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Wednesday Round Up 01/12/11

Interesting vegetarian and vegan news articles from around the world.


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By Michael Hill

You’ve come a long way, vegan.

Once mocked as a fringe diet for sandal-wearing health food store workers, veganism is moving from marginal to mainstream in the United States.

The vegan “Skinny Bitch” diet books are best-sellers, vegan staples like tempeh and tofu can be purchased at just about any supermarket, and some chain restaurants eagerly promote their plant-only menu items. Today’s vegans are urban hipsters, suburban moms, college students, even professional athletes.

“It’s definitely more diverse. It’s not what you would picture 20 years ago, which is kind of hippie, crunchy,” said Isa Chandra Moskowitz, author of vegan cookbooks like the new “Appetite for Reduction.” She says it’s easier being a vegan now because there is more local produce available and more interesting ways of cooking.

“It’s not just steamed vegetables anymore and brown rice and lentils,” she said.

Read more here.

Pasta with Artichokes, Olives and Rapini
By Kelly Rossiter

1 tbsp olive oil
1 large stem of rapini, tough end removed and roughly chopped
1 – 2 preserved artichokes, roughly chopped
3 – 4 olives, sliced
1 tsp capers
1 tsp lemon juice
2 oz or so of water or vegetable broth
Enough cooked pasta shells for one
Fresh ground pepper to taste
Salt to taste (if using)

1. In a small skillet heat the olive oil until it shimmers. Add rapini and stir, cooking until it is almost tender, about 5 minutes.

2. Add artichokes, olives, capers and lemon juice and stir. Add just enough water or broth to make a loose sauce. Cook until the vegetables are heated through, then serve over pasta shells.

Read more here.

By Lisa Krassuski

Vegans seek to exclude the use of animals for food, clothing, or any other purpose – and their numbers are growing.

The life of a vegan means living without any animal products. The most common reasons for following a vegan lifestyle are moral convictions about animal rights or welfare, as well as health, environmental, spiritual and religious concerns.

The old-fashioned view of a vegan involves a person who drinks soya juice, wears leather-free shoes and clothing, and feeds their dog potato pulp.

However, the image of veganism has changed markedly in recent years with its advocates becoming outspoken champions for the environment, health and animal welfare.
Vegans make up approximately 1 per cent of the population in the United States, and veganism and vegetarianism are increasing in popularity across the globe. ‘Veganism is the hype issue at the moment,’ says Sebastian Zoesch, CEO of the German vegetarian society (VEBU).

The membership of VEBU, which represents the interests of all of Germany’s vegetarians, including ovo-lacto ones, has increased from 2,700 to 3,500 in the last year alone.

‘Veganism has undergone a major image makeover,’ says Zoesch. ‘It’s probably a bit cooler because it is more consistent.’

Read more here.

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Laura Cooke is the editor and creator of the Veggie Bunch website and community.


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