hello

[Guest guest]

Greetings,

 

I'm from India as well, although I have lived out of India my whole

life (I visit back every two or three years), and I have to say that

some of the vegetables and fruits one can get in India, I still

haven't found anywhere else! Even our junk food (the kind you get on

the streets) is not fattening (most of it anyway!). Of course, it's

quite easy to be a veggie in India, but in the rest of the world it

can get kinda hard! However, it means that we do more home-cooking

than eating out because there aren't too many choices where I live

(Adelaide, Australia)...Anyway, welcome, and hope that you enjoy

being here and also in the place you have moved to from India! Oh, if

you're wondering, I'm from Bombay. Although I have been all over

India...and my favourite South food is ghee roast (ghee-roasted

dosa!).

 

In peace,

darquesal

[Guest guest]

Thank you, Mounika! Wow, I've never heard of these and I can't wait

to search and see what these look like. The jackfruit, drumstick,

banana blossom and several types of gourd sound very interesting. I

agree, fresh veggies and fruits are always best compared to frozen or

canned - a little more work but worth it! Thanks so much.

 

Shawn

 

, " pmounika " <pmounika>

wrote:

>

> Hi Shawn,

> here is a list of some unusual indian veggies which are not easy to

> find...

>

> spiky gourd (kantola) -- this is a cousin of bitter gourd( karela).

> its not bitter though, has a very distinctive flavor and is a

> seasonal vegetable available only in winter . It is one of my fav

> veggies.

>

> lotus root

> drumsticks

> green unripe jackfruit

> snake gourd

> bottle gourd

> ribbed gourd

> bitter gourd

> parval

> cluster beans

> broad beans

> banana blossoms

> a spl variety of yam

>

> and some leafy vegetables ( have to do some research to come up with

> their english or botanical names ).

>

> you can do a search on these to see some pictures on web. we can

> get frozen and canned versions of these here but the taste is no

> where near the fresh ones.I do get few of them fresh in indian

> grocery stores(Devon ave) in Chicago. I think they are also

> available in parts of California, NewJersey, Florida and Texas.Don't

> know if they are available elsewhere.

>

> -Mounika

>

>

> , " matrixenos "

> <matrixenos@h...> wrote:

> >

> > Welcome to you, Mounika! I have to agree with Deb - I love Indian

> > food as well and we have some local Indian shops around here in

> Texas.

> > I'm really curious as to those fave veggies that you cannot find

> > around your part of town. It maybe something that we've never

> heard

> > about here at the group and might want to track down and try. I'm

> > always up for something new! Thanks.

> >

> > Cheers,

> > Shawn

> >

> > , " Thompson, Debra lee "

> > <Debrathompson@f...> wrote:

> > > Hi Mounika! Welcome:) I love Indian cuisine!! Are you from

> the north

> > > or the south? Are there no Indian markets in Chicago? We have

> quite a

> > > few in Dallas, and they do import some unusual looking

> produce!! I grew

> > > up in a part of Dallas that has Indian shops, markets, and

> restaurants

> > > on the west side of the freeway, and has various oriental shops,

> markets

> > > and restaurants on the other! Over the years I would talk to

> people and

> > > chefs in the stores, and pick up tips from them, like the best

> ways to

> > > make paneer (which I am hoping I can figure out a way to do from

> almond

> > > milk). I love curried okra, but also make a great saag aloo:)

> What's

> > > your favorite dish?

> > >

> > >

> > >

> > > Debra Lee Thompson

> > >

> > >

> > > Hello Everyone,

> > > Just joined .. I'm from Chicago, IL.

> > > I'm originally from India and have been a vegetarian(lacto -

> > > ovo)

> > > all my life.

> > > Don't think I can ever be a vegan though

> > > Growing up in India, had the good fortune to be introduced

> to a

> > > wide

> > > variety of vegetarian foods/recipes. In this country however,

> > > being

> > > a vegetarian is a lil' harder though I always find atleast a

> few

> > >

> > > options in any place and manage somehow.

> > >

> > > my favorite vegetable : mushrooms

> > > also love artichokes and spinach

> > >

> > > I have a few other favorites...but unfortunately they are not

> > > widely

> > > available in US

> > >

> > > Looking forward to learn and share some recipes.

> > >

> > >

> > > -Mounika

> > >

> > >

> > >

> > >

> > >

> > >

[Guest guest]

If you know the area, I love Woodlands and Uduipi(sp?) Palace

> in Langley Park.

 

Personnally I prefer Udupi (sp?). I used to live in Takoma Park and

ate there often. The Mediteranean place near the Video Americain has

some good veggie options. I have also had veggie stuff and Mark's

Kitchen. The Co-Op is predominantly veggie - they recently voted to

have some meat.

[Guest guest]

I. I have also had veggie stuff and Mark's

> Kitchen. .

 

Mark's kitchen is great as they have serious veggie- love the spinach

tofu patties and also meat- which my family eats. I sometimes use

the co-op esp as they have a branch closer to me now on Grubb Road.

 

Andrea

[Guest guest]

welcome !

If you still eat milk products and eggs you will be fine, if you want to go

vegan there are many things you can do but I am not the one to talk to because I

am just a veg, not a vegan. There are many " smart " vegans on the list though ;o)

blessings,

Maria/Chanda

-

Pamela M Luton

Sunday, January 09, 2005 12:42 PM

hello

 

 

Hello all,

I just joined your group today. I have been entertaining the idea of

becoming a vegetarian for a while now and thought this might be a good

way to start. I've been seriously studying yoga for almost two years now

and part of the yogic philosophy is vegetarianism. I also love animals

of every kind and although I was raised a carnivore my feelings toward

meat eating are changing. I just don't know how to get protein in my

diet and that is where I am hoping that a group like yours will help me

out. Thanks, I look forward to the postings.

Peace,

Pamela

 

 

 

[Guest guest]

Veggie veggie, or veggie vegan?

 

 

 

 

don't know how to

> get protein in my

> diet and that is where I am hoping that a group like

> yours will help me

> out. Thanks, I look forward to the postings.

> Peace,

> Pamela

>

 

 

=====

" The cat did not respond. She did not believe in paraphrasing anybody. If

people pursued this same feline wisdom, there'd be a lot fewer

misunderstandings. "

From Kinky Friedman's

Meanwhile, Back at the Ranch

 

 

 

 

 

Mail - Find what you need with new enhanced search.

http://info.mail./mail_250

[Guest guest]

Congratulations. Please continue and learn recipes. Enjoy spices.

Aartistman

 

echoslastword <echoslastword wrote:

 

Hi, i was told that I should post aliitle about myslef since I'm new.

I'm a vegetarian, I have been for only 3 months but I'm really

dedicated. I am slowly going towawrds vegan so thoses kind of recipes

would be nice.

 

Nice to meet you all

-T.C.-

 

 

 

 

 

[Guest guest]

Warm welcome, T.C..

i hope you will enjoy your stay.

We have many vegan recipes in our files

and our vegan members often share new

ideas. What are some of your favorite dishes

since becoming a vegetarian?

 

~ pt ~

 

, " echoslastword " <

echoslastword> wrote:

>

> Hi, i was told that I should post aliitle about myslef since I'm new.

> I'm a vegetarian, I have been for only 3 months but I'm really

> dedicated. I am slowly going towawrds vegan so thoses kind of recipes

> would be nice.

>

> Nice to meet you all

> -T.C.-

[Guest guest]

I've always been a fruit person but sadly most of the fruit dips i like had

yogurt in them. When I was vegetarian i liked most of the fake meat substitutes

but a lot of them contain egg. Because I am the only vegan in a household of

carnivores it is difficult to make full meals, but I'm good at following recipes

so I'll get used to the lifestyle soon enough. I pretty much like everything but

my favorite foods are usually spicy.

 

~ PT ~ <patchouli_troll wrote:

Warm welcome, T.C..

i hope you will enjoy your stay.

We have many vegan recipes in our files

and our vegan members often share new

ideas. What are some of your favorite dishes

since becoming a vegetarian?

 

~ pt ~

 

, " echoslastword " <

echoslastword> wrote:

>

> Hi, i was told that I should post a little about myself since I'm new.

> I'm a vegetarian, I have been for only 3 months but I'm really

> dedicated. I am slowly going towards vegan so theses kind of recipes

> would be nice.

>

> Nice to meet you all

> -T.C.-

 

 

 

 

 

[Guest guest]

Hey Jen -

 

Welcome! I've heard of a cookbook called The Intimate Vegetarian and

I think there is at least one more - I don't know the authors, nor if

they are any good - that have recipes for singles and couples. Try an

amazon search. As far as some of the recipes we share - many of them

you could easily cut the ingredients in half so you don't have so

much - with cooking (versus baking) it is hard to really mess stuff up

too much. Also, you could freeze containers of leftovers so you have

meals for nights you don't want to cook, or for lunches at work!

 

m

[Guest guest]

Hello , Me too. I come from a family who believes in the four main food groups;

maple syrup, candy corn, cotton candy and fudge! Our last name is Keebler.

 

 

-

ccozzart

rawfood

Wednesday, October 12, 2005 11:03 AM

[Raw Food] hello

 

 

I am new to the whole concept ofeating raw food. I would llike to know

if you guys have any recipes, tips that could help .

 

 

 

 

 

 

 

[Guest guest]

Lots of good, fun, easy and free recipes at www.fromsadtoraw.com. I

recommend starting with " Fettuccine Alfredo " with optional " marinated

mushrooms " , as it is easy and tasty!

Good luck!

Denise

 

 

rawfood , ccozzart <no_reply> wrote:

>

> I am new to the whole concept ofeating raw food. I would llike to know

> if you guys have any recipes, tips that could help .

>

[Guest guest]

>2. In someone's Chinese stir-fry recipe they requested a " heaping Tbsp

of soy sauce " . How does one " heap " a liquid?? ;P

 

you know how there are even-ended dry measuring spoons and lip-edged

liquid measures? I'd fill the lip-edged one until it's about to spill

over

 

or, just cup your hand and pour the sauce into there and you've got

around a Tbsp.

 

>3. What can be substituted for the zucchini in a Lasagna? No mushrooms

or eggplant either.

 

Yellow crook-neck squash, chinese eggplant (i know, it's still eggplant,

but i like it better than the fat kind), sliced tomatoes

 

hth,

meg

[Guest guest]

HI Nida,

welcome to our family! =) (yes, we are talkative!)

 

as for the lasagna... well, I personally love spinach in my lasagna...

 

to get something similar to Zuchini, you could sub any other summer

squash... the yellow or crookneck squash would work equally well...

 

although if you are willing to experiment.... well then, broccoli &

Carrots would be lovely in there too,..

 

happy eating!

=)

jenni

(the frugal vegan currrently living in washington, DC)

On Mar 1, 2006, at 10:00 AM, nidaba_lane wrote:

 

> Hello everyone,

>

> A very busy group you are.

>

> I'm near Toronto, Ontario and am a recent vegetarian due to health

> reasons.

>

> 1. The blossom end of a cucumber contains enzymes that make it

> bitter. And I think some cukes are just bitter on the ends due to

> just being cukes. So cut 'em off! (L)

>

> 2. In someone's Chinese stir-fry recipe they requested a " heaping

> Tbsp of soy sauce " . How does one " heap " a liquid?? ;P

>

> 3. What can be substituted for the zucchini in a Lasagna? No

> mushrooms or eggplant either.

>

> much thanks,

>

> Nida

> What a sentimental old thing, this TARDIS is!

> The Doctor

[Guest guest]

You know, I'm just so used to seeing zucchini only recipes for veg

Lasagna... Spinach, yes! Keeps it green in the middle too.

 

Thanks Jenni.

 

Nida

What a sentimental old thing, this TARDIS is!

The Doctor

 

 

 

, Jenni Billings <jenni

wrote:

>

> HI Nida,

> welcome to our family! =) (yes, we are talkative!)

>

> as for the lasagna... well, I personally love spinach in my lasagna...

[Guest guest]

-Nida,

Welcome to a fun, interesting , talented group.

I love carrots and broccoli in my lasagna. The colors are beautiful

and the taste is great.

 

Temp here in Colorado expected to be in the high 70's.

Make a rewarding, peaceful day

Deanna

 

 

 

 

 

 

 

 

 

 

 

 

 

 

-- In , Jenni Billings <jenni

wrote:

>

> HI Nida,

> welcome to our family! =) (yes, we are talkative!)

>

> as for the lasagna... well, I personally love spinach in my

lasagna...

>

> to get something similar to Zuchini, you could sub any other

summer

> squash... the yellow or crookneck squash would work equally well...

>

> although if you are willing to experiment.... well then, broccoli

&

> Carrots would be lovely in there too,..

>

> happy eating!

> =)

> jenni

> (the frugal vegan currrently living in washington, DC)

> On Mar 1, 2006, at 10:00 AM, nidaba_lane wrote:

>

> > Hello everyone,

> >

> > A very busy group you are.

> >

> > I'm near Toronto, Ontario and am a recent vegetarian due to health

> > reasons.

> >

> > 1. The blossom end of a cucumber contains enzymes that make it

> > bitter. And I think some cukes are just bitter on the ends due to

> > just being cukes. So cut 'em off! (L)

> >

> > 2. In someone's Chinese stir-fry recipe they requested a " heaping

> > Tbsp of soy sauce " . How does one " heap " a liquid?? ;P

> >

> > 3. What can be substituted for the zucchini in a Lasagna? No

> > mushrooms or eggplant either.

> >

> > much thanks,

> >

> > Nida

> > What a sentimental old thing, this TARDIS is!

> > The Doctor

>

[Guest guest]

Welcome! If you pour REAL slowly, surface

tension will let you heap a liquid.

 

-Erin

 

 

, " nidaba_lane "

<nidaba_lane wrote:

>

> Hello everyone,

>

> A very busy group you are.

>

> I'm near Toronto, Ontario and am a recent vegetarian due to health

> reasons.

>

> 1. The blossom end of a cucumber contains enzymes that make it

> bitter. And I think some cukes are just bitter on the ends due to

> just being cukes. So cut 'em off! (L)

>

> 2. In someone's Chinese stir-fry recipe they requested a " heaping

> Tbsp of soy sauce " . How does one " heap " a liquid?? ;P

>

> 3. What can be substituted for the zucchini in a Lasagna? No

> mushrooms or eggplant either.

>

> much thanks,

>

> Nida

> What a sentimental old thing, this TARDIS is!

> The Doctor

>

[Guest guest]

LOL. Perhaps what the writer meant was to add a bit extra. Unless you're

using a true oriental soy sauce you will probably need to add a bit more. If

using LaChoy or similar I always add an extra teaspoon per tablespoon called

for.

-

Erin

Wednesday, March 01, 2006 11:51 AM

Re: Hello

 

 

Welcome! If you pour REAL slowly, surface

tension will let you heap a liquid.

 

-Erin

 

 

, " nidaba_lane "

<nidaba_lane wrote:

>

> Hello everyone,

>

> A very busy group you are.

>

> I'm near Toronto, Ontario and am a recent vegetarian due to health

> reasons.

>

> 1. The blossom end of a cucumber contains enzymes that make it

> bitter. And I think some cukes are just bitter on the ends due to

> just being cukes. So cut 'em off! (L)

>

> 2. In someone's Chinese stir-fry recipe they requested a " heaping

> Tbsp of soy sauce " . How does one " heap " a liquid?? ;P

>

> 3. What can be substituted for the zucchini in a Lasagna? No

> mushrooms or eggplant either.

>

> much thanks,

>

> Nida

> What a sentimental old thing, this TARDIS is!

> The Doctor

>

 

 

 

 

 

 

 

 

[Guest guest]

Hi Nida:

 

I make veggie lasagna with broccoli, spinach, and carrots and sometimes black

olives.

 

Gayle

 

Teegan you take my breath away.

 

 

nidaba_lane <nidaba_lane

 

Wed, 01 Mar 2006 15:00:08 -0000

Hello

 

 

Hello everyone,

 

A very busy group you are.

 

I'm near Toronto, Ontario and am a recent vegetarian due to health

reasons.

 

1. The blossom end of a cucumber contains enzymes that make it

bitter. And I think some cukes are just bitter on the ends due to

just being cukes. So cut 'em off! (L)

 

2. In someone's Chinese stir-fry recipe they requested a " heaping

Tbsp of soy sauce " . How does one " heap " a liquid?? ;P

 

3. What can be substituted for the zucchini in a Lasagna? No

mushrooms or eggplant either.

 

much thanks,

 

Nida

What a sentimental old thing, this TARDIS is!

The Doctor

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Which egg replacer do you use? The only egg substitute I've found is made

with egg whites.

 

Joanie

 

 

 

[Guest guest]

HI AJ,

Welcome to the group!

 

this is a vegetarian group, and as such , all recipes containing

vegetarian ingredients are just fine to send. We have many different

diets represented in our little family here. All the recipes must be

at the very least vegetarian. Often times the vegans in the group

(such as myself) will alter the recipe to use soy milk, or an egg

replacer..

 

basically, just don't send any recipes with anything that had blood

pumping through it.. nothing with a face... no animals.. no fish,

chicken, cow, pig... =)

 

now.. if you are looking for a way to alter a recipe that you have...

to MAKE it vegetarian, rather than meat recipe, this would be the

place to ask.. that would probably be the only time to post such a

recipe... (at least.. that's all I can think of at the moment...

reserving the right to be off my rocker wrong )

 

anyway.. welcome

 

enjoy!

 

jenni

 

 

 

On Mar 13, 2006, at 12:08 PM, AJ wrote:

> Hi Everyone

>

> I have my first question.

> I was reading over the digest and i saw recipes with butter cheese

> and milk. I have some great recipes and they have those

> ingredients, i just wanted to make sure they could be sent.

>

> Oh and i saw the recipe for Tomatoes with Herb Stuffing i am making

> those as a side for dinner thanks for the recipe.

> And the fruity pebbles are really good thanks for the comments.

>

> AJ

>

[Guest guest]

Hi Joanie:

 

There is a powdered egg replacer that you mix with water called Ener G egg

replacer or you can use ground flax seeds mixed with water. 1 TBS ground flax

seeds mixed with 3 TBS water = 1 egg

 

Gayle

 

 

grow514

 

Mon, 13 Mar 2006 13:04:21 EST

Re: hello

 

 

Which egg replacer do you use? The only egg substitute I've found is made

with egg whites.

 

Joanie

 

 

 

[Guest guest]

In baking, I've always used flaxmeal to replace eggs... basically I

use about 1 tbsp flax meal, 3 tbsp water, let it sit for a few

minutes and it will thicken...

 

I just use it like that, although, I have heard of people taking the

flax mealy part out and just using the thick gooey part....

=)

 

and there is EnerG... I think it is called... I've never used it... I

believe it is mainly potato starch... http://www.ener-g.com/

jenni

www.little-tomato.com

 

here is another interesting and helpful link..

 

http://www.pioneerthinking.com/eggsub.html

 

On Mar 13, 2006, at 1:04 PM, grow514 wrote:

 

> Which egg replacer do you use? The only egg substitute I've found

> is made

> with egg whites.

>

> Joanie

[Guest guest]

Thanks Gayle. I'm headed to the Health Food Store and will check that out,

along with some other things.

 

Joanie

 

 

 

[Guest guest]

Thanks Jenni.

 

Joanie