Note from the Coordinators
VEGETARIAN LIVING IS BECOMING SO MUCH EASIER
Hop onto an airplane today and, if requested in advance, you can dine on vegetarian
and vegan fare. In fact, an ad for Lufthansa airlines appearing in the May 17,
1993, issue of Fortune magazine, brags "with some airlines, their
vegetarian meal seems to be their regular meal without the meat. But at Lufthansa,
our chefs put as much care into our vegetarian offerings as they do our regular
menu. Which means everything they use is of the highest quality, and is fresh, not
frozen."
Continental airlines announced in the May 15, 1993, issue of FoodService Director that they have revamped their vegetarian menu. They now offer herbal tea and Edensoy beverages. Breakfast trays include cranberry and nut filled tortillas, a vegetarian sausage pattie, and a pear and peach compote; Kashi (a hot grain cereal), nuts and raisins, scalloped potatoes, and a vegetarian raisin muffin; a raisin and nut filled tortilla; or a potato and scallion-filled tortilla with a southwestern sauce, brown rice, and peanuts. New lunches/dinners include a vegetarian meatless pattie (soy-based) with Oriental glaze soy sauce and curried couscous medley; a grilled vegetarian pattie with tofu-stuffed shell, marinara sauce, and Italian green-bean medley; a stuffed baked potato shell with chili nut filling, tofu stuffed shells and Proven?ale sauce; or a stuffed green pepper with chili beans, nuts, and chili sauce.
We have been receiving calls from several humane societies asking for our assistance in planning vegetarian dinners for fundraisers they will be holding. In the past, many humane societies (and environmental organizations) offered non-vegetarian meals at these events. We were more than happy to provide them with quantity vegan recipes.
If you're visiting the Smithsonian Museum or other museums on the Mall in Washington, D.C., you can now find vegetarian food at the new Holocaust Museum. With the exception of a few fish dishes, food at this museum is mainly vegetarian.
And finally, thanks to generous donations from several of our readers, The Vegetarian Resource Group was able to hand out free copies of our vegan Quantity Recipe Packet to hundreds of school food service directors at the American School Food Service Association's Conference held in Boston, Massachusetts, in late July. Due to increased demand for vegetarian and healthy food from children today, we are certain that these recipes will be put to great use.
Debra Wasserman & Charles Stahler
Coordinators of The Vegetarian Resource Group
