How to be a HEALTHY VEGETARIAN
- ESTABLISHING GUIDELINES FOR VEGGIE LUNCHES IN SCHOOLS. Gorn, Heather // Vegetarian Journal;2004, Vol. 23 Issue 3, p35
Focuses on the work of Project Healthy Beginnings, a group of parents in the San Diego, California, area that has worked to incorporate vegetarian and vegan alternatives into the school lunch menu. Group's effort to secure support for the Assembly Concurrent Resolution No. 16, which requests...
- vegan gourmet. Oser, Marie // Vegetarian Times;May2004, Issue 321, p33
Presents several vegan recipes.
- vegan gourmet. Oser, Marie // Vegetarian Times;Sep2004, Issue 324, p35
Presents several gourmet vegan recipes.
- 30-minute recipes. // Vegetarian Times;Jun2004, Issue 322, p23
Presents vegetarian recipes, including Cheese Ravioli with Grape Tomatoes, Open-Faced Portobello Sandwiches and Cheese and Bean Quesadillas.
- Meatless in the Mainstream. Roberts Jr., William A. // Prepared Foods;Mar2002, Vol. 171 Issue 3, p23
Reports on the growth of the vegetarian food market in the United States. Factors attributed to the growth of the vegetarian food market in the country; Information on the most popular meat alternatives in the country; Outlook on the market for soy milks.
- One man's meat. Gledhill, Bob // Caterer & Hotelkeeper;4/11/2002, Vol. 191 Issue 4217, p54
Reports on vegetarian market trends in Great Britain as of April 2002. Concerns of the Food Standards Agency on the lack of vegetarian food labeling regulations; Areas of disagreement over accreditation of vegetarian status; Sales of vegetarian foods.
- Entrï¿½es with Fresh Spring Greens. Peggy Rynk, Reed // Vegetarian Journal;2004, Vol. 23 Issue 2, p18
Presents vegetarian entrees using fresh greens. Spinach Lasagna; Vegetable Stew with Dandelion Greens and Fresh Dill; Swiss Chard-Powder Pea Skillet; Calorie content; Carbohydrate content; Protein content.
- FAQs. // Foodservice & Hospitality;Aug2006, Vol. 39 Issue 6, p11
The article provides vegetarian-related information. Vegetarian is defined as someone who does not consume red meat, chicken, pork, fish and seafood. While a lacto-ovo-vegetarian is someone who does not eat meat, poultry, and fish but eat eggs, dairy products, milk, and plant foods. An...
- Vegetarian Delight. Weisberg, Karen // FoodService Director;10/15/2004, Vol. 17 Issue 10, p46
Discusses the efforts of foodservice operators to meet the demand for vegetarian and vegan dishes in the U.S. Background on a lacto ovo menu cycle introduced at a New York healthcare facility; Information on the Terra Ve program and cookbook of Flik Independent Schools by Chartwells at Milton...