Today I Made:

Apparently, people like to eat.

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Thesh
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Re: Today I Made:

Postby Thesh » Wed Jul 31, 2019 8:06 pm UTC

Honestly, if I were you I would stick with meat until you feel better. Vegans typically get most of their protein from whole grains and legumes. Is it just beans or are there other legumes you can eat? The impossible burger is soybean based, and it's available at Burger King in Montgomery, AL. You can also make shakes and stuff with protein powder.

You might watch someone like Unnatural Vegan on YouTube who reviews a lot of vegan diets from people who are not eating right and feeling like crap after going vegan.
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Zohar
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Re: Today I Made:

Postby Zohar » Wed Jul 31, 2019 8:11 pm UTC

We try to have a lot of legumes in our diet - beans, lentils, chickpeas, etc. I've been vegetarian for 25 years and haven't had to take any supplements. Obviously body chemistry is different for each person, but that's what's worked for me. Fruit, vegetables, legumes, whole grains sometimes. I also eat dairy and eggs so I don't generally lack for protein.

May I ask why you're avoiding meat? Is it all animals or would you still feel comfortable having fish, etc.? I'm vegetarian due to ideological concerns primarily, but if my health was impacted - I would opt to be healthy. You don't need my permission or anything, but it's reasonable to put your own health at the expense of other beings. We do this every day as humans living in an industrial world. Any vegetarian or vegan that thinks they're avoiding all harm to animals is blind to the inescapable impact of their lives.
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Sungura
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Re: Today I Made:

Postby Sungura » Wed Jul 31, 2019 11:25 pm UTC

Thesh wrote:The impossible burger is soybean based, and it's available at Burger King in Montgomery, AL. You can also make shakes and stuff with protein powder.

Thats six hours away xD
I do make protein shakes!
The youtube idea is good.

Zohar wrote:We try to have a lot of legumes in our diet - beans, lentils, chickpeas, etc. I've been vegetarian for 25 years and haven't had to take any supplements.

May I ask why you're avoiding meat? Is it all animals or would you still feel comfortable having fish, etc.?

Beans make me gassy and bloated but lentil/chickpea pasta is really good and I experiment with TVP.
Cant do seafood makes me puke even the smell always has. Like. Even seaweed snacks n stuff.
I have alpha-gal; so I can have poultry. Price is limiting to chicken for mostpart (turkey and duck is $$$$$). I also snack on hardboil eggs.
I usually run iron deficient and have genetic problems with some enzymes that mean certain essential to life things not uptake into my system correctly/well/at all so i need to get those direct or supliment. Red meat always was great. If i was feeling ill effects, eat a steak, bam feel great. It basically has what i need all in it nicely in a processable package! Yay! Supplements don't seem to do it the same and I am guessing there is something I am missing, the balance, or cofactors (yes i am researching into this)
Definitely NOT doing this by choice. When i discovered the “steak and potato” foods made me feel so full of energy and solved the stomach upsets of pasta and breads and the nutritional deficiency problems, that was amazing. I try to listen to my body. Only now, if i were to get even a bit of mammal meat, i could end up dead (no joke).
I still have to be careful with gluten, hence knowing chickpea pasta is great, and i do brocolli/califlour crusts for pizzas.
I eat a lot o chicken now.
It isnt the same and as months eak by i feel effect more n more.

Btw today I made cocoa peanutbutter breakfast “cookies”. But other than some maple syrip no added sugar and good bit o protein :)
0BBBEF8F-49D5-4567-AC39-207A7A6D829D.jpeg
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sardia
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Re: Today I Made:

Postby sardia » Thu Aug 01, 2019 1:21 am UTC

You got alpha gal from ticks, or naturally developed it? Because it's suppose to recede in 1-5 years after getting bitten...

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Zohar
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Re: Today I Made:

Postby Zohar » Thu Aug 01, 2019 2:49 pm UTC

Sungura wrote:Beans make me gassy and bloated but lentil/chickpea pasta is really good and I experiment with TVP.

Mujadara is a really delicious rice, lentils, and crispy onions dish. If you use whole grain rice it's a pretty fantastic meal. Can add some yogurt or on top or some tahini. Also pretty easy to make.

Indian and Ethiopian cuisine also have many lentil dishes. Those two cuisines also have a lot of vegetarian options, and vegan as well if you sub olive oil for ghee. I've even made a sort of lentil humus, where I cook lentils instead of garbanzo beans - gives a similar effect and the flavor isn't too far off from standard humus.

If you do want to try beans again, apparently the trick to reducing gas is to soak them in water for a long time (up to a day), discard water and rinse well, then repeat with a 2 hour soak + rinse, then cook. Of course that's a lot more work than cooking lentils.

Edited to fix whole wheat rice > whole grain rice
Last edited by Zohar on Fri Aug 02, 2019 2:11 pm UTC, edited 1 time in total.
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Sungura
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Re: Today I Made:

Postby Sungura » Thu Aug 01, 2019 6:09 pm UTC

Yeah I did presoak and changed out water a few times. I tend to be really sensitive to certain things and guess that is one.

Thanks i hadnt thought of some of those cusines!

And yes from ticks, it is pretty common here now, and although it can drop off it doesnt always, and the liklihood for rexposure is high. Friends in the same fields as myself has a high rate of infection of it (and lyme and rocky mt spotted fever too!)
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Re: Today I Made:

Postby PAstrychef » Thu Aug 01, 2019 9:27 pm UTC

Do any of the probiotics or emzymes work for you, like Beano or Align? I know the meat allergy is separate, but maybe you could change up your gut biome. The low fodmap diet might have some ideas too.
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Re: Today I Made:

Postby freezeblade » Thu Aug 01, 2019 10:02 pm UTC

Perhaps some epazote? it's traditionally put into black beans as a gas reducer. As a herb it has a pungent resiny smell/taste similar to mexican oregano, or terragon, and should be available in the Mexican section of most grocery stores, it grows pretty well in loads of climates too: https://en.wikipedia.org/wiki/Dysphania_ambrosioides
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Sungura
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Re: Today I Made:

Postby Sungura » Fri Aug 02, 2019 2:59 am UTC

PAstrychef wrote:Do any of the probiotics or emzymes work for you, like Beano or Align? I know the meat allergy is separate, but maybe you could change up your gut biome. The low fodmap diet might have some ideas too.

Oh that is a brilliant idea i had not thought if. I have learned to like yogurt so i try and eat that. But never thought of that.
A lot of the “fodmaps” i know i do poorly on and try to avoid as is, so yes. But not strictly. More pick n choosy. Eg. Onion sucks. But garlic? Fine and delish. I went through a list a few years ago and did a lil testdiet thing and definitely found some foods to avoid!

Annnnd I made peach cobbler cookies.
5D204FE8-FCE6-4660-97F2-795628AD4915.jpeg

:D yum yum went over very well today!
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Re: Today I Made:

Postby sardia » Fri Aug 02, 2019 4:10 am UTC

freezeblade wrote:Perhaps some epazote? it's traditionally put into black beans as a gas reducer. As a herb it has a pungent resiny smell/taste similar to mexican oregano, or terragon, and should be available in the Mexican section of most grocery stores, it grows pretty well in loads of climates too: https://en.wikipedia.org/wiki/Dysphania_ambrosioides

Isn't traditional treatment just to slowly increase fiber into the diet? Like only eat a single serving, and slowly ramp it up until the gut biome adjusts? The gut biome isn't going to be permanently affected much by short term treatments.

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Re: Today I Made:

Postby dubsola » Fri Aug 02, 2019 5:05 am UTC

Zohar wrote:If you use whole wheat rice it's a pretty fantastic meal.

This confused me greatly at first, but I'm guessing you mean whole grain rice?

I made minestrone again, from scratch. It was delicious, but I can't help compare it to restaurant minestrone, which is not as good but saltier. Even though I know I put enough salt in, my tastebuds are a bit warped from restaurant food which often has heaps of salt.

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Re: Today I Made:

Postby Zohar » Fri Aug 02, 2019 2:11 pm UTC

dubsola wrote:This confused me greatly at first, but I'm guessing you mean whole grain rice?

Ack! Yes that's what I meant. Edited my original post.
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Re: Today I Made:

Postby freezeblade » Fri Aug 02, 2019 4:25 pm UTC

sardia wrote:
freezeblade wrote:Perhaps some epazote? it's traditionally put into black beans as a gas reducer. As a herb it has a pungent resiny smell/taste similar to mexican oregano, or terragon, and should be available in the Mexican section of most grocery stores, it grows pretty well in loads of climates too: https://en.wikipedia.org/wiki/Dysphania_ambrosioides

Isn't traditional treatment just to slowly increase fiber into the diet? Like only eat a single serving, and slowly ramp it up until the gut biome adjusts? The gut biome isn't going to be permanently affected much by short term treatments.


Well, yeah. But the epazote can't hurt, and is traditionally put into mexican bean dishes for it's anti-gas purposes, as well as seasoning.
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Re: Today I Made:

Postby PAstrychef » Sat Aug 03, 2019 2:34 pm UTC

Put a chuck roast in the instant pot with some pepperoncini and assorted herbs and spices, ended up with a close approximation of a Chicago style “Italian beef”, which is funny because the recipe I started from is called Mississippi pot roast. Great on a section of baguette.
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Re: Today I Made:

Postby sardia » Mon Aug 05, 2019 5:01 pm UTC

PAstrychef wrote:Put a chuck roast in the instant pot with some pepperoncini and assorted herbs and spices, ended up with a close approximation of a Chicago style “Italian beef”, which is funny because the recipe I started from is called Mississippi pot roast. Great on a section of baguette.

Did you shred the beef afterwards or slice? I've gotten semiserious complaints that only deli slices count as Chicago style Italian beef. Crazy choosy beggars.
What's exactly mississippi about it?
Edit: I regret googling this, some knowledge isn't meant for the masses. Ranch seasoning packet, au jus style gravy packet, and pepperoncini, and butter? Wtf

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Re: Today I Made:

Postby Zohar » Mon Aug 05, 2019 5:52 pm UTC

Made some more Ethiopian food. We keep making the same two things from this book, Teff Love. Cabbage, carrots, and potatoes roasted in the oven with olive oil, garlic, jalapeno, ginger and cardamom, and a lentil stew with onion, garlic, ginger, and some other spices (forget which ones).

They're both delicious but we should really explore more options from it.
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Re: Today I Made:

Postby PAstrychef » Mon Aug 05, 2019 6:08 pm UTC

sardia wrote:
PAstrychef wrote:Put a chuck roast in the instant pot with some pepperoncini and assorted herbs and spices, ended up with a close approximation of a Chicago style “Italian beef”, which is funny because the recipe I started from is called Mississippi pot roast. Great on a section of baguette.

Did you shred the beef afterwards or slice? I've gotten semiserious complaints that only deli slices count as Chicago style Italian beef. Crazy choosy beggars.
What's exactly mississippi about it?
Edit: I regret googling this, some knowledge isn't meant for the masses. Ranch seasoning packet, au jus style gravy packet, and pepperoncini, and butter? Wtf

Needless to say, I do not use packets of seasonings. I also greatly reduce the butter. I’ve no idea why this is named for Mississippi. This particular batch was shredded. True Italian beef is made with a cut like bottom round, which will slice well once chilled. I suspect the butter is added when using very low fat cuts.
Today I may actually get to making that borscht.
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Re: Today I Made:

Postby Zohar » Tue Aug 06, 2019 5:17 pm UTC

Oh I forgot I also made some delicious zucchini bread. Used some from our garden, so that was nice. Ended up making double the amount, enough to fill three small loaf pans. Highly recommend.
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Sungura
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Re: Today I Made:

Postby Sungura » Fri Aug 09, 2019 3:28 am UTC

I tried
F51C5E2A-05F5-4845-A177-EB049C2A62F6.jpeg


This was the filling.
Chicken, potato, rutabaga, garlic and some spices
A4DEA591-0ED5-4751-B980-EDEF3D76B74A.jpeg


I need more flavour in both pastry and filling.
Will try again tomorrow.

Pastys are hard. Why cant there be a nice pasty shop here where i can get a lovely one like Prima’s for like £4.
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Re: Today I Made:

Postby Zohar » Fri Aug 09, 2019 2:04 pm UTC

Is this standard pie crust dough? I've had the most luck with Smitten Kitchen's all-butter recipe. It consistently rolls well and is indeed super flaky.
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Sungura
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Re: Today I Made:

Postby Sungura » Fri Aug 09, 2019 3:08 pm UTC

Zohar wrote:Is this standard pie crust dough? I've had the most luck with Smitten Kitchen's all-butter recipe. It consistently rolls well and is indeed super flaky.

That is almost what i did. Cold milk instead of water though and i forgot the sugar which may be the needed bit. I grated in the butter but plan next time to freeze the butter before grating. Using a chilled fork to mix it all kept the entire mixture quite chill. Rolled and baked on the spot so lost the extra chill bit. The texture was pretty on just flavour was meh.
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Re: Today I Made:

Postby Thesh » Sun Aug 11, 2019 11:06 pm UTC

I'm lazy and mostly out of food so I tossed a mixture of rice, lentils, and chili sauce (dried red peppers blended with water) into the oven and I will see how it turns out. Probably edible.
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Sungura
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Re: Today I Made:

Postby Sungura » Fri Aug 16, 2019 1:46 am UTC

I made rainbow cake. Legit rainbow. Decorated with a nice chocolate glaze, with handdrawn rainbow unicorn and stars.
Also, baking shows lie. Putting food colouring directly on the inside of the bag to colour the frosting does not work anywhere near as well as colouring frosting beforehand. C- will not try that again.
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