one more thing

[Guest guest]

I became a vegetarian for health reasons but I will not purchase any products that have been tested on animals.

 

We are ovo,lacto, but leaning more to vegan these days. I have a nightshade allergy, potatoes, tomatoes, eggplant, tobacco and that is limiting sometimes.

 

Anyone got any good recipes without any nightshades in 'em.

 

Heather

 

 

 

-

Tara Rivera

Thursday, April 19, 2001 5:14 PM

one more thing

The last thing I would mention in response to Chris' post is that becoming vegetarian or vegan is also based on one's beliefs. Some people become vegetarian or vegan because of their strong feelings towards animal preservation. Besides eating vegetarian or vegan meals, many will not purchase or use items that has come from an animal or have been tested on animals(eg. certain shampoos, make-up, the wearing of leather belts and furs, etc.). Others become vegetarian for either similar reasons, but perhaps not to that extent. Others for completely different reasons such as health or religion.taracontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list

[Guest guest]

At 05:41 PM 4/19/01 -0400, you wrote:

>We are ovo,lacto, but leaning more to vegan these days. I have a

>nightshade allergy, potatoes, tomatoes, eggplant, tobacco and that is

>limiting sometimes.

>

>Anyone got any good recipes without any nightshades in 'em.

>

 

Sorry to hear about your allergies-it must be difficult to stay away from

these items. I'll try to find some more recipes, but for now here is one.

Crystal

 

STUFFED CHINESE DRIED BLACK MUSHROOMS

(Serves 10)

 

These make great hot appetizers.

 

1/4 pound fresh tofu

1 medium chopped scallion

2 garlic cloves, finely chopped

1/2 teaspoon toasted sesame seeds

1 teaspoon Oriental sesame oil

2 teaspoons fresh ground ginger

1 teaspoon soy sauce

1 teaspoon liquid sweetener

Pinch of salt

Pinch of black pepper

1/4 cup wheat germ or bread crumbs

20 large cap Chinese dried black mushrooms, soaked (for at least 20

minutes), cleaned and stemmed.

 

Crush the tofu in a bowl. Mix in all the ingredients except the mushrooms.

When the mixture is thoroughly blended, stuff and top

the mushrooms with it.

Either grill the stuffed mushrooms for 3-5 minutes on a lightly oiled

stovetop grill, or an oiled, very hot, thick- bottomed frying

pan, or broil them for 7-9 minutes in the oven.

 

Total Calories Per Serving: 58

Fat: 2 grams

[Guest guest]

LEMON RICE

(4 servings)

 

Here's a unique rice dish.

 

1 cup long grain white rice

1 teaspoon mustard seeds

1 teaspoon blackgram dal

1 teaspoon split yellow peas

1 green chile

1/8 teaspoon oil

1/4 teaspoon fenugreek

1 teaspoon turmeric

1/4 teaspoon ginger

1/4 teaspoon cumin

6 Tablespoons lemon juice

Fresh cilantro to taste

Fresh curry leaves to taste

 

Cook rice in water until done. Fry mustard seeds, blackgram dal, and yellow

split peas in oil. Set them aside. Fry chile,

fenugreek, turmeric, ginger, and cumin in oil. Add all of them to the

cooked rice. Mix thoroughly. Add lemon juice, fresh

cilantro, and curry leaves.

 

Total calories per serving: 177

Fat: 2 grams

[Guest guest]

EMPANADAS DE TOFU Y ARROZ (TOFU AND RICE CAKES)

(Makes 12 empanadas)

 

Serve this dish as an appetizer.

 

1 cup cooked rice

2 cloves garlic

1 large red pepper, diced

1 Tablespoon ground cumin

1 Tablespoon chopped parsley

1 pound tofu - crumbled

2 Tablespoons tamari

12 empanada rounds (found ready to use in the frozen section of your local

ethnic market or you can also use small flour tortilla

rounds which can be found in most large supermarkets in the refrigerated

section)

 

Preheat oven to 350 degrees. While the rice is cooking, sauté the garlic

for 3 minutes, add the pepper, cumin, parsley, tofu, and

tamari and cook for 5 more minutes. Add the cooked rice and mix well.

 

With a spoon, scoop some of the filling in the upper half of the empanada

round, making sure to leave a large enough border.

Fold the lower half over the top part to form a semi-circle. Press the

edges together and go around the edge with the teeth of a

fork to seal it. Place on a non-stick cookie sheet and bake at 350 degrees

for 20 minutes or until golden.

 

Total calories per empanada: 171

Fat: 5 grams

[Guest guest]

SPINACH/RICE SOUP

(Serves 8)

 

This soup is excellent with a thick slice of bread.

 

One 10-ounce box frozen chopped spinach

1 cup basmati rice

1 small onion, finely chopped

1 cup vegetable broth

8 cups water

1/2 teaspoon garlic powder

Pepper to taste

6 ounces plain or lemon soy yogurt (about 3/4 cup)

 

Place all the ingredients, except the soy yogurt, in a large pot and cook

over medium heat for 30 minutes. Add yogurt and cook

another 5 minutes. Serve warm.

 

Total calories per serving: 118

Fat: 1 gram

[Guest guest]

BULGUR, CORN, AND GREENS

(Serves 4)

 

A colorful blend of ingredients, ready in under 25 minutes!

 

1 cup bulgur

2 cups water

One 10-ounce box frozen corn kernels

1/2 pound greens (kale or collards), rinsed and torn into bite-size pieces

1/2 teaspoon cumin

2 Tablespoons lemon juice

 

Cook bulgur in water in a large covered pot for 10 minutes over medium

heat. Add remaining ingredients. Heat 10 minutes

longer, stirring occasionally. Serve warm.

 

Total calories per serving: 193

Fat: 1 gram

[Guest guest]

Hot and Spicy Noodles with Vegetables

 

Ingredients:

 

1/4 c Rice wine

2 tb ginger root, grated fresh

2 Garlic cloves, minced

1 c Carrots, thinly sliced

1 c Broccoli stems, sliced thin

1 c Cabbage, sliced thin

2 Green onions

1/4 c Water

1/2 ts Sesame oil, dark

1/2 ts Cayenne pepper

1 ts Hoisin sauce (optional)

4 c Rice noodles, cooked

Soy sauce to taste

 

Directions:

 

In a wok over medium-high heat, heat rice wine or mirin until bubbling. Add

ginger, garlic, carrots and broccoli. Stir-fry until carrots soften

slightly, about five minutes. Add cabbage and green onions; cover and cook

three minutes. With a slotted spoon, remove vegetables to a platter and set

aside.

 

Add water, sesame oil, up to 1 tsp. cayenne and hoisin sauce, if desired,

to wok and heat until bubbling. Add noodles and stir-fry until heated

through. Add vegetables and heat through. Add soy sauce to taste.

 

Note: The sesame oil gives this dish a great flavor, but leave it out if

you can't afford the few grams of fat it contributes.

[Guest guest]

Easy Stroganoff

 

Ingredients:

 

1 T. vegetable oil or margarine

1 medium sweet onion

1/2 cup vegetable broth or 1/2 cup water and 2 vegetable bouillon cubes

6 ounces TVP crumbles (I used burger-style frozen crumbles)

1 4-oz. can of sliced mushrooms, drained

onion and/or garlic salt to taste

pepper to taste

1/2 - 1 cup tofu sour cream

2 cups cooked rice or pasta

 

Directions:

 

Heat oil or margarine in a large skillet over medium heat. Slice onion into

small, thin slices and saute in oil or margarine until soft. Add broth, TVP

crumbles, and mushrooms, and sprinkle with onion and/or garlic salt and

pepper to taste. Add tofu sour cream and stir until heated through. Serve

hot over cooked rice or pasta.

 

Serves: 4-6

 

Preparation time: 20-25 min.

[Guest guest]

Thanks, this sounds good.

 

Heather

 

 

 

-

cdipietro

Friday, April 20, 2001 11:27 AM

Re: one more thing

At 05:41 PM 4/19/01 -0400, you wrote:>We are ovo,lacto, but leaning more to vegan these days. I have a >nightshade allergy, potatoes, tomatoes, eggplant, tobacco and that is >limiting sometimes.>>Anyone got any good recipes without any nightshades in 'em.>Sorry to hear about your allergies-it must be difficult to stay away from these items. I'll try to find some more recipes, but for now here is one. CrystalSTUFFED CHINESE DRIED BLACK MUSHROOMS(Serves 10)These make great hot appetizers.1/4 pound fresh tofu1 medium chopped scallion2 garlic cloves, finely chopped1/2 teaspoon toasted sesame seeds1 teaspoon Oriental sesame oil2 teaspoons fresh ground ginger1 teaspoon soy sauce1 teaspoon liquid sweetenerPinch of saltPinch of black pepper1/4 cup wheat germ or bread crumbs20 large cap Chinese dried black mushrooms, soaked (for at least 20 minutes), cleaned and stemmed.Crush the tofu in a bowl. Mix in all the ingredients except the mushrooms. When the mixture is thoroughly blended, stuff and topthe mushrooms with it.Either grill the stuffed mushrooms for 3-5 minutes on a lightly oiled stovetop grill, or an oiled, very hot, thick- bottomed fryingpan, or broil them for 7-9 minutes in the oven.Total Calories Per Serving: 58Fat: 2 gramscontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list

[Guest guest]

Hi again,

I just want to ad a note...

I think we all need to give ourselves a hug and pat on the back.

We've all gotten this far, and we all do our bit as big or small as

it may be for each individual. Reusing paper bags, eating roadkill,

riding trains, drinking organic milk, riding bikes... Knowing that,

we know that we all have in common the fact that we all share that

same sacred spot in our hearts that connects each and every one of

us! We all share a love and respect for our mother earth and I think

that's wonderful, don't you? If we don't have love to share with one

another, what is there?

mickey