All Posts for September 2006

Home Page:World Vegetarian Day-Oct.1st

Friday, September 29th, 2006

Since October 1st is World Vegetarian Day, I bumped my blog on chocolate to bring you information about a meatless diet. As I explain in Kitchen Nutrition with Recipes, all the recipes to date are meatless, so I decided to feature a recipe with tempeh and green soybeans, since they are two non-meat, protein foods I use in my meatless menus. However, I do plan to feature tempeh in a future blog.

Do check out the Horizons Cookbook in Book, Film, and Website Reviews. It’s a great cookbook with wonderful recipes and great photos of the dishes from their Philadelphia restaurant. The culinary partnership of Rich Landau and Kate Jacoby makes a delicious combination.

The quote in Health Flashes may surprise you. It did me, since the American Dietetic Association has not always been pro-vegetarian. The paper was made available to me from the Vegetarian Resource Group. They, along with The North American Vegetarian Society, are two great places to find information. See Profiles for more information.

While I don’t expect everyone reading this posting to jump on the vegetarian bandwagon, maybe on October 1st you could try going meatless for one day. As the old ad on TV used to say, “Try it. You might like it!” I did 30 years ago and have never regretted my decision to make my meals meatless. The experience of eliminating meat from my diet was my entree into concern for my health, the health of my family, and the health of the planet. (See This ‘n That for my take on Menopause and Vegetarianism.) It was my wake-up call and has led me to challenges about myself and my environment that I don’t think I would ever have experienced.

Happy World Vegetarian Day!

Horizons Cookbook

Friday, September 29th, 2006


I do not consider myself a gourmet cook and therefore generally do not purchase gourmet cookbooks, even if they are vegetarian. However, I made an exception with the Horizons Cookbook by Rich Landau and Kate Jacoby. Why? Because before I purchased their book, I ate at their restaurant, originally called Horizons Cafe and now called Horizons.

Introduced to the restaurant by friends who are not vegetarians, we became hooked with the first bite of each of our dishes. The presentation, the sauces, the variety—unbelievable! Even my husband likes their food and he is about as far away from vegetarianism as I am to eating carpaccio (thin slices of raw beef or fish). This is incredible, considering all the recipes are vegan.

Most of the recipes are not super-simple because, after all, it is a gourmet-style cookbook. But many of the recipes are not that difficult to prepare and the color plates of the dishes are mouth-watering enough to make you eager to try some of them. Actually, I did find a recipe that is quite simple: Sauteed Baby Bok Choy with Pine Nuts. Try it as a side dish for dinner soon.
(See reprinted recipe below.)

In addition to the wonderful recipes, the early pages explain how the book came to be and contains a section called Getting Started, which includes Basic Cooking Methods and Common Ingredients for Savory Foods. And the dishes are savory!!! Rich is in charge of the entrees and Kate deals with desserts. By the way, the desserts are wonderful; you don’t even miss the milk or eggs found in most desserts.

The authors travel extensively to bring back flavors that tempt any palette, vegetarian and non-vegetarian. If you ever do come to Philadelphia, I urge you to eat at Horizons. If not, get a copy of their cookbook, published by the Book Publishing Company. Their website is: or call them at 1-800-695-2241. The book costs $19.95, plus postage and handling.

Just click on for more information about the restaurant. When I spoke with Kate Jacoby about the review, she said the book is also available through their restaurant, so feel free to call them at 215-923-6117, Tuesdays through Saturdays. Or send a check for $25 to their address: 611 S. 7th St., Philadelphia, PA,19147. The book is well worth the price.

Sample Recipe from Horizons Cookbook: Gourmet Meatless Cuisine
Sauteed Baby Bok Choy with Pine Nuts

Recipe notes on p. 95 from Rich Landau: Bok choy has always been one of my favorite vegetables. Watch the leaves when cooking. Cook them just until they wilt and turn a deep green. The base of the bok choy will still be crunchy at this point. Baby bok choy is great to work with since you can serve the whole vegetable, which makes a beautiful presentation.


2 tablespoons olive oil
1 teaspoon garlic, crushed
1/4 cup pine nuts
1/4 cup orange juice
1/4 cup water
4 heads baby bok choy (allow 1 whole head per person)
2 teaspoons tamari soy sauce
1 teaspoon toasted sesame oil

Heat the olive oil in a skillet and add the garlic and pine nuts, stirring until they start to turn brown. Add the orange juice and water, and bring to a boil. Add the bok choy and cover to steam for about 2 minutes. Uncover and add the tamari and sesame oil. Continue cooking until bright green. Remove from the heat and serve immediately.

Yield: 4 to 6 servings

Note: I added bean sprouts for garnish for the photo. EllenSue