March 11th, 2008


So, yesterday my dad got me some organic Yerba Maté, which he read about in a book that I lent him. To me it smells like mad tobacco. It tastes really good though. What's your favorite tea? Does anyone combine teas? Does anyone have any tea recipes.


So anyway I went to Whole Foods last week and marveled at the large variety of non-dairy milks: soy, almond, rice, ect. Then I saw oat milk. I took it home and it tastes great. I was just wondering what you thought of the various milks out there and perhaps which is the most nutritious. I know soy milk is very nutritious but there is a lot of concern about soy affecting one's thyroid. I was just wondering if there was a possible substitute.
  • chaeri

Multiple food allergies and soy concerns

My sister-in-law is allergic to whey, gluten, eggs and legumes. She is
also concerned about eating soy, and wants to know what will affect
thyroid hormone absorption. Does anyone have any good cookbooks or
recommendations for recipes or substitutions for her? She is not vegan, so she
can just use meat instead of soy-based meat substitutes, but what
about milk or egg replacements and non-soy gluten-free foods?


i was eating some really terrible store-bought hummus last night, and was thinking that i should make my own. i hate store-bought's so harsh and artificial. so, i googled hummus recipes and found a bunch that looked good. i decided to combine a bunch of recipes into my own:  

2/3 of a can of chick peas (can substitute garbanzo beans) (note: yes, i know that these are the same thing, but oftentimes they are labeled differently in the store and some are not aware of this!)
1/8 cup of liquid from the above can
2 tablespoons lemon juice (can substitute lime juce)
1 tablespoon tahini (can substitute vegan peanut butter if you really need to, or vegan plain yogurt for lower fat)
a sprinkle of garlic powder (i was going to use crushed garlic cloves, but was just too lazy.)
1/3 teaspoon of kosher salt
1 tablespoon of olive oil
cumin to taste (i probably used a half teaspoon, add more for flavor)
a handful and a half of shredded fresh baby spinach (or any kind of spinach, really.)
1/4 can of black beans
2 generous tablespoons of sesame oil
a sprinkle of paprika to taste
firm, pressed tofu (i probably used 1/8 block)
a light sprinkle of basil (can substitute any similar herb)

it is pretty delicious, i must say. i'm eating it right now. although there are a lot of ingredients, the flavor of the tahini is really present, and it's nice (if you like tahini). it's not strong at all, and is very light, as an appetizer should be. remember that all of the above amounts are not set in stone. looking back, i should have upped the ante on the chick peas and black beans for a thicker consistency.

any ingredient can be altered or omitted to suit personal taste, which is really what it's about.
i served it with whole wheat pita. warm indian naan bread seasoned with cumin would be good, too.

other suggested additions (but not all at once!):
tomato, sundried or fresh
spicy pepper, such as cayenne
feta cheese (for those not strictly vegan)


update: the thin consistency was fixed with a night's worth of refrigeration. now it's perfect!

what?, wait
  • vyedr

All Soy Bread

Hello all!  Ive checked all the memories as best I can, and I cant seem to find a recipe for an all soy bread. Me and my family are all going on an all protein diet starting next monday, and pops wanted to see about making an all soy bread. All the recipes I've found so far have partial soy flour, but we are doing everything we can to cut out all processed grains like white flour found in store bought bread, and of simple starches and carbohydrates like in potatoes. If anyone has a recipe for me, or can direct me somewhere that does, I would be SO grateful! Thank you all for your time and effort! I really do appreciate it!
  • fambai

eat your broccoli stems!

I made blasted broccoli florets this weekend, and had so much extra broccoli stems I couldn't bare to toss them.  So I saved them, and cooked them tonight.  After a couple of WWW searches were very uninspiring, I did something i rarely do, and devised my own recipe for broccoli stems.  Here it is: (and the word "about" or "approximately" should be read to before every ingredient!)

*1T oil
*1 small onion, chopped
*2 cloves garlic, minced
*4 (big-ish) broccoli stems, chopped
*4 carrots peeled, and chopped
*1 tsp dried thyme
*1 tsp dried sage
*1 c. white wine
*3 c. veg. broth (i love the trader joe's liquid packets for convenience)
*1 can small white beans
S&P to taste (i like kind of a lot)
minced flat leaf parsley
white truffle oil

*Saute onion and garlic in oil for a few mins.; add broccoli stems and carrots, saute a few mins more; add sage and thyme and wine and veg broth; cover- and add some S&P to taste, turn heat down and simmer for 10ish minutes; then add beans; let simmer 5-10 mins. more.  check for seasoning, add more if necessary.

I had over Israeli couscous (highly recommend and it cooked while I was working on this) with parsley and white truffle oil garnish.  And of course a little wine with the meal...  Soooooo good!

Sooooo use those broccoli stems!