TITLE

A vegetarian sprouts

AUTHOR(S)
Scott, David Clark
PUB. DATE
February 1999
SOURCE
Christian Science Monitor;2/24/99, Vol. 91 Issue 61, p11
SOURCE TYPE
Newspaper
DOC. TYPE
Article
ABSTRACT
Explains that the author's daughter declared herself a vegetarian. Growing number of vegetarians in the United States; Lack of vegetarian offerings at restaurants; Information about the Vegetarian Resource Group.
ACCESSION #
1566300

 

Related Articles

  • Understanding vegetarian.  // FoodService Director;03/15/98, Vol. 11 Issue 3, p123 

    Provides information concerning the trend in vegetarian segment of the United States foodservice industry. Growth of vegetarianism from campus into other non-commercial venues; Impact of heightened awareness of vegetarian selections' nutritional value; Vegetarian position paper by the American...

  • What's meatless chili called? Delicious. Lapointe, Susan G. // Christian Science Monitor;3/5/98, Vol. 90 Issue 68, p14 

    Relates how the author began cooking vegetarian meals. Why her children decided to become vegetarians; The challenge of preparing satisfying and delicious meals without meat or fish; Recipes for Black-Bean Chili and Guacamole.

  • Macaroni and cheese may be a natural combo on a healthy diet. Franz, Marion J. // Diabetes in the News;May/Jun92, Vol. 11 Issue 3, p30 

    Discusses the vegetarian diet and natural food combinations for a healthy diet. Vegetarian diet, including macaroni and cheese, can be a good meal plan; Reasons for selecting the vegetarian plan; Key to a successful food plan; Animal and plant proteins; Complementary food combinations; Complete...

  • Life choice frozen vegetarian meals.  // Environmental Nutrition;Nov92, Vol. 15 Issue 11, p8 

    Announces the introduction of prepared meat-free meals from the maker of the Healthy Choice line of reduced-fat foods. Reviews the meals offered; Quick Chick-Pea Curry, Multibean Minestrone; More.

  • Back to our roots.  // Essence (Essence);Jan1989, Vol. 19 Issue 9, p85 

    A report on root vegetables, such as potatoes, carrots, and turnips, which are low-calorie and sources of important minerals. Recipes.

  • Vegetable sauces and salsas. Haskell, R.R. // Flower & Garden;Aug89, Vol. 33 Issue 4, p56 

    Gives several recipes for vegetable sauces and salsas.

  • Meatless in Burgerland. Hurley, Jayne; Schmidt, Stephen // Nutrition Action Health Letter;Mar94, Vol. 21 Issue 2, p10 

    Presents the use of vegetable products in burgers or veggieburgers. Composition of gardenburgers; Comparison of the nutritional content of vegetable and beef burgers; Rating of vegetable, soy or wheat protein and grain burger products. INSET: No meat...how neat..

  • Daring vegetarian.  // Nutrition Action Health Letter;Oct95, Vol. 22 Issue 8, p11 

    Presents vegetable recipes and preparation instructions for dieting individuals. Includes Saint Bards lentil salad; Sweet potato and parnship casserole; Spaghetti with white bean sauce.

  • Think spring! Martin, Jeanne Marie // Total Health;Apr93, Vol. 15 Issue 2, p24 

    Presents several recipes to be used for spring vegetables. Early Garden Salad; Herbs and Oil Dressing; Spring Green Onion Soup; Spinach Tofu Calzones; Rice and Parsley Casserole.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics