by Reed Mangels, PhD, RD
The Vegetarian Nutrition Dietetic Practice Group (VN DPG), a group of nutrition professionals with expertise and/or interest in vegetarian nutrition, recently released two new Culture Cuisine Plates spotlighting Mediterranean cuisine and the cuisine of Central Europe. These colorful handouts feature mostly vegan foods that are commonly used in these regions. The only non-vegan foods listed are kefir and buttermilk which are included as beverages that are used in some Central European countries and dairy products which are mentioned, along with alternatives, in the Mediterranean Cuisine handout.
The Mediterranean Cuisine Culture Cuisine Plate describes legumes, grains, fruits, vegetables, nuts and seeds, herbs and spices, and beverages commonly used in North Africa, the Middle East, Southwestern Europe, and Southeastern Europe. Olive oil, citrus, herbs, and spices are used widely in most countries while commonly used grains, legumes, fruits, and vegetables vary by region.
The Central Europe Culture Cuisine Plate includes Germany, Austria, Poland, Czechia, Slovakia, Hungary, and Switzerland, as well as other countries. The handout describes this area’s tradition of vegetarian dishes and reliance on plant foods such as potatoes, cabbage, dried beans, and grains. Fermented foods are commonly used. Information is provided about plant foods used in East Central, South Central, North Central, West Central, and Central Europe.
The Culture Cuisine Plates project was developed by VN DPG’s Diversity Team and was funded by a grant from the Academy of Nutrition and Dietetics.
You can download a copy of the Mediterranean Culture Plate here
You can download a copy of the Central Europe Culture Plate here.
To learn about other Culture Plates see: Vegetarian Nutrition Dietetic Practice Group Launches Latin Culture Plate.