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IRETA49's Photo IRETA49 Posts: 1,505
1/18/16 3:32 P

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I have liked the soybean noodles but not the ones you referred to but not the ones in water. They had a squeaky texture. I just made a hearty soup using root veggies, leek, kohlrabi and garlic. I roasted them all and added tomatoes, veggie stock, garbanzo beans and herbs. It's simmering now and initial tastes are good. Should be a filling supper.


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1/12/16 10:03 P

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I have seen those type of noodles before in the health food stores. i have used rice, bean, corn and maybe quinoa noodles and some noodles in water(they were yucky)

I like to make zucchini noodles with this sauce

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IRETA49's Photo IRETA49 Posts: 1,505
1/12/16 5:56 P

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I'm not sure if anyone already knows this but there are a couple of other options for pasta besides spaghetti squash. I like the squash but it doesn't really satisfy the mouth feel of pasta. I have found that cellophane noodles, made from mung beans and water, and soybean pasta are two good choices. It's still necessary to bulk up your sauce using some mushrooms to get an experience close to the original but I was happy to find these two products. The cellophane noodles can be found right in your market's Asian section but it might take a bit of searching to find the soybean pasta. We have a local cooperative that carries them and also have a store with a large natural food section.

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1/12/16 12:09 A

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yes i have but chick pea are cheaper than the Edamame so that why I go with chick peas

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IRETA49's Photo IRETA49 Posts: 1,505
1/11/16 11:27 P

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Have you tried Edamame? It's nice fresh break from other beans in the fresh salad too.

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1/11/16 9:30 P

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I always use chick peas

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IRETA49's Photo IRETA49 Posts: 1,505
1/11/16 11:06 A

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I was trying to stay true to an oriental stir fry so no beans but edemame would work well. I just didn't have any on hand. So I used carrots, onion, peppers, mushrooms, bok choy (incuding the greens), pea pods and bean sprouts. You could also add cabbage (napa cabbage is especially good in stir fry), water chestnuts and bamboo shoots. If I figure out how to make a sauce that's plan safe I'll be sure to share.

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1/7/16 9:08 P

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how many veggies did you use? and spices?

oh hey what about some beans?



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IRETA49's Photo IRETA49 Posts: 1,505
1/7/16 8:16 P

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Tonight I made a stir fry, water sauté. I used a lot of meaty mushrooms to replace the meat. I did miss my usual sweet and sour sauce but that's partly my sugar craving right now. Brown rice was a good option to help with feeling satisfied. Just 1/4 cup of cooked rice under the stir fried veggies.

I would welcome some suggestions to make it more interesting next time.

God is my pilot.

"Do or do not, there is no try." Yoda


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1/6/16 3:56 P

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I just made my own veggie broth (first time) I haven't used it in soups yet but it taste good

Here are the ideas that I got from everyone

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IRETA49's Photo IRETA49 Posts: 1,505
1/6/16 11:44 A

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I used the water sauté that eliminated the olive oil, I left the skin on the fresh tomatoes, reduced the water a bit to make recipe thicker and more satisfying and the recipe called for whisking semolina flour into the "soup" but I used quinoa instead to make it permissible. All the changes worked well. Next time I'll use Vegetable Stock instead of water and canned diced tomatoes without salt. The recipe called for water but since tomatoes aren't in season here they really lacked flavor. In the summer I would try it again with water and local tomatoes.

God is my pilot.

"Do or do not, there is no try." Yoda


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1/6/16 11:40 A

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I use flaxegg (flax meal and water mixed together) in place of egg

water or broth in place of oil when frying...just use about a tablespoon or so, too much is steaming to little is burning the veggies

any plant milk in place of cow milk



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1/6/16 11:36 A

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so what did you change that worked?

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IRETA49's Photo IRETA49 Posts: 1,505
1/6/16 11:29 A

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I want to share that I love looking at a recipe and finding ways to make it work with the Eat to Live program. I got a great cookbook for Christmas chock full of veggie recipes, not a meat in sight. The book is by a chef from London so they are not fat free and there is cheese, eggs and grains in a lot of them but I put my brain in gear and made notes of the recipes I thought could be adapted. My first attempt was a win but showed me ways to make it even better. I'll look for similar comments here because I'm always looking for ideas to Spark the flavor in my veggies and salads.

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