Thursday, July 31, 2008

We Interrupt This Program

This might be a little off topic from our usual posts, but I just read this article on MSN and felt it had to be shared. Besides, chances are that a vegetarian, vegan, or person who does not eat eggs is also very health-conscious.

So the article, called 16 Secrets the Restaurant Industry Doesn't Want You to Know, discloses information such as how Dunkin' Donuts

"doesn't want you to know that each of its medium-size fruit-and-yogurt smoothies packs at least 60 grams of sugar-more than seven times the sugar in a chocolate-frosted cake doughnut. The fruit purees used in the smoothies are mixed with liberal doses of sugar and/or high-fructose corn syrup."

or how Panera

"doesn't want you to know that the synthetic food colorings in its pastries have been linked to irritability, restlessness, and sleep disturbances in children. And British researchers found that artificial food colorings and preservatives in the diets of 3-year-olds caused an increase in hyperactive behavior. (The same ingredients appear in fast-food items like mayonnaise, M&M Blizzards, and McDonald's shakes.) To its credit, Chipotle uses no artificial colorings or flavorings."

I am assuming most Panera pastries have eggs, so I wouldn't eat them anyways, but I would normally order a smoothie over a doughnut since doughnuts tend to have eggs. You have to be so careful to be healthy!

click here for full article

click here for my previous post on Dunkin' Donuts

Entertaining Non-Vegetarians

The following is part one of a series from Chef Jason Wyrick:

You've got guests. They eat meat. You don't. And the stress hits. What to serve? What to serve? Will everyone be happy? Will they nod and smile politely and then go out for a steak after the dinner? Maybe they won't even nod and smile politely. The terror. I know. I've been there, especially when I first became vegetarian. However, with over a decade of being vegetarian and several years experience being a vegan chef, I've learned a few things about serving meat-eaters.

Jason Wyrick Serve hearty food.

A smoked portabella mushroom with a sundried tomato tapenade or a smoked portabella roulade is way more appealing than a bean sprout and avocado wrap. Not that I have anything against those, but I know my meat-eating friends would do the wrap a nod and a smile and then run out to the nearest Burger King as soon as they made their escape from my dining table. Serving a hearty dish, that is to say, one that has a deep, dark, rich taste and a filling quality like the portabella mushroom example above, will leave your guests satisfied and addresses one of the primary concerns meat eaters have when dining at a vegetarian table.

Be bold!

I sometimes liken eating meat to having a strobe light flashed in one's face. It's hard to notice the contours of light and shadow in a room in such an intense environment and likewise with taste, it's hard to notice the subtlety of flavor that many vegetarian meals carry. Choose something that's going to cut through the strobe-light effect and make your diners jump out of their seats with surprise, delight, and ecstasy. Using chili peppers is a wonderful way to accomplish this, as are caramelized onions, roasted garlic, cumin, fresh peppercorns, smoked paprika, dark herbs like thyme, oregano, and marjoram, and salt. Since meats are generally well salted, your meat- eating diners will be accustomed to saltiness.

Avoid meat substitutes (especially tofu), unless the recipe is amazing.

Vegetarian cuisine is certainly good enough to stand on its own, though when a mock meat is used, particularly tofu, it usually doesn't taste as good to the meat eaters. These styles of food often leave guests thinking that perhaps you do, in fact, miss eating meat! Fortunately, if you've got a bold, hearty food at the table, you won't need the meat substitute at all. I have discovered a couple caveat recipes, however, like my barbecued shredded seitan, which is always a winner. I think a large part of that has to do with the fact that it is disguised in an incredible barbecue sauce. Regardless, some recipes like that simply bust the rule.

Chef Jason Wyrick is the editor and executive chef of The Vegan Culinary Experience (www.veganculinaryexperience.com), a free vegan culinary magazine designed by professional vegan chefs. He operates a successful vegan catering and culinary instruction company in the United States and has taught alongside doctors Neal Barnard, John McDougall, and Gabriel Cousens and is the first vegan instructor to teach in the Le Cordon Bleu program. You can reach Chef Wyrick at ChefJason@veganculinaryexperience.com.

We will be sharing his recipes related to this article as the series progresses.

Tuesday, July 29, 2008

$25 Giveaway from Go Eggless


So today's post on Daphne's Greek Cafe is my 100th post for Go Eggless. I want to celebrate by giving a $25 restaurant.com gift certificate to a lucky Go Eggless reader.

I will hold a drawing this Sunday, August 3rd to give away the certificate. To be entered, please click on the Comments link at the end of this post and say which post has been the most interesting or helpful for you so far. On Monday I will announce the winner and you can send your email address to administrator@goeggless.com to claim the prize.

If you enter as "Anonymous," I will identify you by the date and time of your comment. Feel free to let me know what you would like to see more of (eg, specific recipes, restaurants, articles) as well!

Daphne's Greek Cafe

Our Go Eggless reader Erin inquired about Daphne's Greek Cafe. Here is the response from the area manager in Los Angeles:

All of their "vegetarian plate" items are without meat, fish, or egg, including the side dishes.

As listed on their website, the vegetarian plate items are the following. They are all served with Greek salad, rice pilaf, Tzatziki sauce and warm pita bread:

  • Veggie Combo Plate (spanakopita, falafel and hummus)
  • Hummus & Falafel Plate
  • Spanakopita Plate (fried filo dough filled with spinach and feta cheese)
Here are more details from the area manager:

"A. Greek Salad Ingredients: Green Salad Mix, Roma Tomatoes, Pepperoncini Peppers, Tapanade Olives, Feta Cheese. Light Salad Dressing. Vinegar Oregano, Citric Juice

B. Rice Pilaf: Rice Grains Vegetable Base, Unsalted Butter, Water

C. Tzatziki Sause: Sour Cream and Cucumber.

D. Pita Bread: Enriched Wheat Flour, Cornstarch, Water Milk, Iron, Malted Barley, Soybean Oil, 2% or less of Sugar, Salt. Contains: wheat flour , milk. manufactured in a facility that uses sesame seeds and ingredients with soy.

We Use Vegetable Oil, (Zero Grams of Trans Fat Oil Use.)

Please keep in mind that you can modify your meals, just mention it to our cashiers, Examples: you can get a veggie Pita, Salads with Falafels, Hummus, Spicy Feta Cheese, Salad with Fries, Veggie Plates, Etc."

Sunday, July 27, 2008

Note to Readers

A reader recently wrote to me with the suggestion to add an indexing feature to my site. There actually already is an index for those categories (eg, restaurants, fast food) that have a lot of posts. Click on the category you wish to see more of and look in the right-hand column for a list as pictured here:


Also, I wanted to mention a couple of other points:

  1. At the top of the blog, in the black header, there is a search engine for the site. You can use this to filter for vegan items, eggless items, etc.
  2. You can return to the main page at any time by clicking on the Go Eggless title at the top of each page.
  3. You can email any post by clicking on the envelope symbol at the bottom of the post.
  4. There is a bookmark icon at the end of every post that allows you to link the post to social networking sites such as Facebook, Digg, etc.

If you have further suggestions please email me at sarah@goeggless.com

Saturday, July 26, 2008

Yoplait Yogurt

The same goes for Yoplait yogurt as it does for Dannon.

According to Yoplait's consumer services:

"The gelatin used in our products is derived from beef and manufactured under rabbinical supervision."

Thursday, July 24, 2008

The Old Spaghetti Factory

The Old Spaghetti Factory sent in an entire list of the ingredients for their dishes. Please click on the link at the bottom for the full list. They also provided the following information:

"Vegetarian Menu Offerings [has dairy and eggs; for lacto-ovo-vegatarians]

  • All items listed [below] under “Vegan Menu Offerings”
  • Spinach & Cheese Ravioli with Marinara Sauce
  • Spaghetti with Browned Butter & Mizithra Cheese
  • Fettuccine Alfredo
  • Manicotti (Special, only served when available)
  • Broccoli side with Mizithra Cheese.
Vegan Menu Offerings
  • Minestrone soup
  • Spaghetti with Marinara and Mushroom sauces
  • Broccoli side dish without Mizithra Cheese
As far as items without animal rennet, our Mizithra Cheese and Alfredo Sauce have no animal rennet. The Tortellini that we get has animal enzymes in the Romano cheese inside of them. The cheese in the Ravioli has microbial enzymes, not animal, so there is no animal rennet."

Here are additional items that I see to be vegetarian and eggless (for lacto-vegetarians) besides the vegan items above based on the ingredients list:

  • All breads
  • House salad with Balsamic Vinaigrette or French dressing
  • Olive Tapenade
  • The following pastas (I have emailed them to re-confirm this): spaghetti, fettuccine, ditalini, penne, angel hair, linguine, whole wheat pasta, gluten-free pasta
  • Pesto/Basil Cream Sauce
  • All desserts except for the Chocolate Mouse Cake (Mud Pie, Spumoni Ice cream, Vanilla Ice Cream)

click here for The Old Spaghetti Factory's product ingredient list

Related posts:
Buca di Beppo
Maggiano's Little Italy
Olive Garden

Wednesday, July 23, 2008

Vegetarian Options at Ballparks

7/23/08 update:

Johanna McCloy, the director of Soy Happy, will be interviewed live on the radio today at approximately 3pm Pacific. She will be on The Mason & Ireland Show on ESPN 710.

click here for more details on Johanna's radio appearance

McCloy was also in yesterday's issue of the Los Angeles Times. They interviewed her regarding her quest to have all baseball stadiums sell veggie dogs. Currently she is halfway there. It is interesting to note that Angel Stadium is "still a holdout," and that McCloy has been called "un-American" for her work.

click here for LA Times article on Soy Happy

From 7/8/08:

I recently heard that Dodger Stadium sells veggie dogs. While surfing the web to confirm this, I came across a pretty cool site that explained how it all happened.

It turns out that in 2000, actress/activist Johanna McCloy contacted Dodger stadium's concession manager and suggested they carry vegetarian options. She even offered to make arrangements by which the stadium could obtain the foods. Dodger Stadium agreed.

McCloy then proceeded to contact other major league baseball stadiums and in the process created Soy Happy, the website I happened to find.

The website lists vegetarian options for all 30 major league baseball stadiums. Soy Happy continues to encourage and assist various locations in providing vegetarian items, including schools, restaurants, zoos, and spas.

For a list of vegetarian options at major league stadiums and to learn more about Soy Happy, click on the link below. And yes, Dodger Stadium does sell veggie dogs. The veggie dogs are "vegan, certified kosher, and non-GMO."
click here for Soy Happy's list of vegetarian options at ballparks

Tuesday, July 22, 2008

Pizza Hut

7/22/08 update: I finally received more information from Pizza Hut's customer service and can answer the reader question below (see the comments section). It appears that all of their pizza and breadstick ingredients are vegetarian-friendly. See the previous 5/22/08 post for details on preparation that were obtained from their website.

Regarding the reader question below on cheese:
"The cheese we use in our pizzas contains no ingredients of animal origin other than milk. In food science terminology, the enzyme used in the starter culture is a biosynthesized ingredient from a microbial source approved by the FDA."

Additional information:
"Pizza Hut has two different sauces that are used for our pizzas. Neither of these sauces contain any ingredients of animal origin. We also serve a warm marinara sauce with our breadsticks. This sauce also does not contain any ingredients of animal origin.

Pizza Hut offers four different types of dough: Pan, Thin ‘n Crispy®, Hand-tossed Style and breadstick. Just like our cheese, the enzymes found in all four dough types are from a microbial source, not of animal origin. There are also mono- & diglycerides in our dough. These are of a vegetable source, not of animal origin."

From 5/22/08:

All of their sauces, breadsticks, and cinnamon sticks are prepared on common equipment which may contain eggs.

They have three types of dough which are without eggs/ prepared on separate equipment:
Pan Dough
Personal Pan Pizza Dough
Thin 'N Crispy Dough

Their vegetable toppings are also without eggs/ prepared on separate equipment.
click here for more information on Pizza Hut ingredients

Monday, July 21, 2008

Le Pain Quotidien

Le Pain Quotidien has their vegan options marked with a carrot symbol on their menu. The following information regarding their Los Angeles lacto-vegetarian items is from the Los Angeles Regional Food & Beverage Manager:

"Our vegetarian cheeses are as follows:

  • Brie
  • Goat Cheese (we use 2, both are vegetarian)
  • Aged Cheddar
  • Ricotta
  • Smoked Mozzarella
Cheese that is not vegetarian:
  • Fourme D’ambert (blue)
  • Gruyere
  • Mozzarella di Bufala (The smoked is a domestic cheese and the bufala is from Italy. It is my experience that European dairies often use animal rennet.)
I am unsure about our parmesan, but would guess it contains animal rennet.

None of our vinaigrettes or sauces contain eggs, except currently we have a “Caesar” on our specials menu and the dressing contains mayonnaise (egg) and parmesan. Feel free to order it without the hard-boiled egg and with another dressing.

You can also order:
  • Goat Cheese & Arugula Salad without the parmesan
  • Ricotta Tartine with Mission Figs & Honey
  • Board of Fine Cheeses swap out the Fourme d’ambert & gruyere for more of the others
  • Mesclun Salad w. Assorted Cheeses comes with blue, gruyere, and cheddar…maybe only get with cheddar"
I also received the following information from customer service after I emailed via their website:
  • "Chicken Curry Sauce (used on the Mock Chicken Curry Tartine) contains mayonnaise.
  • Most of our vienoisserie items are made with eggs or egg whites; the croissant and pain au chocolate do not have egg products as ingredients but are processed in facilities that use eggs so we cannot guarantee there will not be trace amounts of egg in them.
  • All of our breads are egg-free except for our Challah.
  • Our Blueberry muffin [is] vegan and made without eggs or dairy."

Saturday, July 19, 2008

Chili's Grill and Bar

7/19/08 update:

Details on their cheeses:
"Vendor #1 - Land O Lakes - American Slices, Swiss Slices, and Shredded Parmesan all COULD be made with animal rennet.
Vendor #2 - Sargento - Smoked Cheddar Slices, Half Moon Provolone Slices are made with microbial rennet.
Vendor #3 - Great Lakes - Bleu Cheese Crumbles, Shredded Cheddar, Mild Cheddar, Shredded Monterey Jack, and Shredded Pepper Jack are made with microbial rennet."

6/3/08 update: The salsa does not have chicken fat. Here are the ingredients from guest relations:

Chili's Mexican Salsa Base, Item #73931
Ingredient Statement: Concentrated crushed tomatoes, jalapeno peppers, onions, water, distilled vinegar, salt, dehydrated onions, spices, dehydrated garlic, sodium benzoate (preservative).

"In addition our corporate nutrition specialist has compiled the list below of Chili's vegan/vegetarian menu suggestions. Please be aware that none of our food items are certified vegetarian.

Additionally, many of our recipes contain meat, fish, egg and diary products and normal kitchen operations involve the sharing of cooking and preparation areas, including common fryer oil. Therefore, it is possible for any food item, including French Fries and/or Chips, to come in contact with animal products during preparation and/or cooking processes.

Based on our supplier information, the vegan items you may consider are as follows:
Corn Tortillas
Salad without cheeses, meats, fried tortilla strips or croutons (choose dressings below only)
Low-fat Vinaigrette Salad Dressing
Pico de Gallo
Salsa Picante
Rice
Guacamole
Kettle Black Beans
Corn on the Cob or Broccoli or Fresh Steamed Veggies (request no oil, butter or parmesan cheese)
Sliced Fresh Tomatoes, Raw Onions and/or Bell Pepper
Marinara Sauce

** Please note that our Black Bean burger is not vegan friendly and contains dairy ingredients.

On your next visit to Chili’s, please speak with a manager about your dietary restrictions to ensure that your meal is carefully prepared with your needs in mind. We hope that you are able to choose a meal to your liking and look forward to serving you soon."

From 5/23/08:

I have written to them for the exact details on what is vegetarian, I had heard once that they have chicken fat in their salsa. Meanwhile, here are there suggested menu options for someone with an egg allergy.

This list expires monthly (7/31/08):
click here for more info

Thursday, July 17, 2008

Vegetarian Blog Carnival # 18

Welcome Readers! I am honored to host the July 17, 2008, edition of the Vegetarian Blog Carnival. Like I mentioned, a carnival is a collection of recent posts on a particular topic from various blogs on the web. As you can probably guess from the title, this carnival's topic is vegetariansim and anything related it. Thanks to all who participated!

To start off, Jul from Veggie Chic provides an excellent guide to which fruits and vegetables are best to buy organic in her post called New in My Wallet: Organic Fruit and Veg Guide. The guide is very easy to remember since it focuses on 12 "clean" and "dirty" produce items. As the post title implies, you can print out the list and put it in your wallet, making it even more convenient. Jul is also the original host of these wonderful carnivals.

The next post from Davexplorer describes tips that can be applied to make vegetarian cooking as natural as possible. His post titled What is natural cooking? on the Natural Cooking Blog lists general steps that can be taken.

Lane Wright has a Petition to Oprah - Livestock Should be Treated Humanely Vegan Bits at Vegan Bits where she discusses how topics such as how eating meat affects the planet. You can choose to sign the petition as well.

Now let's move on to recipes.

Here are 3 fruit-based concoctions:

Theo presents a creamy Blueberry, Pineapple, and Strawberry Smoothie at Organic Test Kitchen.

Lisa provides a recipe for decadent Apricot Rum Fritters in Lisa's Vegetarian Kitchen. She recommneds the fritters are as a breakfast dish. The fritters sound very flavorful and elegant based on her post.







An interesting way to make to make pectin-free Strawberry Preserves is shown by valereee at Cincinnati Locavore. She prefers to make the preserves without pectin because she finds that pectin makes the "texture seem rubbery instead of gooey".







As a main course for two, Kathy Hester (GeekyPoet) presents Vegan Polenta with grilled eggplant and heirloom tomato sauce at Geek, Poet, Housewife Wannabe. She explains how to make the dish on an outdoor grill. I have always wanted to try polenta, and this looks like a great recipe for me to use to try it.

To serve as a main course or sundry, Matthew Stevenson gives us Broccoli, Potato & Onion Gratin on The Chef's Day Off. Just the picture itself looks mouth-watering.







Lastly, we have three posts that discuss specific vegetarian foods:

Amanda Milne discusses vegetarian dishes that can be served at dinner parties or barbecues in Vegetarian Cooking Series-Part 2-Pub and Casual Foods on her site Value For Your Life.

Naomi presents details on how Broccoli Fights Prostate Cancer at Diary From England. She also provides a link to a recipe for broccoli and chili penne.

Raymond
reports on the Boca burger in Healthy Vegetarian Burger Meals on the Money Blue Book Personal Finance Blog. He provides information on their nutritional value and his reasons for preferring them.

And that's a wrap! The next carnival is scheduled for August 5th and will be hosted by antiaging4geeks impulse. To have your post featured in the next Vegetarian Blog Carnival, click here.

Tuesday, July 15, 2008

The “Complete” Story on Protein

The following is part two of a series from nutritionist Dipa Shah-Patel, MPH:

In my last article, I included a list of different foods and the grams of protein they contain. I also mentioned that although certain items appear to have similar amounts of protein, they differ in the composition of those proteins.

You may think of protein as a single nutrient, but it actually consists of building blocks called amino acids, each with a somewhat different structure. The human body uses about twenty amino acids to make body proteins. Eight of these are called “essential” amino acids because they cannot be produced by the adult body. They must be found in the foods that you eat. These eight essential amino acids are: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. For children, histadine is also an essential amino acid, so they require a total of nine essential amino acids. Other amino acids are "nonessential", which means that your body makes them if you consume enough essential amino acids and enough calories during the day.

Some foods are considered to be “complete proteins.” A complete protein is a protein that contains all nine essential amino acids for the dietary needs of humans.1 In general, complete proteins can be found in animal foods, including meat, poultry, seafood, eggs and dairy. Some plant and microbial sources also contain complete proteins, including spirulina, quinoa, soy, buckwheat, hempseed, and amaranth.

Meals consisting of different foods can also provide essential amino acids. Wheat, rice, and corn have low amounts of lysine, while beans and lentils contain significant amounts, making beans and rice a complete protein. Other combinations include:

  • beans and tortillas
  • rotis (Indian bread) and lentils
  • a peanut butter sandwich
  • tofu with rice
  • hummus with pita bread
It is important to note that complete proteins are not superior in quality to incomplete proteins. Lysine from beans has the same chemical structure as lysine from eggs.

Also, you do not need to eat foods containing all of the essential amino acids together at every meal. The myth of protein combining was widely accepted in the seventies largely due to the book “Diet for a Small Planet” by Frances Moore Lappe, but this was revised in a later edition. A 1997 position paper of the American Dietetic Association emphasized that because amino acids obtained from food can combine with amino acids made in the body, it is not necessary to combine protein foods at each meal. Adequate amounts of amino acids will be obtained if a varied diet containing unrefined grains, legumes, seeds, nuts and vegetables is eaten on a daily basis.2

Stay tuned for the next article, “Super Foods for Vegetarians!”

Dipa is available to answer any nutrition questions you may have. Email them to administrator@goeggless.com.

Footnotes:
1."Protein in diet". Medline Plus Medical Encyclopedia. (June 26th, 2008). U.S. National Library of Medicine and National Institute of Health, Retrieved on July 12th, 2008.
2. Meddina, VK, Burke, KI. Position of the American Dietetic Association: Vegetarian Diets (1997). J Am Diet Assoc. 1997;97:11.
References:
Fürst P, Stehle P (2004). "What are the essential elements needed for the determination of amino acid requirements in humans?". J. Nutr. 134 (6 Suppl): 1558S–1565S.

Monday, July 14, 2008

Coming July 17th - Vegetarian Blog Carnival!

Attention all Go Eggless readers and fellow bloggers:

This Thursday, July 17th, I will be hosting the next Vegetarian Blog Carnival. A blog carnival is a collection of postings from other blogs on the same topic. Anyone with a blog on vegetarianism can participate in this upcoming carnival.

Submit your blog article by July 15th to be considered for the next edition of the Vegetarian Blog Carnival by using our carnival submission form. Past posts and future hosts can be found on our blog carnival index page.

On the Border Mexican Grill and Cantina

I received the following information from Guest Relations. I have heard that several other Mexican restaurants also put chicken stock or pork in their rice and beans:

"Please be aware that many of our recipes contain meat, fish, egg and dairy products and normal kitchen operations involve the sharing of cooking and preparation areas.

Please be aware that our rice and refried beans are not vegetarian -- the refried beans contain pork and the rice is prepared with chicken stock. It is important to note that anything prepared with refried beans will also contain pork. When ordering your meal, we recommend that you ask your server to eliminate refried beans from any dish that you order. Additionally, all fried items are prepared in 100% vegetable oil, but it is possible for these items to come into contact with animal products during the cooking process.

Based on our supplier information, the items you may consider are as follows:
Suggested Menu Options for Lacto-Ovo-Vegetarians (contain egg and dairy, but no meat):**

  • Salad Dressings: Fat Free Balsamic Vinaigrette, Chipotle Honey Mustard, Ranch
  • Desserts: Border Brownie Sundae, Dulce De Leche Cheesecake
  • All “Suggested Menu Options for Lacto-Vegetarians and Vegans” listed below
Suggested Menu Options for Lacto-Vegetarians (contain dairy, but no meat or egg):**

I received the following information from Guest Relations. I have heard that several restaurants serving Mexican food can have chicken stock or pork in the rice and beans, and they are no exception:
  • Corn and Flour Tortillas (omit all fried varieties, i.e. Corn Tortilla Chips or Strips)
  • Appetizers: Chili Con Queso
  • Salads: House Salad - Order without Tortilla Strips
  • Sides: Black Beans with Cheese, Grilled Veggies (not sautéed)
  • Enchiladas: Cheese only – Order without Enchilada Sauces, including Tomatillo Sauce
  • Desserts: Kahlua Ice Cream Pie, Vanilla Ice Cream w/ or w/out Chocolate Syrup
  • All “Suggested Menu Options for Vegans” listed below
Suggested Menu Options for Vegans (contain no meat, dairy or egg):**
  • Only Corn Tortillas (omit all fried varieties, i.e. Corn Tortilla Chips or Strips)
  • Appetizers: Guacamole Live
  • Salads: House Salad – Order without Cheese and Tortilla Strips (choose dressing below or Salsa) Fajita Salad with Portobello - – Order Portobello as a substitute for chicken or beef in the salad.
  • Salad Dressings – Smoked Jalapeno Vinaigrette
  • Sides: Salsa, Black Beans (omit Cheese), Black Bean and Corn Relish, Steamed Veggies, Guacamole
  • Fajitas: Portobello with Corn Tortillas
  • Quesadillas: Veggie with Corn Tortillas – Order with Steamed Veggies only.
  • Tacos: Veggie with Corn Tortillas – Order with Steamed Veggies only.
** Note: All desserts and fried items may come into contact with animal products during normal kitchen preparation and cooking processes due to cross-contamination.

On your next visit to On The Border, please speak with a manager about your dietary restrictions to ensure that your meal is carefully prepared with your needs in mind."

Regarding their cheeses:

"The following cheeses used at On The Border do NOT contain animal-derived rennet and are considered vegetarian:
  • Vendor: Great Lakes
  • Bleu cheese crumbles
  • Cheddar cheese, shredded
  • Monterey Jack Cheese, shredded
  • Pepper Jack Cheese, shredded
The processed cheeses (Extra melt white & Golden
Velvet) may contain animal-derived enzymes."

For a list of egg-containing items:
click here

Saturday, July 12, 2008

Wetzel's Pretzels

The logistics manager for Wetzel's Pretzels confirmed that their "pretzel dough does not contain any egg or egg products."

"The flavored pretzels are brushed with butter prior to the topping being put on so they will also contain dairy. The only product that is vegan is the Non-Fat Original which is a plain pretzel without butter."

Friday, July 11, 2008

Eggless French Toast

Special thanks to Chef Jason Wyrick for this excellent recipe. We will be featuring more articles and recipes from him soon. In the meantime, you can click on the link below to read more about him.

His recipe below is
vegan, but you can use regular creamer and margarine/butter if you eat dairy as a lacto-vegetarian:

Serves: 4
Time to Prepare: 20 minutes (not counting time for bread)

Ingredients
4 slices of bread
1 cup of soy creamer
1 tablespoon maple syrup
2 teaspoons EnerG Egg Replacer**
¼ teaspoon salt
1 tablespoon of vegan margarine to sauté the French toast
Options: Sprinkle each slice with ½ teaspoon cinnamon, 1 teaspoon powdered sugar, and 2 teaspoon melted margarine. You can also add more syrup if you like.

Instructions:

  1. Slice the bread.
  2. Leave the bread out overnight or toast the bread for ten minutes at 300 degrees.
  3. Whisk the soy creamer, syrup, salt, and Egg Replacer together in a wide metal bowl.
  4. Soak each side of the bread in the mixture.
  5. Cook one side of the French toast on a medium heat with the margarine until it is golden.
  6. Flip it over and cook the other side until it is golden.
  7. Options: Sprinkle with the cinnamon and then the powdered sugar on the top.
  8. Drizzle the melted margarine on top.
  9. Pour the extra syrup on top.
**I asked Chef Wyrick for an EnerG Egg Replacer substitute, and he suggested 2 teaspoons of flour or rice flour. The flour should be mixed in slowly in step 3 to avoid lumps. The purpose of the egg replacer is to help the mixture "stick to the bread and flour will accomplish the same thing. For extra flavor, you can even toast the flour until it's a deep golden brown color."

click here for more on Chef Wyrick

Thursday, July 10, 2008

La Salsa

The director of research and development for La Salsa emailed me the following information on what is vegetarian and eggless on their menu:

  • Fajita Vegetables
  • Stuffed Fajita Quesadilla - without the Ancho Chile sauce, which contains eggs (he recommended substitution with the Mexican or Buena sauce)
  • No Rice, No Beans Burrito
  • Fire Roasted Bowl
  • Ca. Veggie Burrito
  • Bean and Cheese Burrito
  • 3 Peppper Fajita Platter
  • Cheese Enchilada Platter
  • Nachos

Their cheese contains microbial enzymes only.

He also stated that the following individual components and condiments are vegetarian and eggless:

  • Arroz Mexicana
  • Black Beans
  • Pinto Beans
  • Guacamole
  • Salsas
  • Flour and Corn Tortillas

Both the pinto beans and black beans are without chicken broth, pork, etc. La Salsa does not use any lard.

As a side note, the Chile Lime dressing in their Chile Lime Salad contains eggs.

Related posts:
Baja Bud's Del Norte
Baja Fresh
El Cholo

Wednesday, July 9, 2008

New India Grill - 10% Discount

New India Grill, a North Indian restaurant in Los Angeles, has several vegetarian and eggless dishes. Their two menu items which have eggs are clearly stated, and they do not use eggs in any of their breads.

The owner Johnny stated that pots and pans are washed between preparation of meat and vegetarian items. The vegetarian items (samosas and vegetable pakoras) are fried before the meat items in corn oil. No lard is used.

Johhny will give a one time 10% discount to visitors who mention reading about them on Go Eggless. They are located on 1321 Westwood Blvd.

Previous posts on Indian restaurants:
India's Oven
Mayura

Monday, July 7, 2008

Mayura

In a previous post I mentioned learning that Indian restaurants may use eggs in their naan. Yesterday, after meeting with the owners of Mayura, I discovered that eggs can also be used as an ingredient for roti.

Mayura, a South Indian restaurant in Culver City, uses eggs in both their naan and roti.

The breads which they serve that are eggless are paratha, puri, and chapathi.

All other vegetarian items on their menu are without eggs, including the ice cream used in desserts. They do not use lard. They state that they have two separate kitchens, one for vegetarian dishes and one for non-vegetarian. The plates and utensils for serving are common to both kitchens.

Here is a list of their vegetarian dishes that are prepared in a separate kitchen:
click here

For my prior post on Indian restaurants:
click here

Friday, July 4, 2008

Happy Fourth of July

In observance of this holiday weekend, I will be back on Monday. As a reminder, please send any questions or suggestions for this site to administrator@goeggless.com. I would love to hear from you. Happy Independence Day!



Thursday, July 3, 2008

Corner Bakery Cafe

Here is a list of vegetarian and eggless items from Corner Bakery Cafe's guest relations department. They also verified that the cheeses in these specific items are without animal rennet:

"Breakfast

  • Oatmeal with all the toppings
  • Swiss Oatmeal
  • Yogurt Parfait
  • Bagels
Soups
  • Roasted Tomato Basil
Salads
  • Harvest Salad
  • Chopped Salad ordered without bacon
  • Mixed Green Salad
  • Trio Salads
  • Asian Edamame Salad
  • Ginger Asparagus Couscous
  • Pasta Caprese
  • Seasonal Fruit Medley
  • Mixed Berry Salad
Sandwich
  • Tomato Mozzarella on Ciabatta Ficelle
  • Panini
  • California Grille
Pastas
  • Penne Marinara
Breads
  • Ciabatta Ficelle
  • Country
  • Harvest
  • Steakhouse rye
  • Sesame Baguette
  • White Rye
  • Café Roll
  • Raisin Pecan Miche
  • Asiago Cheese Bread
  • Poblano Batars
  • Pretzel Demi
Extras
  • Sweet Crisp
  • Harvest Crisp
  • Spicy Croutons"

Wednesday, July 2, 2008

Hard Rock Cafe

From the Hard Rock Cafe Purchasing Manager on what items are vegetarian and eggless on their menu:

  • "Our suggestion is to eat the salads, requesting that they are prepared without animal proteins including bacon, bacon bits, egg etc and avoid any of the prepared salad dressings.
  • The Veggie Burger patty meets your requirements, however we caution that the bun may contain egg.
  • Our spec Spring Rolls will meet your requirements.
  • The potato skins without bacon should meet your requirements, as will the cheese quesadilla, HRC Nachos and fajitas without meat."
  • If the Hard Rock Cafe you are at uses Land O' Lakes cheese, then all the cheeses except American should be with microbial rennet.
"Please understand that we can not guarantee that the items have not come in contact with the foods you list during harvest, processing, manufacture, transport or production. I have reviewed the ingredient lists for theses items but again I want to stress that I can not guarantee that the ingredients provided will be from these manufacturers or that the items have not come in contact with the animal or fish products."

"I again would like to say that these recommendations are based on the ingredients provided by the suppliers of our spec products and can not guarantee that substitute products will be identical in ingredients."

Tuesday, July 1, 2008

Lucky Foods


A Go Eggless reader recently wrote to us inquiring about Lucky Foods.

The reader had tried their spring rolls while out of state at a friend's house, and wanted to know if their products were sold anywhere near him:
click here for a list of locations

It was my first time hearing of Lucky Foods. Here is a little background information I obtained from emailing the company:

They are a family-owned business that sells frozen spring rolls and pot stickers. Both their products and manufacturing equipment are completely free of eggs, meat, or fish. Even their "Chicken Flavored Spring Rolls use a completely vegetarian blend."

As an aside, their "products are completely free of trans fats, preservatives, MSG, additives and artificial flavors/colors." I have always been curious to know how something can be frozen without preservatives. They stated their foods are "frozen and sealed immediately after cooking; eliminating the need for preservatives," so I guess that is how. I also found it unique that they "hand roll" all of their products.

Have you ever tried Lucky Foods products?