• Vegetarian

    Con Alma Shadyside transitions to a completely vegetarian menu | Food | Pittsburgh

    click to enlarge CP photo: Amanda Waltz Con Alma location in Shadyside Con Alma, the popular Shadyside jazz lounge and restaurant, has changed its menu, going entirely vegetarian at the Ellsworth Avenue location. After opening in 2019 with menu items like ceviche, Ropa Vieja (braised and shredded short rib served with rice and black beans), and the Cuban chicken dish, Arroz Con Pollo, the decision to go completely vegetarian at this location comes as a surprise, but one that isn’t unwelcome. “Con Alma means ‘with soul’, so I develop  

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  • Vegetarian

    Dog owners could face jail, $27,000 fines for putting pets on vegetarian diet

    Dog owners face jail and $27,000 fines for putting pets on veggie diet. Feeding your pooch plant-based meals could come back to bite Brits who want to switch up their animals traditional diet. But adapting your dogs dinner to a vegetarian diet could land you in big trouble with the law. Canines must be fed a “suitable diet”, according to the Animal Welfare Act 2006 – and you could be prosecuted if it is deemed you are not doing so. The Blue Cross explains that UK dog owners have a legal duty to provide for their welfare needs. All domestic  

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  • Vegetarian

    Fogo De Chao’s Best Menu Item Is the Vegetarian Queijo Assado

    Fogo de Chão is a wonderland for carnivores. The rotating skewers of churrasco—or Brazilian-style barbecue sliced to order—have become synonymous with the chain. Each cut of meat is coated in sea salt and paraded around the room, leaving a mouthwatering aroma that fills the dining room. Despite this, on a recent trip to a Los Angeles location of the churrascaria, I discovered that the prized meats are not the best bite to eat at Fogo. And no, I’m not here to say the signature pao de queijo, or bouncy Brazilian cheese bread, is either (although it is delicious). The best  

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  • Vegetarian

    I Was a Lifelong Vegetarian. I Decided to Taste What I Was Missing

    Next the morcillas arrived. These were dark oblongs with little flecks in them. The smell was complex, deep, unfamiliar. “Morcilla,” Pola explained. “You take some on a piece of bread. And you add chimichurri.” I asked again, although I should have known better by now: “But what is it?” “Let’s see… Well, do you know blood?” “Oh, Pola,” I said. “Yes, I know blood. You’re telling me that this solid thing. . . ” “Oh, no,” she said. “It’s not blood. Not exactly. It’s blood with grease.” I guffawed in grief. I vowed to ask no more questions  

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  • Vegetarian

    Vegetarian Soup and Stew Recipes for Fall

    Maybe you’ve noticed the chill in the air, or that the leaves are starting to turn shades of orange and red. The first pumpkin spice lattes of the season have already been sipped, and perhaps you’ve taken out the sweaters that make you feel like Cameron Diaz courting Jude Law in a cozy cottage in the English countryside. But is it really sweater season without a pot of soup bubbling away on your stove? Or a hearty stew on the table, served with a fistful of crusty bread? A few veggies, possibly some beans, aromatics and broth are just  

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  • Vegetarian

    The Best And Worst Vegetarian Meat Substitutes For The Environment

    In an effort to protect the environment, many of us have started whipping up a tofu stir fry on the regular and chowing down on the popular Impossible Burger in place of a traditional beef hamburger patty. You’re on the right track if you’re doing this. Environmental experts agree that eating any type of meat substitute is, without a doubt, better for the environment than meat. “The single biggest step that will significantly reduce our environmental impact of the food we eat and grow is to ensure that we consume more plant-based proteins within our diets,” Mark Driscoll, a sustainability  

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  • Vegetarian

    The Endless Pleasures of Vegetarian Cooking

    By trade, I’m an omnivore. The only food rule I follow is that I eat everything, because anything can lead to deliciousness. Maybe it’s goat meat on the bone, cooked low and slow and served in a dark pool of its own cooking juices. Maybe it’s a bloomy wheel of cheese made from cashew milk, dense and creamy in the middle. If it’s good, I want it, and then I want seconds. But when I cook at home, what I want more and more of is vegetables. Right now, this instant, I want long, skinny tongues of charred eggplant dressed  

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