New products, recipes expand vegan choices

[Guest guest]

By Jessica Halverson and Jenny Elig Gannett News Service

 

 

 

 

While it's a jump outside of the dietary box for many Americans, veganism is steadily gaining attention. Vegetarianism in general involves eating no meat, fish or fowl, but vegans live an animal-free lifestyle. For ethical reasons and health benefits, they avoid meat, eggs and dairy in their diets, and animal fibers and products tested on animals in their homes.

 

 

 

 

 

Twenty years ago, vegans were on their own to experiment with developing meatless recipes and ingredients, but today, nationwide chains are developing soy milk and other vegan-friendly products and cookbooks featuring recipes for meatless dishes and even vegan cupcakes. On the home front, though, life without dairy, eggs and meat still draws questions. ''When I told my parents (I'd gone vegan), they thought I had an eating disorder,'' says Sarah Smith, a nine-year vegan and a marketing manager for natural foods store Wild Oats at a local mall. But instead of eating less, Smith says, her options for meals were expanded. ''People say, 'Oh, my gosh, what do you eat?' '' Smith says. ''I think it's because they focus on all of the things you're not eating. I suddenly started trying all these ethnic foods and how much more that's out there that's really exciting.'' Vegans and vegetarians say the possibilities are endless when whipping up culinary delights.

Guacamole-stuffed Roma Tomatoes4 Roma tomatoes, halved lengthwise and pulp removed 2 Roma tomatoes finely diced 3 avocados, pitted and mashed 1/3 red onion, finely diced 1 bunch cilantro, chopped 1 jalapeno, seeded and finely diced 2 to 3 garlic cloves, minced 1 lime, for zest and juice salt and pepper to taste small amount of vegetable oil (optional) jalapeno slices, for garnish (optional) Halve four Roma tomatoes lengthwise and remove the pulp and seeds. For raw: Sprinkle insides with salt and pepper; set aside. For grilled: Sprinkle insides with salt and pepper and brush skins with a little oil, and sprinkle the outside with salt and pepper. Grill the skin side three to five minutes on low flame. Set aside. To make guacamole: Combine avocado, red onion, diced tomatoes, cilantro, diced jalapeno and lime juice in a bowl. Fill tomato halves with guacamole. Garnish with jalapeno slice and lime zest. Serves two. Source: Chef Alex Lloyd, Three Sisters Cafe in Indianapolis

Sarah's Pizza PieVicolo Corn Meal Pizza Crust (store-bought in freezer section, two crusts to a pack) organic pizza sauce (such as Muir Glen or Newman's Own Organic El Diablo) 4 cloves organic garlic, crushed and minced 1/2 medium-size organic red onion, finely diced 4 ounces organic baby portabella mushrooms, finely diced 2 medium-size organic roma tomatoes, diced 3 ounces Yves Canadian Veggie Bacon, diced and cooked until crisp 3 ounces Vegan Gourmet Monterey Jack Cheese Alternative fresh or dried organic basil to taste pepper to taste Crush and mince the garlic. Spread half of garlic onto the crust of each pizza. Spread a thin layer of pizza sauce, or your favorite spaghetti sauce, on top of the pizza. Chop the veggie bacon and put in pan over medium heat with a small amount of oil (to prevent sticking). Chop the onion, mushrooms and tomatoes. Top pies with the veggies, and then with crisp bacon. Grate cheese substitute finely over the pizza. Bake at 425 degrees for 12-15 minutes. If the cheese substitute isn't as gooey as you like it, place under the broiler on high for 60 seconds to finish the melting process. Remove from oven and sprinkle with fresh or dried organic basil and several cranks of freshly ground pepper. Variations:

Organic pesto sauce with organic slivered sweet onions, organic slivered red potatoes and organic black beans. Sprinkle with Vegan Gourmet Parmesan Cheese Alternative.

Organic hummus with fresh organic spinach, organic bell peppers, organic sun-dried tomatoes and assorted diced organic olives. Sprinkle with fresh organic basil and salt. Makes two 10-inch pizzas Source: Recipe by Sarah Smith

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