HDTenEightyP/NetNews huggingface dataset:
From: twain@milton.u.washington.edu (Barbara Hlavin)
Subject: RECIPE:  Spicy Lemon Lentil Salad 
Organization: University of Washington, Seattle
Date: Sat, 14 Nov 1992 00:22:16 GMT



This recipe comes from a newspaper clipping that is mucho years old. 
I've made it many times, and have a few minor alterations that I'll 
include as notes following the nutritional information. 

SPICY LEMON LENTIL SALAD 

1/2 pound tofu				1/2 teaspoon cayenne
1 cup lentils				5 tablespoons lemon juice
4 tablespoons olive oil			1 large tomato, cored and 
1 medium onion, peeled and 		  cut into thin wedges
  diced finely				2 tablespoons minced cilantro
1 medium clove garlic, peeled		1/2 teaspoon salt
  and minced				Freshly ground black pepper 
1/2 teaspoon tumeric			  to taste
======
1.  Cut the tofu into 1/2-inch slices.  Place on a paper towel-lined 
plate, top with a second layer of paper towels and weight with another 
plate.  Let drain 30 minutes.  Cut into small cubes. 

2.  Place the lentils in a saucepan and cover with lots of water. 
Bring to a boil, reduce the heat and simmer 30 minutes, or until 
tender.  Drain well in a colander.  Spread on paper towels for a 
few minutes to absorb excess moisture.  Cool slightly.  

3.  Heat 2 tablespoons olive oil in a large skillet, add the tofu 
and saute until golden around the edges.  Remove from the skillet. 

4.  Heat the remaining 2 tablespoons olive oil in the skillet; add 
the onion and garlic.  Saute 10 minutes.  Stir in the paprika, tumeric 
and cayenne. 

5.  Combine the tofu, lentils, onions, lemon juice, tomato, cilantro, 
salt and pepper.  Refrigerate for about 1 hour to blend the flavors. 

Data per serving (6 servings):
Calories.......220	Carbohydrates......21g	Monounsaturated fat...7g
Protein........11g	Sodium...........180mg  Polyunsaturated fat...2g
Fat............11g	Saturated fat.......2g  Cholesterol..........0mg

Notes:
Re. oil and salt:  I use only half the recommended olive oil and this is 
plenty to do the job.  While the salt isn't essential, I think it 
definitely sharpens the flavors, but I add only a pinch. 


This is really good with a stir-fry of colorful squashes and peppers. 

--Barbara
From: clc8347@tamu.edu (Cheryl Cato)
Newsgroups: rec.food.veg
Subject: Recipe request:  agar-jello
Date: 12 Nov 92 23:48:15 GMT
Reply-To: clc8347@tamu.edu
Organization: Texas A&M University

Ok - Jello used to be one of my very favorite dessert/snack items.  Has
anyone successfully imitated it using agar?  I've failed miserably.

Thanks!

Cheryl Cato
Texas A&M University
cheryl.cato@tamu.edu
---
 - 
Newsgroups: rec.food.veg
From: karen@athena.mit.edu (Karen E. Walrath)
Subject: Re: coconut flakes
Organization: Massachusetts Institute of Technology
Distribution: usa
Date: Thu, 12 Nov 1992 03:22:24 GMT

In article <1992Nov11.030947.19818@eskimo.celestial.com> chips@eskimo.celestial.com (:crp:) writes:
>Does anyone know where (or how) i can get UNsweetened coconut flakes?
>The Bakers's flakes are just way too sweet.	Thanks.
>
Health food stores might have it.  You can also find an unsweetened version
of grated coconut in Indian grocery stores.

Karen Walrath
MIT
Newsgroups: rec.food.veg
From: xmpp@uxa.ecn.bgu.edu (Melody Paul)
Subject: Re: TVP
Organization: Educational Computing Network
Date: Tue, 10 Nov 1992 15:05:16 GMT

What about the MSG in these porducts, someone told me that ADM has MSG.  How
about Morningstar, Heartline and others?
-- 
Melody P. Paul			Office:   708/534-0200
Technical Editor		Fax:      708/534-2042
Educational Computing Network	Internet: xmpp@uxa.ecn.bgu.edu
University Park, IL 60466	BITNET:   xmpp@ecnuxa
Newsgroups: rec.food.veg
From: sj@netcom.com (Suzanne Jacobs)
Subject: Re: Vegan quiche recipes?
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Sun, 8 Nov 1992 06:58:45 GMT

To replace eggs in a quiche, use 2 T. soy flour mixed
to a paste with an equal volume of cold water for
each egg omitted.

I have tried this and it works.  The quiche is not
fluffy, but it tastes fine.

I got this from Nikki & David Goldbeck's _American
Wholefoods Cuisine_.  (Sorry about the American measurement.)

Newsgroups: rec.food.veg
From: vprasad@uoft02.utoledo.edu
Newsgroups: rec.food.veg
Subject: Re: American Celebrity Vegetarians
Date: 8 Nov 92 10:08:09 EST
Organization: University of Toledo, Computer Services

In article <1992Nov8.064246.26359@informix.com>, proberts@informix.com (Paul Roberts) writes:
> In article <tara.721154127@starburst.umd.edu> tara@starburst.umd.edu (Tara McDermott) writes:
>>
>>Elmira, Linea Quigley (of horror film fame), River Phoenix (vegan),
>>Madonna (vegan I think, but can't be certain).  There are tons of
>>other people.  As soon as I think of them I'll post their names.
>>Elmira and Linea Q. both support the Animal Rights movement as well. 
>>
> 
> Kim Bassinger is quite vocal in the AR movement. 
> 
> Paul

	Kevin Nealon of Saturday Night Live is reputed to be vegetarian.

	Siva Prasad
From: dmclaren@neumann.une.edu.au (Debra.)
Newsgroups: rec.food.veg
Subject: Congratulations and Metrication
Date: 11 Nov 92 23:35:27 GMT

Congratulations to all of you "losers" (and I mean that
in the nicest possible way) out there. You've inspired 
me to start my own weight loss program...

There's a problem though... I'd like to know what
is a good amount for me to lose a week *in kilograms*
I don't understand pounds without a conversion chart
which I don't have access to at the moment...

Please help a fellow loser try to look a little 
lighter before her wedding....

Debra

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
| Debra McLaren,             | dmclaren@neumann.une.edu.au |  _--_|\  |
| University Of New England, | --------------------------- | /      \ |
| Armidale  NSW  2351        | --------------------------- | \_.--.^/ |
| Australia                  |   dmclaren@mihi.une.edu.au  |       v  |
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
From: leah@smith.CHI.IL.US (News)
Newsgroups: rec.food.veg
Subject: Re: Lurking Omnivores, The Myth of Traub, and The List
Summary: Where is the discussion of vegetarian food?
Date: 3 Nov 92 23:43:10 GMT
Reply-To: leah@smith.UUCP (L.A.Z. Smith)
Organization: R. H. E. Smith Corp., Wheeling, IL

In article <1992Oct25.205452.6768@cgrg.ohio-state.edu> 
leslie@cgrg.ohio-state.edu (Leslie Bishko) writes:

>> These three topics sure get people in an uproar!
>> ENOUGH, BROTHERS AND SISTERS, VEGANS AND OMNIVORES ONE AND ALL!
>> 
>> Try my calorie conscious vegan lasagna instead of flaming one
>> another!  For this special occaision, I am calling it:
>> 
>> ---------------------
>> PEACE OF LOVE LASAGNA -- good for the heart and soul!
>> ---------------------
{neat recipe deleted}


In article <1992Oct26.093439.11547@actrix.gen.nz> 
Pat.Churchill@bbs.actrix.gen.nz writes:

>I am not a vegetarian but we have meatless meals at least 50 percent
>of the time.  My children do not consider meals without meat unusual -
>just part of their diet.  We find many of our friends are eater fewer
>meat meals.  We may never go completely vegetarian but we enjoy
>cooking and sharing meatless recipes.


Despite being called rec.FOOD.veg, this group seems more like
talk.politics.vegetarian.

Is there some other, more appropriate group where those of us interested
in discussing vegetarian food, recipes and cooking techniques may do so
without fear of flames over what else we may or may not eat?

---
LAZSmith  leah@smith.chi.il.us
Newsgroups: rec.food.veg
From: abulsari@aton.abo.fi (A. Bulsari)
Subject: Re: Conclusions about Ted Altar
Organization: Abo Akademi University
Date: Fri, 13 Nov 1992 06:11:28 GMT

In article <1992Nov13.090912.1@cc.newcastle.edu.au> eerbl@cc.newcastle.edu.au writes:
>
>> We  should be  grateful  to him  for being  the single  most important
>> source  of informative  postings  on r.f.v.  It is to  a  good  extent
>> because of him and Ferrell Wheeler and  Michael Traub that people want
>> to read this newsgroup.
>> 
>> 
>> With regards,
>> 
>> A. Bulsari
>
>I hope the person who started this thread is reading this. It is such
>postings that make me want to read this group. As to the recipes and other
>extraneous matter, I just keep hitting the down arrow. Thats something
>I've come to accept with usenet.
>

Yes, I  am  reading  this. I  am glad that you  said openly what  many
people tell me by e-mail all the  while. I  also think  that those who
don't  like something posted  should  simply  ignore it  and  not feel
compelled to  followup on everything. Some  people who call names have
lost their  credibility - not many  people  seem  to be reading  their
postings any more.

As far as recipes are concerned, I think Tara McDermott and others are
doing a good  service to many. I don't  want  recipes but it  does not
bother me at all.

>
>- Russel
>
>

With regards,

A. Bulsari

Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Re: Get real, Abhay!
Organization: Abo Akademi University
Date: Fri, 13 Nov 1992 11:39:52 GMT

In article <148940017@hpindda.cup.hp.com> gph@hpindda.cup.hp.com (Paul Houtz) writes:
>       1.   How many of us have time to read newsgroups about things we are
>            not interested in?  I like workstations.   I don't spend a lot
>            of time posting anti-PC information to comp.sys.ibm.pc, do I?
>            I wouldn't either, unless I were paid to.

Paul's post is an eye-opener.

>
>            Yet we have people like Rich Young, et al, who are meat eaters,
>            and who spend apparently enormous amounts of time reading and
>            posting voluminous information to this newsgroup, one in which
>            they can't have even the faintest personal interest.

How do we know that  he is  not being paid for it ?  It is  distinctly
possible that the  guilt they feel from their  destructive activity is
so much that only noise can cover  it - like you see some  people  who
cannot tolerate silence because it gets them in touch with reality.

>
>       2.   Rich, in particular, seems to have additional time to do a 
>            surprising amount of research, and has access to professional
>            publications most of us do NOT have access to.   Note also that
>            he posts from Kodak, not from a major university.

How do we know  that those publications really exist ? I don't mean to
say  that  they  don't,  but  I  certainly  don't  have  the  time  to
investigate and nor would I believe blindly that they do.

>
>       3.   There are multiple people doing it, and I get the distinct 
>            impression sometimes that there is a COORDINATED attack going
>            on whenever Michael, Ted, or Abhay make a posting, in order to
>            give the appearance of a consensus of disagreement.

Yes, but the coordination at best  is quite poor.  They  usually start
calling names or write some nasty things which make people ignore them
mostly. Now most people who read  rfv seem to know  how to create kill
files. 

(*The electronic insecticide is the kill file* - A. Bulsari, 1992)

>
>     Perhaps it is simply that meat eaters feel so threatened by vegetarians
>     that they feel the need to follow this newsgroup and defend their diet
>     to people who really couldn't care less.   I don't know.

They might lose their freedom to murder and torture some day. It could
be quite threatening.

>
>     I do know that when I was eating meat, I was interested in diet, but
>     I couldn't have cared less what was going on in this newsgroup.   
>
>     Somebody would have had to PAY me to put in the kind of time that 
>     Rich Young, et al, must be putting in to keep up their attacks in this
>     group.

Yes, but do you *know* that they are not being paid ?

>
>     Food for thought.

(No sarcasm, no jokes in the above.)

Abhay Bulsari

I got really real...



Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: A Quick Breakfast
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Mon, 9 Nov 1992 02:37:20 GMT

Mike Collins writes:

>but seriously, I was wondering if someone could point out a 
>book of "natural" household remedies. I would like to try
>to get off the "shopper drug-mart" syndrome, and cut down on
>my use of store-bought things like toothpaste, deodorant, etc.
>at the moment i'm just using baking soda for the former - what's
>the conventional wisdom on the effectiveness of this?
>its my belief that vegetarianism is only part of an larger
>lifestyle which tries to "tread lightly" on the earth while
>we are here (i think someone else said that). does anyone else
>have these concerns?

Michael, these are good concerns.
I am reminded of Aldo Leopold's most famous line, which
is probably:

	"Quit thinking about decentj land-use as solely
	an economic problem.  Examine each question in 
	terms of what is ETHICALLY and ESTHETICALLY right,
	as well as what is economically expedient.  
	A thing is right when it tends to preserve the
	integrity, stability, and beauty of the biotic
	community.  It is wrong when it tends otherwise"
	    (from "A Sand Country Almanac and Sketches
	     from Here and There", 1949)

	
Now, down to more practical and prosaic matters.  :-(
Frankly, I don't hold much favour with "natural" remedies (i.e.,
folk medicine), but what you have in mind is the different pursuit 
of finding substitutes for over-packaged, over-commercialized
household products.  The one book that I have used is called
THE FORMULA BOOK by Norman Stark 1977 (Avon Publishers).
Maybe a newer edition is out, and certainly there are
some other sourcebooks which maybe someone else here can
recommend.  Some of the items, however, from Stark's
book, are overly dependent upon some harsh chemicals.
For instance, in one place he gives a formula for
fly splay which I think is quite irresponsible when
the simply procedure of a regular flea combing of your
pet is a far better and safer method of controlling
fleas.

Happy home brewing,
                                 ted
From: uad1214@dircon.co.uk (Peter Cox)
Newsgroups: rec.food.veg
Subject: American Celebrity Vegetarians
Date: 5 Nov 92 18:54:23 GMT



Could anyone tell me if there's a list of U.S.
celebrities who are known to be vegetarian?

If not, could anyone suggest a few likely names.
I need this info for an article I'm currently writing.
Thanks!

-- 

++++++++++++++++++++++++++++++++++++++++++++++++++++
                     Peter Cox
uad1214@dircon.co.uk           CompuServe 100012,221 
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Why vegetarianism ?
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sat, 7 Nov 1992 16:26:02 GMT

Abhay Bulsari writes:
>>Some of us will continue to post informative articles on these topics.

George Clark snaps:
>And others like yourself will continue to post misinformation, along
>with your "list of participants," which numerous subscribers have
>openly complained about.

>Stop posting, Mr. Bulsari, and the tone of the dialog will improve
>dramatically. Those of us who have been around awhile, already know
>who you are. Those of you who are new should beware.

To adopt a few verbal phrasings from Mr. Clark, permit me to
say:

Dr Bulsari, please keep posting!  The tone and dialog has
greatly improved over the above kinds of surly remarks.
We want referenced information, and I want to thank you for your t
tireless efforts to that end.  Those of us who been around awhile 
greatly appreciate your constructive and postive contributions. 

Thanks again to those who, like Abhay and Ferris, have constructively
posted good information relevant to advancing our interest and
knowledge about vegetarianism, information which we can all check
for ourselves since good references are provided.

                                              ted
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: What are TVP granules? (Plus Vegan: Sloppy Joes with TVP)
Keywords: TVP vegan
Date: 6 Nov 92 18:03:47 GMT


TVP comes from defatted soybeans.  Thus it is low in fat, something
like 0.2 grams per 1/4 cup, no cholesterol (of course), and a decent
source of protein.  I find it to be a good ground beef substitute,
thus the meatless loaf and sloppy joe recipes.  It makes good
stuffings and casseroles as well.  

I wouldn't order from Midland Harvest if you can help it.  They are
very expensive - about $7.00 for the first pound of TVP (of whatever
shape), while my health food store sells the granules for $1 a pound,
in bulk!

Here's a good recipe for you to try:

Sloppy Joes using TVP
---------------------

Ingredients:
2 small-medium green peppers
2 medium or 4 small onions
canola oil for cooking

1 1/2 cup boiling water
2 1/2 cup tomato sauce
1 1/2 cup tvp
2 Tbsp. mustard (or more)
2 tsp. chili powder
1/2 tsp. salt
1 Tbsp. or so of soy sauce
1/2 tsp. pepper
1 tsp. sugar (I use 2 Tbsp. Sucanat)

In a very large covered frying pan, saute onions and peppers in oil.
When mostly cooked, add remaining ingredients and stir well.  Cook on
medium for 20 minutes, covered, stirring occasionally.  When done,
serve over toast, or toasted english muffins.

--
Tara McDermott                                  tara@starburst.umd.edu

Sweet and sweet is their poisoned note, the little snakes' of silver throat,
in mossy skulls that nest and lie, ever singing "die, oh! die."
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: Cravings
Date: 13 Nov 92 21:36:11 GMT

debra@creatures.cs.vt.edu (Debra Potts) writes:

>		Actually, on the few occasions when I did "give in" early
>		on, I usually couldn't finish the product--it just tasted
>		gross.  Then, eventually, believe it or not, without even
>		trying to visualize anything, I kept getting pictures in
>		my mind every time I smelled meat cooking of smoldering
>		battlefields and *human* carnage (I mean flesh is flesh is
>		flesh, and that is what finally drove it home...the thought
>		of dining on homo-erectus i'd think would be gross to the
>		most ardent pork chop afficionado!)

Your post reminds me of a conversation I had with an Indian woman I
used to work with.  She grew up on a farm in India.  When the people
there died, they would be cremated on a big fire in a bend in the
river adjacent to her home.  When she eventually made her way to
america, she was horrified when during the summer people had
barbeques.  It turns out the smell of animal flesh roasting on a BBQ
is EXACTLY the same smell as human flesh being charred during
cremation.  

People are just so used to the idea of eating animals in our culture
that it really IS hard to open up anyone to the idea of vegetarianism,
or even veganism.

As for cravings, when I first became vegetarian, I did give in a
couple times, four times to be exact.  These all occured during the
first two months of my decision.  After that time period I was much
more comfortable with the idea and the reality of being vegetarian.  I
could handle it better, and was USED to not eating meat and all its
bi-products.  Eventually, if you really believe in this kind of
lifestyle, you'll get over any cravings for meat.  They'll become
insignificant compared to your idealism.  So don't worry if you HAVE
to have a piece of steak, or a hamburger.  Either vegetarianism will
mean a great deal to you, and you'll get over cravings, or you're not
ready for taking such a big step yet.  Just do what seems best at the
time.  Things will work out in the long run.  They did for me!

--
Tara McDermott                                  tara@starburst.umd.edu

Sweet and sweet is their poisoned note, the little snakes' of silver throat,
in mossy skulls that nest and lie, ever singing "die, oh! die."
Newsgroups: rec.food.veg
From: young@serum.kodak.com (Rich Young)
Subject: Re: Is everything made with animals?
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Date: Thu, 12 Nov 92 13:05:53 GMT

In article <1dsdmsINNr7s@morrow.stanford.edu> ceg@nova3.stanford.edu (Chris Gronbeck) writes:

>After reading some amazing and informative recent posting about how so much
>around us is made with animal products (sugar, rubber, organic food, etc.),
>I am wondering if there is a comprehensive source of information on this?  Is
>all rubber made with animal substances in the manufacturing process?  All
>sugar?
>
>If anyone has any ideas or other products (such as photographs) that use
>animal substances I would appreciate hearing about them.  Thanks.

	I believe that photographic film uses animal-based gelatin in the
	emulsion layers...but I don't know for certain.  I work in a different
	division.  I __do__ know that blood chemistry tests use quite a
	number of enzymes which are extracted from animal organs.  The test
	for amylase uses extract from pig pancreas, I believe, and the test
	for creatine kinase uses extract from chicken hearts; there are many
	others.  This is done, in part, because there is currently no way
	to synthesize these enzymes, thus there is no other option.

	Anyone who is curious may call the Kodak Product Information Line at:

	   1-800-242-2424 (it's toll-free...for U.S. customers, at least)


-Rich Young (These are not Kodak's opinions.)
Newsgroups: rec.food.veg
From: rcj10@cus.cam.ac.uk (Craig Jamieson)
Subject: Re: rec.food.guns & AR Prisoners in need of your written support?
Summary: eating guns
Keywords: guns meat vegetables credit pointless time-wasting posts on wrong newsgroups
Organization: U of Cambridge, England
Distribution: World
Date: Thu, 12 Nov 1992 10:32:24 GMT


>Could someone please tell me why we are having a discussion about gun
>legislation in rec.food.veg?

While guns may not really be wholly made from vegetables they are not made
from meat. In a loose sense rec.food.veg is concerned with eating things 
other than meat, not with simply eating vegetables. I think those whose
diet includes eating guns should be made to feel welcome here. They might
be doing the world more good than you give them credit for.

By the way, are there still readers of rec.food.veg who do not realize
abulsari@aton.abo.fi IS REALLY Michael Traub? Try Michael's e-mail
address and the mail will bounce...

Ummmm. :-) 

Craig Jamieson
University of Cambridge

Newsgroups: rec.food.veg
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Status of vegetarianism in Australia - comments
Organization: Actrix Information Exchange
Date: Sat, 7 Nov 1992 01:37:03 GMT

In article <1dcb49INNam0@pollux.anu.edu.au> drew@cs.anu.edu.au (Drew Corrigan) writes:
> 
> Having been following a vegetarian diet now for several months and having
> looked around for support materials, I must say that I am generally quite
> disappointed at the resources I've seen.

Here is NZ we seem to have plenthy of vegetarian books available. I
would think some of them must come from Oz. 
The Australian Women's Weekly Home Library includes a Vegetarian cookbook.

I suggest you check out your library for titles then if you find local
books you like, order them.

Or do what I do - haunt the secondhand book shops.  I've managed to
get lots of really interesting cookbooks that way at prices I am
prepared to pay.

Your local health foods store should have a books section with some
resource material - or someone knowledgeable behind the counter who
can help.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.veg,rec.food.cooking