Subj : Who Knew?
To : Ben Colver
From : Dave Drum
Date : Fri Oct 06 2023 01:43:00
I was looking for something totally different yesterday and stumb;ed
across this dashboard page about vegetarianiam and genetics.
"BEING A VEGETARIAN MIGHT BE IN YOUR DNA" (
https://tinyurl.com/WHOO-KNOO)
I leartned quite a few nigty facts there and in its links. Including that
I, apparently, am from sturdy carnivoreous stock. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Okra-Grits Recipe
Categories: Vegan, Vegetables, Herbs, Chilies
Yield: 999 Servings
1 1/2 lb Fresh or frozen okra
28 oz Can tomatoes; or more (more
- tomatoes = more tomatoey)
10 cl Fine chopped garlic
1 lg Vidalia-type onion; chopped
3 Turkish bay leaves
1/2 ts Cayenne pepper
1/8 ts Dry thyme
1 ts Dry oregano
1 ts Vegetarian Worcestershire
- sauce (opt)
Salt & pepper
Tabasco
Grits to serve it over
Saute the okra, onions and garlic in a little water, stock
or court-bouillonr until the okra begins to lose its
stickiness and the onions are nice and translucent.
Add the canned tomatoes (juice and all) squashing the
tomatoes themselves with your hands or other device.
Add all remaining spices and let simmer 1/2 hour (or a
little more if you want it more done).
Serve over the grits or what-have-you and you're all set
... goes well with cornbread!
I am originally from the south... and I have always missed
the hearty (and usually fat filled) fare. But this tasty
dish is quick, easy, fat free and delicious. (sic)
FROM: Franklin Fuller
From:
http://www.fatfree.com
Uncle Dirty Dave's Archives
MMMMM
... Vegetarians in the middle ages were called peasants.
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