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RE: Digest Number 166

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Oh definitely...the substitutions should always be listed with the

recipe...this is a veg list >:)

but the compilation would be nice for reference...some people may have

preferences or may find them rather than the ones listed.

also this will be a help for the Vegans reading vegetarian recipes...

 

That reminds me...any one have requests for other ingredients that they

would like information for (allergy, preference, whatever). I put flour in

the list already, because of the amount of people that use other types of

flour...there is some info on what to change in the recipe to make that work

better and what types work best when.

 

Tanaista

 

on the links did you try cut and paste?

sometimes my system doesn't do the link right, but the name " usually " works

anyway...let me know

 

 

>

> Message: 2

> Thu, 06 Apr 2000 19:45:56 +0100

> " J*K* *Campbell* " <alphabitch

> Re: Digest Number 165

>

>

> --Neither one of your vegetarian links came up although they were

> " in color " .

>

> It would be nice to have some substitutions although, frankly,

> since I use a library computer, I would prefer the subs listed

> with the recipe if possible - then I can just copy it all down if

> it sounds good. It always amazes me how good things can taste

> when the combinations are different from the " norm " !!!

>

> ~~Jenny

>

>

>

> Whaat!!! Have you tried The Doghouse??! Get your FREE WEB-BASED

> EMAIL account at:

> http://doghousemail.lycos.com

>

Like what ingredients?

Have you tried Veggie Life?

Tanaista

 

> also I have a lot of difficulties finding many of the

> > " wild, exotic " ingredients that VEG.TIMES calls for which is

> frustrating so

> >if people could also include possible substitutions with any recipes that

> >call for those kinds of things, I would appreciate it.

>

>

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  • 7 months later...
  • 3 years later...

Thanks Pat - super idea! I rarely throw anything out, and these are some

wonderful ways to add more nutrition to a few dishes, too!

Regards,

Cyndi

>^. . ^<

 

 

NOTE: I always save all that broccoli stalk for later. Peeled, it can be cut

into

strips like bamboo shoots and added to stir-fried dishes, diced to be added

to

soups, stews and bean dishes, or simply cooked and whooshed in the

blender with stock and whatever you use to season and cream a broccoli

soup. Waste not . . . .

Pat ;=)

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