Vegetarian Blog

15th February, 2010 - Posted by admin - No Comments

Want to make my own site, need hosting?

I am looking to make a blogish website about vegetarian restaurants, tips etc. for the region in which I live.

I want it to be kind of like a blog, but also be able to have different pages with links and stuff.

I am ok with HTML but I can learn any other language easily. I need a site that gives me SOME structure. I need it to have my own domain name and it has to be sort of cheap. No ads please.

Any suggestions?

Well, it depends on how much you want to spend.

1. For up to $5 I recommend:

http://www.hosttell.com/one/

2. For $5-$10 I recommend Dreamhost http://www.dreamhost.com/hosting.html

Their standard price is $119.40/year ($9.95/month if you pay yearly) but they currently have a promotion. You can use the promo code PLUS at sign up page and get the $50 discount + 2 Free domain names. This way you get them for $69.40/year ($5.78/month). You can use their huge Disk Space and host unlimited number of subdomains and domains on a single plan. You can install wordpress blog with just one click. Everything will be set up automatically.

Disk space: 500 GB
Bandwidth: 5000 GB
2 Free domain names
Price: $5.78/month ($69.40/year)

3. If you're willing to pay $20+/monthly for hosting I recommend:

http://www.mediatemple.com

http://www.slicehost.com

Day 1 of 30 days - Gayle's Vegan Blog

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Vegan Lunch Box Around the World (Paperback)

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The creator of the award-winning Vegan Lunch Box blog presents dozens of culturally inspired vegan lunch ideas that range from Ratatouille and Moroccan Tagine to New England Chowder and Japanese Bento Box, in a volume that is complemented by an allerge...

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I have not given Recipes for the cooking of plain greens, as they are prepared very much alike everywhere in England. There are a number of recipes in this book giving savoury ways of preparing them, and I will now make a few remarks on the cooking of plain vegetables. The English way of boiling them is not at all a good one, as most of the soluble vegetable salts, which are so important to our system, are lost through it. Green vegetables are generally boiled in a great deal of salt water; this is drained off when they are tender, and the vegetables then served. A much better way for all vegetables is to cook them in a very small quantity of water, and adding a small piece of butter (1 oz. to 2 lb. of greens) and a little salt. When the greens are tender, any water which is not absorbed should be thickened with a little Allinson fine wheat meal and eaten with the vegetables. A great number of them, such as Cabbages, Savoys, Brussels sprouts, Scotch kail, turnip-tops, &c., &c., can be prepared this way. In the case of vegetables like asparagus, cauliflower, sea kale, parsnips, artichokes, carrots or celery, which cannot always be stewed in a little water, this should be saved as stock for soups or sauces. Most of these vegetables are very nice with a white sauce; carrots are particularly pleasant with parsley sauce.

Spinach is a vegetable which English cooks rarely prepare nicely; the Continental way of preparing it is as follows: The spinach is cooked without water, with a little salt; when quite tender it is strained, turned on to a board, and chopped very finely; then it is returned to the saucepan with a piece of butter, a little nutmeg, or a few very finely chopped eschalots and some of the juice previously strained. When the spinach is cooking a little Allinson fine wheat meal, smoothed in 1 or 2 tablespoonfuls of milk, is added to bind the spinach with the juice; cook it a few minutes longer, and serve it with slices of hard-boiled egg on the top. Potatoes also require a good deal of care. When peeled, potatoes are plainly boiled, they should be placed over the fire after the water has been strained; the potatoes should be lightly shaken to allow the moisture to steam out. This makes them mealy and more palatable. Potatoes which have been baked in their skins should be pricked when tender, or the skins be cracked in some way, otherwise they very soon become sodden. A very palatable way of serving potatoes, is to peel them and bake them in a tin with a little oil or butter, or Veggie-butter; they should be turned occasionally, in order that they should brown evenly. This is not a very hygienic way of preparing potatoes. From a health point of view they are best baked in their skins, or steamed with or without the skins. A good many vegetables may be steamed with advantage; for instance, cabbage, sprouts, turnips, parsnips, swedes, Scotch kail, &c. Any way of preparing greens is better than boiling them in a large saucepan full of water and throwing this away. I may just mention that Scotch kail, after being boiled in a little water, should be treated exactly as spinach, and is most delicious in that way; an onion cooked with it greatly improves the flavour.

The blogsite, Going Veggie, will give you all the Vegetarian Recipes you will ever need. Please visit the blog and leave your comments.