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Sun, Dec. 30th, 2007, 11:26 pm
boudoirblonde: I'm new...

Hello!
My name is Ali, Im 19, and I live in Australia.
Im about half way through reading the book "Skinny Bitch", and have made the decision to switch to becoming a vegetarian, and then a vegan.

I am someone who usually orders steak at restaurants, doesn't "believe" in salads, but I am a self-confessed fruit junkie :P
So, the transition is obviously going to be very difficult! But I am just so sick of feeling like shit after every meal, constantly over eating, being too tired to exercise and generally sick of pouring crap into my body!

I want to lose weight too, but I want to do it healthily!

So this new community is perfect for me, and I hope we can all help each other along the way! (and hopefully I wont be too confused by US brands and products :P)

Sat, Dec. 29th, 2007, 08:27 pm
absinthea: (no subject)

While it doesn't really taste like cheese, the flavour is good and the texture is pretty good, too! I didn't have any white miso when I made it, and I used a healthy dash of cayenne pepper. I also didn't have onion powder, only flakes (which I added). I also used probably 1/8 tsp more of mustard powder. I used Tinkyada brown rice elbow pasta. BTW, shandi, you GOTTA try this stuff!!!

MMmm!
From Fat free vegan kitchen blog

Easy Macaroni and Cheeze

You can make this dish creamier by adding Earth Balance margarine. Try it the low-fat way first, and if you need it to be richer, add a little margarine to taste. This recipe is also low in sodium, so salt-lovers may need to add salt.

1 pound pasta (regular or gluten-free)

Blend together:

1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt)
black pepper to taste

Put the pasta on to boil according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder
Makes 8 servings. Per serving: 303 Calories (kcal); 4g Total Fat; (10% calories from fat); 15g Protein; 54g Carbohydrate; 0mg Cholesterol; 316mg Sodium; 5g Fiber. Also, if you use nutritional yeast fortified with B-12, one serving provides 100% of the daily requirement of that vitamin.

Thu, Dec. 27th, 2007, 04:42 pm
absinthea: First post!

Awesome. Hey everyone (I think I'm the only member so far)! I'm definitely trying to break old habits and go from being totally omni to vegetarian with vegan-diet tendencies. My motivation is health. I want to get my family eating healthy! DH has a pretty wicked high cholesterol level and so far I am the only one out of my family who still has a healthy cholesterol level. I don't live (or profess to live) a vegan lifestyle, and I am slowly finding ways to fit a veg-centric way of eating into my already ingrained preferences and habits.