plant food dicussion topic

CALIECAT

I am opening this up so we can discuss veggies, post recipes, ,, ask questions & answer questions .I am really new at this plant food and needs lots of help. Want to thank Lin, Anne, Phoebe, Jackie for being here to help us all

I just had my first fresh peach for a snack and was disappointed. It. Tasked Woody for lack of a better word It was juicy but had. A woodsy taste , no Phoebe it was not from Ga. thank https://www.facebook.com/# I only bought 3 of them need to go to the peach farm down high way 80 in Terrell
My lentil chilii is for dinner simmering on the stove.Fixing to go get a bid to see if it needs anything else added to it. I go but taste if I like it is good to go. if not needs to see what it need

-Marie


Post me some easy recipe

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I don't know where thar link came dorm but I click on it and it was my grandson and our little Kylee" Looks like they were in canton at the One of the flea market around here. Did you all get the link? This is the first time that has happen. To me Mi am on my IPad

Marie

Jacean245

Hi Marie, here's a soup to start you off. Good in Fall and easy to make.

Chunky vegetable-bean soup -151 calories per serving. 9 gram protein

1 large onion chopped
1 large potato, peeled and cubed
4 cups chicken broth (stock cubes, can be veggie stock cubes)
2 stalks celery
1/4 lb green beans, cut in 1-inch/2.5 cm pieces
1/4 small cabbage, thinly sliced and/or 1/2 package spinach, coarsely sliced
1 carrot
1/4 cup chopped sweet pepper
1 tsp dried dill weed
1 can (19 oz/540 ml) kidney beans, drained
Salt, cayenne and freshly ground pepper
1/4 cup parmesan cheese - optional

In large heavy saucepan combine onion, potato and stock; bring to a boil
Reduce heat and simmer for 10 minutes.
Add celery, green beans, cabbage and/or spinach, carrot, sweet pepper, dill weed and kidney beans, cover and simmer for 10 minutes or until vegetables are tender.

Season with salt, cayenne and pepper to taste. Sprinkle each serving with Parmesan cheese if using.

Makes 8 servings - 3/4 cup/175 ml each

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Thanks Anne pounds good ,now I know where to find it . Really won't be to long for soup weather. However I can eat it any time.

pinkperil

Hi Marie, thanks for starting up this "conversation" as I'm always looking for veggie recipes. Here's the link to the veggie bean burgers
http://www.bbc.co.uk/food/recipes/veggie_bean_burgers_for_53280

When I come upon more recipes that might be of interest I'll post them here.

Jackie

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Thanks Jackie for the web site and the bean recipes it has lots of if information on it I will be checkling it out more. I made my lentil chilli yesterday I was kind of shock it did not taste more like real. Chili with beef but the more I ate the better it taste . I got 8 servings in. My freezer.. It has a taste of it own. I may be asking you lots of question about the foods For lunch I will. Be having a salad with black beans and corn with. Salsa



Thanks again
Marie

pinkperil

Marie ~In my experience chilli tastes much better 2nd and 3rd time around so I'm sure you'll be loving those portions in the freezer by the time you get to No.8!! Yes, that website is full of information isn't it and one I also plan to delve into a lot more.

Jackie

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Jackie I am so glad there are a lot of us getting more veggies in. We all need too. Off to read some more on that site.
Marie

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my version of the bean burger I just made it out of what I had on hand

My goal is to try out more vegan recipes I had a good one tonight I made a vegan hamburger Pattie. . and it was amazing good. Had a good flavor but needed to be a little firmer for a burger so maybe my next one a mix of flax seeds and water and let its sit for awhile I read that that makes an egg replacement or add some almond flour .to firm it up some. So far I used 1can of fat free refried beans , 1can of sweet potatoes rinse and drained

1 small can of chopped chili peppers Rinsed & Drained , 1t of garlic powder I just mash the sweet potatoes up with the chili peppers fat free refried beans oh and chopped green onions would really make a couple nice tostadas' for lunch tomorrow with one of those mini avocado plus a salad yes this plan is getting interesting. For me I love Mexican food. Baked it for 30 minutes you see I am just a dumper like Lin is.

see you tomorrow
marie

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I found this interesting site
http://blog.fatfreevegan.com/recipe-index

Marie

pinkperil

Marie ~ You are definitely getting my appetite going and leaning towards more veggie dishes so thank you! I've been trying to view the fatfreevegan blog but my computer keeps sending it to a blank page which is frustrating because it gives me a glimpse before it disappears and it looks so interesting. Will try again later.
Jackie

Jacean245

MARIE, thanks for the site. I will be sure to try some of the recipes. For instance the Homemade Lentil Soup. The Shepherds Pie looks like a recipe I use and I will try the thanksgiving meatless loaf. Many people can't imagine food without meat, but some recipes are really tasty and quite easy to make. Here's another soup I like. It looks daunting but actually it's really easy.

CREAMY CAULIFLOWER SOUP
2 tablespoons butter
1 tablespoon olive oil
1 medium onion coarsely chopped
6 - 8 scallions coarsely chopped
1 clove garlic, minced
2 stalks celery, chopped
2 medium cauliflowers, cored and coarsely chopped
Half teaspoon, salt
Half teaspoon curry powder (optional)
One eighth teaspoon black pepper
Half teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried savoury or marjoram
6 cups water
1 packet chicken stock in 1 cup boiling water

In a heavy soup kettle melt butter
Add oil
Add onion, scallions and garlic
Add celery and cauliflower
Add seasonings

Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently

Add water and stock

Bring to boil

Simmer covered over medium heat for 20 minutes or until cauliflower is tender.
Remove cover and cool slightly.

Purée a small amount at a time in blender until smooth and creamy.

Reheat, adding fresh ground nutmeg if desired.

SERVES 4

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Jackie try this one.
http://blog.fatfreevegan.com/

I check this out and it took me to the right place the other one just took me to a blank page too. Dumb me

Thanks Anne sounds good Will be making it as soon as the weather get cooler So many good recipes But for now going to have a Mexican lunch of tastadas with my pinto beans spread . I made yesterday / Will try to get a picture wont be a fancy as Bob's photo
y the way I did end him a Pm but he never did answer me.
__Marie

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Anne meals so far today
Breakfast"..... Oatmeal wit small amount of raisin. Coffee with creamer

Lunch...........2toastdas with my pinto and sweet potatato

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I see bush's beans has a meal in a minute deal now but I have not located them at Wal-Mart to check them out

marie

pinkperil

Anne ~ That's a perfect cauliflower soup recipe for me because we're growing all the ingredients at the allotment apart from spices and herbs. I'll come back to it in the Autumn so long as my brain keeps up!!

Marie ~ Thanks for the link, working fine for me now.
Jackie

Jacean245

Hi JACKIE, there seems to be a daunting amount of ingredients in the cauliflower soup, but it's really easy to make, is a good way to get rid of cauliflowers on the brink, and good for lunch with crusty warm bread, and lotsa butter of course, which sort of defeats the purpose of us getting lovely and sylphlike! What the heck! Life's for living ain't it. Anne

pinkperil

Anne ~ There's no other way to eat warm bread and just occasionally we have to treat ourselves!

Jackie

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Sorry I have not been around today
Anne I do not care for Chinese food have never even been see to a Chinese restaurant? I am thinking of going for Italian food next week . I have really given this Mexican a fit this week. Ihave begun to watch my sugar intake now Got to read the labels better I read this morning that if you cut real sugar and gluten out it would help you lose weight. I am on gluten free already so just got to be sure. I read labels sleep you guys later
Marie

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I have added no sugar to my eating plan. Just the refine not the natural sugar in fruits. etc.

found out Banana and refried beans are pretty good mash together and spread on tostadaas
marie

pinkperil

Oh Marie, you reminded me of my favourite treat as a kid..... banana sandwich on white bread with a big dollop of real butter. Rationing was still on when I was very young but once bananas and oranges appeared I was in heaven!!
Anne will remember that too....
Jackie

Jacean245

Sure do! We added a teaspoon of sugar after mashing the banana. Mmm Mmm.
Anne

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My dad had a grocer store during our ratiig days he kept our living room as a storing house for ration items. You know before TV and was not used as much as today's are. He tried to keep his customer happy. I was too young to remember will try to post a picture of his store when I get back on my big conputer if a can find it I would like to see it anyway

Going to make a black bean salsa spread to go with my toastada

Marie

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mock tuna salad
Ingredients
•2 cups or 1 can chickpeas
•1 avocado
•2 green onions chopped or 2 T minced white onions
•1-2 garlic cloves minced
•1/4 cup chopped fresh parsley
•1/2 celery stalk chopped fine
•1-2 T nutritional yeast
•1-2 T lemon juice depending on how much you like
•salt and pepper to taste

Instructions
•In a medium sized bowl, mash the chickpeas slightly with a fork.
•Add in the remaining ingredients and mix well.



This makes about 4 servings. Should last a week in the fridge. Enjoy!

Read more at http://mywholefoodlife.com/2013/11/02/mock-tuna-salad/#aQS62zwWo7Sqq9II.99

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I Oder me some nutritional yeast last night getting ready to make the mock tuna I have been wanting to find some for a long time Can't wait to get it
Marie

linder4866

Flax and Sesame Crackers
Ingredients:
1 cup ground flax seeds
1/4 cup psyllium husk powder
1/4 cup unhulled black sesame seeds
1/4 cup coarsely chopped raw unsalted pumpkin seeds
3/4 cup water, more if needed (up to 1 cup)
1 Tbsp garlic powder
1 Tbsp onion powder
Instructions:
Preheat oven to 250 degrees F.

Mix all ingredients in a mixing bowl until a dough forms, adding more water if needed.
Line a heavy baking pan (jellyroll sized) with parchment paper. Place the ball of dough on the parchment paper. Cover with another piece of parchment paper.
Use a rolling pin and/or your hands to spread out the dough evenly (or as evenly as possible). I actually remove the parchment paper dough *sandwich* from the pan and work on it on the countertop and then return it to the pan. If your parchment paper fits when you return it to the pan you’ll be fine.

Score into squares with a table knife, so they break evenly after baking.
Bake until crisp. I bake for 60 minutes at 250 and check each hour after that. As they get more dry, I break them into large pieces (and you’ll see they really are not ready), keep checking every half hour or so until they are very crisp. It will depend on your oven---be sure to watch them—this is just a guideline for how my oven works.
Remove from oven and place on cooling racks. If you leave them on the baking dish you can get moisture accumulation under the parchment paper.

Makes about 16 crackers according to the original recipe. I prefer to make much smaller pieces so I can feel like I can have a couple of them.

Per the Original Instructions—Nutritional Info--Per Serving:
CALORIES 139; PROTEIN 6g; CARBOHYDRATES 6g; TOTAL FAT 11.1g; SATURATED FAT 1.4g; SODIUM 6mg; FIBER 4.7g; BETA-CAROTENE 16ug; CALCIUM 83mg; IRON 2.5mg; FOLATE 21ug; MAGNESIUM 109mg; ZINC 1.5mg; SELENIUM 4.3ug


Note: A variety of seasonings can be substituted for or used in addition to the onion and garlic powder. Try fresh or dried herbs, chili powder, nutritional yeast, Dr. Fuhrman's MatoZest, cinnamon, chopped dates or raisins.

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Thanks for the recipe Lin But that is more cooking than I am able to do
Marie

CALIECAT

Something to think about

I think it's important to mention that it is the carbohydrate that fuels the body therefore athletes need to consume healthy complex carbs for optimum performance as per sports and exercise nutrition courses. Also of note, protein comes from plants, not animals. Animals contain protein only because they ate plants or ate an animal that ate plants. Animals are not capable of synthesizing protein to meet their needs. Plants however are capable of synthesizing protein to meet their own needs and animal's needs as well.
Marie

pinkperil

oystereyes wrote: »

Marie: here is my receipe for black bean chili. This is one of those things you can never go wrong with. If you don't want to add this or that, it still tastes great!
1 1/2 lb ground turkey. (More or less, use chicken if you want)
I chopped onion
I can tomato sauce
1 can tomatoes
I can tomatillos drained and quartered
1 can black beans, rinsed
1 can low sodium chicken broth. (You can use water if you want)

Cumin
Garlic powder or 2 cloves minced fresh garlic
Sage
1/2 teaspoon chili powder
Juice of one lime
Brown the meat with onions before adding to the instant pot,
Put all in the instant pot, stir, place lid on and lock into place, press the button for poultry and in about 15 to 20 minutes, dinner is ready! Make sure the little white arrow thing on top is pointing down. It will turn off automatically when finished but it keeps things warm for a long time. You can open the pot while still hot if you push the little arrow to the side to let the steam out. Use a pot holder if you do this...hot steam comes out. It will not let you open it if there is still steam on the inside. Safety measure!
Salt to taste if you are using any these days.
Mine tastes different each time I make it, depending on what I have on hand.
Patsy

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Jackie. thank you very much/ Alice did get my computer fixed and now I can copy and post.you are a dear one.
Marie

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I will be posting my daily routine beginning tomorrow. Thanks everyone for the nice recipes Will be a big help for me. me i will be eating one serving of beans a day. Which I love. love marie