Practical Nutrition: Making nutritious vegetarian meals – Richmond Times-Dispatch: Practical Nutrition Advice With Mary Jo Sawyer

By Mary-Jo Sawyer | July 7, 2015

I moved to the Richmond area partly because of all the cultural opportunities the city has to offer. Last month, I finally made it to the Richmond Vegetarian Festival.

One of my favorite foods was a vegan taco from Don’t Look Back in Carytown. I chose a soft corn tortilla filled with pinto beans, a variety of veggies, and seasoned with spices, cilantro and lime. TVP, textured vegetable protein, was another filling of soy crumbles seasoned with Mexican spices. Tacos were cooked to order, making them a delicious, versatile entrée.

You can make vegetarian tacos at home with this tasty Grilled Portobello Tacos with Salsa Verde recipe.

I also enjoyed a small 115-calorie portion of vegan Italian ice cream (gelato) from DeLuca Gelato. I asked Nick DeLuca how it was so creamy since it was fat-free. “Our sorbets are simply fruit, water and sugar, with a small amount of stabilizers — guar gum and rice starch, with a touch of sorbitol,” he said. “The creamy texture comes from the proportions and the slow churn of the gelato process, which incorporates very little air.”

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Source: Practical Nutrition: Making nutritious vegetarian meals – Richmond Times-Dispatch: Practical Nutrition Advice With Mary Jo Sawyer

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