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Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet). [1]
| | This article needs additional citations for verification .(October 2014) |
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet). [1]
Vegetarian cuisine includes consumption of foods containing vegetable protein, vitamin B12, and other nutrients. [2] [3] Food regarded as suitable for all vegetarians (including vegans) typically includes:
Foods not suitable for vegans, but acceptable for some other types of vegetarians:
Vegetarians by definition cannot consume meat or animal tissue products, with no other universally adopted change in their diet. However, in practice, compared to non-vegetarians, vegetarians on average have an increased consumption of:
In comparison to non-vegetarians, practicing vegetarians on average have a decreased consumption of:
This difference is observed, but is not required to be vegetarian. Nevertheless, it is relevant when considering research into the health effects of adopting a vegetarian diet. A diet consisting only of sugar candies, for example, while technically also vegetarian, would be expected to have a much different outcome for health compared to what is called "a vegetarian diet" culturally and what is most commonly adopted by vegetarians. [4] It is also important to note that overeating occurs because of a misconception of hunger. By changing your perspective on calories verses nutrients, it becomes much easier to adapt to the healthier lifestyle of vegetarianism. [5]
These are some of the most common dishes that vegetarians eat without substitution of ingredients. Such dishes include, from breakfasts to dinnertime desserts:
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Most desserts, including pies, cobblers, cakes, brownies, cookies, truffles, Rice Krispie treats (from gelatin-free marshmallows or marshmallow fluff), peanut butter treats, pudding, rice pudding, ice cream, crème brulée, etc., are free of meat and fish and are suitable for ovo-lacto vegetarians. Eastern confectionery and desserts, such as halva and Turkish delight, are mostly vegan, while others such as baklava (which often contains butter) are lacto vegetarian. Indian desserts and sweets are mostly vegetarian like peda, barfi, gulab jamun, shrikhand, basundi, kaju katri, rasgulla, cham cham, rajbhog, etc. Indian sweets are mostly made from milk products and are thus lacto vegetarian; dry fruit-based sweets are vegan.
A meat alternative or meat substitute (also called plant-based meat, mock meat, or alternative protein), [7] 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. [8] [9] [10] [11] [12] [13] Plant- and fungus-based substitutes are frequently made with soy (e.g. tofu, tempeh, and textured vegetable protein), but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn. [14] Alternative protein foods can also be made by precision fermentation, where single cell organisms such as yeast produce specific proteins using a carbon source; as well as cultivated or laboratory grown, based on tissue engineering techniques. [15] The ingredients of meat alternative include 50–80% water, 10–25% textured vegetable proteins, 4–20% non-textured proteins, 0–15% fat and oil, 3-10% flavors/spices, 1-5% binding agents and 0-0.5% coloring agents. [16]
Meatless tissue engineering involves the cultivation of stem cells on natural or synthetic scaffolds to create meat-like products. [17] Scaffolds can be made from various materials, including plant-derived biomaterials, synthetic polymers, animal-based proteins, and self-assembling polypeptides. [18] It is these 3D scaffold-based methods provide a specialized structural environment for cellular growth. [19] [20] Alternatively, scaffold-free methods promote cell aggregation, allowing cells to self-organize into tissue-like structures. [21]
Meat alternatives are typically consumed as a source of dietary protein by vegetarians, vegans, and people following religious and cultural dietary laws. However, global demand for sustainable diets has also increased their popularity among non-vegetarians and flexitarians seeking to reduce the environmental impact of animal agriculture.
Meat substitution has a long history. Tofu was invented in China as early as 200 BCE, [22] and in the Middle Ages, chopped nuts and grapes were used as a substitute for mincemeat during Lent. [23] Since the 2010s, startup companies such as Impossible Foods and Beyond Meat have popularized pre-made plant-based substitutes for ground beef, patties, and vegan chicken nuggets as commercial products.
Commercial products, marketed especially towards vegetarians and labeled as such, are available in most countries worldwide, in varying amounts and quality. As example, in Australia, various vegetarian products are available in most of supermarket chains and a vegetarian shopping guide is provided by Vegetarian/Vegan Society of Queensland. [24] However, the biggest market for commercially vegetarian-labeled foods is India, with official governmental laws regulating the "vegetarian" and "non vegetarian" labels.
Vegetarian diets are under preliminary research for their possible effects on long-term health. Dietary patterns were evaluated along with their relationship with metabolic risk factors and metabolic syndrome. [25] A cross-sectional analysis of 773 subjects including 35% vegetarians, 16% semi-vegetarians, and 49% non-vegetarians found that a vegetarian dietary pattern is associated significantly with lower means for all metabolic risk factors except HDL, and a lower risk of metabolic syndromes when compared to non-vegetarian diets. Metabolic risk factors include HDL, triglycerides, glucose, systolic blood pressure, diastolic blood pressure, waist circumference, and body mass index. Adventist Study 2 (AHS-2) compared mean consumption of each food group for vegetarian patterns compared to non-vegetarian patterns. [4]
Seitan is a food made from gluten, the main protein of wheat. It is also known as miànjīn, fu, milgogi, wheat meat, gluten meat, or simply gluten.
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. Alternative protein foods can also be made by precision fermentation, where single cell organisms such as yeast produce specific proteins using a carbon source; as well as cultivated or laboratory grown, based on tissue engineering techniques. The ingredients of meat alternative include 50–80% water, 10–25% textured vegetable proteins, 4–20% non-textured proteins, 0–15% fat and oil, 3-10% flavors/spices, 1-5% binding agents and 0-0.5% coloring agents.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
A lacto-vegetarian diet is a diet that abstains from the consumption of meat as well as eggs, while still consuming dairy products such as milk, cheese, yogurt, butter, ghee, cream, and kefir, as well as honey.
Moussaka is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
Vegetarian nutrition is the set of health-related challenges and advantages of vegetarian diets.
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb and the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Fermented tofu is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.
Okinawan cuisine is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as Ryūkyūan cuisine, a reference to the Ryukyu Kingdom. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine.
A mechanical soft diet or edentulous diet, or soft food(s) diet, is a diet that involves only foods that are physically soft, with the goal of reducing or eliminating the need to chew the food. It is recommended for people who have difficulty chewing food, including people with some types of dysphagia, the loss of many or all teeth, pain from recently adjusted dental braces, or surgery involving the jaw, mouth, or gastrointestinal tract.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. Tofu originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian and Southeast Asian cuisines. In modern Western cooking, it is often used as a meat substitute.
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.
This is a list of prepared-foods list articles on Wikipedia.
This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
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.
