June 9th, 2004

Certified Organic

Best sources for slow-release carbohydrates and protein?

Hey, all. I recently joined the community and I thought I'd share something that's been on my mind recently:

I've been vegan for + 7 years and every couple of years, I like to take a step back and review my diet for its nutritional value as it's so easy to succumb to "junk food veganism" sometimes. I'm leaving for a ~ 2 month backpacking trip through Alaska in a month so I decided that now might be the best time to look over my food sources and I'd love to hear others' advice on the matter.

I have very few limitations. I don't like celery, processed / packaged foods (including mock meats) or refined sugars. (I recently began experimenting with stevia and am having good results.) My meals generally vary a lot, depending upon what we have in the house so it's hard to paint a perfect picture. My breakfast, a fairly unchanging meal, typically consists of slow cooked oatmeal with nuts / dried fruit / seeds for breakfast or sometimes cereal with homemade (sugar-free) soy milk. Brown rice, legumes and stirfried vegetables / tofu are also very common. I snack on fruits, nuts, seeds or sometimes salad. Almost everything is organic.

One of my goals is to include more seaweed as I know kombu / kelp is incredibly rich in nutrients. I'd also like to switch from eating so much tofu to eating more tempeh.

What's your advice? Thanks a lot!

Edit: Even though I mentioned backpacking, I mostly seeking nutritional advice on vitamin rich fruits / veggies and slow-release carbohydrates for non-backpacking life.
kestrel

toll house chocolate chippers, modified

I finally figured out the toll house recipe after about a year of no success. YES! These are amazing. Exactly like the original. Enjoy. :)

Mix together 1 cup of room temperature Soy Garden spread with 3/4 of brown sugar and 3/4 white sugar (i used evaporated cane juice here).

When blended, add 1 tsp. vanilla, then about a 1/4c plain, unsweetened applesauce.

When blended, add 2 1/2 cups flour, 1 tsp baking soda, 1 tsp salt. You may have to add up to another whole cup of flour to get proper cookie consistency (it starts out very oily like a thick cake batter, but it's varied in how much i've had to add from 1/4 to 3/4c extra flour).

Then add 2 cups GOOD dark chocolate chips (i use ghiradelli double dark chocolate chips) and 1 cup chopped nuts of your choice (you can omit them; i used walnuts.

ungreased pan, 375, about 11 minutes. mmmmmmmmmm. i got a recipe request from everyone that touched these. ;)

(no subject)

my friends and i are having organized craft days now, and i get to make the snack next week!!

does anyone have any really good recipes they want to share with me, none of my friends are vegan, so this will be a surprise for them.

nutritional yeast!

after reading so much good stuff and wanting nutritional yeast for MONTHS, i finally remembered to buy some at the store the other day...so now i have a crapload of nutritional yeast...and other than sprinkling it on random food i eat as it is...i have not really made anything using it...

what are your favorite things to make with it? i want to play around with it this weekend...and see if i can actually cook something up good.

<3John
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kestrel

(no subject)

i want some kind of peach dessert.. i have an overload of those canned peach halves and at one point, i remember someone posting about this spongy cake thing with them thrown in there. i can't find it in memories though. anyone know what i'm talking about? or if you have any other awesome peach dessert type recipe, i'm all for that. thanks so much. :)
coolscience

Marmite

Recently, I discovered that a grocery near my place carries this strange yeast-extract thing called Marmite. The jar recommends spreading it thinly on toast; I've tried this, and it's very interesting. The flavor is entirely unlike everything else.
So. What else can I do with this stuff? What is it for?