Ya. Probably. I certainly don’t know all my cheeses.
So provolone could be used on pizza perhaps. I’ll keep that in mind. Don’t they have milk in them?
Transitioning to Veganism/Vegetarianism
- Thread starter Keesha
- Start date
So provolone could be used on pizza perhaps. I’ll keep that in mind. Don’t they have milk in them?
treeguy64
Hari Om, y'all!
- Location
- Austin, TX.
I use Natural Grocers, Whole Foods, HEB, International Foods, 99 Ranch, Sprouts.A slice of provolone ? Interesting. I thought provolone was more like a creamed cheese. Vegan sour cream? I should have looked for that when I went to the huge health food store yesterday.
From your food suggestions, I gather that you have a selection of stores that cater to your preferences. That’s one thing I’m very thankful for. While we have a small local health food store, we have two large health foods stores about 1/2 an hour away. They have a large variety of items.
Plus I really appreciate using fresh herbs. Luckily it’s the season for growing our own herbs but I think this winter I’m going to try and grow some in my greenhouse. I’ve got a portable shelf greenhouse which fits in my large greenhouse that might work.
Fresh Cilantro year round would be nice.
Thanks treeguy
I am concerned about the grocery stores that are present in any town Janet and I may move to.
Woodland Park, CO., has a Natural Grocers, so I'll probably be fine. There's a Whole Foods in Colorado Springs. Cool.
treeguy64
Hari Om, y'all!
- Location
- Austin, TX.
StarSong
Awkward is my Superpower
- Location
- Sunny Southern California ♥
Hubby & I went cold turkey (so to speak) from omnivores that were heavy on the meats and cheeses to full vegan/plant based in under a week. We were inspired by the movie Vegucated, which we watched for no particular reason - it happened to be on Netflix and looked interesting. Intrigued, we then watched Forks Over Knives, which was also available on Netflix. That one sealed the deal.
In no particular order, our motivations have been our physical health, animal cruelty issues, and the terrible destruction of our planet caused by the raising, housing, feeding, disposal of waste matter, slaughtering, etc., of livestock. (How could anyone could work in a livestock processing plant? I'd cry or throw up every day. Probably both.)
My everyday diet is Whole Food Plant Based. I'll rarely eat a little fish - perhaps once every three months. And I do eat some cheese and butter over the holidays, but less every year. My body doesn't manage dairy very well anymore. Each year I figure out how to convert more cookie recipes to non-dairy versions, which is trickier it appears on the surface.
We lost weight moving to WFPB, our numbers are better, and we feel healthier. One son & DIL are strict vegans, our daughter and her family are moving toward vegetarianism and our other son is a keto eater. Each of us has to find our own pathway.
Much as I embrace this way of eating, I can't claim a tan-like glow (requires A LOT of beta carotene and is generally considered a signal to cut back on the carrots), or that my skin is clearer, my hair shinier, my tastebuds have changed, or most other things on the list in post #1.
Weight loss was a definite plus for me. Lost 20-25 lbs and hubby took off 40 .
After the first week, none of negative effects hit me either. Well, other than being hungry more often, but I don't see that as a bad thing. I LIKE to eat, so getting to snack between meals makes me happy.
By the way, @treeguy64 is a wealth of great information on vegan cooking. Although I was pretty deep into WFPB foods by the time we met on these boards, I've sure learned a lot from him. He's been so generous about taking time to explain cooking techniques, offering flexible recipes that use up what's in your fridge or pantry, and providing lots of encouragement.
Please let us know how you're doing on this, @Keesha!
In no particular order, our motivations have been our physical health, animal cruelty issues, and the terrible destruction of our planet caused by the raising, housing, feeding, disposal of waste matter, slaughtering, etc., of livestock. (How could anyone could work in a livestock processing plant? I'd cry or throw up every day. Probably both.)
My everyday diet is Whole Food Plant Based. I'll rarely eat a little fish - perhaps once every three months. And I do eat some cheese and butter over the holidays, but less every year. My body doesn't manage dairy very well anymore. Each year I figure out how to convert more cookie recipes to non-dairy versions, which is trickier it appears on the surface.
We lost weight moving to WFPB, our numbers are better, and we feel healthier. One son & DIL are strict vegans, our daughter and her family are moving toward vegetarianism and our other son is a keto eater. Each of us has to find our own pathway.
Much as I embrace this way of eating, I can't claim a tan-like glow (requires A LOT of beta carotene and is generally considered a signal to cut back on the carrots), or that my skin is clearer, my hair shinier, my tastebuds have changed, or most other things on the list in post #1.
Weight loss was a definite plus for me. Lost 20-25 lbs and hubby took off 40 .
After the first week, none of negative effects hit me either. Well, other than being hungry more often, but I don't see that as a bad thing. I LIKE to eat, so getting to snack between meals makes me happy.
By the way, @treeguy64 is a wealth of great information on vegan cooking. Although I was pretty deep into WFPB foods by the time we met on these boards, I've sure learned a lot from him. He's been so generous about taking time to explain cooking techniques, offering flexible recipes that use up what's in your fridge or pantry, and providing lots of encouragement.
Please let us know how you're doing on this, @Keesha!
If I lived alone I’d probably be vegetarian. My mans favourite food is meat. Every meal revolves around meat and if there’s no meat in it he doesn’t want it. For most of our relationship, I’ve been the cook so changing my diet has a huge impact on my significant other and there’s no way he wants to change but that’s ok with me.
If I lived on my own I’d probably have become vegan decades ago. Friends of mine went to New Zealand and the only work they could find was at a slaughterhouse. They came back much thinner and strict vegetarians. They said that most people would be vegetarian in they knew what was done to animals before it gets served on a plate and while this IS a big part of why many don’t eat meat, I’d prefer not to get into too much detail about this. Animal cruelty is VERY disturbing.
My main reason is for health benefits and so I no longer have to cook meat. I’d really like learn how to cook vegan meals and I don’t think it’s going to be difficult because most of my meals ARE meatless. I eat a lot of salads, stir fry’s, and pasta dishes which are meatless. My body doesn’t digest dairy well which is why I eat cashew ice cream but I do have small amounts of cheese now and again.
Luckily the new store I’ve been going to has the nicest selection of imitation cheeses if there’s a recipe that truly requires it.
The list made of possible benefits was taken from the link given since I’ve never actually been vegetarian for more than a week or two at a time. My main plan of action is to just stop eating meat which I know I can do. Eliminating eggs will take some getting used to but I’m not suppose to eat lecithin and eggs contain a large amount.
It’s only been a day so far but I’m looking forward to making my own gluten free, vegan pizzas, burritos, chillies, soups and possibly flat breads requiring no yeast.
Treeguy is definitely the most educated on this topic that I know of so I was hoping he’d pitch in but I was also hoping you would too Starsong. The thread wasn’t made to try and convert anyone or guilt anyone out about their own personal food preferences. I hope it becomes a reference page to help others who might be interested.
If I lived on my own I’d probably have become vegan decades ago. Friends of mine went to New Zealand and the only work they could find was at a slaughterhouse. They came back much thinner and strict vegetarians. They said that most people would be vegetarian in they knew what was done to animals before it gets served on a plate and while this IS a big part of why many don’t eat meat, I’d prefer not to get into too much detail about this. Animal cruelty is VERY disturbing.
My main reason is for health benefits and so I no longer have to cook meat. I’d really like learn how to cook vegan meals and I don’t think it’s going to be difficult because most of my meals ARE meatless. I eat a lot of salads, stir fry’s, and pasta dishes which are meatless. My body doesn’t digest dairy well which is why I eat cashew ice cream but I do have small amounts of cheese now and again.
Luckily the new store I’ve been going to has the nicest selection of imitation cheeses if there’s a recipe that truly requires it.
The list made of possible benefits was taken from the link given since I’ve never actually been vegetarian for more than a week or two at a time. My main plan of action is to just stop eating meat which I know I can do. Eliminating eggs will take some getting used to but I’m not suppose to eat lecithin and eggs contain a large amount.
It’s only been a day so far but I’m looking forward to making my own gluten free, vegan pizzas, burritos, chillies, soups and possibly flat breads requiring no yeast.
Treeguy is definitely the most educated on this topic that I know of so I was hoping he’d pitch in but I was also hoping you would too Starsong. The thread wasn’t made to try and convert anyone or guilt anyone out about their own personal food preferences. I hope it becomes a reference page to help others who might be interested.
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Marie5656
SF VIP
- Location
- Batavia, NY
I can appreciate eating a vegan/vegetarian diet. It is so much healthier. I find that now that I am only responsible for myself as far as food buying and meal prep, my style has changed. I eat much more grains, fresh and frozen vegies and fruits. I am aware of ingredients, fats, etc.
I will have to say, I will never completely eliminate meat from my diet (please no negative response to this. My choice) but I eat much less of it.
I will have to say, I will never completely eliminate meat from my diet (please no negative response to this. My choice) but I eat much less of it.
MarciKS
Dust Bunny Whisperer
I don't eat as much as I used to. I actually like a lot of things without meat anymore.
No I haven’t tried any vegan mayo. I usually use Hellman’s Real Mayo. All pasta is vegan. It’s the sauce that’s either got meat in it or not but recently I have been eating lots of zuchinni noodles. I’ve got one of those noodle makers that are as much fun to make as they are to eat. I cut the noodles so they aren’t endless. Spaghetti squash is great.
What type of sauce do you use?
MarciKS
Dust Bunny Whisperer
I usually look for something vegetarian in a jar unless doing homemade which I haven't done in ages. I add my tofu to it.No I haven’t tried any vegan mayo. I usually use Hellman’s Real Mayo. All pasta is vegan. It’s the sauce that’s either got meat in it or not but recently I have been eating lots of zuchinni noodles. I’ve got one of those noodle makers that are as much fun to make as they are to eat. I cut the noodles so they aren’t endless. Spaghetti squash is great.
What type of sauce do you use?
StarSong
Awkward is my Superpower
- Location
- Sunny Southern California ♥
Most commercial pasta contains eggs, so it isn't strictly vegan. In a practical sense, some things aren't worth splitting hairs over, and this is often one that I let slide right on by.No I haven’t tried any vegan mayo. I usually use Hellman’s Real Mayo. All pasta is vegan. It’s the sauce that’s either got meat in it or not but recently I have been eating lots of zuchinni noodles. I’ve got one of those noodle makers that are as much fun to make as they are to eat. I cut the noodles so they aren’t endless. Spaghetti squash is great.
What type of sauce do you use?
I've found that WFPB eating falls under that category of the pursuit of perfection being the enemy of good enough. IMHO, If you're 95% vegan, the animals will thank you, your planet will thank you, and your body will thank you. Over the course of a year, my calorie intake is probably 98% plant based, allowing myself the flexibility of occasional real cheese, butter or egg whites makes this doable and keeps me from feeling deprived.
(WFPB eating isn't a marriage - I didn't stand before God and my relatives and swear unwavering fidelity to it.)
As for sauces, besides meatless tomato sauce, I like a little vegan butter and a sprinkle of vegan parm over hot pasta, sometimes adding defrosted, uncooked peas - they taste like little bursts of sunshine! Another favorite is (shrimp-less) scampi sauce with cubes of tofu.
Mostly though, when it comes to pasta I just make up a batch and refrigerate it. It's great here and there, punching up other dishes. I put some in soups (just before eating so it stays al dente), salads, and wherever else the spirit leads me.
Right now I'm on a Greek salad kick. Romaine, kalamata olives, (vegan) feta, fresh tomatoes, Persian cucumbers, red onion, and a starch (garbanzo beans or rice or pasta), dressing and oregano. Soooo good.
Yes you’re right. I should have said vegetarian.
This is where I lack a lot of education and need the most help is in the hidden egg and dairy category which is why I purposely added vegetarianism in the title, otherwise I’d get down on myself. Since I eat gluten free pasta, all my pasta is egg free too and since I’ve been gluten free for so long I forget that most others aren’t. Perhaps this could work to my advantage.
Greek salad is awesome as is Caesar but then there’s the dairy thing. Most feta cheese has dairy in it as does Caesar dressing but I’ve found that feta cheese made from goats milk doesn’t affect me the same as regular feta cheese made from cows milk and Greek salad dressing is great with an olive oil vinaigrette. In fact many pasta dishes taste amazing with an olive oil dressing with sautéed vegetables and fresh herbs added. The Caesar salad dressing I’ll have to work on but I bet the new fresh food store I’m shopping at has a dairy free vegan version or I’ll learn to make my own.
Vegan Parmesan cheese? Even better. This is actually going to be much easier than I first realized. When I told my husband I was transitioning, the sheer panicked look or his face was like I just told him I’m dying of cancer or something but he got over it and will be supportive.
I’m actually enjoying the adventurous possibilities vegan eating offers and feel better about the transition already. It’s not just a change in diet ; it’s a change in lifestyle which I welcome with open arms. I think I’m going to head out to this new store and pick up some vegan cheeses because now I want a fresh Greek salad. It’s one of my favourites. Those crunchy red onions, olives, tomatoes, cucumber , red peppers, dried oregano with olive oil vinaigrette. I’ve got most things here already.
My latest vegan kick has been stir fry’s. I love those things but I’m starting to get stir fried out lately.
On to new discoveries. This is so exciting. Thanks for the tips and ideas Starsong. 
P.S. Just noticed you have vegan feta cheese. Good stuff. Now I know my store will most likely have it too. Luckily for me , I LOVE vegetables. ❤
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StarSong
Awkward is my Superpower
- Location
- Sunny Southern California ♥
@Keesha, it sounds like you've got a very reasonable plan sketched out. I, too, love veggies. Also fruits. My go-to breakfast is a stir fry. Every 3 days-ish, using 2 tsp of homemade chili oil, I saute onions, garlic, zucchini, snow peas, bell peppers, and sweet potatoes or carrots that I've partially softened in the MW. This wonderful melange stays in my fridge.
In the morning I portion some out into a frying pan, then add brown rice and tofu (both of which I make up in advance), shredded cabbage and/or shredded broccoli (again, prepped in advance), sliced mushrooms, bok choy, young napa cabbage, spinach or other greens, and whatever else is lurking in my vegetable drawer and strikes my fancy. A tablespoon of sweet and sour sauce or low sodium soy sauce and I'm good to go.
One of my go-to dinners when I can't think of anything else.... old fashioned oatmeal (the kind you cook for 5 minutes) with some unsweetened applesauce mixed in. I pour that over a big bowl of berries and cut-up fresh fruit. Top with cinnamon and a teaspoon of my go-to sweetener (half sugar, half stevia). Really delicious, filling and good for the body.
In the morning I portion some out into a frying pan, then add brown rice and tofu (both of which I make up in advance), shredded cabbage and/or shredded broccoli (again, prepped in advance), sliced mushrooms, bok choy, young napa cabbage, spinach or other greens, and whatever else is lurking in my vegetable drawer and strikes my fancy. A tablespoon of sweet and sour sauce or low sodium soy sauce and I'm good to go.
One of my go-to dinners when I can't think of anything else.... old fashioned oatmeal (the kind you cook for 5 minutes) with some unsweetened applesauce mixed in. I pour that over a big bowl of berries and cut-up fresh fruit. Top with cinnamon and a teaspoon of my go-to sweetener (half sugar, half stevia). Really delicious, filling and good for the body.
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@StarSong
Your stir fry sounds delicious. It would seem like you add the rice and tofu into the stir fry and cook it all at once similar to a Chinese rice minus the tofu. That’s interesting. It’s great that you have this first thing in the morning. It’s filled with nutrition. Stir fry’s really need to be eaten fresh. Reheating a stir fry isn’t the same. Vegetables aren’t as crisp and it’s often somewhat soggy. I’ve got to use gluten free sauces and I’m not too fond of soy sauce so use a spicy peanut sauce as well as olive oil & sesame oil.
It’s a great combination that works for me. Besides the gf stuff sort of sucks. Love snow peas, mini corn cobs & water chestnuts in stir fry’s for added crunchiness .
There’s nothing like slow cooked steel cut oats cooked with apples and cranberries with a dash of cinnamon. I prefer the longer cooking ones but unfortunately it’s uncertain whether oats are gluten free. Some people can eat them and some people can’t. I’m one who can’t so I’ll probably substitute quinoa. It’s not the same but it can be quite tasty depending how it’s made.
So thanks for reminding me how much I like Greek salad. Later this afternoon I went to my new whole food store and picked up some cheeses, some vegan caesar salad dressing, red onions, romaine lettuce and vegan sour cream. I’m already craving nachos.
Anyway I made Greek salad for dinner tonight. I couldn’t find any vegan feta cheese but did find feta cheese made from sheep’s milk and it tasted great. There was no bloating. Since I don’t much fancy black olives I used green ones. I’ve got those jumbo ones but they have pips in them.
The vinegarette was made from olive oil, balsamic vinegar, thyme, oregano, a pinch of mustard powder and black pepper. After adding the dressing I added the dried oregano. Heavenly.
Some time soon I’m going to made a gluten free pizza crust and after it’s cooked add homemade pesto sauce and vegan provolone cheese.
Now I’m looking forward to Caesar salad made with vegan Caesar dressing along with homemade gf seasoned croutons and instead of Parmesan cheese , grated artisan goat cheese: a ripened firm cheese.
Planning meals and being extra conscious of what I’m eating is making me feel better already. My energy level is roaring, mental clarity improved and taste buds already livening up.
I figured out that the biggest change was when my husband started staying home 75% of the time. Not that I’m blaming him for throwing off my eating habits. For some reason I slacked off and started eating more of what he eats. I’ll stop there. At least I’ve noticed the reason why my eating & exercise habits changed and have made the needed adjustments for my own health and well being.
For sweeteners I use Truvia stevia since it has no after taste and taste better than pure sugar. Pure maple syrup made by Mennonites, unpasteurized honey and organic blue agave syrup.
Note: I’ve cut out all regular candies and don’t crave them.
Your stir fry sounds delicious. It would seem like you add the rice and tofu into the stir fry and cook it all at once similar to a Chinese rice minus the tofu. That’s interesting. It’s great that you have this first thing in the morning. It’s filled with nutrition. Stir fry’s really need to be eaten fresh. Reheating a stir fry isn’t the same. Vegetables aren’t as crisp and it’s often somewhat soggy. I’ve got to use gluten free sauces and I’m not too fond of soy sauce so use a spicy peanut sauce as well as olive oil & sesame oil.
It’s a great combination that works for me. Besides the gf stuff sort of sucks. Love snow peas, mini corn cobs & water chestnuts in stir fry’s for added crunchiness .
There’s nothing like slow cooked steel cut oats cooked with apples and cranberries with a dash of cinnamon. I prefer the longer cooking ones but unfortunately it’s uncertain whether oats are gluten free. Some people can eat them and some people can’t. I’m one who can’t so I’ll probably substitute quinoa. It’s not the same but it can be quite tasty depending how it’s made.
So thanks for reminding me how much I like Greek salad. Later this afternoon I went to my new whole food store and picked up some cheeses, some vegan caesar salad dressing, red onions, romaine lettuce and vegan sour cream. I’m already craving nachos.
Anyway I made Greek salad for dinner tonight. I couldn’t find any vegan feta cheese but did find feta cheese made from sheep’s milk and it tasted great. There was no bloating. Since I don’t much fancy black olives I used green ones. I’ve got those jumbo ones but they have pips in them.
The vinegarette was made from olive oil, balsamic vinegar, thyme, oregano, a pinch of mustard powder and black pepper. After adding the dressing I added the dried oregano. Heavenly.
Some time soon I’m going to made a gluten free pizza crust and after it’s cooked add homemade pesto sauce and vegan provolone cheese.
Now I’m looking forward to Caesar salad made with vegan Caesar dressing along with homemade gf seasoned croutons and instead of Parmesan cheese , grated artisan goat cheese: a ripened firm cheese.
Planning meals and being extra conscious of what I’m eating is making me feel better already. My energy level is roaring, mental clarity improved and taste buds already livening up.
I figured out that the biggest change was when my husband started staying home 75% of the time. Not that I’m blaming him for throwing off my eating habits. For some reason I slacked off and started eating more of what he eats. I’ll stop there. At least I’ve noticed the reason why my eating & exercise habits changed and have made the needed adjustments for my own health and well being.
For sweeteners I use Truvia stevia since it has no after taste and taste better than pure sugar. Pure maple syrup made by Mennonites, unpasteurized honey and organic blue agave syrup.
Note: I’ve cut out all regular candies and don’t crave them.
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Happyflowerlady
Vagabond Flowerchild
- Location
- Northern Alabama
I signed up for a produce delivery service called Misfits Market. They source organic and non-GMO fruits and veggies direct from the farmers and send them to you fresh. It is produce that has a blemish or unusual shape and can’t be sold in grocery stores, but is fresh and all organic, and naturally grown; so really healthy stuff.
My first one arrived today, and it had a great variety of fruits and veggies , so for dinner tonight, I am having a fresh smoothie with carrots and kale, pineapple and mango. It was easy healthy, and delicious !
Here is everything that came in my box ....... over 20 lbs of produce !
My first one arrived today, and it had a great variety of fruits and veggies , so for dinner tonight, I am having a fresh smoothie with carrots and kale, pineapple and mango. It was easy healthy, and delicious !
Here is everything that came in my box ....... over 20 lbs of produce !
Thank you @Keesha for this thread and all who have contributed. The support here of the vegan/veggie lifestyle is giving me new incentive to go back to it. I, all too well, know the horrors of the meat industry and have been an animal champion for many years. I was vegetarian for 10 years and don't even know why I went away from it but I am going to start my way back to a vegetarian way.
I eat lots of meat alternatives already but would like to learn more recipes and new ideas on it. I so appreciate this thread!
🐿
I eat lots of meat alternatives already but would like to learn more recipes and new ideas on it. I so appreciate this thread!
🐿
Kadee
SF VIP
- Location
- Adelaide city
I’m not even sure if we have a recipe section on this forum ,I’d love a few hints on vegetarian cooking I’ve tried in the past however I don’t like tofu I’ve tried cooking it and I reckon chewing my socks would taste better than that
I’ve bought vegetarian “meat “ it’s way to salty for my tastes ( Our diet consists of mostly food bought fresh and cooked at home ) No foods like Ham /bacon/ preserved type foods like them.I cook a small batch of barley from time to time and mix it with veggies we are having for tea.and sometimes I’ll just have veggies and make an instant sauce to have with them.
I’ve also made chick pea patties which I like.
I don’t think I’d ever give meat away altogether.
Thanks in advance @treeguy64
Thanks for your ideas as well @Keesha your choices in food sound delicious
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treeguy64
Hari Om, y'all!
- Location
- Austin, TX.
Today - - -
Breakfast: Two, homemade (no)eggrolls, two, store-bought, canned dolmas, slice of garlic bread, vitamins, water.
Lunch: Homemade, Asian-style soup: Bok Choy, mungbean sprouts, thin-sliced, baked tofu, toasted sesame oil, low-sodium soysauce, crispy onions topping (natural bag snack HEB), vitamins.
Dinner: Rice noodles with charred corn, homemade white chocolate/macadamia nut, low-gluten (spelt) cookies.
Nighttime vitamins
Keep in mind that vegetarian versions of animal flesh products do not have to be salty, at all, if you make them yourself. Seitan, tempeh and baked, very firm tofu, sold in Asian markets, all lend themselves to mock meat dishes, and you control the amount of salt you use. I use zero, most often.
Breakfast: Two, homemade (no)eggrolls, two, store-bought, canned dolmas, slice of garlic bread, vitamins, water.
Lunch: Homemade, Asian-style soup: Bok Choy, mungbean sprouts, thin-sliced, baked tofu, toasted sesame oil, low-sodium soysauce, crispy onions topping (natural bag snack HEB), vitamins.
Dinner: Rice noodles with charred corn, homemade white chocolate/macadamia nut, low-gluten (spelt) cookies.
Nighttime vitamins
Please see my hints for preparing tofu, properly, elsewhere on this site. Those who make very negative comments about it, have failed to learn how to properly prepare it.I’m not even sure if we have a recipe section on this forum ,I’d love a few hints on vegetarian cooking I’ve tried in the past however I don’t like tofu I’ve tried cooking it and I reckon chewing my socks would taste better than that
I cook a small batch of barley from time to time and mix it with veggies we are having for tea.and sometimes I’ll just have veggies and make an instant sauce to have with them.
I’ve also made chick pea patties which I like.
I don’t think I’d ever give meat away altogether.
Thanks in advance @treeguy64
Thanks for your ideas as well @Keesha your choices in food sound delicious
Keep in mind that vegetarian versions of animal flesh products do not have to be salty, at all, if you make them yourself. Seitan, tempeh and baked, very firm tofu, sold in Asian markets, all lend themselves to mock meat dishes, and you control the amount of salt you use. I use zero, most often.
Marie5656
SF VIP
- Location
- Batavia, NY
I am definately enjoying the conversation and food tips. As I said before, I still eat some meat, but want to add more recipes packed with vegies and stuff.
@Happyflowerlady so, you like Misfits? I have heard of it, and did look over the website. Do you get to choose which vegies are in your box, or do you get what they send?
@Happyflowerlady so, you like Misfits? I have heard of it, and did look over the website. Do you get to choose which vegies are in your box, or do you get what they send?
Kadee
SF VIP
- Location
- Adelaide city
I have to agree with you about my negative comments about tofu. @treeguy64
I have tasted while eating out at a small vegetarian shop ( where I live ) and at a cafe , however who ever cooked it obliviously needed cooking lessons just like me when it comes to tofu ( it was hard and dry )
I wish I could taste it somewhere where it’s cooked as it should be as I like soy products
Happyflowerlady
Vagabond Flowerchild
- Location
- Northern Alabama
Misfits sends you a selection of whatever produce they have for that week, so you never know what you will be receiving. I was going to join before, but put it off, and then along came the hoarding, and I think everyone must have signed up, because I was on the waiting list for almost a month.
This is my first box, and it was impressive. You can choose between 2 sizes of boxes, and have a delivery every week or every 2 weeks.
If you want to have organic produce, I think this is a great idea, plus it keeps “non-beautiful, but edible” food from just being thrown away and wasting good fruit and veggies.
Here is the website, and it explains everything about how it works.
https://www.misfitsmarket.com/
StarSong
Awkward is my Superpower
- Location
- Sunny Southern California ♥
Canned dolmas! Aren't you a genius, @treeguy64! I don't know why I haven't picked them up at Trader Joe's recently, but they're going on my list for next time!
I love soups and make them often. Sometimes I'll open a can of Progresso as a base, adding veggies, tofu, rice, whatever, turning it into more of a stew than a stew.
By the way, Tofutti's cream cheese is the very best vegan version I've had. Ditto their sour cream.
StarSong
Awkward is my Superpower
- Location
- Sunny Southern California ♥
My fridge is stocked with food components that I've made ahead. Like Flip Wilson's line, "When you're hot you're hot, when you're not you're not!", when I'm hungry I want to very, very soon. When I'm not hungry I'm not particularly interested in cooking.
That's why I always have tofu prepped and ready in the fridge, a melange of starter veggies (onions, garlic, summer squash, snap peas, bell peppers, carrots, etc.), and fruit that's easy to eat out of hand or already sliced and good to go.
Fresh bell peppers aren't always in my crisper, but there's a stock of mixed bell peppers in my freezer, which is what I use in my starter mixture. No, they're not wonderfully crisp, but they still contain lots of vitamins and good flavor. My freezer strategy is another example of giving up perfection for good enough. I'd mostly do without BPs if I didn't use frozen because fresh ones go south so quickly. My freezer is stocked with with green beans, peppers, broccoli, sliced green onions, cauliflower, mango chunks, out-of-season berries, cherries that I've pitted and halved, tomatoes from our garden, and more.
Oftentimes the fridge contains fresh versions of these fruits and veggies, but when it isn't there's there's no need for us to do without.
@treeguy64 loves to cook. I don't hate it, but I sure don't love it either. Prep work makes it easy to eat well when I'm hungry. Otherwise I'd be consuming a whole lot more PB & J or hummus on crackers and calling them a meal.
That's why I always have tofu prepped and ready in the fridge, a melange of starter veggies (onions, garlic, summer squash, snap peas, bell peppers, carrots, etc.), and fruit that's easy to eat out of hand or already sliced and good to go.
Fresh bell peppers aren't always in my crisper, but there's a stock of mixed bell peppers in my freezer, which is what I use in my starter mixture. No, they're not wonderfully crisp, but they still contain lots of vitamins and good flavor. My freezer strategy is another example of giving up perfection for good enough. I'd mostly do without BPs if I didn't use frozen because fresh ones go south so quickly. My freezer is stocked with with green beans, peppers, broccoli, sliced green onions, cauliflower, mango chunks, out-of-season berries, cherries that I've pitted and halved, tomatoes from our garden, and more.
Oftentimes the fridge contains fresh versions of these fruits and veggies, but when it isn't there's there's no need for us to do without.
@treeguy64 loves to cook. I don't hate it, but I sure don't love it either. Prep work makes it easy to eat well when I'm hungry. Otherwise I'd be consuming a whole lot more PB & J or hummus on crackers and calling them a meal.
Vegetarian Stir Fry
Ingredients :
Extra virgin olive oil
Sesame oil
Thai-style peanut sauce
Garlic, fennel root, celery , red pepper, broccoli, pea pods, mushrooms, water chestnuts , brussel sprouts, zuchinni, mini corn cobs.
Cook garlic in olive oil, add all other ingredients except for zucchini and sauté until cooked to your desire. I prefer crunchy vegetables so mine are only cooked for several minutes. Add sesame oil and peanut sauce
then zuchinni noodles and cook for 1 1/2 more minutes. Sprinkled with sesame seeds and fresh ground pepper.
Breakfast is either nothing or fresh fruit since I’m not hungry in the morning and prefer my morning walk on an empty stomach.
Note: the Thai style peanut sauce has no peanuts in it.
If I’m hungry later I’ll usually eat a couple of rice cakes with almond butter or sunflower seed butter.
Coffee: if I do drink coffee I add hazelnut or vanilla Silk Almond which is dairy and soy free.
It’s much richer than almond milk and is very cream like.
The rest of my liquids are usually water with ice.
Ingredients :
Extra virgin olive oil
Sesame oil
Thai-style peanut sauce
Garlic, fennel root, celery , red pepper, broccoli, pea pods, mushrooms, water chestnuts , brussel sprouts, zuchinni, mini corn cobs.
Cook garlic in olive oil, add all other ingredients except for zucchini and sauté until cooked to your desire. I prefer crunchy vegetables so mine are only cooked for several minutes. Add sesame oil and peanut sauce
then zuchinni noodles and cook for 1 1/2 more minutes. Sprinkled with sesame seeds and fresh ground pepper.
Breakfast is either nothing or fresh fruit since I’m not hungry in the morning and prefer my morning walk on an empty stomach.
Note: the Thai style peanut sauce has no peanuts in it.
If I’m hungry later I’ll usually eat a couple of rice cakes with almond butter or sunflower seed butter.
Coffee: if I do drink coffee I add hazelnut or vanilla Silk Almond which is dairy and soy free.
It’s much richer than almond milk and is very cream like.
The rest of my liquids are usually water with ice.