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1  COOKING / Vegetarian / Vegan / Re: Here's a request for you - gluten free vegetarian recipes on: August 20, 2008 10:59:35 PM

I had this escarole and bean dish over polenta this week for dinner and it's wonderful.

In fact, I'm sure bean/tofu/tempeh dishes are your friend.
2  COOKING / Vegetarian / Vegan / Re: Vegetarian/Vegan Sandwich List on: August 20, 2008 09:38:25 PM
Tomato, fresh basil leaf, and the best mozzarella that you can afford on a crusty roll with a little balsamic vinegar sprinkled on the bread....DELICIOUS.
3  COOKING / Vegetarian / Vegan / Re: Sooo, I guess I'm not a vegetable-type person on: August 19, 2008 10:48:25 PM
Someone made a good point about not liking veggies because they were from out of a can or frozen.  Canned veggies are metallic tasting and usually the texture is bad. 

When I moved out on my own, learning how to cook veggies properly helped SO much.  A lot of my family members over-cooked veggies into a grey, smelly blob (especially broccoli, brussels sprouts..that sort of thing).  Roasting root vegetables is easy and yummy.  Steaming is also really good and fast.  Dressings really help too.  Lemon juice and sesame seed oil or olive oil and different kinds of vinegar are awesome.   

There are cookbooks out there that deal specifically with how to cook veggies.  They're really informative!
4  KNITTING / Knitting: Completed Projects / Re: Back to School U Neck Vest on: June 30, 2008 07:54:20 PM
That looks so cute on you!  Good job.
5  COOKING / Vegetarian / Vegan / Re: ~*~*Reviews of Prepackaged Vegetarian and Vegan Foods*~*~ on: June 25, 2008 10:15:05 PM
I'm usually grossed out by faux deli meat, however, there's this company based out here in Seattle that's called Field Roast and you can find their products in some of the area grocery stores.  OMG, it's really, really good.  It doesn't taste like meat, but still has a nice texture and that nice umami flavor.  I like it in the rueben style with some Field Roast slices on rye with sauerkraut, swiss, and thousand island dressing.  I don't eat it very often, but when I do...sooooo good.

Um, there's some seitan based jerky called 'Primal Strips' that are tasty.  It's my vegetarian version of gas station food...it's great for car trips.

6  COOKING / Vegetarian / Vegan / Re: Peanut Butter cookies... alternative? on: June 24, 2008 09:23:07 PM
Sunflower seed butter is a little thicker than peanut butter (the stuff I eat anyway) but yeah, I think you could probably do a 1 to 1 sub. 

I'd do an online search for recipes, there's sure to be some 'sunbutter cookie recipe' out there.
7  COOKING / Vegetarian / Vegan / Re: Low-fat vegan spread? on: June 20, 2008 04:02:39 PM

Here's a breakfast tofu spread.  It DOES have peanut butter in it, but I think you could cut the fat by using low fat peanut butter or not using all six tablespoons. 

I have a tofu cookbook in one of my moving boxes and I recall a few spreads recipes that sound like they'd be good for breakfast.  If I find it, I'll let you know. 

Edit:  Here are two more I found.  The berry one sounds really good.

8  COOKING / Vegetarian / Vegan / Re: Veg(etari)an Marshmallows - particularly Agar-Agar on: June 17, 2008 05:26:00 PM
OK, I found this link on some vegan blog.
This company is based in NZ, but you can buy a vegan marshmallow kit and make your own at home!  She sells pre-made vegan marshmallows too.

This is what Angel Food lists as the ingredients:
Organic sugar, water, invert syrup, gelling agent (agar), modified starch, organic tapioca starch, emulsifiers (472b, 477), organic vanilla extract, sea salt.

I'm sort of interested to see if I can hack the vegan marshmallow recipe, so I did a quick search on those ingredients that I didn't recognize.

Invert syrup:  Here's the wiki article on it: http://en.wikipedia.org/wiki/Inverted_sugar_syrup  I'm thinking why it's used is because it helps keep the marshmallows moist and doesn't crystalize.

I know some vegan marshmallows you dust them with starch after you cut them (so they don't stick), but I know that it's also used as a thickener (like in pies/puddings/sauces).

A quick search about those numbered emulsifiers, I came up with this:

472b is an ester of lactic acid (which probably comes from sugar beets, if this is truly vegan) and 477 is Propane-1, 2-diol esters of fatty acids, propylene glycol esters of fatty acids (I don't know anything about this)

It's not in this ingredient list, but I've also seen bean gums and stuff like that too in other marshmallows.

Anyway, it seems that all these homemade marshmallows are failing is because they don't have extra stabilizers/emulsifiers like commercial vegan marshmallows. 
9  COOKING / Vegetarian / Vegan / Re: Tofu Marinades? on: June 17, 2008 04:54:55 PM
Jenemc, that sounds like tofu would get an awesome crust on it with your marinade.

Thank you for the ideas, folks.
10  COOKING / Vegetarian / Vegan / Re: what do you wish people told you before you became a vegetarian/vegan on: June 17, 2008 04:52:56 PM
Mind you, I'm lacto-ovo, but I agree with Brookem.  I honestly think the best vegetarian food is the stuff that was originally vegetarian (or almost at least if you tweak sauces/broth). (For instance, Indian food is frickin' amazing, along with a lot of Asian tofu dishes). A dish that has a ton of substitutes in it, I'm not a huge fan of. A veggie hot dog or faux chicken is good every now and then, but vegan cheese (IMO) is GROSS.  Besides, I don't know how great that stuff is for you anyway. Vegan/Vegetarian processed food is processed food.  And I think it helps to take food like tofu, soymilk, seitan, and tempeh on its own terms and not expect to turn it into something that tastes like meat.  I definitely love the fact that soy milk tastes nothing like cow milk and tofu/seitan/tempeh doesn't have the same texture as meat.
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