it seems that every time we bring aboard another mod, they lose interest fairly quickly. so i'm hoping at least 3 of you will raise your hand, and try your hardest not to lose interest. i really hate making these pleas. for one, they're off topic! (i mean, unless you want to see a recipe for ex-moderator stew, but that'd also be off topic because it's totally not vegan!)
i think part of the reason why the newer mods don't stick around is because they weren't around during the dark ages prior to entry moderation. trust me, you don't want to see what this community would be like if the entries weren't moderated. it was around august 2005 that we started moderating entries. we deleted the completely off-topic entries, but the entries without subject lines and outdated links (because the recipe wasn't pasted into the entry, so we're SOL if we're curious about a particular recipe that's now lost) feel free to browse around back then. it was atrocious. if you would like to be a part of keeping this place awesome, please volunteer.
so, newbies who haven't been added to the mass of the unmoderated yet. first and foremost, please try to remember to give your entries a descriptive subject line. for example, check out this link. http://community.livejournal.com/vegancooking/2005/07/ that page would be so much more useful if those "(no subject)"s actually had a descriptive subject line. it can still be flowery, if you're used to making your subject lines all foofy, but please try to put information in there.
second, please try to include the recipe in the text of the post. like i said above, links get outdated, and vegancooking will stick around. but just because you paste the recipe in the entry, doesn't mean don't also post the link. the link will act as the "give credit where credit is due" part.
so, those 2 things if adhered to, will alleviate 80% of the pressure on the mods. (so maybe the new ones will stick around a little longer?) and it will also accelerate your addition to the pile of bodies that is the unmoderated bunch. speaking of which, i try to keep on top of this, but sometimes i approve entries while i am away from my e-mail, where i usually do the search to see your posting record. so if you think you have made 3+ entries in a row without having been rejected, let me know, i'll check, and if all is good, i'll remove you from moderation.
and thirdly, please check the tags (for the more recent entries) and the memories (for the pre-2005 entries) if you think your question might be a common one. like egg replacer or soymilk, or if you're looking for a chocolate chip cookie or cupcake recipe. and speaking of tags, they're only useful if you use them. try to always add a tag to your post. (you can't create new ones, only choose from what's there. but if you think there should be a new tag created, there should be an entry on vc_moderators for tag requests.
ok. that was a lot of stuff. hopefully it wasn't tl;dr for you.
so in summary, mod hopefuls raise your hands, and worthy moderateds poke me in the ribs.
2 tablespoons olive oil
1 medium sized onion, finely chopped (about 1 cup)
3 cloves garlic, minced
2 cups finely chopped mushrooms
1 tablespoon chile powder
1 teaspoon salt
1 (15 ounce) can tomato sauce
1/4 cup water
1/2 cup quinoa
4 Large red bell peppers
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon pure maple syrup
fresh cilantro for garnish
In a saucepan over medium heat, sauté the onions in the olive oil for 3-5 minutes, until onions are translucent. Add the garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture. Stir in the chile powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water, lower the heat and cover, and simmer for about 20 minutes, stirring once.
Meanwhile, preheat the oven to 350 F and prepare the peppers: Boil a pot of water. Cut the tops off the peppers and remove the seeds. Boil the peppers for 5 minutes and then drain them.
Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with filling and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers and bake for 15 minutes. Remove form oven, garnish with cilantro, and serve.
Recipe from VEGAN WITH A VENGEANCE
Red Wine Vinegar
Chop up the veggies. Add the Vinegar, salt, & pepper and chill overnight.
You can add in any other veggies that you like. I've had it with broccoli, cauliflower, and peppers. My grandma makes the same thing but adds sugar to the vinegar. It's good like that as well but I prefer the healthier version!
My local co-op just bought a ton of dandelion greens. Anyone got a good recipe? I've no idea how to cook them, and when I asked my Gramma, she said, "I used to make them with bacon and garlic," which isn't much help to me. LOL.
Place in a blender
2 tbs raw pumpkin seeds
1/2 cup jarred salsa verde
Puree these until it is creamy.
1/2 cup frozen mango chunks
1/2 an avocado
1 clove of minced garlic
1/2 cup water
juice of one lemon (lime would probably be even better)
1 tbs apple cider vinegar
puree until smooth
a handful of chopped cilantro
and mix it in.
Hope you enjoy.
A nice man up the road gave us some pumpkins...
I'm not entirely sure why, but I'm not complaining.
We still two of them left and I'd really love to make something delicious and pumkin and vegan to make my family eat.