Vegetarian Cuisine
- More Vegetarians by 2020?
- PETA Offers Reward for Fake Meat
- Vegetarian Omega-3 Bread
- Omega-3s are Everywhere
- The Colorectal Cancer Connection
- Vegetarian Easter
- Rennet Alternative?
- Meatout
- Freeganism on Oprah
- Soy-Based Meat Alternatives
Posted by
Jill Harris
Jill Harris
The number of Canadians eating meatless meals is rising, independent of the growth of vegetarianism. Should we be happy or disappointed?
Surfing the Internet can lead to discoveries of all sorts of new ideas. Last week I was scanning the Agriculture and Agri-food Canada (a branch of the federal government) website. I was looking for information not related to vegetarianism – but found some by accident.
It was one covert little paragraph in the “Canadian Food Trends to 2020” summary document listing the top 10 food and health trends to the year 2020.
“True vegetarians may not grow dramatically, but consumption of meatless meals will continue to increase.”
I ran a poll asking you – the reader – whether you are vegetarian or not. Almost 60% of you said you are vegetarian or vegan. But almost 20% consider themselves “pescatarian” (eat fish but no other meat), and an additional 22% are not vegetarian, but cook meatless meals for sometimes or for loved ones. Together, pescatarians and non-vegetarians make up more than a third of my readers!
I was surprised - but delighted - by these numbers. Of course I'd like to see and meet more vegetarians. I believe that becoming vegetarian is a positive move. But I also recognize what a huge achievement it is to know that Canadians are becoming mroe receptive to new food ideas, especially ones that do not revolve around meat.
We all know those "meat and potatoes" types, so I think baby steps are much better than no steps at all.
The bottom line is that not everyone can become vegetarian overnight, but those who make an effort to include more meatless meals are doing wonders for the environment, their health and their palates. So hello all you adventurous non-vegetarians! Welcome, and give yourselves a pat on the back.
It was one covert little paragraph in the “Canadian Food Trends to 2020” summary document listing the top 10 food and health trends to the year 2020.
“True vegetarians may not grow dramatically, but consumption of meatless meals will continue to increase.”
I ran a poll asking you – the reader – whether you are vegetarian or not. Almost 60% of you said you are vegetarian or vegan. But almost 20% consider themselves “pescatarian” (eat fish but no other meat), and an additional 22% are not vegetarian, but cook meatless meals for sometimes or for loved ones. Together, pescatarians and non-vegetarians make up more than a third of my readers!
I was surprised - but delighted - by these numbers. Of course I'd like to see and meet more vegetarians. I believe that becoming vegetarian is a positive move. But I also recognize what a huge achievement it is to know that Canadians are becoming mroe receptive to new food ideas, especially ones that do not revolve around meat.
We all know those "meat and potatoes" types, so I think baby steps are much better than no steps at all.
The bottom line is that not everyone can become vegetarian overnight, but those who make an effort to include more meatless meals are doing wonders for the environment, their health and their palates. So hello all you adventurous non-vegetarians! Welcome, and give yourselves a pat on the back.
PETA Offers Reward for Fake Meat
Posted by
Jill Harris
Jill Harris
PETA will pay one million dollars to the people who create the best in in vitro chicken from stem cells, if they do it before 2012.
The infamous animal rights group People for the Ethical Treatment of Animals (PETA) has offered one million dollars to the first group creating a saleable, edible chicken meat grown in the laboratory. Would you eat in vitro meat growth from animal stem cells?
I always thought PETA had a zero-tolerance attitude towards meat-eating, but they seem to have conceded that lab-grown flesh could at least replace the cruelty real animals face. Not to mention with rising food prices and less space to raise livestock, lab-made meat offers a convenient solution to broader food issues.
The million dollar offer (valid until 2012) has been widely covered by major news outlets, and so far, reactions have been of shock at such an outrageous and new challenge. But using stem cells (even from animals) is controversial enough on its own and I’m sure there will be omnivores fighting back. Nothing could be less natural than growing animal muscle separate from the animal.
But, in theory, stem cell meat is still meat. PETA has specified that the meat must be “indistinguishable from real chicken flesh” to both omnivores and vegetarians. But would most vegetarians accept lab meat? Will it be possible to ethically harvest stem cells from animals without cruelty?
There are plenty of ways to get a healthy, balanced and good-tasting diet without meat. But for those who really miss chicken wings, could stem cells and a Petri dish be the answer?
I don’t see this idea going over well with the public, but if it’s cheap enough and tastes like the real thing, who knows? I, for one, will be sticking to fakin’ bacon and faux-chicken nuggets.
I always thought PETA had a zero-tolerance attitude towards meat-eating, but they seem to have conceded that lab-grown flesh could at least replace the cruelty real animals face. Not to mention with rising food prices and less space to raise livestock, lab-made meat offers a convenient solution to broader food issues.
The million dollar offer (valid until 2012) has been widely covered by major news outlets, and so far, reactions have been of shock at such an outrageous and new challenge. But using stem cells (even from animals) is controversial enough on its own and I’m sure there will be omnivores fighting back. Nothing could be less natural than growing animal muscle separate from the animal.
But, in theory, stem cell meat is still meat. PETA has specified that the meat must be “indistinguishable from real chicken flesh” to both omnivores and vegetarians. But would most vegetarians accept lab meat? Will it be possible to ethically harvest stem cells from animals without cruelty?
There are plenty of ways to get a healthy, balanced and good-tasting diet without meat. But for those who really miss chicken wings, could stem cells and a Petri dish be the answer?
I don’t see this idea going over well with the public, but if it’s cheap enough and tastes like the real thing, who knows? I, for one, will be sticking to fakin’ bacon and faux-chicken nuggets.
Posted by
Jill Harris
Jill Harris
Omega-3s are in the news! After finishing two article about omega-3s and vegetarians / vegans, a new source of fish-less DHA has arrived in Canadian breads.
Just when I posted my complaints about the food industry adding omega-3 fats from fish into our food supply, a news release landed in my in-box:
"Dempster's Smart(TM) 100% Whole Grain Wheat Bread Launched With life'sDHA(TM)".
So I did some digging - in Canada, this Dempster's (also branded POM and Ben's Bakery) does seem to be the first company to launch a vegetarian DHA bread (read an explanation of the different forms of omega-3s) containing algae-derived omega-3.
It's whole grain, too. Although adults need DHA too, it is especially important for kids during thetime their brains, eyes and nerves are developing. But will they eat it?When I start supplementing my diet, I use it as an excuse to eat poorly. For thatreason, I tend to avoid fortified foods and eat healthy whole foods like flaxseed instead.But I do understand it might not be easy to sneak flax into a young child - even in a fruity smoothie. Hooray for vegetarian omega-3s; I'll add this to my sources.
"Dempster's Smart(TM) 100% Whole Grain Wheat Bread Launched With life'sDHA(TM)".
So I did some digging - in Canada, this Dempster's (also branded POM and Ben's Bakery) does seem to be the first company to launch a vegetarian DHA bread (read an explanation of the different forms of omega-3s) containing algae-derived omega-3.
It's whole grain, too. Although adults need DHA too, it is especially important for kids during thetime their brains, eyes and nerves are developing. But will they eat it?When I start supplementing my diet, I use it as an excuse to eat poorly. For thatreason, I tend to avoid fortified foods and eat healthy whole foods like flaxseed instead.But I do understand it might not be easy to sneak flax into a young child - even in a fruity smoothie. Hooray for vegetarian omega-3s; I'll add this to my sources.
Posted by
Jill Harris
Jill Harris
As more foods "enriched" with omega-3 fats inundate our grocery stores, it is important to be aware of the sources and reasons they're there.
I have just posted two articles about omega-3s: First, Omega-3s for Vegetarians and second, Vegetarian Sources of Omega-3s.
The benefits of omega-3 fats has been known for several decades, but the food manufacturers are just catching on now. And that means bad news for vegetarians and people allergic to fish.
I don't think Hippocrates would agree with our current use of "Let food be your medicine".
I rant because omega-3-supplemented foods are everywhere. They come from either fish/seafood or from plants, though it doesn't seem labelling it is a very big concern for the food industry. This makes it especially difficult - and time-consuming - for vegetarians to ensure their purchases are ethical and animal-free.
Bring your glassess shopping, because you will need to read the fine print.
Take Dairy-Oh brand DHA-fortified milk, which claims it is "naturally" enriched with DHA. Its ingredient list is identical to regular milk. But these cows are fed a very un-natural diet containing fish, and that's not labelled anywhere.
Wonder brand bread Headstart bread also contains DHA from fish. I know it might be a difficult sell to parents and kids if FISH was splashed across the front of the bag, but consumers have a right to know. The Headstart website is deliberately vague, also using words like "natural" without providing any real information.
Maybe the Western diet is unbalanced when it comes to essential fats. But the remedy lies in a healthful pattern of eating: whole foods and plenty of plants, not in supplementing up the wazhoo to compensate for an overprocessed fast food diet the rest of the time.
Just like any nutrient du jour, animal products are not essential. I obviously prefer the companies who use plant-based sources, but will support those who at least clearly label and communicate transparently with their consumers.
The benefits of omega-3 fats has been known for several decades, but the food manufacturers are just catching on now. And that means bad news for vegetarians and people allergic to fish.
I don't think Hippocrates would agree with our current use of "Let food be your medicine".
I rant because omega-3-supplemented foods are everywhere. They come from either fish/seafood or from plants, though it doesn't seem labelling it is a very big concern for the food industry. This makes it especially difficult - and time-consuming - for vegetarians to ensure their purchases are ethical and animal-free.
Bring your glassess shopping, because you will need to read the fine print.
Take Dairy-Oh brand DHA-fortified milk, which claims it is "naturally" enriched with DHA. Its ingredient list is identical to regular milk. But these cows are fed a very un-natural diet containing fish, and that's not labelled anywhere.
Wonder brand bread Headstart bread also contains DHA from fish. I know it might be a difficult sell to parents and kids if FISH was splashed across the front of the bag, but consumers have a right to know. The Headstart website is deliberately vague, also using words like "natural" without providing any real information.
Maybe the Western diet is unbalanced when it comes to essential fats. But the remedy lies in a healthful pattern of eating: whole foods and plenty of plants, not in supplementing up the wazhoo to compensate for an overprocessed fast food diet the rest of the time.
Just like any nutrient du jour, animal products are not essential. I obviously prefer the companies who use plant-based sources, but will support those who at least clearly label and communicate transparently with their consumers.
The Colorectal Cancer Connection
Posted by
Jill Harris
Jill Harris
Vegetarian diets are good for us; we know that. But more and more evidence suggests specific protective effects of veggies. The newest target: colon cancer.
It’s April and I’m not sure how I could miss Colorectal Cancer Awareness Month (March, 2008). As colorectal cancer is one of the most preventable types of cancer, raising awareness is an important first step. Still, you might not expect to read about it on a page dedicated to food and cooking. But there is a link: colorectal cancer is strongly influenced by diet. And surprise, surprise, eating meat is associated with an increased risk.
Red Meat and Cnacer
The American Institute for Cancer Research (AICR) recently released a report saying that consuming more than 18 ounces of red meat (including pork, beef, lamb and goat) each week significantly increases the risk of getting colorectal cancer.
So not only does meat increase the risk of developing colorectal cancer, a diet high in fruits, vegetables and whole grains can help to protect against this and other types of cancers.
Portion size is also key. So if you’re not ready for a full-fledged vegetarian diet yet, be sure to cut serving sizes and compensate with extra vegetables and grains on the plate.
Bad News for Vegetarians
On the downside, processed meats are also associated with an increased risk for colon cancer. Although I’ve never seen any hard data, it is likely that vegetarian “meat” products prepared in the same way carry a similar risk: processes like smoking, curing, salting or adding chemical preservatives are the culprits. So ditch the vegan junk food and choose more fresh whole food meals.
Choose Vegetarian Meals
For starters, try the colourful and veggie-ful Moroccan Stew or Lentil Soup.
Pasta with beans is another family favourite.
Red Meat and Cnacer
The American Institute for Cancer Research (AICR) recently released a report saying that consuming more than 18 ounces of red meat (including pork, beef, lamb and goat) each week significantly increases the risk of getting colorectal cancer.
So not only does meat increase the risk of developing colorectal cancer, a diet high in fruits, vegetables and whole grains can help to protect against this and other types of cancers.
Portion size is also key. So if you’re not ready for a full-fledged vegetarian diet yet, be sure to cut serving sizes and compensate with extra vegetables and grains on the plate.
Bad News for Vegetarians
On the downside, processed meats are also associated with an increased risk for colon cancer. Although I’ve never seen any hard data, it is likely that vegetarian “meat” products prepared in the same way carry a similar risk: processes like smoking, curing, salting or adding chemical preservatives are the culprits. So ditch the vegan junk food and choose more fresh whole food meals.
Choose Vegetarian Meals
For starters, try the colourful and veggie-ful Moroccan Stew or Lentil Soup.
Pasta with beans is another family favourite.
Posted by
Jill Harris
Jill Harris
Easter is here. Don't stress over the menu - as long as it tastes good and includes chocolate, it's sure to be a hit.
Easter is nearly here! As I've been planning my own contribution to our family's buffet-style dinner I've realized how Easter is different from other holidays - the focus is on the dessert! To that end, I've posted an article about Vegetarian and Vegan Easter Celebrations to help you navigate through Easter food choices.
Unlike Christmas or Thanksgiving, Easter doesn't seem to have a lot of strong food ties for most people. Some cultures have their own traditional menus. I spoke to a Polish grandmother who identified four or five meats that are usually served at a single Easter meal. So breaking tradition will be essential for some vegetarians. Easter menus usually focus on either winter vegetables that are still available, spring vegetables if they are available, savoury herbs like sage and rosemary, and colourful dishes that celebrate the coming of spring.
Need some menu ideas? For a vegetarian celebration, try:
Unlike Christmas or Thanksgiving, Easter doesn't seem to have a lot of strong food ties for most people. Some cultures have their own traditional menus. I spoke to a Polish grandmother who identified four or five meats that are usually served at a single Easter meal. So breaking tradition will be essential for some vegetarians. Easter menus usually focus on either winter vegetables that are still available, spring vegetables if they are available, savoury herbs like sage and rosemary, and colourful dishes that celebrate the coming of spring.
Need some menu ideas? For a vegetarian celebration, try:
- Fried egg tofu appetizers or vegetarian antipasto
- Fresh vegetables (especially good if you can cut radishes to look like flowers and carrots to look like bunnies)
- Tomato-Cucumber Salad
- Turnip to celebrate the end of winter
- Unrolled cabbage
- and fruit salad for dessert.
Posted by
Jill Harris
Jill Harris
Some vegetarians avoid it and some don’t even know it exists, but cheese can contain more of the cow than just milk.
Many – if not most – hard cheeses are made using a substance called rennet. Rennet is a nice word for “scrapings of the inside of baby cow stomachs”. And while it is used for a functional purpose (to get the cheese to coagulate); it remains in the finished product.
Rennet (also called chymosin) is used especially in the production of parmesan cheese and higher-quality name brand cheeses. No-name brand cheese usually use microbial enzyme, meaning the coagulant is derived from bacterial sources rather than dead cow.
Even though a majority of cheese manufacturers still use a rennet-based process, there may soon be another alternative: safflower rennet, developed by an Argentine company call SemBioSys. Presumably, the enzyme will be bioengineered (genetically modified), but could be less expensive to use.
Rennet can also be produced by fungal fermentation.
Rennet (also called chymosin) is used especially in the production of parmesan cheese and higher-quality name brand cheeses. No-name brand cheese usually use microbial enzyme, meaning the coagulant is derived from bacterial sources rather than dead cow.
Even though a majority of cheese manufacturers still use a rennet-based process, there may soon be another alternative: safflower rennet, developed by an Argentine company call SemBioSys. Presumably, the enzyme will be bioengineered (genetically modified), but could be less expensive to use.
Rennet can also be produced by fungal fermentation.
Posted by
Jill Harris
Jill Harris
Celebrate the first day of spring with a nod to the animal kingdom, or enjoy “meatless Mondays” as part of your regular repertoire.
The Meatout has been held every year since 1985 in the United States and now, other countries too. It is an occasion to inform and educate people about vegetarianism. Although their website calls it a “diet education campaign”, it seems more like promotion of a more peaceful way of life. And I like that better.
So what can you do to get involved? This March 20th, support local meatouts, if you can. Or start one of your own – there are plenty of resources on the website. Leafletting, “steakouts” and video screenings are all good ideas, but I must agree that free food usually goes much farther when it comes to getting people to be receptive to a message.
Even if you are not participating in an official meatout event this March 20, why not do some outreach on your own time? People often start out wary of vegetarian food, but most people eat meatless meals (or at least snacks) all the time. Prepare some common foods and distribute them widely. Sneak in some new food items like deep-fried (Buffalo) tofu, hot chocolate from scratch, or other slightly unhealthy options. They’re less imposing (and let's face it, generally more delicious) than healthy “granola”-type snacks.
Bonus: If you haven't looked into the reasons behind the recent USDA beef recall, the Meatout page has a wealth of resources. I especially like that they are calling for a recall of ALL meat products, as "they ALL come from abused animals".
So what can you do to get involved? This March 20th, support local meatouts, if you can. Or start one of your own – there are plenty of resources on the website. Leafletting, “steakouts” and video screenings are all good ideas, but I must agree that free food usually goes much farther when it comes to getting people to be receptive to a message.
Even if you are not participating in an official meatout event this March 20, why not do some outreach on your own time? People often start out wary of vegetarian food, but most people eat meatless meals (or at least snacks) all the time. Prepare some common foods and distribute them widely. Sneak in some new food items like deep-fried (Buffalo) tofu, hot chocolate from scratch, or other slightly unhealthy options. They’re less imposing (and let's face it, generally more delicious) than healthy “granola”-type snacks.
Bonus: If you haven't looked into the reasons behind the recent USDA beef recall, the Meatout page has a wealth of resources. I especially like that they are calling for a recall of ALL meat products, as "they ALL come from abused animals".
Posted by
Jill Harris
Jill Harris
Billionaire Oprah Winfrey hosts guests who eschew consumerism and attempt to subsist on the perfectly good items thrown out by others. Welcome to freeganism.
I haven't heard the term "Freegan" in quite a while. I included it in my article What is a Vegetarian? thinking it was somewhat of an artifact.
Today, however, the most popular talkshow in the world interiewed several freegans about their anti-consumer lifestyle - freeganism has gone mainstream on Oprah.
So what is freeganism? I previously understood it to be:
The guests on Oprah have redefined freeganism as a way of life that takes a stand against the consumer culture of buying and throwing away. People like Lisa Ling have abandoned their six-figure salaries in favour of "dumpster diving" and scavenging for necessities - food, stationary, flowers, furniture...people throw away all sorts of perfectly safe, useable items.
Whether motivated by vegetarianism or not, freeganism is not doubt an effective way to reduce your environmental impact and attempt to halt the wasteful culture most of use are used to.
While their motives seem pure, readers on the Oprah discussion board do not seem impressed - one even comments "People who gather their food from filthy dirty dumpsters are clearly emotionally disturbed!"
Freeganism may not be the easiest way to help the environment, but no doubt its practice has immense impact that is growing with the increasing number of freegans. While we all don't have to make the switch (and of course, that would be impossible), try to think of the small things we can do to reduce food wastage. Eat lower on the food chain, for example. Enjoy vegetarian meals at least weekly. Small changes can make a big difference.
Today, however, the most popular talkshow in the world interiewed several freegans about their anti-consumer lifestyle - freeganism has gone mainstream on Oprah.
So what is freeganism? I previously understood it to be:
- Some who follows a vegan diet when cooking/purchasing food for themselves
- May accept and eat animal products (eggs, dairy, meat, fish) if given to them freely or thrown away
- Environmentally motivated - wishes to minimize waste
The guests on Oprah have redefined freeganism as a way of life that takes a stand against the consumer culture of buying and throwing away. People like Lisa Ling have abandoned their six-figure salaries in favour of "dumpster diving" and scavenging for necessities - food, stationary, flowers, furniture...people throw away all sorts of perfectly safe, useable items.
Whether motivated by vegetarianism or not, freeganism is not doubt an effective way to reduce your environmental impact and attempt to halt the wasteful culture most of use are used to.
While their motives seem pure, readers on the Oprah discussion board do not seem impressed - one even comments "People who gather their food from filthy dirty dumpsters are clearly emotionally disturbed!"
Freeganism may not be the easiest way to help the environment, but no doubt its practice has immense impact that is growing with the increasing number of freegans. While we all don't have to make the switch (and of course, that would be impossible), try to think of the small things we can do to reduce food wastage. Eat lower on the food chain, for example. Enjoy vegetarian meals at least weekly. Small changes can make a big difference.
Posted by
Jill Harris
Jill Harris
A trained panel has decided that chicken-flavoured TSP is "acceptable" to consumers. They are just finding out what we already knew.
It seems the food industry is finally catching on to new products made with TSP; a textured soy product high in protein and fibre.
In Europe, the market for meat-free soy and tofu products grew a steady 5%. From personal experience, I know that more people are incoporating high protein meat substitutes into their diets, even if they are not necessarily vegetarian.
The panelists have predicted that not only is chicken-flavoured TSP acceptable in taste, it will also be perceived as "economical" and "functional". Where have these researchers been? My family and I have been eating TSP and similar meatless soy products for nearly a decade now. Maybe consumers are just warming up to these types of products, or maybe the producers have just been missing out on major marketing opportunities.
While the panel says people think TSP tastes "beany", I think they might be confusing it with tofu. TSP has a very pleasant, meaty texture and a very neutral taste. Most people find it much less offensive than tofu, though it still soaks up broths, fats, and flavours. What's not to like about TSP?
I'm glad to hear we'll be seeing more TSP on the shelves in 2008.
In Europe, the market for meat-free soy and tofu products grew a steady 5%. From personal experience, I know that more people are incoporating high protein meat substitutes into their diets, even if they are not necessarily vegetarian.
The panelists have predicted that not only is chicken-flavoured TSP acceptable in taste, it will also be perceived as "economical" and "functional". Where have these researchers been? My family and I have been eating TSP and similar meatless soy products for nearly a decade now. Maybe consumers are just warming up to these types of products, or maybe the producers have just been missing out on major marketing opportunities.
While the panel says people think TSP tastes "beany", I think they might be confusing it with tofu. TSP has a very pleasant, meaty texture and a very neutral taste. Most people find it much less offensive than tofu, though it still soaks up broths, fats, and flavours. What's not to like about TSP?
I'm glad to hear we'll be seeing more TSP on the shelves in 2008.
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8