Re: Rice Flour?

[Guest guest]

You might try here:

http://hubpages.com/hub/An-illustrated-Guide-to-Making-Rice-Flour

Chuck

I installed a skylight in my apartment. The people who live above me

are furious!

On 1/5/2011 12:06:19 PM, barb gibbs (bbgibbs99@...) wrote:

> I was told that I have to stay away from Gluten. Rice flour has no gluten,

> but is $7 in the grocery store for a small bag. Any reason this can not be

> made in the VM? I presume it is only ground white rice? Any tips on making

> it?

>

> Barb

>

[Guest guest]

I think with a Vitamix you need only to go through it to check for stones and then grind it. I wouldn't bother if I had to deal with this method. Cooked flour--good grief.

Re: Rice Flour?

You might try here:

http://hubpages.com/hub/An-illustrated-Guide-to-Making-Rice-Flour

Chuck

I installed a skylight in my apartment. The people who live above me

are furious!

On 1/5/2011 12:06:19 PM, barb gibbs (bbgibbs99@...) wrote:

> I was told that I have to stay away from Gluten. Rice flour has no gluten,

> but is $7 in the grocery store for a small bag. Any reason this can not be

> made in the VM? I presume it is only ground white rice? Any tips on making

> it?

>

[Guest guest]

Or you could just chuck the rice (or other grain, bean, legume) in the Vitmix and give it a buzz. No rocket science needed. I grind ALL of my own gluten free grains, never had to resort to an illustration. I don't care for rice flour on its own-too sandy. It is best mixed with other flours. My favorite gluten free blend is buckwheat groats, oat groats, and red quinoa (red quinoa is much lighter than the yellow, without the bitterness, and certified gluten free oats are fine for most celiacs, including the super sensitive, such as myself) Let me know if you need a good source for grains, Barb.

> I was told that I have to stay away from Gluten. Rice flour has no gluten,

> but is $7 in the grocery store for a small bag. Any reason this can not be

> made in the VM? I presume it is only ground white rice? Any tips on making

> it?

>

[Guest guest]

Barb-I should mention a few things you may not yet be aware of, if you are new

to the gluten free thing. White rice (or pasta, grains, beans, etc) labeled as

" ENRICHED " contain gluten, despite what the label might say. Rice is

notoriously bad for that. The vitamins that are sprayed on rice to " enrich "

them contain wheat starch, thus gluten. Unfortunately, unenriched rice can be

hard to find, as well as organic. (the reason I am such an advocate for

organics is not so much the pesticide issue, but that the pesticides ON non

organic are usually wheat based, so non organic contains gluten) Also, gluten

is hidden in MOST things you wouldn' suspect. It is in the glue on postage

stamps or envelopes you might lick, it is in ANY animal by producs, such as

meat, milk, eggs, gelatin, etc. (Most commercially farmed animals are fed a

high gluten grain diet-what goes into the animal, goes in to you) Let me know

if you need more info. I also have an allergy group that addresses all of these

things-you are welcome to join if you like.

> > I was told that I have to stay away from Gluten. Rice flour has no gluten,

> > but is $7 in the grocery store for a small bag. Any reason this can not be

> > made in the VM? I presume it is only ground white rice? Any tips on making

> > it?

> >

> > Barb

> >

>

[Guest guest]

Can I ask a really stupid question here? (I know, there is no such thing as a stupid question, but I feel silly having to ask :-) When you say just chuck in your rice or beans etc into the VM to make into flour, are you talking about unsoaked, uncooked rice or legumes? I am only asking as I made a vegetarian chilli the other night with soaked but not cooked kidney beans and chickpeas, and, not surprisingly, they were still rock hard after only 1/2 hour cooking in the chilli. I soldiered on and ate it, determined that my first official vegetarian cooked meal (I decided to go vego on 1 Jan for a variety of reasons) would be delicious, and ended up with a horrendous bellyache from eating the uncooked beans and chickpeas. I now know that they need to be boiled for at least an hour before being used in recipes, which is why I am asking about whether or not you are using unsoaked, uncooked legumes to make flour? Wouldn't the undigestability of the uncooked legumes carry through into the flour?

Niki GloverCentral Coast, NSW, Australia

On 6 January 2011 09:46, Berry <berrywell@...> wrote:

 

Or you could just chuck the rice (or other grain, bean, legume) in the Vitmix and give it a buzz.  No rocket science needed.

 I grind ALL of my own gluten free grains, never had to resort to an illustration.  I don't care for rice flour on its own-too sandy.  It is best mixed with other flours.  My favorite gluten free blend is buckwheat groats, oat groats, and red quinoa (red quinoa is much lighter than the yellow, without the bitterness, and certified gluten free oats are fine for most celiacs, including the super sensitive, such as myself)   Let me know if you need a good source for grains, Barb.

> I was told that I have to stay away from Gluten. Rice flour has no gluten,

> but is $7 in the grocery store for a small bag. Any reason this can not be

> made in the VM? I presume it is only ground white rice? Any tips on making

> it?

>

[Guest guest]

Not a silly question at all, Niki, and one we all have at the beginning. Think of any flour the same as wheat flour-it is NOT going to be good raw. Most things you use ANY flour for, such as baking or breading, is going to cook the flour through regardless of the grain the flour is made from. Since it is such tiny grains, it cooks very quickly. If you plan to use a lot of beans in your cooking, as most vegetarians do, I suggest cooking up a big batch of them in a slow cooker (super easy) and freezing portions of them for future use.

> I was told that I have to stay away from Gluten. Rice flour has no gluten,

> but is $7 in the grocery store for a small bag. Any reason this can not be

> made in the VM? I presume it is only ground white rice? Any tips on making

> it?

>

[Guest guest]

Thanks very much , that makes perfect sense. Great idea to do a big batch of beans in the slow cooker, I do intend to use them a lot so will get onto that tonight. Hopefully my body will quickly get used to them and not produce quite so much ... um ... gas lol!

Niki GloverCentral Coast, NSW, Australia

On 6 January 2011 11:06, Berry <berrywell@...> wrote:

 

Not a silly question at all, Niki, and one we all have at the beginning.  Think of any flour the same as wheat flour-it is NOT going to be good raw.  Most things you use ANY flour for, such as baking or breading, is going to cook the flour through regardless of the grain the flour is made from.  Since it is such tiny grains, it cooks very quickly.  If you plan to use a lot of beans in your cooking, as most vegetarians do, I suggest cooking up a big batch of them in a slow cooker (super easy) and freezing portions of them for future use.

> I was told that I have to stay away from Gluten. Rice flour has no gluten,

> but is $7 in the grocery store for a small bag. Any reason this can not be

> made in the VM? I presume it is only ground white rice? Any tips on making

> it?

>

[Guest guest]

Yes, hard-milled.

That's too bad about the chili but at least you didn't crack your teeth. The best way to soak pulses is to pick through them and rinse well, then pour boiling water on them to cover completely. Pour the water off after 5 minutes and repeat, again draining after 5 minutes. Repeat but let the water set for an hour (bear in mind that you'll now need more water because the pulses will probably have begun to swell somewhat). Drain and repeat but let stand overnight. Drain, rinse, then bring to a quick boil and cook according to your recipe. This makes them a lot more digestible and certainly they won't take as long to cook.

Most beans need to be boiled for a while even if they're going to be slow-simmered later and red kidney beans in particular need to be boiled hard for at least 10 minutes to reduce their phytohemagglutinin content, otherwise you can become severely nauseated (yecch).

Re: Rice Flour?

Can I ask a really stupid question here? (I know, there is no such thing as a stupid question, but I feel silly having to ask :-) When you say just chuck in your rice or beans etc into the VM to make into flour, are you talking about unsoaked, uncooked rice or legumes? I am only asking as I made a vegetarian chilli the other night with soaked but not cooked kidney beans and chickpeas, and, not surprisingly, they were still rock hard after only 1/2 hour cooking in the chilli. I soldiered on and ate it, determined that my first official vegetarian cooked meal (I decided to go vego on 1 Jan for a variety of reasons) would be delicious, and ended up with a horrendous bellyache from eating the uncooked beans and chickpeas. I now know that they need to be boiled for at least an hour before being used in recipes, which is why I am asking about whether or not you are using unsoaked, uncooked legumes to make flour? Wouldn't the undigestability of the uncooked legumes carry through into the flour?

Niki Glover

Central Coast, NSW, Australia

On 6 January 2011 09:46, Berry <berrywell@...> wrote:

Or you could just chuck the rice (or other grain, bean, legume) in the Vitmix and give it a buzz. No rocket science needed.

I grind ALL of my own gluten free grains, never had to resort to an illustration. I don't care for rice flour on its own-too sandy. It is best mixed with other flours. My favorite gluten free blend is buckwheat groats, oat groats, and red quinoa (red quinoa is much lighter than the yellow, without the bitterness, and certified gluten free oats are fine for most celiacs, including the super sensitive, such as myself) Let me know if you need a good source for grains, Barb.

> I was told that I have to stay away from Gluten. Rice flour has no gluten,

> but is $7 in the grocery store for a small bag. Any reason this can not be

> made in the VM? I presume it is only ground white rice? Any tips on making

> it?

[Guest guest]

Thanks very much for the detailed process , I will definitely give it a go. There is a lot to learn and find out when starting out as a vegetarian, I really appreciate the information everyone shares so freely here.

Niki GloverCentral Coast, NSW, Australia

On 6 January 2011 11:37, <kareningotham@...> wrote:

 

Yes, hard-milled.

That's too bad about the chili but at least you didn't crack your teeth. The best way to soak pulses is to pick through them and rinse well, then pour boiling water on them to cover completely. Pour the water off after 5 minutes and repeat, again draining after 5 minutes. Repeat but let the water set for an hour (bear in mind that you'll now need more water because the pulses will probably have begun to swell somewhat). Drain and repeat but let stand overnight. Drain, rinse, then bring to a quick boil and cook according to your recipe. This makes them a lot more digestible and certainly they won't take as long to cook.

Most beans need to be boiled for a while even if they're going to be slow-simmered later and red kidney beans in particular need to be boiled hard for at least 10 minutes to reduce their phytohemagglutinin content, otherwise you can become severely nauseated (yecch).

Re: Rice Flour?

  Can I ask a really stupid question here? (I know, there is no such thing as a stupid question, but I feel silly having to ask :-) When you say just chuck in your rice or beans etc into the VM to make into flour, are you talking about unsoaked, uncooked rice or legumes? I am only asking as I made a vegetarian chilli the other night with soaked but not cooked kidney beans and chickpeas, and, not surprisingly, they were still rock hard after only 1/2 hour cooking in the chilli. I soldiered on and ate it, determined that my first official vegetarian cooked meal (I decided to go vego on 1 Jan for a variety of reasons) would be delicious, and ended up with a horrendous bellyache from eating the uncooked beans and chickpeas. I now know that they need to be boiled for at least an hour before being used in recipes, which is why I am asking about whether or not you are using unsoaked, uncooked legumes to make flour? Wouldn't the undigestability of the uncooked legumes carry through into the flour?

Niki Glover

Central Coast, NSW, Australia

On 6 January 2011 09:46, Berry <berrywell@...> wrote:

 

Or you could just chuck the rice (or other grain, bean, legume) in the Vitmix and give it a buzz.  No rocket science needed.

 I grind ALL of my own gluten free grains, never had to resort to an illustration.  I don't care for rice flour on its own-too sandy.  It is best mixed with other flours.  My favorite gluten free blend is buckwheat groats, oat groats, and red quinoa (red quinoa is much lighter than the yellow, without the bitterness, and certified gluten free oats are fine for most celiacs, including the super sensitive, such as myself)   Let me know if you need a good source for grains, Barb.

> I was told that I have to stay away from Gluten. Rice flour has no gluten,

> but is $7 in the grocery store for a small bag. Any reason this can not be

> made in the VM? I presume it is only ground white rice? Any tips on making

> it?

[Guest guest]

LOL I felt true sympathy for substance abusers when I became a vegetarian (I had to--I lost the ability to digest meat and was down to 88 lbs.) because doing without meat was literally "one day at a time." But that was 23 years ago and I can't stand the thought of eating meat now although I have no problem with others eating it (even though I no longer understand it).

If you can find epazote somewhere, a tablespoon added to your beans will not only make them even more digestible (and that presoaking method helps a LOT) but will give them a nice flavor as well. Try not to add salt to until near the end, otherwise your beans will have a tendency to stay somewhat harder than most people like them (same holds for rice and grains, BTW).

Re: Rice Flour?

Can I ask a really stupid question here? (I know, there is no such thing as a stupid question, but I feel silly having to ask :-) When you say just chuck in your rice or beans etc into the VM to make into flour, are you talking about unsoaked, uncooked rice or legumes? I am only asking as I made a vegetarian chilli the other night with soaked but not cooked kidney beans and chickpeas, and, not surprisingly, they were still rock hard after only 1/2 hour cooking in the chilli. I soldiered on and ate it, determined that my first official vegetarian cooked meal (I decided to go vego on 1 Jan for a variety of reasons) would be delicious, and ended up with a horrendous bellyache from eating the uncooked beans and chickpeas. I now know that they need to be boiled for at least an hour before being used in recipes, which is why I am asking about whether or not you are using unsoaked, uncooked legumes to make flour? Wouldn't the undigestability of the uncooked legumes carry through into the flour?

Niki Glover

Central Coast, NSW, Australia

On 6 January 2011 09:46, Berry <berrywell@...> wrote:

Or you could just chuck the rice (or other grain, bean, legume) in the Vitmix and give it a buzz. No rocket science needed.

I grind ALL of my own gluten free grains, never had to resort to an illustration. I don't care for rice flour on its own-too sandy. It is best mixed with other flours. My favorite gluten free blend is buckwheat groats, oat groats, and red quinoa (red quinoa is much lighter than the yellow, without the bitterness, and certified gluten free oats are fine for most celiacs, including the super sensitive, such as myself) Let me know if you need a good source for grains, Barb.

> I was told that I have to stay away from Gluten. Rice flour has no gluten,

> but is $7 in the grocery store for a small bag. Any reason this can not be

> made in the VM? I presume it is only ground white rice? Any tips on making

> it?

[Guest guest]

Penzeys has epazote. An email to them and they'll pop some in the mail to you.TerrySent from my iPadOn Jan 5, 2011, at 8:10 PM, <kareningotham@...> wrote:

LOL I felt true sympathy for substance abusers when I became a vegetarian (I had to--I lost the ability to digest meat and was down to 88 lbs.) because doing without meat was literally "one day at a time." But that was 23 years ago and I can't stand the thought of eating meat now although I have no problem with others eating it (even though I no longer understand it).

If you can find epazote somewhere, a tablespoon added to your beans will not only make them even more digestible (and that presoaking method helps a LOT) but will give them a nice flavor as well. Try not to add salt to until near the end, otherwise your beans will have a tendency to stay somewhat harder than most people like them (same holds for rice and grains, BTW).

Re: Rice Flour?

Can I ask a really stupid question here? (I know, there is no such thing as a stupid question, but I feel silly having to ask :-) When you say just chuck in your rice or beans etc into the VM to make into flour, are you talking about unsoaked, uncooked rice or legumes? I am only asking as I made a vegetarian chilli the other night with soaked but not cooked kidney beans and chickpeas, and, not surprisingly, they were still rock hard after only 1/2 hour cooking in the chilli. I soldiered on and ate it, determined that my first official vegetarian cooked meal (I decided to go vego on 1 Jan for a variety of reasons) would be delicious, and ended up with a horrendous bellyache from eating the uncooked beans and chickpeas. I now know that they need to be boiled for at least an hour before being used in recipes, which is why I am asking about whether or not you are using unsoaked, uncooked legumes to make flour? Wouldn't the undigestability of the uncooked legumes carry through into the flour?

Niki Glover

Central Coast, NSW, Australia

On 6 January 2011 09:46, Berry <berrywell@...> wrote:

Or you could just chuck the rice (or other grain, bean, legume) in the Vitmix and give it a buzz. No rocket science needed.

I grind ALL of my own gluten free grains, never had to resort to an illustration. I don't care for rice flour on its own-too sandy. It is best mixed with other flours. My favorite gluten free blend is buckwheat groats, oat groats, and red quinoa (red quinoa is much lighter than the yellow, without the bitterness, and certified gluten free oats are fine for most celiacs, including the super sensitive, such as myself) Let me know if you need a good source for grains, Barb.

> I was told that I have to stay away from Gluten. Rice flour has no gluten,

> but is $7 in the grocery store for a small bag. Any reason this can not be

> made in the VM? I presume it is only ground white rice? Any tips on making

> it?

[Guest guest]

I buy mine from Penzeys (heck, I buy everything from them) but Niki's in Australia. Postage rates to and from Oz, even for a letter, are very high and would probably be too high to be cost-effective for her, even if they do take international orders (which I'm not sure they do). That's why I suggested that she try to find it locally.

Re: Rice Flour?

Can I ask a really stupid question here? (I know, there is no such thing as a stupid question, but I feel silly having to ask :-) When you say just chuck in your rice or beans etc into the VM to make into flour, are you talking about unsoaked, uncooked rice or legumes? I am only asking as I made a vegetarian chilli the other night with soaked but not cooked kidney beans and chickpeas, and, not surprisingly, they were still rock hard after only 1/2 hour cooking in the chilli. I soldiered on and ate it, determined that my first official vegetarian cooked meal (I decided to go vego on 1 Jan for a variety of reasons) would be delicious, and ended up with a horrendous bellyache from eating the uncooked beans and chickpeas. I now know that they need to be boiled for at least an hour before being used in recipes, which is why I am asking about whether or not you are using unsoaked, uncooked legumes to make flou r? Wouldn't the undigestability of the uncooked legumes carry through into the flour?

Niki Glover

Central Coast, NSW, Australia

On 6 January 2011 09:46, Berry <berrywell@...> wrote:

Or you could just chuck the rice (or other grain, bean, legume) in the Vitmix and give it a buzz. No rocket science needed.

I grind ALL of my own gluten free grains, never had to resort to an illustration. I don't care for rice flour on its own-too sandy. It is best mixed with other flours. My favorite gluten free blend is buckwheat groats, oat groats, and red quinoa (red quinoa is much lighter than the yellow, without the bitterness, and certified gluten free oats are fine for most celiacs, including the super sensitive, such as myself) Let me know if you need a good source for grains, Barb.

> I was told that I have to stay away from Gluten. Rice flour has no gluten,

> but is $7 in the grocery store for a small bag. Any reason this can not be

> made in the VM? I presume it is only ground white rice? Any tips on making

> it?

[Guest guest]

Thanks Terry, but we don't have Penzeys in Australia and I am not sure Australian Customs would allow it in through the mail :-) I will try and find a source here - Wikipedia has given me some alternate names - Wormseed, Mexican Tea, Jesuit's tea, so hopefully if it's not known as epazote here it will be known as one of those. We have a great health food shop nearby with a very knowledegable proprietor who will hopefully be able to help me out.

Wow, , that's pretty extreme, I am glad you were able to recover from your meat deprivation. I don't think I will miss it, maybe just the convenience of it, but it's certainly never something I have craved. My hubby is still very much a meatosaurus, although he is very supportive of my decision and is happy for me to try out new vego recipes as long as he still gets some meat a few times a week.

Niki GloverCentral Coast, NSW, AustraliaOn 6 January 2011 13:55, Terry Pogue <tpogue@...> wrote:

 

Penzeys has epazote. An email to them and they'll pop some in the mail to you.TerrySent from my iPadOn Jan 5, 2011, at 8:10 PM, <kareningotham@...> wrote:

LOL I felt true sympathy for substance abusers when I became a vegetarian (I had to--I lost the ability to digest meat and was down to 88 lbs.) because doing without meat was literally " one day at a time. " But that was 23 years ago and I can't stand the thought of eating meat now although I have no problem with others eating it (even though I no longer understand it).

If you can find epazote somewhere, a tablespoon added to your beans will not only make them even more digestible (and that presoaking method helps a LOT) but will give them a nice flavor as well. Try not to add salt to until near the end, otherwise your beans will have a tendency to stay somewhat harder than most people like them (same holds for rice and grains, BTW).

[Guest guest]

Niki, for what its worth, I am in the same boat as . I was forced to give up meat years ago due to my body's inability to digest it-and I went down FIGHTING! I almost cried every time I saw or smelled meat. Now, I have no emotion about it either way. I am happy to cook it for friends or family, but I have ZERO desire to eat it myself. My daughter CHOSE to eat vegetarian when she was about 6 (she is now 16) In MY case, I went from being a bed bound cripple to being quite fit and active, once I made dietary changes. I have a blood/vitamin profile done on my daughter every year, and her doctor says he wishes all of his patients were in her shape and had her levels. Many in my family have start eating more vegetarian choices after having seen my miraculous recovery, but none of them have gone totally

veggie. Like anything, it doesn't have to be an all or nothing proposition. Eating is personal, and what works for one may not work for another.

LOL I felt true sympathy for substance abusers when I became a vegetarian (I had to--I lost the ability to digest meat and was down to 88 lbs.) because doing without meat was literally "one day at a time." But that was 23 years ago and I can't stand the thought of eating meat now although I have no problem with others eating it (even though I no longer understand it).

If you can find epazote somewhere, a tablespoon added to your beans will not only make them even more digestible (and that presoaking method helps a LOT) but will give them a nice flavor as well. Try not to add salt to until near the end, otherwise your beans will have a tendency to stay somewhat harder than most people like them (same holds for rice and grains, BTW).

[Guest guest]

It's kinda hard for me at work sometimes, cause once a month they give us a free meal and it is always some form of meat.lol Have to bring mine in anyway and the rest of the girls aren't happy if I don't come to the party and eat my lunch with them. Just decided to go with almond milk now, don't like soy milk at all, almond is tolerable for me. Looked up for recipes on line how to flavor milk so, I could do that with almond milk cause I have to use the unsweetened stuff and it's kinda blank to me. Added sugar free chocolate was good.lol Tried some vegan cheese today, pretty good.

-- Re: Rice Flour?

Thanks Terry, but we don't have Penzeys in Australia and I am not sure Australian Customs would allow it in through the mail :-) I will try and find a source here - Wikipedia has given me some alternate names - Wormseed, Mexican Tea, Jesuit's tea, so hopefully if it's not known as epazote here it will be known as one of those. We have a great health food shop nearby with a very knowledegable proprietor who will hopefully be able to help me out.Wow, , that's pretty extreme, I am glad you were able to recover from your meat deprivation. I don't think I will miss it, maybe just the convenience of it, but it's certainly never something I have craved. My hubby is still very much a meatosaurus, although he is very supportive of my decision and is happy for me to try out new vego recipes as long as he still gets some meat a few times a week.Niki GloverCentral Coast, NSW, Australia

On 6 January 2011 13:55, Terry Pogue <tpogue@...> wrote:

Penzeys has epazote. An email to them and they'll pop some in the mail to you.

TerrySent from my iPad

On Jan 5, 2011, at 8:10 PM, <kareningotham@...> wrote:

LOL I felt true sympathy for substance abusers when I became a vegetarian (I had to--I lost the ability to digest meat and was down to 88 lbs.) because doing without meat was literally "one day at a time." But that was 23 years ago and I can't stand the thought of eating meat now although I have no problem with others eating it (even though I no longer understand it).If you can find epazote somewhere, a tablespoon added to your beans will not only make them even more digestible (and that presoaking method helps a LOT) but will give them a nice flavor as well. Try not to add salt to until near the end, otherwise your beans will have a tendency to stay somewhat harder than most people like them (same holds for rice and grains, BTW).

[Guest guest]

makes some good points to which I'd add that most people really only care about how good something tastes and how satisfying it is. Your husband may never become a vegetarian but if your offerings are delicious he'll gain an appreciation of how well plant-based and/or dairy/egg-based (I'm lacto-ovo) meals can hit the spot. Don't be surprised if he ends up craving them.

Re: Rice Flour?

Niki, for what its worth, I am in the same boat as . I was forced to give up meat years ago due to my body's inability to digest it-and I went down FIGHTING! I almost cried every time I saw or smelled meat. Now, I have no emotion about it either way. I am happy to cook it for friends or family, but I have ZERO desire to eat it myself. My daughter CHOSE to eat vegetarian when she was about 6 (she is now 16) In MY case, I went from being a bed bound cripple to being quite fit and active, once I made dietary changes. I have a blood/vitamin profile done on my daughter every year, and her doctor says he wishes all of his patients were in her shape and had her levels. Many in my family have start eating more vegetarian choices after having seen my miraculous recovery, but none of them have gone totally veggie. Like anything, it doesn't have to be an all or nothing proposition. Eating is personal, and what works for one may not work for another.

LOL I felt true sympathy for substance abusers when I became a vegetarian (I had to--I lost the ability to digest meat and was down to 88 lbs.) because doing without meat was literally "one day at a time." But that was 23 years ago and I can't stand the thought of eating meat now although I have no problem with others eating it (even though I no longer understand it).

If you can find epazote somewhere, a tablespoon added to your beans will not only make them even more digestible (and that presoaking method helps a LOT) but will give them a nice flavor as well. Try not to add salt to until near the end, otherwise your beans will have a tendency to stay somewhat harder than most people like them (same holds for rice and grains, BTW).

[Guest guest]

I don't drink (can't stand the taste or even the smell of alcohol) but I often accompany my friends to bars (despite the reek of beer) and it doesn't bother them that I'm nursing a Coke. Just join your friends and eat whatever's there that doesn't have meat (if possible). If they really like you, they'll understand and not treat you in a judgmental manner.

Re: Rice Flour?

Thanks Terry, but we don't have Penzeys in Australia and I am not sure Australian Customs would allow it in through the mail :-) I will try and find a source here - Wikipedia has given me some alternate names - Wormseed, Mexican Tea, Jesuit's tea, so hopefully if it's not known as epazote here it will be known as one of those. We have a great health food shop nearby with a very knowledegable proprietor who will hopefully be able to help me out.

Wow, , that's pretty extreme, I am glad you were able to recover from your meat deprivation. I don't think I will miss it, maybe just the convenience of it, but it's certainly never something I have craved. My hubby is still very much a meatosaurus, although he is very supportive of my decision and is happy for me to try out new vego recipes as long as he still gets some meat a few times a week.

Niki Glover

Central Coast, NSW, Australia

On 6 January 2011 13:55, Terry Pogue <tpogue@...> wrote:

Penzeys has epazote. An email to them and they'll pop some in the mail to you.

Terry

Sent from my iPad

On Jan 5, 2011, at 8:10 PM, <kareningotham@...> wrote:

LOL I felt true sympathy for substance abusers when I became a vegetarian (I had to--I lost the ability to digest meat and was down to 88 lbs.) because doing without meat was literally "one day at a time." But that was 23 years ago and I can't stand the thought of eating meat now although I have no problem with others eating it (even though I no longer understand it).

If you can find epazote somewhere, a tablespoon added to your beans will not only make them even more digestible (and that presoaking method helps a LOT) but will give them a nice flavor as well. Try not to add salt to until near the end, otherwise your beans will have a tendency to stay somewhat harder than most people like them (same holds for rice and grains, BTW).

[Guest guest]

When you say just chuck in your rice or beans etc into the VM to make into

flour, are you talking about unsoaked, uncooked rice or legumes? I am only

asking as I made a vegetarian chilli the other night with soaked but not cooked

kidney beans and chickpeas, and, not surprisingly, they were still rock hard

after only 1/2 hour cooking in the chilli.

The end product you make with the flour is normally cooked which solves these

issues.

For your chilli, soups and other similar meals, when you have time you could

either cook up batches of beans ahead of time and freeze (or home can) for

future use, or do like we often do and start the meal early either on stove or

in a crock pot and let it slow simmer for much longer till the beans are tender.

Which would not only cook the beans but also give all the flavors time to blend

and be incredible. I also make large batches this way, and freeze (or am

learning to can)the extras for quick meals later on. Add a nice cornbread and

you have a fantastic, filling meal.

Vickey

[Guest guest]

Thanks very much Vickey - I did end up cooking the chilli for another hour and a half after realising they were not cooked, and it has been fine since then and definitely improved the flavours. Cooking in bulk and then freezing is a really good idea so I will always have veggie meals on hand and can just cook something with meat for hubby if he is craving it.

Niki GloverCentral Coast, NSW, Australia

On 6 January 2011 14:40, kjtbeskimo <vickeym@...> wrote:

 

When you say just chuck in your rice or beans etc into the VM to make into flour, are you talking about unsoaked, uncooked rice or legumes? I am only asking as I made a vegetarian chilli the other night with soaked but not cooked kidney beans and chickpeas, and, not surprisingly, they were still rock hard after only 1/2 hour cooking in the chilli.

The end product you make with the flour is normally cooked which solves these issues.

For your chilli, soups and other similar meals, when you have time you could either cook up batches of beans ahead of time and freeze (or home can) for future use, or do like we often do and start the meal early either on stove or in a crock pot and let it slow simmer for much longer till the beans are tender. Which would not only cook the beans but also give all the flavors time to blend and be incredible. I also make large batches this way, and freeze (or am learning to can)the extras for quick meals later on. Add a nice cornbread and you have a fantastic, filling meal.

Vickey

[Guest guest]

, you can make wonderful rice, grain or nut milks in the Vitamix. Adding a bit of agave, vanilla bean (splurge and buy a REAL vanilla bean-yum) and a tiny bit of coconut oil makes it have more of a mouthfeel of regular milk. Lots of ways to doctor them up. As for the work thing, it can be pretty frustrating to not have anyone take YOUR dietary needs into consideration, but it isn't worth missing an event for. I have EXTREME food allergies, and can't eat ANYTHING from a restaurant, but I often go when there is a birthday or something, and just have some water with lemon and enjoy the company. (I don't even drink the water, but at least my area isn't empty. I just eat before or after I go, and no one even notices I am not ordering or eating. If you don't make an issue out of it, no one else will either-probably

won't even notice. If you do get questioned, simply smile and say you already ate, aren't hungry, etc., and change the subject without judgment.

LOL I felt true sympathy for substance abusers when I became a vegetarian (I had to--I lost the ability to digest meat and was down to 88 lbs.) because doing without meat was literally "one day at a time." But that was 23 years ago and I can't stand the thought of eating meat now although I have no problem with others eating it (even though I no longer understand it).

If you can find epazote somewhere, a tablespoon added to your beans will not only make them even more digestible (and that presoaking method helps a LOT) but will give them a nice flavor as well. Try not to add salt to until near the end, otherwise your beans will have a tendency to stay somewhat harder than most people like them (same holds for rice and grains, BTW).

[Guest guest]

I find that most people react to the term vegetarian, far more than they do food that doesn't contain meat. My daughter has a LOT of sleep overs, and I make all of the food. If I were to mention that it was "vegetarian" this or that, I would have a house full of girls turning up their noses and saying "ewwwwwwwwwwwwww", but since I don't say anything about the lack of meat, none of them have EVER noticed in 10 years that there isn't any! Every one of our "regular" sleep over gals rave about our "yummy" meals, and new comers always ask for more and to be invited back over. The subject of whether or not they contain meat has never been brought up. Keeping meals interesting and fun is the key.

LOL I felt true sympathy for substance abusers when I became a vegetarian (I had to--I lost the ability to digest meat and was down to 88 lbs.) because doing without meat was literally "one day at a time." But that was 23 years ago and I can't stand the thought of eating meat now although I have no problem with others eating it (even though I no longer understand it).

If you can find epazote somewhere, a tablespoon added to your beans will not only make them even more digestible (and that presoaking method helps a LOT) but will give them a nice flavor as well. Try not to add salt to until near the end, otherwise your beans will have a tendency to stay somewhat harder than most people like them (same holds for rice and grains, BTW).

[Guest guest]

They all know because they did question why I brought my own food and didn't eat like them.lol The company gives us a free meal once a month and since they pay for it aren't going to purchase anything special for someone on a special diet, not even diabetics. They only thing they say behind my back is I'm too skinny, I'm not, according to my doctor, just right for my height.lol When one of them has a health problem they come to me though and ask what they can eat to help it.rofling.

Thank you for the wonderful idea with the nut milk.

-- Re: Rice Flour?

, you can make wonderful rice, grain or nut milks in the Vitamix. Adding a bit of agave, vanilla bean (splurge and buy a REAL vanilla bean-yum) and a tiny bit of coconut oil makes it have more of a mouthfeel of regular milk. Lots of ways to doctor them up. As for the work thing, it can be pretty frustrating to not have anyone take YOUR dietary needs into consideration, but it isn't worth missing an event for. I have EXTREME food allergies, and can't eat ANYTHING from a restaurant, but I often go when there is a birthday or something, and just have some water with lemon and enjoy the company. (I don't even drink the water, but at least my area isn't empty. I just eat before or after I go, and no one even notices I am not ordering or eating. If you don't make an issue out of it, no one else will either-probably won't even notice. If you do get questioned, simply smile and say you already ate, aren't hungry, etc., and change the subject without judgment.

LOL I felt true sympathy for substance abusers when I became a vegetarian (I had to--I lost the ability to digest meat and was down to 88 lbs.) because doing without meat was literally "one day at a time." But that was 23 years ago and I can't stand the thought of eating meat now although I have no problem with others eating it (even though I no longer understand it).If you can find epazote somewhere, a tablespoon added to your beans will not only make them even more digestible (and that presoaking method helps a LOT) but will give them a nice flavor as well. Try not to add salt to until near the end, otherwise your beans will have a tendency to stay somewhat harder than most people like them (same holds for rice and grains, BTW).

[Guest guest]

You are right, , labelling makes a huge impact on people's perceptions. I guess I have been subconsciously programmed for so long into thinking that if you are having friends round for dinner that you *must* feed them a meat dish so

as to appear sufficiently able to afford it (I was born in Scotland of an English mother and ish father, and my hubby was also born in England, so there's a lot of historical programming there!). I know, it's a load of nonsense, but I think we all have some of those kinds of 'rules' in our subconscious. I need to think about what those 'rules' in my head are and start challenging them if I am to successfully embrace vegetarianism. Ultimately I'd like to rid my diet of meat, wheat, dairy, sugar and alcohol, but that could take years!

Niki GloverCentral Coast, NSW, AustraliaOn 6 January 2011 16:31, Berry <berrywell@...> wrote:

 

I find that most people react to the term vegetarian, far more than they do food that doesn't contain meat.  My daughter has a LOT of sleep overs, and I make all of the food.  If I were to mention that it was " vegetarian " this or that, I would have a house full of girls turning up their noses and saying " ewwwwwwwwwwwwww " , but since I don't say anything about the lack of meat, none of them have EVER noticed in 10 years that there isn't any!   Every one of our " regular " sleep over gals rave about our " yummy " meals, and new comers always ask for more and to be invited back over.  The subject of whether or not they contain meat has never been brought up.  Keeping meals interesting and fun is the key. 

[Guest guest]

You and I have a lot in common, Niki. I was born and raised in England to a British mother and American father, and meat was a MUST at every meal. Food allergies forced me to give up meat, dairy, wheat, many fruits and veggies, alcohol, and other things ALL at the same time! I quite literally survived on cucumbers and iceberg lettuce for a year, before I realized they were causing me problems too! I had NO idea how to "be" a vegetarian, when I was allergic to meat AND most vegetables and staple foods. However, I decided to approach it with an open mind and willing spirit, and I soon discovered many things I had never even heard of before, and learned ways to make them taste good. For my own sanity, I HAD to view it as a "culinary adventure", rather than the "very limited" diet that it really was, but having the right mindset made

all of the difference in the world, as it does for most things!

I find that most people react to the term vegetarian, far more than they do food that doesn't contain meat. My daughter has a LOT of sleep overs, and I make all of the food. If I were to mention that it was "vegetarian" this or that, I would have a house full of girls turning up their noses and saying "ewwwwwwwwwwwwww", but since I don't say anything about the lack of meat, none of them have EVER noticed in 10 years that there isn't any! Every one of our "regular" sleep over gals rave about our "yummy" meals, and new comers always ask for more and to be invited back over. The subject of whether or not they contain meat has never been brought up. Keeping meals interesting and fun is the key.

[Guest guest]

One of my best friends is ish! He's a toff, though, so I refer to him as "de facto English" (he only in the last several years deigned to affect a burr, humorously, when answering me). It's funny you mention that because just a few minutes ago, I was thinking of Rabbie Burns and trying to figure out what of his works is Scots and what is dialect English. I'm veering OT now...

Yes, you come from a meat background all right! But so do I--various Slavs on all sides.

Re: Rice Flour?

You are right, , labelling makes a huge impact on people's perceptions. I guess I have been subconsciously programmed for so long into thinking that if you are having friends round for dinner that you *must* feed them a meat dish so as to appear sufficiently able to afford it (I was born in Scotland of an English mother and ish father, and my hubby was also born in England, so there's a lot of historical programming there!). I know, it's a load of nonsense, but I think we all have some of those kinds of 'rules' in our subconscious. I need to think about what those 'rules' in my head are and start challenging them if I am to successfully embrace vegetarianism. Ultimately I'd like to rid my diet of meat, wheat, dairy, sugar and alcohol, but that could take years!

Niki Glover

Central Coast, NSW, Australia

On 6 January 2011 16:31, Berry <berrywell@...> wrote:

I find that most people react to the term vegetarian, far more than they do food that doesn't contain meat. My daughter has a LOT of sleep overs, and I make all of the food. If I were to mention that it was "vegetarian" this or that, I would have a house full of girls turning up their noses and saying "ewwwwwwwwwwwwww", but since I don't say anything about the lack of meat, none of them have EVER noticed in 10 years that there isn't any! Every one of our "regular" sleep over gals rave about our "yummy" meals, and new comers always ask for more and to be invited back over. The subject of whether or not they contain meat has never been brought up. Keeping meals interesting and fun is the key.