Scotties Toy Box

November 3, 2018

meatless sausage ??? Help

Yesterday Ron and I went to the grocery store that is about a mile or two down the road, it is our favorite.  However it has a crappy small vegetarian section.  We picked up a few things to try.  

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Well this morning we tried the veggie breakfast sausages.   Taste wise they were OK, smelt good, but the texture was awful.   Maybe I  did not cook them enough but I followed the instructions.  I baked them for 14 minutes.  Next time I will fry the crap out of them.  They were soft and sort of mushy.  I threw most of mine in the trash.  Ron agreed with me they tasted OK but had to fix the soft mushiness of them.  

Ron used some of the beefless ground in the spanish rice he made last night.  We are adding rice to our diet several times a week.  It was OK, I am not a fan of spanish rice but I did not find anything awful about it.  I did not even know he had put some in there until he told me. 

Ron tried the chicken patties the other day.  He said they were OK.  They did smell good.  Ron wants to make taco mix out of tofu and the meatless ground burger stuff.   I am hoping the seasoning mix will  make it OK, I hate to buy stuff to eat and then have to throw it out.  

I admit it is hard to walk past the long meat counter and displays full of easy to find and get products that I know taste good to me.  But Ron And I talked about it.   We both feel meat is not the same as it was when we were growing up.   We don’t feel it is a safe nor as good for us as it use to be.   We feel that in fact it may be bad for us to continue to eat such amounts of meat.   That said we did buy a large ham that was on sale, as ham is one of my favorites.  

So if anyone has some ideas, let me know.  Brands or items to try.  I am going to make a chili tomorrow for the first time without meat.  Should be OK, I will use beans to give it texture and substance.   Hugs

37 Comments »

  1. I’m gonna have to order me up some of those steaks you sent me last year. I salivate just from the memory of eating them.

    Liked by 1 person

    Comment by inspiredbythedivine1 — November 3, 2018 @ 13:03

    • Peace be with you. 😃😄😁😺🙀 Don’t get me wrong, a great steak is a wonder. I have lived my life eating lots of meat and liking it. I ate and still do prefer meals that have a starch ( patotoes, pastas, ) gravy , meat, and a vegetable. I think for us with Ron struggling to keep his weight to under 250, and me trying to keep under 200 we have to adjust or diet a bit. Be well my grand friend. Hugs

      Like

      Comment by Scottie — November 3, 2018 @ 13:40

  2. Excellent!
    Don’t fret about chucking stuff out. It is a learning process. Vegetarian fake meat is sometimes an acquired taste.
    Never seen this brand here. We have a brand called Frys’. It makes me laugh when I buy them as the owner’s first name is Wally! I kid you not.

    https://www.fryfamilyfood.com/

    The mince was a tough one for me to get used to as Spaghetti Bolognaise was once my favorite meal.
    I eventually found something palatable.
    Remember, one doesn’t have to eat meat substitutes. There are hundreds of vegetarian recipes out there.

    All said and done, good for you and Ron.

    Made me smile hugely.

    (A million Cows and Chickens are nodding in agreement!) Pigs are looking on in hope.

    Liked by 1 person

    Comment by Arkenaten — November 3, 2018 @ 13:11

    • Thanks for the suggestions. I think the pigs will be happy soon. When you add it all up, the cost to the environment, the idea of slave animals bred simply to be killed and eaten, the health aspects of it, the fact meat products are going up greatly in price, it simply makes sense to limit or cut it out of our diet. And to tell the truth I don’t feel it is a hardship really. Ron has long cut back on meats and I find I don’t desire beef like I use to. I really like pasta. I eat pasta four or five times a week. For me the trick is going to be finding how to make sauces without a meat base. I also like potatoes in different forms with gravy. So I could really do with otu the meat and not feel the meal was lacking.

      I told Ron the story you tell of looking in the eyes of your dog and realizing you couldn’t eat her, so why are other animals different. Ron agreed with you remarking he couldn’t ever eat a dog or cat. I reminded him people in other parts of the world do and have no problem with it. I think that made a huge impact on him.
      Hugs

      Like

      Comment by Scottie — November 3, 2018 @ 13:21

      • Agreed. The cry that people canpt live without meat is baseless.
        My wife makes a pasta sauce for me using finely chopped veggies and lots of mushrooms with some home grown chilli to spice it up.

        Experimenting is half the fun.
        Have to go … Football is about to kick off. Catch you later.

        Liked by 1 person

        Comment by Arkenaten — November 3, 2018 @ 13:24

  3. I discovered Impossible Meat at a upper east side burger restaurant in June this year. If you check out the product on the net their website will show who carries the product near you. I have not had a better veg based meat substitute ever.

    Liked by 1 person

    Comment by nationofnope — November 3, 2018 @ 13:51

    • Thank you, I will look them up. We do enjoy having hamburgers so we will need a good substitute. Hugs

      Like

      Comment by Scottie — November 3, 2018 @ 13:59

  4. Apparently ‘ clean meat ‘ maybe just around the corner. Chicken grown from stem cells already in production by Memphis Meats.

    Liked by 1 person

    Comment by kersten — November 3, 2018 @ 14:22

    • Yes it is possible and I support it. To end world hunger and still save the planet from what meat production is doing is worth a bit of sacrifice on us meat lovers part, and squeamishness on the part of others. Hugs

      Like

      Comment by Scottie — November 3, 2018 @ 15:45

  5. Buy an Indian vegetarian recipe.

    Liked by 2 people

    Comment by renxkyoko — November 3, 2018 @ 15:40

    • I mean, recipe book.

      Liked by 1 person

      Comment by renxkyoko — November 3, 2018 @ 15:40

    • That is an idea, we have a lot of recipe books we never use, but now Ron wants to buy new ones. I agree. Hugs

      Like

      Comment by Scottie — November 3, 2018 @ 16:11

  6. The pix of Morningstar Farms products brought back memories for me. My first Xwife was a dedicated vegetarian. She was a literal hippie during the 1960s (she was a bit older than me), had followed an Indian (veggo) guru ardently enough (before I met her) to go to India several times to sit at his feet, had a strong moral objection to killing animals… (Cruelty to husbands was OK by her, though.) We ate a LOT of fake meat products when we were together in the late 1980s-early ’90s. These products go way back, so they must be doing something right to stay on the shelves that long.

    The Grillers made an acceptable burger substitute when placed on a bun with lettuce, tomato and cheese. Grill ’em first to get some crunchy char on the outside. Also acceptable when chopped up, grilled and put on top of stuff, such as on mashed potatoes covered with cheese to make shepherd’s pie. The chicken burgers are also passable when disguised in a bun. You gotta sizzle the little sausages in butter or oil to bring up the (fakey) flavour. Face it, much of the taste of a real snag (Aussie slang for sausage) comes from the nitrites and other chemicals that are put in them, so vegausages are no different. If you look at the ingredients, you’ll see that these things are NOT health food. I liked the sausages cut into rounds and put on top of pizzas.

    There are other pseudo-meat offerings out there, mostly soy-based. If you keep on this path, you’ll find them. I liked one in tins called Fri-Chik, which was like mushy chicken nuggets in gelee sauce. Have you tried seitan, which is firm in texture, so you can stir-fry it in place of beef? The texture is right, but the taste is odd, kinda like chewing on soy sauce-flavoured animal protein of uncertain provenance. You gotta ask yourself, though, are you just trying to recreate a mock carnivorous lifestyle? Why not do away with the notion of “meat” in your diet overall? The suggestion of Indian recipes is a good one; ditto for many Middle Eastern and Italian dishes, as a way of getting taste without killing. My solution when married to that X was to throw cheese on everything. Yay cheese! (Which also involves animal cruelty, if you read vegan propaganda about how cows are kept in a state of permanent artificial pregnancy; their calves are ripped away and turned into veal, etc.) I rarely buy meat for my home cooking because I still feel guilt about it — ideological hangover from that wife. And I’m a great improvisational cook. If there are four things in the fridge, I can make a three-course meal out of them, in part because I have dozens of spices, seasoning mixes, bottled sauces, etc.

    I call myself a “scavengetarian” because I’m good at scavenging meat from excess plates of food at various hospitals where I work. If they have not been touched by the patients, the food is clean. If I don’t nick it, those poor animals will have died for nothing. Hospital food is crap, yeah, because it’s mushy and bland so as not to upset people who are feeling like crap and whose taste buds are often hypersensitive. But meat is meat, so I swipe that from the ward kitchens when I can. In the fridge right now is a mixture of pork (that started off as roasted and sliced on plates under applesauce) that I shredded and sauteed with onions that I caramelised, and chopped-up sundried tomatoes. Deglazed the pan with some apple juice and squirted barbeque sauce over it to finish cooking. A big mess of this, enough for four or five meals, cost me maybe 50⍧ Australian (equivalent to 40⍧ US) for the onion, sundrieds and other flavourings. Great on toasted rolls, top-browned under the broiler with a layer of mozzarella. I put wads of this pork/onion stuff on Lebanese pizzas (have you heard of these, which use large pita breads for crusts?) I just got finished with a batch of Thai jungle curry (the hot red sauce, not the milder green curry that you use with coconut milk) that employed sliced (fatty) lamb cooked in with chunked-up carrots, potatoes and strips of dried seasoned coconut. The meat was minimal in comparison to the other ingredients, because the ward only had three leftover trays of that stuff.

    If you’re going to keep going down the veggo road, think of meat (or its simulacra) as flavouring items, not the main focus of a dish. There’s SO much great food in world cuisine that doesn’t need it. Hooray for beans and spices! And when all else fails, add cheese…

    Liked by 1 person

    Comment by Bukko Boomeranger — November 3, 2018 @ 17:12

    • Wow you put a lot of different thoughts in to your comment. First I worked 12 hour shifts in an ICU of a major hospital so I know about patient food tray’s. Often we would have trays sent up for staff who couldn’t leave the floor. Lucky for us I guess our system had great food for both patients and the general food courts.

      Seasoning is going to be a good part of our journey but also we need to have the texture of foods we are use to. We do use more meatless menu items during the week, but the fact is we grew up and into old age with meat. We are simply use to how it tastes and how it feels. Going without meat for a few meals is OK, but for those meals we expect meat we need a substitute that is reasonably attractive or we won’t stick with it.

      I think the main thing to remember we are older people who have had meat as a major part of our diet for 50 to 60 plus years. Now we want to decrease the meat part. However as diabetics we have t be careful of we introduced into our diet to take the place of meat.

      It really comes down to how important meat is to our enjoyment. That is fading fast. Ron has asked me repeatedly for the last six months if I want to go out and get prime rib, chicken buffalo wings, or steak at local places. The truth is while the steak still intrest me, I prefer to eat wings at home and I simply do not care if meat is in my diet. I don’t crave it like I use to.

      Thanks for your comment and warm hugs

      Like

      Comment by Scottie — November 3, 2018 @ 17:40

  7. I get Morningstar Farms items regularly. Other brands which are good are Yves (vegetarian hot dogs and suchlike) and Tofurkey (tofu-based sliced “meat”). Tofurkey is local in Oregon and may not be all over the country. Amy’s does frozen meals which are quite good, but pretty expensive.

    Vegetarian meat substitutes never taste exactly like real corpse parts; and they are, as Arkenaten says, an acquired taste for many. I haven’t eaten meat in so long that I probably couldn’t stand the taste of the real thing now. The sausage links certainly shouldn’t be mushy, but I microwave everything, so I can’t offer any cooking tips. If you cook, you have a lot of options once you learn them. I second Renxkyoko’s suggestion. Indian and Southeast Asian food is tasty, healthy, and has a lot of non-meat options.

    It’s a worthy effort. Not only is meat unhealthy in large quantities, but the meat industry is hideously cruel, a massively inefficient use of agricultural land, and a surprisingly large contributor to global warming.

    Liked by 1 person

    Comment by Infidel753 — November 3, 2018 @ 18:36

    • Thank you. I agree. The transition will be fits and starts but both Ron and I agree we need to do it. I hope our taste buds will agree. Thanks again, hugs

      Like

      Comment by Scottie — November 3, 2018 @ 18:43

      • Another thing to watch out for is that prepared vegetarian foods are often high in sodium, because manufacturers think people will only accept them if they have intense flavoring. If you or Ron have issues with high blood pressure, that could be a problem. It’s not true in all cases, but I’ve learned to check the sodium content on packages. Of course, a high-meat diet is bad for blood pressure too.

        Liked by 1 person

        Comment by Infidel753 — November 3, 2018 @ 21:37

  8. If you have an Aldi nearby their veggie burgers are good. Lots of varieties and any black bean one has good flavor and Aldi has some with quinoa that make them crunchy on the outside and ones with kale. I used some crumbles in a Mexican mix of rice and beans and cheese, onions and it was good.

    Liked by 1 person

    Comment by maryplumbago — November 3, 2018 @ 19:39

    • Thank you Mary, I love all the suggestions, I did not realize so many of my viewers were vegetarians. We do have an aldi , it just opened up a few months ago. Ron likes it. Ron likes to hit like four or five food stores when he shops. He saves a lot of money. I can’t walk that many so he goes out to the others then comes home and I go with him to the big Publix just down the street. Hugs

      Liked by 1 person

      Comment by Scottie — November 4, 2018 @ 04:47

  9. If you like pumpkin (I love it) this is pretty damn good.

    Ingredients you’ll need

    12 ounces fettuccine pasta
    1/4 cup + 1 tablespoon butter, divided
    1 cup heavy cream
    3/4 cup canned pumpkin puree
    1/2 cup parmesan cheese, plus more for serving
    1 teaspoon salt, or to taste
    1/2 teaspoon ground black pepper, or to taste
    1/4 teaspoon freshly grated nutmeg
    1/2 cup pine nuts
    1/4 cup fresh sage leaves

    Preperation directions:

    Cook fettuccine according to package instructions until al dente. Strain pasta, reserving 1 cup pasta water.
    While pasta is cooking, melt 1/4 cup butter in large skillet over medium high heat. Add cream and pumpkin puree and whisk until smooth.
    Add parmesan cheese, salt, pepper and nutmeg and stir until combined.
    Add drained pasta and toss in sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until smooth; keep warm over low heat while making the topping.
    Add pine nuts to a dry skillet and toast over medium heat 2-3 minutes or until nuts are lightly golden brown, stirring often. Remove pine nuts from pan and set aside.
    Melt butter in pan. Add sage leaves and fry 1-2 minutes until crispy. Transfer to a paper towel to drain.
    Serve pasta topped with toasted pine nuts, sage leaves and additional parmesan cheese.

    Liked by 1 person

    Comment by Michelle Styles — November 6, 2018 @ 16:34

    • Thank you. I printed this for Ron. Will let you know if we try it. Be happy. Hugs

      Like

      Comment by Scottie — November 6, 2018 @ 16:42

      • I happen to love pumpkin. It’s alfredo with a twist of pumpkin. It’s real healthy too. All the pumpkin, cheese, pasta and nuts make it a balanced diet. the apple tarts are way good. 🙂

        Liked by 1 person

        Comment by Michelle Styles — November 6, 2018 @ 16:44

        • This is going to be more of a lifestyle change than I first realized. Yet as long as we can find things that we enjoy eating it will be worth it. Ron is more excited by it than I am and has been pouring over recipes he wants to try. He never mentioned his idea of this to me because he never thought I would go for it, but now he is so excited. Thanks Michelle, you are a special lady. Hugs

          Like

          Comment by Scottie — November 6, 2018 @ 16:47

  10. Or this one It’s an apple tart with Gudda cheese…. REAL good!

    Ingredients you’ll need

    2 tablespoons butter
    3 shallots, thinly sliced
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 tablespoon chopped fresh rosemary
    2 teaspoons fresh thyme
    1 sheet all-butter puff pastry, thawed (or make your own )
    1/3 cup spicy mustard
    1 tart apple (Golden Delicious or Pink Lady), thinly sliced
    1 1/2 cups grated gouda cheese

    Preperation directions

    Preheat oven to 400°F.
    In medium sauté pan, melt butter over medium heat. Add shallots and cook until soft, about 10 minutes. Season with salt and pepper. Remove from heat, add rosemary and thyme.
    Roll out puff pastry to approximately 9×12 inches on floured board. Transfer to baking sheet lined with parchment paper. About 1/2 inch from edge, use fork to prick the puff pastry.
    Brush the mustard evenly over the puff pastry, avoiding the edges. Top with shallot mixture and apple slices. Cover with shredded gouda cheese.
    Bake for 15 to 20 minutes, or until puff pastry is golden brown and cheese is melted.

    Liked by 1 person

    Comment by Michelle Styles — November 6, 2018 @ 16:37

  11. Hahaha, this is so cute. Here in Pakistan we have two kind of chickens. The ones which are bred in farms and the other which are bred in local areas and are not given any chemicals and stuff, but they are more expensive. For meat and chicken the most famous brand is K&N’s. I actually made a post and mentioned you there. I sent you an email earlier, but you never replied. I felt the need that I needed to tell this to the world and not only you so, I made a post regarding it. Hope you check it. Take care. Bye.

    Liked by 1 person

    Comment by Manahil — November 9, 2018 @ 07:49

    • Hello Manahil, hope your day is going well. ON the email it helps if you tell me so I can look for it. I get upwards of 300 to 400 emails a day. Some days even more. I am currently have 8344 unread emails, and it will be almost 9000 by the end of my day. I simply can not get to all the email I am sent. My way of dealing with it is to simply start at the top of the list and work down, reading and replying, going to blogs and reading them, and course there is the organizations I am a member of that need my attention. The problem is the top of the list keeps getting added to, so I rarely even get to the end of a days list.

      So I will check out your post later, and I will do an email search to see if your new email pops up. Hugs

      Liked by 1 person

      Comment by Scottie — November 9, 2018 @ 08:11

      • Oh, ok, sure

        Liked by 1 person

        Comment by Manahil — November 9, 2018 @ 12:14

      • I am so glad I seperated my emails.
        1) for friends and family you got it (I get about 90 emails a day there)
        2) WordPress I get 50-100 a day there
        3) Surfing and modeling (twitter/facebook/fans ect) I get 15k+ a day there

        Ugh!

        I feel for you…hugs
        Hows life my friend?

        Liked by 1 person

        Comment by Michelle Styles — November 9, 2018 @ 14:28

        • Wow you got me all beat! I have thought about separating the emails , but as I have them all forwarded to one account now and that just mixes them up, I am not sure how I would do it.

          Great all things added in. I have restored and fixed my video computer, took me far longer than I planned but still it is running well now.

          I got a nice email from Manahil, about the topic of slavery in the Quran. She asked her teacher if the Quran banned slavery. His answer was yes because it gave so many incentives to stop having a slave that people just quit doing it. That is not the same to me as saying do not own people. It simply is saying well it is better if you don’t, but we won’t make it mandatory. Her teacher is correct that there are incentives to grant freedom to slaves and instructions on how to treat them better. As Manahil is 15 I stayed well away from the idea of sexual slavery and war captives.

          Hope all is well and you are having fun. Best to your family. Hugs

          Like

          Comment by Scottie — November 9, 2018 @ 15:02

    • I have just responded to your email. Let me know if you do not get it in a reasonable time frame. Hugs

      Liked by 1 person

      Comment by Scottie — November 9, 2018 @ 10:31

  12. Btw, how is it even possible for a sausage to be meatless? I mean, if it’s not meat than shouldn’t it be called something else?

    Liked by 1 person

    Comment by Manahil — November 9, 2018 @ 07:51

    • They use words like chicken, sausage, hamburger because people are familiar with what those items are. The chicken patties I had yesterday with gravy were quite good. Ron had like them but yesterday did not. They do make sure people know there is no meat in them. Hugs

      Liked by 1 person

      Comment by Scottie — November 9, 2018 @ 08:14


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