Tag Archives: fact

Extreme Eats: Texas-Sized Dosa | Houstonia

By Megha Tejpal | September 18, 2015 MAYBE I HAVE LIVED IN TEXAS so long or maybe my eyes are indeed bigger than my stomach, but I have simply gotten used to the fact that jumbo-sized foods are the new normal. Everything is bigger in Texas right? Right. But there’s big, and then there’s too big for your plate. And let’s face it, sometimes we crave exactly such an extreme meal. In the way of these extreme eats, there seems to be an overabundance of carnivorous options—whether it’s …

5 Easy Overnight Vegetarian Breakfasts

By Livestrong.com | August 30, 2015 It’s not often that anyone has an hour in the morning to spend whipping up a great big balanced breakfast. But a nutritious meal is possible even when time is a rare commodity. These recipes are designed for anyone with little time to fix a morning meal – or who prefers the snooze alarm to satisfying bites. But you can hit that snooze button if you wish and still start the day on a healthy note with big flavor. In fact, some of these recipes require as …

American Vegetarianism Has a Religious Past | Smart News | Smithsonian

By Danny Lewis | August 20, 2015 Thank the creators of corn flakes and graham crackers for veggie burgers and not-dogs Vegetarian meat substitutes weren’t always as easy to find in restaurants and supermarkets as they are today. But here’s a fun fact you might not know: the religious men who invented the graham cracker and corn flakes also popularized veggie burgers in the United States, Ernie Smith writes for Atlas Obscura. Sylvester Graham and John Harvey Kellogg are often considered …

Vegetarian Frozen-Food Company Is Shaking Up the Fast-Food Status Quo

… because of growing health concerns, rising beef prices, or, you know, the fact that vegetables taste good—and frozen-food company Amy’s Kitchen is trying to capitalize in a big way. The company, known for frozen vegetarian comfort foods such as burritos, pot pies, and macaroni and cheese, is set to open its first brick-and-mortar store, Amy’s Drive-Thru, later this year in Rohnert Park, California, about an hour north of San Francisco. Despite the company’s pedigree in the freezer …

Step Aside Big Mac, Vegetarian Gets the Drive-Thru Treatment | The Range: The Tucson Weekly’s Daily Dispatch | Tucson Weekly

… Earth Burger became the first all vegetarian fast food restaurant in San Antonio, Texas, complete with a drive-thru. Their menu is strikingly comparable to the namesakes we know so well. They offer meatless burgers, ranging from $5.25 for a single patty to $7.25 for a double, tofu “fish” sandwiches, hot dogs, salads and fries. They even offer kids meals for $5. Customers are eating it up, enjoying the reasonable prices, convenience, taste and the fact that all ingredients are GMO free and as …

Teeth found near Tel Aviv point to a new prehistoric human species – Israel Culture, Ynetnews

… until now no one knew existed. Science has until now held that humans originated in Africa (Homo Sapiens who developed there about 200,000 years ago.) Another prehistoric species was the Neanderthal, who became extinct, and originated in Europe about 300,000 years ago. It is estimated that the teeth found in the cave in Israel belong to more ancient species of human, who was in fact the father of Homo sapiens and Neanderthals. Tests of the tartar from the teeth revealed remnants of seeds and …

9 Vegetarian BBQ, Burger, and Hot-Dog Recipes Even Meat-Lovers Will Enjoy | Washingtonian

By Ryan Weisser | May 20, 2015 Summer can be rough on vegetarians, who can get stuck eating only potato salad and popsicles at cookouts. Not even the baked beans are safe (they’re usually made with bacon, pork, or other animal-based additives). So what’s a rabbit-food-lover to do? Thankfully, there are in fact plentiful options. Vegetarians can happily crowd around the grill and wait for delicious plant-based burgers, pulled “pork” sammies, and veggie dogs made out of actual vegetables …

Vegetarian restaurant Transformer in Fitzroy is Vegie Bar’s grown-up sibling with real style | Best of Melbourne | Melbourne Lifestyle | | Herald Sun

… fact, if loudmouths like me didn’t bang on about it, there’s a real chance you wouldn’t even realise this is a vegetarian joint. No proselytising, no PETA posters, no Smiths on the stereo. Just really good food. We’ve come a long way. Long before Ottolenghi made salads sexy, the Vegie Bar on Brunswick St was diligently prosecuting the meat-free agenda, though aimed at a core crowd of students, hand-knit beanies and the hung-over seeking redemption, and not a great deal has changed over …

Lentils add protein and heartiness to vegetarian meals

… preferred varieties because they retain a firmer, chewier texture rather than softening entirely like some of the others. The wonderful versatility in lentils comes from the fact that they not only have a nutty, earthy flavor on their own, but they also absorb the flavors of the foods and seasonings they are cooked with. I cook them in vegetable stock alongside carrots, onions, garlic and dried chiles. At this point, I may turn them into a hearty stew by adding crushed tomatoes, cumin and other …

Weeknight vegetarian: Peel a plantain, elevate a taco | canada.com

… that would be Farm Sanctuary president Gene Baur. But Wyrick is one of the many vegan chefs and writers who contributed recipes to support Baur’s book, which also offers a dose of Farm Sanctuary’s animal-friendly philosophy and tips for those who want to try veganism. When Wyrick develops them, vegan tacos don’t seem like a stretch. In fact, this recipe’s main filling ingredient — plantains that you char on the grill (or on a grill pan inside), then toss in fresh lime juice, salt and …

Vegetarian recipes for modern tastes – Winston-Salem Journal: Food

… up to the fact that more vegetables and less meat, especially red meat, can pay dividends in the reduced risk of disease, longevity and overall well being. “Today, almost everyone you meet, of any age, is becoming super-conscious of what they eat and the effect on their health,” Jones wrote in the introduction of “A Modern Way to Eat” (Ten Speed Press, $35). People also are more interested in where food comes from — and how its production affects the environment. To finish reading this …

The disgusting reason figs aren’t vegetarian will put you off for life – Mirror Online

… inside a fig, an enzyme in the fruit breaks down her carcass into protein. The fig basically eats the wasp, and makes it into part of the fruit. Farmers actually buy bags of wasps to control the amount of wasps each plant can eat. Another disgusting fact which might stop you trusting food for life is that to qualify for safe consumption, ketchup is required to contain no more than 30 fruit flies per 100 grams So, if you’ve eaten figs and ketchup, you have almost definitely eaten both wasps …

As a Vegetarian Tourist, Here’s How to Plan Meals | Cara Spevick

… common assumption, it seemed, among those who have never been to South America, is that only carnivores can enjoy the cuisine. Vegetarians, let alone picky ones like myself, could be up for a challenge. After experiencing Buenos Aires and Rio de Janeiro as a hungry tourist, I can now admit that I was naïve to believe I would starve. In fact, I am more than happy to report that the food I ate in South America was hands-down more gratifying than a lot of what I’ve been served in the North. …

7 Types of Vegetarianism and Their Environmental and Health Benefits | Care2 Causes

By Catherine Gill | March 28, 2015 Although the word vegetarian was coined in the year 1839, and used thereafter as a term referring to a primarily plant-based eater, this particular lifestyle and diet choice has been in existence since practically the beginning of time. In fact, famous vegetarians who lived before then include Confucius (551- 479 BCE), Plato (428- 348 BCE), Leonardo da Vinci (1452- 1519) and Henry David Thoreau (1817- 1862), just to name a very few. Presently, as it was in …

On-again relationship with plant-eating feels good after dabbling with meat – The Portland Press Herald / Maine Sunday Telegram

BY AVERY YALE KAMILA | March 25, 2015 When Kara Owens was a child, her father worked as a butcher. Needless to say, her attempts to go vegetarian weren’t successful. She did manage a few months of vegetarianism when she was 15 and a couple weeks here and there afterward. But mostly she ate what everyone else ate. “We were a meat- and chicken-heavy family,” said Owens, who lives in Scarborough. In fact, her dad wasn’t just a butcher but the head of the meat department at the major grocery …

Readers’ recipe swap: Veggie roast | Eve O’Sullivan | Life and style | The Guardian

By Eve O’Sullivan, Posted 20th March 2015 Growing up in a vegetarian household, I feel well placed to pick meat-free alternatives to Sunday roasts; in fact, the recipe testing for this week’s theme was perfectly timed with Mother’s Day, so the ultimate judge was also present. The whole roasted cauliflower spiced with smoked paprika and turmeric from TheWholeIngredient was brilliantly simple; perfect as a side dish for everyone or a main for two. Airinie Azhar-Konstantinidou’s …

Vegetarianism a growing trend: 7 kinds of vegetarians you may encounter at a restaurant – The Economic Times

By Anoothi Vishal, Posted 15 March 2015 You don’t have to brandish French sociologist Pierre Bourdieu’s Distinction: A Social Critique of the Judgement of Taste to know that tastes in food are not just indicators of class but are, in fact, one of the ways in which social positioning is specifically contrived. We have enough examples of that all around us. A filet mignon may have been utterly fashionable till yesterday. But today, not only is it illegal — its consumption or …

Vanilla makes vegetarianism the new Black

… they opened a vegetarian restaurant despite the fact that neither are actually vegetarian. More quirkily still, when guests walk into Vanilla Black, it feels as though you are being welcomed into the couple’s home – albeit a very gentrified home with 45 places set for dinner that wouldn’t be out of place on a Sherlock Holmes set. Front-of-house staff and chefs mill around adding to the buzz that the restaurant’s innovative food has created over the last 10 years and they clearly share …

6 Tips for Tastier Vegetarian Food

Cooking great vegetarian food is not rocket science. In fact, some of our favorite chefs—like Yotam Ottelenghi—embrace a veggie-forward menu, proving that we don’t need meat for flavor or substance. Whether you’re a full-time vegetarian, a fan of Meatless Monday, or begrudgingly eat your greens, there are a few tricks of the trade for making meat-free meals more satisfying. 1. Embrace Alterna-Protein This (hopefully) goes without saying: A vegetarian meal needn’t be comprised …

Bone Broth, the Healing Soup From the Paleolithic Diet (Also a Vegetarian Alternative) | Sat Hon

… as a life sustenance as well as a tribal bonding ceremony. Growing up in China, our Cantonese family always celebrated all festivals, New Year, August Moon Festival… with the bone soup. In time, this bone broth becomes a staple of southern Chinese culinary diets as well as a medicinal supplement to many ailments. Recently, in Traditional Chinese Medicine, Chinese doctors have started to prescribe bone broth as a form of immune booster, possibly taking a cue from the fact that in bone …

Protein Plus – Livemint

… Batra, clinical nutritionist, Fortis La Femme, New Delhi. Consumption of plant rather than animal proteins can, in fact, contribute to reduced risk of obesity and chronic diseases, such as diabetes and heart disease. “In comparison to protein foods of animal origin, most plant-protein sources are lower in saturated fat, free of cholesterol, higher in fibre, and a good source of antioxidants and phytochemicals. All this helps contribute to better health and reduced disease risk,” says Niti …

Master vegetables like a Gujarati | Residency | Life and style | The Guardian

… like a Gujarati, I speak Gujarati and day in, day out, I cook Gujarati food. Little is commonly known about Gujarat in the UK, despite the fact there are hundreds of thousands of Gujaratis here. It’s one of the most interesting gastromonic regions in India. This may be because, as a group, we are quiet and industrious, more inclined to become accountants and corner-shop owners (Mr. Patel is Gujarati) than restaurateurs (a trade that’s dominated by Bengalis and Bangladeshis). Nor is Gujarat a …

Eating insects is better than eating meat, but is it any more ethical? | MNN – Mother Nature Network

… fossil fuels and have concluded that replacing meat with insect protein needs to happen. After all, insects have a much (much) smaller environmental footprint and still provide plenty of protein. In terms of energy-in, energy-out, it’s a no-brainer: “They can make about 1 kilogram (2.2 pounds) of insect meat for every 2 kg of feed, while cows need 8 kg (17.6 pounds) of feed just to make 1 kg of beef,” writes Russell McLendon here on MNN. In fact, insects of all types have a …

Hilton Chennai culinary express ‘pantry car’ offers Goan delicacies

Chennai: Hilton Chennai’s Culinary Express now offers Goan delights like fish or paneer recheado, Goan curries (fish or prawn), moogachi gathi (green sprouts slow cooked with Goan spices) and others and the response is good, the hotel’s top chef said. “The dishes are made in home style and not in the typical restaurant style. The masala is made ready by chef Peter Pinto from Double Tree by Hilton Goa. In fact he has lugged quite a kg of ingredients from Goa,” Yogendra …

6 Vegetarian Crock-Pot Recipes So Good, You’ll Gladly Skip The Meat | Bustle

… vegetarian, whether by choice or just because, opens your tastebuds up to a whole new flavor palate. They’re full of fresh spices and combinations, like butternut squash and curry, and quinoa with poblanos. Vegetarian meals are exciting, bursting with color and spunk, full of personality. But what sets these heavenly mealtime menus apart from the rest isn’t just the fact that they’re meatless, it’s the fact that they’re the kind of recipes that I like to call dump-n-dash: Dump …

A CUP OF JO: Vegetarian Chili

… vegetable—squash. Beautiful, colorful, oddly shaped squash. I prefer to use delicata squash in this chili because the flesh gets tender and sweet when cooked, which means no need for a peeler! Hearty, nutritious and ready to serve in under an hour, this fail-proof chili always hits the spot. In fact, I find that it tastes even better the next day. Quick tip: If you’re planning to eat the chili over a few days, add some fresh kale each time to reboot it! via A CUP OF JO: Vegetarian Chili. …

Vegetarian Thanksgiving: Rice, Beet and Kale Salad With Cider Dressing – NYTimes.com

For her Thanksgiving celebration in Canada in October, food blogger Allison Day hosts an entire family of gluten-free eaters. Complicating her menu is the fact that she is the only true vegetarian at the table. “The celebration is a very different affair in my house, but delicious, nonetheless,” writes Ms. Day. “Healthy food is a priority in my kitchen, but so is delicious food.” Ms. Day notes that navigating the world of vegetarian cooking and gluten-free cooking at the same time can be …

Need protein? Try these tips | Sandusky Register

At a time when more than a third of American adults are obese and childhood obesity rates are rising exponentially, more Americans are looking for meat alternatives in their dining choices. In fact, nearly 16 million Americans are vegetarian and about a third say they’re choosing vegan or vegetarian meals more often, according to a Harris Interactive study commissioned by the Vegetarian Resource Group. “Part of the reason this is going mainstream is that vegetarian diets are proven to be …

Spain gets taste for greens as vegans, vegetarians and vegivores flourish | Life and style | The Guardian

… bitterness of dark chocolate but with a richness that leaves you scooping up the crumbs in the paper cups. Is the fact that more than 5,000 people made it here to try these and other delights, on a bakingly hot late summer Saturday, another sign that vegetarianism is making inroads into what was once one of Europe’s most determinedly carnivorous countries? Lonely Planet’s World Food Guide to Spain,  published in 2000, advised vegetarian visitors to the country to pack “a small stash of …

Weeknight Vegetarian: Quinoa strategies, cont’d. – The Washington Post

Every so often, I come back to quinoa. For those who remember what I’ve said about it before, this is perhaps surprising. But the fact is, it’s hard to escape this little pseudo-grain (really a seed), which tends to turn up just about everywhere you look. That’s especially true when it comes to vegetarian recipes. And for good reason: Too many vegetarians are really carb-etarians, and if you’re looking for foods high in protein and low in carbohydrates, sooner than later you’ll run …

Spinach Walnut Pesto Pasta | Valdosta Today – South Georgia’s News Source

… open to trying some of these clever dishes. In fact, my cooking club, Girls on the Grill, Too, recently had a vegetarian theme (hosted by Kristy) and we all discovered there are many delicious ways to “go” vegetarian.  I even have a veggie lasagna on the Plat du Jour menu.  Now, when we have dinner at the Johnson’s, we insist on Kristy allowing us to enjoy her creations as well. With that in mind, I wanted to share what is actually a good pesto recipe I found on The Candid Appetite that …

Go green for National Vegetarian Week – May 19th to 25th

The following article was written by Kirstie McCrum. With an array of ingredients best described as ‘nature’s bounty’, vegetarian food doesn’t have to be dull. In fact, these veggie recipes are likely to be some of the most exciting you’ve ever tasted When anyone tells you to “eat your greens”, chances are you’re catapulted back to a childhood nightmare when you weren’t allowed to leave the table as long as a solitary soggy Brussels sprout remained on your plate. Happily, …

Nutrition Know-How: The components of a vegetarian diet

… of health advantages including lower blood cholesterol levels, lower blood pressure levels, lower risk of heart disease and a lower risk of type 2 diabetes. Below are some nutrients found in meat or dairy that are often misconstrued as lacking from  vegetarian diets. Protein Research indicates that an assortment of plant foods eaten over the course of a day can provide all protein needed in healthy adults. This fact shows that complementary proteins do not need to be consumed at the same meal …

What Did Ancient Egyptians Really Eat?

(ISNS) — Did the ancient Egyptians eat like us? If you’re a vegetarian, tucking in along the Nile thousands of years ago would have felt just like home. In fact, eating lots of meat is a recent phenomenon. In ancient cultures vegetarianism was much more common, except in nomadic populations. Most sedentary populations ate fruit and vegetables. Although previous sources found the ancient Egyptians to be pretty much vegetarians, until this new research it wasn’t possible to find …

Animal Protein vs. Plant-Based Protein

… advertising propaganda being fed to every child. They have been selling the mistaken idea that we need meat, dairy, and eggs in order to be properly nourished. We have thus been programmed with incorrect and dangerous information. Almost all Americans get more than enough protein daily. In fact, the average American consumes over 100 grams of protein, about 50 percent more than the recommended daily amount. Yet too many of us, including athletes, fitness enthusiasts, bodybuilders, dieters, and …

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