jin@hropus.UUCP (Jerry) (02/22/86)
As a recent re-convert to vegetarianism (I was for 2 years as a teen) I am in a bit of a quandry about the upcoming Passover Seder that I have traditionally cooked for. The specific questions are: 1) A substitute for chicken soup (I was well known for my soup and can't think of a veggie substitute that will be appreciated by the carnivores and omnivores in the family). 2) A substitute for beef ribs in Tsimmis. Tsimmis means mixed-up or a mess in Yiddish and our family's version, consisting of potatoes, sweet potatoes or yams, prunes, carrots, brown sugar, lemon juice, and the forementioned ribs cooked for many hours, is exactly that. I could just eliminate the ribs but I feel that tsimmis needs something to add some complexity of flavor ( no :-} ). I am thinking of adding tofu or Shittake mushrooms. I would appreciate any comments and will summarize them for the net if they are interesting enough. -- Jerry Natowitz ihnp4!houxm!hropus!jin The Master Baker
jayasim@uiucdcsb.CS.UIUC.EDU (02/27/86)
/* Written 11:44 am Feb 24, 1986 by benton@espn.DEC in uiucdcsb:net.veg */ >For the chicken soup, a nice vegetable brothy type soup would be nice. You >might like to add some soybeans for texture. This can be made to taste just For a good texture, you might also want to add lentils instead of soybeans. I use a particular type of lentil (which Indians call "dhal") available from any health food store. Some spices and tamarind are also added. I have found that American guests (I'm an Indian) have consistently liked this "soup" called "sambar" whenever I've had them over for dinner. It is also a very good source of protein. If you need the recipe, please send me e-mail. d n jayasimha, UUCP : ...!{ihnp4,convex,pur-ee}!uiucdcs!jayasim csnet: jayasim%uiucdcs@uiuc arpa: jayasim@uicsrd.csrd.uiuc.edu