Conference turris::womannotes-v3

    moved to the new topic...
    
    -Jody
    
    
            <<< MOMCAT::PIGGY:[NOTES$LIBRARY]WOMANNOTES-V3.NOTE;3 >>>
                        -< Topics of Interest to Women >-
================================================================================
Note 25.45         Requests for Resources: =Answers Via Mail=           45 of 48
FDCV07::KING "HUH?"                                   2 lines  18-JAN-1991 14:35
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    Linda McCarthy (Beatles Paul McCarthy wife) has one out that
    I highly recomend.

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                <<< MOMCAT::PIGGY:[NOTES$LIBRARY]WOMANNOTES-V3.NOTE;3 >>>
                        -< Topics of Interest to Women >-
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Note 25.46         Requests for Resources: =Answers Via Mail=           46 of 48
SMURF::CALIPH::binder "the -d option"                 3 lines  18-JAN-1991 15:11
                           -< A real delicious one >-
--------------------------------------------------------------------------------
Look at the Moosewood Cookbook.  Highly innovative, delicious dishes.

-d

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                <<< MOMCAT::PIGGY:[NOTES$LIBRARY]WOMANNOTES-V3.NOTE;3 >>>
                        -< Topics of Interest to Women >-
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Note 25.47         Requests for Resources: =Answers Via Mail=           47 of 48
CADSE::KHER                                           5 lines  18-JAN-1991 16:12
                        -< Recipes for a small planet >-
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    ...but not what I'd call "everyday". "Diet for a small planet" by
    Francis Moore Lappe (or is it lappe moore?) has a section of everyday
    recipes. It also has a sort of companion book "Recipes for a small
    planet".
    manisha

moved to the new topic
    
                <<< MOMCAT::PIGGY:[NOTES$LIBRARY]WOMANNOTES-V3.NOTE;3 >>>
                        -< Topics of Interest to Women >-
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Note 25.48         Requests for Resources: =Answers Via Mail=           48 of 48
OXNARD::HAYNES "Charles Haynes"                       2 lines  18-JAN-1991 18:00
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    Enchanted Broccoli Forest
    The Greens Restaurant Cookbook

    I own the two small planet books and find they care more about
    balancing nutrients sometimes than taste, tho I have several
    receipes that i've adapted from that book and have cooked for
    years.
    
    I like Laurel's kitchen a lot. My only objection is that half the
    book is a treatise on vegetarianism. I wish there were more receipes
    and the treatise was a separate book.
    
    Moosewood and Enchanted Brocoli I own but have never used. Anyone
    who can recommend receipes that they love out of those two I would
    appreciate.
    
    Bonnie

    The recipe that I like and most remember from The Enchanted Brocoli
    Forest is the recipe of the same name.  It's a bed of rice with cheese
    and a forest of brocoli stems standing up.  (imagine a green forest)
    
    ed

    I tend to need to rotate foods a lot - or I develop allergies.  I
    hadn't thought of vegetarian cooking and all its legume/rice/barley/etc
    alternatives to add to expand the rotation.  What a cool idea!
    
    -Jody
    

    
    Of course, there's always the veggie conference:
    
    SAFRON::VEGETARIANISM
    
    It's a small file and you won't have to look for long before you find
    some recipes.  (Bonnie, did you find the file unhelpful?  I saw your
    note asking for recipes that teenagers would like...)
    
    One hint: When reading any text surrounding any recipe for anything
    that doesn't contain meat, meat products, or dairy, beware if you read 
    "tastes just like ...!" or "meat lovers will love this" or "they'll
    never know the difference."  It's been my experience (as a veg, tho'
    I've lapsed in the last 9 months) that if it's a pseudo-something, 
    then it doesn't *ever* taste "just like" whatever.  And that's
    always disappointing; it sets up false expectations.
    
    I find that the best recipes are those that haven't been invented just
    for the benefit of vegetarians.  Check out ethnic cookbooks -- many of
    the "peasant dishes" of any cuisine are meatless and delicious.
    
    CQ

    The only sort of vegetarian cooking I've every consistenly liked (I
    like dishes here and there of others, but not on the whole) is
    *Indian*!  If anyone can recommend a good vegetarian Indian cook-book
    for a total beginner, it would be much appreciated.
    
    D!

    
    I don't know if the book I mention in the notes below is a good "cookbook 
    for a total beginner" but it's my favorite.  I like it because I like a 
    lot of the recipes in it, also it's not an unwieldy book; it's a modest 
    book, with a good, varied selection.  It's also not a vegetarian
    cookbook.  It's _also_ printed in an American version, but for these
    recipes, I just pretend I'm using British measures.
    
    Serve with plain basmati rice or a mildly spiced one.  If there are
    requests, I'll post a couple of simple rice recipes.
    
      
    
             <<< SAFRON::S$1:[NOTES$LIBRARY]VEGETARIANISM.NOTE;1 >>>
                     -< Digital Vegetarian Interest Group >-
================================================================================
Note 53.1                   Vegetarian Indian Recipes                     1 of 5
7701::QUIRIY                                         42 lines  25-MAR-1989 15:35
                             -< Beets with Onions >-
--------------------------------------------------------------------------------

    This recipe is from Madhur Jaffrey's book, Indian Cookery.  The book
    I have was printed in the UK, but it's available in the US now also.
    I never had fresh beets until I cooked them this way.

    Beetroot with onions -- Shorvedar chukander

    Serves 3-4
    
    3/4 lb. raw beetroot (weight without stems and leaves)
    4 Tbsp vegetable oil
    1 tsp whole cumin seeds
    1 clove garlic, peeled and finely chopped
    4 oz onion, peeled and coarsely chopped
    1 tsp plain flour
    1/8 to 1/2 tsp cayenne pepper
    1/2 lb tomatoes, peeled and very finely chopped
    1 tsp salt
    1/2 pint water

    Peel the beetroot and cut them into wedges.  A medium-sized beetroot,
    about 2 inches in length, should, for example, be cut into 6 wedges.
      Heat the oil in a medium-sized pot over a medium flame.  When hot, 
    put in the cumin seeds.  Let them sizzle for 5 seconds.  Put in the 
    garlic.  Stir and fry until the garlic pieces turn golden.  Put in 
    the onion.  Stir and fry for 2 minutes.  Put in the flour and 
    cayenne.  Stir and fry for a minute.  Now put in the beetroot, the
    tomatoes, salt, and 1/2 pint water.  Bring to a simmer.  Cover, turn
    heat to low, and simmer 30 minutes or until beetroot are tender.  
    Remove lid, turn up heat to medium, and cook uncovered for about 7
    minutes or until the sauce has thickened slightly.
      This dish may be made ahead of time and reheated.


    Notes on quantities:

    I usually use more than one clove garlic, because I like garlic.
    If you don't have a food scale, a 4 oz. onion is what I'd call a 
    medium sized onion.  I don't use fresh tomatoes unless I can get 
    fresh, from the farm, summertime ones; I use canned ones instead,
    the whole 14 1/2 oz. tin and about 1/2 cup water.  I probably make 
    this wetter than the directions indicate it should be.
    
================================================================================
Note 53.2                   Vegetarian Indian Recipes                     2 of 5
7701::QUIRIY                                         39 lines  25-MAR-1989 16:02
                           -< Spinach with Potatoes >-
--------------------------------------------------------------------------------

    I love spinach, and here is a good recipe, also from Madhur Jaffrey's
    Indian Cookery book.

    Frozen Spinach with potatoes -- Saag Aloo

    Serves 4-6

    20 oz. (two packets) frozen leaf spinach
    1/2 pint plus 2 Tbsp water
    4 oz onions, peeled
    5 Tbsp vegetable oil
    A pinch of ground asafetida (also called hing or heeng)
    2 tsp whole black mustard seeds
    2 cloves garlic, peeled and finely chopped
    18 oz potatoes, peeled and cut roughly into  1 inch cubes
    1/4 tsp cayenne pepper
    1 tsp salt

    Bring 1/2 pint water to a boil in a saucepan.  Put in the frozen 
    spinach, cover, and cook the spinach until it is just done.  Drain in
    a colander and rinse under cold water.  Press out most of the liquid
    in the leaves (you do not have to be too thorough) and then chop them
    coarsely.
      Cut the onions in half, lengthwise, and then crosswise into very
    thin slices.
      Heat the oil in a heavy saucepan over a medium flame.  When hot, 
    put in the asafetida and then, a second later, the mustard seeds.  As
    soon as the mustard seeds begin to pop (this takes just a few 
    seconds), put in the onions and garlic.  Stir and fry for 2 minutes.
    Put in the potatoes and cayenne.  Stir and fry for 2 minutes.  Now 
    put in the spinach, salt, and 2 Tbsp water.  Bring to a boil.  Cover 
    tightly, turn heat to very low, and cook gently for 40 minutes or 
    until the potatoes are tender.  Stir a few times during the cooking 
    period and make sure that there is always a little liquid in the pot.
    
    My variations in preparation: I buy chopped spinach, dispense with 
    the precooking, and squeeze out excess water after it has defrosted.
    I don't measure out (or use) 5 Tbsp oil; less works well.

    Christine
    
    I did like the file and got some intersting reciepes out of it. I
    don't know why i dropped it, perhaps it got more 'policital' and
    lss receipe oriented.
    
    Bonnie

    
    re: .12 "perhaps it got more political and less recipe oriented."
    
    Ain't that always the way? :-)

Madhur Jaffrey also has a "Far East Vegetarian Cookbook" (or some combination of 
words like that) that has not only Indian recipes but also ones from Chinese and 
other cuisines.  Includes both hot (spicy) and non-spicy fare.

		Helen 

    Bonnie, you're right about the small planet books caring more about the
    nutrients than taste. I use them mostly for breads. I like whole wheat
    breads, white flour just turns soggy and limp in my mouth and those are
    the only books I have found that give whole wheat recipes.
    
    I've noticed I don't care much for recipes that are made healthy by say
    substituting cottage cheese for ricotta and milk instead of
    half-and-half etc. I'd rather eat the fattenning version and eat it
    less often.
    
    Manisha (who's wondering if she should write her own vegetarian
    cookbook)

    Lord Krishna's Cuisine, by Yamuna Devi.

    
    Now, that's one cookbook that I wish they'd published as 5 (or so)
    separate cookbooks!  It's wonderful but HUGE.  I like to "get familiar"
    with my cookbooks, and this one intimidates me!  (I tend to be scared
    off by 1500 page novels, too. :-)
    
    CQ

>    You may want to subscribe to the magazine "Vegetarian Times".

Is this magazine available in stores?

Kathy

If you want vegetable recipes with less political and religious content,
and if you live in the northern US or similar area, you might want to
look at the _Joy of Gardening Cooking with Vegetables_ cookbook, which
is just what it says, a bunch of recipes for cooking with vegetables that
are commonly grown in the northern US -- celery, beans, etc.  For each
vegetable it has directions for how to steam or prepare simply, and then
a bunch of more complex recipes.  Many of them do contain meat, but many
others don't.  The author didn't care. She just loves raising and eating
vegetables. 

I'm a vegetable lover who isn't even remotely a vegetarian, and I often
have trouble finding good straightforward recipes for common vegetables 
and whole grains.  So many vegetarian recipes try to cram your entire daily
supply of nutrients into one dish, or call for ingredients that are pretty
hard to get without going to a dozen specialty stores.  

--bonnie

    Yes, Kathy.  You can get Vegetarian Times in most "Natural" or "Health
    Food" stores.
    
    E Grace
    
    (Also, EastWest, which had a cover story about Goddess worship this
    month or last.
    
    

    My standard reference when cooking for my vegetarian friends...
    
    "The Vegetarian Epicure"  by Anna Thomas.  
    
    A broad collection of recipes for lactose-vegetarians as well as
    "purists", this is truly a celebration of food.  It contains a variety
    of simple and complex recipes, all of them wonderful.  Even my
    omnivore friends love the "Minestrone ala Milanese" and the ratatouille
    recipes from this book.
    
    	-Todd
      

    I have been a vegetarian since 1974.  I started out by looking for
    vegetarian cookbooks.  And I own most of the previously mentioned
    books.  Lately I look for fast stuff just like anyone else.  If you
    look at typical American cusine and then think in terms of 'meatless'
    you'll have lots of fun.
    
    An example is stroganoff.  Sautee the onions, but instead of putting
    beef in to fry, simply make the sauce with veggie bullion and the usual
    sourcream ketchup, etc.  Then steam some veggies like cauliflower, celery,
    carrots.  Serve the steamed veggies over the egg noodles and top with
    the meatless sauce.  If you're trying to convert your family give them
    something that they normally eat and just leave out the meat.  Most
    veggie cookbooks give you receipes for radically different meals and
    although in time your family may like them they'll probably freak if
    you try and start them off with them.
    
    Want another example?  Ok.  Take a deep (2  quart) pan.  (I like the
    visions cookware.)  Mix a cup of cornmeal with two cups water.  Cook on
    top of stove, stirring constantly, until cornmeal is thick.  Add a can
    of vegetarian chile by making it an even layer, then spread out whole
    chiles (mild or hot whatever you like) then a layer of cheese followed
    by another can of vegetarian chile, the whole chiles and cheese.  Top
    it off with a layer of tortilla chips.  Stick it in the oven at ~ 400
    for about 35 minutes.  Let it cool on the top of the stove for about
    ten minutes and serve with salsa (and for me beer!).  The whole thing
    takes less than hour to make and you only use ONE pan!  Meatless
    cooking doesn't have to be tastless.
    
    patrick

Sounds good, Patrick! I'll give it a try.

Kathy

"The Natural Cuisine of Georges <forgot>" is a huge "coffee-table" cookbook
of high-quality French cooking.  While it isn't specifically vegetarian,
there are very few recipes using meat (mostly fish).

It is a wonderful cookbook; both for the recipes and for the photographs
and text.  However, many of the recipes are quite complex and presuppose
a certain amount of skill.

Martin.
ps: send mail and I'll dig out the ISBN and publisher.  I think it is
in the $40 range.

Stroganoff with *Ketchup*?! and no red wine?! Puhlease!

	:-)

To make a truly wonderful vegetarian stroganoff, substitute fresh Porcini for
beef, dried porcini (or cepes) can also be substituted, but reduce the quantity
since the dried mushrooms are much stronger in flavor. If you can't get porcini
(and who can?) use brown mushrooms or even, in a pinch, plain fresh white
mushrooms. Better would be to use Shiitake in place of porcini, but not everyone
has access to fresh Shiitake either, and they are very expensive (much more
expensive than beef.)

	-- Charles

    Charles, I saw porcini at Oakville Grocery in Stanford Square just a
    few weeks ago.  So I know who can get them.  Now, if you'd said, "who
    can *afford* them..." ;-).
    
    DougO

    > I saw porcini at the Oakville Grocery in Stanford Square just a few
    > weeks ago.
    
    Ahem - Stanford Shopping Center? Stanford Square is DEC UCO (as you and
    I well know.) Last I checked we hadn't opened any retail space there -
    WSE was still continuing it's tradition of malignant growth and
    metastisization last I checked - WRL will be the next to go...
    
    But back to the subject at hand - I hope they still have some, I'll be
    over there tomorrow to check! My normal supplier of fresh wild
    mushrooms told me that the cold spell we had, combined with snow had
    wiped out the local supplies of wild mushrooms. I hope they were
    wrong... I'm a little surprised that Oakville had them - they're
    normally a fall mushroom, and it's pretty late in the season to see
    them fresh, but hope springs eternal!
    
    Yum yum yum. Funghi grillia con burro over polenta here I come!
    
    	-- Charles

    eh, right.  Stanford Shopping Center.  But...I don't think I saw
    *fresh* porcini, but preserved of some kind.  I was there for wine,
    not food, so that went into short term memory.  Sorry if you're to
    be disappointed...but heck, it's so far out of your way! ;-)
    
    DougO

I'm vegatarian and have a whole slew of veggie cookbooks.  Here's my
favorites.

Still Life with Menu - Molly Katzen
Enchanched Brocoli Forest - Molly Katzen
Moosewood Cookbook
New Moosewood Cookbook
The Greens Cookbook - ? with Ed Brown
Tassahara Bread Book  - Ed Brown
Tassahara Reciple Book - Ed Brown
Tassahara Cooking - Ed Brown
Laurel's Kitchen
Laurel's Bread Book 

Still Life With Menu is my current favorite.  Molly Katzen did a great
drawing for each set of recipes.  And the recipes are yummy and not
too hard to make.  I also think she is awesome and Molly, if you are
out there and ever want to get married, sent me mail. ;-)

The Green's Cookbook from the restaurant of the same name  is real
good too although more involved than Still Life.

I love to make bread even more than I love to cook and the Tassahara
Bread book is a real bible for me.  I love it.  Ed Brown is going to
be a the Zen Mountain Monastery at the end of March for a weekend
cooking retreat and I may go up.   I think he is awesome too!

peace
john

    >I also think she is awesome and Molly, if you are
    >out there and ever want to get married, sent me mail. ;-)
    
    >I think [Ed Brown] is awesome too!
                       
    Hey, I think Ed got the short shrift here!  This isn't very egalitarian
    of you John!
    
    D!            

    The Katzen also has a Moosewood cookbook that covers international,
    vegetarian foods.  I've done about 1/2 dozen recipes from it and,
    overall, have been really happy with it.  Some of the recipes have
    wierd taste sensations but if you're receptive they can be really
    good.
    
    There was this soup I made once made from peanut butter and sweet
    potatoes...  Called "the orange soup from hell" by the uninitiated ;^).

    
    I have a frend who is sick, who lives alone, and is a vegetarian, and I
    just made him some soup.  I remembered reading this recipe last May in
    the May issue of Vegetarian Times.  
    
    Golden Broth
    
    Forget about chicken soup.  This is the vegan home remedy for a cold.
    
    1 onion, chopped
    1 clove garlic, left whole
    1/2 cup yellow split peas
    2 Tbs. oil
    2 quarts hot water
    
    In a large saucepan, saut� onion, garlic and split peas until delicately
    brown.  Stir in turmeric and water.
        Bring soup to a boil, reduce heat and simmer at least half an hour.
    Strain for a thin stock, pur�e for a thick one.  Makes 2 quarts; serves
    6 to 8.
    
    -------
    
    Per serving (pur�ed): 71 cal.;2g prot.;5g fat;6g carb.;0 chol.;4mg sod.
    
    
    I started out with 2 cloves garlic.  When it had cooked for an hour, I
    tasted it and decided it was too bland.  I added a veggie bouillion
    cube, some pepper and between and about 1/2 tsp. celery seed.  It has
    more taste now, and is probably just right for someone who might have a
    queasy stomach or a diminished appetite.
    
    CQ

    That Golden  Broth is from Laurel's kitchen cook book, I've made it
    several times!
    
    bj

    
    I have some left over for me in case I get sick. :-(  I brought the
    soup over tonight and all I culd think of to say was "Poor you..."
    One sick puppy.
    
    CQ

    Does anyone have a good recipe for a tomato based, garden vegetable
    soup?
    
    Kate

    
    That's basically how I make my generic vegetable soup, too.  To make a 
    big pot, I start with 2 cans whole tomatoes (chopped) about a pint of 
    water (maybe more), and a vegetable bouillion cube.  Just watch out
    with very strongly flavored veggies -- like turnips and green peppers -- 
    they will overpower everything else in the pot.  (Keep them in mind if
    you make a mistake though, and end up with something that doesn't taste
    very good...)
    
    This is just a nit: it's not thought to be so important as it used to be
    to get a "complete" protein in every meal.  In fact, if you eat dairy
    products, you probably don't even need to think about it.  (And if
    you're a meat eater, you're probably getting more than enough, so eat
    more of this soup!)  I can't back up what I'm just said with any data 
    (it's not in my head) so I'm not putting this in here to stimulate any 
    discussion, but the data's out there if you're curious.  (And if you do 
    worry about it anyway, putting either peas and rice or corn and beans 
    into the soup will give you what you want.)  
    
    CQ

    Speaking of vegetable soup, how about a good recipe for Gazpacho?  (The
    only kind of veggie soup I ever cared for much.)
    
    D!

RE:             <<< Note 657.40 by TLE::D_CARROLL "get used to it!" >>>
                                 -< gazpacho >-

>    Speaking of vegetable soup, how about a good recipe for Gazpacho?  (The
>    only kind of veggie soup I ever cared for much.)
    
D!, that's not very egalitarian of you, (much less vegetarian).

;-)

    >D!, that's not very egalitarian of you, (much less vegetarian).
    
    John, I'm a died-in-the-cotton carnivore.  It practically takes an act
    of God to make me eat "rabbit food"!  :-)
    
    D!

  I used to really like meat as well.  But a few years ago I found out that
vegetarian != (does not equal) rabbit food.  In fact, out of sheer convenience
the majority of the food I cook happens to be vegetarian and I don't even notice
it.  The only thing it tends not to have is the "chewiness" that meat has,
but that's something that you get used to after awhile.

Jim

    I have been gradually shifting to a more vegeterian (lacto-ovo)
    diet, but part of the problem is that in home ec you learn how to
    eat a balanced diet by the formula: 4 veg/fruit, 2 meat, 4 bread,
    4 dairy, or whatever, with the emphasis on the four "major" food groups.
    Does anyone have a good book on how to plan a balanced diet without
    meat in it?  The only one I have found gives a general rule of thumb
    about mixing protiens:  eat grains with legumes, and legumes with
    seeds, and take vitamins to get your B-6.
    	Linda

Linda,

I recommend Laurel's Kitchen for a general guide to vegetarian menu
planning and nutrition.  Also, John Robbin's Diet for a New America
contains a lot of myth-busters about vegetarianism and also a lot
general arguments for vegetarianism and about how livestock is raised
in the USA.  If you read this book, you will never want to eat meat
again.

john

    
    There's also the classic "Diet for a Small Planet" by Adele Davis.
    Also good is "The MacDougall Plan" by Dr. John MacDougall.  (This is
    the one that finally convinced me to try, after thinking about it for
    10+ years...)
    
    ChristineQ

You don't need to thicken vegetable soup unless you want to -- the clear
broth makes a wonderful light soup.  

If you do want to thicken it . . . try using either cornstarch 
(stir together 2 tablespoons cornstarch with 1/2 c. cold water for about
6 cups of soup, then heat until thickened -- don't overheat or the starch
will start to break down) or flour (same procedure, soup will be cloudy 
rather than clear).  

My favorite soup grain is brown rice.  Lentils are great if they're the
primary focus of the soup, and they're very warm and filling for winter.

Hot pepper sauce, lemon juice, Worcestershire sauce, and soy sauce are
all good seasonings to experiment with.  W. sauce is especially good in
tomato soups.  If you use these, you won't ever need to worry about adding
salt.  And I wouldn't make most soups without garlic.

Chopped celery leaves add a wonderful tartness to the basic soup, plus
they use a part of the celery many people normally throw away.

Shrimp or scallops go very well in vegetable soup, if your diet permits.
I usually start my soups with the leftover carcass of a roast chicken or
duck, or with the bone from a roast, but then I'm not vegetarian, I just
like vegetables.

--bonnie

    Orzo is also a nice change for soup "filler" - it's like a little
    macaroni/rice thing.
    

There is a very good TV program called 'Cooking with Kurma' on PBS Channel
on Saturday mornings from 8am to 8.30am.  In Worcester area it is on channel
44 (PBS), the channel might be different depending on cable network.  It is  
mostly/all Indian Cooking and the recipes are very good.  

Regards
Geetha