Guest guest Posted December 2, 2001 Report Share Posted December 2, 2001 does it have to be a bagel? i suppose we could use the bread sticks and spiral that around a dog. what sausage would you use? At 12/01/2001, Miriam Rudnick wrote: >Does anyone have a recipe for something resembling a bagel dog? My 9 >year old son took a trip to BJ's with my DH (a non-vegetarian) tonight >and Dad bought some bagel dogs - mini hot dogs wrapped in a bagel dough >- that my son found interesting. They are m*** of course, and I >promised him I'd try to find a recipe to make our own vegetarian version >using veggie dogs, so if anyone has any ideas, I'd really appreciate >it. Thanks. > >Miriam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2003 Report Share Posted October 8, 2003 Miriam Rudnick said: > Can anyone clarify this for me - DOES oyster > sauce always come from oysters? Are there any vegetarian oyster sauces > available? If not, what would be a good vegetarian/kosher > equivalent? Thanks so much! I am able to find vegetarian (mushroom-based) oyster sauce at my local Asian Grocery, right next to the oyster-based ones. serene -- " I don't *have* to be realistic - I'm real. I can be as improbable as I like. " -- L1 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2003 Report Share Posted October 8, 2003 There are some veg oyster sauces. Don't have a brand name on me, but I know they exist. Lisa On Wednesday, October 8, 2003, at 07:03 AM, Miriam Rudnick wrote: > Hi all, > > On one of the Jewish lists I belong to, someone recently posted a > recipe > for braised tofu. One of the ingredients was oyster sauce, which > everyone > has concluded comes from oysters and is therefore not kosher, so people > were upset that a non-kosher recipe was posted on a Jewish list. My > memory > has been known to be unreliable, but it seems to me that on this list > (veg-recipes) we've had recipes that called for oyster sauce, or maybe > it > was just a substitution. Can anyone clarify this for me - DOES oyster > sauce always come from oysters? Are there any vegetarian oyster sauces > available? If not, what would be a good vegetarian/kosher > equivalent? Thanks so much! > > Miriam > > > Until we extend the circle of our compassion to all living things, we > will > not ourselves find peace. > > - Albert Schweitzer > > It is our choices that show what we truly are, far more than our > abilities. > > - J.K. Rowling, Harry Potter & The Chamber of > Secrets > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2003 Report Share Posted October 9, 2003 At 07:03 AM 10/8/2003 -0400, Miriam Rudnick wrote: >Can anyone clarify this for me - DOES oyster >sauce always come from oysters? Are there any vegetarian oyster sauces >available? If not, what would be a good vegetarian/kosher >equivalent? Thanks so much! Hi Miriam, There are vegetarian (usually vegan) replacements for it. The brand currently in my pantry is Amoy " Vegetarian Oyster Flavored Sauce " . Its ingredients are listed as: " Sugar, salt, yeast extract, modified food starch, wheat flour, color: caramel, lactic acid " . This is probably vegan and parve, since lactic acid is generally, and more cheaply, obtained via fermentation. Here's a 'roll yer own' version which I intend to make if my friendly local Asian market doesn't re-stock soon. Let me know if you'd like the version in her Chinese cookbook referred to below -- I'll be glad to scan it in. * Exported from MasterCook * Vegetarian Mushroom 'Oyster' Sauce Recipe By :Bryanna Clark Grogan Serving Size : 0 Preparation Time :0:00 Categories : Condiment Sauces & Gravies Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups boiling water 6 tablespoons ground dried Chinese mushroom *** 6 tablespoons Chinese brown bean sauce ** 6 tablespoons soy sauce 6 tablespoons dark unbleached or brown sugar -- or sucanat (heaping) 1 tablespoon cornstarch dissolved in 1 tablespoon cold water Blend all the ingredients EXCEPT the dissolved cornstarch in a blender (leave the plastic thing out of the center hole in the blender lid and cover with a folded towel, so that the hot liquid doesn’t explode) until as smooth as possible. Pour into in a medium saucepan and heat to boiling over high heat. Add the dissolved cornstarch and stir until thickened. Cool and store in a covered jar or bottle in the refrigerator. Since it is quite salty and sweet, it should keep for several months. NOTE: You can, alternately, microwave the mixture, with the cornstarch, in a medium bowl and cook on HIGH for 1 minute, then whisk. Repeat until thickened. Chinese oyster sauce is a favorite flavoring, thick, rich-tasting, and slightly sweet. You can find commercial vegetarian versions, made with mushrooms, in some Asian groceries and large supermarkets. Sometimes it is labeled " vegetarian oyster sauce " or " mushroom oyster sauce " . It is also marketed as " vegetarian stir-fry sauce " . It keeps for a long time in the refrigerator. However, it can be difficult for people in some areas to find. I use it frequently to coat plain tofu for use in stir-fries and fried dishes instead of chicken, and, of course, it’s essential in some Chinese dishes. As well, it can add rich flavor to homemade seitan. If you can't buy it, it's easy to make a very acceptable substitute. ***NOTE ON MUSHROOMS: For the dried mushrooms, you don’t need expensive shiitakes (unless that's all you can get)— just use the inexpensive dried Chinese mushrooms that are easily available. Snap off the stems and discard them, then grind the mushrooms to a powder in a DRY blender or coffee/spice grinder (well-cleaned). **NOTE ON CHINESE BROWN BEAN SAUCE: This is a very common Chinese ingredient and should be available wherever Chinese foods are sold. It is also known as " brown bean paste " , " yellow bean paste or sauce " , " soybean condiment " , " Yuan Shai Shih " or " Mo Yuen Shih " . If, however, you can’t find it, substitute a mild brown miso, mixed with a bit of water to make a softer mixture, sort of halfway between a sauce and a paste. Cuisine: " Chinese " S(Formatted by): " N. Braswell, Apr-26-2002 " Yield: " 18 fluid ounces " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; trace Fat (1.3% calories from fat); 6g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6183mg Sodium. Exchanges: 2 Vegetable. NOTES : Author's note - This recipe differs from the one in my Chinese cookbook in that you don’t need mushroom bouillon cubes, which are expensive and sometimes difficult to find. I wanted to make one that would be cheaper and would use easily available ingredients. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2003 Report Share Posted October 9, 2003 Thanks so much to everyone who responded to my question about vegetarian oyster sauce. I really do appreciate it. Miriam Until we extend the circle of our compassion to all living things, we will not ourselves find peace. - Albert Schweitzer It is our choices that show what we truly are, far more than our abilities. - J.K. Rowling, Harry Potter & The Chamber of Secrets Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2004 Report Share Posted January 17, 2004 Hi Chrystal, I would never, ever compromise my health and eat something that I can't. I have worked too long and hard to rid my system of the gluten, and have enjoyed such good health as a result. If this person is a friend, I would simply tell them of my dietary restrictions. Then I would assure them that they need not go to any special trouble. I usually say that if they could supply perhaps a salad and some plain steamed veggies, I would be happy to bring a dish to share. People are usually fine with this, and are often interested in hearing more about how I recovered my health. If the person is not a friend, I would just fill up before I went, and just make the best of whatever they have available that I can eat. I always carry snacks with me, wherever I go, so if I got hungry later, I would just snack on my foods that I brought with me. Just a few tips, I hope it helps some. It is difficult in the beginning, trying to get used to a new way of eating. It is especially difficult because most of the population doesn't eat this way! Unfortunately, the world doesn't cater to the gluen-intolerant, vegan person, so we kind of have to find our own way. Please continue to ask questions here, and we will do our best to give helpful answers. Best of health to you, and good luck at your dinner, Christine - numoneavsfan 1/17/2004 10:52:27 AM Help Needed I've just recently discovered that I am gluten and lactose intolerant, and I am a vegetarian. I've been invited to a friend's house for dinner and don't know how to handle the situation. I'd love to go, but don't want to set my diet back. What do you guys do in this situation? Do you take a dish and only eat that? Any suggestions? TIA, Chrystal Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 Hi Chrystal, My husband is the celiac in the family, and he never, ever knowingly cheats. It just isn't worth it! When we are invited out to dinner we usually let our host/hostess know the situation and then offer to bring something that he can eat. In several cases my husband has been most surprised and pleased at how the hosting individual creates a wonderful gluten-free meal for everyone. Otherwise, we take food to add to the menu and DH eats only the food we bring and those foods the host/hostess provides that he is sure are gluten free. Because it is a medical condition, people are very helpful and willing to accommodate. HTH, LaDonna Help Needed I've just recently discovered that I am gluten and lactose intolerant, and I am a vegetarian. I've been invited to a friend's house for dinner and don't know how to handle the situation. I'd love to go, but don't want to set my diet back. What do you guys do in this situation? Do you take a dish and only eat that? Any suggestions? TIA, Chrystal Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 On Sat, 17 Jan 2004 14:49:28 -0800, Christine Pelton wrote > Hi Chrystal, I am with Christine on this. Talk to your hostess and tell her you have dietary restrictions because of an illness. Tell her something simple you can have, like crudite, salad (but make sure to tell her no croutons or dairy based dips and no raw egg or achovie as is sometimes used in cesaer salads). Also suggest that if it is easier for her, you can bring a couple of dishes that you know are safe for your regime and that you would be glad to share. On top of that, I suggest you bring a small bottle or a tin of tonic water. No matter how much our friends and family say they understand about the diet, they don't fully because they don't live it and cross-contamination is a very real problem. Try to make sure the dishes you bring already have a serving spoon so that the spoon won't be shared with other dishes, thus introducing gluten into your food. If something does happen and you accidentally get some gluten, drink the tonic water. It won't cure you and it won't eliminate the gluten, but it will help mitigate the symptoms. It really will, trust me (smile). If you can't stand the taste of tonic water on it's own (sparkling grapefruit juice) mix with a little sweet juice that you prefer. It can forestall the diarhhea, constipation or tummy cramps that usually occur after accidental ingestion. Be on your guard but be honest. If your hostess is uncomfortable, excuse yourself for another time when you are more comfortable about what you can and cannot have. The blessing here might be that as a vegan you have already been telling people you have a limited diet and they are probably used to it - lol! BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 What is tonic water???? Lav - shalomaleichemacadem Saturday, January 17, 2004 9:53 PM RE: Help Needed On Sat, 17 Jan 2004 14:49:28 -0800, Christine Pelton wrote > Hi Chrystal, I am with Christine on this. Talk to your hostess and tell her you have dietary restrictions because of an illness. Tell her something simple you can have, like crudite, salad (but make sure to tell her no croutons or dairy based dips and no raw egg or achovie as is sometimes used in cesaer salads). Also suggest that if it is easier for her, you can bring a couple of dishes that you know are safe for your regime and that you would be glad to share. On top of that, I suggest you bring a small bottle or a tin of tonic water. No matter how much our friends and family say they understand about the diet, they don't fully because they don't live it and cross-contamination is a very real problem. Try to make sure the dishes you bring already have a serving spoon so that the spoon won't be shared with other dishes, thus introducing gluten into your food. If something does happen and you accidentally get some gluten, drink the tonic water. It won't cure you and it won't eliminate the gluten, but it will help mitigate the symptoms. It really will, trust me (smile). If you can't stand the taste of tonic water on it's own (sparkling grapefruit juice) mix with a little sweet juice that you prefer. It can forestall the diarhhea, constipation or tummy cramps that usually occur after accidental ingestion. Be on your guard but be honest. If your hostess is uncomfortable, excuse yourself for another time when you are more comfortable about what you can and cannot have. The blessing here might be that as a vegan you have already been telling people you have a limited diet and they are probably used to it - lol! BL Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 On Sat, 17 Jan 2004 23:12:54 -0600, Lavida Whitson wrote > What is tonic water???? Lav Hi Lav It's a sparkling water used as a drink mix. It contains quinine, which is what gives it it's unique taste. It can usually be found in the soda aisle near the club soda. They aren't the same and if it doesn't have quinine in it it won't help. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 Do anyone in here use Limes????? I hear they were a natural quinine. not sure if this is right. Lav - shalomaleichemacadem Sunday, January 18, 2004 1:04 PM Re: Help Needed On Sat, 17 Jan 2004 23:12:54 -0600, Lavida Whitson wrote > What is tonic water???? Lav Hi Lav It's a sparkling water used as a drink mix. It contains quinine, which is what gives it it's unique taste. It can usually be found in the soda aisle near the club soda. They aren't the same and if it doesn't have quinine in it it won't help. BL Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 On Sun, 18 Jan 2004 17:29:54 -0600, Lavida Whitson wrote > Do anyone in here use Limes????? I hear they were a natural > quinine. not sure if this is right. Lav Personally I haven't Lav, but then I am not sure that even if they did have natural quinine that I would be able to eat enough of them to get the dose needed, kwim. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2005 Report Share Posted December 19, 2005 Please, please, I need some help. On December 26th I am having a friend round for dinner. This is a really big deal for me - I've only started cooking for myself again over the past few months - before that for a number of years I was queen of the chiller cabinet and just heated things up in the microwave. I've been living in CHAOS for a number of years and rarely invite anyone to cross the threshhold and this is the first time I've had anyone round for a meal in about 5 years, or possibly even longer. This person has been one of my friends for almost 10 years and this is the first time she has set foot in my home. The enormity of this step has suddenly hit me and I have gone completely blank on what to make. I tend to eat fairly simply - soup and bread, or brown rice and steamed veg - but it seems to me that this meal would need to be a bit more special than that. My friend is mostly vegan. I live in Scotland, so avocados and butternut squash are about as exotic as vegetables get here. I cannot make pastry. It might be helpful if I could prepare some of it in advance. Does anyone have any suggestions as to what I could cook? TIA Christie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2005 Report Share Posted December 19, 2005 Hey Christie, Don't stress. The recipes in our files are so easy to follow. Look in the files for soups, stews, casseroles, loaves, grains, Mexican food, pasta and there are some easy appetizers and desserts too. I entertain all the time since I'm in college. We have study sessions, etc. I have not found a bad recipe in here yet. Just take a few minutes to read ingredients and I'm sure you will find something luscious to serve your dear friend. Mya , " christie_0131 " <christie0131@g...> wrote: > > Does anyone have any suggestions as to what I could cook? > TIA > Christie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2005 Report Share Posted December 20, 2005 Thank you all for your suggestions - sorry I've been AWOL today but I got a bit sidetracked by one of my cats having injured her paw. I can't get close enough to see what the problem is but every time I get any where near she bites me so she must be in pain. Poppy is always getting into fights with the local ginger tom and is also accident prone so she now sports a forked tongue after a close encounter with a pile of broken glass and CDs which one of my former neighbours thoughtfully dumped out of their window. Hopefully this time her injury will be less serious (and less expensive). I feel calmer about the meal - there is no need to panic. I am currently pondering on starting off with crudites and a couple of dips, then perhaps the stuffed peppers that Mel suggested and then Ray's melon and walnuts. I have looked through the recipes in the things stuffed with things section (because I love the name)and I also picked up a copy of Rose Elliot's Vegetarian Christmas in the hopes of some more inspiration when I was out shopping today. Christie Quote Link to comment Share on other sites More sharing options...
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