Vegetable Oil Quotes & Sayings

The word salad here means any vegetable eaten raw or uncooked, e.g., a bowl of cold pasta in olive oil with a token vegetable is not a salad. I encourage my patients to eat two huge salads a day, with the goal of consuming an entire head of romaine or other green lettuce daily. I — Joel Fuhrman

But I'm never lonely, a man who believes can never be lonely. I ride around the villages - I used to find spaghetti, flour - even vegetable oil. Canned fruit. Now I go to the cemeteries - people leave food and drink for the dead. But the dead don't need it. They don't mind. In the fields there's wild grain, and in the forest there are mushrooms and berries. Freedom is here. I — Svetlana Alexievich

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature. — Michele Scicolone

Japanese Gyoza This is a very popular Japanese appetizer you just need to try! Preparation time: 10 minutes Total time: 30 minutes Yield: 10 Ingredients: 2 cups cabbage, chopped 1 egg 1 tablespoon sesame oil 1 tablespoon vegetable oil ¼ cup yellow onion, chopped 1 garlic clove, minced 10 ounces wonton wrappers ¼ cup water ¼ cup carrots, chopped — Daniel Humphreys

I think using waste oils as fuel makes sense. We do waste a huge amount of vegetable oil in the United States and using that as a fuel source strikes me as fine. — Michael Pollan

A vegan diet takes care of most of what we need to do. But you'll also want to minimize the use of oils generally, because while olive oil and other vegetable oils are better for your heart than chicken fat, they are as fattening as animal fats. — Neal Barnard

For one, a modified vegetable oil that makes asphalt less likely to crack in the winter or turn to tar in the summer. Cargill started selling it two years ago and has already shipped 30 million pounds of the product around the world. The plan is to be selling 100 million pounds of it a year by 2020. Another big win could be soybean oil that can be tweaked into foam for car seats. — Anonymous

A brick could be crushed, mixed with water, and drunk like a sports drink. And hey, with no bromated vegetable oil, it's healthier than Gatorade. — Jarod Kintz

Masala paste 2 teaspoons garam masala or curry powder 2 teaspoons red pepper flakes 2 teaspoons smoked paprika 1 teaspoon cumin seeds, toasted and ground 1 teaspoon coriander seed, toasted and ground 3/4-inch piece fresh ginger, peeled and grated 1 tablespoon peanut oil 2 tablespoons tomato paste Salt and pepper A handful of fresh cilantro Curry 11/2 tablespoons peanut oil 1 red onion, diced 1 clove garlic, minced 2 tablespoons masala paste (from above) One 14-ounce/400g can diced tomatoes 1 cup/250ml vegetable stock 7 ounces/200g red lentils, rinsed 7 ounces/200g baby spinach leaves 2 tablespoons unflavored low-fat yogurt Rye Barley Roti (recipe follows), for serving Pulse the masala paste ingredients in a mini food processor till well combined and fairly smooth. — Mimi Spencer

At the microscopic level, the protein cubes were solid food particles suspended in thick vegetable oil. The food particles compressed to less than half their original size, but the oil was barely affected at all. This changed the volume ratio of solid to liquid dramatically, which in turn made the aggregate act as a liquid. Known as "liquefaction," this process transformed the protein cubes from a steady solid into a flowing sludge. — Andy Weir

2 cups unbleached flour 1 cup rolled oats 1 Tbsp baking powder ½ tsp sea salt 1 cup sliced almonds ½ cup shredded coconut ½ cup chocolate chips 2 cups maple syrup 6 oz firm silken tofu (aseptic package) 1 ripe banana ½ cup saffower or sunflower oil ½ cup vegetable shortening 1 Tbsp vanilla — Tanya Petrovna

Use equal parts of the dried herbs (Echinacea, hyssop and mullein) to fill a quart jar half full, then add olive (or vegetable) oil to fill up the rest of the jar and place a lid on it. Soak the herbs for two weeks and then strain. Separately, simmer a clove of diced garlic in olive oil for approximately 30 minutes so that you have an herb oil and a garlic oil. Then you mix, for example, 3/4 cup of herb oil with 1/4 cup of garlic oil and place it in a dark jar and refrigerate it. It will last for a long time - up to two years. The dosage is 25 drops a day, 3 times a day, on the tongue. — Jeffrey Wolf Green

omega-6 fats, which are found in many vegetable oils, including safflower oil, corn oil, canola oil, sunflower oil, and soybean oil; vegetable oil represents the number one source of fat in the American diet. According — David Perlmutter

Most people are really stunned to find out that the technology has been around for more than 100 years, and that the diesel engine was in fact invented to run on vegetable oil. — Daryl Hannah

She will toss the leaves in a wooden bowl with a micro spray of olive oil, a drop of balsamic vinegar, the insanely expensive balsamic vinegar that she bought at the gourmet store, so viscous it drips in a slow, thick stream. A tomato. A Persian cucumber. These will emerge, pristine, from her tiny refrigerator, chilled, perfect. She will slice them thinly and fan them into beautiful patterns, a vegetable mandala, courtesy of the mandoline, a feast for the eyes. She will hand-crumple Parmigiano Reggiano onto the top, and then, from on high, she will brandish the mill and grind coarse crystals of pink salt form the Himalayas into fine, sparkly shavings that will float, like snowflakes, onto the pale green surface of her salad. — Janice Y.K. Lee

Coconut oil contains the most concentrated natural source of medium-chain fatty acids (MCFA) available. Substituting coconut oil for other vegetable oils in your diet will help promote weight loss. — Bruce Fife

Within my own life, I read all the beloved novels by lamps of vegetable oil; I saw the Standard Oil invading my own village, I saw gas lamps in the Chinese shops in Shanghai; and I saw their elimination by electric lights. — Hu Shih