The potato bar worked out very well. I left shopping and prepping of the potatoes and other vegetables mainly to my son and husband so we had about twice as much as we needed for dinner. But that's okay - the leftovers will be used and some is disappearing in the snacking as they play. I started from an apple cider cheddar cheese fondue recipe for the cheese sauce (link below) but made some modifications. I got a hard dry cider for this partly because in my experience with grueyer fondue, the cheese melts better in an acid liquid. I also diced the cheese and tossed it with the flour because that helps keep the cheese from clumping. I added smoked paprika instead of chili powder. Cilantro butter was pretty easy to put together and added a nice touch to the flavor: Cilantro butter 3/4 cups firmly packed cilantro leaves 1 stick (1/4 cup) butter Pinch of salt Pinch of pepper Process in food processor until fully creamed. We had shredded parmesean and cheddar cheeses. Mild and hot salsa (the fresh stuff from the refrigerator section at the market Steamed broccoli and carrots, Diced green pepper and green onions Chana Masala (cilantro butter was really nice with this too) Yogurt and sour cream (separately - not mixed together Taco flavor smart ground Tortilla chips for grazing through the evening with the toppings or in case a potato hater wanted to have nachos instead. Here is a link that might be useful: Cheddar cider fondue

I know I'm kind of late to the party, but this thread continues to be timely, IMHO. Especailly for people who are interested in cutting down on food costs. I eat beans almost every day. Last week I had meat-eating company and my weekly grocery bill was $150.00. This week, no meat, $65.00. Now some of the stuff I bought the week before is lasting until now, but my bill is consistently below 100 bucks when I don't buy meat. (Plus do a whole lot of other cost cutting measures that I won't go into here). And the only meat I did buy was chicken and splurging on scallops, so it doesn't take much. So, for all you folks who are trying to be frugal--at the very least, use meat and fresh vegetables as condiments, and strech your dollars with beans and grains! Frankly I love beans and never miss the meat. However, I don't have a touch tummy and am rarely bothered by bean gas. However, I think my secret is never eat a lot of beans late in the day. Also, keep the dishes light. A late, rich bean dinner scarfed down in a hurry is a recipe for intestinal disaster. Here are some summer bean salads I really enjoy. Marinated Blackeyed Peas (4 servings) 1 can blackeyed peas 1 rib celery - chopped 1TBLSP finely chopped onion (I like red in salads) 1 TBLSP olive oil or other salad oil 1 TBLSP vinegar 1 TBLSP mayo 1/4 tsp. salt (I use lemon pepper here) dash cayenne 1 ripe tomato Drain and rinse peas, add chopped stuff except tomato. Combine dressing ingredients and mix with salad. Chill several hours and serve with tomato on lettuce cups. Can be doubled to serve for a crowd. Can add some green or red pepper, and sub a scallion for the onion. Can add more dressing if it seems bland. Totu "Tuna" and White Bean Salad (This may be from "Vegetarian Times" magazine) 8 servings 2 cups cooked cannellini beans 8 oz. baked marinated tofu, italian style (If you can't get this in your grocery, follow my instructions on the vegan thread, or google how to do it, or search this forum as I've posted instructions before.) 1/3 cup chopped black olives, preferrably cured (I LOVE kalamatta, that's what I use) 1/2 cup sliced red onion 2 large celery stalks (diced) 1/4 cup fresh parsley 2 TBLSP EVOO Juice of 1/2-1 lemon fresh ground black pepper and salt to taste Combine ingredients and allow to marinate for an hour. Can add more dressing if if seems to need it, it's a matter of your taste and diet. Serve over a bed of lettuce. If you absolutely hate tofu, you can sub a can of actual tuna for the tofu. This is a traditional italian/french type dish. You can also make it with garbanzo beans.

I became a vegetarian at age 17. My folks were OK with it, mom had been raised 7th Day Adventist but wasn't really into the vegetarian part much. But she was very familiar with the idea that being vegetarian could be a healthy choice, as her healthy, long lived friends can attest. But I did not expect my mom to cook me special foods. If I wanted something special vegetarian I made it myself. But I was already helping my mom make a significant part of the dinner meals so this was not an issue for me either. Plus mom and I had always been the vegetable enthusiasts in the family, as opposed to my "plain foods" brother and my dad whose four main food groups are carbs, fat, meat and sugar. The biggest pitfall of being vegetarian, in my experience, is going overboard on the carbs, or the dairy with a lot of saturated fat. Modern milk is a weird substance, considering you can get it in a carboard carton on the shelf these days, is a bit scary if you know anything about milk. Flours are quite a refined product and just aren't that good for blood sugar eaten by themselves, so I try to avoid them, even non-wheat versions. I'm not a fanatic about it, but I would caution someone who is embarking on a vegetarian diet to avoid loading your diet with carbs and sugars. Whole grains, beans, fruits and vegetables should form the backbone of your diet. I am lucky because soy does not bother me, but some folks, (like my brother) are allergic to it. I love tofu as a sub for dairy or meat in a lot of applications. I like to buy or make baked tofu seasoned with italian or asian flavors. Things have changed so much from when I started, nowdays magazines are full of recipes that are either vegetarian or can be easily adapted. But then I've always liked dishes that are a mix of things. If you're a person who "doesn't do bits" like one of my friends said once, you're going to have a tough time finding a replacement for the slab of meat that is an integral part of how most people eat. I've always been a lover of soups, casseroles, stir frys, stews, salads, etc. and whole grain breads, so for me being vegetarian is easy as pie. It's actually eating a meat-centric diet that is hard on me. But I'm only speaking for myself here. I like nothing better than a thick bowl of split pea soup, a corn muffin and some kale salad for dinner. My dad on the other hand, can scarcely sit near me when I am eating such things, he might catch a glimpse of something green! You are lucky because there are just so many more options available all over the place now, not like when I was starting out in the 70's. I also eat soy based fake meat, sometimes. I don't do well with gluten based products. That's why I could never eat my mom's Seventh Day Adventist fake meats, they are all made with MSG, which gives me an almost instant headache and stomach ache. I've steered clear of seitan and all its cousins ever since, although I occasionally eat some seitan like products. But honestly there's enough variety for me without all the meat substitutes, as I happen to love whole foods of all types. Just occasionally I like to have a tofu dog or veggie burger. BF gives me such a hard time about my "tofu pups!" :) I am quite addicted to Morningstar Farms fake sausage patties though. I eat them several times a week. I'm really surprised that I can find fake italian sausages too, which I occasionally put in soups or stews. Two great reads for new vegetarians are "Diet for a Small Planet" by Francis Moore Lappe, and "Laurel's Kitchen" by Laurel Robertson and Carol Flinders, et. al. Very comprehensive nutrition information. Also great recipes, still "go tos" for me after all these years. Of course I am dating myself, perhaps there are better books, but these two books were very influential in shaping many modern ideas about healthy eating. Of course there is the whole glycemic index issue, "clean eating" and macrobiotic schools of thought out there too. But when it comes to discussing some of the ecological, moral and spiritual aspects of our food system, these two women broke some ground. Lately I have really gotten into thinking about how the microscopic flora and fauna in the soil and in our food and in our bodies affects health, partly because I myself have been experiencing so many immune system issues. My food struggle these days is limiting sugars in my diet, and trying to find ways to access and afford foods raised without pesticides and hormones. But that's a whole other post!! Back when I was just starting out, I subscribed to "Vegetarian Times" which you might want to get for your kids for Christmas. And nowdays there are so many FABULOUS blogs out there, Wish I had time to read them!

Lars, I tend to be very careful with spices and herbs taken in larger than usual dosages. This is from WebMD, a reliable medical site (recommended by my family doctor): Turmeric is LIKELY SAFE when taken by mouth or applied to the skin appropriately for up to 8 months. Turmeric usually does not cause significant side effects; however, some people can experience stomach upset, nausea, dizziness, or diarrhea. In one report, a person who took very high amounts of turmeric, over 1500 mg twice daily, experienced a dangerous abnormal heart rhythm. However, it is unclear if turmeric was the actual cause of this side effect. Until more is known, avoid taking excessively large doses of turmeric. Special Precautions & Warnings: Pregnancy and breast-feeding: During pregnancy and while breast-feeding, turmeric is LIKELY SAFE when taken by mouth in amounts commonly found in food. However, turmeric is LIKELY UNSAFE when taken by mouth in medicinal amounts during pregnancy. It might promote a menstrual period or stimulate the uterus, putting the pregnancy at risk. Do not take medicinal amounts of turmeric if you are pregnant. There is not enough information to rate the safety of medicinal amounts of turmeric during breast-feeding. It is best not to use it. Gallbladder problems: Turmeric can make gallbladder problems worse. Do not use turmeric if you have gallstones or a bile duct obstruction. Bleeding problems: Taking turmeric might slow blood clotting. This might increase the risk of bruising and bleeding in people with bleeding disorders. Diabetes: Curcumin, a chemical in turmeric, might decrease blood sugar in people with diabetes. Use with caution in people with diabetes as it might make blood sugar too low. A stomach disorder called gastroesophageal reflux disease (GERD): Turmeric can cause stomach upset in some people. It might make stomach problems such as GERD worse. Do not take turmeric if it worsens symptoms of GERD. Hormone-sensitive condition such as breast cancer, uterine cancer, ovarian cancer, endometriosis, or uterine fibroids: Turmeric contains a chemical called curcumin, which might act like the hormone estrogen. In theory, turmeric might make hormone-sensitive conditions worse. However, some research shows that turmeric reduces the effects of estrogen in some hormone-sensitive cancer cells. Therefore, turmeric might have beneficial effects on hormone-sensitive conditions. Until more is known, use cautiously if you have a condition that might be made worse by exposure to hormones. Infertility: Turmeric might lower testosterone levels and decrease sperm movement when taken by mouth by men. This might reduce fertility. Turmeric should be used cautiously by people trying to have a baby. Iron deficiency: Taking high amounts of turmeric might prevent the absorption of iron. Turmeric should be used with caution in people with iron deficiency. Surgery: Turmeric might slow blood clotting. It might cause extra bleeding during and after surgery. Stop using turmeric at least 2 weeks before a scheduled surgery. [end of copy-paste from site) Link to site: http://www.webmd.com/vitamins-supplements/ingredientmono-662-turmeric.aspx?activeingredientid=662