Meals that contain no meat
This week on Table Talk: A conversation on meatless dining.
Deborah Madison’s arugula blossom salad is meat-free.
Add your email below to receive a reminder in advance of the chat. Which begins at 10 a.m. PT, 1 p.m. ET.
Join us!
| Table Talk with Kim O'Donnel - June 25, 2009 | (06/25/2009) |
| 9:50 | Kim ODonnel: Good morning from Seattle! I'll be back at the top of the hour to take your questions and comments on meatless eating, cooking and shopping. |
| 9:57 | [Comment From Guest ]
hi kim - saw a preview for FoodInc. the other night.... i'm trying to gather my courage to see it! |
| 9:59 | Kim ODonnel: Hey there! I highly recommend that you see it. And take someone. I watched it with my mom and she was blown away, really opened her eyes. I also think it's good idea to watch FRESH, which features folks doing some great work, offering alternatives to the big system. Who's seen either movie, wants to discuss? |
| 9:59 | [Comment From Guest ]
i saw a link here on culinate to a recipe for a carbonara-style pasta dish with zucchini instead of bacon.... i miss carbonara almost the MOST since i gave up eating meat.... |
| 10:00 | Kim ODonnel: Bacon seems to be one of the few things that people miss the most about eating meat. I wonder if some crisped- up tempeh would do the trick? |
| 10:01 | [Comment From BallardRadish ]
Hi Kim! I have a beany Q for you: I love to make hummus from beans I soak/cook myself. But they're stinky, both during the soaking and cooking. Once they're cooled & rinsed, they're fine, but is there a way to avoid that unpleasant odor? |
| 10:03 | Kim ODonnel: BallardRadish, interesting question. Would some parsley while soaking help out? Anyone with thoughts? I actually love the smell of beans cooking. |
| 10:03 | [Comment From redweather ]
i haven't tried tempeh yet - i admit to being kind of trepidacious, even though you are always saying how great it is! |
| 10:04 | Kim ODonnel: Redweather, I speak as a convert. I was once wary too. But marinaded for a bit and then pan fried, the flavor and texture is really appealing. I much prefer it to tofu. |
| 10:04 | [Comment From terp in the kitchen ]
kim, you've always given me the courage to take the next leap - i really want to incorporate more meatless protein - including tofu, etc. where should a girl start (that might also tempt her cholesterol-wary but highly flavor concious hubby)? |
| 10:06 | Kim ODonnel: Hey Terp. Let's start with a burger. Seriously. Have you ever tried Gimme Lean brand ground beef? It's a soy based product. You season it with some onion, herbs, mustard, hot sauce, etc. Form into patties, pan fry, bookend between a toasted english muffin that's been rubbed with garlic, and your hub is gonna love it. Shucks, throw on a little cheez for starters. |
| 10:07 | Kim ODonnel: Got a question for y'all -- Does Thursday work for you as a chat day? Or is there another day more preferable? We are assessing state of things here at Culinate and want to make sure you're able to stop by. Any other suggestions welcome too. |
| 10:07 | [Comment From DianasaurDishes ]
I haven't tried tempeh either. I admit to being a little trepidacious as well |
| 10:08 | Kim ODonnel: DianasaurDishes, would you be willing to give it a try, tho? With a little hand holding? |
| 10:08 | [Comment From Jill, The Veggie Queen ]
My meat-eating (I hate to admit it) really likes Boca burgers because they, like Gimme Lean, taste most like meat. I don't think that they are so great for you but it's good for transition to meatless eating. |
| 10:09 | [Comment From Lizka ]
Thursday is probably the best day for me in general. |
| 10:09 | [Comment From BallardRadish ]
Hmm, the garbanzo odor reminds me of when my Mom would decide to stay home from choir practice, due to her most recent meal including flatus-inducing items (and everyone knew it). As one of my college professors said about methane gas "...it gives off an odor that means you should excuse yourself in polite society..." Sorry! |
| 10:09 | [Comment From terp in the kitchen ]
thursday works in my world - one tech question, though - is there a way to pre-submit questions, in case we can't "attend?" |
| 10:09 | Kim ODonnel: Terp, I've been wondering too about pre-sent questions. We might be able to set this up via twitter. Would that be of interest? |
| 10:10 | [Comment From DianasaurDishes ]
Yes! I'm willing to try anything, esp since meatless saves $$$ |
| 10:11 | Kim ODonnel: Dianasaur, here's one recipe for BBQ Tempeh, with vin slaw! Perfect for july 4. |
| 10:12 | [Comment From GirlScoutMom ]
Thursday is great. I telecommute Thursdays, so I can chat. :-) But Tues or Fri are the same deal for me. |
| 10:12 | [Comment From DianasaurDishes ]
Thursdays work well for me. Glad you tweet it or I'd forget :) |
| 10:12 | [Comment From Lizka ]
Yes, I'd like the option of pre-sent questions, too. |
| 10:12 | Kim ODonnel: We are going to explore some options for pre-sent questions. Stay tuned. On another matter, would you want meatless more than once a month? Or something else more than once a month? |
| 10:13 | [Comment From RestrictedEating ]
Hi Kim, I've got a pretty restricted diet right now, relying mostly on protein and cooked veggies, with a little bit of fruit or carbs if I've just had a bunch of protein. With the warm weather out here in DC, I'd love a cold potato-leek soup, but can't do all the starch from the potatoes. Any suggestion for something similar, perhaps using tofu? |
| 10:13 | Kim ODonnel: RestrictedEating, I'm going to ask Jill, Veggie Queen, to take a crack at this, as she's a registered dietician. Jill, got thoughts? |
| 10:14 | [Comment From redweather ]
i'll try the tempeh too, but will need the hand-holding! i just don't know what to do with it! |
| 10:15 | [Comment From Jess ]
I have the same sentiment on tempeh but I swear with the recipes posted on this chat before I will try it one of these days! |
| 10:15 | Kim ODonnel: Jess, and I swear by them! Test everything I share. |
| 10:15 | [Comment From BallardRadish ]
Pre-submission of Q's would be great! Thursday is no worse than any other day, although I wish this was in the afternoon. At 10AM, if I'm not working, I'm usually running errands. |
| 10:15 | [Comment From GirlScoutMom ]
I find the meatless interesting, but not too practical for cooking ideas for my family. The picky kids and husband only go so far... |
| 10:15 | [Comment From Jill, The Veggie Queen ]
Meatless is good, as well as what's fresh and in-season. |
| 10:16 | [Comment From Jess ]
I agree with the pre-chat Tweets and FB messages - very helpful reminders |
| 10:16 | [Comment From Jill, The Veggie Queen ]
RestrictedEating, you could just blend tofu, soy milk with cooked leeks and see what you get. I'd use Mori Nu silken tofu with that. And then chill it. Season it well. |
| 10:16 | [Comment From BallardRadish ]
For me, meatless 1x/mo is more than adequate. |
| 10:16 | [Comment From Guest ]
Hi all! I finally have a Thursday afternoon where I'm free to join you! |
| 10:16 | Kim ODonnel: Welcome aboard, Guest! Do you have a name? |
| 10:17 | [Comment From GirlScoutMom ]
Our attempt at tempeh was not good; maybe it was the brand I got. I stirfried it. I've liked it at restaurants, but this set my healthy eating cause back. |
| 10:17 | Kim ODonnel: I really recommend marinating it for a little while. I love what Dijon mustard does for it. I use Light Life brand. |
| 10:17 | [Comment From Jess ]
That bbq tempeh recipe is one you've posted for me before and it looks so fantastic. Just need to give it a shot. |
| 10:17 | [Comment From redweather ]
terp - there are 2 roads to take with a meat-lover when you're trying to cut back on the meat; one is to find the closest substitute, i.e. a veggie burger that ALMOST tastes "just like" a burger. the other is to take the tack that NOTHING is going to quite be like a steak or my old favorite, bacon, and find things that are equally tasty, if not similar. |
| 10:18 | [Comment From Dawn ]
Sorry, that was me as "guest"...I've been reading Michael Pollan's "The Omnivore's Dilemma". Great reading! |
| 10:18 | [Comment From Guest ]
kim, that tempeh pasta looks good - i'll try it. i didn't realize you were allergic to mushrooms! how i would miss portobellos! |
| 10:19 | Kim ODonnel: Yeah, I developed an allergy to mushrooms about 5 years ago. I do miss them occasionally but I'd rather do without than carry an Epi pen around. |
| 10:19 | [Comment From terp in the kitchen ]
veggie queen, i love meatless, and am personally happy w/ it, but 1) i've really found that i need protein to make it last, and 2) a lot of meatless is high in carbs (b/c it tends to rely on pasta/rice), which hubby is trying to keep low. quinoa pilaf is only just accepted in our house, but not loved yet (by anyone other than me) |
| 10:20 | [Comment From Dan ]
My friend Liz turned me on to a fairly new bacon-flavored tempeh. I use it on tomato sandwiches with veganaise. It's pretty good. |
| 10:21 | [Comment From nicole/cucinanicolina ]
I have to admit, as a vegetarian of 14 (yikes!) years, I just don't love tempeh. I make a lot of stuff w. beans and quinoa and plain old tofu. It's something with the texture maybe? But I'd be willing to try again w. a good recipe! |
| 10:22 | Kim ODonnel: I think texture is really important, Nicole. This is the reason I'm not wild about tofu, but like you, willing to try again. In fact, I'm keen to make veggie Banh Mi w/ tofu. |
| 10:22 | [Comment From Jill, The Veggie Queen ]
Turtle Island and Lightlife are now making marinated tempeh in a variety of flavors. Haven't tried it yet but will tonight. I'll let you know what I think. |
| 10:22 | Kim ODonnel: Please do, Jill! |
| 10:22 | [Comment From terp in the kitchen ]
redweather - agree. we try to go to fish, too. (realize that's not totally meatless). just have to get over the flavoring hump with him - not sure what'll do it except individual dishes |
| 10:23 | Kim ODonnel: Small, incremental steps are the key to change that sticks. Keep it up, eventually you will see a shift. |
| 10:23 | [Comment From Dawn ]
redweather--I take the "nothing tastes like meat" approach and it seems to be working pretty well. I don't miss meat at all but the hubby often requests dining out so he can get his fix. |
| 10:23 | [Comment From Dan ]
Also, I've tried lots of different veggie burgers. One of the best tasting is Grillers Prime, but I try not to eat them anymore because they do have egg in them. If the eggs don't scare you off though, they have a nice, fiberous texture. |
| 10:23 | [Comment From BallardRadish ]
Kim, so far, which are your favorite farmers markets in the Seattle area? I'm excited-the cherries are here, which means the nectarines & peaches shouldn't be far behind. |
| 10:25 | Kim ODonnel: BallardRadish, I'm a big fan of Ballard market, nice way to end weekend. I love mid-week markets, tho -- heading over to Lake City or Wallingford, Queen Anne...and I love how Seattle markets offer terrific prepared food to order. This does not happen in DC. |
| 10:25 | [Comment From redweather ]
Dan, you have made the most compelling, bacon-flavored argument so far to get me to try tempeh.... |
| 10:25 | [Comment From redweather ]
the picture of Deborah Madison's salad looks good, but one thing i find myself WAY less interested in, now that i'm meatless, is salad. it's just not the same without some bacon, or fried chicken strips, or something of the sort... |
| 10:26 | Kim ODonnel: Interesting, redweather. I wonder if a little tempeh or crisped up tofu would make a difference? |
| 10:26 | [Comment From DianasaurDishes ]
I'm excited to try the tempeh recipes. My husband never thought he could go meatless, but we do it 3-4 times a week now and he loves it. I started small like 1 piece bacon in a pasta dish and then a couple weeks later same dish w/out bacon. |
| 10:27 | Kim ODonnel: Thanks for your story, Dianasaur. Another example of baby steps setting the stage for big leaps! |
| 10:27 | [Comment From Guest ]
I have started liking tempeh thanks to the wonderful workings of a vegan chef. However I found that brand matters and the best was what he used called Surata |
| 10:27 | [Comment From Laurel guy ]
For those of your fans from "back home" in DC, Thursdays is now a great day since Marc Fisher moved into a new job and no longer chats on Thursdays. A real hole in the chat schedule now, so this is great! |
| 10:28 | [Comment From Jill, The Veggie Queen ]
You can always resort to veggie bacon bits made from soy, or make some baked tofu with smoked paprika to sub for bacon. |
| 10:28 | [Comment From redweather ]
wow, i just realized that every other comment i've made today on the meatless chat included the word " bacon." |
| 10:28 | [Comment From Laurel guy ]
Suggestion for pre-sent questions. Set up a yahoo, gmail or culinate mailbox like tabletalk@culinate.com and people can e-mail q's early there. Then you can check the mailbox on Thursday mornings before the chat and pick out the ones that will work best to transfer to the chat. |
| 10:28 | Kim ODonnel: We are taking all of these suggestions to heart. Thank you, keep'em coming. |
| 10:28 | [Comment From Syd ]
The best veggie burgers I've found are Sunshine brand. I like to crumble them up and fry till crisp then throw in diced onions and a can of green chiles then pile on a bun. YUM! |
| 10:29 | [Comment From Guest ]
Hi Kim and all! Sorry to chime in so late after all your great talk. I wanted to add that aside from the crisp, chewy, salty, savory qualities of bacon that make is so appealing, the smokiness is really a siren call for most of us. Because of that, I love to use chipotles, either dried/rehydrated or en adobo for a smokey dimension. Or smoked salts, paprika and other such spices. |
| 10:29 | [Comment From Tara Mataraza Desmond ]
Oops, sorry Kim, that chiopotle, etc. comment was me! |
| 10:29 | Kim ODonnel: Hi Tara! Tara M Desmond is the author of the new book, "Almost Meatless." |
| 10:29 | [Comment From Jill, The Veggie Queen ]
Just had a tofu like product made from organic peanuts from Sunergia. Interesting stuff. Pre-flavored with ginger and sesame. No soy for those soy-free folks. Best tempeh is made at home. |
| 10:29 | Kim ODonnel: I like Sunergia products. That sounds good. |
| 10:30 | Kim ODonnel: Jill, let's do a tempeh video! |
| 10:30 | [Comment From Jacqueline ]
Just tuning in! I see right away useful links, as always. My sis in law is just discovering tempeh. |
| 10:30 | Kim ODonnel: Hey Jackie! Jackie if a food writer based in Boston. |
| 10:30 | [Comment From DianasaurDishes ]
redweather-Our salads must have one of two things on them if there's no meat, Feta or avocado. The texture and flavor makes my husband not miss meat |
| 10:30 | [Comment From Jess ]
I made a few comments that look like they aren't coming through. Has anyone tried jackfruit? |
| 10:31 | Kim ODonnel: Jackfruit. Hmm. I don't think I have. think it's quite the perfume... |
| 10:31 | [Comment From Jill, The Veggie Queen ]
OK, Kim, count me in on tempeh video -- making it, cooking it, eating it. Yum. |
| 10:31 | Kim ODonnel: We gotta find a way to do this! |
| 10:31 | [Comment From Lizka ]
You can make tempeh at home? |
| 10:31 | [Comment From Jacqueline ]
I appreciate that these transcripts are printable. |
| 10:31 | [Comment From redweather ]
veggie queen - i admit, i've tried several brands of the soy bacon, and have found them severely lacking. i like some other mock meats, but i haven't found the holy grail of fake bacon, or "fakon" |
| 10:32 | [Comment From Guest ]
Kim! The spicy black bean burgers... so good! A completely different taste, but very yummy. FWIW, we're omnivores but have gradually cut most of our beef. First, I substituted ground turkey in sauces and chilis, and now we exclusively use a TVP product. It is all about small steps and building concensus here, rather than taking a dictatorial approach (though, that would be a lot easier for me). |
| 10:32 | [Comment From Tara Mataraza Desmond ]
My husband and I eat lots of meatless (as well as less meat) meals. We call on beans and eggs regularly. I've really come to appreciate tofu, after using it plenty in the book. I admit to being in the dark about tempeh! There is, however, a terrific restaurant in Philadelphia that turns out beautiful vegetarian/vegan foods. Horizons. It's an upscale place. If anyone is every in the city, add it to your list of places to try! |
| 10:32 | [Comment From Jill, The Veggie Queen ]
The smoked salts are wonderful for flavoring. |
| 10:33 | Kim ODonnel: Oh, I agree about the smoked salts. I'm also a big fan of smoked paprika. Does something magical to beans. |
| 10:33 | [Comment From Jacqueline ]
No avocados here in the Northeast unless someone's doing them in a greenhouse then you're talking high energy input. |
| 10:33 | [Comment From Dawn ]
I second the spicy black bean burger comment! They're a must-have in my house!! |
| 10:33 | Kim ODonnel: Oh, I need to find the link. so everyone can enjoy... |
| 10:34 | [Comment From Lizka ]
smoked paprika and beans - do you put it in while cooking or after? |
| 10:34 | Kim ODonnel: Lizka, toward the end, in my opinion... |
| 10:34 | [Comment From Jess ]
I went to an Indonesian restaurant recently where I had great tempeh but also two different jackfruit curries that were great. It has a very meat-like texture. |
| 10:35 | Kim ODonnel: Fascinating. Where are you based, Jess? |
| 10:35 | [Comment From Tara Mataraza Desmond ]
Does anyone have any concerns/insights about eating mock meat products, in that many (not all) are so highly processed? |
| 10:36 | [Comment From catsluvr ]
Thursdays are fine with me. Because of you I started eating lots of beans and now I find I can easily do a week of meatless without thinking about it. I, too, will try the tempeh one of these days. |
| 10:36 | [Comment From Syd ]
Mark Bittman has a bean based veggie burger recipe that when done with Black Beans is so fabulous I would have never ate meat burgers if I'd known about his recipe before. So good with all kinds of healthier toppings too one wouldn't normally think of like avocado and grilled peppers. |
| 10:36 | [Comment From Jill, The Veggie Queen ]
Redweather have you tried the fake bacon bits? I don't care for the tempeh bacon but love tempeh. Making tempeh at home requires a bit of work but you can make it how you like it. Need a heat source or incubator. Can find a link possibly. |
| 10:36 | [Comment From Jacqueline ]
that burger looks great! |
| 10:37 | [Comment From Jill, The Veggie Queen ]
Tara, I have really moved away from most mock meat. Good for transition to veg or meatless but not good as steady diet. We all need to eat more real foods. Legumes are tops in my book. |
| 10:38 | [Comment From Jess ]
Yes, I stay away from most of those fake-meat products. I didn't used to but since being off gluten I do. Tofu is fine but I used to eat more veggie ground round and grillers. |
| 10:38 | [Comment From Dawn ]
I try to avoid most mock meat products and stick to more whole foods. |
| 10:38 | [Comment From Lizka ]
That's always been my concern about mock meat (highly processed). |
| 10:38 | [Comment From Jacqueline ]
The one tempeh recipe I tried at home yeas ago was an Indonesian Sate tempeh. Can't recall where the recipe was from but involved steaming, marinating, then frying. Lots of work but it was delicious. Is that typical with tempeh? |
| 10:39 | Kim ODonnel: That is a lot of work. No, it's not always so involved. I'd be willing to try this, tho. Sounds pretty great. |
| 10:39 | [Comment From Jess ]
Kim, I live in Portland |
| 10:39 | Kim ODonnel: Wonder if those jackfruit are coming from Hawaii? |
| 10:39 | [Comment From Syd ]
I think a lot of meats are highly processed so I don't see "mock" meats (I like to think of them as their own ingredient rather than a sub or replacement) as being all that processed. Many aren't what I would considered processed at all. However, there has been concerted efforts by the meat industry and lobbyists to paint soy as being unhealthy with astroturf groups and people posing as concerned commenters. Haven't seen "Food Inc" yet but that's something that should be in the movie. |
| 10:39 | [Comment From catsluvr ]
Another way I found to go meatless thanks to you was quinoa, roasted cauliflower, green and yellow peppers, mushrooms, wild rice and chives - delicious! |
| 10:40 | [Comment From Jill, The Veggie Queen ]
I think that steaming tempeh first before marinating produces best results. I actually simmer in a bit of broth which works, too. Opens the spaces between beans and that's good. |
| 10:40 | [Comment From Jacqueline ]
It was one of those dishes you could serve to a Mr. Sausage w/o a preamble. He'd love it and only after, notice he hadn't been eating a meat-centered meal. |
| 10:41 | Kim ODonnel: Jill, do you steam it as one whole piece or cut up? |
| 10:41 | [Comment From Jess ]
Good question. Some of the Asian markets have them but I never paid much attention since I'd never tried one. |
| 10:41 | [Comment From Tara Mataraza Desmond ]
I've come to learn that bulgur wheat, steel cut oats, and farro or barley are really excellent in veggie and bean burgers (I actually discovered while making meatballs and a burger for our cookbook, both of which use small quantities of meat). The grains chewy texture and nutty flavor, not to mention nutritional bonuses lend so much to meatless burgers and meatballs. |
| 10:41 | [Comment From Syd ]
Okay, having said all that, I do stay away from the TVP since it's essentially animal feed (I would certainly not eat it if it wasn't organic as otherwise it's certainly GMO) but also because Archer Daniels Midland (ADM) developed it. |
| 10:42 | [Comment From Jill, The Veggie Queen ]
If you want to try great mock meat, look up Match Meat. Tastes like the real stuff (but how would I know?), according to my husband who eats meat and other animal products. I am not advocating eating this but it's an alternative. |
| 10:43 | Kim ODonnel: I've had good experience with the 'sausages' from this company here in Seattle. Why is name escaping me. They do a loaf, too. One thing that concerns me about mock meats is the high sodium content. |
| 10:43 | [Comment From Tara Mataraza Desmond ]
Syd, great point about the processing of meat! Jill, I'm with you on preferring beans, legumes, eggs, veggies, grains instead, but I appreciate Syd's comparison. (funny about GMO and ADM) |
| 10:43 | [Comment From BallardRadish ]
Veggie Queen RD, any good advice for going meatless if you're on an insulin pump? I know how to combine proteins, but those carbs still count, and more carbs mean I need more insulin, and that costs me money. I used to work with eating disorder patients, and trying to feed diabetic vegetarian anorexics was really, really tough. |
| 10:43 | [Comment From Jacqueline ]
Newsflash: We have sun here AND it's my local farmer's market! SUN. |
| 10:43 | Kim ODonnel: Yay! I've heard that the east coast has been slammed with rain. |
| 10:44 | [Comment From Jamie ]
In the EDF/meatless spirit, i made a crustless veggie quiche last week, got sick of it, and froze the 2nd half in individual pieces. It was super good hot and cold, and so I was disappointed when the defrost gave me mushy, watery quiche. Thoughts? My plan is to do another this weekend and throw in the week's leftover veggies/cheeses and then freeze part of it... |
| 10:45 | Kim ODonnel: Thanks, Jamie! EDF refers to Eating Down the Fridge, a week-long challenge over at my Wash Post blog, using up what you've got on hand in fridge, freezer & pantry. How has your week gone? |
| 10:45 | Kim ODonnel: Please tell Lisa hello for me. She's a very good egg, that one. |
| 10:45 | [Comment From Syd ]
Field Roast! Seattle Grain based veggie meat company.. |
| 10:46 | Kim ODonnel: Ah yes, Field Roast. I like their chipotle 'sausage.' |
| 10:46 | [Comment From redweather ]
i went to the veggiefest in richmond this past weekend, and had a FABULOUS black bean "meatball" in some kind of orange-colored marinade/sauce at the africanne booth.... any ideas what it might have been and how i can make it? |
| 10:46 | Kim ODonnel: Ooh, I want to know more about that, redweather. try and get a recipe! |
| 10:47 | [Comment From Jill, The Veggie Queen ]
BallardRadish, wow. Good question. I recommend going easy on the carbs and when you have them go with the higher soluble fiber ones such as barley, oats, quinoa. I don't eat much bread. No good answer, sorry. Hmmm, diabetic veg anorexics is too much for me. |
| 10:47 | [Comment From Dawn ]
We've had an unusually rainy spring! ...and the sun just came out here too. Unfortunately it will be in the low 90s today. A little too hot and humid for yard work. |
| 10:47 | [Comment From Jill, The Veggie Queen ]
I make a black, or other, bean burger with cooked quinoa as the binder. It works so well, holds up and is really tasty. Great protein. |
| 10:47 | [Comment From mamster ]
Cooked eggs tend to turn airplane-foody when you freeze them. |
| 10:48 | Kim ODonnel: Mamster, hard boiled? scrambled? Do tell. |
| 10:48 | [Comment From Jess ]
Jill, do you have a recipe for that burger by any chance |
| 10:48 | [Comment From Erin ]
ug - yes, the TVP is loaded with salt and other icks, but it really helped get us over the "I must have _____ in my dinner, or else I won't eat it at all." Fortunately, we've mostly moved away from it. And EDF? Meh - my week hasn't been great, but it has created more space in the freezer. I will place all blame on the fabulous produce at the markets, plus some sunshine (finally)...I can't stay away!! |
| 10:48 | [Comment From Syd ]
Hi Tara, glad to help. Lots of people will attack veg people saying they are not that into it (or similar) because they just try to copy meat and eat foods that look like meat. But really, a burger, a sausage... they look nothing like meat really. They are just handy shapes. |
| 10:49 | [Comment From BallardRadish ]
Jill: those veg anorexic diabetics are why I decided not to become an RD! Thanks for the advice, though. Quinoa, bulgur and farro have become some of my bestest friends. |
| 10:49 | [Comment From Jill, The Veggie Queen ]
Jess, I do but it's not posted anywhere. I made it on-the-spot for a private cooking client. hardly needs a recipe but if you email me, I can get it to you. jill@theveggiequeen.com |
| 10:49 | [Comment From Jacqueline ]
Flax seed has that binding effect in baking. Would it work in beans too? |
| 10:50 | Kim ODonnel: It might. Prob. needs to be in contact with hot liquid, tho. |
| 10:50 | [Comment From Meghan ]
I'm chiming in late but, talking about tempeh, I enjoyed this hot sauce glazed tempeh from Post Punk Kitchen the other day: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=2060 It was my first time cooking w/ tempeh so I was nervous, but I liked it, and has a great sauce. Excited to try the other great recipes shared today! |
| 10:50 | Kim ODonnel: Thanks, Meghan. better late than never, dear. |
| 10:50 | [Comment From Erin ]
the flax seeds would need to be ground... |
| 10:50 | [Comment From BallardRadish ]
Mamster, are you the Mamster who has that cute little chef-to-be, and the cookbook? I saw her on TV, and OMG, I think if we were in the kitchen together, she'd be instructing me on what I should be doing. |
| 10:51 | [Comment From Jacqueline ]
Syd: My veg friend said many carnivores think it's sad to be veg. They imagine a burger without the meat. How sad is that lonely bun. They have no exposure to or experience with non meat centric meals so they think: naked bun = veg. |
| 10:51 | [Comment From Syd ]
Sorry too about EDF. I thought it was a great idea but then I saw strawberries, cherries, raspberries, and even blueberries. Then there was green garlic and garlic scapes and baby fennel. I just haven't even looked in the freezer and the fridge is full. I love the idea though. |
| 10:51 | Kim ODonnel: We will do it again in the fall, Syd. |
| 10:52 | [Comment From Jill, The Veggie Queen ]
Jacqueline, I haven't yet tried ground flax with beans in burgers but have thought of the idea. Would likely add nutty taste, too. |
| 10:52 | [Comment From Jacqueline ]
Phew I'm not the only one that failed at EDF? Sorry...I think Fall will be good time. |
| 10:52 | Kim ODonnel: Don't think of it as Fail. Jill has a piece in my blog tomorrow about turning her anxiety into creativity, fyi. |
| 10:52 | [Comment From Syd ]
I did finally eat a yummy winter squash though a couple weeks ago in a lasagna style casserole using a black bean filler. It was incredible and I put the leftovers in the freezer... |
| 10:53 | Kim ODonnel: Oh, I like that idea, Syd. I could also see it working well with white beans... |
| 10:53 | [Comment From GirlScoutMom ]
Yeah, I couldn't EDF this time--I needed to stock up for summer camp packed lunches. But I'm unofficially doing some using-up. I love the stories! |
| 10:54 | Kim ODonnel: I know, the stories have been great, no? One of the neatest things to watch -- the different lenses through which people look at the same thing. |
| 10:54 | [Comment From Tara Mataraza Desmond ]
Syd and Jacqueline, I know plenty of those meatatarians. I'm a meat eater, but love vegetarian cooking, too. To me, it's about food, not necessarily what's in it or "missing" from it. Good ingredients, well-prepared= good food! |
| 10:54 | [Comment From Jacqueline ]
Yellow squash and black beans just sounds beautifull! |
| 10:54 | Kim ODonnel: And Jackie, would be great in a corn tortilla... |
| 10:55 | [Comment From Jacqueline ]
Thanks you're right. Even thinking about it, though, we find ourselves making more conscious and non-wasteful meals, to use things up. |
| 10:55 | [Comment From Erin ]
Amen, Tara! |
| 10:55 | [Comment From Lizka ]
I'm with Tara - good food is good food, meat or no meat. |
| 10:55 | [Comment From Tara Mataraza Desmond ]
Yellow squash and black beans sounds good and good for you- the best kind of edible thing! |
| 10:56 | Kim ODonnel: Speaking of good food, should we make next week's chat all about July 4 feasting, both meat-y and meat-less? Whaddya say? |
| 10:56 | [Comment From Dawn ]
Kim, your idea for next week's chat sounds great! Can't wait! |
| 10:56 | [Comment From Lizka ]
July 4 chat - sounds great |
| 10:56 | [Comment From Tara Mataraza Desmond ]
We have a recipe in the book for a sweet potato caserole with black beans, cheese, chipotles. There's chorizo in there, but you can bag it if you want. The other ingredients are so flavorful! |
| 10:57 | [Comment From Jill, The Veggie Queen ]
Let's get the red, white and blue potato salad on that week. |
| 10:57 | Kim ODonnel: oh yes! and black and white bean salad with red bell pepper! |
| 10:57 | [Comment From Jacqueline ]
I'll "bring" a bean salad! |
| 10:57 | Kim ODonnel: blueberry & strawberry crisp! |
| 10:58 | [Comment From Jill, The Veggie Queen ]
There's a soy chorizo if people want to sub. I make a black bean and sweet potato chili. Just love those flavors together. |
| 10:58 | [Comment From Syd ]
Jacqueline, I understand. I didn't eat sandwiches for the first year or so after cutting meat but now I've found there's so much to put in I haven't been able to try them all. Much more creative and flavorful. It's been the best thing I've done. I suggest sharing with carnivores so they can be enlightened. It's a great trick. :) |
| 10:58 | [Comment From Tara Mataraza Desmond ]
Love the 7/4 idea. So many possibilities to kick around! |
| 10:58 | [Comment From Jacqueline ]
Oh how about black bean and green pepper in solidarity with Iran? Add Iranian flavor how? |
| 10:58 | [Comment From Dianasaur Dishes ]
ooh, sounds yummy! I'm excited for July 4th grilling. |
| 10:59 | [Comment From Jill, The Veggie Queen ]
Love enlightened carnivores. Things can and do change. |
| 10:59 | Kim ODonnel: Baby steps, I'm telling you... |
| 10:59 | [Comment From Jacqueline ]
Syd: Roasted red peppers are luscious and make great sandwiches |
| 10:59 | [Comment From Erin ]
I used up our fading strawberries and blueberries in a basic muffin for "fourth" eats. LOVED them. So beautiful, too. |
| 10:59 | [Comment From BallardRadish ]
Trifle, with blueberries, raspberries or strawberries, and a few layers of whipped cream and ladyfingers.... |
| 10:59 | [Comment From Tara Mataraza Desmond ]
watermelon salad or gazpacho! |
| 11:00 | [Comment From Jacqueline ]
What about Bob philosophy "BabySteps" applies to soooo much of life! |
| 11:00 | [Comment From Erin ]
roasted red pepper dip with blue corn chips... (salivating, here) |
| 11:00 | [Comment From Tara Mataraza Desmond ]
Haaa! Re: What About Bob. Beautiful reference! |
| 11:01 | [Comment From Syd ]
Roasted poblano peppers make incredible sandwiches. Put on toast open-faced with some veganaise... Yum! |
| 11:01 | [Comment From Jacqueline ]
So good and so easy why haven't I been doing them all my life? |
| 11:01 | [Comment From DianasaurDishes ]
Yes! Baby steps out of the office, baby steps into the elevator. Always think of that when trying something new. |
| 11:01 | [Comment From Jacqueline ]
Def printing this transcript Kim- what a great resource these chats are! And so Fun!! |
| 11:01 | [Comment From Jill, The Veggie Queen ]
Love roasted red pepper and tomato soup with saffron. |
| 11:02 | Kim ODonnel: Your enthusiasm is inspiring, y'all. Can't wait to continue the conversation next week! Please come back and bring a friend! We'll make it the tastiest virtual July 4 picnic ever. Thanks for being here -- what a great hour! Til next. xoxo |
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or 
Twitter
There are no comments on this item
Add a comment