It's not so much about calories but about a very specific eating plan to fight insulin resistance. If I were allowed to have it on this plan, I would love a nice hearty pan crust vegan pizza with oily sun dried tomatoes and artichokes on it, drizzled in garlic flavored olive oil.
Also, I would eat tofu every day in massive amounts.
I would order falafel and get all of the fancy sauces.
I would eat a veggie pita filled with deep fried seitan strips.
I would eat Pho Chay with fried tofu and extra rice noodles.
But I can't have oil, and I can't have the good kind of pizza crust, so I have to make my pizza with an oat based crust, no added oil, topped with plain roasted veggies. It's not quite as nice, but it's okay.
Tofu is too high in naturally occurring oil, so I can only eat a little at a time, and not every day.
Falafel and the seitan strips are fried and the best sauces are made with oil.
I don't get to eat rice noodles or fried tofu.
Also, I would like to get to eat real hummus with tahini instead of the special kind I have to make that is just mashed seasoned chickpeas, and I'd like to eat it on a fluffy Italian baguette dipped in truffle oil instead of eating it on homemade oil-free oat flatbread.
But these subtle substitutions for my favorites are supposed to keep me from becoming diabetic, so I guess it's worth it. I'm getting used to it. At least most of what I like has some kind of replacement that isn't off limits.
It's not so much about calories but about a very specific eating plan to fight insulin resistance. If I were allowed to have it on this plan, I would love a nice hearty pan crust vegan pizza with oily sun dried tomatoes and artichokes on it, drizzled in garlic flavored olive oil.
Also, I would eat tofu every day in massive amounts.
I would order falafel and get all of the fancy sauces.
I would eat a veggie pita filled with deep fried seitan strips.
I would eat Pho Chay with fried tofu and extra rice noodles.
But I can't have oil, and I can't have the good kind of pizza crust, so I have to make my pizza with an oat based crust, no added oil, topped with plain roasted veggies. It's not quite as nice, but it's okay.
Tofu is too high in naturally occurring oil, so I can only eat a little at a time, and not every day.
Falafel and the seitan strips are fried and the best sauces are made with oil.
I don't get to eat rice noodles or fried tofu.
Also, I would like to get to eat real hummus with tahini instead of the special kind I have to make that is just mashed seasoned chickpeas, and I'd like to eat it on a fluffy Italian baguette dipped in truffle oil instead of eating it on homemade oil-free oat flatbread.
But these subtle substitutions for my favorites are supposed to keep me from becoming diabetic, so I guess it's worth it. I'm getting used to it. At least most of what I like has some kind of replacement that isn't off limits.
Hi Snail - I am curious, I thought consuming oil helps to modify insulin resistance. I understand some oils (soybean, corn, cottonseed, rapeseed, etc., ) are not good for anyone really and 'frying'/cooking part isn't good for sure. So, I understand you wanting to stay away from prepared items using them. I can appreciate you wanting to not consume white bread/crust too(floured products). But, couldn't you prepare your own dishes you listed, but with oils/sauces (olive oil/coconut oil you can consume? Along with modifying the foods you use them with? (sprouted breads/no flour breads) Plus, I thought tofu/legumes might be 'good' items for a diabetic? I too thought tahini/hummus would be a good choice for you?
Sorry - I don't know too much about diabetes - insulin resistance. Forgive my ignorance, but your post got me wondering all these things!🤔🤣
I marinated and smoked some tempeh yesterday. It's really good, and if it didn't have calories, I'd make a few pounds and have me a feast.
The cucumbers have almost no calories, so I can feast on those as much as I like. Sliced and sprinkled with salt and vinegar then chilled an hour or so. Still delicious even though it's almost no calories.
I marinated and smoked some tempeh yesterday. It's really good, and if it didn't have calories, I'd make a few pounds and have me a feast.
The cucumbers have almost no calories, so I can feast on those as much as I like. Sliced and sprinkled with salt and vinegar then chilled an hour or so. Still delicious even though it's almost no calories.
In addition to some hunks of meat,
<snip>
I marinated and smoked some tempeh yesterday. It's really good, and if it didn't have calories, I'd make a few pounds and have me a feast.
I love Tempeh!!! Yummmm!
I thought it would turn out ok, and I underestimated. It was really good. I will make it again. I think I left it on the smoke 90 to 120 minutes. I had only planned about an hour, but it was pretty cool in there. Next time I will steam it first before I marinade it. I think it will make it moister, and I think it will get it to soak up the lemony, sesame, garlicky, and spicy marinade.
I've never tried tempeh. Is it something I should be craving? Am I missing out?
Missing out? Maybe. I like it. Some people might not. On its own, it can be bland. Some people don't like beets; I love them, too. It's a fermented soy product. The fermentation allegedly eliminates phytoestrogens that are found in soy products like tofu and soy milk. The beans are briefly cooked and then inoculated with a culture of a Rhizopus fungus. The fermentation makes the tempeh form a cake that holds together, and it makes the soybeans more digestable. It's a good plant source of protein. It takes on other flavors. In the winter, I cube it, marinate it briefly, and roast it in a convection oven when I roast vegetables. You can also stir fry it, and a popular dish I see at some local restaurants is a spicy version stir fried with vegetables and goes under various names. Look up "Sesame tempeh" for recipe ideas.
I am fortunate that a major manufacturer of soy foods is about an hour from where I live. They make tofu and tempeh. Sometimes I buy their multi-grain tempeh that also has brown rice and millet in addition to soy. They also make an "Italiano" version that is the multigrain version with added herbs and spices and is more "ready to eat" or "ready to cook."
My birthday was last week, and my husband tried to make me a cake using the recipe my mom always made for my birthday when I was a kid. Unfortunately, he forgot to add the buttermilk, meaning the end result was dry, didn't have the depth of flavor, and fell apart when he took it out of the pan. I've been craving it made right ever since. I'm tempted to make it myself, but I don't need all those calories and sugar.
Replies
I swear you and I are twins. Your last pictures made my mouth water but then, most of your pictures do.
Also, I would eat tofu every day in massive amounts.
I would order falafel and get all of the fancy sauces.
I would eat a veggie pita filled with deep fried seitan strips.
I would eat Pho Chay with fried tofu and extra rice noodles.
But I can't have oil, and I can't have the good kind of pizza crust, so I have to make my pizza with an oat based crust, no added oil, topped with plain roasted veggies. It's not quite as nice, but it's okay.
Tofu is too high in naturally occurring oil, so I can only eat a little at a time, and not every day.
Falafel and the seitan strips are fried and the best sauces are made with oil.
I don't get to eat rice noodles or fried tofu.
Also, I would like to get to eat real hummus with tahini instead of the special kind I have to make that is just mashed seasoned chickpeas, and I'd like to eat it on a fluffy Italian baguette dipped in truffle oil instead of eating it on homemade oil-free oat flatbread.
But these subtle substitutions for my favorites are supposed to keep me from becoming diabetic, so I guess it's worth it. I'm getting used to it. At least most of what I like has some kind of replacement that isn't off limits.
Hi Snail - I am curious, I thought consuming oil helps to modify insulin resistance. I understand some oils (soybean, corn, cottonseed, rapeseed, etc., ) are not good for anyone really and 'frying'/cooking part isn't good for sure. So, I understand you wanting to stay away from prepared items using them. I can appreciate you wanting to not consume white bread/crust too(floured products). But, couldn't you prepare your own dishes you listed, but with oils/sauces (olive oil/coconut oil you can consume? Along with modifying the foods you use them with? (sprouted breads/no flour breads) Plus, I thought tofu/legumes might be 'good' items for a diabetic? I too thought tahini/hummus would be a good choice for you?
Sorry - I don't know too much about diabetes - insulin resistance. Forgive my ignorance, but your post got me wondering all these things!🤔🤣
I never really crave donuts, but all of a sudden I really want a jelly filled sugar donut
I, unfortunately, will never say no to a donut but Ms Front and Center there is the only kind I seek out on my own.
Probably why I like the Little Debbies and Mrs Freshley's less calorie donut sticks.
I marinated and smoked some tempeh yesterday. It's really good, and if it didn't have calories, I'd make a few pounds and have me a feast.
The cucumbers have almost no calories, so I can feast on those as much as I like. Sliced and sprinkled with salt and vinegar then chilled an hour or so. Still delicious even though it's almost no calories.
I love Tempeh!!! Yummmm!
So my birthday is August 5. Can you send that in vegan version before then? 😂
Funny, I never crave doughnuts either.... random!
I've never tried tempeh. Is it something I should be craving? Am I missing out?
I thought it would turn out ok, and I underestimated. It was really good. I will make it again. I think I left it on the smoke 90 to 120 minutes. I had only planned about an hour, but it was pretty cool in there. Next time I will steam it first before I marinade it. I think it will make it moister, and I think it will get it to soak up the lemony, sesame, garlicky, and spicy marinade.
Missing out? Maybe. I like it. Some people might not. On its own, it can be bland. Some people don't like beets; I love them, too. It's a fermented soy product. The fermentation allegedly eliminates phytoestrogens that are found in soy products like tofu and soy milk. The beans are briefly cooked and then inoculated with a culture of a Rhizopus fungus. The fermentation makes the tempeh form a cake that holds together, and it makes the soybeans more digestable. It's a good plant source of protein. It takes on other flavors. In the winter, I cube it, marinate it briefly, and roast it in a convection oven when I roast vegetables. You can also stir fry it, and a popular dish I see at some local restaurants is a spicy version stir fried with vegetables and goes under various names. Look up "Sesame tempeh" for recipe ideas.
I am fortunate that a major manufacturer of soy foods is about an hour from where I live. They make tofu and tempeh. Sometimes I buy their multi-grain tempeh that also has brown rice and millet in addition to soy. They also make an "Italiano" version that is the multigrain version with added herbs and spices and is more "ready to eat" or "ready to cook."
My birthday was last week, and my husband tried to make me a cake using the recipe my mom always made for my birthday when I was a kid. Unfortunately, he forgot to add the buttermilk, meaning the end result was dry, didn't have the depth of flavor, and fell apart when he took it out of the pan. I've been craving it made right ever since. I'm tempted to make it myself, but I don't need all those calories and sugar.
mmmmmm that melted butter