Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 Hi all, I've been lurking for a bit, but wanted to introduce myself. I'm Nicole, 27, vegan, terminally busy. I've already gleaned some great recipes, so thank you! I'll post some of my fav's when I get some time (actually a couple are below). While I have a preference for vegan recipes, I welcome any recipe--veganizing gets pretty easy after a while! Since becoming vegan, I too have noticed major health changes. My cholesterol dropped a whopping 60 points, I lost 60 lbs., and I have more energy and lung space than ever. Not to mention more compassion! I wanted to give another egg sub tip. I make flaxseed goop, which works very well, plus supplies omega-3 fatty acids. Here's the " recipe " from http://home.teleport.com/~noelvn/vegan/vegan_cooking.html Flax seeds (a.k.a. linseed) are usually found in bulk bins, often among the herbs at natural food stores. Once you get them home you should keep them in the fridge or freezer, since flax oil is the most unstable of the polyunsaturated oils, and is oxidized (turned rancid) by heat, light, and even air. If you use ground flax seeds, you should grind them when you use them, so the exposure to light and air doesn't turn them rancid. Interestingly, one study seemed to show that baking doesn't seem to hurt the omega-3 EFAs in flax seeds -- that means that using this egg replacer might be good for you (probably ground flax more so than strained gloop). Keep in mind that in most cases you don't want to heat things containing flax oil, because heat can turn the EFAs (essential fatty acids, which are good for you) in flax oil into a trans-fatty acids, (which are not your friends). Flax Gloop You'll need whole (not ground!) flax seeds, and some cheesecloth (a strainer won't work). Quick Method: Use 1 part seeds to 4 parts water (the seed sellers say to use 1 part seeds to 3 parts water, but they're in the business of selling seeds, aren't they?). Simmer for 5-7 min. Proceed as described under " Straining " . For 1 egg, use 4 tsp. seeds to 1/3 cup = 80 ml water (some will boil off). Efficient Method: Use 1 part seeds to 12 parts water, e.g. 4 tsp. seeds per cup of water, or 1 tsp. per 60 ml of water. Soak from 1 hour to overnight, whatever is convenient for you. Simmer for 20 min, and be sure to let gloop cool completely before straining. Straining Allowing the gloop to cool with the seeds in it makes it thicker. When it is thick and cool enough, pour it into a bowl lined with cheesecloth. Gather up the edges of the cloth and gently squeeze out the gloop, until the cloth contains only seeds. (If you're trying to use a strainer and it works, your gloop is too thin! Simmer it a bit more...) Compost the seeds (hide them somewhere in tonight's dinner?), and use the gloop. To replace 1 egg, use a scant 1/4 cup gloop 50 ml gloop Okay--on to the real recipe! This is one of our favorites and has become the replacement for the comfort food of mac n cheese. Creamy Saffron Rice Ingredients: 2 c. white basmati or jasmine rice big pinch of saffron threads pinch of salt 3 T. vegan margarine (Earth Balance) 2 large tomatoes, chopped 3 T. fresh basil, oregano or thyme, chopped salt and pepper to taste red pepper flakes, optional Directions: Fill a medium pot 3/4 full with water. Add saffron and salt and bring to a boil. Add rice (cooks like pasta). The rice should take 9 - 12 minutes, but check occasionally for doneness. Drain the rice, return in to the pot and gently stir in the margarine until melted. Add the tomatoes, herbs, salt, pepper and optional red pepper flakes. Mix well and serve. This recipe doubles well. Serves: 2 HotJobs - Search Thousands of New Jobs http://www.hotjobs.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 Hi Nicole. Just some words of advice.....don't ever use the words " goop " or " gloop " in your recipes, LOL. I'm just kidding of course. I just started cracking up when I saw that. Take care. >N L <Grrlburn > > > Intro, Musings, Recipes >Thu, 22 Aug 2002 16:44:55 -0700 (PDT) > >Hi all, > >I've been lurking for a bit, but wanted to introduce >myself. I'm Nicole, 27, vegan, terminally busy. I've >already gleaned some great recipes, so thank you! >I'll post some of my fav's when I get some time >(actually a couple are below). While I have a >preference for vegan recipes, I welcome any >recipe--veganizing gets pretty easy after a while! > >Since becoming vegan, I too have noticed major health >changes. My cholesterol dropped a whopping 60 points, >I lost 60 lbs., and I have more energy and lung space >than ever. Not to mention more compassion! > >I wanted to give another egg sub tip. I make flaxseed >goop, which works very well, plus supplies omega-3 >fatty acids. Here's the " recipe " from >http://home.teleport.com/~noelvn/vegan/vegan_cooking.html > >Flax seeds (a.k.a. linseed) are usually found in bulk >bins, often among the herbs at natural food stores. >Once you get them home you should keep them in the >fridge or freezer, since flax oil is the most unstable >of the polyunsaturated oils, and is oxidized (turned >rancid) by heat, light, and even air. If you use >ground flax seeds, you should grind them when you use >them, so the exposure to light and air doesn't turn >them rancid. > >Interestingly, one study seemed to show that baking >doesn't seem to hurt the omega-3 EFAs in flax seeds -- >that means that using this egg replacer might be good >for you (probably ground flax more so than strained >gloop). Keep in mind that in most cases you don't want >to heat things containing flax oil, because heat can >turn the EFAs (essential fatty acids, which are good >for you) in flax oil into a trans-fatty acids, (which >are not your friends). > > > >Flax Gloop >You'll need whole (not ground!) flax seeds, and some >cheesecloth (a strainer won't work). > >Quick Method: >Use 1 part seeds to 4 parts water (the seed sellers >say to use 1 part seeds to 3 parts water, but they're >in the business of selling seeds, aren't they?). >Simmer for 5-7 min. Proceed as described under > " Straining " . > >For 1 egg, use 4 tsp. seeds to 1/3 cup = 80 ml water >(some will boil off). >Efficient Method: >Use 1 part seeds to 12 parts water, e.g. 4 tsp. seeds >per cup of water, or 1 tsp. per 60 ml of water. Soak >from 1 hour to overnight, whatever is convenient for >you. Simmer for 20 min, and be sure to let gloop cool >completely before straining. > >Straining >Allowing the gloop to cool with the seeds in it makes >it thicker. When it is thick and cool enough, pour it >into a bowl lined with cheesecloth. Gather up the >edges of the cloth and gently squeeze out the gloop, >until the cloth contains only seeds. (If you're trying >to use a strainer and it works, your gloop is too >thin! Simmer it a bit more...) Compost the seeds (hide >them somewhere in tonight's dinner?), and use the >gloop. > >To replace 1 egg, use > >a scant 1/4 cup gloop >50 ml gloop > > >Okay--on to the real recipe! This is one of our >favorites and has become the replacement for the >comfort food of mac n cheese. > >Creamy Saffron Rice > >Ingredients: > >2 c. white basmati or jasmine rice >big pinch of saffron threads >pinch of salt >3 T. vegan margarine (Earth Balance) >2 large tomatoes, chopped >3 T. fresh basil, oregano or thyme, chopped >salt and pepper to taste >red pepper flakes, optional >Directions: >Fill a medium pot 3/4 full with water. Add saffron and >salt and bring to a boil. Add rice (cooks like pasta). >The rice should take 9 - 12 minutes, but check >occasionally for doneness. Drain the rice, return in >to the pot and gently stir in the margarine until >melted. Add the tomatoes, herbs, salt, pepper and >optional red pepper flakes. Mix well and serve. > >This recipe doubles well. > >Serves: 2 > > > > > > > >HotJobs - Search Thousands of New Jobs >http://www.hotjobs.com " If, at first, you do succeed, try to hide your astonishment. " _______________ Join the world’s largest e-mail service with MSN Hotmail. http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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