Re: The Fitness Thread
peanut butter/other nut butter/tahini, banana, tofu, any other fruit smoothie
Red lentils are really soft, yummy dahl!
Speaking of lentils, if you're cooking things now, I love this vegetarian moussaka recipe using red lentils http://allrecipes.com/recipe/vegetarian-moussaka/
using this next recipe's spices
You don't have to fry the eggplant first,just put it in the bottom of a oil coated pan and let it bake, uncovered, first. This also dries it out a lot without having to salt it and lay it on paper towels.
Could skip the topping or put in nutritional yeast (I love that stuff) and flour/starch in lieu of cheese and egg (the egg is just there for texture), using whatever unsweetened and unflavoured milk substitute you want.
The biggest downside I have with the recipe is that the potatoes never quite soften enough by the time everything else is cooked, even slicing them as thin as I possibly can. However, potatoes aren't a traditional moussaka ingredient anyways, so it would work to just add more eggplant without potatoes. Note, however, that this will likely make it less firm, and making sure your eggplant isn't too wet will be more important for a slice of it to hold together.
As an aside, if you're worried about protein being vegan, it would be smart to consider the specific amino acids that your protein gives you as well as overall protein. This site http://nutritiondata.self.com/facts/...roducts/4439/2 offers an amino acid score of foods. Brown rice flour (and therefore its protein) is actually way more complete than I thought it'd be.
peanut butter/other nut butter/tahini, banana, tofu, any other fruit smoothie
Red lentils are really soft, yummy dahl!
Speaking of lentils, if you're cooking things now, I love this vegetarian moussaka recipe using red lentils http://allrecipes.com/recipe/vegetarian-moussaka/
using this next recipe's spices
You don't have to fry the eggplant first,just put it in the bottom of a oil coated pan and let it bake, uncovered, first. This also dries it out a lot without having to salt it and lay it on paper towels.
Could skip the topping or put in nutritional yeast (I love that stuff) and flour/starch in lieu of cheese and egg (the egg is just there for texture), using whatever unsweetened and unflavoured milk substitute you want.
The biggest downside I have with the recipe is that the potatoes never quite soften enough by the time everything else is cooked, even slicing them as thin as I possibly can. However, potatoes aren't a traditional moussaka ingredient anyways, so it would work to just add more eggplant without potatoes. Note, however, that this will likely make it less firm, and making sure your eggplant isn't too wet will be more important for a slice of it to hold together.
As an aside, if you're worried about protein being vegan, it would be smart to consider the specific amino acids that your protein gives you as well as overall protein. This site http://nutritiondata.self.com/facts/...roducts/4439/2 offers an amino acid score of foods. Brown rice flour (and therefore its protein) is actually way more complete than I thought it'd be.
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