Going Veggie

[Sector 7]

thestrangequark wrote:

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Really, just because it makes your pee smell funny? It doesn't seem a good enough reason not to eat a delicious and healthful veggie like asparagus!

The really interesting thing about the asparagus urine odor effect is that there are actually different types of people, all genetically determined, as you said. First, asparagus only affects the odor of urine for some people, but added to that is that only some people are capable of smelling the effect! So, you may not have the effect at all, nor be able to smell it, you may be able to smell it, but not have it, you may have it, but not be able to smell it, or you may be able to smell it, and have it.

Asparagus is like artichoke hearts: though people rave about them, they don't do a thing for me.

As for coconut milk, I've been hesitant to try it in cooking. However, I occasionally try the coconut shrimp at our local Chinese buffet (a very good restaurant, actually). Since I should be on a low-fat diet, perhaps I should pass on this, as well.

I love stir-fry. I found a brand of "Stir-Fry Blend" veggies without green peppers, so I make it more often. I'll be trying some of your recipes to change it up a bit.

[lurok]

Here's a recipe I'm sure the foodies will love. It's Japanese, so no measures; bit minimalist.

Mountain grapes. (I assume ordinary grapes might do)
Balsamic vinegar.

Wash and boil grapes. When cooled, place in airtight jar. Cover with balsamic vinegar. Seal and leave for twelve years.

[thestrangequark]

This article appeared on the BBC today, in case more people are "concerned" about your health as a vegetarian, J!

Vegetarians 'cut heart risk by 32%'

[J. Allen]

thestrangequark wrote:

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This article appeared on the BBC today, in case more people are "concerned" about your health as a vegetarian, J!

Vegetarians 'cut heart risk by 32%'

Oh, wow! That is awesome news! My family has a history of heart disease, and I believe it was mostly dietary related. Now if I can couple my Vegetarianism with an increase in my resistance training, I'll be bigger than Jesus! Wait, I mean stronger than Superman!

Hold on. Which one do I believe in again? Eh, nevermind.

Thanks for the article, tsq.

[Gul Re'jal]

An interesting article, but I can't say I'm shocked by the "revelation." A diet rich in veggies and fruits must be healthy, whether or not it's fully vegetarian.

Now, did anyone else got hungry seeing the picture in the article, or such a veggie porn works only on me?

[teacake]

The coconut milk mentions inspired me, made this in the slow cooker and am eating now:



A very basic curry. Jap pumpkin, potato cubed, red capsicum, peas, grated ginger, thai red curry paste. Can of coconut milk after cooking. Dollop of yogurt with chillie powder on it. Brown rice.

[J. Allen]

Gul Re'jal wrote:

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An interesting article, but I can't say I'm shocked by the "revelation." A diet rich in veggies and fruits must be healthy, whether or not it's fully vegetarian.

Now, did anyone else got hungry seeing the picture in the article, or such a veggie porn works only on me?

It looked delicious! The more I delve into the veggie side, the more I'm becoming like the veggie monster. It's like the cookie monster, but with lower glucose levels.

teacake wrote:

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The coconut milk mentions inspired me, made this in the slow cooker and am eating now:



A very basic curry. Jap pumpkin, potato cubed, red capsicum, peas, grated ginger, thai red curry paste. Can of coconut milk after cooking. Dollop of yogurt with chillie powder on it. Brown rice.

To hell with cooking. You should just come over to my house, because that looks really good.

[Nociod]

thestrangequark wrote:

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-In a large pot, saute a white onion and 3 or 4 cloves of diced garlic in olive oil.
-Add a small can of sliced green chilis.
-Add a chopped chayote squash and chopped green beans, maybe green and red bell pepper (any fresh or frozen veggies, canned veggies later)
-Add freshly ground black peppercorns (it makes a difference!)
-When it's nice and browned and smelling yummy, pour in: 3-5 cans of beans (I usually do red beans, black beans, and sometimes chickpeas), 1 can diced tomatoes, 1 can corn, 1 can tomato paste, any other canned veggies you want.
-Add a dash of salt (more if your canned beans are unsalted or if you used dry beans), a splash of vinegar, a spoonful of sugar.
-Season to taste with: chili powder, cumin, crushed red pepper, cayenne pepper
-If you really want to wow them, though less diabetic friendly, add 1 bottle of beer.

Cook as long as possible over low heat. The leftovers just get better and better as they sit in the fridge.

I tried this recipe today, and it turned out really good! So thanks for the recipe

I did have to do some alterations though;

• I don't know what a chayote squash is, so I just bought the regular green squash.
• I was out of vinegar and sugar, so made it without
• Thought I had some chili powder in the cupboard but turned out I didn't. So replaced chili powder with sambar powder and some tandoori spice powder.
• Used two cans of dices tomatoes instead of one

But all in all, this dish turned out really good. Think I will make it again in the future

[thestrangequark]

Glad you liked it! That's the best part about chili--you can make it so many different ways, experiment with different veggies and spices, and it is always great!

[lurok]

Seems we're not the only ones with coconuts on the brain.

Hugh Fearnley-Whittingstall's coconut milk recipes.

This sounds good...

Cambodian wedding day dip

My version of a delicious, easy dish shown to me by David Bailey, founder chef of the lovely vegetarian restaurant Saf. As well as serving it up as part of a spread, you can make a meal of it by serving it hot with rice and maybe some garlicky greens. Serves eight.

500g cup or chestnut mushrooms (or a mix of both)
1 tbsp sunflower oil
½ small hot chilli, such as bird's eye, finely chopped, including the seeds
3 cloves garlic, peeled and crushed
1 tbsp curry powder or mild curry paste
2 tbsp crunchy peanut butter
400ml tin coconut milk
Soy sauce

Juice of ½ lime
Finely chopped coriander (optional)

Finely dice the mushrooms into 3-4mm pieces. (Alternatively, chop them in a food processor, but don't blitz them too fine.) Heat the oil in a wok or large frying pan over a high heat. Add the mushrooms and cook briskly, stirring often, until all the liquid they release has evaporated. Add the chilli and garlic, and fry for one minute more. Add the curry powder/paste and peanut butter, stir in thoroughly, then add the coconut milk. Let it all bubble rapidly, stirring occasionally to make sure it doesn't burn, until thick and reduced – up to half an hour – then add soy sauce and lime juice to taste.

Tip into a bowl, scatter with coriander (if using) and serve warm or at room temperature. Flatbreads – or, in fact, any decent bread – and fresh veg crudités make the perfect accompaniment.

Also some nice Ottolenghi California recipes

[teacake]

Is that chestnut mushrooms or chestnuts and mushrooms? I ask because you say "or a mix of both".

Coconut is one of my favorite flavors. I'm not much for desserts but if it is a coconut item I am gone. I recently had sea coconut at an asian dessert place, this coconut is the largest seed in the world. I had never heard of sea coconut and when I saw it on the menu I looked it up on my phone.. of course I had to try it after that.

Anyway, eating these as snacks at the moment..



They are SO DELICIOUS that they make me think I never want to eat anything unhealthy again.

[lurok]

teacake wrote:

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Is that chestnut mushrooms or chestnuts and mushrooms? I ask because you say "or a mix of both".

That may well be a famous Grauniad misprunt Blame the subs.

Now I want lychees. But not the tinned ones. Yuck.

We have quite a few Viet/Thai places now for provisions - and also do very nice bubble teas. Do you have those there?

[teacake]

I have gotten fat on bubble teas.

Well not really.. but when I read about the caloric content of those damn things I had to stop my one a day habit. I like the brown rice one, the jasmine.. the oolong. And those sugar sodden bubbles of tapioca. They also do coconut jelly, little hard rectangles with no real sugar in them that taste wonderfully like green coconut when you chew them.

We are currently in the middle of a bubble tea frenzy with new places opening up all over. There are some places that have vats of strongly brewed tea and a minimum of flavors, you can cut back on the sweetness if it is not all pre made stuff. But it is all delicious.

Here's one I've tried many from, I don't bother with the straight fruit stuff, just the teas:

http://www.chatime.com.au/menu-product_d.php

[Rincewiend]

If you want to make a recipe with beans more filling, just go with pinto-beans...

[teacake]

And you can never add too many pinto beans IMO, unlike some other beans that take over.

I do like salad with lil' white beans though as the main ingredient (which is what I call any small white bean LOL)