tag:blogger.com,1999:blog-2518809471705839772.post5632482426165507109..comments2023-09-08T10:31:48.093-04:00Comments on Trapped Under Something Heavy: Calling all VeggiesChanda (aka Bea)http://www.blogger.com/profile/12321020069183192224noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2518809471705839772.post-78716677799521705712008-03-03T03:57:00.000-05:002008-03-03T03:57:00.000-05:00I totally understand where you are coming from! I ...I totally understand where you are coming from! I have a real problem with meat and where it comes from. And i pace the supermarket meat section like that too! Oh my goodness, i thought i was the only one out there. So if there's you, and there's me, there must be others. A secret "We like meat but we want to do our bit" club.<BR/>I could soooo easily be a vegetarian, but i haven't quite taken that step.<BR/>I'm always looking for quick, easy and filling vege dishes that aren't too complex.<BR/>I make one dish that is really versatile.<BR/>[ http://cactusfreek.blogspot.com/2008/02/food-n-family.html ]<BR/> I just cut up whatever veges i have in the fridge, layer them in a casarole dish with a sprinkle of oil, and cook them in the over til everything is tender. Sometimes i add cheese.<BR/>Sometimes i add a scrambled egg mixture.<BR/>Sometimes i add herbs.<BR/>It's really workable.<BR/><BR/>Farewell kindered spirit! lolTitanThirteenhttps://www.blogger.com/profile/06409728436640335599noreply@blogger.comtag:blogger.com,1999:blog-2518809471705839772.post-22120177541601777202008-03-01T12:10:00.000-05:002008-03-01T12:10:00.000-05:00I have some veggie cook books you can have.I have some veggie cook books you can have.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2518809471705839772.post-12124950887450061192008-02-29T16:00:00.000-05:002008-02-29T16:00:00.000-05:00That's such a huge change. I respect it completly...That's such a huge change. I respect it completly.<BR/><BR/>When I cook at home I cook a LOT of venison, because I feel like hunted meat is so much more responsible than factory-farmed meat. But I don't stick exclusively to it. I need to look around for local meat.HappyBlogChickhttps://www.blogger.com/profile/04877638142823386746noreply@blogger.comtag:blogger.com,1999:blog-2518809471705839772.post-47251539712812245972008-02-29T15:14:00.000-05:002008-02-29T15:14:00.000-05:00Well you KNOW that here at Casa Toy-Plott we eat m...Well you KNOW that here at Casa Toy-Plott we eat mostly veggie! I'll dig out a few goodies and email them your way. One idea for organic chicken is to search out local producers. That way not only do you eliminate the middle man, and thus some of the cost, but you also reduce your carbon footprint. Have you read Barbara Kingsolver's new book? It's awesome! Makes you want to rush out to your local farmer's market immediately! And yeah, I was one of those people too...still am!FairiesNesthttps://www.blogger.com/profile/00447315631854416364noreply@blogger.comtag:blogger.com,1999:blog-2518809471705839772.post-69129689147751986042008-02-29T14:05:00.000-05:002008-02-29T14:05:00.000-05:00I have a vegan friend who always makes me think ab...I have a vegan friend who always makes me think about going vegetarian. I had to give up dairy for a month for medical reason, and I was so grumpy! But cutting out meat is something I know I resist giving up only because I enjoy the flavor. How selfish is that? I applaud your efforts! I ususally only eat meat at dinner, so I have a lot of great recipes on my site. Here's a great lentil recipe:<BR/><BR/>2 cups onions, chopped<BR/>2 tsp olive oil<BR/>2 cups chopped carrots<BR/>1 TBS minced garlic (3 cloves)<BR/>1 28 oz can diced tomatoes<BR/>1 cup lentils<BR/>2 cups vegetable broth<BR/>1 tsp dried thyme<BR/>2 tsp curry powder<BR/>2 tsp salt<BR/>1/4 tsp pepper<BR/>1 TBS red wine vinegar<BR/><BR/>Heat olive oil over medium-low heat, saute onions and carrots 8-10 minutes. Add garlic and cook for 1 more minute. Add remaining ingredients, except the vinegar. Raise heat, bring to a boil, then lower heat, cover and simmer for 40 minutes. Remove from heat, let sit for 10 minutes, then add the vinegar and serve hot. Delish!Trisaratopshttps://www.blogger.com/profile/09233627516917181263noreply@blogger.comtag:blogger.com,1999:blog-2518809471705839772.post-77871248927420739432008-02-29T10:38:00.000-05:002008-02-29T10:38:00.000-05:00oh -- simmer, covered, for about 30 minutes. Long...oh -- simmer, covered, for about 30 minutes. Longer if you like your kale softer.Sarahhttps://www.blogger.com/profile/11813023808982058233noreply@blogger.comtag:blogger.com,1999:blog-2518809471705839772.post-1032927597729804572008-02-29T10:37:00.000-05:002008-02-29T10:37:00.000-05:00This is exactly the way I've been thinking lately....This is exactly the way I've been thinking lately. I enjoy meat but I am more and more turned off by being part of this process. <BR/><BR/>Great post.<BR/><BR/>Lentil-Kale Stew<BR/><BR/>Saute one chopped onion, four chopped celery stalks, and 2 cloves of minced garlic. Add two cans of brown lentils (rinsed), 3 cups of V8, 1 cup of crushed tomatoes, and 6 cups of kale (trimmed, cleaned, and chopped). Serve with cheddar cheese (if desired -- it's great without as well).<BR/><BR/>EnjoySarahhttps://www.blogger.com/profile/11813023808982058233noreply@blogger.comtag:blogger.com,1999:blog-2518809471705839772.post-14228057397753967442008-02-29T03:31:00.000-05:002008-02-29T03:31:00.000-05:00I really recommend "The Food Revolution" or "Diet ...I really recommend "The Food Revolution" or "Diet for a New America" by John Robbins.<BR/><BR/>A lot of people pat themselves on the back because they don't eat a lot of red meat, opting for poultry and fish instead. Well, the reality of the matter is that poultry is one of the most toxic foods in any supermarket, because of the farming methods. I'd much rather eat a lamb chop, than a piece of chicken! And everybody's raving about tilapia, but as far a I know that's a farmed fish in the US and as such, is exposed to unacceptably high levels of toxins and antibiotics. Any animal products that we consume have to be certified organic, or something that you've seen frolicking in a field!<BR/><BR/>We only eat animal products when we go out, roughly once a week. The rest of the week we're quite happy to eat fruit and salad (I'm juicing of course) and in winter I make soups. I'll post a nice vegan soup recipe for you today.Hanliehttps://www.blogger.com/profile/16476650601531649816noreply@blogger.comtag:blogger.com,1999:blog-2518809471705839772.post-10310487155984813402008-02-28T23:20:00.000-05:002008-02-28T23:20:00.000-05:00Maggie - I haven't read that yet, but I know I sho...Maggie - I haven't read that yet, but I know I should. I have a feeling, just based on what I read about it in Wikipedia, that I would never want to eat meat again. Or fast food. Or anything produced by ConAgra. I did see Supersize Me though, and that pretty much cured me of McDonalds.Chanda (aka Bea)https://www.blogger.com/profile/12321020069183192224noreply@blogger.comtag:blogger.com,1999:blog-2518809471705839772.post-14719409549089212392008-02-28T21:54:00.000-05:002008-02-28T21:54:00.000-05:00K I have no clue about recipes but I just wanted t...K I have no clue about recipes but I just wanted to ask, have you read Fast Food Nation yet?<BR/><BR/>Curious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2518809471705839772.post-12753916398793922792008-02-28T21:14:00.000-05:002008-02-28T21:14:00.000-05:00Mmmm! The Asparagus Bread Pudding looks so good,.....Mmmm! The Asparagus Bread Pudding looks so good,....I'm drawing a blank! So what else is new? <BR/><BR/>Can I get back to ya?we_be_toyshttps://www.blogger.com/profile/12100712745473031460noreply@blogger.comtag:blogger.com,1999:blog-2518809471705839772.post-45966918120193474982008-02-28T20:06:00.000-05:002008-02-28T20:06:00.000-05:00Asparagus Bread Pudding One 1-pound loaf sourd...Asparagus Bread Pudding <BR/><BR/><BR/> One 1-pound loaf sourdough or other crusty bread<BR/> 3 cups milk<BR/> 1 cup chicken or vegetable broth<BR/> 3 large eggs<BR/> 1 teaspoon salt<BR/> 1/2 teaspoon freshly ground black pepper<BR/> 1/2 teaspoon dried dill<BR/> 1 pound asparagus<BR/> 3 to 4 ounces oyster mushrooms, coarsely chopped<BR/> 1/4 cup thinly sliced shallots<BR/> 1 cup (4 ounces) shredded Gruyere or Swiss cheese<BR/><BR/>Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray (hs note: I greased the pan w/ butter).<BR/><BR/>Using a serrated knife, cut the bread into 3/4-inch slices, then stack 4 or 5 slices of bread. Cut them into 3/4-inch cubes. Repeat with the remaining bread and put all of the cubes in a large bowl.<BR/><BR/>In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.<BR/><BR/>Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots. Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.<BR/><BR/>Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.flutterhttps://www.blogger.com/profile/11828689769747130419noreply@blogger.com