Any vegetarians here?

[Lucinda]

I am heading back that direction (I was a veggie for 4 years - twice, earlier in my life) and wondered if anyone has any favorite recipes or websites?

TIA
L

[housewolf]

1. Not a vegetarian or vegan myself, but here's something you might enjoy

Someone on a list I belong to sent this out


http://kblog.lunchboxbunch.com/2010/10/three-squash-soup-easy-vegan-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+KathysBlogHealthyHappyLife+%28Kathy%27s+Blog%3A+Healthy.+Happy.+Life.%29


Rustic Three Squash Soup

This soup is perfect to keep you cozy on a brisk fall day. The ingredients are simple and healthy and the result is incredibly creamy, silky and luscious. One bowl is loaded with fiber, vitamin A, potassium and more. Fall squash season is here. Embrace it!

Ingredients:

3 squashes (butternut, buttercup, acorn squash, etc.)
1 cup plain soy milk or vegetable stock
½ cup cinnamon applesauce
2 Tbs. apple cider vinegar
2 Tbs. extra virgin olive oil
½ tsp. cayenne (optional)
1-2 Tbs. maple syrup (optional, for added sweetness)
salt & pepper (to taste)

Directions:

1. Wash each squash and slice in half; remove most seeds. Note: a few seeds are okay - they will actually add some toasted nutty flavor when blended into the soup.
2. Turn oven to 375 degrees; fill large glass casserole dish 1 inch high with water and place each squash face down in water; roast for 45 minutes or until tender.
3. Pull squash from the oven and drain hot water; rinse squash in cold water and scoop flesh into a large bowl; when scooped you should have around 4 cups. Note: a few soft skins are okay if they are scooped as well.
4. Place squash and remaining ingredients in a food processor and blend until smooth.
5. Serve immediately so soup is warm but not hot. Garnish with a few leftover squash slices and cayenne if desired. You can also store in the fridge and reheat as necessary or heat to boiling on the stove for a hot squash soup. Makes about 5-6 cups.







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[Lucinda]

2. That looks delicious. I love the color

And the flavor combination sounds really great. I don't do much soy, (bad for my thyroid) but I could sub the milk out easily.
Thank you so much!

[housewolf]

7. I think I used chicken broth when I made it

instead of the soy milk/veggie broth.

I couldn't find buttercup squash anywere so i subbed some Sweet Hubbard squash, but I'm sure you could use whatever varieties of squash you like. My only problem what that even with choosing the smallest squash I could find, once cooked & combined there was A LOT of squash!

[Tesha]

5. I was just using some roasted squash!

adding in vinegar, cayanne, and something sweet along with the stock has made a lovely Sunday lunch!

Thank you HW... yummm

[housewolf]

8. Glad you enjoyed it, Tesha!

It's a nice, filling and warming autunn meal. I'm glad youu decided to give it a try and that you liked it.

[The empressof all]

3. I've been eating totally Vegan since July

At various points in my life I have eaten Vegetarian or Vegan...I'm gearing up for surgery in Jan. and wanted to eat as "clean" as possible. It also helps with reducing my inflammation and has helped with weight loss. Honestly, I can't tell you I'll never eat another burger but I'm doing fine without the meat and dairy. I do on occasion miss eggs...and so far they are the only animal product I have craved.

I love this web site....and use it all the time for ideas and recipes

http://fatfreevegan.com/

[Lucinda]

4. Thanks for the link! I'm loading it now.

I started adding more anti-inflamatory foods and began to feel sooo much better. I have a a lot of joint and bone pain, hence the shift back to fresh fruits and veggies. Plus I really get squeamish about meats. I always have been. It goes in cycles.

Smart to plan ahead...anything you can do to make your surgery go better is a wise thing to do.


Editing to say that I'm loving all the lentil recipes....I LOVE lentils...just need more ways to use them creatively.

[trud]

13. anti-inflamatory foods? n/t

[The empressof all]

14. Here's a general overview link

http://nutrition.about.com/od/dietsformedicaldisorders/a/antiinflamfood.htm

Personally, I think you also need to use some trial and error. I limit my nightshade plants because I react... I have a really hard time with tomatoes. But I'm fine with potatoes. I don't think you need to give these things up all together but to see what aggravates and what doesn't and to limit those items to a few times per week or to space them out. For example, I try not to eat eggplant with tomatoes as for me it's just doubling the irritant.

Using things like flax seeds, almonds and dark leafy greens can't hurt and may actually help. If you eat fish, wild pacific salmon is expensive but you really only need a little to get the positive nutrients.

It's really just basic healthy eating.

[Lucinda]

20. I just try and add cranberry juice and foods from this link into my diet

http://www.metabolismadvice.com/anti_inflammatory_food/

Cranberry juice made a huge difference for me in joint pain. Almost immediately.

[hippywife]

6. When Bill went for several years without eating meat

this recipe from one of the Whole Foods cookbooks was a real treat. Still is when we want to cut back on meat consumption:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=78695&mesg_id=78739

[Lucinda]

10. Yum! I love mushrooms...

Would need to modify a tiny bit but it looks like a great recipe to play around with! Thank you!

[GoCubsGo]

9. I'm an economic vegetarian

I won't eat factory-farmed meat, and I can't really afford the free-range, organic kind right now. So, I tend to eat mostly vegetarian. I tend to favor the "Moosewood Restaurant" series of cookbooks. Their recipes are tasty, and many of them have at least one variation. One of my favorite recipes is on the web site of one of the authors: http://www.molliekatzen.com/archives.php

It's Arabian squash casserole--another featuring winter squash. You could probably adapt it to a soup, if you are so inclined. I also really love black bean soup. An easy version is to take a carton of broth, heat it with a couple of cans of black beans, and a 14 oz. can of diced tomatoes. You can use Rotel or other brands with chiles in them. I dump everything into a big pot, along with some chipotle chili powder (canned is good, too), and heat it all up. Don't bother draining. Then, I take my immersion blender to it, and season to taste. You can add a bit of sour cream, if you'd like, and sprinkle with real or soy cheese, if that suits your fancy. The chipotle gives the soup a nice smoky flavor.

Here's a really good vegan web site that has lots of tasty recipes: http://vegweb.com/.

It's a bit overwhelming. I like their tofu scramble recipe.

[Lucinda]

11. Thanks so much for both links!

Looks like tons of great ideas at both places. I appreciate this a lot! :)

[trud]

12. If you're really lazy, like me

Amy's foods are hard to beat.

Also, http://veganmenu.blogspot.com/ for example:

[Lucinda]

17. Oooo...Thank you!

And the shitake mushroom stock looks goood too!

[MelissaB]

15. I'm a new vegetarian (only one week), but my 16 yr. ols daugher has been one for years.

I'm trying a lot of new recipes from VeganDad's site.

http://vegandad.blogspot.com

I can't believe how good these recipes are. I never even thought I'd try vegan food. LOL!

I'll link them later if you'd like. I'm on the way out the door at the moment.

[MelissaB]

16. Penne with Seitan Sausage and Tomato Sauce

http://vegandad.blogspot.com/2010/05/penne-with-seitan-sausage-and-tomato.html

We've made this twice and the 2nd time was outstanding. I also used the leftover sausage on pizza and it was fantastic. This is the dish that I discovered Nutritional Yeast. I had never used it before. Yum!



Cream of Potato and Broccoli Soup

http://vegandad.blogspot.com/2009/01/cream-of-potato-and-broccoli-soup.html

This is an excellent. I'll cut back on the onions the next time I make it for the family.

[Lucinda]

19. The seitan sausage doesn't look too hard to make either!

Have you tried storing it?

The brocoli looks delicious. I really need to stop reading C&B Posts this late at night. I'm getting hungry! :)

[MelissaB]

21. I stored it in the fridge until I used it, but

read in the comments that VeganDad freezes it until needed.

[Lucinda]

22. TY!

:hi:

[Lucinda]

18. What a great resource. Thank you!

And welcome to the club. I'm phasing myself back that way. It's a little expensive for me to fully shift yet, so I am still doing some meat proteins. The blog looks great. Cant wait to dig through it!