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Old 08-12-2018, 11:11 AM   #1
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Vegetarian Camp Cooking

First, the disclaimer... I am not a vegetarian on philosophical grounds, but recently "converted' because my doctor threatened to disown me, if I don't cut waaaay back on animal proteins ! (On my last blood work, the triglyceride number just said " !!!! " ) *

I suspect he actually wants me to go full Vegan, but I don't have the moral stamina to make that commitment. I am, however, going to give it an honest attempt, with maybe a little cheating here and there. I suspect that even a modest compromise will be better than before!

So, I've cut out a lot of dairy ( almond milk, instead of cow), little to no red meat and - worst of all! - I've cut out my regular bacon-and-eggs breakfast.

The problem is that.. well, not to be rude, but the available substitutes are boring! I have rapidly come to the conclusion that, for any off-the-shelf "meat substitute" products, the cardboard wrapper tastes better. And there are only so many things that you can do with beans (and keep your friends..:-)

Thus, my question... for those who may have been non-carnivores for longer than I have: Do you have any good, tasty recipes that you like to cook while camping? Or even pre-cook and re-heat?

Thanks for any ideas.



* (Doctor: I want you to give up sex, drinking, smoking and rich food.
Patient: Will I live longer?
Doctor: No, but it will seem longer...)
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Old 08-12-2018, 11:37 AM   #2
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Can you eat chicken? Because of my gout I can't eat steak or red meat anymore and venison has become a delicacy rather than a staple. Lot of good recipes for boneless skinless thighs if you can eat em.
I have also had to learn it's all about consumption by having the will power to say no more no matter how good it taste.
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Old 08-12-2018, 12:06 PM   #3
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Find a new doctor?
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Old 08-12-2018, 12:15 PM   #4
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Chicken, fish, ground turkey, and turkey bacon are our primary sources of meat protein. We tried the vegetarian route several years ago, but my lower tract began objecting to the abundance of vegetable fiber and I had to add meat.

DW went to a MD that is a lipid specialist. He and a non-routine blood test can differentiate the LDL cholesterol that is inherited from what you eat. Most of her LDL cholesterol was inherited.

BTW, your doc has probably cautioned you that high triglycerides can be the result of eating lots of carbs - white sugar, bread, chips, etc. - so don't eat a lot of those while you are dropping your red meat intake.
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Old 08-12-2018, 01:18 PM   #5
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DW and I both got a wakeup call from our doctor about two months ago. We cut out sugar, and way way back on carbs and red meat, and have each lost ~20lbs since then. We eat lots of chicken, pork and fish, and lots of vegetables. The first week was especially tough on DW because she was a chocaholic, but since then she is doing extremely well. The diet change has also "cured" her IBS/Colitis.

One of the things we've found that we really like is "spaghetti'd" squash. Believe it or not, it tastes just like pasta and we treat it the same way.

It's a lifestyle change, but one that's worth it in the long run, especially as we both feel so much better.
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Old 08-12-2018, 01:30 PM   #6
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Quote:
Originally Posted by robkelly View Post
DW and I both got a wakeup call from our doctor about two months ago. We cut out sugar, and way way back on carbs and red meat, and have each lost ~20lbs since then. We eat lots of chicken, pork and fish, and lots of vegetables. The first week was especially tough on DW because she was a chocaholic, but since then she is doing extremely well. The diet change has also "cured" her IBS/Colitis.

One of the things we've found that we really like is "spaghetti'd" squash. Believe it or not, it tastes just like pasta and we treat it the same way.

It's a lifestyle change, but one that's worth it in the long run, especially as we both feel so much better.
Got a "wakeup call" from the gut. Lots 35 pounds in 12 months. BMI 21.5. Back down to "high school weight".
Only over the last 8 weeks have given up all meat trying an elimination diet to figure out which foods trigger symptoms.
Still hiking and biking up to 50 miles/week.
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Old 08-12-2018, 10:05 PM   #7
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Having been raised a vegetarian till the ripe old age of 16, when, after getting my drivers license I was able to immediately take myself to the drive-thru for a double-burger, I would in principal agree that many of the alternatives are lacking in flavor. I've been fighting the cholesterol thing for many years - tried very hard to get it under control without medication - completely cut out red meat and reduced dairy as much as possible, increased regular exercise, etc. Never could get it in the "normal" range so finally relented and went on a low dose of a statin. Since then I've worked at balance and moderation which does include occasional red meats, 2% instead of whole milk, etc.

Part of the problem with the alternatives is we have an expectation that they will have the same texture and flavor as what we are wanting them to replace. I've found a few items that I continue to use with regularity, though my approach is to incorporate them into my daily diet and use camping as my occasional indulgence of the real thing. After all, one of the big reasons we pack up the camper and head out is for a change of pace and to relax and enjoy ourselves.

For breakfasts I enjoy a few Morningstar Farms items - Bacon strips, original sausage patties and sausage links. I have tried, and really don't like, the maple-flavored sausage patties. I also used Egg Beaters as a substitute for eggs for quite a while but have since gone back to real eggs, though I limit them to just a couple times a week. One odd note - one of my cats goes absolutely crazy for the bacon strips - and she knows what the box looks like and won't bother if it's the sausage packages. They ain't the real thing, but apparently they are good.....

I like the Grillers Original Burgers - most of the other varieties not so much. I also like the Grillers Crumbles for making a home-made red "meat" sauce for spaghetti or in lasagne.

A more recent addition is a number of items from Gardein that seem to work well - mainly the Teriyaki chick'n strips, fishless filets and the beefless tips.

I wish you well in your efforts - these kinds of lifestyle changes are hard - that I know for sure. I back-slide on the Mountain Dew after having kicked it for a couple of years....
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Old 08-13-2018, 02:34 AM   #8
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This is a really great thread. Thanks for posting it.

My wife and I both had the same conversation with our family Dr. just before we left for vacation and are going to be trying to get back on the healthy eating bandwagon as soon as we get home.

What is frustrating to me is that we both know what we need to do, it's just having the will to do it that is holding us back. 25 years ago, we were both competitive athletes. My wife was a runner and I did powerlifting comptitions all over the east coast. My wife was around 110# and solid as a rock and I was 215# and very fit. Now I'm pushing 250# and the wife, we'll let's just say she is closer to 200 than I am. I still lift 4-5 days a week and can still bench press a small car. But my cardio conditioning is poor. My wife just started working out again a little this summer, but isn't consistent at all yet. We truly could stand to loose a good 35-40 pounds each, especially at our age.

Anyway, it's nice to know that we are not the only ones looking to eat healthier.
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Old 08-13-2018, 06:35 AM   #9
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I just finished cooking a pound of bacon for the meals this week. I love it and a slice of it makes up for the lower portions of red meat. All my blood work is great excepting the BMI.
The only diet I was ever successful at was quality over quantity. I started weight lifting to get in shape and that has helped some. Besides the ladies at Golds Gym make it a pleasant experience.
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Old 08-13-2018, 07:12 PM   #10
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Lots of great encouragement posted, but you asked for recipes too. I'm in the same condition as you and this is one that I find tasty and good for replacing ground beef:

INGREDIENTS
1 Cup TVP
⅚ Cups Vegetable broth or stock
2 Teaspoons Vegan Worcestershire sauce
1 Tablespoon Liquid smoke (hickory or mesquite)
1 Teaspoon Cumin
1 Teaspoon Garlic powder
1½ Tablespoons Bragg's liquid aminos
2 Pinches Ground pepper

Put TVP and broth in a bowl and stir.
Add remaining ingredients and then stir well. Let sit for 5 - 15 minutes then fluff with fork.
Feel free to change the amounts to suit your taste, but beware of adding too much liquid smoke or Bragg's liquid aminos. A little goes a long way.

Works great in chili, tomato based soups, burritos and tacos. Keep refrigerated for quick, easy meals. Eat healthy and be happy!

Daniel
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