vegetarian Newsletter


May 13 2009 Vegetarian Newsletter


Sometimes we can get so caught up in measurements that we totally discount the rest of our senses. That to me sounds like recipe bondage.

When I cook, measurements are a rarity; mainly because my cooking is an extension of me. To this day, I've never had to open a book to piece together what I wanted to say. Instead, I just opened my mouth and spoke. If things didn't go so well, I added or subtracted the necessary words and inflections to get my point across.

So it is with cooking; and this week's recipe typifies that conversation in your kitchen.

Every now and then you'll find that I venture off the beaten path and throw some no-measure or recipe-free 'recipes' at you in the form of concept dishes. It's a great exercise for you, so I hope you enjoy the ride!

Bon Appetite!


Oftentimes I will use one item to substitute for another. I did it with the Mother's Day lasagna I prepared for the mothers in my family and so can you. I was making various cream/cheesy layers, was making it dairy-free and needed something else to substitute for the cottage cheese/ricotta layer, so I used soy, veggie mayonnaise and a veggie cheese with fresh herbs. What I was looking for was flavor and texture. Next time you run out of an ingredient, don't go and purchase that ingredient; instead, substitute it with something else while concentrating on flavor, texture and aroma. You'll be pleasantly surprised on how well it turns out.



Here's the latest article from the Vegetarian site at

Basic Tomato Sauce Recipe
by Jason Hodge, Editor - Vegetarian & Personal Chef sites
Packed full of lycopene, lutein, zeaxanthin, beta-carotene and other heart and health protecting phyto-nutrients, tomatoes are a tasty way to promote and boost your health and well being. Here's one of the ways I use them to make my basic no-measure, tomato sauce.



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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.

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
Personal Chef 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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