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JUSTAGRRL's Photo JUSTAGRRL Posts: 522
3/3/13 9:52 A

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Oh Gosh! You just HAVE to try grilling bok choy on the barbeque! It's awesome!

I put the baby bok choy on there with some red peppers, some red onion slices and some cubes of butternut squash...It's heaven! If you don't have a barbeque, try grilling it in the oven. It's my favorite summertime dinner fare. On a bed of quinoa...ok, now I can't wait til dinner!

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Inside me lives a skinny woman...but I can usually shut the b*tch up with cookies! :o)


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GENTLEVIKING's Photo GENTLEVIKING Posts: 3,798
2/3/12 10:50 P

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I sorta have that scientific curiosity, too! When my sister first explained the weight loss program at Weight Watchers back in the '80's, I became really facinating by how food works in our body's. Back then they were saying the diet was "chemically balanced" so that weight loss just happened! Ha! (That's kinda an exageration...but it definitly got me interested!) So we sound like birds of a feather in that way.

I'm gonna just go with your "findings" on salt in bread, since I trust your research! emoticon

My next venture will be making dehydrated bread, to see if I like it. (Found a dehydrator for really cheap recently!)

T E R R Y

***Life has no remote. Get up and change it yourself!
***"I can do all things through Christ!" Phillipians 4:13




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PHRASER's Photo PHRASER Posts: 444
2/3/12 3:00 P

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I've always loved food.I guess I got specifically interested in cooking when I left home and had to start feeding myself... and then when I decided I wanted to eat more healthily, I got interested in cooking healthy, and the science of food. I've always worked in scientific areas, so looking into whether you need to have salt in bread (and what role it plays in making the bread what it is) was just something I did.

Alton Brown's website has a fairly clear explanation, if you're interested - but from personal experimentation, you don't need to use anywhere near as much salt as he suggests to make nice bread.

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GENTLEVIKING's Photo GENTLEVIKING Posts: 3,798
2/3/12 9:53 A

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Wow, good to know, Phras! I didn't realize that (but I had never made my own bread before, either).

Say, how did you get into cooking so much? You obviously are really good and knowledable about it. In fact, so many folks in the vegan groups are good cooks.

It's only polite to answer that question myself, too, so I'll share that I became interested in cooking as a kid. My dad's job took him on long trips out of town, so I guess when mom saw we kids were getting bored, she would say she was gonna "stir up a cake". Well, that almost sounded like magic to me, to "stir up" a cake! Ha! And I watched her do it, and loved eating the results!

And as a single man much of my life, I've had to do my own cooking. I'm the first to admit I'm not a great cook myself, except for desserts (the worst thing I could be good at! LOL!) I'm a fair cook and like my own cooking for the most part, so I guess that's all that matters! Ha!

Sometimes I surprise myself and come up with an above average dish...like this morning I fixed some scambled tofu with all the fixins (tomatoes, onions, nutrtional yeast, black olives, etc.) and it really turned out delicious! So sometimes I surprise myself! Ha!

T E R R Y

***Life has no remote. Get up and change it yourself!
***"I can do all things through Christ!" Phillipians 4:13




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PHRASER's Photo PHRASER Posts: 444
2/3/12 1:28 A

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Bread needs a little bit of salt to make the texture right. It doesn't need it to rise, the yeast does that. I have made pizza crust that was fine without using any salt, but I prefer to put a small pinch in for flavour. If you're making regular bread use 1/8 or 1/4 teaspoon. Some recipes use 1-2 teaspoons but you don't need anywhere near that much! Most bread recipes also use far too much sugar. You don't need much at all (if your yeast is really fresh you can get away without using any).

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GENTLEVIKING's Photo GENTLEVIKING Posts: 3,798
2/2/12 9:59 P

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"Terry, if you make your own pizza crust it can be as low sodium as you like."

But doesn't the dough "need" salt to rise?

I'm getting ready to explore new ways of making bread lower sodium by making raw bread (dehydrated bread). But I'd love to also use regular breads occasionally, too...but thought they had to have sodium in them?



T E R R Y

***Life has no remote. Get up and change it yourself!
***"I can do all things through Christ!" Phillipians 4:13




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BONIDALE's Photo BONIDALE SparkPoints: (24,025)
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2/2/12 4:38 P

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What a great idea, putting pizza toppings on a baked potato. I can hardly wait to try it. Thanks for the recipe.

Boni
Co-Leader Vegan Fitness and Nutrition

"There are no shortcuts to anywhere worth going." Anon
"Finishing is winning."
"Treat everone you meet as if they have a sign around their neck, "Make me feel important."


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PHRASER's Photo PHRASER Posts: 444
2/2/12 3:14 P

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Terry, if you make your own pizza crust it can be as low sodium as you like.

You can do the same thing as the potatoes with eggplant or zucchini slices - any vegetable you like, really.

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GENTLEVIKING's Photo GENTLEVIKING Posts: 3,798
2/2/12 2:29 P

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Thanks for the recipe, Kelly---gonna have to try that one! One thing I liked is that it would be lower sodium, too (since pizza crust often have a lot of sodium in it.) Thanks for sharing that!

Your recipe, Boni, also sounds good! Gotta save that one, too!

T E R R Y

***Life has no remote. Get up and change it yourself!
***"I can do all things through Christ!" Phillipians 4:13




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LIV2RIDE's Photo LIV2RIDE Posts: 6,209
2/2/12 1:58 P

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I usually just copy it into either an email or Word and save it and print it.

Kelly

A man who wants something will find a way; a man who doesn't will find an excuse.
- Stephen Dolley Jr.

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2/2/12 1:29 P

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Ok......is there a way to print a response. I would love to print Boni recipe!

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LIV2RIDE's Photo LIV2RIDE Posts: 6,209
2/2/12 10:12 A

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OH Boni! That sounds amazing. It's going on my list. THANKS!!

Kelly

A man who wants something will find a way; a man who doesn't will find an excuse.
- Stephen Dolley Jr.

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2/2/12 10:09 A

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I got this from Fesh a vegan restaurant in Toronto...
It is a bit of work, but so worth it!
Samurai Soba
1. Marinated Tofu Steaks
Cut one block of firm or extra-firm tofu into 4 quarter inch slices. Then cut it diagonally into triangles. Marinade the steaks for one hour in: 2T coriander, 4tsp garlic powder, 1/2c tamari and 2c water. Then grill until browned on both sides and set aside.
2. In a wok, put 4 cloves garlic minced, 1c water, 4T tamari, 2c bok choy, 1c swiss chard, 1c kale. Cook 3 min. until wilted. Add 4c soba noodles. Cook 2 min or until liquid has evaporated mostly.
3. Divide the noodles and greens between 2 bowls. Top with the grilled tofu.
Drizzle with...
4. Creamy Sunflower Dressing
Blend until smooth: 2/3c raw sunflower seeds, 3 cloves garlic minced, 1/3c grapefruit jucice or pineapple, or orange, #T fresh lemon juice, 1/2tsp sea salt. 1c water.
Enjoy!





Boni
Co-Leader Vegan Fitness and Nutrition

"There are no shortcuts to anywhere worth going." Anon
"Finishing is winning."
"Treat everone you meet as if they have a sign around their neck, "Make me feel important."


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LIV2RIDE's Photo LIV2RIDE Posts: 6,209
2/2/12 10:02 A

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No worries Terry! Here's the recipe. I found it on Pinterest (hopelessly addicted BTW).

blog.fatfreevegan.com/2006/09/potato
-p
izzas.html


These also seem like a great Super Bowl treat (even if you only watch half time). emoticon

Kelly

A man who wants something will find a way; a man who doesn't will find an excuse.
- Stephen Dolley Jr.

GENTLEVIKING's Photo GENTLEVIKING Posts: 3,798
2/2/12 9:50 A

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Okay, I know some folks hate it when a person goes off the main topic (like I'm doing right now! Ha!) but Kelly, what's a potatoe pizza??? Enquiring minds want to know! Hehe! (Everyone knows by now I'm a real pizza lover--so this made me curious.)

T E R R Y

***Life has no remote. Get up and change it yourself!
***"I can do all things through Christ!" Phillipians 4:13




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DS9KIE's Photo DS9KIE SparkPoints: (252,723)
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2/2/12 9:03 A

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I also put in my smoothie and I juice with bok choy

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LIV2RIDE's Photo LIV2RIDE Posts: 6,209
2/2/12 6:57 A

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emoticon

Thank you all for your suggestions. First I think I'm going to try it in my smoothie tomorrow. Then I think I'll saute it or steam it and put it on my potato pizzas. I love getting something new in my basket. I'm going to Whole Foods tonight so I'm going to see what veggies they have on sale.

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Kelly

A man who wants something will find a way; a man who doesn't will find an excuse.
- Stephen Dolley Jr.

IMLEENEY's Photo IMLEENEY Posts: 914
2/2/12 6:26 A

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I add it to my green smoothies.

If it comes from a plant, eat it; if it was made in a plant, don't. Michael Pollan

What you do to yourself, you do to the world.
What you do to the world, you do to yourself.
-Buddhist proverb

It just goes to show you, it's always something--if it ain't one thing, it's another
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2/2/12 4:44 A

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Bok Choy can be used like cabbage and you would prepare it like romaine lettuce. Did you taste it to find out if you like the taste of it? Chop it and put some sesame ginger dressing on it or mix a little dijon mustard and vinegar dressing to put on it. Add any of your favorite chopped veggies.
Sauté in a small amount of oil with carrots, onions, baby carrots, and peppers and add your favorite bean. Or throw in some bean sprouts to the sauté. Serve with rice.
Good luck and let us know how you prepared it and how you liked it!! emoticon

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DS9KIE's Photo DS9KIE SparkPoints: (252,723)
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2/1/12 11:19 P

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I use the bok choy in salads, soups, stir fry, ect.

i use the stem like i do with celery and the leave like I do with greens.

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Eating got me into this mess and eating is going to get me out of this mess
THE SALAD IS THE MAIN DISH
The greatest act can be one little victory ...Celebrate the moment as it turns into one more Just one little victory, a spirit breakin' free.One little victory-Rush


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GENTLEVIKING's Photo GENTLEVIKING Posts: 3,798
2/1/12 10:46 P

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I also want to start using Bok Choy occasionally. I've only used it once (when I was trying to make some of the Engine 2 Diet recipes) and was surprised how much this country boy liked the taste of it!

(Although I'm TERRIBLE at making Chinese food! I know the problem is that I don't really know how to stir fry right. I wonder if there are any You Tube videos on that??)

I had wondered if it could be used in a salad, so thanks for clearing that up for me, Phras.

T E R R Y

***Life has no remote. Get up and change it yourself!
***"I can do all things through Christ!" Phillipians 4:13




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PHRASER's Photo PHRASER Posts: 444
2/1/12 10:29 P

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Bok choy can be used anywhere you would use swiss chard.

It is especially good steamed with oyster mushroom sauce, or sauteed with with soy, chinese rice wine, ginger and garlic (and maybe a little sesame oil), - or chopped in a stiry fry. If you're stir frying it, chop the stems up and put them in earlier than the leaves, as they take a little longer to be done.

Bok choy is also good in miso soup, or any other soup that you would use spinach, swiss chard or kale in.
You can also chop it and put it in a salad (raw) where you would use kale.

Hope that helps. I haven't got any specific recipes to link to, as I usually just wing it with stir fries and the like.

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LIV2RIDE's Photo LIV2RIDE Posts: 6,209
2/1/12 9:58 P

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Does anyone have a recipe for bock choy? I received it in my produce box today and have never had it let alone prepared it. Anyone have any ideas?

Kelly

A man who wants something will find a way; a man who doesn't will find an excuse.
- Stephen Dolley Jr.

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