Will you please share the brand of the vegan soy feta ? I have never seen this... and I make an effort to know all the vegan goodies! . So many soy cheeses are "almost" vegan (they have casein, like "Soy Moon" and it makes me so sad ).
I've been meaning to get around to making my own soy feta, Vegan with a Vengeance has a recipe for tofu feta. I bet it would be great in pasta shells or lasagna.
Had a pretty good weekend food wise, my weekend meal out was Thai food so it was easy to keep it vegan. I'm sure that delicious sweet peanut sauce wasn't exactly low-cal, but I watched my portion and made sure to stop before I stuffed myself. DF even saved me from the calories from the leftovers.
I've been meaning to get around to making my own soy feta, Vegan with a Vengeance has a recipe for tofu feta. I bet it would be great in pasta shells or lasagna.
Had a pretty good weekend food wise, my weekend meal out was Thai food so it was easy to keep it vegan. I'm sure that delicious sweet peanut sauce wasn't exactly low-cal, but I watched my portion and made sure to stop before I stuffed myself. DF even saved me from the calories from the leftovers.
I make vegan cheeses at home but they really don't taste cheesy (except for sauces). Tofu "ricotta" is pretty amazing in lasagna though!
I am not trying to "Police" you, but I wanted to share what I have learned from trial and error, in case it can help anyone.
Most Thai places will:
1) Use Chicken or seafood broth in soups and to make sauces and not tell you, or tell you they won't but then will use it, even if you double check with them
2) Use fish and/or oyster sauce in nearly everything, especially pre-made curry pastes...they almost always have fish of some sort!
I have 1 place in my very ethnically diverse town that will custom make vegan food for my family (and do it correctly). I have tried at other places and they inevitably screw it up I guess there's the language barrier to deal with, the cultural differences (fish is not viewed as "meat" in some cultures), combined with the fact that most customers don't know the ingredients in the dishes so they aren't used to dealing with those "in the know" Lucky for my family, I can cook vegan Thai at home !
Anyway, I hope your meal was wonderful (and vegan too!). Now I want spicy basil noodles with tofu and broccoli and Tom Kha soup!
Hi. Anyone still with me? I'm managing to do well staying vegan. I went to a gluten free cooking class last night, and wasn't even tempted by the chocolate torte, it had dairy and eggs, and generous amounts at that. It helped that I ate before I went.
Amie
SoulBliss – I know what you mean about Thai food, it can be tricky to make sure what you’re eating has no fish or shellfish. There are definitely some restaurants that I have a better feeling about than others, as far as the staff understanding what no fish, no dairy, no flesh or animal products of any kind really means. This one I’ve been to a number of times and the staff has been really helpful about making suggestions and knowing what’s in each sauce. They’ve even checked with the kitchen and reported back to me a couple times. If figure if they screwed up or lied to me at least I tried!
I like cooking Thai at home too, but I do enjoy eating out. I kind of count it as my one “flexible” meal each week where I just enjoy the food and don’t worry about it too much.
I wish dairy and eggs didn’t appear to be food to me, it would be much easier for me to reject them! I long ago decided that eating any flesh was about as appetizing as feasting on road kill, but alas, cheese pizza still looks really good to me. Anyone have a good recipe for cashew cheese or something that works well on pizza?
So how does this work? I'm new here, my first post. I'm a vegan also, have been for almost a week now. I was a vegetarian for 9 years then met my husband and back slid over the course of two years. Now 6 years later I'm back and better than ever.
So do you post linked to the last post? No...probably you answer the one in particular you want to answer. Oh well, anywho. Hiya and stuff.
Hello, new here. So excited to find a forum of vegans on weight loss adventures. Perfectly tailored for me! Throw in new mom and that would be the absolute most...
I just wanted to say hello and that I am happy to have found this thread. I am a vegetarian myself. I havent had meat in amost 2 months. I am still consuming dairy products, but no fish. I am worried that I am not eating enough veggies and fruits. I try not to rely on soy products too much, as I am hypothyroid.
Thank you for the tips on the Thai food, that has been very informative.
I made a batch of "stuff" to throw in a whole wheat tortilla that's got me pretty happy:
1 package of "veggie ground"
1 portobello mushroom cap cubed
1 can of red beans
a few tablespoons of soysauce
broccoli and baby carrots cut pretty small
I just heated it through in a saucepan, adding more water or shoyu if it started making crackley noises. It's really good, and looks to last me through 3 days of using it once or twice a day.
What's your favorite? I'll be making this one again now, but it came about this first time just throwing things together that I happened to have. (My husband even liked it, or at least had the wherewithall to say so!)
A family favorite, a balanced meal in under 10 minutes:
Basic Quick Vegan Curry
1 onion, chopped
6 cloves garlic, chopped
Basil, cilantro and freshly ground pepper
Fresh lemon or lime juice
1 can garbanzo beans (chickpeas)
1 pound bag frozen veggies (usually a cauliflower/broccoli blend or an asparagus/spinach/broccoli/edamame blend)
2 cups brown rice (pre-cooked in a rice cooker then portioned out and frozen or refrigerated)
1/2-1 can light coconut milk (or a T. or 2 added individually to each serving)
3 T Thai red or green curry or Indian paste
First I chop the onion and garlic then cook in a pot with a bit of water, so as to not add fat. I then add the curry paste and coconut milk or more water to thin the paste.
Next, I add the frozen veggies (sometimes I thaw them for a few hours before cooking to save a few more minutes).
Then comes the rice and finally any remaining ingredients (the fresh or frozen herbs are always second to last and the lemon or lime is always last).
Before serving, I add a serving of coconut oil to DH and DD's meal and sometimes 1/2 a serving to mine, depending (if the coconut milk was light) as well as nutritional yeast and freshly ground lemon pepper salt.
This feeds my family of 3 (including my teen daughter who eats 2+ servings and my DH who eats 3+ servings to my 2) with enough left over for DH to have a bit for lunch the next day.
Usually, I'll add a green salad or cucumber/tomato/onion salad to this meal if we are hungry enough and then everyone is happy and satisfied!
Those of you in Manhattan....have you been to Candle 79?? It is my favorite place to eat when I am in NYC!! And the Tofu Stirfry at Ruby Foo's is good, too...
. So many soy cheeses are "almost" vegan (they have casein, like "Soy Moon" and it makes me so sad 
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