Beetles for Breakfast?

When I was in college I travelled to South Korea to stay with a good friend and her family who lived in Seoul.  During my visit they introduced me to many of the local traditions, including many cuisine and food-related customs. Imagine my never-been-out-of-the-U.S.-before surprise when one of their favorite delicacies was silk worms! What!? I marveled at the women cooking these worms in pots on fire pits outside at a traditional Korean festival.

Although exotic to me, many cultures regularly consume "insects" as protein sources.  An estimated 2.5 billion people regularly consume insects. The United Kingdom is considering adding insect protein to its food supply. The basic reason to include insects in the diet is to provide a non-animal protein source. Read more about it in Insect and food pyramids could help reduce meat consumption , which sourced info from a new article in the journal Appetite called, "Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution."

Are you trying to reduce your meat consumption? If so, here are ways that Dining can help you with that goal:

• try Meatless Monday dishes at the grill every Monday at all 5 residential restaurants
• visit Roots, the all-vegan restaurant on Muir College
• choose the vegetarian or vegan options available daily; check Dining's site for the green VT label (vegetarian) or blue VG label (vegan)
• utilize the salad bar
• order a vegetarian sandwich at the deli
• who says you have to have an entree? try a meal of 3 vegetarian "sides" such as the vegetarian soup, a spinach leaf salad with garbanzo beans and tomatoes, and a yogurt
• choose veggie options at a Place & Market
• no, Dining is NOT serving bugs!

Happy Meatless Monday!

El Capitan at Roots

My lunch - El Capitan from Roots

I LOVE Roots, the all-vegan restaurant on Muir College and I have a new favorite menu item since my old favorite, the Grant Grove, was not popular among students last quarter and has been switched out for some new ones.  My new favorite, El Capitan, is a sun-dried tomato Italian Tofurky sausage with sauteed peppers and onions and vegan "mozzarella."  I love the flavor of the tofurky combined with the peppers and onions.

You definitely don't have to be vegan to enjoy the deliciousness that is Roots.  It's also a really nice, serene, and extremely close-by alternative to the nearly always busy Pines restaurant. Check it out and try a vegan meal. Here is Roots menu. 

Are you looking for some vegan/vegetarian info?
Then check out this cool Vegan MyPlate from the Vegetarian Resource Group, which is a vegetarian advocacy group that hails from one of the most awesome places ever: Baltimore. (GO RAVENS!)

Are You Keen on Quinoa?

I've heard the word quinoa pronounced many different ways but here's the deal, it's KEEN-wah.  I like it when people say kwah-NO-ah, though; that's just fun.

Anyway, quinoa is healthy and really getting popular in the U.S. these days, which is neat because it's been used in South America for thousands of years.  Dining's executive chef Vaughn Vargus likes quinoa so much that he even included it in a culinary competition he was in last year. Here's Chef Vaughn providing a cooking demo at the Zone.

UC San Diego Dining's executive chef Vaughn Vargus, CEC, CCA

Why eat quinoa?

• it's yummy
• it's higher in protein than most grains**
• it can be eaten all sorts of ways
• it's vegan
• it's gluten-free for those who need gluten-free options
• it's filling

**Technically quinoa is not actually a grain. The Whole Grains Council says that, "Botanically, quinoa is related to beets, chard and spinach, and in fact the leaves can be eaten as well as the grains." Read more about it here.

Where can you get some quinoa on campus right now? At Roots! Check out the Half Dome, a
multi grain burger made of red quinoa, barley & cornmeal on a vegan roll.

New Vegan Items at Roots

The all-vegan Roots restaurant on Muir College has new menu items this quarter.  Come by to check out these new tasty delights:

• Hetch Hetchy - Potato gnocchi, fresh edamame and sauteed spinach with a drizzle of balsamic glaze
• Wawona - thinly sliced and rolled eggplant filled with soy ricotta, and housemade tomato sauce
• El Capitan - sun-dried tomato Italian tofurkey sausage with sauteed pepper and onions, vegan mozzarella (this dietitian's current favorite!)
• Half Dome - multigrain burger made of red quinoa, barley and cornmeal on a vegan roll
• 3 All New Smoothies

Or try one of your favorites from winter quarter like the Root (pictured below)

The Root, vegan "berger" and portobello mushrooms





Roots Restaurant on Muir - Vegan Deliciousness

I had lunch at Roots Restaurant on Muir College - the picture above is my lunch, the Grant Grove, a mixed legume salad with artichoke hearts, kalamata olives, carrots, bermuda onions and tofu "feta" on a bed of organic spinach. D-E-L-I-C-I-O-U-S!

Roots is an all-vegan restaurant that Dining opened this quarter - the vision is to provide tasty, healthy, vegan dishes to all who are interested.  You certainly don't have to be vegan to eat a vegan meal...and the Grant Grove satisfied my large appetite for lunch!

My colleague had the butternut squash soup - I tasted this soup as well. If you're a fan of butternut squash like I am, you'll love it.  I like having scallions added onto soups and chilis as well but those are optional if they're not your preference.

Check out Roots restaurant.  It's my new favorite spot to eat on campus. 

Are You Seeing These Signs?

Have you seen these green signs in Dining restaurants? These signs are to help you quickly identify vegetarian and vegan choices.

If you can't find one of these signs or whatever it is that you are looking for during any given meal, what do you do?

ASK A MANAGER!

We are happy to help and will make sure that you get the vegan, vegetarian or meat-containing meal that you want.

LiveWell with Vegetarian Gnocchi today at Pines

Today's LiveWell meal at Pines restaurant on Muir College is one of my favorites, the Vegetarian Potato Gnocchi.

I like this dish because it's tasty and filling but also contains veggies like zucchini, cherry tomatoes, spinach and shallots. The recipe also calls for parmesan cheese so the recipe meets vegetarian but not vegan requirements.

If you are vegan and would like to try this dish, please ask to speak with the manager on duty. We can make the dish for you without the parmesan cheese. All other ingredients meet vegan requirements.

Like soy milk?

Pines restaurant on Muir College has soy milk in the "moo cow" dispensers. The soy milk cost $1.59 for a 16-ounce glass (the regular reusable glasses in Dining Services.) Why do people choose soy milk?

• it's lactose free


• it's vegan


• some people prefer the taste

Let me know what you think - do you want Dining Services to carry soy milk from the moo cow dispensers? Let me know by posting a comment to this blog post or email me at rmcdivitt@ucsd.edu You can also text Pines restaurant using the the Text N Tell program (info posted on the tables in Dining restaurants.)

Eat Right With Color, It's National Nutrition Month!

March is National Nutrition Month and this year's theme is Eat Right With Color.

Eating Right With Color can be accomplished by eating soup!

The picture to the right is of my vegan vegetable soup from Plaza Cafe. This soup contains several types of colors and veggies: green peas, white potatoes, orange carrots, yellow corn, green beans.

Soup is also soothing, particularly on a chilly day, and its volume tends to fill you up on fewer calories, which can be good if you're trying to lose weight.

You can find soup at every Dining Services' location. The healthier choices are broth-based (not cream-based) and contain a bunch of vegetables. Each restaurant serves at least one vegetarian soup daily.

If you have a favorite soup recipe, please send it to me! It will be considered for rotation into Dining's menu.

LiveWell Lunch today at Plaza Cafe

Today's LiveWell option at Plaza Cafe is the Curried Chicken with Indian Dahl. The picture here is of my lunch today. I had rice and steamed veggies on the side with my chicken and dahl (lentils). This dish is high in fiber and protein...and it's tasty!

If you are vegan or vegetarian, you can choose just the Dahl (which we make separately from the chicken).

Nutrition Facts for the Curried Chicken with Indian Dahl:

440 calories

11g fat

11g fiber

49g protein

Today At Pines

Today's Vegan Option at Pines is the LiveWell Yaki Soba Noodles.

It's only $5.95 with one side. Vegan, LiveWell, yummy!

Lactose Intolerant? Vegan? Got Milk?

All Dining Services restaurants and Places & Markets have lactose-free milk alternatives. If you are lactose-intolerant or vegan, soymilk is a good option for you.

The picture to the right is the soymilk available at Pines restaurant on Muir College.

Look for soymilk in the refrigerated cases of the restaurants and Places & Markets. Can't find it? Ask an employee who will be happy to assist you!

UCSD is on to Round 2 in the Most Vegan-Friendly Colleges Competition! We Need YOUR Vote!

Good news: UC San Diego will be moving on to round two of Peta2's Most Vegan-Friendly Colleges competition!

At this stage, UCSD is going up against UCLA!

Please keep supporting UCSD by voting here:
http://features.peta2.com/VeganColleges2010/default.asp?c=p210vfc31

UCSD is Among the Nation's Most Vegan-Friendly Colleges!!

From Ryan Huling, Assistant Manager of College Campaigns for PETA:

"I'm happy to report that after several months of deliberation and analysis, we have chosen UC San Diego as one of the most vegan-friendly colleges in the U.S. This nomination was made based on both the quality and quantity of vegan options available to students on campus as well as feedback from students on the receptiveness and creativity of dining staff, and this is something that the university can be very proud of....

Additionally, please feel free to alert students on campus that their university has received this honor—and that it was their feedback that made it all possible. Students can show their support for UCSD and encourage us to choose their school for this year's top spot by clicking on the link below:
http://features.peta2.com/VeganColleges2010/default.asp?c=p210vfc31

We will be alerting local media outlets of this honor, and the first round of voting ends on October 18. Let me know if you have any questions in the meantime.
Thanks, and congratulations!"

Sincerely,
Ryan Huling
Assistant Manager of College Campaigns
peta2.com

Meatless Monday!

Every Monday is Meatless Monday at all Dining Services' grill stations. If you are a meat-eater, don't freak out! Reducing your animal fat intake could improve your health (lowering cancer and heart disease risk). Veggie meals also take less energy to produce so, in essence, those greens are green!

Here are some Meatless Monday options for today:

Plaza Cafe: Soy Sloppy Joe's, Philly Soysteaks, Veggies w/Swiss on Flatbread

OVT: Cheese Ravioli with veggies and garlic bread

Cafe V: Vyro sandwich, Black Bean burger, Boca burgers, Grilled Veggie Quesadilla, 3-Cheese Grilled Sandwich

Pines: Eggplant & Hummus Grilled Sandwich, Veggie Loaf

Have a great Meatless Monday!

Mmmm, good at Goody's

Goody's burritos are AWESOME but there are other choices from this restaurant, including the Grilled Veggies sandwich pictured at right.

This sandwich is vegetarian if you choose the one with cheese. If you are vegan, feel free to order this sandwich "without cheese." Also feel free to request a different bread.

There are many ways to get your daily vegetables and having a sandwich piled high with veggies is a good one! ...or should I say a "Goody's one!?"

Goody's Goodies

I met a friend from the Wellness Center (http://wellness.ucsd.edu/ ) for lunch at Goody's Place today. Chef Vaughn (Dining Services' executive chef) also joined us. The 3 of us talked about vegan and vegetarian eating on campus while munching on some delicious Goody's food.

Here is a photo of my lunch: a burrito bowl with cilantro rice, pinto beans, lettuce, guacamole, fajita vegetables, cheese, tomato salsa and fire-roasted salsa. My choice today was vegetarian. If you prefer a vegan option, you could order this same bowl just without the cheese.

LiveWell Yaki Soba Noodles (vegan too!)

Check out the LiveWell Yaki Soba Noodles with Garlic Vegetables from Plaza Cafe. This dish is available at each of the Dining Services' restaurants on a rotating basis. It's delicious and it's vegan. The noodles contain these ingredients: noodles, celery, green and yellow onions, cabbage, canola, sesame and olive oils, soy sauce, rice vinegar, and ground ginger.

Nutrition Facts for these noodles:
(per 8oz)
279 calories, 9g fat, 40g carbs, 5g fiber, 11g protein.

I paired these noodles with steamed vegetables (broccoli is one of my favorites).
Delicious, healthy, animal-product-free!

Live Well with LiveWell meals

LiveWell = Student Wellness at UC San Diego

LiveWell Meals are healthy, delicious, dietitian-approved meals served everyday in Dining Services. In this photo you will see the LiveWell Indian-Spiced Eggplant & Cauliflower main entree (vegan) with basmati rice and green beans from Cafe Ventanas.

Learn more about LiveWell UC San Diego: http://wellness.ucsd.edu/LiveWell.shtml