Vegetarians - Virtual Meal Plan Swap Meet

[npmommie]

No Whole Foods (the nearest is 85 miles away), but there is an Earth Fare. Unfortunately, they're not open on Thanksgiving Day. I'm not sure how to figure out what else to check.

you should be able to find something there.
just get it the day before thanksgiving and keep it in the hotel room fridge.
or get one of those throwaway coolers and fill it with ice.
should work to keep the food chill til T-day.
I am assuming you are arriving the day before thanksgiving

 

[bicker]

Actually, I think our plan is to drive from Northern Virginia to Knoxville that day, so we'll probably be arriving at the hotel at about 9pm. But thanks; we'll keep your idea in mind.

That reminds me... I need to check to see if the hotel room actually has a fridge. UPDATED: Yes it does!

Any other ideas we could consider?

 

[npmommie]

well lets see, you could stop off on the ride and use a cooler, must be an earth fare or WF type store along the way.
or on T day you could get something from a restaurant ( if any are open?)
Indian or Chinese or even Mexican have great vegan choices.

or I think aren't some regular grocery stores open T day in the morning? you could get something at a regular store.
our stop and shop has a great vegan section, tons of choices.

or just eat what they provide minus the turkey

 

[bicker]

Hmmm... hitting restaurants for a to-go order on Thanksgiving? That works?

I don't really know much about the area, so I have no idea what the regular grocery stores are like there.

 

[LisaR]

If you can use the oven when you arrive at your destination, you could do up a lasagna, freeze it, and cook it when you get there.

Not sure if this would work but you could assemble everything for a hearty stew or chili in a crock pot. When you get to the hotel on the first night, plug it in (if it is allowed) and let it cook. In the morning, wrap it well in a blanket and, assuming you don't have another 12 hours on the road, it should keep.

Hearty Salad:

I marinate some steamed & raw veggies like broccoli, asparagus, red pepper, etc in balsamic vinegar, horseradish mustard and minced garlic.

In another container, have clean lettuce, spinach, roasted corn and grated carrots.

Have separate containers for chopped tomatoes and cukes plus anything else you like in your salad.

In addition, I either put cold rice, couscous, quinoa or cold, roasted potatoes in my salad when it is going to be my main meal.

All of those things can be carried in a cooler and just dumped into a big bowl when you are ready to eat. The marinade from the steamed veggies is usually enough to coat the salad. I have filled up many times on this type of salad.

 

[etoiles]

What if you got a quorn roast, cooked it at home, and brought it chilled with you during your drive in a small cooler? Then you could just cut some slices at the party and heat them up in the microwave. that is what I have done before.

 

[bicker]

Given that the drive is 16 hours spread over two days (each way ), I think we're going to pass on all the "cook it at home and bring it" ideas. Thanks, though.

Love the Quorn Roast idea... I just need to find a way to buy it and make it that morning.

 

[Li-sa]

You could make a nut roast from a mix or make up a dry mix yourself and add the onion, oil and water on the day: http://www.netmums.com/food/Nut_Roast.205/

 

[bicker]

I think we're going to change our hotel... Instead of splitting the trip in half, and staying the first night in Northern Virginia, I think we'll drive a full day on the first day... that'll get us to Roanoke. That'll get us to Knoxville in time to go to Earth Fare in time to pick something up.

 

[etoiles]

Related to Thanksgiving, I have just found out that we are hosting Thanksgiving for our family for the first time! Anyone have any good recipes that they serve for their family meal?

 

[shortbun]

How about sushi? You could choose some vegetable and some with small amounts of seafood/fish. My son has begun eating a little meat but he was a vegetarian for three years and sushi was always a hit. We'd supplement the protein with edemame.

 

[bicker]

Gosh I wonder what my wife's family would make of that!?!? Thanks, though, but I think we'll stick with stuff that at least looks like it is part of a traditional Thanksgiving dinner.

 

[bicker]

Does anyone make use of this stuff?

KAL - (Nutritional) Yeast Flakes

We're just ordering our second container of it. We've used it occasionally, over the past year, but I'm thinking that we could make so much more use of it.

We tend to use it to enrich recipes that, because they were adjusted from original recipes, to comply with our vegetarianism, need to be boosted in protein and/or thickened up a bit. I'm making a big batch of chili tomorrow, and I'm sure I'll be using up the rest of this container and probably regretting that what I just purchased will not yet have arrived.

For folks who haven't used it... It adds a rich, nutty-cheesy flavor to things. It will definitely work a savory thickener.

In addition to often finding its ways into chilis and curries (to help thicken them and given them a richer flavor), I've also used it as a popcorn topper and it gives the popcorn a very interesting and satisfying flavor, without needing to up the fat-content with butter or oil spray (though, as flakes, it doesn't really stick that well, so I sometimes still use a little oil spray to support adhesion). Perhaps we're already getting the most out of this great product, but, if not, I would love to know what other vegetarians use it for.

 

[WDWBarb]

Does anyone make use of this ?

I have a cookbook with several recipes that call for it but I've never made any of them (mostly because I have never known where to find it).

 

[bicker]

I have a cookbook with several recipes that call for it but I've never made any of them (mostly because I have never known where to find it).

(Just in case: The image above is a hotlink. Click it to be redirected to where I just bought a container.)

 

[Pinkee77]

Just found this thread....going to try the black bean soup today!

Re: the nutritional yeast flakes - have you tried sprinkling it on chickpeas then roasting them? Here's the recipe from Jennifer McCann's cookbook:

1 (15 oz) can chickpease, rinsed and drained
1 tbsp canola oil
1 1/2 tsps nutritional yeast flakes
1/2 tsp kosher salt

Toss it all together. Spread it, single layer on a baking sheet, and roast at 400 for 30 mins. They smell like popcorn when in the oven, and have a chewy texture. Fun to snack on for movie night!

But by far, our favorite use, also from Jennifer McCann is her "Lunchbox Fondue". I make a double batch and bring this to family gatherings and keep it warm in a small crockpot. Even the meat-eaters love it. It has affectionately become known as "Faux Fondue".

½ cup sliced baby carrots
1 (12 ounce) package soft or firm silken tofu
¼ cup nutritional yeast flakes
¼ tsp dry mustard
1 TBSP white miso
1 tsp lemon juice
¾ tsp salt
Pinch of white pepper
Pinch of nutmeg

Place the carrots in a small saucepan and cover with a scant ½ cup of water. Bring to boil and lower the heat to a simmer. Cook until the carrots are completely tender.

Meanwhile, place the rest of the ingredients in a blender. When the carrots are done add them and their cooking liquid and puree until completely smooth.
Place the fondue back into the saucepan and heat on medium low heat, stirring frequently until piping hot.

To serve immediately, pour the fondue into a small slow cooker or fondue pot and serve surrounded by vegetables and bread for dipping.


My kids also like to use this as a topping for steamed broccoli or pasta! It's really good stuff.

 

[Teresa Pitman]

Nutritional yeast is also a good source of vitamin B12, so like most vegans we use it fairly often. One quick recipe that we sometimes make when I've got a houseful of hungry boys is crispy fried tofu. You just take firm tofu, cut it in slices (about 1/2 inch thick) and then into triangles, dip each slice in soy milk and then in nutritional yeast, coating well. Fry the slices in olive oil, turning once, until lightly browned on each side. Serve in a wrap with shredded lettuce and grated carrots, or in a sandwich with toasted whole-grain bread and tomatoes and lettuce. The middle of the tofu slices will be soft and almost creamy and the outside is crispy and cheesy-tasting.

Teresa

 

[LisaR]

Nutritional yeast is also a good source of vitamin B12, so like most vegans we use it fairly often. One quick recipe that we sometimes make when I've got a houseful of hungry boys is crispy fried tofu. You just take firm tofu, cut it in slices (about 1/2 inch thick) and then into triangles, dip each slice in soy milk and then in nutritional yeast, coating well. Fry the slices in olive oil, turning once, until lightly browned on each side. Serve in a wrap with shredded lettuce and grated carrots, or in a sandwich with toasted whole-grain bread and tomatoes and lettuce. The middle of the tofu slices will be soft and almost creamy and the outside is crispy and cheesy-tasting.

Teresa

Nutritional yeast is actually not that great of a source of B12. There are only a few brands on the market that add B12 to their yeast. It isn't naturally occurring. There is nothing wrong with using nutritional yeast but if you are vegan, I would highly suggest an occasional B12 supplement.

My family loves this recipe and the nutritional yeast is what makes it great:

http://ruthsvegetablesoup.blogspot.com/

Potato and Broccoli Soup

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 2-3

2 cups frozen hash brown potato chunks
3 cups vegetable broth or water
1 15 ounce can white beans, drained and rinsed
½ cup nutritional yeast flakes
1 teaspoon onion powder
¼ teaspoon garlic powder
2 cups small broccoli florets

Place the potatoes and broth in a large pot. Cook for about 10 minutes until potatoes are tender. Place in a blender jar with all the remaining ingredients except the broccoli. Blend until smooth. Return to pan, add the broccoli and cook until tender, about 10 minutes.

Hints: Fresh potatoes that have been peeled and cut into chunks may also be used, but since I usually have the frozen chunks in my freezer, I saved time by using those. Frozen broccoli florets may also be used in place of the fresh broccoli.

 

[Teresa Pitman]

We use Bob's Red Mill nutritional yeast, which is fortified with B12, and I think I had assumed that all nutritional yeast was. My apologies if I misled anyone!

Teresa

 

[Pinkee77]

I agree, I don't think all nutritional yeast flakes are created equal. I have been using Bragg's. Haven't tried Bob's yet, will have to look for that. The fried tofu wraps sounds like it would be right up my daughter's alley.

Btw, I guess I should have introduced myself ....I'm a single mom of two children....my 10yo DD is allergic to milk and peanuts. As a result we use a lot of foods that are vegan. However, a year ago, I stopped eating animal products as a personal choice, for several reasons. While I have not forced my children to become vegan, they will usually opt for the vegan meal over a carnivorous one. It's been a fun journey, and have learned a lot along the way, but still have much to learn.

The potato and broccoli soup sounds great too! Going to copy and save these recipes. So glad I found this thread, good to know there are other veggie Disney folks.