Plant-based diets are experiencing a surge in popularity worldwide, driven by a combination of factors ranging from health consciousness to environmental concerns. A “Vegan Food: Global Markets” report determined the global market for vegan food is estimated to grow from $40.1 billion in 2022 to $91.9 billion in 2027.
With increasing awareness about the potential health benefits of consuming more fruits, vegetables, grains, nuts, and seeds, many people are adopting plant-based diets to improve their overall well-being. A 2013 article in the Permanente Journal recommended that physicians should consider recommending a plant-based diet to all their patients, especially those with high blood pressure, diabetes, cardiovascular disease, or obesity.
Switching to a plant-based diet is becoming easier for the average consumer. There is a growing availability and variety of vegan food options in grocery stores and restaurants, and food delivery services have made it increasingly convenient to transition to or incorporate more plant-based meals into diets. A 2021 “Market Research Report” projected the global meat substitutes market will reach $4.04 Billion in 2027, up from $1.89 Billion in 2021.
If you're curious about starting a plant-based diet regimen, you can get started by trying a delicious 4-course dinner menu. Start with a light and refreshing Roasted Green Tomato Soup, followed by a vegan Quinoa Greek Salad. The star of the meal is the hearty vegan Eggplant Parmesan, and finish off your evening with a sweet Chia Seed Pudding. Read on for the recipes and enjoy your plant-based journey!
Previously shared by ACHS Institutional Effectiveness Project Manager Heather Baley
Ingredients
Directions: Preheat your oven to 375 degrees. Cut the tomatoes in half and the onion half into quarters. Peel the garlic cloves. Brush all ingredients with olive oil and place them on a foil-lined pan. Cook for 30 minutes, flip your ingredients over, and cook for another 15 minutes.
Add all ingredients to a pot and add ½ cup of water, or more if you like it less thick. The tomatoes will put off a lot of liquid, so you don’t need to add too much.
Add salt and pepper and blend all ingredients thoroughly until the mixture is smooth. An immersion blender is the preferred blending tool, as hot liquids may cause your blender to explode. Add any other spices that you’d like. A little curry powder is delicious!
Previously shared by ACHS Founding President Dorene Petersen
Ingredients:
Directions: Dice the cucumber, tomato, and bell pepper into cubes. Break up the vegan feta into small chunks. Finely chop the basil/oregano/thyme. Finely chop the olives and red onion (if you choose to add them). Zest half of the lemon rind and squeeze 1 tablespoon of the lemon juice. Crush the garlic clove.
Make a dressing by mixing the olive oil, balsamic vinegar, lemon juice, lemon zest, and crushed garlic. Toss all other ingredients gently with the dressing. Serves four.
Shared by ACHS Dean of Integrative Health and Nutrition Janet Ludwig
Ingredients:
Directions:
Previously shared by former ACHS VP of External Relations Judy Starr
Ingredients:
Directions: Mix all ingredients in a blender. Pour the mixture into a glass container, cover and chill for a few hours in the refrigerator. Add chocolate to the ingredients, or top it with your favorite fruit for variety.
Interested in learning more about holistic approaches to nutrition and how diet can affect your overall health? Explore ACHS Programs in Holistic Nutrition.
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