Guest guest Report post Posted November 30, 2009 Hi, I'm not vegetarian at all. Just too much pressure from family. But I certainly appreciate all the encouragement from great recipes you all have posted!! Every inch towards eating better is worth a mile. Cindy in GA - " spotterfly " <spotterfly Monday, November 30, 2009 3:56 PM Re: New Member Intro Hi Linda and all, I'm new here too. I've been pork-free for over 20 years, beef-free for probably eight or so, limited poultry and fish presently (but I promise not to talk about it). I'm very lazy and unskilled about cooking, as it's just me in the house. I thought a slow cooker veg group may be my answer. I love beans, lentils, whole grain pasta, etc. I don't have any recipes to share at the moment, but I'll be trying some new veg soups soon and will let you know. Thanks, Suzanne --- On Mon, 11/30/09, Linda Troup <Linda.Troup wrote: Linda Troup <Linda.Troup New Member Intro Monday, November 30, 2009, 2:08 PM Hello, I was just approved to your list and wanted to take a moment to introduce myself. I'm have been a vegetarian for all of 2 months. Switched between Lunch & Dinner one day :-) Hubby is about 90% vegetarian. It is business lunches & travel that takes away his final 10%. I'm looking forward to what can be done in a crock pot! Sorry, I don't have a recipe to share yet but when I do I'll get it posted. -- Linda Troup, Escondido, CA FBRN Database Coordinator P.S. - www.FrenchBulldogRe scueNetwork. org is facing a serious monetary shortage right now which is making it difficult for us to fulfill our mission of taking in every Frenchie who needs help. Please consider making a donation...any amount will help. Thank you!! http://touchnpaws. blogspot. com http://www.dropshot s.com/TouchNpaws http://picasaweb. google.com/ Linda.Troup Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 1, 2010 Hi everyone! I'm Kim. I am vegan and gluten free. I have four kids (16-20) and a husband who are all gluten free with me- some need to be and some have been forced because we kept getting sick from cross contamination. They kids make their own eggs and meat if they want them. I work in a group home on a rotation - 50 hours one week and 70 hours+ the next. I am having a hard time getting meals organized for everyone and having enough food made ahead. If there is anyone on this list with a large family I would really appreciate some advice. :-) I really am set up food wise and have pretty much everything I can get. For example- I can't GET sorghum (sp?) flour, but I do get cases of millet, brown rice, buckwheat, quinoa, etc, and I make my own flour. Sometimes I just feel like I lack the variety and make-ahead meals that I used to be able to do. For example- if I knew I was going to have a tough couple days I would just drop a roast into the crock pot and could do three or four meals from it pretty easily. Kim in AB Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 1, 2010 .. Kim, soups are one item that can please both vegan and meat-eater. In our family, I'll make a large pot of vegetable soup. In a small, separate pan, I'll have chicken or beef cooked in water for my husband to add to his bowl of veggie soup. Also, consider assemble-your-own meals such as tacos/burritos, etc., with beef for your meat eaters and beans for the vegans. Another assemble-your-own meal is Asian rice paper wraps with lettuce, veggies, and bean sprouts for everyone, and a side of chopped pork or chicken for the meat eaters to include in theirs. Leftover chopped veggies can be turned into salads for the next day. Or you can incorporate the leftover veggies into rice- or quinoa pilaf. Carolyn On Sat, May 1, 2010 at 11:23 AM, Kim Spangler Robinson < kimfry wrote: > > > Hi everyone! > > I'm Kim. I am vegan and gluten free. I have four kids (16-20) and a husband > who are all gluten free with me- some need to be and some have been forced > because we kept getting sick from cross contamination. They kids make their > own eggs and meat if they want them. I work in a group home on a rotation - > 50 hours one week and 70 hours+ the next. I am having a hard time getting > meals organized for everyone and having enough food made ahead. If there is > anyone on this list with a large family I would really appreciate some > advice. :-) > > I really am set up food wise and have pretty much everything I can get. For > example- I can't GET sorghum (sp?) flour, but I do get cases of millet, > brown rice, buckwheat, quinoa, etc, and I make my own flour. Sometimes I > just feel like I lack the variety and make-ahead meals that I used to be > able to do. For example- if I knew I was going to have a tough couple days I > would just drop a roast into the crock pot and could do three or four meals > from it pretty easily. > > Kim in AB > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 1, 2010 Hi Kim, We do casseroles; some fresh, some frozen. Pans of frozen enchiladas are good. glutenfreegoddess.blogspot.com has a wonderful sweet potato black bean enchilada recipe that's a staple in our home. Chili, with and without. Frozen pasta sauce (we use Tinkyada Pasta Joy, especially the white rice spaghetti); I add black or kidney beans to mine. I also make a big stew with white beans, yams, chili tomatoes, and kale; you could add italian sausage to some. I also get Pamela's bread mix by the case. Currently, my favorite dessert/snack is a ripe banana with a dab of sunflower seed butter on each bite (I'm working up to going grainless). Sorry if this is inappropriate, and you've probably already covered this ground, but it's obvious you have a pretty heavy workload. If the kids are able, maybe you could have each kid plan and prepare one dinner per week (or in teams)? It's a great skill for kids to have, and also reaffirms the importance of sharing workloads in loving families. Good luck to you! Nancy > > > > Hi everyone! > > > > I'm Kim. I am vegan and gluten free. I have four kids (16-20) and a husband > > who are all gluten free with me- some need to be and some have been forced > > because we kept getting sick from cross contamination. They kids make their > > own eggs and meat if they want them. I work in a group home on a rotation - > > 50 hours one week and 70 hours+ the next. I am having a hard time getting > > meals organized for everyone and having enough food made ahead. If there is > > anyone on this list with a large family I would really appreciate some > > advice. :-) > > > > I really am set up food wise and have pretty much everything I can get. For > > example- I can't GET sorghum (sp?) flour, but I do get cases of millet, > > brown rice, buckwheat, quinoa, etc, and I make my own flour. Sometimes I > > just feel like I lack the variety and make-ahead meals that I used to be > > able to do. For example- if I knew I was going to have a tough couple days I > > would just drop a roast into the crock pot and could do three or four meals > > from it pretty easily. > > > > Kim in AB > > > . > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 1, 2010 .. Nancy's casserole suggestion made me think of something else. Make your vegetarian/vegan casseroles for you, then give your meat eaters a burger or a boneless chicken breast on the side. Or make vegetarian spaghetti or lasagna for you, and give them a side of chicken and mozzarella for chicken parmesan. I think the key is to stop the traditional thinking of meat as the base dish and planning vegetable sides around it, and switch to thinking of vegan main dishes with optional meat servings as the sides. This new way of thinking is working very well for my husband and me. Many times, if he doesn't want to be bothered to cook the meat for himself, he just happily accepts the vegetarian dish and lets it go at that. Maybe if you have the kids choose their own meat sides, they'll also be too " lazy " to fix it and will go vegan with you. Win-win! Carolyn Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 1, 2010 Kim, I agree- get the kids to help. They are old enough they need to be able to prepare their own meals anyway. Here's one of my fave recipes. Canned beans make this recipe much faster and easier, and doesn’t heat up the kitchen so. I like to add a can of diced tomatoes, and often substitute other green veggies. I also double the recipe and freeze some or eat off it for days. Daniel Sweet & Spicy Garbonzo Stew From The McDougall Program, recipes by Mary McDougall Serve over potatoes, brown rice , or other whole grains, with bread, or by itself. 1 cup dry garbonzo beans 7 cups water 1 yellow onion, coarsely chopped 2 yams/sweet potatoes, peeled and diced 1 carrot, sliced 1 stalk celery 1 leek, trimmed, cleaned, and sliced 2 cups broccoli pieces 1 tablespoon lemon juice 1 tablespoon soy sauce 1 teaspoon ground coriander 1/2 ground cumin 2 teaspoons pure prepared horseradish 1/8 Tabasco sauce dash or two cayenne, optional Place the beans and enough water to cover them in a large pot and soak overnight. Drain. Add the seven cups water, bring to a boil, cover, reduce heat, and cook until tender, about two-three hours. Add onion, potatoes, carrot, celery, and leek; cook for thirty minutes. Add broccoli and seasonings, and cook an additional thirty minutes. This can be done in a slow cooker. Add all ingredients cook on high for eight to ten hours, and be sure to soak the beans overnight before beginning. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 2, 2010 Hi Kim, I'm Kim too. I have 5 kids (4 boys & 1 girl, aged 20-27), all with different tastes. Only my daughter has now moved out completely and two live at home some of the time. Some days I only have 4 of us to cook for, other times, especially over Christmas, I have 7. I am the only vegan but most of the family, except one, are happy to eat vegan food. None are overly thrilled with casserole dishes but there are a few they will happily eat. The fussy one cooks all his own meals. One of the most useful things I have found to shorten cooking and prep time is having pre-prepared veggies in the freezer - chopped onions in bags equalling one onion each, sliced peppers in bags equalling 1 pepper each, sliced carrots in bags equalling 1 cup each, celery etc. That way all I have to do is go to the freezer, open a some bags into the crockpot, add a few other ingredients, turn on the crockpot and voila! I also regularly make extras of whatever I am cooking to put in the freezer: burgers, " Chicken " schnitzels (to make Parmagianas), sausages, lasagne, spaghetti etc. Here's a few favourites from the files. HTH, Kim, in Australia ======================= Vegan Sausages (popular with non-vegans too) adapted from a recipe from http://biblicalstudies.qldwide.net.au/vegetarian2.html 2 cups cooked brown rice 1 stick celery, chopped 2 onions, chopped 2 tablespoons (8 tsp) wheat-free tamari 2 cups GF breadcrumbs (I use rice crumbs which are crushed roasted rice and readily available in Australia) 1/2 cup chopped walnuts 1 tablespoon (4 tsp) soy flour (-OR- more besan) 1 tablespoon (4 tsp) arrowroot 2 tablespoons (8 tsp) besan (AKA chick pea flour, garbanzo flour) 1 tsp sage 1 tsp sweet basil salt and pepper to taste 1. Simmer onions and celery in 1/2 cup water and tamari. When tender add to rice. 2. Add remainder of ingredients and mix well. 3. Optional: Place the mixture into a food processor and process until reasonably smooth. This gives really smooth neat looking sausages. 4. Using wet hands roll portions of the mixture to form sausages. Roll in brown rice flour. Fry in a little oil until golden. NOTE: Other seasonings such as thyme and/or chicken-style stock powder and/or nutritional (savoury) yeast flakes can be added for extra flavour). TIP: This mixture is great for sausage rolls. TIP: May be frozen cooked or uncooked. Makes around 24 sausages about 1 " (2.5 cm) thick and 5 - 6 " (13 - 15 cm) long. ========================= " Chicken " Parmagiana See picture in " Photos " > " Mains " . 1/2 cup textured soy protein 1/2 cup boiling water 1 tablespoon (3 tsp) vegetarian chicken bouillon powder 1/2 cup vegan GF pancake mix, dry (approximately) 2/3 cup crushed cornflakes (approximately) (and/or GF breadcrumbs or rice crumbs) salt, pepper, other seasonings if desired oil for frying 1 cup pasta sauce (tomato, onions, herbs etc.) 100 g (3 1/2 oz) mozzarella-style vegan cheese (preferably one that melts) 1. Put 1/2 cup hot water in a bowl. Stir in bouillon powder. Soak textured soy protein in this liquid for 10 minutes. 2. Mix in just enough pancake mix to make a cohesive mixture that can be formedinto patties. Mix in salt, pepper, and other seasonings to taste (I use nutritional/savoury yeast, sage, thyme, onion powder and garlic powder and don't add any salt). 3. Put crushed cornflakes in a plate. Shape the mix into 2 large flat oval-shaped discs (about 5 " long x 4 " wide x 1/2 " thick). Coat in cornflakes, covering them completely. 4. Preheat oven to 200 C (390 F). 5. Heat some oil on medium heat in a heavy frying pan. Fry discs in oil until crispy, turning (carefully) occasionally. 6. Transfer to a baking tray. Top with some spaghetti sauce, and some soy mozzarella (I used a UK product called Cheezly that actually melts.) 7. Pop into the oven for about 10 to 15 minutes to melt the cheese and heat through. Serves 2. -------- COMMENTS ---- One thing to note about this recipe is that is is quite wet and sticky, so use wet hands to form into rough patties and finish the shaping when they are partially coated in crumbs. -OR- Form thick oval patties and flatten into schnitzel shapes in the pan. ~ Kim. ---- I made the mock " Chicken " Parmigiana last night for dinner and I wanted to tell you that my husband thought it was the best dinner he's ever had! It was truly amazing that it was GF and Vegan... ~ Nicole ---- Oh my gosh! I just made the " chicken " parmagiana from the files and we are amazed at how delicious they are! In fact, I couldn't find TVP, TSP or veggie bouillon, so I just used crumbled extra-firm tofu and simmered it in water with spices (tamari, onion, garlic, sage, black pepper), then followed the recipe from there.Wow... this will be our new favorite! ~ Mary and family ======================== Veggie Burgers 1 cup lentils (or use canned to shorten cooking time) 8 teaspoons olive oil 1 small onion, chopped 1 clove garlic, crushed 1 zucchini, grated 1 carrot, grated 1 cup cooked and mashed pumpkin 1/4 cup corn relish 1/4 cup sesame seeds 8 teaspoons chopped parsley 2 cups GF bread crumbs (-OR- rice crumbs) salt and pepper, to taste chicken-style stock powder, to taste extra crumbs for coating 1. Boil lentils for about 20 minutes or until tender. Drain. Set aside. 2. Fry onion and garlic in olive oil until onion is clear. 3. Add grated zucchini and carrot and cook until tender. 4. Mix all ingredients together, seasoning to taste. 5. Form patties and coat in crumbs. 6. Fry in a little oil until golden on both sides. NOTE: These freeze well either cooked or uncooked. ====================== Crock Pot Minestrone (I like to serve this with some Olive Rolls - see " Bread " ) Source: Internet 1 medium onion, chopped 2 medium carrots, thinly sliced 2 stalks celery, cut into 1/2 " (1.25 cm) pieces 1 red bell pepper, seeded, cut into 1/2 " (1.25 cm) pieces 1 medium zucchini, scrubbed, sliced into 1/2 " (1.25 cm)rounds 2 cloves garlic, minced two 14 1/2 oz (410 g) cans vegetable broth one 28 oz (800 g) can crushed tomatoes two 15 1/2 oz (440 g) cans kidney beans, drained 2 tsp dried marjoram 1/4 tsp coarsely ground black pepper (optional) 1 1/2 cups cooked rice 1. Add all ingredients except rice to crock pot. 2. Cover and cook on low 8 to 10 hours (high 4 to 5 hours). 3. Add cooked rice and stir to combine. 8 servings. -------- COMMENTS -- This was really nice. It did take a little longer than the 4 to 5 hours to cook, probably a little more like 7 hours. My slow cooker was almost overflowing. Instead of adding cooked rice, I added 1/2 cup uncooked brown rice at the beginning, used vegetable bouillon cubes and water in place of the cans, and added some salt for seasoning. It would be really nice with some cooked pasta added to it too. ~ Kim. =============================== Spiced Vegetables with Tamarind Source: Vegetarian Recipes for Your Slo-Cooker, by Annette Yates. 1 tbsp (3 tsp) olive oil 1 tsp coriander seeds 1 tsp cumin seeds 2 cloves garlic, finely chopped 2 chillies, seeded and thinly sliced into rings 1 small onion, thinly sliced 1 large potato, cut into small dice 2 carrots, cut into small dice 2 cups vegetable stock (I used water with 2 tsp chicken-style bouillon powder) 1 tsp ground turmeric 1/2 tsp mixed spice (-OR- apple pie spice) 1/2 tsp ground ginger 4 1/2 tsp tamarind paste 425 g (15 oz) can chickpeas (garbanzos), drained and rinsed salt and freshly ground black pepper 1 large zucchini, cut into small dice 3/4 cup baby peas 200 g (7 oz) plain soy yogurt (-OR- see recipe below) 2 tbsp (6 tsp) chopped fresh coriander (cilantro) 1. Pre-heat the slow cooker on high. 2. Heat the oil in a large pan, add the coriander and cumin seeds and cook gently, stirring for 1 minute. 3. Add the garlic and chillies and cook gently, stirring for 30 seconds to 1 minute. 4. Stir in the onion, potato and carrots. Increase the heat and cook for 2 to 3 minutes, stirring occasionally, until just beginning to brown. 5. Stir in the stock, turmeric, mixed spice, ginger and tamarind, then the chickpeas and seasoning. Bring just to the boil, transfer to the slow cooker and stir gently. 6. Cover and cook on low for 6 - 8 hours until everything is tender, then gently stir in the zucchini (I added the zucchini about 1 hour before serving), frozen baby peas and half the yogurt and cook for 30 to 40 minutes. All the ingredients should be very soft and tender. 7. Stir in the chopped coriander (cilantro). Tofu Yogurt 300 g (8 1/2 oz) firm silken tofu 6 to 8 tsp lemon juice 1/2 tsp salt 1 tsp icing (powdered/confectioners) sugar (-OR- other sweetener) Whiz all ingredients together in a food processor. -------- COMMENTS ---- This was easy to make and very tasty. Surprisingly my kids, who are not big on stews and the like, ate this without any complaints. ~ Kim ---- Quote Share this post Link to post Share on other sites
