General tips

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Weight loss info

The Glycaemic Index Diet
The gi index weight loss program is reliant on the glycaemic index, a chart showing types of food and a score representing the ease that the carbs in the food gets changed to glucose in your system. The theory is that long-acting types of food (ie with a low Glycaemic index score), keep you feeling full longer and help you to take in fewer food without being miserabl;e.
It's also extremely beneficial for people with diabetes, as the low GI types of food are useful in minimizing increases in glucose levels.

Tempeh& Mushroom Stew On a Mashed Potato Bas Recipe

	Category	Stew Recipes
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Ingredients And Procedures

1/3 c Water

1 tb Soy sauce

1/2 c Tempeh

1 sm Onion

1 sm Garlic clove

1 tb Vegetable oil

2 c Mushrooms

1 sm Tomato

1 Bay leaf

1 t Soy sauce (may be doubled)

6 oz Cooked potatoes (or more)

Soy milk -- to taste Vegan margarine -- to taste Seasoning -- to taste

Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain and set aside.

Chop the onion and garlic and saute in the oil for a minute or two. Slice the mushrooms, add them to the pan and cook for another minute or two. Dice the tempeh. Chop the tomato. Add them to the pan, along with the bay leaf and remaining amount of soy sauce. Cook, uncovered, for about 5 minutes, stirring frequently. Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes). Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias

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<h1>Tempeh& Mushroom Stew On a Mashed Potato Bas</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/3 c Water <P>1 tb Soy sauce <P>1/2 c Tempeh <P>1 sm Onion <P>1 sm Garlic clove <P>1 tb Vegetable oil <P>2 c Mushrooms <P>1 sm Tomato <P>1 Bay leaf <P>1 t Soy sauce (may be doubled) <P>6 oz Cooked potatoes (or more) <P>Soy milk -- to taste Vegan margarine -- to taste Seasoning -- to taste <P>Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain and set aside. <P>Chop the onion and garlic and saute in the oil for a minute or two. Slice the mushrooms, add them to the pan and cook for another minute or two. Dice the tempeh. Chop the tomato. Add them to the pan, along with the bay leaf and remaining amount of soy sauce. Cook, uncovered, for about 5 minutes, stirring frequently. Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes). Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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