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Most vegetarians became a vegetarian for
one of three reasons.

The first reason, is that
they have ethical problems with eating meat. Most disagree
with how chickens are debeaked, forced to live in small
cages, and are then slaughtered when they do not produce
eggs fast enough. The treatment of calves for veal production would dishearten even the most hardened of carnivores.

Most vegetarians also disagree with the crowded and
stressful environments animals are forced into; and
the hormone-laden feed used to make them grow faster
and produce more. Even if one isn’t compassionate towards the treatment of animals the health effects of consuming these hormones have been increasingly proven to be dangerous for humans

People who become vegetarians for this purpose often
draw ethical boundaries in different spots, depending on
their personal beliefs. For instance, some staunch vegans
wont consume yeast, wear wool, or even eat certain
vegetables, such as carrots, that require killing the
plant to harvest.

On the opposite side of the spectrum, some vegetarians–
sometimes referred to as pseudo-vegetarians, but more accurately called pescaterians or ovo-lacto vegetarians, will actually
eat fish and eggs on a regular basis.

The second biggest reason vegetarians claim for not eating
meat is that it conflicts with their dietary preferences.
Some of these vegetarians simply do not like the texture
and taste of meat; others do not eat it because it is high
in cholesterol and often contains high concentrations
of hormones and preservatives.

The third and smallest group of vegetarians cite
environmental reasons for not consuming meat. They complain
that consumption of meat causes farmers to continually
deforest land to create grazing land for cattle.

In addition to these three major groups, there are a number
of other smaller groups of vegetarians who stopped eating
meat for entirely different reasons.

While many people lament the nutritional disadvantages
of a poorly planned vegetarian diet, few stress the
health advantages of adopting a vegetarian or vegan diet.

The first major advantage of a vegetarian diet is
increased heart health. Vegetarians, on average, consume
more nuts (often as a supplemental form of protein). Nuts
contain “good” fats, such as omega-3 and omega-6. This
promotes good heart health by reducing “bad” cholesterol
and unclogging arteries.

In addition to nuts, vegetarians also consume more soy
milk (often to replace milk), which reduces “bad”
cholesterol and has been linked to good heart health.

The second major advantage vegetarians enjoy is increased
skin health. In addition to consuming larger quantities
of nuts (which contain healthful oils), vegetarians tend
to consume more fruit and vegetables, which are rich in
essential vitamins, including A and E, which are linked
to good skin health.

Fruits and vegetables also contain high amounts of fiber,
which helps flush toxins out of the body, further
contributing to better skin health.

The last health advantage vegetarians enjoy is an increased
natural consumption of antioxidants.

Antioxidants are foods that help prevent cancer by
destroying free radicals. Vitamin C and Vitamin E, two
strong antioxidants, are commonly found in vegetarian
meals.

Vitamin C can be found in berries, tomatoes, citrus fruit,
kale, kiwis, asparagus and peppers.

Vitamin E can be found in wheat germ, seed oils, walnuts,
almonds, and brown rice–all foods that are commonly a
part of a well-balanced vegetarian diet.

So what does this all mean for you as a prospective
vegetarian?

It means the popular mythology about vegetarian diets
is false. Not only can a vegetarian diet be nutritionally
sufficient, but it can also affect better skin
health, prevent cancer, and increase your
heart health.

6 onions.

2 Spanish ditto.

4 potatoes.

1 quart water.

2 teaspoons salt.

2 teaspoons sago.

I J ounces butter.

I dozen peppercorns, and a
suspicion of mace and
mixed herbs in muslin.

Dissolve the butter in a saucepan, then place in
the onions sliced, and stand the pan over a gentle
heat, shaking frequently In the meantime peel
and slice the potatoes and add them to the onions,
together with the water, salt and flavourings. Boil
for one and a half hours, lift out the muslin bag,
stir in the sago, and continue stirring for ten minutes,
then strain.

Oatmeal Soup

Ingredients

• 3 carrots.
• 3 turnips.
• 3 onions.
• 3 tablespoons coarse oatmeal.
• I stick of celery.
• 5 pints water.
• 2 J- ounces butter.
• 2 teaspoons salt.
• I dozen peppercorns.
• I tablespoon chopped parsley.

Directions

Dissolve the butter in a large saucepan, slice the
vegetables and fry them for a few minutes in the
butter, but do not allow them to brown. Add water,
peppercorns and salt, and boil two hours ; then add
oatmeal (which should have been previously soaked
for a few hours), and boil three-quarters of an hour
longer. Strain, return to the saucepan, add the
parsley, simmer three minutes, and serve.

Keep in mind this recipe is using old fashioned oatmeal – instant is not interchangeable!

2 ounces butter.
2 teaspoons salt.
2 dozen peppercorns,
i ounce curry powder,
i- ounce flour.

I J pints soaked haricot beans.

3 quarts water.

2 large carrots.

2 large turnips.

I large onion.

I leek.

Place the beans, water, onion and leek in a large
saucepan and place on the fire. Slice the carrots
and turnips and fry in one ounce of butter until
slightly brown. Add them to the beans and boil
altogether for one hour, then add salt and pepper-
corns. Boil for another hour, strain, return to the
saucepan and thicken with the flour, curry powder,
and one ounce of butter made into a paste. Stir
until it has boiled for three minutes. Strain again if

14

NEW VEGETARIAN DISHES.

necessary before serving. Serve boiled rice in
another dish.

(A substitute for Beef Tea.)

2 cloves.

6 peppercorns.

A very small piece of mace.

A little pepper if liked.

I pint soaked lentils.

1 pint water.

2 ounces butter.
^ teaspoon salt.

Dissolve the butter in a saucepan, place in all the
ingredients except salt and pepper. Boil half an
hour, removing the scum as it rises. Add salt, boil
another half hour. Strain carefully and serve with
toast or bread.

Note, — The lentils should be re-boiled, and will
make a very useful stock.

I pint lentils.

I turnip.

2 quarts water.

I potato.

li ounces butter.

I teaspoon salt.

I carrot.

I tablespoon minced parsley.

I onion.

Slice the vegetables and fry in the butter for
five minutes, place them in a saucepan with the
lentils and water and boil one and a half hours ; add
salt and a little pepper if liked. Strain, replace
in the saucepan, add the parsley, boil for three
minutes, and serve.

Note, — The solid part which is strained away
should on no account be wasted, but will be found
excellent for making lentil puddings, pies, stews, etc.

No. II. — Lentil Broth.

\ pint soaked lentils.

I

flat teaspoon salt.

I tablespoon pearl barley.

3 peppercorns.

I quart water.

3 allspice, and a small strip

I ounce butter.

of lemon peel, tied in

I shalot sliced.

^ muslin.

Place altogether in a saucepan with the excep-
tion of the salt, which should be added later, and
boil gently for two hours, removing the scum as it
rises. Strain and serve with sippets of freshly-
made toast.

Note, — ^The above will be found a very excellent
substitute for mutton broth, being very nourishing,
and tasty ; when liked a turnip may be added, and
will give additional flavour. The lentils and barley,
which have been strained, may be used in many
ways.

I pint soaked haricot beans.
I good-sized carrot.

1 good-sized turnip.

2 onions.

1 small head of celery.

2 ounces butter.

1 teaspoon salt.

2 quarts water.

Dissolve the butter in a saucepan, place in the
onions sliced and fry five minutes ; then add the
other vegetables sliced, the beans, and water. Boil
one and a half hours, add salt, and simmer half an
hour longer. Strain before serving.

I quart water.

I teaspoon salt.

I dozen peppercorns, and a

suspicion each of mace and

sweet herbs.

2 pounds green kale.
I onion.

1 Spanish ditto.

2 potatoes.

1 ounce butter.

2 teaspoons sago.

Dissolve the butter in a saucepan, and place in
it the onions and potatoes sliced ; then add water,
salt and flavourings, and boil for one hour. In
the meantime prepare the kale by picking ofT all
but the tender middle shoots, trim the stalks and
throw the kale into salt and water ; rinse well and
see that it is all quite free from insects, and boil
separately in salted water for ten minutes. When
the soup has boiled an hour, thicken with the sago
and continue stirring ten minutes, strain, return to
the saucepan. Strain also the kale, place it on a
chopping board and cut small ; add it to the soup,
boil up and serve.

Note, — Any kind of greens may be treated in the
above manner.