Letters - Letter to the Editor

Vegetarian Times, Feb, 2000

Ah, There's the Rub

In "One Month to a Strong Defense" [December, p. 46], you provided 31 great immune enhancers. I am surprised, and somewhat disappointed, that getting a massage regularly did not make the list.

Massage therapy has been shown to reduce stress and anxiety and to increase immune function. Massage not only feels good but is also preventive medicine.

Kevin Clark, M.P.A. White River Junction, Vt.

Bicycle Odyssey

This letter is from a 60-year-old woman who biked 12,000 miles around Europe in 10 months. Throughout her journey, she kept us updated with 19 postcards (including one of the Acropolis, at right) from the countries she cycled around.

After a great night's sleep in my own bed last night, I awoke wondering if I'd really been to all those far-off places or whether I was just suffering from an acute Rip Van Winkle syndrome. But seeing the tar blotches on my bike frame, the odd spoke in the rear wheel from Germany, a huge rent in my cycling pants from the hit-and-run I suffered in Wales and a credit card maxed out with charges in exotic currencies, I decided I really had been on the road.

I heard many tired old vegetarian jokes along the way but got the last laugh as I constantly outrode men half my age who made a habit of pigging out on steak. I seldom ate in restaurants as it was rare to find anything satisfying and/or vegetarian in the little eateries on the backroads on my route. However, the outdoor village markets and farmers' roadside stands were something to behold. I ate like a queen--a veritable cornucopia of seasonal delicacies.

Next on my agenda: a horseback ride through Botswana.

Megan Timothy West Toluca Lake, Calif.

All in the Family

I have been vegetarian for two years, and I normally picked up Vegetarian Times from the newsstand to complement my other veggie cookbooks. But this semester I am living at home and have become a subscriber to the magazine.

I am proud to say that my family has gotten into the vegetarian spirit. My father does the grocery shopping--he's been reading the magazine and then buying the items for the recipes he wants to try. My mom even served the portobello mushroom burgers and vegetable kabobs to my grandparents when they came over last summer. My parents still have a long way to go before they completely give up meat, but it is nice that I do not have to do all the cooking.

Thank you for having a wide variety of recipes, especially ones that are great at seducing the family to going veg. It's heartening to see that the choices one makes really do influence others.

Colleen Cetera Rockford, Ill.

Pizza For Two

We have been subscribers for four years now. My daughters, Christine and Nancy, are vegetarians and love to cook.

Here is a photograph of them with the pizza they made from a recipe in the September 1997 issue (we keep all the issues).

Thanks for a great book!

Linda Carlson Edmonton, AB Canada

We Can't Make This Stuff Up!

Not only is Vegetarian Times my mom's favorite magazine, but it's mine as well. It helps me spread the message to be kind to animals (like me, below).

"Rozco" Palm Beach Gardens, Fl.

Reader Recipe of the Month

We chose this recipe from Karen Greenlee of Lawrenceville, Ga, For her efforts, she will receive a Vegetarian Times apron. Send your favorite original recipe to Kathy Farrell-Kingsley, Food Editor, Vegetarian Times, 4 High Ridge Park, Stamford, CT 06905.

Black Bean Salad with Citrus Dressing

8 SERVINGS

DAIRY-FREE (30)

1/4 cup vegetable oil
1/4 cup red wine vinegar
1/3 cup orange juice
2 (15-oz.) cans black beans, rinsed
  and drained
15-oz. can mandarin oranges,
  drained
15-oz. can corn, drained
1 medium red bell pepper, cut into
  large dice
1 medium green bell pepper, cut
  into large dice
1 small onion, diced

IN LARGE GLASS or ceramic bowl, whisk together oil, vinegar and orange juice until well blended. Add remaining ingredients, mix well and serve. For even more flavor, cover and let stand at room temperature for several hours or in the refrigerator overnight. If chilled, bring to room temperature before serving.

PER SERVING: 215 CAL; 8G PROT. 7G TOTAL FAT (1G SAT. FAT); 31G CARB.; 0 CHOL.; 180MG SOD.; 8G FIBER