Flaxseed is an excellent source of vegetarian nutrition – here are some easy and delicious ways to incorporate it into your diet: Flaxseed ideas
My vegetarian glossary includes definitions and additional information for terms related to vegetarianism and vegetarian cuisine.
If you’re thinking about becoming a vegetarian, changes you’ll need to make to your diet and your life can seem overwhelming. Don’t worry! There are some techniques to help you make the switch without going crazy.
There is a popular misconception that meat is the only real source of protein, and thus that a vegetarian diet is inherently unhealthy due to a lack of protein. It is impossible to overstress how untrue this is – there are excellent and abundant sources of vegetarian protein.
More: Vegetarian food pyramid | Going veggie
Do you know what organic means, and how it applies to you? Whether you are a vegetarian for ethical, health, or environmental reasons, organic products complement your beliefs and goals: What is organic?
If you’ve been thinking about going vegan, now might be the perfect time: Book Publishing Company is featuring books and tips in a new campaign – submit your name for a chance to win a free vegan cookbook.
There is a popular misconception that meat is the only real source of protein, and thus that a vegetarian diet is inherently unhealthy due to a lack of protein. It is impossible to stress how untrue this is: sources of vegetarian protein
There is a growing movement toward vegetarianism in France, including restaurants, cooking classes, and B+Bs that cater not only to foreign tourists, but also the French themselves. So if you’re a vegetarian heading to France, you don’t need to worry about finding enough to eat – just check out these places and resources related to vegetarianism in France.
Do you know what organic means, and how it applies to you? Whether you are a vegetarian for ethical, health, or environmental reasons, organic products complement your beliefs and goals.
Read my review of the week I spent cooking at Apicius Culinary Institute in Florence, Italy.
