Oh - it's back... My happy low-fat vegan food thread!

[Firebird Rising]

For those of you who weren't around after my last baby, I was very inspired to start several LONG threads with recipes that I have fallen in love with. Most of them are adapted from cookbooks (I have quite a variety).

I'm dedicated to low-fat vegan food b/c of it's effects in my life. I owe my health and my babies to this way of eating. I weighed 243 lbs in January 2004. I was diagnosed with pre-diabetes/insulin resistance and on the way to a PCOS diagnosis. I had irregular periods and had not been TTA for three years but wasn't getting pregnant. I did some research and found the McDougall program which emphasizes a vegan diet with no added fats. All my fats come naturally from food.

I lost 40-50 lbs in several months (can't remember how many but want to say it was in the 4 mth range) and a year later, I found out I was pregnant. At that time, I was 203 lbs and I gained 29 lbs with that pregnancy. I have gone to within the same weight with EACH pregnancy and have been within 5 lbs of my pre-pregnancy weight a week after birth.

So, I'm a believer in this way of eating. I can share MUCH more if you're interested in learning more

I'm going to start sharing my recipes and pictures and give you an idea of what I eat and give you some ideas as well

Enjoy. Ask questions. Create.

Jen D

PS: I'm working on getting a good camera so I can take better pictures but for now you'll just have to deal with the crummy ones



---------- Post added at 10:41 PM ---------- Previous post was at 10:35 PM ----------

French Toast



Um, this is YUM!
Just a fore-note. The bread I use is slices from a loaf of french bread from Safeway, nothing special. I buy quite a few loaves and cut them into slices, throw into a big bag and freeze it so I can pop some out whenever. I use the slices for soup, snacks and FRENCH TOAST.

2 cups soy/rice milk
3 tablespoons cornstarch
2 tablespoons frozen orange juice concentrate
1 tablespoon maple syrup/agave nectar/honey
1 tsp vanilla and/or almond extract
1/4 tsp salt

as much bread as you need, preferably left out overnight to dry out a bit.

Whisk all the ingredients together except for bread. Pour onto a plate or cookie sheet with edges. Add the bread and let sit for 1 minute, turn over and let sit another minute. You want both flat surfaces covered in the liquid.

Preheat a nonstick skillet on medium-low heat. Add the bread and cook until it is golden brown, flip and cook the other side. You want to watch that they're not getting cooked and dark on the outside while being undercooked in the inside.

Enjoy with your favorite topping. Mine is unsweetened applesauce (lowfat and just slightly sweet). As shown in the picture, sometimes I put on a very thin layer of peanut butter as well.

---------- Post added at 10:44 PM ---------- Previous post was at 10:41 PM ----------

Pueblo Pie



Adapted from The Peaceful Palate by Jennifer Raymond

First of all, I've received four new cookbooks since Christmas. I'm SOOO inspired

I tweak recipes pretty frequently so let me know if you alter it a different way and liked the results.

Pueblo Pie reminded me of a REALLY good unique enchilada.

1/2 c water
1 large onion chopped
1 TB crushed garlic
2 14 oz cans chopped tomatoes
2 tsp cumin
1 cup TVP

1 15 oz can garbanzo beans, drained/rinsed
2 small cans pimientos or 2 roasted red peppers
3 TB tahini (I used natural peanut butter as my tahini had gone rancid)
3 TB lemon juice

a buncha corn tortillas, torn in half
2 15 oz cans chili beans (I used about 4 cups black beans cooked in a crockpot with chili powder, onion, garlic, salt and a bit of sugar)
1-2 cups corn, fresh or frozen

Put the water, onion and garlic in a skillet and cook until soft, about 5 minutes. Add tomatoes, cumin, TVP and then simmer another 5 minutes on medium heat.

Process the garbanzos, pimientos/peppers, tahini/peanut butter, and lemon juice in a food processor (can also use blender) until VERY smooth.

Spread a layer of the tomato mixture in the bottom of a sprayed 9X13 pan (I then used a potato masher to kind of squish the tomatoes a little smaller and more evenly). Cover with a layer of tortillas and then spread some garbanzo cheese. You may have to hold the tortillas with your hand to keep them from moving. Sprinkle with beans and corn. Spread another layer of tomatoes, repeat, repeat until you run out or have no room, end with the tomato sauce. Make sure all the tortillas are covered with some sort of liquid or substance. I ladled a few spoonfuls of bean juice (from the crockpot) over the whole thing).

Bake 20-40 minutes, depending on how well cooked you like stuff.

This tasted GREAT with salad ON it (not as shown with salad NEXT to)