to educate people on what simple changes can be made to progress further toward being a vegetarian. In addition, everything educational I find on the internet is a money making endeavor. Any and all recipe books I find are for advanced vegetarians or vegans.

I don't have time to learn to become a gourmet cook and learn every complicated product available. There are only so much processed Boco products my daughter and I can consume and still remain healthy. I also only use "Silk" for milk so I am concerned with adding additional soy products due to the additional estrogen.

Although I trust most of the people at LL not to become abusive on the topic, I have never asked here at LL in the Health and Healing forum, because there isn't always a lot of traffic and I don't want to put the burden of reply on just a couple people... but I see a lot of new names recently so I am asking now.

Will people here share one or two healthy/easy to prepare/inexpensive/tasty recipes that you use for your family, that I can cycle into my monthly routine?

It needs to have the required combination of nutrients equal to a regular "supper" or "snack" or whatever it may be, so I can be assured of my daughter's health. I do buy a few 'meals for one' dinner bowls at the local health food store for almost $8 and then share them with my daughter as if they were an entire family meal, but this won't be enough as she grows and my food budget is limited. I need other ideas.

I am frustrated about this because it really bothers me to want so much to do better and then to take so much time to try to read and learn and yet feel thwarted at every turn. Please help if you can, if not for jaded me, than for my daughter and the animals that will be saved from the substitutions I (and any others in my situation who read this thread) will make in the future.

Thanks

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fieryscales
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posted June 15, 2008 05:40 PM     Click Here to See the Profile for fieryscales     Edit/Delete Message
MM-I don't know if this site is one that you looked at, but perhaps you could take a look and join this site. It is: www.dailystrength.org. There is a support group for vegetarians and vegans. Perhaps you could ask for recipes on there.

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MysticMelody
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posted June 15, 2008 06:45 PM     Click Here to See the Profile for MysticMelody     Edit/Delete Message
Hi Fiery... I registered, but the Log In isn't working. Maybe it isn't the right thing for me. We'll see. Thank you for the suggestion.

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fieryscales
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posted June 15, 2008 07:23 PM     Click Here to See the Profile for fieryscales     Edit/Delete Message
Have you managed to log on again?

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MysticMelody
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posted June 15, 2008 08:00 PM     Click Here to See the Profile for MysticMelody     Edit/Delete Message
I haven't heard from customer service, but it was after 5 when I sent the email. Also, it seems to be more of a "vegetarian support group" like it is a place for the vegetarians to complain about how people judge them for being vegan and a place for them to post funny ironic stories about how "meat-eaters" think they are mal-nourished but really it is the "meat-eaters" that are mal-nourished etc.
I really don't want to keep trying these sites, it embitters me more instead of giving me hope and inspiration. Every time I go to them when I'm feeling inspired to do things differently, I see an abundance of anger and no help. It just leaves me cranky (I had just finished scouring through a few of those sites before I posted this original message for example, sorry for my initial crabby outlook).

I wanted to add that the recipes would need to be child friendly... like I know I can make chili, but a tasty chili that isn't hot is more of a challenge. It is also not ideal to cook soups and crock pot dishes in the heat of the summer. Boiling beans is another 'once in a while in the summer' ordeal that involves freezing portions. I'm hoping for daily meals that are easy to shop for and simply and quick to prepare. Also, I would need natural tips to counteract eating an excess of beans. I can't afford a life time supply of Beano either.

And products that are at conventional grocery stores, like vegetarian chili in a can for example, would be excellent. Hy-Vee also has a Health Food Market section, and there is a health food store in my area where I like to buy tea... but it is very expensive.

Does anyone succeed at this who is not either rich or a full-time home-maker who is an excellent cook? I can't go from beginner to advanced overnight so I need some small steps just past eating more fruits and veggies and incorporating soy products (which is my current level).

Please save the meat-eaters!

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fieryscales
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posted June 15, 2008 08:39 PM     Click Here to See the Profile for fieryscales     Edit/Delete Message
Ok MM I thought the site would help but it is cool.

I don't know what to advise as I am a meat-eater.

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yourfriendinspirit
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posted June 15, 2008 10:22 PM     Click Here to See the Profile for yourfriendinspirit     Edit/Delete Message
.

Oh sweet soul here are a few ideas to get you started:


Stir frys are a wonderful thing! Stock up on olive oil, a variety of low-cal marinades/sauces, and gobs of various veggies, toss them in a pan, and stir fry them up. You can make it as easy or as complicated as you have time for - buy a bag of pre-mixed frozen veggies or buy fresh veggies and cut them up and mix them to your taste. You can also add tofu or tempeh for protein. I love stir frying because you can get creative with different seasonings, but I've found that they're quick, easy, and really hard to screw up. CHEAP CHEAP CHEAP

A dish of brown rice, seasoned with herbs and lemon, and sprinkled with chopped nuts or sunflower seeds is a fabulous option as a side dish or turn it into a main course by adding vegies that you actually like.


Here is a very good veggie burger. The recipe is very forgiving... If there's something you dont have simply substitute it for something you do have [ei flax seed, crackers, rice, oats, etc.] I like to add fresh chives, and garlic powder. These patties hold together very nicely on the grill and are very inexpensive.


Easy and flavorful Vegi burgers
Ingredients for 5 patties

* 1 cup cooked pureed white beans, including some liquid or any bean, of your choice (try Bush's baked vegetarian beans!)
* 1 cup cooked brown rice (try yellow rice!)
* 1/2 cup uncooked quaker multigrain cereal (or oats)
* 1 cup cornbread stuffing mix (Pepperidge Farm is good)
* 1 tablespoon parsley
* 1/2 cup chopped onion
* 1 tablespoon soy sauce

Directions
1.Mix ingredients all together.
2.Shape into patties.
3. Fry on low heat in olive oil, till each side is browned.
4.Serve with lettuce and tomato and grilled onions on a bun, with your favorite toppings.
5. Enjoy!

serve with chips, potatoe salad, french fries, or whatever you like!

or one of my favorites...

Tacos (using beans and avocado) add toppings as you normally would and serve with spanish rice, salad, whatever.

um... OH,
Tofu is mostly flavorless and simply takes on the flavors of the foods and seasonings it's cooked with. It's a concentrated protein, and should be eaten in small quantities, combined with grains and veggies. 4 Tblsp is an adult serving. Serve with pasta and steamed veggies, with a little tomato sauce and parmesan cheese....
Serve with rice or quinoa, baked squash and steamed veggies, or salad
Combine with roasted or sauteed veggies and salsa in a wrap
Add to a grain based pilaf, or veggie stew...
Be sure to make a sandwich or two for your lunchbox!
Literally make a sandwich as you would being a non veg simply replace meat choice with thinly sliced tofu.


Most find it easiest to Cook as they would normally cook only exchanging the animal product with: beans, whole grains, nuts, seeds, peanut butter, tofu, eggs, and dairy.
(omit eggs and dairy if this is also part of your your vegi path)

Another inexpensive and nutritious find for new vegetarians is called "falafel mix" it's found in a box near the noodles, rice, beans, etc. essentially it is ground fava beans and or chick peas depending on the brand.
It's a popular street food in many parts of the world because it's so dang tasty Fast food restaurants serve it like we do hamburgers here. They often are served in pita bread pockets or rolled in flatbread, tortillas and the like.
There are generally fabulous easy recipes printed right on the box but my kids like it best simply fried like a steak with ketchup poured over top hee...hee... It's like $1.99 a box and will feed a family of six easily!
Read more about this food at wiki It's so easy to make you'll wonder why you were'nt using it before! (Simply add water, let rise like 5-10 minutes, form to desired shape and cook any style) steaks, balls, crumbles, layers, etc.


If later you become more relaxed and find you do have a bit more time to cook and enjoy lasagna I have a really good recipe that every meat eater LOVES and they are shocked to discover after eating it that it contains no meat or meat looking alternatives. It's just plain good! -Let me know.

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MysticMelody
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posted June 16, 2008 01:16 AM     Click Here to See the Profile for MysticMelody     Edit/Delete Message
My friend in spirit, I'm pretty sure you are an angel. I will incorporate some of these ideas during my next shopping trip (after the liquid fast I am doing). I am copying this to a Word doc and printing it out to put in my purse. I have eaten a filafle (hehe, didn't look at how it's spelled) and it was delicious. I can't wait to purchase and prepare my own! And for $2.99 for a family!!!

You are seriously an amazing person. Thanks for coming to my rescue again... I would ask why you are so good and loving to me but I see you do the same for so many others. You are clearly just an amazingly good and loving person who genuinely desires to assist and bring joy to others. Thank you so much.

Fiery, I appreciate you trying, I was just so grumpy and down-hearted when I asked earlier (from reading those sites) and then when I tried that one it gave me such trouble that I got all grumpy again. But basically, I just thought it was sweet of you to reply in the first place. Sorry if I seemed less than grateful.

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MysticMelody
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posted June 16, 2008 01:29 AM     Click Here to See the Profile for MysticMelody     Edit/Delete Message
I forgot to ask my questions

What herbs/spices should I use for the rice? What are some nice combos?

I wonder what tempeh is... but I will google it.

Will you tell me what tofu to use for each dish... like the most firm as a meat substitute? And the softest to mix with a sauce? That's what the packages say but I never know what I'm doing and I have wasted more tofu than I have used... Also.. what is the medium for?

I would love to be skilled at making my own veggie burgers!! What a great thing! I actually have fresh chives!! YAY!!!

And of course I can buy beans in a can (like Bush's Baked), I just don't think of stocking up on different varieties of canned, of course that is a fabulous idea. Then I don't have to boil beans in a pot for hours and heat up the house. I'm still a little worried about excess beans, but now that I can use your other ideas in combination, I should be ok...

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MysticMelody
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posted June 16, 2008 01:30 AM     Click Here to See the Profile for MysticMelody     Edit/Delete Message
"What is tempeh?
Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). tempehThe tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years.
But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans and isoflavones.
They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches.
Make your own tempeh!
It's easy to make tempeh at home at a very low cost. Dehulled soybeans are soaked overnight, cooked for about 30 min and mixed with tempeh starter. After 36 to 48 hours incubation you have delicious fresh tempeh. Tempeh starter contains spores of Rhizopus oligosporus or Rgizopus oryzae.
Tempeh is healthy!
Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins. Tempeh fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact. Tempeh is a complete protein food that contains all the essential amino acids. The soy protein and isoflavones have many health benefits. Isoflavones strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers. Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process."

from:
http://www.tempeh.info/

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MysticMelody
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posted June 16, 2008 01:34 AM     Click Here to See the Profile for MysticMelody     Edit/Delete Message
!!!!!!!!

"quinoa (pronounced keen-wa), and is a grain that comes from the Andes Mountains of South America. Quinoa's origins are truly ancient. It was one of the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. We call it the "Supergrain of the Future."

Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein.

Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!

Quinoa's protein is high in lysine, methionine and cystine. This makes it an excellent food to combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine).

Rich & Balanced Source of Nutrients
Besides its unique protein, quinoa also provides starch, sugars, oil (high in essential linoleic acid), fiber, minerals, and vitamins."
http://www.quinoa.net/

I wonder if I can buy this at a regular grocery. Site says it takes 15 min to prepare.

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MysticMelody
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posted June 16, 2008 01:58 AM     Click Here to See the Profile for MysticMelody     Edit/Delete Message
Hummis is chick peas, olive oil (or tahina = sesame paste etc), garlic and lemon juice. I could use a can of chick peas and mash that up with a fork in minutes. Awesome. I eat it on crackers at the health food store, but it seems it is good on celery and cauliflower. Love that.

Ok, that is enough to keep me busy for a while. I'm not looking at total vegan at all right now. I'll just keep up buying the free range eggs and Silk. If I eventually switch to total vegan, I might die without real butter... but then I might die if I keep eating real butter too. My grandfather had a farm and my grandmother made real butter so it is a childhood memory/warm feeling thing with me. Well, it's not like it's crack. :^) I'm just thrilled that you have given me so many extra great ideas that I can incorporate immediately into my lifestyle. Soon, these things will become habit as well and I will be a few steps further on my way. I'm so happy

Thanks again

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yourfriendinspirit
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From: California, USA
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posted June 17, 2008 03:13 AM     Click Here to See the Profile for yourfriendinspirit     Edit/Delete Message
.

You are welcome

I see you've been doing some research since I last posted Great job!

This should be informative for many others as well...

Now let's see if I can answer all those questions up there
Hee...hee...

quinoa can be purchased at Safeway where I live, they also say that any item (ANY ITEM) not on thier shelves can be ordered for no addititional charge to customers simply speak to the manager and tell them what you want. I tested this theory to see if it was for real.
It was, and I did receive an item that safeway does not nomally carry. It took about a week and a half and they called on the telephone to let me know my item had arrived. I was shocked! The price I paid for it was quite fair and actually cheaper than I'd last bought it for. So I say check out Safeway if one is local.

Or you can buy it in bulk at most any store that carries those grain bins... ei: Rayleys, Savmore, PCC, Whole Foods, and http://www.wholefoodsmarket.com/ and http://www.naturalgrocers.com/ and ShopNatural.com

Trader Joes always has a nice supply if you live near one?

or Buy online at these places and have it delivered to your door:

United States/Canada

Amazon.com http://www.amazon.com/gp/product/B0000CEQ A9?ie=UTF8&tag=thegidietguid-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0000CEQA9]click here
Eden Foods http://www.edenfoods.com/


United Kingdom (UK)

Ethical Superstore http://ethicalshop.at/dietshopping


Australia

BioMed Cafe http://www.biomedcafe.com.au/
Organics Australia Online http://www.organicsaustraliaonline.com.au/

______________

What herbs/spices should I use for the rice? What are some nice combos?


mmm... I am big into using dill, garlic, green oinions/chives, vegi broth, sweet onions.
There are many "premade" blends of spices out there if sodium intake is not an issue.
I do not care much for salt per say, but I will use sea salt here and there it's flavor is much more mild.
Fresh parsley and green onions are always a staple for me as they are used in most any recipes
easily and provide alot of "fresh" flavor. There are also many different "sauces" premade that
are worth trying out: (Soy Sauce, Terriaki, sweet n' sour, cajun, various yummy marinades, plum sauce, etc)


ideas:

rice combo one:
vegi broth, green onions, fresh mushrooms, fresh garlic, fresh ginger to taste

combo two:
dill, lemon, sea salt, garlic, butter, chives, ?

combo three:
fresh parsley, sweet onions, vegi broth, soy sauce


ADD: nuts or sunflower seeds at the end...

CONTINUED...

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yourfriendinspirit
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From: California, USA
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posted June 17, 2008 03:15 AM     Click Here to See the Profile for yourfriendinspirit     Edit/Delete Message
.
Will you tell me what tofu to use for each dish... like the most firm as a meat substitute? And the softest to mix with a sauce? That's what the packages say but I never know what I'm doing and I have wasted more tofu than I have used... Also.. what is the medium for?

_____________________

There are two main types of tofu and three styles for each:


Whats the difference between silken and regular tofu?

When shopping for tofu, you’ll notice there is usually a selection of plain tofu available as well as a variety of pre-cooked, marinated and even pre-sweetened brands. Here’s what you need to know about the different kinds of tofu.

There are two main kinds of tofu: silken and regular. Silken tofu, also called soft, silk or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu, unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration. Because of this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.

Both silken and regular tofu can be found in soft, medium, firm and extra firm consistencies. They are made from the very same ingredients, but they are processed slightly differently, and are not interchangeable in a recipe.


Silken Tofu

Most recipes will let you know when silken tofu is needed.

I find that there is little difference between firm and extra firm tofu, and for most purposes, the different kinds of silken tofu are interchangeable, so don’t worry if your grocer only stocks one kind.

Salad dressings, sauces and desserts usually use silken tofu for a thick and creamy texture. Silken tofu in an aseptic container has a shelf life of up to a year, unopened. Once opened, submerge any used portion with water in a container, cover, and refrigerate for up to a week.


Regular Tofu

Regular tofu, also called Chinese-style tofu or bean curd is more common than silken tofu and comes in a plastic container in the refrigerator or produce section of most grocery stores. Firm or extra firm regular tofu is best used in stir fries, tofu bakes or any dish where you will want the tofu to retain its shape. For recipes that call for crumbled or mashed tofu, such a as mock ricotta or scrambled tofu, firm tofu will work just fine, though medium or soft tofu will have a smoother consistency.


I hope that this has helped answer your questions...


Lot's of Love

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yourfriendinspirit
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From: California, USA
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posted June 17, 2008 03:46 AM     Click Here to See the Profile for yourfriendinspirit     Edit/Delete Message
.

OHhhhhhhhh!

Couscous is also an interesting meal option kind of a cross between a noodle and rice... you've got to spice it up (usually served as part of a main dish) and is really, really, great with the seasoning "saffron" a few green onions and sunflower seeds

or another recipe:

Try adding tumeric to the water prior to adding couscous (for colour). When couscous is finished, add raisins, chopped coriander (or parsley) - fresh, chopped peanuts, shredded carrots, and top with cumin...

This come's in a box found at any most grocery store near one step seasoned rice / noodle products.
It's really very filling, nutritious, and fast to make.

You can easily add broccoli and cheese to it... or, really anything!

Also great for stuffing BELL PEPPERS!

A few more recipes:


Moroccan Cheddar Couscous

2 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
2 1/2 cups Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 2 cup cheese. Sprinkle with remaining cheese and cilantro

Confetti Couscous

1 box instant couscous
Hot vegi stock or water
1/4 cup melted butter
1/2 cup chopped dried apricots
1/4 cup (total of mixture) cilantro, mint, green onion, basil
Salt and pepper to taste

Prepare couscous per instructions on box. Fluff with a fork and add remaining ingredients. Season to taste and serve


Some more recipes...


Minted Couscous Salad
Southwestern Couscous
Couscous Des Legumes
Lemon Couscous
Black Beans and Couscous
Fruited Coucous Salad
Spinach Couscous
Apple Couscous
Cauliflower Couscous
Orange Couscous
North African Couscous Paella
Couscous with Lentils
Couscous Tabbouleh
Millet, Couscous, Quinoa & Corn
Couscous with Chickpeas & Basil Yogurt Sauce
Couscous Pilaf II
Spiced Couscous with Nectarines
Couscous Pilaf with Saffron Cream
Couscous with mint-yogurt sauce
Cranberry-Pecan Couscous
Couscous and Chick-pea Salad
Curried Couscous Salad
Acorn Squash Stuffed with Apple Couscous
Casablanca Couscous
Tomato Couscous
Couscous with Spices
Couscous Salad #2
Arugula Salad-Orange Couscous
Couscous Stew
African Vegetarian Stew
Grilled Vegetables in Balsamic Tomato Sauce with Couscous
Couscous Pilaf with Chick peas, Raisins, Cumin and Cinnamon
Couscous-Quinoa Tabouli
Seven Vegetable Couscous
Couscous With 7 Vegetables
Couscous For Yousyous
Herb Garden Couscous Salad
Couscous Salad with Orange Balsamic Dressing
Moroccan Stew with Couscous
Couscous Stuffed Eggplant
Citrus Couscous
Sweet 'N Spicy Veggie Couscous

and finally, another cool staple to have on hand as a vegetarian in training are those
{{{ "spinach noodles" }}}
Oh my gosh! I could have lived off those when I first discovered them, LOL! They are pasta made with obviously spinach and are found near dried spaghetti noodle products in most grocery stores.

They are the same length as spaghetti yet usually about 1/4 inch wide while dried. These cook just like any other pasta, simply boil in water (add salt or oil if you please)

You can get creative with these and add ANYTHING you like cooked or raw and they taste great. Some people eat them while hot adding sauces and or vegies similar to spaghetti or casseroles and others prefer to cool them down even refrigerating to add things like cold artichokes hearts, kidney beans, green onions, or pickled vegis, etc.
like pasta salads.

My kids will eat these warm with just plain butter and be delighted as they really are that flavorful.


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robyn.c
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posted June 17, 2008 05:31 AM     Click Here to See the Profile for robyn.c     Edit/Delete Message
i dont bother trying to change peoples ways anymore...it makes you seem like a nutter, and makes you crazy. i do think however, that one day the world will be vegan. people are waking up all the time. anyway, please try this simple delicious easy recipe, thats cheap and makes tons!
you might want to halve it for a small family.

VEG CHILLI
2 tins kidney beans, drained and rinsed
can of sweetcorn, drained and rinsed
two tins chopped toms
1 onion peeled and chopped into big chunks
2 courgettes trimmed and diced
100g frozen broad beans
1 clove peeled chopped garlic
1 tsp ground cardamom
1 tsp ground cinnamon
1 tbsp tamari sauce
1 tbsp chopped fresh basil
1 handful beansprouts
1 beef tomato chopped
1 spring onion chopped

1.preheat oven to 180, gas 4
2.mix all except spring onion and beansprouts in bowl, transfer to large casserole dish and bake for 35-40 mins
3.remove from oven and garnish with beansprouts and onion. serve with brown rice or bread.

N.B. i have made this without the broad beans basil and garnish, still goes down well

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fieryscales
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posted June 17, 2008 06:45 AM     Click Here to See the Profile for fieryscales     Edit/Delete Message
It's cool MM

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wheelsofcheese
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posted June 17, 2008 11:36 AM     Click Here to See the Profile for wheelsofcheese     Edit/Delete Message
All power to your elbow MM. I'm not a vegan but it's surprising how many vegan dishes I eat. Not easy with a child though, most of my recipes are based on Thai or Korean food that has been modified. Chili tastic!

Good luck though. I know how you feel about feeling excluded from a club. I hate all that stuff. It's like that around here. If you haven't changed your name to Merlin and renounced meat for more than 20 years you can forget it. I hate that attitude. It's wrong. People should be encouraged as much as possible.

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MysticMelody
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posted June 19, 2008 11:14 PM     Click Here to See the Profile for MysticMelody     Edit/Delete Message
Our Friend In Spirit

You added more info!!! You are awesome. Thanks for clearing up the tofu thing. I seriously agonize over stuff like it being called "Japanese" tofu. I'll be tearing my hair out over stuff like that, and the fridge and non-fridge tofu, and I end up just giving up. Your response is exactly the information I need. If I would have had this info 10 years ago I might be a vegetarian today. Thanks so much again.

Robin, what is "courgettes"? hehe I'll look it up... Google to the rescue!!!

quote:
Courgette is the British, and particularly the New Zealand name for zucchinis. People in the UK may refer to courgettescourgettescourgettes as vegetable marrows. Zucchinis come in many shapes, and a few different colors. People are likely most familiar with courgettes that are long green oblongs, resembling a cucumber. Actually you can find round shapes, and yellow zucchini in many stores. Zucchini is perhaps the best known and most popular of the summer squashes.
http://www.wisegeek.com/what-are-courgettes.htm


Thanks for posting a recipe, Robin! Another great thing because I wouldn't have thought of the simple and easy step of adding extra veggies to a chili. Obviously that is an excellent idea, but I never would have done it without your suggestion. Thank you.

Fiery

Wheels, I love spicy but you are right about spicy for my daughter. She eats some salsa, but has trouble with anything too "spicy".

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MysticMelody
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posted June 19, 2008 11:22 PM     Click Here to See the Profile for MysticMelody     Edit/Delete Message
Oh, and I forgot to say thank you for the rice/spice combos. rice/spice hehe OooKaaay... anyway, I will print those and use them.

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MysticMelody
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posted October 09, 2008 09:26 AM     Click Here to See the Profile for MysticMelody     Edit/Delete Message
Here is the awesome thread with so much information. Thanks to YFIS and others...

Bumping for a friend.

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