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  Reply # 1396444 29-Sep-2015 10:54
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And the taco mix. I forgot to add that.





I reject your reality and substitute my own. - Adam Savage
 


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  Reply # 1396447 29-Sep-2015 10:58
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Rikkitic: I am not vegetarian for health reasons (I just don't like meat) but every bit of scientific evidence on the subject says I will live a lot longer than you and also have a less horrible death. Enjoy it while you can. Bowel cancer and heart disease are racing each other to do you in.
.



I didn't see the "snarky" message - this wasn't it?


I'd take the "evidence" with a grain of salt (not too much though - salt is unhealthy), and anyway it's not even remotely true to state "every bit of scientific evidence".






 
 
 
 


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  Reply # 1396456 29-Sep-2015 11:11
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Rikkitic: Beans are a big item with all vegetarians and they are a super-food for everyone. I eat lots of beans in all their different forms. For tacos I use Delmaine's Black Beans in Chilli Sauce, which make a perfect filling, along with corn, onion, bell pepper and the mince substitute described above. I top this off with lettuce, tomato, avocado, grated cheese, wrap in foil and bake in the oven for 20 minutes.



And beans (and legumes generally) are a particularly cheap source of protein when you buy them dried - food stores like our local Indian store sell them at prices ranging from $4.50 to $7 a kg; we cook up a big pot of a wide range of legumes and freeze them, ready for use whenever needed.

I would rate chickpeas as one of the best options - when I was looking for the best vege foods to feed my kids chickpeas really stood out in terms of their nutritional content. They make fantasic stews (eg Morocan-styled), curries (potato and chickpea curry is a classic), soups (one of my favourite 5:2 diet-day meals is a chickpea 'soup' [really a stew]), salads, and of course classic middle-eastern foods like humus and felafel. All made from the same legume.

Black bean soup is fantastic - especially with a tomato/corriander salsa on top. Lentil and spinach soup is another favourite. And then, of course, there's dahl (which is essentially an Indian lentil soup, but can also be made thick like a stew, and is often served with rice). We typically have dahl once a week, as it's a great low-cal food for my diet day. Served with chopped jalepenos and fresh mango (preferably under-ripe) or apple... Given my wife's Indian, I get great vegetarian Indian food!

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  Reply # 1396460 29-Sep-2015 11:14
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I recommend Revive Cafe in Auckland ( 2 branches ) for pure yummy vegetarian world food. 


I would recommend their 3 salad option if you want to give it a try :) ( menu changes every week )



also some cooking direct from chef :



Episode 1: https://youtu.be/aSIfUJo0mCI
Episode 2: https://youtu.be/NNM4PnwDTX4
Episode 3: https://youtu.be/LEYIRuwKVWg

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  Reply # 1396477 29-Sep-2015 11:29
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I got this recipe from the Italian food goddess Giada De Laurentis

Baked Penne with Roasted Veges - absolute heaven
http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe.html


If anyone is interested in going to an Asian sytle vegetarian cafe, I would recommend trying the Water Drop cafe.  Everything on the menu is vegetarian although they make some dishes look like meat, but it's not and tastes brilliant!
https://www.zomato.com/auckland/water-drop-vegetarian-cafe-flat-bush

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  Reply # 1396478 29-Sep-2015 11:30
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sep11guy: I recommend Revive Cafe in Auckland ( 2 branches ) for pure yummy vegetarian world food. 


I would recommend their 3 salad option if you want to give it a try :) ( menu changes every week )



Completely agree with this. We had a holiday in Akld earlier this year and had a GrabOne voucher for Revive; we got two of the three-salad options, and all six salads were fantastic. They also do hot meals (stuff like dahl, stews etc), which I didn't try but looked great. If I lived in Akld I'd be eating their regularly! (there aren't many places vegetarians can eat that have anything other than the standard fare of eggs florintine, pasta or a damn vegetable stack on the menu...)

I think there are also Revive cookbooks, which would be a good introduction for making your own food of this type...

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  Reply # 1396521 29-Sep-2015 12:04
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Fred99:
Rikkitic: I am not vegetarian for health reasons (I just don't like meat) but every bit of scientific evidence on the subject says I will live a lot longer than you and also have a less horrible death. Enjoy it while you can. Bowel cancer and heart disease are racing each other to do you in.
.



I didn't see the "snarky" message - this wasn't it?


I'd take the "evidence" with a grain of salt (not too much though - salt is unhealthy), and anyway it's not even remotely true to state "every bit of scientific evidence".


It was a different message, just a meat-lover being disparaging and confrontational. Freitasm didn't let it live for long.






I reject your reality and substitute my own. - Adam Savage
 


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  Reply # 1396559 29-Sep-2015 12:36
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Place vegetarian in a large pot with a bouquet garnet, and a rock.

Boil for three hours, drain, discard vegetarian and eat rock.

wink

Seriously though I enjoy vegetarian cooking and food from time to time.

My favourite is a Moroccan vegetable tagine [precision is not required]: -
- Chop up onions, garlic root, veges, zucchinis and egg plant into big chunks (bigger chunks for softer veges), 
- Dry roast and grind species to taste (or buy a ras el hanout mix),
- Sautee onion and garlic in argan oil (or ev-olive oil with a little avocado oil),
- Add spice mix, harrisa and tomato paste and fry until it starts to stick a little,
- Add vegetable stock and tinned of tomatoes,
- Add veges,
- Add dried fruit of your choice,
- Add pre-soaked chick peas,
- Put the lid on the tagine reduce heat cook on slow until the veges are all done,
- Garnish with preserved lemon, olives, chopped coriander and roasted almonds,
- Serve with warm turkish bread and ev-olive oil.

I've also found canned brown lentils and finely diced brown mushrooms work well in recipes like lasagna, bolognese, chili etc. 




Mike

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  Reply # 1396572 29-Sep-2015 13:07
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I have an elevated hereditary risk of bowel cancer, but my specialist has advised me eating moderate quantities of non-processed red meat makes absolutely no difference to my risk. 

His opinion (based on some quite rigorous UK research) is that it's about fibre intake.  High red meat intake is strongly associated with low fibre intake, and that is the real risk.  He also considers processed meats containing nitrites and other additives to be a risk.

One can also eat smart as an omnivore ...

Fish is awesome.  We try to eat fish three times per week.  Oily fish like salmon and sardines (EPA &  DHA) protect from heart disease, improve cognitive function, and maybe help mental health, while protecting against bowel disease.

Porridge protects from both heart disease (oat-beta-glucans) and bowel disease (fibre).


Rikkitic: I am not vegetarian for health reasons (I just don't like meat) but every bit of scientific evidence on the subject says I will live a lot longer than you and also have a less horrible death. Enjoy it while you can. Bowel cancer and heart disease are racing each other to do you in.





Mike

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  Reply # 1396585 29-Sep-2015 13:24
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Here's the recipe for one of my favourite current meals, as mentioned in an earlier post. We wouldn't use anything like that amount of oil, and now roast the yams in our air fryer (which does the job better than the oven). As mentioned, it's great served with some fresh ciabata rolls grilled or browned with butter/olive oil (and, if you like, garlic).


 

Spicy Roasted Yams with Feta

 

 

 

From Julie Le Clerc’s Cafe Collection

 

Serves 6

 

Ingredients

 

  •  

    1 kg yams, trimmed

     

  •  

    1/4 cup olive oil

     

  •  

    3 cloves of garlic, peeled

     

  •  

    2 tsp sumac (optional)

     

  •  

    1/2 tsp chilli powder

     

  •  

    1/2 tsp black pepper

     

  •  

    100 g feta, crumbled

     

  •  

    2 Tbs chopped fresh parsley

     

  •  

    finely grated zest of one lemon

     

 

 

Directions

 

Preheat oven to 180 C. Slice yams into even-sized pieces, or leave whole if small. Place into a roasting pan. Rub well with oil, crushed garlic and spices. Roast for 20-30 minutes until tender and slightly caramelized. Allow to cool.

 

 

 

Arrange yams on severing platter and sprinkle with feta, parsley and lemon zest.

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  Reply # 1396589 29-Sep-2015 13:29
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Is dairy vegetarian?

Milk contains animal cells (i.e. meat).




Mike

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  Reply # 1396600 29-Sep-2015 13:38
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MikeAqua: Is dairy vegetarian?

Milk contains animal cells (i.e. meat).


Depends if you're a vegetarian to avoid animal products (ie, a vegan) or a vegetarian to avoid killing animals.

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  Reply # 1396604 29-Sep-2015 13:40
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jonathan18: Here's the recipe for one of my favourite current meals, as mentioned in an earlier post. We wouldn't use anything like that amount of oil, and now roast the yams in our air fryer (which does the job better than the oven). As mentioned, it's great served with some fresh ciabata rolls grilled or browned with butter/olive oil (and, if you like, garlic).


 

Spicy Roasted Yams with Feta   From Julie Le Clerc’s Cafe Collection Serves 6

Ingredients

 

  • 1 kg yams, trimmed
  • 1/4 cup olive oil
  • 3 cloves of garlic, peeled
  • 2 tsp sumac (optional)
  • 1/2 tsp chilli powder
  • 1/2 tsp black pepper
  • 100 g feta, crumbled
  • 2 Tbs chopped fresh parsley
  • finely grated zest of one lemon

  Directions Preheat oven to 180 C. Slice yams into even-sized pieces, or leave whole if small. Place into a roasting pan. Rub well with oil, crushed garlic and spices. Roast for 20-30 minutes until tender and slightly caramelized. Allow to cool.   Arrange yams on severing platter and sprinkle with feta, parsley and lemon zest.




Are those US yams - ie sweet potato, or kumara? Or NZ yams which they call oca in the US (the little ones that look like pink huhu grubs)?

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  Reply # 1396611 29-Sep-2015 13:46
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BlueShift:
jonathan18: Here's the recipe for one of my favourite current meals, as mentioned in an earlier post. We wouldn't use anything like that amount of oil, and now roast the yams in our air fryer (which does the job better than the oven). As mentioned, it's great served with some fresh ciabata rolls grilled or browned with butter/olive oil (and, if you like, garlic).


 

Spicy Roasted Yams with Feta   From Julie Le Clerc’s Cafe Collection Serves 6

Ingredients

 

  • 1 kg yams, trimmed
  • 1/4 cup olive oil
  • 3 cloves of garlic, peeled
  • 2 tsp sumac (optional)
  • 1/2 tsp chilli powder
  • 1/2 tsp black pepper
  • 100 g feta, crumbled
  • 2 Tbs chopped fresh parsley
  • finely grated zest of one lemon

  Directions Preheat oven to 180 C. Slice yams into even-sized pieces, or leave whole if small. Place into a roasting pan. Rub well with oil, crushed garlic and spices. Roast for 20-30 minutes until tender and slightly caramelized. Allow to cool.   Arrange yams on severing platter and sprinkle with feta, parsley and lemon zest.




Are those US yams - ie sweet potato, or kumara? Or NZ yams which they call oca in the US (the little ones that look like pink huhu grubs)?


Good point! It uses NZ yams (http://www.vegetables.co.nz/select_a_vegetable/yams.asp). Best recipe for yams/oca I've come across...

Forgot to mention - we put less chilli in when cooking the yams, but then add in chilli flakes when compiling the salad.

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  Reply # 1396619 29-Sep-2015 14:04
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MikeAqua:
- Dry roast and grind species to taste (or buy a ras el hanout mix),
 


What species do you recommend ?
foot-in-mouth




My thoughts are no longer my own and is probably representative of our media-controlled government

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