As our collective diet takes a healthy turn toward “flexitarian,” Vegetarian Times magazine seems positioned to gain ground and readers.
Even with more publications
incorporating veggie-only dishes and vegetarian-focused content–for example, numerous food and fitness magazines, including Weight Watchers, tout a
meatless three-day plan for its health benefits–there
is still a place for Vegetarian Times magazine with its target audience
Recipes, such as the Spanish tapas and Spanish wines or the coffeehouse desserts and java featured in the March 2010 issue, hold allure for vegetarians and non-vegetarians alike. Though actual pairings of wine with each dish or coffee with each sweet would have been appreciated, the draw of the culinary content is strong.
Based on online reviews, a surprising number of Vegetarian Times readers are not vegetarian or vegan. In fact, many say they get creative with the recipes, experimenting with various flavors or adding meat to their taste. Still others find the featured vegan desserts to be the answer to reducing the sweet quotient for various health reasons.
Non-vegetarian readers gave negative marks for recipes that featured ingredients not commonplace in their own pantries. However, with the included shopping tips and a trip to a natural food store, the most often-used ingredients could quickly be found.
Vegetarian Times magazine has been dedicated to the dietary lifestyle pursued for reasons ranging from religion to health since 1974, and as such it is much more than a collection of recipes. Key to its broad appeal, according to various online reviews, are its educational articles. In addition to tips from chefs on selecting frozen veggies, March 2010 featured an impressively informative piece on community-supported agriculture (CSA), an increasingly popular way for consumers to buy seasonal foods directly from local farms.
At least one other food magazine gave a passing glance to CSA’s that month but the information and perspective provided by Vegetarian Times was at once personal, engaging and thought-provoking.
Another popular section is the “Carrot and Stick,” which gives kudos in vegetable form to companies for their eco-friendly practices. This allows consumers to support businesses whose values match their own. Conversely, the stick takes to task companies who have yet to walk the green walk. Each month’s standard features also include the uses and benefits of natural remedies and herbs as well as recommended beauty products and kitchen gadgets.
Truly educational, Vegetarian Times magazine’s information is presented with authority but without passing judgment or even being subtly persuasive toward non-vegetarians. Even better, the number of healthy veggie dishes using the most natural ingredients makes it a worthwhile read, though several online reviewers give the publication low marks for its thin page count.
All in all, Vegetarian Times magazine receives high praise both from vegetarians for serving their interests and from non-vegetarians who are simply trying to incorporate more healthy choices into their diets.