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Old 05-08-2013, 01:29 PM   #11
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The "trick" is after cooking the veggies to squeeze out all the water with a dish towel
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Old 05-14-2013, 02:37 PM   #12
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Quote:
Originally Posted by olmoelisa View Post
Pumpkin pulp.
It has little flavor and thickens a lot.
I absolutely agree with Olmoelisa. I usually use pumpkin like a potato substitute. I was making diet few months ago and my nutritionist banned all kind of carbohydrates, the potatoes among them. Then he proposed to me to change potatoes with pumpkin in all the boiled dishes that I used to cook. In my opinion it's tasty and could be a good substitute.

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Old 05-15-2013, 06:40 AM   #13
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I use cauliflower to make a mash from time to time but I always steam it and then mash. Boiling it lets too much water get in and makes it runny. I do prefer to add 1 potato to 1 head of cauliflower as it makes a smoother, thicker mash. But you don't have to and will still get a decent texture.

Don't know how you are cooking your veges but if you are boiling try steaming them instead. You'll also keep more nutrients in that way.
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Old 05-15-2013, 08:09 PM   #14
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Pumpkin, rutabaga, winter squash, sweet potato, celery root (celriac), brown rice, blue potatoes, barley, steel cut oats, whole wheat flour, whole wheat pasta, these will all work to thicken your soups or sauces. The veggies can be run through your blender to make them silky smooth before adding them to the soup. Another diabetic freindly thickener is silken tofu. Egg yolks will add body to soups, as will collagen containing tissue, such as cartilage, and connective tissue.

Hope that helps.

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Old 06-20-2013, 11:29 AM   #15
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Originally Posted by LeanneMorgan View Post
I tried mixing different types of vegetables to see if it would thicken up, but it doesn't! It stays watery and honestly it looks and tastes awful. I'm diabetic so there's no way I can add potatoes to my puree. Please help!
There is absolutely no need for any sort of thickener when puree-ing vegetables.

Make sure the vegetables are dry before puree-ing. If you've boiled or steamed them drain them well and then return to the pan and shake for a few seconds over the burner or hotplate to remove any excess water.

Don't be too enthusiastic with the puree-ing or it will not only look like wallpaper paste - it'll taste like it!

Salt and pepper and other seasonings such as chilli, celery salt, herbs, etc., will enhance the taste of your puree. And, of course,(real) butter! Yes, I know, I know, but you aren't going to use a whole stick of it at once! A small knob of butter will make a huge difference to the flavour and texture of your puree and, if you use it as part of your daily fats allowance, it won't do you a huge amount of harm.

Even if your diet is restricted for medical reasons there is no reason why what you eat should not be as delicious as the diet of anyone else.

Hope this helps.
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Old 06-20-2013, 06:47 PM   #16
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Originally Posted by Dawgluver View Post
Arrowroot is a thickener and is diabetic-friendly. I wonder if it would work? I've not used it. Also, maybe some type of gelatin?
I agree, Arrowroot.
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