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Adventures in Vegetarianism
(Our ideas and recipes come from one of our favorite vegetarian websites, which is the site of the Vegetarian Resource Group, a group of registered dieticians and physicians dedicated to providing the truth as well as great advice on eating the vegetarian way. And, the Cook'n Vegetarian CD is also another great resource for vegetarian recipes.)
 This disease, whose symptoms include abdominal pain and constipation, sometimes alternating with diarrhea, is almost unknown in less-developed countries—it’s generally thought to be due to a low-fiber diet—and there’s NO fiber in red meat.
Research shows that red meat causes intestinal bacteria to produce a toxin which weakens  intestinal tissue and favors formation of diverticula (small pouches in the large intestine). Vegetarians have been shown to have a far lower incidence of diverticular disease because of their high-fiber diets.
With this in mind, perhaps it wouldn’t hurt to eat a little less red meat and more veggie-type dishes. Here’s a couple recipes to get you started that we’ve found to please the pickiest in our families: Mexicali Corn and Squash Bake (a casserole that serves 4) 4 C yellow squash 1 large onion, chopped ½ C green pepper, chopped 1 Tbsp extra virgin, cold-pressed olive oil 1½ C cream-style corn ½ C (4 oz can) roasted, peeled, chopped, green chilies 2 Tbsp pimiento 1 clove garlic, crushed ¼ C cilantro leaves, finely chopped ¼ C cornmeal Salt and pepper to taste Cut squash into thin rounds and steam until tender. Drain, reserving some liquid, set aside. Saute onion and green pepper in oil until soft. Combine all seasonings and veggies. Layer half of mix into lightly oiled casserole dish and sprinkle with half the cornmeal. Layer rest of mix and top with remaining of cornmeal. Bake uncovered at 350 for about 15 min covered, then 5 more min uncovered. Add squash liquid during baking, if needed.  Download this recipe.
Fiesta Salad (serves 4-6) 2 C cooked bean variety (black, pinto, kidney, even small white) 1 C mixed, raw red and green pepper, chopped 1 C cooked brown rice 1 C cooked corn kernels ½ C green onions, chopped 3 large tomatoes, chopped 2 Tbsp cilantro, chopped (or to taste; we like LOTS) Salt and pepper to taste Dressing of choice DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
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