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Sunday, November 26, 2006
RESERVE NOW - Holiday Dining Out - NEXT SATURDAY MAKE YOUR RESERVATION! J I hope you can join us for Healthy Planet of Brevard’s Vegan Holiday Dining Out. In addition to the delicious food and great company, we plan extra fun with a $10 Secret Santa Gift Exchange. Of course, participation is optional. Once again, Susie Fricker has volunteered to be our jolly (but definitely not fat) Santa. Here are the details: When: Saturday, December 2, 2006 at 5:30pm (please note the time!) Where: Daisen Japanese Restaurant 325 (SR 520, South side of road between Red Lobster & Burger King) The Menu: Edamame appetizer Veg Sushi Spring Roll Seaweed Salad Grilled Tofu with Miso Paste Stir Fried Veggies Non-Alcoholic Beverage (wine & beer are available at extra charge) The Price: $15, includes tax. The tip is extra! Please bring cash or a check as you will be giving me the $15. The restaurant will collect for wine and beer charges. DAISEN DOES CHARGE US FOR NO SHOWS SO YOU WILL BE CONTACTED FOR PAYMENT! Deadline for reservations is Wednesday, November 29. Reserve now by return email or by calling me at 321-242-4647. See you there! Barbara Bingnear Dining Out Coordinator Healthy Planet of Brevard http://healthyplanet.blogspot.com Tuesday, November 21, 2006
Samosa's From John W: SAMOSA'S Ingredients Dough for Samosa pastry 2 Cups flour 1/2 teaspoon salt 4 Tablespoons vegetable oil 6 Tablespoons of water (I found I needed more?) Filling 5 Medium potatoes 4 Tablespoons veg. oil 1 Medium onion peeled and finely chopped 1 Cup green peas 1 tablespoon fresh grated ginger 1 hot green chili (finely chopped) 3 Tablespoons green coriander (cilantro) chopped 1-1/2 teaspoons salt 1 teaspoon dry ground coriander 1 teaspoon garam marsala 1 teaspoon ground cumin seed Oil for deep frying Preparation Dough 1. Mix the flour and salt in a bowl 2. Add 4 Tablespoons oil and hand rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 Tablespoons of water (I needed more?) and knead the dough for 10 minutes or until smooth. 3. Rub the dough with some oil to lightly coat. Cover and set aside for 30 mins. or more. 4. Boil, cool and peel the potatoes. Dice into 1/4 inch cubes. 5. Heat 4 Tablespoons oil in a suitable pan such as a wok over medium flame. 6. Lower the heat and gradually add the onion.. Stirfry till golden. 7. Add the peas, ginger, green chili and the fresh cilantro. Add the diced potatoes, salt and all spices. 8. Mix and cook on low heat for 3-4 mins. Stir frequently. Making Samosas 9. Knead the dough again. Divide into 10 balls. 10. Roll it into flat shapes about 5 inch diameter. 11. Cut into half. Make the half into a cone by sticking the seam together with a little water. 12. Fill the cone with about 2-1/2 tablespoons of the potato mixture. 13. Stick the top of the cone together with a little water. 14. Repeat with rest of the dough. Cooking 15. Heat about 2 inches of oil for deep frying over a medium-low flame. Use a wok, indian karhai or any suitable utensil. 16. When the oil is hot, carefully put in as many samosas as it will take. Fry slowly, turning the samosas until they are golden brown and crisp. 17. Drain excess and serve hot. Holiday Dining Out - The Menu and More HAPPY HOLIDAYS! I hope you can join us for Healthy Planet of Brevard’s Vegan Holiday Dining Out. In addition to the delicious food and great company, we plan extra fun with a $10 Secret Santa Gift Exchange. Of course, participation is optional. Once again, Susie Fricker has volunteered to be our jolly (but definitely not fat) Santa. Here are the details: When: Saturday, December 2, 2006 at 5:30pm (please note the time!) Where: Daisen Japanese Restaurant 325 (SR 520, South side of road between Red Lobster & Burger King) The Menu: Edamame appetizer Veg Sushi Spring Roll Seaweed Salad Grilled Tofu with Miso Paste Stir Fried Veggies Non-Alcoholic Beverage (wine & beer are available at extra charge) The Price: $15, includes tax. The tip is extra! Please bring cash or a check as you will be giving me the $15. The restaurant will collect for wine and beer charges. DAISEN DOES CHARGE US FOR NO SHOWS SO YOU WILL BE CONTACTED FOR PAYMENT! Deadline for reservations is Wednesday, November 29. Reserve now by return email or by calling me at 321-242-4647. See you there! Barbara Bingnear Dining Out Coordinator Healthy Planet of Brevard http://healthyplanet.blogspot.com Monday, November 20, 2006
TOMATO, VEGETABLE, BROWN & WILD RICE SALAD TOMATO, VEGETABLE, BROWN & WILD RICE SALAD 1 cup dry brown rice, prepare to package instructions 1 cup dry wild rice, prepare to package instructions 1 10 oz. package frozen green beans 2 cups frozen corn 1 red pepper diced 1 can diced tomatoes (I used Muir Glen’s diced tomatoes with garlic & onion) 6 tablespoons chopped parsley 2 cloves garlic, minced 4 tablespoons white wine vinegar Place the frozen vegetables in the refrigerator to thaw the night before preparing the rice. Add the thawed veggies to the top of the brown rice just when it has completed cooking to warm through. Drain the juice from the diced tomatoes and place into a separate dish. Add a tablespoon of the diced tomatoes to the juice and then blend with the garlic and vinegar. The rest of the diced tomatoes go into the salad. Place the cooked rices and thawed/warmed veggies into a serving dish. Add the saved diced tomatoes, red pepper and parsley. Toss with the blended juice, vinegar, garlic mixture. Taste and add salt & pepper, if desired. Serve warm or at room temperature. Barbara Barbara "If you have a passion, then you have something to contribute. It's not about asking, "What should I do?" It's about asking, "What is my passion?"" Catherine Muther Southwestern Bean Salad This one is from Naomi: Naomi says "I would suggest using matchstick carrots rather than grating carrots like I did. Easier, and better consistency. Enjoy!"  Mushroom Gravy Recipe This recipe is from the November 1998 Vegetarian Times magazine. Claris Mushroom Gravy Makes 5 servings Dairy Free 2 1/2 Tbs soy margarine 1/2 lb white mushrooms, sliced 1/4 inch thick (about 2 1/2 cups) 1 med onion, chopped 3 Tbs all-purpose flour 2 cups vegetable broth 1/4 tsp dried thyme 1/4 tsp salt 1/8 tsp freshly ground pepper Melt 1 tablespoon margarine in a medium skillet over medium heat. Add mushrooms and and onion; cook, stirring often, 3 minutes. Remove mushrooms/onions mixture with a slotted spoon and set aside. Add remaining 1 1/2 tablespoons margarine and the flour to skillet; whisk until smooth and cook 30 seconds. Add broth slowly while continuing to whisk. Cook 1 minute, then stir in reserved mushrooms/onions, thyme, salt and pepper. Cook, stirring, about 2 minutes. Transfer mixture to a gravy boat or serving bowl. Serve warm. Per serving: 50 cal; 2 gms prot; 3 gms total fat (0 sat.); 6 gms carb; 0 chol; 538 mg sod.; 1 gm fiber. Sunday, November 19, 2006
TFT Recipe TFT Let's get this party started.  I can't wait to eat.  Good food, good friends.  The semi-finalists get quized by Bill.  Here are the prizes.  The grand prize .  The winners.  From LindaLou: I made the brownies that were on the dessert table today. The ingredients I used were: 1 - box of Nature’s Path Organic Hemp Plus Brownie Mix 1 – 15 oz can of Organic Pumpkin ¾ cup of cold water Pecan pieces for garnish Mix the 1st 3 ingredients together. Spoon into muffin tin and place pecan pieces on top for garnish. Bake at temp and for time recommended on box. That’s it! Easy… (This was actually a Weight Watchers’ recipe that a friend on Weight Watchers’ shared with me. If made in a loaf pan and cut into 24 pieces, each piece equals 1 point on their diet plan.) TFT Thanks to everyone for another successful Turkey -free Thanksgiving dinner. We had 64 people in attendance (Judy counted even more about 75) and from what I could tell everyone had plenty to eat. I wanted to say thank you to John for leading us this past year. Great job John we will miss you. Please, if anyone is interested in helping us plan future events, join our core group. We need you help now more than ever. I came home after the event with a small red cooler with the letter AB4ET written on it. If it is yours please let me know. Please email me your recipies so we can share them with everyone. fricker3@yahoo.com Eric Saturday, November 18, 2006
Save the Date - Holiday Dining Out Healthy Planet of Brevard’s Vegan Holiday Dining Out is scheduled for 5:30pm, Saturday, December 2nd. Once again, we will be going to Daisen, 325 E. You may reserve now or wait until I send out the menu. I hope you can join us! Our holiday dinners are always full of good food, good fun and good friends! Barbara Bingnear Dining Out Coordinator Healthy Planet of Brevard http://healthyplanet.blogspot.com Monday, November 13, 2006
11th Annual Turkey-free Thanksgiving I thought this would be a nice reminder for our busy lives. This is our biggest event of the year. http://www.healthyplanet.blogspot.com/ Sunday, November 19th, 2 to 5 p.m. at Kiwanis Island Park, on Sykes Creek off of Highway 520 in Merritt Island Healthy Planet of Brevard Invites You to Attend Our Turkey-Free Original Thanksgiving Celebration You are invited to a celebration of a traditional old-style Thanksgiving, like the first Pilgrim/Indian Thanksgiving in 1621. According to several historians, the first Thanksgiving featured corn, beans, nuts and berries, but probably not turkey. Most of the food was supplied by the native people and focused on giving thanks for the plant crops. Eventually, it became the American holiday of Thanksgiving. In that spirit, Healthy Planet of Brevard is holding a vegetarian Thanksgiving dinner, serving delicious plant-based dishes. Please join us in honoring our blessings and the earth's bounty, and helping to make ourselves and our planet healthier through eating a plant-based diet. For non-members, a $5.00 per person donation is requested. Let's have a Gentle Thanksgiving together. Tuesday, November 07, 2006
Global Warming stuff FROM: Unitarian Universalist Church of Brevard 2185 Meadowlane Ave. West Melbourne, FL 32904 321-725-6125 CONTACT: KAREN WHITEHEAD PHONE:321- 727-8098 WOULD GREATLY APPRECIATE IT IF YOU WOULD SHARE THIS INFORMATION WITH THE MEMBERS OF YOUR GROUP! THANKS, K.W. *********************************************************************** FREE GLOBAL WARMING WEEKEND WORKSHOP A free weekend workshop on Global Warming, featuring videos and discussion, will be held on November 17 -18 at the Unitarian Universalist Church of Brevard, located at 2185 Meadowlane Ave, West Melbourne, one block south of 192, one block east of Minton Road. ********* Friday, November 17, 7:00pm: Viewing of HBO's Too Hot Not to Handle, follwed by directed discussion. Saturday, November 18,10:00am: Viewing of Paramount's An Inconvenient Truth, followed by a bring-your-own Brown Bag luncheon during discussion of film. ~~ Saturday, November 18, 1:00pm: Dr. Bruce Collins will lead an interactive presentation on the issue. ~~ Saturday, November 18, 2:00pm: What can we do as individuals and as congregations/groups? A directed discussion of the Unitarian Universalist Study Report on Global Warming. For information call 321-725-6125. Website:www.uubrevard.org | |
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