HDTenEightyP/NetNews huggingface dataset:
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: Recipes with Grains plus a vegan recipe or two
Summary: Tomatoes, Lentils, Arame seaweed, Quinoa
Date: 12 Nov 92 16:37:50 GMT

lrose@titan.ucc.umass.edu (LORI H ROSENTHAL) writes:

>I'm looking for recipes using various types of grains.  Especially interesting
>new grains that I've never used like quinoa and wheatberries.  Does anyone
>have any good ideas?

>Thanks in advance!
>-Lori

Lori, I just saw Brother Ron Picarski (sp?) on "the Low Cholesterol
Gourmet" (what a joke of a cooking show!) yesterday, and he was making
a quinoa loaf with a carrot sauce to go on top.  Try looking in his
completely vegetarian cookbook: Friendly Foods for it.  

I don't really have any REAL recipes using quinoa (yet), but I make a
lentil tomato stew that tastes wonderful over plain quinoa.  You can
use it any way you use rice really.  I've already posted this before,
but I'm sure there's plenty of people who haven't seen it yet.

Tomato Lentil Stew over Quinoa

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.

To cook quinoa, boil two parts water to one part quinoa.  Add grain
(supposedly you're supposed to rinse it, but I don't have a fine
enough colander, so I do without this step).  Cover and lower to a
simmer.  Cook for 15 minutes.  Stir and let sit covered off the heat
for ten minutes before serving.

This is a really good dish with steamed cauliflower and for a really
neat touch, try adding some cooked arame seaweed on top.  Soak a
handful of arame in cold water (you don't need very much of this - a
little goes a LONG way, and it's very very dense in nutrition).  In a
small pan heat some oil and add a couple cloves of chopped or pressed
garlic, and a very small amount of diced ginger (optional).  Add
drained and squeezed arame and sautee for a few minutes.  Add soy
sauce to taste.  When the arame becomes crispy it's ready to eat.
Just sprinkle on top of the stew, or any pasta dish for that matter.  

--
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."
Xref: sparky rec.food.veg:10112 soc.history:9202
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Spicy Tofu Pate (From Janet Hatch)
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sat, 14 Nov 1992 02:53:57 GMT

The following interesting recipe is from 

            Janet.hatch@acadiau.ca

Not yet being able to post from her system, but only read
the r.f.v. conference, Janet has asked me to post the
following recipe on her behalf.  Having found this
conference to be a good source of recipes and information,
Janet in turn would like to make a contribution.       

SPICY TOFU PATE

1 lb. tofu (fresh)
1/4 c. whole wheat flour
1/4 c. cornmeal
1/2 c. wheat germ
1/4 c. corn oil
2 tbsp. Shoyu soy sauce
1 tsp. molasses
1/2 tsp. ground fennel
1 clove garlic or 2 tsp. garlic powder
1/4 tsp savory
1/4 tsp powdered sage
1/2 tsp allspice
2 tsp oregano
2-3 tsp. Dijon mustard

Mash tofu in a large bowl. Add remaining ingredients, mix well
with fork or by hand. Pack into small oiled casserole dish; cover
with two or three paper towels. Steam 25 to 35 minutes on a rack
inside a covered pot with water on stove or in a pan of water in
the oven at 375 degrees.
Top will brown slightly. Cool before removing from dish. Steaming
blends flavors. Stores up to two weeks in fridge. Makes 2 1/2 cups.

------------------------------------------------------------------

Thanks again, 
Janet

Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Godhead or Meathead?
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sat, 7 Nov 1992 15:35:00 GMT

robert@unlv.edu (Robert Cray) writes:


>I have nothing against people who make a personal choice not to eat
>meat; I have made such a choice myself, but it gets really irritating
>when people get self righteous about it...

I agree, but who are we talking about?  There's always that problem
about becoming self-righteous about what one perceives to be other
people's self-righteousness.  Hence, we ought to be careful in
our invidious attributions to some particular other or group.
Having said that, permit me to now violate my good advice with
the following choice quotes  ;-)

	"One should eat to live, not live to eat"
                                      Moliere (L'Avare, III:2)

        "I hate a man who swallows it, affecting not
        to know what he is eating.  I suspect his taste
        in higher matters"
                   Charles Lamb (Essays of Elia: Grace before Meat)               
.
Newsgroups: rec.food.veg
From: avi@seal.imagen.com
Newsgroups: rec.food.veg
Subject: Re: Kindred spirits (Vegans)
Date: 11 Nov 92 01:26:06 GMT
Reply-To: avi@seal.imagen.com
Organization: imagen

>     Uri Geller? Ulp! Yikes! How distressing to learn that I have something
>in common with such a charlatan. Ah well. An idea is not responsible
>for who believes it.

1. Geller a Charlatan ? This is news to me, as I still remember in my childhood
   before Geller started travelling to the U.K. and the U.S. for demonstrations
   that he would make broken clocks and watches start ticking again all over the 
   country, on one night. This was confirmed by hundreds of phone calls from many
   people around the country to the Radio Station (or was it TV ?) which was
   airing this sensation at a time.  I also know that to this day he is being
   employed by corporations to find oil and water, and the he's a
   multi-millionare because of that. Now - if he was exposed, surely nobody will
   hire him and pay him good money for that.

2. > How distressing to learn that I have something
   >in common with such a charlatan 

   uh, well, you also have in common the following:
   eyes, ears, hands, legs, (Not sure about brain, though...)
   
   The point being, of course, that his dietary choices have NOTHING to do
   with him being or not being a charlatan.  
   Quick examples of 2 famous vegetarians: Adolf Hitler & Mahatma Ghandi...
   I rest my case.
Newsgroups: rec.food.veg
From: ksouth@iguana.dsd.es.com (Kerri South)
Subject: Re: Cravings
Reply-To: ksouth@dsd.es.com
Organization: Evans & Sutherland Computer Corp.
Date: Fri, 6 Nov 92 20:15:28 GMT

In article <25334@sybase.sybase.com>, black@sybase.com (Christina Black) writes:
> In article <BwpuIA.BDo@news.cso.uiuc.edu> jchason@s.psych.uiuc.edu (Julie Chason) writes:
> >I've seen a couple of posts here about sugar cravings.  What about
> >meat and fat cravings?  Sometimes when I wake up the first thing on 
> >my mind is a greasy Hardee's steak biscuit.  If I try and eat healthily 
> >during the day (like beans instead of meat) I feel bad and am very quickly
> >hungry again.  I don't understand how people can get by with little or no
> >meat.  How do vegetarians do it?
> 
> Sounds to me like you're trying to go too fast.  When I decide that I'm
> going to have a super-perfect diet, I start to feel deprived and
> rebellious, and I crave, and I eat.  Go slow -- start by just cutting
> out the most extreme items, like red meat and deep-fried foods or, if
> even that's too much, limit how often you eat them.
> 
> Also, make sure you're eating enough -- get plenty of carbs etc -- with
> fewer calories coming in from fat, you'll need to add nourishment from
> other sources.
> 
> Good luck.
> 
> -- Chris
> black@syabse.com

If you get hungry when you don't eat meat or especially fat, you are simply
not eating enough. Eat lots! In my experience, it takes lots of healthy
food to stay filled all day or less unhealthy, fatty food. I like to eat,
so being able to eat lots of food is a happy bonus. Another bonus is I
have more energy and feel more healthy and alert throughout the day when
I carefully watch fat.

If you're craving meat, I suggest you eat a wide variety of non-meat foods.
Eat spicy foods. Sit and comtemplate the craving and see if you can transfer
it to something else. I have cravings too. Never for greasy hamburgers, though.
Double yech!! Transferring your cravings to healthier foods takes creativity
and is an art. It doesn't require willpower.

I really want to emphasize that it does not require willpower to eat healthy
foods. If you have to exert willpower, then you have some learning to do.
I took one two-month class on low-fat cooking, and my feelings about eating
high fat foods changed so drastically that I easily choose low-fat foods
now. I am almost disgusted by the sight of high-fat foods, and when I do
eat them, I feel sick afterward. If you train your mind and body (through
education) to appreciate and enjoy the foods your body thrives on, you will
almost never crave disgusting food.


-- 
Kerri South, Evans & Sutherland Computer Corporation
Design Systems Division, P.O. Box 8070, 
Salt Lake City, Utah 84108        (801) 582-5847 
INET: ksouth@dsd.es.com
From: ceg@nova3.stanford.edu (Chris Gronbeck)
Newsgroups: rec.food.veg
Subject: Is everything made with animals?
Date: 12 Nov 1992 01:57:48 GMT
Organization: Int'l. Inst. for Energy Conservation
Distribution: world
NNTP-Posting-Host: nova3.stanford.edu
Summary: Any sources of comprehensive info?
Keywords: ingredients

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.

Christopher
ceg@nova.stanford.edu



Xref: sparky rec.food.veg:10138 talk.politics.animals:9421
From: Rosemary Waigh <rwaigh@zooid.guild.org>
Subject: Re: California Condor and hunters
Reply-To: rwaigh@zooid.UUCP (Rosemary Waigh)
Organization: The Zoo of Ids
Date: Sun, 8 Nov 1992 15:10:10 GMT
Followup-To: talk.politics.animals

(follow-ups directed out of rec.food.veg, since this thread has nothing
to do with vegetarianism)

In article <1992Nov05.155003.1520@refrig.dixie.com> todd@refrig.dixie.com (Todd H.) writes:
[reasonable points about hunting being regulated so as to protect endangered
species deleted].
>Both hunters turned themselves in (astounding, huh?  Not really.), and each
>face a fine of $5,000 and loss of thier hunting licenses for five years.  Each
>hunter also bears the weight of guilt for making such a mistake, and when you
>are as involved in the outdoors as greatly as most hunters, that weight would
>be a burden indeed. 

ALL hunters, of course, bear the burden of guilt for killing animals, even
if not endangered, unnecessarily. (Okay, all hunters with good aim :-).)

> How much guilt do you bear, supporting and financing
>the terrorist acts of the Animal Rights Movement?

I am getting tired of this stereotype of all Animal Rights activities being
"terrorist".  Personally, I am a member of only one group, which is very
emphatic about supporting only non-violent legal activities.  Of course the
non-violent, legal activities aren't likely to become front-page news, which
is why you don't hear about them.

Ro
rwaigh@zooid.guild.org
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.veg
Subject: List of cruelty-free cosmetic companies?
Date: 5 Nov 92 17:11:15 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

Would someone please email me the list of companies making cruelty-free
cosmetics and skin care products that was posted here recently?  It's
expired off our system, and an acquaintance asked me this morning if I
knew where she could get such a list.  She's not a vegetarian, but 
she was watching a tv show recently on animal testing in the cosmetics
industry, and decided that she would like to start going as cruelty-free as
she could (yay! one small step....).

Thanks,
------
Debbie Schwartz // das@voodoo.ca.boeing.com  // or uunet!bcstec!voodoo!das 
                             ^^^^ please note addition to address 
                 "Hatred is not a family value"
Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Re: The protein myth
Organization: Abo Akademi University
Date: Thu, 12 Nov 1992 06:42:14 GMT

In article <1992Nov11.131518.3143@nic.csu.net> ekeller@calstatela.edu writes:
>In article <c_q1wk-@rpi.edu>, philhowr@unix.cie.rpi.edu (Bob Philhower) writes:
>|> In article <1992Nov11.114711.436@hellgate.utah.edu> llarsen%peruvian.cs.utah.edu@cs.utah.edu (Loren Larsen) writes:
>|> >In article <1992Nov11.074508.9068@abo.fi> abulsari@aton.abo.fi writes:
>|> >>
>|> >>I got this from Michael Traub. This post is somewhat long.
>|> >
>|> >It should be noted that this posting is basically a transcription of the
>|> >"Living Health" seminar given by Tony Robbins. 
>|> >
>|> >Loren
>|> 
>|> I'm suppose that Tony Robbins got the information from Michael Traub
>|> because He is the Source of all Truth.  Praise be to Traub.
>|> 
>|> Bob
>|> 
>|> 
>|> 
>
>Michael Traub posted this to granola where he duly noted that it
>was an excerpt from "Unlimited Power" by Anthony Robbins.
>When Abhay Bulsari posted it to r.f.v. he neglected to make that
>known.  I am sure an honest oversight - some of us make 'em.

I don't think I saw it in what I took from Michael Traub's files.
I still don't know who this Anthony Robbins is.

>
>If you don't like Traub, Bulsari, Altar, Dyer or whoever for
>whatever - fine - use your kill file.  

I agree.

But spewing such hateful
>sarcasm does little except waste bandwidth.
>
>-- 
>***************************=================***********************************
>eddy keller                                  (ekeller@calstatela.edu)
>              California State University, Los Angeles
>***************************=================***********************************


Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Status of vegetarianism in Australia - comments
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sat, 7 Nov 1992 15:22:54 GMT

Drew Corrigan writes:
...
>looked around for support materials, I must say that I am generally quite
>disappointed at the resources I've seen.

That indeed is a widespread problem.  I guess we simply are not
large enough of a market to be bothered with by mainstream 
bookstores.  :-(


>America", and books by McDougall.) In fact, I've learned *far* more from
>this newsgroup (thanks Ted, Ferrell, Abhay, etc) than any other source.

Thank you very much for the generous kudos.  It is always really
nice to hear that at least somebody out there in computerland
appreciates one's info postings.  :-)  :-)


. . .
>It is not that I am overly concerned about these issues - I'm convinced
>of the merits of a vegan/vegetarian diet - but it would be nice to have
>one or two resources to show other people who might be interested and
>need to be convinced that we are not totally over the top.

>I could import a book or two but I'm not exactly that well-off to afford
>the expense of buying something sight unseen.

To this end, I've posted what I think is a good shopping list in
order of preference to your interest.  But you are right, who
wants to buy a book sight unseen.  Unfortunately, for many
specialized books there is no other alternative.  One must
trust the reviews or reviewers of a book, get to know about some
reliable authors or even publishing/distribution houses.
For instance,  The Physicians Committe for Responsible Medicine's
former HEALTHY EATING magazine did provide a list of recommended
books which one could order from them.   I don't know if their
new quarterly will also do this or not.

Good luck in your search.
                                          ted



>At least the number of vegan cookbooks seems to be increasing; we now
>own three such books and the author of one of these (Leah Lehmann?) is
>to shortly publish another ("365+1 Vegan Recipes"). At first I was frus-
>trated because most of the vegetarian cookbooks around make heavy use of 
>eggs and cheese.

>I am also disappointed by the selection of vegetarian restaurants. We took
>a holiday to Adelaide and even in this large city (about 1,000,000) the
>number of purely vegetarian restaurants was minute (2 in fact). We ended
>up visiting a Lebanese restaurant which had a vegetarian selection in its
>menu, and a Hare Krishna eating place which had exactly one choice of food
>on the menu. (The food was fine - only the range of choices (1) was some-
>what restricting :-).)

>Here in Canberra (population 250,000) we have 2 restaurants - a vegetarian
>pizza place and a Buddist restaurant - neither of which we've visited yet.
>Canberra doesn't seem to have any vegetarian organizations at all.

>All in all, I get the impression that vegetarianism is still a fledgling
>dietary lifestyle in Australia. (But I can buy tofu, soy milk, soy cheeses,
>tvp etc - so its not too bad :-).)

>Any fellow Aussies want to comment?

>Drew.
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Re: Conclusions about Ted Altar
Date: 10 Nov 92 18:57:48 GMT
Organization: The Reality Liberation Front (pixels to the people!)

abulsari@aton.abo.fi writes:
>The result of last several postings is a consensus - 
>
>So Ted, please keep posting. People like everything you post,
>and we all look forward to reading your postings.
>
>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.

     Please.

     Now, Ted's a good guy. I don't agree with everything he says, but
fundamentally we have no major disagreements. But to make such
sweeping generalizations is silly. A lot of people seem to read r.f.v
in spite of people like Micheal and Ted. To single out a handful of
posters as the "most important" is to degrade the role played by the
many other posters to this newsgroup.  For example, how many recipies
has Ted contributed? Some people (not necessarily me) read this group
primarily for recipies, and don't care to see posts on other topics.

     So, Abhay, please don't project your opinion of r.f.v posters onto
other readers of the group.

===============================================================================
Tom Swiss/tms@cs.umd.edu  |  "Born to die"   |   Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
                     Keep your values off my family.
     "[I will never have] another Jimmy Carter grain embargo, Jimmy,
      Jimmy Carter, Jimmy Carter grain embargo, Jimmy Carter grain embargo."
      -- Vice President Dan Quayle during the Bentson debate
Newsgroups: rec.food.veg,talk.politics.animals
From: viking@iastate.edu (Dan Sorenson)
Subject: Re: California Condor and hunters
Organization: Iowa State University, Ames IA
Date: Fri, 6 Nov 1992 08:15:49 GMT

spp@zabriskie.berkeley.edu (Steve Pope) writes:

>The fact is hunters, acting illegally, have shot down condors
>within the last couple decades.  They were poaching when they
>were shooting condors, certainly.   None of us on this newsfeed
>approve of this, certainly.  

	Purdy used legally-owned firearms, passed a background check
and waited for the 15-day waiting period, and only then went on his
shooting spree in a Stockton, California schoolyard.  Pardon me if
I somehow distance my own legal, safe, and responsible use of
firearms from his misuse of same.

>The attitude of Todd and the other hunters on this point 
>seems to be that of "don't blame me, don't blame thee,
>blame the poacher behind the tree..."

	As you know, poachers don't follow the laws.  Specifically,
they don't follow hunting laws.  You'll note the exception between
myself filling a gas can at the Kwik Shop so I can power the lawn
mower and the greatest mass murder in US history.  Contrary to
popular belief, the greatest mass murder involved 80-some people
incinerated with a gallon of gas and a match at a New York dance club.
To blame all hunters for the actions of the few we try to prosecute
is proof that you have no idea what you are talking about.

	As I deleted that directory several days ago, I will entertain
requests for specifics upon request, but the relevant cite is from Neal
Knox if it makes any difference.

< Dan Sorenson, DoD #1066 z1dan@exnet.iastate.edu viking@iastate.edu >
<  ISU only censors what I read, not what I say.  Don't blame them.  >
<  "This isn't an answer, it's a pagan dance around a midnight fire  >
<   written in intellectual runes." -- Rich Young                    >
Newsgroups: rec.food.veg
From: nrlfs1.nrl.navy.mil (Judy Karpen)
Subject: Re: coconut flakes
Organization: NRL
Date: Thu, 12 Nov 1992 23:31:04 GMT

In article <1992Nov12.032224.12645@athena.mit.edu>, karen@athena.mit.edu (Karen E. Walrath) writes:
> 
> 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
> 
> 
IMHO the frozen unsweeteneed coconut is MUCH better than dried.
Look in the freezer compartment at a Thai or Indian grocery for flat, squarish packages of the
grated stuff. Since coconut freezes so well (I've kept it for a year with no deterioration), you
might try buying one, opening it (see Joy of Cooking for dir'ns), and grating it yourself (cut into
chunks and chop in food processor). It's work but it's cheaper than store-bought, plus it makes alot 
and you can freeze leftovers either as chunks or grated. Please forgive the poor grammar, I'm tired....

Judy Karpen
karpen@nrlfs1.nrl.navy.mil
Newsgroups: rec.food.veg
From: strnlght@netcom.com (David Sternlight)
Subject: Re: Hummus recipes
Keywords: recipe
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Distribution: na
Date: Wed, 11 Nov 1992 16:00:45 GMT


Several have posted hummus recipes here. One can find more in most vegetarian
cookbooks.

The secret of all the recipes which start out with canned chick peas is to
drain the water and then wash them out a couple of times with cool water. This
removes most of the "canned" taste one would otherwise get, and works
quite well.

Another secret is to use fresh garlic, chop it up, and then process it first
in the food processor with the lemon juice, etc, before adding the garbanzo
beans.

-- 
David Sternlight
(pgp 2.0 and ripem public keys available on request)

Newsgroups: rec.food.veg