Nov 29th, 2006
I hope you had a wonderful Thanksgiving! I sure did. Meg and I spent it in
Over Thanksgiving, I came up with the topic for this week. I wondered how many vegetarians there were out there. After doing some research, I found out a bunch of information on the numbers and the reasoning behind why people became vegetarians. Below is a graphic with some of this information. The results are fascinating. One interesting question asked by the surveyors was "do you consider the slaughter of animals to be murder?" and 42% responded Yes. If you were to extrapolate that, it equates to over 4 million people in the alone. Although I personally wouldn’t go so far as to say it’s murder, it does speak to the point that a large percentage of vegetarians choose the diet because they feel morally obligated to do so. The survey went on to say that the overwhelming majority of people became vegetarians because they consider it to be a healthy alternative to eating meat. This is the message that I think this newsletter conveys; being vegetarian even one day a week will make a difference in your health! Additionally, when you do choose to eat meat…know where the animal came from. A healthy animal means a healthy you! We can’t separate ourselves from the food chain. If the animals come from an animal factory their environment, antibiotics, hormones and food are directly ingested by you!
I’ve been informed that this newsletter can get long, so I won’t highlight any issues this week. Also, some of my recipes have been pooh-poohed, so Meg gave me some better ones. This week’s is Tossed Pasta and Vegetables. The data from the survey below is from 2002…I would be surprised if the percentage of vegetarians in this country has not increased in four years.
From an online poll of 10,007 adult Americans taken for TIME/CNN April 5-9 by HarrisInteractive. Margin of error is ±1.0% total sample, ±4.8% for questions of vegetarians only. From the July 15, 2002 issue of TIME Magazine; Posted Sunday, July 7, 2002
Vegetarian Population by Country:
US - 4%
India- 15- 20%
Tossed Pasta and Vegetables
Add tofu for a complete vegetarian dish! Add this and other vegetarian dishes to your recipe box.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 12-ounce package whole wheat fettuccine
3/4 cup onion, chopped
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp oregano, crumbled
1/2 tsp dried rosemary, crumbled
1/2 cup vegetable broth, divided
3 cups broccoli florets, chopped
3 cups sliced zucchini
2 cups sliced carrots
2 cups sliced mushrooms
2 cups thinly sliced red bell peppers
1. Cook the pasta according to the package directions to desired consistency and drain well.
2. While the pasta is cooking, saute the onion, garlic, and spices in 3 tablespoons vegetable stock until soft in a large dutch oven.
3. Add the remaining stock and the vegetables. Cover and simmer for 5 minutes until the vegetables are bright with color, but still crisp.
5. Toss with the pasta and serve immediately.
Substitution Tip: Spaghetti squash, plain fettuccine, or any other pasta also works well in this recipe
I’m not a vegetarian because I love animals,
it’s because I hate vegetables! Woody Allen
Thanks for reading, have a great rest of the week!