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Back on topic, I'm still not converted, but I certainly see some rationale in a diet where veggies and fruits are more predominate than meat.
Lets not get all crazy here.
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Your First Day as a Vegan?
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gramarye
In Exile
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rus wrote >>
DavidF wrote >>
Back on topic, I'm still not converted, but I certainly see some rationale in a diet where veggies and fruits are more predominate than meat.Lets not get all crazy here.
Indeed. The primary purpose of veggies is to complement meat. Compare, e.g., raw onions and mushrooms on a salad with sauteed onions and mushrooms on a steak. :-)
I could eat fruit all day, though.
Posted 11 months ago # -
DavidF
Elysium Fields
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gramarye wrote >>
rus wrote >>
DavidF wrote >>
Back on topic, I'm still not converted, but I certainly see some rationale in a diet where veggies and fruits are more predominate than meat.Lets not get all crazy here.
Indeed. The primary purpose of veggies is to complement meat. Compare, e.g., raw onions and mushrooms on a salad with sauteed onions and mushrooms on a steak. :-)
I could eat fruit all day, though.I love me some steak, but if I had to choose, I would be tempted to go for the sauteed onions and mushrooms by themselves vs. the steak by itself. Never fear fellow meat lovers! Don't forget they saute them in butter!
Posted 11 months ago # -
gramarye
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DavidF wrote >>
gramarye wrote >>
rus wrote >>
DavidF wrote >>
Back on topic, I'm still not converted, but I certainly see some rationale in a diet where veggies and fruits are more predominate than meat.Lets not get all crazy here.
Indeed. The primary purpose of veggies is to complement meat. Compare, e.g., raw onions and mushrooms on a salad with sauteed onions and mushrooms on a steak. :-)
I could eat fruit all day, though.I love me some steak, but if I had to choose, I would be tempted to go for the sauteed onions and mushrooms by themselves vs. the steak by itself. Never fear fellow meat lovers! Don't forget they saute them in butter!
Heh. My fair lady sautees them in olive oil, actually, I think. But your point is well taken nevertheless.
Posted 11 months ago # -
DavidF
Elysium Fields
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gramarye wrote >>
DavidF wrote >>
gramarye wrote >>
rus wrote >>
DavidF wrote >>
Back on topic, I'm still not converted, but I certainly see some rationale in a diet where veggies and fruits are more predominate than meat.Lets not get all crazy here.
Indeed. The primary purpose of veggies is to complement meat. Compare, e.g., raw onions and mushrooms on a salad with sauteed onions and mushrooms on a steak. :-)
I could eat fruit all day, though.I love me some steak, but if I had to choose, I would be tempted to go for the sauteed onions and mushrooms by themselves vs. the steak by itself. Never fear fellow meat lovers! Don't forget they saute them in butter!
Heh. My fair lady sautees them in olive oil, actually, I think. But your point is well taken nevertheless.
Well that's just wrong. She must have a hidden vegan agenda. :)
Posted 11 months ago # -
Red Sun Rising
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http://www.earthbalancenatural.com/
The best vegan butter replacement that I've found.
Posted 10 months ago # -
Red Sun Rising
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Actually, sauteed onions and mushrooms go really well with potatoes too. Or marinara. Hell, I can think of a lot of delectable things that are complimented with sauteed onions and mushrooms. Mushrooms add a hearty, satiating component to many meals in addition to a robust array of anti-oxident, anti-viral nutritional benefits. Momo's over on Olentangy does a tofu and onion saute too that is pretty tasty. Onions and mushrooms on a kebab with some pineapple, bell peppers, artichokes and persimmons are pretty detectible visually and in flavor.
Here's a simple summertime staple favorite that takes about 7 minutes- best served hot but can go either way and does well at potlucks:
8 oz (half a package) Orzo
FRESH Shitake mushrooms (about 8 large or 15 small)
Fresh Chives (about 10 10" strands
Pine nuts half cup
Salt to taste (I like Himalaya)
Pepper (I use 3 pepper fresh ground)
Earth Balance Natural Buttery Spread
(if you are on a low fat/low oil directive- use vegetable broth- I like Rapunzel brand- to saute the mushrooms)First start the orzo boiling in the water (I typically double the water to orzo ratio)
While the orzo is warming up/cooking, I put a cast iron pan on the stove, turned onto med heat, and add a dollup of earth balance (probably about 2 tbsp), salt and pepper then commence chopping the mushrooms- takes about 2 to 3 minutes. Add the mushrooms to the melted earth balance and saute for about 3 minutes, add pine nuts and saute for about 1 minute. Most of the water will have absorbed into the orzo, so I pour most of what is left out and add to the pan with the mushrooms and pine nuts. Add more salt, pepper and earth balance to taste (mix in). Remove to serving bowl. Toss in fresh chives (if you grew them yourself, a lavender chive blossom or two on top adds a little panache to the pasta.)
Serves 2 as a main dish or 4 to 6 as a side.
Posted 10 months ago # -
DavidF
Elysium Fields
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Red Sun Rising said:
Actually, sauteed onions and mushrooms go really well with potatoes too. Or marinara. Hell, I can think of a lot of delectable things that are complimented with sauteed onions and mushrooms. Mushrooms add a hearty, satiating component to many meals in addition to a robust array of anti-oxident, anti-viral nutritional benefits. Momo's over on Olentangy does a tofu and onion saute too that is pretty tasty. Onions and mushrooms on a kebab with some pineapple, bell peppers, artichokes and persimmons are pretty detectible visually and in flavor.Here's a simple summertime staple favorite that takes about 7 minutes- best served hot but can go either way and does well at potlucks:
8 oz (half a package) Orzo
FRESH Shitake mushrooms (about 8 large or 15 small)
Fresh Chives (about 10 10" strands
Pine nuts half cup
Salt to taste (I like Himalaya)
Pepper (I use 3 pepper fresh ground)
Earth Balance Natural Buttery Spread
(if you are on a low fat/low oil directive- use vegetable broth- I like Rapunzel brand- to saute the mushrooms)First start the orzo boiling in the water (I typically double the water to orzo ratio)
While the orzo is warming up/cooking, I put a cast iron pan on the stove, turned onto med heat, and add a dollup of earth balance (probably about 2 tbsp), salt and pepper then commence chopping the mushrooms- takes about 2 to 3 minutes. Add the mushrooms to the melted earth balance and saute for about 3 minutes, add pine nuts and saute for about 1 minute. Most of the water will have absorbed into the orzo, so I pour most of what is left out and add to the pan with the mushrooms and pine nuts. Add more salt, pepper and earth balance to taste (mix in). Remove to serving bowl. Toss in fresh chives (if you grew them yourself, a lavender chive blossom or two on top adds a little panache to the pasta.)
Serves 2 as a main dish or 4 to 6 as a side.
Sounds good! I'm huge fungus fan. Mushrooms could almost get me to eat vegetarian (but never vegan, I can't wean myself from cheese)
Posted 10 months ago # -
Red Sun Rising
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rus said:
Try oyster mushrooms in beef broth... not bad.Reminder this is a vegan thread mate. Savvy? Yarrgh! But for those who like to cook in the classic french style, there is this product that does a right job of it:
http://www.superiortouch.com/retail/products/better-than-bouillon/vegetarian-bases/44/no-beef-base
I had a french trained chef prepare some of this beefless tips product http://www.gardein.com/recipes.php
with some of the above better than bouillon, some red wine, and creminis and it was divine!Another amazing mushroom gravy recipe (my favorite holiday gravy- but be warned, like all gravies, it has A LOT of calories- fortunately, there are a lot of other things that go into this that reduce the caloric density per tablespoon):
6 TBSP flour
7 TBSP olive oil (120 calories per TABLESPOON- GAD!)
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
2 tsp dried rosemary
1 tsp dried thyme
1 cup white button mushrooms thinly sliced
3 cups vegetable stock
2 TBSP soy sauce
1/2 tsp maple syrup
salt and pepper to taste1. Saute` mushrooms in 1 tablespoons olive oil until browned and liquid is evaporated. Set aside.
2. Make a roux by heating 6 tablespoons of olive oil in a heavy skillet at medium high heat. Add 6 tablespoons of flour one at a time stirring constantly. Cook 5 to 7 minutes until flour is lightly browned.
3. Add onion, carrot, celery and dried spices to roux. Lower heat to and cook for 2 to 3 minutes,
4. Slowly stir in the stock, ½ cup at a time, blending as you go. Add soy sauce, maple syrup and mushrooms. Stir and cook for 15 minutes over medium low heat until sauce is thickened.Posted 10 months ago # -
Red Sun Rising
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Same way you'd cook up any other piece of meat, since humans are made of meat too.
Perhaps you can get an interview with this one and find out: http://www.spiegel.de/international/zeitgeist/0,1518,511775,00.htmlPosted 10 months ago # -
rus
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Red Sun Rising said:
Same way you'd cook up any other piece of meat, since humans are made of meat too.
Perhaps you can get an interview with this one and find out: http://www.spiegel.de/international/zeitgeist/0,1518,511775,00.htmlSure... humans are made of meat. I was talking about vegans, though.
/bet you taste like tofu.
//yes, yes... kidding.Posted 10 months ago # -
Red Sun Rising
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OMG. This was just too funny not to share!
Great concept, hilarious and love the art!
Posted 3 months ago # -
Red Sun Rising
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Recipes Around the World 3099 vegan recipes - so far - in English - lots more in other languages:
http://www.ivu.org/recipes/And for those who are looking to eat more raw foods for less than $10 a day:
http://rawon10.blogspot.com/Posted 3 months ago # -
Red Sun Rising
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Some good info on nutrition:
Posted 3 months ago # -
Red Sun Rising
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A couple good blogs:
Posted 3 months ago # -
Red Sun Rising
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The American Vegan Society
http://www.americanvegan.org/AV1103.pdfPosted 3 months ago # -
Asch
OSU Campus
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I love the veganstoner. I HATE and detest cooking, but I'm vegan, and it's a terrible combination. Most recipes are way too complicated and time intensive/overwhelming so i just heat up a lot of beans. That site makes it simple and it's a lot more approachable.
Not that I've actually cooked anything from there yet.
I pin their stuff to my vegan board on pinterest all the time, though. Surely that counts for something...Recently found vegandad too, also a good site.
Posted 3 months ago #
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