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  1. #21
    Join Date
    22nd July 08
    Location
    Victoria, BC
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    Quote Originally Posted by Mikilt View Post
    This is no "great chieftan of the pudding race". But perhaps it's what you seek?
    Vegetarian haggis just sounds fundamentally wrong on so many levels... But I WILL give it a try! ;-) Thanks for this!

  2. #22
    Join Date
    22nd July 08
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    Quote Originally Posted by Cynthia View Post
    Do you have quinoa in your area? Thought I'd ask while I'm thinking up recipes. That's another versatile ingredient.
    Will check. I had to Wikipedia it to find out what is was even in English though... Good news -- there was a Japanese version of the wiki page. Now I just have to find out if any Japanese person knows what the heck I'm talking about...

    Hey, I stumbled across a cool site though... Meatless Mondays. Apparently going meatless one day a week is good for ya. And it even has a place in American history. According to the website: "Presidents Wilson, Truman and Roosevelt galvanized the nation with voluntary meatless days during both world wars." Who knew? ith:

    http://www.meatlessmonday.com/


  3. #23
    Join Date
    3rd January 11
    Location
    Southern Oregon
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    Not exactly energy saving, but I had a vegan Ruben-style sandwich when I was in Portland a couple weeks ago. Basically, substitute some tempeh (about 1/4 inch or 5-7mm, thick) for the corned beef, and fix as you would a deli-style Ruben. You can substitute other ingredients depending on how vegetarian/vegan you want to go. Of course, you can also use this as a starting point for your own experiments with 'alternative' foods.
    ---------------------------------------
    One has no need for a snooze button, when one has a hungry cat.

    Tartan Riders, Kilted Oregon

  4. #24
    Join Date
    20th January 10
    Location
    AZ
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    Alright, I'll play nice this time...

    1) Take a portabella mushroom, flip it upside down, cover it in olive oil, balsamic vinegar, fresh grated garlic, and fresh grated parmesian cheese, then grill it to perfection.

    2) Coat asparegus with olive oil and lemon pepper, and grill them to the desired doneness (I like them soft and a bit charred).

    3) Cut the tops off of whole heads of garlic, drizzle with olive oil, and roast until they are soft enough to squeeze out onto french bread, or into mashed potatoes (usually takes about an hour to an hour-and-a-half).

    4) serve any or all of the above with a nice porterhouse ...Sorry, couldn't help myself.
    Last edited by azwildcat96; 11th July 11 at 03:51 PM. Reason: spelling
    "When I wear my Kilt, God looks down with pride and the Devil looks up with envy." --Unknown
    Proud Chief of Clan Bacon. You know you want some!

  5. #25
    Join Date
    4th November 10
    Location
    Arizona
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    What about chicken or fish? I mean, I get that red meat isnt to appetizing on a super hot day (unless you are an african lion) but what about chicken or fish? How about seafood like a shrimp cocktail? IDK brotha man. My diet consists of meat, gravy made from bacon/sausage/any other animal grease, and otter pops/bomb pops.
    [-[COLOR="DimGray"]Floreat Majestas[/COLOR]-|-[COLOR="Red"]Semper Vigilans[/COLOR]-|-[COLOR="Navy"]Aut Pax Aut Bellum[/COLOR]-|-[I][B]Go mbeannai Dia duit[/B][/I]-]
    [COLOR="DarkGreen"][SIZE="2"]"I consider looseness with words no less of a defect than looseness of the bowels."[/SIZE][/COLOR] [B]- John Calvin[/B]

  6. #26
    Join Date
    13th November 10
    Location
    Red Deer
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    CDNSushi, I'm not so great with veggie recipes, but my sister is a raw foodie and a vegetarian, so I asked her for some ideas. She pointed me to a couple websites, if you're interested. Here's a recipe from one of them.

    http://peasandthankyou.com/recipage/?recipe_id=6001878

    My hot weather standby is tuna salad wraps with a chilled soda or ice water.

  7. #27
    TurboKittie is offline Oops, it seems this member needs to update their email address
    Join Date
    3rd May 11
    Location
    St Louis, Missouri
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    I like to curry up some hard boiled eggs every now and again. I also like currying up some cauliflower and potatoes, with maybe a handful of snow peas and cilantro thrown in too.

    I can usually get the boys to eat risotto here, provided I put in enough mushrooms.


    Or, I've even made a spicy peanut butter rice noodle dish that Celt_Gravity Rebel enjoyed.

  8. #28
    Join Date
    24th July 07
    Location
    Spotsylvania, Virginia USA
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    My dinner tonight, on a bed of Romaine lettuce. Yum!

    From Dr. Fuhrman.com

    Quinoa Bean Salad

    Serves: 6
    Preparation Time: 25 minutes

    Ingredients:
    2 cups cooked quinoa
    1 1/2 cups cooked white beans or 1 (15 ounce) can no salt added or low sodium white beans, drained
    1 cup grated carrots
    1 cup currants
    1/2 cup raw walnuts, chopped
    2 plum tomatoes, chopped
    1 small red onion, thinly sliced
    1/2 green bell pepper, chopped
    1/2 red bell pepper, chopped
    1/2 orange or yellow bell pepper, chopped
    3 cloves garlic, minced
    1 tablespoon chili powder
    2 teaspoons Bragg Liquid Aminos or low sodium soy sauce

    Instructions:
    1. Cook quinoa according to package directions.
    2. Place all other ingredients in a large bowl and mix.
    3. Add cooked quinoa and toss.
    4. This is even better when refrigerated overnight to blend flavors

  9. #29
    Join Date
    12th December 10
    Location
    Fairbanks, Alaska
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    Curried cauliflower soup. From Vegan times a couple years ago.

    1 head caulifower in small pieces.
    1 medium onion diced
    I tart apple diced
    3 tablespoons curry powder
    1 quart vegetable stock
    1-2 tablespoons olive oil

    soften onion in oil over medium heat. add apple and curry powder, cook a little bit. add vegetable stock and cauliflower. bring to a boil, simmer 20 minutes, let stand 20 minutes.

    Process (food processor, potato masher) to desired smoothness. I go for a pretty uniform puree, with small pieces left in it, not all the way to baby food. Serve hot or cold. As a light apetizer type soup I tend to serve chiled, garnished with small pretty pieces of cauliflower.

    The curry powder is central to the final product. Look for the good stuff with no salt and no MSG.

  10. #30
    Join Date
    24th July 07
    Location
    Spotsylvania, Virginia USA
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    Quote Originally Posted by CDNSushi View Post
    ....<snip>....
    Hey, I stumbled across a cool site though... Meatless Mondays. Apparently going meatless one day a week is good for ya. And it even has a place in American history. According to the website: "Presidents Wilson, Truman and Roosevelt galvanized the nation with voluntary meatless days during both world wars." Who knew? ith:

    http://www.meatlessmonday.com/

    Hey everyday is meatless for me! Guess I'm doing my part for the Great Recession!

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