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Good Vegan EATs ... (Vegetarian Too!) - Page 4

post #91 of 116
1/22/13 at 6:35pm
Quote:

Originally Posted by IceMan View Post

 

And not that it makes any vegan difference, but I use the raw-style turbanado suger instead of white processed stuff. Here it is, a tasty dessert. 

 

IceMan, It actually could make a difference.  Some sugar producers still uses bone char in the final stages of production to filter white sugar.  Not all do, but enough do that it would be worth paying attention to it if you're concerned with being strictly vegan or even vegetarian.  If I remember correctly it is only done with cane sugar and not beet.  The turbinado sugar doesn't go through that stage so real cane turbinado sugar would still be vegan/vegetarian.  This is something I didn't learn until a few days ago and it was kind of surprising to me.  I know this was an old post but I just had to comment.

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post #92 of 116
1/22/13 at 8:34pm
Thread Starter 

Thank You for that informational contribution. 

 

For me though, it's kinda the point that I just don't use "white processed" sugar for anything anyway.  You could put a jar of that stuff on a shelf for 642,000,000 years and it wouldn't change.  I don't do white processed sugar.  Nasty stuff.  Like tofu and mayonnaise ... they're all communist and will make you sterile. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #93 of 116
2/17/13 at 9:08am
Thread Starter 

How Tofu is Made (w/ video)

 

Image credit: CHOW

 

Crazy Tofu Making at Hodo Soy Beanery

 

More on Tofu & Tofu Recipes
Weekday Vegetarian: Hoisin Mustard Tofu
Weekday Vegetarian: Tofu and Wild Mushrooms
Ask Pablo: What is the Carbon Footprint of Tofu?
The Tofu Bear: Bean Curd's Best Ambassador

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #94 of 116
2/17/13 at 9:18am
Thread Starter 

From Energy Bars to Peach Soup: 6 Vegan Recipes From Terry Walters

 

 

 

Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes

 

Clean Food, Revised Edition: A Seasonal Guide to Eating Close to the Source

 

 

Peach Gazpacho with HeirloomTomatoes

 

Raw Kale Confetti Salad with Toasted Sunflower Seeds

 

Chopped Salad with Blackberry Shallot Vinaigrette

Fingerling Potatoes with Red Onion and Sage

 

Black Currant Plum Crisp

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #95 of 116
2/18/13 at 8:17pm
Thread Starter 

Going vegan? Serious Eats has good advice for beginners

 

FEBRUARY 18, 9:00 AM BY CHRIS TACKETT IN EASY VEGETARIAN RECIPES

J. Kenji López-Alt of Serious Eats has been going vegan for all of February and is compiling a huge collection of links, recipes and advice for beginners.

 

Top 10 Tips For A First-Time Vegan

 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #96 of 116
2/18/13 at 8:23pm
Thread Starter 

      Kelly Rossiter

 

Writer, Food / Toronto, Canada

Kelly Rossiter has written over 1200 recipe posts for Discovery sites TreeHugger, Planet Green, and Parentables since 2005.

She lives in Toronto, Canada and is the mother of two adult children. Kelly's other "job" is studying classical piano. When not working or cooking, she can be found with her head in a book.

  

Kelly's Recipes for the Grill
Grilled Watermelon and Tomato Salad
Grilled Baby Artichokes
Grilled Marinated Portobello Mushrooms
Grilled Mixed Vegetables
Grilled Oregano Tofu with Tomato Salsa
Grilled Gruyere and Red Onion Sandwich
Grill Your Asparagus, Then Choose a Sauce
Grilled Tomato Sandwich with Quinoa Bread
Warm Corn and Potato Salad
Mezze Platter
Corn on the Cob with Maple Chipotle Glaze
Individual Flat Bread Pizza
A Bonus: 3 Recipes to Go With the Grill
Caramelized Red Onion Relish
Salsa Mexicana
Homemade Barbeque Sauce

 

For more recipes for pickles, chutneys and relishes (as well as jams and jellies) checkout  29 Delicious Ways to Preserve the Harvest. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #97 of 116
2/18/13 at 8:39pm
Thread Starter 

6 Gourmet Vegan Recipes Without Sugar, Salt, or Oil 

 

  1. Yellow Corn Chowder

  2. Breakfast Potatoes

  3. Eggplant Cannelloni

  4. Mango-Papaya Smoothie

  5. Bravo Pizza with Polenta Crust

  6. Tortilla Soup

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #98 of 116
2/24/13 at 2:12pm
Thread Starter 

10 great recipes for eating local and vegetarian in February

It can be hard to be a vegetarian in February, particularly if you cook local food. Kelly Rossiter  has been eating (mostly) local in Toronto, Canada for a number of years, digging kale out of the snow and yams out of the bottom of her pantry. Here are some February recipes, with her very personal take on cooking. For her latest (not all vegetarian recipes), Kelly now writes for  MNN.com here.

 

         

See all of Kelly Rossiter's recipes here.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #99 of 116
3/2/13 at 8:58pm
Thread Starter 

8 recipes for vegetarian cooking in early spring

 

BY JAYMI HEIMBUCH IN GREEN FOOD

A list of ideas for what to cook at the border between winter and spring.

 

  

 

 

We're in that in-between state, hovering between chilly winter and warm spring. What do you cook when the days can switch from cold to warm and back in a blink? We have a few ideas, from salads to desserts, that will help you craft a full menu for the season.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #100 of 116
3/3/13 at 3:38pm
Quote:
Originally Posted by IceMan View Post

Roasted Red Beet Hummus                                    

gwg-roasted-beet-hummus-7.JPG     

 

Baked Pumpkin Fondue   (Not Vegan but still Vegetarian)

gwg-baking-pumpkin-fondue.jpg.492x0_q85_crop-smart.jpg

 

Seared Brussels Sprouts with Smoked Gouda Sauce   (Can Be Made Vegan)

gwg-Recipe-Brussel-Sprouts-Gouda.jpg.jpg.492x0_q85_crop-smart.jpg

 

Butternut Squash Gnocchi   (Can Be Made Vegan)

P1030585.JPG

 

I apologize for this next one. It could be considered "food porn" and "NSFW". My sincerest apologies. 

Baked Apple Stuffed with Candied Ginger and Almonds

GWG-baked-apple-up-close.jpg

 

Thank You:  jjs-TH.jpg.50x50_q100_crop-smart.jpg   Jerry James Stone Living / Easy Vegetarian Recipes

 

Thanks for these! I love vegiieeeeeeeeeesssssssss! There are a lot more posted! Will surely ask my wife to cook them! I just don't know why kids these days hate vegies! Does anyone know how to prepare vegies that kids will like?

 

I love food and cooking, but I am not good at it

Dennise O'Neil

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post #101 of 116
3/3/13 at 7:42pm
Quote:
Originally Posted by IceMan View Post

 

Vegan Black Metal Chef Makes a Festive Yule Log (Video)

Of all the people to make a Christmas special cooking video, you wouldn't think it would be the Vegan Black Metal Chef.

 

vegan-black-metal-chef-yule-log.png.492x0_q85_crop-smart.jpg vegan-black-metal-chef-yule-log-4.png.492x0_q85_crop-smart.jpg

vegan-black-metal-chef-yule-log-5.png.492x0_q85_crop-smart.jpg

 

Sorry, but you've got to go to the site/link to see the video. I tried, but I can't post it, or a pic. Sorry. 

Happy Holidays. 

 

 

That was the most entertaining thing I have seen all week.  

~MissyD

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post #102 of 116
3/3/13 at 9:02pm
Thread Starter 

HEY Dennise ...

 

It's all good.   Anyone can cook.   We work in kitchens ... it ain'te rocket surgery. 

I'm a little tiny member of this community,. At the program in Chicago, , I work with kids all the time.  They eat everything.  The reason is because they're involved.  They prep, they cook ... and they eat.  They eat everything because they had something to do with it.  I'm not making this stuff up.  I'm not that good, that's for the Hollywood guys.  Get your kids involved in the kitchen.  Talk about what you all are making; the vegetables, it's value, where it comes from, the color, the textures, the types, the different dishes you could make with it ... (like I said ... it ain'te rocket surgery).  Trust me.             

 

 

Thank You  MissyD. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #103 of 116
3/10/13 at 2:17pm
Thread Starter 

Avocado scrambled eggs with onion and cheddar

BY KELLY ROSSITER, JAYMI HEIMBUCH IN GREEN FOOD

This quick and easy scramble is a hearty (and delicious!) breakfast.

 

 

Edamame salad with avocado and radishes

A refreshing and zippy salad that combines healthful avocado and edamame with the spice of radish and a tangy dressing.

 

 

Avocado and chickpea salad sandwiches

The flavours of the chickpeas and avocado really compliment each other in this very simple to make sandwich.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #104 of 116
3/27/13 at 10:13pm
Thread Starter 

Polenta with savory tomato chickpea sauce

Kelly Rossiter, Jaymi Heimbuch        Living / Easy Vegetarian Recipes

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #105 of 116
3/29/13 at 10:22pm
Thread Starter 

Vegan chocolate cupcakes with strawberry filling

 

BY JAYMI HEIMBUCH IN EASY VEGETARIAN RECIPES

A decadent treat that no one would ever know is vegan!

 

 

           (not my pics)

 

Doing this in my kitchen was absolutely kid-friendly.  The problem was making enough.  Half got eaten as "Test Samples" or "Presentation Rejects".  The paying parents would have killed me if their kids didn't have something to bring home.  As it was, when they saw what a time we all had, they kicked-in to cover out-of-pocket replacement ingredient costs.  I didn't at all ask for it, but, I didn't turn it down either.  LOL.  I'm goofy maybe, but not stupid. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #106 of 116
3/30/13 at 7:45am

IceMan -

 

I'mma gonna try the Grilled Brie Sandwich with Apple and Red Onion Confit, sounds good, as does the miso chicpea sliders. I've made veggie burgers ala falafel, but I like the slider thingie. I've also seen a recipe for a veggie burger made with a mushroom base, but can't seem to find it online. The usual suspects : variety of mushrooms, breadcrumbs, egg, food processor, thyme, s&p, etc.

 

Also, I've been here since the end of February and I haven't seen any discussion of vegan, or vegetarianism (Except this one, and it already started off confrontational). Or how this community feels about industrial food production/ animal cruelty, slaughter etc. Seems like a controversial subject since it probably involves ideology and politics. Maybe that's why I haven't seen any new/ reoccurring threads on the subject. Haven't really searched for it though.

 

I'd love to get other people's opinion coming from the food /food prep industry on the subject.

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post #107 of 116
3/30/13 at 8:21am
Quote:

Originally Posted by Jake is a View Post

how this community feels about industrial food production/ animal cruelty, slaughter etc. Seems like a controversial subject since it probably involves ideology and politics. Maybe that's why I haven't seen any new/ reoccurring threads on the subject. Haven't really searched for it though.

 

I'd love to get other people's opinion coming from the food /food prep industry on the subject.

It can definitely be controversial  because not only does it involve ideology and politics, it also effects people's wallets. Bottom line is that most people are very protective of their bottom line.

 

If you decide to start a new thread on the subject, I would suggest working on the phrasing of "animal cruelty, slaughter" as this will get people on the defensive and into the attack mode right away.

 

It is hard to read body language etc on the internet but this was posted by an open minded omnivore (I eat everything) who also is a chef that celebrates vegan/vegetarian cuisine and appreciates the opportunity to get outside the box.

 

Do baby carrots scream when you pull them out of the ground/ Who am I to say that they don't.

Wisdom comes with age, but sometimes age comes alone.
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post #108 of 116
3/30/13 at 8:42am
Quote:

Originally Posted by cheflayne View Post

 

... an open minded omnivore (I eat everything) who also is a chef that celebrates vegan/vegetarian cuisine and appreciates the opportunity to get outside the box.

 

As am I (well, except the chef part). I do however, understand the nature of industrial food production, and make a choice to limit/ regulate my animal protein intake as a matter of my philosophy and ideology. I don't think I'll start a thread.  I'm new here, and don't want to start confrontations or arguments however lightly I dance around the subject. I've discussed this in other forums (not food related) and it's always a firestarter, regardless of how polite people are. In this case, I thought it would be interesting for the reason you suggest > money. Since most of the public eats animal protein for every meal, it would seem to be financial and entrepreneurial suicide not - Unless of course you can somehow fill a niche within your demographic. I also understand the restaurants serve vegan or vegetarian selections. . .

 

But nevertheless, I wondered how some chef's feel about it since there are both economics and philosophical factors to consider. For example : If you feel badly about inhumane treatment, how do you personally justify serving bovine? Or it doesn't seem bad to you, and you are just providing a service or product, and the customer decides? I make no judgments here...

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post #109 of 116
3/30/13 at 9:46am
Thread Starter 

I don't know.  Maybe check out my posts that are about or include anything to do with the topic "factory farms".  That should maybe show you my position.  It also kinda follows that I won't do anything with foie gras or veal.  It's unfortunate that many times I'm Captain of the good ship "Hypocrisy", but I really try as hard as I can to make those very short trips.  That point right there is pretty heavy with hypocrisy itself.  As it was, I got into vegetarian/vegan cooking for completely selfish reasons.  I've done very well with it since.

 

 

... as a tangent ...

I got +/- 30lbs. of psmo (4 of 'em) on special yesterday @ $5.59/lb.   I'll be trimming those up and putting them on the grill later. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #110 of 116
4/16/13 at 7:27pm
Thread Starter 

Sweet and creamy one-ingredient ice cream in 5 minutes [vegan]

 

BY JAYMI HEIMBUCH IN EASY VEGETARIAN RECIPES

There is one single ingredient needed for this thick, decadent ice cream. But the variety of flavors it makes is limited only by your imagination.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #111 of 116
4/18/13 at 3:41pm
Thread Starter 

Cucumber salad with honey-lime yogurt dressing 

BY JAYMI HEIMBUCH IN EASY VEGETARIAN RECIPES

This bright, refreshing salad with mint and lime flavors is the perfect cooling dish for a warm day.

 

 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #112 of 116
4/18/13 at 3:53pm

I have no issues with vegans nor their choices as to what they consume.

 

I do have issues with anyone that  demands that I adopt their choices and refuse to accept that others may have choices that differ.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #113 of 116
4/18/13 at 4:13pm
Thread Starter 

OK.     Just for the heck of it.   Can you please give me some examples of any time that some "Vegan-Person" ever "... demand[ed] that [you] adopt their choices and refuse[d] to accept that others may have choices that differ".     All bets are off if we're talking 1966-1974 vintage. 

 

 

* If you would prefer to PM these examples to me instead of posting them here, that's oakey-doakey too.   That way we don't go off this thread too much. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #114 of 116
4/19/13 at 8:23pm
Thread Starter 

Warm wheatberry salad with mushrooms and white wine [vegan]

BY KELLY ROSSITER, JAYMI HEIMBUCH IN EASY VEGETARIAN RECIPES

The savory flavors of mushrooms and onions simmered in white wine lace the nutritious wheatberries in this delicious salad.

 

   

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #115 of 116
4/19/13 at 9:07pm
Sounds delicious, Ice man. No need to worry about the mayo. I've made delicious mayo using ground almonds as the emulsifier instead of eggs. In fact everyone seems to prefer it. I also heard tofu can be used successfully. My big problem with mayo is the expense of really good cold pressed oil. Mayo can get pretty expensive that way.
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post #116 of 116
4/19/13 at 9:22pm
Thread Starter 

IndyGal, my friend ... I don't use mayonnaise for anything.   It's communist and it will make you sterile. 

 

 

 

 

Thanks for checking out this thread. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
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