digest#209: cran seeds?, Maida, soyrizo, hominy?

November 13, 2005

Do you folks who don't strain your cran sauce recipes

really notice the cranberry seeds much? [Chanda, i know

you do! *lol] i was just wondering because if they are

tough like raspberry seeds or bitter like concord grape

seeds then i will have to figure out a good way to rid

of them but keep the skins. i like the skins.

Hi Maida! i recognise you from veg spice. Great to see

you here and thanks for sharing your wonderful chickpea

ala king recipe. i am a chickpea chic-freak! Love them.

Note to Paul: Maida's recipe has those nutri-yeast flakes

in it, too. Mmmmmm.

Uzbekistan Stew~ Yum, Donna! Thank you. i love to just

say the word " Uzbekistan " . *lol*

Great way to use up my Bob's Red Mill TVP, too.

Bet this could be cooked up in my crockpot.

Hi Kristin. i also love to crockpot my chili and add

that soyrizo as well. Every time i see it in the store

i buy some to have it onhand in the freezer. The best

vegan unmeat stuff out there... so many ways to use

it to make dishes taste fab!

Don't laugh, but i don't know what hominy is. i have

seen can of the stuff in stores and been tempted to try

it, but what the heck is that white stuff and how do

people usually eat it? i'm a yankee and we didn't ever

get that served up in our house. Okay, go ahead and

laugh 'cause i am. *lol*

~ pt ~

Dismal November! me it soothes to view,

At parting day, the scanty foliage fall

From the wet fruit tree, or the grey stone wall,

Whose cold films glisten with unwholesome dew;

To watch the yellow mists from the dank earth

Enfold the neighbouring copse; while on as they pass

The silent rain-drops bend the long rank grass

Which wraps some blossom's unmaturéd birth.

~ Charles Lloyd, 1775 - 1839, To Autumn

November 13, 2005

I don't know because it's been so long since I had it the other way, which I

just don't like. )

hugs,