Boullion

"Cheerful Pickle" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi, gang,

Ever since January when I adopted a vegan diet in January,
though not for "strictly vegan" reasons, I have had to
make plenty of adjustments in my diet. Some things were
real sacrifices, such as giving up Mexican food

and

Quoted message said:

pizzas.

you gave up pizza? i did too at first, cause it thought i'd
be gross without cheese. but man, a year later i tried a
cheeseless pizza, and it was totally awesome. a lot of
places have vegan-friendly crusts, and if you get one that
will give you lots of veggie toppings, you can nail a really
great pizza. some places look at you like you're crazy when
you ask for no cheese, and will still put it on after you
specify it a zillion times, but more often than not i find
it works out well.

Other things proved to be pleasant alternatives. In
February, I

Quoted message said:

discovered vegetarian bullion, which led me to become
almost a vegetable soup addict.

However, there is one thing that really bugs me about the
vegetarian

bullion

Quoted message said:

I see on the market. (The same holds true for meat based
bullions.) I would probably use more if they processors of
all the bullions on the market did not go totally
ballistic in the amount of salt they put into their
products. It is very high.

It seems to me that if a person is capable of making his
own soup from a mixture of vegetables, spices and bullion,
then he is certainly capable of deciding for himself how
much salt to add, rather than have some stupid twits in
some bullion factory off somewhere in La-la land try to
impose their taste on him by adding too much salt. If I
can make soup, then I am perfectly capable of either using
a salt shaker or a measuring spoon to

add

Quoted message said:

my own salt. After all, is that not why they invented salt
shakers in the first place? If something does not have
enough salt, then you can always add more, if it has too
much, then you are stuck. YUK!!!

Does anyone make a salt-free vegetable bullion?

i don't know, but the imagine brand organic veggie broth is
one of my faves. it's in a tetra pack, and it ain't cheap,
but it's got fantastic flavour. i don't find it too salty,
and i like that you can really taste a depth in it, like a
whole spectrum of veggies, instead of a flat, salty, veg-soup-
base flavour. it's my fave, for sure. (ps, their tomato soup
is also totally awesome!)

Quoted message said:

--
Andy Rugg - The Cheerful Pickle To email me, please remove
"postheap" from my email address. Thanks.

You don't have to give up pizza if you don't want to! Have
you ever been to boston pizza (do you have one near you)?
They have this totally awesome Californian (that comes
cheeseless, all you have to do is ask for no parmasan
flakes) And it's SOOO good. And mexican food? Don't let
being vegan stop you from enjoying good stuff. You can make
tacos from refried beans, instead of beef, and if you miss
the cheesy taste, there are some vegan cheeses out there
that don't completely suck. 😉

And as for the boullion, there is a few low-sodium boullion
that I know of Kallo Organic Low Salt boulion stocks,
organic gourmet low sodium vegetable bouillon and marigold
swiss vegetable vegan bouillon (those are usually in hippie
stores, if you have one in your area). I don't know about
mccormack, I like their boullion a lot, but I usually use
one cube for about 3 L of water, I don't know how much salt
is in there though. There is another one, that I don't know
the name of it, I think it's called Rapunzel vegan vegetable
boullion, comes in a mustard colored pakage, and it is
fairly low sodium, it tastes pretty good and I've seen it at
the regular supermarket.

Hear is a guide to vegetarian broths and boullion fron the
vegetarian resource group.
vrg.org99janbroth.htmOpen ↗

Hope this helps,

Greenie

"Cheerful Pickle" <[email hidden]>
wrote in message
news:<[email hidden]>...

Quoted message said:

Hi, gang,

Quoted message said:

Quoted message said:

Ever since January when I adopted a vegan diet in January,
though not

Quoted message said:

for "strictly vegan" reasons, I have had to make plenty of
adjustments

Quoted message said:

in my diet. Some things were real sacrifices, such as
giving up

Quoted message said:

Mexican food and pizzas. Other things proved to be
pleasant

Quoted message said:

alternatives. In February, I discovered vegetarian
bullion, which led

Quoted message said:

me to become almost a vegetable soup addict.

Quoted message said:

Quoted message said:

However, there is one thing that really bugs me about the
vegetarian

Quoted message said:

bullion I see on the market. (The same holds true for
meat based

Quoted message said:

bullions.) I would probably use more if they processors
of all the

Quoted message said:

bullions on the market did not go totally ballistic in the
amount of

Quoted message said:

salt they put into their products. It is very high.

Quoted message said:

Quoted message said:

It seems to me that if a person is capable of making his
own soup from

Quoted message said:

a mixture of vegetables, spices and bullion, then he is
certainly

Quoted message said:

capable of deciding for himself how much salt to add,
rather than have

Quoted message said:

some stupid twits in some bullion factory off somewhere in
La-la land

Quoted message said:

try to impose their taste on him by adding too much salt.
If I can

Quoted message said:

make soup, then I am perfectly capable of either using a
salt shaker

Quoted message said:

or a measuring spoon to add my own salt. After all, is
that not why

Quoted message said:

they invented salt shakers in the first place? If
something does not

Quoted message said:

have enough salt, then you can always add more, if it has
too much,

Quoted message said:

then you are stuck. YUK!!!

Quoted message said:

Quoted message said:

Does anyone make a salt-free vegetable bullion?

Quoted message said:

Quoted message said:

Quoted message said:

--

Quoted message said:

Andy Rugg - The Cheerful Pickle

Quoted message said:

To email me, please remove "postheap" from my email
address. Thanks.

"Cheerful Pickle" <[email hidden]>
wrote in message <snip>

Quoted message said:

It seems to me that if a person is capable of making his
own soup from a mixture of vegetables, spices and bullion,
then he is certainly capable of deciding for himself how
much salt to add, rather than have some stupid twits in
some bullion factory off somewhere in La-la land try to
impose their taste on him by adding too much salt. If I
can make soup, then I am perfectly capable of either using
a salt shaker or a measuring spoon to

add

Quoted message said:

my own salt.

And you're perfectly capable of buying "low sodium" *cans*
of veg broth, and/or adding more water to the broth to
dilute it until it's not too salty.

-Rubystars

Cheerful Pickle <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Hi, gang,

Ever since January when I adopted a vegan diet in January,
though not for "strictly vegan" reasons, I have had to
make plenty of adjustments in my diet. Some things were
real sacrifices, such as giving up Mexican food and
pizzas. Other things proved to be pleasant alternatives.
In February, I discovered vegetarian bullion, which led me
to become almost a vegetable soup addict.

However, there is one thing that really bugs me about the
vegetarian bullion I see on the market. (The same holds
true for meat based bullions.) I would probably use more
if they processors of all the bullions on the market did
not go totally ballistic in the amount of salt they put
into their products. It is very high.

It seems to me that if a person is capable of making his
own soup from a mixture of vegetables, spices and bullion,
then he is certainly capable of deciding for himself how
much salt to add, rather than have some stupid twits in
some bullion factory off somewhere in La-la land try to
impose their taste on him by adding too much salt. If I
can make soup, then I am perfectly capable of either using
a salt shaker or a measuring spoon to add my own salt.
After all, is that not why they invented salt shakers in
the first place? If something does not have enough salt,
then you can always add more, if it has too much, then you
are stuck. YUK!!!

Does anyone make a salt-free vegetable bullion?

Make your own bullion.

Cheerful Pickle said:

Hi, gang,

Ever since January when I adopted a vegan diet in January,
though not for "strictly vegan" reasons, I have had to
make plenty of adjustments in my diet. Some things were
real sacrifices, such as giving up Mexican food and
pizzas. Other things proved to be pleasant alternatives.
In February, I discovered vegetarian bullion, which led me
to become almost a vegetable soup addict.

However, there is one thing that really bugs me about the
vegetarian bullion I see on the market. (The same holds
true for meat based bullions.) I would probably use more
if they processors of all the bullions on the market did
not go totally ballistic in the amount of salt they put
into their products. It is very high.

It seems to me that if a person is capable of making his
own soup from a mixture of vegetables, spices and bullion,
then he is certainly capable of deciding for himself how
much salt to add, rather than have some stupid twits in
some bullion factory off somewhere in La-la land try to
impose their taste on him by adding too much salt. If I
can make soup, then I am perfectly capable of either using
a salt shaker or a measuring spoon to add my own salt.
After all, is that not why they invented salt shakers in
the first place? If something does not have enough salt,
then you can always add more, if it has too much, then you
are stuck. YUK!!!

Does anyone make a salt-free vegetable bullion?

What an awfully long post just to ask that simple question.
Try making your own veggie stock using your favorite
veggies. You can make huge batches and store it in the size
of containers you would normally use per cooking episode.
Look up recipes for vegetable stock using Google and find
one that suits your tastes.

katie said:

you gave up pizza? i did too at first, cause it thought
i'd be gross without cheese. but man, a year later i tried
a cheeseless pizza, and it was totally awesome. a lot of
places have vegan-friendly crusts, and if you get one that
will give you lots of veggie toppings, you can nail a
really great pizza. some places look at you like you're
crazy when you ask for no cheese, and will still put it on
after you specify it a zillion times, but more often than
not i find it works out well.

Hi, Katie,

It would seem that part of the purpose of the cheese is, of
course, its flavor. However, I imagine it would be a bit
awkward eating a pizza without cheese without everything
falling all over the place everytime the piece of pizza
droops, for Pete's sake. What holds all the onions,
jalapenos, etc. in place? Super glue? As I wrote this, I
thought that a cheeseless calzone would make more sense.

Of course, things can get rather weird in trying to avoid
all meat and cheese. For years, I only ate spaghetti with
tomato sauce, not because I did not like the meat, but
because I was not one for cooking (for one, anyway) and I
only found ready-made tomato sauce in a jar in the store
rather than meat sauce. I had almost forgotten there was
such a thing as meat sauce. So, last month when I went to a
church spaghetti feed and found out they used meat sauce,
suffice it to say that naked spaghetti without any kind of
sauce is ... yuk. Oh, well, live and learn.

Thanks for the info on the Imagine brand bouillon. I haven't
seen it yet. I hope that the local health food store carries
it. I also hope it is not TOO expensive, since I am on a
limited disability pension. and I go through a ton of soup
every week, almost every day.

--
Andy Rugg - The Cheerful Pickle To email me, please remove
"postheap" from my email address. Thanks.

Ms.Green <[email hidden]> wrote in message =
news:4OZlc.373895$Ig.83981@pd7tw2no...

Quoted message said:

And as for the boullion, there is a few low-sodium
boullion that I =

know of

Quoted message said:

Kallo Organic Low Salt boulion stocks, organic gourmet low
sodium =

vegetable

Quoted message said:

bouillon and marigold swiss vegetable vegan bouillon
(those are =

usually in

Quoted message said:

hippie stores, if you have one in your area).=20

I use the Marigold Swiss vegtable vegan boullion poweder
as it is vegan = and gluten-free. I get it from
Sainsbury's in the UK.

Sarah --=20 Books, books and occassionally more books! http-
://cgi6.ebay.co.uk/ws/eBayISAPI.dll?ViewSellersOtherItems&u-
serid=3Dpo= okledo

"Cheerful Pickle" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

katie said:

you gave up pizza? i did too at first, cause it thought
i'd be gross without cheese. but man, a year later i
tried a cheeseless pizza, and

it

Quoted message said:

Quoted message said:

was totally awesome. a lot of places have vegan-friendly
crusts, and if you get one that will give you lots of
veggie toppings, you can nail a really great pizza. some
places look at you like you're crazy when you ask for no
cheese, and will still put it on after you specify it a
zillion

times,

Quoted message said:

Quoted message said:

but more often than not i find it works out well.

Hi, Katie,

It would seem that part of the purpose of the cheese is,
of course, its flavor. However, I imagine it would be a
bit awkward eating a pizza without cheese without
everything falling all over the place everytime the
piece of pizza droops, for Pete's sake. What holds all
the onions, jalapenos, etc. in place? Super glue? As I
wrote this, I thought that a cheeseless calzone would
make more sense.

honestly, i haven't found it to be any more awkward that
what i remember cheesy pizza to be like. cause sometimes the
whole cheese-glob topping thing would just slide right off
when you tipped it vertically or took a bite that still hung
on. actually, something i always hated about pizza cheese
was when you swallowed a bite but the rubbery cheese somehow
managed to string into your mouth still so you had a big
cheese string in your throat gagging you. ick. that always
grossed me out (although pizza was always one of those yummy
things that you scarf rather than take the time to eat
properly so as to avoid cheese-gags). anyhow, it's kinda
nice to have non-gag pizza now. and i just hold it
carefully, and things don't fall off any more (the sauce
sticks it on pretty well, especially since it's kinda 'glued
on' by being baked and having the sauce evaporate onto it,
know what i mean? i'd like to try making one from scratch
sometime. a nice thin wholewheat crust, good n' crispy, just
packed with tomatoes, mushrooms, green olives & garlic, with
yummy tomatoey sauce, maybe some spinach...mmm...

Quoted message said:

Of course, things can get rather weird in trying to avoid
all meat and cheese. For years, I only ate spaghetti with
tomato sauce, not because I did not like the meat, but
because I was not one for cooking (for one, anyway) and I
only found ready-made tomato sauce in a jar in the store
rather than meat sauce. I had almost forgotten there was
such a thing as meat sauce. So, last month when I went to
a church spaghetti feed and found out they used meat
sauce, suffice it to say that naked spaghetti without any
kind of sauce is ... yuk. Oh, well, live and learn.

Thanks for the info on the Imagine brand bouillon. I
haven't seen it yet. I hope that the local health food
store carries it. I also hope it is not TOO expensive,
since I am on a limited disability pension. and I go

through

Quoted message said:

a ton of soup every week, almost every day.

--
Andy Rugg - The Cheerful Pickle To email me, please remove
"postheap" from my email address. Thanks.

Cheerful Pickle wrote: <...>

Quoted message said:

It would seem that part of the purpose of the cheese is,
of course, its flavor. However, I imagine it would be a
bit awkward eating a pizza without cheese without
everything falling all over the place everytime the
piece of pizza droops, for Pete's sake. What holds all
the onions, jalapenos, etc. in place? Super glue? As I
wrote this, I thought that a cheeseless calzone would
make more sense.

The sauce on the pizza thickens as it cooks and does a
pretty good job of holding ingredients. At least in my
experience. You may want to first sautee ingredients that
put out a lot of moisture when they cook.

<...

katie said:

i'd like to try making one from scratch sometime. a nice
thin wholewheat crust, good n' crispy, just packed with
tomatoes, mushrooms, green olives & garlic, with yummy
tomatoey sauce, maybe some spinach...mmm...

Hi, Katie.

Yum, yum. If you did that, I'd wish we were neighbors.
Anyway, if you have any good recipes for one, let me
know. Thanks.

By the way, as far as things sliding off the pizza, I
suspect that would always be an advantage to calzones, which
are basically pizzas folded before cooking so that the
goodies are sealed in.

--
Andy Rugg - The Cheerful Pickle To email me, please remove
"postheap" from my email address. Thanks.

"Cheerful Pickle" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

katie said:

i'd like to try making one from scratch sometime. a nice
thin wholewheat crust, good n' crispy, just packed with
tomatoes, mushrooms, green olives & garlic, with yummy
tomatoey sauce, maybe some spinach...mmm...

Hi, Katie.

Yum, yum. If you did that, I'd wish we were neighbors.
Anyway, if you

have

Quoted message said:

any good recipes for one, let me know. Thanks.

haven't tried any yet, but now that we're talking about
it, i think i might make a pizza for lunch! i'll let you
know how it goes, and if i manage a good crust, i'll post
the recipe. have one from chef deb on vegsource right now,
but i'm not sure if it's whole wheat. i'll try to dig up
one that is.

Quoted message said:

By the way, as far as things sliding off the pizza, I
suspect that would always be an advantage to calzones,
which are basically pizzas folded before cooking so that
the goodies are sealed in.

--
Andy Rugg - The Cheerful Pickle To email me, please remove
"postheap" from my email address. Thanks.