Skip the Meat

Kiernan, Willie
November 2009
FoodService Director;11/15/2009, Vol. 22 Issue 11, p42
Trade Publication
This article reports that the growing popularity of vegetarian and vegan soups present several opportunities for creativity with a healthy slant, according to U.S. foodservice directors. Lisa Kurth of Bon Appétit at TBWA/Chiat/Day says both vegetarian and vegan soups are best sellers compared to traditional soups with meat. Particular focus is given to the approach of CulinArt Incorporated's Anna Y. Bullett to cooking homemade vegan stock.


Related Articles

  • 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.

  • MOOSEWOOD AND BOSTON CHOWDA CO. SOUP.  // Restaurant Business;3/1/2004, Vol. 103 Issue 4, p48 

    Fairfield Farm Kitchens has introduced its two premium restaurant soup brands — Moosewood and Boston Chowda Co.-into the food service market. The Moosewood brand offers organic, vegetarian soups and sauces, while the Boston Chowda line includes heartier fare like New England Clam Chowda...

  • 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.

  • Cheese-Less Sauces. Berkoff, Nancy // Vegetarian Journal;2008, Vol. 27 Issue 2, p14 

    The article discusses several uses for cheese-less sauces in the U.S. Various vegan versions of traditional cheese sauces containing varying fat contents and calories are presented. Cheese-less sauce enhances frozen vegetables, leftover potatoes and vegetable burgers. It can also be applied as a...

  • VJ's 2007 Winning Student Essay.  // Vegetarian Journal;2008, Vol. 27 Issue 2, p30 

    An essay is presented on vegan baking. It offers information on significant factors that would help the baker feel proud in sharing food with friends. The author relates her experience in learning vegan baking and her determination to pursue the task. The article also mentions the difficulty...

  • Vegan Eating in Beijing and Shanghai.  // Vegetarian Journal;2005, Vol. 24 Issue 4, p13 

    Presents the list of restaurants with a reliably vegan with long-standing traditions of having animal product-free kitchens in Beijing and Shanghai, China. Gong De Lin; Green Tianshi Vegetarian Restaurant; Jade Buddha Temple.

  • 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...

  • Cooking With Leaves. Berkoff, Nancy // Vegetarian Journal;2005, Vol. 24 Issue 3, p6 

    Presents recipes for vegetarian meals such as Dolmathes and Rolled Caesar Salad.


Read the Article


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

Try another library?
Sign out of this library

Other Topics