Guest guest Posted May 24, 2002 Report Share Posted May 24, 2002 This is from the on-line edition of the Columbus Dispatch food section. Has anyone else noticed how little mention there is of vegetarian cuisine, not ever to speak of vegan. I haven't done the numbers, but I would bet The Food Channel, which should represent all food, cooking and tastes probably has less than 1% of their programming that is vegetarian. Are we such a minority? It certainly can't be that we rely on packaged foods so we don't cook. If it is okay with everyone, I would like to pass along these items when I come across them. If anyone knows of a "vegetarian food section", on line, I would sure like to read it. Eric Forget one-dish veggie meals; try mezeWednesday, May 22, 2002J.M. HirschAssociated Press David Roth / Chronicle Books Sweet and Sour Shallots Vegetarian alert: Alternatives exist for one-dish meals. Sure, one-dish meals are easy, but good taste often begs for something more interesting than another platter of pasta or serving of stir-fry. The good newsis that meals offering more variety needn't be burdensome. Consider a style of eating that's popular in Greece, Turkey and several Middle Eastern countries: Instead of serving a labor-intensive main dish or multiplecourses, offer a selection of appetizers and side dishes; many can be prepared ahead of time. This simple but satisfying approach to dining involves what are known as "meze'' -- loosely translated as appetizers. But meze have a variety and vitalitylacking in most stand-alone starters. Rosemary Barron has written a tempting new cookbook, Meze: Small Bites, Big Flavors From the Greek Table (Chronicle Books, $18.95), that is packed withsuggestions and recipes for turning bite- size servings into big meals. The basic concept: Diners are provided with between five and 25 small dishes from which to nibble. The selections can be chosen by theme or season, butalways complement each other, providing a variety of tastes, textures and colors. For example, a quick, no-cook meze table might be set with slices of fresh fruit, flat bread, several varieties of olives, a bowl of hummus, several typesof nuts, a selection of raw vegetables, and some cheese (dairy or soy). Although not entirely vegetarian, Barron's book provides a number of simple, meat-free meze, many of which can be prepared in advance. THYME-SCENTED MUSHROOMS Preparation: 20 minutes, marinating 1 hour Yield: 8 small servings 4 tablespoons extra-virgin ol ive oil 1/4 teaspoon coarsely ground black pepper 4 bay leaves 1 tablespoon red wine vinegar 12 ounces button mushrooms, quartered or halved if large, stems trimmed 3 sprigs fresh thyme 1 tablespoon water Coarse sea salt, to taste In a small, heavy saucepan combine 2 tablespoons of olive oil, the pepper, bay leaves and 1/2 tablespoon of vinegar. Warm over a low flame. Add the mushroomsand 2 sprigs of thyme. Cover with a tight-fitting lid and gently shake the pan to coat the mushrooms. Cook the mushrooms for 10 minutes, or until just changing color and still a little firm. During cooking, stir once or twice and add the water when the pangets too dry. Transfer everything to a bowl. Pour the remaining olive oil and vinegar over the mushrooms. Cover and set aside for at least 1 hour. Before serving, discardthe thyme sprigs and transfer mushrooms to a serving plate. Sprinkle with salt and the leaves from the remaining thyme sprig. SWEET AND SOUR SHALLOTS Preparation: 1 1/2 hours Yield: 8 small servings 24 shallots (about 14 ounces) 2 tablespoons extra-virgin ol ive oil 4 bay leaves 1/4 cup red wine vinegar 1/4 cup dried currants or small seedless dark raisins 2 tablespoons honey 1/4 Mavrodaphne, Madeira or port wine (see note) Coarse sea salt and coarsely ground black pepper, to taste Trim off the shallot root ends and remove a thin slice from each stem end. In a medium saucepan of boiling water, cook the shallots for 5 minutes, untilbarely tender. Drain and set aside to cool. Choose a heavy, shallow baking dish just large enough to hold the shallots in a single layer. Place the empty dish in the oven and preheat at 325 degrees. Meanwhile, use a paring knife to remove the shallot skins. Carefully remove the dish from the oven and pour olive oil into it. Add the shallots, turn inthe oil to coat, then tuck in the bay leaves. Bake, uncovered, for 20 minutes. Meanwhile, combine the vinegar and currants in a small bowl. Stir the honey into the currant mixture. Add this sauce and the wine to the shallots. Bake for another 40 minutes to 1 hour, or until the sauce is syrupy. Stir the shallots periodically to baste. If the dish appears dry, add a few tablespoonsof water and cover with foil. Transfer the shallots to a serving platter or shallow bowl and pour any remaining sauce in the dish over them. Sprinkle with salt and pepper, and serveat room temperature. Note: Mavrodaphne is a sweet red "dessert'' wine produced in Greece. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2002 Report Share Posted May 24, 2002 SOAR has a pretty good selection of vegetarian and vegan recipes. http://www.recipesource.com/ Sally --- Eric <sseric57 wrote: > This is from the on-line edition of the Columbus > Dispatch food section. > > Has anyone else noticed how little mention there is > of vegetarian cuisine, not ever to speak of vegan. > I haven't done the numbers, but I would bet The Food > Channel, which should represent all food, cooking > and tastes probably has less than 1% of their > programming that is vegetarian. Are we such a > minority? It certainly can't be that we rely on > packaged foods so we don't cook. > > If it is okay with everyone, I would like to pass > along these items when I come across them. If > anyone knows of a " vegetarian food section " , on > line, I would sure like to read it. > > Eric > > > Forget one-dish veggie meals; try meze > Wednesday, May 22, 2002 > J.M. Hirsch > Associated Press > > David Roth / Chronicle Books > > Sweet and Sour Shallots > > Vegetarian alert: Alternatives exist for one-dish > meals. > > Sure, one-dish meals are easy, but good taste often > begs for something more interesting than another > platter of pasta or serving of stir-fry. The good > news > is that meals offering more variety needn't be > burdensome. > > Consider a style of eating that's popular in Greece, > Turkey and several Middle Eastern countries: Instead > of serving a labor-intensive main dish or multiple > courses, offer a selection of appetizers and side > dishes; many can be prepared ahead of time. > > This simple but satisfying approach to dining > involves what are known as " meze'' -- loosely > translated as appetizers. But meze have a variety > and vitality > lacking in most stand-alone starters. > > Rosemary Barron has written a tempting new cookbook, > Meze: Small Bites, Big Flavors From the Greek Table > (Chronicle Books, $18.95), that is packed with > suggestions and recipes for turning bite- size > servings into big meals. > > The basic concept: Diners are provided with between > five and 25 small dishes from which to nibble. The > selections can be chosen by theme or season, but > always complement each other, providing a variety of > tastes, textures and colors. > > For example, a quick, no-cook meze table might be > set with slices of fresh fruit, flat bread, several > varieties of olives, a bowl of hummus, several types > of nuts, a selection of raw vegetables, and some > cheese (dairy or soy). > > Although not entirely vegetarian, Barron's book > provides a number of simple, meat-free meze, many of > which can be prepared in advance. > > THYME-SCENTED MUSHROOMS > > Preparation: 20 minutes, marinating 1 hour > > Yield: 8 small servings > > 4 tablespoons extra-virgin ol ive oil > > 1/4 teaspoon coarsely ground black pepper > > 4 bay leaves > > 1 tablespoon red wine vinegar > > 12 ounces button mushrooms, quartered or halved if > large, stems trimmed > > 3 sprigs fresh thyme > > 1 tablespoon water > > Coarse sea salt, to taste > > In a small, heavy saucepan combine 2 tablespoons of > olive oil, the pepper, bay leaves and 1/2 tablespoon > of vinegar. Warm over a low flame. Add the mushrooms > and 2 sprigs of thyme. Cover with a tight-fitting > lid and gently shake the pan to coat the mushrooms. > > Cook the mushrooms for 10 minutes, or until just > changing color and still a little firm. During > cooking, stir once or twice and add the water when > the pan > gets too dry. > > Transfer everything to a bowl. Pour the remaining > olive oil and vinegar over the mushrooms. Cover and > set aside for at least 1 hour. Before serving, > discard > the thyme sprigs and transfer mushrooms to a serving > plate. Sprinkle with salt and the leaves from the > remaining thyme sprig. > > SWEET AND SOUR SHALLOTS > > Preparation: 1 1/2 hours > > Yield: 8 small servings > > 24 shallots (about 14 ounces) > > 2 tablespoons extra-virgin ol ive oil > > 4 bay leaves > > 1/4 cup red wine vinegar > > 1/4 cup dried currants or small seedless dark > raisins > > 2 tablespoons honey > > 1/4 Mavrodaphne, Madeira or port wine (see note) > > Coarse sea salt and coarsely ground black pepper, to > taste > > Trim off the shallot root ends and remove a thin > slice from each stem end. In a medium saucepan of > boiling water, cook the shallots for 5 minutes, > until > barely tender. Drain and set aside to cool. > > Choose a heavy, shallow baking dish just large > enough to hold the shallots in a single layer. Place > the empty dish in the oven and preheat at 325 > degrees. > > Meanwhile, use a paring knife to remove the shallot > skins. Carefully remove the dish from the oven and > pour olive oil into it. Add the shallots, turn in > the oil to coat, then tuck in the bay leaves. Bake, > uncovered, for 20 minutes. > > Meanwhile, combine the vinegar and currants in a > small bowl. Stir the honey into the currant mixture. > Add this sauce and the wine to the shallots. > > Bake for another 40 minutes to 1 hour, or until the > sauce is syrupy. Stir the shallots periodically to > baste. If the dish appears dry, add a few > tablespoons > of water and cover with foil. > > Transfer the shallots to a serving platter or > shallow bowl and pour any remaining sauce in the > dish over them. Sprinkle with salt and pepper, and > serve > at room temperature. > > Note: Mavrodaphne is a sweet red " dessert'' wine > produced in Greece. > > ===== When you find yourself the victim of other people's bitterness, ignorance, smallness, or insecurities, remember, things could be worse - you could be them. Unknown LAUNCH - Your Music Experience http://launch. 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Guest guest Posted May 29, 2002 Report Share Posted May 29, 2002 > Has anyone else noticed how little mention there is of vegetarian cuisine, > not ever to speak of vegan. I haven't done the numbers, but I would bet > The Food Channel, which should represent all food, cooking and tastes > probably has less than 1% of their programming that is vegetarian. Are we > such a minority? It certainly can't be that we rely on packaged foods so > we don't cook. According to CBC online, vegetarians only represent around 2% of North Americans. http://cbc.ca/news/indepth/background/meat.html And the Food Channel is supposed to make money for it's owners, not be represented of all food cultures. Count the number of meat/dairy/egg ads, and product placements - those are worth more to them than the viewership of 2% of the population. -Suzi suzi_v Peanut Punch (makes 2 BIG glasses, or 4 medium glasses) 1 bag frozen mixed berries 2 heaping tbsps. low fat peanut butter 1 banana 8 tbsps. Chocolate drink mix or plain coco powder with enough vegan sweetner Soy Milk or other veggie milk Throw ingredents into blender. Add Soy Milk until blender is full to the 4 cup line. Whirl. Serve. Alternate: Use Toffuti cream cheese substitute instead of peanut butter for Cheese Cake punch. Quote Link to comment Share on other sites More sharing options...
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