6 tomatoes
Salt
½ cup diced celery
¼ cup diced green
pepper
2 Tbsp chopped
onion
2 Tbsp butter/margarine
2/3 cup rice
¾ cup water
Dash of pepper
Remove seed and
pulp from tomatoes; salt insides. Bake in shallow baking dish at 375 degrees for
15 minutes. Sauté celery, green pepper and onion in butter for 3 minutes; add
rice, water, ½ teaspoon salt and pepper. Bring to a boil; cover. Let stand for
10 minutes (note, this recipe called for “instant rice. Cooking time should be
lengthened for normal rice). Add tomato pulp. Fill baked tomato shells with
mixture; bake for 5 minutes longer. Yield: 6 servings.
(Janet Chamnes,
Easley, SC © Southern Living 1968)
Gluten-free and
Vegetarian/Vegan Recipes
To meet my
needs of being “gluten-free”, there are no ingredients that have wheat in them.
Since one out of one-hundred people now have problems with the way the United
States processes their foods, there are plenty of brands which are marked GF
Gluten-free. However, read all the way around the label and determine if there
might be traces of wheat or if the product was processed in a plant or on machinery
that also handles wheat. (These statements are usually NOT found near the list
of ingredients.) If this is the case and you are gluten-sensitive or have a
wheat-toxicity, don’t use it!
I also deleted
recipes which called for hidden gluten – like shrimp, frozen mangoes and
parsnips.
Vegetarian foods allow the use of milk, honey, eggs, and other
non-kill animal products; vegans do
not. I have endeavored to post only recipes with vegan-appropriate ingredients.
If I really liked something, though, that was vegetarian rather than vegan, I
will note it.
Whenever
possible, use non-GMO products (non-genetically modified). If you think gmo’s are ok for you, you haven’t
read any science fiction books, let alone Charles Darwin.
These recipes
are not an attempt to substitute wheat or animal ingredients with something
else. These recipes are “naturally” or originally gluten-free and
vegetarian/vegan.
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