A food memoir of weight loss, family recipes, digital cookbook and nutrition information for family and friends
The link – https://www.vegetariantimes.com/vegan-vegetarian-recipes/best-vegetarian-enchiladas-recipes/
This post is another in my sporadic electronic sticky note series. I’ll post links to webpages with recipes I want to try making some day. I typically make Butternut Squash Enchilada Casserole when in the mood for veggie enchiladas. It’s the only vegetarian enchilada recipe I make.
My world famous Eddie’s Carrot Sheet Cake remains the only dessert I make.
I’m sensing a pattern here.
Attention readers: I take no credit for these recipes and I do not get compensated for highlighting this or any other blogger’s work on my site. This is another Giant Electronic Sticky Note that serves as a reminder to try these recipes because I love lentils.
Here’s the link: https://thefirstmess.com/2021/10/08/lentil-recipes/
Laura Wright is a vegan cookbook author and blogger based in the Niagara region of southern Ontario, Canada. She just posted a link to 25+ of her lentil recipes which can be accessed at https://thefirstmess.com/. I have linked to Laura’s earlier collections 25 Vegan Soup Recipes – the First Mess and 25 Vegan Chickpea Recipes – The First Mess. Oops I almost forgot about 20 Sweet Potato Recipes – The First Mess too.
I’m at the age where I need more Giant Electronic Sticky Notes to remember stuff. I need reminders and other mental prompts to tell me I own Laura’s cookbook and need to fix some of her recipes. This post makes four Giant Electronic Sticky Note reminders to myself to expand my vegan and vegetarian meals beyond my world famous Wheat Germ Veggie Burgers.
Which reminds me. I should post my latest Chickpea and Sweet Potato Stew experiment. (If my chickpea stew is not a link that means I’ve not posted it yet).
Spice Blend for Veggie Burritos
2 tsp chili powder – 1 tsp cumin – 1 tsp smoked paprika – 1/2 tsp coriander 1/2 tsp cayenne pepper 1 tsp garlic powder
Chickpea and Broccoli Burrito — https://www.badmanners.com/recipes/roasted-chickpea-and-broccoli-burrito
This blend of spices is literally stolen from the chefs at https://www.badmanners.com/. The last time I took a theme on a spice blend the author tracked me down and threatened something close to legal action if I didn’t give her credit and a link to her website. So this time around I’m giving credit AND three links. I’m also not going to write down any instructions for making a roasted vegetable and chickpea filling for burritos. I suggest you go to the original recipe at https://www.badmanners.com/recipes/roasted-chickpea-and-broccoli-burrito if you need detailed instructions.
My Tips, Hints, and not too Secret Secrets
A really good tortilla makes all the difference. But today I’m going to wrap this filling in a Greek style whole wheat pita for lunch. I tend to roast vegetables for at least 40 minutes with a good stir midway through to prevent sticking. You can also add more olive oil at this point too. I hope I have a lime in the fridge. The last time I made this filling The Boss used it as a topping for a Taco Salad. She liked it. I hope she was telling the truth because when you cook up a pound of dried chickpeas it is a LOT of chickpeas. One cup dried will produce between 6 and 7 cups of beans. I used about 4 cups for today’s mix. The other 3 cups went into a Chickpea and Sweet Potato Stew.
I used some metal pie pans as roasting pans because I didn’t want to use the big pan which is a pain in the ass to clean because of its size. Preheat your pan(s) before roasting. I leave the mixing bowl uncleaned and use it again once the veggies are roasted and done. Let the mixture cool for a bit, toss everything back into this bowl, mix well again to capture the spices that have stuck to the bowl and then adjust your seasonings.
Postscript
No lime. I used lemon instead.
I wasn’t kidding about using pie pans.
From the language comments the country of origin appears to be Greece. This dish is absolutely brilliant (but try to find tomatoes like this in the US). I love the chef using the tops for bottoms. AND…wait for the cat.
Have you ever roasted frozen vegetables? Me neither. But a quick referral to Dr. Google offers up recipes and instructions for this time and money saving technique. Maybe this method actually works (because everything you read on the internet is TRUTH). So a few weeks ago during a Pandemic Pantry shopping trip I picked up a few one pound bags of frozen cauliflower ( a buck a bag). I also bought a small jar of minced garlic which I promised my younger self I would never use because fresh is better until I used some at my son’s house. Hmmm…..
Here’s the original Roasted Cauliflower with Parmesan post from several years ago. Here’s what’s in the oven right now:
One package frozen cauliflower (32 ounces)
Extra virgin olive oil
Minced garlic
Dried thyme
Parmesan Cheese
Salt and black pepper
TIPS – The amount of garlic is personal preference and dependent upon how garlicky you like your food and the number of guests at the table. Same for the cheese but you can never have too much cheese or garlic. This dish is not vegan but if you must, leave out the cheese. Don’t forget the shake and/or stir part because when you use minced garlic it can and will burn.
Lessons learned – minced garlic DOES burn but despite appearances did not taste burned at all. Also, one pound of frozen cauliflower is not a lot of cauliflower.
Unfortunately this dish is also Not Tiny Taste Tester Approved. She was not present for my roasted frozen vegetable experiment.
“Is a Collie Flower a dog?”
1. Eat at least three servings per day of beans, tofu, tempeh, soy milk, veggie meats, peanuts or peanut butter.
2. Consume a wide variety of fruits and vegetables, including leafy greens and dark orange vegetables plus good sources of vitamin C like peppers, citrus fruit, and strawberries.
3. Get most of your fat from healthy sources, like nuts and nut butters, avocados, seeds, and moderate amounts of oils. Be sure to eat a good source of the essential omega-3 fat ALA found in flaxseed, hempseed, canola oil, and walnuts.
4. Eat three cups of calcium-rich foods every day including fortified plant milks, fortified juices, tofu made with calcium sulfate, and cooked kale, collards, bok choy, or turnip greens (double the amount of greens if you eat raw greens instead of cooked).
5. Don’t shun supplements. All vegans need vitamin B12 from supplements or fortified foods. Most also need a supplement of vitamin D, at least during the winter months. You may wish to consider vegan DHA and EPA supplements. If you don’t regularly use iodized salt, it’s prudent to take an iodine supplement. Vegan.com maintains a supplements page that provides current and helpful information for all these nutrients.
Vegan Nutrition Guide, by Virginia Messina MPH, RD — https://www.vegan.com/nutrition/
These guidelines are very good ones to follow even if you’re not vegan. Here’s the link to Messina’s website https://www.theveganrd.com/.
Asian
6% Vegetarians (not including vegans)
6% Vegetarians (including vegans)
<1% Vegans
59% Eats vegetarian meals including vegan sometimes or always when eating out
23% Eats vegans meals sometimes or always when eating out
Most important when making food choices: taste (55%); cost (40%); personal health (36%)HOW MANY BLACKS, LATINOS, AND ASIANS ARE VEGAN AND VEGETARIAN IN THE USA? — https://www.vrg.org/blog/2020/12/17/how-many-blacks-latinos-and-asians-are-vegan-and-vegetarian/
Total
3% Vegetarians (not including vegans)
6% Vegetarians (including vegans)
3% Vegans
54% Eats vegetarian meals including vegan sometimes or always when eating out
24% Eats vegan meals sometimes or always when eating out
The Vegetarian Resource Group national Harris Poll. See: https://www.vrg.org/blog/2020/08/07/how-many-adults-in-the-u-s-are-vegan-how-many-adults-eat-vegetarian-when-eating-out-asks-the-vegetarian-resource-group-in-a-national-poll/
See the full article for survey results on other ethnic groups. Sorry. Asian guy just interested in other Asian’s dietary habits.
Updated 12.26.20 for Political Affiliation
Fifty-six percent of Democrats, 53% of Republicans, and 54% of Independents always or sometimes eat vegetarian meals. With the seeming great divide in the country by political leanings, perhaps we’re really much more alike than different when it comes to food. So maybe here is some common ground. The type of location you live in may have a little more of an impact, with 28% of urban dwellers being more likely to say they sometimes or always consume vegan meals when eating out, compared to only 20% of rural individuals. Yet there is not as much difference as people might expect.
HOW MANY ADULTS IN THE U.S. ARE VEGAN? HOW MANY ADULTS EAT VEGETARIAN WHEN EATING OUT? — https://www.vrg.org/journal/vj2020issue4/2020_issue4_poll_results.php
The company launched the plant-based Big Vegan TS burger in Germany in May 2019, and started testing the “P.L.T”—a plant, lettuce, and tomato sandwich with a patty made by Beyond Meat—in Canada later in the year. Competitors already have plant-based burgers in the market, including Burger King, which tested the Impossible Whopper in April 2019, and rolled it out nationwide in August.
What we know about McDonald’s new “McPlant” plant-based burger — https://www.fastcompany.com/90573484/what-we-know-about-mcdonalds-new-mcplant-plant-based-burger?partner=rss&utm_source=feedburner&utm_medium=feed&utm_campaign=feedburner+fastcompany&utm_content=feedburner
Remember in the end it’s still fast food.
“How did you make this?”
When this question is asked at the table I tend to ramble on about the types of oils and other ingredients in the dish. Over time I’ve come to understand that our guests don’t want to know what’s in the dish but rather how did I make this?
It’s a clear sign I need to write it down. So I did.
This recipe is NOT Tiny Taste Tester Approved.
Yet.
Plant-Based Diet Linked to Lower Heart Failure Risk
The study was published in the April 30 issue of the Journal of the American College of Cardiology. Researchers followed more than 16,000 adults (mean age, 64 years) with no known coronary heart disease (CHD) or HF at baseline, comparing those who adhered to a plant-based diet with those who consumed a Southern diet, consisting of more fried and processed foods and sweetened drinks. They found that the plant-based diet was associated with a 41% lower risk for incident HF with the highest vs lowest adherence, while the Southern diet was associated with a 71% higher risk for HF with higher vs lower adherence, after adjustment for potential demographic, lifestyle, and medical confounders.
Plant-Based Diets Help Reduce Kidney Disease Risk Long Term
A diet that favors plant-based foods, as well as a completely vegetarian diet, modestly reduces the long-term risk of chronic kidney disease (CKD) in the general population provided individuals are not overweight or obese to begin with, a new community-based cohort study indicates.
Reminder:
I am not a vegan.
garyskitchen.net 