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SPRINGTIME69's Photo SPRINGTIME69 Posts: 1,462
12/9/19 9:16 P

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Lauriennes,
I would call that a recipe, and a very easy and delicious sounding one at that.
I'm thinking of trying it on a taco shell with some fresh shredded lettuce on top.
thanks.

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CMEEHERNANDEZ's Photo CMEEHERNANDEZ Posts: 7,781
11/6/19 8:33 P

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Experimented today with a fruit sauce. Cooked about 2-3 cups of strawberries, 2-3 cups of kiwi (small 1/2-1 inch ones that I grew, not regular big ones from store), 6 medjool dates, and enough water to almost cover. When cooled, blended in food processor. Delish!

Char - Missouri

Getting healthier every day!


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SUSMANNIE's Photo SUSMANNIE Posts: 869
11/5/19 7:26 P

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Looks wonderful! I like when there’s some detail in how to prep. Is helpful. Lots of times I have to make a vegan recipe several times before I get it right.

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LETSGOPLAY's Photo LETSGOPLAY Posts: 11,915
11/5/19 6:55 P

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Thanks for the reminder!!!
- I am going to my brother's house and I might take a lentil loaf with me
I usually make this one as I try to follow an oil free and sugar free plan too (a little maple syrup on special occasions)
simple-veganista.com/the-ultimate-ve
ge
table-lentil-loaf/

I think a lentil loaf and a kale salad of some kind and I don't need to worry- they usually have all kinds of food- plenty of veggies too.

Edited by: LETSGOPLAY at: 11/5/2019 (18:57)
~Em~
“We should all be eating fruits and vegetables as if our lives depend on it – because they do.” – Michael Greger, M.D.

"Run when you can, walk if you have to, crawl if you must- just NEVER give up!"- Dean Karnazes-ultramarathoner


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SWEETMAGNOLIA2's Photo SWEETMAGNOLIA2 SparkPoints: (248,844)
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11/4/19 2:56 P

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This lentil loaf looks delish! I plan to try the recipe. Thanks for sharing.

Jeanette
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Tennessee


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SUSMANNIE's Photo SUSMANNIE Posts: 869
11/4/19 10:47 A

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Lentil loaf, making this for Thanksgiving

recipes.sparkpeople.com/reci
pe-detail.
asp?recipe=3336693


Edited by: SUSMANNIE at: 11/4/2019 (10:48)
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SUSMANNIE's Photo SUSMANNIE Posts: 869
8/7/19 8:22 A

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Crockpot Tofu Red Curry



Trying this recipe today in my slow cooker. I work from home on Wednesdays and will set up at lunchtime.

From Toni Okimoto "Plant Based on a Budget" site.

plantbasedonabudget.com/reci
pe/crockpo
t-tofu-red-curry/


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PJINCALI1's Photo PJINCALI1 Posts: 256
5/5/19 11:46 A

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I like Dr Oz's fat melting vegetarian chili.
The link is: recipes.sparkpeople.com/reci
pe-detail.
asp?recipe=2380707


SWEETMAGNOLIA2's Photo SWEETMAGNOLIA2 SparkPoints: (248,844)
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4/18/19 9:44 A

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Posted my favorite scrambled tofu recipe to my blog this morning. I have been using this recipe for over 3 decades. It was a staple in Country Life restaurants for their "egg salad" sandwiches.

Edited by: SWEETMAGNOLIA2 at: 4/18/2019 (09:45)
Jeanette
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LAURIENNES's Photo LAURIENNES SparkPoints: (11,536)
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4/8/19 6:24 P

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Not really a recipe, but when I'm short for time in the a.m. and need to pack a lunch, I just combine can of corn, can of herbed tomatoes, can of beans (kidney or black), can of green chilies. Mix, drain. squeeze some lime juice and add fresh cilantro, put 1/3 in a container and I'm out the door. Can be eaten hot or cold. Grab an apple for snack or dessert.

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LETSGOPLAY's Photo LETSGOPLAY Posts: 11,915
3/3/19 7:37 A

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Everyone loves the potato carrot cheeses and even ones with no nutritional yeast are good too. Some people can't tolerate the nooch emoticon

~Em~
“We should all be eating fruits and vegetables as if our lives depend on it – because they do.” – Michael Greger, M.D.

"Run when you can, walk if you have to, crawl if you must- just NEVER give up!"- Dean Karnazes-ultramarathoner


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SWEETMAGNOLIA2's Photo SWEETMAGNOLIA2 SparkPoints: (248,844)
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3/3/19 2:20 A

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I shared some of that cheese with a friend who put it in her fridge and forgot about it for 3 or 4 days. When she finally remembered it she put some on a cracker and thought it was wonderful. That night she served it as a dip with crackers and celery to go along with soup. Her family gave it a thumbs up.

Jeanette
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PJINCALI1's Photo PJINCALI1 Posts: 256
3/2/19 10:04 P

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I really want to try that Vegan Cheese. I have been looking for a recipe, but haven't tried one yet. They didn't sound very good. But if everyone says its great, I want to give it a try.

LETSGOPLAY's Photo LETSGOPLAY Posts: 11,915
3/2/19 4:35 P

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I'm not GF but I have this buckwheat flour I have to use up
So I found this- will let ya know ohsheglows.com/2011/09/25/gluten-fre
e-
almond-buckwheat-flour-pizza-crust/

I will prob top it with roasted veggies and possibly a veg cheeze- I have chickpea cutlets so will cut up and add like as if they were "chicken" strips- so looking at those recipes...

~Em~
“We should all be eating fruits and vegetables as if our lives depend on it – because they do.” – Michael Greger, M.D.

"Run when you can, walk if you have to, crawl if you must- just NEVER give up!"- Dean Karnazes-ultramarathoner


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LETSGOPLAY's Photo LETSGOPLAY Posts: 11,915
2/25/19 1:29 P

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so good in macaroni! Sometimes I add a roasted pepper- blend it in. Sometimes add in some cooked broccoli too and have also put in cannellini beans- yummy + nutritional.
Lots of possibilities

~Em~
“We should all be eating fruits and vegetables as if our lives depend on it – because they do.” – Michael Greger, M.D.

"Run when you can, walk if you have to, crawl if you must- just NEVER give up!"- Dean Karnazes-ultramarathoner


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SWEETMAGNOLIA2's Photo SWEETMAGNOLIA2 SparkPoints: (248,844)
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2/25/19 1:12 P

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I have actually made this "cheese" and it is really good. It is great with macaroni, too. Next month I plan to feature it in a vegan cooking school. I'll have to try your half oil and aquafaba way. Thanks!

Jeanette
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LETSGOPLAY's Photo LETSGOPLAY Posts: 11,915
2/25/19 9:00 A

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veggieonapenny.com/vegan-cheese/
I love how cheap yet healthy this is.
I am cooking up a batch today of it-might have to cut it in half..
OH- and I use half the oil- just 1.5 T and use ..my favorite.. aquafaba in it- very good!
It is really good over broccoli and is essentially more veggies! emoticon emoticon emoticon
Jeanette- I love Miyoko!

Edited by: LETSGOPLAY at: 2/25/2019 (09:03)
~Em~
“We should all be eating fruits and vegetables as if our lives depend on it – because they do.” – Michael Greger, M.D.

"Run when you can, walk if you have to, crawl if you must- just NEVER give up!"- Dean Karnazes-ultramarathoner


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SWEETMAGNOLIA2's Photo SWEETMAGNOLIA2 SparkPoints: (248,844)
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2/22/19 4:09 P

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Thanks for the links. The sausages look easy to make and ingredients easy to obtain. I enjoyed watching the vegan butter demo, too.

Jeanette
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LETSGOPLAY's Photo LETSGOPLAY Posts: 11,915
2/22/19 1:46 P

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I have made these- yes they are a project but you can freeze for later. You can customize too- spices etc.
I am making a batch this weekend. They are cheaper and healthier than Field Roast BUT- I do buy Field Roast as they are pretty good!
- and I really don't want to spend my life in the kitchen lol..but when I can I make these-
Anyway- here is the recipe
spreadaloha.net/2015/12/29/recipe-ve
ge
tarian-italian-sausage/


Edited by: LETSGOPLAY at: 2/22/2019 (13:47)
~Em~
“We should all be eating fruits and vegetables as if our lives depend on it – because they do.” – Michael Greger, M.D.

"Run when you can, walk if you have to, crawl if you must- just NEVER give up!"- Dean Karnazes-ultramarathoner


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LETSGOPLAY's Photo LETSGOPLAY Posts: 11,915
2/22/19 8:02 A

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You are welcome!
and we can control sea taste with how mnay sea veggies we use- I love dulse and all of them- kelp goes along way though!

~Em~
“We should all be eating fruits and vegetables as if our lives depend on it – because they do.” – Michael Greger, M.D.

"Run when you can, walk if you have to, crawl if you must- just NEVER give up!"- Dean Karnazes-ultramarathoner


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SWEETMAGNOLIA2's Photo SWEETMAGNOLIA2 SparkPoints: (248,844)
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2/21/19 11:42 P

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Thanks for posting the video. I watched it and looks like a wonderful recipe.

Jeanette
Time Zone: CST
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LETSGOPLAY's Photo LETSGOPLAY Posts: 11,915
2/19/19 10:17 A

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I made this Glam Chowder emoticon isachandra.com/2013/10/new-england-g
la
m-chowder-video/

At home we call it Calm Chowder
And if I know I am going to make it I put some kombu in home made veggie stock when it is warm/hot-

~Em~
“We should all be eating fruits and vegetables as if our lives depend on it – because they do.” – Michael Greger, M.D.

"Run when you can, walk if you have to, crawl if you must- just NEVER give up!"- Dean Karnazes-ultramarathoner


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COACH_NICOLE's Photo COACH_NICOLE Posts: 9,354
9/6/06 2:25 P

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DECEMBERRAINE's Photo DECEMBERRAINE SparkPoints: (0)
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7/25/06 7:44 P

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To find out all the calorie info for a recipe, go to your SparkPoints page and scroll to the very bottom. Click the link that says "Share a Recipe" and enter the recipe along with the number of servings. Voila!

In La'kech Ala K'in,

Bex


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MONARAT's Photo MONARAT Posts: 53
7/24/06 1:09 P

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The stuffed mushroom recipe listed below.
Any idea how to count out the calories?
I want to make that tonight.

It is not called denial, I choose to call it accepting a different reality.
ht: 5'2"

stg wt: 146
crnt wt: 143
goal wt: 120
KARMABUG's Photo KARMABUG Posts: 702
7/17/06 3:33 A

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For alot of really great recipes that are fat free..i found fatfreevegan.com
They have recipes in every category.

Amy

.....................................
... .....

I am going to be rewarded for every month I stay on my program. The reward will not be food. It can be clothing, shoes, books. One item at a time.


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CELERY1's Photo CELERY1 Posts: 69
7/13/06 4:31 P

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I had this for lunch and it was great! It started out as an eDiet "Spinach Salad w/ Baked Tofu" but I didn't have the ingredients for the salad dressing so this is what I put together, with delish results:

2 cups raw spinach, put on a plate
1 nice sized tomato, cut up, put on spinach
1/2 peeled cucumber, cubed
3 -4 oz some kind of baked tofu, your choice
A few veggie bacon bits
A sprinkle of Spike
A good douse of lime juice

Green onions would have been a good addition if I had any on hand, which I didn't.

:)

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MAUITN's Photo MAUITN Posts: 15,462
7/13/06 1:15 P

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I have never cooked with Quorn or other meat substitutes. Where can I find nutritional information and directions on how to prepare these items?

Earnie - Monteagle, TN
Central Standard Time

I would love to live like a river flows, carried by the surprise of its own unfolding. -John O'Donohue

www.flickr.com/photos/8894287@N06/

If something is holding us back, today is the day to begin to push back. Today is always the best day


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MAGSTPHIL's Photo MAGSTPHIL Posts: 61
7/10/06 7:57 P

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this so rocks!! i'm on my way to the kitchen to make a vegan Shepard's Pie. i'll post the recipe if it rocks our world. :)

Maggie!

Veg-head, bookworm, happily married, simple momma to 3 girlies

"Resistance, in this case, is far from futile."

-The Doctor **Star Trek: Voyager (Scorpian part 2)**


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MAUITN's Photo MAUITN Posts: 15,462
7/4/06 3:52 P

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My husband and I both gave this two thumbs up last week.

Asparagus with Soy and Wasabi Dressing
Le Cordon Bleu Quick Classics by Jeni Wright and Le Cordon Blue Chefs
Serves 6-8

An excellent salad for an early summer barbecue party.

2 bunches of green asparagus (about 12 oz)
salt
1 bunch of spring or green onions
1-2 tablespoons toasted sesame seeds to garnish

Dressing
2 inch piece of fresh ginger root
4 tablespoons soy sauce
juice of 1 lemon
1/2-1 teaspoon wasabi (I used more)
3 fl oz soya oil or other vegetable oil (I used olive oil)

Trim woody ends of the asparagus and cut each spear into 3 equal pieces and separating the tips. Cook stems in salted boiling water for 2-3 minutes until just tender. Remove, drain and shock in cold water. Drain and leave to dry on paper towel. Add tips to boiling water and cook for 1/2 –1 minute. Drain, shock and dry as for stems.

Peel the ginger, grate it into a bowl and add the soy sauce, lemon juice and wasabi. Whisk well together and then whisk in the oil a little bit at a time. Taste and add more wasabi if you like.

Thinly slice the green onions on the diagonal and toss them into the dressing. Add the asparagus stems and turn gently to coat.

To serve, Sprinkle toasted sesame seeds. Serve at room temperature or slightly chilled.


Edited by: MAUITN at: 7/4/2006 (15:58)
Earnie - Monteagle, TN
Central Standard Time

I would love to live like a river flows, carried by the surprise of its own unfolding. -John O'Donohue

www.flickr.com/photos/8894287@N06/

If something is holding us back, today is the day to begin to push back. Today is always the best day


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VEGGIE_GIRL's Photo VEGGIE_GIRL Posts: 1,641
7/4/06 1:49 P

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this is one of my favorites

Tofu Stuffed Mushrooms

Large mushrooms ( I use Portobello)- 6 to 8 (hollowed out)
Tofu - 1 block (375 grams) (cut into 1/2cm square)
Green onions - 2 (chopped)
Crushed garlic - 2 cloves
Light soy sauce - 1 tablespoon
Steamed Frozen/Fresh Spinach - 15 oz (chopped
Salt and black pepper

Chop up the mushroom stalks and mix with the green onions.
Mix with the tofu and spinach. Add in salt and pepper. Mix well.
Stuff the mushrooms with this tofu mix,
Top with mozzarella cheese
Bake in the oven for 12 to 15 minutes, or until cheese is browned and serve with rice. emoticon

Edited by: VEGGIE_GIRL at: 7/4/2006 (13:50)
Amy *_* Fibro Friends Founder

Surgery date 12/28/08
Weight @ surgery 229

I can do everything through Christ who gives me strength.
~ Philippians 4:13

"I like pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals." — Winston Churchill.


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TAMCAT's Photo TAMCAT Posts: 236
6/28/06 6:56 P

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I would recommend this cook book to anyone new to vegetarianism or veganism:

Venturesome Vegetarian Cooking -Bold Flavors for Meat- and Dairy- Free Meals

by J.M. Hirsch and Michelle Hirsch
ISBN: 1-57284-064-1

I had to order this book from Barnes and Noble because they didn't carry it. I found it from a newspaper article that featured one of their recipes. I tried the published recipe and loved it and bought the book. I have made a lot in this cook book and have loved everything I've made in it so far. I'd recommend it to anyone. Most of the recipes in it are pretty fast and some of the ingredients are hard to find, but you can usually find anything in it at Whole Foods or just substitute for something else.

JUST DO IT!


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TAMCAT's Photo TAMCAT Posts: 236
6/28/06 6:53 P

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THEHOLYV I am totally trying that, it sounds delicious! Here is a recipe that I made last night. Super fast and delicious. Taken from Ventursome Vegetarian Cooking Bold Flavors for Meat and Dairy Free Meals by J.M. Hirsch and Michelle Hirsch.


This is super fast and delicious!

Chickpea and Red Pepper Salad

2 15 oz cans chickpeas, drained and rinsed
1 med. cuke, seeded and chopped
1 red bell pepper, seeded and chopped
1 cup corn kernals (I used canned corn and rinsed it)
1 Tablespoon Olive Oil
1 Tablespoon balsamic vinegar
2 Tablespoons soy sauce
1/2 teaspoon mustard powder
1/2 teaspoon red chili paste (I didn't have this and couldn't find it at the grocery, so I used 1/4 teaspoon of chili powder and it came out good)
1 clove garlic, minced
6 cups baby salad greens

Combine chickpeas, cucumber, pepper and corn in a large bowl. In a small bowl, whisk together remaining ingredients except for salad greens.

Toss the dressing with the chickpea mixture to coat. Arrange 1 cup of greens on each serving plate and top with the chickpeas.



JUST DO IT!


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THEHOLYV's Photo THEHOLYV Posts: 217
6/27/06 12:13 P

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Ok, here is one I made yesterday. It is a modification of a typical Italian Patisserie bake, named "crostata".

INGREDIENTS:
-half a cup of flour
-1/3 cup of sugar
-1 t vanilla
-1 t baking poweder
-1/2 cup water
-fruit in season (I used 5 cherries, 1 kiwi, half and apricot and one nectarine)
-1 T agar agar + water to make clear veggie gelatin
-1/3 cup vanilla soy pudding

PREPARATION
-Mix the first 5 ingredients together well.
-Put the mix in a pyrex, microwavable flat container (yes, this cooks in the microwave!). You can lightly oil and flour the container if you want. Or not if you want to keep it totally fat free.
-Cook for about 5 minutes at 750 W, until a toothpick comes out clean and the cake is still soft (do not overcook it!)
-Let it cool and spread over it the vanilla pudding.
-Wash the fruit and cut it into pretty slices: kiwis in round shapes, nectarines in half moons, cherries/apricots/strawberries just in half and place on the cake above the pudding.
-Put the agar agar in a small pot with some water. Let is boil until it dissolves and you have a clear liquid gelatin.
-Let it cool for a little while to get a dense but still liquid gelatin. Spread over the fruit (this step is needed if you want to preseve the cake at its best. If you skip this step, the fruit on top will get dark and dry pretty quickly) and let the gelatin cool completely.

Eat! I did it yesterday and it was super delicious!

(sorry I do not have the nutrional values)

Vegan for life and tattoed on my back!
http://www.ineedtolooseweight.blogspo
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COACH_NICOLE's Photo COACH_NICOLE Posts: 9,354
6/26/06 2:41 P

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A place to share vegetarian and vegan recipes! emoticon



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