{"id":2493,"date":"2011-12-14T16:14:21","date_gmt":"2011-12-14T21:14:21","guid":{"rendered":"http:\/\/www.vrg.org\/blog\/?p=2493"},"modified":"2016-09-29T14:52:24","modified_gmt":"2016-09-29T18:52:24","slug":"vegetarian-and-vegan-%e2%80%93-hot-trends","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2011\/12\/14\/vegetarian-and-vegan-%e2%80%93-hot-trends\/","title":{"rendered":"VEGETARIAN AND VEGAN \u2013 HOT TRENDS"},"content":{"rendered":"<p>The National Restaurant Association conducted an <a href=\"http:\/\/www.restaurant.org\/pressroom\/social-media-releases\/release\/?page=social_media_whats_hot_2012.cfm\">online survey<\/a> of 1,791 members of the American Culinary Federation in October-November, 2011.  The chefs were given a list of 223 food and beverage items, cuisines, culinary themes, and preparation methods, and were asked to rate each item.<\/p>\n<p>Under appetizers, vegetable\/vegetarian appetizers was number one! On a general list, meatless and vegetarian items were ranked number 75 as far as what&#8217;s hot. Twenty two per cent said meatless\/vegetarian items were yesterday&#8217;s news and 25% said they were a perennial favorite. Vegan entrees were ranked number 107, with 47% saying it was a hot trend and 21% a perennial favorite.<\/p>\n<p>As far as main dishes, meatless\/vegetarian items were ranked as number 13 with vegan items ranked as number 16. Locally sourced meats and seafood were number one.<\/p>\n<p>Dairy-free milk was listed number five under nonalcoholic beverages.  Milk was number 14.<\/p>\n<p>Under ethnic, Cuban cuisine was number four. (See recipes on VRG&#8217;s website at <a href=\"http:\/\/www.vrg.org\/journal\/vj2006issue3\/2006_issue3_cuban.php\">http:\/\/www.vrg.org\/journal\/vj2006issue3\/2006_issue3_cuban.php<\/a>)<\/p>\n<p>North African was number 6. (See recipes on VRG&#8217;s website at <a href=\"http:\/\/www.vrg.org\/blog\/2011\/03\/11\/eggplant-dishes-from-the-middle-east-and-north-africa\/\">http:\/\/www.vrg.org\/blog\/2011\/03\/11\/eggplant-dishes-from-the-middle-east-and-north-africa\/<\/a>)<\/p>\n<p>Korean was number 7. (See recipes on VRG&#8217;s website at <a href=\"http:\/\/www.vrg.org\/journal\/vj2004issue2\/2004_issue2_kimchi.php\">http:\/\/www.vrg.org\/journal\/vj2004issue2\/2004_issue2_kimchi.php<\/a>)<\/p>\n<p>Middle Eastern cuisine was at number 11. (See VRG recipes at<br \/>\n<a href=\"http:\/\/www.vrg.org\/recipes\/vjmesoup.htm\">http:\/\/www.vrg.org\/recipes\/vjmesoup.htm<\/a><br \/>\n<a href=\"http:\/\/www.vrg.org\/recipes\/egypt.htm\">http:\/\/www.vrg.org\/recipes\/egypt.htm<\/a>)<\/p>\n<p>Vegetarian restaurants can also be found at<br \/>\n<a href=\"http:\/\/www.vrg.org\/restaurant\/index.php\">http:\/\/www.vrg.org\/restaurant\/index.php<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The National Restaurant Association conducted an online survey of 1,791 members of the American Culinary Federation in October-November, 2011. The chefs were given a list of 223 food and beverage items, cuisines, culinary themes, and preparation methods, and were asked to rate each item. Under appetizers, vegetable\/vegetarian appetizers was number one! On a general list, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2493","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/2493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=2493"}],"version-history":[{"count":4,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/2493\/revisions"}],"predecessor-version":[{"id":9747,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/2493\/revisions\/9747"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=2493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=2493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=2493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}