Yankee BBQ Ribs and Limey Potato Salad, A Memorial Day Reunion 60 Years Ago Today

Limey Potato Salad
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004



Ingredients

1/2 lb small red potatoes, boiled, cubed and cut into 1/4" cubes
1/2 cup diced red onion
2 Tbls soy mayo
1 Tbls vegetable oil
1 Tbls soy yogurt
1 Tbls chopped green chilies
1 tsp raw sugar
1 tsp fresh lime zest
1 tsp fresh lime juice
cumin, cayenne and salt to taste

Preparation

Sauté

Animal Rights Legislation Prevails in Austrian National Assembly

Austrian lawmakers this week enacted legislation that would effectively ban all forms of pet and farm animal cruelty with harsh penalties imposed of up to $18,160 per incident. Long known for their care and regard for animals Austrians by a vast majority acknowledge the law, in the words of Chancellor Wolfgang Schuessel as sending a stern message to the rest of Europe and the world about

It's Friday, Memorial Day weekend eve, time to lock n' load. Light em up guys, "Barbie" ain't no doll, let Mattel ya.

Last but not the least of our veg treats courtesy Cordon Vert all for Vegetarian Week.

Lentil Shepherd's Pie
recipe by: Cordon Vert
A Traditional Favourite




(Catering quantities) Read that, "Have a Party and invite all your carnivorous friends", but be sure to tell everyone it's no meat; we don't surprise them and they don't surprise us.

A herby blend of lentils and potatoes baked into a

You have 30 minutes...starting, Now

Fourth recipe from the Vegetarian Society to celebrate Vegetarian Week. How are you doing so far?

TORTILLA BEANY BAKE
recipe by:Cordon Vert

Store cupboard (for those of us in the "states" who don't speak English - this means "pantry")



Ingredients

5 - Herb flavoured wraps (large)
2 - medium Red onion, thinly sliced
6 oz - Frozen spinach (will defrost to 3 oz)
12 oz - Tinned Flageolet beans

Carbohydrates? Alright, Who's your Protein?

Considering the current trend to lo-carb diets we began to wonder if, in fact, a great meal could be prepared which actually balanced carbs, greens and healthy nutrients without the excess pile-on of meat protein.

White Spanish Casserole con Grigio
excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board, 2004



Ingredients

1/3 large head of cauliflower (separate the floret’s)
2

Oh go ahead, start with desert... I think that's a tradition somewhere in the world, I do, really.

Cordon Verte School's recipe number 3 in our celebration of Vegetarian Week on The Green Cutting Board.

CARAMEL BANANA & BERRY BRIOCHE WITH ZESTED MASCARPONE
recipe by Cordon Vert

Gourmet Dinner – Dessert
Serves 4
Prep Time:15 mins
Cooking Time: 7 mins


Ingredients

5 oz - vegetarian mascarpone cheese
1/2 - lime, juice and grated rind
4 - vegetarian brioche finger rolls, halved (or use

Aubergine? What...courgette

This is the second in our series of original gourmet recipes celebrating Vegetarian Week from the talented chefs at Cordon Vert School. We actually had this today for lunch and what can we say... "magnifique, s'wonderful, marvelous that they should do this for you." Do try this at home, just please give it another name, maybe "The Green Plate Special."

MEDITERRANEAN TIAN OF ASPARAGUS AND

One Tortoise, One Man and a few Possibilities

The animals in Florida like animals everywhere are under increasing pressure; overcrowded, overrun by progress and burdened with the ominous prospect of extinction.

Today was remarkable in that one got away, saved by a man who did the right thing and intervened to save not just a member of an endangered species, but a life in danger.

Traveling north on Florida's infamous coast road,

Five thousand years ago during an inconspicuous weekend not dissimilar to this coming Memorial Day weekend Nan and I decided to make a change that would forever alter our lives together, our health and, as it turned out, our destiny; we became vegetarians. It was not easy at first and there were plenty of pitfalls; knowing what not to eat is easy, knowing what to eat, that's another matter.

They say Starter, We say Dinner. Anyway You Slice it this Vegetarian Recipe is a Show Stopper.

ARTICHOKE AND TOMATO TARTS
recipe by Cordon Vert School

Gourmet Dinner Starter
Makes 4 individual tarts (or one large tart)
Prep Time: 25 mins.
Cooking Time: 15 mins



Ingredients

8 oz - can Pillsbury original puff pastry (vegan)
4 oz - quark (a soft, spreadable German cream cheese (slightly tangy) (for vegan version use dairy free soft cheese)
1-9 oz - canned artichoke hearts in brine (

Not to Crow but this Muffoletta Rules the Roost-er

A southern tradition from New Orleans introduced in the early 1900s the muffoletta which translates from Sicilian as "small mitten" is kin to Philly's "Cheese Steak", Tampa's "Cuban" and everybody's "Po'Boy." This is a GCB classic revised, our vegetarian version of the Muffoletta Sandwich. It's all about the olives, cher.

Our chefs'

Muffoletta Sandwich

excerpt from: A Vegetarian Cooks' Book,

Vegetarian Week Recipes...Take a Taste Drive

Monday May 24th begins "Vegetarian Week" a week long celebration of vegetarian cuisine, life style, healthy eating and community around the world. In a special week long feature The Green Cutting Board will, beginning tomorrow, publish an original gourmet vegetarian recipe along with news, updates and links to vegetarian events around the globe.

The chefs at "Cordon Vert" school in

Green Pizza for Two

While Nancy was outside lovingly watering her garden, supper was left in my less than capable hands, the solution: pizza from leftovers.


Ingredients

2 "Mission" brand tortillas (wraps) / Mission, because they use no lard (good on them)
1 sliced ripe avocado
1/2 green pepper, sliced
several button mushrooms, sliced
1/2 tomato, again, sliced
olives
spinach
olive oil
chopped garlic
cheese if you

Sunshine On My Shoulders Makes Me Happy...

What do pedestrians, equestrians, cyclists, skate borders, astronomers and NASA have in common; answer, the East Coast Greenway trail. Today we received the first pictures from the ECGA trail folks of the newly installed "Art on the Greenway” in Maryland along the Baltimore & Annapolis (B&A) Railway Road.

NASA/Goddard Space Flight Center, Anne Arundel County, Maryland and the ECGA have teamed

More Spice! Interview continued with Tina Avila owner of Casa Tina Grill...hola mole that's hot.

Aussies, its midnight here so meet our guest, Tina Avila owner of Casa Tina Mexican Grill, Main Street Dunedin, Florida. In yesterday's story we introduced Tina on webRadio InstantFM.com. Today we have more of that interview and give our readers a recipe or two to boot.


Casa Tina's is a mix Gourmet Mexican and vegetarian grill which Tina explains is the philosophy behind their successful

The Naked Vegetarian Cooks on Instant FM

The Naked Vegetarian webRadio show on Instant FM Talk Radio aired its second edition today with guest restauranteur, Tina Avila. Tina, a cyclist and vegetarian, who, along with husband Javier, owns Casa Tina Grill on the Gulf Coast of Florida. She reveals her take on traditional Mexican cuisine prepared with fresh ingredients and a view to creating a family friendy dining experience for veggies

Wraps of a Different Sort

Asparagus In a Blanket

excerpt from: A Vegetarians Cooks’ Book, The Green Cutting Board Press, 2004


Ingredients

1 15 oz can of asparagus spears
1 roll of 8 refrigerated crescent rolls (Pillsbury* brand original, made without lard)
1 tsp soy spread

Savory Sauce

3 oz silken tofu
1 1/2 Tbls Dijon mustard
1 1/2 Tbls soy Veganais
2 Tbls white wine
2 Tbls olive oil
pinch sea salt
pinch

"S" Stands for Shishkabob and Sauce...

The essence of growth I have found is to accept criticism with studied perseverance or perhaps said more succinctly; if at first you don’t succeed, try, try again. Nancy and I had a wonderful day at our private beach (that’s not what it sounds like, but more on that later) and when it came time for supper we decided to keep it simple, perhaps too simple!



We made barbecued shishkabobs of cherry

Time creates friends, friends create time

It was my birthday today and so my beautiful wife and my best friend (they're the same person by the way) took the day off to spend it with me. We started by going out for breakfast and ended... well, that's not really your business.


Breakfast at Kelly's, Kelly's in Dunedin on the coast is two blocks from the Gulf of Mexico and miles from ordinary. We had not been there in a while, our mistake

Walnuts to that Neat Loaf, Let's Cook...

OK, enough of self-promoting, egoistic, brazen "Come-on-along and sing with me, the lullaby of Broadway." Enough of that!

"The Naked Vegetarian" web radio show not withstanding this publication is, after all, about "vegetarian community news, recipes, comment, editorial and... did someone say recipes.

We got this from those wonderful folks at the "Food Network", we just veganized it a little.

The Naked Vegetarian to Broadcast Web Talk Show

Would you tune in to listen to a Naked Vegetarian host a Talk Radio Show?


Of course you would... beginning Monday, May 10th at 12 noon East Coast Time The Green Cutting Board will be on the air at InstantFM.com web radio. You can follow this link to hear
"The Vegetarian Voice" on the World Wide Web

The Naked Vegetarian will be hosting an hour of Vegetarian talk radio, news, comment and

What'da ya mean he don't eat no spice?

Something that all vegetarians and vegans have in common, other than food preference is the common question we all receive from someone who is just plain baffled by the thought of never eating meat; well, they ask, what do you eat? Anything I want is the fast answer, the key word being want. I have always liked spicy food and I understand the draw. For centuries mankind has used the natural

The Deli News

In our on going series of 'Veg Friendly' restaurant reviews we visited the Deli News Cafe in Dunedin, a prominent bistro on Main Street.

The Deli News Cafe is singular in that it was created from the shell of a Shell or some sort of abandoned service station within biking, skating or walking distance of the Pinellas Trail (see our story "A Trail Runs Through It," April 14). "The Deli News" is

Aussie Barbary Burger

A great burger is always welcome especially when it comes from an AU reader. Scott from Tin Can Bay, Queensland sent us this recipe for a tall barbie burger with an ingredient we've not heard of before, "Mountain Pepper Leaf", we did our best Scott, thanks. Presenting The Green Cutting Board's version of Scott's "Barbary Burger", Dunk Island, Queensland.

Ingredients

2 soy burgers
2 hard rolls