San Antonio Express-News (Sunday)
STICKING TO VEGETABLE DIET NEVER EASIER OR TASTIER.
Veggie options growing as eating habits change
For the countless Americans who’ve resolved to lighten their diets with a commitment to a vegan or vegetarian lifestyle this year — or heck, maybe even just this month to lose some pounds — there’s never been a better time. There are more vegetable-focused cookbooks than ever before, more options at restaurants and more choices for vegans and vegetarians on grocery shelves.
Our habits are changing at such a breakneck pace that one of the soberest of publications, The Economist, recently declared 2019 “The Year of the Vegan.” Shortly after
For the countless Americans who’ve resolved to lighten their diets with a commitment to a vegan or vegetarian lifestyle this year — or heck, maybe even just this month to lose some pounds — there’s never been a better time. There are more vegetable-focused cookbooks than ever before, more options at restaurants and more choices for vegans and vegetarians on grocery shelves.
Our habits are changing at such a breakneck pace that one of the soberest of publications, The Economist, recently declared 2019 “The Year of the Vegan.” Shortly after that, Forbes claimed this is the year meatless diets go mainstream.
This week we’re celebrating all things vegetable with a collection of recipes that lean on a lineup of ingredients and flavors familiar to many Texans. The dishes are all vegan but can easily be modified to incorporate dairy products, eggs and other protein sources as desired for vegetarians. If you need a little extra inspiration, we have a list of the vegan and vegetarian cookbooks we’re reading right now.
And while we’re at it, how about some advice from someone who’s been there and done that? In 2013, Jacqueline Fonseca co-founded San Antonio Vegetable Eaters, or SAVE, an organization dedicated to supporting people who chose to live a vegan or vegetarian lifestyle. SAVE holds regular potlucks, that, Forbes claimed this is the year meatless diets go mainstream.
This week we’re celebrating all things vegetable with a collection of recipes that lean on a lineup of ingredients and flavors familiar to many Texans. The dishes are all vegan but can easily be modified to incorporate dairy products, eggs and other protein sources as desired for vegetarians. If you need a little extra inspiration, we have a list of the vegan and vegetarian cookbooks we’re reading right now.
And while we’re at it, how about some advice from someone who’s been there and done that? In 2013, Jacqueline Fonseca co-founded San Antonio Vegetable Eaters, or SAVE, an organization dedicated to supporting people who chose to live a vegan or vegetarian lifestyle. SAVE holds regular potlucks,