tropit

Oh yeah..."nooch" too. (Nutritional yeast) Sunflower seeds would be a great addition. I usually add celery too, but I didn't have any on hand. Also, if you don't have, or don't like tofu, try this recipe with garbanzo beans instead.

~ C

tropit

Great idea! My husband will go in the fridge. grab the peanut butter and eat spoonfuls of it straight out of the jar. We're always running out of peanut butter in our house. He'd love the idea that he could make a real meal out of it by adding some oatmeal (or granola for non-diabetics) and slice a banana into it.

~ C

Faintly Artistic

Not a vegetarian myself, but my girls and I make this frequently in the summer. (And 90 sounds awesome, our high today is supposed to be 121℉)
Mix 1 or 2 chopped tomatoes, a small avocado, 1cup of corn ("roasted" in a dry skillet till it has brown spots), a can of black beans drained and rinsed, an some chopped onion. Drizzle with olive oil and lime juice. Salt and pepper to taste. Good with tortilla chips, a quesadilla, on a baked potato, or I just eat with a spoon sometimes. Low prep and a cool, refreshing meal. Complete protein too.

ube quilting

I hope this works for you. Lots of nice info and ideas here.

https://www.facebook.com/VeganChefOn...c_ref=NEWSFEED

daisydawg

QuiltE, I just finished eating your Apple Omelet for lunch. Really good, thanks for telling us about it.

QuiltE

Thank you! Glad that you enjoyed it .... hhmmmm maybe that will be my supper?

tropit

Fresh Homemade Almond Milk

Since we're on a trend with this thread, I thought I'd mention how easy and economical it is to make fresh almond milk. If you like the taste of almonds, you'll love almond milk. It's delicious! It tastes way better than the commercial stuff in the store and has a lot less additives. It's also a great replacement for cow's milk, for those of you who are lactos intolerant, or are on a non-dairy diet. Here is a plain, non-sweetened version. You can add sugar, vanilla, or cocoa, if you like. I like it plain in my coffee each morning.

Put 2 handfuls of raw, organic almonds into the blender. Fill the blender up with about 6-8 cups of water. Turn on the blender and blend until the nuts are finely ground, about 2 minutes. Pour mixture into a strainer that is lined with a cotton cloth. (A scrap of old bed sheeting is perfect.) Allow to sit and drain for about 10 minutes. Gather up the cloth and twist it to help release the rest of the "milk." Put the almond grounds back into the blender and blend again with about 3-4 cups of water. Repeat the straining process. Store milk in the refrigerator. Save the grounds in the freezer to use as a crumb topping in a dish later on.

*Note: Almond milk will sometimes separate. To prevent that, you can blend in about 1/4 teaspoon of Xanthan Gum, or Guar Gum. (Bob's Red Mill sells these. Look for them in a health food store or co-op, Whole Foods, or the baking section of a major grocery store.) It's kind of messy to use, so sometimes I go ahead and just buy a half gallon of commercial Almond Milk, such as Blue Diamond, or Silk brands, and just mix my homemade together with the commercial stuff, which already has the emulsifiers in it.

The cost for freshly made almond milk is about 1/2 of buying it in the store, on sale. It takes a little time and effort to make, but I think that it's really worth it.

~C

tropit

This post I just made about the almond milk reminds me of an episode that I had in the grocery store a couple of weeks ago. I had discovered that the bulk section of our local Safeway had organic, raw almonds on sale for $7.99/lb...perfect for making my almond milk and other goodies. I scooped up a big bagful! When I got to the check-out stand, the checker gasped when he was that the cost of almonds was about $18. The lady behind me joined in and gave me a stern lecture on how I should just "do without" instead of spending so much money on silly almonds. I glanced over to her cart and noticed that she was buying 8 or 10, very cheap, frozen pizzas, which I'm sure had to cost more than my almonds, not to mention that they were far less nutritious. Besides, what business was it of hers what I bought?

My $18 worth of almonds have produced several gallons of almond milk, snacks for the hubby and crunchy additions to our salads, granola and other meals, a crumb coating for our "fried" meals, almond meal for my homemade bread, AND they're only half gone. I'm still planning to make yogurt and almond spread out of them, along with more almond milk. A tremendous bargain in my opinion! I probably would have spent close to $100 on these items if I had bought them in the store.

~ C

DJ

I love Ina Garten's Gazpacho:
http://www.foodnetwork.com/recipes/i...recipe-1941264
I like a bit of feta cheese on top.

Also Black Bean Salad
http://www.tasteofhome.com/recipes/c...ack-bean-salad

I really like tabouli also.

QuiltE

Seeing DJ's post of the Black Bean Salad, reminds me of one I used to make .....

Black Beans, red peppers, frozen corn and frozen peas .... and whatever else.
Marinade ... basically an italian dressing, but whatever you want.
Serve overtop of rice ... the recipe said to mix it in, but I don't care for soggy rice, so kept it separate.

It made for a riot of colour on top of the plate ... and contrasts of textures.
To say the least about all the nutrition!