HDTenEightyP/NetNews huggingface dataset:
From: Christine_Code@mindlink.bc.ca (Christine Code)
Subject: Pat's request for my recipes
Organization: MIND LINK! - British Columbia, Canada
Date: Thu, 7 Jan 1993 23:51:45 GMT

> Patt Bromberger writes:
>
> In article <19294@mindlink.bc.ca> Christine_Code@mindlink.bc.ca (Christine
> Code) writes:
> >>[deleted]
> >[     ]
> >
> >I tried at least one vegetarian recipe per week from then on.  Some of
> them
> >were awful, and every once in a while I'd luck out and find a really good
> >one. Once I had 3 or 4 good vegetarian dinner recipes, I stopped eating
> meat
> >completely.  Now I've got about 40 "tested and good" recipes and am still
> >testing.
> >
>
> Christine,
>
> If you have your 40 "tested and good" recipes on your computer, would
> you be willing to share them with us and, perhaps, post them to
> rec.food.recipes for archiving?

Hi, Pat (and others)...

I've had a few requests for recipes as a result of comments I've made in
recent posts.   And you're right: I should start posting some of them.  (The
ones I didn't get from the net in the first place :)

I'll start by posting a favourite chili recipe (Cashew Chili) here within the
next couple of days.

What's this about archiving on rec.food.recipes?  I gave up on that group
long ago because I only wanted the vegetarian/vegan stuff.  But archives?
ARCHIVES?  You mean they've got a collection of recipes for vegetarians
hiding around there somewhere?  Please tell me how I get into those
archives!!  (As if I need more recipes with all the great cookbooks I have
and the recipes I've downloaded, but you know how it goes!)

Cashew Chili tomorrow, I promise.

Cheers!

...Christine


--

==========================================================================
Christine Code                 *
                               *  "A bear, however hard he tries,
Vancouver, B.C, CANADA         *   Grows tubby without exercise."
Christine_Code@MindLink.bc.ca  *                   -A.A. Milne
==========================================================================
Newsgroups: rec.food.veg
From: Christine_Code@mindlink.bc.ca (Christine Code)
Subject: Re: Insulting your family?
Organization: MIND LINK! - British Columbia, Canada
Date: Wed, 6 Jan 1993 18:25:59 GMT

> Chris Kocher writes:
>
>         I've recently made a conversion to a new, healthier diet, but I'm
> the only one in my family to do so.  My parents are both of German
> extraction, though at different points down the line, so our family diet
> was all meat and potatoes.  Well, whenever I go to visit my parents,
> that's all they eat.  It's hard for me to tell them that I don't want to
> eat their food, especially when I know they've gone to considerable
> effort to fix it.  I feel especially uneasy when they prod me further to
> ask about my diet, and I tell them how unhealthy their food is.
> Fortunately, they appear to understand.  Does anyone else have this
> difficulty?  I'm curious to know what others' experiences have been.
>


My parents-in-law are from Austria, and also ate an extremely meat-based
diet. I know just how you feel!  My mom-in-law goes to LOTS of effort to feed
her guests and I can tell she feels hurt if we don't eat and like what she's
made.

When we first became vegetarians, she was heartbroken, because she didn't
know what to cook for us any more.  We emphasised the health benefits of a
non-meat diet, and provided some literature to back us up on this.  We gave
her a simple vegan spaghetti sauce recipe, told her we were there for their
company, and that food didn't have to be elaborate to be good.

What happened next completely amazed me.  Mom-in-law went off and got herself
a vegetarian cookbook, then another, then another, then another one!  She's
been experimenting ever since, and now turns out the most delectable meals
you can imagine.  She cooks elaborate VEGAN meals for us that any chef would
envy. Mmmmm!

So there is hope. :)

...Christine

--

==========================================================================
Christine Code                 *
                               *  "A bear, however hard he tries,
Vancouver, B.C, CANADA         *   Grows tubby without exercise."
Christine_Code@MindLink.bc.ca  *                   -A.A. Milne
==========================================================================
Newsgroups: rec.food.veg
From: ckp2n@faraday.clas.Virginia.EDU (Christina Powell)
Subject: Re: Insulting you family?
Organization: University of Virginia
Date: Wed, 6 Jan 1993 21:07:31 GMT

Well, here's my two cents worth.

My husband and I aren't even vegetarian, though we're headed that
way, but we've had a few uncomfortable moments with family meals.
His family is so large (11 kids, all with their own families now)
that all meals are buffet and generally potluck, so we just eat
what we want.  Besides, his mother prides herself on NOT cooking,
so it's never a problem.

My family is a different story.  My mother is also German, and
also sees food and love as somehow tied together.  We've had the
best luck with just saying, "Look, we're strange.  It's us, not
you.  Don't worry about it."  Any and all attempts at explaining
our reasons for not eating beef or pork have met with opposition. 
Never try to talk about during a meal--it just escalates into
"Well, you're having a glass of wine.  That's not a very good
thing," or other unhelpful and unanswerable digressions.

The best bet is to take Mom aside before the meal (or on the
phone when plans are being made), remind her that you don't eat
meat or whatever, and offer to fix something to chip in.  (If
she's like my mother, she'd rather die first.)  Try not to tell
the family how terrible their food is; try to couch it in terms
of yourself.  And most of all, refuse to argue.  Remain pleasant
and change the subject (siblings can be a big help here).

Good luck!

Chris
Newsgroups: rec.food.veg
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: info needed.
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Sun, 10 Jan 93 09:12:31 GMT

weight with?  I am really discouraged to hear you say this, because
as an asthmatic, I find most other exercises too stressful.

Newsgroups: rec.food.veg
From: bobp@msi.com (Bob Pitha)
Subject: Re: Faux Leather?
Organization: Molecular Simulations, Inc.
Date: Tue, 12 Jan 1993 18:46:10 GMT
X-Newsreader: TIN [version 1.1 PL8]
X-Posted-From: phoenix.msi.com
NNTP-Posting-Host: sol.ctr.columbia.edu

Kayt Sorhaindo (kayt@deathstar.Stanford.EDU) wrote:

: I noticed a discussion earlier on faux fur, and was wondering if anyone  
: knew of a (non-animal) material similar to leather (not vinyl!). Or a  
: store that would sell accessories with such a material?

: I'm now trying to remove leather from my wardrobe, so any leads would be  
: appreciated...

  I once got hold of a footwear catalog that was entirely faux-leather.
The claim they made was that the fako-leather they used (entirely animal-
free) was stronger and more durable than leather; the friend that gave me
the catalog worked on a farm and used their footwear, and he agreed with
them.  I don't know if I still have the catalog, but I'll see if I can
find it tonight and post the company's address if I can.
  They had all sorts of shoes - work boots, western-style boots, good
black Oxford-style shoes, even running shoes.

-----------------------------------------------------------------------
Bob Pitha                      Molecular Simulations Inc.
bobp@msi.com                   16 New England Executive Park
(617) 229-9800 x242            Burlington, MA 01803-5297
Newsgroups: rec.food.veg
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Vitamin B Supplement?
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Wed, 06 Jan 1993 18:40:07 GMT

In article <1993Jan6.135955.28963@cabell.vcu.edu> cjenson@cabell.vcu.edu (Cary E. Jenson) writes:
>
>Dear Friends,
>
>I've been an ovo-lacto (sp?) vegetarian for several years and am in
>excellent health. However, I recently read an excellent book about
>the impact of nutrition on cognition. The author was very balanced
>and even handed about vegetarianism but did make the point that V.s
>should take a B supplement.  I'm curious to know what you all think.
>How many take supplements? What kind? Is there any reason to pay for
>expensive name brands like Solar or Schiff when health food store
>brands are much less expensive?
>

Cary,

I suspect I'm not unlike a lot of r.f.v. readers: I'm just too busy to
eat right every day, so I supplement. I've never tried to do without,
so I don't know what (if any) impact supplementing has on my overall
health. I would greatly appreciate knowing the title and author of
the book you mention - I'd like to read it!


>Thanks
>
>Cary

Cheers,
Claudia

Newsgroups: rec.food.veg
From: mdresser@pbs.org (Melanie Dresser)
Newsgroups: rec.food.veg
Subject: Re: vegan bacon?
Date: 6 Jan 93 15:30:32 EST
Organization: PBS:Public Broadcasting Service, Alexandria, VA

In article <C0EGKA.BxD@uxa.ecn.bgu.edu>, xmpp@uxa.ecn.bgu.edu (Melody Paul) writes:
> Does anyone know the number or company name for Morning Star Frams, I would
> like to know where there products are sold in my area.
> -- 
> Melody P. Paul			Office:   708/534-0200
> Technical Editor		Fax:      708/534-2042
> Educational Computing Network	Internet: xmpp@uxa.ecn.bgu.edu
> University Park, IL 60466	BITNET:   xmpp@ecnuxa

Morning Star Farms is actually Worthington Foods.  They make a
whole line of canned and frozen vegetarian foods (aimed mostly
at the Seventh Day Adventist).  I have a partial address 
from the back of a can of Multigrain Cutlets

Worthington Foods, Inc.
Worthington, Ohio  43085

Most large grocery chains carry the Morning Star Farms
products in the frozen food section.  For the other foods
they are available mail order thru
Apple Valley   1-800-BERRIEN
(they will send you a catalog of products)

or you may try contacting a local Seventh Day Adventist
church, since many of them will bulk purchase a supply of
foods to sell to churchmembers--I've bought food this way
with no problems in the past.

Melanie Dresser
-- 
**************************************************************
          Melanie L. Dresser	  mdresser@pbs.org    
**************************************************************
"In this world, you must be oh so smart, or oh so pleasant.
Well, for years I was smart; I recommend pleasant.  You may
quote me."  Elwood P. Dowd
**************************************************************
Newsgroups: rec.food.veg
From: acs_bell@uwrf.edu (Jill Belscamper)
Newsgroups: rec.food.veg
Subject: VEGAN dill sauce
Date: 6 Jan 93 00:40:29 GMT
X-Newsreader: Tin 1.1 PL4Lines: 29

I tried this recipe for dinner tonight and it was soooooo delicious. :) 
Try it. 

Vegan Dill Sauce to Die For
---------------------------
I borrowed and modified this recipe from: The Art of Cooking for The Diabetic.

1 1/2 tablespoons margarine
2 tablespoons flour
1 teaspoon seasoned salt
1/8 teaspoon white pepper
1/2 cup hot water
1 teaspoon lemon juice
1 tablespoon minced fresh dill or 1 teaspoon dried dill weed

Melt margarine; stir in flour, salt, and pepper and blend until smooth.  Add
hot water.  Gradually stir to blend.  Cook over low heat constantly stirring
until thick and smooth.  Remove from heat.  Stir in lemon juice and dill weed.
Blend well. Stir over low heat but do not allow to boil.

----------

Put the dill sauce over broccoli, peas, cauliflower, boiled onions or carrots.
I had it on broccoli and it was really good.  You can vary the amount of lemon
juice depending on how sour you like it, but I'm sure it's not real great if 
you get too much.  This would probably also be good if you added onions to 
the sauce.  

Jill Johnson
Newsgroups: rec.food.veg
From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen)
Subject: Re: Washing lettuce?
Followup-To: rec.food.veg
Organization: NRL
Date: Mon, 4 Jan 1993 16:58:24 GMT

In article <1i81h7INN592@agate.berkeley.edu>, marco@soda.berkeley.edu
(Marco Nicosia) wrote:
[stuff deleted]
> 
> Is this a good assumption? Do, in fact, sprayed chemicals and whatnot
> NOT get onto lettuce beyond the outer leaves?
> 
> Or should I keep on washing washing washing...

Just a common-sense answer: it depends on where the lettuce came from
and how picky/paranoid you are.  The only vegs I regularly eat without
washing are the ones I grow, and maybe some store-bought organic produce. 
If you're worried about pesticides, etc., by all means keep washing. From
my 
gardening experience I'd contend that the penetration depth of
pesticides,etc.
may be small but it IS finite (nonzero); besides, if you want to kill 
critters which hang out well inside the plant (like slugs, in lettuce),
you have to get the poison where the critters are. Also, the pesticides
get into the soil, and (unless they break down rapidly into benign
products)
then might get absorbed into the plants themselves, through water intake.
Hence the long pesticide-free waiting period for organic certification.
Frankly, even organic pesticides aren't something I want to eat, nor is 
dirt, so may as well wash...

Cute trick my mom taught me: if you're washing ALOT of lettuce (e.g.
for a big dinner), put the washed leaves into a clean pillowcase and
put them in the final spin cycle of the washing machine for a couple of
minutes. No water, just the final spin. Looks silly but it works!

Judy Karpen                      "pushing back the frontiers of science"
karpen@nrlfs1.nrl.navy.mil       Naval Research Lab, Washington, DC, USA
Newsgroups: rec.food.veg
From: xmpp@uxa.ecn.bgu.edu (Melody Paul)
Subject: Re: vegan bacon?
Organization: Educational Computing Network
Date: Tue, 5 Jan 1993 21:19:22 GMT

Does anyone know the number or company name for Morning Star Frams, I would
like to know where there products are sold in my area.
-- 
Melody P. Paul			Office:   708/534-0200
Technical Editor		Fax:      708/534-2042
Educational Computing Network	Internet: xmpp@uxa.ecn.bgu.edu
University Park, IL 60466	BITNET:   xmpp@ecnuxa
From: jaj@hal.gnu.ai.mit.edu (Jill A. Johnson)
Newsgroups: rec.food.veg
Subject: *BLUSH*
Date: 6 Jan 93 04:13:23 GMT
Organization: MIT Artificial Intelligence Lab
NNTP-Posting-Host: hal.gnu.ai.mit.edu

Oh *BLUSH* yes, I should have realized what ovo meant (especially seeing as I'm
a female type person ;).  I guess I didn't read the different flavors of 
vegetarians close enough and that's why I thought that it said octo.  *BLUSH*
I guess that an OCTO-vegetarian must have 8 arms....this would make it easier
to prepare elaborate new years eve party food.  :)   I have trouble nuking 
broccoli in the microwave. :) 

Jill

Oh well I was just watching the local news and I guess there's people with 
worse problems out there. Has anyone ever noticed how completely weird some
people are?  Ok totally silly question.
From: ruman@meroot.eng.uci.edu (ruman)
Subject: Re: comments and questions
Newsgroups: rec.food.veg
Organization: Master Time Killers INc.
Date: 6 Jan 93 01:17:07 GMT

In article with message-id<1993Jan5.211026.20683@murdoch.acc.Virginia.EDU>,  cpr4k@holmes.acc.Virginia.EDU (Christian P. Roberts) posts:
=>
=>>          128.173.5.164
=>
=>Has anyone been able to get through to this address?  I can connect
=>but cannot log in.  It does not seem to accept anonymous ftp.
=>

 
Name: macacs4b.me.vt.edu
Address: 128.173.5.164

use the following to login

userid: vegan
password: guest


=>-- 
=>
=>Chris Roberts                     ITC/Academic Computing Center
=>cpr4k@virginia.edu                University of Virginia           
=>(804) 982-4693                    Charlottesville, Virginia 22903

ruman
From: jaj@hal.gnu.ai.mit.edu (Jill A. Johnson)
Newsgroups: rec.food.veg
Subject: Re: The Christian Argument for Vegetarianism
Date: 5 Jan 93 17:30:25 GMT
Organization: /etc/organization
NNTP-Posting-Host: hal.gnu.ai.mit.edu

Well I personally am a christian and I value the lives of animals greatly. In 
all the years that I have been going to church (23 - my whole  life) I have 
never once heard a pastor condone sacrificing animals.  I dont' believe that
the lutheran and baptist churches that I've attended over the years have 
anything against eating meat, but the majority of people eat meat.  I find 
myself feeling guilty about swatting flies (not overwhelming guilt but I still
feel bad).   I believe that all the animal sacrifices that were made in the 
bible were made in the Old Testament where the Jewish people believed that 
sacrificing animals was a way to show their love and devotion for God.  I 
don't doubt that if I had lived during the OT time period and was Jewish I 
too would have sacrificed animals. 

At any rate it's doubtful I'd be attending any church that would expect me to
sacrifice animals. There's no way I'd ever do it.  Please correct me if I'm 
wrong but I've never seen a christian sacrifice animals.....I've never even 
heard of a modern day Jewish person sacrifice animals, but then I don't know
any Jewish people.

Jill
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Ted Altar
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Fri, 8 Jan 1993 19:15:32 GMT

Abhay wrote:
>>Ted Altar is the most important contributor on rec.food.veg.

George Clark replied:
>Ted is the most important contributor for recipes, helping new
>vegetarians, and miscellaneous issues.
[...]

Please, George, this is not correct either.  Rosemary Waigh, 
Tara McDermott, Michelle Dirk, Bill Maddex, Mark Wisdom,
Jean Reese, Barabara Hlavin, Judy Karpen, Paul Roberts,
Steve Russell, David Jorden, Tom Molnar, to name just a few
that come to mind (forgive me if I've omitted some of you)
have shown themselves more prolific and "important" than
myself with respect to recipes and helpful advice.

I really don't know why over-generalizations about people must
constantly be made.  To either vilified or lionized the good
people here on r.f.v. are over-generalizations and therefore
unfair, in my books.  Well, better to err on the side of
praise than criticism  ;-)

>. . .
>Of course, if Gabe Mirkin participated at rec.food.veg, he'd steal
>the show. He'd talk, and we'd all be listening because he's so much
>smarter than the rest of us. (Dr. Mirkin the vegetarian MD whose
>radio talk show I listen to each day.)


No doubt you are right.  Maybe you could help us out by
taping some of those programs and then transcribing
the best talks for posting here.  I know this is asking
a lot, but I've never heard of Dr. Mirkin before and wouldn't
mind reading what he has to say.  

					Regards,
						ted
From: sannuti@math.washington.edu (Arun Meda Sannuti)
Newsgroups: rec.food.veg
Subject: Silk
Date: 10 Jan 1993 20:02:21 GMT
Organization: University of Washington, Mathematics, Seattle
Distribution: world
NNTP-Posting-Host: frobenius.math.washington.edu
Originator: sannuti@frobenius.math.washington.edu


	I was wondering if some of the ethical vegans in this group
would share with me their feeling on silk.  Would you buy it?  Would
you wear it if you were given it?  Would you wear silk that you had
bought/recieved before you turned vegan?  I also think it would be
informative if you mentioned whether you eat honey or not.  Thanks.

	I've been an ethical vegan for about a year and a half, but I
do eat honey.  I haven't really thought about silk, since I couldn't
afford it even if I wanted it, and it is fairly easy to avoid.
However, recently, a friend who is interested in my veganism asked how
I feel about silk.  I didn't have an answer.  As I said, I had never
really thought about it.

	My rationale for eating honey is that while I care, deeply,
about avoiding eating and otherwise harming other sentient beings, I
truthfully don't consider insects sentient.  I have no qualms about
killing mosquitos, etc.  Thus, I think that I don't really have a
problem with silk.  Anyway, I just wanted to find out how other people
felt.

arun sannuti
sannuti@math.washington.edu
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: vegan bacon?
Date: 5 Jan 93 17:34:17 -0600
Organization: University of Northern Iowa

In article <C0EGKA.BxD@uxa.ecn.bgu.edu>, xmpp@uxa.ecn.bgu.edu (Melody Paul) writes:
> Does anyone know the number or company name for Morning Star Frams, I would
> like to know where there products are sold in my area.
> -- 
> Melody P. Paul			Office:   708/534-0200
> Technical Editor		Fax:      708/534-2042
> Educational Computing Network	Internet: xmpp@uxa.ecn.bgu.edu
> University Park, IL 60466	BITNET:   xmpp@ecnuxa

Will check on the address the next time I'm in the store, but if you are
looking, look in regular supermarkets (not coops) for MorningStar Farm
products, made by Worthington Corporation. I've always found them near
the frozen waffles and the "light" egg scramblers in the frozen food
section. They have "grillers" , "strips", "breakfast patties", and "breakfast
links". I once wrapped the breakfast links in croissants, then baked them
for a (non-vegetarian) party. They were gone in a flash. I didn't bother
to tell the guests what they were eating....

These products all do contain egg whites, but are mostly TVP. 


-Mary Howard 

Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Fibre: Kinds of Fibre
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Mon, 11 Jan 1993 08:38:56 GMT



III.  KINDS OF FIBRE:

It is important to recognize that various kinds of fibre
perform different function and therefore a variety of fibre
containing foods should be contained in one's diet.  Eating
oat bran alone is simply a bad way to get fibre.  Indeed,
there is some folly to the careless practice of adding large
amounts of a single source of purified fibre to the diet.
Varied whole plant foods is still the best course to take.

Dietary fibre is derived from solely plant cells, mostly
from the plant cell wall.  It is NOT to be found in any
animal product.  Some "fibre" substances include:

    cellulose - consists of a polymer chain of glucose units
        This is the only fibre component with a truly
        fibrous structure.  A major component in vegetable
        and legume fibres.  Also found in most fruits.
        Fermentability: low in cereals and moderate in
        legumes
    hemicellulose - these sugar containing substances are
        most accessible bacterial enzymes than is cellulose.
        A major constituent of cereal fibre.  Wheat bran in
        particular largely hemicellulose.  Fermentability:
        moderate-high, very low in raw corn bran.
    pectin - these polysaccharides are water soluble and gel
        forming.  Found in fruits and to a lesser extent in
        vegetables.  Fermentability: high
    lignin - this is the primary noncarbohydrate component
        of fibre and is very inert.  Highest in mature root
        vegetables like carrots or fruits with edible seeds
        like strawberries.
    gums - these are hydrocolloids secreded by the plant at
        injury sites.  They are composed of various sugars
        and sugar derivatives.  They also can be highly
        soluble and gel forming.  E.g., guar gum.
        Fermentability: high
    mucilages & algal polysaccharides - agar and carrageenan
        are examples of algal polysaccharides.  Agar is a
        seaweed extract.  Because of their "hydrophylic"
        (literally, water-guarding) properties they are used
        as stablizers.  "Guar", which is a mucilage, are in
        fact secreted by plant cells to protect the seed
        endosperm from desiccation.  Fermentability: high

Sorry about introducing so many new terms, but it is
important to understand that there are DIFFERENT kinds of
fibres and they do not all play the same physiologic and
nutritional role.  Just as not all fats are equal (or even
saturated fats for that matter), so too with fibre.

                                     ted

References:

Hunt & Groff's (1990), ADVANCED NUTRITION AND HUMAN
    METABOLISM, 1990.

Health & Welfare Canada.  (1990).  NUTRITION
    RECOMMENDATIONS: THE REPORT OF THE SCIENTIFIC REVIEW
    COMMITTEE.




Newsgroups: rec.food.veg