vegan
2 months ago
I’ve found out I’m allergic to dairy and eggs, so I guess I’m looking more for vegan-specific dishes now. my dietitian is helping me out, thankfully.
How to learn to cook healthy vegetarian dishes
It made me
healthy! 
"Cooking vegetarian meals is a very rewarding experience when you learn all the many ways that vegetables can be made very tasty."
How I did it: Cooking with tofu and vegetables can be a daunting task for someone who is used to eating meats which have more flavor to them naturally. Spices are key! Play with different spices, oils, and sauces as well as different cooking styles. My favorite dish I've made so far was Mousaka. Just browse the internet for recipes or grab a few cook books and try to cook once or twice a week. Now I throw vegetarian parties once a week and I've gotten my friends into it! We do a theme each week: Italian, Asian, American... and its a great way to experiment with all the ways you can make vegetables taste!
People doing this are also doing these things:
Entries
Tofu Fried Rice (vegan)
2 months ago
Tofu Fried Rice
Tofu 3/4c
Oil 1 T
Diced veggies 1 c (carrots, onions, red pepper, broccoli, and mushrooms)
Soy Sauce to taste
Pepper to taste
Brown rice, cooked 2/3 c
easy Spaghetti with Tempeh Sauce (vegan)
2 months ago
Spaghetti with Tempeh Sauce
Spaghetti, cooked 3/4c
Tempeh, crumbled 6 oz (available at health food stores)
Pasta Sauce 1/2c
Peach smoothie (vegan)
2 months ago
Protein Powder (isolate) 16g
Peaches, frozen 1c
Water 1/2c
Ground Flaxseed 1 tbsp
Berry Yogurt Protein Shake (vegan)
2 months ago
Protein Powder (isolate) 2/3 scoop
Soy yogurt with fruit 4 oz.
Blueberries, frozen, unsweetened 1/3c
Water 1/2c
Flaxseed 1 ½ T
Fruit smoothie (vegan)
2 months ago
Protein Powder (isolate) 1 scoop
Strawberries, fresh or frozen 1c
Peaches fresh or frozen 2/3c
Water 1c
Ground flaxseed 1 tbsp
Peanut Butter Shake (vegan)
2 months ago
Peanut Butter Shake
Protein Powder (isolate) ½ scoop
Banana, frozen medium ½
Peanut Butter, all natural 2 t
Water 1/2c
Use stick blender.
lunch or dinner: Vegetarian Chili (vegan)
2 months ago
(source: my dietician)
(serving size: 1 cup for lunch, 1 1/3 c dinner size)
Vegetarian Chili
Brown 1 ½ pounds of diced extra high protein, low fat soy tempeh, in 1 tbsp olive oil. Add 1/2c chopped celery, 1 c chopped green peppers, 1 c chopped onion, ½ c fresh parsley and 1 c chopped mushrooms. Stir in 1 package chili seasonings. Add 14.5 oz. Canned tomatoes with juice, 15 oz. Canned tomato sauce, an 8 oz. Can of tomato puree and a 15 oz. Can of black beans. Mix well and simmer for at least one hour or more, or make it a day ahead and reheat. If you like your chili spicy, add ½-1 tsp crushed red pepper flakes.
breakfast: Scrambled Tofu (vegan)
2 months ago
(source: my dietician)
Scrambled Tofu
Chopped onions 1/2c
Low-fat firm tofu, crumbled 112 grams
Chives, freshly chopped to taste
Salt, pepper or tamari to taste
Turmeric powder 1/8 tsp
Grated soy mozzarella cheese 1 oz. (28grams)
Tomato, washed and sliced ½ – 1
Grapes, red or green ¾ c – 1 c
Saute onion in a small amount of water in a nonstick pan, then add the tofu, chives and seasoning. Stir well to coat tofu. Cook until hot and water has evaporated. Sprinkle with cheese and melt. Serve of sliced tomatoes and with green grapes.
Stella is on a mission.
Fresh produce and new ingredients
18 months ago
I have been making a lot of new stuff lately, all healthy and vegetarian. I’ve tried some new stuff, like quinoa, and I’ve started improvising my own recipes using whatever produce I have on hand. I am pretty happy with my progress on this.
