Vegetarians Unite...And Make Delicious, Economical And Nutritious Food

[DianeB]

Right back off topic again...

That's lots worse than mine, you poor thing. I just don't understand most calculations. I'm sorry you have to put up with that. I have it in conjunction with ADD. Is that something you are dealing with as well? They sometimes go hand in hand. I am always six months late with my taxes because I can't figure out how to prepare the information AND the ADD keeps me busy doing other things !!!!!

I have dyscalculia too!! I don't engage in many "frugality" conversations here -- I can't tell whether I pay a good price or bad price for something. Even if I knew how much I paid when I bought something once, I would never remember the price later because numbers don't stick in my head. Oh well, what can you do? I just avoid numbers when I can.

Sorry, will cut down on the calculations. One of those math orientated people. Forget not everyone is into calculations. Coincidentally, I am always amazed at those people that can throw together a 20 page paper in 2-3 hours and still get an A. It literally took me weeks to write a paper in college.

 

[DianeB]

Been hankering for good sub sandwich. Think I will make some faux meatballs out of TVP and a good barbeque sauce. Will post the recipe after I get around to making it today or tomorrow.

 

[dragonlaurel]

I'll want the "meatball" recipe. I might have a use for it myself.

 

[DianeB]

Was just called to go sub tomorrow. I am very glad I started making 'meat'balls tonight. I'll pack it for lunch tomorrow.

I mixed 1 cup TVP with 7/8 cup beef flavored broth (from bouillon). When it was absorbed, I mixed one egg, 1/2 cup flour, 1/2 cup oatmeal, 1 TBSP Italian seasoning, 2 tsp salt and chopped together. Rolled them into balls and placed them on a cookie sheet. Baked in the oven at 350 degrees for about 10 or firm.

Placed them in a slow cooker with 2 cans chopped tomatoes, 2 cans tomato sauce, 2 TBSP Italian seasoning, 1 TBSP salt, 2 TBSP olive oil, 2 tsp brown sugar, some garlic and onion powder and 2 bay leaves. I am cooking it on low overnight - about 8 hours.

I will probably adjust the measurements and ingredients later on. It seems to be okay so far.

 

[dragonlaurel]

Enjoy! I was thinking about having them with noodles and a mushroom gravy maybe. (My body doesn't handle tomato sauce well.)
I'm out of tvp but will pick some up next trip to the health food store. Thanks

 

[DianeB]

Tell me how it turns out. You may need to play around with the flour water ratio.

 

[keljonma]

Is there any places to get good deals? Good recipes or tips? Meal planning and so forth?

I like Mollie Katzen's books.

http://www.molliekatzen.com/index.php

 

[big brown horse]

Nope, no ADD, thank goodness.

This is a delicious breakfast recipe that is great over leftover rice porridge (3 c. brown rice boiled with 2.5 c. water until thick) or oatmeal.

1/2 c. chopped raw pecans or walnuts
1.5 c. fresh or frozen blueberries
1/4 c. pure maple syrup
1/2 t. grated fresh ginger

Lightly brown nuts in a dry skillet over medium-high heat; set aside. Put berries, syrup, and ginger in saucepan over medium heat; cook about 5 minutes until berries pop and the juice thickens a little. Spoon over rice porridge or oatmeal; sprinkle with toasted nuts.

Adapted from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay

This sounds fantastic! I never thought to put fresh grated ginger over fruit and maple syrup!