
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, September 29, 1993                   TAG: 9312020261
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: ALMENA HUGHES STAFF WRITE|
DATELINE:                                 LENGTH: Short

IT DOESN'T HAVE TO HAVE MEAT TO BE GOOD

Mary Clifford, a registered dietician, long-time vegetarian and coordinator of the first Roanoke World Vegetarian Day observance to be held Oct. 6, says one of the questions people most frequently ask her is what do vegetarians eat? The following recipes validate her standard answer of a varied, satisfying and healthful assortment of foods.

The Spinach Melt sandwich, from the American Dairy Association, received "best sandwich" honors from a Denver, Colo.-based news and arts weekly magazine. The delicate vegetable stir fry, from an Anaheim, Calif.-based Good Seed Group cooking video, brings excellent Oriental cooking to Occidental tables with ease.

Two stews - a quick one from the North American Vegetarian Society and a crockpot version from a Virginia Vegetarian Society potluck recipe swap - both let the cook spend minimal time in the kitchen. Sloppy pockets and garbanzo bean burgers, both from the Vegetarian Resource Group, and cheese calzones from the Southeast United Dairy Industry Association give an inkling of the inspired ingredients vegetarians put between bread.

With such an assortment to choose from, even nonvegetarians might find a meal that appeals.

\ (See microfilm for the following recipies): SPINACH MELT SANDWICH

THE GREAT WALL (8 VEGETABLE KUNG PAO)

NO-FUSS VEGETABLE STEW

13-BEAN CROCKPOT STEW

SLOPPY POCKETS

GARBANZO BEAN BURGERS

CHEESE-FILLED CALZONES

by CNB