Interest in plant-based diets is growing and shoppers are exploring ways to enjoy more plant foods in their meals, often without turning totally to a vegetarian diet. From our in-store demo to tips on using canned beans, you’ll have the resources to answer many of the questions and concerns people have from “Am I getting enough protein and calcium?” to “How do I make these foods flavorful and appetizing for my family?” With this kit, you’ll be ready to answer their queries during Vegetarian Month in October or any time of the year!

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Plate with Question Mark

There are a range of ways to put more plant foods on our plates. This FAQ defines different types of plant-based diets – from vegan to flexitarian – and answers questions about nutritional needs and how to get started.

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Array of nuts

Many shoppers may think that meatless meals contain little or no protein. With this resource you can show them how easy it is to meet their protein needs with plant-based foods including legumes, nuts and seeds and soy. A chart is included, explaining daily requirements for protein, along with a sample menu for a day’s meals.

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Tofu and soybeans

Dairy products have long been known for providing calcium but there are plant foods that bring calcium to the mix as well. Leafy greens, fortified almond milk and soy foods are just a few that can be enjoyed not only for their delicious taste but for their bone-strengthening benefits, too. We feature a chart showing the amount of calcium per serving for a variety of plant foods.

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Watermelon, peaches, citrus, berries

Fiber, found only in plant foods, is necessary for good health and wellbeing. We explain the difference between soluble and insoluble fiber and provide tips on how to get the most flavor – and fiber – from fruits and vegetables. A chart of “Dozen Sources of Fiber” is included.

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Pantry Staples

Stock your pantry with these ten staples, then use the “Turn This Into That” tip sheet to make quick and easy meals — any day of the week.

 
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Oats Spilling out of Jute Bag

As shoppers become familiar with whole grains, such as brown rice and oats, they’ll be open to trying others. There are so many delicious ones to introduce them to including amaranth, sorghum and wheat berries, not to mention quinoa and farro. This resource answers some common questions about preparing grains and includes a handy cooking chart for 18 wholesome and tasty whole grains.

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Leafy Greens

Inflammation is a root-cause of many diseases, and leafy greens have been shown to combat it. This resource explains the health benefits of leafy greens and provides tips on choosing and enjoying them.

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Vegetables in a grilling pan

While we often associate grilling with burgers and steaks, grilling brings out the caramelized flavor of many foods including vegetables. We show how easy it is to prepare vegetables for maximum flavor and ease of cooking.

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Tofu on skewers with mushrooms and peppers

Tofu’s not just for stir fries. Learn three easy tips for successfully grilling this protein-rich food, and get the lowdown on which type is best for grilling.

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Yogurt topped with Chia Seeds

Chia seeds, with twice the omega-3s of walnuts – add crunch to salads, fiber to smoothies, and can be even be used as a vegan egg-substitute. 

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ONE_PlantBased_RoastedVegs.jpg

Raw, roasted, grated or sautéed, different techniques can change the taste and texture of vegetables. Check out this resource for inspiration and easy ideas to add more vegetables to the dinner table.

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Beans in bowl - chili

Canned beans are healthy, economical and versatile. From Oldways’ popular “12 Ways” series, we provide fun, easy and delicious ways to use beans every day of the week.

Social Media Resource
Twitter logo white bird on blue background

These tweet ideas have been written to coordinate with resources we’ve featured in this ONE Plant Based Diets Toolkit.