re a

22 - Wednesday, August 9, 1995 - North Shore News

NEWS photo Mike Wakefield

“BURGERS AND fries: of the nineties? Salad rolls with peanut
sauce (above) are just one of many vegetarian dining alterna-
tives that have appeared | in restaurants over the past five years.

VAN DYKE STUDIO
| for
Wedding or Family
‘Photography —
921-6383

fot merly.in Park Royal

Offer Encis Aug, 31/95

a. SHADE BETTER |

Specializing in Blinds and Draperies for over 9 years

‘pat a on  984- ‘101

lad
VEGETARIANISM ISN’?T
just for hippies anymore.
Health and environmental
concerns are bringing meat-
less to mainstream.

Whatis a vegetarian?

A “true” vegetarian eats no ani-
mal flesh. Technically, most are ovo-
facto vegetarians, meaning they
inchule eggs and dairy products in
their diets. The strictest of the breed
are vegans, who eschew cues and
dairy products and vat only plant
foods.

What do vegetarians eat?

!fthe cookbooks of the pust are a
reliable guide, vegetarians today are
eating & fot better than they used to.
It's been 16 years since Motlic
Katzen’s original Moosewood
Cookbook first appeared in book-
stores, influencing the tastes and: ©
habits of millions of North
Americans with meatless cooking.
As the 15th anniversary of the publi-
cation of the cookbook approached,
Katzen decided to revise the book to
better reflect changing needs and
desires of vegetarian cooks.

Vegetarians und meat-lovers alike
will treasure the recipes from the
revised Moosewoud Cookbook (pub-

~ ished by Ten Speed Press),

Chinese Peanut Sauce

‘Try this sauce as 2 dip for raw or
steamed vegetables oF as a dressing
for cold cooked noodles.

KS peanut butter.

4c. water
2 ‘Thsp. sugar
3 medium garlic cloves, minced
1 tsp. cider vinegar
1 to 2 Tbsp. minced fresh cilantro
cayenne to taste
salt to taste (if peanut butter i is
unsalted)

Place peanut butter in a smail
bowl. Add hot water and stir until

buy tm OF SELECTED FABRIC A

ree fabric will be of ‘equal or lesser value an t

at the plate

uniformly mixed. Stir in remaining

ingredients and mix well. Cover

tightly and refrigerate. Let come to

room temperature before serving.
Yield: | potent cup.

Herbed Carrot Soup

2 Ibs, carrots
1 medium potato

dc. water

1 ‘Tbsp. butter or oil

1 c. chopped onion

! 4% tsp. salt

2 medium cloves garlic, minced
¥ tsp, thyme

% tsp. marjoram or oregano

1 tsp. basil

t to 2 Thsp. lemon juice
optional: small amounts finely”
chopped mint, chives, and/or pars-
ley for the top :

Peel and chop carrots and potato.

and place in large saucepan with the

water, Bring to a boil, cover, and sim- ©

mer until vegetables are tender (10 to

{5 minutes). Heat oil ina small skillet.”

Add onions and salt and saute over.

medium heat for about 5 minutes, Add.

garlic and dried herbs and saute about’
5 minutes more or until onions are:
soft.Str in lemon juice.

Puree everything together in

. blender or food processor and trans-

fer toa kettle or Dutch oven: Simmer

gently 8 to 10 minutes. PE
Serve hot, topped with a light

sprinkling of fresh herbs. Seives

ess

ND GET 1m OR 2m OF SELECTED PABBIC

he metre purchased at cegular price

Mare T

erate

at