Plant-Based & Vegan - support & recipes

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  • exercise_guru
    exercise_guru Member Posts: 716
    edited November 2018

    I love soup it is my favorite kind of fall food.

    I have really gotten into using the instapot this month for just about everything ( well I use a pressure cooker and rice cooker but it is basically the same thing)

    So far I have cooked and froze in 1 cup servings.

    6 kinds of beans

    brown lentils.

    hulled Barley

    Black Rice

    Pearl Barley

    Brown Rice

    Quinoa.

    all have been successful. Then I can quickly add them to recipes when I get home for a quick meal.

    I also figured out if I put a half of spaghetti squash face up then it makes perfect "noodles" in about 20 minutes

    I also cooked some small finger potatoes and carrots.

    Also on my list is to make some really good vegetable broth. If anyone has some tips for this that would be great.

    I am considering making my own homemade yogurt. I have a yogurt maker but haven't tried doing this with anything but soy. I would love to try a nut milk or combo.

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  • GoKale4320
    GoKale4320 Member Posts: 599
    edited September 2018

    Pi-Xi - the Chorizo sounds delicious. I used to make a recipe that had zucchini boats stuffed with sausage so I might try it with chorizo.

    Moth - the chili looks delicious.

    Vegetable broth - I tried making it one time, but it requires a lot of vegetables and even when I save up the bits and pieces I don't use, it just seemed like a lot of work. The grocery store near me carries several brands of organic vegetable broth in re-closable cartons for less than $3. If I could not buy it already made, I would use water instead and just add extra spice to give it flavor. But that's just me - I look for shortcuts all the time.

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  • wrenn
    wrenn Member Posts: 2,707
    edited September 2018

    I get the 946ml 6 pack of organic low sodium vegetable broth at Costco. I think it is about $10 for the 6 so very reasonable.

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  • Warrior2018
    Warrior2018 Member Posts: 380
    edited September 2018

    I’m the same with the veggie broth. I’ll sometimes use the low sodium veggie cubes too. I looove warm soup on cold days. Throwing it all in a crockpot and then coming home to the smell :))) Love it!

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  • Ibis
    Ibis Member Posts: 71
    edited September 2018

    Pi-Xi, I made the stuffed peppers with riced cauliflower and the faux chorizo (walnuts, mushrooms, spices) recipe that you posted. Thank you. The mixture was delicious.

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  • Kayak2
    Kayak2 Member Posts: 8,561
    edited September 2018

    SOME VEGAN HUMOR:

    Inline image

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  • Pi-Xi
    Pi-Xi Member Posts: 348
    edited September 2018
    That's awesome, over70! I will let my DH know that it was a hit!
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  • moth
    moth Member Posts: 4,800
    edited September 2018

    guy, I've almost been starving here! My made ahead meals for the freezer are almost all gone. I have to batch cook a bunch of things this weekend or we'll be living on fruit, toast, tofu and oatmeal lol

    I did discover that my college caf has international days on various days of the week and the day when I'm there the longest it's Indian (my favourite!) and they always have at least one vegan dish. Won't be great for my pocketbook and perhaps not as low fat/low sodium as I'd like but it's good to know there is a back up if I don't get lunch prepped.

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  • exercise_guru
    exercise_guru Member Posts: 716
    edited September 2018

    Do you have a pressure cooker or insta pot? I cook grains and beans and then freeze them in small quantities. Then I can just mix them together with my sauce and choice. Throw in veggies and boom.

    I would love to read your strategies especially of portable foods.


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  • moth
    moth Member Posts: 4,800
    edited September 2018

    no pressure cooker & no insta pot, not even a slow cooker. Honeslty, I'm kinda scared of pressure cookers - not used to them at all and worry they'll just explode in my face I've been considering an instapot but for now I'm just using canned beans & sticking my fingers in my ear about the possible neg effects of chemicals in the can linings.

    I think this week is going to be burritos/wraps etc. Some with refried beans and salsa + peppers & onions and maybe some with Yves ground round + roast veggies. I also thought of making tofu scramble and shoving it a tortilla and freezing it but I'm not sure if the tofu will stand to freezing well. I've made and frozen the bean ones and they work very well.

    We have microwaves there so if there are dinner leftovers, frequently that's what I end up taking.

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  • wrenn
    wrenn Member Posts: 2,707
    edited September 2018

    Moth, I put off getting an instant pot for so long but my sister and daughter (and youtube) convinced me to get one it made such a huge difference for eating healthy. I could live on toast if there is nothing simple available.

    I toss 2 cups of steel cut oats in the pot with 5 cups of water and cinnamon and a bit of maple syrup. Set the pot at high pressure for 2 minutes and leave it. It takes about 10 minutes to build up the pressure then cooks for 2 minutes and then releases pressure for about another 10 minutes but the actual work required is dumping in the oats and water and turning it on.

    I then dump the pot into a glass bowl and save in the fridge for about 5 days. I just scoop out a bowl full each day and add frozen mixed berries so almond milk and nuke for 2 minutes.

    I also have veg, bean soup single servings and a rice or quinoa, with beans, sweet potatoes and veg. singles servings frozen. I usually add the flavour (curry, chili, hoi sin etc at the time but you could add it each time you serve. I use canned beans but my sister says it is very simple with dry.

    The machine is unable to explode. It won't cook unless you have the valve turned the right way and the lid won't come off until pressure is released.

    It is great for cooking sweet potatoes too.

    I am going to try to tone down my Instant Pot promotions now. :-)

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  • exercise_guru
    exercise_guru Member Posts: 716
    edited September 2018

    I have a rice cooker that cooks barley,oats, all kinds of grains,pasta and rice. It also steams apples and veggies etc. I have heard the instapot can do all those things.

    Then I have a pressure cooker I cut a squash in half and place it face up in the cooker for 20 minutes. Great spaghwrri squash. Also I soack beans overnight but you don't have to. Then pressure them. Then I freeze them in 1.5 can increments. My other favorite is to get tiny little potatoes I pressure them then put them in a bowl eat them all week out of the fridge. I am thinking of getting an instapot because it auto shuts ofd. My only fear is that I'll get chemo brain and leave the house with my pressure cooker running.

    I had to reorganize my freezer but I can now make any vegan dish in about 15 minutes. Salads with greens beans soups you name it. This week I am doing the McDougall 10-day plan just so I can learn some new recipes. I have thought about subscribing to Forks Over Knives.

    I also made a large batch of vegetable broth and froze it and ice cube trays. I am going no oil so the broth comes in handy to saute things. The no oil is for my husband he has an inflammatory condition.


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  • GoKale4320
    GoKale4320 Member Posts: 599
    edited October 2018

    https://www.shelikesfood.com/chopped-kale-power-sa...

    I am making the salad recipe posted above to take to a pig roast. It looks good to me and should be rather filling.

    This upcoming Thanksgiving will be my first as plant-based. Any recipe suggestions that the family will enjoy?

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  • exercise_guru
    exercise_guru Member Posts: 716
    edited October 2018

    I am going to a huge family dinner . We each bring a dish so I am bringing a pumpkin filled with soup and one maybe filled with stuffing . Haven't worked out the recipe yet.

    I have also thought of stuffed potatoes vegan style

    My sister in law brings a large kale salad. I am going to figure out a salt oil and sugar free dressing to take. Maybe from Forks over knives,fuhrman cookbook or chef AJ

    I will post when I find a good one


    Also I am on the PTA and for parent teachers they requested one dairy free soup and one gluten free soups so I am going to just make 2 gluten free dairy free soups. I am thinking a potato chowder and a chilli. Haven't figured it out yet so if anyone has a good recipe I welcome it

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  • GoKale4320
    GoKale4320 Member Posts: 599
    edited October 2018

    Exercise-guru - your autumn dishes sound delicious and should look so pretty served in a pumpkin. Stuffed potatoes sound good as the weather has gotten cooler. Will love to see the recipes when you get them.

    The salad I made (above) turned out really good. I forgot the dried cranberries, but I still liked it. I used spinach instead of kale. but perhaps next time I will try kale. I will definitely make it again. And as is typical, I brought most of it home so I had some for lunch the next day and we both ate it for dinner last night, and I put the rest in a container for my lunch today. So good! I am not that sad that hardly anyone ate any. There was so much food there - and all of it was yummy comfort food.

    I bought a "Green Pan" from Target this weekend. It's a brand of cookware that has no toxic chemicals. https://www.greenpan.us/

    So last night I made a tofu stir fry in my new green pan. My new method is to start off with a few tablespoons of vinegar and spices instead of olive oil, and I was able to prepare my dish without it sticking to the pan. I am pretty happy with that, so I will probably buy a whole set of Green Pans which is less expensive than buying them separately. I will let my daughter have the extra frying pan I just bought.




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  • MamaFelice
    MamaFelice Member Posts: 216
    edited October 2018

    Hi ladies! Been reading through previous posts and noticed several references for jackfruit. I'm curious of how any of you have incorporated it into your meals. I bought 2 cans of it at Trader Joe's but haven't tried cooking with it yet. I may check Pinterest and see what I find, but thought I would check with you all first.

    Thanks bunches!

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  • PatsyKB
    PatsyKB Member Posts: 272
    edited October 2018

    we’ve used it as we would use pulled pork or chicken: in soups, tacos, on rice with veggies. This company makes great stuff: The Jackfruit Co. All seasoned and ready to heat and eat.

    https://thejackfruitcompany.com/

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  • Warrior2018
    Warrior2018 Member Posts: 380
    edited October 2018

    GoKale- this is THE BEST vegan green bean casserole! https://www.thespruceeats.com/vegan-green-bean-cas...

    I use regular cut up green beans instead of French but I’m sure either would be good.

    And here’s a link to Jamie Oliver’s vegan Thanksgiving. There’s some good recipes in there too. The gravy is very good. https://www.buzzfeed.com/jamieoliver/how-to-make-a...


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  • PatsyKB
    PatsyKB Member Posts: 272
    edited November 2018

    Thanks to travel (hiking in Southern Utah), medical (another breast biopsy - negative; whew) and life, I’ve been missing from this group - and missing this group but I’m back. We bought an Instant Pot this week, so I devoted the weekend to getting to know this newest member of the family. Used the pressure cooking function to make Sweet Sriracha Acorn Squash last night; earlier yesterday I made Basmati Rice (rice being a staple) and am ready to ditch my rice cooker. For dinner tonight I used the sauté and the slow cook functions in making Curried Kale Potato and Lentil soup. All were great. Recipe links below.
    Curried Kale Potato and Lentil Soup: https://minimalistbaker.com/curried-potato-lentil-soup-1-pot/

    Sweet Sriracha Acorn Squash: https://recipes.instantpot.com/recipe/sweet-sriracha-glazed-acorn-squash/
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  • moth
    moth Member Posts: 4,800
    edited November 2018

    Hi everyone, I've been busy with school but doing well. Nice to hear from you Patsy. I'm still on the fence about the instant pot though I'm thinking it would be convenient for chili . The recipes you posted sound yummy. Let us know whether the IP becomes a really big part of your cooking.

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  • urdrago71
    urdrago71 Member Posts: 559
    edited November 2018

    moth, I was on the fence about instant pot but bought one and love it.


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  • exercise_guru
    exercise_guru Member Posts: 716
    edited November 2018

    I borrowed my friends Instant pot and used it 4 times yesterday. soup, kale, vegan chilli ( threw everything I could find in there and set it for 8 minutes). Tonight I want to make a lentil taco meat for the kiddos tonight but haven't found a recipe yet. Thinking about this one. instant pot lentil tacos

    I also plan to use it to make

    The best part is that I can forget I turned it on. I always worry with my chemo brain that I am going to leave my pressure cooker or stove on the burner. I am going to use a delay start to for soccer night and see how that goes. I will report back.

    • cooked beans to freeze for later. So easy
    • I use my rice cooker for rice and pilaf but I am going to try the IP I freeze leftovers to make resistant starch. ( I use my rice cooker for this)
    • batch of potatoes. I eat them later. sometimes I cook a few yams and sweet potatoes and a few purple ones . Its easy to make a quick meal with cooked potatoes. ( I do this often in my regular pressure cooker)
    • steamed apples ( I use my rice cooker for this)
    • Maybe a steamed squash. I cut one in half and remove the seeds and then lay it face up in my pressure cooker so I am sure the instant pot can handle that as well.

    I made a Broccoli soup from High Carb Hannah-Youtube- High Carb Hannah soup on the stove top but great in instant pot (3 cups potatoes, 3 cups broccoli, 1/2 cup nutritional yeast,) I added a chopped leak and some minced garlic. then IP setting for 8 minutes. Used an immersion blender. It came out so creamy. I was going to add my broccoli sprouts at the end in my bowl so they keep their properties but I didn't have any to try that as I just started some yesterday. She is a bit flaky but I love her recipe ideas. I want to get her saucy E-cookbook

    I have decided on what I am taking to thanksgiving dinner. There are several different places I will be going.

    Also I am making everything in this video by Chef AJ-Thanksgiving Chef AJ Thanksgiving-whole foods - oil free- sugar free - salt free.. Stuffed squash and a very pretty Cranberry sauce. Chef AJ cooks at true north and at Mcdougal . She also coached people on how to lose weight and be healthy with an Salt sugar and oil free- whole foods cooking. I have both her cookbooks but I usually just use her youtube video. Everything she suggests works great for me . I would be lost without her.

    Also I am making the mashed potatoes in the instant pot and some mushroom gravy using this recipe.Healthy Vegan Thanksgiving Dinner - Mushroom Gravy Mashed Potatoes & Roasted Veggies - OIL SOS FREE from Well your world. Dylan at Well your world is a fellow microgreens, sprouts AZight . He doesn't give ingredient amounts just eyeballs it - but honestly everything he makes and suggests is so filling and so delicous. I have made more of his food "recipe videos" than any other chef. I also copy his cooking techniques.

    There are some wonderful pumpkin pies out there that are Whole foods. My husband has been making pie for me for years he also makes a great chocolate pie with cocounut milk. I leave that stuff to him.

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  • MamaFelice
    MamaFelice Member Posts: 216
    edited November 2018

    Exercise guru-- I'm coming to your home for Thanksgiving!! Thank you for sharing all your recipes and links! I think I will try the broccoli soup in my instant pot this weekend for sure!

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  • PatsyKB
    PatsyKB Member Posts: 272
    edited December 2018

    made some outstanding vegan gluten free very low sugar (could be sugarless) cookies this week. Interested? I’ll post the recipe!

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  • PatsyKB
    PatsyKB Member Posts: 272
    edited December 2018

    Before I forget...the cookie recipe. I made changes to suit my dietary needs, like cutting the sugar in half (or less), subbing a half-brown/half-stevia instead and using applesauce to make up the difference and to sub for the oil. I don't use oil if I can help it (a little nut butter or tahini is also a great substitute). And for my chocolate chips, I used Lily's brand dark chocolate chips which contain no sugar at all! These were a HUGE hit at a pot luck I went to even though most of the people there eat really UN-healthily. They love their desserts and were tickled to find out that these were actually healthy.

    I still have some stashed in the freezer for me to enjoy now and then!

    Bon appétit! https://minimalistbaker.com/gluten-free-oatmeal-chocolate-chip-cookies/

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  • Pi-Xi
    Pi-Xi Member Posts: 348
    edited December 2018

    Thanks, PatsyKB!

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  • GoKale4320
    GoKale4320 Member Posts: 599
    edited December 2018

    Patsy - I was just thinking about making some cookies! I am particularly interested in the apple sauce as an oil substitute - so thanks for this!

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  • PatsyKB
    PatsyKB Member Posts: 272
    edited December 2018

    here’s another healthy sweet - Brownies with NO flour but plenty of chocolaty yummy. I sub sugar free maple syrup for sweeteners. The beans totally fooled the pot luck people! https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies
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  • moth
    moth Member Posts: 4,800
    edited December 2018

    hope everyone had a yummy holiday feast!

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  • Warrior2018
    Warrior2018 Member Posts: 380
    edited January 2019

    Happy New Year to all

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