TRENDS THE UNIVERSITY STAR
releasesof the week music
Come Get It: The Very Best of Aaron Carter — Aaron Carter
Do You Love Me Like You Say: The Very Best of Terence Trent D’Arby — Terence Trent D’Arby
Down In Albion — Babyshambles Everything Is Possible: The Very Best of Living Colour — Living Colour
Lord of War — (R) Nicholas Cage, Ethan Hawke
dvd
Two For The Money — (R) Al Pacino, Matthew McConaughey
Venom — (R) Bijou Phillips, Jonathan Jackson Asylum — (R) Natasha Richardson, Ian McKellen
Vegetarian ht
Tuesday, January 17, 2006 - Page B1
Trends Contact — Christina Gomez, starentertainment@txstate.edu
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Meatless eaters can find thin options on campus
By Deanna Ledezma Entertainment Reporter Nearly all college students worry about gaining the dreaded “Freshman 15,” but for vegetarians, it’s not necessarily a question of how much they eat as much as what is available to eat. Living on campus presents a challenge for vegetarians, whose meat-free diets aren’t always accommodated by dining halls or
what meager food they find in the refrigerator. Instead, vegetarians need to explore their options and experiment with the essentials of a vegetarian diet: beans, brown rice, whole grains and fresh vegetables, fruits and nuts. While foregoing meat may seem a severe limit on a college student’s eating options, a vegetarian diet can expand one’s taste buds and inspire cre-
A. D. Brown/Star illustration
ativity in the kitchen. Having conquered the college-student diet with The Starving Students’ Cookbook in 1983, author Dede Hall’s newest title, The Starving Students’ Vegetarian Cookbook, offers ideas for veggie-friendly cooking that require a single pan and 15 minutes to prepare. With promising recipes for tofu spinach lasagna and zucchini enchiladas, Hall’s cookbook appeals to vegetarian students with tight budgets and busy schedules. Whether you’re combing the aisles of H-E-B for the ingredients
to a vegetarian chili recipe or you’re looking for something more convenient to heat in the microwave between classes, the grocery store’s frozen food section presents more than just the traditional veggie burger. Gardenburger, Morningstar and Boca offer meatless versions of black bean burgers, chicken, sausage, meatballs and buffalo wings as an alternative to meat products high in saturated fat. With the widest assortment of vegan and vegetarian frozen dinners, organic food producer Amy’s Kitchen makes pesto pizza, vegetable lasagna, black bean burritos, Thai stir-fry and Indian samosa wraps for people with more adventurous palates. Most of these dinners require only a few minutes in the microwave and, as frozen dinners go, are remarkably appetizing and filling. Just as a vegetarian is an animal’s best friend, Amy’s is a vegetarian’s best friend. Soymilk, as its name implies, is a product derived from soybeans and is loaded with vitamins, minerals and protein. Everyone, not just vegans and vegetarians, can enjoy soymilk in cereal, with cookies or as a
delectable beverage. When buying soymilk, choose organic versions fortified with calcium and vitamin D. Available in the dairy section of every grocery store, Silk soymilk is the most popular nondairy milk and comes in a variety of creamy, smooth flavors including plain, vanilla, chocolate and “Very Vanilla for Kids,” which has the thickness and sweetness of a milkshake. Expanding its products beyond simple milk, the Silk brand also makes soy coffee creamer, Chai tea and eggnog, a seasonal treat. The carton is much more entertaining and informative than the translucent plastic jug holding other milk. With trivia about renewable energy and recipes for chocolate chip cookies and French toast, you’re sure to impress your friends. Next to a steakhouse, dining halls may present vegetarians with the greatest meal-planning obstacle. With hamburgers, pepperoni pizza and corn dogs as cafeteria mainstays, it’s often too easy for a vegetarian to surrender to the lethal combination of french fries and a Coke. However, it is possible to get an adequate amount of vitamins and minerals out of a single meal trade by considering the
food sources of important nutrients. Although the salad bar is a vegetarian’s most obvious choice, opting for dark green leafy vegetables in lieu of iceberg and nuts instead of croutons are healthier selections. Lacto-ovo vegetarians, those who consume eggs and milk, can enjoy a veggie omelet rich in protein, iron and vitamin B12. Whole-grain bread, pasta and fruit are also essential to a healthy vegetarian diet. Maintaining a balanced diet is important to the well-being of all college students, not just vegetarians. Living on campus often makes eating right a challenge, but the health, ethical and environmental reasons for vegetarianism can outweigh the temptation and convenience of meat. If planning an elaborate meal isn’t an option, opting for quick and easy vegetarian dishes can meet a person’s dietary needs and budget. No one has to fall into the daily routine of a cheeseburger and fries, when veggie-friendly meals are waiting at the grocery store, in the refrigerator or at the dining hall. As for people considering a vegetarian diet, remember that it’s never too late to turn a new leaf.