Any other Vegetarians on here?

Vegan/vegetarian here!!!! My diary is open as well.

And please add me, other vegetarians! I could definitely use veggie friends with open diaries as well to help keep me honest.

Vegan and diary open as well

I am any vegetarian friend can add Me!!

Not vegetarian, but I eat many meatless meals.

My favorite tofu dish is tofu with spor icy peanut sauce, usually with bell peppers, spring onions (both either raw or stir-fried) and/or cucumbers (raw). I serve it over whatever kind of noodles I have on hand, and you could put it on whatever kind of gluten-free noodles you have on hand. Buckwheat noodles (not actually wheat, so gluten-free), rice noodles, or cellophane noodles (made from beans) would all fit the Asian flavor profile. (I've been making spicy peanut sauce for about 30 years, so it's been a long time since I used a recipe. I'm sure you could google one. I just mix peanut butter, soy sauce, red rice or red wine or malt vinegar, and hot (chili) oil (or tabasco if I'm out of hot oil). You can also add a little sugar, especially if you use a no-sugar-added peanut butter.

Here are a couple of other vegetarian recipes that seem to fit your dietary restrictions, or are easily adaptable to them. I'm sorry for the lack of measurements or the imprecision in some places -- I made these up, and when I cook this way, I just do things to preferred taste and texture -- obviously I measure for logging purposes, but



Smoked Almond Hummus Tacos

To make the "almond hummus":


Red kidney beans cooked until tender, flavored with a bay leaf (220 g drained weight -- you could use an equivalent amount of canned beans)

Smoked almond butter (2.2 oz, or about 62 g) -- if you can't find it in the store, just process 62 g of smoked almonds until they become nut butter -- do that before combining with the beans and other ingredients

5 cloves garlic, chopped and sauteed slightly in olive oil to take the raw edge off

2 tsp. oil (I generally use olive oil, but you might prefer a more neutral flavored oil, or obviously a nut oil would work well)

1 tsp. chipotle Tabasco sauce (or any vinegar and chili-based hot sauce, plus some ground chipotle if you can find it in your spice aisle)



Run all ingredients through food processor, leaving just a little chunky.

Spoon into heated crunchy taco shells or soft corn tortillas, dust with smoked paprika, and top with shredded cabbage. You could also use the hummus as a dip or spread on a sandwich or toast or crackers.


I logged 3 tacos for 475 calories, but I'm not sure how much of the hummus mixture I used -- it seems like it was about 1/3 of the above recipe spread across the three tacos, so there would have been a lot of leftovers if only serving one.




Chiles Rellenos

Roast some largish chili peppers (I usually use poblano or Hatch).

Stuff them with a mixture of cooked quinoa or rice (I generally use bulgur, but that's obviously out for you, because of the gluten), canned pumpkin, and roasted pumpkin seeds (pepitas).

Dip the stuffed peppers in a little egg white (you said you don't mind egg in things, but if you'd prefer, you could substitute a liquid dairy or non-dairy substitute, such as milk, buttermilk, unsweetened almond milk, etc.) and dredge them in a mixture of cornmeal or other gluten-free flour/meal, salt, and cumin. Fry them in oil (I would use corn oil here, but it's not vital, so long as what you use doesn't have a low smoking point), top them with a spicy tomato sauce (I used a jarred fra diavolo-style sauce) and a little shredded cheese (cheddar and jack are both good choices), and heat in the oven or microwave until the tomato sauce is hot and the cheese is melting.

I logged two stuffed peppers, sauce, and cheese at about 500 calories, 12 grams of fiber, and 18 grams of protein, but making it with quinoa would likely boost the protein. As would being more generous with the cheese.