Dr. McDougall's Rice & Beans?

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Dr. McDougall's Rice & Beans?

Postby RusticBohemian » Mon Dec 25, 2017 11:41 am

I read that Dr. McDougall and his wife make rice and beans almost every night.

Is there a recipe for this that they enjoy?
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Re: Dr. McDougall's Rice & Beans?

Postby GlennR » Mon Dec 25, 2017 9:00 pm

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Re: Dr. McDougall's Rice & Beans?

Postby odyssey » Sun Feb 04, 2018 7:27 am

This is a great video of Mary making her slow cooker pinto beans.

https://www.youtube.com/watch?v=swqYBYhkEbc

I make this a lot.
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Re: Dr. McDougall's Rice & Beans?

Postby Willijan » Sun Feb 04, 2018 2:25 pm

odyssey wrote:This is a great video of Mary making her slow cooker pinto beans.

https://www.youtube.com/watch?v=swqYBYhkEbc

I make this a lot.



Thanks for this video. The beans look delicious.

There are two things that annoy me about the video. One, Mary McDougall looks so much slimmer than me. :) Two, the burrito looks incredibly delicious, and I can't have any because I can't find any oil-free wheat tortillas.

The only oil-free ones I know of are Ezekiel tortillas, and those are really not like regular burritos. Good, but not what I want for a burrito. Corn tortillas are good, but also not the same. I've tried making my own wheat tortillas, and there is no way I can roll them out thinly enough.

What I'd like to know is what other McDougallers do about this problem? Do you just eat the ones with oil? Do you think that's what the McDougalls do? If anyone can solve the problem of how to get compliant wheat tortillas for me, I would be thrilled. I live in the "backwoods" of Tennessee. The Walmart here doesn't even carry yellow corn tortillas. So don't tell me about anything I can't get online, unless it's a miraculous way to make them myself. :-D
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Re: Dr. McDougall's Rice & Beans?

Postby VeggieSue » Mon Feb 05, 2018 6:36 am

Ezekial is the only brand here without oil in a flour tortilla, and when I do use them for anything (Hubby likes Mary's Bean and Corn Enchiladas) I first let the package defrost overnight, then heat each individual tortilla in a dry skillet for a minute or so until it softens enough to roll without breaking and quickly make each enchilada. It's a tedious process but the only way to use them so they don't crumble into pieces.

Corn tortillas without oil are plentiful around here, and I hate to tell you, our Walmart has the best selection - about 5 different brands, 2 different diameters, and many different size packages, from a dozen to 200. They have their own display table in the bread section in the front of the store.

In the other grocery stores, there are always a few different brands of oil-free corn tortillas in the Hispanic aisle, the one with the Goya, Badia, Old El Paso, etc. lines of products. And there are always a few corn tortillas in the refrigerated section by the shredded cheeses, although this is where I find the only ones with lard and/or oil, so don't even bother looking there any more. This is one of the few blessings of living in an urban area with a fairly high Hispanic population. If only the canned and dried bean selection was better, I'd be a bit happier. This area keeps shrinking instead of expanding. :(

I do feel your pain, in a way. I have to stay gluten-free because of my auto-immune problems, and although corn tortillas are prevalent, I'm not the fan my husband is. Besides with meals he eats them as snacks. I can't find any gluten-free non-wheat flour tortillas, so usually just have my share of those meals with the filling dumped over rice in a bowl.

A lot of people say they gave up on looking for acceptable tortillas and use oil-free whole wheat lavash bread from Trader Joes or Whole Foods. Some are also lucky enough to have found an oil-free pita bread and split each one carefully into 2 circles and used them.
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Re: Dr. McDougall's Rice & Beans?

Postby Willijan » Mon Feb 05, 2018 2:04 pm

Thanks for your post,VeggieSue! I'm not really in too much pain, but seeing those burritos Mary McDougall made was a little hard. :lol:

The Kroger we have here has a variety of corn tortillas, all oil-free. I use the extra thin ones and make them into corn chips in the microwave. No problem with that. The idea to use split pita bread sounds worth a try. I order oil-free pitas online and get an enormous box of them to freeze. But I haven't used them as tortillas. I used them as a pizza crust decades ago, though. It is really surprising to me that I can't even find any oil-free wheat tortillas online. But then my husband used to eat oil-free soda/saltine crackers and those seem to be nonexistent too now. Too bad the country went against low-fat eating even if it was mainly Snackwells.

If anyone else is interested in the oil-free pitas I get online, the brand is Toufayan. Call them on the phone; I don't think they have the mail service on the website. They were very easy to deal with. But, they don't take credit cards. You have to order, get the price, then mail them the check. Then they send the bread. I think they may have several baking sites. Mine came from Florida to Tennessee, and they were in good shape. I have only ordered from them once, because I got so many, froze them, and haven't run out yet.
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Re: Dr. McDougall's Rice & Beans?

Postby VeggieSue » Tue Feb 06, 2018 6:18 am

Willijan wrote:If anyone else is interested in the oil-free pitas I get online, the brand is Toufayan. Call them on the phone; I don't think they have the mail service on the website. They were very easy to deal with. But, they don't take credit cards. You have to order, get the price, then mail them the check. Then they send the bread.


On their web site they list the phone number to call them. They also have a request form you can ask them for so you can bring it to your local store's manager and request they carry the product you want:

http://toufayan.com/

I've seen this brand of wraps in our local stores, but all of them contain oil. I know I was so disappointed when I saw all those gluten-free wraps and every one had oil. I could have lived with them not being whole grain.
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Re: Dr. McDougall's Rice & Beans?

Postby AlwaysAgnes » Tue Feb 06, 2018 3:07 pm

Mostly I'm too lazy to make breads these days. I generally make bean burritos once a week, and I buy La Banderita brand tortillas. The x-large burrito size tortillas have 220 calories and 7g of fat (vegetable shortening). Corn tortillas are the healthier option. I like to make layered enchilada casserole with refried beans and corn and greens inside layers of corn tortillas with enchilada sauce or green chile sauce. 505 brand sauces are pretty good. https://store.505southwestern.com/sauces.html Mary McDougall's enchilada sauce recipe is also good. https://www.drmcdougall.com/health/educ ... n-Burritos


I think the secret to rolling out the larger thinner tortillas/flatbreads is soft dough and some hand stretching. You can see a couple methods for stretching at these two links.
Lebanese-Style Flatbread https://www.youtube.com/watch?v=DfObqgc0TnQ
Extra Large Tortillas https://www.youtube.com/watch?v=_9Rmy5ofgx8

Here are some different flatbread recipes
Unleavened Flat Bread Yeast Free and Quick https://www.youtube.com/watch?v=ikW3WUHkpUs
Indian soft bread https://www.youtube.com/watch?v=s2GaDM0baG0
Sweet Potato Flatbread (Roti) | Oil-free + Yeast-free https://www.youtube.com/watch?v=WRj0tPEjcBY
Avocado Roti https://www.youtube.com/watch?v=boX_8YUabzE

Some ideas for fat/oil substitutes in flatbread/tortilla: mashed avocado, vegan yogurt, vegan milk, flax egg or chia gel, mashed squash/pumpkin/potato.

Another kind of flatbread that can be made with various grains/dals is dosa. Rather than rolling dough, you make the batter and spread it out thin. Like crepes/pancakes. You can make them large or small, round or square.
brown rice dosa https://www.vegcorner.com/brown-rice-dosa/
wheat/chickpea flour https://www.vahrehvah.com/wheat-flour-attu

One of the best flatbreads I ever made was a yeast bread with white potato in it. I think I adapted it from this recipe https://www.melskitchencafe.com/soft-wrap-bread/ but it was a long time ago, and I don't remember exactly what I did. I might have used yogurt or soy milk for the oil, or maybe just more potato. I don't think I used potato flour/flakes. I'm pretty sure I used cooked potato. When (if?) I ever get unlazy, I want to revisit this recipe. 8)
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Re: Dr. McDougall's Rice & Beans?

Postby Willijan » Tue Feb 06, 2018 3:58 pm

Thanks for all the ideas, AlwaysAgnes.

I'll watch one of the videos and see if it's worth another try. I'm pretty lazy about my cooking these days. Replacing oil/lard with avocado sounds good; I was thinking the other day pureed black olives might work. I don't know if I should take a risk with my health and buy tortillas with oil. However, I definitely wouldn't risk doing that with my husband; he already has a hard enough time keeping away from oil, and I don't want him following that lead from me.

It's amazing how much help a person can get here just from a post.
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Re: Dr. McDougall's Rice & Beans?

Postby fulenn » Thu Mar 08, 2018 4:32 pm

Try getting yourself a tortilla press. I bought mine at a store for under $10. It is easy to make tortillas that way. Here is a link to my webpage where I show the steps to make corn tortillas with a press: http://fulennskitchen.blogspot.com/2014/07/making-blue-corn-tortillas.html

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