HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.veg
From: bkotecha@cix.compulink.co.uk (Bipin Kotecha)
Subject: Re: England
Reply-To: bkotecha@cix.compulink.co.uk
Date: Fri, 11 Sep 1992 00:01:00 +0000



Paul,

If your friend likes 'ethnic' food, particulary Indian, then she is
in for a treat.  The are a large number of Indian restaurants in
England who (almost) all have vegetarian dishes on the menu.  There
are also quite a few vegetarian only Indian restaurants.  In London, I
can recommend:

1) Diwana Bhel-Poori House                      Open 7 days a week
   121-123 Drummond Street                   12 noon to 12 midnight
   London NW1

   also at:

   50 Westbourne Grove                  Restricted opening hours
   London W2


   The food is good and cheap.  The food is mostly South Indian
   (Madras area) but they also have Gujarati (north-west India) dishes.


2) Chutneys
   124 Drummond Street
   London NW1

   The food here is mostly that of the Gujarat region of India.

   The lunchtime buffets are extremely good and cheap at #3.95 plus
   drinks (if required).  I think 'lunchtime' extends quite late into
   the afternoon and the buffet is 'Eat as much as you like'.


There are others. I'll post details when I get them together,
including non-Indian!

Hope this is useful.



Bipin
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bipin Kotecha                                           London, Great Britain
CompuServe: 100016,2702                Internet: bkotecha@cix.compulink.co.uk
                                              [or] 100016.2702@compuserve.com                      
                
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Xref: sparky rec.food.veg:8754 rec.food.drink:2906
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.veg,rec.food.drink
Subject: Animal blood in wine?
Date: 11 Sep 92 18:08:02 GMT
Followup-To: rec.food.veg
Organization: Yet Another Graphics Project, Bellevue, WA

In another newgroup, someone claimed that Italian wines often contain pig
blood, which is used as a fermenting agent.  Anyone know if this is true
or not?

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das
From: ldh@svl.cdc.com (Lawrence D. Hare)
Newsgroups: rec.food.veg
Subject: Re: Looking for milk, cheese and icecream from contented cows
Date: 15 Sep 92 17:00:36 GMT
Organization: Control Data Systems
X-UserAgent: Nuntius v1.1.1d9
X-XXMessage-ID: <A6DB637D72010456@ethelred.svl.cdc.com>
X-XXDate: Tue, 15 Sep 92 09:55:09 GMT

You are right. And the solution methinks is to reduce the requirement for
red meat. There are an increasing number of voices trying to get the
message out that red meat is consumed far more than necessary. The fast
food outlets that deal in hamburgers seem to be providing quite a
disservice. The heart by-pass operations, blocked arteries, high
cholesterol, and other related problems can often be traced to crummy
diet - so we are informed.

Suppose fast food outlets expanded their menus to provide a range of
vegetable products. By the turn of the century we could cut down cattle
consumption perhaps by half, and if what I hear about land use dedicated
to cattle is anywhere near correct, the results would be wonderful for us
all.

Now - if we could just cut down on human production....
--
Lawrence D. Hare      ldh@svl.cdc.com
Newsgroups: rec.food.veg
From: adwright@iastate.edu ()
Subject: Re: Question for ethical vegans and vegetarians.
Organization: Iowa State University, Ames IA
Date: Thu, 10 Sep 1992 13:58:19 GMT

In <1992Sep10.121816.5294@wg.estec.nl> carlo@wg.estec.esa.nl (CDfreak) writes:


>Hi,

>I guess I could call myself an ethical vegetarian. I am not a veggie but I
>avoid (as much as I can) to eat anything that cost an animal's life. Honestly
>after more than 10 years of eating vegetarian (and I mean I have never ever
>had meat or fish for that long) I still don't understand all this fuss about
>eggs. I mean, when I was a child I lived in Italy and both my grandparents and
>my own parents raised chickens, cows, rabbits and other so called (in Italy,
>at least) household animals and I have never seen an egg turning into a
>chicken on its own. Chicken laid eggs which they just left there to rotten.
>YOU NEED TO FERTILIZE the egg (ever heard of cockerels?) and have the chicken
>sitting on it (incubation). Otherwise why do we eat all the lettuce, carrots,
>beans and all those vegetables that could be left to grow and grow and grow
>until they go... rotten, just like the eggs above.

>Ok, so the egg is a *potential* life form, but what about the beans we
>(vegetarians) eat? Could we just plant them and let them  *grow* into a nice
>healthy plant?

I think the reason most vegans avoid eggs is that:

	1. They come usually from hens that are battery raised in crowded
	cages. If you were to put a cat or dog under these conditions, you
	would be charged with animal cruelty.

	2. Half of the chicks that hatch will be male who are either ground
	up to feed to chickens (chick pulp meal) or raised till they are 
	eight weeks old (still make peeping sounds) and killed for food.
	
Perhaps the chickens you lived around were more free ranging than battery
raised. What happened to the roosters? 		



>I guess that the points I try to make here are:

>1. We must understand what we eat. Not just take stands for the sake of it.
>2. Let's look around us, let's analyze our life style: isn't there really
>anything we could do or not do for our friendly animals (and the environment
>in general) that is more important than eating or not eating eggs? 
>Some hints: 
>	Walk, cycle do anything to avoid using (your) cars
>	Recycle	
>	Select your garbage so that biodegradable rubbish doesn't get mixed up
>	with the one that isn't.
>	Reduce the consume of energy. Turn off lights, tv, radio when not 	needed.
>Dry your clothes on the line when is warm outside avoid using
>	the drier.
>	Remember fanatism is *ALWAYS* dangerous

>The list could go on forever. 

>Carlo

>------------------------------------------------------------------------------
>G. Scaramelli                             | Damn it, I am not a number!
>European Space Agency                     | I say I am a man!
>Noordwijk, The Netherlands                | - Bob Seger -
>E-mail: carlo@wg.estec.esa.nl             |
>Tel. (+31) 1719 83731                     |
>Fax. (+31) 1719 84192                     |
>------------------------------------------------------------------------------
From: kra@sdd.hp.com (Katherine Albitz)
Newsgroups: rec.food.veg
Subject: RECIPE: "Thai Noodles"
Date: 6 Sep 1992 20:46:15 GMT
Organization: Hewlett-Packard, San Diego Division
Distribution: world
NNTP-Posting-Host: hpsdlq.sdd.hp.com


"Thai" Noodles

I got this recipe from the newspaper, then modified it somewhat.
It is not low fat, due to the peanut butter and coconut. But it
is very tasty.

3 cups chopped cabbage
1 med onion, chopped
1.5 t oil
9 oz pasta shapes (shells, bow-ties, etc)
1/4 cup crunchy peanut butter
1 T fresh lime juice
1.5 t brown sugar
1.5 t soy sauce
1.5 t worcestershire sauce 
      (Vegetarian or regular worcestershire sauce, as you prefer.)
1/4 t crushed red pepper
1/2 t curry powder
1/8 t ground cloves
1 clove garlic, minced or mashed
7 oz coconut "milk"
1 T chopped fresh cilantro
1 t chopped fresh basil

Saute cabbage and onion in oil til just softened. Set aside in large
bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients
in a sauce pan. Heat gently, adding coconut milk gradually. Do not
boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil.
Serve immediately.

4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, 
and/or a light green salad.

Katherine Albitz
kra@sdd.hp.com
From: cj@eno.wpd.sgi.com (C J Silverio)
Newsgroups: rec.food.veg
Subject: Re: Fat of the land (American) by Alan Durning from WorldWatch
Date: 14 Sep 92 05:27:29 GMT
Reply-To: cj@sgi.com (C J Silverio)
Organization: SGI TechPubs

---
tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!)) writes:
|     Okay, I may have jumped on the wrong post. But I still hold to
|my point. There's a few rec.food.veg'ers around here, mostly fairly new
|guys, who seem to think that M. Traub _is_ rec.food.veg. And it annoys
|the hell out of me.

Are you kidding?  I started reading about two weeks ago,
and the first thing I did was put that flame-prone dude
into a killfile.  Him, and the fatuous "guides to posters"
things someone else was doing.  The signal level went way up...

ObVeg:  does anyone have any good miso soup recipes?  I made one
tonight from Martha Rose Shulman's "Fast Vegetarian Feasts".  It
used kombu only for the stock.  I found this soup had two
problems:  1) Even though I was careful not to let the kombu come
to a boil, the stock still tasted too strongly of seaweed. 
2) The other ingredients she suggested (tofu, mushrooms, chives)
made for a soup that was more boring & bland than other miso
soups I've had.

Since I have no objections to eating fish, I might just make it
next time with traditional dashi, with bonito flakes.  What
other stuff is good to throw in?  How does the type of miso 
affect the flavor?  I was confused by the product choices, and 
randomly went for "mellow red" miso.  (I'm new at this!  I know 
nothing!)

---
cj@eno.wpd.sgi.com	C J Silverio/Brahms Gang/Berkeley CA 94720
"I am going tomorrow where I shall find a man who has not one agreeable
quality, who has neither manner nor sense to recommend him.  Stupid men
are the only ones worth knowing, after all."   Jane Austen
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.veg
Subject: Vegan:  Faux Indian Rice Salad
Date: 9 Sep 92 15:41:00 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

K & D Quick Faux Indian Rice Salad

A lazy Sunday morning.  Oh no!  We have a pot-luck lunch to go to.  No
problem for me, I just pop out into the back yard and pick a bowl full of
plums.  Keith, who is not blessed with fruit trees, raided my cupboard and
refrigerator to see what he could make with found ingredients.  I suggested
an Indian theme, so he whipped this together.  It was a huge success - I had
been planning to have the remains for lunch the next day, but those darn
omnivores ate every last grain! :-)

2 cups uncooked brown basmati rice (long grained brown rice would work too)
1 16 ounce can black beans, drained
1 4 ounce can mild chilis (or 4 fresh ones, degree of heat to your liking)
2 Tablespoons Patak's Curry Paste (available at Asian markets or gourmet
	 food stores)
1 Tablespoon cumin
1 Tablespoon coriander
1/2 Tablespoon ground ginger (fresh would also be good)
1 cup raisins 
1 or 2 cloves garlic
Fresh cilantro

Cook the rice.  Chop the chilis, garlic and cilantro.   Mix everything into
the warm cooked rice.  Chill for an hour or two.  Eat.  Enjoy.

(We deliberately went light on the garlic and chilis because of our audience,
if we were making it just for ourselves we probably would have used hot
chilis and more garlic and curry paste.)

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das
From: somos@ces.cwru.edu (Michael Somos)
Newsgroups: rec.food.veg
Subject: Defense of vegetarianism
Date: 5 Sep 1992 18:11:15 GMT
Organization: Computer Engineering and Science, Case Western Reserve University
Distribution: world
NNTP-Posting-Host: george.ces.cwru.edu

I hope that I can express some obvious ideas that it is well to remember.
This is usenet.  This is not some vegetarian journal.  It would be nice to
be able to read uniformly interesting and informative vegetarian posts that
always agreed with what we think is correct.  That is an unrealistic idea.
If this group were moderated there would be some hope.  Reading this group
is a free choice.  Posting is a free choice.  Responding to flames is not
something you are compelled to do.  Vegetarians have no need to defend
themselves from non-vegetarians.  I used to be ovo-lacto for a long time,
until about two years ago.  Why?  I just didn't think far enough along to
see what the implications of getting eggs and milk from animals were.  I
can't say why exactly it took so long, but I guess it is similar to the
way non-vegetarians avoid thinking about where their meat comes from.  If
one chooses an unpopular course, some of the reactions may be unpleasant.
So be it.  If vegetarianism is correct, then it will prevail given enough
time.  No way to predict how much time it may take.  Be patient.  Shalom,
--
Michael Somos <somos@ces.cwru.edu> ** These are just my own opinions **
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Black Beans with Peanut Butter Sauce
Date: 8 Sep 92 14:31:16 -0500
Organization: University of Northern Iowa

This is one of my favorite meals. There is a lot of fat in peanut
butter, but I take care not to add any other fat to the recipie, so 
it is not too bad. Red Peppers are inexpensive this time of year, 
so it is quite moderate in cost. 

Peanut-Red Pepper Sauce over Black Beans and Rice

1 cup dry black beans

1 cup brown rice
3 1/2 cups water

1 onion, peeled and chopped
1-2 red peppers, peeled and chopped
1 1/2 cups vegetable broth or water mixed with 1 tablespoon 
   vegetable broth spice
1 large bunch spinach, stems removed and leaves rinsed 
3 tablespoons peanut butter
1/2 teaspoon salt
1/4 teaspoon cayenne pepper


Put the black beans in a bowl and cover in a generous amount of water. Let sit
overnight. 

Drain the soaked beans. In a saucepan, put the beans, rice, and water. 
Bring to a boil, then reduce the heat and simmer until all the water is 
gone, about 40 minutes. 

When the rice and beans have about 10 minutes to go, make the sauce. 
Put the onion, red peppers, and about 1/2 cup of the broth in a saucepan
and saute until onions start to become soft. Add the rest of the broth
and the spinach and stir until spinach is wilted. Add the peanut butter,
salt, and cayenne pepper, and stir. Cook over moderate heat about 5 minutes. 

Serve the sauce over the beans. 


-Mary Howard

Newsgroups: rec.food.veg
From: wadley@mullauna.cs.mu.OZ.AU (Gregory Robert Wadley)
Subject: Re: Juicing: Pros and Cons
Organization: Computer Science, University of Melbourne, Australia
Date: Sun, 6 Sep 1992 04:48:56 GMT

mdg@css.itd.umich.edu (Mike Gallatin) writes:

>I've seen price ranges from $60 to about $290 for Mr Juiceman's
[etc]
>It does seem a bit expensive way to use fruit or vegetables though.
[etc] 
>of it's value and say it's better to eat the fruit or vegetable
>itself and cleaning the juicer is a pain and they break down
[etc]

I don't want to sound like a Luddite, but I use and recommend a
plastic hand juicer - just a cup with a juicer thing that fits on top
- which can be bought for a dollar or so.

It's easier to clean, and even use, than an electric one.

I only use it for oranges, as they are a bit messy to eat otherwise.
I've heard it said that its healthier to eat the whole fruit than just
the juice - that's what your digestive system is designed for.
That's what I usually do, too. I don't think it makes much too much
difference though.

I never cook anything, so the juicer is the only thing I ever wash.
I just rinse it after use, ie no need for soap or anything.

Another tip - don't mix different fruits in the one drink,
unless they're botanically similar. The stomach is designed to only cope
with one type at a time.

Newsgroups: rec.food.veg
From: sharon@phoneme.shs.uiuc.edu (Sharon Morrison)
Subject: Re: Request Eggplant Recipes
Organization: University of Illinois at Urbana
Date: Mon, 14 Sep 1992 17:30:13 GMT

In article <1992Sep14.153954.27372@exu.ericsson.se> exusag@exu.ericsson.se  
(Serena Gilbert,cs,x0364) writes:
> I bought an eggplant this weekend and would like some different ways to  
cook it
> as my SO wants something other than lasagna.
> 
My standard eggplant dish is ratatouille (some approximation of the  
spelling).  Amount of ingredients can be varied.

2 c. each  peeled. cubed (small) eggplant
           chopped zuchinni
           chopped onion
           chopped green pepper (can use 1 c.)
           chopped tomatoes (an extra cup is good)
2-7 minced garlic cloves (more is better)
1/4+  tsp. pepper
(1/2 tsp. dried basil)- optional
(1/4 tsp. sour salt - citric acid I think)-optional - adds extra zing.

Combine in large pot and heat over medium heat, stirring often, until  
enough liquid comes out of the veggies to simmer them.  Reduce heat and  
simmer 30-45 minutes, stirring occasionally, until veggies are tender.  
(Tastes best if you eat it the next day when the flavors have 'melded')
Serve with brown rice or a hearty bread.

enjoy!
Sharon Morrison
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Hurricane (was Traditional Diet)
Date: 9 Sep 92 12:32:12 -0500
Organization: University of Northern Iowa

In article <Bu9y17.7G3@dcs.glasgow.ac.uk>, jack@dcs.glasgow.ac.uk (Jack Campin) writes:

> The Turkish example shows that yogurt is a pretty reasonable way of dealing
> with milk in a hot climate without a refrigerator (almost nobody in Artvin
> seems to have one).  They have the advantage of being fairly close to their
> cows, though; is the same true in Florida?
> 

No, most of the dairy cows are in Wisconson and Vermont- that's about
1,500 miles away from the Miami area. Perhaps vegetarians
in the country could start donating dry soymilk mix- that would
store and travel well. Even cartons of soymilk need little refrigeration
(I'm not sure they would hold up to the +90 degree F temperatures that
Miami is having, though).

There's also a great need for dog food and horse feed. The Humane 
Societies have large numbers of animals that have been found roaming
loose after the storm, since fences and walls were blown away (most
shelters during the storm did not accept pets, so people had to leave
them behind). They've been attempting to keep as many of them as possible
in the hope that they can reunite them with owners. 

Also, the Army has started a "Pet City" not far from the "Tent City"-
shelter for not just dogs and cats, but people who own and want to 
be with their animals. The regular "Tent City" does not allow pets- which
meant that many people were staying in unsafe homes rather than going
to the shelters, because they would not abandon their animals.  

Dog food and other supplies could be sent to Palm Beach, Florida, 
the Florida State Fairgrounds (the Army is distributing from there). 
Also the Jaycees groups in each state are organizing caravans of 
Semi Trucks- so you could donate to your local Jaycees in the US.

-Mary Howard
From: zkym02@hou.amoco.com (Keerthi Y. McIntosh)
Newsgroups: rec.food.veg
Subject: Re: Pasta recipe (vegan/lacto)
Date: 11 Sep 92 22:38:14 GMT
Reply-To: zkym02@hou.amoco.com
Organization: Amoco

I too would like a eggless pasta recipe... I just bought my pasta machine and have made egg-pasta successfully but would really prefer an eggless version.... And what about sauces? I make a good tomato sauce, but I like to eat pasta alot and have grown tired of it.  I also have learned how to make tortellini (yummy). Any good suggestions? Low fat would be ideal.		


Here are two of my favorites.. but they are not very low fat and they are lacto	

Roasted Red Pepper Sauce

Serves 4

2 Red Bell Peppers
2 cloves of garlic
your favorite hot sauce
salt and pepper
cream  (tblspoons to 1/2 cup)

Roast red peppers under the broiler until the skin turns brown.  Remove the skin the stalk and the seed.  This is a little messy.  The pepper should be pretty fragrant.	Let the pepper cool and chop it into medium sized pieces.  Chopped the garlic finely.
In a blender or a food processor, puree (sp) the pepper with the garlic until smooth. Heat the pepper mixture in a saucepan over low heat.  Add a splash or two of the hot sauce and salt and pepper to taste.  Add cream to desired consistency and color just before serving.  Go easy on the cream it really dilutes the color.




Spinach Cream Sauce

Serves 4

1 bag of Fresh Spinach, cleaned and chopped finely
1 medium onion, chopped
2 cloves of garlic, chopped finely
1-2 tblsp Olive oil
1/2 tsp dried oregano
1/2 tsp dried basil 
pinch dried red pepper
salt and pepper to taste
cream

Saute onion and garlic in olive oil until onion is transparent.  Add spinach and cook until spinach is wilted. Add spices and cook just a minute.  Allow spinach to cool.  In a blender or food processor, puree (sp) the spinach mixture until smooth.  It think it is better to add a little water and make it very smooth.  In a saucepan heat the spinach mixture.  Just before serving add cream to desired color and consistency.


Variations:  (for both sauces)

Mushrooms:  slice fresh mushrooms and saute in olive oil before adding spinach or pepper puree (sp)

Roux instead of cream:  make a roux using white flour and olive oil (equal quantities of each ... 1 tbls. would be good) and use water or skim milk to make a white sauce and add the puree to the white sauce.

Add walnuts to spinach sauce 

Serve pepper sauce over a spinach calzone instead of a tomato sauce



Thanks for all the great recipes and the interesting conversations.		


Keerthi
Newsgroups: rec.food.veg
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: VEGETARIAN DIET
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Fri, 11 Sep 92 21:40:12 GMT

In article <sefrZqG00WCXABf0ss@andrew.cmu.edu> "David F. McWade" <dm3o+@andrew.cmu.edu> writes:
>
>>As for calcium, your daily requirement is larger than you could put
>>easily in a multivitamin.  It's not a trace mineral--women need about
>>800mg/day, 1200mg/day when they're pregnant or lactating, and men about
>>400mg/day.
>
>Vegans almost always need less calcium than the general population
>because they aren't consuming the excess of protein that most people
>are.  There are some studies reprinted in Diet For A New America which
>exemplify this.
>
>Dave

Whoa, dave... Ya lost me. What does one (Calcuim intake) have to do
with the other (protein intake)? Beg pardon if this is a fact that
the rest of the known world has known about since Moses was bawlin'
in the Bullrushes, but I've never heard of such a thing...

:) :) for the humor impaired...
thanks
maggie.

Rec.food.veg disclaimer: I am not trying to be inflammatory, even if I 
am a lurking omnivore... :)
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)

Newsgroups: rec.food.veg
From: eln411d@monu1.cc.monash.edu.au (Mr BG Lawrence)
Subject: grapefruit
Keywords: grapefruit
Organization: Monash University, Australia.
Date: Thu, 10 Sep 1992 23:26:30 GMT

Hello. Does anyone know what to do with a tree
full of perfectly ripe grapefruit?  Adding honey or
other sweeteners seems to me to be a cop-out since
it really means I'll be eating/drinking it for 
the taste of the sweetener.  What I wouldn't
mind knowing is of some other fruit/veg I could
add that would decrease the bitterness of the 
grapefruit.      Cheers, Ben.

Dept of Elec & Comp Sys Eng
Monash Uni Clayton
Vic Australia.
From: exusag@exu.ericsson.se (Serena Gilbert,cs,x0364)
Newsgroups: rec.food.veg
Subject: Staples
Date: 11 Sep 92 19:35:17 GMT
Reply-To: exusag@exu.ericsson.se
Organization: Ericsson Network Systems, Inc.

I am thinking about changing my family's diet, but I would like to know what are the
staples for a vegetarian diet.

Thanks,

Serena
Xref: sparky rec.food.veg:8735 sci.med.nutrition:250