HDTenEightyP/NetNews huggingface dataset:
From: sfjr@wam.umd.edu (Steve Russell)
Subject: Re: New vegitarian seeks info
Organization: University of Maryland, College Park
Date: Mon, 11 Jan 1993 16:15:52 GMT

In article <1993Jan9.121543.2865@drycas.club.cc.cmu.edu> NICK@dirac.physics.jmu.edu (Nick Mcdowell) writes:
>Hello,
>   I've recently decided to become a vegetarian (lacto-ovo for now) and I 
>was wondering if there was a FAQ out there or an archive site that could
>help me get started.  I'd like to get a basic meal-plan that gives me all the
>nutrition I need yet is simple to prepare. (That's not asking too much is it?)
>Thanks in advance.
> 
>Nick McDowell
>STU_NTMCDOWE@vax1.acs.jmu.edu
>NICK@dirac.physics.jmu.edu

There are literally *tons* of excellent vegetarian cookbooks.

The single best book on vegetarianism I've ever read, and I've read a few
has to be DIET FOR A NEW AMERICA, BY JOHN ROBBIS.   It reports on all aspects
of vegetarianism, has the most update nutritional info AND is fun to read.

Any of the books by Dr.John Mcdougall, such as the Mcdougall Plan are good.

Steve R

Newsgroups: rec.food.veg
From: tjfeue@bb1t.monsanto.com
Subject: Re: Vegetarian Cats2: Practical Advice
Organization: Monsanto Company, St. Louis, MO
Date: Mon, 4 Jan 1993 17:35:26 GMT

In article <altar.725567086@sfu.ca>, altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
> 
> F.  SOME PRACTICAL ADVICE AND COMPROMISES
> 
> 1.  Use An Approved Commercial Vegetarian Pet-food Or Supplement
> 
> Now, one does not need to be a biochemist to feed a cat. There
> are now on the market vegetarian cat foods or supplements to add
> to a vegetarian regime (like Vegecat) where all of the above
> consideration are automatically provided for.  These products
> have been checked by veterinarians and animal nutritionists.

How were they checked?  Was the study peer reviewed?  Independantly
verified?  Were the studies controlled, double blind studies?
How long were they conducted?  How many animals were used?  Are
the studies repeated if the product is reformulated?  What
was the final disposition of the animals used in the study?

Sorry ted, but you sure glossed over that part.  Please provide 
answers to these questions before you make such a claim.

Ted Feuerbach - Scientific Systems Consultant
Disclaimer:     Monsanto didn't say this, I did!
Newsgroups: rec.food.veg
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Soy margarine gripe
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Wed, 6 Jan 1993 00:50:55 GMT

In article <1993Jan5.202831.19977@murdoch.acc.Virginia.EDU> ckp2n@faraday.clas.Virginia.EDU (Christina Powell) writes:
>artemis@netcom.com  writes:
>> I doubt you'll get anywhere with Bread and Circus.  They keep their
>> own politics.  You won't find cornstarch there either.
>
>Okay, I'll admit to being only an aspiring vegetarian, but I am
>stumped at what possibly could be wrong with cornstarch.

Bread and Circus isn't a vegetarian grocery, it's a yuppie whole foods
store.  Cornstarch is too "processed".  Exactly why I don't know, I
stopped hearing the explanation halfway through the saleshelp's
diatribe as I was led bodily to the arrowroot powder.  Can't say I was
too heartbroken when the Brookline store relocated out of walking
distance of my home.  

Even then I was aware of arrowroot and knew in what cooking situations
arrowroot works best and in what cornstarch does.  

--
Michelle Dick
artemis@netcom.com
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Dinner last night: Cauliflower, Dried Tomatoes, and Pasta
Date: 7 Jan 1993 01:33:12 GMT
Organization: University of Maryland, Chesapeake Biological Laboratory
NNTP-Posting-Host: starburst.umd.edu

I made this for dinner tonight, and it came out wonderfully!

1 medium head cauliflower, broken into bite-sized florrets
2 Tbsp olive oil
1/2 cup sun dried tomatoes, packed in olive oil, cut into slivers
1/2 tsp each: basil, oregano, salt
4-6 cloves garlic (or more, to taste)

Heat oil in a med-large frying pan.  Add 1/4 cup water as well to
prevent sticking without having to overuse the oil.  When heated, add
remaining ingredients.  Cook on med-high heat, stirring occasionally
until cauliflower is cooked to your liking.  Crisp-tender is how I
made this.  

1 package Eden brand Udon (I used wild yam flavor - it seems the best
  one that I have tried so far)

Cook according to directions.  Drain.  I found no need to rinse (which
the directions called for), but kept it handy in my sink until I
served it.

1/4 small spaghetti squash, or enough for two servings.  After
scooping out the seeds, cook in either of two ways.  Bake in an oven,
cut side up for a long time - up to 1 hour at about 400 - 450, or
steam in a big steamer for roughly 20 minutes.  When the skin peels
off easily, and the strands are not crunchy, it is done.  Add a very
small amount of margerine, if you like, with maybe some spices.  I
can't remember the way I've had it before, but maybe some garlic or
ginger powder would taste good?  I'm not sure.  

Ginger Garlic Arame:
small handful dry arame, soaked in:
1 cup water
3-4 cloves garlic
small section ginger, peeled and diced finely (optinal)
1-2 Tbsp. olive oil
1-2 Tbsp. soy sauce

Let the arame soak for at least 5 minutes.  When ready to cook, heat
up the oil in a small frying pan, on medium heat.  Add the ginger and
garlic.  Cook for about 2 minutes.  Add the drained arame (note: the
water from soaking is great to feed to plants.  It is packed with good
nutrients). When this has cooked for about 3 or so minutes, add the
soy sauce.  Stir and continue cooking until the arame is slightly dry
and crunchy.  

Add sparingly, since arame is a very nutrient dense food.  Not more
than 2 Tbsp. is needed per person (or reccomended, according to the
book this is based on).

Assembly:

Pile pasta on plate, and add the cauliflower/dried tomato mixture on
top.  The extra oil makes a nice marinade for the pasta.  Remove the
skin from the squash and break up strands with a fork.  Add a small
scoop to each plate, with at most 1/2 tsp. margerine per serving on
top.  Sprinkle arame on top to enhance texture or taste, or add to
your pasta if you don't feel like having the squash.

Can anyone tell me a good way to prepare spaghetti squash?  I didn't
like the way this came out that much.  It tasted like it could be
improved a little bit.  Any suggestions appreciated. 

Happy eating...
--
Tara McDermott               
tara@starburst.umd.edu       
I eat tofu, and I vote.
Newsgroups: rec.food.veg
From: jereese@silver.ucs.indiana.edu (jean reese)
Subject: Re: Answer to clove[24~[24~[24~*darn dle keys*
Organization: Indiana University
Date: Tue, 5 Jan 1993 13:09:48 GMT

In article <1ib462INNiaq@life.ai.mit.edu> jaj@hal.gnu.ai.mit.edu (Jill A. Johnson) writes:
>
>I bought some 
>margarine at the grocery store that says 100% CORN OIL in huge letters on 
>the front, I just assumed that it meant that all there was was corn oil in 
>the stuff, well after looking closer at the box, there's a pile of other 
>ingredients in there some of which are animal products.  

There are several soy margarines on the market that are excellent. You
should try those! You can even get them in Kroger's, in some areas.

Jean




>
>Jill "getting very tired of job hunting and having no luck"


-- 
	"It is my view that the  vegetarian manner  of living by its 
	purely physical effect on the  human temperament  would most 
	beneficially influence the lot of mankind." - Albert Einstein
	++++++++++++++++jereese@silver.ucs.indiana.edu+++++++++++++++
Newsgroups: rec.food.veg,rec.arts.disney
From: jlacey@cbnewsl.cb.att.com (james.w.lacey)
Subject: Re: Vegetarian Food at Walt Disney World
Organization: AT&T
Distribution: usa
Date: Tue, 12 Jan 1993 17:24:41 GMT

In article <1itc9uINNjom@morrow.stanford.edu> andy@pangea.Stanford.EDU (Andy Michael USGS Guest) writes:
>Any suggestions on places that serve ovo-lacto-vegetarian food at Walt
>Disney World?  For the rec.arts.disney crowd that means we eat eggs and
>dairy in addition to plants.  We figure The Land in EPCOT might be a
>good bet.  Do any of the country exhibits in EPCOT feature some veggie
>food?  Any other suggestions or do we look forward to a week of pizza,
>trail mix stashed in our pockets, and cooking late at night in our hotel
>room?

Many, but not all, restaurants at WDW serve vegetarian food.  Each
area (Epcot, Magic Kingdom, MGM) has an information center.  (At
Epcot it is under the Spaceship earth sphere.)  At the information
center, ask to look through the "menu book" which has menus of all
WDW restaurants.  (BTW, dont go by what the people at the counter
say.  Look through the book yourself.  I found that they did not
understand what "vegetarian" meant.)

One recommendation is the vegetable plate at the German "Beer Garden"
which (for those familiar with the real McCoy) isnt a Beer
Garden at all, but a restaurant that features a (short) show
of German music and dance.
 

-- 
     Jim Lacey  --  my own opinions    
     email:  att!cbnewsl!jlacey  or  jlacey@cbnewsl.cb.att.com
     D'ou venons-nous? Que sommes-nous? Ou allons-nous?
Newsgroups: rec.food.veg
From: akcobb@unix.amherst.edu (acapella)
Subject: Re: Soy milk
Organization: Amherst College
X-Newsreader: TIN [version 1.1 PL7]
Date: Tue, 5 Jan 1993 01:30:20 GMT

Jill A. Johnson (jaj@hal.gnu.ai.mit.edu) wrote: 
: Well I bought some rice dream vanilla flavor and it tastes awful to drink it.
: Maybe I still remember too much what real milk tastes like.  I don't have to 
: have something that tastes exactly like milk but I'd like it to taste 
: good (i'm more picky than the averate cat. 
: 
: Thanks Jill

Try "Soy-Moo" by Healthy Valley.  It is sweeter than milk but the
best one by far I have come across.  Bread and Circus usually
carries it.  Good luck!

Amy



Newsgroups: rec.food.veg
From: coleman@leland.Stanford.EDU (Michele Coleman)
Subject: Raw Potatoes (Was: WHO & Iron - Have They Gone Mad?)
Organization: DSG, Stanford University, CA 94305, USA
Date: Wed, 6 Jan 93 18:42:20 GMT


In article <C0D66K.9wu@dircon.co.uk> uad1214@dircon.co.uk (Peter Cox) writes:
>
>I just caught part of an interview on BBC World Service
>with Dr. Barbara Underwood of the WHO (World Health
>Organisation).  She was making some pretty wild claims
>about vegetarians being deficient in iron.  At one point,
>the interviewer asked her what vegetarians should do about
>it. Part of her answer included the advice to eat RAW
>potatoes!!!

    This just reminds me of a conversation I had with a nurse at our
student health center once.  She was trying to lecture me about the
importance of a healthy diet -- somewhat odd, since as a vegetarian I 
was already eating better than most Americans.  In discussing fiber,
she said, "Raw potatoes have a lot a fiber.  But if you microwave a
potato, then it's no longer high-fiber."
    Surely, I said, she couldn't be serious.
    "Oh, yeah," she insisted.  "Before it's hard and chewy, and has
fiber.  Something soft, like a cooked potato, doesn't have fiber."
    I guess this explains why Metamucil is such a low-fiber favorite:
it isn't hard and chewy.
    Anyway, when I questioned her reasoning, she got very defensive and
said that her previous job was a dietician in a corporation, where she
counseled 2000 employees.
    Now when I book my appointments at the clinic, I make a point of
asking not to be assigned to her.
    Anyway, I thought this would amuse.  Of course, if she's right,
I'd be interested in hearing it, since that would mean that my
understanding of nutrition is seriously defective!

--Michele Coleman


Newsgroups: rec.food.veg
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: milk substitutes for Jill and others...
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Tue, 5 Jan 93 06:33:28 GMT

Clover
la1002@albnyvms.bitnet
This is my very first sig.file
From: andy@pangea.Stanford.EDU (Andy Michael USGS Guest)
Newsgroups: rec.food.veg
Subject: Re: info needed.
Date: 11 Jan 1993 06:17:09 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <altar.726705790@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
A bunch of stuff on swimming as exercise.

Just one note on weight loss and swimming (as we stray from truly
veggie issues):  I have heard concerns that swimming in anything but
very warm water can increase your body fat.  This is apparently a
survival instinct to maintain body warmth.  We heard this while we
were doing a lot of water aerobics and distance swimming.  Our
personal experience corroborated it:  e.g. we got lots of aerobic
conditioning, muscle development,... but no weight loss.  I still
use swimming for straight exercise when recovering from injuries
(generally sustained during soccer) and for just plain fun, but
not for weight loss.  Running, on the other hand, has been really
good for weight loss but is much higher impact.

If anyone can counter this idea I would be happy to hear about it.

Of course the value of the low impact aerobic conditioning might
very well outweigh all the other concerns.  Health is more than
just weight.

This message brought to you by a true water rat (swims, dives,
snorkels, surfs, canoes, sails, and former lifeguard and instructor,
not to mention the hot tub water chemistry I better check when I
log out :-) ),

Andy
Newsgroups: rec.food.veg
From: rik@world.std.com (Rik Ahlberg)
Subject: Re: Gay cats? *Great*! (was "vegetarian cats2...", I think)
Organization: The World Public Access UNIX, Brookline, MA
Date: Tue, 5 Jan 1993 12:33:38 GMT

On Dec 30 George B. Clark said:

>No cat with any self respect would accept a vegetarian diet. Without
>meat, a cat would soon become an impotent, gay, wimp, unable to
                                            ^^^
>stand tall among his neighborhood peers who hunt birds, mice, and
>squirrels for their meals. 

Now, I've never, EVER seen anyone use the words "impotent" and "gay"
in the same sentence before... If anything, we queers have for far too
long been associated with extreme sexual appetites.

AND IT PISSES ME OFF TO SEE INTELIGENT (?) PEOPLE MAKE STUPID
ANTI-GAY COMMENTS ON THE NET. Maybe the cat's an inpotents, _happy_
wimp? I dunno, but I don't think that was the author's intent.
PLEASE KEEP YOUR BIGOTRY TO YOURSELF.

And I did have a friend in college who swore his two little 
kitties were gay. REALLY!


Rik
Rik Ahlberg             
rik@world.std.com


Newsgroups: rec.food.veg
From: koosman@martha.utcc.utk.edu (Toby Koosman)
Subject: Re: Comfort foods for colds
Organization: University of Tennessee Computing Center
Date: Tue, 5 Jan 1993 18:10:15 GMT

Deb Schwartz asks,
>Happy New Year, everyone.  I'm celebrating by having a whopping cold.
>So, does anyone have a good vegetarian equivalent for Mom's chicken
>soup?  Also, what do y'all like to eat when you're feeling rotten?
Garlic.  Lots and preferably raw.  My cohabitor scarfs whole cloves but
I'm not that brave, I slice mine and apply it to buttered (that is,
margarined) bread.  This is similar to what Christine suggested.  There
seems to be some debate as to whether its anti-viral properties are
compromised by cooking (anyone know?), but the hotness helps clear the
sinuses anyway.  I also drink Eichinasia tea (which I bet is not spelled
that way).  It's hard to say how effective these remedies are, but I
never go to doctors and I always seem to get well in the end.  Does
anyone know an herbal antihistamine that works?  Spicy food is good for
about ten minutes.

-- 
Toby Koosman                                Internet: koosman@utkux1.utk.edu
University of Tennessee                     Bitnet: takoosma@utkvx             
Knoxville, TN  USA       
Newsgroups: rec.food.veg
From: djordan@spartan.ac.BrockU.CA (David Jordan)
Subject: Pseudo Veggie Restaurant |-(
Organization: Brock University, St. Catharines Ontario
X-Newsreader: Tin 1.1 PL4
Date: Mon, 11 Jan 1993 03:33:14 GMT


r.f.v,

Here's a story to get your blood pressure up.

Saturday I made one of my very infrequent visits to the major
shopping maul (opps |-)) in St. Catharines.  I noted with
surprise that the food court had a new servery,  "The VEG OUT." 
I wasn't interested in eating at the time, but I thought I would
check out the menu.

     Chef's Salad
     Greek Salad
     Chicken[!] Stir Fry
     Beef[!] Vegetable Soup
     Tuna[!] Salad

I inquired of the young woman behind the counter, "Why is this
called the VEG OUT when you don't have anything vegetarian on
your menu?"

She replied, "Well most of our things are based around these."
pointing to the salad makings in the display area.  "And we do
have plain salads that are all vegetables"

Me: "What about the stir fry, do you make one that is just
vegetables?"

Her: "No"

Me: "And the soup.  Do you have a plain vegetable soup?"

Her: "Just vegetable beef."

I asked if I could speak with the manager, as I did not want to
press her - I was certain she was just an employee.  The manager
came to the counter and I indicated that I was disappointed with
the menu and added,  "I was quite excited when I saw the name.  I
imagined that it might mean some vegetarian choice in the Mall."

She said, and I quote "We're going to change the name."

End of story.

Regards,
David 
-- 
David Jordan                               djordan@spartan.ac.BrockU.ca
From: waffle@steer.sdsu.edu (Kevin M. Savetz)
Newsgroups: rec.food.veg
Subject: Re: Gelatin
Date: 12 Jan 93 01:59:16 GMT
Organization: San Diego State University

In article <1iss0tINNoa5@life.ai.mit.edu> jaj@hal.gnu.ai.mit.edu (Jill A. Johnson) writes:
>
>I think someone asked this before but I have to ask again since I can't 
>remember the answer.  Are there any animal products in Jello  gelatin? I 
>have a few boxes in the house and I'm craving something sweet.
Ugh, gelatin is icky. Gelatin would be icky even if I weren't a vegetarian.
Geletain is made thusly: incenerate a load of animal carcasses. Cremate them.
Add flavoring to what;s left over. Enjoy. That's it. So jello is Right Out.
Geletan is in many foods. Like marshmallows. Happily, foodmakers can (and 
sometimes do) use pectin instead. Just as good, but its veggie-based.
I have never found pectin-based marshmallows, though, and miss Rice Krispy
treats. 

Oh, Oreos aren't vegetarian either. They contain lard, maybe. "Animal or
vegetable fats." Who knows, whatever's cheapest. Hydrox are Ok, though.

>I can get my husband to eat my vegan cookies that I make and he loves the very
>low fat chocolate cake, but I can't get him to even taste things like veggie
>burgers or rice and broccoli.  He just ate 3 hot dogs before he went to work.
>I took a little bite of one and it just made me feel sick.  Does anyone have 
>any suggestions on things I can make that a truly non-veggie hubby will eat?
>
Try tofu dogs. I can't tell the difference in taste.

>Does anyone have a recipe for vegan tacos?  I'd prefer something without 
>refried beans.  Would falafal or Seitan work? I hear Seitan is an excellent
>substitue for meat.
Whats wrong with refreid beans? Get the vegetarian kind, the kind with no lard.
The brans Rosarita (I believe) has a vegetarian variety. If you just don't like
beans, then try, oh, textured vegetable protein. I like it. Dunno if your
husband will!

Good luck,
-Kevin
 waffle@euclid.humboldt.edu
Newsgroups: rec.food.veg
From: molnar@Bisco.CAnet.CA (Tom Molnar)
Subject: Re: Dinner last night: Cauliflower, Dried Tomatoes, and Pasta
Organization: UTCS Campus Access
Date: Thu, 7 Jan 1993 03:04:06 GMT

Tara writes:

# Can anyone tell me a good way to prepare spaghetti squash?  I didn't
# like the way this came out that much.  It tasted like it could be
# improved a little bit.  Any suggestions appreciated. 

Tara, I'm usually lazy and all I do is dump some good ready-made pasta
sauce on the squash (after I have scooped it out).  You should have
lots of choices, but my favorite is "Too good to be true" mild pasta
sauce (a president's choice brand).  It's almost non-fat, and low cal.
Or salsa.

But here is something I tried once and kind of liked.  Prepare the squash
as usual, scoop out the insides and then top it with the following dressing
to make a salad.

	For 1 spaghetti squash (2-1/2 lbs)

	8 cherry tomatoes, quartered
	4 scallions, sliced
	2 cloves garlic, minced
	1 green onion, chopped
	1 Tbs. capers (optional)
	2 Tbs. extra-virgin olive oil
	2 Tbs. red wine vinegar
	salt + pepper to taste

In a large bowl, combine squash, tomatoes, green pepper,scallions, garlic
and capers.  Toss with oil and vinegar.  Season to taste with salt and pepper.
Serve immediately. Serves 4.

Approx 180 Cal; 4g prot; 7g fat; 25g carbs; 150 mg sodium; 7g fibre / serving
Newsgroups: rec.food.veg
From: mad4@ellis.uchicago.edu (Bill Maddex)
Subject: VEGAN:  Bill's NYE Dinner, the recipes, part 4
Reply-To: mad4@midway.uchicago.edu
Organization: Pranksters for Peace
Date: Thu, 7 Jan 1993 23:54:22 GMT

Salad:  broad leaf lettuce, rocket, radicchio and carrots w/marinated mushrooms

Mushroom marinade (from Friendly Foods  this also makes great salad dressing)

1/2C barley malt
3/4C brown rice vinegar (groussing about the difficulty of finding kosher rice
				vinegar deleted)
1/4C water
1/4C bland oil (I use light sesame)
3/4t dried savory, chopped
1 1/2t dried tarragon, chopped
1T minced garlic
3/4t salt

Mix all ingredients thoroughly.  This will take awhile, because barley malt 
disolves slowly.  Marinate the desired veggies 3-7 days.  W/mushrooms, you
can speed the marinating process by first blanching them in a 4/1 mix of 
water and dry white wine for about two minutes.

French Dressing (likewise from Friendly Foods, makes 3C)

1 1/2C canola oil
1 1/4C cider vinegar (5% acid)
1/4C finely diced onion
2t minced garlic
1 1/2T tamari
1T chopped basil
1 1/8t black pepper
2T tofu, hand crushed
1 1/2T minced pimento
2T pickles, minced
2T green pepper, minced
1T chives, chopped fine
1 1/2T finely chopped parsley
1T black olives, finely chopped

Mix all ingredients well and refrigerate until cold.


Dessert:  Mocha Creme Pie (from Friendly Foods serves 5-6)

1 pre baked pie crust (line a 9" pie tin w/one half recipe of the pastry dough
		from part 2)

3C almond milk
1C cashews
2T carob powder
1/4C grain coffee (Caffix is my favorite, and I'm a java junkie)
3T agar flakes
3/4C rice syrup
2T arrowroot disolved in 2T water
1T vanilla
1/2t salt
1/2C Sucanat

Blend 1C almond milk w/cashews until smooth.  Pout into a medium sized heavy
saucepan.  Rinse blend w/remaining almond milk and dump into pan.  Add syrup,
carob, grain coffee and agar.  Wisk until the coffee, syrup and carob disolve.
Bring to a medium simmer, stirring occasionally until agar disolves.  (7-10
minutes, but be damn sure it's all disolved or you'll get hard lumps)  Remove
from heat and vigorously stir in arrowroot mix.  Return to a simmer 1/2-1 
minute.  Remove from heat and stir in remaining ingredients.  As soon as it
begins to set, pour into pie crust.  Let set in frig at least 1 1/2 hours.
Garnish w/halved almonds and sliced strawberries.

Billy Magic


	"So the clients are quietly dying of botulism....Then A.J. returns
with an entourage of Arab refugees from the Middle East.  He takes one mouthful
and Screams:  'Garbage G-d damn it.  Cook this wise citizen in his own swill!'"


Newsgroups: rec.food.veg