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- Herausgeber: John Wiley & Sons
- Kategorie: Lebensstil
- Sprache: Englisch
The easy way to eat vegetarian on campus Vegetarianism is growing rapidly, and young adults?including college students?are leading the charge as more and more of them discover the many benefits to adopting a vegetarian lifestyle. However, there are limited resources for budget-conscious students to keep a vegetarian diet. Student's Vegetarian Cookbook For Dummies offers the growing population of vegetarian students with instruction and recipes for fast and fun vegetarian cooking. Personalized for students, it comes with quick-fix recipes, a variety of creative meal ideas, and money-saving tips. * Plain-English explanations of cooking techniques and nutritional information * More than 100 recipes for making vegetarian dishes that are quick, easy, and tasty * Budget-conscious shopping tips When dining halls are inadequate and restaurants become too expensive, Student's Vegetarian Cookbook For Dummies has you covered!
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Seitenzahl: 417
Veröffentlichungsjahr: 2011
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Student’s Vegetarian Cookbook For Dummies®
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Table of Contents
Student’s Vegetarian Cookbook For Dummies®
by Connie Sarros
Student’s Vegetarian Cookbook For Dummies®
Published byWiley Publishing, Inc.111 River St.Hoboken, NJ 07030-5774www.wiley.com
Copyright © 2011 by Wiley Publishing, Inc., Indianapolis, Indiana
Published simultaneously in Canada
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions.
Trademarks: Wiley, the Wiley Publishing logo, For Dummies, the Dummies Man logo, A Reference for the Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy Way, Dummies.com, Making Everything Easier!, and related trade dress are trademarks or registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. Wiley Publishing, Inc., is not associated with any product or vendor mentioned in this book.
Limit of Liability/Disclaimer of Warranty: The publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situation. This work is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional services. If professional assistance is required, the services of a competent professional person should be sought. Neither the publisher nor the author shall be liable for damages arising herefrom. The fact that an organization or Website is referred to in this work as a citation and/or a potential source of further information does not mean that the author or the publisher endorses the information the organization or Website may provide or recommendations it may make. Further, readers should be aware that Internet Websites listed in this work may have changed or disappeared between when this work was written and when it is read. Some of the exercises and dietary suggestions contained in this work may not be appropriate for all individuals, and readers should consult with a physician before commencing any exercise or dietary program.
For general information on our other products and services, please contact our Customer Care Department within the U.S. at 877-762-2974, outside the U.S. at 317-572-3993, or fax 317-572-4002.
For technical support, please visit www.wiley.com/techsupport.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.
Library of Congress Control Number: 2011926322
ISBN: 978-0-470-94291-8
Manufactured in the United States of America
10 9 8 7 6 5 4 3 2 1
About the Author
Connie Sarros has been creating recipes for people on special or limited diets since 1991. She is the author of six cookbooks and a DVD: Gluten-Free Cooking For Dummies (Wiley); Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults (McGraw-Hill); Wheat-Free, Gluten-Free Dessert Cookbook (McGraw-Hill); Wheat-Free, Gluten-Free Reduced Calorie Cookbook (McGraw-Hill); Recipes for Special Diets (self-published); The Newly Diagnosed Survival Kit (self-published); and All You Wanted to Know about Gluten-Free Cooking (a DVD created by Munson Hospital in Traverse City, Michigan). She also has ten-day menus with recipes for people who are on special diets, including a special menu for diabetics and a menu that’s low-fat and low-carb.
Her recipes have been featured in First Magazine, Living Without, and Cooking Light Magazine. Connie has been a featured speaker at national health conferences and conventions, and she travels throughout the United States speaking to support groups. She has an Ask the Cook column, is a featured writer for The Journal of Gluten Sensitivity, and is a contributing author to many health magazines and newsletters. She also puts out two monthly newsletters.
Connie has been interviewed by newspapers across the country. The Washington Post and Cleveland Plain Dealer are just two newspapers that have done a complete front-page spread in their health sections about Connie’s contributions.
She has a website that’s filled with helpful information: www.gfbooks.homestead.com.
Dedication
This book is dedicated to my husband, Ted. He definitely has earned the badge of courage. While working on this book, I would create new experiments in the kitchen every night, and he would obligingly taste each and every one and offer his opinion. Many of the meals were absolutely delicious, but some definitely needed tweaking. Never once did he complain. Instead, he considered it an adventure as he tasted each concoction and added his input. I thank him for his patience and his support.
Author’s Acknowledgments
No one works in a vacuum. This book could never have been written without the help of so many other people.
I sincerely thank Mike Lewis, acquisitions editor at Wiley Publishing, for asking me to write this book. Little did I know at that time what a great adventure this would become and how much fun I was going to have in the kitchen creating all these new recipes. If you’ve never written a book, it’s hard to explain all the editing steps that a book goes through. Georgette Beatty, senior project editor, and Todd Lothery, copy editor, were so patient with me and helped me through every step. I owe them my sincere gratitude.
Ginny Messina, the technical reviewer, gave me so many wonderful suggestions on making recipes vegan-friendly. Patty Santelli, the nutritional analyst, patiently supplied all the nutritional information for the recipes. A special thanks goes to Emily Nolan, who tested every recipe; her suggestions and comments were not only helpful but often hilarious! She kept me smiling throughout this project.
The staff at Wiley Publishing are special. They guided, advised, encouraged, and helped me through every phase of this book, and I thank them all.
Thank you, too, to all the wonderful people who shared their ideas with me, the types of foods they prefer, the reasons they became vegetarians, and some of the health conditions that complicated their diet. This helped me focus on the impact a vegetarian diet has on a person’s everyday life.
Publisher’s Acknowledgments
We’re proud of this book; please send us your comments through our online registration form located at http://dummies.custhelp.com. For other comments, please contact our Customer Care Department within the U.S. at 877-762-2974, outside the U.S. at 317-572-3993, or fax 317-572-4002.
Some of the people who helped bring this book to market include the following:
Acquisitions, Editorial, and Media Development
Senior Project Editor: Georgette Beatty
Acquisitions Editor: Michael Lewis
Copy Editor: Todd Lothery
Assistant Editor: David Lutton
Technical Editor: Virginia Messina, MPH, RD
Recipe Tester: Emily Nolan
Nutritional Analyst: Patty Santelli
Editorial Manager: Michelle Hacker
Editorial Assistant: Jennette ElNaggar
Cover Photo: © iStockphoto.com/Ryan Klos/Arthur Kwiatkowski
Cartoons: Rich Tennant (www.the5thwave.com)
Composition Services
Project Coordinator: Nikki Gee
Layout and Graphics: Christin Swinford
Proofreader: The Well-Chosen Word
Indexer: Steve Rath
Illustrator:: Elizabeth Kurtzman
Publishing and Editorial for Consumer Dummies
Diane Graves Steele, Vice President and Publisher, Consumer Dummies
Kristin Ferguson-Wagstaffe, Product Development Director, Consumer Dummies
Ensley Eikenburg, Associate Publisher, Travel
Kelly Regan, Editorial Director, Travel
Publishing for Technology Dummies
Andy Cummings, Vice President and Publisher, Dummies Technology/General User
Composition Services
Debbie Stailey, Director of Composition Services
Introduction
Writer Gerald Lieberman once defined a vegetarian as a person who eats only side dishes. That’s funny, but it’s also a major misstatement. You have so many fantastic ways to prepare all the foods that grow from the ground that your options are limitless.
The purpose of this book is to present those options to you while making sure that you don’t spend a fortune on fancy-shmancy ingredients (I realize that college students don’t have a ton of cash to throw around!). All of the recipes in this book also adhere to one more requirement — they’re super simple to make and take very little time to prepare.
More and more people are giving up eating meat, and more companies are offering more wholesome, vegetarian food options. Restaurants are doing the same thing by adding vegetarian choices to their menus. And now, with this book, you have more choices of what to make for breakfast, lunch, and dinner at home. The pages that follow put the vegetarian lifestyle into perspective, showing that meals can be inexpensive, quick to prepare, healthy, and tasty — all at the same time.
About This Book
This book is perfect for browsing when you’re looking for new and different vegetarian dishes to create. In addition, Part I is loaded with insight and information about the vegetarian lifestyle (so it makes good reading when you want to curl up in the evening with a good book).
This isn’t a novel, so you don’t have to start on page 1 and read through the book in order to make sense of the story line. (It’s also not a mystery novel, so you don’t have to quickly check out the last page to see who done it.) Take a look at the table of contents and read the parts of the book first that interest you the most; you can always go back and read the rest of the book later if you want.
Conventions Used in This Book
This book has a number of conventions that you should know before you dig in. For instance, when I use the term vegetarian, I use it to describe all the various types of vegetarianism, such as lacto, ovo, lacto ovo, vegan, and the like. When I want you to know something specific to a particular type of vegetarianism, I mention the type by name. Also, because lacto ovo vegetarianism is the most common type in the Western world, many of this book’s recipes feature eggs and dairy products, but I provide suggestions for vegan substitutions whenever possible.
At the beginning of each recipe in Parts II and III you find some important information — the recipe’s preparation and cooking time and how many people the recipe serves. The ingredients are pretty self-explanatory, but here are a few helpful tips:
I use butter instead of margarine because it’s natural — margarine isn’t. If you want to use a butter spread instead, use Earth Balance because it, too, is all natural.
When I list an egg as an ingredient, use a large egg.
All onions are yellow unless stated otherwise.
I use baking mix instead of flour whenever appropriate. Baking mixes have the baking powder already included, so it’s one less thing you have to worry about storing.
All oven temperatures are Fahrenheit (check out the appendix to convert temperatures to Celsius). Unless the directions instruct you to do otherwise, preheat the oven for 10 minutes or longer before putting a pan in to bake.
Here are a few other standard conventions to help you navigate this book:
I use bold text to highlight key words in bulleted lists and actions to take in numbered lists.
Italics spotlight new terms and add emphasis.
All Web addresses appear in monofont.
When this book was printed, some Web addresses may have needed to break across two lines of text. If that happened, rest assured that I haven’t put in any extra characters (such as a hyphen) to indicate the break. So when using one of these Web addresses, just type in exactly what you see in this book, pretending as though the line break doesn’t exist.
What You’re Not to Read
Ideally, you’ll read this book cover to cover, but that’s not always the way things work. People buy a cookbook and immediately open it up to the recipes. Go figure!
Here are a few items that you can skim over or skip altogether, because they’re meant to supplement the recipes and information but they’re not absolutely vital:
Technical Stuff icon: Anything that follows this icon is, well, technical stuff. When you read it, you get a deeper understanding of the issue, but you don’t need to read it to understand the topic at hand.
Sidebars: The great thing about sidebars (the shaded gray boxes throughout the book) is that they give you a little more information about a topic, but again, they’re not priority reading.
Vary It!: The information that follows this term in a recipe gives you ideas for alternative ingredients you can use and how to use up foods that are already in your refrigerator, but these suggestions aren’t absolutely crucial to making the recipe in its original form.
Copyright page: Though these pages are necessary to include in any book, they don’t exactly hold your attention unless you’re into Library of Congress statistics.
Foolish Assumptions
I assume that you’re reading this book for one of the following reasons:
You’re a college-age vegetarian, and you’re either tired of cooking the same foods all the time or interested in discovering how to cook in the first place. You’re looking for more variety in your diet, but you don’t want to sacrifice time, money, and taste.
You’re a college student who’s thinking of becoming vegetarian and want to find out more about the lifestyle and diet.
You’re not a vegetarian but you want to start eating less meat and more fruits, vegetables, and grains for health reasons.
If you have a huge kitchen filled with glitzy, fancy gadgets — great! (How did you score a college apartment like that?) But in writing this book, I assume that your kitchen is slightly larger than your backpack and that you have only a few appliances.
How This Book Is Organized
This book is a blend of vegetarian recipes and lifestyle information; it consists of the following four parts.
Part I: Living the Vegetarian Lifestyle
You’ve seen mazes. They have a Start Here arrow to get you going. Part I is the part that gets you started through the maze of living the vegetarian lifestyle. It describes reasons for becoming a vegetarian and the different types of vegetarianism. It also discusses how to stick to a vegetarian diet when you have special health considerations and how to make sure you’re getting the right nutrition. The last few chapters of Part I are filled with practical information about handling tough social situations regarding your vegetarianism, setting up your kitchen, and shopping smart for vegetarian ingredients.
Part II: Vegetarian Vittles
Ah, here’s where the long-awaited recipes begin. Part II starts out with quick breakfasts (taking roughly 5 minutes to prepare) and then stretches into breakfasts that take 20 minutes or less to get ready. Lunches and dinners follow; some take only a few minutes to cook, while others take around 20 to 30 minutes, but they’re all delicious!
Part III: Beyond Three Squares
After you’ve eaten your three square meals a day, there’s all the other stuff you love to eat: snacks, appetizers, and those oh-so-delicious desserts. Part III has recipes for all these foods. It also has a fun chapter on how to change recipes and use up everything that’s been sitting in your refrigerator — everything can be recycled into a new meal!
Part IV: The Part of Tens
For Dummies books are famous for having a Part of Tens filled with quick bits of useful information, and the Part of Tens in this book won’t disappoint you. Chapter 16 lists handy hints for creating special vegetarian feasts. Chapter 17 lists tips for converting any recipe into a dish that’s vegetarian-friendly.
The appendix is helpful, too; it features charts to help you convert measurements and oven temperatures to the metric system.
Icons Used in This Book
When you take notes in class, you may use a star or a big dot or a yellow marker to highlight important points. In ForDummies books, icons are used to point out special things. Here’s what the icons in this book mean:
I use this icon to point out information that’s so important that you should remember it long after you close the book.
This icon points out statistics, scientific facts, or other forms of specific and detailed information that are interesting but not crucial to understanding vegetarian cooking.
You see this icon whenever I mention a helpful hint — an idea that helps make cooking easier or a suggestion on how to save time and/or money.
Pay attention to this icon. It precedes information you need to know to avoid pitfalls and danger.
Where to Go from Here
The real beauty of any ForDummies book is that you can start reading it anywhere you like. If you’re not a committed vegetarian yet, start with Part I to get a better understanding of what’s involved with the vegetarian lifestyle. If you’re going to be moving into your dorm room or apartment soon, start with Chapters 5 and 6 to find out what equipment you need and how to stock your kitchen with vegetarian ingredients. For those who already know how to move around comfortably in the kitchen, open the book directly to Parts II and III and start cooking!
Part I
Living the Vegetarian Lifestyle
In this part . . .
The first part of this book takes a look at everything you need to know before you actually start cooking vegetarian recipes. After examining different types of (and reasons for) vegetarianism, you discover how that choice influences many of the things you do. I include nutritional guidelines to help you plan vegetarian meals so you get all the vitamins and minerals your body needs. I discuss awkward dining situations you may find yourself in and provide a detailed list of where you can turn when you need support. And I include all kinds of hints to help you navigate the aisles of a grocery store and efficiently set up your kitchen.
Chapter 1
Vegetarian Cooking 101
In This Chapter
Discovering different types of (and reasons for) vegetarianism
Getting essential nutrients and dealing with health issues
Handling social situations and dining out diplomatically
Shopping for food and setting the stage for cooking at home
Finding support
If you’re of college age, can find your way to the kitchen, and are a vegetarian or thinking of becoming a vegetarian, then this book is definitely for you. In this chapter, I introduce the basics you need to start cooking vegetarian meals at home.
Checking Out Different Categories of Vegetarians
Vegetarianism has been described as eating nothing that has a face. But few things in life are that simple. There’s no single right way to be a vegetarian; you have to settle on a diet that works for you. Will you eat all eggs, no eggs, or just eggs from free-range chickens? What about dairy products — yea or nay? Or perhaps you are or want to become a vegan — someone who avoids all animal products in food, clothing, and beyond?
Several basic categories of vegetarianism exist, but you may not fit neatly into one of the preset divisions, and that’s okay. Don’t make a vegetarian diet so involved that it’s overwhelming; stick with foods that you’re comfortable eating. Flip to Chapter 2 for more information on different types of vegetarianism.
Recognizing Why People Become Vegetarians
You are what you eat, but you’re also what you don’t eat. Most people who switch to a vegetarian lifestyle do so because they feel compassion for animals, hope to fight pollution and conserve the planet’s natural resources, and/or want to improve their health.
There are almost as many reasons for becoming a vegetarian as there are vegetarians. You have to decide why you want to give up meat and then really commit to it. See Chapter 2 for full details on reasons why people become vegetarians.
Getting a Handle on Vegetarian Nutrition Know-How
Most vegetarians will tell you that they eat healthier than most people. Actually, this isn’t necessarily the case. When you give up an entire food group, you have to give some attention to getting good nutrition from other foods. Vegetarians probably eat far more fresh veggies and fruits than most nonvegetarians, and that’s good. But they may eat more junk food as well because a lot of junk food is technically vegetarian (potato chips, anyone?).
Being a vegetarian and eating healthy go together very well if you’re aware of the balance of carbohydrates, protein, and fat you need to eat at each meal. The key is to eat a variety of foods. To help you out, the Mayo Clinic has developed a food pyramid for vegetarians (see it online at www.mayoclinic.com/health/vegetarian-diet/HQ01596; a more detailed version is at www.mayoclinic.com/health/medical/IM02769).
What if you’re dealing with a health condition such as an allergy, diabetes, or a weight problem? Yes, sticking to a vegetarian diet is still possible with a little planning. Head to Chapter 3 for the full scoop on getting necessary nutrients and handling health issues on a vegetarian diet.
Dealing Gracefully with Social Situations and Dining Out
Here’s the hard truth: Some people will feel awkward about your vegetarian diet, and maybe you’re afraid that people will judge you. Some people may even feel like you’re judging them if they eat meat. What to do? Try to look at the situation through their eyes. Reassure them that you’re still the person you’ve always been and that you won’t judge them if they don’t judge you.
You may also have some trouble when you dine out rather than cook in the comfort of your home. If you’re going to a friend’s house, for example, make sure he or she knows in advance that you don’t eat meat (or eggs, dairy, or any other foods that aren’t in your diet). Before you go to a restaurant, look up the menu online and call the restaurant if you have questions. If you’ll be traveling, take a backpack filled with snacks just in case you have trouble finding foods you can eat on the road. Sure, it may take a little extra effort to eat out, but don’t let that keep you from enjoying life away from home.
Keep things in perspective. Lots of vegetarians face these kinds of challenges every day, and somehow they manage to deal with them while actually having a good time. You can too; just flip to Chapter 4 for some handy pointers.
Shopping Smart for Vegetarian Food
To start cooking at home, you need to shop for vegetarian ingredients. Before you venture out, though, you should make a list of vegetarian staples, such as veggies, fruit, beans, nuts, and grains. You also need to figure out how to decipher nutrition labels while you shop. These little bits of information tell you whether a food is filled with hidden animal ingredients and help you determine just how nutritious the food is.
Chapter 5 is filled with pointers on which vegetarian staples to stock in your kitchen. It also provides guidelines on interpreting food labels so that you always buy vegetarian-friendly, nutritious goodies.
Preparing to Cook on Your Own
You’re almost ready to start cooking, but wait — do you have all the gear you need? Be sure you have essential tools and gadgets such as a mixing bowl, a sharp knife, a cutting board, a whisk, and a baking pan on hand. (You’re probably also going to need some potholders; you don’t want to burn yourself!)
Keep in mind that cooking is much easier when your kitchen is organized, too. Are your counters cleared so you have room to cook? Are spices and seasonings handy? If similar products are neatly grouped together in your pantry, seeing what you have on hand at a glance is much easier — having a lot of one particular item may help you decide what to cook so you can use up excess ingredients. And before you begin mixing ingredients for a recipe, set out all the utensils, pans, and foods that you’re going to need.
Suppose you’re in the middle of trying a recipe, but you don’t understand some of the terms you’re reading. Do you know the difference between simmer and boil? Between sauté and brown? Understanding the terms used in a cookbook or on package directions can often make the difference between making something that tastes delicious and something that’s burnt.
Chapter 6 is filled with helpful hints on getting basic kitchen gear, organizing your kitchen, and understanding a variety of cooking terms.
Getting Support
Whether you’re new to vegetarianism or a veteran vegetarian, you have a lot of resources to help you. Give the ones in the following sections a whirl.
Dietary resources
Even if you have health issues to deal with, a dietitian can help you squeeze everything you need into your vegetarian diet.
Vegetarian Journal explains why you need a dietitian: www.vrg.org/journal/dietitian.htm
Get a list of dietitians in your area from the American Dietetic Association site: www.eatright.org/programs/rdfinder
At the Ask the Dietitian forum, you cantype in a question and a registered dietitian will answer you: www.vegfamily.com/dietician/index.htm
You can find basic food guides at The Vegan RD: www.theveganrd.com
Local vegetarian groups
Joining a local vegetarian group is fun and reassuring because everyone there has similar interests and experiences. Most colleges and universities have vegetarian clubs; here are some additional sites where local groups are listed by state:
Soy Stache Vegetarian Organizations: www.soystache.com/vegorg.htm
Vegan & Vegetarian Societies and Vegetarian Organizations: www.veganfood.com
Vegetarian Resource Group: www.vrg.org/links/local.htm
Vegetarians in Paradise: www.vegparadise.com/directory.html
National vegetarian societies
National organizations offer helpful links, diet suggestions, ways to get involved in your community, and more:
American Vegan Society; phone 856-694-2887; www.americanvegan.org/index.htm
Christian Vegetarian Association; phone 216-283-6702; www.christianveg.com
FARM (Farm Animal Reform Movement); phone 888-327-6872; www.farmusa.org
In Defense of Animals; phone 415-388-9641; www.idausa.org
Jewish Vegetarians of North America; phone 410-754-5550; www.jewishveg.com
Last Chance for Animals; phone 310-271-6096; www.lcanimal.org
North American Vegetarian Society; phone 518-568-7970; www.navs-online.org
PETA (People for the Ethical Treatment of Animals); phone 757-622-7382; www.peta.org
Vegan Action; phone 804-502-8736; www.vegan.org
Vegan Outreach; www.veganoutreach.org
Vegetarian Awareness Network (VEGANET); phone 800-834-5463; http://library.thinkquest.org/20922/index.shtml
Vegetarian magazines
The following magazines have free information on their Web sites. Topics include book reviews, food articles, recipes, frequently asked questions, vegetarian- and vegan-specific health issues, vegetarian-friendly restaurants, and much more.
VegNews:www.vegnews.com/web/home.do
Vegetarian Journal:www.vrg.org/journal
Vegetarian Times:www.vegetariantimes.com
Veggie Life:www.veggielife.com
Online blogs, chat rooms, and forums
Online blogs, chat rooms, and forums are perfect when you want to ask a question or share what’s happening in your life.
Online blogs to check out include the following:
The Garden Diet: www.thegardendiet.com
Vegan Peace: www.veganpeace.blogspot.com/2007/11/vegan-forums.html
VegWeb: www.vegweb.com
Chat rooms include the following:
Happy Cow: www.happycow.net/chat.html
VegWeb: www.vegweb.com/index.php?action=chat
Vegan Freak: www.veganfreak.com/chat
Vegan Passions: www.veganpassions.com/defun/chat.html
Vegetarian Passions: www.vegetarianpassions.com/defun/chat.html
Forums include the following:
Minoesj: The Vegetarian Voice: http://members.fortunecity.com/ricardo005/Ricardo4you/id9.html
Vegan Discussion Forums: www.veganclub.org/forums
Vegan Forum: www.vegtalk.org
Vegetarian restaurant locators
You’re in luck. Aside from actual vegetarian restaurants, Asian and Indian restaurants have lots of veggie options. And don’t totally ignore steakhouses and seafood joints; even they’re beginning to offer vegetarian choices. Here are some links to sites that will do the searching for you. Now how easy is that!
Happy Cow (the site automatically displays vegetarian restaurants in your city): www.happycow.net
VegDining: www.vegdining.com/Home.cfm
VegGuide (the site also has info for area vegetarian and vegan grocery stores): www.vegguide.org/region/2
Vegetarian, Vegan, and Raw Restaurants: www.vegetarian-restaurants.net
Veggie Life: www.veggielife.com
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
