Posts: 35
2/24/13 4:51 P

Regarding cauliflower, has anyone ever tried it roasted? SO good. Drizzle florets with olive oil, add salt & pepper, mix and roast in a roasting pan for 25-30 minutes at 400 degrees. Stir occasionally throughout cooking. It browns nicely and is absolutely delicious.

My favorite vegetarian sources of protein are tofu, Greek yogurt and lowfat cottage cheese. I agree that the extra firm tofu is the best for stir fries, but I really like the softer and lower calorie "lite" version if the recipe calls for mashing the tofu.

Jenae, good luck with your vegetarian journey!

Julia

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2/5/13 8:43 P

You're very welcome.

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2/5/13 5:24 P

Thanks so very much Jena, I'm on my way to do the research !!!!

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2/5/13 5:12 P

Yes
I always use the extra firm tofu. It has a firm texture and holds up better in stir fry, curries, and soups.
There is a ton of information on the internet about it.
Recipes as well.
Have fun exploring.

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2/5/13 12:31 P

Jena, does it make a difference what type I buy ?

Posts: 7,019
2/5/13 5:54 A

Tofu comes in extra firm, firm, soft and silken.
Also when tasted plain it has little or no taste.
I does take on flavors of other foods and because of this it is one of the most versatile choices for this part time vegetarian.

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2/4/13 10:40 P

I have never tried tofu, don't know why. I will put it on grocery list for next shopping trip. Will have to look up some recipes.............

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2/4/13 10:25 P

Reminds me of tofu because it also takes on the flavor anything it is added to

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2/4/13 10:06 P

I would say that cauliflower takes on the flavoring of whatever its mixed with. Mushrooms the same. I do like cauliflower plain with a smigen if "I CAn't Believe it's Not Butter" spray

Posts: 7,019
2/4/13 10:00 P

I have used pureed cauliflower as a thickener in curry, soups, stews, mixed half and half with potatoes for mashed, in pasta sauces, added to macaroni and 'not cheese', salad dressings, etc.
I just let my imagination run wild.
Just so y'all know, I am not a fan of plain cauliflower but love it combined with other foods.

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2/4/13 9:39 P

I substitute cauliflower for potatoes ... mashed cauliflower is great and tastes very similar to potatoes, in fact I substituted cauliflower for potatoes at a family dinner and no even really noticed. And it's great fiber... so I agree with Newmetoday.
Also Gava, it's a great nutrient rich veggie ... and there are tons of great recipes on the web on how to prepare it properly. You can find it in any health food stores, like Whole Foods. It is sort of a root veggie.

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2/4/13 7:01 P

cauliflower is low in carbs, bet that would make a good filler along with the other greens.

Posts: 7,019
2/4/13 6:54 P

Thanks.
Will check out mushrooms and greens protein content.

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2/4/13 5:51 P

My younger son's comments, translated, are that mushrooms and leafy greens give some protein. Add in some beans/legumes for the rest of the protein - and just get over the hype!

Yes, there are extra carbs in the legumes - but balance out your weekly intake of everything. Then write yourself a weekly menu plan. Whether for main parts of dinner only, or for more parts of meals - it is entirely up to you.

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2/4/13 1:34 P

I have the same problem with too many carbs altho' they are good carbs. I sometimes use protein powder to boast my protein intake. I put it in 1/2 cup unsweetened applesauce with a teaspoon of olive oil.

Posts: 7,019
2/4/13 10:01 A

Beans, grains and nuts are all high in carbs.
I am transitioning to a vegetarian way of life.
Am frustrated when it comes to getting enough protein without all the high carb foods.
Any suggestions?

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2/4/13 9:02 A

good for protein but aren't they high in carbs ?

Posts: 705
2/4/13 7:59 A

Beans and other legumes are a good source of protein. Nuts and seeds have a lot amount of fat and protein. If you need more calories nuts and seeds are the way to go. Unfortunately for me, I have problems digesting them.

Posts: 7,019
2/3/13 10:52 P

No recipes yet.
Still experimenting with some.
Trying to figure out how to make a low calorie and low carb one.
A tall order and not certain there is such a combination.
Will continue to explore.

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2/3/13 8:28 P

would love to try a veggie meatloaf.....

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2/3/13 5:22 P

Jenae945 - you mentioned savoury vegetarian loaves rather than meat loaf - any recipes?

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2/2/13 6:27 P

My problem is that I am giving up meats including fowl.
That is where I used to get all of my protein from.
Just made a veggie savory loaf which I love but it has tons of calories in it because of all the grains in it.
Guess I'll just have to do some more research.

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2/2/13 5:55 P

My hubby did something similar to Atkins too - I got very worried about the amount of protein and fat in his diet.
He is now Type 2 Diabetes (though this may have nothing whatever to do with him being on the Atkins), and retired, so has even more time to spend on-line. At last he is beginning to be aware of different types of food.

He is still leery of the "excessive" carbs in fruit and veg.
Well, I can go along with that, to some extent, particularly with fruit - for him that's carbs and sugar.
But I really resent his new-found "knowledge" when it comes to veg. He suddenly doesn't want to eat stuff that he's eaten all his life. When I say suddenly - this started a few years ago.
Has his "anything measurable" improved - hardly, unless he's been given a bigger dose of one of his meds.
So I reckon, he should still be eating the veg he ate before.

Don't get me wrong - I'm not trying to limit his veg, and I understand why he limits his fruit. But when I'm preparing the veg for our dinner, I try to be aware of the type of veg, and also the colours. And that is an amazing balancing act, if not a total juggling act!

So carbs have to be the lowest GI - a root mash is good when we're having mince or something with a good gravy (potato, sweet potato, carrot, turnip, then onion or spring onion, garlic, and maybe also add in some cooked kale or spinach or whatever - - - mmmm!)
Brassicas = cabbage, kale, broccoli, cauliflower, whatever - basically the leafy greens.
Alliums - the onion family - onions of any sort, size or colour, leeks, garlic, shallots, spring onions, salad onions. There's so much goodness in this family, but it's one that DH is trying to cut way down on - his reason seems to be that onions are sweet!
Peas, sweetcorn, beans, legumes - again, DH just says carbs and doesn't want to know. Unless I offer him butterbeans. Or I just pour a can of mixed beans into the stew or whatever.
He also loves aubergine (egg plant) which I personally just so will not eat. But I have now found a baking method that he enjoys - huge thanks to a SparkFriend for that - where he used to want it fried all the time. Or I make a home-made ratatouille for him - tinned tomato is a great thing when there's nothing but tomato, and sometimes a bit of salt, in the tin.

Sometimes, I just want to say to hubby to write his own menu plan and leave me in peace.
But i have younger son and myself to consider too.
So 1 main part of the meal, and umpteen veggies later - we're all fed.

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2/2/13 5:47 P

The only bread I have is at breakfast, Ezekiel or Thomas english muffin. I eat veggies, fruit, greek yogurt (no fat) and I add 1 teaspoon of olive oil. Eat hamburger like you mentioned. I'll try for more protein . Thanks for all the suggestions,maybe protein powder in unsweetened applesauce might help.
Barbara

Posts: 3,925
2/2/13 5:05 P

I rarely reach my carb count. It has something to do with hubby doing low carb. Check out Adkins.. or is it Atkins for low carb. Basically, just having less bread is a huge help. Eggs instead of cereal. Some fruits have lots of carbs too.

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2/2/13 3:54 P

I seldom eat animal protein.
Stick to fat free dairy items.
Having a challenge getting in enough protein every day.

Love the savory vegetarian loaves.
Like them better than beef or turkey loaves.

Any suggestions?

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2/2/13 3:23 P

If you don't mind messy, a fun way to eat a hamburger is with the lettuce as the bun.

Posts: 7,019
2/2/13 3:11 P

me too

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2/2/13 2:50 P

have you tried to incorporate more proteins and healthy fats? If I work on my protein intake I find that my carbs stay lower.

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2/2/13 2:10 P

I have a very difficult time balancing my carbs, fat and proteins. Seems I always have too many carbs. What are some balanced foods to eat without going over the requirements of each type ?