Intro

[Guest guest]

Hello, Everyone,

 

I've been lurking for quite a while and decided to finally introduce

myself, since I feel that I already " know " so many of you!

 

I've been vegetarian (pretty much vegan at home) for almost 20

years.

I am a militant AR activist (although I have mellowed out as I've

grown older...grin!!). We currently live with 3 dogs and 3 inside

cats

(all rescued or strays) and care for a semi-feral cat colony of 6.

We

managed to catch and neuter all but one. We've made them their

own " houses " for winter, very sturdy hard plastic totes w/ foam

rubberinsulation. Food, water, shelter and catnip...ahhh, not too

bad for ferals!

 

I enjoy cooking, particularly ethnic foods. Hey, anyone have a

*killer* recipe for Hot and Sour Soup?

 

I love all sorts of kitchen gadgets and treated myself to a Soy Toy

soymilk machine earlier this year. I absolutely love it! I've come

up with a couple of good soy ice cream recipes and am always on the

lookout for creative ways to use soymilk...lots of it...grin! I

suppose sometime I will try to learn about making tofu at home.

Anyone out there with tips on that?

 

Although I am currently not in the workforce, I did spend almost 10

years running a health food store.

 

I will end by sharing a great recipe for artichoke dip. Most recipes

focus on high-fat additives (lots of mayo or sour cream), but this

one really cuts down the fat and calories! Can be made veggie or

vegan.

 

 

HOT ARTICHOKE AND PARMESAN CHEESE DIP

 

1 13.5 oz can artichoke hearts, packed in brine (save brine)

3 slices light Italian or other white bread

4 T. reserved artichoke brine

1/4 C mayo (regular or vegan)

1/3 C Parmesan cheese, finely grated and firmly packed

(regular or vegan; I use about 1/2 cup)

 

non-stick cooking spray (or just oil the dish w/fingers)

few drops of lemon juice

 

Oven @ 350 degrees

 

Lightly coat a 1 1/2 C. oven-safe dish with cooking spray.

 

In blender, combine bread, artichokes, 4 T. brine, mayo and cheese.

Puree about 1 minute to make a smooth paste. Add a bit more brine if

too thick for blender. Spoon into prepared baking dish.

 

Bake for 20-25 minutes. Allow to rest about 10 minutes before

serving.

 

I hope you enjoy this! Great for veggies or crackers.

 

Ilene in SW Ohio