From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 20:06:03 EST 1994
Article: 75 of rec.food.veg.cooking
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From: Paul Floyd <mbhpfpj@meehpd.ee.man.ac.uk>
Subject: VEGAN: Curry Mix
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A few people have asked me about DIY curry powder.
Here are a couple of recipes.

This one is of medium strength, and has good all-round taste.

63g (4oz) coriander seeds
13g (0.5oz) ground turmeric
13g (0.5oz) whole black peppercorns
large pinch ground cardamom
32g (2oz) blue poppy seeds
13g (0.5oz) dried red chillies
25g (1oz) fenugreek seeds
13g (0.5oz) black mustard seeds
10g (0.4oz) ground cinnamon
13g (0.5oz) ground ginger

For those who like their curries to pack a punch

63g (4oz) coriander seeds
44g (1.5oz) ground turmeric
25g (1oz) ground cinnamon
125g (4oz) dried red chillies - see the shock on the face of the shop assistant
				when you ask for that
13g (0.5oz) whole black peppercorns
32g (2oz) cummin seeds
13g (0.5oz) ground cardamom

In both cases, you could add 13g (0.5oz) of dried curry leaves. I've had
difficulty finding them, and they seem quite low in taste.

To make the powder, I usually use my electric coffee grinder, grinding a small
part of the seeds at a time, then mixing the ground and preground spices in a
bowl. Both recipes make enough for a large jar. I suspect the powder loses
taste over time, but I've never been conscious of it. Clean the coffee grinder
thoroughly after (grind some stale bread in it or something like that).

The powder is not as fine as commercial curry powder. You can sieve the powder
to remove the remaining pieces of husk, but I don't bother.Sometimes I will
give the powder I'm about to use in a curry a quick grind in a mortar and
pestle. I would advise against using that for the main grinding though, unless
you are a masochist. Store in an airtight jar somewhere cool.

Generally, I would use one large teaspoon of curry powder per serving, less
if I use fresh chillies in the recipe.

Enjoy.
--
Paul Floyd, Information Storage Research Group,	      mbhpfpj@hpd.ee.man.ac.uk	
Department of Electrical Engineering		      mbhpfpj@hpe.ee.man.ac.uk
University of Manchester                              mbhpfpj@hpc.ee.man.ac.uk
Dover Street, Manchester, M13 9PL, UK		      Hwyl fawr i bob un.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Feb 24 11:26:15 EST 1994
Article: 76 of rec.food.veg.cooking
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From: dmferrell@excel.uccs.edu
Subject: OVO-LACTO: Spring recipes
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Spring Vegetable Recipes: OVO-LACTO

Spring will be here soon and this is a recipe my family likes to have
at this time of year.

2 cups fresh fava beans (you can find them frozen also or substitute
     baby lima beans)
1 cup sweet peas (fresh or frozen)
1/2 tsp anise seed
2-3 tbsp fresh fennell, chopped fine
3 cloves garlic, minced
2 tbsp olive oil
salt and pepper to taste

In a deep heavy pot heat the olive oil on medium high.  Add the garlic and
saute for 2-3 minutes.  Add the fennell and saute for 1 minute.  Add the
remaining ingredients, and salt and pepper.  Mix everything together well,
cover and let steam for about 1/2 hour or until the beans are done to your
taste--we like them well done, almost overdone.

Here is another one for spring, using eggs  (you can use an egg substitute)

1 lbs fresh asparagus spears--get the tender ones
1 small can tomato sauce
2 cloves garlic
garlic salt and/or salt and pepper to taste
4 whole eggs, beaten with a small amount of milk
2-3 tbsp olive oil

Clean the asparagus well and snapp off the hard stem ends (save for soup).
If the spears are 1/4" in diameter or larger, then cut them in half or
fourths if need be.  The spears should be very tender and small in diameter.

In a heavy skillet, heat the olive oil to medium high.  Add the garlic and
saute for a few minutes.  Add the asparagus and saute until the spears are
very limp and starting to turn golden.  Add the tomato sauce, garlic salt
salt and pepper and continue cooking on medium high until the tomato is very
thick.  You can substitute 2-3 tbsp tomato paste mixed with a little water for
the sauce.  When the tomato has cooked down.  Beat the eggs with about 1/4
cup milk until mixed well and frothy.  Add the asparagus and stir as you would
for scrambled eggs--although be very gentle about it, almost like coddling the
eggs--they really shouldn't be too scrambled but more set like an omlet.

If you don't use milk--substitute water to beat the eggs with.

Hope you enjoy.

We grow a very large garden (fill two freezers with produce) and I am really
anxious to see some different recipes using veggies.  Thanks so much!

Diane M. Ferrell



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Thu Feb 24 23:59:47 EST 1994
Article: 77 of rec.food.veg.cooking
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From: "Rajeshwari S. Iyer" <riyer@enuxsa.eas.asu.edu>
Subject: VEGAN: Quick pasta salad
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I am posting this recipe on behalf of Geri since she does not have an
e-mail account.

Quick pasta salad

Ingredients:

Pasta (your choice)
Cucumber finely chopped
Beans (your choice, though I think butter beans are good) - 1 can
drained
celery finely chopped
carrots finely chopped
scallions or green onions finely chopped
sugar or honey (you can put both or one)
walnuts chopped (optional)
salad dressing (Honey Dijon dressing or your choice)

Preparation:
Prepare the pasta according to package directions. Mix all the
ingredients together. Add the salad dressing and mix and cool. Before
serving, mix and add more dressing as desired. 

I haven't given exact measures for all the ingredients since it is
a matter of personal preference.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Feb 24 23:59:48 EST 1994
Article: 78 of rec.food.veg.cooking
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From: hanka@merlin.dev.cdx.mot.com (Henry Allan)
Subject: VEGAN: Baba Ghanouj
Message-ID: <1994Feb24.173551.5056@merlin.dev.cdx.mot.com>
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For all those Baba Ghanouj lovers,

Here's a recipe from the cookbook The Complete Middle East Cookbook, by Tess
Mellos, Charles E. Tuttle publishers.


	1 med. size eggplant (12 oz. - 375 gm.)
	1/4 cup lemon juice
	1/4 cup tahini
	2 cloves garlic
	2 teaspoons salt or to taste
	1 tablespoon olive oil
	1/4 cup finely chopped parsley (optional)

	Grill eggplant over charcoal fire or place over center shelf in
	hot oven (375-400 degrees) on a baking dish.  Bake until soft, 
	after 1/2 hour check if it is soft by poking with a fork.  You can 
	also cook in the microwave for 10 to 15 minutes.  Wait till it cools,
	then peel off the stem, or chop ends off and remove skin by sliding 
	off.
	Chop up entire eggplant, and puree in blender or mash with fork until
	creamy.  Mix rest of ingredients in and continue pureeing or mashing.  
	Adjust lemon juice and salt to taste.  Garnish with parsley if desired
	however remember that too much consumption of parsley may be 
	carcinogenic :-(.

	Enjoy !

	hank



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Feb 24 23:59:49 EST 1994
Article: 79 of rec.food.veg.cooking
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From: arlen@eskimo.com (Arlen Fletcher)
Subject: VEGGIE: non-dairy cheese substitutes
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In article <2keqdq$jli@news.iastate.edu>,
Corine Lynn Hegland <warren@iastate.edu> wrote:

>	I'm looking for some sort of a cheese replacement that's completely
>free of dairy products.  The tofu-based replacements that I've seen here
>have the milk proteins added, and those are what I'm not able to eat.  And
>I've seen suggestions regarding nutritional yeast as a substitute for
>taste, but yeast products are the other sort of food I can't eat.  Does
>anyone have any suggestions/experiences with this at all?

American Cheese
This "cheese" has the consistency of real American cheese and can be 
thinly sliced.

1 c. water                      1/3 c. plus 1 rounded T.
1 1/4 c. boiling water          Emes unflavored gelatin
2 c. raw cashews                1/4 c. yeast flakes
1 T. salt                       2 t. onion powder
1 t. garlic powder              1/4 c. lemon juice
pimento or 1/2 large red pepper or about 2 t. paprika

Soak gelatin in the 1 c. water in blender while assembling 
remaining ingredients. Pour boiling water over soaked gelatin and whiz 
briefly to dissolve. Cool slightly. Add cashews and whiz thoroughly. Add 
remaining ingredients. Blend until mixture is the consistency of a creamy 
sauce, with no bits of pimento visible. Pour into a 1 qt. mold, cool 
slightly. Cover before refrigerating. Refrigerate overnight before serving. 
After firming in the fridge., this cheese may be frozen until needed. 
Yields: 1 qt.  
        
Jack Cheese

1 c. water                              1/3 c. plus 1 rounded T. Emes gelatin
                                        1 1/2 c. boiling water 
2 c. raw cashews                        1/2 c. yeast flakes
1 T. salt                               2 t. onion powder
1/2 t. garlic powder                    1/2 c. lemon juice
3 T. finely grated carrot, packed

Soak gelatin in the 1 c. water in blender while assembling remaining 
ingredients. Pour boiling water over soaked gelatin and whiz briefly 
to dissolve. Cool slightly. Add cashews and liquefy thoroughly. 
Add remaining ingredients. Liquefy until mixture is the consistency 
of a creamy sauce, with no bits of carrot visible. Pour into 1- qt mold, 
cool slightly. Cover before refrigerating. 
Refrigerate overnight before serving. After firming in the refrigerator, 
this cheese may be frozen until needed., Makes 1 quart.

Cashew Jack Cheese

1 c. cashews                            2 T. onion chips
1/8 t. garlic salt                      1/2 t. honey
1/2 t. salt                             1/2 c. oil (opt)
2 T. lemon juice                        1 c. water
1 T. food yeast flakes

Whiz cashews in enough of the water to cover. Blend until smooth adding 
remaining water. Add remaining ingredients except oil and continue to 
blend. Add oil while blending.  Try this on pizza!



Pimento Cheese

4 T. agar flakes                        1 1/4 t. salt
1 c. water                              1 t. onion powder
2-3 canned pimentos                     dash garlic powder
3/4 c. cashews, raw                     dash of dill (optional)
2 T. sesame seeds                       1/4 c. lemon juice
3 T. yeast

Soak the first two ingredients for 5 minutes and then boil 
until clear. Whiz in blender remaining ingredients except 
lemon juice with agar and water mixture. While blending add 
1/2 c. oil slowly. Stir in 1/4 c. lemon juice. Put in mold and
chill. For very thick cheese sauce or cheese like spread, 
use a little more cashews.



Parmesan Cheese
 
1/2 c. food yeast flakes                1 t. onion powder 
1/2 c. ground sesame seeds              1 T. chicken-like seasoning 
2 t. garlic powder                      1 T Bakon yeast 
 
Blend all ingredients with 3 t. lemon juice. Store in air tight 
container. ( Grind sesame seeds in blender. ) 




From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Feb 24 23:59:49 EST 1994
Article: 80 of rec.food.veg.cooking
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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: Re: REQUEST: good fast long lasting recipes
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In article <2kgjep$jt2@nic.umass.edu>, HENNINGR@ucsvax.ucs.umass.edu writes:
> Hi, being pretty busy, and never at home, I wondered if anyone knows a GOOD 
> recipe book for quick, long lasting (like a week) lunches and dinners.
> 
> I've been using the Moosewood (Katzen's cool), I don't have the time to prepare
> most of the recs.  (And yes I'm a novice chef. :)   )

One way to tackle this is to cook up a large pot of some
base, such as brown rice or pasta; then during the week
you can nuke it with various things from the veg. drawer
or from the freezer to make a variety of meals.

example:  cut broccoli into florets, steam in the microwave
(2 minutes), throw in with reheated brown rice, butter, and
tamari.  Reheat some spaghetti, add peas, basil, and yougurt.
Bake a potato in microwave (wash, punch holes, nuke for 5-7 minutes),
then serve with steamed veggies, yogurt, garlic and pepper.

Meals like that take only a little longer than reheating
something.

Another thing that I did back in college (back when microwave ovens
required someone full time to turn the crank) was to cook up 
a big pot of soup or stew during the weekend, and reheat it all
week.  Now that I are a college graduit :-) I know that you
can divide up the pot into individual servings, freeze them, and
not have to eat one meal for an *entire* week.

easy hearty soup:
	Saute one diced onion and a couple of cloves of garlic in a splash of 
olive oil.  Fill the pot about  halfway with water.  Add miso, veg bullion, or 
tamari. Add a handful of your choice(s) of barley, lima beans, split peas, 
lentils.  Simmer for 1-2 hours depending on the grain.  Add your choice(s) of 
chopped broccoli, potato, carrot, turnips, string beans, zucchini.  Throw in a
can or two of stewed tomatoes.  Add a cup of corn if you feel like
it.  Maybe some rice.  Add choice(s) of basil, rosemary, marjoram, pepper.
Simmer for another 1/2 hour.  Optional 10 minutes before serving: add 1 
package of frozen spinach, maybe a couple of tablespoons of butter, 
maybe 1 cup of cheap red wine.  Maybe a handful of macaroni.
	For a thick soup, add choice of a yam, banana squash, danish
squash, or butternut squash at the same time as the spices; it will
dissolve, and thicken and sweeten the soup.
	Summary of the "recipe":  throw a bunch of stuff from the
refrigerator/freezer into a pot with some water and spices, and call
it soup.  Usually tastes great, and freezes well. 

	Measuring is for whimps :-)

chuck/

----------------------------------------------------------------

Chuck Narad -- diver/adventurer/engineer




From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Feb 24 23:59:50 EST 1994
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From: pfaffg@pilotP.msu.edu (Gunter Pfaff)
Subject: VEGAN: tempeh CACCIATORE
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tempeh CACCIATORE

8 oz.cubed tempeh
1 Bell Pepper , chopped
1 Onion, large, chopped
1 Celery stalk, chopped                   
1 Garlic clove, minced
1 Carrot, sliced                     
1 tsp. Vegetable Bouillon                 
2 TBsp. Tamari (Soy sauce)
1 15 oz. can of Tomato Sauce
1 tsp. Oregano
1/2 tsp. Thyme, Basil, Paprika, and Black Pepper
1/2 cup Mushrooms, chopped 
Mix bouillon and tamari in a bowl, 
add cubed tempeh, mix  together. 
(You might want to preheat the tempeh a little to make it absorb better;
afterward try microwaving 8 min.or lightly broiling to firm it up)
Saute bell pepper, onion, and garlic in water (or oil), then add carrot and
celery and saute until tender. 
Add tomato sauce, seasonings, mushrooms and flavored tempeh.
Simmer 5-10 min.  Serve over rice or noodles.
Gunter Pfaff/MI/Betsy's Tempeh:Soon to be a Household Word-Maybe



From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!uunet!utcsri!utgpu!NOT-FOR-MAIL Thu Feb 24 23:59:51 EST 1994
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From: hall@hpn.trw.com (Laura Hall)
Subject: VEGAN: Chickpea Burgers
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I made these last weekend, they are from the July/August 1993
issue of Eating Well magazine.  I was specifically looking for
a vegggie burger which could go on the grill.

		Chickpea Burgers

4 tsp. sesame seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
2 tsp. veg. oil
4 scallions, chopped
3 cloves garlic, minced
1 15 oz. can chickpeas, drained and rinsed
1 cup cooked brown rice
2/3 cup wheat germ
3 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
4 1/2" slices tomato
4 6" pita breads
  yogurt and spinach for garnish

Cook the sesame seeds in a dry pan until golden.  Add coriander and cumin
and cook until fragrant (30 sec.).  Set aside to cool, then grind (I didn't
bother to do this).  Add oil to pan and saute the garlic and scallions until
tender.

Mash the chickpeas well, then stir in the rice and 1/3 cup wheat germ, lemon
juice, salt, pepper, sesame seeds, and garlic/scallions.

Shape into 4 3/4" patties.  Dredge in remaining 1/3 cup wheat germ, pressing
firmly onto the patties. (I forgot to do this and they were fine)

Grill or broil on patties and tomato on a lightly oiled rack until browned
and heated through.  Tuck the patties into pitas; garnish with yogurt and
spinach.

Serve w/ Carrot Salad with Cumin

1 lb. carrots, peeled and grated
1/2 cup chopped Italian Parsley
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. ground cumin
salt and black pepper to taste

Toss all ingredients.  Serve within 1 hour.


----------------------------------------------------------
Laura Hall			          hall@hpn.trw.com
TRW High Performance Networks           
---------------------------------------------------------- 



From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sun Feb 27 22:03:30 EST 1994
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From: Teresa Marie Esch <tme9u@galen.med.virginia.edu>
Subject: VEGAN: Soy Burgers
Message-ID: <199402250330.AA23690@galen.med.Virginia.EDU>
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Summary: also contains preparation for (lacto) yogurt sauce
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Okay, here's the recipe which I got from Vegetarian Times, July, 1991.
VT has a lot of good recipes.

Soy Burgers

2 c cooked soybeans
1/2 onion, minced 
1 clove garlic, minced
1 Tbs safflower [or other] oil
1 Tbs tamari or soy sauce [I usually add a bit of white wine as well]
1 Tbs toasted [or not] sesame seeds
1/4 c whole-wheat flour
1/4 tsp freshly [or not] ground black pepper
2 tsp melted soy margarine (optional)

In a food processor or a food mill, process soybeans to a coarse
meal.  Transfer to a medium bowl and set aside.

In a small skillet, saute' onion and garlic in oil over mediom heat
for about 3 minutes.  Add to soybeans.  Add tamari or soy sauce,
sesame seeds, flour, and pepper.  Mix well.  Shape into 4 patties.
Grill patties, brushing both sides with melted soy margarine if
desired, until nicely browned, about 5 minutes on each side.

[They also work well in a frying pan.]


The recipe recommends serving with tahini sauce or yogurt sauce. I've
only tried the yogurt sauce, which is good, and so I'll post it as a
bonus recipe, even though it isn't vegan.  I hope no one minds too
much.

Yogurt Sauce

1 c plain non-fat yogurt
1 Tbs fresh lemon juice 
1/4 tsp tamari or soy sauce 
1/8 tsp crushed red pepper (optional)
1/2 tsp ground cumin
1 clove garlic, crushed
2 Tbs chopped parsley, cilantro, or mint

...combine all ingredients...



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sun Feb 27 22:03:32 EST 1994
Article: 84 of rec.food.veg.cooking
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From: jhd@space.physics.uiowa.edu (Julie Dowell)
Subject: LACTO: Low fat Tiramisu
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Here is a recipe for low-fat tiramisu that I found in the October, 1993
issue of _Cooking Light_.  I have not yet tried it (I plan to), but I
have generally had good results with recipes from this magazine.

Low-fat Tiramisu

1/2 C sugar
1 C nonfat cottage cheese
1 C nonfat sour cream alternative
2 Tablespoons dark rum
1 8-oz. carton vanilla low-fat yogurt
1 8-oz. package Neufchatel cheese
1 1/4 C hot water
1 Tablespoon + 1/2 tsp. instant espresso
	coffee granules
40 ladyfingers
1/2 tsp. unsweetened cocoa

Place first 6 ingredients in food processor with knife blade
and process until smooth; set aside.

Combine hot water and espresso granules in a small bowl.  Split
ladyfingers in half lengthwise.  Quickly dip 20 of the halves,
cut side down, in espresso and place, dipped side down, in the
bottom of a 9-inch square baking dish.  Dip 20 more ladyfinger
halves, cut side down, into espresso, and arrange dipped side
down, on top of the first layer.  Spread 2 C of the cheese mix-
ture evenly over the ladyfingers.  Repeat procedure with remain-
ing ladyfinger halves, espresso, and cheese mixture.

Place toothpicks in each corner and 1 in the center of tiramisu
to prevent plastic wrap from sticking to cheese mixture.  Cover
with plastic wrap and refrigerate for 3 to 8 hours.  Sprinkle
with cocoa before serving.

This recipe makes 9 servings with 7.5 g fat each.  I hate to
think how many grams of fat are in the real stuff!

Julie Dowell



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From: jsp@hplb.hpl.hp.com (Julie Parker)
Subject: VEGAN: Rice noodles with Coconut & Chickpea Curry (Re: Coconut Curry)
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Here are two that I particularly like:


Mee Grat Ti  (Rice Noodles with Coconut)

4 oz dry sen mee noodles soaked in water for about 20 mins
   (aka rice vermicelli noodles)
2 small shallots
8 black peppercorns
1 large red chili
1/2 tsp salt
6 tbs coconut milk
3 tbs vegetable stock or water
1 tsp sugar
1/2 tsp chili powder
2 tbs light soy sauce
2 oz ready fried beancurd, sliced into thin squares
4 oz beansprouts
1 scallion, finely chopped

To garnish:
coriander leaves

Put the shallots, peppercorns, chili and salt into a mortar, pound
until a paste forms and then set aside.

In a pan, heat the coconut milk and stir in the vegetable stock/water, 
the sugar, chili powder and light soy sauce.

Next add the paste from the mortar, stirring until all the ingredients are
blended together.  

Strain the noodles, put into the sauce and cook until al dente.

When the noodles are almost cooked, add the beancurd, beansprouts 
and spring onion, mix and turn on to a serving dish.

Garnish with the coriander leaves.




Gaeng Kari Tua (Chickpea Curry)

1 garlic clove, coarsely chopped
2 coriander roots, coarsely chopped
1/2 tsp whole black peppercorns
2 tbs oil
8 fl oz coconut milk
1 tbs curry powder
4 oz potato, peeled and cut into 1 inch cubes
8 fl oz chickpeas (garbanzos) soaked overnight (can use tinned)
2 tomatoes sliced into wedges
10 sweet basil leaves
2 tbs light soy sauce
1/2 tsp salt
1 tsp sugar

In a mortar, pound the garlic, coriander roots and peppercorns to
form a paste.  Heat the oil and briefly fry the paste, then add the
coconut milk, stirring well.  Stir in the remaining ingredients in order,
bring to the boil and simmer until the potatoes and chickpeas are
cooked al dente.

Serve with rice.  Can be prepared in advance and reheated.


Enjoy!

Julie



Julie Parker
Hewlett Packard Labs
Bristol, UK



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From: tbrent@bank.ecn.purdue.edu (Timothy J Brent)
Subject: REQUEST: Vegetarian Population estimates
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Hi, I'm interested in any estimates of vegetarian populations (or
relative populations) from around the world.  If you have figures
from your little corner, please share them with us.

I'm particularly interested in numbers in India as I'd like to see
how well Hindus are sticking to it these days.

Hope this is ok in this newsgroup, but it's the only semi-appropriate
one I know of.

[Though the most appropriate group is rec.food.veg, I am posting this request 
 with a note that future postings on any non-cooking veg. topic be directed 
 to rec.food.veg (this posting is crossposted to it). - Sridhar.]

Thanks,
-Tim (tbrent@bank.ecn.purdue.edu)



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From: nunes@cs.toronto.edu (Joe Nunes)
Subject: VEGAN: Bolognese sauce recipe
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s.k.stevens@imperial.ac.uk (Scott K Stevens Scott K Stevens) writes:
>Does anyone know of a good replacement for bolognese sauce for general pasta
>use.

Here's a recipe I've tried with some success. I use it for vegetarian
lasagnas.

1 Tbsp             olive oil
1                  medium onion (chopped)
1 cup              mushrooms (sliced)
1-2                garlic cloves (minced)
500g (1 lb)        frozen tofu (defrosted)
28oz (1 can)       crushed tomatoes
8oz (1 small can)  tomato paste
1 cup              water
2 tsp              dried basil
1 tsp              dried oregano
1/2 tsp            salt


1. Shred tofu until it has the consistency of ground beef. Freezing tofu
changes its physical structure. It becomes sponge-like and much easier to
manipulate.

2. Saute onion and garlic for a minute or so under medium heat.

3. Add mushrooms and tofu and saute for a few minutes.

4. Add remaining ingredients, bring to a boil and then simmer for 30 minutes to
an hour.



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From: sridhar@asuvax.eas.asu.edu (Sridhar Venkataraman)
Subject: OVO-LACTO: Tiramisu 
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The following recipes were posted recently on rec.food.cooking.

This comes from ak399@cleveland.Freenet.Edu (Carole A. Resnick).
 
 TIRAMISU
 
  6 eggs, separated
  1 1/4 cups granulated sugar
  1 1/2 cups mascarpone cheese substitute
  24 lady fingers, split lengthwise
  3/4 cup hot water
  2 t. instant coffee granules
  1/4 C. + 2 T. brandy
  1 2/3 cups whipping cream, whipped
  4 oz. bittersweet chocolate, coarsely grated
  3 T. cocoa powder
  Extra whipping cream for garnish
  Arrange half the lady fingers in the bottom of a 9 x 13 
  pan.  Mix hot water with coffee granules and 2 T. 
  brandy.  Pour 1/2 this mixture gently over lady 
  fingers.  Set aside.
  Make a zablione by beating the egg yolks and sugar in 
  the top of a double boiler until ivory colored. 
  Add 1/4 C. brandy and whisk over simmering water until
  the mixture starts to thicken - 8-10 minutes.  Let cool
  a little. Stir constantly while cooking.
 
  Carefully mix zabliogne with mascarpone cheese.  It 
  will appear to be quite liquid.  Whip the egg whites 
  until very stiff and fold into zabliogne/mascarpone
  mixture.
  Pour 1/2 zabliogne mixture over the lady fingers, which
  have been soaking up the coffee/brandy mixture.  Top 
  with 1/2 whipped cream.  Sprinkle with 1/2 of cocoa 
  powder and 1/2 of grated chocolate.
  Place balance of lady fingers on top of this to create
  a second layer.  Pour remaining coffee mixture 
  carefully over these lady fingers.  Then repeat layers;
  zabliogne, whipped cream, cocoa powder and grated
  chocolate.  Cover with plastic wrap and refrigerate 
  till set.  It is best if left over-night.  When ready 
  serve, decorate with piped-on whipped cream around the
  edges and more chocolate and/or cocoa powder if 
  desired.  Yield 10-12 servings, depending on the size
  you cut them.  It is quite rich so you might consider
  smaller sized pieces.
  NOTE:  You can substitute Marsala wine for the brandy
  if you prefer and like the taste of Marsala.
     MASCARPONE CHEESE SUBSTITUTE
  Mascarpone cheese is sold in Italian delis, cheese 
  shops and speciality food markets.  It is somewhat
  difficult to find and very expensive (i.e. from $9.95
  per pound).  From January 1991 Southern Living Magazine
  comes this substitute for mascarpone.
    16 oz. cream cheese (2 8 oz. packages)
    1/3 cup sour cream
    2 ounces (1/4 cup) whipping cream
    Blend three ingredients well, until it
 
                          ===========

This comes from Sue_Chin@mindlink.bc.ca (Sue Chin).

This is a totally heavenly dessert! As you can see, if you cant find
Mascarpone cheese, you can substitute the cream cheese, sour cream, heavy
cream mixture. Its still not quite the same as the _real_ thing, tho. Ive
also seen cottage cheese substituted, but cant quite put my finger on the
recipe just now.

---------- Recipe via Meal-Master (tm) v8.00
       Title: Tiramisu--Italian dessert
 Categories: Italian, Desserts, Festive
      Yield: 1 servings
       1 pk Ladyfingers, 4-ounce
    1/2 c  Coffee, brewed espresso
      2 T  Brandy
      6 ea Egg(s), separated
      6 T  Sugar
      2 lb Mascarpone cheese, or
  1 1/2 lb Cream cheese, mixed with
    1/2 c  Cream, heavy and
    1/4 c  Sour cream
      4 T  Cocoa, unsweetened, powder
   1.Spread ladyfingers on a large baking sheet.  In small bowl com- bine the
  coffee and brandy. Sprinkle the ladyfingers>> with this mixture, set aside.
  2.In medium bowl, beat egg yolks and sugar with electric mixer until thick
  and lemon colored, 4 to 5 minutes.
   Add Mascarpone  and blend on low speed until combined. 3.In a large bowl,
  beat Egg white, until soft peaks form, 2 to 3 minutes. Using a spatula,
  fold whites into>>>> Mascarpone mixture. Line the bottom of an 8-cup
  souffle dish with half  of  the ladyfingers. Spread half the Mascarpone
  mixture on the ladyfingers and sift 2, Tablespoons of cocoa over the
  surface. Repeat layers, ending with the  cocoa.
   Cover with plastic wrap and refrigerate  at  least  2 hours. To serve,
  spoon into serving plate.



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From: kmanoj@po.EECS.Berkeley.EDU (Manoj Khiani)
Subject: COLLECTION: Indian Vegetarian Recipes - Part 1 (of 2)
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Credits:
The recipes supplied by rajeev@twain.EE.CORNELL.EDU
(Rajeev Krishnamoorthy), rao@cdrsun.stanford.edu (Subbarao
Kambhampati), and satish@pa.dec.com have been marked as
such. The rest are by U15297@uicvm.bitnet (Shyamala
Parameswaran). Shyamala Parameswaran collated the recipes
into their final form.


                                     Adai

Ingredients
                   Rice                            1 cup
                   Urad Daal                       1/3 cup
                   Chana Daal                      1/3 cup
                   Yellow Split Peas               1/3 cup
                   Salt                            1 tsp.
                   Red Chili Powder                1 tsp.
                   Onion (opt.)                    1 (large)
                   Carrot (opt.)                   1
                   Coconut - grated (opt.)         1/4 cup
Preparation

 [1] Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in
     a large vessel.

     Soak in a lot of water for about 2 hours.

 [2] Grind the soaked mixture with Chili Power and salt coarsely,
     without adding much water.

 [3] Ferment for about 3 - 4 hours, then refrigerate or freeze.  In
     cold weather, the fermenting process might take longer, and
     it might be a good idea to ferment in an oven (the pilot light
     will keep the mixture warm).

 [4] Add either onions (finely cut), carrot (grated) or coconut
     before preparing.

Freezing Notes

     If freezing, only ferment for about an hour.  The mixture will
have to left outside for a while before being ready to use.




                                      ***




                                  Aloo Dam

Ingredients
                      Oil                     3 tbsp.
                      Bay leaf                1
                      Onion                   1
                      Ginger                  1/2 tsp.
                      Garlic                  1/2 tsp.
                      Cumin Seeds             1/2 tsp.
                      Turmeric                1/4 tsp.
                      Chili Powder            1 1/2 tsp.
                      Yogurt                  2/3 tsp.
                      Salt                    1/4 tsp.
                      Coriander powder        2 tsp.
                      Potatoes                1 lb.
                      Tomato                  1
                      Capsicum                1
Preparation

 [1] Heat oil, add bay leaf and onion.  Fry for 3-4 minutes.  Add
     ginger and garlic and fry for another minute.  Add mustard
     and cumin seeds.

 [2] The potatoes should be sliced, and the tomatoes and cap-
     sicum cut up.  Add these, mix well, and cook for 4-5 min-
     utes, continuously stirring.

 [3] Sprinkle with turmeric, coriander and chili powder.

 [4] Beat the yogurt and blend into a smooth mixture.  Add yo-
     gurt and salt.

 [5] Mix gently, cover and cook for about 10 minutes on low
     heat.




                                      ***




                                  Aloo Gobi

Ingredients
                     Cauliflower              1
                     Potatoes                 4
                     Oil                      1/4 cup
                     Cumin seeds              1 tsp.
                     Ginger                   1 in.  stick
                     Garlic                   3 cloves
                     Turmeric                 3/4 tsp.
                     Red Chili Powder         1 tsp.
                     Tomatoes                 3
                     Garam Masala             1 tsp.
                     Coriander powder         2 tsp.
Preparation

 [1] Cut cauliflower into flowerets.  Cube potatoes.

 [2] Heat oil and saute cumin seeds for about a minute.  Add gar-
     lic and ginger, stir and add potatoes.  Bhoona, add turmeric
     and chili powder, and bhoona again.  Add tomatoes and sim-
     mer for about 5 minutes.

 [3] Add cauliflower and high heat for about a minutes.

 [4] Lower heat, cover and let simmer for about 15 minutes.
     Curry should be damp-dry.




                                      ***




                                    Aviyal

Ingredients
                  Mixed vegs.                       3 cups
                  Coconut (grated)                  1/2 cup
                  Green/Red Chillies                2 - 3
                  More Kozhambhu powder             2 tsp.
                  Yogurt                            2 cups
Preparation

 [1] Boil vegetables for about 5 minutes.

 [2] Add yogurt and powder to vegetables.

 [3] Bring to boil.




                                      ***




                                     Chole
Ingredients
                       Chick Peas               1 tin
                       Onion                    1
                       Ginger                   1 tsp.
                       Garlic                   1 tsp.
                       Tomatoes                 1/2 can
                       Cumin powder             1 tsp.
                       Coriander powder         1 tsp.
                       Chili powder             1 tsp.
                       Tancom                   1/2 tsp.
                       Garam Masala             1 tsp.
                       Coriander Leaves         bunch
Preparation

 [1] Saute onions, add garlic and ginger.  Fry for about 5 min-
     utes.

 [2] Add tomatoes, and continue frying.

 [3] Add cumin, coriander and chili powders, and some salt.  Fry
     for another 5 minutes.

 [4] Add chick peas, boil for a few mintues.

 [5] Add garam masala, let mixture simmer.

 [6] Separately, boil tamcon in water until it dissolves.  Add this
     to main mixture.

 [7] Remove from stove.  Serve garnished with coriander leaves
     and lemon slices.




                                      ***




                             Coconut Chutney

Ingredients
                    Coconut (grated)         1 cup
                    Dalia/Chana Daal         2 tsp.
                    Green Chili              2 - 3
                    Ginger                   1 inch (???)
                    Coriander Leaves         (???)
                    Hing                     1/4 tsp.
                    Lemon Juice              to taste
                    Salt                     to taste
Preparation
 [1] Fry Chana Daal/Dalia (if used).

 [2] Grind all ingredients and mix.

 [3] It's also possible to use yogurt, in which case the Lemon
     juice may be left out.  Or used.  Anything goes, apparently.




                                      ***




                              Zucchini chutney

Ingredients
                          Zucchini            2-3
                          Onions              1
                          Hing                1/2 tsp.
                          Tamcon              1/2 tsp.
                          Green chillies      2-3
Preparation

 [1] Fry cut zucchini, onions, and green chillies.

 [2] Add turmeric, salt, cook on low flame for 5 - 10 minutes.

 [3] Boil tamcon, add to mix above.

 [4] Pulverize the whole thing in blender.

 [5] Seasoning:    Thalshi Kottify with mustar seeds, urad daal.




                                      ***




                            Beans/Potato Curry

Ingredients
                         Oil                  2 tbsp.
                         Mustard seeds        1 tsp.
                         Urad Daal            1 tsp.
                         Vegs.                3 cups
                         Salt                 to taste
                         Turmeric             pinch
Preparation

 [1] Heat oil, mustard seeds, and Urad Daal.  Roast for a few sec-
     onds.

 [2] Add vegetables.  Sprinkle salt and turmeric.  Cook on high
     heat for a couple of minutes.
 [3] Add coriander powder, chili powder, and cumin powder,
     (and ginger and garlic if you wish) cover and cook on low
     until done.

 [4] For making the potatoes more crisp, add rice powder (arshi
     maav) and stir it in.




                                      ***




                               Cabbage Curry

Ingredients
                     Oil                 2 tbsp.
                     Mustard seeds       1 tsp.
                     Urad Daal           1 tsp.
                     Cumin seeds         1 tsp.
                     Green Chili         1
                     Mixed vegs.         1 cup
                     Cabbage             1 medium size
                     Salt                to taste
                     Turmeric            pinch
Preparation

 [1] Heat oil, mustard seeds, Urad Daal, cumin seeds, and green
     chili.  Roast for a few seconds.

 [2] Add mixed vegs.  and cabbage.  Sprinkle salt and turmeric.
     Cook on high heat for a couple of minutes, then cover and
     cook on low until done.




                                      ***




                                     Daal

Ingredients
                       Masoor Daal              1 cup
                       Tomato                   1
                       Onion                    1
                       Red Chillies             2
                       Turmeric                 pinch
                       Salt                     to taste
                       Bay Leaf                 2-3
                       Coriander powder         1/2 tsp.
                       Chili powder             1/4 tsp.
Preparation
 [1] Cook Daal in 3 cups water.  Bring to boil and remove foam.

 [2] Add bay leaves, turmeric, and a few drops of oil, and con-
     tinue to boil.

 [3] Mash mixture.

 [4] Add tomato and salt, and heat for a couple of minutes more.

 [5] Fry onion, red chillies, coriander and chili powders, and add
     to daal.




                                      ***




                                     Dosai

Ingredients
                          Rice           1 1/2 cups
                          Urad Daal      1/2 cup
                          Salt           2 tsp.
Preparation

 [1] Soak the rice and daal separately in slightly warm water for
     2 - 8 hours.

 [2] Grind separately to a smooth paste and mix in a large vessel
     with salt.  Mix thoroughly (use blender if possible).

 [3] Ferment for 12 hours.




                                      ***




                                 Gajar Halva

Ingredients
                          Carrots            1 lb.
                          Half and Half      1 pint
                          Sugar              1_2cup
                          Cardamom           3-4
                          Raisins            handful
                          Cashew nuts        handful
Preparation

 [1] Add a little butter to a frying pan and heat to coat the pan.
     Roast cashew nuts until golden brown and add the raisins to
     the pan for a few seconds.  Remove the cashews and raisins
     and keep aside.
 [2] Grate the carrots and add to the pan.  Add Half and Half,
     and heat for about an hour, starting with high heat, stirring,
     and lowering the heat after the mixture starts boiling.  Heat
     until almost dry.

 [3] Add sugar, mix, and continue to cook until damp/dry.

 [4] Remove from stove and add cashews and raisins and car-
     damoms.




                                      ***




                               Garam Masala

Ingredients
               Cinnamon Sticks                 5 (3 in.)  sticks
               cardamom pods                   1 cup
               cumin seeds                     1/2 cup
               black pepper                    1/2 cup
               cloves                          1/2 cup
               coriander seeds                 1/2 cup
               Coconut - grated (opt.)         1/4 cup
Preparation

     Dry the ingredients in an oven.  Do not let them turn brown.
Remove the seeds from the cardamom pods.  Pound cinnamon
stick into smaller size.  Combine ingredients until they are well
mixed and blend at high speed for 2 or 3 mins.  till completely
pulverized




                                      ***




                                    Kootu

Masala Ingredients
                       Urad Daal               2 tsp.
                       Black pepper            1/3 tsp.
                       Red Chillies            2
                       Cumin Seeds             1 tsp.
                       Coconut (grated)        3 tbsp.
Masala Preparation

 [1] Roast Urad Daal, Black Pepper and Red Chillies until the
     Daal is golden yellow.

 [2] Add Cumin seeds to the mixture after removing from stove.
 [3] Add the coconut when the mixture is cold.  Grind with wa-
     ter.

Ingredients
                      Yellow Split Peas       1/2 cup
                      Chili powder            1/4 tsp.
                      Turmeric                pinch
                      Spinach                 10 oz.
                      or
                      Vegetables etc.         4 - 5 cups
Preparation

 [1] Boil Yellow Split Peas.  Keep aside.

 [2] Boil vegetables(spinach or combo of cabbage, squash, beans,
     etc.)  with salt, chili powder and turmeric until just cooked.

 [3] Add masala and daal.




                                      ***




                                 Masur Daal

Ingredients
                         Masur Daal        1 cup
                         Onion             1
                         Ginger            1 in.
                         Water             3 1/2 cup
                         turmeric          pinch
                         garlic            2 cloves
                         cumin seeds       1 tsp.
                         butter            2 tbsp.
Preparation

 [1] Wash well the daal and drain it.

 [2] Boil the water and add the daal, salt, pepper, turmeric,
     finely chopped ginger, and garlic.  Cover the pot and simmer
     for 20 mins.

 [3] When done, heat the ghee add the cumin.  Fry till golden
     brown and add thinly sliced onions.  Fry till crisp and brown.

     May add paprika and finely chopped tomatoes to the above
for color.  Pour over the daal and serve.




                                      ***




                            Molahu Kozhambhu
Masala Ingredients
                        Black Pepper           1 tsp.
                        Red chillies           6
                        Chana Daal             1 tbsp.
                        Toor Daal              1 tbsp.
                        Coriander Seeds        1 tbsp.
                        Coconut(grated)        1 tbsp.
Masala Preparation

 [1] Fry all ingredients (except coconut) in as little oil as possi-
     ble.

 [2] Add coconut, grind (very fine) in blender.

Ingredients
                        Tamcon              1 flat tsp.
                        Salt                2 tsp.
                        Mustard Seeds       1 tsp.
                        Turmeric            pinch
                        Tomatoes            1/2 can
                        Rice powder         1 tsp.
                        Hing                1/4 tsp.
Preparation

 [1] Heat oil, mustard seeds.

 [2] Add 4 cups water, tamcon, masala, turmeric, tomatoes, and
     salt to the pan.  Boil for about 10 minutes.

 [3] Add hing, rice powder and stir to thicken.  Boil for another
     minute or so.




                                      ***




                             More Kozhambhu

Ingredients
                       Yogurt                     32 oz.
                       Coriander seeds            2 tsp.
                       Cumin seeds                2 tsp.
                       Red Chili powder           1 tsp.
                       Chana Daal                 1 tsp.
                       Rice or rice powder        1 tsp.
                       Coconut (grated)           2 tsp.
                       Salt                       2 tsp.
                       Mustard                    1 tsp.
                       Turmeric                   pinch
                       Red Chili                  1
Preparation

 [1] Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chili in
     a little oil.

 [2] Grind the mixture with the coconut and add to the beaten
     yogurt.  Add turmeric and bring to a boil.

 [3] Stir in rice powder, and heat on low until consistent texture
     is achieved.

 [4] Heat oil and mustard seeds and add to the mixture.




                                      ***




                             Navarattan Curry

Ingredients
                       Potato                   1 large
                       Random veg's             4 cups
                       Butter                   2 tbsp.
                       Onion                    1 large
                       Garlic                   2 cloves
                       Tomatoes                 2
                       Yogurt                   2 tbsp.
                       Heavy cream              1/2 cup
                       Green peas               4 oz.
                       Raisins                  1/4 cup
                       Blanched almonds         12
Dry Masala Ingredients
                     Cardamom (ground)           1/2 tsp.
                     Coriander powder            1/2 tsp.
                     Ginger (ground)             1/2 tsp.
                     Red Chili powder            1/2 tsp.
                     Turmeric                    1/2 tsp.
Note:  For the random vegetables, can use, e.g., broccoli, green
peppers, carrots, cauliflower, green beans, etc.
Preparation

 [1] Boil vegetables (except onions and peas).  Drain and set
     aside.

 [2] Melt butter and saute onions and garlic.  Add tomatoes, yo-
     gurt, and the dry masala, and simmer for 5 minutes.  Add
     vegetables and simmer for another 5 minutes, then add wa-
     ter.  Cover and simmer for 10 minutes.  Add cream and peas,
     stirring gently.

 [3] Before serving, top with raisins and almonds.




                                      ***




                                Nimbu Pickle

Ingredients
                           Lemons            6
                           Salt              5 tsp.
                           Chili powder      5 tsp.
                           Turmeric          pinch
                           Hing              1 tsp.
                           Methi             1 tsp.
                           Oil               5 tbsp.
Preparation

 [1] Cut lemons into small pieces and remove the seeds.  Add salt
     and keep for about 12 hours.

 [2] Add chili powder, turmeric, and methi.

 [3] Heat oil, mustard seeds, and hing.  Spread this mixture over
     the lemons.

 [4] Mix thoroughly.




                                      ***




                                    Rajma
Ingredients
                    Red Kidney Bean          2 cup
                    turmeric                 pinch
                    oil                      1/4 cup
                    ginger                   1 in.
                    tomatoes                 3
                    water                    3 quarts
                    salt                     1 tsp.
                    onion                    1
                    Garam Masala             1 tsp.
                    Coriander Leaves         small bunch
Preparation

 [1] Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure
     cooker.

 [2] In the meantime make masala of onions, garlic, ginger and
     tomato as in ?  curry.

 [3] Add to the beans and cook again till most of the liquid dries
     up and the beans are soft and thoroughly cooked.

 [4] Garnish with coriander leaves and serve.




                                      ***




                                  Ras Malai

Ingredients
                    Ricotta Cheese        2 lb.
                    Half and Half         2 qts.
                    Sugar                 2 cups
                    Cardamon pods         5
                    Bay leaf              1
                    Vanilla               1 tsp.
                    Rose Water            To taste (opt.)
Preparation

 [1] Mix 1.5 cups of sugar with the Ricotta cheese and bake it
     in a 400o F oven for about 1hr and 15 minutes in a flat dish
     covered with aluminum foil.  The cheese should have hard-
     ened and turned a pale brown.

 [2] Thicken the Half and Half by simmering over low heat for a
     long time.  This is best done in a microwave; if a microwave
     is not available, do it over low heat and stir frequently.
     Thicken until the volume drops to around half of the origi-
     nal volume.

 [3] Add the remaining 0.5 cup sugar, cardamon pods, bay leaf,
     vanilla and rose water (and any other flavouring that you
     may want) to the Half and Half.  Heat for a few minutes.

 [4] After the cheese has been baked, cut it into 1 inch squares
     and add to the hot thickened half and half.  Cool for a few
     hours in the fridge.




                                      ***




                                  Rasagolla

Ingredients
                          Milk              1 gallon
                          Lemon Juice       1 cup
                          Sugar             1 cup
Preparation

 [1] Bring one gallon of milk to a boil.  When boiling add one
     cup of either whiter vinegar or lemon juice.  Turn the stove
     off.  Milk should separate into whey and curd.

 [2] Pour into collander, leaving only the panir/curd.  Leave curd
     in strainer until cold and dry.  This will take at least an hour
     (you can leave it overnight).

 [3] Place curd in food processor and process for one minute.  It
     should be soft but not sticky.

 [4] Form small balls from the curd.  Using vinegar usually re-
     sults in about 80 to 100 rasagollas.

 [5] Bring one cup sugar and 3 cups water to a boil in a pressure
     cooker.  Place 20-25 rasgoolas in syrup.  Turn off the heat to
     place the cover on the pressure cooker.  Turn heat on high.
     When cooker begins to whistle wait for a couple of minutes,
     then turn it off.

 [6] When pressure cooker depressurizes, remove cover and re-
     peat previous step with the rest of the rasgoolas.  Do not use
     the same sugar syrup more than once.




                                      ***




                                 Nimbu Rice

Ingredients
                         Rice                 1 cup
                         Oil                  2 tbsp.
                         Mustard Seeds        1 tsp.
                         Urad Daal            1 tsp.
                         Chana Daal           1 tsp.
                         Cashews              handful
                         Raisins              handful
                         Turmeric             pinch
                         mixed vegs.          1 cup
                         Lemon                1
Preparation

 [1] Cook rice.

 [2] Heat oil and add all other ingredients except for the lemon.
     Fry as appropriate.

 [3] Mix stuff in pan with rice.  Squeeze the lemon and add the
     juice to the rice.




                                      ***




                                    Rasam

Ingredients
                       Tomatoes              2
                       Haldi                 1/4 tsp.
                       Tamcon                1 1/2 tsp.
                       Toor Daal             3/4 cup
                       Ghee                  1 tsp.
                       Mustard seeds         1 tsp.
                       Coriander leaves      bunch
Preparation

 [1] Boil tamcon in water.

 [2] Boil toor daal in water.

 [3] Cut tomatoes, add to tamcon solution.  Add hing and salt.
     Boil for a couple of minutes.

 [4] Add mashed toor daal and rasam masala.

 [5] In a pan, heat ghee, fry mustard seeds.

 [6] Add fresh coriander leaves and mustard seeds.
                                      ***

                               Rasam Masala

Masala Ingredients
                        Black Pepper            1 tbsp.
                        Chana Daal seeds        2 tbsp.
                        Coriander Seeds         2 tbsp.
                        Red Chillies            4-5
                        L.G.                    1 tsp.
                        Coconut (grated)        3 tbsp.
                        Ghee                    2 tbsp.
Masala Preparation

 [1] Roast black pepper, chana daal, coriander, and hing.

 [2] Add chillies when daal starts getting red.

 [3] If using dry coconut, soak it in a little water.  Blend the daal
     mixture and coconut until the paste is fine.  Keep aside.




                                      ***




                                    Sambar

Ingredients
                        Tamcon              1 tbsp.
                        Mustard Seeds       1 tbsp.
                        Vegetables          as needed
                        Turmeric            pinch
                        Salt                to taste
                        Toor Daal           1 cup
                        Curry Leaves        2-3
                        Ghee                2 tsp.
Preparation

 [1] Boil toor daal and mash.

 [2] Boil tamcon in water until dissolved.

 [3] Take the vegetables, slightly fry them, and add them to this
     tamarind water.  Add a little salt and turmeric and boil.

 [4] When vegetables are soft, add the toor daal paste and wait
     until the mixture boils again.  Lower flame.
 [5] Add curry leaves, the masala mixture, salt and boil for a few
     minutes, stirring occasionally.

Optional:  Garnish with roasted mustard seeds.

Note If the toor daal gets burnt, rectify by adding a small ball
of cooked rice (it will remove the odor).  It will also absorb ex-
cess salt, so compensate for this when eating.




                                      ***




                               Sambar Masala

Masala Ingredients
                       Methi (Fenugreek)         1 tsp.
                       Chana Daal seeds          2 tbsp.
                       Coriander Seeds           4 tbsp.
                       Red Chillies              4-5
                       L.G.                      1 tsp.
                       Coconut (grated)          3 tbsp.
                       Oil                       3 tbsp.
Masala Preparation

 [1] Roast methi, chana daal, and hing.

 [2] Add chillies when daal starts getting red.

 [3] If using dry coconut, soak it in a little water and blend the
     daal mixture and coconut until the paste is fine.  Keep aside.




                                      ***




                                     Sooji

Ingredients
                      Rava                    1 cup
                      Water                   3 cups
                      Sugar                   1 1/2 cups
                      Ghee                    3-4 tbsp.
                      Cardamons               few
                      Cashews                 some
                      Raisins                 some
                      Saffron/Turmeric        pinch
Preparation
 [1] Roast rava until light brown.

 [2] Boil 3 cups of water, add sugar, allow it to completely dis-
     solve.

 [3] Add rava to water slowly, stirring.

 [4] Fry cardamons, raisins, cashews in ghee.  Add to rava.

 [5] Add saffron/turmeric and mix.




                                      ***




                                Tomato Rice

Ingredients
                       Rice                  1 cup
                       Tomatoes              1/2 can
                       Green Pepper          1
                       Onions                1-2
                       Green Chillies        2-3
                       Ginger                1/2 inch
                       Garlic                2-3 cloves
                       Fresh coriander       bunch
                       Random spices         ?
Preparation

 [1] Fry cut onions, green pepper, ginger, garlic, random spices (
     cloves, black pepper, cinnamon, cardamon, bay leaves) and
     salt for 5 - 10 minutes.

 [2] Add tomatoes, saute for a while.

 [3] Add washed and drained rice, fry for 5 minutes or so.  Add
     more water and cook until rice is done.

 [4] Extra fancy:  Top rice with cheese, tomato and green pepper
     slices (rings, e.g.)  and bake for 20 - 25 minutes at 250o.




                                      ***




                                   Uppuma

Ingredients
                          Oil                 2 tbsp.
                          Water               3 cups
                          Onion               1
                          Rava                2 cups
                          Mixed vegs.         1 cup
                          Mustard seeds       1 tsp.
                          Urad Daal           1 tsp.
                          Chana Daal          1 tsp.
                          Ginger              1 tsp.
                          Green chilis        2
                          Red Chili           1
Preparation

 [1] Roast rava until light brown.

 [2] Separately, fry mustard seeds, urad and chana daals,
     chopped onion, (crushed) red and (chopped) green chilis in
     oil.  (Optional:  can add cumin and coriander powders, peas,
     mixed vegetables, etc.  and fry these too.)

 [3] Add water to the fried mixture, bring it to a boil, lower the
     flame, and add the rava slowly, stirring while doing so.

 [4] Optional:  add cashews.




From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sun Feb 27 22:03:41 EST 1994
Article: 90 of rec.food.veg.cooking
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From: kmanoj@po.EECS.Berkeley.EDU (Manoj Khiani)
Subject: COLLECTION: Indian Vegetarian Recipes - Part 2 (of 2)
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:90 rec.food.veg:36495 rec.food.recipes:7526


Credits:
The recipes supplied by rajeev@twain.EE.CORNELL.EDU
(Rajeev Krishnamoorthy), rao@cdrsun.stanford.edu (Subbarao
Kambhampati), and satish@pa.dec.com have been marked as
such. The rest are by U15297@uicvm.bitnet (Shyamala
Parameswaran). Shyamala Parameswaran collated the recipes
into their final form.


                                      ***




                                     Vada

Ingredients
                          Moong Daal        1/2 cup
                          Urad Daal         1/2 cup
                          Onion             1
                          Coriander         2 tsp.
                          Green Chili       1
                          Chili powder      1/2 tsp.
                          Salt              1 tsp.
                          Ginger            1 tsp.
                          Baking Soda       1/4 tsp.
Preparation

 [1] Soak urad daal and moong daal for 2-3 hours.

 [2] Grind daals into a coarse paste.
 [3] Add finely chopped onion, salt, coriander powder, chili pow-
     der OR green chili, ginger and soda.  Mix well and set aside
     for 4-5 minutes.

 [4] Fry small spoonfuls of the mixture in hot oil.




                                      ***




                             Vegetable Jalfrasie

Ingredients
                      Onion                   1 large
                      Green peppers           2
                      Tomatoes                2 large
                      Broccoli                1/2 lb.
                      Cauliflower             1/2 lb.
                      Butter                  4 tbsp.
                      Red Chili Powder        1 tsp.
                      Turmeric                1/2 tsp.
                      Ginger                  1 in.  stick
                      Garlic                  3 cloves
                      White vinegar           2 tbsp.
                      Tomato puree            2 tbsp.
Preparation

 [1] Chop onion; cut green peppers, tomatoes, broccoli, and
     cauliflower into 1 in.  cubes.

 [2] Melt butter and saute onion.  Add all the remaining vegeta-
     bles and stir-fry for about 5 minutes over medium heat.

 [3] Add the spices and vinegar.  Stir in the tomato puree, and
     simmer for about 5 minutes.  Season to taste with salt and
     fresh-ground pepper.

            The above recipes were graciously supplied by
    Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU




                               ***




                      Vellirikkai Thogayal

Ingredients
           1 large or 2 medium cucumbers
           3 tbsps oil (sesame, if you have it)
           1 tspn black mustard seeds
           1 tspn white urad dal
           1/2 tspn fenugreek (methi)
           2-4 dried red chillies
           1/2 tbsp tamcon paste
           a good pinch asafoetida
           salt to taste.
Preparation

   1. Peel cucumber, slit into half, scoop out seeds. Slit into
      further narrow strips and cut tiny pieces as for
      kachumbar. Should not be grated as this gives no 'bite'
      feel in the mouth.

   2. Next, warm the oil and fry all ingredients except the
      tamarind. Mustard should stop spluttering and dal/methi
      should turn brown. Drain out these fried spices into a
      blender, leaving oil behind in pan.

   3. Add cucumber and stir fry for two mins, no more.

   4. Add tamcon to spices in blender and with half the
      cucumber run on low speed till everything looks coarsely
      ground and blended. Remove into a bowl, add remaining
      cucumber pieces and mix well.




                               ***




                       Katirikkai Thogyal

Ingredients
           One Bhima eggplant
           3 tspns urad dal
           3-4 red chillies
           a litle asafoetida
           1/2 tbsp tamarind paste
           salt to taste
           oil to fry dal
Preparation

   1. Wrap eggplant in foil nicely and keep inside a 400 deg
      oven for about 45 mins or until soft. Alternately you
      could broil it over a gas flame till it gets evenly charred.
      Cool and peel off skin. Drain of any juices. Chop into
      large bits.

   2. Fry dal, red chillies and asafoetida in oil till brown. Drop
      into a blender, add tamarind, salt and some of the
      eggplant. Run the blender on low speed till coarsely
      blended. Add remaining eggplant and whir for one
      minute. Scrape out and serve.

   3. Other Thogyals/Chutneys

      Substitute lightly sauteed onion/zuchini/canadian (hot
      house) cucumber in above recipe for a variety.




                               ***




                           Pulikacchal

Ingredients
           Soaked tamarind about the size of a large lemon
           1 1/2 tbspn jaggery
           2 tbspns sesame seeds roasted dry
           6-8 green chillies, slit into two (more, if it isn't hot)
           2 inch ginger cut into thin strips
           1 tspn mustard seeds
           1 tspn chana dal
           3-4 tbspns oil, preferably sesame
           good pinch asafoetida
           pinch turmeric
           curry leaves
Preparation

   1. Squeeze out the pulp from the tamarind. You can add a
      little fresh water each time to extract the pulp. When you
      have a about a small bowl full, set aside.

   2. Warm oil, season with mustard seeds first. When they
      start to pop throw in red chillies, chana dal, asafoetida
      and curry leaves. When dal turns red, add the green
      chillies and fry. Throw in the ginger, add tamarind extract
      carefully, a pinch turmeric, salt to taste and jaggery.
      Simmer on low heat till raw smell disappears and the
      sauce has reduced to one-third or thickened yet spoonable.

   3. Crush the roasted sesame seeds with a rolling pin on
      paper or in a spice mill rather coarsely. Add this at the
      end to the pulikacchal Mix well so there are no lumps.




                               ***




                              Gotsu

Ingredients
           One small to medium eggplant
           1/2 tbsp tamarind paste or extract
               from a tamarind size marble, soaked
           one large onion, chopped (if using little
               ones in a bag, about five)
           2 ripe tomatoes, diced
           6 hot green chilles, slit and cut into pieces
           curry leaves
           1 tspn mustard
           1/2 tspn turmeric
           garlic (optional)
           salt to taste
           3-4 tbspn oil
Preparation

   1. Chop the eggplant into very tiny pieces. Heat oil, add
      mustard seeds, when popping add curry leaves, chillies,
      onions and fry till onions become transcluscent. Add
      tomatoes and eggplant and fry for another five minutes. If
      using tamarind paste add a cup and half of water, or pour
      equal quantity of extract from fresh pulp. Throw in the
      turmeric, salt and garlic. Let it simmer for a while until
      eggplant becomes really soft and is barely able to retain
      its shape. Remove from heat.

   2. Tomato-Onion Gotsu

      More tomatoes can be substituted instead of the eggplant
      for a tomato- onion gotsu. Add more chillies if necessary.




                               ***




                          Anai Pachadi

Ingredients
           One small butternut squash
           3-4 green chillies
           3 tbs coconut
           1 tspn tamarind paste
           1/2 tspn mustard seeds
           a little jaggery/sugar
           turmeric and salt to taste
           For seasoning:
           A little mustard seeds, fenugreek,
               red chilli, curry leaves and oil.
Preparation

   1. Cut squash into inch square and 1/4 inch thick slices.
      Wash and in about a cup and a half of water, add
      tamarind paste and sliced squash.

   2. Add turmeric, salt and cook on low heat till done.

   3. Grind coconut, green chillies, 1/2 tspn mustard seeds and
      stir into cooked squash. Can wash out blender and add
      this water too.

   4. Let mustard seeds splutter in oil, add fenugreek, red chilli,
      curry leaves and in a couple of minutes pour onto pachadi.

   5. Variations:

      Instead of tamarind paste can use yogurt at the end. Can
      use cut okra or, okra and eggplant pieces, instead of
      squash.




                               ***




                      Katirikka Rasavangi

Ingredients
           One Bhima eggplant
           1/2 tbsp tamarind paste
           1 1/2 tspn coriander seeds
           1 tspn chana dal
           3-4 dried red chillies
           4 tbsp coconut (dry will do but fresh is better)
           1/2 cup cooked toovar dal (with turmeric)
           1/2 tspn mustard seeds
           a pinch asafoetida
           curry leaves
           A little oil for roasting and seasoning
           salt to taste
Preparation

   1. Cube eggplant. In about a cup of water dissolve the
      tamcon paste. Set on stove, add eggplant to tamarind
      water, a little turmeric, salt and let cook until eggplant is
      done but has not lost its shape.

   2. In a pan with very little oil roast red chillies, coriander
      seeds, chana dal and asafoetida. When you can get the
      aroma of roasted coriander or the red chillies have turned
      a dark, dark red remove from heat and let cool. Throw
      into blender with coconut, add 3 tbsp water and grind
      slowly into paste. Add a little water if blade gets stuck.
      Remove from jar and wash it out with water and save this.

    3. Mash cooked dal with a spoon until blended and add to
       cooked eggplant. Now add the coconut paste and its
       water. Keep on low heat till it starts to simmer a little.
       Take off heat.

    4. Season with spluttering mustard seeds and curry leaves.

    5. Variations:

       You can throw in a handful of chick peas from a can into
       this, thin it out somewhat and have it as katirikka sambar.
       Alternately, you can make the cooked dal with half toovar
       and half chana dal, in which case you should not cook
       until mashed. Remove a trifle before it gets fully done.




                                ***




Kothimeera Kaaram Petti Vankaya Koora-brinjal with coriander
                   By: rao@cdrsun.stanford.edu

 Preparation

    1. Get certain amount of brinjals [the long thin ones, or the
       short small ones found in the Indian stores are
       recommended-though the Bhima Brinjal aka Eggplant
       found in groc. is also fine].

    2. Cut the Brinjal is to long thin pieces [to get an idea for
       the size: for the long thin Indian ones, I slice them
       vertically into four quadrants, and horizontally into 2-3
       cylinders.]

    3. Keep the brinjal aside.

    4. Get certain amount of coriander [for one small bhima
       brinjal, I use about 1 coriander bunch] and 1-2 green
       chillies. Put them in blender, add some water and blend
       it into watery pase.

    5. Now, in a large pan, heat 2-3 tb. spoons of Vitamin E
       (Oil), and add black grams [urad daal/minapa pappu]
       mustard seeds, dry red chillies (in that order) and fry
       them.

    6. When they are being fried, add the brinjal pieces to the
       seasoning, and cook for 6-7 minutes in medium heat
       (while stirring the brinjal pieces).

   7. First, Add salt along with the coriander/chilly paste Next,
      add the coriander/chilly watery paste to the brinjals.
      Cover the pan partially and cook in medium/low heat.

   8. Second, cook until the brinjal soakes up the coriander
      paste, but doesn't become too soft and crumbly

   9. At the end, add some tamarind water [you may also add
      flour if the curry is too watery for your taste].

  10. The curry is now ready.




                               ***




                 Vankaya Kaaram Petti Koora
                  By: rao@cdrsun.stanford.edu

Preparation

   1. Make the curry in the same way as above (step 1-3, 5, 6, 8
      are same) but instead of coriander/green chilly paste, put
      the "Kaaram" made as follows:

   2. In a small pan, roast (with very little oil), 3-4 tb spoons
      of split chana daal (bengal grams), 2-3 tb. spoons of urad
      daal (black grams), 2 tb. sp. of whole Dhaniya
      (coriander) seeds, 1 tea spoon mustard seeds, 2-3 small
      dry red chillies, and (optionally) 0.5 tb. spoon of white
      sesame seeds.

   3. Dry grind the roasted mixture into powder (it is actually
      better to stop grinding when you have small pieces of
      chana daal).

   4. Add this powder to the brinjal in step 7. above.

   5.  [NOTE: YOU CAN SUBSTITUTE DONDA KAAYA
      (TINDOLLA) OR BEERA KAAYA (??) FOR BRINJAL
      IN THE SECOND CURRY.]




                               ***




                     Didir Onion Rava Dosa

Ingredients
           one cup semolina/rava
           one cup maida
           1/2 cup rice flour
           4-5 green chillies finely chopped
           3/4 inch ginger chopped fine
           1 1/2 tspn jeera slightly crushed
               (enough to bring out its flavor)
           salt to taste
           good pinch asafoetida
           2-3 chopped onions
           a bunch cashews
           oil to make dosas
Preparation

   1. Mix rava, maida, rice flour together into a thick batter
      adding little water at a time so no lumps are formed.
      Mixing by hand is a good idea if you don't have a whisk
      or electric mixer. Add salt, crushed cumin asafoetida and
      leave in a warm spot for six to seven hours at least.

   2. When ready to eat, spray a non-stick pan lightly with oil
      and warm.

   3. Thin out the batter to the consistency where it can be
      drizzled onto the pan with a spoon. Drop chopped green
      chillies and ginger into batter.

   4. Sprinkle some of the cut onions and cashews onto the pan
      and now continuing on low-medium heat, drizzle the
      batter such that there is a latice work effect. A lot of
      holes is just the thing. Dribble a bit bit of oil around it
      and when the edges start turning brown coax it off the
      pan with a flat, wide spatula and flip it over. Remove in a
      few minutes and make more.

   5. For the plain rava dosa leave out the onions.




                               ***




                           Didir Dosa

Ingredients
           3 measures of rice flour
           1 measure of urad flour
Preparation

   1. Mix well so no lumps are formed. Salt to taste. Leave
      covered in a large pot overnight. Make thin crepes,
      preferably in non-stick pan.

Pesarattu

Ingredients
           1 cup mung dal
           1/3 cup rice
           4 green chillies
           1 tspn cumin
           1 inch piece ginger
           salt to taste
           oil for making dosas
           1 cup chopped onions
           chopped coriander
Preparation

   1. Soak mung dal and rice five to six hours. Grind to rava
      consistency with chillies, ginger and cumin. Add chopped
      onions, coriander and mix well without beating. Lay out
      thin crepes in non-stick pan and do same as for regular
      dosas.




                               ***




                    Onion Vetha Kozhambu

Ingredients
           lemon size tamarind soaked in about a cup of water
           pearl onions/shallots peeled
           2 dried red chilli pods
           1 1/2 tspn sambar powder
           1 1/2 tspn rice flour mixed
               with a little water for thickening
           salt to taste
           mustard, chana dal, curry leaves for seasoning
           a pinch asafoetida
           2 tbspn oil
Preparation

   1. Warm oil. Season with mustard , chana dal and curry
      powder. Saute peeled onions till translucent. Add
      squeezed out extract of tamarind. Throw the sambar
      powder, salt and asafoetida in. Let simmer till onions are
      cooked. Add dissolved rice flour water for thickening. Stir
      and wait till it simmers again a couple of minutes.
      Remove

   2. Variations:

      Tomatoes with chick peas makes a delicious vatha
      kozhambu. Add some slit green chillies if you would like
      to spike it up. Other suggestions are diced sweet potato,
      diced butternut squash, daikon (chinese radish),
      drumsticks (available fresh in Indian stores or canned,
      pre-cooked) all on their own.




                               ***




                              Pitlai

Ingredients
           2 med bitter gourds (karela)
           3/4 can chickpeas
           1/2 cup cooked toovar dal
           3 green chillies slit
           1 1/2 tspn tamarind paste
           3-4 red dry chillies
           2 tspns urad dal
           1 1/2 tspn coriander seeds
           1/2 cup grated coconut
           few peppercorns
           a little jaggery or sugar
           turmeric, salt to taste
           mustard seeds, curry leaves, oil for seasoning
Preparation

   1. Slit karela into four quarters and cut 1/2 inch thick pieces
      across.

   2. In a little oil, saute cut karelas and green chillies. Add 2
      cups water, tamarind, turmeric and salt. Let simmer until
      karelas are tender. Add chickpeas and jaggery/sugar.

   3. While karelas are cooking, in another pan sprinkle a little
      oil and fry coriander seeds, urad dal, red chillies and
      peppercorns until well roasted. Add coconut, stir a min or
      two and then grind in a blender. Add a little tomato
      paste if handy for color.

   4. Blend in cocunut paste into the karela-tamarind mixture.
      Add the dal. Mix well and reheat a till it begins to
      simmer. Take off stove.

   5. Pour seasoning on top.




                               ***




            Cabbage, potatoes and peas molagootal

Ingredients
           1/2 cup mung dal
           1/2 a small head cabbage chopped fine
           1 large baking potato, diced
           a bunch frozen peas
           1 heaped tspn sambar powder
           turmeric, salt to taste
           shredded dry coconut (fine variety)
               soaked in a little water
           mustard, urad dal, dry red chilli,
               curry leaves and oil for seasoning
Preparation

   1. Set dal to cook in about 2 cups water and a touch
      turmeric. When dal is three-quarters done add shredded
      cabbage, potatoes and a little more water if needed on top
      of the dal. Add sambar powder and salt.

   2. Cover with a lid and let it simmer away another 10 to 15
      mins. Veggies should be done but still holding their
      shape. Stir in wet coconut. Remove from heat. Top with
      seasoning as explained in previous recipes.

   3. If more particular, grind fresh coconut with roasted red
      chilli and roasted urad dal paste in lieu of the dessicated
      coconut.

   4. Variations:

      You can do a keerai (spinach) kootan with a little
      modification. Add fresh coconut ground with roasted red
      chillies, urad dal and a little cumin. Also you can cook
      toovar dal separately or throw veggies + dal in a cooker
      for a few minutes, if you like. This tends to overcook
      veggies but can be done fast.




                               ***




                            Erucheri

Ingredients
           2 plaintanos
           1 1/2 cups fresh coconut
           crushed black pepper
           turmeric, salt to taste.
           mustard, 1 red chilli, urad dal,
               curry leaves, oil for seasoning
Preparation

   1. Peel plaintanos and cut into small pieces after slitting
      lengthwise into quarters.

   2. Cook with water well above level of veggies, salt turmeric
      and pepper added on low heat until plantanos get really
      done. Takes about 25 mins or so. Grind half the fresh
      coconut and add to cooked plaintanos.

   3. In a separate pan season with mustard, urad dal, curry
      leaves and fry remaining grated coconut until a reddish
      brown. Pour this onto the plaintainos and ericheri is
      ready.




                               ***




              Chou-Chou koot/curry/pooduthual

Ingredients
           Two medium sized chayote squash
           1/2 cup shredded coconut
           2 green chillies, crushed
           turmeric, salt to taste
           mustard, 1 red chilli, urad dal,
               curry leaves, oil for seasoning
Preparation

   1. Peel skin of squash. Cube. Cook with a little water,
      turmeric and salt. When done yet firm, add coconut and
      green chilli mix. Pour seasoning on top. If there's more
      liquid it becomes kootu, if moist but not liquidy then
      poduthual.

   2. Variations:

      Can do plaintanos (raw, green or, if not there, very, very
      green chiquita bananas) for a vazhakai poduthual/thoran.
      Also can do red pumpkin/butternut squash similarly.

   3. An excellent and quick ckakka thoran is also possible. A
      Thai canned product is green jackfruit, already cooked.
      Just shred this by hand, prepare seasoning in 5-6 tbspns
      oil and toss crushed coconut and green chillies in. Salt.
      Stir well and remove when thoroughly heated thru and
      still moist. This dish needs a fair amount of coconut, and
      the fresh one is preferred.




                               ***




                           Vangi bath
                     By: satish@pa.dec.com

Ingredients
           1 medium sized eggplant;
           Coriander seeds, asafoetida, dried red chilli (2/3/4),
               urad dal, turmeric, cinnamon sticks.
           Basmati rice, cooked.
           Coconut - shredded (the large-shredded variety
               preferred over the micro-shredded type)
           1 large lemon
Preparation

   1. Cook the rice. The usual way - but to get it dry, fluffy
      and light (not at all sticky)..

   2. Skin the eggplant and chop it into cubes; sprinkle lemon
      juice on the the cubes (+ some salt) and let sit for 30
      mins or so.

   3. In a large saucepan, heat some oil and when hot, toss the
      spices in and fry for 2-3 mts.. When the color had
      changed dark, use a slotted spoon and toss the contents
      into a plate lined with a paper napkin (this will drain out
      the oil sticking to the spices).

   4. Add some oil to the pan and when hot, toss the coconut
      in and keep stirring until the coconut becomes
      brown/golden. Remove in a manner similar to the spices.

   5. To the pan, add some oil and when hot, add the soaked
      eggplant cubes and stir until 75

   6. Remove the eggplant and keep in a warm container.

   7. In a blender (or coffee grinder), blend the spices and
      coconut until you have a powder.

   8. In a pot, boil 1/4th cup water, lotsa lemon juice, 1/2 tsp
      turmeric and some salt.

   9. Into the cooked rice, toss the contents of the pot and stir.
      The rice should take on the color of the turmeric.

  10. Now, add the contents of the blender. The rice should
      take the color of the spice-mix and here and there, you
      can see a glimpse of the yellow turmeric color.

  11. Squeeze lemon onto the eggplant; let sit for 1-2 mts; toss
      the eggplant into the rice and stir.

  12. Taste a bit; if you need salt, add. If you feel something is
      missing, squeeze some lemon, stir and repeat. (You may
      choose to add some salt that way too) Vangi bath is
      ready. Serve with yogurt raita/pachadi.




                               ***




                          Venn pongal

Ingredients
           2 cups rice
           3/4 cup mung dal, dry roasted to a golden brown
           cracked black peppercorns
           1 1/2 tspns lightly crushed cumin
           turmeric, salt to taste
           A good bunch curry leaves
           a little chopped ginger
           5-6 tbspns ghee/melted butter turned brown
           bunch cashews
Preparation

   1. Wash rice and roasted dal. Add water to one inch above
      level of rice. Add turmeric and let it simmer. Add a little
      more water if not semi- solid. When done remove from
      heat.

   2. Warm ghee and roast cashews until a golden, remove
      carefully and set aside. Throw in cumin seeds, cracked
      pepper, curry leaves into the ghee and in a minute or two
      pour int onto the pongal with the cashews. Add the
      ginger. Mix well.




                               ***




           Very Minty, Very tasty, Vegetable Biryani

Ingredients
           2 1/2 cups rice (basmati preferred)
           2 med-large onions, chopped fine
           To soak: in 2 cups thick yogurt,
               good if homemade with half and half)
               FOR BEST RESULTS: soak for 2-3 hours.
           6 med tomatoes, diced
           6 cardadmoms
           6 cloves
           6 cinnamon sticks
           1 tspn turmeric
           1 tspn garam masala
           2 tspn dhania powder
           1/2 tspn red chilli powder
           1 bunch chopped coriander
           1 bunch chopped fresh mint
           5 green chillies, slit.
           Grind to paste: (and add to above
               yogurt mix to soak)
               4-5 cloves garlic, 4 green chillies,
               inch ginger.
Preparation

   1. Fry half the onions in a little ghee/oil until transluscent,
      add washed drained rice, stir till oil coated and a little
      crisp. Cook on low, low heat till 3/4 quarters done.
      Remove from heat.

   2. Sliver veggies. (carrots, beans) (cauliflower in small
      florets)

   3. Warm 4 tbspns oil and a litle ghee for flavor. Drop bay
      leaves, fennel, star anise (a must!). Fry onions till clear.
      Add veggies, stir until crisp cooked. Add yogurt mix. Salt
      to taste. And cook it down till thick and spoonable.

   4. Pre-heat oven to 400.

   5. Spread some rice in a large aluminum baking pan, then
      alternate by spreading some of the yogurt mix. Repeat
      alternating rice and yogurt mix till everything is used up.
      Cover tightly with foil wrap by crimping foil over edges of
      pan. Bake for 30 mins.




                               ***




                          Ricotta Halva

Ingredients
           15 oz. ricotta cheese
           3/4 cup sugar
           1/2 stick butter
           1/2 cup milk powder
           a few threads saffron soaked in warm milk
           powdered cardamoms
           pistachios for garnishing
Preparation

   1. Mix top four ingredients together and cook on low heat
      till dry and crumbly. Add last three ingredients and blend
      while still warm.




                               ***




                       Instant Therati Pal

Ingredients
           48 oz ricotta cheese
           1 1/2 cups sugar
           2 cans condensed milk
           1 cup ghee
Preparation

   1. First heat ricotta cheese (low) till it becomes dry and
      crumbly.

   2. Then add sugar. Mix and cook till it becomes solid.

   3. Pour in condensed milk and cook further.

   4. Add ghee and stir a while. Remove when halva doesn't
      stick to your fingers.

   5. (don't let it become too solid - it will solidify when you
      cool it.)




                               ***




                            Badusha

Ingredients
           2 cups bisquick
           sour cream
           2 cups sugar
           1 cup water
Preparation

   1. Make one thread consistency syrup with sugar and water.

   2. Make a dough with bisquick and sour cream. Roll it into
      balls and flatten slightly. Score a circle on the patty with
      a knife or small cap.

   3. Deep fry in crisco or oil on low fire till a med brown.

   4. Dip in syrup by pushing it deep down, remove and set
      aside. Can place a walnut or pecan in the center
      immediately after dipping.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 28 15:32:24 EST 1994
Article: 91 of rec.food.veg.cooking
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From: antimony@yoyo.cc.monash.edu.au (Thalia Kyvernitakis)
Subject: VEGAN: moussaka
Message-ID: <antimony.1994.Feb28.130256@yoyo.cc.monash.edu.au>
Followup-To: poster
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Ingredients:

2 medium eggplants
3 medium potatoes
a whole heap of tomatoes
3 cloves garlic
1 medium onion
dash of chilli sauce
olive oil

Method:

sautee the onion and the garlic in some olive oil...
meanwhile slice up the eggplant and the potatos.  fry the eggplant until lightly
brown on both sides, boil the potatoes so that they are cooked but not breaking
up.
either dice up or grate the tomatoes into the onion/garlic and throw in the
chilli sauce, to taste.

when the tomato mixture  is warm and not so runny, put some in the bottom of the
baking dish.  then go :
layer of eggplant
layer of sauce
layer of potato
layer of sauce
layer of eggplant
etc...
ending with a layer of tomato .  .     .
and put it in the oven till the top is starting to brown up.

then keep it away from everyone or you won't get a piece!

thalia.



From bigblue.oit.unc.edu!concert!gatech!usenet.ins.cwru.edu!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 28 15:32:26 EST 1994
Article: 92 of rec.food.veg.cooking
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From: ashok@rss.dl.nec.com (Ashokkumar Patel)
Subject: LACTO: Vegetarian, Pineapple Curry 
Message-ID: <CLxu8s.HF9@rss.dl.nec.com>
Followup-To: poster
Keywords: mushrooms, pineapple, potato, curry 
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Description:
------------
An Indian curry with some traditional vegetables and 
some new-world additions.  An exotic, flavorful, yougurt
dish, with crunchy nuts, spice and tropical fruit.
Low in fat and high in fiber and carbohydrates.

Ingredients:
------------
almond, 3 tablespoons, chips (add more if you like)
bell-pepper, 1 in big chunks
carrots, 2 whole boiled   (no too soft)
cayene pepper, 2 whole 
cinnamon, 2 tablespoons, powdered 
cloves, 6 whole
curry powder, 4 tablespoons (plus-or-minus to taste)
garlic, 3 cloves, minced 
ginger, 1 teaspoons, minced 
mushroom, 3 cups, halved
nutmeg, 1 teaspoon, grated
oil, 1 teaspoon (omit if desired)
onion, 2 large in big chunks
peanuts, 3 tablespoons, crushed
pinapple, 1/2 cup shredded
potatoes, 3 whole, boiled (not too soft)
salt, 3 teaspoons 
sugar, 2 teaspoons
tomatoes, 4 large, ripe, diced
vegetable stock, 1 cup 
white flour, 1/2 cup (used for thickening)
yougurt, 2 cups 

Method:
-------
1) Bring vegetable stock to a boil in a wok. (yes, we like this better)
2) Add onions, tomatoes, garlic, ginger, mushrooms, bell-pepper to stock
   and cook until slightly soft (about 2 minutes).
3) Add curry powder, cayene, boiled potatoes, boiled carrots
   and mix and cook slightly (about 3 minutes).
4) Add yougurt and mix (cook 1 minute)
5) Add cinnamon, nutmeg, clove, sugar, salt, oil and mix (cook 1 minute)
6) Add peanuts, almonds and pinapple and mix (cook 1 minute)
7) Mix slowly, being careful not to breakup big pieces of vegetables.
8) Add white flower as needed to thicken the sauce.
9) Taste and adjust flavors as needed with above ingredients
10) Cook at low heat for atleast 10 minutes, longer if you 
    can control yourself.

Serving Suggestion:
-------------------
Serves 4-5 depending on the appetite.

Serve over warm, fluffy and fragrant basmati rice with
a side of favorite bread (naan preferable).

Remove cayene, whole cloves before serving.


Hope you enjoy this dish.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 28 22:40:45 EST 1994
Article: 93 of rec.food.veg.cooking
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From: theikkinen@marvin.ag.uidaho.edu (Tanya Heikkinen)
Subject: VEGAN: Spring Rolls and Rice
Message-ID: <theikkinen.228.0@marvin.ag.uidaho.edu>
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I can't wait to see what our new bulbs will look like this year, so I thought
I'd encourage the next season and make Spring Rolls :-).

Last night I made my own version of spring rolls and rice.  It was quite 
tasty, but I noted some variations that could make these dishes even better.
The rolls are very low fat, but the rice has some oil.  These made enough
for my SO and I for dinner and lunch, with a little rice left over for the
parrots.

The following ingredients may be hard to find, but we got them at the local
asian food store:

*Dried black fungus is very dark brown, with ruffled edges.  It has a very
firm consistency, even after soaking, but is quite tasty.

*Rice paper wrappers are flat, translucent sheets (the ones I get are round)
made from rice.  The ones I get also have a basket weave design imprinted
on them.


Spring Rolls

2 oz. dried black fungus
2 oz. dried shiitake (or about 6 fresh ones, if available)
2 green onions
1 inch ginger root
1/2 cucumber
10 rice paper wrappers

Soak black fungus and shiitakes in hot water for 20-30 minutes, until soft.
Meanwhile, finely chop the onions and ginger.  Peel and chop the cucumber.
Chop the fungus and shiitakes.  Combine all and set aside to let the flavors
mingle.  Wet the rice paper wrappers, and let sit for about 2 minutes.
Carefully peel the wrappers apart, and put about 1 tbsp of filling in each.
Roll up and place on a tray.  Serve.

Notes:
1.  I wanted something light, so I didn't saute the ingredients.  I think it
would be quite good if you did (especially if you didn't get that ginger
chopped very fine :-) ).

2.  Some other ingredients that would be good: 1/2 cup crumbled, marinated
tofu; a few tablespoons tamari; 1/3 cup chopped roasted walnuts; 2 tbsp 
finely chopped peppers (as hot as you please), 2 tbsp finely chopped fresh
mint, or 1/2 cup chopped sprouts.

3.  You could also keep the filling ingredients separate, and let everyone
build their own.  Then you could have a multitude of toppings, and poke fun
at anyone who can't manage to peel off a whole sheet of rice paper!


Rice

1 tbsp peanut oil
1 tsp mustard seeds
2 cardamom pods
1 1/2 cups white rice (used long-grain Jasmine rice)
1 tsp salt
1 3/4 cups water

Set a large saucepan over medium-high heat.  Add the oil, then after a
minute, add the mustard seeds and cardamom seeds.  Saute for a few minutes,
until the mustard seeds begin to pop.  Add the rice, and stir until the rice
is coated in oil.  Add the water and salt.  Turn the heat to high.  Let boil
until you begin to see the rice through the water.  Reduce the heat to low,
cover, and let cook about 15 minutes.


Notes:
1.  This would have been very pretty with some finely chopped chiles, and
served with quartered, vine-ripe tomatoes, but alas, it is February, and
tomatoes are rather disgusting this time of year.

2.  You could also use brown rice, but you will have to adjust the water and
cooking times.



From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Tue Mar  1 23:03:31 EST 1994
Article: 94 of rec.food.veg.cooking
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From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Subject: VEGAN: veggy sloppy joe?
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rfeigenb@gmuvax.gmu.edu writes:
> Hi!  I just wanted to know if anyone has a recipie for vegetarian sloppy 
> joe mix.  I had sloppy joes once made out of tofu, and they were great, but
> I don't have the slightest idea how to make them myself.  If anyone has a
> good recipie, please let me know about it, as well as where to get the
> ingredients.

Here is a quick, tasty vegetarian sloppy joe recipe.  It originated
in an article in Vegetarian Times a couple of years ago, but I have
adapted it extensively.  You
should be able get all of the ingredients in a well-stocked super-
market these days except, maybe, the falafel mix (check in a Middle-
Eastern food store or a health-food store).

FALAFEL SLOPPY JOE

6 oz. dry falafel mix (~1 c.)
2 tbsp. safflower or other vegetable oil
28 oz. can Italian-style tomatoes, cored  but not drained
1/2 tsp. salt
1/8-1/4 tsp. pizza pepper
2 tsp. chili powder
15-16 oz. can of black beans, drained and rinsed
4-6 oz. extra-sharp cheddar or pepper jack cheese, grated (optional)
4 slices bread or 2-4 English muffins

1. Prepare falafel mix according to package directions.  This usually
   means mixing the falafel mix with 1 c. water and letting stand for
   10 minutes.

2. Heat the oil in a large pan (preferably non-stick) and add the
   prepared falafel mix.  Cook and stir until the mix dries out a bit
   and starts to clump.

3. Add the tomatoes, salt, pizza pepper, chili powder, and black beans.
   Stir to mix.  Partially cover pan and cook, stirring occasionally,
   until mixture thickens to sloppy-joe consistency.

4. Toast bread.  When sloppy joe is ready, serve over toast with
   cheese sprinkled on top, if desired.  Makes two generous servings.

Karen Fegley
Stratus Computer, Inc.
kaz@vineland.pubs.stratus.com



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Mar  2 23:19:58 EST 1994
Article: 95 of rec.food.veg.cooking
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From: sridhar@asuvax.eas.asu.edu (Guide Reminder)
Subject: FAQ: World Guide to Vegetarian Restaurants - Bimonthly Reminder
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This is a bimonthly reminder for the ftp location of the "World Guide
to Vegetarianism" maintained by mwisdom@ccs.carleton.ca (Mark Wisdom).

[ Suggestions on this reminder should be directed to me while the
  updates/comments regarding the guide should be directed to the
  contacts mentioned in the guide. 
- Sridhar Venkataraman <sridhar@asuvax.eas.asu.edu> ]

______________________________________________________________________


The World Guide to Vegetarianism is a 14 part listing of vegetarian
restaurants, vegetarian-friendly restaurants, natural food stores,
vegetarian organizations, etc.

You can obtain the latest officially posted copy of this guide by
sending an e-mail to mail-server@rtfm.mit.edu with any combination of
the following lines in your message body:

  send usenet/news.answers/vegetarian/guide/usa1
  send usenet/news.answers/vegetarian/guide/usa2
  send usenet/news.answers/vegetarian/guide/usa3
  send usenet/news.answers/vegetarian/guide/usa4
  send usenet/news.answers/vegetarian/guide/usa5
  send usenet/news.answers/vegetarian/guide/california1
  send usenet/news.answers/vegetarian/guide/california2
  send usenet/news.answers/vegetarian/guide/california3
  send usenet/news.answers/vegetarian/guide/canada1
  send usenet/news.answers/vegetarian/guide/canada2
  send usenet/news.answers/vegetarian/guide/europe1
  send usenet/news.answers/vegetarian/guide/europe2
  send usenet/news.answers/vegetarian/guide/other1
  send usenet/news.answers/vegetarian/guide/other2
  send usenet/news.answers/vegetarian/faq

The guide is also available via anonymous ftp from rtfm.mit.edu in the
directory /pub/usenet/news.answers/vegetarian/guide. The FAQ for
rec.food.veg is in the file /pub/usenet/news.answers/vegetarian/faq.

[ An index of all files is in the works.  When completed, it will be
  posted and might possibly be archived as vegetarian/guide/index.  ]
  


From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar  4 11:35:12 EST 1994
Article: 96 of rec.food.veg.cooking
Newsgroups: rec.food.veg,rec.food.veg.cooking,rec.food.recipes
Path: bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: sridhar@asuvax.eas.asu.edu (Sridhar Venkataaman)
Subject: LACTO: Carrot Halwa
Message-ID: <sridhar.940304.1@homecheese.eas.asu.edu>
Followup-To: poster
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: ASU, Valley of the Sun(s), AZ USA
Date: Fri, 4 Mar 1994 13:57:29 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: lacto/carrot-halwa
Lines: 58
Xref: bigblue.oit.unc.edu rec.food.veg:36812 rec.food.veg.cooking:96 rec.food.recipes:7631

IMO close to a North Indian gajar (Hindi term for carrot) halwa.  The
quantities are advisory.  If there is much (needed) variation in your
preparation, I would be interested in hearing about it.

Sridhar.
                            -=-=-=-=-

CARROT HALWA

     CARROT_HALWA - A South Indian Preparation

INGREDIENTS ()
     350 gm.   Carrots
     0.375 ltr.
	       Milk
     0.5 ltr.  Sugar
     5-6       Cardamom	Pods
     5-6       Cashew nuts (optional)
     8-10      Raisins (optional)
	       Ghee (optional -	for frying cashews)

PROCEDURE
	  (1)  The first step is to grate  the	carrots	 using	a
	       blender.	  It  is  a bit	difficult getting it done
	       using a cheap one.  Persistence pays. :-)

	  (2)  Heat milk in a vessel and bring it to boil.   Once
	       it  is  boiling,	 add the grated	carrots	until the
	       odor of carrots disappears and the  odor	 of  milk
	       dominates.

	  (3)  If you have sugar crystals, it is probably  better
	       to  make	a thick	sugary liquid separately (heating
	       sugar crystals in water until the sugar	dissolves
	       completely).   Alternatively,  you  can	just  add
	       sugar to	the preparation	after Step 2.	Heat  the
	       preparation  until  the	sugar has diffused in the
	       mixture and the mixture becomes thick.

	  (4)  Grind the cardamom pods using your hands	to  break
	       them  open  and add them.  If using cashews, break
	       them into  small	 pieces	 and  fry  them	 in  ghee
	       separately and add them.	Add the	raisins	too.

	  (5)  The final preparation (whatever comes out!) is the
	       halwa.  It is best eaten	after it is cooled.

NOTES
     The trick to tune the recipe to your fat/taste  requirements
     is	 to  have a fixed amount of carrots  and vary the amounts
     of	milk and sugar.	 If you	need more milk,	you  can  add  it
     anytime and let the preparation for a little more time until
     it	becomes	thick.

CONTRIBUTOR
     Sridhar Venkataraman <sridhar@asuvax.eas.asu.edu>
     with ingredient help from 'Samaiththup paar', a cookbook in Tamil.



From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:09:53 EST 1994
Article: 97 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: raj@tsms.tandem.com (ganesan_raj@tandem.com(Raj Ganesan))
Newsgroups: rec.food.veg.cooking
Subject: RE: REQUEST: advice on cooking rice
Keywords: Microwave
Message-ID: <CM47G7.9KG@dsg.tandem.com>
Date: 4 Mar 94 04:12:20 GMT
References: <2ktvd6$pkc@cs.ubc.ca>
 <94Mar1.154857est.50@jarvis.csri.toronto.edu>
 <DANB.94Mar3015135@m11-113-6.mit.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Tandem Computers, Inc.
Lines: 13
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
X-Disclaimer: This article is not the opinion of Tandem Computers, Inc.


Cooking rice in the microwave:

wash rice and add water in 1:1.75 proportion (1 cup rice, 1 + 3/4 cups water). 
(Add warm / hot water) . Cook covered for 10-15 minutes (depending upon
quantity of rice) and uncovered for 8-10 minutes.

This works extremely well for small quantities (2-3 cups) of rice. (Use a 
BIG bowl, as the rice may boil over), esp. with Basmati rice. Add a little more
water when using jasmine rice (1:2)

Good Luck!
Raj


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:09:54 EST 1994
Article: 98 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: anna@lear (Anna DIPANCRAZIO)
Newsgroups: rec.food.veg.cooking
Subject: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
Message-ID: <1994Mar3.202832.25140@sifon.cc.mcgill.ca>
Date: 4 Mar 94 04:12:26 GMT
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: McGill University
Lines: 10
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>


Besides making yoghurt cheese and salad dressing, any other suggestions for 
a liquidy yoghurt.

Thanks

Anna


--


From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sat Mar  5 09:09:55 EST 1994
Article: 99 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking,rec.food.recipes,rec.food.veg
Path: bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: srikanth@engin.umich.edu (Ranganathan Srikanth)
Subject: LACTO: Dadhyonam - Yoghurt Rice (Re: WATERY YOGHURT -- WHAT CAN I DO WITH IT?)
Message-ID: <2l7sslINNsop@srvr1.engin.umich.edu>
Followup-To: poster
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Michigan Engineering, Ann Arbor
References: <1994Mar3.190639.19661@sifon.cc.mcgill.ca>
Date: Fri, 4 Mar 1994 20:45:23 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: lacto/yoghurt-rice-indian
Lines: 47
Xref: bigblue.oit.unc.edu rec.food.veg.cooking:99 rec.food.recipes:7634 rec.food.veg:36830


You can make a extremely simple item thats almost
the uncompromising part of a south Indian meal.

Dadhyonam (yoghurt rice)

Ingredients:
Rice very well cooked 
almost to paste (add more              four cups
water while cooking it)


yoghurt (thich or watery doesn't matter)  2-3 cups

Cilantro finely chopped                  1-cup

green chillis finely chopped             1/8 cup

ginger finely chopped                    1/8 cup

black mustard                            1-2 teaspoons

Heeng                                    1/4 teaspoon

salt to taste

milk if the yoghurt is very sour

Mash the rice very well adding yoghurt little by little
into paste of yoghurt and rice. Add salt and hing and
continue to mix. Add the ginger and green chilli and
mix the stuff switching the stove off.

In a small vessel add two tea spoons of oil and
crackle a the mustard on heat. then
add this to the paste and add the cilantro and
mix.

Serve it immediately or refrigerate it for about an hour
and serve.

Don't mix the yoghurt in hot steaming rice. wait for
it to cool.

srikanth




From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:09:55 EST 1994
Article: 100 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: baukusl@cranium.com.msu.edu (Lori Baukus)
Subject: RE: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
Message-ID: <baukusl.81.2D777425@cranium.com.msu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: College of Osteopathic Medicine
References: <1994Mar3.202832.25140@sifon.cc.mcgill.ca>
Date: Fri, 4 Mar 1994 20:50:41 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 20

In article <1994Mar3.202832.25140@sifon.cc.mcgill.ca> anna@lear (Anna DIPANCRAZIO) writes:
>From: anna@lear (Anna DIPANCRAZIO)
>Subject: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
>Date: Fri, 4 Mar 1994 04:12:26 GMT


>Besides making yoghurt cheese and salad dressing, any other suggestions for 
>a liquidy yoghurt.

>Thanks

>Anna


>--

You might want to try straining it.  Set it up to strain overnight.  I am not 
exactly sure how, but I heard of it on *Grahaam Kerr* ( a cooking show.)  He 
uses it in a lot of his recipes.



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:09:56 EST 1994
Article: 101 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: Dave.Donaghy@bris.ac.uk (Dave Donaghy)
Subject: RE: Soya milk
Message-ID: <CM5Mx7.7wH@info.bris.ac.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Maths Dept, University of Bristol, U. K.
Original-Sender: usenet@bris.ac.uk (Usenet news owner)
References: <CM3CsH.4to@brunel.ac.uk>
Date: Fri, 4 Mar 1994 20:50:43 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 19

Christopher B Jeyes (gt92cbj@brunel.ac.uk) wrote:

: Can someone tell me which brand of soya milk tastes most like cows' milk? I'd really like to go vegan, but I can't stand all the types of soya milk I've ever tried.

Granose sugar free is really good, I reckon. I've tried a few, but the
others mostly tasted too dry. I actually prefer the Granose stuff to cow's
milk, even though I'm not vegan, (not even really a veggie) but it's too
expensive to buy all the time. They also do the same stuff, but made with
organic soya beans. I'm not praising organic food in general, but in the
shops where I buy it, it's actually cheaper than the other stuff. Beware
the sugar-/salt-added versions. They're horrible.

 ------------------------------------------------------------------------------
 | Dave Donaghy                 |     Email: Dave.Donaghy@bristol.ac.uk       |
 | Maths Dept                   |                                             |
 | University of Bristol        |     Tel:   0272 - 28 8658                   |
 | Bristol BS8 1TW  (U.K.)      |     Fax:   0272 - 30 3316                   |
 ------------------------------------------------------------------------------



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:09:56 EST 1994
Article: 102 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: handeli@phoenix.ocf.llnl.gov (David I Handeli)
Subject: vegetarian quiche
Message-ID: <2l7vvf$6rk@lll-winken.llnl.gov>
Keywords: quiche, vegetarian, low-fat, no-fat
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Lawrence Livermore National Laboratory
Date: Fri, 4 Mar 1994 20:50:49 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 10

As a new vegetarian, I am looking for new recipes. Does anyone
have a nice no-fat recipe for a vegetarian quiche that they would
like to share? I have not found any in books by Ornish or McDougall.
thanks.








From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Sat Mar  5 09:09:57 EST 1994
Article: 103 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL
From: zatman@geophysics.harvard.edu (Stephen Zatman)
Subject: REQUEST: do they have "quorn" is the U.S.
Message-ID: <CM5o4I.JL8@das.harvard.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Earth and Planetary Sciences, Harvard University
Date: Fri, 4 Mar 1994 20:54:30 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 5

since moving to the U.S. in September I have completely failed to find this,
and it was a major component of my diet in the U.K. I think it is made in the
UK by a subsidiary of ICI, but is it available in the states, and if not is
there anything closer to quorn than tempeh or tofu?



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Sat Mar  5 09:09:58 EST 1994
Article: 104 of rec.food.veg.cooking
Newsgroups: rec.food.historic,rec.food.sourdough,rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL
From: london@sunSITE.unc.edu (Larry London)
Subject: Accessing FAQs and other documents at sunSITE.unc.edu
Message-ID: <2l7sa9$9q6@bigblue.oit.unc.edu>
Followup-To: poster
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of North Carolina, Chapel Hill
Date: Fri, 4 Mar 1994 20:57:29 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 253
Xref: bigblue.oit.unc.edu rec.food.historic:2094 rec.food.sourdough:2070 rec.food.veg.cooking:104

from: pub/academic/agriculture/sustainable_agriculture
document: "RESOURCES"
-

>From sunSITE.unc.edu:

FAQs, newsgroup, mailing-list and newsletter archives plus 
other information on sustainable agriculture, permaculture 
landscaping, gardening, farming, rural skills, horticulture, 
metalworking, woodworking, housebuilding, food, cooking, nutrition,
alternative: healthcare, energy, architecture, housing, living,
ecology and the environment.

Accessable via:

WAIS
WWW
ftpmail (send e-mail to ftpmail@sunsite.unc.edu for helpfile)
Gopher
        Link Info:

        Type=1
        Name=Worlds of SunSITE -- by Subject
        Path=1/sunsite.d
        Host=calypso.oit.unc.edu
        Port=70

       
Anonymous ftp:

ftp sunsite.unc.edu
cd pub/academic

cd agriculture/sustainable_agriculture
-or-
cd agriculture/rural-skills
cd food/historic -or- food/sourdough

-or-
cd medicine/alternative-healthcare
-or-
cd environment/alternative-energy/miscellaneous

Telnet:

telnet sunsite.unc.edu
Login: gopher
Enter term type: (vt100 works fine)

    -Gopher Menu-

The Worlds of sunSITE
Sustainable Agriculture Information
SunSITE Sustainable Agriculture Information
->Rural Skills: etc.
  food
  historic -or- sourdough
->Alternative Energy
->Alternative Healthcare

-and-

The Worlds of SunSITE
browse sunSITE archives
academic
agriculture
  sustainable_agriculture
  -or
  rural-skills
  food
  historic -or- sourdough

The Worlds of sunSITE
browse sunSITE archives
academic
environment
  alternative energy
  miscellaneous

The Worlds of sunSITE
browse sunSITE archives
academic
medicine
alternative healthcare


FAQs:

rec.gardens
misc.rural
rec.food.sourdough
rec.food.veg
rec.crafts.metalworking
rec.woodworking
alternative energy
sci.energy.hydrogen
alt.meditation
sci.life-extension
vegetarian

Documents (partial list):

historic food
sourdough bread-yoghurt-kraut-fermented foods
vegetarian cooking
alternative architecture
alternative housing - sustainable communities
alternative healthcare
sustainable agriculture 
gardening-farming-rural life
permaculture
beekeeping
biological pest control
bioremediation
aquaculture
guides to Internet agriculture/healthcare/environment/biology resources 
homeopathy
ayurveda
nutrition

Newsgroups and mailing lists:

alt.sustainable.agriculture - provides newsgroup access to all 
traffic in the sustag-public and sanet-mg mailing lists plus 
all articles posted directly to that newsgroup.


Mailing Lists:
--------------

List name: sustag-public
Server: almanac@twosocks.ces.ncsu.edu
Post articles to: sustag-public@twosocks.ces.ncsu.edu
Gated read/write to: alt.sustainable.agriculture

List name: sanet-mg (Sustainable Agriculture Network mail group)
Server: almanac@twosocks.ces.ncsu.edu
Post articles to: sanet-mg@twosocks.ces.ncsu.edu 
Gated read-only to: alt.sustainable.agriculture

List name: forage-mg
Server: almanac@oes.orst.edu
Post articles to: forage-mg@oes.orst.edu

Other mailing lists:
-
wetnet
soils-l
agmodels-l
agric-l
envst-l
dairy-l
bee-l
hydro-l
devel-l
indknow-l
aqua-l
marine-l
gardens-l
cohousing-l
maxlife-l


Newsletters:
-
aanews
aosa.news
ben
panups
safefood-news
susag-news
vita-news
altag-news
apis
attranews-digest
cgiar-news
csas-news
food-safety-week
handsnet-news
leopold-center-news
maxlife-l
wsaa-news


Usenet Newsgroups:
-
sci.agriculture
alt.sustainable.agriculture
alt.agriculture.misc
alt.agriculture.fruit

rec.gardens
misc.rural
alt.folklore.herbs
alt.co-evolution

sci.bio
sci.bio.ecology
sci.geo.geology
sci.geo.meteorology
sci.aquaria
bionet plants
bionet mycology
bionet photosynthesis
bionet cellbiology
bionet general 
bionet.agroforestry
bionet.n2-fixation
bionet.biology.tropical

alt.architecture.alternative
alt.housing.nontrad
sci.energy
sci.energy.hydrogen

misc.health.alternative
sci.life-extension
alt.health.ayurveda
alt.folklore.gemstones
alt.meditation
rec.food.veg
rec.food.veg.cooking
sci.med.nutrition
alt.food.fat-free


Other mailing lists:
-
>From almanac@twosocks.ces.ncsu.edu:

renew-energy (Renewable Energy), renew-energy@twosocks.ces.ncsu.edu
nc-solar (North Carolina Solar Energy Resources), 
          nc-solar@twosocks.ces.ncsu.edu 
nat_med (Natural Medicine), nat_med@twosocks.ces.ncsu.edu
env_res (Environmental Resources), env-res@twosocks.ces.ncsu.edu

-
For more information contact:
 
 Lawrence London
 london@sunSITE.unc.edu
 sunSITE ftp directories:
 /pub/academic/agriculture/sustainable_agriculture
 /pub/academic/agriculture/rural-skills
 /pub/academic/environment/alternative-energy/miscellaneous
 /pub/academic/medicine/alternative-healthcare
 
 Paul Jones
 Paul_Jones@unc.edu
 Office for Information Technology
 University of North Carolina
 Chapel, Hill, N.C.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:09:58 EST 1994
Article: 105 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: Teresa Marie Esch <tme9u@galen.med.virginia.edu>
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <CM5vB9.53z@murdoch.acc.Virginia.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: uva
References: <2l6gbg$n67@charm.magnus.acs.ohio-state.edu>
Date: Fri, 4 Mar 1994 22:29:10 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 17

rmjacobs@magnus.acs.ohio-state.edu  writes:
> A favorite recipe that I use, originated by Michael A. Smith, which has
> never been objected to is:
> 
>      1 cup of steamed whole grain rice
>      1 can of Old El Paso Fat Free Refried Beans
>      Salsa, cumin, cayenne to taste
> 
> Add all above ingredients together and serve.  Always a hit.
> 

Or wrap it in flour tortillas with lettuce/spinach and chopped
tomato, maybe some cheese.  I prefer Bearitos refried BLACK
beans.  

teresa



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:09:59 EST 1994
Article: 106 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: timi@mendel.berkeley.edu (Tim Ikeda)
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <timi-040394135932@kustu1.berkeley.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Plant Biology/MCB - UC Berkeley
References: <MANI.94Mar1163051@Crissy.Stanford.EDU>
 <2l5bb6$dgn@reznor.larc.nasa.gov>
Date: Fri, 4 Mar 1994 22:29:11 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 9

I'm told by a coworker that Quorn is supposedly a great substitute
for the texture of meat (which for me is the biggest part of "meat
craving").  In Minneapolis, I've had a great vietnamese mock duck
dish that used TVP and was an excellent substitute for the real thing
(even better than the real thing).  I not looking for the same taste
as meat, just the same firm texture.

- Regards,  Tim Ikeda (timi@mendel.berkeley.edu)



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:00 EST 1994
Article: 107 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: cyn@odin.mda.uth.tmc.edu (Cyndi Smith)
Subject: RE: Low fat salad dressings
Message-ID: <cyn-040394143941@yggdrasil.mda.uth.tmc.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: MD Anderson Cancer Center
References: <2l7oal$p43@charm.magnus.acs.ohio-state.edu>
Date: Fri, 4 Mar 1994 22:29:18 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 13

In article <2l7oal$p43@charm.magnus.acs.ohio-state.edu>,
gzogbi@magnus.acs.ohio-state.edu (George C Zogbi) wrote:

> Does anyone have any good recipes for vegan low/no fat salad dressings?
> Most of the ones I have tried are pretty bland and watery...
> Thanks!

Balsamic vinegar - with herbs, if you like.  You can even add EV olive oil,
if you MUST have some fat... heh,heh,heh

-- 
Cyndi Smith                       



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:00 EST 1994
Article: 108 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: udaya@livia.rice.edu (Udaya Sathuvalli 207Cox x3626)
Subject: RE: REQUEST: advice on cooking rice
Message-ID: <CM5ttH.I09@rice.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Rice University
References: <2ktvd6$pkc@cs.ubc.ca>
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Date: Fri, 4 Mar 1994 22:29:31 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 53


In article <2ktvd6$pkc@cs.ubc.ca>, h4d192@rick.cs.ubc.ca (Sam Roberts) writes:
|> 
|> I wonder if some people could give me some general pointers on how to cook
|> rice: 
|> 	-the pitfalls
|> 	-how to approach a new rice (ie, determining water to rice ratio)
|> 	-different styles of cooked rice
|> 	-different varieties of rice available
|> 
|> (I mostly use white and brown basmati rice, as the fancy takes me, and
|> the texture i shoot for is the of the steamed japanese variety, with a
|> general lack of success.)
|> 
|> 


Before we got an electric rice cooker, my wife
and I used the following procedure:

1) 	Take a given amount of rice, say n cups.
	Transfer it to a large utensil.
2)	Measure out 2*n cups of water.
3)	Heat the water and rice. When the
	water starts boiling, reduce the flame/heat
	to low simmer, and cover the utensil.
4)	Wait till all the water evaporates.
5)	Serve.

(The cooked rice is ready in about 20 to 30 minutes, if n = 3.)

Optional:

1)	Add a spot of olive oil or margarine or butter when
	the water starts boiling.

2)	A stick of cinnamon, if added just before the water 
	begins to boil, imparts a terrific flavour.

3)	Ditto with 0.25*n cups of green peas.

Cheers,
Udaya B. Sathuvalli

N.B. 	The above procedure is invariant if the source of heat is 
	a microwave oven (if n < 2 cups). 
	
	If you decide to use Bas/Tex-mati rice, use about 1.9 to 
	1.95 times n cups of water, depending on how you like your
	rice.





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:01 EST 1994
Article: 109 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: dist24@u.washington.edu (andyb)
Subject: vegan dougnuts
Message-ID: <2l8doc$fmg@news.u.washington.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Washington, Seattle
Date: Fri, 4 Mar 1994 23:12:56 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 7


does anyone have a good vegan doughnut recipe?  Not those packaged 
refridgerator biscuit doghnuts.  
I'm about to break down.  
OK not really but I've been thinking about doughnuts a little too much.
thanks.



From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:02 EST 1994
Article: 110 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: ecurry@sun.cis.smu.edu (Elizabeth Curry)
Newsgroups: rec.food.veg.cooking
Subject: FAQ REQUEST
Message-ID: <1994Mar3.203818.20714@seas.smu.edu>
Date: 4 Mar 94 14:21:32 GMT
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>


	I am sorry to intrude, but would someone please send me a FAQ for this
group?  It would be most appreciated!  
				Please send to: ecurry@sun.cis.smu.edu
 
A FAQ file is being developed.  The Charter and posting guidelines are 
contained in one FAQ and another FAQ deals with the vegetarian diet.  As 
the group progresses, others will be developed.  General FAQ's dealing with 
the group itself will be posted at least monthly.

Marty B.  Co-Moderator for R.F.V.C.


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:03 EST 1994
Article: 111 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: rmjacobs@magnus.acs.ohio-state.edu (Ryan M Jacobs)
Newsgroups: rec.food.veg.cooking
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <2l6gbg$n67@charm.magnus.acs.ohio-state.edu>
Date: 4 Mar 94 14:21:29 GMT
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

A favorite recipe that I use, originated by Michael A. Smith, which has
never been objected to is:

     1 cup of steamed whole grain rice
     1 can of Old El Paso Fat Free Refried Beans
     Salsa, cumin, cayenne to taste

Add all above ingredients together and serve.  Always a hit.


      o o o o o o o . . .   ______________________________ _____===
    o      _____           || Ryan Matthew Jacobs        | |       |
  .][__n_n_|DD[  ====_____  | rmjacobs@magnus.acs.ohio-state.edu   |
 >(________|__|_[_________]_|______________________________________|
 _/oo OOOOO oo`  ooo   ooo  'o!o!o                  o!o!o` 'o!o
-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:04 EST 1994
Article: 112 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: mbk@venus.larc.nasa.gov (Melissa B. Koch)
Newsgroups: rec.food.veg.cooking
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <2l5bb6$dgn@reznor.larc.nasa.gov>
Date: 4 Mar 94 14:21:30 GMT
References: <MANI.94Mar1163051@Crissy.Stanford.EDU>
 <2l0s3m$rna@fido.asd.sgi.com> <2l3c46$r86@ucunix.san.uc.edu>
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Content-Length: 1849


In article <2l3c46$r86@ucunix.san.uc.edu>, brookhge@ucunix.san.uc.EDU (G.E.Brookhart) writes:

[Deleted to Save Bandwidth - Marty B. Co-moderator for r.f.v.c.]
 
|> Also, on the Italian/pasta scene is lasagna, manicotti with 
|> cheese filling, ravioli with cheese, meatless and (even
|> potentially cheeseless) pizza
|> 
|> Loads of soups and vegetable stews are out there.
|> 
|> Load your friends up on good bread and salad too.
|> 

And spanikopita.

I am not a vegetarian, I just like a lot of vegetarian dishes ;), but
we are frequently entertained by another non-vegetarian couple and
*seldom* have meat-based entrees.  The vegetarian lasagne, orange
pasta and spanikopita we have eaten there are some of my favorite
meals!!  And they are very elegant meals, too, I think.  I'm never
disappointed!  


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:04 EST 1994
Article: 113 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: wws385@as-nwfs-1.ku-eichstaett.de (Markus Enzinger)
Newsgroups: rec.food.veg.cooking
Subject: project work on food service
Message-ID: <wws385.7.2D772087@as-nwfs-1.ku-eichstaett.de>
Date: 4 Mar 94 14:21:29 GMT
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Regionales Rechenzentrum Erlangen, Germany
Lines: 37
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

Hello everybody!

I'm a student of business administration at a German university. Together with 
3 fellow students I'm working on a project concerning food service, large 
scale cooking and catering.

We are working on different new concepts for food service at campuses or 
companies. Maybe we would be able to improve things at our university!

Our biggest problem at the moment is to sample data on already existing food 
services. So we need some help:

1. We are looking for data on customers preferences (e.g. fat-free meals,...), 
cost structures, opening times, make-or-buy-decisions.

2. We would welcome any comment and/or description on the food service at 
your local campus or company.

Thank's a lot in advance for your help!

I'm looking forward to hear from you!


Markus


post adress:
---------------------------------
Markus Enzinger
Amundsenstrasse 5
85055 Ingolstadt
GERMANY


e-mail:
--------------------------------------------------------
markus.enzinger@ku-eichstaett.de


From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sat Mar  5 09:10:05 EST 1994
Article: 114 of rec.food.veg.cooking
Newsgroups: rec.food.recipes,rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: bill@clyde.as.utexas.edu (William H. Jefferys)
Subject: REQUEST: High-class Mushroom recipes
Message-ID: <2l7ifi$drm@geraldo.cc.utexas.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: McDonald Observatory, University of Texas @ Austin
Date: Sat, 5 Mar 1994 00:13:57 GMT
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Archive-Name: request/mushroom
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Xref: bigblue.oit.unc.edu rec.food.recipes:7635 rec.food.veg.cooking:114

A wonderful new store has just opened in Austin, and they
have a continual supply of fresh exotic mushrooms (oyster,
portobello, hedgehog, and lots of others that I can't
remember the names of). These are mostly sort of expensive,
of course, but we'd like to try them out in recipes that
will show them to their best advantage. Any suggestions
for recipes that use them would be appreciated.

Bill Jefferys



From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL Sat Mar  5 09:10:06 EST 1994
Article: 115 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL
From: saatchi@unixg.ubc.ca (Suzannne Saatchi)
Newsgroups: rec.food.veg.cooking
Subject: REQUEST: ratatouille
Message-ID: <2l61so$9ae@nnrp.ucs.ubc.ca>
Date: 4 Mar 94 15:24:42 GMT
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Archive-Name: request/ratatouille

Request for ratatouille.


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL Sat Mar  5 09:10:06 EST 1994
Article: 116 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL
From: banschbach@vms.ocom.okstate.edu (Martin Banschbach)
Newsgroups: rec.food.veg.cooking
Subject: Tofu - Nutritional Info
Message-ID: <1994Mar4.084016.1@vms.ocom.okstate.edu>
Date: 4 Mar 94 15:40:06 GMT
References: <2l2jdhINN32h@srvr1.engin.umich.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: OSU College of Osteopathic Medicine
Lines: 34
Approved: sridhar@asuvax.eas.asu.edu (for marty)

Here is the nutritional info for tofu.  All values are for 100 grams.

Nutrient		Extra Firm		Firm		Soft
Kcal			60			60		54
Protein(gms)		8			6.7		4.7
Carb(gms)		2.7			2.7		2.7
Fat(gms)		2.1			2.7		2.8
Sat Fat(gms)		0.03			0.4		0.4
Mono Fat(gms)		0.4			0.5		0.5
Poly Fat(gms)		1.2			1.5		1.6
Iron(mgs)		1.1			1.0		0.8
Calcium(mgs)		37			28		28
Magnesium(mgs)		27			27		28
Zinc(mgs)		0.6			0.6		0.5
Copper(mgs)		0.2			0.2		0.2
Tryptophan(mgs)		130			87		70
Lysine(mgs)		522			471		353
Methionine(mgs)		99			108		77
%Cal from protein	52			43		34
%Cal fro Carb		17			17		20
%Cal from Fat		31			39		46

Michelle has indicated that there is a new low-fat tofu available now.  The
strength of tofu has always been it's protein content and it's very low
saturated fat content but total fat is rather high.  As a soybean protein
product, the quality of it's protein is the best of any nonmeat protein (and
actually better than beef protein).  The three amino acids that are often a
concern on a vegeatarian diet (tryptophan, lysine and methionine) are actually
pretty good and there is also quite a bit of cysteine in soybean protein. 
Cysteine spares methionine because a major use for methionine is the formation
of cysteine so if a protein has a lot of cysteine, then the methionine can be
used for other functions in the body.

Marty B. co-moderator for r.f.v.c.


From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL Sat Mar  5 09:10:07 EST 1994
Article: 117 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL
From: "Elisabeth." <eac9m@poe.acc.virginia.edu>
Subject: REQUEST: ma po tofu
Message-ID: <CM64xz.8Ao@murdoch.acc.Virginia.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: UVa
Date: Sat, 5 Mar 1994 01:48:53 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: request/ma-po-tofu
Lines: 6

One of my favorite dishes in the world is ma po doufu, sometimes
called "Szechuan-style bean curd" by restaraunts, tho I am not
sure if it is Szechuan at all.  If anyone has a good recipe for
ma po tofu, they will have my undying gratitude.  --Eli.
--



From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL Sat Mar  5 09:10:07 EST 1994
Article: 118 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL
From: Laura.J.Smith@williams.edu (LarryJ)
Newsgroups: rec.food.veg.cooking
Subject: REQUEST: black bean hummus
Message-ID: <2l5r79INNdr9@bigbird.cc.williams.edu>
Date: 4 Mar 94 16:21:48 GMT
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Archive-Name: request/black-bean-hummus

Request for black bean hummus.


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:09 EST 1994
Article: 119 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: gzogbi@magnus.acs.ohio-state.edu (George C Zogbi)
Newsgroups: rec.food.veg.cooking
Subject: Low fat salad dressings
Message-ID: <2l7oal$p43@charm.magnus.acs.ohio-state.edu>
Date: 4 Mar 94 18:58:23 GMT
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

Does anyone have any good recipes for vegan low/no fat salad dressings?
Most of the ones I have tried are pretty bland and watery...
Thanks!


                                                       George


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:09 EST 1994
Article: 120 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: wilson@maimonides.lcs.mit.edu (Steve Wilson)
Newsgroups: rec.food.veg.cooking
Subject: RE: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
Message-ID: <WILSON.94Mar4100521@maimonides.lcs.mit.edu>
Date: 4 Mar 94 18:58:28 GMT
References: <1994Mar3.190639.19661@sifon.cc.mcgill.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

Watery yogurt is also good for baking and pancakes!


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:10 EST 1994
Article: 121 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: atri@crazies.eecs.umich.edu (Atri Indiresan)
Newsgroups: rec.food.veg.cooking
Subject: RE: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
Message-ID: <ATRI.94Mar4114312@crazies.eecs.umich.edu>
Date: 4 Mar 94 18:58:26 GMT
References: <1994Mar3.190639.19661@sifon.cc.mcgill.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Michigan EECS Dept., Ann Arbor, MI
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>


In article <1994Mar3.190639.19661@sifon.cc.mcgill.ca> anna@lear (Anna DIPANCRAZIO) writes:


    Anna> My yoghurt has turned out runny.  What can I do with it
    Anna> other than make yoghurt cheese and use it as a salad
    Anna> dressing?

You can use it as a drink - the Indian lassi. Add water (to get the
desired consistency - depends on your personal taste, and different
consistencies have different virtues) and whisk in a blender. Add
spices to taste.

A typical south Indian version would be quite watery. Add salt and a
dash of lemon and blend, then add curry leaves. In a TBSP of oil, fry
some mustard seeds and a pinch of asafoetida (hing), and add to the
liquid. Prepare in advance to the flavor from the curry leaves has
time to get into the liquid. Serve cold. This is very refreshing,
especially on a hot summer day.

A north Indian variation is to have it much thicker, with sugar added.
Quite a different taste, and much heavier - almost soporific.

Garam masala, chili powder and pepper work well too. Fresh chopped
cilantro or mint are also great. All spices and quantities are
approximate, and feel free to experiment.

Lots of Indian recipes also use yogurt in the gravy, and I remember a
German dessert (kind of a yoghurt based custard with fruit
refrigerated in a pie crust) that was delicious. The Greek yougurt,
cucumber dip, tzadziki is another possibility.

Atri


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:10 EST 1994
Article: 122 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: pschnitt@SkyBlu.CCIT.Arizona.EDU
Newsgroups: rec.food.veg.cooking
Subject: More on rice
Message-ID: <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>
Date: 4 Mar 94 18:58:31 GMT
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: pschnitt@SkyBlu.CCIT.Arizona.EDU
Organization: University of Arizona
Lines: 11
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

I am supprised that no one else has said it, but my favorite way to cook
rice is to pressure cook it.  It's quick (<30 min) and it gives the rice a 
slightly different texture than steaming, I find it a bit more tender
and plumper.

Anyone else out there use a pressure cooker?  It's super for soups and 
sauces as well.  Anybody have any good recipes for pressure cookers?

Peter S. Schnittman
Visual Perception Lab
University of Arizona


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:11 EST 1994
Article: 123 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: pfaffg@pilot.msu.edu (Gunter Pfaff)
Newsgroups: rec.food.veg.cooking
Subject: RE: project work on food service
Message-ID: <pfaffg-040394103022@via-annex0-28.cl.msu.edu>
Date: 4 Mar 94 18:58:32 GMT
References: <wws385.7.2D772087@as-nwfs-1.ku-eichstaett.de>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Followup-To: rec.food.veg.cooking
Organization: Betsy's Tempeh
Lines: 18
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

In article <wws385.7.2D772087@as-nwfs-1.ku-eichstaett.de>,
wws385@as-nwfs-1.ku-eichstaett.de (Markus Enzinger) wrote:

> Hello everybody!
> 
> I'm a student of business administration at a German university.  

> 
> 2. We would welcome any comment and/or description on the food service at 
> your local campus or company.

Hi there - I grew up in Erlangen and I am now making tempeh in Michigan
(USA)
Our university in town, Michigan State University, has just begun
purchasing our tempeh for $ 2.90/lb and is serving it in various ways (
burgers, stir fries). They wanted this healthy alternative because the
students demanded it. At restaurants in town it is a runaway best seller.
Sorry- no better data than this. ...g


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:11 EST 1994
Article: 124 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: marty@spectre.prin.edu (Marty DeWindt)
Newsgroups: rec.food.veg.cooking
Subject: RE: REQUEST: Tempeh ideas
Message-ID: <marty.1.000B2CF8@prin.edu>
Date: 4 Mar 94 18:58:36 GMT
References: <jnsmc-250294162042@scott-clark.uascc.alaska.edu>
 <CLuDBx.C3s@murdoch.acc.Virginia.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Principia
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

In article <CLuDBx.C3s@murdoch.acc.Virginia.EDU> "Elisabeth." <eac9m@poe.acc.virginia.edu> writes:
>From: "Elisabeth." <eac9m@poe.acc.virginia.edu>
>Subject: Re: REQUEST: Tempeh ideas
>Date: Sat, 26 Feb 1994 19:48:33 GMT

>I make a dish with tempeh, eggplant, mushrooms, and a can of tomatoes, 
>with onions, garlic, thyme, marjoram, and lots of black pepper (all
>measurements according to taste and availability).  It is good on rice,
>quinoa, or pasta, but my favorite is over spaetzle.  Very filling and
>tasty, and pretty fast to prepare.  --Eli.

This looks great, but I'm in the provincial midwest. What's tempeh and 
quinoa? Sounds like curry would be a hot alternative.

-Marty


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:12 EST 1994
Article: 125 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: pjh@sun.com (Philippa Hogben)
Newsgroups: rec.food.veg.cooking
Subject: Re: TOFU: Will it keep?
Message-ID: <1994Mar4.143119.14927@infodev.cam.ac.uk>
Date: 4 Mar 94 18:58:40 GMT
References: <2l3ds9INNhbk@newsman.csu.murdoch.edu.au>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: pjh@sun.com
Organization: Cambridge University Engineering Department
Lines: 34
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

In article 2l3ds9INNhbk@newsman.csu.murdoch.edu.au, oh@csuvax1.murdoch.edu.au (Teik Oh) writes:
>pjh@eng.cam.ac.uk (Philippa Hogben) writes:
>
>>had for some time". One of them has a best before date of 16th October
>>(no year), the other has had the flap with the best before date
>>removed. Are these safe to eat, i.e. does the "16th October" refer to
>>this year (will it keep for another 6 months?!!) or last year (so it's
>>been lurking in the fridge for that long). Both packets _look_ O.K. but
>>I haven't yet opened them so I can't tell what they smell like.
>
>>I am reluctant to throw them away if they are edible but I would rather
>>not kill myself in the process. Many thanks to anybody who can solve my
>>dilemma.
>

>However, the hermetically sealed types are designed for out of fridge
>storage for many months (you know - in that coated paper stuff).
>

They are both packed in liquid in those sealed plactic "bags" - fairly
thick plastic sheeting which looks as if the edges have been "melted"
together - I don't know if this description helps.

I'm not quite sure whether I am getting all the messages posted on this
group at the moment. I certainly didn't see the original message I
posted. Having said that, thanks to all who have made comments.

Philippa

---
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug. 


From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sat Mar  5 09:10:13 EST 1994
Article: 126 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes
Path: bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: Angela.Stack@lambada.oit.unc.edu (Angela Denise Stack)
Subject: VEGAN: Ratatouille
Message-ID: <2l906s$bun@samba.oit.unc.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of North Carolina Extended Bulletin Board Service
References: <2l61so$9ae@nnrp.ucs.ubc.ca>
Date: Sat, 5 Mar 1994 04:11:02 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: vegan/ratatouille
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:126 rec.food.veg:36860 rec.food.recipes:7663

Here is the best Ratatouille recipe I could find in my collection.

3 cups cubed eggplant
2 cups sliced zucchini
1 green pepper, chopped
1 onion, chopped
1 clove of garlic, minced
1/4 cup of water
1/2 tsp sea salt
2 Tbs chopped fresh parsley
2 tomatoes chopped
1/4 cup olive oil

	Combine all ingredients excpet parsley, tomatoes and olive oil in
a skillet and cook, covered, over medium heat for 10-15 minutes until
vegetables are tender.  Add tomatoes and parsley.  Cook for 5 minutes
more.  Remove from heat, add oil and stir well.  Makes 6 servings.



--
    **********************************************************************
 * The above does not represent OIT, UNC-CH, laUNChpad, or its other users. *
    **********************************************************************



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:13 EST 1994
Article: 127 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: todd@lugaru.pgh.pa.us
Subject: RE: nutritional contents in tofu
Content-Type: TEXT/PLAIN; charset=US-ASCII
Message-ID: <2l9049$qrl@toads.pgh.pa.us>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The Toads
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 <MOREAUX.94Mar3223316@litsun31.epfl.ch>
Mime-Version: 1.0
Date: Sat, 5 Mar 1994 05:42:01 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 29



> | Can some one post a break-up of nutrition
> | in tofu.
> | 
> | fat=??
> | protien=??
> | Carbohydrate=??
> 

According to my carton of Nasoya Tofu:

	Nutritional Information Per Serving

	Serving Size	3 oz. (85 g)
	Calories	70
	Protein		8 g
	Carbohydrates	1 g
	Fat		4 g
	Cholesterol	0 mg
	Sodium		8 mg
	Potassium	150 mg

Hope this helps.

Todd





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:14 EST 1994
Article: 128 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: aschi@bronze.lcs.mit.edu (amanda izenstark)
Subject: REQUEST: vegan sushi fillings
Message-ID: <2l8cb1$af4@bronze.lcs.mit.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: MIT LCS guest machine
Date: Sat, 5 Mar 1994 05:42:00 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 10

Subject says it all. I love sushi, but I don't eat fish or eggs.
Thanks in advance!

Amanda

-- 
amanda izenstark                                     aschi@bronze.lcs.mit.edu
-----------------------------------------------------------------------------
death in the living room his favorite sport a happy end the point of collapse



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 09:10:14 EST 1994
Article: 129 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: shyry@mtholyoke.edu (Sara Hyry)
Subject: ratatouille
Message-ID: <2l8ujr$t97@slab.mtholyoke.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Mount Holyoke College
Date: Sat, 5 Mar 1994 05:42:02 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 14


Ratatouille is very simple to make and is especially good in the summer.

Saute onions and mushrooms, garlic optional in a very small amount of olive
oil.  Cube eggplant, slice zucchini  and summer squash and chop tomatoes.  Amounts
depend on how much you want and vegetable preferences.  Put them all in a
pot with the onions and mushrooms and let it simmer over medium-low heat. Stir
occasionally.  The liquid from the vegetables shoud be enough, but if you
have to add water do so sparingly.  When the vegetables become tender, add
a few shakes of oregano and basil.  It's great served with rice and some
parmasean cheese.  





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Sat Mar  5 09:10:15 EST 1994
Article: 130 of rec.food.veg.cooking
Newsgroups: rec.food.veg,rec.food.restaurants,rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL
From: sridhar@asuvax.eas.asu.edu (Guide Reminder)
Subject: FAQ: World Guide to Vegetarian Restaurants - Bimonthly Reminder
Message-ID: <CLzrDy.Hqu@ennews.eas.asu.edu>
Followup-To: poster
Keywords: faq veg 
Sender: news@ennews.eas.asu.edu (USENET News System)
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Organization: ASU, Valley of the Sun(s), AZ USA
Date: Tue, 1 Mar 1994 15:08:18 GMT
Approved: sridhar@asuvax.eas.asu.edu
Expires: Tue, 15 Mar 1994 15:18:29 GMT
Lines: 42
Xref: bigblue.oit.unc.edu rec.food.veg:36865 rec.food.restaurants:6899 rec.food.veg.cooking:130

This is a bimonthly reminder for the ftp location of the "World Guide
to Vegetarianism" maintained by mwisdom@ccs.carleton.ca (Mark Wisdom).

[ Suggestions on this reminder should be directed to me while the
  updates/comments regarding the guide should be directed to the
  contacts mentioned in the guide. 
- Sridhar Venkataraman <sridhar@asuvax.eas.asu.edu> ]

______________________________________________________________________


The World Guide to Vegetarianism is a 14 part listing of vegetarian
restaurants, vegetarian-friendly restaurants, natural food stores,
vegetarian organizations, etc.

You can obtain the latest officially posted copy of this guide by
sending an e-mail to mail-server@rtfm.mit.edu with any combination of
the following lines in your message body:

  send usenet/news.answers/vegetarian/guide/usa1
  send usenet/news.answers/vegetarian/guide/usa2
  send usenet/news.answers/vegetarian/guide/usa3
  send usenet/news.answers/vegetarian/guide/usa4
  send usenet/news.answers/vegetarian/guide/usa5
  send usenet/news.answers/vegetarian/guide/california1
  send usenet/news.answers/vegetarian/guide/california2
  send usenet/news.answers/vegetarian/guide/california3
  send usenet/news.answers/vegetarian/guide/canada1
  send usenet/news.answers/vegetarian/guide/canada2
  send usenet/news.answers/vegetarian/guide/europe1
  send usenet/news.answers/vegetarian/guide/europe2
  send usenet/news.answers/vegetarian/guide/other1
  send usenet/news.answers/vegetarian/guide/other2
  send usenet/news.answers/vegetarian/faq

The guide is also available via anonymous ftp from rtfm.mit.edu in the
directory /pub/usenet/news.answers/vegetarian/guide. The FAQ for
rec.food.veg is in the file /pub/usenet/news.answers/vegetarian/faq.

[ An index of all files is in the works.  When completed, it will be
  posted and might possibly be archived as vegetarian/guide/index.  ]
  


From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 15:15:13 EST 1994
Article: 131 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: sridhar@asuvax.eas.asu.edu (Sridhar Venkataraman)
Subject: Pressure Cooker uses (Re: More on rice)
Message-ID: <199403051523.IAA01372@homecheese.eas.asu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: UTexas Mail-to-News Gateway
References: <0097AEBF.C43B49EC@skyblu.ccit.arizona.edu>
Date: Sat, 5 Mar 1994 18:27:15 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 20

pschnitt@SkyBlu.CCIT.Arizona.EDU writes:

| Anyone else out there use a pressure cooker?  It's super for soups and 
| sauces as well.  Anybody have any good recipes for pressure cookers?
| Peter S. Schnittman

Atleast in urban Indian households it is quite a common cookware to find.
No, not the electric ones but the whistle-blowing ones! It usually comes as 
a marriage present. :-)

The most common uses of it (for me) is for:

1. Cooking Toor Dal (lentils for Sambar, rasam etc.)
2. Garbanzo beans/vegetables like Potato.
3. Rice of course.

Sridhar.
-- 
Sridhar Venkataraman   ASU, Tempe, Arizona USA   sridhar@asuvax.eas.asu.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sat Mar  5 15:15:14 EST 1994
Article: 132 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: arielle@netcom.com (Stephanie da Silva)
Subject: Re: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <arielleCM6osr.36r@netcom.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Netcom - Online Communication Services (408 241-9760 guest)
References: <MANI.94Mar1163051@Crissy.Stanford.EDU>
Date: Sat, 5 Mar 1994 18:48:12 GMT
Approved: sridhar@asuvax.eas.asu.edu (for marty)
Lines: 100


Here are some vegetarian dishes that appeal to me, a fairly resolute omnivore 
(even tho I only eat meat about half the time, I really have no desire to give
it up).  These run towards my tastes, southern dishes, on the spicy side,
adjust to your liking, of course.  The vegetarian chili is wonderful!  I could 
eat it all day, I think.


Vegetarian Chili

2 cups water, or veg stock
3/4 cup diced carrots
1 cup diced onions 1 cup diced polblano peppers
1 cup diced red or yellow bell peppers  (oh, go for the color, put in some
  of each)
1 cup diced celery
lots and lots of chopped garlic
1 teaspoon dried thyme
1 teaspoon dried coriander
2 teaspoons dried cumin
1 bay leaf
4 chopped green serranos
2 cups chopped tomatoes
3 cups cooked pintos
1 small can corn
1 teaspoon balsamic vinegar
salt to taste
an entire bunch of chopped fresh cilantro (tho if you're one of those who 
 thinks cilantro tastes like soap, leave it out or use parsley)

In a big pot, saute the carrots, onions, peppers, garlic and celery in a 
water, stock or wine until soft.  Add the spices, chiles, tomatoes, beans
and stock and simmer for a while.  Add more liquid if it gets too dry.  Add 
the corn and simmer until heated through.  Right before serving, stir in the 
vinegar and cilantro.  Serve with rice or with corn tortillas or witha salad 
or bread (or all of them!).


Veggie Red Beans and Rice

[I just take a regular recipe and leave out the sausage.  I'll add a couple 
 chipotles or four to add in a smoky flavour, but if that's too spicy for 
 you, then leave them out.]

2 cups dried red beans (kidney beans are not red beans, but they'll do if
 you can't find small red beans, cranberry beans'll do too), soaked overnight
1 tbsp salt
4 onions, chopped
6 green onions, chopped
lots and lots of chopped garlic
1 poblano, chopped
1 red bell pepper, chopped (or yellow)
1 bunch chopped fresh cilantro (or use parsley)  (can you tell I'm a cilantro
  freak?)
1 tsp cayenne (or leave out if you use chipotles)
few shakes Tabasco (or leave out if you use chipotles)
few shakes Worcestershire
1 diced tomato
1 tsp thyme
1 tsp cumin
1 bay leaf

Put the beans in a big pot, add 2 quarts water and salt and bring to a boil.
Reduce the heat and and simmer, skimming occasionally, for 45 minutes.  Add
the rest of the ingredients and continue cooking until beans are tender and
liquid is thick.  (Red beans and rice is supposed to be creamy and to get this
effect, you should take a potato masher or something and smash down on about
1/3 of the beans).  Serve over white rice.


Black Bean Enchiladas

[These are a little more exotic, but are still excellent.]

1 cup black beans
1 cup red beans (or use all black beans, or 1/3 red, black & pintos), 
  soaked overnight
6 cups water or veg stock
1 bay leaf
2 cups fresh tomatoes, chopped
1 large onion, chopped
1 small can corn
1 cup diced poblanos
1 cup diced red bell pepper (or yellow or both)
lots and lots of chopped garlic
2 teaspoons cumin
4 chopped serranos
salt to taste
1 bunch fresh cilantro, chopped (or parsley)

In a big pot, combine the beans, water, and bay leaf.  Bring to boil,
reduce heat and simmer for an hour or so until tender.  Add the tomatoes,
onion, corn, peppers, garlic, cumin and chiles.  Simmer for 15 minutes, add
the cilantro.  

Take flour tortillas (or corn, but dip them in some stock to soften, or
nuke them), fill with 1/2 cup of the beans and roll, placing seam side down
in a dish.  Nuke (or bake) until hot.  Pour more beans over, and tomatillo
salsa, garnish with sour cream.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sat Mar  5 15:15:15 EST 1994
Article: 133 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking,rec.food.recipes,rec.food.veg
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: jrosti@cc.helsinki.fi (Jussi Rosti)
Subject: VEGAN: ratatouille
Message-ID: <2l9c1b$p2t@karhu.Helsinki.FI>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Helsinki
References: <2l61so$9ae@nnrp.ucs.ubc.ca>
Date: Sat, 5 Mar 1994 18:54:24 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: vegan/ratatouille-2
Lines: 26
Xref: bigblue.oit.unc.edu rec.food.veg.cooking:133 rec.food.recipes:7664 rec.food.veg:36887

In <2l61so$9ae@nnrp.ucs.ubc.ca> saatchi@unixg.ubc.ca (Suzannne Saatchi) writes:

>Request for ratatouille.

Here's an easy but good one:

1 aubergine
2 zucchinis
1-2 sweet red peppers
2 onions
3-4 tomatoes 
2 tablespoonfuls of olive oil
1 clove garlic (or more to taste)
basil
salt (preferably herb salt)
fresly ground black pepper

Fry the chopped onion until golden brown in oil.  Add the other diced
vegetables.  Cover and simmer until soft&juicy (>30 min).  Season with salt,
pepper and basil.


-- 
Jussi.Rosti@Helsinki.FI
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sat Mar  5 15:15:16 EST 1994
Article: 134 of rec.food.veg.cooking
Newsgroups: rec.food.veg,rec.food.veg.cooking,rec.food.recipes
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: baukusl@cranium.com.msu.edu (Lori Baukus)
Subject: LACTO/Low Fat: Chocolate Cake
Message-ID: <baukusl.83.2D78D6AF@cranium.com.msu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: College of Osteopathic Medicine
Date: Sat, 5 Mar 1994 19:17:43 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: lacto/chocolate-cake-hershey
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Xref: bigblue.oit.unc.edu rec.food.veg:36889 rec.food.veg.cooking:134 rec.food.recipes:7665

Hi everyone.  Here is the chocolate cake recipe I have been getting requests 
for on E-Mail.  Although this is lacto, it could easily be vegan.  It is very 
moist.  I got the basis off of a *Hershey's Cocoa* can and went from there.


*Hershey's* modified Chocolate Cake

         1 1/4 cups flour (your choice)
         1/3 cup *Hershey's* cocoa (try carob + coffee granules, if you like)
         1 tsp baking soda
         6 tablespoons extra light corn margarine or soy margarine OR 3 
         tablespoons of margarine and 3 tablespoons of applesauce.
         1 cup sugar or 2/3 cup Fructose
         1 cup skim milk (this could probably be any kind of milk?)
         1 tablespoon of vinegar
         1/2 teaspoon of vanilla

Heat oven to 350 degrees.  Spray two 8" pans with cooking spray or line 
cupcake tins with liners. 

Stir flour, cocoa and soda together.  Set aside.  Melt margarine and sugar (or 
fructose) together and remove from heat.  Add milk + vinegar, vanilla, and 
applesauce if using.  Stir.  Add flour mixture.  Pour into pans and bake for 
under 20 minutes.  (Do toothpick or spring test)  TAAA-DAAAA.  You are done.  
I will leave the frosting up to you all.  I haven't found one that is actually 
low fat yet.  Any suggestions?

ENJOY!  
-Lori




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 23:19:21 EST 1994
Article: 135 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: richarja@spot.Colorado.EDU (Jeff Richards)
Subject: RE: Soya milk
Message-ID: <richarja.762897049@spot.Colorado.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Colorado, Boulder
References: <CM3CsH.4to@brunel.ac.uk>
Date: Sat, 5 Mar 1994 21:12:08 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 16

gt92cbj@brunel.ac.uk (Christopher B Jeyes) writes:

>Can someone tell me which brand of soya milk tastes most like cows' milk? I'd really like to go vegan, but I can't stand all the types of soya milk I've ever tried.

>Also, is it possible to get vegan cheese, and if so, is it any good?

>Cheers in advance.

I have the same feeling about a lot of soy milks, and have finally decided it's
because most use vanilla (real or artificial) as a flavoring.  My personal
favorite is Vitasoy, which doesn't use vanilla at all in the Original flavor.
To my taste, the "Light" (or maybe it's Lite) 1% Original is very similar to
skim milk, which is to say it doesn't have a very strong flavor or texture.
I couldn't tell you if it's available where you are though.




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar  5 23:19:22 EST 1994
Article: 136 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Subject: RE: REQUEST: Tiramisu
Message-ID: <2lbcgr$5g8@ariel.ucs.unimelb.EDU.AU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: School of Physics, University of Melbourne
References: <2kdptv$cbv@apakabar.cc.columbia.edu>
 <ATRI.94Feb22171948@crazies.eecs.umich.edu> <22FEB199420583423@erich.triumf.ca>
Date: Sun, 6 Mar 1994 02:36:57 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 40

In article <22FEB199420583423@erich.triumf.ca>, milo@erich.triumf.ca (CUMMINGS, BILL) writes:
|> In article <ATRI.94Feb22171948@crazies.eecs.umich.edu>, atri@crazies.eecs.umich.edu (Atri Indiresan) writes...
|> >In article <2kdptv$cbv@apakabar.cc.columbia.edu> dyl1@ciao.cc.columbia.edu (Daniel Yun-chung Lin) writes:
|> > 
|> > 
|> >    Daniel> Is there anyone out there that has a receipe for tiramisu?
|> >    Daniel> I can't seem to find a receipe anywhere...
|> 
|> You can get the Tiramisu recipe from any tub of Mascopone cream
|> cheese. That's the proper cheese to use for this heavenly dessert.
|> Some packages of Ladyfingers may have it too.
|> 
|> Oh, and by the way, Tiramisu is NOT Italian Cheese Charlotte.
|> Those 'Charlotte' desserts are no way nearly as wonderful as
|> this concoction.
|> 
|> We have also improvised by adding Grand Marnier and using
|> Brazilian coffee instead of Italian.
|> 
|> Have fun and ENJOY! P.S. This dessert is NOT meant for sharing!
|> 
|> 
another good idea to try is to use Sambuca or Strega liqueur
mixed in with the coffee...if you want to really go to heaven
this is a nice way to go....

on a historical note, tiramisu` is a northern Italian (specifically
from the Veneto region) version (sort of) of the florentine
zuppa inglese.  You can also make it with sponge cake instead of
savoiardi or Pavesini biscuits (plain rectangular italian biscuits
...they should be available at italian delis).  Whatever you use,
make sure you really soak the biscuits/cake well with the coffee
or it'll turn out too dry.

Drool - time.....

PS. There are some good recipes for tiramisu` in the rec.food.recipes 
archives...these are generally better than the recipes on the cheese 
packets.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Mar  6 10:45:01 EST 1994
Article: 137 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: twain@u.washington.edu (Barbara Hlavin)
Subject: RE: beet recipes
Message-ID: <2lbiuk$dps@news.u.washington.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Washington, Seattle
References: <1994Mar2.135425.1@happy.uccs.edu>
Date: Sun, 6 Mar 1994 05:22:35 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 12

An extremely easy way to prepare beets is to stick them into an oven at 
about 400 degrees and bake for 40-50 minutes.  This eliminates most of 
the bleeding; they're easy to peel at this point and can be sliced or 
chopped for incorporation in some other dish.  

I like the flavor of beets just the way they are and they're quite good 
chilled and thinly sliced into a vegetable salad, or just cut into chunks 
and lightly drizzled with vinegar.

--Barbara




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Mar  6 10:45:02 EST 1994
Article: 138 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: twain@u.washington.edu (Barbara Hlavin)
Subject: RE: QUESTION: Can mushrooms be freezed?
Message-ID: <2lbid7$do2@news.u.washington.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Washington, Seattle
References: <CLzsnI.96J@rss.dl.nec.com>
Date: Sun, 6 Mar 1994 05:22:36 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 19

In article <CLzsnI.96J@rss.dl.nec.com>,
Ashokkumar Patel <ashok@rss.dl.nec.com> wrote:
>I'd like to know if anyone has tried to freeze 
>mushrooms and what their experience has been.
>I can mushrooms at a good discount in bulk,
>but cannot use them at one time.

I've had very good luck freezing mushrooms.  If there's a good sale on 
white mushrooms in the local supermarket I'll buy several pounds, clean 
them (brush off any dirt), slice them, put them in a plastic bag, squeeze 
out all the air, and freeze.

When I want a cup or two of sliced mushrooms, I just pull that many out.  
They're just fine for cooking.  I've kept them frozen for up to two 
months. 

--Barbara




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Mar  6 10:45:02 EST 1994
Article: 139 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: twain@u.washington.edu (Barbara Hlavin)
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <2lbkuq$eal@news.u.washington.edu>
Summary: meat substitutes
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Washington, Seattle
References: <MANI.94Mar1163051@Crissy.Stanford.EDU> <2l0t5s$llg@nic.umass.edu>
 <2l3ods$gom@charm.magnus.acs.ohio-state.edu>
Date: Sun, 6 Mar 1994 05:22:38 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 39

In article <2l3ods$gom@charm.magnus.acs.ohio-state.edu>,
Bradley J Barborak <bbarbora@magnus.acs.ohio-state.edu> wrote:
>I am a omnivore with a vegetarian partner. 

So am I.

>We have experimented with different 
>things and there are many disappointing meat substitutes.  

Just tonight I picked up a package of something called "the Original
Gardenburger" (at the edge of the package it says "Gardenchef (tm) Paul
Wenner" in case that means anything to anyone).  I'd never seen it in the
store before but the ingredients sounded pretty good so I picked up a pack
for dinner.  There are four patties per package at a cost of approximately
80 cents per patty.  140 calories per serving with 2.5 grams of fat (about
16%, or 22 calories).

They're pre-baked and quick to prepare: only 10 minutes in a conventional 
oven.  

The ingredients are: mushrooms, brown rice, onions, rolled oats, part-skim
mozzarella, cottage cheese curd, egg white, cheddar cheese, bulgur wheat,
natural seasonings and spices, olive oil, tapioca starch, vegetable gum. 

Madhu pronounced them absolutely delicious and ate two.  He wants to buy 
more and take them for lunches.  

I ate half a bag of potato chips earlier in the day, so in prudence or
penance had only an artichoke for dinner and can't give a personal opinion
(and after all: Madhu is the vegetarian and I guess it's his opinion that
would count.  I should have at least had a bite, though, so I could Report
Subjectively). 

Morningside Farms (is that right?) makes a sausage that's pretty good, 
but it's very high fat and also leaves an aftertaste that seems to linger 
for ten or eleven hours no matter how much toothpaste you use.

--Barbara



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Mar  6 21:37:55 EST 1994
Article: 140 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: vijaypai@owlnet.rice.edu (Vijay Sadananda Pai)
Subject: REQUEST: Making your own cheese
Message-ID: <2lddnb$efe@larry.rice.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Rice University
Date: Sun, 6 Mar 1994 20:42:04 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 15

The non-dairy cheese recipes posted on this group
seemed well thought out, very helpful.

Can anyone describe a recipe for lacto-vegetarians
like me to make dairy cheese -- I don't buy commercial
cheese because it all uses animal enzymes (like rennet),
but health-food store cheese is SO EXPENSIVE! If anyone
knows a recipe for making dairy cheese at home, please
tell me about it.

Thanks,

Vijay




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Mar  6 21:37:57 EST 1994
Article: 141 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: tjohnson@magnus.acs.ohio-state.edu (Todd R Johnson)
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <2ldfcj$4fu@charm.magnus.acs.ohio-state.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The Ohio State University
References: <MANI.94Mar1163051@Crissy.Stanford.EDU>
 <2l5bb6$dgn@reznor.larc.nasa.gov> <timi-040394135932@kustu1.berkeley.edu>
Date: Sun, 6 Mar 1994 22:03:42 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
X-Original-Newsgroups: rec.food.veg.cooking
Lines: 27


We have been eating vegetarian chili made from a boxed mix from
Fantastic Foods. We add kidney beans and tomato to round it out. Of
all of the vegetarian chili's this one seems closest to meat-based
chili. The key ingrediant seems to be textured vegetable protein. I've
tried other kinds (such as the Moosewood recipe), but they all taste
bland or too grainy.

My questions are: Where can I buy TVP and what is the fat content? The
box mix does not contain nutrition information. In addition, I'd
prefer making the chili from scratch.

As other posters have noted, I have also found that vegetarian food is
better accepted when it is something that is thought of as a standard
dish. Potato soup is good example. It's very filling and a pretty
common dish (at least in my family). However, it helps to branch out
into other kinds of food. Indian vegetarian cooking is very filling
and tastes quite good. Our favorite is a spicy rice with vegetables
along with a dry potato and pea curry. By experimenting, we were able
to cut down the oil to a minimum. The rice is served separately, so,
if you are so inclined, you can provide separate meat and vegetarian
dishes to go on top of it. (We are not vegetarians, we just try to eat
mostly vegetarian food.) We have found that many non-vegetarians like
the rice by itself.

	---Todd



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 10:14:47 EST 1994
Article: 142 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: ydawe@calvin.stemnet.nf.ca (Yvonne M. Dawe)
Subject: Broccoli soup?
Message-ID: <2le6d7$r4u@coranto.ucs.mun.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Lines: 9


Anybody out there have a good recipe for cream of broccoli soup they would
like to share? Yes, broccoli. Some of us actually do like it. :)

Thanx in advance.

-= Yvonne =-




From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 10:14:48 EST 1994
Article: 143 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: sloan006@dukemc.mc.duke.edu (Richard Sloane)
Subject: RE: More on rice
Message-ID: <6MAR199422332141@dukemc.mc.duke.edu>
News-Software: VAX/VMS VNEWS 1.41
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Organization: Duke University Medical Center
References: <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>
Date: Mon, 7 Mar 1994 04:37:33 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 25

In article <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>, pschnitt@SkyBlu.CCIT.Arizona.EDU writes...
>I am supprised that no one else has said it, but my favorite way to cook
>rice is to pressure cook it.  It's quick (<30 min) and it gives the rice a
                                           ^^^^^^^^ 
>slightly different texture than steaming, I find it a bit more tender
>and plumper.
> 
>Anyone else out there use a pressure cooker?  It's super for soups and 
>sauces as well.  Anybody have any good recipes for pressure cookers?
> 
>Peter S. Schnittman
>Visual Perception Lab
>University of Arizona

I don't quite get it--our Coop bought long-grain brown rice cooks in 20-25
minutes in a regular saucepan--we use 2:1 water to rice, get water to 
boiling, add rice, and cook (no peeking!).  For a bit of a different taste
we add some buckwheat grain in with the rice.  This is taking nothing away
from pressure cooking; I don't use a pressure cooker on rice because every
incidence of the valve getting jammed in my observation involved cooking some
rice.  I use the PC to cook lots of other stuff, tho, especially beans.

Rick




From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 10:14:49 EST 1994
Article: 144 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: jlupson@uoguelph.ca (Janet Lupson)
Subject: RE: REQUEST: Making your own cheese
Message-ID: <2le1us$dlc@nermal.cs.uoguelph.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Guelph
References: <2lddnb$efe@larry.rice.edu>
Date: Mon, 7 Mar 1994 04:37:35 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 29

Vijay Sadananda Pai (vijaypai@owlnet.rice.edu) wrote:
: The non-dairy cheese recipes posted on this group
: seemed well thought out, very helpful.

: Can anyone describe a recipe for lacto-vegetarians
: like me to make dairy cheese -- I don't buy commercial
: cheese because it all uses animal enzymes (like rennet),
: but health-food store cheese is SO EXPENSIVE! If anyone
: knows a recipe for making dairy cheese at home, please
: tell me about it.

: Thanks,

: Vijay


Vijay, I don't have any actual recipes for making cheese but I do have the
name of a book listed in Harrowsmith all about making cheese.  I took it
out of the library once to try some ricotta but never quite got around to
it.  

    Cheesemaking Made Easy.  by Ricki & Robert Carroll.  Softcover, 136
pages, around $14 (Canadian).

Hope this helps.

Jan
jlupson@uoguelph.ca



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 10:14:51 EST 1994
Article: 145 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: BOB CLEMENTS <p01050@psilink.com>
Subject: Hot Potato
Message-ID: <2972099073.0.p01050@psilink.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Mon, 7 Mar 1994 04:37:42 GMT
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X-Mailer: PSILink-DOS (3.5.2)
Lines: 9

Does anyone have some recipes for fixing potatoes in scalloped(sp?) 
fashion but without fat? Or cheese?

I presently put either sweet potatoes or regular potatoes in microwave 
and then slice and eat them with plastic butter and pepper.  I would 
like a change tho.  Any help would be appreciated.

	Be Well . . .



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 10:14:52 EST 1994
Article: 146 of rec.food.veg.cooking
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From: rfelix@netcom.com (Robbie Felix)
Subject: RE: Low fat salad dressings
Message-ID: <rfelixCMA1uz.8KK@netcom.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
References: <2l7oal$p43@charm.magnus.acs.ohio-state.edu>
 <cyn-040394143941@yggdrasil.mda.uth.tmc.edu>
Date: Mon, 7 Mar 1994 04:37:43 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 28

Vegan low-fat salad dressings:

Toss salad with soy sauce, rice vinegar, and sesame seeds. Mix
according to how you like it, I like more soy sauce than anything
else. If you are *really* fat conscious, no sesame seeds!
--------------------------------------------------------------
Salsa.

--------------------------------------------------------------
Using blender:

Blend low-fat tofu with water to thin to consistency desired 
and add any of the following:

Garlic and scallions
or
curry powder ( maybe 1 tsp-1/2 cup of tofu mixture)
or 
curry powder as above plus one or two sundried tomatoes
or
italian herbs ( about 1/2 tsp per 1/2 cup of thinned tofu)

mix these to taste and add salt or soy sauce to taste!

Enjoy!

rf



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar  7 10:14:52 EST 1994
Article: 147 of rec.food.veg.cooking
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From: tcollins@magnus.acs.ohio-state.edu (Thomas P Collins)
Subject: VEGAN: Low fat Scalloped Potatoes (Re: Hot Potato)
Message-ID: <2lfbc2$7et@charm.magnus.acs.ohio-state.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The Ohio State University
References: <2972099073.0.p01050@psilink.com>
Date: Mon, 7 Mar 1994 14:05:16 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: vegan/scalloped-potatoes-lf
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:147 rec.food.veg:36953 rec.food.recipes:7680

BOB CLEMENTS  <p01050@psilink.com> wrote:
>Does anyone have some recipes for fixing potatoes in scalloped(sp?)
>fashion but without fat? Or cheese?

Low-fat Scalloped Potatoes


4 medium potatoes
1 1/2 cups skim milk or soy milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup chopped onion
1/2 cup shredded low-fat cheddar cheese (optional)


Peel and slice potatoes thinly.  In a saucepan, combine
milk, flour, salt, garlic powder and cayenne pepper and cook
over medium heat until sauce thickens.  Add onions to sauce.

Layer casserole dish with potato slices.  Spoon half of sauce
over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350 degrees for 65
minutes.  Optional: remove from oven and sprinkle with low-fat
cheddar cheese.

Tom Collins



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar  7 13:37:28 EST 1994
Article: 148 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: ray@rock.concert.net (Jim  Ray -- Personal Account)
Subject: REQUEST: pesto pasta
Message-ID: <2l91jq$99s@inxs.concert.net>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Mon, 7 Mar 1994 14:59:32 GMT
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Archive-Name: request/pesto-pasta
Lines: 10

Any ideas how to make pesto pasta?  Blind Faith in Evanston IL had a
super dish.  I surely would appreciate a recipe.

Jim Ray                              ...send down your carpenter
Tel:        919-981-7433                from the City of Light
Fax:        919-981-0066                There's a lot of broken things
Internet:   ray@mercury.interpath.net   in this old world tonight...
                                           Rev. Benard Fitzgerald
#include <std.disclaimers>



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 13:37:30 EST 1994
Article: 149 of rec.food.veg.cooking
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From: sharley@nyx.cs.du.edu (steve harley)
Subject: RE: Soya milk
Message-ID: <1994Mar7.102838.10491@mnemosyne.cs.du.edu>
X-Disclaimer: Nyx is a public access Unix system run by the University of
 Denver for the Denver community.  The University has neither control over nor
 responsibility for the opinions of users.
Sender: news@gpu.utcc.utoronto.ca (USENET)
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gt92cbj@brunel.ac.uk (Christopher B Jeyes) writes:


>Can someone tell me which brand of soya milk tastes most like cows' milk? I'd really like to go vegan, but I can't stand all the types of soya milk I've ever tried.

i've drunk a lot of soy milk (used to work in a tofu factory) but 
not anymore. i drink Rice Dream, which is made with rice. to me
it tastes better than soy and it definitely sits a lot better in
my stomach.

steve harley     sharley@nyx.cs.du.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 13:37:31 EST 1994
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From: arielle@netcom.com (Stephanie da Silva)
Subject: Nonfat scalloped potatoes
Message-ID: <arielleCMAD31.JyK@netcom.com>
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In article <2972099073.0.p01050@psilink.com> BOB CLEMENTS <p01050@psilink.com> writes:
>Does anyone have some recipes for fixing potatoes in scalloped(sp?) 
>fashion but without fat? Or cheese?

Slice some potatos thin and some onions thin.  Toss with a little flour
seasoned with black pepper and a pinch of nutmeg.  Put in a casserole
dish and pour over skim milk or evaporated (diluted) skim milk or non-fat 
dry milk (reconstituted).  Microwave until tender.




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 13:37:33 EST 1994
Article: 151 of rec.food.veg.cooking
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From: london@sunSITE.unc.edu (Larry London)
Subject: RE: More on rice
Message-ID: <2lfgtq$9u3@bigblue.oit.unc.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of North Carolina, Chapel Hill
References: <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>
 <6MAR199422332141@dukemc.mc.duke.edu>
Date: Mon, 7 Mar 1994 15:53:52 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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In article <6MAR199422332141@dukemc.mc.duke.edu> 
sloan006@dukemc.mc.duke.edu (Richard Sloane) writes:

>For a bit of a different taste we add some buckwheat grain in with the rice.  

Other grains that can be cooked with rice successfully for added 
flavor and nutrition:

1) corn germ (Fearn brand, vacu-packed) 
2) rolled barley (micro-flaked) available from Oriental groceries

add these ingredients about halfway through the cooking process, make 
sure there's enough water in the pot - at finish the grains will still be 
well-separated 

london@sunSITE.unc.edu
-
Question:

Anyone know anything about cooking amaranth and quinoa alone or with 
other ingredients (not necessarily grains)? 
-



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 13:37:34 EST 1994
Article: 152 of rec.food.veg.cooking
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From: gosset@dingo.cc.uq.oz.au (Philip Gosset)
Subject: Smoked Tofu
Message-ID: <2leeof$edr@dingo.cc.uq.oz.au>
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Date: Mon, 7 Mar 1994 15:53:52 GMT
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Hi there. I was wondering if anyone knows where I can buy smoked tofu in 
Brisbane. It was a common thing to buy in the UK, but I can't find it anywhere 
in Brisbane, Australia. 

If anyone knows can they please E-mail me on;
gosset@kepler.physics.uq.oz.au

I love it cubed and mixed with marscapone and Italian tomato sauce, and 
served over fetucine. A great dish. 

Cheers, Phil.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 13:37:36 EST 1994
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From: peyton.bland@med.umich.edu (Peyton Bland)
Subject: Q: buckwheat
Message-ID: <peyton.bland-070394100839@no-name-kresge.med.umich.edu>
Followup-To: rec.food.veg.cooking
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Organization: Univ. of Mich., Dept. of Radiology
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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I bought some buckwheat (roasted groats) some time ago and made a pilaf.  I
was put-off by buckwheat's distinctive aftertaste. (I won't try to describe
it because I think you know what I mean if you have ever had any!)  Any
ideas on recipes that play-down this aftertaste?  I was pleasantly
surprised by the crunchy texture of the roasted groats and can imagine
eating them "as is" as a kind of munchie if it weren't for this funny
taste.

Thanks, Peyton

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Peyton Bland                   Digital Image Processing Lab
Dept. of Radiology                   University of Michigan
-----------------------------------------------------------
"We all have better moments than anybody ever knows, and so
do all the others....  We are a great mystery.  Each one of
us is a secret, and on that basis we ought to treat each
other with the deepest respect."
                                        -- Garrison Keillor
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 13:37:39 EST 1994
Article: 154 of rec.food.veg.cooking
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From: llarson@magnus.acs.ohio-state.edu (Lizabeth Larson-Shidler)
Subject: RE: More on rice
Message-ID: <2lfbq5$7g2@charm.magnus.acs.ohio-state.edu>
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I think I got this under the wrong thread, but what I am really interested in 
is pressure cookers.  I grew up in a home with a Corning stove, so we couldn't 
use anything without a flat bottom, thus no pressure cookers.  I bought one 
used from my great aunt and have no directions and no clue how to use it.... 
Help!



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 13:37:41 EST 1994
Article: 155 of rec.food.veg.cooking
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From: sbhati86@ursa.Calvin.EDU (Sanjay Bhatia)
Subject: RE: More on rice
Message-ID: <CMAC62.ALz@calvin.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Calvin College
References: <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>
 <6MAR199422332141@dukemc.mc.duke.edu>
Date: Mon, 7 Mar 1994 15:53:58 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 23

>In article <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>, pschnitt@SkyBlu.CCIT.Arizona.EDU writes...
>>I am supprised that no one else has said it, but my favorite way to cook
>>rice is to pressure cook it.  It's quick (<30 min) and it gives the rice a
>                                           ^^^^^^^^ 
>>slightly different texture than steaming, I find it a bit more tender
>>and plumper.

hi everyone,
	the way that we (my roomie and myself) cook this rice that the
is the closest thing to basmati rice we find in this small time Grand
Rapids MI, is to steam it.  takes  < 15 mins.  and it works out great.

btw, we find that Thai rice (which, again, is very close to basmati)
is almost as expensive/cheap as the American rice that we can get at
the grocery (sp?).  so if any of you are looking for basmati and find
it tooo expensive (like us) or cant find it at all, hit the nearest
oriental food store near you.  good luck. 
--
#include <std_disclaimer.h>
        	      WIDE AWAKE IN AMERICA ...
Sanjay Bhatia	     		|   Calvin College Computer Center
(616) 245-2636			|   sbhati86@ursa.calvin.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar  7 13:37:42 EST 1994
Article: 156 of rec.food.veg.cooking
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From: s.k.stevens@imperial.ac.uk (Scott K Stevens Scott K Stevens)
Subject: Recipe for Banoffe pie ??????
Message-ID: <SCOTTK.94Mar7125836@mortimer.cc.ic.ac.uk>
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Hiya,

could anyone supply me with a recipe for Banoffe pie.

Cheers Scott

--
Scott Kerry Stevens <s.k.stevens@ic.ac.uk> "Yes, my mother wanted a girl!"
Analyst/Programmer, Cluster Support, Computer Centre, Imperial College
Office: M.Eng 447     Tel: 071 589 5111 x4907



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar  7 13:37:44 EST 1994
Article: 157 of rec.food.veg.cooking
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From: s.k.stevens@imperial.ac.uk (Scott K Stevens Scott K Stevens)
Subject: Strange American Abbreviations
Message-ID: <SCOTTK.94Mar7130234@mortimer.cc.ic.ac.uk>
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Hiya,

My girlfriend and I downloaded a few interesting recipes on sunday,
unfortunately the abbreviations used in these recipes are unknown to us.

Therefore could some kind soul post a US to UK abbrev conversion table ???

Specific problems

US					UK
----------------			--------------
T					Tablespoon ???
t					teaspoon ???
c					cup ???
slice of butter				no idea.
etc. etc.

Cheers Scott

--
Scott Kerry Stevens <s.k.stevens@ic.ac.uk> "Yes, my mother wanted a girl!"
Analyst/Programmer, Cluster Support, Computer Centre, Imperial College
Office: M.Eng 447     Tel: 071 589 5111 x4907



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 17:37:16 EST 1994
Article: 158 of rec.food.veg.cooking
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From: jeffski@nature.berkeley.edu (Jeff Wutzke)
Subject: REQUEST: savory roasted potatoes
Message-ID: <jeffski-070394100705@gia2mac22.berkeley.edu>
Followup-To: rec.food.veg.cooking
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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While about 98% vegetarian now (and no red meat), I fondly
remember the roasted potatoes that my grandmother would
serve, the potatoes having baked in a slow oven while 
surronding a beef roast.

Anyone have any recipies to get the same sort of savory
flavor without using a hunk of cow as the centerpiece? I
tried baking some potatoes in a cassarole dish with a bottle
of dark ale poured over them; this worked to some degree, 
but I think could be better.

Thanks

Jeff Wutzke
jeffski@nature.berkeley.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 17:37:17 EST 1994
Article: 159 of rec.food.veg.cooking
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From: jeffski@nature.berkeley.edu (Jeff Wutzke)
Subject: RE: Strange American Abbreviations
Message-ID: <jeffski-070394100334@gia2mac22.berkeley.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: UC Berkeley IHRMP
References: <SCOTTK.94Mar7130234@mortimer.cc.ic.ac.uk>
Date: Mon, 7 Mar 1994 18:44:59 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 24

In article <SCOTTK.94Mar7130234@mortimer.cc.ic.ac.uk>,
s.k.stevens@imperial.ac.uk (Scott K Stevens Scott K Stevens) wrote:

> My girlfriend and I downloaded a few interesting recipes on sunday,
> unfortunately the abbreviations used in these recipes are unknown to us.

> Therefore could some kind soul post a US to UK abbrev conversion table ???

> Specific problems

> US					UK
> ----------------			--------------
> T					Tablespoon ???
> t					teaspoon ???
> c					cup ???
> slice of butter				no idea.
> etc. etc.

I don't have metric conversions, but yes T is Tablespoon, 
(16 to a cup), t is teaspoon (4? to a tablespoon),
c is cup. Slice of butter probably means a 1/4 inch (1/2 cm) slice of
butter off of a standard 1 inch by 1 inch (2.5 cm X 2.5 cm) stick of
butter, equalling oh, half a tablespoon.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 17:37:18 EST 1994
Article: 160 of rec.food.veg.cooking
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From: jeffski@nature.berkeley.edu (Jeff Wutzke)
Subject: RE: REQUEST: Beet recipes
Message-ID: <jeffski-070394095714@gia2mac22.berkeley.edu>
Followup-To: rec.food.veg.cooking
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References: <2kmtt7$k48@pegasus.cc.ucf.edu> <CLvzwI.D4p@world.std.com>
 <1994Mar3.153243.59795@kuhub.cc.ukans.edu>
Date: Mon, 7 Mar 1994 18:45:02 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 23

In article <1994Mar3.153243.59795@kuhub.cc.ukans.edu>,
mouse@kuhub.cc.ukans.edu wrote:
> 
> > ind00246@pegasus.cc.ucf.edu (Joel Davis) writes:
> > 
> >>I have always been fond of beets, but I haven't found very many recipies 
> >>that rely on them. If anyone have any good beet recipies, I would be 
> >>delighted if you would share them.
> 
> I like to treat a beet like it's a potato... and make baked beets
> (like baked potatoes), either in regular oven, or microwaved.  I
> serve them cut open with yoghurt in the middle.

I was just about to write my own idea when I saw this. At Thanksgiving
last year I made a sort of scalloped potatoes with 2/3 potatoes and 
1/3 beets (beets were the middle layer).

Also (since I don't like pickles) I substitute chopped pickled beets
for pickles in Hot German Potato Salad.

Jeff Wutzke
jeffski@nature.berkeley.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 17:37:19 EST 1994
Article: 161 of rec.food.veg.cooking
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From: cjl5@cornell.edu (cyd)
Subject: RE: REQUEST: savory roasted potatoes
Message-ID: <cjl5-070394145501@128.253.220.33>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Cornell University
References: <jeffski-070394100705@gia2mac22.berkeley.edu>
Date: Mon, 7 Mar 1994 20:22:30 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 13

In article <jeffski-070394100705@gia2mac22.berkeley.edu>,
jeffski@nature.berkeley.edu (Jeff Wutzke) wrote:

> Anyone have any recipies to get the same sort of savory
> flavor without using a hunk of cow as the centerpiece? I

peel as many potatoes as you want to eat and put in a baking dish. add
unpeeled sections of garlic and and unpeeled but quartered or halved onion
(add more or less garlic and onion depending on your personal preference).
coat potatoes, garlic and onion pieces with olive oil. bake uncovered at
400 degrees for 45 minutes to an hour (depending on what size potatoes you
use. you get delicious roasted potatoes plus roasted garlic and onion. 



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Mon Mar  7 23:26:11 EST 1994
Article: 162 of rec.food.veg.cooking
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From: shea@venus.cs.ukans.edu (Gary Shea)
Subject: Re: Vegetable rennet cheeses
Message-ID: <1994Mar7.145134.59981@kuhub.cc.ukans.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of KS CS Dept
References: <2l60ev$8bq@cville-srv.wam.umd.edu>
Date: Mon, 7 Mar 1994 21:43:26 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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In article <2l60ev$8bq@cville-srv.wam.umd.edu>,
J.L.B. <beaufort@wam.umd.edu> wrote:
>I posted this question to rec.food.veg, but since this group looks a lot
>friendlier, I thought I'd ask it here too.
>
>Does anyone know where I can get a list of dairy cheeses which are made
>with vegetable rennet?  I've never seen one anywhere.
>
>And, it just occurred to me...Has anyone ever had a good experience with
>low-fat or fat-free cheese?  I haven't.  The ones I have tried have an
>unpleasant rubbery quality and don't have much flavor.  I'm trying to use
>very small amounts of regular cheese where it's called for, but I like cheese
>and would like to be able to eat it without worrying about what it could
>be doing to my arteries.

I can't help you with a list, but I can assure you that making your
own cheese is pretty easy, and that non-calf rennet is not too hard
to find (I get it at a local health food store).

I found a couple books on cheese making at my local public library,
and while my attempts haven't been as good as the best cheese I
remember from my childhood days in Europe, they're better than anything
I have ever had that was made here in the US.

Hmmmm, I use whole milk to make the cheese... not necessary but
easier according to the books.

	Gary

-- 
Gary Shea (shea@cs.ukans.edu)           Department of Computer Science
					University of Kansas, Lawrence



From bigblue.oit.unc.edu!concert!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL Mon Mar  7 23:26:13 EST 1994
Article: 163 of rec.food.veg.cooking
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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: LACTO: yogurt cucumber salad
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Xref: bigblue.oit.unc.edu rec.food.veg:36985 rec.food.veg.cooking:163 rec.food.recipes:7681

I made this last week; it's an adaptation of something
my friend guru cooked up a few months ago.

	Yogurt Cucumber Salad
	--------------------

	2 cucumbers, peeled, chopped into 1/2" pieces
	1/2 green pepper, cut into chunks
	1/2 red pepper, cut into chunks
	5 roma tomatoes, cut into chunks
	3 scallions, chopped medium
	2 serrano chilies, seeded and minced
	1/3 cup yogurt 
	1 tsp ground cayenne pepper
	1/2 tsp ground cumin
	1 tbs ghee
	1 tbs brown or black mustard seeds
	

mix the cucmber, green and red peppers, tomatoes and scallions.
stir the cayenne, cumin, and chili into the yogurt, then stir
into the vegetables.  cover and refrigerate for an hour or so.
heat the ghee, add the mustard seeds and toast until they start
to pop; then pour this over the mixture, and serve.

guru usually garnishes this with a handful of alfalfa sprouts.

(I told my dinner guest that in cooking, measurement must be 
very precise.  I told her to count out 115 mustard seed for me.
She dubiously made her way up about 10, at which point I
poured a bunch into my hand and threw them in the ghee :-)

peas be with you,
chuck/

----------------------------------
Chuck Narad -- diver/adventurer/engineer




From bigblue.oit.unc.edu!concert!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL Mon Mar  7 23:26:15 EST 1994
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From: "Lu Bozinovich  " <U33754@UICVM.UIC.EDU>
Subject: VEGAN: Seitan and Seitan Bulgogi (with honey)
Message-ID: <94Mar7.173102est.18912@gpu.utcc.utoronto.ca>
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I finally got up the nerve to make my own homemade seitan, and I was not
disappointed!

Seitan with Oat 'n Wheat Flour

2 c gluten (vital wheat gluten)
1 c oat flour (or ground rolled oats)
1 c whole wheat bread flour
2 t salt
2 c water

Mix dry ingredients well.  Add water and stir.  Place on flat board and
knead with your body weight for pressure, for 5 to 10 minutes.  It will
eventually be evenly moist and springy, but hard to form into a shape.
Roll into a large cylinder shape.  Slice into "cutlets", about 1/4"-1/2"
thick and 4" along the major axis.  These look marbled, like fancy b#%f.
I got 10-12 cutlets.  At this stage, the Pickarski way to prepare seitan
is to place a few pieces, about 4-5 cutlets, in simmering water, and
simmer for 30 minutes.  Then add spices or veggies to the water and
continue simmering for another 1 hour.  I've read that people simmer
seitan for up to 3 hours, but that is beyond my patience.

I tried a few experiments.  Baked two, turned out like crusty bread.  Pan
fried two, tastey, but the inner part was moist dough.  Froze two before
simmering, we'll see how that turns out.  The remaining slices were used
in the next recipe (Seitan Bulgogi) or refrigerated.  Should keep as long
as any seitan would -- about 8 days.  Or frozen for longer.

Lu B.
---
Seitan Bulgogi
(inspired by the Korean "beef bulgogi")

4 seitan cutlets (1/2" thick by 4" diameter, approximately)
2 big or 6 small green onions, thinly sliced
3 T minced fresh ginger, or less
3 T reduced-sodium soy sauce, tamari or shoyu
1 T rice wine vinegar or umeboshi plum vinegar
2 t partly ground roasted sesame seeds
1 T honey
4 cloves garlic, chopped
sesame oil, untoasted
ground black pepper to taste

I used seitan cutlets which had simmered for about 90 minutes in a water
with 1 dried ancho chile and organic orange peel added (this spice
appeared not to affect the flavor much).  Remove and drain.  Slice the
seitan into long thin strips (about 1/4" wide).  It should look like rare
meat on the inside, even though the outermost layer is water logged and
puffy textured.  Mix the marinade: onions, ginger, soy sauce, vinegar,
sesame seeds and honey.  Take at least 1/2 the marinade and process it
with all the garlic, then mix in with the rest.  Marinade the strips of
seitan for a few minutes (or a few hours in the refrigerator), allowing
some of the sesame seeds and green onion to adhere to the strips.

Heat up a skillet, with a thin coat of sesame oil.  Note: this oil cannot
withstand high heats.  Saute the marinated strips for a few minutes on
each side, on medium heat -- it isn't meat, so it doesn't need to cook
as long.  Be careful not to burn the marinade.  If you do, just scrape
it off and keep cooking.  Serve with steamed veggies (napa cabbage,
carrots, sprouts), ground black pepper and Lundberg organic brown rice.

Lu B.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL Mon Mar  7 23:26:16 EST 1994
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From: jthompsn@whale.st.usm.edu (John David Thompson)
Subject: UMMM SPAGHETTI
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boil your water with one teaspoon of olive oil. in a pot mix your favorite
spaghetti sauce with ,chopped broccli, zucchini,mushrooms,bell pepper,
onion,garlic,and if you like tofu mix in some of that oh yeah mix to your
own likink.after the water has boiled put in whole wheat spaghetti cook
till tender.        



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Tue Mar  8 07:51:19 EST 1994
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From: mswayze@epas.utoronto.ca (Mikael Swayze)
Subject: REQuEST: ethiopian
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Request: 

I love ethiopian vegetarian food and would love to either get a good
recipe book or some recipes here for ethiopian food - like injera,
tzimizin fit-fit, etc.  If anyone can help it would be appreciated,

thanks,

Mikael
(mswayze@epas.utoronto.ca)






From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Tue Mar  8 07:51:20 EST 1994
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From: chlamy@acpub.duke.edu (Elizabeth Harris)
Subject: RE: Strange American Abbreviations
Message-ID: <chlamy-070394164923@chlamy.botany.duke.edu>
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 <jeffski-070394100334@gia2mac22.berkeley.edu>
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In article <jeffski-070394100334@gia2mac22.berkeley.edu>,
jeffski@nature.berkeley.edu (Jeff Wutzke) wrote:
> 
> In article <SCOTTK.94Mar7130234@mortimer.cc.ic.ac.uk>,
> s.k.stevens@imperial.ac.uk (Scott K Stevens Scott K Stevens) wrote:
> 
> > My girlfriend and I downloaded a few interesting recipes on sunday,
> > unfortunately the abbreviations used in these recipes are unknown to us.
> 
> > Therefore could some kind soul post a US to UK abbrev conversion table ???
> 

Caution - British and American cups are different - the American cup is 8
fluid U.S. ounces, or 236 ml.  My recollection is that the standard British
measuring cup is 10 ounces, and that the British ounce is slightly
different from the American one.  Would some kind person like to post the
metric size of a British cup?

Note also that Americans measure things like flour and sugar by volume, not
weight.

Elizabeth Harris
chlamy@acpub.duke.edu



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From: dnedved@hubcap.clemson.edu (David Nedved)
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
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I have found that one of the best pizzas period just happens to be vetarian:

Pizza with sauce, cheese, and artichoke hearts (canned)

The rest of my family who are omnivorous (sp) all love this one.
-- 
David Nedved
Department of Computer Science, Clemson University
HOME: (803)654-8408



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From: chlamy@acpub.duke.edu (Elizabeth Harris)
Subject: British/American cooking equivalents - FAQ input request
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Recent posts about equivalence of American and British teaspoons,
tablespoons and cups prompt me to suggest a FAQ for this group that would
cover both measurements and common foods.  The following come to mind:

zucchini - courgette
rutabaga - swede
eggplant - aubergine
graham crackers - digestive biscuits (not exactly the same thing, but close
enough)

I would also be willing to include descriptions of products commonly found
only in North America, or only in Britain.

If you think this would be a good idea, please send your suggestions and
additions to

chlamy@acpub.duke.edu


Elizabeth Harris



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From: tcollins@magnus.acs.ohio-state.edu (Thomas P Collins)
Subject: VLF: Crispy Baked Onion Rings
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   This recipe was in the October 1993 issue of _Southern Living_ magazine.
I cut the recipe in half and added some cayenne pepper when I made this.
These taste like those sinful *deep-fried* rings you may remember, but
with hardly any fat.

Crispy Baked Onion Rings

2  large sweet onions
1  (7-ounce) package corn flakes cereal, crushed
1  teaspoon seasoned salt
2  teaspoons sugar
1  teaspoon paprika
1  cup egg substitute (or 3 egg whites)
Vegetable cooking spray

   Cut each onion into 4 thick slices; separate into rings, reserving small
rings for other uses.  Set aside.
   Combine cereal and next 3 ingredients; divide in half, and set aside.
   Beat egg substitute at high speed with an electric mixer until soft peaks
form.  Dip half of onion rings in egg substitute; dredge in half of crumb
mixture.  Place in a single layer on baking sheets coated with cooking spray.
Repeat procedure with remaining onion rings and crumb mixture.  Bake at 375
degrees for 15 minutes or until crisp; serve warm.  Yield: 4 servings (254
calories [2% from fat] per serving).
   10.8g protein, 0.5g fat (0.1g saturated), 50.6g carbohydrate, 2.2g fiber,
0mg cholesterol, 1,178mg sodium, and 39mg calcium.

-Tom Collins



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From: bible@iastate.edu (Anthony E Bible)
Subject: RE: Strange American Abbreviations
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 <chlamy-070394164923@chlamy.botany.duke.edu>
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In article <chlamy-070394164923@chlamy.botany.duke.edu>,
Elizabeth Harris <chlamy@acpub.duke.edu> wrote:

[Strange American abbreviations comments deleted]


>
>Caution - British and American cups are different - the American cup is 8
>fluid U.S. ounces, or 236 ml.  My recollection is that the standard British
>measuring cup is 10 ounces, and that the British ounce is slightly
>different from the American one.  Would some kind person like to post the
>metric size of a British cup?
>



>From the rec.food.cooking FAQ:
===========================================================================
3.4     British Liquid Measures


   I have got conflicting tables showing these:-

   1 pint             570 ml ( 20 fl oz) (RD)
   1 breakfast cup           ( 10 fl oz) 1/2 pint (S)
   1 tea cup                             1/3 pint (S)
   8 tablespoons                         1/4 pint (S)

   BUT 8 * 15 * 4 = 480 fl oz which is short of a pint!

   1 tablespoon        15 ml (RD)
   1 dessertspoon      10 ml (RD)
   1 teaspoon           5 ml (RD)        1/3 tablespoon (S)


And from
"Mastering the art of French cooking". Penguin UK, issue 1961

           UK          UK oz                Metric ml        US oz

          1 quart       40                    1140           38.5
          1 pint        20                     570
          1 cup         10
          1 gill         5
          1 fluid oz     1                     28.4          0.96
          1 tbl         5/8  (1/16 cup)        17.8?
          1 dsp         1/3                    10
          1 tsp         1/6                     5
===========================================================================

It looks like a British cup *might* be 285 ml.  ;-)



Regards,
Tony



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Tue Mar  8 21:29:25 EST 1994
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From: "Lorraine G. Wright" <lgw8e@galen.med.virginia.edu>
Subject: REQUEST: TOASTED COUCOUS
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At our local store, they serve an Asian-style dish with
"toasted coucous." I think I can replicate the sauce but I
can't find "toasted coucous." I find lots of ordinary small
coucous but the "toasted coucous" are rather like pearl tapioca
when prepared.  Can anyone help me? Am I looking for the wrong
item?  (This is my first time posting so I hope I have the
right group.)
--
Lori Wright, Department of Internal Medicine, 
University of Virginia Health Sciences Center
Charlottesville, Virginia 22908



From bigblue.oit.unc.edu!concert!xanth.cs.odu.edu!saimiri.primate.wisc.edu!sdd.hp.com!swrinde!cs.utexas.edu!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Wed Mar  9 10:34:20 EST 1994
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From: amarcin@ATHENA.MIT.EDU (Bret Aarden)
Subject: REQUEST: Tofu Cheesecake (vegan)
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I recently received a cookbook: "The Tofu Cookbook." It has a recipe for
tofu cheesecake, which made me deliriously happy, because I've been
searching for such a thing ever since I tried an excellent version at a
small veggie restaurant a year ago. This particular recipe, however,
ended up watery and utterly unlike cheesecake in consistency. Does
anyone out there have a good recipe? I would truly appreciate it.

-Bret Aarden.



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From: dendler@unlinfo.unl.edu (Derrick Endler)
Subject: REQUEST: spicy tofu recipies
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I'm looking for some good spicy tofu recipies.  Please let me know if 
you have any suggestions.  Please mail to dendler@unlinfo.unl.edu

thanks,
Derrick

--
 Derrick P. Endler  (dendler@unlinfo.unl.edu) 
   __________    ___o
     ________  _`\ <_
      _______ (*)/ (*)



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From: barnaby@world.std.com (Richard L Barnaby)
Subject: RE: vegan dougnuts
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dist24@u.washington.edu (andyb) writes:


>does anyone have a good vegan doughnut recipe?  Not those packaged 
>refridgerator biscuit doghnuts.  
>I'm about to break down.  
>OK not really but I've been thinking about doughnuts a little too much.
>thanks.

Take any donut recipie (example Joy of Cooking) and substitute eggs
by using Egg replaces (jolly Joan, etc). Use soy milk for milk.  Taste
just like the real thing (and why not)




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From: millman@bear.com (Phillip Millman)
Subject: RE: Vegetable rennet cheeses
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   Does anyone know where I can get a list of dairy cheeses which are made
   with vegetable rennet?  I've never seen one anywhere.

All kosher cheeses have NO meat rennet.  Miller's is the only one made with
a vegetable rennet.  Contact your local Hillel House and ask them where you can
get it.  In NYC, it is very easy to get Kosher Cheeses...

Phil
--
--
Phillip Millman					millman@bear.com
The opinions expressed are those of Phillip Millman and not that of 
Bear Stearns & Co. Inc.  I think it is better that way.



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From: mdornum@husc8.harvard.edu (Miranda von Dornum)
Subject: RE: REQUEST: vegan sushi fillings
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I make a lot of sushi too and use some combination of the following:
cucumber slices
avocado
nasubi (pickled eggplant)
gourd strips (buy them dried and soak before using)
pickled ginger

I'm sure thin strips of extra firm tofu would work.

and for what it's worth, a Japanese friend of mine told me that
everything in a roll should have its own color, and to always
use 3 or 5 ingredients (not 4, bad luck).

I'd love to hear other suggestions.

Miranda
mdornum@husc.harvard.edu




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From: sharen@zuni.litc.lockheed.com (Sharen A. Rund)
Subject: RE: REQUEST: savory roasted potatoes
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Jeff Wutzke (jeffski@nature.berkeley.edu) wrote:


: While about 98% vegetarian now (and no red meat), I fondly
: remember the roasted potatoes that my grandmother would
: serve, the potatoes having baked in a slow oven while 
: surronding a beef roast.

: Anyone have any recipies to get the same sort of savory
: flavor without using a hunk of cow as the centerpiece? I
: tried baking some potatoes in a cassarole dish with a bottle
: of dark ale poured over them; this worked to some degree, 
: but I think could be better.

if you don't mind beef boullion put a cube in roaster with some water
add the potatoes....

also, I always add soy sauce, worchestershire, black pepper, garlic &
celery seed - sprinkling liberally over the meat while it's browning
before the slow cooking starts - these same 'extras' could be added
to your broth - and, if you have an aversion to beef broth there are
other broth cubes available, like onion & veggie flavored - check the
packets of dried soup stock (like a veggie one) and use this as the
base for your broth - besides the potatoes, add some onions, carrots,
green peppers, turnips/rutabegas to the broth


--
____________    __      ____________  "They that can give up essential
\_____     /   /_ \     \     _____/  liberty to obtain a little
 \_____    \____/  \____/    _____/  temporary safety deserve
  \_____                    _____/  neither liberty nor safety."
     \___________  ___________/          --Benjamin Franklin
               /    \           ALL disclaimers apply ....
               ~~~~~~



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Wed Mar  9 10:34:23 EST 1994
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From: barnaby@world.std.com (Richard L Barnaby)
Subject: RE: Vegetable rennet cheeses
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beaufort@wam.umd.edu (J.L.B.) writes:

>I posted this question to rec.food.veg, but since this group looks a lot
>friendlier, I thought I'd ask it here too.

>Does anyone know where I can get a list of dairy cheeses which are made
>with vegetable rennet?  I've never seen one anywhere.

Jennifer,
There are any number of vegetable rennett cheeses available.  Your
local health food store shoul be able to help identify them.
AltaDena uses 100% vegetable rennett in their cheeses even tho they
dont say so!. From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:35:25 EST 1994
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From: sridhar@asuvax.eas.asu.edu (Sridhar Venkataaman)
Subject: LACTO: Carrot Halwa
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IMO close to a North Indian gajar (Hindi term for carrot) halwa.  The
quantities are advisory.  If there is much (needed) variation in your
preparation, I would be interested in hearing about it.

Sridhar.
                            -=-=-=-=-

CARROT HALWA

     CARROT_HALWA - A South Indian Preparation

INGREDIENTS ()
     350 gm.   Carrots
     0.375 ltr.
	       Milk
     0.5 ltr.  Sugar
     5-6       Cardamom	Pods
     5-6       Cashew nuts (optional)
     8-10      Raisins (optional)
	       Ghee (optional -	for frying cashews)

PROCEDURE
	  (1)  The first step is to grate  the	carrots	 using	a
	       blender.	  It  is  a bit	difficult getting it done
	       using a cheap one.  Persistence pays. :-)

	  (2)  Heat milk in a vessel and bring it to boil.   Once
	       it  is  boiling,	 add the grated	carrots	until the
	       odor of carrots disappears and the  odor	 of  milk
	       dominates.

	  (3)  If you have sugar crystals, it is probably  better
	       to  make	a thick	sugary liquid separately (heating
	       sugar crystals in water until the sugar	dissolves
	       completely).   Alternatively,  you  can	just  add
	       sugar to	the preparation	after Step 2.	Heat  the
	       preparation  until  the	sugar has diffused in the
	       mixture and the mixture becomes thick.

	  (4)  Grind the cardamom pods using your hands	to  break
	       them  open  and add them.  If using cashews, break
	       them into  small	 pieces	 and  fry  them	 in  ghee
	       separately and add them.	Add the	raisins	too.

	  (5)  The final preparation (whatever comes out!) is the
	       halwa.  It is best eaten	after it is cooled.

NOTES
     The trick to tune the recipe to your fat/taste  requirements
     is	 to  have a fixed amount of carrots  and vary the amounts
     of	milk and sugar.	 If you	need more milk,	you  can  add  it
     anytime and let the preparation for a little more time until
     it	becomes	thick.

CONTRIBUTOR
     Sridhar Venkataraman <sridhar@asuvax.eas.asu.edu>
     with ingredient help from 'Samaiththup paar', a cookbook in Tamil.



From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:27 EST 1994
Article: 97 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: raj@tsms.tandem.com (ganesan_raj@tandem.com(Raj Ganesan))
Newsgroups: rec.food.veg.cooking
Subject: RE: REQUEST: advice on cooking rice
Keywords: Microwave
Message-ID: <CM47G7.9KG@dsg.tandem.com>
Date: 4 Mar 94 04:12:20 GMT
References: <2ktvd6$pkc@cs.ubc.ca>
 <94Mar1.154857est.50@jarvis.csri.toronto.edu>
 <DANB.94Mar3015135@m11-113-6.mit.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Tandem Computers, Inc.
Lines: 13
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
X-Disclaimer: This article is not the opinion of Tandem Computers, Inc.


Cooking rice in the microwave:

wash rice and add water in 1:1.75 proportion (1 cup rice, 1 + 3/4 cups water). 
(Add warm / hot water) . Cook covered for 10-15 minutes (depending upon
quantity of rice) and uncovered for 8-10 minutes.

This works extremely well for small quantities (2-3 cups) of rice. (Use a 
BIG bowl, as the rice may boil over), esp. with Basmati rice. Add a little more
water when using jasmine rice (1:2)

Good Luck!
Raj


From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:35:28 EST 1994
Article: 99 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking,rec.food.recipes,rec.food.veg
Path: bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: srikanth@engin.umich.edu (Ranganathan Srikanth)
Subject: LACTO: Dadhyonam - Yoghurt Rice (Re: WATERY YOGHURT -- WHAT CAN I DO WITH IT?)
Message-ID: <2l7sslINNsop@srvr1.engin.umich.edu>
Followup-To: poster
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Michigan Engineering, Ann Arbor
References: <1994Mar3.190639.19661@sifon.cc.mcgill.ca>
Date: Fri, 4 Mar 1994 20:45:23 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: lacto/yoghurt-rice-indian
Lines: 47
Xref: bigblue.oit.unc.edu rec.food.veg.cooking:99 rec.food.recipes:7634 rec.food.veg:36830


You can make a extremely simple item thats almost
the uncompromising part of a south Indian meal.

Dadhyonam (yoghurt rice)

Ingredients:
Rice very well cooked 
almost to paste (add more              four cups
water while cooking it)


yoghurt (thich or watery doesn't matter)  2-3 cups

Cilantro finely chopped                  1-cup

green chillis finely chopped             1/8 cup

ginger finely chopped                    1/8 cup

black mustard                            1-2 teaspoons

Heeng                                    1/4 teaspoon

salt to taste

milk if the yoghurt is very sour

Mash the rice very well adding yoghurt little by little
into paste of yoghurt and rice. Add salt and hing and
continue to mix. Add the ginger and green chilli and
mix the stuff switching the stove off.

In a small vessel add two tea spoons of oil and
crackle a the mustard on heat. then
add this to the paste and add the cilantro and
mix.

Serve it immediately or refrigerate it for about an hour
and serve.

Don't mix the yoghurt in hot steaming rice. wait for
it to cool.

srikanth




From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:28 EST 1994
Article: 100 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: baukusl@cranium.com.msu.edu (Lori Baukus)
Subject: RE: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
Message-ID: <baukusl.81.2D777425@cranium.com.msu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: College of Osteopathic Medicine
References: <1994Mar3.202832.25140@sifon.cc.mcgill.ca>
Date: Fri, 4 Mar 1994 20:50:41 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 20

In article <1994Mar3.202832.25140@sifon.cc.mcgill.ca> anna@lear (Anna DIPANCRAZIO) writes:
>From: anna@lear (Anna DIPANCRAZIO)
>Subject: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
>Date: Fri, 4 Mar 1994 04:12:26 GMT


>Besides making yoghurt cheese and salad dressing, any other suggestions for 
>a liquidy yoghurt.

>Thanks

>Anna


>--

You might want to try straining it.  Set it up to strain overnight.  I am not 
exactly sure how, but I heard of it on *Grahaam Kerr* ( a cooking show.)  He 
uses it in a lot of his recipes.



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:30 EST 1994
Article: 101 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: Dave.Donaghy@bris.ac.uk (Dave Donaghy)
Subject: RE: Soya milk
Message-ID: <CM5Mx7.7wH@info.bris.ac.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Maths Dept, University of Bristol, U. K.
Original-Sender: usenet@bris.ac.uk (Usenet news owner)
References: <CM3CsH.4to@brunel.ac.uk>
Date: Fri, 4 Mar 1994 20:50:43 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 19

Christopher B Jeyes (gt92cbj@brunel.ac.uk) wrote:

: Can someone tell me which brand of soya milk tastes most like cows' milk? I'd really like to go vegan, but I can't stand all the types of soya milk I've ever tried.

Granose sugar free is really good, I reckon. I've tried a few, but the
others mostly tasted too dry. I actually prefer the Granose stuff to cow's
milk, even though I'm not vegan, (not even really a veggie) but it's too
expensive to buy all the time. They also do the same stuff, but made with
organic soya beans. I'm not praising organic food in general, but in the
shops where I buy it, it's actually cheaper than the other stuff. Beware
the sugar-/salt-added versions. They're horrible.

 ------------------------------------------------------------------------------
 | Dave Donaghy                 |     Email: Dave.Donaghy@bristol.ac.uk       |
 | Maths Dept                   |                                             |
 | University of Bristol        |     Tel:   0272 - 28 8658                   |
 | Bristol BS8 1TW  (U.K.)      |     Fax:   0272 - 30 3316                   |
 ------------------------------------------------------------------------------



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:34 EST 1994
Article: 102 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: handeli@phoenix.ocf.llnl.gov (David I Handeli)
Subject: vegetarian quiche
Message-ID: <2l7vvf$6rk@lll-winken.llnl.gov>
Keywords: quiche, vegetarian, low-fat, no-fat
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Lawrence Livermore National Laboratory
Date: Fri, 4 Mar 1994 20:50:49 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 10

As a new vegetarian, I am looking for new recipes. Does anyone
have a nice no-fat recipe for a vegetarian quiche that they would
like to share? I have not found any in books by Ornish or McDougall.
thanks.








From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:35:35 EST 1994
Article: 103 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL
From: zatman@geophysics.harvard.edu (Stephen Zatman)
Subject: REQUEST: do they have "quorn" is the U.S.
Message-ID: <CM5o4I.JL8@das.harvard.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Earth and Planetary Sciences, Harvard University
Date: Fri, 4 Mar 1994 20:54:30 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 5

since moving to the U.S. in September I have completely failed to find this,
and it was a major component of my diet in the U.K. I think it is made in the
UK by a subsidiary of ICI, but is it available in the states, and if not is
there anything closer to quorn than tempeh or tofu?



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:35:36 EST 1994
Article: 104 of rec.food.veg.cooking
Newsgroups: rec.food.historic,rec.food.sourdough,rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL
From: london@sunSITE.unc.edu (Larry London)
Subject: Accessing FAQs and other documents at sunSITE.unc.edu
Message-ID: <2l7sa9$9q6@bigblue.oit.unc.edu>
Followup-To: poster
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of North Carolina, Chapel Hill
Date: Fri, 4 Mar 1994 20:57:29 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 253
Xref: bigblue.oit.unc.edu rec.food.historic:2094 rec.food.sourdough:2070 rec.food.veg.cooking:104

from: pub/academic/agriculture/sustainable_agriculture
document: "RESOURCES"
-

>From sunSITE.unc.edu:

FAQs, newsgroup, mailing-list and newsletter archives plus 
other information on sustainable agriculture, permaculture 
landscaping, gardening, farming, rural skills, horticulture, 
metalworking, woodworking, housebuilding, food, cooking, nutrition,
alternative: healthcare, energy, architecture, housing, living,
ecology and the environment.

Accessable via:

WAIS
WWW
ftpmail (send e-mail to ftpmail@sunsite.unc.edu for helpfile)
Gopher
        Link Info:

        Type=1
        Name=Worlds of SunSITE -- by Subject
        Path=1/sunsite.d
        Host=calypso.oit.unc.edu
        Port=70

       
Anonymous ftp:

ftp sunsite.unc.edu
cd pub/academic

cd agriculture/sustainable_agriculture
-or-
cd agriculture/rural-skills
cd food/historic -or- food/sourdough

-or-
cd medicine/alternative-healthcare
-or-
cd environment/alternative-energy/miscellaneous

Telnet:

telnet sunsite.unc.edu
Login: gopher
Enter term type: (vt100 works fine)

    -Gopher Menu-

The Worlds of sunSITE
Sustainable Agriculture Information
SunSITE Sustainable Agriculture Information
->Rural Skills: etc.
  food
  historic -or- sourdough
->Alternative Energy
->Alternative Healthcare

-and-

The Worlds of SunSITE
browse sunSITE archives
academic
agriculture
  sustainable_agriculture
  -or
  rural-skills
  food
  historic -or- sourdough

The Worlds of sunSITE
browse sunSITE archives
academic
environment
  alternative energy
  miscellaneous

The Worlds of sunSITE
browse sunSITE archives
academic
medicine
alternative healthcare


FAQs:

rec.gardens
misc.rural
rec.food.sourdough
rec.food.veg
rec.crafts.metalworking
rec.woodworking
alternative energy
sci.energy.hydrogen
alt.meditation
sci.life-extension
vegetarian

Documents (partial list):

historic food
sourdough bread-yoghurt-kraut-fermented foods
vegetarian cooking
alternative architecture
alternative housing - sustainable communities
alternative healthcare
sustainable agriculture 
gardening-farming-rural life
permaculture
beekeeping
biological pest control
bioremediation
aquaculture
guides to Internet agriculture/healthcare/environment/biology resources 
homeopathy
ayurveda
nutrition

Newsgroups and mailing lists:

alt.sustainable.agriculture - provides newsgroup access to all 
traffic in the sustag-public and sanet-mg mailing lists plus 
all articles posted directly to that newsgroup.


Mailing Lists:
--------------

List name: sustag-public
Server: almanac@twosocks.ces.ncsu.edu
Post articles to: sustag-public@twosocks.ces.ncsu.edu
Gated read/write to: alt.sustainable.agriculture

List name: sanet-mg (Sustainable Agriculture Network mail group)
Server: almanac@twosocks.ces.ncsu.edu
Post articles to: sanet-mg@twosocks.ces.ncsu.edu 
Gated read-only to: alt.sustainable.agriculture

List name: forage-mg
Server: almanac@oes.orst.edu
Post articles to: forage-mg@oes.orst.edu

Other mailing lists:
-
wetnet
soils-l
agmodels-l
agric-l
envst-l
dairy-l
bee-l
hydro-l
devel-l
indknow-l
aqua-l
marine-l
gardens-l
cohousing-l
maxlife-l


Newsletters:
-
aanews
aosa.news
ben
panups
safefood-news
susag-news
vita-news
altag-news
apis
attranews-digest
cgiar-news
csas-news
food-safety-week
handsnet-news
leopold-center-news
maxlife-l
wsaa-news


Usenet Newsgroups:
-
sci.agriculture
alt.sustainable.agriculture
alt.agriculture.misc
alt.agriculture.fruit

rec.gardens
misc.rural
alt.folklore.herbs
alt.co-evolution

sci.bio
sci.bio.ecology
sci.geo.geology
sci.geo.meteorology
sci.aquaria
bionet plants
bionet mycology
bionet photosynthesis
bionet cellbiology
bionet general 
bionet.agroforestry
bionet.n2-fixation
bionet.biology.tropical

alt.architecture.alternative
alt.housing.nontrad
sci.energy
sci.energy.hydrogen

misc.health.alternative
sci.life-extension
alt.health.ayurveda
alt.folklore.gemstones
alt.meditation
rec.food.veg
rec.food.veg.cooking
sci.med.nutrition
alt.food.fat-free


Other mailing lists:
-
>From almanac@twosocks.ces.ncsu.edu:

renew-energy (Renewable Energy), renew-energy@twosocks.ces.ncsu.edu
nc-solar (North Carolina Solar Energy Resources), 
          nc-solar@twosocks.ces.ncsu.edu 
nat_med (Natural Medicine), nat_med@twosocks.ces.ncsu.edu
env_res (Environmental Resources), env-res@twosocks.ces.ncsu.edu

-
For more information contact:
 
 Lawrence London
 london@sunSITE.unc.edu
 sunSITE ftp directories:
 /pub/academic/agriculture/sustainable_agriculture
 /pub/academic/agriculture/rural-skills
 /pub/academic/environment/alternative-energy/miscellaneous
 /pub/academic/medicine/alternative-healthcare
 
 Paul Jones
 Paul_Jones@unc.edu
 Office for Information Technology
 University of North Carolina
 Chapel, Hill, N.C.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:37 EST 1994
Article: 105 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: Teresa Marie Esch <tme9u@galen.med.virginia.edu>
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <CM5vB9.53z@murdoch.acc.Virginia.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: uva
References: <2l6gbg$n67@charm.magnus.acs.ohio-state.edu>
Date: Fri, 4 Mar 1994 22:29:10 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 17

rmjacobs@magnus.acs.ohio-state.edu  writes:
> A favorite recipe that I use, originated by Michael A. Smith, which has
> never been objected to is:
> 
>      1 cup of steamed whole grain rice
>      1 can of Old El Paso Fat Free Refried Beans
>      Salsa, cumin, cayenne to taste
> 
> Add all above ingredients together and serve.  Always a hit.
> 

Or wrap it in flour tortillas with lettuce/spinach and chopped
tomato, maybe some cheese.  I prefer Bearitos refried BLACK
beans.  

teresa



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:38 EST 1994
Article: 106 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: timi@mendel.berkeley.edu (Tim Ikeda)
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <timi-040394135932@kustu1.berkeley.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Plant Biology/MCB - UC Berkeley
References: <MANI.94Mar1163051@Crissy.Stanford.EDU>
 <2l5bb6$dgn@reznor.larc.nasa.gov>
Date: Fri, 4 Mar 1994 22:29:11 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 9

I'm told by a coworker that Quorn is supposedly a great substitute
for the texture of meat (which for me is the biggest part of "meat
craving").  In Minneapolis, I've had a great vietnamese mock duck
dish that used TVP and was an excellent substitute for the real thing
(even better than the real thing).  I not looking for the same taste
as meat, just the same firm texture.

- Regards,  Tim Ikeda (timi@mendel.berkeley.edu)



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:39 EST 1994
Article: 107 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: cyn@odin.mda.uth.tmc.edu (Cyndi Smith)
Subject: RE: Low fat salad dressings
Message-ID: <cyn-040394143941@yggdrasil.mda.uth.tmc.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: MD Anderson Cancer Center
References: <2l7oal$p43@charm.magnus.acs.ohio-state.edu>
Date: Fri, 4 Mar 1994 22:29:18 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 13

In article <2l7oal$p43@charm.magnus.acs.ohio-state.edu>,
gzogbi@magnus.acs.ohio-state.edu (George C Zogbi) wrote:

> Does anyone have any good recipes for vegan low/no fat salad dressings?
> Most of the ones I have tried are pretty bland and watery...
> Thanks!

Balsamic vinegar - with herbs, if you like.  You can even add EV olive oil,
if you MUST have some fat... heh,heh,heh

-- 
Cyndi Smith                       



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:39 EST 1994
Article: 108 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: udaya@livia.rice.edu (Udaya Sathuvalli 207Cox x3626)
Subject: RE: REQUEST: advice on cooking rice
Message-ID: <CM5ttH.I09@rice.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Rice University
References: <2ktvd6$pkc@cs.ubc.ca>
Distribution: na
Date: Fri, 4 Mar 1994 22:29:31 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 53


In article <2ktvd6$pkc@cs.ubc.ca>, h4d192@rick.cs.ubc.ca (Sam Roberts) writes:
|> 
|> I wonder if some people could give me some general pointers on how to cook
|> rice: 
|> 	-the pitfalls
|> 	-how to approach a new rice (ie, determining water to rice ratio)
|> 	-different styles of cooked rice
|> 	-different varieties of rice available
|> 
|> (I mostly use white and brown basmati rice, as the fancy takes me, and
|> the texture i shoot for is the of the steamed japanese variety, with a
|> general lack of success.)
|> 
|> 


Before we got an electric rice cooker, my wife
and I used the following procedure:

1) 	Take a given amount of rice, say n cups.
	Transfer it to a large utensil.
2)	Measure out 2*n cups of water.
3)	Heat the water and rice. When the
	water starts boiling, reduce the flame/heat
	to low simmer, and cover the utensil.
4)	Wait till all the water evaporates.
5)	Serve.

(The cooked rice is ready in about 20 to 30 minutes, if n = 3.)

Optional:

1)	Add a spot of olive oil or margarine or butter when
	the water starts boiling.

2)	A stick of cinnamon, if added just before the water 
	begins to boil, imparts a terrific flavour.

3)	Ditto with 0.25*n cups of green peas.

Cheers,
Udaya B. Sathuvalli

N.B. 	The above procedure is invariant if the source of heat is 
	a microwave oven (if n < 2 cups). 
	
	If you decide to use Bas/Tex-mati rice, use about 1.9 to 
	1.95 times n cups of water, depending on how you like your
	rice.





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:40 EST 1994
Article: 109 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: dist24@u.washington.edu (andyb)
Subject: vegan dougnuts
Message-ID: <2l8doc$fmg@news.u.washington.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Washington, Seattle
Date: Fri, 4 Mar 1994 23:12:56 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 7


does anyone have a good vegan doughnut recipe?  Not those packaged 
refridgerator biscuit doghnuts.  
I'm about to break down.  
OK not really but I've been thinking about doughnuts a little too much.
thanks.



From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:41 EST 1994
Article: 110 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: ecurry@sun.cis.smu.edu (Elizabeth Curry)
Newsgroups: rec.food.veg.cooking
Subject: FAQ REQUEST
Message-ID: <1994Mar3.203818.20714@seas.smu.edu>
Date: 4 Mar 94 14:21:32 GMT
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Computing and Information Services
Lines: 11
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>


	I am sorry to intrude, but would someone please send me a FAQ for this
group?  It would be most appreciated!  
				Please send to: ecurry@sun.cis.smu.edu
 
A FAQ file is being developed.  The Charter and posting guidelines are 
contained in one FAQ and another FAQ deals with the vegetarian diet.  As 
the group progresses, others will be developed.  General FAQ's dealing with 
the group itself will be posted at least monthly.

Marty B.  Co-Moderator for R.F.V.C.


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:42 EST 1994
Article: 111 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: rmjacobs@magnus.acs.ohio-state.edu (Ryan M Jacobs)
Newsgroups: rec.food.veg.cooking
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <2l6gbg$n67@charm.magnus.acs.ohio-state.edu>
Date: 4 Mar 94 14:21:29 GMT
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

A favorite recipe that I use, originated by Michael A. Smith, which has
never been objected to is:

     1 cup of steamed whole grain rice
     1 can of Old El Paso Fat Free Refried Beans
     Salsa, cumin, cayenne to taste

Add all above ingredients together and serve.  Always a hit.


      o o o o o o o . . .   ______________________________ _____===
    o      _____           || Ryan Matthew Jacobs        | |       |
  .][__n_n_|DD[  ====_____  | rmjacobs@magnus.acs.ohio-state.edu   |
 >(________|__|_[_________]_|______________________________________|
 _/oo OOOOO oo`  ooo   ooo  'o!o!o                  o!o!o` 'o!o
-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:43 EST 1994
Article: 112 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: mbk@venus.larc.nasa.gov (Melissa B. Koch)
Newsgroups: rec.food.veg.cooking
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <2l5bb6$dgn@reznor.larc.nasa.gov>
Date: 4 Mar 94 14:21:30 GMT
References: <MANI.94Mar1163051@Crissy.Stanford.EDU>
 <2l0s3m$rna@fido.asd.sgi.com> <2l3c46$r86@ucunix.san.uc.edu>
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Content-Length: 1849


In article <2l3c46$r86@ucunix.san.uc.edu>, brookhge@ucunix.san.uc.EDU (G.E.Brookhart) writes:

[Deleted to Save Bandwidth - Marty B. Co-moderator for r.f.v.c.]
 
|> Also, on the Italian/pasta scene is lasagna, manicotti with 
|> cheese filling, ravioli with cheese, meatless and (even
|> potentially cheeseless) pizza
|> 
|> Loads of soups and vegetable stews are out there.
|> 
|> Load your friends up on good bread and salad too.
|> 

And spanikopita.

I am not a vegetarian, I just like a lot of vegetarian dishes ;), but
we are frequently entertained by another non-vegetarian couple and
*seldom* have meat-based entrees.  The vegetarian lasagne, orange
pasta and spanikopita we have eaten there are some of my favorite
meals!!  And they are very elegant meals, too, I think.  I'm never
disappointed!  


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:45 EST 1994
Article: 113 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: wws385@as-nwfs-1.ku-eichstaett.de (Markus Enzinger)
Newsgroups: rec.food.veg.cooking
Subject: project work on food service
Message-ID: <wws385.7.2D772087@as-nwfs-1.ku-eichstaett.de>
Date: 4 Mar 94 14:21:29 GMT
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Lines: 37
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

Hello everybody!

I'm a student of business administration at a German university. Together with 
3 fellow students I'm working on a project concerning food service, large 
scale cooking and catering.

We are working on different new concepts for food service at campuses or 
companies. Maybe we would be able to improve things at our university!

Our biggest problem at the moment is to sample data on already existing food 
services. So we need some help:

1. We are looking for data on customers preferences (e.g. fat-free meals,...), 
cost structures, opening times, make-or-buy-decisions.

2. We would welcome any comment and/or description on the food service at 
your local campus or company.

Thank's a lot in advance for your help!

I'm looking forward to hear from you!


Markus


post adress:
---------------------------------
Markus Enzinger
Amundsenstrasse 5
85055 Ingolstadt
GERMANY


e-mail:
--------------------------------------------------------
markus.enzinger@ku-eichstaett.de


From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:35:46 EST 1994
Article: 114 of rec.food.veg.cooking
Newsgroups: rec.food.recipes,rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: bill@clyde.as.utexas.edu (William H. Jefferys)
Subject: REQUEST: High-class Mushroom recipes
Message-ID: <2l7ifi$drm@geraldo.cc.utexas.edu>
Followup-To: rec.food.veg.cooking
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Xref: bigblue.oit.unc.edu rec.food.recipes:7635 rec.food.veg.cooking:114

A wonderful new store has just opened in Austin, and they
have a continual supply of fresh exotic mushrooms (oyster,
portobello, hedgehog, and lots of others that I can't
remember the names of). These are mostly sort of expensive,
of course, but we'd like to try them out in recipes that
will show them to their best advantage. Any suggestions
for recipes that use them would be appreciated.

Bill Jefferys



From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:35:48 EST 1994
Article: 115 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL
From: saatchi@unixg.ubc.ca (Suzannne Saatchi)
Newsgroups: rec.food.veg.cooking
Subject: REQUEST: ratatouille
Message-ID: <2l61so$9ae@nnrp.ucs.ubc.ca>
Date: 4 Mar 94 15:24:42 GMT
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Archive-Name: request/ratatouille

Request for ratatouille.


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:35:49 EST 1994
Article: 116 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL
From: banschbach@vms.ocom.okstate.edu (Martin Banschbach)
Newsgroups: rec.food.veg.cooking
Subject: Tofu - Nutritional Info
Message-ID: <1994Mar4.084016.1@vms.ocom.okstate.edu>
Date: 4 Mar 94 15:40:06 GMT
References: <2l2jdhINN32h@srvr1.engin.umich.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Approved: sridhar@asuvax.eas.asu.edu (for marty)

Here is the nutritional info for tofu.  All values are for 100 grams.

Nutrient		Extra Firm		Firm		Soft
Kcal			60			60		54
Protein(gms)		8			6.7		4.7
Carb(gms)		2.7			2.7		2.7
Fat(gms)		2.1			2.7		2.8
Sat Fat(gms)		0.03			0.4		0.4
Mono Fat(gms)		0.4			0.5		0.5
Poly Fat(gms)		1.2			1.5		1.6
Iron(mgs)		1.1			1.0		0.8
Calcium(mgs)		37			28		28
Magnesium(mgs)		27			27		28
Zinc(mgs)		0.6			0.6		0.5
Copper(mgs)		0.2			0.2		0.2
Tryptophan(mgs)		130			87		70
Lysine(mgs)		522			471		353
Methionine(mgs)		99			108		77
%Cal from protein	52			43		34
%Cal fro Carb		17			17		20
%Cal from Fat		31			39		46

Michelle has indicated that there is a new low-fat tofu available now.  The
strength of tofu has always been it's protein content and it's very low
saturated fat content but total fat is rather high.  As a soybean protein
product, the quality of it's protein is the best of any nonmeat protein (and
actually better than beef protein).  The three amino acids that are often a
concern on a vegeatarian diet (tryptophan, lysine and methionine) are actually
pretty good and there is also quite a bit of cysteine in soybean protein. 
Cysteine spares methionine because a major use for methionine is the formation
of cysteine so if a protein has a lot of cysteine, then the methionine can be
used for other functions in the body.

Marty B. co-moderator for r.f.v.c.


From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL Fri Mar 11 23:35:50 EST 1994
Article: 117 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL
From: "Elisabeth." <eac9m@poe.acc.virginia.edu>
Subject: REQUEST: ma po tofu
Message-ID: <CM64xz.8Ao@murdoch.acc.Virginia.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: UVa
Date: Sat, 5 Mar 1994 01:48:53 GMT
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Archive-Name: request/ma-po-tofu
Lines: 6

One of my favorite dishes in the world is ma po doufu, sometimes
called "Szechuan-style bean curd" by restaraunts, tho I am not
sure if it is Szechuan at all.  If anyone has a good recipe for
ma po tofu, they will have my undying gratitude.  --Eli.
--



From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:35:51 EST 1994
Article: 118 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL
From: Laura.J.Smith@williams.edu (LarryJ)
Newsgroups: rec.food.veg.cooking
Subject: REQUEST: black bean hummus
Message-ID: <2l5r79INNdr9@bigbird.cc.williams.edu>
Date: 4 Mar 94 16:21:48 GMT
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Request for black bean hummus.


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:53 EST 1994
Article: 119 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: gzogbi@magnus.acs.ohio-state.edu (George C Zogbi)
Newsgroups: rec.food.veg.cooking
Subject: Low fat salad dressings
Message-ID: <2l7oal$p43@charm.magnus.acs.ohio-state.edu>
Date: 4 Mar 94 18:58:23 GMT
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

Does anyone have any good recipes for vegan low/no fat salad dressings?
Most of the ones I have tried are pretty bland and watery...
Thanks!


                                                       George


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:54 EST 1994
Article: 120 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: wilson@maimonides.lcs.mit.edu (Steve Wilson)
Newsgroups: rec.food.veg.cooking
Subject: RE: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
Message-ID: <WILSON.94Mar4100521@maimonides.lcs.mit.edu>
Date: 4 Mar 94 18:58:28 GMT
References: <1994Mar3.190639.19661@sifon.cc.mcgill.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

Watery yogurt is also good for baking and pancakes!


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:56 EST 1994
Article: 121 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: atri@crazies.eecs.umich.edu (Atri Indiresan)
Newsgroups: rec.food.veg.cooking
Subject: RE: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
Message-ID: <ATRI.94Mar4114312@crazies.eecs.umich.edu>
Date: 4 Mar 94 18:58:26 GMT
References: <1994Mar3.190639.19661@sifon.cc.mcgill.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>


In article <1994Mar3.190639.19661@sifon.cc.mcgill.ca> anna@lear (Anna DIPANCRAZIO) writes:


    Anna> My yoghurt has turned out runny.  What can I do with it
    Anna> other than make yoghurt cheese and use it as a salad
    Anna> dressing?

You can use it as a drink - the Indian lassi. Add water (to get the
desired consistency - depends on your personal taste, and different
consistencies have different virtues) and whisk in a blender. Add
spices to taste.

A typical south Indian version would be quite watery. Add salt and a
dash of lemon and blend, then add curry leaves. In a TBSP of oil, fry
some mustard seeds and a pinch of asafoetida (hing), and add to the
liquid. Prepare in advance to the flavor from the curry leaves has
time to get into the liquid. Serve cold. This is very refreshing,
especially on a hot summer day.

A north Indian variation is to have it much thicker, with sugar added.
Quite a different taste, and much heavier - almost soporific.

Garam masala, chili powder and pepper work well too. Fresh chopped
cilantro or mint are also great. All spices and quantities are
approximate, and feel free to experiment.

Lots of Indian recipes also use yogurt in the gravy, and I remember a
German dessert (kind of a yoghurt based custard with fruit
refrigerated in a pie crust) that was delicious. The Greek yougurt,
cucumber dip, tzadziki is another possibility.

Atri


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:57 EST 1994
Article: 122 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: pschnitt@SkyBlu.CCIT.Arizona.EDU
Newsgroups: rec.food.veg.cooking
Subject: More on rice
Message-ID: <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>
Date: 4 Mar 94 18:58:31 GMT
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: pschnitt@SkyBlu.CCIT.Arizona.EDU
Organization: University of Arizona
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

I am supprised that no one else has said it, but my favorite way to cook
rice is to pressure cook it.  It's quick (<30 min) and it gives the rice a 
slightly different texture than steaming, I find it a bit more tender
and plumper.

Anyone else out there use a pressure cooker?  It's super for soups and 
sauces as well.  Anybody have any good recipes for pressure cookers?

Peter S. Schnittman
Visual Perception Lab
University of Arizona


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:58 EST 1994
Article: 123 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: pfaffg@pilot.msu.edu (Gunter Pfaff)
Newsgroups: rec.food.veg.cooking
Subject: RE: project work on food service
Message-ID: <pfaffg-040394103022@via-annex0-28.cl.msu.edu>
Date: 4 Mar 94 18:58:32 GMT
References: <wws385.7.2D772087@as-nwfs-1.ku-eichstaett.de>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Followup-To: rec.food.veg.cooking
Organization: Betsy's Tempeh
Lines: 18
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

In article <wws385.7.2D772087@as-nwfs-1.ku-eichstaett.de>,
wws385@as-nwfs-1.ku-eichstaett.de (Markus Enzinger) wrote:

> Hello everybody!
> 
> I'm a student of business administration at a German university.  

> 
> 2. We would welcome any comment and/or description on the food service at 
> your local campus or company.

Hi there - I grew up in Erlangen and I am now making tempeh in Michigan
(USA)
Our university in town, Michigan State University, has just begun
purchasing our tempeh for $ 2.90/lb and is serving it in various ways (
burgers, stir fries). They wanted this healthy alternative because the
students demanded it. At restaurants in town it is a runaway best seller.
Sorry- no better data than this. ...g


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:35:59 EST 1994
Article: 124 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: marty@spectre.prin.edu (Marty DeWindt)
Newsgroups: rec.food.veg.cooking
Subject: RE: REQUEST: Tempeh ideas
Message-ID: <marty.1.000B2CF8@prin.edu>
Date: 4 Mar 94 18:58:36 GMT
References: <jnsmc-250294162042@scott-clark.uascc.alaska.edu>
 <CLuDBx.C3s@murdoch.acc.Virginia.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

In article <CLuDBx.C3s@murdoch.acc.Virginia.EDU> "Elisabeth." <eac9m@poe.acc.virginia.edu> writes:
>From: "Elisabeth." <eac9m@poe.acc.virginia.edu>
>Subject: Re: REQUEST: Tempeh ideas
>Date: Sat, 26 Feb 1994 19:48:33 GMT

>I make a dish with tempeh, eggplant, mushrooms, and a can of tomatoes, 
>with onions, garlic, thyme, marjoram, and lots of black pepper (all
>measurements according to taste and availability).  It is good on rice,
>quinoa, or pasta, but my favorite is over spaetzle.  Very filling and
>tasty, and pretty fast to prepare.  --Eli.

This looks great, but I'm in the provincial midwest. What's tempeh and 
quinoa? Sounds like curry would be a hot alternative.

-Marty


From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:01 EST 1994
Article: 125 of rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!asu-rfvc-gateway
From: pjh@sun.com (Philippa Hogben)
Newsgroups: rec.food.veg.cooking
Subject: Re: TOFU: Will it keep?
Message-ID: <1994Mar4.143119.14927@infodev.cam.ac.uk>
Date: 4 Mar 94 18:58:40 GMT
References: <2l3ds9INNhbk@newsman.csu.murdoch.edu.au>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: pjh@sun.com
Organization: Cambridge University Engineering Department
Lines: 34
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>

In article 2l3ds9INNhbk@newsman.csu.murdoch.edu.au, oh@csuvax1.murdoch.edu.au (Teik Oh) writes:
>pjh@eng.cam.ac.uk (Philippa Hogben) writes:
>
>>had for some time". One of them has a best before date of 16th October
>>(no year), the other has had the flap with the best before date
>>removed. Are these safe to eat, i.e. does the "16th October" refer to
>>this year (will it keep for another 6 months?!!) or last year (so it's
>>been lurking in the fridge for that long). Both packets _look_ O.K. but
>>I haven't yet opened them so I can't tell what they smell like.
>
>>I am reluctant to throw them away if they are edible but I would rather
>>not kill myself in the process. Many thanks to anybody who can solve my
>>dilemma.
>

>However, the hermetically sealed types are designed for out of fridge
>storage for many months (you know - in that coated paper stuff).
>

They are both packed in liquid in those sealed plactic "bags" - fairly
thick plastic sheeting which looks as if the edges have been "melted"
together - I don't know if this description helps.

I'm not quite sure whether I am getting all the messages posted on this
group at the moment. I certainly didn't see the original message I
posted. Having said that, thanks to all who have made comments.

Philippa

---
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug. 


From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:02 EST 1994
Article: 126 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes
Path: bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: Angela.Stack@lambada.oit.unc.edu (Angela Denise Stack)
Subject: VEGAN: Ratatouille
Message-ID: <2l906s$bun@samba.oit.unc.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of North Carolina Extended Bulletin Board Service
References: <2l61so$9ae@nnrp.ucs.ubc.ca>
Date: Sat, 5 Mar 1994 04:11:02 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: vegan/ratatouille
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:126 rec.food.veg:36860 rec.food.recipes:7663

Here is the best Ratatouille recipe I could find in my collection.

3 cups cubed eggplant
2 cups sliced zucchini
1 green pepper, chopped
1 onion, chopped
1 clove of garlic, minced
1/4 cup of water
1/2 tsp sea salt
2 Tbs chopped fresh parsley
2 tomatoes chopped
1/4 cup olive oil

	Combine all ingredients excpet parsley, tomatoes and olive oil in
a skillet and cook, covered, over medium heat for 10-15 minutes until
vegetables are tender.  Add tomatoes and parsley.  Cook for 5 minutes
more.  Remove from heat, add oil and stir well.  Makes 6 servings.



--
    **********************************************************************
 * The above does not represent OIT, UNC-CH, laUNChpad, or its other users. *
    **********************************************************************



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:03 EST 1994
Article: 127 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: todd@lugaru.pgh.pa.us
Subject: RE: nutritional contents in tofu
Content-Type: TEXT/PLAIN; charset=US-ASCII
Message-ID: <2l9049$qrl@toads.pgh.pa.us>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The Toads
References: <2l2jdhINN32h@srvr1.engin.umich.edu>
 <MOREAUX.94Mar3223316@litsun31.epfl.ch>
Mime-Version: 1.0
Date: Sat, 5 Mar 1994 05:42:01 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 29



> | Can some one post a break-up of nutrition
> | in tofu.
> | 
> | fat=??
> | protien=??
> | Carbohydrate=??
> 

According to my carton of Nasoya Tofu:

	Nutritional Information Per Serving

	Serving Size	3 oz. (85 g)
	Calories	70
	Protein		8 g
	Carbohydrates	1 g
	Fat		4 g
	Cholesterol	0 mg
	Sodium		8 mg
	Potassium	150 mg

Hope this helps.

Todd





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:04 EST 1994
Article: 128 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: aschi@bronze.lcs.mit.edu (amanda izenstark)
Subject: REQUEST: vegan sushi fillings
Message-ID: <2l8cb1$af4@bronze.lcs.mit.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: MIT LCS guest machine
Date: Sat, 5 Mar 1994 05:42:00 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 10

Subject says it all. I love sushi, but I don't eat fish or eggs.
Thanks in advance!

Amanda

-- 
amanda izenstark                                     aschi@bronze.lcs.mit.edu
-----------------------------------------------------------------------------
death in the living room his favorite sport a happy end the point of collapse



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:05 EST 1994
Article: 129 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: shyry@mtholyoke.edu (Sara Hyry)
Subject: ratatouille
Message-ID: <2l8ujr$t97@slab.mtholyoke.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Mount Holyoke College
Date: Sat, 5 Mar 1994 05:42:02 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 14


Ratatouille is very simple to make and is especially good in the summer.

Saute onions and mushrooms, garlic optional in a very small amount of olive
oil.  Cube eggplant, slice zucchini  and summer squash and chop tomatoes.  Amounts
depend on how much you want and vegetable preferences.  Put them all in a
pot with the onions and mushrooms and let it simmer over medium-low heat. Stir
occasionally.  The liquid from the vegetables shoud be enough, but if you
have to add water do so sparingly.  When the vegetables become tender, add
a few shakes of oregano and basil.  It's great served with rice and some
parmasean cheese.  





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Fri Mar 11 23:36:07 EST 1994
Article: 130 of rec.food.veg.cooking
Newsgroups: rec.food.veg,rec.food.restaurants,rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL
From: sridhar@asuvax.eas.asu.edu (Guide Reminder)
Subject: FAQ: World Guide to Vegetarian Restaurants - Bimonthly Reminder
Message-ID: <CLzrDy.Hqu@ennews.eas.asu.edu>
Followup-To: poster
Keywords: faq veg 
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Organization: ASU, Valley of the Sun(s), AZ USA
Date: Tue, 1 Mar 1994 15:08:18 GMT
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Expires: Tue, 15 Mar 1994 15:18:29 GMT
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Xref: bigblue.oit.unc.edu rec.food.veg:36865 rec.food.restaurants:6899 rec.food.veg.cooking:130

This is a bimonthly reminder for the ftp location of the "World Guide
to Vegetarianism" maintained by mwisdom@ccs.carleton.ca (Mark Wisdom).

[ Suggestions on this reminder should be directed to me while the
  updates/comments regarding the guide should be directed to the
  contacts mentioned in the guide. 
- Sridhar Venkataraman <sridhar@asuvax.eas.asu.edu> ]

______________________________________________________________________


The World Guide to Vegetarianism is a 14 part listing of vegetarian
restaurants, vegetarian-friendly restaurants, natural food stores,
vegetarian organizations, etc.

You can obtain the latest officially posted copy of this guide by
sending an e-mail to mail-server@rtfm.mit.edu with any combination of
the following lines in your message body:

  send usenet/news.answers/vegetarian/guide/usa1
  send usenet/news.answers/vegetarian/guide/usa2
  send usenet/news.answers/vegetarian/guide/usa3
  send usenet/news.answers/vegetarian/guide/usa4
  send usenet/news.answers/vegetarian/guide/usa5
  send usenet/news.answers/vegetarian/guide/california1
  send usenet/news.answers/vegetarian/guide/california2
  send usenet/news.answers/vegetarian/guide/california3
  send usenet/news.answers/vegetarian/guide/canada1
  send usenet/news.answers/vegetarian/guide/canada2
  send usenet/news.answers/vegetarian/guide/europe1
  send usenet/news.answers/vegetarian/guide/europe2
  send usenet/news.answers/vegetarian/guide/other1
  send usenet/news.answers/vegetarian/guide/other2
  send usenet/news.answers/vegetarian/faq

The guide is also available via anonymous ftp from rtfm.mit.edu in the
directory /pub/usenet/news.answers/vegetarian/guide. The FAQ for
rec.food.veg is in the file /pub/usenet/news.answers/vegetarian/faq.

[ An index of all files is in the works.  When completed, it will be
  posted and might possibly be archived as vegetarian/guide/index.  ]
  


From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:09 EST 1994
Article: 131 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: sridhar@asuvax.eas.asu.edu (Sridhar Venkataraman)
Subject: Pressure Cooker uses (Re: More on rice)
Message-ID: <199403051523.IAA01372@homecheese.eas.asu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: UTexas Mail-to-News Gateway
References: <0097AEBF.C43B49EC@skyblu.ccit.arizona.edu>
Date: Sat, 5 Mar 1994 18:27:15 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 20

pschnitt@SkyBlu.CCIT.Arizona.EDU writes:

| Anyone else out there use a pressure cooker?  It's super for soups and 
| sauces as well.  Anybody have any good recipes for pressure cookers?
| Peter S. Schnittman

Atleast in urban Indian households it is quite a common cookware to find.
No, not the electric ones but the whistle-blowing ones! It usually comes as 
a marriage present. :-)

The most common uses of it (for me) is for:

1. Cooking Toor Dal (lentils for Sambar, rasam etc.)
2. Garbanzo beans/vegetables like Potato.
3. Rice of course.

Sridhar.
-- 
Sridhar Venkataraman   ASU, Tempe, Arizona USA   sridhar@asuvax.eas.asu.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:10 EST 1994
Article: 132 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: arielle@netcom.com (Stephanie da Silva)
Subject: Re: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <arielleCM6osr.36r@netcom.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Netcom - Online Communication Services (408 241-9760 guest)
References: <MANI.94Mar1163051@Crissy.Stanford.EDU>
Date: Sat, 5 Mar 1994 18:48:12 GMT
Approved: sridhar@asuvax.eas.asu.edu (for marty)
Lines: 100


Here are some vegetarian dishes that appeal to me, a fairly resolute omnivore 
(even tho I only eat meat about half the time, I really have no desire to give
it up).  These run towards my tastes, southern dishes, on the spicy side,
adjust to your liking, of course.  The vegetarian chili is wonderful!  I could 
eat it all day, I think.


Vegetarian Chili

2 cups water, or veg stock
3/4 cup diced carrots
1 cup diced onions 1 cup diced polblano peppers
1 cup diced red or yellow bell peppers  (oh, go for the color, put in some
  of each)
1 cup diced celery
lots and lots of chopped garlic
1 teaspoon dried thyme
1 teaspoon dried coriander
2 teaspoons dried cumin
1 bay leaf
4 chopped green serranos
2 cups chopped tomatoes
3 cups cooked pintos
1 small can corn
1 teaspoon balsamic vinegar
salt to taste
an entire bunch of chopped fresh cilantro (tho if you're one of those who 
 thinks cilantro tastes like soap, leave it out or use parsley)

In a big pot, saute the carrots, onions, peppers, garlic and celery in a 
water, stock or wine until soft.  Add the spices, chiles, tomatoes, beans
and stock and simmer for a while.  Add more liquid if it gets too dry.  Add 
the corn and simmer until heated through.  Right before serving, stir in the 
vinegar and cilantro.  Serve with rice or with corn tortillas or witha salad 
or bread (or all of them!).


Veggie Red Beans and Rice

[I just take a regular recipe and leave out the sausage.  I'll add a couple 
 chipotles or four to add in a smoky flavour, but if that's too spicy for 
 you, then leave them out.]

2 cups dried red beans (kidney beans are not red beans, but they'll do if
 you can't find small red beans, cranberry beans'll do too), soaked overnight
1 tbsp salt
4 onions, chopped
6 green onions, chopped
lots and lots of chopped garlic
1 poblano, chopped
1 red bell pepper, chopped (or yellow)
1 bunch chopped fresh cilantro (or use parsley)  (can you tell I'm a cilantro
  freak?)
1 tsp cayenne (or leave out if you use chipotles)
few shakes Tabasco (or leave out if you use chipotles)
few shakes Worcestershire
1 diced tomato
1 tsp thyme
1 tsp cumin
1 bay leaf

Put the beans in a big pot, add 2 quarts water and salt and bring to a boil.
Reduce the heat and and simmer, skimming occasionally, for 45 minutes.  Add
the rest of the ingredients and continue cooking until beans are tender and
liquid is thick.  (Red beans and rice is supposed to be creamy and to get this
effect, you should take a potato masher or something and smash down on about
1/3 of the beans).  Serve over white rice.


Black Bean Enchiladas

[These are a little more exotic, but are still excellent.]

1 cup black beans
1 cup red beans (or use all black beans, or 1/3 red, black & pintos), 
  soaked overnight
6 cups water or veg stock
1 bay leaf
2 cups fresh tomatoes, chopped
1 large onion, chopped
1 small can corn
1 cup diced poblanos
1 cup diced red bell pepper (or yellow or both)
lots and lots of chopped garlic
2 teaspoons cumin
4 chopped serranos
salt to taste
1 bunch fresh cilantro, chopped (or parsley)

In a big pot, combine the beans, water, and bay leaf.  Bring to boil,
reduce heat and simmer for an hour or so until tender.  Add the tomatoes,
onion, corn, peppers, garlic, cumin and chiles.  Simmer for 15 minutes, add
the cilantro.  

Take flour tortillas (or corn, but dip them in some stock to soften, or
nuke them), fill with 1/2 cup of the beans and roll, placing seam side down
in a dish.  Nuke (or bake) until hot.  Pour more beans over, and tomatillo
salsa, garnish with sour cream.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:11 EST 1994
Article: 133 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking,rec.food.recipes,rec.food.veg
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: jrosti@cc.helsinki.fi (Jussi Rosti)
Subject: VEGAN: ratatouille
Message-ID: <2l9c1b$p2t@karhu.Helsinki.FI>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Helsinki
References: <2l61so$9ae@nnrp.ucs.ubc.ca>
Date: Sat, 5 Mar 1994 18:54:24 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: vegan/ratatouille-2
Lines: 26
Xref: bigblue.oit.unc.edu rec.food.veg.cooking:133 rec.food.recipes:7664 rec.food.veg:36887

In <2l61so$9ae@nnrp.ucs.ubc.ca> saatchi@unixg.ubc.ca (Suzannne Saatchi) writes:

>Request for ratatouille.

Here's an easy but good one:

1 aubergine
2 zucchinis
1-2 sweet red peppers
2 onions
3-4 tomatoes 
2 tablespoonfuls of olive oil
1 clove garlic (or more to taste)
basil
salt (preferably herb salt)
fresly ground black pepper

Fry the chopped onion until golden brown in oil.  Add the other diced
vegetables.  Cover and simmer until soft&juicy (>30 min).  Season with salt,
pepper and basil.


-- 
Jussi.Rosti@Helsinki.FI
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:13 EST 1994
Article: 134 of rec.food.veg.cooking
Newsgroups: rec.food.veg,rec.food.veg.cooking,rec.food.recipes
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: baukusl@cranium.com.msu.edu (Lori Baukus)
Subject: LACTO/Low Fat: Chocolate Cake
Message-ID: <baukusl.83.2D78D6AF@cranium.com.msu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: College of Osteopathic Medicine
Date: Sat, 5 Mar 1994 19:17:43 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: lacto/chocolate-cake-hershey
Lines: 31
Xref: bigblue.oit.unc.edu rec.food.veg:36889 rec.food.veg.cooking:134 rec.food.recipes:7665

Hi everyone.  Here is the chocolate cake recipe I have been getting requests 
for on E-Mail.  Although this is lacto, it could easily be vegan.  It is very 
moist.  I got the basis off of a *Hershey's Cocoa* can and went from there.


*Hershey's* modified Chocolate Cake

         1 1/4 cups flour (your choice)
         1/3 cup *Hershey's* cocoa (try carob + coffee granules, if you like)
         1 tsp baking soda
         6 tablespoons extra light corn margarine or soy margarine OR 3 
         tablespoons of margarine and 3 tablespoons of applesauce.
         1 cup sugar or 2/3 cup Fructose
         1 cup skim milk (this could probably be any kind of milk?)
         1 tablespoon of vinegar
         1/2 teaspoon of vanilla

Heat oven to 350 degrees.  Spray two 8" pans with cooking spray or line 
cupcake tins with liners. 

Stir flour, cocoa and soda together.  Set aside.  Melt margarine and sugar (or 
fructose) together and remove from heat.  Add milk + vinegar, vanilla, and 
applesauce if using.  Stir.  Add flour mixture.  Pour into pans and bake for 
under 20 minutes.  (Do toothpick or spring test)  TAAA-DAAAA.  You are done.  
I will leave the frosting up to you all.  I haven't found one that is actually 
low fat yet.  Any suggestions?

ENJOY!  
-Lori




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:14 EST 1994
Article: 135 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: richarja@spot.Colorado.EDU (Jeff Richards)
Subject: RE: Soya milk
Message-ID: <richarja.762897049@spot.Colorado.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Colorado, Boulder
References: <CM3CsH.4to@brunel.ac.uk>
Date: Sat, 5 Mar 1994 21:12:08 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 16

gt92cbj@brunel.ac.uk (Christopher B Jeyes) writes:

>Can someone tell me which brand of soya milk tastes most like cows' milk? I'd really like to go vegan, but I can't stand all the types of soya milk I've ever tried.

>Also, is it possible to get vegan cheese, and if so, is it any good?

>Cheers in advance.

I have the same feeling about a lot of soy milks, and have finally decided it's
because most use vanilla (real or artificial) as a flavoring.  My personal
favorite is Vitasoy, which doesn't use vanilla at all in the Original flavor.
To my taste, the "Light" (or maybe it's Lite) 1% Original is very similar to
skim milk, which is to say it doesn't have a very strong flavor or texture.
I couldn't tell you if it's available where you are though.




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:15 EST 1994
Article: 136 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Subject: RE: REQUEST: Tiramisu
Message-ID: <2lbcgr$5g8@ariel.ucs.unimelb.EDU.AU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: School of Physics, University of Melbourne
References: <2kdptv$cbv@apakabar.cc.columbia.edu>
 <ATRI.94Feb22171948@crazies.eecs.umich.edu> <22FEB199420583423@erich.triumf.ca>
Date: Sun, 6 Mar 1994 02:36:57 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 40

In article <22FEB199420583423@erich.triumf.ca>, milo@erich.triumf.ca (CUMMINGS, BILL) writes:
|> In article <ATRI.94Feb22171948@crazies.eecs.umich.edu>, atri@crazies.eecs.umich.edu (Atri Indiresan) writes...
|> >In article <2kdptv$cbv@apakabar.cc.columbia.edu> dyl1@ciao.cc.columbia.edu (Daniel Yun-chung Lin) writes:
|> > 
|> > 
|> >    Daniel> Is there anyone out there that has a receipe for tiramisu?
|> >    Daniel> I can't seem to find a receipe anywhere...
|> 
|> You can get the Tiramisu recipe from any tub of Mascopone cream
|> cheese. That's the proper cheese to use for this heavenly dessert.
|> Some packages of Ladyfingers may have it too.
|> 
|> Oh, and by the way, Tiramisu is NOT Italian Cheese Charlotte.
|> Those 'Charlotte' desserts are no way nearly as wonderful as
|> this concoction.
|> 
|> We have also improvised by adding Grand Marnier and using
|> Brazilian coffee instead of Italian.
|> 
|> Have fun and ENJOY! P.S. This dessert is NOT meant for sharing!
|> 
|> 
another good idea to try is to use Sambuca or Strega liqueur
mixed in with the coffee...if you want to really go to heaven
this is a nice way to go....

on a historical note, tiramisu` is a northern Italian (specifically
from the Veneto region) version (sort of) of the florentine
zuppa inglese.  You can also make it with sponge cake instead of
savoiardi or Pavesini biscuits (plain rectangular italian biscuits
...they should be available at italian delis).  Whatever you use,
make sure you really soak the biscuits/cake well with the coffee
or it'll turn out too dry.

Drool - time.....

PS. There are some good recipes for tiramisu` in the rec.food.recipes 
archives...these are generally better than the recipes on the cheese 
packets.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:16 EST 1994
Article: 137 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: twain@u.washington.edu (Barbara Hlavin)
Subject: RE: beet recipes
Message-ID: <2lbiuk$dps@news.u.washington.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Washington, Seattle
References: <1994Mar2.135425.1@happy.uccs.edu>
Date: Sun, 6 Mar 1994 05:22:35 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 12

An extremely easy way to prepare beets is to stick them into an oven at 
about 400 degrees and bake for 40-50 minutes.  This eliminates most of 
the bleeding; they're easy to peel at this point and can be sliced or 
chopped for incorporation in some other dish.  

I like the flavor of beets just the way they are and they're quite good 
chilled and thinly sliced into a vegetable salad, or just cut into chunks 
and lightly drizzled with vinegar.

--Barbara




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:17 EST 1994
Article: 138 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: twain@u.washington.edu (Barbara Hlavin)
Subject: RE: QUESTION: Can mushrooms be freezed?
Message-ID: <2lbid7$do2@news.u.washington.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Washington, Seattle
References: <CLzsnI.96J@rss.dl.nec.com>
Date: Sun, 6 Mar 1994 05:22:36 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 19

In article <CLzsnI.96J@rss.dl.nec.com>,
Ashokkumar Patel <ashok@rss.dl.nec.com> wrote:
>I'd like to know if anyone has tried to freeze 
>mushrooms and what their experience has been.
>I can mushrooms at a good discount in bulk,
>but cannot use them at one time.

I've had very good luck freezing mushrooms.  If there's a good sale on 
white mushrooms in the local supermarket I'll buy several pounds, clean 
them (brush off any dirt), slice them, put them in a plastic bag, squeeze 
out all the air, and freeze.

When I want a cup or two of sliced mushrooms, I just pull that many out.  
They're just fine for cooking.  I've kept them frozen for up to two 
months. 

--Barbara




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:18 EST 1994
Article: 139 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: twain@u.washington.edu (Barbara Hlavin)
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <2lbkuq$eal@news.u.washington.edu>
Summary: meat substitutes
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Washington, Seattle
References: <MANI.94Mar1163051@Crissy.Stanford.EDU> <2l0t5s$llg@nic.umass.edu>
 <2l3ods$gom@charm.magnus.acs.ohio-state.edu>
Date: Sun, 6 Mar 1994 05:22:38 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 39

In article <2l3ods$gom@charm.magnus.acs.ohio-state.edu>,
Bradley J Barborak <bbarbora@magnus.acs.ohio-state.edu> wrote:
>I am a omnivore with a vegetarian partner. 

So am I.

>We have experimented with different 
>things and there are many disappointing meat substitutes.  

Just tonight I picked up a package of something called "the Original
Gardenburger" (at the edge of the package it says "Gardenchef (tm) Paul
Wenner" in case that means anything to anyone).  I'd never seen it in the
store before but the ingredients sounded pretty good so I picked up a pack
for dinner.  There are four patties per package at a cost of approximately
80 cents per patty.  140 calories per serving with 2.5 grams of fat (about
16%, or 22 calories).

They're pre-baked and quick to prepare: only 10 minutes in a conventional 
oven.  

The ingredients are: mushrooms, brown rice, onions, rolled oats, part-skim
mozzarella, cottage cheese curd, egg white, cheddar cheese, bulgur wheat,
natural seasonings and spices, olive oil, tapioca starch, vegetable gum. 

Madhu pronounced them absolutely delicious and ate two.  He wants to buy 
more and take them for lunches.  

I ate half a bag of potato chips earlier in the day, so in prudence or
penance had only an artichoke for dinner and can't give a personal opinion
(and after all: Madhu is the vegetarian and I guess it's his opinion that
would count.  I should have at least had a bite, though, so I could Report
Subjectively). 

Morningside Farms (is that right?) makes a sausage that's pretty good, 
but it's very high fat and also leaves an aftertaste that seems to linger 
for ten or eleven hours no matter how much toothpaste you use.

--Barbara



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:19 EST 1994
Article: 140 of rec.food.veg.cooking
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From: vijaypai@owlnet.rice.edu (Vijay Sadananda Pai)
Subject: REQUEST: Making your own cheese
Message-ID: <2lddnb$efe@larry.rice.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Rice University
Date: Sun, 6 Mar 1994 20:42:04 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 15

The non-dairy cheese recipes posted on this group
seemed well thought out, very helpful.

Can anyone describe a recipe for lacto-vegetarians
like me to make dairy cheese -- I don't buy commercial
cheese because it all uses animal enzymes (like rennet),
but health-food store cheese is SO EXPENSIVE! If anyone
knows a recipe for making dairy cheese at home, please
tell me about it.

Thanks,

Vijay




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:20 EST 1994
Article: 141 of rec.food.veg.cooking
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From: tjohnson@magnus.acs.ohio-state.edu (Todd R Johnson)
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <2ldfcj$4fu@charm.magnus.acs.ohio-state.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The Ohio State University
References: <MANI.94Mar1163051@Crissy.Stanford.EDU>
 <2l5bb6$dgn@reznor.larc.nasa.gov> <timi-040394135932@kustu1.berkeley.edu>
Date: Sun, 6 Mar 1994 22:03:42 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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We have been eating vegetarian chili made from a boxed mix from
Fantastic Foods. We add kidney beans and tomato to round it out. Of
all of the vegetarian chili's this one seems closest to meat-based
chili. The key ingrediant seems to be textured vegetable protein. I've
tried other kinds (such as the Moosewood recipe), but they all taste
bland or too grainy.

My questions are: Where can I buy TVP and what is the fat content? The
box mix does not contain nutrition information. In addition, I'd
prefer making the chili from scratch.

As other posters have noted, I have also found that vegetarian food is
better accepted when it is something that is thought of as a standard
dish. Potato soup is good example. It's very filling and a pretty
common dish (at least in my family). However, it helps to branch out
into other kinds of food. Indian vegetarian cooking is very filling
and tastes quite good. Our favorite is a spicy rice with vegetables
along with a dry potato and pea curry. By experimenting, we were able
to cut down the oil to a minimum. The rice is served separately, so,
if you are so inclined, you can provide separate meat and vegetarian
dishes to go on top of it. (We are not vegetarians, we just try to eat
mostly vegetarian food.) We have found that many non-vegetarians like
the rice by itself.

	---Todd



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:21 EST 1994
Article: 142 of rec.food.veg.cooking
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From: ydawe@calvin.stemnet.nf.ca (Yvonne M. Dawe)
Subject: Broccoli soup?
Message-ID: <2le6d7$r4u@coranto.ucs.mun.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Memorial University of Newfoundland
Date: Mon, 7 Mar 1994 04:37:34 GMT
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Lines: 9


Anybody out there have a good recipe for cream of broccoli soup they would
like to share? Yes, broccoli. Some of us actually do like it. :)

Thanx in advance.

-= Yvonne =-




From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:22 EST 1994
Article: 143 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: sloan006@dukemc.mc.duke.edu (Richard Sloane)
Subject: RE: More on rice
Message-ID: <6MAR199422332141@dukemc.mc.duke.edu>
News-Software: VAX/VMS VNEWS 1.41
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Organization: Duke University Medical Center
References: <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>
Date: Mon, 7 Mar 1994 04:37:33 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 25

In article <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>, pschnitt@SkyBlu.CCIT.Arizona.EDU writes...
>I am supprised that no one else has said it, but my favorite way to cook
>rice is to pressure cook it.  It's quick (<30 min) and it gives the rice a
                                           ^^^^^^^^ 
>slightly different texture than steaming, I find it a bit more tender
>and plumper.
> 
>Anyone else out there use a pressure cooker?  It's super for soups and 
>sauces as well.  Anybody have any good recipes for pressure cookers?
> 
>Peter S. Schnittman
>Visual Perception Lab
>University of Arizona

I don't quite get it--our Coop bought long-grain brown rice cooks in 20-25
minutes in a regular saucepan--we use 2:1 water to rice, get water to 
boiling, add rice, and cook (no peeking!).  For a bit of a different taste
we add some buckwheat grain in with the rice.  This is taking nothing away
from pressure cooking; I don't use a pressure cooker on rice because every
incidence of the valve getting jammed in my observation involved cooking some
rice.  I use the PC to cook lots of other stuff, tho, especially beans.

Rick




From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:24 EST 1994
Article: 144 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: jlupson@uoguelph.ca (Janet Lupson)
Subject: RE: REQUEST: Making your own cheese
Message-ID: <2le1us$dlc@nermal.cs.uoguelph.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Guelph
References: <2lddnb$efe@larry.rice.edu>
Date: Mon, 7 Mar 1994 04:37:35 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 29

Vijay Sadananda Pai (vijaypai@owlnet.rice.edu) wrote:
: The non-dairy cheese recipes posted on this group
: seemed well thought out, very helpful.

: Can anyone describe a recipe for lacto-vegetarians
: like me to make dairy cheese -- I don't buy commercial
: cheese because it all uses animal enzymes (like rennet),
: but health-food store cheese is SO EXPENSIVE! If anyone
: knows a recipe for making dairy cheese at home, please
: tell me about it.

: Thanks,

: Vijay


Vijay, I don't have any actual recipes for making cheese but I do have the
name of a book listed in Harrowsmith all about making cheese.  I took it
out of the library once to try some ricotta but never quite got around to
it.  

    Cheesemaking Made Easy.  by Ricki & Robert Carroll.  Softcover, 136
pages, around $14 (Canadian).

Hope this helps.

Jan
jlupson@uoguelph.ca



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:25 EST 1994
Article: 145 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: BOB CLEMENTS <p01050@psilink.com>
Subject: Hot Potato
Message-ID: <2972099073.0.p01050@psilink.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Mon, 7 Mar 1994 04:37:42 GMT
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X-Mailer: PSILink-DOS (3.5.2)
Lines: 9

Does anyone have some recipes for fixing potatoes in scalloped(sp?) 
fashion but without fat? Or cheese?

I presently put either sweet potatoes or regular potatoes in microwave 
and then slice and eat them with plastic butter and pepper.  I would 
like a change tho.  Any help would be appreciated.

	Be Well . . .



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:26 EST 1994
Article: 146 of rec.food.veg.cooking
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From: rfelix@netcom.com (Robbie Felix)
Subject: RE: Low fat salad dressings
Message-ID: <rfelixCMA1uz.8KK@netcom.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
References: <2l7oal$p43@charm.magnus.acs.ohio-state.edu>
 <cyn-040394143941@yggdrasil.mda.uth.tmc.edu>
Date: Mon, 7 Mar 1994 04:37:43 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 28

Vegan low-fat salad dressings:

Toss salad with soy sauce, rice vinegar, and sesame seeds. Mix
according to how you like it, I like more soy sauce than anything
else. If you are *really* fat conscious, no sesame seeds!
--------------------------------------------------------------
Salsa.

--------------------------------------------------------------
Using blender:

Blend low-fat tofu with water to thin to consistency desired 
and add any of the following:

Garlic and scallions
or
curry powder ( maybe 1 tsp-1/2 cup of tofu mixture)
or 
curry powder as above plus one or two sundried tomatoes
or
italian herbs ( about 1/2 tsp per 1/2 cup of thinned tofu)

mix these to taste and add salt or soy sauce to taste!

Enjoy!

rf



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:28 EST 1994
Article: 147 of rec.food.veg.cooking
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From: tcollins@magnus.acs.ohio-state.edu (Thomas P Collins)
Subject: VEGAN: Low fat Scalloped Potatoes (Re: Hot Potato)
Message-ID: <2lfbc2$7et@charm.magnus.acs.ohio-state.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Mon, 7 Mar 1994 14:05:16 GMT
Approved: sridhar@asuvax.eas.asu.edu
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:147 rec.food.veg:36953 rec.food.recipes:7680

BOB CLEMENTS  <p01050@psilink.com> wrote:
>Does anyone have some recipes for fixing potatoes in scalloped(sp?)
>fashion but without fat? Or cheese?

Low-fat Scalloped Potatoes


4 medium potatoes
1 1/2 cups skim milk or soy milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup chopped onion
1/2 cup shredded low-fat cheddar cheese (optional)


Peel and slice potatoes thinly.  In a saucepan, combine
milk, flour, salt, garlic powder and cayenne pepper and cook
over medium heat until sauce thickens.  Add onions to sauce.

Layer casserole dish with potato slices.  Spoon half of sauce
over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350 degrees for 65
minutes.  Optional: remove from oven and sprinkle with low-fat
cheddar cheese.

Tom Collins



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:30 EST 1994
Article: 148 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: ray@rock.concert.net (Jim  Ray -- Personal Account)
Subject: REQUEST: pesto pasta
Message-ID: <2l91jq$99s@inxs.concert.net>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Mon, 7 Mar 1994 14:59:32 GMT
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Archive-Name: request/pesto-pasta
Lines: 10

Any ideas how to make pesto pasta?  Blind Faith in Evanston IL had a
super dish.  I surely would appreciate a recipe.

Jim Ray                              ...send down your carpenter
Tel:        919-981-7433                from the City of Light
Fax:        919-981-0066                There's a lot of broken things
Internet:   ray@mercury.interpath.net   in this old world tonight...
                                           Rev. Benard Fitzgerald
#include <std.disclaimers>



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:31 EST 1994
Article: 149 of rec.food.veg.cooking
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From: sharley@nyx.cs.du.edu (steve harley)
Subject: RE: Soya milk
Message-ID: <1994Mar7.102838.10491@mnemosyne.cs.du.edu>
X-Disclaimer: Nyx is a public access Unix system run by the University of
 Denver for the Denver community.  The University has neither control over nor
 responsibility for the opinions of users.
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Date: Mon, 7 Mar 1994 15:53:37 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 12

gt92cbj@brunel.ac.uk (Christopher B Jeyes) writes:


>Can someone tell me which brand of soya milk tastes most like cows' milk? I'd really like to go vegan, but I can't stand all the types of soya milk I've ever tried.

i've drunk a lot of soy milk (used to work in a tofu factory) but 
not anymore. i drink Rice Dream, which is made with rice. to me
it tastes better than soy and it definitely sits a lot better in
my stomach.

steve harley     sharley@nyx.cs.du.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:32 EST 1994
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From: arielle@netcom.com (Stephanie da Silva)
Subject: Nonfat scalloped potatoes
Message-ID: <arielleCMAD31.JyK@netcom.com>
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Date: Mon, 7 Mar 1994 15:53:46 GMT
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In article <2972099073.0.p01050@psilink.com> BOB CLEMENTS <p01050@psilink.com> writes:
>Does anyone have some recipes for fixing potatoes in scalloped(sp?) 
>fashion but without fat? Or cheese?

Slice some potatos thin and some onions thin.  Toss with a little flour
seasoned with black pepper and a pinch of nutmeg.  Put in a casserole
dish and pour over skim milk or evaporated (diluted) skim milk or non-fat 
dry milk (reconstituted).  Microwave until tender.




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:34 EST 1994
Article: 151 of rec.food.veg.cooking
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From: london@sunSITE.unc.edu (Larry London)
Subject: RE: More on rice
Message-ID: <2lfgtq$9u3@bigblue.oit.unc.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of North Carolina, Chapel Hill
References: <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>
 <6MAR199422332141@dukemc.mc.duke.edu>
Date: Mon, 7 Mar 1994 15:53:52 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 23

In article <6MAR199422332141@dukemc.mc.duke.edu> 
sloan006@dukemc.mc.duke.edu (Richard Sloane) writes:

>For a bit of a different taste we add some buckwheat grain in with the rice.  

Other grains that can be cooked with rice successfully for added 
flavor and nutrition:

1) corn germ (Fearn brand, vacu-packed) 
2) rolled barley (micro-flaked) available from Oriental groceries

add these ingredients about halfway through the cooking process, make 
sure there's enough water in the pot - at finish the grains will still be 
well-separated 

london@sunSITE.unc.edu
-
Question:

Anyone know anything about cooking amaranth and quinoa alone or with 
other ingredients (not necessarily grains)? 
-



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:37 EST 1994
Article: 152 of rec.food.veg.cooking
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From: gosset@dingo.cc.uq.oz.au (Philip Gosset)
Subject: Smoked Tofu
Message-ID: <2leeof$edr@dingo.cc.uq.oz.au>
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Hi there. I was wondering if anyone knows where I can buy smoked tofu in 
Brisbane. It was a common thing to buy in the UK, but I can't find it anywhere 
in Brisbane, Australia. 

If anyone knows can they please E-mail me on;
gosset@kepler.physics.uq.oz.au

I love it cubed and mixed with marscapone and Italian tomato sauce, and 
served over fetucine. A great dish. 

Cheers, Phil.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:38 EST 1994
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From: peyton.bland@med.umich.edu (Peyton Bland)
Subject: Q: buckwheat
Message-ID: <peyton.bland-070394100839@no-name-kresge.med.umich.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Univ. of Mich., Dept. of Radiology
Date: Mon, 7 Mar 1994 15:53:56 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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I bought some buckwheat (roasted groats) some time ago and made a pilaf.  I
was put-off by buckwheat's distinctive aftertaste. (I won't try to describe
it because I think you know what I mean if you have ever had any!)  Any
ideas on recipes that play-down this aftertaste?  I was pleasantly
surprised by the crunchy texture of the roasted groats and can imagine
eating them "as is" as a kind of munchie if it weren't for this funny
taste.

Thanks, Peyton

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Peyton Bland                   Digital Image Processing Lab
Dept. of Radiology                   University of Michigan
-----------------------------------------------------------
"We all have better moments than anybody ever knows, and so
do all the others....  We are a great mystery.  Each one of
us is a secret, and on that basis we ought to treat each
other with the deepest respect."
                                        -- Garrison Keillor
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:40 EST 1994
Article: 154 of rec.food.veg.cooking
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From: llarson@magnus.acs.ohio-state.edu (Lizabeth Larson-Shidler)
Subject: RE: More on rice
Message-ID: <2lfbq5$7g2@charm.magnus.acs.ohio-state.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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I think I got this under the wrong thread, but what I am really interested in 
is pressure cookers.  I grew up in a home with a Corning stove, so we couldn't 
use anything without a flat bottom, thus no pressure cookers.  I bought one 
used from my great aunt and have no directions and no clue how to use it.... 
Help!



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:41 EST 1994
Article: 155 of rec.food.veg.cooking
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From: sbhati86@ursa.Calvin.EDU (Sanjay Bhatia)
Subject: RE: More on rice
Message-ID: <CMAC62.ALz@calvin.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Calvin College
References: <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>
 <6MAR199422332141@dukemc.mc.duke.edu>
Date: Mon, 7 Mar 1994 15:53:58 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 23

>In article <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>, pschnitt@SkyBlu.CCIT.Arizona.EDU writes...
>>I am supprised that no one else has said it, but my favorite way to cook
>>rice is to pressure cook it.  It's quick (<30 min) and it gives the rice a
>                                           ^^^^^^^^ 
>>slightly different texture than steaming, I find it a bit more tender
>>and plumper.

hi everyone,
	the way that we (my roomie and myself) cook this rice that the
is the closest thing to basmati rice we find in this small time Grand
Rapids MI, is to steam it.  takes  < 15 mins.  and it works out great.

btw, we find that Thai rice (which, again, is very close to basmati)
is almost as expensive/cheap as the American rice that we can get at
the grocery (sp?).  so if any of you are looking for basmati and find
it tooo expensive (like us) or cant find it at all, hit the nearest
oriental food store near you.  good luck. 
--
#include <std_disclaimer.h>
        	      WIDE AWAKE IN AMERICA ...
Sanjay Bhatia	     		|   Calvin College Computer Center
(616) 245-2636			|   sbhati86@ursa.calvin.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:41 EST 1994
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From: s.k.stevens@imperial.ac.uk (Scott K Stevens Scott K Stevens)
Subject: Recipe for Banoffe pie ??????
Message-ID: <SCOTTK.94Mar7125836@mortimer.cc.ic.ac.uk>
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Hiya,

could anyone supply me with a recipe for Banoffe pie.

Cheers Scott

--
Scott Kerry Stevens <s.k.stevens@ic.ac.uk> "Yes, my mother wanted a girl!"
Analyst/Programmer, Cluster Support, Computer Centre, Imperial College
Office: M.Eng 447     Tel: 071 589 5111 x4907



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:42 EST 1994
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From: s.k.stevens@imperial.ac.uk (Scott K Stevens Scott K Stevens)
Subject: Strange American Abbreviations
Message-ID: <SCOTTK.94Mar7130234@mortimer.cc.ic.ac.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Hiya,

My girlfriend and I downloaded a few interesting recipes on sunday,
unfortunately the abbreviations used in these recipes are unknown to us.

Therefore could some kind soul post a US to UK abbrev conversion table ???

Specific problems

US					UK
----------------			--------------
T					Tablespoon ???
t					teaspoon ???
c					cup ???
slice of butter				no idea.
etc. etc.

Cheers Scott

--
Scott Kerry Stevens <s.k.stevens@ic.ac.uk> "Yes, my mother wanted a girl!"
Analyst/Programmer, Cluster Support, Computer Centre, Imperial College
Office: M.Eng 447     Tel: 071 589 5111 x4907



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:43 EST 1994
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From: jeffski@nature.berkeley.edu (Jeff Wutzke)
Subject: REQUEST: savory roasted potatoes
Message-ID: <jeffski-070394100705@gia2mac22.berkeley.edu>
Followup-To: rec.food.veg.cooking
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Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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While about 98% vegetarian now (and no red meat), I fondly
remember the roasted potatoes that my grandmother would
serve, the potatoes having baked in a slow oven while 
surronding a beef roast.

Anyone have any recipies to get the same sort of savory
flavor without using a hunk of cow as the centerpiece? I
tried baking some potatoes in a cassarole dish with a bottle
of dark ale poured over them; this worked to some degree, 
but I think could be better.

Thanks

Jeff Wutzke
jeffski@nature.berkeley.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:44 EST 1994
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From: jeffski@nature.berkeley.edu (Jeff Wutzke)
Subject: RE: Strange American Abbreviations
Message-ID: <jeffski-070394100334@gia2mac22.berkeley.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: UC Berkeley IHRMP
References: <SCOTTK.94Mar7130234@mortimer.cc.ic.ac.uk>
Date: Mon, 7 Mar 1994 18:44:59 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 24

In article <SCOTTK.94Mar7130234@mortimer.cc.ic.ac.uk>,
s.k.stevens@imperial.ac.uk (Scott K Stevens Scott K Stevens) wrote:

> My girlfriend and I downloaded a few interesting recipes on sunday,
> unfortunately the abbreviations used in these recipes are unknown to us.

> Therefore could some kind soul post a US to UK abbrev conversion table ???

> Specific problems

> US					UK
> ----------------			--------------
> T					Tablespoon ???
> t					teaspoon ???
> c					cup ???
> slice of butter				no idea.
> etc. etc.

I don't have metric conversions, but yes T is Tablespoon, 
(16 to a cup), t is teaspoon (4? to a tablespoon),
c is cup. Slice of butter probably means a 1/4 inch (1/2 cm) slice of
butter off of a standard 1 inch by 1 inch (2.5 cm X 2.5 cm) stick of
butter, equalling oh, half a tablespoon.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:45 EST 1994
Article: 160 of rec.food.veg.cooking
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From: jeffski@nature.berkeley.edu (Jeff Wutzke)
Subject: RE: REQUEST: Beet recipes
Message-ID: <jeffski-070394095714@gia2mac22.berkeley.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: UC Berkeley IHRMP
References: <2kmtt7$k48@pegasus.cc.ucf.edu> <CLvzwI.D4p@world.std.com>
 <1994Mar3.153243.59795@kuhub.cc.ukans.edu>
Date: Mon, 7 Mar 1994 18:45:02 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 23

In article <1994Mar3.153243.59795@kuhub.cc.ukans.edu>,
mouse@kuhub.cc.ukans.edu wrote:
> 
> > ind00246@pegasus.cc.ucf.edu (Joel Davis) writes:
> > 
> >>I have always been fond of beets, but I haven't found very many recipies 
> >>that rely on them. If anyone have any good beet recipies, I would be 
> >>delighted if you would share them.
> 
> I like to treat a beet like it's a potato... and make baked beets
> (like baked potatoes), either in regular oven, or microwaved.  I
> serve them cut open with yoghurt in the middle.

I was just about to write my own idea when I saw this. At Thanksgiving
last year I made a sort of scalloped potatoes with 2/3 potatoes and 
1/3 beets (beets were the middle layer).

Also (since I don't like pickles) I substitute chopped pickled beets
for pickles in Hot German Potato Salad.

Jeff Wutzke
jeffski@nature.berkeley.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:47 EST 1994
Article: 161 of rec.food.veg.cooking
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From: cjl5@cornell.edu (cyd)
Subject: RE: REQUEST: savory roasted potatoes
Message-ID: <cjl5-070394145501@128.253.220.33>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Cornell University
References: <jeffski-070394100705@gia2mac22.berkeley.edu>
Date: Mon, 7 Mar 1994 20:22:30 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 13

In article <jeffski-070394100705@gia2mac22.berkeley.edu>,
jeffski@nature.berkeley.edu (Jeff Wutzke) wrote:

> Anyone have any recipies to get the same sort of savory
> flavor without using a hunk of cow as the centerpiece? I

peel as many potatoes as you want to eat and put in a baking dish. add
unpeeled sections of garlic and and unpeeled but quartered or halved onion
(add more or less garlic and onion depending on your personal preference).
coat potatoes, garlic and onion pieces with olive oil. bake uncovered at
400 degrees for 45 minutes to an hour (depending on what size potatoes you
use. you get delicious roasted potatoes plus roasted garlic and onion. 



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:48 EST 1994
Article: 162 of rec.food.veg.cooking
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From: shea@venus.cs.ukans.edu (Gary Shea)
Subject: Re: Vegetable rennet cheeses
Message-ID: <1994Mar7.145134.59981@kuhub.cc.ukans.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of KS CS Dept
References: <2l60ev$8bq@cville-srv.wam.umd.edu>
Date: Mon, 7 Mar 1994 21:43:26 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 33

In article <2l60ev$8bq@cville-srv.wam.umd.edu>,
J.L.B. <beaufort@wam.umd.edu> wrote:
>I posted this question to rec.food.veg, but since this group looks a lot
>friendlier, I thought I'd ask it here too.
>
>Does anyone know where I can get a list of dairy cheeses which are made
>with vegetable rennet?  I've never seen one anywhere.
>
>And, it just occurred to me...Has anyone ever had a good experience with
>low-fat or fat-free cheese?  I haven't.  The ones I have tried have an
>unpleasant rubbery quality and don't have much flavor.  I'm trying to use
>very small amounts of regular cheese where it's called for, but I like cheese
>and would like to be able to eat it without worrying about what it could
>be doing to my arteries.

I can't help you with a list, but I can assure you that making your
own cheese is pretty easy, and that non-calf rennet is not too hard
to find (I get it at a local health food store).

I found a couple books on cheese making at my local public library,
and while my attempts haven't been as good as the best cheese I
remember from my childhood days in Europe, they're better than anything
I have ever had that was made here in the US.

Hmmmm, I use whole milk to make the cheese... not necessary but
easier according to the books.

	Gary

-- 
Gary Shea (shea@cs.ukans.edu)           Department of Computer Science
					University of Kansas, Lawrence



From bigblue.oit.unc.edu!concert!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:49 EST 1994
Article: 163 of rec.food.veg.cooking
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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: LACTO: yogurt cucumber salad
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I made this last week; it's an adaptation of something
my friend guru cooked up a few months ago.

	Yogurt Cucumber Salad
	--------------------

	2 cucumbers, peeled, chopped into 1/2" pieces
	1/2 green pepper, cut into chunks
	1/2 red pepper, cut into chunks
	5 roma tomatoes, cut into chunks
	3 scallions, chopped medium
	2 serrano chilies, seeded and minced
	1/3 cup yogurt 
	1 tsp ground cayenne pepper
	1/2 tsp ground cumin
	1 tbs ghee
	1 tbs brown or black mustard seeds
	

mix the cucmber, green and red peppers, tomatoes and scallions.
stir the cayenne, cumin, and chili into the yogurt, then stir
into the vegetables.  cover and refrigerate for an hour or so.
heat the ghee, add the mustard seeds and toast until they start
to pop; then pour this over the mixture, and serve.

guru usually garnishes this with a handful of alfalfa sprouts.

(I told my dinner guest that in cooking, measurement must be 
very precise.  I told her to count out 115 mustard seed for me.
She dubiously made her way up about 10, at which point I
poured a bunch into my hand and threw them in the ghee :-)

peas be with you,
chuck/

----------------------------------
Chuck Narad -- diver/adventurer/engineer




From bigblue.oit.unc.edu!concert!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:50 EST 1994
Article: 164 of rec.food.veg.cooking
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From: "Lu Bozinovich  " <U33754@UICVM.UIC.EDU>
Subject: VEGAN: Seitan and Seitan Bulgogi (with honey)
Message-ID: <94Mar7.173102est.18912@gpu.utcc.utoronto.ca>
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Xref: bigblue.oit.unc.edu rec.food.veg:36986 rec.food.recipes:7682 rec.food.veg.cooking:164

I finally got up the nerve to make my own homemade seitan, and I was not
disappointed!

Seitan with Oat 'n Wheat Flour

2 c gluten (vital wheat gluten)
1 c oat flour (or ground rolled oats)
1 c whole wheat bread flour
2 t salt
2 c water

Mix dry ingredients well.  Add water and stir.  Place on flat board and
knead with your body weight for pressure, for 5 to 10 minutes.  It will
eventually be evenly moist and springy, but hard to form into a shape.
Roll into a large cylinder shape.  Slice into "cutlets", about 1/4"-1/2"
thick and 4" along the major axis.  These look marbled, like fancy b#%f.
I got 10-12 cutlets.  At this stage, the Pickarski way to prepare seitan
is to place a few pieces, about 4-5 cutlets, in simmering water, and
simmer for 30 minutes.  Then add spices or veggies to the water and
continue simmering for another 1 hour.  I've read that people simmer
seitan for up to 3 hours, but that is beyond my patience.

I tried a few experiments.  Baked two, turned out like crusty bread.  Pan
fried two, tastey, but the inner part was moist dough.  Froze two before
simmering, we'll see how that turns out.  The remaining slices were used
in the next recipe (Seitan Bulgogi) or refrigerated.  Should keep as long
as any seitan would -- about 8 days.  Or frozen for longer.

Lu B.
---
Seitan Bulgogi
(inspired by the Korean "beef bulgogi")

4 seitan cutlets (1/2" thick by 4" diameter, approximately)
2 big or 6 small green onions, thinly sliced
3 T minced fresh ginger, or less
3 T reduced-sodium soy sauce, tamari or shoyu
1 T rice wine vinegar or umeboshi plum vinegar
2 t partly ground roasted sesame seeds
1 T honey
4 cloves garlic, chopped
sesame oil, untoasted
ground black pepper to taste

I used seitan cutlets which had simmered for about 90 minutes in a water
with 1 dried ancho chile and organic orange peel added (this spice
appeared not to affect the flavor much).  Remove and drain.  Slice the
seitan into long thin strips (about 1/4" wide).  It should look like rare
meat on the inside, even though the outermost layer is water logged and
puffy textured.  Mix the marinade: onions, ginger, soy sauce, vinegar,
sesame seeds and honey.  Take at least 1/2 the marinade and process it
with all the garlic, then mix in with the rest.  Marinade the strips of
seitan for a few minutes (or a few hours in the refrigerator), allowing
some of the sesame seeds and green onion to adhere to the strips.

Heat up a skillet, with a thin coat of sesame oil.  Note: this oil cannot
withstand high heats.  Saute the marinated strips for a few minutes on
each side, on medium heat -- it isn't meat, so it doesn't need to cook
as long.  Be careful not to burn the marinade.  If you do, just scrape
it off and keep cooking.  Serve with steamed veggies (napa cabbage,
carrots, sprouts), ground black pepper and Lundberg organic brown rice.

Lu B.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:51 EST 1994
Article: 165 of rec.food.veg.cooking
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From: jthompsn@whale.st.usm.edu (John David Thompson)
Subject: UMMM SPAGHETTI
Message-ID: <2lglmt$jpu@server.st.usm.edu>
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boil your water with one teaspoon of olive oil. in a pot mix your favorite
spaghetti sauce with ,chopped broccli, zucchini,mushrooms,bell pepper,
onion,garlic,and if you like tofu mix in some of that oh yeah mix to your
own likink.after the water has boiled put in whole wheat spaghetti cook
till tender.        



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:53 EST 1994
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From: mswayze@epas.utoronto.ca (Mikael Swayze)
Subject: REQuEST: ethiopian
Message-ID: <2lfdsk$1f0@alpha.epas.utoronto.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Tue, 8 Mar 1994 04:41:55 GMT
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Request: 

I love ethiopian vegetarian food and would love to either get a good
recipe book or some recipes here for ethiopian food - like injera,
tzimizin fit-fit, etc.  If anyone can help it would be appreciated,

thanks,

Mikael
(mswayze@epas.utoronto.ca)






From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:54 EST 1994
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From: chlamy@acpub.duke.edu (Elizabeth Harris)
Subject: RE: Strange American Abbreviations
Message-ID: <chlamy-070394164923@chlamy.botany.duke.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Duke University
References: <SCOTTK.94Mar7130234@mortimer.cc.ic.ac.uk>
 <jeffski-070394100334@gia2mac22.berkeley.edu>
Date: Tue, 8 Mar 1994 04:41:57 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 24

In article <jeffski-070394100334@gia2mac22.berkeley.edu>,
jeffski@nature.berkeley.edu (Jeff Wutzke) wrote:
> 
> In article <SCOTTK.94Mar7130234@mortimer.cc.ic.ac.uk>,
> s.k.stevens@imperial.ac.uk (Scott K Stevens Scott K Stevens) wrote:
> 
> > My girlfriend and I downloaded a few interesting recipes on sunday,
> > unfortunately the abbreviations used in these recipes are unknown to us.
> 
> > Therefore could some kind soul post a US to UK abbrev conversion table ???
> 

Caution - British and American cups are different - the American cup is 8
fluid U.S. ounces, or 236 ml.  My recollection is that the standard British
measuring cup is 10 ounces, and that the British ounce is slightly
different from the American one.  Would some kind person like to post the
metric size of a British cup?

Note also that Americans measure things like flour and sugar by volume, not
weight.

Elizabeth Harris
chlamy@acpub.duke.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:36:55 EST 1994
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From: dnedved@hubcap.clemson.edu (David Nedved)
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <2lg8pm$4mu@hubcap.clemson.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Clemson University, The Great State of South Carolina
References: <MANI.94Mar1163051@Crissy.Stanford.EDU>
 <arielleCM20Kn.4HL@netcom.com> <CM483s.E7n@noose.ecn.purdue.edu>
Date: Tue, 8 Mar 1994 04:41:55 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 10

I have found that one of the best pizzas period just happens to be vetarian:

Pizza with sauce, cheese, and artichoke hearts (canned)

The rest of my family who are omnivorous (sp) all love this one.
-- 
David Nedved
Department of Computer Science, Clemson University
HOME: (803)654-8408



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:36:56 EST 1994
Article: 169 of rec.food.veg.cooking
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From: chlamy@acpub.duke.edu (Elizabeth Harris)
Subject: British/American cooking equivalents - FAQ input request
Message-ID: <199403072253.RAA07909@acpub.duke.edu>
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Recent posts about equivalence of American and British teaspoons,
tablespoons and cups prompt me to suggest a FAQ for this group that would
cover both measurements and common foods.  The following come to mind:

zucchini - courgette
rutabaga - swede
eggplant - aubergine
graham crackers - digestive biscuits (not exactly the same thing, but close
enough)

I would also be willing to include descriptions of products commonly found
only in North America, or only in Britain.

If you think this would be a good idea, please send your suggestions and
additions to

chlamy@acpub.duke.edu


Elizabeth Harris



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From: tcollins@magnus.acs.ohio-state.edu (Thomas P Collins)
Subject: VLF: Crispy Baked Onion Rings
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   This recipe was in the October 1993 issue of _Southern Living_ magazine.
I cut the recipe in half and added some cayenne pepper when I made this.
These taste like those sinful *deep-fried* rings you may remember, but
with hardly any fat.

Crispy Baked Onion Rings

2  large sweet onions
1  (7-ounce) package corn flakes cereal, crushed
1  teaspoon seasoned salt
2  teaspoons sugar
1  teaspoon paprika
1  cup egg substitute (or 3 egg whites)
Vegetable cooking spray

   Cut each onion into 4 thick slices; separate into rings, reserving small
rings for other uses.  Set aside.
   Combine cereal and next 3 ingredients; divide in half, and set aside.
   Beat egg substitute at high speed with an electric mixer until soft peaks
form.  Dip half of onion rings in egg substitute; dredge in half of crumb
mixture.  Place in a single layer on baking sheets coated with cooking spray.
Repeat procedure with remaining onion rings and crumb mixture.  Bake at 375
degrees for 15 minutes or until crisp; serve warm.  Yield: 4 servings (254
calories [2% from fat] per serving).
   10.8g protein, 0.5g fat (0.1g saturated), 50.6g carbohydrate, 2.2g fiber,
0mg cholesterol, 1,178mg sodium, and 39mg calcium.

-Tom Collins



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From: bible@iastate.edu (Anthony E Bible)
Subject: RE: Strange American Abbreviations
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In article <chlamy-070394164923@chlamy.botany.duke.edu>,
Elizabeth Harris <chlamy@acpub.duke.edu> wrote:

[Strange American abbreviations comments deleted]


>
>Caution - British and American cups are different - the American cup is 8
>fluid U.S. ounces, or 236 ml.  My recollection is that the standard British
>measuring cup is 10 ounces, and that the British ounce is slightly
>different from the American one.  Would some kind person like to post the
>metric size of a British cup?
>



>From the rec.food.cooking FAQ:
===========================================================================
3.4     British Liquid Measures


   I have got conflicting tables showing these:-

   1 pint             570 ml ( 20 fl oz) (RD)
   1 breakfast cup           ( 10 fl oz) 1/2 pint (S)
   1 tea cup                             1/3 pint (S)
   8 tablespoons                         1/4 pint (S)

   BUT 8 * 15 * 4 = 480 fl oz which is short of a pint!

   1 tablespoon        15 ml (RD)
   1 dessertspoon      10 ml (RD)
   1 teaspoon           5 ml (RD)        1/3 tablespoon (S)


And from
"Mastering the art of French cooking". Penguin UK, issue 1961

           UK          UK oz                Metric ml        US oz

          1 quart       40                    1140           38.5
          1 pint        20                     570
          1 cup         10
          1 gill         5
          1 fluid oz     1                     28.4          0.96
          1 tbl         5/8  (1/16 cup)        17.8?
          1 dsp         1/3                    10
          1 tsp         1/6                     5
===========================================================================

It looks like a British cup *might* be 285 ml.  ;-)



Regards,
Tony



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From: "Lorraine G. Wright" <lgw8e@galen.med.virginia.edu>
Subject: REQUEST: TOASTED COUCOUS
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At our local store, they serve an Asian-style dish with
"toasted coucous." I think I can replicate the sauce but I
can't find "toasted coucous." I find lots of ordinary small
coucous but the "toasted coucous" are rather like pearl tapioca
when prepared.  Can anyone help me? Am I looking for the wrong
item?  (This is my first time posting so I hope I have the
right group.)
--
Lori Wright, Department of Internal Medicine, 
University of Virginia Health Sciences Center
Charlottesville, Virginia 22908



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From: amarcin@ATHENA.MIT.EDU (Bret Aarden)
Subject: REQUEST: Tofu Cheesecake (vegan)
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I recently received a cookbook: "The Tofu Cookbook." It has a recipe for
tofu cheesecake, which made me deliriously happy, because I've been
searching for such a thing ever since I tried an excellent version at a
small veggie restaurant a year ago. This particular recipe, however,
ended up watery and utterly unlike cheesecake in consistency. Does
anyone out there have a good recipe? I would truly appreciate it.

-Bret Aarden.



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From: dendler@unlinfo.unl.edu (Derrick Endler)
Subject: REQUEST: spicy tofu recipies
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I'm looking for some good spicy tofu recipies.  Please let me know if 
you have any suggestions.  Please mail to dendler@unlinfo.unl.edu

thanks,
Derrick

--
 Derrick P. Endler  (dendler@unlinfo.unl.edu) 
   __________    ___o
     ________  _`\ <_
      _______ (*)/ (*)



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From: barnaby@world.std.com (Richard L Barnaby)
Subject: RE: vegan dougnuts
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dist24@u.washington.edu (andyb) writes:


>does anyone have a good vegan doughnut recipe?  Not those packaged 
>refridgerator biscuit doghnuts.  
>I'm about to break down.  
>OK not really but I've been thinking about doughnuts a little too much.
>thanks.

Take any donut recipie (example Joy of Cooking) and substitute eggs
by using Egg replaces (jolly Joan, etc). Use soy milk for milk.  Taste
just like the real thing (and why not)




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From: millman@bear.com (Phillip Millman)
Subject: RE: Vegetable rennet cheeses
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   Does anyone know where I can get a list of dairy cheeses which are made
   with vegetable rennet?  I've never seen one anywhere.

All kosher cheeses have NO meat rennet.  Miller's is the only one made with
a vegetable rennet.  Contact your local Hillel House and ask them where you can
get it.  In NYC, it is very easy to get Kosher Cheeses...

Phil
--
--
Phillip Millman					millman@bear.com
The opinions expressed are those of Phillip Millman and not that of 
Bear Stearns & Co. Inc.  I think it is better that way.



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From: mdornum@husc8.harvard.edu (Miranda von Dornum)
Subject: RE: REQUEST: vegan sushi fillings
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I make a lot of sushi too and use some combination of the following:
cucumber slices
avocado
nasubi (pickled eggplant)
gourd strips (buy them dried and soak before using)
pickled ginger

I'm sure thin strips of extra firm tofu would work.

and for what it's worth, a Japanese friend of mine told me that
everything in a roll should have its own color, and to always
use 3 or 5 ingredients (not 4, bad luck).

I'd love to hear other suggestions.

Miranda
mdornum@husc.harvard.edu




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From: sharen@zuni.litc.lockheed.com (Sharen A. Rund)
Subject: RE: REQUEST: savory roasted potatoes
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Jeff Wutzke (jeffski@nature.berkeley.edu) wrote:


: While about 98% vegetarian now (and no red meat), I fondly
: remember the roasted potatoes that my grandmother would
: serve, the potatoes having baked in a slow oven while 
: surronding a beef roast.

: Anyone have any recipies to get the same sort of savory
: flavor without using a hunk of cow as the centerpiece? I
: tried baking some potatoes in a cassarole dish with a bottle
: of dark ale poured over them; this worked to some degree, 
: but I think could be better.

if you don't mind beef boullion put a cube in roaster with some water
add the potatoes....

also, I always add soy sauce, worchestershire, black pepper, garlic &
celery seed - sprinkling liberally over the meat while it's browning
before the slow cooking starts - these same 'extras' could be added
to your broth - and, if you have an aversion to beef broth there are
other broth cubes available, like onion & veggie flavored - check the
packets of dried soup stock (like a veggie one) and use this as the
base for your broth - besides the potatoes, add some onions, carrots,
green peppers, turnips/rutabegas to the broth


--
____________    __      ____________  "They that can give up essential
\_____     /   /_ \     \     _____/  liberty to obtain a little
 \_____    \____/  \____/    _____/  temporary safety deserve
  \_____                    _____/  neither liberty nor safety."
     \___________  ___________/          --Benjamin Franklin
               /    \           ALL disclaimers apply ....
               ~~~~~~



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From: barnaby@world.std.com (Richard L Barnaby)
Subject: RE: Vegetable rennet cheeses
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beaufort@wam.umd.edu (J.L.B.) writes:

>I posted this question to rec.food.veg, but since this group looks a lot
>friendlier, I thought I'd ask it here too.

>Does anyone know where I can get a list of dairy cheeses which are made
>with vegetable rennet?  I've never seen one anywhere.

Jennifer,
There are any number of vegetable rennett cheeses available.  Your
local health food store shoul be able to help identify them.
AltaDena uses 100% vegetable rennett in their cheeses even tho they
dont say so!.  In the past, Altadena used to have veg rennet and non-veg
rennet, and the veg rennet cheese package said something like "Contains
no animal coagulant".  Well, I guess they didn't like that and took it off.
I called AltaDena and asked? Why no veg rennet any more? They told me that
*ALL* their cheese was made with Veg rennet.  I asked about if they bought
cheese from other dairys, what then?  They said that because they are
such a large buyer, that all their cheese is made *BY ALTADENA'S FORMULA*
and that is Veg rennet.  
My favourite cheese (being from VT) is Cabot cheddar.  Recently Cabot
has offered a veg rennet cheddar.  Every bit as tasty as the non-veg IMHO.
You could write Cabot Creamery, Cabot Vermont for a list of distributors
of veg rennet cheddar in your area,  I'm sure they would be happy to 
respond.  Good Luck.
Barnaby  barnaby@world.std.com





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From: chlamy@acpub.duke.edu (Elizabeth Harris)
Subject: RE: British/American cooking equivalents - FAQ input request
Message-ID: <chlamy-080394120852@chlamy.botany.duke.edu>
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It turns out that the rec.food.cooking FAQ contains a comprehensive list of
food equivalents, cooking temperature conversions, and interconversions
between various measuring scales, so no separate British/American
conversion FAQ would seem to be necessary for this group.  Thanks to those
who replied already, and sorry for the interruption!

Elizabeth Harris
chlamy@acpub.duke.edu



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From: raj@tsms.tandem.com (ganesan_raj@tandem.com(Raj Ganesan))
Subject: Colour of beets ( Re: beet recipes)
Message-ID: <CMD92p.53M@dsg.tandem.com>
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I love cooking with the vegetable, but would like to know if there's a 
way to stop beets from bleeding into everything else in the dish!

Thanks!
Raj



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From: otruba@mitre.org (Steve Otruba)
Subject: RE:  vegan sushi fillings
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In article <2l8cb1$af4@bronze.lcs.mit.edu> aschi@bronze.lcs.mit.edu (amanda izenstark) writes:
>Subject says it all. I love sushi, but I don't eat fish or eggs.
Since I haven't seen any responses I'll put my 2 cents in.

These are ones I've encountered in my sushi eating hedonism.  It's a
mixture of english and japanese names (when I don't know the english)

A classic is shitake mushrooms, dobo (I forget which vegetable this is),
cucumbers, pickled burdock root (looks like a long skinny carrot),
various japanese pickled vegetables and it's interesting to use a little
daikon for seasoning.

Hope this helps...SteveO 

>-- 

*********************************************************************
*                                                                   *
*  Steve Otruba      otruba@mitre.org   GO 1. FC Kaiserslautern     *
*  "What's all this brew ha ha..."      GO NY Yankees               * 
*                                                                   *
*********************************************************************



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From: sharen@zuni.litc.lockheed.com (Sharen A. Rund)
Subject: RE: Hot Potato
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BOB CLEMENTS (p01050@psilink.com) wrote:
: Does anyone have some recipes for fixing potatoes in scalloped(sp?) 
: fashion but without fat? Or cheese?

: I presently put either sweet potatoes or regular potatoes in microwave 
: and then slice and eat them with plastic butter and pepper.  I would 
: like a change tho.  Any help would be appreciated.

: 	Be Well . . .

shilling (I believe, glass jar w/brown lid) makes a cheddar cheese
  topping for popcorn 

molly mcbutter makes a cheese flavored sprinkle - I think butter buds
does too - I guess I'd mix these with a bit of skim/non fat milk & add
to the potato slices before microwaving - it's worth a try

I supposed you could also use some yogurt instead of the milk

my neice loves to add veggies & molly mcbutter to a baked potato, pop
it back in the microwave to 'set', then enjoy




--
____________    __      ____________  "They that can give up essential
\_____     /   /_ \     \     _____/  liberty to obtain a little
 \_____    \____/  \____/    _____/  temporary safety deserve
  \_____                    _____/  neither liberty nor safety."
     \___________  ___________/          --Benjamin Franklin
               /    \           ALL disclaimers apply ....
               ~~~~~~



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From: gawilson@vnet.IBM.COM (Gale A. Wilson)
Subject: VEGAN: Lowfat Vegan Pancakes
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Vegan Pancakes

2 cups white flour (bleached, or substitute your favorite flour mixes)
3 teaspoons baking powder
2 Tablespoons sugar
1 teaspoon salt
2 teaspoons egg substitute (see below)
1/2 cup water
1/3 cup piping-hot applesauce
1 - 1 1/2 cup water, or as needed

Combine well the first 4 (dry) ingredients in a large bowl.

In a second bowl, mix the egg substitute with the 1/2 cup
water.  Beat with a mixer on high setting till it thickens
somewhat - about 60-90 seconds.  This is the egg substitute
powder available in Whole Foods stores and other health-food
stores (does not contain any egg product).

Warm-up the applesauce (microwave works well for this)

Combine the egg-substitute and applesauce in the large bowl
with the dry ingredients.  Now add enough additional water
(about 1 or 1.5 cup) until consistency is typical for batter.

>From this point on, cook in a pan or on griddle as with any
other pancake batter.

Enjoy

P.S.  I've found that the egg-substitute really works great as
      long as it is beaten well with an electric mixer.  Also, I
      try to use applesauce frequently in baked stuff as a fat/oil
      replacement - it actually seems to work okay in pancakes...



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:14 EST 1994
Article: 185 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: vivek@owlnet.rice.edu (Vivek Sadananda Pai)
Subject: RE: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
Message-ID: <2lkutq$6pb@larry.rice.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Rice University
References: <1994Mar3.190639.19661@sifon.cc.mcgill.ca>
Date: Wed, 9 Mar 1994 17:29:48 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 24

In article <1994Mar3.190639.19661@sifon.cc.mcgill.ca>, anna@lear (Anna DIPANCRAZIO) writes:
|> 
|> My yoghurt has turned out runny.  What can I do with it other than make 
|> yoghurt cheese and use it as a salad dressing?  
|> 
|> Any suggestions are welcome.

Try an Indian milkshake called "Lasshi" (spelling varies).

Mix equal parts yogurt and milk. Add one-half part ice.
Add sugar, lemon juice to taste (rose water if desired).

Blend on high (or frappe) until smooth and frothy.

Serve cold, perhaps with some crushed cardamom or
crushed pistachio nuts on top.

-Vivek

Note: you can also add bananas, mango, ...
Also, some people prefer the salty lassi, which
is made with salt, and very little sugar (if any)




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:17 EST 1994
Article: 186 of rec.food.veg.cooking
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From: clcv75@ccsun.strath.ac.uk (Daniel Prince)
Subject: Cooking Spray - what is this ?
Message-ID: <2lku80$opu@rockall.cc.strath.ac.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: clcv75@ccsun.strath.ac.uk
Organization: Strathclyde University Computer Centre.
References: <199403081405.JAA22815@beauty.magnus.acs.ohio-state.edu>
Date: Wed, 9 Mar 1994 17:29:50 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Content-Length: 250
Via: rockall.strath.ac.uk; Wed, 9 Mar 94 16:38:24 GMT
Lines: 6

In VLF:Crispy Baked Onion Rings Thomas Collins talks about using cooking spray. This must be common in the States but in UK it is new. What is it, and what did you do before cooking spray. Can I liberally dunk stuff in olive oil instead ?

Daniel





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:18 EST 1994
Article: 187 of rec.food.veg.cooking
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From: ber@hplb.hpl.hp.com (Brenda Romans)
Subject: RE: Soya milk
Message-ID: <CME3L1.KL2@hplb.hpl.hp.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Hewlett-Packard Laboratories, Bristol, England
References: <CM3CsH.4to@brunel.ac.uk>
 <1994Mar7.102838.10491@mnemosyne.cs.du.edu>
Date: Wed, 9 Mar 1994 17:29:53 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 32


I have tried several soya milks.  I can't tell you which tastes most
like milk because I hate the taste of milk but I can tell you which (I
think) taste least wierd.  

My opinions are:

Granose tastes strongly of something, beans I suppose, and it taints
everything that I make with it.
Planamil (or some name like that) tastes of the same thing, slightly
less so but I threw half of the last one away because I didn't like
it.
Safeway's own brand is gloriously bland and I'm very happy to cook
with it and even eat it on cereal.
Sainsbury's own brand tastes like the Safeway stuff.
Coop's own brand was OK but I can't remember much about it. 

I don't like sweetened versions.

If you find somewhere in Bristol that sells palatable vegan cheese let
me know.

Cheers

Brenda
-------------------------------------------------------------
Brenda Romans @ HP Labs            |  Phone: (0272) 228705
Intelligent Networked Computing Lab|  ber@hpl.hp.co.uk
Bristol                            |  ber%hplb.uucp@ukc.ac.uk
U.K.                               |  ber@hplb.hpl.hp.com




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:19 EST 1994
Article: 188 of rec.food.veg.cooking
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From: lsds93@kom.auc.dk (lande santos da silva)
Subject: RE: Pressure cooker
Message-ID: <2lkevq$sdj@news.iesd.auc.dk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: lsds93@kom.auc.dk
Organization: Aalborg University - Dep. of Communication Technology
References: <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>
Date: Wed, 9 Mar 1994 17:29:59 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 21

In article C43B49EC@SkyBlu.CCIT.Arizona.EDU, pschnitt@SkyBlu.CCIT.Arizona.EDU writes:
> I am supprised that no one else has said it, but my favorite way to cook
> rice is to pressure cook it.  It's quick (<30 min) and it gives the rice a 
> slightly different texture than steaming, I find it a bit more tender
> and plumper.
> 
> Anyone else out there use a pressure cooker?  It's super for soups and 
> sauces as well.  Anybody have any good recipes for pressure cookers?
> 
> Peter S. 


Hi Peter

I never really tried to cook rice on a pressure cooker, it sounds interesting and I'm sure I'll try that. I use a pressure cooker only for cooking beans. I Brazil (where I come from) every household has a pressure cooker, as the Brazilians eat black beans

Lande da Silva
Institute of elektronic systems
University of Aalborg, Denmark.




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:21 EST 1994
Article: 189 of rec.food.veg.cooking
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From: cneideck@cyclone.mitre.org (Christine Neidecker)
Subject: RE: Hot Potato
Message-ID: <2lko38$h68@linus.mitre.org>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Mitre Corporation, McLean, VA
References: <2972099073.0.p01050@psilink.com>
 <CMCtuv.3v4@butch.lmsc.lockheed.com>
Date: Wed, 9 Mar 1994 17:30:06 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 17

>BOB CLEMENTS (p01050@psilink.com) wrote:
>
>: I presently put either sweet potatoes or regular potatoes in microwave 
>: and then slice and eat them with plastic butter and pepper.  I would 
>: like a change tho.  Any help would be appreciated.
>

You could try plastic butter (?) and Old Bay seasoning on a 
white potato.  Or a little orange juice & cinnamon on the baked sweet
(moosh it around inside the jacket). 

One time I had a craving for peanut butter on a baked white potato.  It
was OK -- satisfied the craving, and was different.  It wasn't my
favorite, but it's something to try. 

Chris



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:22 EST 1994
Article: 190 of rec.food.veg.cooking
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From: jawike@utmdacc.mda.uth.tmc.edu (Jennifer L. Wike)
Subject: RE: REQUEST: advice on cooking rice
Message-ID: <jawike-090394151025@drad62.mda.uth.tmc.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: UT MD Anderson Cancer Center
References: <2l6gla$n6n@charm.magnus.acs.ohio-state.edu>
Date: Wed, 9 Mar 1994 21:46:50 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 17

In article <2l6gla$n6n@charm.magnus.acs.ohio-state.edu>,
rmjacobs@magnus.acs.ohio-state.edu (Ryan M Jacobs) wrote:

> >>I wonder if some people could give me some general pointers on how to cook
> >>rice:
>

The way I cook rice is simple and seems to work with any kind of rice.

Bring big pan of water to a boil.
Add riceand salt and stir once to separate.
Bring back to the biol, lower heat and simmer for 12 minutes.
Strain through collander, return rice to pan, close lid and replace on
burner (turn off burner now).
Leave for 8 min. or longer.
Fluff!



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:37:23 EST 1994
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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: LACTO: tomato-avocado salad
Message-ID: <2llglo$si0@fido.asd.sgi.com>
Followup-To: poster
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Wed, 9 Mar 1994 22:02:48 GMT
Approved: sridhar@asuvax.eas.asu.edu
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Xref: bigblue.oit.unc.edu rec.food.veg:37089 rec.food.veg.cooking:191 rec.food.recipes:7735

a friend made this last night; very tasty!

	Tomato-Avocado Salad
	----------------------
	
	10 roma tomatoes, quartered
	1 ripe avocado, cut into medium chunks
	4 oz feta cheese, cubed
	3-4 fresh basil leaves, shredded
	olive oil
	balsamic vinegar
	lemon juice
	salt
	pepper

Cut and mix the tomatoes, avocado, feta, and basil.  drizzle
olive oil and vinegar on this, plus about 1 tsp. lemon juice
or the juice of 1/2 of a fresh lemon.  add salt and pepper to taste.
mix, let sit for an hour before serving.

-------------------------------------------
Chuck Narad -- diver/adventurer/engineer




From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:37:24 EST 1994
Article: 192 of rec.food.veg.cooking
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From: leah@smith.chi.il.us (L.A.Z. Smith)
Subject: LACTO: pesto (Re: REQUEST: pesto pasta)
Message-ID: <1388@smith.CHI.IL.US>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: R. H. E. Smith Corp., Wheeling, IL
References: <2l91jq$99s@inxs.concert.net>
Date: Thu, 10 Mar 1994 11:00:55 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: lacto/pesto-pasta
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:192 rec.food.veg:37101 rec.food.recipes:7756

In article <2l91jq$99s@inxs.concert.net> 
ray@rock.concert.net (Jim  Ray -- Personal Account) writes:
>Any ideas how to make pesto pasta?  Blind Faith in Evanston IL had a
>super dish.  I surely would appreciate a recipe.

I'm not certain from this whether you're asking for a dish of pasta with
pesto sauce, or pesto-flavored pasta.  I can't help with the latter,
though I imagine stirring pesto into any stardard pasta recipe in place of
one of the eggs would work.  Here's a recipe for pesto that I often use on
top of pasta, though, sometimes thinning it with a bit more olive oil.

PESTO

2 cups firmly packed fresh basil leaves
1/2 cup extra virgin olive oil
4 cloves garlic, minced
1/2 tsp. kosher salt
1/2 cup freshly grated parmesan
1/4 cup pinenuts, toasted (walnuts may be substituted)

Place the basil, oil, garlic and salt in a food processor and process
until the basil is finely chopped, scraping down sides as necessary.  Add
the cheese and pinenuts and process in on/off bursts until the cheese is
well distributed and the pinenuts are coarsely chopped.

Pack into small jars, topping with a little extra olive oil, and freeze.
Alternatively, place in tablespoonfuls on a wax-paper-lined cookie sheet
in the freezer.  Once frozen, store the pesto mounds in a plastic bag and
return to the freezer.  Makes about 1-3/4 cups.

The pesto also goes into soups and stews and on bread.
When thawed, you can keep it in the fridge for several weeks,
provided you keep the top well covered with fresh oil. 

Leah Smith			leah@smith.chi.il.us





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:25 EST 1994
Article: 193 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: haydens@wayback.atc.ll.mit.edu (Hayden Schultz x3685 )
Subject: Our friend: Nutritional Yeast
Message-ID: <HAYDENS.94Mar8164226@wayback.atc.ll.mit.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: haydens@ll.mit.edu
Organization: M.I.T. Lincoln Lab - Group 42
Date: Thu, 10 Mar 1994 03:53:42 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 18


Could someone please enlighten me about nutritional yeast? I'm
interested in things like what it is, how to use it, nutritional stats
(it's not in the USDA database), etc. 


	Thanks,

	Hayden
-- 
Hayden Schultz
haydens@ll.mit.edu
MIT Lincoln Lab
244 Wood St.
Lexington, MA, 02173
(617) 981-3685




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:27 EST 1994
Article: 194 of rec.food.veg.cooking
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From: sjbarber@uoguelph.ca (Sarah J Barber)
Subject: RE: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
Message-ID: <2lm400$99o@nermal.cs.uoguelph.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Guelph
References: <1994Mar3.190639.19661@sifon.cc.mcgill.ca>
Date: Thu, 10 Mar 1994 03:53:42 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 10

Anna DIPANCRAZIO (anna@lear) wrote:

: My yoghurt has turned out runny.  What can I do with it other than make 
: yoghurt cheese and use it as a salad dressing?  

yoghurt can be strained using cheesecloth (available at most grocery
stores, I think).  I recently tried this for making a firm-yoghurt salad,
and the cheesecloth was like gauze.  I used a few layers of it, and I was
amazed how much liquid came out, without any of the yogourt solids.



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:28 EST 1994
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From: vadakke@cse.uta.edu (Sameer Kuruppath Vadakke)
Subject: RE: REQUEST: advice on cooking rice
Message-ID: <1994Mar10.074117.12058@news.uta.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Computer Science Engineering at the University of Texas at
 Arlington
References: <2ktvd6$pkc@cs.ubc.ca>
Date: Thu, 10 Mar 1994 14:09:17 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 49

In article <2ktvd6$pkc@cs.ubc.ca> h4d192@rick.cs.ubc.ca (Sam Roberts) writes:
>
>I wonder if some people could give me some general pointers on how to cook
>rice: 
>	-the pitfalls
	
	Using an open vessel which is just covered with a lid (as opposed 
	to a pressure/rice cooker) might result in the rice getting burnt
	if there is not enough water.

	Depending on how you like it, it can turn out too dry (not cooked
	enough) or too wet (overcooked, sticky) for your taste. 
	Well-cooked rice should have the grains separated and fairly dry 
	to the touch.

	Here is how I cook it:
	(Open vessel assumed, cooking time: ~20 minutes)
	Add water as per ratio. Cook on high till boiling. Reduce to low
	and cook till grains on top are no longer wet, but have a glossy
	look. Turn off heat, let cool for 2-3 minutes. Any remaining water
	will get absorbed.

>	-how to approach a new rice (ie, determining water to rice ratio)
	
	A range of (2.00,2.25):1 ratio of water to rice is generally ok 
	for long-grained rice. The rice from the Indian stores requires
	about 2.5:1 or so. Mind you, Indians generally like their rice more
	cooked than Americans do (judging by the wild rice served in
	restaurants), so you might want to reduce the water
	quantity.

>	-different styles of cooked rice
	
	See above. Rice gruel, which is parboiled rice with about 4:1
	water:rice is popular in my part of India. The water left after
	cooking is not thrown away.

	[..deleted..]
>
>thanks!
>sam
	[..deleted..]
>

Take care
Sameer
-- 
  Vadakke Kuruppath Sameer 	vadakke@cse.uta.edu    



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:29 EST 1994
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From: mapnjd@midge.bath.ac.uk (N J Doye)
Subject: Re: Soya milk
Message-ID: <CMG7t9.AI3@midge.bath.ac.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: School of Mathematical Sciences, University of Bath, UK
References: <CM3CsH.4to@brunel.ac.uk> <1994Mar7.102838.10491@mnemosyne.cs.du.edu> <CME3L1.KL2@hplb.hpl.hp.com>
Date: Thu, 10 Mar 1994 14:09:17 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 9

Hi all,
personally, I love Sainsbury's own brand sweetened (and Ca enriched) soya milk,
but can't stand unsweetened, of any type. As for soya "cheeses", I've tried a
couple of the varieties of Scheese, and wasn't impressed; I didn't like the 
taste and you can't make a pizza with it. However, pizza is just as yummy with
*no* cheese on it at all (idea stolen from someone on another list) but all the
bits fall off. :-< C'est la vie.
nic.



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:30 EST 1994
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From: nakamurt@ucsu.Colorado.EDU (NAKAMURA TAMMIE K)
Subject: REQUEST: Deserts from Rice flour??
Message-ID: <nakamurt.763275668@ucsu.Colorado.EDU>
Summary: Deserts made from rice flour
Keywords: rice food allergies
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Colorado, Boulder
Date: Thu, 10 Mar 1994 14:09:17 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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Hello:

A friend has food allergies (wheat, corn, soy, dairy) and her birthday 
is comming up!  Anybody have any desert recipes made from rice flour?

thanks!!!  


           :



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!convex!news.oc.com!news.kei.com!sol.ctr.columbia.edu!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:31 EST 1994
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From: shea@mars.cs.ukans.edu (Gary Shea)
Subject: Re: WATERY YOGHURT -- WHAT CAN I DO WITH IT?
Message-ID: <1994Mar10.122004.60152@kuhub.cc.ukans.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of KS CS Dept
References: <1994Mar3.190639.19661@sifon.cc.mcgill.ca> <2lm400$99o@nermal.cs.uoguelph.ca>
Date: Thu, 10 Mar 1994 21:42:54 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 14

In article <2lm400$99o@nermal.cs.uoguelph.ca>,

: My yoghurt has turned out runny.  What can I do with it other than make 
: yoghurt cheese and use it as a salad dressing?  
>

You could mix it with uncooked quick oatmeal and honey and have
breakfast... like I do every morning!

	Gary
-- 
Gary Shea (shea@cs.ukans.edu)           Department of Computer Science
					University of Kansas, Lawrence



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!convex!news.oc.com!news.kei.com!sol.ctr.columbia.edu!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:33 EST 1994
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From: sharen@zuni.litc.lockheed.com (Sharen A. Rund)
Subject: RE: Cooking Spray - what is this ?
Message-ID: <CMGKzD.Gvn@butch.lmsc.lockheed.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Information Technology Company
References: <199403081405.JAA22815@beauty.magnus.acs.ohio-state.edu>
 <2lku80$opu@rockall.cc.strath.ac.uk>
Date: Thu, 10 Mar 1994 21:42:55 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 32

Daniel Prince (clcv75@ccsun.strath.ac.uk) wrote:
: In VLF:Crispy Baked Onion Rings Thomas Collins talks about using cooking spray. This must be common in the States but in UK it is new. What is it, and what did you do before cooking spray. Can I liberally dunk stuff in olive oil instead ?

: Daniel

one of the brand names this goes by is PAM

what it basically does is allows one to cook without fat and without
food sticking to the pan one's cooking in

if this type of spray is not available, I'd probably lightly grease the
pan then continue with the recipe

my sister puts oil in a bottle with a spray attachment so she can spray
oil on a pan & not get her fingers greasy

liberally dunking the onions in oil voids out the reason for this
particular recipe, e.g., low fat, but there's no reason I can think
of that you can't toss the rings in a bit of oil then roll them in
the coating, then bake



--
____________    __      ____________  "They that can give up essential
\_____     /   /_ \     \     _____/  liberty to obtain a little
 \_____    \____/  \____/    _____/  temporary safety deserve
  \_____                    _____/  neither liberty nor safety."
     \___________  ___________/          --Benjamin Franklin
               /    \           ALL disclaimers apply ....
               ~~~~~~



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Article: 200 of rec.food.veg.cooking
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From: Patrick.McCurdy@ebay.sun.com (Patrick McCurdy)
Subject: Hard to Find Health Products/Foods
Message-ID: <2lnk9b$522@male.EBay.Sun.COM>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: Patrick.McCurdy@ebay.sun.com
Organization: SUN MicroSystems, Milpitas, CA
Date: Thu, 10 Mar 1994 21:42:59 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 39


   Often I have seen posts from folks in the midwest who lament
the fact that they can't find product X, or products like X
close to where they live.  Here in the San Francisco Bay Area,
we have a *wide* variety of sources for most health foods.

   This got me thinking about how much of a market there might
be in buying such items locally and shipping them to those
in less nutritionally progressive areas.  So, by way of some informal
market research, here are some questions:

1.  How much interest would you have in buying your favorite
(non-perishable) foods mail order?  

2.  What kinds of products would you be interest in?  Grains?
Cereal?  Pasta?  Rice?  Snacks? Canned goods?

3.  What specific products would you like to be able to buy?
You don't have to limit yourself to health foods, but try to 
think of things that are hard to find in your area, or that you
would find convenient to buy via mail.  Please be as specific
as possible with brand, size, etc.

4.  If you could find a wide variety of products that were
conveniently available via mail, how often would you likely
place an order, and about how much do you think you might spend
per order (assumimg competetive pricing and good service)?

5.   Are there any other types of (nonperishable) products that
you would like to be able to get mail order?  Cooking supplies,
biodegardable detergents, freeze-dried food, or anything else
that you have a hard time finding.

   Thanks for you time.


Patrick McCurdy
patrick.mccurdy@ebay.sun.com



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From: ashok@rss.dl.nec.com (Ashokkumar Patel)
Subject: REQUEST: Non-fried potato chips
Message-ID: <CMGo5z.3K@rss.dl.nec.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Organization: NEC America
Date: Thu, 10 Mar 1994 21:42:54 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 14

Does anyone have a recipe for making non-fried potato chips?
I've seen some chips in the health food stores that are 
delicious, but very expensive for the amount per bag and
have a lot of *salt*.

They are basically make from dried pototoes, I think.  If 
anyone has a recipe for making them, I'd love to have it.
Please email or post.

Thanks.
Ashok Patel
ashok@rss.dl.nec.com
KEEP IN MIND MY OPINIONS ARE MINE ONLY



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From: barbara@crl.com (Barbara Zimmerman)
Subject: RE: Cooking Spray - what is this ?
Message-ID: <2lol4s$gsa@crl.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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References: <199403081405.JAA22815@beauty.magnus.acs.ohio-state.edu>
 <2lku80$opu@rockall.cc.strath.ac.uk>
Date: Fri, 11 Mar 1994 14:34:31 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 20


Daniel Prince (clcv75@ccsun.strath.ac.uk) wrote:
: In VLF:Crispy Baked Onion Rings Thomas Collins talks about using cooking spray. This must be common in the States but in UK it is new. What is it, and what did you do before cooking spray. Can I liberally dunk stuff in olive oil instead ?

: Daniel


Dear Daniel,

You can make your own cooking spray.  Take a spray bottle and put in 
about 1 cup of gin and a couple of tablespoons of lecithin.
When the spray hits the hot pan, the gin will dissolve and the lecithin 
will coat the pan.

Barbara
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



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Article: 203 of rec.food.veg.cooking
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From: myk@cats.ucsc.edu (Michael Dennis Melez)
Subject: RE: Hard to Find Health Products/Foods
Message-ID: <2lpdca$8a1@darkstar.UCSC.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of California, Santa Cruz
References: <2lnk9b$522@male.ebay.sun.com>
Date: Fri, 11 Mar 1994 14:34:35 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 29


In article <2lnk9b$522@male.ebay.sun.com>,
Patrick McCurdy <Patrick.McCurdy@ebay.sun.com> wrote:
>
>   Often I have seen posts from folks in the midwest who lament
>the fact that they can't find product X, or products like X
>close to where they live.  Here in the San Francisco Bay Area,
>we have a *wide* variety of sources for most health foods.
>
>   This got me thinking about how much of a market there might
>be in buying such items locally and shipping them to those
>in less nutritionally progressive areas.  So, by way of some informal
>market research, here are some questions:

This is already being done.  Check out the back of Vegetarian Times
for companies that'll mail you natural foodstuffs.  I think I also
remember seeing some info on this in the back of Debra Wasserman's
book _Simply Vegan_.  If anyone wants me to check and get back to you,
let me know.

>
>Patrick McCurdy
>patrick.mccurdy@ebay.sun.com
>
-- 
Myk Melez                         myk@cats.ucsc.edu
                                  University of California
                                  at Santa Cruz



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From: myk@cats.ucsc.edu (Michael Dennis Melez)
Subject: RE: REQUEST: Non-fried potato chips
Message-ID: <2lpd5m$89c@darkstar.UCSC.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of California, Santa Cruz
References: <CMGo5z.3K@rss.dl.nec.com>
Date: Fri, 11 Mar 1994 14:34:33 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 35


In article <CMGo5z.3K@rss.dl.nec.com>,
Ashokkumar Patel <ashok@rss.dl.nec.com> wrote:
>Does anyone have a recipe for making non-fried potato chips?
>I've seen some chips in the health food stores that are 
>delicious, but very expensive for the amount per bag and
>have a lot of *salt*.

Have you tried Louise's Non[or Low]Fat Potato Chips?  You can get them
unsalted, although I've never tried them that way.  If you live in
California, you can get them at a Trader Joe's for $1.59 for 5 ounces,
compared with, say, Ruffles potato chips @ $1.55 for 6 ounces at my
local supermarket).  I also saw them at a local natural foods store,
although I didn't check the price.  Probably they are a bit more
there.

As for making them yourself, I believe the way to do it is to slice
your potatoes, baste them in oil, and bake them in a very hot
preheated oven.  The idea is to fry them in the oven with a little
oil, as opposed to deep-frying, in which they absorb much more oil.  I
think I even tried this once, a very long time ago, but I don't
remember how it came out.  Maybe not too well, if I can't remember!
:-) If you try it, let us know how it worked.

>
>Thanks.
>Ashok Patel
>ashok@rss.dl.nec.com
>KEEP IN MIND MY OPINIONS ARE MINE ONLY
>
-- 
Myk Melez                         myk@cats.ucsc.edu
                                  University of California
                                  at Santa Cruz



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From: barbara@crl.com (Barbara Zimmerman)
Subject: RE: Our friend: Nutritional Yeast
Message-ID: <2lolbl$h3p@crl.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CRL Dialup Internet Access	(415) 705-6060  [login: guest]
References: <HAYDENS.94Mar8164226@wayback.atc.ll.mit.edu>
Date: Fri, 11 Mar 1994 14:34:32 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 26


Hayden Schultz x3685 (haydens@wayback.atc.ll.mit.edu) wrote:

: Could someone please enlighten me about nutritional yeast? I'm
: interested in things like what it is, how to use it, nutritional stats
: (it's not in the USDA database), etc. 


: 	Thanks,

: 	Hayden

Nutritional yeast is a mild cheesy tasting substance that is sometimes a 
very good source of vit. B12.

When you buy it, be sure it is fortified with the B 12.

I put it over lots of things where I would normally use some cheese.

Barbara

-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



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From: bible@iastate.edu (Anthony E Bible)
Subject: RE: REQUEST: Non-fried potato chips
Message-ID: <2lpup4$oq4@news.iastate.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Iowa State University, Ames, Iowa (USA)
References: <CMGo5z.3K@rss.dl.nec.com>
Date: Fri, 11 Mar 1994 14:34:32 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 36

In article <CMGo5z.3K@rss.dl.nec.com>,
Ashokkumar Patel <ashok@rss.dl.nec.com> wrote:
>Does anyone have a recipe for making non-fried potato chips?
>I've seen some chips in the health food stores that are 
>delicious, but very expensive for the amount per bag and
>have a lot of *salt*.
>
>They are basically make from dried pototoes, I think.  If 
>anyone has a recipe for making them, I'd love to have it.
>Please email or post.
>
>

	I make "oven fries" instead of french fried potatoes or home fries.
They are very tasty, and there is virtually no fat.  I vary how crisp they are
by how long they cook.  You might want to try it.

	Slice two or three medium potatoes into chips.  Sprinkle seasoning on
the chips.  I use Old Bay Seasoning, or garlic salt and onion powder, or just
plain salt.  You can sprinkle on whatever strikes your fancy, of course.  The
moistness of the potato chips and the sticky starch holds the seasoning well.
Place the chips on a non-stick cookie tray or spray a cookie tray with one of
the cooking sprays.  Put the tray in a pre-heated oven, 350 - 400 degrees (I
used 375 when I made these this past Monday) and bake until they are done the
crispness you desire.  How long depends on how thick the chips are.  Mine
usually take between 30 minutes and an hour, but I'm trying to get the
consistency of fried potatoes.  Experiment, and you should be able to discover
what works for you -- or that it does not work for you.
	BTW, you can also cut the potatoes lengthwise so they look like french 
fries, and cook them in the same manner.  I like them better than conventional 
fries.


Regards,
Tony



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From: eng350l2@csulb.edu (Richard Lu)
Subject: RE: TOFU: Will it keep?
Message-ID: <2lpfam$4bb@garuda.csulb.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Cal State Long Beach
References: <2l3ds9INNhbk@newsman.csu.murdoch.edu.au>
 <1994Mar4.143119.14927@infodev.cam.ac.uk>
Date: Fri, 11 Mar 1994 14:34:43 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 16

Philippia:

    I'm Chinese, so I eat a lot of tofu almost once a week.  I use to 
buy the kink that's in water and seal in the plastic container, but they 
don't last very long plus they don't tast fresh.  Now I'm using the 
Japanese brand call MORI-NU it's sealed in a thick paper package not very 
big.  There are two types a tender kind and harden kind you can choose 
the kinds that you like.  I have use them for almost a year now and I 
would recommand this brand.  They can last from a month to two months and 
still tast veryyyyyyy fresh.  So try them, you could get they in any 
Oriental supermarkets around your area, it's very popular in all those 
super markets.  

Richard.....e-mail: eng350l2@beach.csulb.edu




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From: barbara@crl.com (Barbara Zimmerman)
Subject: Re: Broccoli soup?
Message-ID: <2lokfa$fhk@crl.crl.com>
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Date: Fri, 11 Mar 1994 14:52:01 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 39


Yvonne M. Dawe (ydawe@calvin.stemnet.nf.ca) wrote:

: Anybody out there have a good recipe for cream of broccoli soup they would
: like to share? Yes, broccoli. Some of us actually do like it. :)

: Thanx in advance.

: -= Yvonne =-

My all time favorite cream of broccoli soup uses no cream.

Take 3 potatoes
3 leeks, white parts with just a little green
1 onion

Chop all this up.

Cook about 15 minutes in enough veggie broth to cover well and leave 
about 3 to 4 inches of headroom.

Now, add one head of chopped broccoli.

When it is tender, put it in batches in the blender or food processor.

Be careful to start slowly because it is very hot.

Blend the batches and return to pot.  Heat and eat.

Should be nice and thick and creamy from the potatoes.

Salt and peppper if you need it.

Barbara
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



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From: kissane@murdoch.oz.au (Barry Kissane)
Subject: Re: REQUEST: advice on cooking rice
Message-ID: <kissane-110394152222@edumac2.csu.murdoch.edu.au>
Followup-To: rec.food.veg.cooking
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Organization: Murdoch University, Australia
References: <2l6gla$n6n@charm.magnus.acs.ohio-state.edu> <jawike-090394151025@drad62.mda.uth.tmc.edu>
Date: Fri, 11 Mar 1994 14:53:17 GMT
Approved: sridhar@asuvax.eas.asu.edu
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In article <jawike-090394151025@drad62.mda.uth.tmc.edu>,
jawike@utmdacc.mda.uth.tmc.edu (Jennifer L. Wike) wrote:
> 
> In article <2l6gla$n6n@charm.magnus.acs.ohio-state.edu>,
> rmjacobs@magnus.acs.ohio-state.edu (Ryan M Jacobs) wrote:
> 
> > >>I wonder if some people could give me some general pointers on how to cook
> > >>rice:

Use a wide-based saucepan. Add twice as much water (by volume) as rice and
a pinch of salt.
Bring to boil, and then turn the heat down as far as possible to a very
gentle simmer.
Simer covered until water is all gone, and 'holes' appear in the rice. 
(Do not keep lifting the lid to check!)
When done, fluff with a fork.

I prefer Basmati rice, from Pakistan.


Barry Kissane
School of Education
Murdoch University
Murdoch, WA, Australia, 6150
Tel: +61 9 360 2677   Fax: +61 9 310 5299
Fax: +61 9 310 5299



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From: fnsjc@aurora.alaska.edu
Subject: RE: Hot Potato
Message-ID: <1994Mar10.142422.1@aurora.alaska.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Alaska Fairbanks
References: <2972099073.0.p01050@psilink.com> <2lko38$h68@linus.mitre.org>
Date: Fri, 11 Mar 1994 14:54:53 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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In article <2lko38$h68@linus.mitre.org>, cneideck@cyclone.mitre.org (Christine Neidecker) writes:
>>BOB CLEMENTS (p01050@psilink.com) wrote:
>>
>>: I presently put either sweet potatoes or regular potatoes in microwave 
>>: and then slice and eat them with plastic butter and pepper.  I would 
>>: like a change tho.  Any help would be appreciated.
>>
I like nonfat yogurt, diced onions and bell peppers, spike (a vegetable
seasoning salt substitute, sort of) and fresh ground pepper.  

I also like leftover lentil stew on top of baked potatoes if I have any 
around.

-- 
        Sandra Chaffin    (fnsjc@aurora.alaska.edu)



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From: vijaypai@owlnet.rice.edu (Vijay Sadananda Pai)
Subject: What is blackstrap molasses?
Message-ID: <2loiif$hj0@larry.rice.edu>
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I saw a product called "blackstrap molasses" in a
healthfood store today -- it was high in iron & calcium
(about 20% U.S. RDA of each in 1 tablespoon) and said
it tasted good in hot water ("Better than coffee or tea")

Can anyone tell me what this is? Is it just some
other type of molasses? And is it vegan?

-- Vijay



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From: barbara@crl.com (Barbara Zimmerman)
Subject: RE: Need vegetarian meat recipes to satisfy carnivore friends
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References: <MANI.94Mar1163051@Crissy.Stanford.EDU>
 <2ldfcj$4fu@charm.magnus.acs.ohio-state.edu>
Date: Fri, 11 Mar 1994 14:55:53 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 28


Todd R Johnson (tjohnson@magnus.acs.ohio-state.edu) wrote:

: We have been eating vegetarian chili made from a boxed mix from
: Fantastic Foods. We add kidney beans and tomato to round it out. Of
: all of the vegetarian chili's this one seems closest to meat-based
: chili. The key ingrediant seems to be textured vegetable protein. I've
: tried other kinds (such as the Moosewood recipe), but they all taste
: bland or too grainy.

: My questions are: Where can I buy TVP and what is the fat content? The
: box mix does not contain nutrition information. In addition, I'd
: prefer making the chili from scratch.

If you do not have a local health food store, then you can get tvp either 
plain or flavored from 1-800-8-FLAVOR.  This is the Archer Daniels 
Midland vegetarian division.  My favorite are the burger mix and the taco 
mix.  

If you do not want to order immediatley, they will send you a catalogue.  
Fat content will vary.

barbara@crl.com
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:49 EST 1994
Article: 213 of rec.food.veg.cooking
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From: carpent@src.honeywell.com (Todd Carpenter)
Subject: RE: Non-fried potato chips
Message-ID: <CARPENT.94Mar11075733@marduk.src.honeywell.com>
Posted-Date: 11 Mar 1994 13:57:32 GMT
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Date: Fri, 11 Mar 1994 14:58:29 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 56


AP> Does anyone have a recipe for making non-fried potato chips?
AP> I've seen some chips in the health food stores that are 
AP> delicious, but very expensive for the amount per bag and
AP> have a lot of *salt*.

AP> They are basically make from dried pototoes, I think.  If 
AP> anyone has a recipe for making them, I'd love to have it.
AP> Please email or post.

I've been messing with this lately.  It's embarrassingly easy to
make something that tastes wondeful, and is pretty much fat-free.
Here's what I do:

Short form:
  clean, slice thinly, season, bake at 425 for 15 minutes, eat.

Long form:

Preheat oven to 425 degrees F.  Put your cookie sheets in there to
preheat.  Scrub 3 or 4 large potatoes until they're quite clean.
(potatoes have all sorts of nasty fungicides and other icky things
on them. But the skin tastes soooo good.  So clean 'em well)

Slice each potato as thin as possible.  I usually use a french
knife, and get them about 1/16" to 1/8" thick (2mm).  You can use a
potato peeler to make thiner slices, but I don't think it's worth
the effort.

Take your cookie sheets out of the oven, and while they're super
hot, spray with non-stick spray.  Or wipe with a paper towel lightly
dampened with olive oil.  Preheating the pans makes the oil more
effective as a loosener.  If you have well seasoned cookie sheets,
or non stick, you'll probably be able to dispense with this step
altogether.  Place the potato slices on the sheets.  Do a tight
pack, but don't layer.  If you wish, sprinkle _very_ lightly with
salt or other favorite seasonings.  It works best to season now,
since the potato slices are wet, and the seasonings adhere very
nicely.  If you wait until after the cooking, then you'll need some
moistening agent.

Put cookie sheets in oven, and bake.  You have to watch it very
closely, otherwise they'll blacken.  If you make thicker slices,
you'll want to flip them, but I usually find this unnecessary.

Remove, slide into a basket, and prepare the next bunch while you're
munching on these plain, with catsup or fat free sour cream.



After finding how easy this is to do, and how tasty the results, it
makes you wonder why we don't do it more often.  It _is_ however,
obvious why commercial companies don't do this: the 15 minute baking
period is far too long, compared to the 4 or 5 seconds it takes for
a fryer.  Throughput counts when you're trying to make money.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:37:51 EST 1994
Article: 214 of rec.food.veg.cooking
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From: sysnet@cc.newcastle.edu.au (David Morrison)
Subject: RE: REQUEST: advice on cooking rice
Message-ID: <1994Mar11.123514.1@cc.newcastle.edu.au>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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References: <2ktvd6$pkc@cs.ubc.ca> <1994Mar10.074117.12058@news.uta.edu>
Date: Fri, 11 Mar 1994 15:22:26 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 19

> 	Here is how I cook it:
> 	(Open vessel assumed, cooking time: ~20 minutes)
> 	Add water as per ratio. Cook on high till boiling. Reduce to low
> 	and cook till grains on top are no longer wet, but have a glossy
> 	look. Turn off heat, let cool for 2-3 minutes. Any remaining water
> 	will get absorbed.

>From the cooking time, I presume you are talking about white rice? Does the
same technique apply to brown rice? (Cooking time is obviously longer, water 
ratio?, the husk always looks glossy :-)

-- 
David Morrison, Manager, Networks and Comms, Uni of Newcastle, Australia
sysnet@cc.newcastle.edu.au or (VAX PSI) psi%0505249626002::sysnet
Phone: +61 49 215397	Fax: +61 49 216910
"Most people eat too much, too often, too fast, too long, too loud, and too 
little. This is a great mistake." (Page 2, Third Alimentary Tract, pub by H.M. 
Commission on Girth Control)



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:37:52 EST 1994
Article: 215 of rec.food.veg.cooking
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From: barbara@crl.com (Barbara Zimmerman)
Subject: Re: Soya milk
Message-ID: <2lojgl$e91@crl.crl.com>
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References: <CM3CsH.4to@brunel.ac.uk> <1994Mar7.102838.10491@mnemosyne.cs.du.edu>
Date: Fri, 11 Mar 1994 15:25:03 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 23


steve harley (sharley@nyx.cs.du.edu) wrote:
: gt92cbj@brunel.ac.uk (Christopher B Jeyes) writes:


: >Can someone tell me which brand of soya milk tastes most like cows' milk? I'd really like to go vegan, but I can't stand all the types of soya milk I've ever tried.

: i've drunk a lot of soy milk (used to work in a tofu factory) but 
: not anymore. i drink Rice Dream, which is made with rice. to me
: it tastes better than soy and it definitely sits a lot better in
: my stomach.

: steve harley     sharley@nyx.cs.du.edu


OTOH, I really enjoy Health Valley No Fat Soo Moo vanilla flavored.

Barbara
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:53 EST 1994
Article: 216 of rec.food.veg.cooking
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From: jbradley@tyrell.net (Jim Bradley)
Subject: RE: Hard to Find Health Products/Foods
Message-ID: <jbradley.763400135@tyrell.net>
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References: <2lnk9b$522@male.EBay.Sun.COM>
Date: Fri, 11 Mar 1994 16:27:35 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 36

In Patrick's original article, he mentioned the laments of midwesterners in
trying to get good quality healthy foods and the like.  Like most others in
the Heartland, we ran across the same problem, but found a good solution.

If you have several families/individuals in your area who are interested, you
could start a co-op or buying club like we did.  This enabled us to start
buying from the Blooming Prairie Warehouse up in Iowa.  BP provides a
selection unheard of at any of the local "health food" stores, in frozen and
fresh products along with the non-perishables.  You can also get excellent
organic produce.

BTW - there is also a *substantial* cost savings over what we can get at the
local retail outlets (sometimes approaching 50%).

Sure, you have to put in a little work (ordering, unloading trucks, etc), and 
you generally (but not always) have to buy in cases, but the selection and
savings are, to us at least, well worth it.  I know of at least 6 different
clubs in the Kansas City area alone serving from 10 to 30 families each.

If anybody wants more info, please either drop me a line directly or post to
this group.  I'll then get the straight poop from my wife (she organized our
club) and get it back to you.

And in case any of you suspicious types are wondering, there is ABSOLUTELY
nothing in this for me personally or our buying club.  I just wanted to share
something that is working out great for us with others who may be interested.

Bon Apetit!
 ___________________________________________________________________________
|                                       *                                   |
|  Jim Bradley                          *  " From there to here,            |
|  jbradley@tyrell.net                  *    from here to there,            |
|                                       *    funny things are everywhere."  |
|  Kansas City, MO USA                  *  Dr. Suess                        |
|___________________________________________________________________________|



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 11 23:37:54 EST 1994
Article: 217 of rec.food.veg.cooking
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From: william hunt <willie@cs.indiana.edu>
Subject: Re: REQUEST: advice on cooking rice
Message-ID: <01H9U2X3NMIQ000825@vms.ocom.okstate.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Computer Science, Indiana University
References: <2ktvd6$pkc@cs.ubc.ca> <1994Mar10.074117.12058@news.uta.edu>
Date: Fri, 11 Mar 1994 16:58:16 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 22

>>I wonder if some people could give me some general pointers on how
to cook
>>rice:


If you want to cook rice perfect every time get a rice cooker.  They
are hard to find but are simply a double boiler with vents in the side
of the insert pan and none in the bottom.  Put water in the bottom
pan, and rice and cooking water in the upper pan.  Bring the water in
the lower pan to a rapid boil, reduce heat to maintain a good boil,
and in 20 to 40 minutes (depending on type of rice) you have perfect
rice, never burnt or sticky.  I normally use 2 cups of water to 1 cup
of cheap white rice or 1.5 to 1.75 cups of water to 1 cup of brown
rice.

Willie Hunt

PS

I don't cook rice that often because I mainly eat pasta, but I would
never give up my rice cooker.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:56 EST 1994
Article: 218 of rec.food.veg.cooking
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From: matagep@csv.warwick.ac.uk (Faheem)
Subject: RE: REQUEST: advice on cooking rice
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I'm really surprised no one has mentioned Microwave cooking yet.  Or
have I just missed that bit ?

Anyway, I cook my Basmati rice in the micro 100 % of the time, and
it comes out slightly better (in my opinion) than pan cooked rice.
It's quicker too.  My method:

* Rince 1/2 cup of Basmati Rice
* Soak in 1 cup cold water.
* (optional) Wait till grains go white
* (optional) Add salt and few drops of oil
* Microwave on high for 12 minutes
* (optional) Add a knob of butter and stir
* (optional) Let it stand for a few minutes

If you're in a real hurry to eat, and I often am, you can leave out
some or all of the optional steps, and hey presto - the rice cooks
in 12 minutes !  In fact, usually I'm so hungry by the time I get back
home that I only bother to add the salt and oil, and then bung it
in.

Added bonus:  Washing up is a *lot* easier.  If you couldn't be bothered
to wash up the day before, eat in the same bowl !!!

              ////                     Faheem Ahmed 
             (o o)                (f.ahmed@warwick.ac.uk)
---------oOO--(_)--OOo------------------------------------------------




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:57 EST 1994
Article: 219 of rec.food.veg.cooking
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From: betsys@cs.umb.edu (Elizabeth Schwartz)
Subject: RE: Hot Potato
Message-ID: <BETSYS.94Mar11180020@terminus.cs.umb.edu>
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Date: Sat, 12 Mar 1994 00:57:17 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 27


Things to eat on a potato:

Fried onions and peppers and mushrooms (fry in water w spice for low-fat)
spicy Chili (my favorite! I get canned fat-free or make my own)
Broccoli and/or cauliflower and/or asparagus and/or spinach,
  with/without butter or cheese. Just salt or soy sauce or dressing for l.f.
salsa, mashed in (I *love* this, my SO thinks it's just ok)
Hummos (my SO *loves* this, I think it's just ok)
Broiled basil tomatoes. 
Curry anything, or anything with curry powder or sauce.

Anything that you would put over rice or spaghetti!
Anything stuffing recipe that uses mushrooms or zuchinni.

Bottled spicy peanut sauce, barbecue sauce, ketchup, mustard sauce,
   pizza sauce, spaghetti sauce, pesto italian dressing.... you name it!

Potatoes are friendly to almost anything! I like getting away from 
traditional topping-base combinations. Potatoes take hot spices very well.

--
System Administrator                  Internet: betsys@cs.umb.edu
MACS Dept, UMass/Boston               Phone   : 617-287-6448
100 Morrissey Blvd                    Staccato signals
Boston, MA 02125-3393                      of constant information....



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:37:59 EST 1994
Article: 220 of rec.food.veg.cooking
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From: dlawrenc@scobie.demon.co.uk (David Lawrence)
Subject: Re: REQUEST: Non-fried potato chips
Message-ID: <763422805snx@scobie.demon.co.uk>
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Date: Sat, 12 Mar 1994 00:57:19 GMT
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In article <CMGo5z.3K@rss.dl.nec.com> ashok@rss.dl.nec.com writes:

> Does anyone have a recipe for making non-fried potato chips?

They are easy to make in a microwave. There are specialist chip
makers but the basic technique is to cut thin slices, wash them
and place them on a *non-stick* surface. A plateful (say 12
slices) takes 6-7 minutes. They are improved by sprinkiling with
salt and/or spices before cooking.

--
=====================================================================
David Lawrence, United Reformed Church   dlawrence@scobie.demon.co.uk
Winsford, Cheshire, UK.                          @cix.compulink.co.uk
    No mythology of the city would be complete without its Scobie
=====================================================================



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:38:00 EST 1994
Article: 221 of rec.food.veg.cooking
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From: emilyb@netcom.com (Emily Breed)
Subject: RE: Cooking Spray - what is this ?
Message-ID: <emilybCMInuM.EnF@netcom.com>
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 <2lku80$opu@rockall.cc.strath.ac.uk> <2lol4s$gsa@crl.crl.com>
Date: Sat, 12 Mar 1994 00:57:21 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 14

In article <2lol4s$gsa@crl.crl.com>, Barbara Zimmerman <barbara@crl.com> wrote:
>You can make your own cooking spray.  Take a spray bottle and put in 
>about 1 cup of gin and a couple of tablespoons of lecithin.
>When the spray hits the hot pan, the gin will dissolve and the lecithin 
>will coat the pan.

Hmm - wouldn't it be better to use a less flavorful alcohol, like vodka?  
I can imagine somebody wondering why their omelette (or onion rings, or 
what have you) had that juniper flavor...  :-)

Emily Breed                                                  emilyb@netcom.com
            If it doesn't make you sweat, it's not real food.




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 11 23:38:01 EST 1994
Article: 222 of rec.food.veg.cooking
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From: heather@antioch.acns.nwu.edu (Heather Lynn Reid)
Subject: problems with lentils
Message-ID: <heather.763411006@antioch.acns.nwu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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I really like lentils in things in place of meat, but when I cook them they
still seem to be hard. :( I have had vegetarian chili with lentils in it,
and they are terrific, but mine always are nearly crunchy. Yuck.

I have heard that they don't need to be soaked, so I haven't been, but is
that wrong? In the past, I have cooked them for more than half an hour in
spaghetti sauces and such, but with no better results. 

Please help me make better lentils! Thanks in advance...

Heather




-- 
  Heather Lynn Reid                                                 hlr@nwu.edu
  Network Analyst, Distributed Systems Services         Northwestern University
           "I never would have dreamed that her heart was so wicked, 
       but I keep coming back 'cause it's so hard to kick it..." -- Tom Petty



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar 12 11:54:08 EST 1994
Article: 223 of rec.food.veg.cooking
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From: liber@panix.com (Alex Liberchuk)
Subject: RE: REQUEST: Making your own cheese
Message-ID: <2lr9jh$h1t@panix.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Sat, 12 Mar 1994 04:14:44 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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Vijay Sadananda Pai (vijaypai@owlnet.rice.edu) wrote:
: The non-dairy cheese recipes posted on this group
: seemed well thought out, very helpful.

: Can anyone describe a recipe for lacto-vegetarians
: like me to make dairy cheese -- I don't buy commercial
: cheese because it all uses animal enzymes (like rennet),
: but health-food store cheese is SO EXPENSIVE! If anyone
: knows a recipe for making dairy cheese at home, please
: tell me about it.

: Thanks,

: Vijay

Hi!

My mother, a great cook, wanted to share her expertize on that topic, so
we here it is in her own words:

 We used to make our own farmer cheese at home
living in Russia, but for
wile I was not able to ajust our recipy to american milk from supermarket.
Resantly I discovered two ways how to make farmer cheese: 1)Pour half
gallon of buttermilk in glass jar, place it in soup boll, put on low
moderate fire and let it warm to the condition when  milk curls would
separate and hey will be clear and green. Let it get cool and discard it
in the calendar covered by cheeseclose. Drain out hay complitely by
putting havy thing over. 2) Instead off buttermilk You may use recular
milk,but be shure it is not preserved. I just discovered a store, which
carries such. Do not keep it in refrigerator, let it get curled and
proceed as above with buttermilk.

Alex, son of Claudia Liberchuk.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar 12 11:54:09 EST 1994
Article: 224 of rec.food.veg.cooking
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From: haas@horus.cem.msu.EDU (Ron Haas)
Subject: RE: REQUEST: advice on cooking rice
Message-ID: <2lr58b$thv@msuinfo.cl.msu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Sat, 12 Mar 1994 04:14:46 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 37

>From article <01H9U2X3NMIQ000825@vms.ocom.okstate.edu>, by william hunt <willie@cs.indiana.edu>:
>>>I wonder if some people could give me some general pointers on how
> to cook
>>>rice:
> 
> 
> If you want to cook rice perfect every time get a rice cooker.  They
> are hard to find but are simply a double boiler with vents in the side
> of the insert pan and none in the bottom.  Put water in the bottom
> pan, and rice and cooking water in the upper pan.  Bring the water in
> the lower pan to a rapid boil, reduce heat to maintain a good boil,
> and in 20 to 40 minutes (depending on type of rice) you have perfect
> rice, never burnt or sticky.  I normally use 2 cups of water to 1 cup
> of cheap white rice or 1.5 to 1.75 cups of water to 1 cup of brown
> rice.

I agree on the rice cooker.  However wheather you use a rice cooker
or not I would use one and one/eigth cup of water to one cup of rice.
Also never open it until it has set for at least 20 min. after the cook.

Now if you use a regular pan, use the same quantities and cook covered
bringing to a boil and then reducing to LOW heat for 20 min.  Again,
let stand for 20 min. (very important) then fluff.  

Either way I use about a half teaspoon of salt per cup of rice when 
starting unless you like more.  Another suggestion-  Go to a Chinese
market and buy the best jasmine rice they have (try Elephant brand).

BTW, one and one/eigth cup of water to a cup of rice is equal to one
finger nuckle of water over the rice.  That is how I was directed to
cook rice by a Chinese cook.  I would make it no other way.

Please let me know how you like it.

Ron




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sat Mar 12 11:54:09 EST 1994
Article: 225 of rec.food.veg.cooking
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From: liber@panix.com (Alex Liberchuk)
Subject: RE: Q: buckwheat
Message-ID: <2lra8r$j1s@panix.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: PANIX Public Access Internet and Unix, NYC
References: <peyton.bland-070394100839@no-name-kresge.med.umich.edu>
Date: Sat, 12 Mar 1994 04:14:47 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 21

Peyton Bland (peyton.bland@med.umich.edu) wrote:
: I bought some buckwheat (roasted groats) some time ago and made a pilaf.  I
: was put-off by buckwheat's distinctive aftertaste. (I won't try to describe
: it because I think you know what I mean if you have ever had any!)  Any
: ideas on recipes that play-down this aftertaste?  I was pleasantly
: surprised by the crunchy texture of the roasted groats and can imagine
: eating them "as is" as a kind of munchie if it weren't for this funny
: taste.

We came from the Urkaine, where buckwheat was a common staple, (when you
could get it :-) ).  We don't think buckwheat should be used in pilaf. 
Rather, buckwheat should be boiled in water with little salt (ratio: cup
of buckwheat/2 cups of water/ 1/2 t.sp salt.   Eat it with butter, milk,
sour cream, sprinkled with farmer/feta cheese or beef stew as a side dish.

This comes from my mother, who is discovering Internet.

Alex Liberchuk.





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sat Mar 12 11:54:10 EST 1994
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From: anna@lear (Anna DIPANCRAZIO)
Subject: Non-fried potato chips
Message-ID: <1994Mar11.165130.21853@sifon.cc.mcgill.ca>
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Look for Miss Vickie's.  They're baked and one of their varieties has no 
salt.  Still very tasty.  Best chips in the world.
--



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sat Mar 12 11:54:11 EST 1994
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From: kll@lns598.lns.cornell.edu (Karen L Lingel)
Subject: RE: Non-fried potato chips
Message-ID: <2lq53o$b1f@lns599.lns.cornell.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Organization: Wilson Lab, Cornell U., Ithaca, NY  14853
References: <CMGo5z.3K@rss.dl.nec.com> <CARPENT.94Mar11075733@marduk.src.honeywell.com>
Date: Sat, 12 Mar 1994 04:56:58 GMT
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In article <CARPENT.94Mar11075733@marduk.src.honeywell.com>, carpent@src.honeywell.com (Todd Carpenter) writes:
AP> Does anyone have a recipe for making non-fried potato chips?

>Short form:
>  clean, slice thinly, season, bake at 425 for 15 minutes, eat.

You can do this in the microwave too.  Put the potato slices on a 
microwave rack, and zap them for several minutes.  



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:08 EST 1994
Article: 228 of rec.food.veg.cooking
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From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Subject: RE: Carob info anyone?
Message-ID: <2lrp6t$1ei@ariel.ucs.unimelb.EDU.AU>
Followup-To: Carob vs chocolate
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: School of Physics, University of Melbourne
Date: Sat, 12 Mar 1994 19:19:26 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 16

In article <762646402snz@dharma.demon.co.uk>,
Bhagavat Dharma <"Bhagavat Dharma"@dharma.demon.co.uk> wrote:
>
>The Drawbacks of Chocolate.
>---------------------------
>Carob, the natural alternative.
>-------------------------------
>

As bad as chocolate may be for us, carob is just NOT chocolate
and cannot substitute for it as a soul food ..although it's ok if
you like carob.

Cheers 
Viviane (intravenous chocolate addict)



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:10 EST 1994
Article: 229 of rec.food.veg.cooking
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From: mblum@world.std.com (Cerebus)
Subject: RE: TOFU: Will it keep?
Message-ID: <CMJBr8.197@world.std.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The World @ Software Tool & Die
References: <2l3ds9INNhbk@newsman.csu.murdoch.edu.au>
 <1994Mar4.143119.14927@infodev.cam.ac.uk> <2lpfam$4bb@garuda.csulb.edu>
Date: Sat, 12 Mar 1994 19:19:26 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 27

eng350l2@csulb.edu (Richard Lu) writes:

>Philippia:

>    I'm Chinese, so I eat a lot of tofu almost once a week.  I use to 
>buy the kink that's in water and seal in the plastic container, but they 
>don't last very long plus they don't tast fresh.  Now I'm using the 
>Japanese brand call MORI-NU it's sealed in a thick paper package not very 
>big.  There are two types a tender kind and harden kind you can choose 
>the kinds that you like.  I have use them for almost a year now and I 
>would recommand this brand.  They can last from a month to two months and 
>still tast veryyyyyyy fresh.  So try them, you could get they in any 
>Oriental supermarkets around your area, it's very popular in all those 
>super markets.  

I second this.  We just tried this brand and were *very* impressed, plus it has
the benefits of a longer shelf life and does not require draining (although a
quick press never hurts), and the silken tofu is terrific.  Does anyone
else have a favorite brand of tofu?

I have to admit, my favorite name is the one that is sold at our local 
supermarket - I don't recall the brand, but the type is called "Country french
style" tofu.  Since when is the French countryside littered with tofu-ryori?

--Sharon Astyk




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:11 EST 1994
Article: 230 of rec.food.veg.cooking
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From: BHALL@JAGUAR.ess.harris.com (Betty Hall)
Subject: RE: REQUEST: advice on cooking rice
Message-ID: <CMKI2K.K2v@jabba.ess.harris.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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References: <2ktvd6$pkc@cs.ubc.ca> <1994Mar10.074117.12058@news.uta.edu>
 <01H9U2X3NMIQ000825@vms.ocom.okstate.edu>
Date: Sat, 12 Mar 1994 23:47:28 GMT
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> If you want to cook rice perfect every time get a rice cooker.  

I just bought a B&D rice cooker but have not yet used it.  Has anyone cooked
things other than rice and if so how did it turn out?

Does anyone have any recipes they have developed for the rice cooker. It
seems like such a simple and easy way to cook a whole meal.

Any ideas?

Thanks........Betty




From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:11 EST 1994
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From: ramprasa@ecn.purdue.edu (Ramprasad Ramakrishna)
Subject: Soybean product-not Tofu!!
Message-ID: <CML1Fy.JxJ@noose.ecn.purdue.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Sun, 13 Mar 1994 04:04:08 GMT
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Around 10 -12 years back in India we used to get some kind of a
soybean product called 'Nutrella??" or something like that ...
It was some kind of processed soybean product that was in the form of
hard bite sized granules , but becoming somewhat spongy/chewy when cooked. 
I have no idea what the product was called, I dont think people
took to it  and it disappeared. 
I was wondering if someone could enlighten me as to what that damn
thing was and also whether it is available here. 
Prasad



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:12 EST 1994
Article: 232 of rec.food.veg.cooking
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From: artemis@netcom.com (Michelle Dick)
Subject: RE: Soybean product-not Tofu!!
Message-ID: <artemisCMLI8u.7CG@netcom.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: NETCOM On-line Communication Services (408 241-9760 guest)
References: <CML1Fy.JxJ@noose.ecn.purdue.edu>
Date: Sun, 13 Mar 1994 18:32:57 GMT
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Lines: 39

In article <CML1Fy.JxJ@noose.ecn.purdue.edu>,
Ramprasad Ramakrishna <ramprasa@cn.ecn.purdue.edu> wrote:
>Around 10 -12 years back in India we used to get some kind of a
>soybean product called 'Nutrella??" or something like that ...

Nutrela.

>It was some kind of processed soybean product that was in the form of
>hard bite sized granules , but becoming somewhat spongy/chewy when cooked. 
>I have no idea what the product was called, I dont think people
>took to it  and it disappeared. 

It's still around.

>I was wondering if someone could enlighten me as to what that damn
>thing was and also whether it is available here. 

It's definately available in the US (though can't say you'll have
success in the middle of cow country aka Indiana).  Try an Indian
foods shop (are there any in Indiana?).  I've had a box of it sitting
in the food closet for about a year now.  I saw it, said, hmmm, this
looks interesting, and bought it.  I have no idea what to do with it.
I assume it's very similar to the TVP (texturized vegetable protein)
that's made in the U.S from defatted soy flour (though Nutrela may not
be as lowfat as TVP) and that I can just use it as I would TVP.

Box says:

A quality product of Ruchi
Soya Industries ltd.
214, Tulsiani Chambers, 2nd floor
Backbay Reclamation, nariman point
Bombay 400 021

--
Michelle Dick
Owner, FATFREE Vegetarian Mailing List
artemis@netcom.com



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:14 EST 1994
Article: 233 of rec.food.veg.cooking
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From: barnaby@world.std.com (Richard L Barnaby)
Subject: RE: REQUEST: Making your own cheese
Message-ID: <CMM3ro.BLJ@world.std.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The World Public Access UNIX, Brookline, MA
References: <2lddnb$efe@larry.rice.edu> <2le1us$dlc@nermal.cs.uoguelph.ca>
Date: Sun, 13 Mar 1994 18:32:57 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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jlupson@uoguelph.ca (Janet Lupson) writes:

>Vijay Sadananda Pai (vijaypai@owlnet.rice.edu) wrote:
>: The non-dairy cheese recipes posted on this group
>: seemed well thought out, very helpful.

>: Can anyone describe a recipe for lacto-vegetarians
>: like me to make dairy cheese -- I don't buy commercial
>: cheese because it all uses animal enzymes (like rennet),
>: but health-food store cheese is SO EXPENSIVE! If anyone
>: knows a recipe for making dairy cheese at home, please
>: tell me about it.

Vijay,
AltaDena does not use rennet in any of their cheeses although it does not
specifically say so.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:16 EST 1994
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From: pfaffg@pilot.msu.edu (Gunter Pfaff)
Subject: RE: Soybean product-not Tofu!!
Message-ID: <pfaffg-130394073739@via-annex0-11.cl.msu.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Betsy's Tempeh
References: <CML1Fy.JxJ@noose.ecn.purdue.edu>
Date: Sun, 13 Mar 1994 18:32:57 GMT
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In article <CML1Fy.JxJ@noose.ecn.purdue.edu>, ramprasa@ecn.purdue.edu
(Ramprasad Ramakrishna) wrote:

> Around 10 -12 years back in India we used to get some kind of a
> soybean product called 'Nutrella??" or something like that ...

I would bet it was TVP -texturized vegetable protein - and it is available
herabouts in Coops etc.



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar 14 22:37:17 EST 1994
Article: 235 of rec.food.veg.cooking
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From: sridhar@asuvax.eas.asu.edu (Guide Reminder)
Subject: FAQ: World Guide to Vegetarian Restaurants - Bimonthly Reminder
Message-ID: <CMnLx1.xC@gpu.utcc.utoronto.ca>
Followup-To: poster
Keywords: faq veg 
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Expires: Mon, 28 Mar 1994 12:15:06 GMT
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Xref: bigblue.oit.unc.edu rec.food.veg:37241 rec.food.restaurants:6998 rec.food.veg.cooking:235

This is a bimonthly reminder for the ftp location of the "World Guide
to Vegetarianism" maintained by mwisdom@ccs.carleton.ca (Mark Wisdom).

[ Suggestions on this reminder should be directed to me while the
  updates/comments regarding the guide should be directed to the
  contacts mentioned in the guide. 
- Sridhar Venkataraman <sridhar@asuvax.eas.asu.edu> ]

______________________________________________________________________


The World Guide to Vegetarianism is a 14 part listing of vegetarian
restaurants, vegetarian-friendly restaurants, natural food stores,
vegetarian organizations, etc.

You can obtain the latest officially posted copy of this guide by
sending an e-mail to mail-server@rtfm.mit.edu with any combination of
the following lines in your message body:

  send usenet/news.answers/vegetarian/guide/usa1
  send usenet/news.answers/vegetarian/guide/usa2
  send usenet/news.answers/vegetarian/guide/usa3
  send usenet/news.answers/vegetarian/guide/usa4
  send usenet/news.answers/vegetarian/guide/usa5
  send usenet/news.answers/vegetarian/guide/california1
  send usenet/news.answers/vegetarian/guide/california2
  send usenet/news.answers/vegetarian/guide/california3
  send usenet/news.answers/vegetarian/guide/canada1
  send usenet/news.answers/vegetarian/guide/canada2
  send usenet/news.answers/vegetarian/guide/europe1
  send usenet/news.answers/vegetarian/guide/europe2
  send usenet/news.answers/vegetarian/guide/other1
  send usenet/news.answers/vegetarian/guide/other2
  send usenet/news.answers/vegetarian/faq

The guide is also available via anonymous ftp from rtfm.mit.edu in the
directory /pub/usenet/news.answers/vegetarian/guide. The FAQ for
rec.food.veg is in the file /pub/usenet/news.answers/vegetarian/faq.

[ An index of all files is in the works.  When completed, it will be
  posted and might possibly be archived as vegetarian/guide/index.  ]
  


From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:18 EST 1994
Article: 236 of rec.food.veg.cooking
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From: martin@di.epfl.ch (Martin Andersson DI/LBD)
Subject: RE: problems with lentils
Message-ID: <2m1sfe$i7u@disuns2.epfl.ch>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Ecole Polytechnique Federale de Lausanne
References: <heather.763411006@antioch.acns.nwu.edu>
Date: Mon, 14 Mar 1994 14:42:05 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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>I really like lentils in things in place of meat, but when I cook them they
>still seem to be hard.

In my experience sometimes the lentils need a long time
(40-45 minutes) too get soft, and sometimes not.
I normally cook them without being soaked.
However, if they are soaked they soften a lot faster.

Martin Andersson
Ecole Polytechnique Federal de Lausanne
Switzerland



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:20 EST 1994
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From: barbara@crl.com (Barbara Zimmerman)
Subject: Good Dip for Chips or ?
Message-ID: <2m0pbn$bag@crl.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Hello All,

I found a very nice new dip that is not made from any dairy.  It is 
called Toffuti, better than Cream Cheese.  I got some sesame non fat 
crackers to dip and my son put in some chopped up olives and paprika for 
color.  All of our guests enjoyed it.
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:22 EST 1994
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From: peyton.bland@med.umich.edu (Peyton Bland)
Subject: RE: problems with lentils
Message-ID: <peyton.bland-140394091824@no-name-kresge.med.umich.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Univ. of Mich., Dept. of Radiology
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Date: Mon, 14 Mar 1994 14:42:07 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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In article <heather.763411006@antioch.acns.nwu.edu>,
heather@antioch.acns.nwu.edu (Heather Lynn Reid) wrote:
> 
> I really like lentils in things in place of meat, but when I cook them they
> still seem to be hard. :( I have had vegetarian chili with lentils in it,
> and they are terrific, but mine always are nearly crunchy. Yuck.
> 
> I have heard that they don't need to be soaked, so I haven't been, but is
> that wrong? In the past, I have cooked them for more than half an hour in
> spaghetti sauces and such, but with no better results. 
> 
> Please help me make better lentils! Thanks in advance...
> 
> Heather

Hi Heather,
Lentils are one of my big favorites, too.  You didn't mention what kind of
lentils you are talking about, but I've found a great difference between
red and green (or are they really called brown?) lentils.  The red ones
cook so fast that they can become mush before you know it (in 15-20
minutes); this can be OK depending on what you want to do with them.  The
others take much longer - maybe up to an hour or more.  I don't soak them
either - to me that's one of their benefits.  One of my favorite things to
do with the red ones is to cook them with curry and raisins (plus onion and
anything else that sounds good).
Good luck, Peyton

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Peyton Bland                   Digital Image Processing Lab
Dept. of Radiology                   University of Michigan
-----------------------------------------------------------
"We all have better moments than anybody ever knows, and so
do all the others....  We are a great mystery.  Each one of
us is a secret, and on that basis we ought to treat each
other with the deepest respect."
                                        -- Garrison Keillor
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:24 EST 1994
Article: 239 of rec.food.veg.cooking
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From: ber@hplb.hpl.hp.com (Brenda Romans)
Subject: RE: problems with lentils
Message-ID: <CMnnut.248@hplb.hpl.hp.com>
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References: <heather.763411006@antioch.acns.nwu.edu>
Date: Mon, 14 Mar 1994 14:42:11 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 9

I believe that cooking lentils with salt or acid (like tomato) will
stop them softening.  Try cooking the lentils on their own first, or
just leaving out salt/stock/vinegar/tomato until the lentils are soft.

Cheers

Brenda




From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 14 22:37:25 EST 1994
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From: barbara@crl.com (Barbara Zimmerman)
Subject: RE: Cooking Spray - what is this ?
Message-ID: <2m0p4n$aii@crl.crl.com>
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References: <199403081405.JAA22815@beauty.magnus.acs.ohio-state.edu>
 <emilybCMInuM.EnF@netcom.com>
Date: Mon, 14 Mar 1994 14:42:14 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 25


Emily Breed (emilyb@netcom.com) wrote:
: In article <2lol4s$gsa@crl.crl.com>, Barbara Zimmerman <barbara@crl.com> wrote:
: >You can make your own cooking spray.  Take a spray bottle and put in 
: >about 1 cup of gin and a couple of tablespoons of lecithin.
: >When the spray hits the hot pan, the gin will dissolve and the lecithin 
: >will coat the pan.

: Hmm - wouldn't it be better to use a less flavorful alcohol, like vodka?  
: I can imagine somebody wondering why their omelette (or onion rings, or 
: what have you) had that juniper flavor...  :-)

: Emily Breed                                                  emilyb@netcom.com

My directions are fairly general.  No matter what I would have said to 
use, it would have been the wrong substance.  Just use plain alcohol.  
Whatever.  Point is, the alcohol dissolves and the lecithin coats.



-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



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From: kiesch@leland.Stanford.EDU (John Henry Kieschnick)
Subject: mold revisited
Message-ID: <2m0i9b$opp@nntp2.Stanford.EDU>
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I now regret not having read recent threads on mold.

Here is my problem: I left my kimchee to sour for four days.
On the fourth day, a few small mold flowers appeared. I
scraped them off and bottled and refrigerated the kimchee.

My questions are:

1) Did a little mold ever hurt anyone?
2) Will the mold stop growing now that the kimchee is bottled
and in the frig?
3) Does the fact that mold appeared mean that I did something
wrong when making the kimchee?




-- 
John Kieschnick (Dept of Asian Languages, Stanford U.) 
"When I was in school, if you knew German, you never graduated. You
just spent your life knowing German. Nowadays I think that happens
with Chinese." -- Umberto Eco   KIESCH@leland.stanford.edu



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From: martin@di.epfl.ch (Martin Andersson DI/LBD)
Subject: RE: REQUEST: advice on cooking rice
Message-ID: <2m1rrj$i7u@disuns2.epfl.ch>
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 <jawike-090394151025@drad62.mda.uth.tmc.edu>
 <kissane-110394152222@edumac2.csu.murdoch.edu.au>
Date: Mon, 14 Mar 1994 15:30:38 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 22


This method gives a dry and non-sticky rice.
I have never tested it with the white polished rice.

Rince the rice and put it in an iron pot together with 
plenty of water, and a little salt.
(if you eat the rice with soja sauce you don't really need the salt)
Add something acidous that will extract 
iron from the pot and into the rice. 
Make it cook lively but not violently without lid.
Skim away the stuff that forms on the surface.
Add more water if it starts to look dry.
When it is almost ready take some rice in the mouth and check.
When you are satisfied with the consistency pour away the water.
Turn off the stove and put the pot back on on a paper-clip to
get the heat real low, still without lid. This makes the rice dryer.


Martin Andersson
Ecole Polytechnique Federal de Lausanne
Switzerland



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Mon Mar 14 22:37:28 EST 1994
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From: Peter Brooks <brooksp@hpcc01.corp.hp.com>
Subject: RE: problems with lentils
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heather@antioch.acns.nwu.edu writes:

>I really like lentils in things in place of meat, but when I cook them they
>[are hard and crunchy].

>spaghetti sauces and such, but with no better results. 
 ^^^^^^^^^
 
Ah ha!  Yes, lentils cook fairly quickly, but like all beans, they are a
bit fussy about what they get cooked *in*.  If you are cooking your lentils
in spaghetti sauce, they're seeing acid and salt.  These will make them hard.

The best bet is to clean them, stick them in water (no salt, maybe some
seasoning) and cook them until they're tender.  *Then* add them to the rest.
I just reworked a Lentil-Bulgur stew (recipe to be posted Real Soon Now)
and it came out perfectly.  I actually cooked the lentils 40 minutes, but
that was because I had to add more bulgur to make it come out right.  <g>

Pete   Pete_Brooks@sj.hp.com



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From: heather@antioch.acns.nwu.edu (Heather Lynn Reid)
Subject: RE: REQUEST: advice on cooking rice
Message-ID: <2m2764$1kr@news.acns.nwu.edu>
Summary: B&D rice cooker works great
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Northwestern University
References: <1994Mar10.074117.12058@news.uta.edu>
 <01H9U2X3NMIQ000825@vms.ocom.okstate.edu> <CMKI2K.K2v@jabba.ess.harris.com>
Date: Mon, 14 Mar 1994 19:24:48 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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In article <CMKI2K.K2v@jabba.ess.harris.com> BHALL@JAGUAR.ess.harris.com (Betty Hall) writes:
> 
>> If you want to cook rice perfect every time get a rice cooker.  
>
>I just bought a B&D rice cooker but have not yet used it.  Has anyone cooked
>things other than rice and if so how did it turn out?

I have one, and it works great! I have done frozen veggies in it. Also
mussels, for my Dad, and those were also fine...

>Does anyone have any recipes they have developed for the rice cooker. It
>seems like such a simple and easy way to cook a whole meal.

There are few recipes in the instruction book. One for a rice & mushroom
pilaf which is very good (substituting vegetable stock for chicken).

-- heather



-- 
  Heather Lynn Reid                                                 hlr@nwu.edu
  Network Analyst, Distributed Systems Services         Northwestern University
           "I never would have dreamed that her heart was so wicked, 
       but I keep coming back 'cause it's so hard to kick it..." -- Tom Petty



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From: jparr@sr.hp.com (Jacquie Parr)
Subject: RE: Non-fried potato chips
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Date: Mon, 14 Mar 1994 19:24:54 GMT
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You all must be eating different non-fat potato chips than what I have eaten
because the ones that I have eaten taste like card board.

Jacquie




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From: adwright@iastate.edu ()
Subject: RE: problems with lentils
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 <peyton.bland-140394091824@no-name-kresge.med.umich.edu>
Date: Mon, 14 Mar 1994 19:24:57 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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When i make lentils for the evening meal i put them in a pot in the morning,
bring the water to a biol and boil for 5-10 minutes, then just shut it off
and leave it on the stove (covered) till i get back from work. They have
a nice head start on the cooking by then and it takes less than 30 minutes
to finish the job.


-- 





From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!uknet!pipex!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Tue Mar 15 10:56:07 EST 1994
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From: awarren@buckeye.us.dell.com (Allen Warren)
Subject: RE: Our friend: Nutritional Yeast
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References: <HAYDENS.94Mar8164226@wayback.atc.ll.mit.edu>
 <2lolbl$h3p@crl.crl.com>
Date: Mon, 14 Mar 1994 22:06:18 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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In article <2lolbl$h3p@crl.crl.com>, barbara@crl.com (Barbara Zimmerman) writes:
 
|> Nutritional yeast is a mild cheesy tasting substance that is sometimes a 
|> very good source of vit. B12.
|> 
|> When you buy it, be sure it is fortified with the B 12.

Besides the B-12 added to fortify, what is good about the yeast?  I can get
B-12 in other ways (like in my homebrew beer!), but am really curious as to
what other nutritional reasons besides using nutritional yeast.

|> I put it over lots of things where I would normally use some cheese.

Again, why?  No, no, not flaming here at all.  I'm just curious why you would
use this instead of cheese?  Realizing that cheese is basically a mold, does
this yeast taste similar to cheese?

allen



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!uknet!pipex!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Tue Mar 15 10:56:08 EST 1994
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From: kevino@ptltd.com (Kevin Osborn)
Subject: RE: What is blackstrap molasses?
Message-ID: <KEVINO.94Mar14154125@percevel.ptltd.com>
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molasses is the uncrystallized sugar and other impurities removed
during the processing of sugar. It comes in several grades from 
light to blackstrap. Blackstrap contains the most "impurities" and is
the least sweet. I think it is very yummy, and as you point out is
very high in calcium and iron (It is a frequently recommended
supplement for pregnant and nursing women!)




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From: awarren@buckeye.us.dell.com (Allen Warren)
Subject: RE: What is blackstrap molasses?
Message-ID: <2m2b9n$8r9@uudell.us.dell.com>
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In article <2loiif$hj0@larry.rice.edu>, vijaypai@owlnet.rice.edu (Vijay Sadananda Pai) writes:
|> I saw a product called "blackstrap molasses" in a
|> healthfood store today -- it was high in iron & calcium
|> (about 20% U.S. RDA of each in 1 tablespoon) and said
|> it tasted good in hot water ("Better than coffee or tea")
|> 
|> Can anyone tell me what this is? Is it just some
|> other type of molasses? And is it vegan?

Blackstrap molasses is derived from sugar cane.  It is definitely vegan and
definitely high in iron, being higher than regular molasses.  Whereas it
tastes good in hot water, I regularly add it to my coffee.  It is a
sweetener of sorts, but has a heavy, pungent, sweet taste, though it's not
as sugary sweet as regular sugar.

When my youngest son recently had a low iron level due to illness, we
added some blackstrap to his bottle of milk and besides loving the taste,
it caused his iron count to shoot back up into normal levels.

allen



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From: massagliaj@yvax.byu.edu
Subject: egg substitutes
Message-ID: <1994Mar14.142652.6302@yvax.byu.edu>
News-Moderator: Approval required for posting to rec.food.veg.cooking
Summary: Request for egg substitute ideas
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Mon, 14 Mar 1994 22:06:18 GMT
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Hi.
I am not yet a total vegetarian but I do enjoy many vegetarian dishes.
I also have many vegetarian friends.
I was wondering if you could tell me some good substitutes for eggs that I
could use.  I didn't realize how often I used eggs until I met my girlfriend
who is allergic to them.  Could you please E-mail me and tell me some good egg
substitutes for recipies?  Thanks a million.

John Massaglia
Massagliaj@Yvax.byu.edu



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From: lmbabik@rocdec.roc.wayne.edu (Lisamarie Gemma Babik)
Subject: LACTO: Cream of Broccoli Soup
Message-ID: <2m541v$2sl@wsu-cs.cs.wayne.edu>
Followup-To: rec.food.veg.cooking
Summary: someone requested a recipe for cream of broccoli soup
Keywords: recipe, lacto
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:251 rec.food.veg:37282 rec.food.recipes:7849


About a week ago someone requested a recipe for cream of broccoli soup.
(Broccoli lovers, unite!)  I learned this one from my mom.  It makes
*GREAT* soup, and it's very easy...

Enjoy!


Mom's Cream of Broccoli Soup
************************************************************************
1 head of broccoli, chopped
2 cans evaporated milk
1/2 stick margarine (for sauteing) 
2-6 cloves of fresh garlic, chopped fine 
2 cans cream of mushroom soup 
1 large onion, chopped
1 bunch of carrots
4 medium potatoes
 
Chop the potatoes and carrots into bite-sized pieces and boil until
soft. In the mean time, saute the broccoli, garlic, and onions until the
broccoli turns bright green and is still crunchy.  Drain the potatoes
and carrots, reserving the liquid.  Add the cream soup and milk to the
broccoli and onions.  Add some of the water from the potatoes and
carrots to thin the soup base.  Add the potatoes and carrots, taking
care not to beat them to death as you mix them into the soup.  Season
with salt and pepper and let cook until the mixture gets hot.  Serve
with cheese, if desired.
--
_________________________________________________________________________ 
  You do not need to be loved, not at the cost of yourself...of all the
 people you will know in a lifetime, you are the only one you will never
                        leave or lose.  --Jo Courdet
___________Lisamarie Gemma Babik____lmbabik@rocdec.roc.wayne.edu_________



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Tue Mar 15 23:54:00 EST 1994
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From: nate.mcvaugh@m.cc.utah.edu (nate kant mcvaugh)
Subject: RE: REQUEST: advice on cooking rice
Message-ID: <2m2sac$9l5@u.cc.utah.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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References: <01H9U2X3NMIQ000825@vms.ocom.okstate.edu>
 <2lr58b$thv@msuinfo.cl.msu.edu>
Date: Tue, 15 Mar 1994 02:21:40 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 13

Ron Haas (haas@horus.cem.msu.EDU) wrote:
: BTW, one and one/eigth cup of water to a cup of rice is equal to one
: finger nuckle of water over the rice.  That is how I was directed to
: cook rice by a Chinese cook.  I would make it no other way.

	Danger, danger - adjust for high altitude!  C-:

-- 
	The wise programmer is told about Tao and follows it.  The average
programmer is told about Tao and searches for it.  The foolish programmer
is told about Tao and laughs at it.
	If it were not for laughter there would be no Tao.



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Tue Mar 15 23:54:01 EST 1994
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From: weaver@weitek.COM (Michael Gordon Weaver)
Subject: RE: What is blackstrap molasses?
Message-ID: <CMoE7n.3yv@weitek.COM>
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In article <2loiif$hj0@larry.rice.edu> vijaypai@owlnet.rice.edu (Vijay Sadananda Pai) writes:
>I saw a product called "blackstrap molasses" in a
>healthfood store today -- it was high in iron & calcium
>(about 20% U.S. RDA of each in 1 tablespoon) and said
>it tasted good in hot water ("Better than coffee or tea")
>
>Can anyone tell me what this is? Is it just some
>other type of molasses? And is it vegan?
>
>-- Vijay
>

Molasses is a byproduct of making white sugar from sugar cane.
Molasses contains basically all of the minerals that came from
the cane syrup, plus water, sugar and caramel (burnt sugar).

In the USA (may be different elsewhere): blackstrap molasses is
molasses pretty much as it comes out of the sugar making process.
Regular molasses is the same stuff, with additional water and 
either white sugar or corn syrup added. Brown sugar is white sugar
with molasses added in.

Molasses is made from vegetable matter only. Whether you consider it
vegan depends on your definition of vegan, and details of how the
molasses is processed, neither of which I can really comment on.

Michael.





From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Tue Mar 15 23:54:02 EST 1994
Article: 254 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: harvey@indyvax.iupui.edu (James Harvey)
Subject: RE: problems with lentils
Message-ID: <1994Mar14.194700.4259@ivax>
News-Moderator: Approval required for posting to rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Indiana University-Purdue University at Indianapolis
References: <heather.763411006@antioch.acns.nwu.edu> <CMnnut.248@hplb.hpl.hp.com>
Date: Tue, 15 Mar 1994 02:21:50 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 16

In article <CMnnut.248@hplb.hpl.hp.com>, ber@hplb.hpl.hp.com (Brenda Romans) writes:
> I believe that cooking lentils with salt or acid (like tomato) will
> stop them softening.  Try cooking the lentils on their own first, or
> just leaving out salt/stock/vinegar/tomato until the lentils are soft.

This has been my experience with beans as well as lentils.  Also, old beans
and lentils (more than a year or two old maybe) take forever to cook.  I try
to avoid going overboard when I buy stuff.  I buy everything I can in bulk,
and it's usually so much cheaper that way that it's hard for me to resist the
temptation to buy more than I really need.  And if you buy your staples at a
place with a high turnover rate you'll be getting fresher goods to begin with.
--
James Harvey   harvey@iupui.edu
Disclaimer:  These are my own opinions.  I do not speak for Indiana University.
A day for firm decisions!!!!!  Or is it?



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Tue Mar 15 23:54:03 EST 1994
Article: 255 of rec.food.veg.cooking
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From: Jeff.Soo@lambada.oit.unc.edu (Jeffrey Derrick Soo)
Subject: RE: Strange American Abbreviations
Message-ID: <2m2q6i$3fc@samba.oit.unc.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The University of North Carolina at Chapel Hill,
 the Experimental Bulletin Board Service.
References: <SCOTTK.94Mar7130234@mortimer.cc.ic.ac.uk>
 <jeffski-070394100334@gia2mac22.berkeley.edu>
Date: Tue, 15 Mar 1994 02:21:55 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
X-Original-Newsgroups: rec.food.veg.cooking
Lines: 31

In article <jeffski-070394100334@gia2mac22.berkeley.edu>,
Jeff Wutzke <jeffski@nature.berkeley.edu> wrote:
>In article <SCOTTK.94Mar7130234@mortimer.cc.ic.ac.uk>,
>s.k.stevens@imperial.ac.uk (Scott K Stevens Scott K Stevens) wrote:
>
>> My girlfriend and I downloaded a few interesting recipes on sunday,
>> unfortunately the abbreviations used in these recipes are unknown to us.
>
>> Therefore could some kind soul post a US to UK abbrev conversion table ???
>
>I don't have metric conversions, but yes T is Tablespoon, 
>(16 to a cup), t is teaspoon (4? to a tablespoon),

3 teaspoons to a tablespoon.

>c is cup. Slice of butter probably means a 1/4 inch (1/2 cm) slice of
>butter off of a standard 1 inch by 1 inch (2.5 cm X 2.5 cm) stick of
>butter, equalling oh, half a tablespoon.
>
Slice of butter?  That's pretty vague.  I'd go with 1 teaspoon.
Sorry, did you want US to metric or US to British?
1 English breakfast cup = 62.5 US teaspoons = a bit less than 1 1/3 US cups.
1 US cup = 236 ml.

Jeff

--
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From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!library.ucla.edu!ihnp4.ucsd.edu!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Tue Mar 15 23:54:04 EST 1994
Article: 256 of rec.food.veg.cooking
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From: ashok@rss.dl.nec.com (Ashokkumar Patel)
Subject: REPOST: Non-fried Potato Chips
Message-ID: <CMoFK4.J4t@rss.dl.nec.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: ashok@rss.dl.nec.com
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Date: Tue, 15 Mar 1994 02:21:54 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 13

Most of the ideas I've read seem to be pretty
good and I'll certainly give them a try.

But, the chips I've been talking about are 
very fluffy, and the bag says that they are
air-popped!    

Is this possible?  If so, how?

Ashok Patel
ashok@rss.dl.nec.com
KEEP IN MIND MY OPINIONS ARE MINE ONLY



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Tue Mar 15 23:54:06 EST 1994
Article: 257 of rec.food.veg.cooking
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From: Jeff.Soo@lambada.oit.unc.edu (Jeffrey Derrick Soo)
Subject: RE: What is blackstrap molasses?
Message-ID: <2m2qqp$3pn@samba.oit.unc.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The University of North Carolina at Chapel Hill,
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Distribution: usa
Date: Tue, 15 Mar 1994 02:21:55 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 26

In article <2loiif$hj0@larry.rice.edu>,
Vijay Sadananda Pai <vijaypai@owlnet.rice.edu> wrote:
>I saw a product called "blackstrap molasses" in a
>healthfood store today -- it was high in iron & calcium
>(about 20% U.S. RDA of each in 1 tablespoon) and said
>it tasted good in hot water ("Better than coffee or tea")
>
>Can anyone tell me what this is? Is it just some
>other type of molasses? And is it vegan?
>
>-- Vijay
>

This is a type of molasses made from sugar cane, as opposed to
molasses made from sorghum.  Blackstrap molasses is a by-product of sugar
refining.  It does indeed have a lot of iron, but I wouldn't call it 
"health food".  Certainly not better than coffee or tea, if by better they
mean better-tasting.  Since sugar refining is not (not always?) vegan,
then I wouldn't call blackstrap molasses vegan, either.

js
--
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From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:58:54 EST 1994
Article: 258 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: Arrizabalaga@wi.mit.edu (Gustavo Arrizabalaga)
Subject: RE: mold revisited
Message-ID: <Arrizabalaga-150394092802@18.157.0.86>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: MIT
References: <2m0i9b$opp@nntp2.Stanford.EDU>
Date: Tue, 15 Mar 1994 22:15:38 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 38

In article <2m0i9b$opp@nntp2.Stanford.EDU>, kiesch@leland.Stanford.EDU
(John Henry Kieschnick) wrote:

> I now regret not having read recent threads on mold.
> 
> Here is my problem: I left my kimchee to sour for four days.
> On the fourth day, a few small mold flowers appeared. I
> scraped them off and bottled and refrigerated the kimchee.
> 
> My questions are:
> 
> 1) Did a little mold ever hurt anyone?
> 2) Will the mold stop growing now that the kimchee is bottled
> and in the frig?
> 3) Does the fact that mold appeared mean that I did something
> wrong when making the kimchee?
> 
> 

  I didn't read the mold thread (hypha?) either, but my parents sometimes
make sauerkraut (Polish kimchee?) and if they get mold, they just scrape it
off, as you did.  It does seem to slightly affect the taste of sauerkraut,
but since kimchee is more highly seasoned, you may not notice anything. 
Also, refrigeration should slow down the mold growth, but it will still
grow somewhat.  My advise is if it tastes good, eat it up!  (Did you make a
whole winter's supply?)
  As to the cause of the mold growth, my parents attributed their problem
to not adaquately cleaning the fermentation crock.  However, none of the
ingredients is sterilized and mold spores are everywhere, so it could just
be bad luck.  Fermentation from wild microbes can be tricky; usually the
good critters outgrow the bad ones, but sometimes the starting population,
or the temperature, or something isn't quite right...
  Don't be discouraged from further fermentation!  As an aside, is there a
cucumber-based kimchee to correspond to the Polish fermented pickles
(ogorki (SP???)) that my parents also make?

                   Jen



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:58:56 EST 1994
Article: 259 of rec.food.veg.cooking
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From: john@spss.com (John Przyborowski 312 329-3422)
Subject: RE: What is blackstrap molasses?
Message-ID: <john.763742125@spssig>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: SPSS Inc
References: <2loiif$hj0@larry.rice.edu>
 <KEVINO.94Mar14154125@percevel.ptltd.com>
Distribution: usa
Date: Tue, 15 Mar 1994 22:15:40 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 8

The main reason behind molasses' high iron content is supposedly linked to the
traditional iron pans that are used to process the stuff.  This is alledgedly
true for raisins and other dried fruits.

JOhn
SPSS




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:58:58 EST 1994
Article: 260 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: bever@csd630a.erim.org (Dave Beverstock)
Subject: RE: problems with lentils
Message-ID: <BEVER.94Mar15160919@csd630a.erim.org>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Environmental Research Institute of Michigan, Ann Arbor, Michigan
References: <heather.763411006@antioch.acns.nwu.edu>
 <2m1sfe$i7u@disuns2.epfl.ch>
Date: Tue, 15 Mar 1994 22:15:38 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 19

As an aside...

Many less technologically oriented cultures cook with lentils
and use wood fires.

A UNESCO study showed that on a household basis, energy consumption
dropped by about 80% if the lentils were soaked overnight before
cooking.

Something of note if one wants to conserve energy resources.

FWIW, YMMV

dave
--
Dave Beverstock   bever@erim.org
Environmental Research Institute of Michigan (ERIM)
P.O. Box 134001  Ann Arbor, MI  48113-4001 313-994-1200 x2239



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:58:59 EST 1994
Article: 261 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: bishko@cs.sfu.ca (Leslie Bishko)
Subject: REQUEST: finger food for potluck wedding!
Message-ID: <1994Mar15.212119.29101@cs.sfu.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Simon Fraser University
Date: Tue, 15 Mar 1994 22:15:38 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 15

Hi All,
I need to bring some finger food to a wedding reception.  Something that is
easy to eat and can sit out for a few hours at room temp.  Also has to be
made the day before.

		NO HUMMUS!

      NO VEGGIES AND DIP!
    

        Billy Magic, are you listening?


  - L.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:59:02 EST 1994
Article: 262 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: ashok@rss.dl.nec.com (Ashokkumar Patel)
Subject: RE: REPOST: Non-fried Potato Chips
Message-ID: <CMq18t.AG1@rss.dl.nec.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: ashok@rss.dl.nec.com
Organization: NEC America
References: <CMoFK4.J4t@rss.dl.nec.com>
Date: Tue, 15 Mar 1994 22:15:46 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 17

The non-fried potato chips are *air-popped* and that
is why they are non-fried.

The ingredients are:
    potato flakes
    potato flour
    brown rice flour
    spices
    preservatives
   
My question is what combination of the above and
its processing yields these delicious chips?

Ashok Patel
ashok@rss.dl.nec.com
KEEP IN MIND MY OPINIONS ARE MINE ONLY



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:04 EST 1994
Article: 263 of rec.food.veg.cooking
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From: kkim@sas.upenn.edu (Karyn Saemi Kim)
Subject: REQUEST: fat & sugar free muffin receipe
Message-ID: <2m4gsr$h1b@netnews.upenn.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Pennsylvania
Date: Tue, 15 Mar 1994 23:52:49 GMT
Approved: sridhar@asuvax.eas.asu.edu (for marty)
Lines: 9


If anyone has a receipe for either a fat & sugar free or just fat free
muffin receipe I would greatly appreciate it.  There is a muffin place
which sells such muffins and I love the taste.  I love baking and I would
like to make some myself but unfortunately I am a receipe person. 

So anyone out there with a such receipe or suggestion, please responed.

Karyn


From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!howland.reston.ans.net!news.intercon.com!panix!zip.eecs.umich.edu!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:06 EST 1994
Article: 264 of rec.food.veg.cooking
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From: shswe@sas.upenn.edu (Stanford Hswe)
Subject: REQUEST: Any good tofu recipes
Message-ID: <2k0su6$6iu@netnews.upenn.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Pennsylvania
Date: Tue, 15 Mar 1994 23:52:57 GMT
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Lines: 4


I have a couple of vegetarian friends and would like to make a good tofu
dish(es) for them.  Any suggestions?



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!howland.reston.ans.net!news.intercon.com!panix!zip.eecs.umich.edu!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:08 EST 1994
Article: 265 of rec.food.veg.cooking
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From: cleitner@mail.sas.upenn.edu (Chris Leitner)
Subject: veg and college
Message-ID: <2k8es9$5i1@netnews.upenn.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Tue, 15 Mar 1994 23:53:03 GMT
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Lines: 2

Chris Leitner



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:10 EST 1994
Article: 266 of rec.food.veg.cooking
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From: honors@mail.sas.upenn.edu (Cheryl Shipman)
Subject: Re: Migrating to vegetarianism
Message-ID: <2kai4q$inu@netnews.upenn.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Pennsylvania, School of Arts and Sciences
References: <20FEB199410081199@envmsa.eas.asu.edu>
Date: Tue, 15 Mar 1994 23:55:19 GMT
Approved: sridhar@asuvax.eas.asu.edu (for marty)
Lines: 24

In article <20FEB199410081199@envmsa.eas.asu.edu>
jjackson@envmsa.eas.asu.edu (John A. Jackson) writes:
>
>     I  must  say  that  I  find  this  newsgroup  intriguing.   I'm  not a
>vegetarian,  but  the  meat  industry itself is making me strongly consider
>becoming one.  

Mr Jackson and others considering leaving meat behind may find "The
Gradual Vegetarian" a useful cookbook.  The three sections of recipes and
menu ideas allow you to minimise your use of meat and move toward
vegetariansim without an abrupt shift in the kinds of meals some folks
eat.  Once folks discover they can survive without a slab of animal on
their plate, then they are ready for, well, more interesting, cookbooks. 
But TGV is a way to start.  It's also helpful for those living with
meat-eaters -- it offers ways to modify a veg meal to add meat for them,
or leave meat out to feed a veg.

Drop me a line if you want me to look up publisher's information.

Cheryl
- ---
Cheryl Shipman
@The university of Pennsylvania
honors@mail.sas.upenn.edu


From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:59:12 EST 1994
Article: 267 of rec.food.veg.cooking
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From: pjnolan@netcom.com (pjnolan)
Subject: RE: Broccoli soup?
Message-ID: <pjnolanCMqG7B.8IA@netcom.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Netcom - Online Communication Services (408 241-9760 guest)
References: <2le6d7$r4u@coranto.ucs.mun.ca>
Date: Wed, 16 Mar 1994 01:28:48 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 24

In article <2le6d7$r4u@coranto.ucs.mun.ca> ydawe@calvin.stemnet.nf.ca (Yvonne M. Dawe) writes:
>
>Anybody out there have a good recipe for cream of broccoli soup they would
>like to share? Yes, broccoli. Some of us actually do like it. :)
>
>Thanx in advance.
>


Here's a (sort of) recipe I've used for a long time -- it's so delicious!
Boil up some peeled potatoes (quantity to suit your purpose)
Steam some broccoli (2-3 stalks -- peel the tough stalk part)
Saute chopped onions and garlic to taste

Set aside about a cup of the broccoli florets, chopped lightly.
Whir all else in a blender, using broth or potato water or milk (if you
use it) to a good, souplike consistency.
Now, the secret ingredient -- sprinkle some nutmeg into the soup.  Then,
stir in the reserved florets to give it some texture.

This makes a delicious, light soup that is very filling with good bread
and a salad.  It's good with other veggies, too -- cauliflower, spinach,
asapragus, carrots.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:59:14 EST 1994
Article: 268 of rec.food.veg.cooking
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From: leah@smith.CHI.IL.US (L.A.Z. Smith)
Subject: RE: REQUEST: Making your own cheese
Message-ID: <1406@smith.CHI.IL.US>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: smith!leah@uunet.UU.NET (L.A.Z. Smith)
Organization: R. H. E. Smith Corp., Wheeling, IL
References: <2lddnb$efe@larry.rice.edu> <2lr9jh$h1t@panix.com>
Date: Wed, 16 Mar 1994 01:28:48 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 26


Vijay Sadananda Pai (vijaypai@owlnet.rice.edu) wrote:

>: Can anyone describe a recipe for lacto-vegetarians
>: like me to make dairy cheese -- I don't buy commercial
>: cheese because it all uses animal enzymes (like rennet),
>: but health-food store cheese is SO EXPENSIVE! If anyone
>: knows a recipe for making dairy cheese at home, please
>: tell me about it.

There is a company called New England Cheesemaking Supply that sells
everything you need to make cheese, including vegetable enzymes.
Unfortunately I don't have their address or phone number.  Perhaps someone
else has it?

Also, you should know that kosher cheeses are made with vegetable enzymes
rather than rennet (since kashruth forbids the mixing of meat and dairy).
These may be somewhat cheaper than health food stores, and should be
available anywhere kosher foods are sold.  Migdal is one brand name.
Also, look at regular packaged cheeses for a U in a circle, the symbol of
the Union of Orthodox Rabbis.

Leah Smith		leah@smith.chi.il.us





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:59:16 EST 1994
Article: 269 of rec.food.veg.cooking
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From: kamk@entropy.wpd.sgi.com (Kam's Standalone Account)
Subject: RE:  vegan sushi fillings
Message-ID: <2m6hci$d49@fido.asd.sgi.com>
Keywords: ignore
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References: <2l8cb1$af4@bronze.lcs.mit.edu> <otruba.111.2D7CFE32@mitre.org>
Date: Wed, 16 Mar 1994 17:56:46 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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Yes, Japanese pickled vegetables are available
canned or in other forms. Very tasty.
Also, try cucumbers, green onion, and
sesame oil. 

Lightly steamed carrot is good, as
is seitan strips. You could presumeably
steam any vegetable, slice in strips, and
roll 'em up.

Making me hungry ...

Kam Kashani
kamk@sgi.com





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:59:18 EST 1994
Article: 270 of rec.food.veg.cooking
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From: markstep@engin.umich.edu (Mark Andrew Stephan)
Subject: Spaghetti sauce request
Message-ID: <2m6a49INNf96@srvr1.engin.umich.edu>
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I would appreciate everybody's favorite spaghetti sauce recipes.
(from scratch)
since i'm a student, i find that i've been eating a lot of spaghetti
and would like a different flavor (grin)


-- 
Flesh is just meat...for the beast  * Mark Stephan
  -NightBreed			    * markstep@engin.umich.edu
you called us, we came 		    * Computer Engineering
  -Hellraiser                       * The University of Michigan Solar Car Team



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:59:20 EST 1994
Article: 271 of rec.food.veg.cooking
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From: bowdenj@NETSYS.COM (Jim Bowden)
Subject: Carrots, Broccoli, Celery - dip?
Message-ID: <1994Mar16.014603.9437@netsys.com>
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Hi, I have a question - I've lately been into this already cut
celery, carrots, and broccoli. The problem is that vegetable dip
is sooo high in fat (at least the stuff I buy at Meijer) -
any suggestions on an alternative??

jim
(first message to rec.food.veg.cooking).
bowdenj@netsys.com




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:59:21 EST 1994
Article: 272 of rec.food.veg.cooking
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From: joyce@apple.com (Joyce Wermont)
Subject: Looking for cookbook
Message-ID: <2m61l9$134@apple.com>
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About a month ago, I heard an interview on the radio with the
author of a cookbook that I'd like to get. Unfortunately, I don't
remember the title of the book or the author's last name, which
makes it very difficult for me to track it down. I called the
radio station about it but they weren't able to help me.

The concept of the book is gourmet vegan recipes. The cuisine
is traditional European-based American food, with a lot of rich
creamy sauces, mostly using tofu as a base. The author is
originally from Japan, and uses a lot of Japanese ingredients
in the recipes. I do at least remember her first name: Myoko.
She runs a wholesale natural foods business in the San Francisco
Bay Area, supplying local health food stores.

Does this sound familiar to anyone?? If so, could you tell me
the book title and full name of the author?

Thanks,

Joyce Wermont
joyce@apple.com

-- 
These hips are big hips
They need space to move around in
They don't fit into little petty places
These hips are mighty hips
These hips are free hips     - Lucille Clifton



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:59:24 EST 1994
Article: 273 of rec.food.veg.cooking
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From: kkim@sas.upenn.edu (Karyn Saemi Kim)
Subject: RE: REQUEST: Any good tofu recipes
Message-ID: <2m5mlv$4kq@netnews.upenn.edu>
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Date: Wed, 16 Mar 1994 17:56:54 GMT
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Stanford Hswe (shswe@sas.upenn.edu) wrote:

: I have a couple of vegetarian friends and would like to make a good tofu
: dish(es) for them.  Any suggestions?

I like to slice the tofu into square pieces and coat them in egg and fried
them.

If you goto any oriental market, there are packets for making spicy tofu
dish that I like.  Sorry don't know what it is called.  You should just go
and explore.

You can do regular stir fry and just add tofu.  That is always good.

--Karyn



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:59:28 EST 1994
Article: 274 of rec.food.veg.cooking
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From: plyjbyt@unicorn.ccc.nottingham.ac.uk (Beng Tang)
Subject: RE: Soya milk
Message-ID: <2m7d9m$7p8@unicorn.ccc.nottingham.ac.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Cripps Computing Centre, University of Nottingham
References: <CM3CsH.4to@brunel.ac.uk>
 <1994Mar7.102838.10491@mnemosyne.cs.du.edu> <2lojgl$e91@crl.crl.com>
Date: Wed, 16 Mar 1994 17:56:45 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 12

In article <2lojgl$e91@crl.crl.com> barbara@crl.com (Barbara Zimmerman) 
writes:
>gt92cbj@brunel.ac.uk (Christopher B Jeyes) writes:
>Can someone tell me which brand of soya milk tastes most like cows' 
>milk? I'd really like to go vegan, but I can't stand all the types of 
>soya milk I've ever tried.

Try "SO GOOD" soya milk produced by Sanitarium health foods (in Australia). 
I don't know if you can get it where you are though.

-b



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 20:59:31 EST 1994
Article: 275 of rec.food.veg.cooking
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From: tms@tis.com (Tom Swiss)
Subject: RE: Cooking Spray - what is this ?
Message-ID: <2m7dsv$2hb@sol.tis.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Trusted Information Systems, Inc.
References: <199403081405.JAA22815@beauty.magnus.acs.ohio-state.edu>
 <2lku80$opu@rockall.cc.strath.ac.uk> <2lol4s$gsa@crl.crl.com>
Date: Wed, 16 Mar 1994 17:56:55 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 19

barbara@crl.com (Barbara Zimmerman) writes:
>
>You can make your own cooking spray.  Take a spray bottle and put in 
>about 1 cup of gin and a couple of tablespoons of lecithin.
>When the spray hits the hot pan, the gin will dissolve and the lecithin 
>will coat the pan.

     Gin might tend to leave its own taste in the pan. Soemthing with less
of its own taste - like vodka or pure grain alcohol - might be a better
choice (unless, of course, you like the taste of gin in whatever you're
cooking).

===============================================================================
Tom Swiss/tms@tis.com   |  "Born to die."   |   Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
             Now at tms@tis.com; same opinions, new address.
"You put a baby in a crib with an apple and a rabbit. If it eats the rabbit 
 and plays with the apple, I'll buy you a new car." -- Harvey Diamond



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:32 EST 1994
Article: 276 of rec.food.veg.cooking
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From: tms@tis.com (Tom Swiss)
Subject: VEGAN: Simple, Cheap, Good Tomato Sauce
Message-ID: <2m7mrk$jfu@sol.tis.com>
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:276 rec.food.recipes:7883 rec.food.veg:37323

markstep@engin.umich.edu (Mark Andrew Stephan) writes:
>I would appreciate everybody's favorite spaghetti sauce recipes.
>(from scratch)
>since i'm a student, i find that i've been eating a lot of spaghetti
>and would like a different flavor (grin)

     This is simple enough that even I can do it, cheaper than store-bought
sauces, and tastes pretty damn good. It's a lot thicker than the stuff you
get at the store - add more wine or juice if, for some reason, you prefer
your sauce thinner.

     Take:

     1 can (20 oz.) of crushed tomatoes
     1 can (4 oz) of tomato paste
     red wine or fruit juice (I used apple juice last time I made this, 
          and it was fine. Grape juice is good too.), about one
          tomato-paste can full
     spices - oregano, basil, black pepper are essential. Parsely is nice.
          Try a little allspice. 

     chopped onion
     chopped green or red bell pepper
     chopped garlic!

     Put in pot. Cook over low flame for as long as it takes to fill a
different pot with water, bring said water to a boil, and cook a pound of
dry pasta - i.e., about 30 minutes. Stir reasonably often. Keep covered
unless you like hot tomato sauce splattering out.

     Substitute different veggies. Sauteeing onion and garlic in olive oil
and adding them at the end is nice, but I try to avoid anything that
requires more than two burners. B-> Try adding a little nutritional yeast.

===============================================================================
Tom Swiss/tms@tis.com   |  "Born to die."   |   Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
             Now at tms@tis.com; same opinions, new address.
       "Under any conditions, anywhere, whatever you are doing, there
        is some ordinance under which you can be booked."
        -- Robert D. Sprecht (Rand Corp)



From bigblue.oit.unc.edu!concert!news.duke.edu!MathWorks.Com!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:34 EST 1994
Article: 277 of rec.food.veg.cooking
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From: bonvicin@vscrna.cern.ch
Subject: Re: Wonderful Garlic!
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Xref: bigblue.oit.unc.edu sci.med.nutrition:8801 rec.food.veg:37324 rec.food.veg.cooking:277

> 
> It doesn't matter all that much, I can't imagine life without garlic.
> 

After several trials I got the recipe for roasted garlic just right.
Some of you who are into garlic megadoses may be interested - some
others may consider this as an interesting appetizer. I recommend that
you start with half a head of garlic per person, no more, as it can 
be quite strong the first time.

Take a large garlic head. For presentation, it is important that it
does not have rotten cloves. With a cleaver or other large knife, cut
the head at the very top, so that each clove is exposed and will later
be shelled easily.

                             |   |
                             |   |
                            /     \
                         .           .  <-- cut here
                       .               .
                      (      head       )
                       .              .
                        -------------

Discard loose skins but try not to break the head nor to expose the cloves
directly.
Brush the whole head with olive oil, put in oven in a small glass pot with 
a lid. Should cook at medium temperature for 35-40 mins, covered. You 
could also use two cereal bowls, one as lid, if you don't have the glassware.
Don't cook it in aluminum foil as it becomes too dry. If it still becomes dry,
brush with oil midway thru the cooking. Final product should be soft, mellow
and with a certain glaze given by the oil. Serve hot, perhaps with pita bread
and spinach or chard and hummous.



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:36 EST 1994
Article: 278 of rec.food.veg.cooking
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From: drose@husc4.harvard.edu (David Rose)
Subject: Re: Our friend: Nutritional Yeast
Message-ID: <drose.763699444@husc4.harvard.edu>
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Organization: Harvard University, Cambridge, Massachusetts
References: <HAYDENS.94Mar8164226@wayback.atc.ll.mit.edu><2lolbl$h3p@crl.crl.com> <2m2b08$8r9@uudell.us.dell.com>
Date: Tue, 15 Mar 1994 19:50:14 GMT
Approved: sridhar@asuvax.eas.asu.edu (for marty)
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awarren@buckeye.us.dell.com (Allen Warren) writes:

>In article <2lolbl$h3p@crl.crl.com>, barbara@crl.com (Barbara Zimmerman) writes:
> 
>|> Nutritional yeast is a mild cheesy tasting substance that is sometimes a 
>|> very good source of vit. B12.
>|> 
>|> When you buy it, be sure it is fortified with the B 12.

 <stuff deleted>

>|> I put it over lots of things where I would normally use some cheese.

>Again, why?  No, no, not flaming here at all.  I'm just curious why you would
>use this instead of cheese?  Realizing that cheese is basically a mold, does
>this yeast taste similar to cheese?


	I use it is place of cheese too, for example in spaghetti sauce 
and as a topping for the finished spag, like you would use parmesan.  I 
prefer it to cheese because it is vegetarian and low fat.  Is it as good 
as cheese? No. But life is full of compromises.  It is great on popcorn.

									d.



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:37 EST 1994
Article: 279 of rec.food.veg.cooking
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From: ababil@ACC.HAVERFORD.EDU (Alison Babil)
Subject: request:  other vegan doughnuts
Message-ID: <ababil-140394103917@s212.magill.haverford.edu>
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I actually tried Richard B.'s suggestion for vegan doughnuts several
weeks ago  (using the Joy of Cooking recipe and substituting in vegan
ingredients).  However, the results were less than satisfying.  As some
sort of dessert, they turned out o.k.  However, they certainly
did not compare with Dunkin' Doughnuts.  Are there any more suggestions?
(I used to love Dunkin', before becoming vegan a year and a half ago).
Thanks, 
Alison



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:41 EST 1994
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From: rsaldanh@magnus.acs.ohio-state.edu (Roland J Saldanha)
Subject: Re: What is blackstrap molasses?
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Molasses is the mother liquor remaining when sugar is crystalised.  The 
crystalisation process is repeated a number of times in each cycle the sugar is
further depleted and the mother liquor is left with a slightly different 
character since it is more and more depleted of sugar but has the rest of the 
stuff from the the vegetable source (sugarcane, beet etc).  Blackstrap molasses
is the stuff left at the end of the process where not much sugar is left.  It 
is thus strongly flavored.  At one time (when sugar was extracted from boiling 
vats of iron) it was a good source of iron.  In todays, factory homogenised 
era I am not sure this is still true.



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:44 EST 1994
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From: shlasky@zeus.datasrv.co.il (Hashavshevett LTd.)
Subject: Re: REQUEST: Making your own cheese
Message-ID: <1994Mar15.090127.21181@datasrv.co.il>
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Vijay Sadananda Pai (vijaypai@owlnet.rice.edu) wrote:
: The non-dairy cheese recipes posted on this group
: seemed well thought out, very helpful.


: Thanks,

: Vijay
Hi, I make a cream cheese. Using a yogurt type of cheese and wrapping it 
up in a cheese cloth type of material and letting it hang over the sink 
over night. The higher the fat of the cheese you are hanging the creamer 
the end result. You can add to the cheese before wrapping it up :onion 
salt or garlic powder or chives whatever you like. It's great for spreading!!

Good luck,
Batya Neppe



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:49 EST 1994
Article: 282 of rec.food.veg.cooking
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From: hfh0@gte.com (Hadi Habal)
Subject: REQUEST: Ethiopian/Eritrean Recipes 
Message-ID: <hfh0-150394143443@tchen2.gte.com>
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Hello everyone,

I am a new subscriber to this group and have been enjoying it thoroughly.  

I could use some help.  I am trying to unearth recipes for cuisine (vegan)
from Ethiopia/Eritrea.  Any suggestions?  I recall some incredibly
delicious spinach dishes served with Ethiopian bread.

Thanks in Advance

Hadi

hhabal@gte.com   



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:51 EST 1994
Article: 283 of rec.food.veg.cooking
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From: shroth@zebu.cvm.msu.edu (ROTH, SHARON)
Subject: VEGAN: no cholesterol Passover recipes
Message-ID: <shroth.545.2D846E0B@zebu.cvm.msu.edu>
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Date: Tue, 15 Mar 1994 20:04:02 GMT
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The following recipies are all from the book No Cholesterol Passover Recipes 
published by the Vegetarian Resource Group.

BAKED STUFFED ZUCHINI

2 zucchini, cut lengthwise in half
small onion, chopped finely
4 tb tomato sauce
1/2 tsp parsley
1/4 stp garlic powder
2 tb matzo meal

Xcoop out pulp of zucchini halves.  Heat putp, onion, sauce and spices in a 
pan for 5 minutes.  Add matzo meal to mixture and mix well,  Restuff zucchini 
with mixture.  Place in a baking pan with a little water on bottom.  Bake at 
450 degrees for 30 min. until zucchini shells are soft.


SWEET STUFFED CABBAGE i

1 small cabbage
5 sweet potatoes, baked
3/4 cup raisins
1 cup pineapple, chinks
2 apples, chopped
1 1/2 tsp cinnamon
29 oz tomato sauce
1 cup water
1/2 cup walnuts, chopped (optional)

Steam head of cabbage until leaves are soft.  Mix together cooked sweet 
potatoes, pineapple, apples, raisins and cinnamon.  Stuff leaves with mixture. 
 Lay in deep baking pan.  Mix tomato sauce with water and pour over cabbage so 
leaves remain moist.  Bake at 375 degrees for 30 minutes.

I'll try to post more later
Sharon



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!wupost!gumby!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL Fri Mar 18 20:59:53 EST 1994
Article: 284 of rec.food.veg.cooking
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From: roseman@hal.com (Marc Roseman)
Subject: VEGAN: Spaghetti Sauce Recipe
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Here's an easy and excellent recipe for a tomato 'sauce'.  It containss
no animal products.  It tastes best on home-made noodles.  This recipe
comes from a friend of mine, Greg Pongracz.

Baked Tomatoes:
--------------

4    Ripe Tomatoes (any amount will do really)
1    Bunch Basil, chopped
1/2  Tsp Dried Oregano
3    Cloves of Garlic, chopped
1/2  Cup of Olive Oil

Preheat oven to 350.

Half tomatoes, remove stem, deseed (squeeze them gently, seeds will pop
right out.  Many people do this over a strainer, to save any juice that
comes out.)  Do NOT peel the tomatoes, or they will fall apart during
cooking.

Put the tomatoe halves, cut side up, in a baking dish.  Sprinkle with
chopped garlic, oregano, and chopped basil.  Sprinkle with olive oil,
and bake for 20-30 minutes.

Toss over hot pasta (they will fall into little pieces).

This is a very healthy dish, and quick and easy to make.  I always
make my own noodles, since with a cuisenart (sp) its quick and easy.



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From: kamk@entropy.wpd.sgi.com (Kam's Standalone Account)
Subject: RE: REQUEST: advice on cooking rice
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Hey, wanna do it the really hard way? Here is
Persian-style steamed rice:

	- 3-1/4 cups basmati rice, rinsed
	  three times
	- very large pot -- larger
	   than you might otherwise
	  use -- such as a 4-gallon pot,
	  with a lid
	- 2 large flour tortillas -- large enough
	  to cover the bottom ofthe pot
	- oil
	- lots of water
	- a dish-towel that can be wrapped
	  around the pot lid (and perhaps
	  some safety pins to secure
	  the towel
	- collander for draining rice

Wrap the dish-towel around the pot lid.
It should cover the lid completely. Yes,
completely. Pin it in place.

Put a lot of water in the pot and bring to
a boil. Salt the water if you wish.
While the water is coming to boil,
rinse the rice three times.

When the water is boiling, add rice
and cook for a few minutes -- until
the rice seems about half-done.

Reduce heat to low. Drain the rice in 
the collander. Quickly,
now, get  all scraps of rice out of the pot.
You don't want the rice to cool too much.

Pour a tablespoon or so of oil in the bottom
of the pan and swirl it around so it coats
about an inch or two of the sides of the pot.

Place both tortillas in the bottom of
the pot, one on top of the other. Put the 
drained rice back into the pot. Pile it into
a cone on top of the tortillas. Cover the
pot with the towel-lined lid.

Allow the rice to steam for about 45 minutes.
No peaking!

When done correctly, you will have wonderfully
steamed rice and tadigh (crust).

Alternate tadigh recipes:

	- Yogurt and half-cooked rice,
	  mixed into a goopy paste and spread
	  around the bottom of the oiled pan
	- potato slices
	- just burn the rice (seriously; I don't
	  like it myself, but a couple of my
	  relatives make it that way)

Kam Kashani
kamk@sgi.com
-- 
"The average guy might not be able to name the secretary of state, 
but he can tell you who made the hit that turned Joe Theisman into 
a human Gumby -- an injury so horrible to watch that the TV people 
basically canceled the rest of the season so they could show close-up 
replays of it in slow motion." -- Dave Barry





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From: joelw@netcom.com (Joel Wilf)
Subject: VEGAN: Tofu spinach pie (Re: REQUEST: Any good tofu recipes)
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shswe@sas.upenn.edu (Stanford Hswe) asks:

S>I have a couple of vegetarian friends and would like to make
 >a good tofu dish(es) for them.  Any suggestions?

Tofu is the chameleon of the food world.  It can take on
just about any flavor or texture you want.  It can be the
basis for dips, soups, pies, vege-burgers, and just about
anything else you can imagine.

This recipe is adapted from TOFU COOKERY by Louise Hagler
(The Book Publishing Company, Summertown, TN), a good place
for tofu-lovers to start:

TOFU SPINACH PIE:

Ingredients:
Fresh Spinach -- 10 oz package.
Tofu -- 1 1/2 lbs.
Onions -- 1 1/2 cups, chopped.
Garlic -- 3 or 4 cloves, minced or pressed.
Lemon juice -- 2 T.
Salt -- 1/2 tsp.
Canola oil
9" pie shell

Instructions:
1. Preheat oven to 400 degrees.
2. In large pan over medium flame, cook spinach in canola oil,
until spinach completely wilts (ie. it will shrink and turn a
darker green).
3. In another pan, saute onions and garlic until onion softens.
4. Mix in the cooked spinach, saute for a minute or two more.
5. Crumble in the tofu.
6. Add lemon juice and salt.
7. Pour mixture into pie shell.
8. Bake at 400 degrees about 30 minutes, until pie shell is
golden.

Start off with a salad, then serve the spinach tofu pie with
wild rice and you've got a great veggie meal.
                                                                                                         
-- 
                                             joelw@netcom.com



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From: bonvicin@vscrna.cern.ch
Subject: RE: Wonderful Garlic!
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In article <1994Mar16.112135.1@vscrna.cern.ch>, bonvicin@vscrna.cern.ch writes:
> Brush the whole head with olive oil, put in oven in a small glass pot with 
> a lid. Should cook at medium temperature for 35-40 mins, covered. You 
> 

Following up your own post is a sure sign of senility, however...
my wife saw it and said that it should actually be 60 mins cooking,
maybe more if you want it so soft that you can spread it on the bread.
IMO, it will lose bite, afterbreath and get translucent as soon as it loses 
its crunchiness (then it is still solid enough that you can put the whole 
cloves in the pita with the hummous and the greens).
Tune the recipe to your taste...

G.B.



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From: jagordon@agsm.ucla.edu
Subject: *kosher* cheese
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References: <2lddnb$efe@larry.rice.edu> <2lr9jh$h1t@panix.com>
 <1406@smith.CHI.IL.US>
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In article <1406@smith.CHI.IL.US> smith!leah@uunet.UU.NET (L.A.Z. Smith) writes:
>
>Vijay Sadananda Pai (vijaypai@owlnet.rice.edu) wrote:
>
>>: Can anyone describe a recipe for lacto-vegetarians
>>: like me to make dairy cheese -- I don't buy commercial
>>: cheese because it all uses animal enzymes (like rennet),
>>: but health-food store cheese is SO EXPENSIVE! If anyone
>>: knows a recipe for making dairy cheese at home, please
>>: tell me about it.
>
>Also, you should know that kosher cheeses are made with vegetable enzymes
>rather than rennet (since kashruth forbids the mixing of meat and dairy).
>These may be somewhat cheaper than health food stores, and should be
>available anywhere kosher foods are sold.  Migdal is one brand name.
>Also, look at regular packaged cheeses for a U in a circle, the symbol of
>the Union of Orthodox Rabbis.
>

This keeps coming up, a while back I phone a Temple, spoke to the Rabbi and
asked if kosher cheese contains animal rennet.  He said, " Well, yes, I think 
cheese has to, but it is from kosher cows."  Buyer beware!
Jan




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From: jagordon@agsm.ucla.edu
Subject: RE: REQUEST: Any good tofu recipes
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In article <2k0su6$6iu@netnews.upenn.edu> shswe@sas.upenn.edu (Stanford Hswe) writes:
>
>I have a couple of vegetarian friends and would like to make a good tofu
>dish(es) for them.  Any suggestions?
>


Tofu/Fruit pudding

1 pound soft tofu
2 - 3 cups fresh or frozen berries or peaches or....?
1 cup frozen, concentrated apple juice, do not dilute

put all in a blender or food processor.

Chill and serve

If you use bananas, serve immediately, bananas turn brown quickly



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From: rfelix@netcom.com (Robbie Felix)
Subject: RE: REQUEST: finger food for potluck wedding!
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In article <1994Mar15.212119.29101@cs.sfu.ca> bishko@cs.sfu.ca (Leslie Bishko) writes:
>Hi All,
>I need to bring some finger food to a wedding reception.  Something that is
>easy to eat and can sit out for a few hours at room temp.  Also has to be
>made the day before.

I saw something at a party that my comapny put on that was really
good:

Red potatoes, sorta smallish ( finger food size) cut in half, slightly
scooped out. They were steamed or baked and then with a pastry bag
thing had been filled up with spiced sour cream.

I think you could do this with spiced red lentil puree instead of
sour cream for a vegan treat and it would be virtually fat free.

Another great choice is polenta with any type of sauteed veggies on
top, like red onions, capers, sundried tomatoes, etc and a little
cheese if you like that . You can buy packaged polenta or ready made ,
just slice in slices, grill if you like and dump veggies on top.

have fun, the party is the people!

rf 



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From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen)
Subject: RE: Spaghetti sauce request
Message-ID: <karpen-160394181219@shiva4175.nrl.navy.mil>
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In article <2m6a49INNf96@srvr1.engin.umich.edu>, markstep@engin.umich.edu
(Mark Andrew Stephan) wrote:

> I would appreciate everybody's favorite spaghetti sauce recipes.
> (from scratch)
> since i'm a student, i find that i've been eating a lot of spaghetti
> and would like a different flavor (grin)
> 
> 

An easy alternative to the same old tomato-based stuff is a combination of
garlic and greens (you can add white or red beans to this at the end, if
you want a more substantial dish). The instructions are informal because
it's too easy to bother with measuring.....

Proportions:
For each bunch of greens (my favorite is broccoli raab, but you can also
use spinach or kale or collards), use 2-4 cloves of garlic, hot pepper
flakes to taste, broth or water, and as much GOOD olive oil as you want (if
you're fat-phobic, use a bit of oil for taste and use broth or water for
braising).  I use a Tbs or two of olive oil... 

Procedure:
Wash and roughly chop greens; remove tough part of stems (esp for kale or
collards) & put in compost :^>.  Drain most water off greens, but leave
some clinging. Heat oil with med or med-high heat in a large high-sided pan
(Dutch oven is ideal size) and fry garlic until browning (NOT blackened).
Add pepper flakes, stir several seconds, and add greens. Note that the
greens will shrink alot in volume as they cook, so you might want to add
them a handful at a time while stirring until wilted (instead of all at
once, which is a mess to stir etc). After greens have cooked down a bit (a
few minutes, stirring fairly frequently), add enough broth or water to
braise the greens and make some liquid for the pasta sauce. You can also
add a bit of sherry or dry wine (a Tbs or two) or even balsamic vinegar
(not so much) for taste. Lower heat and continue to cook the greens mix
(uncovered)  until sufficiently done (TASTE THEM, it's the best way to
tell. Honest.)  Add salt, if desired, and serve over hot pasta of your
choice.  

The greens "sauce" can be refrigerated for a week or so, and can also be
eaten alone (sans pasta).



Judy Karpen                        "pushing back the frontiers of
science...."
karpen@nrlfs1.nrl.navy.mil          Code 7675K, NRL, Washington DC
20375-5352



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From: jagordon@agsm.ucla.edu
Subject: RE: Spaghetti sauce request
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In article <2m6a49INNf96@srvr1.engin.umich.edu> markstep@engin.umich.edu (Mark Andrew Stephan) writes:
>I would appreciate everybody's favorite spaghetti sauce recipes.
>(from scratch)
>since i'm a student, i find that i've been eating a lot of spaghetti
>and would like a different flavor (grin)
>

Here are a couple:

Start with a basic marinara, add a couple of cups of *cooked* lentils.
And/or an eggplant, cubed, simmer in sauce till done.  I also like to add
a dash of red kpepper flakes.

One more -
sautee  1/2 pound of sliced mushrooms with a sliced onion,
several cloves garlic, then add a bunch of cleaned spinach (or
a package of frozen), saute toss with cooked pasta.

Jan



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From: markn@ATC.Olivetti.Com (Mark Nass)
Subject: Re: Spaghetti sauce request
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In article <2m6a49INNf96@srvr1.engin.umich.edu>,
markstep@engin.umich.edu (Mark Andrew Stephan) writes:
> I would appreciate everybody's favorite spaghetti sauce recipes.
> (from scratch)
> since i'm a student, i find that i've been eating a lot of spaghetti
> and would like a different flavor (grin)

  I have 2 that I use quite often I don't have the recipes so I will
give them to
you from memory.

1.)

Large can stewed tomatoes(or anykind of tomatoes including fresh)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 teaspoon basil
6 cloves garlic
olive oil

  Sautee minced garlic in olive oil until light golden brown, don't brown or
it will turn bitter. Add tomatoes and seasonings and simmer a few minutes.



2.) 

olive oil
zucchini
black pepper
garlic
basil

   Sautee zucchini in olive oil for about 4 minutes, add minced garlic,
basil and pepper.
sautee an additional minute. Add spaghetti and mix toughether for a
minute or so and serve.




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From: dlb@york.wash.inmet.com (David Barton)
Subject: VLF: fat & sugar free muffin recipe
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kkim@sas.upenn.edu (Karyn Saemi Kim) writes:

   If anyone has a receipe for either a fat & sugar free or just fat
   free muffin receipe I would greatly appreciate it.  

>From memory, extracted from Graham Kerr's cookbook:

  2 cups oat bran (or any bran, really)
  2 cups white flour
  4 teaspoons baking powder
  1 teaspoon baking soda
  1 teaspoon cream of tartar (my own addition)

  1/2 cup egg substitute, egg white, or whatever replacement (Ener G)
  1/2 cup molassas
  1/2 cup condensed skim milk
  1 1/2 cup unsweetened apple sauce
  1 cup frozen raspberries, thawed only slightly

Preheat the oven to 350 degrees Fahrenheit.

Combine the dry ingredients, and whisk together (or sift after
measuring).  Combine wet ingredients, except for raspberries.  Pour
the wet ingredients over the dry ones, and fold gently in for about
fifteen strokes.  Add raspberries, and fold five more times while
keeping the raspberries as whole as possible (avoid crushing).  If
flour still shows, fold until it is all wet and no longer visible, as
little as possible.

Spoon into muffin tins, sprayed *lightly* with cooking spray.  Make
each cup slightly rounded; these will not rise as much as light
muffins made only with flour, and the batter is thick enough that it
should not run over the sides and onto the oven floor.  Bake for 25
minutes at 350 degrees.  Remove from the tins, and let cool for five
minutes before eating on a rack.

I hope you enjoy this recipe.

					Dave Barton
					dlb@wash.inmet.com



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 21:00:25 EST 1994
Article: 295 of rec.food.veg.cooking
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From: hunt@aries.scs.uiuc.edu (William Hunt)
Subject: RE: Carrots, Broccoli, Celery - dip?
Message-ID: <hunt.763877298@aries>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Illinois at Urbana
References: <1994Mar16.014603.9437@netsys.com>
Date: Thu, 17 Mar 1994 14:18:31 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 36

bowdenj@NETSYS.COM (Jim Bowden) writes:

>Hi, I have a question - I've lately been into this already cut
>celery, carrots, and broccoli. The problem is that vegetable dip
>is sooo high in fat (at least the stuff I buy at Meijer) -
>any suggestions on an alternative??

>jim
>(first message to rec.food.veg.cooking).
>bowdenj@netsys.com

First off, I'm not a veggie.  I am just a person that enjoys good food.
I would like to add my comment that most of the recipes I have tried from
this group have been very tasty.

My approach to the dreaded dip problem is this.  By a tub (1pt) of plain 
yogurt.  Also get a package of the low fat Hidden valley ranch ranch salad
dressing (you know, the powdered stuff).  Mix about half a package per pint
of yogurt.  Stir thouroughly and serve.  The floavors blend better if you
let the mix sit in the fridge for about 8 hours though.  Yields a slightly 
tart dip that has about 10 g of fat in the whole tub.  Use the 1.5% fat 
yogurt, higher fat contents tend to cover the seasonings and require more
of them, increasing the salt content.

Don't know if this is allowed on a Lacto diet, but it is good.  As a matter
of fact I just finished some stix.

Later
Bill
*************************************************************************
*  Bill Hunt                        They can take away my books,        *
*  University of Illinois at U-C    They can take away my robes,        *
*  hunt@aries.scs.uiuc.edu          But they better not touch my beer.  *
*         "The game's not over 'til its over."  -- Yogi Berra           *
*************************************************************************



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 21:00:27 EST 1994
Article: 296 of rec.food.veg.cooking
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From: E.O.Barber@bnr.co.uk (Eric Barber)
Subject: RE: What is blackstrap molasses?
Message-ID: <2m921hINNal@bhars12c.bnr.co.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: BNR Europe Ltd, London Road, Harlow, England.
References: <2loiif$hj0@larry.rice.edu> <2m2qqp$3pn@samba.oit.unc.edu>
Distribution: usa
Date: Thu, 17 Mar 1994 14:18:32 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 31

In article <2m2qqp$3pn@samba.oit.unc.edu> Jeff.Soo@lambada.oit.unc.edu (Jeffrey Derrick Soo) writes:
>...  Since sugar refining is not (not always?) vegan,
>then I wouldn't call blackstrap molasses vegan, either.

how does one decide whether [sugar] refining is vegan or not?

thanks, Eric
--
   _    "just a Texan a long way from home"
 _| ~-. Eric Barber, BNR Europe Limited, London Road, Harlow, England CM17 9NA
 \, *_} AT&T/BT/etc. +44 279 403527/429531 x 3527, ESN (NT/BNR) 6 742 3527
   \(   DISCLAIMER:  Working at, not speaking for, BNR  | Eric.Barber@bnr.co.uk


I've posted this question in r.f.v.c. but questions of this nature are best 
addressed in r.f.v.  Ethical vegans avoid all animal products or foods that 
are believed to be obtained using animal products.  The processing of sugar 
comes up quite a bit in r.f.v. and that is best place to address these 
issues that revolve around the ethical side of the vegetarian diet.

The ethical issues are not supposed to be discussed in r.f.v.c., that 
discussion is supposed to occur in r.f.v.  For r.f.v.c. readers who are 
interested in the ethical side of the vegetarian diet, please read r.f.v.

I konw that it will take a while for readers of r.f.v.c. to become familiar 
with how r.f.v.c. is supposed to operate.  The ethical side is an important 
aspect of the vegetarian diet but it is a side that is best covered in 
r.f.v.

Marty B. Co-Mopderator for r.f.v.c.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 21:00:29 EST 1994
Article: 297 of rec.food.veg.cooking
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From: kkim@sas.upenn.edu (Karyn Saemi Kim)
Subject: RE: Cooking Spray - what is this ?
Message-ID: <2m8k3a$nth@netnews.upenn.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Pennsylvania
References: <199403081405.JAA22815@beauty.magnus.acs.ohio-state.edu>
 <2m7dsv$2hb@sol.tis.com>
Date: Thu, 17 Mar 1994 14:18:31 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 7

what is lecithin ??

Lecithin is a lipid called phosphatidylcholine found in both plants and 
animals, it's a major lipid in both plant and animal cellular membranes.
[Marty B. Co-Moderator for r.f.v.c.]




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 21:00:32 EST 1994
Article: 298 of rec.food.veg.cooking
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From: gelinson@csd4.csd.uwm.edu (Robin L Gelinson)
Subject: RE: *kosher* cheese
Message-ID: <2m9nrfINNnon@uwm.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: gelinson@csd4.csd.uwm.edu
Organization: University of Wisconsin - Milwaukee
References: <2m7jnb$s4n@news.mic.ucla.edu>
Date: Thu, 17 Mar 1994 14:20:46 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 26


> This keeps coming up, a while back I phone a Temple, spoke to the Rabbi and
> asked if kosher cheese contains animal rennet.  He said, " Well, yes, I
> think 
> cheese has to, but it is from kosher cows."  Buyer beware!
> Jan

Jan,

  Make sure you are calling an ORTHODOX synagogue.  Anyone other than that
does not follow the prohibition of eating rennet.  I will garantee that 
any cheese with a u inside an O is free of Rennet.  Reform Jews do not
follow the same dietary restrictions, and the Conservative movement
can go either way.

The statement about Kosher Cows is also a laugh--there isn't such a
thing as a kosher cow--any cow that is healthy and any place that 
is inspected regularly by a Rabbi with experience can produce kosher
milk.

Robin
-- 
Robin Gelinson		**		Document Delivery Assistant
Disclaimer: I'm		**		Golda Meir Library
only part time...	**		University of Wisconsin--Milwaukee



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!uknet!EU.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 21:00:34 EST 1994
Article: 299 of rec.food.veg.cooking
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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: RE: Carrots, Broccoli, Celery - dip?
Message-ID: <2ma6gm$adr@fido.asd.sgi.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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References: <1994Mar16.014603.9437@netsys.com>
Date: Fri, 18 Mar 1994 15:22:10 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 24


In article <1994Mar16.014603.9437@netsys.com>, bowdenj@NETSYS.COM writes:
> Hi, I have a question - I've lately been into this already cut
> celery, carrots, and broccoli. The problem is that vegetable dip
> is sooo high in fat (at least the stuff I buy at Meijer) -
> any suggestions on an alternative??
> 
> jim
> (first message to rec.food.veg.cooking).
> bowdenj@netsys.com
> 
> 

use nonfat yogurt instead of sour cream or mayonaise.  Just
plain yogurt with a package of onion soup mix works, or with
ranch dressing mix.

c/

------------------------------------
Chuck Narad -- diver/adventurer/engineer





From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!uknet!EU.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 21:00:37 EST 1994
Article: 300 of rec.food.veg.cooking
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From: barbara@crl.com (Barbara Zimmerman)
Subject: RE: REQUEST: Any good tofu recipes
Message-ID: <2mbec9$76v@crl2.crl.com>
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Date: Fri, 18 Mar 1994 15:22:10 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 27


Stanford Hswe (shswe@sas.upenn.edu) wrote:

: I have a couple of vegetarian friends and would like to make a good tofu
: dish(es) for them.  Any suggestions?

We get an extremely good tofu dish at a nearby restaurant.

Marinade-tamari sauce, garlic and ginger.

Lay the tofu slices in the marinade for about an hour, turning once.

Saute the tofu with assorted veggies and serve over brown basmati rice.

Use a big pan to saute.  You might want to par-cook some of the veggies.  
I use potatoes and eggplant and par-cook those two things.  Cook until 
crisp-tender.

I did not put the amounts of garlic and ginger in because everyone has a 
different idea of how much they would like to use.  

barbara@crl.com
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!uknet!EU.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 21:00:40 EST 1994
Article: 301 of rec.food.veg.cooking
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From: mangi@rintintin.Colorado.EDU (MANGI)
Subject: RE: Spaghetti sauce request
Message-ID: <CMtunr.Lnn@cnsnews.Colorado.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Colorado, Boulder
References: <2m6a49INNf96@srvr1.engin.umich.edu>
Date: Fri, 18 Mar 1994 15:22:16 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 39

In article <2m6a49INNf96@srvr1.engin.umich.edu>,
Mark Andrew Stephan <markstep@engin.umich.edu> wrote:
>I would appreciate everybody's favorite spaghetti sauce recipes.
>(from scratch)
>since i'm a student, i find that i've been eating a lot of spaghetti
>and would like a different flavor (grin)
>
>
The key to a good spaghetti sauce is to let it cook for a good long time, 
like at least half a day. Here is my recepie based on my grandmother's 
from Sicily.

Use big cans of pealed Italian tomatoes (Sclafani is the best).
For each big can, use a regular can of paste.

First - in your big non reactive sauce pot, pour in a generous amount of 
virgin olive oil --> yes it makes a difference!
Sautee a couple of yellow onions, diced small.
While they cook, throw in a bunch of pressed fresh garlic.
Add your tomatoes, with half as much cold water ->fill half the cans with
water to get all the stuff out. The water is important, it cooks the 
tomatoes.
Get to a slow simmer, and add about a 1/3 cup of red italian wine for 
each big can of pealed tomatoes.

Add the seasonings as you go, tasting a little while after each addition.
   Oregano
   Crushed red pepper
   A few bay leaves ->in with the wine
   basil
   salt

Let it simmer slowly for as long as you can.


Rick.





From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!uknet!EU.net!howland.reston.ans.net!wupost!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 21:00:44 EST 1994
Article: 302 of rec.food.veg.cooking
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From: rosy@alumni.caltech.edu (Rosemary Macedo)
Subject: REQUEST:  Veg Thai //no seafood
Message-ID: <2ma55q$jer@gap.cco.caltech.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: California Institute of Technology, Pasadena
Date: Fri, 18 Mar 1994 15:22:11 GMT
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Lines: 9

Does anyone have some vegetarian Thai recipes *without* shrimp or
any other seafood?  I'd appreciate any and all.  After looking
through my 4 Thai cookbooks, all I have come up with are a cucumber
salad and flat noodles with broccoli in gravy.

Thanks in advance.
--Rosy.




From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!uknet!EU.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 21:00:46 EST 1994
Article: 303 of rec.food.veg.cooking
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From: jpnan@prairienet.org (Jean P Nance)
Subject: RE: Our friend: Nutritional Yeast
Message-ID: <2mavf1$41m@vixen.cso.uiuc.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Fri, 18 Mar 1994 15:22:11 GMT
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Yes, much cheese is created by a mold growing in milk which has 
been thickened with acid. Yeast plants are not a mold, but are
in the same very general plant group. Yeasts vary in flavor. Taste
baking yeast, it isn't either moldy or cheesy. Brewers yeast has
a different taste. It is possible to develop yeast strains that 
have various tastes, since a yeast cell divides in a matter of a
few hours, and various mutations occur. Nutritional yeast has been
selected as a strain that has a cheese like flavor. If you ar 
vegan and don't eat cheese, or if you must avoid cheese because of
the fat and cholesterol, nutritional yeast is a great way to get
a cheese-like flavor, while providing good protein, vita mins and
minerals.
-- 



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!uknet!EU.net!howland.reston.ans.net!wupost!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 21:00:49 EST 1994
Article: 304 of rec.food.veg.cooking
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From: mangi@rintintin.Colorado.EDU (MANGI)
Subject: RE: REQUEST: fat & sugar free muffin receipe
Message-ID: <CMtuBF.KyC@cnsnews.Colorado.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Colorado, Boulder
References: <2m4gsr$h1b@netnews.upenn.edu>
Date: Fri, 18 Mar 1994 15:22:12 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 20

In article <2m4gsr$h1b@netnews.upenn.edu>,
Karyn Saemi Kim <kkim@sas.upenn.edu> wrote:
>
>If anyone has a receipe for either a fat & sugar free or just fat free
>muffin receipe I would greatly appreciate it.  There is a muffin place
>which sells such muffins and I love the taste.  I love baking and I would
>like to make some myself but unfortunately I am a receipe person. 
>
>So anyone out there with a such receipe or suggestion, please responed.
>
>Karyn


I am not a baker, just a sautee chef, but my girlfriend makes excellent 
fat free chocolate muffins with Apple Sauce in place of the eggs, they 
are delicious and moist!

Rick




From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!uknet!EU.net!howland.reston.ans.net!wupost!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Fri Mar 18 21:00:51 EST 1994
Article: 305 of rec.food.veg.cooking
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From: barbara@crl.com (Barbara Zimmerman)
Subject: finger food
Message-ID: <2mbe40$6u6@crl2.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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A good finger food.

Make a pizza using marinara sauce and lots of good sauteed veggies.

Onions, olives, squash, spinach, carrots etc. are all good.  If you are 
making this the day before, you could even do them on a grill for extra 
good taste.

Have a fun party.


-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



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From: theikkinen@marvin.ag.uidaho.edu (Tanya Heikkinen)
Subject: RE: RE:  vegan sushi fillings
Message-ID: <theikkinen.237.0@marvin.ag.uidaho.edu>
Keywords: ignore
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: College of Agriculture, University of Idaho
References: <2l8cb1$af4@bronze.lcs.mit.edu> <otruba.111.2D7CFE32@mitre.org>
 <2m6hci$d49@fido.asd.sgi.com>
Date: Fri, 18 Mar 1994 15:22:11 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 10

In article <2m6hci$d49@fido.asd.sgi.com> kamk@entropy.wpd.sgi.com (Kam's Standalone Account) writes:
>
>Lightly steamed carrot is good, as
>is seitan strips. You could presumeably
>steam any vegetable, slice in strips, and
>roll 'em up.

I steam my carrots in vinegar - gives them a little extra flavor.




From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 21:00:56 EST 1994
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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: LACTO: Irish Cabbage Potatoes
Message-ID: <2mcrsq$adr@fido.asd.sgi.com>
Followup-To: rec.food.veg.cooking
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Date: Fri, 18 Mar 1994 19:52:09 GMT
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Archive-Name: lacto/irish-cabbage-potatoes
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:307 rec.food.veg:37404 rec.food.recipes:7925

This was served at a St. Paddy's day party last night.
I have no idea on proportions, so this is a guess.

	Irish Cabbage Potatoes
	----------------------
	8 large potatoes, peeled and cubed
	1/2 head of cabbage
	1 bunch scallions (green onions), chopped
	milk
	butter
	dill (dried, or fresh chopped)
	fresh ground black pepper

Shred the cabbage.  Sautee it with a little butter,
then reduce heat and cover; let it steam.  When it is
almost limp, add the scallions.  (I'd probably add some
garlic and an onion if I made this).

Meanwhile, boil, drain, mash the potatoes, add some
milk and a little butter.  Add the cabbage mixture, and
stir in the dill and pepper.

---------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: mangi@rintintin.Colorado.EDU (MANGI)
Subject: Re: Need vegetarian meat recipes to satisfy carnivore friends
Message-ID: <CMtu2M.KHq@cnsnews.Colorado.EDU>
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References: <MANI.94Mar1163051@Crissy.Stanford.EDU> <2ldfcj$4fu@charm.magnus.acs.ohio-state.edu> <2lojdm$e56@crl.crl.com>
Date: Fri, 18 Mar 1994 16:25:55 GMT
Approved: sridhar@asuvax.eas.asu.edu
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In article <2lojdm$e56@crl.crl.com>, Barbara Zimmerman <barbara@crl.com> wrote:
>
>Todd R Johnson (tjohnson@magnus.acs.ohio-state.edu) wrote:
>
>: We have been eating vegetarian chili made from a boxed mix from
>: Fantastic Foods. We add kidney beans and tomato to round it out. Of
>: all of the vegetarian chili's this one seems closest to meat-based
>: chili. The key ingrediant seems to be textured vegetable protein. I've
>: tried other kinds (such as the Moosewood recipe), but they all taste
>: bland or too grainy.
>
>: My questions are: Where can I buy TVP and what is the fat content? The
>: box mix does not contain nutrition information. In addition, I'd
>: prefer making the chili from scratch.
>
>If you do not have a local health food store, then you can get tvp either 
>plain or flavored from 1-800-8-FLAVOR.  This is the Archer Daniels 
>Midland vegetarian division.  My favorite are the burger mix and the taco 
>mix.  
>
>If you do not want to order immediatley, they will send you a catalogue.  
>Fat content will vary.
>
Here is a great recipe for veggie sloppy joes that will leave your 
carnivore friends begging for more. 

I appologize ahead of time for being the grandson of a great Sicilian 
cook and not using many measuring utensils...use your judgement - the key 
to cooking is knowing how much you should use...

mix TVP with hot water and let soak - use a bit more water than tvp.
get a good not stick (not teflon!) cast iron pan, or a Calphlon <== the best
hot, but not burning. 
Brown TVP after it soaks for a solid 15 minutes. Use a little oil, and try
to get a good golden brown color, this makes the whole difference.
Two cups of tvp will make enough for 4-5 hungry people.

Meanwhile, in another pan cook up a small onion diced with some peppers, 
hot and bell peppers, depending on your taste.
when the TVP is cooked (about 20 minutes) add the veggies.
Mix and add ---
   1/2 Ketchup 1/2 tomato paste
       --you can use some tomato sauce if you prefer - get that good 
high school cafe texture.
   Mix and add seasonings -- here is where you need to use your judgement
   Chili Powder -> the dominate flavor, be sure to use a good amount
   Cayenne pepper
   Garlic Powder
   A bit of sweet paprika
   Oregano
   salt and pepper.

I use a heavy hand, but that's just me. Experiment - you won't miss the meat.

Rick




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 21:01:01 EST 1994
Article: 309 of rec.food.veg.cooking
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From: fnsjc@aurora.alaska.edu
Subject: VEGAN: Lentil Stew
Message-ID: <1994Mar18.090643.1@aurora.alaska.edu>
Followup-To: poster
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Date: Fri, 18 Mar 1994 18:15:54 GMT
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Someone e-mailed me a request for a lentil stew recipe in
response to a post I made about hot potato toppings.  I'm sorry
but I lost your name and e-mail address, so I hope you find this!
What I call lentil stew is the same thing as lentil soup, but
with most of the liquid cooked out so it is quite thick.  Here
are two recipes I like, the first is from the Fiddlehead Cookbook
(the Fiddlehead is a restaurant I worked in when I lived in
Juneau):
 
Italian Lentil Soup
 
(great served with garlic bread and red wine)
 
1 cup dried lentils
2 Tbl. olive oil (optional)
3/4 cup diced onion (1 medium onion)
3/4 cup diced celery (2 large ribs)
1 large clove garlic, minced (I add LOTS more)
6 cups vegetable stock (or water)
1 14-ounce can diced or crushed tomatoes
1 tsp. Dijon mustard
1 tsp. dried oregano
1 tsp. dried basil
salt and ground pepper to taste
a couple of drops of Tabasco sauce
1 cup cooked chick-peas (garbanzo beans) (optional)
 
Soak lentils overnight in 4 cups cold water (I usually skip this
step lentils seem to cook fine and fast without it)
 
Heat olive oil in a large pot then saute onion, celery and garlic
until softened but and aromatic but not browned.
 
Add stock, tomatoes and all seasonings except salt.  Drain
lentils and add to soup.  Bring to a boil then cover pot and
reduce heat to a simmer.  Cook for 1 to 1 1/2 hours until lentils
are soft (cooking time varies with age of lentils).  Add chick-
peas if you like.  Add salt and correct seasonings to taste.
 
It's good with parmesan cheese sprinkled on top as a garnish.
 
 
LENTIL-TOMATO SOUP
 
(this recipe is from the Vegetarian Epicure)
 
3/4 cup dried lentils
4 cups water
1 onion, chopped
4 carrots, chopped
2 stalks celery, chopped
minced garlic
1 cup tomato paste
chopped parsley
 
salt and pepper
thyme
dill weed
tarragon
dry white wine (optional)
 
Put the first 6 ingredients into a pot and simmer for about 3
hours, adding water as needed.  Then add wine, if you wish, and
herbs and spices to taste.  Stir in the cup of tomato paste heat
through and serve.
-- 
        Sandra Chaffin    (fnsjc@aurora.alaska.edu)



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!asu-rfvc-gateway Fri Mar 18 21:01:04 EST 1994
Article: 310 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: ECantu@UH.EDU (Enrico V. Cantu)
Subject: RE: *kosher* cheese
Message-ID: <2mclmj$sv2@menudo.uh.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Houston
References: <2lddnb$efe@larry.rice.edu> <2lr9jh$h1t@panix.com>
 <2m7jnb$s4n@news.mic.ucla.edu>
Date: Fri, 18 Mar 1994 19:19:08 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 21

jagordon@agsm.ucla.edu wrote:

: This keeps coming up, a while back I phone a Temple, spoke to the Rabbi and
: asked if kosher cheese contains animal rennet.  He said, " Well, yes, I think 
: cheese has to, but it is from kosher cows."  Buyer beware!
: Jan

You didn't seem to pay attention to the previous post--kashurt forbids 
the mixing of milk and meat.  Rennet is so far removed from being an 
animal product, that it kosher by almost all standards.  *Lactic acid* on 
the other hand, is the substance nicely squeezed from animal muscle 
tissue that provides, quick, cheap fermentation.  One has to draw the 
line somewhere as to what is and is not an animal product.  Chemists 
don't make plastics from charcoal (raw carbon) and react it until they 
have a milk jug, they start with compunds that are closer to what they 
want.  Citric acid is not synthesized, it's extracted from fruits, as 
lactic acid is extracted from muscle.  Rennet is synthesized.
--
________________________________________________________________________
Enrico Cantu  Internet: ECantu@UH.edu  NeXTMail: enricoc@dna.bchs.uh.edu 



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!asu-rfvc-gateway Fri Mar 18 21:01:07 EST 1994
Article: 311 of rec.food.veg.cooking
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From: cfeight@charlie.usd.edu
Subject: RE: REQUEST: fat & sugar free muffin receipe
Message-ID: <CMvDH5.274@sunfish.usd.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: cfeight@charlie.usd.edu
Organization: The University of South Dakota Computer Science Dept.
References: <2m4gsr$h1b@netnews.upenn.edu>
Date: Fri, 18 Mar 1994 19:19:08 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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In article <2m4gsr$h1b@netnews.upenn.edu>, kkim@sas.upenn.edu (Karyn Saemi Kim) writes:
>
>If anyone has a receipe for either a fat & sugar free or just fat free
>muffin receipe I would greatly appreciate it.  There is a muffin place
>which sells such muffins and I love the taste.  I love baking and I would
>like to make some myself but unfortunately I am a receipe person. 
>
>So anyone out there with a such receipe or suggestion, please responed.
>
>Karyn


Karyn,
I don't have an actual recipe with me, but I have had pretty good luck
with just substituting applesauce for the oil and sugar in a number of
recipes (in a hurry, I've even used a muffin mix but added applesauce
instead of oil).  

=====
Cheryl Feight
Vermillion, SD
cfeight@charlie.usd.edu
=======



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!asu-rfvc-gateway Fri Mar 18 21:01:09 EST 1994
Article: 312 of rec.food.veg.cooking
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From: mvturner@char.vnet.net (Mike Turner)
Subject: RE: Pressure cooker
Message-ID: <2mco82$8sa@char.vnet.net>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Vnet Internet Access, Inc. - Charlotte, NC. (704) 374-0779
References: <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>
 <2lkevq$sdj@news.iesd.auc.dk>
Date: Fri, 18 Mar 1994 19:19:07 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 12


I also use a pressure cooker for beans.  But I find it equally helpful 
for quick cooking of potatoes.

-- 
**************************************************************************
Mike Turner              |             Internet: mvturner@vnet.net
Graphic Smarts           |               Compuserve: 71344,3076
Raleigh, NC, USA         |      Voice: 919-233-9000    Fax: 919-233-9009
**************************************************************************




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!asu-rfvc-gateway Fri Mar 18 21:01:11 EST 1994
Article: 313 of rec.food.veg.cooking
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From: cfeight@charlie.usd.edu
Subject: RE: Spaghetti sauce request
Message-ID: <CMvDnv.29t@sunfish.usd.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: cfeight@charlie.usd.edu
Organization: The University of South Dakota Computer Science Dept.
References: <2m6a49INNf96@srvr1.engin.umich.edu>
Date: Fri, 18 Mar 1994 19:19:16 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 31

In article <2m6a49INNf96@srvr1.engin.umich.edu>, markstep@engin.umich.edu (Mark Andrew Stephan) writes:
>I would appreciate everybody's favorite spaghetti sauce recipes.
>(from scratch)
>since i'm a student, i find that i've been eating a lot of spaghetti
>and would like a different flavor (grin)
>
>
>-- 
>Flesh is just meat...for the beast  * Mark Stephan
>  -NightBreed			    * markstep@engin.umich.edu
>you called us, we came 		    * Computer Engineering
>  -Hellraiser                       * The University of Michigan Solar Car Team
>

Mark,

My favorite summer time pasta:
take a couple of nice ripe tomatoes (that have never been in
a refrigerator...best of all is if they are right out of a garden)
and dice them fine.  Add some fresh basil chopped fine (if all 
you can find is dried it will work but it just isn't the same) and
drizzle a little olive oil on top.  Let this sit while you boil 
your pasta and drain the water off it, then just stir the tomato
mixture into the pasta and put some grated parmezan on top.
There is enough heat in the pasta to warm the sauce and it is
yummy and simple.  enjoy,

Cheryl Feight
Vermillion, SD
cfeight@charlie.usd.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!gatech!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!asu-rfvc-gateway Fri Mar 18 21:01:13 EST 1994
Article: 314 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: dianeo@genmagic.genmagic.com (Diane L. Olsen)
Subject: RE: Looking for cookbook
Message-ID: <dianeo-180394112953@diane_olsen.genmagic.com>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: General Magic, Inc.
References: <2m61l9$134@apple.com>
Distribution: usa
Date: Fri, 18 Mar 1994 19:48:45 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 27

In article <2m61l9$134@apple.com>, joyce@apple.com (Joyce Wermont) wrote:
> 
> The concept of the book is gourmet vegan recipes. The cuisine
> is traditional European-based American food, with a lot of rich
> creamy sauces, mostly using tofu as a base. The author is
> originally from Japan, and uses a lot of Japanese ingredients
> in the recipes. I do at least remember her first name: Myoko.
> She runs a wholesale natural foods business in the San Francisco
> Bay Area, supplying local health food stores.

The book is _The Now and Zen Epicure_. I don't remember the author's last
name, but I am positive about the title. I haven't had a chance to try any
of the recipes in the book yet, but it has some truly
amazing-but-doable-looking recipes, including a gluten *Thanksgiving
turkey,* complete with stuffing. The photo of the fake turkey alone is
worth the price of the book. :-)

--Diane

P.S. -- For Silicon Valley readers: I bought my copy at Kepler's in Menlo
Park and have also seen the book at Whole Foods in Palo Alto.

Diane L. Olsen      This message printed on 100% recycled electrons
Word Witch            
General Magic, Inc.             
dianeo@genmagic.com



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Fri Mar 18 21:01:14 EST 1994
Article: 315 of rec.food.veg.cooking
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From: James.Putnam@eng.sun.com (James Putnam)
Subject: VEGAN: Roasted Pepper Soup
Message-ID: <2mdar0$8np@engnews2.Eng.Sun.COM>
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    Roasted Pepper Soup
    -------------------

    I've done this several times. Some people like it over pasta (a bit thin 
    for my tastes, but de gustibus non dispudandum, etc). Makes soup for four, 
    with a nominal amount left over. It does seem to age well, in that it is 
    subjectively better after an eight hour stint in the refrigerator than 
    right out of the pot. I have only tried this with the sweetish Bell variety
    of pepper, there are other varieties that might be more interesting.

    A warning here: the process requires a blender, and unless you are 
    extremely careful and neat, you'll end up looking like somebody bled 
    copiously all over your kitchen, lending a sort of manic, operating-room-
    gone-amok air to the proceedings.

    Ingredients:

	Three large red Bell peppers, intact

	24 oz. can of stewed tomato
	12 oz. can of tomato sauce
	 8 oz. can of tomato paste

	Several roma tomatos

	    If you like something with a little more spice, buy the sauce
	    and/or paste with added stuff. They typically are labeled "Italian 
	    Style", and have basil, oregano, etc. Alternatively, you can add 
	    your own spices.

	1 cup of double-strength vegetable broth

	    Actually, this is the toughest part. I tried several different
	    ways of getting vegetable broth, and finally ended up with Knorr's 
	    broth cubes.

	sherry, optional, not much.

    Process:

    Roast the peppers. This involves broiling the living daylights out of them 
    on a wire rack in a roasting pan.

    Roast them until they turn black. If you haven't done this before, it is 
    a skill well worth learning. Turn them every once in a while, until the 
    skin blisters and blackens. Blacken them pretty much all over, and put 
    them in a plastic bag to cool. If you don't blacken them well, it'll be 
    tough to take the skin off afterward. Don't burn or char them.

    While you are doing the roasting, mix the tomato products and the 
    vegetable broth in a large pot and simmer. Cut up the roma tomatoes into 
    manageable chunks and put them in with the rest. Cook until tender, and
    turn off the heat.

    When the peppers are cool enough to handle, take the skin off (it'll peel 
    off in patches), and remove the stems and seeds (down to stems and seeds, 
    again) and any tissue that looks unappetizing. Don't feel like you have to 
    make them pristine, you'll just be grinding them into mush, which is the 
    next step.

    (If you stop here with the peppers, you can slice them, drizzle a little 
    olive oil on them, add salt and pepper to taste, and serve them as a side 
    dish. Some people find the texture revolting^H^H^H^H^H^H^H^H^Hinteresting.)

    When the tomato stock is still warm, but cool enough to handle, divide
    it into blender volume portions, and process each through the blender 
    with the remains of a pepper. You could use a food processor, but it would
    take longer, unless you've got a large capacity machine. 

    Process the pepper and tomato stock until it reaches a reasonable texture,
    which for my blender is somewhere between ten and fifteen seconds on the
    "puree" setting. You'd like your soup to have a little texture, but still
    be relatively homogeneous. A firm hand on the blender lid is a Good Thing.

    Return the pepper-tomato mixture to the pot, carefully measuring in a tot
    of sherry, to taste. I do this by adding about an ounce of dry sherry. Me
    aged grandmums does this by upending the bottle and shouting "yeeeee-haw",
    and returning the bottle to its original, upright position at the voicing
    of the terminal syllable. Grandmums is a bit of a character. Heat for a 
    short time, to drive off the worst of the sherry volatiles, and 
    refrigerate overnight.

    Reheat gently, sprinkle with optional parmesan cheese or sour cream, and 
    serve.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar 21 21:28:17 EST 1994
Article: 316 of rec.food.veg.cooking
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From: ababil@ACC.HAVERFORD.EDU (Alison Babil)
Subject: REQUEST: lowfat vegan brownies
Message-ID: <ababil-180394194502@s214.magill.haverford.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Haverford College
Date: Sat, 19 Mar 1994 06:16:34 GMT
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I've been experimenting with brownie recipes for some time, trying to make
lowfat vegan brownies, either carob or chocolate.  So far, I have not 
succeeded in getting either one to come out well.  Does anyone have any
tried and true recipes?  If they are wheat-free that would be great,
although
I can modify it if not.  Thanks,
																									Alison



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!math.ohio-state.edu!cyber2.cyberstore.ca!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL Mon Mar 21 21:28:18 EST 1994
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From: arielle@taronga.com (Stephanie da Silva)
Subject: Potato Soup 
Message-ID: <9403190701.AA20155@taronga.taronga.com>
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Xref: bigblue.oit.unc.edu rec.food.cooking:71297 rec.food.veg.cooking:317


Decided it's about time to do something about my garden and get it ready
for my spring garden.  Hadn't done much to it all winter cause I was sick
so much (the climate in Houston is so mild, I can keep a garden all winter).

It's pretty overrun with weeds so I deweeded about a third of it.  Pulled
up the lettuce, as it had all bolted.  Still have carrots, kale and
green onions.  My soil is so bad that I'm still figuring out what will
grow in it while I'm trying to improve it.  I like the kale because it
not only did it grow well, but I can also just clip the leaves without 
uprooting the plant and it'll grow more.  So I harvested the kale and 
pulled up about half the green onions.

Was planning on making some potato-mushroom soup with my bounty from
the garden, but it ended up being a bit more.  Here's what I tossed
in the pot:

About five potatoes, a turnip and a rutabaga.  I then called a friend
of mine and talked to him for 2 hours while the soup merrily boiled
away but fortunately didn't burn.  Got kind of mushy so I chopped
a red bell pepper, a poblano and some garlic and cooked it in a
separate pot.  In the potato pot, I added a package of Portobella
mushrooms chopped, a package of button mushrooms chopped and the green
onions, sliced.  When the peppers were tender, I tossed them in,
cooking water and all.  Meanwhile I was soaking some shiitakes and
sliced those and added them with the soaking water.  Put in about
1/2 teaspoon each of thyme, marjoram and rosemary.  Not bad, very
mushroom-y.  It's not finished, I still have to add the kale.

-- 
Stephanie da Silva			          PO Box 720711
arielle@taronga.com                               Houston, TX  77272
Moderator, rec.food.recipes                       713 568 0381



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!math.ohio-state.edu!cyber2.cyberstore.ca!nntp.cs.ubc.ca!utcsri!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:20 EST 1994
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From: mmedson@crl.com (Michael Edson)
Subject: Vegetarian mailing lists?
Message-ID: <2meub8$a14@crl.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CRL Dialup Internet Access
Date: Sun, 20 Mar 1994 00:11:55 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 8


I've got a friend who only as email access to the internet.  Does anyone 
know of any mailing lists (bitnet or otherwise) that are somewhat like 
this group?
-- 
Michael Edson
mmedson@crl.com



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:21 EST 1994
Article: 319 of rec.food.veg.cooking
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From: sferguso@midway.uchicago.edu (Stacy Ferguson)
Subject: REQUEST: Recipes using celery root
Message-ID: <1994Mar19.030800.13228@midway.uchicago.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Organization: University of Chicago -- Academic Information Technologies
Distribution: na
Date: Sun, 20 Mar 1994 00:11:55 GMT
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I've eaten several dishes with celery root as a main ingredient and have
loved them all. Does anyone have any recipes with the root as a big part
of a casserole or any other tasty side dish?

Stacy




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar 21 21:28:24 EST 1994
Article: 320 of rec.food.veg.cooking
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From: Ben Gordon <bengo1@DELPHI.COM>
Subject: LACTO: pesto pasta
Message-ID: <pO5P49Q.bengo1@delphi.com>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Delphi (info@delphi.com email, 800-695-4005 voice)
References: <2l91jq$99s@inxs.concert.net>
X-To: Jim  Ray -- Personal Account <ray@rock.concert.net>
Date: Sun, 20 Mar 1994 03:00:11 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: lacto/pesto-pasta-2
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:320 rec.food.veg:37441 rec.food.recipes:7952

Here is the first pesto recipe I learned (In 1982).  It was from an Italia
Italian neighbor.  This is a "winter" pesto, using dried basil only.
It's still one of my favorites -- hope you like it!
In a food processor, combine:
1 10 oz pkg frozen spinach (thawed and drained well)
1/2 cup walnuts
6 cloves garlic
2 Tbs dried basil
1 tsp salt
generous amount black pepper
2/3 cup Parmesan cheese
1 cup fresh flat-leaf (Italian) parsley, medium-
Puree until a thick paste forms.  With the machine running, add 1 cup
olive oil slowly in a stream.
 
This recipe makes enough sauce for 2 pounds of pasta.  I usually serve
it with cold rotelle or other spiral pasta.  Can be frozen.
I can be reached here or at SCP_Lehma@Sals.edu
(if you have any questions).
				Lisa Lehman Gordon



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:26 EST 1994
Article: 321 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: barnaby@world.std.com (Richard L Barnaby)
Subject: RE: Q: buckwheat
Message-ID: <CMz29A.DtD@world.std.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The World Public Access UNIX, Brookline, MA
References: <peyton.bland-070394100839@no-name-kresge.med.umich.edu>
Date: Sun, 20 Mar 1994 21:55:50 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 45

peyton.bland@med.umich.edu (Peyton Bland) writes:

>I bought some buckwheat (roasted groats) some time ago and made a pilaf.  I
>was put-off by buckwheat's distinctive aftertaste. (I won't try to describe
>it because I think you know what I mean if you have ever had any!)  Any
>ideas on recipes that play-down this aftertaste?  I was pleasantly
>surprised by the crunchy texture of the roasted groats and can imagine
>eating them "as is" as a kind of munchie if it weren't for this funny
>taste.

Peyton,
Buckwheat groats are *Delicious*.  The aftertaste you mention is
part of the characteristic taste of buckwheat, and by itself is
sort of an acquired taste, however most people are put off from
acquiring the taste because of improper cooking technique.  
First, buy unroasted groats.  Then you wont have a common problem of
over-roasting.  Because groats are so contracted (yang) they require a
lot of water to attain a light fluffy characteristic.  Here's some tips:
Measure 4 parts water to one part unroasted groats.
Boil the water in a pressure cooker with the top off.
In a heavy skillet on medium-high heat, roast the groats, without
oil, water or anything else (dry roast) until they turn slightly brown
and exude a nutty aroma (about 5-10 minutes).  KEEP STIRRING with a flat
bladed wooden spoon to be sure the groats dont burn (one source of bad
buckwheat!).
When you have superheated the groats and the water is boiling vigorously, 
quickly pour the hot groats into the boiling water.  *BE CAREFUL*
The water will sort of foam up, splatter, and in a word, explode.
You *Want* this to happen.  If the water is not biling, if the groats 
are not hot, this reaction will not occur.  This process is sort of like
making popcorn, a dense shell is "popped" and a hard kernal is trans-
formed into something very light and fluffy.  The difference between
this sort of buckwheat and how most turns out, is like night and day.
Don't be too afraid of the "splash" but do be cautious not to burn yourself
The foam dies down pretty quickly.  
Put the top on the pressure cooker, and bring up to pressure.  Cook at 
pressure about 5 minutes, then leave the top on, and shut off the heat
allowing it to cook an additional 20 minutes while it gradually reduces
the pressure on its own.  Open, it should be slightly wet.  Stir gently to 
mix.  The water will continue to be absorbed almost visibly.  If too
wet, strain in a strainer for 30 seconds then return to serving bowl.
Serve over flat noodles (fettucinni etc) with cashew gravy.
This Kasha Varnishka with Cashew gravy is a weekly special in our house.
Good Luck.



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:28 EST 1994
Article: 322 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: ned@halcyon.halcyon.com (Ned Schumann)
Subject: RE: Vegetarian mailing lists?
Message-ID: <2mg8fi$bq2@nwfocus.wa.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Northwest Nexus Inc.
References: <2meub8$a14@crl.crl.com>
Date: Sun, 20 Mar 1994 21:55:50 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 15

Michael Edson (mmedson@crl.com) wrote:

: I've got a friend who only as email access to the internet.  Does anyone 
: know of any mailing lists (bitnet or otherwise) that are somewhat like 
: this group?

How about trying EAT-L or EAT-LF (LF=low fat) They aren't vegatarian 
mailing lists, but it's surprising how many veggie recipes are included 
especially on the low fat list. They are both really nice friendly 
groups, got turned on to them thru GARDENS which is my all-time 
favourite list!  Addresses: listproc.@apollo.it.luc.edu  Subscribe EAT-LF 
your name  and listserv@VTVM1.CC.VT.EDU  Subscribe EAT-L your name.

Hope this helps, Kate Schumann  kate@pt.olympus.net



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:32 EST 1994
Article: 323 of rec.food.veg.cooking
Newsgroups: sci.med.nutrition,rec.food.veg,rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: entropy@world.std.com (Lawrence Foard)
Subject: RE: Wonderful Garlic!
Message-ID: <CMxJKx.7E8@world.std.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The World Public Access UNIX, Brookline, MA
References: <CMMCBy.8zt@freenet.carleton.ca>
 <HAYDENS.94Mar15111434@bullwinkle.atc.ll.mit.edu>
 <1994Mar16.112135.1@vscrna.cern.ch>
Date: Sun, 20 Mar 1994 21:55:56 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 18
Xref: bigblue.oit.unc.edu sci.med.nutrition:8869 rec.food.veg:37460 rec.food.veg.cooking:323

In article <1994Mar16.112135.1@vscrna.cern.ch>,
 <bonvicin@vscrna.cern.ch> wrote:
>> 
>> It doesn't matter all that much, I can't imagine life without garlic.
>> 
>
>After several trials I got the recipe for roasted garlic just right.

It sounds edible atleast :) But do the active ingredients survive?
I thought the "good stuff" was the same stuff that makes your mouth
feel like you gargled with hydrofloric acid if you bite into a raw
piece of garlic.
-- 
------ Call the skeptic hotline 1-900-555-5555 talk to your own personal . 
\    / skeptic 24 hours/day.     Just say no to victimless crimes.      . .
 \  / High quality Linux application development available.            . . .
  \/ The true theory of everything will run on a finite turing machine. . . .



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:33 EST 1994
Article: 324 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: debbritt@brownvm.brown.edu (Deborah Britt)
Subject: RE: mold revisited
Message-ID: <debbritt-200394121003@poncho-slip4.cis.brown.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Brown Univ.
References: <2m0i9b$opp@nntp2.Stanford.EDU>
 <Arrizabalaga-150394092802@18.157.0.86>
Date: Sun, 20 Mar 1994 21:55:56 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 25

In article <Arrizabalaga-150394092802@18.157.0.86>, Arrizabalaga@wi.mit.edu
(Gustavo Arrizabalaga) wrote:

> In article <2m0i9b$opp@nntp2.Stanford.EDU>, kiesch@leland.Stanford.EDU
> (John Henry Kieschnick) wrote:
> 
> > I now regret not having read recent threads on mold.
> > 
> > Here is my problem: I left my kimchee to sour for four days.
> > On the fourth day, a few small mold flowers appeared. I
> > scraped them off and bottled and refrigerated the kimchee.
> > 
> > My questions are:
> > 
> > 1) Did a little mold ever hurt anyone?
> > 2) Will the mold stop growing now that the kimchee is bottled
> > and in the frig?
> > 3) Does the fact that mold appeared mean that I did something
> > wrong when making the kimchee?
> > 
> > 
> I don't know anything about kimchee, but I'm a microbiologist so I do know a little about mold.  Some molds do produce toxins that can be harmful, and these may be excreted into the food around the mold colonies.  When I trim mold off of a piece of cheese, I make sure to remove a generous layer of cheese around and under the mold colony.  I would recommend you do the same with your kimchee.
> 
>                    



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:35 EST 1994
Article: 325 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: barbara@crl.com (Barbara Zimmerman)
Subject: RE: Our friend: Nutritional Yeast
Message-ID: <2mglmo$mmn@crl2.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CRL Dialup Internet Access	(415) 705-6060  [login: guest]
References: <HAYDENS.94Mar8164226@wayback.atc.ll.mit.edu>
 <2m2b08$8r9@uudell.us.dell.com>
Date: Sun, 20 Mar 1994 21:55:56 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 45


Allen Warren (awarren@buckeye.us.dell.com) wrote:
: In article <2lolbl$h3p@crl.crl.com>, barbara@crl.com (Barbara Zimmerman) writes:
:  
: |> Nutritional yeast is a mild cheesy tasting substance that is sometimes a 
: |> very good source of vit. B12.
: |> 
: |> When you buy it, be sure it is fortified with the B 12.

: Besides the B-12 added to fortify, what is good about the yeast?  I can get
: B-12 in other ways (like in my homebrew beer!), but am really curious as to
: what other nutritional reasons besides using nutritional yeast.

: |> I put it over lots of things where I would normally use some cheese.

: Again, why?  No, no, not flaming here at all.  I'm just curious why you would
: use this instead of cheese?  Realizing that cheese is basically a mold, does
: this yeast taste similar to cheese?

: allen
Dear Allen,

Many of us do not use dairy.  My reasons are many.  If you are interested,
try to get a hold of a copy of "Don't Drink Your Milk" by Frank Oski, MD 
Head of Pediatric Medicine at Johns Hopkins U School of Medicine.  He and 
Dr. Paige also of Johns Hopkins have some current information in the new 
edition of the Pediatric Forum.  I will quote one or two lines for you, 
"Finally, it is incorrect to suggest that cow's milk protein is the 
cheapest source of high-quality protein in parts of the underdeveloped 
world.  In most places, cow's milk is not even available, and where it is 
available, legumes and grains are far more economical sources of 
satisfactory protein.  The cow is an inefficient producer of 
nutritients.  It is estimated that for every dollar of feed provided to a 
cow, man gets back 9 cents worth of nourishment.  It is also important 
to realize that cattle are linked with the erosion of topsoil and the 
agricultural runoff that damages streams, and worse yet, bovine 
flatulence generates a significant amount of methane, the second most 
important contributor to the greenhouse effect."

barbara@crl.com
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:36 EST 1994
Article: 326 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: sridhar@asuvax.eas.asu.edu (Sridhar Venkataraman)
Subject: RE: Vegetarian mailing lists?
Message-ID: <sridhar.20Mar94.115638@eas.asu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Arizona State University, Tempe AZ
References: <2meub8$a14@crl.crl.com>
Date: Sun, 20 Mar 1994 21:55:57 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 127

mmedson@crl.com (Michael Edson) writes:

| I've got a friend who only as email access to the internet.  Does anyone 
| know of any mailing lists (bitnet or otherwise) that are somewhat like 
| this group?


* Mailing lists

   EAT-L 

      This is a foodlore/recipe exchange list. This can be subscribed to 
      by mailing to: listserv@vtvm1.cc.vt.edu
      send a message that says: sub EAT-L <your_real_name>

   EAT-LF -- Eat Low Fat Mailing List

      EAT-LF is for discussion of low fat/very low fat diets and is
      not restricted to vegetarian foods.

      To join send email to:	listproc@appollo.it.luc.edu
      With the message:		subscribe eat-lf <your name>

   FATFREE -- Fat Free Vegetarian Mailing List

      FATFREE is a high-volume mailing list for discussion of vlf
      *vegetarianism*.  To join send email to the address:
                fatfree-REQUEST@hustle.rahul.net
      with one of the following subjects:
                ADD            to join the regular list
                ADD DIGEST     to join the digest list
      The digest is a one-a-day compilation of all the messages on the
      list from the previous day.  There is no difference in content
      between the regular and digest list.  Most folks prefer the
      digest.

   BA-FATFREE  -- SF Bay Area List

      This is an off-shoot of the FATFREE list.  It is intended for
      folks who live in or near the Bay Area to discuss local issues
      and arrange get-togethers/potlucks.  To subscribe, send the
      message "subscribe" to "ba-fatfree-request@hustle.rahul.net".      

   CHICAGO AREA FATFREE LIST

      This is local FATFREE list for those who live in or near the
      Chicago Area.  For more information write to:

	lee@bio-3.bsd.uchicago.edu
		or
	ekatman@midway.uchicago.edu

   VEGGIE LIST 

      Any aspect of vegetarianism, vegetarian life style, or indeed anything 
      relevant to vegetarians.  
        To join, please send mail to veggie-request@maths.bath.ac.uk.

   VEGAN-L LIST

      This list is for discussion of vegetarianism.  Includes ethical
      aspects of vegetarianism.
      To join, please send mail to listserv@templevm.bitnet with the
      following in the message (no subject line required):

        subscribe vegan-l <Full name>

* Fatfree list recipes by mail

------- CUT HERE --------

% Mail archive-server@halcyon.com     <Leave the subject blank>

<The following should be in the Message body>

REPLY your-address@your-machine    <- If you need to supply one..
FTP OPEN ftp.halcyon.com           <- Anonymous ftp 
CWD /pub/recipes/tofu              <- Change directory to tofu
DIR                                <- List the files in the directory tofu
CWD /pub/recipes/general           <- Change directory to general
GET applesauce                     <- Get the file applesauce
QUIT                               <- Quit anonymous ftp session
END                                <- To avoid mailserver handling signatures


Here is the directory listing for /pub/recipes:
drwxr-xr-x  2 root     235          2048 Mar 10 08:10 breads
drwxr-xr-x  2 root     235          1024 Mar 10 08:15 breakfast
drwxr-xr-x  2 root     235          3072 Mar 10 08:14 condiments
drwxr-xr-x  2 root     235          3072 Mar 13 08:09 desserts
drwxr-xr-x  2 root     235           512 Mar 10 08:15 dips
drwxr-xr-x  2 root     235         10752 Mar 13 08:09 general
drwxr-xr-x  2 root     235          1024 Mar 10 08:14 indian
drwxr-xr-x  2 root     235          1536 Mar 10 08:10 salads
drwxr-xr-x  2 root     235          1024 Mar 13 08:09 sauces
drwxr-xr-x  2 root     235          3072 Mar 13 08:09 soups
drwxr-xr-x  2 root     235           512 Feb 20 08:06 tofu

Thus you can say 

CWD /pub/recipes/salads
CWD /pub/recipes/soups

etc...

For an exhaustive list of commands, send "HELP" in the message to
archive-server@halcyon.com.  If the requested file or directory listing 
is beyond a specific limit (no idea what it is) the mail server queues up 
the article and sends it at a later time based on server load. All 
requests are sent out in the (compressed and) UUENCODEd format by 
default. If you can handle btoa, use:

ENCODING btoa

I don't think you can request files to be sent in ascii.

------- END HERE --------


Acknowledgements:
alt.food.fat-free FAQ.
rec.food.recipes weekly informational postings.

Sridhar.
-- 
Sridhar Venkataraman   ASU, Tempe, Arizona USA   sridhar@asuvax.eas.asu.edu



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:37 EST 1994
Article: 327 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: barnaby@world.std.com (Richard L Barnaby)
Subject: RE: request: other vegan doughnuts
Message-ID: <CMz6Iy.5z7@world.std.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The World Public Access UNIX, Brookline, MA
References: <ababil-140394103917@s212.magill.haverford.edu>
Date: Sun, 20 Mar 1994 21:55:56 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 18

ababil@ACC.HAVERFORD.EDU (Alison Babil) writes:

>I actually tried Richard B.'s suggestion for vegan doughnuts several
>weeks ago  (using the Joy of Cooking recipe and substituting in vegan
>ingredients).  However, the results were less than satisfying.  As some
>sort of dessert, they turned out o.k.  However, they certainly
>did not compare with Dunkin' Doughnuts.  Are there any more suggestions?
>(I used to love Dunkin', before becoming vegan a year and a half ago).
>Thanks, 
>Alison

The Joy of cooking is for cake donut primarily.  There are recipies for
yeasted donuts that I didn't try.  Is that the difference you are
seeking?  Cake vs yeasted? If so, maybe try the yeasted recipie and
let me know how it is. 
Barnaby@world.std.com




From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:38 EST 1994
Article: 328 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: bonvicin@vscrna.cern.ch
Subject: RE: Vegetarian mailing lists?
Message-ID: <1994Mar20.121341.1@vscrna.cern.ch>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CERN European Lab for Particle Physics
References: <2meub8$a14@crl.crl.com>
Date: Sun, 20 Mar 1994 21:56:04 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 17

In article <2meub8$a14@crl.crl.com>, mmedson@crl.com (Michael Edson) writes:
> 
> I've got a friend who only as email access to the internet.  Does anyone 
> know of any mailing lists (bitnet or otherwise) that are somewhat like 
> this group?
> -- 
> Michael Edson
> mmedson@crl.com
> 

If you like it health-oriented, Michelle Dick (Artemis@netcom.com, I think,
but look for her posts to cross check her address) has a big one.
If you like it ethic-oriented, Michael Traub (find his email in rec.food.veg)
has another one.

G.B.



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:39 EST 1994
Article: 329 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: barbara@crl.com (Barbara Zimmerman)
Subject: RE: Cooking Spray - what is this ?
Message-ID: <2mgl2h$m8s@crl2.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CRL Dialup Internet Access	(415) 705-6060  [login: guest]
References: <199403081405.JAA22815@beauty.magnus.acs.ohio-state.edu>
 <2m7dsv$2hb@sol.tis.com>
Date: Sun, 20 Mar 1994 21:56:07 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 25


Tom Swiss (tms@tis.com) wrote:
: barbara@crl.com (Barbara Zimmerman) writes:
: >
: >You can make your own cooking spray.  Take a spray bottle and put in 
: >about 1 cup of gin and a couple of tablespoons of lecithin.
: >When the spray hits the hot pan, the gin will dissolve and the lecithin 
: >will coat the pan.

:      Gin might tend to leave its own taste in the pan. Soemthing with less
: of its own taste - like vodka or pure grain alcohol - might be a better
: choice (unless, of course, you like the taste of gin in whatever you're
: cooking).

The gin dissolves which is the whole point.  I have never tasted it 
afterwards.  I use it because it is cheap and does not have any taste left.

Try it.

barbara@crl.com
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:41 EST 1994
Article: 330 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: marksol@netcom.com (Ken McCarthy)
Subject: veg cookbook nominated for major prize
Message-ID: <marksolCMz9n5.FsH@netcom.com>
Summary: "A Taste of Heaven and Earth" nominated for Julia Child award
Keywords: vegetarian cookbook award Julia Child
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: NETCOM On-line Communication Services (408 241-9760 guest)
Date: Sun, 20 Mar 1994 21:56:07 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 18

"A Taste of Heaven and Earth", a vegetarian cookbook written by
Bettina Vitell, was one of three books nominated in the health and diet
catagory of the 1993 Julia Child Cookbook Awards.

Ballots for the awards are available at bookstore nationwide.

If you haven't seen "A Taste of Heaven and Earth" yet, you might
want to check it out at your local bookstore. It's filled with
delicious, easy to prepare vegetarian recipes and was written by a
former vegetarian restaurant owner who used to cook for John Lennon
and Yoko Ono.

Supporting this book could send a message to the mainstream food
industry (which the Julia Child Award represents) that vegetarian
food can be as delicious and imaginative as it is healthy and
good for you.




From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:43 EST 1994
Article: 331 of rec.food.veg.cooking
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From: vivek@owlnet.rice.edu (Vivek Sadananda Pai)
Subject: REQUEST: Bok-choy recipes
Message-ID: <2mi57g$6jc@larry.rice.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Rice University
Date: Sun, 20 Mar 1994 21:56:11 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 11

I'm looking for some Indian-like or Chinese-like recipes
(sorry, couldn't think of better phrasing) for bok choy
or baby bok choy. Anybody have anything interesting? I'd
prefer stuff where bok choy is the main ingredient, but 
I'd also be interesting for new uses of bok choy in other
dishes.

Thanks,
Vivek




From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:45 EST 1994
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From: barbara@crl.com (Barbara Zimmerman)
Subject: RE: egg substitutes
Message-ID: <2mglr2$mnm@crl2.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CRL Dialup Internet Access	(415) 705-6060  [login: guest]
References: <1994Mar14.142652.6302@yvax.byu.edu>
Date: Sun, 20 Mar 1994 21:56:10 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 25


massagliaj@yvax.byu.edu wrote:
: Hi.
: I am not yet a total vegetarian but I do enjoy many vegetarian dishes.
: I also have many vegetarian friends.
: I was wondering if you could tell me some good substitutes for eggs that I
: could use.  I didn't realize how often I used eggs until I met my girlfriend
: who is allergic to them.  Could you please E-mail me and tell me some good egg
: substitutes for recipies?  Thanks a million.

: John Massaglia
: Massagliaj@Yvax.byu.edu

Dear John,

You can purchase Ener-G egg replacer at the HFS.

Works great.

barbara@crl.com
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Mon Mar 21 21:28:47 EST 1994
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From: barbara@crl.com (Barbara Zimmerman)
Subject: RE: Vegetarian mailing lists?
Message-ID: <2mgko7$m0f@crl2.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CRL Dialup Internet Access	(415) 705-6060  [login: guest]
References: <2meub8$a14@crl.crl.com>
Date: Sun, 20 Mar 1994 21:56:13 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 29


Michael Edson (mmedson@crl.com) wrote:
: I've got a friend who only as email access to the internet.  Does anyone 
: know of any mailing lists (bitnet or otherwise) that are somewhat like 
: this group?
: -- 
: Michael Edson
: mmedson@crl.com

Hello Michael,

There are several groups. The one I would recommend to start with would 
be fatfree.  The way to get on the group is as follows:

E mail to:  fatfree-request@hustle.rahul.net

For the subject:  subscribe

Be sure to observe the word 'request' since if you don't put it on, the 
message goes to 1300 angry members.

Good luck.

barbara@crl.com
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar 21 21:28:49 EST 1994
Article: 334 of rec.food.veg.cooking
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From: nuke@netcom.com (Bill Newcomb)
Subject: Re: Cooking Spray - what is this ?
Message-ID: <nukeCMxqEB.BJ7@netcom.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: NETCOM On-line Communication Services (408 241-9760 guest)
References: <199403081405.JAA22815@beauty.magnus.acs.ohio-state.edu> <emilybCMInuM.EnF@netcom.com> <2m0p4n$aii@crl.crl.com>
Date: Sun, 20 Mar 1994 23:17:13 GMT
Approved: marty
Lines: 15

barbara@crl.com (Barbara Zimmerman) writes

->My directions are fairly general.  No matter what I would have said to 
->use, it would have been the wrong substance.  Just use plain alcohol.  
->Whatever.  Point is, the alcohol dissolves and the lecithin coats.

The alcohol doesn't dissolve; it evaporates. 

Otherwise this is essentialy workable. Many of the commercial sprays
have a bit of oil in them as well as lecithin. 

--
Bill Newcomb       I ask you what to say/ with our eyes and our antennae
nuke@netcom.com                                 -The hon. rev. Fred Lane



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar 21 21:28:51 EST 1994
Article: 335 of rec.food.veg.cooking
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From: barbara@crl.com (Barbara Zimmerman)
Subject: Re: Soya milk
Message-ID: <2mgju8$le7@crl2.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CRL Dialup Internet Access	(415) 705-6060  [login: guest]
References: <CM3CsH.4to@brunel.ac.uk> <2m7d9m$7p8@unicorn.ccc.nottingham.ac.uk>
Date: Sun, 20 Mar 1994 23:18:29 GMT
Approved: marty
Lines: 29


Beng Tang (plyjbyt@unicorn.ccc.nottingham.ac.uk) wrote:
: In article <2lojgl$e91@crl.crl.com> barbara@crl.com (Barbara Zimmerman) 
: writes:
: >gt92cbj@brunel.ac.uk (Christopher B Jeyes) writes:
: >Can someone tell me which brand of soya milk tastes most like cows' 
: >milk? I'd really like to go vegan, but I can't stand all the types of 
: >soya milk I've ever tried.

: Try "SO GOOD" soya milk produced by Sanitarium health foods (in Australia). 
: I don't know if you can get it where you are though.

: -b

I do not have a clue how my name got on this message about So Good Soya Milk.

Anyone have a clue?  Please E mail me at barbara@crl.com.

I would never have responded that way since I think cow's milk tastes 
terrible.   I love the soy but I usually recommend Health Valley No Fat 
Soo Moo.  Regular soy milk has too much fat.  I drink only the vanilla 
flavor.

the real Barbara Zimmerman
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar 21 21:28:53 EST 1994
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From: barbara@crl.com (Barbara Zimmerman)
Subject: Re: Non-fried potato chips
Message-ID: <2mgl5c$ma5@crl2.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CRL Dialup Internet Access	(415) 705-6060  [login: guest]
References: <2lq53o$b1f@lns599.lns.cornell.edu> <CMnvFy.JoA@srgenprp.sr.hp.com>
Date: Sun, 20 Mar 1994 23:19:11 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 16


Jacquie Parr (jparr@sr.hp.com) wrote:

: You all must be eating different non-fat potato chips than what I have eaten
: because the ones that I have eaten taste like card board.

: Jacquie

I think you must be cooking them too long.  Mine are delicious.

barbara@crl.com
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar 21 21:28:56 EST 1994
Article: 337 of rec.food.veg.cooking
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From: barnaby@world.std.com (Richard L Barnaby)
Subject: Re: problems with lentils
Message-ID: <CMz6B9.58q@world.std.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The World Public Access UNIX, Brookline, MA
References: <heather.763411006@antioch.acns.nwu.edu>  <2m1sfe$i7u@disuns2.epfl.ch> <BEVER.94Mar15160919@csd630a.erim.org>
Date: Sun, 20 Mar 1994 23:20:19 GMT
Approved: marty
Lines: 10

The trick to tasty lentils is to wash them thoroughly!  I *always*
wash lentils 5 (five) times!
The first time just softens the dirt on the outside of the lentil, drain well
The next times, agitate to scrub dirt more.
If you do this 5 times you will get delicious lentils.
Most lentils made without washing taste like dirt (sort of)
The real reason is "It really is dirt" (until washed)
PS same applys to rice IMHO.
barnaby@world.std.com



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar 21 21:28:58 EST 1994
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From: freeman-elisabeth@CS.YALE.EDU (Elisabeth Freeman)
Subject: Wanted: recommendation for pasta maker
Message-ID: <2mhmecINNa2g@RA.DEPT.CS.YALE.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Distribution: usa
Date: Sun, 20 Mar 1994 23:22:32 GMT
Approved: marty
Lines: 12
Xref: bigblue.oit.unc.edu rec.food.veg.cooking:338 rec.food.cooking:71353

I would like to buy a pasta maker in the near future.  I have seen a couple
in catalogues, but I have no idea which brand is best, and I have never
used one.  If anyone has had good experience with this, could you please
mail me recommendations?  I would like to get a pasta maker that does the
kneading and mixing, and can also mix dough for pretzels and bagels.
*Please* send email - I will summarize to the net if there is interest.

Thanks,

Elisabeth Freeman
freeman-elisabeth@cs.yale.edu



From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar 21 21:29:01 EST 1994
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Path: bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: bonvicin@vscrna.cern.ch
Subject: VEGAN: Quinotto
Message-ID: <1994Mar20.160651.1@vscrna.cern.ch>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CERN European Lab for Particle Physics
Date: Sun, 20 Mar 1994 23:27:03 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 52
Xref: bigblue.oit.unc.edu rec.food.veg.cooking:339 rec.food.cooking:71354 rec.food.veg:37463

I like less and less to fix meat-like dishes when people come to my place
(usually some braised or teryiaki tofu), I would rather serve them something
close to what I usually eat. Unfortunately most people see whole grains as
bird feed.

Well, it turns out that, after several tries, we have found a classic italian
dish, risotto, to be better or much better with whole grains. That is better
than the original. Both of us being from Northern italy, we feel like we are
qualified to judge. We also found - believe it or not - that the veg superfood,
nutritional yeast, is sublime on risotto and variations thereof.

The reason why whole grains are better is that they take the cooking,
take the flavor, but stay neatly separated and crunchy. Risotto should
be made with poorest quality rice, which is poor in starch and does not 
make glue over the 40 mins. cooking.

The best for flavor are quinoa and brown rice, however the least time
consuming are quinoa and millet. Hence the name quinotto. If you have
some time at your hands, brownotto is really my favorite (brown rice).
If you really have a long lonng time, try kamotto (kamut). Recipe follows.

1 cup/person of grains
2.5 cups/person vegetable stock
some oil or margarine at your discretion
1 onion
1 tbsp./person nutritional yeast
1 glass of wine (optional)
veg. of choice (list follows)
parsley (optional)
salt-pepper as needed

Wash grains. Optional: toast grains in a skillet until they start popping
or browning. This gives a rich, nutty flavor to the dish. Toast after washing.

Mince onion. Put oil in heavy pot, saute' onion until golden. Add veg. of
choice. Use low heat throughout.

Veg. of choice: the best is traditionally mushrooms, however, asparagus
tips, artichoke hearts, radicchio are fine choices. If you use asparagus,
save half the tips for the last 3 mins, for the rest will melt away.
Mushroom should be cut in 0.4X0.4X0.8 inches pieces. Same for the others.

Saute' veg till limp. Add grains, and keep turning, till all juices, oil
have been absorbed. Start a pot nearby with the stock. Add a glass of wine
if desired. Keep turning till absorbed. When liquid is low, add a ladle of
by-now hot stock. Keep turning for 20 mins (quinoa), 30 mins (millet),
50 mins (brown rice), until cooked. The two important things are: always
add hot stock, and only add it when all of the previous stuff has been
absorbed. You will have to stir often or it will stick to the bottom.
Sprinkle with nutritional yeast and minced parsley (optional), 
mix, serve hot.



From bigblue.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Mar 21 21:29:02 EST 1994
Article: 340 of rec.food.veg.cooking
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From: swarshauer@macalstr.edu (Susan L. Warshauer)
Subject: LACTO: Flan
Message-ID: <1994Mar20.130631.1@mac.cc.macalstr.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Content-Transfer-Encoding: 7BIT
Organization: Macalester College
Date: Sun, 20 Mar 1994 23:27:58 GMT
Approved: sridhar@asuvax.eas.asu.edu
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:340 rec.food.recipes:7953 rec.food.veg:37464

HI.  I just had a dinner party last night and this went over really well.  You
can make it almost fat-free (although it has lots of milk and sugar) and it's 
super easy.

Flan
Heat the oven to 400 degrees with a baking pan 1/2 filled with water.

Put around 3/4 to 1 cup of sugar in the bottom of a Pyrex or other type of
glass bread pan.  Heat the sugar carefully while consistantly stirring. When it
becomes a liquid but has not turned brown take off the burner. 

In another bowl mix one can of evaporated or condensed milk (you can use the
lite milk if you wish) with one can of regular milk (substitute skim if you
want) and one half a cup of sugar.  Then add three eggs (five egg whites or egg
substitutes) and your choice of spices.  I prefeer vanilla but you could use
anything.  Mix well.

Pour the milk mixture in the bread pan with the sugar.  DO NOT MIX!

Put the bread pan in the pan of water.  

Let cook until the top turns golden brown.  Cool completely and cut around the
edge of the pan.  Carefully turn the flan over on a plate and enjoy.  
People are usually pretty impressed even though it's easy.
Review of ingredients
3 eggs or 5 egg whiter
1 can condensed or evaporated milk (can be lite)
1 can regular or skim milk
1-2 cups sugar
Vanilla or other spices

Enjoy :-)
Susan



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!europa.eng.gtefsd.com!library.ucla.edu!news.mic.ucla.edu!unixg.ubc.ca!nntp.cs.ubc.ca!utcsri!utgpu!asu-rfvc-gateway Mon Mar 21 21:29:06 EST 1994
Article: 341 of rec.food.veg.cooking
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From: barbara@crl.com (Barbara Zimmerman)
Subject: RE: REQUEST: Bok-choy recipes
Message-ID: <2mj234$2lt@crl2.crl.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CRL Dialup Internet Access	(415) 705-6060  [login: guest]
References: <2mi57g$6jc@larry.rice.edu>
Date: Mon, 21 Mar 1994 03:44:30 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 22


Vivek Sadananda Pai (vivek@owlnet.rice.edu) wrote:
: I'm looking for some Indian-like or Chinese-like recipes
: (sorry, couldn't think of better phrasing) for bok choy
: or baby bok choy. Anybody have anything interesting? I'd
: prefer stuff where bok choy is the main ingredient, but 
: I'd also be interesting for new uses of bok choy in other
: dishes.

: Thanks,
: Vivek

We made some baby bok choy using a little soy sauce, water and honey.

I cooked some potatoes separately and added the potato slices to the baby 
bok choy.  It was good enough to take to a veggie potluck.  Everyone like 
the disk.
-- 
Barbara Zimmerman                    Cotati in Northern California
   Worry is not preparation         Veggies, not violence
        How you do anything is how you do everything



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!math.ohio-state.edu!cyber2.cyberstore.ca!nntp.cs.ubc.ca!utcsri!utgpu!asu-rfvc-gateway Mon Mar 21 21:29:08 EST 1994
Article: 342 of rec.food.veg.cooking
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From: hume@gphs.vuw.ac.nz (Tim Hume)
Subject: RE: Pressure cooker
Message-ID: <2mj8e4$1b9@st-james.comp.vuw.ac.nz>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Institute of Geophysics, Victoria University of Wellington, NZ
References: <0097AEBF.C43B49EC@SkyBlu.CCIT.Arizona.EDU>
 <2lkevq$sdj@news.iesd.auc.dk> <2mco82$8sa@char.vnet.net>
Date: Mon, 21 Mar 1994 14:12:31 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 6

I use a pressure cooker for things that take a long cooking time such as beans.
A simple rule I use is pressure cooking takes 1/3 the time of conventional
cooking.

Tim Hume



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!math.ohio-state.edu!cyber2.cyberstore.ca!nntp.cs.ubc.ca!utcsri!utgpu!asu-rfvc-gateway Mon Mar 21 21:29:10 EST 1994
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From: ray@rock.concert.net (Jim  Ray -- Personal Account)
Subject: RE: Wonderful Garlic!
Message-ID: <2mips7$ere@inxs.concert.net>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CONCERT-Connect Public Dial UNIX
References: <CMMCBy.8zt@freenet.carleton.ca>
 <HAYDENS.94Mar15111434@bullwinkle.atc.ll.mit.edu>
 <1994Mar16.112135.1@vscrna.cern.ch> <CMxJKx.7E8@world.std.com>
Date: Mon, 21 Mar 1994 20:25:38 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 15
Xref: bigblue.oit.unc.edu sci.med.nutrition:8882 rec.food.veg:37484 rec.food.veg.cooking:343

>>> It doesn't matter all that much, I can't imagine life without garlic.

I had tasted a pasta dish that had at least two dozen cloves of garlic
and was wonderful.  Is there a recipe out and about for garlic pasta?

This particular dish did not have the hydrofluoric acid mouthwash
afterburn.  How de do dat?

Jim Ray                              ...send down your carpenter
Tel:        919-981-7433                from the City of Light
Fax:        919-981-0066                There's a lot of broken things
Internet:   ray@mercury.interpath.net   in this old world tonight...
                                           Rev. Benard Fitzgerald
#include <std.disclaimers>



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!math.ohio-state.edu!cyber2.cyberstore.ca!nntp.cs.ubc.ca!utcsri!utgpu!asu-rfvc-gateway Mon Mar 21 21:29:11 EST 1994
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From: gorissen@nici.kun.nl (Marielle Gorissen)
Subject: veg. restaurant Paris
Message-ID: <gorissen-210394153443@psych20.psych.kun.nl>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: NICI
Date: Mon, 21 Mar 1994 20:25:29 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 5

Does anyone know a good, cheap vegetarian restaurant in Paris?

Marielle Gorissen
e-mail Gorissen@nici.kun.nl



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!howland.reston.ans.net!math.ohio-state.edu!cyber2.cyberstore.ca!nntp.cs.ubc.ca!utcsri!utgpu!asu-rfvc-gateway Mon Mar 21 21:29:13 EST 1994
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From: livanmerkest@msuvx2.memphis.edu
Subject: Re: Cooking Spray - what is this ?
Message-ID: <1994Mar21.152510.15651@msuvx2.memst.edu>
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Date: Mon, 21 Mar 1994 21:44:39 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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Sorry if this has been asked already, but....

Why would using a homemade spray made of gin and lecithan be better than
buying some commercial spray?

I don't use it all that often, but I find the commercial brand pretty
easy to use rather than mixing up yet another thing.  ( My refrigerator
is full of bottles of things that are made by me)

Thanks,
--Lea Talley

livanmerkest@msuvx1.memst.edu 



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Article: 346 of rec.food.veg.cooking
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From: livanmerkest@msuvx2.memphis.edu
Subject: What do you do with Vegetable pulp?
Message-ID: <1994Mar21.153659.15652@msuvx2.memst.edu>
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Hi,

This weekend my husband and I returned some of the millions of towels
that we received as wedding gifts.  The store wouldn't give any cash
back so we had to make a purchase.

Some Braun Juicers were on sale for $40.00 so we bought one.

We don't know a dang thing about juicing but are eager to try some low
fat recipies,  but more than anything what I really would like to know
is:
What do you do with the pulp?  I hate to waste anything and know that there is
nutritional value that needs to be utilized.
I have a bunch of carrot pulp in my refridgerator right now waiting for a
recipie.

thanks,

--Lea Talley
livanmerkest@msuvx1.memst.edu



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Article: 347 of rec.food.veg.cooking
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From: jagordon@agsm.ucla.edu
Subject: VLF: Spicy Stir Fry Green Beans (vegan)
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This is for those who think fatfree veggie food is dull:

Spicy Stir Fry Green Beans

1 pound fresh green beans, cleaned and cut into bitsized pieces
1/2 pound bean sprouts
2 onions, sliced
5 - 8 cloves garlic, minced
1 tablespoon fresh chopped ginger root
3 tablespoons miso paste
1 tablespoon chili paste
1 tablespoon veggie chicken flavor broth mix
red wine


in a nonstick skillet, add 1/3 cup red wine and the sliced onions.
saute till wine has evaporated and onions well cooked and begin 
to carmelize.  Remove onions from pan.

Add 1 cup water and broth mix to skillet, stir to release
the good stuff left on pan from ionions and wine,
add green beans, garlig and ginger, cover and steam till green beans
begin to cook, add sprouts on top, cover and steam a few more minutes.
Add in onions and toss well, cover to steam together and mingle flavors.
Ad jalapenos to taste, I use the sliced for nacho kind.

In a small bowl, put about a cup of hot water and the miso, stir to
mix, add to veggies

I like the sauce thickened, so I mix a tsablespoon cornstarct with a
1/2 cup cold water, stir into the veggies and sauce til desired thickness
is reached. 
Serve on rice
Jan



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Article: 348 of rec.food.veg.cooking
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From: jnsmc@acad1.alaska.edu (Scott Clark)
Subject: RE: REQUEST: fat & sugar free muffin receipe
Message-ID: <jnsmc-210394082521@scott-clark.uascc.alaska.edu>
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References: <2m4gsr$h1b@netnews.upenn.edu> <CMtuBF.KyC@cnsnews.Colorado.EDU>
Date: Mon, 21 Mar 1994 23:54:43 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 22

In article <2m4gsr$h1b@netnews.upenn.edu>,
Karyn Saemi Kim <kkim@sas.upenn.edu> wrote:
>
>If anyone has a receipe for either a fat & sugar free or just fat free
>muffin receipe I would greatly appreciate it.  There is a muffin place
>which sells such muffins and I love the taste.  I love baking and I would
>like to make some myself but unfortunately I am a receipe person. 
>
>So anyone out there with a such receipe or suggestion, please responed.
>
>Karyn
> 

I don't have it handy at the moment, but there is a recipe in _Laurel's
Kitchen_, "Lynne's Muffins" that is fat free, mostly oatmeal, and very
good.  It calls for a scant 2 TBS. of sugar, but you could leave that
out without hurting the flavor much.   I prefer sweeter muffins and have
bumped up the amount of brown sugar to 1/4 cup and added a handful of 
raisins as well.   I also replace the egg in the recipe with flax seeds.

Scott



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From: jagordon@agsm.ucla.edu
Subject: RE: What do you do with Vegetable pulp?
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In article <1994Mar21.153659.15652@msuvx2.memst.edu> livanmerkest@msuvx2.memphis.edu writes:
>Hi,
>

>What do you do with the pulp?  I hate to waste anything and know that there is
>nutritional value that needs to be utilized.
>I have a bunch of carrot pulp in my refridgerator right now waiting for a
>recipe.
>
Well, most of the flavor and nutrients are gone, the pulp left is mostly fiber.
You could add it to muffins or a quick bread or something like that or 
toss it in the compost heap.
Jan



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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: Re: REQUEST:  Veg Thai //no seafood
Message-ID: <2mqggg$4vd@fido.asd.sgi.com>
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Date: Thu, 24 Mar 1994 17:28:37 GMT
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I posted a veggie thai feast on r.f.v. last year; unfortunately
since I moved jobs I haven't got my old archive on line (yet).
I'll try to do that soon, but in the interim you might check the
archives, or perhaps someone else can repost for us.

cheers,
chuck/

---------------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: tom@cyber.net (Tom Rubinstein)
Subject: Vegetarian main dish suggestions for Pesach?
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Can anybody suggest a vegetarian main dish (lacto/ovo is ok) for Pesach.
We are non-observant, so hamets is not an issue.

Thanks,

Tom



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From: kalin@netcom.com (andy kalinowitsch)
Subject: REQUEST:  vegan corn muffins?
Message-ID: <kalinCn5o1M.DMn@netcom.com>
Keywords: big spongy moist sweet
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i have just cooked up a batch of the worst corn muffins in the
history of creation.  i should have known something was awry
when the finished batter wound up looking like tuna salad.
my cat wolfed down a piece of the finished product and then
promptly wolfed it back up again.

does anybody out there have a recipe for good vegan corn muffins?
my ideal corn muffin is:  moist, airy, sweet, and *bursting* out
of its muffin tin.

thanks in advance,

andy



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From: ivi@athena.mit.edu (Marivi Bermejo Acuna)
Subject: Advice on Potatoes
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I am really retarded at peeling potatoes...  What would happen if I just 
left the skin on for most of the dishes...  Would it alter the flavor that 
much?  Is it just bad practice to do so?

Are there any dishes out there specifically for unpeeled potatoes?

Ivi



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From: theikkinen@marvin.ag.uidaho.edu (Tanya Heikkinen)
Subject: VLF: Vegan Stuffed Squash
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I made this up last night and it was very tasty!  I purposefully made it
vegan and fatfree to test my unsuspecting SO, and he loved it.

Stuffed Squash
--------------
(serves 4)

1 large spaghetti squash
1 cup dried tomatoes (I use the dry ones, not packed in oil)
1/2 cup dried shiitake mushrooms (or porcini)
3 garlic cloves
1 cup bread crumbs (or whole stale bread)
1 cup fresh button mushrooms, chopped
1 Jerusalem artichoke, peeled and chopped
2 tsp basil
1 tsp oregano
1 tsp rosemary, crushed
1 dash balsamic vinegar (or red wine vinegar)
about 1/2 cup water

Preheat the oven to 350 F.  Halve the squash and scoop out the insides.
Place cut-side down in a baking pan and bake for about 20 minutes, or until
it begins to get soft.

Soak the dried tomatoes and mushrooms separately in hot water.

Throw the garlic into a food processor while the machine is running.  Process
until the garlic is completely chopped.  Throw in the stale bread and process
until you have large crumbs.  Empty into a medium mixing bowl.  

Add the fresh mushrooms, artichoke and herbs to the bowl.  When the dried
tomatoes and mushrooms have softened, chop and add to the bowl.

Turn the squash halves over and fill.  Add water to the filling to keep the
squash from getting too dry.

Bake another 10 minutes.  Serve hot.


Notes:

1)  I served the squash as halves.  You may also scoop the squash out and
    serve it like pasta in a large bowl, mixed with the filling.

2)  The filling would also be good if it were lightly sauteed in the 
    balsamic vinegar and water before adding it to the squash.

3)  Any mild-flavored squash would be just as good, such as zucchini.  I also
    have a fondness for adding pumpkin puree to my spaghetti sauce, which
		leads me to believe that even the very flavorful winter squashs may make
		good containers for this filling.

Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tanya Heikkinen
theikkinen@marvin.ag.uidaho.edu



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From: atri@crazies.eecs.umich.edu (Atri Indiresan)
Subject: COLLECTION: (VEGAN) Thai recipes
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>>>>> Regarding REQUEST:  Veg Thai //no seafood; rosy@alumni.caltech.edu (Rosemary Macedo) adds:

    Rosemary> Does anyone have some vegetarian Thai recipes *without*
    Rosemary> shrimp or any other seafood?  I'd appreciate any and
    Rosemary> all.  After looking through my 4 Thai cookbooks, all I
    Rosemary> have come up with are a cucumber salad and flat noodles
    Rosemary> with broccoli in gravy.

>From my personal archives - all credit to the original authors. One
recipe includes an egg (which can be omitted), else they seem to be
vegan.

Atri

-----

From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Subject: Good Thai Recipies! (Vegan)
Date: 20 Jul 92 17:41:45 GMT
Organization: Reed College, Portland, OR

I recently decided to play with Thai food.  (after finally discovering
a good source for ingredients) I thought that you'll would enjoy
these.  The instructions are fairly sparse but if you have any
questions feel free to write me.  Most of the ingredients are fairly
easyto find.  But if you can get the "real thing" it is much nicer.



Fried Rice with Basil  (from Thai Vegetarian Cooking)
 
2 Tbsp oil
1 clove garlic (minced)
3 small red or green chilies (minced)
1 cup button mushrooms (halved)
1 small onion (minced)
2 cups cooked rice
1 small bundle long beans (2oz) (1/2 inch pieces) (green beans can substitute)
1 small sweet red or green pepper
1/2 tsp sugar
3 Tbsp light soy sauce
15 sweet basil leaves
 
Stir fry items in order of list.  
 
 
Pad Thai (from Thai Vegetarian Cooking)
 
3 Tbsp oil
1 clove garlic (minced)
1/2 cup tofu (cubed)
1 egg
4oz Sen Lek noodles (flat rice noodles)
1 Tbsp perserved turnip
2 scallions (minced)
2 Tbsp roast peanuts (chopped)
3 oz (mung) bean sprouts
1/2 tsp chili powder
1 tsp sugar
2 Tbsp light soy sauce
1 Tbsp lemon juice
 
Stir fry items in order of list, but save 1/2 peanuts and beansprouts
for the table.
 
Drunkards Noodles (Thai Veg again)
 
2 Tbsp oil
1 clove garlic (minced)
2 small red or green chilies
4 oz Sen Yai noodles (broad flat rice noodles)
1 small onion (diced)
1 medium tomatoe (diced)
4 kaffir lime leaves
6 sweet basil leaves
1 tsp dark soy sauce
2 Tbsp light soy sauce
1/2 tsp sugar
1 small sweet red or green pepper (diced)
 
Stir fry items in order of list.
 
 
Vegetable Somosas
 
1 tsp garlic (chopped)
1 tsp coriander root (chopped)
1 tsp whole black peppercorns
2 Tbsp oil
1 sweet potato (diced)
1 large onion (diced)
2 carrots (diced)
2/3 cup corn
1/2 tsp salt
1 tsp curry powder
1 Tbsp light soy sauce
1 tsp sugar
 
4 large spring roll sheets (cut into three long strips)
1 Tbsp cornstarch/cornflour
water to make paste
 
oil for deep frying
 
Crush garlic, coriander root, and pepper in a mortar to form a paste.
Add the oil, then the paste.  Stir fry the rest of the ingredients in
order of list.  Then place a small amount on the top of one of the
sheets.  Fold it in a triangle like you would to make one of those
paper footballs.  Pardon my ascii graphics.
 
|----|              |\
|(  )| <- filling   | \
|(  )|              |  \
|    |              |----| |---/|
|    |              |    | |  / | and you are left with
|    |              |    | | /  |
|    |              |    | |/   |
|    |              |    | |    |               /|
|    |              |    | |    |              / |
|    |              |    | |    |             /  |
|    |              |    | |    |            /---|
|----|              |----| |----|
 

I will send more shortly!

Zeke
-- 
                           zeke@reed.edu 
"NeXT has made it possible for Tiny Tim to over-extend himself and buy
a Ferrari for the price of a Hundai and now Tiny Tim is pissed because
the gas station attendant won't sell him gas for 3 cents a gallon."

From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Subject: Re: Good Thai Recipies! (Vegan)
Date: 20 Jul 92 18:11:16 GMT
Organization: Reed College, Portland, OR

Here is the second installment of Thai recipies!


Sample menu [for four] (it says but I think far more)

Spicy mixed vegetable salad
Vegetable somosas (see previous post)
Rice
Hot and sour soup mushroom soup
Chiang mai curry
Fried eggplant with chili and basil leaf in yellow bean sauce
Fried potato with ginger and mushroom sauce


Spicy Mixed Vegetable Salad

1 oz chinese cabbage (one large leaf)
2 baby sweet corn (chopped into circles)
1 young carrot (chopped into matchsticks)
1/3 cup button mushrooms (finely sliced)
1/3 cup black fungus mushrooms [cloud ears] (finely chopped)
1 stalk celery [stem and leaf] (finely chopped)
1 clove garlic (finely chopped)
4 small red or green chilies (finely chopped)
2 Tbsp light soy sauce
2 Tbsp lemon juice
1 tsp sugar
1 tsp sesame seeds

Garnish: 1 medium tomato, 10 mint leaves

Bring large pan of water to a boil.  Briefly plunge first five
ingredients into water.  Drain and place them in a bowl.  Add other
ingredients and then garnish with tomatoes and mint leaves.


Hot and Sour Soup

3 cups vegetable stock
1 tsp Nam Prik Pow sauce
1 inch lemon grass (chopped into rings)
3 kaffir lime leaves (torn in three)
2 Tbsp light soy sauce
1 tsp sugar
2 Tbsp lemon juice
2/3 cup oyster mushrooms
2-3 fresh small chilies

Garnish: coriander leaves

Boil stock, stir in Nam Prik Pow.  Then add remaining ingredients and
simmer.  Garnish soup with coriaaining ingredients and
simmer.  Garnish soup with coriander leaves.

Basic Thai Vegetable Stock

5 cups water
1 medium onion
2 carrots
2 stalks celery
3-4 coriander roots
1 tsp peppercorns

Boil, then simmer until soft.

Nam Prik Pow

2 large green chilies
4 small chilies
2 cloves garlic
2 small shallots
1 medium tomato
1 round eggplant
2 Tbsp lemon juice
1/2 tsp salt
1 tsp sugar

Wrap first six ingredients in foil and broil until soft.  Then place
in mortar and pound into a liquid paste.  Add the remaining
ingredients and mix well.


Chiang Mai Curry

2 Tbsp oil 
1 Tbsp red curry paste
1 cup pre-fried bean curd (chopped into 1 inch strips)
1/2 tsp turmeric powder
4 Tbsp coconut milk
1 cup chinese mushrooms [shitake]
1 Tbsp lemon juice
1 Tbsp light soy sauce
1 tsp sugar
1/2 tsp salt
1 inch ginger (matchsticks)
1 head pickled garlic (cut to make flowers?)

Garnish: 1 tomato segmented

Stirfry until done.


Fried Aubergine with chili and basil in yellow bean sauce

2 Tbsp oil
1 tsp garlic (chopped)
3 small chilies (chopped finely)
1 large purple eggplant (1 inch cubes)
4 Tbsp vegetable stock
1/2 sweet pepper
1 tsp yellow bean sauce
1 Tbsp light soy sauce
1 tsp sugar
20 red basil leaves

heat oil and fry garlic and chilies.  Add eggplant and stock and
simmer until eggplant is soft.  Add the remaining ingredients.


Fried Potato with ginger and mushroom sauce

2-3 potatoes (cut into rounds)
oil for deepfrying [1/2 inch]
1 tsp cornstarch/flour
2 Tbsp water
2 Tbsp oil
1 tsp garlic (chopped)
1/2 sweet pepper (cut into strips)
2 scallions (1 inch sections)
4 Tbsp light soy sauce
1 tsp sugar
1/2 tsp ground white pepper

Garnish:coriander

Deep fry potatoes until golden brown.  Mix the flour and water.  Fry
the garlic and add the rest in turn.  Finally thicken with the
cornstarch/water mixture.  Pour over the potatoes and garnish with
coriander.


Have fun with these!
-- 
                           zeke@reed.edu 
"NeXT has made it possible for Tiny Tim to over-extend himself and buy
a Ferrari for the price of a Hundai and now Tiny Tim is pissed because
the gas station attendant won't sell him gas for 3 cents a gallon."

Newsgroups: rec.food.veg
From: traub@btcs.bt.co.uk (Michael Traub)
Subject: RECIPE (VEGAN) Thai Fry
Message-ID: <1993Dec15.094615.28708@btcs.bt.co.uk>
Organization: Syntegra, Brighton, UK
Date: Wed, 15 Dec 1993 09:46:15 GMT
Lines: 48

Thai-Fry
--------

1 large		spanish onion, chopped roughly
2 large cloves	garlic
2 teaspoons	ground ginger (or use fresh)
1 cup		water
2 tablespoons	crunchy peanut butter
1 teaspoon	yeast extract or vegetable stock
3 tablespoons	shoyu (or some ungodly soy sauce)
1 lb		broccoli
4 oz		tempeh (I used organic okara and brown rice tempeh)
3/4 lb		mushrooms
1 yellow	pepper/capsicum, cut into slices
1 teaspoon	black pepper
1/2 cup		corn

In a large oiled wok add the water and bring to the boil. Add the onions
and garlic and cook till the onion is softened. Add the ginger, peanut
butter, stock and shoyu and continue stirring till the mixture thickens.
Add m ginger, peanut
butter, stock and shoyu and continue stirring till the mixture thickens.
Add more water if it gets too thick or starts to burn. Add the stalks of
the broccoli and the tempeh, cut up into small squares. Now add the
mushrooms, the pepper and the black pepper and cook on a high heat whilst
stirring continuously. Finally add the corn.

Serve on a massive bed of brown rice.


-- 
Michael Traub, traub@btcs.bt.co.uk   FAQ maintainer for rec.food.veg & VEGAN-L
 "I have no doubt that it is a part of the destiny of the human race,
 in its gradual improvement, to leave off eating animals" - Thoreau



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 17:59:41 EST 1994
Article: 392 of rec.food.veg.cooking
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From: clcv75@ccsun.strath.ac.uk (Daniel Prince)
Subject: Food for A Single Person
Message-ID: <2ms7aj$nv6@rockall.cc.strath.ac.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: clcv75@ccsun.strath.ac.uk
Organization: Strathclyde University Computer Centre.
References: <1994Mar21.152510.15651@msuvx2.memst.edu>
Date: Thu, 24 Mar 1994 18:17:19 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Content-Length: 499
Via: rockall.strath.ac.uk; Thu, 24 Mar 94 14:15:27 GMT
Lines: 7

Hello,

Does anyone have any recipies for dishes for one person ? I once came across a Delia Smith book full of some really good looking stuff, alas it is not on the selves now. I am always looking for new things to make and although company is usually preferable

Hungry Daniel




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Mar 31 17:59:43 EST 1994
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From: mapnjd@midge.bath.ac.uk (N J Doye)
Subject: Re: REQUEST: Vegetarian Sandwiches
Message-ID: <Cn671s.A47@midge.bath.ac.uk>
Keywords: help, sandwiches, food
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: School of Mathematical Sciences, University of Bath, UK
References: <Mar23.053049.45153@acs.ucalgary.ca>
Date: Thu, 24 Mar 1994 18:26:10 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 25

Hi,
here's what I like in a sandwich, hope other people find these edible :->

Three standard ones the moderator will probably delete. :->
1. Peanut Butter. (no marg. required)
2. Tahini (creamed sesame). (no marg. required)
3. Marmite (yeast extract + veg. extract + vitamins).

Sexy sarnies:
1. Peanut Butter and Marmite. Spread the Marmite thicker than you would 
   normally. This is my *favourite* sandwich. Not only is the taste out of this
   world, but the sarnie is very nutritious. (Protein, B12, etc.)
2. Tahini + Soy Sauce. Sprinkle Soy Sauce on one slice of bread (unmarg'ed) 
   and put tahini on the other. (If one tries to put soy sauce on tahini it
   beads up and rolls off.
3. Mixed Sprouting Beans + (egg free) mayonnaise. I use Plamil vegan mayo ---
   it's really good.
4. Alfalfa sprouts + (egg free) mayonnaise.
5. Smokey Snaps + (egg free) mayonaisse. Smokey Snaps are a bacon flavoured
   TVP made by Direct Foods. I don't hydrate it first.
6. Smokey Snaps + Tomato Ketchup.

Enjoy,
nic.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Mar 31 17:59:44 EST 1994
Article: 394 of rec.food.veg.cooking
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From: LyndaS@edc.org (Lynda St.James)
Subject: Re: Spaghetti sauce request
Message-ID: <LyndaS-240394121500@mactcp14.atalk101.edc.org>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Education Development Center
References: <2m6a49INNf96@srvr1.engin.umich.edu>
Date: Thu, 24 Mar 1994 18:26:15 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 25

In article <2m6a49INNf96@srvr1.engin.umich.edu>, markstep@engin.umich.edu
(Mark Andrew Stephan) wrote:
> 
> I would appreciate everybody's favorite spaghetti sauce recipes.
> (from scratch)
> since i'm a student, i find that i've been eating a lot of spaghetti
> and would like a different flavor (grin)
> 
>

here's a good one:  

take 6-8 chopped plum tomatoes, sautee in 2 tbps of xtra virgin olive oil
with copped onion and 2-3 cloves of  pressed garlic.  pour in about 1/4C of
dry white wine. sautee until wine begins to thicken. to this add 2 tbsp of
kapers, 1/2C chopped black olives, and 1/2 can of anchovies (smashed to
paste).  salt and pepper (fresh ground) to taste. put it on vermicelli,
serve with a tossed salad, and enjoy!

it's called "salsa putanesca" or whore's sauce - really!  ;->

st.j
*****
"don't push the river, it flows by itself"



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Mar 31 17:59:47 EST 1994
Article: 395 of rec.food.veg.cooking
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From: bassett@eureka.ucs.indiana.edu (Peg Bassett)
Subject: Re: REQUEST: Vegetarian Sandwiches
Message-ID: <Cn6777.F2t@usenet.ucs.indiana.edu>
Keywords: help, sandwiches, food
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University Computing Services Networks
References:  <Mar23.053049.45153@acs.ucalgary.ca>
Date: Thu, 24 Mar 1994 18:27:10 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 49

>In article <Mar23.053049.45153@acs.ucalgary.ca>, adwivedi@acs.ucalgary.ca (Apoorv Dwivedi) writes:
>Help! I'm in need of some serious sandwich recipes for
>vegetarians. Apart from standard Peanut Butter & Jam (ya' can't
>beat that), and pita pockets filled with all sorts of vegetables,
>I don't really have that many recipes. 
> 
>If any netters could send me your favourite recipes, or if anyone
>knows of a good book, IT WOULD BE VERY MUCH APPRECIATED :)  
> 
>My mom's an incredible Indian cook, so if anyone wants to swap
>that's fine by me. Thanks much! 
> 
>apoorv.,


I've had a couple of delicious sandwiches this week:

2 slices whole wheat bread
cottage cheese
cream cheese
fresh ground pepper

whole wheat italian bread
marinated artichoke hearts (olive oil, lemon juice, oregano)
kidney bean salad (beans, celery, yogurt, hard boiled eggs)
provolone
sliced tomato
sliced cucumber
red leaf lettuce
a bit of hot, spicy mustard

This sandwich is really challenging to eat but yummy!

Another thing you can try is mixing sunflower seeds with peanut
butter.  Makes a nice crunchy spread.

peg



-- 

 ==========================================================================
     Peggy Bassett                                  bassett@indiana.edu
     Network Applications Group                          (812) 855-9111
     University Computing Services                            
     Indiana University                   Have you been to the Y today?
 ========================================================================== 



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Mar 31 17:59:48 EST 1994
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From: ned@halcyon.halcyon.com (Ned Schumann)
Subject: VEGAN: Mushroom-Sherry Sauce
Message-ID: <2msoj4$iml@nwfocus.wa.com>
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:396 rec.food.veg:37680 rec.food.recipes:8012

A delicious mushroom sauce to accompany Deborah's Lentil Loaf might be: 
Mushroom Sherry Sauce
1 tablespoon olive oil
1/4 cup minced onions
1 medium clove garlic, minced
3/4 pound mushrooms, trimmed and thinly sliced
2 tablespoons plus 2 teaspoons flour
1/2 teaspoons herbes de provence
1/4 teaspoon salt
ground pepper to taste
1/2 cup dry sherry
1 and 1/4 cups vegetable stock

Saute onions and garlic, about 5 min. Stir in mushies and saute until 
they start to give off their liquid, about 5 min.
Stir in flour, herbes, salt and pepper, then add sherry and cook 1 min. 
Stir in the veg stock and simmer an additional 5 min.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 17:59:50 EST 1994
Article: 397 of rec.food.veg.cooking
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From: detrag@uxa.cso.uiuc.edu (detraglia s j iii)
Subject: VEGETARIAN INDIAN COOKBOOKS: Recommendations requested
Message-ID: <2mspdf$2f2@vixen.cso.uiuc.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Illinois at Urbana
Date: Thu, 24 Mar 1994 21:06:56 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 15

Greetings Gentle Readers:

As a recently converted vegetarian, but a long-time Indian food lover, I 
would appreciate some recommendations as to the "best" cookbook for 
vegetarian Indian cooking.  

Thanx in advance, yawl!

Sal DT
University of Illinois College of Law/College of Commerce

------------------------------------------
All opinions stated by the author are, in my opinion, unopinionated.
-------------------------------------------------------------------



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 17:59:51 EST 1994
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From: jagordon@agsm.ucla.edu
Subject: RE: Advice on Potatoes
Message-ID: <2msnfs$ve@news.mic.ucla.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: jagordon@agsm.ucla.edu
Organization: ucla, anderson graduate school of management
References: <2mri54$jcb@senator-bedfellow.MIT.EDU>
Date: Thu, 24 Mar 1994 21:06:38 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 11


In article <2mri54$jcb@senator-bedfellow.MIT.EDU> ivi@athena.mit.edu (Marivi Bermejo Acuna) writes:
>I am really retarded at peeling potatoes...  What would happen if I just 
>left the skin on for most of the dishes...  Would it alter the flavor that 
>much?  Is it just bad practice to do so?
>
I rarely peel potatoes, even for mashed.  Some of the new "Calif Cuisine"
restaurants proudly proclaim *grlic mashed potatoes* and they are
usually red ones, peels intact.  Just remove any bad or green spots.
Jan



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 17:59:57 EST 1994
Article: 399 of rec.food.veg.cooking
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From: "Mark C. Carroll" <carroll@eecis.udel.edu>
Subject: RE: Vegetarian main dish suggestions for Pesach?
Message-ID: <CARROLL.94Mar24135305@stimpy.eecis.udel.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Thu, 24 Mar 1994 21:06:46 GMT
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:399 rec.food.cooking:71859 soc.culture.jewish:77206


>>>>> "Tom" == Tom Rubinstein <tom@cyber.net> writes:
In article <2mr9jf$b2a@news.cerf.net> tom@cyber.net (Tom Rubinstein) writes:

Tom> Can anybody suggest a vegetarian main dish (lacto/ovo is ok) for
Tom> Pesach.  We are non-observant, so hamets is not an issue.

Well, here's a couple of good ones... (Note: my Pesach recipes tend to
have minumum uses of matzah, since it makes a painful mess of my
stomach.)

- Eggplant parmagiana. Make mostly as normal, except use matzah meal to
  bread the eggplant, and make a passover tomato sauce.

- Potato lasagne. Get *large* potatoes. Cut them into slices the long
  direction. Put a layer into a baking pan, then put a layer of mixed
  cheeses (whatever cheeses you can get for Pesach.) Then tomato sauce.
  Repeat, and top with a layer of potatoes and sauce without the cheese.
  Bake at 350 for one hour.

- Stir fried vegetables. Most vegetables are OK for pesach, so that's
  not too much of a problem. Coming up with sauces is a bit tricky,
  since you can't use any of the chinese sauces, but variations on
  salted vegetable stock with some spices thrown in works out
  pretty well. (I'm pretty sure that at least some 5-spice mixes are
  OK, depending on what they use to prevent caking. 5-spice in
  stock makes a *very* nice sauce.)

I could probably come up with more. Go through a vegetarian cookbook;
I've found that around one out of every 4 or 5 recipes can be altered
slightly to make it acceptable for Pesach.

	<MC>
-- 



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 17:59:58 EST 1994
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From: theikkinen@marvin.ag.uidaho.edu (Tanya Heikkinen)
Subject: RE: Advice on Potatoes
Message-ID: <theikkinen.250.0@marvin.ag.uidaho.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Software Development Group
References: <2mri54$jcb@senator-bedfellow.MIT.EDU>
Date: Thu, 24 Mar 1994 21:39:36 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 26

In article <2mri54$jcb@senator-bedfellow.MIT.EDU> ivi@athena.mit.edu (Marivi Bermejo Acuna) writes:

>I am really retarded at peeling potatoes...  What would happen if I just 
>left the skin on for most of the dishes...  Would it alter the flavor that 
>much?  Is it just bad practice to do so?
>
>Are there any dishes out there specifically for unpeeled potatoes?

Unless the potatoes are to be mashed or otherwise mangled, I usually just 
leave the skins on.  Be sure to use fresh potatoes, and scrub the skins 
well.  You may also want to see if you can get organic potatoes, to lessen 
the chance of ingesting something awful.

I make french fries, potato soup (in fact, all soups with potatoes), and 
baked potatoes :-)  this way.  The peels become soft enough so that you
don't notice them as far as the texture goes, and the taste is pleasant.

Even if you're making mashed potatoes, you can still leave the skins on.  
Just remove the skins after boiling (it's much easier to just slip the skins 
off), or leave 'em in and use the food processor to grind them up.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tanya Heikkinen
theikkinen@marvin.ag.uidaho.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:00:00 EST 1994
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From: carlc@legendre.biostat.fccc.edu (Carl Christensen)
Subject: RE: VEGETARIAN INDIAN COOKBOOKS: Recommendations requested
Message-ID: <2mt1m1$7gf@taurus.fccc.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Fox Chase Cancer Center
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Date: Fri, 25 Mar 1994 01:12:05 GMT
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Lines: 15


The one I always see talked about is "Lord Krishna's Cuisine."
It's huge, but depending on your religious background you may
not like it as it was written by a devotee of the Hare Krishna's
(ISKCON).

It won several awards when it first came out, and the recipes are
very extensive (and there's very many of them).

----
Carl Christensen                 /~~\_/~\        ,,,  For music fun on MS Win
carlc@legendre.biostat.fccc.edu |  #=#==========#   | download alcomp11.zip
"Curiouser and curiouser!"- LC   \__/~\_/        ```  at a popular FTP site!




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:00:02 EST 1994
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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: RE: VEGETARIAN INDIAN COOKBOOKS: Recommendations requested
Message-ID: <2mt48g$2c6@fido.asd.sgi.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Silicon Graphics, Inc.  Mountain View, CA
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In article <2mspdf$2f2@vixen.cso.uiuc.edu>, detrag@uxa.cso.uiuc.edu writes:
> Greetings Gentle Readers:
> 
> As a recently converted vegetarian, but a long-time Indian food lover, I 
> would appreciate some recommendations as to the "best" cookbook for 
> vegetarian Indian cooking.  
> 
> Thanx in advance, yawl!

"The Best of Lord Krishna's Indian Vegetarian Cuisine" by Yamuna
Devi is excellent!!

c/

---------------------------------
Chuck Narad -- diver/adventurer/engineer





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:00:03 EST 1994
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From: alicja@cs.sfu.ca (Alicja Pierzynska)
Subject: RE: What do you do with Vegetable pulp?
Message-ID: <1994Mar25.001801.18339@cs.sfu.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Simon Fraser University
References: <1994Mar21.153659.15652@msuvx2.memst.edu>
 <2ml8mu$k4m@news.mic.ucla.edu> <1994Mar23.084146.12504@btcs.bt.co.uk>
Date: Fri, 25 Mar 1994 01:12:20 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 31

In article <1994Mar23.084146.12504@btcs.bt.co.uk> traub@btcs.bt.co.uk (Michael Traub) writes:
>
>There is a *lot* more than just fiber in the pulp left over. Juicers
>such as the Braun model you referred to worthless as they remove the
>fiber and other nutrients from the fruit or vegetable. You need a juicer
>like a vitamix which gives you the whole fruit, pulp and all.
>
>My Braun sits idly in my kitchen.
>
>

I'm missing something here...

Are you saying that the juicers such as the Braun model
destroy nutrients or they just make them all go to the juice,
and therefore the pulp is worthless?

How can a juicer give the whole fruit, while it's purpose
it to separate juice from the rest of the fruit?

I would think that the purpose of a juicer is to give
the best juice, i.e., to get "as much as possible"
out of the fruit in a form of the juice.

I'm planning to buy a juicer for myself, so I would be really happy
to know why some juicers are better than the other
and what I should be looking for.


Alicja



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:00:04 EST 1994
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From: fnsjc@aurora.alaska.edu
Subject: RE: Advice on Potatoes
Message-ID: <1994Mar24.161920.1@aurora.alaska.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Alaska Fairbanks
References: <2mri54$jcb@senator-bedfellow.MIT.EDU>
Date: Fri, 25 Mar 1994 05:24:37 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 14

In article <2mri54$jcb@senator-bedfellow.MIT.EDU>, ivi@athena.mit.edu (Marivi Bermejo Acuna) writes:
> I am really retarded at peeling potatoes...  What would happen if I just 
> left the skin on for most of the dishes...  Would it alter the flavor that 
> much?  Is it just bad practice to do so?

I never peel my potatoes, I like the peels in everything including mashed 
potatoes.  It's a matter of personal taste and point of view, whether it 
is bad practice to peel or not to peel!  I don't think it really alters 
the flavor much to leave the peels in, sometimes it changes the texture 
somewhat, but never in a bad way.  Try it out!

-- 
        Sandra Chaffin    (fnsjc@aurora.alaska.edu)



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:00:06 EST 1994
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From: rfelix@netcom.com (Robbie Felix)
Subject: RE: Advice on Potatoes
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In article <2mri54$jcb@senator-bedfellow.MIT.EDU> ivi@athena.mit.edu (Marivi Bermejo Acuna) writes:
>I am really retarded at peeling potatoes...  What would happen if I just 
>left the skin on for most of the dishes...  Would it alter the flavor that 
>much?  Is it just bad practice to do so?
>
>Are there any dishes out there specifically for unpeeled potatoes?
>
>Ivi
>


I never peel potatoes, I do use a hardcore pot scrubber to wash them (
which generally takes off most of the peels), it works very well ...

The peels have some of the nutritional content and they taste fine, so
there is no real reason to remove them...

rf



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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: Pasta Sauce + LACTO: Veggie Lasagne  (repost)
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(note: unless you use egg-free noodles, this is lacto-ovo)

I don't use recipes much, but this is the general flow for
making a killer veggie lasagne (last time I made it, it
killed four guests :-)  Following it is a receipe for Killer
Garlic Bread.

Killer Lasagne:

First, The Sauce:

        1 medium onion, diced
         6-10 cloves of garlic, peeled, smashed, and minced
        1 small green pepper, without the seeds, chopped
        2 lg. cans tomato sauce
        Olive oil
        Mushrooms, chopped
        2 small zuchinni, grated coarse
        red wine to taste
        spices

Sautee onion, pepper, and garlic in olive oil until soft, then add
tomato sauce.  Add marjoram, basil, parsley, savory, black pepper,
bay leaf, oregano, and nutmeg the way grandma cooked ("just enough of each!").
Let simmer on low.  Add mushrooms and zuchinni.  (nutmeg is the
secret ingredient in really good tomato sauces).

Sometimes I'll also drain, rinse, and chop a can of straw mushrooms
and add them into this.

(If my guests are daring, I add a tablespoon of Busha Brown's Jerk
Sauce, or some cumin,  or Hell Sauce (scotch bonnet pepper sauce) for
flavor.)  A splash of red wine adds nicely to the flavor; pour the rest
into the cook and the helpers.

        I call this my 15 minute spaghetti sauce.  If I'm
using it directly on pasta I add some parmesagen, but we won't
need that in the lasagne.

Next, The Preparation:
        We'll use a large, rectangular baking
dish for this.  Preheat the oven to 400.  Ingredients:

        1 package (16 oz.) lasagne noodles, uncooked
        1 low-fat mozzarella (1 lb.?), sliced thin
        1 lb. monterey jack, sliced thin
        2 med. or 4 sm. zuchinni, sliced thin lengthwise
        1 container lowfat riccotta cheese
        16 oz. lowfat cottage cheese
        2 packages frozen chopped spinach
        grated parmesagen
        The Sauce (above)

Defrost the spinach (microwave), and squeeze out all excess water.
In a bowl mix the spinach, ricotta, and cottage cheese.  If there are
any left over straw mushrooms, chop them and add to this mixture.

Cover the bottom of the baking pan with a thin layer of sauce.
Add a layer of (uncooked!) noodles.  Cover with a layer (half) of the
cheese/spinach mixture, a layer of zuchinni, and a layer of mozzarella.
Sprinkle with parmesagen. Add another layer of sauce, then noodles,
then the rest of the spinach/cheese, then zuchinni, then jack cheese,
and sprinkle more parmesagen; then another layer of noodles,the last of
the sauce, more parmesagen, and a couple of decorative slices of
cheese.  (If the sauce starts to run low, just pour another can of
tomato sauce into the sauce pot midway).


Cover with foil.  Bake at 400 degrees for 30 minutes; remove the
foil, bake another 10 minutes; the let cool for ten minutes, slice
and serve!  Serves about 10 people (it is pretty heavy...).


Killer Garlic Bread:

        Peel, smash, and mince two heads (this is not
a typo!) of garlic.
        Melt two sticks of margarine or butter.
        Mix the garlic, an equal measure of grated
parmesagen, and half as much "Italian Spice Mix" in with
the margarine.  Split two loaves of sourdough french bread
lengthwise; cover all four halves with the vampire-repellant
paste.  Place on foil, and broil until brown (watch that they don't
burn!) while the lasagne cools.  Slice and serve.
        This garlic bread repels vampires, insurance
salesmen, and door-to-door religious types.  The only drawback
is that your clothing smells like garlic for about two weeks :-)

Enjoy!
chas/

------------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: Quick lentil casserole (repost)
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This is one of those "I have nothing in the house" recipes; made
it last night.

I cheat here by using a can of Progresso Lentil Soup; purists
can delete now :-)

        1 cup of rice (raw measure), cooked
        1 can Progresso Lentil Soup
        1/2 cup peas (frozen)
        large handful of mushrooms, chopped
        1 med. zucchini, chopped
        -or-
        whatever veggies are in the refrigerator
        2 tbs. dried onion
        basil and marjoram to taste
        1/4 cup grated smoked provelone cheese

defrost peas in the microwave while the rice cooks.  when the rice
is done, mix in the peas, mushrooms, and zuchini; pour it all into
a microwave casserole dish.  Sprinkle with dried onion, basil, and
marjoram; top with the cheese (omit for vegan), then pour the can of
soup over the whole thing.

Cover and microwave on high for about 5 minutes.  Serve with a little
yogurt on the side, some white wine, and (I cheated again) Pillsbury
quick muffins.  Better than Ramen and almost as fast!

chas/

-----------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: 4-Mushroom Thai curry (repost)
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Thai curries are especially fagrant; in addition to the usual curry
spices, they contain lemon grass and coconut milk.  Thai curry tends
to be hot (hey, I *like* food that makes me sweat! :-) but the coconut
milk tempers the heat, allowing other flavors through.  The basic
recipe here is infinitely variable; this is a version I made for a
crowd last Saturday night (but they're still tasting it, hee hee).

Sorry about all of the cans, but most of this stuff is not available
fresh; if you have access to a good oriental grocery, many of the
cans disappear.


        4-Mushroom Thai Curry
        -------------------------

        2 chunks fresh wheat gluten, drained and cut into 1/2" cubes
        1 can water chestnuts, sliced
        1 can bamboo shoots (or a chunk of fresh), sliced
        1 can straw mushrooms, drained, rinsed, and sliced
        1 can golden button mushrooms, drained and rinsed
        1 small handful Dried Black Fungus
        1 cup fresh oyster mushrooms (or 1 can), sliced
        1 can yellow Thai Curry Paste
        1 bunch fresh basil
        1 can coconut milk
        1 stalk lemon grass, cut into 1" sections (optional)
        peanut or olive oil
        Thai sweet chili sauce (optional)
        1 clove of garlic, minced (optional)
        cooking sake

   and your choice among:
        carrots
        broccoli
        onion
        zucchini
   cut into stir-fry size pieces.

Soak the black fungus in a bowl of warm water for about 20 minutes while
prepping the vegetables.  Marinate  the gluten in thai sweet chili sauce
(available in oriental markets as a chicken marinade), just enough to
get all of the chunks wet; stir occasionally.  Open, drain, and slice all
of the canned ingredients; slice the fresh ones to stir-fry size.

Remove most of the stems from the basil, and chop the remainder
of the basil medium-sized.

Heat 1/4 cup of oil in a small pot; add the curry paste, and stir-fry
it for a few minutes.  Add the basil; stir until it wilts, then stir in the
coconut milk and reduce the heat to low.  Stir this occasionally while
stir-frying.

Drain and rinse the black fungus, and cut to strips if neccessary.

Heat the wok, then add 1-2 Tbs oil; add the garlic (if desired), then
stir-fry the gluten for a few minutes.  Next, add each of the other
ingredients, from heaviest to lightest, stiring each for a minute or two
before adding the next.  Every 2-3 ingredients, add a splash of sake
to the wok for sweet steam.  When the vegetables are almost ready,
pour the curry sauce over them, and stir for a few minutes.

Serve over basmati or calrose rice.

Prep time: about 40 minutes, unless the rice takes longer.

If you like hotter curries (3 or 4 star, as they say in thai
restaurants) add a small amount of vietnamese tuong ot
(garlic-chili paste) to the sauce before adding it to the wok.

enjoy!
chas/


------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: Quick Dan-Dan Mein (repost)
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This is a cheater's way to make Dan-Dan noodles or something just
like them.

        Dan-Dan Mein
        ---------------

        1/2 lb. dry spaghetti or linguini
        handful of fresh spinach leaves, stemmed and washed
        2-3 Tbs. chunky peanut butter
        1-4 tsp. Tuong Ot (chili-garlic paste) (to taste)

        Cook the noodles al dante.  In a frying pan or wok,
quickly stir-fry the spinach until it starts to wilt, then put this into
a serving bowl.  Stir-fry the noodles quickly with a little oil (peanut
oil for flavor, maybe a splash of sesame oil also).  Add this to the serving
dish.  Add the peanut butter and tuong ot to the hot noodles, and toss until
well melted and distributed.  You can also add chunks of TVP if you want
to simulate the missing pork.

        Great all by itself, or with stir-fried veggies.

cheers,
chas/

----------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: eggplant caviar (repost)
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Old family recipe for  eggplant caviar:

Bake a large eggplant at 375 degrees until it "collapses".
Scoop out the pulp, and run through a (non-)meat grinder with one small
onion and one medium bell pepper (without seeds or stem).  Add
one Tbs. lemon juice and some pepper.

You can also do it in a food processor, but I prefer the lumpier texture
from the grinder.

great as a relish, on pita, etc.  I like it in a pita with cream cheese.

chas/

-------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: Roasted Eggplant Foccacia (& margaritas) (repost)
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I made this one up for a pool party this weekend; it was a big hit!


        ROASTED EGGPLANT FOCCACIA


        2 sheets plain foccacia bread (purists can make it from scratch)
        1 medium sized eggplant
        1 large red bell pepper
        1 large green bell pepper
        1 large red onion
        1 jar artichoke hearts
        handful sundried tomatoes (okay, I admit it; this can be
                classified as yuppie food :-)
        olive oil
        red wine vinegar
        garlic (about 6-8 cloves)
        dried basil and marjoram
        cook's choice of red or white wine

Peel, crush, and chop the garlic.  In a mixing bowl put the garlic,
about 1/3c olive oil, a couple of tablespoons of vinegar, and a healthy
pinch each of basil and marjoram.  (I don't cook with precision, so you
won't find it in my recipes!)

Cut the ends off of the eggplant, split it lengthwise, and slice into
1/4" thick slices.  Dip each piece in the oil mixture, and arrange on a
foil-covered baking pan.  Broil until soft, turning once.

Core the red and green bell peppers, slice into strips, cut the strips
in half.  Toss them into the oil mixture, then scoop out and place them
on another foil-covered baking pan.  After the eggplant is done, broil
the peppers, stirring occasionally, until soft (the kitchen smells
really good about now).  Have some wine.

Peel the red onion, and slice thin, then break up the slices.  Crush a
couple of cloves of garlic, and rub them on the top of the foccacia
bread.  Scatter some sundried tomatoes on each bread, then loosely
cover with a layer of onion.  Arrange the eggplant to mostly cover;
then scatter the roasted peppers; then add some artichoke hearts,  and
scoop the remaining garlic from the oil, and scatter that across the
top. Admire the pretty colors.  Have some wine.

Place the foccacio on the baking pans, and bake uncovered at 350 for
about 20 minutes.  Then pull them out, take another baking pan, and use
it to press lightly so that all of the veggies merge together just a
little.  Let cool, cover with foil, and refrigerate overnight.  The
next day it can be heated or served cold.  I cut it into slices about
3" square.

Serve with sunshine, fresh air, and about 5 gallons of margaritas.


        Chuck's Margaritas (vegan)

Fill blender with ice. Add tequila (sauza comemorotivo anejo for special, or
Cuervo gold for everyday) to the 1/3 mark.  Add triple sec (or grand
marinier for special) up to the 1/2 mark.  Add Rose's lime juice about
1/2".  Fill to near the top with Mr. &  Mrs. T's Sweet and Sour Mix.  Blend
to perfection. Serve copiously and continuously.

-----------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: LACTO: 5-Chef Enchilada Thing Casserole (repost)
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So in the middle of the party, a friend is in the kitchen planning
some kind of enchilada casserole, when we each troop through
to offer our opinions and then go back to the pool.  The resulting
casserole was pretty good, although we don't quite know what it is...
so we call it....

        5-Chef Enchilada Thing Casserole
	----------------------------------

        1 large can green enchilada sauce
        1 cup fresh tomato salsa
        2-3 cups grated jack and cheddar cheese
        1 can garbanzos, drained
        1 onion, diced and sauted
        1 can whole roasted jalepeno peppers
        2 zucchini, sliced and sauted
        1 dozen whole wheat chapatis (or flour tortillas)
        cumin
        lots of fresh minced garlic
        5 chefs

In a large, lightly greased baking pan: coat the bottom with enchilada
sauce.  Cover with a layer of chapatis.  Add a layer of cheese, then a
layer of zucchini, then a layer of salsa (with cumin & garlic added)
and another layer of chapatis.  Then some green sauce, some more
cheese, a layer of onions, the garbanzos, and another layer of
chapatis.  More salsa, the rest of the zucchini, more cheese, the
jalepenos, and the rest of the chapatis.  Cover with the rest of the
green sauce, and bake at 400 degrees for about 45 minutes, maybe an
hour, till it starts to crust golden brown.  Let cool for about 10
minutes, then slice and serve.

Be sure to follow this recipe exactly or it won't come out!  :-)
yeah, right.

chas/
p.s. This post contains no discussion about B12, plant rights, Rich Young,
Michael Traub, prisoners, seitan worship (sorry), the vegetarian aspects
of bivalves, vegetarian sex , or vegetarians in the new testament.  But I'm
working on it.


------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: Thai (non)pig-out (repost)
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Well, after Guru cooked us up a Southern Indian feast a couple of weeks
ago, I got drafted to do something Thai for the crowd.  Since a large
crowd (4 became 7 became 10) was coming, it only seemed fair that at
least one dish was a total experiment.  Frank volunteered to bring Pad
Thai Noodles, and I decided to do a thai veggie curry, fried rice, and
something new and exciting; Satay Tofu Kabobs.  Fruit salad with
yogurt/amaretto sauce to round it out, and lots of wine...

The tofu dish took two days to prepare, which got me thinking about
the time I was on the island of Espiritu Santo in Vanuatu.  The country
is still very primitive; people with shells through the nose, used to
be cannibals (but not in at least 20 years...uh HUH!).  Anyway, we hired
a guy with a truck to drive us to some interesting places on the island.
After visiting a kastom (traditional) village that would let outsiders
see them, we drove through the government agriculture station.  The
only industry in the island is the production of copra (coconut meat),
so the station had many strains of cocnut palms; also it had many
varieties of kava, which is a plant that produces a mild narcotic
which is consumed sort of like beer in many parts of the South Pacific.
After cruising past dozens of rows of kava, there was a small sign:

        "Two-Day Kava"

Yee hah!  So in honor of two-day kava, I'm going to call this dish
"Two-Day Satay Tofu Kabobs".


        Two-Day Satay Tofu Kabobs  with Peanut Sauce (vegan)
        --------------------------------------------

        2 pkgs firm tofu
        2 tbs vinegar
        2 tbs sugar
        3 cloves garlic, mashed and minced
        1 tsp cumin
        1/4 tsp white pepper
        2 tbs lemon juice
        1 tbs dried onion
        1/2 cup light soy sauce
        1/4 cup extra virgin olive oil
        1 cucumber (for garnish)
(note: in a subsequent experiment I added 1 cup of orange juice
to the marinade, which worked really well)

Sauce:
        1 medium onion, minced
        2 cloves garlic, minced
        1/2 tsp cumin
        1 tbs hot oil
        1/3 cup peanut butter
        1 cup water
        1/2 can coconut milk
        2 serrano chilies, seeded and minced
        lots of minced fresh ginger (about 4 tbs)

Rinse and dry the tofu, then split it into quarters.  Put lots of paper
towels on a cutting board, place the tofu (cut side down) on the
towels, put several more layers of towel on top, then cover with
another board and place a heavy weight on it (I used a 2.5 gallon water
jug and two gallons of tequila).  This needs to sit for at least 4 hours,
maybe 5.  Lots of water will come out.  After this, cut each piece into
3 strips (these will be something like 1" x 3" x 1/3").

Mix together the soy, oil, vinegar, sugar, garlic, cumin, white pepper,
lemon juice, and onion.  Place the tofu strips into a glass dish, pour
the marinade over them, and cover.  Marinate 24-48 hours (mostly
in the refrigerator).

Take the tofu out of the marinade, and skewer them lengthwise
on a bamboo skewer, 3 pieces per skewer.  Go slowly and carefully
so they don't split!  Cover a baking pan with foil, then lay the skewers
across the pan.  Broil until brown and starting to bubble, then turn
over and do the same on the other side.

Surround a platter with thin slices of cucumber, and arrange the skewers
on top.  Serve with peanut sauce on the side.

(the remaining marinade can be poured on a stir-fry, why waste
all of that natural goodness?)

        Peanut Sauce:
        -----------

Mince the onion, and saute in a small amount of olive oil.  When
soft, add the garlic and chilies, satue another minute or so.  Add
the ginger, cumin, and water; when hot add the peanut butter and
coconut milk.

=======================================================

        Chuck's Standard Fried Rice (vegan or ovo)
        ----------------------

        2 cups (raw measure) calrose or jasmine rice, cooked
        6 cloves of garlic, minced
        2 thin slices of ginger, minced
        1/3 cup frozen peas
        1 can bamboo shoots
        1/2 can water chestnuts, sliced
        1 handful snow peas
        1/2 can straw mushrooms, sliced
        2 handsful bean sprouts
        2 eggs (optional)
        1 bunch scallions (green onions), chopped
        whatever else seems like a good idea at the time
        splash of light soy sauce

Beat the eggs, heat the wok, scramble the eggs and set them aside.

When the wok is *really* hot, add 1/4 cup peanut oil.  When the oil
is about to smoke, add garlic and ginger, toss for 30 seconds, then
add the rice.  Toss for a few minutes, then add one ingredient at a time
and toss each for about a minute before adding the next.  Go roughly
in the order above. Pour on about 2 Tbs of light soy, stir well. Add the eggs
on top, and serve.

===========================================================

        Yet Another Thai Curry
        ------------------

        2 chunks fresh wheat gluten, drained and cut into 1/2" cubes
        1 can water chestnuts, sliced
        1 can bamboo shoots (or a chunk of fresh), sliced
        1 can straw mushrooms, drained, rinsed, and sliced
        1 small handful Dried Black Fungus
        1 cup fresh oyster mushrooms (or 1 can), sliced
        1 can green Thai Curry Paste (or less, to taste)
        1 bunch fresh basil
        1 1/2 cans coconut milk
        1 carrot, sliced
        1 bunch broccoli, florets only, in stir-fry sized pieces
        2 small zucchini, sliced
        1 crookneck squash, sliced
        1 bak choy, sliced (greens also sliced into strips)
        2 cloves garlic, minced
        light soy sauce
        cooking sherry or dry sherry
        peanut oil



Soak the black fungus in a bowl of warm water for about 20 minutes while
prepping the vegetables.  Marinate  the gluten in a mixture of soy sauce,
sherry, and garlic.   Open, drain, and slice all of the canned ingredients; slice
the fresh ones to stir-fry size.

Remove most of the stems from the basil, and chop the remainder
of the basil medium-sized.

Heat 1/4 cup of oil in a small pot; add the curry paste (one heaping
tablespoon for western crowds, 2 heaping scoops for those that
appreciate meals that make then perspire), and stir-fry it for a few
minutes.  Add the basil; stir until it wilts, then stir in the coconut milk
and reduce the heat to low.  Stir this occasionally while stir-frying.

Drain and rinse the black fungus, and cut to strips if neccessary.

Heat the wok, then add 1-2 Tbs oil; stir-fry the gluten for a few
minutes.  Next, add each of the other ingredients, from heaviest to
lightest, stiring each for a minute or two before adding the next.
Every 2-3 ingredients, add a splash of sake to the wok for sweet
steam, or use the leftover marinade from the tofu.  When the vegetables
are almost ready, pour the curry sauce over them, and stir for a few
minutes.

=====================================================

        Frank & Kitty's Pad Thai Noodles (includes non-veg options)
        --------------------------

    Number of Servings:   4 (Doubled for this crowd)
    Approx. Cook Time: 45 mn

    INGREDIENTS ------------------------------------------------------------

       1/2      lb    Rice Noodles
       4              red chilies dried
       3              small shallots
       3        Tbs   naam pla  aka fish sauce (sustitutes for veg?  Miso?)

       1        Tbs   palm sugar
       1        tsp   lime juice
       3        Tbs   tamarind water
       5        Tbs   oil
       1        cup   prawns minced  (omit for veg)

      1/2      cup   water
       3              eggs scrambled
       1/2      cup   bean sprouts
       2        Tbs   peanuts coursely ground for garnish
       2        Tbs   tofu deep-fried diced
       1        Tbs   chili flakes dried
       1/2            carrot julienne for garnish
                      red cabbage julienne for garnish

    DIRECTIONS  ------------------------------------------------------------

    1. Soak noodles in cold water for 30 minutes or more, set aside.

    2. Soak dried red chilies until soft.  Toast shallots.  Use mortar and
    pestle(or mini chopper) to mash both ingredients into a paste.

    3. Add naam pla, palm sugar, lime juice and tamarind water to the
    chili/shallot mash.

    4. Using a wok, fry mash mixture in hot oil until fragrant.

    5. Add minced prawns, stirring well.

   6. Add drained noodles and 1/2 cup water.  Toss and stir noodles until
    soft.  Watch closely as noodles will turn from a rubber state to soft
    very quickly - then quickly turn to paste if not watched closely.

    7. Mix in scrambled eggs and half of the bean sprouts.

    8. Pour into serving dish, and then garnish by placing sprouts,
    peanuts, tofu, chili flakes, carrots, cabbage etc.. in parallel rows
    across the top of the phad-thai.  Serve with salad tongs.

    Note:  When using 6 chilies in the mash the Phad-Thai is generally hot
    enough for the average diner, omit the chili as a garnish if your
    guests don't like their food real hot/spicy. Use what ever is in the
    fridge as your garnish - color is the primary effect, but peanuts add
    a very nice flavor touch.

    Tamarind water can be made by breaking off a one inch chunk of
    tamarind and adding one cup of hot water - strain.  If tamarind pulp
    cannot be found then Knor Tamarind soup base is an acceptable
    substitute.  Tamarind is a KEY ingredient, it can not be omitted or
    substituted.

=========================================================
We were so stuffed by this point that desert seemed pointless, but hey,
by now it had become A Mission to at least taste it all...

        Amaretto Fruit Salad
        -----------------

        2 apples
        1 orange
        1 bannana
        1 bunch green grapes
        one large can pineapple chunks
        handful dried cranberries
        1 cup yogurt
        3 tbs amaretto
        1 tbs honey

Slice, seed and peel fruit as appropriate.  Dump them all into
a bowl; pour the pineapple on top, with the juice (the juice keeps
everything from turning brown).  Toss, top with the cranberries,
and let sit overnight.

Mix the yogurt, amaretto, and honey.  Serve the fruit salad in
small bowls with a dollop of the yogurt mixture.

====================================================
It was a massive feast, and I'm stuck with a couple of days
worth of leftovers.  I wonder what the next blow-out will
be.  We've drafted a house already...

--------------------------------------
Chuck Narad -- diver/adventurer/engineer




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Article: 414 of rec.food.veg.cooking
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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: Still life with peanut sauce (repost)
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I whipped this one up last night; it was one of those "I need to
eat, but there is a wierd selection of things in the house" kind
of meal.

        Still Life With Peanut Sauce
        -----------------------


        1 can bamboo shoots
        1 can water chestnuts
        1 carrot, sliced
        4 oz pressed tofu ("Savory Baked Tofu" as seen in the store)
        1 can Vegetarian Mock Duck, or 8 oz seitan cubes marinated in Soy
        2 roma tomatoes. quartered
        handful mushrooms, sliced
        small handful snow peas
        peanut oil
        3 cloves garlic, smashed and minced
        2 tbs. minced ginger
        1/2 tsp. yellow thai curry paste
        1/4 cup peanut butter
        2 tsp cumin
        1 tsp tumeric
        1/4 tsp white pepper
        light soy sauce
        cooking sherry
        1/4 head iceburg lettuce, shredded coarse (sliced?)

Heat the wok, add 2 tbs oil, heat the oil.   Add garlic, ginger, and
curry paste.  Add each in order, stirring for a minute between: carrot,
water chestnuts, tofu, seitan,  bamboo shoots, snow peas, mushrooms.
Add a generous splash of soy sauce and another of dry sherry; stir for
a couple of minutes.  Add the tomatoes, cumin, tumeric, and white
pepper, stirring.  Say "trust me" to anybody that is watching, and
add the peanut butter.  Keep stirring; when it is melted, add the lettuce
(repeating the "trust me" incantation) and stir until it just starts to wilt.

Serve with rice or fresh dinner rolls.



-----------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: Angel Hair Pasta with Black Beans (repost from 9/93)
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I just got through 153 postings on this group (the ones since friday)
and it sure seems that the 'food' part of rec.food.veg is a lost soul.
There were maybe 5 articles resembling a recipe in that whole lot!
I hate to buck tradition, but here is a recipe....

        Angel Hair Pasta with Black Beans
        ---------------------------

        1 lb. angel hair pasta
        1 can (12 oz.) black beans (or freshly cooked)
        1 can (6 oz.) tomato paste
        1 small onion, diced
        2 zuchinni, cubed
        1/2 lb. mushrooms, sliced
        1/2 c red wine
        4 cloves garlic, minced
        3 tbs. fresh basil (or dry equiv.)
        3 tbs. fresh thyme (or dry equiv)
        2 tbs. olive oil

Start the water boiling for the pasta.

Saute garlic in olive oil.  Add onion, thyme, and basil, saute
another couple of minutes.  Add zucchini and mushrooms, toss,
then add half of the wine.  Saute about 3 more minutes, then
add the black beans with liquid, and the tomato paste.

Simmer over low heat until the pasta is done.  Serve beans
over pasta, with a garnish of chopped tomatoes and a dollop
of yogurt; steamed squash and garlic bread on the side.

I like to slice zucchini and/or yellow (crookneck) squash,
and layer them in a microwave dish with garlic, parmesan
cheese, and black pepper.  Add one tbs. water, cover, and
microwave on high for 3 minutes.

The yogurt and parmesan can be deleted for vegan.

--------------------------------------------
|
|  r.f.v  P.C. disclaimer:
|
| If the chef is an animal rights activist, no leather should
| be worn in the kitchen.  I ducked the question on sea salt
| versus regular salt by not adding any.  I did not feed any
| of the leftovers to my neighbor's cat or dog, and the
| recipe conspicuously leaves out grass.  The wine of
| course should be free of finings.  No gelatin was used, and
| no vitamin supplements were consumed, even for dessert.
| No SF-RODEO signs were posted or removed from the dining
| room.  DNA was present in most ingredients.  I didn't bring
| up Nazis first.  Fake chicken soup was not used in the preparation
| of this meal, nor were fake chickens.  Your mileage may vary.
| I shot the sherriff, but I did not shoot the deputy. This recipe
| derives less than 30% of calories from fat, but I refuse to
| disclose how much.  I didn't invite Rich, Ted, or Michael to the
| dinner on the theory that their table manners would not be
| condusive to relaxed dining, especially if all three were present.
| All garlic used contains chemicals.
-------------------------------------------------

*happy* *eating*, you vegetarian knuckleheads!

chas/

-----------------------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: Russian-Jewish Menu (also LACTO-OVO:) (repost)
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The Crew came over for a dinner party Monday night (am I the only
one who has dinner parties a few days before Thanksgiving?  I
like to think of it as a training exercise for the stomach...).
Instead of our usual forays into Indian, Thai, Chinese etc, I
decided to have a go at some of the soul food that I grew up with;
Jewish cooking.

When I say Jewish cooking, I mean the kind I had growing up; Eastern-
European/Russian Jewish cooking, as opposed to what Jews may be eating
in Ethiopia, Spain, Brazil, or China.  If you have to classify it, I
think the basic statement is "salt, pepper, garlic, and chicken fat
are The Four Spices".

By eliminating the chicken fat, adding just a few spices, and replacing
the meat in traditional recipes, I managed to come up with a good
spread to stuff The Crew with.

The Menu:
        Barley-Mushroom Winter Borscht
        Green Salad
        Stuffed Cabbage
        Kasha
        Steamed Broccoli
        Russian Rye Bread
        Fruit Salad (we were so stuffed we never got to it...)

The stuffed cabbage and soup were made the night before, and
reheated while I cooked the trimmings.  Stuffed cabbage freezes
wonderfully, and is better reheated than the day it is cooked.



        Barley-Mushroom Winter Borscht (vegan or lacto)
        -------------------------------

        1 cup barley
        1/2 cup mixed baby lima beans, split peas, brown lentils
        1 tbs olive oil
        6 cups water
        2 tbs miso
        1 large onion, chopped
        5-6 turnips, peeled and cubed (or 2 parsnips, or 2 potatoes)
        2 carrots, sliced about 1/2" thick
        1/2-3/4 pound mushrooms, sliced
        3 cloves garlic, minced
        1/2 tsp pepper (or to taste)
        2 tsp marjoram
        1 tsp rosemary
        1/3 cup tamari
        3 tbs unsalted butter (or magarine for vegan)

Saute the garlic and onion in olive oil on medium heat until
the onions are translucent. Combine the barley, lima beans, split peas,
lentils, miso, and water with the onion/garlic, and bring to a boil.
Add the turnips and carrots, reduce heat to medium-low, and simmer for
about 1 1/2 hours, stirring occasionally.

("But grandma, where did they get miso in the Ukraine?"
"Shut up and eat your soup.")

(If you have broccoli stems, peel and slice them and add them at
this point.  I also snagged about 1 cup of shredded/sliced cabbage from
the main dish, and added about 1/2 hour before the soup was done).

Add the mushrooms, spices and tamari and continue cooking on a low heat
for another hour.  Add the butter or margarine, let sit for a few
minutes, and serve.  If cooking the night before, you might want to add
1 cup of water and heat again just before serving; the barley tends to
absorb water, and if you omit this extra water you end up with a tasty
gruel.

The butter can be omitted, but it makes for a heartier soup.



        Stuffed Cabbage (vegan)
        ------------------

I started with my mom's recipe, but instead of meat I used
walnuts, mushrooms, and tomatoes.  It wasn't until I got the
whole dish together that I realized it has a wonderful interplay of
sweet and sour.  Make plenty; you'll eat more than you realize,
and can always freeze the leftovers.  Possibly the path to nirvana
(is the path to nirvana through a person's stomach?)

        2 heads of cabbage
        1 1/2 cups brown rice (I used brown basmati), uncooked
        3/4 cup raisins
        1 cup brown sugar (you might want to try maple sugar or syrup
                           if refined sugar bothers you)
        2 cans stewed tomatoes
        1/2 pound oyster mushrooms (sliced into small chunks)
        3/4 cup walnuts, chopped coarse
        2 large onions, chopped
        1 cup lemon juice
        1 cup water
        salt and pepper to taste

Bring a large pot of water to a boil.  Core the cabbage.  Take the
pot off of the heat, drop in a cabbage, and let sit 10-15 minutes.
Drop the cabbage into a collander to cool a few minutes, then carefully
pull off whole leaves and set them aside.  You should get 12-16 leaves
per head.  Repeat with the second head.  Set aside the remainder of
the cabbage.

Combine the rice, raisins, mushrooms, walnuts, brown sugar, 1/2 cup
of lemon juice, 2/3 of the onion, and one can of tomato (drain off the
juice and reserve it).

Place approximately 2-3 TBS of the mixture onto the thick end of
a cabbage leaf, fold in the sides, and roll towards the tip.  Place
seam-side down in a dutch oven.  Repeat until all of the cabbage leaves
are stuffed (they will stack up to nearly fill the pot).

Chop up the remaining cabbage (my mother called this the 'shmatas',
which means 'rags') into a bowl.  Dump in the second can of tomatoes,
the juice from the first, the remaining lemon juice, onion, salt and pepper,
and any remaining filling.  Mix, and dump on top of the rolls in the
pot.  Add about 1 cup of water (won't quite cover it).

Heat on medium until the mixture boils, then cover and reduce heat
to medium-low.  Cook 3-4 hours, reducing heat to low if neccessary.
The rolls steam in the juices, and shrink down as the cabbage cooks.
Don't stir!

You can then serve immediately, or reheat the next day.  It reheats
and freezes well.  To serve, spoon 2-3 rolls onto a plate, add some
shmatas and juices, and serve with russian rye bread (to mop up the
juice).  Eat, and repeat until unconscious.


        Kasha (Cracked Buckwheat Groats)  (Ovo)
        ----------------------------------------

        2 cups kasha
        2 eggs
        1 tbs miso
        1 tsp black pepper
        4 cups water
        1 medium onion, chopped
        1 clove garlic

Brown the onion and garlic in a little oil in the bottom of a medium
sized pot.  Beat the eggs loosely, mix throuroughly with the kasha, and
place in a dry pan over medium heat.  Stir constantly until the egg coating
is dry.  Add to the onion, add water, miso, and pepper, and bring to
a boil.  Immeditely cover and reduce heat to low; the kasha will
absorb the water in about 10 minutes, and is ready to serve right away.

For kasha varnishkes, add 1-2 cups of cooked bowtie noodles before
serving.

I don't know what happens if the eggs are left out; let me know!


        Salad Dressing
        --------------

The green salad and fruit salad were Standard Fare, but I
made a pretty pleasing dressing for the greens; 1/2 cup olive
oil, 1/2 cup red wine vinegar, 1 TBS prepared mustard, 1 tbs
black pepper, 1 tsp marjoram, 1 tsp basil, 1 tsp rosemary, 1/2 tsp
salt.  If you prefer sweet, add 1 tsp sugar; I usually omit it.

--------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: (or LACTO:) Quick Soup
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Ah, wintertime, when a young cook's heart turns to soup...

Hmmm...I'd better work on that opening line, doesn't sound
too appetizing...

I like to experiment with soups (one of these days I'll have to post
my infamous broccoli-wine recipe).  Whipped this one up recently;
hearty, tasty, and takes less than 1/2 hour to cook.

        4 c water
        2 TBS miso
        small onion, diced
        2 cloves garlic
        1 potato or 2 parsnips, peeled and cubed
        1 carrot, split and sliced
        handful of red lentils
        1/4 c elbow macaroni
        2 TBS unsalted butter (or margarine for vegan)
        1/3 c tamari
        1 tsp each dried basil and marjoram (more to taste)
        1/2 c frozen corn
        1/2 c cooked garbanzos (or 1 small can, drained)

Saute the onion and garlic on medium heat until soft (water or a little
olive oil).  Add water, bring to a boil.  Add potato or parsnips and carrots,simmer on medium for 10 minutes.  Add lentils, garbanzos, corn, spices,
and tamari and simmer for 5 minutes; add macaroni and butter or margarine,
simmer 10 more minutes, and serve.  Good with fresh corn muffins.



------------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: Rice dish (repost)
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Here's a loose recipe for a rice dish I whip up regularly.  Quantities and
ingredients are extrememely variable, but it's usually pretty tasty.  Kind
of a variation on Madras rice, only different :-)


        Rice with fruit and nuts (quick)
        ------------------------

        1 1/2 c. raw white rice (calrose or basmati)
        1 onion
        2 cloves garlic
        3 c. water
        pinch salt or veggie bullion cube
        black and/or gold raisins
        dried cranberries (optional)
        slivered almonds and/or cashews
        handful of mushrooms
        1/2 cup broccoli florets, chopped
        cumin
        turmeric
        curry powder
        1 tbs. olive oil

Chop the onion, mince the garlic.  Saute in olive oil until soft.  Add
the rice, water, and a pinch of salt (or a veggie bullion cube), and
bring to a boil.  Add  mushrooms (sliced),broccoli,raisins/cranberries,
almonds/cashews, about 2 tsp. curry powder, 1/2 tsp turmeric, 1/2 tsp
cumin (and maybe a bit of nutmeg and cardomon), stir, cover, reduce heat,
and cook for 20 minutes.

voila!  great with yogurt on the side.

If you use brown rice, increase the cooking time to about 40 minutes.

You can also add cubed zucchini, a couple of quartered roma tomatoes,
cauliflower, 1/2 cup shredded cabbage, or whatever else strikes
your fancy.


--------------------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: LACTO: Creamy Dal and Aloo Gobi Sorta (repost)
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Post thanksgiving cookin' blues.  After reheating stuffed squash, yams,
potatoes, and stuffed pumpkin in creative ways for two days, it was
time to make something different.  My friends' kitchen didn't have
quite the right spices, but fortunately I was attempting to imitate a
cooking style that I haven't quite grasped anyway.  Somehow it
worked...

        Creamy Dal
        ----------

        1/2 cup yellow split peas
        1/2 cup lentils
        4 cups water
        1 small onion, chopped
        3 cloves garlic, minced
        3 TBS unsalted butter (or ghee)(or peanut oil)
        chili powder
        cayenne pepper
        cumin powder
        1/2 cup sour cream

Melt butter over medium heat.  Add about 1 tsp each of
chili powder, cayenne, and cumin, and stir for a couple
of minutes.  Add the split peas, and cook for about 10 - 15 minutes
until they start popping.  Add the onion and garlic, saute
until the onions are soft.  Add lentils and water, and simmer (covered)
stirring occassionally until the lentils are soft; add more
water as needed.  Add the sour cream and serve.

        Aloo Gobi (sorta)
        --------------
        1/2 head of cauliflower, separated into florets
        1 head of broccoli, separated into florets
        broccoli stem, split and sliced
        2 potatoes, peeled and cubed large
        1 medium onion, chopped
        3 cloves garlic, minced
        1 TBS cumin powder
        2 TBS minced fresh ginger
        1/2 tsp ground allspice
        1/2 tsp black pepper
        1/2 tsp cayenne
        2 TBS olive oil (or ghee)
        water
        white wine
        1/4 cup raisins
        1/4 cup sunflower seeds
        1/4 cup roasted red peppers

Heat the olive oil in a deep pan at medium-high.  Add allspice and
cumin.  Saute the onion and garlic until soft.  Add some white wine,
the sunflower seeds, and the ginger, and stir regularly.  As the wine
boils off, add a little more; alternate between a splash of wine and a
splash of water throughout the cooking.  Make sure that the cook
gets only wine internally.

Next, add the potatoes and more liquid; keep stirring.  After about
5-10 minutes add the cauliflower and rasisins; after 10 minutes more add
the broccoli and red peppers.  Keep stirring and keep adding liquids.  When
the broccoli is soft, add the black pepper and cayenne.

Serve the dal and the vegetables over basmati rice, with a side
of yogurt and some chapatis or tortillas.


--------------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: Stir-Fry Sauces (repost)
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Here are some sauces that I use with stir-fries. This is all
approximate, I cook mostly by instinct (some will claim
spasm :-)


        Traditional Veg Stir-fry sauce
        ---------------------------

        1 cup warm water
        1 Veg. Bullion cube, OR
        1 tbs. miso paste
        2 tbs. light* soy sauce
        1/4 tsp chineese 5-spice mix
        1 tbs. corn starch
        couple of dashes of sesame oil (optional)

Dissolve the corn starch in a few tbs. of warm water, then
mix all ingredients together.  Pour over the stir fry in the last
minute or so, stir until the cornstarch thickens.

*light soy sauce has much less salt than regular; some prefer the saltier
flavor of standard soy.  I like to be able to get more of the soy flavor
without getting overwhelmed with salt.

        Three Immortals Sauce
        -------------------

Soy, ginger, and sherry are called 'the three immortals' in chineese
tradition (okay, okay, in a couple of cookbooks I read once).  To season
a veggie stir-fry you can use the following:

        2-3 cloves fresh garlic, smashed and minced
        thin slice of fresh ginger, minced fine
        2-3 tbs. light soy sauce
        1/4 cup cooking sherry (or dry sherry)

When you have heated the wok, add your oil or water, then add
the garlic; as it starts to brown, add the ginger; then start adding
your veggies.  When most of the veggies have been added, pour in
a healthy splash of sherry, which will steam the veggies and adds
a nice flavor.  Add the soy near the end.

Sake or sherry is generally good for the steam that does much of
the cooking in a veggie stir-fry; a small splash at a time does the
trick.

        Spicy Sauces
        -----------

I collect hot sauces, and use them for the more fiery dishes.  Oriental
groceries generally carry a sweet-hot chicken marinade from Thailand
which makes an excellent stir-fry sauce; just add it near the end.  A couple
of dashes of tabasco or scotch bonnet pepper sauce with any other sauce
base will add a nice new dimension to your mix.

Thai curry sauces are great with veggies; I posted a few over the last year,
if
you can't find them in the archives let me know and I'll send them.

For an indian flavor, consider using some cumin, turmeric, cayenne, ginger,
etc., or just some pre-mixed curry powder.

       Marinades
        --------
Many components of a stir-fry can benefit from marinating them prior to
cooking.  This is especially true of tofu and seitan (wheat gluten), which soak
up flavors nicely.  Marinades might include soy, miso, ginger, garlic, chiles,
wine/sherry/sake, white pepper, orange or lemon juice, stout, or just about
anything you can find in the kitchen.  Be creative!  Experiment on your guests!

chas/

---------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: VEGAN: Chili and Spanish Rice
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This is a first experiment with a new recipe.  I looked at a lot of
existing recipes for ideas with spicing, but added a few twists of
my own. According to the (surviving) guests, it wasn't bad at all.
Even turns out to be low fat!

        Fourby Chili
        (Black Beans, Beer, and Broccoli)
        -------------------------------

        2 cups dried black beans
        2 bottles stout (Guiness Extra or Watney's Cream), or San Miguel
Dark beer.
        2 cans diced tomatoes (or fresh equivalent)
        2 6-ounce cans tomato paste
        2 long (mild) chili peppers, seeded and diced*
        3 medium jalapeno chili peppers, seeded and diced*
        3 serrano chili peppers, seeded and diced*
        5 cloves garlic, minced
        1 onion, chopped
        1 cup whole kernel corn (frozen or fresh)
        2 tbs. white vinegar
        2 tbs. chili powder
        1 tsp. cumin
        1 tbs. oregano
        1/2 tsp. black pepper
        1 tsp. crushed red peppers*
        1/4 cup peanut butter (no, really!)
        1 tsp. salt
        1 tbs. olive oil
        2 heads broccoli

* or more, to taste
Rinse the black beans, pick out any pebbles; then cover with water and
let soak overnight.  Then pour off the soaking water, add 1 bottle of
stout, and add fresh water to cover the beans plus about 1".  Bring to
a boil, then reduce to a simmer.  Cover partway (it will boil over if
fully covered) and let cook for 1 1/2 hours, stirring occasionally.
Add water if neccessary.

Heat olive oil in a pan over medium heat.  Add the garlic, onions, and
all chili peppers.  Saute a few minutes until soft, then add to the
beans.  Add the vinegar and spices and the diced tomatoes; simmer for
another half hour, stirring.  As the liquid from the tomatoes boils
off, start adding stout from the second bottle.  About half of this
bottle is reserved for the cook.

Add the corn and the peanut butter, simmer for another hour or so,
keeping it moist enough (with stout and/or water) so that it doesn't
crust over.  Stir occassionally.

Best if you let it sit overnight, and reheat it for dinner the next day.

To serve: cut the florets off of the broccoli, and steam until done
(but crisp).  I ususally do this in the microwave.  Serve the chili
with a sprinkle of chopped onions and grated cheddar cheese on top (for
vegan, omit cheese or use tofu cheese).  The broccoli can either be
stirred in at the last minute, pressed on top of the chili for nice
presentation, or placed along side it.  Serve with spanish rice (follows)
and with warmed corn tortillas!.


==================================================


        Spanish Rice
        ----------

        2 cups long grain white rice
        4 cups veg. stock -OR-
        4 cups water and 2 veg. bullion cubes
        1 6-ounce can tomato paste
        3 cloves garlic, minced
        2 onions, chopped
        2 stalks celery, chopped
        1 bell pepper, seeded, stemmed, and chopped
(that's a capsicum for you folks on the other side of the lake)
        2 tsp paprika
        3 tbs. margarine
        1 tsp salt
        1/2 tsp. basil
        1/2 tsp. oregano
        1/2 tsp. chili powder

In a large pot, melt margarine over medium heat.  Add onions, garlic, and
rice.  Stir for about 5 minutes.  Add stock, celery, green pepper,
tomato paste, and spices.  Stir, reduce heat to medium-low, cover, and
let cook for 45 minutes to one hour.  Stir occasionally, and add some
water if needed.  Ready when rice is tender.

---------------------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: LACTO: Another Dish with Rice and Stuff in it (repost)
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Another Quick'n'EZ (TM) Rice Dish from the people that
brought you basmati tartar :-)

        1 cup uncooked basmati or calrose rice
        2 cups water
        1 TBS miso
        2-3 TBS sunflower seeds
        2 TBS unsalted butter
        1/2 cup nonfat yogurt
        2 tsp cardomom powder
        3 TBS tamari

Combine rice, water,  miso, and sunflower seeds in
a pot; bring to a boil, cover and reduce heat to med-low.
Cook for 20 minutes.  Fluff the rice; add the butter
and tamari, stir until the butter is melted.  Add the yogurt
and cardomom and serve.  (It's good with tamarind
chutney if you happen to have any around).

Optional; cook the sunflower seeds on medium in the
butter until toasted, then cook the rice on top of that.

------------------------------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: LACTO: Mom's easy yougurt recipe & yougurt cheese (repost)
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(note: I just got my archives back on line, and decided to
repost recipes I sent over the last year or so for the benefit
of new readers, and also for r.f.v.c. All will be flagged with
"repost" in the subject line.)

===================================================

My mother found this simple *no boil* yogurt recipe in the
paper the week we moved to California (back in 1973).  She
makes 2-3 batches every week.

Stir 1-3/4 cups nonfat instant milk powder
Into 3-3/4 cups hot tap water.
Add 3 Tablespoons of yogurt (no additives)*
OR 2 envelopes Yogurmeit (any health food store should have it).

Pour into cups, cover, plug in the yogurt maker for 7-10 hours
and refrigerate.  Easy!  She cleans the cups & lids in the dishwasher
just before using them.

*Save some from each batch to start the next batch.

If you don't have a yogurt maker, you can generally
find them cheap and unused at garage sales.

Another recipe:

        Yougurt Cheese

        Empty 4 cups of yogurt into a paper-lined
coffee filter (like a Melita); set over a bowl, and let drip
for 6-10 hours.  The result is like cream cheese.  You can
mash in chives, onions, or whatever when it is done.

enjoy!
chas/



---------------------------------------
Chuck Narad -- diver/adventurer/engineer




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From: mantell@rpi.edu (Abraham S. Mantell)
Subject: Rice - How nutritious???
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Hello,

I have been consuming much rice the last few months, and am curious to
know what nutritional value it has??  

It seems to me that white rice is primarily "filler"...thus I try to
eat mostly brown or grain-type rice, I figure at least it contains more
fiber than white rice...and perhaps more vitamins and minerals as well.

But I am not certain about all this.

So, is rice a good food to eat in large quantities, or not??

Thanks in advance!!!

Abe

mantell@rpi.edu




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From: kiesch@leland.Stanford.EDU (John Henry Kieschnick)
Subject: RE: VEGAN: Quick Dan-Dan Mein (repost)
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This is especially good if you add tiny chunks of sauteed
eggplant and carrots.


-- 
John Kieschnick (Dept of Asian Languages, Stanford U.) 
"When I was in school, if you knew German, you never graduated. You
just spent your life knowing German. Nowadays I think that happens
with Chinese." -- Umberto Eco   KIESCH@leland.stanford.edu



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From: amcmicha@mason1.gmu.edu (Andrew McMichael)
Subject: RE: Rice - How nutritious???
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Abraham S. Mantell (mantell@rpi.edu) wrote:
[...deletia concerned brown v. white rice...]
: So, is rice a good food to eat in large quantities, or not??

For what it's worth:

I've been a vegan for about 8 months and a lacto-ovo for 7 years
before that.  Upon going vegan,  I initially experienced some 
tiredness, lack of energy, etc.  I started eating rice,  both brown
and white,  with at least one meal a day in order to boost
my complex carb/starch intake.  It has certainly helped.  I probably
go through a couple of pounds/week of rice and take a multi-
vitamin and vitamin 'C'.  I run, swim, bike,  and play water polo.
So *I* think rice in large quantities is a Good Thing in that it
is a good, compact source of vitamins and minerals.





--
Andrew McMichael   amcmicha@mason1.gmu.edu    Graduate School of History

Thiry spokes converge upon a single hub; It is on the hole in the center that 
the use of the cart hinges.  -Lao Tzu



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From: judi@laplace.csb.YALE.EDU (Judith S. Janette)
Subject: OVO: Matzah Lasgna
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Here are a few more ideas: 

If you're Sephardic and will eat legumes and rice, try making risotto.  
There are also lots of Indian recipes that can be used for Pesach (once  
again, only if you eat rice and legumes). The following recipe is for a  
matzah "lasgna". The recipe is an authentic Italian one derived from  
authentic Italian Jews (hence the real seasonings and actual effort made  
in the preparation...)


12 standard matzahs
1 cup olive oil
Salt and freshly ground pepper to taste
1-1/2 pounds onions, thinly sliced
4 artichokes, or 2 8-ounce cans of artichoke hearts
Juice of 1 lemon, plus 1/2 cup juice
6 cloves garlic, minced
3/4 teaspoon minced rosemary
3/4 teaspoon minced sage
2 pounds fresh spinach, cleaned, stemmed, and cooked 4 to 5 minutes in
  a pot with only the water left on the leaves, then squeezed dry
1 peperconcino (dried red chili), seeded and minced
1/2 teaspoon freshly grated nutmeg
1 pound mushrooms, sliced
6 large eggs
1 cup vegeatble broth or water

1.  Cover the matzahs with water and let sit until wet and almost
    crumbling. (step 2 deleted- the original used meat, but I deleted it)
3.  Saute the onion in 1/4 cup of the olive oil,  Drain and set aside.
4.  Clean the artichokes, remove the chokes and fibrous leaves, cook
    for about 20 minutes in water with lemon, and then saute the
    artichokes in 1/4 cup olive oil with 2 cloves garlic, rosemary, sage,
    and salt to taste.  Drain and set aside.  If using canned hearts,
    cut in half.
5.  Clean, stem and cook the spinach for 4 to 5 minutes in a pot with only
    the water left on the leaves,  Squeeze dry.  Saute with 2 more
     cloves of garlic, the peperoncino, nutmeg, salt to taste in 1/4 cup
    olive oil.  Drain and set aside.
6.  Lastly, saute the mushrooms in 1/4 cup olive oil, with 2 more cloves
    garlic and salt to taste added after 3 to 4 minutes.
7.  Grease a 9- by 13-inch baking dish and cover the bottom with the
    sauteed chopped meat if using.  Cover with a layer of 3 matzahs.
    Don't be upset if the matzahs fall apart; it won't matter.  Cover
    with the onions.  Layer 3 more matzahs on top, alternating with the
    artichokes, spinach, and mushrooms, and finishing with the mushrooms.
8.  Beat the eggs and the remaining 1/2 cup lemon juice, and pour over
    the top of the dish.  Add enough of the broth or water to moisten  
well.
9.  Bake in a preheated, 400-degree oven for about 30 minutes or until
    the mixture is set and cooked through.

Yield: 8 to 10 servings (P) or (M)



--

Judi Janette	judi@laplace.csb.yale.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:01:03 EST 1994
Article: 428 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: brb2@po.CWRU.Edu (Barbara R. Baylis)
Subject: RE: Advice on Potatoes
Message-ID: <2mut02$ah3@usenet.INS.CWRU.Edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
Date: Fri, 25 Mar 1994 21:49:59 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 12


In regards to keeping the skin on potatoes, everything I have read, and all 
the good biochemists I have heard say peel your potatoes and carrots and other
typically peeled veggies.  Even with organic veggies, the ground is still
polluted enough to warrant peeling.  At the very least, scrub these underground
grown veggies as much as your impatient/starving self can.  You can look at it
in 2 ways 1)peel 'em and recognize that you are getting sufficient nutrients
by eating lots of veggies and being a vegetarian or 2)what's a little toxin
compared to smog, polluted municipal water, and aluminum in anti-perspirant!

Have a nice day!



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:01:09 EST 1994
Article: 429 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: coon@ecn.purdue.edu (Matthew S Coon)
Subject: REQUEST: Vegan pecan pie
Message-ID: <Cn88tK.Dp5@noose.ecn.purdue.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Purdue University Engineering Computer Network
Date: Fri, 25 Mar 1994 21:50:09 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 6

Is it possible to make an egg-free pecan pie?  I tried to make one
with Ener-G egg replacer (it claims to work for quiche and mousse)
and ended up with a lovely pie crust full of syrup.  Any suggestions?

m@t



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:01:12 EST 1994
Article: 430 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: judi@laplace.csb.YALE.EDU (Judith S. Janette)
Subject: RE: cooking Oat Groats
Message-ID: <1994Mar25.161845.7717@cs.yale.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: judi@laplace.csb.YALE.EDU (Judith S. Janette)
Organization: Yale University, Department of Computer Science, New Haven, CT
References: <2mni6p$gh9@ulowell.uml.edu>
Date: Fri, 25 Mar 1994 21:50:20 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 36

In article <2mni6p$gh9@ulowell.uml.edu> steriti@donald.cpe.uml.edu (Ron  
Steriti) writes:
> 
> I've been looking for breakfast foods and picked up
> some Oat Groats from the natural foodstore
> but i'm not sure how to cook it,
> The store owner said to Soak overnight
> and Cook w/ water
> It still is a bit crunchy, some questions:
> 
> How long do you cook it?
> How much water & oats for 1 serving?
> Does it eventually get real creamy?
> 
> (i think i'm not cooking long enough or adding enough H2O)
> 

My Irish mother in law used to eat this stuff a lot. Back in Ireland, her  
mom let it cook all night with "more water than you'd usually use" (sorry,  
no more technical info was given...). My kids and I like it crunchy, so we  
just cook it for an hour or so with a water to oats ratio of 2.5:1, and I  
add more water if necessary. For one serving, try usung about 1/4 cup dry  
oats and 2/3 cup water. Also, you might try just soaking the oats for a  
few hours to overnight before you cook them. Let me know if this works-  
I've never tried it.

I personally don't recommend cooking the stuff overnight. It may be a bit  
tough to explain to the firemen that they're there because you like your  
oats creamy...

-Judi

--

Judi Janette	judi@laplace.csb.yale.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:01:30 EST 1994
Article: 431 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: "K. Woodfork" <kaw6m@dayhoff.med.virginia.edu>
Subject: plum sauce/garlic sauce
Message-ID: <Cn8Cnx.HqB@murdoch.acc.Virginia.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Virginia
Date: Fri, 25 Mar 1994 22:15:16 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 10

Does anyone have a recipe for the type of plum sauce used in 
many Chinese restaurants for mu shu dishes? How about a recipe
for garlic sauce?

Thanks in advance,
Karen


>From marty Tue Mar  1 10:19:25 MST 1969



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:01:35 EST 1994
Article: 432 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen)
Subject: RE: VEGETARIAN INDIAN COOKBOOKS: Recommendations requested
Message-ID: <karpen-250394122753@shiva4175.nrl.navy.mil>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Naval Research Lab
References: <2mspdf$2f2@vixen.cso.uiuc.edu>
Date: Fri, 25 Mar 1994 22:15:29 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 27

In article <2mspdf$2f2@vixen.cso.uiuc.edu>, detrag@uxa.cso.uiuc.edu
(detraglia s j iii) wrote:

> Greetings Gentle Readers:
> 
> As a recently converted vegetarian, but a long-time Indian food lover, I 
> would appreciate some recommendations as to the "best" cookbook for 
> vegetarian Indian cooking.  
> 

Boy, this should be an FAQ by now!  :^>

IMHO Julie Sahni's books are the best, esp her pure vegetarian one (still
cant get the title straight, but it's something like Indian Vegetable and
Grain Cooking....).  Only caveat is that her Indian Microwave Cooking is
uneven, but interesting. Madhur Jaffrey's Worlds of the East has alot of
Indian dishes in it, as well as interesting dishes from the rest of Asia,
and the ones i've tried were good.  I'm not fond of the Yamuna Devi stuff
because she uses hing (asafetida) instead of onions and garlic,  but that's
my personal tastes (and her religious restrictions). 

-- 
Judy Karpen                        "pushing back the frontiers of
science...."
karpen@nrlfs1.nrl.navy.mil          Code 7675K, NRL, Washington DC
20375-5352



From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Mar 31 18:01:41 EST 1994
Article: 433 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.cooking,alt.food.fat-free,rec.food.recipes
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL
From: emilyb@netcom.com (Emily Breed)
Subject: VEGAN: tomatoes & kale side dish
Message-ID: <emilybCn8xu6.DLt@netcom.com>
Followup-To: poster
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: None of the above
Date: Sun, 27 Mar 1994 19:24:32 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: vegan/tomato-kale-dish
Lines: 29
Xref: bigblue.oit.unc.edu rec.food.veg.cooking:433 rec.food.veg:37843 rec.food.cooking:72026 alt.food.fat-free:3954 rec.food.recipes:8063

A few days ago I got a craving for something with kale, and decided to 
see what I could toss together with what was in the pantry.  The result 
is a very tasty side dish that could hardly be easier to cook:

Tomatoes & Kale
---------------

Ingredients:
	6 leaves curly kale
	1 can (approx. 16 oz) ready-cut tomatoes in juice
	Italian-style seasonings to taste (1/2 tsp mixed oregano, basil,
		and rosemary is a good place to start)

Directions:
Cut or tear kale into bite-sized pieces.  Place in a colander and rinse 
under running water.  Don't drain too thoroughly, as you want a fair bit 
of water to remain on the leaves.  Place the washed kale into a non-stick 
frying pan on medium heat.  Stir as the leaves wilt.

When the leaves are wilted but not completely tender (they should be a 
brilliant green at this point), add the ready-cut tomatoes, reserving the 
juice.  Sprinkle the spices over the pan and continue to stir for a few 
moments, until the tomatoes are heated through.

Add reserved tomato juice to taste; adding a lot will make a soup-like 
dish, while adding a little will make more of a traditional side dish.

Emily Breed                                                  emilyb@netcom.com



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:01:45 EST 1994
Article: 434 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: dharris@blue.weeg.uiowa.edu (dharris)
Subject: veg. restaurants in paris
Message-ID: <2mvq6c$83t@nexus.uiowa.edu>
X-Posted-From: InterNews 1.0@nexus.uiowa.edu.
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Iowa, Iowa City, IA, USA
Date: Sun, 27 Mar 1994 20:17:19 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Xdisclaimer: No attempt was made to authenticate the sender's name.
Lines: 4

there is a wonderful veg. restaurant called 'le grenier de notre dame'
very close to notre dame. there are also a couple of tibetan
restaurants that have plenty of veg. food.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:01:49 EST 1994
Article: 435 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: ababil@ACC.HAVERFORD.EDU (Alison Babil)
Subject: RE: Looking for cookbook
Message-ID: <ababil-260394155738@165.82.111.205>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Haverford College
References: <2m61l9$134@apple.com>
Distribution: usa
Date: Sun, 27 Mar 1994 20:17:19 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 25

In article <2m61l9$134@apple.com>, joyce@apple.com (Joyce Wermont) wrote:

> 
> About a month ago, I heard an interview on the radio with the
> author of a cookbook that I'd like to get. Unfortunately, I don't
> remember the title of the book or the author's last name, which
> makes it very difficult for me to track it down. I called the
> radio station about it but they weren't able to help me.
> 
> The concept of the book is gourmet vegan recipes. The cuisine
> is traditional European-based American food, with a lot of rich
> creamy sauces, mostly using tofu as a base. The author is
> originally from Japan, and uses a lot of Japanese ingredients
> in the recipes. I do at least remember her first name: Myoko.
> She runs a wholesale natural foods business in the San Francisco
> Bay Area, supplying local health food stores.
> 
> Does this sound familiar to anyone?? If so, could you tell me
> the book title and full name of the author?
 
Her full name, I believe, is Myoko Nishimoto.  She did an article for
Vegetarian Times a couple months ago, on gourmet vegan desserts.  I
think she owns the Now and Zen Bakery, also in the San Francisco Bay area. 
--Alison Babil-- 



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:01:52 EST 1994
Article: 436 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking,alt.fatfree
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: meh8@midway.uchicago.edu (maurita e horn)
Subject: REQUEST:  Naan  (a/k/a  Indian bread)
Message-ID: <1994Mar26.000348.11180@midway.uchicago.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: meh8@midway.uchicago.edu
Organization: University of Chicago -- Academic Information Technologies
Date: Sun, 27 Mar 1994 20:17:27 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 5

I am looking for a low-fat or fatfree recipe for Naan (that
bread you get in Indian restaurants).
Thanks!




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:01:57 EST 1994
Article: 437 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: Linda.McAllister@Eng.Sun.COM (Linda McAllister)
Subject: RE: VEGETARIAN INDIAN COOKBOOKS: Recommendations requested
Message-ID: <2n01r8$qq5@engnews2.Eng.Sun.COM>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Sun
References: <2mspdf$2f2@vixen.cso.uiuc.edu>
 <karpen-250394122753@shiva4175.nrl.navy.mil>
Date: Sun, 27 Mar 1994 20:17:33 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Content-Length: 1151
Lines: 24

In article <karpen-250394122753@shiva4175.nrl.navy.mil> karpen@nrlfs1.nrl.navy.mil (Judy Karpen) writes:
>
>IMHO Julie Sahni's books are the best, esp her pure vegetarian one (still
>cant get the title straight, but it's something like Indian Vegetable and
>Grain Cooking....).  Only caveat is that her Indian Microwave Cooking is
>uneven, but interesting. Madhur Jaffrey's Worlds of the East has alot of
>Indian dishes in it, as well as interesting dishes from the rest of Asia,
>and the ones i've tried were good.  I'm not fond of the Yamuna Devi stuff
>because she uses hing (asafetida) instead of onions and garlic,  but that's
>my personal tastes (and her religious restrictions). 
>
>

I'll second the recommendation for Sahni's books with another caveat:  she's fond
of using both sour cream and yogurt in the same recipe, so you may want to do some
experimenting if you want a low fat recipe.  Her comments are usually interesting,
especially when she talks of how meat-based recipes are adapted for vegetarian
cooking.  Her first book, while not a vegetarian cookbook per se, contains my 
favorite bean dish: garbanzos in tamarind sauce.







From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:02:07 EST 1994
Article: 438 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: wilks@smtp.anes.upmc.edu
Subject: RE: REQUEST: Any good tofu recipes
Message-ID: <wilks.3.2D939011@smtp.anes.upmc.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: -
References: <2k0su6$6iu@netnews.upenn.edu>
Date: Sun, 27 Mar 1994 20:17:38 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 15


In article <2k0su6$6iu@netnews.upenn.edu> shswe@sas.upenn.edu (Stanford Hswe) writes:
>From: shswe@sas.upenn.edu (Stanford Hswe)
>Subject: REQUEST: Any good tofu recipes
>Date: 15 Mar 94 23:52:57 GMT


>I have a couple of vegetarian friends and would like to make a good tofu
>dish(es) for them.  Any suggestions?

When I first started to use tofu, I went to various chinese restaurants and 
ordered their vegetarian, tofu dishes.  When I particularly liked one, I would 
ask the waiter for recipe instructions and to my surprise, they were delighted 
to share the recipe with me.  Give this a try.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:02:13 EST 1994
Article: 439 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: eslyons@husc9.harvard.edu (Elizabeth Lyons)
Subject: veggie sandwiches
Message-ID: <2n07ro$ntd@scunix2.harvard.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Harvard University, Cambridge, MA
Date: Sun, 27 Mar 1994 20:17:47 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 8

My favorite Veggie sandwich is found at the local AuBonPain...
French roll with slices of Brie cheese, lettuce, tomato, onion and 
oil-and-vinegar... add some hot peppers if desired. I've experimented 
with brie sandwiches, and they work quite well.
Hope this aids.
Zil




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:02:18 EST 1994
Article: 440 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: adwivedi@acs.ucalgary.ca (Apoorv Dwivedi)
Subject: Veg Sandwiches
Message-ID: <Mar26.034351.23521@acs.ucalgary.ca>
Summary: Thanks! 
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The University of Calgary, Alberta
Date: Sun, 27 Mar 1994 20:18:01 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 12

Wow! I just checked my mail, and was overwhelmed by the responses
to my earlier post for veg sandwiches. Lots of useful recipes and
ideas, that I'm sure will last me quite awhile. 
 
I was thinking about editing the responses and splicing them
together for a repost when I get some free time. In the meantime,
if anyone wants to see the types of recipes just drop me a note. 
 
apoorv.





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:02:22 EST 1994
Article: 441 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: ned@halcyon.halcyon.com (Ned Schumann)
Subject: HELP! Recipe Contest
Message-ID: <2n0hc4$mmf@nwfocus.wa.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Northwest Nexus Inc.
Date: Sun, 27 Mar 1994 20:18:08 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 55

All you Creative Veggie Cooks---don't prove me wrong! I've been bragging 
to my partner about cooks on the Internet and when the following contest 
was announced I just *knew* that we would receive LOTS of super recipes 
from "netters." I did several cross-postings hoping to hit a good 
sampling of potential contestants, but in a week, have only had one 
response :-( BTW it was a good Wild Rice and Orzo Salad.  So without further 
whining from me, won't you:
SEND IN YOUR HEALTHIEST HOLIDAY RECIPES & WIN $500!

The Physicians Committee for Responsible Medicine is sponsoring another
recipe contest! Submit your favourite, original, no-cholesterol recipe 
and you could win $500!
      PCRM will publish the best recipes in their publication, _Good
Medicine_ and the first-place winner will receive a prize of $500!
      Recipes for any holiday or special occasion can qualify:
birthdays, Thanksgiving, Christmas, Passover, Kwanzaa, Rosh Hashanah,
Easter, you name it.
      Original recipes for appetizers, salads, soups, entrees,
side-dishes, desserts, or beverages are all welcome. Recipes should be
free of meat, eggs and dairy ingredients and should be low in fat. A 
panel of vegetarian cooks will test them and select the winner.

Email your recipe and the information on the following form to
kate@olympus.net. Or you may copy this form and snail mail it, plus your
recipe, to:
Kate Schumann,
Good Medicine Food Editor
537 Tyler St
Port Townsend, WA 98368

Be sure the recipe is postmarked no later than April 15th 1994

************************************************************************
GOOD MEDICINE HEALTHY HOLIDAY RECIPE CONTEST
Please accept my submission to the Healthy Holiday Recipe Contest.
Enclosed is my original holiday recipe. I give PCRM permission to use 
this recipe and to publish it without limitation.
Signature or email address:
Name:
Street Address:
City:
State and Zip:
Daytime phone
Recipe Title and Holiday

***********************************************************************

NOTE: 1992's Best Veggie Burger Contest was a HUGE success! We received
over 700 entries and many of the recipes are now included in the
soon-to-be-released book, entitled _The No-Cholesterol, Low Fat,
Vegetarian Barbecue Cookbook_ published by St Martin's Press.

Kate Schumann
kate@olympus.net



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:02:26 EST 1994
Article: 442 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: danielc@panix.com (Daniel Convissor)
Subject: RE: egg substitutes
Message-ID: <2n0ipa$gmk@panix.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: PANIX Public Access Internet and Unix, NYC
References: <1994Mar14.142652.6302@yvax.byu.edu> <2mglr2$mnm@crl2.crl.com>
Date: Sun, 27 Mar 1994 20:18:15 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 11

Egg Substitute:

1 T  Ground up Flax Seeds + 1/4 c boiling water.  Combine and beat till
frothy.

-- 
|| D A N I E L    C O N V I S S O R  : Some people see things as they are
|| e-mail:  danielc@panix.com        :    and say why.
|| Transportation Consultant         : I see things that never were
|| Brooklyn, New York                :    and say why not. -Geo. Bernard Shaw



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:02:35 EST 1994
Article: 443 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: wxh@beta.lanl.gov (William E. Harvey)
Subject: What is tancom?
Message-ID: <2n1ho8$4f4@newshost.lanl.gov>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Sun, 27 Mar 1994 20:19:37 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 4


Fram a recent post in this group is a recipe I want to try.  It has
the ingredient tancom.  What is this, and what could I substitute?



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:02:50 EST 1994
Article: 444 of rec.food.veg.cooking
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From: mwise@sfu.ca (Mary-Anne Wise)
Subject: RE: Food for A Single Person
Message-ID: <1994Mar26.162049.29333@sfu.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Simon Fraser University, Burnaby, B.C., Canada
References: <1994Mar21.152510.15651@msuvx2.memst.edu>
 <2ms7aj$nv6@rockall.cc.strath.ac.uk>
Date: Sun, 27 Mar 1994 20:19:42 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 16

In article <2ms7aj$nv6@rockall.cc.strath.ac.uk> clcv75@ccsun.strath.ac.uk writes:
>Hello,
>
>Does anyone have any recipies for dishes for one person ? I once came across a Delia Smith book full of some really good looking stuff, alas it is not on the selves now. I am always looking for new things to make and although company is usually preferable
>
>Hungry Daniel
>
>

I found a really good cookbook for one person.  It is called The
Single Vegan and is written by Leah Leneman.  It is divided by season
to take advantage of current produce and even has shopping lists.

Enjoy




From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:03:03 EST 1994
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From: srikanth@thuban.engin.umich.edu (Ranganathan Srikanth)
Subject: RE: REQUEST: Vegetarian Sandwiches
Message-ID: <2n1sh8INNjng@srvr1.engin.umich.edu>
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Date: Sun, 27 Mar 1994 20:19:56 GMT
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Dhania Chutney sandwitch (Cilantro or Coriander chutney)


! large bunch of cilantro cleaned and chopped small

4 Green chillis (more/less as per your taste)

Fry the chilli and coriander in two table spoons
of oil for about three minutes and grind the stuff
into fine paste (use very littel water to grind

Toast bread and load the paste in between before
you go crunch on it.

Refrigerate  and use it over the week

(add salt--sorry forgot that)

srikanth



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Mar 31 18:03:09 EST 1994
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From: danielc@panix.com (Daniel Convissor)
Subject: Re: REQUEST: Vegetarian Sandwiches
Message-ID: <2n0jgu$hq9@panix.com>
Keywords: help, sandwiches, food
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: PANIX Public Access Internet and Unix, NYC
References: <Mar23.053049.45153@acs.ucalgary.ca>
Date: Sun, 27 Mar 1994 20:41:02 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 21


Salad Sandwich:

Two slices of bread.  On one put almond buter.  On the other put miso.

Add your favorite vegies.  I like red leaf lettuce, parsley,
(fresh/ripe/summer) tomatoes, carrots, garlic... etc.  I put on what ever is
around.  It doesn't much matter.  It all tastes good.

You can even put on some walnuts.  With the carrots, cut them across the
carrot, making round chunks, not strips, and imbed them into the almond
butter or miso.  Imbed the nuts into the sticky stuff too.  This way, they
don't fall out.

MANGIA!
-- 
|| D A N I E L    C O N V I S S O R  : Some people see things as they are
|| e-mail:  danielc@panix.com        :    and say why.
|| Transportation Consultant         : I see things that never were
|| Brooklyn, New York                :    and say why not. -Geo. Bernard Shaw



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Mar 31 18:03:12 EST 1994
Article: 447 of rec.food.veg.cooking
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From: wylder@delphi.com (John Wylder)
Subject: VEGAN: Spinach Mushroom Pie  (Re: TVP recipes)
Message-ID: <9403271614591.wylder.DLITE@delphi.com>
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Date: Sun, 27 Mar 1994 21:39:06 GMT
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:447 rec.food.recipes:8064 rec.food.veg:37848

Raghavendra Madyastha asked for recipes using TVP.  The following is one of
my favorites.  It came from a _Vegetarian Times_ article about TVP (Feb. 92).

      Title: Spinach-Mushroom Pie
      Yield: 8 servings
 
---------------------------DOUGH---------------------------
      1 tb Yeast
      1 c  Warm water
    1/2 ts Sugar
      1 tb Oil
      3 c  Unbleached flour
    1/2 ts Salt

--------------------------FILLING--------------------------
      1 c  TVP granules or flakes
    7/8 c  Boiling water
      1 ts Oregano
      1 ts Basil
    1/2 ts Fennel seeds
      1 tb Olive oil
      2 c  Mushrooms, sliced
     10 oz Frozen chopped spinach,
           -thawed and drained
      6 oz Tomato paste
    1/4 c  Water
           Soymilk or oil for brushing
           -top crust
 
  Dough:  In a large bowl, mix together yeast, water,
  and sugar.  Let stand 5 minutes.  Add oil, flour, and
  salt.  Knead about 5 minutes into a smooth, elastic
  ball of dough,  Cover and let rise until double in
  size. Punch down.
  
  Filling:  Mix together TVP, boiling water, oregano,
  basil, and fennel seeds.  In a large skillet, heat
  olive oil.  Saute TVP mixture for a few minutes.  Stir
  in mushrooms, spinach, tomato paste, and water until
  heated through.
  
  Preheat oven to 375 degrees. Roll the dough into a
  large oblong shape, spread filling evenly on top and
  roll up like a jelly roll.  Brush top with a little
  bit of milk or oil. Bake for 30 to 35 minutes.  If
  crust begins to brown too much, cover with foil during
  the last 5 or 10 minutes. Cut into 16 slices to serve.
  
  Note:  I have used half the oil in the bread and 1/3
  the oil in the filling with good results.  Also, salt
  is really needed in the filling (if you like salt).
  
  Per serving: 259 calories 5 gr fat
_________________________________________________________________  
Susan Wylder                                    wylder@delphi.com
South Carolina State University           zf_wylder@scsu.scsu.edu
_________________________________________________________________ 



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:03:15 EST 1994
Article: 448 of rec.food.veg.cooking
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From: hole@netcom.com (Will Leland)
Subject: Nutritional Yeast Cheese Spread!
Message-ID: <holeCnAtAB.C62@netcom.com>
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Date: Sun, 27 Mar 1994 23:05:28 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 7

One of my favorite things to do with NY is to stir as much as I can into
a container of non-fat cream cheese.  Goes great with veggies and
breads.

-- 
IMHO -  Will Leland   hole@netcom.com



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:03:16 EST 1994
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From: lindsays@UTKVX.UTCC.UTK.EDU (Lindsay-smith, Chris Edw)
Subject: faq
Message-ID: <26MAR199423523910@utkvx.utk.edu>
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Is there a FAQ for this group. If so, where is it located? 



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:03:19 EST 1994
Article: 450 of rec.food.veg.cooking
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From: bonvicin@vscrna.cern.ch
Subject: Low-fat salad dressings
Message-ID: <1994Mar27.124645.1@vscrna.cern.ch>
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:450 alt.food.fat-free:3956

I am sure this has been debated to death, however
my problem is that I eat huge salads, and while I
have lost the taste for most fats, I still appreciate
a nice olive oil and italian dressing.
In two people, we go thru a liter of olive oil every
6 weeks, which is a whopping 100 Kcal/person/day,
or 5% right there. Then of course there are the meals
away from home, which you can control to a point,
tofu once a week, a penchant for chickpeas and oats,
whatever oil one uses for sauteeing things, soymilk,
etc.
Clearly for me cutting down on olive oil is the
major and easier target.

Whether you are a low-fat or a vegan, you have to eat salad
all the time. So, it would be good to collect the low-fat 
dressings, and I could then post them. Can you help? 
Specify, if possible, which kind of salad the dressing 
goes with (eg, leafies only, or lettuce-tomato, or
chickpeas-couscous-bellpepper). 



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:03:23 EST 1994
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From: eb591@cleveland.Freenet.Edu (Jim McElhinney)
Subject: Need/want info for Knoxville, TN
Message-ID: <2n48d3$82u@usenet.INS.CWRU.Edu>
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Organization: Case Western Reserve University, Cleveland, Ohio (USA)
Date: Sun, 27 Mar 1994 23:05:51 GMT
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My wife and I will be spending time in Knoxville in May.  I was able to
get little information on the net.  Any information about where one
can go out to eat and buy organic veggies would be appreciated.
Also, since weare taking the scenic route down, any information of
the same sort along both Skyline Drive and the Blue Ridge Mtn.
Parkway would be appreciated.

Thanks in advance,
Jim McElhinney
eb591@cleveland.freenet.edu
-- 
Jim McElhinney
eb591@cleveland.freenet.edu



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!darwin.sura.net!howland.reston.ans.net!torn!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:03:25 EST 1994
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From: mdb@osuunx.ucc.okstate.edu (Molly Bowling)
Subject: Re: Rice - How nutritious???
Message-ID: <1994Mar27.162031.3438@osuunx.ucc.okstate.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Sun, 27 Mar 1994 23:06:03 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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mantell@rpi.edu (Abraham S. Mantell) writes:

>I have been consuming much rice the last few months, and am curious to
>know what nutritional value it has??  

>It seems to me that white rice is primarily "filler"...thus I try to
>eat mostly brown or grain-type rice, I figure at least it contains more
>fiber than white rice...and perhaps more vitamins and minerals as well.

I read the labels on some packages of whole-grain rice and white rice,
and discovered that the processed, white rice had more vitamins and
minerals, but the white rice is enriched.  

Whole-grain rice takes longer to digest, and leaves me fuller longer.  I
also like the taste better.

--- Molly Bowling
|X| mdb@osuunx.ucc.okstate.edu
---




From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!agate!library.ucla.edu!news.mic.ucla.edu!unixg.ubc.ca!nntp.cs.ubc.ca!utcsri!utgpu!NOT-FOR-MAIL Thu Mar 31 18:03:29 EST 1994
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From: sridhar@asuvax.eas.asu.edu (Guide Reminder)
Subject: FAQ: World Guide to Vegetarian Restaurants - Bimonthly Reminder
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Followup-To: poster
Keywords: faq veg 
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Xref: bigblue.oit.unc.edu rec.food.veg:37876 rec.food.restaurants:7210 rec.food.veg.cooking:453

This is a bimonthly reminder for the ftp location of the "World Guide
to Vegetarianism" maintained by mwisdom@ccs.carleton.ca (Mark Wisdom).

[ Suggestions on this reminder should be directed to me while the
  updates/comments regarding the guide should be directed to the
  contacts mentioned in the guide. 
- Sridhar Venkataraman <sridhar@asuvax.eas.asu.edu> ]

______________________________________________________________________


The World Guide to Vegetarianism is a 14 part listing of vegetarian
restaurants, vegetarian-friendly restaurants, natural food stores,
vegetarian organizations, etc.

You can obtain the latest officially posted copy of this guide by
sending an e-mail to mail-server@rtfm.mit.edu with any combination of
the following lines in your message body:

  send usenet/news.answers/vegetarian/guide/usa1
  send usenet/news.answers/vegetarian/guide/usa2
  send usenet/news.answers/vegetarian/guide/usa3
  send usenet/news.answers/vegetarian/guide/usa4
  send usenet/news.answers/vegetarian/guide/usa5
  send usenet/news.answers/vegetarian/guide/california1
  send usenet/news.answers/vegetarian/guide/california2
  send usenet/news.answers/vegetarian/guide/california3
  send usenet/news.answers/vegetarian/guide/canada1
  send usenet/news.answers/vegetarian/guide/canada2
  send usenet/news.answers/vegetarian/guide/europe1
  send usenet/news.answers/vegetarian/guide/europe2
  send usenet/news.answers/vegetarian/guide/other1
  send usenet/news.answers/vegetarian/guide/other2
  send usenet/news.answers/vegetarian/faq

The guide is also available via anonymous ftp from rtfm.mit.edu in the
directory /pub/usenet/news.answers/vegetarian/guide. The FAQ for
rec.food.veg is in the file /pub/usenet/news.answers/vegetarian/faq.

[ An index of all files is in the works.  When completed, it will be
  posted and might possibly be archived as vegetarian/guide/index.  ]
  


From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:03:32 EST 1994
Article: 454 of rec.food.veg.cooking
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From: 92901092@ramsey.cs.laurentian.ca (F. Mount)
Subject: Yogurt Cheese Mystery
Message-ID: <2n4n0r$p7q@ramsey.cs.laurentian.ca>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Mon, 28 Mar 1994 14:49:08 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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	Hi, I just made a large batch of Yogurt Cheese. YUMMM! This is the
first time that I have ever made a batch that I didn't eat up all at once.
My question is how to store it. For now it's just sitting in an old
yogurt container. Is this the best way?  My other question is what else
I can do with this stuff. I use it as Philly Cream Cheese now...
							Fraser




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:03:38 EST 1994
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From: eg001a@uhura.cc.rochester.edu (GOOSE)
Subject: Does anyone have a good recipe for Hummus
Message-ID: <1994Mar27.195858.20790@galileo.cc.rochester.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Rochester - Rochester, New York
Date: Mon, 28 Mar 1994 14:49:18 GMT
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I've been searching for a good recipe for hummus but can't see to find one.
Any recipes would be appreciated.
Thanks.




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:03:45 EST 1994
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From: jonl@dolphin.upenn.edu (Jon  Lasser)
Subject: pie crust
Message-ID: <2n4ss9$cki@netnews.upenn.edu>
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Date: Mon, 28 Mar 1994 14:49:25 GMT
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I have an extra pie crust that I want to use.  Could someone post a recipe?

-Jon




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:03:53 EST 1994
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From: ckp@po.CWRU.Edu (Chang Kil Park)
Subject: RE: Rice - How nutritious???
Message-ID: <2n52e8$pd5@usenet.INS.CWRU.Edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: ckp@po.CWRU.Edu (Chang Kil Park)
Organization: Case Western Reserve University, Cleveland, OH (USA)
References: <2mttvp$aii@usenet.rpi.edu>
Date: Mon, 28 Mar 1994 14:49:31 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 25


In a previous article, mantell@rpi.edu (Abraham S. Mantell) says:

>
>I have been consuming much rice the last few months, and am curious to
>know what nutritional value it has??  
>Abe
>mantell@rpi.edu

Dear Sir:
	 
     I am not sure whether white rice is just filler, but I
am quite sure the value of brown rice from my experience.  
I was recommended a bowl of brown rice is as good as 20 eggs.
     As I used to be vegetarian who  do not know how to cook
nutritious dishes, I used to feel very weak.  
     One week after I start to eat brown rice, I could feel some
energy soaring in my body and I came to love brown rice since then.
I strongly recommend those who eat white rice everyday
to try brown rice for a week.
     Brown rice is health food which prevent some diseases too.

Changkil




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:04:01 EST 1994
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From: livanmerkest@msuvx2.memphis.edu
Subject: Re: Advice on PotatoesREAD/NEW
Message-ID: <1994Mar27.200240.15898@msuvx2.memst.edu>
News-Moderator: Approval required for posting to rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Mon, 28 Mar 1994 14:49:44 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 16

In article <2mri54$jcb@senator-bedfellow.MIT.EDU>, ivi@athena.mit.edu (Marivi Bermejo Acuna) writes:
> I am really retarded at peeling potatoes...  What would happen if I just 
> left the skin on for most of the dishes...  Would it alter the flavor that 
> much?  Is it just bad practice to do so?
> 
> Are there any dishes out there specifically for unpeeled potatoes?
> 
> Ivi
> 
I personally do no like the taste of the skins in some dishes.  I would 
recommend that you get a high quality peeler.  Someone gave us one for a
wedding gift from Willams Sonoma and I promptly threw out the one I got from
Wal-mart.  I find that peeling is very quick and I no longer nick my self.

--Lea Talley



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:04:03 EST 1994
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From: sethc@engin.umich.edu (seth j colitz)
Subject: Iron?
Message-ID: <2n5lfgINNi2r@srvr1.engin.umich.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Michigan Engineering, Ann Arbor
Date: Mon, 28 Mar 1994 14:49:52 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 15

   I am a recently new Vegitarian (3 months) and I've recently met some- 
one who is also a vegi but says that he eats fish once in a while so he
can makesure he gets enough iron.  I'm just wondering how necessary this  
is because there are definatley other non-animal ways of getting iron.
Is the Quality of iron different in non-meat sources?  Or just lower in
quantity.

Any help on this or suggestions on how to make sure I get enough iron   
will be helpful.  Please email me:   sethc@engin.umich.edu

Couple more questions...  How can you tell if marshmellows have non-meat
gellatin?  Also what is so bad about cooking honey?        thanks again,
                                                           Seth   =}




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:04:07 EST 1994
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From: mobabbb@UTKVX.UTCC.UTK.EDU (Meredith Morris-Babb)
Subject: RE: Need/want info for Knoxville, TN
Message-ID: <mobabbb.1115252163B@newsserver.utcc.utk.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: UT Press
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Date: Mon, 28 Mar 1994 14:50:06 GMT
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Lines: 43

In Article <2n48d3$82u@usenet.INS.CWRU.Edu>, eb591@cleveland.Freenet.Edu
(Jim McElhinney) wrote:
>
>My wife and I will be spending time in Knoxville in May.  I was able to
>get little information on the net.  Any information about where one
>can go out to eat and buy organic veggies would be appreciated.
>Also, since weare taking the scenic route down, any information of
>the same sort along both Skyline Drive and the Blue Ridge Mtn.
>Parkway would be appreciated.
>
>Thanks in advance,
>Jim McElhinney
>

I will see what I can do to help out, Jim.  there are some great places in
K'violle for veggies.  If adamant about organic, I suggest you stay away
from the Farmer's Market in town.  Great stuff, but many of the locals use
chemicals to fertilize, persticide.  There are one or two stands that still
use the "grandma" method *that's organic in East Tennessean!)  and you can
tell right away which ones they are.  Locals stands on sides of roads tend
to use chemicals.  The best places in town are Natural & Organic Food, 7025
Lingston Pike across from (irnonic!) at MacD's.  Kingston Pike is the main
drag in K'ville, so it will be easy to find.  Also try Nature's Pantry 6600
Kibnston Pike and The K'ville Food Coop, 937 Broadway (there is an exit for
Broadf way off I-40 - head north).  We also have a Fresh Market on Kingston
Pike, but, as you may know, yo need to red the labels in the store.  they
are very good about posting this info, but not all of the food are organical
grown.

I doubt you will find much along the slyline and even less on the Blue
Ridge.  I grew up near the NC-VA boorder onthe parkway, and most people
think the chemical food are better - you know bigger, prettier.  You're best
bet will be the bigger cities - Harrisonburg, VA, Kingstyon and Johnson
City, TN, Asheville, NC is a great little twon with lots and lots of
wonderful veggie resturants.  You can prably find some in Boone, NC.  For
beauty, scenery and relaxation - I highly recommend the Blue Ridge over the
Skyline.  And please take amoment to hike the Great SMokey Mnts while here. 
Climb Mt. LeConte for a great hikle and a fabulous view.  Enjoy yor stay and
let mem know if there is anything else you need to know.

Meredith
Meredith Morris-Babb



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Mar 31 18:04:12 EST 1994
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From: Sharon Curtis <Sharon.Curtis@comlab.ox.ac.uk>
Subject: LACTO: Gulab Jamun
Message-ID: <1994Mar24.121643.6364@client41.comlab.ox.ac.uk>
Keywords: yum
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I've tried these in rum syrup as well as rose syrup and these are
delicious! They sort of squelch when you bite into them.
I also used sunflower oil for frying, instead of ghee, and they
turned out fine.

------------------------------------------------------------------------

                GULAB JAMUN

(cake-like fried milk balls in scented syrup)

The dough for this dish takes only minutes to assemble, but the
balls must be fried very slowly under carefully controlled temperatures.
Some recipes increase the flour content in order to minimize the
importance of the heat regulation; but the less flour there is in the
dough, the better the quality of the gulab jamun. If the balls are
browned too quickly or not fried long enough, they tend to collapse
in the sugar syrup. Because the balls must be constantly agitated while
they fry, unplug the phone, pull up a stool and put on your favourite
record.
Gulab jamuns are good sweets for festive moments, such as holidays and
entertaining. They may be served warm or at room temperature.

Preparation and cooking time (after assembling ingredients): ~45mins

   Ingredients:

2 1/2 cups (600ml) water
2 1/4 cups (480g) sugar
1 tbsp (15ml) rose water or 1/2 tsp (2ml) rose essence
ghee for deep frying
2 cups (195g) instant nonfat dried milk powder
1 1/2 tbsp (22ml) self-raising flour
1/2 cup warm milk, or as needed
1 tsp (5ml) ghee or unsalted butter

   Method:

  Combine the water and sugar in a 3 quart/litre pan over moderate heat
and stir constantly until the sugar is dissolved. Raise the heat to
high, and boil for 5 minutes. Remove the pan from the heat, stir
in the rose water or essence, and set aside.
  Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel
at least 10" in diameter. (A bowl-shaped karai or wok makes the best use
of the frying medium.) Place over very low heat while making your dough.
  Brush a plate with a film of oil. Place the milk powder and flour on
a sheet of waxed paper or in a small bowl and mix thoroughly. Combine the
warm milk and 1 tsp ghee or butter in a large mixing bowl. While
sprinkling in the dry mixture with one hand, stir with your other hand
to quickly mix into a pliable dough. Working quickly, wash and dry your
hands and rub them with a film of oil, Divide the dough into 24 portions
and, exerting gentle pressure, roll each portion between your palms into
a smooth ball. Place the balls on a plate.
  Raise the heat to moderately low and when the ghee reaches 215F/102C,
slip in the balls, one by one. They will sink to the bottom of the pan,
but do not try to move them. Instead, gently shake the pan to keep the
balls from browning on just one side. After about 5mins, the balls will
rise to the surface. Now they must be gently and constantly agitated
with a wooden spoon to ensure even browning. After 5mins, the temperature
should increase to 220F/104C; after 10mins, to 225F/107C; after 15mins,
to 230F/110C. After 25 mins, the balls should be golden brown and the
temperature between 245F-250F/118C-121C.
  Remove one ball and slip it into the syrup. If it does not collapse
within 3 mins, add the remaining balls. Otherwise, fry the balls for about
5mins more. The balls should soak in the syrup for at least 2 hours before
serving, and may be stored, well sealed and refridgerated, for up to 4 days.
Return to room temperature or warm before serving.

Makes 24



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Mar 31 18:04:15 EST 1994
Article: 462 of rec.food.veg.cooking
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From: udolph@mzdmza.zdv.uni-mainz.de (Udolph, Gerald)
Subject: yoghurt cheese
Message-ID: <udolph-280394174328@agntea.biologie.uni-mainz.de>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Date: Mon, 28 Mar 1994 17:23:57 GMT
Approved: sridhar@asuvax.eas.asu.edu
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Hi, 

as I didn+t follow the newsgroup last week and therefore, maybe, I missed
the discussion and information about yoghurt chesse. Can anyone tell me
what yoghurt cheese is and how I can make it. Thanks a lot. 
Gerald

P.S. I promise to read the newsgroup more properly next time.



From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!gatech!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Thu Mar 31 18:04:20 EST 1994
Article: 464 of rec.food.veg.cooking
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From: bonvicin@vscrna.cern.ch
Subject: Re: REQUEST: Vegetarian Sandwiches
Message-ID: <1994Mar27.232006.1.a@vscrna.cern.ch>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Supersedes: <1994Mar27.232006.1@vscrna.cern.ch>
Organization: CERN European Lab for Particle Physics
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Date: Mon, 28 Mar 1994 17:46:45 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 35

Make thick hummous (recipe follows). Make sandwich using whole
wheat bread and seasonal veg. Alternatively, use WW pita.

Seasonal veg:
- all seasons: pickled olives, capers, onions, sundried tomatoes
- winter-spring: watercress sprigs, rocket leaves, 
  steamd spinach/chard (pita olny), artichoke hearts, asparagus tips
- summer: roasted eggplant, roasted pepper, fresh tomato
- fall: sauteed mushrooms

Season to taste (black pepper or other)

Thick hummous
Makes hummous that has a consistency close to peanut butter,
and makes meat of sandwich to be flavored with toppings above.
Better make less than 1lb dry if you are the only person eating it.
It lasts only a few days before losing flavor and evntually turning
bad. In that case, make 1/2lb in tomato sauce for dinners, or with
indian spices, or any other way to make a main course out of chickpeas.

1lb dry chickpeas (1700 Kcal, 20% CFF)

Use favorite method to cook them while preserving flavor/nutrients
(soak and discard water, boil and discard water or
 sprout and boil or
 soak and discard water, then boil with kombu/grated ginger/savory)
 use/don't use pressure cooker
 use/don't use sodium bicarbonate in soaking water

COOK THOROUGHLY, unless you are willing to wrestle with them for
1hr. Mash them with either potato masher or with device used for
making potage out of boiled veggies. In blender, put 6 garlic cloves,
soy sauce, black pepper as needed, some parsley to taste, juice of four (4)
lemons. Blend, then add to chickpeas mash, mix thoroughly, refrigerate.



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:04:30 EST 1994
Article: 465 of rec.food.veg.cooking
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From: bonvicin@vscrna.cern.ch
Subject: RE: Iron?
Message-ID: <1994Mar28.214656.1@vscrna.cern.ch>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CERN European Lab for Particle Physics
References: <2n5lfgINNi2r@srvr1.engin.umich.edu>
Date: Mon, 28 Mar 1994 21:03:25 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 71

In article <2n5lfgINNi2r@srvr1.engin.umich.edu>, sethc@engin.umich.edu (seth j colitz) writes:
>    I am a recently new Vegitarian (3 months) and I've recently met some- 
> one who is also a vegi but says that he eats fish once in a while so he
> can makesure he gets enough iron.  I'm just wondering how necessary this  
> is because there are definatley other non-animal ways of getting iron.
> Is the Quality of iron different in non-meat sources?  Or just lower in
> quantity.
> 
> Any help on this or suggestions on how to make sure I get enough iron   
> will be helpful.  Please email me:   sethc@engin.umich.edu
> 

Iron in veg. foods is less bioavailable, but the iron content in fish is
not very high either, so your friend is wrong.

[while iron content in fish is only about 1/2 of that found in soybeans, it 
is heme iron and shows about 12% absorption versus 8% for iron in soybeans]
[Moderator's note - Marty B]

There is some evidence that the body of the long
term vegan is more able to absorb minerals, including iron and calcium, than
the body of the omnivore.

[This may be true for calcium but it's not true for iron]

Iron becomes more available when some acidic agent is present in your food, and
also is more available from grains, beans and fruits than from certain leafy
greens. For example, spinach and Swiss chard have lots of iron (the colour of 
the stems of chard, as well as the stems of some variety of spinach, is red 
because of the high iron), but is bound to oxalic acid which is not absorbed.
Dressing your spinach with vinegar may roughly triple the absorption. 

Here are tricks to boost iron absorption (as well as most other minerals):
- always eat a fruit with your meal
- always dress your salad with vinegar
- cooking something like tomato sauce in cast iron will give you a whopping
  90mg of absorbable iron per serving (900% of RDA? Going from memory. 90 mg
  is from New Laurel's Kitchen). Don't do it too often or you will get
  iron toxicity...
  Most other foods do get lots of iron from cast iron pots as well.

[This is not going to be absorbable iron.  Cooking in iron pots and pans 
will increase the iron content of the food but average absorption is still 
going to be only 5-8%.  This poor iron absorption is why vegetarians have a 
higher iron intake than omnivors but have lower iron stores than omnivores]

- in hummous, citric acid extracts it out of chickpeas.
  So does tomato sauce to any bean or in chili. They are good sources.
- put a spoon of vinegar in your vegetable stock
- smoothie with soymilk and strawberries
- eat whole grains, beans, and generally a balanced veg. diet
- dress things with iron-rich nutritional yeast

The three major acids being absorbed are, as you have seen, acetic acid
(vinegar), ascorbic acid (Vit. C) and citric acid from citrus. You need
4g of iron per year, and a vegan typically intakes kgs/year of these acids.
They bind to all minerals but certainly help make lots of them available.
Typical grains iron content (whole grains only) is 1mg/100 Kcal, and typical
beans content is 2mg/100Kcal, while absorption ranges between 5 and 8%
(it is 20% for meats) before you add acidic agents. Leafy greens
have between 1 and 3mg(chard)/serving, with absorption ranging from 1.4% 
(spinach) to about 5% (cruciferous).
RDA is either 10 or 18mg/day, which includes the fact that absorption is 
low for all foods.

[The RDA assumes an average absorption of 10% which is not going to occur 
on a vegetarian diet.  Vitamin C, acetic acid and citric acid can all 
improve nonheme iron absorption but the improvement is never going to 
provide for the iron absorption that is seen when heme iron is present in 
the diet].



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:04:33 EST 1994
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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: RE: REQUEST: Vegetarian Sandwiches
Message-ID: <2n7cck$q73@fido.asd.sgi.com>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Silicon Graphics, Inc.  Mountain View, CA
References: <2n1sh8INNjng@srvr1.engin.umich.edu>
 <1994Mar27.232006.1.a@vscrna.cern.ch>
Date: Mon, 28 Mar 1994 21:03:32 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 13

I had a great one at Whole Foods in Palo Alto last weekend.
I'm going to guess how they made it :-)

	slice seitan very thin (less than 1/4").  Marinate
it in jamaican jerk sauce.  Grill some sliced green peppers,
grill the seitan, then heap seitan and peppers on a sourdough
roll, melt some swiss cheese on top.  Mangia!

----------------------------------
Chuck Narad -- diver/adventurer/engineer





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:04:39 EST 1994
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From: narad@nudibranch.engr.sgi.com (Chuck Narad)
Subject: RE: yoghurt cheese
Message-ID: <2n7cqd$q73@fido.asd.sgi.com>
Followup-To: rec.food.veg.cooking
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References: <udolph-280394174328@agntea.biologie.uni-mainz.de>
Date: Mon, 28 Mar 1994 21:03:40 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 24


In article <udolph-280394174328@agntea.biologie.uni-mainz.de>, udolph@mzdmza.zdv.uni-mainz.de writes:
> Hi, 
> 
> as I didn+t follow the newsgroup last week and therefore, maybe, I missed
> the discussion and information about yoghurt chesse. Can anyone tell me
> what yoghurt cheese is and how I can make it. Thanks a lot. 
> Gerald
> 
> P.S. I promise to read the newsgroup more properly next time.
> 

I use a coffee filter in a cone (like a Melita); dump in a 
container of yogurt, let it sit for several hours.  the 'whey'
drips out, leaving something sort of like cream cheese.  You can
then add onions, chives, or whatever you like.  Strongly flavored
yougurt gives more interesting cheese flavors.

c/

---------------------------------------------
Chuck Narad -- diver/adventurer/engineer




From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Thu Mar 31 18:04:48 EST 1994
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From: "Gregory H. Ritter" <eng3ghr@hibbs.vcu.edu>
Subject: LACTO: Best Vegetarian Sandwich in the World
Message-ID: <1994Mar28.165453.26895@hibbs.vcu.edu>
Followup-To: poster
Keywords: vegetarian,sandwich,tomato,pesto
Sender: news@gpu.utcc.utoronto.ca (USENET)
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Xref: bigblue.oit.unc.edu rec.food.veg:37906 rec.food.recipes:8080 rec.food.veg.cooking:468


This is the best vegetarian sandwich I have ever come across. 
It's called the "Saturday Night in the Prime of Life" and the
recipe needs to be credited to New Pioneer Natural Foods Co-op in
Iowa City, IA (the best natural foods co-op I've ever come
across--worth a bypass into Iowa City if you're passing on I-80).

I don't have specific measurements here, but I don't think New
Pioneer did either :-).

Ingredients:
     rye bread
     smoked provolone
     aged provolone
     pesto (good stuff, not out of a packet)
     sun-dried tomatoes (chopped & marinated in olive oil) 
     green onions (chopped)
     mushrooms (sliced) 

Slap the a slice of one cheese on a slice of rye bread. Pile it
high with mushrooms, and lather it with pesto and the tomatoes. 
Top the pile off with some green onions and cover it with a slice
of the other cheese.  Heat and serve.  (You have to serve this
heated!  Mmm-mmm!)

Anybody, vegetarian or otherwise, who doesn't like this sandwich
is not from this planet.


Greg Ritter
eng3ghr@hibbs.vcu.edu


From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!news-feed-2.peachnet.edu!gatech!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:04:50 EST 1994
Article: 469 of rec.food.veg.cooking
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From: jereese@silver.ucs.indiana.edu (jean reese)
Subject: Re: Need/want info for Knoxville, TN
Message-ID: <CnE1Kv.IC5@usenet.ucs.indiana.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Indiana University, Bloomington IN
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Date: Mon, 28 Mar 1994 21:46:41 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 37

The previous post mentioned places to buy things, but as far as
going out to eat ...

my absolute favorite place (where we had our rehearsal dinner, in fact),
is now closed. [JoJo's Get-Back Cafe]

The next best place is a place near the center of town called (I believe)
Tomatohead.  It used to be the Flying Tomato, and if you're using an
old phone book, look under that name.  They have a wonderful kudzu
pizza, last time I was there.  Also in the neighborhood is The Soup
Kitchen, which is not organic, but does have good veg soups (and is
run by some friends of ours in Oak Ridge).

On the UT campus, try the Falafel Hut, which is not on the strip, but
close.  Sorry, I don't have a phone book anymore, so you'll have
to get the actual addresses yourself.  Also a good choice is Hawkeye's,
(or is it Hawkeye's Two that's at the campus?), and if you go there,
you should get the Pita Wabbit, which is truly excellent.

I more highly recommend the Knoxville Food Coop than the previous poster,
but places like The Fresh Market, etc., are very popular with those
people who have money.

There are things to eat all over the city, but very few specifically
vegetarian restaurants. I think JoJo's was the only specifically veg
restaurant, and now it's gone.

You'll have a good time there, food-wise.  It's a good place to be.

Jean

-- 
 _/_/_/_/ 
    _/   _/_/_/  _/_/_/    _/_/_/                   Jean Reese
   _/   _/     _/   _/    _/  _/          jereese@silver.ucs.indiana.edu
_/_/   _/_/_/  _/_/_/_/  _/  _/



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:04:57 EST 1994
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From: mphilips@bu.edu (Madhu Philips)
Subject: Request: CHANA MASALA
Message-ID: <2n8dut$o66@news.bu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Boston University
Date: Tue, 29 Mar 1994 15:54:01 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 6

Can someone forward me the recipe for chana masala?

Thanks in advance
mphilips@acs.bu.edu




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:08 EST 1994
Article: 472 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: chris47@liv.ac.uk (Chris Brown)
Subject: RE: Iron?
Message-ID: <CnFELB.2II@liverpool.ac.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The University of Liverpool
References: <2n5lfgINNi2r@srvr1.engin.umich.edu>
Date: Tue, 29 Mar 1994 15:54:41 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 35

seth j colitz (sethc@engin.umich.edu) wrote:
:    I am a recently new Vegitarian (3 months) and I've recently met some- 

Like giving up smoking - stick at it becomes easier

: one who is also a vegi but says that he eats fish once in a while so he
: can makesure he gets enough iron.  I'm just wondering how necessary this  
: is because there are definatley other non-animal ways of getting iron.
: Is the Quality of iron different in non-meat sources?  Or just lower in
: quantity.

: Any help on this or suggestions on how to make sure I get enough iron   
: will be helpful.  Please email me:   sethc@engin.umich.edu

My wife works at a blood bank. They have found no differance in the bodies
iron reserves between omnis and veges. So have a balanced diet. Take a vitamin
supplement after a hangover and generally dont worry about what you eat.

: Couple more questions...  How can you tell if marshmellows have non-meat
: gellatin?  Also what is so bad about cooking honey?        thanks again,
:                                                            Seth   =}
There aint no good gellatin. Also watch out for emulsifiers and animal
whey



--

Chris Brown
============================================================================
| Cardiac Unit, R.L.C.H., Alder Hey, Eaton Rd, Liverpool, L12 2AP          |
| chris47@liverpool.ac.uk                                                  |
============================================================================




From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:11 EST 1994
Article: 473 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: naresh@centerline.com (Naresh Bala)
Subject: REQUEST: eggplant lasagna recipe
Message-ID: <2n9d4a$if8@wcap.centerline.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: naresh@centerline.com
Organization: CenterLine Software, Inc.
Date: Tue, 29 Mar 1994 15:54:49 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 6


Please send me a tasty/healthy eggplant lasagna recipe.   

thanx
naresh



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:16 EST 1994
Article: 474 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: traub@btcs.bt.co.uk (Michael Traub)
Subject: RE: What do you do with Vegetable pulp?
Message-ID: <1994Mar29.151448.8542@btcs.bt.co.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Syntegra, Brighton, UK
References: <1994Mar21.153659.15652@msuvx2.memst.edu>
 <2ml8mu$k4m@news.mic.ucla.edu> <1994Mar23.084146.12504@btcs.bt.co.uk>
 <1994Mar25.001801.18339@cs.sfu.ca>
Date: Tue, 29 Mar 1994 19:11:16 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 36


In article <1994Mar25.001801.18339@cs.sfu.ca>,
Alicja Pierzynska <alicja@cs.sfu.ca> wrote:
>In article <1994Mar23.084146.12504@btcs.bt.co.uk> traub@btcs.bt.co.uk (Michael Traub) writes:
>>There is a *lot* more than just fiber in the pulp left over. Juicers
>>such as the Braun model you referred to worthless as they remove the
>>fiber and other nutrients from the fruit or vegetable. You need a juicer
>>like a vitamix which gives you the whole fruit, pulp and all.
>
>Are you saying that the juicers such as the Braun model
>destroy nutrients or they just make them all go to the juice,
>and therefore the pulp is worthless?

No, I'm saying the opposite. Many of the nutrients are carried
away in the pulp.

>How can a juicer give the whole fruit, while it's purpose
>it to separate juice from the rest of the fruit?

It just crushes the entires fruit and purees it.

>I would think that the purpose of a juicer is to give
>the best juice, i.e., to get "as much as possible"
>out of the fruit in a form of the juice.
>
>I'm planning to buy a juicer for myself, so I would be really happy
>to know why some juicers are better than the other
>and what I should be looking for.

Try a juicer like a Vitamix. Pricey but probably worth it.

-- 
Michael Traub, traub@btcs.bt.co.uk   FAQ maintainer for rec.food.veg & VEGAN-L
 "I have no doubt that it is a part of the destiny of the human race,
 in its gradual improvement, to leave off eating animals" - Thoreau



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:22 EST 1994
Article: 475 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: ecurry@sun.cis.smu.edu (Elizabeth Curry)
Subject: RE: Rice - How nutritious???
Message-ID: <1994Mar29.154911.16624@seas.smu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Computing and Information Services
Date: Tue, 29 Mar 1994 19:11:27 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 9


	I have also been a vegetarian for awhile and have felt those    
stages of weak and no strength feelings.  Rice is a good source of 
protein when mixed with beans...and tasty too.  I also have found that
it does raise my level of energy.
	Beth
	ecurry@sun.cis.smu.edu




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:26 EST 1994
Article: 476 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: s3400053@nickel.laurentian.ca
Subject: help, allergic to beans!!!!
Message-ID: <1994Mar29.101249.1@nickel.laurentian.ca>
Summary: ideas
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Laurentian University
Date: Tue, 29 Mar 1994 19:11:35 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 8

I really would like to start to eat more vegetarian stuff but there is a
problem, I am allergic to beans.  It is hard to get enough protein without
having to eat a jar of peanut butter a week.  Does anyone have any ideas
or suggestions?
thanks in advance
Lynn 
S3400053



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:30 EST 1994
Article: 477 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: arielle@netcom.com (Stephanie da Silva)
Subject: RE: REQUEST: Vegetarian Sandwiches
Message-ID: <arielleCnG1GJ.FHJ@netcom.com>
Keywords: help, sandwiches, food
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: NETCOM On-line Communication Services (408 241-9760 guest)
References: <Mar23.053049.45153@acs.ucalgary.ca>
Date: Tue, 29 Mar 1994 21:38:00 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
X-Original-Newsgroups: rec.food.veg.cooking,rec.food.recipes
Lines: 17

In article <Mar23.053049.45153@acs.ucalgary.ca>,
Apoorv Dwivedi <adwivedi@acs.ucalgary.ca> wrote:
>Help! I'm in need of some serious sandwich recipes for
>vegetarians. Apart from standard Peanut Butter & Jam (ya' can't
>beat that), and pita pockets filled with all sorts of vegetables,
>I don't really have that many recipes. 

I got a truly awesome one from Whole Foods one time (and haven't seen it
since, much to my chagrin).

As far as I could tell this is all it was.  On one side was sliced brie,
and the other side was an olive salad made of about equal parts of chaopped 
black olives, chopped parsley and chopped fresh garlic.

Was very intense, I wouldn't recommend it if you aren't into garlic.




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:35 EST 1994
Article: 478 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: gibsos@rpi.edu (Stephen Cote Gibson)
Subject: What is A Knob of Ghee, exactly?!!
Message-ID: <2na588$mgr@usenet.rpi.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: gibsos@rpi.edu
Organization: Rensselaer Polytechnic Institute, Troy, NY.
References: <1994Mar29.101249.1@nickel.laurentian.ca>
Date: Tue, 29 Mar 1994 21:38:09 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 6

Okay, so I'm a sheltered American, but the best I can figger is that "ghee" is margarine or oleo or some sort of butter helper and a "knob" is some sort of unit of measurement, maybe close to a Tablespoon?  Someone please clarify.

TUx10E6

Stephen



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:38 EST 1994
Article: 479 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: matt@physics2.berkeley.edu (Matt Austern)
Subject: RE: REQUEST: Vegetarian Sandwiches
Message-ID: <MATT.94Mar29141128@physics2.berkeley.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: matt@physics.berkeley.edu
Organization: Lawrence Berkeley Laboratory (Theoretical Physics Group)
References: <Mar23.053049.45153@acs.ucalgary.ca> <arielleCnG1GJ.FHJ@netcom.com>
Date: Tue, 29 Mar 1994 22:25:05 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 22

In article <arielleCnG1GJ.FHJ@netcom.com> arielle@netcom.com (Stephanie da Silva) writes:

> I got a truly awesome one from Whole Foods one time (and haven't seen it
> since, much to my chagrin).
> 
> As far as I could tell this is all it was.  On one side was sliced brie,
> and the other side was an olive salad made of about equal parts of chaopped 
> black olives, chopped parsley and chopped fresh garlic.
> 
> Was very intense, I wouldn't recommend it if you aren't into garlic.

This sounds pretty similar to a few very nice sandwich recipes in _The
Savory Way_, by Deborah Madison.

The basic idea of several of the sandwiches in there is that if you
start with good olive paste (Madison includes a recipe for it), and
then put on cheese, or tomatoes, or pickled red onions, or whatever,
you'll end up with something good.
--
Matthew Austern                       Never express yourself more clearly
matt@physics.berkeley.edu             than you think.    ---N. Bohr



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:41 EST 1994
Article: 480 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: jvc@tis.com (Jeff Cook)
Subject: REQUEST: recipes or texts for curing olives
Message-ID: <2naaro$14r@sol.tis.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Trusted Information Systems, Inc.
Date: Wed, 30 Mar 1994 14:30:51 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 6

Does anyone have any recipes for curing olives, or know of any texts that
describe the various processes?  I did this via a trial and error "soak in
salt water, unsalted water, and then maybe dry them" method last year, and
only one batch came out OK.  Please e-mail me directly and I will post a
summary...Jeff



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:44 EST 1994
Article: 481 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: jagordon@agsm.ucla.edu
Subject: RE: help, allergic to beans!!!!
Message-ID: <2nadnc$62n@news.mic.ucla.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: jagordon@agsm.ucla.edu
Organization: ucla, anderson graduate school of management
References: <1994Mar29.101249.1@nickel.laurentian.ca>
Date: Wed, 30 Mar 1994 14:31:03 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 22


In article <1994Mar29.101249.1@nickel.laurentian.ca> s3400053@nickel.laurentian.ca writes:
>I really would like to start to eat more vegetarian stuff but there is a
>problem, I am allergic to beans.  It is hard to get enough protein without
>having to eat a jar of peanut butter a week.  Does anyone have any ideas
>or suggestions?
>thanks in advance
>Lynn 
>S3400053


No problem:
tofu, obviously
seitan, really good, play with it, experiment with it
quinoa, a good high protein grain
can you eat peas? rice and peas go together nicely
there is a good fatfree *hot dog* available now
soy yogurt or regular dairy fatfree yogurt if you do dairy

We really don't need nearly as much protein as our mothers would have us believe.
Jan



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:50 EST 1994
Article: 482 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen)
Subject: RE: What is tancom?
Message-ID: <karpen-290394184035@shiva4175.nrl.navy.mil>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Naval Research Lab
References: <2n1ho8$4f4@newshost.lanl.gov>
Date: Wed, 30 Mar 1994 14:31:14 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 26

In article <2n1ho8$4f4@newshost.lanl.gov>, wxh@beta.lanl.gov (William E.
Harvey) wrote:

> 
> Fram a recent post in this group is a recipe I want to try.  It has
> the ingredient tancom.  What is this, and what could I substitute?

Tancom is tamarind concentrate, basically pulp from tamarind fruits from
which the seeds and fibers have been removed. Tamarind is used alot in
Indian cooking to add sourness, and it is quite tedious to use in its
standard form (blocks of compressed pulp with seeds and fibers included). 
Tamarind concentrate can be found at Indian and Thai groceries, in my
experience. If you cant find it but can find the block type, process it by
hacking off a suitable amount (usually a 1-2" square piece for an average
recipe), soaking in enough hot water to cover until all is soft, mushing
the pulp etc thoroughly, then straining it to remove the seeds and fibers.
If you cant find either, something sour like lemon juice MIGHT give a
similar effect, but you'll have to experiment (e.g., lemon juice probably
should be added at the end rather than during cooking). 

-- 
Judy Karpen                        "pushing back the frontiers of
science...."
karpen@nrlfs1.nrl.navy.mil          Code 7675K, NRL, Washington DC
20375-5352



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:53 EST 1994
Article: 483 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen)
Subject: RE: What is A Knob of Ghee, exactly?!!
Message-ID: <karpen-290394185251@shiva4175.nrl.navy.mil>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Naval Research Lab
References: <1994Mar29.101249.1@nickel.laurentian.ca>
 <2na588$mgr@usenet.rpi.edu>
Date: Wed, 30 Mar 1994 14:31:21 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 24

In article <2na588$mgr@usenet.rpi.edu>, gibsos@rpi.edu (Stephen Cote
Gibson) wrote:

> Okay, so I'm a sheltered American, but the best I can figger is that "ghee" is margarine or oleo or some sort of butter helper and a "knob" is some sort of unit of measurement, maybe close to a Tablespoon?  Someone please clarify.
> 
> TUx10E6
> 
> Stephen

Ghee is Indian-style clarified butter (i.e., with the milk solids removed
and a nice nutty flavor added in the process). You can make it yourself
(look in Julie Sahni's books) or buy it at Indian groceries for outrageous
prices ;^> . Can use oil or margarine as a vegan substitute but the taste
will not be the same.  Your guess about a "knob" is the same as mine. In
recipes calling for ghee i mainly use oil with a bit of ghee for flavoring,
and i always use ALOT less than the recipe calls for, so it may not be that
important to get the exact equivalent of a knob..... Hope this helps!

-- 
Judy Karpen                        "pushing back the frontiers of
science...."
karpen@nrlfs1.nrl.navy.mil          Code 7675K, NRL, Washington DC
20375-5352



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:05:57 EST 1994
Article: 484 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: mendosa@coyote.rain.org (Rick Mendosa)
Subject: RE: What is A Knob of Ghee, exactly?!!
Message-ID: <2nakqt$f2o@coyote.rain.org>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Regional Access Information Network
References: <1994Mar29.101249.1@nickel.laurentian.ca>
 <2na588$mgr@usenet.rpi.edu>
Date: Wed, 30 Mar 1994 14:31:35 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 12

Stephen Cote Gibson (gibsos@rpi.edu) wrote:
> Okay, so I'm a sheltered American, but the best I can figger is that "ghee" is margarine or oleo or some sort of butter helper and a "knob" is some sort of unit of measurement, maybe close to a Tablespoon?  Someone please clarify.

Ghee is clarified butter. To make it you heat the butter and strain it 
through cheese cloth to remove the impurities. This certainly changes the 
taste, for the better for certain Asian dishes. Another reason to make 
ghee is that it doesn't require refrigeration. We used to make it all the 
time when we lived in East Africa and went on safari.

I have no idea what a "knob" of ghee is....Rick




From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:06:05 EST 1994
Article: 485 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: coburn@informix.com (David Coburn)
Subject: RE: What is A Knob of Ghee, exactly?!!
Message-ID: <coburn.764993225@puma>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Informix Software, Inc. Menlo Park, CA 94025
References: <1994Mar29.101249.1@nickel.laurentian.ca>
 <2na588$mgr@usenet.rpi.edu>
Date: Wed, 30 Mar 1994 14:31:47 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 28

gibsos@rpi.edu (Stephen Cote Gibson) writes:

>Okay, so I'm a sheltered American, but the best I can figger is that
>"ghee" is margarine or oleo or some sort of butter helper and a "knob" is
>some sort of unit of measurement, maybe close to a Tablespoon?  Someone
>please clarify.

"Ghee" is essentially clarified butter: butter that has been separated from
the remaining milk solids and water.  In other words, pure butter fat.  You
find it most frequently in Persian, Indian and Moraccan dishes.  (And in
the pre-Minimax Graham Kerr cookbooks... ;-)

As far as the definition of a knob, if I saw it I would use 1-2 tbsp.
(I've seen that one somewhere, probably in an historic recipe...)

Cheers,

David

David Coburn                                 coburn@informix.com
Informix Software, Inc.                    ...uunet!infmx!coburn
=========================================================================
Any opinions expressed here are not necessarily those of Informix 
(or for that matter, anybody else).
=========================================================================





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:06:09 EST 1994
Article: 486 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway
From: skgtjt1@ucl.ac.uk (Jim Tyson)
Subject: Re: Advice on PotatoesREAD/NEW
Message-ID: <1994Mar30.123430.53081@ucl.ac.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Bloomsbury Computing Consortium
References: <2mri54$jcb@senator-bedfellow.MIT.EDU> <1994Mar27.200240.15898@msuvx2.memst.edu>
Date: Wed, 30 Mar 1994 14:32:03 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 26

In article <2mri54$jcb@senator-bedfellow.MIT.EDU>, ivi@athena.mit.edu (Marivi Bermejo Acuna) writes:
> I am really retarded at peeling potatoes...  What would happen if I just 
> left the skin on for most of the dishes...  Would it alter the flavor that 
> much?  Is it just bad practice to do so?
> 
> Are there any dishes out there specifically for unpeeled potatoes?
> 
> Ivi
> 
My boyfriend used to be quite fanatical about the skins on potatoes for
any recipe at all.  At first I argued about it but after a while I got
very used to potatoes cooked in their skins.  Certainly it is more 
nutritious: more fibre and possibly more vitamins.  We eat staampot a
lot (potatoes, carrots, fried onions "staamped" or rough mashed) and
we even leave the skins on for this.  Potatoe salads without the skins
are a crime.  Boulanger is much better with the skins on though
opinions differ concerning dauphinoise or savoyarde ( he says yes I say
no).

Leave the skins on!  You will love the result once you are past the
shock of mashed potatoe with added fibre!

Jim





From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:06:12 EST 1994
Article: 487 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: Dave.Donaghy@bris.ac.uk (Dave Donaghy)
Subject: RE: REQUEST: Vegetarian Sandwiches
Message-ID: <CnHD71.GLn@info.bris.ac.uk>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Maths Dept, University of Bristol, U. K.
Original-Sender: usenet@bris.ac.uk (Usenet news owner)
References: <Mar23.053049.45153@acs.ucalgary.ca>
Date: Wed, 30 Mar 1994 14:32:10 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 13

Lots and lots of sprouted beans. If you're made entirely of money, you can
sometimes buy these, ready-srpouted, in Sainsbury's. I've yet to make them
myself. With mayonnaise is good, but if you don't eat that, mustard is
good. Cheese, too. A *big* sandwich, though, sprouted beans and cheese.
Nutritionally very sound, I think. 

Dave

 -----------------------------------------------------------------------------
  Dave Donaghy, School of Maths, University of Bristol, BRISTOL BS8 1TW, U.K.
  EMAIL: dave.donaghy@bristol.ac.uk, TEL: 0272 - 28 8658, FAX: 0272 - 30 3316
 -----------------------------------------------------------------------------



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:06:15 EST 1994
Article: 488 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: waddell@firnvx.firn.edu
Subject: RE: help, allergic to beans!!!!
Message-ID: <1994Mar30.102226.1@firnvx.firn.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Florida Information Resource Network
References: <1994Mar29.101249.1@nickel.laurentian.ca>
 <2nadnc$62n@news.mic.ucla.edu>
Date: Wed, 30 Mar 1994 16:47:40 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 44

In article <2nadnc$62n@news.mic.ucla.edu>, 
   jagordon@agsm.ucla.edu writes:
> 
> In article <1994Mar29.101249.1@nickel.laurentian.ca> 
  s3400053@nickel.laurentian.ca writes:
>>I really would like to start to eat more vegetarian stuff but there is a
>>problem, I am allergic to beans.  It is hard to get enough protein without
>>having to eat a jar of peanut butter a week.  Does anyone have any ideas
>>or suggestions?
>>thanks in advance
>>Lynn 
 
> No problem:
> tofu, obviously
> seitan, really good, play with it, experiment with it
> quinoa, a good high protein grain
> can you eat peas? rice and peas go together nicely
> there is a good fatfree *hot dog* available now
> soy yogurt or regular dairy fatfree yogurt if you do dairy
> 
> We really don't need nearly as much protein as our mothers would have us believe.
> Jan
 
What is seitan?  I have a similar problem.  A few years ago as I was
slowly starting to introduce tofu into our diet in a move toward a more
vegetarian diet, we found out our son has some food allergies:
  cheese, egg whites, potatos, soy, peanuts, peas, some beans ( and not
  others), corn, oats, etc
We also found out at that time that he should stay away from simple
sugars and stick with complex carbohydrates and protien, etc.  We have
eliminated sugar from our diet but although I have started eating less
and less meat my son and husband still get most of their protien that
way.  Any suggestions?

Also, how do you handle the bitter taste of quinoa?  

Any advice would be appreciated.

-- 

Have fun!

   =-Kathy->                                   waddell@firnvx.firn.edu



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bmerha64.bnr.ca!bcars267!bmdhh130!bnr.co.uk!pipex!howland.reston.ans.net!darwin.sura.net!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:06:25 EST 1994
Article: 489 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: ssingh@frc2.frc.ri.cmu.edu (Sanjiv Singh)
Subject: Re: VEGETARIAN INDIAN COOKBOOKS: Recommendations requested
Message-ID: <SSINGH.94Mar30121953@wilbur.frc.ri.cmu.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: ssingh@ri.cmu.edu (Sanjiv Singh)
Organization: Field Robotics Center
References: <2mspdf$2f2@vixen.cso.uiuc.edu>
Date: Thu, 31 Mar 1994 13:54:25 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 75


I have a collection of recipes that is mostly indian but has many thai
and other south east asian recipes in it.  For example, I have a whole
section on lentils (dals, sambar, and even dosai).  The collection is
not entirely vegetarian but my guess is that more than 50% of the
recipes are vegetarian.  Here is a little blurb and how to get the
collection:

===========================================================================
Since 1985 I have been collecting recipes that I want to have at
hand.  I typed a few into a computer, then a few people asked me 
for a copy and before I knew it, the collection has grown to about
150 recipes. Most recipes have origins in South Asia (India, Thailand, 
Indonesia) but I also have a smattering of recipes from all over.
The latest version has several new recipes. Many old recipes have been 
rewritten, and errors have been fixed.

The recipes come from other cooks (many from a dinner cooperative at
Carnegie Mellon that I am a member of), magazines, and from the Usenet. 
I have tampered with most to suit my own taste but a few are included 
exactly as I received them. 

First, the file format.  It is most easy to get the recipes in postscript
format.  Send the file ('lpr' should work on unix machines) to your favorite
laser printer (Apple LaserWriter work well) and you are in business. There
are two versions 

	recipes-one-up.ps	each page printed out on letter sized paper
	recipes-two-up.ps	two pages on one sheet of paper

**NOTE: The collection is 85 pages long.  You might want to view it using
**ghostscript before you send it to a printer.

There is no plain ASCII version.  If you can't print postscript, sorry, you
are out of luck. Note that the two page format has the smallest type at
around 6 point font, so while you will definitely save some paper, you might
have to squint a little bit.  However, it is legible, even at 2 ft.

I am including a sample session of ftp that retrieves the one-page-per-sheet
version as the file 'recipes'.  I have tried this and know it works so
please try to follow the example if you have problems.  We have a special
ftp at CMU and it will behave strangely if you try things that work
elsewhere. Just follow the example.

------------------------------------------------------------------
% ftp h.gp.cs.cmu.edu
Connected to H.GP.CS.CMU.EDU.
220 H.GP.CS.CMU.EDU FTP server (Version 4.105 of 10-Jul-90 12:07) ready.
Name (h:wg): anonymous
331 Guest login ok, send username@node as password.
Password:
230 Filenames can not have '/..' in them.
ftp> get /usr/ssingh/recipes-one-up.ps recipes
200 PORT command successful.
150 Opening data connection for /usr/ssingh/recipes-one-up.ps
(128.2.242.7,2717) (418138 bytes).
226 Transfer complete.
local: recipes remote: /usr/ssingh/recipes-one-up.ps
418138 bytes received in 5.2 seconds (78 Kbytes/s)
ftp> quit
221 Goodbye.
-----------------------------------------------------------------

If you can't establish a FTP connection (please try a couple of times), send
me mail and I'll mail you the postscript version. If your mailer won't take
chunks larger than 100K, sorry, I suggest you find another machine.  If you
want to archive this collection at some other site feel free to do so, but
please send me mail about it.
--
------------------------------------------------------------------------
Sanjiv Singh                                    ssingh@ri.cmu.edu
Field Robotics Center                           (412) 268-5895
Carnegie Mellon University
-----------------------------------------------------------------------



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bmerha64.bnr.ca!bcars267!bmdhh130!bnr.co.uk!pipex!howland.reston.ans.net!darwin.sura.net!emory!swrinde!ihnp4.ucsd.edu!usc!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:06:29 EST 1994
Article: 490 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: jagordon@agsm.ucla.edu
Subject: RE: help, allergic to beans!!!!
Message-ID: <2ncctq$j72@news.mic.ucla.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: jagordon@agsm.ucla.edu
Organization: ucla, anderson graduate school of management
References: <1994Mar29.101249.1@nickel.laurentian.ca>
 <1994Mar30.102226.1@firnvx.firn.edu>
Date: Thu, 31 Mar 1994 13:54:32 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 28


>> In article <1994Mar29.101249.1@nickel.laurentian.ca> 
>  s3400053@nickel.laurentian.ca writes:

>What is seitan?  I have a similar problem.  A few years ago as I was

Seitan is a high protein food made from wheat glutan.  You may
see it called *wheat meat*, or plain seitan, it comes in a tub,
similar to the tofu tub,  I find it frozen or in the deli
section of my HFS.

>Also, how do you handle the bitter taste of quinoa?  

I rinse the quinoa, just put one cup or the desired amount
in the pot, fill with water swish thoroughly, and
pour off all the water I can, I do this several times.
Jan

1>
>Any advice would be appreciated.
>
>-- 
>
>Have fun!
>
>   =-Kathy->                                   waddell@firnvx.firn.edu
>



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bmerha64.bnr.ca!bcars267!bmdhh130!bnr.co.uk!pipex!howland.reston.ans.net!darwin.sura.net!emory!swrinde!ihnp4.ucsd.edu!usc!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:06:36 EST 1994
Article: 491 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: marksol@netcom.com (Ken McCarthy)
Subject: Vote Vegetarian
Message-ID: <marksolCnHqty.6FG@netcom.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: NETCOM On-line Communication Services (408 241-9760 guest)
Date: Thu, 31 Mar 1994 13:54:38 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 41

A vegetarian cookbook "A Taste of Heaven and Earth" by Bettina Vitell
has a chance of winning this year's prestigious Cook's Choice Award
which is part of the Julia Child cookbook awards.

You can vote and the sponsors the Int'l Association of Culinary
Professionals will automatically enter your name in a drawing to
win a free trip to San Francisco to attend the award ceremony.

Now the not so good news:

An official ballot is required and it must be received at the I.A.C.P.
headquarters by April 10th!

Here's what you need to do:

1. Send a stamped self addressed envelope requesting a Cook's Choice
Award ballot to:

Cook's Choice Award
I.A.C.P.
304 West Liberty Street
Suite 201
Louisville, KY 40202

2. As soon as you get the ballot, fill it out and mail it in
immediately (it needs to get there by April 10)

The good news is that it has been equally hard for everyone to 
participate in the vote and "A Taste of Heaven and Earth", the
vegetarian cookbook on the ballot has as good a chance as the
big meat oriented cookbooks.

Should this book win, you can count on seeing more opportunities
for vegetarian cookbook authors and a lot more great vegetarian
recipes. Who knows? You might even win a trip to San Francisco.

Only official ballotw will do. No email, faxes, write-ins

sumbitted by Ken McCarthy - a major fan of the book and
good vegetarian cooking



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bmerha64.bnr.ca!bcars267!bmdhh130!bnr.co.uk!pipex!howland.reston.ans.net!darwin.sura.net!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:06:41 EST 1994
Article: 492 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: Jamuna.Krishnappa@proteon.com (Jamuna Krishnappa)
Subject: RE: What is tancom?
Message-ID: <CnHs2r.6Ap@proteon.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Proteon Inc.
Date: Thu, 31 Mar 1994 13:54:43 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 11

Hi,

Tancom is is tamarind concentrate, basically pulp from tamarind fruits.
You will definetely get this in any Indian stores. I think the taste
of this cannot be substituted by any other means. I love this!!

I am positive...

Jamuna




From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bmerha64.bnr.ca!bcars267!bmdhh130!bnr.co.uk!pipex!howland.reston.ans.net!darwin.sura.net!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:06:45 EST 1994
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From: bonvicin@vscrna.cern.ch
Subject: RE: Iron?
Message-ID: <1994Mar30.214558.1@vscrna.cern.ch>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CERN European Lab for Particle Physics
References: <2n5lfgINNi2r@srvr1.engin.umich.edu> <CnFELB.2II@liverpool.ac.uk>
Date: Thu, 31 Mar 1994 13:54:49 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 8


For those of you interested in iron, there is a post by
Michael Traub in rec.food.veg, with a transcription of an
interview with a MD about the epidemics of excess iron in 
the Western World. Title is "Iron: the double edged sword".
Should relieve some of people's worries about getting enough 
iron...



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bmerha64.bnr.ca!bcars267!bmdhh130!bnr.co.uk!pipex!howland.reston.ans.net!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:06:51 EST 1994
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From: bonvicin@vscrna.cern.ch
Subject: RE: help, allergic to beans!!!!
Message-ID: <1994Mar30.213158.1@vscrna.cern.ch>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: CERN European Lab for Particle Physics
References: <1994Mar29.101249.1@nickel.laurentian.ca>
Date: Thu, 31 Mar 1994 13:54:55 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 14

In article <1994Mar29.101249.1@nickel.laurentian.ca>, s3400053@nickel.laurentian.ca writes:
> I really would like to start to eat more vegetarian stuff but there is a
> problem, I am allergic to beans.  It is hard to get enough protein without
> having to eat a jar of peanut butter a week.  Does anyone have any ideas
> or suggestions?

Don't eat peanut butter. It is that simple. If you want protein,
rice, quinoa, amaranth, broccoli, teff, spelt, oats, millet, barley,
buckwheat, even potatoes, all have good-to-high quality protein.
Whole wheat does fine, too, as do, surprisingly, many leafy greens
and cruciferous. If the allergy does not extend to
soy products, you can get more proteins from them than you will
ever need - but most often a lot of fat too.



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Article: 495 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: KG Anderson <KGA@UNCMVS.OIT.UNC.EDU>
Subject: RE: help, allergic to beans!!!!
Message-ID: <19940330153237KGA@UNCMVS.OIT.UNC.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: The University of North Carolina at Chapel Hill
References: <2nadnc$62n@news.mic.ucla.edu>
Date: Thu, 31 Mar 1994 13:55:03 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 24

jagordon@agsm.ucla.edu wrote:
>
>No problem:
>tofu, obviously
 ^^^^^
>seitan, really good, play with it, experiment with it
>quinoa, a good high protein grain
>can you eat peas? rice and peas go together nicely
>there is a good fatfree *hot dog* available now
>soy yogurt or regular dairy fatfree yogurt if you do dairy
 ^^^

Several of the items you mentioned are made from soy beans, and thus
would be unacceptable to the original poster. There's all kinds of
rice dishes he could make (risotto, basmati, couscous, etc) for
variety, perhaps with lots of nuts for protein, but if he can't
tolerate soybeans I imagine he'd definitely need to stay away from
tofu.

KG Anderson
kga@uncmvs.oit.unc.edu





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From: tawny@sage.cc.purdue.edu (Tanya Osickey)
Subject: Re: help, allergic to beans!!!!
Message-ID: <tawny.765066564@sage.cc.purdue.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Purdue Data Network
References: <1994Mar29.101249.1@nickel.laurentian.ca> <2nadnc$62n@news.mic.ucla.edu>
Date: Thu, 31 Mar 1994 13:56:26 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 32

jagordon@agsm.ucla.edu writes:


>In article <1994Mar29.101249.1@nickel.laurentian.ca> s3400053@nickel.laurentian.ca writes:
>>I really would like to start to eat more vegetarian stuff but there is a
>>problem, I am allergic to beans.  It is hard to get enough protein without
>>having to eat a jar of peanut butter a week.  Does anyone have any ideas
>>or suggestions?
>>thanks in advance
>>Lynn 
>>S3400053


>No problem:
>tofu, obviously
>seitan, really good, play with it, experiment with it
>quinoa, a good high protein grain
>can you eat peas? rice and peas go together nicely
>there is a good fatfree *hot dog* available now
>soy yogurt or regular dairy fatfree yogurt if you do dairy

>We really don't need nearly as much protein as our mothers would have us believe.
>Jan
  Not to be mean here but "soy" is short for "soybean", which means that
  someone allergic to beans would probably also be allergic to tofu, which
  is basically processed soybeans, soy yogurt, soy milk.....

  And no, we don't need a lot of proteins, but it is hard to get the kind
  we do need.

  --Tanya



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Article: 497 of rec.food.veg.cooking
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From: jpnan@prairienet.org (Jean P Nance)
Subject: RE: Rice - How nutritious???
Message-ID: <2nd2ae$97o@vixen.cso.uiuc.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Illinois at Urbana
Date: Thu, 31 Mar 1994 13:56:33 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 10


>From "The Handbook of the Nutritional Contents of Foods" publishd
by the USDA. Here are some figures for a pound of rice: prot
brown rice 34 grams. white rice 30 grams. Fat. Brown rice 8.6 
grams. White rice, 1.8 grams. Vitamins: thiamin, riboflavin,
niacin, Brown rice 1.52,.24,21.4, White rice, 2.0, -, 16. I 
assume that blank means not enough to bother with. Rice is
good food, especially brown rice. 
-- 



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bmerha64.bnr.ca!bcars267!bmdhh130!bnr.co.uk!pipex!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Thu Mar 31 18:07:11 EST 1994
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From: pkr@leland.Stanford.EDU (Paula Karen Rickert)
Subject: RE: help, allergic to beans!!!!
Message-ID: <2ndbph$it1@nntp2.Stanford.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Stanford University, CA 94305, USA
References: <1994Mar29.101249.1@nickel.laurentian.ca>
 <2nadnc$62n@news.mic.ucla.edu>
Date: Thu, 31 Mar 1994 13:56:39 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 21

In article <2nadnc$62n@news.mic.ucla.edu>,  <jagordon@agsm.ucla.edu> wrote:
>
>In article <1994Mar29.101249.1@nickel.laurentian.ca> s3400053@nickel.laurentian.ca writes:
>>I really would like to start to eat more vegetarian stuff but there is a
>>problem, I am allergic to beans.  It is hard to get enough protein without
>>having to eat a jar of peanut butter a week.  Does anyone have any ideas
>>or suggestions?
>>thanks in advance
>>Lynn 
>>S3400053
>
>
>No problem:
>tofu, obviously

Except that it is made from soybeans

Paula





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From: ababil@ACC.HAVERFORD.EDU (Alison Babil)
Subject: RE: help, allergic to beans!!!!
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>  
> What is seitan?  I have a similar problem.  A few years ago as I was
> slowly starting to introduce tofu into our diet in a move toward a more
> vegetarian diet, we found out our son has some food allergies:
>   cheese, egg whites, potatos, soy, peanuts, peas, some beans ( and not
>   others), corn, oats, etc
> We also found out at that time that he should stay away from simple
> sugars and stick with complex carbohydrates and protien, etc.  We have
> eliminated sugar from our diet but although I have started eating less
> and less meat my son and husband still get most of their protien that
> way.  Any suggestions?
> 
> Also, how do you handle the bitter taste of quinoa?  
> 
> Any advice would be appreciated.
> 
> -- 
> 
> Have fun!
> 
>    =-Kathy->                                   waddell@firnvx.firn.edu
As for the quinoa, have you tried rinsing it in a mesh strainer, briefly,
before  cooking it?  That might help.  As for other complex carbohydrates,
there are a lot of new  "exotic"  grains available in health foods stores,
which many
allergy-sensitive people can tolerate:  teff, kamut, and amaranth. 
Vegetarian
Times magazine ran an article on them in March, I believe, and many are a
good source of protein.  I have been experimenting with them for the past
couple of years, so I'd be happy to reply to questions about them, or hear
the suggestions and successes of others.
--Alison



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From: traub@btcs.bt.co.uk (Michael Traub)
Subject: Iron: The double edged sword
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>From Good Medicine vol 1, no 1, Winter 1993: "Iron: the Double Edged Sword"

In  his  new  book,  Iron  Balance,  Dr.  Randall Lauffer turns upside down
everything   we   thought  we  knew  about  iron.  Dr.  Lauffer  points  to
increasing  evidence  that Americans get into trouble with iron not usually
by  getting  too little, but more commonly from getting too much. Iron is a
catalyst  in  chemical  reactions  that damage the heart, cause cancer, and
accelerate  the  aging  process.  In  this interview, Dr. Lauffer describes
how  to  find  out  if  you are iron overloaded or iron deficient, and what
foods keep iron levels in control.

Barnard:  It  is  surprising  to  learn that iron may present serious risks
for  many  people.  We  tend to think of iron only as a healthful nutrient,
and the more the better.

Lauffer:  Scientific  discoveries  are  coming  out  every  day showing new
roles  that  iron  plays in many common diseases, and that has been turning
a  lot  of  heads  in  the scientific community. We are coming to recognize
that  there  has  perhaps  been  an  overemphasis on iron deficiency in the
past.  Worldwide,  iron  deficiency  is  a  major  problem,  especially  in
populations  that  are  malnourished.  However, in the well-fed populations
of  the  Western  world  Europe  and  the  United States in particular iron
deficiency  is  increasingly  rare,  and  is  mainly  observed  in  certain
sub-groups  such  as  pregnant  women  and children. The prevalence of iron
deficiency   in   developing   countries,   however,  attracted  scientists
attention,  and  they  saw  a  great opportunity to cure a major problem by
providing  iron  in  common foods. And they focused on it at the expense of
focusing  on  the  possibility  that  some  people  in our own country were
overloaded with iron.
  
Of  course,  there  is  a  second  reason  why  iron  deficiency  has  been
overemphasized;  its  because  not  only scientists are involved. There are
also  commercial  interests:  the  vitamin manufacturers with products like
Geritol,  food  companies  making  cereals  and breads fortified with extra
iron,  as  well as the food lobbies, such as the beef lobby. In general, as
you  age,  you  accumulate iron in your body. Your body is really a sort of
dead  end  for iron. Theres no way to get rid of it in a regulated fashion.
We  can  always  get  rid of extra sodium if you eat too many potato chips.
But  with  iron,  there's  really no way to get rid of it. It stays in your
body.

Barnard: What dangers are there from having too much iron in the body?

Lauffer:  Iron  is  a  key component of the free radical theory of disease.
This  was  discovered  some  time  ago, and more and more evidence is being
laid  down  in  support of it. Basically, the theory is this: Oxygen, which
of  course  is  good  for you, is used in burning the body's fuel, that is,
the  foods  that  we  eat.  But  oxygen  also  can  be converted into toxic
by-products.  Now,  most  of  these  toxic  by-products  are  pretty  mild.
However,  in  the  presence of iron, and also, in some cases, copper, these
mildly  toxic  forms  of  oxygen  are converted into much more toxic forms.
And  wherever  they are produced, they can damage the tissue that surrounds
them.   This   is   true   in   heart   disease.   The  leading  theory  of
atherosclerosis   involves   free   radical  damage  to  the  bad  form  of
cholesterol  thats  floating  around  in  your  blood.  LDL, or low density
lipoprotein,  is  oxidized  by free radicals. And then certain cells in the
artery  itself  and  the artery wall begin sucking up this damaged LDL. And
this  begins  what we call atherosclerotic plaque development. But the most
important  role  for  iron  is  that  excess iron in the heart creates more
damage  when  a  heart  attack  actually  occurs. The same type of chemical
reaction  that  oxidizes  LDL can also damage the heart cells directly. For
example,  when  you  have a heart attack, you have diminished oxygen supply
to  the  heart.  Then,  when  you have either coronary bypass surgery, or a
procedure,  such  as  angioplasty,  where the artery is opened up and blood
flow  resumes,  more  oxygen  is  quickly perfused into the heart, and this
generates  more  damaging  oxygen free radicals. And the more iron present,
the  more  damage occurs in the process. And we are now following a Finnish
study,  which  was  recently  released in a major cardiology journal, which
shows  that  men  who  have  higher  iron  levels  are predisposed to heart
attacks.  We  don't  have  enormous  evidence  that  excess iron will cause
atherosclerosis  directly.  We do believe, however, that the combination of
high  cholesterol  levels  which  are  common  in Western cultures and high
iron  and/or  copper  levels  can  contribute  to this process. People have
wondered  for  years why men are predisposed to certain diseases from which
women  seem  to  be  protected. For heart disease, it is not that women are
totally  protected;  they seem to be protected only prior to menopause. The
conventional  medical  view  is  that  it  is  all  hormonal,  that in some
mysterious  way,  womens  hormones  protect  them  during the child bearing
years.  And  there's  been no clear mechanism proposed as to how that would
actually  work.  For example, the effects of estrogen on cholesterol levels
are  really  quite  ridiculously small to ever be a mechanism for this. The
changes  in  iron  metabolism,  however,  are  dramatic, and appear to be a
much  more  sensible  explanation  for the difference in incidence of heart
disease  in  men  and  women.  The  iron levels match exactly the mortality
rates  of  heart  disease  in  men and women. Men get very high iron levels
early  in  life, say twenty years old, whereas women's iron levels are held
down  by  the  natural  loss  of iron through menstruation. As soon as that
ceases,  however,  their  iron levels bound up quickly to that of men, and,
at the same time, the incidence of heart disease increases.

Barnard:  Luckily,  the  same  kind  of diet that lowers cholesterol levels
also lowers iron.

Lauffer:  Exactly.  It  makes  sense to look to many of the Asian cultures,
where  heart  attacks are of much lower prevalence, and at the type of diet
they  eat,  and  try  to  mimic that. Its very simple. In fact, the biggest
contributor  to  both  high  iron  and  high  cholesterol  levels  is  meat
consumption.  Meat  is  a one-two punch: it contains a certain form of iron
that  is  very  rapidly  and easily absorbed. And it contains saturated fat
and  cholesterol.  So every bite of meat is contributing to two problems in
the  body,  both  of which lead to heart disease and possibly other chronic
diseases  that  are common in Western meat-eating cultures. The theory that
even  moderately  elevated  iron  levels  may  be a risk factor for disease
is  new  to  many  people.  And  even  though most studies are finding that
animal  fat  seems  to  be  the  culprit, this cannot be separated from the
amount of iron that you get from meat as well.

Barnard:  Let  me  ask you about two other areas: one is general aging, and
the  other  is the effect on the brain: Alzheimer's disease and Parkinson's
disease in particular. Is there a role for iron in those areas?

Lauffer:  Well,  it is difficult to say that if you have higher iron levels
that  you  will  appear  to  look  older,  that  you'll have more wrinkles,
grayer  hair,  those  studies simply have not been done. What we can say is
that  the  leading  theory  of  aging,  which  involves  free  radicals, is
definitely  involved  in at least some of the aging effects, and iron has a
central  role  in  this process. In Parkinson's disease, that's the shaking
palsy  disease  you  see  often  in  elderly  people, the part of the brain
thats  damaged  is also highly iron overloaded. So perhaps this is a cause,
or  at  least  a  triggering factor for the death of those brain cells that
causes  Parkinson's  disease.  In  Alzheimer's, we don't have nearly enough
information.  There  are some provocative studies coming out of England and
Canada  showing,  first  of all, that excess aluminum in the drinking water
seems  to  be  associated  with  a  higher incidence of Alzheimer's. In the
brain,  it  is  possible  that  aluminum  might  kick  iron out of the safe
storage  sites,  and  allow  iron  to  sort  of  roam around and cause free
radical  damage.  So  we  are  concerned  about  the  combination  of  high
aluminum and high iron.

Barnard: What role does iron play in cancer?  

Lauffer:  We  have  had  evidence  for a long time that high iron levels do
increase  the  risk  of  cancer,  and  there are two reasons: first of all,
irons  role  in  free  radical damage is important in cancer. Cancer arises
when  the  blueprint for the cell the DNA is damaged. Second, iron is known
to  be  a  key catalyst for this process, one of the best catalysts you can
imagine.  So  it  seems  funny  that the body could exist safely with iron,
oxygen,  and  DNA as components, with a lot of fat around as well. The body
tries  to  safely sequester iron away in the cell and keep it away from the
DNA.  However,  free  radical  damage  still  occurs.  The body repairs the
damage  as  best  it  can,  but  it cant sometimes repair every little nick
that  occurs.  And  so, the more of these nicks you get, the greater chance
you  have  of  getting  cancer.  Iron has another role in cancer: iron is a
key  ingredient  for  cell  division. If the cell doesn't have iron around,
it  simply  does not divide. So if you can restrict the amount of iron to a
cancer  cell,  it  actually  slows  down  cancer growth. People with higher
amounts  of  iron  have plenty of iron to supply growing cancer cells. This
is  also  true  of  infectious  cells, such as bacteria or yeast, and it is
thought   that   people   with   higher  iron  levels  are  susceptible  to
infections,   not  just  cancer.  There  are  several  studies  in  foreign
countries  and  one  very  large  study  in  this  country with over 10,000
people  examined.  For men especially, it was clear that higher iron levels
were   associated   with  increased  risk  for  certain  forms  of  cancer.
Iron-overload  victims  have  an  increased  cancer  risk.  For  example, a
person  with  inherited  iron-overload  has  200  times  the  risk of liver
cancer compared to a normal person.

Barnard:  I  wanted  to  ask  you about this genetic tendency to accumulate
iron in the body. Can you tell me about that problem?

Lauffer:   Hemochromatosis,   the   heredity  form  of  iron  overload,  is
extremely   common  in  this  country.  Many  physicians  are  unaware  how
prevalent  this  disease  is.  There  are  over  a  million  people in this
country  who  have the genes for this disease that they have inherited from
their  family,  and  very  few  have  been diagnosed. When you get a lot of
excess  iron  in  your body, it begins to masquerade as other diseases. You
get  diabetes;  you get congestive heart failure, due to the destruction of
the  heart  muscle over time; you get arthritis. Often the doctor will want
to  treat  that one disease rather than see it as part of a larger picture.
The  treatment,  actually,  is  for  that  person to donate a pint of blood
every  week  for  a  year or so, and get rid of all that iron. Thats really
the  cure  for these patients, and its miraculous what happens. They can be
completely  cured  by  continuing  to donate blood at some level, initially
frequently, and then later they can just donate occasionally.

Barnard: How does one test for iron overload or iron deficiency?

Lauffer:  The  iron  tests  that  have  been  used  in  the  past  are very
non-specific,  and  don't  really  tell  us  how much excess iron is stored
away  in  the  body. There are three tests which are much better. The first
is  serum  iron. Its worthless alone, because it varies throughout the day.
You  have  to  combine  it  with  a  second  test called total iron-binding
capacity,  or  TIBC. You take the serum iron and divide it by the TIBC, and
what  you  get  is the percentage of the iron-binding capacity in the blood
which  is  saturated.  The third test is called serum ferritin, and it will
tell  you  how much excess iron you have stored away in your body. If thats
high,  you  might  want  to reduce that iron level, just as when you have a
high  cholesterol  level.  And  you  can  do that through dietary means and
other changes in your behavior.

Barnard:  Many  people  may not get tested at all, but may take iron simply
because they feel tired and assume they are low on iron.

Lauffer:  But  there  are  many  causes  of fatigue, and the old wives tale
that  you  need  more  iron, more red meat or liver to boost your iron-poor
blood,  is  largely  false.  Anemia  is  not the most likely cause. You can
have   a   virus,   you   can   have   depression  or  other  psychological
disturbances,  or  there  could  be other dietary deficiencies or diseases.
Geritol's  ads  in  the  1950s  and 60s, said things like, If you're tired,
take  iron.  It'll  not  only  make  you  feel  better,  it'll improve your
marriage  and  sex  life.  Basically,  scientists  could  not  justify  the
recommendation   for   iron   in  the  presence  of  fatigue.  The  Geritol
advertisements,   which  were  viewed  as  illegal  by  the  Federal  Trade
Commission,  buttressed  the  myth  that  iron is only a good thing, and we
should get more.

Barnard:  In  addition  to  moving from meat to a diet with more fruits and
vegetables,  what  other  suggestions  do  you  have regarding the foods we
should be eating?

Lauffer:  I  recommend  the  inclusion  of  foods in your diet that inhibit
iron  absorption  in  the  gut.  Whole  grains  and  certain  beans  have a
substance  called  phytic  acid,  which  binds iron very tightly in the gut
and  doesn't  allow  it to get in. There are suggestions that diets high in
fiber  can  reduce  colon  cancer.  Its not necessarily just the fiber, the
kind  of  undigested portion of the food, but its this other substance, the
phytic  acid,  that  prevents  iron  from  getting in, and it also prevents
iron  from  causing  free radical reactions inside the colon. It may be the
phytic acid content in these foods thats preventing colon cancer.

Barnard:  Now,  if  people  are  building  their  diet  from grains, beans,
vegetables,  and  fruits, are they going to become iron deficient?

Lauffer:  Absolutely  not. There are many studies in vegetarian populations
where   the   iron  levels  are  lower  than  they  are  in  a  meat-eating
population,  but  they're  certainly  adequate, more than adequate, in many
cases.  You  know, most men have 1,000 to 2,000 extra milligrams of iron in
their  bodies,  and  thats iron that they're not using. Its just waiting to
cause  trouble.  I  recommend instead that a safer level would be somewhere
around  100  to  400 milligrams. We have very little information to suggest
an  exact  range at the present time. However, this is exactly the range of
iron  levels  that  a  younger  woman would have, and since it appears that
younger  women  are protected from some diseases, a lot of us have begun to
recommend that level.

Barnard:  Should  we throw out our cast-iron pots and pans and dump out our
red  wine?  What  about other kinds of things that people who are concerned
about iron might be able to do?

Lauffer:  After  we  reduce meat and add phytic acid, everything else has a
minor  effect.  And  if  you  had to come out with a very short message, it
would  be  just  those first two items. However, yes, you can reduce use of
cast  iron  pots.  If  you also reduce the amount of alcohol you drink, not
only  will  you  absorb  less  iron from your foods, but there may be other
benefits  as  well,  since  alcohol  may  be an independent risk factor for
other diseases.
  
Also,  start  spotting foods that are high in iron. Look at your cereal box
and  see  how  much iron is in there; they often add iron to try to play up
the  fact  that  theyre  hitting  100  percent  of  the  Recommended  Daily
Allowance.  You  have to ask yourself, Do I really need that if I've got an
extra  1,000  milligrams of iron in my body already? Why do I need 18 extra
milligrams  in  the  morning?  The  most  important  message is that people
should  heed  the nutritional advice of reducing the amount of fat and meat
in  diet,  but  they  should begin to think that maybe this is not due just
to the fat content in their diet, but also iron.


For more info contact:	Physicians' Committee for Responsible Medicine
			P.O. Box 6322
			Washington, DC  20015
			(202) 686-2210

-- 
Michael Traub, traub@btcs.bt.co.uk   FAQ maintainer for rec.food.veg & VEGAN-L
 "I have no doubt that it is a part of the destiny of the human race,
 in its gradual improvement, to leave off eating animals" - Thoreau



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From: betsys@cs.umb.edu (Elizabeth Schwartz)
Subject: RE: help, allergic to beans!!!!
Message-ID: <BETSYS.94Mar31144035@terminus.cs.umb.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
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 <2nadnc$62n@news.mic.ucla.edu> <2ndbph$it1@nntp2.Stanford.EDU>
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In article <2ndbph$it1@nntp2.Stanford.EDU> pkr@leland.Stanford.EDU (Paula Karen Rickert) writes:
   In article <2nadnc$62n@news.mic.ucla.edu>,  <jagordon@agsm.ucla.edu> wrote:
   >
   >In article <1994Mar29.101249.1@nickel.laurentian.ca> s3400053@nickel.laurentian.ca writes:
   >>I really would like to start to eat more vegetarian stuff but there is a
   >>problem, I am allergic to beans.  It is hard to get enough protein without
   >>having to eat a jar of peanut butter a week.  Does anyone have any ideas
   >>or suggestions?
   >
   >No problem:
   >tofu, obviously

   Except that it is made from soybeans

So is peanut butter. Are you (the original poster) allergic to all beans
or just some?



--
System Administrator                  Internet: betsys@cs.umb.edu
MACS Dept, UMass/Boston               Phone   : 617-287-6448
100 Morrissey Blvd                    Staccato signals
Boston, MA 02125-3393                      of constant information....



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From: prem@prem.lbl.gov (Prem!)
Subject: VEGAN: Indian: Spicy Spinach and Potatoes
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Keywords: "aloo-palak", "saag-aloo", versatile, yummy
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    Saag Aloo is a delicious spicy blend of spinach and chunky potatoes,
    and goes very well with parathas or naan.  It is very easy and 
    inexpensive to make, and will impress the heck out of your friends,
    especially if you go for the mughlai version. Be prepared to turn
    down marriage proposals though.  :-)

    It is also very versatile.  I have served this as a side dish with
    naan, rice or wheat tortillas;  used this as a stuffing with pita 
    bread,  and as stuffing in vegetable lasagna.  If you find more uses
    for it, do let me know. (prem@prem.lbl.gov)

    Please don't be intimidated by the length of this article.  The basic
    procedure is very short and simple.  The article is long because of
    the suggestions, variations etc.  Give it a shot.

    ( source: a hand-written sheet of paper.  dunno original source.  )
    ( The serving suggestions, the variations, the warnings/notes and )
    ( optional improvements are my ideas.                             )

    Bon appetit,
    Prem!
    prem@prem.lbl.gov
    ========================================================================
    Saag Aloo
    --------

    Ingredients:
        Vegetables:
          1 can (16 oz)                chopped Spinach,  drained
          1/2 pound (2 large-size)     potatoes, cut in chunks 
          1 - 2 tablespoons            ghee or vegetable oil
          1 medium sized               onion, sliced into thin strips

        2-3 tablespoons              water

        Spices & Flavourings:
          6 whole black peppercorns, crushed coarsely.
          2 cloves of cardamom (elaichi), crushed.
	  1 teaspoon ground coriander
	  1 teaspoon cumin powder
          1 clove garlic, crushed.
          1 inch fresh ginger, peeled and cut into small matchsticks.
          1 fresh red chili, seeded and finely shredded. 
            (or pinch of chili powder)
          salt

        Optional "touches":
          some blanched, slivered almonds, cashews.
	  sliced mushrooms, added with the onions.
	  for "mughlai" taste, replace cumin powder (jeera)
               with fennel seeds (saunf)

    Vessels:
        1 saucepan
	1 bowl of water to soak potato chunks

    Serves:
        6 as a side dish
        3 as a main dish

    Procedure:

    1. Soak the potato chunks in a small bowl full of water until you
       need to use them.

    2. Heat ghee/oil in the saucepan on medium-low heat.  When oil is hot,
       reduce heat to low;  add the crushed peppercorns, cardamom seeds
       and almonds/cashews and saute gently for 2-3 minutes.

    3. Add the chili, ginger, onion and garlic to the saucepan and raise
       heat to medium.  Cook for a further 3-4 minutes, stirring lightly
       to prevent browning or burning.

    4. Stir in the spices and salt and mix well.  Drain the potato chunks
       and add them (without the water).    Stir vigorously as you turn the
       heat up, until potatoes are half baked and are covered thoroughly
       with the rest of the stuff. (you can add a little turmeric too at
       this point, though it isn't essential).

    5. Reduce heat back to medium and add about 2 tablespoons of water.
       Bring to a boil, lower heat and simmer, stirring occassionally.

    6. Gently stir in the spinach and simmer for about 20 minutes until
       the potatoes are tender.  Add a small quantity of water if necessary.
       Don't add too much water.  This is a moist dish, not a liquid one.

    7. Cover it.  Turn the heat off.  It's done.
    ========================================================================
    VERY IMPORTANT:                     WAYS IN WHICH YOU CAN SCREW UP:
    1. The intensity of heat you use to cook is crucial.  So follow the
       guidelines exactly.  When in doubt, be conservative and use low
       heat, it will just take a few more minutes, that's all.
    2. Adding too much water will ruin it.

    NOTES:
    1. VERY EASY TO MAKE.  Even _I_ have made this without screwing up!!! :-)
    2. Total time required is about 45 minutes.  Less if you already have
       the ingredients ready for another accompanying dish.
    3. Quite inexpensive, even if you add the almonds and cashews and the
       fancy geegaws.

    VARIATIONS:
    1. As already mentioned, replace cumin powder with fennel seeds for
       a mughlai taste.
    2. You can add a few fresh green peas to the equation.  If you are
       using fresh or dried peas, soak them accordingly and add early.
       If you're using frozen peas, you can add them after the potatoes.
    3. You can sprinkle a very small pinch of masala towards the end of
       the process, though I prefer not to, since masala can overpower
       the other flavours.
    4. Squeeze a lemon (or some concentrate) just before serving, or
       offer a few slices of lemon individually on the side. 
    5. Add some paneer/feta cheese chunks, or even tofu while saute'ing.
    6. Puree all or part of the spinach in a blender.
    7. If you plan to use this as filling for lasagna, either cut the 
       potatoes into small pieces or replace them altogether with peas. 



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:11 EDT 1994
Article: 503 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: daoffer@ccwf.cc.utexas.edu (Debora Offer)
Subject: Soy Milk & Calcium
Message-ID: <DAOFFER.94Mar31135723@sleepy.cc.utexas.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: offer@arlut.utexas.edu
Organization: The University of Texas at Austin
Date: Thu, 31 Mar 1994 20:49:10 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 15

I've heard that cow's milk is a bad source for calcium since it
has too much protein (9 g protein and 25% calcium) which causes
you to actually excrete more calcium than you took in.  Is this
also the case for soy milk?  The brand I drink has 7 g protein 
and 40% calcium.  The protein level is close to that in cow's milk
but the calcium is almost twice as much.  Is this enough to cause
a "net" calcium gain?  The reason I ask is that I just found out
I'm pregnant and I recently removed the eggs and milk from my
diet.  Right now soy milk is the only calcium rich thing I eat.
--
Please reply to the following address.  The old one (ccwf) is running
at 4 times overcapacity!
\__ __/       Debora              offer@arlut.utexas.edu        \__ __/
   T any opinions expressed are mine, not necessarily my employers T



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:12 EDT 1994
Article: 504 of rec.food.veg.cooking
Newsgroups: rec.food.veg.cooking
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From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: RE: help, allergic to beans!!!!
Message-ID: <SHAFER.94Mar31205434@ferhino.dfrf.nasa.gov>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: NASA Dryden Flight Research Facility, Edwards CA
References: <1994Mar29.101249.1@nickel.laurentian.ca>
 <2nadnc$62n@news.mic.ucla.edu> <tawny.765066564@sage.cc.purdue.edu>
Date: Fri, 1 Apr 1994 14:31:12 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 35

On Thu, 31 Mar 1994 13:56:26 GMT, tawny@sage.cc.purdue.edu (Tanya Osickey) said:

>In article <1994Mar29.101249.1@nickel.laurentian.ca> s3400053@nickel.laurentian.ca writes:
>>I really would like to start to eat more vegetarian stuff but there
>>is a problem, I am allergic to beans.  

>No problem: tofu, [...] soy yogurt

Tanya>   Not to be mean here but "soy" is short for "soybean", which
Tanya> means that someone allergic to beans would probably also be
Tanya> allergic to tofu, which
Tanya>   is basically processed soybeans, soy yogurt, soy milk.....

Not necessarily.

There are three different genera of beans--one European/Middle Eastern,
with fava beans in it; one Far Eastern, with soy beans in it; and
one New World, with all the rest of the beans in it.  Soy and
pinto beans, for example, are not much more closely related than peas
and lentils are.

For example, some people have a genetic condition that makes fava
beans dangerous to them.  These people can eat New World beans and soy
beans quite safely.

Now, the question is, exactly which types of beans is the original
poster allergic to?  Fava?  Soy?  Pinto, navy, lima, kidney, etc?  The
original poster should determine if all of these produce a reaction.
If not, the safe beans are readily available.
--
Mary Shafer                                                   DoD #362 KotFR   
SR-71 Chief Engineer         NASA Dryden Flight Research Center, Edwards, CA
shafer@ferhino.dfrf.nasa.gov                Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!howland.reston.ans.net!cs.utexas.edu!usc!yeshua.marcam.com!zip.eecs.umich.edu!newsxfer.itd.umich.edu!nntp.cs.ubc.ca!utcsri!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:12 EDT 1994
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From: katriel@linc.cis.upenn.edu (Ron Katriel)
Subject: RE: Rice - How nutritious???
Message-ID: <2nhj8t$721@netnews.upenn.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Pennsylvania
References: <2nd2ae$97o@vixen.cso.uiuc.edu>
 <1994Mar31.204743.13485@ttinews.tti.com>
Distribution: usa
Date: Fri, 1 Apr 1994 18:18:52 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 43


In article <1994Mar31.204743.13485@ttinews.tti.com> marvinm@catman.tti.com
writes:
>In article <2nd2ae$97o@vixen.cso.uiuc.edu>, jpnan@prairienet.org (Jean P
>Nance) writes:
>> 
>> >From "The Handbook of the Nutritional Contents of Foods" publishd
>> by the USDA. Here are some figures for a pound of rice: prot
>> brown rice 34 grams. white rice 30 grams. Fat. Brown rice 8.6 
>> grams. White rice, 1.8 grams. Vitamins: thiamin, riboflavin,
>> niacin, Brown rice 1.52,.24,21.4, White rice, 2.0, -, 16. I 
>> assume that blank means not enough to bother with. Rice is
>> good food, especially brown rice. 
>> -- 
>> 
>EEEK! CAN this be true? The Brown rice we have been adoring
>has almost 5 times the fat of white rice, with only 13% more protein?
>Other than the additional fiber, doesn't this say EAT WHITE RICE( heresy)?
>...
>

>From Dr. Martin Katahn's "The T-Factor Fat Gram Counter" (W. W. Norton &
Company, NY), page 58:

Item       Serving  Tot Fat  Sat Fat  Cholest.  Cal's  Fiber  Sodium
                      (g)      (g)      (mg)            (g)    (mg)
---------  -------  -------  -------  --------  -----  -----  ------
rice
  brown    1/2 cup    0.6       0        0       116     2       0
  white    1/2 cup    1.2       0        0       111     0       0

So, brown rice appears to have half the amount of fat white rice has.
The percent of calories fat from for brown rice is 4.6% and for white
rice it is 9.7%.  Both are much less than 20%, the recommended level
in many maintenance diets.  Note that white rice has no significant
amount of fiber (0 g) compared with brown rice (2 g).

--Ron Katriel, University of Pennsylvania, katriel@linc.cis.upenn.edu
Ron Katriel
------------------------------------------------------------------------
Computer and Information Science Dept.             Katriel@CIS.UPenn.EDU
200 S 33rd St., Room 556                           



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:13 EDT 1994
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From: marvinm@catman.tti.com (Marvin Moskowitz)
Subject: RE: Rice - How nutritious???
Message-ID: <1994Mar31.204743.13485@ttinews.tti.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: marvinm@catman.tti.com
Organization: Three Blind CATs
References: <2nd2ae$97o@vixen.cso.uiuc.edu>
Date: Fri, 1 Apr 1994 01:44:09 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 26

In article <2nd2ae$97o@vixen.cso.uiuc.edu>, jpnan@prairienet.org (Jean P
Nance) writes:
> 
> >From "The Handbook of the Nutritional Contents of Foods" publishd
> by the USDA. Here are some figures for a pound of rice: prot
> brown rice 34 grams. white rice 30 grams. Fat. Brown rice 8.6 
> grams. White rice, 1.8 grams. Vitamins: thiamin, riboflavin,
> niacin, Brown rice 1.52,.24,21.4, White rice, 2.0, -, 16. I 
> assume that blank means not enough to bother with. Rice is
> good food, especially brown rice. 
> -- 
> 
EEEK! CAN this be true? The Brown rice we have been adoring
has almost 5 times the fat of white rice, with only 13% more protein?
Other than the additional fiber, doesn't this say EAT WHITE RICE( heresy)?

Of course 77 calories from fat is negligible in a POUND of rice, but
still...

Is the pound cooked or raw weight?

*Marvin S. Moskowitz              __o                                      *
*Transaction Tech, Inc.          -\<,      Paths: marvinm@tti.com          *
*3100 Ocean Park Blvd.     ......O/ O       marvinm%tti.com@NDSUVM1.Bitnet *
*Santa Monica, CA  90405                (310) 450 9111 x3197               *



From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:13 EDT 1994
Article: 507 of rec.food.veg.cooking
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From: dcross@pts.mot.com (Daniel Cross X8663 P5108)
Subject: RE: REQUEST: Vegetarian Sandwiches
Message-ID: <CnJGsv.3DD@pts.mot.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: dcross@pts.mot.com
Organization: Paging and Wireless Data Group
References: <Mar23.053049.45153@acs.ucalgary.ca>
Date: Fri, 1 Apr 1994 01:44:18 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Content-Length: 957
Lines: 22

In article 45153@acs.ucalgary.ca, adwivedi@acs.ucalgary.ca (Apoorv Dwivedi) writes:
>Help! I'm in need of some serious sandwich recipes for
>vegetarians. Apart from standard Peanut Butter & Jam (ya' can't
>beat that), and pita pockets filled with all sorts of vegetables,
>I don't really have that many recipes. 
<<snip>>
>apoorv.,
>

For a sloppy-joe/meatball type effect, cook bulgur (cracked wheat) in tomato sauce,
with mushrooms and/or peppers.  Also makes for good chili with beans.

--Daniel
_____________________________________________________________________
Daniel L. Cross  (dcross@pts.mot.com)     |          ______
Motorola International Paging Organization|         / /\/\ \
Boynton Beach, Florida                    |        ( /_^^_\ )
                                          |         \______/
Even more obscure and irrelevant .sig     | My opinions not to be       
quotation:   "You know, I hate black!"    | confused with Motorola's.




From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:14 EDT 1994
Article: 508 of rec.food.veg.cooking
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From: dcross@pts.mot.com (Daniel Cross X8663 P5108)
Subject: RE: REQUEST:  vegan corn muffins?
Message-ID: <CnJH6H.3H8@pts.mot.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: dcross@pts.mot.com
Organization: Paging and Wireless Data Group
References: <kalinCn5o1M.DMn@netcom.com>
Date: Fri, 1 Apr 1994 01:44:31 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Content-Length: 1347
Lines: 32

In article DMn@netcom.com, kalin@netcom.com (andy kalinowitsch) writes:
>
>does anybody out there have a recipe for good vegan corn muffins?
>my ideal corn muffin is:  moist, airy, sweet, and *bursting* out
>of its muffin tin.
>
>thanks in advance,
>
>andy
>

There is a good and reliable recipe on packages of Arrowhead Mills (high lysine) 
corn flour, which uses soy milk and a little vegetable oil.  I have played around
with this recipe quite a bit, and it always comes out edible, and usually very good.
Some variations:
Instead of soy milk, I put 1 package of Mori-Nu soft silken tofu in the blender
     and liquefied it.  The muffins were a bit firmer.
Instead of vegetable oil I used homemade nut milk (soak nuts overnight in water, 
     then blend with fresh water and strain out chunks).
For sweetener, I've tried honey, maple syrup, and brown rice syrup.

Good luck!
--Daniel
_____________________________________________________________________
Daniel L. Cross  (dcross@pts.mot.com)     |          ______
Motorola International Paging Organization|         / /\/\ \
Boynton Beach, Florida                    |        ( /_^^_\ )
                                          |         \______/
Even more obscure and irrelevant .sig     | My opinions not to be       
quotation:   "You know, I hate black!"    | confused with Motorola's.




From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:15 EDT 1994
Article: 509 of rec.food.veg.cooking
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From: dcross@pts.mot.com (Daniel Cross X8663 P5108)
Subject: RE: help, allergic to beans!!!!
Message-ID: <CnJIzD.3zB@pts.mot.com>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Reply-To: dcross@pts.mot.com
Organization: Paging and Wireless Data Group
References: <1994Mar30.102226.1@firnvx.firn.edu>
Date: Fri, 1 Apr 1994 01:44:37 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Content-Length: 523
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In article 1@firnvx.firn.edu, waddell@firnvx.firn.edu () writes:

>Also, how do you handle the bitter taste of quinoa?  
>
>Any advice would be appreciated.
>
>-- 
>
>Have fun!
>
>   =-Kathy->                                   waddell@firnvx.firn.edu
>

Quinoa is supposed to have a nice, "nutty" taste, but I find that it doesn't
develop this taste unless roasted.  Try cooking the quinoa kernels in a dry
skillet for 5-10 minutes until they are golden brown, and then cook them the
way you normally would.

---Daniel







From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!swrinde!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:16 EDT 1994
Article: 510 of rec.food.veg.cooking
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From: pumemij@minerva.cis.yale.edu (Betty Pristine)
Subject: RE: REQUEST: Vegetarian Sandwiches
Message-ID: <pumemij-310394193134@calhoun-kstar-node.net.yale.edu>
Followup-To: rec.food.veg.cooking
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Academic Computing, Yale University
References: <2n1sh8INNjng@srvr1.engin.umich.edu> <2n7cck$q73@fido.asd.sgi.com>
Date: Fri, 1 Apr 1994 01:44:46 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 17

In article <2n7cck$q73@fido.asd.sgi.com>, narad@nudibranch.engr.sgi.com
(Chuck Narad) wrote:

> 	slice seitan very thin (less than 1/4").  Marinate
> it in jamaican jerk sauce.  Grill some sliced green peppers,
> grill the seitan, then heap seitan and peppers on a sourdough
> roll, melt some swiss cheese on top.  Mangia!

What is seitan?


**************************************************************************
Emilynn J. Pumarega     |   "To sleep this way I must have found the end
CC '95                  |    of pain."
Yale University         |    --Anais Nin
**************************************************************************



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!chpc.utexas.edu!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:17 EDT 1994
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From: atri@crazies.eecs.umich.edu (Atri Indiresan)
Subject: COOKBOOK INFO REQUEST: Contemporary French Vegetarian Cooking
Message-ID: <ATRI.94Apr1192755@crazies.eecs.umich.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: University of Michigan EECS Dept., Ann Arbor, MI
Date: Sat, 2 Apr 1994 03:09:21 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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Xref: bigblue.oit.unc.edu rec.food.veg.cooking:511 rec.food.veg:38117


I have an advertising blurb in front of me (from a mail order house)
for

THIS GOOD FOOD: Contemporary French Vegetarian Cooking
Recipes from a Monastery Kitchen
by Brother Victor-Antoine d'Avila-Latourrette

The blurb says in part: "... 150 healthy, wholesome recipes
... autumn's Fillets of Sole Alsatian ..."

Sounds a bit fishy too me ... Am I right in assuming that Sole is a
kind of fish, or are there vegetarian interpretations for the word?

Is anyone familiar with this cookbook? How good it it? Would at least
most of the recipes be quite vegetarian? Any other cookbook
recommendations for good and simple French vegetarian cooking?

Thanks in advance,

Atri



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sun Apr  3 08:24:17 EDT 1994
Article: 512 of rec.food.veg.cooking
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From: Despachio <gegai@ionews.io.org>
Subject: REQUEST: Falafels!
Message-ID: <2ncdk5$5ti@ionews.io.org>
Followup-To: poster
Keywords: vegetarian,sandwich,
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: -
References: <1994Mar28.165453.26895@hibbs.vcu.edu>
Date: Sat, 2 Apr 1994 12:08:08 GMT
Approved: sridhar@asuvax.eas.asu.edu
Archive-Name: request/falafel
Lines: 12

Well, like the subject says.... I wanna make Falafels! I have no idea of
how to make them though. Can anyone out there help me???

Love Ya!



-- 
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Andy Mills              "I thought and thought of something to put here,
gegai@io.org             but, then thought I'd write this instead."
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^


From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!chpc.utexas.edu!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:18 EDT 1994
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From: kiesch@leland.Stanford.EDU (John Henry Kieschnick)
Subject: RE: COOKBOOK INFO REQUEST: Contemporary French Vegetarian Cooking
Message-ID: <2nj3d6$h1n@nntp2.Stanford.EDU>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Stanford University, CA 94305, USA
References: <ATRI.94Apr1192755@crazies.eecs.umich.edu>
Date: Sat, 2 Apr 1994 20:23:00 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 41
Xref: bigblue.oit.unc.edu rec.food.veg.cooking:513 rec.food.veg:38151

In article <ATRI.94Apr1192755@crazies.eecs.umich.edu>,
Atri Indiresan <atri@crazies.eecs.umich.edu> wrote:
>
>I have an advertising blurb in front of me (from a mail order house)
>for
>
>THIS GOOD FOOD: Contemporary French Vegetarian Cooking
>Recipes from a Monastery Kitchen
>by Brother Victor-Antoine d'Avila-Latourrette
>
>The blurb says in part: "... 150 healthy, wholesome recipes
>... autumn's Fillets of Sole Alsatian ..."
>
>Sounds a bit fishy too me ... Am I right in assuming that Sole is a
>kind of fish, or are there vegetarian interpretations for the word?
>
>Is anyone familiar with this cookbook? How good it it? Would at least
>most of the recipes be quite vegetarian? Any other cookbook
>recommendations for good and simple French vegetarian cooking?

I have a 1976 version of this book, given to me as a gift. The
version I have has wonderful illustrations and hundreds of 
quotations about cooking and vegetarianism. I also like the
way the book is divided according to seasons. That being said,
I never use the book. It does have fish recipes. The non-fish 
recipes tend to be heavy on the cheese, milk and butter, and
not particularly French. There must be something better for 
French vegetarian cooking.







-- 
John Kieschnick (Dept of Asian Languages, Stanford U.) 
"When I was in school, if you knew German, you never graduated. You
just spent your life knowing German. Nowadays I think that happens
with Chinese." -- Umberto Eco   KIESCH@leland.stanford.edu



From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!chpc.utexas.edu!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:18 EDT 1994
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From: mapnjd@midge.bath.ac.uk (N J Doye)
Subject: Re: COOKBOOK INFO REQUEST: Contemporary French Vegetarian Cooking
Message-ID: <CnMyqp.Hw0@midge.bath.ac.uk>
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Organization: School of Mathematical Sciences, University of Bath, UK
References: <ATRI.94Apr1192755@crazies.eecs.umich.edu>
Date: Sat, 2 Apr 1994 20:23:06 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 18
Xref: bigblue.oit.unc.edu rec.food.veg.cooking:514 rec.food.veg:38152


>From atri@crazies.eecs.umich.edu (Atri Indiresan):
>THIS GOOD FOOD: Contemporary French Vegetarian Cooking
>Recipes from a Monastery Kitchen
>by Brother Victor-Antoine d'Avila-Latourrette
>
>The blurb says in part: "... 150 healthy, wholesome recipes
>... autumn's Fillets of Sole Alsatian ..."

Well, in the UK, an Alsatian is another word for a German Shepard dog, so
Fillets of Sole Alsatian = Fillets taken from a single German Shepard dog. :)

Seriously, some so-called veggie cookbooks are demi-veg. or non-strict-veg.
I even have a "vegan" cookbook which has recipies with honey in...

As far as I know Sole is always a fish.
nic.



From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bmerha64.bnr.ca!bcars267!bmdhh130!bnr.co.uk!uknet!EU.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:19 EDT 1994
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From: beaufort@wam.umd.edu (J.L.B.)
Subject: Thanks
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I wanted to post something here thanking those who gave me some sources
for cheese made with vegetable rennet.  I received several helpful 
responses.  I'm sorry that I failed to respond personally to all of you
when you sent the messages, but my life has been chaotic lately (I just
moved, someone at work quit abruptly, etc.)  Anyway, I know where to look
now and I even got e-mail from someone I haven't seen for 5 or 6 years who
saw my post.

Thanks...This group is a great resource.

jennifer




From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bmerha64.bnr.ca!bcars267!bmdhh130!bnr.co.uk!uknet!EU.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:20 EDT 1994
Article: 516 of rec.food.veg.cooking
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From: beaufort@wam.umd.edu (J.L.B.)
Subject: RE: Soy Milk & Calcium
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References: <DAOFFER.94Mar31135723@sleepy.cc.utexas.edu>
 <1994Apr1.223346.1460@osuunx.ucc.okstate.edu>
Date: Sat, 2 Apr 1994 17:55:45 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 23

Are there any good low(er)-fat nondairy milk substitutes around?  Most of
the ones I've seen seem to be as high in fat as whole milk.

My fiance is fond of "Amazake Light" but I think it tastes sweet and gritty.

I use skim milk now, since I don't have any trouble digesting it, but I am
considering lowering my intake of dairy products for a variety of reasons.
Specifically, I'm starting to wonder about the antibiotics I must be ingesting.

On a related note...I can't seem to find any references to specific studies
when I see articles (usually short blurbs in health magazines, actually) on
the protein/calcium problem.  Specifically, the theory is that high protein
intake causes one to excrete more calcium and that eating a low protein diet
would reduce or eliminate one's need to make a point of consuming calcium rich
foods.  The example always given is that of Chineser women who eat a plant
based diet and consume very little dairy but have a much lower rate of
osteoporosis than women in western societies.  Maybe this belongs in
sci.med.nutrition, but I thought an interested vegetarian or vegan might
help me out.

jennifer




From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bmerha64.bnr.ca!bcars267!bmdhh130!bnr.co.uk!uknet!EU.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!asu-rfvc-gateway Sun Apr  3 08:24:21 EDT 1994
Article: 517 of rec.food.veg.cooking
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From: Lu Bozinovich <U33754@uicvm.uic.edu>
Subject: RE: help, allergic to beans!!!!
Message-ID: <94092.113728U33754@uicvm.uic.edu>
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Organization: University of Illinois at Chicago, ADN Computer Center
References: <1994Mar29.101249.1@nickel.laurentian.ca>
 <2nadnc$62n@news.mic.ucla.edu> <tawny.765066564@sage.cc.purdue.edu>
 <SHAFER.94Mar31205434@ferhino.dfrf.nasa.gov>
Date: Sat, 2 Apr 1994 17:55:50 GMT
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
Lines: 31

In article <SHAFER.94Mar31205434@ferhino.dfrf.nasa.gov>,
shafer@rigel.dfrf.nasa.gov (Mary Shafer) says:
>There are three different genera of beans--one European/Middle Eastern,
>with fava beans in it; one Far Eastern, with soy beans in it; and
>one New World, with all the rest of the beans in it.  Soy and
>pinto beans, for example, are not much more closely related than peas
>and lentils are.
>
>For example, some people have a genetic condition that makes fava
>beans dangerous to them.  These people can eat New World beans and soy
>beans quite safely.
>
>Now, the question is, exactly which types of beans is the original
>poster allergic to?  Fava?  Soy?  Pinto, navy, lima, kidney, etc?  The
>original poster should determine if all of these produce a reaction.
>If not, the safe beans are readily available.
 
 
I too would like to know more about this.  My SO is allergic to navy
or great northern and to split peas.  I would like to try introducing
these other beans to see if any variation in reactions occur -- but
I've got a stubborn guinea pig :-) on my hands who will only take
so much abuse.
 
He digested some of the desserts I've made in which soymilk or tofu
are minor ingredients, with bloating not being too pronounced.  Peanuts
are okay.  If anyone knows more, please help.
 
Lu B.
<u33754@uicvm.cc.uic.edu>



