New Member Introduction

Report post · June 12, 2002

i just wanted to thank all of your who responded to my questions about kids and adoption and vegetarianism. i really appreciate the supportive words and great ideas. to be perfectly honest, i do belong also to an adoption group and i had posted some of my concerns about eating vegetarian while i was in china, but i hesitated to post about the possibility of raising kids as vegetarian because i assumed i'd get negative comments and i just wasn't ready to deal with that quite yet;-/ so your input was very helpful. thanks again! rita

"Home is what catches you when you fall -- and we all fall."

Report post · June 15, 2002

Hi,

I have heard that the China list is very big and can be a bit

intimadating.

Did anyone respond about eating vegetarian in China? How hard or

easy is it?

Max

, reeeeta@j... wrote:

> i just wanted to thank all of your who responded to my questions

about

> kids and adoption and vegetarianism. i really appreciate the

supportive

> words and great ideas. to be perfectly honest, i do belong also

to an

> adoption group and i had posted some of my concerns about eating

> vegetarian while i was in china, but i hesitated to post about the

> possibility of raising kids as vegetarian because i assumed i'd get

> negative comments and i just wasn't ready to deal with that quite

yet;-/

> so your input was very helpful. thanks again! rita

>

> " Home is what catches you when you fall -- and we all fall. "

Report post · November 24, 2002

I'm a new member also. I'm a student, 10th grade, and I'm trying to learn

how to cook. I need to eat healthier so

I've joined this group. LOL I'm thinking about making that Cream of

Broccoli Soup, which was posted not to

long ago.

Wish me luck!!!

What's everyone going to make for Thanksgiving?? I'm just wondering, cuz I'm

new

Vanessa

----

Talila Golan

Sunday, November 24, 2002 12:28:08 PM

Veg-Recipes (AT) (DOT) com

New member introduction

Greetings all,

I recently joined this group in the hope of enriching my culinary life and

after almost a week of lurking I think it's time to introduce myself. I am

a kitchen dweller and a frustrated cook artist with a very small following

that include one very appreciative husband, a few friends who drop for

dinner every now and then, a far away sister and a few force-fed work-place

colleages. I am a pseudovegetarian for the last 14 years (I do sin with

some seafood when going out, but I don't cook it at home). My tastes are

bent strongly on Indian and middle-eastern cuisine but I enjoy exploring the

full spectrum of world flavors.

I can't say I am very creative in the kitchen. I can follow recipes very

well (years of working in a laboratory help) but I very rarely come up with

something original. Do members of this group generally post their own

originals or references from cookbooks?

Naturally, when I do come up with something new I fell pretty happy about

that. The recipe I'm posting on the following message is such and I hope

you'll like it.

Happy Thanksgiving,

Talila

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Report post · November 25, 2002

At 11/24/02 01:40 PM, Vanessa Gronewald wrote:

>What's everyone going to make for Thanksgiving?? I'm just wondering, cuz I'm

>new

>

>Welcome Vanessa! I'm sure you'll get alot of great information from all

>the wonderful people on this list.

I was kind of worried about Thanksgiving this year. Usually my husband's

parents have the family (usually including my widowed father and my

brother) over for Thanksgiving, so everyone gets their " traditional " meal

and my two younger kids and I eat the side dishes and desserts. My in-laws

spend the winters in Florida (we live in Rochester, NY where it gets very

cold!) and they seem to leave earlier every year. Last year they left a

few days after Thanksgiving. This year they left a couple of weeks ago, so

no Thanksgiving dinner at their house. No way was I going to cook and

serve a turkey and I wasn't sure how a vegetarian dinner would go

over. There are lots of great recipes that I know I would love but the

carnivores and my picky kids wouldn't appreciate. Anyway, in a brilliant

flash of inspiration, I came up with a solution. Chanukah starts the night

after Thanksgiving, so this year we are having CHANUKAH for Thanksgiving -

potato latkes, tzimmes, etc. My husband and kids, as well as my father and

brother are fine with it. We invited my sister-in-law also but she won't

be joining us - she didn't actually say this, but I suspect that she got a

" better offer " and was invited to a REAL (at least in her opinion anyway,)

Thanksgiving dinner :-)

Have a great holiday everyone!

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

Report post · April 19, 2004

Warm welcome, Darusia. I hope you will enjoy

your stay here. Thank you for posting an intro-

duction and sharing your delicious sounding

soup recipe. Do check out our files section; we

have many tried and true recipes stored there

that have been shared by our membership.

I confess I don't know much about Polish cuisine.

What are some names of traditional Polish dishes?

~ pt ~

Love is an act of endless forgiveness,

a tender look which becomes a habit.

~ Sir Peter Ustinov (1921-2004)

~~~*~~~*~~~*~~~*~~~*~~~*~~>

, " Syrenka " <syrenka@e...>

wrote:

> Hello. I am so delighted to have come across this group. My name is

> Darusia

> I look forward to the discussion and exchange of recipes. I am most

> interested in vegetarian recipes of Arabic and Polish cuisine.

Below is

> one of my favorite vegetarian recipes for Krupnik (Mushroom Barley

Soup).

>

> Kind Regards,

> Darusia

Report post · May 18, 2004

Ashlee wrote...

also, do any of you use juicers? i am thinking of buying one - but

there seems to be so many different kinds on the market. what do you

buy for just making basic fruit/vegetable juices? they range in price

from 20 dollars to a few hundred, and since i'm not familiar with

making homemade juices i don't really know what the difference is...

Hi Ashlee.

You can spend a small fortune on a juicer, or very little - but I'd

recommend avoiding the very cheap ones since it seems that extracting the

juice from harder vegetables (carrots, for example) properly really needs

quite a powerful machine. Buy the best machine you can afford taking into

consideration how often you plan to use it and how long you want it to last

you.

A lot of juices taste quite different to the whole product (more

concentrated flavour, usually) so some experimentation will be needed to

find out what you like. Carrot juice is surprisingly sweet, I like to mix it

with orange juice, but while I'll juice fresh carrots I tend to use cartoned

orange juice - juicing fresh oranges makes too much mess for little gain

over buying the juice in cartons, in my opinion. If you're trying to win

over somebody that doesn't particularly like vegetables, I'd mix about a

third carrot juice to two thirds orange. Spice it up a little by juicing a

small slice from a fresh ginger root with the carrots when you juice them.

Always try to extract juices as close to when you want to use them as

possible. If you need to keep them for a few hours, keep them in the fridge,

and shake them well to mix them before serving.

Apples work great in the juicer, as do most harder fruits - pears,

not-too-ripe mangoes, etc. Some veggies can produce quite a bit of juice but

they can be an aquired taste - celery, cucumber, and so on. Can't stand

either of those personally.

Juicing produces quite a bit of waste material. All compostable, of course,

if you have a garden, and I'm told the pulp left when juicing carrots is

useful for making carrot cake, though I've never tried it myself.

Report post · May 18, 2004

martin -

what IS a good price for a juicer? i saw one at sears that was 60

dollars and said on it that it will juice most fruits and vegetables -

then i saw one that was 25 that said citrus juice only, which of

course i'm not interested in. the 60 dollar one seemed pretty basic,

not too complicated - and then there were some that were 2-300 - that

also said juices most fruits and vegetables. to me the 60 dollar one

and then 300 dollar one were exactly the same...except for size and

materials it was made with...i guess i don't know enough about them to

know which is the better. i'm guessing that the more expensive is the

better but then again that isn't always the case - i had a very

expensive blender that broke after a year and now i am using a 60

dollar one that works like a charm, it's amazing.

Veg-Recipes , " Martin Reilly " <mcr@m...> wrote:

> Ashlee wrote...

>

> also, do any of you use juicers? i am thinking of buying one - but

> there seems to be so many different kinds on the market. what do you

> buy for just making basic fruit/vegetable juices? they range in price

> from 20 dollars to a few hundred, and since i'm not familiar with

> making homemade juices i don't really know what the difference is...

>

> Hi Ashlee.

>

> You can spend a small fortune on a juicer, or very little - but I'd

> recommend avoiding the very cheap ones since it seems that

extracting the

> juice from harder vegetables (carrots, for example) properly really

needs

> quite a powerful machine. Buy the best machine you can afford taking

into

> consideration how often you plan to use it and how long you want it

to last

> you.

>

> A lot of juices taste quite different to the whole product (more

> concentrated flavour, usually) so some experimentation will be needed to

> find out what you like. Carrot juice is surprisingly sweet, I like

to mix it

> with orange juice, but while I'll juice fresh carrots I tend to use

cartoned

> orange juice - juicing fresh oranges makes too much mess for little gain

> over buying the juice in cartons, in my opinion. If you're trying to win

> over somebody that doesn't particularly like vegetables, I'd mix about a

> third carrot juice to two thirds orange. Spice it up a little by

juicing a

> small slice from a fresh ginger root with the carrots when you juice

them.

>

> Always try to extract juices as close to when you want to use them as

> possible. If you need to keep them for a few hours, keep them in the

fridge,

> and shake them well to mix them before serving.

>

> Apples work great in the juicer, as do most harder fruits - pears,

> not-too-ripe mangoes, etc. Some veggies can produce quite a bit of

juice but

> they can be an aquired taste - celery, cucumber, and so on. Can't stand

> either of those personally.

>

> Juicing produces quite a bit of waste material. All compostable, of

course,

> if you have a garden, and I'm told the pulp left when juicing carrots is

> useful for making carrot cake, though I've never tried it myself.

>

Report post · November 28, 2004

Hello Anne

I often can't be bothered sitting down and working out the right food

combinations to ensure I get my whole protein (including all the essential amino

acids) in one meal. But I read that you can drink a glass of milk with your meal

to combat this problem, as milk contains whole protein. Do you use dairy

products? If so, give this simple way out a try. Otherwise, I have a book I

don't usually bother to read, called " Food Combining for the Vegetarian " and

perhaps I can share some of its contents.

Regards

Louise

South Australia

DogsBody Hydrobath

aussie_bullbreeds/

www.edba.org.au

-

anne morgan

Sunday, November 28, 2004 12:47 PM

New Member Introduction

Hi -I joined a few days ago, have been a little late getting my intro

posted. I live in western PA near the Ohio state line between

Pittsburgh and Eire. Being a 61 yr. old woman I try to keep my veggie

diet balanced but feel at times that I am just copping out on the non-

meat issue by just eating meat. I don't feel I focus enough on

creating protein substitutes and learning to use food substances for

these subsititues. I am hoping to learn about that here and to chat

back and forth with others who are interested in this lifestyle. I

have pretty good size collection of vegetarian and vegan cookbooks,

but that seems to be where they stay - on the shelf in a nicely lined

up collection...

Sobeit

Report post · November 29, 2004

Thanks for the tip Louise of drinking milk with the meal. I do drink it

occasionally, (guess I am one of those lacto-ovo veggies) but usually I feel I

get protein from the cheese and sour cream I use on other dishes. I know that

sometimes combining some foods while disturb the balances in them. For instance

the iron in spinach locks up the calcium in

other foods ingested with the spinach. And that chocolate locks up the calcium

from milk products. Have you heard this?

Sobeit (anne M.)

Louise <lmfoster wrote: