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Recipes and hints
Displayed here are some of the recipes that have worked for me.
They have been gleaned from friends, books and the web. If you see a recipe that came from you, thank you for the support; without your help I would not still be a vegan.
The list of recipes is not long. I make many variations of the ones I like and as time goes on, my confidence in producing a successful dish from whatever is in the fridge grows.
Please criticise my recipes, let me know when they work and send me your suggestions.
They have been gleaned from friends, books and the web. If you see a recipe that came from you, thank you for the support; without your help I would not still be a vegan.
The list of recipes is not long. I make many variations of the ones I like and as time goes on, my confidence in producing a successful dish from whatever is in the fridge grows.
Please criticise my recipes, let me know when they work and send me your suggestions.
- Throw all unused parts of your vegetables into a stock pot for boiling. You may want to reduce it after straining. Keep the result in the fridge, for use with all your cooking, in particular sautéing.
- Search the internet for suitable recipes. Don't be afraid to modify them to suit your taste, or your part of the world. Save those that appeal and work for you for future servings repeating them a few times to become comfortable with the new cooking regime.
- Avoid triggering the old meat or cheese desires by avoiding faux milk, meat or cheese dishes.
- Make full use of seasonings. If there is a choice between not eating enough and using salt as an appetite stimulant, choose salt. Even if seasoning is not called for, it is always assumed.
- Environmentally speaking, vegetable food miles, from anywhere, are not as costly as locally grown meat. Given that a whole-food, plant-based diet defends us from so many threatening diseases, the origin of the food is not so important.
- Stick to a whole-food, plant-based diet.
