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Thread: Need Help - Vegan recipes

  1. #1
    Senior Member Sharon - NC's Avatar
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    After finishing chemo for cancer in 09 I went on a vegan diet (read the China Study for animal protein/cancer connection if you're interested). My CA-125 level stayed in single digits (that's good. Normal is 33, my high was 660). In June I added dairy and meat occasionally, and in November the cancer was back. Coincidence? I think NOT. So ... I had surgery on 12/15, chemo started 1/3, and I'm back on vegan. The problem is ... and the reason I stopped in June ... I'm bored. I can't find things that feel "substantial" and fill me up. I don't like (but obviously am eating) vegetables.

    Do you have any good vegan recipes you'd care to share with me? I appreciate it sooooo much. Thanks!!!

    Sharon

  2. #2
    Google Goddess craftybear's Avatar
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    what does your Dr. say about being on a vegan diet?

  3. #3
    Senior Member Sharon - NC's Avatar
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    Quote Originally Posted by craftybear
    what does your Dr. say about being on a vegan diet?
    He said it can't hurt as long as I get enough protein from vegetable sources. He was really interested and wondered as I did whether there was a connection. Fact is ... when I did vegan, the cancer stayed away. When I added animal protein, it came back, with a vengeance, acdtually. I'll never be 100% sure, but I am sure that I don't want to have to wonder if I get it a THIRD time without sticking to the vegan diet.

  4. #4
    Power Poster amma's Avatar
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    Substituting brown basmatti rice for white is more filling, the same with whole wheat noodles for white flour noodles. Also, try eating less at each meal, but increasing to 5 smaller meals a day. It helps me feel full, but I don't eat as much over all as I did with 3 large meals :D:D:D

  5. #5
    Google Goddess craftybear's Avatar
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    ok, thanks for letting me know, you take care of yourself

    Quote Originally Posted by Sharon - NC
    Quote Originally Posted by craftybear
    what does your Dr. say about being on a vegan diet?
    He said it can't hurt as long as I get enough protein from vegetable sources. He was really interested and wondered as I did whether there was a connection. Fact is ... when I did vegan, the cancer stayed away. When I added animal protein, it came back, with a vengeance, acdtually. I'll never be 100% sure, but I am sure that I don't want to have to wonder if I get it a THIRD time without sticking to the vegan diet.

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    Quote Originally Posted by Sharon - NC
    I'm bored. I can't find things that feel "substantial" and fill me up. I don't like (but obviously am eating) vegetables.

    Do you have any good vegan recipes you'd care to share with me? I appreciate it sooooo much. Thanks!!!

    Sharon
    Sharon,
    First, may I say how very sorry I am that you are having to deal with this again! I imagine it is very scary to have the cancer return.

    But on a happier note, I am on a vegan diet for weight loss, and love it! The Mediteranian Diet ( a large book with recipes and lots of information) is a great reference. There is also a cookbook that goes along with it.

    I frequently eat Kashi vegan frozen meals - very easy and tasty. Just follow directions for microwave heating on the box. They do fill me up! If you don't need to worry about eating too many calories, there are lots of frozen "lunches" in our grocery stores here (SW Florida) that I think are wonderful.

    I'll try to put together a few specific recipes that I like to send you later today - or at least yet this week. But I really do recommend Kashi frozen meals as an easy, tasty start. Hope your grocer stocks that brand. If not, they may be willing to order some.

    Blessings on you - I'll add my prayers for recovery to yours.

    Sally
    PS Former President Clinton is now on a "plant based" diet and has returned to health through it according to info on the web. I've found I can google Clinton and diet and can find out more about what he eats.

  7. #7
    Super Member lass's Avatar
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    My local library had a magazine on vegan cooking. You might check that out. That is a way to get new dishes on a more regular basis.

  8. #8
    Senior Member tealady's Avatar
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    I like "Christina Cooks". You can search for her books on Amazon. She used to have a show on PBS.

  9. #9
    Senior Member Jshep's Avatar
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    I too understand what she means by not feeling full. I have recently been diagnosed with diabetes. I am finding it hard to prepare foods that I can eat. My hangup used to be things like pasta, pizza, nachos. I do like vegetables, but am not quite sure how to season them to keep them from tasting bland.

  10. #10
    Junior Member rebeccalr's Avatar
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    I have a great tofu stew I make. It is really easy. I always freeze my tofu first (it is supposed to give it a spongier texture?)

    Mediterranean Stew

    Large Onion
    Garlic
    Tofu
    Stewed tomatoes
    Garbanzo beans
    Favorite Barbecue sauce
    ~ 1/2 tsp. Cinnamon
    salt to taste

    Saute onion and garlic in olive oil. Add drained, cubed tofu and half a bottle of barbecue sauce. Stir well and then add the rest of the ingredients. Cook for 20 - 30 minutes and it is ready to eat.


    I can my own tomatoes from my garden and I freeze my own chick peas, garbanzo beans. I cook a large pot of dried ones and freeze into smaller portions. You will be able to control what goes in them.

    Good luck with treatments!

  11. #11
    Member susanbateman's Avatar
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    Try my sister's blog: http://cindyloocolleen.blogspot.com/

  12. #12
    Super Member SharonC's Avatar
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    Sorry to hear of your health problems. Prayers for you and your family.

    Saw this today so I made this today (with a few changes) and it smells and taste DeLICIOUS :)
    It's a start and so quick and easy.

    Black Bean and Tortilla Bake Recipe
    Ingredients:
    1 garlic clove, minced
    1/2 cup chopped onion
    1 can Fire Roasted Tomatoes
    1 cup chopped green onion
    1/2 teaspoon chili powder
    2 teaspoons cumin powder
    1 (8 ounce) can tomato sauce
    2 (16 ounce) cans black beans, rinsed and drained
    Ό cup chopped cilantro
    salt and pepper
    8-12 soft corn tortillas
    8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons
    1 can Corn (Optional)

    Directions:
    Prep Time: 5 minutes
    Total Time: 35 minutes
    Preheat oven to 350* F.
    Spray a large skillet with cooking spray.
    Add garlic, onions, tomato, green onion, cumin, and chili powder.
    Cook on medium heat until onion is tender.
    Add tomato sauce and cook 5 minutes more.
    Stir in beans, corn (optional) cilantro, salt and pepper.
    Spray a 9 inch square baking dish with cooking spray.
    Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
    Top with reserved 2 tablespoons of cheese.
    Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

  13. #13
    Super Member lass's Avatar
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    Lemon and lime juice - fresh are great. Also try whole grain mustard -- The Barefoot Contessa has a recepie for red potates with olive oil, onion, salt, corse pepper. whole mustard that is roasted in the oven - yumm

  14. #14
    Cassews's Avatar
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    have you tried to google Vegan Recipes? Or go to Foodnetwork.com or cookingchanneltv.com for recipes there after typing in Vegan Recipes ? Allrecipes.com? About.com has some good Vegan Recipes or used to.

  15. #15
    Senior Member Phyllis42's Avatar
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    Oven-Roasted Root Vegetables:
    Wash and dry all vegetables thoroughly using a scrub brush.
    Cut vegetables into small chunks:
    Fresh Beets
    Butternut Squash
    Brussels Sprouts
    Onion
    Carrots
    Parsnips
    Place vegetables into a large bowl and add/toss together with:
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    Pinch of rosemary
    Pinch of oregano
    Pinch of onion powder
    Pinch of garlic powder
    Course ground black pepper to taste
    Directions:
    Place vegetables in fridge for about an hour and then spoon them out onto a baking sheet in a preheated oven at 425 degrees.
    Stir vegetables every 10 minutes and remove from the oven after 25 minutes.
    Serve over whole wheat bowtie pasta or brown rice.
    Spaghetti Squash:
    Instructions:
    Fill a casserole dish with 1-inch of water and place halved spaghetti squashes face down in water and microwave for 20 minutes. Remove and let cool for 10 minutes.
    Using a fork, scrape out squash into a glass baking dish.
    Drain any excess water and add:
    1 can of petite diced tomatoes
    Chives (use scissors to cut into small pieces)
    Add and mix in:
    4 tablespoons of Parmesan cheese
    Directions:
    Bake in a 350 degree oven for 15 minutes.

  16. #16
    Super Member cr12cats's Avatar
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    my SIL and son are vegans.For a quick dinner maybe you would like to try indivisual pizza. We took the gluten free grain or wheat torillas type flat breads ( if you can have gluten any torillas, flatbreads, or english muffins will work.) and put some tomatoe sauce on them (Can add little garlic to sauce if you want ) add what ever veggies you want then some cheese of your choice and bake at about 400 until cheese is melted. also we make cheese enchillads. put tomato sauce in a saucepan add some chilli powder, salt and heat then put some in a casserole container put a layer of corn torrillas over the sauce add shredded cheese, more sauce then torillas and cheese then slices of olives, bake till all is melted and browned a little. Also black beans and rice with salsa. We also like lentils made with vegan bouillon salt and papper to taste. Beans soups are great especcially in this cold weather. I also like their vegan bacon that is just heated and served. Great for BLTs. Have you also tried their vegan chicken patties that are in the frozen section by the bacon, There is no meat in any of it. The best brand ismorning star. I lsoi like there black bean patties to put in a torilla with mild salsa and cheese heat in the micro wave. Also chilli is good to make just leave out the meat. Ravonda Just be creative, I am also a diabetic and have watch what I eat and amounts. Good lucl to you and hope you get better. Ravonda

  17. #17
    Super Member juneayerza's Avatar
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    Take a look at this site. http://www.worthingtonfoods.com/
    Loma Linda products have been around forever and even though the meat substitute products really don't taste like meat, they can taste good if you don't look at them as a "meat".
    The site has all kinds of recipes you can use with their products. You will get all the protien you need from these products.

  18. #18
    Super Member cr12cats's Avatar
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    also in the fridge section by the cheeses usually they have vegan hot dogs. We like kraut dogs vegan chilli dogs or just hot dogs had some friends who had a hard time with the kids eating introduced the dogs and they love them. sweet potato fries out of the oven are great for a side.

  19. #19
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    Sharon,

  20. #20
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    Sorry, not able to help you. As far as I'm concerned it there is no meat at a meal there was no meal !! I don't even do cereal for breakfast unless I have meat to go with it.

  21. #21
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    Sharon,

    I recommend you spend some time with a registered dietician. Ask your doctor or check with the local or the cancer hospital where you were treated for a recommendation.

    And if you haven't discovered soy-based products (soy yogurt, cheese, etc. as well as TVP and tofu) look for them at your supermarket.

    You can get enough protein on a vegan diet by combining any beans (navy, red kidney, black, garbanzo, soy etc.) or peanuts or lentils with any whole grain (like whole wheat, oats, barley, corn, rice [brown],) etc. Armed with that knowledge, you can create all kinds of tasty treats just by mixing different beans or spices wiht varying grains! One way I reduce boredom with recipes is to change the spices and herbs I add.

    Heat, eat and enjoy!
    Sally

  22. #22
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    Sweet Potato Chili with Vegetable Protein and Black Beans

    • Bocca or Morningstar Farms brand ground textured vegetable protein (TVP) from the frozen food section equivalent to 2 pounds of ground meat
    • 4 tablespoons olive oil
    • 2 medium onions, chopped
    • 4 cups of sweet potato, peeled and cubed into 1/2-inch dice
    • 2 teaspoons garlic powder
    • 4 tablespoons medium chili powder
    • 1/2 teaspoon hot chili powder or cayenne pepper
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon ground black pepper
    • 2 teaspoons salt
    • 32-ounce water mixed with low-sodium vegetable broth mix
    • 5 chipotle chilies from can of chipotles in adobo sauce, chopped
    • 2 cans, (15 1/2 ounce each) black beans, drained and rinsed
    • 2 cups of water (if needed)

    In a large pot over medium heat, add olive oil and onions and saute for 3-5 minutes. Add sweet potatoes, and TVP, stir and continue to cook another 5 minutes.

    In a small bowl combine garlic powder, both chili powders, cloves, cinnamon, cumin, black pepper and salt. Sprinkle mixture over onion/sweet potato/TVP mix in the pan. Cook for another minute while stirring to get everything covered with spice mix.

    Saute for 5 minutes over medium heat to bring out spice flavors. Stir frequently so spices don’t burn.

    Mixture should take on an orange glow.

    Add broth, chipotle chilies and black beans to pan. Stir to combine. Bring pan to a boil, then reduce heat, cover and simmer for 20 minutes. If chili gets too thick add a bit of water.

  23. #23
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    Weekend chili
    • 6 ounces bacon-flavored TVP (breakfast strips from Bocca or Morningstar Farms) , cut into matchsticks
    • Oil with a high smoke point and neutral flavor
    • TVP ‘burgers’ equivalent amount to 3 pounds beef chuck cut into 2-inch chunks
    • 3 jalapeno peppers or to taste, roughly chopped
    • 1 large onion, roughly chopped
    • 1/4 cup cilantro stems, chopped, leaves reserved for garnish
    • 5 tablespoons chili powder (use a variety of dried chiles to balance heat and fruitiness and to provide a greater depth of flavor)
    • 2 tablespoons tomato paste
    • 2 chipotle peppers in adobo sauce, roughly chopped with 1 tablespoons sauce reserved
    • 6 garlic cloves, minced
    • 1 bottle of medium-bodied ale, room temperature
    • 4-6 cups vegetable stock
    • 6 6-inch corn tortillas
    • 28-ounce chopped tomatoes with juices
    • 1/2 cup cilantro leaves, chopped
    • Salt to taste

    Although chili powder can be made in advance, the making of the chili itself will still take about 5 hours. OR you may use canned chili powder. A heavy, enameled dutch oven is the perfect chili pot, but whatever vessel you use be sure it holds at least 6 quarts and can go from stove top to oven.

    Preheat the oven to 325 degrees.

    Heat 1 tablespoon of oil in dutch oven on stop top. Fry ‘bacon’ until brown and remove; set aside.

    Add broken-up or cut ‘burgers’ to same pot and brown in several batches. Set aside with bacon.

    Add onions to empty pot and stir. As they release moisture, scrap up brown bits on bottom of pan. Add jalapenos and cilantro stems. Stir periodically to prevent burning. Add small amounts of stock if more moisture is needed.



    Meanwhile, tear tortillas into 2-inch bits, add to 1 cup stock and microwave until soft (about 2 minutes). Blend into smooth paste. This helps thicken the chili.

    When onions become soft and caramelized, clear a spot in middle of pan and add a small amount of oil. Cook spices in the oil until their fragrance is released, then quickly mix them in with the onions to prevent burning. Repeat with tomato paste, chipotles with sauce and garlic. Add beer to deglaze.

    Add 2 cups stock and the chopped tomatoes with juices. When mixture is hot again, slowly stir in tortilla paste. Stir to prevent lumps.

    Return ‘burgers’ and ‘bacon’ to pot. Stir and add enough stock to cover ‘meat’. Cover and let simmer in the oven about 3 hours.
    Before serving, add salt to taste and stir in cilantro leaves. Spritz each serving with fresh limes.

  24. #24
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    Vegetarian Chili (I’ve modified all of these recipes to be vegan. This one came that way!)

    This recipe takes about half an hour to prepare and half an hour to cook. Serves 6 to 8.

    • 2 tablespoons canola oil
    • 1 1/2 cups chopped yellow onions
    • 1 cup chopped red bell peppers
    • 2 tablespoons minced garlic
    • 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
    • 1 medium zucchini, stem ends trimmed and cut into small dice
    • 2 cups fresh corn kernels (about 3 ears)
    • 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1 1/4 teaspoons salt
    • 1/4 teaspoon cayenne
    • 4 large tomatoes, peeled, seeded and chopped
    • 3 cups cooked black beans, or canned beans, rinsed and drained
    • 1 (15-ounce) can tomato sauce
    • 1 cup vegetable stock, or water
    • 1/4 cup chopped fresh cilantro leaves
    • Cooked brown rice, accompaniment

    In a large, heavy pot, heat oil over medium-high heat. Add onions, bell peppers, garlic and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add zucchini, corn and mushrooms, and cook, stirring, until vegetables give off their liquid, soften and start to brown around edges, about 6 minutes.

    Add chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and stir well. Add beans, tomato sauce and vegetable stock, stir well, and bring to boil.

    Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

    Remove from heat and stir in cilantro. Adjust seasoning to taste.

    To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice.

    Top with a favorite garnish — such as chopped scallions.

  25. #25
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    am so sorryabout what you are going through, I am not fully au fait with total veganism but I do make a winter veg casserole-------
    chop roughly into squares---parsnips/carrots/leeks/swedes/turnips/potatoes[perhaps sl bigger]celery and any other root type veg you want , fry these until sl browned then put into casserole and coat with plain flour, add 2 thyme sprigs then cover with veg stock---but don't drown asthe veg will produce liquid of their own,season and add a good squeezeof lemon juice and cook moderate oven for about 2 hours or done--not mushy.

    when done I serve with grated cheese---p'haps you have alternative? and eat with brown bread, very filling and comforting ------------enjoy!!


    PS Ialso make mushroom stroganoff, maybe you could adapt this?????

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