HDTenEightyP/NetNews huggingface dataset:
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: List Of Vegetarian Restaurants - 3/5 - USA
Date: 23 Nov 92 20:49:40 GMT

nrlfs1.nrl.navy.mil (Judy Karpen) writes:

>You've got to be kidding! Eventually DC should get its own
>listing, it's the national capital for goodness' sakes! (and has 
>alot of restaurants which qualify for your list). As noted
>below, VSDC has a veg. restaurant list which is too long to post 
>(got enough wrist problems already); if you want it I can 
>snail-mail it to you.

I'll see if I can type it in - the VSDC's restaurant guide to
vegetarian restaurants in the DC, MD and VA area.  Look for it soon.

>> Baltimore Vegetarians, PO Box 1463, Baltimore, MD 21203, (301)752-VEGV.
>> - They're an extremely well-informed group and have a significant
>>   national presence through their (excellent) Vegetarian Journal.

>This group is the same as VRG now, I think --- can someone else
>verify this?

Yes, the Baltimore Vegetarians is now known as the Vegetarian Resource
Group.  They renamed their group in the late '80's when they started
sending information and resources out of state at the request of many
individuals.  They're a great source for vegetarians, even if you're
no where near Baltimore.  They will send/sell many items promoting
vegetarianism, including nutritional information, etc.  They have
educational discounts for groups.  I consider them one of the best
vegetarian resources (thus the name) in this country.  Their number is
(410) 366-VEGE.

>Also, Ferrell Wheeler is in the process of starting a 
>vegetarian group in MD; get him to send you the official info 
>(like the name, etc.). So far he's started one in Bowie, MD
>(ask him for the official name).

His group, recently started is now called "the Maryland Vegetarian
Society", of which there are several local branches.  There is one in
College Park, one in Forte Meade, one in Bowie, and soon to be one in
Calvert County (mine, once I get organized!).

>Judy Karpen
>karpen@nrlfs1.nrl.navy.mil

--
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: dwalker@bnr.ca (David Walker)
Subject: Re: Novice Vegetarian stuff...
Keywords: weggie burgers
Reply-To: dwalker@bnr.ca (David Walker)
Organization: Bell-Northern Research Ltd.
Date: Thu, 19 Nov 92 18:46:59 GMT

Regarding your quest for veggie burgers...  

I've had better success with store-bought versions than with my own.
Since you live in Canada, you should be able to find a sort called
"Yves Burgers", made by a company in B.C. (in the fridge of any local
natural food store).  They seem to satisfy even some meat eaters I know!
(Kind of overpackaged tho').

As far as what to do with vegetables, I suggest that you get your hands 
on a good vegetarian cookbook.  I hope you like "ethnic" food... 
Just about any Indian restaurant/cookbook will provide a good selection 
of vegetarian dishes.  Italian is also good because the ingredients are
so easy to get, and almost everybody likes it (they tend to use more
eggs and dairy products though).

A couple of books that I would suggest are:

  Eastern Vegetarian Cooking
     by Madhur Jaffrey
     (mostly Indian, with some Chinese, Japanese, MiddleEast)
  Sundays at the Moosewood
     by the Moosewood Collective
     (separate chapters for all sorts of different areas of the world)

Another good (and inexpensive) approach would be to simply keep reading
this newsgroup.  While carefully picking your way through the frequent
flame-wars, you can pick up quite a few good recipes!


Good Luck!


Dave.
======================================================================
David R. Walker                             | phone:    (613) 763-5304
Bell-Northern Research, Ltd.                | fax:      (613) 763-8312
P.O. Box 3511, Station C                    | internet: dwalker@bnr.ca
Ottawa, Ontario, Canada K1Y 4H7             | 
======================================================================
Newsgroups: rec.food.veg
Subject: Re: WANTED thanksgiving ideas
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Thu, 19 Nov 1992 23:56:19 GMT
Organization: Actrix Information Exchange
Keywords: thanksgiving, vegetarian

In article <1992Nov18.043632.22012@u.washington.edu> andrew@louise.stat.washington.edu (Andrew Schaffner) writes:
> Does anybody have any good ideas for a vegetarian menu in the spirit of 
> thanksgiving?  And please, some ideas other than squash would be great!
>  
> How about any special yam recipes?


I make this recipe with our local kumera which is very similar to US yams.

Peel or scrub the yams.  Chop into even chunks.  Place in a greased
ovenproof dish.  Pour over 1/2 cup freshly sqeezed orange juice and a
teaspoon grated orange rind, 1/2 cup vegetable stock and 1/4 cup
melted butter or vegetable oil.  Turn the pieces of yam to coat.  Bake
at 350F for around an hour, or until the yam is tender, basting with
the liquid from time to time.  The liquid will gradually caramelise away.
Serve the yam garnished with a few spirals of orange rind.

As for the brown rice stuffing.  I am not too familiar with US
Thanksgiving rites, but here's a suggestion:

Cook the brown rice until it's tender then toss it with some chopped
pineapple chunks and some finely chopped green pepper.  Mix together
1/2 cup pineapple juice, 1 tablespoon cider vinegar, 
1 tablespoon soy sauce and 1 teaspoon sesame
oil and pour this mixture through the rice.  The recipe up to this
point makes a nice salad.  However, if you want a hot dish plunge some
cabbage leaves into boiling water for long enough to soften them then
spoon in some of the rice mixture, fld over the edges of the leaves
and roll up.  Steam or microwave them, covered, until the cabbage is
just tender.
You can make a double lot of the juice/vinegar/soy/sesame mix and pass
some with the cooked cabbage rolls.

Happy Thanksgiving.  We don't celebrate it here.  Guess we have
nothing to be thankful for :-)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: saarinen@sp1.csrd.uiuc.edu (Sirpa Saarinen)
Newsgroups: rec.food.veg
Subject: Re: Canola oil?
Date: 16 Nov 92 21:33:27 GMT
Article-I.D.: csrd.1992Nov16.213327.4687
Organization: UIUC Center for Supercomputing Research and Development

pwestlak@eoe.co.uk (Peter Westlake) writes:


>I've seen canola oil in several recipes, but never heard of it.
>Is it known by a different name in Britain, or is it not
>sold here?

I think that it is called rape seed oil (or it is made from the seeds of the
rape plant). But where is the big deal: why don't you just use the cooking oil 
in your kitchen cupboard (like sunflower etc)? The main reason that people 
here favor canola oil is that it is low in some fats, not its particular taste.

Sirpa Saarinen
saarinen@csrd.uiuc.edu
Newsgroups: rec.food.veg
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: Suggestions on how to KILL a flame
Date: 17 Nov 92 18:58:10 GMT
Article-I.D.: spdcc.1992Nov17.185810.14957
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <altar.721986443@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
>Now, does anyone else have any additional ideas as to how to
>stifle the flames and make life more pleasant for us all on this
>r.f.v?   Hint: recommending that I vanish or that we all vanish,
>doesn't count ;-)

Well, your absence was greeted by an unusually flame-free period,
interrupted only by Abhay's regular mantra of "Ted and Traub, our
most important contributors".  What does that tell you?

>P.S.  By all means, should you find my messages irrelevant,
>tiresome, addleheaded or whatever it may be that makes you
>unhappy with my postings, then by all means KILL, put me into
>that KILL file!  Off with you!  Off the CRT screen and into the
>KILL file begone!  :-)

Sorry, Ted.  When you post misinformation, you potentially mislead others.
Ignoring it isn't enough.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: rec.food.veg
From: strnlght@netcom.com (David Sternlight)
Subject: Re: *Hot* Sauce----- The hottest!
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Mon, 23 Nov 1992 10:39:35 GMT


Bristol Farms, in the Los Angeles area, carries fresh Habanero peppers
(at least in the Manhattan Beach store) at under $6 a pound.

-- 
David Sternlight
PGP public key on request; RIPEM public key on server


Newsgroups: rec.food.veg
From: osborn@socs.uts.edu.au (Tom Osborn)
Subject: Re: Why vegetarianism ?
Organization: Computing Sciences, Uni of Technology, Sydney.
Date: 20 Nov 92 07:00:25 GMT

abulsari@abo.fi (Abhay Bulsari VT) writes:

>Most theories talk about other aspects :
>pain and torture >animal breeding practices >animals not being our property
>destructiveness, etc.

>...a lot of good reasons
>for vegetarianism : >ethical reasons >health reasons >environmental reasons
>religious reasons >With regards, >Abhay Bulsari

Economic issues. If you describe that as ethical, you loose an important
audience. It makes economic sense to stop breeding animals for consumption.


Newsgroups: rec.food.veg
From: vinson@shiva.seas.upenn.edu (Jack Vinson)
Newsgroups: rec.food.veg
Subject: Re: What are the 4 common reasons for being vegetarian or vegan ?
Date: 16 Nov 92 18:55:50 GMT
Organization: The University of Pennsylvania


>What are the 4 common reasons for being vegetarian or vegan ?

I became vegetarian because I became tired of eating meat.  Some of the
reasons listed by Abhay have come true for me after making the switch four+
years ago.

The Purple Puddle Eater
Jack Vinson			vinson@unagi.cis.upenn.edu     
Newsgroups: rec.food.veg
From: parrikar@mimicad.Colorado.EDU (Rajan Parrikar)
Subject: Wanted: Vegetarian Restaurants in Frankfurt, Germany
Originator: parrikar@sangria
Keywords: Frankfurt, Indian, Restaurants 
Organization: University of Colorado, Boulder
Date: Wed, 18 Nov 1992 21:18:28 GMT

I'll be in Frankfurt this December and would prefer a list of
Indian restaurants there. Please post or e-mail at:
parrikar@mimicad.colorado.edu. Thanks.

Rajan Parrikar
==============
Newsgroups: rec.food.veg
From: sannuti@runners.math.washington.edu (Arun Meda Sannuti)
Subject: Re: Indian (sort of) recipe: Pongali
Organization: University of Washington, Mathematics, Seattle
Date: Wed, 18 Nov 1992 22:40:34 GMT


In article <CMM.0.90.2.722083922.helgeha@maud.ifi.uio.no> Helge Hauglin <helgeha@ifi.uio.no> writes:
>What does "pongali" mean?

	I have no clue.  I assume something like "rice with lentils
and spices."  Does it matter?  I mean, what does spaghetti mean?

>> 6.  some curry leaves (kari vepaku)
>Do you mean "bay leaves", the green leaves frequently used in Indian
>cooking? 

	I know exactly what these are and what bay leaves are, and
they are not the same thing.  They are the leaves of a common (sort
of) plant in India, and they have a very pleasant flavour.  Bay leaves
have a completely different flavour, and I'm not sure if they would
work well.  I'll try to find out for sure what the english name for
them is.

>> 11. 1 cup of Moong dhal (Pesara Pappu)
>Is that mung beans or mung lentils?  

	I would assume mung lentils.  The ones I have are small (about
a centimeter long, or less, and 2 or three millimeters wide.)
yellow/white pulses.  If you go to an Indian grocery store, you'll be
able to find them under the name Moong Dhal (or some variation of that
spelling.)

Hope you like it.

arun
sannuti@math.washington.edu
Newsgroups: rec.food.veg
From: jessica@wrs.com (Jessica Hart)
Subject: Restaurant recommendation
Organization: Wind River Systems, Inc.
Distribution: ba
Date: Fri, 20 Nov 1992 00:53:04 GMT



Thanks, thanks, thanks to whoever posted here recommending Milly's in San Rafael!

Seconded!

Went there for the first time last week. Total Yum !!

Although I went there largely because the original poster mentioned they have
"oil free" dishes and I am on a nonfat diet. Well some of their "oil free"
dishes are far from "fat free," having coconut milk, etc. in them. But still!
The level of cuisine far exceeded what my humble kitchen could produce! Bravo!

Newsgroups: rec.food.veg
From: tsf@CS.CMU.EDU (Timothy Freeman)
Newsgroups: rec.food.veg,sci.med.nutrition
Subject: Re: More B12 news.
Date: 23 Nov 92 14:49:20 GMT
Article-I.D.: cs.By6BuG.J9G.1
Organization: Carnegie Mellon University
Originator: tsf@U.ERGO.CS.CMU.EDU

In article <23NOV92.01351638@nerus.pfc.mit.edu> mrl@nerus.pfc.mit.edu writes:

   I just read a disturbing article on B12 deficiency in what used to be the
   East-West Journal.

You had the relevant reference in your hands, and you did not make a
note of it so the rest of us can read it too?


--
Tim Freeman <tsf@cs.cmu.edu>    CompuServe ID 71045,2267 checked occasionally.
When they took the fourth amendment, I was silent because I don't deal drugs.
When they took the sixth amendment, I kept quiet because I know I'm innocent.
When they took the second amendment, I said nothing because I don't own a gun.
Now they've come for the first amendment, and I can't say anything at all.
Newsgroups: rec.food.veg
From: twain@milton.u.washington.edu (Barbara Hlavin)
Subject: RECIPE:  Vegetable salad with Romesco sauce  
Organization: University of Washington, Seattle
Date: Wed, 18 Nov 1992 18:33:08 GMT


The Seattle Times a few months ago ran a special food section on tapas 
dishes of Spain.  This recipe is wholly vegetarian if you eliminate the 
hard-boiled egg. 

VEGETABLE SALAD WITH ROMESCO SAUCE (10 servings)

Romesco sauce:			Salad:
l large ripe tomato		1 large white potato 
				1/2 medium onion, very thinly sliced
				1/2 pound green beans, cut in halves 
4 cloves garlic, peeled		1 medium zucchini, cut into 1/4-inch 
4 tablespoons olive oil, 	  slices, each slice cut in half 
  divided			1 small cucumber, cut into 1/4-inch 
1/4 cup fresh bread crumbs	  slices, each slice cut in half 
1/4 cup slivered almonds	14 green olives stuffed with pimento, 
1/4 teaspoon crushed red 	  chopped finely 
  pepper flakes			1 whole canned pimento, diced 
1/4 teaspoon cayenne pepper	1 hard-cooked egg, coarsely chopped 
1/2 teaspoon salt		Freshly-ground black pepper to taste 
5 tablespoons red-wine		1/4 cup minced parsley 
  vinegar, divided 		

========
1.  To prepare the romesco sauce:  Put the tomato and garlic into a 
small baking pan and roast in a preheated 400-degree oven 20-25 minutes, 
until tender and starting to brown. 
2.  Heat 1 tablespoon olive oil in a small skillet set on medium heat. 
Add the bread crumbs and almonds, cooking until golden. 
3.  Puree the roasted tomato and garlic in a food processor [I use a 
blender.]  Add the bread crumb mixture, processing until the almonds 
are very finely chopped.  Add the crushed pepper, cayenne, salt, 4 
tablespoons venegar, and the remaining 3 tablespoons olive oil.  Process 
until thickened. 

4.  To prepare the salad:  Cut the potato in half, place in a saucepan, 
cover with water and cook until tender, about 20-25 minutes.  Drain; 
peel and cut into thin slices. 
5.  Cover the onion with cold water and set aside 10 minutes.  Drain 
and pat dry.  Bring a pan of water to the boil, add the beans and cook 
5 minutes, until tender.  Remove the beans with a slotted spoon to a 
bowl of ice water.  Bring the water back to a boil, add the zucchini and 
time 1 minute.  Add to the beans in the ice water.  When chilled drain 
and pat dry. 
6.  Combine the potatoes, onions, beans, zucchini, cucumber, olives, 
pimento, egg, several grndings of pepper and parsley with the dressing. 
Let sit at least 1 hour at room temperature or refrigerate for longer 
storage.  Bring out of refrigeration 30 minutes before serving.  Stir 
in the remaining tablespoon vinegar. 

Data per serving
Calories....116		Carbohydrates.....10g	Monounsaturated fat...5g
Protein......3g		Sodium..........223mg	Polyunsaturated fat...1g
Fat..........8g		Saturated fat......1g	Cholesterol.........21mg 


This is really very good, and quite substantial enough for a main dish. 

--Barbara
From: georgec@eng.umd.edu (George B. Clark)
Newsgroups: rec.food.veg
Subject: Re: veget. beyond food (medicine)
Date: 15 Nov 92 16:11:49 GMT
Organization: University of Maryland

In article <1992Nov15.081009.23289@walter.cray.com> tinamou@ferris.cray.com (Doug Nicholson) writes:
>In article <1992Nov14.162850.9347@eng.umd.edu> georgec@eng.umd.edu (George B. Clark) writes:
>>In article <1992Nov13.060221.448@abo.fi> abulsari@aton.abo.fi writes:
>>>
>>>                                         There are various alternative
>>>systems of  medicine which work  and  don't  use animals. In fact, the
>>>common western system is becoming more and  more questionable. Much of
>>>what the mainstream physicians say has limited credibility.
>>>
>I don't know how you form your statements, George, but they clearly do
>not arise from rational thinking or a desire for civil debate.  When
>are you flame throwers going to learn that ad hominems are not valid
>arguments?

This topic has already been hashed out in detail, but perhaps you were
not around, which would explain your complaint. Abhay was around, however,
so there's no excuse for him.

In a similar manner, Abhay has had explained to him that his assertions
about vitamin D are wrong, yet he persists in reposting the same old
drivel, and I'm refering to his "Sources of calcium, magnesium, vitamins,
etc" that he posted this morning.

In any case, Abhay's wreckless assertion that "much of what mainstream
physicians say has limited credibility," is clearly an inflammatory remark
which should make you question Abhay's sense of logic, not mine.
Newsgroups: rec.food.veg
Newsgroups: rec.food.veg

abulsari@aton.abo.fi (A. Bulsari) writes:
>In article <1992Nov08.131925.23050@eng.umd.edu> georgec@eng.umd.edu (George B. Clark) writes:
>>In article <altar.721157294@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
>>>
>>>IS RESPECT" FOR NATURE ENOUGH FOR A VEGETARIAN OR ECOLOGICAL
>>>ETHIC?
>>
>>     ( over 100 lines of text deleted)
>>
>>Ted, it is unclear why you persist in posting in a vegetarians' newsgroup
>>these lengthy articles on ethics, the environment, animal rights, and
>>whatever.
>
>Vegetarianism comes from ethics, animal  rights, environment, etc.  So
>Ted,  please continue  to post  those useful  informative  articles at
>least for us who are interested in the roots of vegetarianism as well.

   Ted, I agree.  Please ignore Mr. Clark's RUDE remarks and continue to
   post.   I am very gratified for the information in this article!

   G. Paul Houtz
   Hewlett Packard
   Information Networks Division
   gph@hpindlm.cup.hp.com
From: sivak-d@acsu.buffalo.edu (D Sivakumar)
Newsgroups: rec.food.veg
Subject: Re: RECIPE: TVP veggie burgers
Date: 18 Nov 92 17:53:13 GMT
Organization: UB
X-Newsreader: TIN [version 1.1 PL6]

Gregory H Deatz (deatz@gandalf.rutgers.edu) wrote:
: 
: Ingredients: TVP, grated carrots, soy sauce, worcershire (how the hell do
: you spell it anyway?), minced onion, egg (or white), minced/crushed garlic,
: sesame oil, sherry, lots 'o' bread crumbs, and water.

	Sorry, I'm new to this newsgroup.. what is TVP?
	Thanks,
	Siva

-- 
D Sivakumar                                    Dept. of Computer Science,
                                               226 Bell Hall,
					       SUNY at Buffalo,
					       Buffalo, NY 14260
Newsgroups: rec.food.veg
From: abulsari@aton.abo.fi (Abhay)
Subject: Warwick made a kill file. We should too.
Organization: Abo Akademi University
Date: Tue, 17 Nov 1992 08:20:56 GMT

In article <11081@uqcspe.cs.uq.oz.au> warwick@cs.uq.oz.au writes:
>
>Rich, please READ articles before you repost them under your name.
>Steve Dyer's analysis of Ted's production of Moon's article is very
>poor, and simply makes him (Steve) look stuborn, as all he does is say
>"No, that's not right", "Sure Teddy", and the like.
>
>I'd much prefer your usually well documented analyses.
>
>(That's why Steve is mounted in my kill file, while you roam around in the wild)

Needless to say, that is the wisest thing  to  do. You could  put some
more such people in there. I hope many of us will learn to do the same
which you did. 

With regards,

Abhay

>--
>Warwick
>--
>  _-_|\      warwick@cs.uq.oz.au            /Disclaimer:
> /     * <-- Computer Science Department,  /  
> \_.-._/     University of Queensland,    /   C references are NULL && void*
>      v      Brisbane, Australia.        /
From: marcotte@acsu.buffalo.edu (Brian Marcotte)
Newsgroups: rec.food.veg
Subject: Re: LIST OF SUBSTANCES DERIVED FROM ANIMALS
Date: 21 Nov 92 19:05:44 GMT
Organization: UB

In article <1460@eouk13.eoe.co.uk> pwestlak@eoe.co.uk (Peter Westlake) writes:
>Thank you for posting this list. While useful, it would be
>a lot more so if it distinguished between products that
>involve killing or harming animals and those that need not,
>like eggs.

Well the note at the top of the list says:

	ANIMAL DERIVED INGREDIENT LIST
	(from the National Anti-Vivisection Society's "Personal Care
	  with Principle,"
	Spring, 1992)

I did not have anything to do with this list. Perhaps we could create
a list that described what each substance is, and how it is obtained.

If there is interest, I will coordinate such a list.

--
- Brian
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.veg
Subject: Re: Pongali.... really curry leaves
Date: 22 Nov 92 12:34:14 GMT
Organization: NYU Stern School of Business


Here is a curry using kadi leaves as an important component of the flavour:

Cauliflowers, peas and potatoes, with mustard and kadi leaves

From Madhur Jaffrey's "A Taste of India", more or less:

This dish is from the western state of Maharashtra. I have taken minor
liberties with the recipe. The original uses some asafoetida (hing). I
dislike the stuff, so I have cheerfully skipped it. I also use less oil
than the original recipe calls for. Use even less if you so prefer. Try
it, anyway.

Ingredients:

 cauliflower                     12 oz (350 g)
 potatoes                        8 oz  (225 g)
 peas                            4 oz  (125 g) (shelled)

 cooking oil                     2 tbsp (30 ml)

 whole purple mustard seeds      1 tbsp (15 ml)

 kadi leaves, fresh              8 - 10 (dried leaves really don't cut it)
 hot green peppers (Serranos)    2 if finely chopped, 4-6 if not chopped
 ground turmeric                 1/4 tsp
 salt                            1/2 tsp

 grated fresh coconut            2-3 tbsp (30 - 50 ml)
 chopped fresh coriander leaves  2-3 tbsp (30-50 ml)

Procedure:

 Cut the cauliflower into small flowerets.

 The potatoes should be a smallish, thin-skinned variety. New potatoes are
 ideal. Cut them into 3/4" cubes. If the skins are thin, leave them on.

 Heat the oil. Add the mustard, stir for a few seconds till the seeds pop.
 Add the kadi leaves. Stir a couple of times, then add the cauliflower,
 potatoes, peas, peppers, turmeric and salt. Stir for 2-3 minutes.

 Add about 1/4 cup (60 ml) of water. Simmer, covered, for 10 min or so,
 till the potatoes are just about done. Turn over now and then, along the
 way, so that all of the vegetables get brought into contact with the
 fluids.

 Add the grated coconut and cook for a minute or two. You should really do
 the grating with one of the coconut graters you get in the Indian stores.
 Food processors simply will not do. If you don't know what I am talking
 about, skip the coconut.

 Mix in the coriander leaves. Take off heat. Serve.

Anticipated cooking time, once you have the ingredients : 20 minutes, tops.

Should serve 4 or 5 people.

- Shankar
Newsgroups: rec.food.veg