HDTenEightyP/NetNews huggingface dataset:
From: srm@comp.lancs.ac.uk (Simon Monk)
Newsgroups: rec.food.veg
Subject: VEGAN : Tofu Kebabs
Date: 10 Sep 92 09:35:53 GMT
Organization: Department of Computing at Lancaster University, UK.

This is a nice quick-ish recepie (assuming you remember to put the
tofu to marinade.

Ingredients (for 2)
1 x Red Pepper
1 x Green Pepper
1 x Medium Onion 
1/2 a pack of Tofu (sorry not sure of weight)
Shoyu Sauce
Olive Oil
Wine Vinegar

Marinading the tofu. Pre-frozen tofu works best for this. Thaw the
tofu and squeeze out the excess water. Cut it into cubes about 3/4 inch
in size. Pack them in a mug leaving as little air gap as possible.
Mix up the marinate equal parts of all three, to about half the volume
needed to cover the tofu (about 1/3 of a mug full) poor over the tofu
and add water to cover the tofu. Squash the tofu up and down a bit to
get it to soak up the marinade like a sponge. Leave for a few hours.

Cut up the other ingredients into kebab sized chunks. Save the smallest
bits of onion.

Push the vegis and tofu ont the skewers, then brush everything with
olive oil and stick under a medium grill or on the BBQ.

Meanwhile sautee the onion bits that were to small to skewer in the
remains of the marinade and add tomato puree and condiments to your taste
to make a rich BBQ sauce.


_________________________
Simon Monk
-------------------------
From: vprasad@uoft02.utoledo.edu
Newsgroups: rec.food.veg
Subject: Re: Fat of the land (American) by Alan Durning from WorldWatch
Date: 13 Sep 92 20:28:18 GMT
Organization: University of Toledo, Computer Services

tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!)) writes:
> abulsari@abo.fi (Abhay Bulsari VT) writes:
>>
>>Thanks to Michael Traub for this article.
> 
>      I'm getting really annoyed at these "Michael Traub posting via
> someone else" postings. If Mike want to post, he should do it himself.
> If not, there was a rec.food.veg before him, and they'll be one after
> him.

	I don't think Michael Traub is posting indirectly via Abhay. It is
	Abhay who is doing it, of his own volition - as he sees it, and I 
	concur, it is "important information for newcomers". 

	For those who may not know this, Abhay asked me via Email, to send 
	him any information regarding vegetarianism that I may have stored, 
	which is of use to people who are new to this net. That was how, a 
	few days back, the posting "the myth of plant pain" (of Ted Altar) 
	got (re)posted. I guess that he would have similarly asked other 
	frequent contributors to this net too - Michael Traub and Ted Altar 
	being the foremost in the list. Abhay intends then, to post that 
	information periodically, so that any newcomer who may be interested 
	may save those bits and pieces. Really, I am almost certain that is
	the case with the above article, and that Michael doesn't even know 
	that this article is going to be posted.

	In light of this, Tom, your flame is most unwarranted. If any, it is
	Abhay who should get any feedback, and positive one at that, for
	doing this service. In any case, I am certain you agree that it does 
	improve the signal-to-noise ratio on this net, and thus should be
	welcome, don't you? May I suggest that you retract your statement?

	Siva Prasad			vprasad@uoft02.utoledo.edu
From: IO92142@MAINE.MAINE.EDU (James)
Newsgroups: rec.food.veg
Subject: Hummus request?
Date: 9 Sep 92 02:41:45 GMT
Organization: University of Maine System

Hello.  I just bought Hummus at the store for $2...yuck.
I know I can make this stuff much more inexpensivley than
I just paid for it, but I've lost my receipe.  If someone
could share a receipe with me that was good with the garlic
but also keeps the lemon juice in check.

Thanks...
James Gray
io92142@maine.maine.edu
Newsgroups: rec.food.veg
From: leslie@cgrg.ohio-state.edu (Leslie Bishko)
Subject: Re: Fat and soy products
Organization: Advanced Computing Center for the Arts and Design
Date: Mon, 14 Sep 1992 16:55:59 GMT

In article <1992Sep14.102821.2042@drycas.club.cc.cmu.edu> red_trek@drycas.club.cc.cmu.edu writes:
>
>It *is* possible to make soy milk (and tofu, I think?) low in
>fat, or even fat free; if the products you buy are truly low
>in fat then you have been lucky enough to stumble across a 
>store that actually has low-fat versions of these products on stock.
>

Thanks all for the soy info.  I order Spring Creek tofu which has no
nutritional breakdown on the label.  Anyone have info on this stuff?

Does the soy itself contain 55% fat, or is it part of the
tofu/soymilk process?  I've got a big Tofu Cookery book - the
recipies for making soy products don't seem to be adding fat, until
you start to cook with the stuff: deep fry, deep fry, deep fry!

 - L.


-- 
Leslie Bishko
leslie@cgrg.ohio-state.edu


Newsgroups: rec.food.veg
From: krissie@locus.com (Krissie Griffiths)
Subject: great VEGAN eats in chicago
Organization: Locus Computing Corporation, Los Angeles, California
Date: Tue, 15 Sep 1992 22:58:03 GMT

well i was in chicago over the labor day holiday with my someone special and
we were "doing michigan avenue," and then it came time to grab dinner.  so
the hunt begins and lo and behold, we stumble upon a place called the 
"lo-cal zone"

this little fast food place was a real find.  they have a number of vegan
offerings and for those who have to have flesh, they even have some turkey
offerings.

both my meat eating someone special and i had the hummus burrito at $3.99
each.  but we needed a crane to lift the darn things they were SO BIG.  and
so good.  i was concerned because i thought it felt like there was a dairy
product in it even though i had asked upon ordering if they were vegan.  and
then i went back and asked yet again another person and was told again they
were indeed vegan.  

absolutely fantastic.

just a few of the offerings were:

they had a few lo-calzone  offerings some of which included veggie 
burgers, tuna, tofu burgers or egg beaters.  these all appeared to be
lacto/ovo.  all were $4.l5

their sandwiches included veggie burgers, tempeh burgers, tuna salad,
bbq tofu burger, turkey burger and chicken breast sandwich, most $3.99

the burritos included turkey chili, veggie chili, a few lacto burritos,
mu-shu burrito, chicken marinara, cajun etc.

the lo-calzone is at 9l2 rush street, chicago, il  606ll; phone 3l2/943-9060

don't miss it.  

-- 
so what if i am a vegan?  so what if i try to live a cruelty free lifestyle?
i'll tell you what, i sleep better at night knowing that nothing suffers for
anything i eat or wear and i try to use products that have not involved 
animal testing.  
Newsgroups: rec.food.veg,rec.food.cooking
From: cherokee@b11.b11.ingr.com (Lori Ludick)
Subject: Friends and Resteraunts
Reply-To: cherokee@b11.b11.ingr.com (Lori Ludick)
Organization: Intergraph Corp. Huntsville, AL
Date: Fri, 11 Sep 1992 20:41:29 GMT


I have given up meat since March of this year. 
The problem I have is going out to eat with non-veg friends. The problem is
when we go out I will order what appears to be a veg meal, but will taste a 
little strange. These friends get embarressed when I express that something is 
wrong with my meal. How do you all deal with this?

and there has been some discussion about certain resteraunts on I
have is with Chi-Chis.
	I asked for a bean burrito and rice.
	I asked how the beans were cooked and what kind of broth was used
	in each and if any flavorings were added. 
	They said the cook the beans in vegtable oil and no broth was used
	in the rice, just tomatoes were added.
	I have been there twice and have been sick twice. Other veg. that I know
	in town have experienced the same thing. Is there anything people
	can do about this place? The others agree that it is the same reaction
	they have when they have had soe meat product.

Lori

Newsgroups: rec.food.veg
From: krissie@locus.com (Krissie Griffiths)
Subject: Re: England
Organization: Locus Computing Corporation, Los Angeles, California
Date: Fri, 11 Sep 1992 19:36:30 GMT

>>A quick request... I have a vegetarian friend going to England for 3 months 
>>this fall, and she could use any information on Vege resturants or food
>>places.  She will be relatively near London...

i just realized that i have input to this thread.  i think the BEST meal i
had when i was in london this past march was at an indian restaurant called
spices.
^^^^^^
it is pure vegetarian, and i ate vegan.  i went with three flesh eaters who
were all absolutely thrilled with the food.

the place was no frills, but the service was spectacular.  i had been told
that i would be able to get a vegan dessert but alas they no longer made it
so the waiter went into the kitchen, came back and asked me a couple of
questions and at the end of the meal when all my friends were ordering their
desserts, the waiter came out with a plate of stuff for me, said this is
for you and it is free because you are vegan.

it was great, cashews in a batter that had been fried *sigh* and also some
other wonderful things.  of course my friends were jealous.  but their 
stuff looked pretty darn good too.

anyhow, i vote for spices.  sorry about the lack of address, but it is in 
the greater london area.

kg

-- 
so what if i am a vegan?  so what if i try to live a cruelty free lifestyle?
i'll tell you what, i sleep better at night knowing that nothing suffers for
anything i eat or wear and i try to use products that have not involved 
animal testing.
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.veg
Subject: Re: Wanted - Indian Vegetarian Cookbook
Date: 11 Sep 92 17:58:41 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

susan@waikato.ac.nz wrote:
> > Author:         Devi, Yamuna,  30$
> >  Title:          Lord Krishna's cuisine : the art of Indian vegetarian
> A number of people have suggested this one (thanks to everyone who
> answered, BTW). I'm put off by the title, suggestive of people
> in saffron robes. Hare Krishna food is very sweet and generally
> revolting - is this what this book is about, or have I missed
> some cultural boat?

It's nothing to do with the Hare Krishnas, and it's pretty good; its main
problem is its godawful verbosity (could have been halved in size without
losing anything).

Another similarly compendious one, but better value and less waffle: Madhur
Jaffrey's "Eastern Vegetarian Cooking".  Her later books aren't as good,
though.

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
Newsgroups: rec.food.veg
From: mece1xg@Rosie.UH.EDU (purna)
Subject: inviting meat-eaters to dinner
Reply-To: mece1xg@Rosie.UH.EDU
Organization: University of Houston
Date: Wed, 9 Sep 1992 12:46:27 GMT

howdy all!

well, i want to first say thanks to all of those people who
continued my original postiing about "sense of smell".  i'm
glad to see that i'm not the only one who has come across
this dilemma.  although, i am a bit surprised to find out
that baco-bits are VEGAN, i still don't like them (due to
smell).

anyway, onwards and upwards, as "they" say.  here's another
little story i have (gee, i'm just so chock-full of them :)).

i enjoy cooking a lot (which i notice is a trait amongst
most vegetarians) and often invite friends over to eat,
drink (homebrewed beer!) and be merry.  however, occasionally,
i have had guest(s) who are surprised that i don't have a
"main course" (<- read "meat dish") in my arsenal of food.
now, having done these little shindigs several times,
i have come to find out that meat-eaters tend to eat
a LOT more than veggies when they eat a non-meat meal
(this is not experimental evidence, just observation
and hearsay).  the reason i hear is that the meat-eaters
don't feel "full" unless they eat that much.  that's
fine with me as i like to cook in the LARGE sizes
(saves time, being a college student and all :)).

so, those who know i'm a vegetarian come prepared
to EAT, but those who don't usually look very
skeptical upon arriving.  is there a contingency
plan to go with?  anyone else fall into this
occasional trap (i try to let people know what
will be served, but sometimes it slips my mind
that not EVERYONE is a vegetarian :))? i have never 
cooked a meat dish and wouldn't even KNOW where to
begin, but i feel bad for my guests!  any
novel suggestions?

peace,
-purna
Newsgroups: rec.food.veg
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: Request Eggplant Recipes
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Mon, 14 Sep 1992 22:12:13 GMT

Tell me more about this non-fat ricotta, and I'll entertain stories
at the same time about the non-fat mozzarella.  All I see locally
is so-called "part skim" which is, at best, lower-fat, not low fat.

Brand names?

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: rec.food.veg
From: sploke@undergrad.math.waterloo.edu (;-})
Subject: Question for ethical vegans and vegetarians.
Organization: University of Waterloo
Date: Mon, 7 Sep 1992 07:12:01 GMT


hi,

Just want to ask the question that I have been thinking for a while.
( Only for ethical vegan and vegetarian ) 

I usually buy garden salad from the university's self sevice cafeteria.
There is always half slice of egg come with it. Then I will take the egg
out and have my vegan meal. But I constantly feel bad for doing this. 
What's the point of throwing away the eggs? No matter if I eat it or
not, it is gone. 

Here comes the question: if you order something ( which is suppose to
be vegetarian or vegan ) that has some animal product by mistake ( and
you cannot return it , the alternatives will be either eat it or throw
it away ), do you eat them? If I throw it away and order something else,
then I will have to consume/waste more food than I need to. This is off
the point when we said by eating vegetable....blah blah blah.....

No flame please. 

Thanks.

Please reply by email : sploke@descartes




Newsgroups: rec.food.veg
From: abrams@binah.cc.brandeis.edu
Subject: Request: Veggie Cholent/Hamin
Reply-To: abrams@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Sun, 13 Sep 1992 02:15:35 GMT

For the uninitiated, cholent is the Ashkenazi Jewish name for 
a dish that is simmered all night to be consumed for lunch
on the Sabbath.  Hamin is the Sephardi name. 

I have made some great cholent in my crock pot.  I have the
recipe in _Cooking Kosher the Natural Way_, for example.  Like
cholent with meat in it, that recipe gives my guests indigestion
for days, and makes them dream strange dreams when they 
nap after lunch...

I need some new ideas!  I would especially like a recipe that 
duplicates the taste of hamin.  If anyone has a great bean stew
that fits the bill cooking-time-wise, that would be great too.

Ruth Abrams
From: exusag@exu.ericsson.se (Serena Gilbert,cs,x0364)
Newsgroups: rec.food.veg
Subject: Request Eggplant Recipes
Date: 14 Sep 92 15:39:54 GMT
Reply-To: exusag@exu.ericsson.se
Organization: Ericsson Network Systems, Inc.

I bought an eggplant this weekend and would like some different ways to cook it
as my SO wants something other than lasagna.

Thanks,

Serena
Newsgroups: rec.food.veg
From: coleman@leland.Stanford.EDU (Michele Coleman)
Subject: Re: Taco Bell
Organization: DSG, Stanford University, CA 94305, USA
Date: Thu, 10 Sep 92 01:42:31 GMT

In article <1992Sep7.184610.9859@uoft02.utoledo.edu> vprasad@uoft02.utoledo.edu writes:
>
>	Now you can have bean burrito and tostada as standard veg. items; you
>	can further ask them to substitute beans instead of meat in tacos or
>	taco salad or mexican pizza. I do it all the time, for the past 3
>	months atleast. If you ask them to withhold cheese, you can even have
>	*vegan* meals!!

    Just a few caveats.  I don't know if Taco Bell uses lard anywhere,
but they don't in California.  They also put out a nutrition brochure
which says they use only vegetable oil; this brochure seems to be
for national (US) distribution, but I'm not sure.
    I also ask them to leave off all dairy products so it's essentially
vegan, BUT it's not uncommon for me to find a stray strand of cheese
in my taco.  I believe the cheese escapes from its bin in the preparation
area and falls in the lettuce bin.  So if this sort of thing bothers you,
you may consider avoiding Taco Bell.
    Also I do have problems in Ohio, at least, with them trying to charge
me _extra_ for a bean taco, on the grounds that I can remove meat for
free, but then I have to pay for the "extra" beans.
    Lastly, the Taco Bell customer service phone line is 1-800-822-6235
(1-800-TACO-BEL).  I do not know if this will work everywhere in the US.
It does work in California.  I plan to call and ask them to offer
a vegetarian taco as a standard menu item.  Also if you're happy with
the way your local store serves vegetarians, you could call and tell 
them that.  You could also call and request a vegetarian taco as a
standard item.  It certainly can't hurt to tell the corporation
that (at least some) vegetarians appreciate what they've done,
and let them know that they can do even more.  If you want to know
about lard in the beans where you live, you can call as well.

--Michele Coleman
From: david@castle.ed.ac.uk (D Mallon)
Newsgroups: rec.food.veg
Subject: Why stop eating meat ?
Date: 13 Sep 92 15:04:36 GMT
Organization: Edinburgh University

Book Recommendation Wanted:

I have just subscribed to this group, as I'd like to inform myself
more about the pros/cons of a vegitarian diet. Primarily I'd like to know
what benefits there are (if any); in order to decide if I should stop eating
dead animals.

Can anyone point me in the direction of a good objective book on the 
subject?. (Pref not too heavy.)

I will post a summary.

Thanks,
  David.

If this is a FAQ - apologies.
Newsgroups: rec.food.veg
From: adrothst@athena.mit.edu (Andrew D Rothstein)
Subject: survey results
Organization: Massachusetts Institute of Technology
Date: Wed, 9 Sep 1992 16:46:36 GMT


Thank you for everyone who responded to my survey request.  Here are the results I found:


Health: 40%
Ethics: 39%
Environment: 21%


How did I get these numbers you may ask?  Since many of you sent interesting little stories to
read, I turned them into numbers by simply using my imagination.  If someone said that they were a
vegetarian mostly for health reasons, but also for ethical reasons, I assigned say .7 of a person
to the "Health" count, and .3 of a person to the "Ethics" count.  Of course, this is all entirely
arbitrary on my part, but I just wanted a rough idea.  I also applied this twisted method of mine
to the survey that was done a few years ago, which was re-posted here.  The results from that one
where:


Health: 32%
Ethics: 56%
Environment: 12%

I don't know why there's such a big differnce.  If the two surveys are combined (for a total of 146
responses) the results are: 

Health: 35%
Ethics: 49%
Environment: 16%
 

Some things I've learned from this:  Most people are vegetarians for more than one reason.  If
there is only one reason for a person's dietary choices, it tends to be for ethical reasons. 
Although there are many other reasons than the three at which I looked, Health and Ethics are the
main reasons people do not eat meat.

Thanks again for participating.


-- 
Andy Rothstein			"If you want to kiss the sky,
adrothst@athena.mit.edu		you'd better learn how to kneel" - U2

*****************************************************************
The views expressed herein are mine own and do not necessarily 
reflect the opinions and beliefs of MIT
****************************************************************
Newsgroups: rec.food.veg
From: atri@eecs.umich.edu (Atri Indiresan)
Newsgroups: rec.food.veg
Subject: Re: Vegetarian restaurants in Ann Arbor MI?
Date: 16 Sep 92 04:50:42 GMT
Distribution: na
Organization: University of Michigan


As far as I know, there is only one vegetarian restaurant in Ann Arbor
- Seva, (314 E. Liberty - (313) 662-1111). Excellent quality, and
reasonable prices, and it is vegan friendly too (egg and dairy clearly
indicated). It is very popular, and so reservations would be a good
idea.

However, almost all restaurants in Ann Arbor have substantial
vegetarian selections, and will often modify dishes to make them
vegatarian.


Atri
From: dhargrov@sdcc13.ucsd.edu (Shadowspawn )
Newsgroups: rec.food.veg
Subject: Re: how accurate is your sense of smell/taste?
Date: 6 Sep 92 05:35:01 GMT
Organization: University of California, San Diego

In article <1992Sep4.003017.6751@menudo.uh.edu> mece1xg@Rosie.UH.EDU writes:
...
>if i had tried the soup.  i acknowldged that i had SMELLED it and
>it smelt like bacon.
>
>well, by this time, the others around us decided to check for themselves.
>each and everyone one of them took a whiff, and made a decision.
>here's the incredible part.  NONE of them said there was any meat,
>or meat-type products in the soup!!  we (the 2 veggies) kept INSISTING
>there was something, but we couldn't convince them.  then, the
>waitress came back WITH THE COOK!  they both informed us that
>there was absolutely NO MEAT in the soup!
>
>i was/am perplexed by their tenacity.  has anyone else had this,
>or similar type problem?  or, am i REALLY going crazy?
>
>peace,
>-purna

well, none of my meat-eating friends can tell the difference between
doughnuts made with lard and those made with vegetable oils.

The soup may have been flavored with bacon grease (though I
certainly wouldn't know).  A relative routinely "flavors" her peas
with bacon grease, so it is done with some food.  Also, the bacon
smell comes not from the meat but the way it is cured.  This can be
duplicated without meat products such as what they do in Baco-bits.

I, for one, still wouldn't eat anything that smelled/tasted like
meat.

--Debbie
(not on any lists, thank you)
From: strnlght@netcom.com (David Sternlight)
Newsgroups: rec.food.veg
Subject: Re: Juicing:Pros and Cons
Date: 9 Sep 92 01:04:20 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


Mike Gallatin asks about juicers. I have both a Champion (which is
very popular with health food stores), and the Juiceman II. The first
macerates the vegetables, the second uses centrifugal force.

I find the second easier to use, and have stopped using the Champion.

Anyone wanna buy it?
From: mike@isg.llnl.gov (Michael E. Hummell)
Newsgroups: rec.food.veg
Subject: SAN FRANCISCO  Sept 12, 13  Cooking Class;  Lecture
Date: 10 Sep 92 20:50:15 GMT
Distribution: ba
Organization: Lawrence Laboratory  Livermore, CA

Sat. Sept 12    Cooking Class by Susanne Jensen    San Francisco
  "The Basics of Healthy Cooking"   -  call (415)661-4764  to enroll
   $30  11am - 1pm   Meal included in price.
  "Learn about beans and soy products, grains, vegetables,
  seavegetables, and condiments ...  where to get them, and how to
  cook them to create balanced meals.  Thinking about eating
  healthier?  These classes will teach you how!"

Sun. Sept 13   Lecture -  SF Veg. Soc.   (415)775-6874   for more info
  "Benefits of a Vegetarian Diet"  by Dr. Alan Fraley, D. C.
   3:30 PM  Fort Mason , Bldg. C,  room 260  ,  San Francisco
  $3 ( or $2 for members)   

Newsgroups: rec.food.veg
From: sarukkai@cs.rochester.edu (Ramesh R. Sarukkai)
Subject: One Veggie Restaurant in Quebec City!
Keywords: restaurant, Quebec 
Reply-To: sarukkai@cs.rochester.edu (Ramesh R. Sarukkai)
Organization: University of Rochester Computer Science Dept.
Date: Sat, 12 Sep 1992 15:32:21 GMT

Hi,
I had been to Quebec City recently, and to my surprise found one great 
restaurant - The name of the place is Le Mille Feuville (anyways the 
English meaning is `Thousand Leaves'). The food was very good, and the 
prices very reasonable. 

I recommend anyone who is interested in trying out veggie stuff at Quebec 
City. (You can find out the direction to the place by enquiring at one of the
HELP centers.)

--
Ramesh R. Sarukkai