Skip the Meat
- 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 â€” 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.