February 10th, 2007

non-soy yogurt?

Before going vegan, I used to eat a ton of yogurt, both because I liked it and to cut down on yeast infections. So now, there's soy yogurt, which has the same live cultures, but is another overly processed soy product.

I'm trying to cut down on the amount of processed soy in my diet, because it makes me feel gross, so is there another way to get those live yogurt cultures? Any non-soy yogurts out there? Or any good supplements, to avoid the yogurt part altogether?

thanks!

mail order frozen vegan foods

Does anyone know of a mail order company where I can order frozen vegan foods to be shipped to my house? I don't live in a vegan-savvy town and the closest Whole Foods/Wild Oats/etc. is quite a trek from here. I did a google search, but could only find a couple places that only ship within a certain area. I'm specifically looking to order vegan mozzarella, Tofutti frozen products, and Amy's non-dairy pot pies.

x-posted
  • Current Mood: frustrated

lentil meatballs

this is a recipe that i made up myself when i decided to cut out soy in my diet... i made them again last night and i was going to take a picture to show you all, but i forgot until it was too late... sorry! just trust me, these are the bomb :D

1 cup brown lentils
2-3 cups water
6-8 mushrooms, sliced
olive oil
1 slice bread, preferrably whole grain
veggie stock
1/2 small onion, finely diced
2 cloves garlic, minced
2-3 tsp. Italian seasoning blend (or oregano, thyme, basil, and fennel seeds, if you have)
salt and pepper to taste
dry breadcrumbs

cook lentils in water until very soft, 30-40 minutes. sautee mushrooms in 2-3 tbsp. olive oil until soft. finely chop sauteed mushrooms, and save the mushroomy olive oil in the pan. soak bread slice in veggie stock. transfer cooked lentils to a bowl and mash up with a potato masher or fork. break up soaked bread and add to lentils and mash all together. add finely chopped mushrooms, onion, garlic, Italian seasonings, salt and pepper and mix well. if it seems to dry, add a little veggie stock, or if it seems too wet, add a littld dry breadcrumbs. form into balls (i usually get about 12) and coat each one with breadcrumbs. heat pan with mushroom oil (you may need to add a little more olive oil) to medium high and sautee the meatballs, turning to get each side browned.

if you're making spagetti sauce, you can add the meatballs when they're done sauteeing, but don't cook them in the sauce too long or else they will fall apart. i also like to make meatball sandwiches with them, just put them in sub rolls with tomato sauce and whatever cheese substitute you like and bake in oven for 10 or so minutes. these guys freeze well, too. yummy!

Lemony Pumpkin Soup

This was a total fluke - it turned out so nicely. It has a very distinct citrus tang to it and is quite refreshing and light. I had thirds. ^_^

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Lemony Pumpkin Soup

Ingred:

*2 cups of diced kent pumpkin
*Quarter of a cabbage, chopped roughly
*1 onion, diced
*1 carrot, diced
*3 medium potatoes, diced
*Quarter of a preserved lemon
*Teaspoon of minced garlic
*Salt and pepper to taste
*Water to cover
*2 tablespoons of olive oil
*Three large sprigs of thyme

Meth:

*Fry onion in oil until translucent. Add all veggies and coat in the oil before covering with water (with about two or three centimetres of water above the level of the veggies).
*Plonk in the preserved lemon quarter, garlic, salt, pepper and the thyme. Cover and simmer until everything is soft. Remove thyme, blitz in a blender or with a food processor, and serve in nice bowls with a hunk of crusty vegan bread - homebaked if you are so luck (wish I was!).

:)

x-posted to my journal and vegrecipes