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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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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Approved: Marty <BANSCHBACH@vms.ocom.okstate.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
Approved: Marty <BANSCHBACH@vms.ocom.okstate.edu>
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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
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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$2hb@sol.tis.com>
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References: <199403081405.JAA22815@beauty.magnus.acs.ohio-state.edu>
 <2lku80$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
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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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> 
> 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
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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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