Five Fantastic Clam Dishes

 By Ted Demopoulos 

Photo: i132.photobucket.com
 
Seafood is very popular and arguably healthy for you, or so says my doctor. It certainly has less fats and calories than red meats, no added hormones, and many health benefits. Growing up by the seacoast I often take seafood's popularity for granted, but on a recent trip to the Midwest, restaurants were featuring oysters from both coasts, Maine lobster, and plenty of sushi. My favorite seafood of all time is clams, and although perhaps not as popular away from the coast, the wide array of clams dishes on local menus and the proliferation of "clam shacks" along the New England coast reinforce the notion of the clam's popularity. Here are some of five of the most popular clam dishes.

Fried clams, deep fried to a golden brown and served with tartar sauce are a favorite. These are typically soft shell clams, briefly dipped in coating, and then deep fried. Although no one is going to claim these are healthy, if the coating, usually bread crumbs or some type of batter, is relatively light they do not absorb as much grease as would be expected. Everyone has their favorite place locally for these, whether it's a Spartan clam shack with benches and tables outside or a more upscale establishment.

Steamers are also soft shell clams, at least in New England, and steamed briefly perhaps for 2-3 minutes just until they open. They need to be served immediately when done, and are usually dipped in the broth from steaming and then into melted butter. They make a great appetizer. Many types of clams can be steamed, but my favorite is New England soft shell clams.
Baked stuffed clams are popular both on restaurant menus and also in supermarkets. These are available far and wide, and there are even several frozen varieties that are pretty good. That said, fresh is always better. These are hard shell clams, chopped and mixed with some combination of breadcrumbs, onions, spices, peppers, and more.

A clamcake is an interesting concept and not too far removed from the baked stuffed clam idea, except they are deep fried and served with tartar sauce. The best clam cakes have a high clam to other ingredient ratio. Besides clams, they often contain eggs, breadcrumbs, flour, and more.
Our last clam dish is Clam Pie. This is a traditional Native American dish enjoyed by The Puritans, and consists of a pie crust with filling that includes flour, sauteed onions, carrots, potatoes and of course chopped clams. Interestingly, this is often served for breakfast and makes a hearty breakfast indeed!

Visit All About Clams for much more information on tasty clam dishes!

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Red Lobster Clam Chowder Recipe - Soup's On!

Author: Recipes McGee

Photo: 0.tqn.com

I really hope you take the opportunity to make this incredible Red Lobster Clam Chowder Recipe for yourself and someone(s) you love. It's a really nice, simple chowder in a classic New England style. Prepare to smile in delight!
Red Lobster Clam Chowder Ingredients:

• 2 tbsp. butter
• 1/2 cup diced celery
• 1 cup diced onion
• 1/4 tsp. chopped garlic
• 2 tbsp. flour
• 1 quart milk
• 1 cup clams (in juice)
• 1 cup diced potatoes
• 1 tbsp. salt
• 1/4 tsp. white pepper
• 1 tsp. dried thyme
• 1/2 cup heavy cream

Red Lobster Clam Chowder Directions:

1. Melt butter over medium heat in a large soup pot.


2. Add onion, celery, leeks, and garlic. Saute for 3 minutes, stirring often.


3. Remove from heat. Stir in flour. Mix well.


4. Add milk. Whisk it like you really mean it!


5. Set a colander over soup pot. Pour clams into the colendar, allowing the juice to drain into the pot. When completely strained, set clams aside.


6. Return pot to heat (med-high heat) and slowly bring to a boil, stirring constantly.


7. Add potatoes and seasonings. Reduce heat to low.


8. Let simmer for 10 minutes.


9. Add clams and let simmer an additional 6-9 minutes, stirring occasionally.


10. Stir in heavy cream. Let simmer another minute or two.


11. Serve in hot sourdough bread bowls or in your favorite cup or bowl.


12. Enjoy!

And there you have it! Your very own Red Lobster Clam Chowder to serve on its own in a nice crisp sourdough bread bowl or as a nice starter before a special meal. But I'm sure you already know how you'd like to eat it, so I'll just let you do it your way!
I just know this recipe is gonna knock your socks off!
Article Source: http://www.articlesbase.com/recipes-articles/red-lobster-clam-chowder-recipe-soups-on-1204050.html

About the Author
Recipes McGee has you covered. In addition to this super tasty chowder recipe, I've got plenty more Red Lobster Recipes

for you to fall in love with! In addition, I've got a whole library of "copycat" secret restaurant recipes looking for a good home!

Go to http://SecretRecipeWorld.com now. You're going to LOVE this!

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Chilli Con Carne With Popping Kidney Beans Recipe

By Mohamed Sameh Khedr 

Photo: c3327103.r3.cf0.rackcdn.com
 
A good, slow-cooked chilli con carne always goes down a treat. I've done popping kidney beans on the side to mix it up. They add a bit of crunch to a traditionally mellow dish.

Serves 10

Chilli con carne with popping kidney beans ingredients:

1 dried chillies (such as chipotle).
Olive oil.
2 large red onions, finely chopped.
1 large bunch coriander, leaves picked and chopped, roots finely chopped.
3 long red chillies, seeds removed, finely sliced.
2 carrots, chopped. 1 and 1/2 tbs smoked paprika (pimenton).
1 cinnamon quill.
1 tbs cumin seeds.
500g beef mince.
4 x 400g cans chopped tomatoes.
3 capsicums (in mixed colours).
2 x 400gcans kidney beans, drained.

Sour cream, steamed rice, jacket potatoes, tacos or flatbreads, to serve.
Methods of cooking:

1- To make the chilli con carne, place dried chillies in a bowl, cover with boiling water and set aside to rehydrate.
2- Place a large sauc
epan over medium heat, add a glug of oil, then add the onion, garlic, coriander roots and most of the fresh chilli (reserving some to serve). Cook, stirring, for 10 minutes or until the onion is soft but not coloured. Add the carrot, paprika, cinnamon and half the cumin seeds, then cook, stirring, for 5 minutes or until soft and fragrant.

3- Drain the rehydrated chillies, reserving the soaking water, and thinly slice. Stir them into the pan with the mince, breaking up any lumps with a wooden spoon. Cook for 5 minutes or until the liquid evaporates and the meat is browned. Add the tomatoes and reserved chilli soaking water, then season well and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 1-2 hours until thickened.

4- Meanwhile, to char the capsicums, carefully hold them with long tongs over a high gas flame or place on a screaming hot chargill pan and turn until blackened all over. Place in a bowl, cover with plastic wrap and set aside to steam until cool enough to handle. Peel, discarding the seeds, and cut the flesh into strips, then add to the mince.

5- Dry kidney beans on paper towel. Place a large frypan over medium heat and toast the remaining cumin seeds for 2-3 minutes until fragrant. Add a good drizzle of oil and the beans. Cook, tossing, for 4-5 minutes or until crisp and starting to pop. Season well, then tip into a serving bowl, scatter over the coriander leaves and mix together.

6- Season the chilli con carne, remove the cinnamon quill, then scatter over the reserved fresh chilli. Serve with the popping beans, sour cream and rice or whatever you fancy. By then, the Chilli con carne with popping kidney beans is ready.

Find out more delicious dishes and desserts on our blog. There are hundreds of heavenly dishes from top international cuisines. All recipes are provided with detailed and easy steps to follow and enjoy at the comfort of your home.

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Easy and Delicious: Mediterranean Chicken and Potatoes

 By Nathalie S Norris 

Photo: healthychoice.com
 
Bandera, Texas is usually a very warm place; however, this time of the year the winds can pick up and it gets pretty chilly for a Texas town! After doing a morning's chores, I decided I wanted something warm, flavorful, and filling but not necessarily fattening.

Today, I knew I had some really nice Roma tomatoes from the store that I could not resist, a small package of goat cheese I picked up as a treat, and frozen chicken thawing in the fridge. I also had potatoes that needed to be used while they were still good, so I decided to make my Mediterranean chicken and roasted potatoes.

Both of these dishes are simply delicious, do well with one another or paired with other sides, and are really very easy to make. They bring color, flavor, and love to your table and will definitely reward you for all of your hard work outside!

Mediterranean chicken and roasted potatoes
The potatoes:
You will want to do the potatoes first because they cook in two segments at 40 minutes each.

• 6 medium sized baking potatoes, cut into wedges.
• 1/4 cup olive oil (I prefer extra-virgin for its fruity flavor)
• 1/2 cup of water.
• 3 tablespoons of lemon juice - fresh or bottled.
• 1 teaspoon of oregano
• salt and pepper
• 4 garlic cloves, minced finely.

Preheat your oven to 425 degrees F. Spray a pan large enough to hold all of your potatoes with a non-cook spray.
Take your washed and dried potatoes and slice them in half lengthwise. Place the flat side down and cut into half twice and then again twice so that you have evenly-sized wedges. The closer in size the wedges are width-wise, the more uniformly they will cook.
In a separate container, mix the oil, lemon juice, oregano together. Add the garlic to the oil mixture and stir well.
Place the potatoes in a deep bowl and salt and pepper them. Toss them around a little to make sure the S&P gets on each of the potatoes. Then add the oil to the bowl.
Wash your hands thoroughly and then use your hands to mix the potatoes and oil. Yes, you will smell like garlic. If that bothers you, use vanilla extract in your hand-washing soap when you are done tossing the potatoes. If that does not bother you, you are like me. I love garlic, love the smell of it, and I don't mind getting a sniff of it here and there as I'm cooking! The more the merrier!
Place the oiled potatoes into the baking pan and pour the water into the bottom of the pan. This is the secret to roasting potatoes without them becoming dry and sponge-like. (Don't tell your friends - let them just imagine you're a genius.)
Place the potatoes into the oven and set the timer to 40 minutes. At the end of 40 minutes, stir the potatoes around making sure to spoon the delicious garlic-infused oil/water over the potatoes. While the first 40 minutes is taking place, you can prep your ingredients for the chicken dish.
When your timer is up and your potatoes are turned and bathed, set the timer for another 40 minutes; use this time to actually cook the chicken dish. The total cook time will be 1 hour and 20 minutes.
Mediterranean Chicken

• 3-4 chicken breasts, washed and then salted and peppered, cut into halves or thirds.
• 6 Roma tomatoes - diced into pieces around 1/2″
• 1 tablespoon of capers, drained and rinsed
• I small can of black olives, sliced (or slice your own)
• 2 tablespoons of lemon juice - fresh or otherwise
• half a small onion, sliced thinly
• Worcestershire sauce - 1 tablespoon
• Garlic powder
• Olive oil
• 2-3 pats of butter.
• Fresh goat cheese crumbles

I'm going to go on a cooking rant - I can just feel it bubbling up inside of me, so buckle up because here we go.
Cast Iron. No, no, no - I know - they're heavy, they're confusing sometimes, they don't have the ever beloved teflon non-stick that people are convinced they MUST have - but really... if you can just try one nice big cast iron pan, I promise that you will hear angels sing, see fireworks, and ask it to marry you.

OK maybe I'm exaggerating a wee bit. But seriously - a well-seasoned cast iron pan will rock your world and your cooking and even clean up time! If you're new to cast iron pans, I'll post an article about how to choose, use, and enjoy them.
So - no matter what pan you choose (subliminal messaging: cast iron) you will want to heat the pan to medium/medium-hot. If you use stainless, I sometimes use a simple non-stick spray to help clean up. Once the pan is good and warm, add your oil and let it heat.

The Vegetables
While the oil is heating, combine all of your other ingredients except for half of the onions and all of the lemon juice into a bowl and let them meet each other. Toss in your seasoning, give them a little stir so that they're mingling and getting happy, then get ready to do more with your chicken.
Eat at least 2 olives and pretend that you're doing quality control on the way. Don't tell anyone you did it - deny it vehemently if anyone suspects anything!
Note, in this case I used green olives because we had a party and ate all of the black olives. Oops! I really cannot resist olives!

Preparing the Chicken
Gently nestle the seasoned chicken breasts into the olive oil. I really believe the care you give to the food you're cooking and the fun you let yourself have comes out in the quality at the end. Enjoy the process! Listen to them sizzle as they hit the pan. Give them a little bit of a wiggle so that the oil gets under them and they stick a little less. Then let them be for a bit.

You want the one side of the chicken to sear a bit. You don't want to micromanage the food, poking it, looking at it, moving it around; you'll anger it and it'll decide it wants to ruin your dinner party. Let it just rest until the one side is at least white (not pink), and preferably has a little color to it - just a bit.
If you're impatient and you really just cannot resist doing something to it, show it some love by putting some more seasonings on the top side.

Once the chicken is ready on one side, go ahead and flip it over to give the other side some color.
Caramelizing the onions adds to the depth of flavors.
At this point I added the reserved half of the onions to the skillet to start to pick up some color and caramelize a bit. To me, there are few flavors that really make a dish as interesting as caramelized onions. Cook until the chicken breasts are nearly cooked about 10 minutes.

Combining the Chicken and Vegetables
Once the onions have picked up color and the chicken breasts have as well, dump the tomato mixture into the pan with the chicken. Stir the tomato mixture around the chicken gently so that the tomatoes and the chicken both have a chance to touch the bottom to continue cooking.
Breathe in deeply and enjoy the smells. Tangy, rich, bright, deep - they're all there.
Turn down your heat to medium/medium-low so that you don't cook this too quickly. The goal is to let the tomatoes cook down and lose their structure, but not to burn them or let them get too mushy.

Let the Mixture Cook Together
Go in occasionally and use a spoon to lift up the cooked tomatoes, put them on the chicken, and let the still-uncooked tomatoes get their turn at the bottom of the pan.Once about half of the tomatoes are cooked down, I turn the chicken over. Use a spoon to pick up the juices from the tomatoes and bathe the chicken pieces in them. Take your lemon juice and sprinkle over the top of the chicken pieces, season with a little more salt and pepper - just a little.
When all of the tomatoes are done and the chicken is complete, about 15 minutes, put 2-3 pats of butter into the sauce and stir it in to finish your sauce. Get your warm plates ready.

Finishing the Dish
For this dish, I put the potatoes on the plate first. Then you serve the chicken beside it, or on top of the potatoes. That being said, I think serving them on the side is best because the roasted potatoes keep crisp and you can always drag them over to the tomato sauce to pick up some of the goodies. Yum!!

Sprinkle a tiny bit of fresh goat cheese crumbles on top of the chicken. Then be sure to eat some of the extra goat cheese because it is Just That Good!!
This is a dish that is piquant, warm, so easy to cook, and very pretty with its reds and greens topping the beautiful golden chicken. Be sure to share it with friends and family.
Enjoy!!

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Salads: A Great Addition To Any Meal

 By Terry L Arkin 

Photo: ihop.com

Salad: A Bowl of Health and Happiness

Salads today are full of flavor, not a bowl of wilted lettuce, over ripe tomatoes and little else. Salads today are full color, appetizing, full of fresh fruits and vegetables. They are appropriate for all occasions. You can create a salad for a family dinner, a light lunch or a dinner party. Salad can actually be your main course. The creation of salads is limitless. If you can dream it, you can create it.

Salads today can be prepared any time of year. They can be as simple or as complex as you like. Salads can be the main course by adding meat, seafood or poultry along with your greens, vegetables, nuts, fruit and cheese. Salads will fit very easily into you meal plans. As you get into the habit of adding Salads to your menu planning you will discover you are searching for the ingredients to the next type of salad you desire to place on your table.
In this day and age we are being encouraged to eat more fruits and vegetables to our diets. There isn't a better way to add these into your diet than a fresh salad at meal time.
Salads: Keep It Fresh

Salads are only as good as the ingredients that you use. It's important when purchasing your ingredients to make sure they are fresh. Just as when serving a dish eye appeal is important so let your eyes do the shopping.

Salad Recipes:

Greek Salad (4 servings)
Ingredients:
7 ounces Greek Feta cheese
2 heads of Romaine Lettuce, shredded
4 tomatoes, cut into fourths
1 Cucumber, sliced
24 Kalamata Olives, pitted
2 tablespoons chopped fresh herbs (such as Greek oregano, flat-leaf parsley or basil)

Dressing:
6 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove
3 tablespoons red wine vinegar
1/2 teaspoon sugar
Salt and Pepper, to taste

Directions:
1. Make the dressing first and set aside.
2. Prepare all salad ingredients and divide evenly into 4 bowls.
3. Drizzle with dressing and serve. (Do not add dressing until ready to serve)

Dinner Salad (4 servings)
3 ounces cucumber, sliced or diced
8 scallions, chopped
2 tomatoes, seeded
1 yellow or red bell pepper, seeded and cut into strips
2-3 radishes cut into thin rounds
3 ounces spring mix
1 tablespoon fresh mint, chopped

Dressing:
1/4 cup fresh or frozen berries
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon water
1 teaspoon Dijon mustard
1 garlic clove, crushed
Salt & Pepper, to taste

Directions:
1. Add all ingredients for the dressing in a blender and puree. Set aside
2. Prepare ingredients for salad and divide evenly into four bowls.
3. Drizzle with dressing and serve. (Do not add dressing until ready to serve)
Shrimp, Salmon and Tomato Salad (4 servings)
6 ounces of grape tomatoes
12 Romaine lettuce leaves
4 ounces of smoked salmon
8 ounces peeled, cooked shrimp

Dressing:
1 tablespoon Dijon mustard
2 teaspoons sugar
1 tablespoon of red wine vinegar
2 tablespoons olive oil
1 teaspoon fresh dill, chopped

Directions:
1. Mix all ingredients for dressing in a bowl, set aside.
2. Cut tomatoes in half. Take the lettuce leaves and arrange around the bowl.
3. Cut smoke salmon into strips. Add tomatoes and salmon and shrimp to bowls.
4. Drizzle with dressing and serve. (Do not add dressing until ready to serve)

For more great recipes click the link below:
http://forms.aweber.com/form/78/479830278.htm

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Banana Bread Recipes for Diabetics

Author: Linda Wilson

Photo: img4-1.myrecipes.timeinc.ne

Back-to-school and the upcoming fall season call for bringing out fruit bread recipes.  Following are some recipes for banana breads and muffins.  All are suitable for diabetics.

BANANA-ZUCCHINI BREAD

1 cup egg substitute or 4 eggs

2 cups Equal Sugar-Lite or Splenda Blend

3/4 cup canola oil

1/4 cup unsweetened applesauce

2 medium sized ripe bananas, mashed (1 cup)

2 cups all-purpose flour

1 cup whole-wheat flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp salt

1 1/2 cups shredded unpeeled zucchini

1 cup chopped pecans

In a large mixing bowl, beat eggs.  Blend Equal, applesauce and oil into eggs.  Add banana and mix well.  Combine flours, baking powder, baking soda, cinnamon and salt.  Stir flour mixture into egg mixture.  Stir in zucchini and pecans just until combined.  Pour mixture into two greased 9-inch loaf pans.  Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes.  Remove from pans and cool completely on wire racks.
BANANA NUT BREAD

3 large well-ripened bananas

1 egg or 1/4 cup egg substitute

1/2 cup sugar-free applesauce

1/3 cup low-fat milk

1/3 cup  Splenda Blend

1 tsp. salt, optional

1 tsp. baking soda

1/2 tsp. baking powder

1 cup all-purpose flour

1/2 cup whole-wheat flour

(or you can use 1 1/2 cups all-purpose flour)

1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees.  Mash bananas with a fork.  Add egg, applesauce, milk, sugar or Splenda, salt, baking soda and baking powder to bananas.  Mix well with fork.  Slowly stir in the flour.  Stir only until flour is moistened.  Fold in chopped nuts.  Lightly grease a loaf pan with cooking spray.  Pour batter into pan.  Bake 45 minutes or until a toothpick inserted near center comes out clean.  Cool in pan for 5 minutes before removing to a cooling rack.
BANANA CHOCOLATE CHIP MUFFINS

3-4 large bananas, ripe and mashed

3/4 cup Splenda granular

1/4 cup egg substitute or 1 egg

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt, optional

1/3 cup butter, melted

1/4 cup mini chocolate chips

Preheat oven to 375 degrees.  In a large mixing bowl, blend together bananas, sugar and egg or egg substitute.  Add flour, baking soda, baking powder and salt.  Blend well.  Stir in the butter and chocolate chips.  Fill paper-lined muffin tins 2/3 full.  Bake at 375 degrees for 15-20 minutes.

Enjoy!
Article Source: http://www.articlesbase.com/recipes-articles/banana-bread-recipes-for-diabetics-533018.html

About the Author

A grandmother with diabetes along with other autoimmune diseases, Linda enjoys sharing with others what she has learned about living with her diseases. For more of her diabetic recipes and information visit her website at www.diabeticenjoyingfood.blogspot.com
She also has a Vintage Recipe Blog at www.grandmasvintagerecipes.blogspot.com
 

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What's The Difference Between A Vegan And A Vegetarian?

By Kate R Winston  

Photo: images.wisegeek.com
 
A true vegan is a person who does not eat or use animal products of any kind. This not only includes honey, eggs, dairy products and meat, it also includes the choice to not use any animal products such as leather and. feathers.

You'll find that there are many different degrees of the vegetarian diet, but a true vegetarian does not eat animal products. Often they do wear or use products that are made from animals. Some vegetarians eat fish or eggs. Others will eat dairy products. There are as many reasons as there are vegetarians why people decide to give up dairy products, meat, and fish.

There is now terminology which defines different degrees of the vegetarian diet. For example, a pescatarian still eats seafood, a lacto eats dairy products, an ovo eats eggs and a lacto-ovo vegetarian includes both dairy and eggs in their diet. The newest term floating around is a flexitarian which is someone who chooses to be vegetarian or vegan only on certain days. Should you decide to eliminate all animal food products and byproducts completely, you'll be known as vegan.
Let's take a look at some of the reasons why people choose this lifestyle.

Health Concerns Are Often A Major Factor When Choosing A Vegan Or Vegetarian Diet:
Often people choose a vegetarian diet because of concerns over their health. A vegan or vegetarian diet can sometimes be helpful in treating certain diseases and conditions. This diet choice may also be a significant factor in prevention.

A good example of how a vegetarian or vegan diet can be beneficial is this: If you become a vegan, you stop adding cholesterol to your diet because vegetables and fruits don't contain cholesterol. If a person has high cholesterol and combines exercise with a vegan diet, it can help lower cholesterol.

Saturated fat is added to the diet by eating meat. Meat consumption can cause stress on your kidneys. Semi-vegetarians who consume both eggs and dairy are more likely to improve their cholesterol and overall health than they would by continuing to eat meat. Generally, people who stick to vegan and vegetarian diets reduce their risk of suffering a heart attack or stroke caused by excess fat and cholesterol.
Vegan and vegetarian diets have also been known to be beneficial when managing other conditions as well. It may also increase longevity and may help control obesity.

Vegans and vegetarians may experience a lower risk of certain types of cancer and type 2 diabetes. The vegan and vegetarian diet may also reduce the risk of contracting food borne illnesses such as salmonella and listeria.

The vegan and vegetarian diets generally contain a high fiber content which helps the body eliminate waste and aids in the prevention of constipation. It also reduces the risk of suffering from spastic colon and hemorrhoids.

Vegan and vegetarian diets also help to strengthen bones, boost immunity and increase your strength and stamina.

Vegans and vegetarians are less likely to suffer from diabetes. They also have a reduced risk of gall bladder problems and gallstones. Some people become vegans or vegetarians in an attempt to ward off a full-blown case of diabetes. It has been found that people who are vegans or vegetarians experience fewer health problems than people who eat meat.

Dairy Intolerance And Allergy:
As surprising as it may seem, there isn't any evidence that humans require milk from cows. There are many delicious alternatives for dairy milk available in the marketplace. Soy, hemp, almond and rice milks are ideal for people with dairy intolerance or allergies. Tofu is made from soybeans. Soy products are available in many delicious options including products such as soy yogurt, vegan butter and soy cheese.

Animal Rights:
Another reason many people become vegans or vegetarians is because they are against the practices of the meat producing industry as well as the common practice of using hormones, antibiotics and other drugs. Animal cruelty is often also a major deciding factor when choosing to become vegan or vegetarian.Certain religions are also an influencing factor as they have guidelines about eating meat. Buddhists are vegetarians. Hindus usually don't eat meat and never eat beef. As much as 80% of the population of India is vegetarian.

Environmental Factors:
Environmental consciousness is another reason people choose to become vegans and vegetarians. Raising animals requires much more water than raising grains and vegetables. Concerns over deforestation and the extinction of species are other reasons people choose to become vegan or vegetarian.
Raising animals uses natural resources in larger quantities than raising crops of grains and beans. Raising cattle for beef destroys the topsoil,which is not as thick as it once was. Another concern is the run off of pesticides, fertilizers and herbicides used to grow food for cattle leaching into the groundwater and causing contamination.

World Hunger:
The decision to become vegan or vegetarian sometimes comes with the awareness that raising meat costs more than raising grain. Grain used to feed animals destined for slaughter could be used to help alleviate hunger around the world.

There really aren't any hard and fast rules when it comes to choosing a vegan or vegetarian lifestyle. The path you choose to follow will ultimately be uniquely your own.

Kate R. Winston is a professional Chef and a vegetarian of more than 30 years. For more information about transitioning to a plant based diet visit http://www.vegluncheonette.com

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