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Wednesday, March 24th, 2010

Subject:Add Me Veg - Active Community!
Posted by:slim_ivory_rose.
Time:6:21 am.
Add Me Veg -  an 'Add Me' community aimed at vegetarian and vegan friends on livejournal!


I love my omnivore friends, but sometimes its nice to have a few fellow veg*ns on one's friends' list, swap recipes, discuss dinner ideas, and share ideals about animal welfare and animal protection
Not to mention, not have to explain yourself about your dietary choices (unless you wish to).  ;)

Promises to be a drama free, non-snarky, fun space!

Looking forward to seeing you over there!!
Comments: Read 1 orAdd Your Own.

Friday, June 5th, 2009

Subject:Help! Losing A LOT of weight!
Posted by:intherain.
Time:4:47 pm.
For a couple of months now I have had trouble eating. I don't really have an appetite. I think a lot of it has to do with living both at my parents and house and also my boyfriends. So, I'm all over the place.
I don't really have a lot of money and I pretty picky about what I eat (I like healthy foods, and all-natural foods, which gets very expensive). I am trying to be more open about what I eat so I can eat more.

I am 5'6" and currently way 95.5. My normal weight is anywhere from 105-110. For the past week or so I have been at a steady 97lbs. I don't know what to do! None of my close fit and I look ridiculous. I hate it.

Does anyone know of a high calorie drink?
Any help would be greatly appreciated.
Comments: Read 2 orAdd Your Own.

Friday, August 4th, 2006

Posted by:katosphere.
Time:1:52 am.
Road trippin'! What do you eat when you're limited to gas stations and grocery stores, no time or facilities to cook, for days or weeks on end?

I'm about to leave for five weeks to tour with my band, and my stomach is already starting to churn at the thought of endless potato chips....
Comments: Read 8 orAdd Your Own.

Saturday, July 29th, 2006

Subject:yet another food blog!
Posted by:joannaknits.
Time:4:08 pm.
I started a food blog, Yellow Rose. You can even syndicate the feed on LiveJournal if you want!
Comments: Read 2 orAdd Your Own.

Monday, June 26th, 2006

Subject:You're gonna burn, burn, burn to the wick..
Posted by:mispiernas.
Time:9:49 pm.
So I just had the most awesome potato soup ever.

It's a variation of joel's Basic Potato Soup (Soy, Not Oi!).

My folks aren't into the whole vegan living thing, and they asked me to cook, so I had to make something they weren't gonna bitch too much about, and voila, this is it.

Tater SoupCollapse )
Comments: Read 1 orAdd Your Own.

Thursday, June 15th, 2006

Subject:ANFC: Drop Scones, Corn Chowder, Oven Baked Breast of Tofu
Posted by:joannaknits.
Time:12:15 pm.
I have kind of stumbled on a new system, accidentally. Thanks to cooking a lot from the (Almost) No Fat Cookbook for the last two weeks, I have started eliminating the unnecessary fat from other favorite recipes. For instance, I made biscuits with VwaV's punk rock chickpea gravy for dinner last night and there was a miniscule amount of fat in the whole dinner. I used the no-fat Drop Scones for my biscuits and left the oil out of the gravy, steam-frying the onions & mustard seeds instead. I've made the chickpea gravy twice before and didn't miss the oil this time so this is how I'll be making it from here out.

Anyway, it's old news that the Drop Scones from ANFC are my favorite savory muffin/biscuit recipe. I have also been incorporating the Oven Baked Breast of Tofu into my lunches a lot because it's easy as pie to prepare and tastes great as a sandwich filling or on its own with some rice and potato salad.

But I'm really here to rave about the Corn Chowder.

Oh. My. God. So delicious.

It is a little weird-looking because it uses kidney beans, and after the kidney beans have cooked in the broth for 20 minutes or so, they turn the whole soup slightly pinkish, so the end result is that the broth is a creamy grey-pink. Highly unappetizing. Push your fear aside, though, and eat this soup because holy shit. It was so hard to stop after one bowl. I wanted to eat it all night. It is just the right amount of creamy and savory and salty and sweet (from the corn) and I loved it to death. It will become a regular in our house.

I don't know how interesting these entries are for people who don't have this cookbook but I hope that it motivates those of you who don't to pick it up (and Nonna's Italian Kitchen!) and try some of these recipes out.
Comments: Read 1 orAdd Your Own.

Friday, June 9th, 2006

Subject:ANFC: Potato Salad
Posted by:joannaknits.
Time:2:57 pm.
A lot of the recipes in The (Almost) No Fat Cookbook depend on some of Bryanna's "basics" that are in the beginning of the book, like her low fat mayonnaise and her "sesame meal" (which is just toasted sesame seeds ground into a fine meal to add flavor to some recipes).

The potato salad depends heavily on the low fat mayonnaise and, man, I have to say that it was pretty disappointing. I can't tell if it's the low fat mayo that is low on flavor or what. I mean: it is okay. I will eat the rest of the salad but I don't know if I'll make it again. Maybe I should add some miso to it? Or throw the low fat out the window and add some sunflower seeds?

I know that this recipe is a favorite of some of the low fat vegan crowd so if I'm missing the secret unwritten ingredient, clue me in.
Comments: Read 3 orAdd Your Own.

Tuesday, June 6th, 2006

Subject:Hoppin' Joanna
Posted by:joannaknits.
Time:2:46 pm.
There is a recipe for Hoppin' John in The (Almost) No Fat Cookbook but since this is an old favorite of mine, I decided to modify it to my tastes, and here is the modified recipe:

~2 cups soaked or canned black eyed peas, rinsed (1 cup before soaking)
2.5 cups water
3 small or 2 medium onions, chopped (cheerjess, you could probably sub 1 cup diced celery and 2 t onion powder)
2 cloves garlic
1 bay leaf or 1 inch piece kombu (or both—I use both)
1/2 t freshly ground black pepper
1 jalapeno, half-seeded and minced (I like to roast mine in the broiler beforehand)
1 T liquid smoke*

Bring all ingredients to a boil in a pot and let simmer for 3-5 minutes before turning down to low and covering. Let simmer for 45-60 minutes, or until black eyed peas are really tender.

Take off the heat and add:

1 T soy sauce or Bragg's

Serve either over rice or with cornbread. (Or cornmeal crusted tempeh and mashed potatoes, like we are.)

*That's right, 1 T. I use a quality brand of liquid smoke, Stubb's Mesquite flavor, and I really feel that it makes a difference in dishes like this that are traditionally made with a hamhock. Someday there will be a vegetarian equivalent for the flavor that ham lends to black eyed peas, split pea soups, black beans, and a hundred other dishes, but until that day, I like to add a potent amount of smoky flavor. If this intimidates you, start at 1 t and incrementally add to your tastes.
Comments: Add Your Own.

Monday, June 5th, 2006

Subject:ANFC: Enchilada Casserole
Posted by:joannaknits.
Time:8:46 am.
I've made the casserole once before and my boyfriend and I really loved it, so I decided to reprise it this weekend since I had all the ingredients already.

Instead of using the filling that is in the cookbook, I used a salsa verde filling that I'm testing for Isa Chandra Moskowitz's next cookbook. The finished result was delicious, 6 servings, and since the filling was the only fat in the recipe, it was maybe 2-3 grams per huge serving? Very filling.

A few notes about Bryanna's recipes:

+ She recommends reduced-fat tofu, both silken and regular, which I don't use mostly because it's nearly impossible to find here. I may just get 5 or 6 blocks of the lite Mori-Nu in the asceptic packaging the next time that I see it, but I have never seen reduced-fat firm tofu in Portland. Anyway, this means that my recipes that include tofu have more fat than hers.

+ She uses garlic granules in lot of her recipes, which I thought was the same thing as garlic powder, and it's not. There is a notable texture difference. I don't know how much of a taste difference there is, but I thought I'd clarify that point to anyone who was curious.

On the slate today are the Devilled Tofu Salad and Corn Chowder!
Comments: Add Your Own.

Subject:Paleolithic Veganism?
Posted by:tyciol.
Time:8:42 am.
Hey I was wondering, for those of you who've heard of the paleolithic diet (http://www.wikipedia.org/wiki/Paleolithic_diet if you haven't) how well do you think such eating rules would combine with vegan rules?

I'd think the main problem would be finding the right amino acids. Vegans usually have to get it from beans, but I don't think paleolithic guys can eat beans since you need to cook them usually.

Isn't protein really hard to get? Even vegetarians get it from milk/cheese/whey but even that's off limits... oh... soy I guess right? I'm not sure if soy's okay I'll have to check.
Comments: Read 5 orAdd Your Own.

Thursday, June 1st, 2006

Subject:ANFC: Tofu Mayonnaise
Posted by:joannaknits.
Time:7:41 am.
I lied yesterday and said you'd have to wait until Monday for a post on my (Almost) No Fat Cookbook recipes: I have already made the Tofu Mayonnaise.

We ran out of Vegenaise in my house on Tuesday and I made the mayonnaise as a replacement and I kind of feel like I'm in one of those Folger's commercials from the 80s where they swap out the caf for the decaf Folger's and see if anyone notices. I'm all whispers, on the sidelines, saying, "Let's see what happens when my boyfriend realizes once and for all that I'm not going to buy more grapeseed Vegenaise this month and he'll have to eat a tofu spread out of tupperware."

So far, I have only used it in the Spicy Tempeh filling for my veggie sushi (delicious!) and not yet in sandwiches, where it will really be put to task.
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Wednesday, May 31st, 2006

Subject:The (Almost) No Fat Cookbook
Posted by:joannaknits.
Time:1:34 pm.
It's been a while since I've posted in here but I just wanted to say that my goal for June is to make (almost) every recipe (and many of the variations) in Bryanna Clark Grogan's incredible vegan cookbook The (Almost) No Fat Cookbook. A few don't appeal to me so I won't be making those (Shepherd's Pie, ick), and I don't have a working digital camera right now, so there won't be any pictures, but I'll be giving reviews of the recipes as I go along.

If you're not familiar with this cookbook, I can't recommend it enough for the vegan who has limited time & money but wants to cook their own healthy meals rather than rely on store brands. All the recipes are simple and rely heavily on kitchen staples that most vegans have around all the time.

My first post will probably be next Monday after I've spent this weekend cooking!
Comments: Read 3 orAdd Your Own.

Tuesday, May 16th, 2006

Posted by:veggiemama.
Time:1:00 pm.
I counted my cookbooks the other day and found that I have 61 of them, but I usually use just a handful. I'm always up for more, though, so I'd love to know what everyone's favorite cookbooks are. Lately I've been cooking from La Dolce Vegan, The Vegetarian Mother's Cookbook, Sinfully Vegan (my daughter is making a cake from that one right this minute!), Fresh from the Vegetarian Slow Cooker and Vive le Vegan.
Comments: Read 5 orAdd Your Own.

Posted by:veggiemama.
Time:12:42 pm.
Hello, all, I'm excited to find this community! My whole family (me, dh, four kids) are vegetarian, but we're not all vegan. The kids and I eat eggs occasionally and we all eat honey. Everything I cook (other than, say, scrambled eggs) is vegan and I love to cook. In fact, I am a little obsessive about food--menu planning, grocery shopping, cooking 3-4 meals a day--these are all fun for me. Anyway, I look forward to finding some exciting new recipes!
Comments: Add Your Own.

Monday, May 15th, 2006

Subject:Monday Dinner
Posted by:musicdevotee.
Time:3:45 pm.
Hey all!
Well since I had alot of Butternut squash left over from Sunday I decided to try something new and actually surprised myself! Let me know what you think!
Jen x

Comments: Add Your Own.

Wednesday, March 22nd, 2006

Subject:Killer fruit salad
Posted by:joannaknits.
Time:7:58 am.
I will be the first one to admit that when it comes to eating my daily allowance of fruits and vegetables, I have it more than covered on the veggies tip, but if I eat fruit, it is probably in a smoothie or a bowl of applesauce. I am just not a fruit person. Partly because the only fruits I like are of the seasonal and highly perishable variety.

But I love me some fruit salad, so I decided to make some last night, and I am pleased (and kind of shocked) to tell you that my boyfriend and I have polished off that giant bowl of salad. Already. Less than twelve hours later.

yer favorite fruits
10 or so mint leaves, cut into a chiffonade
half a lime's worth of lime juice

We used: kiwi, bananas, oranges, apples, pears.

Some people are all about dressings on fruit salads and I say BOO to that. Fruit already has enough natural sugars and juices, and adding a dressing on top of all that is like throwing a ratty robe on top of a Marc Jacobs dress.

I use lime just to keep the apples and pears from browning and heighten the mint flavor.
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Friday, March 17th, 2006

Subject:The first morning of the cleanse
Posted by:joannaknits.
Time:12:13 pm.
Yesterday, I followed a link from fatfree vegan that led me to a recipe on Knocked Up Vegan. I already subsribe to that website's feed, but what I didn't know was that Miriam and her husband's daily diet is something they call "vegan squared," which means that they eat vegan, no processed foods, and all organic. Eureka! That is the exact diet of the cleanse I'm on, so I'm calling it "Vegan Squared" from now on to avoid confusion with McDougall and Eat to Live, which each have restrictions that I'm not following.

This morning for breakfast, I made an oatmeal-hot cereal mixture and ate it with cinnamon, vanilla, and golden raisins.

For the mixture, what I did was combine:

2 cups oats
2 cups Bob's Red Mill 10 grain cereal
1 cup millet
2/3 cup flaxseed

in a big tupperware container and shook it up. Then I cook 1/2 a cup of this with 1.5 cups water until it's done. Awesome and very filling.

I meant to weigh myself this morning so that I can do a full report at the end of the cleanse of how much has changed, but I forgot, so I'll have to do that tomorrow.

By the way, all of the entries about my cleanse will be friends-only after this one, so if you're not a member of this community and you'd like to follow along, please join up.
Comments: Add Your Own.

Monday, March 13th, 2006

Subject:Transitioning into low-fat non processed foods
Posted by:joannaknits.
Time:9:23 pm.
So today I made the Beet, Barley, and Black Soybean soup from Vegan with a Vengeance.

my beet historyCollapse )

I had never, however, made a beet soup, so this was my first. I replaced the black soybeans with regular ol' black beans and I sauteed the onions in 1/4 cup water + 1 t olive instead of 2 T olive oil to reduce the fat. I also had to cook it a little longer than the recipe called for since I was using soaked beans instead of canned beans and they needed a longer cooking time to become tender.

I derived distinct pleasure from digging into a big bowl of blood red soup. It feels otherworldly, like what future humans will eat. I also really dig that all the salt content in this recipe comes from tamari and not from straight salt. I am a salt fiend and frequently salt my food even after I salted it while cooking, so it was nice to leave that out.

Try out this weirdo soup, possibly as a way to convert your beet-phobic friends and family.
Comments: Read 3 orAdd Your Own.

Thursday, March 9th, 2006

Subject:I know how you people love recipes!
Posted by:joannaknits.
Time:11:59 am.
Firstly, I made this soup again—this time using Yukon Gold potatoes and adding loads of fresh dill—and Matt and I went through it in two days again. It's a definite winner for this weather: super-simple, cheap ingredients, healthy, hearty.

Last night, I made pizza using the dough from Vegan with a Vengeance. We are huge homemade pizza fans and this is the best pizza dough recipe I have made yet. It tasted just like rustic pizza from an Italian restaurant. The toppings were pretty standard, just using up veggies, but the crust was killer. And since it makes enough for two pizzas, we have pizza dough sitting in the freezer ready to defrost and bake up another pizza this weekend!

Tonight I am making this spinach dip and a giant salad with golden raisins, Bosc pears, and Amy's Gingerly Vinaigrette.

Share, share, what are you eating?
Comments: Read 2 orAdd Your Own.

Monday, March 6th, 2006

Posted by:joannaknits.
Time:9:49 am.
I submitted my Texas Three Bean Chili to the vegan cookoff this week.

I am excited to have shared this recipe, even if I don't win, because I love chili so much and there are so many shitty, shitty vegetarian chili recipes online. I mean, really. It breaks my little Texas heart that when you google vegetarian chili, 90% of the recipes use canned beans, canned vegetables, and chili powder. It's not that much harder AT ALL to do it the right way and the flavors are so much richer when you do.

Anyway, the only downside to two people who live together eating chili once a day is: I wish I'd thought to buy some Beano before I made this recipe! Matt and I are so gassy. And then we complain about how gassy the other one is. And then we eat another bowl of chili.
Comments: Read 5 orAdd Your Own.

LiveJournal for Daily Vegan.

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