From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL Sat Feb 19 13:26:30 EST 1994 The World Guide to Vegetarianism is a 14 part listing of vegetarian restaurants, vegetarian-friendly restaurants, natural food stores, vegetarian organizations, etc. I have just updated the 'USA', 'Canada', and 'Other' sections of the guide and posted them to rec.food.veg, rec.answers, and news.answers. In the future I will try to crosspost the listings to rec.food.veg.cooking as well. 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. Regards, Mark From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!darwin.sura.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sat Feb 19 13:26:31 EST 1994 Hello- Perusing the net for vegetarian recipes, I ran across a large repository of recipes available using GOPHER. I find this method of retrieving recipes much easier to use than ftp. I don't think this archive is listed in any of the rec.food.* FAQs, and I don't know who maintains it. [The recipes are from rec.food.recipes under aem's moderation - Sridhar.] To connect, type: gopher gopher.micro.umn.edu and go through the following directories: fun & games recipes usenet lacto ovo ovo-lacto vegan While reading a recipe you want, type s to save it to a file or type m and enter an internet address to have the recipe mailed. This should be good for anyone who has access to gopher and who dislikes other means of searching archives. Check it out. Later- James. -- jms9102@carina.unm.edu James Sevier "Patience ceases to be a virtue when U of New Mexico it permits others to waste our time." Albuquerque, NM USA -Pauline M. Schmidt From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!darwin.sura.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sat Feb 19 13:26:32 EST 1994 Hello, I'm live in Manhattan I cannot find TVP anywhere but waaaayyy downtown (I live on 116 the closest place is in the village ... so low down they stop numbering). If anyon know anything can you let me know. Thanks, From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Sat Feb 19 13:26:32 EST 1994 Does anyone know how to make Tempei? You can't get it here it seems. I know that it is made from soybeans innoculated with the fungus Rhizopa oligosporens and that it has a high cyanocobalamin (Vit B12) content but thats all. -beng tang From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!darwin.sura.net!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Sat Feb 19 13:26:33 EST 1994 # A Note on the FAQ: Please be patient on any requests for information on archives, what this group is about etc. An FAQ is in the works and a preliminary version will be posted in the next week or so. Until then, please check the following locations on anonymous ftp: rec.food.veg FAQ: rtfm.mit.edu:/pub/usenet/news.answers/vegetarian-faq rec.food.cooking FAQ: rtfm.mit.edu:/pub/usenet/news.answers/cooking-faq FATFREE list recipes: ftp.halcyon.com:/pub/recipes/* FATFREE list recipes: ftp.geod.emr.ca:/pub/Recipes/FatFree/* VEGLIFE recipes: ftp.geod.emr.ca:/pub/Recipes/CADAdmin/* Vegetarian info: ftp.geod.emr.ca:/pub/Vegetarian/Articles/* [There are ftp-by-mail services but they are too much to pack into this post] # A Note on REQUEST(s): I will accomodate individual REQUEST(s) to the point when they don't overwhelm the other postings on rec.food.veg.cooking. A digest version of REQUEST(s) is an option if there are too many ( > 5) in a day. Suggestions welcome. By default, they will be crossposted to rec.food.veg also. * If the REQUEST is for a recipe, I will henceforth set the followups back to rec.food.veg.cooking and general submission policies apply to those followups. * If the REQUEST is intended for discussion on a particular topic etc. please set followups yourself if you need to. In the absence of any Followup-To header, my default header would set followups to rec.food.veg. * If the REQUEST is for any misc. stuff like "Where can I find in my area", I will still post them but followups will be set to poster. Anyone wishing to send information or needing information is requested to contact the poster of the REQUEST by Email. General discussion articles ofcourse will be handled by Marty. # A Note on Recipes and Crosspostings: As many of you may have noticed, recipes (when appropriate) are being crossposted to rec.food.recipes and rec.food.veg besides rec.food.veg.cooking. This is to save on space and eliminate duplication. All such postings by default, have followups set to rec.food.veg. So if you don't read rec.food.veg, please set it yourself to "poster" because you might miss out on any discussion arising out of that posting. If anyone feels the need to followup to rec.food.veg.cooking, please add it on the Newsgroups header and post it to the group. If the technical information above is difficult to decipher, please seek local help. # A Note on submission addresses (again!): Recipe Submissions: MAIL to rfvc-recipes@utcc.utoronto.ca (preferably) General Submissions: POST on rec.food.veg.cooking or MAIL to rfvc@utcc.utoronto.ca All Moderators: MAIL to rfvc-request@utcc.utoronto.ca # A Note on Classification for recipes: The basic classification for recipes are presently: Subject identifier: Contains: * VEGAN Anything that is not animal-derived * OVO Eggs * LACTO Dairy products * OVO-LACTO Dairy products and Eggs * COLLECTION more than one vegan/ovo/ovo-lacto Eg: Postings with an ethnic theme * VLF Very Low Fat recipes (vegan/lacto/ovo-lacto) * REQUEST Any request for recipes/information. Certain explanatory notes reg. the classification: . There will be a additional header, "Archive-Name" for recipes. That will be classified on the basis of vegan, ovo, lacto, ovo-lacto and collection etc. ** Please give feedback on how you would use it if you do. ** . The VLF category will encompass all the vegetarian categories and will be the only identifier on the Subject line if the recipe is a VLF one. The classification requirement for VLF category is the same as the ones for the FATFREE mailing list (pointer for the list follows later). Briefly any recipe that has 10% fat (in terms of calories) or less will be appropriate for the VLF classification. . If there are vegan substitutes in a ovo or ovo-lacto or lacto recipe (specifically mentioned in ingredients as an option) the recipe will be classified as a vegan recipe so that it can be used by everyone. In the absence of any such mention, recipes will be classified appropriately. . I would certainly appreciate any classification done by the poster {him,her}self to save my time. Sridhar. speaking only for the recipe and request roles of the rec.food.veg.cooking moderation process. ps: rec.food.veg.cooking is still not online on Marty's newsserver. So please hold back on nutritional information submissions for the next few days. -- Sridhar Venkataraman ASU, Tempe, Arizona USA sridhar@asuvax.eas.asu.edu 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!NOT-FOR-MAIL Sun Feb 20 09:13:55 EST 1994 What was your favorite new vegetarian cookbook published in 1993? Mine was "A Taste of Heaven and Earth" by Bettina Vitell published by Harper Collins. Imaginative, tasty recipes with simple ingredients and easy to prepare. Vitell owned the Beat'n Path, a pioneering veg restaurant in the NYC area and was John Lennon's favorite cook when she cooked at the East West Restaurant which was a macrobiotic restaurant around the corner from the Dakata's, his home in NYC. From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Sun Feb 2From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!ukma!nic.hookup.net!hookup!news.kei.com!yeshua.marcam.com!usc!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:48 EST 1994 Article: 2 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.recipes,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!ukma!nic.hookup.net!hookup!news.kei.com!yeshua.marcam.com!usc!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: Toki Noguchi Subject: VEGAN: Spicy Lowfat Pumpkin Bread Message-ID: Followup-To: rec.food.veg Keywords: vegan lowfat Sender: news@gpu.utcc.utoronto.ca (USENET) Supersedes: <9402171642.AA14461@hpmwmat.sr.hp.com> Old-Date: Thu, 17 Feb 1994 11:42:05 -0500 Organization: - Date: Fri, 18 Feb 1994 05:04:12 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/pumpkin-bread Lines: 47 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:2 rec.food.recipes:7329 rec.food.veg:35837 I've made this recipe several times lately and its much better with fresh cooked pumpkin. The canned pumpkin claims 1 gr of fat/cup. This means each baby loaf has .33 gr fat or 3 calories/loaf from fat. Enjoy, Toki ************************** Spicy Lowfat Pumpkin Bread ************************** Ingredients 1/2 Cup apple sauce 1 Cup cooked, pureed pumpkin 2 egg substitute equivalent (or two egg whites for the non-vegans) 1/3 Cup water 1 3/4 Cups of flour 1 t baking soda 1 Cup sugar 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg and ginger 1/4 tsp allspice and powdered cloves 1/2 Cup currants (optional) Procedure Beat together first four ingredients. Add baking soda, sugar and salt. Mix. Stir in flour and mix until just combined. Add all spices and currants. Stir in. Spray 3 baby loaf pans with PAM and fill each about 2/3 full. Bake in a 350 F oven for 45 minutes. Toki Noguchi 1/20/94 From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!ukma!nic.hookup.net!hookup!news.kei.com!eff!news.umbc.edu!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:49 EST 1994 Article: 3 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.recipes,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!ukma!nic.hookup.net!hookup!news.kei.com!eff!news.umbc.edu!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: arielle@taronga.com (Stephanie da Silva) Subject: OVO: Potato Frittata Sandwiches with Roasted Red Peppers Message-ID: <9402171751.AA11038@taronga.taronga.com> Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: - Date: Fri, 18 Feb 1994 05:04:28 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: ovo/frittata-sandwich Lines: 67 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:3 rec.food.recipes:7330 rec.food.veg:35838 Potato Frittata Sandwiches with Roasted Red Peppers 4 large red bell peppers 6 eggs 2 tablespoons heavy cream 1/4 teaspoon salt 1/4 teaspoon pepper 2 medium baking potatoes, peeled and sliced 1/4 inch thick 1/4 cup olive oil 1 medium onion, thinly sliced Garlic-Olive Mayonnaise 8 large slices of Portuguese breads, lightly toasted Roast the peppers directly under the broiler as close to the heat as possible. Place the peppers in a bag and let steam for 10 minutes. Peel the peppers and remove the cores, seeds and ribs. Cut the peppers into 1/2 inch slices and set aside. In a medium bowl, combine the eggs wtih the cream, salt and pepper. Beat lightly until blended. In a medium saucepan, cook the potatoes in boiling water over moderately high heat until tender, about 10 minutes; drain well. Preheat the oven to 400F. In a large ovenproof skillet, heat 1/4 cup of the olive oil over moderate heat. Add the onion, reduce the heat to low and cook until softened and golden, about 12 minutes. Increase the heat to high and add the remaining 1/4 cup olive oil. Stir in the potatoes. Add the beaten eggs and tilt the pan to evenly distribute. Transfer to the oven and bake the frittata until firm to the touch, about 12 minutes. Return the skillet to high heat for about 30 seconds, shaking to loosen the frittata. Slide onto a very large plate or cutting board and let cool slightly. Cut the frittata into 4 lengthwise strips, then halve the strips crosswise. Spread a tablespoon or two of the garlic-olive mayonnaise on 4 of the toast slices. Top the ramining toast wtih the frittata slices and the roasted pepper strips and put the sandwiches together. Serve warm or at room temperature. Garlic-Olive Mayonnaise 1 egg yolk, at room temperature 1 large garlic clove, minced 1 tablespoon fresh lemon juice 1/2 cup olive oil 1 teaspoon chopped drained capers 1 teaspoon chopped oil cured olives Place the egg yolk, garlic and lemon juice in a blender. With the machine on, slowly add the olive oil in a thin stream to make a thick mayonnaise. If the mixture separates at any time, add 2 teaspoons of hot water and continue blending until emulsified. Scrape the mayonnaise into a small bowl. Stir in the capers and olives. Cover and refrigerate for up to 4 days. -- Stephanie da Silva PO Box 720711 arielle@taronga.com Houston, TX 77272 Moderator, rec.food.recipes 713 568 0381 "One problem with the Information Superhighway: more bad drivers." -- KD Leka From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!ukma!nic.hookup.net!hookup!news.kei.com!eff!usenet.ins.cwru.edu!magnus.acs.ohio-state.edu!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:50 EST 1994 Article: 4 of rec.food.veg.cooking Newsgroups: rec.food.veg,rec.food.recipes,rec.food.veg.cooking Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!ukma!nic.hookup.net!hookup!news.kei.com!eff!usenet.ins.cwru.edu!magnus.acs.ohio-state.edu!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: hrow@casbah.acns.nwu.edu (Heath Row) Subject: VEGAN: Bean Salad & Vegetables with Greek Dressing Message-ID: <9402180311.AA08412a@casbah.acns.nwu.edu> Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: - Date: Fri, 18 Feb 1994 05:04:59 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/greek-dressing Lines: 28 Xref: bigblue.oit.unc.edu rec.food.veg:35840 rec.food.recipes:7331 rec.food.veg.cooking:4 Here are my submissions: Bean Salad and Vegetables with Greek Dressing a 1 1/2 cup cooked black turtle beans or red beans a 2 chopped fine tomatoes a 6 scallions, chopped 1/2 small yellow pepper, diced 1/2 small green pepper, diced 1/2 cup very fine chopped parsley 1 cup extra virgin olive oil 1/4 cup red wine vinegar 2 tsp. salt 1/2 tsp. black pepper 1 1/2 tsp. dry mustard 1 1/2 tsp. oregano 1 to 2 garlic cloves, minced 1 tbl. lemon juice Prepare dressing, mix all ingredients except oil and let stand 15 minutes. Add oil gradually, mix and refrigerate. For Salad: Mix all vegetables w/ beans. Pour dressing mix over. Serve with colonsto olives, herb feta cheese and pita bread on the side. -- Heath Row hrow@casbah.acns.nwu.edu Evanston, Ill. finger for PGP pubkey From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!ukma!nic.hookup.net!hookup!news.kei.com!eff!usenet.ins.cwru.edu!magnus.acs.ohio-state.edu!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:51 EST 1994 Article: 5 of rec.food.veg.cooking Newsgroups: rec.food.veg,rec.food.recipes,rec.food.veg.cooking Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!ukma!nic.hookup.net!hookup!news.kei.com!eff!usenet.ins.cwru.edu!magnus.acs.ohio-state.edu!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: hrow@casbah.acns.nwu.edu (Heath Row) Subject: LACTO: Tortellini in Balsamic Vinaigrette Message-ID: <9402180311.AA08412b@casbah.acns.nwu.edu> Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: - Date: Fri, 18 Feb 1994 05:05:12 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: lacto/tortellini-in-vinaigrette Lines: 31 Xref: bigblue.oit.unc.edu rec.food.veg:35841 rec.food.recipes:7332 rec.food.veg.cooking:5 Tortellini in Balsamic Vinaigrette Prepare balsamic vinaigrette and stir in the remaining ingredients while the tortellini cook. This gives the vegetables time to marinate; the dish can be finished quickly by stirring in the tortellini when they are cooked. 1 package (7 oz.) uncooked tricolor cheese tortellini balsamic vinaigrette (recipe below) 1 medium carrot, sliced 2 cups broccoli flowers 2 green onions (with tops), sliced Cook tortellini as directed on package. Rinse with cold water; drain. Prepare balsamic vinaigrette in large bowl. Stir in remaining ingredients, except tortellini. Stir in tortellini. 1/4 cup Balsamic or cider vinegar 2 tablespoons olive or vegetable oil 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves 1/4 teaspoon paprika 1/8 teaspoon salt 1 clove garlic, crushed Mix all ingredients. 4 servings, 215 calories, 9g protein, 18g carbohydrates, 12g fat, 70mg cholesterol, 210mg sodium -- Heath Row hrow@casbah.acns.nwu.edu Evanston, Ill. finger for PGP pubkey From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!ukma!nic.hookup.net!hookup!news.kei.com!eff!usenet.ins.cwru.edu!magnus.acs.ohio-state.edu!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:51 EST 1994 Article: 6 of rec.food.veg.cooking Newsgroups: rec.food.veg,rec.food.recipes,rec.food.veg.cooking Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!ukma!nic.hookup.net!hookup!news.kei.com!eff!usenet.ins.cwru.edu!magnus.acs.ohio-state.edu!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: "He whose name must not be spoken..." Subject: VEGAN: Seitan Message-ID: <199402180359.AA14578@rac4.wam.umd.edu> Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Old-Date: Thu, 17 Feb 1994 22:59:59 -0500 Organization: - Date: Fri, 18 Feb 1994 05:05:35 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/seitan Lines: 42 Xref: bigblue.oit.unc.edu rec.food.veg:35842 rec.food.recipes:7333 rec.food.veg.cooking:6 I thought I'd get the ball rolling on this new group by sharing a skill I recently learned: how to make Seitan, or wheatmeat, which is a meat substitute that is both delicious and extremely economical. Seitan is somewhat of a staple in Japanese cooking, and is just another name for wheat gluten, which is basically nothing but protein and fiber. To make Seitan, you need a big bowl, some whole wheat flour, and water. I find that four cups of flour will produce enough Seitan for several sandwiches, or one major meal. Mix about 1.5-2 cups of water in with the flour until the water is absorbed and you get a big ball of dough. Punch the dough really well for several minutes. Next, put your glob of dough back in the bowl and cover it with cold water. Let it sit for 10-15 minutes, and then knead it gently. Be careful at this point, to keep the dough from disintegrating. What you are doing here is kneading the starch and bran out of the flour, leaving only the gluten behind, which will be quite rubbery in texture. After you are done kneading, care- fully pour off the startchy water. It may be saved as an excellent thickener for soups and stews. Carefully cover the dough with warm water this time, let it sit for 10-15 minutes again, and knead out the starch underwater as before. Overall, you should go through about six rinses, alternating between cold and hot water. When you are done, you should have an extremely resilient ball of gluten (which at this point looks rather like a rubbery brain or something). Pull off small balls, patties, or whatever of the gluten and stretch them out under running water to rinse out any bran which remains. Drop the balls of gluten in boiling water until they rise to the top like dumplings. When this is done, you now are ready to cook your Seitan masterpiece. The other wonderful thing about Seitan is that it is very good at absorbing the flavors of whatever it is cooked in, and will be quite flavorful if you let it simmer for a nice long time. After boiling, I cut my little balls into bite-sized pieces and simmered them in a stock containing about 1/4 cup soy sauce, oregano, garlic salt, and crushed red pepper (my favorite hot & spicy touch). In general, any seasoning that goes well with beef will go well with Seitan. A dash of Worcestershire sauce is nice, though it is made with anchovies, so vegans be warned. After cooking for at least an hour, the Seitan may be refrigerated for about a week, kept in the stock it was cooked in. For something simple to try your creation, make Seitan subs on a hero roll, with lettuce, tomato, and mayo. I have heard of everything from sandwiches to Beef Bourgionone(sp?) being made with Seitan, and a creative cook should have no problems finding lots of yummy uses for this glutenous wonder-food. Anyway, enjoy... I'd love to see any recipes that those more accomplished than I have come up with using Seitan... From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!darwin.sura.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:53 EST 1994 Article: 7 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.recipes,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!darwin.sura.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: mbhpfpj@meehpd.ee.man.ac.uk (Paul Floyd) Subject: LACTO: Mixed Vegetable Curry Message-ID: <1994Feb18.140742.2246@nessie.mcc.ac.uk> Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Old-Date: Fri, 18 Feb 1994 14:07:42 GMT Organization: Manchester Computing Centre Date: Fri, 18 Feb 1994 15:52:24 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: lacto/mixed-veg-curry Lines: 53 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:7 rec.food.recipes:7341 rec.food.veg:35859 Perhaps this is not so much a recipe, but general advice on making better curries, or at least, things I have found make the curries I cook better. Preparation: <=40minutes, cooking 30minutes Washing up: 1 large saucepan, 1 large frying pan, 1 casserole dish, 1 saucepan for part-cooking "hard" vegetables plus pan(s) for rice & poppadoms Ingredients: (2 large servings) 1 large onion, diced 2 cloves garlic 1 tablespoon ginger, chopped finely butter or ghee Vegetables as available: e.g. Courgette, Mushrooms, Carrot, Celery, Potato (Carrots, Potatoes should be par-boiled) Red Lentils Curry powder. I make my own - will post recipe if requested. 1 medium tin of tomatoes. 1 tablespoon tomato puree. (optional) Coriander leaf, cut finely. Creamed coconut. Tinned is best, then the butter blocks. I find dessicated unsatisfactory. Haven't tried real coconut - too fiddly. Directions: Fry the onion, garlic (pressed) and ginger in a large frying pan with a knob of butter or ghee (vegans could use vegetable oil). Cook until softened but not brown. Make a paste of the curry powder by adding water, and add the paste to the onions. Simmer for about 10 minutes, adding more water if needed. Meanwhile, chop the vegatables into small pieces (and half cook any that need longer cooking times). Heat the vegetables in a large saucepan with another knob of ghee/butter. At the same time, add the chopped tomatoes and tomato puree to the onion/curry mix, and also add the coconut and/or coriander. Add the lentils to the vegetables. Preheat the oven to Gas 4. Allow the sauce in the frying pan to simmer, and keep stirring the vegetables in the saucepan, for about 10 minutes. If you don't stir the vegetables, then the lentils will become permanently fixed to the saucepan. Add more butter/ghee if necessary. Mix the sauce and the vegetables in the sacepan, then pour into a casserole dish. Put into the oven for about 30 minutes. While that is cooking, prepare the rice/poppadoms/naan bread etc. I think the crucial factor is: don't boil a curry!!! -- 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!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:54 EST 1994 Article: 8 of rec.food.veg.cooking Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL From: jmhodapp@aplcomm.jhuapl.edu (Hodapp Jonathan M. F3D x3782 ) Newsgroups: rec.food.veg.cooking,rec.food.veg Subject: Brocolli Shelf Life and Vitamin Content... Message-ID: <9402181530.AA18382@aplcomm.jhuapl.edu> Date: 18 Feb 94 15:47:06 GMT Sender: news@gpu.utcc.utoronto.ca (USENET) Followup-To: rec.food.veg Organization: - Lines: 17 Approved: sridhar@asuvax.eas.asu.edu Xref: bigblue.oit.unc.edu rec.food.veg.cooking:8 rec.food.veg:35864 There has been a lot of talk in the frozen vs. fresh vegetables debate. Obviously, fresh is preferable, unless the veggie in question is out of season or is older (long travel/shelf time). With this in mind, I steamed a few florets which had been in my fridge for over a week. There was no sign of decay, just wilt, which the steaming took care of. My question, how much of the vitamin content is lost (roughly). Lots, none, what? For those of you eating at home, a quick broccoli pasta dish for the college studnt/hurried eater. You need a steamer/microwave/pot with a steam tray, and one pan. While steaming brocolli, make pasta sheels or elbows. Mix pasta and brocolli, add fat free cottage cheese (LACTO). Pour on tommato sauce, and spice to taste (every chef needs oregano and basil). Six minutes, 1 pan and a steaming device. Good and good for you. Jon jmhodapp@aplcomm.jhuapl.edu From bigblue.oit.unc.edu!concert!xanth.cs.odu.edu!news.larc.nasa.gov!lerc.nasa.gov!magnus.acs.ohio-state.edu!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:55 EST 1994 Article: 9 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.recipes,rec.food.veg Path: bigblue.oit.unc.edu!concert!xanth.cs.odu.edu!news.larc.nasa.gov!lerc.nasa.gov!magnus.acs.ohio-state.edu!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: pfaffg@pilotP.msu.edu (Gunter Pfaff) Subject: VEGAN: Tempeh Bavarian Message-ID: <9402181248.AA45924@pilot1.cl.msu.edu> Followup-To: rec.food.veg Keywords: tempeh; vegetarian gelatin; Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: - Date: Fri, 18 Feb 1994 15:48:07 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/tempeh-bavarian Lines: 31 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:9 rec.food.recipes:7343 rec.food.veg:35865 Abstract: Seasoned tempeh in a cold vegetarian gelatin. INGREDIENTS: 8 oz. grated tempeh 2 Tbsp Tamari 1 tsp Paprika 1/4 tsp Cayenne Pepper Vegetarian Gelatin to make 3 liquid cups 1 green Pepper 1 red Pepper 1 kosher Dill Pickle 4-6 cubes of vegetarian bouillon (optional) Black Pepper to taste (optional) Directions: Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh. Spread on large plate and microwave for 5-10 min. (Or bake or broil until firmer and browner). Chop fine the peppers and pickle and mix with browned tempeh. Bring 3 cups of vegetarian gelatin (with or without bouillon) to boil, pour over the pepper/pickle/tempeh mix and then pour into flat dish to 1/2 inch height. Let cool, then refrigerate for at least 1 hour. Serve cold with sour dough rye bread and mustard and a cool glass of beer(optional). This recipe was created and uploaded by an ex-meat eating Bavarian turned vegan tempeh maker; comments and/or improvements welcome. pfaffg@pilot.msu.edu Gunter Pfaff/Betsy's Tempeh:Cultured Soyfood for Cultured People! From bigblue.oit.unc.edu!concert!xanth.cs.odu.edu!news.larc.nasa.gov!lerc.nasa.gov!magnus.acs.ohio-state.edu!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:56 EST 1994 Article: 10 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes Path: bigblue.oit.unc.edu!concert!xanth.cs.odu.edu!news.larc.nasa.gov!lerc.nasa.gov!magnus.acs.ohio-state.edu!math.ohio-state.edu!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: pfaffg@pilotP.msu.edu (Gunter Pfaff) Subject: VEGAN: Tempeh Dim Sum Message-ID: <9402181527.AA19675@pilot1.cl.msu.edu> Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: - Date: Fri, 18 Feb 1994 15:50:08 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/tempeh-dim-sum Lines: 34 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:10 rec.food.veg:35866 rec.food.recipes:7344 TITLE: TEMPEH DIM SUM Keywords: tempeh; wonton skins Description: Seasoned Tempeh filling in a steamed wonton skin. Ingredients: 8 oz grated Tempeh (or minced fine), pre-cooked We use a tempeh made with soybeans and barley. 2 TBsp Tamari 1/2 tsp Veg.Bouillon dissolved in: 1/2 cup of Water 1/2 tsp Hot Pepper Sesame Oil 1 TBsp Cornstarch (or Arrowroot) 1 tsp Honey 1 cup green Onions, chopped fine 1 cup Mushrooms, chopped fine 2 tsp Ginger Root, minced 1 package of 3 inch Wonton Skins Directions: Combine half of the tempeh with tamari, water, oil, honey and cornstarch in blender and puree. Take the other half of the tempeh and mix with the vegetables, then add to the puree and hand mix. Take 1 rounded tsp of this filling and place in center of Wonton Skin; moisten the outer rim and fold in half pressing the edges to seal. Steam for 8 min. Serve with Sweet and Sour Sauce. Note: Nobody should try to make this alone, it's a great group project for 4 Comments and/or improvements are welcome. pfaffg@pilot.msu.edu Gunter Pfaff/Betsy's Tempeh:Cultured Soyfood for Cultured People! From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!library.ucla.edu!csulb.edu!nic-nac.CSU.net!usc!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:57 EST 1994 Article: 11 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!library.ucla.edu!csulb.edu!nic-nac.CSU.net!usc!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: kazmer@leland.Stanford.EDU (David Owen Kazmer) Subject: Cooking with TVP Message-ID: <2k169u$jvv@nntp2.Stanford.EDU> Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: Stanford University, CA 94305, USA Date: Fri, 18 Feb 1994 17:46:20 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 17 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:11 rec.food.veg:35869 My wife and I ordered a couple of packages of TVP a few months ago. (TVP stands for textured vegetable protein, a meat-like substitue.) With the food we got a cookbook, which we paid $6.00 for... if you are thinking about getting it, don't - the recipes stink. Let me clarify that - they are overly simple and do not make good use of spices, etc. Anyways, with the TVP chunks, we've had great success making meatless fajitas which I actually prefer to chicken or beef. If interested, I will post the recipe but would like to know what other recipes people have tried with this food, in either granular or chunk form. Lets get this group cookin!! Best Wishes, dave kazmer From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:58 EST 1994 Article: 12 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: atalanta@leland.Stanford.EDU (Michelle Renee Dick) Subject: Re: VEGAN: Seitan Message-ID: <2k29hh$ora@nntp2.Stanford.EDU> Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: Stanford University, CA 94305, USA References: <199402180359.AA14578@rac4.wam.umd.edu> Date: Fri, 18 Feb 1994 17:46:30 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 37 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:12 rec.food.veg:35870 In article <199402180359.AA14578@rac4.wam.umd.edu>, He whose name must not be spoken... wrote: >A dash of Worcestershire sauce is nice, >though it is made with anchovies, so vegans be warned. Anchovies are not only not vegan, but they are not even vegetarian, and thus traditional Worcestershire sauce is outside the scope of rec.food.veg.cooking. However there are several vegetarian brands of Worcestershire sauce on the market. One brand is Life brand, available in both the US and the UK. I'm not too fond of the vegetarian Worcestershire sauces on the market and prefer instead to substitute Lea and Perrins Steak Sauce (diluted 1:1 with water). As for tips on making and cooking gluten, I consider Barbara and Leonard Jacobs' book _Cooking with Seitan_ to be the best guide. Their recipe for seitan pepperoni is quite good. Other books on making and cooking gluten are: Moulton, LeArta. _The New Gluten Book_. (self published: LeArta Moulton, 509 E. 2100 N., Provo, UT 84604). Bates, Dorothy and Colby Wingate. _Cooking with Gluten and Seitan_. Book Publishing Company. 1993 Burke, Abbot George. _Simply Heavenly_. Saint George Press. 1991 The last is huge vegan cookbook (heavy on oils and nuts) that has very long detailed sections on making beef, pork, poultry, and seafood substitutes using gluten. -- Michelle Dick artemis@rahul.net From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:58 EST 1994 Article: 13 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: kcuri@mtholyoke.edu (Katheryn) Subject: REQUEST: Chili Message-ID: <2k2pnm$ogi@slab.mtholyoke.edu> Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Old-Date: Fri, 18 Feb 1994 11:17:58 -0500 Organization: Mount Holyoke College Date: Fri, 18 Feb 1994 17:46:50 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: request/chili Lines: 6 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:13 rec.food.veg:35871 I am looking for a good vegi chili recipe if anyone has one please e-mail me! thanks in advance. -Katheryn Curi From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:39:59 EST 1994 Article: 14 of rec.food.veg.cooking Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL From: mad4@midway.uchicago.edu (Bill Maddex) Newsgroups: rec.food.veg.cooking Subject: COLLECTION: an original work of art Message-ID: <9402182041.AA07351a@ellis.uchicago.edu> Date: 18 Feb 94 21:42:40 GMT Sender: news@gpu.utcc.utoronto.ca (USENET) Followup-To: rec.food.veg Organization: - Lines: 262 Approved: sridhar@asuvax.eas.asu.edu Supersedes: <9402182041.AA07351@ellis.uchicago.edu> Archive-Name: collection/bill-maddex Yours for only the price of the groceries. No, no, I'm not that egotistical. To be frank, I'm not even sure this is so great, but hey... It's been awhile, hasn't it? Guess I'm due...OTOH, y'all have to bear w/me--it's such a bitch writing down the amounts when you're making it up.... My SO's bday was last week and I told her she should invite some friends over for dinner (surprise). She did. In keeping w/my newfangled style of cooking, I didn't agonize about the menu. Rather, I thought about what she likes (and if you believe that...). Well, anyway, I did find some nice produce, which is what really matters after all. So, w/o my typical ugly Fri PM right up until three minutes before sundown kluge, I made the following, for four hungry people w/varying amounts of leftovers. Also, believe it or not, these are all (more or less) original recipes:-) Garlic-shallot bread (inspired by a Marcel Desaulnier recipe) 5C unbleached flour 1C warm water 2T yeast 4t Sucanat 2t salt 1 small clove garlic, minced 2T minced shallots 1 1/2C soy milk, curdled w/1T fresh lemon juice Combine yeast, flour and water and let stand until foaming rabidly. Combine flour and salt in a large mixing bowl. Mix in proofed yeast and combine thoroughly. Mix in soy milk and knead until medium stiff, about seven minutes, but varying wildly depending on your kneading proficiency. Mix in shallots and garlic and let stand, covered, until doubled in volume, about an hour and small change. Grease two 9"x5"x3" loaf pans. Punch down the dough, knead it once and divide it in half. Form into loaves and place in the loaf pans, seam on the botom. Cover and let rise until doubled yet again. Preheat oven to 325F. When dough has risen, place the loaves into the oven and bake 45-55 minutes, until done. To test bread for doneness, put a potholder in each hand, remove a loaf from the oven, turn out of the pan onto your insuated hand an thump the bottom w/your fist. If it sounds hollow, it's done. Remove from oven and let cool 15 minutes in the pans. Don't leave it longer or condensation will make the bottom soggy. Wild mushroom consomme w/tricolor ravioli Consomme 1 oz dried poricinni mushrooms, dirt brushed off 10 dried shiitake, dirt brushed off 1/2 lb fresh shiitake, cleaned and quartered 2 lb button musrooms, cleaned and quartered black peppercorns to taste 9C (2l) water 1/4C fresh sage, coarsely chopped Cover all mushrooms w/water, bring to a boil, reduce to a simmer and cook, uncovered, 2 hours. Strain through a coarse strainer, pressing hard to extract all liquid, add sage and pepper, return to flame and simmer 10 minutes. Strain again, then strain through a coffee filter or a fine strainer lined w/several layers of cheesecloth. Return to a simmer and reduce to 6C (if it's not already that concentrated). Tricolor Ravioli w/yam OK, this is a lot of work, but hey, it was her birthday!-) 1 1/8C semolina 1 1/8C unbleached flour 1/2t salt 1t olive oil 1/2 small beet, trimmed 1/2 small bunch spinach, washed and stemmed 1/3C dry white wine water 1 large red garnet yam 1T shallot, minced 1t olive oil 1 ancho chili a little light veg stock, as needed salt, allspice and nutmeg to taste Combine flours and divide into three equal portions. Preheat oven to 350F. Place the beet in an oven proof dish w/water to go halfway up the beet. Cover w/foil and bake until a fork stuck into the beet meet no resistance. Remove from oven. Puree the beet w/4T warm water in a blender. It must be absolutely smooth. This should take about four minutes on high, allowing for periodic scraping down. Strain the puree. Bring 3C lightly salted water to a high boil, add spinach and cook 30 seconds. Drain and plunge into ice water. Puree spinach w/enough water to form 1/3C puree. Mangle until completely smooth. Strain the puree. Aren't you glad you don't hafta strain the wine? Make a mound out of one of the bunches of flour. Make a well in the top and add 1/3t oil, 1/6t salt and about 1T of the beet puree. Gently combine the flour w/the other ingredients, using a fork to mix from the outside of the well in. Add remaining beet puree, about 2T at at time until all is combined. Knead until dough is dry and resilient. Cover surface of dough w/plastic wrap and let rest >30 minutes @room temp. Wash your hands, scrubbing the pink stuff off w/a little kosher salt. Repeat the above, substituting the spinach puree for the beet puree (d-uh). Repeat w/wine, being careful not to use more than is necessary to get the flour to mix and stick together. Make the filling (see below) and let it cool enough that you can work w/it by hand. When dough has rested, roll out a walnut sized ball of each until translucent. Get a cup of warm water and set it to the side of your work space. Cover the rolled out dough w/a barley moist towel until you are redy to use it. Cut each strip of dough into bands 1/2" wide. Arrange strips of dough barely overlapping, moitening the edge of each strip w/your finger tip (dip it into the water, genius:-). When you have a sheet about 6" wide, roll a rolling pin gently over the whole mess, trying not to scream if the bands split. If they do, roll out a little ough as thin as you can, moisten it and press it onto the split, then roll over the whole strip again. Roll the whole strip out until it's fairly flat. Cover the strip w/a moist towell and reapeat to form a second strip. Lay one strip out on a barely floured surface and place about 1t of the filling every 2" along the strip. Mosten all exposed dough, then lay the other strip over it, pressing down between the mounds of filling. Cut between the mounds w/a ravioli cutter and transfer to a lightly floured pan. Freeze >1 hour. Bring 3" salted water to a high boil in a large saute pan. Add ravioli right out of the freezer, cover and watch carefully. When ravioli reach the surface of the water, count to ten, take the lid off and drain. Serve consomme in soup bowls and spoon the ravioli on top. To make filling, preheat oven to 425F. Punch a few holes into the yam w/a fork and wrap in aluminum foil. Bake until very tender, about 1 1/2 hrs. Remove from oven and let cool enough to handle. Toast the chili in a non stick skillet over medium high until fragant. Remove from pan and split in half lengthwise (it's advisable to wear gloves when doing this) dump out *all* seeds and crush the chili. Heat oil to medium low in a medium saucepan. Add shallot and saute about a minute. Scrape the yam from it skin and add to the pan, mashing brutally. Add the chili and cook until you have a very smooth, silky mousse, adding a little veg stock if needed to prevent scorching. Season to taste. Now wasn't that easy? Cous cous timbales w/wild rice 1C instant cous cous 1/3C wild rice 1/2 lb carrots 1/3 lb celery 1/2 small fenel bulb 1 lg onion, chopped 3 cloves garlic, minced salt, cinamon and cayenne to taste 2t olive oil large pinch of fresh rosemary 1/4C dry white wine 1 1/2C veg stock 1/2 small red bell pepper, roasted, peeled, seeded, deveined and julienned 2T toasted pine nuts Wash the carrots, celelery and fenel and juice them. Yeah, I said juice 'em. That's right, folks, I'm the only vegan in the world who bought a juicer just so I could do contemporary American food. Aren't you ashamed of me? Heat 1t of oil in a saucepan and saute half the onion and garlic until fragrant. Add juice, season, bring to a boil and stir in cous cous, stirring until thickened. (Sorry, I didn't really measure this--you may need to add either a little more liquid or a little more cous cous--deal.) Pack the cous cous into 4 6oz ramekins and place them into a baking dish w/enough water to go halfway up the ramekins. Cover w/foil and keep warm in a 200F oven. Am I helpful or what? Saute remaing onion and garlic until translucent. Add wild rice and stir for about a minute, until glazed. Add wine, raise to a boil and cook until liqid is gone. Add stock, bring to a boil, reduce to a simmer and cover. Cook until liquid is absorbed, about 45-50 minutes. Let stand, covered, about 15 minutes more, then fluff w/a fork. To serve, run a knife around the edge of each ramekin, then invert onto a plate. Tap the center sharply (not hard enough to break the plate, wise guy), the lift up the ramekin. Surround the cous couse w/a ring of wild rice and garnish w/roasted pepper strips and pine nuts. Bitter greens w/cherry vinaigrette 1 small head raddichio about 8 leaves romaine lettuce half a small head of butter lettce 2T shallot, minced 2T dried cherries 1 1/2T balsamic vinegar 3T high quality x v olive oil 1t boiling water. Cover cherries w/vinegar and let stand until softened. Combine cherry/vinegar mix and oil in a blender and whizz. Add water w/motor on. Transfer to a cruet. Remove the outer leaves of the raddichio. Peel off 8 whole leaves and julienne the rest. Julienne lettuces and toss w/shallot. Lay out the whole radiccio leaves on each plate to form an open globe. Fill w/salad and lightly dress. Feutille (well, sort of) of chocolate and fruit w/brandied chocolate ganache (subtitled: the kid finds decent strawberries in Feb and gets horny) 11 oz bittersweet chocolate 3 ripe bananas (organic--otherwise they're made by exploitation) 1 pt strawberries 2T vegan turbinado sugar 1/2C heavy cashew creme (no, I'm not gonna key this in yet again--look it up) 1/2T brandy Stem berries, toss w/sugar and let stand, covered, for at least four hours. (Even w/all my hard searching, strawberries in Feb need help.) Melt 10oz chocolate in the top of a double boiler over low heat and whisk until very shiny. Line a large baking sheet w/parchment. Spread the chocolate as thinly and smoothly as you can over the parchment and cover w/plastic wrap. Chill at least four hours. Melt remaining chocolate in a double boiler over low heat and whisk in cashew creme and brandy until smooth. Chill at least an hour, then whisk until fluffy. To serve, Slice strawberries thinly lengthwise. Peel bananas and slice in half lengthwise, then into 2" long sections. Beat the ganache until very fluffy. Carefully pull the plastic from the surface of the chocolate and cut it into 16 2"x3" rectangles (or 16 relatively even rectangles of the biggest dimensions you can manage:-). Set one rectangle onto each of four plates. Cover w/a layer of strawberry slices, then put on another chocolate leaf, then a layer of banana slices, another leaf, some ganache and berries, another leaf, a little dollop of gananach and a berry in the middle. Garnish each plate w/ribbon of ganache and strategically placed berry and banana slices. Sit back and enjoy the compliments, and try, just try, to eat it slowly... Oh yeah, the whole meal was served w/champagne... Happy eating, Billy Magic From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:40:00 EST 1994 Article: 15 of rec.food.veg.cooking Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL From: PMCANALLY@GSB-Lira.Stanford.EDU (Mary Lea McAnally) Newsgroups: rec.food.veg,rec.food.veg.cooking Subject: recipes for TVP Message-ID: <761614167.800000.PMCANALLY@GSB-Lira.Stanford.EDU> Date: 18 Feb 94 23:45:43 GMT Sender: news@gpu.utcc.utoronto.ca (USENET) Followup-To: rec.food.veg Organization: - Lines: 19 Approved: sridhar@asuvax.eas.asu.edu Old-Date: Fri, 18 Feb 1994 18:29:27 -0500 Xref: bigblue.oit.unc.edu rec.food.veg:35914 rec.food.veg.cooking:15 After Mr Magic's epicurean marvel I am reluctant to post a TVP recipe but someone asked for hints so here goes....... I use TVP in any recipe that tells you to "brown the ground meat" (GAG). Simply soak equal parts of TVP in warm water about 5 minutes to hydrate it. Then add it to the recipe where it calls for the meat. It resembles crumbled cooked hamburger and I've had great results with it in chili, spaghetti sauce, and what my sons affectionately call "TVP Helper". a lot of whole food stores sell it in bulk. it is dirt cheap. $1.25 worth of TVP makes two meals for 6. enjoy. Mary Lea McAnally pmcanally@lira.stanford.edu From bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:40:01 EST 1994 Article: 16 of rec.food.veg.cooking Path: bigblue.oit.unc.edu!concert!rutgers!utcsri!utnut!utgpu!NOT-FOR-MAIL From: mwisdom@ccs.carleton.ca (Mark Wisdom) Newsgroups: rec.food.veg.cooking Subject: FAQ: World Guide to Vegetarian Restaurants Message-ID: Date: 19 Feb 94 03:08:25 GMT Sender: news@gpu.utcc.utoronto.ca (USENET) Followup-To: rec.food.veg Organization: - Lines: 35 Approved: sridhar@asuvax.eas.asu.edu Archive-Name: faq/guide-reminder The World Guide to Vegetarianism is a 14 part listing of vegetarian restaurants, vegetarian-friendly restaurants, natural food stores, vegetarian organizations, etc. I have just updated the 'USA', 'Canada', and 'Other' sections of the guide and posted them to rec.food.veg, rec.answers, and news.answers. In the future I will try to crosspost the listings to rec.food.veg.cooking as well. 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. Regards, Mark From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!darwin.sura.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:40:02 EST 1994 Article: 18 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!darwin.sura.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: jms9102@carina.unm.edu (james sevier) Subject: INFO: Easy GOPHER access to vegetarian recipes Message-ID: Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: - Date: Sat, 19 Feb 1994 15:16:26 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: info/gopher-umn-edu Lines: 40 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:18 rec.food.veg:35960 Hello- Perusing the net for vegetarian recipes, I ran across a large repository of recipes available using GOPHER. I find this method of retrieving recipes much easier to use than ftp. I don't think this archive is listed in any of the rec.food.* FAQs, and I don't know who maintains it. [The recipes are from rec.food.recipes under aem's moderation - Sridhar.] To connect, type: gopher gopher.micro.umn.edu and go through the following directories: fun & games recipes usenet lacto ovo ovo-lacto vegan While reading a recipe you want, type s to save it to a file or type m and enter an internet address to have the recipe mailed. This should be good for anyone who has access to gopher and who dislikes other means of searching archives. Check it out. Later- James. -- jms9102@carina.unm.edu James Sevier "Patience ceases to be a virtue when U of New Mexico it permits others to waste our time." Albuquerque, NM USA -Pauline M. Schmidt From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!darwin.sura.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:40:03 EST 1994 Article: 19 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!darwin.sura.net!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: srs7@bonjour.cc.columbia.edu (Sha Rein Singfield) Subject: REQUEST: Where could I get TVP Message-ID: <2k4u74$rnp@apakabar.cc.columbia.edu> Followup-To: poster Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: Columbia University Date: Sat, 19 Feb 1994 15:17:24 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 9 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:19 rec.food.veg:35961 Hello, I'm live in Manhattan I cannot find TVP anywhere but waaaayyy downtown (I live on 116 the closest place is in the village ... so low down they stop numbering). If anyon know anything can you let me know. Thanks, From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:40:03 EST 1994 Article: 20 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: plyjbyt@unicorn.ccc.nottingham.ac.uk (Beng Tang) Subject: REQUEST: How to make Tempei? Message-ID: <2k4uo4$k80@unicorn.ccc.nottingham.ac.uk> Followup-To: rec.food.veg.cooking Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: Life Science, University of Nottingham Date: Sat, 19 Feb 1994 15:17:43 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: request/tempei Lines: 7 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:20 rec.food.veg:35962 Does anyone know how to make Tempei? You can't get it here it seems. I know that it is made from soybeans innoculated with the fungus Rhizopa oligosporens and that it has a high cyanocobalamin (Vit B12) content but thats all. -beng tang From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!darwin.sura.net!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:40:04 EST 1994 Article: 21 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!darwin.sura.net!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL From: RFVC Moderators Subject: ADMINISTRIVIA: General Notes + archive information Message-ID: Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Supersedes: Organization: - Date: Sat, 19 Feb 1994 15:27:44 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: administrivia/940219.1 Lines: 103 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:21 rec.food.veg:35963 # A Note on the FAQ: Please be patient on any requests for information on archives, what this group is about etc. An FAQ is in the works and a preliminary version will be posted in the next week or so. Until then, please check the following locations on anonymous ftp: rec.food.veg FAQ: rtfm.mit.edu:/pub/usenet/news.answers/vegetarian-faq rec.food.cooking FAQ: rtfm.mit.edu:/pub/usenet/news.answers/cooking-faq FATFREE list recipes: ftp.halcyon.com:/pub/recipes/* FATFREE list recipes: ftp.geod.emr.ca:/pub/Recipes/FatFree/* VEGLIFE recipes: ftp.geod.emr.ca:/pub/Recipes/CADAdmin/* Vegetarian info: ftp.geod.emr.ca:/pub/Vegetarian/Articles/* [There are ftp-by-mail services but they are too much to pack into this post] # A Note on REQUEST(s): I will accomodate individual REQUEST(s) to the point when they don't overwhelm the other postings on rec.food.veg.cooking. A digest version of REQUEST(s) is an option if there are too many ( > 5) in a day. Suggestions welcome. By default, they will be crossposted to rec.food.veg also. * If the REQUEST is for a recipe, I will henceforth set the followups back to rec.food.veg.cooking and general submission policies apply to those followups. * If the REQUEST is intended for discussion on a particular topic etc. please set followups yourself if you need to. In the absence of any Followup-To header, my default header would set followups to rec.food.veg. * If the REQUEST is for any misc. stuff like "Where can I find in my area", I will still post them but followups will be set to poster. Anyone wishing to send information or needing information is requested to contact the poster of the REQUEST by Email. General discussion articles ofcourse will be handled by Marty. # A Note on Recipes and Crosspostings: As many of you may have noticed, recipes (when appropriate) are being crossposted to rec.food.recipes and rec.food.veg besides rec.food.veg.cooking. This is to save on space and eliminate duplication. All such postings by default, have followups set to rec.food.veg. So if you don't read rec.food.veg, please set it yourself to "poster" because you might miss out on any discussion arising out of that posting. If anyone feels the need to followup to rec.food.veg.cooking, please add it on the Newsgroups header and post it to the group. If the technical information above is difficult to decipher, please seek local help. # A Note on submission addresses (again!): Recipe Submissions: MAIL to rfvc-recipes@utcc.utoronto.ca (preferably) General Submissions: POST on rec.food.veg.cooking or MAIL to rfvc@utcc.utoronto.ca All Moderators: MAIL to rfvc-request@utcc.utoronto.ca # A Note on Classification for recipes: The basic classification for recipes are presently: Subject identifier: Contains: * VEGAN Anything that is not animal-derived * OVO Eggs * LACTO Dairy products * OVO-LACTO Dairy products and Eggs * COLLECTION more than one vegan/ovo/ovo-lacto Eg: Postings with an ethnic theme * VLF Very Low Fat recipes (vegan/lacto/ovo-lacto) * REQUEST Any request for recipes/information. Certain explanatory notes reg. the classification: . There will be a additional header, "Archive-Name" for recipes. That will be classified on the basis of vegan, ovo, lacto, ovo-lacto and collection etc. ** Please give feedback on how you would use it if you do. ** . The VLF category will encompass all the vegetarian categories and will be the only identifier on the Subject line if the recipe is a VLF one. The classification requirement for VLF category is the same as the ones for the FATFREE mailing list (pointer for the list follows later). Briefly any recipe that has 10% fat (in terms of calories) or less will be appropriate for the VLF classification. . If there are vegan substitutes in a ovo or ovo-lacto or lacto recipe (specifically mentioned in ingredients as an option) the recipe will be classified as a vegan recipe so that it can be used by everyone. In the absence of any such mention, recipes will be classified appropriately. . I would certainly appreciate any classification done by the poster {him,her}self to save my time. Sridhar. speaking only for the recipe and request roles of the rec.food.veg.cooking moderation process. ps: rec.food.veg.cooking is still not online on Marty's newsserver. So please hold back on nutritional information submissions for the next few days. -- Sridhar Venkataraman ASU, Tempe, Arizona USA sridhar@asuvax.eas.asu.edu 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!NOT-FOR-MAIL Mon Feb 21 23:40:06 EST 1994 Article: 23 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: marksol@netcom.com (Ken McCarthy) Subject: Best cookbook of 93 Message-ID: Followup-To: rec.food.veg.cooking Summary: Best cookbooks of 93 Keywords: cookbooks Sender: news@gpu.utcc.utoronto.ca (USENET) Supersedes: Organization: NETCOM On-line Communication Services (408 241-9760 guest) Date: Sat, 19 Feb 1994 21:48:41 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 14 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:23 rec.food.veg:35982 What was your favorite new vegetarian cookbook published in 1993? Mine was "A Taste of Heaven and Earth" by Bettina Vitell published by Harper Collins. Imaginative, tasty recipes with simple ingredients and easy to prepare. Vitell owned the Beat'n Path, a pioneering veg restaurant in the NYC area and was John Lennon's favorite cook when she cooked at the East West Restaurant which was a macrobiotic restaurant around the corner from the Dakata's, his home in NYC. From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:07 EST 1994 Article: 24 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: pfaffg@pilot.msu.edu (Gunter Pfaff) Subject: Re: REQUEST: How to make Tempei? Message-ID: Followup-To: rec.food.veg.cooking Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Old-Date: Sat, 19 Feb 1994 19:13:37 -0500 Organization: Betsy's Tempeh References: <2k4uo4$k80@unicorn.ccc.nottingham.ac.uk> Date: Sun, 20 Feb 1994 02:40:32 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 24 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:24 rec.food.veg:35996 In article <2k4uo4$k80@unicorn.ccc.nottingham.ac.uk>, plyjbyt@unicorn.ccc.nottingham.ac.uk (Beng Tang) wrote: > Does anyone know how to make Tempei? You can't get it here it seems. > I know that it is made from soybeans innoculated with the fungus Rhizopa > oligosporens and that it has a high cyanocobalamin (Vit B12) content > but thats all. > > -beng tang There is a great book here in the US by the people who introduced it here: William Shurtleff and Akiko Aoyagi; Harper Colophon Books 1985; Probably also available from Soyfoods Center P.O.Box 234 Lafayette, CA 94549-0234 USA (415) 283-2991. With the purer cultures we use here in the states - no Vit. B12 is in our tempeh. B12 is generated (in Indonesian conditions) by the presence of a pseudomonas (bacterium?) which is not included in our starters.You can obtain starters in the US from Gem Cultures, 30301 Sherwood Rd. Fort Bragg, CA 95437. I used to buy just a little when I made it for home use, then let some of the tempeh mature for another day or so until dry and black, then put this into a blender and use again to make the next batch. I did it like this for a year before I renewed my culture. From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:08 EST 1994 Article: 25 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: gjohnson@netcom.com (Serendipitous Freelance Hacker) Subject: REQUEST: Coconut curry (vegan?) Message-ID: Followup-To: rec.food.veg.cooking Keywords: coconut curry vegan food yumm Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Old-Date: Sat, 19 Feb 1994 20:36:01 -0500 Organization: Netcom - Online Communication Services (408 241-9760 guest) Date: Sun, 20 Feb 1994 02:40:31 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: request/thai-coconut-curry Lines: 8 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:25 rec.food.veg:35997 Cool news group. I'm hungry already! I have recently become a coconut curry junkie (Thai style) and was wondering if there are any good places to look (cookbook, the net etc) for a recipe, or if you have a favorite recipe posting/emailing it would be great. -- Gary Johnson (Freelance Hacker) gjohnson@netcom.com From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!uknet!pipex!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:09 EST 1994 Article: 26 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!uknet!pipex!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: caterer@panix.com (Claire Caterer) Subject: Something besides beans? Message-ID: <2k823r$96@panix.com> Followup-To: rec.food.veg.cooking Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: PANIX Public Access Internet and Unix, NYC Date: Sun, 20 Feb 1994 16:38:33 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 16 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:26 rec.food.veg:36015 Hi! I just found this newsgroup and I have a question for anyone out there. My husband and I are not complete vegetarians, but we do respect the lifestyle and are trying to eat less meat and perhaps become veggies ourselves. But in looking for recipes, I come upon beans again and again! I like them and all, but how often can you eat them? I fix vegetarian meals about 5 nights a week, but my imagination is beginning to wear thin. I notieced the question on cookbooks and am keeping my eyes peeled for good ideas there. ANy other suggestions? Thanks. Claire caterer@panix.com [ If there are any compilations of veg cookbook titles, please send them to rfvc-request@utcc.utoronto.ca. Such a collection could be part of the FAQ. If you have it on anonymous ftp, WWW, gopher etc. a pointer is sufficient. Thanks. - Sridhar.] From bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:11 EST 1994 Article: 27 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking Path: bigblue.oit.unc.edu!concert!corpgate!bnrgate!bnr.co.uk!pipex!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: jjackson@envmsa.eas.asu.edu (John A. Jackson) Subject: Migrating to vegetarianism Message-ID: <20FEB199410081199@envmsa.eas.asu.edu> Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: Engineering Computer Services - A.S.U. Date: Sun, 20 Feb 1994 17:13:17 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 14 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. As vegetarians you wouldn't know this, but the quality of meat declines each year, and has declined to the point where I can hardly stand eating it any more. Assuming that I'm not the only one, you'll be seeing more and more converts in the near future. --------------------------------------------------------------------------- John A. Jackson Arizona State University, Tempe, Arizona jjackson@envmsa.eas.asu.edu --------------------------------------------------------------------------- From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:12 EST 1994 Article: 28 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: edge@corona.med.utah.edu (Karen Edge) Subject: Re: VEGAN: Seitan Message-ID: Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: Department of Human Genetics, University of Utah References: <199402180359.AA14578@rac4.wam.umd.edu> Date: Sun, 20 Feb 1994 22:40:24 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 7 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:28 rec.food.veg:36032 The recipe for SEITAN that dwallace@wam.umd.edu posted looks very interesting but so labor-intensive. Can one purchase prepared SEITAN at an Asian grocery store? With all the soaking and kneading in water plus boiling, are there any vitamins left in SEITAN? From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:13 EST 1994 Article: 29 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: barnaby@world.std.com (Richard L Barnaby) Subject: Re: VEGAN: Seitan Message-ID: Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: The World Public Access UNIX, Brookline, MA References: <199402180359.AA14578@rac4.wam.umd.edu> Date: Mon, 21 Feb 1994 03:17:11 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 21 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:29 rec.food.veg:36056 edge@corona.med.utah.edu (Karen Edge) writes: >The recipe for SEITAN that dwallace@wam.umd.edu posted looks very interesting >but so labor-intensive. Can one purchase prepared SEITAN at an Asian grocery >store? >With all the soaking and kneading in water plus boiling, are there any >vitamins left in SEITAN? The Vitamins in Seitan are not the major Draw. What we are after is the Gluten which in wheat is anywhere between 6 and 18 percent, and in Seitan, is between 66 and 95% (Depending on how much starch is left in). I have bought it in LA in Asian Groceries *Very cheap* (about a buck per 1 pound). In Health Food stores it is *much more* I've seen 6-7 dollars per pound. The health food stores will tell you that theirs is a certain *quality*, and they are probably right, however I've always felt that *quantity* has a *quality* all its own. :-). Richard Barnaby barnaby@world.std.com Worcester, Vermont From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:15 EST 1994 Article: 30 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: artemis@netcom.com (Michelle Dick) Subject: Re: INFO: Easy GOPHER access to vegetarian recipes Message-ID: Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: Netcom - Online Communication Services (408 241-9760 guest) References: <2k8koh$lgr@pangea.ohionet.org> Date: Mon, 21 Feb 1994 13:16:48 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 27 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:30 rec.food.veg:36074 >james sevier (jms9102@carina.unm.edu) wrote: > >: Perusing the net for vegetarian recipes, I ran across a large >: repository of recipes available using GOPHER. I find this >: method of retrieving recipes much easier to use than ftp. > >: To connect, type: > >: gopher gopher.micro.umn.edu > >: and go through the following directories: > >: fun & games >: recipes >: usenet Note also that the FATFREE vegetarian Recipe archives, the VegLife recipe archives and articles from the Vegetarian Resource Group are also available via gopher: gopher gopher.geod.emr.ca under Vegetarian Info -- Michelle Dick Owner, FATFREE Vegetarian Mailing List artemis@netcom.com From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:16 EST 1994 Article: 31 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: myk@cats.ucsc.edu (Michael Dennis Melez) Subject: Re: VEGAN: Seitan Message-ID: <2k9s2n$hje@darkstar.UCSC.EDU> Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: University of California, Santa Cruz References: <199402180359.AA14578@rac4.wam.umd.edu> Date: Mon, 21 Feb 1994 13:17:55 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 107 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:31 rec.food.veg:36075 In article , Karen Edge wrote: >The recipe for SEITAN that dwallace@wam.umd.edu posted looks very interesting >but so labor-intensive. Can one purchase prepared SEITAN at an Asian grocery >store? > >With all the soaking and kneading in water plus boiling, are there any >vitamins left in SEITAN? > I can't answer your question RE:vitamins but you can definitely purchase prepared seitan. I get mine at a natural foods store but I'm sure an Asian grocery would also have some. There are different kinds however, and in my experience different brands have some very different textures and tastes. It is rather expensive to buy it prepared, so to cut down on the cost you might want to try buying a mix, or making it yourself from high gluten flour, thus avoiding all the steps in the recipe recently posted that were taken to separate the gluten from the rest of the flour. The only mix I know of is Brother Ron Pickarski's Seitan Quick Mix from Arrowhead Mills, Inc. After I purchased one box of the stuff I realized the only listed ingredients were vital wheat gluten, organic stone ground whole wheat flour, and teff flour! When I make it myself from scratch I usually use all high gluten flour, although sometimes I add a little whole wheat and teff flour. With gluten flour, use the recipe previously posted, cutting out the part involving kneading the dough under water, or use the following recipes from the back of the Brother Ron Pickarski's Seitan Quick Mix box: For 14 oz. For 20 oz. ----------------------------------------------------------- Seitan Mix [Gluten Flour] 1 1/3 cup 2 cups Water 1 cup 1 1/2 cup Add the Seitan Quick Mix [gluten flour] to water in mixing bowl. Stir, then knead until thoroughly mixed and elastic (about 5 min.). Form dough into a 2 1/2-inch roll and let rest 5 min. while preparing broth. For 14 oz. For 20 oz. ----------------------------------------------------------- Water 6 cups 2 quarts Tamari Sauce 1/3 cup 1/2 cup Ginger Powder 3/4 tsp. 1 tsp. kombu (optional) 1 stick 2 sticks Microwave method: 45 minutes cooking time Flatten and stretch dough into irregular shape, 1/2-inch thich. Cut dough into 8 rectangular pieces. Place Seitan and broth in pot. Bring to a boil. Simmer 30 min. Transfer pieces into microwave-safe bowl. Add enough broth to cover well. Cover loosely and microwave on HIGH for 7 1/2 min. Turn pieces over (adding more broth if necessary to cover well). Cover loosely and microwave on HIGH for another 7 1/2 minutes. Serve. Traditional Method: 2 hours cooking time Flatten and stretch dough into irregular shape, 1/2-inch thick. Cut dough into 8 irregular pieces. Place Seitan in broth and bring to a boil. Simmer for two hours. Serve. Long Cook Method: 4 hours cooking time Leave dough in log form. Place Seitan in broth and bring to a boil. Simmer for 2 hrs. Add 3 more cups water to broth. Simmer for another 2 hours. (This cooking method produces a firm Seitan that will pick up the flavor of the sauces to be added later). Quick Fry/Grill Seitan: 10 minutes cooking time 1 1/3 cup Seitan Quick Mix [gluten flour] 1/4 tsp. garlic powder 1/8 tsp. ginger powder dash of cayenne pepper 2 tbsp. tamari soy sauce 7/8 cup water (room temp.) Mix dry ingredients in bowl. Add tamari soy sauce to 7/8 cup water to make a full cup. Stir liquid mixture into dry mixture. Knead dough until elastic (about 5 min.). Flatten and stretch into irregular shape, 1/2-inch thich. Cut into 16 rectangular pieces. Fry pieces in medium hot oil (1-inch deep) or grill on oiled grill until lightly browned on both sides (about 5 min. total). Place browned pieces of Seitan into a preheated pot of simmering water for 5 min. Remove and drain. Serve with additional tamari soy sauce, tamari gravy (See enclosed recipe booklet) [not enclosed in this post :-)], or teriyaki sauce. If it's your first time making Seitan, I'd recommend buying the mix to see what the texture of the seitan should be. That way, if you later experiment with different kinds of flour you'll know what you should be shooting for. In my experience it doesn't take much non-gluten flour to make your dough fall apart, so if you're experimenting try using very small amounts of other flours or make little test globs. -- - Myk. myk@cats.ucsc.edu From bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!swrinde!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:17 EST 1994 Article: 32 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-1.peachnet.edu!emory!swrinde!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: RFVC Moderators Subject: COLLECTION: Cookbooks Message-ID: Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: - Date: Mon, 21 Feb 1994 14:05:28 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: collection/cookbooks Lines: 181 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:32 rec.food.veg:36076 Topics: Complete Vegetarian Cookbook - Charlie Solomon Follow your heart's Vegetarian Soup cookbook - Janice C Migliaccio List of Indian Cookbooks ---------------------------------------------------------------------- Date: Sun, 20 Feb 1994 14:22:29 -0500 From: Srinivas J Subject: Complete Vegetarian Cookbook - Charlie Solomon Hi, Charmaine Solomon's title "Complete Vegetarian Cookbook" is a very good compilation of vegetarian recipes from different parts of the world. Should be of interest to many serious vegetarians. (ISBN 0-207-15772-3). Srinivas Jallepalli ------------------------------ Date: Sun, 20 Feb 1994 16:29:16 -0500 From: Barbara Hlavin Subject: Follow your heart's Vegetarian Soup cookbook - Janice C Migliaccio This isn't a collection but a single contribution. This is one of the most wonderful little soup cookbooks I've ever seen. My husband brought it back from Vancouver after he'd made a burfi run to Punjab Market. FOLLOW YOUR HEART'S VEGETARIAN SOUP COOKBOOK_ By Janice Cook Migliaccio Woodbridge Press Publishing Co., Santa Barbara, CA Copyright 1983 by F.Y.H., a California Partnership The price in 1988 was $5.95. Follow Your Heart started in 1970 as a vegetarian lunch counter in Canoga Park, CA. I believe it is (or was) a cooperative, and all the recipes are attributed to their inspired originators in the FYH kitchens. This charming and valuable little book starts with a forward that asks the (non-musical) question: "What is soup?" This essay, which should have been nominated for inclusion in the "Best Of..." annual essay collection, is an eloquent tribute to the beauty, healthfulness, and comfort of a good soup prepared with an attentive mind from fresh ingredients. I've tried most of the recipes, starting with Garbanzo Party (or Kidney Bean Fling) when my beloved Madhu took to his bed with a bad cold, and they're all winners. This is lacto-veg. as some of the recipes call for small amounts of butter or cream. --Barbara ------------------------------ Date: Sun Feb 20 15:34:34 MST 1994 From: Sridhar Venkataraman Subject: List of Indian Cookbooks The following list has beenn compiled from several postings on Usenet and care has been taken to mentionthe presence of meat recipes in some cookbooks below wherever such information was available and needed. Please make your own decisions about buying one. Acknowledgements at the end. Any correction/additions welcome. If you are looking for fatfree cookbooks recommendations, they are available from ftp.rahul.net:/pub/artemis/fatfree/FAQ/book.list.veg. Curries and Bugles ------------------ A Memoir and a Cookbook of the British Raj Written and Illustrated by Jennifer Brennan Harper Collins, 1990 ISBN No. 0-06-016434-4 ekman: A bit off-beat, not authentic but good recipes, teriffic gloss and entertaining remarks. Madhur Jaffrey's Indian Cooking ------------------------------- Madhur Jaffrey Barron's Educational Series, New York, 1982. ISBN 0-8120-2700-0. bhatt: Great and authentic. Relates to American kitchen. hugget: Good 'starter' book still much used. Authentic and adapted to American market. alg: Pretty good. Good intro book. Almost as complete as Sahni (incl. meat). sdg: Authentic. Good job at regional cuisine. A Taste of India ---------------- Madhur Jaffrey Atheneum, 1988 ISBN # 0-689-70726-6 bhatt: Great and authentic. Relates to American kitchen. sbhattac: Idiosyncratic and not comprehensive. Recipes by region is useful. Gushes in prose but otherwise only praise. Authentic. sdg: Authentic. Good job at regional cuisine. Classic Indian Cooking ---------------------- Julie Sahni Dorling Kindersley Publishers Ltd., London, 1980. ISBN 0-86318-261-5. raven: Good, basic, widely recognized among the best. hugget: Very good and authentic. Extra information on ingredients and spices. alg: Very good. Includes meat recipes. Best books are this and Devi. ajanet: Prefers Sahni's to Jaffrey's. Highly recommended. Authentic. sdg: Recommended. Classic Indian Vegetarian and Grain Cooking ------------------------------------------- Julie Sahni William Morrow and Co., New York, 1985. ISBN 0-688-04995-8. raven: Good, basic, widely recognized among the best. hugget: Very good and authentic. Extra information on ingredients and spices. alg: Good but Devi is better. Smaller then Devi's. ajanet: Prefers Sahni's to Jaffrey's. Authentic. sdg: Recommended. Microwave Moghul ---------------- Julie Sahni raven: Good, basic, widely recognized among the best. bhatt: Not authentic but mixes American-Indian cooking. Lord Krishna's Cuisine, The Art of Indian Vegetarian Cooking ------------------------------------------------------------ Yamuna Devi E.P. Dutton, New York, 1987. ISBN 0-525-24564-2. hugget: Very good and authentic. Extra information on ingredients and spices. alg: Best vegeterian. Many recipes. Generally good recipes, many great and a few only fair. Descriptions are a bit overly poetic. Indian Cookery -------------- Dharamjit Singh Penguin macrakis: Very fond. Problem : paperback. Invitation to Indian Cooking ---------------------------- Madhur Jaffrey ajanet: Good intro. Inexpensive. World of the East Vegetarian Cooking ------------------------------------ Madhur Jaffrey includes vegetarian recipes based on many Asian cuisines (Chinese, Japanese, Indian, Korean, etc). Complete Asian Cookbook ----------------------- Charmain Solome covers Indian, Korean, Philipines, Japan, China, Burmese, Thailand, VietNamese. Acknowledgements: tracy@fiji.unify.com (Tracy Jeannine Wiseman) gil@physics.berkeley.edu (Gil Rivlis), 101791 alg@cs.cornell.edu ------------------------------ End of Digest ****************************** From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:18 EST 1994 Article: 33 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,alt.food.fat-free,rec.food.veg Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: todd@falcon.natinst.com (Todd Brower) Subject: REQUEST: Need Choc-Tofu-pie recipe Message-ID: Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: ordered entropy Date: Mon, 21 Feb 1994 15:08:21 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: request/chocolate-tofu-pie Lines: 6 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:33 alt.food.fat-free:3073 rec.food.veg:36079 Does anyone have a recipe for Chocolate Tofu Pie? This is great stuff!!! please post or email to todd@natinst.com From bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:19 EST 1994 Article: 34 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes Path: bigblue.oit.unc.edu!concert!news-feed-2.peachnet.edu!emory!europa.eng.gtefsd.com!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: kazmer@leland.Stanford.EDU (David Owen Kazmer) Subject: VEGAN: TVP Fajitas Message-ID: <2kaij7$qig@nntp2.Stanford.EDU> Followup-To: rec.food.veg Keywords: TVP, onions, pepper, and spices Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: Stanford University, CA 94305, USA Date: Mon, 21 Feb 1994 15:08:21 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/tvp-fajitas Lines: 31 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:34 rec.food.veg:36080 rec.food.recipes:7391 Standard disclaimer applies. Developed at home. This is a really easy recipe for good fajitas using TVP. It is especially nice since it can be made in less than 15 minutes in one pan! Serves six fajitas, which I find feeds two starved people, or two normal people with 2 fajitas left for lunch. Ingedients: 1 Medium Yellow Onion, very coarsely chopped 1 Green Bell Pepper, sliced or coarsely chopped 1/2 c. Hydrated TVP, I find adding a half-teaspoon of vinegar helps hydration 1 Miscellaneous vegetable, zuchinni or yellow squash (can omit) 1 t. cumin powder 1 t. chili powder 1/2 t. cayenne pepper 1/2 t. garlic powder 2 T. Oil Preparation: Heat oil in large skillet over medium-high heat. Add onion and pepper - saute for five minutes, add remaining ingredients - saute additional four minutes, and VOILA! serve in warmed fajitas with cheese/tomatoes/salsa. {In subsequent attempts increase/decrease spices to personal preferences, but don't be shy!} From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:20 EST 1994 Article: 35 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: casey@lexmark.com (Patrick Casey) Subject: REQUEST: Tofu jerky Message-ID: X-Disclaimer: These views are the poster's and not necessarily those of Lexmark Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: Lexmark International Inc., Lexington, KY. Date: Mon, 21 Feb 1994 17:40:45 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: request/tofu-jerky Lines: 10 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:35 rec.food.veg:36091 Sounds weird, doesn't it!? But does anyone have a recipe for some kind of meatless jerky -- something dried that keeps well, and could be taken on camping trips? Thanks in advance! - Patrick -- Patrick A. Casey pacasey@lexmark.com From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:20 EST 1994 Article: 36 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: kristib@tc.fluke.com (Kristi Brockschmidt) Subject: egg substitutes Message-ID: Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: Fluke Corporation, Everett, WA Date: Mon, 21 Feb 1994 17:57:55 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 6 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:36 rec.food.veg:36093 I tried using a powdered egg substitute in a pancake recipe. I followed the directions on the package, but ended up with a big sloppy mess. Are there any tricks to egg substitutes? Kristi From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:22 EST 1994 Article: 37 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: williamsbc@ccvax4.ccs.csus.edu Subject: Re: Something besides beans? Message-ID: <1994Feb21.102616.1@ccs.csus.edu> Followup-To: rec.food.veg.cooking Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: California State University, Sacramento References: <2k823r$96@panix.com> Date: Mon, 21 Feb 1994 18:27:07 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 13 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:37 rec.food.veg:36096 In article <2k823r$96@panix.com>, caterer@panix.com (Claire Caterer) writes: > about 5 nights a week, but my imagination is beginning to wear thin. I > notieced the question on cookbooks and am keeping my eyes peeled for good > ideas there. ANy other suggestions? Thanks. > A very good cookbook that I have been using is the one published this last summer by John McDougall...I believe it's called "The McDougall Cookbook." There are a number of bean recipes, true, but also others. It is pretty comprehensive and helps to stimulate my own imagination as well. It's available at most bookstores. I know Barnes and Noble has it. From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:23 EST 1994 Article: 38 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: rons@sr.hp.com (Ron Stewart) Subject: Re: Something besides beans? Message-ID: Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: HP Sonoma County (SRSD/MWTD/MID) References: <2k823r$96@panix.com> Date: Mon, 21 Feb 1994 18:33:40 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 19 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:38 rec.food.veg:36097 Claire, How about rice, potatoes, pasta, yams, lentils, split-peas, corn, ...etc My wife and I have been veegan for almost 2 years. We cook 5 dinners a week and eat out the other 2. Mary McDougall has 3 wonderful cook books. The last one just plublished is called 'New McDougall Cookbook' and it has over 300 recipies and almost all are fat free. There is also a very good list of prepared, brand-name foods that are veegan and fat free. Besides beans alot of our dinners are centered around rice, baked potatoes baked sweet potatoes, and corn-on-the-cob when it's in season. I hope this is of some help to you. You should get one of Dr. McDougalls books on good health and I'm sure that eventually you'll give up all meat and dairy. Ron Stewart Santa Rosa, Calif. From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:24 EST 1994 Article: 39 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: dcross@pts.mot.com (Daniel Cross X8663 P5108) Subject: Re: Something besides beans? Message-ID: Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: Paging and Wireless Data Group References: <2k823r$96@panix.com> Date: Mon, 21 Feb 1994 19:24:57 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 46 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:39 rec.food.veg:36100 In article <2k823r$96@panix.com> caterer@panix.com (Claire Caterer) writes: [quoting deleted for brevity - Sridhar.] Claire, As another poster mentioned, don't knock beans! They are a terrific source of fiber and vitamins and come in a very wide variety. Having said that, I offer a few alternatives, all of which can be found in any veg cookbook worth its weight in beans :) --Whole grains (wheat, rye, barley, etc.) You can do just about anything with whole grains that you would with beans, including just boiling them up like rice. (a quick aside--try the eastern grain Hato Mugi. My friend swears that it dissolves fat right off your body!) --Processed soy products (tofu, tempeh, TVP, miso). Extremely versatile. --Processed whole grain foods (pasta--it's great fresh!, seitan, bread, bulgur, koji) --When all else fails, try. . . vegetables! Steamed, boiled, baked, stir-fried, or whatever. If you've been conditioned to see vegetables strictly as a side dish, a fresh look at vegetables (pun intended--sort of) can be a real eye-opener. Rather than trying to find vegetable substitutes for meat dishes, just get creative with your veggies (sounds kinky, no?). Also, take the time to explore some of the more exotic vegetables, if you can find them, like all those funky roots and tubers like name and yuca. They might be more expensive than carrots, but they're cheaper than meat--and it's your health at stake. I've probably given a lot here that you didn't ask for--sorry. But, if I helped out you or anyone else out there, I'll be happy :). I'll try to get the names of some cookbooks and post them tomorrow. Happy eating! --Daniel ______________________________________________________________________ Daniel L. Cross (dcross@pts.mot.com) | ______ Motorola International Paging Organization| / /\/\ \ Boynton Beach, Florida | ( /_^^_\ ) | \______/ Irrelevant, obscure signature quotation: | My opinions not to be "I can always sleep standing up!" -J.M.S. | confused with Motorola's. From bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:25 EST 1994 Article: 40 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: jes@unislc.slc.unisys.com (Jon Seaman) Subject: Cookbooks Message-ID: <1994Feb21.201602.7525@unislc.slc.unisys.com> Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: Unisys Corporation SLC Date: Mon, 21 Feb 1994 20:13:48 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 19 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:40 rec.food.veg:36107 I would like to compile a list of all the veg cookbooks with a rating system. Has this already been done? Any ideas, suggestions, comments, and reviews would be greatly appreciated. Thanks, jes btw has anyone noticed how veg cookbooks seem to be straight from 1969, complete with hippy artwork and slogans. Vegetable rights and peace! From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!usc!elroy.jpl.nasa.gov!ncar!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:26 EST 1994 Article: 41 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!usc!elroy.jpl.nasa.gov!ncar!asuvax!ennews!NOT-FOR-MAIL From: barnaby@world.std.com (Richard L Barnaby) Subject: Re: egg substitutes Message-ID: Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: The World Public Access UNIX, Brookline, MA References: Date: Mon, 21 Feb 1994 20:08:39 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 32 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:41 rec.food.veg:36108 kristib@tc.fluke.com (Kristi Brockschmidt) writes: >I tried using a powdered egg substitute in a pancake recipe. >I followed the directions on the package, but ended up with >a big sloppy mess. Are there any tricks to egg substitutes? >Kristi Gosh, I've not only had no problems with egg substitutes (ENER-G Egg Replacer, Jolly Joan etc) in most baking recipies, including pancakes, but have had very *good* results generally. In fact, using a prepared pancake mix like Aunt Jemima (Original with no egg), I put not egg replacer at all, and get exceptional results. I *do* use a basic 50-50 rule, 1 cup pancake mix to one cup of liquid and the liquid is usually 1/2 soymilk and 1/2 water. Hope this helps Richard Barnaby barnaby@world.std.com PS: To the moderator(s): I recently picked up this newsgroup, and received your reply regarding future posts to the moderated group. Could you please furnish some instruction as to how to do a "f"ollow-on posting, and submit to you? I've never posted to a moderated newsgroup before. I just thought, that (somehow) any postings done in the normal course got routed to you and you took appropriate action. I wasn't aware I needed to do something special. -barnaby [ Just post normally as you would to any other group. To eliminate confusion, I have deleted the relevant text that gets sent in the automatically generated acknowledgement to all posters. Anybody who got confused can mail me (sridhar@asuvax.eas.asu.edu) - Sridhar.] From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:27 EST 1994 Article: 42 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: levesque@iro.umontreal.ca (Lucie Levesque) Subject: Re: egg substitutes Message-ID: Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: Universite de Montreal, Canada References: Date: Mon, 21 Feb 1994 20:59:39 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 46 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:42 rec.food.veg:36115 COOKING WITHOUT EGGS (LOW-FAT SOLUTIONS) There is good reason to eliminate eggs from your diet. An egg is about 70% fat, and a big portion of that fat is saturated. They are also loaded with cholesterol -- about 215 milligrams for an average sized egg. And the dirty, crowded conditions of egg farms, coupled with the fact that egg shells are porous and fragile, makes eggs the perfect host to salmonella -- the bacteria that is the leading cause of food poisoning in this country. An increase in the number of outbreaks of salmonellosis have been traced to contaminated eggs. Eggs are frequently used in baked products because of their binding and leavening properties. But smart cooks have found good substitutes for eggs. If a recipe calls fro only 1 or 2 eggs, you can usually skip them. Add a couple of extra tablespoons of water for each egg eliminated to balance out the moisture content of the product. If a recipe calls for more than 2 eggs, there are several substitutes you can use. Eggless egg replacers are available in many natural food groceries. These are different from reduced-cholesterol egg products, which do contain eggs. Egg replacers are egg-free and are usually in a powdered form. Replace eggs in baking with a mixture of the powdered egg replacer and water according to package directions. Other good egg substitutes are sitting right in your kitchen cabinets. Try one of the following the next time you bake a cake or a batch of muffins: 1 heaping Tbs of soy flour and 2 Tbs of water 1 oz of blended soft tofu 2 Tbs of cornstarch 1/2 of a ripe banana, mashed For vegetarian burgers or loaves, try the following egg substitutes to bind ingredients together: Tomato paste mashed potato moistened bread crumbs or oats peanut butter -- _____________________________________________________________________ Lucie Levesque, DIRO, U-221 Tel: (514) 343-6111, poste 3520 e-mail: levesque@iro.umontreal.ca Fax: (514) 343-5834 _____________________________________________________________________ From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:28 EST 1994 Article: 43 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: tdphette@mke.ab.com (Thad Phetteplace x4461) Subject: Re: Best cookbook of 93 Message-ID: <2kb7d7INNgfq@scarecrow.mke.ab.com> Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: Allen-Bradley Co. References: Date: Mon, 21 Feb 1994 21:00:50 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 15 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:43 rec.food.veg:36116 Ken McCarthy (marksol@netcom.com) wrote: : What was your favorite new vegetarian cookbook published in 1993? Mine was "Fields of Greens", if for no other reason than their wonderful section of pizza recipies. Sorry, the publisher escapes me. -- Thad Phetteplace Network Systems Analyst, Allen-Bradley Co. Phone: (414)382-4461 Email: tdphette@mke.ab.com The opinions expressed here are entirely my own and not that of my employer. I am not a slob, I am simply doing an experiment in domestic entropy! From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:28 EST 1994 Article: 44 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: jschwarz@csd4.csd.uwm.edu (Joy Schwarz) Subject: VEGGIE: Choc-Tofu-pie Message-ID: <2kb63lINN7di@uwm.edu> Sender: news@ennews.eas.asu.edu (USENET News System) Supersedes: <2kb63lINN7dh@uwm.edu> Nntp-Posting-Host: homecheese.eas.asu.edu Organization: University of Wisconsin - Milwaukee References: Date: Mon, 21 Feb 1994 21:09:33 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/chocolate-tofu-pie Lines: 30 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:44 rec.food.veg:36121 rec.food.recipes:7404 Todd Brower (todd@falcon.natinst.com) wrote: : Does anyone have a recipe for Chocolate Tofu Pie? Here's one I picked up but haven't tried yet-- "Incredibly Creamy Chocolate Pie" Filling: 1 10 oz. pk. Sunspire Chocolate Chips or Carob Chips 2 10.5 oz. pks. Mori-Nu Silken Tofu (Firm) 3 Tbsps. light honey Pie Crust: 1 9" Pride O'the Farm Graham Cracker or Cookie Pie Crust Heat Sunspire Chips in a double boiler or pan sitting in water until smooth. Add honey. In a blender or processor blend Mori-Nu Tofu until smooth. Add the chocolate/honey mixture to tofu and whip until creamy. Pour filling into Pride O'the Farm Pie Crust. Chill over night. Slice and serve. c1990 Morinaga Nutritional Foods, Inc. Enjoy! \ o \___________\/ )___________/ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\~~~~~~~~~~~~~~~~~~~~~ Joy Schwarz \ Oshkosh, Wisc. USA From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL Mon Feb 21 23:40:29 EST 1994 Article: 45 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!asuvax!ennews!NOT-FOR-MAIL From: kantola@u.washington.edu (Angeline Kantola) Subject: Re: REQUEST: Tofu jerky Message-ID: <2kb8ak$4j7@news.u.washington.edu> Sender: news@ennews.eas.asu.edu (USENET News System) Nntp-Posting-Host: homecheese.eas.asu.edu Organization: University of Washington, Seattle References: Date: Mon, 21 Feb 1994 21:17:30 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 13 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:45 rec.food.veg:36122 In article , Patrick Casey wrote: > >Sounds weird, doesn't it!? But does anyone have a recipe for some >kind of meatless jerky -- something dried that keeps well, and could >be taken on camping trips? Thanks in advance! I've seen something which appears to be freeze-dried tofu in the Asian foods section of my favorite co-op supermarket. I'm planning on taking it along on trips next summer, but haven't tried it yet. Angie From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:40:30 EST 1994 Article: 46 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!wupost!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL From: srikanth@engin.umich.edu (Ranganathan Srikanth) Subject: VEGAN: Parruppu usili (lentil and green long beans) Message-ID: <2kbqq9INN651@srvr1.engin.umich.edu> Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: University of Michigan Engineering, Ann Arbor Date: Tue, 22 Feb 1994 03:50:10 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/parruppu-usili Lines: 48 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:46 rec.food.recipes:7407 rec.food.veg:36144 Type : moderately spicy vegetable to be eaten with plain boiled rice geographic locality : South India serves about four Ingredients : * one cup thuvar dhal (yellow color flat lentil) * one cup channa dhal (yellow color hemispheric lentil) one lbs. fresh green long beans (only fresh don't go for canned or frozen stuff) * 1/2 teaspoon asoefetida (also called heeng) 5 teaspoons regular edible oil (prefer peanut) (reduce this to two if you are on diet) * 5 dried red pepper fingers (reduce it to two if you palate is too sensitive. salt Method : Soak both the lentils together in a bowl filled with tap water for about two hours. Meanwhile trim the green long beans and cut them to about 1/2 cm width. Steam them with little salt until tender. Set the beans aside. After the lentils have soaked drain the water away. Grind the lentils in a blender along with the dried red peppers, asoefetida and little salt. There is a technique to grind them stiff and the stiffer you grind the better it will taste. While you grind at the first add three teaspoons of water. Grind for 30 secs. Then add three more spoons of water and mix the mixture inside with a spoon. Then grind again. Like this by adding minimal water one must iterate to get a good paste. Take this lentil paste out and roast it in a hot frying pan with oil. Keep turning the paste and separating the lump while on pan. While the lentil paste is turning golden brown add the steamed beans and roast the veggie-lentil mix until the paste bundles have partially hardened up by dehydration. Keep turning the stuff while on stove lest they get charred. To be eaten with hot steaming rice. * You can purchase this from any Indian or Pakistani grocers. Its really yummy to taste!!!!!!!!!!!!!!!!!! From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!wupost!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Mon Feb 21 23:40:32 EST 1994 Article: 47 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!wupost!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL From: ez045506@dale.ucdavis.edu (Timothy McNulty) Subject: VEGAN: Tofu Yeasties Message-ID: Followup-To: rec.food.veg Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: University of California, Davis Date: Tue, 22 Feb 1994 03:50:40 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/tofu-yeasties Lines: 20 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:47 rec.food.recipes:7408 rec.food.veg:36145 If you've tried tofu burgers you'll love Tofu Yeasties! They are also quick and easy. 1. Slice firm tofu about 1/4 inch thick (to yield the largest patty). Be sure to use a high quality firm tofu. 2. Dip the tofu slices in soy sauce (both sides). 3. Place the slices on a plate of nutritional yeast until they are thoroughly breaded (don't use brewer's yeast unless you know the difference!). I prefer to use Red Star brand nutritional yeast. 4. Fry both sides at medium high on a non-stick surface until light brown. No oil is required. 5. Serve as you would any veggiburger. Enjoy, Timothy McNulty From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:21 EST 1994 Article: 48 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: dambrosi@ptolemy.cs.orst.edu (Bruce D'Ambrosio) Subject: Re: egg substitutes Message-ID: <2kbs9rINNbh8@flop.ENGR.ORST.EDU> Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: Computer Science Department, Oregon State University References: Date: Tue, 22 Feb 1994 12:18:06 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 12 Kristi - We (my wife and I) have found eggless baking difficult. We have had great luck, though, with recipes from the new Farm Vegetarian Cookbook. Their pancake recipe, in particular, works great for us, and has neither egg or egg substitute. I found it critical, though, to mix VERY LITTLE (should be some pea sized dry lumps of unmixed flour in the batter), and we use even less liquid than the 1 - 1 others recommend (1 1/2 cup flour, 1 1/4 cup liquid). We use 1/2 soy milk, 1/2 water. If you use a bit of soy yogurt in place of some of the soy milk it works even better - the acid helps activate the baking powder. Hope that helps - Bruce From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:22 EST 1994 Article: 49 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: danielc@panix.com (Daniel Convissor) Subject: Re: egg substitutes Message-ID: <2kc45k$jk4@panix.com> Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: PANIX Public Access Internet and Unix, NYC References: Date: Tue, 22 Feb 1994 12:18:10 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 10 The egg substitue my favorite vegan cook uses is ground up flax seeds. I'd try about a tablespoon per egg replacement plus some water. Sorry I don't have exact measurements, but I just do things on the fly and do alright. -- || D A N I E L C O N V I S S O R : Some people see things as they are || e-mail: danielc@panix.com : and say why. || Transportation Consultant : I see things that never were || Brooklyn, New York : and say why not. -Geo. Bernard Shaw From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:23 EST 1994 Article: 50 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: danielc@panix.com (Daniel Convissor) Subject: Pancake Methodology (was Re: egg substitutes) Message-ID: <2kc54h$lin@panix.com> Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: PANIX Public Access Internet and Unix, NYC References: Date: Tue, 22 Feb 1994 12:18:16 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 33 In kristib@tc.fluke.com (Kristi Brockschmidt) writes: >I tried using a powdered egg substitute in a pancake recipe. >I followed the directions on the package, but ended up with >a big sloppy mess. Are there any tricks to egg substitutes? When I make pancakes I just use buckwheat flour and water. Yeah, they end up being very dense, but hey, I don't have to eat or cook as many. The main reason I cook them is to eat the pure maple syrup anyway. Heaven. Cook the first side till they loose their glossy/wet shean. Then flip em. The way to guarantee theyre cooked is to split/bend them in half. If it's liquid inside, yikes, put em back on the pan. If they have a structure, chow down. The structure is a breadlike jagged edge, kind of like the face of a cliff shrunk down. Gosh, I hope that makes sense. For those looking for lower fat cooking, try my dad's trick. Heat the pan till water will bead on it. To test the beading effect, put a few drips of water in your hand and toss em onto the pan. If they sizzle and steam away instantly, wait. If they bead up and dance around the pan... turn the heat down a little and go for it! Cook the pancakes first side till it looses that glossy shean. Before starting all this, make sure you have 100% maple syrup on hand. Aunt Jemima and Vermont Maid (a.k.a. corn syrup) just doesn't cut it. ENJOY! -- || D A N I E L C O N V I S S O R : Some people see things as they are || e-mail: danielc@panix.com : and say why. || Transportation Consultant : I see things that never were || Brooklyn, New York : and say why not. -Geo. Bernard Shaw From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:24 EST 1994 Article: 51 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: I.Turner@fulcrum.co.uk (Ian Turner) Subject: REQUEST: Packed lunches Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: Fujitsu Fulcrum, Birmingham Date: Tue, 22 Feb 1994 13:18:30 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 18 Hi, Does anybody have any ideas for vegetarian packed lunches. I would prefer food which can be prepared the night before and kept in the fridge. Thanks in advance Ian PS Anything but cheese sandwiches. ****************************************************************************** Ian Turner. (x5892) Fujistu Fulcrum Communications Ltd. Software Engineering. Birmingham. UK. Tel. (44+) 021-771-2001. ****************************************************************************** From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:25 EST 1994 Article: 52 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL From: russellt@juliet.ll.mit.edu ( Russell Todd ) Subject: REQUEST: Vegetarian Japanese Cookbook Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: M.I.T. Lincoln Lab - Group 43 Date: Tue, 22 Feb 1994 15:32:26 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 6 Could anyone recommend a good vegetarian Japanese cookbook? Thanks! --Russ Todd From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:25 EST 1994 Article: 53 of rec.food.veg.cooking Newsgroups: rec.food.veg,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: pfaffg@pilotP.msu.edu (Gunter Pfaff) Subject: VEGAN: Tempeh Party Spread Message-ID: <9402221601.AA36474@pilot1.cl.msu.edu> Followup-To: poster Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: - Date: Tue, 22 Feb 1994 16:07:25 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/tempeh-party-spread Lines: 18 Xref: bigblue.oit.unc.edu rec.food.veg:36178 rec.food.recipes:7417 rec.food.veg.cooking:53 Tempeh PARTY SPREAD 8 oz. pre-cooked tempeh, diced small; 1/4 cup Water 3 TBsp. Olive Oil 1 TBsp. Tahini (Sesame Butter) 1 TBsp. Tamari (Soy Sauce) 1 tsp. Garlic Powder 1/2 tsp. Cumin 1/4 tsp. Paprika 1/4 tsp. Tumeric Add all ingredients to a food processor; process until smooth, then add: 1/2 cup minced Black Olives 1/2 cup minced Onion Mix by hand and mold into ball, chill for 4 hours. Serve with crackers or veggies. Gunter Pfaff/MI/Betsy's Tempeh:Soon to be a Household Word-Maybe From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:26 EST 1994 Article: 54 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: tjl@siva.bris.ac.uk (Tim Llewellyn) Subject: Re: REQUEST: Packed lunches Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: Bristol University HEP / ZEUS Online Original-Sender: tjl@brspva.bris.ac.uk (Tim Llewellyn) References: Date: Tue, 22 Feb 1994 18:10:33 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 34 In article , I.Turner@fulcrum.co.uk (Ian Turner) writes: |> Does anybody have any ideas for vegetarian packed lunches. I |>would prefer food which can be prepared the night before and kept in |>the fridge. |> |> Thanks in advance |> |> Ian |> |>PS Anything but cheese sandwiches. Peanut butter sandwiches :-) I'm lucky we've got a great vegan/veggie cafe just down the road and I'm too lazy to make my lunch the nite before. Try humous and beansprout, avacado and salad, there are some nice veg and vegan pates around also, eg Cauldron Wholefoods, and a Swiss one which I like (I notice u are in the UK). Also around here one can get all sorts of veg sausage rolls, bean slices, samosas etc that one can keep in the fridge and eat cold if necessary. -- -----------------------------------------------------+------------------+ Tim Llewellyn - OpenVMS, Soukous and Cricket Addict |Hey, and get wise | Physicist Programmer, Bristol Uni Particle Physics. | to the sounds of | HEPNET/SPAN 19716::TJL Internet tjl@siva.bris.ac.uk | Africa,seen. | I speak for me and noone else OK (and I might even | Soukous Makossa | change my mind sometimes!-) | N'Dagga Mbalax..| -----------------------------------------------------+------------------+ From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:27 EST 1994 Article: 55 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: derby@cc.rochester.edu (Eric Derby) Subject: Re: REQUEST: Packed lunches Message-ID: <1994Feb22.190733.7053@galileo.cc.rochester.edu> Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: University of Rochester Computing Center References: Date: Tue, 22 Feb 1994 20:37:32 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 17 Ian Turner (I.Turner@fulcrum.co.uk) wrote: : Hi, : Does anybody have any ideas for vegetarian packed lunches. I : would prefer food which can be prepared the night before and kept in : the fridge. Sunday at (a catered) lunch we were given sandwiches: rolls, sliced open and filled with hummus, lettuce, and cucumber slices. I liked it! You might want to bring the parts and put it together when you are ready to eat, unless you like soggy bread... eric derby@spanky.pas.rochester.edu From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:28 EST 1994 Article: 56 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: russellt@juliet.ll.mit.edu ( Russell Todd ) Subject: Re: REQUEST: Packed lunches Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: M.I.T. Lincoln Lab - Group 43 Date: Tue, 22 Feb 1994 20:37:30 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 6 Hummus makes an excellent sandwich spread. I make my own and just add less liquid to it so it's consistency is more like a spread and so it doesn't make my bread soggy. --Russ Todd From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:29 EST 1994 Article: 57 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: rfelix@netcom.com (Robbie Felix) Subject: Re: VEGAN: Seitan Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: Netcom Online Communications Services (408-241-9760 login: guest) References: <199402180359.AA14578@rac4.wam.umd.edu> Date: Tue, 22 Feb 1994 20:55:40 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 23 In article edge@corona.med.utah.edu (Karen Edge) writes: >The recipe for SEITAN that dwallace@wam.umd.edu posted looks very interesting >but so labor-intensive. Can one purchase prepared SEITAN at an Asian grocery >store? > >With all the soaking and kneading in water plus boiling, are there any >vitamins left in SEITAN? > Arrowhead Mills makes a seitan mix that is great, just mix with water, knead and boil/simmer/grill or whatever. I use it becasue I have purchased the *wrong* gluten flour sevral times and gotten some pretty weird stuff at the end of the process that definitely wasn't seitan! The prepared seitan from the health food store is usually about 3.50 for about 12 ozs. The prepared is about 3.50 for several pounds. It is easy to prepare from a mix and then use in your favorite recipes. I marinate thin strips in jerk sauce overnight and broil. It is the most wonderful sandwqich material this side of heaven! rf From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:30 EST 1994 Article: 58 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: bek@po.CWRU.Edu (Brett E. Katz) Subject: Re: REQUEST: Packed lunches Message-ID: <2kdoqv$r13@usenet.INS.CWRU.Edu> Sender: news@gpu.utcc.utoronto.ca (USENET) Reply-To: bek@po.CWRU.Edu (Brett E. Katz) Organization: Case Western Reserve University, Cleveland, OH (USA) References: Date: Tue, 22 Feb 1994 20:55:44 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 13 >|> Does anybody have any ideas for vegetarian packed lunches. I >|>would prefer food which can be prepared the night before and kept in >|>the fridge. I try to cook batches of brown rice every few days. For lunch, I'll throw some rice in a tupperware container and combine it with vegetables and/or beans. Depending on my mood, sometimes I'll mix it up with salsa or tomato sauce or a balsamic vinagrette. Baked potatoes work really well, too. -- From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:31 EST 1994 Article: 59 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: dyl1@ciao.cc.columbia.edu (Daniel Yun-chung Lin) Subject: REQUEST: Tiramisu Message-ID: <2kdptv$cbv@apakabar.cc.columbia.edu> Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: Columbia University Date: Tue, 22 Feb 1994 20:55:47 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 3 Is there anyone out there that has a receipe for tiramisu? I can't seem to find a receipe anywhere... From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:33 EST 1994 Article: 60 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: dianeo@genmagic.genmagic.com (Diane L. Olsen) Subject: Re: VEGAN: Seitan Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: General Magic, Inc. References: <199402180359.AA14578@rac4.wam.umd.edu> Date: Tue, 22 Feb 1994 21:56:20 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 18 In article , edge@corona.med.utah.edu (Karen Edge) wrote: > > The recipe for SEITAN that dwallace@wam.umd.edu posted looks very interesting > but so labor-intensive. Can one purchase prepared SEITAN at an Asian grocery > store? Yes. Alternately, you can buy some powdered "vital wheat gluten," mix it with water to form a dough, divide it into balls, and skip to the boiling step in the seitan-making recipe. --Diane Diane L. Olsen This message printed on 100% recycled electrons Word Witch General Magic, Inc. dianeo@genmagic.com From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:34 EST 1994 Article: 61 of rec.food.veg.cooking Newsgroups: rec.food.veg,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: pfaffg@pilotP.msu.edu (Gunter Pfaff) Subject: VEGAN: Elise's temPESTO Message-ID: <9402222228.AA37331@pilot1.cl.msu.edu> Followup-To: poster Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: - Date: Tue, 22 Feb 1994 23:43:55 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/tempesto Lines: 16 Xref: bigblue.oit.unc.edu rec.food.veg:36207 rec.food.recipes:7422 rec.food.veg.cooking:61 Elise's temPESTO: Blend 1/2 cup unrefined Safflower Oil, 4 - 8 cloves Garlic; 2 TBsp Bragg Liquid Aminos ( or your favorite soy) Add 3 cups washed Basil Leaves, 1 cup lambs quarters or parsley, 8 oz tempeh (or 4 oz tempeh and 4 oz tofu); 1/4 cup nutritional yeast (cheese substitute); Orange or apple juice may be needed if it's too thick. Use like any pesto sauce on pasta or rice; dip crackers or veggies; shake a dollop into your salad dressing; substitute for mayo in potato and vegetable salads; etc. To freeze a lot of basil for winter use, blend only the oil, salt and basil. Add other items when you thaw the pesto. Gunter Pfaff/MI/Betsy's Tempeh:Soon to be a Household Word-Maybe From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:35 EST 1994 Article: 63 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: betsys@cs.umb.edu (Elizabeth Schwartz) Subject: Re: REQUEST: Packed lunches Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: University of Massachusetts at Boston References: Date: Tue, 22 Feb 1994 23:48:01 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 78 Hi Ian, You don't say but I am guessing that you don't have access to a refrigerator or microwave. That would make it a lot easier! Here are a few things that keep well: Burritos and roll-ups: Beans, lettuce, and salsa, opt cheese, for mexican flavor, or avocado or guacamole or sprouts and tomato... Whole wheat roll-ups with tabouli and feta cheese, or cold falafel and tahini, tahini and veggies.... any kind of roll-up with any kind of leftover rice or grain, with tahini, peanut or sesame butter, lettuce or sprouts, tomatoes, shredded carrots, maybe raisins... Cold salads: Leftover pasta, rice, or tabouli with tomatoes or beans, in Italian or other salad dressing, for a cold salad. You can mix anything you like into these, same as above with the roll-ups. Tabouli with a tomato cut into it and a dash of Italian dressing is a fast, elegant meal. Add chickpeas or white beans for more heartiness. Other grains: If you've got time to cook, try fried rice or noodles. Szechuan noodles, pad thai with peanuts, noodles in peanut sauce, rice with just-about-anything, all make good cold lunches. If you eat eggs, you can try fritattas made from an egg with noodles or rice, alone or in a sandwich or over grains. Big salads: Bring a big bowl of salad with cheese or beans or grape leaves or olives or tabouli or cole slaw or hummus or leftover stir-fry or leftover spicy noodles or macaroni salad or whatever to add bulk and a bit of oil and protein. Get some fun bread, breadsticks or rolls or croissants or crackers or onion rolls to bring with it. Bread and vegetables: Make a mediterranean style picnic. Lots of fresh bread, olives, carrot and celery sticks, maybe cheese, maybe some dip. Bring a day's worth of munchies instead of one big meal. Vegetables, fruit, bread or crackers, leftovers. Cold pizza! You'll either love it or hate it. Ditto cold spaghetti. Sandwich ideas: Bean spread, hummus& tahini, cold veggie-burgers, sliced veggies on a bagel, different kinds of bread and muffins, avocado tomato & onion, avocado&salsa, sunflower or peanut butter on raisin bread, peanut butter and banana, peanut butter and raisins, cashew butter and sprouts, apple butter on nut bread, veggie burger balls with tomato sauce... Pita pockets are good with just about any kind of vegetables, beans, or leftovers inside them. If you have access to a microwave, just make extra dinner and bring it the next day, toss canned soup or chili on top of rice or spaghetti, or bring pasta and sauce. Bulgur and brocolli is a quick meal, with a bit of cheese or sauce. I use frozen veggies sometime which don't need to be cooked more than it takes to get them hot. We eat a lot of spaghetti with bottled sauce and frozen spinach or broccoli. Mix and match cultures! Indian food leftovers make great pasta sauce. Couscous or bulghur will make a meal out of soup, and so on... What's your favorite food? The best thing about eating vegetarian is getting away from strict ideas about "breakfast food" or "dinner food...." good luck, Betsy -- 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!NOT-FOR-MAIL Wed Feb 23 11:55:35 EST 1994 Article: 64 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL From: darsie@eecs.ucdavis.edu (Richard Darsie) Subject: LACTO: Corn & Potato Chowder Message-ID: Followup-To: poster Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: University of California, Davis Date: Tue, 22 Feb 1994 23:48:05 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: lacto/corn-potato-chowder Lines: 29 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:64 rec.food.veg:36209 rec.food.recipes:7424 CORN & POTATO CHOWDER Source: Vegetarian Times (March 1993) Ingredients 1 tsp. oil 2 tsp. sherry 1 c. chopped onion 1 c. sliced carrot 2 stalks celery, sliced 2 c. cubed red potatoes 1 bay leaf 1 c. vegetable stock 1 c. skim milk 1 c. corn kernels cayenne to taste plain yogurt for garnish (optional) Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne. The first time I made this I overdid it! I didn't use the yogurt, and it tasted fine. From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:36 EST 1994 Article: 65 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: atri@crazies.eecs.umich.edu (Atri Indiresan) Subject: Re: REQUEST: Tiramisu Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: University of Michigan EECS Dept., Ann Arbor, MI References: <2kdptv$cbv@apakabar.cc.columbia.edu> Date: Tue, 22 Feb 1994 23:48:09 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 26 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... It is in the ftp archives at wuarchive.wustl.edu and mthvax.cs.miami.edu. Here's the index entry, and how to get there: ovo/tiramisu | OVO: Tiramisu ovo/tiramisu2 | OVO: Tiramisu - Italian Cheese Charlotte ovo-lacto/tirami-su | OVO-LACTO: Tirami Su (Italian dessert) Anon FTP to: wuarchive.wustl.edu:/usenet/rec.food.recipes/recipes mthvax.cs.miami.edu:/recipes Just get a copy of the index file at either site. There are lots of recipes at this site, and it would be a good idea to look there first. Atri From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:37 EST 1994 Article: 66 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: simpsonv@gibbs.oit.unc.edu (Mark Simpson-vos) Subject: REQUEST: Favorite Veggie Burgers? Message-ID: <2ke66m$9l0@bigblue.oit.unc.edu> Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: University of North Carolina, Chapel Hill Date: Wed, 23 Feb 1994 00:02:09 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: request/veggie-burger Lines: 15 I'm hoping that folks have some good recipes for homemade meatless hamburgers to share. I've tried a couple which have been soy-flour based, but have had lousy luck getting them to hold together and stay somewhat moist on the inside. If you have a recipe which seems to work well and consistently, please share it! For now, my wife and I are sticking to commercial veggie-burgers. So far our favorite is Yves Veggie Burgers. The flavor is not overpoweringly spicy, the consistency good, and the size is perfect for a good hamburger roll. The only problem is that they are only sold in packages of two, and are a bit pricey. Other suggestions? Mark Simpson-Vos From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:38 EST 1994 Article: 67 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: peng@spot.Colorado.EDU (PENG GRACE) Subject: Re: REQUEST: Tofu jerky Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: University of Colorado, Boulder References: <2kb8ak$4j7@news.u.washington.edu> Date: Wed, 23 Feb 1994 00:18:29 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 21 kantola@u.washington.edu (Angeline Kantola) writes: >In article , >Patrick Casey wrote: >> >>Sounds weird, doesn't it!? But does anyone have a recipe for some >>kind of meatless jerky -- something dried that keeps well, and could >>be taken on camping trips? Thanks in advance! >I've seen something which appears to be freeze-dried tofu in the Asian >foods section of my favorite co-op supermarket. I'm planning on taking it >along on trips next summer, but haven't tried it yet. i grew up eating this stuff and find it wonderful for backpacking and biking. it comes in many different flavors, but i highly recommend the wei chen and black pepper varieties. i have forced this dried tofu onto non-asian hiking companions with mixed results. most people really like the flavor/texture, but there are a handful of tofu haters out there. grace From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:39 EST 1994 Article: 68 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: raj@tsms.tandem.com (ganesan_raj@tandem.com(Raj Ganesan)) Subject: VEGAN: Coconut & Lime Rice (Packed Lunches) Message-ID: Followup-To: poster X-Disclaimer: This article is not the opinion of Tandem Computers, Inc. Keywords: Rice, Rice Sticks!!! Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: Tandem Computers, Inc. Date: Wed, 23 Feb 1994 00:46:46 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: vegan/coconut+lime-rice Lines: 52 Xref: bigblue.oit.unc.edu rec.food.veg.cooking:68 rec.food.recipes:7426 rec.food.veg:36215 Here are a couple of favorite rice recipes that i use for packed lunches. They work really well with leftover cooked rice, or rice sticks. When rice sticks are used, break the sticks up into small pieces before boiling. Drain as much of the water as possible. I'm aware that some of the spices may be available in Indian food stores only, but i think it is worth the trip :-). You can also experiment with adding a variety of nuts, raisins.... Coconut Rice ---------- Ingredients dessicated coconut (shredded ,unsweetened) dry red chillies (1 or two) sesame seeds peanuts salt to taste 1-2 tbsps oil optional : mustard seeds, cumin seeds, lentils, a pinch of asafoetida, curry leaves (for the more adventurous :-) ) Fry all ingredients in the oil. Add rice/rice sticks and salt. Stir well. Lime Rice ------- Ingredients juice of 1-2 limes (lemons will do too; it is just a different flavor) 1/4 - 1/2 tsp turmeric peanuts 1-2 green chillies, chopped finely fresh ginger, chopped finely salt to taste a pinch of sugar 1-2 tbsps oil optional : mustard seeds, cumin seeds, lentils, a pinch of asafoetida, curry leaves Fry green chillies, ginger (optional ingredients), peanuts. Take your pan off the fire, add turmeric into the mixture. Add rice/rice sticks and mix really well. Add lime/lemon juice. Garnish with coelantro if desired. I sometimes add chopped dill or peas to this recipe. This dish looks really great, because of its yellow (turmeric) and green (coriander, dill, peas) colours. Tastes great too! Raj From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:39 EST 1994 Article: 69 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: Mary Lea McAnally Subject: Re: REQUEST: Packed lunches Message-ID: <761958043.700000.PMCANALLY.a@GSB-Lira.Stanford.EDU> Sender: news@gpu.utcc.utoronto.ca (USENET) Supersedes: <761958043.700000.PMCANALLY@GSB-Lira.Stanford.EDU> Organization: - References: Date: Tue, 22 Feb 1994 23:45:14 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 26 one of my favorite lunch items is veggie-sushi. roll rice and a veggie-filling in nori (sheets of seaweed). good fillings: par-cooked carrots and asparagus, raw or pickled cucumber, or avocado. pack along some wasabi (green horseradish), a little soy sauce and pickled ginger and, feast. my all time favourite sushi filling is, though, black walnuts. in a non-stick pan heat half a cup walnut halves with a tablespoon of brown sugar. shake constantly till the sugar melts, remove, cool and wrap in nori with rice. another good item is inari-sushi. these are envelope-shaped pieces of fried tofu. they come in a can of 20 pieces and are found in the asian/mixican/kosher (you figure that combo out) section of my local grocery store (safeway). they are 3" x 1 " and are open at one end. stuff them with rice and/or veggies. i take these to pot-lucks all the time and they are gone in a flash. sushi can be made ahead and keeps in the fridge a couple of days. (although purists would never refridgerate rice.) Mary Lea From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:40 EST 1994 Article: 70 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: Paul Lieberman Subject: Making Tempeh Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: University of Virginia Date: Wed, 23 Feb 1994 03:05:06 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 8 -There is a marvelous book "The Book of Tempeh", I believe, by the same folks who wrote The Book of Tofu. I don't recall their names, but you should be able to find it. They either tell you how to make it, or refer you to books that do. If that doesn't help, send me e-mail. I know people who make it, and could get info from them. BTB, I recommend two recipes on p.68: Baked Tempeh with Nutritional Yeast Gravy, and Tempeh with Sesame-Gingerroot Sauce. ______________________________________________________________________________ Paul M Lieberman pml@hopper.itc.virginia.edu From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:41 EST 1994 Article: 71 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: Paul Lieberman Subject: REQUEST: Hoisin sauce Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: University of Virginia Date: Wed, 23 Feb 1994 03:05:14 GMT Approved: sridhar@asuvax.eas.asu.edu Archive-Name: request/hoisin-sauce Lines: 11 Does anyone know how to make Hoisin Sauce (aka "Chinese Barbecue Sauce")? Or do you know who I might ask? I have a great recipe for Spicy Peanutbutter sauce which includes Hoisin. Commercial Hoisin Sauce has lots of sugar in it. I'd like to make some with less sugar (or find a good substitute). ______________________________________________________________________________ Paul M Lieberman pml@hopper.itc.virginia.edu From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:43 EST 1994 Article: 72 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: rbriggs@netcom.com (Robert Briggs) Subject: Re: REQUEST: Packed lunches Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: NETCOM On-line Communication Services (408 241-9760 guest) References: Date: Wed, 23 Feb 1994 03:08:00 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 20 On Tue, 22 Feb 1994 13:18:30 GMT Ian Turner (I.Turner@fulcrum.co.uk) wrote: > Hi, > Does anybody have any ideas for vegetarian packed lunches. I > would prefer food which can be prepared the night before and kept in > the fridge. > Thanks in advance > Ian > PS Anything but cheese sandwiches. How about Peanut Butter and Jelly? -- ************************************************************************ Robert Briggs "Life is what happens to you Pasadena, CA while you're busy making rbriggs@netcom.com other plans" -- John Lennon ************************************************************************ From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:44 EST 1994 Article: 73 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: sbrown@symcom.math.uiuc.edu (Scott Brown) Subject: Re: REQUEST: Packed lunches Message-ID: <2kehnp$k7j@vixen.cso.uiuc.edu> Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: University of Illinois at Urbana References: Date: Wed, 23 Feb 1994 03:16:45 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 14 A delicious sandwich: Sliced mushrooms and tomato with any of: cucumber, avacado, lettuce, cheese, etc., and spread to taste with mayo, mir. whip, or hummus. *smack* lips! Scott -- From bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL Wed Feb 23 11:55:44 EST 1994 Article: 74 of rec.food.veg.cooking Newsgroups: rec.food.veg.cooking Path: bigblue.oit.unc.edu!concert!corpgate!news.utdallas.edu!convex!cs.utexas.edu!howland.reston.ans.net!torn!utnut!utgpu!NOT-FOR-MAIL From: marksol@netcom.com (Ken McCarthy) Subject: Re: REQUEST: Vegetarian Japanese Cookbook Message-ID: Sender: news@gpu.utcc.utoronto.ca (USENET) Organization: NETCOM On-line Communication Services (408 241-9760 guest) References: Date: Wed, 23 Feb 1994 03:41:01 GMT Approved: sridhar@asuvax.eas.asu.edu Lines: 14 Russell Todd (russellt@juliet.ll.mit.edu) wrote: > Could anyone recommend a good vegetarian Japanese cookbook? Don't know one that is entirely Japanese, but "Taste of Heaven and Earth" by Bettina Vitell (came out in 1993) has recipes for sushi and miso soup. Japanese ingredients like tamari, miso, tofu, agar agar, kombu, soba noodles, shiitake mushrooms figure prominently in many of the recipes. Bettina was a cook at the East West Restaurant in NYC which had a macrobiotic menu and therefore a lot of Japanese recipes. John Lennon and Yoko Ono used to eat lunch there daily when they were in town.