Hi there! I'm another newbie to the Veggie lifestyle. My question is... how do I get started?

I do not eat processed foods or items with flour in it, so what do you think should be a food list that I can bring to the store?

- tofu - I have no idea when to use soft, firm etc.?

- beans - Any beans to avoid? Canned, dried or fresh? *cue the embarrassment* What about the... uhmm... "gas factor" :think:

- nuts - ok no problem. I try to eat nuts every day, especially almonds. Heard about soaking them... never tired it. Any tips on that?

- natural peanut butter, almond butter etc have already been in my diet for a while so no need to get that.

- brown rice is also another staple in my diet already.

- soybeans - I already have roasted soybeans at home that I munch on, but would like to try cooking my own sometime. Can you get these in dried form?

- Fruit & Veggies... I love both so there's no issue there

- Wheat gluten? What is this & do you have to have it? Isn't that whats in flour?

- Oatmeal - I love oatmeal... what is your take on it?


Thanks for the help! I know it's annoying when you get the same questions, but it would get me a step ahead of where I am. Thanks again!! If you want to know more about me, I just posted in the introduction section. :naughty:

There was a really awesome thread that someone started just yesterday, sorry don't know how to link to the other post. But it's down below, called "pantry suggestions". There are some REALLY good "staples" lists there for us new beginners!:nana:

As far as some of the other questions you've asked, I'm sure someone with a bit more expertise than myself will be along and chime in!!

Just wanted to say hello & welcome!!!:up:

Michelle

DOH! Now I will forever be known as "that girl who asked the same question as a post below hers". Sorry! lol. Thanks for the info... some good stuff in there!! Hitting up the health store at noon. :)

Ta-da! http://www.veggieboards.com/boards/showthread.php?t=54679&highlight=pantry

:bobo:

- tofu - I have no idea when to use soft, firm etc.?

If you want to use it for stir fries, etc... don't buy anything marked "silken" anywhere! Try a Nasoya or Soy Boy firm or extra firm. It isn't shelf stable, and is usually around produce.

- beans - Any beans to avoid? Canned, dried or fresh? *cue the embarrassment* What about the... uhmm... "gas factor" :think:

Your body gets used to it. You don't usually find legume type beans fresh (though my coop has had fresh Fava beans lately..). Canned or dried is preparation preference, and dried is cheaper. I, personally, am too lazy to deal with dried beans, and buy canned. I once found frozen Kidney beans, and that was like, the best thing ever, but never found them again.

- brown rice is also another staple in my diet already.

You may want to experiment with other forms of whole grain, like barley, quinoa, etc...

- soybeans - I already have roasted soybeans at home that I munch on, but would like to try cooking my own sometime. Can you get these in dried form?

I don't know... soybeans for eating are usually labelled Edamame, and you can find it frozen in HFS's.

- Wheat gluten? What is this & do you have to have it? Isn't that whats in flour?

Seitan! It's a big ball of wheat gluten. It is made of wheat flour.

- Oatmeal - I love oatmeal... what is your take on it?

I eat oatmeal almost daily, usually made with rice or soymilk, fruit and nuts!

Thanks, you rock!!! Mmm I'm getting hungry....

Warning-- smelly gas is mentioned in this post.

I can tell you what I have learned about Beans-- you soak dried beans over night before you cook them-- to shorten the cooking time and it also does something to the chemestry of the bean. Soak them with a few tablespoons of baking soda. Right before you cook them 8-12 hours later, drain and rinse the beans well and add fresh water, broth or what you are going to cook them in. (veg broth is made by cooking old veg parts onions, herbs till they give up all their usable juice-- another good crock pot use, and great way to recucle veg parts you dont eat--) usually I cook beans in a crock pot so it is totally hands off. The baking soda neutralises the nitrogen. Also to eat beans, eat a small amout to begin with say 1/4 to 1/2 cup for a few weeks-- try to eat them a lot at least once a day--but in a small amount. Your intestinal flora which are the things (critters) who cause the methane that causes flatulence will get used to the beans-- the smell is caused by sulpher, the flamability is methane-- most are scentless-- and each person produces something like a quart of this scentless non-toxic gas every day. It is only when you start to eat foods that are high in the nitrogen/sulpher area (including cabbage, cruciformes) Eat a lot of nitrogen/sulpher bearing foods for good health though, MSM which helps with building cells is involved, so are all sorts of body functions. This method of building up resistance to beans works for other gas producing food. Just dont eat a lot of beans at one time if your gut flora is unprepared to deal with it. It is also a good idea at this time to take some probiotics like acidophelous tablets each day or eat yoghurt each day with live cultures to help you deal with food change if you are not Vegan-- this will increase the number of intestinal flora so you can adapt better to the strange food-- I know this works-- I eat beans that I soaked w/ baking soda and have no problem with smelly gas-- lately I ate some lentils that I cooked but didnt soak and they did cause smelly gas-- oh, soak lentels, dahls and other small beans the same way but for a shorter time a few hours is usually okay.

P.S. I dont eat canned beans a lot-- I find them way too salty. They are good though, and convenient. I sometimes rinse them off if the liquid they are in tastes awful. Good luck with the beans!

Also, you can use soft tofu to make tofu ice cream (mmm....), quite a lot of other sweet treats, in soups (in some asian stores, you even get a special tofu just for making soups) and as an egg replacer, if you're going vegan, just to mention a few things.

Wow, thanks Gita!! I do have acidophilus pills that my trainer had me take while I was dieting for the last show I was in, so I'll start taking those again.

Still hungry after all that smelly gas talk too. LOL

Yep, soft tofu can be used to make dips/spreads, as an egg replacer, and it can be tossed in smoothies, pie fillings, puddings, etc for a bit of a nutritional boost. :)

I buy my beans canned (although they're pricier and their sodium is kinda high), because I don't have the time to simmer beans for hours on my average day. Additionally, I prefer the ease in preparation canned beans present- no planning ahead necessary. I do, however, buy lentils and split peas dried. They're not worth buying canned, since they cook up in about half an hour and don't require soaking.

Vital wheat gluten is used to make seitan. No experience there, sorry, but it's a meat substitute.

I generally use extra-firm tofu (squeeze&freeze if you prefer a chewy texture) for most recipes. Silken/soft/dessert for smoothies, dips, and treats. Medium and such are generally not that useful, except in recipes that specifically call for them- I've seen recipes for quiches and such that did so.

Experiment with beans and see what you prefer! Personally, I *love* chickpeas, and black beans are great for adapting meateater recipes. Make sure that if you buy canned, you rinse them thoroughly before eating 'em. This cleans them of the smushed bean material in the bottom of the cans, makes them less gassy, and rinses off some of the excess sodium, apparently. Personally, I adjusted pretty quickly to a higher-fibre, legume-filled diet. Beans don't really get me anymore.

Good luck! :)