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Old 04-14-2012, 12:57 PM   #85
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We also increasingly eat vegetarian. I've decided that I wanted to make eating meat a conscious choice. So I eat high-quality tasty meat as a treat rather than going for bland, generic/industrial-sourced, less tasty meat as a frequent default choice. We're eating a lot more chickpeas and tofu and grains now.

My wife made rissoto with farro last night - very nice. It did have a bit of local-sourced bacon in it though...

Tom
Yeah, exactly, we eat really good, local farm raised meet as a treat rather than an every meal necessity. I do get cravings for red meat once in a while, but we roast chickens, and the two of us get about 10 meals out of one- dinner, then it becomes chicken salad, and i make stock, which goes into a risotto. I've been hearing about Faro lately, and I've also made a risotto dish out of millet, which I believe is what was used in Europe before the introduction of rice.
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Old 04-14-2012, 05:56 PM   #86
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TinCrumpet, reminds me of a store-bought meat pie I was digging into years ago, plucked out an extra large piece of beef covered in delectable gravy, put it in my mouth, bit down, and almost lost a tooth filling. That large piece of beef was a chunk of wood.

Gin? Who mentioned gin? Going vegetarian doesn't mean one can't have any fun~!

I made this Gin Martini-Olive loaf the other night. Not gluten free, but a little slice now and then won't hurt! It also freezes well; always good to have something a little special put away for guests.

No Booze ! I should coco !
I'm slurping a luverley Sparling number and I could just scoff your Loaf

Last days night..pulled in to rest on our Journey to Slapton Sands..
I was gormlessly wandering around the supermarket at midnight..
Since Princess Diane was Killed I no longer buy newspapers..but..
couldn't help but notice headlines on stands
Robin Gibb..A Gentle Vegetarian Gent so very ill..I'm going to bed with a heavy heart thinking of his lovely wife who must be full of anguish..
such a dreadful shame..Goodnight USA xx
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Old 06-25-2012, 10:42 PM   #87
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Our go to gluten free, veggie meal is usually spaghetti squash with sauce that has added vegetables, like mushrooms, bells, and the like. Never the same twice!
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Old 06-26-2012, 11:36 AM   #88
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Hi Bruce and Dorsey,
Where do you buy mung beans? I haven't seen them in stores.
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Old 07-21-2012, 03:30 PM   #89
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We're vegan - if it walks, crawls, flies, slithers or swims; has a Mom or a Dad; we don't eat it. Fortunately we can get good organic in this area - and when I don't feel like cooking my juicer lends a hand ). I actually have two juicers in the kitchen......a masticator and a centrifuge - both Acmes. Salads are a mainstay too......... As are tempeh & tofu..........
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Old 07-23-2012, 11:51 PM   #90
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This isn't cheap but they have all sorts of dried beans and THE BEST hominy for pozole. A friend made it and I just bought some...

Rancho Gordo, Napa CALIF: New World Specialty Food
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Old 07-24-2012, 08:33 AM   #91
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Originally Posted by Globie64
This isn't cheap but they have all sorts of dried beans and THE BEST hominy for pozole. A friend made it and I just bought some...

Rancho Gordo, Napa CALIF: New World Specialty Food
I've been wanting to try Rancho Gordo - a friend sends me their newsletter -
And, I love Penzey's for spices......fresh fresh fresh

If you're ever near Springfield, MO., Mama Jeans has wonderful organic produce - and lots of things (including spices) in bulk. I like to make my own granola - and get all the ingredients and mix it myself and pack it in smaller containers.

jan
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Old 07-24-2012, 01:17 PM   #92
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Just chuckling to myself over that name. I don't speak Spanish, but doesn't "El Gordo" mean "The Fat One"?
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Old 07-27-2012, 09:09 AM   #93
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Just chuckling to myself over that name. I don't speak Spanish, but doesn't "El Gordo" mean "The Fat One"?
You're 'on target' -

Jan K.
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Old 07-30-2012, 01:06 AM   #94
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Fly at Night, your "Nori rolls" on the "sweet tooth" thread look amazing! The vegetarian recipes here look super.

I do most of my own baking because I think it is healthier: pretty much sourdough (probiotic!) with spelt flour. Unless it's a really long trip, I bake up things ahead of time. We have so little cooking space in our little Bambi that it isn't worthwhile trying to make too much stuff in it. Right now I make sourdough cookies for treats, mostly. Speaking of which, I sometimes bake things in squares, including in square muffin tins, and pack them in rectangular containers for the under-the-counter Bambi fridge so that no space is wasted, as with round muffins or tins.

We like dark chocolate (an anti-oxidant!) with a cup of afternoon coffee or tea, but melting chocolate in the summer can be a problem. This recipe helps some.

Chocolate sourdough drop cookies 3-4 doz. 2" cookies

Combine in a food processor or electric mixer:
1/2 c. butter, softened (can substitute vegan margarine or use part olive oil)
1 c. light brown sugar

Add:
1 tsp. vanilla
1 3/4 cup sifted spelt flour (I use a combo of whole grain & white. Or substitute whole wheat and all-purpose white flour.)
1/2 c. sifted cocoa

Beat in:
1/2 cup of lively sourdough starter* (replacing the eggs of most cookie recipes.)

Stir in:
1/2 cup finely chopped nuts
1/2 cup chocolate chips

Dough will be fairly soft. Leave the dough in a non-reactive bowl at room temperature for 6 to 24 hours. Dough will not rise, but the yeast critters will get to work. Drop dough by heaping teaspoons onto parchment-lined cookie sheets, allowing for some spreading. These do not need a second "rising." Bake at 375F for about 12 minutes, but watch after 10 minutes to prevent burning. Leave baked cookies on the pan for a few minutes to firm up, then cool on racks. If kept in a tightly closed container in the fridge, these cookies will keep for weeks.

(*Starter consists of equal parts flour and water, mixed and left on the counter till it starts showing bubbles. Or use a prepared starter packet.)

Jeanne
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Old 07-30-2012, 01:35 PM   #95
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Len n Jeanne, thanks for your kind comment. Your cookie recipe looks really good; I like that sourdough taste - cuts down on the sweetness.

There is nothing like baking made with genuine ingredients at home, then packed for the road. I can tell you from first-hand knowledge that most commercial bakeries use ingredients that could best be described as "facsimilies." They are full of artificial flavours and transfats.
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Old 07-31-2012, 11:29 AM   #96
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Thanks, Fly at Night.

I should mention that real butter makes a big difference in the taste, but probably some people on this thread have sworn off all animal fats. For those who haven't, each cookie has only about half a tsp. butter, so it shouldn't cause too much artery damage.

This is my own recipe and I have tinkered with it a lot. I've tried cutting back on the sugar (cookies were too bread-like) or substituting honey (too cake-like with the extra liquid, esp. if part oil is substituted) so this is about the best I can do....so far!

Jeanne
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Old 12-08-2012, 09:30 PM   #97
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Very simple dinner tonight - with a bit of a Middle Eastern twist.
Homemade falafel, cucumber, tomato, chickpeas, and a slice of brown bread spread with roast garlic.

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Old 12-09-2012, 06:56 AM   #98
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Looks delicious!


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