The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.
Message from the President
We are well into the new year and the new millennium; much has occurred since our last issue three months ago. Our Vegan Thanksgiving was a huge success, thanks to Frank Hoffman who chaired it. Seventy-five dinners were served; an interesting talk by Rynn Berry (noted author) added to the day. A big Thank You to Kiss My Face for donating the lovely basket for our raffle. Thank you also to Mary Hoffman, Richard Williams, Linda Rydant, Virginia Kohli, Rickey Feiler and Mary Lou, Anne Muller, John Hockler, Connie Young, Marianne Darrow, Wayne Sales and wife, Vickie Peters, guitar player, Richard Conte, Ron Osborne and Rae for all the chopping , mincing, baking, mixing, washing, paper work, publicity, etc. Thank you, thank you. A special thank you to Jean Daniels who has, at every Thanksgiving Dinner since it started 15 years ago, given hours and hours of hard work to keep this annual event going. It's only the past 2 years that MHVS has sponsored it. We feel it is so important that there is a place for Vegans to enjoy the comradery of eating Thanksgiving dinner together. It's like family; working together at events like this brings us closer. If you entered the kitchen during the preparation you would think it was family, laughing and crying together, anxious to get the meal out on time. Just like our Moms in the old days.
Our third annual Holiday Dinner party in December was a hoot. The food was good, the entertainment was great. Joan McPartlin played the keyboard and sang veggie ditties, as well as the old standbys. Then we all sang.
At our December Board meeting, it was decided to host an all-day Vegetarian Conference; one month later we had the date, June 17, 2000; the place, Marist College in Poughkeepsie, and six top-rated speakers: Joel Fuhrman M.D., George Eisman R.D., Gene Bauston, Bob LeRoy R.D., Rae Sikora and John Morlino. Vegan food will be provided for breakfast, lunch and snacks in the afternoon. There will also be tabling.
Frank Hoffman will be the chairperson of the conference. Connie Young and Tony Ferranto will be in charge of publicity. It's a lot of work, but we (The Board) are excited about putting on our 1st annual conference. So please, mark the date, June 17, on your calendar and let us know if you would like to help or rent a table.
Mock Public Hearings are being held around the country calling for massive killing of Canada geese. They have presented six lethal "Alternatives." The majority of people attending are hunters, farmer cooperators and a sprinkling of homeowner complainants. It's important to comment to the Fish and Wildlife Service by the end of March. Please find information about this and what you can do to comment at http://www.icu.com/geese/coalition.html
Please support Alternative G (our Alternative) which is the only entirely non-lethal, humane alternative. The FWS will have to see a lot of your letters or they will not take it seriously.
Also, please support Bill A773B which would extend the hunting buffer zone to 1000 feet from 500 feet. Bullets can travel up to 5 miles! Right now there is no senate companion bill, so ask your senator to please sponsor a companion bill, and ask your assembly person to co-sponsor this bill. You can find your reps at http://www.assembly.state.ny.us/Members/Directory and for the senate http://www.sendem.com/ .
Assemblyman Martin A. Luster
has introduced the bill. Please let him hear from you about this and also
encourage your reps to support this bill. Your letter can be short and
sweet. Here's a sample:
Dear Assembly Member Luster:
I fully support bill A773B, your proposal to extend the current 500 foot
buffer zone for bows and firearms to 1000 feet. We have all heard horror
stories of bullets and arrows that have nearly killed or actually killed
people, and ended up in people's homes. Considering that bullets can travel
well over one mile, this is a badly needed bill and we will be encouraging
our elected state representatives to give you their full support.
Punxatawny Phil saw his shadow on February 2nd when he popped out to his burrow. This means six more weeks of winter. Less by the time you read this. Although I overheard in an elevator this morning that Phil's "treat" was placed on the side that would allow his shadow to be seen. Oh no! Groundhog Day rigged, just like the WWF?
So have you been eating right for the season? How important is this? Very. We need warming, substantial foods in winter. It is good to eat more cooked foods than in other seasons. Forget the salads for a while and prepare cooked greens such as kale, collards, cabbage, squash, sweet potatoes, turnips, onions and garlic. Saute a diced onion, first in water for a few moments with some garlic if you like. Both onions and garlic strengthen the immune system - good anytime but especially in this cold and flu season. After they are soft, add some cold pressed extra virgin olive oil and saute a few minutes longer. Then add cut up greens and saute until it tastes the way you like.
Here is another good winter vegetable dish. Cook three or more vegetables together, nishimi style. (cooking in layers). Saute onion and garlic, as above. Place in bottom of a heavy pot. Then add a peeled, sliced sweet potato. Then add some fresh green beans. For the top layer some chopped cabbage or, if you have a cabbage with some nice green outer leaves, place them whole on top of the other vegetables. Add some water, about 3/4 cup and simmer gently about 20 minutes. Serve with cooked brown rice. If using the whole cabbage leaves, make a wrap putting the rice and other veggies inside the cabbage leaf and roll up. Season with some tamari sauce or brown rice vinegar. Experiment with different vegetables in different orders when making nishimi. The same three vegetables will have subtle taste differences depending on the order in which they are layered. Remember to chew all food well. Digestion begins with our saliva.
Roasted vegetables are good in winter also. Toss onions, turnips, carrots, sweet potato, beets in olive oil and oven roast on a baking sheet. Sprinkle with a bit of sea salt. Roast at 350 degrees until fork tender.
Use organic vegetables if possible. They are worth going the extra distance for. Patronize the health food stores that give MHVS members a discount.
Staying healthy in winter means having a strong immune system. Keeping refined sugar at a minimum will really help. Sugar stresses the adrenal glands. The adrenal glands are the back-up for other body systems; they help out where needed, but can't do their job well if they are exhausted by dealing with large amounts of sugar. The sweet vegetables mentioned above help reduce sugar cravings. Even one good meal a day with home cooked grains, beans or tofu and fresh vegetables, will reduce sugar craving naturally.
In the Month of March Worlds Wake Up!
In the month of March worlds wake up, and as a caterer I revel in the diversity of feeding sleeping giants. With Ash Wednesday - Lent begins. With Saint Patrick*s Day - Everyone is Irish! With the first day of spring- We picture our winter body clad in warm- weather clothes. All these events affect how we eat. I have the utmost respect for people who treat eating as an art, and this is most prevalent during holidays and dieting. This time of year confronts us with a dilemma in menu selections. We want the luscious light cuisine of the spring and summer, but the northeast weather restricts us to the winter cuisine for six more weeks. So in steps the Cabbage! The winter cabbages (like the Savoy) give us a taste of the sweet vegetables we crave at this transitional time of year. The smell of cooking cabbage brings a comfort to my soul in evoking memories of tightly wrapped cabbage stewing in a home- made sauce in the oven. Twenty years ago when I shredded my Grandmother's recipe to remove the meat my family was polite but puzzled. Twenty years later my stuffed cabbage is cherished, as few take the time to stuff anything anymore. It is the boiling and mashing of the cabbage's best friend, the potato, which sent me in search of the perfect vegan gravy. I found it at the BloodRoot Restaurant, and hurried home with their cookbook (The Political Palate) to reproduce it in large quantities. The cabbage will waft through the valley in March. Moreover, the vegetarians will be grateful that a vegetable gets top billing!
Written by: Susan
Wolfe-Hill, (Owner/Chef) The Balancing Act (914) 454-9806
SUSAN'S STUFFED CABBAGE
Preparation Time: 60 minutes
1 Large head of Cabbage
Steam (do not submerge and boil) the cabbage until leaves can be pulled away and are pliable to fold. You may need to return the head of cabbage after pealing outside cooked leaves off. Rinse leaves in cold water to cool them so you can handle them.
Cut outer ribs from the cooked cabbage leaves. Some cabbages will not need this as the ribs are tender enough to fold. Be careful not to cut through the leaves as you remove outer ribs.
While cabbage is steaming, saute diced vegetables in 1 Tbsp. of olive oil until onion is translucent.
Combine all ingredients (except cabbage leaves and tomato sauce) in a large bowl and mix well. Add a small amount (aprox. 1/2 cup) of the tomato sauce. The amount will vary depending on the texture of your grains. If your grains had a dry texture to them you may need to adjust the olive oil or the nutritional yeast as well. The mixture should hold slightly together.
Place remaining sauce in bottom of heavy baking dish, with lid.
Roll filling into leaves eggroll style. (tucking ends under bottoms as you pack them together in baking dish)
Cover and bake for 35-45 min. (until centers of rolls are piping hot!) Serve topped with fresh parsley.
This site is maintained by:
The Mary T. and Frank L. Hoffman Family Foundation