Cat Character Sweet Bun

Two fillings of either sweet potato paste or chestnut paste are offered. The price for a set of 4 buns is 3,200 yen plus tax in Japan.


Indian-style Vegetarian Dish with Potatoes and Peas


2 tablespoons sunflower oil
1 teaspoon cumin seeds
2 teaspoons ginger-garlic paste
1 fresh green chili, minced
2 tablespoons tomato puree
1 teaspoon turmeric powder
2 large potatoes, peeled and cubed
5 oz green peas, shelled if fresh, or frozen


  1. Heat the sunflower oil in a wok or shallow saucepan.
  2. Add the cumin seeds and allow them to darken. This happens quite quickly so make sure that your next ingredient is to hand. becomes quite brittle and can be readily powdered if desired.
  3. Mix in the ginger-garlic paste and the green chili.
  4. Stir in the tomato puree and the turmeric powder. Add a few tablespoons of water so that the spices cook and the oil separates.
  5. Add the potatoes and fresh peas, if using, and season with salt. If using frozen peas, add them when the potatoes are half cooked.
  6. Pour in 10 fluid oz hot water and bring to the boil. Reduce the heat, cover and cook until the vegetables are done. You may need to add more water if the curry dries up.
  7. Serve hot, with a sprinkling of fresh coriander, if desired.

Makes 4 servings.

Source: Indian in Six

Vegetarian Glossary of Terms

A vegetarian diet can include foods that may be unfamiliar to you. Below is a glossary of terms that are a common part of a vegetarian diet.

Casein: A milk protein sometimes used in otherwise non-dairy products such as soymilk, soy cheese and non-dairy creamer. Vegans do not consume casein.

Legumes: The vegetable family that includes beans, lentils, peas and peanuts, all of which are great sources of vegetable protein.

Nutritional Yeast: A health supplement grown on molasses, sugar beets or wood pulp. May be used as a condiment or added to recipes to provide a cheese-like flavor.

Rennet: An enzyme from the stomach of slaughtered calves, used to coagulate cheese. Found in many, but not all dairy cheeses.

Seitan: A vegetarian replacement for meat, made of the protein gluten extracted from wheat.

Soybean: A legume, which is an excellent, inexpensive vegan source of protein and iron. Soybeans are used to make a number of vegetarian and vegan substitutions for meat, dairy and eggs.

Non-dairy cheese: A cheese-like product made from soybeans, other legumes or nuts. Non-dairy cheeses come in most of the same varieties as dairy cheeses, such as parmesan, mozzarella and cheddar. However, some lactose-free cheeses are not vegan as they contain the animal protein casein.

Plant milk: A milk-like product made from soybeans, nuts, seeds, grains or coconut. While soy milk is most similar to cow’s milk in terms of protein content, most plant milk nutrient profiles are different than that of dairy milk. Some plant milks are fortified with nutrients such as calcium, vitamin D and vitamin B12.

Tempeh: A replacement for meat, made from fermented soybeans.

Textured Vegetable Protein: Derived from soy flour, TVP commonly is used in vegetarian restaurants as a substitute for ground beef.

Tofu: A replacement for meat, eggs and cheese, made from curdled soy milk and pressed into blocks. Tofu can be eaten fresh or cooked in many different ways and is an excellent source of protein.

Types and uses of tofu:

  • Extra-firm tofu: frying, roasting, grilling or marinating
  • Firm tofu: stir-frying, boiling or to use as filling
  • Soft tofu: pureeing
  • Silken tofu: pureeing, simmering, egg substitution, used in vegan desserts and smoothies

Information provided by Vegetarian Nutrition, a dietetic practice group of the Academy of Nutrition and Dietetics.

Source: Academy of Nutrition and Dietetics

4 Nutrients You Need for a Healthy Vegetarian Diet

Rachel Meltzer Warren wrote . . . . . .

Vegetarian Awareness Month is a good time to note that becoming a vegetarian, even part-time, is a smart move for your health. Plant-based diets help protect against cancer, heart disease, and a number of other health problems.

But there’s a healthy way to follow a vegetarian diet and a not-so-healthy way. Sometimes when people decide to go vegan or vegetarian, they cut out meat and dairy but don’t replace them with foods that are nutritious, and as a result run the risk of falling short nutritionally. For a healthy vegetarian diet, Reed Mangels, Ph.D., R.D., an adjunct associate professor of nutrition at the University of Massachusetts Amherst, suggests that you get enough of these four important nutrients.

1. Protein

Your body uses protein to build tissues, including muscle. The recommended amount of protein is 0.4 gram of protein per pound of body weight each day; 1 gram per pound if you are an athlete. Older adults over 65 may need 0.6 gram per pound because muscle mass naturally declines as we get older. For 150-pound person, that’s 60 to 150 grams. Meat and dairy supply a lot of protein, even in a small serving. For example, 3 1⁄2 ounces of chicken breast has 31 grams. Six ounces of nonfat plain Greek yogurt has 18 grams, and one large egg has 6 grams. But there are protein-rich plant foods, too. Some examples include: 4 ounces of tofu, 18 grams; 1 cup of cooked chickpeas, 15 grams; 1 cup of cooked quinoa, 8 grams; and 1 cup of cooked bulgur, 7 grams. For a healthy vegetarian diet, include a muscle-boosting protein source such as beans, nuts, quinoa, and tofu at every meal.

2. Calcium

This mineral helps build bone and is also important for vascular and muscle function and nerve transmission. The amount you need daily is 1,000 milligrams, but needs increase for men once they reach 70 and for women 50 and older. Cut back on dairy products, and your intake of the bone-building mineral will probably take a hit. Include foods such as almonds, broccoli, collard greens, kale, fortified soy or other plant milks, and tofu to meet your needs.

3. Iron

In its plant-based form (“nonheme”), iron isn’t absorbed as well as iron in meats (“heme”). Iron needs drop for women after menopause (men’s needs stay consistent), but getting enough can be a challenge for plant-based eaters of all ages. Pair foods containing the anemia-preventing mineral—lentils, soybeans, Swiss chard—with sources of vitamin C, like oranges and red bell peppers. Doing so helps boost iron absorption.

4. Vitamin B12

Crucial for the brain and nervous system, vitamin B12 is mainly found in animal foods such as meat, shellfish, and dairy products. But many adults over 50 have difficulty absorbing B12 from the usual sources. So look for fortified almond or coconut milk, breakfast cereals, and meat alternatives, like tempeh.

Source: Consumer Reports

Rheumatoid Arthritis Linked to an Increased Risk of COPD

New research suggests that rheumatoid arthritis may increase the risk of developing chronic obstructive pulmonary disease (COPD). The findings, which appear in Arthritis Care & Research, indicate that greater vigilance may be needed to protect the respiratory health of individuals with chronic inflammatory conditions.

Research has demonstrated an association between COPD and inflammation, raising the question of whether prolonged inflammatory conditions such as rheumatoid arthritis predispose individuals to COPD. To investigate, a team led by Diane Lacaille, MD, FRCPC, MHSc, of Arthritis Research Canada and the University of British Columbia, examined information on individuals in the province of British Columbia who were diagnosed with rheumatoid arthritis between 1996 and 2006, and compared it with information on matched individuals in the general population. The analysis included 24,625 patients with rheumatoid arthritis and 25,396 controls.

The investigators found that the incidence of COPD hospitalization was greater in patients with rheumatoid arthritis than in the general population. After adjusting for potential confounding factors, individuals with rheumatoid arthritis had a 47% greater risk of needing to be hospitalized for COPD than controls. The increased risk remained significant after modelling for smoking and with varying COPD definitions.

“These findings are novel because it has only recently been recognized that inflammation plays a role in the development of COPD, and clinicians treating people with rheumatoid arthritis are not aware that their patients are at increased risk of developing COPD,” said Dr. Lacaille. “Our results emphasize the need to control inflammation, and in fact to aim for complete eradication of inflammation through effective treatment of rheumatoid arthritis.”

Dr. Lacaille added that clinicians and people living with rheumatoid arthritis should be vigilant in watching for early symptoms of COPD. “That way, appropriate tests can be administered to diagnose COPD early, at the onset of symptoms, so that effective treatments for COPD can be initiated before irreversible damage to the lungs occurs.” Such steps will improve long-term outcomes for patients and reduce the costs of COPD. The study also points to the need to address COPD risk factors — such as smoking — in people living with rheumatoid arthritis.

Source: Science Daily

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