Tag Archives: Vegetarian Times magazine

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The 10 Best Magazines to Keep in the Kitchen

Make sense of everything that goes on in your kitchen with these must-have magazines. You’ll never have to wonder what to cook or how to store, budget or plan ahead again.

There’s a seemingly endless list of dilemmas we face in the kitchen—from how to best store fresh produce to organizing grocery lists and preparing healthy, but quick (of course) meals. Often, the answers to these culinary conundrums come a little too late—if we’re even aware to seek them out at all. But that’s exactly why these ten magazines made our list of must-haves in the kitchen.

Cook’s Illustrated: Even if the trial and error behind each recipe doesn’t interest you, the double-page spread of reader-submitted tips is packed with enough useful storage, organization and prep advice to make this worthwhile.

Everyday Food: This Martha Stewart publication not only makes the grade for its very convenient size, but also for its in-season profiles and multiple recipes in every issue that help you get the most out of  the freshest fruits and veggies.

Cooking Light: Lighter eating doesn’t have to mean blah. Not with these made-over meals that trim the fat and calories from foods you’ll actually want to eat. Budget-conscious beer and wine pairing advice and recommendations included.

Family Circle: Who isn’t trying to feed a family on a budget these days—much less trying to make it healthy, fast, tasty and exciting? It may sound impossible, but these recipes cover a lot of ground for less—and even break down the cost per serving.

Every Day With Rachael Ray: Take that budgeting and meal planning a step further with Rachael’s weeknight planner, shopping list and projected grocery bill in each issue. You’ll never get halfway through a recipe and realize you forgot an ingredient.

Food Network Magazine: Your favorite cooking celebs bring out the fun in food with creative presentation and recipes “copied” from famous restaurants. Each issue’s tear-out booklet features 50 variations on one food, like milkshakes, burgers and more.

EatingWell: Snacking can be the slippery slope that derails the best of us when it comes to healthy eating. Not so with these low-fat, low-cal treats that include everything from cookies and pies to prepared fruits and, yes, even cheesecake.

Vegetarian Times: Even if your diet isn’t meat-free, these recipes are worth having on hand for any guests—or for incorporating a vegetarian night into your own regimen. Regardless, it’s a great resource for hearty salads and sides.

YUM Food & Fun for Kids: Banish summer boredom or come to the rescue on rainy days with nutritious snack ideas and creative desserts kids can help make themselves. Your little ones will be well-fed—and entertained.

Cookbook Digest: Cookbook addicts, this is for you—one way or another. This magazine previews new cookbooks and lets you “try” multiple recipes before you buy, meaning you may add less—or more—to your collection.

Vegetarian Times magazine November 2011

How to Make a Difference Without Giving Up Meat Completely

Vegetarian Times magazine November 2011

Vegetarian Times magazine is featuring 30 days of vegan meals on its Facebook page in November in honor of World Vegan Month.

Since November is World Vegan Month, it could be a good time to try 30 days of meals free of meats and animal by-products. But you don’t even have to go that far.

Did you try on being a vegetarian last month to mark World Vegetarian Month? That is, if you aren’t already one. If not, you’ll get a second chance to go meat-free–and take it a step further–for World Vegan Month in November.

Vegans, if you didn’t know, eschew all manner of meats and animal by-products, such as milk, eggs and even honey. And considering that Thanksgiving–the holiday synonymous with turkey–is also this month, that makes the challenge even more daunting.

Events around the world already marked World Vegan Day on Nov. 1, but those were just the beginning of the awareness of plant-based diets that continues throughout the month to commemorate the founding of The Vegan Society in November 1944.

Those who choose vegan diets often do so because of their deeply held beliefs about animal rights. But that lifestyle is gaining support from others who want to do better by the environment.

One such group leading the charge for eating less meat and cheese is the Environmental Working Group (EWG), a D.C.-based advocacy group that has studied the environmental impact of putting such products on our tables.

But EWG isn’t pushing everyone to pursue veganism–merely suggesting a scaling back of consuming items whose production takes the greatest toll on the environment.

Ideally, more fundamental change, such as regulations or policies, would help alleviate the burden on the environment, but even small change, such as in one’s personal diet, can be significant.

According to the EWG, if each American eliminated meat and cheese from his or her diet just one day a week, it would have the same effect as taking 7.6 million cars off the road.

For some, completely cutting meats and other animal products from their diets might seem near impossible. But awareness raised by events such as World Vegetarian Month and World Vegan Month indicate that you don’t have to be a full-time vegetarian or vegan to make a difference.

If you need some inspiration, recipe ideas for every day of World Vegan Month can be found on Vegetarian Times’ Facebook page.