[Diary/Dairy]

Looking for some meatless dishes - anyone got any to share - I am especially looking for ones involving whole grains that are low fat.

Thanks in advance.

[Spidey's mom]

Me too . . my daughter recently became a vegetarian.


steph

[Diary/Dairy]

It's hard - I know the benefits are going to be worth it - weight loss and lowering my lipids....but eating out is difficult with this lifestyle choice.

Steph, I did make one thing - a black bean patty that tasted reallt good - I don't have my cookbook with me here in NC - will have to look online for it....

[Spidey's mom]

I have friends who are Seventh Day Adventists . . .and she is a dietician so she knows how to mix and match foods for optimum nutrition. Plus, I always enjoyed eating at their house.

I'll have to email her for some ideas . . . .

I'll post them if she responds - they live in Hawaii and are rarely on the computer due to all the surfing they do. (ENVY Smilie needed)



steph

[Diary/Dairy]

Ohhhh - that's fab Steph! Seventh Day Adventists are people in good health, probably because of their diet.....

[mercyteapot]

Crispy Tofu With Plum And Ginger Sauce
2 cup vegetable stock
1/8 cup sesame seeds
1/4 cup plum jam
1/2 tbsp soy sauce
1 half inch peeled and minced piece fresh ginger
1 tbsp apricot preserves
1 lb firm tofu
1/4 cup whole wheat flour
2 tbsp cornstarch
2 T sesame seeds
1/4 cup peanut or sesame oil


1. Bring the stock to a boil and add the plum jam, soy sauce, and ginger.
2. Stir vigorously to dissolve the jam.
3. Let the stock boil once again and add the apricot preserves.
4. Lower the heat and simmer uncovered until the mixture is reduced to a slightly syrupy consistency, about 30 minutes. (Makes 1 1/2 cups)
5. Reserve 3/4 cup for the tofu and another 1/4 cup to coat stir fried vegetables. (Extra sauce keeps, refrigerated, for about 1 month).
6. Meanwhile, slice the tofu into 16 slices (or into bite-sized cubes).
7. In a large bowl, combine the flour, cornstarch and sesame seeds and coat the tofu slices evenly with the mixture.
8. Heat the oil in a large frying pan and add only as many pieces of tofu as will fit without crowding.
9. Brown them evenly and set aside on absorbent paper and continue until all tofu is cooked.
10. Remove tofu from pan, keep warm and stir fry your favorite veggie combination. When this is crisp tender, add the tofu back in, and drizzle 1/4 cup sauce over all before serving.


Calories: 290
Total Fat: 13 g
Carbohydrates: 32 g
Protein: 11 g

[mercyteapot]

Pressure Cooked Thai-Style Chickpeas - 6
1 1/2 cups dried chickpeas, rinsed, picked over and soaked overnight [reduces the cooking time by half]
3 cups light coconut milk
1 teaspoon minced garlic
3/4 pound sweet potatoes, peeled and cut into 1" chunks
1 cup chopped plum tomatoes
1 tablespoon curry powder, mild
1/4 cup fresh coriander, minced
1/2 cup fresh basil. minced
1 tablespoon tamari soy sauce


Drain and rinse chickpeas. Combine chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander in a pressure cooker. Lock the lid in place. Bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 18 minutes.


Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow steam to escape. Add the basil and soy sauce to taste as you break up the sweet potatoes and stir to create a thick sauce.


To make this recipe without a pressure cooker: Combine 3 cups canned chickpeas, drained, with coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander in a saucepan. Simmer, covered, for 30 minutes until sweet potatoes are tender, then stir in basil and soy
sauce.

This one came from: http://www.healthwell.com

[Diary/Dairy]

I am going to make these later on this week!
Thanks Mercy!!

[mercyteapot]

2 c. cooked rice
1 c. peanut butter
2 eggs
1 med. onion, grated
2 tsp. salt
3 c. grated carrots
2 c. milk
2 tsp. butter
1/2 tsp. sage

You can form this into a loaf pan or free form it. Bake at 350 for about 45 minutes. It tastes nothing at all like meatloaf, but it really isn't bad at all!

[flightnurse2b]

ETA: try savvyvegetarian.com, i use this website for alot of recipes.

i really like quinoa and couscous. they are really filling grains that are low fat and high protein. i buy mine in tubs at the grocery store and get creative with what i throw in it, you can pretty much use any kind of spice or seasoning, fruits and veggies.

QUINOA BLACK BEAN SALAD
Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt
• 2 cups cooked black beans. If using canned beans, drain and rinse well
• 1/2 cup chopped celery
• 1 jalapeno pepper, seeded and minced
• 1 garlic clove, minced, OR 1 tsp garlic powder
• 1 red pepper, sliced thin
• 1 large ripe tomato
• 1 green pepper, sliced thin
• 1 tsp cumin powder
• 1 tsp coriander powder
• Dressing:
• 2 Tblsp freshly squeezed lime juice
• 1/4 cup olive oil
• 1 tsp salt
• Fresh ground pepper
• Pinch cayenne or chili powder
• 2 Tblsp chopped fresh cilantro
• 1/4 cup chopped scallions
• Optional: 1/2 cup sliced olives

Directions

1. The quinoa can be made ahead of time and refridgerated
2. Soak the quinoa 1/2 hour in cold water
3. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer.
4. Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt. Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
5. Remove from heat and allow to sit 5 minutes covered
6. Fluff gently with a fork and set aside to cool.
7. Saute jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
8. Add the green and red peppers and saute briefly
9. Add the cumin and coriander, cook and stir 5 minutes
10. Blend dressing ingredients with a whisk or shake in a jar
11. Gently combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
12. Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill for later

BASIC COUSCOUS (and i like to squirt some fresh lime juice and parsley in mine)
Ingredients:

• 1 cup couscous
• 1 1/2 cups boiling water
• 1/2 tsp salt
• 1 -2 Tbsp olive or vegetable oil

Helpful Hints:

• Couscous is available in whole wheat in some stores. If not, you may be able to find it online.
• Couscous will stay fresher in the fridge if you're not going to use it up quickly
• For a bit of fanciness, toast some pine nuts in the oil before you add the couscous, and throw in a handful of currants or raisins and a cinnamon stick with the boiling water
• Stir a few pinches of dried leaf herbs or fresh minced herbs with the couscous - basil & oregano, or thyme & marjoram, or rosemary

Directions

1. Heat oil in pan on med-low for 5 minutes, add couscous and salt. Stirring constantly, toast couscous until it is golden brown in color (3 minutes) Don't leave it unattended - it'll burn quickly. Pour in the boiling water and immediately cover with lid. Remove from heat, allow to sit for 5 - 10 minutes
2. Fluff gently with a fork and serve.