Vegetarian &Vegan Recipe Exchange's topics - tribe.net

energy bars

2008-08-29T22:08:00Z

i had some pretty amazing energy bars the other day. the base was a combo of hemp hearts, cocoa powder, sunflower seeds, and flax. the bars were topped with various nuts. i would love to try to make these myself but i'm having a hard time getting the bars to firm up.

does anyone have any recommendations for getting this stuff to set properly? is it best to bake them? would raw work?

thanks!

posted in Vegetarian &Vegan Recipe Exchange - 3 replies

Looking for a Vegetarian & Vegan friendly chocolate?

2008-08-28T22:59:31Z

I would love to see more 'sweet' recipes here but it's difficult to find a 'friendly' chocolate.

If you are looking for some, we have six Healthy Chocolate Products that are:

gluten free
lecithing free
alcali free
83% unprocessed cacao
no caffeine
low sugar (sucrose from raw cane crystal, not fructose)
our protein bar has only 2g sugar and uses vegetable protein (used to be soy protein)
Very High in Antioxidant content
Vegetarian and Vegan Friendly
Diabetic Friendly

Please let me know if you have other questions about ingredients...you can also find out yourself at www.GlobalHealthyChocolates.com

Be sure to let me know in the comments box how you heard about us,

Bon Appetit!! You have some amazing recipes on here!!

Ken :)

posted in Vegetarian &Vegan Recipe Exchange - 2 replies

healthy eating on campus aka what won't go bad in my backpack

2008-08-27T22:49:54Z

class has started and i never can quite get into a good routine with portable veggie foods. mostly because i'm paranoid of everything spoiling while i run around all day. or smelling up the class room...

what are some of your favorite things for being on campus, or camping, or sitting in your car for many many hours, or any other situation where refrigeration is not an option?

posted in Vegetarian &Vegan Recipe Exchange - 8 replies

Natural Peanut Butter

2008-08-23T16:20:11Z

I've tried making my own peanut butter but it just doesn't taste quite...finished. Is there something I'm missing that gives it a little more of that same taste as my 'natural' peanut butter that lists its ingredients as being Peanuts and Salt? Do I need to re-roast the peanuts?

posted in Vegetarian &Vegan Recipe Exchange - 4 replies

peaches

2008-08-22T22:58:27Z

My honey brought me home about 10 lbs of peaches right from the orchard. Dead ripe. I am the only one who eats them so I need to use them.
I want to make a cooked peach topping to mix into my yogurt. Does anyone have a recipe?

posted in Vegetarian &Vegan Recipe Exchange - 10 replies

looking for meatless meatloaf

2008-08-22T04:56:41Z

hiya!
anyone have a good recipe? the ones i keep finding use meat substitutes, which i'm not a big fan of, so i''m looking for a loaf that uses tofu, or seitan.

thought this would be a good dish for me & my toddler!
xoxo
kt

posted in Vegetarian &Vegan Recipe Exchange - 14 replies

The End of the Moon

2008-08-22T01:07:32Z

http://tribes.tribe.net/2009 Moon scheduled for destruction 1950 - 2009

posted in Vegetarian &Vegan Recipe Exchange - 13 replies

Freezing hummus

2008-08-21T23:07:04Z

Anyone ever successfully done it? Goin to Burning Man and need to take a lot and keep it fresh. Thanks!

posted in Vegetarian &Vegan Recipe Exchange - 2 replies

on the road

2008-08-21T21:06:54Z

I'm going to Burning man. I have my meals and whatnot planned out for the event, but does anyone have advice on how a vegan can avoid starving to death on the three day car trip up. I've got sunflower seeds and peanut butter sandwiches, but other than that I am kind of at a loss as far as food that doesn't have to stay cold. Help?

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

Did they spray pesticide on SF?

2008-08-19T05:11:09Z

The air smells like it and I've been having respiratory issues and malaise since yesterday.

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

tempeh alternative recipes

2008-08-11T08:07:20Z

This weekend for traveling I made some brown rice and stored it in ziploc and formed it into a nice roll with no air in the bag, kinda like the same technique to making nori-maki. And looking at it on my counter I got to thinking that it sure would make a pretty tempeh roll.

But I wonder, can you make tempeh with something other than soybeans? Will other legumes work, like black beans, chick peas or kidney beans? Could you do it with brown rice? Quinoa?

These are the things my tongue thinks about.

Possibilities? I'd appreciate your much learned feedback.

Thanks, skooter

posted in Vegetarian &Vegan Recipe Exchange - 4 replies

MAJOR help needed!

2008-08-11T04:12:40Z

My friends father was diagnosed with cancer a couple months ago. It was in his mouth/jaw. He had to have surgery, and he will need to have chemo as well.
His surgery was pretty intense, and although he has been out of the hospital for a while, and is recovering well, he still cant eat any solid food, or anything that requires chewing. He also cant have anything too acidic because he has a lot of wounds still in his mouth and his throat. I just got off the phone with my friend and she is reaaally worried. Her father lost a ton of weight and he hasnt started the chemo yet. Currently the only thing that he consumes are these protein shakes in a can.
My friend and I are desperately looking for recipes for him that are extremely simple, cheap, and do not require any chewing. He lives in San Jose where is it suuper warm right now, so maybe something cold would be good too.
The only thing I am able to think of, for some reason, is like a butternut squash soup or a mushroom cream. I thought gaspacho might work, but my friend said tomatoes are too acidic for him. We are looking for foods packed with healthy fats and nutrients so he can maintain his strength through his healing process.
Your advice would be soo appreciated.

posted in Vegetarian &Vegan Recipe Exchange - 11 replies

Protein Supplement Question

2008-08-11T03:56:43Z

I've decided to remove meats from my diet recently. So far I have gone about 3 to 4 weeks, and I don't see me changing this trend any time soon. So I thought I'd start making sure that I'm getting enough of what my body needs.

The first question I've run into is protein. Am I getting enough by eating tofu, black bean burgers, etc.? I was thinking of taking a supplement, and would like to use one that also had some vitamins. I am completely new to this so I am not sure where to start. And from what I have read about the way the body uses proteins, it will make a difference as to what types of proteins I take in, and with what types of carbs. Does anyone have a good source of information on this matter that they would like to share?

posted in Vegetarian &Vegan Recipe Exchange - 11 replies

Wonderfully Abundant Zucchini

2008-08-08T04:15:53Z

Does anyone have any good Zucchini recipes? I just tried one~ Zucchini pancakes. Just grate em and cook up like potato pancakes. I like to add onions.

posted in Vegetarian &Vegan Recipe Exchange - 4 replies

New Website for Black Vegetarian Singles - Free to Join!

2008-08-08T01:34:02Z

NAPTURALLUV: NEW WEBSITE FOR BLACK VEGETARIANS LOOKING FOR LOVE

NEW BLACK VEGETARIAN DATING WEBSITE - FREE TO JOIN!

Are you a vegetarian, single, and looking for love?

Check out napturalluv.ning.com, the newest website exclusively for black vegetarian singles! It's basically like a MySpace and an e-harmony put together, but it is for black non-meat eaters looking for love and it does shove religion down your throat. The site was launched less than a month ago and there is a hundred members so far from all over the U.S.

Napturalluv was started by, Mya B., 20-year vegetarian and sexy star of reality show, 'Can't Get a Date', that aired on VH1. "Nap-tural love is built on the fact that many vegetarians and holistic health folks want to date people who eat and think like them. We all want to eventually find our 'soul mate' right?", says Mya B. Mya B, independent filmmaker, also known for her award winning film, "Silence: In Search of Black Female Sexuality in America," is hoping to connect people looking for love in the right places...

Check out Nap-tural Love:
http://napturalluv.ning.com

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

summer squash

2008-08-03T01:42:34Z

I just got a couple of small "summer" squashes in my CSA box. One is a medium sized crookneck and the other is a yellow flat-ish/squat one, kind of star shaped. I have never liked summer squash so I would really like to try some unique ways to cook these- generally I think if they are incorporated into some larger dish that would work. any ideas? (please don't also include eggplant ;)
thanks!

posted in Vegetarian &Vegan Recipe Exchange - 11 replies

Saving Money on Organics?

2008-07-29T21:52:21Z

I recently saw a post on another cooking tribe on tips to save money on groceries. Unfortunately a lot of the suggestions were pretty shady in my opinion. I was hoping that maybe we could open up a discussion on how to save money on good organic produce. I have to eat organic food because I'm allergic to some pesticides to the point where I can get a horrible eczema outbreak.
Things I have been trying to do to save money:
1) Everyone knows about the 20% off coupon at Rainbow that is located in the back of the phone book right>? Good every other month.
2) Farmers markets- I feel kind of conflicted about farmers markets right now. The non organic stuff is waaaay cheaper than in stores. The organic stuff is sometimes slightly cheaper, but not always. For example, I just got back from the Ferry Plaza farmers market...the cheapest organic tomatoes I saw that were of good quality (not too soft) were $4 a pound, which is a lot! There were some for $3.50 too, but they were not as nice. Compared to like $5 or $6 at Rainbow its worth it, but I feel like it could be even cheaper to go to Whole Foods or something.
3) DIY everything- I've been trying to learn how to make some of the more expensive stuff myself from scratch. I have a bread machine, which kicks serious ass. Also, crackers as expensive as all hell! So instead, I buy lavash and bake it for a bit in the oven to crisp it up. I'm also trying to make my own spreads and dips. Last weekend I made a reaally nummy mushroom and cashew pate. I'm Russian so I grew up with a bunch of eggplant and red pepper spreads. I havent made my own hummus yet but thats whats next on the list. But sometimes I wonder if it really is cheaper this way because often times I make waay too much and it goes bad :( I live with four non veggie and non eating at home roommates so sometimes it feels like I'm mostly cooking for myself.

posted in Vegetarian &Vegan Recipe Exchange - 34 replies

Vegetarian wannabe...

2008-07-25T13:27:31Z

Hi all,
I drink a protien suplement in the mornings because I do so much yoga and belly dance that I need extra protien for my body to stay balanced. I am very interested in implementing more vegetarian dishes into my diet, but because I have such a crazy busy lifestyle, I was hoping you might pitch in your favorite (and hopefully quickest and easiest to make) vegetarian dishes. I do live in a limited organic and health food supply area, we don't have a co-op and not a lot of grocery stores that carry health food ingredients, so hard to find ingredients would not work for me. I would really appreciate the sharing, I've not found many vegetarian recipes that I really liked!

posted in Vegetarian &Vegan Recipe Exchange - 6 replies

Tofu Bits

2008-07-23T18:49:07Z

Last night I had a couple people over for dinner and I made these suuuper awesome <a href="http://home.myspace.com/index.cfm?fuseaction=user&MyToken=22677fa1-0761-4c2f-a91f-a582e547d14d"> Tofu Fish Sticks </a> .
I wanted to make them fish shaped...ended up with a whale shape cookie cutter. The tofu whales were very yummy, as predicted, but now I have all this tofu left over. Just imagine a rectangle with a whale cut out of it...I have all the outsides left and I dont know what to do with them!
Any Idea's?
The only thing that I can think of is stir fry or a tofu scramble...but I'm not feeling thrilled about either one of those two options.

posted in Vegetarian &Vegan Recipe Exchange - 9 replies

Japanese Genious/ How to avoid soggy seaweed?

2008-07-22T02:36:50Z

I love Japanese food.
I love going to outdoor parties.
I kind of started this tradition of busting out with massive vegetarian sushi on the last day of a long party. I would love to keep my tradition alive, but making sushi while camping takes forever. And the rice never comes out perfect on a camp stove. I've already started precutting all my veggies at home to save time...but still....just the process of rolling those things out takes a while.
And I cant preroll them because the seaweed gets soggy and gross.....
or so I thought......
my research lead me to the Japanese grocery store in Japan town where I made the most novel discovery/
During lunch time, the grocery store sells a lot of premade food that I've never seen before, simply because it always runs out before I usually do my shopping, which is late in the evening. They had rice balls and hand rolls...so I picked one because I KNEW that the Japanese would not sell prepackaged food with soggy seaweed. I was right.
This is kind of hard to explain but...when I unwrapped my rice ball, I saw that the seaweed was wrapped individually from the rice ball...but it was done in such a way that all you had to do was unroll the plastic, move a piece of it over, and then roll it back up. Your fingers never even have to touch the food. It was amazing!!
Does anyone have any more info on how this is done? Where can I buy that kinda thicker than saran wrap plastic wrap? Have any of you beautiful people experimented with this sort of thing before?
I think that I'm going to try to roll some sushi using saran wrap instead of nori while rolling. Hopefully, I will just be able to pull off the saran wrap and replace it with nori right before serving. I'll post my results closer to Monday...but I would love to hear everyone's thoughts.

posted in Vegetarian &Vegan Recipe Exchange - 3 replies

Competition for Carols Daughter! - New product line that is really all natural

2008-07-20T00:09:04Z

FOR IMMEDIATE RELEASE

United States of America (Press Release) July 12, 2008 -- Products of the Earth
Phone: 347-529-1399
Email: info@productsoftheearth.com
Website: www.productsoftheearth.com

WATCH OUT CAROL'S DAUGHTER! NEW NATURAL PRODUCT LINE OUT OF CHICAGO IS TAKING NEW YORK BY STORM.

New York, NY - Products of the Earth www.productsoftheearth.com
has a full line of natural products for the face, body, and hair for both men, women, and children to indulge in. High quality natural shea butter is used as a main ingredient in several of the products along with jojoba oil, palm oil, organic coconut oil, etc. Some of the essential oils used to help nurture your skin are: lavender, tea tree oil, rosemary, eucalyptus, tangerine, ylang ylang, along with several others.

For many of his body and hair care products, they use cold-pressed herbal infusions. Each infusion is specially produced to target specific skin, hair, face, foot or hygiene issues. As a result you have products that not only target dry skin, but also other conditions such as eczema, blemishes, stretch marks, and rough patches. These infusions also help to tone and restore the skin from the inside out. The hair revitalizing cream, good for any hair type, infuses over 20 organic herbs to help target many hair and scalp conditions from dryness and brittleness to psoriasis and alopecia.

Products of the Earth takes pride in producing high quality products for their consumers. His body line has tantalizing salt and sugar scrubs, body washes, hand-whipped shea butters, and oil-based body sprays from exotic scents such as, Frank and Kush, Egyptian Amber, Mango Butter, Rocking Rio, Cranberry Rose, Green Tea, etc. Hand-whipped scented Shea Butters to soften and Citrus/Oats Earth Facial Scrub to softly exfoliate with walnut shell powder as it's base are just two of the fast selling products. "His products are the best products I have ever tried!", says one of Oprah Winfrey's sidekicks, Iyanla Vanzant, internationally recognized inspirational speaker and best-selling author.

Founded by a brotha named, Baheru from Chicago, whose products "began with the vision of providing an alternative to the chemicals in other products that we saturate our bodies with everyday." Baheru believes in using high quality, raw, organic herbs, carrier oils and essential oils to the actual production of his finished products.

Treat yourself to a day spa without leaving your home... All of Products of the Earth's products are available for purchase online at www.productsoftheearth.com.
To request a product sample for a potential article, please contact Baheru at baheru37@gmail.com.

Contact Information:
Products of the Earth
Baheru, Owner
www.productsoftheearth.com
Phone: 347-529-1399

###

posted in Vegetarian &Vegan Recipe Exchange - 2 replies

new slow cooker (crock pot)

2008-07-15T22:05:01Z

I just bought my first slow cooker. Its about time since I can't seem to cook dried beans without burning them every single time!

Does anyone have any good recipes to use to break it in?

Thanks!

posted in Vegetarian &Vegan Recipe Exchange - 7 replies

suggestions for "pretty" salads

2008-07-14T23:43:10Z

you know, for people to look at the presentation and go "WOW" lol

I was thinking of hearts of romaine, keeping them whole and then filling them with yummy stuff....I was thinking I could grill some onion, corn, then toss in some tomatoes and cilantro with some lime juice. Fill them with that?

Kind of a last minute item for tonight's dinner at a friends house, suggestions?

posted in Vegetarian &Vegan Recipe Exchange - 15 replies

Talk on veggie nutrition

2008-07-08T20:06:31Z

http://www.veganmd.com/

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

How do I make raw pancakes?

2008-07-06T01:01:26Z

Had a craving for pancakes the other day so tried to do a "raw" version.
Used yogurt and bananas mashed up with some oats...but needed something else for a "pancake' consistency and shape.

I welcome your creative ideas on this!

JM

posted in Vegetarian &Vegan Recipe Exchange - 3 replies

Veggie paella for 40-50 people

2008-07-01T23:24:43Z

This came out so good. We cooked it outdoors for a solstice/baby
shower party and used a 32 inch diameter pan.

14 cups rice (use arborio)

2 cups olive oil

4 lbs onions

4 lbs green beans, trimmed and cut

4 lbs tomatoes (diced, or use tomato preserves)

8 bell peppers (or more)(broil or grill, peel and slice)

3 grams saffron (or 4)

2 cups white wine

4-6 quarts vegetable stock

4 lbs cauliflower, cut up

4 lbs frozen baby lima beans (or substitute edamame)

3 lbs carrots, cut into bite size chunks

8 teaspoons salt (or less since stock has some salt)

8 teaspoons turmeric (optional)

8 teaspoons Spanish paprika (or regular)

8 tsp chili flakes (optional)

1 1/3 cups chopped garlic

Artichokes (4 lbs frozen hearts)

Summer squash zucchini, sliced

Frozen Peas (3 lbs).

Preparation:

Prepare all ingredients. chop onions, carrots, trim green beans, make
artichoke flowerets, prepare all non-frozen vegetables. We transport
the ingredients in sealed containers.

Heat oil in large paella pan and saute onions. Add tomatoes,
cauliflowers and green beans. Stir with large wooden spoon until
vegetables are half cooked. Add remaining ingredients except peppers,
rice, stock and artichokes. Add rice and stock and stir. Cover with
aluminum foil and cook until rice is almost done. Add pepper slices
and artichoke heart quarters and cook until done. Serve with chopped
parsley and all i oli.

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

picky eater help

2008-06-28T06:21:44Z

my little nephew is very ill and will be going though chemo soon. he is a vey picky eater and during his illness is becoming more so he only will eat foods he can hold in his hands (like french toast) and likes to dip foods into catsup. he does not like really sweet foods or cold foods so shakes are out. I am looking for recipes that we can hide veggies in (taste wise) and are good source of protein. if anyone has a baked "donut" recipe that would be great.

posted in Vegetarian &Vegan Recipe Exchange - 18 replies

New Veg w/ Questions!

2008-06-26T14:30:33Z

Hi all! I am a super new veggie! Two days ago my husband donated our freezer full of meat to our neighbor. This is an amazing accomplishment because he is a devoted meat-a-saurus for years. But he is tagging along on my crusade to rid meat from my life. At this point we are ovo-lacto veggie's and our eggs come from our neighbor's brother's ranch, where the chickens are not caged, not medicated, and grain fed. I haven't eaten an egg since I decided to become vegetarian, so I don't know if I can, but I know my husband will.

what I want to know is your opinions...

Organic or conventional? Why or why not? Things to watch out for?

And any other tips or tricks that you can share with a newbie would be most appreciated!

posted in Vegetarian &Vegan Recipe Exchange - 8 replies

Collard greens in great abundance

2008-06-23T15:31:55Z

I mixed some seeds for mixed brassicas (I included two types of kale, collards, broccoli and cauliflower) and planted tightly, since the seeds were old. The sprouting rate was better than expected and I have a whole bunch of greens! I got lots of collards, and I have been thinning around the kale since they are shading it too much, I like collards, because they make large leaves that can be used in rolls. I do have a lot of a good thing though, and I have already frozen about ten pounds of greens. This is good, since in the summer I will have less of them, but I still have about 20 lbs worth to pick out in the garden!

Here is a recipe that I like a lot for collards. The sweet and sour of the sauce balances the bitterness very nicely and these are nice enough and presentable for entertaining.

Stuffed collard rolls

Tender whole collard leaves (1 per roll, or use more if really small)

Plum sauce or sweet and sour sauce

Filling (for about 15 rolls):
Cook any desired combination of rices (black imperial rice is great, or a mix of black, red and brown rices) (make 3 cups total).
olive oil
Red onions, minced, (1 or 2)
Dried or fresh shitake mushrooms Dried black fungus mushrooms (optional)
Both types of mushrooms are soaked and cut, or use pre-cut kind.
Other optional ingredients: bell peppers, celery, herbs.
optional: jar of gluten with peanuts, or a package of Yves ground round (meatless).

Sautee minced onion, when crystallized add mushrooms, cook for another 5 minutes or so and add the meatless ground round or the gluten (chopped) at the end. Sautee until cooked. Add rice’s and sauté until warm and done.

Steam collar leaves in steamer until just pliable. Let them cool.

Fill leaves with rice filling, roll until closed and steam until completely cooked and tender. Serve with either plum sauce or sweet and sour sauce.

Any one else here has a favorite collards recipe they care to share?

posted in Vegetarian &Vegan Recipe Exchange - 4 replies

Orzo and Vegetable Confetti Salad

2008-06-17T10:35:24Z

This is my favorite pasta salad. I found it in an old Williams Sonoma cookbook years ago & i live on this every summer. Just thought I'd share since it's so good!

Ingredients:

2 quarts water
2 Tbs. salt
1 1/2 cups orzo
5 Tbs. extra-virgin olive oil
1 tsp. grated lemon zest
1/3 cup fresh lemon juice
Salt and freshly ground pepper, to taste
12 radishes, diced
3 carrots, peeled and diced
8 green onions, green and white portions, thinly sliced
1/4 cup capers, drained
1/4 cup finely chopped fresh chives
2 Tbs. finely chopped fresh flat-leaf parsley
1 lemon, cut into 6 slices

Directions:

In a large pot over high heat, bring the water to a boil. Add the 2 Tbs. salt and the orzo and cook until tender, 5 to 8 minutes. Drain the orzo and immediately toss it with 1 Tbs. of the olive oil. Cover and cool completely in the refrigerator, 1 to 24 hours.

In a large bowl, whisk together the remaining 4 Tbs. olive oil, the lemon zest, lemon juice, salt and pepper. Add the radishes, carrots, green onions, capers, chives, parsley and orzo. Toss to mix well.

To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices. Serve at room temperature. Serves 6.

posted in Vegetarian &Vegan Recipe Exchange - 3 replies

Saatvik food

2008-06-14T10:25:40Z

Saatvik

According to "ayurveda" all foods are divided into three catagories "rajasik", "tamasik" and "saatvik". It is believed that the food we eat, decides the quality of our minds and health of our bodies.This section highlights Saatvik cooking. Saatvik food consists of lightly cooked vegetables with minimum spices, fruits, nuts, honey, milk and milk products. Jain food is also very similar to saatvik cooking except that certain root foods like potatoes, ginger, onions, garlic are prohibited

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

Wheat grass tea from organic grass sprouts? How?

2008-06-11T06:09:39Z

Hi all. I'm going on a cleanse in a few days. Part of the fast includes drinking Wheat grass tea.

I couldn't find the tea, so I bought actual wheat grass. My question is, how do I make it into tea?

Juice it? Dry it?

Thank you for your ideas!

JMZ

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

Vegetarian fish sauce

2008-06-10T00:36:03Z

Cookbook:Fish Sauce (Vegan)
Fish Sauce (Vegan)
Servings: 3 cups
Time: 1–1 1/2 hours

[edit] Ingredients
1 1/2 cup shredded dried seaweed
4 cups water
3 very large cloves garlic, crushed but not peeled.
1 1/2 tbsp. black peppercorns
1/2 cup dark Chinese soy sauce
Extra boiling water as needed

[edit] Procedure
Place the seaweed in a pot and add 4 cups of water.
Bring to a boil, then turn down the heat to keep it bubbling along.
Cook for 20 minutes.
Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
Bring back to a boil, then boil fairly high for at least 1/2 hour.
At that point, begin to taste (just a little, though--it's strong).
When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
Strain through fine mesh or a coffee filter and allow to cool.
"

posted in Vegetarian &Vegan Recipe Exchange - 4 replies

New Website for Black Vegetarian Singles - Free to Join!

2008-06-07T01:45:36Z

Nap-tural love is built on the fact that many vegetarians and holistic
health folks want to date people who eat and think like them. We all want to eventually find our 'soul mate' right?

Are you a vegetarian, single, and looking for love? Then this is the
place for you. Meet people of like mind, find awesome recipes, great
places to eat, share, etc...

Check out Nap-tural Love:
http://napturalluv.ning.com/?xgi=6EB9vx5

Nap-tural Love
About Nap-tural Love...

Nap-tural love is built on the fact that many vegetarians and holistic
health folks want to date people who eat and think like them.

Blogs Events
Discussions Music
Photos Videos

To control which emails you receive on Nap-tural Love, go to:
http://napturalluv.ning.com/profiles/profile/emailSettings

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

help-Truth about soy health risks?

2008-06-06T15:09:59Z

I have yet to be convinced of any definitive conclusion on the health risks of tofu, and was wondering if there is any definitive information out there?

I have read the Fallon/Enig crap and some of the other zealous claims by questionable sources, which seem certainly like a load of propaganda.
then i have read the John Robbins rebuke about those claims, which makes some valid points but still lacks any definitive conclusions as far as i can tell.

it is personally my belief that most of the anti-tofu claims out there are over-exaggerations based on flawed and biased researching, as well as hidden agendas set forth by the MASSIVE (think tobacco industry, think oil industry, think auto industry) Animal-culling industry who see soy products as a serious market threat which needs to be neutralized somehow.

but how am i supposed to prove or back up these claims of mine when questioned by those who buy into the anti-soy claims?

all your thoughts would be much appreciated, and any references to sites or studies with information would also be great.

i realize this is not a recipe, but it is a large tribe and i thought it to be an important controversy which needs to be cleared up.

posted in Vegetarian &Vegan Recipe Exchange - 43 replies

Tempeh

2008-05-30T19:16:21Z

Who's used it? I was going to use it today, but changed my plans. Now I have it in my fridge and I figure I need to use it within a couple of days. I'm not sure if I liked the smell. It looked like it was trying to be sausage and maybe even smell like it. What does it taste like? What should I use it in. I just bought The Veginomicon, so I'm sure I can find a few recipes in it to try that call for it. But what do you guys think of this stuff?

posted in Vegetarian &Vegan Recipe Exchange - 14 replies

Colorado Families off topic

2008-05-24T17:26:44Z

Hi I created a network for families to connect and discuss important issues or obtain helpful resources. Please visit and join if interested.
http://rockymtnfamily.ning.com/

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

hello...

2008-05-23T04:44:09Z

hi guys..So i'm looking for some advice! my hubby loves the plants, while i crave meat still moo - ing...but as a sacrafice of ultimate love, I'm trying to be vegitarian - ish. BUT this means i have to re - learn how to grocery shop...

do you guys make a meal plan, and then buy each meal ingdiants accordingly?

thanks,
lili

posted in Vegetarian &Vegan Recipe Exchange - 6 replies

The Peaceful Palate

2008-05-21T14:35:43Z

I just got the cookbook The Peaceful Palate, by Jennifer Raymond and read it cover to cover. The ingredients she used and cooking instructions seem earthy and yummy.

I'm going to try a few of the recipes this week, the one called Mjeddrah (lentils and rice) and the red potatoes with kale.

I'll let you know how they go.

Any good vegie cookbooks for beginners anyone else recommends?

posted in Vegetarian &Vegan Recipe Exchange - 5 replies

Newly Vegetarian

2008-05-21T10:13:01Z

Hello Everyone! My husband and I are trying to make the transission to being vegatarians. I have a sister who became vegetarian and didn't have much trouble, but I especially love the taste of meat. I hate the thought of eating it though. Are there any suggestions or fighting the cravings?

posted in Vegetarian &Vegan Recipe Exchange - 19 replies

Tempeh tacos w/ jicama slaw

2008-05-21T08:00:09Z

I made a vegetarian version of the pork tacos we have at work & oh my god are they good. Not vegan.

Take a pack of tempeh & crumble it into a skillet. Add either mole if you can get it or I've used that taco seasoning in a packet & sautee.

Grate a whole jicama & add cilantro, about 4-5 tsp of lime juice & (i know it sounds weird but trust me) about 2/3 cup of mayonnaise to make a slaw.

Fry up some corn tortillas lightly to soften them & fill with the tempeh & jicama slaw.

Mmmmm.....

I was doubtful about the mayo with tacos but it's super yummy.

posted in Vegetarian &Vegan Recipe Exchange - 1 reply

I don't like carrots in my salad

2008-05-21T07:51:23Z

unless they're shredded or sliced really thin. Don't get me wrong, I love carrots otherwise, it's just that carrots are so woody that they mess up the texture of the rest of the salad. I'm having a salad with onions, bell peppers, tomatoes, olives, cucumbers, there's some pretty crunchy things in there already, but the carrots just mess up the chewing rythym because they require twice as much chewing effort just to get thru 'em!

posted in Vegetarian &Vegan Recipe Exchange - 16 replies

Greenbeans, Sweet Onion and???

2008-05-20T19:31:59Z

what else would you add to a stir fry?

posted in Vegetarian &Vegan Recipe Exchange - 8 replies

Cornmeal (polenta and the like)

2008-05-20T18:02:39Z

I try to limit the wheat intake so i've been experimenting with corn/meal a lot!

Just made this in the morning and it was delish!

Blue corn meal pancakes

1/2 cup pancake mix (i use organic multigrain w/oats)
1/2 cup blue corn meal flour
1 egg (or egg substitute)
1 cup water (or half soy milk/half water)
1/4 tsp baking powder
pinch salt

Whisk egg white (or substitute) or blend. then add remaining ingredients (it will be kinda liquidy). After blending you can add lemon zest or banana's or bluberries, what ever you like. Spray cask iron skillet lightly with veggie oil spray(can also use earth balance or butter). Make sure is pre-heated on medium-high ish. pour about one big tablespoon at a time on skillet, wait til bubbles and flip over. brownish on each side when done! voila!

please share your favorite corn or corn meal recipe!
:-)

posted in Vegetarian &Vegan Recipe Exchange - 5 replies

new to this tribe!

2008-05-20T06:49:58Z

does everyone get quorn? i know it's not vegan, but i do have a recipe for ' something to put on the barbecue'! crush a clove of garlic, a pinch of chilli and a couple of spoons of peanut butter, and an equal measure of plum sauce...spread this mixture over the fillets and marinade a while. cut them in half lengthways and skewer! they take seconds to cook!!

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

need food ideas

2008-05-13T18:00:42Z

Hi!

I'm a new mom and my little one (4 weeks old) has bouts of colic...i'm trying to rid my diet of dairy and wheat products to see if that will help. I realized that i'm a wheat-a-holic.....i'm heavy into the pasta's, whole grain breads, bulger wheat etc....the diary isn't such a problem for me to be free of.
i also need to avoid anything really acidic like tomatoes...another favorite of mine....

i like oatmeal, barley, i'm interested in amaranth, millet and kashi...i bought small quantities at the health food store.

I'm asking for meals (or websites with meals) that are easy to make (i'm a horrid cook but trying to learn) quickly because i don't have a lot of time between his feedings and i try to sleep when i do have time............i'm really getting sick of oatmeal even though i love it. i'm feeling overwhelmed and burnt out...i think better food would really help.

thank you for any help and directions you can point me in for tasty food ideas!

posted in Vegetarian &Vegan Recipe Exchange - 14 replies

Another food coloring quandry

2008-05-11T23:09:31Z

Hey all.

I'm going to be baking a cute specialty cake for a friend this weekend.

He's a photographer, so I wanted to make a camera cake for him.

But I'm at a loss of how to do black/grey food coloring without using a bunch of fake nasty stuff.

Anyone ever tackle that one?

posted in Vegetarian &Vegan Recipe Exchange - 10 replies

allergic to tofu

2008-04-27T23:32:06Z

well I was hoping it wasn't so...but tofu and me just don't get along... ;-(

I just became vegie this January....so a few months now....got lots of beans...what are other good protein options?

posted in Vegetarian &Vegan Recipe Exchange - 83 replies

new vegetarian

2008-04-27T02:29:57Z

hey all!

i am slowly becoming a vegetarian, on the recommendation of my inner guidance... and i want to thank you for all your posts and recipes. it feels great to know there is support! i have been eyeing it for a year now, moving back and forth, and now it's just making a lot of sense that i shouldn't be eating meat. so the red meat is gone, the chicken and turkey are going, and then the fish... sometimes it feels like i "need" it though. it's hard to go cold turkey so i won't do that. they eat a lot of that stuff in my house.

got any good books to recommend? :)

i know there is a big myth about proteins and amino acids... i have read Doreen Virtue's book "Eating in the Light: Making the Switch to Vegetarianism on the Spiritual Path" and it's really great.

thank you for this tribe!
peace and love,
Eva

posted in Vegetarian &Vegan Recipe Exchange - 7 replies

sushi ideas

2008-04-26T18:36:05Z

i want to eat more seaweed, so i bought some nori sheets. what are some interesting ways to use them? for sushi i always make rice and avocado. any other ideas?

posted in Vegetarian &Vegan Recipe Exchange - 34 replies

Vegan Tom Kah Gai

2008-04-26T03:04:44Z

2 cans vegetable broth
1 can coconut milk
4 lemongrass stalks: cut ends off and peel outer sheath and discard. Bruise/squish a bit
5+ 1/4" or so thick slices of galangal or ginger
2 Tbsp red curry paste
2 Lime leaves (I don't have any so I just made it without them)
1 cup chopped mushrooms
1/2 cup chopped carrots
1/2 cup chopped broccoli
1Tbsp soy sauce

Bring to boil, then simmer broth, milk, lemongrass and galangal/ginger for about 20 minutes. Take out big bits and add vegetables. Simmer for another twenty minutes or so till everything is cooked through.

posted in Vegetarian &Vegan Recipe Exchange - 11 replies

Being a Veggie and traveling

2008-04-25T04:29:26Z

Howdy Everybody,
The carrot thread got me to thinking...what are other peoples experiences at airports from a vegetarian/vegan perspective? I have had great experiences at San Jose and Oakland as they have a 360 degree Burrito kiosk. I love the smoked tofu and black bean burrito. Chicago I had to just drink beer, Baltimore had zip and most others I am in and out of too fast. Anybody care to add?

posted in Vegetarian &Vegan Recipe Exchange - 16 replies

Aussies! Laksa paste - no shrimp???

2008-04-23T11:23:08Z

Hey there,
any Aussie vegos know of a brand of laksa past that doesn't contain shrimp? I found one at the weekend, "Charmaine Solomons Vegatarian Laksa Paste" but it was a hike to get it and it was $12.85 a (small) jar.

thanks

posted in Vegetarian &Vegan Recipe Exchange - 4 replies

adding chocolate

2008-04-22T13:00:17Z

I want to adapt a cheesecake recipe and add chocolate to it. What is the best way (cocoa, chocolate chips) and how much?
thanks

posted in Vegetarian &Vegan Recipe Exchange - 2 replies

Peas Please

2008-04-21T17:00:49Z

I'm not really a vegetarian. I do eat some veggie meals and, if prices go up much higher, will likely eat more.

That said: We were gifted with some canned food. Amongst the cans is a can of sweet peas. Yes they're sweet and they kinda taste like peas. But I'd like to add some other dimensions to the flavor. I know of mint (DH is allergic) and tarragon. How else can I dress them up? Do they go well with citrus? We prefer low fat but use olive oil and occasionally butter.

Also, when we go to the farmer's market for fresh peas -- any ideas?

posted in Vegetarian &Vegan Recipe Exchange - 8 replies

Favourite Quick and easy Veggie meals

2008-04-21T01:56:05Z

Ok, im a busy student, well im sposed to be. I am looking for some quick, nutritious veggie meals that are easy to prepare and iron rich. Any suggestions?

In the last few years, i have recovered from anemia and depleted B12. Now i am trying to build my iron stores. My doctor told me i shld be eating red meat twice a week. I have gone back to eating meat and fish over the last few years. I am once again trying to maintain my veggie path. what does my doctor know about being veggie anyways? I must prove him wrong

I would love to get suggestions for warm nutritious quick to prepare meals, containing plenty of iron. PLEASE

with thanks xxx

posted in Vegetarian &Vegan Recipe Exchange - 9 replies

Sushi Online That is SUPERB!

2008-04-15T08:15:30Z

FYI fellow Sushi Lovers! No hype my stuff is incredible if you want your own stash anytime of day or night ! This stuff will impress I guarantee it or your money back! www.sushi-ricewrap.com
posted by: Kyle

posted in Vegetarian &Vegan Recipe Exchange - 12 replies

Colors and food and yummies!

2008-04-11T18:43:14Z

Dont you just love colors?
Especially with spring around the corner, I want to eat food thats bright and beautiful....even if the weather here in SF keeps bouncing back and forth from sunny to nasty.
One of my favorite colors is pink. Atomic pink, to be precise (if your familiar with special effects, you know what I'm talking about). Its really rare that I get to cook food thats actually pink...but last night I went for it. I made Borsht, the wonderful Russian beet soup. There are a LOT of variations of borsht. I basically make it like my grandma makes it (minus the whole meaty aspect of it). Now for the record, there are two classic versions of borsht. The hot beet soup is called borsht. There is also a cold beet soup, which is very similar, and its called svekolnik, which basically just means "beet soup". The cold beet soup is always made vegan. The hot one can be vegan or not. The recipe is really easy to play with. I just adjust it to my preferences ,which is towards more potatoes and less cabbage, but you can do it however. Oh yeah and sorry in advance for the absence of any accurate form of measurement.
Ingredients:
3 very large, or 4 smaller beets
1 and 1/8 white onion
2 carrots (or more depending on preference)
half a small head of cabbage (I used a very small cabbage, but again, it depends on your preferences.
2 little cans of tomato paste
Potatoes...I like potatoes so I used four. I think traditionally its more like three potatoes and a little more cabbage, but it really depends on how you like it.
dill
garlic...I think I used 4 or 5 cloves
sour cream, for serving. traditional but not mandatory in any way.

In a med. size pot, boil the beets. I usually boil em whole of cut them in half. Dont bother peeling them first, as it is a pain in the ass. Much easier to do after they are cooked.
At the same time, get a really big pot, and fill it with water. Leave some room tho as the water will rise as you add all the veggies. Peel and dice up your potatoes. Make sure the pieces you are cutting are not too small. If they are they will cook too fast. Add your potatoes to the big pot, along with the whole onion and whole carrots. Keep this pot on about med heat.
While your beets are cooking, you can slice up the cabbage. If you want a slightly more filling and fattier tasting soup, lightly saute the cabbage with the 1/8 of the onion in some olive oil and salt n pepper. Sometimes I will take out one of the carrots, grate it up and saute it as well. Set aside.
Cook your beets until they are at that "just ready" state. Turn off the burner. Grab a fork, and impale your beet. Stick it under cold water, grab a knife and peel it. It will be SUPER easy. Next you have to grate it. What I usually do is have my grater set up right next to the sink. I keep the beet in ice cold water, and then grab it and grate! If it gets too hot I put it back under the water for a big.
Remove your large whole onion and carrots from the pot. Traditionally you compost the onion and carrot...but I like carrot so I grate it up along with the beets.
Take a little of the water out of your big pot, and use it to help you dissolve the tomato paste a bit, then add the paste in and stir.
At this point your basically done....add the beets, cabbage, and chopped garlic. Bring to a boil for a minute or two and your done. Chop your dill and throw some in at the last minute.

Basically the trickiest part of the recipe is to not overcook the potatoes. Other than that its eaasy and super yummy. To serve, pour some in a bowl and add a table spoon or so of sour cream (if you do dairy). Your borsht will turn the most beautiful color ever!!! Sprinkle some dill on top and your good to go!

Yay! So thats a recipe from Yuliya...sorry for all the unprofessionalness of it all.
Anyone else have any recipes for beautifully bright pink (or other cool colors) food?

posted in Vegetarian &Vegan Recipe Exchange - 3 replies

GEESH!!

2008-04-10T12:18:51Z

holy shitballs! i quit my job, went on vacation, started my new job and i'm just starting to get back in my routine. Boy everyone has been busy! If there is a problem just shoot me a message which goes to my email account, i do not check tribe daily.

We've been through this before and the advise was not to feed it.

posted in Vegetarian &Vegan Recipe Exchange - 2 replies

BBQ Tofu easy recipe?

2008-04-03T23:26:40Z

Hey all! I'm going to be hosting a party and we'll be eating grilled veg kebabs for food. I'm looking for a good marinade for tofu for said kebabs (I think tempeh would probably fall apart if I put it on a kebab, sadly, because I prefer it to tofu).

Here's the catch - it has to be pretty easy to make - no exotic ingredients. Oh yes, and tasty! Don't forget tasty. Something with a wide appeal to different tastes.

Thanks!

posted in Vegetarian &Vegan Recipe Exchange - 12 replies

Breads

2008-04-02T19:24:25Z

I'm on the lookout for good bread recipes that include different grains. Breads with gluten are OK (I've no problem with wheat) but am very curious to include either (or both) buckwheat flour or chickpea flour. I've loads of both flours on hand right now (and some corn as well) but am a bit shy in the baking department to just experiment.

Suggestions? Recipes? Thanks in advance!

posted in Vegetarian &Vegan Recipe Exchange - 6 replies

OT: anyone need a roommate?

2008-04-02T18:35:24Z

Hey everyone!
Sorry in advance, this is kind of off topic, but I am in a big of a jam. I have to move out very soon (like, tomorrow). I have been on craigslist for like two months and I still have not found anything! And it just seems like there are no vegetarians on craigslist!!!! I've looked at a lot of places that are really amazing, with really conscious, considerate people that eat meat~ as their main staple of every meal. I just cant live in a house where they cook steak every night for dinner!
I have a looked at a couple vegetarian households, but all the other roommates were much older...like in their late 30's and 40's. And while I dont mind, and would most likely enjoy living there, its kind of hard to convince people you just met that even though you just turned 22 you are really responsible and not into kegs.
So...if you need a really awesome roommate....just send me a message and let me know! I'm looking for a place in San Francisco, and I can pay up to $800. I'm really friendly, laid back, like to cook and enjoy sunny days and art projects of any kind.
<^.^>

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

chickpea kale stew

2008-04-02T01:09:23Z

thought i would share something i just made

soaked a cup of chickpeas overnight. Then drained them and put them in a pressure cooker with water, peppercorns, bay leaves, a cinnamon stick, a cardamon pod and pressure cooked them for 15 minutes.

sauteed an onion, a few cloves garlic, and some chopped kale in olive oil with 1 tsp each: salt, smoked paprika, oregano
then added some chopped sun dried tomatos that i reconstituted.
hit it with some meyer lemon juice when it was done and added the cooked, drained chickpeas to it. Served with some freshly made pita bread
yummmm

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

sesame guacamole

2008-04-01T21:01:22Z

this is something i just whipped up.

2 ripe avocados
freshly chopped basil leaves
1 cup cooked quinoa
2 tablespoons of seasame oil
some seasame seed for appearance
onions
tomatoes
garlic
pepper
tamari (Braggs works well too)

sautee the onions for a bit then add in the garlic and basil. sautee for just a few minutes. then add the quinoa and sesame seeds. cook until the quinoa has absorbed the flavor well. (taste test mmm) then add everything else and voila! delicious sesame guacamole.

i do not add amounts because i make this different every time. its all by taste and what i have on hand.

feel free to post variations or suggested comments.

peace
m

posted in Vegetarian &Vegan Recipe Exchange - 1 reply

OK new thread (we've beaten the last one to death)

2008-04-01T19:08:47Z

I bought some (extra firm) tofu for the first time ever. As a lacto-ovo veg, I would normally have just eaten eggs, so tofu is sort of my replacement protein.

Anyway, what do I do with it? I put a little of it in a skillet with a little olive oil, soy sauce, and garlic. It was pretty good with fresh spinach, but I'm sure there are tastier recipes out there. Any simple ideas? (Please keep in mind that I'm pretty lazy in the kitchen, since cooking feels more like a chore than a hobby to me - unless I'm making candy, and then it's pure fun).

posted in Vegetarian &Vegan Recipe Exchange - 27 replies

Aryuvedic approach to eating

2008-03-31T22:55:49Z

Hi Gretel,

You had expressed an interest in looking at aryuvedic body types (doshas)...so here is a place to start. I'm sure there's lots of sites on this, but this one looked pretty good.

http://www.holisticonline.com/ayurveda/ayv-basis-tri-dosha.htm

Take a look. It's interesting because you can also look at what foods and spices and flavors are good for your dosha. For me Vata comes closest. And it's kind of cool when you realize that a system exists to explain the preferences you already know you have. For example, hot and spicey doesn't work for me...nor does it help a Vata type.

posted in Vegetarian &Vegan Recipe Exchange - 5 replies

Green Soups

2008-03-31T17:33:00Z

I like sea weed soup, know of any recipes for other green soups like spinach or kale?

posted in Vegetarian &Vegan Recipe Exchange - 12 replies

Vegetable Stock

2008-03-30T22:53:51Z

Anyone made it? While browsing through some cookbooks I found a couple methods. I thought it would basically be the juice of boiled vegetables, some directions I found the vegetables are actually fried from light color to dark, depending upon the soup, before boiling down. Any comments?

posted in Vegetarian &Vegan Recipe Exchange - 5 replies

Shoes for Europe

2008-03-30T14:53:27Z

Forgive me - this is a bit OT. This tribe is far more frequented than my other vegetarian tribes.

I'm going to Europe this summer and will be walking a lot. I need some good shoes! Shoes that don't scream "American tourist!" Shoes that aren't made out of animal skins. Shoes that won't break the bank (because lord knows, with the exchange rate, the rest of the trip is). Anybody have any suggestions? Has anybody done this and what kind of shoes did you wear?

And to pretend that this is on topic, how hard do you think it will be for me to eat over there? We're doing England, Scotland, Wales, Ireland, and France.

posted in Vegetarian &Vegan Recipe Exchange - 21 replies

Has anyone 'corned' seitan?

2008-03-28T18:50:46Z

The recipes for seitan and cabbage that I have been finding just use the seitan straight, without the pickling step (submerge in a salty mix of spices in the fridge a few days). Has anyone had any experience treating seitan this way for the traditional Saint Patrick's day meal? I would like to hear of your experiences/recipes if you have, and thanks!
Cabrita

posted in Vegetarian &Vegan Recipe Exchange - 9 replies

Lentil Soup

2008-03-27T17:34:06Z

I've probably shared this before in this tribe but one of my fave lentil soups is one made with red lentils, tinned tomatoes (or fresh stewed ones if you've got them), onion, swiss chard (silverbeet for any Australians out there) and carrots.

It's a very simple soup that's very hearty and tasty.
sautée onions and some garlic in olive oil over a low heat (so as not to burn the oil) until translucent
add the large tin of tomatoes, the lentils, enough water to cook the lentils, herbs (basil and Italian herbs for a more Italian flavor, French provincial mix for a more French take, salt and pepper), chopped chard and carrots and cook until ready. A bit of red pepper (capsicum) goes very well in this too, though add it more towards the final stages of cooking. It's worth experimenting with other types of veggies and I often just add what's in the fridge.

It freezes very well. Those that eat cheese may want to add a bit of parmesan before serving. Everyone can enjoy the addition of some chopped fresh herbs.

posted in Vegetarian &Vegan Recipe Exchange - 1 reply

Fish

2008-03-27T00:51:30Z

And I know this is not a recipe, and I apologize. But this is an ingredient that others in this tribe seem to think is a vegetarian ingredient.

So in light of MsDynomite opening the door and saying that I sent her "obnoxious unsolicited nonsensical rantings" and that she deleted the "crazy rant" well it is unfortunate that she deleted it without reading it, considering that my whole point was that before responding she should at least take the time to consider my point of view.

and since I don't want to continue this topic on the tofu allergy thread (which isn't fair to the OP) I'll let the other members of this tribe, judge for themselves how "crazy" my "rant" email was:

here is the email that I sent ot MsDynomite:

Subject: Perhaps you should read the links that I posted before responding negatively to them.

I thought I would respond to you directly rather than in the open forum so as not to "show you up" as it were.

But I think you should actually READ the information that I posted before making claims that fish oil and fish protein is good for you...and that the only issue that I brought up was the raping of the seas.

There is of course the raping of the seas: did you know that more than 30% of fishing catches goes to feed land animals raised for food? Also fishing practices are destroying the oceans...and for those who think this is a trivial issue, please remember that earth is a BLUE planet. Without living oceans we die.
The tsunami was the size that it was and killed the amount of HUMANS that it did BECAUSE of shrimp farms and extensive fishing operations destroying the mangroves...

From a health standpoint you are just plain wrong. <It's okay, don't get in a huff, it's fine to be wrong sometimes, none of us are perfect>
Actually soybeans are the most concentrated source of protein of all foods...per gram: http://soystache.com/plant.htm (check the chart at the bottom for quick reference)
and as for omega 3 and 6 fish oils, have you thought of why the fish have these oils in their flesh? Because they eat other fish who eat other fish who eat sea vegetables containing these essential oils.
In fact flax seeds, hemp and many sea vegetables and nuts have these essential oils in abundance, and the source is much better and contain no cholesterol and no mercury and no toxins. (flax and hemp seeds being the best source for humans, make sure to grind them)

"Linoleic acid (omega-6 fatty acids) is found mainly in seed oils (sunflower, safflower, sesame, grape), corn oil, soy and grains. Alpha-linolenic acid (omega-3 fatty acids) is found mainly in flaxseeds, hempseeds, greens, canola oil, walnuts and soy. Few plant foods contain long chain fatty acids (with the exception of some algae and seaweed, although these foods generally contain very small amounts). "
(and that's where the fish get their omegas!!! :-) source: www.vegfamily.com/brenda-davis/tip4.htm

for more medical info on vegan nutrition check out the Physician's Committee for Responsible Medicine www.pcrm.org/health/

in fact flax seeds, hemp and many sea vegetables and nuts have these essential oils in abundance, and the source is much better and contain no cholesterol and no mercury and no toxins.
Fish is VERY high in cholesterol.

and also vegan protein and omega 3 and 6 sources contain no death either. ;-) AND THIS IS THE MOST IMPORTANT POINT.
you posted on a vegetarian tribe and the website that I linked is called fishing hurts dot com.
fishing HURTS.
get it?

It is less about you and YOUR diet and your beliefs about diet (no matter how unfounded) it is about causing the least amount of harm possible...and your belief that you prefer a more concentrated protein source should not trump the fish's LIFE.

There are NO LAWS regulating fish slaughter, fish have the same complex nervous system and pain receptors as we do, so don't you think that it hurts them to spit out their own inner organs from their mouths?

But had you actually READ the links that I posted before making up your mind, you would know this www.fishinghurts.com/ (please actually read it with an open mind)

why are fish less deserving of your compassion than chickens and cows and pigs? Is it because they live in water, are cold-blooded? Is it because they are different from us?

Please actually THINK about it and actually take the time (and have the courtesy) to read the links before responding, especially if you choose to respond so negatively.

Life is about always striving towards kindness and compassion, so as long as you are trying that is all that matters, but make sure that you actually TRY.

and please remember to take care.

Antoine.

posted in Vegetarian &Vegan Recipe Exchange - 5 replies

slow-cooker seitan

2008-03-18T16:12:29Z

from this blogspot I just found:
http://veganplanet.blogspot.com/

Apparently she wrote a cook book for slow cookers (which is a frequent request on this site....what to do with a slow-cooker.)

:)

posted in Vegetarian &Vegan Recipe Exchange - 2 replies

Vegan Wonton Soup

2008-03-18T11:32:07Z

man, this looks good. (and this blogger's presentation and attention to detail is killer.)

http://veganyumyum.com/2008/03/wonton-soup/

posted in Vegetarian &Vegan Recipe Exchange - 4 replies

Vegan Main Entrees

2008-03-17T02:57:25Z

My latest page, in case it helps in some small way. :O)

http://www.vegancoach.com/vegan-entree.html

Sassy

posted in Vegetarian &Vegan Recipe Exchange - 3 replies

Codex Alimentarius - Control of all Food globally by 2009

2008-03-16T18:35:26Z

Codex Alimentarius” means “food rules” in Latin. The organization was born in 1962 when the UN established the Codex Alimentarius Commission (CAC) as a “Trade Commission”. It was created to regulate, and thus control, every aspect of how food and nutritional supplements are produced and sold to the consumer. It is solely about trade and the profits of multi-national corporations.

The more natural health products people use, the fewer drugs they use. Millions are turning to natural health. Big Pharma fears this as it would diminish profits. Codex is designed to protect Big Pharma profits by eliminating natural health products and treatments. Health food stores and wellness companies would be hit hard.

Codex is unscientific because it classifies nutrients as toxins and uses “Risk Assessment” to set ultra low so-called “safe upper limits” for them. Risk Assessment is a branch of Toxicology, the science for assessing toxins. The proper science for assessing nutrients is Biochemistry. Codex does not use Biochemistry.

Codex is based on the Napoleonic Code, dating back to Bonaparte. Under this code, anything not explicitly permitted is automatically forbidden. Under Common Law (our system), something does not have to be explicitly permitted to be legal. The tyrannical Napoleonic Code allows the banning of natural health options by default.

Codex will go into global effect on December 31, 2009, unless we, the People, take action and avert it. Right now, we are like a frog boiled slowly, the heat raised gradually so we won’t jump out of the water. The media is used to make us believe that Codex is about “consumer protection”. Part of the media strategy is to tarnish the image of natural health options, through for-hire studies.

One-time defenders of supplements and nutritional products, such as the National Nutritional Foods Association (NNFA) and Council for Responsible Nutrition (CRN), have fallen prey to new pharmaceutical members and are spreading disinformation saying that Codex is “consumer protection”. Their boards used to be run by health freedom fighters.

The U.S. has a powerful legal tool for health freedom: the Dietary Supplement Health and Education Act (DSHEA), passed in 1994 after massive grass-roots action. DSHEA scientifically classifies nutritional supplements as food and prevents dosage restrictions; Codex unscientifically classifies them as toxins and sets ultra-low doses. The VMG violates U.S. law because it violates DSHEA. We must unite to protect DSHEA, our best legal defense against Codex.

The pharmaceutical industry works through irresponsible/corrupt politicians to do their bidding. The path to institute Codex in America is to “influence” Congress to pass laws friendly to drugs and unfriendly to nutritional supplements, so that slowly everyone comes to believe that nutrients are “dangerous”, and drugs are “proper medicine”. Susan Davis (D, CA) and other politicians are helping Big Pharma by supporting bills designed to destroy DSHEA.

Codex Alimentarius Commission (CAC) has two committees which impact nutrition.

One of them, the “Codex Committee on Nutrition and Foods for Special Dietary Uses” (CCNFSDU), is chaired by Dr. Rolf Grossklaus, a physician who believes that nutrition has no role in health. This is the “top-guy” for Codex nutritional policy, and he has stated that “nutrition is not relevant to health”.

As unbelievable as it may sound, Dr. Grossklaus actually declared nutrients to be toxins in 1994 and instituted the use of toxicology (Risk Assessment) to prevent nutrients from having any impact on humans who take supplements! It is worth mentioning that Dr. Grossklaus happens to own the Risk Assessment company advising CCNFSDU and Codex on this issue. This company makes money when its toxicology services are used for the “assessment” of nutrients. Here in the U.S. we call that a “conflict of interest”.

Codex is made up of thousands of standards and guidelines. One of them, the Vitamin and Mineral Guideline (VMG), is designed to permit only ultra low doses of vitamins and minerals (and make clinically effective nutrients illegal). How can the VMG restrict dosages of vitamins and minerals? By using Risk Assessment (toxicology) to assess nutrients.

While Risk Assessment is a legitimate science (it is a branch of toxicology), it is the wrong science for assessing nutrients! In fact, in this context, it is actually junk science. Biochemistry, the science of life processes, is the correct science for assessing nutrients. Codex Alimentarius treats nutrients as toxins, which is literally insane.

Nutrients are not toxins - they are essential for life!!

http://www.healthfreedomusa.org/index.php?page_id=157

Start saving Seeds!!!

posted in Vegetarian &Vegan Recipe Exchange - 0 replies

vegan feel better food

2008-03-12T21:35:03Z

hey guys, I have a sinus infection mixed with some weird cough/loss of voice thing. needless to say, i'm at home and I'm very hungry. I'm about to go to the grocery store to pick some stuff up. I definitely want some soup but was thinking about getting some more filling stuff too (new to the vegan thing). an suggestions?

posted in Vegetarian &Vegan Recipe Exchange - 1 reply

vegan meringues

2008-03-12T20:54:48Z

Hi Everyone,

I'm new to this tribe and very excited about finding it. I have been a vegetarian for a long time and a vegan for the past 7 years (ok not really a vegan because i ate eggs and honey a little) but all labels aside...I just finished "The China Study" (wow, great great book!!!) and am now not eating eggs. Here's my problem, i'm totally addicted to trader joes vanilla meringues and am looking for a vegan replacement. Is there such a thing as vegan meringues? Any ideas of similar addictive vegan snacks? Thanks!!!

posted in Vegetarian &Vegan Recipe Exchange - 1 reply

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