Strictly Cheese Sandwiches

Cauliflower is lovely in a cheese and cream sauce! Low carb and high protein too. Mmmm...

Doodledog Perhaps sort through this:

www.bbcgoodfood.com/recipes/collection/cauliflower-recipes

If you can abide cheese - good. It seems prevalent.

Doodledog

Sorry if this is off topic, but can anyone suggest a low carb side that is filling and tasty - basically a suitable replacement for potatoes, bread or pasta, please?

I am having another week away on my own, and can eat meat as Mr D is not there, but I'm a bit stumped as to what to have with it, as I'm trying to cut cages as much as possible. I regularly cook lentils and pulses as main meals, but was hoping to have something a bit different 'because I can', as opposed to just adding chicken to a lentil bake, if that makes sense. Ordinarily I would have something like potatoes dauphinoise, garlic bread or macaroni cheese, but obviously they are out. Any suggestions would be welcome if anyone has them.

Celeriac dauphinoise
Fennel dauphinoise

Roasted mixed vegetables: aubergine, red onion, garlic, courgettes, peppers, fennel, celeriac, etc.

I batch cook the roasted veg - it freezes and reheats very well.

Thanks, chums. I love cheese, and am happy to incorporate it where I can. It feels counterintuitive to use it to lose weight though .

Doodledog

Thanks, chums. I love cheese, and am happy to incorporate it where I can. It feels counterintuitive to use it to lose weight though .

If you're trying to lose weight, cut out the lentils. An 80g portion has 82 calories. If you're trying to lose weight, you're probably aiming for 300-400 calories for a main meal.

Doodledog

Thanks, chums. I love cheese, and am happy to incorporate it where I can. It feels counterintuitive to use it to lose weight though .

Try baking rounds of spiced aubergine, tasty side.

Also try grated courgettes, spiced, saute, or as cold salad.

growstuff

Cauliflower is lovely in a cheese and cream sauce! Low carb and high protein too. Mmmm...

There are good ways of making the sauce lower in carbs too, by using cream cheese pureed with cream, milk, whatever you are using instead of a flour roux. At the risk of offending you(!), tofu (2.8g carb, 6.5g protein per 100g) can also be used in the same way, but that may well take you over your carb limit.

Cooked cauliflower can also be pureed as a thickener for sauces.

I'm having aubergine parmigiani tonight - aubergine, tomatoes and cheese (under the grill) - yummy! But that's as my main meal, not as a side. I didn't pay for any of the veg, so it's under my budget.

I agree choughdancer I use cream rather than flour based sauces, but I really dislike the texture of tofu. I have some issues with soy production too, so won't touch it.

I really dislike the texture of tofu.

Once it is pureed into the sauce, it is just a creamy texture. I'm not too keen on it straight, but use it in making sauces, Jamie Oliver's chocolate pots, and to give a curry, that I cook for a local project every week, more protein and a creamier texture. .

choughdancer

^I really dislike the texture of tofu.^

Once it is pureed into the sauce, it is just a creamy texture. I'm not too keen on it straight, but use it in making sauces, Jamie Oliver's chocolate pots, and to give a curry, that I cook for a local project every week, more protein and a creamier texture. .

We don't eat tofu straight out of the box. We use it in 10s of ways, all with spices, marinades, herbs - as one would meat,, in sauces and in desserts. People generally don't eat meat, fish, poultry, jambon, eggs raw, do they?

as one would eat meat, or in

Norah

choughdancer

I really dislike the texture of tofu.

Once it is pureed into the sauce, it is just a creamy texture. I'm not too keen on it straight, but use it in making sauces, Jamie Oliver's chocolate pots, and to give a curry, that I cook for a local project every week, more protein and a creamier texture. .

We don't eat tofu straight out of the box. We use it in 10s of ways, all with spices, marinades, herbs - as one would meat,, in sauces and in desserts. People generally don't eat meat, fish, poultry, jambon, eggs raw, do they?

I definitely want to explore the possibilities Norah!

Recently someone made slices of tofu marinaded in olive oil, soy sauce and paprika, then cooked in the oven and it was delicious! Although I've been vegan for a long time I have never really used it apart from the ways I mentioned, but this really made me want to try other ways of cooking it.

Do you have some suggestions or links to recipes that you recommend Norah?

choughdancer

Norah

choughdancer

I really dislike the texture of tofu.

Once it is pureed into the sauce, it is just a creamy texture. I'm not too keen on it straight, but use it in making sauces, Jamie Oliver's chocolate pots, and to give a curry, that I cook for a local project every week, more protein and a creamier texture. .

We don't eat tofu straight out of the box. We use it in 10s of ways, all with spices, marinades, herbs - as one would meat,, in sauces and in desserts. People generally don't eat meat, fish, poultry, jambon, eggs raw, do they?

I definitely want to explore the possibilities Norah!

Recently someone made slices of tofu marinaded in olive oil, soy sauce and paprika, then cooked in the oven and it was delicious! Although I've been vegan for a long time I have never really used it apart from the ways I mentioned, but this really made me want to try other ways of cooking it.

Do you have some suggestions or links to recipes that you recommend Norah?

I'll pm you recipes using tofu.

choughdancer Do you have some suggestions or links to recipes that you recommend

I transferred some by PM. This is a favoutite and would not transfer. Easy easy easy, cheap, tasty. I'll paste it here.

Sheet-Pan Orange Tofu and Broccoli
BY ZAYNAB ISSA

4 servings

1-14-oz. block extra-firm tofu, drained
3Tbsp. cornstarch, divided
1tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1medium head of broccoli, crown cut into 2"–3" florets, stem peeled, cut into ¾" pieces
Freshly ground pepper
2Tbsp. extra-virgin olive oil
Zest and juice of 1 orange
2scallions, white and pale green and dark green parts separated, thinly sliced
5garlic cloves, finely grated
¼cup low-sodium soy sauce
1Tbsp. plus 1½ tsp. honey (we avoid honey and use sugar)
1Tbsp. unseasoned rice vinegar
1–2tsp. sriracha
2tsp. toasted sesame oil

Steamed jasmine rice and toasted sesame seeds (for serving)

Preparation

Step 1
Preheat oven to 425°. Wrap one 14-oz. block extra-firm tofu, drained, in a few layers of paper towels and place on a rimmed baking sheet. Weigh down with something heavy, such as a cast-iron skillet, and let sit 10 minutes.

Step 2
Unpack and unwrap tofu, then transfer to a medium bowl and tear into 1½"–2" pieces. Add 2 Tbsp. cornstarch and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss to coat. Transfer tofu to a large rimmed baking sheet and push to one side. Add 1 medium head of broccoli, crown cut into 2"–3" florets, stem peeled, cut into ¾" pieces, to other side; season with salt and freshly ground pepper. Drizzle 2 Tbsp. extra-virgin olive oil over broccoli and tofu and toss to coat. Roast until broccoli is charred in spots and tofu is pale golden, 30–35 minutes.

Step 3
Heat broiler. Broil broccoli and tofu until tofu is slightly darkened, about 3 minutes.

Step 4
Meanwhile, whisk remaining 1 Tbsp. cornstarch and ¼ cup water in a small saucepan until cornstarch is dissolved. Add zest and juice of 1 orange, 2 scallions, white and pale green parts thinly sliced, 5 garlic cloves, finely grated, ¼ cup low-sodium soy sauce, 1 Tbsp. plus 1½ tsp. honey, 1 Tbsp. unseasoned rice vinegar, and 1–2 tsp. sriracha, depending on your heat preference, and whisk to combine. Place saucepan over medium-high heat and cook, whisking constantly, until glaze is bubbling around edges and thick and glossy, about 3 minutes. Remove from heat and stir in 2 tsp. toasted sesame oil.

Step 5
Pour glaze over broccoli and tofu; toss to coat. Serve over steamed jasmine rice, topped with thinly sliced dark green parts of 2 scallions and toasted sesame seeds.

Norah I'm now guessing that you are American. The clues - kosher salt, scallions and broiler. I often watch the Barefoot Contessa and she mentions those items quite often.

Sorry folks, we have gone off topic but it's still interesting and perhaps more enlightening?

Dinahmo

Norah I'm now guessing that you are American. The clues - kosher salt, scallions and broiler. I often watch the Barefoot Contessa and she mentions those items quite often.

Sorry folks, we have gone off topic but it's still interesting and perhaps more enlightening?

I pay, on-line, American Bon Appetit. Fantastic easy recipes.

I also pay for American NYTimes. World news at it's finest, imo.

Brilliant thank you Norah!

To everyone, I apologise for helping to take this discussion off topic.

choughdancer

Brilliant thank you Norah!

To everyone, I apologise for helping to take this discussion off topic.

You're welcome.

Most threads wander, nature of the beast.

IF anyone learns anything from any thread - great!

I read an article in NYTimes this morning explaining how/why PepsiCo raised prices 16% in the first quarter - fascinating. Seems to me this food corporation may be doing well, selling less than necessary food.

Partial quote: "PepsiCo Inc (PEP.O) raised its annual forecasts on Tuesday after price hikes undertaken to offset higher costs and steady demand helped the soda and snack giant beat first-quarter results.

The results pointed to a resilient consumer and followed similar quarterly performances by rival Coca-Cola (KO.N) and Nestle (NESN.S). PepsiCo's shares rose 2% in early trading. Average prices jumped 16% in the first quarter, PepsiCo said, while organic volume slipped 2%."

PepsiCo make various soft drinks, snacks, crisps, Quaker oats.

They are "evolving our portfolio to be better for both planet and people. We recently announced a new ambition that by 2025, half of our snacks sales will come from products that do not classify as high in fat, salt or sugar or from products sold in portions of 100 calories or less."

Yes, Pepsico make lots of foods manufactured from Ultra Processed ingredients, take the fat out, add lots of sweeteners and lots of modified corn products and the 100 names for Palm oil and you will do as much damage to people's health and accelerate obesity as if you sat in the street feeding people butter icing all day (made with real sugar, butter and nothing else.

M0nica

Yes, Pepsico make lots of foods manufactured from Ultra Processed ingredients, take the fat out, add lots of sweeteners and lots of modified corn products and the 100 names for Palm oil and you will do as much damage to people's health and accelerate obesity as if you sat in the street feeding people butter icing all day (made with real sugar, butter and nothing else.

I agree. I looked at the list of Pepsico snacks. The population would survive just fine without ever consuming a Pepsico snack and would be a lot healthier.

The "food" they produce is some mix of ultra-processed chemicals. The proportions are tweaked to meet various regulatory guidelines and then marketed as "healthy".

Yes, prices up, profits ok, selling less that necessary products.

Funny old world.

that than

A cheese sandwich, especially with some salad or accompanied by a piece of fruit would be far more nutritious, but sadly more expensive.

We don't purchase snacks, however I read PepsiCo do £1 price-marked packs - Cheetos Footballs / Funyuns Onion Flavour Rings.

Somebody must buy these expensive crisps.