An Update on Gelatin Top Restaurant Chains for Vegetarians

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JERUSALEM ARTICHOKESWITH CARAMELIZEDONIONS(Serves 4-6)Caramelized onions lend sweetflavors to Jerusalem artichokes.You can also use rutabagas orparsnips in this recipe.1 large onion, diced1 Tablespoon oil1 pound Jerusalem artichokes, sliced andplaced in water with a little lemon juice1 clove garlic, pressed1 Tablespoon granulated vegan sweetener,like Florida Crystals1/4 cup water1 Tablespoon nonhydrogenated veganmargarine1 1 /2 Tablespoons lemon juice1 teaspoon lemon zestSalt and pepper to tasteHeat a heavy skillet over mediumheat. When skillet is hot, addonions and drizzle oil over thetop. Reduce heat to low. Coverand sweat the onions until softand slightly golden. This maytake up to 10 minutes.Drain Jerusalem artichokes.Stir Jerusalem artichokes and garlicinto onions and sprinkle withsweetener. Stir and cook forapproximately 30 seconds. Addwater. Cover and cook untilJerusalem artichokes are tender,approximately 5-10 minutes.Remove cover and cook untilliquid disappears.Stir in margarine and drizzlewith lemon juice. Sprinkle withlemon zest, stir, and season totaste with salt and pepper.Total calories per serving: 169Carbohydrates: 27 gramsSodium: 37 milligramsFat: 6 gramsProtein: 3 gramsFiber: 3 gramsCURRIED PARSNIP SOUP(Serves 4)Substitute turnips, carrots, or potatoesin this soup, or use a combinationof root vegetables.1 medium onion, chopped1 Tablespoon oil1 Tablespoon curry powder1/4 teaspoon cumin5 cups vegetable stock or water3 cups sliced parsnipsZest and juice of 1 lemon1 teaspoon agave nectar1 cup soy or rice milk1/4 teaspoon cayenneSalt to tasteHeat a heavy skillet over mediumheat. Add onions and oil. Stir andcook until onions are transparent.Blend in curry powder and cuminand then stir in vegetable stock.Add parsnips and cook on mediumheat until soft, approximately15 minutes.While parsnips cook, mixlemon zest, lemon juice, andagave nectar with soy or rice milk.Add to parsnips.Remove approximately 1 1 /2cups of parsnips-onions mixtureand blend it in a blender or foodprocessor. Return creamy mixtureto soup and add cayenne and saltto taste.Total calories per serving: 186Carbohydrates: 28 gramsSodium: 744 milligramsSWEET POTATO DIP(Serves 4)Fat: 6 gramsProtein: 3 gramsFiber: 7 grams*Pictured on the cover. This is asweet and savory dip. I like to slicewarm pita bread and then spreadthe dip on the pita triangles. If youdon’t have miso, use salt to taste.1 large baked sweet potato, peeled2 Tablespoons almond butter1 1 /2 Tablespoons rice syrup1 Tablespoon white misoHandful of finely chopped red, yellow,or green peppersDash of cayenneMash sweet potatoes and blendwith almond butter, rice syrup,and miso. Stir in peppers andcayenne.Total calories per serving: 118Carbohydrates: 17 gramsSodium: 175 milligramsFat: 5 gramsProtein: 3 gramsFiber: 2 gramsDebra Daniels-Zeller is a frequentcontributor to Vegetarian Journal.She wrote “Dried Fruit: Treasures toSavor All Year Round” for Issue 3, 2008.10 Issue Four 2008 VEGETARIAN JOURNAL
Special Gift Ratesfor Vegetarian Journal25% Off Vegetarian Journal Subscription RatesGive your friends, relatives, and yourself a gift subscription to Vegetarian Journal for the holidays.The recipients of your gifts will be reminded of your thoughtfulness four times over the courseof the year as the new issues of Vegetarian Journal appear in their mailboxes! Until December 31,2008, we will be happy to send your Vegetarian Journal gift subscription and your personalizednote to anyone in the United States for the special price of $15 per subscription ($27 to Canadaand Mexico; $37 to other foreign countries), which represents a savings of 25% off our regularsubscription rate. This offer expires on December 31, 2008.Feel free to copy these order forms and to mail in as many gift subscriptions as you would like.Mail $15 (in U.S. funds; see above for foreign rates) per gift to Vegetarian Journal, P.O. Box 1463,Baltimore, MD 21203. Or you can charge your gift orders over the phone with a MasterCard orVisa by calling (410) 366-8343 Monday through Friday between 9 A.M. and 5 P.M. EST.Vegetarian JournalHoliday Gift SubscriptionName:Address:Special Message:Zip:Vegetarian JournalHoliday Gift SubscriptionName:Address:Special Message:Zip:From:From:Vegetarian JournalHoliday Gift SubscriptionName:Address:Special Message:Zip:Vegetarian JournalHoliday Gift SubscriptionName:Address:Special Message:Zip:From:From:VEGETARIAN JOURNAL Issue Four 2008 11
Page 1 and 2: VOLUME XXVII, NO 4Meals Made in a B
Page 3 and 4: MANAGING EDITOR: Debra WassermanSEN
Page 5 and 6: l e t t e r sVRG’s MEMORIALAND HO
Page 7 and 8: esumes in the summer. The sweetest
Page 9: ORANGE-MARINATEDBEETS(Serves 6)I’
Page 13 and 14: • Cream of Green — Allow a pack
Page 15 and 16: Vegetable Medley, Ginger Soy Long N
Page 17 and 18: • Sides: Garlic Snap Peas, Shangh
Page 19 and 20: Souplantation is in its 30 th year.
Page 21 and 22: Avoiding GoutHave you ever seen a p
Page 23 and 24: or frozen patra, depending onyour t
Page 25 and 26: may also cool the patra and freezef
Page 27 and 28: sipping on the non-dairy beverage t
Page 29 and 30: gelatin is not a food. At one time
Page 31 and 32: veggie bitsEnter Vegetarian Journal
Page 33 and 34: VRG CatalogBooksMeatless Meals for
Page 35 and 36: Vegetarian ActionNellie McKay By Bo

An Update on Gelatin Top Restaurant Chains for Vegetarians

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