Based on what I can gather from this post over at the Fast Food Maven, El Pollo Loco's rice, while never anything special, will no longer be vegetarian once it's reformulated in the coming months. That's too bad, because their BRC burritos are a semi-staple for me (well, I go there once a month or so), and it's always been nice to have another burrito choice besides Del Taco and Taco Bell. Alas, if the only thing I can eat there is the beans, I very likely won't go anymore. I'm sure I'm not the only vegetarian, either.
Recently in Vegetarian Category
Oh, hello. I'm still here.
Stupid life gets in the way of blogging, and all of a sudden it's three weeks between new posts. I was sick for almost 2 of those, and when I'm sick, I typically don't bake. That's not a great excuse, but it is one...
Speaking of baking, a friend has asked me to make dessert for her birthday party. I'm very excited by the prospect, even though I don't know what I'll be doing yet.
I've actually been cooking with tofu, and made a very good fried tofu with cabbage and mushroom. The secret to frying seems to be too much hot oil. Boy, is that delicious. Next thing to find out is how restaurants make their pressed-style stuff, 'cause it's awesome.
I'm actively trying to decide what I want Tofufighting.com to be. Other blogs do all the things I'm interested in doing, and they do it better. I'm the only person with my voice, though, so there is that. I think for now I'll post when inspired to.
I hope that won't be in another three weeks...
Stupid life gets in the way of blogging, and all of a sudden it's three weeks between new posts. I was sick for almost 2 of those, and when I'm sick, I typically don't bake. That's not a great excuse, but it is one...
Speaking of baking, a friend has asked me to make dessert for her birthday party. I'm very excited by the prospect, even though I don't know what I'll be doing yet.
I've actually been cooking with tofu, and made a very good fried tofu with cabbage and mushroom. The secret to frying seems to be too much hot oil. Boy, is that delicious. Next thing to find out is how restaurants make their pressed-style stuff, 'cause it's awesome.
I'm actively trying to decide what I want Tofufighting.com to be. Other blogs do all the things I'm interested in doing, and they do it better. I'm the only person with my voice, though, so there is that. I think for now I'll post when inspired to.
I hope that won't be in another three weeks...
Quick question for everyone to ponder over and argue about: Outside the actually staff members I know, just about everyone I've met who I'd consider pretty hardcore vegans and vegetarians doesn't care for the practices of PETA. I happen to find them very, very entertaining, but a lot of people think they go to far.
What's your take? Are there specific things they do that you don't like? Are they generally a good group? Often I'll talk to people who say they hate PETA, but can't give me any real reasons. Do you have some?
What's your take? Are there specific things they do that you don't like? Are they generally a good group? Often I'll talk to people who say they hate PETA, but can't give me any real reasons. Do you have some?
Not that I had to tell all of you this, but...
Study: Lots of red meat increases mortality risk
The surprising parts of of this study for me were all the numbers involved:
Those numbers, of course, are kinda scary. I don't blame the meat entirely - I'm sure most people that have meat as a major component of every meal probably aren't skimping on the rest of the high fat menu. Also amazing to me is that more than half a million people were involved in the study - that's huge.
The story also has the obligatory comment from the meat industry denying the connection, but also throws in a couple sentences about the positive environmental aspects of eating less meat. I wish they'd throw around less "global warming" and maybe add some "increased energy usage" and "damaging to the water table", but it'll do.
Study: Lots of red meat increases mortality risk
By CARLA K. JOHNSON, AP Medical Writer Carla K. Johnson, Ap Medical Writer
CHICAGO - The largest study of its kind finds that older Americans who eat large amounts of red meat and processed meats face a greater risk of death from heart disease and cancer. The federal study of more than half a million men and women bolsters prior evidence of the health risks of diets laden with red meat like hamburger and processed meats like hot dogs, bacon and cold cuts.
The surprising parts of of this study for me were all the numbers involved:
Over 10 years, eating the equivalent of a quarter-pound hamburger daily gave men in the study a 22 percent higher risk of dying of cancer and a 27 percent higher risk of dying of heart disease. That's compared to those who ate the least red meat, just 5 ounces per week.
Women who ate large amounts of red meat had a 20 percent higher risk of dying of cancer and a 50 percent higher risk of dying of heart disease than women who ate less.
Those numbers, of course, are kinda scary. I don't blame the meat entirely - I'm sure most people that have meat as a major component of every meal probably aren't skimping on the rest of the high fat menu. Also amazing to me is that more than half a million people were involved in the study - that's huge.
The story also has the obligatory comment from the meat industry denying the connection, but also throws in a couple sentences about the positive environmental aspects of eating less meat. I wish they'd throw around less "global warming" and maybe add some "increased energy usage" and "damaging to the water table", but it'll do.
I'm not on a diet.
That said, I'm watching what I eat, and try to keep between-meal snacking, overly fatty food, and caloric pitfalls to a "healthy" minimum. I've maintained my weight well over the last few months, and I'm approaching 200lbs for the first time since high school.
Enter real life. Between a busy weekend, my mom moving, my car breaking down, having a two year old and a host of other things, I found myself going out to eat an inordinate number of times. When I did eat at home, it was a quick meal, and not always well thought out. So even though I'm not on a diet, I've done a hell of a job this week in making sure I eat pretty poorly.
What's a guy to do? Eat soup. I've never been one for purifying, detoxification, or flushing out my body - it'll do that itself when you give it the right foods. And since I'm predicting the rest of the week could be as busy as the first half, I figure I might as well have something easy, tasty, and healthy to grab. For me, it's this very simple to make, very cheap, and very tasty veggie soup.
Simple Veggie Soup
1 can (14.5oz) tomatoes, diced
3 medium carrots, sliced thin
6-8 oz mushrooms, any variety, chopped
3 stalks celery, sliced
1/2 head cabbage, sliced thin
water
salt, pepper and other spices, to taste
Place tomatoes and juice into large pot on medium high heat. Add vegetables, then add enough water to just cover them. Cook on medium high for 45-50 minutes, until all vegetables are cooked through. Add salt, pepper and any other spices you like, to taste. Makes 6-8 servings. Serve with crusty bread.
Thoughts and Observations: Just like with the Shepard's Pie below, feel free to add any veggies you have handy to this soup - peas, green beans, broccoli, cauliflower, beans etc. Make sure you add enough salt - there's no reason the soup has to be bland just because it's all vegetables. Enjoy!
That said, I'm watching what I eat, and try to keep between-meal snacking, overly fatty food, and caloric pitfalls to a "healthy" minimum. I've maintained my weight well over the last few months, and I'm approaching 200lbs for the first time since high school.
Enter real life. Between a busy weekend, my mom moving, my car breaking down, having a two year old and a host of other things, I found myself going out to eat an inordinate number of times. When I did eat at home, it was a quick meal, and not always well thought out. So even though I'm not on a diet, I've done a hell of a job this week in making sure I eat pretty poorly.
What's a guy to do? Eat soup. I've never been one for purifying, detoxification, or flushing out my body - it'll do that itself when you give it the right foods. And since I'm predicting the rest of the week could be as busy as the first half, I figure I might as well have something easy, tasty, and healthy to grab. For me, it's this very simple to make, very cheap, and very tasty veggie soup.Simple Veggie Soup
1 can (14.5oz) tomatoes, diced
3 medium carrots, sliced thin
6-8 oz mushrooms, any variety, chopped
3 stalks celery, sliced
1/2 head cabbage, sliced thin
water
salt, pepper and other spices, to taste
Place tomatoes and juice into large pot on medium high heat. Add vegetables, then add enough water to just cover them. Cook on medium high for 45-50 minutes, until all vegetables are cooked through. Add salt, pepper and any other spices you like, to taste. Makes 6-8 servings. Serve with crusty bread.Thoughts and Observations: Just like with the Shepard's Pie below, feel free to add any veggies you have handy to this soup - peas, green beans, broccoli, cauliflower, beans etc. Make sure you add enough salt - there's no reason the soup has to be bland just because it's all vegetables. Enjoy!
Even in my meat-eating days, I wasn't ever that fond of corned beef and cabbage. I'm pretty sure it wasn't due to my mom's rendition, as I tended to like her meat dishes. I just never found anything special about the dish.
Once I turned vegetarian, corned beef was, of course, out, and I preferred my cabbage in salads or Asian preparations. But it's still nice to have something vaguely Irish for the holiday, and shepherd's pie fits the bill.
In our household, shepherd's pie is the "use up what needs using" dish - we throw just about any vegetables in, top with mashed potatoes, and bake. I've never been one for adding fake ground beef or other veggie meat alternatives, but they tend to work well in a dish like this.
Vegetarian Shepherd's Pie
3-4 medium potatoes
2 tablespoons butter or oil
2-3 carrots, chopped or sliced
8oz mushrooms (any variety), sliced
1/2 onion, chopped
1-2 cloves garlic, minced
1/2 head broccoli, chopped
1 medium zucchini, sliced
4oz mushroom gravy
4oz milk or cream
salt and pepper
Peel and cube potatoes, and boil for 15 minutes on high heat, or until tender. While the potatoes are cooking, prepare all other vegetable ingredients, and place into a large saucepan with the butter or oil. Cook on medium heat for 10-15 minutes, until mushrooms and onions are cooked through. Add mushroom gravy to vegetable mix, stirring to coat the vegetables. Remove potatoes from water and mash, slowly adding milk until they reach desired consistency. Add salt and pepper to taste.
Preheat oven to 350F, and move vegetable mixture to oven-safe, high-walled dish (8x8x4 works well, as does a loaf pan). Add mashed potato mixture on top, covering the surface of the vegetables. Cook for 15-20 minutes until potatoes develop a slight golden brown crust. Let stand 5 minutes, then serve.
This recipe can easily be adapted to suit your taste. Try using mixed Asian style mushrooms (fresh, dried or frozen), substitute any of the vegetables for what you have on hand (eggplant and squash would both work well), or add flavorings or cheese to your mashed potatoes. Enjoy!
Once I turned vegetarian, corned beef was, of course, out, and I preferred my cabbage in salads or Asian preparations. But it's still nice to have something vaguely Irish for the holiday, and shepherd's pie fits the bill.
In our household, shepherd's pie is the "use up what needs using" dish - we throw just about any vegetables in, top with mashed potatoes, and bake. I've never been one for adding fake ground beef or other veggie meat alternatives, but they tend to work well in a dish like this.
Vegetarian Shepherd's Pie
3-4 medium potatoes
2 tablespoons butter or oil
2-3 carrots, chopped or sliced
8oz mushrooms (any variety), sliced
1/2 onion, chopped
1-2 cloves garlic, minced
1/2 head broccoli, chopped
1 medium zucchini, sliced
4oz mushroom gravy
4oz milk or cream
salt and pepper
Peel and cube potatoes, and boil for 15 minutes on high heat, or until tender. While the potatoes are cooking, prepare all other vegetable ingredients, and place into a large saucepan with the butter or oil. Cook on medium heat for 10-15 minutes, until mushrooms and onions are cooked through. Add mushroom gravy to vegetable mix, stirring to coat the vegetables. Remove potatoes from water and mash, slowly adding milk until they reach desired consistency. Add salt and pepper to taste.
Preheat oven to 350F, and move vegetable mixture to oven-safe, high-walled dish (8x8x4 works well, as does a loaf pan). Add mashed potato mixture on top, covering the surface of the vegetables. Cook for 15-20 minutes until potatoes develop a slight golden brown crust. Let stand 5 minutes, then serve.
This recipe can easily be adapted to suit your taste. Try using mixed Asian style mushrooms (fresh, dried or frozen), substitute any of the vegetables for what you have on hand (eggplant and squash would both work well), or add flavorings or cheese to your mashed potatoes. Enjoy!
A few years ago, I posted this to Insignifica, noting that I wanted to put it somewhere I wouldn't lose it. I figure my new food blog is as good as any other place.
This is my adaptation of my mom's tomato sauce. This sauce really is all about the tomatoes, so buy the best. You should use canned instead of fresh here, but go for something high quality - I prefer plum tomatoes for texture, body, and flavor. If your tomatoes aren't salted in the can, you're gonna want to increase the amount you add to the sauce. Total cooking time is at least an hour, but I often let it go all afternoon (3-6 hours) to let all the flavors meld.
I usually serve it over thin spaghetti, with a high sauce-to-pasta ratio (tradition be damned - I'm an American, and I like sauce). As listed, it's almost vegan - just cook your mushrooms in oil instead of butter, and you're set. Top with your favorite cheese (I've been using mizithra, grated over the top - I still haven't found a good Parmesan Reggiano that doesn't use animal rennet), and enjoy.
Mom's tomato sauce
Ingredients
2 28oz cans whole or crushed tomatoes
1/4 cup olive oil
1-2 tablespoons Italian seasonings (premixed Italian seasoning, or a combination of basil, oregano, marjoram, thyme or rosemary, to taste).
2 tablespoons butter or olive oil
1/2 small white onion, diced
8-12oz white mushrooms, sliced or chunked
2-3 cloves garlic, peeled and diced
Red pepper flakes, to taste
Salt and pepper, to taste
Directions
In a large pot, simmer tomatoes on medium heat. If whole, crush first with a potato masher or with your hands, making sure to remove all skins. Add olive oil, then Italian spices. Allow sauce to simmer for 30-60 minutes, stirring occasionally.
In a medium saucepan, heat butter or oil on medium heat. Add onions, and cook for 4-5 minutes before adding mushrooms. Once this mixture is mostly cooked (onions should be clear, and mushrooms should have given off a fair amount of moisture) reduce heat to low and add garlic. Cook for another 3-5 minutes then stir into sauce.
Add red pepper flakes, salt and pepper to taste. After cooking for an hour total, the sauce is ready to be served over your favorite pasta. Sauce can also be prepared ahead of time and reheated.
This is my adaptation of my mom's tomato sauce. This sauce really is all about the tomatoes, so buy the best. You should use canned instead of fresh here, but go for something high quality - I prefer plum tomatoes for texture, body, and flavor. If your tomatoes aren't salted in the can, you're gonna want to increase the amount you add to the sauce. Total cooking time is at least an hour, but I often let it go all afternoon (3-6 hours) to let all the flavors meld.
I usually serve it over thin spaghetti, with a high sauce-to-pasta ratio (tradition be damned - I'm an American, and I like sauce). As listed, it's almost vegan - just cook your mushrooms in oil instead of butter, and you're set. Top with your favorite cheese (I've been using mizithra, grated over the top - I still haven't found a good Parmesan Reggiano that doesn't use animal rennet), and enjoy.
Mom's tomato sauce
Ingredients
2 28oz cans whole or crushed tomatoes
1/4 cup olive oil
1-2 tablespoons Italian seasonings (premixed Italian seasoning, or a combination of basil, oregano, marjoram, thyme or rosemary, to taste).
2 tablespoons butter or olive oil
1/2 small white onion, diced
8-12oz white mushrooms, sliced or chunked
2-3 cloves garlic, peeled and diced
Red pepper flakes, to taste
Salt and pepper, to taste
Directions
In a large pot, simmer tomatoes on medium heat. If whole, crush first with a potato masher or with your hands, making sure to remove all skins. Add olive oil, then Italian spices. Allow sauce to simmer for 30-60 minutes, stirring occasionally.
In a medium saucepan, heat butter or oil on medium heat. Add onions, and cook for 4-5 minutes before adding mushrooms. Once this mixture is mostly cooked (onions should be clear, and mushrooms should have given off a fair amount of moisture) reduce heat to low and add garlic. Cook for another 3-5 minutes then stir into sauce.
Add red pepper flakes, salt and pepper to taste. After cooking for an hour total, the sauce is ready to be served over your favorite pasta. Sauce can also be prepared ahead of time and reheated.
You know, for being called "Tofu Fighting Dot Com", I don't write much about tofu. I blame this partially on my recent obsession with baking - well, baking cakes, cookies, and other things that don't require tofu, that is.
I do like tofu, however, and in a lot of forms. As a generic "meat replacer" in savory dishes, it often does the job. Baked, seasoned and thinly sliced (usually bought from the store pre-made like this), it's one of my favorite ramen additions and sandwich toppings. In soup, it works great just boiled along with everything else.
The reason this comes up (and why it's on my mind) is that I also love sneaky uses of tofu. For example, tonight's stuffed shells with mushrooms and tomato sauce has 1/3 block of the stuff, mixed finely with the ricotta and mozzarella cheeses. I've found it adds an interesting nutty flavor while cutting fat and calories in the dish.
Sneaky Tofu and Cheese Stuffed Shells
Ingredients
8 - 12 large "stuffing shell" pastas
2 - 4oz tofu (any firmness)
4 - 6oz ricotta cheese
6oz mozzarella, grated
1 - 3 teaspoons salt
Italian spices, fresh or dry, to taste
1 egg
Tomato, cream or other pasta sauce, jarred or fresh.
1oz Parmesan cheese, grated
Directions
Cook pasta shells according to package directions for al dente. Prepare filling, below, while they're cooking. Preheat oven to 425 degrees.
Using your hands, mash the tofu in a large bowl until it has a uniform fine consistency. To the tofu, add ricotta and 4oz of the mozzarella cheese and mix with Italian spices (dry "Italian Spices" are fine, or add fresh basil, finely chopped) to taste. Add salt as needed. Add egg and combine into mixture.
Prepare a non-stick or glass bread loaf pan or small baking dish with a thin layer of your preferred sauce. Once the pasta is cooked, drain and rinse under cold water until you can handle it. Using a spoon, fill each shell with the cheese and tofu mixture - overflowing a bit is fine - and place the stuffed shells (open side down) into the baking dish. When finished, cover the shells with more of your sauce, then top with Parmesan and remainder of mozzarella cheese.
Bake, covered (with foil or glass lid), for 35-40 minutes at 425 degrees, or until sauce is bubbling on the inside walls of the dish. Uncover and cook 5-10 more minutes, until cheese is melted and beginning to brown.
Cool 5 minutes, plate and enjoy! Serves 2-4.
Thoughts and Observations: You can use whatever sauce you like, and add whatever else you enjoy to either the stuffing mix or the pan. I love mushrooms, so I usually sauté a large batch (4-8 oz) along with my pasta dishes. Spinach, garlic and onions all work very well. I also enjoy mixing sauces with this (and all baked pastas) - try a layer of tomato on the bottom and top it with something creamy.
I do like tofu, however, and in a lot of forms. As a generic "meat replacer" in savory dishes, it often does the job. Baked, seasoned and thinly sliced (usually bought from the store pre-made like this), it's one of my favorite ramen additions and sandwich toppings. In soup, it works great just boiled along with everything else.
The reason this comes up (and why it's on my mind) is that I also love sneaky uses of tofu. For example, tonight's stuffed shells with mushrooms and tomato sauce has 1/3 block of the stuff, mixed finely with the ricotta and mozzarella cheeses. I've found it adds an interesting nutty flavor while cutting fat and calories in the dish.
Sneaky Tofu and Cheese Stuffed Shells
Ingredients
8 - 12 large "stuffing shell" pastas
2 - 4oz tofu (any firmness)
4 - 6oz ricotta cheese
6oz mozzarella, grated
1 - 3 teaspoons salt
Italian spices, fresh or dry, to taste
1 egg
Tomato, cream or other pasta sauce, jarred or fresh.
1oz Parmesan cheese, grated
Directions
Cook pasta shells according to package directions for al dente. Prepare filling, below, while they're cooking. Preheat oven to 425 degrees.
Using your hands, mash the tofu in a large bowl until it has a uniform fine consistency. To the tofu, add ricotta and 4oz of the mozzarella cheese and mix with Italian spices (dry "Italian Spices" are fine, or add fresh basil, finely chopped) to taste. Add salt as needed. Add egg and combine into mixture.
Prepare a non-stick or glass bread loaf pan or small baking dish with a thin layer of your preferred sauce. Once the pasta is cooked, drain and rinse under cold water until you can handle it. Using a spoon, fill each shell with the cheese and tofu mixture - overflowing a bit is fine - and place the stuffed shells (open side down) into the baking dish. When finished, cover the shells with more of your sauce, then top with Parmesan and remainder of mozzarella cheese.
Bake, covered (with foil or glass lid), for 35-40 minutes at 425 degrees, or until sauce is bubbling on the inside walls of the dish. Uncover and cook 5-10 more minutes, until cheese is melted and beginning to brown.
Cool 5 minutes, plate and enjoy! Serves 2-4.
Thoughts and Observations: You can use whatever sauce you like, and add whatever else you enjoy to either the stuffing mix or the pan. I love mushrooms, so I usually sauté a large batch (4-8 oz) along with my pasta dishes. Spinach, garlic and onions all work very well. I also enjoy mixing sauces with this (and all baked pastas) - try a layer of tomato on the bottom and top it with something creamy.
I must say that I haven't been to a Little Caesar's in a LONG time - but back in the day, their $5 pizzas were a mainstay in our household. That said, I might start going back, because they're all kinds of awesome for having this kind of information on their website:
Vegetarian Options at Little Caesars
Little Caesars wants to help meet the growing needs of our vegetarian customers and offers them many appropriate menu choices. Vegetarian diets that allow dairy products can easily be planned to meet nutritional adequacy using any of the Little Caesars vegetarian-style pizzas. Little Caesars pizzas can be ordered with cheese-only or with any of our fresh vegetable toppings including onions, green peppers, and tomato slices. Mushrooms, ripe olives, and pineapples are also available toppings. Banana pepper rings can be added to give some "zip" to any vegetable-topped pizza.
Please note: Topping selection varies by location. Visit your local Little Caesars Pizza restaurant for topping availability.
For the Strict Vegetarian Diet (Vegan Diet)
A strict vegetarian diet requires a little more planning for nutritional adequacy because it may require special conditions such as no animal by-products. Little Caesars' pizza crust is made with a quality, high-protein flour and contains no animal products or by-products. The sauce is made from crushed tomatoes and is seasoned with a special blend of herbs and spices - it also is made without animal by-products. This means that customers who are strict vegetarians can order a Little Caesars vegetable pizza, without cheese, and still fulfill their needs.
There are other items that can be special-ordered from our menu that are acceptable for a strict vegetarian diet. For example, Crazy Bread® can be ordered without Parmesan cheese along with an order of Crazy Sauce® on the side.
If every restaurant (especially chains!) had a page like this on their site, my life would be much, much simpler. It doesn't take much to make me happy: Know what "vegetarian" and "vegan" mean, and tell me, simply, what's in your food. Little Caesar's does it perfectly.
