RE: losing interest in foods
Posted Friday, January 13, 2012 at 12:56 PM
Any non-cheese centered food ideas? Most of the desserts so for include tofu, so I haven't had them.
Dang that's a HUGE territory "non-cheese centered food ideas"!
For a quick snack, I'll put a couple handfuls of cooked chickpeas in a small size bowl, sprinkle on seasoning (a pinch of salt or a bit of garlic powder or chipotle powder or whatever) and eat it kinda like peanuts or popcorn.
Popcorn, of course, is a go-to snack - a little nutritional yeast adds a nice flavor. Sometimes, though, I'll go with a bit of cinnamon sugar on it for a sweeter snack (rather than reaching for something really sugary like cookies).
whole grain pasta with sauce (a can of diced tomatoes and a sprinkle of herbs heated up makes a quick and easy chunky sauce). Sometimes we'll do a quick fork-mash on some black beans to make it a 'meat-like sauce'. Or we'll add chopped up fresh veggies or a small pkg of frozen veggies. I love that restaurants add $$ when they call something Florentine when all they did was add spinach!
Whir some cooked and cooled (or cold from the can) chickpeas in the food pro, add a squirt of mustard and a bit of your fav vegan mayo-like substance, diced onion and/or celery and maybe a wee bit of your favorite pickle relish and you've got something quite close to tuna or chicken salad. Not very low fat but sometimes just this wee bit of creamy fat texture helps get past the cravings for other stuff.
Chili is always an easy go-to: throw some cooked black beans (and any others you've got handy for fun), a couple cans of diced tomatoes, a package of frozen diced bell peppers, a package of frozen corn, and whatever seasonings you like (chipotle, ancho, generic chili powder, cumin, etc) and let it simmer until it's all hot and yummy - all day in the crockpot on low works as well, though we use it at as 'last minute what's for dinner' dinner so we just do it stovetop. We've also added things like butternut squash or sweet potato chunks for a different twist on chili as well. This is a good one because the leftovers make great topping for baked potatoes, pasta, or rice.
quinoa and chickpeas mixed together and served with your favorite leafy green lightly wilted in some water or veg stock. A little fresh garlic and diced onion in the pan as well is nice.
ummmm what else? Oh tonight's dinner is whole wheat+buckwheat pancakes, vegan of course (no milk or eggs in the batter). We put out a whole buffet of toppings so we can customize by the plateful or by the individual pancake as each person chooses - we'll have nut butters, jam, apple butter, real maple syrup, agave, honey, cinnamon, pecans, dried fruit, fresh fruit like bananas or thawed frozen fruit maybe (blueberries for example); apple pie filling type combo is a nice topping - aples, cinnamon, with as much or as little sugar as the tartness of the apples needs.
Soups of all sorts - whatever veggies are in the fridge diced up and popped in the soup pot with veggie stock and seasonings
Spaghetti squash is a nice alternate for regular pasta - serve with tomato herb sauce or a nice pumpkin curry sauce or whatever else you like with your pasta
quinoa and brown rice both make a nice base for stir fry and for cold salads as well (dice up celery, carrot, onion, bell pepper, toss in some raisins or dried cranberries, add some herbs and cider vinegar and you're good to go).
Could go on longer but lunch hour is almost done...