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Aug 1, 2011 06:47 AM


Welcome to this month's cookbook of the month: - Dried Beans & Peas, Lentils and Nuts - Vegetables, Grains, and Dairy - Soups, Salads, and Drinks - Sauces and Added Flavorings

Use this thread to discuss recipes from World Vegetarian. The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed. Please paraphrase!

I have enjoyed my six months doing COTM, but am happy to pass that honor on to LulusMom, who will do a great job, I'm sure. Now will be time for me to participate more in the COTMs. Thanks to all of you for your help and patience; you know who you are. HAPPY COOKING!!!

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  1. This is really Neat, Bayou...! Nice and compact. Many thanks to you and all you did for us avid COTMers. Now maybe you can relax and get back to cooking. I'm hoping my copy of WV will arrive this week. Till then I'll have to rely on some internet recipes. Hoppy Kookeen...

    1. Thank you, bayoucook! Now you may return to the ranks of mere mortal, though former organizers always wear a COTM badge of honor. :).

      Here's a link to the Paletas August COTM Companion thread.


      1 Reply
      1. Just picked up the book from the library. Oh my goodness this book is ample. Even the librarian noted that this must be a lot of vegetable recipes! [She thinks our COTM is really neat.]

        Will start going through the book later today. Looking forward to finding some treasures.

        4 Replies
        1. re: smtucker

          I was going to suggest you invite her to join us, but then you might have competition for the books!

          ETA: I also wanted to provide these links to some past recommendations for recipes to try out of World Vegetarian:


          1. re: The Dairy Queen

            Of course I did invite the librarian to join us. She allowed how after raising 6 children, she simply doesn't cook much anymore. If we did a microwave-dinner-in-four-minutes book, she might reconsider.

            1. re: smtucker

              If there were a microwave dinner in four minutes book, and the results were delicious, I would be totally in line for that book, right behind your librarian! In fact, as discussed in the latest (round 3) "3 most recent purchases" thread, I own the microwave cookbooks authored by Sahni; Kafka, and Anderson (Jean). I've only cooked from the Sahni one, and it was really terrific!

              I notice Jaffrey has a microwave cashew nuts recipe in WV that I was planning on trying on Sunday, except that they didn't have raw cashews at the grocery store I was at. But, it's still on my list!

              Microwave cooking is very energy efficient, and it doesn't heat up your kitchen (as I try to avoid doing in summer).


              1. re: The Dairy Queen

                I have that Sahni microwave book, and I've only cooked a few things from it, but they were indeed terrific. Wouldn't that be a neat twist for a COTM?! As someone with a demanding day job, I sure wish I would explore more books like that one.

        2. I just today picked up the cookbook from the library. Like smtucker, I was surprised at the book's size: That's a lot of vegetable recipes! I'm very excited try some of them and expand my horizons a bit.

          1. I see reference to brown mustard seeds in several recipes in the book. I have black mustard seeds. Does anyone know if brown mustard seeds are the same thing as black mustard seeds or if they are different entirely? Thanks for any guidance you can provide.

            18 Replies
            1. re: BigSal

              From what I have read, black mustard seeds are favored by Indian cooks but they have been replaced by brown mustard seeds because the brown variety is more economical to grow and harvest... Also, the brown seeds are less pungent than the black seeds.


              1. re: Gio

                Thanks, Gio. I guess I'll try the recipes with the black mustard seeds and see how it goes.

                1. re: BigSal

                  Yeah, Indian spices have lots of seeds and pods. There are also black cardamom seeds. This thread reminded me that I actually have some black cardamom and will look for recipes in World Veg.

                  My problem is that I get all excited about Indian food and buy all kinds of spices, seeds, etc. After a while I move on to something else and, months, even years, later, I find these jars full of decrepit spices.

                  However, I do tend to cook Indian food more often than any other. I love the flavors so much! I've soaked mung beans overnight to grind them and make pancakes, etc., etc., etc.

                  1. re: oakjoan

                    Glad to hear that I'm not the only one with neglected spices. I look forward to reading your reviews of the mung bean pancakes.

                    1. re: oakjoan

                      I hear you! I keep a plastic box full of spices in the freezer. I keep jars on a shelf as well, but this way if I think the spices have lost their punch I can dump the small jars and refill. And some items that I know I use rarely, I only keep in the freezer. (Plus, after the last infestation of pantry moths a few years ago, I keep all my grains in the freezer.)

                      But I have more things in my pantry that I can manage to use. I've really got to focus on using things up more frequently. Didn't someone start a thread on 'pantry day', a day to cook things from your pantry? I really ought to do that.

                      1. re: Karen_Schaffer

                        Karen: I've just discovered I have an infestation of moths as well. Nothing like opening a cupboard and having a bunch of tiny moths fly out into the room. Yech! So I'm tossing all my cornmeal, garbanzo flour, etc. Sorry to lose them.

                        I also have an infestation of fruit flies. You can't leave any cut fruit on the counter for more than a couple of minutes.

                        This reminds me of a terrible house guest we had a couple of years ago. He was extremely neurotic and was SHOCKED to see fruit flies landing on a piece of cut fruit. He slammed his fist down on the counter and shouted "#&!@#$$!!FRUIT FLIES!!" He scared me to death. I told him he'd have to move to a hotel if he ever did that again....oh, and he'd have to pay for my hospitalization for a heart attack.

                        Luckily he was only staying for a couple of days.

                        1. re: oakjoan

                          Me three on the pantry moths. I've cleared out the cupboard and chucked some stuff away, but the little blighters are still coming.

                          1. re: greedygirl

                            moths, yuck, took me ages to get rid of an the process learned that for the type i had anyway they hate bay leaves, i now leave bay tucked in corners in all my cupboards and, fingers crossed, it has helped a lot.

                            1. re: qianning

                              I put a couple of bay leaves in each of the bags of flour and cornmeal that I leave in my cupboard. Never had a problem. Knock on wood....

                      2. re: oakjoan

                        I just wanted to mention for the benefit of others who tend to cook Indian food infrequently: if you think you won't use too much of a spice, buy the whole spice instead of ground and grind as needed. Whole spices keep for ever. I have cloves, cardamom and cinnamon, among others that are years old and they are still good. Second, I'd suggest buying from an Indian grocery store, if you can find a decent one in your neighborhood. I have found that their prices are often way better than the spice aisle of a supermarket or a specialty store.

                        1. re: sweetTooth

                          sweetTooth, that's a great tip. Do you store the whole spices in your freezer or just in your cupboards?

                          As for me: ant infestation right now. I don't know what they are after. The only thing that is out is the dish soap. Oh, and tomatoes ripening on the counter.


                          1. re: The Dairy Queen

                            I learned something interesting from our bug guy about ants (we get them about once a year). They use pheromones to follow each other to/from the food they want. So, if you can find the source, or even just the line they seem to be walking, and then spray it with something like windex, you can do a lot towards stopping them. Now, of course, they can always just start looking for a new spot, but it does help.

                            1. re: LulusMom

                              I've been spraying them with my non-toxic spray, which is tea tree oil, lavender, and peppermint with a bit of 7th generation dishsoap in it. Maybe I need something more toxic, eh?


                              1. re: The Dairy Queen

                                I'd hate to be the person to tell you to put more toxicity in your kitchen, but the windex worked a dream for me.

                                1. re: LulusMom

                                  I suppose you need to use something toxic when it's your aim to kill something. My earth-friendly approach isn't working. I want the ants gone. Vinegar hasn't worked either. I shall try the windex. Not to worry. We have it, we just try not to use it often. And I'm pretty sure my husband uses it whenever he thinks I won't notice.


                                  1. re: The Dairy Queen

                                    I'm with you - I don't really like using those things, especially with a little kid around, but I also don't want to have to search through her food for ants. Icky. I just hope it helps for you too.

                                    1. re: LulusMom

                                      Windex isn't really toxic -- it's basically ammonia, rubbing alcohol, and blue coloring. (You can even make a home-made version, leaving out the unimportant blue color.) I mean, you wouldn't want to drink it, but it's not poisoning the ants. What's it's doing, like LLM says, is erasing or covering the pheromone trail, not killing the ants themselves. Which is an interesting idea, and I'll have to try it the next time we have ants (happily, they haven't invaded for a few years now, knock on wood!).

                            2. re: The Dairy Queen

                              Sorry for the late response TDQ. Yes, I just store the whole spices in jars in the cupboard.