yeah yeah yeah, i'm a hippie.
so.
today i made bread for the first time in my life, and it is AMAZING. and i want to share.
set your oven to 400 (that's for me, jaimoe and k, the rest of you set yours to 200)
in one biggish bowl, measure out 3 cups of flour (i used organic spelt)
4 teaspoons baking powder
1 teaspoon sea salt
kind of blend it
in another bowl, measure 1.5 cups water (or any liquid) and 1/4 oil (i used canola)
mix er up
pour the liquids slowly into the dry ingredients, blending as you go. don't stir too much. you should end up with a sticky, but fairly well blended piece of dough. roll it into a ball (it will be sticky - if you can't keep it from slopping up, you probably need more flour), plop it on a baking sheet, score the top a few times, and put it in that damn over for about 40 minutes.
bread. the end. no yeast. no sugar.
and guess what? it's really good. seriously.
i kind of don't believe you... bread without YEAST??? WHO DO YOU THINK YOU ARE???
but really, EC, you mean to tell me you aren't on a low carb diet? i don't even know what we can talk about anymore. aodsfas;lkdhf
i don't know if this is the right thread, but f it!
i really can't buy milk from regularly old grocery stores anymore. i need organic milk, and i drive around 15 miles to get it. because once i found out about jet fuel in milk, i said i'll never drink it again, and i stuck by that! organic milk is the way to go people!!
Can someone recommend a really good dish to make with tempeh?
Preferably a non-sandwich one. That would be terrific.
Weight-Watchers has a number of excellent recipe books on the market. Weight-Watcthers is the healthiest way to diet and even if you don't need to lose some pounds, it'll train you to eat right. Low-carb diets will fail you in the long run because they tend not to teach what a balanced diet should be, so when you achieve your weight goal, you'll more than likely not switch over to a balanced diet. Plus low-carb diets are hard on your kidneys.
QuoteCan someone recommend a really good dish to make with tempeh?
Preferably a non-sandwich one. That would be terrific.
Try this site:
http://www.tempeh.info
There are some really good stir-fry ideas, etc. on here.
I know you said preferably no sandwich recipes, but tempeh is great as a substitute for bacon in a blt- plus add sprouts for a little extra kick. I prefer to use vegenase rather than mayo. It also is great in a reuben on rye with grilled onions, cheese and russian dressing.
Very good points Jaimoe. It's all about moderation and make smart choices.
Fried foods will kill you, if you eat them all the time. Once in a while is ok, if you enjoy in moderation and watch what you eat the rest of that day...and possibly the next day.
Yeah, unless you are diabetic or a body builder, low carb/high protein is not the best. The human body natural/ideal source for energy is carbs. Eat healthy ones. pretzels, chips, wonder bread, Capt Crunch, candyand other ultra refined sugars are all low grade carb sources. Try whole wheat, brown rice, real oatmeal (Irish/Steel Cut/Pinhead oats), fruits/veggies, etc.
end of codeine induced rant.
I wish I ate better. This is pretty much what I had for lunch today:
(http://www.chrisatelunch.com/fatmos/june27.jpg)
QuoteQuoteCan someone recommend a really good dish to make with tempeh?
Preferably a non-sandwich one. That would be terrific.
Try this site:
http://www.tempeh.info
There are some really good stir-fry ideas, etc. on here.
I know you said preferably no sandwich recipes, but tempeh is great as a substitute for bacon in a blt- plus add sprouts for a little extra kick. I prefer to use vegenase rather than mayo. It also is great in a reuben on rye with grilled onions, cheese and russian dressing.
Thanks!
Quotei kind of don't believe you... bread without YEAST??? WHO DO YOU THINK YOU ARE???
obviously i'm mr. bigstuff
a yeast-free mr. bigstuff
Quotebut really, EC, you mean to tell me you aren't on a low carb diet? i don't even know what we can talk about anymore. aodsfas;lkdhf
i did that goddamn diet and it totally fucked me up. it made me super depressed, it fucked with my metabolic rate (probably permanently), it really messed up my insides. but i was skinny, so who cares, right?
dumb.
also, if you eat things like brown rice, or spelt/whole grains, your body takes more time to process them, so your blood sugar isn't spiked, so it's a better carbohydrate/energy source. and more nutritious for your body.
i have zero problems eating organic chocolate, and let me tell you, i will eat it until i'm gonna barf. that's not exactly healthy, but sometimes you need to overload on chocolate, in my opinion.
anyhow, gregg, i like this for tempeh:
make some brown rice
in a frying pan, using ghee (clarified butter) or coconut oil, get some garlic goin'
add some diced tempeh and cook it a little bit
then add green vegetables (broccoli, kale, asian broccoli, spinach, asparagus, rapini, whatever you feel like) stir it up - and add some water so they don't burn, but kind of simmer/steam (not too much water - enough that it will evaporate)
put your brown rice in a bowl with some tamari (soy sauce, but real)
sprinkle some sesame, pumpkin and/or sunflower seeds on top
drizzle some tahini
then throw your steamed greens and tahini on top
reasons why this rules:
-tempeh (fermented soy beans) is so good for you b/c it's easier to digest than tofu (ie you get more nutrients, this is b/c it's fermented, so partially broken down) and when mixed with brown rice, creates a complex protein
-green vegetables, well we all know that they're good for you
That sounds AWESOME.
BTW, what do you usually (if at all) marinade your tempeh with?
I'll usually soak it in 1 part soy sauce, 2 parts red wine vinegar for about 30 minutes before I put it on. Do you have any recommendations for new ones?
i don't marinate mine...
but what a good idea!
if i did, i would probably do apple cider vinegar and tamari mixed together. apple cider vinegar is another miracle product that i have a big love on for.
i bet you could do a yummy lemon juice, cilantro, basil marinade - maybe with a bit of garlic.
DEFINITELY with garlic. I add that whenever I can.
You should try garlic on top of breakfast cereal. Mmm....
QuoteI wish I ate better. This is pretty much what I had for lunch today:
(http://www.chrisatelunch.com/fatmos/june27.jpg)
damn that looks pretty good....where'd you get it
QuoteQuoteI wish I ate better. This is pretty much what I had for lunch today:
(http://www.chrisatelunch.com/fatmos/june27.jpg)
damn that looks pretty good....where'd you get it
all around Nashville (and growing!)
(http://www.chrisatelunch.com/fatmos/sign.jpg)
Quotei don't know if this is the right thread, but f it!
i really can't buy milk from regularly old grocery stores anymore. i need organic milk, and i drive around 15 miles to get it. because once i found out about jet fuel in milk, i said i'll never drink it again, and i stuck by that! organic milk is the way to go people!!
We've (the soup family) have pretty much gone full-hippy. No high-fructose (except for my beloved coke), all organic, preferably local, etc. We belong to a co-op and there's always people there selling what is lovingly refered to as "kitty-cat milk" because it's illegal to sell it for human consumption. It's non-pasteurized and supposedly full of good things normally killed in pasteurization. I can't do it despite my wife's pressure. Many people do, however line up for the stuff.
QuoteQuotei don't know if this is the right thread, but f it!
i really can't buy milk from regularly old grocery stores anymore. i need organic milk, and i drive around 15 miles to get it. because once i found out about jet fuel in milk, i said i'll never drink it again, and i stuck by that! organic milk is the way to go people!!
We've (the soup family) have pretty much gone full-hippy. No high-fructose (except for my beloved coke), all organic, preferably local, etc. We belong to a co-op and there's always people there selling what is lovingly refered to as "kitty-cat milk" because it's illegal to sell it for human consumption. It's non-pasteurized and supposedly full of good things normally killed in pasteurization. I can't do it despite my wife's pressure. Many people do, however line up for the stuff.
Local is the key, organic is great, but by all means support your local farmers. Fresh milk, eggs & veggies right from the farm cant be beat. I wont buy grocery eggs anymore, they have no taste.
I recommend to anyone interested, check out Micheal Pollan's books -The Omnivore's Dilemma or The Botany of Desire
CAN WE GET SOME MORE RECIPES IN HERE PLEASE, HIPPIES?
i can't do milk, walter and soup. in anything. EXCEPT ice cream.
which i can eat a lot of. like, a lot.
there used to be this really good green tea soy frozen thing that i could substitute, but they don't make it anymore, so me and ben and jerry got back together. we do have a great organic ice cream store here that makes brilliant ice cream (like, oh, blueberry lavender omg), but i can't find it in the winter.
gregg, do you really put garlic on cereal?
Quotethat's not exactly healthy, but sometimes you need to overload on chocolate, in my opinion.
No truer words have been spoken my dear. I'm a bit of chocosnob and usually only eat dark as milk anymore just takes bleech. Darker the better. I usually just go with plain as I do not need all the achromous, but I won't turn it down if it's got extra things in it.
QuoteQuotethat's not exactly healthy, but sometimes you need to overload on chocolate, in my opinion.
No truer words have been spoken my dear. I'm a bit of chocosnob and usually only eat dark as milk anymore just takes bleech. Darker the better. I usually just go with plain as I do not need all the achromous, but I won't turn it down if it's got extra things in it.
I'm with you - dark is the way to go, however, Patches sent me some milk chocolate from his town - the best milk chocolate i've ever ate! :D :o
QuoteCAN WE GET SOME MORE RECIPES IN HERE PLEASE, HIPPIES?
this really good green tea soy frozen thing
I know and miss this. Now I make my own.
Steep a couple of tea bags. Boil the water until it reduces wayyy down. Make kind of a bullion out of your ingredient. Highly concentrated, little water.
Get a carton of 'plain', vanilla, whatever, soy ice cream. Temptation Vegan is gooooood. I guess you could use frogurt too. Let it sit out and get soft, but not totally melted. Put the 'cream' in a bowl, fold in the flavor, and throw the bowl in the freeze for a few (not too long). When it sets up a little, mix it up. Repeat a few times. Pour it right back in the carton.
You could probably do this witcho' vital greens. I like doin' it with sesame oil and toasted seeds too. Orgy coffee. You can make a friggin' ribbon in it with almond butter and whatnot. Possibilities endless. Not a recipe so much as a project, I guess, but it tastes a lot better than fuckin' macrame.
Hopefully you can use this and it is worth as much to you as yeastless bread is to me.
most people don't eat enough protein, i've found. sure high protein is bad, but some people think 4 ounces of salty lunch meat a day is enough.
i would suggest some recipes, but all mine consist of "get a brisket, roast it" "get a rack of lamb, roast it".... ah, the south.
Quotemost people don't eat enough protein, i've found. sure high protein is bad, but some people think 4 ounces of salty lunch meat a day is enough.
Actually, non-organic deli meat is loaded with cancer-causing carcinogens, especially beef, smoked meat (a Montreal/Canadian delicacy), salami etc...
Quotei would suggest some recipes, but all mine consist of "get a brisket, roast it" "get a rack of lamb, roast it".... ah, the south.
That ain't just a southern thang. That's just a damn tasty thing.
QuoteCAN WE GET SOME MORE RECIPES IN HERE PLEASE, HIPPIES?
i can't do milk, walter and soup. in anything. EXCEPT ice cream.
which i can eat a lot of. like, a lot.
there used to be this really good green tea soy frozen thing that i could substitute, but they don't make it anymore, so me and ben and jerry got back together. we do have a great organic ice cream store here that makes brilliant ice cream (like, oh, blueberry lavender omg), but i can't find it in the winter.
gregg, do you really put garlic on cereal?
No, I really don't. :P
Quote
i would suggest some recipes, but all mine consist of "get a brisket, roast it" "get a rack of lamb, roast it".... ah, the south.
mantooth, god dang it. you can't say brisket to the cold canadians who can't even get a decent bottle of dos equis up here in this barren wasteland.
brisket is good for us because it makes us happy.
same with beer and certain drugs.
bumping this because I am back on the cooking track (and as a pescatarian, my home cooked meals always lean towards healthy). This evening I made a killer vegan nut loaf:
3/4 cup onion, finely diced
1/3 cup celery, finely diced
1 T. olive oil, plus additional for oiling pan
1 T. garlic, minced
1/2 cup almonds, finely chopped
1/2 cup Brazil nuts, finely chopped
1/2 cup cashews, finely chopped
1/4 cup freshly chopped parsley
1/2 t. dried thyme
1/2 t. rubbed sage
1 1/2 cups breadcrumbs
2 T. nutritional yeast flakes
1/2 t. salt
1/4 t. freshly ground black pepper
1/3 cup water
2 T. Ener-G Egg Replacer
In a non-stick skillet, saute the onion and celery in the olive oil for 5 minutes or until almost tender. Add the garlic and saute an additional 1 minute. Add the almonds, Brazil nuts, cashews, parsley, thyme, and sage, stir well to combine, and saute the mixture an additional 2-3 minutes or until the nuts are fragrant. Remove the skillet from the heat. In a medium bowl, place the breadcrumbs, nutritional yeast flakes, salt, and pepper, and stir well to combine. In a small bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy. Add the nut mixture and egg replacer mixture to the breadcrumb mixture and stir well to combine. Using a little olive oil, lightly oil (or mist with oil) an 8 x 12-inch baking pan. Transfer the nut mixture to the prepared pan. Bake at 350 degrees for 25-30 minutes or until golden brown and firm to the touch. Remove the pan from the oven and allow the loaf to cool for a few minutes before cutting into pieces. Serve as a main dish, sandwich filling, or add to soups, salads, and side dishes.
Yield: One 8 x 12-inch pan
However, the hubby is doing an install for work (he works at a glass studio and their bread-and-butter is corporate, hotel jobs....chandeliers, sculptures, lamps, you name it). He can't make it home tonight for nut loaf, mashed potatoes, and salad :-[
Good thing this is a recipe that can hold over for dinner tomorrow. Me and my sis are taking a long bike ride down and back to a dear friends house to visit her and her darling baby. We will be hungry when we get home (yummmmmmm....homemade whole food meals are the best) :D
oh yeah, I almost forgot to add that I will be topping this yumminess with homemade veggie gravy! And I make the best veggie gravy in these parts ;)
I'd sure like your recipe for veggie gravy. I'll give the recipes a try!
Well I am still trying to get the recipe for almond gravy off a local restaurant here in Portland...until then, my recipe is rocking:
(I am giving you my altered recipe...trust me)
Ingredients:- 1/2 cup vegetable oil
6 cloves of minced garlic
3 slices of yellow onion, chopped up
1/2 cup all-purpose flour
4 tsp nutritional yeast
4 tbsp of tamari
2 cups of veggie stock
1/2 tsp sage
1/4 tsp (or to taste) ground black pepper
pinch of salt
add oil to small saucepan. cook garlic and onion in oil for a couple minutes on medium low to medium heat (depending on gas or electric stove top), until onion is tender.
Add flour, nutritional yeast and tamari to make a paste. Add veggie stock gradually. while stirring constantly. Bring to a boil (medium to medium high setting on stove) to thicken. Up to 5 minutes. Add pepper and extra salt if desired. ***add sliced mushrooms at this point if you like (i LOVE mushrooms, but my husband hates them...so we avoid the mushrooms in our preparation).
If the gravy seems thin, add 1-2 more tbsp of flour. Use a whisk to avoid lumps.
Pour over any and all food!
Let me know if you like it! I sure do!
I'm a "wing it" cook and one of my favorites is taking some cooked brown rice and mixing in some salmon and oriental vegetables and flavoring with some light teriyaki sauce--simple nutritious and yummy!
Quotebumping this because I am back on the cooking track (and as a pescatarian, my home cooked meals always lean towards healthy). This evening I made a killer vegan nut loaf:
3/4 cup onion, finely diced
1/3 cup celery, finely diced
1 T. olive oil, plus additional for oiling pan
1 T. garlic, minced
1/2 cup almonds, finely chopped
1/2 cup Brazil nuts, finely chopped
1/2 cup cashews, finely chopped
1/4 cup freshly chopped parsley
1/2 t. dried thyme
1/2 t. rubbed sage
1 1/2 cups breadcrumbs
2 T. nutritional yeast flakes
1/2 t. salt
1/4 t. freshly ground black pepper
1/3 cup water
2 T. Ener-G Egg Replacer
In a non-stick skillet, saute the onion and celery in the olive oil for 5 minutes or until almost tender. Add the garlic and saute an additional 1 minute. Add the almonds, Brazil nuts, cashews, parsley, thyme, and sage, stir well to combine, and saute the mixture an additional 2-3 minutes or until the nuts are fragrant. Remove the skillet from the heat. In a medium bowl, place the breadcrumbs, nutritional yeast flakes, salt, and pepper, and stir well to combine. In a small bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy. Add the nut mixture and egg replacer mixture to the breadcrumb mixture and stir well to combine. Using a little olive oil, lightly oil (or mist with oil) an 8 x 12-inch baking pan. Transfer the nut mixture to the prepared pan. Bake at 350 degrees for 25-30 minutes or until golden brown and firm to the touch. Remove the pan from the oven and allow the loaf to cool for a few minutes before cutting into pieces. Serve as a main dish, sandwich filling, or add to soups, salads, and side dishes.
Yield: One 8 x 12-inch pan
However, the hubby is doing an install for work (he works at a glass studio and their bread-and-butter is corporate, hotel jobs....chandeliers, sculptures, lamps, you name it). He can't make it home tonight for nut loaf, mashed potatoes, and salad :-[
Good thing this is a recipe that can hold over for dinner tomorrow. Me and my sis are taking a long bike ride down and back to a dear friends house to visit her and her darling baby. We will be hungry when we get home (yummmmmmm....homemade whole food meals are the best) :D
Warning:
I made the nut loaf and posted this before eating it :-/
Actually....it was super delicious, but loaf it was not. More like a super nutty crumble. So I need to make some improvements that should help:
cook it the same night I make it
less breadcrumbs
add tofu (mushed in with everything)
add the equivalent of another egg with the egg replacer
and if all else fails, give up on the vegan status and use real eggs :-[ :-? :(
blazin buffalo egg sammich
just cook a few eggs scramby style, add some cheddar and Franks Red Hot Buffalo Wing Sauce when the eggs start to solidfy, and youre golden
for health reason, apply to whole wheat/grain english muffins
simple, cheap, and healthy. my taste buds always enjoy it
liz, your veggie gravy recipe looks fab!
there was a restaurant in my old college town that made a cashew gravy i still pine for. *sigh*
the seasonal change turns my thoughts to home cooked meals, too. in the summer, it's just too stupidly hot in my apt to use the kitchen.
last winter i found a couple of really good crockpot recipes...i'll see if i can hook them up here.
ok. just looking around and i found this pumpkin soup. looks good, but i haven't tried it yet (so the first ingredient listed is butter perhaps not a HEALTHFUL soup...maybe you've got an idea for a substitute).
i like the meals i can cook overnight, then put in the fridge before i go to work. not comfortable leaving a cooker going all day while i'm at the office. :P
Crock Pot Pumpkin Soup
Ingredients
-1oz (30g) butter
-2lb (1kg) Pumpkin – peeled and cut into inch square pieces
-1 medium onion
-2 cloves stuck into the onion
-2 tspn sugar
-salt to taste – pinch
-2½ cup Vegetable Stock for a Vegetarian Recipe OR Chicken Stock – make your own, use cubes/powder, or use ready made (this is our choice)
-1 cup Milk
-Nutmeg to sprinkle on top
Optional
-Bacon or ham bones – we have added these before and it works out well, but I prefer the plain pumpkin flavour without.
-Dolop of Sour Cream when serving (not for diet conscious).
Method
1. Place butter and pumpkin in crock pot and put onto high. When butter has melted, stir to coat pumpkin and cook for 1 hour on high. (If in hurry, just wait for butter to melt, stir and go to step 2 ignore the hour cooking – still turns out great just slightly less intense flavour).
2. Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High.
3. When ready to serve, remove the onion.
4. Puree soup in a blender or use a hand held device.
5. Add milk, to achieve correct consistency. (DO NOT add milk if intending on freezing – just freeze as is. Can add milk when thawed).
6. Serve with a sprinkling of Nutmeg and a dollop of sour cream.
Notes
Serves 4
Make extra and freeze
Don't add milk if going to freeze
Quoteliz, your veggie gravy recipe looks fab!
there was a restaurant in my old college town that made a cashew gravy i still pine for. *sigh*
the seasonal change turns my thoughts to home cooked meals, too. in the summer, it's just too stupidly hot in my apt to use the kitchen.
last winter i found a couple of really good crockpot recipes...i'll see if i can hook them up here.
ok. just looking around and i found this pumpkin soup. looks good, but i haven't tried it yet (so the first ingredient listed is butter perhaps not a HEALTHFUL soup...maybe you've got an idea for a substitute).
i like the meals i can cook overnight, then put in the fridge before i go to work. not comfortable leaving a cooker going all day while i'm at the office. :P
Crock Pot Pumpkin Soup
Ingredients
-1oz (30g) butter
-2lb (1kg) Pumpkin – peeled and cut into inch square pieces
-1 medium onion
-2 cloves stuck into the onion
-2 tspn sugar
-salt to taste – pinch
-2½ cup Vegetable Stock for a Vegetarian Recipe OR Chicken Stock – make your own, use cubes/powder, or use ready made (this is our choice)
-1 cup Milk
-Nutmeg to sprinkle on top
Optional
-Bacon or ham bones – we have added these before and it works out well, but I prefer the plain pumpkin flavour without.
-Dolop of Sour Cream when serving (not for diet conscious).
Method
1. Place butter and pumpkin in crock pot and put onto high. When butter has melted, stir to coat pumpkin and cook for 1 hour on high. (If in hurry, just wait for butter to melt, stir and go to step 2 ignore the hour cooking – still turns out great just slightly less intense flavour).
2. Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High.
3. When ready to serve, remove the onion.
4. Puree soup in a blender or use a hand held device.
5. Add milk, to achieve correct consistency. (DO NOT add milk if intending on freezing – just freeze as is. Can add milk when thawed).
6. Serve with a sprinkling of Nutmeg and a dollop of sour cream.
Notes
Serves 4
Make extra and freeze
Don't add milk if going to freeze
Ms. Yvon, I got a crock pot for my wedding 2 years ago and have been scratching my head on how to use it veggie style (we eat fish but no mammals or poultry) and well, I am not a super-duper chili fan. Thanks for this, I am going to try it....and butter, well, that is still better than margarine.
great! i'm going to find the recipe i used for a potato-cauliflower curry! delicious!
my sister gave me the crockpot as a gift. all the recipes out there seemed to involve packaged ingredients (onion soup mix, anyone?) rather than fresh stuff.
last winter i found a handful of good recipes for healthful, fresh (!), crockpot dishes. i'll find a couple and post them here soon! (work is heating up for the next couple weeks, but i'll get em up when i can)