Vegetarian cuisine

Vegetarian cuisineis based onfoodthat meetsvegetarian standardsby not includingmeatand animal tissue products (such asgelatinor animal-derivedrennet).
Vegetarian cuisine includes consumption of foods containing vegetableprotein,vitamin B12, and other nutrients.Food regarded as suitable for all vegetarians (including vegans) typically includes:
Foods not suitable for vegans, but acceptable for some other types of vegetarians:
Vegetariansby definition cannot consume meat or animal tissue products, with no other universally adopted change in their diet. However, in practice, compared to non-vegetarians, vegetarians on average have an increased consumption of:
In comparison to non-vegetarians, practicing vegetarians on average have a decreased consumption of:
This difference is observed, but is not required to be vegetarian. Nevertheless, it is relevant when considering research into the health effects of adopting a vegetarian diet. A diet consisting only of sugar candies, for example, while technically also vegetarian, would be expected to have a much different outcome for health compared to what is called "a vegetarian diet" culturally and what is most commonly adopted by vegetarians.It is also important to note that overeating occurs because of a misconception ofhunger. By changing your perspective oncaloriesversesnutrients, it becomes much easier to adapt to the healthier lifestyle ofvegetarianism.
These are some of the most common dishes that vegetarians eat without substitution of ingredients. Such dishes include, from breakfasts to dinnertime desserts:
Mostdesserts, includingpies,cobblers,cakes,brownies,cookies,truffles,Rice Krispie treats(from gelatin-freemarshmallowsormarshmallow fluff),peanut buttertreats,pudding,rice pudding,ice cream,crème brulée, etc., are free of meat and fish and are suitable for ovo-lacto vegetarians. Easternconfectioneryand desserts, such ashalvaandTurkish delight, are mostly vegan, while others such asbaklava(which often contains butter) are lacto vegetarian. Indian desserts and sweets are mostly vegetarian likepeda,barfi,gulab jamun,shrikhand,basundi,kaju katri,rasgulla, cham cham, rajbhog, etc. Indian sweets are mostly made from milk products and are thus lacto vegetarian; dry fruit-based sweets are vegan.
Commercial products marketed towards vegetarians are available in most countries, though their quantity and variety can vary. For example, inAustralia, a wide range of vegetarian products are available in most supermarkets. Furthermore, a vegetarian shopping guide is provided byVegetarian/Vegan Society of Queensland.The largest market for vegetarian foods isIndia, with official governmental laws regulating the "vegetarian" and "non vegetarian" labels.
Vegetarian diets are under preliminary research for their possible effects on long-term health. Dietary patterns were evaluated along with their relationship with metabolic risk factors and metabolic syndrome.A cross-sectional analysis of 773 subjects including 35% vegetarians, 16% semi-vegetarians, and 49% non-vegetarians found that a vegetarian dietary pattern is associated significantly with lower means for all metabolic risk factors exceptHDL, and a lower risk of metabolic syndromes when compared to non-vegetarian diets. Metabolic risk factors include HDL,triglycerides, glucose,systolic blood pressure,diastolic blood pressure, waist circumference, andbody mass index. Adventist Study 2 (AHS-2) compared mean consumption of each food group for vegetarian patterns compared to non-vegetarian patterns.