Meatless Meals That Actually Taste Good

I make meatless banh mi sandwiches too. I add marinated, grilled eggplant to them. It’s so easy to make your own pickled vegetables for banh mi, I usually make them with carrots and daikon, but leave the cucumbers fresh. The fresh cucumber slices give extra crunch than if they were marinated or pickled. Fresh cilantro is also a must.

Grilled eggplant sounds delish! I'll do that next time. I had to use radishes as daikon isn't available in my area.

tofu sucks!

OP, for your tofu I’d recommend using different methods to achieve different textures. Get extra firm tofu and invest in a tofu press ( can get them on Amazon for under $25). Follow the instructions from the tofu press, basically it squeezes out as much water as possible so that you have a very firm block of tofu. You then cut the tofu into thick deli slices that you then marinate for 2 hours or overnight. Make sure not to make the marinade too salty as the pressed tofu absorbs flavors and seasoning really well.

Method #2 is something that my late Japanese grandmother used to do in the winter with tofu. She’d freeze slabs of tofu outside in a century-old storage space for frozen foods. But she showed up how to do it here by just using the freezer. The texture of frozen then thawed tofu is great for sandwiches because it takes on the texture of wheat gluten-based vegan deli slices. Plus it absorbs whatever seasoning and marinade like sponge.

What you do is you take the firm or medium-firm tofu out of the original container before putting inside freezer. This is because tofu will expand when frozen. The color also changes to a golden yellow color when frozen. Usually takes about overnight for tofu to fully be frozen then thawed out. You can cut the tofu into thick slices, cubes, or the entire block. and put them into freezer bags with air squeezed out. Once you’re ready to thaw, you just let them sit at room temp. After thawing they’re ready to be marinated or seasoned. There are many ways of freezing tofu, below is a link that’s pretty good at explaining it.

Too much work.

Tofu gives you bitch tits and cancer.

[quote]The texture of frozen then thawed tofu is great for sandwiches because it takes on the texture of wheat gluten-based vegan deli slices.

We have very different ideas of what is great for sandwiches.

R6 I know science and scientific facts are difficult for you to process, but there are bio-identical hormones and growth factors in meat and milk (tit juice). Estrogen, progesterone, IGf-1, etc.... that actually affect your hormone level and health.

Op, did you use fresh jalapeños, or pickled?

Also, R6, the biggest man-tits I’ve seen are on middle-age men who eat a lot of meat and cheese, not only donthey gave tits but big bellies too. I’m from California but had spent a year living in Brooklyn in my late teens. I used to see these guys with their big tits and bellies, eating pizza, calzones, or Italian sandwiches. Not a pretty sight.

I still occasionally eat aged cheese, maybe 3-4 times a year, it’s not a part of my regular diet but I do enjoy it on occasions. But for you to equate eating tofu to getting cancer or growing tits is beyond stupid.

I use fresh jalapenos. It gives the pickled vegetables a nice kick.

Meant to say “ not only do they have tits”

Macaroni and cheese.

Tofu is not recommended for men. Full stop.

Meatless meals? Do you mean vegetarian or vegan?

Egg salad sandwich on sourdough toast. Fettuccine Alfredo, roasted vegetables on orecchiette, stuffed mushrooms, falafel in a pita with tzatziki, grilled cheese and tomato soup.

If you put that much work into eating as you did your life...

Food is life

Do you cook the tofu?

I grilled the tofu.

Salad made with canned and drained chickpeas, diced red onion, diced tomatoes (baby tomatoes are best), avocado, cilantro, and olive oil and lemon and salt. If you like feta you can sprinkle some.

Mac n Cheese with roasted Habanero peppers on top.

Curried chickpeas as per this recipe.

I'm not vegetarian, but I am happy to eat a well-made ratatouille all week long. I used to pack it for lunch, and it was great at room temperature.

The curry looks quite nice but minus a buttery taste I don't know.

Baked eggplant

Grilled portobello mushroom

Pesto lasagna

the eggplant banh mi sounds good but anything Tofu would BLOW MY HOLE OUT - and not in a good way.

R24 Describe this phenomenon in more detail hon. I'm thoroughly bored.

Shrimp and grits.

(Cheese) tortellini al pesto.

Pad thai with fried tofu buts, veggie curry, green papaya salad, thom kha soup with extra mushrooms.

Bean and cheese burrito or quesadilla, topped with avocado and salsa.

Middle eastern feasts including falafels, spanakopitas or dolmas, salads, hummus and pita, cheese boreks, lentil soup, and olives and pickled vegetables.

Big bowl of minestrone with fresh crusty bread.

But I'm too tired to cook, so I'm currently eating pizza with garlic sauce, mushrooms, fresh tomatoes, and green onions.

Falafel. I like the "Fantastic falafel" mix in the box. I don't deep fry, just put a tablespoon or so of oil in a pan and fry in patties.

My sandwich for tommorow- Two Trader Joe's corn tortillas with veganaise, tofurky bologna, swiss cheese, lettuce and tomato- mmmm.

Mushroom lasagna.

Leek and mushroom shepherd's pie.

Pasta and vegetable bakes.

NOT ANOTHER COOKING SHOW on YouTube has a lot of meatless meals -And they are really, really delicious. Italian cooking done right.

R21 That looks really good, and the arrangement is brilliant. I make a layered ratatouille casserole similar to a Lasagne that is good enough that even eggplant haters have devoured it. I salt both the zucchini and eggplant slices, and allow them to drain on fryer screens for at least forty-five minutes, sometimes longer. After rinsing and drying, I brush the thin slices with olive oil, and bake them on a sheet pan. They only need fifteen or twenty minutes @350*to become soft. If you slice them thickly, they may need longer.

Then they're shingled between layers of finely chopped and sautéed onion, garlic, poblano, and bell peppers, a layer of marinara, and a layer of 50/50 Parmigiano-Reggiano, and a sharp Sheep's milk Romano. It's not necessary, but if I have it, I put fresh Buffalo Mozzerella on top. Usually I have four layers, sometimes five.

I put it in the oven covered @ 350* for 40-45 minutes, and remove the cover for the last 10-15 minutes. I put a much heavier layer of the Parm-Romano on the top.

I've cheated with store bought sauce, and think either a four cheese, or basil sauce really complements the flavours.

R21 I wish the tasty link worked for me, but no luck.

Mujaddara. A Middle Eastern dish that's basically lentils, rice, carmelized onions, and some ordinary seasonings (salt, pepper, cumin). God I could live on it.

Lentil soup!!!!!!

I'm still looking for some good meatless, sugar-free sandwich recipes (no more PBJs), that hopefully feature something other than cheese. I eat too much bread and cheese as it is.

Any ideas?

R37 Fried egg and pepper sandwich, w/or w/out optional mustard?

As an old bachelor, I always keep cherry tomatoes on hand. They keep well and I don't have to worry about using only half a beefsteak, and I can always add a few to soups or omelettes, and for a heartier main dish, roast them in the oven to eat over polenta, make a tomato salad with a bit of shallot and vinaigrette, or slice up a few to add to pasta.

Teusday night's improvised pasta was angel hair with lemon, olive oil, and a few herbs, cherry tomatoes and olives, and a few tiny frozen shrimp, sprinkled with good parmesean. Beautiful, tasty, and quick!

very veggie, and DELICIOUS!!!!!!!

These all look so good, I am going to be busy trying many of the recipes.

Though not a vegetarian, I have been eating fewer meat-based meals these past eight months ... while gaining weight. Go figure.

R27, I grabbed the last remaining box of Fantastic falafel from the grocer's shelf yesterday. I love it, and that is what's for dinner tonight.

Pizza Margherita made with San Marzano tomatoes, mozzarella cheese, fresh basil, salt and extra-virgin olive oil.

Sheesh! If you put 32 different kinds of liquid/solid condiments on ANYTHING, it's going to have some tastiness. All the shit OP says he put on the bread, he could have just added some index cards and TP to the bread.

Pizza.

R37 I've always liked pickle, cheese & tomato sandwiches, though I usually put mayo on them.

Here's an excellent Ratatouille (Julia Child's), since the recipe I posted at R21 didn't come through for some people. If you really want to 'gild the lily', it can be topped with a scattering of Gruyere or Romano cheese for a golden crust.

Cheers R46.

Chana Masala is one of my favourites for Fall and Winter. Served with traditional Indian breads, or over Basmati rice, it's classic comfort food. There are many good cheats online too, if you don't have time to soak the Chickpeas, or grind and bloom spices, you can use powdered Masala. The Amchur IMHO is required for an authentic flavour. Top with fresh Parsley or Coriander (Cilantro).

I make a variation of this corn salad several times every summer. Rather than Ina's basic vinaigrette, I make a vinaigrette with fresh lime juice and Tajin powder.

Anything with spinach...

quiche

tomato pie!

fried green tomatoes can go on a sandwich but are tricky to make.

I just made quinoa tabhouli salad, tsitsiki, and falafel from a Trader Joe's mix, with some TJ's hummus, goat cheese, pita bread and olives. Sadly, I'd rather buy falafel balls from a place that makes them in a deep fryer, they are so much nicer. It was all good together, though.

No wonder so many here are such bitches.

Most of you must weigh 80 pounds eating some of this shit.

Oh a tomato sandwich is great. Mayo (Dukes!), slices of tomato, and lots of black pepper. It would be too soggy to keep till lunch, maybe.

OP, it sounds as though your sandwich would have been a good choice for the OP of the "I have scurvy" thread.

The tomato queens need to share the recipes. How do you make a tomato sandwich or pie? Recipes?

Been making these since August for breakfast and, although I know I won't find red currants as easily when I get back to LA, I imagine that cranberries or even blueberries may be good in them.

Fried tofu is the best in Asian dishes! Never made it just order take out...has anyone made it?

Soy is the worst thing you can put in your body that is marketed as food.

Make it while you can get good ones still.

Sandwich

A good aged Cheddar or Red Leicester with Branston pickle is a traditional vegetarian British sandwich. You can add onion or lettuce, and tomato. It's a classic meatless sandwich, and a favourite of mine. Any chutney or relish goes well with cheese really. Cream cheese, a mango chutney like Major Grey's is nice in a sandwich too. Add cucumber if you want a fancy tea sandwich.

R45 You need to try the English cheese and pickle sandwich! Branston is even available on Walmart.com now.

[quote] I'm still looking for some good meatless, sugar-free sandwich recipes (no more PBJs), that hopefully feature something other than cheese. I eat too much bread and cheese as it is. Any ideas?

Eggplant sandwich? Avocado sandwich?

Black beans and corn on rice with onion and cheese on top. Cuban bread and a salad. Yum.

R59 - is organic tofu any better?

R66 here...because I love my curries and, obviously, there are so many ways to make it and I love this staple, quick dish I make.

OP, I LOVE Vietnamese subs. They are the best subs in the world

R68 - do not forget about Pho (can be vegetarian too) and lots of other Vietnamese foods amazing.

For those who may still be clamouring for sandwich ideas, Caponata on garlic bread is an easy and satisfying fix. If you're a cheese lover, add Provolone or Fontina. Great hot or cold. Have a few pine nuts on the side, for extra protein.

Pan bagnat

nature burger was good

R28, Tofurkey? That just sounds undigestable.

Chip sandwiches

Meatless meatballs

R75 - at Trader Joe's they are essentially made of chickpeas...very good with a nice vodka sauce on pasta.

Fried green tomato sandwiches are pure heaven.

For the tit obsessed DLers, Asian cultures have been eating tofu for over 2000 years and the man there have not developed huge tits yet.

Unfortunately, many Western men have developed man boobs because of their unhealthy diets which include lots of processed crap, meat, cheese, and fat. Tofu is not the problem.

The billion $ milk industry wants people to believe that tofu is the devil, when in all reality no mammal needs milk, which is very high in natural hormones, after being weaned. It’s really silly when you actually think about it.

Made this the other night. It's amazing.

easy peasy

McDonald's bacon, egg, and cheese biscuit with coffee and orange juice.

Delicious !

Pasta putanesca is easy and delicious and vegetarian if you leave out anchovy.

Thank you everyone. I appreciate the ideas and have saved some of the recipes!

I cook angel hair pasta and a couple of minutes before it is done I heat up a pan with olive oil. I have a can of good diced tomatoes open are ready. I slice garlic and toast it in the olive oil, stirring constantly. I watch it carefully and when it gets toasty brown I add the tomatoes to stop the cooking. When the tomato & garlic is hot I add the drained pasta, grated Parmigiano-Reggiano and finally fresh basil leaves. Sometimes I add shrimp. The toasted garlic is mellow and nutty flavored. Delicious.

Note watch the garlic and don't let it burn as it will turn bitter and nasty.

People always caution about burnt garlic and the pith (white part) of the lemon. Burnt garlic isn't any worse than some other type of burnt vegetable, IMO. Actually, browned or caramelized garlic is delicious. The pith of the lemon actually has no flavor (bland), it's not "bitter" as is said so often.

That said, R83, your dish sounds tasty.

A lot of traditional Askenazi Jewish food is meatless, it relies a lot on dairy and if you can't mix dairy with meat, well!

Begels with lox and cream cheese! Latkes or potato pancakes with sour cream or applesauce! Blintzes, for breakfast or dessert! Gefilte fish! Potato knishes! Potato-cheese or potato-onion perogis! Borsht! Rogelach! Carrot tzimmes! Kugels! Cabbage stuffed with rice and veg!

Tons of meatless comfort foods, which are just comfort foods if you're jewish or not!

Homemade Mac & Cheese

Four Cheese Lasagna ( with REAL cheese)

A traditional tuna melt with pepperjack cheese.

[quote] [R59] - is organic tofu any better?

R66, I would say yes. Especially because organic tofu doesn't seem to cost a lot more than non-organic (unless you're on a very tight budget).

This is an easy one, serves 4 to 6 people.

1 package Beyond Meat sausages-- regular or spicy Italian

2 containers of shaved Brussels sprouts

Some kind of pasta -- I like fussilli

1. Start boiling water for pasta

2. Cut up the sausages and saute them in olive oil for about a minute or two, then add brussels sprouts

3. Season with about 1 tbs of black pepper and fresh or dried oregano, basil and rosemary (cut up fine if fresh) plus salt to taste

4. Cook pasta and keep sausage/sprouts on low flame

5. When pasta has been removed from water by whatever means you feel is proper, add it to pan, turn up heat and cook for a minute or two

6. Drizzle on a little more olive oil before serving

7. Can add cherry tomatoes, parmesan cheese or red pepper flakes when serving as well.

8. If you use vegan pasta, the whole meal is vegan too.

You can sub any of the fake meat for things. Crumbles and make your mom's meatloaf. I've used fake chicken and make a very close resemblance to my granny's chicken pastry.

With the frozen pastry strips.

Sauteed portabello mushroom in balsamic reduction. We made that as a burger substitute at a restaurant where I worked, but you can eat it without the bun.

I've been making eggless egg salad for years, everyone loves it. The most important thing is, you need to let it sit for 2-3 hours at least, but overnight is better. Then the flavors are so good. Good in a pita or with crackers.

I can't find my exact recipe online but this one is close. I also use sunflower seeds and a dash of cider vinegar.

[qute]Four Cheese Lasagna ( with REAL cheese)

Who the hell would make four-cheese lasagna with fake cheese?

Vegans, R94.

But I don’t think vegans would create a lasagne with 4 different vegan cheeses. It’s hard enough to find one good vegan cheese, much less 4.

Just FYI that pickled foods legitimately cause stomach cancer in high numbers. Stomach cancer rates in Korea are sky high because of their love of kimchi. Make sure you don't eat it more than once a week

I just had a delightful meatless Mexican meal: chiles rellenos and guacamole enchiladas. Absolutely delicious!

?lardon?

[quote] I marinated the tofu in tamari, olive oil, lime juice, garlic, and ginger. For the pickled veg I used cucumbers, carrots, radishes, and jalapeno. I topped the sandwich with sriracha mayo and fresh cilantro.

I don't get how it's practical to eat like this? You have something with (I think) 11 ingredients, many fresh. If you don't use many of these things in a few days they go bad. Do you just keep eating variations on this meal or do you toss the leftover cilantro or cucumbers or whatever after a couple days? And isn't it expensive?

R100, I'm not the poster you quoted, but yes the initial "capital" investment in some of the pantry staples would probably cost some money: tamari (soy sauce basically), olive oil, vinegar (for pickling), jar of mayo, etc.

After that, you're buying lime(s), garlic, ginger, (aromatics) and some assorted vegetables. Kind of the same things you might buy, even if you ate meat.

Pickles last for a while. Yes, you'd be eating leftovers. But you'd probably be eating leftovers of meat, too.

Lentil Stew

Mapo tofu (traditionally the pork/beef is only used in very small amounts as an additional flavour and is NOT the focus of the dish - easily left out and often left out even by non-vegetarians). I recommend Chinese Cooking Demystified (on Youtube) for his mapo tofu recipe, it's authentic and the 1 or 2 "obscure" ingredients are easily procured from Amazon/online/local Asian market. Take the time to get the pixian red bean paste, the dish needs it. Mapo tofu is what made me realize, in the space of a single meal, that not only did I not dislike tofu (which I spent most of my life thinking did) but that I actively loved it. That dish is THE SHIT and easy to do.

R84 I have no idea wtf is going on with your tastebuds but lemon pith IS extremely bitter and burned garlic tastes like bitter, burned poison. I agree that there is a point just before garlic burns that it can taste good but once it's burnt? Nah. Tastes like shit and ruins anything it's in.

ratatouille,

it's surprisingly easy to make

Yes, R105. Start with three large rats...

Never had a good ratatouille. Maybe it's the textures that I don't like (everything soft).

Pasta fagiolli

[quote]I've used fake chicken and make a very close resemblance to my granny's chicken pastry.

I was scrolling quickly and initially read this as "a very close resemblance to [bold]my granny's chicken pussy[/bold]."

Man, I've been here too long.

[quote]R10 for you to equate eating tofu to getting cancer or growing tits is beyond stupid.

But why risk it? Best to avoid.

These are my thoughts.

My sister once made a shepherd's pie with lentils taking the place of ground beef. Pretty good.

Tofu hot dogs are not one.

How can people put that wet fleshy tofu in their mouths without gagging?

Fried egg, roasted sweet potato, collard greens, and biscuits with molasses butter. It was one of my go to meals when times were hard.

R113 - because it is not made of anything gross like innards and fish. It is just bean paste really.

R110 - the risk from meat and dairy, unless you can afford organic and antibiotic free, is probably worse. Also, think about hormones and GMO's in just about everything these days. And you aren't eating soy every day but you are probably eating meat and cheese and milk much more often. I am not a vegan but it's true.

"Pasta fagiolli"

My old recipe contained diced bacon or pancetta, which not really noticable in the soup, but which was the magic ingredient in the broth. And we ALL know there's no substitute for bacon!

I need to find a good recipe for veggie shepher'd pie ("Gardener's Pie"?), preferably one based on mushrooms. Mushrooms do form the sort of rich gravy a pie needs, and they do go well with potatoes.

Here are some of my favorites:

Roasted vegetable quesadilla (roasted mushrooms, peppers, zucchini, eggplant, and onion) with cheese topped with chipotle aoli

Cheese fondue with toasted sourdough bread spears, carrots, cauliflower, broccoli, pears, and red grapes

Pizza with good mozzarella, roasted tomatoes, roasted garlic, fresh basil, finished with good olive oil and a balsamic drizzle

BBQ "pulled" mushroom (chopped mushrooms sauteed in frying pan) topped with homemade coleslaw on a toasted bun, and a side of potato salad

California sandwich (sliced avocado, carrot, cream cheese, monterey jack cheese, and sprouts topped with a bit of ranch dressing on a toasted sandwich roll) (you can also add a nice heirloom tomato)

Grilled cheese sandwich (cream cheese, swiss, and gruyere on sourdough bread; I also add a bit of chipotle mayo to mine which really gives it a depth of flavor), served with creamy tomato soup

Nachos (cheese, refried beans, and sour cream [or greek yogurt]), served with guacamole and salsa

Cheese fries (melted cheddar with chopped scallions and sour cream; instead of bacon add onion Crunchies [the kind you get to put on salads, such as French's crispy fried onions or Fresh Gourmet Crispy Onions]). Or cheese fries with gravy

Red wine marinated Portobello mushroom with garlic mashed potatoes and gravy

R117 Try some white miso paste, you'll be surprised... You could also toss in some fake bacon bits too... TVP/soy. Really salty or strong miso soup has always tasted vaguely of American bacon to me.

[quote]for you to equate eating tofu to getting cancer or growing tits is beyond stupid.

[quote]How can people put that wet fleshy tofu in their mouths without gagging?

The fact that tofu is vile and disgusting is reason enough not to eat it. No need to cite tits or cancer.

What people don't get is that you don't have to go all in with a vegan diet 24/7. Cutting down on meat and dairy is a good start, and if you can keep that up, hey good for you! I have cut down on meat and dairy but I would never cut them out of my diet completely, because some of it is actually good for you. A vegan diet is really not sustainable in the long run.

What ever jackass who suggested tuna melt as a meatless meal deserves to starve

r122 deserves to be force-fed tofu squares on Homer Simpson's donut force-feeding machine.

No I don’t. Meatless means no meat.

And yes, I do eat tofu

R121, yeah, I have at least one completely vegan day a week, but I’m cooking chicken mirabella tonight to feel like it is special, and it is. You just need to think about what you eat more, that’s all

I hate tuna melts, r124. But I hate tofu more. Almost as much as I hate people who eat it.

The problem with DL recipe threads is they quickly turn into a race to show off complex cooking techniques using obscure ingredients for recipes that take a good hour and change to prepare, followed by massive clean up of all the various pots and pans and bowls and knives and garlic presses and whatnot needed.

It doesn't have to be that way.

Beyond Meat makes a number of products that make for easy meals.

You can grill the burgers and sausages and serve with some sort of steamed vegetable.

They have resealable bags of "crumbles" -- add the beefy one to some sort of jarred pasta sauce (you can add more spices or some sort of vegetable if you feel inspired) and you have a bolognese sauce is about 5 minutes.

Cook the "feisty" with some kind of salsa (again you can add cumin or chili or cilantro if inspired) and you have filling for burrito, taco, quesadilla or you can serve it over rice. Also takes about 5 minutes.

Miyokos makes really good vegan cheeses too -- both shredded and wheels.

R126, you are a stupid troll then

[quote]Miyokos makes really good vegan cheeses too -- both shredded and wheels.

I like that.

for the record, Chioban has great oat milk

[quote]The problem with DL recipe threads is they quickly turn into a race to show off complex cooking techniques using obscure ingredients for recipes that take a good hour and change to prepare

The internet is full of cooking sites devoted to 30 minute meals, one pot meals, pantry recipes, etc. DL cooking threads are full of people who enjoy cooking and don't consider time devoted to cooking as wasted. This isn't a problem.

[quote] The internet is full of cooking sites devoted to 30 minute meals, one pot meals, pantry recipes, etc. DL cooking threads are full of overweight mincing prisspots who enjoy cooking and eating as a substitute for sex of any kind, and don't consider time devoted to cooking as wasted. This isn't a problem.

Of course there's the whole world of egg-based main dishes.

Quiches, frittatas, omelettes, stratas, Dutch pancakes, scrambles, shirred and baked eggs, egg curries, breakfast burritos, shakshukas, egg salads, ouefs en gelee, etc. And yes, I made ouefs en gelee a couple of times when I was on a high-protien kick, it was tasty, unusual, and meatless.

[quote]5. When pasta has been removed from water by whatever means you feel is proper....

🤣 R89 wins DL!

Thank you R133

I was hoping someone would pick up on that!

Can the meatless crumbles poster(s) share where to buy and what brand works in the bolognese dish pls?

TVP? Textured vegetable protein.

morning star farms crumbles are in every grocery store. tvp is the sjw moniker.

R135 -- it's from Beyond Meat -- there are two flavors, "Beefy" and "Fiesty"

Fiesta is more for Mexican dishes.

I think those crumbles could work with manwich 4 slopp joes!

Deep fried tofu..seriously good

Sweet white miso is goddamned addictive. Used to sit down with a sleeve of crackers, just dippin' and munchin.'

Don't eat Beyond Meat, Gardein, "veggie crumbles" — it's all, by definition, processed food. Full of chemicals.

The healthiest person I know has been vegetarian since high school, never smoked, doesn't drink, marathoner. He ate all those vegetarian substitutes.

Diagnosed with advanced colon cancer, age 42. He has been shitting in a bag for six months.

Whenever I need a break from meat I eat poke bowls.

Goya champuru, without pork and with shiitake dashi.

Also, another vote for chana masala. That's always good eatin' - if somebody else makes it.

Pretty much anything.

I had vegetable sushi for dinner last night, cucumber and avocado rolls. We're taking too many fish out of the ocean, I need to cut my fish consumption to a couple of times a year, or farmed only.

But hell, no, I won't go Vegan! They'll pry the cheese from my cold, dead, hands, and not before.

Greek salad with hummus and pita chips 😋

TVP is what it was called when my mother made it in the 70s.

hippies and hipsters = sjws

Greek salad is good but also a traditional nacreous salad.

mac and cheese

[R100] Reply 100× I marinated the tofu in tamari, olive oil, lime juice, garlic, and ginger. For the pickled veg I used cucumbers, carrots, radishes, and jalapeno. I topped the sandwich with sriracha mayo and fresh cilantro. I don't get how it's practical to eat like this? You have something with (I think) 11 ingredients, many fresh. If you don't use many of these things in a few days they go bad. Do you just keep eating variations on this meal or do you toss the leftover cilantro or cucumbers or whatever after a couple days? And isn't it expensive?

—Anonymous

[quote]I'm not the poster you quoted, but yes the initial "capital" investment in some of the pantry staples would probably cost some money: tamari (soy sauce basically), olive oil, vinegar (for pickling), jar of mayo, etc. After that, you're buying lime(s), garlic, ginger, (aromatics) and some assorted vegetables. Kind of the same things you might buy, even if you ate meat. Pickles last for a while. Yes, you'd be eating leftovers. But you'd probably be eating leftovers of meat, too.

My problem with not that it was more complicated than eating meat, just that it was a lot of ingredients that make it impractical, and expensive. It's just a sandwich. If you want a meatless meal you could also have some pasta and oil, a little garlic, with a salad. Or some vegetables on the said.

*yikes I really screwed that up. Top part should have all been in quotes and the word is side. lol

For those who shop at Trader Joe's....here are two quick, easy vegetarian dishes/recipes when you're in a hurry, or just don't have the energy to mess around with a bunch of prep work.

1 box TJ's Latin Style Black Bean Soup

1 can TJ's Cuban Style Black Beans, drained (OR plain black beans = less sodium)

1 pkg TJ's Chimichurri Rice (frozen section)

Empty all into a pot (no need to defrost the rice) & mix together. Bring to a simmer for approximately 10-15 minutes, stirring occasionally. Garnish with green onions, cilantro, shredded jack, sour cream, chopped avocado, tortilla strips, etc.....if you have them around. It's still good (and filling) without any of that stuff. Option for meat-eaters reading the thread, or those who lived in "mixed" households: add any of TJ's pre-cooked chicken sausages, sliced into coins. (I recommend the Jalapeno or Andouille if you like a little heat)

1 pkg TJ's Steamed Lentils

1 jar TJ's Bruschetta (pasta sauce aisle)

1 container TJ's Crumbled Feta

Fresh basil leaves, chopped

Mix lentils & bruschetta in a bowl, then add/mix-in the feta & basil. Serve.

Trader Joe's demo/sample stand used to feature this recipe often, especially during the summer. It's really nice when chilled as a side dish for a BBQ or picnic -- or as a main dish for vegetarians. I'm not a huge feta-lover (a little goes a long way with me) so I just use half of a container. Or skip the feta entirely, if you don't eat dairy -- it's still yummy.

I also love the steamed lentil/bruschetta combo HOT, when the weather is chilly. Just throw the lentils & bruschetta in a pot, stir, and heat on stove top -- or mix in a bowl & nuke them in the microwave. I don't even bother with the feta & fresh basil. (if you're going to add crumbled feta, wait til after it's heated)

Note: this can also be made with TJ's Fresh Bruschetta (in the refrigerated-dip section), however, you have to drain off all the oil. I prefer the jarred bruschetta for this recipe, especially if I'm going to heat it.

Cooked this five-a-day toad-in-the-hole today, and it was delicious.

looks dry

R142 you’re assuming his diet gave him cancer. My brother died of colon cancer, age 43. Ate a lot of meat, especially cold cuts. I’m not going to claim the meat gave him cancer becasue we just do not know.

Finally, and this must be the 5th time I’ve posted this, many of us are vegan/vegetarian for ethical reasons, not for health reasons. In other words, we don’t want to contribute to the suffering of non-human animals.

I haven’t eaten meat in 26 years and I feel great. And once you stop, it’s hard to view it as food again.

"And once you stop, it’s hard to view it as food again."

It's true! I didn't intend to become a lifelong vegetarian, I had intended to take a month off meat to make a point after arguing with someone about the meat industry and how living without meat wasn't a problem for a person who likes good food.

And now... I can't look at a burger without thinking "dead cow", same for crispy bacon and fried chicken, foods I've always loved, and which have no vegetarian substitute. Well, there are plenty of other foods I love, I don't miss the taste of meat like I thought i would, and now the thought of eating any repulses me.

Back in March, when local stores were having food shortages etc., I went on lockdown and stopped eating meat as a "save food" (yes, I'm a paranoid type) measure - as well as a "use kitchen space for non-perishables" measure.

I've basically been a straight vegan since then and you know what? I don't miss flesh ANYTHING LIKE I thought I would. I do miss dairy, though - specifically cheese. That's the item got me up at night, dreaming of it. Not meat though. Which is very weird because I genuinely assumed it would be hell.

My point is: People think these mass-produced vegetarian substitutes — Beyond Meat, Impossible Burgers, veggie patties, crumbles, and sausages — are "healthy." They are not. They are processed food shot full of chemicals. (And Impossible Burgers have as much saturated fat—and way more sodium—than regular meat.)

There's going to be a huge scandal down the road, when all this processed, chemical-packed stuff is directly linked to cancer, just as processed meat has been. We're going to think, "How did we fall for this?" like we fell for the low-fat craze of the '70s and '80s that turned out to be junk science that made us a nation of fatties.

If you don't want to eat meat, great. Stick with vegetables, nuts, beans, seeds, healthy oils. Avoid processed stuff. Any dietitian will say the same.

The best vegetarian is East Indian...many from there are vegetarian..such varieties and even entire vegetarian restaurants!

"My point is: People think these mass-produced vegetarian substitutes — Beyond Meat, Impossible Burgers, veggie patties, crumbles, and sausages — are "healthy." They are not."

That doesn't mean they have no place in a person's diet. Better to eat some bizarro-world unhealthy meat substitute occasionally than to eat horrible processed dead cows rendered to unhealthy "pink slime", if you're having a day when you miss burgers so much you cry every time you pass a fast-food joint.

But fake meats shouldn't be a dietary staple.

R142 Vegetarian or vegan burgers can be made from kinds of things: vegetables soy, quinoa, mushrooms, nuts, rice, tempeh - usually some combination of the above. Just about anything “processed” is not going to be healthy, and will be full of added salt, etc. Guess what, that also includes restaurant food., which is heavily salted to be appealing. “Processed” Food also includes chips, cookies, frozen vegetables with sauces (Green Giant Brocolli with Butter Sauce)., canned soups, jarred pasta sauce, etc.

Vegetarian burgers can be made at home and if so, are can be much healthier, as you control the ingredients.

I don’t know about other people, but while I enjoy a Beyond Meat or Impossible Burger, it’s a couple of times of month. They’re rich and not something I can eat on a weekly basis. But when you get a burger craving, they’re a wonderful, guilt-free substitute!

I do enjoy processed and/or unhealthy things like chips, baked goods from Trader Joe’s, canned soups, take out food, etc. I just try to eat mostly what I make myself and that has been easier during lockdown.

[quote] Better to eat some bizarro-world unhealthy meat substitute occasionally than to eat horrible processed dead cows rendered to unhealthy "pink slime", if you're having a day when you miss burgers so much you cry every time you pass a fast-food joint.

yup, just like a sirloin steak, which had all kinds of weird things done to the poor cow, the fake meats should be considered a treat. when prepared well they are. I don't eat either habitually

Tonight I'm going to listen to a Zoom talk by Jonathan Safran Foer on his book [italic]We are the Weather[/italic] , in which he presents the case that the best hope we have for defeating climate change is to stop factory farming, even as he admits he is far from perfect in eating vegetarianly. He admits to eating burgers, especially when he's in airports, and is fully aware of his hypocrisy.

I guess the pandemic is working out for him, eatingwise. He's touring the book using Zoom rather than flying.

As for me, I'm in a bacon and eggs phase right now. Off to the breakfast room.

he's a weirdo