Guest guest Report post Posted September 17, 2000 Vicki I don't know how long black olives will keep. Are you using the big cans of whole olives? If so, why not try using the very small cans of pre-sliced olives. If you don't use them all in your recipe, there are not many left to eat. Just an idea. Pam. - <robinhood42 Sunday, September 17, 2000 8:56 AM Question > > Hi, I'm fairly new & haven't posted much but enjoy everyone's posts. As > an animal activist/dog lover with a gulty conscience, I'm trying > desperately to go vegetarian. I doubt that I'll ever give up cheese > because I'm so addicted to it. I like to make English muffin sandwiches > for breakfast & I use Swiss or American cheese & black olives. My mother > always made broiled toast with cheese & black olives when we were > growing up & my older sister & I still like them. But I end up opening a > big can of olives, using a few & then the rest just rot in the > refrigerator. I'm only one person & can eat just so many in a couple of > weeks & I also don't want to eat them every day just to use them up. I'm > sure freezing them would destroy the texture & possible the taste. Does > anyone have any suggestions? Vicki > > > -- The punishment for animal torturers/abusers should be exactly what > they did to the animal. > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 18, 2000 I believe someone may have suggested using the little can of olives. Another suggestion may be plan to use the extra olives in a dinner recipe. I've been quite into once-a-month-vegeatarian cooking and several recipes I use call for black olives. I'll make a few pans of something at a time; we'll eat one for dinner and I'll freeze the others (uncooked) for later use. Even though it sounds like you are only cooking for yourself, you could make the pans small....kind of home cooked TV dinners...unthaw, cook and eat. Denise *************************** Denise & Jani newmoon moms to one living child, Rowan Kelly, born 6-26-98 & 4 spirit babies: Cassidy, m/c 8/99, Mandy, m/c 10/99, Keegan, ectopic 1/00 and Molly, m/c 8/00 Spirit Child list manager spiritchild Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 19, 2000 Can you get black olives come in a small can? We have a similar problem in my house. My husband likes olives a lot, I only like them a little. My little girl will not eat them. We have the same issues, when I buy them I keep trying to get him to eat them to use them up. Do you have any friends or co-workers or co-students who also like olives that you could share with them? How about neighbors? Do any stores sell olives by the pound in bulk, so you could just buy a small amount. I have done that. Rachel robinhood42 wrote: > > Hi, I'm fairly new & haven't posted much but enjoy everyone's posts. As > an animal activist/dog lover with a gulty conscience, I'm trying > desperately to go vegetarian. I doubt that I'll ever give up cheese > because I'm so addicted to it. I like to make English muffin sandwiches > for breakfast & I use Swiss or American cheese & black olives. My mother > always made broiled toast with cheese & black olives when we were > growing up & my older sister & I still like them. But I end up opening a > big can of olives, using a few & then the rest just rot in the > refrigerator. I'm only one person & can eat just so many in a couple of > weeks & I also don't want to eat them every day just to use them up. I'm > sure freezing them would destroy the texture & possible the taste. Does > anyone have any suggestions? Vicki Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 19, 2000 Would you share your once a month cooking recipes? I had a lot of them when we at meat but I would love some veggie freezer recipes! laurel " Denise, Jani & Rowan " wrote: > > I believe someone may have suggested using the little can of olives. > Another suggestion may be plan to use the extra olives in a dinner recipe. > I've been quite into once-a-month-vegeatarian cooking and several recipes I > use call for black olives. I'll make a few pans of something at a time; > we'll eat one for dinner and I'll freeze the others (uncooked) for later > use. Even though it sounds like you are only cooking for yourself, you > could make the pans small....kind of home cooked TV dinners...unthaw, cook > and eat. > > Denise > > *************************** > Denise & Jani > newmoon > moms to one living child, Rowan Kelly, born 6-26-98 & > 4 spirit babies: Cassidy, m/c 8/99, Mandy, m/c 10/99, > Keegan, ectopic 1/00 and Molly, m/c 8/00 > Spirit Child list manager spiritchild > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 7, 2000 Yes I'm using the big cans. I haven't see small cans of whole ones or slices. I would buy them in a nanosecond. I'm surprised I haven't. I usually have access to most everything. Thanks for your suggestion! Vicki Message: 10 Sun, 17 Sep 2000 15:50:32 -0500 " Pam & Frank Mouton " <PAMMOUTON Re: Question Vicki I don't know how long black olives will keep. Are you using the big cans of whole olives? If so, why not try using the very small cans of pre-sliced olives. If you don't use them all in your recipe, there are not many left to eat. Just an idea. Pam. - <robinhood42 Sunday, September 17, 2000 8:56 AM Question > > Hi, I'm fairly new & haven't posted much but enjoy everyone's posts. As > an animal activist/dog lover with a gulty conscience, I'm trying > desperately to go vegetarian. I doubt that I'll ever give up cheese > because I'm so addicted to it. I like to make English muffin sandwiches > for breakfast & I use Swiss or American cheese & black olives. My mother > always made broiled toast with cheese & black olives when we were > growing up & my older sister & I still like them. But I end up opening a > big can of olives, using a few & then the rest just rot in the > refrigerator. I'm only one person & can eat just so many in a couple of > weeks & I also don't want to eat them every day just to use them up. I'm > sure freezing them would destroy the texture & possible the taste. Does > anyone have any suggestions? Vicki -- The punishment for animal torturers/abusers should be exactly what they did to the animal. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 7, 2000 Denise, would you post a couple of those recipes? I do just cook for myself but I could freeze the rest. My boyfriend cooks all his own stuff. He's a meat every day person. Vicki Message: 1 Mon, 18 Sep 2000 08:24:00 -0700 " Denise, Jani & Rowan " <newmoon Re: Question I believe someone may have suggested using the little can of olives. Another suggestion may be plan to use the extra olives in a dinner recipe. I've been quite into once-a-month-vegeatarian cooking and several recipes I use call for black olives. I'll make a few pans of something at a time; we'll eat one for dinner and I'll freeze the others (uncooked) for later use. Even though it sounds like you are only cooking for yourself, you could make the pans small....kind of home cooked TV dinners...unthaw, cook and eat. Denise -- The punishment for animal torturers/abusers should be exactly what they did to the animal. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 7, 2000 O.k.so everyone in the world can get small cans except me! LOL Nope, no friends or co-workers. I'm a loner by nature. Usually the ones by bulk are the Mediteranian black olives which I don't like. Thanks for the suggestions! Vicki Message: 4 Tue, 19 Sep 2000 14:18:56 -0400 alanzol Re: Question Can you get black olives come in a small can? We have a similar problem in my house. My husband likes olives a lot, I only like them a little. My little girl will not eat them. We have the same issues, when I buy them I keep trying to get him to eat them to use them up. Do you have any friends or co-workers or co-students who also like olives that you could share with them? How about neighbors? Do any stores sell olives by the pound in bulk, so you could just buy a small amount. I have done that. Rachel -- The punishment for animal torturers/abusers should be exactly what they did to the animal. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted December 10, 2000 In a message dated 00-12-10 13:34:37 EST, you write: << This sounds like a really good recipe... but may I ask what is " gimme lean " ? dried tofu? >> Hello! Gimme Lean is a meat substiture that comes from Light life - it comes in a tube anbd where I live in Virginia, it ranges from 2.40 to 3.99 It comes in 2 flavors - regular beef and sausage. The sausage is heavily spiced wtih sage - stick with the hambuger. Lightlife makes great products - they also make smart ground, which also substitutes for ground beef. enjoy! kathleen from Virginia Quote Share this post Link to post Share on other sites
Guest guest Report post Posted December 10, 2000 everyone, perhaps a solution would be to block emails with his name? perhaps??? if you have that capability? here's a recipe too i made this up the other night, very loosely based on a McDougall recipe isaw a couple of months ago......in a crockpot, (or a regular soup pot if you haven't the time to let it cookfor a long while)put1 can black beans, drained1 can chopped tomatoes, "chili style"1 15 oz can of tomato sauce1 cup prepared salsa1/4 teaspoon crushed red pepper flakes1 package gimme lean, crumbled and sauteed in WATER (stir frequently while"frying")you can leave it thick like this, or you can water it down by filling one ofyour empty cans with water, and throwing that in (this is what i did)....i cooked this on low for 8 hours....it really doesn't NEED to be cooked thatlong, though.... enjoy!!!!cherrie .. Im trying to build up my cooking knowledge and to make my family healthier vegetarian recipes. My question is....why am I getting slammed with all this political stuff on this list (as well as a few other vegitarian lists I am on) which seems to be sent out by the same folks? If I wanted to join a political webring regarding animal welfare or other politics, I would have done a search on it! If "aefanidz" would like, and if they feel there isn't a proper animal rights political forum already in place... its easy enough to create a web ring for your interests! Please stop ramming your opinions and more importantly your own agenda on lists that were not designed for them. My guess is you think that you are being helpful but really you are just being VERY rude. God Bless, Suzanne Quote Share this post Link to post Share on other sites
Guest guest Report post Posted December 10, 2000 This sounds like a really good recipe... but may I ask what is "gimme lean"? dried tofu? Thanks Carrie i made this up the other night, very loosely based on a McDougall recipe i saw a couple of months ago...... in a crockpot, (or a regular soup pot if you haven't the time to let it cook for a long while) put 1 can black beans, drained 1 can chopped tomatoes, "chili style" 1 15 oz can of tomato sauce 1 cup prepared salsa 1/4 teaspoon crushed red pepper flakes 1 package gimme lean, crumbled and sauteed in WATER (stir frequently while "frying") you can leave it thick like this, or you can water it down by filling one of your empty cans with water, and throwing that in (this is what i did).... i cooked this on low for 8 hours....it really doesn't NEED to be cooked that long, though.... enjoy!!!! cherrie. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted December 10, 2000 Gimme Lean is a ground beef subsitute made by Lightlife foods. I buy it frozen at my local health foods store, and occasionally, the grocery stores carry it as well. it comes in a little tube....it's vegan, and it's fatfree! they also have a sausage flavor, which i have yet to try This sounds like a really good recipe... but may I ask what is "gimme lean"? dried tofu? Thanks Carrie Quote Share this post Link to post Share on other sites
Guest guest Report post Posted December 10, 2000 Sounds neat, I'll keep my eye out for it. Thanks! Cherrie Jacobsen wrote: Gimme Lean is a ground beef subsitute made by Lightlife foods. I buy it frozen at my local health foods store, and occasionally, the grocery stores carry it as well. it comes in a little tube....it's vegan, and it's fatfree! they also have a sausage flavor, which i have yet to try This sounds like a really good recipe... but may I ask what is "gimme lean"? dried tofu? Thanks Carrie contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowed contact owner with complaints regarding posting/list or anything else. Thank you. please share/comment/inform and mostly enjoy this list Quote Share this post Link to post Share on other sites
Guest guest Report post Posted December 10, 2000 I use smart round... I don't know if anyone has a Whole Foods near them but that's where I get my meat substitue and it's wonderful!!!.. even hubby likes it!!! MaryGimme Lean is a meat substiture that comes from Light life - it comes in a tube anbd where I live in Virginia, it ranges from 2.40 to 3.99 It comes in 2 flavors - regular beef and sausage. The sausage is heavily spiced wtih sage - stick with the hambuger. Lightlife makes great products - they also make smart ground, which also substitutes for ground beef. enjoy!kathleen from Virginia"Study nothing except in the knowledge that you already knew it" ----- Clive Barker Join my Animal Rights Webrings: http://www.angelfire.com/il2/BlessedBe/join.html Thousands of Stores. Millions of Products. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted December 10, 2000 > I use smart round... I don't know if anyone has a Whole Foods near > them but that's where I get my meat substitue and it's wonderful!!!.. > even hubby likes it!!! > Gimme Lean is a meat substiture that comes from Light life - it comes > in a > tube.... Thanks everyone! I'll hunt for some form of meat substitute...... I'll let you know if I find anything good! Carrie Quote Share this post Link to post Share on other sites
Guest guest Report post Posted December 24, 2000 there is also another version that i buy that is sold in a bag in the freezer section of regular grocery stores by morning star farms.it is a good substitute for meat sauces,stews etc. but it doesnt stick very well for hamburgers and things like that. On Sun, 10 Dec 2000 10:57:51 -0800 "Cherrie Jacobsen" <glitterophelia writes: Gimme Lean is a ground beef subsitute made by Lightlife foods. I buy it frozen at my local health foods store, and occasionally, the grocery stores carry it as well. it comes in a little tube....it's vegan, and it's fatfree! they also have a sausage flavor, which i have yet to try This sounds like a really good recipe... but may I ask what is "gimme lean"? dried tofu? Thanks Carrie contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 24, 2001 Kimmielee: Try http://www.cyberdiet.com/ni/htdocs/index.html. They have a humungous list of foods and you can check out complete nutritional information for everything. They do it up to look like the nutritional labels on the sides of packages, so you can find out calories, calories from fat, cholesterol, carbohydrates, fiber, protein.... Jayson ------------------- Jayson Irion AIM: WalkLula lvgdeadgrl2 [lvgdeadgrl2]Wednesday, January 24, 2001 01:10 AM Subject: QuestionI was wondering if anyone knew or if anyone knew where I could find the answer to how many calories are in say, a 6 ounce container of amasake? Any help would be GREATLY appreciated!! Kimmielee contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 9, 2001 Amy, I think this would depend upon how much Do-pep is called for. . .and how much is needed. Can you give more information? Generally I would say no that Xanthan gum wouldn't work unless it just calls for a very small amount of Do-pep. You might be able to do a combo of soy flour and Xanthan gum, though. LaDonna I just got what looks like to be a wonderful recipe. But it uses Do-pep. Does anyone know if Xanthan Gum works the same way as Do-pep and if it does, do you know if it would be equal or differnet ratios. Thank you amy Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 20, 2002 I am new to all this, but I'm finding rice and quinoa flours in many of the gluten-free recipes and products I see! Donna - anutte Wednesday, March 20, 2002 7:38 AM Question Hello, The question I have is that can another gluten free flour be subsituted for the soy flour? Thank you Sheila Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 20, 2002 >>>A lot of the recipes I have gleaned have soy flour as the major ingredient. The question I have is that can another gluten free flour be subsituted for the soy flour? Thank you Sheila Sheila, I believe that many of the gluten-free flours can be subsituted for the soy flours. You might want to stick with other " bean flours " to start and see how they work and then branch off from there. I think chickpea/garbanzo flour is really nice and it would be similar without being soy. Thanks for checking in with us! I'm glad the young man at your facility has been able to receive so much help from the recipes shared. LaDonna Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 21, 2002 Good Friend wrote: > Sheila, I believe that many of the gluten-free flours can be subsituted for > the soy flours. You might want to stick with other " bean flours " to start > and see how they work and then branch off from there. I think > chickpea/garbanzo flour is really nice and it would be similar without being > soy. definitely stick with a legume flour like besan/gram, lupine, or garfava (that's just garbanzo and fava, right?). soy is a fairly high protein flour and works *very* differently from, say... rice flour. ygg -- **~*~*Never underestimate a cow who can knit with her hooves*~*~** Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 12, 2002 Amy, Here are some recipes I have gotten. I haven't tried them yet though! Vanilla Soy Ice Cream 2 tsp. Emes gelatin 1/4 cup apple juice 1/4 cup honey 3 1/4 cups vanilla soy milk 2 tsp. vanilla 1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirringoccasionally, until gelatin is dissolved and softened, about 10 minutes. 2. In a medium saucepan, whisk together honey and 2 cups soymilk. Cook until just hot, stirring frequently; remove from heat. Addsoftenedgelatin to hot milk mixture, stirring until gelatin iscompletely dissolved. Stir in remaining soy milk and vanilla; letcool, cover, and refrigerate until very well-chilled. 3. Spoon chilled mixture into the canister of an ice cream maker andfreeze according to manufacturer's directions. Tutti-frutti " Ice Cream " 1 quart pineapple-coconut juice or ambrosia juice 3/4 cup orange juice concentrate 3/4 cup cashews or soy milk powder 3 cups unsweetened, crushed pineapple 4 large bananas 1 tsp. vanilla 1/4 tsp. salt 1/8 tsp. coconut extract (optional) Process first 3 ingredients in a blender. With blender running, addremaining ingredients and continue blending until very smooth. Pour intoan ice cream freezer and follow directions for dairy ice cream. Chocolate Sorbet 1 cup cocoa 3/4 cup sugar 2 1/2 cups water 1 tsp. vanilla extract *May use carob powder instead of cocoaCombine all but vanilla in a saucepan. Heat on medium, stirringfrequently, until the mixture reaches a boil. Turn off heat, and stir invanilla. Chill. Freeze according to your ice cream maker's instructions. Hope this helps! Let us know how things turn out. Tracy <A HREF= " http://www.myhomemakersidea.com/tf8819 " >Clutter Free!</A> Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 3, 2002 I am certainly no expert but I can voice an idea. Your system is used to meat which is a heavy food. So when you cut that out, your stomach is waiting for that heavy satisfaction. So eating more compensates for that heavy feeling. I don't if this has anything to do with it, but sometimes I can tell that my body is just craving meat. It's good to find good protein substitutes like tofu and other foods. Well, I hope your transition becomes easier. > " Johnna " <jsmith1976 > > > Question >Wed, 3 Jul 2002 19:14:07 -0400 (EDT) > > I just recently reintroduced myself to vegetarianism, but for some reason >the last few weeks, I have been eating like a horse, I get so hungry I >can't help myself. I was wondering did any of your guys experience the >same thing while going meat withdrawl, I know people are asking me to put >down the fork, as they get scared when they see me eat. > >--------------- >Join Excite! - http://www.excite.com >The most personalized portal on the Web! " If, at first, you do succeed, try to hide your astonishment. " _______________ MSN Photos is the easiest way to share and print your photos: http://photos.msn.com/support/worldwide.aspx Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 7, 2002 I am still a hearty eater when working or hiking but there is no reason to worry if you are eating well... also there are some tips to feeling satisfied. I was fortunate enough to hire a macrobiotic housekeeper/ careprovider during my first year as veggie. She thin sliced tempe and whisked them with a mix of soy sauce, olive oil, maple, red pepper, onion and garlic powder, cumin, and a drop of smoke before dipping the strips in nutritional yeast. She fried them but they are good baked (low heat) too. I had them with homefries and whole grain toast w/ fruit sweetened jam (and sm. coffee). I added in a tofu scramble (see my recipe under breakfast...) It helps to drink a large glass of water first, trying to slow down when eating, not filling up near bedtime, and not preoccupying yourself with food... only gets your saliva going more. Take walks, deep breaths, play with the kids, love your partner, get a fun hobby. Oh and Melinda, warm weather in Oregon is probably not consider " warm " in a sweltering southern or midwest state.. lol! I rely on grains most of the year, but will go with fruit and salad if too hot. Tim, hope you get the kinks out of the rice milk recipe.. if you need to use sweetener - use rice syrup.. it stays with you longer and better for your system. Some rice milks do not use a sweetener since, unlike soymilk, is can be made with sweet rice. I think rice is nice :-) David Star In , " MatriXeno . " <matrixeno@h...> wrote: > I am certainly no expert but I can voice an idea. Your system is used to > meat which is a heavy food. So when you cut that out, your stomach is > waiting for that heavy satisfaction. So eating more compensates for that > heavy feeling. I don't if this has anything to do with it, but sometimes I > can tell that my body is just craving meat. It's good to find good protein > substitutes like tofu and other foods. Well, I hope your transition becomes > easier. > > > > " Johnna " <jsmith1976@e...> > > > > > > Question > >Wed, 3 Jul 2002 19:14:07 -0400 (EDT) > > > > I just recently reintroduced myself to vegetarianism, but for some reason > >the last few weeks, I have been eating like a horse, I get so hungry I > >can't help myself. I was wondering did any of your guys experience the > >same thing while going meat withdrawl, I know people are asking me to put > >down the fork, as they get scared when they see me eat. > > > >--------------- > >Join Excite! - http://www.excite.com > >The most personalized portal on the Web! > > > > > " If, at first, you do succeed, try to hide your astonishment. " > > > ______________ _________________ > MSN Photos is the easiest way to share and print your photos: > http://photos.msn.com/support/worldwide.aspx Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 14, 2002 Janey > p.s. You were very clever having your last say on cats and then immediately banning the subject so no one could reply! Very > clever unbiased moderating there but then hey, you're the boss! ;-) It's amazing how you manage to twist things. I last posted on the thread on cats last night. Between my last post, and my request to stop the subject you posted 26 seperate posts on the subject. Hardly me "getting the last word" is it? BB Peter ---Outgoing mail is certified Virus Free.Checked by AVG anti-virus system (http://www.grisoft.com).Version: 6.0.372 / Virus Database: 207 - Release 21/06/02 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 14, 2002 > Peter wrote: > > Janey > > > p.s. You were very clever having your last say on cats and then > immediately banning the subject so no one could reply! Very > > clever unbiased moderating there but then hey, you're the boss! ;-) > > It's amazing how you manage to twist things. I last posted on the > thread on cats last night. Between my last post, and my request to > stop the subject you posted 26 seperate posts on the subject. Hardly > me " getting the last word " is it? > > BB > Peter Maybe, I haven't checked my email. But putting Janey on moderation would seem to qualify. -- Ian McDonald http://www.mcdonald.me.uk/ Quote Share this post Link to post Share on other sites
