Many people who choose vegetarian meals when they are eating out feel that they are treated as an inconvenience because of their diet. In catering to them, both you and they can reap the benefits.

• With an increasing number of people choosing to be vegetarian/vegan, there is a greater demand for vegetarian/vegan foods. Labelling foods as 'vegetarian' or 'vegan' as appropriate will not only cater to this market, it will also assist people with allergies and appeal to non-vegetarians who wish to buy these products especially for health reasons. (Consumption of meat and dairy products is the cause of 80% of food poisoning cases; vegan food carries the least possible risk.)
  
  
• The majority of vegetarian/vegan products do not require refrigeration and have better keeping qualities.
  
  
• Vegetarianism is seen as the clean green way of the future.
  
  
• Without the limitations of meat, a chef can use the vegetarian style of food preparation to produce a huge range of dishes - limited only by the imagination. Among the tempting and tasty vegan foods that can be prepared are: chocolate cake, carob cake, ratatouille, banana fudge cream, mushroom barley soup, soy burgers, corn chowder, mushroom burgers, vegetable lasagne, mushroom broccoli, noodle casserole, chickpea croquettes, Brazilian black bean soup, spinach rice soup, vegan cheese cake, hummus, zucchini kebabs, vegetable shish kebabs ...

• Most brands of cheese: Most manufacturers use animal rennet (acid from the stomach of slaughtered calves). However, many smaller manufacturers (eg Koromiko, Tararua, Puhoi Valley Cheese Co which produces Bouton d'or) use vegetable rennet to produce high quality cheese at wholesale prices that are the same as their animal based varieties.
  
  
• Whey: This is produced during the cheese making process. Unless you are 100% certain the rennet is from a vegetable source, forget it.
  
  
• Gelatine: This is made from ground bone etc. A vegetarian alternative is agar (seaweed based) available in flakes or powdered form, and is used like cow gelatine - one teaspoon will gel one cup of liquid.
  
  
• Fats: The source of many of the deep frying fats available is uncertain. Refined animal fats include Chefade, Frigold, Fryday, Fryer's Choice, Gold Leaf, Red leaf, Sure fry. Only 100% vegetable fats or oils (eg Frymasta vegetable oils: Fri-esta, Gold Bullion, Mel-Fry - Palm, Canola and Soy Oils are all suitable for deep frying) are suitable for vegetarians.
  
  
• Worcestershire sauce: Most brands (eg Lee and Perrins) are not acceptable because they use anchovies. Some brands (eg Murdochs) are suitable.

• Stocks: Most bulk commercial vegetable stocks contain some form of animal fat and/or flavour, such as chicken. Of course if you are making vegetable stocks yourself, you can make certain that no animal products are included.
  
  
• Sauces and gravies: Many sauces contain animal products. However, many other sauces are suitable for vegetarians and non-meat based gravies are quickly prepared.
  
  
• Sour cream: Most brands contain gelatine as a thickener and/or emulsifier. Some brands (eg Tararua Lite) are vegetarian friendly.
  
  
• Cream cheese: as for sour cream.
  
  
• Yoghurt: as for sour cream. Natural unsweetened soy yoghurt is available from Christchurch firm Bean Me Up.
  
  
• Spices: Just because it's vegetarian doesn't mean it's tasteless. So you don't need to smother all dishes in chilli or pepper. For those customers who are intolerant of spices, try being adventurous with herbs.
  
  
• Salads: Despite views to the contrary, salads are not the mainstay of vegetarian dining; in fact the opposite can sometimes be true. For any salad you are offering, check proprietary products (sauces, stocks, biscuit / bread-crumbs pastries etc) for animal ingredients (fats, whey, gelatine, flavours etc).

Instead of ...

• butter ... try selected margarines such as Sunrise, Praise or Crockpot (note: many margarines contain animal products)
  
  
• milk ... try soymilk or water
  
  
• eggs ... try oats, linseed, golden syrup, nut butter, yoghurt, or commercial egg replacer
  
  
• cottage cheese ... try crumbled tofu
  
  
• cheese ... try flaked yeast, or vegetable rennet cheese (not vegan)
  
  
• animal-based cooking fats ... try vegetable fats or oils (eg Frymasta vegetable oils: Fri-esta, Gold Bullion, Mel-Fry).

Tofu is a mild soy cheese that is extremely versatile. Use it as a substitute for meat, eggs, milk or cheese, as well as to make yoghurt, mayonnaise, cream pies, etc. Although bland by itself, tofu takes on great character and makes delicious meals when combined with strong flavours.

Tahini is made from ground sesame seeds. Use it as a foundation for sauces and salad dressings, or as a 'binder' substitute for casseroles, burgers, etc. It's also tasty spread on bread.

Textured vegetable protein (TVP) is granules made from soy beans. It adds a hearty texture to spaghetti sauces, chilli, soups, burgers etc.

Carob is used in place of chocolate. It is ideal in cakes, biscuits, desserts, etc.

Dried beans and legumes are anything that grows in a pod (eg kidney beans, chick peas, soy beans, lentils, split peas). Use them in soups, stews, pies, casseroles, or sandwich spreads.

Soy milk is made from soy beans and water. A number of brands, including So Good and Vitasoy, are available in supermarkets and from food wholesalers.

Nutritional (or savoury) yeast, in powder or flake form, has a delicious cheesy taste. It's great on salads, in soups, sprinkled on casseroles, etc, and also makes a good gravy or cheesy sauce.

Seeds (eg sesame, pumpkin and flax seeds) are suitable for toppings on breads, pies, cakes etc. Blend them with water and sweetener to make a "milk".

Grains include whole grains, brown rice, millet and oats.Use them in cereals, flours, pasta and bread.

Tempeh is a strongly flavoured, textured pattie made from pressed fermented soy beans. Use this versatile food as a burger pattie, or dice it, fry it in a pan or wok until golden, cool it, then sprinkle it in salads.

Put signs out to advertise that your vegetarian and vegan products are labelled. Takeaway bars: Put a sign in the window to advertise that you cook in vegetable oil/fat.

Contact the Wellington Branch of the NZ Vegetarian Society for further information.

Amrita Cookbook by Melanie Walker
The Farmyard Cookbook by Lotus Yoga Centre
Flours and Grains for Feasting by Tim Mulcock & Adi Tait
Recipes from the Farmyard by Bruce Collins
Vegan Health Plan by Amanda Sweet
Vegan Vitality by Diane Hill
Meals without Meat by Alison Holst