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Old January 29 2013, 10:20 AM   #241
teacock
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Re: Going Veggie

Gul Re'jal wrote: View Post
Hmm... I had different plans for tonight, but I think it'll end with a bowl of rice and fried cabbage
My fingers twitched to like that sentence!
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Old January 29 2013, 12:16 PM   #242
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Re: Going Veggie

teacake wrote: View Post
I adore everything with cabbage and about cabbage and containing cabbage. Every possible kind of cabbage. I made a ton of kimchi last year, that was like the most exciting thing I've ever done.
I made stuffed cabbage leaves a couple weeks back. I had the remnants of two heads I used sitting in my fridge this weekend. These were the tougher, less choice inner leaves. So I decided to make sauerkraut out of it. I'll try my concoction next weekend while the rest continues to ferment.

I never realized how easy it was. Chop the cabbage, add salt, put in a jar with pressure on the cabbage to draw out the water, and drape a towel over it to keep dust, etc. out, and let the bacteria in the air go to town.
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Old January 29 2013, 02:39 PM   #243
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Re: Going Veggie

Are we all sauerkraut fans? Yum.
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Old January 29 2013, 04:44 PM   #244
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Re: Going Veggie

J. Allen wrote: View Post
thestrangequark wrote: View Post
Would it be totally un-kosher of me to share a pescetarian recipe I came up with? It's just I'm doing a great job at sticking to my J Allen-inspired goal of stepping outside my cooking comfort-zone to learn more about cooking and to get more variety in my diabetes-friendly diet. Today I made up a coconut shrimp recipe that was fast, easy, and SOOOOOOO good!
It would be welcome!
It was SO easy and SO yummy! I did spicy coconut shrimp. Sauteed 1 sweet onion, 1 red bell pepper, 1 yellow bell pepper, 2 jalapeno peppers, and string beans in olive oil. When they were cooked through I added the shrimp and a dash of salt. Then, 1 can of coconut milk. Cooked about 5 minutes until the shrimp was pink, and done! Topped with coconut flakes and it was AMAZING! I'm practically drooling thinking about the leftovers in the fridge!

RoJoHen wrote: View Post
teacake wrote: View Post
Bajillions of asians don't seem affected by this.
How do you know, though? Maybe that's why they're so tiny.

In all serious, though, it's not going to suddenly turn men into women, but it has been shown to cause things like gynecomastia, lowered sex drive, etc.
Anything is bad for you in too high a dose. Having a bit of soy each day's not going to do anything. Eating nothing but soy in huge quantities probably won't do you much good.
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Old January 29 2013, 11:31 PM   #245
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Re: Going Veggie

^ That recipe sounds fantastic, tsq!

lurok wrote: View Post
Are we all sauerkraut fans? Yum.
ZOMC yes! I love sauerkraut.

By the by, we totally had cheeseburger helper today, with lots of delicious beef. Totally beef.

See all of this beef? Because that's what it is.



See this delicious, beefy meal with incidental vegetables?


Yes. Nothing out of the ordinary. Nothing at all.
A fine 100% American dinner.
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Old January 29 2013, 11:57 PM   #246
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Re: Going Veggie

So that's the soy stuff? I've never used any pretend meat things, but I've never had to disguise my meals That's very beefy looking and I suppose putting the helper flavored stuff through it just triggers a beef association in anyone used to that taste!

tsq, a can of coconut milk is a thing of beauty. You could substitute tofu for the prawns, the pre-fried tofu would work especially well. Or just use all vegies and eat over brown rice and you have deliciousness. I would add coriander on top!
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Old January 30 2013, 01:35 AM   #247
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Re: Going Veggie

But...but...the shrimp is the best part! Besides, I've made tofu a gazillion times -- I'm trying to expand my cooking repertoire! This is my first time cooking shrimp.
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Old January 30 2013, 02:27 AM   #248
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Re: Going Veggie

I agree about the shrimp, I'm just making a vegie suggestion for the thread. The pre-fried (browned on outside) tofu holds together and would be good in that dish.

I think coconut milk + chillie + coriander is one of the greatest tastes ever.

I have a ton of frozen prawns in the freezer, just grab a handful, pour hot water on it to defrost and then throw into any stir fry. I also like to sautee them briefly in garlic and then just eat them in tacos with avocado. The are very simple things!
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Old January 30 2013, 02:38 AM   #249
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Re: Going Veggie

teacake wrote: View Post
I agree about the shrimp, I'm just making a vegie suggestion for the thread.
I know
The pre-fried (browned on outside) tofu holds together and would be good in that dish.
For ease, I like to get the pre cooked tofu as well. There's a really good smoked one I like a lot.

I think coconut milk + chillie + coriander is one of the greatest tastes ever.
I'll have to try coriander next time. There's nothing quite like the spice/sweet combo!
I have a ton of frozen prawns in the freezer, just grab a handful, pour hot water on it to defrost and then throw into any stir fry. I also like to sautee them briefly in garlic and then just eat them in tacos with avocado. The are very simple things!
Yeah! I'm definitely going to make them more often!
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Old January 30 2013, 03:31 AM   #250
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Re: Going Veggie

teacake wrote: View Post
So that's the soy stuff? I've never used any pretend meat things, but I've never had to disguise my meals That's very beefy looking and I suppose putting the helper flavored stuff through it just triggers a beef association in anyone used to that taste!

tsq, a can of coconut milk is a thing of beauty. You could substitute tofu for the prawns, the pre-fried tofu would work especially well. Or just use all vegies and eat over brown rice and you have deliciousness. I would add coriander on top!
It did help. He was a bit suspicious, but I put that to the fact that his plate had cooled before he ate dinner. It tastes much better warm.
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Old January 30 2013, 06:28 AM   #251
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Re: Going Veggie

So did he not know it was soy??

This is so exciting, it's guerrilla veggie cooking.
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Old January 30 2013, 09:14 AM   #252
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Re: Going Veggie

Coconut milk is just heavenly; best thing in my rice & peas (nabbed from ex's mum's family hand-me down recipe.) But the calories are deadly, and I'm not a huge fan of reduced fat version. It's ok; just doesn't quite taste the same
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Old January 30 2013, 09:32 AM   #253
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Re: Going Veggie

teacake wrote: View Post
So did he not know it was soy??

This is so exciting, it's guerrilla veggie cooking.
I don't think he knew it was soy, but I'm not entirely positive. Mom said she didn't know. She had forgotten that I was going to try it, and enjoyed her meal, saying she couldn't taste the difference.

See, it had cooled off, and soy texture becomes much more noticeable when it cools.
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Old January 30 2013, 03:50 PM   #254
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Re: Going Veggie

teacake wrote: View Post
So did he not know it was soy??

This is so exciting, it's guerrilla veggie cooking.
I've fed Quorn mince to my rabidly carnivorous father before, and he never noticed. My husband's a pesco-vegetarian, so I hardly ever cook with actual minced beef. I'm so used to cooking with Quorn that dishes like spaghetti bolognaise and cottage pie made with real meat no longer taste right to me.
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Old January 31 2013, 12:33 AM   #255
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Re: Going Veggie

I had to look up Quorn.

For me I had to learn how to cook actual Big Meat meals since I used to vegetarian style cooking where it's not about imitating meat but about celebrating vegetables and grains. I have never made a roast for instance.

Oh and agree about the coconut milk calories, deadly stuff But if you make it full of chillie you will be minimizing how much you pour over your rice! I also tried the reduced fat version, I think you might as well just add water to regular coconut milk and use less.
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