Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 Hello, I was trying to access the file vegetarian restaurants. The one file would not open for me it was from pam from baltimore maryland. Is there a file there or is it empty. Thanks for your help --- On Mon, 12/29/08, DonnaLilacFlower <thelilacflower wrote: DonnaLilacFlower <thelilacflower for new vegetarians Monday, December 29, 2008, 12:58 PM Here's a link to our file area. There is a folder set up for new vegetarians. Lots of good info in there for all of you. http://groups. / group/vegetarian _group Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2009 Report Share Posted January 24, 2009 As we have some relatively new vegetarians here on these lists, I thought I'd share a few things I've learned over the decades of eating as a vegetarian. Some folk can end up spending a lot more on groceries since going vegetarian because they end up buying the fake meat things from the freezer section at the grocery store. Carl and I had lived over 20 years before even trying one of those fake meats. I keep a package of veggie burgers in the freezer, but it is for emergencies, not for nightly consumption. I suggest strongly that unless you have the funds to just eat the frozen meatless meals, you might want to put the money into buying foods you can make (and taste better). Things which have been processed more seem to cost a lot more. Look at the cost of a box of oatmeal (even the more expensive steel cut oats) with your own spices and fruit added compared to the individual packages of instant oatmeal. (Hint: If you have a large family, put your oatmeal and water on to cook in the crock pot on low before going to bed.) There are thousands of vegetarian recipes online and these groups are the best source of help online. Of course that is just my opinion. (But I'm right.) My starting off place for living as a vegetarian was Francis Moore Lappe's Diet For A Small Planet. I have the bad habit of giving my copy of this book to new vegetarians. The Moosewood cookbooks are also incredible. Dry beans, peas and lentils are an awesome source of protein and fiber. Dry is cheaper than canned, but I keep both on hand. The canned beans are great for nights I really don't feel like cooking. Plan leftovers. Our pot of chili is served as chili, then taco salad, then either as soft tacos or mashed up and served with corn chips. Marinara sauce is another which can have several reincarnations - spaghetti, eggplant Parmesan, baked ziti, things like that. Periodically I will make things for the freezer, like a veggie pot pie. I cook with TVP a lot, but not daily. The most useful piece of advice I can give about using TVP is to get used to it in highly flavored foods like chilies and curries. Read the labels on foods. That old standby, the cheap box of Jiffy cornbread mix has LARD in it. A yellow rice which we've been using for many years has chicken stock in it, which shocked me. Get to know yous spices and keep herbs, spices, peppers, onions and garlic on hand. Plain pinto beans cooked with no seasoning isn't as good as a pot of pinto beans cooked with peppers, onions, garlic and other seasonings. Plain lentils are blah. Lentils in a curry sauce and served over jasmine rice is lovely. About the taco seasoning - those little packages cost a LOT more than a large jar of the Tone's Taco Seasoning you can buy either online or at Sam's Club for $4.00. We buy the large containers of spices and split them up into smaller jars and use one jar, storing the rest in the freezer. The five things I use the most in the kitchen are my chef's knife, paring knife, cutting board, crock pot and rice cooker. I used to have the opinion that a rice cooker was a luxury item until getting a Zojirushi rice cooker. When it died on me, I was totally bereft until a dear person on both these lists sent me a Black and Decker rice cooker. Happy eating. Jeanne in GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 Thank you Jeanne. I enjoy learning more about the lifestyle, not just the recipes. This helps me a lot. Cathy , Jeanne B <treazured wrote: > > As we have some relatively new vegetarians here on these lists, I thought I'd share a few things I've learned over the decades of eating as a vegetarian. Some folk can end up spending a lot more on groceries since going vegetarian because they end up buying the fake meat things from the freezer section at the grocery store. > > Carl and I had lived over 20 years before even trying one of those fake meats. I keep a package of veggie burgers in the freezer, but it is for emergencies, not for nightly consumption. I suggest strongly that unless you have the funds to just eat the frozen meatless meals, you might want to put the money into buying foods you can make (and taste better). Things which have been processed more seem to cost a lot more. Look at the cost of a box of oatmeal (even the more expensive steel cut oats) with your own spices and fruit added compared to the individual packages of instant oatmeal. (Hint: If you have a large family, put your oatmeal and water on to cook in the crock pot on low before going to bed.) > > There are thousands of vegetarian recipes online and these groups are the best source of help online. Of course that is just my opinion. (But I'm right.) My starting off place for living as a vegetarian was Francis Moore Lappe's Diet For A Small Planet. I have the bad habit of giving my copy of this book to new vegetarians. The Moosewood cookbooks are also incredible. > > Dry beans, peas and lentils are an awesome source of protein and fiber. Dry is cheaper than canned, but I keep both on hand. The canned beans are great for nights I really don't feel like cooking. > > Plan leftovers. Our pot of chili is served as chili, then taco salad, then either as soft tacos or mashed up and served with corn chips. Marinara sauce is another which can have several reincarnations - spaghetti, eggplant Parmesan, baked ziti, things like that. Periodically I will make things for the freezer, like a veggie pot pie. > > I cook with TVP a lot, but not daily. The most useful piece of advice I can give about using TVP is to get used to it in highly flavored foods like chilies and curries. > > Read the labels on foods. That old standby, the cheap box of Jiffy cornbread mix has LARD in it. A yellow rice which we've been using for many years has chicken stock in it, which shocked me. > > Get to know yous spices and keep herbs, spices, peppers, onions and garlic on hand. Plain pinto beans cooked with no seasoning isn't as good as a pot of pinto beans cooked with peppers, onions, garlic and other seasonings. Plain lentils are blah. Lentils in a curry sauce and served over jasmine rice is lovely. > > About the taco seasoning - those little packages cost a LOT more than a large jar of the Tone's Taco Seasoning you can buy either online or at Sam's Club for $4.00. We buy the large containers of spices and split them up into smaller jars and use one jar, storing the rest in the freezer. > > The five things I use the most in the kitchen are my chef's knife, paring knife, cutting board, crock pot and rice cooker. I used to have the opinion that a rice cooker was a luxury item until getting a Zojirushi rice cooker. When it died on me, I was totally bereft until a dear person on both these lists sent me a Black and Decker rice cooker. > > Happy eating. Jeanne in GA > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 Well said by all! Thank you all for your beautiful insightful input into your lifestyle and creativity. Lisa Sent from my Verizon Wireless BlackBerry " Cathy DuPont " <cathydupont Sun, 25 Jan 2009 19:07:12 Re: For new vegetarians Thank you Jeanne. I enjoy learning more about the lifestyle, not just the recipes. This helps me a lot. Cathy , Jeanne B <treazured wrote: > > As we have some relatively new vegetarians here on these lists, I thought I'd share a few things I've learned over the decades of eating as a vegetarian. Some folk can end up spending a lot more on groceries since going vegetarian because they end up buying the fake meat things from the freezer section at the grocery store. > > Carl and I had lived over 20 years before even trying one of those fake meats. I keep a package of veggie burgers in the freezer, but it is for emergencies, not for nightly consumption. I suggest strongly that unless you have the funds to just eat the frozen meatless meals, you might want to put the money into buying foods you can make (and taste better). Things which have been processed more seem to cost a lot more. Look at the cost of a box of oatmeal (even the more expensive steel cut oats) with your own spices and fruit added compared to the individual packages of instant oatmeal. (Hint: If you have a large family, put your oatmeal and water on to cook in the crock pot on low before going to bed.) > > There are thousands of vegetarian recipes online and these groups are the best source of help online. Of course that is just my opinion. (But I'm right.) My starting off place for living as a vegetarian was Francis Moore Lappe's Diet For A Small Planet. I have the bad habit of giving my copy of this book to new vegetarians. The Moosewood cookbooks are also incredible. > > Dry beans, peas and lentils are an awesome source of protein and fiber. Dry is cheaper than canned, but I keep both on hand. The canned beans are great for nights I really don't feel like cooking. > > Plan leftovers. Our pot of chili is served as chili, then taco salad, then either as soft tacos or mashed up and served with corn chips. Marinara sauce is another which can have several reincarnations - spaghetti, eggplant Parmesan, baked ziti, things like that. Periodically I will make things for the freezer, like a veggie pot pie. > > I cook with TVP a lot, but not daily. The most useful piece of advice I can give about using TVP is to get used to it in highly flavored foods like chilies and curries. > > Read the labels on foods. That old standby, the cheap box of Jiffy cornbread mix has LARD in it. A yellow rice which we've been using for many years has chicken stock in it, which shocked me. > > Get to know yous spices and keep herbs, spices, peppers, onions and garlic on hand. Plain pinto beans cooked with no seasoning isn't as good as a pot of pinto beans cooked with peppers, onions, garlic and other seasonings. Plain lentils are blah. Lentils in a curry sauce and served over jasmine rice is lovely. > > About the taco seasoning - those little packages cost a LOT more than a large jar of the Tone's Taco Seasoning you can buy either online or at Sam's Club for $4.00. We buy the large containers of spices and split them up into smaller jars and use one jar, storing the rest in the freezer. > > The five things I use the most in the kitchen are my chef's knife, paring knife, cutting board, crock pot and rice cooker. I used to have the opinion that a rice cooker was a luxury item until getting a Zojirushi rice cooker. When it died on me, I was totally bereft until a dear person on both these lists sent me a Black and Decker rice cooker. > > Happy eating. Jeanne in GA > Quote Link to comment Share on other sites More sharing options...
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