-=> Ben Collver wrote to Dave Drum <=-

 DD> Right off the bat I have two quibbles - the first being my displeasure
 DD> with with the texture of kidney beans. And the other being the buse of
 DD> bulghur as a substitute for meat.

 BC> That's funny.. kidney beans are the favorite bean for someone in my
 BC> family and they like bulghur too.  Different strokes for different
 BC> folks.  I like most beans, but kidney beans are not my favorite.
 BC> They're better when mashed into the consistency of refried beans.

Whichm then, has done for the textures issue. The beans themselves have
very little flavour. There is one way I tolerate kidney beans - in a 'bean"
salad. Where the crunch od other vegetables and smoosh of the wggs confuses
the issue enough that I forget to remind myself that I don't care for the
main ingredients.  Bv)=

 DD> I've never made this one. Been served it a time or tow. It's edible if
 DD> not a favoutire.
 DD>       Title: Vegetarian Stuffed Poblano Peppers

 BC> That recipe sounds good to me.  I generally find fake meat tasty, but i
 BC> don't like how processed it is, how much sodium it has in it, etc.

That would make sense - sodium if a great5 flavour enhancer.

 BC> A friend of mine makes his own fake meat from vital wheat gluten, which
 BC> is cheap from the bulk bin.  He's made it into many different forms,
 BC> including "ground meat" for dishes like this.  I am not aware of having
 BC> any problems with gluten, but a naturopath told me that it is
 BC> inflammatory to some degree to people more often than not, it's just
 BC> often either to a comparatively low degree, or they haven't recognized
 BC> it yet.  So i don't want to introduce a massive quantity into my diet.

 BC> I'd probably substitute lentils or somesuch.

I remain amazed that nore "emulsified" sausages are not meatless. Thank
you FDA and CPSC.   Bv)=

 BC> Here's a Lentil Carrot Loaf recipe from recipesource.com.  I've made it
 BC> more than once, and have served it with gravy on top.

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Lentil-Carrot Loaf
 BC>  Categories: Vegetarian, Main dish
 BC>       Yield: 4 Servings

Gravy deing another great flavour enhancer even if doing bupkes for the
texture. I sometimes will get a pair of "French Dip" sandwiches from Arby's
on special offering, That includes one generous portion of "gravy" per each.
And of course there's enough gravy in one poetion to soften the rolls to my
liking - so I drink the second container as a small bowl of soup.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kidney Bean Salad
 Categories: Salads, Beans, Vegetables
      Yield: 8 Servings
 
     75 oz Red Kidney Beans; drained,
           - (5 sm cans)
      1 c  White onion; chopped
    1/2 c  Celery; chopped in sm pieces
    1/3 c  Sweet pickle relish
    1/2 c  Green salad olives w/pimento
           - chopped (optional) *

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Cider Vinegar
    1/2 c  Sugar
      1 lg Egg; lightly beaten
      2 ts (or more) dry mustard

MMMMM-----------------------GARNISH (OPT)----------------------------
      1 lg (to 2 lg) hard boiled eggs;
           - peeled, sliced, chopped,
           - and sprinkled over to
           - finish
 
  Combine the kidney beans, onion, celery, and pickle
  relish in a large bowl, blending well, then set aside.
  
  Combine the vinegar, sugar, egg and mustard in 1-quart
  saucepan, blending well, then cook over low heat,
  stirring constantly, 7 minutes or until the mixture
  thickens. Remove from the heat. Pour the dressing
  mixture over the vegetables, tossing gently to coat
  well.
  
  Cover and refrigerate at least 6 hours before serving.
  
  * I like the addition of the olives as they add a bit
  more colour and a different layer of flavour to the
  dish. My mom didn't do this - but, I do sometimes.
  ~- UDD
  
  Serving Size: 8
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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