Do you live a vegan lifestyle? Are you looking for new healthy recipes to spice up your meals? We’ve rounded up some of the top vegan and vegetarian-friendly magazines, featuring delicious and nutritional cooking ideas, just for you!
This Fourth of July, try a new twist on a traditional summertime favorite. Instead of the usual corn on the cob, incorporate this easy, healthy, delicious corn salad into your menu to take advantage of some of the best flavors summer has to offer. The delicious blend of fresh, sweet corn, vine-ripened tomatoes, and fresh basil is light, summery, and sure to please!
For the best flavor, make this easy marinated salad a day ahead to allow the flavors to meld, but it can be made shortly before serving and works well as a dish for an impromptu backyard gathering. This yummy side travels easily and tastes great served cold or room temperature without worry.
As versatile as it is delicious, this dish can be slightly altered to suit whatever style celebration you have planned to mark Independence Day. Serve as a sophisticated salad over a stack of sliced tomatoes for a sit-down dinner, a side dish with grilled chicken or burgers for a neighborhood party, or with tortilla chips as an appetizer by the pool.
Search your local farmer’s market for the season’s best produce—it will be much more flavorful and nutritious than produce that has logged hundreds of miles on the back of a truck!
This dish incorporates The Delicious Dietitian Spice Blends and Wine Vinegars, which were created by dietitians as an alternative to commercially produced spice blends and vinegars. These spice blends and vinegars are hand crafted and contain no artificial ingredients or preservatives, they are salt-free, sugar-free, gluten-free, and are full of flavor!
The Blueberry Wine Vinegar is an unexpected hint of one more summertime favorite, and the Southern All Purpose Blend adds a punch of flavor without adding salt.
Corn Salad Ingredients:
5 ears of white sweet corn, shucked
1/2 cup small-diced red onion (1 small onion)
4 ripe Roma tomatoes, seeded and diced
3 tablespoons The Delicious Dietitian Blueberry Wine Vinegar
3 tablespoons olive oil
1 Tbsp The Delicious Dietitian Southern All Purpose Spice Blend
1/2 cup julienned fresh basil leaves
In a large pot of boiling water, cook the corn for 3 minutes. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, tomato, vinegar, olive oil, and spice blend. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
More healthy eating advice and delicious recipes can be found on The Delicious Dietitian blog.
I am not much of a vegetarian evangelist. An “evegalist,” if you will. That is, I don’t do much to recruit omnivores, but I will gladly provide information if requested. So when someone asks me why I became a vegetarian, I start out slowly. My typical reply is “for a variety of health and ethical reasons.” From there, I can gauge how much a person really wants to know. The last thing I want to do is turn anyone off to vegetarianism and vegetarians. There is a perception among many that we can be pretty obnoxious (and condescending) about our diet.
The process to becoming a vegetarian was pretty simple and easy, actually. I never really cared much for meat. As a child, I had issues with the texture of ground beef and chicken and was pretty queasy about bones and whole cooked animals. During my teen years, I got to know some vegetarians and discovered alternative proteins, such as tofu. I learned that it could really be good as long as it was prepared properly. A block of plain tofu is pretty unappetizing, but it’s delicious fried!
I still didn’t go all the way for quite a while, though. But one day, I was shopping for books and came across “Garden Cuisine,” by the creator of Gardenburgers. Gardenburgers had been a staple of my diet for some time because they were easy and delicious. This wasn’t just a cookbook, though; there was a fair amount of information included on factory farming and other unsavory facts about meat and dairy production. It was enough to turn me off for good. I decided right away that I would not eat meat again as well as significantly cut back on dairy products and eggs.
However, I quickly gained about five pounds and realized I was less a vegetarian than a pastatarian. So I researched ways to have a healthy, meat-free diet. I cut out a lot of white pasta, bread and refined sugar in favor of whole grains and well-prepared vegetables, beans and soy products. I still indulge once in a while, but overall, I have a very healthy diet.
These days, I tend to get different questions. I suppose because more people are aware of vegetarianism, know more vegetarians and have learned about factory farming. The questions I get now are:
“So, do you eat chicken and fish?” Uh, no. People who eat chicken and fish are omnivores, not vegetarians.
“Don’t you miss meat?” I’ll admit that I miss raw oysters, really good sushi and fast food roast beef sandwiches. Otherwise, no.
“What about your husband and daughter?” My husband gratefully and graciously eats whatever I make, and I don’t cook with meat, so he’s vegetarian at home. He’s otherwise an omnivore, though. As for my daughter, she’ll be vegetarian until she can make her own choices about food.
“What do you eat?” That’s the easiest question of all! This: lesleyeats.com. I’m a big fan of eating seasonally and locally, so check out some of my more popular fall recipes: pasta with butternut squash cream sauce, squash soup, beer cheese soup and Venezuelan arepas, empanadas and pigeon peas and rice. These are all recipes that are so good, you won’t even miss the meat.
And be sure to check out the World Vegetarian Day website. There’s even a contest for omnivores who pledge to go meat-free during the month of October. You could be a winner even if you go meat-free for just one day!
When I do something, I love to learn everything I can about it. My degree is in English with a focus on composition–my mom even calls me the “Grammar Queen”–and sitting at my desk right now, I can see 13 different books about grammar and the English language.
As I volunteer more and more with a dog rescue group here in town and work to teach my own dogs new tricks and commands, I’m amassing quite a collection of books on dog training and positive reinforcement.
So when I started flirting with the idea of venturing into a vegetarian lifestyle, I had so many questions about how to get started: How will I fit in the protein I worry about missing out on? How will I feed a meat-and-potatoes husband? To answer these questions, of course, I started reading!
I asked vegetarian friends and family members for recommendations as I built my own resource library for living a vegetarian lifestyle, and they had some great suggestions. Here are a few of the best:
- Vegetarian Times. Published nine times each year, this magazine includes more than just healthy recipes. It also features cooking tips and information about good overall health for vegetarians.
- Fresh & Fast Vegetarian. From side dishes to soups, this book holds 150 recipes for quick and easy vegetarian meals.
- How to Cook Everything Vegetarian. This book is huge and could easily be the only book in my kitchen on cooking vegetarian meals. Author Mark Bittman uses language and techniques that cooks of any level could master.
- Better Homes and Gardens 365 Vegetarian Meals. I’ve been thinking of giving myself a 30-day vegetarian trial period, just to see if I can do it. Since this book alone is filled with a whole year’s worth of recipes, I have no reason to stop at just 30 days.
If you’ve moved to a vegetarian lifestyle and have a favorite go-to book or magazine in your library, I’d love to hear what it is!
As un-American as it sounds, some of us just don’t care for turkey. Nope, not even on Thanksgiving. But don’t tell that to the Pilgrims (though it’s likely the bird wasn’t part of their first feast).
There aren’t many ideas in this month’s food and cooking magazines that buck the traditional holiday meal. That is unless you’re a vegetarian. Nearly all of the menus involve turkey–or no meat at all. Good news if you fall at either of those extremes.
But what about the rest of us? A few years ago, the band of non-turkey lovers beseeched Bon Appétit columnist and restaurant editor Andrew Knowlton to suggest a tastier alternative to the bird. (Like them, he didn’t want to talk turkey either.)
The general consensus was that it doesn’t matter what you serve for Thanksgiving, so long as everyone is thankful for it. Some folks opted for a vegetarian meal with delicious “sides” and desserts. Others responded that they served steaks and prepared everyone’s favorite veggies. Or still others had several entrees, including turkey, on their menus.
If you can’t stomach the thought of turkey, here’s four sources for vegetarian holiday feasts. Or you can always reach for those go-to recipes you’re grateful for.
- Martha Stewart Living: She’s not abandoning the turkey and all the trimmings, but this seasonal menu pulls double duty as colorful veggies like cabbages and Brussels sprouts serve as hearty entrees and all-natural–and functional–pieces for the tablescape.
- Whole Living: This Martha Stewart sister publication serves up six sides (in both vegetarian and vegan and gluten-free forms) that can act as main courses or complements. Included are new takes on traditional components like sweet potatoes, green beans and cornbread, and non-traditional dishes like Stuffed Acorn Squash with Quinoa and Pistachios.
- Saveur: No surprise that this vegetarian menu delved into the history of how the dietary lifestyle and the holiday fit together. The author’s menu didn’t mirror the first known meat-free Thanksgiving meal served in 1895, but it was inspired by traditional flavors and family favorites with a nod to history. Autumn Vegetable Patties were served as the centerpiece of the meal, which was accompanied by beer rather than wine since that’s what the Pilgrims brought with them.
- Cooking Light: If you really want to throw tradition–and meat–to the wind, look to this “Meatless Holiday Mains” in the regular Everyday Vegetarian feature. These unexpected holiday recipes include Wild Mushroom Pastitsio, Black Bean and Sweet Potato Tamales with Tomatillo Sauce, and Butternut Squash, Caramelized Onion, and Spinach Lasagna.