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Carola, I would really like to engage your comments seriously and respectfully, and I've started writing a response a few times now... and I find myself utterly at a loss. You reject my offering a standard definition of the term "vegetarian" (found in any dictionary). Then you go on to use the...

A meal with only a little bit of meat in it is not a vegetarian meal, and a person who eats only a little bit of animals is not a vegetarian. That isn't about "labels", nor is it about condemning anyone, or taking offense. It's about clarity and communication. Words have definitions...

You've got a ton of great advice here! I've been vegetarian since I left home at 18 (coming up on 30 years now!). I started for ethical/environmental reasons, and only later came to appreciate the health benefits. Wish you the best with it. One note on tofu: if all you've ever had is tofu...

Hi Pam - I know what it's like to have a child with health issues in the family, even if not MY kid -- growing up, my little sister had leukemia, and now my best friend has a son with a major disability. I know that it can make nearly everything more difficult, at least for periods, to put it...

Usually the gas is caused by your GI tract not being used to the fiber. You don't have the bacteria to digest it easily. If you're not used to the food, the quantity of it, or to eating it every day, give your intestinal flora some time to adapt. Keep the total amount of fiber lower at...

I make a big batch of yogurt every two weeks or so. I use 1/2 gallon 1% milk and add 1.25 cups nonfat dry milk powder to it. The added milk powder ups the protein content a bit, and makes it much thicker without straining. It also makes it less likely to separate or curdle, even when you cook...

I make "cream" soups -- celery is my favorite -- with soymilk. True, it doesn't have that full-fat thick taste of a traditional cream soup, but I actually prefer them this way, for daily eating. I like the lighter taste. Just saute some garlic and onion in vegetable oil, throw in the...

I freeze cooked lentils and beans all the time with no problem. Never noticed any effect from the freezing. The reheating can cook them a bit more, so that sometimes can make them slightly softer, but then that happens with refrigerated leftovers too.