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Old 03-07-2011, 02:49 AM   #1
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The Vegetarian/Vegan meal thread

This is a sort of continuation of the previous thread. Since that one had a month on it, I figured that maybe we'd get more people involved if it were more open ended.

Post your vegetarian/vegan meals, recipes, etc. Keep in mind some people may have a different definition of vegetarian than you, and that higher carb meals may be posted.
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Old 03-07-2011, 02:55 AM   #2
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Today is not a total vegetarian day as I plan to have fish with my evening meal, but I plan to eat:

-A big salad with cheese for lunch

-A bowl of oven roasted butternut squash soup and a bit of sweet potato for the majority of my dinner.
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Old 03-07-2011, 06:09 AM   #3
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well I had :
boiled eggs for breakfast
tuna and cottage cheese wrapped in salad for lunch
and I'll probably have a soup for dinner...

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Old 03-08-2011, 11:35 AM   #4
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generally my meals repeat over and over again .. but today I am trying a new idea for my kids. I bought one of those vegetable spiral slicers "spirooli". I recently made noodle shapes out of zucchini and my youngest adores them, so tonight I am going to try to make:

zucchini noodles with alfredo sauce and maybe a few chopped tomato pieces for color

I will be using a jarred alfredo sauce instead of fresh, out of sheer laziness, but probably would be even better with fresh. The plan is to saute the zucchini in a little olive oil and garlic, pour the warmed sauce and chopped tomato on top..



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Old 03-08-2011, 04:37 PM   #5
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Hey everyone,

I've been lurking over here so I thought I'd contribute.

Things I've had recently:

The best thing I've had lately in the "pasta" realm was spaghetti squash sauted in raw butter with parmesan and hedgehog wild mushrooms. This was beyond addictive.

I also have a serious affinity for caprese salad and goat cheese leek crustless quiche (not together).

I made some lemon poppyseed coconut flour muffins that were pretty tasty, but I'm still working on that recipe (a bit to greasy). I'll post it when I've figured out the oil ratio.
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Old 03-20-2011, 04:04 AM   #6
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I am making a slightly carby dinner tonight, although it's not a total carb-fest:

Bunless bean and veg burgers and fried cabbage. We'll probably have a salad for lunch.
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Old 03-26-2011, 08:06 AM   #7
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Hi TaDa!- what brand of spirooli did you buy? And do you find it easy to clean??
Thanks,
osoniye
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Old 03-26-2011, 05:05 PM   #8
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Hiya Oso .. I got mine on Amazon.com. The full name is: "World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer" I think it is easy enough to clean .. must be done by hand, of course.

I really like this thing, lol!!!!! very useful for vegetarian pasta-like dishes!!!!
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Old 03-30-2011, 08:08 AM   #9
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Pauline! I've been wanting a spirooli for a long time. Thank you for posting the model you bought. I'm going to order it from amazon! I hear you about the jarred sauce. So easy! And have you seen the new Ragu sugarfree sauces? They are regular pasta sauces made without sugar. Just tomatoes, olive oil, seasonings. To my taste they are a little bland, but you can always add garlic, etc. They are just so easy - open and heat. Those alfredo sauces are pretty low in carbs - at least the ones I've seen.

You are giving us such great ideas!
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Old 03-30-2011, 09:44 AM   #10
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I will definitely check out the Ragu Sauces!! I have been using the canned Hunt's "No Sugar Added" and it's ok, but not "amazing"! I think they all need doctoring if they are sugarfree, it seems!

I have been fooling around with daikon radishes after finding out I love them! Ohmigosh I have to keep myself from eating it raw like a fruit .. very similar texture to an apple!!!!

So this recipe is not perfect by any means. The daikon does not crisp up the same way as potatoes so the "hashed brown" is soft in the center and eggy like frittata. Maybe if I let myself use tons of oil, it would be even better, but I am trying to watch it with that, lol .. anyhow:

Hashed Brown Daikon Pancakes

9 oz peeled daikon
1/2 small onion diced
salt to taste
1 large egg
1 T carbquik (or other binding agent)
1T olive oil
1 oz grated cheddar cheese

Grate the daikon. Let the grated daikon sit for 5 minutes while you get everything else ready. Now, very important!, squeeze out the copious amount of liquid! add the chopped onion and mix well.

In a separate bowl, beat your egg and then add salt and a tablespoon of carbquik. Mix well! Add the daikon mixture to the egg mixture and form into 4 patties. Now, panfry in 1T olive oil.

I cover it for some of the time to make sure the center cooks well, since I am not using a lot of oil. Plate it up and throw grated cheddar on top ..
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Old 03-30-2011, 10:20 AM   #11
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Oh those pancakes sound absolutely wonderful. Thank you. Yup, low/lower carb can definitely be done vegetarian!...off to order my spirooli!
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Old 05-17-2011, 09:03 AM   #12
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I just made ramen soup with tofu for lunch ....

sheratake tofu noodles
6 oz tofu
knorr vegetarian bouillon
2T sour cream

Verrrrrrrry filling and nice on this chilly day!!



Pauline
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Old 05-19-2011, 08:13 AM   #13
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Quote:
Originally Posted by TaDa! View Post
I just made ramen soup with tofu for lunch ....

sheratake tofu noodles
6 oz tofu
knorr vegetarian bouillon
2T sour cream

Verrrrrrrry filling and nice on this chilly day!!



Pauline
That looks really good. I will have to try it.
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Old 05-23-2011, 06:24 PM   #14
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Anyone doing indoor gardening or hydroponics due to the nuclear winds blowing in from Japan?
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