The New Veganism
No longer on the fringe of culinary culture, plant-centered diets are more popular than ever. Here’s why - and why you don’t have to be a vegan to benefit from putting more plants at the center of your plate.
By Kristin Ohlson
May 2009
http://www.experiencelifemag.com/issues/may-2009/healthy-eating/the-new-veganism.html
I used to groan whenever I discovered that friends I’d invited to a dinner party were vegetarian or, worse, vegan. How could I make a main dish with only meatless ingredients? Wasn’t “main dish” just a synonym for meat?
No need to worry anymore. Isa Chandra Moskowitz and Terry Hope Romero’s best-selling vegan cookbook, Veganomicon (Da Capo Press, 2007), has me salivating over their Eggplant-Potato Moussaka with Pine Nut Cream, Asparagus and Lemongrass Risotto, and dozens of other amazing recipes. I could easily assemble a plant-based feast that would please all my friends — even my meat-loving husband — and give them a taste of one of today’s hottest culinary trends.
According to some estimates, as many as 7 million Americans identify themselves as vegetarians, and of these, about half are vegans, who avoid meat, eggs and dairy products.
To read the full article: http://www.experiencelifemag.com/issues/may-2009/healthy-eating/the-new-veganism.html
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