Topic: If you want to try the PR low fat diet - this will get you started
nefferdun
Frequent Contributor (1K+ posts)
Member # 20157
posted
The low fat vegan diet is the main treatment for Protmyxzoa Rheumatica. These recipes are mainstays for me. If you have a tried and true recipe that you have made several time, please post it here.
One of my favorite things is grilled portabello mushrooms. You just clean the gills out with a spoon, marinade them (if you want) in vinegar and herbs and then grill about 5 minutes on each side. Grill the underside down first and they will flatten out.
This is a good site to find a lot of recipes and many people like this one. Parsnips have a high glycemic index so if you are having trouble with yeast, you might want to leave them out.
If a recipe calls for nuts, omit them because one cup has 75+ grams of fat. You can use pumpkin seeds instead which have 12 grams per cup. Sunflower seeds are also high in fat.
These are great. Leave out the chocolate chips. You can use coconut palm syrup instead of agave if you want. It has a glycemic index of 35 (very low) but if you eat too much of it, it will give you diarrhea.
With the Holidays coming, it is nice to have something to serve for desert. I was very disappointed until I discovered this for making pumpkin pie. Make a graham cracker crust using 8 crushed graham crackers mixed with 3 TB of apple butter or jam. Bake it ten minutes.
Then make a pumpkin pie following the recipe on the can but substitute condensed non fat milk or coconut milk, egg beaters, coconut palm sugar, and 1 TB corn starch. You will not be missing anything.
I don't like anything as sweet as the recipe calls for so I cut the sugar called for in half using the coconut palm sugar instead. If you can't eat gluten, you can make the pies in little hollowed out pumpkins - very cute.
If you find a recipe you really like, let me know. I get so bored with what I cook. There are some fast foods that I eat now and then. Vegan hot dogs have 2 grams of fat each. Cut them up in baked beans right out of the can.
Texturized vegetarian protein is low in fat and there is also a sausage low in fat. I substitute them for meat in chili and spaghetti recipes. You can buy spaghetti noodles made with quinoa instead of wheat.
Another great treat is frozen organic non fat yogurt. I buy the plain and sweeten it a little. I use an ice cream maker I bought on eBay that requires no ice - you just put the bowl in the freezer. You can also buy flavored kefir that is made with agave.
I make a chocolate syrup with 2 parts coconut palm syrup and one part cocoa with a small amount of water to make the desired consistency - bring to a boil. The best thing ever is stewed fruit like sour cherries on top of the frozen yogurt with chocolate syrup.
-------------------- old joke: idiopathic means the patient is pathological and the the doctor is an idiot Posts: 4676 | From western Montana | Registered: Apr 2009
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Here's a West African bean cake recipe. I've had this in Nigeria, where it's holiday food, served hot and fresh after steaming in banana leaves. You could just use the extra ingredients that work for you. I've ground the soaked beans, and will try it tomorrow:
Moyin-Moyin
Moyin-Moyin (also called Moin-Moin, Moi-Moi, Moimoi), a sort of savory bean pudding, is a unique and delicious way to prepare black-eyed peas or other beans. The traditional way to cook Moyin-Moyin is to wrap it in leaves (such as banana leaves) and steam it. In modern Africa it is often cooked in empty tin cans, but it can also be made in muffin pans (muffin tins). There are many variations of Moyin-Moyin. Skip all the optional ingredients to make a simple version; include one or more of the optional ingredients to make fancy Moyin-Moyin. Also see the Akara recipe.
What you need
* two to three cups dried cowpeas (black-eyed peas) or similar * one tablespoon dried shrimp powder * one or two tomatoes, (peeled if desired), chopped -- or -- a similar amount of canned tomatoes -- or -- two tablespoons of canned tomato paste * one or two onions, chopped * salt and black pepper to taste * chile pepper, chopped, to taste * cayenne pepper or red pepper, to taste * oil to grease muffin tin * Optional Ingredients (a cup of one or more of the following): o cooked shrimp, chopped o cooked carrots, finely chopped o cooked peas o sweet green or red pepper (bell pepper) o hard-boiled egg o dried, salted, or smoked fish; washed, cleaned and torn into small pieces o dried shrimp or prawns, washed and crushed o canned sardines o leftover cooked meat, cut into small pieces o dried or smoked meat, torn into small pieces o canned corned beef
What you do
* Clean the black-eyed peas in water in a large pot. Cover them with boiling water and soak them for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender. * Crush, grind, or mash the black-eyed peas into a thick paste. Slowly add enough water to form a smooth, thick paste. Beat with a wire whisk or wooden spoon for a few minutes. A tablespoon of oil may be added. In a separate container combine all other ingredients and crush and stir them together until they are thoroughly mixed. Add the other ingredients to the black-eyed pea paste and stir to make a smooth mixture. * Grease the muffin pans (or tin cans). Scoop the Moyin-Moyin mixture into your pans (or cans), allowing some room for it to rise while cooking. Place the pans (or cans) in a baking dish partially filled with water. Bake in a medium-hot oven for about a half-hour. Moyin-Moyin in tin cans can also be steamed in a large covered pot on a stove. Check for doneness with a toothpick or sharp knife, as one would for a cake. * Alternate cooking method: Wrap the Moyin-Moyin mixture in banana leaves or aluminum foil to make small packets. Cook the packets by steaming them in a large pot, using a rack to keep them out of the water. * May be served hot or at room temperature.
Posts: 431 | From New England | Registered: Dec 2011
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nefferdun
Frequent Contributor (1K+ posts)
Member # 20157
posted
I love African food. I had African friends when I was young and a young woman made the most delicious stews I had every tasted. I don't eat any meat any more but maybe I could leave it all out.
I want to include the Asure recipe you posted too. Here is another version of it.
-------------------- old joke: idiopathic means the patient is pathological and the the doctor is an idiot Posts: 4676 | From western Montana | Registered: Apr 2009
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GretaM
Frequent Contributor (1K+ posts)
Member # 40917
posted
Neff-This is a great post!
The links are invaluable.
Thank you
Posts: 4358 | From British Columbia, Canada | Registered: Jun 2013
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