TITLE

Understanding vegetarian

PUB. DATE
March 1998
SOURCE
FoodService Director;03/15/98, Vol. 11 Issue 3, p123
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Provides information concerning the trend in vegetarian segment of the United States foodservice industry. Growth of vegetarianism from campus into other non-commercial venues; Impact of heightened awareness of vegetarian selections' nutritional value; Vegetarian position paper by the American Dairy Association; Vegetarian entrees on the nutrient standard menus.
ACCESSION #
1579936

 

Related Articles

  • Macaroni and cheese may be a natural combo on a healthy diet. Franz, Marion J. // Diabetes in the News;May/Jun92, Vol. 11 Issue 3, p30 

    Discusses the vegetarian diet and natural food combinations for a healthy diet. Vegetarian diet, including macaroni and cheese, can be a good meal plan; Reasons for selecting the vegetarian plan; Key to a successful food plan; Animal and plant proteins; Complementary food combinations; Complete...

  • Life choice frozen vegetarian meals.  // Environmental Nutrition;Nov92, Vol. 15 Issue 11, p8 

    Announces the introduction of prepared meat-free meals from the maker of the Healthy Choice line of reduced-fat foods. Reviews the meals offered; Quick Chick-Pea Curry, Multibean Minestrone; More.

  • Back to our roots.  // Essence (Essence);Jan1989, Vol. 19 Issue 9, p85 

    A report on root vegetables, such as potatoes, carrots, and turnips, which are low-calorie and sources of important minerals. Recipes.

  • Vegetable sauces and salsas. Haskell, R.R. // Flower & Garden;Aug89, Vol. 33 Issue 4, p56 

    Gives several recipes for vegetable sauces and salsas.

  • Meatless in Burgerland. Hurley, Jayne; Schmidt, Stephen // Nutrition Action Health Letter;Mar94, Vol. 21 Issue 2, p10 

    Presents the use of vegetable products in burgers or veggieburgers. Composition of gardenburgers; Comparison of the nutritional content of vegetable and beef burgers; Rating of vegetable, soy or wheat protein and grain burger products. INSET: No meat...how neat..

  • Think spring! Martin, Jeanne Marie // Total Health;Apr93, Vol. 15 Issue 2, p24 

    Presents several recipes to be used for spring vegetables. Early Garden Salad; Herbs and Oil Dressing; Spring Green Onion Soup; Spinach Tofu Calzones; Rice and Parsley Casserole.

  • Veritable vegetarian. Gatsos, Diane // Food Management;Apr98, Vol. 33 Issue 4, p60 

    Presents information on several vegetarian recipes. Comments from Claire Criscuolo, chef/owner of Claire's Corner Copia vegetarian restaurant in New Haven, Connecticut; How to prepare to Mushroom Tofu Stroganoff, Chinese Orange Beef and Pasta Puttanesca. INSET: The vegan pantry.

  • Vegetables for a traditional Thanksgiving. Bubel, N. // Country Journal;Nov87, Vol. 14 Issue 11, p64 

    Planning the Thanksgiving meat around native, heirloom vegetables. Planting and harvesting corn, turnips, pumpkins, cabbage, squash, beans, carrots and beets. INSET: Sources for seeds of older varieties of vegetables..

  • Stuffed vegetables. Haedrich, K. // Country Journal;Oct88, Vol. 15 Issue 10, p68 

    Gives instructions on making some stuffed vegetable dishes. Recipes for vegetarian stuffed cabbage rolls, garden stuffed eggplant and baked stuffed sweet potatoes.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics