Related Articles
- LOOK FOR THESE PRODUCTS IN YOUR LOCAL MARKET. // Vegetarian Journal;2004, Vol. 23 Issue 2, p36
Provides information on food products for vegetarians in the U.S. Organic cereal; Veggie Bolognese; Tofu nuggets.
- USING YOUR BEAN. Cobe, Patricia // Restaurant Business;11/15/2002, Vol. 101 Issue 19, p67
Focuses on the use of beans and lentils by sandwich makers in the U.S. owing to a growing popularity of vegetarian food options. Varieties of sandwich base used at the restaurant New World Grill in New York City; Name of outlet offering an expansion of grilled sandwich options; Recipe for...
- Why beans & lentils are gaining on menus. // FoodService Director;01/15/99, Vol. 12 Issue 1, p88
Focuses on the increasing use of lentils and beans in the dishes offered by food service facilities in the United States. Advantages of using the vegetables for their high nutritive value; Flexibility in creating recipes based on consumers' tastes.
- New Products on the Shelves. // Vegetarian Journal;2002, Vol. 21 Issue 3, p30
Reports on several vegetarian products launched at the Natural Products Expo West in Canada in 2002. Varieties of Pete's Tofu, a line of prepackaged tofus available for consumers; Dessert launched by Freezes Nutcream, a Arizona-based company.
- Tofu Toppings. Dunnington, Jacqueline // Vegetarian Journal;2003, Vol. 22 Issue 2, p6
Presents vegetarian cooking recipes for tofu toppings. Savory tofu mock sour cream for baked potatoes; Colorful tofu topping with rice; Double-almond tofu sauce for fruit.
- indian EXPRESS. Kornfeld, Myra // Vegetarian Times;Oct2006, Issue 344, p59
The article presents several Indic recipes including Spicy Red Lentil Soup, Garam Masala Green Beans, and Tofu Raita.
- Cuisine du Jour. Knoblauch, Mark // Booklist;01/01/2001-01/15/2001, Vol. 97 Issue 9/10, p895
Reviews the books `The Beans, Lentils and Tofu Gourmet' and `Party Drinks,' by Ian Wisniewski.
- UP Sprouting. // American Fitness;Nov/Dec2011, Vol. 29 Issue 6, p61
The article offers brief information on the organic grains and beans Accents Sprouted Quinoa Trio, Lentil Trio and Rice Trio from truRoots.
- Meatless Makeovers. Berkoff, Nancy // FoodService Director;5/15/2005, Vol. 18 Issue 5, p48
Presents advice to foodservice operators on offering vegetarian cuisine. Types of dishes that can be provided for vegetarian and vegan customers; Examples of ingredients that can be substituted for meat, including tofu; Recommended recipes.
