When vegetarians in their 80s or 90s are asked what sort of food they like, the answer often includes ‘nice, plain food’. People whose formative years were in the UK before the 1970s had little exposure to the international influences which now enrich our diet.

Many vegetarians tend to be adventurous in their food; but some older vegetarians, like older people generally, can view more exotic foods with suspicion. Hot spices can be difficult for some older people – so it’s worth finding out the preferences of those you are cooking for.

The Asian community traditionally cares for its older generation within the extended
family, but, in the UK, this community is making increasing use of care facilities. A higher proportion of Asians are vegetarian, so this will lead to a growing demand for ethnic vegetarian meals. And over the next few decades more care service-users generally are likely to want ethnic food regularly. VfL will include ‘world cuisine’ choices within its Recipe Service – see later.

Tofu – it’s wonderful

Tofu is top of the class for protein value and digestibility and is readily available. It’s made from soya beans and absorbs flavours around it. It can take on ‘meaty’ qualities or creamy, dairy-like qualities and can be added to vegetable dishes to boost protein intake or liquidised into soups. It’s a brilliant ingredient when catering for vegans – and well worth getting to know.