DOCSLIB.ORG

New Hindu Vegetarian O.Qxd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
New Hindu Vegetarian O.Qxd Contents Acknowledgements . xiv Publisher’s note . xvi Introduction . xviii 1. The Human Body . 1 ● Table 1 – Physical characteristics of animal group and man . 2 2. Nutrition . 7 ● Nutrition from animal foods . 8 ● Nutrition from plant foods . 9 Figure 1 – Beasts of burden and herbivorous animals 10 ● Common myths . 11 Myth (1) Animal protein is better than plant protein. 11 Myth (2) Proteins of all kinds have to be combined in every meal to maintain health. 11 Myth (3) Only animal foods such as meat and eggs can build muscles and provide stamina . 12 Table 2 – Effects of diet on cycling performance . 13 Eggs . 13 Table 3 – Nutrition (in grams) per 100 gms. 14 Vegetarian athletes and sports performance . 15 FAQ. If vegetarianism promotes health, why do vegetarians also suffer from illnesses and disease? . 16 ● Diseases from diet of animal foods . 17 Chart 1 – Animal fat consumption & circulatory . 17 ● Heart disease . 17 Chart 2 – Deaths from heart disease in Israel . 18 Contents xi ● Cancer . 19 Chart 3 – Breast cancer mortality correlated to diet . 19 ● Obesity . 20 ● Poisoning . 22 Poisoning statistics . 22 E.coli 0157:H7 . 22 Campylobacter . 23 Salmonella . 23 Listeria . 23 Seafood poisons . 23 BSE mad cow disease & nvCJD . 24 Prion facts . 24 Avian Flu . 24 ● The Hormone Nightmare . 25 3. Cruelty . 27 ● Table 4 – Cruelty suffered by livestock . 28 ● Transportation . 30 ● Fish . 30 ● Horse slaughter . 30 ● Other atrocities worldwide . 31 ● Targetting children . 32 Figure 2 – Animal cruelty . 33 ● Hindu children . 34 4. Ecological Hazards . 35 ● Land resources . 35 Table 5 – Land needed to produce one kilo food . 35 Table 6 – One acre of land can produce. 36 Chart 4 – Calories of fossil fuel expended to get 1 calorie of protein . 36 xii Vegetarianism – A Hindu Perspective ● Food resources . 37 Livestock grain and hunger. 38 ● Water resources . 39 Pollution. 40 ● Air resources. 41 ● Species . 42 ● Genetics . 43 5. Law of Karma . 45 6. Ahimsã . 47 ● Ahimsã and compassion in daily life in India . 48 ● Figure 3 – Kine rituals . 49 ● Ahimsã and Bhagwãn Swãminãrãyan . 52 ● Pramukh Swami Maharaj on Ahimsã . 52 ● Ahimsã in Sanatan Dharma . 53 ● Annakut festival . 54 ● Vegetable festival (Hãtadi) . 55 ● Patrãli offering on Nand mahotsav . 56 ● Dairy products in sacred rituals . 57 7. Hindu Diet Purity and Spirituality . 58 ● Sãttvic foods . 58 FAQ. Milk from cow’s fed animal products . 58 A cow’s ideal diet in the Rg Veda . 60 ● Rãjasic foods . 60 ● Tãmasic foods . 61 A spiritual guru on vegetarianism . 61 Appendices . 65 Appendix 1 – Vegetarianism in World Religions . 65 ● Judaism . 65 ● Christianity . 65 ● Buddhism . 67 Contents xiii ● Shinto . 69 ● Jainism . 69 ● Sikhism . 69 ● Zarathustra (Zoroastrianism) . 69 Appendix 2 – Clarifications about Ahimsã & yagnas in the shastras . 70 Appendix 3 – The Sacred Cow . 72 Appendix 4 – Diet codes & animal welfare in the Swãminãrãyan Sampraday . 74 Appendix 5 – Cattle Camps & Animal Husbandry by BAPS . 76 Appendix 6 – FAQs . 78 Appendix 7 – Homemade groundnut milk . 79 Appendix 8 – Vegetarian Recipes . 80 ● The variety of Indian vegetarian cuisine . 82 Appendix 9 – Famous vegetarians . 83 Glossary . 84 Bibliography . 85 Index . 89.
Load more

Recommended publications
  • Of Becoming and Remaining Vegetarian
    Wang, Yahong (2020) Vegetarians in modern Beijing: food, identity and body techniques in everyday experience. PhD thesis. http://theses.gla.ac.uk/77857/ Copyright and moral rights for this work are retained by the author A copy can be downloaded for personal non-commercial research or study, without prior permission or charge This work cannot be reproduced or quoted extensively from without first obtaining permission in writing from the author The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given Enlighten: Theses https://theses.gla.ac.uk/ [email protected] Vegetarians in modern Beijing: Food, identity and body techniques in everyday experience Yahong Wang B.A., M.A. Submitted in fulfilment of the requirements for the Degree of Doctor of Philosophy School of Social and Political Sciences College of Social Sciences University of Glasgow March 2019 1 Abstract This study investigates how self-defined vegetarians in modern Beijing construct their identity through everyday experience in the hope that it may contribute to a better understanding of the development of individuality and self-identity in Chinese society in a post-traditional order, and also contribute to understanding the development of the vegetarian movement in a non-‘Western’ context. It is perhaps the first scholarly attempt to study the vegetarian community in China that does not treat it as an Oriental phenomenon isolated from any outside influence.
    [Show full text]
  • Shojin Ryori Written by Fujii Sotetsu (Zen Buddhist Priest) Photos by Omori Tadashi
    Culinary Fundamentals Shojin Ryori Written by Fujii Sotetsu (Zen Buddhist priest) Photos by Omori Tadashi The basic meal for Zen monks is very simple — rice, soup and a side dish. Favored guests at the temple are treated to something more special. Here is a type of full-course shojin ryori meal available at some Zen temples. From the left: Second, main course, and final course. Main course: Starting clockwise from the top left, (1) cooked squash, carrots and shimeji mushrooms served with a small eggplant that has been fried and then simmered; (2) spinach and tofu with dressing; (3) vinegared dish with lily bulb, cucumber, Japanese ginger and Daitokuji wheat gluten; (4) miso soup with broiled eggplant, nameko mushrooms and oka-hijiki; (5) pickles; (6) rice garnished with fresh boiled soybeans. Nagura Kazuhiro, chef at the Tokyo Grand Hotel, prepared this feast. In the 13th century, Zen Zen try to eat all of the food monks from China prepared during the day, and popularized a form of throw nothing edible away. vegetarian cuisine in Japan This “recycling” is easy if known as shojin ryori. The one minimizes seasoning, practice of preparing letting the natural flavor of delicious meals with the ingredients define the seasonable vegetables and taste. wild plants from the The Zen aversion to waste mountains, served with extends to dishware, too. seaweed, fresh soybean curd When Japanese people eat (or dehydrated forms), and deep-fried tempura, they use seeds (such as walnuts, pine extra dishes for the dipping nuts and peanuts) is a sauce. Followers of Zen, on tradition that is still alive at the other hand, feel that Zen temples today.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Download the Folder
    We preserve nature’s gifts ActualNewsletter - n° 76 - vol. 24 - January 2018 The future is green and full of vegetables! Ardo is seeking to respond to these The vegetarian and vegan trend continues to take the world by storm. positive trends and growth by making essential investments in this area. Vegetables are becoming an increasingly important part of our diet. The success of healthy, yet flexible eating habits is set to further stimulate Here’s an overview of our actions: demand for vegetarian, vegan and plant-based products. And now more than • At various sites, packing lines have ever, consumers are looking for ways to incorporate fruit and vegetables into been expanded to cover the diversity in packaging (doypack, semi doypack, their daily routine. blockbottom, shelf-ready, zip, mixed carton, etc.). • The growing number of vegetarian and vegan quality vegetarian dishes prepared in their kitch- Expansion of product lines: - Grill line in Ardo Badajoz (ES) product launches confirms this trend: between ens. There is more need than ever, then, to gain - Spinach line for “foglia” spinach in Ardo 2010 and 2016, the percentage of new vegetarian additional knowledge about and inspiration for Geer (BE) products increased by 25%. The increase in the vegetarian cuisine. The ‘Chefs pro Veggie’ plat- - Spinach line in Ardo Koolskamp (BE) percentage of vegan product launches is even form is aiming to provide an informative, inspiring - Increase in capacity of sweetcorn line in more impressive: from 1% to 4%, or an increase answer to all questions relating to vegetarian food. Ardo Saint-Sever (FR) of 257%! (source: Mintel) - Portion line for vegetable purée in Ardo Organic produce is increasing in popularity along- Gourin (FR) As a member of the Belgian organisation ‘Chefs side veggie and vegan options.
    [Show full text]
  • Loma Linda University Medical Center Cafeteria Menu
    MEDICAL CENTER CAFETERIA MENU WEEK 3 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY NOON Nutburger Cheese Enchilada Chix-style croquette Cottage cheese loaf Macaroni & Cheese Noodles Romanoff Vegesteak deluxe ENTREE Vegetable lasagna Vegesteak deluxe Pasta Primavera Breaded vege-skallops Spinach patty Vege Cutlet 5-cheese lasagna Parmesan STARCH Scalloped potatoes Steamed rice Rice pilaf Parslied rice Mashed Potatoes Spinach Fettuccine Rice pilaf Rice Pilaf Parslied Red Mashed Potatoes Au grain potatoes w/gravy Mashed potato/gravy Mashed Potatoes Potatoes w/gravy Steam rice w/gravy Noodles VEGETABLES Italian green Japanese blend Green beans Peas & cauliflower Scandinavian blend Mixed vegetables Long green beans beans Corn Broccoli/corn Baby carrots Beets w/lemon Breaded eggplant w/ carrots Mixed vegetables casserole Au Gratin Potatoes sauce Broccoli florets DINNER Nutburger Chix-style dressing Eggplant Parmesan Vegetable lasagna Nutburger Vege eggroll Vegesteak deluxe ENTREE Vegetable lasagna Cheese ravioli Chinese pepper Tamale pie Noodles romanoff Vege chix ala king 5-cheese lasagna steak Garlic Bread Scalloped potatoes Rice Mashed Potatoes Spanish rice Rice pilaf Fried rice Rice pilaf STARCH Rice pilaf Creamed potatoes w/gravy Mashed Potatoes Scalloped potatoes Steamed rice Mashed Potatoes Steamed rice w/gravy w/gravy VEGETABLES Italian green Scandinavian blend Capri blend California blend Italian blend Japanese blend Long green beans w/ beans Italian green beans Spinach Breaded mushrooms French-cut green Succotash carrots
    [Show full text]
  • The Indian Restaurant Menu Decoded
    THE INDIAN RESTAURANT MENU DECODED Colleen Taylor Sen eBook Edition Designed and Published by 1111 Plaza Drive, Suite 300 Schaumburg, IL 60173 Inquiries: [email protected] www.ebooks2go.net ISBN 13: 978-1-61813-050-1 ISBN 10: 1-61813-050-1 All rights reserved. This book, in its entirety or parts thereof, may not be copied or reproduced in any form, in print or electronically, without the author’s permission. Exceptions will only be made when excerpts are used in authorized reviews, interviews and articles, with proper acknowledgments. Table of Contents What is an Indian Meal? A Note on Spices Indian Restaurants in North America North Indian/Pakistani South Indian Hyderabadi Chinese-Indian Nepali Dhabas Sweet and Snack Shops Regional Cuisines Nepali Hindu Temples Upscale “Fusion” Restaurants Components of a Menu Soups and Appetizers Entrees Dal Rice Bread Pickles, Chutneys and Salads Dessert Beverages The Health Benefits of Indian Food Guidelines for Ordering Some Sample Meals North Indian South Indian (Vegetarian) FAQ Glossary of Common Terms The Indian Restaurant Menu Decoded The aim of this guide is to help the diner interpret the menu of Indian restaurants in North America and choose dishes that will not only expand their understanding but also enhance their enjoyment of Indian cooking, one of the world’s great cuisines. The food of the Indian subcontinent (which includes India, Bangladesh, Pakistan and Nepal) remains an enigma for many North Americans. Diners who can comfortably navigate a Chinese or Thai menu may find themselves at sea when faced with the choices in an Indian restaurant.
    [Show full text]
  • Chinese Home Cooking (For Vegetable-Lovers)
    Chinese Home Cooking (for Vegetable-lovers) AN INTRODUCTION TO SIMPLE & VERSATILE METHODS – WITH RECIPES ADAPTED FROM “EVERY GRAIN OF RICE” BY FUCHSIA DUNLOP SHARON SHEN 0 | Page Cold Dish/Appetizer (liangcai, 凉菜) Cold appetizers, rather than the deep-fried titbits typical of Chinese restaurants in the West, open the meal in many parts of China. Many cold dishes, like the two introduced here, are extremely easy to make and can be made in advance, so the cook can concentrate at the last minutes, on the hot dishes that must be served fresh from the wok. Silken tofu with avocado Tofu or bean-based product is one of the most beloved sources of protein for many vegetarians. In this collection, I purposefully introduce a wide variety of bean-based foods, among which, silken tofu is easily the most delicate one. Its smooth and indeed silken texture is perfectly complemented by the buttery avocado in this dish. Don’t even think of using an unripe avocado! Ingredients: 7 oz Silken tofu 2 tbsp Light soy sauce diluted with 1 tbsp water ½ tsp Sesame oil 1/2 Perfectly ripe avocado, sliced. Directions: Turn the block of silken tofu out on to a serving dish. Cut the block into 1/8-3/8 in slices. Then push down gently so the slices lean towards one end of the dish. Pour over the diluted soy sauce and sesame oil. Top with the avocado and serve immediately. 1 | Page Cold Dish/Appetizer (liangcai, 凉菜) Smoke Tofu w/ Celery & Peanuts This appetizer combines moist, crunchy, and crisp mouthfeel in one bite and invites a good appetite with a spicy kick — a perfect dinner starter.
    [Show full text]
  • A Cross-Cultural Perspective
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by NORA - Norwegian Open Research Archives Vegetarian Foodways A Cross-cultural Perspective Joanna Maria Michalowska Master’s Thesis Department of Social Anthropology UNIVERSITY OF OSLO Spring 2008 2 Summary Vegetarian foodways are relatively universal – identifiable in different parts of the world and in different local contexts. However, owing to the particularities of these local contexts, vegetarian foodways are also culturally specific. I use the empirical example of vegetarianism in Japan on the one hand in order to both illustrate the transnational vegetarian foodways and show them in a context different from the original Western one. On the other hand, vegetarian foodways in Japan serve as an example of a distinct local variant of the transnational phenomenon. In addition, Japan has significantly contributed to the development of the transnational vegetarian foodways by means of the spread to the West of Zen Buddhism, macrobiotics and more general holistic attitudes to food and health, as well as certain foods. I start by presenting developments in modern Western foodways concerning the consumption of meat and attitudes to it, and within these developments, the advancement of vegetarianism as a dietary option, a lifestyle and a social movement. I point out Japan’s contribution to these developments and identify the main tenets of the transnational vegetarian ideology resulting from the meeting of ‘West’ and ‘East’: compassion for all living beings, human health and vitality of vegetarian food, and concern about the natural environment. I proceed to present vegetarianism in Japan through a series of contextualised empirical examples consisting of a vegetarian organisation and four individuals operating in Japanese society.
    [Show full text]
  • For Immediate Release
    FOR IMMEDIATE RELEASE CHINATOWN NEW YORK CITY IS THE MAIN COURSE FOR DIVERSE ASIAN DINING More Than 10 Original Asian Cuisines Make Chinatown a Food Lover’s Heaven NEW YORK, NY - In Chinatown, deciding what kind of Asian cuisine to eat might take you longer than actually eating . Not that window-browsing past dozens of tempting restaurants, all located within blocks of each other, is so unpleasant a way to work up an appetite. Cantonese, Shanghainese, Szechuan…. and those are just the Chinese cuisines! Thai, Korean, Japanese, Indonesian, and others round out a list of fares representing a gastronomic dream for lovers of Asian food. More than 10 distinct Asian fares grace Chinatown’s bustling streets. The plethora of cuisines reflects the myriad of regions from which people have migrated to Chinatown, a neighborhood that has been steadily growing for some 150 years. Another great aspect of dining in Chinatown is the value. Most menus are as inexpensive as they are diverse, perfect for an impromptu, casual dinner for two, for four or for the whole family, leaving diners as pleased with the check as they were with the food. Following is a sampling of various cuisines that can be found in Chinatown, including examples of restaurants serving that particular cuisine. • Cantonese: Cantonese cuisine is the one most familiar to most Westerners. Cantonese cooking is known for its fresh and simple approach to a diverse array of food, including seafood, chicken, beef and vegetable dishes. Steaming is used more often than frying to prepare food, with vegetables cooked in the shortest time in order to retain the natural crispness and flavor.
    [Show full text]
  • Classic Indian Vegetarian Cookery Ebook, Epub
    CLASSIC INDIAN VEGETARIAN COOKERY PDF, EPUB, EBOOK Julie Sahni | 480 pages | 31 Oct 2003 | GRUB STREET | 9781904010579 | English | London, United Kingdom Classic Indian Vegetarian Cookery PDF Book Cubes of tender Canadian stewing beef slow cooked in a peppery, coconut and onion gravy - A Classic Indian signature dish! Freezes well. By Bongadi. Unless 'exotic' is code for 'yummy and full of flavor. Gujarati Kadhi Rating: Unrated. And you have a search engine for ALL your recipes! Pav is actually the buns. The first book by the brilliant British diplomat and chronicler of all things food-related whose writing was discovered by Elizabeth David when he documented how to cook the fish he saw on the Tunis dockside. Indian Vegetable Rice Rating: Unrated. Num Pages: pages, 40 color photos. The famous cooking instructor and nutritionist, Madhu Gadia, created a unique cookbook that offers a playful mix of traditional recipes and some new vegetarian ideas. Indian cuisine is a treasure trove of delicious healthy recipes that might become a staple in your plant-based diet. Colora via l'ansia. View On App Store. As chosen by Observer Food Monthly's expert team. Are you sure you want to delete this book from your Bookshelf? This includes cooking times, demonstration and lunch. The standout recipes include the mashed eggplant, roasted carrots and turnips, and black-eyed peas and potatoes. She also makes you feel very comfortable while learning. A traditional South- Indian delicacy! Don't let the ingredient list faze you, this really is an easy dish to make. Classic Indian Kala Chana recipe.
    [Show full text]
  • Defining Cuisine and Types of Cuisine
    DOI 10.20544/HORIZONS.A.26.3.20.P23 UDC 641.5.01 DEFINING CUISINE AND TYPES OF CUISINE Jordan Kocevski, PhD Ohrid, [email protected] Michael Risteski, PhD Faculty of Tourism and Hospitality-Ohrid, [email protected] ABSTRACT When people are discussing about cuisine often there are inconsistencies on the perception of what exactly cuisine is and what it includes, especially when talking about a specific type of cuisine. The problem with precisely determining the types of cuisine is active. The goal of this paper is to give a universal definition for cuisine and to determine the categories of cuisine based on different criteria. Therefore the different definitions will be analyzed to summarize the most important elements into one definition. Achieving the second goal of this paper will be approach by the different adjectives given to cuisine (such as national, international, vegetarian etc.) that can help identify the categories of cuisine in which later different types will be determined. The results of this paper will help future researches to easily identify what is and what isn’t a part of a specific type of cuisine and how to approach the identification problem further by giving a frame of the different types of cuisine are. KEY WORDS:cuisine, national cuisine, hospitality, food, culinary tourism 291 INTRODUCTION The word cuisine can refer to few things, the room or space in which the food is being prepared or the style of cooking. Even in the language of the authors, Macedonian language, the word cuisine (кујна) has those two meanings. Its origin is from the French word cuisine, which refers to cooking as art or kitchen.
    [Show full text]
  • HMGT 4968 COURSE TITLE: the Art of Vegetarian Cuisine
    NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4968 COURSE TITLE: The Art of Vegetarian Cuisine CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3 COURSE DESCRIPTION Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations will concentrate on balanced menus using plant-based ingredients that fit into three classifications: vegan, lacto and lacto-ovo vegetarian diets. COURSE OBJECTIVES Upon completion of HMGT 4968, the student will be able to a. Classify the various rationales for vegetarianism b. Prepare vegetarian entrees and desserts using suitable cooking methods c. Recognize ingredients for a well-balanced vegetarian menu d. Design a well-balanced vegetarian menu e. Distinguish cost effectiveness and feasibility STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes Method of Assessment a. Assess rationales for vegetarianisms (HMGT: Weekly menu design, restaurant dining review, HW Knowledge; Gen Ed: Knowledge) b. Distinguish vegetarian ingredients and Glossary of vegetarian ingredients, weekly menu suitable cooking methods (HMGT: Knowledge, design, daily performance, menu preparedness Skill; Gen Ed: Integration) c. Identify ingredients and cooking methods for Menu design, practical dinner menu, restaurant dining well-balanced menus (HMGT: Knowledge; Gen review Ed: Integration) d. Prepare and assess a well-balanced vegetarian Classroom participation, weekly menu preparedness, menu (HMGT: Skill; Gen Ed: Knowledge) practical dinner menu project, menu design, sanitation, organization, tools, weekly menu design e. Evaluate cost and profit margin (HMGT: Practical dinner menu project, homework, team costing Skill; Gen Ed: Skill) and sales report, classroom participation LH updated 5/30/2018 PREREQUISITES: HMGT 2303, 2304 REQUIRED TEXT: Culinary Institute of America.
    [Show full text]