HAPPY BIRTHDAY TO US ALL AT VEGETARIANSLIMMING

[Guest guest]

It was two years ago, 5 January 2003, when Laura founded this list -

Vegetarian Health and Slimming. At that time, there was absolutely no such

list for vegetarians, and she decided she would put that right.

 

So here we are, two years later, more than 450 members strong! If you want to

see how that checks out, it puts us pretty high up on the list of 155 vegetarian

and vegan cooking lists. As of late December, Vegetarian Health and

Slimming has held the number 10 spot - right on the first page - of the

listings.

To see for yourself, go to this link (you will probably have to cut and paste it

into your browser):

 

http://dir./dir/Cultures___Community/Food_and_Drink/

Cooking_and_Recipes/Vegetarian?show_groups=1

 

(Or, as you see, you can go to , click into Culturs and

Community, then Food and Drink, then Cooking and Recipes and finally into

Vegetarian. That shows a link to the 155 groups - and you'll find us in

excellent company ;=))

 

So, Happy Birthday everyone!

 

Best,

 

Pat (Co-owner with Laura)

[Guest guest]

Yes, Happy Birthday everyone! Bethie

 

 

 

 

 

 

 

[Guest guest]

Happy b-day

 

" The means we choose dictate the ends we achieve. "

Peace...........TruAsia

 

 

 

[Guest guest]

Happy Birthday Veggie Slimming!

 

Felt i should point out that although i did create the group originally Pat has

done all the hard work in making it what it is today. I passed control to her

long ago and since then, ownersip aswell. Pat, you're doing a great job.

Thanks for making such a great group!

 

Laura x

 

 

~* Laura *~

Reading-Fairy

 

Set your books free!

http://bookcrossing.com/friend/Reading-Fairy

Still a Vegan Vixen!

 

Currently Reading: Another Weird Year 2005 and Teach Yourself Creative Writing -

Diane Doubtfire

 

 

ALL-NEW Messenger - all new features - even more fun!

 

 

[Guest guest]

Thanks for those kind words, Laura. They mean a lot to me. And I want to

protest, of course. We could go on all evening like that, though, eh? No no,

it's

you, no no, it's you LOL Or we could have a serious 'nature vs nature' debate

too ;=)

 

Let's call it teamwork, okay, and not to forget the third member of our team,

Piers, who has been so great behind the scenes with helping with

moderation. Thanks to you too, Piers ;=)

 

But really, this is a very special group of members. Membership changes, of

course, but somehow it always has a particular character of warmth and

caring and - yeah - well *fun* too ;=)

 

Okay okay okay, getting sloppy now I know! Back to keeping well and fit and

all that stuff. It's gonna be tough tonight - I've got a nice semi-sweet raisin

loaf

in the oven for my dh who doesn't have to worry about his weight. And the bell

has just rung so I must haul it out.

 

Take care. Thanks to everyone who sent good wishes ;=) Luvya back!

 

Pat

> Felt i should point out that although i did create the group originally Pat

has

done all the hard work in making it what it is today. I passed control to her

long ago and since then, ownersip aswell. Pat, you're doing a great job.

Thanks for making such a great group!

[Guest guest]

Oh boy! Just got through eating! I'm FULL!!! )

Thought I would share the recipe. If I can call it that! I

just found what I had and threw it together. Nothing

measured .... just dumped! LOL!!

 

For the broth I used onion soup mix, threw in 1 1/2 c

lentils and let them cook. While they were cooking I

chopped an onion, a zucchini, quartered lengthwise and

sliced, 2 er.....are they turnips or parsnips? don't know

why I can never remember! Not the ones that look like white

carrots, the round white and purple ones. LOL!!, 2 large

potatoes peeled and cut up into bite size pieces, 3 stalks

of celery, sliced. A 28 oz can of whole tomatoes, chopped

up, with the juice, 1-lb green beans cut up and 1 c left

over rice.

For the seasoning I used, to taste:

Garlic (3 cloves smashed and minced)

Italian seasonings

Salt and pepper

Bay leaves

 

I found the veggies soaked up the salt, so I had to keep

checking the seasonings until it was right at serving time.

 

I ate more than I should have but I feel good and full but

not OVERLY stuffed.

I made it because it was a good day for it! Cold and dull

and snowy! Roll on summertime! )

 

CT

 

=====

I DO GENEALOGY BECAUSE IT !!@#$% & !! RELAXES ME!!!!!

 

 

 

 

 

[Guest guest]

Thanks for the recipe, CT. I didn't know what to call it so I save it

as the " no name lentil recipe. " It sounds like you used turnips, not

parsnips.

 

 

For the broth I used onion soup mix, threw in 1 1/2 c

lentils and let them cook. While they were cooking I

chopped an onion, a zucchini, quartered lengthwise and

sliced, 2 er.....are they turnips or parsnips? don't know

why I can never remember! Not the ones that look like white

carrots, the round white and purple ones. LOL!!, 2 large

potatoes peeled and cut up into bite size pieces, 3 stalks

of celery, sliced. A 28 oz can of whole tomatoes, chopped

up, with the juice, 1-lb green beans cut up and 1 c left

over rice.

For the seasoning I used, to taste:

Garlic (3 cloves smashed and minced)

Italian seasonings

Salt and pepper

Bay leaves

 

I found the veggies soaked up the salt, so I had to keep

checking the seasonings until it was right at serving time.

 

I ate more than I should have but I feel good and full but

not OVERLY stuffed.

I made it because it was a good day for it! Cold and dull

and snowy! Roll on summertime! )

 

CT