Georgians:
The following article from yesterday's Atlanta Journal-Constitution calls for appreciative animal friendly letters to the editor. Please write.
The paper takes letters at http://www.ajc.com/opinion/content/opinion/letters/sendletter.html
The Atlanta Journal-Constitution
July 5, 2006
BETTER HEALTH; Pg. 6K
cover story;
Carnivore no more;
So you want to be a veg head? Here's help and inspiration
You've heard of veggie burgers and maybe even Tofurkey, but chicken-free chicken nuggets? Fib ribs? The vegetarian lifestyle just got a whole lot more appealing.
Actually, vegetarians would disagree; they say their lifestyle has always been appealing. "In spite of the name, we eat more than vegetables," said Charles Aloisio of Decatur, who has been a vegan for 20 years. "We often joke ... how people think being vegan is boring. There are a lot more vegetables and non-animal-product foods than there are animal-product foods."
Still, many people think being a vegetarian means eating nothing but salads and green vegetables. In other words, going hungry all the time. But vegetarian dishes can be flavorful and filling, and some of them mimic meat so well that even diehard meat eaters can't tell the difference.
Besides contributing to a less greasy kitchen, vegetarian cooking can benefit your health. Like anyone else, though, vegetarians should make sure to get the proper nutrients, especially calcium, protein and iron, which are plentiful in meats, eggs and dairy products but can be made up with green leafy vegetables, tofu, nuts and beans.
Getting started
Jill Howard, president of the Vegetarian Society of Georgia, says, "There are many more resources available for aspiring vegetarians than there used to be." Here are some tips to get you going:
Diversify. Look for fruits, vegetables, herbs and spices, and other animal-free products that might be unfamiliar to you and try to incorporate them into your diet. They will introduce new flavors and textures that will keep your taste buds energized.
Brown is better. Choose whole grains, such as whole wheat bread (not enriched wheat), brown rice and whole wheat pasta. White bread and pasta will fill you up but provide fewer nutrients.
Read labels carefully. As with any food, vegetarian cuisine is also sold in cans, jars and boxes. Just because it is meatless doesn't mean it's healthy.
Go faux. If you still want the texture of meat, try veggie burgers, chicken patties, ribs, veggie turkey and more.
Already there. You may already eat some foods that are vegan. For a list of common supermarket brands that pass the test, go to www.peta.org/accidentallyvegan. You will notice some foods are healthier than others.
Types of vegetarians
Ovolactovegetarian: Diet can include eggs (ovo) and dairy products (lacto) but no beef, poultry, pork or seafood.
Lactovegetarian: A vegetarian who consumes dairy products but not eggs.
Vegan: Does not consume any animal product --- even things like honey, because it's made by bees, and gelatin, which is made from animal bones.
* Flexitarian or Pesceterian: Usually avoids eating meat and chicken but eats fish (pesce).
Bhairavi Bhatt
Why are you a vegetarian/vegan? How long?
"I'm a born-again vegetarian for 1 1/2 years now, mainly because of health benefits. But initially I was a vegetarian since birth."
How would you typically cook or eat your favorite vegetable/fruit?
"I love salads and add different ingredients to them to make the meal more interesting."
Advice for people considering becoming a vegetarian.
"There are so many places --- like farmers markets, Whole Foods, etc. --- that provide a vast variety of vegetables, fruits, grains that make it fun to be a vegetarian, rather than a task that seems impossible. Go to all the ethnic restaurants, try their food without being picky."
Charles Aloisio
Why are you a vegetarian/vegan? How long?
"Vegan for health and environmental reasons; 20 years."
How would you typically cook or eat your favorite vegetable/fruit?
"Artichoke, steamed with melted margarine dip."
Advice for people considering becoming a vegetarian.
"Amount guidance. I used to be 100 pounds heavier, and I thought I could eat without regard to amounts when I began eating vegan. [Now] I carefully measure the amounts of seeds and nuts I use for protein."
Lewis Regenstein
Why are you a vegetarian/vegan? How long?
"I have been a vegetarian since about 1970, and stopped eating meat because it was bad for my health and the health of the planet."
Why is garlic your favorite kind of produce?
"It has been known for centuries as a natural antibiotic, [it is] good for your heart, circulation and immune system."
Advice for people considering becoming a vegetarian.
"One can be a vegetarian and go to almost any restaurant and still have a choice of dozens of delicious dishes."
Teresa Eddings
Why are you a vegetarian/vegan? How long?
"Various animal conditions. It's been an evolving process since the mid-'80s."
How would you typically cook or eat your favorite fruit?
"Plain. Bananas are a self-contained, great food for a single girl on the go."
What's your advice for people considering vegetarianism?
"When planning a meal, most people pick their meat first, followed by which vegetables they want. So I guess it's easier to have a meat substitute such as a veggie burger, barbecued tofu or sweet-and-sour seitan, many of which are available at... natural foods stores around town."
Clip 'n' keep!
RESOURCES
Learn more about vegetarianism:
www.goveg.com, a Web site affiliated with People for the Ethical Treatment of Animals
www.vegetarianbaby.com
Black Vegetarian Society of Georgia: www.bvsga.org, info@bvsga.org, 770-621-5056
Vegetarian Society of Georgia: www.vegsocietyofga.org or info@vegsocietyofga.org
TOFU-MUSHROOM SUPREME
4 tablespoons oil, such as sunflower, safflower or canola
1/2 pound firm tofu, drained, pressed and sliced into strips
1 cup sliced mushrooms such as white, shiitake and cremini
3 garlic cloves, chopped
1 1/2 to 3 tablespoons low-sodium soy sauce (if you can find soy sauce in a spray bottle, this will let you spritz the tofu easily)
You can adjust the amount of garlic and mushrooms to taste.
Add the oil to the skillet or wok and let it heat. Add the tofu strips and lightly brown, turning them. Add the mushrooms, garlic and soy sauce. Turn constantly, stir-frying for about 3 minutes, until the mushrooms soften.
Serve over bed of organic mixed spring greens or brown rice.
Recipe courtesy of Traci Thomas
For more recipes go to ajc.com/health.
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Date: Thu Jul 6 17:08:21 2006
