Veggies
don't want…
~ brown,
bland and boring food.
~ cheese that may have been produced using animal rennet. Rennet is an enzyme
taken from the stomach of a slaughtered calf and used to curdle cheese. Vegetarian
cheeses are cheap and widely available.
~ animal fat. Shortening, lard, tallow, suet and dripping are not acceptable.
Look out for them in ice cream, margarine, stocks, soups, pastry, biscuits and
bread products.
~ fish of any kind, including shellfish and crustacea (lobsters, crabs etc).
Please watch out for anchovies
(used
as
an
ingredient
in
some
brands
of
Worcester
sauce).
~ aspic, caviar, chitin (made from crab shells), cochineal (E120 - made from
crushed insects).
~ gelatine (a gelling agent derived from animal bones and skin. Vegetarian alternatives
such as Agar Agar, Gelazone and Vegegel are readily available).
~ to give up burgers, sausages or bacon - only the meat! Meat substitutes are
now readily available and can be used to make veggie versions of traditional
dishes such as shepherd's pie and toad in the hole. Meat substitutes commonly
use highly nutritious ingredients such as tofu and soya mince. But please don't
rely exclusively on meat substitutes.
~ A vegetable
platter or any other main course dish with hardly any protein in it.
Meat is not the only source of protein - please consider using beans,
peas, nuts, tofu, tempeh and the meat substitutes mentioned above as
well as cheeses and free range eggs |
