By Dana Jacobi

When Bart’s sister Lisa, on the popular cartoon, “The Simpsons,” became a vegetarian, it should have been a clue. Trends are often reflected in television shows, and teen vegetarianism is definitely a trend. Recent surveys show close to 40 percent of teens identify themselves as vegetarians. For many reasons - health, religion, ethics, weight, fashion, environment - American teens have largely given up Big Macs for veggie burgers.

There are vegetarian rock bands, vegetarian movie stars. And, for the record, Socrates, Leonardo da Vinci, Benjamin Franklin, Mahatma Gandhi, Albert Einstein and Clara Barton were all vegetarians.

The trend is also apparent at the supermarket. Until a few years ago, vegetarian foods were only available in health food stores. Now major supermarket chains carry vegetarian entrees and soy milk.

According to the American Institute for Cancer Research, a predominantly plant-based diet that includes a small amount of animal protein can help prevent chronic disease. For those who prefer to eliminate animal products, all the necessary nutrients for health are available in a well-balanced and varied vegetarian diet.

The key phrase is “well-balanced and varied.” A diet with plenty of vegetables, fruits, leafy greens, whole-grain foods, nuts, seeds and legumes will meet those needs. Some vegetarians will eat dairy products and eggs. Other good sources of protein for vegetarians are beans, breads, cereals, nuts, peanut butter, tofu and soy milk.

Black bean burgers

Canola oil cooking spray

2 bunches finely chopped scallions, both white and green parts

1 red pepper, seeded and cut in 1/2-inch pieces

2 cloves garlic, finely chopped

1 can black beans, rinsed and drained.

1 cup cooked brown rice

Dash hot pepper sauce

1 teaspoon cumin

Salt and freshly ground black pepper to taste

1 large egg white, lightly beaten

1/2 cup whole-grain bread crumbs

Heavily coat a medium skillet with cooking oil spray. Heat over medium-high heat until hot. Add scallions, red pepper and garlic, reduce heat to medium-low and sauté until very soft, about 5 minutes. Do not let vegetables color.

Remove form heat and mix in beans and rice. Transfer to blender of rood processor and process until mixture is coarsely chopped. Be careful not to over-process.

Transfer mixture to medium bowl. Season to taste with hot pepper sauced, cumin, salt and pepper. Add egg white and mix in lightly with fork until just blended. Mix in bread crumbs with fork until lightly blended. Form mixture into eight patties. Patties will hold their shape better if refrigerated, covered, at least 30 minutes.

When ready to sauté patties, lightly coat skillet with cooking oil spray and heat over medium-high heat until hot. Add patties and sauté on both sides until nicely browned - about 4 minutes per side.

Portabello burgers

4 large Portabello mushrooms

2 cloves garlic, sliced into very thin slivers

1 teaspoon fresh rosemary or 1/2 teaspoon dried

1 teaspoon fresh thyme or 12/ teaspoon dried

3 tablespoon extra virgin olive oil

3 tablespoon balsamic or red wine vinegar

Salt and freshly ground black pepper, to taste

Preheat broiler or grill

Wipe mushrooms with damp cloth. Remove stems. With paring knife, make slits in to tops of caps. Stuff slivers of garlic and herbs into slits

In small; bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture.

Place mushrooms, cap-side won, on pan broil or grill until soft and brown about 3 to 5 minutes per side.

Serve.

Meatless taco filling

1 tablespoon canola oil

1 medium onion, chopped

2 garlic cloves, finely chopped

1 medium green bell pepper, seeded and chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 cup fresh cilantro leaves, chopped

1 medium tomato, seeded and chopped

1 package refrigerated or frozen soy crumbles

1 1/2 cups prepared salsa

Dash of Tabasco sauce, or to taste

Salt and freshly ground pepper.

Jacobi is the author of “Joy for Soy” and creates recipes for the American Institute for Cancer Research.