Christian Chefs Newsletter
March 15, 2000

OUTLINE:
           Introduction
           Christianity in the Kitchen - God's Pursuit
           Learning Subject of the Month - Vegetarian Staples
           Featured Discussion Topic - Vegetarianism
           Recipe Contests
           Recipes
           Recent Job Listings - 4 New
           Featured Website - The Cook's Thesaurus

After many months of design, planning, and brainstorming, God has allowed us to open an intricate Links area on CCF's website this month! Rather than the old, long list of links that mean nothing, we have successfully put together a well-categorized links program with many different functions. Within this program, you can go to the category of website you want to see, view the links, link descriptions, ratings, AND even see reviews others have submitted about the sites. Then after visiting the link, you can come back and rate and review that website yourself, and in so doing, help others to choose the link they really want to see. Also if you have your own culinary or Christian website, you can submit it to be linked there as well. God bless and happy surfing!

CCF's New Links Area:
http://www.ChristianChefs.org/links

This may all sound great, but can it apply to our lives here and now? Yes, it can, because of the method God has chosen to call out to other men. We, as Christians, are that method God uses to pursue the unsaved. In life and in the Bible, you don't see God reaching out to unsaved people through animals, stars, or angels, although at times He does reveal Himself through creation (Romans 1:20). God has called us to be His ambassadors to witness for Him. As Paul says in Galatians 2:20, "I no longer live, but Christ lives in me." In other words, we need not try to reach out through our own strength, for even the unsaved can do that (try and bring glory to their own causes), but we need to reach out with God's strength working through us. Jesus Himself didn't come to us to help the ministry of the high priests of the law. Instead, He came as a humble man, the son of a carpenter, reaching out to the prostitutes, tax collectors, and other people known at the time as the "scum of the earth", taking in not high priests, but mere fishermen to lead the expansion of His kingdom. Even then, Christ didn't lift Himself up as the political head of the nation, as many expected the Messiah would do. He instead humbled Himself even more, being crucified on the cross to physically die for our sins. Many of us Christians try to connect solely with other believers to make ourselves feel better, but Christ calls every one of us into a life of ministry to non-believers. At the same time, having fellowship and interaction with other believers helps us in our personal walk with Jesus, but sometimes we need to check our priorities in where our time is spent. And finally, as the pastor of the church I attend recently said, "After set on fire, people need to see us BURN!!!"

Ira Krizo
CCF Director

If God is speaking to your heart about these things, and you need somebody to talk with, please don't hesitate to e-mail us about your need and somebody from the Fellowship will contact you as soon as possible.  If you have a prayer request or would like to start a theological discussion on this or any other topic please feel free to post it in our Message Boards:
http://www.ChristianChefs.org/forums.html

Recent estimates indicate that 16 to 20 percent, or approximately one out of every five people, in this country are vegetarians. Vegetarianism is an area that chefs and industry leaders can no longer ignore without closing the door to a significant percentage of the population. The failure rate among restaurants is high; therefore it is unwise to ignore any segment of the population. Chefs today have an obligation to serve the same quality of food to their customers whether it is a meat entrée or a vegetarian entrée. You are only limited by your imagination!

There are many different reasons why people choose to become vegetarians and they differ from person to person. The most popular reasons include religious, moral & ethical concerns as well as health concerns. There are also many different degrees of vegetarianism. Vegans are the most restrictive type. Vegans eat no meat or meat by-products including dairy such as cheese, milk and eggs. The most prevailing type of vegetarian is lacto ovo. Their diet does not include meat, but does incorporate dairy products. Other types of vegetarians include poultry and seafood in their diets, while others eat all meats except red meat.

The major health concern for vegans is the potential for deficiency in Vitamin B-12, which is only found naturally in meats. A person having a vegetarian diet must be careful to get an adequate amount of this, other vitamins, and protein. To help a vegetarian do so, I've listed a few excellent ingredients that can help one get all the nutrients he/she needs:

Quinoa is a grain that was discovered in the Andes Mountains five hundred years ago and has been dubbed the 'mother grain' as it is ever-bearing and self-perpetuating. It is a yellow seed that resembles a cross between mullet and mustard seed and has a slightly grassy scent that disappears when cooked. Quinoa is full of lysine and other amino acids that make it the only grain in the world that is a complete protein. It is also calcium-rich; one cup of cooked quinoa contains the same amount of calcium as one quart of milk. It is also high in phosphorus, iron and Vitamins B and E.

There are three main varieties of quinoa. The first is Altiplano, which is the best variety on the market today. It is imported from Bolivia, and is cultivated approximately 12,000 feet above sea level in the Andes Mountains. Valley variety is also mountain-raised at approximately 7,000 feet above sea level in Peru, Equador and Colombia. It is yellowish in color and tends to be inconsistent in quality. The third variety of quinoa is Sea Level as it is grown in Chile at sea level. It is dark tan in color and tends to be bittersweet in flavor and is of the lowest quality available. All quinoa is presoaked and laboriously scrubbed before being dried and packaged. It is naturally coated in saponin, a slightly sticky substance that is not pleasant to the tongue; it is recommended to rinse again before using.

Quinoa is extremely rich in plant fat at 6.9 mg per half pound, which makes it prime for spoilage. Even under the best conditions, quinoa's shelf life is only about one month. It should be stored in a dry area below 65 degrees. When conditions are hot and muggy outside, it should be stored in the refrigerator. Quinoa is an easy product to prepare and may be used in any way rice is used. It requires only 12-15 minutes of cooking time, but toasting it before cooking adds a more full-bodied flavor. Quinoa will take on the flavor of whatever you choose to cook it with.

Tofu is made from soy bean curd, has a custard-like texture and is iron-rich. The bean curds are drained and pressed in a manner similar to the cheese-making process; its firmness depending on how much whey is pressed out. Tofu has a nutty flavor, but also has the ability of absorbing the flavors of other ingredients it is cooked with. Tofu can be kept up to one week in the refrigerator and up to three months in the freezer. Tofu is a very versatile product; however, freezing it will tend to make it a little chewy.

Tempeh is a fermented soy cake originating from Indonesia. It has a firmer, meatier texture than tofu. Tempeh has a high protein content and a yeasty, nutty flavor. Like tofu, it is a very versatile product and may be stored in the cooler or freezer. Its firm texture makes it ideal for marinating and grilling.

Legumes are a main staple in the vegetarian diet as they are high in protein, Vitamin B, carbohydrates and iron. There are many varieties of legumes including beans, lentils, peanuts, peas and soybeans. Legumes are slowly being transferred from being thought of as a peasant's food to a culinary delight. They are inexpensive, versatile sources of incomplete protein. Legumes help to fight certain types of cancers, heart disease and gastronomical problems as well as adding complex carbohydrates, iron, foliate, calcium and other vitamins and minerals to the diet. The main concern associated with legumes is their reputation for causing intestinal discomfort. This can be easily remedied by presoaking for 24 hours prior to cooking (except for lentils and split peas). The presoaking breaks down carbohydrates to a more digestible form of starch and leeches out the complex sugars.

Legumes can be processed into other products rather than serving them whole as in Asian and Middle Eastern cuisine. This renders them easier to digest while still retaining and possibly concentrating their nutritional benefits. Some examples of this are soybeans being rendered into tofu, tempeh or miso. Chinese reds are pureed and sweetened for ice creams or steamed dessert buns. Mung beans are made into sprouts or translucent cellophane noodles. Hummus and other bean pastes can be used as a flavoring agent. Always remember that legumes are an incomplete source of protein and must be combined with other protein sources to ensure a well balanced diet.

Seitan is yet another high protein, low fat product. Seitan is a form of wheat gluten, which is brown in color and made from whole wheat flour mixed with water and kneaded. It then goes through a process of rinsing and mixing to remove the starch and bran until gluten is obtained. After boiling in water, this glutinous dough is called kofu. It may then be processed in several different ways including simmering the kofu in stock made of tamari soy sauce, water and Kombu Sea Vegetable which results in Seitan. It can be used in sandwiches, Salisbury's, stews and stir-fry.

There are also many ways to change traditional recipes to make them vegetarian. Most cream soups and sauces are classically made with chicken stock, but can be made with a good vegetable stock with no adverse effect to the finished dish. There are also some substitutions available for vegans. One egg can be replaced with one banana in baking cakes; this especially adds flavor to pancakes. Some other quick substitutions include 2 TBSP cornstarch or arrowroot in place of one egg; 1/4 cup tofu instead of one egg (blend until smooth with liquid ingredients before adding to dry ingredients). There are also many replacements for cow's milk including soy, nut and rice milks as well as soy margarines and yogurts.

The previously mentioned products are all becoming staples in the vegetarian diet, but there are many more including bulghur, kasha, and textured vegetable protein. The options are endless and as previously stated, chefs are only limited by their imaginations.

Chef Steve Walk

We encourage and welcome any questions you may have about this article or any other food- or faith-related questions in our Message Boards:
http://www.ChristianChefs.org/forums.html

What do YOU think about vegetarianism? Do you believe there are good reasons for becoming a vegetarian? And if so, do you believe supplements are enough to compensate for all your nutritional needs? Are you a vegetarian and if you are, why did you choose to become one? Let us know what you think on the subject so everybody can have a better understanding of the pros, cons, and other reasons for vegetarianism.

Just follow the "Featured Discussion" link in the Message Boards:
http://www.ChristianChefs.org/forums.html

HORSERADISH LOVERS QUARTERLY RECIPE CONTEST
WEBSITE: http://www.horseradish.org/hiccontest.html
PRIZES: First Prize: $250; Honorable Mentions (2): $25; First 100 entrants get a Rooty the Horseradish T-shirt.
DEADLINE: Quarterly (Jan. 1; April 1; July 1; Oct. 1)
INFO: The Horseradish Information Council is looking for your favorite hot recipe or family dish using horseradish. Each quarter will feature a different theme tied to a holiday or special event: St. Patrick's Day/Beat the Winter Blues (First Quarter); Picnic/BBQ Season (Second Quarter); Back to School (Third Quarter); and the December holidays (Fourth Quarter). At the end of each quarter, the Grand Prize winner and two Honorable Mention winners will be contacted and their names will be posted on the horseradish.org website.

To find out about future contests, you can follow the below link to the NEW "Contests" area of our website:
http://www.ChristianChefs.org/contests.html

All contests listed above are provided by the company listed, NOT by CCF. For additional information on each contest, please visit the designated website for that specific listing. Enjoy!

Procedure:
1. Toss all the vegetables lightly in olive oil just enough to coat.
2. Roast in a 450 degree (233 C) oven for about half an hour.
3. Combine the roasted vegetables with remaining ingredients (except for the salt and pepper) in pot and bring to a simmer for about 2 hours.
4. Strain and adjust the seasonings as needed.
*Roasting the vegetables enhances their flavor. I only use the beet when making the stock for broth soup. It leaves a pinkish tint to the stock that that I find unacceptable for some soups and most sauces.

Ingredients:
2 pounds (910 g) lentils
1/2 cup (118 ml) olive oil
3 quarts (2.8 L) chopped onions
10 cloves garlic
1 gal (3.8 L) multicolored peppers
2 Tbsp. (30 ml) basil
1 Tbsp. (15 ml) cumin
1/2 tsp. (2.5 ml) thyme
Salt and pepper to taste
1-1/2 qt (1.4 L) diced tomatoes w/juice
1 cup (236 ml) red wine
2 cups (473 ml) vegetable stock

Procedure:
1. Sauté onions, garlic, peppers herbs in oil until tender.
2. Deglaze with wine.
3. Add the lentils, tomatoes and stocks and bring to a simmer.
4. Continue simmering until the lentils are tender.
5. Adjust the seasoning as needed with salt and pepper.

This month, to conserve space in the newsletter, we're switching to a job listing format that lists only the name of the employer, the job location, and the position open. More information, such as the job's timeline, responsibilities, pay, and how to contact the employer on each of these, can be found within the Job Listings area. There you can also find jobs that have been posted in previous months that haven't yet been filled and you can also post any job openings you have there for FREE!
http://www.ChristianChefs.org/employment.html

Name = Life for Youth Ranch
Location = Vero Beach, Florida (USA)
Position = Various General Kitchen Help

Name = Stonecroft Conference Center
Location = Hollister, Missouri (USA)
Position = Food Service/Management

Name = Great Oaks Camp
Location = Lacon (near Peoria), Illinois (USA)
Position = Head Cook

Name = Camp-of-the-Woods
Location = Speculator, New York (USA)
Position = Sous Chef

This is an excellent thesaurus that has in-depth descriptions of just about every food, plus links to more information on most kinds of food. So if there's something you want to know about a certain ingredient, you can find almost anything you could possibly want to know about it here! http://www.switcheroo.com

Permission is granted to circulate this publication via e-mail or in printed form to others providing that no fee is charged and that proper credit has been given to CCF for the part sent.

Donations are sincerely and deeply appreciated and may be sent to the below address. The following link leads to our "Finances" webpage, where you can find how all CCF's finances are handled:
http://www.ChristianChefs.org/finances.html

If this newsletter was forwarded to you and you would like to be added to this mailing list, please go to the following website for a free subscription:
http://www.ChristianChefs.org/subscribe.html

If you would like to be removed from our mailing list, please send an e-mail to the address below, with the word "Unsubscribe" in the subject column.

God Bless,
Ira Krizo, Director

Christian Chefs Fellowship
webmaster@ChristianChefs.org
http://www.ChristianChefs.org
P.O. Box 608
Crestline, CA 92325-0608
Phone: (909) 338-0876
Fax: (508) 462-1068
AOL Buddy list name = "ChristChef"
ICQ number = 15520005

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Volunteering Opportunities Available:
           Writers for the newsletter
                      "Christianity in the Kitchen" articles
                      "Learning Subject of the Month" articles
                      Submitting your favorite recipes
                      Recommendations for good Christian and culinary websites to feature
                      Other articles (open for suggestions)
           Experienced web programmers and graphic designers
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           Director of "Healthy Living" ministry
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           Someone with legal knowledge of non-profit organizations for occasional advice