I just became a vegetarian.
15 years ago
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- 15 years agolast modified: 11 years ago
- 15 years agolast modified: 11 years ago
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I want to make my pup a vegetarian/vegan...any suggestions?
Comments (60)Thanks :) But I knew the translation....it's just that I find it rather irritating when people ask for help and it takes me (and others) 2-3 times as long to figure out what they are saying! I never got the feeling that English was this person's 2nd language. It just doesn't seem that way. It seems like it's a hoax - this poster will go from saying something like: "I m jus gona raise him as if its my baby...n im sure il do everythin to keep him healthy...n wid al our luv n care.." And then will say: "This is absolutely my last comment on this...I am not going to give my puppy away...I just said that I would do it in case I see any starts to suffer and before he creates a bond so that it is easy for him to move on...not get him to a stage where he is a total goner". That sounds like 2 different people. This is a hoax....See MoreOT I plan to start a vegetarian diet any advice?
Comments (20)Meat can be made into meatloaf or pate, or cooked as a braise or stew, which require little chewing. Salads require a lot of chewing. Try soups, terrines, hummus, smoothies, etc. Remember that you need to chew some to stimulate the saliva interaction that's an important part of digestion. Just use the softer stuff when you're really in pain. Quinoa needs to be "fluffy" to be nice to eat. The Kitchn has instructions which emphasize the fluffy. I haven't cooked through this one, but it looks right. The rubbing and rinsing step is important. What are you doing for the TMJ? If it hurts that much to chew, you might try an anti-inflammatory, and since you're talking about changing your diet, you could go towards an anti-inflammatory diet as well. Do you have a "wet" heating pad? (Not literally wet, but draws moisture from the air as it heats.) It's excellent for loosening up the muscles. Do you get any kind of physical therapy? Your insurance should pay for it. Besides traditional PT, chiropractors and Feldenkreis therapists have strategies for helping TMJ. If you're feeling tight, this really helps: Sit up or stand. Holding your head still, look up by moving your eyes to look up. Look down the same way while slowly dropping your jaw. Look up again while slowly raising your jaw closed. Repeat a few times. Now look up while slowly lowering your jaw, and look down while raising it. Repeat a few times. Now do the same side to side: Look to the right while moving your jaw to the right, then look left while moving your jaw to the left. Repeat several times. Reverse: Look to the right while moving your jaw to the left, then look left while moving your jaw to the right. Repeat. This sends the muscles into WTF mode and they get confused about how to overtighten and give up for awhile. Take care of yourself. Work the problem, not the symptoms....See MoreHelp, I need vegetarian recipe for Christmas dinner
Comments (29)My experience doesn't match msazadi's. I know vegetarians who are foodies. One is in my kitchen at the moment making cornbread. Two nights ago he made ravioli with a citrus sauce. For Thanksgiving, the meat eaters amongst us went to my DIL's sisters house for turkey lunch. In the evening we hosted a vegetarian Thanksgiving meal. My DS invited an fellow grad student and her room mate (both Indian and vegetarian). We wanted to make something they would like without doing Indian food. This Tunisian Chickpea Soup from Olive Trees and Honey went over well. Spicy enough to be familiar to them without attempting to be Indian. 1/4 c olive oil 1 large onion, chopped 3 carrots, chopped 1 small (~10 oz) celery root, peeled and chopped or 2 stalks celery chopped 2-4 cloves garlic minced ~ 10 c water 1 lb (2 1/3 c) dried soaked chick peas 2 bay leaves 1 tbsp cumin seeds or 1 1/2 tsp ground cumin 1 to 2 tbsp harissa or 1 tsp cayenne 1 tsp salt or 2 tsp kosher salt ground black pepper 1/2 c chopped fresh cilantro, mint or parsley 2 to 3 tbsp fresh lemon juice or 1 c plain yogurt 3 to 4 c french bread cubes or pita bread (optional) (I didn't) 3 to 4 c French bread cubes or pita bread In large pot, heat oil over medium heat. Add onion, carrot, celery, garlic and saute until softened, ~ 10 min Add water, chick peas and bay leaves. Boil, cover and reduce heat and simmer until tender, ~ 1 1/2 hours Toast cumin seeds (if using) in a dry skillet until lightly browned - shake or stir - don't burn them. Grind. Add cumin, harissa or cayenne, salt and pepper to soup. Cover and simmer 15 min. Discard bay leaves. Coarsely mash the chick pease a bit with a wood spoon, potato masher or stick blender. Can be stored in fridge and reheated for serving. Add the cilantro and lemon juice and heat through before serving. If desired, add 1/2 cup bread pieces to each bowl and ladle soup over. Drizzle with olive oil. (We were having falafal and pita bread after plus I made cranberry walnut whole wheat bread so we didn't do bread in the soup bowls. I didn't drizzle the oil and it was fine.) Moroccan variation in case you have non-spicy types - omit cumin and harissa. After mashing the chick peas, add 2 lb stemmed chopped spinach or chard or frozen spinach thawed and squeezed dry and the lemon juice, cover and simmer 2 to 4 min. Home made pita and falafel were great but not low effort. About half the falafel recipes used soaked and ground chick peas. The other half used soaked, cooked and mashed chick peas. I did a half batch each way - the ones using soaked and ground but not pre-cooked chick peas came out much better - very good flavor and texture. Sephardic Leek and Cheese Casserole also from Olive Trees and Honey - a very good book if you want to expand your vegetarian repertoire - is good and pretty easy. It reheats well so you could make it ahead. Too late for Jessy I'm afraid. 1/4 c olive oil 3 lb leeks ( 1 1/2 lb if you do the zucchini varient), white and light green parts only cut into thin lengthwise slices and washed 1 large onion chopped (optional - I've always used it) 1 c water 2 cups (~1 lb) grated zucchini 2 tsp salt or 4 tsp kosher salt 1 cup (5 oz) crumbled feta or 1 c (8 oz) farmer or pot or 1 c grated kefalotyri or Parmesan cheese or a combination (I've always done the feta) 1 c shreded kashkaval, Goueda, Muenster or Cheddar (did this the first time and thought it didn't add much - other times I've done just the feta) 5 large eggs, lightly beaten 2 tbsp olive oil ground black pepper to taste or 1/2 tsp cayenne 1/4 c chopped fresh dill or 1/2 tsp grated nutmeg (optional) Preheat oven to 350 degrees F and oil a 9 " square or 8 by 11 inch baking dish or two 9-inch pie plates. In a large sauce pan (she must have really large sauce pans - I use a small soup pot), heat oil over medium heat. Saute leeks and onion until softened. Add water, zucchini if using, 1 1/2 tsp salt or 3 tsp kosher salt, cover and simmer until leeks are tender (about 15 min). Drain Combine cheeses, eggs, remaining salt, pepper and dill or nutmeg. Add leek mixture. Put in baking dish. Bake until set and golden brown, about 50 minutes. Variant - you can leave out the cheese msazadi and cook 2 lb peeled, diced russet potatoes with the leeks. Kind of mash it after the draining step. I usually still put in the feta or you can put in 1/2 c Parmesan cheese. Really fancy and a good side dish for the meat eaters would be a nice Biryani. I have made one with cashews and pistachios in the top layer of rice but it was more work. There are some simpler ones on line....See MoreI became a fairy, tonite, with wings and a wand!
Comments (22)It sounds like a lot of fun to me. Glad you enjoyed yourself. This world needs a lot more silliness & joy & people who aren't afraid to show it. If there's anyone who enjoys living their life to the fullest, it's you. You are my inspiration! And, while your at it, could you please sprinkle some fairy dust my way? A whack in the head with your wand would be nice too. ;)...See More- 15 years agolast modified: 11 years ago
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