Monday, July 5, 2010

About Vegetarian Food: No-cook summer entrees, desserts and soups

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From Jolinda Hackett, your Guide to Vegetarian Food
I've been planning a summer trip to visit Nepal, and I've been reading about people living high up in the Himalayas, where wood and cooking energy is scarce. According to my travel guidebook, the fires are nursed only once a day, so meals (usually rice and lentils) for the day are all prepared at once! Keep your house cool and conserve energy this week, by trying out some no-cook meals.

No-cook Entrees
Keep the oven off, or use pre-cooked leftover staples to prepare these full meals, sans heat.
  • Top 8 bean salad recipes
  • Summer Wild Rice Salad
  • Black bean and cheese lettuce wraps
  • Chilled Asian rice salad (pictured)
  • No-cook veggie pizza

  • Cold Summer Soups
    I find that most cold soups are a bit lighter than a traditional hot soup, which can serve as a full meal. Chilled soups are more of a light lunch or a side, rather than a hearty dinner meal. Pictured: Low-calorie Chilled Tomato Basil Soup

    TIME Magazine: The problem with factory farming
    TIME magazine recently printed a great overview of animal factory farms: what they are, how they became the norm, and of course, the myriad of problems they cause. I found it to be quick read (it's short) and a great summary of some of the reasons people choose to eat vegetarian. Read more.

    You blogged it!
    Several weeks ago, I asked you to submit your blog (if you have one!) about vegetarian food. I've had so much fun browsing them all and learning more about you! You submitted blogs about a healthy vegetarian menopause, natural foods and crafts, and lunches for kids, and several others. Check them all out here!

     


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    This newsletter is written by:
    Jolinda Hackett
    Vegetarian Food Guide
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