Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products.
Seitan is a food made from gluten, the main protein of wheat. It is also known as miànjīn, fu, milgogi, wheat meat, gluten meat, vital wheat gluten or simply gluten. It is made by washing wheat flour dough with water until most of the starch granules have been removed, leaving behind the sticky, insoluble gluten as an elastic mass, which is then cooked and eaten.
A meat alternative or meat substitute is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Plant- and fungus-based substitutes are frequently made with soy, but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn.
Soy milk also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or are lactose intolerant.
Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th century, it has been used in the vegetarian cuisines of Western nations.
Lacto-ovo vegetarianism or ovo-lacto vegetarianism is a type of vegetarianism which forbids animal flesh but allows the consumption of animal products such as dairy and eggs. Unlike pescetarianism, it does not include fish or other seafood. A typical ovo-lacto vegetarian diet may include fruits, vegetables, grains, legumes, meat substitutes, nuts, seeds, soy, cheese, milk, yogurt and eggs.
Plamil Foods Is a British manufacturer of vegan food products. Founded in 1965, the company has produced and pioneered soy milk, egg-free mayonnaise, pea-based milk, yogurts, confection bars and chocolate.
Rynn Berry was an American author and scholar on vegetarianism and veganism, as well as a pioneer in the animal rights and vegan movements.
Nuteena was a vegetarian meat analogue made primarily from peanut meal, soy, corn, and rice flour. Its recipe was based on Nuttose, which John Harvey Kellogg created in 1896 as the first American meat analog. Nuteena was especially popular among Seventh-day Adventists, many of whom choose to be vegetarian based on the health message promoted by their church.
La Loma Foods, formerly named Loma Linda Food Company and Loma Linda Foods, and with products presently branded under the name Loma Linda and Loma, is a former food manufacturing company that produced vegetarian and vegan foods. It is presently an active brand of vegetarian and vegan food products produced and purveyed by the Atlantic Natural Foods Company of Nashville, North Carolina. Loma Linda Foods began operations in 1905 under the name The Sanitarium Food Company and was owned by the Seventh-day Adventist Church until 1990.
The Farm Vegetarian Cookbook is a vegan cookbook by Louise Hagler, first published in 1975. It was influential in introducing Americans to tofu, included recipes for making and using tempeh and other soy foods, and became a staple in vegetarian kitchens.
Ellen Goodell Smith was an American hydropathic physician, vegetarian and writer.
Figs or Pigs? is an 1896 manual on vegetarianism and fruitarianism compiled by James Madison Allen, which contains observations from the author, as well as numerous quotations from eminent authors and authorities.
Harry Willis Miller was an American physician, thyroid surgeon and Seventh-day Adventist missionary. Miller was a vegetarian and pioneer in the development of soy milk.
Elmer Lee was an American physician and advocate of natural hygiene and vegetarianism. He was the founder and editor of the health magazine Health Culture.
William Roy Shurtleff also known as Bill Shurtleff is an American researcher and writer about soy foods. Shurtleff and his former wife Akiko Aoyagi have written and published consumer-oriented cookbooks, handbooks for small- and large-scale commercial production, histories, and bibliographies of various soy foods. These books introduced soy foods such as tofu, tempeh, and miso on a wide scale to non-Asian Westerners, and are largely responsible for the establishment of non-Asian soy food manufacturers in the West beginning in the late 1970s. In 1980, Lorna Sass wrote in The New York Times, "The two people most responsible for catapulting tofu from the wok into the frying pan are William Shurtleff and Akiko Aoyagi.” In 1995, Suzanne Hamlin wrote in The New York Times, “At the turn of the century there were two tofu suppliers in the United States. Today there are more than 200 tofu manufacturers...and tofu can be found in nearly every supermarket."
Lenna Frances Cooper was an American dietitian and co-founder of the Academy of Nutrition and Dietetics. She has been called “a pioneer in vegetarian nutrition and dietetics.”
Akiko Aoyagi is an American cookbook author and artist. She is best known as the recipe developer, illustrator, and co-author of the soy-based cookbook series The Book of Tofu (1975), The Book of Miso (1976), and The Book of Tempeh (1979), that had a strong impact on the natural foods movement within the American counterculture.
Ulma Doyle Register was an American biochemist, nutritionist, Seventh-day Adventist and vegetarianism activist known for his research on Vitamin B12. He was chairman of the Department of Nutrition at Loma Linda University School of Public Health.
