Tag Archives: parts

World Vegetarian Day 2015: 15 things only vegetarians understand | Metro News

By Mandy Mazliah | October 1, 2015 Happy World Vegetarian Day and Vegetarian Awareness Month! In some parts of the world being vegetarian is the norm, and vegetarian food is readily available. Not always so in the UK. Even though there’s about 4 million vegetarians in the UK, restaurants can fool you into thinking it’s still the 1970s. It’s even worse if you go on holiday to Eastern Europe or South America. And, no, we’re not worried about getting anaemic thank you very much. Here are …

Amy’s Kitchen Is Starting a Vegetarian Drive-Thru | TIME

… that are gluten-free or dairy-free, and the pizza comes in either a rice or wheat crust. Amy’s Kitchen has 50 people working with farmers to source raw ingredients, from the potatoes in the French fries to the grains in the burgers, up to 18 months ahead of time. Keeping up with the demands of a drive thru stresses the already challenging system even further, says Berliner. “The weather doesn’t always cooperate, so one of the most challenging parts of our business right now is the …

I’m going vegetarian 3 times a week – Jamie – IOL Lifestyle

… “As far as meat is concerned, many parts of the world which have areas of very long life expectancy do eat lots of vegetables but they do also eat meat too,” he continued. He said he wasn’t scaremongering about eating meat, adding. “If you love meat go for higher quality and in moderation… Winding back is definitely a good idea. It is also definitely beneficial for the environment and your wallet!” The chef, who is married to Jools, 40, with whom he has four children – Poppy, 13, …

7 Vegetarian Curries You Must Eat | DESIblitz

… Punjabis to all parts of India after partition, and of the diaspora to the UK, US, and Canada, has made the dish widely known in Indian cuisine. It is a versatile dish which can either be served as the main meal, a side dish, or as part of a buffet. In India, it is often consumed on special occasions such as birthdays, weddings, religious celebrations, and national holidays. Like most dals, dal makhni goes well with rice. But if you want to eat like a traditional Punjabi, go for a brown …

Other views: Know how that chicken got to your table?

… covering chickens — which account for 96% of the animals slaughtered — focus on food safety, not cruelty. If a chicken is scalded to death in the production process, government inspectors won’t necessarily intervene. About 700,000 birds — albeit a tiny fraction of the nearly 9 billion slaughtered — died by scalding in 2013. None of this is necessary. Alternatives exist to kill chickens with less distress and suffering. Britain and parts of Europe use a system that puts them to sleep …

Be Vegan, But Do Not Impose Please – The New Indian Express

… meal of only veggies but now find ourselves being judged and shovelled into a corner by same said bovine set? What can give anyone the right to become so viciously condescending about others’ food preferences? When I did a food show in TV a few year ago the one input I received often was that I ate too much meat on the show. Seeing how the show was about local cuisines in parts of Europe, especially in places like Scandinavia where vegetables rarely get enough sunlight to survive let alone …

Peanut butter: the vegetarian conspiracy | OUPblog

There is something quintessentially American about peanut butter. While people in other parts of the world eat it, nowhere is it devoured with the same gusto as in the United States, where peanut butter is ensconced in an estimated 85% of home kitchens. Who exactly invented peanut butter is unknown; the only person to make that claim was Dr. John Harvey Kellogg, the chief medical officer at the Sanatarium, the fashionable health retreat in Battle Creek, Michigan. Kellogg, a vegetarian who …

Chatting with Karen Page, Author of The Vegetarian Flavor Bible: Food Network | Healthy Eats – Food Network Healthy Living Blog

… been eating a plant-based diet. The other is a development of gastronomy and seeing how leading French chefs have really embraced this. If you go back to the 1970s and the advent of nouvelle cuisine, when they were looking to lighten-up traditional sauces, stocks, and other parts of the cuisine, this was part of the direction. Or chefs like Jean-Georges [Vongerichten] with his book, Simple Cuisine. He was ahead of the curve in his thinking. The book did really well in the ’90s and there was a …

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