TORONTO, Nov. 28, 2018 /CNW/ - Holiday hosts planning this year's festivities may want to take into account the latest research from Dalhousie University. Canadians are changing their perspectives on meat consumption, with 6.4 million already restricting or eliminating meat from their diets. While the millennial and Gen Y demographic make up 63% of those who are Vegan, 42% of Flexitarians - flexible vegetarians, with some meat consumption – are Baby Boomers. Reasons cited for the dietary shift include added health benefits of vegetarianism, environmental concerns, meat prices and animal activism.

While the festive turkey and ham may still be on the menu, ensuring all guests get up from the dinner table satisfied has home chefs exploring new options. Sweet Potato Chronicles' cookbook authors and bloggers Ceri Marsh and Laura Keogh, who focus on "the never-ending story of the well – fed family" have created quick and easy vegetarian options that will appeal to all dinner guests.  Marsh and Keogh are conscious of what they are feeding their families but have a realistic approach in juggling busy schedules with healthy meal planning. "There are so many excellent meatless, plant-based options available that whipping up a totally vegetarian menu is easy, delicious and healthy", says Keogh. The duo have developed a vegetarian holiday menu that includes everything from hors d 'oeuvres to main dishes.

"Our cucumber hors d'oeuvres topped with ricotta cheese and Yves Veggie Bacon take literally less than 15 minutes to make", says Marsh.  For the main course, consider putting a unique spin on a classic. "Who doesn't love lasagna?" adds Keogh. "We created a sweet potato lasagna that swaps out noodles for sweet potatoes and incorporates Yves Italian Ground Round. These subtle changes to a well-loved dish make it a healthier option, while still satisfying that comfort food craving." Other recipes include veggie Italian sausage and fennel prepared in a sheet pan, Yorkshire pudding bites prepared with veggie ground round, mushrooms and horseradish and zucchini enchiladas. If the crew is craving the next day left over traditional turkey sandwich, the grilled veggie turkey slice, camembert with cranberry sandwich will fit the bill.

"Another added benefit of a vegetarian holiday meal is that the prep time is considerably shorter," says Keogh. "You can spend time with friends and family without spending six hours in the kitchen stressing that the turkey is under cooked or over cooked."

The tilt in eating patterns has staying power with several governments around the world adjusting their food guides. The new Canadian Food Guide encourages an increase in plant-based alternatives. "The explosion of plant-based options at groceries stores and restaurants make it a lot more accessible to live a meatless or reduced meat consumption lifestyle. Yves Veggie Cuisine^® is at the forefront of this movement," says Sandro D'Ascanio, Vice President, Marketing and R&D of Yves Veggie Cuisine^®.

Yves Veggie Cuisine^® products:

• Do not have artificial colours or flavours
• Do not have artificial preservatives
• Do not contains trans fat
• Many have a good source of protein
• Are Non GMO project verified

ABOUT Yves Veggie Cuisine
Yves Veggie Cuisine® is Canada's #1 brand of delicious plant-based protein options. For over 20 years, Yves Veggie Cuisine® has always been committed to creating delicious products that meet the needs of the health-conscious consumer. With over 40 types of plant-based products, Yves Veggie Cuisine® provides nutritious options that can replace ground beef, hamburgers, hot dogs, deli slices and other favourites foods because they do not contain meat and are packed with veggies and nutritious grains. Yves Veggie Cuisine® products do not have artificial colours, flavours, preservatives or trans-fat. They are proudly non-GMO project verified and strive to achieve ultimate customer satisfaction, producing high quality products in an environmentally friendly way.

Images and recipes of Ceri and Laura's creations are available for download on the OverCat Media Hub at http://overcat.com/media-hub/. To request a password for The Media Hub please email cb@overcat.com. Ceri and Laura are available for interviews and cooking demonstrations, please e-mail Gillian DiCesare, gd@overcat.com or Chelsea Brooks, cb@overcat.com for assistance.