Newspaper Article

[Guest guest]

Okay -- here it is -- this is a copy of the article that ran in

today's Atlanta Journal Constitution newspaper, Food Section, Versatile

Vegetarian column:

 

********************************************************************************\

*********

 

A COOK WHO UNDERSTANDS WEB OF LIFE

 

VERSATILE VEGETARIAN

Cynthia Hizer

 

Just who is Karen C. Greenlee? And what is MasterCook?

For some months now I have d to the veg-ga e-mail mailing list

(contact owner-veg-ga). It is a friendly and informative gang

of local vegetarians. But through all the online conversations about

finding soy cheese, pet adoptions and restaurant recommendations, Karen

Greenlee’s name showed up as she faithfully submitted great recipes

headed by “imported from MasterCook?’

I tried several of the recipes, wondering how Karen Greenlee and this

MasterCook were related. Curiosity won and I contacted Greenlee.

She’s just a normal person, she says, who really likes recipes. A

paralegal by day, she reads cook-books like novels. “Recipes are like an

obsession,” the Lawrenceville resident said.

She also demystified the MasterCook connection —it’s a recipe management

software program by Sierra that produces shopping lists, menu plans and

nutritional analysis. She enters her recipes using the software, and

it’s labeled that way when she sends them along to e-mail addresses.

Although she’s been a vegetarian since childhood, the search for great

vegetarian recipes kicked into high gear when, a couple of years ago,

she remar-ried and started cooking for some picky stepsons. Her own

15-year-old son, Brandon, has never knowingly eaten meat, she says.

Better yet, he doesn’t try to sneak off to McDonald’s.

Greenlee grew up eating the Standard American Diet. She spent much of

her childhood in Germany, where her father was stationed in the Air

Force- She remembers getting sick eating bratwurst.

“As long as I can remember, I always knew where meat came from. I would

cry at the table, hide the meat in my shoes and pocket to get out of

eating it. I would sit at the table all night long when I refused to

eat,” she said.

“Finally, out of frustration, my dad said, ‘Why don’t you just become a

vegetarian?’ I said, ‘What? You mean you’ve been making me eat this my

whole life when I didn’t have to?’”

Her mother bought some vegetarian cookbooks to help her learn how to

become a vegetarian, and before long her parents were bragging about her

new food choices. “Now, being a vegetarian is almost the essence of me,”

Greenlee said.

She makes up her own recipes but is inspired by others. Her favorite

cookbooks are those “little cookbooklets” sold at grocery stores. Other

favorites are Deborah Madison’s “Vegetarian Cooking for Everyone”

(Broadway Books, $35); Vegetarian Times’ “Low Fat & Fast” series (there

are several); and the Moosewood cookbooks.

In addition to the veg-ga list, Greenlee has started her own e-mail

list, highlighting her vege-tarian recipes. To , go to

www.//veg-recipes.

“What I like best about all this recipe/cookbook collecting is that a

big part of it is sharing with oth-ers. I have really enjoyed sharing

all the recipes on the lists which have ended up on some Web sites.

People e-mail me to thank me. Lots of people on my new list

(Veg-Recipes) are telling me that I am helping them become or stay

vegetarian or to at least eat more meatless meals, Many of them just

didn’t know where to start.”

Here are a couple of her recent recipe tests.

 

* Exported from MasterCook *

 

Cincinnati-Style Chili

 

Recipe By : Karen C. Greenlee

Serving Size : 4 Preparation Time :0:00

Categories : Beans Soups & Stews

" Post " Mexican/Southwestern

Tofu/Tvp/Soy/Seitan Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil spray -- (to 2 tbsp)

1 12 oz pkg Morningstar Farms Burger-Style

1 Recipe Crumbles

1 medium onion -- chopped

1 tablespoon minced garlic

1 cup tomato sauce

1 cup water

1 14.5 oz can chopped tomatoes

2 tablespoons red wine vinegar

2 tablespoons chili powder -- (to 3 tbsp)

1/2 teaspoon cinnamon

1/2 teaspoon paprika

1/2 teaspoon allspice

1 tablespoon light brown sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon Tabasco sauce

1 cup kidney beans -- rinsed & drained

8 ounces spaghetti -- cooked

shredded Cheddar cheese -- (optional)

 

Heat olive oil in a large skillet. Add onion and cook until

tender. Add " Recipe

Crumbles " and garlic and cook until Crumbles are browned.

Add tomato sauce, water, chopped tomatoes, vinegar, chili powder,

cinnamon, paprika,

allspice, light brown sugar, cocoa, and Tabasco sauce. Heat over

medium-high heat until

beginning to boil. Reduce heat to low, cover, and simmer 15 to 20

minutes until sauce

thickens. Stir in beans and mix lightly.

Spoon cooked spaghetti into bowls and top with chili. Sprinkle

with cheese if desired.

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Feta Stuffed Tomatoes

 

Recipe By : Karen C. Greenlee

Serving Size : 4 Preparation Time :0:00

Categories : Veggies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large tomatoes

2 tablespoons scallions -- finely chopped

2 tablespoons fresh parsley -- finely chopped

4 oz feta cheese -- crumbled

1/4 cup bread crumbs

2 tablespoons olive oil

 

Cut tops off tomatoes. Using a spoon, carefully scoop out pulp and

seeds. Save pulp and

discard seeds. Coarsely chop pulp. preheat oven to 350.

In a small bowl, combine tomato pulp with scallions, parsley, feta,

bread crumbs, and

olive oil. Spoon mixture into the hollowed out tomatoes. Place

tomatoes right side up in a

8x8 " baking dish and bake 15 minutes.

Serve steaming hot.

 

- - - - - - - - - - - - - - - - - -

[Guest guest]

 

-

simonpjones

Thursday, May 22, 2003 12:56 PM

Re: religion

 

 

 

I think this is worth typing out.

 

Article in the Dailymail.. Mon: 19th.....

 

by Sean poulter.

 

The thin end of the veg

 

Quote:- The traditional roast and the full English breakfast will be consighed to history in less than 50 years if Britons continue to turn vegetarian at the current rate.

Dining tables will be dominated by pasta, vegetables and meat-free proteins by 2047, statistical analysis suggests.

Just 6 per cent of the population is vegeterian now. But researchers at the Consumers Analysis Group say 2000 people are converting every week.

It claims that maths points to the population being prodominantly vegetarian by 2047,which it believes is good news for the nation's health.

It is suggested that the average vegetarian visits the hospital 22% less often the a meat-eater, saving the NHS 220 pounds ( sterling ) per person per year.

However, the notion that vegetarians are healthier is highly contentious.

While red meat is associated with heart disease and other conditions, some dietary experts suggest that a vegetarian can often be short of key nutrients, such as iron, which has it's own consequences for health.

Jan Walsh, of CAG ( Consumer Analysis Group ),said:'It seems like we will be entering an age where the nation as a whole has finally begun to understand and respect the environment. If we look back over the years, people have taken up the meat-free life as a result of many different principles -- from morality and ethnics, culture, taste and health, through to dieting,cost, peer pressure, celebrity and concern for the environment.

'You can almost imagine that in the future it will be the norm to be vegetarian and people will have to consciously opt to eat meat,rather than the other way around.'

The study, which was supported by Safeway, was released yesterday to coincide with National Vegetarian Week.

A spokesman for the store said:' Supermarkets have had a positive impact on the number of peple becoming vegetarian in the last 50 years -- especially by increasing the number of products available.

'Our task for the future is to provide a total vegetarian solution: not just more fresh fruit and vegetables, but more innovative meal ingredients that offer customers choice and a sound nutritional balance.

' We predict that supermarkets will become more like hubs of the world foods, with flavours, smells and textures to tempt every taste bud.'

CAG and safeway suggest a normal meat-eater will consume the equivalent of 760 chickhens, five cows,20 pigs,29 sheep and half a ton of fish in a life time.

 

To send an email to -