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Discussion Starter · #1 ·
I posted an intro about me (and my husband) and my decision to go Vegan, but I wanted to get some advice on adapting our favorite recipes to Vegan, as well as advice on things to add to our diets. I'm Vegetarian for the moral reasons...but we are going Vegan to get healthy.<br><br>
At the advice of Poppy, I just purchased the Kindle version of Appetite for Reduction, and it is looking promising so far. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I also have several Vegetarian and Vegan cookbooks at home...I tried to go Vegan many years ago but I did not stick to it.<br><br>
Our regular meals are Mexican (quesadillas, nachos, tacos), Chinese (Stir Fry Vegetables with Rice), Pasta (usually with lots of cheese) and Pizza. My husband and I love pizza. I can't make this commitment without pizza...I will fail. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br>
Favorite pizzas:<br>
BBQ Chicken: Homemade Pizza sauce, MorningStar Chik'n Strips, Cheese, and BBQ sauce. - I am SO glad the Chik'n strips are Vegan. My husband, who is only Vegetarian when I cook, loves them, so I'm happy to see we can keep them in our diet. I just looked up our favorite BBQ sauce, and it looks to be Vegan as well. So, the only thing needing replacing is the cheese, and crust (because our store bought crust is not Vegan).<br><br>
Taco Pizza: Homemade Pizza sauce, MorningStar Recipe Crumbles, black olives, cheese, crunched tortilla chips, Taco sauce. - Sadly, MorningStar Crumbles are not Vegan. *pouts* Is there an alternative to the MorningStar Crumbles that we could try? We use both the regular and the Sausage style. I know a lot of Vegetarian/Vegans don't use the meat substitutes, but we like them. It's not becasue they taste like meat (becauase, let's face it, they don't), we just like the taste.<br><br>
I read an awesome recipe for Hummus Pizza with carmalized onions that we will definitely try. Does anyone have any suggestions on further pizzas that they love?<br><br>
I LOVE mashed potatoes too...but I just read the Caulipot (Cauliflower Mashed Potatoes) recipe in Appetite for Reduction, and it looks pretty good. Has anyone tried them?<br><br>
I am going to talk to my husband tonight about traveling to a Whole Foods this weekend (about 2 hours away). So, I'm kinda looking for advice on some staples that I can get for us. I'm hoping to be able to find a Vegan replacement for the MorningStar. I also think I want to try Tempeh? I have no experience with Tempeh.<br><br>
I also know I want to try to make homemade Hummus, because I love Hummus, but can't find a good brand around here. I'm hoping Whole Foods has dried chickpeas.<br><br>
Can anyone suggest any products that we should defintely try? With the closest Whole Foods a 2 hour drive, I think we could make a trip once a month if necessary, but I would like to get as much frozen or long shelf life products that we can try to start off.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Adorahaa</strong> <a href="/forum/post/2820704"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Favorite pizzas:<br>
BBQ Chicken: Homemade Pizza sauce, MorningStar Chik'n Strips, Cheese, and BBQ sauce. - I am SO glad the Chik'n strips are Vegan. My husband, who is only Vegetarian when I cook, loves them, so I'm happy to see we can keep them in our diet. I just looked up our favorite BBQ sauce, and it looks to be Vegan as well. So, the only thing needing replacing is the cheese, and crust (because our store bought crust is not Vegan).</div>
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I would do a homemade crust - I love the <a href="http://www.artisanbreadinfive.com/" target="_blank">Artisan bread in 5 minutes a day</a> dough for pizza crusts. The <a href="http://www.artisanbreadinfive.com/?p=1616" target="_blank">master recipe</a> is good for a white flour crust, or semolina or 100% whole wheat are great too. For cheese, I have usually been going cheeseless. But, some people like Daiya cheese or Follow Your Heart brand. The last pizza I made, I drizzled some of <a href="http://vegweb.com/index.php?topic=7126.0" target="_blank">this cheezy sauce</a> on top - it was really quite good.<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Taco Pizza: Homemade Pizza sauce, MorningStar Recipe Crumbles, black olives, cheese, crunched tortilla chips, Taco sauce. - Sadly, MorningStar Crumbles are not Vegan. *pouts* Is there an alternative to the MorningStar Crumbles that we could try? We use both the regular and the Sausage style. I know a lot of Vegetarian/Vegans don't use the meat substitutes, but we like them. It's not becasue they taste like meat (becauase, let's face it, they don't), we just like the taste.</div>
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Boca crumbles are vegan, and indistinguishable from Morningstar Farms crumbles, in my opinion. Lightlife has a couple of options - their taco ground beef is already seasoned, and they have a ground sausage variety too which is really good for breakfast sausages. I haven't tried it anything else yet, but I'm sure it would work for just crumbles. Another option would be to get some "beef" seitan and grind it up in the food processor. Tempeh would possibly work, but it would have a different flavor and texture.<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Can anyone suggest any products that we should defintely try? With the closest Whole Foods a 2 hour drive, I think we could make a trip once a month if necessary, but I would like to get as much frozen or long shelf life products that we can try to start off.</div>
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Get some bulk nutritional yeast - a cup or two. Also, raw cashews. There are lots of "cheesy" recipes that call for those two things - hopefully you can find a recipe you like. I know the prospect of life without cheese was a bit daunting for me, but having a decent substitute makes it a little more manageable (it's still not quite the same). The cheezy sauce I posted above is good for nachos and macaroni and cheese, although there are probably lots of other uses.
 

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Discussion Starter · #3 ·
Thank you for the link to the bread. I saw they have a Pizza and Flatbread book coming out later this year. I will definitely have to pick that up (I love flatbread!) I need to go to a Kitchen store anyway to pick up a new food processor...I think I might pick up supplies to make the bread using their techniques. My husband loves bread... <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br>
I had read about people making "cheese" sauces from Nutrional Yeast, but was unsure. Reading the reviews on that recipe, I think I'm going to try it. Thanks also for the info on the crumbles.<br><br>
I don't know how I overlooked the "How to stock your kitchen" sticky. Oops. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I just went through every reply, and made an awesome shopping list. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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The only supplies that you'll really need is a 6 qt container ("bucket") and a sturdy spoon for mixing the dough. Even your largest mixing bowl might not be enough when the dough does its first rise, unless you cut the recipe in half. I use about 1/4 of the recipe (~1 lb of dough) for one large pizza. Other than that, you don't really need anything fancy to start out. The authors suggest baking on a pizza stone, but a cookie sheet or in a loaf pan is just fine too.
 

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<b>Bread</b> - I use a bread machine because I hate kneading. I dump in the ingredients for pizza dough and set it to the 'dough' cycle, and it's done in 2 hours. Then I quarter it and freeze each piece in its own baggie. As long as I have all the ingredients out, I will usually do 1 or 2 more cycles and stock up on readymade dough. Then when I am ready for pizza I will set it out one or two pieces on the counter in the morning to thaw and it will be ready to use by dinner.<br><br><b>Hummus</b> - Appetite for Reduction has a really good base recipe, and I really like the Shabby Sheik variation, which has a lot of paprika, cumin and cayenne. It's a hummus that does not have tahini in it, so it's much less calories and fat than store brands. The store brands taste so good because they are loaded with fat and sodium, and then they try to cleverly cloak that fact by saying the serving size is only 2 TBS. It's like she says in the book, 'who eats only 2 tablespoons of hummus."
 

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To ensure well-planned diet, vegans must find alternative sources for B-12 and calcium, as well as vitamin D, protein, iron, zinc, and occasionally riboflavin.<br><br>
Here's how:<br><br>
Vitamin B-12. Vegans can get vitamin B-12, needed to produce red blood cells and maintain normal nerve function, from enriched breakfast cereals, fortified soy products, nutritional yeast, or supplements.<br><br>
Calcium. We all need calcium for strong teeth and bones. You can get calcium from dark green vegetables (spinach, bok choy, broccoli, collards, kale, turnip greens), sesame seeds, almonds, red and white beans, soy foods, dried figs, blackstrap molasses, and calcium-fortified foods like fruit juices and breakfast cereals.<br><br>
Vitamin D. Vitamin D helps our bodies absorb calcium and is synthesized by exposing skin to sunlight. But vitamin D deficiency can occur, especially if you don't spend a lot of time outside. Vitamin D is not found in most commonly eaten plant foods; best dietary sources are fortified dairy products. Vegans can also get vitamin D from fortified foods, including vitamin D-fortified soy milk or rice milk.<br><br>
Protein. Not getting enough protein is a concern when switching to a vegetarian diet. Protein needs can be met while following a vegan diet if you consume adequate calories and eat a variety of plant foods, including good plant sources of protein such as soy, other legumes, nuts, and seeds.<br><br>
Iron. Iron from plant sources is less easily absorbed than iron in meat. This lower bioavailability means that iron intake for vegetarians should be higher than the RDA for nonvegetarians. Vegetarian food sources of iron include soy foods like soybeans, tempeh, and tofu; legumes like lentils and chickpeas; and fortified cereals. Iron absorption is enhanced by vitamin C.<br><br>
Zinc. Zinc plays a role in many key body functions, including immune system response, so it's important to get enough of it, which vegans can do by eating nuts, legumes, miso and other soy products, pumpkin and sunflower seeds, tahini, wheat germ, and whole-grain breads and cereals.<br><br>
Riboflavin. This B vitamin, which is important for growth and red blood cell production, can be found in almonds, mushrooms, broccoli, figs, sweet potatoes, soybeans, wheat germ, and fortified cereals and enriched bread
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>snuggy</strong> <a href="/forum/post/2822544"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
To ensure well-planned diet, vegans must find alternative sources for B-12 and calcium, as well as vitamin D, protein, iron, zinc, and occasionally riboflavin.<br></div>
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Let us not forget iodine and choline.<br><br>
Many of the things you buy that list "salt" as an ingredient is not iodized. So simply put a little iodized salt on your food, you don't need much to fill this requirement just a dash or two will do it. The choline is sometimes over looked, but it's an important water soluble essential nutrient and throwing a scoop of soy lecithin in your cereal in the morning will take care of that.
 

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Discussion Starter · #9 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Mojo</strong> <a href="/forum/post/2821247"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><b>Hummus</b> - Appetite for Reduction has a really good base recipe, and I really like the Shabby Sheik variation, which has a lot of paprika, cumin and cayenne. It's a hummus that does not have tahini in it, so it's much less calories and fat than store brands. The store brands taste so good because they are loaded with fat and sodium, and then they try to cleverly cloak that fact by saying the serving size is only 2 TBS. It's like she says in the book, 'who eats only 2 tablespoons of hummus."</div>
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Thanks for the suggestion on the hummus. I got that book, and have made a grocery list from it, including the hummus recipe. It looks awesome.
 

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Discussion Starter · #10 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>snuggy</strong> <a href="/forum/post/2822544"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
To ensure well-planned diet, vegans must find alternative sources for B-12 and calcium, as well as vitamin D, protein, iron, zinc, and occasionally riboflavin.</div>
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Thank you so much. I have made notes of everything you suggest and plan to incorporate it into our diets.
 

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Discussion Starter · #11 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>New England Vegan</strong> <a href="/forum/post/2822556"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Let us not forget iodine and choline.<br><br>
Many of the things you buy that list "salt" as an ingredient is not iodized. So simply put a little iodized salt on your food, you don't need much to fill this requirement just a dash or two will do it. The choline is sometimes over looked, but it's an important water soluble essential nutrient and throwing a scoop of soy lecithin in your cereal in the morning will take care of that.</div>
</div>
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Thanks, I'll keep that in mind. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #12 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>itsveggietime!</strong> <a href="/forum/post/2822583"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Why not ask vegan questions in the vegan folder?</div>
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This board says it is for "<b>New</b> and potential vegetarians can <b>ask questions</b> here"...whereas the Vegan forum says it is for "General discussion". Since Veganism is a form of Vegetarianism, I posted here, as this seemed to be the correct board for newbie questions.<br><br>
I apologize if I broke some forum rule.
 

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My understanding is that it's cool to talk about vegan stuff outside of the vegan forum, as long as you aren't bashing dairy and egg consumption. People post about vegan substitutes in the food forum all the time, so, no worries.
 

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Are you by a Aldis or Trader Joes? Trader Joes label products vegan, and have a good variety.<br>
Aldis is by me and I find a lot of common items are vegan there, and cheap. They have a great hummus I buy if I don't want garbanzos for other things. Not often!<br>
I recommend trying nutritional yeast. Make sure it contains B12! You may not like it much at first, but I bet you will on popcorn at least! In a years time I went from liking it only on popcorn to where I sprinkle it over pasta with olive oil and herbs.<br>
For crumbles you can always chop up vegan burgers. I'd rather use a whole grain instead, like brown rice in chili.<br>
Things like olives, artichoke hearts, mushrooms and avacodos seem to lessen the need for cheese on pizza. If you have a pizza place with great toppings order without cheese! ask for extra toppings if you need to.<br>
Middle East and Chinese restaurants should have vegan offerings.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Adorahaa</strong> <a href="/forum/post/2822609"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
This board says it is for "<b>New</b> and potential vegetarians can <b>ask questions</b> here"...whereas the Vegan forum says it is for "General discussion". Since Veganism is a form of Vegetarianism, I posted here, as this seemed to be the correct board for newbie questions.<br><br>
I apologize if I broke some forum rule.</div>
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It's no big deal, I've been around a while and I sometimes just make a "best guess" when starting a new thread because I've been unsure about where it belongs. If it's truly out of place a mod will come along and move it to it's proper place and all will be well and good again.<img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)">
 

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<b>Adorahaa</b> - I was just thinking about this thread and wondering how things are going. Have you found some good options for modifying your favorite meals?
 

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Discussion Starter · #17 ·
Thank you. Yes, we have been doing well. We have been Vegan for a week now, and I've never felt better. Not only do I feel better physically (and I've lost 3 pounds), I feel better emotionally.<br><br>
We had pasta the other night for the first time without cheese, and my husband actually said "I didn't realize I was missing out on a lot of flavors...before, all I could taste was the cheese." Once we ran out of milk, he even started trying different Soy/Rice/Coconut milks on his morning cereal. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I'm so glad to hear things are going well! I wish I had lost a little weight by becoming vegan...what's your secret?<br><br>
And doubly great that your husband is doing well with the change too! I have definitely noticed that things taste a lot fresher and brighter without the cheese.<br><br>
I hope things continue to go well for you! Have fun trying new things.
 

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if you like basil, pesto pizza is a great one too. i dont like tomatoes so never liked the traditional sauce, but you can make vegan pesto really easily--basil, some kind of nuts (i use almonds, pinenuts are good but pricey, my mom uses walnuts), olive oil, garlic, salt, lemon juice if you want. i usually also add spinach to "stretch" it because basil is pricey.<br><br>
really good with mushrooms (you can marinate them in garlic and olive oil and lemon juice first if you want), tomatoes if you like them, slices of eggplant, olives if you want, etc etc<br><br>
olive tapenade is also a nice salty substitute when you let go of the cheese. it doesnt taste anything like cheese, but it is salty and savory . pitted olives, (kalamata or green or mix) almonds, garlic, olive oil, rosemary or other herbs if you want, capers if you want . blend until slightly chunky<br><br>
also i second using soaked, raw cashews for creamy sauces. soak for a few hours or overnight, blend with some water, maybe some olive oil, lemon juice and garlic. makes like an alfredo sauce
 
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