Vegan - Rosh Hashanah

Pesto. Most people will not notice that you are replacing the Reggiano Parmigiano  with a vegan cheese substitute but as I said that's most people.

Pesto is a gift to the lazy chef as you are blending rather than cooking, yippee. 

If you have any garden space grow your basil. If you are like me and used to buy it at the supermarket, forget it for 3 days only to discover it has turned black and you've wasted $3.99, then repeated it throughout the summer until you get to the point that you could have dined at Lutece for the money you've wasted, you need to grow your own. Its fool proof and neither deer nor woodchucks eat it! Buy a pot for a few dollars, plunk it in the ground and experience the joy of a city kid's version of farming! It grows so fast you will be begging friends on MOL to take some. My friend makes Pesto and freezes it for the winter.

Basically put one  or all of these nuts in a blender: almonds, walnuts, or pignolias. Experiment with the amount. Try 1/4 cup.  Whip to a powder. You may like more nuts for the texture and to soften the taste of fresh basil

Garlic, if you don't mind turning the oven on you can roast the garlic first but you can use raw garlic. I've made it without garlic. 

Add a bunch of basil blend.  Maybe about 2 cups. Add  a  little olive oil at this point of its not blending well. You may go up to  1/2 cup olive oil and you may add more to blend the faux grated cheese. Maybe up to a cup depending if you like it thick and creamy or fluid and drizzly.

You can add crushed red pepper if you like a bit of heat. I do.

Now the vegan part, the cheese. !/2 cup or more. Go crazy. I've used Go Veggie. Find it in Shoprite West Orange. Sometimes they are out of it so plan ahead. Its in the produce section. When I want to stock up I often order a few online. There are other brands online so experiment.

But at Whole Foods they have a wedge of vegan Parmesan that you can grate or eat while you are cooking leaving almost nothing left to grate, so maybe buy extra.

A word on pasta. If you are doing all of this for your health of course there are whole wheat pastas, brown rice pastas and the like. I throw caution to the wind and buy the good old fashioned wicked white flour pasta. Actually I didn't grow up with the word pasta, it was simply spaghetti or macaroni. There I said it!

I'm sure you'll find more accurate and better recipes online but if you can't be online without hanging out on MOL, I've given you a recipe so that you can stay on the forum and then rush back to Soapbox All Politics.





I’m not vegan (vegetarian/pescatarian) but often don’t want to eat cheese so when I make pesto most of the time I just use additional nuts like cashews or almonds because they create a texture similar to how the parm works. I’m not opposed to vegan cheeses but sometimes there is a lot of filler and starch. A little nutritional yeast will also give a cheesy flavor. (It works really well on lentil or chick pea pasta which is also higher in protein.)


shh said:

I’m not vegan (vegetarian/pescatarian) but often don’t want to eat cheese so when I make pesto most of the time I just use additional nuts like cashews or almonds because they create a texture similar to how the parm works. I’m not opposed to vegan cheeses but sometimes there is a lot of filler and starch. A little nutritional yeast will also give a cheesy flavor. (It works really well on lentil or chick pea pasta which is also higher in protein.)

 Nuts and seeds are superfoods. Much healthier than commercial vegan cheeses. And nutritional yeast is also a healthy choice.

https://www.drfuhrman.com/get-started/eat-to-live-blog/141/nuts-and-seeds-help-keep-disease-away

https://www.drfuhrman.com/get-started/eat-to-live-blog/168/the-attack-against-nuts-and-seeds-getting-nuttier-all-the-time


shh said:

I’m not vegan (vegetarian/pescatarian) but often don’t want to eat cheese so when I make pesto most of the time I just use additional nuts like cashews or almonds because they create a texture similar to how the parm works. I’m not opposed to vegan cheeses but sometimes there is a lot of filler and starch. A little nutritional yeast will also give a cheesy flavor. (It works really well on lentil or chick pea pasta which is also higher in protein.)

 Thanks, and I'm finding a few recipes to make vegan cheese. Actually the Go Veggie brand that I was using seems to have changed its recipe. You might want to give a try to the Daiya brand. I liked the idea that I could grate it right before using it. Daiya sold at Whole Foods has an elaborate array of cheese products and other vegan supplements that you can also find online.

 I may try your idea. I used to buy nutritional yeast used in quite a few recipes. I did consider when I started this thread that people might just want to find alternatives to dairy or meat or fish, whatever. My idea is a little substitution here a little trial there makes a difference!


On a similar note, about baked goods.

If you are trying to go vegan or stay vegan, a common downfall may be cake. The above recipe looks wonderful, but if you are not about to turn on the oven but yearning for cake, finding ready made vegan options can be challenging. 

I expected more options from Trader Joe's but only found Banana Bread with Walnuts. While Trader Joe's and Shoprite have many ice cream alternatives, they let me down when it comes to cake. Maybe there is a business opportunity here. When I'm desperate, I bake. I'll post a couple of recipes.

Milk alternatives, yogurt options, (Silk is a great one) and cheese options (getting better lately) but limitations on cake! I don't get to Whole Foods often and rarely get to Kings so if someone sees opportunities there please post. 


Chatting with another shopper yesterday, it's really hard if you have reasons to be gluten-free or to watch for allergens of any kind. One of my go-tos, he can't have because of a common flavouring agent, one that he loves would kill me. The shop assistant helping us has had to use her epipens 6 times this year; she didn't know she had allergies until a year or two ago. 

One place I like to buy treats from lets their staff take turns to make the protein balls and paleo slices. Each will make their own version of the basic recipe depending on what they have on hand and the mood they're in...no notices anywhere anytime that any ingredients have changed. (Luckily this is not in your area) I can't shop there again, it's not safe.


Sorry you have such challenges. 



LiveKindly


https://www.livekindly.co

Worh checking this site. Lots of vegan news, recipes, new products and fashion.


OK, so sandwiches. If you are crazy about mayo, did you know there are vegan options?  For years I have used Vegenaise, OK the name is not much but it is a worthy alternative. I've tried it on folks who are serious about their mayo and they loved it.. Still I had to hunt for it and it is never in the mayo aisle but in a refrigerated section often with dairy.  I believe Shoprite in West Orange carries it.

But finally after years of odd looks when I asked where it was located, bingo, Hellman's put out a vegan mayo right with the other mayonnaise and salad dressings. Victory!

I'm trying it now and not sure if I like it as well as Vegenaise, which comes in a wide range, but compare for yourself and tell us what you think.


Here's a very lazy easy high protein vegan sweet. 

Thick slice of firm cold tofu, cover with raw walnut pieces, then drizzle agave on top to sweeten. About 20 grams of protein. You can sprinkle with raisins or cinnamon or my favorite fresh ground nutmeg.

Leaves you with one bowl and a spoon to wash. 


I don't eat soy and dislike eggs, so it's a challenge to me to find a good egg-free, soy-free, good-tasting mayonnaise. I love "Just Mayo" but I simply cannot find it in local stores anymore. It's the closest to "real" mayo that I have found.


marylago said:

I don't eat soy and dislike eggs, so it's a challenge to me to find a good egg-free, soy-free, good-tasting mayonnaise. I love "Just Mayo" but I simply cannot find it in local stores anymore. It's the closest to "real" mayo that I have found.

 Seems like it was recalled and might not be available but when I'm stuck for something a search online. Things get discontinued and if I'm determined to have it, I usually find it in cyber space.


So many different ways to make 'porridge', so many options instead of oats, mammal milk, sugar... 

https://www.theguardian.com/food/2019/oct/03/super-bowl-eight-delicious-porridge-without-using-oats


joanne said:

So many different ways to make 'porridge', so many options instead of oats, mammal milk, sugar... 

https://www.theguardian.com/food/2019/oct/03/super-bowl-eight-delicious-porridge-without-using-oats

 Porridge. Now that is a very fairytale word!


This very yummy allergy-friendly recipe for Dutch pancakes includes recommendations for dairy and egg replacements. (Ignore the note that says not to replace the eggs; it’s later contradicted and I’ve seen comments that indicate vegan families have really enjoyed it once they found what works for them) Just be wary about making your mix too wet.

https://www.kidswithfoodallergies.org/page/recipe-page.aspx?recid=1711&name=Dutch%20Baby%20Pancakes%20with%20Rice%20Flour


Easy Cornish pasties. This recipe is for 2 pasties.

 8oz shortcrust pastry

1lb potatoes, cut into pieces 

2medium onion, chopped

2 medium carrots, chopped

2tbspns dry TVP mince, reconstituted (I've used fine chopped mushroom/or fine chopped eggplant, both sauté instead of TVP)

Salt, pepper

Garlic salt optional

Roll out pastry to 1/4 inch thick and cut into two rounds using a saucer. Cook potatoes, onions, carrots until soft. Drain and add TVP mince. Stir and mash together well, adding salt, pepper and a little garlic salt if you're using it. (I like chunky filling not mashed so I chop everything into tiny dice and just mix well)

Place half the mixture onto each pastry circle. Moisten the edges with water, fold the pastry over and press the edges together. (You could try for the traditional wavy pattern) if you want to, glaze with a little honey and citrus juice or cider or even flat beer. (A very little, you don't want soggy pastry) or use barley malt syrup for the glaze. 

Bake in a hot oven for 25 minutes. 


Pumpkin and lentil kibbe - yum. I've used golden sweet potato (kumara) instead of pumpkin, and non-dairy yoghurt/non-dairy feta, and it's still delicious. The 'rounds' are fat oval rissoles.

https://ohmyveggies.com/lentil-kibbeh/


Baked apples stuffed with red bean paste

(Serves 6)

6 medium apples

Red bean paste, enough for 15 tbspn - I'd use canned.

Cut a 1/2inch slice horizontally off the top of each Apple - keep to use as a lid. Core the apples, leaving a wall at least 1/3 inch thick all around and at the base. Fill 2/3 of the cavity with red bean paste and close with the apple lid; secure with a toothpick. 

Fill a roasting pan with 2 inches of water. Preheat oven to 375 degreesF. Stand the apples in the water, place the pan in your oven and bake for 30 mins.


Good information on plant based meat or cell grown meat. I just found The Good Food Institute which brings together scientists and  investors. I'll post a few links to sites in bits and pieces as I'm struggling to keep two windows open.

The Good Food Institute.

http://www.gfi.org/


The Good Food Institute Works with "start up and established companies." They "connect food scientitsts, students, and non profit sectors."

They work with grant making institutions, government agencies, and corporation, educating them about global health and climate change concerns.

They work with restaurants, food service industries and stores to make meat alternatives readily available.

They  hold a conference which brings together  entrepreneurs, scientists, investors and government agencies to work towards these goals.



While it is obvious that fruits and vegetables are a major component to a vegan diet, its fun when a favorite one pops up. I discovered Thomcord grapes! No seeds and it is like eating bubbles of Welch's grape jelly.

Another nice discovery was a dressing that I found. Warning for vegans who avoid honey I just discovered it in this dressing but I still think its an interesting topping so here's my quick easy tasty salad.

Romaine, chopped tomato, and cut up pieces of Anjou pears or apples topped with Trader Joe's Balsamic vinegar and fig dressing. I used to use packages of power greens or other salad mixes but the ones in cellophane can get watery and go bad before you get to use them so, as unexciting as it may be I started buying hearts of romaine lettuce. I do have better luck with the ones in the plastic tubs but trying to cut back on plastic if there is another option.




So, it is national Taco Day, and I am stepping into this vegan discussion to pass along some knowledge I gained.  Taco Bell has a number of Vegan options, including getting their Double Decker Taco with Black Beans and guacamole instead of beef and cheese.

https://chooseveg.com/blog/mfas-guide-to-eating-vegan-at-taco-bell/

The restaurant website even has a handy guide how to order their menu items for vegan delight:

https://www.tacobell.com/how-to-eat-vegan



mrincredible said:

So, it is national Taco Day, and I am stepping into this vegan discussion to pass along some knowledge I gained.  Taco Bell has a number of Vegan options, including getting their Double Decker Taco with Black Beans and guacamole instead of beef and cheese.

https://chooseveg.com/blog/mfas-guide-to-eating-vegan-at-taco-bell/

The restaurant website even has a handy guide how to order their menu items for vegan delight:

https://www.tacobell.com/how-to-eat-vegan

 Thank you! And as one of your posters reminded you on your thread it is National Vodka Day. 

Here's my recipe for a drink I created. A Bug's Bunny. Vodka and Trader Joe's Carrot and Turmeric juice. It has lemon juice and pepper and tastes close to Bloody Mary mix, hence my inspiration.

So, we have your vegan tacos and a spicy cocktail!

What's Up Doc?


Gold Rush devilled carrots

1 bunch carrots (any kind, include the baby purple variety for fun if you like)

2tbspn not-butter,

1tbspn brown sugar (the less refined the better)

1tspns mustard

3shakes cayenne

1tspn salt

Wash and scrape carrots, cut into 1/2 sticks about  2" long. Melt the fat, then sauté the carrots gently for about 5 mins. Add all the other ingredients, mix, and cook gently for 10 mins until tender. Surprisingly yummy.



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