VJ's 2007 Winning Student Essay
- 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.
- 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.
- 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...
- Chefs tempt even carnivores with creative vegetarian options. // Nation's Restaurant News;6/26/2006, Vol. 40 Issue 26, p172
The article focuses on creative vegetarian options offered by restaurants in the United States. Creating vegetarian dishes are also more labor intensive. It is important to leave food as pure and clean as possible. Chefs are also trying to add more flavor out of asparagus or mushrooms. Their...
- 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...
- 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.
- Fresh Fruit and Vegetable Sauces. Berkoff, Nancy // Vegetarian Journal;2005, Vol. 24 Issue 3, p28
Provides tips on vegan cookery. Selection of ripe fruit for apple or pear sauces; Vegetable combinations that can yield "creamy" sauces; Purchase of easily "pureed" vegetables; Turning of an overabundant purchase of fresh spinach, kale, or Swiss chard into sauce ingredients.
- 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.