vegetarian Newsletter


December 3 2008 Vegetarian Newsletter


Thanksgiving is over chronologically, but is it really ever over?...


The leftovers alone should keep you in food for at least a week.
Try converting some of those delectables into gourmet entrees, sandwiches, stews, sauces, dips, etc. The sky's the limit.

Just when we've finished with the one holiday break, we find ourselves on the brink of another.

I'm looking forward to this one...
and you should be too! ;-)


Sauteed onions can transform a multitude of leftover dishes into culinary masterpieces. Saute with seasonings, add other food once onions are see through/translucent. Toss and heat through, garnish and serve.

Last week:


- Took a much needed trip down south for Thanksgiving. We had a ball and the food was OFF-THE-CHAIN!!! It was a flexitarian table where there was truly something for everyone and everybody was satisfied. Awesome! Sweet Potato Pie, Glazed Tofu & Greens, Candied Yams, Turkey-less Multi-Grain Bread Stuffing, Mediterranean Greens, Garlic Ginger Cranberry Sauce, Mashed Potatoes, Vegetable platter with Homemade dipping sauce, Hibiscus Iced Tea, Mac & Cheese, Coconut Ginger Lemon Lime Maple Honey Ice Cream.

so, without further ado...


- New subject areas coming soon!: Vegetarian Baby; Vegetarian Teen; The Demo Channel; Veganism; Raw Foodism.


Here's the latest article from the Vegetarian site at

Cranberry Apricot Smokey Glazed Veggie Meatballs
Jason Hodge, BellaOnline's Vegetarian Editor
There's something about smoke and glaze that is a welcome combination for all holiday get togethers. Vegetarian meatballs are a wonderful treat anytime of year, but during the holiday season you can really dress them up and not be accused of showing off. Behold... the best guarded meatball tips.



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Let's spread the word! Health is wealth, so make your friends and family rich with this newsletter. Pass it along.

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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