Guest guest Report post Posted September 4, 2008 so a pescetarian living in the 1850 sounds intresting. dont know much about germany but obvioulsy shed have a fine old time in the hindu or buddhist world Deborah <ladydragonspell Sent: Wednesday, 3 September, 2008 23:54:05 question I am a writer and am planning a story about a vegetarian going back intime to the year 1850. my question is: can she survive being avegetarian, she will be able to eat fish, milk ect, not a true vegan,and if so what will she be eating. the setting is in Germany.thanks for your helpladydragonspell Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 8, 2008 A few books will give you historical context for what you're trying to discover. Try to get A Bloodless Revolution: A Cultural History of Vegetarianism from 1600 to Modern Times by Tristram Stuart and Colin Stuart's books, Vegetarianism: A History as well as The Heretic's Feast. You can find all of these through Amazon or perhaps through your library. Good luck! Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 11, 2008 I love my chili over rice, with onions and cheese on top, and Oyster crackers. M On Thu, Sep 11, 2008 at 2:22 PM, Samantha Lea <saml wrote: > We have a baked potato bar on the menu today. > > > > We have: > > Broccoli & cheese > > Chile & cheese (veg chile) > > > > Plus on the salad bar we put sour cream and imitation bacon bits. > > > > I'm just curious as to what other people would offer besides what we have. > > > > Thanks > > Sam > > > Confidentiality Notice > This email message, including any and all attachments, is for the sole use > of the intended recipient and may contain individually identifiable patient > health information. The use and disclosure of any personal health > information contained in this email by the recipient is restricted by > Federal regulations governing Confidentiality and Drug Abuse Patient > Records, 42 C.F.R. Part 2, and the Health Insurance Portability and > Accountability Act, 45 C.F.R. Parts 160 & 164, and must be deleted > appropriately when its use is no longer required. Any unauthorized review, > use, disclosure or distribution of this email is prohibited and may violate > Federal laws, including the Privacy Act. A general authorization for the > release of medical or other information is NOT sufficient for this purpose. > If you are not the intended recipient, please contact Samantha Lea or Adapt > at (541) 672-2691, and destroy all copies of the original message. 11/9/2008 > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 11, 2008 I like salsa, cheddar cheese, and cilantro on my baked potatoes! Samantha Lea <saml Thursday, September 11, 2008 2:22:39 PM question We have a baked potato bar on the menu today. We have: Broccoli & cheese Chile & cheese (veg chile) Plus on the salad bar we put sour cream and imitation bacon bits. I'm just curious as to what other people would offer besides what we have. Thanks Sam Confidentiality Notice This email message, including any and all attachments, is for the sole use of the intended recipient and may contain individually identifiable patient health information. The use and disclosure of any personal health information contained in this email by the recipient is restricted by Federal regulations governing Confidentiality and Drug Abuse Patient Records, 42 C.F.R. Part 2, and the Health Insurance Portability and Accountability Act, 45 C.F.R. Parts 160 & 164, and must be deleted appropriately when its use is no longer required. Any unauthorized review, use, disclosure or distribution of this email is prohibited and may violate Federal laws, including the Privacy Act. A general authorization for the release of medical or other information is NOT sufficient for this purpose. If you are not the intended recipient, please contact Samantha Lea or Adapt at (541) 672-2691, and destroy all copies of the original message. 11/9/2008 Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 11, 2008 Hmmm - how about home made coleslaw and maybe a mixed bean salad? The Dragon Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 11, 2008 I love chili with letuce and tomato chunks and cheese over the top, served with those " Scoop " tortilla chips. We " scoop " up the chili and letuce and stuff all together until there isn't a bite left. Katie --- On Thu, 9/11/08, Marilyn Daub <mcdaub wrote: Marilyn Daub <mcdaub Re: question Thursday, September 11, 2008, 10:32 AM I love my chili over rice, with onions and cheese on top, and Oyster crackers. M On Thu, Sep 11, 2008 at 2:22 PM, Samantha Lea <saml (AT) adapt-or (DOT) org> wrote: > We have a baked potato bar on the menu today. > > > > We have: > > Broccoli & cheese > > Chile & cheese (veg chile) > > > > Plus on the salad bar we put sour cream and imitation bacon bits. > > > > I'm just curious as to what other people would offer besides what we have. > > > > Thanks > > Sam > > > Confidentiality Notice > This email message, including any and all attachments, is for the sole use > of the intended recipient and may contain individually identifiable patient > health information. The use and disclosure of any personal health > information contained in this email by the recipient is restricted by > Federal regulations governing Confidentiality and Drug Abuse Patient > Records, 42 C.F.R. Part 2, and the Health Insurance Portability and > Accountability Act, 45 C.F.R. Parts 160 & 164, and must be deleted > appropriately when its use is no longer required. Any unauthorized review, > use, disclosure or distribution of this email is prohibited and may violate > Federal laws, including the Privacy Act. A general authorization for the > release of medical or other information is NOT sufficient for this purpose. > If you are not the intended recipient, please contact Samantha Lea or Adapt > at (541) 672-2691, and destroy all copies of the original message. 11/9/2008 > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 14, 2008 vegetarian refried beans, spinach -creamed, souffle or chopped stir fried veggies In a message dated 9/11/2008 2:29:05 P.M. Eastern Daylight Time, saml writes: We have a baked potato bar on the menu today. We have: Broccoli & cheese Chile & cheese (veg chile) Plus on the salad bar we put sour cream and imitation bacon bits. I'm just curious as to what other people would offer besides what we have. Thanks Sam Confidentiality Notice This email message, including any and all attachments, is for the sole use of the intended recipient and may contain individually identifiable patient health information. The use and disclosure of any personal health information contained in this email by the recipient is restricted by Federal regulations governing Confidentiality and Drug Abuse Patient Records, 42 C.F.R. Part 2, and the Health Insurance Portability and Accountability Act, 45 C.F.R. Parts 160 & 164, and must be deleted appropriately when its use is no longer required. Any unauthorized review, use, disclosure or distribution of this email is prohibited and may violate Federal laws, including the Privacy Act. A general authorization for the release of medical or other information is NOT sufficient for this purpose. If you are not the intended recipient, please contact Samantha Lea or Adapt at (541) 672-2691, and destroy all copies of the original message. 11/9/2008 [Non-text portions of this message have been removed] **************Psssst...Have you heard the news? There's a new fashion blog, plus the latest fall trends and hair styles at StyleList.com. (http://www.stylelist.com/trends?ncid=aolsty00050000000014) Quote Share this post Link to post Share on other sites
Guest guest Report post Posted September 14, 2008 Sauteed mushrooms w/ onion & garlic, caramelized onions, salsa, chopped green onions or chives, chopped hard boiled eggs & steamed spinach w/ a little bit of alfredo sauce, veggie crumbles w/ taco or other fave flavoring, sauteed red peppers a la potato fajita, veg gravy, veg stew. That's all I can think of right now. Peace, Diane , " Samantha Lea " <saml wrote: > > We have a baked potato bar on the menu today. > > > > We have: > > Broccoli & cheese > > Chile & cheese (veg chile) > > > > Plus on the salad bar we put sour cream and imitation bacon bits. > > > > I'm just curious as to what other people would offer besides what we have. > > > > Thanks > > Sam > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 10, 2008 > > > > I was at an ALIVE Expo yesterday & there was a food prep > demonstration by a guy who was preparing a raw foods green salad. > He made a statement that I have never heard before and I find it > quite hard to believe! > I was wanting you thoughts on this. > > He asked if anyone in the audience was on " blood thinners " , no one > was, and he then said GOOD, because if you are taking blood thinners > you CANNOT eat ANY greens at all, > especially parsley! It could actually KILL you!!! > > Could this even possibly have any truth to it??? > I was stunned, as I can't possibly imagine WHY there should be a > problem, can YOU????? > > Thanks in advance for your time & thoughts on this one! > > Many Blessings, Vanessa Quote Share this post Link to post Share on other sites
Guest guest Report post Posted December 31, 2008 " beaulah_2001us wrote: > I came across several recipes that call for me to homogenize > some nuts. Can someone please tell me what I am supposed to do? > Other recipes in this same book talk about soaking nuts so > I assume that the two are not the same thing. Hello Sandy~ When you use raw nuts, you should soak them for 4-6 hours before you use them, to make them more digestible. If the recipes call for you to " homogenize " the nuts, that means that you are supposed to run them through a Champion or GreenStar juicer with the blank plate --- relax! If you do not have a juicer, you can process them in a food processor (I had this issue when I first started reading on-line, because my only equipment was a knife, but I wanted a food processor, and I wrote to the author of a book in which there were many recipes which talked about " homogenizing " and asked if I could use a food processor) The difference between using a food processor and homogenizing with a Champion (or other) juicer with a blank/homogenizing plate, is that the juicer will give you a much smoother, finer result. I used a food processor for 5 years before I bought the juicer and did just fine (you will not know what you are missing until you get a juicer, and you will still do okay) I hope this helps. If you have more questions, please feel free to ask. Happy New Year! Margaret Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 3, 2009 Thank you Margaret, That does help me a lot. My daughter wants some raw food recipes too and some in the book come right out and say process in food processor if I dont have a juicer that will do it while others say to homogenize. Hence the question! I do use a food processor as the juicer i have is not the right kind. Got it before I was into this raw eating idea! But I will have to use it till I can get the one I need. If I learn to use this one then I can say I deserve to spend the money on the right one. Thanks again Sandy > > Hello Sandy~ > When you use raw nuts, you should soak them for 4-6 hours before you > use them, to make them more digestible. > If the recipes call for you to " homogenize " the nuts, that means that > you are supposed to run them through a Champion or GreenStar juicer > with the blank plate --- relax! If you do not have a juicer, you can > process them in a food processor (I had this issue when I first > started reading on-line, because my only equipment was a knife, but I > wanted a food processor, and I wrote to the author of a book in which > there were many recipes which talked about " homogenizing " and asked if > I could use a food processor) > Happy New Year! > Margaret > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 4, 2009 Sandy, you are very welcome. When I joined this list, I received so much help and inspiration from the other list members. I am glad that I have a chance to do my part now. Don't forget to look at the list recipe files - I think there are about 3 or 4 books worth of recipes there. Margaret Sandy wrote: > Thank you Margaret, That does help me a lot. My daughter wants some > raw food recipes too and some in the book come right out and say > process in food processor if I dont have a juicer that will do it > while others say to homogenize. Hence the question! I do use a food > processor as the juicer i have is not the right kind. Got it before I was into this raw > eating idea! But I will have to use it till I can get the one I need. If > I learn to use this one then I can say I deserve to spend the money on > the right one. > > Thanks again > > Sandy > > > > > Hello Sandy~ > > When you use raw nuts, you should soak them for 4-6 hours before you > > use them, to make them more digestible. > > If the recipes call for you to " homogenize " the nuts, that means that > > you are supposed to run them through a Champion or GreenStar juicer > > with the blank plate --- relax! If you do not have a juicer, you can > > process them in a food processor (I had this issue when I first > > started reading on-line, because my only equipment was a knife, but I > > wanted a food processor, and I wrote to the author of a book in which > > there were many recipes which talked about " homogenizing " and asked if > > I could use a food processor) > Happy New Year! > > Margaret > > > > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 14, 2009 Texturized Vegetable Protein ¸.·´ .·´¨¨)) ((¸¸.·´ .·´ -:¦:- Terri -:¦:- ((¸¸.·´ Genesis 2:15 The Lord God then took the man and settled him in the garden of Eden, to cultivate and care for it. On May 14, 2009, at 4:26 PM, debbie_jo72 wrote: > I was looking at this recipe and I was wondering what TVP meant? Quote Share this post Link to post Share on other sites
Guest guest Report post Posted August 18, 2009 We just had a bunch & I do mean a bunch, or patty pan squash donated. I've never cooked these before. So I'm wondering if anyone can help me out. 1. They are quite large and a co-worker says they have gone to seed and are no good. I cut one and they don't have a whole lot of seeds so how do I tell? 2. Do they need to be pealed before cooking? 3. What's your favorite ways of preparing these? I'm not finding many recipes so far. Thanks Sam Quote Share this post Link to post Share on other sites
Guest guest Report post Posted August 18, 2009 I have only used them when they are small. What I have done is saute them in a stirfry or just on their own (olive oil and garlic - my favourites). You do not need to peel the small ones as the skin is quite thin. I assume the larger ones are the same. Hope they are still good. Paula Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 16, 2009 I don't. I eat until I'm full whenever I'm hungry. I fill my plate with vegetables, fruits, beans, and whole wheat pastas. I snack on fruit and small handfuls of nuts. I've been steadily losing 1 pound per week since I started eating Vegan. Judy On Behalf Of butterfly_559 I was wondering if vegans watch calories? Cheryl Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 16, 2009 Hi and welcome. Some do. There are many vegan treats and it is very easy to overeat - I know several overweight vegans, who sometimes diet. Jo , " butterfly_559 " <cseirmarco wrote: > > I've been sort of lurking til now though still kind of new to the group. I was wondering if vegans watch calories? This just ocurred to me today so I thought I'd ask. > Cheryl > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 16, 2009 i tried watching a calorie once, but i got distracted and it ran off.............. butterfly_559 Oct 15, 2009 7:57 PM Question I've been sort of lurking til now though still kind of new to the group. I was wondering if vegans watch calories? This just ocurred to me today so I thought I'd ask. Cheryl And everyone got excited about the technology. And I guess it was pretty incredible watching a missile fly down an air-vent. Pretty unbeliveable. But couldn't we feasibly use that same technology to shoot food at hungry people? You know what I mean? Fly over Ethiopia, "There's a guy that needs a banana.Shooooooooooooom" the Stealth Banana Smart Fruit! Bill Hicks Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 16, 2009  Oooooh! - fraggle Friday, October 16, 2009 4:15 PM Re: Question i tried watching a calorie once, but i got distracted and it ran off.............. butterfly_559 Oct 15, 2009 7:57 PM Question I've been sort of lurking til now though still kind of new to the group. I was wondering if vegans watch calories? This just ocurred to me today so I thought I'd ask. Cheryl And everyone got excited about the technology. And I guess it was pretty incredible watching a missile fly down an air-vent. Pretty unbeliveable. But couldn't we feasibly use that same technology to shoot food at hungry people? You know what I mean? Fly over Ethiopia, "There's a guy that needs a banana.Shooooooooooooom" the Stealth Banana Smart Fruit! Bill Hicks Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 16, 2009 Fraggle wrote:i tried watching a calorie once, but i got distracted and it ran off..............Me:Thank you for the big belly laugh! It's been one of "those" mornings and I needed a good laugh. I'm feeling much better now as a result (I guess laughter really IS the best medicine!).Missie Harholdand Gracie the Ibizan Houndand Jeanie the Greyhoundgreyhounddog"Life is as dear to a mute creature as it is to a man. Just as one wants happiness and fears pain, just as one wants to live and not to die, so do other creatures." -Dalai Lama of Tibet, His Holiness, The XIV Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 1, 2010 Shoyu or Tamari soy sauce sesame oil olive oil Vegetable Bouillon (I use rapunzel with sea salt and without) You might try the Better than Bouillon No Chicken Quinoa (nice to eat it kind of like couscous or rice or add it to soups or casseroles. Complete source of protein. Make sure to wash it well before cooking). Canned chickpeas are good for adding to pasta, along with white beans Celery, potatoes and carrots are a good base for making pot pie, veggie stew and dumplings, lentil soup. Red lentils (any lentils are fine but I love red the best) nuts to eat or for garnish (walnuts, pine nuts, etc) A staple dinner for me is baked tofu marinated in soy sauce, sesame oil, fresh ginger, garlic and rice wine vinegar, served with braised kale and rice or soba noodles and topped with toasted sesame seeds. I found this list on about.com http://vegetarian.about.com/od/vegetarianvegan101/qt/VegPantry.htm  ________________________________ Heather <iforgotmyprozac undisclosed-recipients Mon, February 1, 2010 1:03:06 PM Question  Hey everyone I have a question I am planning on going shopping this weekend and want to stock up on some staples that I might need often and I was wondering if anyone has any suggestions so far I know I am getting several different pastas and dried beans but what else might come in handy for vegetarian cooking I grew up in the south and our basics are lard, cooking oil and flour so you can deep fry everything lol now that we are vegetarian a whole new culinary world has opened up lol Heather Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 2, 2010 [Default] On Mon, 1 Feb 2010 13:03:06 -0600 (Central Standard Time), " Heather " <iforgotmyprozac wrote: >what else might come in handy for >vegetarian cooking I like having lots of whole grains on hand and cereals on hand. You might like kasha (toasted buckwheat groats), bulgur and couscous, for example. Here's a list I found: Amaranth Quinoa Barley, pearled Triticale Bulgur Wild rice Millet Oat bran Brown rice Buckwheat groats Rolled wheat Rolled oats White rice, enriched Wheat berries Couscous Corn grits, enriched Corn grits, unenriched Oat groats Steel-cut oats Teff Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 21, 2010 Actually 3 questions... If a recipe calls for potato flour and cornstarch but I can't have potatoes, what can I substitute? What is the difference between sweet white rice flour and white rice flour? What can I substitute? Can't have sorghum. Thanks. Danielle Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 26, 2010 I've been using quinoa flour and that seems to work really well for me. Amaranth flour might work well too. I recently heard of plantain flour, which I haven't tried yet, but I am very curious about trying it. Can you have beans? a bean flour may work well too depending on the recipe. If it calls for potato starch then you could use any starch...arrowroot, tapioca, etc. My understanding is sweet white rice flour taste better and is more flexible in recipes. I personally have never used it and I can't have rice now anyway so I can't really answer from experience. Lots of people swear by it though! On Sun, Feb 21, 2010 at 5:16 AM, DMHS <dhsellers wrote: > > > Actually 3 questions... > > If a recipe calls for potato flour and cornstarch but I can't have > potatoes, what can I substitute? > > What is the difference between sweet white rice flour and white rice flour? > What can I substitute? Can't have sorghum. > Thanks. > Danielle > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 26, 2010 Hi Danielle; 1. What other flours can you have? 2. As I understand it, sweet rice is the kind that is used to sushi, short grain and stickier, so it makes a heavier, denser product. White rice flour would be an ordinary rice that one might cook in a pot, 1 cup rice with 2 cups water. 3. Can you not have any sort of rice flour? Deborah Actually 3 questions... If a recipe calls for potato flour and cornstarch but I can't have potatoes, what can I substitute? What is the difference between sweet white rice flour and white rice flour? What can I substitute? Can't have sorghum. Thanks. Danielle Quote Share this post Link to post Share on other sites
