Letters to Editors
Grandma's Peppers
I love the Vegetarian Journal, and I really loved the recipes you had for vegan pancakes. I made the Buck-wheat-Banana Pancakes (VJ, Sept./Oct. 1999) and they were absolutely delicious!
Along with this letter I have a recipe to share with you from my late grandmother's old recipe book. She passed away in June at the age of 88, and my mother found the book as we cleaned out her belongings. My grandmother was not vegetarian or vegan, but she had a lot of meatless recipes, including Breadstuffed Peppers.
Dan K., Canfield, OH
LENA'S BREADSTUFFED PEPPERS
(Serves 6)
1 cup basmati rice
6 bell peppers
3/4 loaf whole wheat bread
Garlic powder, to taste
Salt or nutritional yeast, to taste
Pepper, to taste
One 15-ounce can tomato sauce
Cook basmati rice in 1 1/2 cups water until firm and tender (about 30 minutes). Meanwhile, wash, seed and drain peppers. Cube the bread, then mix bread with cooked rice in a bowl. Season with garlic powder and spices, then divide the mixture and stuff evenly into pepper shells.
Place the peppers in a crock pot. Pour the tomato sauce over the peppers. Cook on high approximately three hours until peppers are soft.
| Total calories per pepper: 297 | Fat: 9 grams |
| Carbohydrates: 61 grams | Protein: 9 grams |
| Sodium: 742 milligrams | Fiber: 2 grams |
High in Iron
Thanks From ADAVNDPG
I wanted to express my personal thanks along with professional thanks as the California state Co-Coordinator of the Vegetarian Nutrition Dietetic Practice Group of The American Dietetic Association.
I deeply appreciate all the literature, sample books, and stickers you sent me for my exhibit table at the California Dietetic Association annual meeting. I had the table set up to promote the Vegetarian Nutrition Dietetic Practice Group to Registered Dietitians in California and very happily and proudly displayed and distributed the VRG information too, since you were unable to exhibit there. Needless to say, your literature is very popular and helpful to dietitians for their own educational needs, along with those of the public. I would expect you to see some new subscribers from this exposure.
Also, if acceptable to you, I would like to keep the sample books for future table displays along with use for client and fellow RD education. My hope is to open a private practice with a focus on vegetarianism and find some creative ways to focus on vegetarian nutrition as my career passion.
Thank you again for your continued support of dietitians along with your generosity in fulfilling my many requests for literature.
Cheryl A. Craig, RD
California State Co-Coordinator
Vegetarian Nutrition?Dietetic Practice Group
