Guest guest Posted October 28, 2000 Report Share Posted October 28, 2000 Welcome Alexia. I too became a vegetarian because of my concern for animals, particularly factoring farming conditions. Every now and then I look at the art work in a book entitled " Dead Meat " to renew my flagging commitment. An artist by the name of Sue Coe toured slaughter houses, factory farms and meat packing facilities, Her simple paintings which resulted, are worth a thousand words. Does anyone belong to Farm Sanctuary? They have a huge vegetarian feast--dish to pass-- on Thanksgiving and after the meal everyone goes out to feed the turkeys. Definitely one of my best TGs holding out dried cranberries and feeling the soft pecking of a turkey on the palm of my outstretched hand...later finding a compatible old bird and his allowing me to stroke his silky feathered being. There's a Farm Sanctuary outside Watkins Glen NY and another in California. But you all probably know of their existence. For Christmas, I try to reverse what is our cultural norm. (And yes, I live alone so it's easier) I will fast, simplify, and instead of bringing in a tree to decorate, I meditate on the bare trees outside my home and allow them to deck me with simplicity. The waste, the sugar, the turkeys, the goose, all the Christmas trimmings have really lost their meaning for me. Would love to hear about other Vegetarian holidays! Barbara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 What ARE collared greens please?? Emma > >Message: 1 > 28 Jul 2002 20:54:31 Eastern Standard Time > greenlee >Crockpot Collard Greens > > >* Exported from MasterCook * > > Crockpot Collard Greens > >Recipe By : >Serving Size : 6 Preparation Time :0:00 >Categories : > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 1 cup double-strength vegetable broth -- canned or >homemade > 1 cup water > 1 packet Goya Ham-Flavored Concentrate -- (it's >vegetarian!) (to 2 packets--but try just one to start with) > 2 cloves garlic -- minced > 2 tablespoons cider vinegar > 1 teaspoon sugar > 1/2 teaspoon crushed red pepper > 3 pounds collard greens -- well rinsed, thick stems trimmed >off and discarded, cut crosswise into 1/2-inch thick strips > salt and pepper to taste > >In a large pot, combine the broth, water, Goya concentrate, garlic, >vinegar, sugar, and red pepper. Bring to a boil over medium high heat. >Add the collard greens in batches, covering the pan and waiting for each >batch to wilt before adding the next batch; transfer to a 3-1/2 quarts slow >cooker. Cover and cook until the greens are very tender, 4 to 5 hours on >low (200 degrees). > >Season the greens with salt to taste. Serve with your favorite hot sauce >and/or vinegar. Cornbread is good to serve with this! > >You can substitute kale, mustard greens, or other other combination of >greens you like, (spinach is not a good substitute, as it is too tender). > > > - - - - - - - - - - - - - - - - - - - > >Per Serving (excluding unknown items): 100 Calories; 2g Fat (12.4% calories >from fat); 7g Protein; 19g Carbohydrate; 9g Dietary Fiber; trace >Cholesterol; 538mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Vegetable; 0 >Fat; 0 Other Carbohydrates. > > >Nutr. Assoc. : 5439 0 0 0 0 0 0 0 4826 > > > > > _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 Emma-Jane Fletcher wrote: > > What ARE collared greens please?? > collard greens are the large, flat leaves of the collard plant, which belongs to the mustard/cabbage family. they're a bit sweeter and softer than kale, but i really prefer the various varieties of kale. ygg -- **~*~*Never underestimate a cow who can knit with her hooves*~*~** Quote Link to comment Share on other sites More sharing options...
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