There has been a little lull on WP recently due to moving house and finishing university (trying to go out with a bang)… but here’s another video from Supreme Master Ching Hai.
…Continue reading…
If you haven’t signed veg4earth yet, do so quickly! It just hit the 2500 mark.
Claudia who writes at Mesmereyed asks:
My main concerns right now are about protein. I know that you are supposed to be able to mix some beans with rice or something to make perfect proteins, but this all confuses me. Can you do a blog post about that? That would help me enormously in putting my meals together.
Thanks!
I have a friend who’s been vegetarian over ten years now, who was the Australian champion for heavy weight lifting in his class. He’s now nearly 60 and still lifting 80% of his champion load. He says that vegetarianism has been an advantage for his sport, which says a lot as it is one of the most protein stressful activities known to man. He still works as a personal trainer and looks buff as.
In his earlier years of vegetarianism Brad would have faced questions about “protein combining”. While one meaty meal might contain a complete protein (all the essential amino acids), vegetable sources were thought to be incomplete. Many new vegetarians are still faced with the myth that in each meal a vegetarian must source a complete protein with all the essential amino acids from a combination of foods.
I’m going to start including a weekly video from Supreme Master Television. Master Ching Hai does a great job of showing us how to use vegetarian meat substitutes with style.
I’m still trying to find the best way to embed this video, but for now, here’s a link:
Check out the fruit covering the Master’s assistants’ faces! Anonymous with style 
It feels strange calling any meal “vegetarian” because after so many years, vegetarian = “food” and everything else = “not food”, if you get my drift. Nevertheless, for you converts out there searching the web, this is vegetarian congee (usual disclaimer: I have no idea what congee actually is but it should be something like this).
Actually I have no idea what a real risotto is. Never mind. Food traditionalists will have long left this blog alone. As far as I know, it means wettish veggies on top of rice, preferably alborio.
Here’s an interesting style of salad that I haven’t really tried before tonight. It’s a great dinner, being full of all sorts of nutritious foods that compliment each other in the stomach as well as the mouth.
OK, so I don’t have any clue if this is a traditional recipe or not, but hey, my wife is Chinese and she’s the one who showed me, so that justifies the title.
Actually my variation of this dish includes a little Kadhi Masala spice so I guess that takes away that justification, just a little bit.
This is a more normal fried rice than the curry one I posted a week or so back. Fried rice (pronounced "fry ly") is a good way to get rid of odd bits of food, in this case, a few dubious looking mushrooms that I would only want to eat after some heavy frying.
fishpond.com.au
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