Category Archives: Vegetarianism

Meat-Free Foods Market Scenario 2020-2025:

The Global Meat-Free Foods market exhibits comprehensive information that is a valuable source of insightful data for business strategists during the decade 2014-2025. On the basis of historical data, Meat-Free Foods market report provides key segments and their sub-segments, revenue and demand & supply data. Considering technological breakthroughs of the market Meat-Free Foods industry is likely to appear as a commendable platform for emerging Meat-Free Foods market investors.

This Meat-Free Foods Market Report covers the manufacturers data, including shipment, price, revenue, gross profit, interview record, business distribution, etc., these data help the consumer know about the competitors better.

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The complete value chain and downstream and upstream essentials are scrutinized in this report. Essential trends like globalization, growth progress boost fragmentation regulation & ecological concerns. This Market report covers technical data, manufacturing plants analysis, and raw material sources analysis of Meat-Free Foods Industry as well as explains which product has the highest penetration, their profit margins, and R&D status. The report makes future projections based on the analysis of the subdivision of the market which includes the global market size by product category, end-user application, and various regions.

Topmost Leading Manufacturer Covered in this report:Brecks, Gardein, VBites Foods, Beyond Meat, Marlow Foods, Clearspring, Lightlife Foods, BOCA, Aldi, Hain Celestial, Fry Group Foods, Cedar Lake Foods, Atlantic Natural Foods, Bean Supreme, Butler Foods, Fantastic World Foods, Field Roast, Dragonfly Foods

Product Segment Analysis: Veganism, Buddhist Vegetarianism, Lacto Vegetarianism, Ovo Vegetarianism, Others

Application Segment Analysis:Restaurant, Household, Others

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Regional Analysis For Meat-Free Foods Market

North America(the United States, Canada, and Mexico)Europe(Germany, France, UK, Russia, and Italy)Asia-Pacific(China, Japan, Korea, India, and Southeast Asia)South America(Brazil, Argentina, Colombia, etc.)The Middle East and Africa(Saudi Arabia, UAE, Egypt, Nigeria, and South Africa)

Market Synopsis:The market research report consists of extensive primary research, as well as an in-depth analysis of the qualitative and quantitative aspects by various industry specialists and professionals, to gain a deeper insight into the market and the overall landscape.

The objectives of the report are:

To analyze and forecast the market size of Meat-Free Foods Industry in theglobal market. To study the global key players, SWOT analysis, value and global market share for leading players. To determine, explain and forecast the market by type, end use, and region. To analyze the market potential and advantage, opportunity and challenge, restraints and risks of global key regions. To find out significant trends and factors driving or restraining the market growth. To analyze the opportunities in the market for stakeholders by identifying the high growth segments. To critically analyze each submarket in terms of individual growth trend and their contribution to the market. To understand competitive developments such as agreements, expansions, new product launches, and possessions in the market. To strategically outline the key players and comprehensively analyze their growth strategies.

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At last, the study gives out details about the major challenges that are going to impact market growth. They also report provides comprehensive details about the business opportunities to key stakeholders to grow their business and raise revenues in the precise verticals. The report will aid the companys existing or intend to join in this market to analyze the various aspects of this domain before investing or expanding their business in the Meat-Free Foods markets.

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Meat-Free Foods Market with Competitive Analysis, New Business Developments and Top Companies: Brecks, Gardein, VBites Foods, Beyond Meat, Marlow...

Ew, gross! was a common response to my plans to attend a bison field harvest at Roam Ranch outside of Fredericksburg, Texas. The event, held in January 2020, allowed participants to witness the entire slaughtering process of a Plains bison, from the transitioning through its end of life, as the Eventbrite description delicately phrased it, to the skinning, evisceration, and deboning. The ranchs events and tours that teach visitors about regenerative agriculture are returning this fall after a hiatus due to COVID-19.

Contradicting common ideas of butchery, the event descriptions continue with language like: Participants will have the ability to honor and show gratitude for the ultimate sacrifice that will eventually feed you and your families. With a short lunch break of bison chili and sourdough bread, the celebration concluded with a sausage-making demo and the freshest possible bison tartare.

Like many young people, I experimented with non-violent diets in my 20s and early 30s, namely vegetarianism and pescetarianism. Then, I moved to a different country to teach English as a Peace Corps volunteer. My Colombian host family never quite understood the concept of vegetarianism, and after a couple of months of eating yuca in all its possible forms, I succumbed and started enjoying the chicken and rice. By the end of my service, I was a full-blown carnivore, but I promised myself that one day I would show appreciation to the animals I eat by participating wholly in the process it took to get them on my plate.

Because my father was a fisherman instead of a hunter and Ive never toured an abattoir, I was like the majority of Americans, eating in ignorant bliss of what it requires to turn land animals into food. Before reading The Omnivores Dilemma, the book that earned Michael Pollan a James Beard award, I had already wanted to take a more direct, conscious responsibility for the killing of the animals I eat. Otherwise, as Pollan writes, I really shouldnt be eating them.

For Pollan, taking that responsibility meant cooking a meal exclusively with ingredients he had grown, foraged, caught or killed himself with the main course consisting of wild Californian pig. For myself, I wasnt ready to buy a gun and get a hunting license, but I felt the urge to look squarely at the death of an animal I would come to eat. For if the suffering of the animal was more than I could justify, I would either need to return to vegetarianism or willfully continue eating barbecue sandwiches while ignoring my moral qualms.

For years, I searched for an opportunity to take this look at the entire food chain that didnt involve potential exposure to macabre scenes like those described in Upton Sinclairs The Jungle. Then I learned about Roam Ranch, a 450-acre regenerative farm near Fredericksburg that, among its many missions, includes hosting events that are designed to connect people to the source of their food while honoring the animals and land that provide it. Along with annual bison harvests, Roam Ranch collaborates with Jesse Griffiths of the New School of Traditional Cookery for spot-and-stalk axis deer hunts, and every November theres a Thanksgiving turkey harvest where participants are guided in how to kill, defeather and eviscerate their own pasture-raised, heritage breed holiday main course.

In a Forbes story titled Inside An Epic Experiment: Where The Buffalo Roam, Texas Agriculture Thrives, Roam Ranch owners Taylor Collins and Katie Forrest share they were once vegans. They turned into conscious carnivores when Forrest began having joint issues while training for an Iron Man competition.

We were vegans because we cared about the welfare of animals and the welfare of the environment, Collins told me, and then we realized we were opting out of a system that helps take care of those values.

At Roam Ranch, animals arent just a future meal. They play a pivotal role in healing the land, a phrase Collins frequently uses to describe regenerative agricultures aim of restoring degraded soil by imitating natures way and rehabilitating biodiversity.

Collins and Forrest are part of a growing wave of first generation farmers searching to improve our countrys food systems. The USDA reports that recently released census data indicates that one in four food producers are currently beginners with less than ten years of experience. Without a background in agriculture, owning a ranch was a far-off dream for the Austin couple, but when they turned their new carnivorous diet into meat-based power bar company EPIC Provisions which they sold less than three years later to General Mills for a reported $100 million they suddenly had the means to buy a significant amount of land.

Unlike most property owners, the couple wants wild-growing weeds and as many animals walking around and pooping on their property as possible. The residential herd of 100 bison grazes in rotations, naturally tilling the soil with their hooves while simultaneously depositing seeds and enriching it with natures original fertilizer manure and urine.

Enriching soil fertility is an important concern because, as some studies show, healthy grasslands are more effective at capturing and sequestering carbon than forests. Collins and Forrest believe that with proper management, grazing ruminant animals can help reverse the effects of climate change, a particularly urgent matter. A 2014 United Nations' food and agriculture report stated that all of the worlds top soil could be gone within 60 years if current rates of degradation continue.

The second annual bison field harvest began with a tribute to bison Number 26. Born on the Tallgrass Prairie National Preserve in Osage County, Okla., she spent two happy years at Roam Ranch, but her inability to get pregnant marked her for the days harvest.

The shooter would be Robby Sansom, formerly the CFO and COO of EPIC Provisions and currently a partner with Collins and Forrest in their newest venture Force of Nature Meats. He reminisced about the first time he saw Number 26 step off the trailer from Oklahoma and how the team at Roam had worked to protect her from the challenges of ranch life. In the two years she was there, 26 contributed to a rapidly improving soil quality, and she would continue to contribute to the community by soon feeding it. An experienced elk hunter and trained sharpshooter, Sansom admitted he was sad and nervous about shooting her, but believes thats what made him the right person for the job.

He rode out on a truck with butcher Jesse Griffiths and ranch manager Cody Spencer while I, with another 50 participants, sedately watched from about 120 yards away. Number 26, whom I struggled not to christen with a pet name, would be killed in the most humane way possible with an unexpected shot through the brainstem from a Winchester Magnum.

After about an hour of waiting for Sansom to get a safe, clean shot, the crack of the rifle came unexpectedly. Number 26 was already on the ground by the time my eyes found her, kicking one back leg while other bison with cocked tails crowded around her. Spencer quickly drew the herd away before Sansom fired a second shot to the head for surety. To complete the act, Griffiths cut her jugular vein with a hand-forged Michael Hemmer knife. He tried to cut more veins in the leg to accelerate the exsanguination process, but she continued to enigmatically kick that same leg at him, even though her chest was motionless, and a puddle of thick blood bubbled on the grass around her. Within ten minutes of the first shot, she lay completely still.

The small crowd of viewers swiftly and gingerly hiked over large discs of bison dung to get to the slain animal. At this point, Collins invited participants to place their hands on her, and to feel her hair, hooves and horns. For myself, I only felt compelled to touch the last kicking hoof as a way of telling her it was all over. Resembling a ritual, it was a way of saying thank you to Number 26 for her sacrifice. Rituals and ceremonies that today have been reduced to saying grace are what allowed our ancestors to overcome the shame of killing animals, Pollan writes in The Omnivores Dilemma, a book that Collins says changed the trajectory of his life.

After a few somber minutes, a chain was strung between the Achilles tendon and bone of her hind legs, and she was hoisted up on the hay fork of a tractor. Her massive body seemed like a religious icon in a procession as we slowly walked with the tractor to the shade of a tree for the undressing.

Luckily, the high was 55 degrees that day in Fredericksburg, so we didnt have to contend with stench or flies as we watched Griffiths skin and eventually break the animal apart into tenderloin, ribeye and flank steaks. The evisceration was not at all as gruesome as I thought it would be, possibly because I was surrounded by a lot of staid men wearing camo and Texas A&M gear who had done this before, but mostly I think it was the cool weather and Griffithss professional focus that was as sharp as his knives.

Participants that were mostly men but women, too all of varying ages, bonded while deboning the meat and preparing it for packaging. For Bharath Dade, a database engineer from Guntur, India who lives in Austin, it was his fourth visit to the ranch. He says he keeps coming back because the Roam Ranch folks are among the few people working on implementing solutions to our many problems.

My sadness for Number 26s plight diminished as I enjoyed a delicious bowl of bison chili. If only all the animals I eat could have this much dignity in their death, I wished.

Fortunately, Whole Foods has named regenerative agriculture as one of the top ten food trends of 2020, and the Rodale Institute plans to mainstream Regenerative Organic Certified (ROC) products with a label by the end of the year. CEO Jeff Moyer says of the move: Growing food that promotes soil health, animal welfare and social justice is what regenerative agriculture is all about; by labeling foods regenerative organic, individuals will be able to connect with a full suite of values that extend beyond the food that they are consuming.

Force of Nature products are already in Whole Foods and Natural Grocers. Were where organic was 30 years ago, Collins tells me with excitement. His goal is to build supply for a coming demand.

The next day, I left the wild and winding Texas Hill Country hopeful for the future, inspired by my fellow Texans and immensely grateful to Number 26.

Roam Ranch has recently reopened to the public for ranch tours, where participants can meet the bison herd and other livestock while learning about regenerative agriculture. For those wanting a more intensive experience with animal butchery and processing, guided axis deer hunts begin this fall. Additionally, the third annual turkey harvest continues this November, and there are two bison harvests scheduled for January. All events are held outdoors with plenty of room for social distancing. The full event schedule can be found on RoamRanch.com.

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Becoming a 'conscious carnivore': Texas bison harvest shows meat-eaters how to honor the animal - The Dallas Morning News

After more than a decade of being vegetarian, I dont know why I went vegan. Allow me to explain.

It was a little more than two years ago, and I was looking at Twitter as all burned-out journalists are wont to do. I follow a cavalcade of accounts spanning the political and culinary spectrum, and if memory serves, a video of a calf appeared on my feed. It was happy and frolicking in a field of grass, making quick movements toward her handler. She acted just like a dog.

This is it, I thought: No more excuses. How can I, a self-described animal lover, support a dairy industry that would rip this calf from her mother, force her to live in an area a few feet bigger than her body, then impregnate her until her udders can no longer produce milk, only to then chop her up into steak and hamburger.

If shes lucky. The unlucky ones get processed into veal. I quit animal products that day. Vegetarians dont meat, while vegans also avoid all animal and animal-derived products, including honey, milk and eggs.

I havent had one animal product since. The problem is: Ive had this exact thought countless times over my adult life since going vegetarian when I was 18 (Im 30 now).

So here I am, wondering why I went vegan. Maybe it was just time.

Like a rite of initiation, its a question vegans and vegetarians often ask one another. And if we dont, others do it for us. Either extending an olive branch or looking to pick apart a lifestyle. Either way, its a big moment. One you dont often forget.

And unlike me, its a moment many in our community remember and remember well.

Dont just take it from me. Here are three stories.

Sheila Evans knows Spokane. No, really.

As a lover of art, animals and mushrooms (the edible kind, not psychedelic), she has a another more distinctly Inland Northwest paramour: Seor Froggy.

Im not kidding. For years, Evans would enjoy a burrito or taco weekly. At some locations, she could even eat for free an extension of gratitude reserved only for close friends and family, both of which she was to the Seor Froggy employees, blood relations be damned.

It was that love of dairy (cheese, specifically) that kept Evans from making the full plunge to veganism despite being vegetarian for most of her adult life.

That all changed last fall when she opened her exhibition at Kolva-Sullivan Gallery titled Sanctorium: a Celebration of Animals Both Farm and Domestic her tools of festivity photographs, paint and canvas.

The art show just provided a good date, Evans said. I cant in good conscience stand here in a room full of portraits of animals and tell their stories, some of them horrific, and not be vegan. I just couldnt do it.

Lucky for her, the change wasnt drastic. For years, shed been working toward the inevitable, assuring the coffin was secure before hammering home the last nail.

And as for cheese, what cheese? She hardly knew it.

I think being vegetarian so long kind of burned me out on cheese, she said. Im so happy I did it. Its been absolutely wonderful. I havent missed it.

Sara Maleki is living proof even lawyers a subset of people who are not only driven enough to graduate law school, but also pass a bar exam can fail.

In 2008, after being vegetarian since age 14, she tried to go vegan. She lasted six months.

That type of story isnt uncommon. As little as 10 years ago, vegan options were rare. There were hardly any options in restaurants unless you lived in progressive cities like Seattle and Portland.

But as the industry moved toward plant-based options, so, too, did Malekis diet. All it took to push her over the edge once more was meeting and talking to vegans at Washingtons Animal Law Summit.

I dont see myself falling back into vegetarianism, Maleki said. Its permanent now.

Like many others, Maleki doesnt just enjoy being vegan: She thrives being vegan. At home, she enjoys vegan Reubens with grilled seitan or tofu tacos, and, on the road, whatever she can get her hands on.

She and her husband even make food pilgrimages to Portland, which she calls probably the best in the world for vegan options (others tend to agree).

In Spokane, you can often find her at Allies Vegan Pizzeria and Caf or Stellas Caf in the Saranac Commons.

She hopes one day youll join her.

Weve got a climate problem. Weve got environmental issues. Theres the health impact, she said. Theres really no reason not to go vegan. At least sometimes.

If vegans had a dream similar to the American variety, Karla Bays would be our Aunt Samantha.

She: vegan. Husband: vegan. Son (who is 9 years old): vegan. Against all odds, theyve won the plant-based jackpot. After all, before joining the lifestyle, she and her husband, Carl Bays, took weekly trips to Churchills Steakhouse. And they enjoyed it, too.

I would have never thought I would be vegan, Bays said. My dad is a hunter. They raised us on venison.

Meat was life for the Bays family until a few years ago, when Karla Bays mother got sick. Doctors suggested she try a plant-based diet.

That proposal and a few documentaries about factory farming (especially the staples like Earthlings, Dominion and Cowspiracy, to name a few) later, and Karla was ready to ride the vegan train.

Then her husband hopped on. Then her son Alexander who to her surprise loves broccoli, tofu and pho.

It wasnt long before she says the diet started improving her health, as well. Since switching over, she said she no longer uses her inhaler for asthma, and she cant recall the last time shes had a cold.

Whether thats due solely to a diet is anyones guess. Point being, it works for her.

And if it aint broke, dont fix it.

I just think people in our society dont know, Bays said. They dont connect. The light does not go off in their head. A lot of people dont realize what is truly happening to these animals. What is truly happening.

Continue reading here:
Powered by Plants: Why we go vegan - The Spokesman-Review

Food, especially the eating or giving up of meat, has recurred in upper-caste discourse since the early days of resistance to colonialism in 19th century Bengal. Then the discussion primarily pivoted around whether Indians should consume meat to acquire physical strength like the Europeans, who had used it to subdue the Indian population, or stick to vegetarianism seen as suited to the tropical climate.

When these articles and intense discussions said Indian they meant Caste Hindus, many of whom were already vegetarian. The many meat-eating Indians of all religions were neither a part of these discussions, nor a subject.

If one man managed to make vegetarianism a mainstream nationalist agenda, it was Gandhi.

A zealous vegetarian, even vegan, Gandhi experimented so often with food and fad diets he would put our average millennial to shame. Intermittent fasting, only raw food, abstaining from salt and sugar, and veganism, you name it and he had tried it. He even perfected the production of almond milk in his ashram.

Yet not all of his whimsical experiments with food were an extension of the Caste Hindu, Vaishnav thought he internalised and has often been called out for. Much of it was political, meant to turn the conscience against the oppressive conditions of production that food entails.

Nico Slate at Carnegie-Mellon University has beautifully brought together Gandhis engagement with food in his book, Gandhis Search for the Perfect Diet: Eating with the World in Mind.

If one man put his body at the core of his politics, it was Gandhi. Be it satyagraha, fasting, non-violence, or food, depriving and disciplining his body was his primary weapon of warfare. His disciples were expected to do the same. His granddaughter is said to have advised Gandhi on her visit to Sevagram to rename it Kolagram, or pumpkin-village, so tired was the five-year old of eating pumpkins every day.

It is interesting to revisit Gandhis obsessive food and fairness politics in the context of the recent farm bills that have exposed Indian agricultural workers to the whims of a corporate market.

I see death in chocolates, Gandhi declared with characteristic bluntness. Sugar and cocoa were both grown by farmers in slave-like conditions in the colonies of Latin American and Africa, and Gandhi was no stranger to the fact. In fact, the political economy of sugar was so organised that a commodity thought of as a luxury in the late 17th century had rapidly transformed into a staple in the European diet and was then exported to other colonised markets including India.

In rejecting sugar, Gandhi was making a political statement against the conditions of labourers that facilitated this enormous industrial growth. In rejecting mill-refined salt, he questioned the colonial governments unfair taxation of a basic commodity, leading to the Dandi march.

As we usher big businesses into mandis by the stroke of three bills, it is important to ask if we are exposing farmers to the same conditions of production that Gandhi so ferociously opposedwith alternatives. As ethical consumers, shouldnt we concern ourselves with the conditions of production?

To Gandhi, what was on his plate was defined to a great extent by what was his politics. The rejection of sugar, cocoa and salt was largely a rejection of slave labour, indentured labour and imperialism respectively. In rejecting and experimenting, he was creating alternatives that are sustainable, and resist changing the political economy in such a way that farmers have no option but to cultivate what is demanded of them.

One of the perils of ushering the corporate into the mandi is that the price corporates are willing to pay for some food will be much more than for others. This will gradually force every farmer to grow certain crops to ensure her survival, and before we know it, healthier alternatives will disappear or become much more expensive to consume.

This was precisely the case with sugar in the colonial years: healthier alternatives like jaggery and honey were effectively replaced to give us a sweetener that has almost conclusively been proven harmful.

To care about what we eat and how it is produced is, therefore, an important political lesson that we need to learn from Gandhi so many years later. We cannot possibly lead a healthy life if our sources of affordable, healthy food are compromised by a few big producers and their demands.

Unfortunately, we have increasingly come to see our bodies and lives as separate from politics and policy, limiting our interests to an occasional respite from taxes and a budget revision every now and then.

Gandhis experiments with food and diet thus bring us back an important lesson: to associate everyday politics and policy with our bodies, health and everyday lives.

See the rest here:
What Did Gandhi Eat? - The Citizen

World Vegetarian Day Image Credit: Shutterstock

Today, add an extra serving of vegetables to your plate and make a conscious effort to eat your greens. No? Do try, because its World Vegetarian Day.

First celebrated on October 1, 1977, by the North American Vegetarian Society to promote the many benefits of a meatless diet, World Vegetarian day also kicks off Vegetarian Awareness Month.

For the uninitiated, vegetarianism is a dietary choice where an individual abstains from eating fish, meat and chicken for ethical, environmental, health and religious reasons.

The fringe nutritional movement that skulked on the margins of menus and culinary practices in the 1960s has now been catapulted into mainstream fame and has found a newfound appetite in large parts thanks to social media.

If the terms 'Veganuary' and 'MeatFreeMondays' havent been drizzled over your dinner table tte--ttes, then its definitely been tossed around your newsfeed as hashtags.

So, is the buzz around vegetarianism all that its cracked up to be?

Those whove already made the switch to the plant-based diet will vouch for its virtues. The list of scientific studies and research extolling a vegetarian lifestyles value pile up higher than Instagram-worthy multi-stacked burgers.

For starters, the less red meat on your plate, the greener the planet the livestock industry emits around 15 per cent of climate change-causing greenhouse gases (methane, carbon dioxide and nitrous oxide) and spearheads the felling of rainforests by cattle ranchers in South America to turn land into grazing pastures. Those expensive steak dinners do cost the Earth.

But surely you need poultry and fish to fuel your fitness goals and meet your protein requirements, yes?

A resounding no, from some of the worlds top athletes featured on the Netflix documentary The Game Changers, busts that myth. The likes of MMA fighter James Wilks credit their record-cinching stamina and peak performance bodies to a protein-rich vegan diet mined from legumes, tofu and oatmeal.

Hear us out before you think vegan and flee. All vegans are vegetarian but not all vegetarians are vegans. That means you dont have to cut out dairy and all animal-sourced products such as honey from your diet. So, those cheeseboards and Manuka honey-topped milkshakes can stay put. Unless youre lactose-intolerant, of course.

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Vegetarianism, in fact, goes one step further and also includes egg-eaters under its umbrella. The correct terminology for vegetarians who eat eggs are ovo-vegetarians or the more colloquial eggetarian. But its a topic that falls foul of strict vegetarians.

Whichever version of vegetarianism appeals to you, or even if youre a staunch carnivore ambivalent about the power of produce, theres nutritional merit to straying down the vegetarian path on occasion.

Great way to fight heart disease and diabetes

The US-based Academy of Nutrition and Dietetics states that vegetarians are at a lower risk of heart disease, type 2 diabetes, hypertension, certain types of cancer, and obesity.

If these reasons arent the carrot on a stick that sway you towards a flexitarian diet a watered-down vegetarian diet thats primarily plant-based but includes fish and meat on occasion then these three scrummy vegetarian recipes should do the trick.

Packed with complex flavours, these dishes are flag-bearers for vegetarian cuisines versatility and creative range. Cooking techniques bound outside of salad bowls and there isnt an iceberg lettuce in sight in the ingredients. But theres plenty of crunch and zing, nevertheless.

Recipes:

Nargesi

This Iranian breakfast staple from Executive Chef Mansour Memarian would do Popeye proud. Loaded with garlicky spinach, its traditionally topped with a fried egg, making it resemble the bright yellow narcissus flower called Nargesi in Farsi. But this vegetarian version featuring an addition of potatoes lets you skip the sunny-side up. If youd still like some protein, add poached quail eggs as a garnish.

Preparation time: 10 minutes

Cooking time: 20 30 minutes

Vegetable oil (for frying)

1. Melt 50gm of butter in a pan, add potato cubes, garlic slices and fresh thyme and cook all sides of potatoes in a low flame.

2. Heat the pan and saut spinach with remaining butter, season with salt and pepper.

3. Slice potatoes in thin sizes, fry them in hot, slightly bubbling vegetable oil. Drain.

4. Place all items in a plate, serve and enjoy!

Recipe courtesy: Palazzo Versace, Dubai

Tortang Talong

Youd be hard-pressed to find purely vegetarian dishes in Filipino cuisine since it relies heavily on seafood and meat for flavouring but the Tortang Talong, a fried aubergine pancake comes close enough, but with eggs. For the average Filipino, doing away with the mandatory egg wash strips the iconic comfort food of its authenticity. The aubergine is the star, but its the egg that works hard to enhance the aubergines earthy chewiness and smokey flavour, lending it a satisfying crunch. Executive Chef John Buenaventura, however, has tailored the recipe to suit strict vegetarians by replacing the egg wash with flour equally crunchy, equally delicious.

Preparation time: 20 minutes

Method

1. Wash the aubergines and score it with a fork multiple times to allow steam to escape while grilling. Let the stalk remain.

2. Grill the aubergine until soft and skin is almost black. Let the eggplant cool until you can peel the skin off. Set aside.

3. In a bowl mix flour and salt.

4. On a flat surface, place the whole aubergine and flatten using a fork.

5. Dust the flattened eggplant with the flour and salt mix and ensure it is coated completely.

6. Heat cooking oil to medium heat in a frying pan. Then fry the coated aubergines for approximately 3 to 4 minutes on each side.

7. Transfer to a serving plate and enjoy.

Recipe courtesy: Hilton Abu Dhabi Yas Island

Samosa Doughnut

In Michelin-star celebrity Chef Vineet Bhatias modern take on the quintessential Indian appetizer, the teatime hit sheds its triangular pastry casing for a circular doughnut-shaped one. The traditional potato-based filling welcomes into its fold a range of healthy vegetables, such as carrots and broccoli.

Preparation time: 30 minutes

Cooking time: 20 minutes

tsp carom seeds (ajwain)

For Punjabi chickpeas masala (chole)

1 tbsp fresh ginger, chopped

1 tsp green chilli, chopped

300g canned chickpeas, drained and rinsed

1 tbsp channa masala powder

2 tbsp red onion, chopped

1 tbsp coriander, chopped

1 tbsp green cardamom pods

1 tbsp coarsely chopped fresh ginger

1 green chilli, roughly chopped

tsp ground dried ginger (sauth)

1. Mix refined flour with salt and carom seeds.

2. Add in warm ghee and water and knead to make a semi-hard dough.

1. Heat oil in a pan and splutter cumin seeds, then saut garlic and ginger until it sweats.

2. Add powdered spices and chopped vegetables except potato to it and cook it for a while. Then mix it with the boiled potato and season it.

3. Cool it down and transfer to a piping bag.

1. Roll the dough into thin sheets of 1 cm. Then cut the sheets in squares measuring 8cm all the sides. Pipe out stuffing into the centre leaving a little space on the sides of the sheet to enclose it.

2. Roll halfway (like a cigar) and make 3 to 4 vertical slits on the dough leaving the edges.

3. Now, close both ends by applying water on the edges to get them to stick and fold it to make a round shape.

4. Deep fry the doughnut until nicely golden brown crisp, drain on kitchen paper.

Punjabi chickpea masala (chole)

1. Heat the oil in a deep pan and add the cumin seeds.

2. When they crackle add the garlic and sweat until soft. Add the chopped onions and cook until lightly golden, then add the ginger and green chilli and saut for a minute.

3. Stir in the chopped tomato, cook for a minute longer and add the red chilli powder, turmeric, cumin and coriander.

4. Cook over medium heat till the oil separates from the side of the pan, then stir in the tomato puree and add 50ml water.

5. Add the chickpeas and cook until they are coated in the masala. Add the channa masala, chopped red onion and some salt. Then remove from the heat and leave to cool. Finally, stir in the chopped coriander.

1. Place all the ingredients except the chaat masala and ground ginger in a saucepan and add 750ml of water.

2. Bring to water to a boil and cook spices for 30 minutes or until reduced by half, stirring frequently.

3. Strain immediately through a fine sieve to remove all the whole spices, then stir in the chaat masala and ginger. Leave to cool.

4. If you are not using the chutney straight away, it will keep in the fridge for a month.

Spoon the warm chickpeas masala into the centre of the plate and place the doughnut on top. Drizzle with the tamarind chutney and sweetened yoghurt. Sprinkle the gram flour vermicelli (sev), pomegranate seeds and chopped coriander leaves.

Recipe courtesy: Indego by Vineet, Grosvenor House Dubai

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World Vegetarian day: Why are top athletes turning to greens, to stay healthy and fit? - Gulf News

World Vegetarian Day 2020:The occasion of World Vegetarian Day is celebrated around the globe annually. The international day is observed on October 1, which also marks the beginning of the Vegetarian Awareness Month, which ends on November 1, with World Vegan Day. The World Vegetarian Day aims to promote vegetarianism lifestyle and its health benefits. People share across a lot of informative messages through pictures and wallpapers to mark the celebrations on this day. If you are searching for the top trending World Vegetarian Day 2020 images and wallpapers for free download online, then you have arrived at the right destination.

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People can share this insightful World Vegetarian Day 2020 HD pictures and wallpapers to their loved ones via WhatsApp messages, Facebook statuses, and Hike messages. You can also share these amazing World Vegetarian Day 2020 images and HD wallpapers via Telegram, Snapchat, and Instagram. It would be amazing on your behalf to spread the benefits of adopting the lifestyle of being vegetarian.Planning to Turn Vegetarian? Types, Pros and Cons & Tips to Switch to Vegetarianism in a Healthy Way!

Individuals can share these latest World Vegetarian Day 2020 HD images and wallpapers through picture messages as well. If you want to share it as a text message, you can copy the text and send it via SMSes and text messages as well. If you like to be more creative, then you can download these HD wishes and messages, and convert them into beautiful videos as well. With you can share your World Vegetarian Day 2020 videos on Instagram Reels, Roposso, and Chingari mobile apps as well.

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If you are looking for the most-popular World Vegetarian Day 2020 images and wallpapers, then look no further as you arrived at the right place. We, at LatestLY, bring you some of the most amazing and popular 2020 World Vegetarian Day pictures and wallpapers, which you will love to share with your friends, family, relatives, etc. on this special day.

World Vegetarian Day 2020 HD Images (Photo Credits: File Image)

WhatsApp Message Reads: Happy World Vegetarian Day 2020!

World Vegetarian Day 2020 Wishes (Photo Credits: File Image)

WhatsApp Message Reads:Happy World Vegetarian Day 2020!

World Vegetarian Day 2020 Wallpapers (Photo Credits: File Image)

WhatsApp Message Reads:Happy World Vegetarian Day 2020!

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World Vegetarian Day 2020 HD Images (Photo Credits: File Image)

WhatsApp Message Reads:Happy World Vegetarian Day 2020!

To download the World Vegetarian Day 2020 WhatsApp stickers, android phone users will have to visit the Play Store app or click HERE.

The first observation of World Vegetarian Day took place in 1977. It is observed by all the vegetarians across the planet. There are events, seminars, workshops, and parades too, where people educate and promote the benefits of vegetarian practises. The observance of World Vegetarian Day aims to educate people about how beneficial being a vegetarian can be. This Vegetarian Awareness Month is also popularly called as Reverence for Life month.

We at LatestLY, wish you all a very Happy World Vegetarian Day 2020. We hope you would love to share these popular World Vegetarian Day 2020 images and wallpapers, on this international day.

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World Vegetarian Day 2020 HD Images and Wallpapers for Free Download Online: WhatsApp Stickers, Facebook Messages and GIF Greetings to Send to the Veg...