"Numerous types of specialized diets are followed, however, one of the most prevalent is vegetarianism. Not only is it very flexible to each individuals interpretation, this way of eating can be healthy, fresh and delicious.

All around the globe, many people avoid animal products to different extents. Certain cultures and countries, such as India, have more vegetarians. However, even in American where meat is very common, 3.2 percent of people, or around 7.3 million, were vegetarian in 2008, according to Vegetarian Times.

Being a vegetarian can look different for each person. Vegetarian Nation lists seven main eating styles. Vegans eat no animal products including dairy and eggs while lacto vegetarians do eat milk products. Ovo vegetarians will have eggs but no dairy, but the most popular type of vegetarian is the Lacto-ovo vegetarian who just eliminate meat and fish. The list goes on to include those who eat fish or all meat except red meat. Then there are people who fall between a few of the categories. In general, all can choose to be a vegetarian and do it in the manner they prefer. Reasons also greatly differ between vegetarians. Some stop eating meat as a way of showing care for animals. Others feel better physically on a plant-based diet. Another motivation might be that someone simply dislikes meat. Once again, there are few clear answers and many variations.

The vegetarian way of eating is so popular and healthy that the second week of September is National Vegetarian Awareness Week, according to BRG Health Solutions. Whether you were raised vegetarian or want to try it for a day, this is a list of simple but delicious dishes without meat that can be enjoyed this September. Credit: INFphoto.com

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Top 10 simple vegetarian dishes

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Dal Makhani / Makhni - Indian Food Andhra Cooking Telugu Vantalu Vegetarian Recipes Indian Cooking
Exhaustive recipe text in English together with additional Tips are available on http://www.gayatrivantillu.com/non-south-indian-1/dal-makhani ...

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Dal Makhani / Makhni - Indian Food Andhra Cooking Telugu Vantalu Vegetarian Recipes Indian Cooking - Video

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vegetarian vitamin protean for srilankan
Be Vegetarian i.

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Sesame-Ginger Tofu and Broccoli Stir-Fry Posted by Nava | Posted on 10/31/14 | No Comments

This stir-fry is inspired by General Tsos Tofu, but dispenses with the cornstarch-battered, deep-fried tofu. Ive tried it that way and find this version, with pan-sauted tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even more appealing. Its easy and fast, too. more

Tri-Color Coleslaw combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings. You can also add a little dried fruit or apple for a sweet twist. more

Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew. Mustard greens, which are in fact a green often used in curries (as is spinach) most often come in really large bunches, so use as much as youd like; the sharp flavor is well tamed by cooking. If youre not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, see the variations following the instructions.Recipe from Wild About Greens. Photo by Hannah Kaminsky, from her original review of this this book. more

An easy bean burger with a little crunch from sunflower seeds and a subtle smoky flavor, these work well with pink, pinto, or red beans. Make some potato oven fries or sweet potato oven fries at the same time, and serve with your favorite condiments in pita bread or on whole grain buns. more

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Vegetarian & Vegan Recipes: VegKitchen with Nava Atlas

World Vegetarian Day - vote for your favourite video!

October is world Vegetarian Awareness Month, encouraging a new way of living that encompasses the spirit of promoting the joy, compassion and life-enhancing possibilities of vegetarianism.

On World Vegetarian Day, October 1st the NZ Vegetarian Society announced the category winners of their High School Video Competition. High school students from all across the country entered videos highlighting animal advocacy, nutrition and health, protecting the environment and vegetarian living.

During October anyone from around the country will be able to vote for their favourite of the four category winning videos, one of which will then become the Supreme winner, announced on 1 November, World Vegan Day. The prize for the Supreme spot will go to the winning students school so its a great opportunity for the local community to show their support and get behind their local high school.

Students from Putaruru College won the Animal Advocacy category and the winning video for Protecting the Environment was taken out by a Pakuranga College student. Further down the country, Havelock North High School students claimed the prize for Nutrition and Health, while a talented Linfield College student won the category for Vegetarian Living.

Secondary school is a time for making decisions about whats important, says Julia Clements, NZ Vegetarian Society President. We want to encourage students to be confident in their choices, and offer them support in making the transition to a vegetarian lifestyle.

Plant-fueled athlete and competition spokesperson James Styler supports young people learning about their diet choices. Creating and watching these videos will give young people more knowledge of where their food actually comes from, he says.

Colonial influences and a large agricultural sector have led to New Zealanders typically consuming a lot of meat. The NZ Vegetarian Society is encouraging Kiwis to choose meat-free options and aim to reduce the animal welfare and environmental impact that results from animal product consumption. It is widely noted that a vegetarian diet has many health benefits, including being lower in fat and high in complex carbohydrates and phytonutrients.

The video competition is a great chance for students to learn about healthy and ethical food choices and investigate the realities behind their diets. When someone chooses to be vegetarian, you know theyre doing it to help animals and the planet so that makes them pretty cool, says competition entrant, 16 year-old Asher Soryl, from Hagley College in Christchurch.

The competition allows students to take ownership of their food choices and explore their creativity, while offering the chance to win $1000 worth of prizes for themselves and $1000 cash for their school if they are the Supreme winner. Prizes were sponsored by New Way, Quorn , South Seas Film & Television School, Fromnature.biz, Hardys Northland, The Cruelty Free Shop, Hell Pizza, and E.L.E.

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World Vegetarian Day - vote for your favourite video!

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Me rambling about trying to become a Vegetarian
My life isn #39;t that exciting but I like to tell people anyway.

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1 November 2014 | Food | By: Sejal Sukhadwala

In this series, we review restaurants from an entirely vegetarian angle. While some restaurants will be specifically vegetarian, others will be mainstream. Well be tasting everything from veggie burgers, to posh meat-free menus. Along the way, well try to find out, as far as possible, whether chicken stock, cheese made from animal rennet, gelatine, fish sauce and so on are not lurking in the supposedly vegetarian dishes.

Aloo Scotch Egg

How long should one wait before visiting a new restaurant? This is a dilemma faced by all reviewers at some stage. Wed been eagerly awaiting the arrival of Ethosfor months after all, a new vegetarian venue opens in London only once every few years. According to reports, the entrepreneurial owner Jessica Kruger wanted a place that was deliciously different after being disappointed by vegetarian offerings on the high street: an attitude that matches our own experience. We were so excited we could barely wait. Then, after giving the self-service venue over a week to find its feet, we turned up one late afternoon only for several of the staff to rush over to the entrance and say: You cant come in! Weve run out of food! Eh?!

The staff then went on to say that the restaurant only serves lunch until 3pm and dinner after 6pm, so wed missed the boat. Its website clearly states that it serves food from breakfast through to lunch, dinner and everything in between. (Subsequently two other food writers told us that Ethoss food supplies were dwindling when they visited outside peak hours, with only watery salads at the bottom of the bowl and leftover-looking dishes left). Our second visit, nearly a month later, didnt start well either. We waited a long time by the entrance to be seated, eventually flagging down a staff member and asking if it would be okay to just go in and grab a seat. This time wed arrived at the tail end of the lunchtime peak, and the place was buzzy.

Located in a side street between Oxford Street and Tottenham Court Road tube stations, Ethos launched at the end of September. Its certainly a beautiful looking space: bright, light and sparklingly contemporary. Theres a striking mini-forest of silver birch trees in the centre, sleek black and white marble-topped tables, shiny marble floors, large picture windows, and those pretty glass pendant lights that you see everywhere these days. Attractive bowls of food are placed on service pods to one side, with several dishes marked as vegan and gluten-free; and theres a dining area to the other, with charcoal and blue leather banquettes around circular dining tables, plus smaller tables at the back separated by retro glass screens.

While helping ourselves to the food, a waiter suddenly materialised and asked if we understood the concept the concept being that you, er, help yourself to the food. Then you take your plate to the payment counter at the back to have it weighed. Dishes cost 2.50/100g at lunch and 2.70/100g at dinner (takeaway prices vary). Theres nothing original about this idea: even before Tibitspopularised it a few years ago, some of Londons older vegetarian restaurants (now closed) had been doing it for decades. Neither is the idea of serving vegetarian dishes from around the world much-hyped in the trade press anything new: vegetarianism isnt a separate cuisine with its own cultural heritage so this is, in fact, what most veggie restaurants do.

So, then, after an unpromising start, we were relieved to find that most of the food was actually very good. Modern panzanella is a British take on the classic Tuscan salad, made with beautiful multi-coloured tomatoes, croutons and baby capers with a bright flavour and the distinct celery-like taste of lovage. Puy lentil salad with cooked kohlrabi and caramelised shallots also has a lively flavour that benefits from a punchy lemony dressing. Ribbons of green and yellow courgettes with crumbled feta taste fresh and vibrant. Butternut squash, baby spinach, feta and crunchy toasted pumpkin seeds is another winning combination like many of the salads, a great marriage of colours, flavours and textures. The quality of good olive oil shines through.

Among the cooked dishes, loubieh Lebanese-style green beans in roasted cherry tomato sauce with cinnamon and cumin has a good, rich taste. Seitan ribs spice-rubbed barbecue-smoked slabs of wheat gluten that are, to be honest, a little too large for self-service dining have a good meaty, non-chewy texture. Theyre enrobed in a wonderfully spicy, smoky tomato sauce. Thai sweetcorn fritters have an insistent flavour of lemongrass, lime leaves and red curry paste that might be too eye-wateringly hot and spicy for some, but theyre tastier than the bland specimen in many Thai restaurants. We also like the soft, fluffy grated courgette and feta cakes.

Dengaku nasu, pretty slippers of Japanese miso-glazed aubergines speckled with sesame seeds and mild red chilli slices, has a sweet, earthy flavour. The aubergine flesh is falling-off-the-fork tender, but the skin is leathery. Like many other self-service restaurants, no attempt seems to be made here to keep the hot dishes hot. Instead they languish under brightly lit lamps hanging down on them too close, so although aesthetically the dishes look good, they may eventually dry out. The signature aloo scotch egg a veggie take on the classic Hyderabadi nargisi kofta is the only (savoury) item separately priced at 2.50. Boat-shaped, bread-crumbed potato and pea cutlet with a soft-boiled egg in the middle looks attractive, but is completely lacking in flavour. The accompanying spicy-sweet fresh tomato ketchup improves it a little.

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Vegetarian London: Ethos Restaurant Review

The countrys Trivia King Kim Atienza experiences one of Phukets most famous annual events the Vegetarian Festivalin the second part of Matanglawins Phuket adventure this Sunday (Nov 2).

The Vegetarian Festival is not only a celebration of all things green, but also Thais way of getting closer to the gods by eating vegetarian food and participating in processions.

Some devotees would even pierce their bodies, most often their cheeks, with different objects because they believe that the gods or spirits possess them so that they can withstand the pain. Some also walk on live coals and climb meters up and down ladders made of blades.

Find out more of Thailands religious traditions and beliefs this Sunday (Nov 2) on Matanglawin, 10 AM on ABS-CBN. For more updates, follow @matanglawintv on Twitter or like http://www.facebook.com/matanglawintv.

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Phukets Vegetarian Festival Featured in Matanglawin

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BEST PRANK EVER (Animals Bacon Pig Vegan Vegetarian McDonalds Meat Recipes Cook Chef Foodie Organic - Video

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Jaap Korteweg - I am a Vegetarian Butcher - TEDxEde 2014
Entrepreneur Jaap Korteweg is the creator of #39;The Vegetarische Slager #39;, a producer of high quality meat substitutes. Vegetarians, foodies, chefs and culinairy journalists alike: they all love...

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Jaap Korteweg - I am a Vegetarian Butcher - TEDxEde 2014 - Video