by Sara Reistad-Long in Food News & Trends, April 17, 2014
by Toby Amidor in Food News & Trends, November 27, 2013
In this week’s news: Mondays get even more meatless; the world learns what happens when a household bans sugar (hint: a book deal); and coupon-clipping takes a healthier turn.
Hitting the Beach — and the Tofu
Why book Canyon Ranch when you can visit Grandma in Boca? Earlier this week, the Florida city announced that it was joining Meatless Mondays — a national movement that advocates exactly what the name suggests. The logic is this: Research suggests that when you eliminate a day’s worth of meat, you’re cutting 15 percent of saturated fat intake. That, in turn, may decrease your risk of obesity, heart disease, stroke and cancer. Twenty percent of Boca Raton’s residents are 65 or older, and with role models like Bill Clinton, whose health swami — Mark Hyman — was featured in the New York Times earlier this week, it might not be a surprise that the trend caught on.
by Toby Amidor in Healthy Holidays, November 15, 2013
In this week’s news: The rise of vegan Thanksgiving, food banks that grow kale and the problem with pizza joints and calorie counts.
Pass the Tofu Drumstick
Having a vegan feast is becoming more popular. According to the Department of Agriculture, Americans ate about 12% less meat in 2012 than in 2007. Instead of turkey and trimmings, some Thanksgiving cooks are making tofurkey (tofu shaped like turkey) or cooking portobello mushroom steaks with kale salad, pecan stuffing and mushroom gravy on the side.
by Janel Ovrut Funk in Uncategorized, November 8, 2013
You don’t need a turkey at the center of the table to make Thanksgiving a special day! Here are delicious dishes that can take the spotlight at your feast, whether you’re a vegetarian or just hosting a few.
by Toby Amidor in Healthy Recipes, October 11, 2013
Maybe this is your first Thanksgiving as a vegetarian, or perhaps you’re hosting your first vegan guests at a holiday dinner. Just because the traditional turkey takes center stage, it doesn’t mean there can’t be delicious plant-based options for both main dishes and sides that will satisfy you or all of your guests this year. I asked some top plant-based RDs how they navigate Thanksgiving and the winter holidays while still getting to enjoy festive foods. After all, isn’t that the best part about the season?
by Janel Ovrut Funk in Uncategorized, September 6, 2013
These recipes are all sans meat, poultry and fish–but brimming with flavor from veggies, beans, herbs and nuts.
by Janel Ovrut Funk in Uncategorized, July 28, 2013
September is synonymous with back to school and brown bag lunches. And even if you’re not going back to school, you may be looking to spice up your midday meal. As a vegetarian or vegan, you may think your lunch option is limited to plain peanut butter and jelly sandwiches, but here are three creative lunch ideas to change your mind.
by Janel Ovrut Funk in Uncategorized, July 27, 2013
On April 16th 2013, I gave birth to a healthy, happy, seven pound, two ounce baby boy named Zachary. Throughout my pregnancy, one of the most popular questions I got was, “Are you still going to be vegetarian?” I also heard a lot of, “Are you craving meat now?” and “If you crave meat, will you eat it?”
by Dana Angelo White in Healthy Tips, July 9, 2013
When you make the move to a meatless diet, one of the first things you may miss is that familiar sink-your-teeth-into-it texture you got from beef, chicken and even some fish. Fortunately, there are so many plant-based foods that easily mimic the texture of meat and are versatile enough to be used in a variety of recipes, whether you’re craving a burger or anything else.
Mushrooms: Mushrooms have a savory umami flavor, making them a star ingredient in meat-free burgers. I’m not talking about those measly veggie burgers at restaurants that have just one floppy portobello mushroom cap slapped in a burger bun. I’m talking about a thick, filling mushroom burger like the one above (photo courtesy of Oh My Veggies), which also contains lentils and oats.
by Janel Ovrut Funk in Uncategorized, April 15, 2013
Vegetarians are often seriously misunderstood. It’s time to debunk some of the most common vegetarian myths!
Myth: Vegetarians don’t get enough protein
Fact: It’s actually pretty easy for vegetarians to meet their needs for protein, even if they choose not to eat eggs and dairy products. Thanks to plant-based proteins like tofu, beans, lentils and what’s found in whole-grains breads and cereals, getting enough protein can be deliciously simple.
A couple of years ago I posted about eight sneaky foods vegetarians should avoid because they contain surprising animal-based ingredients. Since that list was not entirely exhaustive, I’ve come up with a part-two post to help you avoid those foods that may seem vegan or vegetarian, but in fact are not. Most of these foods are found in restaurants, so be sure to ask before ordering so you know what you’re getting.
Vegetable soup – I know what you’re thinking: “How could a vegetable soup have meat in it?!” While there may not be hunks of meat, I’ve come across vegetable soups in restaurants that are in fact made with chicken or beef broth. Unfortunately not all restaurants make this known unless you ask. If you spot a soup on the menu that seems to be entirely vegetable-based, it’s worth a quick question to your server or the chef to be sure. Read more