Vegetarian Ideas and Becoming Vegetarian

Silk Road Cooking: A Vegetarian Journey
This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In Silk Road Cooking: A Vegetarian Journey, Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike — anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the author?s extensive research and her travels along the Silk Road during the past 25 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favorite poets and writers of the region.

The scope of her culinary journey of discovery is vast — from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the westernmost terminus of the ancient trade routes in Italy. Her recipes — all of them personal favorites — include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savory pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmers? markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone.

Customer Review: Good enough to eat
The author obviously spent a great deal of time researching the book, as it is full of not only fascinating recipes, but descriptions of their history, legends of the Silk Road, and a great array of photos of the dishes and of various culinary practices of the highlighted cultures. Great fun to skim through even when you’re not prepared to cook anything.

Everything I’ve made from the book has been delicious. That being said, there are numerous recipes with ingredients that are either difficult to find outside of the region the dish is from (such as unripe grapes), or ones that will take up space in your pantry forever because you only use them for one or two recipes (pomegranate paste, ground angelica petals, and so on). A free hand with substitutions is vital and fortunately the author has provided details about this in the glossary in the back.

This book is a great accompaniment to the first CD in The Silk Road: A Musical Caravan

Customer Review: A meal in itself…
This book is delicious! There are excellent photos of both the dishes and the different areas and peoples of the Silk Road, The text is interesting, with information about history, cultures, cooking techniques, and food items. I appreciate that the recipes are not complicated or particularly labor-intensive. I have tried three so far, and all three were hits. I have a large collection of cookbooks, but if I had to start all over again, this one would be one of my first buys.

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Converting Vegetarians
Price: $18.99
Customer Review: Perfection…
This album is absolute genius. The Trance Side is excellent, but pure musical perfection shines through on the Other Side. The entire album is like a tapestry of a journey into the mind. The songs become intensely personal and are simply unforgettable. The music will capture you no matter when or where you listen to it. Try it in your car on a long drive; it’s electrifying! All the songs are fantastic but Converting Vegetarians, Elation Station, Drop Out, Pletzturra, I Wish, Illuminaughty and Elevation stick out in my mind the most. Buy this CD. You won’t regret it.
Customer Review: This will grown on you
This album takes a little bit of an investment. At first listen there are some cool concepts here, but it’s a little too polished and commercial sounding compared to their earlier work. However, if you persist you will likely find that it grows on you as you notice more nuances than on previous listenings. This album is more vocal the previous works, and some of those vocals are a real shock to hear from a band that it almost entirely instrumental. The initial shock of the vocals fades after a few listens and you’re left with some pretty awesome tracks that you’ll find yourself listening to again and again, and getting caught humming to yourself in some strange places.

Vifon Mi Chay Asian Style Instant Vegetarian Noodle, 2.8-Ounce Bowls (Pack of 24)
List Price: $20.40
Amazon Price: $17.88

World Cuisine: Vegetarian
Introducing a new multimedia cooking guide! World Cuisine: Vegetarian gives you easy-to-follow tips and techniques you won?t find in any cookbook. Delicious recipes are demonstrated in interactive audio and video, allowing you to see every detail of the preparation process.
Price: $19.95

Primaforce ZMA, 180 Vegetarian Capsules
List Price: $33.99
Amazon Price: $20.99
Customer Review: ZMA
Obviously this product works.. I gained more than 20 ibs on my bench after a week lay off. I cannot independently say that it was the only factor in such an immediate gain since im taking other supplements but it must be doing something because I’m getting more muscle force contraction when lifting weights. Hell I think i could have added more weights if i had a spotter. The only drawback is that you have to take it at night on an EMPTY Stomach. I hate this because i usually train without food in the morning. But i’m willing to exchange the hunger for the gains. It works but just dont take it if you are not willing to make the necessary sacrifices: Sound nutrition and a training program

Goji Juice Gold 100% Pure Organic Goji Berry Juice – CASE OF 12 x 32 FL. OZ. BOTTLES – Kosher & Vegetarian
Hailed as a cure all to some and an anti aging elixir to others. The Goji berry has been the focus of a lot of attention and academic research. Known for it’s unique properties, it’s considered one of the most nutrient dense foods in the world. That means it’s packed with healthy, life enriching nutrients and vitamins. Known and used in Asian culture for centuries, it is well respected as a health promoting food.

Trudeau 0991105 Gravy/Fat Separator
Create rich and flavorful gravy without excessive fat or gristle, with this simple gravy separator from Trudeau. It holds up to 4 cups of liquid. To use, simply pour gravy direct from the frying pan into the separator through a fitted strainer. Undesired fat, gristle, and debris are filtered out for disposal, leaving smooth, delicious gravy in the pitcher for topping roasts and mashed potatoes.

The pitcher has a wide mouth and pouring spout for instant serving, and a roomy handle for easy maneuvering. Its sturdy construction resists heat up to 400 degrees Fahrenheit. In addition, the pitcher is microwave- safe and can be placed in the dishwasher along with the strainer. The complete gravy separator is covered by a five-year warranty. It measures 10-1/4 by 5-3/8 inches, stands 5 inches high, and weighs 1 pound upon shipping. –Jessica Reuling
Price: $9.99
Customer Review: Got Gravy? This will get you there.
There is a point of culinary bliss when you can combine the drippings of a roast, whether chicken or beef, and that most blessed of vegetables, the spud. I’m talking of course, about gravy — a simple concotion of pan drippings, a roux and maybe a bit of butter along with a dash of seasonings. But all too often, what’s left is a greasy, lumpy mess that doesn’t taste right, and leaves you wishing that your mum was there to wave her hands over the pot and create magic. I kept trying and trying, and finally gave up to the inevitable — the mysteries of gravy were going to remain beyond my reach. Then I found out about this nifty little product after some intense research and a grim determination that I was going to learn how to make gravy, come hell or high water. And I wasn’t going to settle for the bottled or canned messes available at the megamarts, oh no. I endured looks of angst from my SO, and could clearly hear his thoughts of oh no, not again! Much to my amazement, this product actually worked, relying on some very simple ideas. The Fat Separator comes in two parts: the bottom portion is a large, rather teardrop shaped pitcher, with an oddly shaped lip to the upper portion and the spout coming up the side and starting from the very bottom of the pitcher. The pitcher can hold up to four cups or 1000 ml of liquid, and is calibrated as well. The lid portion fits tightly to the pitcher, and is perforated with small holes — enough to let herbs, but not larger, portions through. How to use this product: It’s pretty easy, remove your roast from the pan, and pour the contents into the pitcher, using the lid to capture any large bits and pieces without them falling into the pitcher portion. Do not fill it too full — you’ll find that it won’t really work once it gets over three cups. Wait a few minutes for the liquids to separate and you’ll see the fat rise to the surface. Have a saucepan ready, and pour the de-fatted liquids into it. Repeat as necessary with the remaining drippings from the pan, set on a ready burner on the stove, and bring it to a boil. Making the gravy: In the time that the separator was doing its thing, I’m assuming that you’ve been busy making a slurry for your gravy. What is a slurry, you ask — it’s one part flour or cornstarch to three or two parts COLD water, and whisked till very smooth. The reasoning for the cold water will become obvious once you pour it into the now-boiling liquids on the stove. This is where the magic happens, and your gravy will start to thicken up, and be sure to whisk madly as you pour in the slurry. This is what keeps the lumps from appearing, and the minimal amount of fat in the leftover drippings gets together with the flour or cornstarch and gets busy. Keep boiling for a few minutes, and then remove from the heat and give it a taste and adjust the seasonings to taste. Voila! You now have gravy, much to the joy of those eating your meal. Why this product works: It’s the lid, which keeps the fat portion from spilling over into the waiting saucepan, and the fact that the spout gets the liquid out of the bottom of the pitcher. The lid will also keep any small vegetables from getting into the pitcher and clogging up that spout. The oddly shaped top also helps to keep the various bits from spilling over as well, and helps to create a barrier to keep the fat from getting too quickly into the pitcher portion. Cleaning it up: Here’s where things fall down a bit. If you have a dishwasher, the manufacturor claims that it is safe. I don’t know, I don’t have one, so I had to wash by hand. Fortunately, the lid and pitcher separate easily. The lid cleaned up quickly, but it was the spout portion that gave the most trouble. Grease, unfortunately, tends to collect at the bottom, and I had to resort to using a very soapy, wet paper towel, and the handle end of a thin spoon to clean the wretched little nooks and crannys. I was also very careful to rinse this very carefully. And this was the only problem with this product. It’s not cheap either. I ordered mine through Amazon.com with a special deal with my roasting pan and rack. But the list price is just about 10$US, which is quite reasonable. Summing up, this is an excellent product, and while it has a bit of a problem with cleaning issues, it’s far far better than similar products that lack a lid. It’s also large enough to handle most cooking, and I am quite happy with this. It solves a vexing problem that I’ve had with cooking, and it has more than met my expectations. Happily recommended, with four stars.
Customer Review: Honest comments
I really like this Trudeay gravy/fat seperator. For health reasons I don’t want or need the fat in the good broth when I make gravey. This product is so handy and quick to use anyone can use it. I am glad I have it to use. Thank you for this fine product.

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