How 'bout gift ideas? Ds1’s gf is a pescatarian and loves to cook and bake. They will be traveling so don’t want to load them down with a bunch of stuff. Maybe a gift-of the month-type thing? Suggestions?
They may sell frozen taro in places as a variety of ethnic cuisines include it, not just Hawaiian.
Agree that one is free to highlight the huge array of veggies and grains and legumes as a vegetarian — no need for foods to share the spotlight with meats or be a substitute.
Maybe if you go to Sur la table or Williams Sonoma they may have more suggestions as well.
Our neighbor has a breadfruit tree as well. It’s very filling — another starch but healthy. Don’t know whether you can buy it canned or frozen. It tastes somewhat s dense potato.
My daughter has been vegetarian since she was 7 and went vegan at the beginning of 2019. We have done a Purple Carrot meal box kit and I have learned SO much and enjoyed so many great meals! What’s kind of cool is that Purple Carrot makes all their meals available for free online; you do not need to be a subscriber.
One additional protein source that I haven’t seen mentioned on this thread is seitan. I had never heard of it before Purple Carrot, but it is another great protein source, in addition to firm tofu, beans, etc. Here’s a recipe from around Memorial Day that uses seitan:
https://www.purplecarrot.com/plant-based-recipes/barbecue-seitan-with-fusilli-pasta-salad
Also, meat substitute wise, our favorite is the Field Roast Italian Sausages. They are THE BOMB! The Field Roast Apple Sage Sausages are good too. I wish my local supermarket would do a better job keeping these products in stock, but if you can get your hands on them, I recommend!
I think recipes would be fun. Also Harry and David fruit of the month I have done through the years with good success.
Here’s an excellent vegetarian recipe hearty enough for a light dinner or lunch.
https://www.foodnetwork.com/recipes/ina-garten/maple-roasted-carrot-salad-3523135
Don’t know whether others have stated but “beyond burger” and “impossible meat” are very processed food products that most likely won’t be good for anyone’s health.
Tofu, chickpea, lentils (red or French), dried beans, mushrooms, plantains are my go to veggie when cooking for vegetarians.
For yam/sweet potatoes, I instant-pot them five minutes then slice them and roast them in the oven.
I don’t like seitan’s salt content. I’ve had the beyond burger and it’s more meatlike than other veggie burgers, but I like veggie burgers that taste like vegetables just fine. I like the newer vegetarian cookbooks better than the old classics like The Moosewood because they tend to have simpler recipes with a lot less fat.
We try to prepare the majority of our at home meals as vegetarian (lacto-ovo).
I stay away from soy, so the protein sources that figure most heavily into our rotation are beans (in particular, I often roast up big batches of chick peas - they make a great topping for salads, baked potatoes, added to rice dishes), eggs (a fried egg added to a rice or vegetable dish just gives it that…chef’s kiss …extra something), and the occasional processed meat substitute–seitan for stir fry, and quorn brand crumbles for anything that needs a ground beef substitute. For “burgers” I like the Aldi label (Earth’s Best, or something like that?) quinoa crunch patties. They don’t pretend to taste like a burger, but they are super tasty. In general, though, those types of items are not a regular part of our diet - too processed and unhealthy.
My latest favorite thing to prepare are buffalo cauliflower “wings” - they are great as a app, in tacos or burritos, or as a salad topper.
https://chocolatecoveredkatie.com/2019/06/27/buffalo-cauliflower-wings-recipe/
America’s Test Kitchen has a great entry-level vegetarian cookbook – we have loved tofu Banh Mi and chili-lime black bean tacos, to our profound astonishment. I second the comment that you do best not trying to replace meat, just move along to veggies, grains, and fruit.
@rockymtnhigh2 - The vegetti tool is great. Here are some tips…
- be verrry careful with the fingers when you get down to the nub (best to use the plastic doo dad holding tool).
- we don't peel the zucchini first, but you could if desired.
- it works best if you find small diameter zucchini that fit in the tool w/o cutting
The result does have same taste or mouth feel as pasta, but honestly for some dishes we prefer it
OK- thank you @colorado_mom, I passed the info along to my kids.
H was raised vegetarian in India. Many good lentil/dal/bean dishes for protein (complete proteins when add rice). Indian food often includes dairy- especially dairy. My vegetarian mother in law won’t eat eggs but will include cakes/cookies pies made with them.
An important issue is to include enough protein. Years ago restaurants would basically create vegetable dish substitutes- what, no beans ? Being vegetarian is not necessarily more healty. I have seen obese Indians who don’t eat meat but do too many carbs and fats.
You can spice canned beans- chickpeas, red, pinto, black beans with various ethnic profiles. Think Indian, Greek, Mediterranean, Mexican, Italian. Do add rice for the rest of the amino acids.
“An important issue is to include enough protein” - Any recommendations for daily protein goals? (I know it could vary by age, weight, excercise etc… hoping to get recommended website to figure it out. I track food with MyNetDiary and want to compare to their daily targets).
How much protein you need depends on weight and your level of activity, but here’s a reasonably good article, which seems to be saying more than the recommended amount (40-60 grams) may be better. I was surprised eggs don’t have more protein! https://www.health.harvard.edu/blog/how-much-protein-do-you-need-every-day-201506188096
Thanks @mathmom - helpful article. The “calculator” link in the article didn’t work for me, but I found this one - https://www.calculator.net/protein-calculator.html
Ha, the RESULT wide ranges shows why I have heard/read varying recommendations…
My example (age 57, 120lb, 5’2", light exercise)
RESULT
Based on given information, the following are the basic protein intake recommendations from multiple authoritative institutions:
> American Dietetic Association (ADA): at least 54 - 98 grams/day.
> The Centers for Disease Control and Prevention (CDC): 42 - 147 grams/day (10-35% of daily caloric intake).
> World Health Organization safe lower limit: 45 grams/day.
Note - My MyNetDiary app target varies daily based on my calorie intake and exercise, usually around 70 to 80g. So that seems reasonable based on above.
The strength coaches I read online suggest about 125-150 grams of protein per day for females & +200 for males —- for strength training (adding muscle mass).
It’s easy to hit 60-75, IMO.
I have been reading labels on foods and looking up foods all my life. But, surprisingly I am now reading more labels and reading about the various fats and more willing to experiment. I think labels have gotten more detailed.
Tried Oikos triple zero blended vanilla greek yogurt. Surprisingly tasty at 100 calories and zero fat with 15 gms of protein. (I don’t do fiber well and this was 3 gms.)
I’m hooked to Siggi’s. I usually have 2 for breakfast (with a little bran cereal added).
D tried the veggetti she got last night on face time. We got a good laugh as she maneuvered it with zucchini. It worked quite well and very simple. Fun!
Not sure if it will work in the veggetti but if it does, try spiralizing sweet potatoes. Those are my favorite “noodles”. I know everybody else loves it, but I’m not a huge fan of zucchini and also the extra moisture it puts into recipes (even when you go to great lengths to dry it, salt it, squeeze it, etc I just don’t like that extra water diluting whatever toppings or sauce I’m using) but sweet potatoes work well as “noodles”.