1. Cooking for Vegetarian Diets
Chapter 20
Cooking for Vegetarian Diets

2. Chapter Objectives 1. Describe the main types of vegetarian diets.
2. Describe complementary proteins and describe how to include them in the diet.
3. List three nutrients other than proteins that non-vegetarians get mostly from animal products, and describe how vegetarians can include these nutrients in their diets.
4. Name and describe five food types derived from soybeans.
5. Explain why refined sugar may not be permitted in a vegan diet.
6. List seven guidelines for building a vegetarian menu.

3. Overview
Vegetarian diners are a growing and important segment of the dining population.
Estimates suggest that 15 million people in the United States are vegetarians.
In college dining, some suggest 40% of food choices are vegetarian.

4. Types of Vegetarian Diets
The vegan diet is the most restrictive, eat plant products only.
All animal products, including dairy and eggs, are off limits.
Lacto-vegetarians eat dairy products and plant products. No other animal products.
Ovo-vegetarians eat eggs in addition to plant products
Lacto-ovo-vegetarians eat dairy, eggs, and plant products.
Pesco-vegetarians eat fish and plant products, but no meat or poultry. They may not eat dairy and egg products.

5. Nutritional Considerations
Protein
Complementary Proteins
Other Nutrients
Vitamin B12 – found in animals foods, including dairy and fortified cereals
Vitamin D – found in fortified milk and is created in skin on exposure to sunlight
Calcium – found in dairy and green leafy vegetables and dried legumes

6. Menus for Vegetarian Diets
Ingredients:
Dried legumes
Grains
Nuts and seeds
Soy products
Dairy and eggs

7. Modifying Recipes Recipes can be modified for vegetarian diets.
Sometimes a soup, salad, or side dish contains mainly plant products.

8. Sugar in Vegetarian Recipes
Refined white sugar and most brown sugar is processed from sugar cane or sugar beets.
Cane sugar is often processed using charcoal made from animal bones.
If you use any sugar for a vegetarian recipe, use beet sugar or unbleached sugar.

9. Center of the Plate
Normally this would suggest meat, poultry, or fish, for vegetarians we need to rethink the procedure.
We can use complementary proteins as main dishes.

10. Suggestions
Using many ways of preparation, these dishes can be made without dairy and egg products.
Stews
Chili
Risotto
Pizza
Casseroles
Curries
Stir-fries
Pasta
Pot pies
Gratins

11. Copyright ©2007 John Wiley & Sons, Inc.
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