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1993-01-13
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Path: not-for-mail
Newsgroups: rec.food.recipes,rec.food.veg
Distribution: world
From: kja@cbnewsf.cb.att.com (krista.j.anderson)
Date: Fri, 10 Apr 1992 23:07:31 GMT
Subject: LACTO: Bean Spread
References: <29E36019.3FF3@mthvax.cs.miami.edu>
Summary: orig. subject: LACTO/VEGAN: Vegetarian Cold Cuts
Archive-Name: recipes/lacto/bean-spread
Keywords: recipe lacto bean spread
Followup-To: rec.food.veg
Organization: AT&T
Approved: aem@mthvax.cs.miami.edu
Message-ID: <29EEF32B.1424@mthvax.cs.miami.edu>
In article <29E36019.3FF3@mthvax.cs.miami.edu>,
ssclift@neumann.waterloo.edu (Simon Clift) writes:
> Does anyone have any recipes for a vegetarian equivalent to cold-cuts,
> or any ideas (other than peanut-butter and jam, or cucumbers :-) ) for
> replacing liverworst and cold-cuts on sandwiches?
Oh, another easy sandwich spread is to partially mash any kind of bean
(I like kidney beans) and mix it with some yogurt, dry or fresh dill
weed, salt and lots of black pepper. You can also add just a little
toasted tahini (sesame butter) and/or omit the yogurt.
Cooking beans is easy although time-consuming and can be made much more
digestible than canned beans. Do soak the beans overnight and then
rinse thoroughly to leach out and wash away oligosaccarides. Then boil
in water until completely tender. I even soak and rinse lentils and
split peas and it seems to help. Sprouting whole beans will also
reduce the oligosaccarides as well as the cooking times.
Gas occurs because humans can't digest the oligosaccarides, so
intestinal organisms get a chance to digest them. Gases are
by-products of the digestion by those organisms. Some of the gases
have more odors than others.
By the way, processed foods won't sprout! I tried to sprout pearled
barley and finally realized that the germ had been removed. Silly me. :-)
(Even after 3 days in the sprout jar they hadn't fermented; they cooked
up very fast. :-) )