veg food preferred

[Guest guest]

I had a similar experience. As a 'Thank you for hard work done', several times a year, my husband and I would put on an Olive Garden spaghetti luncheon catered in by us for the inhouse staff where we worked in sales. The first time, with less vegetarian marinara than the meat sauces set out, surprisingly the meat sauces and meatballs were always left over, all salad was gone, and everyone was heard to be asking if any of the vegetarian sauce was set aside someplace. Needless to say, for the next lunch and thereafter we reversed the order of sauces to everyone's satisfaction.Patricia Squyres

(714) 299-6468

(714) 974-7055 Fax--- On Wed, 12/2/09, j_kavanagh <j_kavanagh wrote:j_kavanagh <j_kavanaghRe: Re: Chia seeds?"fatfree vegan" Wednesday, December 2, 2009, 9:36 AM

 

 

Just thought I would mention that once for an office pizza party, I got up the courage to request a cheeseless, veggie pizza, which management agreed to order for me. Well I got in the line for the office buffett - I ended up cutting ahead - EVERYONE wanted MY pizza - there was one piece left for me.

Jeanette

 

-"Patricia A Squyres" <p.squyres >"fatfree vegan" <>Wednesday, December 2, 2009 12:20:44 PM GMT -05:00 US/Canada EasternRe: Re: Chia seeds?

 

 

 

 

 

 

 

 

by Cheryl Harris MD:

Baking with Chia

Ch ch ch chia! While many of us remember the commercials, few of us suspected that we’d ever eat chia, or how nutritious and tasty it can be.

Some recipes use chia as the primary flour, others use it as a binder or an egg replacer. Chia seeds are generally sold two ways: whole and ground. Whole seed are easy to grind into a meal in a coffee grinder, blender or with a mortar and pestle. For a recipe with texture, like cookies, muffins or breads with nuts, seeds, etc., whole seeds will work. Ground chia works better for cakes, brownies, and less textured baked goods. Chia seeds ground finely to a powder can be used as a thickener for puddings and other silky smooth recipes.

Chia is wonderful for gluten free baking, because it is an excellent binder and thickener. It can be used in many recipes that call for ground flax seed, but it’s a good idea to use ½-2/3 as much because it is a more powerful binder. The amount needed may depend on the recipe, and might take a little trial and error. A small amount of chia can also replace xantham or guar gum. For most recipes, ¼ to ½ teaspoon of ground chia can serve as a binder.

Chia is also a great addition to egg free or vegan baking. Rather than using the standard flax “goop†of ground flax seeds and water, replace it with ½ of the amount of ground chia seeds. The seeds should be added to the liquid ingredients, like water, milk, juice, etc. and allowed to sit until it forms a gel, which takes about 20 minutes. Extra chia gel can be stored in the refrigerator and will keep for a week or more.

Chia seeds can also be used to bind burgers, meatloaf, meatballs, etc. instead of egg and breadcrumbs. To replace an egg, use ¼ cup of water with 1 teaspoon ground chia, or 1.5 teaspoons whole chia seeds.

Quick and easy ways of using chia seeds include adding them to a salad, yogurt or hot cereal, adding them to a smoothie or sprinkling whole seeds onto a loaf of bread or crackers before baking,

Several websites have recipes to get you started:

http://nuchiafoods. com/recipes/ has recipes using chia flour as the primary ingredient

http://www.gfgoodness. com my cooking blog, uses chia as a binder and egg replacer

http://glutenagogo. blogspot. com/ uses chia as a binder and egg replacer

Here are sites with chia recipes (not all are gluten free):

http://dietdessertn dogs.wordpress. com/

http://www.salba. com/

http://www.chiaseed andoil.com/ recipes/recipes. htmlCheryl Harris is a Registered Dietitian and nutritionist in Alexandria, VA providing nutrition session and classes on Celiac disease and other food intolerances. She considers herself incredibly lucky, because she loves her work and the chance to help others enjoy healthy and safe foods, even with food restrictions. For more information on Cheryl and many gluten free resources, see www.harriswholeheal th.comPatricia Squyres(714) 299-6468(714) 974-7055 Fax--- On Wed, 12/2/09, Cathy Haley <momof2n3 (AT) gmail (DOT) com> wrote:

Cathy Haley <momof2n3 (AT) gmail (DOT) com> Re: Chia seeds?Wednesday, December 2, 2009, 9:03 AM

How are these different than flax seeds?Cathy

[Guest guest]

I have had this experience several times as well.  Once I brought a batch of chili to a potluck and one of the housekeeping staff (who we always invite to help us with leftovers) sought me out later and told me it was the best chili he had ever had.  He didn't really know me and had no idea the chili was vegan.  (All of my coworkers know I'm vegan so they always assume the food I bring is.) I wish I had written that particular formula down -- I always free-form my chili.

At a catered office meal the organizer requested a special vegan meal for me (pre my no-fat days) and I ended up with a huge platter of sauteed veggies and pasta.  Everybody wished they could have had it. 

(I apologize for the excessive quoting below -- either Gmail or the formatting won't allow me to edit it.)

 

 

Just thought I would mention that once for an office pizza party, I got up the courage to request a cheeseless, veggie pizza, which management agreed to order for me. Well I got in the line for the office buffett - I ended up cutting ahead - EVERYONE wanted MY pizza - there was one piece left for me.

Jeanette

 

- " Patricia A Squyres " <p.squyres > " fatfree vegan " <>Wednesday, December 2, 2009 12:20:44 PM GMT -05:00 US/Canada Eastern

Re: Re: Chia seeds?

 

 

 

 

 

 

 

 

 

by Cheryl Harris MD:

Baking with Chia

Ch ch ch chia! While many of us remember the commercials, few of us suspected that we’d ever eat chia, or how nutritious and tasty it can be.

Some recipes use chia as the primary flour, others use it as a binder or an egg replacer. Chia seeds are generally sold two ways: whole and ground. Whole seed are easy to grind into a meal in a coffee grinder, blender or with a mortar and pestle. For a recipe with texture, like cookies, muffins or breads with nuts, seeds, etc., whole seeds will work. Ground chia works better for cakes, brownies, and less textured baked goods. Chia seeds ground finely to a powder can be used as a thickener for puddings and other silky smooth recipes.

Chia is wonderful for gluten free baking, because it is an excellent binder and thickener. It can be used in many recipes that call for ground flax seed, but it’s a good idea to use ½-2/3 as much because it is a more powerful binder. The amount needed may depend on the recipe, and might take a little trial and error. A small amount of chia can also replace xantham or guar gum. For most recipes, ¼ to ½ teaspoon of ground chia can serve as a binder.

Chia is also a great addition to egg free or vegan baking. Rather than using the standard flax “goop” of ground flax seeds and water, replace it with ½ of the amount of ground chia seeds. The seeds should be added to the liquid ingredients, like water, milk, juice, etc. and allowed to sit until it forms a gel, which takes about 20 minutes. Extra chia gel can be stored in the refrigerator and will keep for a week or more.

Chia seeds can also be used to bind burgers, meatloaf, meatballs, etc. instead of egg and breadcrumbs. To replace an egg, use ¼ cup of water with 1 teaspoon ground chia, or 1.5 teaspoons whole chia seeds.

Quick and easy ways of using chia seeds include adding them to a salad, yogurt or hot cereal, adding them to a smoothie or sprinkling whole seeds onto a loaf of bread or crackers before baking,

Several websites have recipes to get you started:

http://nuchiafoods. com/recipes/ has recipes using chia flour as the primary ingredient

http://www.gfgoodness. com my cooking blog, uses chia as a binder and egg replacer

http://glutenagogo. blogspot. com/ uses chia as a binder and egg replacer

Here are sites with chia recipes (not all are gluten free):

http://dietdessertn dogs.wordpress. com/

http://www.salba. com/

http://www.chiaseed andoil.com/ recipes/recipes. htmlCheryl Harris is a Registered Dietitian and nutritionist in Alexandria, VA providing nutrition session and classes on Celiac disease and other food intolerances.  She considers herself incredibly lucky, because she loves her work and the chance to help others enjoy healthy and safe foods, even with food restrictions. For more information on Cheryl and many gluten free resources, see www.harriswholeheal th.com

Patricia Squyres(714) 299-6468(714) 974-7055 Fax--- On Wed, 12/2/09, Cathy Haley <momof2n3 (AT) gmail (DOT) com> wrote:

Cathy Haley <momof2n3 (AT) gmail (DOT) com> Re: Chia seeds?Wednesday, December 2, 2009, 9:03 AM

 

 

How are these different than flax seeds?Cathy