New vegan need advice and ideas!!

kitschnkarma1

I missed cheese for a long time but some of the vegan versions aren't bad now. Pizza violife is great on (surprise) pizzas - i have seen so many videos now of the truth of the dairy industry that I just couldn't eat cheese anymore. Same with eggs - watch day old male chicks being shredded up alive in a mincer and you could never look at an omelette in the same way again. It gets easier to live without these things - now the smell of cheese makes me feel sick. It's great you are trying plant based living (prob best to call it that when you are out as meat eaters tend to get defensive when you say you're vegan).
But if it's weight loss and health benefits you want steer clear of processed stuff.
Tins of chick peas and pulses are cheap and great for curries,stews hummous and pates. Don't worry about not getting enough protein but it may be worth getting b12 supplements or sprinkling engevita (nooch or nutritional yeast) on things as it has b12 and is tasty like a parmesan cheese.
I save loads of recipes onto my food pinterest board - pinterest is chock full of recipes.
Good luck

bostongeek

highly recommend the veganomicon cookbook by isa chandra moskowitz. (I'm not vegan but my boyfriend is.) some of those recipes are the best thing I've ever eaten, vegan or not!

cestabbey

I didn't have time to read all these comments, so I'm sorry if I repeat anything that anyone else has said!

That's awesome that you're going vegan! I agree with the comments about how being vegan doesn't necessarily equate to weight loss or good health -- BUT! my vegan lifestyle is ridiculously healthy and delicious, so we can have our (healthy) cake and eat it, too.

Here's a link to my Pinterest page for vegan deliciousness: http://pin.it/BqRicTH

Note: not all these recipes are healthy! Some of my favorites that you can search for on the board are:
Chickpea Tikka Masala
Tofu Bacon
Mushroom Meatballs

And anything with Seitan! Seitan is super easy to cook. I follow the baking instructions (plop dough into a pan filled with an inch or so of vegetable broth and cook for an hour on 375f) and then slice it all before crisping it up in a pan on the stove. You can make a huge batch of seitan like this and then freeze it. Best part is that it tastes delicious and is crazy high in protein. A small 85g serving (just a few slices) has about 21g protein, with just 4g carbs and 2g fat.

realpersonal

Thank you for all of your supportive messagespecially x

lilac_bunny

I am not vegan but if I have vegan friends coming round for dinner I use a blog called little miss meat free for recipes.
I like chickpea and spinach curry, and using green lentils as an alternative to mInce in chilli, cottage pie or moussaka ect. Economic to if you buy dried and cook it yourself.
I also make vegan falafel

Vegansuperman

Happy you made the transition. The hardest part of being vegan is sticking to Whole Foods and avoiding junk. Like others said, it is possible to be a fat vegan. I do a lot of meals with steamed veggies on top of kindness beans and some quinoa. Keeps my protein up

jfp420

vegan4lyfe2012 wrote: »

Here are some of my favorite recipes:

VEGETARIAN CHILI

1 ½ cups cooked kidney beans
1 ½ cups cooked pinto beans
1 can Dakota Pride Mild Chili Beans (my secret weapon-only thing I buy at Aldi’s)
1 onion, diced
2 green bell peppers, diced
1 can diced tomatoes (do not drain)
2 ½ cups water
1 tblsp chix bullion powder (vegan)
1 tblsp chili powder
1 tblsp garlic salt
1 tblsp cumin

Bring everything to a boil and cook until onions and peppers are soft – about 15 minutes.


RATATOUILLE HOAGIE

Dice & saute up in a little olive oil:

1 eggplant
1 zucchini
1 green pepper
1 onion
1 clove garlic, minced

Once everything is getting fairly cooked, add in a can of diced tomatoes with juice and a couple tablespoons of tomato paste. Season with salt & pepper, basil and parsley. I like to toast hoagie buns, load them with this, add (vegan) mozzarella and put under the broiler for just a minute - until the cheese is melted.



AVOCADO TOFU SANDWICH

Baked Tofu: Press & drain 1 block firm tofu. Cut into 4 "patties". Brush on mixture of soy sauce and liquid smoke, then sprinkle on garlic powder, salt & pepper. Bake at 350 for 20 minutes. Flip and bake additional 15 minutes.

Avocado "mayo": Mash 1 avocado and combine with 1 T red wine vinegar, salt, pepper and parsley. Use this in place of mayo.

Serve in a pita with a slice of tomato and lettuce.



VERY VEGGIE “SPAGHETTI”

2 Tbsp Tuscan Herb Extra Virgin Olive Oil (or regular EVOO)
1 Onion, diced
10 oz jar sliced Mushrooms
2 large Zucchini, shredded in food processor
2 large Carrots, shredded in food processor
2 cloves Garlic, minced
1 can (15 oz) Tomato Sauce, no salt added
1 can (15 oz) Diced Tomatoes, no salt added - DO NOT DRAIN
2 Tbsp Tomato Paste
2 Tbsp Flaxmeal
1 Tbsp dried Basil
1 Tbsp dried Parsley
Salt & Pepper to taste
Nutritional Yeast (optional)

Using a julienne peeler, make a huge mound of raw carrot or zucchini "pasta"...then top it with very veggie sauce.


DEVILISH CHICK SPREAD

3 cups chickpeas, cooked
1 cup vegan mayonnaise
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 tablespoon yellow mustard
1 teaspoon curry powder
Season Salt and freshly ground pepper to taste
2 tablespoons finely chopped chives

Combine everything except chives in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don’t puree—leave a little texture. Add the chives through the feed tube and pulse on and off a few times to whirl in


THREE BEAN SALAD

1.5 cups cooked kidney beans
1.5 cups cooked chickpeas
2 cups cooked green beans
1/2 white onion, finely diced
1/2 green bell pepper, finely diced

Dressing:

2 T olive oil
2 T apple cider vinegar
parsley, salt & pepper to taste

Mix dressing, stir in beans, onion and bell pepper and let marinate for at least 2 hours.


QUINOA VEGGIE PLATE

Ingredients
1/2 cup uncooked quinoa, rinsed
1 cup water
1 tsp vegan chix bouillion (optional)
1 cup frozen green beans
1 cup frozen cut carrots
1 cup frozen peppers and onions

*Sauce:
1/3 cup tomato sauce
1/3 cup diced tomato with juice
1 tsp Italian Seasoning
1 tsp dried minced onion
Dash of garlic powder
Salt and Pepper to taste

1 tsp Nutritional Yeast
Sprinkling of Adobo Seasoning

Directions
Bring 1 cup water to a boil. Add vegan chix flavored bullion, if desired. After boiling, stir in rinsed quinoa, lower heat to medium low, cover and cook 15 to 20 minutes, until quinoa is semi-translucent.

While quinoa is cooking, steam green beans, carrots, peppers and onions for 8 minutes.

For sauce, combine tomato sauce, tomatoes, Italian seasoning, dried minced onion, garlic powder, salt and pepper and heat on stove for 5 to 10 minutes.*

To plate, divide quinoa onto two plates, top each with half of the veggies and sprinkle on Adobo seasoning. Divide the tomato sauce and pour over each plate and top each one with 1/2 tsp of nutritional yeast.

*To speed this up, you can substitute your favorite pasta sauce for the sauce recipe.



LOADED BAKED SWEET POTATO

(ingredients listed tops 2 sweet potatoes):

Combine 1/4 cup beans (red, black, white, pinto...your choice), 1 diced tomato, 1/2 diced onion, 1 tablespoon ground flax, 1 tablespoon nutritional yeast, 1 tablespoon lime juice, cilantro, salt and pepper. Mix it all up and top the sweet potatoes.

I usually just stab the potatoes with a fork several times and microwave them for 10 minutes and they turn out perfect!


STIR-FRY SAUCE

I heat up a bag of frozen stir-fry veggies, 1 can of chinese veggies (drained), 1 can of water chestnuts (drained), then pour the following sauce. I know stir-fry is supposed to be quick-cooking, but after I pour my sauce on, I like to keep it on the heat for about 5 minutes, stirring the sauce around and letting it soak in to the veggies.

Whisk together:

1 tsp ginger
1 clove garlic, minced
1 tbsp light agave
4 tbsp soy sauce
2 tbsp ponzu sauce
1 tbsp rice vinegar or apple cider vinegar
1 tsp corn starch



TOFUNA

Baked Tofu
Press a block of Lite Firm Tofu to remove as much water as possible. Cut into 4 "patties". Spray a baking sheet with EVOO. Mix together 2 Tablespoons of soy sauce and 1/2 tsp liquid smoke. Brush onto both sides of the patties, sprinkle with salt, pepper, and garlic powder. Bake at 375 for 20 minutes. Flip over and bake additional 15 minutes. When they are cooled, I roughly break them up and pulse them in my food processor. Put into a mixing bowl and add:

1 celery stalk, finely diced
1/2 cup vegan mayo
3 tablespoons dill pickle relish
2 tablespoons nutritional yeast
salt & pepper to taste

Mix thoroughly and thoroughly enjoy!


My favorite “comfort food” recipe…I love to add LOTS of pepper flakes on mine!

PEANUT NOODLES

1/2 cup water
1/2 cup low sodium soy sauce
1 teaspoon ground ginger
1 tablespoon apple cider vinegar
1/2 cup all natural peanut butter
2 tablespoons sesame oil
Red pepper flakes (optional)

In a saucepan, heat water, soy sauce, ginger and vinegar on medium-low heat. When warm, add peanut butter. Allow it to melt a couple minutes, then use a whisk to smooth it out. Just before pouring over cooked pasta, turn off heat and whisk in the sesame oil. Pour over 16 oz cooked whole wheat pasta. Sprinkle on red pepper flakes.

Wow! These all look delicious! For lower calorie vegan recipes I would recommend the cookbook "Appetite for Reduction"

ButICouldNeverBeRaw

Congratulations on your decision to go vegan! I've been vegan for years and leaning towards a high raw diet as it tends to slim me out effortlessly and make me feel my best. My diary is open to friends. Feel free to add me if you'd like! Good luck and best wishes.