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Here is an oldie but goodie list from the old Vegsource McDougall Board:
This list was compiled from Jan Tz’s November 20, 2001 posting, as well as the additions of others that same date and recent January 24, 2002 postings. Quite the list!
1) brown gravy
2) onion gravy
3) mushroom gravy
4) onion-mushroom gravy (good grief)
5) garlic-mushroom gravy
6) ketchup
7) BBQ sauce
BBQ onions
9) chili
10) creamed corn (thanks, Sandie!)
11) spicy beans of all sorts
12) sweet and sour sauce
13) chickpea gravy
14) taco sauce
15) mix the innards of a baked spud with pureed squash
16) mash spudz with cooked carrots
17) posole gravy
18) chili gravy
19) tofu sour creme
20) spaghetti sauce
These are additional suggestions that were not part of Jan’s list:
21) anchovie-free Worcestershire sauce
22) A-1 steak sauce
23) steamed broccoli and cheez sauce
24) cream-style corn
25) fatfree gravies
26) salsa
27) steamed veggies
28) veg bakon bits
29) thick soups (split pea is yummy)
30) Pot Roastless Potato--put steamed carrots and onions inside a baked potato and smother with vegetarian gravy
31) Black Bean Beauties (bbq onions w/pureed black beans
32) Martha Stewart Garlic Roasted Potatoes
33) mushroom stroganoff
34) Bragg's
35) balsamic vinegar
36) lentil sloppy joe
37) stir fry with sweet and sour sauce
38) coleslaw
39) fresh butternut squash with fresh pepper and vegan "butter".
40) Salad Potato--not quite the same as Potato Salad...I dice (really small) cucumber and tomato and let it sit in Seasoned Rice Vinegar while the potato is cooking--then add it along with a few sliced black olives (I'm like that kid in the commercial who finally finds his true family when he sees them with olives on all their fingers...)--salt and pepper. This is good because it's got the hot/cold thing going on--and the seasoned rice vinegar is sweet/salty. Yum!
I like this on taters and brown rice - try succotash (limas, corn, tomatoes) and maybe a little of the juice.
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FAVORITE POTATO TOPPINGS
List compiled from all the wonderful people on the McDougall Board. (All the toppings need to contain McDougall approved ingredients.)
* brown gravy
* onion gravy
* mushroom gravy
* onion-mushroom gravy
* garlic-mushroom gravy
* ketchup
* BBQ sauce
* BBQ onions
* chili
* creamed corn
* sauerkraut
* stir fried veggies
* soy sauce
* spicy beans of all sorts
* sweet and sour sauce
* chickpea gravy
* taco sauce
* mix the innards of a baked spud with pureed squash
* mash spudz with cooked carrots
* posole gravy
* chili gravy
* tofu sour creme
* veg 'bakon' bits
* spaghetti sauce
* anchovie-free Worcestershire sauce
* A-1 steak sauce
* steamed broccoli and cheez sauce
* any fatfree gravies
* salsa
* steamed veggies
* thick soups (split pea is yummy)
* Pot Roastless Potato--steamed carrots & onions inside a baked potato, smothered with veg gravy
* Black Bean Beauties (bbq onions w/pureed black beans
* Martha Stewart Garlic Roasted Potatoes
* mushroom stroganoff
* Bragg's Liquid Aminos
* balsamic vinegar
* lentil sloppy joe
* stir fry with sweet and sour sauce
* coleslaw
* fresh butternut squash with fresh pepper and vegan "butter".
* mashed avocado on mashed potatoes with a little lemon, salt and pepper
* Salad Potato--not quite the same as "potato salad"...dice (really small) cucumber and tomato and let it sit in Seasoned Rice Vinegar while the potato is cooking--then add it along with a few sliced black olives-- salt and pepper. This is good because it's got the hot/cold thing going on--and the seasoned rice vinegar is sweet/salty.
Jan Tz
Dec 10, 2013
viewtopic.php?p=416597#p416597
wildgoose wrote:@oneesotericgirl I think you’re on to something. You need to separate out two issues here.
1. You don’t like dry starches. Understandable. VeggieSue in particular has give you tons of great ideas to remedy that. There are all sorts of things you can try. I use some of them and find they really help. Just be aware that you may, despite all efforts, find yourself running up against......
2. You miss having fat with your starch. Of course you do. The human animal was designed to seek out the richest, most calorie-dense food in the environment. This was an advantage in times of scarcity — it kept us from starving to death! Unfortunately, that’s no longer applicable in modern times, but our instincts remain the same.
But what to do? You'll get varying advice on this. My opinion is that "cheese" sauces, fake sour cream, and all manner of "creamy" dressings made from tofu, cashews, nutritional yeast and the like have several problems. They’re too fiddly and time consuming to make (not at all convenient!). They’re often full of high-fat plant ingredients that will stall your weight loss. And, most importantly for me, they’re poor substitutes in taste and texture for what they’re replacing, and they leave me sadder, wanting the real thing even more. (Your mileage may vary, of course.)
So my advice, and what I did, is to get through the time of missing fatty toppings until you no longer miss them. Not an easy or pleasant suggestion, I know. It can take up to 3 months to neuroadapt to very low fat (adapting to no salt on food takes less time — about a month), but you have to be consistent. No cheating! If you cheat, you keep your taste buds used to fat (or salt) and slow down the adaptation process.
I know I’m often the grim Goose here, advising the "hard way." Some people find it works better to taper off the high-fat stuff, using plant-based substitutes. But that’s probably not MWL compliant, and it will definitely slow your weight loss. You get to choose. For me, just getting through the time of missing and craving fat and salt, and then being done with it, worked best. I tried the slow tapering approach and found myself stuck in the pleasure trap, for years! Now I’m thin and enjoying my starches either plain or with fat-free toppings. Hard to believe, but it can happen.
Goose
oneesotericgirl wrote:Can your tastebuds actually eventually adapt to no fat and no salt? Is it a pipe dream to hope that one day I will get as much satisfaction from eating a baked potato as I got from french fries?
josietheschnauzer wrote:Dear Wild Goose, I just found this by accident. What is your easy home made recipe for ketchup? I hope I can find this section of the discussion board to see your response
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