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Features

From Veal to Vegan, Creole Style
Laissez les bon temps rouler with Meryl Austin Cryer's Louisiana recipes.

How Many Youth in the U.S. Are Vegetarian?
The latest VRG-Harris Poll finds out more about 8- to 18-year-olds.

Secrets of the Seasonal Vegan
Debra Daniels-Zeller creates adaptable dishes to use year-round.

L-Cysteine in McDonald's Pies
Jeanne Yacoubou, MS, learns that this ingredient is animal-derived.

Making The Cover
Linda Long brings vegan food and photography to an NYC high school.

More Research Findings
Get updates on vegan chondroitin, American Airlines' vegetarian
options, and Blind Faith Café's cheeses from Jeanne Yacoubou, MS.

Cooking with Coconut Flour and Sugar
Chef Nancy Berkoff gives a crash course on these baking ingredients.

Departments

Nutrition Hotline

Note from the Coordinators

Letters to the Editors

Scientific Update

Vegan Cooking Tips
Very Berry Cuisine, by Chef Nancy Berkoff

Notes from the VRG Scientific Department

Veggie Bits

Book Reviews

Catalog

Vegetarian Action
Buykind.com Promotes Vegan Food and Products, by Erin Smith

Back Cover
Updated Guide to Food Ingredients Now Available
and Want to Volunteer or Intern with VRG?

Thanks to Celina Chung for her help in converting these articles to HTML!

By Wendy Altschuler

I grew up in a meat-eating family in Montana. My father was a hunter, my friend’s fathers were hunters, and nearly every boy (and some girls) I knew went through some form of Hunter Safety course so that they could enter into the sport of hunting. It was not uncommon to see a killed deer strapped to the roof of a truck driving down Main Street or dead animal legs sticking up in the air and over the side of a vehicle. Meat eating was, in many ways, a source of pride for my family. It symbolized my father’s ability to provide for his family by putting meat on the table. Meat was considered a staple and a necessary component to a healthy diet. If there was no meat on your plate it meant that times were a bit difficult financially. I was never a fan of meat, especially wild game, but in my house meat was what was for dinner. I didn’t have a choice, I was to eat it or go hungry.

When I moved out of my folk’s house at 17 I was drawn towards a more vegetarian friendly lifestyle. I believed that there were many other options other than meat for a healthy diet. If we could get our protein and nutrition from a plant based diet why would we kill an animal? Why would we be willing to destroy the environment if we didn’t have to? I remember feeling very empowered that I could eat what I want, support kindness towards animals, and be an advocate for the environment. I didn’t have to subscribe to a meat-eating culture like those around me. I felt strong, independent and full of conviction.

These feelings carried over into my marriage with my meat-eating husband. We lived a life of separate meals-he would cook his and I would cook mine. Most of the time, we didn’t even eat at the table together. We made multiple shopping trips so that I wouldn’t have to buy meat and support the meat industry with my dollars. Even though I was very much against eating and purchasing meat, I certainly didn’t want to judge my husbands decisions or make him adopt my beliefs. We were both adults, making our own choices for our own lives.
Maybe if he had grown up seeing animal heads attached to his dinner, he would think differently about putting another beings flesh in his body. I’ve always thought that if people all of a sudden had to kill their own food or volunteer at a slaughterhouse, there would be more vegetarians! My husband grew up outside of Chicago where meat is displayed in grocery stores in nice little packages. It’s easy to disassociate from what you’re eating when you only see meat wrapped up this way, already dead, instead of in the back of a pick up truck like I did.

Cooking separate meals was a system that worked for us well into my first pregnancy. I maintained a healthy vegetarian diet even though others thought I wouldn’t be able to get enough protein-a common misconception. I ate plenty of fresh fruits and vegetables, nuts, peanut butter, and tofu, which kept me fit and strong and it felt good knowing that my baby was only getting the best nutrition. My husband, on the other hand developed high cholesterol due to his diet. This prompted him to try a more plant-based diet to see if his health would improve. And what do you know, it did! From that point on, my husband decided that a vegetarian diet would be best for him as well.

We were now a vegetarian family! I’m so glad that I never pressured my husband into becoming a vegetarian or deliberately made him feel bad for eating meat. After eight years together, he made the choice on his own accord. When our son was born, it was easy to continue our vegetarian lifestyle. I nursed my baby and fed him only natural, organic vegetarian food. He was in the 90th percentile for weight and height for most of his first year!

Now, I have three boys ages 4, 2, and 7 months and I’m proud to say that they’ve been vegetarians their whole lives! This lifestyle isn’t without its challenges however. Eating at a friend or family member’s house can sometimes be an issue because an alternate main course might have to be provided in order to accommodate us. We have to think ahead (as we should anyway) and make sure we bring healthy vegetarian snacks for our children.

Also, the teacher at my oldest son’s preschool has to be diligent about what is fed to my son at snack time. Under the form I had to submit listing any allergies I wrote “VEGETARIAN.” I have to make sure that nobody feeds my son meat at Thanksgiving and holiday parties at his school. I am my son’s best campaigner; however, I can’t always be there to monitor what food he eats. I have to just trust that others will follow my requests when he is in their care.

I’m concerned about what kind of problems might arise when my son’s are older and when they start making more decisions for themselves. I’ve always felt that being a vegetarian is a personal choice. I wouldn’t want my boys to feel left out or be made fun of for their eating habits at school. I resented my parents for forcing me to eat meat and I wouldn’t want to do the same thing to my children by forcing them NOT to eat meat. So, in the end I will let them choose for themselves and hopefully they will follow by my example. I will, however, still exercise my beliefs and principles by not buying meat and cooking it at home whether my kids want it or not.

As parents raising vegetarian kids, we sometimes have to be crafty and have good resources in our arsenal. Thankfully, there are many books and websites for health-conscious families. A great book is “Raising Vegetarian Children: A Guide to Good Health and Family Harmony” by Joanne Stepaniak. Stepaniak says, “Vegetarianism is not only a safe option but health-supporting choice that can give kids a strong advantage for living a long, happy and disease-free life.” I also really like the cookbook “The Natural Lunchbox: Vegetarian Meals for School, Work, and Home” by Judy Brown. This cookbook has many healthy, natural, vegan and vegetarian recipes that are quick and easy. Another fantastic resource is “The Accidental Vegan” by Devra Gartenstein. This cookbook pulls from diverse global cultures for its vegetarian and vegan recipes. Anasazi Bean Dip, Veggie Walnut Pâté, and Mu Shu Veggie role recipes are included in this cookbook.

Parents can also visit some really encouraging and helpful websites such as The Vegetarian Resource Group: http://www.vrg.org/family/kidsindex.htm, which has information, recipes, and nutrition guides for kids and teens. I found the nutritional charts to be the most helpful because instead of the traditional meat model food pyramid, these guides cater to a vegetarian and/or vegan lifestyle for babies through the teenager years. From this website, you can also join VRG’s online list for parents raising their children vegetarian/vegan at: http://groups.yahoo.com/group/vrgparents/

Choose Veg.com (http://www.chooseveg.com/vegan-health.asp) is fantastic for all of its insightful information about becoming a vegetarian for animal, health and environmental reasons. Their website is very easy to navigate and the information is accessible and easy to digest.

I believe vegetarianism has sort of gained a mass following in the last decade or so. According to a survey conducted by the Vegetarian Resource Group, there are approximately 6 million Americans following a vegetarian or vegan diet. Things are much different now than when I was a child. I didn’t know anyone who was a vegetarian when I was growing up and there were no vegetarian restaurants. With the current popularity of vegetarianism, eating out is as easy as ever due to all of the non-meat options on the menu. Today, even in Montana and other rural areas, there are vegetarian and vegan options. I can order my latte with soymilk, eat a vegetarian burger at the local burger joint, and buy fresh vegetables and fruit at the Farmer’s Market.

Consumers are making smarter choices about their health and what they put in their bodies. With the rise of cancer related deaths in America, people are looking toward healthier eating options. According to the American Cancer Society, “Studies that look at people and their habits have linked vegetarian diets with a decreased risk of heart disease, diabetes, high blood pressure, obesity, and colon cancer.” The American Cancer Society also states, “Vegetarianism is very popular in the US and abroad because it is thought to be a healthier approach to diet and nutrition. The American Cancer Society’s most recent nutrition guidelines recommend eating a balanced diet with an emphasis on plant sources.”

My mother was recently diagnosed with stage two breast cancer. She had a mastectomy and is currently going through chemotherapy. Having cancer has forced my mother to look closer at what she puts in her body. Less fat, more fiber, whole grains, beans, nuts, flax seeds and antioxidant rich plant based foods might be the key to lowering your risk for many types of cancer.

Another reason I’ve decided to raise my children with a meat-free diet is the global outbreak of food-borne illnesses. According to the Centers for Disease Control and Prevention, a whopping 76 million new cases of food-related illness in the United States are reported each year and of these cases there are 5,000 deaths! Of these 5,000 food born illness deaths, nearly a third are related to meat and poultry. This is a great risk and something we should all think about when feeding our families.

I think it’s also important to consider the impact we are making on the environment with our choices as consumers. Dr. David Brubaker at Johns Hopkins University’s Center for a Livable Future says, “The way that we breed animals for food is a threat to the planet. It pollutes our environment while consuming huge amounts of water, grain, petroleum, pesticides and drugs. The results are disastrous.” Choosing to be a vegetarian directly benefits the environment and its resources. Producing a large amount of food to feed animals before slaughter is incredibly inefficient and it destroys our valuable and limited resources. Cow manure, deforestation, synthetic fertilizer, and burning fossil fuels all contribute to global warming.

As a mother, I am trying to raise my family in a healthy and thoughtful way, which sometimes takes a bit of courage and fervor. Keeping our bodies in good physical shape now and well into old age is one of the best gifts we can give our children. Adopting the vegetarian lifestyle makes sense for us and it shows that we care about the protection of animals, our health and a sustainable environment. I hope my boys will appreciate these values as they grow into men and build their own families.

VRG partners with Tofurky to provide information on vegetarianism to those who take the Tofurky Tuesdays pledge.

More information on Tofurky Tuesdays, from their website:

Turtle Island Foods “Tofurkymobile” has blazed its way on an around-the-world cyber tour that began in July 2008. To date, the Tofurkymobile has traveled over 253044 miles and made 31.94 complete circumnavigations of the planet, all fueled by 15336 consumer pledges to eat meatless every Tuesday.

According to Jaime Athos, PhD, Turtle Island’s Manager of Environmental Affairs, the amount of greenhouse gas emissions reduced by going meatless just one day a week is equal to the amount released when you drive the average car 16.5 miles.

Athos estimates that the “Tofurky Tuesdays” campaign has helped reduce approximately 97,885 pounds of CO2 gas emissions, while also showcasing Americans’ increasing awareness of animal rights and the growing number of appealing meat-free options now available to mainstream shoppers.

Our 2008 Tofurky Tuesday campaign saw a huge swell in participants as we approached the holiday season. We’d like to see the same thing happen again this year. Please show your support by signing up for Tofurky Tuesday . When you sign up you receive: information on vegetarian eating as well as free publications featuring veg eating (from VegNews, Vegetarian Times and the Vegetarian Resource Group).

Come visit VRG’s booth at these upcoming events!

• Loyola University Health Fair – Baltimore, MD – 4/7
• UMBC Veggie Fest – Catonsville MD – 4/30
• Towson Holistic Wellness Fair – Towson, MD – 5/7
• New York City Veggie Pride Parade – NYC – 5/15
• Ecofair 2011 – Reisterstown, MD – 6/5
• Natural Products Expo East – Baltimore, MD – 9/22-9/24
• American Dietetic Association Food & Nutrition Conference & Expo – San Diego, CA – 9/24-9/27

by Jeanne Yacoubou, MS
VRG Research Director

A reader wrote to The VRG in March 2011 stating that he had heard that disodium guanylate was sourced from fish. He asked us to look into it.

Disodium guanylate, known by many names including disodium 5’-guanylate, is derived from a nucleotide, guanosine monophosphate (GMP). It is similar to disodium inosinate, also known as disodium 5’-inosinate, which comes from another nucleotide, inosine monophosphate (IMP). The two together are frequently referred to as 5’-nucleotides (read as “five prime nucleotides.”) Nucleotides are naturally occurring substances found mostly in meats although shiitake mushrooms are also high in nucleotides. Nucleotides are components of information-carrying molecules (such as DNA) as well as important molecules involved in many diverse aspects of human metabolism.

In the flavor industry, disodium inosinate and disodium guanylate are commonly known as disodium ribotides (“I + G.”) It is typically sold in a 50:50 mixture of the two ribotides. It is the I + G in combination with glutamates (naturally occurring from glutamic acid, an amino acid found in proteins) which imparts the umami (i.e., savory or meaty) flavor to foods. Only very small amounts are needed to yield a very savory taste sensation.

A small amount of I + G may be added to a food to replace some monosodium glutamate (MSG). (MSG is itself used to reduce the salt, or sodium chloride, content of a food while providing a meaty flavor due to its glutamate content.) The effect of this addition is to impart a magnification of the savory taste sensation by enhancing a food’s natural flavors. The overall result is even less sodium chloride in the final product. One manufacturer’s quality assurance manager told us that “actually [food companies] can use one of them, either disodium inosinate or disodium guanylate [to get the flavor enhancement], but they usually use both of them.” In fact, disodium guanylate is responsible for stronger flavor enhancement than is disodium inosinate.

The VRG spoke to three leading manufacturers of disodium guanylate and disodium inosinate about these common flavor enhancers. All of them reported that they produce I + G by microbial fermentation. Their growth media are all-vegetable, usually consisting mainly of tapioca starch.

The Ajinomoto product of disodium inosinate and disodium guanylate is called “Ajitide I + G.” The process was described as one in which the “nucleoside precursors” of disodium inosinate and disodium guanylate are first produced by microbial fermentation. After further processing, the end products are the nucleotides, GMP and IMP. These nucleotides are then separated from the fermentation medium, purified and crystallized. The nucleotides are approved by the United States Food and Drug Administration (FDA) for food use. “The product does not contain animal products…” according to company documents.

One of our sources in the regulatory affairs department of her company that produces I + G from yeast stated that since they are flavor products of a natural process, “they can be labeled [on a food package] as ‘natural flavors.’ There’s no need to list them as ‘disodium inosinate’ or disodium guanylate.’”

A manufacturer of hydrolyzed vegetable protein (HVP) told us that when his company adds disodium inosinate (as a flavor enhancer) to a TVP product that he sells to another company, it is clearly stated on his label. He did not know, however, if his buyer, by federal regulation, must state on the label of the final food product that disodium inosinate is present. Interested readers may wish to inquire with food companies if they have questions about the “natural flavors” or the “flavor enhancers” used in food products but which may or may not appear as an ingredient on the label.

I + G is usually used in conjunction with monosodium glutamate (MSG), yeast extracts, and/or HVP. In the yeast extracts and HVP, their glutamates combine with salt present in the food to form MSG. The glutamates also combine with I + G to produce a greater savory taste. In many cases, a synergistic flavor profile results which means the resulting savoriness is more than the sum of each component’s contribution to the taste if used separately. I + G, MSG, HVP and yeast extracts are often used in soups, sauces, and seasonings as well as in fast food and packaged rice or noodle premixes. I + G may also be used alone to enhance flavor as long as the food item is high in natural glutamates (tomatoes, Parmesan cheese, etc.)

The use of all these ingredients, by themselves or in some combination, usually permits the reduction of the total sodium chloride (salt) content of the packaged premix or prepared food while enhancing the food’s salty and savory flavors.

————-
To purchase our Vegetarian Journal’s Guide to Food Ingredients, go to:
http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=8

To support VRG’s research, please donate at:
https://www.givedirect.org/give/givefrm.asp?CID=1565
or
http://www.vrg.org/catalog/index.php?main_page=index&cPath=4

The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

13th International Vegan Festival
4 – 12 June, 2011
“A whole world to share”

Elimar Hotel – Rincón de la Victoria, Málaga (Spain)

The venue for the 13th International Vegan Festival is the 3* Elimar Hotel, right at the seafront in Rincón de la Victoria (Málaga), Spain, just 13 km from Málaga, with a regular bus service, to and from the main train and bus station, stopping at the hotel. The Elimar Hotel was the venue for the First Vegetarian/Vegan Gathering of Andalusia in 2006.

The 13th International Vegan Festival will be held from the first weekend in June 2011, starting with the arrival and registration of participants on Saturday the 4th of June, until the departure on Sunday morning on the 12th of June (a total stay of 8 nights at the hotel). However, those unable to attend the whole Festival, may book the days they wish between the 4th and the 12th of June, and / or including an early arrival and late departure, before or after the Festival, to extend their holiday and enjoy a few extra days by the sea.

The hotel stay includes full board (breakfast, lunch and dinner), with a varied vegan menu (without animal products). The Festival motto is “A Whole World to Share”, and the programme will address all matters relating to vegan nutrition, its benefits and positive social and environmental impact, including the ethical, ecological, educational and scientific aspects of veganism, in stark contrast to the cruel unsustainable model of animal food production and the health and environmental problems derived from the consumption and exploitation of animals.

Organized by Asociación Vegana Española.

For more information, see http://www.ivu.org/veganfest/2011/

by Jeanne Yacoubou, MS
VRG Research Director

In February 2011, The VRG received confirmation from major amino acid suppliers and manufacturers as well as from dietary supplement companies that the amino acids leucine, isoleucine, and valine, used today mostly in dietary supplements and nutraceutical products, may be derived from human hair or duck feathers. One large company reported this information to us based on an official statement received from its Chinese supplier. When manufactured with non-animal ingredients, companies report that “a microbial fermentation process using glucose from corn or soy” is implemented to manufacture all three of these amino acids. Companies also report that Brazil and China are usually the countries of origin for them.

One major manufacturer told us that leucine, isoleucine, and valine previously had been sourced mostly from human hair or duck feathers although he has noticed a change in the last year toward vegetable-based sources, at least in the case of leucine. He said that “customers are starting to ask for non-animal sourced material.” In fact, a leading amino acid supplier told us, based on an official Chinese statement, that the source of valine that he resells was “corn and glucose.” A few customer service representatives at dietary supplement companies reported that the leucine, isoleucine, and valine that they offer are vegetable-based fermentation products.

Leucine, isoleucine, and valine are essential amino acids that humans need for important metabolic functions such as building protein. They must be ingested because the human body cannot make them on its own. Leucine, isoleucine and valine are often grouped together as branched chain amino acids (BCAAs). They are called this because their chemical structure has a branch off the main segment of the amino acid. The correctly proportioned combination of these three amino acids is believed by some to enhance energy; increase endurance; and maintain, build, and repair lean muscle.

In July 2010, the United States Food and Drug Administration (FDA) announced that leucine manufactured by Ajinomoto AminoScience had been granted GRAS (Generally Recognized as Safe) status as the first amino acid that can be an ingredient in conventional foods and beverages. According to a company press release, this is a significant development in the food and beverage industry; previously leucine was only approved as a dietary or nutritional supplement.

Currently, according to the press release, this is the only leucine formulation with GRAS status. AjiGRAS-Leucine may be used as an ingredient in non-milk and milk-based meal replacements; sports and isotonic beverages; vitamin enhanced waters; and meal replacement bars among other foods and beverages.

Ajinomoto manufactures its leucine, isoleucine, and valine from all plant-based materials through a microbial fermentation process. Brands which carry Ajinomoto BCAAs may use the “AjiPure” logo on their labels which means that the amino acids are not from an animal source.

To purchase our Vegetarian Journal’s Guide to Food Ingredients, go to:
http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=8

To support VRG’s research, please donate at:
https://www.givedirect.org/give/givefrm.asp?CID=1565
or
http://www.vrg.org/catalog/index.php?main_page=index&cPath=4

The Natural Products Expo West show in Anaheim was in six (count ’em, six) Halls this year. Seemed like about 2 1/2 halls devoted to actual food, one hall to nutritional supplements and the remainder to “living.”

Dried seaweed snacks from Korea and Japan were big — lots of booths showing these, as was popcorn — popcorn chips, popcorn cakes (sort of like second generation Rice Krispie treats), and lots of gluten, lactose, nut-free products.

Soy wasn’t so big, but hemp was — hemp milk, hemp cheese, hemp bread and crackers, even a hemp yogurt and frozen dessert.

Didn’t seem to have a lot of emphasis on “vegan” or “veggie” — more towards the “-free” (so, marketing more of a dairy-free, egg- free, whey- and lactose-free “cheese” ravioli, rather than calling it “vegan”- although it is labeled “vegan” and “kosher.”)

Not a lot of synthetic meats — more on the ethnic, veggie side, such as ready-to-eat falafel, vegetable fritters or patties, sweet potato patties, vegan-stuffed pastas or potato dumplings (although billed as the “-free” stuff, rather than vegan).

Water and tea in every conceivable form and packaging was a big deal.

And, as you can imagine, green, green, green!

Hain had an enormous booth. Soy Dreams was pushing almond and coconut frozen desserts a lot.

Jyoti was showing two new products, Mung Dal with spinach, and Channa Dal with zucchini.

For information about VRG polls, see
http://www.vrg.org/nutshell/faq.htm#poll

For information about VRG’s new credit card, see
http://www.cardpartner.com/app/vrg

This article originally appeared in Vegetarian Journal Issue 2, 2010

Delightful Eggplant Dishes From the Middle East and North Africa

By Habeeb Salloum

From large and egg-shaped to small and thin, the many varieties of eggplants in produce sections have been catching an increasing number of consumers' fancy. From black to blue, mauve, purple, white, and all the shades in between, eggplants draw those seeking appetizing foods.

Versatile, visually appealing, and delicious, eggplants are a vegetarian's dream vegetable. For thousands of years, they were one of the most popular vegetables in their lands of origin. In China, India, Japan, the Balkans, and eastern Mediterranean countries, they have been used as a meat substitute for untold centuries. It is said that, if the eggplant recipes of all the Mediterranean countries were gathered, there would be well over a thousand. In the Arab countries of the Middle East alone, at least 150 eggplant dishes are known.

The nutritional value of eggplant is about average, on the same level as tomatoes. On the other hand, eggplants are not high in calories (if they are not fried), making them ideal for those watching their weight.

Eggplants can be cooked or preserved in various ways. When they are to be puréed, they can be roasted over coals or in the oven. Broiling over an open fire gives them a delicate smoky flavor, but baking them in the oven is much easier. The skin should be pierced in several places before roasting or baking, and the eggplant turned a few times as it bakes. When the skin blisters, the eggplant is cooked, and the skin should be removed immediately. The cooked pulp's light, creamy texture is extraordinarily delectable.

If the eggplant is to be fried or used in salads and stews, it should be sliced or cubed, placed in a strainer, and then sprinkled with salt. Next, a weight should be placed on top for an hour; this allows the pieces to drain and release their bitter juices. Then, fry the eggplant slices or cubes quickly to cut down on oil absorption.

When eggplants are to be preserved, use pickling ingredients and oil. This gives the pickled eggplant a smooth, rich taste. Centuries of experience have demonstrated that olive oil is the perfect medium to use when cooking or preserving eggplant.

Keeping these hints in mind, a cook can plunge quickly into the badhinjan world of the Middle Eastern lands. Try these simple recipes, modified and using very little oil to meet vegetarian and dieters' needs.

BADHINJAN MUTABBAL (EGGPLANT APPETIZER)

(Serves 4)

Traditionally, when this recipe is made, the slices are fried in olive oil. However, baking the slices in the oven is a much healthier method of preparing eggplant.

• 1 medium-sized eggplant (approximately 1 pound), peeled and sliced lengthwise and then cut into half-moon slices approximately ¼-½ inch thick

SAUCE

• 2 Tablespoons finely chopped coriander leaves
• 1 Tablespoon pomegranate concentrate or grenadine syrup (can be purchased online), diluted in 2 Tablespoons water
• 1 Tablespoon lemon juice
• 2 cloves garlic, crushed
• ½ small jalapeño pepper, very finely chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 Tablespoons toasted blanched almonds
• Sprigs of fresh coriander

Preheat oven to 350 degrees.

Place eggplant in a pan and bake for 30 minutes, turning over once. Allow eggplant to cool somewhat. Remove from pan and allow to cool.

In the meantime, make the sauce by combining the coriander, diluted concentrate or grenadine syrup, lemon juice, garlic, jalapeños, salt, and pepper. Set aside.

Place the eggplant slices on a serving platter, and then spoon the sauce evenly over top. Decorate with the almonds and the sprigs of coriander and serve.

EGGPLANT AND TOMATO DIP

(Serves 6)

• 1 medium-sized eggplant (approximately 1 pound)
• 2 cups stewed tomatoes
• 2 Tablespoons fine vegan bread crumbs
• 2 cloves garlic, crushed
• 1 teaspoon crushed dry basil
• ½ teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon black pepper
• 2 Tablespoons pomegranate seeds
• 2 Tablespoons toasted pine nuts
• 2 Tablespoons finely chopped parsley
• 1 Tablespoon olive oil (optional)

Preheat oven to 350 degrees.

Place eggplant in a pan and bake, turning over frequently, for 1 1 / 4 hours or until the skin is crisp. Allow eggplant to cool somewhat. When cool enough to handle, remove and discard the skin.

Place eggplant in a blender, along with the tomatoes, bread crumbs, garlic, basil, salt, cumin, and pepper. Blend into a smooth paste. Place in a serving bowl and refrigerate for an hour.

Decorate with pomegranate seeds, pine nuts, and parsley. Drizzle a little olive oil over top just before serving, if desired.

SHAWRABAT BADHINJAN WA KUSA (EGGPLANT AND ZUCCHINI SOUP)

(Serves 8)

Numerous versions of this soup are found in North Africa; however, the eggplant is usually fried before it is added as an ingredient. This version is more healthful and even tastier.

• 1 medium-sized eggplant (approximately 1 pound), peeled and diced into 1-inch cubes
• 1 medium-sized zucchini (approximately 6-7 inches long), diced into ½-inch cubes
• 1 medium-sized onion, finely chopped
• 4 cloves garlic, crushed
• ½ cup finely chopped fresh coriander leaves
• 5 Tablespoons no-salt-added tomato paste, diluted in 2 cups water
• ¼ cup uncooked white rice
• 2 Tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon cumin
• ½ teaspoon black pepper
• ¼ teaspoon cayenne
• 4 cups low-sodium vegetable broth
• 4 Tablespoons finely chopped fresh basil

Place all ingredients, except the basil, in a saucepan and bring to a boil. Cover and simmer over medium-low heat for 40 minutes. Stir in the basil and serve hot.

EGGPLANT SALAD

(Serves 6)

This recipe, which originated in Yemen, can also be served as a side dish or as a dip.

• 1 medium-sized eggplant (approximately 1 pound)
• 1 small Spanish onion, very finely chopped
• 2 Tablespoons olive oil
• 1 clove garlic, crushed
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 Tablespoons lemon juice
• 1 small tomato, finely chopped
• ¼ cup finely chopped fresh coriander leaves
• ½ teaspoon paprika

Preheat oven to 350 degrees.

Place eggplant in a pan and bake, turning over frequently, for 1 1 / 4 hours or until the skin is crisp. Allow eggplant to cool somewhat. When cool enough to handle, remove and discard the skin.

In a mixing bowl, mash eggplant into pulp. Then, stir in the onions, olive oil, garlic, salt, pepper, and lemon juice. Mix well.

Transfer to a serving bowl and decorate with tomatoes and coriander. Sprinkle with paprika just before serving.

SALATAT BADHINJAN WA LUZ (EGGPLANT AND ALMOND SALAD)

(Serves 5)

This is a unique salad. You can use other types of nuts-such as Brazil nuts, pecans, cashews, or walnuts- in this salad instead of the almonds.

• 1 medium-sized eggplant (approximately 1 pound), peeled and diced into ½-inch cubes
• 2 Tablespoons lemon juice
• 2 Tablespoons olive oil
• ½ teaspoon salt
• Nonhydrogenated vegan margarine to prepare baking pan
• ½ cup coarsely ground toasted almonds
• 4 Tablespoons finely chopped fresh coriander leaves
• 1 Tablespoon pomegranate concentrate, diluted in 3 Tablespoons water
• 2 cloves garlic, crushed
• ½ teaspoon black pepper
• Parsley sprigs

Preheat oven to 350 degrees. Place the eggplant, lemon juice, olive oil, and salt into a bowl and thoroughly mix until the cubes are coated. Spread evenly on a greased baking pan and bake for 30 minutes. Set aside to cool.

Combine the eggplant mixture and the almonds in a bowl. Set aside.

In a separate bowl, combine the remaining ingredients, except the parsley sprigs. Then, stir into the eggplant-almond mixture.

Place in a serving bowl, decorate with parsley sprigs, and serve.

SHALADA BRANIYA (MOROCCAN EGGPLANT SALAD)

(Serves 6)

In Morocco, salads are often made from cooked vegetables.

• 1 large eggplant (approximately 2 pounds), peeled and diced into ½-inch cubes
• 4 cloves garlic, finely chopped
• 5 cups water
• 1 teaspoon salt, divided
• 2 medium tomatoes, finely chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• ¼ teaspoon black pepper
• 1/8 teaspoon cayenne
• 4 Tablespoons lemon juice
• 2 Tablespoons olive oil
• 4 Tablespoons chopped fresh coriander leaves
• Lemon slices or wedges

Place the eggplant, garlic, water, and ¾ teaspoon salt in a saucepan. Cover and bring to a boil. Cook over medium-low heat for approximately 5 minutes until the eggplant is cooked but still firm.

Place the saucepan contents in a strainer. Allow to drain and cool.

Transfer saucepan contents to a salad bowl and sprinkle with the remaining salt. Stir in the remaining ingredients, except the coriander and lemon wedges, and then gently toss. Decorate the salad with the coriander leaves and lemon wedges and serve.

BABA GHANNUJ (EGGPLANT-TAHINI DELIGHT)

(Serves 6)

This dish originated around Syria, but it has become very popular in all the eastern Arab countries. Now, it is found at every feast and party, having become a true part of all eastern Arabs' kitchens.

• 1 large eggplant (approximately 2 pounds), pierced with a fork on all sides
• 2 cloves garlic, crushed
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• ½ teaspoon ground coriander seeds
• 5 Tablespoons lemon juice
• 5 Tablespoons tahini
• 4 Tablespoons water
• ½ cup finely chopped fresh parsley
• 1 small tomato, finely chopped
• A little olive oil (optional)

Preheat oven to 350 degrees.

Place eggplant in a pan and bake, turning over frequently, for 1 1 / 4 hours or until the skin is crisp. Allow eggplant to cool somewhat. When cool enough to handle, remove and discard the skin. Mash pulp well, place in a mixing bowl, and set aside.

Place remaining ingredients, except the parsley, tomatoes, and olive oil, in a blender. Blend mixture for a few moments, adding a little water if too thick. Stir the mixture into the eggplant.

Transfer the mixture to a serving bowl. Decorate with parsley and tomatoes and serve. Drizzle a little olive oil over top just before serving, if desired.

MANAZILET BADHINJAN (EGGPLANT AND CHICKPEA CASSEROLE)

(Serves approximately 6)

Changing up the ingredients, such as by adding potatoes, zucchini, or mushrooms, yields tasty variations for this dish.

• 2 Tablespoons olive oil
• 1 large onion, finely chopped
• 2 medium sweet red peppers, chopped
• 4 garlic cloves, crushed
• 1 medium-sized eggplant (approximately
• 1 pound) peeled and diced into ½-inch cubes
• 2 cups fresh or frozen peas
• 2 cups stewed tomatoes
• 2 cups cooked chickpeas
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne
• 1 cup water

Preheat oven to 350 degrees.

Heat the oil in a frying pan. Sauté the onions and red peppers over medium heat for 7 minutes. Add the garlic and stir-fry for another 3 minutes. Add the eggplant cubes and quickly stir-fry for 1 minute.

Transfer the frying pan contents to a casserole dish and stir in the remaining ingredients. Cover and bake for 50 minutes. Remove the cover and bake for an additional 10 minutes.

BADHINJAN MISHWI BIL FURN (BAKED EGGPLANT STEAKS)

(Serves 6-8)

Serve this dish with mashed potatoes or cooked rice.

• Nonhydrogenated vegan margarine to prepare casserole dish
• 1 large eggplant (approximately 2 pounds), peeled and cut into ½-inch slices
• ½ teaspoon salt

BASTING

• ½ cup chopped fresh basil
• ½ cup chopped fresh coriander leaves
• ½ cup finely chopped fresh dill
• ½ small jalapeño pepper, chopped
• 1 medium onion, chopped
• 4 garlic cloves, crushed
• 2 Tablespoons lemon juice
• 2 Tablespoons olive oil
• 2 teaspoons sugar (Use your favorite vegan variety.)
• ½ teaspoon black pepper
• ½ teaspoon salt

Grease baking pan or casserole dish with margarine. Set aside.

Lightly sprinkle eggplant with the salt and place in the pan. Set aside.

Preheat oven to 350 degrees.

Make the basting by placing the remaining ingredients into a blender and making a soft paste, adding a little water, if necessary.

Brush the eggplant slices with a quarter of the basting and bake for 20 minutes. Turn slices over, brush with another quarter of the basting, and bake for another 25 minutes or until done. Top with remaining basting and serve hot.

BADHINJAN MAQ'ID (CANDIED EGGPLANTS)

(Serves 8)

• 1 dozen tiny eggplants (approximately 3 inches long), washed and stemmed
• 2 cups sugar (Use your favorite vegan variety.)
• 3 cups water
• 6 whole cloves
• 1 Tablespoon orange or rose blossom water
• 4 Tablespoons lemon juice

Place eggplants in a large pot and cover with water. Bring to a boil and cook over medium heat for approximately 5 minutes. Remove and drain in a strainer.

Place the sugar, water, and cloves in a saucepan. Bring to a boil over medium heat, stirring constantly. Add the eggplants, cover, and cook over medium-low heat for 25 minutes. Stir in the orange or rose blossom water and lemon juice and cook for another few minutes. Remove and allow to cool before serving, with or without the syrup.

Habeeb Salloum is a frequent contributor to Vegetarian Journal. He lives in Ontario, Canada.

by Jeanne Yacoubou, MS
VRG Research Director

The VRG recently surveyed food ingredient manufacturers and suppliers as well as bread and bagel companies to find out if the animal sources of the common amino acid dough conditioner and human and pet food reaction flavor used to make flavor enhancers, L-cysteine, were still dominant in the marketplace as they were in 2007 when we last reported on L-cysteine. The answer was a resounding "yes."

One leading amino acid supplier reported to us in February 2011 that "duck feathers or human hair" were the sources, based on an official statement received from its Chinese supplier.

A product manager with another food ingredients company reported to The VRG in August 2010 that "it’s not human hair, not duck feathers, that’s the major source of L-cysteine today; it’s hog hair." He estimated hog hair to be the source of 90% of the Chinese L-cysteine supply.

A manager of company that produces non-animal L-cysteine stated in September 2010 that the major animal source of L-cysteine today was "human hair mostly" followed by "duck feathers or hog hair when the human hair supply was low." According to this source, feathers and hog hair "are reportedly inefficient compared to [human] hair [in yielding great quantities of L-cysteine]. So if there is a problem with hair [supply], then hog hair or feathers may be a backup."

In September 2010, the VRG asked companies that produce non-animal versions of L-cysteine how their product was doing on the market. Estimates given by the leading companies put the vegetable-based fermentation or synthetic product at approximately 10% of the L-cysteine market today. The reason given for the low market share is the high price of non-animal L-cysteine (two to three times as much) compared to the much cheaper and much more plentiful Chinese (and Indian, to a lesser but growing degree), supply.

A second reason given is that a growing number of food companies are demanding a "natural" product and a "synthetic" L-cysteine does not meet that criterion. Furthermore, a major reseller of L-cysteine told us in September 2010 that the company policy is to label anything using an animal-derived (i.e., hair or feathers) L-cysteine as "non-vegetarian" even though it is still technically "vegetarian" and considered "natural." Their labeling decision was precautionary in response to those who prefer to avoid all animal-sourced ingredients. (Note: one company does sell an L-cysteine manufactured through microbial fermentation and another is in the process of developing their own fermentation technique. The latter company estimates that it may take two-three years to perfect the process on an industrial scale and then bring it to market.)

The writer noticed through canvassing many companies in February and March 2011, compared to 2007 when The VRG last updated L-cysteine, (http://www.vrg.org/vrgnews/2007jul.htm#s2), that a growing number of companies are requesting or reselling only non-animal derived L-cysteine for food use.

Concerned individuals who would like to see more of the non-animal L-cysteine used in their bread products as well as in other human food and pet products are encouraged to voice their opinion politely to food companies and restaurant chains that are using the animal-sourced L-cysteine. Likewise, food companies and chains which are using non-animal L-cysteine are due a "thank you."

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