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Old 04-19-2009, 10:28 PM   #331
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i know, i couldn't live like that. if we weren't meant to eat cows, they wouldn't be so tasty.
magnificent might agree with you
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Old 04-19-2009, 11:13 PM   #332
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Have you tried making burgers with chickpeas instead? I really like those. I also sometimes use a portabello mushroom top as a "burger"

Not yet but I'm going to try that soon. Want chickpea burger with tahani. Should go great with the pita bread I just made.
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Old 04-20-2009, 07:06 AM   #333
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i know, i couldn't live like that. if we weren't meant to eat cows, they wouldn't be so tasty.
for real. when i was eating steak fajitas for lunch today, i was totally thinking the same thing.
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Old 04-20-2009, 07:10 AM   #334
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magnificent might agree with you
:shiver: but at the same time, magnificent has a point. i prefer my animals to not still look like animals when i eat them, though.

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for real. when i was eating steak fajitas for lunch today, i was totally thinking the same thing.
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Old 04-20-2009, 07:12 AM   #335
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Old 04-20-2009, 07:12 AM   #336
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Old 04-20-2009, 08:09 AM   #337
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Want chickpea burger with tahani. Should go great with the pita bread I just made.
How about falafel? If you serve them with the traditional tahini sauce, it fits the description pretty close. I don't actually follow a recipe, but this is roughly what I use (for 2 adults and 3 kids).


tahini sauce:

1 c. tahini
juice of a large lemon
about 1/2 c. water
chopped clove of garlic
about a tsp. cumin
salt & pepper to taste
pinch cayenne
several sprigs chopped parsley

Blend everything except the last two in a food processor (or a blender, or whip by hand) until creamy and smooth, then stir in cayenne and parsley.


falafel:

1 c. dried chickpeas
1/2 c. dried split favas (aka split broad beans, habas peladas)
about 4 chopped green onions
about 6 chopped cloves garlic
about 2/3 bunch chopped cilantro
about a tbsp. cumin
about 1/2 tsp. cayenne
about 1/2 tsp. pepper
couple tsp. salt
about a tsp. baking powder
(oil for deep-frying)

The night before you make the falafel, put the beans in cold water to soak. Be sure to drain them very thoroughly. Finely chop the beans in a food processor, then add the rest of the ingredients (except oil) and process into a *coarse* paste, checking for texture: take a bit in your hand and squeeze; if it crumbles, add a tsp. or so of water to the mix--you don't want it oozing water, though. If you don't have a food processor, this part can be done with a blender, meat grinder or a sturdy mortar and pestle. (Also, you can stop after this step and refrigerate or freeze the mix for later use.)

Take small lumps of the mix--a tablespoon or so--and press and pat with your hands into patties, about 1"-2" wide and 1/4"-1/2" thick (smaller = crunchier). Heat about an inch of oil in a deep heavy pan, until a small bit of the mix bubbles vigorously when dropped in. Fry 4 to 6 falafel at a time, turning occasionally, until deep golden brown (should take just a few minutes). Drain on paper towels or a rack.

Serve with warm soft pita, the tahini sauce, hot sauce (Louisiana-style works well, but so do lots of others), and whatever pickles and veg trimmings you like. If you don't want to bother with the tahini sauce, you could also use storebought tzatziki (the yogurt-herb sauce for gyros), which is very similar to a sauce used on falafel in some parts of the Middle East.


You can use all-chickpeas in falafel; I just think the chickpea/fava blend, which is actually more common in the Middle East, gives a better taste and texture. And if you don't want to deep-fry, falafel can also be pan-fried, though the texture isn't nearly as good IMO.
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Old 04-22-2009, 08:31 PM   #338
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this thread was on page two

blueberry pancakes:

1 1/2 cups unbleached all-purpose flour
3 tablespoons cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 tablespoons vegetable oil
1 1/3 cups milk
1/8 teaspoon vanilla extract
Pinch cream of tartar
2 cups fresh blueberries
Butter

Mix together the flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the egg yolks, oil, milk, and vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.

In a small bowl, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let set for 15 minutes.

Heat a nonstick pan or cast iron griddle over medium heat. Brush with the butter and heat until the butter just begins to sizzle. Scoop scant 1/4 cup of the batter into the pan or onto the griddle and add blueberries. Cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven.

end result (ignore the crappy cameraphone quality):
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Old 04-22-2009, 08:37 PM   #339
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sweet merciful jesus.
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Old 04-25-2009, 11:08 AM   #340
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Old 04-25-2009, 12:04 PM   #341
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everybody likes sandwiches

This blog has amazing recipes.
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Old 06-05-2009, 08:14 AM   #342
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so, my schedule is about to change drastically. i'm looking for a healthy breakfast on the go that can last me for 5 hours (i don't get a break, this is gross anatomy lab, i probably won't want to eat during it anyway!) i also won't be able to make anything that morning before hand. i really need something to just stuff in my bag and go.

i hate those processed shakes that are loaded with sugar, so i'd prefer to stay away from those. i'm looking for something i can eat on-the-go that isn't loaded with fats or sugars. any advice?

i'm also lactose intolerant, so i prefer to stay away from the yogurt. however, i do have pills to take if it ends up being my best choice. we'll call yogurt plan b.
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Old 06-05-2009, 10:54 AM   #343
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There's soy yoghurt available here, that might be an option?

Otherwise, the healthiest breakfast is a self made sandwich. Don't go for white bread, dark bread and with more grains fill you up faster and will let you feel full for longer.
You can make them the night before, put the bread in a bag and in the fridge. That way it'll stay fresh.
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Old 06-05-2009, 03:34 PM   #344
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everybody likes sandwiches

This blog has amazing recipes.
thank you for this one . . . found a recipe for spring rolls that my daughter is gonna lerve

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Old 06-05-2009, 06:43 PM   #345
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i hate those processed shakes that are loaded with sugar, so i'd prefer to stay away from those. i'm looking for something i can eat on-the-go that isn't loaded with fats or sugars. any advice?
You can get some excellent shakes that aren't loaded with sugar, but you will have to go to a specialty store and probably pay 2x what you'd ordinarily pay for such a shake.

When I was in a real hurry, I'd always buy a carton of egg whites and the night before I'd chop up a half a red pepper and some onion and put them in a Ziploc baggie in the fridge. Then in the morning, I'd simply sautee that mix for like 2 minutes max, pour in some egg whites and the whole thing was done in less than 5 minutes. Loaded with protein, no fat, etc. You can always eat a piece of toast with it too if you want some more carbs.
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