Text 18089, 67 rader
Skriven 2011-11-22 00:27:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Veganizing Thanksgiv
================================
 -=> On 11-21-11  11:10,  Dave Sacerdote <=-
 -=> spoke to All about Veganizing Thanksgiving <=-

 DSac> Lynn's friend Andy is a vegan in a family of carnivores, and
 DSac> Thanksgiving is a difficult holiday for him because his family
 DSac> takes the opportunity to try and "turn" him every year.

Shame on them.

 DSac> He is one of several of Lynn's friends who choose to spend
 DSac> Thanksgiving with us instead of their own families, because my house is
 DSac> a  "judgment-free zone" where they can be themselves and be accepted
 DSac> without criticism. If only more parents could be that way, there'd
 DSac> be a lot less holiday stress, I imagine. Lynn says we're like the

And good for you.

 DSac> The other dishes are primarily vegetables and don't need any special
 DSac> handling.

Other than not being like the southern cooks who toss in a ham hock for
seasoning into just about every vegetable.

(have to be careful with data bases -- I just hit a recipe posted by
this guy, claiming vegan, but with 1/3 cup milk.  DUH ).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: White Bean Salad In Pita
 Categories: Beans, Sandwich
      Yield: 8 Servings
 
    1/4 c  Lemon juice
           -salt & freshly ground
           -pepper to taste
      2    Cloves garlic -- minced
    3/4 c  Extra-virgin olive oil
     30 oz Canned cannellini beans --
           -rinsed & drained
    1/2    Vidalia onion -- chopped
      1    Tomato -- sliced
           -green leaf lettuce
      8    Pita rounds -- cut in half
 
  In a medium bowl, combine lemon juice, salt, pepper, and garlic.
  Slowly whisk in olive oil.  Set aside half of this dressing to spoon
  onto sandwiches later.
  Add the beans and chopped onion to the remaining half of the
  dressing in bowl and let sit for up to an hour at room temperature or
  refrigerate overnight.
  When ready to serve, put slices of tomato and some lettuce into
  each pita pocket.  Spoon in marinated beans.  Add more dressing if
  desired.
  
  Recipe By     :
  
  From: Walt Trumble                    Date: 12-08-97
  Vegan
 
MMMMM


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