Conference turris::cooks

Kris,
     I have a few suggestions that are vegetarian and also low fat.  If you
are looking for cookbooks, try Deliciously Low or the American Heart Association
Cookbook (in paperback).  Also, there is a series of ethnic vegetarian paper-
back cookbooks available in most bookstores or gourmet shops. (Like Concord
Spice and Grain in downtown Concord, MA.)

CHILI

Use your regular recipe but substitute tofu instead of ground meat.  If you 
don't have a chili recipe, try this:

1 16 ounce package firm tofu          1 large can crushed tomatoes
1 large can dark kidney beans         1 can tomato sauce
2 onions, chopped                     6 cloves of garlic
1/3 cup olive oil                     1 chopped green pepper
2 TBSP chili powder or more if you like
A few dashes of Tabasco juice

Crumble tofu and let drain for 5 minutes. Saute onions, garlic, green pepper 
in olive oil until slightly browned.  Add tofu, stirring occasionally, saute
for about 5 minutes.  Add crushed tomatoes, tomato sauce, and beans.  Add
spices and simmer for about 30 minutes. 
This meal is not only low in fat and cholesterol but contains a major source
of calcium and protein.

LENTIL SOUP

1 lb. lentils                         1 onion chopped
3 cloves garlic, crushed              1/4 cup olive oil
3 or more carrots, chopped            3 or more celery stalks, chopped
1 quart water                         1 can tomato paste
1 can tomato sauce                    1/2 cup red wine, optional
1 bay leaf                            1 TBSP oregano
1 TSP fresh black pepper

Wash the lentils by boiling them for 5 minutes; drain and rinse them.  In
a 6 or 8 quart pot, put lentils, onions, oil, water and garlic.  Bring to a low
boil. Add wine, tomato sauce and paste, stir thoroughly.  Add spices.  Simmer
covered, DO NOT ALLOW TO BOIL, for about 50 minutes or until carrots are 
tender.  (You may have to add a little more water if soup becomes too thick.)
Serve garnished with a little red wine vinegar.  This soup is better the day 
after.

LASAGNA

Use your regular lasagna recipe but substitute crushed Soya granules for the 
meat. To prepare soya, saute 1 chopped onion and 4 pieces crushed garlic in 
1/4 cup olive oil.  Brown onions.  Add 1 cup crushed soya and stir. Add 1 cup
chicken broth or water immediately. Stir.  Add 1 can tomato sauce. Stir.  Soya 
absorbs all of the liquid and takes on its flavor.  You can spice it up by 
adding basil or parsley to the mixture.  Use this mixture in place of meat in 
your lasagna recipe.

See Note Number 83 for a Broccoli and Pasta recipe, also meatless.

for vegetarian cookbooks, i highly recommend -

	the vegetarian epicure (book 1 and 2)

i remember a recipe called pizzeria rustica with particular fondness.  it
is a dish with layers of hearty tomato/green pepper/olive sauce, 
egg/ricotta/parmesan, lasagne, and a pastry crust. it improved upon
reheating...
		clb

I agree with Cathy (in .2) that the Vegetarian Epicure books are quite good.
You should also try the Moosewood Cookbook and the Enchanted Broccoli Forest,
both by Mollie Katzen.  They have some great recipes.  She runs (ran? worked
at?) the Moosewood Restaurant in Ithaca, N.Y., a good veggie place to eat.

I agree TOTALLY with recommendations of VEGETARIAN EPICURE (I & II), this is
by Anna Thomas, published by Knopf.  The only drawback is that she is a
California person, and in winter that makes some of the recipes tough for us
east coast folks.  

Also excellent, as stated, are the Molly Katzen books, published by 10 Speed
Press, Berkeley.

We also enjoy:

Laurel's Kitchen
	Laurel Robertson, Carol Flinders, Bronwen Godfrey
	Nilgiri Press

Fast Vegetarian Feasts
	Marth Rose Shulman
	Dial Press

enjoy!

Steve

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I JUST MAD A YUMMY LENTIL SOUP WITH SOME OF THE STRANGEST INGREDIENTS.
    I FOLLOWED THE PACKAGE DIRECTIONS  AND THEN FOR GRINS ADDED ABOUT
    4 OZ OF PEAR JUICE ALTHOUGH APPLE WOULD BE FINE ALSO. IN ADDITION
    I ADDED 3 CLOVES, A DICED CARROT,2 TSP FENNEL SEED AND A PACKAGE
    OF MRS KNORRS VEGATABLE SOUP MIX. ACTUALLY ANY DRY VEGTABLE SOUP
    MIX WILL DO. YOU SIMMER THIS SOUP FOR 1 AND 1/2 HRS. SO I JUST 
    ADDED THE DRY SOUP MIX FOR THE LAST 1/2 HR. OH, I ALSO ADDED A DASH
    OF DRY MUSTARD. THIS WAS THE TASTIEST LENTIL SOUP I EVER MADE.IT
    WAS EXTRA NICE TOO BECAUSE THERE WAS NO MEAT IN IT.
                

			   Caraway Cheese Straws

1/2 C butter				1 egg yolk
4 oz cream cheese			2 tsp milk
1 C sifted flour			1/3 C parmesan cheese
1/4 tsp salt				2 tsp caraway seeds

Soften butter, cream cheese and blend together.  Blend in flour and salt.
Form into ball and chill overnight.  Divide dough in half.  Roll each
half into a rectangle 3/8 inch thick.  Dilute eggf yolk with milk and brush
on pastry.  Sprinkle with grated cheese and caraway seed and onion salt
if desired.  Cut pastry into strips 3/4 inch wide by 3 inches long.  Place
on greased cookie sheet.  Bake, upper shelf at 450 degrees for 8-9 minutes.

Can freeze on flat tray then pack in container.  Heat frozen at 350 degrees
for 5 minutes.

    			    Tomato Casserole

1/2 C onion, chopped			1/2 C bread crumbs
1 T butter				1/2 C sour cream
2 tomatoes sliced			1 egg
1/2 C grated cheddar cheese		1 tsp salt

Cook onions in butter till tender.  Place 1/2 tomatoes in casserole.  Top
with 1/2 onions, 1/2 cheese, 1/2 bread crumbs.  Repeat.  Combine egg,
sour cream and salt.  Pour over top of casserole.  Cover and bake at
350 degrees for 20 minutes.  Uncover and bake 5 minutes longer.

			Green Beans Supreme

1 8 oz can beans			1/4 C sour cream
2 T sliced onion			2 T grated cheddar cheese
2 tsp margarine				1 T margarine
2 tsp flour				1/4 C bread crumbs
dash salt, pepper, and lemon juice

Cook onion in butter till tender.  Add flour, salt, pepper and lemon juice.
Cook till bubbles.  Add sour cream and beans.  Heat.  Put in casserole.
Top with cheese, bread crumbs and melted margarine.  Broil till cheese melts
and crumbs are browned.

				Spinach Strudel

2-1/2 lbs. fresh spinach or 2-1 lb pkgs Green Giant chopped spinach thawed
2 T butter               
1 large onion chopped
1 large clove garlic, finely chopped
2 C sliced mushrooms
1 can (8 oz) water chestnuts, drained and chopped
1 T lemon juice
1/2 tsp salt
1/4 tsp pepper
8 oz Monterey Jack cheese
1 pkg Pepperidge Farm puff pastry

If using fresh spinach, wash & drain spinach and cook over medium heat 
til wilted.  Chop spinach.  

Cook onion in 1 T butter with garlic till tender.  Add mushrooms and
1 T butter, saute till tender.  Stir in water chestnuts, lemon juice, 
salt, pepper and Monterey Jack cheese.  Mix with spinach.

Makes 2 strudels.  Spread with spinach mixture folding in 1-inch on 
long edges.  Roll beginning at narrow end.  Place seam side down, brush 
with margarine.  Bake at 375 degrees till light brown, about 45 minutes.   
Cut into 1-inch slices.

				Broccoli Streudel

2 boxes frozen chopped broccoli 	1 C chopped mushrooms (more if you want)
3 Tbs butter				1 1/2 C seasoned breadcrumbs
3 eggs					2 C grated cheddar cheese
1/2 tsp pepper				juice 1 lemon
1 C chopped onion			3/4 cup white wine
1-1/2 pkg Pepperidge Farm puff pastry

Thaw brocolli.  Sautee onion in butter, add broccoli, sautee till tender 
but bright green.  Put in bowl, add rest of ingredients, mix.
Complete recipe as if making spinach strudel.

Makes 3 strudels.  Spread with brocolli mixture folding in 1-inch on 
long edges.  Roll beginning at narrow end.  Place seam side down, brush 
with margarine.  Bake at 375 degrees till light brown, about 45 minutes.   
Cut into 1-inch slices.

			Spinach and mushroom quiche

10 inch pie crust : prick well and prebake 10 minutes at 400 degrees.

1 T oil					3 eggs
1/2 C chopped onion			1 C milk
2 C sliced mushrooms			1/2 C lt sour cream
10 oz fresh spinach leaves, chopped	1 T flour
1/4 tsp salt				2 C grated cheese (8 oz)
1/8 tsp pepper					Monterey Jack or Cheddar
					1 tsp Worchestershire sauce

Cook onion in oil 5 minutes.  Add mushrooms and cook till almost done.
Add spinach, salt and pepper; cook till done.  Beat eggs w/ egg beater.
Mix in milk, sour cream, flour, cheese, worchestershire sauce.  Add
veggie mixture and pour into partially baked pie crust.  Continue to
bake 35 to 40 minutes till set.

			Stove Top Pasta and Cheese

2 C small shell macaroni, cooked	1/2 tsp salt
1 T olive oil				1/2 tsp black pepper
1 large bunch scallions cut into	1/2 tsp dried oregano
	1 inch pieces (1-3/4 C)		1 15 oz pkg ricotta cheese
1 large clove garlic, chrushed		1 C grated cheddar cheese (4 oz)
1 6 oz can pitted black olives, 	1/3 C milk
	drained and quartered		1 lb spinach or 10 oz pkg frozen
1 green pepper, chopped				spinach
1 red pepper, chopped			1 lb mushrooms, sliced

In oil, cook scallions, garlic, red and green peppers, olives, mushrooms,
salt, pepper, oregano 8 minutes, till scallions are tender.  Add spinach
and cook till done.  Stir in ricotta, cheddar cheese, and milk then add
macaroni and toss to coat well.  Heat on low for 2 or 3 minutes and serve
immediately.  6 servings.

This came off of the Usenet.  I have tried it twice - it is, IMHO, the best
chili I have ever eaten.  Be sure to follow directions, especially concerning
the spices.  They really do make a big difference.

/Mike
--------------------------------------------------------------------------------

Newsgroups: rec.food.veg,rec.food.cooking
Path: decwrl!labrea!rutgers!deimos!ksuvax1!lass
Subject: Vegetarian Chili
Posted: 7 Jan 89 04:15:38 GMT
Organization: Kansas State University, Dept of Computing & Information Sciences
Xref: decwrl rec.food.veg:2060 rec.food.cooking:7157
 
Here's my vegie chili recipe, in response to both of the numerous requests. I'm
posting this to rec.food.cooking too, since the original request was sent to
both groups. Now all the meat-eaters with vegetarian friends can invite them to
dinner and give them something besides broccoli quiche. 
 
This comes from the Feb. 86 issue of Bon Appetit, p. 100. They got it from the
Cafe Beaujolais in Mendicino, CA, which got the idea from a soup at Greens in
San Francisco. The recipe below is my customized version (I didn't think it
was hot enough). For some ingredients, there is a second amount given in []
brackets, which is the original amount used in the Bon Appetit recipe. The
recipe makes 12-14 cups (maybe more, that's just my estimate). Another thing
you can do with it is use a bit (simmered pretty dry) as an omelet filling.
 
-------------------------------------------------------------------------------
BLACK BEAN CHILI
   4 cups dried black beans
   3 Tbs. [2 Tbs.] cumin seed
   2-1/2 Tbs. [2 Tbs.] dried oregano
   1/2 cup olive oil
   2 large onions, finely chopped
   1-1/2 cups diced green bell pepper
   3 Tbs. minced garlic
   4-1/2 tsp. paprika
   1 tsp. cayenne
   1 tsp. salt
   3 cups canned crushed tomatoes in puree
          (Tomatoes actually do come in this form. I use a 28 oz. can
           and also throw in another can (14 oz.?) of canned peeled
           tomatoes that have been through the blender. I didn't think
           the original recipe was tomatoey enough. I think my version
           ends up being more around 4 to 4-1/2 cups of tomatoes.)
   4 to 6 fresh jalapenos, seeded and deveined, finely chopped
   1 large red bell pepper
 
    Place beans in pot, cover with water and bring to boil. Then remove from
heat and let them soak for 2 hours. Drain off water, add enough new water to
cover by two inches and bring to a boil. Simmer, covered, for 1-1/2 to 2 hours
until beans are tender, adding more water if necessary. Drain beans, saving
3 cups of the liquid. Return beans to pan with 1 cup of the liquid.
    Preheat oven to 325 degrees, put cumin seed and oregano in a small baking 
pan and roast until fragrant, shaking pan occasionally (about 10 minutes).
    Heat oil in skillet. Saute onions, green pepper and garlic for 3 minutes,
then add cumin, oregano, paprika, cayenne and salt. Cook about 10 minutes more,
then add tomatoes and jalapenos and bring to a boil. Stir all this in with the
beans.
    Roast and peel the red bell pepper, chop and add to beans. Simmer every-
thing for a while, thinning with the rest of the saved bean liquid as desired.
 
------------------------------------------------------------------------------
 
Other notes:
    For serving, they suggest putting 1 oz. of crumbled goat cheese in the 
bottom of each bowl, pouring the chili over it, and topping with sour cream.
I actually haven't done either of these myself. I think it's fine the way it
is.
    The "preboiling" of the beans will probably send vitamin freaks into shock,
but the main point is that this removes most of the black color that soaks out
of the beans' skins. Without this, the bean liquid is VERY black, which I
don't find very attractive. Overnight soaking in cold water also works, and 
probably doesn't leach out so many vitamins.
    Roasting the cumin seed and oregano is definitely mandatory. It makes a
big difference in the flavor. But be careful, because it's easy to overdo it.
If it starts smelling burnt, I would suggest tossing it and trying again. I
used some "dark roast" once, and it just overwhelmed the other flavors. 
    Roasting and peeling the red pepper is more optional. The amount of red
pepper is so small that the roasted flavor is not real obvious. If I don't
want to hassle with the roasting, I just throw it in at the same time as the
green pepper. And if you can't find a red pepper, throw in whatever color
you can get.
    I usually use 6 (or more) jalapenos. DO take the seeds and veins out. The
idea is that the jalapenos should add "intensity" and "complexity", not strip 
the top layer of your tongue off. Remember, this is cuisine, not food.


Dean Lass
(the best male vegetarian cook in the Kansas State comp sci dept)

    Lot of stuff in conf SAFRON::VEGETARIANISM

    ZUCCHINI CASSEROLE
    
    Steam one zucchini and one summer squash a few minutes; don't cook it
    through.  Set aside.  In large frypan, saute (in butter) mushrooms, a
    large green pepper (in strips), two medium onions (sliced); sprinkle
    with garlic powder and parsley while cooking.
    
    Grease a 9 x 12 baking pan, and cover with a layer of Pepperidge Farm
    bread crumbs.  Place squashes (I forgot to say that the squashes should
    be sliced no thicker than 1/3 inch) on bread crumbs, overlapping
    slightly if needed.  Top with the sauteed veggies.  In a small
    saucepan, combine one cup sour cream with one can cream of chicken soup
    until just heated through and smooth; don't boil.  Cover the veggies
    with this sauce, and then sprinkle more bread crumbs over it.  Bake at
    350 for about 40 minutes.
    
    This is an excellent stand-alone dish to serve with a salad, or could
    be accompanied by a meat dish if it's lean and small.  This is a very
    filling dish.
    

		MICROWAVE VEGGETARIAN CHILE (WHEAT)

	INGREDIENTS
	-----------

	2 Tablespoons oil
	3 cloves garlic, pressed or minced (I use 5)
	2 large onions, coarsely chopped
	2 green peppers, coarsely chopped (sweet peppers)
	4 celery stalks, coarsely chopped (optional, in my opinion)
	1 jalapeno pepper, seeded and finely minced (I use 3 - 4)
	4 cups cooked beans, undrained.  The beans can be black,
		kidney, pinto, or pink, or a mixture of two or more.
		You may use 2 16 oz. cans beans.
	1 cup bulgur wheat (these are wheat berries type of stuff)
		bulgur is often sold in the cereal section of the market.
	2 - 3 Tablespoons chili powder
	2 teaspoons ground cumin
	1 Tablespoon dried oregano (rubbed to a powder in your fingers)
	1/2 teaspoon dried thyme leaves (see above)
	1/2 teaspoon salt (you may want more if you use your own prepared
		beans with no salt)
	1/2 teaspoon ground pepper
	tomato puree to add to mixture if it seems dry - approx. 1 cup
		puree

	combine oil, garlic, onion, green pepper, and celery in 3 quart
	casserole.  cover with lid or plastic wrap, turned back at one
	corner.  Microwave on high 5 - 8 minutes or until veggies are tender,
	stirring once during cooking.

	stir in jalapeno, beans, bulgur, chile powder, and the rest of the
	seasonings.  cover and microwave on high 10 to 15 minutes or until
	boiling.  Stir several times during cooking.

	cover again and microwave on medium 15 to 30 minutes, stirring after
	15 minutes or until bulgur wheat is tender and flavors are blended.
	add tomato puree if mixture seems too dry).  Let stand, covered, for
	10 minutes.  Serves 8.  Re-heats wonderfully well.

	microwave times are approximate.

    Anybody got any ideas for a vegan wedding cake - as close to a
    traditional rich fruit cake as possible?
    
    D
    

    I made this on Sunday and it was heavenly.  I used low fat ricotta and
    switch to low fat cheese and used skim milk.
    
    Absolutely mouth-watering   more... more.. more....

     8 oz. Spaghetti
     1 Tbl butter or margarine
      2 cups diced red or green bell peppers
      2 cups sliced zucchini or yellow squash
      8 oz. fresh mushrooms, about 2 1/4 cups sliced
      1 cup part-skim milk ricotta cheese
    1/2 cup shredded skim-milk mozzarella cheese
    1/4 cup milk
      2 tablespoons grated Parmesan cheese
  1 1/4 tsp. Italian herb seasoning
    1/2 tsp. salt
    1/4 tsp. pepper
  
  Cook spaghetti.  Meanwhile, in a large skillet, melt butter, add 
  peppers, cook for about 3 minutes (til tender), add squash and 
  mushrooms; cook and stir for about 4 minutes.  Drain pasta; toss with 
  vegetables in skillet; cover to keep warm.
  
  In the pot used to cook spaghetti, combine ricotta, mozzarella, milk, 
  Parmesan, herbs, salt and pepper.  Over medium-low heat, stir cheese 
  mixture just until hot, about 1 minute; do not boil.  Add pasta and 
  vegetables; toss to coat.
  

    FYI, the May 1993 edition of _Better Homes and Gardens_ devotes its
    food section to vegetarian recipes.  If you're interested in vegetarian
    foods, you might want to check it out...
    
    Cara
    

                             Vegetarian Chili
  
  
  2 tablespoons vegetable oil
  2 large onions, chopped
  4 large garlic cloves, finely chopped
  2 jalepeno chilies,minced with seeds
  2 28-ounce cans Italian plum tomatoes, drained, diced (reserve juices)
  1/2 cup tomato paste
  2 green bell peppers, chopped
  2 large carrots, chopped
  1 tablespoon ground cumin
  3/4 teaspoon salt
  1/2 teaspoon cayenne pepper
  2 15-ounce cans kidney beans, drained
  2 15-ounce cans pinto beans, drained
  2 small zucchini, diced
  Grated Cheddar cheese
  Chopped Onions
  
  Heat oil in heavy large pot over medium heat.  Add 2 chopped onions, 
  garlic and chilies,  Saute until onions are translucent, about 6 
  minutes.  Add tomatoes with 1 cup reserved juices, tomato paste, bell 
  peppers,  Carrots, cumin, salt and cayenne.  Bring to simmer.  Cook 20 
  minutes, stirring frequently.  Add all beans and cook 15 more minutes, 
  thinning with more reserved tomato juices, if chili is too thick.  Add 
  zucchini and cook 5 minutes, stirring occasionally.  Top with grated 
  cheese and chopped onions.
  

    No Chili powder at all? in .24.. just wanted verification before I jump
    in and make it.
    
    Bob

    But dried chili isn't there either?

    Nope, the recipe doesn't call for any chili powder.  I think the
    jalepeno chilies and the cayenne pepper give it the zip!
    
    Julie
    

    
    Chili is a dish made with chile peppers.  There is some historical
    basis for the spellings but I can't remember it right off.
    
    There are a lot of different types of chile peppers cayenne is one.
    
    

    Anybody have a recipe for a low-fat vegetarian burger?  I'm looking for
    something that uses oats and "other things" (this is the part where I'm
    stuck - what other things?) to make a savory patty that holds up to
    pan-sauteeing.  I'd prefer to limit the fat content, so a preponderance
    of chopped or ground nuts would defeat the purpose, but some can be
    added to enhance flavor. I believe I have seen a recipe that uses
    low-fat cottage cheese as one of the ingredients.  Any ideas? Pointers
    to a cookbook is OK, too.
    Sarah                      

    
    
    Sarah, 
    
    Not exact measurement but here's what I usually do:
    
    Red Kidney Beans   (mashed) or other beans if you like
    shredded carrot
    chopped onion
    finely chopped mushrooms
    basil
    oregano
    salt
    pepper
    garlic
    1 or 2 eggs (I use egg substitute)
    a little milk
    a little ketchup
    and bread crumbs 
    
    What ever else I decide to throw in at the time.  They never come out 
    the same way twice.  You could also try adding some wheat germ, oats or
    bulgur for variety along with the bread crumbs.  
    
    Good Luck...
    
    LO              

    Thanks, that's a good start!  I wouldn't have even thought of using
    mashed beans, but that would make perfect sense.  Do you suppose I
    could use just egg whites as a binder?
    Any other ideas are welcome.  Exact measurements are not necessary,
    just types of things you would mash or grate or finely chop to add
    consistency, nutrition, and flavor.
    Sarah

    I know lentils are a common veggie burger ingredient.  Also tempeh or
    tofu.  I have a recipe at home for "bulgher balls", so I assume bulgher
    could be used as well.
    
    D!

    The VEGETARIANISM notesfile has some excellent burger recipies along
    with many other interesting vegetarian foods.
    
    Add Entry    TRUCKS::VEGETARIANISM
    
    Alexis
      

    .31   
    
    OAT BURGERS:
    
    1 TB. BLOCK OF FIRM TOFU
    1 1/2 CUP RAW OATMEAL
    1 ONION, CHOPPED
    1/2 CUP GRATED CARROTS
    1 TB. TAHNI (You can grind sesame seeds with a little water to make
    this)
    2 TB. WORCHESTER SAUCE
    1 TB. LOW SODIUM SOY SAUCE
    
    Saute onion in small amount of water until translucent.  Drain the tofu
    and crumble it into a large bowl.
    
    Combine all ingred. and mix together welel.  Shap into patties. 
    Moisten hands with water to prevent it sticking to your hands.
    
    Place patties on a non-stick baking sheet and bake at 350 degree's for
    20 minutes.  Turn over one and bake for an additional 10 minutes.  
    
    You can place under a broiler to brown if you want to
    

    I'm sure the last recipe meant worstershire (I can't spell it either)
    sauce.  Be aware that this is not usually vegetarian.  Check the labels
    very carefully.
    
    Gita

    re:  -< Worcester.Pronounced wooster. >-
    
    sorry but I must correct you it's wista ;-) 

I thought you left?

~Sheridan~
:^)

    For that individual looking for dried veggie flakes in a jar, I saw
    that MACCORMACK spices at VICTORY food store has them.  I didn't 
    check the ingredients to see whether they were over-salted though.

    justme....jacqui

Re: worcester sauce

It's definitely "wista" (at least, not "wooster" if you put any kind of hoot
into the "oo". The English always were sparing with their vowels :-).)

And if it is worcestershire sauce, it's *never* vegetarian, because it's got to
have anchovies in it. Try oriental mushroom ketchup instead.

BTW, Lea and Perrins (who invented worcestershire sauce in Worcester when a
barrel of anchovies passed its sell-by date) make a very good range of seasoning
sauces that are vegetarian (chile and lime, garlic and pepper etc). Also the
garlic in a bottle that I like best.


Helen 

    are you sure?  Worcester, Mass?
    
    ed

    I tend to say it Wurster sauce and I come from the west country, right
    near the said county in the U.K. I tend to find most people tend not to 
    add the shire when they refer to the sauce.
    
    Rich.
            

    ahhh, Wurster, UK!
    
    ed

I went to a private boarding school for a while where they practiced
vegetarianism. 
Some of the food was really good, while some of it was ...interesting.
There is one recipe that I would like to get that I have been looking for
for a long time.
They used to make these oat-cake things for breafast that would substitute
for pancakes. You could top them with anyting, peanut butter, fruit etc..
They were along the constistency of oatmeal cookies, but not anywhere near
as sweet. There were mostly oatmeal, and they were baked. 
Has anyone heard of these?. 
They were really good, we used to sneak down the freezer in the cafeteria
and steal them occasionaly for a midnight snack.

Thanks in advance
Lisa

    Topic 355 is about oatcakes, although they aren't strictly vegetarian -
    those recipes use lard or butter. I imagine you could substitute a
    vegetable shortening, though. [I do love oatcakes!]
    
    -b

Thanks so much!!

I will try those recipes this weekend.

Lisa

    Anybody know if Tempeh can be frozen?  Please say "yes", since I
    accidentally tossed a package into the freezer yesterday : (
    Sarah

    Sarah,
    
    I buy my tempeh frozen, so your answer is YES!
    
    meg