Eat to Live CAN be tasty

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pixie9

Cathlete
Hi everyone,
Just wanted to start a thread about all the great recipes you all are using while on this plan. As for me, I've started making the MOST amazing salads. As a vegan, I've actually never been much of a salad person but I've gotten creative and now I find that I LOVE LOVE LOVE them. I've also been making my own salad dressing as well, which is better than ANY bottled stuff I've tried. I've found some pre-cooked tofu from my local health food store (which is DIVINE).

So, here's my salad:
Romaine Lettuce (the best IMO)
whole baby portobellos
Red peppers
vine tomatoes (sliced in large pieces)
cucumbers
green onions
garlic
tofu (lots and cut in large bites)
sunflower seeds

Salad dressing:
Mrs. Dash garlic and herbs
a garlic clove
a german spice mix I found (not sure what's in it but it is vegan)
1 and a half tbsp olive oil (or more if a larger salad)
1 and a half tbsp water


And the smoothies..... I've just finished a smoothie with a frozed banana, soymilk, with a little chocolate soymilk added. It was DELICIOUS. I've been so pleased with this program and how I actually like healthy food and how it can really taste good.

Anyone want to add???


Carolyn
 
Hi Carolyn,
I'm searching the forum for vegatarian recipes and found this one. My 21 year old daughter became a vegetaran four month ago. She saw a movie in College how they slaughter the animals. After seeing the movie she stopped eating meat. It grossed her out completely! At first I thought it would be only for awhile but now I find myself not buying only soy products but also trying to cook vegetarian for her. To my suprise I have to say I like tofu, soymilk. I enjoy eating Tofurky Italian sausage, including any other similiar product that comes prepared. I bought silken tofu can I use it in the recipe for the salad? Any advice and ideas would be greatly appreciated!!
Thanks!
Belinda
 
I guess my question is can i use tofu like regular meat? IE can i substitute Tofu for meat in a meal like spagehti. and is it also true that you have to freeze tofu first before you use it?
 
I'm in Carolyn! Have not been strict on this but taking some cues to clean it up for me and family so will add a few:

1. Kale: saute with olive oil and garlic; also I throw it into my pasta with tuna recipe (oil, garlic, snall onion diced, one can diced tomatoes, one can tuna fish drained, kale at end of sauce cooking, toss with pasta)

2. Colorful smmothies: got my kids into this. Green smoothie night - kiwis, vanilla soy milk, a teaspoon of ground flax (call it fairy dust); some low fat ice cream (ok so have not given up dairy). Pink night: sub watermelon and strawberries. Blue night: bluberries. Yellow night: bananas. Orange night: cantaloupe. Chocolate night: sub chocolate soy milk for vanilla and chocolate,low fat ice cream or sorbet.

3. Grind almonds or any other nuts and throw into pancake mix, oatmeal, banana bread, cookies.

Take care.
Julie

Fit Over 40
 
Belinda,
You can do a lot of things with tofu, and you can definitely substitute it for meat, but you have to cook/season it as you would meat before it's going to taste good in a meal like spaghetti or a salad.

You cannot, however, always substitute water-packed (block) tofu (firm, extra firm) for silken tofu (okay, maybe never really:)). I mean you can exchange one for the other, but the end result will be pretty different. Silken tofu is great for smoothies, sauces, etc, while water packed "block" tofu is great for salads, sauteeing, grilling, broiling, baking, etc.

You do not have to freeze tofu before you use it, the one reason that you might want to freeze it is that once frozen and defrosted the texture of tofu changes slightly and becomes chewier (some say more "meaty"), or of course, if you want to save a package close to the expiration date that you won't be able to use in time.

Sorry you asked? LOL :)

What exactly did you want to do with the tofu in your spaghetti? Maybe a few more details will help us to advise how best to treat the tofu.

HTH,
Mattea :)
 
Hi Julie,
sounds really good! I like the name fairy dust! I really appreciate you taking the time to write these recipes. Thank you so much!
Take care
Belinda
 
Hi Mattea,
I mot sure either. I thought I would use the tofu like ground meat? I never cooked with tofu, so I have no idea how or what do do with it?
Or Chili?? In the store I saw like chicken strips, maybe???
Thanks Belinda
 
Belinda, I wanted to add (if it hasn't been stated) that you can buy some pre-made tofus that are delicious. I know they had them at whole foods (I'm now in Germany and I've found an INCREDIBLE pre made tofu here). I just cut it up and throw it in my salad! YUM:9 If you want to prepare it on your own it may take some trial and error but it will be worth it if you find something you like. I've heard some people do this: cut it up in thinner slices (after you drain it) and bake it for 15 to 20 minutes or so at around 250-300(not entirely sure about the numbers here, you'll want to play with them). Then you take it out and fry in canola (the smallest amount that will work for you) until lightly brown. When you remove from stove top (with tongs), put it on a paper towel to soak up much of the oil. Use in salads or stir fry or whatever you like.
I would suggest getting a tofu cookbook to help. Oh, and www.vegweb.com is a GREAT website!!! All you do is type in the recipe you want to make and options pop up. Many of them have reviews too so you can find out what people thought. I've found some truly GREAT recipes there. In fact, I've found my entire Thanksgiving meal plan there. I just typed in "thanksgiving" and tons of stuff popped up.

Enjoy :)
Carolyn

PS: thanks for bringing back this thread. This one totally died on takeoff.;-)
 
>Salad dressing:
>Mrs. Dash garlic and herbs
>a garlic clove
>a german spice mix I found (not sure what's in it but it is
>vegan)
>1 and a half tbsp olive oil (or more if a larger salad)
>1 and a half tbsp water
>

Carolyn,
I don't want to be a wet noodle...although your salad dressing sounds wonderful it really can't be considered ETL because it contains 1 and 1/2 tablespoonful of oil. Dr Fuhrman has stated in his "Cholesterol Protection for Life" and "Eat to Live" that olive oils are frequently touted as health foods but they aren't. He also added that they are "processed" and far from "whole" and "natural" foods. He recommends using them sparingly or not at all. "Certainly not more than one teaspoon per day."

I am only stating this so people are not mislead into believing that olive oil is an ETL friendly food because it really isn't. In ETL, avocados or nuts mixed with fruit or fruit flavored vinegars are generally what are chosen to make great nutrient-rich dressings.

The good doctor also lists some ETL friendly bottled dressings for those lazy days when people don't feel like making their own, but generally most dressings are fairly simple to make. (Ask Michele (mf545)....I will not go into the kitchen and do anything if I don't have to...lol.;))

I personally like:

Casinera's Caesar Salad Dressing
1 cup unsweetened soymilk
2 Tbs fresh lemon juice
1 Tbs Dijon mustard
4 cloves garlic, minced (I use less so people don't run from me)
1/8 teaspoonful black pepper
1/2 cup cashew butter
2 Tbs nutritional yeast (optional)

Blend in a high speed blender or Vitamix.

Tangy Soy Dressing (Dr Fuhrman's):
2 Tbs lemon juice
2 Tbs Fig Vinegar
1/2 Cup Soy milk
6-8 cashews
4 Medjool Dates

Blend in a high speed blender or Vitamix.

I have so many more I enjoy as well....too many to even list, but most of them have flavored vinegars that I order on line from a Gourmet store or pick up at Central Market.

As for Kale (one of the healthiest vegetables ever put out by mother nature) I found a great recipe on Dr Fuhrman' Website that many children even enjoy:

Kale with Cashew Cream Sauce
2 large bunches of kale
1 cup raw cashews
1 cup soy milk
1 Tbs Dr Fuhrman's Vegizest (Spike or another Veggie type seasoning)
1 Tbs onion flakes

Steam kale and when done press into a towel to remove excess water. While the kale is steaming make the sauce by blending the cashew, soy milk, VegiZest and onion flakes until smooth and creamy. Chop kale and mix in sauce.


Stay healthy and enjoy Eat to live. I do.:)
 
>Hi Mattea,
>I mot sure either. I thought I would use the tofu like ground
>meat? I never cooked with tofu, so I have no idea how or what
>do do with it?

It does take a while to learn how to use new foods. Sounds like you need some good recipes! Check out www.vegsource.com . Tofu is kind of like raw meat or flour, in that it is an ingredient that needs further preparation for most uses (some people eat tofu as-is, cubed in salads).

Water-packed tofu can be cubed and added to sauté veggies. Or marinated (first press out as much water as possible, by wrapping the tofu in a cloth, then pressing it between two plates, with a weight on top, like a can of beans) and baked or grilled. YOu can also crumble it and use it to make mock 'egg' salad or 'scrambled tofu.'

Asceptically-packaged tofu (like Mori-Nu) is great for blended, creamy things like mock sour cream, pudding, dips, etc.

A good vegan cookbook that many people seem to like is "Vegan Planet." It will give you a good start on recipes.
 
BTW I also liked "The Accidental Vegan" which was very accessible, and filled with great recipes, to a non vegan such as myself.
 
>Carolyn,
>I don't want to be a wet noodle...although your salad dressing
>sounds wonderful it really can't be considered ETL because it
>contains 1 and 1/2 tablespoonful of oil. Dr Fuhrman has stated
>in his "Cholesterol Protection for Life" and "Eat to Live"
>that olive oils are frequently touted as health foods but they
>aren't. He also added that they are "processed" and far from
>"whole" and "natural" foods. He recommends using them
>sparingly or not at all. "Certainly not more than one teaspoon
>per day."
>
>Robin, yes you're right about the olive oil. I did think he had *some* olive oil in a few of his recipes. Since I wrote this post, I've actually changed that dressing. I cut the olive oil to about 1 tsp and added pecan flavored vinegar. The olive oil dressing (which about a 4th of it was left in the bottom of the bowl when I finished anyway), helped me transition into eating salads. Now, that it's a habit for me, I don't need as much. I've also branched out and tried the Annie's Goddess Dressing which is made with Tahini sauce. It has about 1/2 the calories as olive oil. But you were right to point that out. And your recipes look great! I'll try some out.

Carolyn
 
>>>Robin, yes you're right about the olive oil. I did think he
>had *some* olive oil in a few of his recipes. Since I wrote
>this post, I've actually changed that dressing. I cut the
>olive oil to about 1 tsp and added pecan flavored vinegar. The
>olive oil dressing (which about a 4th of it was left in the
>bottom of the bowl when I finished anyway), helped me
>transition into eating salads. Now, that it's a habit for me,
>I don't need as much. I've also branched out and tried the
>Annie's Goddess Dressing which is made with Tahini sauce. It
>has about 1/2 the calories as olive oil. But you were right to
>point that out. And your recipes look great! I'll try some
>out.
>
>Carolyn

Yes, you are correct..he does have a few they contain olive oil ...but as you guessed, they are small amounts for occasional use. He also stated in in Nov 2006 Newsletter that ounce per ounce oils are the "most calorie dense foods on earth" and "pack even more calories than butter or bacon." (He covers all the myths of olive oil in that Newsletter.)

Honestly, I used to love olive oil in all my dressings....but as I became more immersed in the ETL lifestyle (I don't call it a diet because I don't do it to lose weight), I found other alternatives that I found I actually like 100 times better.

On the same note, your revised dressing recipe does sound absolutely delicious.:9 I truly believe those flavored vinegars are fabulous!:)
 
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