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LULU_RAI's Photo LULU_RAI Posts: 25
12/30/09 9:36 A

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I made mixed bean croquettes and a twisted waldorf salad which I hope you guys try. putaspooninit.blogspot.com emoticon



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CD636293 Posts: 3,781
12/29/09 11:30 P

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12/29/09 10:19 P

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how do you sprout seeds?

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FORBEN's Photo FORBEN Posts: 135
12/29/09 6:48 P

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The red pepper and sweet potato soup sounds amazing! emoticon

Edited by: FORBEN at: 12/29/2009 (18:49)
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JANKENT Posts: 1,079
12/21/09 8:19 P

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It doesn't get yummier than growing your own sprouted seeds and then eating them. I just love to see them sprout almost before my eyes and then I use them as snacks in salads or sandwiches or some I juice and add to apple or orange juice and I know I am getting the best possible nutrition. I sprout a large number of seeds that are organic and not treated. I sprout too many to list.I just love them all.They are especially good for weight loss diet as they supply all the nutrients the body needs without the bad fats or sugars etc.Perfect.

Edited by: JANKENT at: 12/21/2009 (20:21)
VEGETARA's Photo VEGETARA Posts: 168
12/21/09 4:37 P

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I hate reading these kinds of threads 'cause they make me want to fix lots of yummy veg food! Anywho, here's my dinner for tonight:

Thai Peanut ( www.recipezaar.com/Amandas-Thai-Pean
ut
-175230
)
Baked Sesame-Ginger Tofu ( vegetarian.about.com/od/tofurecipes/
r/
sesametofu.htm
)

Edited by: VEGETARA at: 12/21/2009 (16:38)

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FREEDOMSTAR's Photo FREEDOMSTAR Posts: 13,965
12/11/09 9:01 A

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where do you find those my local healthfood store doesnt sell that

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JANKENT Posts: 1,079
12/11/09 5:18 A

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No I can't eat raw broccoli but i do eat the sprouted seeds.It is said that the sprouted seeds are even better for you than the full grown broccoli. I eat them in sandwiches like cress and in salads. I just litely steam the full grown broccoli and sprinkle with a little grated sheese (Bute Island) and some sesame seeds or nori sprinkle.

FREEDOMSTAR's Photo FREEDOMSTAR Posts: 13,965
12/10/09 7:17 P

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I can eat some raw veg but stomach cant handle raw broccoli gas digestion

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JANKENT Posts: 1,079
12/10/09 7:13 P

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Try eating them raw as I said finely shredded and in salad as they are so very good for you. I eat a lot of veg raw as cooking robs them of a lot of their nutrients. I admire people who can manage a raw diet. I lightly steam most if I don't eat them raw.Over cooking spoils all veg.

FREEDOMSTAR's Photo FREEDOMSTAR Posts: 13,965
12/10/09 5:56 P

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why do people insist on eating brussel sprouts ? arent they cabbage like and yuk?
tasting I remember the smell was bad too maybe I just dont cook them right

John

Edited by: FREEDOMSTAR at: 12/10/2009 (18:09)
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JANKENT Posts: 1,079
12/10/09 5:05 P

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I like to shred fresh brussels sprouts and dress them with a honey and mustard dressing for salads. They are so good raw.

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12/10/09 4:33 P

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BCBURCHAM1's Photo BCBURCHAM1 Posts: 8
12/10/09 4:10 P

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I have tried Brussel Srpouts many times and can't seem to get a taste for them. However, I've never tried roasting them. I'm going to give it a try!

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CECILANN's Photo CECILANN Posts: 1,398
12/10/09 1:13 P

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This is my favorite way to make brussel sprouts:
http://www.npr.org/templates/story/story
.php?storyId=16470219

There are some other good ones on there too!

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JANKENT Posts: 1,079
12/10/09 5:23 A

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I had the remains of my spinach and brown rice soup last night to which I added some jalfrezi sauce.I made some flat bread to go with it too. It was quite wonderful.Very different from ordinary soup.I will definitely cook it again.

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12/10/09 12:18 A

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FREEDOMSTAR's Photo FREEDOMSTAR Posts: 13,965
12/10/09 12:00 A

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Im a runner dont I need more?
thanks for this chart I didnt know broccoli had protein

cheers
John
emoticon

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12/9/09 11:56 P

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FREEDOMSTAR's Photo FREEDOMSTAR Posts: 13,965
12/9/09 11:53 P

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I read somewhere soy products are not healthy only the beans are good but not all the processed products like soy milk soy products

John

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12/9/09 11:44 P

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KRISTI702's Photo KRISTI702 Posts: 37
12/9/09 11:05 P

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Try cooking with Textured Soy Protein (TSP) or Textured Vegetable Protein (TVP). It's great to make instead of beef in recipes. I added it to chili tonight. You need to add enough moisture to it to make it soft, but not so much that there is excess water in the pan. It can also be used with BBQ, or other seasonings. Probably not great if not seasoned.

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JANKENT Posts: 1,079
12/9/09 5:54 A

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Last night I made a really good soup. It was Spinach & Brown rice soup." Hold on " I can hear you say, but really it is worth a go.
1 carrot diced small
1 onion diced small
150 grms fresh or frozen spinach ( I used frozen)
2 cloves of garlic crushed
1.5 pints of veg stock (low salt if watching salt)
2 tsp Olive oil
100 grms brown rice (I used brown Basmati )
2 tbsp cream if not worried about weight (I left it out)
use a medium sized pan and gently fry the diced onions & garlic for 3-4 mins and the carrots and fry for further 2
mins add all other ingredients and cook for 35mins or until rice is soft.Stiring occasionally.
Blitz until smooth. Add cream (or milk) and stir in.This makes 2-3 servings. It is quite thick so you can add more stock if you want.Use plenty of ground black pepper to serve or add some chili if you wish. Tastes much better than it looks and is soooo good for you. I served mine with a baked sweet potato

Edited by: JANKENT at: 12/9/2009 (05:59)
SONIABIANCA's Photo SONIABIANCA Posts: 14
12/9/09 5:09 A

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brussel sprouts?!?! You've got to be kidding me. You've got to have better recipes than that. SERIOUSLY.

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SONIABIANCA's Photo SONIABIANCA Posts: 14
12/9/09 5:04 A

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the frozen veggie burgers, veggie chicken nuggets, hot dogs etc. made by the "Garden Burger" company are delicious, and they all have tons of protein. My favorite is the portabella mushroom garden burger. I'm not a big mushroom fan either, but these burgers totally rock.

Edited by: SONIABIANCA at: 12/9/2009 (05:05)
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FREEDOMSTAR's Photo FREEDOMSTAR Posts: 13,965
12/8/09 7:20 P

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Im tired of beans or eggs or tuna for protein
I dont like tofu are there any other options?
Please help
thanks
John

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EIGHTSTARWISH's Photo EIGHTSTARWISH Posts: 275
12/7/09 3:24 P

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i like to use portabello's in my recipes that call for beef :) made some delish port stroganoff the other day! and mushroom fajitas are the best :)

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AGIRLCALLEDLUKE's Photo AGIRLCALLEDLUKE Posts: 275
12/6/09 8:52 P

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Morningstar no longer makes the beef-style strips. Feel free to let them know how much you'd like to see them return, but I'm not sure it will make a difference.

Pity, though, since nothing else works quite as well in recipes like fajitas, stroganoff, philly cheese steaks, etc. I am using seitan chunks (cut into strips) instead, but it's not a great substitute.

Shepherd's Pie tomorrow --- yum!


~Anne

Starting weight (1/2009) was 200 lbs. Now in maintenance mode!

"Woe to you who are full now, for you will be hungry."

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JANKENT Posts: 1,079
12/6/09 8:26 P

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I found a recipe for spinach and brown rice soup that I am going to try tomorrow . I will let everyone know what it is like and share recipe if it turns out ok.

RITADAY Posts: 1
12/6/09 1:48 P

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I am a pescatarian although I mainly eat vegetarian dishes. One dish that I love is a penne pasta mac and cheese for dinner and then steamed veggies. I cook for myself and then share the recipes with my friends on: achubbygirlsrecipes.blogspot.com


JANKENT Posts: 1,079
12/5/09 6:43 P

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I love Morningstar strips but we can no longer get them in UK. I had marinated Tofu in a ginger, spring onion and soy sauce marinate ,fried until golden brown in a little olive oil and a sweet chili sauce to go with it , a side salad and some cous cous.

MURPHIG Posts: 101
12/5/09 2:13 P

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I'm a huge fan of fajitas - I spray a pan with cooking spray and throw in 2/3 cup Morningstar's "beef" mealstarters, a few onions and pepper slices, chili powder and red pepper flakes. After that, I just microwave a couple of small corn tortillas, spoon in some filling, and then top with salsa and a bit of guacamole.

Seriously delicious...

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DS9KIE's Photo DS9KIE SparkPoints: (0)
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12/4/09 1:51 A

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I made veggie soup in the crock pot tonight and it will be ready tomorrow.

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BUBBEMPNY's Photo BUBBEMPNY Posts: 5,592
12/3/09 4:28 P

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I cooked up a huge pot of diced mixed fresh veggies to separate and freeze. Enough for four meals for DH and myself. One for tonight mixed with whole wheat pasta, another to mix with beans for chili. another to add to either miso or V8 for soup. No plans for the fourth. I'll play that by ear. It took forever to dice up all those veggies. emoticon
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JANKENT Posts: 1,079
12/2/09 4:08 P

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I tried the frozen brussels sprouts tonight .Excellent ! I sprinkled some toasted slivered almonds on and some pine nuts. REALLY tasty.

Edited by: JANKENT at: 12/2/2009 (16:09)
MEGAERA0529's Photo MEGAERA0529 SparkPoints: (0)
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12/2/09 2:34 P

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Hmmm. I'm suddenly feeling rather lazy!

I made the zatarins caribbean rice and then "nuked" some sliced sweet potatoes (with the peel still on in a covered glass dish w/a bit of water). I think mixed the potatos into the rice dish. It's one of my very VERY favorite "fall back" recipes and takes no thought whatsover, tastes delish, and no planning.

Everyone else went to a WHOLE lot more effor than I did last night!

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SJPAPMOM Posts: 527
12/2/09 11:18 A

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thanks for those great recipes!!! i have just discovered a delicious side dish. one package shredded cole slaw, a fennel bulb, an apple, and baby carrots.put in food processer. the Asian dressing is olive oil, vinegar, 1-2 Tb. splenda and half pkt. ranch dressing powder. Optional is adding brocolli florets to processor. this lasts several days in fridge and you can add red peppers almonds and onions if you choose.

Edited by: SJPAPMOM at: 12/2/2009 (11:20)
JANKENT Posts: 1,079
12/2/09 9:06 A

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Try red pepper and sweet potato soup it is rich and warming.
2 red peppers deseeded and chopped
2 sweet potatoes peeled and chopped into chunks
1 onion chopped
1 veg stock cube
2 cloves of garlic
1 carrot peeled and chopped
1.5 pints of water
fry the onion in a little olive oil with the crushed garlic for a few mins on a med heat. Put all veg into pan with the stock cube and water and simmer until soft. Then blitz until smooth. You can add more stock if it is too thick and some curry powder if you want a bit of heat. I love this soup.

Edited by: JANKENT at: 12/2/2009 (10:20)
ELIZABEAST's Photo ELIZABEAST Posts: 120
12/2/09 7:26 A

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We had spaghetti sauce from a jar - Classico Basil - with TVP thrown in, over mixed vegetables. Pretty decent meal that took all of 10 minutes from freezer to table.

I love soups in fall and winter as well. Good suggestions from everyone. Thanks!

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JANKENT Posts: 1,079
12/2/09 6:06 A

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I make a rosti with grated courgette, grated onion and carrot and potato. I cook it on a med heat in a little olive oil and serve with a side salad.

Edited by: JANKENT at: 12/2/2009 (06:07)
MAGDAMORALES's Photo MAGDAMORALES SparkPoints: (0)
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12/2/09 2:35 A

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Skillet white beans, spinach & tomatoes over Linguine
2 tsp olive oil
1 Tablespoon minced garlic
2 cans diced tomatoes with basil, garlic and oregano (do not drain)
1 can any white beans (I use Great Northern or Navy usually)
1 package fresh spinach
6 cups cooked linguine
6 Tablespoons Romano or Parmesan cheese (grated)

i think thats a pretty good idea. I found it on the recipe website



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NFLYNN1811's Photo NFLYNN1811 Posts: 273
12/1/09 10:35 P

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I'm a HUGE fan a vegetarian Boca Burgers (original and bruchetta(spelling?))
I usually eat them both with a 100 calorie bun and a side of microwaved, unfrozen vegetables (broccoli being my favorite!)
I put ketchup on the original, and add onion, lettuce, and tomato if we have any.
I almost always add a little pesto to the bruchetta, and some tomato if we have any.
This meal only adds up to about 250 calories (100 calorie bun, 70 calorie burger, and an extra 80 for the veggies, although it's usually less than that because i use no butter) so it's a good, light dinner if you're trying to cut back.

~Nikki emoticon

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HIGHVELOCITY's Photo HIGHVELOCITY Posts: 749
12/1/09 7:55 P

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Hi everyone! emoticon

I just made a huge pot of Bob's Red Mills Vegi soup mix (it had split peas, yellow peas, lentils, barley, and some dehydrated veggies, but I added more celery, onions and carrots)

It was DELICIOUS!

Sandy

Success comes from consistent excellence and in helping others to achieve their dreams too


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JANKENT Posts: 1,079
12/1/09 7:41 A

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Thanks for that tip. I am going to try some tonight. emoticon as here in Bonnie Scotland it is snowing and i need somethig nice to warm me up.

BBDYLSMOM's Photo BBDYLSMOM Posts: 14
12/1/09 6:14 A

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I forgot to tell you that the sprouts will get crispy. Don't overcook or it might take out the nutrients.

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JANKENT Posts: 1,079
12/1/09 5:56 A

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I must try the frozen brussels sprouts as that sounds great. As I live 11 miles from shops most of my veg are frozen.They are apparently just as good if not better than fresh.

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12/1/09 3:36 A

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I HAVE BROWN RICE WITH FROZEN VEGGIES THAT YOU POP IN THE MICROWAVE AND STEAM WITH BLACK BEANS.



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BBDYLSMOM's Photo BBDYLSMOM Posts: 14
11/30/09 5:34 P

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I did think of a recipe. Brussels Sprouts (I use the frozen ones), drained, then cut in half. Pop them in the oven with some real parm cheese and viola! It's yummy!

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BBDYLSMOM's Photo BBDYLSMOM Posts: 14
11/30/09 5:28 P

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Oh my goodness! Just reading this made me hungry and want to go to the store. My husband and son are meat eaters, but do,on occasion eat "my food." So, it's hard for me to plan sometimes and especially hard to make 2 dinners.
Even though...I can't wait to try some of these recipes.

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GOALIEGRANDMA3's Photo GOALIEGRANDMA3 SparkPoints: (142,585)
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11/29/09 4:26 P

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Of course not....welcome to the "club" emoticon emoticon emoticon

My name is Martha.
My new ticker shows me slow as a bunny and going up and down . I want to level out


"Which we hope ever to do with ease we must first learn to do with diligence."

Samuel Johnson

______



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BUBBEMPNY's Photo BUBBEMPNY Posts: 5,592
11/29/09 4:17 P

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Hi, I'm not a vegetarian but my granddaughter has recently decided to follow this path. I'm interested in helping her to get the proper nutrition. Do you mind if I follow you all along for a while?

Thanks, Iris emoticon

Born in Brooklyn, NY July 21, 1935


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RUNNERGURL61's Photo RUNNERGURL61 Posts: 431
11/24/09 8:43 A

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I made a dinner last night that was a REAL hit! My BF and I love the new Mediterranean Sandwiches from Dominos (fyi - we eat cheese...). So I decided to make my own version.

Sauteed mushroom, roasted red peppers and onions in 1 Tbsp olive oil. Cooked until soft.

Split 4 small loaves (sandwich size) of ciabaltta bread. Covered with slices of LF pepper jack cheese. Toasted in oven until melted a little. Added a sprinkling of feta cheese. Toasted again.

Covered bread with sauteed veggies, fresh tomatoes and they were done!

Served with baked pita chips, salad and hummus. Yummy!

3/25/12 - River City Half Marathon
4/28/12 - Nashville Country Music Marathon
3/3/13 - Seaside Half Marathon (FL)


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GOALIEGRANDMA3's Photo GOALIEGRANDMA3 SparkPoints: (142,585)
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11/23/09 7:55 P

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Jankent you obviously are much more experienced than I at this vegetarian meal planning. I keep mine pretty plain and simple, but always on the look out for new things on such a thread as this one.

You have given me some things to think about

Thanks,

My name is Martha.
My new ticker shows me slow as a bunny and going up and down . I want to level out


"Which we hope ever to do with ease we must first learn to do with diligence."

Samuel Johnson

______



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JANKENT Posts: 1,079
11/23/09 7:51 P

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That sounds wonderful goalie44. I had rice pasts with quorn and chilli sauce with a good helping of sprouted lentils and a side salad sprinkled with hulled hemp seeds.Followed by a banana smoothie and a cup of Barleycup. emoticon

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11/23/09 6:47 P

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I just had a BIG supper of spaghetti squash topped with tomato sauce with some garlic powder in it and 2/3 cup soy crumbles. That with a nice tossed salad with olive oil and broccoli.

Yum Yum emoticon emoticon

My name is Martha.
My new ticker shows me slow as a bunny and going up and down . I want to level out


"Which we hope ever to do with ease we must first learn to do with diligence."

Samuel Johnson

______



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DS9KIE's Photo DS9KIE SparkPoints: (0)
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11/23/09 6:31 P

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Here is a green bean casserole recipe that sounds alot healthier that the usual casserole.
(It's not vegan)

www.diabeticlivingonline.com/recipe/
ve
getables/fresh-green-bean-casserole/R>?sssdmh=dm17.411636&esrc=nwbr21_10&e
ma
il=1545455861




Edited by: DS9KIE at: 11/23/2009 (18:54)
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LILLIKAT Posts: 17
11/23/09 1:58 P

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My fave healthy vegan recipes for the fall are hearty soups with lots of veggies (even if I puree them) and beans. Even my husband loves them. The best is Hearty Brazilian Bean Soup: tinyurl.com/yfsazqq

Another great recipe is Korean Spiced Beans and Rice made with Kidney Beans. It's fat-free with a great sauce that is so simple to make (soy sauce, brown sugar, ketchup, & garlic).

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GOALIEGRANDMA3's Photo GOALIEGRANDMA3 SparkPoints: (142,585)
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11/21/09 9:00 P

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thanks for the suggestion. Mine made with crumbles came out pretty tasty, but I like your combo too. emoticon

My name is Martha.
My new ticker shows me slow as a bunny and going up and down . I want to level out


"Which we hope ever to do with ease we must first learn to do with diligence."

Samuel Johnson

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CHARLEYGIRL4 Posts: 22
11/21/09 8:30 P

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Goalie, I've never added soy crumbles but we make stuffed peppers often and it would be easy to add the crumbles to the mix. Cooked brown rice, black beans and spicy Mexican-style canned tomatoes. Fill raw peppers and bake 45-60 mins depending on size of peppers...I like big, red ones when they're fresh from the garden!

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CD636293 Posts: 3,781
11/21/09 4:16 P

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11/21/09 1:59 P

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thanks....but that ias what I have a whole bag of, and so far I like it

i will have to look for your suggestion and perhaps try that out when my Morningstar crumbles are used up.

My name is Martha.
My new ticker shows me slow as a bunny and going up and down . I want to level out


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IMVEGAN's Photo IMVEGAN Posts: 2,961
11/21/09 1:45 P

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Goalie, Just warm the crumbles and add them to your stuffing mix. If you want a beefier (is that a word?) flavor you could soak them in a little warmed beef (I use vegan "beef" flavor) stock. They will absorb some of the flavor.



Edited by: IMVEGAN at: 11/21/2009 (13:50)
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11/21/09 1:22 P

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Does anybody here know how to fix stuffed peppers using soy crumbles? I doubt I would need to cook the soy as long as I used to do hamburger :( . I'm thinking to cook the pepper first by itsefl, let it cool down enough to add the crumbles, and then finish cooking it.

Any suggestions so very welcome.

martha emoticon

My name is Martha.
My new ticker shows me slow as a bunny and going up and down . I want to level out


"Which we hope ever to do with ease we must first learn to do with diligence."

Samuel Johnson

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JANKENT Posts: 1,079
11/20/09 5:27 A

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Thanks for recipe IMVAGAN it does sound delicious. If I can get some kale I will most definitely try it. I am into pumpkin soup at the moment as they are in season and am freezing what I don't eat.

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11/19/09 5:11 P

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IMVEGAN's Photo IMVEGAN Posts: 2,961
11/19/09 11:40 A

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I have a super recipe for kale. (I used curly kale) I have not ever cooked kale in my life but I saw an episode of "America's Test Kitchen" a few weeks ago. They had a recipe for Hearty Tuscan Bean Stew with Kale. I made a vegan version. (See my notes below) It was sooooo good. I highly recommend it. This makes a huge pot. When I entered the recipe I made it have 14 servings (1Cup) Each serving has only 134 calories, 1 gm fat, 9 gm fiber and 8 gm protein. I served it with a huge chunk of stone ground multi- grain bread.

From Americas Test Kitchen website
Vegetarian Hearty Tuscan Bean Stew
from the Episode: Soups of the Day

We prefer the creamier texture of beans soaked overnight for this recipe. If you're short on time, quick-soak them: Place the rinsed beans in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with step 2. For a more substantial dish, serve the stew over toasted bread.

Serves 8
Table salt
1 pound dried cannellini beans (about 2 cups), rinsed and picked over (I couldn't find these. I used navy beans)
1/2 ounce dried porcini mushrooms (I used regular)
4 1/2 cups water
1 tablespoon extra virgin olive oil plus extra for drizzling (I sauteed my onion and carrots in some of the veggie broth. I never add oil when I cook)
1 large onion , chopped medium (about 1 1/2 cups)
2 medium carrots , peeled and cut into 1/2-inch pieces (about 1 cup)
2 medium ribs celery , cut into 1/2-inch pieces (about 1 cup)
8 medium garlic cloves , peeled and crushed
3 cups vegetable broth
2 medium bay leaves
1 (15-ounce) can diced tomatoes , drained and rinsed
1 medium bunch kale or collard greens (about 1 pound), stems trimmed, leaves chopped into 1-inch pieces) about 8 cups loosely packed
1 sprig fresh rosemary
Ground black pepper
Grated Parmesan cheese , for serving (did not use the cheese)


1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak, at room temperature, for at least 8 and up to 24 hours. Drain and rinse well.

2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Place mushrooms and 1/2 cup water in small microwave-safe bowl and cover with plastic wrap. Cut several steam vents in plastic with paring knife and microwave on high power, 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince. Strain liquid through fine-mesh strainer lined with paper towels into medium bowl. Set mushrooms and liquid aside.

3. Heat oil in large Dutch oven over medium heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in remaining 4 cups water, broth, bay leaves, soaked beans, and reserved mushrooms and cooking liquid. Increase heat to high and bring stew to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.

4. Remove pot from oven and stir in tomatoes and greens. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.

5. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig; season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve, sprinkled with Parmesan cheese and lightly drizzled with olive oil. (Save yourself the calories and fat and do not do this)




Step-by-Step: Keys to Tender, Flavorful Beans

SALTWATER SOAK
Soaking the beans in salt water overnight helps them cook up creamy, with tender skins.
2. LOW-TEMPERATURE OVEN
Cooking the beans at a near-simmer in a 250-degree oven leads to fewer exploded beans in the finished stew.

3. WAIT TO ADD TOMATOES
The acid in tomatoes can interfere with the beans’ tender texture. Add them toward the end of cooking, after the beans have already softened.

www.americastestkitchen.com/recipe.a
sp
?recipeids=4875&iSeason=9


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DS9KIE's Photo DS9KIE SparkPoints: (0)
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11/19/09 11:33 A

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I put kale in my stir fry.

I also steam with other veggies.

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THE SALAD IS THE MAIN DISH


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CD4535683 Posts: 1,074
11/19/09 11:09 A

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Does anyone have nay good tips for a dinner with Kale?

JANKENT Posts: 1,079
11/19/09 7:54 A

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Just making adzuki bean bake topped with sweet potatoes,ready for tonights dinner.

LISOFBY Posts: 13
11/19/09 3:47 A

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i'm making stuffed vine leaves "dolmades" and a few stuffed peppers in the pot too, for my husband and daughter. i think i may have an omelette and some of the greens though rather.

JANKENT Posts: 1,079
11/19/09 3:34 A

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Sounds good to me I must get a crockpot as my other one broke. emoticon

LALAOWL's Photo LALAOWL Posts: 31
11/18/09 11:32 P

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vegan chili made in my crockpot...or veggie soup made in the crockpot...or gumbo [crockpot lol]....I love my crockpot! :P

CD4535683 Posts: 1,074
11/18/09 3:15 P

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Lentil Soup is what I had last night!. Lentils and loads of veggies!

JANKENT Posts: 1,079
11/17/09 5:27 P

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Sounds wonderful so where is the recipe to be found ? I would love to try this. I had nut roast with vegetarian stuffing balls and steamed broccoli tonight with veg gravy. Followed by a couple of raw chocolate pieces and barley cup.

IMVEGAN's Photo IMVEGAN Posts: 2,961
11/17/09 3:20 P

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I made a lentil and brown rice mujadara with out the added oil for supper last night. I serve it with a whole wheat pita and Lebanese (fat free) Ensalada. So yummy.

I also make a mean Vegan pizza. Pizza is so good when you leave off the cheese altogether and so low in calories and fat. Try it once and you will be hooked!

Edited by: IMVEGAN at: 11/17/2009 (15:24)
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JANKENT Posts: 1,079
11/16/09 7:31 P

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I LOVE chickpeas and always have some sprouting on my windowsill. Trouble is I want to eat them just as soon as I see those little sprouts appear. I eat a lot of sprouted seeds and always throw a handful into a stew just before serving to preserve the goodness as cooking them destroys the enzymes so I am told.

BREQUIE's Photo BREQUIE Posts: 90
11/16/09 5:40 P

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Chick peas stew with brown rice
emoticon

"It is what you make of it"


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JANKENT Posts: 1,079
11/16/09 5:23 A

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That sounds great! I had Braised marinated Tofu with a baked sweet potato and steamed veg with a miso sauce. Real comfort food. I will try the site you recommend.

CD4535683 Posts: 1,074
11/15/09 6:54 P

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Here is a great site with awesome recipes

www.terryskitchen.net/clean-food/


Last night's dinner for me was Rutabaga's, Spaghetti Squash and Lentils!!!

AFM-SPARK's Photo AFM-SPARK Posts: 706
11/14/09 6:19 P

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I had pumpkin ravioli w/ parm cheese also zucchini with chic peas in a little bit of tomato sauce.

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Tomorrow's just your future yesterday.
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Identity is never static, always in the making and never made.
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JANKENT Posts: 1,079
11/14/09 1:39 P

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Pumpkin soup(homemade)with a good spoonful of tofuti creamy spread and eaten with a nice slice of homemade oaten bread. Sheer bliss.

LISOFBY Posts: 13
11/12/09 4:02 A

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hello, today i cooked some w/meal pasta,drained and rinsed it, then tossed in some frozen corn peas and capsicum from a freezer bag. i added some parsley and spring onions and walnuts, mayo, salad dressing, you could keep that in fridge for at least a couple days ... i served mine on shredded lettuce and fresh spinach, with avocado. yummy. i forgot to add soya beans, which would have made it perfect. tonight i will have some more with feta or romano too. if you make abit of extra pasta when you cook dinner you could adapt it differently, by adding different bits ie cahews or almonds, a curry mayonaise with sultanas or eggs, or avs and fetas /cottage cheese /or chili garlic romano. but you could get away with prepping a basic pasta, starting on night you cook.(the w/ meal spirals took 10 mins to cook- so won't make heated kitchen) for two -3 days meals. cold pasta is lower in g.i. than hot too. the salad i would keep (as in lettuces and or cabbage) separate to avoid wilting. xxx



BLUEANNIEDOG's Photo BLUEANNIEDOG Posts: 337
11/11/09 3:16 P

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Salad Sampler - 2 - 4 different salads I make from Vegan Planet or Mediterranean Vegan Kitchen. Choose those with beans, tofu, nuts, or seeds. Very popular with my husband and mother.


Never give up.


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PAMMIETAJ Posts: 114
11/10/09 3:04 P

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Fresco style bean burrito and tostada from TacoB. It's my favorite fast food and I'm glad I can fit it into my plan today.

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that is something,
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LISOFBY Posts: 13
11/9/09 11:21 P

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i adapted st8ceee's idea with "jaipur veg", i added some organic soybeans i had from my freezer, and heated it. then i put some spring onions and just as much volume in salad mix of baby spinach, kohl rabi or raddichio, and a couple other lettuce types. i topped the soybeans (which i had rolled in jaipur residue, inside foil pack) in spring onion. i feel sated. i think it is very low starch and good protein, greens for lunch.

GIRLJANE's Photo GIRLJANE Posts: 17
11/9/09 8:28 P

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"Vegan Lunch Box" by Jennifer McCann has a chapter on main dishes that is great. All her recipes are kid-friendly too--my 3 year old loves the black bean tamales! Yesterday I made her chili con "carne", it was so awesome on a cold wet day (like everyday here in the Pacific Northwest!)

ST8CEEE Posts: 5
11/2/09 5:35 P

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great idea. what do you put in the tacos and what kind if shell or tortilla?

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ST8CEEE Posts: 5
11/2/09 5:30 P

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The lentil one is great and i stretch it into two meals by adding 1 cup no salt added garbanzo beans and any leftover veggies, a cup or so, or frozen. then split in half. yum dinner tonight and lunch tomorrow! and less salt.

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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (120)
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11/2/09 11:34 A

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OMG I tried something off the shelf from my local health food store. It has no preservatives and is 100% natural. It is Kitchen's of India, Palak Paneer. This is one of my favorite Indian dishes, in English it is Spinach with Cottage Cheese and Sauce.

The box says 2.5 servings but it is only 1/2 cup servings so I ate the whole package myself with 3/4 basmati rice. My calories for the whole meal came to 575 calories. It was just as good as if I had ordered it in an Indian Restaurant but the box was only $3.19. What a bargain of a really nice meal.

PS: It was a just a little salty for me (but not enough to ruin the dish) so the next time I make this I will not be salting the rice as it cooks to compensate.



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EILAROSE1's Photo EILAROSE1 SparkPoints: (0)
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11/2/09 5:18 A

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Stuffed Peppers,with rice,mushrooms,broccoli

No weapon formed against me shall prosper


I know that when I'm happy in my own backyard I will be happy wherever I go

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ENVIROCHEMIST's Photo ENVIROCHEMIST Posts: 1,299
11/1/09 6:57 P

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I'm making a variation of my stir-fry tonight: mushrooms, broccoli, carrots, spinach, fresh corn (italian dressing, salt, pepper, garlic powder), all tossed w/2oz whole grain angel hair pasta instead of beans.

Getting crative because I forgot to buy asparagus yesterday. And the pasta just sounds good. LOL!

~~~~~~~~~~~~~~~~~
Stephanie

“Nobody can go back and start a new beginning, but anyone can start today and make a new ending.” ~ Maria Robinson


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GOALIEGRANDMA3's Photo GOALIEGRANDMA3 SparkPoints: (142,585)
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11/1/09 6:04 P

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I'm not much for fixing complicated recipes. My meals are pretty simple. tonight I am having couscous, black beans, LOTS of veggies ( peppers, celery, mushrooms, onion, squash) baked in the oven with olive oil and Mrs. Dash, arnolds sandwich thin, and mart balance buttery spread with flax oil.

My name is Martha.
My new ticker shows me slow as a bunny and going up and down . I want to level out


"Which we hope ever to do with ease we must first learn to do with diligence."

Samuel Johnson

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DDKILBURN Posts: 2
11/1/09 11:31 A

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Just starting out on Spark, talk with you all when I figure it all out

Edited by: DDKILBURN at: 11/1/2009 (11:41)
LISOFBY Posts: 13
11/1/09 9:40 A

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gemgoddess, that recipe i will try! sounds nice and low cal and a meal! no gluten thankyou all. those blackbeans and rice sound good, probly can't get them in oz!

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11/1/09 9:03 A

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that last post sounds really yummy.

In fact, many of them do.

My name is Martha.
My new ticker shows me slow as a bunny and going up and down . I want to level out


"Which we hope ever to do with ease we must first learn to do with diligence."

Samuel Johnson

______



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ENVIROCHEMIST's Photo ENVIROCHEMIST Posts: 1,299
10/31/09 9:36 P

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Several times a week, I stir fry about 12 talks of asparagus (cut up) and two handfuls of slices mushrooms in a few tablespoons of italian dressing (I like Marie's italian vinagrette), add pepper, sea salt, garlic. Sometimes I throw in broccoli florets too.

After the mushrooms begin to release their juices, I add half a can of navy beans, more salt/pepper/garlic powder. Then at the very end, I toss in a few cups of fresh spinach leaves, and barely let the spinach wilt (just enough to be mixed in well). SO good. The mushrooms and spinach continue to release juices as this is cooling, and if you added enough spices it turns into a WONDERFUL brown gravy.



~~~~~~~~~~~~~~~~~
Stephanie

“Nobody can go back and start a new beginning, but anyone can start today and make a new ending.” ~ Maria Robinson


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RED331 Posts: 20
10/29/09 10:26 A

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zucchini and black bean quesadilla

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KMF134's Photo KMF134 Posts: 65
10/28/09 8:10 P

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Tonight I had a vegetarian chili that I found on sparkrecipes. It was REALLY good.


Edited by: KMF134 at: 11/2/2009 (14:04)
It's getting better all the time!

"If slaughter houses had glass walls everyone would be a vegetarian." ~Paul McCartney



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EILAROSE1's Photo EILAROSE1 SparkPoints: (0)
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10/28/09 8:40 A

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Black Beans and brown rice

No weapon formed against me shall prosper


I know that when I'm happy in my own backyard I will be happy wherever I go

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