Tuesday, June 15, 2010
This cook book is dedicated, in loving memory, to Linda McCartney. Dearest Linda, without you there would not be a section in bookstores, and as such everyone would think that we vegetarians eat nothing but salad. There also wouldn't be any place to publish my recipes, and so thank you for that as well. Without your hard work and love of animals, there would be very few (extremely small) vegetarian and animal rights organizations and nearly all of the companies that no longer test on animals because of the boycotts from the animal lovers would still be testing on animals. I am not suggesting that you did this all on your own. Of course you had help. A lot of help. But you were one of the first to fight the good fight. Everyone remembers the firsts fighters because when you started, it wasn't cool to love animals and not want to eat them. I wish that I could put into words the depth of my gratitude and love for you and your great works, but I can not. I hope you can see this from where you are, and that it makes you happy. Love, Rachel the Vegetarian.
Note to my readers: if you are still eating meat, Linda and I and all the animals of the world would greatly appreciate if you decided to become a vegetarian. There are hundreds of places to go for help. People for the Ethical Treatment of Animals will send you a free vegetarian starter kit. If they are too radical for your tastes, feel free to google "how to be a vegetarian" Or "new vegetarians" or email (or friend me on Facebook) or check out your local library/ bookstore. Once upon a time, there were only a fistful of meat-free frozen foods, and meat substitutes, but now there are too many to count. Check out a health food store, or shop online. Regular grocery stores will have some products but make sure you read the ingredient list carefully. Rennet is sometimes still found in cheese dishes, and it is basically made from cow stomach! There has never been a better time to be a vegetarian. So go veggie!
14 years vegetarian and loving it!
PS: I do not own that photo.
Wednesday, June 9, 2010
Leftover Indian Food Omelets
1. 2 or 3 eggs
2. ½ to one cup of leftover vegetarian Indian food dish. I used Palak Paneer from India House in Buffalo Grove IL. This recipe also works with the frozen Palak Paneer dinner from Ethnic Gourmet, and will work with any other dish, preferably something without too many chunks of vegetables. If it is “chunky” you can just dice the vegetables and/ or cheese so they will fit in the omelet.
3. 1 pad of butter, smart balance spread, or margarine
1. Heat the butter in a small or medium skillet, and spray with non-stick cooking spray (butter flavor, or flavorless is best, do not use olive oil flavored spray!)
2. Break the eggs into a bowl, add the leftovers, and whisk until fully mixed.
3. Pour the egg mixture into the pan, heat evenly, flip, and fold.
4. Slide the omelet out of the skillet and onto a plate. Serve with French fries, potato chips, fruit, carrot sticks, applesauce, bread/ toast, or rice.
I love omelets, as I’m sure I’ve already mentioned. I also love leftovers. One way to add a slightly different taste to previously eaten food, or to add extra protein to a meal of leftovers is to add them to an omelet. I will be introducing more leftover omelet recipes, because it works with all sorts of different kinds of foods. Veggie burgers, cheese plates (or saganaki), beans, stir fry, Chinese food, Mexican food (minus taco or burrito shells), vegetarian moussaka, tofurkey, just about anything except for leftover pasta could work.