vegetarian Newsletter


November 10 2008 Vegetarian Newsletter


We are ramping up for a very pleasurable Vegetarian Thanksgiving holiday season.

This weeks' article, as promised, is focusing on glazes and their uses in 2 dishes I and my family happen to love: "Shredded Glazed Greens and Maple Mustard Glazed Tofu". It's a bold move and 'oh so tasty'. Mind you I'm not so interested in cutting corners when it comes to these dishes as I am when I focus on the more convenient dishes, but every moment you spend in the kitchen on these recipes, you will more than agree, are worth it!


Your well seasoned tofu dishes develop deeper and better flavor with time, so plan on preparing your tofu dishes, when at all possible, a day in advance. You and your guests will thank you for it.


- You got the goods on 6 cranberry sauces that will prove invaluable to your holiday entrees. Make sure you put them aside to add to your collection.
- I've been developing recipes to 'LIVE' for. They're coming up next week as an ode to Thanksgiving. So get ready and tell everyone you know who needs some veggie ideas, or just some great 'foodie' ideas, to grab their copy of the Vegetarian Resource Newsletter - It's gonna be 'slap somebody' good!

Here's a few of the dishes that are on the table, no pun intended, as we round the bend getting closer to the Thanksgiving:

- Thanksgiving Lasagna - "Pumpkin/Butternut Squash Lasagna"
- Thanksgiving Meatloaves - "Apricot Glazed Vegetarian Mini-Meatloaves"
- Thanksgiving Meatballs - "Orange Spice Glazed Meatballs"

and without further ado...



Here's the latest article from the Vegetarian site at

Greens Shredded & Glazed with Tofu
Jason Hodge, BellaOnline's Vegetarian Editor
Whether for Thanksgiving, Christmas or any other time of the year, greens are amazingly versatile. They´re flavorful, resilient, make a great presentation and most importantly they´re nutrient dense. Discover the keys to transform your basic greens dish into a culinary masterpiece.



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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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