**1. Vegetarian Foods and Cuisine:**
– Common Vegetarian Foods: cereals/grains, vegetables, edible fungi, fruits, legumes.
– Traditional Vegetarian Cuisine: dishes made from cereal grains, Brahmin cuisines, dishes from Gujarat and Rajasthan.
– National Vegetarian Cuisines: Chinese, Indian thalis, Georgian, Indonesian, Japanese.
– Vegetarian Dietary Considerations: dairy products, health effects, nutrients over calories, meat analogues.
– Vegetarian Beverages and Other Foods: beer, coffee, tea, wine, seaweed-derived products, cultural impact on health.
**2. Vegetarian Dishes and Desserts:**
– Diverse dishes like bibimbap, pasta con i peperoni cruschi, tumbet, salsa, and guacamole.
– Desserts and Sweets: pies, cakes, brownies, halva, peda, gulab jamun, milk-based and dry fruit-based sweets.
**3. Meat Analogs and Substitutes:**
– Chinese style tofu, plant-based substitutes like soy, wheat gluten, and pea protein.
– Precision fermentation for alternative protein foods, history of meat substitution, popularity of plant-based substitutes.
**4. Commercial Availability of Vegetarian Products:**
– Vegetarian-labeled products globally, vegetarian shopping guide in Australia, significant market in India.
– Governmental laws in India regulating vegetarian labels, market availability in most countries.
**5. Health Research and Nutritional Value:**
– Research on vegetarian diets, long-term health effects, lower metabolic risk factors.
– Mayo Clinic guidelines, nutrient density comparisons, food consumption patterns.
– Integrative comparisons of meat alternatives, status, benefits, and challenges of meat substitutes.
– Sustainability of plant-based proteins, insights into soy, medieval food practices.
– Health benefits of vegetarianism, lower risk of metabolic syndrome, historical advocacy for vegetarianism.
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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).