Category Archives: Vegetarianism

By Puja Gupta

New Delhi People worldwide are recognizing the devastating toll of the animal agribusiness on the environment, human health, and our collective sense of ethics. Theres still a long way to go, however, the tide is turning. With vegan (non-dairy) variants of almost every food product and ingredient available, people are increasingly turning towards sustainable eating as their food preference.

The notion of living a vegan lifestyle as being an expensive one is nothing but a myth. India is culturally inclined to vegetarianism. Many are turning to vegan by excluding the dairy element in their daily diet. The growing inclination towards conscious eating habits, backed by health benefits is set to drive veganism as a way of life in the days to come, says Chef David Edward Raj.

How does this eating habit help in keeping ones immunity in check?

Plants contain no cholesterol, unlike animals, they provide all that we need in terms of fiber to macro and micronutrients. Studies consistently show that people who eat fruit and vegetables tend to enjoy better health.

Research also suggests that vegans have lower rates of heart disease and diabetes. This reduced risk is partly because vegans are statistically leaner and much less prone to obesity than the general population, Raj, who is the Director Culinary development and Innovation, Elior India, told IANSlife.

The vegetables and spices we use in our daily meals are great immunity boosters which help us overcome the Covid-19 threat. It has been medically proven that including ingredients like mushrooms, tomato, bell pepper and green vegetables like broccoli and spinach are also good options to build resilience in the body against infections. A high amount of vitamins and mineral content found in them which helps the body ward off diseases and keeps one healthier.

Food items like ginger, gooseberries (amla) and turmeric are natural immunity supplements. Some of these superfoods are common ingredients in Indian meals and snacks. Several herbs like garlic and basil leaves help in boosting immunity. Seeds and nuts like sunflower seeds, flaxseed, pumpkin seeds and melon seeds are excellent sources of protein and Vitamin E.

Veganism also contributes to nature in terms of reducing emissions into the environment. According to the Food and Agriculture Organization of the United Nations, after beef production, cattle milk is responsible for the most emissions (20 percent) on a commodity basis, he points out. The two major greenhouse gases that are emitting due to animal agriculture are methane and nitrous oxide, because of manure storage and the use of fertilizers, respectively. Hence, veganism as a lifestyle is not just caring about oneself but caring about nature as well.

How is veganism being accepted in the corporate sector?

Raj explains: With the growing awareness of conscious eating along with the need to maintain a healthy immunity, people are looking for a vegan option in corporate cafeterias. Also, one out of six of Eliors recipes is vegetarian that further turns towards veganism. Elior India caters to Fortune 500 companies across India such as Godrej, Goldman Sachs, Cognizant, Linked In, Ashok Leyland, Visa Master, Daimler, Pfizer, Cisco, MRF, Vellore Institute of Technology, Larsen & Toubro, Panasonic, etc. (IANS)

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Is veganism the future of food in a post-Covid-19 era? - India New England

New Delhi: People worldwide are recognising the devastating toll of the animal agribusiness on the environment, human health, and our collective sense of ethics. Theres still a long way to go, however, the tide is turning. With vegan (non-dairy) variants of almost every food product and ingredient available, people are increasingly turning towards sustainable eating as their food preference.

The notion of living a vegan lifestyle as being an expensive one is nothing but a myth. India is culturally inclined to vegetarianism. Many are turning to vegan by excluding the dairy element in their daily diet. The growing inclination towards conscious eating habits, backed by health benefits is set to drive veganism as a way of life in the days to come, says Chef David Edward Raj.

How does this eating habit help in keeping ones immunity in check?

Plants contain no cholesterol, unlike animals, they provide all that we need in terms of fiber to macro and micronutrients. Studies consistently show that people who eat fruit and vegetables tend to enjoy better health.

Research also suggests that vegans have lower rates of heart disease and diabetes. This reduced risk is partly because vegans are statistically leaner and much less prone to obesity than the general population, Raj, who is the Director Culinary development and Innovation, Elior India, told IANSlife.

The vegetables and spices we use in our daily meals are great immunity boosters which help us overcome the Covid-19 threat. It has been medically proven that including ingredients like mushrooms, tomato, bell pepper and green vegetables like broccoli and spinach are also good options to build resilience in the body against infections. A high amount of vitamins and mineral content found in them which helps the body ward off diseases and keeps one healthier.

Food items like ginger, gooseberries (amla) and turmeric are natural immunity supplements. Some of these superfoods are common ingredients in Indian meals and snacks. Several herbs like garlic and basil leaves help in boosting immunity. Seeds and nuts like sunflower seeds, flaxseed, pumpkin seeds and melon seeds are excellent sources of protein and Vitamin E.

Veganism also contributes to nature in terms of reducing emissions into the environment. According to the Food and Agriculture Organization of the United Nations, after beef production, cattle milk is responsible for the most emissions (20 percent) on a commodity basis, he points out. The two major greenhouse gases that are emitting due to animal agriculture are methane and nitrous oxide, because of manure storage and the use of fertilizers, respectively. Hence, veganism as a lifestyle is not just caring about oneself but caring about nature as well.

How is veganism being accepted in the corporate sector?

Raj explains: With the growing awareness of conscious eating along with the need to maintain a healthy immunity, people are looking for a vegan option in corporate cafeterias. Also, one out of six of Eliors recipes is vegetarian that further turns towards veganism. Elior India caters to Fortune 500 companies across India such as Godrej, Goldman Sachs, Cognizant, Linked In, Ashok Leyland, Visa Master, Daimler, Pfizer, Cisco, MRF, Vellore Institute of Technology, Larsen & Toubro, Panasonic, etc.

(IANS)

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Is vegetarianism the future of food in post-COVID era? - Sambad English

PETA India, over the years, has earned itself the reputation of being a hypocrite of the highest order. They have been known to selectively target Hindu traditions and customs with religious zeal while giving other religions a free pass. The few occasions PETA India did manage to raise their voice, they quickly silenced themselves due to rousing opposition.

But now, it appears PETA India has found another target. And it is columnist Shefali Vaidya. The NGO in cohorts with Congress and left-liberal trolls has embarked upon a concerted campaign against the columnist for calling out the hypocrisy of the supposed animal rights organisation with regards to Eid where animals are slaughtered and anti-cow leather campaign in times of Rakshabandhan.

However, the campaign against Shefali Vaidya has backfired on them terribly as netizens used the opportunity to expose their hypocrisy. It soon became evident that PETA India is more concerned about the criticism it faces on social media than actual physical attacks on its workers by Islamist mobs.

One social media user pointed out the time when PETA activists were assaulted by a Muslim mob in Bhopal in 2014 for campaigning for vegetarianism ahead of Bakr-Eid. The Police even registered a case under section 295A against three activists for allegedly outraging the religious sentiments of the Muslim community. For some reason, PETA India has been horribly quiet about this incident.

Others pointed out that three years after Bollywood actress Sonam Kapoor was awarded the title of PETA Indias hottest vegetarian celebrity, the daughter of Bollywood star Anil Kapoor had taken to consuming chicken and fish.

People also pointed out that less than a week after PETA India gifted Shilpa Shetty Kundra the Hero to Animals award, the Bollywood actress could be seen on YouTube preparing a Roast Turkey recipe.

Then there was the case of Richa Chadha who PETA India heaped praises on for being kind to animals but the actress was one of those individuals who was resolutely against the beef ban.

The most disingenuous sign of hypocrisy came from PETA Indias endorsement of Sonam Kapoor. While the Bollywood actress was awarded by the supposed animals rights organisation, she endorses products made of 100% animal skin.

Thus, while PETA India has initiated a mala fide campaign against columnist Shefali Vaidya, they are quite overeager to overlook the transgressions of the people they have awarded themselves. Quite clearly, for PETA India, actions do not matter, only words do. And as long as individuals pay obeisance to their ideology, they do not require them to follow it up with their actions.

Originally posted here:
Netizens expose PETA Indias hypocrisy over conferring awards on people who have a history of promoting animal slaughter and abuse - OpIndia

Many people today are veering away from a meat-based diet to vegetarianism. But a general belief is that if you turn vegetarian, you may not be able to get your daily requirement of protein. This is not true. There are many plant-based sources of protein that can, in fact, give you a health boost. It is better for your heart and can save you from many cancers too. According to a study at St. Michael's Hospital, substituting one to two servings of animal proteins with plant proteins every day could lead to a small reduction in the three main cholesterol markers for cardiovascular disease prevention. Researchers say that the health benefits could be even greater if people combined plant proteins with other cholesterol-lowering foods such as viscous, water soluble fibres from oats, barley and psyllium, and plant sterols. Here let us take a look at a few plant-based protein that you must add to your daily diet.

Original post:
Boost your longevity with these plant-based proteins - TheHealthSite

Image: Shutterstock

The WHO estimates that 75 percent of new diseases discovered in the last decade have originated in animals (zoonosis). This is primarily because more than 90 percent of the meat we consume is sourced from a vast industry of factory farms that house farm animals in unhygienic conditions. This presents a perfect breeding ground for viruses. To prevent future virus outbreaks, a part of the solution may lie in moving towards a more plant-based diet. In this regard, India might be sitting on a gold mine of opportunity.

The vegan movement advocates for a shift to a 100 percent plant-based diet with the objective of ending animal cruelty. While India is still a milk-loving nation, it is well placed to anchor the movement away from meat consumption. The hostility against the slaughter of animals, immense regulation of abattoirs, and prevalence for meat and egg-free apartments and localities are all proof of Indias natural inclination towards this cause.

The WHO estimates that the herbal and ayurvedic market will reach $5 trillion by 2050 from the existing $62 billion, with China and India having 13% and 2.5% shares, respectively. In 2019, Barclays Plc estimated the meat substitute industry would grow to $140 billion in the next decade; this is likely to be higher owing to the present crisis. The time couldnt have been riper for India to capitalise on this huge opportunity to promote its vegetarian philosophy, products and beliefs.

India should leverage its natural strengths by strategic actions

The image that India is one of the only major vegetarian-friendly economies in the world can work to its advantage in the global marketplace if we work hard. India has mastered the vegetarian supply chain for snacks and other packaged food items, which are not the case in animal oil-rich global packaged-snack supply chains.

In recent years, the Indian state of Kerala has immensely profited from the export of jackfruit for the global vegan market as a substitute for meat. The otherwise nuisance crop in the state is now being exported to the tune of more than 500 tonnes yearly.

The global market already has a huge demand for Indian organic supplements and medicines. Organic products include original harvested honey, juice of fruits and vegetables, herbs, etc. Ayurvedic products alone are exported from India at close to $500 million yearly. As the popularity of Yoga, Spiritualism, Ayurveda, etc. has spread like wildfire in the West, India has claimed the spot as the original source of herbal and organic goods for a healthy life. Having strong demand, these products are already sold at great prices abroad.

The 'Vegan India' campaign, with respect to food products, can be constructed as a symbol of the global fight against Covid-19. The brand construction promoting cleanliness, nutrition and safety should be complemented by on-ground institutional mechanisms. Though vegan conferences are not a novel idea, India should strive to create a Kumbh Mela of sorts for vegans to flock to the Indian shores to indulge in Indian vegan delights.

It is interesting to note, many vegans abroad choose Indian vegetarian restaurants over others as they guarantee a cuisine closer to their dietary preferences. In this regard, India has the potential to export its diverse culinary arts in addition to limited Indian cuisines available abroad and promote them in the line of plant-based, healthy, tasty and nutritious food for good health.

Not too long ago, Indian products such as ghee were rendered unhealthy for the body by western media. However, these views have presently been overturned upon latest research and, along with ghee; other products such as cold-pressed oils of mustard and coconut have also gained traction.

With Indias image as a vegetarian powerhouse and the variety of climatic zones and soil conditions it has, there is ample scope in gaining a foothold in the global vegan economy. India has 45,000 diverse plant species spread over 16 different agro-climatic zones. Its rich history of Ayurveda and herbal medicine is recorded since Vedic times.

India, however, despite its potential, unfortunately focuses more on the export of crude substance or primary extracts. Alternatively, the market for branded finished products should be tapped. Imagine a scenario where Indian brands like Haldiram's filling the aisles of global supermarkets and Indian fast-food restaurants delivering a healthy alternative to the ubiquitous western fast-food chains. The time to act is now as global crises have a history of creating new global champions.

The government has already given incentives to drug manufacturers, entrepreneurs, AYUSH institutions etc. for registration of their products for exports to targeted countries. A further push with the help of Agricultural and Processed Food Products Export Development Authority (APEDA), to identify the strengths of Indian agricultural products with respect to vegan requirements, is the need of the hour.

For India to be able to tap into the global vegan market, it has to improve (1) efficiency in agricultural practices and knowledge, (2) R&D of food supply-chain, (3) quality of supply chains linking the producers with the global demands and regulations, and (4) standards and labelling of vegan products.

India has a potential for moral leadership in a number of areas; anchoring global vegetarianism/veganism is one of them. Its up to the foresight of decision-makers and entrepreneurs to find these opportunities and take advantage of them, and push Indias image as a global vegan economic powerhouse.

Ankush Das is a Policy Analyst at ETTMA and Kowthamraj VS is a Young Professional at NITI Aayog

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Can India Lead The 'vegan Economy' Against Future Pandemics? - Forbes India

Written by Shambhavi Dutta | New Delhi | Published: July 17, 2020 12:30:39 pm Chef Renu Dalal says she has always believed that cooking comes from the heart and soul if you do it with love, the end result is so much better. (Photo: PR Handout)

Food writer Laurie Colwin once said, No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers. This is true for chef Renu Dalal, who has proudly carried forward her mother and legendary chef Tarla Dalals legacy, something she admits, was not really the plan.

In conversation with indianexpress.com, the author talks about the constant presence of exceptional dishes at home, her upcoming book, what cooking means to her, how vegetarianism will be the next big thing and why fusion dishes are here to stay.

Excerpts from the interview:

Growing up with a legendary chef as your mother, what does cooking mean to you?

As a child, fabulous food was a constant presence in our home. My mother held cooking classes, and the highlight of my day used to be tasting all of the dishes she had prepared, after coming home from school. Our house also used to play host to shooting sessions for each new cookbook, which was something I looked forward to. My mother always encouraged an interest in cooking, so much so that I even took a cooking class when I was young, under her supervision.

Cooking is my joy and passion. It fills me with energy, and my greatest joy is creating something new in the kitchen. I also love the wonderful feedback I receive when my readers make one of my recipes, and the happiness and nourishment I share with them.

Was it always your plan to take forward the Tarla Dalal legacy?

It was never really my plan to take forward her legacy. However, a few months after she passed away, I began to think of new recipes. My mother, an endless source of new and exciting recipes, was no longer around to share her wisdom. It is also a tradition in my family to not repeat menus. Whenever friends and family come over, something new is always on the table. And so, every time I tasted something I liked, I would think, How can I make that?

I began to put these recipes down in an excel spreadsheet and thats how I began writing! The wonderful feedback and reviews I received from friends and family encouraged me. Ive now written two books, and have a third one in the works.My recipes are simple and inventive and I plan to continue as long as inspiration strikes.

READ| Chef Vicky Ratnani: Post-Covid, overall hygiene will be of utmost importance and very rightly so

Could you share your favourite dish from childhood?

When it comes to my mothers cooking, picking just one favourite is quite the task. But if I had to choose, it would be her baked bean and spinach pizza. Amazing flavours and childhood nostalgia, all wrapped up in one dish. Her cooking was always ahead of its time. The ingredients she used, the simple and easy-to-follow steps, and the ways in which she combined flavours were all unparalleled. Thats why her recipes continue to remain so popular, and no dish better represents all of these elements than this pizza. Ive used the same ingredients to create a grilled baked bean and spinach sandwich, which has been quite the hit at family events.

READ| India on its way to being the next big thing in the specialty coffee world: Sherri Johns

Baked Beans and Spinach Sandwich recipe

For the baked beans filling:

For the spinach filling:

For grilling:

For the bean filling

For the spinach

How to proceed

How to serve

READ| The best Butter Chicken in India is in Delhi, Ive been told: Marco Pierre White

For people in quarantine, should they look at cooking as a hobby or an essential activity to survive?

Cooking comes from the heart and soul if you do it with love, the end result is so much better. With the ingredients and tools that we now have access to, Indian kitchens are as well-equipped as any in the world.The ability to cook has become more important than ever during this quarantine, one that will prove useful long after this situation ends. Cooking is also a fantastic form of self-therapy. The act of preparing a meal with your own two hands, especially if you share it with friends and family, is one of the most satisfying and fulfilling feelings in the world.

Do you have any favourite quarantine food trends that have taken the internet by the storm?

Quarantine has brought out the creativity in many people, and there are quite a few fantastic trends that have popped up. Three and even two-ingredient recipes that are simple and delicious have taken the internet by storm, and a few have become personal favourites. Home baking has also taken off, with everyone trying their hand at bread, cookies, and cakes myself included. Immunity boosting foods is another favourite, and healthy foods as a whole have seen renewed interest.

READ| Chef Vikas Khanna: Our cuisine needs more time to establish itself

Many believe that vegetarian food can sometimes get monotonous. Any tips?

Nothing could be further from the truth! Vegetarian and vegan food today is dynamic, exciting, and growing faster than ever before, both in India and globally. There used to be a time when travelling abroad meant hunting for the lone vegetarian restaurant in a city. Today, dedicated vegetarian restaurants can be found just about anywhere in the world. Many of these changes are due to the growing knowledge of the benefits of a vegetarian diet. Netflix has even produced a fascinating documentary called The Game Changers, which showcases how top athletes have adopted vegetarianism thanks to its nutritional and health benefits. My mother was one of the earliest pioneers of vegetarianism and really showcased its range and depth.

Two key factors to a successful vegetarian dish are its presentation and taste. The first convinces people to take a bite, and the second makes them want to keep eating! Always try to put something new on the table your effort will never go waste.

Any fusion dishes you can mention, which capture both Indian and western flavours?

The Indian palate is always looking for something new to eat dressed up in familiar flavours.My travels have given me the chance to try many new foods and flavours, and I love incorporating them into my own recipes. Ive featured quite a few of these interesting pairings in my books. My favourites are waffle idli delight, Mexican panipuri, chocolate panipuri, spaghetti with lentils, khakra pizza, and Thai paan. They all taste delicious and bring something new to the table. One pairing Im especially fond of is masala paneer with peach sauce the combination of sweet and salty is out of this world!

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Chef Renu Dalal: Vegetarian food is dynamic, exciting and more popular than ever - The Indian Express