tag:blogger.com,1999:blog-751051834657543809.post872754515453218186..comments2023-10-30T01:06:45.704-07:00Comments on Rachel Elnaugh Entrepreneur: On Going VegetarianRachel Elnaughhttp://www.blogger.com/profile/10460018519975659050noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-751051834657543809.post-25983479369775135142008-09-16T01:15:00.000-07:002008-09-16T01:15:00.000-07:00Rachel, as you thought you the food at Ozer was so...Rachel, as you thought you the food at Ozer was so nice check this recipe out, it is delicious. Mr Ozer' recipe for Tabbouleh;<BR/><BR/><BR/>Ingredients<BR/>2 tablespoons bulgur<BR/>a large bunch of flat-leaf parsley, coarsely chopped<BR/>6 large fresh mint leaves, finely chopped<BR/>1/2 red onion, finely chopped<BR/>a pinch of caster sugar<BR/>2 tablespoons olive oil<BR/>2 tablespoons fresh lemon juice<BR/>1 extra-large tomato, peeled and coarsely chopped<BR/>salt and ground white pepper Method<BR/>1. Put the bulgur in a small dish a cover with a teacup of tepid water; set aside so that the bulgar can soften slightly.<BR/><BR/>2. Meanwhile, assemble the remaining ingredients, except for the salt and pepper, in a large serving dish. Stir them around to distribute evenly. <BR/><BR/>3. Tip the bulgur, and a few drops of the water that clings to it, into the serving dish and stir everything around. Season to taste. Leave to stand for 25 minutes, during which time the bulgar will soften yet still retain a slight crunch. Serve.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-89726898913038308772008-09-15T23:58:00.000-07:002008-09-15T23:58:00.000-07:00If we carry on like this we could write a cookbook...If we carry on like this we could write a cookbook,<BR/><BR/>'The Rachel Elnaugh Veggie Book. (In Association With.......)<BR/><BR/>DLOGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-85041407984871758822008-09-15T15:03:00.000-07:002008-09-15T15:03:00.000-07:00Veggies, try this one. Good for the kids too. Pota...Veggies, try this one. Good for the kids too. <BR/>Potato and Bean Enchiladas <BR/><BR/>455 g potatoes, peeled and diced <BR/>2 g cumin <BR/>3 g chili powder <BR/>6 g salt <BR/>15 ml ketchup <BR/>455 g fresh tomatillos, husks removed <BR/>1 large onion, chopped <BR/>1 bunch fresh cilantro, coarsely chopped, divided <BR/>672 g corn tortilla <BR/>440.2 g pinto beans, drained <BR/>336 (12 ounce) packages queso fresco <BR/>oil for frying <BR/> <BR/>DIRECTIONS<BR/>Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender. <BR/>Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth. <BR/>Fry tortillas individually in a small amount of hot oil until soft. <BR/>Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-27053579017888070172008-09-14T14:35:00.000-07:002008-09-14T14:35:00.000-07:00Rachel - to add to your comment "But when a restau...Rachel - to add to your comment "But when a restaurant does vegetarian well it is absolutely delicious" ... As I've been vegetarian for a long time now,we always try to search out places that offer good veggie food. While on holiday recently, we stayed near Bakewell and had a superb meal in Felicini's in Bakewell and would thoroughly recommend this Italian restaurant to vegetarians and non-vegetarians alike!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-74507659567521115092008-09-14T12:20:00.000-07:002008-09-14T12:20:00.000-07:00TheDLOG said... I tried it once, problem was there...TheDLOG said... <BR/>I tried it once, problem was theres not alot of vegetables that I actually like, so then started to add fish, and hey before I knew it we were all back on meat again.<BR/>Tell you all what though, there is nothing like a veggie roast dinner, cabbage, cauli' carrots beans potatoes, (roast of course), cheese sauce and gravy, mmmmmmm yum yum.<BR/><BR/>DLOG<BR/><BR/>13 September 2008 10:18 <BR/>robbie said... <BR/>these are great videos Stephen, thx.<BR/><BR/>13 September 2008 12:39 <BR/>Stephen said... <BR/>sorry, didn't want to be miserable, but its something that is important to me right now.<BR/><BR/>best<BR/><BR/>Stephen<BR/><BR/>13 September 2008 13:47 <BR/>Anonymous said... <BR/>Being a vegitarian is healthy!<BR/>I am a trained chef, and it is the key trust me..<BR/><BR/>Funny i should see this, i have my own restauarnt and i have a great V.Option inface i have 4 people on it.<BR/><BR/>Asparagus Tarts, are the best seller with Asparagus soup..<BR/><BR/>Anyway i am of to an Elton john concert soon, so better go and finalise the booking details i am not sure how me typing in google, "Elton john concert dates" leads me to the "Rachel Elnaugh site" - Listed some what number 6 on the list? maybe it is just me...<BR/><BR/>13 September 2008 15:55 <BR/>Rachel Elnaugh said... <BR/>DLOG a better way to approach it (well, one that worked for me anyway) is to think of all the meals you currently love and then how you can adapt them... <BR/><BR/>For example, my kids are big on chicken fajitas (made with Old El Paso fajita kits) - even hubbie had to agree that my re-fried kidney bean version was far tastier than the chicken version I made for the kids!<BR/><BR/>By the way 're-fried' beans are just red kidney beans really fried - until they start to break up... Absolutely delicious!<BR/><BR/>14 September 2008 03:03 <BR/>TheDLOG said... <BR/>Maybe I should start to think again, there are some nice Cypriot dishes that I like, such as Black eye beans boiled and then put olive on them cucumber tomatoes, and a lovely chunk of crustie bread just to mop that lovely olive oil, mmmmmmm, salivating just thinking about it.<BR/><BR/>DLOG<BR/><BR/>14 September 2008 03:30 <BR/>TheDLOG said... <BR/>Oops, forgot, the problem is I can't really afford to lose any weight!!<BR/><BR/>DLOG<BR/><BR/>14 September 2008 03:32 <BR/>Stephen said... <BR/>thank God for the lighter things in life. thank God they still exist. thank you. The sun is shining. I'm going out to mow the lawn now. That food does sound good, thats for sure.<BR/><BR/>14 September 2008 05:16 <BR/>TheDLOG said... <BR/>A Favourite Recipe<BR/><BR/>Cauliflower Afelia Style<BR/>1 Large Cauliflower<BR/>1 oz butter<BR/>1-2 tablespoons light cooking oil, or Olive Oil<BR/>half glass/100ml dry red wine<BR/>salt & pepper<BR/>1 tablespoon freshly crushed coriander seeds.<BR/><BR/>Method<BR/>Wash cauliflower and divide into small florets<BR/><BR/>Melt the butter in a large frying pan/saucepan, add the oil and fry the cauliflower gently until it is brown.<BR/><BR/>If there is still a lot of butter in the pan, remove cauliflower and wipe out pan.<BR/>Replace the cauliflower and add the wine, seasoning and coriander.<BR/><BR/>Simmer covered until the cauliflower is cooked to your taste.<BR/><BR/>DLOG<BR/><BR/>14 September 2008 07:42 <BR/>TheDLOG said... <BR/>This post has been removed by the author. <BR/>14 September 2008 07:50 <BR/>TheDLOG said... <BR/>Another<BR/><BR/>Louvia Me Lahana<BR/><BR/>8 oz black eyed beans<BR/><BR/>1 lb fresh spinach<BR/><BR/>Olive Oil and lemon juice to serve with beans.<BR/><BR/>Method<BR/><BR/>In a large saucepan, cover the beans with water and bring to the boil.<BR/>Drain and throw the water away.<BR/><BR/>Cover with fresh water and simmer for about 25 minutes or until almost tender, adding more water if necessary to keep beans covered.<BR/><BR/>Shred the spinach leaves and toss into the beans. Cook for a further 5 mins<BR/><BR/>Serve the Louvia hot with a good spoonful, (or more if you like), and lots of fresh lemon juice squeezed over them. And fresh crusty bread to mop up whats left.<BR/><BR/>DLOG<BR/><BR/>14 September 2008 07:51 <BR/>hani said... <BR/>dlog you are making me hungry! I love the last dish. So good for the mind and body.<BR/><BR/>14 September 2008 07:57 <BR/>TheDLOG said... <BR/>Oops, should be 'with a good spoonfull of OLIVE OIL'<BR/><BR/>DLOGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-78962373823455950042008-09-14T08:57:00.000-07:002008-09-14T08:57:00.000-07:00Oops, should be 'with a good spoonfull of OLIVE OI...Oops, should be 'with a good spoonfull of OLIVE OIL'<BR/><BR/>DLOGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-31991462854858983062008-09-14T07:57:00.000-07:002008-09-14T07:57:00.000-07:00dlog you are making me hungry! I love the last dis...dlog you are making me hungry! I love the last dish. So good for the mind and body.hanihttps://www.blogger.com/profile/06362960479608193370noreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-40101925665329614272008-09-14T07:51:00.000-07:002008-09-14T07:51:00.000-07:00AnotherLouvia Me Lahana8 oz black eyed beans1 lb f...Another<BR/><BR/>Louvia Me Lahana<BR/><BR/>8 oz black eyed beans<BR/><BR/>1 lb fresh spinach<BR/><BR/>Olive Oil and lemon juice to serve with beans.<BR/><BR/>Method<BR/><BR/>In a large saucepan, cover the beans with water and bring to the boil.<BR/>Drain and throw the water away.<BR/><BR/>Cover with fresh water and simmer for about 25 minutes or until almost tender, adding more water if necessary to keep beans covered.<BR/><BR/>Shred the spinach leaves and toss into the beans. Cook for a further 5 mins<BR/><BR/>Serve the Louvia hot with a good spoonful, (or more if you like), and lots of fresh lemon juice squeezed over them. And fresh crusty bread to mop up whats left.<BR/><BR/>DLOGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-60466799372511704092008-09-14T07:50:00.000-07:002008-09-14T07:50:00.000-07:00This comment has been removed by the author.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-75892897767294463572008-09-14T07:42:00.000-07:002008-09-14T07:42:00.000-07:00A Favourite RecipeCauliflower Afelia Style1 Large ...A Favourite Recipe<BR/><BR/>Cauliflower Afelia Style<BR/>1 Large Cauliflower<BR/>1 oz butter<BR/>1-2 tablespoons light cooking oil, or Olive Oil<BR/>half glass/100ml dry red wine<BR/>salt & pepper<BR/>1 tablespoon freshly crushed coriander seeds.<BR/><BR/>Method<BR/>Wash cauliflower and divide into small florets<BR/><BR/>Melt the butter in a large frying pan/saucepan, add the oil and fry the cauliflower gently until it is brown.<BR/><BR/>If there is still a lot of butter in the pan, remove cauliflower and wipe out pan.<BR/>Replace the cauliflower and add the wine, seasoning and coriander.<BR/><BR/>Simmer covered until the cauliflower is cooked to your taste.<BR/><BR/>DLOGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-76984971780435956542008-09-14T05:16:00.000-07:002008-09-14T05:16:00.000-07:00thank God for the lighter things in life. thank Go...thank God for the lighter things in life. thank God they still exist. thank you. The sun is shining. I'm going out to mow the lawn now. That food does sound good, thats for sure.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-8995733862404870022008-09-14T03:32:00.000-07:002008-09-14T03:32:00.000-07:00Oops, forgot, the problem is I can't really afford...Oops, forgot, the problem is I can't really afford to lose any weight!!<BR/><BR/>DLOGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-75260992257872429662008-09-14T03:30:00.000-07:002008-09-14T03:30:00.000-07:00Maybe I should start to think again, there are som...Maybe I should start to think again, there are some nice Cypriot dishes that I like, such as Black eye beans boiled and then put olive on them cucumber tomatoes, and a lovely chunk of crustie bread just to mop that lovely olive oil, mmmmmmm, salivating just thinking about it.<BR/><BR/>DLOGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-79797453547755509862008-09-14T03:03:00.000-07:002008-09-14T03:03:00.000-07:00DLOG a better way to approach it (well, one that w...DLOG a better way to approach it (well, one that worked for me anyway) is to think of all the meals you currently love and then how you can adapt them... <BR/><BR/>For example, my kids are big on chicken fajitas (made with Old El Paso fajita kits) - even hubbie had to agree that my re-fried kidney bean version was far tastier than the chicken version I made for the kids!<BR/><BR/>By the way 're-fried' beans are just red kidney beans really fried - until they start to break up... Absolutely delicious!Rachel Elnaughhttps://www.blogger.com/profile/10460018519975659050noreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-75474898940283641652008-09-13T15:55:00.000-07:002008-09-13T15:55:00.000-07:00Being a vegitarian is healthy!I am a trained chef,...Being a vegitarian is healthy!<BR/>I am a trained chef, and it is the key trust me..<BR/><BR/>Funny i should see this, i have my own restauarnt and i have a great V.Option inface i have 4 people on it.<BR/><BR/>Asparagus Tarts, are the best seller with Asparagus soup..<BR/><BR/>Anyway i am of to an Elton john concert soon, so better go and finalise the booking details i am not sure how me typing in google, "Elton john concert dates" leads me to the "Rachel Elnaugh site" - Listed some what number 6 on the list? maybe it is just me...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-32421876611028601132008-09-13T13:47:00.000-07:002008-09-13T13:47:00.000-07:00sorry, didn't want to be miserable, but its someth...sorry, didn't want to be miserable, but its something that is important to me right now.<BR/><BR/>best<BR/><BR/>StephenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-44444419938902116052008-09-13T12:39:00.000-07:002008-09-13T12:39:00.000-07:00these are great videos Stephen, thx.these are great videos Stephen, thx.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-7628697124564191642008-09-13T10:18:00.000-07:002008-09-13T10:18:00.000-07:00I tried it once, problem was theres not alot of v...I tried it once, problem was theres not alot of vegetables that I actually like, so then started to add fish, and hey before I knew it we were all back on meat again.<BR/>Tell you all what though, there is nothing like a veggie roast dinner, cabbage, cauli' carrots beans potatoes, (roast of course), cheese sauce and gravy, mmmmmmm yum yum.<BR/><BR/>DLOGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-751051834657543809.post-46811039834014238992008-09-13T10:08:00.000-07:002008-09-13T10:08:00.000-07:00echo that Rachel. I am also a veggie. Rest of the ...echo that Rachel. I am also a veggie. Rest of the family not.<BR/><BR/>Since you are talking about food can i draw your attention to the role food has in the prevention and curing of cancers. I know quite a few people with terminal cancer who should have left this planet years ago but through a carefully designed diet have fended the little bugger off.<BR/><BR/>Here are a couple of videos that i hope will be "food for thought" and perhaps could help folks see how to tackle this illness differently.<BR/>These videos have certainly helped me.<BR/><BR/>55mins<BR/>http://video.google.com/videoplay?docid=4312930190281243507&q=A+World+Without+Cancer+-+The+Story+Of+Vitamin+B17<BR/><BR/>2 hours (Jerry Brunetti) Terminal cancer.<BR/>http://video.google.com/videoplay?docid=-8841234327210711547<BR/><BR/>I have spent a lot of time looking at "food as medicine", so if you want any more information i will try and find it. There is no definitive answer, but having lots of options is always preferable.Anonymousnoreply@blogger.com