vegetarian pizza rolls

vegetarian pizza rolls

vegetarian pizza rolls

How I can tell my parents I want to be vegetarian?

I have 16 years and I do not think my parents will be thrilled with the idea. I researched what I can continue to eat and food is something I think I can do what I'm not a big meat eater and is only used to eat pasta and meat pies / cakes and pizza and ham and chicken rolls. My father is certainly not an animal lover and my parents are worried about the amount of food my family eats because of a lack of food-related death in the family. I have had anemia and tablets taken, but I do not think I have it. Any suggestions how to inform parents?

First, congratulations for wanting to go veggies:) I became a vegetarian when I was 14. I stopped eating chicken, because they were my favorite animals (haha: P) and began talking about animal cruelty much. One day me and my mom were in the car and I was talking about slaughter houses and their impact on the environment, and she was like "So be vegetarian? ". Actually I had never thought about it before, but suddenly I realized it was an excellent idea. My parents were (and are) fully support me. I'm very lucky to have parents as understanding:) Anyway, when you talk to your parents about going to plant in the first place they know is healthy. Here is what the American Dietetic Association has to say about it: "Vegetarian diets offer many nutritional benefits, including lower levels saturated fat, cholesterol and animal protein and higher levels of carbohydrates, fiber, magnesium, potassium, folic acid and vitamins as C and E, antioxidants and phytochemicals. Vegetarians have been reported to have lower body mass indices than non-vegetarians, and lower rates of heart disease mortality ischemic, vegetarians also show lower levels of blood cholesterol, lower blood pressure and lower rates of hypertension, type 2 diabetes and cancer prostate and colon "-. American Dietetic Association, June 2003 position paper, then give reasons for wanting to become a vegetarian. I could be to minimize animal cruelty, more enviormental use, or even be healthier. Whatever your reasons are, they are introduced. Hopefully you understand and support. However, if your parents are still worried, maybe I can make a trip to the family physician to assure that safe and healthy. Vegetables is also when their parents worry not get enough protein. Fortunately, this is not the case. Other foods that you can get protein from meat, too. Here is a list of protein foods: beans, almonds, chestnuts, brown rice black beans, lentils, beans garbonzo beans butter cheese yogurt eggs Peanut pinto beans soy milk, soy, sunflower seeds seitan textured vegetable protein tofu dogs and veggie burgers Well, good luck, hun. I hope I helped! :) PS. Vegetarianism is not radical, but you should certainly make sure they are healthy before you jump on the train of vegetables: P

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Veggie Pizza Appetizer

Italian Cuisine

Italian cuisine is as varied as the regions of Italy. Although Italy was officially unified in 1861, the food reflects the cultural variety of the country’s regions with culinary influences from Greece, Roman, Gallic, Germany, Turkish, Hebrew, Slavic, Arab, Chinese and other civilizations. In this sense, there really is no one Italian cuisine because each area boasts of its own specialties. Not only is the food of Italy highly regionalized, but a high priority is also placed on the use of fresh available produce.

Although traditional Italian dishes vary by region, they also do not follow strictly to a North/South pattern either. The north tends to use more butter, creams, polenta, mascarpone, grana padano and Parmigiano cheeses, risotto, lasagna and fresh egg pasta, while the south is more tomato and olive oil based cooking, along with mozzarella, caciocavallo and peconrino cheeses, and dried pasta. Coastal and central regions often use tortellini, ravioli and prosciutto in their cooking. Even pizza varies across the country. In Rome the crusts are thin and cracker-like, while Neapolitan and Sicilian pizzas have a thicker crust.

For most Italians, pasta is the first course in a meal with the exception of the far north where risotto or polenta is the norm. Vegetables, grains and legumes play a regular part of many Italian diets with meat often not being a regular part of everyday meals, Olive oil is usually seen in its dark green state (from its first pressing) in the south, where in the north a more refined, golden oil is seen.

Basically, Italian cuisine consists of a combination of vegetables, grains, fruits, fish, cheeses and a some meats, with fowl and game usually seasoned or cooked with olive oil (with the exception of the far north). La cucina povera, the food of the poorer Italian people of the southern coastal area, has shaped a diet popular for centuries but now there is a resurgence of this "poor people's food", the Mediterranean diet, which is now being touted as the model around which we should restructure our eating habits.

Breakfast is considered a minor meal in Italy, often consisting of nothing more than a bread roll and milky coffee (café latte). Traditional lunches tend to be larger, have several courses and are eaten slowly. Italian children don't go to school in the afternoon, and because of the heat, many small businesses close from midday until about 4pm which makes lunch the social meal of the day.

The traditional menu structure in Italy consists of basically eight courses, but the long traditional Italian menu is typically kept for special occasions such as weddings, with everyday fare including only the first and second courses, with the side dish being served with the second course. As an exception to this order, a unique course, Piatto unico, can replace the first or second course with, for example, pizza.

The traditional menu consists of:

1. ANTIPASTO – which are hot or cold appetizers, literally it means “before the pasta”; consists of a varied combination of colorful foods. The most popular ingredients are melon or tomatoes served with prosciutto cut into very thin slices. Lettuce, such as the slightly bitter endives or rocket, or other green leaves, such as the aniseed-tasting fennel, are typically used as a garnish, placed around the edges of the serving dish. Salami, mortadella, coppa and zampone, manufactured meat products, are common in antipasti. The artistry of the food is as important to Italians as the taste. For example the reddish colour of salami provides a good contrast to the green lettuce. Fish and other seafood may also be used in the antipasti course and, of course, olives and artichokes are also common servings, as are mushrooms (fungi) seasoned with salt, pepper and lemon juice.

2. PRIMO (first course) – which usually consists of a hot dish such as pasta, risotto, gnocchi, polenta or soup, with many vegetarian options. There are many types of pasta, each type usually named after its shape with common types including spirali (spirals), farfalle (butterflies; sometimes described as 'bow-tie-shaped'). Penne (hollow tubes) and conchiglie (shells). Different shapes are supposed to be better with the different types of sauces. Spirals are two strips of pasta twirled around each other and are used with the heavier sauces, such as those containing minced meat and vegetables. Rigatoni is cylinders or tubes, with a wide diameter and grooves (or lines) on the outside. The grooves are supposed to hold the sauce onto the pasta, meaning that this pasta is good with runnier sauces. Then there is the group of pasta made up of long thin strands, which includes the most common type of pasta, spaghetti. Typically you eat this type of pasta by coiling its long thin strands around a fork. Other long thin pastas are tagliatelle, fettuccine and linguini, which are all varieties of flattened spaghetti. Extremely thin strands of pasta are called vermicelli (meaning 'little worms'). Yet another group of pasta is made of flat sheets (lasagna) or tubes (cannelloni), which are either layered or stuffed with meat and cheese fillings. Some pastas have 'pockets' to hold the sauce inside them instead of outside like ravioli or tortellini, which are soft sheets of pasta rolled around meat or cheese. Italians cook pasta of all kinds, whether fresh or dried, in boiling water until al dente ('to the teeth', meaning still a tiny bit hard in the centre. It is then served immediately in a bowl with sauce or cheese.

3. SECONDO (second course) – this is usually the main dish of fish or meat. Veal, pork and chicken are traditionally the most common and are often pan-fried or casseroled. Beef is used as steaks (bistecca), while lamb (agnello) is roasted on special occasions, such as Easter and Christmas. Fish and other seafood are often used as main courses.

4. CONTORNO (side dish) – this may be a salad or cooked vegetable. Salad is traditionally served with the main course. Common vegetables are beans (greens and pulses), potatoes (often sautéed), and carrots as well as salads.

5. FORMAGIIO AND FRUTTA (cheese and fruit) – this is the first dessert course and the fruit and cheese are usually served together. Grapes, peaches, apricots and citrus fruits are a major product of Italy's agricultural industry and are common.

6. DOLCE (dessert) – the cakes and cookies course Italians produce many sweet desserts and 'sweet treats', including Amaretti, almond-flavoured meringues, which Australians call macaroons, Panforte, a sweet semi-hard 'strong bread' based on nuts and containing dried fruit (a classic Christmas treat from Siena), and. Pannettone, a very rich bread-cake (another Christmas treat).

7. CAFFÉ (coffee) – which is usually espresso coffee

8. DIGESTIVE (liqueurs) – which may be grappa, amaro, or Limon cello. The wine industry has been important to Italy for centuries and the most common drink associated with Italy is wine. Until recently, and even now in the countryside, most Italians would make their own red or white house wine after the grape harvest. This would be drunk at every lunch and dinner. Even children are given wine to drink, but it is usually watered down with mineral water. Before dinner many Italians drink an amaro (bitter) to stimulate the digestive system, while after dinner they may drink sweet wines, such as marsala (from Sicily). Children are also sometimes given Marsala, beaten with a raw egg and sugar into zabaglione, to strengthen them.


Modern pizza has evolved from pizzas made by peasants in Naples, Italy, but more than a few Mediterranean peoples can claim to have 'invented' the pizza. In ancient times many civilizations created dishes of flat bread with various herbs and toppings. As a staple for the poor, it was a matter of necessity that food could be eaten without utensils, and that the 'plate' it was served on could be eaten as well. They made a bread crust from flour, water and yeast, topped it with olive oil, herbs, cheeses, sometimes even leftovers, and baked the whole thing in a stone oven.

Given that most pizza connoisseurs today consider the tomato sauce to be the key ingredient, it may be surprising that pizza pre-dates the introduction of tomatoes to Europe. Tomatoes reached Italy by way of Spain in the early 1500s but were thought to be poisonous. It was several decades later that tomatoes topped a flatbread in the form of a pizza.

Italian cuisine is very popular in all its forms and is imitated all over the world. Look for a few Italian recipes on June’s Recipes page, and visit our Marketplace to find Italian cookbooks and herbs and spices to make your families Italian dishes more authentic.

About the Author

A great resource for your family meals is the new e-cookbook, "Good Cooking Central Cookbook". It offers easy-to-prepare, delicious family-tested recipies. Available at:


Vegetarian (Paperback)

Vegetarian (Paperback)


Provides 300 healthy vegetarian recipes, including vegan choices, that draw from a number of different ethnic traditions, in a full color book that covers salads, stir fries, pizza, stews, pasta and noodles, grains, casseroles, breads, desserts and much more. Original.

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