Vegetarian and Vegan FAQ - Becoming vegetarian - frequently asked questions




mauvaisroux
06-10-2004, 04:48 PM
Welcome to the Faq. :wave:

This is the place to post any questions you may have relating to vegetarian, vegan and organic lifestyles.

Although I am not an expert on the subject I will try to answer your questions as best I can and if you have any advice or suggestions for others please feel free to post :D

Mauvaisroux
Moderator, flexetarian and organics fan :carrot:

Please note:

Posts by members, moderators and admins are not considered medical advice and no guarantee is made against accuracy. Please see your physician before taking advice found on the internet. Ask your doctor before starting any diet. You may have a medical condition which limits your choices. Studies have shown that all diets work equally, whether low fat, low carb or vegetarian - if you stick to them. Don't be afraid to experiment until you find a diet plan that fits your lifestyle and tastes.


mauvaisroux
07-19-2004, 02:38 PM
Here is a list of books that offer some helpful advice on getting started :)

Becoming Vegetarian - A Complete Guide to Adopting a Healthy Vegetarian Diet
by Vesanto Melina and Brenda Davis and Victoria Harrison

The New Becoming Vegetarian
by Vesanto Melina and Brenda Davis

Cooking Vegetarian by Vesanto Melina and Joseph Forrest

Almost Vegetarian : A Primer for Cooks Who Are Eating Vegetarian Most of the Time, Chicken & Fish Some of the Time, & Altogether Well All of the Time by Diana Shaw

Become a Vegetarian in Five Easy Steps! by Christine H. Beard

Beginner's Guide to Vegetarian Cuisine: Everything You Need to Know About Vegetarian Cooking but Were Afraid to Ask by Lynne Tomlinson

First Steps to a Vegetarian Family by Carole Clement

First Steps in Vegetarian Cookingby Kathy Silk

Foods from Mother Earth: A Basic Cookbook for Young Vegetarians (And Anybody Else) by Maura D. Shaw, Sydna Altschuler Byrne

How to Feed a Vegetarian: Help for Non-Vegetarian Cooks by Suzanne D'Avalon

PressinOn
08-03-2004, 01:16 AM
Hi,

I was wondering what are some veggies that have alot of protein. Sometimes I dont want to eat meat. Also I am anemic so I am wondering if you know right off hand what veggies are a good source of iron.

Thank you

Christina


mauvaisroux
08-03-2004, 11:46 AM
Hi Pressingon!

Hope this helps :)

Whole grains, legumes, vegetables, seeds and nuts all contain both essential and non-essential amino acids.

Meat alternatives to get protein/iron :Soy, tofu, seitan, dried beans, spinach, kelp, also enriched grain products,brewer's yeast and dried fruits are all good plant sources of iron.

Vitamin B-12: can be found in some fortified (not enriched) breakfast cereals, fortified soybeverages, some brands of nutritional (brewer's) yeast and other foods (check the labels), as well as vitamin supplements.

Vitamin D: take in vitamin supplement

Calcium: Vegetable greens such as spinach, kale and broccoli, and some legumes and soybean products, are good sources of calcium from plants.

Zinc: Zinc is needed for growth and development. Good plant sources include grains, nuts and legumes.

Keep your intake of sweets and fatty foods to a minimum. These foods are low in nutrients and high in calories.

Choose whole or unrefined grain products when possible, or use fortified or enriched cereal products.

Use a variety of fruits and vegetables, including foods that are good sources of vitamins A and C.

If you use milk or dairy products, choose fat-free/nonfat and low-fat varieties.

I will try to post some more info for you when I get home from work :D

mauvaisroux
08-03-2004, 10:20 PM
Okay, here is a list:

Grains
Whole wheat breads
whole wheat pasta
oats
rye
brown rice
barley
millet

Legumes
soya beans
soy products
kidney beans
peas
lentils
bean sprouts
peanuts
chick peas

Nuts
sunflower seeds
sesame seeds
tahini
cashews
almonds
hazel nuts
coconuts
walnuts

Sources of iron
whole grain breads, flour and cereals
potatoes
green leafy vegetables(broccoli, spinach, kale)
Brussels sprouts
peppers(green, red, yellow)
prune juice
dried apricots and raisins.

tjmarco
08-05-2004, 10:12 PM
hey!
i am currently a member of this site and visit the jaded ladies daily. they are a great support system. i have been thinking of going vegetarian and have been doing a lot of research on the web. thank you for the list of books provided at the top of the thread, i have wrote them down and will go next week to the library. thanks again.
tj p. s. i havent had any meat since monday. yay

mauvaisroux
08-06-2004, 10:27 PM
Welcome t.j. :wave:

I am going to be trying out some of the recipes in the vegetarian recipe thread - there are some great ideas there. I get tired of eating meat all the time but live with a big meat eater so I have to compromise a bit. I have managed to get him to eat a lot more veggies than he used to and I am trying to incorporate more vegetarian main dishes into our eating plan. It is not easy but in time...:)

tmk620
09-21-2004, 02:43 AM
Hello. I also live with a very big meat fan. I am not vegetarian, but would like to eat a lot less meat (better for the env't). I was hoping you had some tips on how to get my meat eater to eat more veggies - He is (irrationally) scared of vegetarian meals.

Aquareggie
09-21-2004, 10:15 AM
Don't make a big deal that you are eating vegetarian. He might not notices. :) Bake him a big gooey hotdish (I'm showing my geographical roots). It could have veggies, cream of mushroom soup, maybe some rice, cheese, etc. If it's large and greasy (not necessarily *diet* food...), he'll probably eat it.

My mom is like your meat eater. It's just assumed, to her, that every meal has to include meat. Yet she has no complaints when she comes to my house, even for holidays like Thanksgiving. I bake heavy things, like lasagna. Those recipes are so filling that she doesn't miss the meat.

mauvaisroux
10-29-2004, 11:01 AM
How I got my DH to cut back was by making casseroles and stirfries. This way I could use one boneless chicken breast or small peice of steak between two of us and loading up on the veggies.

Vegetarian lasagna using TVP or meat alternatives works well too as does vegetarian chilli. It seems that as long as the dish has some substance to it he doesn't mind.

darlingchick
07-15-2005, 01:44 PM
I live with an omnivorous family, but I'd say a lot of people's stereotypes against vegetarian foods are simply psychological! I've put soy beef crumbles in spaghetti sauce and not said a word, and my brother, who can't get enough of his nasty McDonald's "meat", didn't even notice! Needless to say, I celebrated a quiet victory, sneaky me. Not that I'd advise it, or anything...
;)

mauvaisroux
07-16-2005, 07:59 PM
:rofl: Verrry sneaky!

mauvaisroux
10-28-2005, 05:26 PM
*Article originally posted by 3FC member TobeyToe


IT'S EASIER THAN YOU THINK!
For beginning vegetarians . . . the transition to Vegetarianism in 5 easy steps!

What to Eat? This article has suggestions for:

Breakfast
Lunch and Dinner
Drinks
Snacks
Eat lower on the food chain. It's healthy, environmentally sound, economical, fun and delicious.


The Transition to Vegetarianism

As you begin your transition to a more wholesome diet, remember that tastes for foods are learned. You may want to begin slowly, by replacing high-fat dairy products with fat-free versions and eating meat less often. However, making a complete break from animal foods is so rewarding that it's actually easier for most people.

All your needs for protein, calcium and other vital nutrients are easy to satisfy if you eat enough calories each day from a wide variety of foods. It's that simple! The only nutrient deserving extra consideration is Vitamin B-12, which, since it is made by bacteria, is not naturally present in plants. Your B-12 requirements can be easily met by including miso, a B-12 fortified cereal,
soyamilk or a supplement twice a week.

Step 1

Reduce or eliminate red meat, poultry and fish. Replace with health-supporting grain, legume and potato-based dishes. Or, start by giving yourself larger servings of rice, potatoes and vegetables at meals - and ever smaller portions of meat.

Step 2

Increase intake of calcium-rich vegetables - broccoli, carrots, kale, chard, mustard greens, etc. Choose more raw fruits and vegetables: cooking destroys nutrients. Try for 50% of your daily intake as uncooked foods and gradually increase the proportion. Buy organic.


Step 3

Reduce the "luxury" fats. Hydrogenated oils (like margarine) are artificially thickened vegetable oils that can damage your arteries and have been linked to some cancers. Gradually eliminate both butter and margarine from your diet. Reduce your use of cooking oils and oil-based salad dressings. Switch to nonfat (or low-fat) versions of prepared foods (and dairy products, if you still
eat them). Read product labels. Replace eggs in baking with two tablespoons of water per egg -or try Ener-G egg substitute.


Step 4

Replace dairy products with non-dairy foods. Delicious milks, cheeses, and frozen desserts based on soy, rice, nuts and seeds are available in health food stores and many grocery stores.


Step 5

Reduce refined carbohydrates (white flour, white sugar, white rice, etc.) by choosing whole grainproducts and natural sweeteners (fruits, juices, maple syrup, etc.).

It's easy. There is an endless supply of fabulous vegetarian recipes from many cultures. A wide variety of cookbooks are available in bookstores and health food stores. There are several lines of fast foods - pilafs, falafels, humus, "burgers," "tofu," etc. - for sale across the country. If you can't find them in your store, ask your grocer to carry them - she or he is always looking for
suggestions. Ask your favorite restaurant to serve vegan burgers, pasta dishes, etc.


Here are some suggestions for breakfast, lunch, dinner, drinks and snacks:

Breakfast:

Cereal lovers - Try hot or cold whole grain cereal or granola with soy milk and fruit. Use maplesyrup or honey instead of sugar. Try apple juice on granola - it's great!

Bread lovers - Try whole grain bread, toast, bagels, non-dairy muffins or specialty breads, with raisins or dates and nuts or seeds. Remember, even soy margarines have just as much fat as butter. Try apple butter, pure fruit jams, nut butters, humus or tahini on your bread or bagel.

Egg lovers - Don't knock scrambled tofu until you've tried it. There are easy mixes produced by several companies, as well as recipes in vegetarian cookbooks. Try sautéing cubed firm tofu with anything you would add to an omelet.

Other breakfasts - Treat yourself to waffles or pancakes made with soy milk - try using ½ banana in place of each egg - and smothered in fresh or hot cooked fruit. Make fruit smoothies with everything you can imagine. Use sweet fruit to make breakfast cobbler or pie and you won't need to add sugar when baking.

Lunch or dinner:

Sandwiches - Whole grain breads, avocado, grated carrots, sprouts, lettuce, tomatoes and thinly sliced cucumbers make great sandwiches. Try nut butters with pure fruit jams or humus with crisp sliced vegetables. Vegetarian cookbooks have great recipes for spreads. Falafel is delicious.

Salads - Most vegetables can be served raw, chopped small or grated in salads. Cooked beans (garbanzos, kidney, black, lentils, etc.), sprouts, seeds, nuts and avocados are excellent. Try salad dressings with little or no oil and/or flavored vinegars. Stuff your salad into pita bread and add tahini to it.

Pasta - Try all those special pastas made with wholesome grains, vegetables and spices. Experiment with marinara, pesto and tomato basil sauces. Try sautéing garlic, onions, summer squash, red bell peppers and tomatoes in a little olive oil -or in a little sesame oil and tamari (soy sauce).

Burritos or tacos - Try beans (black beans are great), rice or potatoes, avocado, tomatoes, lettuce or crisp shredded cabbage, salsa, soy cheese, etc. Use soft corn or whole wheat tortillas. Find your own favorite combinations. Nachos con to do (with everything) is a great fast meal.

Potatoes - Potatoes can be baked, steamed, mashed or home-fried. Try them with sauces, salsas,mustard, in soups or salads. Treat yourself to mushroom gravy. Remember yams and sweet potatoes.

Veggie or tofu burgers - There are many varieties in stores. They are delicious and easy to bake,fry, barbecue or microwave. Tofu hot dogs are almost indistinguishable from the original. Pile on the lettuce, tomatoes, onions, pickles, ketchup, mustard, tofu mayo and barbecue sauce.

Vegetables -Try stir-fried or steamed, served with brown rice, millet, barley or potatoes. Add cubed firm tofu and tamari or mushroom gravy for a feast.

Pizza - Use whole wheat crust, tomato sauce, spices, soy cheese, and all your favorite trimmings. Try almonds, garlic, and fresh tomatoes.

Soups - Beans, lentils, nuts, veggies, grains, potatoes, tofu - anything is good in soup. Simmer your favorite vegetables for a few minutes and add a little miso for a quick treat. There are many brands of instant soups made with wholesome and delicious ingredients - just add boiling water, stir and wait.

Drinks:

Milks - Soy, rice, nut or seed milks are perfect substitutes for cow and goat milk. Carob, chocolate and vanilla versions are delicious. Watch out – some have added oils that make them just as high in fat as cow milk.

Juices - Many bottled organic juices are available all across the country. Look for local fresh-squeezed brands. Juice your own. Many vegetable juices are just as delicious as fruit juices. Be daring - carrot juice can be habit-forming.

Water and tea - Add sliced lemons, limes, oranges or tangerines to fresh clean water. Try herbal iced teas and hot teas.

Snacks:

Go for crispy foods like popcorn, pretzels, chips, fresh fruit, carrots, nuts, seeds and celery with almond butter.

Enjoy cobblers and pies made from sweet fresh fruit, smoothies, non-dairy cookies and muffins, dried fruit, frozen fruit bars and non-dairy frozen desserts like Rice Dream and Tofutti. Avoid preservatives and buy organic.

:carrot: NB- Many products can be found at health food and Natural Food Stores, some grocery stores and stores like Trader Joes and Whole Foods.

mauvaisroux
04-28-2006, 11:38 AM
Preparation & shopping

Convenience foods – Keep on hand some instant food items such as veggie burgers, hot dogs, cans of baked beans, chili and vegetarian soups. These can be used as a basis for a larger meal. Just add extra vegetables or grains.

Buy in bulk - It’s usually cheaper and you buy only what you need and can store.

Seasoning mixes – Using concentrated seasoning mixes can spice up your meals and save several steps when preparing a recipe. Try the following: vegetable bouillon stock cubes, natural soy sauce, Indian
curry paste, Thai green curry paste, hot sauce (harissa, tabasco or chili sauce), miso (as soup base), salsas, chutneys, mustards, etc.

Canned help – Canned beans, chick-peas, tomatoes, and other vegetables will save you cooking these items from scratch.

Glass containers – Put grains, beans, flour, etc. in clear containers, so you can see at a glance what you have on hand.

Don’t forget the leftovers – Check your refrigerator and cupboards for left over fresh vegetables to make into a weekly soup or quick stew.

Be prepared – Bring out all the necessary ingredients for your recipe before you start. This saves timeand steps. Also try to plan ahead when shopping.

Cooking

Make extra! – Leftovers can be stored in the fridge or frozen in individual servings for quick future meals. Cook a large pot of brown rice at the beginning of the week and reheat portions as needed by steaming, microwaving, or stir-frying.

Be simple – There is no need to always use a dozen different ingredients. Some of the best meals are
combinations of one or two veggies, a grain or rice, and a little seasoning.

Don’t over chop – There is a tendency for enthusiastic beginner cooks to chop everything into tiny pieces. For most recipes it is preferable to have large bite-sized pieces.

Use a garlic press – Inexpensive hand held garlic presses will instantly convert a clove of garlic to a pulp.

Steaming – Any vegetable that you would normally boil, including potatoes and corn-on-the-cob, can be steamed. It is much faster because you don’t have to wait long for a pot of water to come to a boil.
Steaming also saves energy.

Microwaving – Zapping vegetables keeps them nutritious and crisp and you avoid heating up the kitchen on hot days.

Cooling food quickly – Place pot, pan or bowl containing hot food in a larger container or sink full of cold water. The heat quickly conducts out of the food and into the water. Don’t try this with very hot food in a glass container. Cooling hot foods in the refrigerator or freezer wastes energy and actually takes much longer than water cooling.

Fast grains and pasta – Use grains and pasta that cook fast such as couscous (three minutes) and thin noodles (8 minutes), and bulgur and kasha which take about 10–15 minutes. White rice and quinoa take 20 minutes.

Quick rice – Automatic rice cookers with a timer will have hot cooked rice waiting for you after a long
day at work.

Instant ramen noodle soup packages – Whole wheat varieties are sold at health food stores or you can buy the really cheap ‘three for a dollar’ ramen packages imported from Asia – the kind that say simulated beef or shrimp flavour. There is no real meat in most of them but discard the MSG–laced flavouring pack anyway. Bring 2 cups of water to a boil and add quick cooking vegetables such as diced green onions, carrot slivers and watercress. Add instant noodles. Voila it’s ready in three minutes. Stir in miso at end.

Pizza pita – Instead of using pizza dough, try pita bread for your pizza crust. Put your toppings on the pita bread and heat in oven as usual.

Putting your freezer to good use

• Cook extra beans and rice or other grains and freeze in portions. Always label containers to be frozen
with name of contents and date.

• Don’t freeze cooked red potatoes. Only the white or russet varieties keep their shape once thawed.

• Frozen cooked rice can be microwaved hot in 2-3 minutes.

• Uncooked pastry freezes well, so when making fruit or savoury pies make extra and freeze. Bake in a
hot oven directly from the freezer.

• When you cook lasagna, stews, casseroles and lentil or veggie bakes, make extra portions and freeze
them. Defrost in the microwave for a no-hassle dinner after a hard day’s work.

• Keep supermarket packs of broccoli and carrots in the freezer and microwave ready in eight minutes.

• Freeze fresh or cooked pasta and drop it into boiling water for a quick meal.

• Make sure there’s always an uncooked vegan entrée in the freezer (such as tofu lasagna) for those
unexpected guests.

This article is from TVA’s Vegetarian Tastes of Toronto

mauvaisroux
04-28-2006, 11:51 AM
Here are some suggestions for preparing a delicious and satisfying vegetarian meal.

Main meals

Hearty soup. Start with water or a soup base made from vegetable bouillon cubes, vegetable juice,tomato juice or packaged soup mixes. Add potatoes, split peas, lentils, carrots, spinach or any leftover vegetables. Season with bay leaves, salt, herbs or miso. For additional flavour add fried leeks, onion or celery.

Pasta. Cook up your favourite noodles, then add a sauce such as tomato, pesto, béchamel, mushroom, or herbs and olive oil. Sauces can be purchased ready-made or create you own. For a heartier meal add in some tofu cubes, chickpeas, lentils or nuts. Toss in some steamed veggies or serve on the side.

Stir Fry. Fry any combination of fresh vegetables, onions, tofu, tempeh, nuts or seeds. For flavour use soy sauce, ginger, garlic, or roasted sesame oil. To create a sauce, add about one cup of water when the vegetables are half cooked, and simmer. The liquid can be thickened by adding 1 Tbsp. of cornstarch dissolved in cold water. Serve on rice, couscous, bulgur or pasta. Tip: add in any greens near the end as they don't take very long to cook.

Substantial salads. Potato salads, bean salads, rice salads. There are dozens of fresh veggies to choose from. Try adding fresh herbs, sunflower seeds, sliced almonds, croutons, avocado, artichoke, olives, sunflower sprouts, etc.

Pizza. Build a pizza with your favourite toppings such as: green and red peppers, mushrooms, tomatoes, artichoke hearts, basil, olives, Yves Veggie pepperoni, etc. For vegan cheeseless pizza drizzle with olive oil and top with olives for extra richness.

Oven-roasted veggies. In a baking dish, place large slices of potato (with the skins), squash, turnips, parsnips, carrots, onions, whole garlic cloves, etc. Drizzle with olive oil and rosemarry, then roast until tender.

Shish kebabs. Thread mushrooms, potatoes, cherry tomatoes, and green pepper onto a skewer. Add tempeh, seitan or firm tofu. Baste with BBQ sauce, then grill.

Couscous. African speciality of zucchini, carrot, turnip, chick peas and onion, cooked in tomato sauce spiced with Harissa hot sauce. Served on cous cous pasta with currents.

Indian curry. Cook lentils or chickpeas with some store-bought curry paste (follow the directions on the jar), then add veggies. Delicious served on rice.

Thai curry. Combine Asian veggies with coconut milk and green curry paste (store bought). Cook until
done. Serve with rice or noodles.

Tacos. Enjoy with refried beans and all the fixings.

Chili. Beans, tomatoes and spice.

Split pea soup. Serve with crusty bread.

Spinach lasagna. Try making vegan lasagna by layering spinach, tomato sauce, crumbled tofu, light miso, and noodles.

Ratatouille. Hearty stew made from eggplant, zucchini, tomato, onion, garlic and seasonings.

Savory pies. Hearty potato, tofu, or millet with veggies and meat-less gravy. Best to use a recipe for these or buy ready-made.

Falafel. Middle eastern speciality served with pita bread, tomato and tahini sauce.

Crepes. Savory or sweet.

Ramen Noodles. Add green onions, watercress, tofu, miso, etc.

Vegan sandwich suggestions
Be creative! There is life beyond ham and cheese.

Nut Butters – Peanut butter goes well with raisins, dates, banana slices, or sprouts. Try almond butter with peach for an exotic treat.

Avocado – Sliced avocado makes a nice quick sandwich. Try adding tomatoes, sprouts, and mustard.

Hummus – A middle eastern spread made from chickpeas and tahini.

Others – Veggie paté, fried tofu slices, cucumber and tomato, etc.

Very fast meals
Natural food stores stock many different quick-cooking vegetarian foods. Try tofu hot dogs, veggie burgers that you can pop in the toaster, pizzas, chili mixes, canned foods, savory pies, pasta sauces, pancake mixes, tofu scrambler (instead of scrambled eggs), etc.

This article is from TVA’s Vegetarian Tastes of Toronto

mauvaisroux
04-28-2006, 03:23 PM
Found this list at the vegancooking site! :)

Candy

Airheads taffy
Atkins peanut butter bars
Blow Pops
Brach’s Cinnamon Hard Candy
Charms lollipops
Chick-o-Sticks
Cracker Jack
Cry Babies
Dem Bones
Dots
Dum-Dums
Fireballs
Goldenberg's Peanut Chews
Hot Tamales
Hubba Bubba bubblegum
Jolly Ranchers (lollipops and hard candy)
Jujubees
Jujyfruits
Lemonheads
Mambas
Mary Janes (regular and peanut butter kisses)
Mike and Ike
Now and Later
Pez
Ring Pop lollipops
Smarties (U.S. Brand)
Sour Patch Kids
Starburst (jelly beans and hard candy)
Super Bubble
Swedish Fish
Sweet Tarts
Tropical Source mini chocolate bags
Twizzlers
Zotz Snacks

Bean dip (make sure it’s lard-free)
Cracker Jack
Fritos
Lance’s Toasty Crackers
Lay's Stax
Lay's WOW! potato chips
Microwave popcorn (minus the real butter flavor)
Munchos
Peanuts, sunflower seeds, almonds, cashews, and Pistachios
Pretzels
Salsa
Skittles’ Mints
Tostitos
Trail mix
Triscuits
Wheat Thins

mauvaisroux
04-28-2006, 03:31 PM
Casein—Whey’s cousin, casein is made from curdled milk.

Gelatin—Gelatin is a protein made by boiling cows’ and pigs’ skin, tendons, ligaments, and bones.

Lard—Fat from hog abdomens.

Pepsin - a clotting agent from pigs’ stomachs, used in some cheeses and vitamins.

Rennet—an enzyme taken from baby calves’ stomachs, is used for in cheese production.

Stearic Acid— often appears in chocolate and vitamins, comes from a fatty substance taken from slaughtered pigs’ stomachs.

Cetyl Palmitate— the waxy oil derived from sperm whales’ heads or from dolphins - it is used in some margarine products.

Urea—Urea comes from urine and other "bodily fluids." It’s used to "brown" baked goods, like pretzels.

Blech! :p

vouge09
09-09-2006, 11:57 AM
that list makes me wanna puke!!!!!! Who would eat anything with the name lard in it either way? Why woudl you consuume something called lard? Eww!

SunshineCA
07-20-2008, 01:10 AM
I miss being a vegetarian/vegan. I've been both. Anyone who knew me back then would be shocked if they knew I'm a meat eater again.

This was part of my lifestyle foe many years. It wasn't until I became pregnant with my 6 year old that I started craving meat. I mean I wanted steak like crazy!! That's one way I knew I was pregnant. ;)

I'm considering returning to this lifestyle. It worked out so much better for me. I've discussed this with my DH but he's such a meat and potatoes guy. It seems this may be something I'll have to do on my own.

Maybe I'll start with just cutting out red meats and stick to fish/seafood, chicken and turkey. Eventually eating fish/seafood only. I'm not sure yet but we'll see what happens. ;)

SoulBliss
07-20-2008, 01:15 AM
Sunshine, best of luck finding what works for you. :)

SunshineCA
07-20-2008, 01:20 AM
Sunshine, best of luck finding what works for you. :)

Thanks!! :)

HVEECK
10-22-2008, 11:57 AM
I use to be a meat eater and my DH is still a big fan of meat. for the past few months I have totally cut out meat except for seafood. does that make me a vegetarian? Or do I have to stop eating seafood to carry that label? just wondering. btw, I feel soooooooooooo much better now that i stopped eating all that gross meat. I dont know what I was thinking before. It kind of grosses me out now.

HVEECK
10-22-2008, 11:58 AM
well, ok I did have a turkey sandwhich a couple weeks ago. idk..... I guess Im still in the process huh? I forgot about that, hehe

Sheila53
10-22-2008, 01:21 PM
I believe just eating seafood and no other meat would make you a pescatarian. :)

Katiedid203
10-30-2008, 12:05 AM
I was just wondering how healthy Vegan "subsitutes" were for you. Such as vegan butter, mayo, cheese, egg, meat? I want to go totally vegan, but my boyfriend (who loves his steak and hot dogs!) keeps telling me they load chemicals and other weird/unhealthy/fattening things in those products to make them taste more like the "real thing." Does anyone have any insight into this? Thank you!

Sheila53
10-30-2008, 12:48 PM
I looked at the Earth Balance container and didn't see any awful chemicals. I compared it to the Smart Balance my DH uses, and the Earth Balance has less ingredients and no strange chemical names. I also looked at the Amy's vegan burger and didn't see any chemicals.

You can go totally vegan and not eat processed foods. If you stick to beans, grains, etc., then you don't have to worry about chemical additives.

nelie
10-30-2008, 12:55 PM
I think your boyfriend is full of it :)

You can make meat substitutes yourself as they generally have very simple ingredients. I'd say with anything, read labels. Is your boyfriend also concerned about all the hormones/chemicals given to animals?

I also agree that you can go vegan without touching any processed items. Legumes, whole grains, veggies, fruit, etc are all vegan.

I

JulieJ08
10-30-2008, 12:57 PM
I was just wondering how healthy Vegan "subsitutes" were for you. Such as vegan butter, mayo, cheese, egg, meat? I want to go totally vegan, but my boyfriend (who loves his steak and hot dogs!) keeps telling me they load chemicals and other weird/unhealthy/fattening things in those products to make them taste more like the "real thing." Does anyone have any insight into this? Thank you!

Ummmm, has he looked at the ingredients in his hot dogs? I don't think processed food is good for you no matter what kind of vegetarian you are or aren't.

Katiedid203
10-30-2008, 04:12 PM
Hahah...oh trust me, I've brought up the ingredients in the food that he's eating, but he doesn't care. I'm the health fanatic not him. But I thought he brought up a good point with the vegan substitues...is adding those things to your diet healthier and less fattening than just using, say, regular butter or mayo?

nelie
10-30-2008, 04:16 PM
Hahah...oh trust me, I've brought up the ingredients in the food that he's eating, but he doesn't care. I'm the health fanatic not him. But I thought he brought up a good point with the vegan substitues...is adding those things to your diet healthier and less fattening than just using, say, regular butter or mayo?

Yes. Butter and mayo are not good for you and the vegan substitutes are generally better. I don't use either though (vegan butter or vegan mayo). I use olive oil quite a bit and mustard for things you'd use mayo with. I firmly believe animal food products are not good for our bodies.

A healthy mayo substitute is nasoya (sp?). Less fat/calories. Earth balance has just as many calories I think but I'd say its a bit healthier.

JulieJ08
10-30-2008, 07:22 PM
I almost always use avocado in place of mayo. But I was never big on mayo-heavy type recipes anyway, or mayo in general.

redreine
01-26-2009, 07:20 PM
I'm currently looking for what the best plan is for me.

I was a vegetarian for a little while in high school. (about a year?) because my best friend at the time was, too. I don't recall whether or not I lost any weight from doing so, I just knew that it would be easier since all my time was spent with her.

I know I love Veggie Burgers/Boca Burgers. I also absolutely love fruits and veggies in general. However, like a lot of people have mentioned, my s/o is a meat-eater, and he thinks vegetable are the devil's food! (lol)

A big reason I'm losing the weight is for our future family, and I know I will be the only vegetarian in the house.

I was wondering, too, what everyone's starting weight was when they became vegetarians/vegans, and their current weight, and maybe a timeframe?

I'm not necessarily looking for a quick fix, since this is a lifestyle change, I just was wondering if I could get a rough estimate of how much I could expect to lose in a certain period of time...you see, I will be trying on wedding dresses soon, and will be getting married in July. On average, how much weight did you ladies lose in about 6 months?

lackadaisy
12-03-2009, 04:19 PM
I became a vegetarian (occasional but infrequent milk/eggs) at the end of August. I've lost 20 lbs so far and I haven't been working out much in that time, so it's entirely from changing from a carb-and-meat-heavy (practically carnivorous) diet to almost entirely fruit, veggies, and whole grains diet. Becoming a vegetarian = becoming healthy for me. :)

Oh, and I LOVE Boca burgers! Whenever I'm feeling a craving for meat I eat one of them instead. Also try "Chik'n fillets" -- delish -- and Chinese "vegetarian turkey" (which is really a tofu-and-stir-fried-veggies-in-soy-sauce dish).

Congrats on getting married!! That's so exciting :)

aussienerd
06-06-2011, 12:00 AM
been veggei for 4 years and only 16 :) and im trying the vegan diet this summer to help with my weightloss but more for the animals <3

linetrovira
11-13-2011, 11:09 PM
not much of a meat eater but after reading so much on meat like hormones and stuff i feel my body will benefit from becoming a vegetarian. I don't know I figured i try like 5 to 4 times of week of just veggie and fruits not meats, chicken or fish and then take it from there. Are there any ideas or things that you can recommend me to stick with it. I mean my mind is made up i know that it is better for you any animal meats are loaded with saturated fats.

thank you
linet

indiblue
11-14-2011, 04:19 AM
Hey linetrovira!

I have been a vegetarian (well, technically I eat fish 1-2x a month) for 11 years. While I definitely think eliminating factory farm animals from one's diet is good for health, I don't think animal meats in general are "bad" for you. Meat isn't "loaded" with saturated fat, and saturated fat is an important part of one's diet.

I gave up meat cold turkey (hehe) so I don't know if I have tips on helping you stick with it. But... I don't think there is anything wrong in simply reducing the amount of meat you eat if you enjoy eating meat. I think in the vegetarian/vegan world there is too much emphasis on labels- being "vegetarian" or being "vegan." You can be healthy eating meat and you can be unhealthy being vegetarian. The important thing is eating LOTS of fruits and vegetables, keeping carbs in moderation, and eating none or a modest amount of animal products. (As Michael Pollan says, treat meat like a garnish or side dish.)

There are of course ethical or personal reasons why some people live strict vegetarian/vegan lifestyles, and I understand why those individuals want to stick to that 100%. But if your motivation is health and you think it would be easier to "stick with it" if you eat meat on occasion, that's great.

Your plan to eat veg 5 days a week is a great one. The most important thing is to up the fruits and vegetables. I guess my bottom line is don't sweat the label of "vegetarian" if it is something that's difficult to stick with :)