Vegetarian & Vegan Recipe Exchange's topics - tribe.net

creamy al funghi?

2009-11-11T18:24:56Z

heyy i'm in the mood for cooking a creamy al funghi fettucine but dont know the best way to go about it without using cream.. i have tofutti (soy cream cheese) and coconut cream.. do you have any luck with a vegan version of this recipe?

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Vegetarian Soul Food

2009-11-11T05:16:07Z

Lard, butter, ketchup, mayonnaise, sugar, sweet tea, bacon, eggs, grits, ham, fried chicken and fish, collards....

These are foods from my childhood where I grew up in the South. As a child I loved them. Loved them all. My diet has changed considerably over the years but there's still a lot of tastes and smells I still miss. Having said that I no longer associate southern food - GOOD southern food - as something that's all that compatable with being vegetarian. Perhaps the onus is on me for not really trying all that hard to re-incorporate some of those tastes and smells. But.... behold! Praise be! Yee-ha and HELL Yeah!!!!!!!!!

I am in heaven... I just picked up Bryant Terry's latest book:

Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine

and it is FINE!

Actually though I started this thread not so much to plug this great cookbook but to ask if there are those out there that have any recipes that you consider almost or even exclusively 'Southern' that you might like to share here.

C'mon now. You know you want to.

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

what to do with carrot tops?

2009-11-11T01:53:07Z

Does anyone know anything good to do with carrot tops?

posted in Vegetarian & Vegan Recipe Exchange - 17 replies

Raw Thanksgiving Recipe Shares!

2009-11-07T03:04:00Z

Hey lovers!

What are your recipes for a raw vegan thanksgiving?

Thanks, in advance, for your excellent ideas!

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

what's you favorite fall dish?

2009-11-03T16:20:50Z

the one i'm working right now is this:

two butternut squashes cut in half, seeds scooped out, roasted in the oven at 375 with olive oil & sea salt
3 pears (same as above)
2 apples (same as above)

once they're all roasted & soft, mash them with cinnamon, nutmeg and brown sugar.

can be eaten hot, cold, served as a side dish or as an ingredient to something else.

posted in Vegetarian & Vegan Recipe Exchange - 14 replies

Making yogurt

2009-10-23T13:52:53Z

Here is an article and recipe I wrote on making yogurt.

http://www.ehow.com/how_5487745_make-save-money-live-healthy.html

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Vegan parmesan cheese

2009-10-23T13:46:47Z

...do they make such a thing, and if so, do you know where I can get it? I have a dear (vegan) friend with a significant birthday coming and she wants eggplant parmesan. I've figured out how to make it, all but the parmesan part. I can find vegan cheeses of a few different varieties in the grocery, but not parmesan.

Any ideas?

Thanks in advance for any help.

Thuri

posted in Vegetarian & Vegan Recipe Exchange - 13 replies

vegan/ vegitarian restaurants/ cafes in San Francisco?

2009-10-17T20:10:54Z

hello fellow animal lovers (in the truest sense),

i am curious if anyone knows of any good vegan or vegetarian cafés and restaurants located in San Francisco? i checked in the phone book, but found little was listed. i'm an visual artist and culinary artist with some great vegan culinary creations and ideas that have not been tried yet in any similar fashion to recipes you find out there. i would love to work with such a place and persons to develop extraordinary recipes for the public that can even attract the carnivores into the cause. i'm interested in bottling some of the drink creations as well, which could be launched through the venue in association with some distributors. if anyone has any leads or anyone looking to partner on such a project, please send me a note. i would love to hear from you!

thank you kindly for your time reading this.
good tidings!

ziggy dayz
:)

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Heads Up: Bean-flavored water

2009-10-12T10:11:50Z

Recently the 1st ingredient listed on safeway no fat refied beans (vegan) is no longer beans!
It;s WATER and is it ever.
YUCK!

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Alert: Living Well with Diabetes Tribe I may have accidently denied a membership Request

2009-09-21T15:04:14Z

If You requested to join and It came back denied I accidently clicked on the wrong thing. Please send another request.
Sorry, Thanks

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Indian vegetarian recipes

2009-09-21T12:18:00Z

this woman has lots of recipes on youtube, she's great! ;-)
http://www.youtube.com/watch?v=Saj9TS-wVaw&feature=channel

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Please help!

2009-09-21T09:26:14Z

Hello

I am recently vegan, and I live in an area with few substitutes available (for dairy things). I've found many recipes online to make my own cheese, and such, but it requires MimiCream (?) Anyway, I obviously can't find anything like that here, and was wondering if anyone had a recipe that I could use for a suitable cream substitute.

Any sort of help would be muchly appreciated. I'm dying here without my pizza :P

Thanks a million!

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

I started a new Tribe for people with diabetes and their friends and family

2009-09-20T16:40:17Z

Once it gets rolling and we get some members we well be including lots of diabetes friendly recipes and tips. But I need to build our membership.
If you are interested or know someone who might be please let them know. My goal is simply to help people nothing more.
The tribe is located at, tribes.tribe.net/livingwellwithdiabetes

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Scrambled Tofu

2009-09-18T19:36:13Z

Has anyone tried it? I came across a recipe in a nutrition book at the library, but I didn't write it down. Does anyone have a good recipe for it?

posted in Vegetarian & Vegan Recipe Exchange - 9 replies

Free Garden Party

2009-09-12T15:23:26Z

Hunt's Backyard Garden Fresh House Party- Host a party (indoors or out) and Hunt's tomatoes will help you create a menu of dishes
that celebrate season, garden-inspired flavors. As a host, you'll receive a generous party pack with garden party delights and
items sure to enhance your extraordinary gathering.
http://freakyfreddies.com

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Zucchini Walnut Lasagna Recipe

2009-09-02T20:56:58Z

I tried this one last weekend, and it was really good.

http://www.grouprecipes.com/64762/zucchini-walnut-lasagna.html

* 2 medium zucchini
* 4 teaspoons olive oil
* 2 large carrots, finely chopped
* 2 large onions, finely chopped
* 4 cloves garlic, minced
* 2 cups marinara sauce
* 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
* 1/8 teaspoon pepper
* 1-1/2 cups shredded mozzarella cheese (6 ounces)
* 1/2 cup grated Parmesan cheese
* 6 no-boil lasagna noodles*1/2 cup chopped walnuts

# Trim ends off zucchini.
# Thinly slice zucchini lengthwise. (You should have 9 slices total, about 1/8 inch thick.)
# Place in a single layer on a lightly greased baking sheet; brush lightly with 1 teaspoon of the olive oil.
# Broil 3 to 4 inches from heat about 5 minutes or until crisp-tender, turning once; cool.
# Grease a 2-quart square baking dish; set aside. In a large saucepan heat the remaining 3 teaspoons olive oil over medium-high heat.
# Add the carrots, onions, and garlic; cook and stir about 5 minutes or until tender.
# Add marinara sauce, basil, and pepper.
# Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
# In a small mixing bowl toss together the mozzarella cheese and Parmesan cheese; set aside.
# In the prepared baking dish arrange 2 noodles.
# Spread with a third of the sauce.
# Sprinkle with a third of the nuts.
# Top with a third of the zucchini, then sprinkle with a third of the cheese mixture.
# Repeat layering, alternating direction of the zucchini in each layer and finishing with the zucchini; set remaining cheese aside.
# Bake, covered, in a 375ºF. oven for 20 minutes.
# Uncover and sprinkle with the remaining cheese mixture.
# Bake, uncovered, about 20 minutes more or until heated through. Let stand for 15 minutes before serving.
# Makes 6 main-dish servings.
# *Note: All brands of no-boil lasagna are not the same size.
# Use enough noodles to have 3 even, single layers.
# To make ahead: Prepare lasagna as directed, except do not bake. Wrap, label, and freeze for up to 1 month.
# Freeze cheese for topping separately. To serve, thaw in the refrigerator overnight.
# Bake, covered, in a 350ºF. oven for 1 hour. Sprinkle with reserved cheese.
# Bake, uncovered, about 15 minutes more or until heated through. Let stand 15 minutes before serving.

posted in Vegetarian & Vegan Recipe Exchange - 11 replies

My favourite raw superfood recipes

2009-09-02T13:28:28Z

Breakfast:
2 - 3 Tbsp Oatflakes or sprouted oats
1 Tbsp coconut flakes
1 Tbsp raw cocoa nibs
1 Tbsp Almonds
1 Tbsp dried fruit (dates, apricots, raisins)
for extra sweetnes:
1 Tbsp date syrup
1 tsp Bee pollen

It's so yummy, it's addictive!

Lunch/Snack/Dinner:

Guacamole seeweed rolls

1 Avocado, mashed up with 1/2 lemon juice & some tamari
1/2 onion finely diced
a handfull of sprouts
1 small bell pepper (any colour) finely diced

Mix well together & spread on a Nori sheet.
Roll with hand or a shushi mat.
Cut up & enjoy!

Thai style lettuce rolls
This is the most amazing salad dressing EVER!
Mix in the blender to smooth, batter like consistency:
1 lemon juice
1 fresh, red chili
2 - 3 cloves of garlic
1 small piece of ginger
1 Tbsp Tamari
4 Tbsp Peanutbutter

Mix it in Salad of
finely cut green or white cabbage
fresh sweetcorn
grated carrot

and wrap it into leaves of lettuce or spinach, making little parcels.

All of these recipes are incredibly rich in nutrients, give you lots and lots of energy and taste amazing!
Let me know what you think! ;-)

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

BAN MIND CONTROL/ DIRECTED ENERGY WEAPONS TORTURE AND ABUSE

2009-08-23T07:58:58Z

I know this sounds like science fiction or a conspiracy theory, but it's not. It is a complete reality and a huge danger to humanity. Please check out the following petition and sign it. As crazy as this may sound but mind control energy weapons is a reality. Millions of people are suffering from the mental abuse and torture of these weapons that are not openely talked about or known, or "declassified." The abuse is largely sexist and racist and targets people who are of certain ethnicities... primarily who are not white. The abuse is deliberate, cruel, and is done by directing energy beams, via satellite or other means, onto the body/person/ brain of the individuals targeting certain centers of the brain to elicit responses or actions. The companies, military, governments who are doing this also use sound weapons to direct sounds, subtle or not, vibrations and energy in the mind or environment of the victims to harrass, abuse, and control the actions of these individuals. Whether they are able to do control the person or not, they definitely abuse and severely mentally and psychologically hurt the victims.

BAN MIND CONTROL/DIRECTED ENERGY WEAPONS TORTURE AND ABUSE

To: the President of the United States, Members of the U.S. Senate and Members of the U.S. House of Representatives, see more...your Governor, Members of your State Senate, Members of your State House, the President of the United States, Members of the U.S. Senate and Members of the U.S. House of Representatives

Started by: Soleilmavis L

WE CONCERN ABOUT THE ABUSE AND TORTURE OF THE FOLLOWINGS :- DIRECTED ENERGY WEAPONS; NEUROLOGICAL WEAPONS; MIND CONTROL WEAPONS; BODY AND BRAIN MANIPULATION WEAPONS; PSYCHOTRONIC WEAPONS; SPACE WEAPONS; NON-LETHAL WEAPONS; COINTELPRO; ANDany other unacknowledged or as yet undeveloped means inflicting death or injury on, or damaging or destroying, a person (or the biological life, bodily health, mental health, or physical and economic well-being of a person) through the use of land-based, sea-based, or space-based systems using radiation, electromagnetic, psychotronic, sonic, laser, or other energies directed at individual persons or targeted populations or the purpose of information war, mood management, or mind control of such persons or populations.Please help to ban abuses and tortures of above-mentioned weapons.
Yours Sincerely,
Soleilmavis
peacepink.ning.com

"Mailtem" members of THE WORLDWIDE CAMPAIGN AGAINST the (secret) Abuse and Torture That Uses Mind Control, Directed Energy Weapons and Manipulation Weapons on Every Living Being.
peacepink.ning.com/forum/to...m-members

1.

This petition ends on Dec 31.

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Ethiopian foods

2009-08-22T01:32:43Z

As far as i know Ethiopian food consists of spicy vegetable and meat dishes, a thick stew or wat. Seems interesting...wanna know how to cook some of it. You can also try to look at http://friendseat.com for some vegetarian recipe.

Gourmet.

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

A great vegetarian burrito or taco recipe.

2009-07-30T08:35:52Z

What is your most creative way of making it. I want spicy, sweet, weird and I can't believe I am actually trying this recipes.

posted in Vegetarian & Vegan Recipe Exchange - 6 replies

Yummy banana & cinnamon pancakes

2009-07-21T00:34:45Z

I made these with my son, 2 days in a row, they are delicious!!!

White (or mix of white & wholemeal) spelt flour, sieved
mix with liquid (milk, soya milk or water - I used goats milk and water)
add eggs (about 1 small egg for two pancakes)
add mashed banana (about 1 small per person)
add 1 big teaspoon of cinnamon and 2 spoons of honey
whisk well and bake like pancakes.

I am sure there might be a vegan version without the eggs, maybe add a small amount of baking soda and vinegar?

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Any really good Curry dishes?

2009-06-24T05:16:13Z

I love curry but I am looking for a dish that is good for me. I only have one dish which involves fish. I would like a dish that might just have all vegetables in it. I don't eat much meat if I do it is only chicken and fish, but vegetarian and vegan dishes I really enjoy I just don't have many, i figured there must be a curry dish out there for me.

posted in Vegetarian & Vegan Recipe Exchange - 8 replies

jerusalem artichoke recipes?

2009-06-22T15:53:05Z

does anyone have any to share?

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

crock pot recipe ideas

2009-06-22T15:40:56Z

does anyone have any good vegetarian or vegan recipes for slow cookers.

i already do spaghetti sauce, vege chili , and black beans in the slow cooker but i need other ideas.

thanx

posted in Vegetarian & Vegan Recipe Exchange - 13 replies

vegan recipe for royal icing?

2009-06-22T15:29:01Z

I am making a cake for a friend's birthday. I have a recipe for the cake itself and the ganache and the filling I'm using- but I am looking for a vegan recipe for royal icing so I can write a message on a cake. Does anyone have one that they've tried? Thanks.

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

do you have a good post-Master Cleanse vegetable soup recipe?

2009-06-20T16:10:21Z

Hi All -

I'm winding down very soon from a 10 day fast (currently on Day 7!) on the Master Cleanse and seeking your recipes for a strictly vegetable soup to help me assimilate back to solid foods. Care to share?

Thanks!

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Free Sample

2009-06-20T14:25:42Z

Coromega- Get a free Omega3 Squeeze Sample.
http://www.freakyfreddies.com

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Celiac Diet...

2009-06-19T20:47:01Z

I have been cautioned to avoid gluten from a person diagnosed with Celiac disease. I still need to be tested to be certain, but I am taking the high road and preparing ahead of time incase there are positively negative results and I do infact have Celiac disease...

I've been successful so far, but it is hard..! Harder than avoiding meat and dairy combined... I would love some advice on what steps to take to stay ahead of the dietary dance I've been through. Places to shop, quick and easy meals, ways to stay aware of wheat content...

I found myself purchasing a vegan Voodoo doughnut; I quickly realized it would of course still contain gluten and passed it off to a kid on the street..! I'm still new to this game...

posted in Vegetarian & Vegan Recipe Exchange - 12 replies

sweet potato pancakes

2009-06-19T02:57:07Z

Any chance anyone knows how to make those amazing sweet potato pancakes?
They don't have to be vegan because they are not for me.
Please send me the recipe if anyone knows.
Thanks.

posted in Vegetarian & Vegan Recipe Exchange - 6 replies

Mock Soy Vay Veri Veri Teriyaki Sauce (Homemade version - Very Very close the real thing!)

2009-06-10T14:25:57Z

I searched for a homemade (fake) version of Soy Vay Veri Veri Teriyaki Sauce but to no avail, so I’m posting my very very own version. It has 95% of the same ingredients that are in the Soy Vay version, but I’ve substituted garlic + garlic powder for the garlic granules.

It’s pretty close but you be the judge and adjust it how your taste buds tell to change it. My feelings won’t be hurt a bit. But I should tell you that my husband considers himself “quite the teriyaki” expert and he thought it tasted just like it.

It’s easy to make. Recipe time is maybe 15 – 20 minutes.

MOCK SOY VAY VERI VERY TERIYAKI SAUCE

Ingredients

2 cups - Soy sauce (I prefer the light soy sauce but any will work)
¾ cup - sugar
1 Tbsp - brown sugar
1 Tbsp - fresh garlic (minced)
1 Tbsp - fresh ginger (grated)
¼ cup - sesame seeds (toasted)
¼ cup - sesame oil
¼ cup - dried onion
1 tsp - onion powder
1 tsp - garlic powder
1 tsp - ginger powder
1 Tbsp - cornstarch (dissolved in water)

Whisk all the ingredients together in a small bowl. Transfer the mixture to a small sauce pan. Heat the sauce over low heat until the sugar begins to dissolve. This should take between 10 – 15 minutes. It’s alright if all the sugar doesn’t completely dissolve, it will eventually dissolve over time. In the last 5 minutes of cooking, dissolve the cornstarch in ¼ cup of water and add to mixture. This will help to make the sauce a little thicker without changing the flavor very much.

Allow to cool and transfer to a bottle so you can put it in the refridgerator. It’s best to all to cool overnight before use, but if you are in a hurry, you can use it to marinate right away. Works great on vegetables for soy meat products.

Hope you enjoy it and I hope it’s passes the audition!
Any questions or comments are welcome,

Nadja Dee
Email: benignlives@earthlink.net

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Excerpts on Celiac Disease

2009-06-08T10:14:01Z

To stay gluten free is really a tough ask for those with celiac disease. As this ubiquitous protein is present in most of our day to day foods and also be found in everyday products such as medicines, vitamins, and lip balms.

Here is a video footage of popular media person Elizabeth Hasselbeck discussing Celiac Disease with her physician.
"http://blog.foodfacts.com/index.php/2009/04/29/celiac-disease-elizabeth-hasselbeck"

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Any 'recipes' for achy joints?

2009-05-27T20:14:21Z

I am 46 and have gone through menopause :) but oh my aching joints! have tried veggi alternatives and at present taking advocado oil (and eating them) What about flax oil? does it really work? I get so stiff, especially after being in one position for too long! thanks :)

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Low fat saag paneer recipe?

2009-05-24T23:14:19Z

Has anyone tried making saag paneer with lowfat milk?

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

New Report on Organic Soy Released!

2009-05-20T14:28:31Z

Hey all! The non-profit I work for (The Cornucopia Institute) just released a super report on organic soy, along with a scorecard that rates the integrity of all the organic soy products on the market. Please visit their site to check out both – some really important and helpful information in it. Well-researched.

Site: www.cornucopia.org

link to report: http://www.cornucopia.org/2009/05/soy-report-and-scorecard/

link to scorecard: http://www.cornucopia.org/soysurvey/

Below is also the press release we sent out about it, for those who may be interested.

Thanks! Contact us if you have questions!
Lynn

May 18, 2009
FOR IMMEDIATE RELEASE

Contact:
Mark Kastel 608-625-2042
Charlotte Vallaeys 978-369-6409

New Report: Many Organic Soy Food Brands
Importing Beans from China

We no longer trust these imports to feed our pets
They have no place in organics

Cornucopia, WI: Tremendous growth in the organic soy foods industry has occurred over the last two decades as consumers seek healthy dietary alternative sources of protein. Many companies touting their "natural" or "organic" soy brands have found favor in the supermarket. A new report, released this week by The Cornucopia Institute, lifts the veil on some of these companies, exposing widespread importation of soybeans from China and the use of toxic chemicals to process soy foods labeled as "natural."

The report, Beyond the Bean: The Heroes and Charlatans of the Natural and Organic Soy Foods Industry, and an accompanying ratings scorecard of organic brands, separates industry heroes—who have gone out of their way to connect with domestic farmers—from agribusinesses that are exploiting the trust of consumers.

Part of the meteoric rise in organic food sales has been built on the expectation from consumers that organic foods support a more environmentally sound form of agriculture and one that financially rewards family farmers through their patronage. "Importing Chinese soybeans or contributing to the loss of rain forests by shipping in commodities from Brazil just flat-out contradicts the working definition of organic agriculture," said Mark Kastel, Senior Farm Policy Analyst at The Cornucopia Institute.

Through a nationwide survey of the industry, onsite farm, and processor visits, plus reviews of import data, Cornucopia assembled a rating system aimed at empowering consumers and wholesale buyers with the knowledge necessary to support brands that respect the fundamental tenets of organics.

"The good news in this report is that consumers can easily find, normally without paying any premium, organic soy foods that truly meet their expectations," said Charlotte Vallaeys, a researcher at Cornucopia and the primary author of the report.

One company that had an excellent opportunity to meet consumer expectations by supporting the growth of organic acreage in North America was Dean Foods, makers of the industry's leading soymilk, Silk. Instead, after buying the Silk brand, Dean Foods quit purchasing most of their soybeans from American family farmers and switched their primary sourcing to China. This cost-cutting move helped them build their commanding soy milk market share using soybeans of questionable organic certification from China.

“White Wave (the operating division of Dean Foods that markets Silk and Horizon organic milk) had the opportunity to push organic and sustainable agriculture to incredible heights of production by working with North American farmers and traders to get more land in organic production, but what they did was pit cheap foreign soybeans against the U.S. organic farmer, taking away any attraction for conventional farmers to make the move into sustainable agriculture,” said Merle Kramer, a marketer for the Midwestern Organic Farmers Cooperative.
And now Dean, the $11 billion agribusiness behemoth and the nation's largest dairy concern, has quietly abandoned organic soybeans in most of the Silk product line, switching to even cheaper conventional soybeans without changing UPC codes for retailers or lowering pricing to consumers.

After reports from cooperative and independent natural foods retailers around the country Cornucopia visited a Whole Foods store in downtown Milwaukee, Wisconsin and found only one of 25 Silk soymilk products was organic. "This is a radical departure by a brand that was widely viewed as an organic market pioneer," lamented Kastel.

Cornucopia's Vallaeys warned: "Health conscious shoppers should no longer associate Silk with organic, and should seek the green USDA Certified Organic seal when purchasing soy products.”

"As a vegetarian, for health and ethical reasons, I am appalled that some large corporations are profiteering on my trust in their brand," said Joan Levin, a Chicago consumer who says she is fiercely committed to organics.

Meanwhile, highly committed companies like Eden Foods, one of the country's largest organic soy foods producers, Small Planet Tofu, and Vermont Soy work directly with North American organic farmers.

“Small Planet Tofu has bought organic soybeans from me and other farmers I work with for the past 17 years,” said Phil Lewis, an organic farmer in Kansas. “This relationship is priceless, because I know that I can count on them even if I have a bad year with droughts or floods,” Lewis added.

“The top-rated companies that nurture relationships with American organic farmers should be rewarded in the marketplace. We hope that organic consumers will use Cornucopia’s soy scorecard when deciding which organic soy foods to buy,” said Kastel.

Some soy food makers that did not participate in the scorecard study may have been hesitant to share their sourcing information because they also buy organic soybeans from China. “Their reluctance to disclose their sourcing information makes sense, given the USDA’s weak oversight of certifying agents working in China,” noted Kastel.

The USDA waited five years before sending auditors to China to examine the practices of that country’s certifying agents. And even when in China, the USDA’s auditors visited only two farms in the entire country. On these two farms, they found multiple noncompliances with U.S. organic standards. USDA auditors also discovered that Chinese-based organic certifying agents did not always provide a translated copy of the U.S. standards to clients who apply for organic certification.

The Chinese findings support concerns that American farmers have raised for years, which is that organic imports from China may not always be held to the same strict standards as American crops. They also raise serious questions about whether Chinese farmers are adequately informed about the USDA organic standards and requirements.

“If the reputation of organic food is impugned through illegal and fraudulent activities in China, and an incompetent level of oversight by the USDA, it will be the domestic farmers and entrepreneurs that built this industry who will be harmed,” added Kastel.

Hexane: The Dirty Little Secret of the Natural Soy Foods Industry

Behind the Bean also exposes the natural soy industry’s “dirty little secret”: its widespread use of the chemical solvent hexane. Hexane is used to process nearly all conventional soy protein ingredients and edible oils and is prohibited when processing organic foods.

Soybeans are bathed in hexane by food processors seeking to separate soy oil from the protein and fiber of the beans. It is a cost-effective and highly efficient method for concentrating high-protein isolates. But hexane is also a neurotoxic chemical that poses serious occupational hazards to workers, is an environmental air pollutant, and can contaminate food.

Residue tests reveal that small amounts of hexane can and do appear in ingredients processed with the toxic chemical. The government does not require that companies test for hexane residues before selling foods to consumers, including soy-based infant formula.

"Consumers who are concerned with the purity and healthfulness of their food should continue to seek out organic alternatives as part of their diet and support the many high-integrity brands outlined in our study," Vallaeys stated.

The full Cornucopia Institute report, or an executive summary, including the scorecard of organic soy brands, can be found at www.cornucopia.org

- 30 -

MORE:

Pacific Foods, another major organic manufacturer, for example, puts a “Certified to the Source™” seal on its organic soymilk packages, yet refused to share with customers and Cornucopia researchers any sourcing information. Additional Cornucopia research of available import databases indicates that Pacific Natural Foods buys hundreds of thousands of pounds of organic soybeans from China. "Obviously, Pacific Foods knows their customers well enough that they felt sharing this information openly with them would not reflect well on their reputation," added Vallaeys.

"When consumers choose to invest in organic food, they think they are choosing a safer and more nutritious product for their families,” said Cornucopia’s Kastel.

Dean Foods has also been the subject of industry scrutiny and USDA investigations for their dependence on giant factory farms, some with over 10,000 animals, producing "organic" milk while violating federal standards.

The Cornucopia Institute, a Wisconsin-based nonprofit farm policy research group, is dedicated to the fight for economic justice for the family-scale farming community. Their Organic Integrity Project acts as a corporate and governmental watchdog assuring that no compromises to the credibility of organic farming methods and the food it produces are made in the pursuit of profit.www.cornucopia.org

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Anybody interested in giving an interview?

2009-05-19T17:00:02Z

Hi,

My name is Grace and I'm a student at Northwestern University. I'm doing a research project about online communities, and I was wondering if any tribe members would be interested in talking on the phone with me about this particular community and how it functions. Please feel free to respond and we can set up a time to talk. The interview would take no longer than ten minutes. Thanks!

Grace

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Fish sauce replacement

2009-05-18T06:49:07Z

Does anyone know of a good replacement for fish sauce? One of my favorite things to basil tofu but the recipe calls for fish sauce.

posted in Vegetarian & Vegan Recipe Exchange - 26 replies

Brag Worthy Chili Recipes

2009-05-16T06:54:11Z

In checking on the many topics here I've either skipped or not seen a thread for a good vegetarian (or vegan) chili. Believing that you ask what you're looking for I'm starting this thread.

So... who out there has a chili recipe so absolutely worthy of bragging rights that they'd gladly suffer the slings and arrows of dissent, argument, insult, rancorous disagreement, righteous indignation, effete poo-pooing, and foaming mouthed dissent?

Why have world leaders come bowing at your feet for a small taste? Why as an adult have your parent(s) re instituted paying you an allowance for just another half a bowl of your veggie goodness. What is that secret ingredient that special.....something that makes your chili particularly brag-worthy.

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

carob chips?

2009-05-16T02:24:03Z

I decided to buy some today that are unsweetened.. Never tried before and can't exactly say i enjoy the taste... anyone have any recipes or suggestions of what I can do with these so they don't go to waste??

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Vegetarian sushi

2009-05-08T17:18:26Z

I bought some from Tesco! It was 'interesting' to say the least! I enjoyed the change, and although very filling , it was £3 a serving. There was a teeny fish shape bottle of soy sauce, wasabi sauce and pickled ginger! ...we need more exciting variety lunches like that, but how/what do you eat at work?

posted in Vegetarian & Vegan Recipe Exchange - 13 replies

vegan pizza to go. get it while it's hot!

2009-05-07T21:31:44Z

In Los Angeles - so yesterday i found out about this place in boyle heights(my town :D).

BH is located just over the bridge connecting downtown LA with ELA.

FYI - call in your order and take it to go or have it delivered if you're local. It's not in a great area to sit & eat.

http://www.eatpurgatorypizza.com/index.html

So I got one last night, they open at 6pm. It was really good. ;D

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

All fruit recipe

2009-05-07T02:37:36Z

I am trying to become a fruitarian (not a terribly strict one though, as I want to also eat beans, nuts, etc). However, I am not sure where to begin in terms of just eating fruit and whether certain fruits can't be mixed together. I read somewhere that if you do this, you should only eat one type of fruit, then wait 1-2 hours until you eat another type of fruit??? I want to be able to make healthy nutritious delicious meals, and want to know if anyone has experience with this and just fruit?

Thanks :D

posted in Vegetarian & Vegan Recipe Exchange - 6 replies

TVP

2009-04-26T04:01:04Z

Anyone got a good source of recipes using Textured Veg Protein.. I bought a pack and thought.. hmmm do I just use this as meat.. but was sure there'd be some cool ideas on here..

thanks

with love and blessings
Sunny and Pierre Soleil

Harmonic Emergence - Return to Earth
H.E.R.E.

http://people.tribe.net/windwaterclear H.E.R.E BLOG
http://harmonicemergence.org/ - OUR FOUNDATION SITE
http://www.panoramio.com/user/2861230 A photographic tribute to the hallowed forests we roam
http://groups.yahoo.com/group/justcamping/ SMALL INFORMAL FOREST GATHERINGS. More than just camping
http://www.everytrail.com/
http://tribes.tribe.net/harmonicemergence JOIN OUR TRIBE

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Rosemary Artichoke Hummus

2009-04-23T16:13:08Z

I'm sort of obsessed with this hummus right now, so I thought I'd share!

Rosemary Artichoke Hummus

2 garlic cloves
3 to 4 tbls fresh rosemary, roughly chopped (I've used dried rosemary
too, about 5 pinches)
1 - 15oz can of garbanzo beans
1 - 15oz can of quartered artichoke hearts, drained. (I've also used
the marinated smaller cans to add more flavor)
Juice of one lemon
3 to 4 tbls EVOO
Salt to taste

Combine garlic and rosemary in the bowl of a food processor. Pulse to
chop 8 - 10 times. Add garbanzo, artichoke, and lemon juice and
process for about 30 seconds. Scrape the bowl and process again while
drizzling the EVOO through the top. Add more to make it soft and
smooth if you like. Add salt to taste at the end. I add a teaspoon.

xo,
matty

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

yummy vegan lasagna

2009-04-23T08:26:27Z

I made this for my family get together this easter even though there was only one vegan and one vegetarian in the bunch. Everyone LOVED it and took extra home. my sis even went after me as i was leaving to ask for the recipe. i'm definately adding it to my dinner rotation. I hope you like it too.

http://www.vegetariantimes.com/recipes/10851?section=

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

The Future of Food

2009-04-22T19:46:23Z

In part two, Dr. Vandana Shiva expresses her strong views about the problems of hunger in the developing world; the struggle of farmers in India; biotechnology, and her prescription for the type of farming model she believes the world needs.

http://cookingupastory.com/show/vandana-shiva-the-future-of-food-part-2/

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Meat Substitute Advice

2009-04-22T06:05:03Z

After having been a heavy meat-eater all my life, I recently gave up all land meat. And have been done fine eating fish and other seafood regularly.

However, the other day while walking in the grocery store late a night...I got the distinct urge to rip flesh with my teeth. Being a little sick of eating fish, I went over to the part of the store that had meat substitute products...their selection was surprisingly large...veggie bratwurst, hotdogs, sausages and meatless patties of doom etc. The only thing is, I had not tried any of them, so had no idea what would satisfy my meaty desires...and what linger in my mind as the bitter taste of disappointment.

So my question to you....yes, you who are reading this night now....is what meat substitute products do you recommend?

In the past:

I have liked:
---------------
MorningStar Farms Veggie Breakfast Patties
MorningStar Farms Veggie CornDogs

I have disliked:
-----------------
MorningStar Farms Veggie Bacon Strips
I forget which brand, but it was fake ribs of some sort in BBQ sauce

posted in Vegetarian & Vegan Recipe Exchange - 30 replies

who is buying organic?

2009-04-21T13:54:07Z

This is a real eye opener I highly recommend that you give it a once over.

It's a good run down of the creation, incorporation, merger and acquisitions, and distribution of organic products and their companies. It's quite an eye opener. I'm told it came from the Arianna Huffington blog.

http://www.msu.edu/~howardp/organicindustry.html

All the more reason to support local food production.

posted in Vegetarian & Vegan Recipe Exchange - 6 replies

Bad News For Big Ag — GMO Crops Don’t Increase Yields

2009-04-20T07:44:46Z

Food Renegade
Sunday, April 19th, 2009 | Author: KristenM

You’ve heard of GMO crops, haven’t you? GMOs (genetically modified organisms) are crops which have been substantially altered using genetic engineering. They’re unnaturally modified foods whose safety is dubious at best. (Many European countries have banned their use completely.)

And unfortunately, they’re quite pervasive here in America. 90% of the soybeans grown in the U.S. are GMOs, as is 63% of the corn. These expensive crops were sold to farmers around the world by a handful of mammoth biotech corporations with promises of radical yield increases.

According to a recent report published by the Union of Concerned Scientists, those were empty promises.

While it’s true that we’ve seen crop yield increases in the fifteen years since the use of GMOs became widespread, the report argues that other factors led to those increases. In fact, when they contrasted yields of genetically engineered soybeans to low-input, organic yields for soybeans, the low-input crop outperformed the GE crop by 13%.

.......

http://ow.ly/3hQq

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

foods to help with eczema

2009-04-14T16:45:35Z

I'm a bit googled out and thought you smart folks might have some tips or resources for this one. I've already searched this tribe and others for eczema info, but didn't find what I needed. I'd like to try to lessen the severity of my eczema flare up right now and possibly reduce the length of it. Any suggestions on foods or supplements different from what I'm taking now? Info on my situation and diet below. :)

I have a mild case of eczema, which is easily manageable with some Elidel throughout the year. and since moving to the southwest I rarely have flareups. However, the winter-to-spring season change always wreaks havoc on my system body-wide, and every 10 years or so I get a raging eczema flareup. Now is one of those times.It's only affecting the thin skin around my eyes, making the skin puffy and dry and maddeningly itchy. In the mornings the puffiness is so extreme it distorts the shape of my eyes and sometimes partially closes them. It goes down after a couple of hours and then the rest of the day the skin is poofy and itchy. The Elidel helps, but the condition is just worsening and from past experience it's likely going to have to run its course for another month.

It seems to be environmental more than dietary triggered, since it happens as specific times of the year. However, because the condition of my skin seems to reflect my overall health I thought addressing diet might help alleviate the problem.

I'm already avoiding:
hot showers
any kind of new or irritating creams
sugars like jelly, gatorade, chocolate, soda
I've been eating a fair amount of spicy food since cheap and easy translates to Mexican or Italian food, but trying to cut back

I'm a vegetarian (eat fish for protein, but no pork, beef, chicken, or dairy).
I'm broke at the moment so my diet is mostly the following:
veggies: spinach, kale, green peppers, carrots, canned tomatoes, garlic, onions
protein: soy meat, tofu, various beans, canned tuna, peanut butter
starch: wheat bread, brown rice, spaghetti, oat meal
fats: olive oil, vegetable oil spread (country crock)
drinks: rarely drink soda, mostly drink water. trying increase my intake of water
...none of the above is new. I've been eating that way for the past months, before the flareup.

advice or info much appreciated. :)

posted in Vegetarian & Vegan Recipe Exchange - 17 replies

tofu

2009-03-28T06:07:33Z

hi! anybody has any idea/recipe on how to do (easy) homemade tofu?

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Boston Vegetarian/Vegan Places

2009-03-21T14:43:19Z

I will be in Boston next weekend and would love to check out some yummy Veg restraunts. I have found a few through google, but thought I would ask and see if anyone here recommends a particular place.

Thanks.

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Ethiopian Food

2009-03-13T20:07:01Z

I'm looking for recipes and info on Ethiopian food/cooking. Any suggestions?

I haven't found any good websites, as they all suggest alternatives for that can be found in the American grocery stores.

I don't need a recipe for Tej made by mixing wine and honey, I want to brew it myself.

The health food store here sells all manner of ingredients, so I have no problem finding tef.

I'm looking for authentic recipes without substitutions.

posted in Vegetarian & Vegan Recipe Exchange - 29 replies

Canned Hominy

2009-02-27T20:46:51Z

Yellow, white... what do you do with it besides salt + pepper?

Any spices, ingredients, cooking techniques or health scare warnings?

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

how to make your own peanut butter

2009-02-23T15:12:47Z

As I was going to assemble myself some sandwiches for lunch a couple
of days ago I noticed we were out of peanut butter. I did not want to
go out and buy some because I am unsure and a bit confused as to what
has been recalled due to salmonella outbreaks. So I said to myself,
well, I have a pound of raw peanuts in the freezer and a perfectly
good food processor (a brand new kitchenaid). I figured I would try
it. It worked out great, so here is how I did it.

Home made peanut butter

1 lb raw peanuts
1 tsp salt

You will need an oven and a food processor for this method.

Bake peanuts at 300F until toasted as you like it. A note here. They
looked pretty dark to me but the peanut butter came out a little
lighter than what I get at Trader joes. So on my next batch I will
roast a little darker. This can be adjusted to your taste, but look
at the peanuts while toasting pretty often to make sure they do not
get too dark.

Let peanuts cool down (I placed mine on a large cutting board).
Divide batch in two and grind with the small processor bowl. This
could also be done in several batches with a spice/coffee grinder if
your food processor does not have a small blade/bowl for grinding.
After you have a coarse peanut meal, place in large processor bowl and
just hit the ON button until it makes peanut butter. You have to watch
it to make sure the processor does not get unbalanced, but it does not
even take that long to get 100% peanut butter.

I was a little worried that maybe I needed to add oil to make it go
smoother, but no, only peanuts and salt worked wonderfully! I think I
will continue making this even after the peanut-salmonella scare is
over.....

posted in Vegetarian & Vegan Recipe Exchange - 7 replies

Recipes for Tomato Basil Bisque PLEASE

2009-02-22T13:10:16Z

I am in love with this flavor...and want to make it myself. Anyone have a recipe for "Tuscan tomato basil bisque"?

I love to cook raviolis in it, dip bread, and just drink the stuff!

Thanks in advance for your creative help!

posted in Vegetarian & Vegan Recipe Exchange - 9 replies

Hi from Florida.

2009-02-05T23:57:28Z

Any fellow florida vegetarians in the tribe? Would love to meet up and get some food.......
I'm in Melbourne everyone one I meet here eats meat ;(
-Sean

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

calling all NON-CHINESE based vegan/vegetarian meats

2009-02-04T11:18:47Z

We lost Unchick and now VEAT is gone.

Tofurkey is great, but they don't have chicken bites.

Anything other than Quorn (egg as an ingredient) that people know of in terms of American-made (ie, no melamine, etc) fake meat products?

posted in Vegetarian & Vegan Recipe Exchange - 8 replies

♥ MEATLESS MEAT RECIPE #1 MOCK CHICKEN NUGGETTS ♥

2009-02-04T11:12:29Z

morning star puts filler into their products,,not so healthy,,at all,just like most pre-packaged,processed foods,these companies are only trying to make a proffit,i have realy great tasting alternatives,that are nutritious and not costly,,here is meatless meat #1

MOCK CHICKEN NUGGETS:

1 cup white unbleached flour,
1/2 cup of wheat gluten
1 tablespoon of salt,
1 cup of COLD water
1/2 teaspoon of liquid smoke (this is not nessasary if you don't have it in your kitchen)

Add the flour,wheat gluten,and saltin a bowl,,stir the dry ingredients,when done mixing them up,add the liquid smoke,(optional) and add the Cold water too,mix baby ,mix,you should have a dough,you can use your hands if it's too hard to spoon it,,,pick it up,,,form a nice ball,set it in your bowl for about five minutes,or a little more,heat a skillet to medium heat with about a quarter inch of oil in the pan,when the oil is hot,take some cold oil and rub this on your hands,,,(this will make it easier for you to handle the meat,,take a bit of the mix,,chicken nugget size,,and make your shape,pat it down,and these chicken nuggets are going to be thinner that the regular kind that you see,about a half inch thick please,,so,drop your nugget into the oil,fry it,and turn it once it is browned a bit,they cook rather quick,so be vigilant,

yeah,take them out to cool,and there you go,,excellent with honey barbacue sauce,,mmm mm good home cookin,Kids love um,,and some intersting facts for you,,,wheat gluton is over 90% protein! talk about a super meat substitute,! this recipe takes homage to my youtube friend sarah,,you can find all of her wonderful videos,under , "pioneer living"
much love,and be well,♥

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Mushroom Dishes

2009-01-30T07:57:11Z

Hello, I am new to this club. I love mushrooms, especially nice fat, juicy portebellos that I buy often. The problem is I am limited to the dishes I can create because I don't know of much. I have this mushroom, asparagus, tofu and onion dish if anyone is interested but what other possibilites are there?

posted in Vegetarian & Vegan Recipe Exchange - 32 replies

First time cooking Tofu help!

2009-01-12T20:34:58Z

I am what you call a junk food vegetarian. I live on veggie burritos, pasta, salad, almond butter, granola, and veggie burgers.

I always buy tofu, and never cook it. I know it sounds so lame, but I'm afraid I'll ruin it, so I don't even try!

What's the best way to cook it? in the over? or is it better to sautee it with some rice and veggies? Any yummy recipies i should try tonight?

Help! :)

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Acorn Squash

2009-01-04T21:48:54Z

There is a world foods market here in Houghton, MI on the weekends with wonderful produce, some of which is squash, and I am wondering what some good Acorn squash recipes are?

posted in Vegetarian & Vegan Recipe Exchange - 8 replies

delicious vegan chili!

2008-12-30T21:09:40Z

This stuff is incredibly easy and especially delicious! It takes about an hour to prepare but there isn't much work to be done except chopping.

Ingredients:
- 1 T olive oil
-1/2 med onion, chopped
-2 bay leaves
-1 teas cumin
-2 T dried oregano
-1 teas salt
-2 stalks celery, chopped
-2 green bell peppers, chopped
-1 jalapeño pepper, chopped (makes it pretty mild, bump it up to two if you like more spice)
-3 cloves of garlic, chopped
-2 (4 ounce) cans chopped green chili peppers, drained
-2 (28 ounce) cans crushed tomatoes
-1/4 chili powder
-1 T black ground pepper
-1 (15 ounce) can kidney beans, drained
- " " garbanzo beans, drained
- " " black beans
- " " whole kernel corn
-1 pound extra firm tofu, crumbled.

Directions:
1. Heat olive oil over med. heat, stir in onion and season w/ bay leaves, oregano and salt. Cook until tender.
2. Add celery, green ell peppers, jalapeño peppers, garlic and green chili peppers. Cook until veggies are heated through.
3. Reduce heat to low and simmer for 5 minutes
4. Mix tomatoes and all three beans into the pot and season with chili powder and black pepper.
5. Bring to a boil, reduce heat to low and cover. Let simmer for 45 minutes
6. Stir in corn and tofu and continue cooking five minutes before serving.

enjoy!

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

butternut squash?

2008-12-28T10:12:13Z

actually, any squash recipes. butternut is my favorite because it's so sweet but there are many kinds of squash i've never tried. i usually just bake it with a little bit of butter and seasoning. any suggestions or good recipes?

posted in Vegetarian & Vegan Recipe Exchange - 26 replies

inspiration from vegetarian times

2008-12-25T03:37:17Z

there was a recipe for a roasted veggie dish and i added some stuff to it...things came out good so i thought i'd share

1 large sweet potato cubed
3-4 carrots julienned (cut into thick matchsticks?)
1 large white potato cubed
1 pkg flax seed tempeh steamed/boiled then cubed
1 med onion chopped
1-2 C of brussel sprouts (YUMMMM)

I added a generous amount of olive oil
tamari soy sauce
fresh thyme
fresh rosemary
salt
garlic powder (fresh would have been better)
sprinkling of sugar

baked in a roasting pan on 350 deg F for a bit but it was taking too long so i cranked it up to 400 deg F until things were done and getting a tiny bit brown.

i might add chick peas next time and i think green beans would be great as well as winter squash..... possibilities. This is the first time i have every cooked something edible with tempeh. I'm super excited!

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Quinoa

2008-12-25T03:27:03Z

I've been experimenting with quinoa lately. I came up with a yummy salad this last weekend:

Cook 1 cup of quinoa (I prefer the red kind) with 2 cups water until fully cooked but still a bit crunchy - about 12 to 15 minutes. Drain any excess water. Add 1 cubed avocado, 3 chopped green onions, 1/3 cup dried cranberries, 1/3 cup chopped fresh parsley, 1/4 cup slivered almonds, 1/4 cup sunflower seeds, and 1/4 cup chopped sundried tomatoes (I used the ones not packed in oil).

Mix together a simple oil and vinegar dressing. I usually do 1:1 oil and vinegar, 1 tsp salt, fresh ground pepper to taste, and 1 chopped garlic clove. I found this salad was best with a minimum of salad dressing, so about 1/3 cup of dressing mixed in with the whole thing.

I want to try this with avocado, cucumber and canned mandarin slices next, maybe with a raspberry vinegarette.

Cheers,
'Vieve

posted in Vegetarian & Vegan Recipe Exchange - 7 replies

millet pate

2008-12-22T13:36:27Z

I have just been given a 'verbal' recipe for millet pate and wondered if anyone had a more acurate one? it's supposed to be really tasty!

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

What would you do with.....a lot of chocolate?

2008-12-16T22:15:52Z

I have had it a while but it is still good. It is at least 10 lbs of pure Belgian chocolate, nothing else added, no sugar. It is in a big solid bar, I have to break chunks of it with a hammer and chisel (I keep it cold in the fridge so it is hard...LOL), but that is OK. I have a kitchen scale so I can weigh the chunks and adjust amounts.

I have made two things with it so far, one is vegan, the famous chocolate-tofu cheesecake (there are many recipes). The other recipe I have made is a basic brownies recipe. I simply added a little more sugar since my chocolate is not sweet at all.

Any ideas for other items I could make using this high quality chocolate? I see a lot of recipes that use cocoa, but I don't know if solid chocolate could substitute. I figured now is a good chance for some chocolate use in holiday baking.

All ideas are much appreciated!

posted in Vegetarian & Vegan Recipe Exchange - 8 replies

crash potatoes

2008-12-16T22:01:52Z

this is my new favorite recipe & i thought i'd share.

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

these are soooo very good on cold rainy days

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Typical spanish soup /Sopa típica española.

2008-12-16T21:53:42Z

Garlic soup: I love this soup in winter days to warm up all body.
Ingredients: (for two persons):
2 cloves of Garlic (no???), 1 teaspoonful of paprika, bread of the day before, olive oil, water, parsley and salt.

Fry the peeled and cuted garlic with olive oil in a pot, when it becames a litle brown add the paprika, mixed it well, and add bits of bread, so mixed it, and add 2 glasses of water depent of the quantity of bread, and last the parsley and salt as you like it. Boil it for a couple of minutes and serve it.

If you eat hen maid in freedom eggs, you can put one in the pot when you add the salt, and let it set up.

Sopa de ajo: Adoro esta sopa para en los dias invernales calentar todo el cuerpo.
Ingredientes para dos personas: dos dientes de ajo (venga ya), una cucharadita de pimentón, pan del día anterior, aceite de oliva, agua, perejil y sal.

En una olla fries con aceite los ajos pelados y cortados en lonchas, cuando empiecen a tostarse se hecha el pimentón, se mezcla bien y se hecha el pan echo cachos, se remueve y se echa dos vasos de agua dependiendo de la cantidad de pan, el perejil y la sal. Se deja cocer un par de minutos y se sirve.

Si comes huevo de gallinas criadas en libertad, puedes hecharle uno junto con la sal y dejar que cuaje.

Yuuuuuuummmmmmmm!!!!

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Good "anti-blah" foods?

2008-12-16T17:59:01Z

Been getting over a bug and feeling "blah", probably due to poor nutrition. Any good foods for getting back on track?

posted in Vegetarian & Vegan Recipe Exchange - 7 replies

Lets talk about knives....

2008-12-13T22:56:43Z

I reaaaallly want to my house some nice new knives for the holidays but I am by no means a knife expert! Food prep knives, not like...the knives that you eat with at dinner....
All I know about knives is that um....you should cut tomatoes with serrated knife....(actually I had no idea how to spell serrated until right now).
I have also heard people talking about ceramic knives and how they are super spiffy...does anyone have any experience with em?
I know knives are pretty expensive so I probably wont be able to buy many of them so I really want to make the ones I get be super useful for the most amount of things. What would you guys say the three best and most necessary knife types are? Any brand or shop recommendations in SF?

and now....to thank you for reading....a food joke.........

A preacher goes to a nursing home to meet an elderly parishioner. As he
is sitting there he notices this bowl of peanuts beside her bed and takes
one. As they talk, he can't help himself and eats one after another.
By the time they are through talking, the bowl is empty. He says,
"Ma'am, I'm sorry, but I seem to have eaten all of your peanuts."
"That's okay," she says. "They would have just sat there. Without my
teeth, all I can do is suck the chocolate off and put them back."

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

Tofurky reviews?

2008-12-10T16:51:29Z

So this would be my first year getting a Tofurky product. I've normally made seitan or something mushroomy, but I'm travelling and wont' have time for kitchen wizardry =p
Are these things good? I've heard "they're the greatest things in the world!" and "yuck, never again!" so i just wanted some input

thanks! :)

posted in Vegetarian & Vegan Recipe Exchange - 19 replies

anemia and being vegetarian

2008-12-08T22:45:47Z

how do you maximize your b-12 intake naturally when you have anemia?

I am finding it hard to stay vegetarian due to shopping limitations in my area (Washington Hieghts, NYC) and shopping hours, plus having pretty bad anemia.

I'm afraid of doing too much dairy, since my anemia has made my asthma worse (blood can't circulate oxygen when one has anemia, thus increasing respiratory problems)

Any practical and healthy solutions that don't include soy or too much dairy?.

posted in Vegetarian & Vegan Recipe Exchange - 12 replies

new tribe

2008-12-08T19:26:00Z

tribes.tribe.net/raisingaveganchild

Hello to everyone!
I started this tribe to be able to gain information on nutrition for my child's best health...
We are a vegan family yet, with my 6 year old, I have lots of concerns, questions, worries, wonders...etc.
So, please join and help to grow this community so that the information on raising a vegan child...a vegan family, will flow!

Thanks so much!
Jeanie Summers

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Eating day to day

2008-12-08T07:28:29Z

I wish I was being virtuous but I'm not. After the latest rounds of grocery price increases it's becoming clear that meat is a luxury. I'm not likely to give up dairy unless the prices skyrocket on those too. I've eaten a meatless dinner at least once a week for a while. But I want to expand it to more days and drop the meat eventually.

So what do you eat day to day as a vegetarian? Do you know of any sites that offer menus or at least discuss nutrition?

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Roasted Ratatouille

2008-12-06T19:37:28Z

Fresh tomatoes, diced or prepared 16 0z. can tomatoes chunks
1 large eggplant, diced
1 large red bell pepper diced
1 medium yeloow onion
2 medum squash cut in 1 inch cubes
5 sprigs oregano
1/3 wine if desired
1/8 c. olive oil
salt pepper garlic
saute to desired thickness, adding tomatoes and wine last

posted in Vegetarian & Vegan Recipe Exchange - 7 replies

Fantastic SF Bay Area Kirtan Band !

2008-12-04T01:57:39Z

Check out "Mukti" a truly wonderful kirtan band. They're based in the Bay Area and are playing in Pacifica this Friday, Dec. 5th at Ocean Yoga Studio. Check out their website www.muktimusic.net and watch their 9 minute video. Lead singer, Prajna Vieira, has "The Voice", a true gift from the Goddess !
Many original bhajans and some beautiful classics too. They are absolutely amazing !

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Vegan Cookies

2008-12-02T23:18:05Z

There is a health foods store in the Florida Keys that makes an awesome cookie. It's got nuts, carob chips, shredded carrots, coconut and probably a couple of other things that I am missing in it. Then it looks like there are baked very lightly. They hold together well and are delicious!
Any ideas on a recipe??

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Kid on your gifr list?

2008-11-30T23:31:43Z

If you're looking for some kid's music that they will enjoy and won't drive you totally nuts:

http://debanddoc.net/Deb_%26_Doc/Deb_%26_Doc_Home.html

There is a mix of different styles that are professionally done. The songs are respectful to animals and often give them human qualities.

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Sat. nov 29th, 2008 4th Annual Trance-giving: Featuring Vegan Pot-Luck and Plethora-o-DJ's

2008-11-24T18:16:27Z

~*~TRANCEGIVING 2008~*~
presented by Shiva Shakti
Saturday, November 29th, 2008

This will be the fourth annual Trancegiving. Weather permitting we will have a two part experience for everyone to enjoy. We will start at 2pm @ The Zilker Park Polo Tables located in the southwest area of the park. We will have a vegetarian potluck where everyone is encouraged to bring a vegetarian dish(no meat please). We will have dj's play @ The Polo Gardens until 9pm and then the party will move to Nia Space @ 3212 S. Congress for the rest of the evening. There we will have an even bigger soundsystem and dj's playing from 11pm until 7am. The park party is free, but donations are strongly encouraged to help with the cost of sound and park rental. Admission to the after party @ Nia Space will be $7.

DAY PARTY
Located@ The Polo Tables in Zilker Park
Free vegetarian potluck with DJ's all day in the park.
Featuring:

Rev. Kathy Russell
(Manifest/ Rock N' Bass) Austin, TX

Inka Galactik
(Microvitim/ Dangerous Music Theory) San Antonio

NoFe
(Shiva Shakti) San Antonio

ReYMago

Mahesh

AFTERPARTY
Located @ Nia Space 3212 S. Congress Austin, TX
Admission: $7

Featuring:

Exceed
(Area 512 Entertainment) Austin, TX

Steel Grooves
(Capitol Techno) Austin, TX

Ram-Z
(Audiosmakk/ Discotronix) Austin, TX

DJ Uhm
(Atrium Obscurum) Dallas, TX

Vampyromorpha
(Shiva Shakti) Austin, TX

Apophenia
(Atrium Obscurum) Dallas, TX

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

mung beans favorite recipes?

2008-11-20T16:56:22Z

i have some, how long should i soak them, and what is easy and yummy and vegan that i can make with these?

i figured id pair it with brown rice, at a loss to what vegetbles tastes good with them. thanks!

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

one more kabocha pumpkin left- how shall I cook it?

2008-11-14T19:50:11Z

I love the japanese kabocha pumpkin, and I had several in my crops this year. I love it so much, I am pretty unimaginative with it,- because the flavour is just wonderful..

but I thought I'd get some recipe suggestions from you guys for the very last one.. just to make it extra special.

How would you prepare a japanese kabocha? Any favorit recipes?

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

potato and leek soup

2008-11-14T16:52:15Z

yummmmmmm

vegan butter - sauté the leeks with some carrots (chopped up into 1" pieces and halved) and add buckwheat flour to coat and or some arrow root powder as a thickening agent... this should all be cooking in the bottom of a soup pot

peel and chop up some russet potatoes

add 5-6 C of veggie broth to the above ingredients with a bay leaf and some salt...simmer until all potatoes are cooked

i love this soup..does anyone have any fun or tasty variations? tried it with sweet potatoes?

FYI - i'm wheat and dairy free

posted in Vegetarian & Vegan Recipe Exchange - 6 replies

Sprouted garbanzo hummus

2008-11-09T02:40:31Z

OK, I haven't googled yet, pardon me, but I saw someone mention a sprouted bean hummus and man does that sound good. Any one do it? Any recipes?

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

looking for meatless meatloaf

2008-11-08T22:07:57Z

hiya!
anyone have a good recipe? the ones i keep finding use meat substitutes, which i'm not a big fan of, so i''m looking for a loaf that uses tofu, or seitan.

thought this would be a good dish for me & my toddler!
xoxo
kt

posted in Vegetarian & Vegan Recipe Exchange - 18 replies

A quick question 'bout Tofu~

2008-11-08T21:59:38Z

Can it be frozen without much damage to the product?
I'm thinking of removing the tofu from the liquid tray into a Ziploc bag; don't know if the freezing causes it to crumble.
Thanx.

posted in Vegetarian & Vegan Recipe Exchange - 9 replies

Storing winter squash, apples and potatoes for the winter.

2008-10-29T18:31:11Z

I am wanting advice on storing winter squash, apples and potatoes in my garage for the winter. I live in Portland, OR and with the weather cooling as we go towards winter it seems prudent to take advantage of the seasonal produce at local farms. I think I saw squash for .68 cents per pound. And take advantage of storing some of the wonderful varieties of potatoes and squash not found in stores. The winters here never produce "freezing" temps in my garage and I would suspect it would be like a root vegetable celler in climate. Does anyone have any advice on storing these things so they don't spoil and will keep me in produce until spring?

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Halloween Themed Food!

2008-10-28T18:19:36Z

Okay....who is having a halloween party at their house>?
I know I am...and this year I kind of feel like dorking out and making all halloween themed food...unfortunately I am having trouble thinking of anything past cupcakes and cookies, which are too easy. I tried to do a little search of tastespotting and came up with...
more dessert: pumpkin pie in an actual pumpkin! http://cookandeat.com/2007/10/31/boo-happy-halloween/
and cook drink from Martha Steward of all the people in the world.... http://blog.kimvallee.com/archive/2007/10/12/More-creepy-treats-and-drinks-by-Martha-Stewart-Living.aspx

but what about savory little snacks>? Any ideas? Is there such as vegetarian food coloring that can be made at home? I found this online ( http://www.naturesflavors.com/default.php?cPath=166) but i hate ordering things online, and $15 is a lot to pay for food coloring...

^_^ Hope everyone is having a good week!
( whoo hoo its almost Friday!)

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Vegetarian Yoga and music Collective Invites you back to our online tribe hub

2008-10-25T18:02:57Z

Oneof our favorite tribes » health & wellness » vegetarian &vegan recipe exchange »

Namaste,

We are Yoga awakeners who share your wisdom' we seek vegetarian friends & general exchange

We feel like sharing the diet and health wisdom is a big part of the yoga practice as it should be taught.
We started a blog, and have this tribe. Please add us as a friend, share the links and holla, Or whisper according to your vibe. We love sharing info, discoveries, Ideas, recipes etc

Follow our post back to camp, where you can find our profile, add us.
And stop through our Nutritional Blog,,,
http://sacredliving.wordpress.com/about/
Leave lots of comments!

A Shout out to Kristen’s Raw for stopping through!
http://www.KristensRaw.blogspot.com

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

the ge/gmo invasion

2008-10-25T07:05:13Z

I realize this isn't a tribe about politics, and I don't want it to be. However, there's some pivotal USDA decisions being made, crammed in to bury it in this general election cycle, that will affect how you eat, likely for the rest of your life. I urge you to inform yourself and make a statement. This is pretty serious stuff.

http://gmfoodwatch.tribe.net/thread/cf2fe1b5-f5f5-4e28-9872-3945161ed584

Thanks for (listen/read)ing

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Replacements

2008-10-24T17:14:55Z

Forgive me if this has already been posted but......I just can not get all of the recommended servings and such in my diet. Do any of you know of a GOOD replacement for fruit and vegetable servings? Supplements maybe?

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Matsutake Mushrooms...mmmmm

2008-10-22T19:16:10Z

Just wanted to remind everyone that the coveted Japanese Matsutake Mushrooms are in season....I picked some up today (for the second time ever) at the Japanese grocery store in Japan town.
My first time trying the mushroom....I made a simple dashi broth, and sliced the mushroom suuuper thin. I put the mushrooms in a bowl, poured the hot broth over, covered for like five minutes, threw on some scallion slices, and viola. yummy simple way to start a meal. I think that traditionally this dish is made in a ceramic tea pot.
Tonight I wanted to try something a little more filling...so I picked out one of the biggest mushrooms, cleaned it off, tore it to pieces with my hands. In a pot I started some Burmese red rice, and threw in the mushroom when the water started boiling, with a little mirin and salt.
While the rice was cooking, I opened up a package of seaweed, the fresh kind thats coated in salt. rinsed...covered in roasted tahini, a little soy sauce, and ginger. Then I shredded some chard, put it on the bottom of a bowl. Once the rice was cooked I put that over the chard. Then the seaweeds, with scallions and pea shoot sprouts. MMMMMMMmmmmmmmm!!! Delicious!!!!!

I think that the only thing I would do different next time is maybe throw in the mushroom a little later...this was also my second or third time using the b. red rice, and I couldnt remember how long it took to cook.

I would love to hear other people's matsutake mushroom recipes....its such a special mushroom with a super complex flavor! I did some research online too, and I guess they are also good grilled but not saute'd....

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

Essential unsaturated Fats!

2008-10-16T21:58:33Z

http://www.vegancoach.com/vegan-nutrition-articles.html

Go Patty! Go Veg!

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Beans, Beans, the Magical Fruit....

2008-10-13T14:37:01Z

Lately I've been eating a lot more beans....I go through phases like this. I generally just cook them up and put a few seasonings on them and then eat them. But what do you do, that is quick and easy?

I use dry beans; soak them and cook them up. I like to saute garlic and onion with some diced tomatoes and add that to the beans. Can be quite yummy. I use this with black and anasazi beans.

So...the beans I have:

Black, Anasazi, Great Northwest, Lima, Garbonzo, Pinto, Lentils

What other beans do you use and how do you cook them up?

posted in Vegetarian & Vegan Recipe Exchange - 13 replies

OH boy.. Soy!

2008-10-06T14:27:26Z

So I love soy products.. some more heavily processed, such as Silk soymilk, tempeh and general supermarket tofu.

How much soy is Too much?? I love it enough that I need to know this.. I might add I'm back in a transitional phase to meatless (red and poultry), and don't want to over-do it if there is a limit on soy consumption, e.g. per week. I could find this out elsewhere on the super-brain of the 'net, but I trust you all mo' betta

And.. of course, what is your favorite type of soy product and how do you prepare it?!?

posted in Vegetarian & Vegan Recipe Exchange - 8 replies

Au Lac "Pistacio Bread" YUM!!!!!

2008-10-06T01:42:00Z

My favorite veggie/vegan/raw restaurant in the OC is Au Lac in Foutain Valley. Premiere food, engaging service and an ambiance that has yet to be duplicated in its suave casualness.

Now the question to you out there:
I love the Pistachio Bread on the raw menu. It is savory, an itty bitty sweet and to some degree spicy. Has anyone been exposed to this dish and successfully deconstructed the ingredients AND made this?!

If so, will you share?
It would delight me to give this as a holiday gift at the next pot luck!
Namaste!

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Websites?

2008-10-02T22:06:00Z

So what are folks favorite websites for getting recipes or advice from?

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

I need help with food ASAP ( Los Angeles)

2008-09-30T15:53:47Z

My diet is awful, I am always tired. I have tried to vegetarian before and it has not stuck. I need someone to make me a meal plan, help me shop and ideally be there for me for support. I am ok with eating fish. Just recipes will not be enough. I need a grocery shopping list and a person to show me how to cook some things.( I can do this in trade, I am a grad student in psychology and creating a life coaching business, we could also trade business if I have referals for people who have food issues they need solving and if you have people who need talk therapy)
I feel like I need a detox first. This is in Los angeles. If you have ideas please write me and let's meet soon.

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Unusual ingredients

2008-09-29T22:13:59Z

In the interest of expanding my horizons & our menus (newly into vegetarian cooking) I decided to really pay attention to what was available in my local Korean grocery store rather than just running to the Nori aisle & filling my basket, then running out again (I love Nori, eat it like potato chips!) Anyway. I also decided challenge myself and buy some things I'd never heard of and the figure out what to do with them when I got home. It was a fun task and here's what I ended up with:

ginkgo nuts, fresh, peeled & vacuum sealed
2 bunches of nira (looks like grass)
a package of sea tangle noodles
wood ear mushrooms
beech mushrooms
yam starch cake

I've been doing some research of course and I'm super impressed with the sea tangle noodles (I fearfully opened the package expecting full-on seaweed odor, but these crispy noodles are innocent of odor or flavor) & I can't wait to cook with them. But I wanted to see if any of you had any personal experience with these ingredients and possibly great recipes to share. I'm really baffled about what to do with that yam cake thingy.

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

SUGAR, butter, flour

2008-09-28T20:22:07Z

I am looking for a book that explains adapting baking recipes to get rid of the refined sugar, butter, and/or refined flour
Any ideas?
Paul

posted in Vegetarian & Vegan Recipe Exchange - 1 reply