Forums: September 2010 Kickstart Forum Archive: vegetable fat ok?
Created on: 09/09/10 08:41 AM Views: 1921 Replies: 8
purdy Joined: 09/09/10 Posts: 8	vegetable fat ok? Posted Thursday, September 9, 2010 at 8:41 AM Is it ok to use some processed vegan products that contain small amounts of vegetable fat (like stock cubes and stuffing mix etc) or should we be aiming for NO added fat anywhere?! Thanks
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Susan Levin Joined: 12/26/09 Posts: 1190	RE: vegetable fat ok? Posted Thursday, September 9, 2010 at 8:58 AM Well, let me put it this way. We recommend you aim for about 10 percent of your calories from fat. For most of us, that means 20 to 30 grams of fat per day. HOW you get that is your discretion. The easiest way is to not have added fats, as plants in their natural state are usually less than 10 percent of calories from fat. It is possible to stay within these limits by adding minimal amounts, but you just have to be more careful about the rest of the day. Susan Levin, MS, RD PCRM Director of Nutrition Education
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cch22 Joined: 09/08/10 Location: New York State Posts: 999	RE: vegetable fat ok? Posted Thursday, September 9, 2010 at 9:05 AM I had a horrible time finding vegetable stock for the recipes. I always used to buy Herb-ox sodium free chicken cubes. But there is salt, sugar and Partially Hydrogenated corn oil.. ugh... Finally i bought several of the prepackaged stock. It was pricy considering some recipes call for 8 cups of stock. I mean 2.99 for a small container!!! It was the best of what is available at the large supermarket I went to. So then I came home and looked up how to make vegetable stock. I might try that sometime.
	Edited 09/09/10 9:07 AM Quote | Send PM | Link | Top | Bottom
jmyers1050 Joined: 12/31/09 Location: Arizona Posts: 43	RE: vegetable fat ok? Posted Friday, September 10, 2010 at 12:18 PM Healthy, delicious vegetable stock is easy to make in a crockpot. I put mine on overnight, then I have stock for soup the next day. Here is my favorite recipe Light and Easy Vegetable Stock 1 Tbs. olive oil, optional (I leave this out) 2 medium onions, quartered 2 large carrots, cut into 1 in chunks 2 stalks celery, cut into 1 inch pieces 2-3 garlic cloves, unpeeled & crushed Peels from 2 large, well-scrubbed potatoes 1/3 C. coarsely chopped parsley 1 large bay leaf 1/2 tsp. black peppercorns 8 C. water 2 tsp. low sodium tamari or soy sauce 1. Place all ingredients in a 4-6 qt. slow cooker. Cover and cook on low for 8 - 10 hours. 2. Allow stock to cool a bit, then strain through a fine-meshed sieve into a pot or bowl, pressing the veggies against the sieve to release all the juices. 3. Store in tightly covered containers for 3-5 days in the refrigerator or 3 months in the freezer. Source: Fresh from the Vegetarian Slow Cooker by Robin Robertson Notes: You can save the peels from potatoes in the freezer until you're ready to make this. You can also freeze other odds & ends of veggies to use for this as well. This saves a ton of money over buying the stuff in boxes and tastes a lot better!
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: vegetable fat ok? Posted Friday, September 10, 2010 at 1:45 PM This is a great product if you can find it in a store. It's also available on Amazon.com. http://www.seitenbacher.com/Seitenbacher_Broth_Gravy/BROTH.htm I use vegetable bouillon cubes with water, rather than stock. I go to the natural foods store and get the kind without MSG. Save a ton of money that way (and my health!). Molly Horn
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jkeller Joined: 01/07/10 Location: Washington, DC Posts: 10	RE: vegetable fat ok? Posted Friday, September 10, 2010 at 2:52 PM I like to make my own stock, but in a pinch, here's a few low-sodium veg broth options: Rapunzel brand Vegan Bouillon cubes (No Salt Added): http://www.rapunzel.com/products/rapunzel/rapunzel_soups_bouillon.html Swanson Organic Vegetable Broth (Less Salt): http://www.ecrater.com/p/8828574/swanson-organic-vegetable-broth-32-ounce Pacific Foods Organic Light Sodium Vegetable Broth: http://www.pacificfoods.com/our-foods/broths/organic-low-sodium-vegetable-broth
	Edited 09/10/10 2:55 PM Quote | Send PM | Link | Top | Bottom
tinabean Joined: 09/08/10 Location: Pasadena, TX Posts: 113	RE: vegetable fat ok? Posted Friday, September 10, 2010 at 3:40 PM I don't know why it never occured to me to make vegetable stock overnight in a crock pot. In fact, the only time I ever think about making it is when I already need it! Thanks so much for the recipe - That cookbook has been in my Amazon wishlist for months.
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agie Joined: 09/06/10 Posts: 27	RE: vegetable fat ok? Posted Friday, September 10, 2010 at 4:03 PM Making your own stock is the best thing to do. And, it is earth conscious as well. I make a fresh pot every week, and more when the menu calls for soup. I save up my onion scraps, including peels, carrots peels, potato peels, ends of celery, whatever I am using goes into the pot. I fill it up with water, add whole peppercorns, a bay leaf and bring it to a boil and then lower the heat to simmer for a couple of hours. Depending on the recipe, you can add different spices. I add cumin, paprika, chili powder for tortilla soup. I add coriander, rosemary and thyme for my cauliflower soup. The possibilities are ENDLESS and it doesn't cost you any extra since you have bought those products for other things!
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: vegetable fat ok? Posted Saturday, September 11, 2010 at 12:50 AM agie wrote: Making your own stock is the best thing to do. And, it is earth conscious as well. I make a fresh pot every week, and more when the menu calls for soup. I save up my onion scraps, including peels, carrots peels, potato peels, ends of celery, whatever I am using goes into the pot. I fill it up with water, add whole peppercorns, a bay leaf and bring it to a boil and then lower the heat to simmer for a couple of hours. Hi Agie, That sounds so easy! How do you save everything? Can you freeze it? Or just keep the scraps in the fridge? I don't want to risk anything going bad, but I also don't want to lose nutrients by freezing unnecessarily. Your thoughts? Molly Horn
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