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Thread: Vegetarian Primal/Paleo Meals page 2

  1. #11
    zoebird's Avatar
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    I would say that most vegetarians see eggs/milk as the cast-off of the animal that doesn't harm them in the production (per se, depends upon method). My friend lived in rural india for years, where lacto-ovo vegetarianism was widely practiced, but different people (based on their station in life, class, etc) might be vegan or might even consume meat. It just depended.

    When I was vegetarian, I would often make frittata bakes (big ones) which I could eat most of the week, as well as a lot of soups (pre-bone broth, but lots of diverse veggie broths), various salads, etc. I didn't eat a lot of grains/legumes because I didn't care for them.

  2. #12
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    Looks gorgeous.

  3. #13
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    Great thread - more inspiration is always good!

    At the moment I'm favouring simple dishes that can be made super quickly, and are pretty fresh and green.

    - Omlettes with mushrooms, olives, cheese (either feta or Camobere), and parsley (amazing vitamin C source).

    - Cooked spinach with olive oil, salt and crumbled feta cheese.

    - Fresh Mozzarella ball sliced and drizzled with olive oil, salt and basil leaves (served with lots of veggies).

    - Salad of parsley, tomato and avocado (super foods galore).

  4. #14
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    I know i sound repetitive but: the cauliflower crust pizza is so good and does not need to include meat! Just grated cauliflower, egg and herbs for the crust. As a topping i use artichok hearts, fruited onions, tomatoes, raw (goat) cheese and spinach. See for the crust: Cauliflower Crust Pizza | RecipeGirl.com The grated cauli only needs 3 minutes to be done on 400mw.

    - Dipping mushrooms in egg & herbs than bake = a nice filling snack!
    - Mushed tayer leafs & root (arrowleaf elephants' ear) in pepperbells. You can buy tayer in almost every tiny ethnic store or market, its cheap and super good! The root is used as a (carb) staple but the leafs are highly nutricious and include protein in relatively large amount (depending on quality).

  5. #15
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    Oh man, most of these suggestions have been a little depressing, but that cauliflower pizza idea sounds great! I'm going to have to try that out. Mine will be covered in meats and sausages, of course.

  6. #16
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    courgette or 'zucchini' soup:
    - Hack 2 courgettes into small pieces
    - Fill a pan with sprinkle of olive oil and ghee or butter (approx 20 grams), add 2 cups of boiled or hot water
    - Add some bone broth if you are non-vegetarian. if not: dried herbs and leafs, you may want to add more butter
    - Add the courgettes, boil for 10 minutes.
    - Use the blender to make a smooth soup, or just stir firmly.
    - The amount is good for 3 servings, or 2 big servings when not accompanied by a big meal or big salad.
    Last edited by halfbunny; 06-09-2012 at 01:41 AM.

  7. #17
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    Quote Originally Posted by Heinous View Post
    Oh man, most of these suggestions have been a little depressing, but that cauliflower pizza idea sounds great! I'm going to have to try that out. Mine will be covered in meats and sausages, of course.
    Lol. Even though I made the depressing suggestions - I agree with you

    And YUM re. the cauliflower pizza.

  8. #18
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    For lunch we had chips (cut up pre-boiled potatoes cooked in a generous amount of ghee, sprinkled with rock salt).

    We havn't found a good pizza alternative (our one big fault with primal). So we've decided to stir fry up pizza toppings instead and just eat that.

  9. #19
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    Homemade tomato soup. Tomato puree, salt, garlic, onion, and EVOO. Hot sauce in it for me. Delicious, easy and works for primal or vegan.
    I blog :http://raisinggodzillas.blogspot.com/
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    "We have all the food groups- meat and chocolate".

  10. #20
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    I had a great primal and vegetarian serving at a restaurant in Lyon last week: a variant on Salad lyonnaise. Remade it at home:

    - Prepare a simple but big salad with two or three basic green leafy ingredients (+ onion or bacon if non-vegetarian), cut well
    - Mix or grate young goat cheese with egg. Use the proportion 75 grams of cheese: 1 egg, but that is just my preference! You can for sure use 2 eggs on 75 grams, or even 3 eggs if you use old goat cheese (the taste of older goat cheese is more prominent)
    - Put the mixed cheese/egg in several small ovencups or one bowl.
    - Oven on 140-160 celsius for 20 minutes, or 180 if you prefer a crispy outside/ soft inside, like me.
    - Put the hot boll of poached cheese/egg on the salad, which you have sprinkled beforehand with a mix of warm (!) fruit vinegar/ olive oil/ pepper (fresh preferable).

    Its GOOOD!

    Disclaimer: i am not a vegetarian, but prefer not to overindulge on meat for personal reasons. Yet, i don't judge you if you incorporate delicious bacon in this recipe.
    Last edited by halfbunny; 06-16-2012 at 03:26 AM.

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