vegetarian Newsletter


October 26 2008 Vegetarian Newsletter


This week I'm going deep. Deep into the trenches to come out on the other side with the beginnings of some thanksgiving fare that will make you more than content... more than happy... it'll make you downright elated to be a vegetarian, or someone who is looking for healthier ways of decreasing your 'bottom line' for these holiday seasons. ;-)

I'll be working on a gourmet cranberry sauce, a few glazes, stuffings, greens, you name it, in order to beat the mad dash for the stores, so you can be well enough prepared to put your new found 'pre-prep' methods to use for a more stress-free holiday season.

You've got a window of opportunity to shoot your holiday questions my way so I can work them into my 'test' kitchen schedule.

Looking forward to hearing your thoughts!


Did you know that curry has more than one use?

That's right... not only does it flavor your foods, but it was used to preserve food in the parts of the world that didn't have modern refrigeration. The words anti-bacterial, anti-microbial, anti-parasitic and anti-fungal can all be attributed to the ingredients in curry. You can check out the ingredients on google scholar to learn more.

Now let's catch up on this past week's happenings.


- This past week was unreal... I thought I was on a sleep strike or something - a lot of prep work for future content
- Did some work on my twitter site
- Almost lost my mind in the curry shop - had to limit myself to only 5 different types of curry pastes, but I'll be back shortly to get more ;-)
- Plans changed last minute and we didn't make it up to the bay area, so we'll have to reschedule... There're a few restaurants with our names all over'em!
- EXCITING BREAKTHROUGH!!! Have been able to successfully create the vegetarian meals prototype for under $1.66 I'm expanding on that model now.

and without further ado...



Here's the latest article from the Vegetarian site at

Shortcuts : How To Pre-Prep Your Curry Sauces
Jason Hodge, BellaOnline's Vegetarian Editor
Whether BBQ, curries, hot, fruity, gravy-like or savory, sauces can make the difference by rescuing a dry, drab and boring dish from despair. Today we're going to take on pre-prepping one of my West Indian style curry sauces and discuss some of its many uses.



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There are so many tools we can use to create better health through our diets. They're inexpensive and folks need to know about them. This newsletter is one of them. So join me in this campaign by sharing this newsletter, The Vegetarian Resource Newsletter with at least [I'm going to push the envelope here and raise it] 15 other people and ask them to do the same. Let's make a positive impact on people's lives and in their health!

By the way... If you have any questions or comments, please send them my way. I'd love to be of service to you and get you the answers that are most important to you.

As always... it's been a pleasure sharing with you. Until next time...

Jason Hodge
Vegetarian Editor - join my friends on MySpace and be ready for my upcoming cooking series. - be the first to know when I have new content

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