What about being a vegetarian?

My vegetarian life began when I started dating with one. I suddenly realized I hadn't been eating meat for two weeks, and felt perfectly well. So, I quit eating meat altogether. We are no longer together, but I am still a vegetarian - a stricter one than she is. She eats fish... :0)

I first became a vegan my senior year in high school, in 1991. I put up with much ire from my parents for my animal-rights beliefs. They're both from the meatloaf and potatoes generation and areas of the country so they couldn't see any use in my beliefs other than disrupting meal times. I escaped that, going to university, but found that I couldn't get the kind of variety I needed to maintain a healthy vegan diet on the college meal plan, so I had to switch to ovo-lacto vegetarianism. I stayed one until he summer of '94, when I lost my will and drive to protest and became somewhat of a born-again carnivore. I still ate meat when I met my fiancee, as did he. Then, somewhere in early '95 I decided I didn't like how my body felt with meat, so I went back to vegetarianism and was suprised to find that my fiancee gradually joined me. He's a Midwestern meat eater from way back, so this was a pretty big leap. We've been in and out of veganism ever since, but always vegetarians. It's very, very difficult to find a wide range of fruits and vegetables here in Illinois, and especially if you're living hand-to-mouth. We dream of a day when we can move to California, wh re produce is organic by law! While we both love all animals and share the belief that we have no right to call some animals pets and others dinner, we both wonder what we'll do when we have kids. While I wouldn't want to impose our beliefs stringently on our children, we also don't want our kids thinking they necessarily have to subscribe to the meat myth. Anyone have experience with this, stories to share?

I once lived on the Farm, the largest vegetarian community in the world. We really were pretty pure about it. We imported soy technology to Guatemala and other countries. We made tempi, tofu, soy cheese, soy coffee, cottage tofu, and many other soy products. Our cookbooks are famous, though not as comprehensive and authoritative as those of Bill Shurlieff and Akiko Ayoyagi. Give me time, and I'll tell some tales. This is just an introduction.

Although an omnivore, I'd love to hear the tales. Anyone else interested? WER

William, Matthew and fig, in cultures, could tell some tales too.

Tell, tell, tell! Enquiring minds want to know. I want to know! I'm off to bug them also, WER

Pescatarian: isn't that the new term if you eat fish and no other meat? Anyway, that's me. Restaurants used to be tricky with it but, alas, not anymore. Seems everyone is giving up something these days. The only thing I can't stand is those people that want to give up all fat. C'mon guys "fat tastes Goooooooood!"

I don't know, I've never heard that term before. Fat is good if you're a heavy burner like you are. Tell the rest of the story.

Do I look like Paul Harvey? Fat is good and it's a reciprocal relationship. If you eat more fat, you'll have extra energy. If you spend extra energy, you're body will process more fat. "And now you know the REST of the story."

I'm not sure what Paul Harvey looks like, will you give me a raincheck on the answer to that? That sounds logical, energy to burn. And you are a high octane burner!

Someone once asked Issan, "Tenzo! We are vegetarians, so we don't kill animals. But we eat carrots and potatoes. What do you think about killing vegetables?" Issan replied, "Well, I definitely think we should kill them before we eat them."

heard that and appreciate the significance. *smile*

You're driving me nuts... What's wrong? Do I need to call ya at home later?

nothing's wrong. just really tired. a draining week quite honestly and I, like my students, have not fallen easily back into the groove.

Hope you got a good nights sleep. Type to ya on Monday...

got a great night's sleep. After I made it to school the snow started... looks like an inside weekend. More rest and maybe a bit of lesson plan writing.

Hope it was a productive and beautiful weekend!

Fairly productive but not in the ways I had imagined. A lot of thinking. A lot of resting and calming of the soul. No lesson plans were writ! Ate well on Sunday though! Broncos queso, Broncos cheeseball, Broncos pie, Broncos beer!

Ya gonna put all yer remaining virtual dollars on the Bronchos?

All but $500. Wouldn't wanna be completelty flat.

You know, normally, I would take this opportunity to comment...

Done deal for stacey in broncholand.

but wer, you'd have nothin to say... *grin*

Ya, mean, wer ain't gonna be sippin' Buds with all his rowdy friends on Superbowl Sunday?

Paul, wer wasn't going there...

Raided the health food store last night...got 3 lbs. of tempeh and 1 package of wheat meat. Anyone want to share favorite recipes?

Gosh, where did I stash that tempeh cookbook of mine? Well, a real basic one (ok, ok Stacey, I know you've heard this before, let me finish) is to slice the tempeh like french fries, boil up some vegetable oil in a frying pan, then deep fry the tempeh, the result is are delectable "tempeh fries".

I like frying them in chili powder and rolling them up with monterey jack cheese and tomatoes in tortillas. Mmm!

wow Autumn, that sounds delicious!

It is, and it meets the minimum ingredient requirements. It's a win-win recipe!

being no veteran vegetarian, as, obviously, you all are, please tell me what tempeh is and does it really taste good? Really love my vegees, but don't know if I could adopt any protein substitute (cuz, I likes a good steak now and again)

(i think it's hallucenogenic, actually)

must be to make you forget about steak!

don't you watch "oprah" (hell, i'll never eat beef again...)

avoid talk shows.

having my chef-boyardee supper, currently (been alternating between that and peanut butter crunch... chef-boyardee better serves my needs, though, 'cause there's no dishes, and that's an important consideration)

yeah, cuz they're all in the flour bins (dishes)

actually, one of my little friends washed them for me, not too long ago...

hope they were in a fresh air suit (don't remember the technical name of the thing-but it's got hoses hooked up to breathe outside air and all-they use 'em in paint booths and stuff)

I grew up on Chef Boyardee pizza. Mom made it once a week at least and it was a big deal.

yeah, my mom used to make that, too (and it was a very big deal)... when i owned a pizza joint i actually tried for awhile, when i was experimenting with recipes and stuff during pre-opening, to duplicate the sauce...(even had my sysco guy pester their buyer about getting the stuff wholesale, but he claimed it couldn't be gotten... probably because they had a million cases of alpha d'oro gathering dust in their warehouse)...

I loved chef boyardee pizza! That stuff was the best.....and now my kids get the same stuff (poor babies!) But they love it as I did.

I, too, was raised on Chef Boyardee pizza, as well as macaroni and cheese, every Saturday night immediately following "Wide World of Sports" (still hear Baltimore's Jim McKay raving about "the thrill of victory, and the agony of defeat..."). By the way, Wolf, tempeh is a fermented soy product from Indonesia. It is quite tasty and has a very satisfying texture, similar to meat. Much superior to tofu or seitan, in my opinion.

if it wasn't for the ravioli, though, i would probably perish... (hi autumn)

hi Nick, glad to see you here! :) (very happy and sincere)

mais naturellement... et je tu... (umm, did i say that right? or is madame allen smiling cruelly, yet again?)

close enough, even for Mme. Allen!

thanks Autumn (and for not making fun of me because i hadn't a clue!)

Chef Boyardee... used to piss mom off by eating it directly out of the can. Just as good room temp as heated IMHO. Haven't had it in about 10 years. Mac& Cheese... still a staple in our home. As a child, Mac&Cheese and Spaghettios were always Wednesday night foods (mom's night out with dad at the kitchen helm). In college it was a treat... meant I could afford milk and tasted better than Ramen. Now we do a double batch on those super lazy evenings when no one (I) wants to cook and eat it out of a huge bowl with two forks.

mac and cheese are still big hits in my house, hot dogs, and pb&j. kids love the ramen, which i ate a lot when single (along with soup and tuna)

think i went like 6 months once where i ate nothing but canned ravioli and super tacos (in between lots and lots of beer)...

nick... speaking of the 'wonder of existence'... Jeez that sounds rough on a body! Tonight I'm making the thrifty pan fried noodle (with Ramen!) Lots of mushrooms, some carrots, celery, zucchini (cause it sounds good) with my eggy noodles. Plenty of soy and some Woschtershire (sp?) Getting excited just thinking about it! Last night I went for Thai food with some friends plenty of good food but the quantities of bad beer hurt me! Looking to go a bit cleaner today.

i was 17 years old at the time... rarely eat the tacos any more (nor do i drink nearly as much beer... like jerry jeff said... "i don't drink as much/ as i ought to...")... try not to eat much meat (i NEVER eat in my restaurants... and really don't consider that stuff in ravioli to be meat, if you know what i mean)... and it sounds like maybe you were drinking coors, stacey...:)

how d'ya know? coors it was. I have a self destructive tendency towards dive bars like the atmosphere like the people watching hate what it does to my insides! last night it was the Full House bar off Broadway nasty bar wench lotsa 'bubbas' really strange dynamics at a joint like that but no false pretenses!

(was going to respond, decided not to...)

because coors is "hangover beer"...(if you drink it, you deserve a hangover)... just kidding... if i have to drink domestic beer, it's coors (or shiner or lone star, if coors isn't available), but for some reason coors has given me a hangover a few times (only other beer to do that was blue ribbon, the first and last time i drank it)... i used to think it was guilt (because adolph coors was such a fascist), but other people have told me the same thing, though it makes no sense (you'd think it'd all be the same, hang- over-wise)... out of curiosity, how do you define a "dive"? ("nasty bar wench" was a nice touch, by the way...)

Ever drink Rolling Rock? Comes from a small brewery in Latrobe, Pennsylvania. I don't even know if its distribution goes beyond the mid-atlantic region. Simple, unpretentious, and no hang-over!

ummm, rephrase... it was "nicely put" (assure you i have no idea about the touch thing... uh, as pertains to nasty bar wenches... hell, you know what i mean...)

yeah, it's okay... i have several friends who drink it (but i wouldn't recommend asking for it 'round here... (blank stare... followed by irritated scowl... followed by 15 watt redneck gleam in the eye, and the inevitable nasty bar wench snappy comeback..."what in the hail is that? some kinda ferren crap?")... i like ale, and if i can't get that, german beer...

dive: low budget, kinda dark, crowd speckled with members of White Trash America. no pretenses was the best I could come up with. 'cuz bubba doesn't give a flip what you're wearing or what ya look like... if you're drinking beer, he likes ya. think the explanation makes it sound a bit too country... dive is just a hole in the wall with a local crowd of which I am usually not a member but find fascinating to watch/talk with. i prefer amber beers don't care for Rolling Rock in the 'beer' category

that makes sense... around here, though, qualifying as a dive (and it is an aspired-for designation,, assuring brisk business) requires a reasonable expectation of witnessing/being involved in a shooting before the night is done...

that, dear sir, would be the Broadway Cafe. 24 hour diner, frequented by transients, the mentally deranged, the other worldly or the generally unsuspecting (which suspect soon enough and bolt) The only place where a man crawls inside, out of his drunken stooper and asks to pour your coffee. Genuinely nice, if not altogether sane folks. Send many a fight there but the fried egg sandwiches are worth it!

is that the place in the commercial? (you know, where the rednecks sway back and forth singing "rocky mountain high"?) the lone star lounge... all (or less than) it sounds to be... twice saw shootings there... nearly died there myself (not the ideal venue for long-haired guys wearing tennis shoes)...

now, try that in a pool hall when not only is your hair long, but it's in a neon orange mohawk...hehe...

i dunno, wer... some things are too scary even for dumb rednecks (that just may be one of 'em...)

rarely find a vegetarian in the group...

that's true, but you can usually find a few vegetables...

LOL (yeah, am following you *smile*)

(geez, sorry)

Good one, wer!

thanks, guys(gals?(oh, nope, friends...gotta be gender unspecific, ya know))...

yeah, the 90's thing....

Wer never struck me as a politically-correct kind of guy....

Well!!!

Well, what, wer?

Defaming my character, Autumn? (and/or besides, can't a guy change?)

Do you consider being politically incorrect a defamation of character? My husband prides himself on it! So maybe that was a backhanded compliment...speaking of change, I see you changed the blue/purple color scheme to red/brown. Snazzing the place up, eh?

trying to... (oh the things I got planned...)

red!

it's all black and white when you're telneting... but I'll use my overactive imagination to add color and other such things!

okay, thanks! (hey, what other such things?)

*smile* PICTURES!!! dirty ones too!

Do they need to be washed?

maybe spanked!

Please do explain... (and be as descriptive as I'd like...)

um, don't mean to intrude... but i'm redesigning menus, and i'd appreciate some veggie burger suggestions... also, i was in town (austin) the other day, and SOMEWHERE i saw a menu with black bean burgers... had just eaten lunch at threadgills, so i was in that vicinity i'm sure (north lamar, between airport and parmer lane) but cannot for the life of me remember where it was... also, wer, do you have a used equipment source (beyond triple a, network, or john oberman)? i'm looking for smallware, mainly, and trying to avoid the acemart route... seems like there used to be a place on burnet somewhere, but maybe i'm flashing back to a previous life or something...

I don't, but I'll ask around... (Intrude?)

Nick, there's a bunch of burger alternatives at www.vegsource.com; go into "meat substitutes" on the corner frame. Bon appetit!

(merci beaucoup)

Hobie's gotten too big for you? That's Hoberman. ^

it's kinda scary walking around out there (at john's place)... plus, he's the only one there that speaks english, and he's constantly on the phone, so it takes forever sometimes to get a quote, even when you do find what you need... and- though john possesses a distinct, very unique charm, he can be a little difficult to deal with, sometimes...

black bean burgers at Chili's! veggie burger suggestions: have them!

thanks... will try one this weekend, when i'm in town...(no chilis out here in the hinterlands, needless to say)... still, it's driving me nuts trying to remember where i saw that damn menu... (one too many heinekens at lunch that day, i reckon)...

what? they substitute the meat for black beans? gross idea, but is it good?

Joined a food co-op--Neshaminy Valley. Now all my health food/health products come right to my neighbor wholesale, and we all pay for what we ordered, split cases of produce, etc. It was always a hassle driving 45 minutes to Baltimore to shop at the congested Whole Foods, and the people there are so rude. My neighbor, on the other hand, is an absolute angel and i don't have to leave town!

Wolf, they make a patty out of black beans, spices and other assorted non-meat products!

oh, you mean like soy bean burgers......what a catch-all, "assorted non-meat products", gross, almost sounds like the catch-all "hot dog" *giggle*

http://www.gardenburger.com/

I have been buying 100% organic/natural food from this co-op for so long now, that when I ate out this weekend (car broke down and we were stuck in the same town for 36 hours), I was surprised at how different the most basic foods tasted (pancakes, bread, soup, etc.).

scary, eh?

You got that right! I had to flush out my system with green tea when I got home. It is amazing how prevalent white bread is in the 90s....

Hey, guys, have any of you ever read through an Afrikaner cookbook? It's a scream! See, my father was an Afrikaner (yeah, I'm half a Boer, and if anyone blabbers that out on the philosophy conference, I shall never show my face again), and the one thing he was good for, was the knowledge of the language. Anyway, there is this famous Afrikaner cookbook, called 'Kook en geniet' - Cook and Enjoy it. On page 10 (and I have it before me) they have sample menus for a healthy, balanced diet. Here's one of the suggestions . . . and keep in mind this is for a single day. Breakfeast: Pawpaw with lemon Dried meat Scrambled egg Bacon Fried mushrooms cheese omelette Main meal: Roast beef or lamb Roast potatoes Buttered beetroots Buttered green beans or Baked brinjal Leeks with butter Cream carrots Supper: Vegetable soup Stuffed tomatoes on lettuce leaves Wholewheat bread with butter and jam Cottage pie or Meat patties Dried meat Jeesh, and they wonder why they all die before the age of forty!!! Oh, and there are recipies which start with something like: Take one ox . . .

I eat my brinjal raw, thank you. But page 11 has my favorite menu.

Which consists of?

rice and meatballs with a pinch of ree-head that's a peculiarly tasty Australian spice that's usually exported out of Brisbane i wish we could talk sometime

Ree-head is the worst spice in existence. Did you know its core consists of exactly forty eight pips? Yeah, I counted them for myself! They should ban it! It's so . . . so . . . oh, just foul! You want to talk? I wanted to talk to you yesterday, but you weren't listening, so SWEAT, Texas Ranger!

I guess the Afrikaners are not big on vegetarianism? Pawpaws are native to the East coast of the US as well and are quite tasty--they are really making a comeback here. Ree-head? Pips? What language are you speaking??

You don't know ree-head? It's a kind of chilly, but I don't think you get it in America - don't know where Jim knows it from. It's orange, with a funny sort of shape and inside are exactly fourty eight pips. But if you should ever come across it, STAY AWAY! It's the worst spice in the world. Really quite venomous. Oh, and no, you're right. The Afrikaners aren't big on vegetarianism at all. I grew up eating meat for breakfeast, lunch, supper and inbetween, but have pretty much come off it since coming here. I sometimes still crave good meat - hence the meatball week - but only sometimes. I much prefer exotic fruits now - I eat myself sick on them, especially when I suffer from insomnia . . . with dire consequences at times. Tummy aches etc. Pawpaw is one of my favourites. I love that bittersweet taste and all the water in it.

pawpaws...euuwww icky-icky-bad

What? Really? I love slimy things. What's your favourite fruit then, Wer'

blackberries, pears, tangerines, watermelons

mangoes??

oh, stop, you're making me hungry! Especially watermelons. And I like spitting the pips at the girls - we have regular pip-wars!

just yours Stace... I also like cherries and pineapples

Woo WOOOOO! caught me off gaurd with that one REW! (but thanks!)

really, you, off guard, what's preoccupying your lust gland these days?

is lust a gladular secretion?!?!

yours, at times, has made me glad... (ooops, you meant glandular)

*laugh*

http://www.veg.org/veg/

hmm strange codes popping up on my screen . . . virtual necrophilliac blushing, I suppose ...

sorry, Riette, should have also said that that site bills itself as, and I quote: The Vegetarian Pages is intended to be an independent, definitive Internet guide for vegetarians, vegans and others. The Vegetarian Pages hosts many valuable resources too! they're at http://www.veg.org/veg/

ugh! Won't see me there. Sounds far too healthy!

Cool! I'll scheck it out.

Oh dear, you're one of those guys who live on lettuce and water? I find that very scary.

no, he eats at the restaurant, also

lettuce?

I bookmarked that site, wer, thanks for the resource.

you're welcome

i'm goin' there right now and I'm takin' all my books.

You have space in that head of yours for the knowledge that comes from books as well?! Impressed, Texas!

"No Schmaltz," a Yiddish cooking video with English subtitles, features instructions to create nine Jewish vegetarian dishes such as eggless matzo balls and "chickenless" soup. The 30-minute video costs $27. For more info, call The Vegetarian Resource Group at (410) 366-8343.

Interesting! Wer always finds the weirdest stuff.

Hey, I gotta be good for something...

I like vegetarian food well enough that I could go out to eat with a vegetarian and enjoy what i was eating, but I would not want to limit myself to vegetables entirely.

I like vegetables too, and adore fruit more than chocolate, but sometimes the bloody instinct just takes over, and then I need something chewy, juicy, mmmmmoooo-y. And there tofu and soya just don't do the job for me.

Chocolate covered cherries?

Sounds stupendous! Where can one get those????

In this country, every candy shop carries them. If you can't find any, give me a surface address and I'll ship some over. They aren"t very perishable unless they get hot, and that's not likely at this time of year. In addition Lammes' Candies, here in Austin, is one of the best candy makers in the country.

DEAL! But first you must tell me what to send you in return? Cheese with sexy holes in? No, no, seriously.

Cheese or chocolate. I really don't know what else they make in switzerland besides highly expensive machined items. and watch works. Actually you could make one heck of a fondue out of swiss cheese and white chocolate.

And, of course the cheese with the sexy holes sounds good too.

My organic co-op order was (*gulp*) $130 today.

Ouch! what did you get?

WOW, Autumn!! Hope it's worth it! Will send you a piece of chocolate and a piece of cheese for the road, Tim! And I'll make sure the cheese has a large hole or two for those lonely, lonely nights.... Should I address it for some highway between Texas and New Jersey?

I live in the same house as terry. 9011 Quail Creek Dr. Austin, TX 78758. But remember, this is part of a deal. I need an address to send the chocolate covered cherries to. I try to stay out of Jersey. There aren't many places I can turn around there. the last time I got lost in Jersey, I ended up turning around in the parking lot of a swimming pool.

Hope you at least took the opportunity to take a swim!!! My address is: Ri�tte Walton Klosbachstrasse 72 CH-8032 Z�rich Switzerland

Unfortunately I could not go for a swim. It was a hot day and a blacktop parking lot. If I had stopped for any length of time I'd have sunk in. Remember my wheels carry between 2000 and 3000 kilos each. the tire contact patch is only @ 25cm square.

Good God! That can happen??? Yes, of course it could - all that weight concentrated on such a tiny surface. Has it ever happened to you?

Not with the tires, but I've had the landing gear fall through several times, when the trailer was dropped. Loads of fun. Takes about 2 hrs and a lot of hard work to get it out. then you have two holes to fill in.

Don't forget to send the tape, Ree! It's ready?

Yep, and I dread to think what's going to go through your head when you see it! ha-ha! Ah well, it was good fun. I'll send it the end of the week, so hopefully you'll get it within the next 2 weeks. You know what Terry? I've got it all figured out with President Clinton and Monica Lewinsky - it was all a huge misunderstanding on her part! She probably walked into the dining room one morning, and found him upset over the burnt eggs. Then she probably asked him if there was anything she could do, and he said, 'Sack the cook!'. And she, being NOT the cleverest woman alive, took it for 'Suck the cock!'. Accurate theory?

I think you may have something there. And, perhaps a future as a political commentator.

Why, thank you, sir. It IS rather a shocking insight I have, isn't it?

Truely enlightening. Terrrriffic story line for a documentary on PBS.

Move over, Eleanor Clift.

Boca burger meat, bilberry juice, amazake, whole wheat pasta, broccoli/zucchini pasta, brown rice, couscous, etc. etc. It just all seems to add up. And I forgot to order the peanut butter, which would have been an extra $18 right there. But I'll be creative with it all.

18 Dollars for Peanut BUtter? how much peanut butter?

Jesus, Autumn! $18 for peanut butter! That's like paying a male prostitute $10 000 for a quickie. Now, the male prostitute might have a golden willie - what is your peanut butter's excuse?

Maybe she's getting a 5 pound bucket.

Should still be less than 10 dollars.

Maybe it's designer pb.

Money says it's the nuts...

Knowing the way some of these health food companies operate, I probably should not be surprised at the price. I take several herbs on a regular basis. I buy them in bulk at wally world. If i bought them at a health food store, they would cost 5 times as much.

Well, as long as Autumns enjoys those golden peanuts of her's.....

I don't know. I've always been kind of spooked by a woman that goes for the nuts

Specially one who wants to crush them up and make a paste of them.

ha-ha! And I've been having such lovely dreams lately....

About what??

Eating golden peanuts...

OOOH! Sounds good to me. As long as they remain whole.

You mean I have to suck them??

That would be the preferred method. Licking also works.

Licking won't get me anywhere... After all, they are meant to be swallowed...

OH BOY RIETTE!! If that don't give new meaning to, "Deep Throat", I don't know what will.

I WAS talking about golden peanuts, remember! What were YOU talking about??

Major Gen McAuliffe's response to the German demand for surrender at the battle of the bulge.

Oh, so it WAS merely a gun in your pocket! And I thought you were happy to see me...

Riette, of course, I'm always happy to see you!! Maj Gen McAuliffe's Response: "NUTS".

Dare I ask who Maj Gen Mc Auliffe is?

He was the commander of the 101st Airborne division in dec 1944.

And Popeye's girlfriend? Get it? Mc Aullife? Blugh! Bad joke, I know.

Good eye Riette! I missed that until you pointed it out.

I would have missed it too, but I decided to get on the net with my binoculars today - still trying to spot you, but so far nothing.

Riette, check your six!!

My six? What are you talking about, young man?

Behind you, Riette, Behind you.

But I see only four!

Now, you've got me, Riette! Think of a clock face with the 12 right in front of you and you standing in the center.

Oh my Lord! And I thought you meant the moles on my back!!!

And just how would I know about the moles on your back, Riette? are there some pictures floating around that I don't know about?

ha-ha! I hope not!!! I thought you were taking a wild guess!

Well now, Riette, we all know who is the wild one here.

Not me! You know how good I can be if I want to....

Riette, I don't think that I've seen that side of you, but I look forward to it.

Okay, I promise to be sweet as sugar, and soft as .... margarine (since this is the vegetarian conference, and all).

Riette, how about soft as cornsilk.

ha-ha!! Soft as a bed of trampled tomatoes.

OOOH, that's Good, Riette!

yeah yeah you're just saying it!

No, Riette, I really mean it.

Mean what???? ha-ha! Thanks anyway! What are your favourite vegetarian dishes?

I am not familiar with vegetarian cooking enough to name dishes. all I know is everything I tried I liked.

A Simple Vegetarian Dish With Shallots This simple vegetarian dish can be the main course or the vegetable served with a main course. Ingredients: -8 small onions or shallots (if available) -1/2 cup of water -4 tablespoons of olive oil -5 garlic cloves, finely sliced -fresh basil to taste -salt and coarse ground pepper (to taste) -fresh orange-scented thyme (to taste) -juice of 1/2 lemon Method: Boil onions or shallots for 10 minutes in 1/2 cup of water. Chop when cooled. Take 4 tablespoons olive oil, heat and add 5 cloves of garlic sliced into fine slices. Cook until tender. Add some fresh basil, salt and coarse ground pepper, fresh orange-scented thyme, and the juice of half of a lemon to garlic. Add all to onions (or shallots). Mix well and either serve as they are or bake for 30 minutes at 150C. - Frances Grant-Hutton

Roasted Red Pepper Hummus This recipe is provided by The International Vegetarian Union, 'Promoting Vegetarianism Worldwide Since 1908.' Find them at http://www.ivu.org. 1 15-oz can chickpeas 2 large garlic cloves 2/3 cup tahini (sesame seed paste) 1/2 cup lemon juice 1 roasted red pepper, cut in pieces and peeled and seeded (and don't forget that delicious roasting liquid!) Salt and black pepper or cayenne to taste 2 tablespoons minced parsley or cilantro Drain chickpeas and save liquid. Place all ingredients in a food processor and process until smooth. If mixture is too thick, add some of the reserved liquid.

Do You Get Enough Boron? It's hard to know the answer to this question since there is no established requirement for this mineral. But research suggests that boron could be an essential dietary component that is especially important for bones. Some people consume hardly any boron. But in a recent study published in the Journal of the American Dietetic Association, vegetarians had the edge once again. Their diets were significantly higher in boron than those of meat eaters. The best sources of boron are peanuts, peanut butter, and raisins. Legumes and fruits like apples and grapes are also rich sources.

EMAZING The Practical Vegetarian - Mexican Beans Saute 1 medium onion and 1 medium green pepper in 1-2 tablespoons of olive oil. Add a crumbled meat substitute. Pick one of the following. 1 MorningStar Griller 3 MorningStar Sausage links 2 MorningStar Sausage Patties 3/4 cup beef-flavored TVP Cook one of the above with the onions and green peppers, giving the meat substitute time to brown a little. Then add: 1 can chili hot beans 1 can creamed corn 1 can chopped green chilies Simmer for five minutes to let the flavors mingle. Serve with corn tortillas.

Wow, I'm gonna try that one!

Look tasty, don't they. I'll keep posting the stuff as it appears in my email. Let us know how palatable it is and what you did to improve on it.

EMAZING The Practical Vegetarian - Folic Acid The average vegetarian has 25% more folic acid or folate in her diet than people who eat meat and vegetables, and vegans have as much as 50% more! This important B vitamin has been linked to a reduction in heart disease. Now new research from a Harvard University's Nurses' Health Study has indicated that it may lower colon cancer risks as well. The study found that women with an intake of 400 micrograms of folate per day showed a 30% reduction in colon cancer when compared to women whose daily folate count was only 200 micrograms. Those who used folate supplements for 15 years or more had a 75% reduction! Green leafy vegetables are one of the primary sources for folate (think foliage). We'll list a few other good foods that will help you make sure you get enough folate in your diet; listed by food, portion size, and amount of folate in micrograms. Lentils (1/2 cup, cooked) - 179 Instant oatmeal (1 package) - 150 Pinto beans (1/2 cup, cooked) - 147 Spinach (1/2 cup cooked) - 110 Orange juice (1 cup) - 109

The Practical Vegetarian - B Vitamins And Migraine Head B Vitamins And Migraine Headaches Here's hope for migraine sufferers. Belgian researchers in a controlled study found that subjects who consumed 400 milligrams of riboflavin a day had a 50 percent reduction in the frequency of their headaches. The study treated 55 migraine patients with daily doses of either riboflavin or a placebo. After three months, 59 percent of those who had the supplement reported a 50 percent reduction in migraine headaches compared to only 15 percent of the subjects in the placebo group. Since there were few side effects associated with the high riboflavin doses, the researchers suggested that riboflavin might offer some hope for migraine sufferers.

"He is a heavy eater of beef. Me thinks it doth harm to his wit." - Shakespeare in "Twelfth Night" "Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet." - Albert Einstein "So you are the people tearing down the Brazilian rainforest and breeding cattle." - Prince Philip to McDonald's of Canada - Douglas Stevenson

A costly way to get your organic vittles: Diamond Organics Fresh picked organic produce can be delivered directly to your door through Diamond Organics, at http://www.diamondorganics.com. Federal Express overnight delivery guarantees your food arrives fresh only hours after it has been harvested, not days or weeks. Orders placed before 11:00 am PST Monday through Thursday are shipped out that same day. Select one of their convenient sampler packages or put together your own special order. All vegetables, greens, and fruits are organically grown in accordance with the California Organic Foods Act of 1990. For fastest service call 1-888-ORGANIC (674-2642).

The Practical Vegetarian - Lulie's Spaghetti Sauce Saute one large onion in a little bit of oil. Crumble into the skillet 1 cup of your favorite sausage substitute. Add 1 quart of home canned whole tomatoes or 2 cans of whole tomatoes. Simmer, and add seasoning, such as 1 tsp basil, 1 tsp celery seed, 1 tsp Italian herb mixture, or 1 tsp Worcestershire Sauce. Continue cooking about 15 minutes stirring occasionally. Add in one sliced zucchini and 6 sliced mushrooms. Cook for another 5 minutes. Serve over spaghetti or combine cooked spaghetti with the sauce.

The Practical Vegetarian - Fresh Vegetable Salad Fresh Vegetable Salad Cut up: 1 zucchini 1 red bell pepper 1 small head of broccoli 1/4 head of cauliflower 1 small Vidalia onion Season mixture with 1/2 tsp of salt, 1/4 tsp black pepper, and 2 tablespoons of vinegar. Add 2 tablespoons of sunflower seeds and 1 teaspoon of sesame seeds. Mix together in a large bowl. Cover and allow to sit 20 minutes in the refrigerator to marinate. Serve chilled.

The Practical Vegetarian - Cabbage And Beans Cut 1/2 head of cabbage into thin strips. Saute this in 1 tablespoon of olive oil in a non-stick skillet, and cook for 5-7 minutes. Add 1 can of black beans, drained (or substitute your favorite beans). Add 1 tablespoon of caraway seeds. Heat and serve.

Save The Planet: Become A Vegetarian Cows not only produce a lot of methane gas which is harmful to our atmosphere, but they also take a lot of regular, high-test gas and diesel fuel to raise and bring them to the American dinner table, especially when compared to soy beans. Cows require food to be grown, harvested, and transported to them in the barn or feedlot. Cows are also less efficient to transport for processing and for long-term storage than soybeans. It is estimated that soybeans provide 40 times more protein per barrel of oil than beef. Also, 90 percent of the protein in plant foods, as well as 99 percent of the carbohydrates and 100 percent of the fiber, is wasted by feeding grains to livestock instead of people. Did you know that animals raised in the United States consume as much as one-third of the world's annual grain harvest? Up to one-half of the antibiotics produced in the United States are used on cattle, pigs, and chickens. However, almost 80 percent of all drugs fed to animals are used to speed up their rate of growth, not to treat disease.

I can't help but wonder if we replace all of the beef with beans if we will be replacing their methane...?

Cows also use up a lot more land than soybeans.

I know, and it makes me angry in ways I cannot deal with to think of McDonald's chopping down the rain forest of the Amazon to make more land to graze their hamburger sources. It makes me sick!

The Practical Vegetarian - Potato Tofu Pancakes 2 raw, peeled potatoes, grated 1/2 block of tofu, grated or crumbled 1 tablespoon chopped fresh parsley Optional: 1/2 medium onion, 1 minced clove of garlic Stir and mix all the ingredients together, then form into patties. Fry these in a small amount of oil. In a separate frying pan, saute 1/2 green pepper, 3 mushrooms, 1/2 medium onion, and a garlic clove. Sprinkle over the top of the patties as a garnish. Serve with catsup or black pepper.

The Practical Vegetarian - Peach Crisp This recipe is provided by Duck River Orchards at http://www.duckriverorchards.com. Peaches are one of the first fruits of the summer season. Enjoy this yummy and quick-to-prepare crisp for a special breakfast treat. 1 cup unsifted flour 1/2 cup sugar 1/2 cup light brown sugar 1/4 tsp nutmeg 1/4 tsp salt 1/2 tsp cinnamon 1/2 cup butter 4 cups sliced peaches 1/2 lemon (the grated rind and juice) 2 tablespoons water Mix flour, sugars, salt, and spices. Mix in butter with a fork until mixture is coarse. Put peaches in a 9" shallow baking pan. Cover with crumb mixture. Pat down the mixture so it sticks to the fruit. Cover with aluminum foil or a glass baking lid and bake at 350 degrees until the top is golden brown.

Tofu & Walnut Quiche This is a vegan dish. A vegan diet contains no animal, eggs or dairy products. Ingredients: -3 blocks of tofu (drained & pureed) -2 large carrots (diced small) -1/2 cup walnuts (roughly chopped) -450g broccoli (roughly chopped) -1 1/2 teaspoons salt -5 teaspoons cider vinegar -fresh basil (torn) Ingredients for the pastry: -560g pastry flour -165m sunflower oil -pinch of salt Lightly fry the vegetables in a little oil and set aside. Drain tofu and puree with a mixer or mash by hand until very smooth. Add salt and vinegar. Now stir the fried vegetables and walnuts into the tofu. Mix through a few torn leaves of basil. For the pastry: Sieve flour and salt. Make a well in the middle and add oil. Use your fingers like a fork and stir the oil in. Rub this through your hands lightly until it feels like damp sand. Add a little water - stir again then press into a flan tin - there is no need to knead this mixture. Fill the flan with the tofu, vegetable and walnut mixture and bake at 200C/400F or gas mark 6 for 25 - 30 mins. Serve with tabbouleh (see Monday's recipe) and a fresh green salad, thinly sliced cucumber and a few whole leaves of basil.

Tabbouleh This is a traditional dish from the mountain villages of Lebanon. Ingredients: -310g flat leafed parsley, chopped -120g burghal (bulgur) cracked wheat -90g fresh mint, chopped -salt & coarse ground black pepper -juice of 2 fresh lemons -100ml olive oil -250g spring onions, chopped -3 large tomatoes, diced In the West, burghal wheat is sometimes called bulgur cracked wheat (it is the same). Method: -First soak the burghal cracked wheat in cold water for 10 mins. -While this is soaking, wash the mint and parsley and dry thoroughly on kitchen paper or on a clean tea cloth. Chop fairly fine. -Place the burghal into a fine sieve, press and remove all excess water, shake it up and place in a bowl. Now add the salt and pepper to taste and some of the lemon juice and olive oil. Mix well and leave aside for half an hour to absorb the dressing until it is tender. -Just before serving, add the chopped parsley and mint, then the chopped spring onions. -Finally, add the balance of the dressing and mix well. More fresh lemon juice may be added if desired, as this dish should have a distinctly 'sharp' taste. -Serve on a flat oval dish and top with the chopped tomatoes.

The Practical Vegetarian - Southern Corn And Limas Southern Corn And Limas This recipe is from: The International Vegetarian Union at http://www.ivu.org/. 1 can whole kernel sweet corn, drained 1 can lima beans, or butter beans, drained 1/4 cup red bell peppers 2 tablespoons chopped onions 1/2 teaspoon salt 1 teaspoon chili powder 1/4 teaspoon paprika Combine ingredients in foil pan, oven proof pan, or other. You can even make a pan out of aluminum foil if you want. Grill for about 15 minutes, shaking from time to time.

The Salton Soy Milk Maker Make your own soy milk with this healthy gadget. The Salton Soy Milk Maker makes up to five cups of soy milk in just 18 minutes. You can use soybeans in most any form: fresh, canned, frozen, or dried. The unit grinds, filters and brews in one operation. Soy milk is considered by some to be a healthy alternative to traditional dairy milk. The manufacturer is donating $10 to the Breast Cancer Research Foundation for every unit sold. The Salton Soy Milk Maker runs on house current. It is available from GAIAM at (877) 989-6321 or on the web at http://www.gaiam.com.

The Practical Vegetarian - The Third World Vegetarian Traveller More and more people are traveling out of the country for vacations and business and the vegetarian traveler has certain guidelines that need to be considered to maintain a healthy and happy experience. There are foods to be avoided and in most Third World countries you should not drink the tap water. Here are some guidelines for what you can safely eat and drink. Fruits that can be peeled: bananas (you won't need a knife), apples, oranges, mangos, pineapple Pancakes Oatmeal Fried or baked potatoes Squash Nuts Drink only bottled water (available almost everywhere now) or sealed drinks like fruit juice, soda or beer.

Third World Vegetarian Traveler - Foods To Watch Out For At Your Own Risk: Fresh Bakeries (Look to see if they have a fly problem around their sweets.) Salads, raw tomatoes (Bacteria or viruses are not killed by cooking.) Street Venders (No refrigeration and often problems with flies.) Blended drinks, like smoothies (May be prepared with untreated water) Drinks with ice (The ice may come from regular tap water.) Always ask if they use bottled water in their smoothies ("aqua pura en los liquados" if you are in a Spanish-speaking country). Many restaurants now do.

Oh dear - I shall die of starvation!!!! *grin*

Not thee - you have survived a few trips there. Please critique those suggestions please! Are they useful or ridiculous?

Wellll, Fresh Bakeries (Look to see if they have a fly problem around their sweets.) flies are a problem everywhere. Look for a baker's stall which covers it's bread. Find out when the bread/cakes are delivered and be first there! Salads, raw tomatoes (Bacteria or viruses are not killed by cooking.) As soon as you return from market, make up a solution of bleach water - two capfuls of bleach to a bucket of water, soak salad vegetables for 20ins in this solution and rinse thoroughly in fitered water. The vegetables are then safe to eat raw. Street Venders (No refrigeration and often problems with flies.) Food that is freshly cooked before your eyes is almost always safe to eat Blended drinks, like smoothies (May be prepared with untreated water) Drinks with ice (The ice may come from regular tap water.) Always ask if they use bottled water in their smoothies ("aqua pura en los liquados" if you are in a Spanish-speaking country). Many restaurants now do. Ice is almost always unsafe in restaurants, despite the temptation DO NOT HAVE IT! Bottled drinks like Coke are a safe bet anywhere I can probably find a lot more to add here if you want it!!!!

Vegetarian Traveler - Protein Sources You can find Chinese restaurants in virtually every city in the world. These are a great source for tofu when you are far away from home. Occasionally you'll come across Middle Eastern food, where you can get a garbanzo bean falafel. Beans and tortillas and rice and beans provide complete protein and are generally safe since they have been cooked. Peanut butter is protein in a jar that will not spoil. Many people find it necessary to add some dairy to their diet in order to satisfy their protein requirements. Be aware that in some countries you may need to make sure that the milk, and especially locally made cheese, has been pasteurized. Yogurt can help maintain your natural intestinal flora and is usually pasteurized, so that is safe to eat.

The Correct Way To Cook Corn On The Cob Many people boil their ears of corn in a big pot of water, but not only will this take much more time to prepare, but also valuable vitamins and nutrients are washed away. Fresh corn on the cob should be steamed. Use a wide, large pot that will give you plenty of room to arrange the ears. Pour about 1/2 cup of water in the pot. Place a steamer rack inside and arrange the ears so that they touch each other as little as possible. Any spot where the ears are touching will take a little longer to cook. Cover with a lid, bringing the water to a boil. Steam for no more than 5 minutes. Ears should change color from light yellow to a darker yellow or from white to off-white.

English Cucumbers These are also called European or hothouse cucumbers. -English cucumbers are thinner and longer (up to 2 feet) than the more common varieties. They are available in most large supermarkets. Look for them packaged in shrink-wrapped plastic to help preserve their flavor. -This variety is considered seedless. The flavor is milder. They are also more digestible than other types. -Use them as you would any cucumber. In England, they are used to prepare tea sandwiches. Cucumber slices are also a classic garnish for salmon. *There is an Hawaiian version of these cucumbers which were developed by the U of Hawaii Ag research station here.....they are advertised as "burpless" as well as more digestable. They don't need to be peeled.

Pan Fried Bean Curd Bean curd or tofu is said to have been the meditative food of the emperors. Bean curd is said to act as "a big sponge" and cleanses the intestines. There are no set quantities for this recipe - use each ingredient according to taste. You will need: -a little cooking oil -a quantity of dried Chinese mushrooms soaked in water -some fresh ginger root, peeled and shredded -spring onions -1 packet of tofu (bean curd) - strain off all liquid before using -dark soy sauce -a little rice wine OR dry sherry -touch of brown sugar -salt & black pepper Method: Rinse the dried mushrooms lightly and put in a shallow dish filled with water. Remove stalks and place with the underside of the mushroom underneath. Heat the oil until very hot. Throw in the shredded ginger root, spring onions, and tofu, and keep stirring. Add the brown sugar. Add the rice wine or dry sherry and salt and black pepper to taste. Remove from heat. Take the tops off the dried mushrooms (now soaked) and place all over the pan mixture. Cover at high heat for 1 minute - the taste will now go into the bean curd. Serve with basmati rice with its lovely nutty aroma. Decorate with spring onions and accompany this with a fresh salad.

Eat Your Vitamins Although I've discussed vitamins and supplements for several tips, the first way you should get anything is through your food. This is hard for many people because it means you'll have to do some work. Do you know which foods are high in folate? (Beets are one choice.) Or which are high-alkaline foods? (Beet greens, dandelion greens, spinach, and raisins are all high-alkaline foods.) There are many books on the market that will provide lists of what foods have which vitamins and minerals. All you need is one good vitamin book and you're on your way to eating your supplements, rather than taking them in pill form. You can do this with your remedies as well. For example, if you know you need garlic during the cold and flu season, start eating meals that are high in garlic content. And for some things, such as fiber, there is little reason to take pills when you can easily get what you need in your diet.

Maggie! Would love to know more - that infornation is also useful during disaster conditions anywhere in the world! Guatemalan Corn On The Cob When living in the Latin American country of Guatemala, we learned what foods were safe to eat when away from our home kitchen. One that was delicious and available from street venders is roasted corn. It is safe to eat because the shucks protect the kernels from any exposure to germs, and after shucking, the corn is placed directly on the heat. Here's a delicious recipe for roasted corn that will add some spice to your next barbecue. Tastes great on steamed corn right out of the pot too. Remove corn shucks and place the ears over the coals. Prepare 1/2 cup of salt by mixing in 1/2 tsp chili powder and 1/2 tsp ground cumin. Slice a lime in half. Dip the lime in the salt mixture then rub it over the roasted corn, squeezing the lime juice out and spreading the salt mixture over the ear. Sabroso! (Flavorful!)

Vidalia Onions These are known as the word's sweetest onion. -True Vidalia onions come from an area of southern Georgia. They were first grown in that region in the 1930's. The climate and the soil there are believed to give this variety its unique taste. -Vidalias are available from May to August. Look for the special label to make sure you are getting the real thing. -These onions are prized for their sweet, mild flavor. Many people believe they are the only type that can truly be enjoyed raw. Others say they make the best onion rings (and Bloomin' onions). They can be used in any recipe that calls for onions. -If unavailable in your area, they can be ordered from a Web site at http://www.vidaliasfinest.com.

The Practical Vegetarian - Black Bean Salad With Citrus Dressing Black Bean Salad With Citrus Dressing This recipe comes from the International Vegetarian Union at http://www.ivu.org/. (Member "Karen C. Greenlee" - greenlee@bellsouth.net) Serving Size: 15 2 cans black beans 1 large can mandarin oranges 1 onion -- chopped 1 green pepper -- chopped 1 red pepper -- chopped 1 large can corn Dressing: 1/4 cup oil 1/4 cup red wine vinegar 1/3 cup orange juice Combine beans, oranges, and vegetables in a large bowl. Combine dressing ingredients, pour over bean mixture, mix well, and serve. (You can allow the mixture to marinate at room temperature a little while or overnight in the refrigerator.)

What do you do with vidalia onions, Marcia? Best corn on the cob--shuck and bind 4-5 ears together w/waxed paper and a rubber band. Microwave on HIGH about 5-7 minutes, yum.

We have a version of them here called maui onions. They are so mild and sweet you can eat huge slabs of them on your sandwishes and burgers and in salads. They are expensive but a real treat with beefsteak tomatoes from the Eastern Shore!

Southwestern Squash Casserole Variations of this dish are sometimes called "calabacitas." Serves 4-6 4 small Zucchini, sliced 1 medium Onion, sliced 1 teaspoon garlic, minced 1 1/2 Tablespoons Olive oil 1/2 cup Sharp cheddar, grated 1/2 cup Monterey jack, grated 1 1/2 cups White corn (fresh, frozen, or canned) 1/2 cup Diced mild green chilies (canned) Saute the zucchini, onions, and garlic in the oil until just soft. Mix together all ingredients. Oil a one-quart casserole dish. Bake in a pre-heated 375 degree oven. Cook for 20-25 minutes or until the top begins to brown. Serve warm.