Latest news with #vegetarian
Daily Mail
a day ago
- Health
- Daily Mail
Forget the ‘vegan hippie' stereotype! People who follow plant-based diets are more POWER-HUNGRY than meat-eaters, study find
You might think that vegetarians and vegans are a bunch of peace-loving hippies. But a new study shows that the stereotype of the tofu-eating pacifist couldn't be further from the truth. Contrary to popular belief, vegetarians actually have a greater hunger for power than their omnivorous peers. Meat-eaters, meanwhile, are more strongly associated with values like kindness, conformity, and social harmony. Study author Dr John Nezlek, of SWPS University in Warsaw, says this mistaken impression likely emerges from the fact that the overwhelming majority of vegetarians are women. However, in reality, vegetarians are much more likely to express traditionally masculine values, such as the desire for personal success, than 'manly' meat-eaters. Dr Nezlek told MailOnline: 'When you think about a vegetarian, you think of someone who's warm, fuzzy, and 'huggy'. 'Well, in terms of the values that people espouse and what they aspire to, it's just not the case.' Dr Nezlek surveyed 3,792 vegetarians, including vegans and those on plant-based diets, and non-vegetarians from the US and Poland. Unlike previous studies which focused on vegetarians' personality traits, Dr Nezlek surveyed the participants to study their deepest convictions and values. During the study participants were given short descriptions of hypothetical individuals such as 'he likes to impress other people' or 'thinking up new ideas and being creative is important to her'. For each of these descriptions, the participant was then asked: 'Do you see yourself in that person?' - responding on a scale from one, not at all, to six, very much like me. These tests are designed to reveal the set of basic values that influence people's patterns of behaviour throughout their lives and determine many of their choices. But when the data came back, the results were so far removed from the established stereotypes that Dr Nezlek initially thought something had gone wrong with the test. However, after collecting more samples, the results clearly showed that everything most people think about vegetarians is incorrect. Contrary to popular belief, vegetarians were consistently more likely to align themselves with values linked to power, defined as the desire for control over people and resources. Vegetarians were also more likely to value personal success or achievement and stimulation in the form of excitement, novelty, or challenges. Omnivores, on the other hand, were more likely to value conformity to social norms, safety and security, and preserving the welfare of those around them. Vegetarians still value 'benevolence', preserving or enhancing the welfare of those close to themselves, but not as much as meat eaters. These differences are not so large that they would be noticeable in one individual - what psychologists would call a 'small to moderate' difference. However, across a large enough population the difference between vegetarians and non-vegetarians would become apparent. Dr Nezlek says: 'Over time, small differences begin to have large consequences and, if you interact with vegetarians over and over again, you begin to see that these people are not tree huggers who are going to back down.' What is less clear is whether having these values predisposes someone towards becoming a vegetarian or if they are developed as a result of the lifestyle change. However, Dr Nezlek says that upcoming research on how long people have remained vegetarian may be able to shed light on this question in the future. Vegetarians also gave less emphasis to values such as conformity, security, and benevolence which are linked with order and tradition. This suggests that the biggest difference between veggies and meat-eaters may be a desire for independence and a non-conformist streak. Yet it also points to a sort of psychological toughness and willingness to go against the grain which is required to be a vegetarian - a group which has historically been a 'berated minority'. Dr Nezlek says: 'If you're a member of a minority group which gets criticized more often than members of the majority, you've got to have some stones to hold those values. 'Particularly because vegetarians adopt their diets, that means they're going to have to stand up for themselves and you've got to have the values that support that.' WHAT SHOULD A BALANCED DIET LOOK LIKE? • Eat at least 5 portions of a variety of fruit and vegetables every day. All fresh, frozen, dried and canned fruit and vegetables count • Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates, ideally wholegrain • 30 grams of fibre a day: This is the same as eating all of the following: 5 portions of fruit and vegetables, 2 whole-wheat cereal biscuits, 2 thick slices of wholemeal bread and large baked potato with the skin on • Have some dairy or dairy alternatives (such as soya drinks) choosing lower fat and lower sugar options • Eat some beans, pulses, fish, eggs, meat and other proteins (including 2 portions of fish every week, one of which should be oily) • Choose unsaturated oils and spreads and consuming in small amounts • Drink 6-8 cups/glasses of water a day
The Independent
a day ago
- Science
- The Independent
Study offers surprising insights into vegetarians' psyches
A study of more than 3,500 adults in Poland and the US found that vegetarians are more likely to value social status and personal ambition than meat -eaters. Vegetarians showed a greater appetite for novelty and challenge, aligning with values that improve their social standing. Meat-eaters were found to prioritise tradition, conformity, benevolence, and security. Professor John Nezlek noted the common association between meat and masculinity, saying that vegetarians are often perceived as more benevolent, but the study found the opposite. The study suggests vegetarians are independent thinkers who strongly hold their beliefs, willing to stand by their principles as a social minority.
Irish Times
4 days ago
- General
- Irish Times
Spiced coconut and cauliflower soup with peanut rayu
Serves : 2 Course : Lunch Cooking Time : 15 mins Prep Time : 5 mins Ingredients 2tbs vegetable oil 350g cauliflower 1 onion, diced 2 cloves garlic, chopped 300ml coconut milk 300ml vegetable stock Sea salt and black pepper 1tbs ground coriander ½tbs ground cumin 1tsp chilli flakes For the topping: 1tbs peanut rayu Zest of half a lime Place a saucepan on the heat and add the oil. Chop the cauliflower into small florets and add to the pan along with the onion and garlic. Cook for about five minutes on a medium heat, stirring occasionally, until the veg begins to caramelise evenly, then add the coconut milk and stock and stir to bring together. Season with salt and pepper, then stir in the coriander, cumin and chilli flakes and bring to the boil. Then turn down the heat to low and allow to simmer for 10 minutes, before removing from the heat and allowing to cool slightly. Place in a blender and blend until smooth (add a little more stock if too thick). Spoon into bowls, then top with some peanut rayu and garnish with some lemon zest.
Irish Times
4 days ago
- General
- Irish Times
Gazpacho with black olive, basil and feta
Serves : 2 Course : Lunch, Dinner Prep Time : 1 hr Ingredients 500g cherry vine tomatoes 2 cloves garlic Sea salt and black pepper 60g leftover bread, crust removed, torn into small pieces About 200ml vegetable stock, cooled 5tbs good quality olive oil Juice of half a lemon 1tsp sugar ½tsp tabasco For the topping: 1tbs good quality olive oil 50g pitted black olives, chopped Handful picked basil leaves 30g feta cheese, crumbled Preheat the oven to 140 degrees. Slice the cherry tomatoes in half and place on a lined oven tray along with the garlic cloves. Season with salt and pepper and roast in the oven for one hour at 140 degrees. Remove from the oven and allow to cool. Place the cherry tomatoes, garlic, bread, vegetable stock, olive oil, lemon juice, sugar and Tabasco into a blender and blend until smooth. You can add more stock if needed until it reaches the desired consistency. Cover and place in the fridge for two hours before serving but it can be left in the fridge overnight. To serve, spoon into bowls. Top with some more olive oil, black olives, basil leaves and some crumbled feta.
Condé Nast Traveler
4 days ago
- Entertainment
- Condé Nast Traveler
The Best Vegetarian Restaurants in London
Forget under-seasoned zucchini flowers and sad hunks of tofu—the best vegetarian restaurants in London are dining destinations that rival the fanciest, meat-heavy establishments. Whether it's multi-course Indian feasts in Chelsea that cater to vegetarians and vegans alongside carnivores or a Hammersmith favorite that has fed the suburb's foodies hearty seasonal fare since the 1980s, there's something for every palate in the capital. These are the best addresses for committed vegetarians in London right now, from purely plant-based spots to glitzy dining rooms where vegetables are never second-rate citizens in the kitchen. A version of this article originally appeared in Condé Nast Traveller UK. Oliveira Kitchen Oliveira Kitchen Oliveira Kitchen Best for: an imaginative, creative tasting menu Brazilian chef E Amélio de Oliveira first opened the creative vegetarian restaurant Oliveira Kitchen on a quiet, unassuming street in East Sheen. After receiving glowing reviews from regulars and growing a following, the restaurant naturally outgrew its space and has since relocated to a larger venue on the busier streets of Shoreditch. Chefs prepare plates in the circular kitchen, which takes center stage on the ground-floor modern dining room; a space downstairs holds plenty more customers and is often packed on Friday and Saturday evenings. The à la carte menu sits alongside a tasting menu and, seasonally, a truffle menu, each utilizing exotic flavors for an around-the-world dining experience. Labneh, Orange Salsa, Togarashi and candied orange at Bubala Bubala Bubala Best for: cutting-edge veg
