|
What's Cooking
Vegetarian Holiday Special
Hosted by Kim O'Donnel
washingtonpost.com Staff
Thursday, Dec. 19, 2002; Noon ET
Calling all foodies! Join us for the Vegetarian Holiday edition of What's Cooking, our live online culinary hour with Kim O'Donnel.
A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.
Submit your questions or commments before or during today's discussion.
Celebrate the autumn harvest with What's Cooking This Fall, Kim's new video series for the season.
Editor's Note: Washingtonpost.com moderators retain editorial control
over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.
Kim O'Donnel: Hey gang, it's the final veggie hour of 2002, so let's not waste time! Tell me what you've got simmering for the holidays, and just holler when you've got a veggie itch to scratch. Onward...
Brining, USA:
OK -- I know it's a veggie day, but given how close it is to Christmas, would you (or one of your elf-editors) be willing to post the link to your turkey brining directions? I know I saw them sometime around Thanksgiving, but I'm having trouble finding them.
Thanks and Merry Chrismas, Happy Holidays.
Kim O'Donnel: With all due respect, Brining, let's keep this an exclusively meat-free hour, but if you email me, I'm happy to get you the details. You also can check the archive page, in particular the Thanksgiving special. Cheers.
Denver, Colo.:
Hi Kim:
Need to share with you three little tasty treats that went together quite well.
First, I made a tomato, basil, mozzarella tart that was gorgeous to look and even better to eat. Served it like little slices of pizza, but the tart dough was flakier and sweeter than a pizza.
Second, I made a lovely tapenade and served it with French bread.
Third, I baked garlic and served it with olive oil-grilled French bread and cream cheese mixed with herbs.
My oh my!
Kim O'Donnel: Sounds grand, Denver, and these would also make great apps for a holiday shindig. One of my most favorite savory tarts is that with slowly cooked onions, so they melt upon contact with your tongue.
Washington, D.C.:
Happy Holidays, Kim.
This might be a tough one: I REALLY want to start eating healthier for the new year, but most things -- healthy -- bore me to death: Rice, tofu, sprouts, salads. Where do I BEGIN? Thanks!
Kim O'Donnel: If they bore you to death, then you must be preparing them in an unexciting way. There's TONS of stuff you can do to rice, tofu and salads. Tons. Give me more to go on...tell me your top five fave ingredients...
Bethesda, Md.:
I've recently gotten into making stuffed peppers with a ground beef and rice mixture. Are there any veg options for stuffing peppers? Any other good items for stuffing with vegs, such as onions?
Kim O'Donnel: Oh yeah...if you want to mimic beef, you can try the soy crumbles. That's one way. Just sub in the crumbles for beef and carry on as you were. You can season your rice with lemon zest and yes, onions, and garlic, and chiles, and/or ginger, mustard seeds...herbs like chopped fresh parsley and/ or thyme...
Baltimore, Md.:
I've been buying these small mushrooms called "Baby Bellas" that have a bit more heft and flavor to them than regular white button mushrooms. Can I substitute these "baby bellas" for real portobello mushrooms in recipes, or is the name just an advertising gig?
Kim O'Donnel: They do sound like a marketing trick, but hey, if they're packed with flavor, why not sub? Have fun!
Cauliflower Crazed!:
I have recently discovered I am crazy for
cauliflower. My new favorite thing is
cauliflower, lots of chopped onions and
cloves of garlic with a little mustard sauce
cooked on high high heat for about 20
minutes. It carmelizes up so wonderfully!
Do you have any easy all veggie
cauliflower favorites?
Kim O'Donnel: Oooh, glad you reminded me. I made a FAB cauliflower dish that could work either as a party treat or as part of a bigger meal. Got it from this month's Food and Wine. In a bowl, combine a few tablespoons of melted butter, cinnamon, paprika, salt and sugar and coat this with your florets. Put in a 500 degree oven on baking sheets and cook til tender. Killer!
Success story!:
Hi Kim-- I just had to share this with you. Last week my friend's mother had to unexpectedly go into the hospital and so I wanted to make them both something to eat...the friend had been surviving on vending-machine nachos for three days. But I didn't have a car to get food! So, I just tried to improvise out of random ingredients in my fridge. My friend said what I came up with was "fabulous" and should be made again on purpose! Here's what I did:
Mashed potatoes (with a little butter, cream, salt, pepper and garlic) and then put them in the bottom of a casserole pan.
Spread leftover "soy taco" meat on top.
Sautéed yellow squash and carrots in butter and put that on top of the potato-soy taco layer.
Made a béchamel sauce and then added grated cheddar cheese and a couple of spoonfuls of salsa. Poured that on top.
Sprinkled breadcrumbs on top and baked.
She said it was incredibly tasty!!
Feelin' the love and the new confidence in my abilities.
Kim O'Donnel: Sounds like a veggie shephards's pie of sorts...delighted to hear of the success and more importantly, that you reached out to those in need with something substantial and nourishing. Cheers.
Washington, D.C. Metro Area:
What is your favorite Food Network program?
Kim O'Donnel: I don't have cable, so I'm not watching FTV with as much regularity as I'd like, but one of my all-time faves are the reruns of the Two Fat Ladies. Hands down. I also like what Alton Brown is doing.
Finds Most "healthy" food boring -- again.:
Okay. Tofu. I WANT to like it but it's always been mushy and bland. I like things Crisp. Can I do that with tofu? And I love soy sauce!
Kim O'Donnel: Of course, silly. You can DO crispy with your tofu. It's a cinch. Here are a few tips that I've shared in the past: for sauteed tofu, use extra firm variety. You need to drain it and press it with the weight of a heavy plate or bowl in the fridge. Marinate it. Coat with cornstarch or throw into your marinade. High heat in that pan. Use canola oil or peanut oil because they have higher smoking points. You can make a marinade of whatever you like, but you can start with soy sauce, ginger, sesame oil, rice vinegar.
Washington, D.C.:
I am an ovo-lacto vegetarian and am just learning how to cook. I made a nice nutloaf with mushroom gravy for Thanksgiving and it was very well-received. Can you recommend some good starter cookbooks? I prefer recipes that aren't exclusively low-fat.
Thanks!
Kim O'Donnel: Check out anything by Jeanne Lemlin, a great resource on vegetarian cooking. Her stuff is simple, direct and covers a lot of ground. I also like the new "Passionate Vegetarian" by Crescent Dragonwagon, an enormous tome for anyone interested in meat-free cooking. Not as geared for beginners as Lemlin's stuff but a great resource.
Rockville, Md.:
Thanks for all your great info! I've been working out regularly and plan to keep it up during the holidays. My problem is that while I enjoy a vegan diet, I can barely squeeze 1,000 calories a day in. The only way I seem to make it to 1,200 is to carbo load and eat all day long, which leaves me feeling stuffed and uncomfortable. My work is desk-based, so I never feel hungry during the day. I think eating more will help me to lose weight -- am I off base here?
Kim O'Donnel: What about nuts to increase cal. intake? Also, if you never feel hungry during the day, why would you eat? Eat when you are hungry. Stop when you aren't. It's true that eating regularly keeps metabolism at a good clip which ultimately helps with more efficient calorie burning...but yes, I agree, you need more calories...what's for breakfast? A good way to get in the calories and keep energy flowing throughout day...
Baltimore, Md.:
What is it about the Two Fat Ladies that appeals to you so much? I love to cook but I often find celebrity chefs annoying. Emeril and that hyper British guy, especially. I used to like Nigella Lawson but she often uses really expensive or hard-to-find ingredients, and after testing some recipes I was less than thrilled with them. I usually prefer the really low-budget shows, where the emphasis is on the food, not the person. Is that what the Two Fat Ladies do?
Kim O'Donnel: I love their sassy wit and charm. What they cook is often dreadful, but I love their spirit. They travel around on that motorbike with the side car and just enjoy living.
Arlington, Va.:
Individual Fruit cakes. In case other's want to make them!
Individual Fruitcakes
½ c shortening
1 lb dates, chopped
1 c brown sugar
1 lb raisins, chopped
3 eggs
¾ lb candied pineapple, chopped
2 c flour
¾ lb candied cherries, cut in half (get ½ red and green)
1 tsp baking soda
1 lb pecans, chopped
1 c sour cream
1 lb walnuts, chopped
¾ c white Karo syrup or maple syrup
Preheat oven to 300 degrees.
Cream: ½ cup shortening and 1 cup brown sugar. Add 3 eggs and beat well. Sift 2 cups flour with 1 tsp soda and add to the first mixture alternately with 1 cup sour cream.
Mix 1 pound dates, chopped, 1 pound raisins, ¾ pound candied pineapple, ¾ pound candied cherries, cut in half, 1 pound pecans and 1 pound walnuts. Add to batter and mix well.
Put into small paper baking cups, set close together on a cookie sheet; bake about 50 minutes. While baking keep a pan of water on top shelf of oven to keep cakes moist. (keep refilling this with hot water) After baking, glaze with ¾ cup white Karo syrup and ¾ cup water boiled together about 3 minutes, or use maple syrup. Return to oven and bake 5 minutes after glazing.
Kim O'Donnel: You sent this to me in email, and I'm grateful for your diligence to get it to the readers. Many thanks.
OliveGuy:
For the mushroom sub -- from what I understand, a portabello mushroom is nothing more than an overgrown crimini mushroom. Your baby bellas are probably just standard size criminis, and should be perfectfully substitutable. And I agree, they pack way more flavor than white buttons.
Kim O'Donnel: creminis are indeed more interesting than buttons. and you're probably right that they're calling them baby bellas...
Two Fat Ladies Fan:
Just had to second that. I HATE to cook, but their show is so entertaining, comforting and inspiring that it makes me want to try to learn.
Kim O'Donnel: You hit it on the head, my dear. This is exactly what I try to do in my vids and weekly gigs -- try to infuse you with the idea that cooking can be fun, inspiring and life changing. There's no need for it to be exclusive, expensive and pretentious.
So, how do you pronounce "vegan?":
Is it vee-gan? Vay-gan? Something else? Hubby and I have different opinions. Hope you'll settle it.
Kim O'Donnel: I say VEE-, not VAY. I also say TOE_MAY-TO.
Portland, Ore.:
I'm hosting a New Year's Eve party -- it won't start until 8 or 9 p.m., but I expect people are going to want tasty little munchies nonetheless. What are some yummy little treats that I can either make ahead of time, or make quickly and easily? (I have to go to work that day, so can't spend the day preparing.)
Kim O'Donnel: Make a puree of white beans with garlic, rosemary and cayenne...whip up some feta in the food processor and add a roasted red pepper to it for a gorgeous shade of pink...make those spiced nuts I've been raving about in my most recent video...
OliveGuy:
Stewed lentils. Anyone have a favorite recipe they can share? So far I've done with canned tomatoes, stock, mushrooms, onions, carrots, a splash of white wine, some stock, a few fresh/dried herbs, and and these tiny little dried hot peppers I found. Other suggestions?
Kim O'Donnel: In Tuesday's discussion, I mentioned a goodie with ginger, garlic, shallots and chiles, a cinnamon stick, the lentils, water, and then at end, threw in spinach to wilt. It was divine.
Washington, D.C.:
Hi Kim, I'm hoping Santa will bring me a pressure cooker this year. Any thoughts on a good pressure cooker cookbook that is entirely veggie or at least veggie friendly?
Kim O'Donnel: Lorna Sass has a book out, and she's also done a soy book, so I'm betting that she'll have lots of veggie-friendly ideas...
Arlington, Va.:
Can you suggest a low-fat tasty meal? (to maintain a low to no-cholesterol diet)
Kim O'Donnel: I need more info, Arlington. What do you like? And remember, this is veggie hour...
To Rockville with the low calories:
Some more higher calorie and protein foods that are vegan --
oatmeal
soy yogurt (tastes just like regular)
Kim O'Donnel: Good ones...frozen edamame are great, boil'em up and eat as snacks or as part of din...
RE: Rockville:, Md.
Go read one of Marty Gallagher's Strength and Fitness chats. People are always writing in with the same types of questions about eating and working out but not losing. He usually suggests increasing your caloric intake each time you eat but to eat 5-6 times a day rather than just 3. So, it really will be that you eat constantly. You'll just eat good stuff rather than bad-for-you stuff.
washingtonpost.com:
Marty Gallagher archive page
Kim O'Donnel: Yes, Marty is da man when it comes to the diet and fitness balance...
Crofton, Md.:
Do you have a recommended filling for a veggie pot pie? My veggie sister has a craving for pot pie, but doesn't like any of the commercial varieties she has tried.
Kim O'Donnel: well, this reminds me of the veggie pot pie recipe that I've been remiss to share...the filling includes any combo of root veggies such as parnsips, celery root or rutabagas, carrots...with squash, portobellos...all of which are roasted in the oven, with herbs...there's a mushroom broth you can make, and i cover it with a cheddar crust...
New Years Eve Party:
Spinakopita (spinach and feta triangles) can be made ahead and frozen, reheat in oven. Directly from freezer to oven:
Spinach Phyllo Triangles
I have this intense love for Greek food. I remember weekends in May, when St. Sophia’s Orthodox Greek Church in Washington, DC would have their Greek festival. Dad and Uncle Bob would meet at Uncle Bob’s office (not far from St. Sophia’s) and drive the few blocks to pick up white cardboard boxes full of goodies: spinakopita, tyropitakia, baklava and other various dishes. I still have incredible memories of that food. Five children saying in unison, “Gack, I’m not eating that!” and me just gobbling up right and left, exploring the flavors and tastes, and my father saying to me, “Wanna try this?” Yes I did wanna try “it.”
Ingredients:
2 pounds fresh spinach or 2 pounds frozen spinach (chopped or shredded)
2 large eggs
1 teaspoon salt
1 teaspoon dill
1 teaspoon parsley
pepper to taste
dash of nutmeg
1/2 pound feta cheese
5 tablespoons melted butter
1 pound of Phyllo pastry
1/4 pound butter, melted
Preheat oven to 350º.
Wash the spinach in cold water. Drain well. Snap off stems. Squeeze water from the leaves. Slice into shreds. (If using frozen spinach start here.) Drain in colander. Press firmly to squeeze out any remaining water. Pat with paper towels. Press all spinach into colander and allow it to drain at least 1 hour before using.
Place the spinach in bowl. Break eggs over it. Sprinkle with salt and pepper. Finely crumble the feta over top, add dill, parsley and 5 tablespoons melted butter. Mix all ingredients thoroughly. Add pepper to taste.
When filling is prepared, brush two cookie sheets with butter. Cut Phyllo into lengthwise thirds. Cover two thirds with a smooth (not terry) damp towel to retain moisture. Phyllo dries out quickly, so work with speed. Brush top strip of Phyllo with butter. (See figures below.)
1. Place heaping teaspoon of filling on the end of the strip.
2. Fold the lower corner over the filling to make a triangle.
3. Fold upper corner straight to the left to make the next triangle.
4. Continue folding from side to side until the entire strip is used and forms a triangle. Place on cookie sheet, one inch from edge.
Bake for 15 minutes or until golden brown. They freeze beautifully! To reheat, place frozen triangles on cookie sheet. Bake uncovered, at 350o for 15 minutes or so.
Kim O'Donnel: Thanks for the treat, dear. You should take a look at a new book called "Modern Greek" by Andy Harris. It's a goodie. I love your story, by the way.
Washington, D.C.:
Great "starter" veggie cookbooks include pretty much all the Moosewood books by Mollie Katzen (I love 'Moosewood Cooks at Home'), the series put out be Vegetarian Times Magazine (e.g., Vegetarian Times Low Fat and Fast), books by Nava Atlas, and for more exotic tastes, Madhur Jaffrey
Kim O'Donnel: Yes! Thanks.
New York, N.Y.:
Do you have any simple recipes for bok choi? I bought some baby ones I bought at the Asian Market and I want something new to do with them. I usually sautee them with some soy sauce, garlic and ginger.
Kim O'Donnel: I've been making this great dish with winter squash and bok choy that I throw into the mix at the end to let it wilt...you kind of braise the squash in a pot with water, onions, garlic, ginger, rice vinegar, soy sauce, black bean garlic sauce,let squash cook til tender then add the choy at the end. It's very satisfying.
Since you mentioned those spiced nuts:
Do you think olive oil would work instead of the melted butter for the vegans among us? Would we use a little less since it's liquid to start with and won't therefore firm up like butter does when it cools?
Kim O'Donnel: Interesting question. I think it might work. Yes, reduce amount of oil. And do me a favor: let me know how it turns out.
Washington, D.C.:
To the vegan who is trying to increase calories -- definitely try nuts, nut-butters, seeds, and olives (high in heart-healthy fat) and drizzle olive oil onto veggies, pasta, bread, etc. -- it's heart-healthy and fat has more calories per gram than proteins or carbs.
Kim O'Donnel: All great ideas...
Alexandria, Va.:
Kim,
I just love using olives in my cooking, pretty much adding them to anything (they're great in scrambled eggs, instead of adding salt!) Do you -- or does anyone -- have any ideas for holiday dishes that include olives?
Thanks!
Kim O'Donnel: Other than tapenade or spiced olives? Olives are also great in pasta and rice...where's OliveGuy when we need him?
Washington, D.C.:
Kim -- Can you recommend a guide that might help a vegetarian just learning to cook to make substitutions in recipes that contain meat products?
Thanks and Happy Holidays!
Kim O'Donnel: I don't know of one exactly. Are you looking for meat subs or are you interested in learning more about veggies, legumes and whole grains?
Kim O'Donnel: Actually, I just remembered The Vegetarian Meat and Potatoes Cookbook, but I wouldn't call this a very beginner cookbook. Great for ideas, tho.
Starter Veggie:
I think I'm repeating myself but -- Anna Thomas! Particularly The New Vegetarian Epicure, published a few years ago, which is all menu-based. Perfect for getting away from planning meals with meat as the centerpiece.
Kim O'Donnel: Yes, you are, but great ideas bear worth repeating.
Washington, D.C.:
Olive Oil and Spiced Nuts -- Olive oil has a distinctive taste, and isn't great for certain things. Maybe use canola? Canola has little taste.
Kim O'Donnel: Canola is neutral, yes.
Pressure Cooker:
Yum. Greatest invention in the world. PC applesauce. 6 apples, cored (peel on), 1 cup fresh cranberries, 1/2 cup sugar. Cook for (ready for this) 7 minutes in your pressure cooker. Not overly sweet, delightful tang, great hot, room temp or cold. Applesauce to die for.
Kim O'Donnel: Thanks for sharing...this is also really easy to do in a pot on the stove...
New York, N.Y.:
My husband and I are doing Christmas just the two of us this year. I'm an ovo-lacto veg, he's a meat eater. Do you have any suggestions for something that will knock both of our socks off, as well as not require much preparation (or something that can be prepared mostly in advance). And no soy please! I can't stand the stuff.
Kim O'Donnel: Risotto that you make together. However, it can't really be made in advance. It's a great dish to make as a team...Meredith, can we get link to mushroom risotto video?
Baltimore, Md.:
I've seen a fruit advertised as "Chinese grapefruit" at the store. What the heck is that?
Kim O'Donnel: Ah, that's probably a pomelo. I've also heard them called shaddocks. They have an amazing aroma and their flavor is kind of grapefruit/limey. When they're good, they're fab.
Laurel, Md.:
re: crispy tofu
I press it and then freeze it in my freezer -- just out in the open (sitting on waxed paper). The freezing and the frost-free breeze basically freeze dry it. I then thaw it, chop it into chunks and use it like chunks of meat -- similar chewy texture.
Kim O'Donnel: Another great idea to yield crispy tofu...
New York, N.Y.:
I loved the idea of the squash with the bok choi. What sort of squash -- acorn okay? Do I peel the squash before I braise it?
Thanks!
Kim O'Donnel: Acorn, hubbard, butternut, buttercup...yes peel!
Organic Girl:
About that veggie pot pie -- have you posted this recipe before? It's sounding familiar, and I'm hoping there's a brilliant producer that can post a link if that's the case!
If not, and this sounds familiar because it's been mentioned but not expanded on before, could you be more specific? It's getting coollldddd here in Nebraska, and this sounds like just the thing for Christmas Eve!
Kim O'Donnel: I don't know...sometimes my lid gets unscrewed. I have to wade through my files. I'll check and if you could, email me so my sieve of brain can be reminded.
Baltimore, Md.:
Any suggestions on what to do with the pomelo? I really like citrus, but do you just eat the fruit straight? It sounds like it could taste a little bitter plain.
Kim O'Donnel: You can eat as is, which can be a spectacular moment, but I've also used for vinaigrettes and in salads...
Olives:
Pasta Puntanesca! Any Mediterrean Sauce with Olives, capers, anchovies and tomatoes! It's great over fish (for the vegans who do fish).
Kim O'Donnel: Well, just to clarify, a vegan would not eat fish, but a veggie might....puttanesca sauce is fab over couscous too.
Sticks:
Where are the minneola's this year? Any sightings out there? I'm having cravings. And happy holidays Kim to you and Meredith!
Kim O'Donnel: I have not seen a minneola either. And have the pomegranates all gone away? I'm in need for Xmas dinner...
Olney, Md.:
Don't forget that the butter resolidifies on the nuts and holds some of the spices, so liquid oils won't work as well. Maybe vegetable shortening? I know it's awful for you, but the trans-fats are what make it solid at room temp, and will help adhere the spices better. Otherwise, you might have to bake the nuts longer with a liquid veg. oil, I would think.
Kim O'Donnel: Yes, this is a dilemma. I was also thinking about the soy-based shortenings out there...
Columbia, Md.:
Hey Kim! Happy holidays!
Doing a lunch with one set of parents and dinner with the other. For dinner, we were planning on taking a vegan lasagna. For lunch, some bruschetta. Can you think of any EASY and portable side dish to take for lunch? We need to add a little protein, but I don't want to spend a lot of time cooking it because we will be on the road and I already will have spent time with the lasagna.
We are both vegans.
Thanks!
Kim O'Donnel: Legumes are always a good bet for travelling, whether it's garbanzo or white beans or lentils...and they can zipped up with a variety of herbs and seasonings...of course, you'll get the protein here...if you need more guidance, let me know in an email.
Present for Chemo Patient:
My best friend just found out that she has cancer in several areas of her body, and started Chemo last week. I want to send her a hand blender for Christmas, so her hubby can make her smoothies. As you can imagine she is not eating these days. Do you have a recipe I can send with it?
Kim O'Donnel: A wonderful gift idea, dear. A few tablespoons of yogurt, whatever flavor (or not) that you choose. A banana. Frozen berries or a kiwi or a mango. Soy protein powder if you want extra protein. Whiz. Serve. Keep me posted. There are tons of things to whip up with the hand blender. And please send your friend my very best.
Washington, D.C.:
A "veggie" would not eat fish either. Fish are not vegetarian. Some people who eat a mostly plant diet but eat fish are not really vegetarians -- they are more "vegetarian-heavy."
Kim O'Donnel: Well, yes. Some like to call themselves pesca-vegetarians. I know, it's semantics. And I agree with you.
OliveGuy:
For olives -- Puttanesca Sauce. Sautee with toms and sherry vinegar (recipes for both in Dean & Deluca). In quiches. Toss a mix with chunky pasta and some rosemary. Put in a tian. Or eat plain dabbed in sea salt and olive oil.
Kim O'Donnel: I knew OliveGuy would have the charm.
Spiced Nuts:
I used Olive Oil last year and it worked out fine. Just cut way back on the amount. That way you don't end up with a pool of oil (though that "pool" would be great for dipping bread.)
Kim O'Donnel: Great! Thanks for chiming in.
For potato lovers:
Speaking of veggie variations on shepherd's pie, I have a great recipe for an Italian mashed potato casserole that's perfect cold-weather food for starch loving veggies who eat dairy:
Boil up potatoes in salted water until tender (use at least four and increase according to need -- trust me, you will want leftovers!). While the potatoes are boiling, saute a couple of minced onions until soft, and grate at least a cup each of mozzarella and parmigiano/pecorino (more if you are a cheesehead like me). When potatoes are ready, drain and mash them with butter, milk, the parmigiano cheese, and season with salt and pepper. Spread half the potatoes in the bottom of a greased casserole dish; top with the grated mozzarella and onions, then the rest of the potatoes. Cook in a 350 oven for about 30 minutes. Top with dried, preferably seasoned breadcrumbs and cook for another 10 minutes. Serve with an assertive green salad. Soooo good! You can also fold veggies, diced small, into the potatoes, if you want, although they may need blanching.
Just sharing the luv this chilly December day! Happy holidays to all.
Kim O'Donnel: Nice! Thanks for the charm.
Warning about pomelos:
You can't eat the membranes like you can on an orange or grapefruit, and the pith is very bitter. You've really got to dig with both hands, get messy and pick the fruit away from the membranes. It's 1000 percent worthwhile though -- I ate them in Israel all the time on the cheap, here I spend between $1.50 and $3 each (to share with my husband), but they are absolutely heavenly!
Kim O'Donnel: Thanks for this tidbit, dear.
Soy and Cancer:
Soy estrogens may promote tumor growth (the verdict is still out) so might want to avoid soy in the smoothie for the cancer patient
Kim O'Donnel: Another excellent point. You guys are the best.
Hand blender for friend:
Any soup recipe that calls for pureeing/blending would be good, too.
Kim O'Donnel: I know. I want to gauge with the reader on the interest level. Sweet potatoes and squash are so easily pureed.
Former Mississippian:
Kim/chowhounds,
I would really love to go vegetarian and I almost am (except for chicken and fish). However, just as soon as I make up my mind that I'm going off meat forever, I start craving a cheeseburger. Any suggestions on how to start the whole process and not go batty would be greatly appreciated. Or any shared experience on what it was like to go from an omnivore to veggie.
Thanks
Kim O'Donnel: Girl,
I'm going to put this out to the crew, and since we're tying things up, I expect we'll have to continue this thread next time.
Kim O'Donnel:
Looks like it's time to run, my friends. I won't be back online until Jan. 7, and I'll do a veggie hour probably late in the month. Have a delicious, warm holiday. See you next year! Ciao.
Automatically Update Page
| Get New Responses | Submit Question
© Copyright 2002 The Washington Post Company | 
