Magazine article Vegetarian Times

Letters

Magazine article Vegetarian Times

Letters

Article excerpt

HAVE A BALL

Just made the Veg Greek Meatballs in a Fragrant Tomato Sauce with Feta Cheese ["Guess Who's Coming to Dinner? (Everyone)," September, p. 65]. They were so easy and were a huge hit! My omni fiancé loved them, and I made a meatball sub to send with him to work the next day. They taste so much better than frozen veg meatballs.

LAUREN E. THOMPSON | VIA FACEBOOK

SPONGY SUCCESS

I was excited to see an article about teff, injera, and Ethiopian food ["Teff Love," September, p. A4]. For a long time, I tried doing a three-day ferment for injera, with poor results. I dropped that method for the overnight ferment in your recipe. A tip: I add a pinch of baking soda prior to cooking up the injera to get good bubbles. I also use a blender to make the batter smooth.

JOELDEGNER | VIA E-MAIL

MOBY ON THE MOVE

It was interesting to read about some of Moby's favorite vegan and vegetarian restaurants [One on One, On the Road with Moby," September, p. 84]. In addition to being a staunch vegan and animal welfare advocate, Moby is an incredibly talented and diverse musician. He has been and continues to be a groundbreaking musical marvel.

BRIEN COMERFORD | GLENVlEW, ILL.

NICE SAVE

I have really been enjoying all the summer cocktail recipes in the July/ August issue. After making the GingerLime Fizz with Blueberries ["Mix & Mingle," p. 47], I just couldn't see the heaping cup of glorious sliced ginger I used go out to the compose pile. Instead, I drained it well, tossed it in about '£ cup of sugar, and let it sit out on a plate for a couple of hours. I now have some wonderful candied ginger on my hands!

ANNE STORK I IOWA CITY, IOWA

For the Record: The recipe for Farmers' Market Chowder ["Flavorful Fall Chowders," September, p. 61] incorrectly calls for discarding all solids after straining the milk mixture, Instead, discard just the corncobs and garlic, but not the corn kernels. …

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