Guest guest Posted December 26, 2003 Report Share Posted December 26, 2003 Hello everyone! I'm Viviane, 20 y.o. from Brazil! Currently I'm still a vegetarian (I still consume eggs and milk) but I'm stopping little by little and making my way to become fully vegan! I would be help to hear from you all about your experiences, recipes, tips, animal rights... everything's welcome If you also want a new friend, here I am! Cheers, Vivi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2003 Report Share Posted December 27, 2003 Hi Viviane, Welcome to the group. I think you can find a lot of help in this group. The people are very informative.By the way, I live on the east coast of the U.S. ( Philadelphia, PA) and im jealous of your weather. I WANT SPRING! Take Care, Jay --- Viviane Ee <eeviviane wrote: > Hello everyone! > > I'm Viviane, 20 y.o. from Brazil! Currently I'm > still a vegetarian (I still > consume eggs and milk) but I'm stopping little by > little and making my way > to become fully vegan! I would be help to hear > from you all about your > experiences, recipes, tips, animal rights... > everything's welcome If you > also want a new friend, here I am! > > Cheers, > Vivi > > > New Photos - easier uploading and sharing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2004 Report Share Posted January 7, 2004 Hi Viviane and everyone else! I'm Inger and i'm 24 and i live in Long Beach. I'm a vegaholic. I just went back to being vegas a s a christmas gift to myself and ugh... i forgot about the detoxing.... Good luck to Viviane on the becoming fully vegan. Iguess this is the part were i insert recipes so this emails interesting and you guys like me... here goes. these aren't you traditional cookies, so if you'lre looking for something super sweet, well... go get some newman's oreos. The Ginger rounds are good for after a big meal cuz the ginger help you digest, and the sweet potato cookies always end up being breakfast (they're a bit biscit/scone like). SWEET POTATO COOKIES FROM ZIMBABWE In the cuisine of the United States, the sweet potato rarely makes an appearance--sweet potato pie, baked sweet potatoes, and that's about it. African cuisine is much more likely to feature the sweet potato, prized for its flavor and rich color. This delicious cookie recipe may cause you to rethink the sweet potato. It's tangy and spicy and fun to cook with your kids. 10 tablespoons margarine 1/4 cup sugar 1 tablespoon lemon zest 1 teaspoon freshly ground nutmeg 1/4 cup honey (i used turbinado sugar and the extra moisture from the oil in place of margerine made up for it) 1 " egg " 1 cup finely grated raw sweet potato 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Lemon Glaze 1 teaspoon vegan margerine 1-2 tablespoons lemon juice 1 1/2 cups powdered sugar 1 tablespoon water Directions Cream together the margarine and sugar in a large bowl. Blend in the lemon zest, nutmeg, honey, and " egg " . Fold in the sweet potato. In a separate bowl, sift the flour, baking powder, baking soda, and salt. Add it to the first mixture and stir until well blended. Arrange the cookie dough by rounded teaspoonfuls on ungreased cookie sheets. Bake at 350 degrees for 7 minutes. Makes 60. To make the lemon glaze, use a wooden spoon to combine all ingredients in a glass or ceramic bowl until smooth. Add more water by the drop until glaze is easy to spread on the cooled cookies. ORANGE GINGER ROUNDS Orange sable dough 1 1/4 cups whole blanched almonds 1 cup confectioners' sugar 3/4 cup oil 3 tablespoons finely grated orange zest (2 to 3 oranges) 1 large " egg " 1 tablespoon freshly squeezed lemon juice 1 1/2 cups all-purpose flour 1. Place almonds and sugar in the bowl of a food processor. Process until the mixture resembles coarse cornmeal, and set aside. 2. Place oil and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes (it won't get light and fluffy... you're not using butter... just pretend). On low speed, add the almond mixture, and beat until combined, 10 to 15 seconds. Add " egg " and lemon juice, and combine. Add flour, and beat until combined. Wrap in plastic; store, refrigerated, up to 1 week, or freeze up to 3 months. 6 ounces crystallized ginger, finely chopped (about 1 cup) 1. Place two 12-by-16-inch pieces of parchment on a work surface. Divide dough in half; form each half into a rough log on parchment. Fold parchment over dough; using a ruler, roll and press dough into a 1 1/2-inch cylinder. Wrap. Chill at least 3 hours. 2. Heat oven to 350?. Line two baking sheets with parchment. Spread crystallized ginger on a work surface. Unwrap logs; roll in ginger to coat. Cut logs into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart. Bake until edges turn slightly golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks. Soooo..... what do you guys got? --- Viviane Ee <eeviviane wrote: > Hello everyone! > > I'm Viviane, 20 y.o. from Brazil! Currently I'm > still a vegetarian (I still > consume eggs and milk) but I'm stopping little by > little and making my way > to become fully vegan! I would be help to hear > from you all about your > experiences, recipes, tips, animal rights... > everything's welcome If you > also want a new friend, here I am! > > Cheers, > Vivi > > > Hotjobs: Enter the " Signing Bonus " Sweepstakes http://hotjobs.sweepstakes./signingbonus Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2004 Report Share Posted January 20, 2004 Hi Viviane, I've been vegan here in Australia since 1983. You can go to my website www.vegecentric.com.au to view articles, recipes, cartoons etc. from my newsletter, Club Veg, plus see all my other pro-veg products. Regards, Tom - " Viviane Ee " <eeviviane " ' Moderator' " Thursday, December 25, 2003 6:03 PM RES: Welcome to > Hello everyone! > > I'm Viviane, 20 y.o. from Brazil! Currently I'm still a vegetarian (I still > consume eggs and milk) but I'm stopping little by little and making my way > to become fully vegan! I would be help to hear from you all about your > experiences, recipes, tips, animal rights... everything's welcome If you > also want a new friend, here I am! > > Cheers, > Vivi > > > > > Post message: > Subscribe: - > Un: - > List owner: -owner > > Shortcut URL to this page: > /community/ > > Quote Link to comment Share on other sites More sharing options...
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