HDTenEightyP/NetNews huggingface dataset:
From: traub@btcs.bt.co.uk (Michael Traub)
Newsgroups: rec.food.veg
Subject: Recipe: (VEGAN) Potato, Carrot and Leek Soup
Date: 12 Aug 92 12:14:02 GMT
Organization: BT Customer Systems, Brighton, UK

In article <1992Aug10.073915.1669@news.duc.auburn.edu> blackmon@eng.auburn.edu writes:
>	Does anyone have a good potato soup recipe out there?

Not  plain  potato  soup,  but  maybe  this will do. You can make this soup
without  the  leeks  or  the  carrots and it is also quite nice, but I have
never made it without both, and I doubt it would be very nice.

Potato, Carrot and Leek Soup

1-1/2 lbs	potatoes
3/4 lb		carrots (optional)
1 lb		leeks *or* 1 small onion and some chopped parsley
3 tablespoons	Vegan Margarine
1 tablespoon	Vegetable Oil
2 pints		water
1 cup		Soya milk
to taste	salt and freshly ground black pepper
1 teaspoon	dried sage or a few leaves of fresh sage
1 teaspoon	Soya Sauce or a vegetable stock cube (optional)

Saute the leeks or the onion in the margarine and oil. Add the potatoes
(and carrots) and stir well. Add the water (and stock/soya sauce) and the
sage and simmer for about 20 minutes. Add salt and pepper to taste. Blend
completely with a hand-held blender then add the soya milk and bring
back up to heat. If not using leeks add the chopped parsley.

Use the leeks and leave out the carrots and use a little less potato and
then chill this dish and call it Vichyssoise if you want to be trendy:->


-- 
Michael Traub
Newsgroups: rec.food.veg
From: kevin@perle.UUCP (Kevin Pickard)
Subject: Vegetarian Food Fair (Free)
Keywords: vegetarian food fair free
Organization: Perle Systems Ltd.
Distribution: na
Date: Sat, 15 Aug 1992 14:53:56 GMT


The Toronto Vegetarian Association

                                 presents...

                     The 8th Annual Vegetarian Food Fair

BE PART OF CANADA'S LARGEST VEGETARIAN GATHERING!

This event is held yearly as part of our efforts to promote a meat-free
diet.  Come learn about the benefits of vegetarianism - health, ethics,
and environmental issues.  Last year's attendance reached the 5,000 mark
over the two days.  Don't miss out!

         Saturday September 12, Sunday September 13, 1992
             York Quay Centre, 235 Queen's Quay West
       HARBOURFRONT, (just west of Queen's Quay Terminal)
                        11 a.m. - 6 p.m.

Featuring:

     * Over 40 exhibits
     * Informative lectures
     * 14 cooking demonstrations
     * Free food samples
     * A vegetarian marketplace
     * Educational videos
     * International Vegetarian Cafe
     * Meatless Barbeque
     * Organic Food Market

                         FREE ADMISSION

For more information, contact Nancy Kelly at (416) 533-3897.  For
out of town guests, leave your name and address and a special Fair
package will be sent directly to you.  Mail can also be sent to the
following address.

                        Nancy Kelly
                        Fair Coordinator
                        Toronto Vegetarian Association
                        736 Bathurst Street
                        Toronto, Ontario
                        Canada   M5S 2R4

--
---------------------------------- ~~~~~~~ -----------------------------------
 Freedom is doing what you love.  | o   o | Kevin Pickard
 Happiness is loving what you do. |   .   | UUCP: ...!uunet!censor!perle!kevin
------------------------------^^^-----------^^^-------------------------------
From: kmarko@hpbs654.boi.hp.com (Kurt Marko)
Newsgroups: rec.food.veg
Subject: Re: BEST CARROT JUICER
Keywords: carrot  juicer
Date: 18 Aug 92 19:32:33 GMT
Organization: Hewlett-Packard / Boise, Idaho

In article <des.3@helix.nih.gov> des@helix.nih.gov (David E. Scheim) writes:
>I'm looking for a good juicer, primarily for carrot juice, for home use (
>about 1-2 glasses per day maximum).  Qualities I seek are:

Well, I purchased a juicer a little over a month ago (and yes, I still
use it almost every day) and ended up getting the Champion.  Champion
is a masticating juicer, that is it grinds the food up into a pulp and
`pushes' the juice through a fine filter.  The juice drops out of the
machine, while the pulp is ejected out the side by the
Archimedian-screw-shaped grinder.  As a masticating juicer, you
probably get a little more pulp in the juice than you would with a
centrifugal one (like the Acme or Juiceman), but the advantage is
immediate pulp ejection (thus you can make larger quantities of juice
before having to clean some pulp out), and it's a simpler mechanism
which means its pretty easy to clean.

>	Reliability and long life

I can't speak for longevity, but people I've talked to claim to have
used the Champion for 10-20 years.  Looking at it's construction, I
can believe it; the motor is huge.  Two of the local health-food
places that sell fresh juice use Champion's, and I suspect their usage
is a lot heavier than mine.

>	Infrequent need to sharpen or replace parts

I don't remember anything in the Champion owner's manual suggesting
anything requiring routine replacement.  The grinding `blades' are
really more like little metal teeth embedded in a hard plastic
housing.  I doubt they will wear to rapidly on foodstuffs.

>	EASY TO CLEAN

The Champion has four removeable parts (not counting the food pusher)
which should be cleaned after every use.  They twist/snap together,
and can be disassembled in about 10 seconds.  Total cleaning time (for
just routine cleaning) is easily less than 5 minutes.

>	Good quality juice with minimal waste

I think the juice quality is great.  If you want a little less pulp,
they supply and extra strainer which you can pass the juice through as
you're pouring it into the glass.  I've only used it once, for some
grape juice.  I'd bet the quality of juice with the Champion is as
good or better than most anything else on the market except the $1700
Norwalk hydraulic press juicer (gee, wish I could catch one of these
at a fire sale:).

>The vitamix looks very good in theory but I'm not sure how the juice will 
>taste with the carrot pulp pulverized in, even if the texture is smooth.  I 
>saw a German brand (AEG?) recommended at the Albuquerque, NM Coop.

I have the Vitamix literature, but it looked for like a blender than a
juicer, and I already have a conventional blender.  The AEG brand you
saw is probably marketed as the Phoenix in most spots.  It's a nice
looking juicer (very similar to the Juiceman from what I can tell),
but might be more difficult to clean than a Champion since it appears
to have more removeable parts.

Hope this helps,

Kurt Marko
Newsgroups: rec.food.veg
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: Nutrisweet not vegan??
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Wed, 19 Aug 1992 02:30:45 GMT

In article <matt.714175966@centerline.com> matt@centerline.com (Matt Landau) writes:
>>The ingredients on my EQUAL packet says:
>>Dextrose with maltodextrin, aspartame (NutraSweet brand).  Oops, defining
>>a word using the word in the definition. Sorry.
>
>Maltodextrin usually means "milk sugar" (aka sorbitol), which would seem
>to make Equal unsuitable for vegan consumption.  

Maltodextrin is a starch-like carbohydrate derived from grain.
It is not "milk sugar" (which is lactose) and it's not sorbitol.

>However, I believe the patent protection on aspartame-based sweeteners 
>is about to expire, at which point the NutraSweet folks may not be the
>only suppliers in town.  Perhaps some other aspartame product will be
>marketed that is vegan-acceptable.  But then again, perhaps not (since
>NutraSweet pretty much has a lock on the market right now).

Well, first, I don't see any basis to reach the conclusion that
Equal isn't vegan, although if you're going to go to the trouble
to be vegan, I can't see using artificial sweeteners.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: request: tomato recipes
Organization: University of Maryland University College
Date: Fri, 21 Aug 1992 17:17:23 GMT

Tomato Lentil Stew

Ingredients:
2 cups lentils, washed
2 large onions
5 medium-large tomatoes or 7 smaller ones (this ingredient varies in
  quantity) 
3 Tbsp. canola oil
water for boiling
3/4 tsp. salt (or to taste)
1 1/2 tsp. marjoram
1 1/2 tsp. savory

In a medium-large saucepan boil lentils in water for about 30 - 40
minutes (or until thoroughly cooked).  While these are cooking, chop
onions and tomatoes.  In a very large skillet or pan, sautee onions
until they are just about cooked (mostly translucent).  Add tomatoes
and stir occasionally.  Crush the marjoram and savory in your palm and
rub together to release the flavor, and add to the pan.  Add the salt.
When it seems the tomatoes are fairly stewy and cooked, add the
cooked, well drained lentils (which by this time should be done).
Cook together for a few minutes to get an even mixture.

This seems to go exceptionally well with steamed cauliflower on the
side, and goes well over quinoa (though rice will do).
 
Tara
-- 
Tara McDermott            "We suggest people take their Food Pyramids,
                            cut off the top and make a Healthy Eating
tara@socrates.umd.edu         Trapezoid."  -Neal Barnard, M.D.
From: parkes@itp.ethz.ch (Andrew Parkes)
Newsgroups: rec.food.veg
Subject: Seeking veggie restaurants for Austin TX, USA
Date: 21 Aug 92 23:18:57 GMT
Organization: Institute for Theoretical Physics, ETH, Zuerich, Switzerland


I'm planning on visiting Austin, so would like to hear of any places that an
ovo-lacto vegetarian can get a decent bite to eat.

Please email, and I'll summarise.

Thanks

Andrew Parkes,              |E-mail: parkes@itp.ethz.ch
Theoretische Phyzik,        |Phone: +41-1-377 2566     
ETH-Honggerberg,            |                          
CH-8093 Zurich, Switzerland.|                          
Newsgroups: rec.food.veg
From: traub@btcs.bt.co.uk (Michael Traub)
Subject: Re: Indian cookbooks
Organization: BT Customer Systems, Brighton, UK
Date: Sat, 22 Aug 1992 16:33:06 GMT

In article <1992Aug20.203855.7001@mcshub.dcss.mcmaster.ca> masonp@physun.physics.mcmaster.ca (Peter Mason) writes:
>Since becoming vegetarian, my cooking skills have certainly grown.  My
>favourite type of food, without a doubt, is Indian.  Can anyone 
>recommend a really good Indian cookbook.  I saw one recently
>in Toronto called _Vegetarian Indian Cooking_ but an Indian friend
>of mine said it wasn't so great.

The best lacto-vegetarian Indian cookbook I have come across is
"The Hare Krishna Book of Vegetarian Cooking" by Adiraja dasa
published by the Bhaktivedanta Book Trust ISBN 2-903384-13-4.

> I can only afford one cookbook per year and this will be it...

Unfortunately this book is a hardback and will probably set you
back around US$15+.


-- 
Michael Traub
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Holier Than Thow (was: Rich & Michael)
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Fri, 21 Aug 1992 16:35:14 GMT

Tom Christiansen <tchrist@convex.COM> writes:

>Time and again people say they're pesco-vegetarians or some such
>(which is admittedly a funny way of looking at it) and get jammed
>on in this group.  If you can't remember this, perhaps you haven't
>been reading very long. 

I've been reading since last Feb.  Do you have any references or
citations to document this charge?


> People are quick to condemn, overlooking 
i             ^^^^^^^^^^^^^^^^
>the fact that many of us are indeed working towards common goals 
>sometimes each in our own ways.

Exactly, that is why I ask that we all raise our standards of
evidence when it comes to making invidious remarks about any
particular person or group.


>Regarding MacDougal's motivations, yes, I'm paraphrasing from 
>memory, but it is in print in one of his more recent books.
>I could dig it out if it were crucial.

It seemed to be a crucial component to your argument, to wit, that
even MacDougal views some vegetarians as "fanatics" or whatever.
Therefore I do think that it behooves you to substantiate this
evidence with a relevant quote.  

All I am asking is that we all try to be more responsible in
our claims by at least backing them up with relevant quotess
and citations, especially with our claims are invidious and 
can do potential mischief or cause insult or calumny to another
human being or group of people.
                               
                                 ted
From: warwick@cs.uq.oz.au (Warwick Allison)
Newsgroups: rec.food.veg
Subject: Re: Ideas for a persuasive speech on vegetarianism
Date: 20 Aug 92 02:43:50 GMT
Reply-To: warwick@cs.uq.oz.au

In <46606@shamash.cdc.com> mdk@michael.udev.cdc.com (Mike D. Kail) writes:

>I am currently taking a basic Speech Communication course
>at night and have to give a persuasive speech.  I am thinking
>about doing it on the benefits of vegetarianism, but am having
>a hard time coming up with a main focal point.  I would greatly
>appreciate any ideas that you may have.  You can e-mail 
>suggestions to me (mdk@udev.cdc.com) or post them if you wish.

You obviously know more about persuasive speech than we do, but
an approach I've always found to keep focus is to take the
"non-radical" approach - quoting Doctors, etc.  Concentrating
on the health aspects of vegetarianism, but relying on ethic
issues to emote your audience - ie. say how many unweaned calves
are dying to give us heart disease...


--
Warwick
--
  _-_|\      warwick@cs.uq.oz.au            /Disclaimer:
 /     * <-- Computer Science Department,  /  
 \_.-._/     University of Queensland,    /      void (if removed)
      v      Brisbane, Australia.        /  
Newsgroups: rec.food.veg
From: traub@btcs.bt.co.uk (Michael Traub)
Subject: Re: Hamburger disease kills girl
Organization: BT Customer Systems, Brighton, UK
Date: Fri, 14 Aug 1992 07:37:11 GMT

In article <adwright.713729222@vincent1.iastate.edu> adwright@iastate.edu writes:
>I guess this supports the notion that we are not meant to be carnivores. Dogs
>for example would probably be able to eat this meat with no ill effects.

Maybe not, a dog's diet should be broadly similar to a humans. I would
guess the average (non-veggie) hamburger to be unfit for consumption
by any animal on the planet.


-- 
Michael Traub
Newsgroups: rec.food.veg
Subject: BST
From: sj@silma.com (Suzanne)
Date: 13 Aug 92 00:07:54 GMT
Distribution: usa
Organization: Silma Inc

I know there was already a thread about this a while ago, so
I'll keep my question specific.

I just heard a news story that said BST has been legal since
'85, and that the FDA is now being asked to withdraw certification.

Is this true?  If so, I'm surprised that I haven't seen BST-free
dairy products marketed in health food stores.
Newsgroups: rec.food.veg
From: guncer@enuxha.eas.asu.edu (Selim E. Guncer )
Subject: Re: REQUEST: Veg burgers (Recipies)
Organization: Arizona State University
Date: Thu, 13 Aug 1992 00:15:32 GMT


Here's a tempeh-burger recipe, analogous to kofte-meat balls, I tried 
during a desperate craving for a hamburger. I am giving it just as an 
idea to make vegetarian kofte. You can form burger patties from
almost anything (lentils, potatoes, ofcourse the falafel etc..)
as long as you are right with the consistency.

Approximate proportions:
200 +(+) gr Bread crumbs
1 or 2 medium chopped onions
200 gr chopped mushrooms
100 gr "ground" (cut in small pieces) tempeh

seasoning: black pepper, cumin, etc..

Run everything through a food processor, or you can squish everything
by hand (it's not disgusting as is with ground beef). Add more 
bread crumbs for consistency if necessary.  Do not be conservative
with the seasoning, especially the cumin (beef koftes rely on this and
onions in order to hide the flavour, so I assumed I could do the
same to "normalize" the strong flavour of tempeh). Form the patties and 
(unfortunately) fry. 

I haven't succeeded in a version for baking/broiling the patties.

Versions:
- You might try using Italian spiced bread crumbs instead of plain.
- (Lacto) add parmesan cheese. 
- (Ovo) mix in an egg (haven't tried this).
- No mushrooms (haven't tried this, I put mushrooms in everything I cook :-)).

Selim Guncer
--
Selim E. Guncer               | Jaca negra, luna grande,
CSSER-ASU                     | y aceitunas en mi alforja.
(602)-965-4096                | Aunque sepa los caminos
guncer@enuxha.eas.asu.edu     | yo nunca llegare a Cordoba.. (FGL)
Newsgroups: rec.food.veg
From: lrb@alex.ctrg.rri.uwo.ca (Lance R. Bailey)
Subject: sunday breakfast
Organization: Robarts Research Institute, London Canada.
Date: Sun, 16 Aug 1992 15:54:58 GMT
Disclaimer: This article represents the opinions of the poster and not necessarily those of the affiliated organization.

i am a lacto-ovo veg, but the only remaining eggs in the diet are in the
weekly french toast i have on sunday.  To rid my self of these eggs, I need
source for a recipe for _quick_ rolls or summat that i can have on sundays.
sourdough would be nice.  pancakes are out -- (that's saturday :)

Please email, i will summarize.
-- 
Lance R. Bailey  System/Network Manager         Robarts Research Institute
     NeXT/email: zaphod@ctrg.rri.uwo.ca    box: Clinical Trials Resources Group
            fax: +1 519 663 3789                P.O. Box 5015, 100 Perth Dr.
            vox: +1 519 663 3787 x4108          London, Canada N6A 5K8
Nice computers don't go down. There *are* no nice computers.
-- 
Lance R. Bailey  System/Network Manager         Robarts Research Institute
     NeXT/email: zaphod@ctrg.rri.uwo.ca    box: Clinical Trials Resources Group
            fax: +1 519 663 3789                P.O. Box 5015, 100 Perth Dr.
            vox: +1 519 663 3787 x4108          London, Canada N6A 5K8
Newsgroups: rec.food.veg
From: adrothst@athena.mit.edu (Andrew D Rothstein)
Subject: Re: butter vs. margarine
Organization: Massachusetts Institute of Technology
Date: Thu, 13 Aug 1992 20:40:52 GMT


There seems to be some confusion about the sentence

"butter seems to have less fat than margarine."


What I meant by this was that if you read the nutritional labels, butter is
listed as having about 4 grams of fat per serving.  Margarine on the other hand,
has between 6 (for "light" varieties) and 11 grams of fat per serving.  Perhaps
the serving sizes are different, but anyway, this discrepency is what led me to
comment that butter seems to have less fat than margarine.  How can this be if
they are both 100% fat?  And how about ghee?  I thought that was butter with the
fat removed (implying that butter is not 100% fat...).  


Andy Rothstein
adrothst@athena.mit.edu
From: arunki@uirvld.csl.uiuc.edu (Arun Krishnan)
Newsgroups: rec.food.veg
Subject: Veggie food in Paris?
Date: 22 Aug 1992 07:14:59 GMT
Organization: Center for Reliable and High-Performance Computing, University of Illinois at Urbana-Champaign
NNTP-Posting-Host: uirvld.csl.uiuc.edu
Summary: Veggie food in Paris?
Keywords: Paris Vegetarian


Can someone suggest nice places to obtain vegetarian food in 
Paris?  Places that are not costly will be helpful.

I guess I could survive on fruits, juices, bread and cheese for a 
few days... :-)

Thanks in advance.

	Arun Krishnan.
From: mike.mcaulay@spacebbs.com (Mike Mcaulay)
Newsgroups: rec.food.veg
Subject: Re: Yves Burger Burgers
Date: 20 Aug 92 04:07:00 GMT
Reply-To: mike.mcaulay@spacebbs.com (Mike Mcaulay)
Organization: SPACE BBS - Menlo Park, CA - 10 Lines + 4gB - 415-323-4193

jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:

JF>Question about the Wieners and Deli Slices.  I am on a very low-fat
JF>diet (recently).  I wonder if you might have info on these.  What
JF>I am looking for is serving size, calories, grams of fat per serving
JF>and if there is any breakdown of saturated fat, monounsaturated, and
JF>polyunsaturated.

One Yves Veggie Wiener contains: 110 calories, 10 g protein, 5 g carbos,
5 g fat, 0 mg cholesterol, 140 mg sodium.

They're good.  We eat a ton of them in my house.  We usually poke a few
holes in them and nuke them for about 55 secs but if you're less lazy
they'd probably be better boiled.

The key to veggie dogs and burgers lies in the garnishes.  The thing
itself is relatively neutral in flavor.  But slap it into a toasted
whole wheat bun and add onions, tomatoE, lettuce, and ketchup and you've
made an extremely tasty meal in about 5 minutes.  Or fire up some veggie
chili and make veggie chili dogs.  Yum!

All together now:  "Two all-tofu patties, special sauce, lettuce,
cheese, pickles, onions on a sesame-seed bun!"  :-)

M.

---
 . SLMR 2.1 . "Stately...Yes."  -- James Joyce
From: leynette@systech.com (Leynette Wissinger)
Newsgroups: rec.food.veg
Subject: Re: Good veg. restaurants in San Diego, LA?
Keywords: vegetarian, restaurant, Southern California
Date: 12 Aug 92 20:44:46 GMT
Organization: Systech Corporation, San Diego

In article <1992Aug10.185143.22570@Princeton.EDU> eva@puhep1.princeton.edu (Eva Zeisky) writes:
>
>I would also like to explore the shelves of a good health food store in 
>the San Diego or Los Angeles area.  Especially a store which has a wide
>selection of herbs, teas, and natural remedies.  (I promised someone to get 
>sassafras tea but can't find it  anywhere up here; ) 

In San Diego try Greentree Grocers in the Clairmont area.  It's located at
3560 Mount Acadia Blvd (it's in a housing area).  Phone number is 560-1975.
They carry a wide variety of herbs (bulk too), teas, natural remedies as well
a organic meats, produce and other products.  They also have a good 
deli/resturant as well as an juice/coffee bar.  On weekends they usually
have lots of food samples - a fun place to graze!

There's also a chain called "Boney's" which has what you're looking for but
I don't think the selection and service is as good.


...leynette
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
|  Leynette Wissinger                                                       |
|  Systech Corporation, San Diego, Ca.                                      |
|  leynette@systech.com                                                     |
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Subject: Re: VEGAN: Vegetable Lasagne
Date: 14 Aug 92 20:09:59 GMT
Article-I.D.: reed.1992Aug14.200959.14095
Organization: Reed College, Portland, OR

tara@socrates.umd.edu (Tara McDermott) writes:
>I'm reposting this as there was a request for vegetable lasagne.  My
>version uses a bunch of tofu, but it tastes delicious.
>
>Ingredients:
[many ingrediants]
>2-3 Tbsp. nutritional yeast

hhmm.  I haven't tried nutritional yeast yet but I see it in many
recipies as a sort of cheese replacer.  I have heard that eating lots
of yeast is a bad thing for some people.  Would nutritional yeast also
cause these problems.

Zeke

-- 
                           zeke@reed.edu 
"NeXT has made it possible for Tiny Tim to over-extend himself and buy
a Ferrari for the price of a Hundai and now Tiny Tim is pissed because
the gas station attendant won't sell him gas for 3 cents a gallon."