“That is just too extreme for me.” I had to laugh when the person across the table said this to me about a month ago. It was in response to my friend telling her that I was vegan. She then went on to explain that she had once been vegetarian, but started eating meat when her boyfriend moved in with her. 35 years ago I downed a hot dog at a café in Chicago with my friend Deb. After our hot dogs, we walked into the leather shop next door.
Being a vegetarian is not nearly as difficult as it used to be. While a 2003 survey found that only 2.8 percent of Americans identify as strictly vegetarian , over the past 20 years, vegetarian-friendly products, restaurants and — most importantly — mindsets have become the norm across most of the country. Still, for people who grew up with meat at the center of their meals, shifting toward a flesh-free diet can pose significant challenges. Here are a few survival-guide tips for transitioning seamlessly (and deliciously) into a vegetarian lifestyle. This guide was designed for vegetarians who do not eat meat, fish or fowl but do eat eggs and dairy. Many of the tips — though not all — would work for vegans as well.
<A HREF="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdrakisempzon-20%2F8009%2F616708a2-8fb2-4e5a-8a52-f06882310c87&Operation=NoScript">Amazon.com Widgets</A> How humans are not physically created to eat meat Although some historians and anthropologists say that man is historically omnivorous, our anatomical equipment teeth, jaws, and digestive system favors a fleshless diet. The American Dietetic Association notes that "most of mankind for most of human history has lived on vegetarian or near-vegetarian diets." And much of the world still lives that way.
Grocery stores carry an array of great-tasting vegan options, including some items that you might not know are vegan. Many products, including fantastic faux franks; veggie burgers; chicken-free chicken patties; flavored soy, almond, and rice milks; nondairy ice creams; and other sensational snacks, are marketed to vegetarians and vegans. There's also an abundance of chips, dips, cookies, candies, frozen pies, soups, and other mouth-watering items by mainstream food manufacturers that are also vegan.*
Vegetarian Frugal Housewife » Blog Archive » Stocking up: Spices, Flavours & Sauces for the Veggie Cook“Variety’s the very spice of life, that gives it all its flavor. ” ~ William Cowper, 18th-Century Poet Now that we have talked about dry goods, in Stocking Up: The Vegetarian Dry Cupboard , we should look at what items you use to spice up your dishes. There are many different choices out their for flavourings but I will just highlight the most commonly used items in basic vegetarian cooking. As they hail from so many different regions around the world, spices, herbs and sauces can be used to make a dish seem exotic and rare or familiar and comforting. Using a different combination of flavours, you can make the same dish taste entirely different, thus making your recipe collection even larger and more versatile. The more flavours, spices and such that you keep around, the easier it will be to come up with an original meal at a moment’s notice.
“Let us put our minds together and see what life we can make for our children.” ~ Sitting Bull, Chief of the Lakota Sioux So many questions that I receive about vegetarianism revolve around what to actually eat. This does not surprise me. As humans we are creatures of habit, especially when it comes to eating. Having lived on a diet of meat and veg, or a diet of rice and beans or whatever we are accustomed to, we fail to realize that there are other (equally viable) ways of cooking and eating. I get so many folks asking me, “what the heck do vegetarians eat?”
“Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.” ~ Henry David Thoreau So you’ve all had the chance to stock up on your dry goods and on your spices & flavourings , now we get to delve into my favorite place…the fridge. This is where most folks keep all of their fresh fruits & veggies, which you should be indulging in at every meal if you’re being a healthy vegetarian. I love to go to the local market and savor the organic produce as well as other people’s homemade jellies and preserves. And I always buy organic, wherever possible, because modern large-scale farming douses our foods in chemicals, strips the soil of most of the nutrients and therefore produces a substandard, nutritionally deficient crop.
Alcoholic Beverages - Listed by Name Alcoholic Beverages - Listed by Producer/Distributor It will come as a surprise to most people that many alcoholic beverages contain, or are produced using, animal products. For example, many wines (and beers) are clarified or "fined" by adding isinglass, a pure form of gelatine obtained from the bladders of certain fish.
Since the purpose of this blog is to provide delicious yet wallet-friendly entertaining recipes for those of us who are becoming more acquainted with our kitchens, I thought a good place to start would be, well, the beginning. While each recipe varies from the next, there are a variety of basic ingredients every well-stocked kitchen should have. I’ve included a grocery list that will help set first-timers on the right track. I’ve provided the cost of each ingredient as well as a grand total, and moving forward, the total cost of each subsequent recipe you’ll find on this site will assume your kitchen is stocked with the basics. All prices have been garnered from Fresh Direct , a New York City-based food delivery service; prices may differ slightly by region and are probably higher here than in many other locales.