Dr. McDougall's Online Discussion Board

Posted: **Sun Aug 09, 2015 10:33 am**

The spread looks tasty, something my husband would probably love. It certainly looks to be well within Dr McDougall' s guidelines.

Posted: **Sun Aug 09, 2015 2:40 pm**

Neko wrote:
VeggieSue wrote:
List the ingredients of the spread, please. That'll help no matter what it's called.

-chili (Piri Piri)
-red bell pepper
-tomatoes
-dried tomatoes
-leek
-spices: cayenne, chili flakes, garlic

Wow! That sounds really good! Now I'm jealous!

Posted: **Mon Aug 17, 2015 10:09 pm**

Thanks for all these quick and easy recipes. I just started doing vegan starch solution and need all the easy recipes I can get. I dont have many but will share what I have so far.

Polenta with black beans

1/4 cup quick corn grits
1 cup water
Salt to taste
Place in small microwaveable dish deep enough that won't bubble over

Microwave on high for 4 minutes, refrigerate overnight

Open can of black beans and put some black beans on top of polenta.
I like it cold in the hot summertime, but can pop into the microwave and heat.

I used a can of TraderJoe's cuban black beans.

Posted: **Mon Aug 17, 2015 10:33 pm**

Hawaiian Potato Bean Salad

Since I was using leftovers, don't have specific measurements.

1) Unthawed frozen pinneapple tidbits (used trader joe's)
2) Unthawed frozen red, yellow and green bell peppers (used trader joe's)
3) Left over cold baked potato cut in chunks
4) Left over or canned pinto beans (black beans would be good too I bet)

I added some Sriracha sauce to taste (to give it some zing).

Throw in a bowl and toss

Served cold. Was over 100 degrees here at the time.

Very pretty and colorful, and I liked it way better than the greasy hawaiian, spam and pinneapple burger they offer at a stand near the lake here. It more than satisfied THAT particular craving for me.

Posted: **Thu Aug 20, 2015 9:23 am**

Just had this for breakfast using leftovers and it tasted yummy.
Had a nice sweet and salty balance.
I don't salt my beans when I cook them, but salsa had salt in it.

1) baked corn tortilla (package says baked tostada)
2) spread 1/2 cup black beans on top of tortilla
3) spoon salsa on top to taste
3) top with cut up pieces of papaya

I bet this would make nice soft tacos too using regular corn tortillas.

Posted: **Mon Sep 12, 2016 6:24 am**

I recently watched a VSH video presentation called "Confessions Of A Low Class Vegan", by Dr. Karl Seff.
https://m.youtube.com/watch?v=-fUHpCASq8M

This was both entertaining and of interest to anyone interested in delicious but simple vegan meals. I tried one last night, as presented by Dr. Karl a simple 3 ingredient dish, but then I added my own embellishment for a great dinner.

The basic recipe is for quick curried veggies.

Veggies, cut up and steamed
1 tsp Curry paste
A splash of coconut milk mixed with the paste

Pour over veggies, toss, eat, simple

But then I mixed the veggie mixture with a cup of cooked brown rice and tossed on a couple of handfuls of mixed greens, covered and microwaved until the greens were well wilted. Tossed it all together and ate. Delicious!

Posted: **Mon Sep 12, 2016 1:21 pm**

Lately wilted greens over my basic rice and veg has become my lunch staple.
I'm going to try the quick curry. Coconut milk + curry is divine.

Posted: **Thu Oct 27, 2016 11:15 am**

Hi,

this is not a fully McD compliant recipe but maybe someone can make suggestions as
to what to replace with what.

I cut in small pieces
carrot
onion
organic green mix (spinach, chard, kale, arugula)
and add
sprouted mung beans
sunflower seeds
homemade sauerkraut

and lastly I add a can of sardines in olive oil. Main reason is that sardines have a very healthy balance of omega 3 to omega 6 fatty acids and because sardines are at the bottom of the food chain, so should not have as many pollutants as fish higher up the food chain. Also, that is where I get my vitamin B12 from!!!

Then I eat this with toasted whole grain bread with Miso spread on it.

So I guess the question is with what could I replace the sardines? Maybe avocado. Will try this.

Richard

Posted: **Thu Oct 27, 2016 11:35 am**

ricmeu61 wrote:Hi,

this is not a fully McD compliant recipe but maybe someone can make suggestions as
to what to replace with what.

I cut in small pieces
carrot
onion
organic green mix (spinach, chard, kale, arugula)
and add
sprouted mung beans
sunflower seeds
homemade sauerkraut

and lastly I add a can of sardines in olive oil. Main reason is that sardines have a very healthy balance of omega 3 to omega 6 fatty acids and because sardines are at the bottom of the food chain, so should not have as many pollutants as fish higher up the food chain. Also, that is where I get my vitamin B12 from!!!

Then I eat this with toasted whole grain bread with Miso spread on it.

So I guess the question is with what could I replace the sardines? Maybe avocado. Will try this.

Richard

I have just learned to make sauerkraut.. from Juicer John. I would just add brown rice. The brown rice is going to create the satiety or you can roast some potatoes. Beans are good to.. some black or white. The fat/oil is the hardest addiction. It is like a drunk trying to drink him/herself sober. As Dr. McDougall shares the fat you eat is the fat you where. After awhile when knowing the consequences the desire is replaced to something that makes you healthier. Keep questioning and searching.. the members are like a family that are like minded and so willing/happy to let you know what works for them.

Aloha, patty

Posted: **Mon Dec 05, 2016 7:40 am**

I like to roast a lot of my vegetables. A very rich and tasty gravy is: roast a few small potatoes, two onions, cut in large rings, a few carrots, and a head of garlic at 400 degrees for about 45 minutes. You want them to caramelize a bit for extra flavor. Use your food processor or powerful blender to puree all of these vegetables with about one cup or so of your favorite vegetable broth. Voila! You have a very rich, full bodied and satisfying gravy! Add more veg broth and you have a very satisfying soup. You can of course use any vegetables that you like.

Posted: **Wed Feb 22, 2017 12:16 pm**

Clary wrote:I have these few saved from the old board. I wish I had saved them all as they were posted. --just thought they would always be available.

Someone good at searching could probably find all of Jan Tz's 3-ingredient recipes from the old board. The "subject line" for most of them included the words "3-ingredient recipe".

Or MAYBE JAN TZ kept a collection of her 3-ingredient recipes??? --and will share them with us.
_______________________________
Jan Tz (208.42.73.142)
Subject: New 3-Ingredient Recipe for You
Date: December 28, 2002 at 3:28 pm PST

This is a variation of the Barley-Mushroom Bake that many of you requested. It has only 3 ingredients (not counting water and pan spray), and is very meaty and satisfying.

BARLEY-MUSHROOM BAKE
3/4 cup quick barley
1 (8 oz.) box fresh mushrooms, whole, cleaned
1 envelope Lipton Recipe Secrets, any fat-free flavor (check the boxes)

Put all the ingredients in a casserole dish. Stir in 2 cups boiling water. Stir to mix. Cover and bake at 325 F. for 45 min. Uncover and bake another 15 min. Stir lightly before serving.
-----------------------------------------------------------------------------------------

--------------------------------------------------------------------------------------------
Jan Tz
CRANBERRY-SAUCED CHICKPEAS

2 cans chickpeas, drained and rinsed
1 can whole-berry cranberry sauce
dash powdered cloves

Preheat oven to 300 F. Put the chickpeas in a casserole dish. Put the cranberry sauce on top. Sprinkle lightly with cloves. Bake uncovered for about 30 min.
---------------------------------------------------------------------
From: Angela in VA

Subject: Artichoke Soup---a 3-ingredient recipe
Date: September 25, 2003 at 2:46 pm PST

Artichoke Soup

2 medium-sized red potatoes, peeled
2 can artichoke hearts
1 quart vegetable broth
juice of 1/2 to 1 lemon, to your taste
salt and pepper to taste

Boil potatoes until tender. Puree artichoke hearts with their liquid. Add cooked potatoes to blender or food processor and puree again.

Pour pureed artichokes and potatoes into saucepan. Add veggie broth and stir. Heat till boiling. Remove from heat. Add lemon juice, salt and pepper to taste.
-------------------------------------------------------
From: Jan Tz (208.42.73.136)
Subject: 3-Ingredient Recipe: Easy Meaty Spaghetti Sauce

Date: January 23, 2003 at 4:27 pm PST

Mix in a small saucepan:
1 can (15 ounces) diced tomatoes, with juice
1 can (8 ounces) tomato sauce
1 original Boca Burger, nuked to thaw, then cut or crumbled

Season to taste with whatever you like, basil, Italian seasoning, garlic or onion powders, etc. Simmer over very low heat for about 30 minutes or so, stirring often.
-----------------
Garlic Bread
Sliced French or Italian bread
fat free Italian salad dressing

Brush or spread bread with dressing. Add a little minced garlic or garlic powder if you like. Broil until the crust is crispy. Careful not to let it burn!
--------------------------------------------

For the Garlic bread doesn't the Italian dressing have oil? I know Esselstyn says no oil, well at least for heart patients like me

Posted: **Thu Feb 23, 2017 3:03 am**

guitarplayer007 wrote:For the Garlic bread doesn't the Italian dressing have oil?

Read labels! There are a few brands of salad dressing out there that don't contain any oils, including the major brands found in regular chain grocery stores.

You can also find a recipe on-line to make your own without oil, using things like aquafaba (garbanzo bean liquid), cornstarch, or other thickeners.

Posted: **Fri Jul 07, 2017 10:56 pm**

I did a breakfast frying frozen hash browns .
I added green onions and put half a can of red kidney beans on top.
Did it all in one fry pan in 15 minutes.

Posted: **Tue Aug 29, 2017 6:45 pm**

I like "for a anytime" dish - two ingredients: diced Japanese or regular sweet potatoes in bowl with regular soy milk. The whole complex starch would be better than any boxed cereal. To me this is really good...

Posted: **Mon Nov 20, 2017 8:42 am**

Chipotle Cashewcream

This is a fantastic sauce or dressing for anything in the realm of Mexican food.

1 Tub Forager brand Cashewgurt
1 small tin chipotle peppers en adobo (drained, squeeze the peppers, rinse to rid excess salt)
1T raw honey
1 bunch cilantro

Place all ingredients in blender or food processor and blend until all ingredients are well-blended. Store in glass container (quart-sized mason jars are perfect size for resulting mix). Use within 2 weeks. Note: does NOT freeze well.

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