Returning by popular request to the Carnegie, Wednesday, Nov. 5, from 2:30 p.m. to 4 p.m., chef Michael Laidlaw will again prepare and provide a special food demonstration in the continuing effort to present his introduction to vegan preparation and cooking.

Once a vegetarian, Laidlaw transitioned to vegan. According to Laidlaw, while vegetarians do not eat meat, fish or poultry, vegans, in addition to being vegetarian, do not use other animal products and by-products such as eggs, dairy products, honey or any items derived from animal products. People choose to be vegan for health, environmental and/or ethical reasons.

The key to a nutritionally sound vegan diet is variety. A healthy and varied vegan diet includes fruits, vegetables, leafy greens, whole grains, nuts, seeds and legumes. It is easy for a vegan diet to meet the recommendations for protein as long as calorie intake is adequate. Strict protein planning or combining is not necessary. The key is to eat a varied diet.

Almost all foods except for alcohol, sugar and fats provide some protein. Vegan sources include lentils, chickpeas, tofu, peas, peanut butter, soy milk, almonds, spinach, rice, whole wheat bread, potatoes, broccoli and kale.

Samples of recipes such as Lentil Loaf with Mushroom Gravy and macaroni and cheese will be provided upon arrival to the program. Laidlaw will then conduct food preparation and cook brussel sprouts with apple and shallot. A sample of this recipe will be offered as well.

Keeping my recipes to no more than five items is the key to a successful recipe, says Laidlaw.

Laidlaw focuses on easy-to-prepare recipes with very little preparation time involved, catering to people with busy lifestyles.

Limited seats are available for this free adult/senior education and enrichment program. To reserve a spot, contact the Carnegie at 770-683-1347. The Carnegie is located in downtown Newnan on the historic Courthouse square.

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Vegan chef gives free lessons, samples

Freshii

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Vegan Chili Yields 6- 8 servings

Ingredients: 1 cup vegetable stock 1 15 oz can tomato paste 2 cups of water 2 cups diced tomatoes 2 cups corn 2 cups black beans 2 cups pinto beans 2 cups chickpeas 2 cups kidney beans 4 large carrots chopped 1 cup of chopped celery 1 onion diced 2 cloves garlic chopped 1 jalapeo diced 1 cup mushrooms 2 green peppers 1/4 cup chili powder 2 Tbs fresh cilantro 1/4 cup sriracha sauce 2 Tbs paprika 1 tsp of ground oregano

For Serving: 6-8 cups of cooked quinoa rice (serve chili over quinoa if desired) 2 whole avocados sliced into fourths 1 head of broccoli

Directions: Heat the vegetable stock, tomato paste and water in pot over medium-high heat until simmering. Add the diced tomatoes, corn, black beans, pinto beans, chickpeas, carrots, celery, mushrooms, kidney beans, green peppers, jalapeo, onion, and garlic stirring occasionally, until softened, about 8 minutes. Add the sriracha sauce, chili powder, paprika, oregano, and cilantro, stir to coat the vegetables, and cook until fragrant, about 1 minute. Reduce heat to medium-low, cover, and simmer for 15 minutes. Serve warm. Pour over quinoa. Top with avocado and broccoli. Add additional toppings if desired.

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The upcoming season of cooking-reality show MasterChef Indiawill celebrate the rich Indian heritage of vegetarian food.Celebrity chef Sanjeev Kapoor, who is also one of the judges of the show, said the idea behind bidding adieu to the non-vegetarian food items in this season is to give a chance to vegetarian cooking enthusiasts.

This season is extremely special as MasterChef India-4will be vegetarian. India has a rich heritage of vegetarian food which has not been celebrated so far."This current season will give a chance to the vegetarian cooking enthusiasts who have not been able to participate in the last three seasons because they do not cook non-vegetarian food. This season will give a chance to both vegetarians and non-vegetarians to come and display their vegetarian cooking marvels," Kapoor said in a statement.

The Star Plus' culinary show is an adaptation of 'British 'MasterChef'. The other two judges of the upcoming season are yet to be announced. PTI NDS

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'MasterChef India 4' to go vegetarian

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A united voice of concerned Malaysians is needed to rescue a heritage building under threat.

KUALA LUMPUR: Hindraf Chairman P Waytha Moorthy said all Malaysians had a right to object to proposed re-development plans that could destroy the original facade of the Vivekananda Ashram in Brickfields.

In a statement issued today, he disagreed with a notice issued by DBKL stating that only neighbours within 200 metres of the Ashram could voice their objections.

According to Waytha, plans to change the structure of the building by constructing residential properties on the site was a matter of public interest and there is a need to safeguard and preserve our national treasure.

He said that based on Section 68 of the National Heritage Act 2005, any person can nominate a site as a heritage treasure and thus, DBKL had no right to restrict the public from voicing their objections.

Waytha noted that since the Vivekananda Ashram fits all the criteria required to be classified as a heritage site, the public should strive to protect and preserve the Ashram which he considered a national treasure.

He urged all Malaysians irrespective of race, religion or creed to come forward and lend their support to save a slice of the citys vanishing heritage.

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