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  1. #11
    4x9 cascadeco's Avatar
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    Quote Originally Posted by ceecee View Post
    I love lentils. But they hate me, anything more than a spoonful.
    You have my condolences!
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  2. #12
    Let me count the ways Betty Blue's Avatar
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    I'm a vegetarian, but not a pulses type... they do not agree with me either.

    My husband made an awesome thai green vege curry tonight with basmati. It comes pretty close to restaurant standard and my fav food to eat out is thai red curry with tofu... so he is right on the money.

    You just need coconut milk, vegetables, green curry paste, tofu and seasoning. Oh and rice. There is a trick to cooking great rice, you may already know it. People have their own variations of perfect rice, I learnt form a Brazilian ESFJ friend and she still makes the best rice ever.
    "We knew he was someone who had a tragic flaw, that's where his greatness came from"

  3. #13
    Emperor/Dictator kyuuei's Avatar
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    Quote Originally Posted by cascadeco View Post
    To be honest I find just cooking an assortment of chopped veggies in a bit of olive oil, with garlic and basil, is delicious, esp served over pasta with some parmesan. I personally add some ham when I do this, and sometimes sundried tomatoes, but I'm sure it would be fine without. I find the small zucchini and yellow squash is really good doing this, and adding a lot of spinich is a must for me!

    I've also played around a lot with red lentils, just cooking them for a while. I'll often add some carrots and onion, and spinich at the very end, served over rice. I love putting a lot of ground coriander, some turmeric, some cayenne, some whole cumin seeds, and salt, in it, but I don't have precise measurements so it's really a matter of taste and what spice combos you think you'd like. So this prob isn't a good example but thought I'd share the lentil option.
    I use lentils to make a pretty awesome gravy as well.
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  4. #14
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    Oh yayyyyys. It's easy to flavor pasta or rice with veggie boullion, something like Not Chkn, or if you want to spring for packaged vegetable broth. It can also be added to the water when you're cooking beans or lentils - and easy way to start is to sautee onion and garlic, then add the water,broth or bouillon and pulses (dry bag is cheaper and easy to season)...then throw in some rosemary, or dill (two of my faves) or your favorite dry or fresh herbs of choice with salt and pepper. Easiest homemade veggie meal, and frozen or fresh vegetables can be added at the end if you want. Mix it up. One day with veggies, one day over rice, one day over "buttered potatoes" (can use vegan butter if preferred)...you can also add chili powder instead of fresh herbs, and use as taco filling, top with lettuce, tomatoes, avacado, and/or sour cream.


    It's possible to fix a pasta sauce from peanut butter, soy sauce, a squeeze of lemon or lime, and if you want, spice it up with cilantro or Sriracha. The pb gives you protein and iron.

    Oatmeal cooked with dry or frozen fruit and a handful of nuts, maybe sprinkle cinnamon, or sugar or stevia, and top with milk or soy milk.

    Firm tofu pressed and drained, sautéed all day or overnight in olive oil and soy sauce, thrown into stir fry veggies, or just broccoli, or kale, served with rice, or toasted whole grain bread.

    Firm tofu marinated just for like 20 minutes in BBQ sauce, olive oil, a splash of apple cider vinegar, and maybe garlic salt if you're feeling spicy, baked or pan fried and served in slices on a sandwich, perhaps with lettuce and tomato, and mayo or vegenaise.

    Bell peppers stuffed with cooked quinoa and chestnuts or almonds, perhaps with just salt and pepper, or your favorite spices, drizzled with olive oil and baked until toasty, wilting and slightly browned. Could potentially add stewed or fresh tomatoes to the quinoa stuffing. Quinoa is a complete protein, and the nuts just give you a very hearty vegetarian meal.

    For simple sweets, freeze and whip fruits like banana and strawberries in a blender to make "nice cream."

    Or slice a banana, coat lightly with ethically sourced cocoa powder, and mix with maple syrup until just the right consistency (enough to not choke on cocoa, but also not soupy). Do this for each person enjoying a snack or dessert.

    Baked potato served with sautéed mushrooms, a dab of A-1 sauce, and you can add sour cream/silken tofu.
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  5. #15
    [bento boxed] EJCC's Avatar
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    Butternut Squash and Spinach Lasagna (substitute the pasta for zucchini or something?)

    Peanut-Sesame Slaw with Soba Noodles - Cookie and Kate (I use soba, but this would also be really good with spiralized carrots and cucumbers)

    Recipe: Braised Coconut Spinach & Chickpeas with Lemon — Recipes from The Kitchn | The Kitchn (veggie curry served on top of a baked sweet potato!!)

    Cold Comfort | The Traveler's Lunchbox

    Acorn Squash with Kale and Sausage recipe | Epicurious.com

    our four forks - moroccan shepherd’s pie with sweet potato

    http://www.marthastewart.com/353816/tomato-cobbler (not healthy at all, but one of my favorite ways to showcase fresh tomatoes)

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    Healthy Mac and Cheese - Pinch of Yum (with zucchini noodles)

    Baked Eggs with Spinach and Tomatoes - Budget Bytes (goddamn amazing as an open-faced sandwich, but bread is optional -- I like substituting heirloom cherry tomatoes and sauteed kale)
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  6. #16
    Senior Member prplchknz's Avatar
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    I came up with a new pizza that's vegetarian. it's pita dough, roasted potatoes that have dill,parsely,lemon juice, olive oil, salt and pepper on them that have been sliced thin (not super thin) and pre roasted ten minutes, then tomatoes, garlic, feta, and parmasean and the sauce is olive oil. and its delicious if you put tzaki on it. (basically i had pita dough in the fridge and all this other stuff, it ended up being delicious) it's also delicious with out tzaki but that puts it over the top.
    In no likes experiment.

    that is all

    i dunno what else to say so
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  7. #17
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    I also forgot to mention on the peanut butter pasta sauce, you might want to add a spoonful or two of water, over low heat, so the pb won't be too thick.

    And you can make vegan sour cream at home, if you want it with the baked potato or soft tacos: silken tofu, salt, sugar (or stevia), lemon juice, olive oil and little vinegar. That way you don't have to spend more on a brand name.

    Always press the firm or extra firm tofu for the two tofu recipes.

  8. #18
    Senior Member ceecee's Avatar
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    Korean Pancake: Pajeon - Page 2 of 2 - A Spicy Perspective

    I didn't use frozen hash browns, I already had the mandolin out for the pepper and zucchini so I shredded 2 medium sized russet potatoes.
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.
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  9. #19
    Emperor/Dictator kyuuei's Avatar
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    Loving these suggestions Some I already do but the recipes are still pretty sweet.

    Things I'm trying next week:
    - Pre-made veggie-egg scramble in the fridge to heat up first thing in the morning.
    - Sweet potato, pumpkin, and carrot steamed/roasted in the oven and pureed into oatmeal
    - Meatless meatballs and mushrooms in a ginger soy dressing over rice and veggies
    - A new flavor of coleslaw since I seem to like those salads the best
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  10. #20
    FRACTALICIOUS phobik's Avatar
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    I lurv pre-made veg eggless omelettes, pre-made veg Breadless bread and pre-made veg chicken less wings.
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